Quality fresh 60 second simple salsa in a snap.  MSG and GLUTEN FREE.  Worlds best salsa seasoning, great for taco meat, meatloaf, chicken, and pork
Quality fresh 60 second simple salsa in a snap.  MSG and GLUTEN FREE.  Worlds best salsa seasoning, great for taco meat, meatloaf, chicken, and pork
Quality fresh 60 second simple salsa in a snap.  MSG and GLUTEN FREE.  Worlds best salsa seasoning, great for taco meat, meatloaf, chicken, and pork
Quality fresh 60 second simple salsa in a snap.  MSG and GLUTEN FREE.  Worlds best salsa seasoning, great for taco meat, meatloaf, chicken, and pork
Quality fresh 60 second simple salsa in a snap.  MSG and GLUTEN FREE.  Worlds best salsa seasoning, great for taco meat, meatloaf, chicken, and pork

936-933-1712  (Julie)                                                                    936-933-1742 (Rich)


Take your Tastebuds on an UNFORGETTABLE Journey!
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Choose from our Salsa Seasonings,  AWARD WINNING Chili Seasoning,  BBQ Rubs,  Dips, and more!

Enjoy some of our wonderful recipes that we have put together for you!

Rich's Meaty Queso Dip
(** Customer Favorite)

1 lb Ground Beef (90/10 or 93/7)
4  Scoops Simple Salsa Seasoning
2 lb Velveeta Cheese Block
1-14.5 oz Can Petite Diced Tomatoes
Milk (splash)
1/4 Cup Water
1-Green Onion chopped for Chives(optional)
2  small can HATCH Green Chili's

In skillet, begin browning ground meat, when 3/4 done add 3  scoops Simple Salsa Seasoning and 1/4 cup water, continue cooking until meat is done.  Meanwhile, Add 1 scoop Simple Salsa Seasoning to 1-14.5 oz can Tomatoes (salsa)  Set Aside.

In Pot, add Velveeta Cheese and Milk, heat until melted and smooth,   Add Meat and Salsa and Hatch Chili's, stir
 together well and heat to the desired temp. 

Dig In!!!

Serve with chip and/or veggies--YUMMY!

Try this as a topper for your
Chili Cheese Dogs


3-4 Skinless Chicken Breast
1- 2 Limes
1-2 Scoops Simple Salsa Seasoning
1/4 cup Cilantro chopped
1-14.5 oz can Petite Diced Tomatoes
3-Eggs (beaten)
1-2 cups Flour
1/2 cup White Wine
1/2 cup Canola Oil or Olive Oil
2-3 TBSP Butter
1-cup Chicken Broth

Using a meat pounder, pound the chicken breasts flat so that they are about the size of your hand. 

Mix 1 scoop Simple Salsa Seasoning into flour and mix well.

Dredge the chicken breasts through the flour. When you pull them out, give them a few good slaps so that the extra flour falls off. You want a very light coating, this isn't supposed to be like batter.

Crack the three eggs into a flat bowl, pierce the yolks with a fork, and scramble them slightly.   Add juice of 1/2 - 1 lime, and 1 scoop Simple Salsa Seasoning,  mix well.

Combine with about a quarter cup of water to make a light egg wash. It should be pale yellow in color.
Run the chicken through the egg wash. Keep in mind this is a wash, not a bath. You don't want it soaking in egg, just enough to keep it wet and absorb the flour coating.

Heat the quarter cup of oil in a large fry pan on medium-high heat, and when it is smoking hot, place the chicken into the pan.
Cook for 1-2 minutes on each side. You will know when it is ready to flip when the chicken has a nice, slightly browned color and a crisp texture.
Remove the chicken from the pan.

Cut your other lime in half. Using one half, make several paper thin slices of lime.  Save the other half.

Turn the stove up to high heat, and drop the lime slices into the frying pan. Wait for them to caramellize and take on a slightly gummy texture.
Pour in the 1/2 cup of white wine. I recommend Yellowtail Pinto Grigio because it's not too expensive, you can drink it with the meal, and the sweetness of it counteracts the sour of the lime. Let the sauce reduce for 30 seconds to one minute.

Add in the cup of chicken broth and Petite Diced Tomatoes and  allow it to reduce again.

Take your butter, and dredge it in the flour. Break it up into chunks and drop it into the sauce, swirling it around and allowing the sauce to thicken.
Once the sauce has thickened sufficiently, put the chicken breasts back into the pan. Coat them thoroughly with the sauce, and let them cook for about another minute or two to warm them back up.
Transfer to a serving platter, putting a few slices of lime and fresh Cilantro on top of each chicken breast, and then drizzle the sauce over the whole concoction.




1---2-3lb Roast
3 scoops Simple Salsa Seasoning
1-medium Onion sliced
4-5 Carrots--sliced into 2 inch pieces
2-3 medium Potatoes cubed
3-4 stalks Celery sliced
1- container Cherry Tomatoes whole
2- Cobs Fresh Corn-cut into 3 pieces
1-Cup Fresh Mushrooms
1-can Chicken or Beef Broth

Prepare your roast the day before.  Trim as wanted and season with your favorite Simple Salsa Seasoning,  Rub seasoning in well on both sides and wrap in saran wrap and place in frig.

Wash and prepare all ingredients as stated above.  Pour Broth in large roasting pan, place Roast in center and season Both sides with 1 scoop Simple Salsa.  Place all vegetables around roast and season with remaining Simple Salsa.  Cover with Heavy Aluminum Foil, air tight.

Let stand to marinate for 45 minutes.  Pre-Heat oven to 275-300 degress.  Place pan in oven for
2 1/2 hours,  Turn pan around and place back in oven for another 2 1/2 hours or until done.

Be careful when you open the aluminum foil as the steam will burn you.  Let rest for 10- minutes and ENJOY!

For more, just increase vegetables as needed.


1-16 oz jar of Jam, Jelly or Preserves

Mix well and refrigerate for 1 hour.
Use this mixture for a glaze on Hams, Chicken Breast, Pork Loins, Turkey, any of your favorite meats.
Also great over Cream Cheese--YUMMY!



1 package (8 ounces) PHILADELPHIA Cream
Cheese (softened or cubed), softened
1 cup ranch salad dressing
1 Tsp Med-Hot Horseradish
3 cans (4-1/2 ounces each) chunk white
chicken, drained and shredded
1 cup (4 ounces) shredded cheddar cheese
Finely Chopped fresh Cilantro.

In a small bowl, combine the Simple Salsa Seasoning,  cream cheese, horseradish, salad dressing and chicken.

Heat oven to 350.  Spread mixture into greased 11 x 8 pan.  Sprinkle with cheddar cheese and bake for 20 minutes or until heated through out.  Sprinkle with Cilantro and serve with chips.


1 - 1 1/2 lb Boneless Roast trimmed well
1/4 Cup Red Wine Vinegar
1/4 Cup Ketchup
2 Tablespoons  Soy Sauce
1 Tablespoon Worcestershire Sauce
2 Teaspoons Canola Oil
1 Teaspoon Brown Sugar
1 Teaspoon Prepared Mustard

In a small bowl, combine ingredients. Pour 1/4 cup into a large resealable plastic bag, add roast. Seal bag and turn to coat, refrigerate for 1-2 hours, turning several times. Cover and refrigerate remaining marinade for basting later.

Drain and discard marinade. Prepare grill for indirect heat, using a drip pan

Place beef over drip pan and grill, covered, over indirect medium heat for 1-1/2 to 1-3/4 hours or until tender, turning and basting occasionally with reserved marinade. Cut into thin slices.


(Cocktail Sauce)

1/2 Cup Ketchup
2 tsp  Worchestershire Sauce

Mix all ingredients together well and let stand for 10 minutes, stir and enjoy with shrimp, oysters, clams or as a dip for your french fries or use to top off your Meatloaf (below).



1 1/2 pounds lean ground beef
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1 tablespoon Worcestershire sauce
1/3 cup Water
2 eggs
1/2 cup dry bread crumbs

Mix ground beef and eggs together well, 
Mix  chopped onion, celery, Worcestershire sauce and Simple Salsa seasoning.  Form into a large loaf; roll dry
bread crumbs and place in a greased shallow baking pan or jelly roll pan. Score top of meatloaf by pressing diagonal lines in the top with the handle of a wooden spoon or other utensil. Fill diagonal lines in with chili sauce. Pour boiling water around the loaf. Bake at 350° for 45-60 min.


Chili Sauce(Or OUR Seasoned Ketchup Above)


Meatloaf seasoning that is MSG FREE


1 lb ground Chuck or Round
1/8 teaspoon Black Pepper

1/4 cup water

Cook meat approx 2/3 done,  add water and  stir and add Simple Salsa seasoning and Pepper, Cook until done. Use for Tacos, Burritos, Taco Salad and more.


1-2  pounds ground beef
1 medium onion, chopped
1 can (28 ounces) baked beans

1 cup Whole Kernel Corn
1/4 cup barbecue sauce
1/2 cup (4 ounces) shredded cheddar cheese
4 Cups White Potatoes (Diced)

Clean potatoes well, Boil until done.   While potatoes are cooking in a large skillet, cook beef, add Simple Salsa Seasoning, and onions over medium heat until meat is done, drain. Stir in beans corn and barbecue sauce, heat completely.  Place meat mixture into casserole pan and spread evenly,  Mash Potatoes and spread over meat mixture, Sprinkle with cheese, cover & place in oven @ 350 degrees  until cheese is melted.  



3-4 Chicken Breast
4 TBSP Apricot Preserves
1 Cup Orange Juice
2 Tsp Soy Sauce
1 Tsp Worcestershire sauce
1 Tbsp corn starch
2 Cups Flour
1 cup Milk
2 Eggs
 RICE of your choice
1/8 cup Chopped Parsley

Cook Rice--Add some Simple Salsa Seasoning to rice if desired. Mix 3/4 scoop of Simple Salsa into your flour for your breading. Beat 2 eggs into milk to batter your chicken and cook in skillet slowly until done, Meanwhile, In sauce pan, Add OJ, Preserves, Soy Sauce, and Worcestershire sauce and simmer, add 3/4 Scoop of Simple Salsa and continue to simmer, add corn starch to thicken. 
Place cooked rice on plate, Top with chicken Breast and top with sauce, Garnish with Chopped Parsley--HMMM, HMMM GOOD!



1 (16 ounce) package uncooked angel hair pasta
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into strips
2 tablespoons chopped garlic
2 tablespoons dried basil
salt and pepper to taste
10 roma (plum) tomatoes, diced
2/3 cup crumbled feta cheese(Substitute Parmesan if you like)

  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 8 minutes or until al dente. Drain.
  Heat olive oil in a large skillet over medium heat. Add chicken pieces, and cook, stirring until browned on the outside. Stir in the garlic, basil, Simple Salsa Seasoning, salt, and pepper, then mix in the tomatoes. Cook until tomatoes are semi soft, and chicken is cooked through. Toss with pasta, and serve with crumbled feta cheese on top.



1 lb. Ground Beef or Turkey 
2 tablespoons Worcestershire
1 tablespoon A-1(optional)

Mix all ingredients together and refrigerate 10 minutes. Make patty's and grill or cook as usual.



3-4 Chicken Breast
Olive Oil

Wash Chicken thoroughly, pat dry, coat with Olive Oil completely. Sprinkle Simple Salsa Seasoning all over chicken breast. Wrap in aluminum foil air tight. Preheat oven to 275 degrees and cook for 15-20 minutes, TURN OVER cook another 15-20 minutes. Take out and uncover, turn heat up to 350 degrees. Cook for 10 minutes, Enjoy!!

Great for Chicken Salad, Burritos, Quesadilla, Chicken Taco Salad and more.



2-4 Medium size Chicken breast cut into strips.
1 cup Flour
1/3 cup Olive or Canola Oil
1/2 cup crushed Saltine Cracker
1/2 cup Bread Crumbs (Plain)

Mix Flour, Crackers, Bread Crumbs and SIMPLE SALSA Seasoning together and mix well.  Coat chicken strips with oil and dip into flour mix.
Grease a 9 x 11 pan and place chicken strips into oven and bake for 30-45 minutes or until done
You can pan fry as well.


2-13oz  Can COOKED chunky Chicken (DRAINED)
2-3 TBS Mayo
1-2 TBS Mustard
1-Small Apple--peeled and diced
2- Boiled Eggs
2-TBS Relish

1/2 Cup Red Grapes--cut in half
1/4 Cup Chopped Celery

Drain Chicken, Chop Apple and Grapes and Egg, Mix all ingredients together and ENJOY!

Use FRESH COOKED Chicken in place of canned chicken.

This is a really quick and EZ recipe.  Great for picnics, camping or just for a great lunch!



Simple salsa seasoning for hamburgers that is MSG & Gluten free


1 1/2 cups Breadcrumbs
1-2 Scoops Simple Salsa
1 egg,
1/2 cup buttermilk
3- to 3 1/2-pound cut-up broiler-fryer chicken
1/3 cup butter or margarine, melted

Heat oven to 425°F. Spray rectangular pan, 13x9x2 inches, with cooking spray.

In shallow dish, stir together Simple Salsa Seasoning and Breadcrumbs.

In another shallow dish, beat egg with fork or wire whisk until foamy; stir in buttermilk.

Dip chicken pieces into egg mixture, then roll in Breadcrumb  mixture to coat. Place in pan skin side down. Drizzle with butter. Discard any leftover breadcrumb and egg mixtures.

Bake uncovered 30 minutes. Turn chicken; bake 20 to 25 minutes longer or until coating is golden brown and juice of chicken is clear when thickest pieces are cut to bone (170°F for breasts; 180°F for thighs and legs).

with MOJO Sauce

1/2 cup plus 1/4 cup fresh lime juice, divided
1/4 cup vinegar
4 (1-inch-thick) bone-in pork chops
1 tablespoon dried oregano
3 tablespoons canola oil
1/4 cup white wine
1 cup watercress, for garnish
1 Roma tomato, chopped, for garnish
1/2 avocado, sliced, for garnish

In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar and 1 scoop Simple Salsa Seasoning.  Add pork and let it sit and marinate for about 1 hour in refrigerator.

Pat the pork chops dry with a paper towel and rub with the  remaining Simple Salsa Seasoning mixture.

Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low.   Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.

Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.

Garnish with watercress, tomatoes and avocado.


Prepare the Steaks the day before grilling.

2-4 Your Favorite cut of Steaks
Olive oil to coat
1-2 Scoops Simple Salsa Seasoning

Leaving most, if not all the fat on, season steaks with Simple Salsa Seasoning, rub in well on both sides.  Wrap steaks in saran wrap and let marinade until next day.

Bring steaks out and let sit a room temp for 2-3 hours prior to cooking(they cook more evenly doing this).

Heat up Grill or Skillet.  If using grill, spray a little Pam on grates so steaks do not stick.  Cook 4-7 minutes per side (cooking time varies depending on how you like your steak). 

Cook until done to your liking and enjoy!



2 tablespoons salt
2 pounds potatoes (recommended: Yukon gold)
2 Scoops Simple Salsa Seasoning.
3 tablespoons canola oil
2 tablespoons tomato paste
1/4 cup white wine
3 ounces tomato sauce
3 tablespoons unsalted butter
1/2 cup heavy cream
Black Pepper
2 tablespoons chopped cilantro leaves


Fill a large pot with water, salt and potatoes and bring to boil. Cook until fork tender.

Meanwhile, heat oil in a medium sauce pot over medium heat. When oil is hot add Simple Salsa Seasoning and saute for 3 minutes.   Lower the heat and add tomato paste and stir for 3 to 5 minutes. Deglaze with white wine and reduce by half.

Add tomato sauce and bring to simmer for 5 minutes. Then stir in butter and cream and set aside, covered to keep warm.

When potatoes are fork tender, drain water and mash slowly adding the sofrito mixture. Season with salt and pepper and garnish with cilantro.



2 Tbsp Olive Oil
1-1 1/2 lb Ground Beef or Chicken
1 15oz can Refried Beans
1 15oz can Whole Kernel Corn (drained)
1 Can Petite Diced Tomatoes
3 scoops Simple Salsa Seasoning
1-2 small can sliced Black Olives
1-2 small can Hatch Green Chilis (chopped)
1/3 cup Chopped Onion
1/3 cup Chopped Green Bell Pepper
1/4 cup chopped Cilantro
6-9 large flour Tortillas
3 cups Mexican Cheese Blend
Sour Cream


In bowl, add 1 scoop Simple Salsa to Petite Diced Tomatoes to make salsa and set aside.

In skillet, heat Olive Oil and brown meat, drain.  Add 1/2 cup water and 2 scoops Simple Salsa Seasoning, Bell Peppers. Onions and Salsa and cook until water reduced and veggies are a little tender.

Once done, in Large Bowl, mix meat, Hatch Peppers, Black Olives, Corn, 1/2 of Cilantro, Salsa and meat all together, Mix Well and set aside.

Pre-Heat oven to 350 degrees.

In a greased 9 x 12 baking pan place 2-3 flour tortilla's on bottom and spread Refried beans on tortilla's, Spoon out and spread 1/2 of the meat/ veggie mixture, top with cheese and sprinkle a little Cilantro--on top of that Repeat process with remaining meat mixture, and top with last 2-3 tortilla's, top with cheese and sprinkle rest of Cilantro on top.

Bake in oven for 25-30 minutes or until cheese is completely melted and bubbly.  Remove from oven and let stand for 5 minutes.

Slice and top with Sour Cream.---ENJOY!!!!



2 lbs Yellow Squash CUT IN 3/4 CUBES
4 TBSP Butter
1 Cup Saltine Crackers
1/2 cup Milk
1 Cup Shredded Cheese
1/2 Cup Bread Crumbs
2 Scoops Simple Salsa Seasoning
1/4 cup Chopped Cilantro


Place Squash in large pan along with Simple Salsa Seasoning.  Add small amount of water and cook until tender.  Drain squash and return to pan, stir in Butter and taste and adjust seasonings.

Butter a baking dish well,  Stir in the crumbled cracker mixture into squash pour milk over squash mixture and sprinkle with cheese.  Place in Oven at 350 degrees uncovered for 20 minutes or until milk is absorbed and cheese is bubbly.  Sprinkle a little chopped cilantro on top & Serve Hot and ENJOY!

Black Bean and Corn
TACO Salad

This one you can make Mild or Spicy, depending on which Simple Salsa Flavor & Heat level you have.

This recipe will feed 4 - 5 people.


2 LBS Ground Beef or Cubed Chicken
1-Pkg EZ Mixes Taco Seasoning
1/3 Cup Water
1-Pkg EZ Mixes Guacamole Seasoning
1-14/5oz Can Petite Diced Tomatoes
1-15oz Can Whole Kernel Corn--(Drained)
1-15oz  Can Black Beans (Rinsed & Drained)
6-Medium Ripe Avocados
1- Bag 4 Blend Mexican Cheese
1-8oz Sour Cream
Bag of Thin Cantina Style Tortilla Chips
1 - Head of Lettuce-chopped (Iceberg or Romain)


If using Chicken, wash and clean thoroughly!

FOR SALSA-----Open can of Petite Diced Toamotes and pour into bowl, add 1 Scoop Simple Salsa Seasoning, mix well and set aside.

Coat cooking pan lightly and on Low to Medium heat, cook desired meat 3/4 done, add water and Pkg EZ MIXES TACO Seasoning, cook until done.

Meanwhile, chop lettuce,  Drain Corn and Beans, Make Guacamole by skinning and coring all Avocados, mash into bowl and add EZ MIXES GUACAMOLE Seasoning and 1 TBSP Sour Cream, mix well and cover and place in Frig.

Place chopped Lettuce in Bowls (or on Plates),  Once meat is done, set aside,  top lettuce with a little cheese, Black Beans, Corn and Taco Meat.  Top with more Cheese, Salsa, Sour cream and Guacamole and broken up Tortilla Chips.
Add Salt and Pepper to taste.    YUMMY!


2 pounds ground beef
1  cup Fresh diced onion
2 cans (14.5 ounces)Petite diced tomatoes, undrained
2 - 2 1/2 Scoops Simple Salsa Mix
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained

2-3 Carrots washed and cut into 1 inch pieces
2-3 Gold Potatoes cut into cubes
3/4 cup water
1/2 teaspoon black pepper
Salt to taste
Shredded cheddar cheese, optional

Open 1 of the 14.5 oz can of Petite Diced Tomatoes, add 1 scoop of the Simple Salsa Seasoning to make Salsa, set aside.
In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Transfer Meat to large pot and turn to HIGH.  Once hot then Add the remaining ingredients and bring to a boil. Boil for 10-15 minutes to get the carrots and potatoes cooking.  Reduce heat. Cover and simmer for 35-40 minutes or until potatoes and carrots are tender.   Garnish with shredded cheddar cheese if desired. Yield: 8 servings.



16 jumbo shrimp, deveined in shell, raw
Extra-virgin olive oil, about 1/2 cup for brushing
1-2 SCOOPS Simple Salsa

2 lemons, halved

Preheat griddle or grill pan over high heat.

Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.

Brush shrimps with oil, season with Simple Salsa Seasoning and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.

Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.


3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 -2 scoops Simple Salsa Seasoning
1 can (14-1/2 ounces) chicken broth
6 pork rib or loin chops (3/4 inch thick)
2 tablespoons canola oil
Additional salt and pepper, optional
6 cups thinly sliced peeled potatoes
1 medium onion, sliced
Paprika and minced fresh parsley, optional.


In a small saucepan, melt butter; stir in the flour, and Simple Salsa Seasoning until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside.
In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired.
In a greased 13-in. x 9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top.
Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley. Yield: 6 servings.

Angel Hair Pasta


12oz Angel Hair Pasta
1 tbsp. olive oil
2-3 clove garlic
3 strip lemon zest
3/4 pint  salsa made with favorite Simple Salsa
1 can tomato sauce (small)
20 large shrimp
2 c. baby spinach
¼ c. crumbled feta cheese

Cook pasta according to directions

In a large skillet, heat olive oil with garlic and lemon zest until beginning to brown.

Add salsa and tomato sauce and bring to a simmer. Nestle shrimp in the salsa mixture and cook, covered, for 3 minutes.

Fold in baby spinach and cook until just beginning to wilt and the shrimp are opaque throughout, 1 to 2 minutes more. Sprinkle with crumbled feta cheese and serve over Agel Hair Pasta.



1 lb Ground Beef or Chicken
1 - 15oz can Whole Kernel Corn (drained)
1 - 15 oz can Pinto Beans (drained)
1 - 14.5 oz can Petite Diced Tomatoes
1 - small can Green Chilis--MILD
1 - cup water
3 scoops Simple Salsa Seasoning
Sour Cream
Grated Cheddar Cheese


In skillet or pot, brown meat 3/4 way and drain.  Add 1 scoop Simple Salsa Seasoning and 3 oz water,  cook until done.  Add ALL other ingredients and 2 scoops Simple Salsa Seasoning and cook until done--about 1-2 hours for best results.  Top with Sour Cream & Cheese--Enjoy!



Flour Tortillas--6-8
2-3 scoops Simple Salsa Seasoning--divided
1 Medium Potatoe--cut into 1/4" cubes
Grated Cheese--Cheddar or your favorite.
Canola Oil
2-3 TBSP Butter
1/3 cup Fresh Cilantro
Canadian Style Bacon (optional)
1/3 cup Green Bell pepper--Diced
1-2 Medium Tomatoes--sliced or diced
Splash of whole milk

For Salsa---1 scoop + 1 Can Petite Diced Tomatoes.


Chop Cilantro and set aside.

Place oil in skillet and heat up,  Place Potatoes in skillet to cook, coating nicely.  Add 1 1/2 scoops Simple Salsa Seasoning and green Bell Pepper, and cook until done.  Reduce heat so you can add egg mixture.  With a paper towel,  remove some of the oil and add 1-2 TBSP butter to pan.

In a mixing bowl, place eggs, a splash of milk and a little cheese and 1 1/2 scoops Simple Salsa Seasoning and   whisk until smooth.   Add diced Tomatoes and stir in well.  Pour eggs mixture into skillet with potatoes and mix well and cook until done.

In skillet, melt a little butter for the Tortillas.  Place tortilla in skillet and top with egg mixture,  desired amount of cheese and Fresh chopped Cilantro.  Once cheese starts melting, place second tortilla on top,  when cheese has melted, turn quesadilla  over to finish cooking,  Remove from skillet and top with more cheese.
Top with salsa & ENJOY!

with Mac & Cheese Mexicana


3-4 Chicken Breast (boneless)
1-2 Fresh Tomatoes (Sliced 1/8 inch thick)
Fresh Spinach Leafs (3-4 per breast)
Mozzarella Cheese (sliced 1/4 ich thick)
3 Scoops Simple Salsa Seasoning
1 small sweet onion (sliced)
1-Box Kraft Mac & Cheese (or you can make homemade)
1--14.5 oz can Petite Diced Tomatoes
any other side dish you want.


Clean and wash chicken breast thoroughly,  with a sharp knife, split chicken breast and lay open (do not cut all the way through).  Season inside with desired amount of Simple Salsa Seasoning,  Place 2-3 slices of tomatoes, 3-4 Spinach leaves and 2-3 slices of Mozzarella cheese and a few slices of onion.  Fold Chicken breast over and use toothpicks to close.  Lightly oil or spray with cooking oil the top of chicken,  Season with more Simple Salsa Seasoning, Flip over and repeat to coat entire breast.   In oven pan, coat lightly with oil,  Place Stuffed Chicken Breast in pan and seal with aluminum foil air tight . Pre-Heat oven to 350 degrees.  When oven reaches temp, place Chicken in oven for 25-35 minutes,  after that Uncover Place 2 more slices of Mozzarella on top and cook an additional 10 minutes until done and cheese is melted.  Remove from oven and let rest for 5 minutes.

Take can of Petite Diced Tomatoes and pour into bowl,  Add 1 Scoop Simple Salsa, mix well and set aside. 

Meanwhile,  make Mac and Cheese, when done add tomato salsa and mix thoroughly,  Place in oven for 5 minutes to heat back up.
Serve with another veggie or side dish if desired. 

Chicken Breast will be so tender and juicy.   I like to make my Chicken breast in the morning and let the seasonings really marinate into the chicken.  YUMMY!


Fresh Atlantic Salmon
1-2 Lemons Sliced 1/8inch thick
EZ Mixes Garlic and Herb Seasoning
Butter (melted)

Wash Salmon well and cut into desired size pieces.  Brush n melted butter, coating well.  Sprinkle a generous amount of EZ Mixes Garlic & Herb seasoning.  Heat grill and place a piece of aluminum foil over grates.  Place Salmon on grill and place 2-3 Lemon slices per piece on top of Salmon.  Grill for 10-15 minutes.  Remove and place under Broiler to finish cooking to desired doneness.

Try serving with Garlic and Herb Asparagus on the grill too!


1   2-pound boneless pork shoulder, cut into 2-inch pieces
3 scoops SIMPLE SALSA Seasoning
3/4 cup ketchup
1 tablespoons spicy yellow mustard
1 tablespoons packed light brown sugar
1/4 cup sliced pickles, plus 2 tablespoons brine
2 tablespoons vegetable oil
4 slices Texas toast or other thick white bread
1 1/4 cups prepared coleslaw (OPTIONAL)

Rub Pork with your Simple Salsa Seasoning and a
few grinds of pepper, and place in a 6- to 8-quart slow cooker.  Add 1/2 cup water and Cover and cook on low, 7 hours.

Remove the pork from the slow cooker to a bowl using a slotted spoon. Strain the juices, transfer 3/4 cup of the juices to a small saucepan. Add the ketchup, mustard, brown sugar, pickle brine. Cook over medium-high heat, stirring occasionally until the sauce is just starting to simmer and thicken, about 5 minutes.

Heat the vegetable oil in a large skillet (preferably cast-iron) over high heat. Add the pork; shred the meat with two forks. Cook,
stirring occasionally, until the pork is crisp and golden, about 5 minutes.

Toast the bread. Top with the pork, sauce and coleslaw. Serve with the pickles


What you will need!
Will make approx 1 gallon.

1- 2.4oz Pkg EZ Mixes Chili Seasoning or 4-4 1/4 Scoops
2 - 2 1/4 lbs Meat. (90/10)
1--- 11oz Can V-8 or Tomato Juice, or Bloody Mary Mix
1/3 - 1/2 cup Chopped Onions (optional)
1- 6oz Tomato Sauce
2--14.5 oz can Petite Diced Tomatoes
2--15 oz Chili Beans

Pour V-8 into skillet, add chopped Onions and Meat.  Break up meat and cook on Med High until 80% done.  Add EZ Mixes Chili Seasoning mixing well and cook until done (180 degrees).  Add Tomatoes and Chili Beans, stir in well and bring to temp.  Turn heat down to Simmer and continue cooking for 1-2 hours.   ENJOY!

6-8 HOURS.
The Longer it cooks, The better it gets!


1--8 oz  Sour Cream
3 TBSP  Mayo
1 Scoop Simple Salsa Seasoning

Place Sour Cream and Mayo in Bowl,  ad 1 scoop Simple Salsa Seasoning and mix well.  Refrigerate for 30 minutes, serve with chips and/or Veggies--ENJOY!

MSG & Gluten free dips with simple salsa seasoning in a snap

More Recipes
to come soon.