Westport Spice Main Dish Recipes.

Preheat the oven to 350°F.

In a large mixing bowl, combine the ground beef, dry bread crumbs, milk, Worcestershire sauce, onion powder, beaten eggs, and 3 tablespoons of Cattlemen's Choice Beef Sauce Spice Blend. Mix well.

Form the mixture into 1-inch meatballs, using 1 tablespoon of the mixture for each meatball. Place the meatballs in a 9x13 inch baking dish and bake for 30 minutes or until cooked through. Drain the excess grease.

While the meatballs are baking, make the sauce. In a saucepan, combine the cream of mushroom soup, 1 can of milk (use the cream of mushroom soup can to measure), ground nutmeg, and 4 tablespoons of Cattlemen's Choice Beef Sauce Spice Blend. Bring to a gentle boil over medium heat, stirring continuously.

Lower the heat and let the sauce simmer for 15 minutes, stirring occasionally. Remove from heat and stir in the sour cream.

Pour the sauce over the cooked meatballs, and return to the oven. Bake for an additional 5 minutes or until heated through.

Trim pork chops and heat 2 tablespoons of vegetable oil in a large skillet.

Brown pork chops well on both sides, remove and set aside.

In the same skillet, add remaining tablespoon of oil and flour, stir until mixture is smooth.

Add chopped vegetables and continue cooking over medium heat for 1 minute, stirring.

Slowly add water while stirring.

Add Cattlemen's Choice Beef Sauce Spice Blend stirring until mixture thickens.

Stir in remaining seasonings.

Place chops along with any juices into a 9x13 inch baking dish.

Pour sauce over top.

Cover tightly with foil, bake in a preheated 350 degree oven for 1 hour.

Lower the temperature to 250 degrees and cook for 30 minutes longer or until meat is very tender.

Arrange pork chops on individual plates, spoon sauce over chops and hot cooked rice or baked (mashed) potatoes.

Serve immediately.

In a large bowl, blend together Dijon mustard, honey, lemon juice, and Sizzlin Sunset Cajun Spice Blend Seasoning.

Dip chicken breasts in the mustard sauce to coat, then arrange them on a platter.

Press dried bread crumbs onto each breast with your fingers, then refrigerate for 60 minutes.

Preheat your oven to 400 degrees F and line a baking dish with aluminum foil. Spray the foil with vegetable oil.

Arrange the chicken in the baking dish, spray oil over the chicken, and lightly sprinkle Sizzlin Sunset Cajun Spice Blend Seasoning over the tops.

Bake in the preheated oven for 30-40 minutes or until the chicken is cooked through and the bread crumbs are lightly browned and crispy.

Heat 1 tablespoon of oil in a 12-inch skillet over medium heat. Brown the pork tenderloins well on both sides, remove and set aside.

In the same skillet, add the remaining tablespoon of oil and sauté all the vegetables until tender. Add the RoTel tomatoes and 1 teaspoon of Sizzlin Sunset Cajun Spice Blend Seasoning to the vegetables in the skillet.

Return the pork tenderloins to the skillet, spoon the vegetables over the top and cover. Continue to cook over low heat, turning once, until the pork is cooked through and no liquid remains.

Meanwhile, combine the chicken broth, cornstarch, and 2 teaspoons of Sizzlin Sunset Cajun Spice Blend Seasoning in a saucepan. Bring to a boil over medium heat, stirring until thickened.

Spoon the hot cooked rice onto individual serving plates. Place one pork tenderloin along with some vegetables on top and spoon the broth equally over all.

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

Add onion and garlic, cook until tender.

Add black beans, chicken broth, and Prairie Fire Chipotle Pepper Blend.

Bring to the boil, cover, lower heat and simmer for 15 minutes.

Mash enough of the black beans with the back of spoon to thicken sauce to desired consistency.

Add green chiles, stir, and simmer for an additional 10 minutes.

Ladle into soup bowls and sprinkle cheese over top if you like.

Cook the Penne pasta according to the package directions, drain and set aside.

Season the chicken breast halves with 1 teaspoon of Prairie Fire Chipotle Pepper Blend.

Grill the chicken until cooked through.

Meanwhile, in a 2 quart saucepan over medium heat, add the cream of chicken soup, milk, and 4 teaspoons of Prairie Fire Chipotle Pepper Blend.

Stir until smooth and bring to a gentle boil. Lower heat and simmer for 10 minutes, stirring often to prevent sticking.

Heat the vegetable oil in a large nonstick skillet over medium-high heat.

Add the chopped red and green bell peppers, chopped red onion, garlic, and 1 teaspoon of Prairie Fire Chipotle Pepper Blend.

Cook the vegetables just until crisp-tender.

Add the cooked vegetables to the sauce and stir to combine. Cook for an additional 2 minutes.

To assemble the dish, arrange equal amounts of pasta on individual plates with a grilled chicken breast on the side.

Spoon the sauce over the top of the chicken and pasta.

Sprinkle additional Prairie Fire Chipotle Pepper Blend over top of the pasta for color and added flavor.

In a 4 quart dutch oven over medium-high heat, brown beef, drain.

Add onions and garlic, cook until tender.

Add 2 tablespoons Prairie Fire Chipotle Pepper Blend and salt, cook for 30 seconds while stirring continuously.

Stir in both tomatoes and water.

Bring to a gentle boil, cover pot, lower heat and simmer for 20 minutes, stirring occasionally.

Add remaining 2 tablespoons Prairie Fire Chipotle Pepper Blend, beans and corn, stir, simmer an additional 15 minutes.

If desired, stir in additional salt to taste.

Brown beef chuck cubes well on all sides in vegetable oil, then drain.

In a bowl, blend water and Cattlemen's Choice Beef Sauce Spice Blend, then slowly stir into skillet along with beef tips.

Stir continuously until thickened.

Lower heat, add mushrooms and sour cream, then stir.

Cook mixture only until heated through, don't boil.

Meanwhile, prepare noodles according to package directions.

Spoon beef mixture over top of hot noodles and serve immediately.

In a 3 quart saucepan, add cream of chicken soup and Mesa Flats Enchilada Spice Blend. Stir until smooth.

Add water, diced tomatoes, and green chiles into the mixture. Bring the mixture to a gentle boil over medium-high heat, then lower the heat and let it simmer for 5 minutes.

Arrange 2 flour tortillas at the bottom of a 9 x 13 inch baking dish.

Spread one-third of the chicken, enchilada sauce, and cheese evenly over the tortillas. Repeat this step twice.

Bake in a preheated oven at 350 degrees for 30 minutes, or until the edges are bubbly and the cheese is melted.

In a large bowl, blend the egg, water and oats, and let sit for 5 minutes.

Add ground beef, spinach, onion, mustard, Gold Coast Garlic Shake, and black pepper to the bowl. Mix all ingredients thoroughly using a fork to maintain the texture.

Form the meat into a loaf and bake in a 350-degree oven for 45 minutes, or until fully cooked and no pinkness remains.

Remove from the oven and let sit for 5 minutes to firm up before slicing.

To ensure the meatloaf is cooked properly, use a meat thermometer. It should register 160 degrees at the center of the loaf. Drain the juices after the loaf has firmed up to ensure it remains juicy and not dry. If desired, use the pan juices to make a gravy.

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.

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.

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.

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.

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.

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.

In a large skillet, cook ground beef, onion, green pepper, and celery over medium-high heat until the meat is no longer pink.

Stir in diced tomatoes, ground mustard, brown sugar, Worcestershire sauce, apple cider vinegar, and Mesa Flats Enchilada Spice Blend.

Reduce heat to low, and cook for approximately 10 minutes, or until heated through, stirring occasionally.

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.

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.