Roasted Garlic Parmesan Sprinkle & Southwestern on Homemade Popcorn - WOW!
 

Green Chile Stew

2 lbs. fresh cubed pork or turkey
4 cups chicken bouillon
2 - 14 oz. cans whole green chiles, sliced
2 - 1 lb. cans whole tomatoes, quartered
1 onion, chopped
2 cloves garlic, minced
1 - 2 Tbsp. or a packet of Rocky Mountain Green Chile Fixin's

In large pot, saute the meat until just cooked.  Add all the above ingredients and bring to a boil stirring often; simmer two hours.  May use cornstarch and water mixture to thicken.  Serve over burritos or flour tortillas to dip.  Prepare and refrigerate overnight for enhanced green chile flavor.  Add tabasco sauce or chopped jalapenos for increased heat!  Serves 8.
 

Southwestern Taco Salad

1 lb. lean ground beef
1 small head lettuce, shredded
2 tomatoes, chopped
1/2 cup sharp cheddar cheese, grated
1/2 red onion, diced
1 avacado, sliced
1 cup corn chips, crushed
1 - 15 oz. can kidney or pinto beans, drained
1 Tbsp. or a packet of Southwestern seasoning blend

Brown beef sprinkled with Southwestern seasoning blend; drain fat.  In large bowl, toss lettuce, tomato, cheese, onion, avacado, and corn chips.  Add ground beef and beans.  Stir to blend well.  Serve with prepared Western Colorado Salsa.  Serves 6.
 

Grilled Salmon Steak Topped With Basil Cream Sauce or Lemon Pepper Sprinkle

2 Salmon steaks, thick cut
1 Tbsp. butter
1 Tbsp. all-purpose flour
1 1/2 cups cream (may substitute with low fat or no fat milk)
1 Tbsp. or a packet of Gourmet Basil Cream Sauce seasoning blend

Melt butter in sauce pan, then stir in flour until smooth.  Gradually add 1 1/2 cups of cream or milk and stir until blended.  Mix in Gourmet Basil Cream Sauce seasoning blend.  Heat just to boiling until sauce begins to thicken.  Simmer at least 30 minutes for full flavor.  Thin with white wine or water if too thick.  Grill or broil salmon steaks to desired doneness.  Drizzle Basil Cream Sauce over the top.  Serves 2.

Suggestion:  Salmon Steak is super with our Salt Free Lemon Pepper sprinkled on while grilling!
 

Crunchy Roasted Garlic Parmesan Chicken

2 Tbsp. or a packet of Roasted Garlic Parmesan Sprinkle seasoning blend
3 oz. can fried onions - crushed
1/4 cup dry bread crumbs
1 tsp. paprika
1/2 tsp. salt
Dash pepper
3 lbs. cut up fryer chicken
1 egg - beaten
1 Tbsp. milk
1/4 cup melted margarine

Combine Roasted Garlic Parmesan Sprinkle Seasoning, onions, bread crumbs, and other seasonings.  Melt margarine in oven.  Dip chicken in combination egg and milk mixture.  Coat with seasoning mixture.  Place pieces of chicken in 13 x 9 baking dish.  Bake at 350 degrees for 60 minutes or until golden brown.  Serves 4.
 

Western Colorado Salsa Party Dip

8 oz. sour cream
8 oz. cream cheese.
*Mix together and spread on large tray.
1 Tbsp. or a packet of Western Colorado Salsa seasoning blend
10 oz. can diced tomatoes & green chiles
2 fresh diced tomatoes (or 16 oz. can diced tomatoes)
1 diced anaheim pepper
1/2 diced onion
*Mix together to make great salsa.
16 oz. can refried beans.
*Mix beans with 2/3 of salsa.  Spread over cheese mixture.
Shredded lettuce.
4 oz. can sliced black olives
1 diced avacado
*Spread evenly on tray.
*Spoon remainder 1/3 salsa evenly on tray.
*Top with grated sharp cheddar cheese.

Use tortilla chips to dip from tray.  Great year 'round party dip!
 

Southwestern Skillet Spaghetti

1 lb. ground beef
1 15 oz. can tomato sauce
4 3/4 cups water
1 Tbsp. or a packet of Southwestern seasoning blend
2 Tbsp. minced onion
1/4 cup diced green bell pepper
1/2 tsp. salt
8 oz. thin uncooked spaghetti
1/2 cup shredded natural cheddar cheese

In a large skillet, brown ground beef; drain off fat.  Add tomato sauce, water, Southwestern seasoning, onion, bell pepper, and salt.  Bring to a boil; add spaghetti.  Reduce heat; simmer, covered until spaghetti is tender, stirring frequently, about 20 to 25 minutes.  Sprinkle with cheese.  Serves 6.
 

Cowboy Cornbread With Black Eye Peas

8 oz. package dry black eye peas
Ham hock and/or Salt pork
Red onion
Box of corn bread mix
2 Tbsp. or a packet of Colorado Cowboy Stew seasoning blend

Soak black eye peas covered with water overnight.  In crockpot, put ham hock and/or salt pork, black eye peas, and slices of red onion to simmer all day.  Make up corn bread mix and add seasoning blend.  Bake cornbread per package instructions and serve with black eye peas and meat from ham hock and/or salt pork.  Serves 8.
 

Green Chile Rollups

8 oz. cream cheese
2 oz. diced green chiles
2 Tbsp. chopped black olives
2 Tbsp. or a packet of Rocky Mountain Green Chile Fixin's seasoning blend
Snack or fajita size flour tortillas (about a dozen)

Mix well cream cheese, green chiles, black olives, and Rocky Mountain Green Chile seasoning.  Spread mixture on entire flour tortilla.  Roll up; then cut into bite size pieces.  Serves many.
 

Smoky Cheese Fondue

1 large round loaf of bread
1 tsp. butter
2/3 c. crumbled roquefort or blue cheese
8 oz. cubed cream cheese
6 oz. shredded Monterrey Jack cheese
1 minced clove garlic
2 Tbsp. sour cream
1Tbsp. or a packet of Smoky Western Chile seasoning blend
salt & pepper to taste

Cut top off of bread and scoop out insides leaving the crust.  Melt butter in saucepan, add garlic, and cook until soft.  Add all three cheeses stirring to combine.  Add sour cream and Smoky Western Chile seasoning; continue stirring until the mixture is well blended together.  Add salt & pepper to taste and pour the cheese mixture into the hollowed out bread round.  Cut top of bread into 1 inch cubes to dip; toasted if you desire.  Serves many.
 

Southwestern Fajitas

1 lb. beef, pork, or chicken - cut into thin strips
1 bell pepper (or Anaheim) - chopped
1/2 white onion - diced
1 Tbsp. or a packet of Southwestern Seasoning Blend
Fajita size flour tortillas

In Wok or heavy frying pan, heat 1 - 2 tablespoons of olive oil on medium heat.  Add meat, stirring constantly and cook just past rare.  Add pepper and onion, stirring constantly until crisp tender.  Add Southwestern seasoning, stirring to coat all.  Remove from heat and spoon portions into tortillas.  Serves 8.  Optional:  top with shredded lettuce, chopped tomatoes, grated cheddar cheese, sour cream, or guacamole.
 

Anasazi Beans and Vegetables with Elephant Garlic

2 large carrots
2 celery sticks
2 fresh tomatoes
1 small red onion
4 medium red potatoes
8 oz. package Anasazi beans
2 - 4 Dehydrated Elephant Garlic Slices

Soak beans overnight in a large bowl covered with water.  Drain water and  rinse beans next day.  In large stew pot for stove top cooking or in crock pot, add carrots, celery, tomatoes, onion, and potatoes, all diced into 1 inch chunks.  Add Anasazi beans and 2 - 4 slices of dehydrated Elephant Garlic (milder flavor).  Salt and pepper to taste if desired.  Cover with water and simmer all day until tender.  Serves 8 - 10.
 

Ultimate Salsa Marinade for Steak (or other meat/vegetables)

2 lbs. Sirloin Steak, cut 1/2 to 1 inch thick
3-4 fresh tomatoes or 32 oz. can diced tomatoes
1 chopped Anaheim pepper
1/2 chopped red onion
1 Tbsp. or a packet Western Colorado Salsa

Mix Salsa seasoning blend with tomatoes, bell pepper, and onion; seasonings in the package will blend well for excellent flavor.  Cover steak portions with salsa marinade in covered container and put in refrigerator for 4 hours, turning every couple of hours; or overnight for tenderness and added flavor.  Fire up barbecue grill and cook on low to desired temperature.
 

Roasted Garlic Parmesan Twice Baked Potatoes

4 medium baking potatoes, boiled until done with skins intact
1/2 cup Cheddar cheese, finely grated
8 green onions, sliced
1 clove fresh garlic, minced
Dollops of butter/margarine
Black pepper to taste
1 Tbsp. or a packet Roasted Garlic Parmesan Sprinkle

Boil 4 medium baking potatoes with skins on until done; let cool.  Split in half length wise.  Scoop out inside of potatoes up to 1/4 inch of skins into bowl;  save shells. Mash with a small amount of milk until smooth in consistency.  Add grated cheddar cheese, chopped green onions, minced garlic, pepper to taste, and Roasted Garlic Parmesan Sprinkle and mix well.  Broil 6 - 8 inches until semi-toasty; add a dollop of butter/margarine to top of each potato and broil 2 minutes longer or until toasty.  Remove.  Serves 4 - 6.
 

Basil Cream Sauce With Pasta & Shrimp

1 Tbsp. butter
1 Tbsp. all-purpose flour
1-1/2 cups cream (or milk)
1 lb. medium-size raw shrimp in the shell
8 oz. linguini
1 Tbsp. or a packet Gourmet Basil Cream Sauce

Simmer or steam shrimp until pink.  Cool; then remove shells.  Set aside.  Melt butter, then stir in flour until smooth.  Gradually add 1-1/2 cups of cream (or milk) and stir until blended.  Mix in Basil Cream Sauce seasoning blend.  Heat just to boiling until sauce begins to thicken.  Simmer at least 30 minutes for full flavor.  Thin with white wine (or water) if too thick.  Cook linguini per package directions while sauce is simmering.  Drain pasta.  Dish up pasta, top with shrimp, and drizzle basil cream sauce over the top.  Serves at least 8.
 

Green Chile Meatloaf

2 lbs. lean ground beef
2 eggs, whisked
1/3 cup catsup
1/3 cup water
1 cup day old bread crumbs
1 Tablespoon minced dried onion
Pinch of garlic granules or powder
1 Tbsp. or a packet Rocky Mountain Green Chile Fixin's

In large mixing bowl, combine all ingredients and mix well.  Shape into a loaf to put into a large bread pan or on any flat baking tin.  Make a narrow indention in length of meatloaf and squirt catsup into it.  Sprinkle entire meatloaf with more minced dried onion.  Bake at 350 degrees for 1 1/2 hours.  Yum!!!  Serves 6.
 

Lemon Pepper Stir Fry

4 chicken breasts, cut into strips
1/2 cup snow peas
1/2 cup broccoli pieces
1/2 cup cauliflower pieces
1/2 cup red bell pepper slices
1/4 cup leek slices
1/2-1 tsp. Lemon Pepper Seasoning Blend

Sprinkle 1/2 to 1 teaspoon of Lemon Pepper Blend over chicken strips.  Heat a small amount of olive oil and add chicken strips to cook until lightly browned and fork tender.  Remove from heat.  Add raw vegetables to cook, stirring for 3 or more minutes until crisp tender.  Add chicken and stir fry another minute until heated throughout.  Serves 6 over cooked rice or pasta.
 

Southwestern Baked Beans

2 - 32 oz. cans of pork & beans
1 small white onion, chopped
8 slices of bacon
1 Tbsp. or a packet Southwestern seasoning blend

Cook 8 slices bacon until crisp; drain, reserving 2 tablespoons drippings.  Cook one small chopped onion in drippings until tender.  Add pieces of  cooked bacon and cooked onion along with drippings to two 32 oz. cans of pork and beans.  Add Southwestern blend and mix well.  Bake uncovered in casserole dish at 325 degrees for 1 1/2 hours.  Serves 8.
 

Smoky Western Chile Potatoes

4 large potatoes, diced
1/2 medium onion, diced
1 Tablespoon oil
1 Tbsp. or a packet Smoky Western Green Chile blend

Mix Smoky Western Green Chile blend with 1 tablespoon of oil in medium bowl until all herbs are moistened.  Stir in diced potatoes and diced onion until well coated with herb oil mixture.  To grill, spray large piece of aluminum foil with vegetable spray; place mixture on 1/2 of foil and fold other half over the top.  Crimp remaining sides to seal. Grill on low for 15 minutes on each side.  Take off grill.  Pierce foil with fork to let steam escape; then open foil to serve.  Ummm!  (May also fry on stove top or bake in oven.)  Serves 6 - 8.
 

Cowboy Stew

4 large carrots
4 large potatoes
1 onion
1 - 16 oz. can stewed tomato pieces
1 lb. package of stew beef
1 Tbsp. or a packet Colorado Cowboy Stew Blend

Cut up vegetables into bite-sized pieces.  Place vegetables, stewed tomatoes, stew beef, and seasoning blend in a slow cooker.  Add ample water to cover items.  Simmer all day until cooked through.  Serve many with corn bread.

That's it!
 

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