Runnin’ Wild Cowboy Caviar

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What You Will Need:

  • 1/2 cup olive oil
  • 1/3 cup sugar (see notes)
  • 1/3 cup white wine vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon Runnin’ Wild Peppered Sea Salt Seasoning
  • 1 teaspoon Runnin’ Wild Veggie Seasoning 
  • 1 pound Roma tomatoes, seeded and diced
  • 1 (15 ounce) can black-eyed peas, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (11 ounce) can super sweet corn, drained (see notes)
  • 1 red onion, diced
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1 cup chopped cilantro (from 1 bunch)

What To Do:

  1. In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, Runnin’ Wild Peppered Sea Salt Seasoning, and Runnin’ Wild Veggie Seasoning.

  2. Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers. Stir to combine.

  3. Stir in cilantro. Cover and chill at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature.

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Runnin’ Wild Smokey Paprika and Bacon Popcorn

What You Will Need:

What To Do:

  1. Place the popcorn in a large bowl. Sprinkle with the oregano, Runnin’ Wild Smokey Paprika Seasoning, Runnin’ Wild Garlic Butter Seasoning and bacon; toss well.
  2. Drizzle the bacon fat over the popcorn and toss again to coat. Season with Runnin’ Wild Peppered Sea Salt if needed.

Runnin’ Wild Touchdown Chili

What You Will Need:

  • 1 pound lean ground beef
  • 1 cup chopped onion
  • 1 package chili seasoning mix
  • 1 can (15 ounces) kidney beans, drained
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons of Runnin’ Wild Warm Spice Meat Rub

What To Do:

  1. Cook ground beef and onion in large skillet on medium-high heat 5 minutes, stirring occasionally. Drain fat.
  2. Stir in chili seasoning mix and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
  3. Serve with shredded cheese, sour cream and chopped onion if desired.

Runnin’ Wild Chicken Marsala with Basil and Mushrooms

What You Will Need:

  • 2 tablespoons flour
  • 1 teaspoons Runnin’ Wild Garlic Butter
  • 1/2 teaspoon Runnin’ Wild Peppered Sea Salt
  • 1/4 teaspoon pepper
  • 1 pound thinly sliced boneless skinless chicken breast halves
  • 3 tablespoons olive oil, divided
  • 2 tablespoons butter
  • 1 cup sliced mushrooms
  • 1 cup chicken stock
  • 1/2 cup Marsala wine
  • 1 teaspoon basil
  • 1 teaspoon onion powder

What To Do:

  1. Mix flour, Runnin’ Wild Peppered Sea Salt, garlic powder, pepper, and Runnin’ Wild Garlic Butter in shallow dish. Coat chicken in flour mixture. Reserve excess flour to use for thickening.
  2. Heat 2 tablespoons of the oil and butter in large skillet on medium heat. Add 1/2 of the chicken; cook 5 to 6 minutes or until browned on both sides. Remove from skillet. Repeat with remaining chicken.
  3. Heat remaining 1 tablespoon oil in skillet. Add mushrooms; cook and stir 2 to 3 minutes. Add chicken stock; stir to loosen any browned bits in bottom of skillet. Stir in wine, basil, and onion powder. Bring to boil. Reduce heat to low; simmer 5 minutes. If thicker sauce is desired, whisk in 1 to 2 tablespoons of the reserved flour. Return chicken to skillet; simmer until heated through. Serve over cooked pasta if desired.