Recipes

Everglades Seasoning Buffalo Cauliflower Bites March 05 2015

Ingredients:

  • 1 Head of cauliflower, cut into bite size pieces

  • 1/2 cup buttermilk

  • 1/2 cup flour

  • 1 tsp Everglades Seasoning

  • 1/2 cup buffalo sauce

  • 1 tbsp butter, melted

Garnishes:

  • Bleu Cheese or Ranch dressing

  • Celery and/or carrots

Directions:

  1. Preheat oven to 350

  2. In a large bowl whisk together buttermilk, flour and garlic salt until smooth. (If the batter seems too thick, add more buttermilk a tablespoon at a time. You want it to be slightly thick so that it sticks to the cauliflower. If it is too runny, the batter will all drip off while baking).

  3. Place the cauliflower into the bowl of batter and gently toss to coat.

  4. Spread the battered cauliflower out on a greased baking dish, making sure to shake off any excess batter.

  5. Bake for 20-25 minutes turning once until some of the edges turn a nice golden color.

  6. While to cauliflower is baking, combine the buffalo sauce and melted butter in a small bowl.

  7. Remove the cauliflower from the oven and drizzle the buffalo sauce mixture over the top and toss to coat.

  8. Return the cauliflower to the oven and bake for an additional 5-10 minutes.

  9. Remove the finished cauliflower from the oven and plate with some fresh veggies and a side of dressing.


Everglades Seasoning Chicken, Bacon and Pasta Casserole February 19 2015

Ingredients:

  • 4-5 Boneless, skinless chicken breasts

  • 6-strips of quality bacon

  • 2-cans of cream of chicken soup (smaller cans)(10.75 oz)

  • 2-cups shredded Monterrey Jack Cheese

  • 1-16oz Box of dried Spiral Pasta

  • Everglades Seasoning to taste

Directions:

  1. Cook and crumble bacon.

  2. While bacon is cooking, cut chicken into bite sized chunks.

  3. Set cooked bacon aside for later use.

  4. In the same pan cook chicken in bacon drippings.

  5. Add Everglades All Purpose Seasoning to taste (Just sprinkle it all over)

  6. While chicken is cooking, prepare pasta according to directions.

  7. Spray a 9x13 pan with non-stick cooking spray.

  8. Preheat oven to 400 F.

  9. Drain pasta, return to pot.

  10. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese.

  11. Stir to mix well.

  12. Pour into prepared baking pan.

  13. Top with crumbled bacon and remaining Monterrey Jack cheese.

  14. Bake at 400 F for about 20 minutes, just until cheese is melted and beginning to brown on top.

 

Everglades Tip: Feel free to substitute the Everglades Heat to spice it up! Also, adding some red or green bell peppers to this dish will really make it liven up. Let us know what you think!

 


    Everglades Corned Beef and Cabbage August 20 2014

    Ingredients:

    • 3 pounds corned beef brisket 

    • 10 small red potatoes

    • 5 carrots-peeled and cut into pieces

    • 1 large head of green cabbage-cut into wedges

    • 1 onion-peeled and cut into bite sized pieces

    • 6 ounces of beer

    • 4-5 cups of water

    • Everglades All Purpose and Everglades Heat Seasoning

    Directions:

    1. Place the carrots, potatoes, and onion into the bottom of a slow cooker.

    2. Pour in the water, and place the brisket on top of the vegetables.

    3. Sprinkle Everglades All Purpose Seasoning & Everglades Heat all over meat.

    4. Pour the beer over the brisket.

    5. Set the cooker on high and cook for 8 hours.

    6. An hour before serving, stir in the cabbage and cook for 1 more hour.

     


    Everglades Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing July 16 2014

    Ingredients:

    • 1 Pint grape tomatoes
    • 1 Ripe avocado
    • 2 Ears of fresh sweet corn
    • 2 TBSP fresh cilantro, chopped

    Honey Lime Dressing:

    • Juice of 1 lime
    • 3 TBSP vegetable oil
    • 1 TBSP honey
    • Everglades Seasoning to taste
    • 1 Clove garlic, minced
    • Dash of cayenne pepper

    Directions:

    1. Remove husks from corn and grill over medium heat for 10 minutes. (The corn should have brown spots and be tender and not mushy).
    2. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. (Set aside and let cool).
    3. Slice the tomatoes in half.
    4. Dice the avocado and chop the cilantro.

    Honey Lime Dressing:

    1. Add all the dressing ingredients in a small bowl and whisk to combine. (Set aside).
    2. Combine the sliced tomatoes, avocado, cilantro, grilled corn and honey lime dressing. Mix gently so everything is evenly coated. (Be careful not to mash the avocados).
    3. Let the salad sit for 10-15 minutes to let the flavors mingle.

    Everglades White Chili July 15 2014

    Makes 6-8 Servings

    • 1-Tbsp. Olive Oil
    • 2 cups boneless skinless chicken, cubed
    • Everglades Seasoning to taste
    • 1/2 cup chopped onion
    • 2 cloves garlic
    • 1-1/2 cups of chicken broth
    •  1-4oz can of chopped green chiles
    • 1 tsp. ground cumin
    • 1/2 tsp. cilantro leaves
    • 1/8 tsp. cayenne pepper or Everglades Heat Seasoning 
    • 1-19 oz can white kidney beans, undrained
    • 2- green onions, chopped
    • Monterey Jack Cheese

    Heat oil in large saucepan over medium heat.

    Very lightly season chicken pieces with Everglades Seasoning.

    Saute onion, garlic and chicken pieces in oil for about 5 minutes.

    Stir in broth, green chiles and spices. Simmer for 15 minutes.

    Stir in beans. Simmer for about 10 minutes.

    Garnish with chopped green onions and grated Monterey Jack cheese just before serving.