Looooong Winter Tex-Mex Garlic Mashed Potatoes

It may not be as cold down south where the recipe for these delicious mashed potatoes was conceived, but for some of us, this winter has been a long one! If you’re still itching for a hearty meal that sticks to your ribs then get cozy by the fire and try this tasty twist on the usual mashed. We think you’ll love it no matter which state you’re celebrating winter… or spring!

 

Tex-Mex Garlic Mashed Potatoes

6 medium potatoes (about 2 pounds) peeled and quartered
10 ounce can Diced Tomatoes & Green Chilies, drained
4 teaspoons of Olde Westport Gold Coast Garlic Shake, divided
1 cup regular or low fat sour cream
1/2 cup shredded cheddar cheese

Cook potatoes in boiling water until tender, about 20 minutes; drain. In large bowl, add potatoes, Diced Tomatoes & Green Chilies, 3 teaspoons Olde Westport Gold Coast Garlic Shake and sour cream. Beat on low with an electric mixer until smooth. Spoon potato mixture into a 7×11 inch baking dish. Bake 20 minutes in a 350 degree oven, sprinkle with cheese and remaining 1 teaspoon Gold Coast Garlic Blend. Bake an additional 5 minutes or until cheese melts.

Olde Bill’s Comments: For a more zesty flavor, substitute the cheddar cheese with shredded Monterey Jack Cheese and Jalapeno Peppers.

Deviled Pork Chops

Thanks to one of our Facebook fans, it reminded us how versatile our Olde Westport Smokey Canyon Mesquite Grille Seasoning can be! We wanted to share one of the most popular recipes using the Smokey Canyon Mesquite seasoning.

Remember… it’s a hassle to create your own rubs or blends. Let us do the perfect mixtures for you. We’ve spent hours in the kitchen laboratory mixing and creating these spice blends throughout the last 30+ years. We think we’ve perfected just the right pinch of this and teaspoon of that! Enjoy the Deviled Pork Chops this spring and summer and don’t forget to come back to the blog or Facebook page and tell us what you think. We’d even like to see your photos!

 

Deviled Pork Chops
Serves 4

½ cup packaged seasoned breadcrumbs
1 large egg, beaten
2 tablespoons dijon mustard
4 butterfly pork chops, well trimmed (16 ounces total)
1 teaspoon Olde Westport Smokey Canyon Mesquite Grille Seasoning, or to taste

Place breadcrumbs in a shallow dish. In another shallow dish, blend the egg and Dijon mustard then coat each chop with the breadcrumbs. Arrange chops in a 9 x 13 inch baking dish, sprinkle Olde Westport Smokey Canyon Mesquite Grille Seasoning evenly over tops (more if desired).
Bake, uncovered, in a 350 degree oven for 35 minutes or just until pink disappears from the center of each chop when tested with a knife.

Best Dry Rubs for Grilling

It’s time to fire up those grills, warm the smoker or coals, strap on the apron and begin grilling season. For some of us, we never stopped! At Olde Westport Spice, the quest for finding the perfect spice blend, barbecue dry rub and grilling seasoning goes year round.

Beginning in April, we’ve discounted our popular Five Jar Grill Pack. This is the best time of the year to stock up and save as much as $7. Until April 30, Olde Westport Spice will offer this five grill pack for $30.

The pack includes one of each of the following jars of spices:

Old Town Barbecue Dry Rub
Smokey Canyon Mesquite Grille Seasoning
Pork Dry Rub Seasoning
Chicken Dry Rub Seasoning
Steak Dry Rub Seasoning 

Visit our website’s specialty items page where you’ll find the pack. www.oldewestportspice.com
Submit the code: BBQ upon checkout to receive the discount.

As always, we invite you to like us on Facebook to learn more about Olde Westport’s recipes and activities. We’ll be posting some of our favorite barbecue techniques this spring and summer. Stay tuned!

Here’s a TIP that makes grilling easy – and we love easy at Olde Westport Spice:

You can’t be too messy or mess up our dry rubs. There’s no mixing or getting the measurements wrong. We’ve done it all for you! And, there’s no wrong way to add the mixture to your favorite meat. All you do is rub it into the piece of meat with your fingers… the messy way. Get it into the nooks and crannies including the bony and fatty parts. Wrap your meat in tin foil for at least an hour but up to 72 hours (24 hours is ideal) and grill, bake, broil or smoke!

Please let us know how your recipes turn out. Send photos and emails! Happy grilling!

Time to chill… or chilli!

Just as rock stars leave the road after years of touring,
Olde Bill is hanging up his spatula (at least partially).
After years on the road themselves, Olde Bill and company are switching gears a bit.
They’ll still be at food shows and state fairs, but fewer from now on.
They can best serve customers from right at home,
developing product and new recipes.

To show APPRECIATION to all of the longtime Olde Westport customers,
we would like to introduce our new flat-rate shipping fee of just $6.75.
No matter your order size, shipping stays the same!
(You will not need to enter a code at checkout to receive this ongoing offer.)

We will continue to concentrate on the products at http://www.oldewestportspice.com.
And most importantly, we hope you’ll stay connected to us
now that we’re not “out and about” at the events as much.
Please communicate via Facebook, on our blog and of course,
through the website.
Keep those suggestions and recipe ideas coming!

Oh, and we’ve got another special GIFT for you this month as well.
We’ll send you a free Buttermilk Jalapeno Cornbread with any $30+ order.

Best always and happy cooking!

A delicious after-the-holidays dish

Looking for a nice hearty meal to serve after the holidays? Our Beef and Broccoli Pepper Steak, using Olde Westport’s popular Cattlemen’s Choice Beef Sauce Blend is easy to make, can impress your family and is a good option after a week of turkey and ham.

Beef & Broccoli Pepper Steak
Serves 4

1 teaspoon vegetable oil
16 ounces well-trimmed sirloin steak, cut into thin strips
2½ cups water, divided
½ cup long-grain white rice (converted or parboiled)
2 ounces angel hair (vermicelli) pasta, broken into 3 inch pieces
10 ounce package frozen broccoli flowerets, thawed
1 small red bell pepper, cut into thin strips
1 small onion, thinly sliced
3 tablespoons Olde Westport Cattlemen’s Choice Beef Sauce Blend

Heat oil in a 12 inch nonstick skillet over medium-high heat. Brown meat on all sides. Add 1½ cups water and rice, bring to a boil, lower heat, cover, cook for 8 minutes. Add pasta, broccoli, pepper and onion, return to a boil. Blend 1 cup water andOlde Westport Cattlemen’s Choice Beef Sauce Blend in a bowl, stir into skillet until thickened. Lower heat, simmer an additional 10 minutes or until most of liquid is absorbed and pasta tender.

Enjoy!

Crisp weather requires delicious soups

Fall is right around the corner and this means all the things we love about the season are too – the leaves changing colors, cool weather and hot soups and chili to warm the soul. At Olde Westport Spice we have a variety of easy-to-make soups perfect for a crisp fall day. With the hearty flavors of Chicken White Chili, Chipotle Black Bean and Kansas City Steak and Ale soups you’re sure to please any crowd. Just in time for fall, we’ve created an online promotion for our customers. Soups are $6 from September 15 through September 30 (4 or more soup purchase required).   Please enter the code: SHOW when checking out on the website at  www.oldewestportspice.com and remember to click on the green arrow apply button in the shopping cart next to the box where you type the word SHOW to redeem your discount! We also invite you to like us on Facebook where we post recipes, specials and all things Olde Westport Spice.   Here is one of our favorite soup recipes!   Bourbon Street Beef Stew Serves 6   1 tablespoon vegetable oil 2 pounds well-trimmed boneless sirloin steak, cut into bite size pieces 1 large onion, chopped (2 cups) 3 cloves garlic, finely chopped 2 1/4 teaspoons fresh minced rosemary (1 teaspoon dried) 2 large carrots, cut into 1 inch pieces 2 cans beef broth, divided 1/2 cup Olde Westport Cattlemen’s Choice Beef Sauce Blend 1 cup bourbon 2 medium tomatoes, chopped 1/2 teaspoon coarse ground black pepper 3 cups small, fresh, whole mushrooms Heat oil in a 6 quart dutch oven over medium high heat. Brown beef well on all sides. Add onion, garlic, rosemary and carrots, cook until tender. Add half of the beef broth, bring to a boil. Meanwhile, blend Olde Westport Cattlemen’s Choice Beef Sauce Blend with remaining beef broth in a small bowl, add mixture to beef and stir continuously until thickened. Stir in bourbon, tomatoes and pepper, bring back to a boil, lower heat, cover, simmer 30 minutes, stirring occasionally. Add mushrooms, simmer an additional 15 minutes.

Our “Garden Harvest Potato Salad O’Brien” recipe

We received a great question from one of our readers asking if we had a recipe for potato salad. As it turns out, Olde Bill does indeed. It’s a great dish for this time of year when it’s no longer summer but not yet fall. Hope you all enjoy it as much as we do!

Garden Harvest Potato Salad O’Brien (Serves 6)

28 ounce package frozen Potatoes O’Brien (potatoes, onion and bell peppers)
1 cup Kraft Miracle Whip or salad dressing (not mayonnaise)
3 tablespoons spicy brown mustard, or to taste
2 tablespoons Olde Westport Garden Harvest Special Blend
¼ cup (4 tablespoons) real bacon bits (4 slices bacon cooked and crumbled)
1 cup chopped red or yellow onion (1 small onion)

Add frozen potatoes to 6 cups boiling water, cook two minutes, drain (don’t cook any longer and not necessary to bring to a boil). Mix salad dressing, mustard, Olde Westport Garden Harvest Special Blend, bacon bits and onion in a medium bowl. Fold in potatoes, mix lightly and refrigerate until thoroughly chilled.

You just can’t make potato salad any easier and wait until you taste it. Leave us a comment to let us know what you think!

Blog Love

We have received two new reviews from bloggers and we love it! Thank you so much ABCD Diaries and Planet Weidknecht.

Check out both reviews here and here.

Spice it up in the kitchen

If you are one of the lucky ones that receive our monthly e-newsletter, then you already know about our great March special. You have just a couple days left to take advantage of this great special.

Through the end of the month, when you spend $30, Olde Westport Spice will send you a complimentary copy of our new 30-page cookbook and a sample sized jar (2.35 oz.) of Sizzlin’ Sunset Cajun Spice Blend.

Go to  www.oldewestportspice.com and enter the code: CAJUN at checkout to redeem this offer.

And here is a yummy recipe to try, using the Cajun Spice Blend.

Spicy Pimento Cheese Spread
Makes 2 cups

1 (8 ounce) package cream cheese, at room temperature
2 cups (8 ounces) shredded sharp Cheddar cheese (or extra sharp)
2 cups (8 ounces shredded Monterey Pepper Jack cheese
1 cup Hellman’s (Best Foods) mayonnaise (use the real stuff)
1/2 teaspoon garlic powder
1 (4 ounce) jar pimentos, drained and minced
4 tablespoons finely minced onion
2 to 3 teaspoons Olde Westport Sizzlin’ Sunset Cajun Spice Blend, or to taste

Combine all ingredients in a mixing bowl, stir until smooth. Spoon into a storage bowl, seal, refrigerate for several hours before serving with crackers, veggies, chips.

Olde Bill’s Comments: You can omit the Monterey Pepper Jack cheese and use 4 cups sharp Cheddar cheese.

Enjoy!

 

Gluten Free Soups at Olde Westport Spice

Yep, that is right. Olde Westport Spice and Trading Company has seven soups that are all gluten free.

Gluten is a protein found in wheat (including kamut and spelt), barley, rye, malts and triticale. It is used as a food additive in the form of a flavoring, stabilizing or thickening agent. A gluten-free diet is the only medically accepted treatment for celiac disease, the related condition dermatitis herpetiformis, and wheat allergy. Many people have also gone “gluten free” for weight loss.

The seven soups which are gluten free are:

1. Savory Bean
2. Creamy Wild Rice
3. Mixed Bean Chili
4. Red Bean & Rice
5. Corn Tortilla
6. Black Bean
7. Creamy Garden Vegetable

 Order yours today here.