Recipes

Recipes

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Here are some recipes that use our products. Scroll down or click on each spice mix.

Macho Taco

Louisiana Luau

Kickin' Chicken

Sherpa Shindig

Mad Moose

Italia Classico

La Belle Buzz


For: Macho Taco
Recipe Title Macho Tacos	Ingredients: Paprika, Oregano, Chipotle Pepper, Salt, Garlic Powder Onion powder, Cayenne, Cumin, Black Pepper. Made with 100% Organic Spices. Non- irradiated. Ingredients needed: 1 pound ground meat or tofu, ¼cup BB's Macho Taco mix, 2-3 tablespoons arrowroot powder or flour, ¾cup water, taco shells Instructions: Quickly sauté ground meat or tofu and drain. Mix spice with arrowroot powder or flour, add to meat and stir. Add water and simmer for about 5 minutes, stirring occasionally. Season to taste. Add meat to taco shells. Macho taco seasoning is also great for the grill. Simply rub meat with rub and oil and grill as usual. Alternatively, rub a roast or chicken and roast or grill as usual.

Chipotle Meatloaf	Ingredients needed: 2 pounds hamburger, ½cup dry breadcrumbs, 2-4 tablespoons BB's Macho Taco Mix, ¼cup finely chopped onion, ¼cup ketchup, 2 tablespoons cold water, 4 eggs, slightly beaten Instructions: Mix above ingredients by hand, then place in a greased loaf pan or shape and place in a greased 13"x9" baking pan in a 350°F oven for 1 hour.

Southwestern Dip	Ingredients needed: ½pint sour cream, 2 avocados, 2 tablespoons lemon juice, 3-4 tablespoons BB's Macho Taco Mix Instructions: Mash avocados and mix with lemon juice, then blend in other ingredients with a wire whisk. Serve with corn chips or peppers, broccoli or cucumbers.

For: Louisiana Luau
Recipe Title Creole Chicken	Ingredients:Paprika, Salt, Garlic Powder, Onion Powder, Black Pepper, Cayenne, Oregano and Thyme. Made with 100% Organic Spices. Non irradiated Ingredients needed: 2 whole boneless chicken breasts, ½cup flour, 2-4 tablespoons BB's Louisiana Luau Mix, 3 tablespoons olive oil Instructions: Wash chicken, pat dry, then trim and cut each in half and each half into 3 or 4 pieces. Heat oil in a non-stick pan over medium-high heat. Mix the spice blend with the flour, blending thoroughly, then dredge the chicken pieces in the seasoned flour. Cook pieces for about 6 minutes a side, until golden. It's best not to crowd the pan to insure even browning. Drain pieces over paper towel briefly and serve while still hot. .

Creole Crab Cakes	Ingredients needed: 1-2 cups finely ground bread crumbs (use greater amount or more for more traditionally textured crab cakes), 1 beaten egg, 2-3 tablespoons mayonnaise, 1-2 tablespoons BB's Louisiana Luau, 1 tablespoon Worcestershire Sauce, 1 tablespoon quality mustard, 2 tablespoons lemon juice, 2 tablespoons minced shallots or red onion, 1 tablespoon sour cream, 1 tablespoon hot sauce (optional), 15oz fresh crab meat. Gently mix all ingredients until combined. Shape into desired size crab cake. Cook over medium heat until golden, about 3 minutes each side. Dressing: Thoroughly mix 1 cup sour cream, 1-2 tablespoons mayonnaise and 1-2 tablespoons BB's Louisiana Luau.

For: Kickin' Chicken
Recipe Title Kickin Chicken Salad	Ingredients:Organic Cumin, White Pepper, Black Pepper, Parsley, Oregano, Garlic Powder, Onion Powder and Salt. Made with 100% Organic Spices. Non- irradiated. Ingredients needed: 2 cups chopped, cooked chicken, 2-4 tablespoons mayonnaise, 2-4 teaspoons BB's Kickin Chicken Mix Instructions: Mix well then serve a scoop over lettuce or on your favorite bread in a sandwich. It's also nice in a hollowed out tomato or avocado!


For: Sherpa Shindig
Recipe Title Vindaloo Curry	Ingredients: Organic Coriander Seeds, Sea Salt, Organic Mustard Seeds, Organic Turmeric, Organic Cumin, Organic Fenugreek, Organic Cinnamon, Organic Black Pepper, Chili Peppers, Organic Cloves, and Organic Bay Leaves Made with 100% Organic Spices. Non- irradiated. Instructions: Generously rub meat, vegetables or tofu with BB's Sherpa Shindig. If using meat, mix 1-2 tablespoons spice with white wine vinegar to make a thick paste, rub meat with paste after applying rub and marinate at least 1 hour. Add meat and marinade to preheated skillet, stir several times and add 1-1½cups crushed tomatoes. Cook 5 minutes and add ¼-½ vinegar and salt and pepper to taste. Reduce heat and simmer for 45 minutes, until meat is tender.
Curried Winter Vegetables	16oz package of frozen broccoli and cauliflower mix or 5 cups of fresh vegetables, 1 cup of baby carrots, 1 tablespoon BB's Sherpa Shindig, 1 tablespoon canola oil Instructions: Cook vegetables until crisp tender. Mix oil and spice (or for a Thai Curry flavor, instead of oil, use 1 cup of coconut milk and 1 tablespoon of Thai Fish Sauce in a saucepan. Simmer for 1 or 2 minutes then add ¼cup crushed tomatoes and 1 tablespoon lime juice. Simmer for 5 minutes then pour over the cooked vegetables and serve.

For: Mad Moose
Recipe Title	Ingredients: Organic Maple Sugar, Organic Paprika, Sea Salt, Organic Garlic Powder, Organic Black Pepper, Chipotle Powder, Organic Onion Powder, Organic Cayenne, Organic Celery Seeds Made with 100% Organic Spices. Non- irradiated. Instructions: Rub BB's Mad Moose generously on any meat or vegetable to add a New England Barbeque flavor, and grill, bake or fry as usual. Serve as is or top with your favorite barbecue sauce. For more intense flavors, rub meat at least half an hour before cooking. (the longer the better!)


For: Italia Classico
Recipe Title Bruschetta	Ingredients: Organic Garlic Powder, Sea Salt, Organic Oregano, Organic Black Pepper, Organic Basil Made with 100% Organic Spices. Non- irradiated Ingredients needed: 4 ripe tomatoes, 1 tablespoon extra virgin olive oil, 1 tablespoon Parmesan or Romano cheese, 1 tablespoon BB's Italia Classico Instructions: Finely chop tomatoes and add all other ingredients. Refrigerate for at least 1-2 hours. This can also be prepared up to 24 hours ahead. Serve cold using thinly sliced French bread, slightly toasted, as dippers. OR Cut thin slices of French bread, toast slightly, then place a spoonful of tomato mix on each slice. Sprinkle lightly with mozzarella cheese and place under broiler until cheese melts.

Bread Dip	Instructions: Pour ¼cup extra virgin olive oil in a shallow dish and sprinkle with 1 tablespoon of BB's Italia Classico. Dip with bread sticks or foccacia.

Herbed Garlic and Cheese Bread	Ingredients needed: 1 loaf of Italian bread, 2 tablespoons olive oil, 3 tablespoons melted butter, 2 tablespoons BB's Italia Classico, 3-6 tablespoons Romano or Parmesan cheese Instructions: Cut bread in half lengthwise on the horizontal edge. Mix melted butter with oil and brush on both halves of bread. Sprinkle liberally with Italia Classico, using more or less to suit your taste. Top with cheese and place halves back together. Wrap in aluminum foil and bake for 10-15 minutes at 350°F. Alternatively, leave halves open and bake on a cookie sheet at 450°F for 5-10 minutes.

For: La Belle Buzz
Recipe Title Provencal Oven Roasted Potatoes	Ingredients: Organic Rosemary, Organic Basil, Organic Thyme, Organic Oregano, Organic Coriander Seeds, Organic White Pepper, Organic Lavender Flowers, Organic Bay Leaves, Organic Cloves Made with 100% Organic Spices. Non- irradiated Ingredients needed: 2-3 pounds potatoes, 1-2 tablespoons BB's La Belle Buzz, 2 tablespoons olive oil Instructions: Wash potatoes thoroughly, peel if desired. Cut into chunks between 1-2 inches. Mix potatoes with oil in a baking dish. Sprinkle with spice and mix until coated. Bake at 375°F for 40-50 minutes or until golden brown. Stir several times while roasting. Sprinkle with more La Belle Buzz and salt and pepper if desired.

Provencal Roast Chicken	Instructions: Mix 1-2 tablespoons BB's La Belle Buzz with olive oil and stir to make a thick paste. Rub mixture on a clean, dry, salted bird and roast as usual.

La Belle Poisson Casserole	Instructions: Cut 1½ pounds of haddock or cod into bite-sized chunks and put in bottom of buttered casserole dish. Sprinkle in half a pound of shrimp and/or scallops. Melt 4 tablespoons butter in a saucepan and add 4 tablespoons of flour and 2 teaspoons BB's La Belle Buzz, stirring to blend well. Add 2 cups of milk and bring to a gentle simmer. Pour over fish and top with 4 cups mashed potatoes. Bake for half an hour at 400°F.