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
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!
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!
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.
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!
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.
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.
For delicious Chicken Broth:
Dissolve 2 teaspoons Bolner’s Fiesta Brand® Chicken Flavor Concentrate in 2 cups of boiling water.
Increase the amount for soups, vegetables, gravies, pasta, and rice recipes by 1-2 teaspoons or to taste. Makes authentic Caldo de Polio or Chicken Noodle Soup.
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
Heat ¼ cup oil in a skillet over medium heat. Add the Enchilada Seasoning and cook, stirring constantly, until the color begins to darken (1-2 minutes). Add the water, bring the sauce to a boil, lower the heat and simmer until it thickens (about 5 minutes). Heat the ½ cup oil in a small frying pan. Using tongs, dip a tortilla in the hot oil for 15 seconds to soften it. Drain. Fill the tortilla with grated cheese, one tablespoon of sauce and roll it up. Garnish with more grated cheese, sauce and minced onion. Arrange in a baking dish or as individual servings. Heat in an oven or in a microwave until the cheese is melted. Want to use Ancho Chili Pods for this recipe? Click here
1 Tb Oil
2 lb. chili Meat or Ground beef
4 Cloves fresh Garlic (Peel and Chop) or 1 Tb Bolner’s Fiesta Brand® Garlic in Oil
1 Medium Onion (Peel and Chop) or 2 Tb Bolner’s Fiesta Brand® Instant Chopped Onion
1-15 oz. can Tomato Sauce
1 Quart Chicken Broth
1 tsp Monosodium Glutamate (optional)
1 tsp Salt (Optional)
4 Tb Oil
6 Tb Flour
3-4 Bolner’s Fiesta Brand® Ancho Pods
1 tsp Bolner’s Fiesta Brand® Whole or Ground Comino
½ tsp Bolner’s Fiesta Brand® Ground Black Pepper
1 tbsp. vegetable oil
2 lb. chili meat or ground beef
4 cloves fresh garlic (peeled and chopped) or 1 Tb Bolner’s Fiesta Brand® Chopped Garlic in Oil
1 medium onion (chopped) or 2 tbsp. Bolner’s Fiesta Brand® Instant Chopped Onion
1-15 oz. can Tomato Sauce
1 quart chicken broth
½ tsp. Monosodium Glutamate (optional)
½ tsp. Salt (Optional)
5 tbsp. vegetable oil
4 tbsp. flour
4 tbsp. Bolner’s Fiesta Brand® Fancy Light Chili Powder
½ tsp. Bolner’s Fiesta Brand® Whole or Ground Comino
½ tsp Bolner’s Fiesta Brand® Ground Black Pepper
Slowly brown the meat, garlic and onions in 1 tbsp. vegetable oil. Add the tomato sauce, chicken broth, monosodium glutamate and salt. SIMMER one hour. Heat the 5 tbsp. vegetable oil in a sauce pan over medium low heat. Fry the flour, pepper, comino, and chili powder for 5 minutes, then add this roux to the meat. Be careful not to burn the flour. SIMMER over low heat for ½ hour. Serve in bowls with hot tortillas. Chili is always better the next day!
2 lb. Chili meat or ground beef
1 Tb Oil
2 cups Water
8 Tbsp. Bolner’s Fiesta Quick Chili Mix
Brown the meat in the oil. Add the water and Chili Mix. Bring the chili to a boil, then lower heat and simmer until the meat is tender. Add more water to desired consistency.
Rub the pepper into the meat and let it stand for 15 minutes. Melt 2 tablespoons of butter in a heavy frying pan over medium heat and grill the meat to taste (do not overcook). While grilling the steaks, heat the oil in another heavy pan over high heat. Add the flour and cook the roux, stirring constantly, until it starts to brown. Remove the roux from the heat, stir in the garlic and onion and set aside. When the steaks are done, remove them to a warm plate. Put 2 tablespoons of butter with the mushrooms in a skillet where the steaks were cooked. Sauté the mushrooms until they just start to shrivel. Add the wine, roux and broth and bring the sauce to a boil. Lower the heat and simmer until thick. Serve the sauce over the steaks.
Mix 2 Tbsp Bolner’s Fiesta Seafood Seasoning with one cup flour or cornmeal. Beat one egg with one cup of milk. Dredge the fish fillets, shrimp, or oysters in the seasoned flour or cornmeal, then the milk and egg mixture, then again in the dry mixture to coat thoroughly. Fry in 350°F oil until golden brown.
Saute 1/4 onion in butter until clear. Allow to cool. Mix 2 tablespoons seasoning with 1 lb. fresh ground beef and sauteed onions. Form patties of the desired size and grill to a medium-well temperature, topping with blue cheese crumbles just before the meat is done to allow a slight melt. Place patty on a toasted sesame seed bun, topped with your favorite condiments, onions, lettuce, tomato and pickles. Quick Chipotle Burger: Sprinkle liberally on patties before grilling.
1. Sprinkle fajitas (skirt steaks) generously with Seasoning.
2. Let fajitas stand 30 minutes for flavor development and tenderization (maximum tenderizing occurs when left refrigerated overnight).
3. Sear the fajitas quickly over a hot charcoal fire to seal in the juices, then allow to cook until just done.
4. Slice the meat across the grain. Place on hot flour tortillas. Garnish with guacamole and picante sauce.
Mix all of the ingredients together and refrigerate for 1 hour or up to 24 hours . The sausage will develop a better flavor if the ingredients are mixed together the day before cooking. When ready, form sausage mix into patties and fry in skillet or char-broil on the grill. Chorizo con Huevos Recipe: Over medium heat, fry 1 lb. of chorizo, breaking it into fine pieces. When the sausage is done, add 8 beaten eggs. Stirring constantly, cook the egg and sausage mixture until just done. Serve on hot flour tortillas.
Melt 1 stick of butter in a large skillet. Add 2 lbs. boneless chicken breast (cut into chunks) and sauté until heated thoroughly. Add 1 cup half and half or heavy cream, 1 package River Road Chicken Fettuccine Seasoning, ½ cup chopped green onions, and 1 Tbsp. lemon juice. Cook covered until mixture thickens and serve over fettuccine.
Lightly flour and brown 3-5 lbs. roast. Drain cooking oil when the meat is browned. Add the bag of River Road ® Creole Pot Roast seasoning, 2 cups water, and 2 Tbs. Tomato paste or 1 small can tomato sauce. (Optional: add ¼ cup wine). Bring to boil, cover, reduce heat, and cook until tender. Also makes wonderful New Orleans Grillades substituting 1-2 lbs. round steak for roast or a delicious New Orleans style stew using 2-3 lbs. stew meat. *For the 1.33oz jar, use a 4-6 lb roast, 2.5 cups water, and 3Tbs tomato paste.