Cherry Blowtorch Ribs

cherryribswebsite

Ingredients:

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

Procedure:

  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 Runnin’ Wild Gourmet Cherry 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 have a kamado or ceramic cooker, then put the place setter over the fire to deflect the heat away from the meat. Put the smoke wood (we 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 liquefy the gelatin.
  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, and it will bubble the glaze and caramelize the sauce.
  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. Enjoy!

Runnin’ Wild Cole Slaw

coleslaw web

Ingredients:

  • 4 teaspoons vinegar
  • ¼ cup sugar
  • 1 cup mayonnaise
  • 2 10 oz bags of finely shredded cabbage, chopped to 1/8” thick
  • ½  cup finely chopped carrots
  • 2 teaspoons Runnin Wild Gourmet Steak Seasoning

Procedure:

  1. Whisk vinegar, sugar, and Runnin Wild Steak Seasoning together until sugar is dissolved.
  2. Add mayonnaise and whisk together to mix.
  3. Add cabbage and carrots and mix.
  4. Refrigerate at least 2 hours before serving. Enjoy!

Potato Chip Chicken with Lemon Sauce

potato chip chicken pic

INGREDIENTS:

  • 2 boneless skinless chicken breasts, cut into cubes
  • 1 package potato chips, crushed
  • 2 teaspoons Runnin Wild Lemon Pepper Seasoning
  • 2 tbsp olive oil
  • Lemon Sauce
    • 1 tbsp vegetable oil
    • 1 cup chicken broth
    • 6 tbsp sugar
    • 4 tbsp lemon juice
    • 1 tbsp cornstarch
    • 1 tbsp water

    *Serve over rice

PROCEDURE:

  1. Cut chicken into cubes, then toss chicken with 2 tbsp. olive oil and 2 tsp. Runnin Wild Lemon Pepper Seasoning.
  2. In shallow bowl, place crushed potato chips. Coat chicken in potato chips.
  3. Cook chicken 15-20 minutes in a 350 degree oven.

LEMON SAUCE

  1. Heat 1 tbsp vegetable oil in a small pan over medium-high heat.
  2. Add 1 cup chicken broth, 6 tbsp sugar, and 4 tbsp lemon juice. Simmer for 2 minutes.
  3. Blend 1 tbsp cornstarch and 1 tbsp water. Pour into sauce and simmer until sauce bubbles and thickens. Pour over chicken before serving. Enjoy!

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Arroz Carreteiro

arroz pic

Shout-out to Lili M. for sharing her recipe with us, straight from Brazil!

INGREDIENTS:

  • 2 cups of white rice
  • 4 cups of water
  • Half Yellow Onion
  • Half a bunch of cilantro
  • 4 bags RunninWIld Original Steak ‘N A Bag
  • 1 tablespoons of butter
  • 4 tablespoons of Olive oil

No added salt or seasoning necessary!

*Recipe serves 4 people

PROCEDURE:

  1. Bring 4 cups of water to a boil and add 2 cups of rice
  2. Dice cilantro and onion
  3. Slice beef jerky pieces into halves or thirds
  4. In a saute pot, melt 1 tablespoon of butter and add 4 tablespoons of olive oil
  5. Saute beef jerky slices, onion, and cilantro together
  6. After rice is ready, add rice to the sauteed mixture in spoonfuls and mix. Enjoy!!

Eva’s Award Winning Chili

CHILI PIC

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!

INGREDIENTS:

  • 6 cups chicken stock
  • 2 cups salsa verde
  • 1 teaspoon Runnin Wild Gourmet Peppered Sea Salt Seasoning
  • 1 rotisserie chicken, cubed or shredded
  • 2 (15oz) cans of great northern beans
  • 2 teaspoons cumin
  • 3 large garlic cloves, chopped
  • 2 tablespoons dried onion flakes
  • 1 teaspoon fresh cracked black pepper
  • 1 jalapeno (half for garnish)
  • 4 tablespoons fresh cilantro, chopped (half for garnish)
  • 1 avocado (optional)
  • Sour Cream (optional)

PROCEDURE:

  1. Stove-top 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.
  2. Slow Cooker Method: Add chicken broth, rotisserie chicken, and the rest of the ingredients into a slow cooker, and stir to combine. Cook on low for 6-8 hours, or on 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.
  3. Serve with desired toppings. Enjoy!

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Garlic & Parmesan Chicken Pasta

pasta pic

INGREDIENTS:

PROCEDURE:

  1. Season chicken breasts with Runnin Wild Poultry Seasoning and Runnin Wild Smokey Paprika. Saute in skillet until done.
  2. Cook pasta according to package directions. Salt the water with 1/2 teaspoon salt.
  3. In a saucepan, heat unsalted butter over medium-high heat. Add minced garlic and cook, stirring frequently, until fragrant (about 1-2 minutes). Add chopped spinach and cook for 2 minutes.
  4. While whisking, slowly add heavy whipping cream, followed by Runnin Wild Garlic Butter Seasoning and Parmesan cheese. Bring to simmer. Add mozzarella cheese. Once saute is thickened, reduce heat, stirring frequently to prevent sticking.
  5. Drain and add cooked angel hair pasta to the sauce. If the mixture is too thick, add more whipping cream as needed, until desired consistency is reached.
  6. Add chicken to the top of the pasta in the saucepan. Enjoy!

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Runnin Wild Creamy Alfredo

ALFREDO PIC

INGREDIENTS:

PROCEDURE:

  1. Melt butter in a medium nonstick saucepan over medium heat. Add cream cheese and Runnin Wild Garlic Butter Seasoning, stirring with wire whisk until smooth.
  2. Add milk and heavy whipping cream, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and pepper.
  3. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

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Runnin Wild Bison & Vegetable Stew

Stew pic

INGREDIENTS:

  • 1 pound ground buffalo meat
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 large carrot, chopped
  • 1 potato, chopped
  • 3 tomatoes, chopped
  • 2 bay leaves
  • 1 tablespoon Runnin Wild Gourmet Smokey Paprika Rub
  • 1 teaspoon black pepper
  • 1 cup red wine
  • 1 (14 oz) can low sodium beef broth
  • Nonstick cooking spray

PROCEDURE

  1. Spray a skillet with nonstick cooking spray.
  2. Brown buffalo meat in the skillet over medium-high heat until cooked through.
  3. Place in a slow cooker along with all the other ingredients.
  4. Turn cooker on high and simmer for 6-8 hours. Enjoy!

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Buffalo Style Snack Crackers

buffalo crackers pic

INGREDIENTS:

PROCEDURE:

  1. In a large mixing bowl, place Olive Oil and Runnin Wild Buffalo Seasoning and mix well.
  2. Add Oyster Crackers and gently toss until all are coated.
  3. Pour seasoned crackers onto a 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 one hour. Enjoy!

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Runnin Wild Cowboy Caviar

cowboy caviar pic

INGREDIENTS:

  • 1/2 cup olive oil
  • 1/3 cup sugar
  • 1/3 cup white wine vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon Runnin Wild Gourmet Peppered Sea Salt Seasoning
  • 1 teaspoon Runnin Wild Gourmet Vegetable 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
  • 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)

PROCEDURE:

  1. In a large mixing bowl, whisk together the the olive oil, sugar, white wine vinegar, chili powder, Runnin Wild Peppered Sea Salt Seasoning and Runnin Wild Vegetable Seasoning.
  2. Add tomatoes, black-eyed peas, black 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. Enjoy!

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