Steamed Artichokes

Artichokes are one of those vegetables that are often forgotten about, but are oh-so-delicious! Growing up, it was always a treat to find out an artichoke was steaming – they are definitely a Bolner family favorite. This particular recipe was shared with me by a cousin of mine, and has quickly become popular in my own household. With a little extra pizazz, this recipe will leave you wishing you had bought more than one!

Serves 2-3
Time: 50 minutes


Artichoke (one serves 2-3 people)
2 cups water or chicken broth
2 teaspoons Bolner’s Fiesta Brand ® Lemon Pepper
2 teaspoons Bolner’s Fiesta Brand ® Garlic Powder
melted butter for dipping

Cut the stem and top off of the artichoke. I also like to trim the lower leaves so they aren’t as sharp. Fill a steam pot (a regular pot will work, too) with the water or chicken stock. Season the water with the Lemon Pepper, and Garlic Powder. Place the artichoke in the steam basket, stem side up.


Cover, bring the water to a boil, reduce to a simmer and steam for about 45 minutes. Keep an eye on your pot, and add water as necessary. There’s almost nothing worse than thinking your artichoke is finished, only to find it (and your pot) burned!

You know they are done when you can easily pick the leaves off. I like to check an inside leaf, as the outside ones tend to not be as tender.


Although artichokes are delicious as is, I like to think of them as a carrier of butter, because who doesn’t like butter? Serve with a ramekin of melted butter for dipping. For an added treat, spice up your dipping butter with some Fajita Seasoning, Garlic Pepper, or serve with your favorite salad dressing! If you’re feeling creative, try a homemade dipping sauce of mayonnaise seasoned with garlic, Worcestershire, lemon, crushed red pepper and black pepper.

Enjoy, and keep it spicy, ya’ll!

Springtime Shrimp Boil

Tis the season for shrimp and crawfish boils! With a unique blend of savory and hot spices and herbs, our Crab, Shrimp & Crawfish Boil Seasoning will leave you and your friends licking your fingers and wanting more. Perfect for a Friday night Lenten dish or a spring break neighborhood block party, this is a really fun meal that’s simple and is easy to prepare.

Serves: 5

10 cups water
2 pounds of fresh, EZ peel shrimp
4 Tbs Bolner’s Fiesta Brand® Crab, Shrimp & Crawfish Boil (or more for increased heat)
4 red potatoes, diced into large pieces
1 onion, cut into large pieces
1 bulb garlic, peeled (about 10 cloves)
Any other vegetable you want to add (corn, artichokes, citrus fruits)

In a large pot, bring the water to a boil. Add your potatoes, garlic, onion, other vegetables and seasoning, and cook until the potatoes are soft – about 12 minutes. Lastly, throw in your shrimp and cook until just pink, about 2 minutes. Be careful not to overcook, or the shrimp will become chewy and tough to eat.

Strain, serve, and get peeling!


Keep it spicy, Ya’ll!

Crunchy Tacos

Crunchy tacos are one of my go-to dishes since they are so simple and delicious. Whether you are cooking for two or ten, Bolner’s Fiesta Brand® Taco Seasoning can help you create a straighforward meal that everyone will enjoy!

crunchy tacos

Ingredients (Makes 6 crunchy tacos)
6 taco shells
1 Tablespoon Bolner’s Fiesta Brand® Taco Seasoning (more to taste)
1 lb ground beef
½ cup water
2 avocadoes
Bolner’s Fiesta Brand® Fajita Seasoning
Chopped onion, tomato, lettuce and shredded cheese for garnish

Begin by browning your meat over medium heat.  Stir in the water and Taco Seasoning once your beef has cooked through.  Simmer until done (15-20 minutes).

crunchy tacos-2

You may ask yourself, “why add water if it’s just going to evaporate off”? This is a little known trick to add more flavor into your meat. By adding water with the seasoning, the protein is able to cook longer to absorb the spice without drying out.

Once your ground beef is done, spoon into your taco shells and top with your favorite toppings. Viola! Dinner has never been easier!

crunchy tacos

Serve with guacamole seasoned to taste with Bolner’s Fiesta Brand® Fajita Seasoning for a real treat!

crunchy tacos

Eat up, and keep it spicy, Yall!

Homemade Vanilla Extract

If you do any type of baking, there is a 99.7% chance that you have used vanilla extract! Whereas there are some pretty tasty imitation extracts out there in the marketplace, there is almost nothing better than real, pure vanilla.

Making your own vanilla extract is not only fun for both adults and children alike, but also creates a great topic of conversation for your friends and family that come to visit. Although the waiting process may be long, you will not be disappointed with the end result!

homemade vanilla extract

1 bottle (750mL) Vodka (40% alc/vol) – any vodka will do
8-10 vanilla beans

Start by spending a few minutes smelling those sweet, aromatic vanilla beans! Once you are done indulging, slice each bean lengthwise using a sharp knife. Be careful to only cut through one side of the bean to make the seed scraping easier. Once the bean is sliced open, scrape the seeds out using the tip of your knife and start a little pile. If there are some left inside, it’s not a big deal. Do this for all of the beans that you have. While scraping the seeds isn’t a requirement for making delicious vanilla extract, it does help maximize the extraction process. Scraping also helps make tiny cuts in the bean, increasing the surface area for the vodka to do its magic.

vanilla beans

Once you are done, grab your bottle of vodka and pour out about 1 ounce. This allows space for the beans without overflowing, and leaves a little extra room for shaking the bottle. Drop the vanilla beans and seeds into the vodka, cap it, and give it a nice shake. I also like to write the date somewhere on the bottle so I know exactly how long my vanilla has been extracting.
vodka bottle

Set your bottle aside in a safe place (a cabinet or the counter will do) to allow the alcohol to extract the vanilla flavor. Shake your bottle once a week or so to help disperse the seeds and agitate the beans. In 8-10 months, your vanilla should be ready to use! Depending on how strong you like your vanilla, you can use it sooner than 8 months, or let is sit much longer.

Your stash will likely last you over a year, and will only get better over time. For ease of use, many hobby type stores sell glass apothecary bottles for your vanilla storage.

vanilla flavor

I like to put a bean or two in the smaller jars just to help the flavor develop even more. You can also use the spent beans for flavoring custards and pudding.

When your first batch is ready to use, start a fresh recipe and you’ll never have to buy vanilla extract at the store again!

The fun in making vanilla extract is in the experimentation. Everyone makes their vanilla extract differently. Play with the number of beans you use, dice the beans into small pieces for extraction, or use different brands (or types!) of alcohol to create your perfect extract. Regardless, making vanilla extract is nothing but rewarding in the end!

Homemade vanilla extract makes a unique gift for those bakers or hard to shop for people in your life. Attach a bag of Bolner’s Fiesta Brand® Vanilla Beans for a gift that can’t be beat!

Happy baking, and keep it spicy, y’all!

Lemon & Herb Baked Salmon

Salmon is one of my favorite fish to eat, and there are so many delicious recipes out there for it. Not only does it taste delicious, but you also get all of those Omega-3 Fatty Acids that are so good for your health!

Our Bolner’s Fiesta Brand® Lemon & Herb seasoning has a wide range of uses due to its complex flavor profile of spices melded with natural lemon extracts.  It’s typically my go-to when I grill vegetables, but it’s also a hit when used on fish. Place your favorite vegetable (in my case, skillet potatoes), alongside this simple dish to give you a tasty meal that the whole family will enjoy!

Serves 2

lemon herb baked salmon

2 salmon filets
1 Tablespoon fresh lemon juice
2 Tablespoons butter
2  Teaspoons Bolner’s Fiesta Brand® Lemon & Herb Seasoning

3 medium new potatoes, diced
2 Tablespoons of butter
1 Tablespoon oil
1 Tablespoon of Bolner’s Fiesta Brand® Garlic Pepper (or to taste)

Preheat your oven to 350°F.

Let’s start with the potatoes since they take longer to cook:

In a skillet, combine 1 Tablespoon of oil and 1 Tablespoon of butter over medium heat.  I love my cast iron skillet for these, but any pan will do. Once the butter has melted, add the potatoes, stir and cover.  Occasionally check on them and give them a shake to ensure that the potato dices are browned as evenly as possible.  After about 8 minutes, stir in the other Tablespoon of butter and 1 Tablespoon of Garlic Pepper. Cover, and continue to cook until softened and browned.

Meanwhile, start on your salmon.

salmon ingredients

Combine on low heat the butter and lemon juice in a small skillet for the salmon.  When the butter is melted, add the Lemon & Herb Seasoning and stir together for about 1 minute.  The low heat will help release the oils from the spices in the seasoning and give you a bolder flavor.

Rinse and pat dry your salmon filets, and place them on a piece of foil large enough to enclose them for baking.  Using a basting brush or spoon, brush the lemon butter mixture over your filets until they are generously coated.

salmon rinse

Secure the ends of the foil and place them in the center of the oven.  Bake for 15-20 minutes (depending on the thickness of your fish).  When done, carefully unwrap your filets.  The fish should flake easily and all of the translucence should be gone.

By now, your potatoes should be ready.

potatoesDinner is served! Stay Spicy, ya’ll

dinner plate

Beef Stew

The cooler weather is here, and Christmas is right around the corner! With the kids out of school and friends and family visiting, this beef stew recipe is an easy meal to throw together early in the day and provides tasty leftovers for days! Let your stove do the cooking as your house fills with a welcoming aroma that is sure to suit any appetite! This dish keeps well in the refrigerator for easy reheating if you want to prepare it a day in advance. If you ask me, “day after” beef stew can’t be beat!

Serves 4-5

beef stew


  • 1 package Boneless Beef Short ribs or 1.5 lb Stew Meat
  • 3 Tablespoons Oil
  • ½ Medium Onion, Chopped
  • 4 Cloves Fresh garlic, Chopped
  • 2 Cups Water (plus more if needed)
  • 1 cans Beef Broth
  • 1 can or bottle of your favorite beer
  • 2 Tablespoons Tomato Paste
  • 1 Tablespoon Worcestershire Sauce
  • 1 Teaspoon Salt (or to taste)
  • ½ Tsp Bolner’s Fiesta Brand® Paprika
  • Bolner’s Fiesta Brand® Uncle Chris’ Gourmet Steak Seasoning (to taste)
  • 5 Whole carrots, peeled and sliced
  • 5 small New Potatoes, washed and quartered
  • Any other Vegetable you want to add


At least 30 minutes prior to cooking, season your protein of choice liberally with Bolner’s Fiesta Brand® Uncle Chris’ Gourmet Steak Seasoning. For maximum flavor development and tenderization, season up to 24 hours in advance.


Heat 2 Tablespoons of oil into a thick bottomed pot.  Cast iron cookware is my go to for this type of dish.  Brown your short ribs or stew meat for about 2 minutes per side.  Basically, cook each side just enough to have a light crust all the way around.  Remove the meat and set aside.  Don’t worry – your beef will finish cooking later!

In the same pot, add 1 more Tablespoon of Oil, sauté the onions for about 2 minutes, then add the garlic. After about a minute, stir in 2 cups of water. While this simmers, slice your short ribs into 1″ cubes. If you are using stew meat, you won’t need to cut it up any smaller.

beef cooking

Add your cubed protein back into the pot, along with that can or bottle of your favorite beer (yes, you read that right – beer!)

shiner bock

Let this simmer for a few minutes, stir in the beef broth, tomato paste, Worcestershire sauce, Salt and Paprika. Stir all of this deliciousness together, cover, and summer on low for about 1.5 hours, until the meat becomes tender.

About 30 minutes before you want to eat, throw in the carrots, potatoes, and any other vegetable that you want!  I added some mushrooms for some added flavor, and they ended up being my favorite part of the whole dish.

carrots potatoesServe with a warm loaf of French bread!

**Crock Pot version**
Place all of these ingredients in a crock pot, and cook on Medium heat for 4-6 hours, until the meat is tender. Add water or beef broth if necessary.

*You can brown your meat beforehand if you want to bring out the stronger flavors of the beef! *
cooked beef

Family-Favorite Thanksgiving Meat Dressing

Thanksgiving is one of the Bolner family’s favorite times of year! With juicy turkey, sweet potato casserole and scrumptious pumpkin pies (recipe here), who wouldn’t like this holiday? One of the family’s oldest traditions is making Grandma Bolner’s home made meat dressing! “Meat dressing”, you ask? What happened to cornbread stuffing? Well, we have that too, but nothing compares to this delicious, unique Thanksgiving treat! Easy to make, bring this tasty dish to your holiday party – you (and everyone else) will be giving thanks that you did!


  • 2 sticks of butter
  • 4 lbs. lean, ground beef
  • 10 eggs, cracked and beaten
  • ¾ loaf French bread, torn into ½ chunks
  • ½ stalk celery, chopped fine
  • 1 medium onion, chopped fine
  • 1 Tbs Bolner’s Fiesta Brand® Garlic Powder (or fresh garlic) – add more to taste
  • 1-14 oz. can chicken broth or 2 tsp. Bolner’s Fiesta Brand® Chicken Flavor concentrate
  • 1 Tbs Bolner’s Fiesta Brand® Garlic Pepper – Add more to taste
  • Dry Bread crumbs as needed

Serves 12-15 people


In a 5.5 quart (or larger) pot, cook together the ground beef and butter until pink is almost gone, stirring occasionally.
minced meat

While the meat is cooking, chop up the onion and celery.  Chopping Onions used to be one of my least favorite things to do – I could never get even pieces like all of the other Bolner’s could do.  In the last year, I came across the most amazing trick that has yet to fail me!

Cut off the top of the onion (end without the roots).  Stand the onion on the flat side that you just cut off, and slice it down the middle, cutting the roots in half.  Peel off the outer layer of skin.
Slice the onion length wise, leaving about ½ inch attached on the root side of the onion.

Once you’ve sliced the onion all the way across, lengthwise, cut the onion across the width (perpendicular to your previous cuts).  This creates perfect dices of onions every time!

chopped onionStir in the chopped onion and celery.  If you used fresh garlic, add this in too!  If not, add 2 tsp Garlic Powder (or to taste).  Stir, and let simmer for about 5 minutes.

mix onionMeanwhile, add enough water to the bread to moisten it, and set aside.

Now comes the tricky part!  Adding the eggs directly to the pot may cause them to cook too quickly and become scrambled eggs in your meat.  While this is will still taste delicious, it may not look too appealing!  Instead, the eggs should be tempered (heated slowly) before adding them to the pot.  There are a few ways to do this.  I decided to add a few spoons full of hot beef and some of the juice to my bowl of eggs, stirring continually.  (At this point, I removed some of the excess liquid from the pot, but this isn’t necessary!)  I then added the egg/beef mixture SLOWLY back into the pot, stirring the whole time.  It worked like a charm, and there were no scrambled eggs!  Although it doesn’t look too appealing, trust me, it’ll be delicious!

You can also add the eggs slowly to the pot, stirring continuously.

Add the wet bread (squeeze out excess water), 1 Tbs Garlic Pepper, 2 tsp Chicken Flavor Concentrate and 2 cups of water.  You can also replace the Chicken flavor and water for two 8 oz cans of Chicken Stock.  Stir together.

Simmer for about 10 minutes. If the dressing is still a little too wet for your liking, add some dry bread crumbs (like Panko) to help firm it up.  At this point, it’s best to do a taste test to check for seasonings.  Add more to your liking.  Pour your dressing into an oven safe dish and bake on 350°F for about 15 minutes, or until bubbly.  You can also broil it for a few minutes to crisp up the top for a delightful crunch!

thanksgiving meat dressingVoilá! Now you have a tasty dish to add to your Thanksgiving feast!  This dressing stores in the refrigerator or freezer, and makes excellent left over sandwiches.

From the Bolner Family, we all hope that you have a wonderful Thanksgiving!

Bone-licking Delicious Baked Baby Back Pork Ribs

The kids are out of school and summer is here! What better way to kick off the summer than cooking some delicious pork ribs? Cooking ribs may sound daunting to many – preparing the charcoal grill, checking the temperature constantly, and making sure the meat doesn’t burn for hours on end. Also, don’t let the rain put a halt to your grilling plans! Even though Texas weather changes from one minute to the next, you can still achieve delicious results by following our simple recipe. All you need are some ribs, seasoning, and an oven with a trusty timer!

Salt, garlic and mouth-watering spices combined with a hint of sugar and a pinch of tenderizer make for the perfect Rib Rub, brought to you from the heart of the Bolner’s kitchen.

baby back pork ribs

1 rack Pork Baby Back Ribs (serves 3-4 people)
Bolner’s Fiesta Brand Rib Rub

Prior to preheating, move the rack to the center of the oven. Then, preheat your oven to 300°F. Lay out your tin foil – long and wide enough to wrap up the ribs once they are seasoned and prepared. Place your baby backs on the tin foil.

Trim the excess fat off the ribs. Although we remove most of the fat, we like to leave some of it on for more juice and flavor!

Before we get too far into cooking these fall-off-the-bone ribs, it’s always beneficial to the flavor and tenderization of the meat if it has time to sit with the seasonings on it. If you have time, let the seasoned ribs sit in the refrigerator for at least 30 minutes to help develop the flavors of the seasoning. For maximum flavor development and tenderization, season and refrigerate overnight. If you simply can’t wait that long, seasoning and cooking them right away still makes for a delicious meal! Now, onto the good stuff…

Turn the ribs upside down so the bottom is facing up. If you notice, there is a thin membrane that runs along the length of the ribs. While it’s perfectly fine to leave this membrane there, we have found a trick to make the ribs even more tender! With a sharp knife, carefully slice through the membrane in the center of the rack. Using a little ‘elbow grease’, peel the membrane away from the meat along the entire slab. This may take a little bit of effort, but trust us, it’ll be worth it!

Liberally sprinkle the Rib Rub onto both sides of your ribs, and rub the seasonings into the meat. This may be a fun step to let the kiddos get involved – just make sure they wash their hands well afterwards! Once both sides have been seasoned, wrap up the slab in the tin foil. Place the ribs on a rimmed baking sheet so that any juices that leak out will be contained.
both sides rib


Once your oven is preheated, place the ribs on the center rack and set the timer for 2.5 hours. You now have time to do the laundry, shampoo the dogs, cut the yard, play with the kids, clean the house or simply take a nap while your oven prepares your dinner for you! If you choose the nap route, just make sure you hear the timer ring. However, if the ribs stay in the oven a little longer, it’s no big deal – it’ll just make them more tender and delicious! If you aren’t quite ready to eat yet, turn the oven down to about 175°F and let the ribs sit until everyone is ready to chow down.

smoke flavor

For a smokier flavor, bake the ribs for about 2 hours, and then transfer them to a medium heat charcoal grill for about 30 minutes. We tried to transfer our ribs to the grill after about 3 hours in the oven, and they fell apart while picking them up with tongs. As a result, our ribs were purely oven baked, and came out wonderfully!

Now gather up the family this summer and serve your ribs with some seasoned green beans, mashed potatoes, or another favorite side dish! While we think these dry-rubbed ribs are perfect the way they are, adding some BBQ sauce can help add additional flavor and yummy-ness!

cooked rib

MMmmmmmm…..Keep it Spicy, Yall!

Bring the Taste of Louisiana Home with Red Beans and Rice

Red Beans and Rice is one of many people’s favorite dishes that can be found almost anywhere in Louisiana. You may be thinking – “wait, I’m not in Louisiana and I’m not planning a visit any time soon”! Well, you are in luck. With an iconic blend of onions, bell peppers, celery, garlic and Creole spices, our River Road® Brand of seasonings will bring the flavors of Louisiana-style cuisine right into your own kitchen!

red beans

Perhaps the most emblematic dish of Louisiana Creole cuisine is red beans and rice. Traditionally served on Mondays and made with red beans, vegetables and the pork bones leftover from Sunday night’s dinner, red beans and rice has become a symbol of New Orleans cuisine. Though simple to prepare, red beans and rice is such an iconic dish that you can find it on dinner tables at home as well as in neighborhood restaurants. In some cases, you may find it dressed up with a side order of smoked sausage or a juicy pork chop!

pork chop

This recipe serves 5-6 people.

1 lb Red Beans
1 lb Sausage or Pork
6 Tbs River Road® Red Beans and Rice Seasoning
1 Bay Leaf (Optional)


Place 1 lb of red beans in a 4-5 qt pot and cover with about an inch of water. Soak the beans for about 2 hours until they are nice and shriveled! Drain this water and add 7 cups of fresh water to the pot. Cut your sausage or pork up to the desired size and add this to the pot. Then add 6 Tablespoons of the Red Beans and Rice Seasoning (about ½ the jar). If you want to be really authentic, throw in a bay leaf or two as well! Cover, bring the pot to a boil, and then reduce the heat to a simmer for 2-3 hours, stirring occasionally. The beans should start to get tender after about 2 hours, so continue cooking to your likeness!
Our Red Beans and Rice seasoning doesn’t contain any salt. I’d recommend tasting the dish before serving, and season to taste with salt! If you like more of a spicy kick, add 1-2 more tablespoons of seasoning.

red beans

Prepare a side of rice according to the package directions. If cooking rice seems daunting, no worries! The trick is to cover the rice and not touch the pot until the timer rings saying that it is ready! Keeping the pot covered, remove it from heat and let it sit for about 5 minutes. Uncover the rice and fluff it before serving.

red beans rice

red beans

Serve your red beans with a side of rice, and a loaf of fresh, hot French bread!

Carne Guisada! With only four basic ingredients.

Are you looking for something to do on these cold, rainy (or snowy) weekends? How about making some delicious Carne Guisada! With only four basic ingredients, this is one of the easiest recipes you can find. Our Carne Guisada Seasoning has the perfect blends of Garlic, Onion and your favorite flavorful spices that is guaranteed to impress your friends and family.

Recipe serves 4-6 people.

carne guisada


If you have some of our Fajita Seasoning in your cabinet of Spices, sprinkle some of that on your meat to add a bit more flavor and tenderization! If you don’t have any, no worries – your meal will still turn out great!

Heat 2 Tablespoons of oil in a large, thick-bottomed pot. Brown the meat in the hot oil. Once the meat has been browned, add 2 cups of water and simmer the stew, covered on low heat, until the meat is tender. Be patient – this part can take around an hour (or more)! Keep an eye on your pot, stirring occasionally, and add water if necessary.

browning the meat

Mix 5 Tablespoons of the Carne Guisada Seasoning with ¾ cups of water in a small bowl until it is all blended. Whisk this into your stew. After about 15 minutes, your stew gravy should start to thicken up a bit. At this point, your meal is complete! Serve either in a bowl with a side of tortillas, or create a delicious Carne Guisada Taco!


A note from the cook: I left my stew simmering for another hour (stirring occasionally) after adding the Carne Guisada mix, further enhancing the flavors and tenderizing the meat!

enjoy the taco


Easy and Delicious Enchiladas From Your Own Kitchen

Here in San Antonio, Enchiladas seem to be a staple food for most people! Rather than going from restaurant to restaurant looking for the perfect enchiladas, why not make them in your own home? The Bolner Family enchilada recipe using our Enchilada Seasoning has stood the test of time as the favorite for many of our picky friends and family!

Now that the cooler weather has arrived (finally!) these enchiladas make for an easy meal to create by yourself, or as a fun activity for the entire family! Fill your homes with the aromas of South Texas using only a few staple ingredients, and create a delicious meal that can serve 6-8 people.

The best part about these Enchiladas is that they can be made in advance to be frozen or refrigerated, or you throw them in the oven or microwave to be eaten immediately. Once cooked, these enchiladas also keep in the freezer or refrigerator for a quick meal the next day.

If you want more of a challenge, these enchiladas can also be made with dried chili pods. Find the recipe Here

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 Seasoningand cook, stirring constantly, until the color begins to darken (1-2 minutes).


Add the water, bring the sauce to a boil, and then lower the heat to a simmer until the saucethickens (about 5 minutes). Remove from heat.
cooked sauce
Heat the ½ cup oil in a small frying pan over medium heat. Usingtongs, dip a tortilla in the hot oil for about 15 seconds to soften it. Let the tortilla drain before putting it back down to fill.

tongs and tortillaSpread about 1 Tbs of sauce on the tortilla. Fill the tortilla with grated cheese, Chicken, or your choice of stuffing. Be sure to not over fill it so you can still roll the enchilada!

flat filled enchilada
Place a thin layer of the enchilada sauce on the bottom of a microwave or oven safe dish.
Bring the two sides of the tortilla together to form the enchilada. Carefully turn the enchilada over so that the two loose sides are face down, and place it in your prepared dish. Continue this until you have made all of your enchiladas!
naked enchiladasYou should now have about 1 cup or so of the Enchilada sauce left over. Use this to pour over your rolled enchiladas as the gravy. Garnish with more grated cheese and minced onion (optional).

dressed enchiladasCover and place in the refrigerator for later, or heat immediately in an oven or in a microwave until the cheese is melted.

cooked enchiladasServe with your choice of sides, and enjoy this tasty, south Texas treat!

Chili Made From Scratch Using Ancho Chili Pods

Christmas time is approaching, and what does that mean? Cold weather! What better way to settle into winter than a delicious, homemade batch of Chili using real chili pods?

While many folks are unfamiliar with what to do with whole Chili Pods, a little practice can result in some delicious, new flavors in your already established recipe book! But first thing’s first. What are the difference between all of the pods?

The mildest of pods is the Ancho, and it looks like a large prune. This is a favorite to use in many dishes, as it can give off a hint of spice while maintaining the bold flavors of the dish. The Ancho can also have a slightly sweet hot flavor the other pods if the pulp is scraped off the skin, and only the pulp is used. Although the Ancho is usually mild, don’t be easily fooled! As with all Chili peppers, the Ancho can also give off quite a kick, so use them sparingly and add heat at the end if necessary with a dash of cayenne pepper or crushed red pepper.

A few other, less popular Chili Pods on the mild end are the Cascavel and New Mexico Pods. Both of these are longer, reddish chili pods that can also add to the complex flavors of a dish when used with Ancho pods. Although similar in Heat level, the Cascavel or New Mexico Pods won’t give you the rich sweetness that an Ancho may give.

If you’re looking to add some real heat to your dish, the Arbol pod is the way to go! Arbol peppers are upwards of 30,000 Scoville Units, similar to that of Cayenne Pepper. Add one or two of these to your dishes to infuse the flavors and heat of the Arbol pod, but be careful to not eat them directly when your dish is done cooking!

So, back to making Chili. Impress your friends by following this easy recipe to make mouthwatering, from scratch chili using your favorite combination of Chili Pods. Serves 6-8 People.


5 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)
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


Remove the stems and seeds from the chilies.


Place in small pot and cover with cold water. Bring to a boil and simmer for 10 minutes. Let cool for 30 minutes. Reserve the liquid. Grind the chilies in a blender or food processor and set aside. For a sweeter flavor, scrape the meat of the chili and discard the skin prior to blending.

Either by hand or in a food processor, chop up the Garlic and Onions together. A trick for peeling garlic is to cut the end off and carefully smash the clove with the bottom of a flat water cup. The skin should peel right off once the clove is split!

Slowly brown the meat, Garlic, Onions and Comino in 1 Tb oil.


Add the tomato sauce, chicken broth, the rest of the seasonings, the reserved chili pulp and the reserved chili gravy. SIMMER one hour.

Heat the 4 Tb oil in a sauce pan over medium low heat. Fry the flour until it is a medium brown color. Add 1 Tbs of the Chili gravy if the flour mixture seems too dry. Be careful not to burn the flour. Add this roux to the chili to thicken. SIMMER over low heat for at least 1 hour. Add water or chicken broth to desired consistency. Taste for Salt, and add more to your liking.

Serve in bowls with hot tortillas or corn bread. Chili is always better the next day! For added heat, use a combination of New Mexico or Cascavel pods with the Ancho Chili Pods.


Thanksgiving Day Pumpkin Pie

It’s time for Holiday baking! When we think of Thanksgiving, we think of all things pumpkin. What better way to celebrate Thanksgiving than a homemade pumpkin pie? We have finally decided to share our family secret recipe with you!

This simple recipe will no doubt create a mouthwatering pie that you just can’t find in the grocery store. The blended flavors of Bolner’s Fiesta Brand® Fresh Ground Cinnamon, Nutmeg, Cloves and Allspice will create not only a tasty dessert, but also fill your home with the wonderful aromas of Thanksgiving!


  • 1 deep Dish Pie Crust
  • 3 eggs
  • 1 cup sugar
  • 1/4 tsp salt
  • 1 can solid packed pumpkin
  • 1 can condensed, evaporated milk
  • 1/2 tsp Bolner’s Fiesta Brand® Allspice
  • 1/4 tsp Bolner’s Fiesta Brand® Ground Cloves
  • 1 tsp Bolner’s Fiesta Brand® Ground Cinnamon
  • 1/2 tsp Bolner’s Fiesta Brand® Ground Nutmeg

Preheat Oven to 450° F

In a mixer, beat the eggs lightly, add the sugar, and mix well. Add all the other ingredients and blend thoroughly. Pour into unbaked pie shell*. Bake for 12 minutes.

Reduce heat to 350° F and continue baking until custard is set, about 35minutes. Carefully remove the pie from the oven and let it stand at least 1 hour before serving. This will help the custard finish setting.

Serve warm or cold with Whipped Cream!

*To help your crust from not turning too dark, cover the crust with either a hoop of tin foil or a Pie crust savor. Remove the foil or Crust saver for the last 5 minutes of baking to darken the crust up if you would prefer.