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Lola's Spices Appetizers

Lola's Spices Cajun Boudin Balls

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Lola's Spices Cajun Boudin Balls 


2 Tbsp. Lola’s Spices Cajun Blend      
1 Lb. ground pork  
1 cup cooked white rice (cooled completely)
2 Eggs Beaten
1 Tbl. Milk
1 Cup Panko 

Oil for frying*


*Preheat oil for frying to 330 F

*I love peanut oil, but you can use vegetable, canola, etc.  You will need enough to completely submerge boudin balls

 

Combine pork with 1½ Tbl. Lola’s Spices Cajun Blend, next fold in rice and form 1 inch round balls set aside. 


Combine milk to beaten eggs and stir. Create your dredge, by mixing Panko with ½ Tbsp. Lola’s Spices Cajun Blend. 


Next, place Boudin balls in egg wash and coat in Cajun Panko mixture.  


Gently place Boudin Balls into oil and fry at 330F for 10 to 12 minutes.  Serve with Boudin sauce.


Lola’s Spices Boudin Sauce


1 Tbsp. Grated horseradish
1 Tbsp. Mayonnaise  
2 Tbsp. Ketchup


Combine all ingredient, stirring well and refrigerate for 20 minutes and serve with Lola’s Spices Boudin Balls. 

Lola's Spices Southwest Seared Tuna Nachos

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Lola's Southwest Seared Tuna Nachos


1 Tbsp. Lola's Spices Southwest Blend
1 Lb. Tuna (Cube Cut)
1 Tbsp. Olive oil

Sprinkle Tuna with Lola’s Spices Southwest blend on both sides.  Heat oil in a pan on medium heat, using tongs place tuna in pan and sear on both sides (about 2 minutes each side) or until desired sear.  


*Use caution and cover while searing by using a lid or grease screen as the oil may splatter.

Allow Tuna to rest for about 2 minutes, then slice tuna to about 1/4 in thick.  

*Serve on Tortilla chips, garnish with avocado, fresh cilantro and Lola’s Spices Fish sauce.


Lola's Spices Southwest Sauce


1 tsp Lola's Spices (Southwest Blend)
1/4 cup Plain Yogurt
1/4 cup Sour Cream
1/2 Lime or Lemon (squeezed)

Combine Lola's Spices, Yogurt, Sour Cream and squeeze ½ lemon or lime and chill in fridge for 20 minutes.

*For a rich citrus flavor add the zest of the lime or lemon!

Lola's Spices Caribbean Crabmeat Stuffed Mushrooms

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Lola's Spices Caribbean Crabmeat Stuffed Mushrooms


8 oz. Lump Crabmeat
16 oz. White Mushrooms or mini-portabella mushrooms (rinsed and stems removed)
2 Tbsp. Lola’s Spices Caribbean Blend
1 Tbsp. Fresh Mango (Chopped) *optional
¼ Cup Panko or Bread Crumbs (reserve 1 Tbsp. for topping)
¼ Cup Mayonnaise
1 Tbsp. Olive oil
1 egg (slightly beaten)


Preheat oven to 350 F. Combine all ingredients except for crabmeat.  When thoroughly mixed fold in crabmeat gently. Spoon mixture into mushroom caps and place on olive oiled cookie sheet.  Sprinkle with remaining panko or bread crumbs.  Bake in oven for 15 minutes, serve immediately.


Lola's Spices Southwest Crabmeat Stuffed Mushrooms

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Lola's Spices Southwest Crabmeat Stuffed Mushrooms

 

8 oz. Lump Crabmeat 

16 oz. White Mushrooms or mini-portabella mushrooms (rinsed and stems removed) 

2 Tbl Lola’s Spices Southwest Blend 

2 Tbsp. Fresh tomato (Chopped) *optional

 ¼ Cup Panko or Bread Crumbs (reserve 1 Tbl for topping) 

¼ Cup Mayonnaise

1 Tbl. Onion (finely chopped)

1 Tbl. Olive oil 

1 egg (slightly beaten)


Preheat oven to 350 F. Combine all ingredients except for crabmeat.  When thoroughly mixed fold in crabmeat gently. Spoon mixture into mushroom caps and place on olive oiled cookie sheet.  Sprinkle with remaining panko or bread crumbs.  Bake in oven for 15 minutes, serve immediately.

Lola's Spices Cajun Crabmeat Stuffed Mushrooms

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Lola's Spices Cajun Crabmeat Stuffed Mushrooms


8 oz. Lump Crabmeat

 16 oz. White Mushrooms or mini-portabella mushrooms (rinsed and stems removed) 

2 Tbl. Lola’s Spices Cajun Blend 

¼ Cup Panko or Bread Crumbs (reserve 1 Tbsp. for topping) 

¼ Cup Mayonnaise 

1 Tbsp. Onion (finely chopped) 1 Tbsp. Olive oil 

1 egg (slightly beaten) 


Preheat oven to 350 F. Combine all ingredients except for crabmeat.  When thoroughly mixed fold in crabmeat gently. Spoon mixture into mushroom caps and place on olive oiled cookie sheet.  Sprinkle with remaining panko or bread crumbs.  Bake in oven for 15 minutes, serve immediately.   

Lola's Spices Sautéed Shrimp

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Lola's Spices Sautéed Shrimp


1 lb. Shrimp (peel and devein *reserve shells for base of broth)
2 Tbsp. Lola’s Spices Southwest Blend
1 large ripe tomato (chopped)
1 Tbsp. fresh Cilantro *optional
1 Medium onion (finely chopped)
1 Tbsp. Olive oil or butter
1 cup water or beer
1/2 lemon (reserve ½ tsp. zest)

In a medium pan, add water/beer, olive oil/butter and reserved shrimp shells; allow to simmer for about 3 to 5 minutes.  Strain to remove shells and return broth to pan.

 

Next, add onion, tomatoes and Lola’s Spices Southwest Seasoning Blend and sauté over medium heat until onions are soft about 3 minutes. Next, add shrimp, zest of lemon, cilantro, and squeeze the lemon over the mixture.  Cover with lid, stir occasionally and cook until tails curl and shrimp is fully cooked for an additional 5 minutes. Serve with toothpicks or over crostini.