Buffalo Style Snack Crackers

buffalo crackers (005)

What you need:

  • 1/3 cup Olive Oil
  • 3.5 tsp Runnin Wild Buffalo Seasoning
  • 12oz Oyster Crackers

What to do:

  1. In large mixing bowl place Olive Oil and Seasoning and mix well.
  2. Add Oyster Crackers and gently toss until all are coated.
  3. Pour seasoned crackers onto cookie sheet and bake for 3-4 minutes at 325 degrees (just long enough to dry them off).
  4. Let cool for one hour before serving. They are best after they cool for 1 hour.

 

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Eva’s Award Winning Chili

 

We had the pleasure of sponsoring the 2017 Aspen MGA Chili Cookoff this year. This award-winning recipe is PACKED FULL of flavor and is a must try!

Eva Fung_Winner

What You Will Need:

  • 6 cups chicken stock
  • 2 cups salsa verde – homemade or store bought
  • 1 rotisserie chicken cubed or shredded  – or 1lb raw chicken breast/thigh
  • 2 15oz cans of great northern beans – 3 cans if you like a lot of beans
  • 2 tsps of cumin
  • 3 large garlic cloves chopped
  • 2 tbsp of dried onion flakes
  • 1 tsp Runnin’ Wild Peppered Sea Salt
  • 1 tsp fresh cracked black pepper
  • 1 jalapeno – half for garnish
  • 4 tbsp fresh cilantro chopped – half for garnish
  • 1 avocado – optional for garnish
  • Sour cream – optional for garnish

What To Do:

  • Stovetop Method: Add chicken broth, shredded chicken, and the rest of the ingredients into a medium saucepan, and stir to combine.  Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes.
  • Slow Cooker Method: Add chicken broth, rotisserie chicken or *boneless skinless chicken breasts, and the rest of the ingredients into a slow cooker, and stir to combine.  Cook on low for 6-8 hours, or high for 3-4 hours until the chicken is cooked through and shreds easily with a fork.  Add the beans during the last half hour of cooking. Shred the chicken.

    Serve warm with desired toppings.

Runnin’ Wild Cowboy Caviar

Cowboy-Caviar-Culinary-Hill-18-205x205

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.

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.

Runnin’ Wild Cherry Blowtorch Ribs

DSC_0655

What You Will Need:

  • 1 slab baby back ribs, membrane removed
  • 12 oz
  • Mike’s Hard Peach Lemonade
  • 1.5 tbsp of salt
  • 2 heaping tbsp of Runnin’ Wild Gourmet Cherry Rub
  • 2 heaping tbsp peach preserves
  • 1 heaping tbsp hot pepper jelly
  • 1.5 tsp Worcestershire sauce

What To Do:

  1. Skin the ribs and place in a resealable plastic bag with the hard peach lemonade and salt, sloshing the liquid around to dissolve the salt
  2. Brine the ribs for 2–12 hours.
  3. Remove the ribs from the brine and coat with your favorite rub. Always rub the bone side first so the bones keep the rub elevated from cutting board and thus keeps the rub from sticking to the board. Then coat the meat side.
  4. Prepare the grill for two zone or indirect grilling. For a standard grill, place the coals on one side and the meat on the other. If you are lucky enough to have a kamado or ceramic cooker, then put the plate setter over the fire to deflect the heat away from the meat. Put the smoke wood, I used peach, on the coals and place the meat on the grill. Target temperature inside the grill is 300 degrees.
  5. Combine the rest of the ingredients in a bowl and put in the microwave for 60 seconds to liquify the gelatins.
  6. Coat the meat side of the ribs and then bust out the torch. Just hit the glaze with the tip of the flame and keep the flame moving back and forth slowly.
  7. When the flame hits the sugars, it will turn from blue to orange, but most important, it will bubble the glaze and caramelize the sauce. Here’s a shot of the torch hitting the flame with not much orange to show the bubbling at the end of the flame.
  8. Keep going back and forth until the liquid is reduced down and the glaze is thickened. Wait a couple minutes and let the glaze set before slicing.

Steak, Potato and Mushroom Kabobs

Steak, Potato and Mushroom Kabobs

What You Will Need:

  • 1 pound steak
  • 8 ounces mushrooms
  • 1 pound small potatoes
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 cloves garlic, minced
  • 1/2 tbsp. Runnin’ Wild Steak Seasoning

What To Do:

  • Cut the steak into 1 inch chunks and add to a rimmed baking pan along with the mushrooms.
  • In a medium bowl, whisk together the oil, vinegar, garlic, salt, pepper, Runnin’ Wild Steak Seasoning, rosemary and oregano. Pour over the steak and mushrooms. Cover and refrigerate for at least 2 hours.
  • Meanwhile, boil the potatoes in a large pot of salted water until just tender, about 8-10 minutes. Drain and cool slightly.
  • Thread the marinaded steak and mushrooms, along with the potatoes, onto skewers.
  • Heat grill to medium-high heat. Grill kabobs for 10-12 minutes, turning once, until meat is cooked to desired doneness. Reseason with salt and pepper and serve immediately.

Oven Baked Hot Wings

Oven Baked Hot Wings.jpg

What You Will Need:

  • 4 lbs. chicken wings
  • 2 tbsp. baking powder
  • 1/2 teaspoon ground black pepper
    SAUCE:
  • 1/2 cup Runin’ Wild Canyon Carvin’ Cayenne Hot Sauce
  • 2 tbsp. molasses
  • 4 tbsp. unsalted or salted butter

What To Do:

  • Preheat oven to 250 degrees F.
  • Place a baking rack on an aluminum foil lined baking sheet.
  • Spray the rack with a non-stick cooking spray. Set aside.
  • Pat all of the chicken wings dry with paper towels.
  • Sprinkle baking powder and pepper over the wings. Coat each piece evenly and thoroughly.
  • Place chicken wings on the rack. Place the baking pan in the oven, on the lowest rack.
  • Bake for 30 minutes. 8. Turn the oven temperature up to 425 degrees F.
  • Place the baking pan on the upper middle rack. Bake for 15 minutes.

Flamin’ Grilled Scallops

Grilled-Scallops

What You Will Need:

  • 3/4 cup butter
  • 2/3 cup chopped onions
  • 3 cloves garlic, chopped
  • 1/4 cup fresh lemon juice
  • 1 pinch salt
  • 1/2 tbsp. Runnin’ Wild Seafood Seasoning
  • 1 1/2 pounds sea scallops
  • 1/3 cup chopped fresh parsley

What To Do:

  • Preheat an outdoor grill for medium heat and lightly oil grate. Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat and stir in lemon juice and salt.
  • Place scallops in a large bowl, and toss with butter mixture and Runnin’ Wild Seafood Seasoning. Let stand for about 2 minutes.
  • Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
  • Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.