Heat you can enjoy!
Bold Bloody Mary
Van Roehling Like It Hot Seasoning™ to taste (1-2 tablespoons)
4 cups low-sodium tomato juice
1/2 cup fresh lemon juice (from about 3 lemons)
1 jar pickled jalapeños, with 2 tablespoons of the brine
1 teaspoon Worcestershire sauce
3/4 cup to 1 1/2 cups high-quality vodka
1 lemon, thinly sliced, for garnish
4 to 6 pieces celery stalks, for garnish
In a blender or shaker, add the tomato juice, lemon juice, jalapeño and brine, seasoning and Worcestershire sauce, and blend until completely smooth. Transfer the mixture to a pitcher. Stir in the vodka to taste. Fill tall glasses with ice. Divide the Bloody Mary mixture among the glasses, garnish with the lemon slice and celery, and serve.
Bacon Crostini with Pimento Cheese and Candied Jalapenos
2/3 cup Van Roehling Texas Jalapeno Sweeties™
6 slices bacon, cooked until crispy and crumbled (reserve some grease)
1 ciabatta baguette, sliced (you can use whatever kind of baguette!)
12 ounces sharp white cheddar cheese, freshly grated
1 (4-ounce) jar of pimentos, drained
4 ounces 1/2 block cream cheese, softened
1/2 cup mayonnaise
1 teaspoon Van Roehling OMGarlic Seasoning™
Preheat the broiler in your oven to high, with the rack in the center of the oven. Place the baguette slices on a baking sheet. Using a pastry brush, brush each slice with the reserved bacon grease. Place the baking sheet in the oven and broil for just 1 minute or so until the bread is golden. Don’t take your eyes off of it!
Let the crostini cool slightly. Spread each bread slice with a spoonful of pimento cheese (recipe below). Add some bacon crumbles on top. Add one or two candied jalapenos on each crostini and serve.
Add all ingredients together in a large bowl and mix well until combined. You will have some leftover, so store it in a sealed container in the fridge, it’s also delicious on crackers!
Spicy Grilled Corn
1 cup heavy cream
1 ½ tablespoons Van Roehling Like It Hot Seasoning™
4 ears corn, shucked
1 cup grated Queso Fresco
4 tablespoons chives, finely chopped
Grill halved limes along with corn. Douse grilled corn with juice of grilled limes. In a small saucepan, heat cream until it reduces slightly and sticks to the spoon. Stir in seasoning and then pour over grilled corn. Top with cheese and chives.
Spicy BBQ Lettuce Wraps
2 tbsp. unsalted butter, melted
1/3 c. Van Roehling Spicy Habanero Sauce™
1 tbsp. honey
2 c. shredded chicken
1-2 tsp Van Roehling Texas Heat Seasoning™ (depending on desired level of heat)
8 large butterhead lettuce leaves
2 stalks celery, chopped
1/2 c. crumbled blue cheese
1/4 c. ranch dressing
1 tbsp. finely chopped chives
In a large skillet over medium-high heat, melt the butter, add the sauce and stir to combine. Season chicken with Texas Heat™ then add the chicken and cook stirring occasionally until warmed throughout and coated in sauce, about 2 minutes. Arrange the lettuce on a serving platter. Spoon the chicken mixture into the lettuce leaves and top with the celery and blue cheese. Drizzle the lettuce cups with the ranch dressing. Garnish with chives and serve.
3-4 ripe avocados
1 medium tomato diced
2 tablespoon onion, finely chopped (optional)
¼ cup Van Roehling Texas Red Salsa™
1 tablespoon Van Roehling OMGarlic seasoning™
Cut the avocados in half and remove the pit, scoop the flesh into a bowl and using a fork, mash it to your desired consistency. Add remaining ingredients and mix well. Serve with tortilla chips and enjoy!
Tequila Green Bites
4 cups grated cheddar cheese
3 eggs, well beaten
1/2 c. Van Roehling Tequila Green Salsa™
Heat oven to 350. Spread 2 cups cheese in 9x13 baking pan. Mix eggs and salsa. Spread over bottom layer of cheese. Spread remaining 2 cups cheese on top. Bake for 30 min. Allow to cool, cut into 1" squares. Serve on tortilla chips.