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Our spice blends have been designed to offer tremendous versatility, so feel free to use your imagination when adding them to your meals. These recipes have been tested in kitchens and on grills across the country, and "officially" approved by families like yours. Please let us know if you have a favorite recipe using our blends - it could end up on our site!
World's Easiest (and Best) Blackened Grilled Hamburgers
Pre-heat your grill, and place the frozen patties over medium-high heat. When juices start to cook out of the top, turn the patties and continue to cook until they are about 3/4 done. For best results, put the seasoning blend in a shaker, and apply a generous coating to the patties. Then turn them and coat the other side. Cook each side for 2-3 minutes, until blackened and slightly crispy. Enjoy!
Serves: 6 (Actually only serves 3, because they will want seconds!)
Carrie's Favorite Savory Meatloaf(From CW, Austin TX) - Shortening or cooking spray for the pan
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 stalk celery, chopped fine
- 1 small carrot, grated
- 6 green onions, sliced thinly
- 5 tablespoons JR's Favorite Meatloaf Magic
- 1.5 pounds ground beef OR 1 pound ground beef plus 1/2 pound ground pork
- 1 large egg
- 2/3 cup bread crumbs
- 1/2 cup ketchup, plus 3 tablespoons for topping
- 1/4 cup milk
Preheat oven to 350 degrees, and use shortening or cooking spray to lightly grease a medium loaf pan (9"x3"x5") In a skillet or saucepan, melt the butter with the olive oil. Add the carrot and celery, and cook until softened. Add green onions and cook for 1 minute longer. In a large bowl combine the meat, spices, bread crumbs, egg, 1/2 cup of ketchup, and milk. Stir in the sauteed vegetables until well blended. Pack into the prepared loaf pan and bake for 1 hour. Spread the remaining 3 tablespoons of ketchup over the top of the loaf and bake for 15 minutes longer. Let rest for 5 minutes before slicing. Serves 6.
Candied Chipotle Sweet Potatoes (From LJ, Greenville, SC) Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13
inch baking dish.
Bring a large pot of water to a boil, add potatoes and boil
until slightly underdone, about 15 minutes. Drain, cool and peel.
In a large saucepan over medium heat, combine butter,
brown sugar, Sweet Chipotle Seasoning, and 2 cups marshmallows. Cook, stirring
occasionally, until marshmallows are melted.
Stir potatoes into marshmallow sauce. While stirring, break the quartered potatoes into bite-sized chunks.
Transfer to prepared dish.
Place in oven and bake for 15 minutes, then remove from oven and sprinkle remaining marshmallows evenly over the dish. Return to oven and bake until
marshmallows are golden brown.
Seasoned Oven Fries (from Mill Creek Spice Company)
Preheat the
oven to 450°F. Coat a
baking sheet with cooking spray. Dip the cut
potatoes in egg whites to coat and place in a large bowl. Sprinkle seasoning
over the potatoes and toss to coat well.
Place the fries
on the baking sheet & bake for 10 minutes. Turn the
potatoes over and bake for 15 minutes or until crisp. Cooking time will vary
depending on the thickness of the fries.
Garden Coleslaw (From CM, Dacula, GA) Dressing
- 1/4 cup vegetable oil
- 1/4 cup vinegar (white, cider, or combination of the two)
- 1/8 cup water
- 4 teaspoons sugar, or more to taste
- 1 Tablespoon JR's Favorite Garden Medley herb blend
- 1 teaspoon salt
Coleslaw
- 1/4 cup toasted almonds, slivered or chopped coarsely
- 1 16 oz. package shredded cabbage with shredded carrots
Mix all ingredients for dressing together and whisk vigorously. Let it sit
for at least 15 minutes or longer to allow flavors to meld. Rinse cabbage mix
and drain well. Toss cabbage mix, almonds and dressing together.
Serves 6-8
Shrimp Tacos, featuring JR's Favorite Sweet
Chipotle Seasoning
From JW, Sacramento, CA
- 1 lb. of large or jumbo shrimp, shelled
and deveined
- 3 Tbls. of JR's Favorite Sweet Chipotle Seasoning Blend
- 4 to
6 wooden skewers
- 1 Tbls. of olive oil
- 1 cup of shredded cabbage
- 1/2 cup
of sour cream (light or fat free if preferred)
- 1 can (7 oz) of chipotle
peppers in adobo sauce (can be found in the Mexican food aisle in most grocery
stores)
- 2 to 4 dashes of your favorite hot sauce
- Salt to taste
- 2 limes
Set one aside and cut the remaining one into wedges
- 1 package of small corn
tortillas
Soak skewers in water for at least 10 minutes prior to grilling
to prevent burning.
Place shrimp in a bowl with olive oil and JR's
Favorite Sweet Chipotle Seasoning Blend, and toss to coat. Set aside for 15 minutes to marinate.
Meanwhile, mix into a small bowl the sour cream, 2 tsps. of the adobo sauce
from the canned chipotle peppers, hot sauce, salt and the juice from one lime.
Set mixture in the fridge.
Place shrimp on skewers leaving approximately 2
inches on either end for handling. Place skewers onto grill. Grill
approximately 3 to 4 minutes on either side or until shrimp is pink and
completely opaque and there are visible grill marks.
Warm tortillas in a
dry skillet over medium heat just until they are soft. Place into a folded dish
towel to keep warm.
To build a taco, take two warm tortillas, place 4 or 5
shrimp inside. Top with cabbage and a drizzle of the sauce. Garnish with a lime
wedge.
Serves 4
Blackened Chicken Caesar Salad, featuring JR's Favorite Blackened Seasoning From JW, Sacramento, CA
- 2 Boneless, skinless chicken
breasts
- 2 tsp.of olive oil
- about 2 Tbls. JR's Favorite Blackening
Seasoning
- salt and black pepper to taste
- 1 to 2 romaine hearts chopped
- 1/2
cup of shredded parmesan cheese
- 1 cup of cheese and garlic flavored croutons
- 2 to 3 Tbls. of your favorite caesar dressing
Preheat the oven to
350 degrees.
Line a baking sheet with aluminum foil. Place the chicken breast
on the baking sheet, drizzle with olive oil and sprinkle generously with JR's
Favorite Blackening spice on each side. Add salt and pepper if desired. Bake at
350 degrees for 25 to 30 minutes until cooked through. Remove from the oven and
slice.
Place the remaining ingredients in a bowl and toss. Dish salad onto
serving plates and top with chicken. Enjoy!
Serves 2
JRs Favorite Chili
- 1 lb
course-ground beef (or stew beef diced into small pieces)
- 1
large red onion, chopped
- 2 TBSP JRs Favorite Chili Fixns
- 1 cup
water
- 1
28oz can tomatoes, peeled and chopped
- 1
15oz can tomato sauce
- 1 cup
beef broth
- 2 15oz cans beans, drained (Use your choice of pinto, black, or kidney beans)
- 2
teaspoon flour (or 1 tsp flour plus 1 tsp cornmeal, combined)
- Accompaniments: Shredded Cheddar
and Monterey Jack cheese, sour cream
In a large pan, lightly brown the beef with the chopped onion, then drain. Add 2 TB JRs Favorite Chili Fixns and half the water, then cover and bring to a boil. Reduce heat and simmer for 30 minutes.
Uncover, return to a boil, and stir often until liquid evaporates. Add the remaining water, return to boil, and
stir until liquid again evaporates. Stir
in tomatoes, tomato sauce, beans, broth, and remaining seasoning. Cover and simmer for 30
minutes. Stir flour (or flour/cornmeal) into a small amount of water until well
blended, add to the pot, and stir well. Simmer an additional 20-30 minutes. Serve
with cheese and sour cream. Its even better reheated the next day.
Tuscan Open-faced Tomato SandwichesFrom PM, Duluth, GA
4 English muffins 1 large tomato sliced thinly Sliced mozzarella cheese Mayonnaise Split the English muffins and spread with mayonnaise.Place slices of tomato on top of each muffin half. Sprinkle Tuscan Smoke seasoning blend liberally over the tomatoes.Top the tomatoes with a cheese slice.Broil in the oven or toast in a toaster oven until cheese is bubbly.
Quick & Easy Sweet Chipotle Cornbread From CM, Dacula, GA 1 box of Jiffy brand cornbread muffin mix
Add the seasoning to the prepared batter, and mix well. Bake according to package instructions, and enjoy!
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Recipes
