Author - Phillip

Chicken Flavor Concentrate

Recipe for Chicken Flavor Concentrate

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.

Muy Sabroso!

Enchilada Seasoning

Enchiladas

Serves 4-6

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

Ancho Chili Pods

Bolner Family Deluxe Chili Using Fiesta Brand Ancho Chili Pods

Serves 6-8

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
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Fancy Light Chili Powder

Bolner Family Deluxe Chili

Serves 6-8

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!

Quick Chili Mix

San Antonio Style Chili

Serves 6-8

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.

Black Pepper

Pepper Steak

  • 2 6 oz. steaks (your favorite cut)
  • 4 tablespoons butter
  • 1 tablespoon Bolner’s Fiesta Brand® Ground Black Pepper
  • 1 cup thinly sliced mushrooms
  • 3 tablespoons oil
  • 3 tablespoons flour
  • 2 garlic cloves (finely chopped)
  • 1 small onion (finely chopped)
  • 1 cup beef broth
  • 1/4 cup red wine
  • Salt (optional)

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.

Seafood Seasoning

Fried Fish, Shrimp or Oysters

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.

 

Chipotle Hamburger

Blue Cheese Chipotle Burger

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.

Southwest Style Fajita Seasoning

Southwest Style Fajita Tacos

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.

Chorizo Spice Mix - Salt Free

Chorizo Sausage

  • 2 lbs. ground pork or beef
  • 10 tablespoons (2 1/2 oz.) Bolner’s Fiesta Brand® Chorizo Mix
  • 3 oz. vinegar
  • Salt (optional)

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.

Chicken Fettuccini Seasoning

Chicken Fettuccini

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.

Creole Pot Roast Seasoning

Creole Pot Roast

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.

Etouffee Seasoning - Salt Free

Etouffee Seasoning

Melt 1 stick of butter in a large skillet. Add 1 lb. Peeled deveined shrimp (approx. 3 lbs. unpeeled shrimp) OR 1 lb. thawed crawfish tails. Sauté until heated thoroughly; add 1 cup water, 1 package (½ jar)River Road Etouffee Seasoning, ½ cup chopped green onions, and 1 Tbs Lemon juice. Cook covered until mixture thickens slightly and serve over rice or pasta. (Optional ingredient: 1 Tbs Brandy).

Fajita Seasoning

Fajita Tacos Al Carbon

(Charcoal-grilled fajitas & flour tortillas)

Sprinkle fajitas (skirt, flank, thin sirloin, etc.) generously with Fajita Seasoning. Let fajitas stand 30 minutes for flavor development and tenderization (maximum tenderizing occurs when left refrigerated overnight, covered overnight. Sear the fajitas quickly over a hot grill or charcoal fire to seal in the juices, then allow to cook until just done. Slice the meat across the grain. Place on hot flour tortillas. Garnish with guacamole, cheese and picante sauce.

Green Pepper Steak Seasoning

Green Pepper Steak

Combine the contents of this package with ½ cup of water, ½ cup wine, and ½ cup olive oil. Pour over 1 ½-3-lbs. round steak, sliced into ¼ ” strips. Marinate for 3 hours, turning once. Remove meat, pat dry, lightly flour, and brown in 2 tbsp. Oil. Drain cooking oil and marinade. Cover and cook until tender. Serve over fried rice, noodles, or potatoes.

Gumbo Seasoning

Cajun Gumbo

Sauté 1 lb. sliced okra in 1 tbsp. oil until ropiness is gone (about 20 min.) and set aside. In a heavy pot, heat 2 tbsp. oil. Gradually add 2 tbsp. flour, stirring constantly until dark brown. Gradually add ½ cup water, then ½ can tomato paste. Blend well. Add additional 3 ½ cups water, 1 package (½ jar) River Road ® Gumbo Seasoning, ½ tsp. Worcestershire sauce and cooked okra. Bring to a boil. Add gumbo crabs (optional). Cover and simmer for 30 min. Add 1 lb. peeled shrimp, ¼ lb. crab claw meat, and/or 1 dz. Oysters. Simmer for 10 min. Thin with water if too thick. Serve over rice

Jambalaya Seasoning

Cajun Jambalaya

Combine one packet (1/2 jar) of River Road ® Jambalaya Seasoning with 3 cups water or broth and bring to a boil. Add 1 cup raw rice, 3 oz. tomato paste, and/or 1 lb. ham, sausage, shrimp, or chicken. Simmer covered 20 minutes or until rice is tender, stirring once. Also microwaveable.

Meat Loaf Seasoning

Cajun Meat Loaf

Mix 2 lbs. of ground meat and/or pork with 2 eggs, ½ loaf grated dry bread (French bread is best when available), 2-3 tbsp. seasoning and 2 tsp. Salt (optional). Form into loaf and bake 1 hour ant 350′. Mixture can also be formed into meatballs and fried for eating.

New Orleans Chicken Seasoning

New Orleans Style Chicken

Melt 2 sticks butter or margarine. Add 3 Tbsp. Worcestershire sauce, 1 package (½ jar) of River Road ® New Orleans Style Chicken Seasoning, and blend. In a shallow baking dish, arrange 2 lbs. of chicken pieces and pour mixture over evenly. Place in a 350* oven for 2 hours. Serve with rice and French bread.

Black Bean Ole'

Black Bean Ole’

Our Aunt Bev Loves her black beans. She suggests 1 lb. Black Beans, 1-14 oz. can whole tomatoes, 8 Tbls. Bolner’s Fiesta Brand® Black Bean Ole’ Seasoning, 1 1/2 quarts water, and 1 lb. ham chunks or sausage. Rinse beans and cover with water and tomatoes. Cover and bring to a boil. Reduce heat and simmer 2-3 hours or until tender adding hot water when needed. Add 8 tablespoons Bolner’s Fiesta Brand® Black Bean Ole’ Seasoning, ham or sausage if you desire it and simmer another 30 minutes. Garnish with sour cream, pico-de-gallo and Monterey Jack Cheese. Black Bean Ole’ may be prepared ahead and frozen. Serve as an entree or as a side dish with Fajitas, Mexican Rice or puree for chalups, crispy tacos or Mexican style layer dip.