First here are some ideas for using Souper Spices and after that, over 40 tried and true recipes follow.
1-Add one tablespoon in your dried bread crumbs, flour or panko for an extra flavor boost for fried chicken, veal or pork chops.
2-Add a tablespoon to your favorite slow cooker dishes or buy my all new Souper Spices Slow Cooker Mixes. I have 17 different mixes including split pea, bean & barley soup mixes, rice & risotto side dishes mixes and main meal mixes
3-If you have a bread machine, add 1 tablespoon pizza blend with 1-2 tablespoons parmesan cheese to basic white bread recipe. Herbes de Provence for Focaccia Bread is out of this world!
4-Use as a rub for roasts or chicken to add extra flavor. First rub with olive oil, salt and pepper and a tablespoon of pork, lamb, beef or poultry blends.
5-Blend one tablespoon herbal blend into a half cup butter and add to steamed vegetables. This can be kept for future use by freezing.
6-Use Italian blend in salad dressings and for marinades just by adding oil and red wine or balsamic vinegar
7-Experiment with dips and sauces. Have fun!
So let’s get cooking!
1 8oz container sour cream 1 Tbsp Souper Spices Mexican Blend 1/2 tsp salt (optional)
Mix Souper Spices Mexican Blend and salt to sour cream. Refrigerate for at least an hour or overnight. Serve with Scoops Corn Chips or veggies. Try this on top of Taco salads or baked potatoes!
3 Haas avocados, halved, seeded and peeled 1 lime, juiced 1/2 tsp kosher salt 2 Roma tomatoes, seeded and diced 1 Tbsp Souper Spices Mexican Blend
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt and mash. Then, stir in Souper Spices Mexican Blend. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour or overnight in refrigerator and then serve.
3 Roma tomatoes, chopped finely ½ Tbsp olive oil 1Tbsp lime juice 1 Tbsp Souper Spices MexicanBlend Salt, and pepper, to taste (optional) Garnish with cilantro or parsley
In a bowl, combine all ingredients and Souper Spices Mexican Blend. Place in refrigerator for up to 12 hours for flavor infusion. For extra heat, add one seeded and minced jalapeno. Serve with tortilla chips. This recipe can be doubled.
Spicy Taco Salad
1 package ready to bake taco shells 1lb ground beef 2 tsp salt (optional) 1 Tbsp Souper Spices Mexican Blend 1/2c water 8 oz. cheddar cheese-shredded 1 7oz can sliced black olives 1 7oz can chilies-mild or hot-sliced 1 package romaine lettuce-chopped coarsely 1 14oz can refried beans 1 8oz sour cream Salsa
Bake taco shells according to package directions. Brown ground beef in a large skillet over medium heat and drain grease. Add the water, chilies and Souper Spices Mexican Blend. Mix well and simmer covered for 10 minutes. Stir occasionally. In a small pan, warm the refried beans. When shells are cooled, evenly divide refried beans and spread in the bottom. Next, add lettuce, then taco mixture and top with cheese and black olives. Last, drop a tablespoon of salsa and on top of that, a tablespoon of sour cream. Serve with the extra salsa and sour cream. That’s a complete meal in a shell. If you don’t have shell, just use a large salad dish.