Southwest Corn Chowder is exactly what you need to warm you up on a cool Spring night… a creamy, hearty soup packed with spicy Southwest flare. This quick and easy one pot wonder is great for a comforting weeknight meal!
Yields 4-6 servings
Oven Beef Stew is a family favorite and a gluten free version of a comfort food classic! This hearty beef stew is cooked almost entirely in the oven resulting in insanely tender beef and effortless home cooking.
Yields 8-10 servings
If you’re a chocolate lover, this is the dessert for you! Rich and intensely chocolatey, this indulgent little dessert gets a spicy Tex- Mex kick from the addition of chili powder and cayenne. Perfect for any special occasion!
These stuffed peppers are pretty enough to entertain with and easy enough for a busy weeknight dinner! Packed with spicy Mexican flare, this delicious dinner will soon become a family favorite! (more…)
Alamo City Moms Blog is happy to partner with Bolner’s Fiesta Brand to share a delicious soup recipe. This is a sponsored post.
Chicken tortilla soup: the ultimate comfort food.
If you are anything like us, the time between Thanksgiving and Christmas feels like a blur. The kiddos are gearing up for winter break, travel plans are being made for the holidays, and hiding unwrapped holiday gifts feels like an Olympic Sport. Between school holiday programs and impending Christmas work parties, weekly meal planning has become a low priority.
Adding new recipes to your tried-and-true staples can be risky business, especially when you have littles. However, chicken tortilla soup is a wonderful classic comfort food for the cooler weather, and this recipe can give you leftovers that are even better the next day! The simple ingredients paired with Bolner’s Fiesta Brand® Seasonings lead way to delicious Mexican flavors, guaranteed to hit the spot after a long day of present-hiding and child-wrangling. Whether you enjoy cooking on the stove, in your old friend the crock pot, or in your new bestie the InstantPot, this hearty chicken tortilla soup recipe has been mom tested and kid approved!
Prep time: 15 minutes
Cook time: 45 minutes (more…)
Gumbo is a dish that everyone should enjoy because it offers a bold and flavorful taste that can be customized to personal preferences, making it a versatile and comforting favorite that brings people together at gatherings and celebrations of cultural traditions. Whether you’re looking to spice up your taste buds or warm your soul, gumbo is the perfect dish to enjoy at parties or as a delicious and satisfying meal. (more…)
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!
In Texas, going fishing down on the coast is a weekend activity that many enjoy year-round. However, deciding what to pack to keep your hunger at bay for a day or two out on the water can be a daunting task. Let’s face it – peanut butter and jelly and ham and cheese roll-ups can only indulge one so far. Over the last 15 years, our Uncle Chris has perfected what we like to call the “fishing sandwich,” and it has since become a staple of our family gatherings down at Port Aransas, whether the beach or the bay is the activity of the day. These sandwiches can feed a hungry group of 10-15 whether you are out on the water or relaxing on the warm sand with an ice-cold beverage.
***MAKES 2 FRENCH BREAD LOAF-SIZED SANDWICHES***
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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!
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.
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!
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 tspBolner’s Fiesta Brand Ground Black Pepper
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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
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. Also makes a great base for authentic Caldo de Polio or Chicken Noodle Soup. Muy Sabroso!
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.
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.
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.
Saute 1/4 onion in butter until clear. Allow to cool. Mix 2 tablespoons Chipotle Hamburger Seasoningwith 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.
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.
