Original Rub Recipes
Cornish Game Hen
Deep Fried Turkey
Grilled Salmon/Seafood
Just Simply Burgers
Holiday Turkey Dinner
Scrambled Eggs
Corn on the Cob
Smoky Jalapeno Rub Recipes
Smoky Jalapeno Grilled Vegetables
Smoky Jalapeno Scramble
Smoky Ham
Smoky Jalapeno Corn on the Cob
Taco Salad
Easy Venison Roast
Smoked Beans
Mediterranean Medley Recipes
Grilled Bacon Wrapped Shrimp
Creamy Seafood Mediterranean
Mediterranean Grilled Chicken & Veggie Sandwiches
Grilled Zucchini
Roasted Corn
Mahi-Mahi Medley
Medley Chicken
Medley Potatoes
Just Simply Mediterranean Potato Salad
Prosciutto Wrapped Chicken
Crock Pot Chicken/Pork Medley
Easy Salad Dressing
Mediterranean Dip
Green Beans w/Bacon & Red Potatoes
Prime Rib Rub Recipes
Holiday Prime Rib Roast
Just Simply Smokin! Prime Rib
Shredded Prime Rib Tacos
Prime Rib Leftovers
Wild Game Rub Recipes
Venison or Elk Steak
Just Simply Wondeerful Venison Roast
Venison Chile Chili
Beyond the Border Recipes
Tacos
Burritos
Beyond the Border Fiesta Medley
Beyond the Border Bean Dip
Beyond the Border Crackers
Pork Ribs
Chile Lime Butter
Try Beyond the Border on.....
Chile Chili Recipes
Chile Chili and Eggs
Chile Chili Burrito
Venison Chili
Chile Chili Hot Wings
Chile Chili Pie
Miscellaneous Recipes
Turkey Egg Rolls
Original Rub Recipes
Great on steak, ribs, roasts, chops, prime rib, fish, poultry, burgers or wild game. Just apply rub generously on both sides of the meat then either rub in or allow to marinate and the moisture in the meat will draw the seasoning in. Then just grill, fry, bake or smoke to desired doneness.
Tip: If possible season meat and allow time to marinate before cooking.
As we always say around here… Try it on anything!
Cornish Game Hen
Original Rub
2 Game Hens
2 Slices Smoked Bacon
1 Can Whole Baby Corn
3 Strips Red or Green Bell Pepper
Salt & Pepper to taste
Directions
Wash hens, sprinkle inside and out w/ Original Rub, salt & pepper, stuff w/ baby corn. and peppers, slice bacon in half, lay (2) halves on top of each hen, bake @ 350 1 hr or until done. Serve with Rice Pilaf or Rice a Roni.
Tip: Try Smoky Mesquite salt for a mild smoky flavor!
Deep fried Turkey
Rub turkey with 1/2 Tbsp salt and Original Rub apply generously. (If you prefer, you can use Smoky Jalapeno Rub, Beyond the Border or Mediterranean Medley.) Rub spice into turkey inside and out, melt 1 cube of butter add 2 Tbsp of rub. Stir well and let marinate 1 hour (or do the day before). Microwave butter & spice until liquid enough for injecting, and inject into all areas of turkey. Pour any leftover into cavity and under the skin on the breast. Fry according to fryer instructions.
Grilled Salmon/Seafood
Lay fish on a platter, squeeze 1/2 fresh lime on inside of fish. Sprinkle any of our rubs on both sides then grill or bake! This is also wonderful on seafood like shrimp,clams & oysters etc.
Just Simply Burgers
Just shake Original Rub, Smoky Jalapeno or Beyond the Border on both sides then grill, fry or bake to desired doneness. Try with ground turkey or pork.
Holiday Turkey Dinner
Try our Original Rub on your Holiday Turkey then bake as usual or for added flavor inject it with butter mixed with our Rubs yum!
Also try Mediterranean Medley in your mashed potatoes for something different.
Scrambled Eggs
Sprinkle some Original, Smoky Jalapeno or Mediterranean Medley into your favorite scrambled egg or frittata recipe
Corn on the Cob
Butter corn, sprinkle with Original Rub & Smoky Mesquite salt. Wrap in foil, grill or bake. This recipe is especially handy when you're feeding a crowd. Just unwrap the corn and you're good to go! No need to pass around all of the butter and salt & pepper… it's already done!
Click here To order Original Rub
Smoky Jalapeno Rub Recipes
Great on steak, ribs, roasts, chops, prime rib, fish, poultry, burgers or wild game. Just apply rub generously on both sides of the meat then either rub in or allow to marinate and the moisture in the meat will draw the seasoning in. Then just grill, fry, bake or smoke to desired doneness.
Tip: If possible season meat and allow time to marinate before cooking.
As we always say around here… Try it on anything!
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Smoked Beans
2 cans - Pork and Beans
2 - Tbsp - Smoky Jalapeno Rub
1 Tbsp - Dry Mustard Powder
2 Tbsp - Molasses (dark)
1 - Onion chopped (small or 1/2 large)
2 - garlic Cloves minced
1/2 cp - BBQ sauce
Directions
Use small cassarole dish,spray with non-stick spray, pour all of the above into dish, mix well, put into your smoker with any meats you're smoking at 225 degrees for about 5 -6 hours.
Enjoy!
Smoky Jalapeno Grilled Vegetables
Slice vegetables like: peppers, onions, mushrooms, zucchini etc. brush or spray with olive oil. Sprinkle Smoky Jalapeno Rub & Smoky Mesquite Salt over all. Let marinate 15 minutes. Grill until done.
Smoky J Scramble
Stir together 4 eggs, 1 Tbsp Smoky Jalapeno Rub , 2 Tablespoons each:chopped bell pepper, onion, tomato, 3 pickled jalapeno slices, 2 Sliced (fresh) mushrooms, 1/2 cup shredded cheese, 1/2 tsp Smoky Mesquite Salt, 2 Tablspoon milk, stir well. heat skillet with 1 tablespoon Butter, Scramble mixture till done.
Smoky Ham
Rub down a Ham with our Smoky Jalapeno (or any of our Rubs for that matter) and a little Smoky Mesquite Salt then Smoke or Bake. No need for additional seasoning it's already in there!
Taco Salad
1 can black beans (15oz) rinsed and drained
1 can refried beans (15oz) heated
2-3 cps Cooked Meat (chicken, beef or pork- shredded or ground)
4 cp shredded lettuce
1 lg tomato; chopped
1 1/2 cps shredded Cheddar or Monterey jack cheese
1/4 c whole pitted black olives
1/4 c green onion chopped
1/2 red onion (separated into rings)
1 lime quartered
1 avocado peeled and sliced
1/2 c dairy sour cream
1 can chopped mild green chilies (4oz drained)
10-15 pickled jalapenos slices (more if you like hot)
2 cloves garlic; minced
1 Tbsp Smoky Jalapeno Rub
2 Tbsp Beyond the Border
2 tsp Lemon Lime salt
1 bag tortilla chips (yellow corn)
Directions
In small bowl mix Smoky Jalapeno Rub, Lemon Lime salt and Beyond the Border seasoning, set aside. Reserve small amount of tomato, jalapeno, olives and cheese for garnish. In a 3-4 quart clear glass bowl, layer black beans, refried beans, jalapenos, lettuce, minced garlic, tomato, cheese, avocado slices, onions, mild green chilies, olives, (sprinkle small amount of Smoky Jalapeno Rub, Lemon Lime Salt and Beyond the Border seasoning on every other layer as you go) put spoonfuls of sour cream in a ring around top edge of salad, making smaller rings as you work inward sprinkle tomato, cheese, olives and jalapeno on top for garnish. Cover the surface with plastic wrap and chill for 1-2 hours. Serve over tortilla chips with Lime wedges. Salad will mix as you serve it.
Easy Venison Roast
2 - 4 lbs. Venison Roast
3 med. Red or White Potatoes
1 Onion
2 Cloves Crushed Garlic
3 Carrots
2 Tbsp Flour
2 Beef bouillon Cubes
Smoky Jalapeno Rub
Smoky Mesquite Salt
2 - 3 Cups Water
1 Lg. Reynolds Cook n Bag
Directions
Sprinkle Smoky Jalapeno Rub on all sides and ends of roast. Lightly sprinkle with Smoky Mesquite Salt (remember it's a salt). Put 2 Tbsp flour into Cook n' Bag, add roast close top and shake to distribute flour over roast, set aside. Wash and cut potatoes, onion and carrots into 1/4's add to bag, add garlic crushed & chopped, pour 2cups water (careful not to wash off all of your seasoning on roast), add bouillon cubes Close bag with tie provided. Cut slits in bag about 2"- 3" below tie closure, place bag in 9" x 11" baking pan. Bake @ 375 degrees until desired doneness. Remove from oven. Remove bag from pan when cool enough hold @ top. Hold over sauce pan, poke 1 hole in bottom of bag, let juice drain into pan. Put bag back in pan and back into oven w/heat off to keep warm. Place pan on stove bring to medium boil meanwhile mix 2-3 Tbsp. Flour (or corn starch) into 1/2 cup cold water stir till smooth. Stir gravy rapidly while slowly adding flour/water mixture cook to desired thickness. Slice Roast put on platter surround w/ potatoes, carrots and onions serve gravy on the side. ENJOY!
Smoky Jalapeno Corn on the Cob
Butter corn, sprinkle with Smoky Jalapeno Rub & Smoky Mesquite salt. Wrap in foil, grill or bake. This recipe is especially handy when you're feeding a crowd. Just unwrap the corn and you're good to go! No need to pass around all of the butter and salt & pepper… it's already done!
Click here to order Smoky Jalapeno Rub
Mediterranean Medley Recipes
Grilled Bacon Wrapped Shrimp
4-6 lg Shrimp or Prawns (per person)
1 pkg. Thin Smoked Bacon (1/2 slice per shrimp)
Mediterranean Medley seasoning
Directions
Shell and devein shrimp, sprinkle both sides with Mediterranean Medley, Cut bacon slices in half , wrap each seasoned shrimp with a half slice of bacon in a spiral fashion, If the bacon won't stick to the shrimp, pin it on with a round toothpick. Usually the thin bacon will stick to itself well enough to avoid using a toothpick. Place on a hot grill/barbecue watch closely and turn frequently, When the bacon is done...the shrimp are done!
Creamy Seafood Mediterranean
1 lb Linguini (or your favorite pasta)
1/4 cup Olive Oil (good quality)
3 shallots chopped
3-4 Green Onions with tops sliced
3 cloves fresh! Garlic
1 Tablespoon Mediterranean Medley
1 tsp Tarragon (or 1 Tablespoon fresh French Tarragon)
Salt to taste
1/4 cup White Wine
2 cups Heavy Cream
1 small can sliced Waterchestnuts (chopped just enough to break them up a little)
1 Tablespoon fresh! Lemon Juice and the Zest from 1 Lemon
1-2 lbs Seafood any of the following: Shrimp, Scallops, Lobster, Halibut
1/4 cup thin sliced red/green Bell Pepper
1/4 cup sliced Crimini Mushrooms
1/2 cup grated Parmesan Cheese
Directions
Cook Pasta in a large pot of boiling salted water until al dente, about 8-10 minutes. Note: This can be done while sauteing the other ingredients. Drain pasta while reserving about 1 cup of the pasta water. Return the pasta to the pot add about 1/2 of the olive oil and 1/4 cup of the reserved water, toss lightly and cover to keep warm.
In a large saute skillet, heat remaining olive oil add shallots and bell peppers, cook while stirring about 4-5 minutes. Add garlic, Tarragon, Mediterranean Medley and Waterchestnuts, stir 1 minute, Add white wine while cooking over a high heat to evaporate and cook down until nearly all of the wine is evaporated. Turn burner back down to medium. Add heavy cream, mushrooms, lemon juice and zest, cook stirring occasionally until slightly reduced. Add seafood and green onions cook until seafood is just pink or almost done. Remove from heat, add 1/2 of the Parmesan, toss lightly, add pasta, toss
well to coat pasta with sauce. Pour into large serving bowl, add remaining cheese, serve! * if the sauce gets too thick, you can thin it by using the reserved pasta water.
Mediterranean Grilled Chicken & Veggie Sandwiches
(For a great vegetarian sandwich just omit chicken)
4 Chicken breast - grilled
1 eggplant (small) sliced lengthwise into 1/2" slices
1 yellow squash sliced lengthwise into 1/2" slices
1 zucchini sliced lengthwise into 1/2" slices
1 red onion peeled sliced thin
3 tsp Mediterranean Medley
2 Tbsp Wishbone bottled Italian dressing
1/8 tsp cayenne or chile pepper
olive oil cooking spray
6 slices pepper jack cheese
2 roasted bell peppers (see directions)
2 sour dough baguettes (12inch) sliced lengthwise (remove some of the soft dough to make room inside)
1 lg. tomato sliced
black pepper & salt (to taste)
10-12 pickled jalapeno slices
6 basil leaves (fresh)
6 romaine lettuce leaves (washed and pat dry)
Grill chicken breast, set aside.To Roast Peppers: Slice peppers in half ,seed, put on gas grill, when peppers begin to blister turn as needed to char all sides, remove, put immediately into zip lock bag, close tightly let set for 20 minutes. When cool remove and rub w/ paper towel to remove skin, slice into 1" strips. Peppers can also be done in oven on broil but they're not as tasty.
Dressing
2 tsp Mediterranean Medley
2 Tbsp Wishbone bottled Italian dressing
1 cp yogurt (plain)
3 Tbsp spicy brown mustard
fresh ground pepper (to taste)
2 Tbsp cottage cheese
3 dashes Tabasco (Green is best)
1 green onion minced
2 garlic cloves crushed & minced
1 tsp fresh lemon juice (not bottled!)
Put all the dressing ingredients in food processor blend on low till smooth, refrigerate.
Directions:
Cut baguettes lengthwise, place under broiler, toast till golden, set aside. Place eggplant, squash, zucchini and onion on cookie sheet, spray with olive oil, sprinkle with Mediterranean Medley, salt and cayenne or black pepper, broil about 4-5 minutes till slightly brown, turn veggies over and brown other side. Remove from oven and assemble. (Note: veggies can also be done on your gas grill at the same time as the chiles & chicken.)
To Assemble:
Spread dressing generously on insides of toasted bread, place tomatoes in well (where you removed the dough) sprinkle with pepper and salt, lay half the Jalapeno slices on each baguette, cut chicken into 1" strips and place on baguettes. Layer: basil leaves, romaine, eggplant, squash, pepper jack cheese, zucchini, and onions. Drizzle more dressing on veggies; put remaining baguette half on top, slice each baguette into 2-4 sandwiches. Voila!
Fresh Green Beans Mediterranean w/Bacon & Red Potatoes Recipe
Ingredients
1-2 lb fresh green beans
2 - 3 strips bacon
3 - cloves garlic peeled & crushed
10 - 15 pearl onions
8 - 10 small red or white potatoes
1 - chicken bouillon cube
1-2 tsp Just Simply Good Stuff! Mediterranean Medley
1/2 tsp black pepper
Directions
Cut bacon into 2" pieces sauté in 2 qt. sauce pot on low, fry 2-3 minutes (do not drain grease!) add crushed garlic, cut tips off green beans, snap in half add to pot, add pepper, Mediterranean Medley, cover w/water bring to boil, add bouillon turn down to simmer, cook 1 hr, add potatoes, peel onions add to pot cook additional 30 minutes or until potatoes are fork tender.
Grilled Zucchini
Slice zucchini lengthwise, layer 3 - 4 sheets of paper towels, lay slices on and sprinkle with kosher or sea salt, let set for about 20 minutes to draw out some moisture, rinse lightly and pat dry, brush both sides lightly with olive oil. Sprinkle Mediterranean Medley lightly on one side; grill 2 - 3 minutes or until you get golden brown grill marks, flip & repeat. Remove, sprinkle with parmesan cheese, serve immediately while hot.
Roasted Corn
Brush fresh corn with butter or olive oil. Sprinkle on Mediterranean Medley and salt, wrap in foil and grill or roast in 350 degree oven about 20 minutes or till done.
Mahi-Mahi Medley
1-2 lbs Mahi-Mahi (or fish of your choice)
2 Tbsp Mediterranean Medley
1/2 tsp Garlic Pepper & sea salt (our blend)
3- 4 roma tomatoes chopped coarse
3 Tbsp fresh parmesan cheese grated
4 Tbsp butter
1 Lemon cut into wedges
1 tsp each fresh chopped parsley & tarragon
Directions
Preheat the oven to 375°. Melt 3 tablespoons butter in a skillet. Add the chopped tomatoes and 1/2 Mediterranean Medley, 1/2 Garlic Pepper & sea salt & parsley, sauté for 30 seconds. Remove from heat and stir in the grated parmesan. Put Mahi-Mahi on a buttered 9 x 12 inch baking dish. Sprinkle remaining half of Mediterranean Medley and garlic pepper sea salt on Mahi-Mahi, squeeze 1-2 lemon wedges over fish .Dot with the remaining butter. Bake 5-7 minutes, remove from oven spoon Tomato/cheese mixture over top, Bake additional 15-20 minutes or till done. Garnish with fresh tarragon and lemon wedges. Enjoy!
Medley Chicken
Squeeze fresh lemon or lime on boneless chicken breast or pork chops, shake on Mediterranean Medley and salt to taste, rub into chops, put in re-closable plastic bag, marinate1-3 hrs, then grill, squeeze fresh lime on the chicken as you grill/cook it. Serve with rice pilaf or Medley Potatoes (recipe below)
Note: This can also be sauted on the stove, just dredge lightly in flour and fry in 1 tablespoon Butter or Olive Oil till done.
Medley Potatoes
Bake 1 large russet or yukon gold potato till done (leave oven on 350), Cut potato in half lengthwise, scrape potato from shell within half-inch of peel. Put shells in small baking dishes or pan and set aside (be careful to not damage shell). Put the potato you spooned out in a bowl with 2 tablespoons sour cream, 1 Tbsp milk, 1 tablespoon each: rreen onion, 1 Tbsp french fried onion, 1 tsp Mediterranean Medley, diced mushrooms, minced bell pepper (microwave mushrooms and bell pepper for 30 seconds to pre cook slightly), salt & pepper to taste, 1/2 cup grated cheddar or parmesan cheese (reserve small amount of the cheese and French fried onion for garnish). Mix all ingredients together, spoon back into potato shells, put back in oven at 350 degrees for 20 minutes, remove, garnish with cheese and onion, put back in for 3-5 minutes or until cheese melts, serves 2.
Just Simply Mediterranean Potato Salad
4 med. yukon gold or russet potatoes
4 green onions sliced
2 dill pickles diced small
2 celery ribs sliced 1/8"
3 eggs boiled and diced
1/2 red or green bell pepper diced
2-3 Tbls. pickle Juice
1 tsp. dill weed
1 tsp celery seed or powder
1 tsp. Salt
1 Tbls. Mediterranean Medley
1/2 cup Mayo & 1 tsp. yellow mustard mixed together.
Directions:
Boil potatoes till fork tender, peel (optional), In a large bowl dice potatoes, eggs, onion, pickles, celery and bell pepper. Add pickle juice, sprinkle dill weed, celery seed, salt and Mediterranean Medley over all. Stir, mix mayo mustard mixtures together, add to salad stir thoroughly, refrigerate 2 - 3 hours or overnight. Stir again before serving.
Prosciutto Wrapped Chicken
2 - 4 Chicken breasts (boneless/skinless)
Prosciutto Ham (2 - 3 pcs. Per breast)
2 Tbl butter
1/2 cup fresh mushrooms chopped (Criminis are best)
1 tsp Mediterranean Medley
2 cloves garlic minced fine
pinch of Salt
2 - 4 slices swiss cheese
white wine (optional)
non-stick cooking spray
Directions:
Spray baking pan with non-stick spray. Lay chicken in pan. Lightly butter top of each breast, sprinkle with Mediterranean Medley, minced garlic & salt, sprinkle on mushrooms and press into butter so they stick. Layer one slice of Prosciutto lengthwise & tuck under chicken breast, next layer swiss cheese then layer the 2 additional Prosciutto slices over cheese & across width of chicken breast. Pour a small amount of wine in pan, cover with foil and bake @ 400 for 20 min. Remove foil bake additional 15-20 minutes or until done.
Crock Pot Chicken or Pork Medley
4-8 Chicken Thighs - skinless boneless
(may substitute with pork chops or boneless pork sirloin roast)
1- 14oz can chicken broth
1/2 onion diced
2- stalks celery sliced thin
1/2 bell pepper green, red or both (cut in strips)
6-8 Crimini mushrooms sliced (or use canned)
2 Tbs Mediterranean Medley (or to taste)
1tsp salt & pepper or to taste
1 cp. Instant brown or white Rice (optional)
(you may also substitute noodles for rice)
Directions
Pour 1 cp rice in crock pot, add chicken broth.
Shake Mediterranean Medley liberally on all sides of meat, pepper & salt
Place chicken in pot on top of rice.
Layer: onions, mushrooms, celery & peppers on meat.
Cover and let cook several hours or all day!
Easy Salad Dressing or Dip
Add Mediterranean Medley (to taste) to vinegar and oil for a quick and easy Salad dressing!
Mediterranean Medley Veggie, Chip & Wing Dip
1 Tbs Milk
1 cup Sour Cream
2 cloves Garlic minced (fine)
2 tsp Mediterranean Medley
Directions
Mix sour cream with milk to thin a little bit, add Mediterranean Medley, minced garlic
and stir well. Refrigerate 1 - 2 hours or overnight. Use for hot wing dip.
Also great for chips, veggies and crackers!
Click here to order Mediterranean Medley
Prime Rib Rub Recipes
Great on steak, ribs, roasts, chops, prime rib, fish, poultry, burgers or wild game. Just apply rub generously on both sides of the meat then either rub in or allow to marinate and the moisture in the meat will draw the seasoning in. Then just grill, fry, bake or smoke to desired doneness.
Tip: If possible season meat and allow time to marinate before cooking.
As we always say around here… Try it on anything!
Holiday Prime Rib Roast
Prime Rib Rub
1 Prime Rib Roast 7-8 lbs (or about 4-5 ribs)
Directions
Ask the butcher for the small end of the Prime. Season generously on all sideswith our Prime Rib Rub, Place roast bone side down in a hot pre-heated oven at 450 degrees for 15 minutes. Reduce the oven temperature to 250 degrees and cook about 20 to 30 minutes per pound. Test the beef with a meat thermometer in the thickest part of the roast (center of the eye) being careful not to touch the bone. Remove the roast when the internal temperature reaches 130 degrees for rare, 140 for medium rare or 150 degrees for medium. Cover the roast loosely with aluminum foil and let sit for 1/2 hour. The internal roast temperature will continue to rise about 5 degrees even after you take it out of the oven.
Just Simply Smokin! Prime Rib
7-8 lb Prime Rib Roast
Prime Rib Rub ( amount determined by roast size)
2 tsp Smoky Mesquite salt
2 oz Apple Wood or favorite smoking wood
Directions
Season Prime Rib Roast with JSGS Prime Rib Rub on all sides, Sprinkle lightly with Smoky Mesquite Salt on all sides. Place Roast in Smoker. Add Apple Wood or your favorite wood according to mfg. instructions. Smoke @ 225 degrees for 4-6 hrs (depending on desired doneness) Increase smoking times for medium or medium well. Enjoy!
Shredded Prime Rib Tacos
Prime Rib leftovers
1-2 Tbsp Beyond the Border
Yellow onion Chopped
Green Onion Chopped
Tomato Chopped
Pickled Jalapeno slices
Vinegar from the Jalapenos
Shredded Cheddar Cheese
Shredded Lettuce
Taco Shells (pre-cooked in box)
Salsa
Directions
De-bone and remove fat from roast, start at 1" from edge of roast place 2 forks in meat and pull away from each other forming shreds of meat (or slice thin) place in pot sprinkle with 1-2 Tbsp Beyond the Border, 1-2 Tbsp water, 1-2 Tbsp Jalapeno Vinegar (to keep moist), white onion chopped, cover, heat on low till warm throughout. Turn oven on 300 degrees, place taco shells on oven rack, heat 5-6 minutes watch close! Remove shells; fill with shredded Prime Rib meat, cheese, onion, lettuce, jalapeños, tomato, salsa to taste. Enjoy!
Prime Rib Leftovers
- Chop or shred leftover prime rib, add to your favorite barbeque sauce for barbeque beef burgers
- Use for beef hash and serve with eggs and toast
- Slice thin and use for French dips
- Blackened Ribeye
- Beef Stroganoff
- Taco Salad
Click here to order Prime Rib Rub
Wild Game Rub Recipes
Great on steak, ribs, roasts, chops, prime rib, fish, poultry, burgers or wild game. Just apply rub generously on both sides of the meat then either rub in or allow to marinate and the moisture in the meat will draw the seasoning in. Then just grill, fry, bake or smoke to desired doneness.
Tip: If possible season meat and allow time to marinate before cooking.
As we always say around here… Try it on anything!
Venison or Elk Steak
Season with our Wild Game Rub, Marinate 2-4 hours then grill, fry or bake. For a little extra flavor sprinkle with some Smoky Mesquite Salt. If you need a little fat when frying try a small amount of bacon grease for a good flavor!
Just Simply Wondeerful Venison Roast
2 - 4 lbs. Venison Roast
3 med. Red or White Potatoes
1 med. Onion
2 Cloves Crushed Garlic
3 med. Carrots
2 Tbls. Flour (Cornstarch may be substituted) 1/2 c. water
2 Bouillon Cubes
Wild Game Rub
Smoky Mesquite Salt
2 - 3 Cups Water
1 Lg. Reynolds Cook n Bag
Directions
Sprinkle Smoky Mesquite Salt on all sides and ends of roast. Repeat w/Wild Game Rub. Put 2 Tbls. Flour into Cook n Bag, add Roast close top and shake to distribute flour over Roast, set aside. Wash and cut potatoes, onion and carrots into 1/4's add to bag, add garlic 2-3 cups water and bouillon cubes Close bag with tie provided. Cut slits in bag about 2" - 3" below tie closure, place bag in 9" x 11" baking pan. Bake @ 375 degrees until desired doneness. Remove from oven. Remove bag from pan when cool enough hold @ top. Hold over sauce pan, poke 1 hole in bottom of bag, let juice drain into pan. Put bag back in pan and back into oven w/heat off to keep warm. Place pan on stove bring to medium boil meanwhile mix 2 Tbls. Flour into 1/2 cup cold water stir till smooth. Stir gravy rapidly while slowly adding flour/water mixture cook to desired thickness. Slice Roast put on platter surround with vegetables and serve with gravy!
Venison Chile Chili
1 package of Chile Chili mix (hot or original)
Follow directions on back of pkg. Substitute venison or elk for other meat.
Click here to order Wild Game Rub
Beyond the Border Recipes
Season any Mexican dish like Tacos, Enchiladas or Fajitas! Also great on steak, ribs, roasts, chops, prime rib, fish, poultry, burgers or wild game. Just apply rub generously on both sides of the meat then either rub in or allow to marinate and the moisture in the meat will draw the seasoning in. Then just grill, fry, bake or smoke to desired doneness.
Tip: If possible season meat and allow time to marinate before cooking.
As we always say around here… Try it on anything!
Tacos
1-2 lbs beef, Pork or Chicken
1/2 yellow onion chopped
2 cloves garlic crushed & chopped
2-3 Tbsp Beyond the Border spice
1 tsp Smoky Mesquite Salt
2 cp Romaine Lettuce shredded
2 cp cheddar cheese shredded
4 green onions w/tops chopped
1 lg tomato diced
10-12 Corn Taco shells (pre-formed)
Directions
Cook first 3 ingredients in medium sauce pan till light brown or grey. Add next 2 ingredients. If too much grease drain some off or if too dry add a few tablespoons of water. Turn to low to keep warm till shells are done. Turn oven to 300 degrees. Place taco shells in oven for 6-10 minutes or until you can "smell" the corn flavor. Watch close or they will burn easy! Remove from oven, place on platter, put 2-3 tablespoons of meat in shell, cheese, lettuce, salsa, onions & tomatoes. Continue to the next shell moving quickly until all have been filled, then serve immediately while hot. Serve with Hot Salsa & Cold Beer!
Burritos
Follow same recipe as for tacos (above) except roll meat and cheese up in a warmed flour tortilla, and garnish on top with romaine, onions, tomatoes and more cheese, sour cream if desired.
Beyond the Border Fiesta Medley (Incredibly easy!)
1-15oz can Mexi- Corn w/juice (May substitute with whole kernel corn)
1-14oz can petite diced tomatoes w/green chiles
1-4oz can diced green chiles (mild)
2- Celery stalks diced
1/2- Red Onion diced small (or 2-green)
1/2 fresh lime
1-2 tsp cilantro chopped (optional)
1 clove fresh garlic (chopped small)
1-2 Tbl Beyond the Border spice
1/2 tsp Lemon/Lime salt
Directions
Pour first 3 ingredients in bowl (one w/lid is best) add chopped celery, onion, garlic & cilantro, squeeze lime on top, sprinkle Beyond the Border & Lemon/Lime salt over mixture, stir well, cover, refrigerate 1-2 hrs or overnight. Serve as a side dish or use as a bed for our grilled chicken or pork recipes.
Beyond the Border Bean Dip
I 30 oz. can refried beans
1/4 cp water (to thin beans)
2 green onions sliced thin
1 Tbsp Just Simply Good Stuff! Beyond the Border seasoning
1 cp cheddar cheese shredded
1/2 cp your favorite salsa
10 pickled jalapeno slices chopped
2 Tbsp jalapeno vinegar (from jar)
1/4 tsp Just Simply Good Stuff! Smoky Mesquite Salt
1 bag tortilla Chips (we recommend Doritos Scoops or Frito Scoops Corn Chips)
Directions ~ mix all ingredients together, microwave till bubbly, garnish with cheese, serve with chips. Ole!
See the above recipe in the summer 2008 issue of CDA Magazine ~ Coeur d'Alene ,Idaho
Beyond the Border Crackers
1 box (of any) cheese or snack cracker
3-4 Tbsp Just Simply Good Stuff Beyond the Border spice(or to taste)
1 gallon re-closable plastic bag
Directions
Pour crackers into bag, pour Beyond the Border spice over crackers, close bag, shake well, enjoy! Also works great for popcorn & chex mix.
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Chile Lime Butter for Corn on the Cob
4 Ears Fresh Corn
1/2 cube Butter (softened)
1 Lime (zested)
1 tsp Salt (to taste)
1 Tbsp Beyond the Border
1 tsp fresh chopped cilantro
Directions
Clean and wash corn, dry, set aside. In a small bowl mix butter, zest, 1 tsp lime juice, salt & Beyond the Border spice. Spread on corn, sprinkle with fresh cilantro, wrap in foil, grill or bake in oven till done! This is great for a crowd, no need to pass around the butter, salt & pepper. Just unwrap and it's ready to eat!
Pork Ribs
Pork Ribs (any style)
1 lime
1 tsp Mesquite Salt
2-3 Tbsp Beyond the Border seasoning (coat both sides well)
Directions:
Lay Ribs out, cut lime in quarters, squeeze 1 quarter on each side of ribs, sprinkle half of the Mesquite salt on each side, repeat with Beyond the Border, as you're grilling or baking squeeze the rest of the lime on ribs as you turn them during cooking. Serve with our Mediterranean Medley Grilled Zucchini or Corn on the Cob recipe!
Try Beyond the Border on:
- fried potatoes
- French fries
- poultry
- fajitas
- chops
- steak
- fish
- ribs
Click here to order Beyond the Border Rub
Chile Chili Recipes
Chile Chili and Eggs
Chile Chili (prepared according to directions on package)
Eggs (2 per person)
Grated Sharp Cheddar Cheese
Green Onions chopped
Salsa
Sour Cream
Lemon Lime Salt
Directions
Make Chile Chili according to package instructions or use leftover chili. Heat plates in microwave, Fry eggs to desired doneness, Place on warm plates, Cover with Chile Chili, Sprinkle with cheese, green onion. Place a dollop of sour cream on top and a spoonful of salsa, sprinkle lightly with Lemon Lime salt. Serve with warm flour tortillas.
Chile Chili Burrito
Chile Chili
Smoky Mesquite salt
Flour Tortillas
Jack Cheese grated
Red onion chopped
shredded Lettuce
Sour Cream
Salsa
Directions
Heat oven to 300 degrees, Make Chile Chili according to package instructions or use leftover chili, Heat Chili , Warm Tortillas in oven 2-4 minutes till soft , Lay tortilla on warm plate, put about 1/2 cup Chile Chili on tortilla sprinkle with cheese, onion, pinch of Smoky Mesquite salt & lettuce, roll up for burrito. Serve with Sour Cream and Salsa on the side. Enjoy!
Venison Chili
Make according to package direction and substitute venison for beef or pork. Garnish with cheddar cheese and a dollop of sour cream, serve with Just Simply Good Stuff! "Beyond the Border Crackers" Ole'!!
Chile Chili Hot Wings
1 - 4 oz package Chile Chili Mix "Hot"
25 - Chicken Wings (or drumettes)
No Stick cooking spray
Directions
Spray cookie sheet with no stick spray, pre-heat oven to 375 degrees. Line up chicken, Chile Chili mix (on plate) then cookie sheet. Roll in dry mix, and place on pan (don't crowd). Bake 20 min, remove from oven, turn wings over, bake an additional 15 - 20 minutes. Serve with celery sticks and our Mediterranean Medley Veggie, Chip & Wing Dip (recipe above under "Mediterranean Medley")
Don't forget the ice cold beer!
Tip: For "Not So Hot Wings" use our original Chile Chili mix instead of the hot.
Just Simply Good Stuff! Chile Chili has won 3 Blue Ribbons and the 2007 Hot Pepper Award!!
Chile Chili Pie
1 - 4 oz package Chile Chili mix
2 lb Coarse ground lean beef or pork
1/2 - onion chopped
2-3 Garlic cloves crushed & chopped
1 - 14 oz can (petite) diced tomatoes
1 - 14 oz can whole kernel corn ( may substitute hominy)
1 - 10 oz can Rotel diced tomatoes
1 - 4 oz can chopped mild green chilies
1 - 4 oz can sliced black olives
2 - Tbsp fresh cilantro chopped
1 - 8 oz package jiffy corn muffin mix
6-10 pickled jalapeno slices chopped
1-2 cps - Cheddar cheese
Directions
Prepare Chile Chili according to package but without beans & bacon, bring to a boil, add corn, Rotel tomatoes, green chilies, olives, turn down and simmer 1 hr. While chili mixture is cooking, grease large casserole dish, prepare corn muffin mix (keep it a little on the thicker side as opposed to thin), add cilantro and chopped pickled jalapenos and a splash of the vinegar from the jalapenos to the muffin mixture, pour chili mix into casserole dish, sprinkle with cheese, with a Tablespoon dot top of casserole with muffin mixture, bake at 400 20-25 minutes or until muffin mix is done.
Click here to order Chile Chili
Miscellaneous Recipes
Robin’s Famous (I ran out of leftover turkey ideas) Egg Rolls
