Westport Spice & Trading Co.

Westport Spice Garden Harvest Special Blend Recipes.

  • It’s Chicken & Pasta Tonight!

    Garden Harvest Special Blend

    A quick and easy chicken and pasta dish with green bell peppers, potatoes, and a flavorful Garden Harvest Special Blend.

    Serves: 4


    • 4, cut into thin strips (1½ pounds) boneless skinless chicken breast halves

    • ¼ cup all-purpose flour

    • 2 tablespoons vegetable oil

    • 1, halved and thinly sliced small onion

    • 2, cut into thin strips green bell peppers

    • 2, peeled and cut into 1-inch pieces medium potatoes

    • 3 tablespoons Garden Harvest Special Blend

    • 1 (14½ ounce) can low-fat chicken broth

    • ½ cup white cooking wine

    • 2 ounces, broken into thirds angel hair pasta


    • Dredge chicken in flour.

    • Heat oil in a large skillet over medium-high heat. Add chicken and cook until lightly browned on all sides. Remove chicken and set aside.

    • Add onion (may need additional oil), bell peppers, and potatoes to the skillet. Cook for 2 minutes.

    • Add Garden Harvest Special Blend, chicken broth, and wine. Stir and bring to a gentle boil.

    • Cover, lower heat, and simmer for 5 minutes.

    • Stir in pasta and simmer for an additional 5 minutes or until pasta is tender.

  • Baked Pork Chops Over Garden Harvest Rice

    Garden Harvest Special Blend

    A flavorful and satisfying baked pork chop dish served over rice seasoned with Garden Harvest Special Blend, celery, onion, and green bell pepper.

    Serves: 6


    • 2 teaspoons vegetable oil

    • 6 boneless pork chops (1¼ inch thick)

    • 1 can 99% fat-free chicken broth (14½ ounces)

    • 1 cup water

    • 1½ cups long-grain white rice

    • 2 ribs celery, chopped

    • 4 tablespoons Garden Harvest Special Blend

    • 1 small onion, halved and sliced

    • 1 large green bell pepper, cut into 6 rings


    • Heat oil in a 12-inch nonstick skillet over medium-high heat. Add pork chops and brown on both sides, set aside.

    • In the same skillet, add chicken broth, water, rice, celery, and Garden Harvest Special Blend, stir. Bring rice mixture to a full boil.

    • Immediately spoon rice mixture into a 9 x 13-inch baking dish. Spread sliced onion over hot rice, arrange pork chops evenly on top.

    • Cover dish with foil, bake in a 375-degree oven for 45 minutes or until rice is cooked through and tender.

    • Remove foil, top each pork chop with a bell pepper ring, and bake for an additional 10 minutes.

  • Creamy Chicken Fettuccine Alfredo

    Garden Harvest Special Blend

    A delicious and creamy chicken fettuccine Alfredo dish made with low-fat cream cheese, Parmesan cheese, and a special blend of spices.

    Serves: 2


    • 4 ounces uncooked fettuccine

    • 1 teaspoon vegetable oil

    • 2 boneless skinless chicken breast halves, cut into ¼ slices

    • ½ cup no fat skim milk

    • 1 teaspoon cornstarch

    • 4 ounces low fat cream cheese, cubed and at room temperature

    • 3 tablespoons Parmesan cheese

    • 1 tablespoon Special Blend


    • Cook fettuccine according to package directions, then drain.

    • Heat oil in a large nonstick skillet over medium-high heat, brown chicken lightly on all sides, and set aside.

    • Blend milk and cornstarch in a small bowl, add to skillet along with cream, Parmesan cheese, and Special Blend, stirring.

    • Bring to a gentle boil, stirring until thickened.

    • Lower heat, add chicken to skillet, and cook for 5 minutes or until heated through.

    • Arrange chicken over fettuccine, and spoon sauce over all.

  • Hot German Potato Salad

    Garden Harvest Special Blend

    A warm and hearty German potato salad recipe with bacon, onion, green bell pepper, celery, and a tangy dressing.

    Serves: 6


    • 12 (2 pounds), unpeeled medium red potatoes

    • 8 ounces, diced bacon

    • 1, chopped (1½ cups) medium onion

    • 1, chopped (1 cup) small green bell pepper

    • 2 ribs, chopped celery

    • 3 tablespoons flour

    • 1 tablespoon sugar

    • ¾ teaspoon dry mustard

    • ½ teaspoon celery seed

    • 1 teaspoon salt

    • ½ teaspoon pepper

    • 1 cup water

    • ½ cup apple cider vinegar

    • 4 tablespoons Garden Harvest Special Blend

    • 3, coarsely chopped hard cooked eggs


    • Boil potatoes in large saucepan just until tender, with water just to cover. Drain and set potatoes aside to cool.

    • Meanwhile, cook diced bacon over medium heat until crisp. Reserve 3 tablespoons pan drippings.

    • Saute onion, bell pepper, celery, and diced bacon over medium heat until tender in pan drippings.

    • Stir in flour, sugar, mustard, celery seed, salt, and pepper. Lower heat, stirring constantly until mixture is smooth.

    • Remove skillet from heat, stir in water, vinegar, and Garden Harvest Special Blend. Return to heat, stir until thickened.

    • Slice potatoes and gently fold into dressing along with eggs. Cook 5 minutes longer, serve warm.

  • Toasted Tunawich

    Garden Harvest Special Blend

    A delicious tuna sandwich with a special blend of spices and chopped apple and celery for added flavor and texture, served toasted and crispy with a side of soup.

    Serves: 2


    • 6.5 ounces water-packed tuna, drained

    • 1 ounce shredded Cheddar cheese

    • 1/4 cup finely chopped apple

    • 2 tablespoons finely chopped celery

    • 1 tablespoon Garden Harvest Special Blend

    • 3 tablespoons, or as needed mayonnaise (light or regular)

    • 4 slices bread (whole wheat or white)

    • 2 tablespoons butter or margarine, at room temperature


    • In a small bowl, combine all ingredients except bread and butter, adding just enough mayonnaise to bind ingredients.

    • Spread half of tuna mixture over two slices of bread, top with other half.

    • Spread butter over outsides of each bread slice.

    • Heat skillet over medium-high heat, toast each side to desired color.

  • Special Deviled Eggs

    Garden Harvest Special Blend

    A delicious and flavorful twist on the classic deviled eggs recipe, featuring Garden Harvest Special Blend, onion, sweet pickle relish, bacon bits, and mustard.

    Serves: 6


    • 6 large eggs

    • ¼ cup salad dressing (not mayonnaise)

    • 1 tablespoon Garden Harvest Special Blend

    • 2 tablespoons finely chopped onion

    • 3 tablespoons sweet pickle relish

    • ¼ cup real bacon bits

    • 1 tablespoon prepared yellow mustard

    • to taste salt and pepper


    • Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil and immediately remove from heat.

    • Cover and let eggs stand in hot water for 20 minutes. Remove from hot water, cool, peel, and cut lengthwise.

    • Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with salad dressing, Garden Harvest Special Blend, onion, sweet pickle relish, bacon bits, and mustard.

    • With a fork, fill the egg halves with the yolk mixture. If desired, sprinkle with paprika, chili pepper, or cayenne pepper.

    • Refrigerate until serving.

© 2023, Olde Westport Spice & Trading Co.