• 2 Medium sweet potatoes, sliced into 3/8″ (approximately) rounds, with the peel removed
• 1 TBS (+) Olive oil
• HogWild BBQ Spice Blend

Heat a medium to large skillet over medium high heat
Add olive oil
Spread slices of sweet potato so that they are in a single layer as much as possible
Turn potato slices so that both sides are covered with the oil
Reduce heat to medium
Sprinkle the BBQ Spice Blend over the top; using enough to liberally cover the surface of the potato slices
When you turn the sweet potato slices over, season that side as well
Continue with the saute until the potato slices are tender, but not mooshy
Serve immediately!

NOTE:   The best way to cook these potatoes in this method is to make sure you have enough of the BBQ Blend on the potato slices so that it caramelizes in the skillet.

BBQ Sour Cream Dip

2 tsp HogWild BBQ Spice Blend

Mix together and refrigerate for at least 30 minutes
Serve with vegetables, chips or whatever!

• 1 TBS Olive oil
• 1 Small onion, diced FINE
• 1 TBS (or more to taste) Cajun Spice Blend
• 1/2 cup prepared HogWild Cajun Sour Cream Dip
• Grated cheddar cheese

In a medium saucepan, heat olive oil
Add finely diced onion and 1/2 TBS of  Cajun Spice Blend
Saute until onions are soft (about 10 minutes on medium heat)
Add black beans with juice and the rest of the Cajun Spice Blend
Bring to a boil, then reduce heat to medium low and cover
Simmer until beans are very soft – about 20 minutes
Remove from heat and mash (with a potato masher, preferably); leaving some beans somewhat whole
Add prepared Cajun Sour Cream Dip and stir to mix thoroughly
Add grated cheese on top and serve!
NOTE:  As dip cools, it thickens – can be served warm, cool or chilled
NOTE:  EXCELLENT as a dip for guacamole chips, potato chips, vegetables, etcetera!

Cajun Sour Cream Dip

8 Ounces Sour Cream

Mix Cajun Spice Blend with sour cream
Taste
Add more Cajun Spice Blend if you want to
Mix well and refrigerate for at least 30 minutes to allow flavors to blend completely
Fabulous for vegetables or chips!
NOTE:  You can substitute Greek Yogurt, or regular plain yogurt for the sour cream

HogWild Cajun Beans and Sausage

1 Tablespoon olive oil

In a large skillet, heat olive oil
Add sausage slices and 1 teaspoon Cajun Spice Blend
Brown sausage until desired doneness (it is usually precooked; so I brown it until it is caramelized on both sides)
Remove sausage from skillet onto a plate with a slotted spoon

Add peppers, onion and garlic to hot skillet with another teaspoon of the Cajun Spice Blend
Saute for about 7 minutes, tossing often; or until vegetables are to desired doneness

Add drained and rinsed beans, chicken broth, sausage and asparagus to vegetable mixture along with the last teaspoon of the Cajun Spice Blend
Cover skillet and simmer for 20 – 30 minutes, stirring occasionally
Serve and enjoy!

3 Tomatoes, diced

HogWild Salsa!

Combine all ingredients
Taste
Add Mexican Spice Blend if necessary
Cover and refrigerate for at least 30 minutes to allow flavors to blend fully

• 1 Red bell pepper, diced small
• 1 Small onion, diced small
• 2 Large cloves garlic, minced fine
• 1/2 Cup milk
• 1/2 Cup plain bread crumbs
• 1 Egg, beaten
• 2 Tablespoons HogWild Spiced Mexican Spice Blend
• 1/2 Cup grated cheese (I use Mexican Blend which is a mix of 4 different cheeses.)
• 1-1/2 Pound ground beef
• HogWild Style Salsa
• Additional grated cheese
• HogWild Style Mexican Sour Cream Dip

Combine first eight ingredients into a mixing bowl and blend well
Add ground beef to bowl
With your hands (because they work best) moosh together the ground beef and other ingredients until thoroughly blended

Meatloaf with fresh Salsa added - ready for final oven time

Place mixture into a loaf pan and shape
Bake in 350 degree oven for 50 minutes

Remove from oven and carefully drain fat from pan (I use a turkey baster to do this; it is easy, and efficient)
Cover top of meatloaf with additional grated cheese and cover surface with the Salsa
Return to oven and bake for an additional 15 minutes or until a knife inserted into the center comes out clean

Serve with a side of HogWild Style Salsa and HogWild Mexican Sour Cream Dip

HogWild Mexican Meatloaf with a side of Salsa and Sour Cream Dip

• 

  Baked Chicken - Greek Style, served with asparagus sauted with butter, garlic and lemon juice!

  4 Boneless, skinless chicken breasts

• 1 onion, thinly sliced
• 3 cloves garlic, sliced thin
• 1 stick butter or margarine
• 1 tablespoon HogWild Spices Original Italian Spice Blend
• Juice of one lemon

Preheat oven to 350

Place chicken breasts in  a roasting pan
Spread onion and garlic slices all over the chicken
Season with the HogWild Spices Italian Blend
Cut butter into 1 tablespoon pieces and “dot” the chicken all over with it
Pour lemon juice over chicken

Bake at 375, basting occasionally, for 1 hour, or until juices run clear and chicken is tender

Serve with pieces of onion slices as a topper

Cajun Pasta with Chicken and Sausage; garnished with chopped fresh basil

1 16 oz. package Linguini

Prepare pasta according to package directions, drain well

Melt butter in a large skillet
Season chicken pieces with the HogWild Spices Cajun Spice Blend and add to the skillet
Saute chicken until pieces are done; about 5 or 6 minutes
Remove chicken from pan with a slotted spoon (to retain butter and spices in the skillet).  Set aside

Add sausage pieces to the skillet and brown for about 3 minutes
Remove sausage from pan with slotted spoon.  Set aside with the chicken

Add the sliced vegetables to the skillet
Saute until the vegetables are crisp-tender and there are no more excess juices in the bottom of the skillet – about 7 minutes or so

Return chicken and sausage to skillet and combine
When chicken and sausage are heated through again, add half and half to skillet and mix thoroughly
Simmer until mixture is heated and the cream has obtained the spicy flavor of the meats and vegetables – about 3 to 4 minutes
Taste sauce – add more Cajun Spice Blend if not spicy enough for you.

Add pasta to skillet and mix thoroughly
Garnish with freshly chopped green onion, or basil or parsley

Chicken breasts after first turning and spicing

This dish took all of 5 minutes to prepare, and about 1 hour to cook.  Who  ever said great food takes a lot of effort??

• 2 Tablespoons Olive Oil
• 1 Medium onion, sliced
• 4 Boneless, skinless chicken breasts
• 3+ Tablespoons HogWild Spices BBQ Spice Blend

In a large skillet heat olive oil over medium high heat
Add onion and 1 – 2 teaspoons BBQ spice blend
Saute onion until semi transparent
Add chicken breasts
Turn chicken over after 3 minutes
Sprinkle BBQ Spice Blend over cooked side of chicken
Turn chicken over after another 3 minutes

HogWild Sauteed Chicken - BBQ Style - with sprig of fresh basil

Sprinkle more BBQ Spice Blend over this side of chicken
Reduce heat to low and cover pan
Cook over low heat for 1 hour, turning every 10 minutes
Add BBQ Spice Blend as you go until chicken has the spiciness you desire
The juices from the chicken combine with the cooked BBQ Spice Blend to create its own sweet – tangy sauce
Remove from heat and serve with onions and extra sauce drizzled over chicken