Westport Spice Easy Recipes.

Heat vegetable oil in a heavy 3-quart saucepan over medium-high heat.

Add chopped onion, garlic, bell pepper, and diced ham, and cook until tender.

Stir in drained beans, water, thyme, celery seed, salt, Cajun spice blend, and Tabasco sauce.

Bring mixture to a gentle boil, stirring occasionally to prevent sticking.

Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.

If mixture becomes too thick, add water as needed.

Mash a few of the beans with the back of a spoon to thicken sauce to desired consistency.

Serve the bean mixture over hot cooked rice.

In a medium bowl, mix together the low-fat cream cheese, reduced-fat mayonnaise, and Prairie Fire Chipotle Pepper Blend.

Add the shredded Cheddar cheese, mild chopped green chiles, diced red bell pepper, and green onion to the bowl.

Mix all the ingredients together until well combined.

Place the cheese mixture onto a sheet of wax paper and form it into a ball.

Cover the cheese ball and refrigerate for 2 hours or overnight.

When ready to serve, take the cheese ball out of the refrigerator and let it sit for 10-15 minutes to soften.

Serve with crackers, veggie dippers, or use as a spread on bagels or English muffins.

Heat vegetable oil in a 4-quart saucepan over medium heat. Add chopped onion and minced garlic, cooking until they become tender.

Add the remaining ingredients: tomato sauce, diced tomatoes with green chiles, Mesa Flats Enchilada Spice, dark brown sugar, and cocoa powder (if using).

Bring the mixture to a gentle boil. Then cover the saucepan, lower the heat, and let it simmer for 30 minutes, stirring occasionally.

In a small bowl, combine the softened cream cheese, milk, and Gold Coast Garlic Shake. Stir until the mixture is smooth.

Add the Cheese Whiz to the cream cheese mixture. Stir until everything is well blended.

Chill the mixture in the refrigerator until ready to use.

Serve the spread on toasted bread or crackers of your choice.

Blend sour cream and Gold Coast Garlic Shake Spice Blend in a bowl.

Seal the bowl and refrigerate for 1 hour or until thoroughly chilled before serving.

In a small bowl, mix together the mayonnaise, grated cheese, and Gold Coast Garlic Shake until well combined.

Arrange the chicken breast halves in a greased 7x11 inch baking dish.

Spread the garlic mixture evenly over the chicken.

Bake in a preheated 375 degree oven for 45 minutes, or until the chicken is fully cooked and golden brown.

Preheat your oven to 350 degrees and prepare a 7x11 inch baking dish.

Trim the chicken breasts and place them in the baking dish.

Spread an equal amount of Dijon mustard over the tops of each chicken breast.

Sprinkle the Gold Coast Garlic Shake and Parmesan cheese evenly over the chicken breasts.

Bake the chicken in the preheated oven for about 30 minutes, or until the chicken is cooked through.

Arrange chicken breasts on a metal cooking sheet, cut side down.

Spread ½ teaspoon, or more, Dijon mustard over each chicken breast and sprinkle Smokey Canyon Mesquite Grille Seasoning evenly over all sprinkle enough so mustard is barely visible.

Bake in a preheated 350 degree oven for 15 minutes or until chicken no longer pink in center when tested with a knife.

Remove from oven, sprinkle lightly again with Smokey Canyon Mesquite Grille Seasoning, or to taste.

For tender juicy chicken, stop cooking the chicken when no longer pink in center when tested with a knife at thickest part.

Stir all ingredients into a medium size bowl, being careful not to break up the tomatoes.

Refrigerate for 1 hour before serving to allow flavors to blend.

Heat oil in a 10 inch skillet over medium-high heat.

Add onion, cook until tender.

Remove from heat, stir in 1 can chopped green chiles, cream cheese, 1 tablespoon milk, 2 teaspoons Border Bandito's Salsa Spice Blend, stir until blended.

Add chicken, stir.

Spread chicken mixture equally over edge of each tortilla, roll up, place in 9 x 13 inch baking dish seam side down.

In a medium bowl, stir in soup, sour cream, milk, remaining Border Bandito's Salsa Spice Blend and green chiles.

Spoon sauce over top of enchiladas, cover dish with foil, bake in a 350 degree oven for 30 minutes or until heated through.

Remove foil, sprinkle with cheese, bake 5 minutes or until cheese is melted.

Cut each avocado in half. Remove seeds and scoop avocado out with a spoon into a bowl, discard skins.

Add lime juice and coarsely mash avocado with a fork (1 cup).

Fold in salt, onions, garlic, sour cream, Border Bandito's Salsa Spice Blend and green chiles.

Chill in the refrigerator and serve with tortilla chips, fresh vegetables or over your favorite Mexican dish.

Combine all ingredients in a bowl, cover and refrigerate minimum of 60 minutes before serving with regular or blue tortilla chips.

Heat oil in a 10 inch skillet over medium-high heat. Add pork chops and cook until browned on both sides.

Arrange chops in a 7 x 11 inch baking dish.

In the same skillet, add cream of chicken soup, evaporated milk, green chiles, and Border Bandito's Salsa Spice Blend. Bring mixture to a gentle boil, stirring until thickened and smooth.

Pour gravy over chops, cover with foil, bake in a 350 degree oven for 30 minutes.

Serve pork chops with the creamy green chile gravy.

In a 3 quart saucepan over medium-high heat, cook ground beef until browned. Drain any excess fat.

Add onion, bell pepper and garlic to the saucepan and cook until tender.

Stir in both the diced tomatoes and green chiles, water, Olde Westport Championship Chili Spice Mix, macaroni and corn.

Bring the mixture to a gentle boil, then lower heat, cover and simmer for 15 minutes or until the macaroni is tender but not mushy.

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.

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.

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.

Heat oil in a 2-quart saucepan over medium heat.

Add the minced bell pepper, onion, and garlic and cook until tender.

Stir in the tomato sauce, Tumbleweed Taco Spice Blend (to taste), vinegar, Tabasco sauce (if using), and salt.

Bring the mixture to a gentle boil, then lower the heat and simmer uncovered for 20 minutes or until it has reduced by a quarter.

Remove from heat, let it cool, place it in a sealed container, and refrigerate.

The sauce will keep in the refrigerator for up to 2 weeks or can be frozen for future use.

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.

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.

In a large skillet, brown the ground beef over medium heat.

Stir in the Tumbleweed Taco Spice Blend and cook for 2 minutes.

Warm the taco shells according to package instructions.

Assemble the tacos by filling each shell with the seasoned beef, lettuce, tomatoes, cheese, sour cream, and salsa.

Serve hot and enjoy your Tumbleweed Taco Night!

In a large bowl, mix together the pork tenderloin, Tumbleweed Taco Spice Blend, and 1 tablespoon of oil.

Cover and refrigerate for at least 30 minutes or up to 2 hours.

In a large skillet, heat the remaining 1 tablespoon of oil over medium heat.

Add the marinated pork to the skillet and cook until browned and fully cooked, about 8-10 minutes.

Add the minced garlic, diced onion, and diced bell pepper and cook until tender.

Stir in the diced tomatoes and black beans and cook for another 5 minutes.

Warm the flour tortillas according to package instructions.

To assemble the burritos, spoon the pork mixture onto each tortilla and wrap tightly.

Serve hot and enjoy your Tumbleweed Burrito!

Brown ground beef in a large skillet over medium-high heat, drain.

Add 1.5 cups of taco sauce, cheese, tomatoes, and cilantro to skillet. Bring to a gentle boil, lower heat, stirring until cheese is melted.

Stir in beans and cook just until heated through.

Spoon equal amounts of beef mixture into each tortilla, fold in half, and garnish with remaining taco sauce, lettuce, and sour cream.