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We suggest that you just start sprinkling the blends on whatever you’re cooking tonight; but these recipes can give you some new ideas for cooking in your kitchen. Notes at the bottom of the recipes will give you additional ideas for exchanging flavors of blends you have on hand. Don’t forget to check out our simple chicken recipes!

Baked Sweet Potato Fries


2 Large Sweet Potatoes, washed and cut

4 TBSP Basiks at Home Authentic Southwest Blend, divided

2 TBSP olive oil, more for baking sheet

 

Preheat oven to 400 degrees F.

Wash sweet potatoes and cut in half lengthwise, and cut each half into 4-6 wedges. Drizzle olive oil onto baking sheet, arrange potatoes in a single layer and drizzle 2 tablespoons of olive oil on potato wedges, turn to coat. Sprinkle potatoes with 2 TBSP Basiks at Home Authentic Southwest Blend to cover. Place the baking sheet on the middle shelf of the oven. Bake 15 minutes, remove from oven, turn potatoes and sprinkle on remaining Authentic Southwest Blend and cook for additional 20 minutes or until edges are crisp and potatoes are cooked thru. Serve immediately. Serves 2


Beef Bites

 

 4 ounces cream cheese, softened

1 TBSP Basiks at Home Prime Rub (can substitute Authentic Southwest Blend)

1 tsp prepared horseradish

16 slices snack rye bread

1/4 pound sliced deli roast beef

6 tablespoons sour cream

8 grape tomatoes, quarted

16 sprigs fresh parsley, stems removed

Dash each salt and pepper

In a small bowl, combine cream cheese, Basiks at Home Prime Rub and horseradish. Spread over bread slices. Top each with beef, sour cream, a piece of tomato  and a parsley sprig. Sprinkle with fresh cracked pepper, if desired. Yield: 16 appetizers.


Taco Dip

 

8 oz 1/3 less fat cream cheese

8 oz reduced fat sour cream

16 oz jar mild salsa

3 tsp Basiks at Home Taco Blend (can substitute Authentic Southwest Blend)

2 cups iceberg lettuce, shredded

2 large tomatoes, diced

1 cup reduced fat shredded cheddar cheese

2.25 oz black olives

 

In a large bowl combine cream cheese, sour cream, salsa and Basiks at Home Taco Blend and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish or serving platter. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips or warm pita pieces.
Serves 24


Crock Pot Chicken Taco Chili

Crock Pot Chicken Taco Chili
 
Servings: 10

 

1 onion, chopped

1 16-oz can black beans

1 16-oz can kidney beans

1 8-oz can tomato sauce

10 oz package frozen corn kernels

2-14.5-oz cans diced tomatoes w/chilies

3 tsp Basiks at Home Taco Blend (can subsitute Authentic Southwest Blend) 

3-4  boneless skinless chicken breasts 24oz or so

Chili peppers, chopped (optional)

1/4 cup chopped fresh cilantro

 

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and BAH Taco Blend in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream


Southwest Cool Nachos

“Scoops” tortilla chips

1 cup sour cream

1 tsp Authentic Southwest Blend
1 tomato diced           
Fresh cilantro chopped (optional)


Mix sour cream and Authentic Southwest Blend
Place small amount in each scoop, top with tomato and cilantro

Authentic Southwest Guacamole

2 ripe avocados
1 lime or lemon, juiced
1/2 red onion, course chopped
1 garlic clove, minced
4 roma tomatoes diced
1 big handful fresh cilantro, finely chopped, if desired
1 TBSP Basiks at Home™  Authentic Southwest Blend

Halve and pit the avocados, save the pits. Scoop out the flesh with a spoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky, drizzle the lime/lemon juice over avocados. Add the remaining ingredients, and fold together to gently combine, put pits back into bowl (this will help keep the guacamole from turning brown). Pinch additional Basiks at Home™ Authentic Southwest Blend on top for greater flavor.  Lay a piece of plastic wrap right on the surface of the guacamole and refrigerate 1 hour before serving.


Espresso Filet & Gorgonzola Crostini

2- 8 oz. filet mignons
2 TBSP minced shallots
1/4 cup instant espresso
1 tsp
Basiks at Home™ Authentic Southwest Blend
3/4 cup heavy cream
4 oz. crumbled Gorgonzola
1/4 cup dry white wine

1 tsp Basiks at Home™ Original Blend
Basiks at Home™ EVOO
1 French baguette, thinly sliced

Drizzle of Basiks at Home™ Dark Chocolate or Espresso Balsamic Vinegar

Mix together espresso Authentic Southwest Blend and Season filets on all sides with mixture.

 

In a sauce pan, sauté minced shallots in about 2 TBSP Basiks at Home olive oil, until translucent and fragrant. Add wine and stir for 1 minute, and then add the crumbled Gorgonzola, heavy cream, and Original Blend. Stir constantly until thick and reduced by half. Transfer to bowl and let cool, then refrigerate until ready to use

 

To prepare the bread, preheat the oven to 375 degrees F. Brush the bread slices on both sides with the olive oil and season lightly with Original Blend. Arrange on a baking sheet and bake until crusty and brown, about 10 to 12 minutes. Turn once about halfway through cooking.

For the filets, add 4 TBSP olive oil to saute pan. Heat the oil, add the filets, and sear about 1 minute on each side. Place the filets on a baking sheet and bake in a 400 degree F oven for 15 minutes. Tent with foil, let rest 5 minutes, and slice.

To serve, spread the chilled Gorgonzola on the crostini (bread) and top with a slice of filet. Drizzle lightly with Dark Chocolate or Espresso Balsamic Vinegar.