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.

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!

Throw a steak on the grill tonight

Everybody loves to add flavor to their steaks on the barbeque. There’s a variety of different ways to do it but Olde Bill says one of the best ways to ensure your steak retains the flavor is to try a rub.

Olde Westport’s Spice Company manufactures Steak Dry Rub Barbecue Seasoning that offers a tangy, black pepper flavor to your favorite cut of meat.

A dry rub is a blend of spices to add flavor to the beef, pork, or chicken. Olde Bill’s special blend includes black pepper, salt, garlic, cayenne pepper, onion among others.

Because prime cuts of steak already have great natural flavor, a marinade is often not necessary and can actually change that natural flavor of the beef – so a dry rub is the perfect alternative to a marinade.

Using a Steak Rub 101:

• When you use a steak rub, you want to sprinkle it on the steak and then actually rub it into the meat.
• Then leave it sit with the rub for about 10 to 15 minutes to allow the rub to flavor the meat.
• When you go to grill the steaks, put oil on some paper towels and rub the grill grate down so the steaks won’t stick.
• Make sure the grill is nice and hot and put your steaks down.
• Only flip the steaks once and be sure to cook them with the lid on.

Once they’re done to your liking, enjoy.

Buy your Olde Westport Steak Dry Rub today at www.oldewestportspice.com .

Watch Old Bill make Green Chilli Stew

If you’re in the Kansas City area, tune in to KCTV-5 TOMORROW, Saturday February 27 at 9:50 a.m. to catch Old Bill teaching one of the anchors how to make his famous Green Chili Stew. If you’re not in the area, we’ll post the news video on our web site and here on the blog after it airs. The recipe is below – ENJOY!

Green Chili Stew
Serves 6

2 tablespoons all-purpose white flour
2 pounds boneless pork chops (or boneless skinless chicken breast), cut into 1 inch cubes
2 tablespoons vegetable oil
1 small onion, chopped (1 cup)
1 (2.75 ounce package) Olde Westport Chili Verde Mix® (½ cup from 22 ounce package)
2 (14½ ounce) cans chicken broth
10¾ ounce can cream of chicken soup (98% fat-free or regular)
11 ounce can corn, drained
2 medium sized carrots, cut into ¼ inch slices
2 medium potatoes, peeled and diced (2 cups)
4 (4 ounce) cans diced green chiles

In a large bowl, add all-purpose white flour and pork (chicken), toss to coat. Heat oil in a 4 quart saucepan over medium-high heat. Add pork (chicken) in small batches, brown on all sides. Add onion, cook until tender. Sprinkle Olde Westport Chili Verde Mix® evenly over top of meat, stir. Add chicken broth, soup, corn, carrots, potatoes and green chiles, stir. Bring mixture to a gentle boil, stirring often until thickened. Lower heat, simmer 30 minutes or until potatoes are firm-tender, not mushy.

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.

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.

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