Category: TSF Spice Rubs

Improve Your Nachos Game

If your looking to improve your nachos beyond a scatter of tri-angled-shaped corn chips on a plate with store bought salsa and some cheese wiz, then you’ve come to the right place.  A good plate of nachos can be a hit at any time, but a great plate of nachos can put you on a foodie pedestal.  Whether it’s Super Bowl Sunday, Cinco de Mayo or just your average TV-binge-watching night, few things are more satisfying than digging into a heaping pile of flavorful oozy goodness. Let’s look at the beginning for a second – an urban legend (or, according to Saveur) has it the a man named Ignacio “Nacho” Anaya created the binge-worthy dish for a group of U.S. Army wives in the border town of Piedras Negras, Mexico, just across the border from Eagle Pass, Texas.  Maybe it’s true, but I’m still not naming my kids “Nacho”. Nachos aren’t subtle, and they’re also not fussy. They’re multicultural, so go ahead and mix it up a bit (South American, Asian, or go two all-beef-patties-special-sauce-lettuce-cheese-pickles American style). But with all those potential contrasting flavors and ideas, there’s an inescapable common denominator:  a flavorful crunchy base (tortilla chips, fried wontons, baked […]

Week Night Paella

Week Night Paella We love paella, and we usually have to  wait for a weekend with nothing to do but work through all the steps to make a proper batch.  We came across a recipe while watching one of our favorite food shows – Christopher Kimball’s Milk Street.  We learned so much about the origins of paella, and the regional variations from their article.  But most importantly, their chefs came up with basically a one-pot meal which can be made in less than an hour. We’ve modified the recipe so that you can use our Serious Foodie Spanish kit, which contains rice and seasonings that will make this your new go-to Spanish comfort food meal.  We’ve also changed a few ingredients, adding chorizo and shrimp, and eliminating cannellini beans. Print Recipe Week Night Paella This version of the Spanish classic is easy to make using the Serious Foodie Spanish kit. Votes: 0 Rating: 0 You: Rate this recipe! Cuisine Spanish Prep Time 20 minutes Cook Time 20 minutes Passive Time 30 minutes Servings people MetricUS Imperial Ingredients 1 package Serious Foodie Spanish blend Available only in the Serious Foodie Spanish kit1 pound boneless, skinless chicken thighs patted dry, trimmed, cut […]

TexMex Fried Chicken Sandwich

We love fried chicken, especially those fully-flavored extra crispy versions.  There are plenty of fast food restaurants that specialize in fried chicken, but why not perfect you own version?  Here we provide a simple, fast recipe to make a great version at home – or worthy to take along to your next party. There are two simple tricks to this recipe: buttermilk, and the Serious Foodie TexMex Rub, with our special applewood smoked sea salt.   Print Recipe TexMex Fried Chicken Sandwich Make sure you leave enough time for the chicken to marinate in the buttermilk mixture. We use boneless chicken thighs all the time because of their deeper flavor and natural moisture, but feel free to use chicken breasts – which need overnight marinating. Votes: 1 Rating: 5 You: Rate this recipe! Prep Time 2 hours Cook Time 10 minutes Passive Time 2-12 hours Servings people MetricUS Imperial Ingredients 4 chicken thighs skinless, boneless4-5 tablespoons Serious Foodie TexMex Rub1 cup buttermilk1/3 cup flour, seasoned with TexMex Rub Mix in 1-2 tablespoons of spice rub into the flour right before using.2 fresh eggs whisked1/3 cup panko breadcrumbs Regular breadcrumbs are OK – panko gives extra crispy crustsSalt and Pepper To […]

Spiced Nigerian Rib Eye

Photo courtesy of Wall Street Journal, Kitty Greenwald Oct. 10, 2019 We were so excited to see this article in the Wall Street Journal about chef Kwame Onwauchi, who has West African roots (article by Kitty Greenwald, Oct 10, 2019.  Click HERE to see original article, subscription necessary).  Chef Onwuachi spent a couple years in Nigeria, where he learned about native cooking, particularly suya. “It’s a street food in Nigeria,” Mr. Onwuachi explained, consisting of thinly sliced grilled meat seasoned with a potent, peanutty spice mix. Chef Onwuachi serves his own take on African and Caribbean cuisines at his restaurant Kith/Kin in Washington DC. We've learned so much about West African cooking over the last years, so we're always excited to see new chefs, and new recipes, showing up in the media. We have our own take on suya, which can easily be done at home using the Serious Foodie West African spice blend (check it out HERE), and a bit of a commonly found ingredient: peanuts. Spiced Rib Eye with Charred-Tomato Sauce and Crisp Potatoes The peanutty Nigerian-style spice mix, using the Serious Foodie West African rub  as a base, gives a big umami boost to seared rib-eye. The [...]

Kentucky Bourbon Chicken Fajitas Recipe

Fajitas are that fun entree to order out at your favorite Mexican restaurant. The drama of the sizzling pan coming to your table. The smell of the onions & peppers wafting your way. We all know that feeling of building your own fajitas. While we’re stuck at home, why not try your hand at creating your own fajitas legend?  Fajitas are simple to make, and easy to create your own version.  Our recipe uses the smoky flavor of the Serious Foodie Kentucky Bourbon Spice Rub, which goes so well on any grilled meat or fish. We also offer a few tips that will help bring this healthy-ish dish up a notch! Tip 1:  Spice up your sour cream! To add some serious flavor to one of the important fajitas condiments, whisk together sour cream and about 2 tbsp. of the Kentucky Bourbon Spice Rub. This makes sure that the bourbon flavor is not only in the base of the tortilla but on the top when you first bite into the fajita. Tip 2: Pre-marinate your protein Sprinkle a generous amount of Kentucky Bourbon Spice Rub onto each side of the chicken, meat, or fish.  Wrap the meat or fish in […]

Spice Rub Honey Roasted Snack Mix

There are so many things you can do with spice blends, besides grilling your favorite spice rubbed meats. How about snacks? As part of our own healthy eating trend at home, we wanted to do something quick and easy that would satisfy our craving for something sweet and salty, and maybe a bit spicy. And we knew we could come up with something better than what we could buy in the store, so we investigated a bunch of honey-roasted nut and snack mix recipes to find a great one to serve with your favorite summer time adult beverage. You can use this recipe with just about any combination of nuts, pretzels, chickpeas, etc. Print Recipe Spice Rub Honey Roasted Snack Mix Use a hefty amount of almonds to get the biggest healthy impact – lots of nutrients and protein in our version. Votes: 0 Rating: 0 You: Rate this recipe! Prep Time 10 minutes Cook Time 20 minutes Servings people MetricUS Imperial Ingredients 1 pound Mixed nuts, unsalted Low salt snack mixes also work well. We used almonds, cashews, pecans, Rice Chex, and gluten free pretzels3 tablespoons honey Maple syrup also works1 tablespoons unsalted butter Coconut oil can be substituted2 […]

Diet with Paleo or Veggie?

Paleo or vegetarian? It’s a hard choice when trying to lose some weight, and wanting to maintain a healthy diet (we’re not going to be making any value judgments on meat versus vegetables here). We tried a strict vegetarian diet – and lost hardly any weight. Too many legumes and grains drove our carb load up. It’s not impossible, just hard. But we’re not knocking the veggie/vegan trend at all, but we just need to lose a few pounds. And many of us do like our meat. Here’s our compromise: 3 days vegetarian, 3 days paleo. We leave one day for “cheating”, adding maybe a bit of carb. So far, so good. After a few weeks, we’re down a few pounds. When we do our vegetarian thing, we absolutely need and want flavor. But without adding much in the way of calories. So here’s a few tricks: • Use sauces. Lots of flavor packed into a small amount of calories. Our favorites are Serious Foodie Korean sauce and sriracha (the natural, organic stuff if you can find it). • Flavored oils and vinegars. If you like mushroom, then drizzle a bit of truffle oil over anything. Not cheap stuff, but […]

Grilled Fruit with Kentucky Bourbon Rub

With the right ingredients the outdoor grill can be the focus of cooking for a healthy diet – think veggies, fruit, and even salad. In this installment, we look to use the plentiful fruit of the season in a simple recipe, amping up the flavors with a spicy flair. Who know that eating fruit could be so exciting! This recipe gives you a versatile dessert or side dish recipe that can be made with any number of fruit combinations. Pair it with grilled chicken and enjoy a guilt-free meal. Print Recipe Grilled Fruit with Kentucky Bourbon Rub We suggested peaches, plums, and nectarines – especially if this is your first time – but try almost anything that won’t fall through the grill grates. Votes: 0 Rating: 0 You: Rate this recipe! Course Dessert Prep Time 10 minutes Cook Time 10 minutes Servings people MetricUS Imperial Ingredients 4 Medium to large Peaches Any stone fruit works – nectarines, plums, and apricots for example2 tablespoons unsalted butter, meltedOther fruit Pineapple, apple, and pears cut in rounds 2 tablespoons Serious Foodie Kentucky Bourbon Rub2 tablespoons Pure maple syrup Optional3-4 sprigs fresh mint Optional Course Dessert Prep Time 10 minutes Cook Time 10 minutes […]

Grilled Romaine with New Zealand Shrimp

We try to grill everything – we love the crisp, smoky flavors you can get from any type of grill (charcoal preferred, but gas will do). Hearts of romaine prepared on the grill is a smoky crisp surprise. Top with shrimp, corn, tomatoes, avocados, and fennel to create a unique and crunchy summer grilled romaine salad.  Easy & healthy – the way we like to rock, especially during the summer.  Try this salad with some dry rose – we like Quixote Petite Syrah Rose (deep rose-colored wine with notes of raspberry, strawberry and lavender – $20) or Il Rosé Di Casanova La Spinetta (a crisp wine, with notes of strawberry, peach blossom, citrus – $15). Click HERE to shop for the Serious Foodie products. Print Recipe Grilled Romaine with New Zealand Shripm The key to grilling any vegetable or fruit is to make sure (1) your grill is well oiled and (2) your vegetable or fruit is well oiled. Votes: 0 Rating: 0 You: Rate this recipe! Course Main Dish, Seafood, Serious Foodie Sauce Cuisine New Zealand Prep Time 30 minutes Cook Time 15 minutes Servings people MetricUS Imperial Ingredients 4 tablespoons olive oil1/2 teaspoon Serious Foodie Asian Fusion spice […]

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