SAN JUAN RODEO MIX BBQ CHICKEN RECIPE

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*Start with a beautiful bone in New York Steak or any cut of meat you prefer

*Lightly coat the outside of the meat with oil

*Sprinkle meat liberally with Garlic Award Mix,  Approximately 1 TBLS. per pound, or more or less, depending on the amount of meat you are grilling and the amount of seasoning you prefer.

Grill time depends on your preference of doneness. Use your knuckle to determine if it's well done, medium or rare. Well done is harder with no spring back to the touch, medium is a little softer and rare is very soft to the touch. It's that easy to impress and delight your guests!

You will be so pleased with the juicy and delicious flavor of this beer can roast chicken seasoned with our Garlic Lemon Pepper! It's so simple but you will need a beer can chicken holder or beer can chicken rack to hold the chicken. You will also need a baking sheet pan (cover with aluminum foil for easier clean up). If you have a regular chicken roasting pan you can still use this recipe. Just leave out the beer and smother chicken with vegetable oil or olive oil and Garlic Lemon Pepper and cook your chicken as you normally would.

INGREDIENTS

1 Whole Chicken

2 TBLS. Oil (vegetable, canola, olive or your choice)

Garlic Capital Products® Garlic Lemon Pepper

Beer of you choice (cans only unless you have a special holder)

Pre-heat oven to 375 degrees. Remove any giblets from inside chicken cavity if necessary. Wash and pat dry whole chicken.  Rub oil all over the chicken. Season liberally with Garlic Lemon Pepper. The more the merrier but you can add to your own taste.  Add your favorite beer (cans only unless you have a special holder) to the beer can holder or pour into the beer can holder depending on what type holder you have. Place chicken upright on top of holder or beer can, on baking sheet. Bake for 1-1 1/2 hours OR until chicken temperature reaches 165 degrees. Rest for 10-15 minutes and enjoy! Simple and Delicious!

Pre-heat oven to 450 degrees. Lightly oil baking dish with olive oil. Rub olive oil on fish and season halibut with Spicy Garlic No Salt Mix.       

Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

This delicious snack is so easy! All you need is English muffins, mayonnaise, shredded Parmesan cheese and of course, GARLIC CAPITAL GARLIC CHEESE SPRINKLE! 

Pre-heat broiler to low.  Combine all of the above (save a little grated Parmesan for topping) and using whatever amount of the garlic cheese sprinkle that suits your taste buds. A little at first because you can always add more. The mixture should be slightly thick. Spoon onto muffins and spread over entire surface. Broil on low until cheese is bubbling and starting to brown. Allow time to cool and enjoy!

This swordfish was purchased at Rocca's Market Located in San Martin in the Garlic Capital of California. They always have the finest and freshest seafood in the region.  It's been patted dry and then seasoned on both sides with our delicious Garlic Lemon Pepper. In a heavy saucepan we combined 1 tablespoon of olive oil and 1 tablespoon of butter. When the butter starts to melt add the Swordfish. I like to flip it over immediately so that both sides have plenty of butter and oil to finish cooking. We usually cook our swordfish about 3 minutes per side but that will vary depending on the size of the fish and how you prefer it. The Garlic Lemon Pepper not only gives the fish a fresh, lemon flavor with a hint of garlic and a lot of cracked pepper but the citrus keeps it so moist you will feel like a professional chef in your own kitchen! 

INGREDIENTS

2 cups rice (prepare according to package instructions)

2 tablespoons oil

1/2 medium yellow onion (chopped)

5 mini red and yellow bell peppers (chopped)

2 tablespoons Bayou Mix Garlic Cajun Seasoning (divided in half)

2 fully cooked garlic flavored sausage (sliced into rounds) (any type of sausage is fine if you can't find garlic flavored)

1 lb. shrimp (peeled and de-veined)

3/4 cup chicken stock

1/2 cup sweetened condensed milk

Salt and Pepper to taste

Prepare rice according to package instructions.

Heat a large skillet and add 1 tbsp. oil and chopped onion. Saute until soft, then add chopped mini peppers. Stir in 1 Tbsp. Bayou Mix Garlic Cajun Seasoning.

Add 1 more tablespoon cooking oil and add sliced garlic flavored sausage.

Toss cleaned shrimp with remaining tablespoon of Bayou Mix Garlic Cajun Seasoning and add to mixture in the skillet.

Combine Chicken Stock and Sweetened Condensed Milk. Stir into cooked rice and combine mixture with all ingredients in the skillet. Add desired amount of salt and pepper. Makes 4 servings.

INGREDIENTS

1 lb. Halibut (or you can use whatever fish you choose)

1 tsp. cooking oil

SOUTH OF THE BORDER MIX SEASONING (some like it hotter then others so use to your own taste)

1/2 small head green cabbage 

1/2 small head purple cabbage

1/2 red onion

3 medium size jalapeno peppers

1 cup mayonnaise

Juice of 2 lemons or 3 limes

5 corn tortillas or 6 soft flour tortillas

Fish may be grilled on the barbecue or in the kitchen. You could even bake it with the same method but the traditional way for tacos is grilled.

Pat fish dry and lightly coat with oil. Apply SOUTH OF THE BORDER MIX seasoning lightly if your preference is less spicy and heavy if you like it hot. Keep refrigerated while you prepare the slaw.

Slice the cabbage very thinly and chop. Coarsely chop red onion and add to cabbage. Slice Jalapenos in half, clean out ribs and seeds and slice halves thinly then add to mixture.

Combine Mayonnaise and lemon/lime juice and whisk or stir. Pour over mixture of cabbage and other ingredients and combine well. You can add more mayonnaise if you think it's too dry.

Cook fish on grill and keep an eye on it as it can cook quickly. Fish is done when it flakes easily.

Fill bottom of tortilla with fish meat and top with Mexican Slaw.

Toppings are very important to enjoy a fish taco to it's fullest. Some favorites are Pico De Gallo, Crema, Cilantro and Hot Sauce. Don't be afraid to experiment with any and all toppings that suit your taste buds. 

ENJOY!

Enjoy our unique Meatballs by mixing 2 Tablespoons of your choice of one of the following seasoning blends

BAYOU CAJUN MIX, OLD WEST MESQUITE MIX, GARLIC AWARD, SOUTH  OF THE BORDER, GARLIC LEMON PEPPER, GARLIC PEPPER OR SPICY GARLIC NO  SALT MIX and add to the following 

INGREDIENTS 

1 LB. Ground Beef 

 1/4 Cup Dry Bread Crumbs 

 1/4 Cup Chopped White or Yellow Onion 

 1 Egg (slightly beaten) 

 1/4 Teaspoon Salt 

 2 Tablespoons Parsley Flakes 

 1/2 Cup Water 

 1 Can Cream of Mushroom Soup

INSTRUCTIONS 

Mix Ground Beef, Bread Crumbs, Onion, Egg, Salt, and 2 Tablespoons of  your choice of one of the seasoning mixes listed above. Shape into 24  Meatballs. In a large frying pan add a small amount of oil and brown  Meatballs. Pour off drippings. Stir in Cream of Mushroom Soup, water and  Parsley Flakes. Cover and cook on low heat for 20 minutes, stirring  often. All of our recipes make for quick and delicious dinner ideas.

INGREDIENTS 

8 chicken tenders 

Garlic lemon pepper (Coat well. Approximately 2 TBSP more or less depending on the size of the tenders)

1 TBSP. Basil flavored olive oil (Or any olive oil if not basil flavored. You can add chopped basil for same effect to finished dish if you desire )

¼ Med. Yellow Onion Chopped 

4 Cloves Garlic Chopped

1 Cup Chicken stock

1 Cup White wine

8 spears Asparagus chopped

6 cherry tomatoes halved

½ cup Freshly grated Parmesan cheese

½ box Penne pasta (or your favorite pasta)

INSTRUCTIONS

Sprinkle chicken tenders on both sides with Garlic Capital Products® Garlic Lemon Pepper seasoning and set aside.  Add 1 tablespoon of basil infused olive oil to a medium size saucepan and add chopped onion and garlic. Sauté for 3-5 minutes on medium heat until onions and garlic are tender, move to outer edge of pan and add chicken tenders to center of pan. At medium to medium high heat lightly sear chicken on both sides for approximately 2-4 minutes then add 1 cup white wine, 1 cup chicken stock, cover and cook on medium low heat for 20 minutes or until broth is slightly thickened. Prepare pasta according to package instructions while chicken mixture is cooking. 

With this recipe we use about a half box of penne pasta but you can cook as much as you like and you can substitute with your favorite type of pasta. 

Once chicken is cooked remove from saucepan and reserve the broth to cook the asparagus. With a fork break the chicken into smaller bite sized pieces. Re-heat broth to medium boil and add chopped asparagus. Cook until slightly tender, about 5 minutes, remove from broth and add to chicken mixture. In a large bowl combine the remaining broth with the chicken, garlic, onions, asparagus and sliced cherry tomatoes. Top with grated Parmesan cheese and enjoy!

Can be served hot or cold 

Serves 4 people

 INGREDIENTS

 12 Eggs      

 1 Cup Mayonnaise      

 3 Tablespoons Garlic Cheese Sprinkle (Or to taste) 

INSTRUCTIONS     

Place eggs in a large pot and cover with water, boil for 10-12  minutes and remove from heat. Cool with water and ice then remove the  shells. Cut eggs in half lengthwise, remove the yokes, place in a large  bowl and set aside the egg whites for later. Combine the yokes with the  Mayonnaise and Garlic Cheese Sprinkle. You may use an  electric blender for a smoother filling or mash with fork or potato  masher for a more lumpy texture. Fill the whites of the eggs with the  mixture. Sprinkle with Paprika if desired.

*Best if refrigerated before serving*

For more great recipes and dinner ideas using the delicious garlic products from Garlic Capital Products® check our site regularly

Combine Mayonnaise, Garlic Cheese Sprinkle and shredded Cheese in a bowl. Cut bread in half lengthwise*,  spread the mixture evenly on the inside of halves. Scatter the grated  Parmesan Cheese on top and bake at 375 degrees for approximately 5-7  minutes or until bubbly and slightly browned.

1/4 Cup grated Parmesan Cheese 

(You can also top baked Chicken or Fish with this recipe for a moist and delicious dish)

   1 Cup Mayonnaise    

   2 Tablespoons Garlic Cheese Sprinkle

   1/2 Cup Monterey Jack, Cheddar or your favorite melting cheese shredded    

1/4 Cup grated Parmesan Cheese 

1 Loaf Sourdough or French Bread 

INSTRUCTIONS

Combine Mayonnaise,   Garlic Cheese Sprinkle and shredded Cheese in a bowl. Cut bread in half lengthwise*,  spread the mixture evenly on the inside of halves. Scatter the grated  Parmesan Cheese on top and bake at 375 degrees for approximately 5-7  minutes or until bubbly and slightly browned.

*If desired rub halves with garlic paste prior to spreading the mixture on bread for a more intense garlic flavor*  For more recipes and dinner ideas check our site regularly. More to come using our fabulous garlic products.

INGREDIENTS  

2 pints Heavy Whipping Cream

2 Tablespoons Garlic Lemon Pepper

1/2 Cup Butter 

1/2 Cup Flour 

Parsley 

INSTRUCTIONS

In a medium saucepan heat heavy cream stirring constantly and bring to a low boil. Add  Garlic Lemon Pepper and reduce to a simmer. In a  separate saucepan melt the butter and then slowly add the flour to  create a roux or paste like substance. Slowly add the cream to the roux  stirring constantly. Remove from heat when the sauce begins to thicken.  Garnish with fresh Parsley and serve over Pasta, Vegetables, Chicken or  Seafood.

For more great recipes and dinner ideas check our site regularly!

 OLD WEST MIX GARLIC MESQUITE, GARLIC CHEESE SPRINKLE, SOUTH OF THE BORDER MIX, SPICY GARLIC NO SALT MIX, NO SALT AWARD MIX OR AWARD MIX

Mix 5 Teaspoons of your choice of one of the above seasonings 

with 16 oz. of Sour Cream or Greek Yogurt.  

Enjoy with Chips, Crackers or Vegetables. For more great recipes using garlic products and easy dinner ideas check our site regularly!