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!

 

Kick-off Your Super-Bowl Party With an Easy Olde Westport Recipe

Louie’s Deluxe Cajun Sour Cream Dip

1 3/4 cup sour cream
1/4 cup Mayonnaise
2 tablespoons Olde Westport Sizzlin’ Sunset Cajun Spice Blend

Blend all ingredients in a bowl, seal and refrigerate 1 hour or until thouroughly chilled. Serve with tortilla chips, potato chips or pretzels.

*Add extra Olde Westport Sizzlin’ Sunset Cajun Spice Blend for more heat and flavor. Add 2 tablespoons finely chopped green bell pepper and 2 tablespoons finely chopped onion for a change of pace.

This recipe is guaranteed to be a touchdown with your friends and family!!

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.

Special Deviled Eggs

It’s not the holidays without deviled eggs, but Olde Westport deviled eggs are extra special because they have a spicy flare that is sure to please.

• 6 large eggs
• ¼ cup salad dressing (not mayonnaise)
• 1 tablespoon Olde Westport Garden Harvest Special Blend
• 2 tablespoons finely chopped onion
• 3 tablespoons sweet pickle relish
• ¼ cup real bacon bits
• 1 tablespoon prepared yellow mustard
• salt and pepper to taste

Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil and immediately remove from heat. Cover and let eggs stand in hot water for 20 minutes. Remove from hot water, cool, peel and cut lengthwise. Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with salad dressing, Olde Westport Garden Harvest Special Blend, onion, sweet pickle relish, bacon bits and mustard. With a fork, fill the egg halves with the yolk mixture. If you prefer, sprinkle with paprika, chili pepper or cayenne pepper. Refrigerate until serving. Serves 6

Avocado Winter Style

These are three great dips using avocados that are ideal for winter. Try all of Old Bill’s avocado recipes: Smoky Avocado Dip with Cilantro, Cajun Guacamole and Old Family Recipe Guacamole. Even the coolest dips can warm up your holiday get-togethers.

Smoky Avocado Dip With Cilantro 

• 1 cup sour cream (low-fat or regular)
• 1 cup mayonnaise (light or regular)
• 2 ripe avocados, halved, pitted, skin removed
• 1 tablespoon lime juice
• 3 tablespoons finely chopped fresh cilantro
• 1 tablespoon Olde Westport Prairie Fire Chipotle Pepper Blend
• 2 green onions, thinly sliced

 In a medium bowl, blend all ingredients. Cover bowl and chill in the refrigerator for one hour.
Makes more than 2½ cups.

Cajun Guacamole

Remember, guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole to prevent browning.

•  2 avocados, about 1 pound
• 1 Tbsp fresh lemon juice
• ½ Cup finely diced red bell pepper
• ½ Cup small cherry tomatoes (cut in halves or quarters, if large)
• ¼ Cup thinly sliced green onion
• 3 cloves garlic, finely chopped
• 1 to 2 teaspoons Olde Westport Sizzlin-Sunset Cajun Spice Blend, or to taste

 Coarsely mash (do NOT puree) avocados, stir in lemon juice. Fold in remaining ingredients.  Serves 6

 Old Family Recipe Guacamole

• 2 medium ripe avocados
• 1 medium tomato, peeled and diced (10 ounce can RoTel Tomatoes With Green Chiles, well drained, discard liquid)
• 1 tablespoon lime juice
• ½ to 1 teaspoon salt, or to taste (optional)
• 1 green onion, finely chopped
• 1 large clove garlic, minced
• 2 tablespoons sour cream
• 2 teaspoons Old Westport Border Bandito’s Salsa Spice Blend
• 4 ounce can chopped green chiles

Cut each avocado in half. Remove seeds and scoop avocado out with a spoon into a bowl, discard skins. Add lime juice and coarsely mash avocado with a fork (1 cup). Fold in salt, onions, garlic, sour cream, Olde Westport Border Bandito’s Salsa Spice Blend  and green chiles. Chill in the refrigerator and serve with tortilla chips, fresh vegetables or over your favorite Mexican dish. Makes 1½ cups.

Party-Time Chipotle Chili Cheese Ball

You and your friends will have a ball with this festive snack this holiday. Not only is it one of Olde Bill’s daughter’s favorites when she’s entertaining her gal pals, but it is one of the most requested recipes during a Olde Westport culinary tasting. Wow your guests with a party-time favorite this holiday and don’t forget to pass along the recipe.

• two 8 ounce packages of low-fat (neufchatel) cream cheese
• 6 tablespoons reduced-fat mayonnaise (not fat-free)
• 2 tablespoons Olde Westport Prairie Fire Chipotle Pepper Blend
• 4 ounces 50 percent reduced-fat shredded Cheddar cheese
• 4 ounce can mild chopped green chiles, drained
• ¼ cup diced red bell pepper
• 1 green onion, finely chopped

Blend all ingredients in a medium bowl. Place cheese on sheet of wax paper and form into a ball. Cover cheese ball and refrigerate for 2 hours or overnight. Serve with crackers, veggie dippers or use as spread on bagels or English muffins.

Olde Bill’s Chipotle Buffalo Wing Sauce

When you’re entertain the boys this holiday season, you might want to consider some good,finger-lickin buffalo wings. Oh yeah… and the girls love this recipe too! It’s easy, tasty and has a little heat. So warm things up this December for your family and friends!

• 1/2 cup Frank’s Red Hot Original Cayenne Pepper Sauce
• 1/4 cup brown sugar
• 4 teaspoons Olde Westport Prairie Fire Chipotle Pepper Blend

Bring all ingredients to a gentle boil in a heavy two-quart saucepan over medium heat, stirring continuously. Lower heat, simmer 5 minutes or just until sugar dissolves. Drizzle over hot cooked wings in a bowl, toss to coat.