Shauna Oakland’s Pan Fried Chicken

We enjoyed getting this recipe from Shauna Oakland because it captures some of our favorite flavors to create a savory entrée for the summer. Thanks again to all of the customers who sent us their recipes. We’ll continue to post recipes here. We welcome your comments.

Pan Fried Chicken
 
1 cup flour
3 tsp Olde Westport Spice Garlic
1 tbsp Olive Oil
1lb boneless skinless chicken.
 
Mix flour and Garlic
Heat oil in pan
Toss chicken in bag with flour/garlic, shake off excess.
Cook 5 min each side on med/high heat.
 
We pretty much use the garlic spice for everything that calls for salt/pepper!!

Black Beans & Rice Westport

We can’t wait to try the recipe we received from Megan McCready. It looks like it’s a perfect blend of flavors. Thanks for being a customer of Olde Westport Spice.

Black Beans & Rice Westport
 
1 c. brown rice
2 c. water
1 tsp. salt
 
Bring above to a boil.  Cover, lower heat and simmer 45 – 50 minutes (or according to package directions).  I like brown rice that has not been pre-cooked because it has better taste, fewer preservatives.
 
To the cooked rice, add:
 
1 14.5 oz can tomatoes
1 15 oz can seasoned black beans
1 tbsp Old Westport Salsa Seasoning
 
Pour into lightly greased 13 x 9 x 2 inch pan.  Cover with cheese (mozzarella, jack/cheddar combo, mexican or to taste) and bake 350 30 minutes or until cheese is melted and casserole is bubbling.  An  awesome side dish for barbecued meat or a fabulous main dish for vegetarians.

Down Home Pot Lickin’ Greens

We can’t wait to try the recipe we received from Pamela Brittain in Kansas. It looks like it’s a perfect blend of flavors. Thanks for being a customer of Olde Westport Spice.

Down Home Pot Lickin’ Greens
 
1 can Spinach
1 can mustard greens
1 can turnip greens
1 can petite diced tomatoes
1 can chopped green chilies
1 can tomato paste
1 can refried beans (fat free)
1/2 cup salsa
1/2 teaspoon chipotle pepper sauce
1-1/2 tablespoon Salsa Spice Blend
1/4 teaspoon Jalapeno Pepper.
1/2 teaspoon Chipotle Spice
1/2 onion & red pepper  (grilled)
 
 1. Drain and rinse the spinach, mustard greens, and turnip greens. Mix all in a microwave safe bowl.
2. Grill onion and red pepper over hickory chips. Chop and add to greens.
3. Drain and add green chilies.
4. Add tomato paste, refried beans, salsa, pepper sauce, Salsa Spice Blend, Jalapeno Spice, and Chipotle Spice Blend.
5. Gently blend and heat in the microwave until hot. If you like it more like soup, add alittle chicken broth (low sodium) or water.

*For a change of pace try it over steamed spaghetti squash. Enjoy!!

Sarah Held’s Gringo Salsa

                                             

We enjoyed getting this recipe from Sarah Held in Kansas City because it captures some of our favorite flavors to create a savory dish for the summer. Thanks again to all of the customers who sent us their recipes. We’ll continue to post recipes here. We welcome your comments.

 

 

Gringo Salsa

16-oz can of stewed tomatoes
handful of fresh cilantro leaves
1 tbsp. wine vinegar
1 tsp. sugar
1 tsp. cumin
½ tsp. garlic salt
1 tsp. olive oil
1 tsp. canned jalapenos or chilies
2 tbsp. Olde Westport Salsa Seasoning*

Run 3 seconds in a food processor.  Then add:

2 cans diced tomatoes, drained
3 green onions (in pieces)

Run 3-4 seconds more.  Chill well and serve with chips.

Customers send recipes to Olde Westport

Olde Westport Spice is highlighting many of the customer recipes we received during last month’s customer survey.
Thank you to everyone who shared your recipes. This is the first of many to come. The Cajun Fish Marinade is from Deanna in Reno, Nevada.

Keep your tasty creative recipes coming our way. We love seeing what you’ve created using the Olde Westport spices!

 

 

 

 

Deanna’s Universal Cajun Fish Marinade

 INGREDIENTS: 

• ¾ – 1 cup lemon juice, fresh or bottled
• 1-2 tablespoons olive oil
• 1-3 tablespoons Olde Westport Sizzlin’ Sunset Cajun Spice Blend
• 1 tablespoon dry basil (crush it in your palms to bring out the flavor)
• 1 tablespoon fresh ground black pepper
• 1-2 teaspoons crushed garlic, fresh or from a jar

INSTRUCTIONS: Combine in a flat bottom bowl or glass pan and stir with a fork until blended. Place fresh salmon, white fish, or jumbo shrimp in the marinade and soak for 10 – 15 minutes. Grill on the barbecue, stove-top grill or under the broiler. Adjust measurements to taste or to the quantity of fish you are preparing.

Don’t let taxes get you down. Olde Westport has a surprise this month!

We understand that this time of year can be especially challenging because of tax season, and this year even more so with the state of the economy. That’s why we wanted to offer an April “surprise.”  With any purchase from now through April 30, you will receive a spice surprise from Olde Westport Spice & Trading Co. (And not the kind of scary surprise you get from the IRS!)

Here’s a hint. The surprise will be spice sample packets of some things you didn’t order, and it will include coresponding exclusive Olde Westport recipes.

Treat your family to something new this month. Who knows? It might become your new favorite recipe. We sure hope so!

Kind regards,
Olde Bill
www.oldwestportspice.com

P.S. Thanks to those of you who participated in the March Olde Westport customer survey. We were able to get some incredible feedback from our best resource – YOU!  We hope this information will help us better serve our customers and improve our web site. The winner of the $50 Olde Westport Spice gift certificate is:  Leslie Davis from Imperial Beach, California. Congratulations Leslie!

Olde Westport online survey and chance to win $50 gift certificate

Help us spice things up!

Give us your feedback with this quick questionnaire and enter a chance to win a $50 gift certificate good for any Olde Westport Spice & Trading Co. products anytime during the next year! We promise this simple online survey will only take a few minutes.

Thanks, and we’re looking forward to reviewing the feedback from our favorite Olde Westport customers.

Kind regards,
Olde Bill

www.oldwestportspice.com

Italian Chicken Sausalito

For a romantic dinner for two, savor the rich taste of chicken, shrimp, ham all in a Italian dish made with natural Italian seasonings from Olde Westport Spice. We recommend Italian Chicken Sausalito for a special evening meal and the best part: it isn’t difficult to make! The melted cheese, spices and tomatoes along with the arrangement of the dish create a gourmet “looking” entree with no gourmet cooking skills necessary.

Buono appetito and caio! (that’s about all the Italian we know) Please write back here at this blog and tell us what you thought of the receipe or any of our recipes. We’d love to hear from you.

Ingredients:

• 2 boneless skinless chicken breast halves
• 14½ ounce can diced tomatoes with Italian seasonings
• 1 tablespoon Olde Westport Spaghetti/Italian Blend
• 12 medium sized shrimp, peeled, cleaned
• 2 slices (1 ounce each) smoked ham (Hormel Cure 81 preferred)
• 2 tablespoons shredded Mozzarella cheese

Instructions: 

Grill chicken over hot coals or under broiler until tender and cooked through. Meanwhile, in a saucepan over medium heat, add tomatoes and Olde Westport Spaghetti/Italian Blend. Bring to a gentle boil, stirring often. Add shrimp and continue cooking until shrimp just turns pink. To assemble dish, place a slice of ham on individual serving plate, arrange chicken over top. Spoon half of the tomato-shrimp sauce over each breast, sprinkle with 1 tablespoon cheese. Place dish in oven 5 minutes or just until cheese melts. Serves two.

Italian Sausage & Black Bean Soup

Yes, we think the Italians know romance, so on this Valentine’s Day we’re offering a great “stay-in and cook” Italian sausage soup recipe to make for your sweetie tonight. Also, if you sign up to receive our monthly e-newsletters, you’ll find you can benefit from promotions usually featuring a seasonal product… and for the month of Feburary we thought it was appropriate to feature the romantic foods of Italy. More Italian recipes to come this month.

Ingredients:

• 8 ounces Italian sausage, casings removed
• 1 large onion, chopped (2 cups)
• 1 medium carrot, shredded
• 1 large rib celery, finely chopped
• 2 bay leaves
• 3 large cloves garlic, finely chopped
• 5 cups water
• 3 tablespoons Antonio’s Italian Spice Blend
• 1 teaspoon coarse ground black pepper
• 2 (15 ounce) cans black beans, drained and rinsed
• salt to taste

Directions:

In a 6 quart soup pot, add Italian sausage and cook for two minutes, breaking up sausage into small pieces. Add onions, carrot, celery, bay leaves and garlic, cook until tender. Add 5 cups water, Antonio’s Italian Spice Blend, pepper and black beans, stir. Bring to a boil, stirring often. Lower heat, cover pot, simmer for 30 minutes, salt to taste.

Olde Bill’s Comments: Mash a few beans with the back of a spoon to thicken sauce if desired.

Slow and Good Crock Pot Green Chile Pork Roast

 There’s nothing that tastes as flavorful as slow cookn’ in a crock pot and this recipe has the just the right combination of spice. You can put this on before work and have a delicious meal prepared for you and your family when you get home. It’s that easy, but best of all tasty!

 

INGREDIENTS:

• 2 tablespoons vegetable oil
• 2½ to 3 pounds boneless pork roast, well trimmed
• 1 small onion, chopped (1 cup)
• 1 (10 ounce) can diced tomatoes with green chiles (RoTel)
• 1 cup water
• 4 (4 ounce) cans diced green chiles
• 1 (2.75 ounce package) Olde Westport Chile Verde Mix (½ cup from 22 ounce package)
• 3 cups hot cooked rice
   

Heat oil in a large skillet over medium-high heat, brown pork roast on all sides.

Add remaining ingredients, except rice, into a 4 quart crock pot, stir until smooth.

Place pork in sauce, spoon sauce over top of roast.

Set crock pot on low, cook 6 to 8 hours or just until pork is fall-apart tender.

Serve pork and sauce over hot cooked rice.

Serves 6