Monthly Archives

August 2020

Mexican Cucumber Snack

By | Entree, Grilling / BBQ, Recipe, Seasoning & Rub | No Comments

Mexican Cucumber Snack

Totally refreshing, healthy and far from bland.

PREP — 2 Minutes    COOK — 0 Minutes   

TOTAL — 2 Minutes  SERVINGS — 1+

ingredients

• Cucumbers

• Limes

• Schultz’s Seasoning & Rub

• Schultz’s Cooking Sauce, optional

directions

1.  Peel the cucumber, leaving stripes of skin on the outside. Slice into 1/2″ rounds. Arrange the cucumbers on a plate, squeeze fresh lime juice over the top.

2.  Sprinkle Schultz’s Seasoning & Rub on top and enjoy!

3.  If you like an extra dose of flavor or heat, try dipping these into any of Schultz’s Cooking Sauces for an extra kick.

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

GET OUR NEWSLETTER:

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2100 CENTRAL AVE. SUITE 201
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        720.204.3042

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Grilled Pork Chops with Chile & Pineapple

By | Entree, Green Chili Lime Cooking Sauce, Grilling / BBQ, Recipe | No Comments

Grilled Pork Chops with Chile & Pineapple

Tender grilled pork chops and pineapple with a kick of green chile.

PREP — 15 Minutes    COOK — 15 Minutes   

TOTAL — 30 Minutes  SERVINGS — 4

ingredients

• 1/3 cup chopped fresh cilantro, plus more for garnish

• 1/2 cup pineapple juice

• 1 tablespoon honey

• 2 oz fire roasted hatch green chilies

• 2 tablespoons Schultz’s Green Chili Lime Sauce

• 1 pound boneless thin-cut pork chops, trimmed

• 3/4 teaspoon salt

• 1/4 teaspoon ground pepper

• 1 medium pineapple, peeled, cored and cut into 1/2-inch-thick rings

• 1 large red onion, cut into 1/2-inch-thick rings

• 1 tablespoon extra-virgin olive oil

• Lime wedges for serving

directions

1.  Preheat grill to medium-high or heat a grill pan over medium-high heat.

2.  Combine cilantro, pineapple juice, green chilies, honey, Schultz’s Green Chili Lime sauce in a blender; puree until smooth. Reserve 1/4 cup for serving. Transfer the remaining mixture to a medium bowl and add pork chops. Turn to coat and let marinate for 5 minutes.

3.  Brush pineapple and onion slices with oil. Remove the pork from the marinade and sprinkle with salt and pepper. Grill, flipping once, until an instant-read thermometer inserted in the thickest part of a chop registers 145 degrees F, 3 to 5 minutes per side. Grill the pineapple and onions, flipping once, until lightly charred, 4 to 5 minutes per side.

4.  Dice up the grilled onions and cut pineapple into bite-sized chunks. Serve the pork, pineapple and onions drizzled with the reserved sauce. Serve with more cilantro and lime wedges, if desired.

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

        720.204.3042

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Spicy Ketchup

By | Recipe, Seasoning & Rub, Side, Sweet Heat Cooking Sauce | No Comments

Spicy Ketchup

A kickin’ condiment with a bold, sweet and spicy twist.

PREP — 2 Minutes    COOK — 5 Minutes   

TOTAL — 7 Minutes  SERVINGS — 4

ingredients

• 1 clove garlic, minced

• 1 tablespoon butter

• 1 cup ketchup

• 2 tablespoons Schultz’s Sweet Heat Cooking Sauce

• 1 tsp Schultz’s Seasoning and Rub

directions

1. In a saucepan over medium heat, lightly saute garlic in butter, about 2 minutes. Add ketchup, Schultz’s Sweet Heat Sauce and Seasoning to the saucepan. Cook another 5 minutes. Remove from heat. Cool before serving.

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

        720.204.3042

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 2100 CENTRAL AVE. SUITE 201
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Grilled Lamb Kebabs

By | Entree, Grilling / BBQ, Recipe, Seasoning & Rub | No Comments

Grilled Tandoori Lamb Kebabs

Tender grilled lamb kebabs marinated with creamy tandoori sauce.

PREP — 20 Minutes    COOK — 15 Minutes   

TOTAL — 35 Minutes (+4 hrs to marinate)  SERVINGS — 10

ingredients

• 1 cup plain yogurt

• 1/2 cup lemon juice

• 1/4 cup finely minced onion

• 2 cloves crushed garlic

• 1 tbsp freshly grated ginger

• 2 tsp garam masala

• 2 tbsp Schultz’s Gourmet Seasoning

• 2 pounds boneless lamb shoulder, cut into 2 inch pieces

• 1 tsp kosher salt

• 1 tbsp vegetable oil

• chopped cilantro (optional)

• fresh lemon wedges (optional)

• 1 medium red onion, sliced (optional)

directions

1.  In a large mixing bowl whisk together yogurt, lemon juice, onion, garlic, ginger, garam masala, and Schultz’s Gourmet Seasoning.

2.  Toss the lamb into into your marinade; mix until all the lamb pieces are coated evenly. Cover the mixture with plastic wrap and refrigerate for at least 4 hours, or overnight if you have time.

3.  Remove the bowl from the fridge. Skewer the lamb pieces so that they barely touch. Remove the excess marinade with a paper towel. Brush each lamb piece with vegetable oil and then sprinkle with salt.

4.  Preheat your grill to medium heat and lightly oil the grates.

5.  Add your skewers to the grill and cook for about 5 to 7 minutes on each side.

6.  Remove the skewers from the grill. Garnish with red onions, lemon wedges, and chopped cilantro as desired. Enjoy!


REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

        720.204.3042

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

 2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

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How Long to Grill Anything

By | Blog, Grilling / BBQ, Grilling Tips | No Comments

A simple guide to grilling anything.

From chicken to burgers to salmon and veggies, we’ve got you covered for everything you want to serve up this grilling season.

 

Grilling may seem as simple as tossing your favorite meat or veggies over an open flame until it earns some char marks, but there’s much more to it than that. It’s important to give food those all-important grill marks, without losing juiciness or overpowering the flavor of your marinade.

We’ve created this comprehensive guide for exactly how long to grill just about anything, so that you can be a confident grill master this summer season and beyond. Plus, we’re sharing some of our favorite grilling recipes.

Get the recipe! Cilantro and Lime Chicken

CHICKEN

It’s important to grill chicken to its USDA Safe Minimum Internal Temperature of 165 degrees. Grilling times for chicken vary greatly, depending on if you’re grilling it with the bone or not.

Bone-in Breasts, Thighs, and Drumsticks: Grill covered over indirect heat for 40-50 minutes, turning occasionally.

Boneless Breasts: Grill over direct heat for 5-6 minutes per side.

Cutlets: Grill over direct heat for 2-3 minutes per side.

Wings: Grill covered over indirect heat for 25-30 minutes, turning occasionally.

Mustard Bacon Wrapped Pork LoinGet the recipe! Tangy Mustard Bacon Wrapped Pork Loin

PORK

We are a big fan of baby back ribs in the summertime and think they taste best at home on the grill. It’s important to cook pork to at least 145 degrees, unless it’s ground (which needs to be cooked to 160 degrees).

Tenderloin: Grill over direct heat for 6-8 minutes per side, turning occasionally. Then cover and cook over indirect heat for 10-12 minutes.

Chops (¾- to 1-inch thick): Grill for 4-6 minutes per side.

Ribs: Grill over direct heat for 5 minutes. Then cover and grill over indirect heat for 10-12 minutes.

Get the recipe! Perfectly Grilled Steak

BEEF

There are few things better than a juicy steak hot off the grill, and it’s important to maintain its juiciness while cooking it properly. These grilling times are for a medium-rare steak and medium burger, so you may want to let your meat cook a little longer if you prefer a less pink interior. Like pork, steaks also require a minimum internal temperature of 145 degrees.

Steaks (½- to 1-inch thick): Grill over direct heat for 4-6 minutes per side (think flank or skirt steak).

Steaks (1- to 1 ½-inch thick): Grill over direct heat for 4-5 minutes per side. Then cover and cook over indirect heat for 4-10 minutes (think strip steak, ribeyes, or a London Broil).

Burgers (¾- to 1-inch thick): Grill over direct heat for 5-6 minutes.

Bacon wrapped shrimp

Get the recipe! Bacon Wrapped Shrimp

SHELLFISH

Nothing says summer like fresh seafood on the grill, and we can appreciate the quick cooking time of shellfish when entertaining! Shellfish require a minimum internal temperature of 145 degrees.

Shrimp: Grill over direct heat for 1-2 minutes per side.

Scallops: Grill over direct heat for 1-2 minutes per side.

Mesquite Smoked Salmon

Get the recipe! Mesquite Smoked Salmon

FISH

Whether you’re cooking up your own fresh catch of the day or whatever was at your local grocery store, it’s important to keep your cooking time short and sweet. Fish needs to be cooked to a minimum internal temperature of 145 degrees, which usually only takes a few minutes.

Fillets (¾- to 1-inch thick): 3-5 minutes per side.

Steaks (¾- to 1-inch thick): 3-5 minutes per side.

Get the recipe! Spicy BBQ Lamb Chops

LAMB

We love grilling lamb with a refreshing, herby marinade or sauce in the summertime. Lamb also has a minimum internal temperature of 145 degrees.

Chops (½- to 1-inch thick): Grill over direct heat for 3-4 minutes per side.

Chops (1- to 1 ½-inch thick): Grill over direct heat for 4-6 minutes per side.

Ground Lamb: Grill over direct heat for 2-3 minutes per side.

Get the recipe! Grilled Street Corn

VEGGIES

We definitely tend to eat more veggies during grilling season, thanks to the amazing texture and flavor the grill brings to fresh and seasonal veggies.

Onions (½-inch thick rings): Grill over direct heat for 5-6 minutes per side.

Mushrooms: Grill over direct heat for 4-5 minutes per side (think whole button or portobello mushrooms).

Bell Peppers, Squash, Eggplant, and Zucchini (½-inch thick slices): Grill over direct heat for 4-5 minutes per side.

Corn Cob, Husked: Grill over direct heat 6-7 minutes per side.

Corn Cob in Husk: Grill over direct heat 14-15 minutes per side.

Romaine Hearts: Grill over direct heat for 45 seconds to 1 minute per side.

Get the recipe! Spicy Grilled Mango

FRUIT

Grilled fruit adds an extra-special flavor to desserts, kebabs, and meat dishes. We stock up on extra peaches and pineapple at the farmers market to turn them into glorious sweet treats on the grill.

Watermelon: Grill over direct heat for 1-3 minutes per side, depending on the thickness of your slices.

Peaches: Grill over direct heat for 2 minutes per side.

Pineapple Rings: Grill over direct heat for 5-6 minutes per side.

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

 2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

How To Sear Meat

By | Blog, Grilling / BBQ, Grilling Tips | No Comments

How to Sear Meat.

What does it mean to sear the meat?

Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a browned crust forms. Searing meat is 100% about building flavor. And oh, what flavorful goodness it is.

When searing, the oil is less of a cooking medium and more of a way to get uniform surface contact between the meat and the pan. This will give you a nice, even caramelization and prevent some spots from burning while other spots are still pale. This translates into the kind of deep, savory flavor that we crave on an almost a cellular level. This is the flavor that makes us want to lick our plates clean.

Can you sear meat in butter?

We would advise you not to use butter, at least not whole butter, to sear your meat. Butter’s smoke point is much too low and it will burn quickly. You can finish a steak by basting it with whole butter but you don’t want to begin with butter. An oil with a higher smoke point and a neutral flavor is what you want.

What is the best oil to sear?

For high-temperature searing, it’s best to use a refined oil with a higher smoke point. Let your favorite fruity EVOO sit this round out; it’s canola’s time to shine. Safflower, peanut, grapeseed and avocado oils are also good options.

Do you sear meat before or after cooking?

TheseSearing meat doesn’t create an impermeable barrier that prevents the release of natural juices when cooking or slicing a steak or other cut of meat– that’s a myth. But that doesn’t mean you should abandon searing altogether. You should always consider searing steaks before grilling, baking, braising, roasting, or sautéeing to build that sublime flavor

The reverse sear only works with a thick steak — an inch and a half at least..

Regular Searing How-To?

• TAKE THE CHILL OFF

Pull the meat from the fridge and set it out at room temperature for a short while before searing it. This lets the meat relax, allowing the meat’s natural moisture to reabsorb into the muscle, rather than staying trapped between the meat’s fibers.

• MAKE SURE YOUR PAN IS HOT

High temperatures are needed to get a truly caramelized, deep-brown sear on the surface of the meat. Use a stainless steel or a cast iron skillet for this kind of cooking; avoid nonstick skillets. Add a few teaspoons of vegetable oil, using a brush to spread the oil out and set the pan set over high heat. Pat the meat dry as the pan heats — this helps keep it from steaming instead of searing. Don’t salt the food before cooking. Salting can draw moisture and juices out of the meat. However, you can add other seasonings before cooking. When the oil starts to shimmer and smoke just slightly, you’re ready to add the meat. It should sizzle loudly. Sear for 3-4 minutes on each side, until browned on the outside and medium rare on the inside.

• DON’T CROWD THE PAN

If you’re cooking one large piece of meat, make sure to use a pan large enough to hold it. If you’re cooking smaller pieces of meat, like for a stew, leave a few inches of space between the pieces of meat. This also ensures even cooking and prevents crowded meat from steaming instead of searing.

RESIST FUSSING WITH IT

Once you’ve put the meat in the pan, let it be. I know how tempting it is to take a peak under the meat or move things around like we do for a sauté, but try to resist! Meat needs a few minutes of uninterrupted contact to properly sear — it will actually stick to the bottom of the pan at first and then release naturally when seared. After a few minutes, shake the pan. If the meat releases from the pan, it’s ready to be flipped to another side.

OTHER TIPS

Use tongs or a spatula instead of a fork to turn the food so you don’t lose juices. Once the food is seared, continue cooking it according to your recipe. After searing, fish or scallops may require just a few more minutes of cooking at a lower temperature before done.

Don’t forget the sides and ends. Sear all sides of the meat. Use tongs to hold it up, if necessary. Round roasts tend to roll over rather than stay put. Try to lean the meat against the edge of the pan to support it while you brown each part.

Don’t waste the crusty bits. Seared meats leave flavorful pan drippings known as fond, which can later be used to make a pan sauce by “deglazing” the pan with a small amount of liquid.

Reverse Searing How-To?

The theory with reverse searing is you get a much more evenly cooked steak with more of the steak being the right temperature as opposed to regular searing where there is a larger band of well done meat surrounding the proper temperature meat.

Directions: Cook it on a rack at very low temperature until an instant read thermometer gives you the degree of doneness you’re after. Take it out and let it sit for 5-10 minutes. Next, in a hot (and we mean HOT) skillet, sear the meat for one minute on each side. You should be left with a piece of meat that has that has a tasty coating with a tender inside.

This simple technique gives your recipes rich, delicious savory flavor and a restaurant-quality look. It’s a simple step that transforms everyday recipes into something sublime.

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

 2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

Barbecue Rib Sandwich

By | Barbecue Sauce, Grilling / BBQ, Recipe, Spicy Mesquite BBQ Sauce | No Comments

Barbecue Rib Sandwich

A Rack-O-Ribs “Hero”.

PREP — 20 Minutes    COOK — 1.5 Hours   

TOTAL — 2 Hours  SERVINGS — 4

ingredients

1 tablespoon light brown sugar

2 teaspoons chili powder

• 2 teaspoons smoked paprika

• Kosher salt and freshly ground black pepper

• 1/4 teaspoon granulated garlic

• 3/4 Cup Schultz’s Spicy Mesquite BBQ Sauce

• One 1 1/2-pound meaty rack baby back ribs

• Sliced onion and dill pickle slices, for serving

• 4 Brioche Buns

 

directions

1.  For the ribs: Prepare an outdoor grill l for cooking over indirect medium heat (if your grill has a thermometer, aim to keep the temperature at about 350 degrees F). Combine the brown sugar, chili powder, smoked paprika, granulated garlic and 1 teaspoon salt and 1/4 teaspoon pepper in a small bowl.

2.  Insert a butter knife between the membrane and bone on the back of the rack of ribs. Grab the membrane with a paper towel to grip it and pull off and discard the membrane. Sprinkle the spice mixture on both sides of the ribs and rub it in. Wrap the ribs tightly in aluminum foil and set on the indirect side of the grill. Cook, turning the package once, until the meat is tender and pulling from the bone but not totally falling apart, 1 hour 15 minutes to 1 hour 30 minute.

3.  When the ribs are tender, remove them from the grill and unwrap them (leave the grill on). Let cool until you can touch the ribs without burning your fingers. With a knife, slit the skin on the back of the ribs and carefully pull out the bones, keeping the slab in one piece.

4.  Increase the grill temperature to high for cooking over direct heat. Add the boneless slab to the grill, rounded-side up, and brush with some of the Spicy Mesquite BBQ sauce. Grill until the underside begins to crisp, about 2 minutes. Carefully flip the slab and brush the underside of the ribs with more sauce. Continue to grill the ribs until they’re glossy and caramelized, 2 to 3 minutes more. Divide the rib slab into four servings. Place the ribs on the brioche buns, brush with more sauce and top with onions and pickles. Serve with the extra sauce on the side.

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

        720.204.3042

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

 2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

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Spicy BBQ Lamb Chops

By | Barbecue Sauce, Cooking Sauces, Grilling / BBQ, Original BBQ Sauce, Recipe, Spicy Original Cooking Sauce | No Comments

Spicy BBQ Lamb Chops

Grilled lamb chops with a spicy barbecue marinade.

PREP — 35 Minutes    COOK — 10 Minutes   

TOTAL — 45 Minutes  SERVINGS — 6

ingredients

1/4 cup tomato sauce

• 2 tablespoons of Schultz’s Original BBQ Sauce

• 1 tsp Schultz’s Spicy Original Cooking Sauce

• 2 teaspoons Worcestershire sauce

• 1 tablespoon malt vinegar

1 teaspoon Dijon mustard

2 teaspoons brown sugar

2 pounds lamb chops  

directions

1.  In a large mixing bowl add the tomato sauce, Schultz’s Spicy Original, Schultz’s Original BBQ Sauce, Worcestershire sauce, vinegar, mustard, and brown sugar. Mix the ingredients together and then add your lamb chops to the mixture. Cover the bowl and place in the refrigerator for at least 20 minutes.

2.  Preheat an your grill to high heat and lightly oil the grates.

3.  Add the lamb chops to the grill and cook for about 10 minutes, turning frequently and basting often with the marinade. The internal temperature of the chops should reach a minimum of 145 °F (63 °C).

4.  Remove from the grill and serve while hot. Enjoy!

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

        720.204.3042

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

 2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

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Tips For Healthy Grilling

By | Blog, Grilling / BBQ, Grilling Tips | No Comments

Tips For Healthy Grilling

Planning to fire up the grill this summer? Everyone’s favorite summertime cooking technique sometimes suffers from using too much fat and sodium in recipes. Here’s how to grill food that’s flavorful and healthy.

 

Cook more vegetable and fruits.

They provide essential vitamins, fiber and antioxidants.
Practically any vegetable can be grilled. Cook directly on the grates, or use skewers or a grill basket to prevent small pieces from falling through. Grilling makes veggies tender and adds smoky flavor.

Grilling fruit caramelizes its sugars, sweetening the flavor. Nectarines, papaya, peaches, pineapple, and plums work well. Slice the fruit to a thickness of half an inch. Then brush on a little olive oil and sprinkle it with cinnamon, red chili flakes, or nutmeg.

Go easy on the beef.

Red meat increases your risk of many diseases, so it’s smart to limit how much you eat. For example, a 2017 study published in BMJ found that a high intake of red meat increased the risk of dying from nine causes—including cancer, heart disease, liver disease, and stroke—by 26 percent. But white meat, such as chicken, was linked to a reduced risk. Opt for lean cuts of beef, and use meat as an accent instead of the main dish. For example, put sliced steak over a salad.

Use meat alternatives like tofu or tempeh.

Tofu is high in calcium and grilling adds a golden crust.

Schultz's Sauces
Choose a marinade that’s low sodium and LOW SUGAR.

Schultz’s Gourmet Cooking & BBQ Sauces are great low sodium and low sugar options. Lowering your sugar and salt intake promotes:
– Good heart health
– Lowered Blood Pressure
– Weight Loss

Cook more fish.

It’s a good source of Omega 3s, which help promote good cardiovascular health. Start with shrimp. Try marinating medium-sized, shell-on shrimp in olive oil, garlic, and fresh herbs, then grilling for about 3 minutes on each side. The shell helps keep the meat moist. Salmon is also easy to grill and is one of the top sources of heart-healthy omega-3s.

Looking for some recipe inspiration? Check out our recommendations below:

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

 2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

Mexican Pasta Salad

By | Appetizer, Cooking Sauces, Entree, Green Chili Lime Cooking Sauce, Recipe, Side | No Comments

Mexican Pasta Salad

Mexican pasta salad with creamy avocado dressing.

PREP — 10 Minutes    COOK — 10 Minutes   

TOTAL — 20 Minutes  SERVINGS — 4

ingredients

Dressing:

• ½ ripe avocado

• 1/4 cup Schultz’s Green Chili Lime Cooking Sauce

• 2 tablespoons mayonaise

• 1 small clove garlic, grated

• 1/4 teaspoon Schultz’s Seasoning & Rub

Pasta Salad:

• 8 ounces whole-wheat fusilli (about 3 cups)

• 1 cup halved grape or cherry tomatoes 

• 1/2 cup canned black beans, rinsed

• 1/2 cup corn, fresh or frozen (thawed)

• 1/2 cup shredded Cheddar cheese 

• 1/4 cup diced red onion

• 1/4 cup chopped fresh cilantro

directions

1. To prepare dressing: Combine avocado, mayonnaise, Schultz’s Gourmet Seasoning, Green Chili Lime sauce, garlic and cumin in a mini food processor. Puree until smooth.

2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, rinse with cold water, then drain again. Transfer to a large bowl. Stir in tomatoes, beans, corn, Cheddar, onion and cilantro. Add the dressing and toss to coat. Enjoy!

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

        720.204.3042

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

 2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

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