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:
- Put nuts into ziplock bag.
- Spray nuts inside bag and toss to coat.
- 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:
- Pour popcorn into oversized bowl.
- Spray popcorn while shaking bowl. Coat well.
- 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:
- In a large bowl combine butter and honey until well mixed.
- 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.
- Refrigerate for at least 2 hours or until firm.
- 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:
- Combine Seasoning, water, vinegar and oil in a pyrex pan large enough for the 4 chicken breasts. Stir until well mixed.
- Add Chicken and optional vegetables/onions. Cover and marinade in refrigerator for at least an hour.
- Bake at 375 for 25 minutes.
- Remove chicken from pyrex, finish on grill (until chicken is cooked thoroughly).
- If you added peppers and onions, remove from pyrex leaving the remaining juice and sauté until cooked.
- Bring remaining juice to a boil. Set aside.
- 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:
- Toast pine nuts in a skillet with olive oil and a dash of seasoning. Set aside and let cool.
- 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:
- 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
- Combine all ingredients in a bowl or dressing jar.
- Mix or shake well and set aside.
FOR SALAD
- Shave brussel sprouts in food processor.
- Shave parmesan.
- 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:
- 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.
- Place on roasting pan skin side down. Bake at 350 for 35 minutes, or until fork tender.
- 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:
- Cook macaroni according to package directions.
- Place cottage cheese in a food processor; cover and blend until
smooth. Set aside. - 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.
- Strain macaroni, transfer to a large mixing bowl. Add the cheddar cheese, cottage cheese and white sauce; toss until fully mixed and coated.
- Transfer to a greased 13x9-in. baking dish. (Dish will be full.)
- Combine bread crumbs and butter; spread over the top.
- 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:
- Blend all ingredients in a food processor.
- 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:
- Spread avocado spread over toast
- 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:
- Combine well in bowl.
- 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:
- Preheat skillet on low heat
- Butter or oil one slice of bread. Generously season buttered side with DAILY RED. Put butter side down on skillet and add cheese
- Place other piece of bread on top of cheese and butter/oil the top side. Generously season with DAILY RED.
- 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
