Sprinkle any thin steak generously with Fiesta Brand® Tijuana Ole’. Let stand 30 minutes prior to cooking or refrigerate up to 24 hours for maximum flavor development and tenderization. Sear Steak Al Carbon quickly over a hot charcoal fire to seal in juices, then cook until done ( internal temperature of 170 degrees F). Slice meat and place on hot tortillas. Garnish with guacamole and salsa picante.
- 6 cups masa flour
- 5 cups water, broth or stock
- 1 packet BOLNER’S FIESTA BRAND TAMALE MASA SEASONING
- 1 lb. lard, melted
By hand or in a heavy mixer, blend masa, liquid and spices. Continue mixing while adding melted lard. If using prepared, wet masa, start with four pounds and simply blend in the spices and lard.
Please read entire recipe before starting
In addition to this kit, you will need to purchase:
- 4 pounds of coarse ground pork, chicken, or beef
- 1 pound of lard
- 6 cups masa flour (about 2 pounds)
Place corn shucks in warm water to soak and soften while preparing other ingredients.
- 4lb coarse ground pork
- meat spice packet
Brown pork and then add spice mix and enough water to cover. Cook until very tender, about 1 hour. Drain broth and save as part of liquid for masa.
- 6 cups Masa flour
- 5 cups water, broth or stock
- masa spice packet
- 1# lard, melted
By hand or in a heavy mixer, blend the masa, liquid and spices well. Continue mixing while adding the melted lard. Be sure all is well mixed. If you want to use prepared wet masa, start with four pounds, and only add the spices and lard.
Stack in large pot with spacer such as aluminum foil, steamer screen or inverted bowl and a few additional shucks to raise tamales off bottom. Add three cups water to pot and steam slowly for 1 hour until ready. Add additional water for steaming if needed. Let cool slightly before eating.
This recipe makes about 5 dozen.
- 1 tablespoon of oil
- 1 lb. ground beef
- 1 tablespoon Bolner’s Fiesta Brand® Taco Seasoning
- 1/2 cup water
- 12 taco shells
- Chopped onions, tomato, lettuce and picante sauce for garnish.
Heat the oil in a skillet and brown the meat. Add the water and the seasoning and simmer the meat on low heat until done( 20-30 minutes). Fill the taco shells with meat and garnish. Enjoy!
- 1 lb. dry pinto beans
- 4 oz. ham hock or salt pork
- 3 tablespoons Bolner’s Fiesta Brand® Pinto Bean Seasoning
- Water to cover beans
Pick through and rinse one pound of beans. Put beans in a pot, cover with water and soak in refrigerator overnight. Pour off all the water and fill the pot with enough water to cover the beans by one inch. Add the meat to the beans and bring to a boil. Lower the heat. Add the seasoning and simmer for 2 hours until the beans are tender. Serve as a side dish with any food. As a main dish, garnish with grated yellow cheese and serve with hot cornbread. Makes 12 servings.
Brown 1 1/2 lb. hamburger meat in its’ own fat. Add 3 diced potatoes, 1-14 oz. can chopped tomato, 4 tablespoons of Bolner’s Fiesta Brand® Picadillo Ole’ and water to cover. Simmer over low heat until potatoes are tender. Add water when necessary. Serve as a main dish or spoon mixture into hot flour tortillas.
- 2 tablespoons cooking oil
- 3 tablespoons flour
- 4 tablespoons BOLNER’S FIESTA BRAND NEW MEXICO GROUND CHILI
- 2 cups chicken stock or water
- 2 cloves garlic or 1/4 tsp. garlic powder.
- 1/4 tsp. salt or to taste
Sauté flour in oil over medium heat until brown. Add garlic and chili and cook 1 minute more. This brings out the best chili flavor. Add the water or stock and whisk until smooth. Add salt and simmer for a few minutes, stirring occasionally, until all the flavors are blended and sauce is thickened.
- 1. Heavily season both sides of a 3/4” thick fish fillet with BOLNER’S FIESTA BRAND® GAME FISH SEASONING.
- 2. Broil five minutes (less for thinner fillets) on each side in a lightly oiled pan. Do not overcook.
Optional gamefish sauce:
- 2 oz. butter
- 2 oz. sliced almonds
- 1 cup sliced mushrooms
- 1/3 cup white wine
- 2 tablespoons chopped parsley
- 1 teaspoon BOLNER’S FIESTA BRAND® GAME FISH SEASONING. Sautee the almonds and the mushrooms in the butter. Add the wine, seasoning and the parsley and simmer five minutes. Serve over the fish.
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!
Time: 50 minutes
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!
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.
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 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!
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
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).
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!
Serve with guacamole seasoned to taste with Bolner’s Fiesta Brand® Fajita Seasoning for a real treat!
Eat up, and keep it spicy, Yall!
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!
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.
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.
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.
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!
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!
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.
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.
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.
Dinner is served! Stay Spicy, ya’ll
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!
- 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.
Add your cubed protein back into the pot, along with that can or bottle of your favorite beer (yes, you read that right – beer!)
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.
Serve 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! *
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.
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!
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!
From the Bolner Family, we all hope that you have a wonderful Thanksgiving!
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.
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.
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.
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!
MMmmmmmm…..Keep it Spicy, Yall!
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!
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!
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.
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.
Serve your red beans with a side of rice, and a loaf of fresh, hot French bread!