Perfect as a topping for salads, soups and a great snack on the go... Toasted pepitas are one of our favorite ways to munch on the delicious Sleeper's Gourmet seasonings! Not only are they delicious, but also very good for you and will keep the hunger at bay!
1 cup large raw pepitas (pumpkin seeds)
1 t Extra Virgin Olive Oil
1-2 T "Paleo" seasoning
Preheat oven to 325°F.
Toss the seeds with EVOO. Spread in an even layer and roast the seeds in the oven, stirring occasionally, until golden, 13 to 15 minutes. Remove the pepitas from the pan and immediately toss the seeds with "Paleo" or another Sleeper's Gourmet seasoning! Let cool for 10 minutes.
Roasted Garlic --- to be used both in and on top of other delicious recipes!
Who doesn't love to have garlic bread when they go to an Italian restaurant! Meatballs would not be what they are without the hints of fresh garlic. Pizza would be less popular than you think. First dates would never be ruined by stinky first kisses! Garlic goes great with mostly everything, so here is how to make it in one of our favorite fashions...
Makes 4 Cloves (you might want to make more than 4 cloves :) )
Preheat oven to 400º. Coat the outside of a whole or partial head of garlic with olive oil and place in an oven proof skillet or garlic roaster. Place in oven on lower rack and roast until the skin is brown and the garlic is tender---about 40-60 mins. Set aside to cool. Once cooled, use in recipes such as our Vegetarian Black Bean Chili, spread atop fresh french bread, or bake into deliciously stinky muffins!
¼ Cup Fresh Horseradish
1 Cup Sour Cream
1 T Dijon Mustard
1 t White Wine Vinegar
¼ t Fresh Cracked Black Pepper
For the Creamy Horseradish Sauce: Place all of the ingredients into a medium mixing bowl or Nutribullet and whisk/blend until mixture is smooth and creamy. Place in refrigerator for at least 4 hours or overnight to allow flavors to open and meld. Sauce can be refrigerated in an airtight container for up to 3 weeks.
HOMEMADE Tortilla Chips --- For any day of the week!
Easy, delicious and 100000% better than any store bought chip! We promise, once you give our homemade tortilla chip recipe a try, you won’t go back to bagged chips --- unless it’s a carb emergency!
Makes A LOT! (Totally depends on how many tortillas you decide to make)
1 Package of Soft Corn Tortillas
1 cup Extra Virgin Olive Oil (in a bowl)
Preheat oven to 400º.
Grab cookie sheets, a brush, pizza cutter or knife & authentic corn tortillas.
Spread tortillas onto cookie sheet so that they do not overlap. Dip your brush into the bowl of EVOO & brush the complete surface of each tortilla, lightly coating to the edges. Using your pizza cutter or knife, cut each tortilla into 4 segments. Place the cookie sheet in the oven and bake for 8-12 minutes until desired brown & crispiness!
Once your chips are done cooking but still burning hot, sprinkle them with your desired SG seasoning! If you need more than however many chips you got, repeat all necessary steps until you have enough!
Serve in a bowl side by side with your favorite chili, salsa, hummus, guacamole or dip!
Vegetarian Black Bean Chili - As Seen on “Recipe Hunters!”
Hearty and satisfying, our Vegetarian Chili is an original recipe we have been sharing for decades with family, friends, cook-offs and is now a finalist for a television Chili Competition! It’s a real crowd pleaser and we promise, you won’t miss the meat with the addition of garlic and corn adding a bold flavor punch!
Makes 8 Servings
1 large onion diced
1 t garlic, minced
1 T butter
1 T olive oil
2 T "The Original" Seasoning
1 T Chili Powder
3 oz. can tomato paste
4 15 oz cans of Black Beans, undrained
4 cups water
16 oz frozen corn
4 large cloves Roasted Garlic
fresh ground pepper
Juice from 1 lemon
Garnish Options: Monterey Jack or Cheddar Cheese, sour cream, diced green onions, jalapeños
In large pot over high heat, sauté onions with garlic, butter & olive oil till brown and caramelized. About 20 mins. Add "The Original" and Chili Powder and cook for 1 min. Add the beans and water to pot making sure the beans are covered by 1 inch. Add the tomato paste, salt and pepper. Bring to a boil then simmer for about an hour, or until reduced and thickened. Stir in roasted minced garlic, corn and juice from the lemon, cook until hot --- another 5 min. Ladle into warm bowls over cheese grits and garnish with your favorite shredded cheese, a dollop of sour cream and a sprinkle of green onions! Or, spoon some on tortilla chips and cheese for nachos or on the side of other classic Mexican fare.