Author - Phillip

Potato Patties

  • 1 lb. potatoes
  • 3 eggs
  • 1-3/4 oz. package Bolner's Fiesta Brand Ground Shrimp
  • 1 tablespoon butter (or to taste)
  • salt & pepper to taste

Boil potatoes until done, rinse and mash, adding butter, salt, and pepper to taste.

Separate egg whites and yolks. Whip egg whites on high for about 2 minutes until soft peaks form, then add yolks and the package of Bolner's Fiesta Ground Shrimp. Mix thoroughly.

Form patties with the mashed potatoes and coat with the egg mixture.  Fry in the 350 F oil until done (about 2-3 minutes), turning patties halfway through.

Seafood Boil

Add 1/2 cup (1/2 jar) River Road ® Seafood Boil to 2 quarts of water in a 4-5 quart pot and bring to a boil. Add 3 lbs of shrimp, crab or crawfish and return to a boil. Cook for 5 minutes, remove from heat and let seafood soak in hot water for 15 minutes to allow for flavor development. Cool seafood and enjoy!

Seafood Pasta

Melt 1/2 stick of butter in a large skillet.  Whisk in 1 package (or 5 Tbs) of Seafood Pasta seasoning and 1.5 cups of milk.  Simmer for 5-7 minutes until sauce thickens.  Add 1 lb of peeled and deveined shrimp and cook until just pink, about 4 minutes.  Serve hot over pasta and garnish with green onions.

Classic Italian Red Sauce

  • 1 tablespoon of oil
  • 1 lb. hamburger meat
  • 2 cloves fresh garlic (chopped)
  • 1 medium onion (chopped)
  • 2 stalks celery (chopped)
  • 1 teaspoon parsley (chopped)
  • 1 1/2 oz. can tomato paste
  • 1 1/2 oz. can whole tomato (chopped)
  • 1/2 teaspoon salt (optional)
  • 3 cups of water
  • 2 teaspoons BOLNER's FIESTA BRAND ZESTY ITALIAN DELIGHT

Brown the meat in the oil. Add the vegetables and brown them until onions start to clear. Add the tomatoes and the water and bring the sauce to a boil. Simmer 30 mins over medium heat. Add the seasonings and simmer 30 more minutes over low heat. Use the sauce in any dish requiring Italian Red Sauce (Spaghetti, Lasagna, Pizza, etc) for a very low calorie sauce. Use only 1 teaspoon of oil for browning the vegetables.

Veggie Sprinkles – Lynwood Farms

Veggie Sprinkles is a delicious blend of seasonings that adds zest to any cooked vegetable. Sprinkle on your favorite steamed, stir-fried, broiled or baked vegetables such as broccoli, green beans, squash, or carrots. For a South Texas treat, brush de-seeded poblano, Anaheim and red bell peppers with olive oil and Bar-B-Que until tender. Season with Veggie Sprinkles after peppers are removed from fire.

Red Beans and Rice Seasoning

1 lb. red beans
1lb. sausage or ham

Put 1 lb. red beans in a 4-5 quart pot. Cover with water and soak for 2 hours. Drain water, add back seven cups of water and one package (½ jar) of River Road ® Red Beans and Rice Seasoning. Add 1 lb. sausage or ham or a combination of both. Bring to a boil, then reduce heat and simmer for 3 hours or until beans are tender. To thicken, mash some of the beans in the gravy. Serve over hot steamed rice. Salt may be added.

Bacon-Wrapped Wild Game

Recipe for large pieces ( Hams, Shoulders, Backstrap, Geese, and Ducks)
  • 2 cups of oil
  • 1 can of beer or 1 cup vinegar
  • 4 teaspoons Bolner's Fiesta Brand® Wild Game Rub
Mix all ingredients together, pour marinade over meat and refrigerate overnight turning once. Place bacon strips on meat and barbecue or bake over moderate heat until done (geese, roasts 3-4 hours, backstrap 45 minutes). For smaller pieces (steaks, doves, quail, etc.), sprinkle Bolner's Fiesta Brand® Wild Game Rub on game at least two hours before cooking ( overnight is best). Barbecue, bake, braise or fry as preferred.

Quick & Easy Spanish Rice

  • 1 Tbs cooking oil
  • 1 cup uncooked rice
  • 1 - 7oz can tomato sauce
  • 1 Tbs Bolner's Fiesta Brand® Spanish Rice Seasoning
  • 2 Cups water
Heat the oil in a pan that has a tight fitting lid. Add the rice and fry it until it starts to turn brown. Stir in tomato sauce, Spanish Rice Seasoning and water and bring to a boil Cover with a tight fitting lid and SIMMER on low heat for 15-20 minutes until the water is absorbed. Do not overcook. Fluff and serve. Makes 6-8 servings.

Garlic Salad Dressing

For the perfect salad dressing, combine 2 tablespoons Bolner's Fiesta Brand® Garlic Salad Dressing mix with 1-1/4 cup mayonnaise, 3 teaspoons wine vinegar and 1/3 cup water. Bolner's Fiesta Brand® Garlic Salad Dressing makes an excellent dip! Also try it on raw or steamed vegetables, especially artichokes. Flavor hint: Sprinkle dry mix on chicken before baking. This Jar Makes 12 Cups of Dressing

Hamburger Deluxe

Add 1 teaspoon Bolner's Fiesta Brand® Hamburger Deluxe to one pound of meat 30 minutes prior to cooking or refrigerate up to 24 hours for maximum flavor development. Form into 4 oz. patties. Cook quickly over hot charcoal fire or pan fry until done (internal temperature 170 degrees F). Place in a bun and garnish with your favorite toppings. Enjoy! Flavor Hint: for a tangy treat add one egg and one teaspoon Worcestershire to one pound of meat along with Bolner's Fiesta Brand® Hamburger Deluxe.

Fajita Tacos Al Carbon (Chicken)

  1. 1. Sprinkle boneless chicken breast generously with Seasoning.
  2. 2.Let fajitas stand 30 minutes for flavor development.
  3. 3.Sear the fajitas quickly over a hot grill or charcoal fire to seal in the juices, then allow to cook until just done.
  4. 4.Slice the meat across the grain. Place on hot flour tortillas. Garnish with guacamole cheese and picante sauce.

Fajita Tacos Al Carbon (Chicken)

1. Sprinkle boneless chicken breast generously with Seasoning. 2. Let fajitas stand 30 minutes for flavor development. 3. Sear the fajitas quickly over a hot grill or 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 cheese and picante sauce.

Jerky Seasoning

Cut beef or game meat into strips and season heavily with Bolner's Fiesta Brand®Jerky Seasoning. Rub seasoning into meat. For indoor jerky, hang seasoned meat strips in oven and dry overnight at 175 degrees. For smoke flavor, barbecue briefly before hanging in oven or dry over low fire on a barbecue pit or in a smokehouse. Jerky can also be dried in the sun or in a food dehydrator. Always use good food handling practices.

Fajita Tacos Al Carbon (Charcoal-grilled fajitas & flour tortillas)

1. Sprinkle fajitas (skirt, flank, thin sirloin, etc.) generously with Fajita Seasoning.

2. Let fajitas stand 30 minutes for flavor development and tenderization (maximum tenderizing occurs when left refrigerated overnight, covered overnight.

3. Sear the fajitas quickly over a hot grill or 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, cheese and picante sauce.

Tuna Salad

Mix 3 Tbs River Road ® Tuna Fish Seasoning with 1/3 cup of mayonnaise and a 12oz can of tuna fish. Mix well, cover and refrigerate for 2 hours. Also delicious for chicken salad.

Breakfast Sausage

Thoroughly mix 2 tablespoons Bolner’s Fiesta Brand® Pan Sausage Seasoning with 1 lb. ground turkey, pork, beef or game. Form patties and fry. Use as a main or side dish, or fry, crumble and scramble with eggs. Sausage freezes well. Sausage makes delicious barbecue. Always use good food handling practices when preparing sausage. The contents of this jar seasons 8.5 lbs of meat.

Venison Sausage

  • 12 oz. jar seasons 25 lbs. Venison or Pork Trimmings
  • 24 oz. jar seasons 50 lbs. Venison or Pork Trimmings
  • 1 jar FIESTA VENISON SAUSAGE SEASONING (casing for links optional)

    Mix the meat and the seasoning together. Add the small package of cure (pink) if the sausage is to be smoked. Grind the sausage and stuff into links if desired. Sausage may be bulk packed and fresh frozen, stuffed into links and fresh frozen, stuffed into links, smoked, and frozen or stuffed into links and smoked and dried. Sausage may be enjoyed fried, broiled, barbecued or dried.

Texas Style Steak

  • 1. Sprinkle steak generously with Bolner's Fiesta Brand® Texas Style Steak Seasoning.
  • 2. Let steaks stand for 1 hour for flavor development and tenderization (maximum tenderization occurs when left refrigerated overnight).
  • 3. Sear the steaks quickly over a hot charcoal fire or on a griddle or fry-pan. Do not over-cook meat.
  • 4. Enjoy steaks with all of the trimmings.

Cajun Red Fish & Meat

1.) Brush both sides of a fish our meat fillet with melted butter. 2.) Sprinkle both sides of the fillet with a generous amount of seasoning. 3.) Heat a heavy skillet (cast iron works best) until extremely hot (at least ten minutes on high heat). Place a fillet in the pan and spoon on 1 teaspoon belted butter. Cook meat for 2 minutes. Turn over, spoon on 1 more teaspoon melted butter and cook two more minutes. This is a very smoky cooking process). 4.) Enjoy! Try Bolner's Fiesta SOUTHERN DELIGHT CAJUN RED FISH & MEAT SEASONING on all steak and seafood prepared in this manner.

Crab, Shrimp, & Crawfish Boil

Add ½ cup of Bolner's Fiesta Brand ® Crab, Shrimp & Crawfish Boil Seasoning to 2 quarts of water and bring it to a boil. Add 3 pounds of Crab, Shrimp, Crawfish, Lobster or other seafood. After water returns to a boil allow to cook for approximately 2-5 minutes. When shrimp are bright pink and completely curled or the crabs, crawfish and lobster are a bright red color, remove from heat and let seafood soak for 15 minutes to enhance flavor. Drain water, allow to cool slightly and enjoy!