***If you have a favorite recipe that includes one of our spices, please feel free to e-mail it to us at: kspices@kspices.com
We will post your recipe along with your first name!
CHEX MIX (K SPICES STYLE)
1 Box Rice Chex cereal (14 OZ.)
1 Box corn Chex cereal (14 OZ.)
1 Box wheat Chex cereal (14 OZ.)
3/4 Cup Butter
2 Tablespoons Seasoning (any one of our Blends)
OPTIONAL: Add Pretzels, Nuts ,Bagel Chips etc..
Melt Butter add you choice of seasoning. Mix well drizzle over cereal mixture. Bake at 250 degrees for 1 hour stirring every 15 minutes (or) microwave for 5 minutes stirring about half way through cooking time.
MEATLOAF
1 1/2 TO 2 LBS Hamburger
1 Egg
2 T Milk
1/4 Chopped Onion (OPT)
3 T Spice Blend (more or less for personal taste).
(Crackers or Bread Crumbs Optional)
Combine all ingredients into mixing bowl. Transfer into baking dish. Cover top with Ketchup and bake at 375 degrees for 1 hour.
TACO MEAT:
Add SOUTH OF THE BORDER to your favorite meat for that full flavor!
SOUTHERN TACO PLATTER:
Ingredients:
2 pounds ground beef
1 large onion, chopped
1 can (141/2 ounces) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1 can (15 ounces) tomato puree
3 to 4 Tablespoons "South of the Border" (season to taste)
2 cans (15 ounces each) Red or Kidney beans
1 package (101/2 ounces) corn chips
2 cups hot cooked rice
TOPPINGS:
2 cups (8 ounces) shredded cheddar cheese
1 medium onion, chopped
1 medium head lettuce, shredded
3 medium tomatoes, chopped
1 can sliced ripe olives, drained
1 cup Picante sauce, optional
Directions:
In a large skillet, cook beef and onion over medium heat until done. Add remaining ingredients; simmer for 11/2 hours. Add beans and heat thoroughly. Using a platter or large plate, layer the corn chips, rice, meat mixture, cheese, onion, lettuce, tomatoes and olives. Top with or serve on the side Picante sauce if desired.
SHREDDED PORK
Coat your roast well with a mixture of flour and "SOUTH OF THE BORDER" blend. Sear to seal in all those juices! Place into crockpot with just enough water to coat the bottom of the pot. Turn on low cook until tender. Place roast in your casserole dish and shred with a fork (add the remaining juices). Place meat on a corn tortilla with some fresh onion, cilantro and lime juice. This is one of our favorites!
FISH:
Using some of your favorite fish sprinkle with "BA DILLY CITRUS" then grill. Try adding to flour for frying.
CHICKEN IN WHITE SAUCE:
INGREDIENTS:
2 boneless Chicken breasts
1 cup flour
1 cup cornstarch
2 teaspoons baking powder
2 Tablespoons butter
4 Tablespoons "BA DILLY CITRUS" (more or less per taste)
Frying:
Cut boneless chicken into bite size pieces place into bowl and coat generously with Ba Dilly Citrus, then set aside.
Mix flour, cornstarch, baking powder and spice together in large bowl.
Place chicken into flour mixture and coat evenly.
Deep fry or pan fry in oil until done.
White sauce:
2 Tablespoons butter
2 Tablespoons flour
1 Cup milk
Ba Dilly Citrus (season to taste)
Melt butter in a saucepan. Stir in milk a little at a time, making sure to whisk well so that there are no lumps. Bring mixture to a boil, stirring constantly.
Add Chicken to sauce then pour over noodles, rice or mashed potatoes.
NOTE: Make fried chicken without white sauce and sever as chicken fingers or
Broil chicken with Ba Dilly Citrus and serve with seasoned vegetables.
FRIED CHICKEN FINGERS
BRINE:
1 Quart Water
1/4 Cup Salt
1/4 Cup Sugar
Mix all ingredients in large bowl until dissolved. Place clean cut Chicken into Brine.Place in refrigerator for 1 hour.
BATTER:
1 Cup Flour
1 Cup Cornstarch
2 Teaspoons Baking Powder
4 Tablespoons SMOKEY RUB
1 3/4 Cups Water
Combine all ingredients into large bowl, mix well. Remove Chicken from BRINE pat dry. Dip Chicken into batter, drop into 375 degree oil. Cook until done chicken (internal temperature should be at least 165 degrees F).
Try using one of our other seasonings to change it up!!
***THIS BATTER RECIPE CAN BE USED FOR POTATO WEDGES, VEGETABLES AND FISH AS WELL....***
SOUTH OF THE BORDER RIBS (GRILLED):
Coat Ribs generously wit our SOUTH OF THE BORDER seasoning.
Place Ribs on a medium-hot grill over indirect heat: close grill hood and cook until Ribs are tender, about 1 1/2 hours. Grill temperature should be at 325 to 350 degree F.
RIBS (OVEN):
Using a rack of your favorite Ribs clean pat dry, then coat well with Spice Blend. Bake at 350 degrees until Ribs are tender.
SPICY STEWED TOMATOES:
2 (14.5) Cans diced Tomatoes
2 Slices of toast (Cut into medium size pieces)
1/2 Teaspoons of SIGNATURE BLEND (or SMOKEY RUB for a nice Smokey flavor).
Heat Tomatoes in a saucepan until hot. Add Spice blend, stir well,l then fold in toast. Serve hot. (This is great over mashed Potatoes as well as a side dish).
GRILLED VEGETABLES:
Coat your desired Vegetables with Olive oil, then place onto a baking sheet. Sprinkle on your choice of Spice Blend and bake in 350 degree F. oven or on grill until tender.
CORN ON THE COB:
Try using the BA DILLY CITRUS on your next ear of corn before grilling!
GREEN BEANS:
Add some SMOKEY RUB to your green beans for that hint of smoke flavoring!
DIPS AND DRESSINGS:
DIP:
1 Small container of Sour Cream
2 Tablespoons of any one of our Spice Blends (more or less to suit your taste).
Mix well chill for about 1 hour.
**** Try using the BA DILLY CITRUS in Greek Yogurt for a nice vegetable dip.
****Infuse one of our Blends into Olive Oil for Salads or cooking!
****Make a paste out of one of our Blends for Meats.
****Try adding to your favorite condiment (Mayo, Mustard, Ketchup) for sandwiches or just as a spread.
***YES, our blends can and have been used in the following with some GREAT feedback:
VODKA (Ba Dilly Citrus), BEER (Signature Blend- such as bloody Marys and Red Beers), MARGARITAS (Signature Blend place around the rim), GIN, ETC.....
It's all in "YOUR" Imagination!!!!! Send us your recipes and we will post them here!