Author - Phillip

Bayou Shrimp Salad

Bayou Shrimp Salad with Avocado

Bayou Shrimp Salad

Lately, I have been trying to meal prep a few more weekly lunch options. I have been noticing that Maddie and the Cowboy often skip breakfast so when they come in for lunch they are just ravenous! Well, sandwiches and lettuce wraps only go so far around here and it’s great to have ready to go options in the fridge. This week Bayou Shrimp Salad is it! Tender, sweet shrimp in a spicy, Cajun style sauce served up in an avocado boat… it’s the perfect mix of textures and a new, cool option for these warm days leading into Fall! One bite and your won’t be able to stop!

Blackened Redfish Taco Bowl

Blackened Redfish Taco Bowls – GF, LC, Keto

Blackened Redfish Taco Bowl

One of our favorite things to do as a family is go to the coast and fish! Since we moved up to the Ranch, we don’t make it down to the coast as much as we’d like but thank goodness for family and friends that supply us with our Redfish! It’s about that time of year that Redfish are running hard… I know because its a frequent topic of conversation these days with the Cowboy, sparked from seeing all the pictures of his friends catches!

Venison Stronganoff

Venison Stroganoff – Low Carb, Keto, GF

Venison Stronganoff

Venison Stroganoff is my idea of the perfect comfort food! Hearty, stick to your ribs, full of amazing flavor, comfort food. This version uses venison instead of the usual beef but still has all of the amazing flavors of a traditional stroganoff! Perfectly low carb, keto friendly and gluten free…served over a bed of mashed turnips… absolute HEAVEN!

Chicken Taco Pizza

Tex-Mex Chicken Taco Pizza – LC, GF, Keto

Chicken Taco Pizza

Our family loves pizza night, we all have our favorite toppings and even our favorite crusts…but sometimes on pizza night we are want something a little out of the box. Tex-Mex Chicken Taco Pizza is one of our favorite pizza creations! This Chicken Taco Pizza combines our love of our two favorite things…tacos and pizza. It’s piled with all of our yummy taco toppings and a spiced up shredded chicken that will blow your mind! Best part…it’s super simple to make, great for meal prep and the whole family, low carb or not, will go crazy for it!

Cheesy Enchiladas


Ingredients:

¼ cup Oil
½ cup Bolner’s Fiesta Brand® Enchilada Seasoning
2.5 cups Water
12 Corn Tortillas
1/3 lb. Grated Yellow Cheese
1/3 lb. Monterey Jack Cheese
¼ cup Fresh minced onion or 2 Tbsp. Bolner’s Fiesta Brand® Instant Chopped Onion
½ cup oil for warming Tortillas
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Carne Guisada


Ingredients:

2 lb. Carne Guisada Meat (1/2 inch cubes beef and/or pork)
2 tablespoons oil
Water
5 tablespoons (or to taste) Bolner’s Fiesta Brand® Carne Guisada Seasoning
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Pico de- allo crispy chicken thighs

Pico de Gallo Crispy Chicken Thighs

Pico de- allo crispy chicken thighs

Baked chicken thighs are a favorite weeknight meal around here…super quick, easy to prepare and so tasty! When it the day gets hectic, it’s great to know that while everyone is showering and cleaning up for the evening, I have dinner in the oven working away! Pico de Gallo Crispy Chicken Thighs put a delicious Tex-Mex spin on one of our favorite weeknight meals! Perfectly crispy and juicy, this chicken is packed with all of the flavors of pico de gallo… chilis and garlic, livened up with a little spicy kick and a hint of lime… delicioso!

Loaded Chorizo Burger on bun

Loaded Chorizo Burgers – Low Carb, Keto, GF

Loaded Chorizo Burger on bun

Tired of the same dinners week after week? Spice up things up with Loaded Chorizo Burgers!

The weather is finally cooling off a bit and we got a good amount of rain last week around here which we needed desperately! Things are finally starting to green up! For me, this is perfect burger weather! Now, burgers are one of my go to meals, especially if we are going out to eat. I know a bunless burger is typically a really safe bet when eating out…sub salad for the fries and voila! I also prep burger patties ahead of time and keep them in the fridge or freezer to eat throughout the week…I pile the toppings on depending on what mood I’m in!! But I have to admit that even I sometimes get bored with the traditional burger no matter how I top it! Enter the Loaded Chorizo Burger. A juicy pork and beef patty spiced up with Mexican flare topped with gooey cheese, creamy avocado and cilantro lime crema!

Chicken and Sausage Gumbo

Chicken Sausage Gumbo

Ingredients:

1 cup All-Purpose Flour
1 Tablespoon Vegetable Oil
1 Onion, chopped
1 Green Bell Pepper, chopped
2 Celery Ribs, chopped
1 Tablespoon Fresh Thyme
4 cloves Garlic, minced
1 teaspoon Bolner’s Fiesta Brand® Paprika
2 Bolner’s Fiesta Brand® Bay Leaves
½ teaspoon Bolner’s Fiesta Brand® Cayenne Pepper
1 teaspoon Bolner’s Fiesta Brand® Fajita Seasoning (or to taste)
4 cups Chicken Broth (4 cups water, 2 teaspoons Bolner’s Fiesta Brand® Chicken Flavor Concentrate)
2 pounds boneless, skinless Chicken Thighs
8 ounces Andouille Sausage, halved and sliced into thin slices
Hot sauce
Rice

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Bolner’s Fiesta Salsa


Ingredients:

4-5 Arbol Chilies
3 cloves fresh garlic
2 whole fresh tomatoes or 1 can crushed tomatoes
¼ small onion, chopped
juice of ½ a lemon
juice of ¼ of an orange
2-3 cups Chicken Stock
Fajita Seasoning to taste

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Rack of Ribs


Ingredients:

1 Rack of ribs, any style
Bolner’s Fiesta Brand® Rib Rub
Bolner’s Fiesta Brand® Uncle Chris’ Gourmet Steak Seasoning
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Orange Pepper Rub

Arrange chicken thighs in a shallow baking dish. Heavily season with Orange Pepper and let sit for about 1 hour. Bake, covered, at 350ºF until tender, about 1 hour or until internal temperature reaches 165ºF. If BBQing, grill chicken over a medium charcoal fire for upto 1 hour until internal temperature reaches 165ºF. For a tangy twist, juice two limes over the chicken with about 5 minutes left.

Serve with Spanish Style Rice:
Brown 1 cup of rice with 1 Tbs olive oil. Add ½ cup onions and 1 clove of chopped garlic and sautée in 5 minutes. In a separate pot, boil 2 cups of water with 2 Tbs Bolner’s Fiesta Brand® Chicken Tomato Concentrate. Slowly add boiling water to rice and cover, lower heat and let simmer 20 minutes. Remove from heat and allow to sit but do not uncover or stir for 5 minutes. Fluff, and enjoy!

Mango Habanero Rub

Mango Habanero Chicken

Sprinkle four chicken quarters with Bolner’s Fiesta Brand® Mango Habanero Rub and rub into the meat. Cover and allow to marinate up to 24 hours in the refrigerator. Bake at 350º F for up to 1 hour, or until tender (Internal temp 165ºF)

For grilling, cook over a medium charcoal fire (around 350ºF) for up to 1 hour, or until tender (Internal temp 165ºF)

For an added treat, sauté one diced onion and 5 cloves of garlic in one stick of butter and 1 Tbsp Worcestershire sauce, and brush on top the chicken with about 10 minutes left!

Jalapeno Rub

Jalapeno Rub

Sprinkle 1 rack of baby back pork ribs liberally with Bolner’s Fiesta Brand® Jalapeno Rub and rub it into the meat. Wrap ribs in aluminium foil and allow to marinate up to 24 hours in the refrigerator for maximum flavor development. Place ribs in a baking pan and bake in a pre-heated oven at 325º F for 1.5 hours. Remove ribs from oven, wrap tightly in foil, and return them to the oven for another hour. For true BBQ smoked ribs, cook over a low charcoal fire (300º F) for 1 hour. Wrap tightly in foil and place back on grill or in the oven at 300º F for 30 more minutes. Then, unwrap and place ribs back on grill for 30 minutes for a perfect outer texture and fall-off the bone tenderness.

Veggie Sprinkle

Veggie Sprinkle

For grilled vegetables, slice your veggies of choice into ¼” thick slices and lay out on aluminum foil. Drizzle with olive oil and sprinkle liberally with Veggie Sprinkles! Grill on the BBQ pit or broil in the oven until desired tenderness is reached. Also try Veggie Sprinkles on salad for an added zing!

Gourmet Italian Choice

Bolner Family Spaghetti Sauce

  • 2-12 oz. cans Tomato Paste
  • 28 oz. can Diced Tomatoes
  • 10 cups Water
  • 1.5 lb. cross-cut Beef Ribs or Pork Ribs
  • 1 Tbs. Oil
  • 1 Medium Onion (Finely Chopped)
  • 6 Sprigs Parsley (Finely Chopped)
  • 4 Celery Ribs (Finely Chopped)
  • 10 Cloves Garlic (Finely Chopped)

In a 3 gallon pot, brown the ribs in 3 Tbs. oil. Remove. Lightly sauté the finely chopped vegetables. Add meat, tomatoes, tomato paste, and water to the pot and bring to a boil. Reduce heat to a simmer. Add 5 level Tbs. Bolner’s Fiesta Brand® Gourmet Italian Choice and ½ stick of butter. Cover and simmer for about 2 hours until the rib meat falls off the bone, stirring often to prevent sticking. Strain out the bones. Enjoy sauce over pasta or use with your favorite lasagna or pizza recipe. Makes about 5 quarts.

 

Vanilla Beans

Homemade Vanilla Extract

(read the full blog here)

1 jar (750mL) Vodka (40% alc/vol)
8-10 Vanilla Beans
Slice open the beans long ways and scrape the seeds out.  Place the seeds and sliced beans into the vodka.  Set aside and let the beans extract for 9-12 months, giving the jar a good shake once a week. For a quicker batch, use 2 cups Vodka with 8 beans.  Let soak for 8-12 weeks, shaking once a week.