Spice Blends and Seasonings
- Antonio's Italian Spice Blend Seasoning
- Border Bandito's Salsa Spice Blend
- Cattlemen's Choice Beef Sauce Spice Blend
- Championship Chili Spice Blend
- Garden Harvest Special Blend
- Gold Coast Garlic Shake Spice Blend
- Mesa Flats Enchilada Spice Blend Seasoning
- Prairie Fire Chipotle Pepper Blend
- Red River Fajita Spice Blend
- Sizzlin Sunset Cajun Spice Blend Seasoning
- Smokey Canyon Mesquite Grille Seasoning
- Tumbleweed Taco Spice Blend
Westport Spice Pasta Recipes.
Antonio's Chicken Cacciatore is a classic Italian dish that combines tender chicken with a savory tomato and vegetable sauce. Serve with hot cooked pasta for a satisfying and flavorful meal.
3.5 pounds, cut into pieces chicken
1/2 cup flour
1/4 cup vegetable oil
2, chopped and divided onions
2, chopped and divided bell peppers
2 cloves, minced garlic
2 (14.5 ounce) cans, undrained whole tomatoes
1 (6 ounce) can tomato paste
3 (6 ounce) cans (18 ounces total) water
3/4 cup Burgundy wine
1/3 cup Antonio's Italian Spice Blend Seasoning
1 teaspoon dried thyme
2 teaspoons dark brown sugar
8 ounces, halved mushrooms
8 ounces, cooked according to package directions pasta
Dredge the chicken pieces in flour.
Heat the vegetable oil in an 8-quart soup pot over medium-high heat.
Brown the chicken pieces well on all sides, then remove and set aside.
Add 1 chopped onion, 1 chopped bell pepper, and the minced garlic to the pot. Cook until the onions are slightly browned.
Add the whole tomatoes, tomato paste, water, Burgundy wine, Antonio's Italian Spice Blend Seasoning, dried thyme, and dark brown sugar. Stir continuously over medium heat until the sauce has thickened.
Add the remaining chopped onions, chopped bell peppers, and mushrooms. Stir well.
Return the chicken pieces to the pot. Lower the heat and simmer uncovered for 45 minutes, or until the chicken is tender but not quite falling off the bones.
Place the chicken pieces and hot cooked pasta on individual serving plates. Spoon the sauce over the top and serve.
This dish features grilled chicken seasoned with Prairie Fire Chipotle Pepper Blend and served over Penne pasta with a spicy and creamy chipotle pepper sauce. Bell peppers and red onion add color and crunch to this delicious and easy-to-make meal.
12 ounces uncooked Penne pasta
4 boneless skinless chicken breast halves, thawed if frozen
5 teaspoons Prairie Fire Chipotle Pepper Blend
2-10.75 ounce cans 98% fat-free cream of chicken soup
12 ounces can fat-free evaporated skimmed milk
1 tablespoon vegetable oil
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 medium red onion, chopped
3 cloves garlic, finely chopped
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.
Miss Lil's Home-Style Spaghetti and Meatballs is a classic Italian dish that is perfect for a hearty family dinner. The tender meatballs are simmered in a flavorful tomato sauce and served over hot cooked spaghetti. It's a comforting and delicious meal that everyone will love!
3 (16 ounce) cans, undrained canned tomatoes
1 (6 ounce) can tomato paste
1 (6 ounce) can water
1/2 cup Antonio's Italian Spice Blend Seasoning
16 ounces, uncooked spaghetti
1 1/2 pounds, 85/15 ground beef
3/4 cup dried bread crumbs
1/2 teaspoon garlic powder
1/3 cup milk
2 tablespoons, grated Parmesan cheese
1 large, beaten egg
2 tablespoons vegetable oil
Mix the canned tomatoes, tomato paste, water, and Antonio's Italian Spice Blend Seasoning in a large saucepan. Bring to a boil over medium heat, stirring occasionally. Lower the heat and simmer, stirring occasionally.
Meanwhile, prepare the meatballs: mix together the ground beef, dried bread crumbs, garlic powder, milk, Parmesan cheese, beaten egg
Shape the ground beef mixture into 1-inch meatballs.
Heat the vegetable oil in a large skillet over medium heat. Cook the meatballs in the skillet until browned on all sides, then drain on paper towels.
Carefully add the cooked meatballs to the sauce, being careful not to break them up. Cover and simmer for an additional 20 minutes.
Prepare the spaghetti according to package directions. Serve the spaghetti with the meatball and tomato sauce on top.
A hearty and flavorful chili dish with macaroni, ground beef, green bell pepper, and corn simmered in a tomato-based sauce seasoned with Championship Chili Spice Mix.
16 ounces 93% lean ground beef
1 small, chopped (1/2 cup) onion
1 small, chopped (1/2 cup) green bell pepper
2 cloves, finely chopped garlic
1 can (14.5 ounces) diced tomatoes with green chiles
1 can (15 ounces) tomato sauce
1.5 cups water
5 tablespoons Championship Chili Spice Mix
1.25 cups, uncooked elbow macaroni
1 can (11 ounces), drained whole kernel corn
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.
A quick and easy chicken and pasta dish with green bell peppers, potatoes, and a flavorful Garden Harvest Special Blend.
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.
A delicious and creamy chicken fettuccine Alfredo dish made with low-fat cream cheese, Parmesan cheese, and a special blend of spices.
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.