Category

Seasoning & Rub

Buffalo Cauliflower Baked Mac and Cheese

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Buffalo Cauliflower Baked Mac and Cheese

A side-dish that you won’t want to treat as a side. 

PREP — 40 Minutes    COOK — 30-40 Minutes   

TOTAL — 95 Minutes (includes cooling time)  SERVINGS — 8-10

ingredients

• 7 tablespoons unsalted butter, plus more for the dish

• 1 medium head cauliflower, cut into florets (about 4 cups)

• 1 pound elbow macaroni

• 2 stalk celery, finely chopped 

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 3/4 cup Schultz’s cooking sauce, either Spicy Original or Sweet Heat

• 2 tablespoons all-purpose flour

• 2 teaspoons dry mustard

• 2 1/2 cups half-and-half

• 2 1 pound sharp yellow Cheddar, cut into 1/2-inch cubes (about 3 1/2 cups)

• 8 ounces pepper jack cheese, shredded (about 2 cups)

• 2/3 cups sour cream

• 1 cup panko

• 1/2 cup crumbled blue cheese

• 2 tablespoons chopped fresh parsley

• Kosher salt

directions

1. Preheat the oven to 350 degrees F and butter a 13-by-9-inch baking dish.

2. Bring a large pot of salted water to a boil and fill a large bowl with ice water. Cook the cauliflower until just tender, about 5 minutes. Use a slotted spoon or spider to remove the cauliflower and immediately submerge it in the ice water to cool completely, then drain. Bring the salted water back to a boil and cook the pasta until al dente, about 7 minutes. Drain and set aside

3.  Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the celery and onion and cook until soft, about 5 minutes. Stir in the blanched cauliflower and garlic and cook 2 minutes, then add 1/2 cup Schultz’s Spicy Original (or Sweet Heat) and simmer until slightly thickened, about 1 minute more.

4. Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour and mustard until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup Schultz’s Spicy Original (or Sweet Heat) and stir until thick, about 2 minutes. Whisk in the Cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

5. Spread half of the macaroni in the prepared baking dish and pour over about half of the cheese sauce. Top with the cauliflower mixture and the remaining macaroni. Pour the remaining cheese sauce evenly on top.

6. Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted, about 30 seconds. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let cool 10 minutes, then serve with additional hot 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.

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Mexican Meatball Subs

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Mexican Meatball Subs

Give your next meatball sub some south-of-the-border flair.

PREP — 20 Minutes    COOK — 15 Minutes   

TOTAL — 35 Minutes  SERVINGS — 4

ingredients

1 pound meatloaf mix ( ground beef, pork and veal)

• 1/4 cup of finely crushed tortilla chips

• 1 large egg, beaten

• 1/4 cup chopped fresh cilantro, plus 3 sprigs

• 1/4 cup finely chopped scallions, plus more for garnish (optional)

• 3 cloves garlic; 1 minced, 2 mashed

• 3 teaspoons Schultz’s Seasoning & Rub 

• 2 teaspoons ground cumin

• 1 tablespoon Schultz’s Spicy Original or Green Chili Lime

• 1 tablespoon extra-virgin olive oil

• 2 cups canned fire-roasted diced tomatoes

• 4 crusty sub rolls, halved and split

• Diced avocado and crumbled Mexican cheese, for garnish (optional)

directions

1. Preheat the oven to 350. Mix the meat, tortilla chips, egg, chopped cilantro, 1/4 cup scallions, minced garlic, 1 teaspoon Schultz’s Seasoning & Rub, 1 teaspoon cumin in a bowl. Roll into 16 small meatballs.

2. Heat the olive oil in a nonstick skillet over medium heat. Add the meatballs and lightly brown, turning as needed, about 5 minutes. Add the smashed garlic and the remaining 2 teaspoons Schultz’s Seasoning & Rub and 1 teaspoon cumin; cook for 1 to 2 minutes. Add the tomatoes, cilantro sprigs, 1 tablespoon Schultz’s Spicy Original or Green Chili Lime, and 1 1/2 cups water. Bring to a simmer, then cover, reduce the heat to low and cook until the sauce thickens and the meatballs are tender, about 15 minutes.

3.  About 5 minutes before the meatballs are done, toast the rolls in the oven. Place 2 roll halves in each of 4 shallow bowls and top with 4 meatballs. Drizzle with sauce, then pour the remaining sauce into the bowls. Top with avocado, cheese and/or scallions, if desired.

4. Optional: Drizzle with Schultz’s Spicy Original or Green Chili Lime sauce to add some 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.

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Rotisserie Turkey

Grilled Rotisserie Turkey and Grilled Stuffing

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Grilled Rotisserie Turkey and Grilled Stuffing

Basting itself to juicy, smoky perfection.

PREP — 10 Minutes    COOK — 1-2  Hours 15 Minutes   

TOTAL — 2 Hour 25 Minutes  SERVINGS — 8-10

ingredients

For the Turkey

12-14 lb. turkey (wing tips removed)

• 4 tbsp Schultz’s seasoning & rub

• Vegetable oil

• 6 tbsp unsalted butter, melted

 

For the Stuffing

1 stick (8 tbsp) butter

2 tbsp fresh sage, minced

2 tbsp fresh thyme, minced

3 stalks celery, diced

• 2 yellow onions, diced

• 1 1/2 tsp Schultz’s seasoning & rub

• 3 cups turkey or chicken broth

• 2 large eggs

• 1/2 cup fresh parsley leaves, chopped

• 16 cups cubed stale white bread

directions

1.  For the turkey: Prepare a grill fitted with a rotisserie attachment according to the manufacturer’s instructions for cooking over medium-high heat.

2.  Truss the turkey with butcher’s twine so it is compact, then mount the turkey on the rotisserie spit. Push in the spit forks so they are very secure; tighten the screws well.  

3.  Rub the turkey all over with oil and sprinkle with Schultz’s Seasoning.

4.  Place the spit on the rotisserie. If you are using a large kettle-style charcoal grill, position a 9-by-13-inch disposable aluminum pan under the turkey. If you are using a multi-burner gas grill, position a 9-by-13-inch disposable aluminum pan or a half-sheet pan under the turkey, depending on the clearance between the bird and the grill grates; if necessary, remove the grill grates and place the pan on the bars below.

5.  Cover the grill and cook until the skin starts to brown slightly, about 20 minutes. Uncover the grill, drizzle the turkey slowly with the melted butter as it turns, then cover the grill and continue to cook for another 40 minutes.

6.  Meanwhile, for the stuffing: Melt the butter in a large skillet over medium heat. Add the sage, thyme, celery, onions, 1 1/2 teaspoons Schultz’s Seasoning and cook until the vegetables are softened, about 5 minutes. Add the broth and bring to a simmer. Remove from the heat.

7.  Beat the eggs with the parsley in a large bowl. Add the bread, then pour in the vegetable-broth mixture and toss to combine.

8.  After the turkey has been roasting for 1 hour, uncover the grill and carefully spoon the stuffing into the pan under the turkey. Cover the grill and continue to cook until a thermometer inserted in the thickest part of the thigh registers 165 degrees F and the stuffing is golden on top and hot throughout, another 1 hour to 1 hour 15 minutes; remove the stuffing earlier if it starts to brown too quickly on the bottom. Remove the turkey from the spit and let rest for 30 minutes before carving. Keep the stuffing warm until ready to serve.

Note: If are using a multi-burner gas grill with a half-sheet pan to catch the drippings, you will have enough room to cook a double batch of stuffing.

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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Grilled Pumpkin Pie

Grilled Pumpkin Pie

By | BBQ Sauces, Entree, Occasion, Recipe, Seasoning & Rub | No Comments

Grilled Pumpkin Pie

This classic pumpkin pie has one smokey twist.

PREP — 5 Minutes    COOK — 65 Minutes   

TOTAL — 1 Hour 10 Minutes  SERVINGS — 8

ingredients

1, 15oz. can pumpkin puree

• 1 1/4 cups heavy cream

• 2/3 cups granulated sugar

• 1 tsp ground cinnamon

• 1/2 tsp nutmeg

• 1/2 tsp vanilla extract

• 1/4 tsp kosher salt

• 3 large eggs

• 1, 9 inch frozen pie shell in a metal pan

directions

1.  Bring grill temperature up to 400 degrees Fahrenheit.

2.  If using homemade pie crust, prepare crust and press into pie dish. If using store-bought make sure the crust is thawed (not frozen). Using a fork, poke small holes all around pie crust.

3.  Beat one egg in a small bowl and brush on the crust edge. Place pie crust on grill for 15 minutes. Cover grill. Remove crust from grill and reduce heat to 325 degrees Fahrenheit.

4.  Meanwhile, gently whisk the pumpkin, cream, granulated sugar, cinnamon, nutmeg, vanilla, salt and 2 eggs together in a large bowl. Pour the filling into the crust.

5.  Place the pie on the indirect heat side of the grill. Cover and cook until it is starting to set around the edges, about 25 minutes, then rotate, cover and cook for another 25 minutes (the middle will still jiggle slightly).

6.  Move the pie to the direct heat side of the grill and cook for a few more minutes to help crisp the bottom of the pie.

7.  Check pies to see if complete. Place a tooth pick into center of pie. If they come out clean, pie is done. If the pie sticks to toothpick, continue cooking until you get a clean toothpick.

8.  Transfer to a rack; let cool completely.

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
BOULDER CO, 80301

        720.204.3042

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Cider Glazed Vegetables

Grilled Cider Glazed Veggies

By | BBQ Sauces, Entree, Occasion, Recipe, Seasoning & Rub | No Comments

Grilled Cider Glazed Veggies

Smokey vegetables with a sticky, tangy glaze.

PREP — 15 Minutes    COOK — 20 Minutes   

TOTAL — 35 Minutes  SERVINGS — 4-6

ingredients

1 1/2 lb. parsnips

• 1 1/2 lb. carrots

• 1 large sweet onion

• 1 tbsp olive oil

• 1-2 tbsp Schultz’s seasoning & rub

• 1/4 cup apple cider

• 1/4 cup chicken broth

• 2 tbsp butter

• 1 tbsp maple syrup

 

directions

1.  Peel and cut vegetables into 1-inch pieces. In a large bowl, toss parsnips, carrots and onion with the olive oil until the vegetables are well coated. Season to taste with Schultz’s Seasoning & Rub.

2.  Bring cider, broth, butter and maple syrup to a boil. Cook, uncovered, until reduced by half and syrupy, about 10 min. Season with Schultz’s Seasoning & Rub.

3.  Prepare grill for direct cooking over medium heat (300-400 degrees.) Preheat a perforated grill pan for 10 minutes.

4.  Spread the vegetables onto pan in a single layer. Grill with the lid close as much as possible, stirring occasionally, for about 10 minutes or until the vegetables and tender and lightly charred.

5.  Transfer veggies to a bowl, toss with the apple cider glaze and serve immediately.

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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Taco Pie

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Taco Pie

Seasoned beef smothered between flaky golden crust.

PREP — 20 Minutes    COOK — 40 Minutes   

TOTAL — 60 Minutes  SERVINGS — 8 (serving size: 1 slice)

ingredients

• 2 teaspoons olive oil

• 1 pound (lb) of ground sirloin

• 3/4 cup diced yellow onion

• 2 tablespoons of Schultz’s Gourmet Seasoning & Rub

• 1/4 cup of salsa (use your favorite!)

• 3-4 tabelspoons of Schultz’s Chipotle cooking sauce

• 1 (14.1-oz.) package refrigerated pie crust, divided

• 1 (16-oz.) can refried beans

• 8 ounces (about 2 cups) of shredded Cheddar cheese, divided

• 1 (4-oz.) can diced green chiles

• Toppings: sour cream, salso, avocado, jalapenos

directions

1.  Combine  Preheat oven to 425°F. Heat olive oil in a large skillet over medium-high heat.

2.  Add beef and onion; cook, stirring to crumble, until the onions are softened and meat is browned – about 5 minutes.

3.  Stir in Schultz’s Gourmet Seasoning & Rub, and Schultz’s Chipotle cooking sauce until combined. Cook for 2 minutes, and remove from heat.

4.  Place 1 pie crust in the bottom of a pie plate. Spread refried beans evenly over crust; sprinkle with 1/2 cup of shredded cheddar cheese. 

5.  Top with beef mixture, and then spoon green chiles evenly over beef mixture; sprinkle with remaining cheese.

6.  Top with remaining pie crust; lightly press edges of crust together to seal.

7.  Top Bake in preheated oven for 30 minutes, tenting edges with foil during the last 10 minutes if crust becomes too brown. Let stand for 10 minutes before serving and serve with your favorite toppings.

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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Jalapeño Poppers

By | BBQ Sauces, Entree, Recipe, Seasoning & Rub, Tangy Mustard BBQ Sauce | No Comments

Jalapeno Poppers

  A perfect appetizer for game days and get togethers.

PREP — 25 Minutes    COOK — 25 Minutes   

TOTAL — 50 Minutes  SERVINGS — 12

ingredients

Jalapeño Popper Ingredients

12 jalapeño peppershalved or whole

4.5 oz light cream cheese

5 medium scallionsgreen part only, sliced

2 oz shredded low fat sharp cheddar

1/2 cup egg beaters or egg whitesbeaten

3/4 cup panko bread crumbs*

1/8 teaspoon chili powder

• 1 teaspoon Schultz’s Seasoning & Rub

spray oil

 

Buffalo Ranch Dip Ingredients

• 1/2 cup low-fat or nonfat plain Greek Yogurt

2 tablespoons low-fat mayonnaise

• 1 tablespoon milk (skim, soy, almond, whatever your preference is)

1 tablespoon fresh lemon juice

1.5 teaspoons Schultz’s Seasoning & Rub

• 1/2 teaspoon finely chopped fresh dill weed or 1/4 teaspoon dry dill

3 to 4 tablespoons of Schultz’s Spicy Original cooking sauce

directions

1.  Preheat oven to 350°.

2.  There are two ways to prepare the Jalapeños, depending on your preference:

a.  Cut peppers in half lengthwise and scoop out the seeds and membrane. If you’ve got a lot of mouths to feed this is probably the right method (24 total jalapeño popper halves).

OR

b.  Cut a lengthwise slit from stem to bottom of each chili pepper. Make a crosswise incision at stem end, forming a T. Pry open enough to hold back long cuts (exposing ribs and seeds), then remove seeds and membrane using a paring knife and kitchen shears. (12 whole jalapeño poppers)

3.  Combine cream cheese, cheddar and scallions in a medium bowl. (If you want to add some extra heat, include 2-3 Tablespoons of Schultz’s Spicy Original or Sweet Heat cooking sauces in this step)

4.  Combine panko, chili powder, and Schultz’s Seasoning in another bowl.

5.  Fill peppers with cheese filling with a small spoon or spatula. If you chose to prepare the jalapeños whole as opposed to halved (from step 2), make sure to press the seams close after filling, so that the cheese is compacted and the jalapeños retain their shape.

6.  Dip peppers in egg beaters.

7.  Place peppers in panko mixture, using a spoon to make sure all the seasoning doesn’t fall to the bottom of the bowl. Make sure peppers are well breaded.

8.  Spray a baking pan with oil spray. (line with parchment for easier cleanup)

9.  Lightly spray the peppers with a little more oil spray.

10.  Bake in the oven for about 20-25 minutes, until golden and cheese oozes out. Remove from oven and serve immediately. Serve hot.

11.  For the Buffalo Ranch Dip – simply combine all the ingredients in a bowl and stir well. Then dip, dunk, or drizzle your poppers with this delicious low-calorie sauce.

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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Barbecue Chicken Sliders

By | BBQ Sauces, Entree, Recipe, Seasoning & Rub, Tangy Mustard BBQ Sauce | No Comments

Barbecue Chicken Sliders

Prepare for your guests to break the “one per person” rule…

PREP — 5 Minutes    COOK — 25 Minutes   

TOTAL — 30 Minutes  SERVINGS — 12

ingredients

12 slider buns, split

4 cups cooked chicken, shredded*

1 cup Schultz’s Original BBQ or Sweet Hickory BBQ Sauce.

1/4 red onion, thinly sliced

1 cup mozzarella, grated

1/2 cup smoked gouda, grated

2 tablespoons fresh cilantro leaves, roughly chopped

2 tablespoons unsalted butter

Fresh ground black pepper as desired

directions

1. Preheat oven to 350˚F. Prepare a 9×13 baking dish with parchment paper. Lightly spray paper with non stick cooking spray.

2.  Place bottoms of slider buns in the prepared baking dish.

3.  In a small bowl, combine shredded chicken with 1/2 cup of Schultz’s BBQ Sauce. Mix until completely coated. Spread chicken equally across the buns. Top with remaining bbq sauce.

4.  Evenly sprinkle mozzarella, red onion, gouda, and 1 tablespoon cilantro across the chicken topped sliders. Add pepper as desired.

5.  Place the top buns on top of the sliders.

6.  Cover with foil and bake for 15 minutes.

7.  While baking, melt the butter. Add remaining cilantro and set aside.

8.  Remove foil from the pan. Brush each bun with butter mixture. Bake, uncovered, for another ten minutes, until tops are golden. Serve immediately.

Recipe Note:.  If you don’t have cooked chicken, grab 3 boneless, skinless chicken breasts: Drizzle a little olive oil into a skillet and cook chicken over medium-high heat until the inside is no longer pink, about 7-10 minutes. Remove from heat. Once cooled, shred using two forks.

Recipe & Images Inspired by Aberdeen’s Kitchen

 

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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Instant Pot Chipotle-Lime Mashed Sweet Potatoes

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Instant Pot Chipotle-Lime Mashed Sweet Potatoes

A traditional dish with a sweet and smoky twist!

PREP — 5 Minutes    COOK — 8 Minutes   

TOTAL — 13 Minutes  SERVINGS — 6

ingredients

• 2 pounds sweet potatoes, peeled and cut into 1-inch pieces

• 1 cup water

• 1/4 teaspoon salt

• 1 tablespoon brown sugar

• 2 tablespoons of 2% reduced-fat milk

• 1 tablespoon fresh lime juice OR substitute with Schultz’s Green Chili Lime

• 1 to 2 tablespoons of Schultz’s Chipotle Cooking Sauce

directions

1.  Combine sweet potatoes (cut into 1-inch pieces), 1 cup water, and 1/4 teaspoon of salt in a 6-quart pressure cooker. Close lid securely; bring to high pressure over heat.

2.  Adjust heat to medium-low or level to maintain high pressure; cook 8 minutes.

3.  Remove from heat; place cooker under cold running water. Remove lid.

4.  Drain the sweet potatoes. Stir in the brown sugar and other remaining ingredients.

5.  Mash to desired consistency and texture.

6.  Optional: Garnish with some fresh-sniped chives.

 

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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Cornbread Topped Veggie Chili

Cornbread Topped Roasted Vegetable Chili

By | BBQ Sauces, Entree, Recipe, Seasoning & Rub, Tangy Mustard BBQ Sauce | No Comments

Cornbread Topped Roasted Vegetable Chili

Cornbread baked on top of chili? Yeah, that’s a thing! 

PREP — 35 Minutes    COOK — 25 Minutes   

TOTAL — 1 hour  SERVINGS — 4

ingredients

• 1 head of cauliflower, cut into small florets

• 1 Poblano Chile Pepper, seeded & diced

• 4 scallions, roughly chopped, plus more for topping

• 3 tablespoons vegetable oil

• 1 tablespoon Schultz’s Seasoning & Rub

• 1/2 teaspoon ground cumin

• Sea Salt

• 3/4 cup of cornmeal

• 1/2 cup of all-purpose flour

• 2 teaspoons of baking powder

• 1 tablespoon packed light brown sugar

• 4 tablespoons cold unsalted butter, cubed

• 2/3 cup of cold buttermilk

• 2/3 cup of shredded sharp cheddar cheese

• One 15oz can of black beans, undrained

• 3 tablespoons of Schultz’s Chipotle Cooking Sauce

• One 8oz can of Tomato Sauce

• 1 1/4 cups of fire-roasted corn (frozen & thawed, or in a can)

• 1 1/2 cups of low-sodium vegetable broth

directions

1.  Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, Schultz’s Seasoning and cumin on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes. 

2.  Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.

3.  Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, Schultz’s Chipotle Cooking Sauce, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.

4.  Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.

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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Delicious Deals, Distribution Updates & More

 2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

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