Author - Phillip

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!

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!

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.

Ingredients:

• 2 6 oz. steaks (your favorite cut)
• 4 tablespoons butter
• 1 tablespoon Bolner’s Fiesta Brand® Ground Black Pepper
• 1 cup thinly sliced mushrooms
• 3 tablespoons oil
• 3 tablespoons flour
• 2 garlic cloves (finely chopped)
• 1 small onion (finely chopped)
• 1 cup beef broth
• 1/4 cup red wine
• Salt (optional)

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🔥 Bring bold, authentic flavors to your table with our Deluxe Chili made using Fiesta Brand Ancho Chili Pods! 🌶️ A smoky, rich taste that warms your heart (and your belly). 😋

Serves 6-8

Ingredients:

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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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.

If you’re looking for a fun and flavorful meal that’s perfect for any occasion, look no further than fajitas! These sizzling hot dishes are a crowd-pleaser that are fully customizable and versatile, making them perfect for parties, challenges, or simply a satisfying meal. From the sizzle of the skillet to the mouth-watering aroma, fajitas are a feast for all the senses. So why not spice up your next gathering with a delicious fajita feast!

Charcoal-Grilled Beef Fajitas and Flour Tortillas

Directions:

• Sprinkle fajitas (skirt, flank, thin sirloin, etc.) generously with Fiesta Brand® Fajita Seasoning.*
• Let fajitas stand 30 minutes for flavor development and tenderization (maximum tenderizing occurs when left refrigerated overnight, covered overnight).
• Sear the fajitas quickly over a hot grill or charcoal fire to seal in the juices, then allow to cook until just done.
• Slice the meat across the grain.
• Place on hot flour tortillas. Garnish with guacamole, cheese and picante sauce.

*Alternatively substitute Fiesta Brand® Fajita Seasoning (Salt Free), Fajita Seasoning Mesquite Flavored, or Southwest Style Fajita Seasoning.

1. Sprinkle fajitas (skirt steaks) generously with Bolner’s Fiesta Brand Southwest Style Fajita Seasoning.

2. Let fajitas stand 30 minutes for flavor development and tenderization (maximum tenderizing occurs when left refrigerated overnight).

3. Sear the fajitas quickly over a hot charcoal fire to seal in the juices, then allow to cook until just done.

4. Slice the meat across the grain. Place on hot flour tortillas. Garnish with guacamole and picante sauce.

Directions for large pieces of Game (Ham, Shoulders, Backstrap, Geese, Duck):

2 cups of oil
1 can of beer or 1 cup vinegar
4 teaspoons Bolner’s Fiesta Brand® Wild Game Rub

Mix ingredients together to create a marinade, and marinade meat in refrigerate overnight, turning once. Discard juices wrap your game in bacon and barbecue or bake over moderate heat until done (geese, roasts 3-4 hours, backstrap 45 minutes).

For smaller pieces (steaks, doves, quail, etc.), sprinkle Bolner’s Fiesta Brand® Wild Game Rub on game at least two hours before cooking (overnight is best). Barbecue, bake, braise or fry as preferred.

• 1 tablespoon of oil
• 1 lb. hamburger meat
• 2 cloves fresh garlic (chopped)
• 1 medium onion (chopped)
• 2 stalks celery (chopped)
• 1 teaspoon parsley (chopped)
• 1 1/2 oz. can tomato paste
• 1 1/2 oz. can whole tomato (chopped)
• 1/2 teaspoon salt (optional)
• 3 cups of water
• 2 teaspoons BOLNER’s FIESTA BRAND ZESTY ITALIAN DELIGHT

Brown the meat in the oil. Add the vegetables and brown them until onions start to clear. Add the tomatoes and the water and bring the sauce to a boil. Simmer 30 mins over medium heat. Add the seasonings and simmer 30 more minutes over low heat.
Use the sauce in any dish requiring Italian Red Sauce (Spaghetti, Lasagna, Pizza, etc) for a very low calorie sauce. Use only 1 teaspoon of oil for browning the vegetables.

Melt 1/2 stick of butter in a large skillet.  Whisk in 1 package (or 5 Tbs) of Seafood Pasta seasoning and 1.5 cups of milk.  Simmer for 5-7 minutes until sauce thickens.  Add 1 lb of peeled and deveined shrimp and cook until just pink, about 4 minutes.  Serve hot over pasta and garnish with green onions.

Add 1/2 cup (1/2 jar) River Road ® Seafood Boil to 2 quarts of water in a 4-5 quart pot and bring to a boil. Add 3 lbs of shrimp, crab or crawfish and return to a boil. Cook for 5 minutes, remove from heat and let seafood soak in hot water for 15 minutes to allow for flavor development. Cool seafood and enjoy!

• 12 oz. jar seasons 25 lbs. Venison or Pork Trimmings
• 24 oz. jar seasons 50 lbs. Venison or Pork Trimmings
• 1 jar FIESTA VENISON SAUSAGE SEASONING (casing for links optional)

  Mix the meat and the seasoning together. Add the small package of cure (pink) if the sausage is to be smoked. Grind the sausage and stuff into links if desired. Sausage may be bulk packed and fresh frozen, stuffed into links and fresh frozen, stuffed into links, smoked, and frozen or stuffed into links and smoked and dried. Sausage may be enjoyed fried, broiled, barbecued or dried.