RECIPES

On each individual product detail page you will find a few fun and general uses for our signature spice blends. Our blends really are "recipes in a jar" that you can simply sprinkle on your favorite foods. But to provide a little added inspiration, we've collected some of our favorite recipes that require a little more effort...
but only a little more—we promise!
If you have a recipe you'd like to share, please email us.

ROARING FORK SPICE SEASONED NUTS (A "USE ANY BLEND" RECIPE)

OUR FAVORITE BLENDS: Aztec, Citron, Kebab, Firehouse, Smuggler

INGREDIENTS:

Your favorite nuts (as little or as much as you want)
Canola Oil Spray
Roaring Fork Spice Blend of your choice

DIRECTIONS:

  1. Put nuts into ziplock bag.
  2. Spray nuts inside bag and toss to coat.
  3. Add seasoning to taste, toss until nuts are fully coated.

ROARING FORK SPICE POPCORN (A "USE ANY BLEND" RECIPE)

OUR FAVORITE BLENDS: Aztec, Citron, Firehouse, Smuggler, Mocha Latte, Orange Cream

INGREDIENTS:

Plain or Buttered Popcorn (either microwave or bagged)
Butter Spray
Roaring Fork Spice Blend of your choice

DIRECTIONS:

  1. Pour popcorn into oversized bowl.
  2. Spray popcorn while shaking bowl. Coat well.
  3. Sprinkle seasoning to taste then toss until popcorn is fully seasoned.

HOT CHILI HONEY COMPOUND BUTTER

INGREDIENTS:

1 lb. Butter (room temperature)
1/4 Cup Roaring Fork Spice Hot Chili Honey

DIRECTIONS:

  1. In a large bowl combine butter and honey until well mixed.
  2. Scoop onto a sheet of wax or parchment paper. Roll into a log about 1-2 inches thick and twist ends so roll is completely closed.
  3. Refrigerate for at least 2 hours or until firm.
  4. Unwrap and slice into 1/2 inch thick pieces

Spice Blend Alternative: Follow the same recipe and, but instead of honey, use 1 Tsp of Roaring Fork Spice of your choice.

ROARING FORK BAKED/GRILLED CHICKEN (A "USE ANY BLEND" RECIPE)

OUR FAVORITE BLENDS: Santorini, Emperor, Citron, Kebab, Montego, Smuggler, Outlaw

INGREDIENTS:

4 Chicken Breasts
4 TBSP Roaring Fork Spice Blend of your choice
1 Cup Water
3 TBSP Vinegar (Balsamic Recommended)
3 TBSP Olive Oil
OPTIONAL: Peppers & Onions

DIRECTIONS:

  1. Combine Seasoning, water, vinegar and oil in a pyrex pan large enough for the 4 chicken breasts. Stir until well mixed.
  2. Add Chicken and optional vegetables/onions. Cover and marinade in refrigerator for at least an hour.
  3. Bake at 375 for 25 minutes.
  4. Remove chicken from pyrex, finish on grill (until chicken is cooked thoroughly).
  5. If you added peppers and onions, remove from pyrex leaving the remaining juice and sauté until cooked.
  6. Bring remaining juice to a boil. Set aside.
  7. Plate chicken, top with peppers and/or onions. Drizzle juice over the top. 

ROARING FORK CHICKEN SALAD

NOTE: For chicken follow Roaring Fork Baked Chicken recipe above.

INGREDIENTS:

4 Seasoned and Cooked Chicken Breasts (cooled, diced or shredded)
1/4 Cup Prepared or homemade mayonnaise (or Greek yogurt)
1/4 Cup German Mustard
1/2 Tsp of Roaring Fork Spice Blend used on chicken
1/4 Cup Toasted pine nuts
1/2 Cup Chopped Onions 

DIRECTIONS:

  1. Toast pine nuts in a skillet with olive oil and a dash of seasoning. Set aside and let cool.
  2. Combine all ingredients in bowl. Stir until well mixed.

Serve on lettuce, crackers or bread of choice.

NOTE: The first time we made this we used leftover Santorini Baked Chicken. In addition to the above recipe, we added 1/2 Cup crumbled feta and about 1/4 cup of dill... simply amazing!

EMPEROR GOAT CHEESE SPREAD

BEST BLENDS TO USE: Santorini, Emperor, Kebab

INGREDIENTS:

1/2  cup soft fresh goat cheese (room temperature)
1 Tbsp Roaring Fork Spice Emperor Italian Blend
1 Tbsp Olive Oil
1 4 ounce package plain crackers (or sliced baguette, toasted)

DIRECTIONS:

  1. In a food processor, mix cheese, Santorini and olive oil until smooth.

Serve with crackers or bread.

Optional: Slice cherry tomatoes, place on top of cracker and cheese, drizzle a little balsamic vinegar over the top.

SHREDDED BRUSSEL SPROUT SALAD WITH CITRON TRUFFLE VINAIGRETTE & PARMESAN

INGREDIENTS:

12 Medium Brussel Sprouts (Raw)
1/2 cup shaved parmesan

DRESSING: 

1/4 cup Avocado Oil
1/3 cup Truffle Oil
2 Tsp Roaring Fork Spice Citron Salt & Pepper Blend
1 Pinch Black Pepper
1/2 Tsp Agave Syrup
1 Lemon Juiced

DIRECTIONS:

FOR DRESSING

  1. Combine all ingredients in a bowl or dressing jar.
  2. Mix or shake well and set aside.

FOR SALAD

  1. Shave brussel sprouts in food processor.
  2. Shave parmesan.
  3. Combine in a bowl, pour dressing to taste, and toss.

HOT CHILI HONEY BUTTERNUT SQUASH PURÉE

INGREDIENTS:

2 Butternut Squash (about 1 lb. each)
4 Tbsp softened butter, divided
1 Tsp Roaring Fork Spice Daily Red (or salt and pepper to taste)
3 Tbsp Roaring Fork Spice Hot Chili Honey

DIRECTIONS:

  1. Cut the squash in half lengthwise. Remove seeds and strings. Rub the insides with TBSP softened butter. Season with Daily Red (or salt and pepper.
  2. Place on roasting pan skin side down. Bake at 350 for 35 minutes, or until fork tender.
  3. Remove squash from oven and scoop meat from skin. Place into food processor. Add Hot Chili Honey and remaining 2 TBSP of butter. Puree until smooth.

Optional: Sprinkle crumbled goat cheese over the top.

Serve with Pork, Chicken or Turkey.

HOT CHILI HONEY MAC & CHEESE

INGREDIENTS:

1 package (16 ounces) elbow macaroni
3 cups (24 ounces) 4% cottage cheese
1/2 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon Daily Red
3 cups half-and-half cream
1/2 cup 2% milk
3/4 cup Roaring Fork Spice Hot Chili Honey
2 cups (16 ounces) shredded cheddar cheese

TOPPING:

1 cup dry plain bread crumbs or panko
1 Tbsp Roaring Fork Spice Jazz Blackened Seasoning
1/4 cup butter, melted

DIRECTIONS:

  1. Cook macaroni according to package directions.
  2. Place cottage cheese in a food processor; cover and blend until
    smooth. Set aside.
  3. In a large saucepan, melt butter. Stir in the flour, salt and Daily Red until smooth. Slowly add cream, milk and Hot Chili Honey. Bring to a boil while stirring. Cook until thick.
  4. Strain macaroni, transfer to a large mixing bowl. Add the cheddar cheese, cottage cheese and white sauce; toss until fully mixed and coated.
  5. Transfer to a greased 13x9-in. baking dish. (Dish will be full.)
  6. Combine bread crumbs and butter; spread over the top.
  7. Bake, uncovered, at 400° for 20-25 minutes or until bubbly.

YEILD—12 servings (1 cup each).

CITRON TATZIKI

INGREDIENTS:

16 oz Plain Greek Yogurt
1 Tsp Citron
2 Cucumbers peeled, seeded and diced
2 Tbsp Olive Oil
1 Tbsp chopped dill (preferably fresh)
1 Tbsp Minced garlic

DIRECTIONS:

  1. Blend all ingredients in a food processor.
  2. Pour into a bowl, cover and refrigerate for at least 1 hour for best flavor.

NOTE: If you don't have a food processor, combine all ingredients in a bowl and stir well.

AVOCADO TOAST (A "USE ANY BLEND" RECIPE)

OUR FAVORITE BLENDS: Aztec, Citron, Daily Red, Firehouse

INGREDIENTS:

Toast of your choice—If you need directions for this, you probably haven't made it this far down the page... or this far into our website) :-)
1 Avocado (mashed)
Roaring Fork Spice Blend of your choice

DIRECTIONS:

  1. Spread avocado spread over toast
  2. Sprinkle seasoning to taste.

TRUFFLE BACON & EGG SALAD

INGREDIENTS:

2 hardboiled eggs, peeled and chopped
Sprinkle CITRON & DAILY RED to taste
2 strips crispy bacon, crumbled (or "real" bacon bits)
2 TBSP green olives chopped
1 TSP olive juice (from olive jar)
2 TSP olive oil mayonnaise
Optional: 1 TBSP Jalapeno Jam or chopped Japapenos (for a little heat)

DIRECTIONS:

  1. Combine well in bowl.
  2. Serve with pita chips or bread.

NOTE: If you don’t like, or don't have, Truffle Oil, simply remove truffle oil from this recipe for a delicious bacon & egg salad

Makes 1 serving

DAILY RED CRUSTED GRILLED CHEESE SANDWICH

INGREDIENTS:

2 slices sourdough bread
Sharp cheddar cheese (or your favorite cheese(s))
Butter (or oil)
DAILY RED 

DIRECTIONS:

  1. Preheat skillet on low heat 
  2. Butter or oil one slice of bread. Generously season buttered side with DAILY RED. Put butter side down on skillet and add cheese
  3. Place other piece of bread on top of cheese and butter/oil the top side. Generously season with DAILY RED.
  4. When bottom side is well toasted, flip and finish until toasted and cheese is fully melted.

OPTIONAL: Punch up this basic grilled cheese recipe with exciting ingredients such as bacon, arugula, tomatoes, basil, grilled onions, avocado/guacamole, red peppers, jalapeños, or artichoke hearts. Pack it with protein by adding turkey, chicken, or ham.  

Makes 1 Sandwich