November 3, 2009
Check out the recipe below using Olde Westport’s Tumbleweed Taco Spice Blend.
For the month of November, we are offering a special ”Five Spice Southwestern Sampler Pack” as well as a free cookbook. Sign up to be an e-mail newsletter recipient by clicking here to receive this offer.
Mexican Chicken Soup is the perfect complement to a brisk fall day. Fire up the stove, invite the friends and let Olde Westport Spice show you how to get the Mexican Chicken Soup cooking tonight. It’s so easy!
2 teaspoons vegetable oil
1 1/2 pounds boneless skinless chicken thighs, cut into large bite-size pieces
1 large onion, chopped (2 cups)
2 jalapeno peppers, seeded and finely chopped
4 cloves garlic, finely minced
3 14 1/2 ounce cans fat-free chicken broth
3 tablespoons Olde Westport Tumbleweed Taco Spice Blend
1 tablespoon red wine vinegar
1/4 teaspoon ground cinnamon
1/2 teaspoon dried oregano
11 ounce can Mexicorn, drained
14 1/2 ounce can peeled and diced tomatoes
1 zucchini squash, halved lengthwise and sliced (2 cups)
Heat oil in a 4 quart dutch oven or heavy saucepan over medium-high heat. Add chicken thighs and cook until lightly browned on all sides. Add onion, jalapeno peppers and garlic, cook until tender. Stir in chicken broth, Olde Westport Tumbleweed Taco Spice Blend, vinegar, cinnamon, oregano, corn and tomatoes, stir. Bring mixture to a gentle boil, stirring occasionally. Lower heat, cover, simmer for 15 minutes. Add squash, simmer for an additional 5 minutes.
Enjoy!
September 15, 2009
We can’t wait to try the recipe we received from Jill Reiss. It looks like it’s a perfect blend of flavors. Thanks for being a customer of Olde Westport Spice.
½ pound pasta of your choice (I prefer either farfalle or angel hair)
1 pound of raw shrimp (if frozen thawed) shelled and deveined
1 stick of butter
2 tablespoons of olive oil
2 tablespoons of diced garlic (I use the pre-diced in a jar)
1/3 cup of the Olde Westport pasta shake (adjust to flavor)
Cracked pepper to taste
Follow instructions for pasta cooked to al dente. For best results add salt to water after it boils and do not use oil in the water. Once pasta is added to water melt butter in olive oil in a large skillet over medium to medium high heat. When oil is hot add garlic, grind in fresh pepper, and sauté until garlic begins to brown. Add shrimp and cook all the way through. Add pasta shake to shrimp and toss thoroughly. By now pasta should be done, strain and add to skillet. Reduce heat to medium low to low tossing pasta regularly for 2-5 minutes. The longer the pasta remains in the pan the more flavor it will pick up. I like to strain mine to remove excess butter and oil, but if you like to sop up sauce with bread by all means do not strain. Serve with Caesar salad and choice of bread.
September 8, 2009
Olde Wesport received a mention in the Beer Enthusiasts Draft Magazine for their wonderful spices.
BEST ON PORK – Olde Westport Pork Dry Rub
Our tasters loved the grass and lemon hints in this earthy, herbal pork rub. Chili Pepper and roasted red pepper flavors lend a smooth spice rather than a hot punch, and the combination of herb slivers and dusty textures makes for a nice crunch.
Buy it: $7, www.oldewestportspice.com
July 16, 2009
We enjoyed getting this recipe from Deanna in Reno, Nevada 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.
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
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.
June 2, 2009
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.
May 19, 2009
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!!
