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Lola's Spices Southwest Ciopinno

½ lb drum or other firm white fish (cobia, drum, swordfish, etc.)
 (cut into ½ in. pieces)
½ lb mussels (scrubbed and bearded)
½ lb. scallops (bay)
½ lb  shrimp 16/20 (peeled and deveined)
3 Tb. Lola’s Spices Southwest blend
1 small onion chopped
½ cup bell pepper chopped
1 celery stalk chopped.
4 cloves garlic minced
1 can diced tomatoes (28 oz)
2 Tb. Cilantro chopped for garnish
32 oz. seafood stock
8 oz clam juice
1 Tb. Olive oil. ­­­­
1 tsp salt (optional)
1 tsp fresh cilantro (optional)

*any mix of seafood or shellfish can be used to 2 lbs.  (lobster, crab, clams and firm white fish)

Over medium heat,  add olive oil, onion, bell pepper, celery, and  garlic cook until vegetables are soft about 5 minutes. Next, add Lola’s Spices Southwest spice, add seafood stock, clam juice and tomatoes and bring to a boil.  Reduce heat to low and simmer for about 10 to 15 minutes.  Add seafood and cover for 5 minutes, shellfish is ready when all the shells open. Serve with crusty bread garnish with fresh cilantro.

Lola's Spices Easy Southwest Pozole 

2 Tb Olive oil 

1 pinch sea salt 

1 Hatch pepper diced 

1 Poblano pepper diced (seeded if you must) 

1 whole onion diced 

3 cloves fresh garlic minced 

3/4 cup radish small dice 

2 Tbl Lola's Spices Southwest 

12 oz. Petite diced tomatoes  

6 cups water 

1 Tsp. Chicken Bouillon  

1 lb. Shredded Rotisserie Chicken  

12 oz. Hominy white or yellow (*white used) 

1 Tbl Mirin 

 2 cups shredded cabbage *reserve some for garnish  

1/4 cup thinly sliced radish * reserve some for garnish 

1/ 2 cup chopped Cilantro *reserve some for garnish  

6 oz. Cotija cheese for garnish 

4 limes quartered for garnish 

In a medium pot over medium heat, add onions, peppers, olive oil, pinch of salt and saute until soft.  Add garlic and diced radishes and saute for 3 to 5 minutes Add tomatoes, Lola's Spices Southwest, bouillon and water and simmer for 5 minutes. Reduce heat to low, add chicken, hominy, cilantro, cabbage and Mirin and cover 5 for minutes. Serve with reserved cilantro, cabbage, lime and cotija!

https://youtube.com/shorts/OmAtGCOEhrM

Weeknight Lola's Spices Chicken and White Bean Soup

1  Whole Chicken (rotisserie, off the bone and cut into chunks)

2 Tbsp Lola's Spices Southwest Blend

1 can of white cannellini beans or white navy beans

1 bunch fresh spinach or swiss chard, (rinsed and stems removed)

1 cup baby carrots (cut in half or thirds)

48 oz. Low sodium chicken broth

In a large pot, add broth and Lola's Spices Southwest blend, and bring to a rolling boil. Turn the heat to a low. Next, add carrots and greens and cook for simmer for 3 to 5 mins or until desired tenderness. Next, add beans and chicken and let simmer for another 5 minutes.

*garnish with your favorite soups toppings! We like Asadero, Queso Blanco, or Cotija with fresh cilantro and a wedge of lime.

Lola's Spices Cajun Chicken and Sausage Gumbo

3 Tbsp. Lola’s Spices Cajun Blend
1- Whole Chicken (cut up-about 3 lbs.)
8 Cups water
1 Onion (diced)
2- Celery ribs (diced)
1 Red bell pepper (diced)
1 Cup Okra (sliced ¼ in)  
2- garlic cloves- crushed and finely chopped)
1-16oz. Cajun style sausage (sliced ¼ in)
1 tsp file powder (or to taste)
2 Cups cooked white rice
3 Tbsp butter
3 Tbsp AP Flour
2 stalks green onion chopped *optional garnish

In a large pot over medium to high heat, add whole chicken- cut up (8 pieces) add water- enough to submerse chicken, add 1 Tbsp. Lola’s Spices Cajun blend and allow chicken to cook until fall of the bone tender, about 1 hour to 1 1/2 hours on a slow rolling boil.

Remove chicken from pot and reserve stock. Allow chicken to cool to touch and remove from bone. Strain stock and return to pot.  Cut chicken into 1 in. chunks and return to chicken stock.  **(I reserve the skin- lay flat on foil, with a little oil to keep from sticking, and crisp in the oven/ toaster oven.  I use this for garnish.)

In a pan over medium heat, add oil, onion, celery, bell pepper, okra, garlic, remaining 2 Tbsp Lola’s Spices Cajun blend and sliced sausage.  Sauté until vegetables are soft and sausage begins to brown, about 10 minutes. Next, add vegetables and sausage to chicken stock with chicken meat and simmer on low while roux is prepared.

In a medium pan, add butter and flour and cook over medium heat, stirring every few minutes -gently until roux turns a dark colored caramel color about 20 minutes. The darker the roux the deeper the flavor.  Be careful when tasting!  The roux will scald your tongue!

Finally, incorporate the roux into stock with vegetables and chicken by stirring slowly. Next add your File powder and allow to simmer for another 15 minutes.  

Serve gumbo over rice, garnish with fresh green onion and your reserved chicken skin.

Lola's Spices Southwest Smoked Pork Pozole 

 Step 1  

✔2 lb. Pork 1 in cubed 

✔2 Tbl Lola's Spices Southwest 

✔1  Lager *I used Dos Equis 

✔4 Green onions quartered  

✔ 2 Tbl Mirin 

✔1 cup grape tomatoes 

✔ 1/2 cup onion  

✔ 3 cloves fresh garlic sliced in half  

Heat your ceramic grill to 300F.  While the grill comes to temp, prepare all the above ingredients in a roasting pan or aluminum foil pan.  Cover with foil and cook for 30 mins.  Remove foil, stir and continue to cook for about 3 1/2 hours or until pork is tender and reaches 160F.   Remove pan from grill and set aside.   

Step 2 

✔1 Tb Olive oil 

✔1 Poblano pepper diced  

✔1/2  Onion diced  

✔3 cloves Garlic, fresh,  minced 

✔3/4 cup Radish fresh, diced 

✔14.5 oz  Tomatoes *canned  

✔12 oz. Hominy * yellow canned, rinsed, and drained  

✔4 cups Hot water (*deglazed pan juices)  ✔1/4 cup Cilantro, freshly chopped   

Add wood to bring grill up to 350F.  In a grill-proof pot, add olive oil, poblanos, radishes, onions, garlic and sauté them until soft.  While vegetables are cooking, deglaze the pan using hot water.  Combine pan juices, tomatoes, and hominy and cook for about 10 mins. Finally, add cooked pork and simmer for about 10 minutes.   

Serving garnish options  

✔ 2 cups shredded cabbage  

✔1/4 cup thinly sliced radish  

✔1/4 cup chopped Cilantro  

✔ 2 thinly sliced Jalapeños  

✔6 oz. Cotija cheese for garnish 

✔4 limes quartered for garnish 

https://youtube.com/shorts/_DgKImAXSis

Lola's Spices Southwest Seafood Paella  

1 lb. Chicken thighs **Reserve shells for stock 

4 links sausage *1/4 in sliced  

1 lb Clams *rinsed and purged 

1lb Shrimp *peeled & deveined, tails on 

1 Tbl. EVOO 

14.5 oz. Canned Chopped Tomatoes. 

2 Tbl. Lola's Spices Southwest blend 

1 Tbl. Smoked Sweet Paprika 

1.5 cups diced Onion  

1-Red Bell pepper * diced 4 cloves garlic finely chopped  

2 cups Arborio Rice Rinsed, strained  

48 oz/ 6 cups (**total-reduced stock &  32 oz. Chicken Broth) 

1 tsp Saffron threads 

1 cup fresh green peas  

1/4 cup chopped flat-leaf Parsley 

1 lemon sliced into eighths  

 Preheat your grill to 375 F.  Sprinkle Lola's Spices SW on both sides with olive EVOO coated chicken and cook for 10 mins.  Remove and rest. Cook sausage until browned, remove, rest, and leave pan juices.  

Peel and devein shrimp, place shells in a pot and cover with water 1 in. above shells, and bring to a boil, remove from heat and strain out shells.  Place Saffron and Lola’s Spices SW in stock for 5 mins, then combine with chicken broth to ensure 6 cups/ 48 oz total.  

On the grill, sauté onions, bell peppers in pan juices with EVOO until soft about 5 mins. Next, add garlic, rice and stir for another 5 mins. Nestle in chicken and sausage, but do not disturb rice. Add 3/4 herbs, tomatoes, and 1/2 of stock. Cover and cook for 8 to 10 mins. Next, remove cover carefully, nestle in clams- hinge down, peas, and remaining stock. 

Cover and cook for another 5 mins.  Remove cover carefully, add shrimp, arrange lemon, cover and cook for an additional 5 mins.  Remove from heat and let rest for 5 mins, garnish with herbs and then serve.  🌶    

https://youtube.com/shorts/gPUpwOM8fCM

Lola's Spices Southwest Mayocoba Beans   

1 Tbl Lola’s Spices Southwest blend  

1-32 oz bag of Mayocoba Beans *rinsed, drained 

1 Onion *chopped 

3 Garlic cloves, *chopped 

1 tsp Vegetable Bouillon *can sub chicken or beef 

1- 1O oz Rotel *canned tomato with peppers 

1- Ham bone

Set your Instapot® to saute add 2 Tbl Olive oil, 1 pinch of salt, 1 cup chopped onions, 3 cloves garlic chopped and cook for 3 to 5 minutes until soft. 

Add 1 can Rotel®, 1 Tbl Lola's Spices Southwest blend and stir 

Add 6 cups water, 1 smoked ham hock, and 1 tsp chicken bouillon and stir 

Change Instapot® setting to meat/stew and increase time to 45 mins, no vent. 

Allow to vent, the carefully remove lid serve with freshly chopped cilantro or flat leaf parsley!

https://youtube.com/shorts/qn8MQ0-75Mc

We are proud to be a Go Texan Company. 

Lola’s Spices Southwest Ropa Veja

1.5 lb. Beef *Flank Steak 

1 1/2  Tbl Lola’s Spices Southwest Blend

2 Tsp Olive Oil *extra virgin

1/2 Carrot *choped

1 Onion *chopped 

1 Bell Pepper *red, chopped 

1 Poblano *chopped 

1/4  tsp Capers *chopped

1/2 cup Manzanilla Olives *chopped

1 14.5 oz Tomatoes *chopped, canned

1 Lager 

1 Tbl Beef Boullion

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Preheat grill to 375°F. Cut beef into 2 in. strips.  In a grill-proof pot with lid, add all ingredients and combine.  Roast on the grill for 3 hours or until fork-tender.  Shred beef and serve.  Alternatively can be roasted in the oven at 375F or cooked over medium heat on the stovetop until tender. 

Lola's Spices Southwest Instapot Black Beans

1 Tbl Black Beans *dried, rinsed, sorted

1 Tbl + 1 tspLola's Spices Southwest Blend

1 TB Olive Oil *extra virgin

½ Onion *sliced 

4 Garlic cloves 

1 Jalapeno Pepper *chopped 

1 Tbl Beef Bouliion

1/4 Cup Cilantro *roughly chopped

6 cups Water 

Set Instpot to Saute and add EVOO, onions, pepper, and garlic cook about 3 min or until soft. Add water, beans, Lola’s Spices Southwest Blend, Cilantro and set Instapot to Beans/ Chili cook for 45 mins unvented. Allow to self vent and serve. d to be a Go Texan Company. 

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