4 medium potatoes, thinly sliced
6 Tbs. butter or margarine
2 Tbs. finely chopped onion
Rocky Mountain Chipotle Dry Marinade Seasoning
Arrange potatoes in an ungreased baking dish. Season potatoes with dry marinade. Add butter, toss to cover. Bake uncovered at 425 degrees for 1 hour, or until potatoes are tender.
1 cup sliced fresh mushrooms
1/3 chopped onions
1 garlic clove, minced
1 tablespoon butter
1 can (14 1/2 oz.) Italian style diced tomatoes
2 cups diced cooked pork, about 2 pork chops
1/2 cup each, chopped green and red pepper
1 teaspoon Rocky Mountain Mediterranean Seasoning
1/2 cup uncooked instant rice
In a saucepan, saute the mushrooms, onion and garlic in butter until tender. Stir in tomatoes, pork, peppers, and seasoning and bring to a boil. Stir in rice.
Cover and remove from heat, let stand for 5 minutes. Stir before serving.
2 large red peppers, chopped
1 medium carrot, chopped
1 medium onion, chopped
1 celery stalk, chopped
2 garlic cloves, minced
1/2 tablespoon vegetable oil
2 cans (14 1/2 oz. ounces) chicken broth
1/4 cup long grain rice
2 tsp. Rocky Mountain Southwest Seasoning
1/8 teaspoon crushed red pepper flakes
In a dutch oven or soup kettle, saute red peppers, carrots, onion, celery, and garlic in oil until tender. Stir in broth, rice and seasoning; bring to a boil. Reduce heat, cover and simmer for 1 hour, or until vegetables are tender. Cool for 30 minutes. Puree in small batches in blender, return to pan. Heat throughout.
Garnish with crushed red pepper flakes.
1 lb. boneless skinless chicken breasts, cut into 1/2” strips
2 tablespoons butter or margarine
2 cups sliced carrots
1 small onion, cut into rings
1/2 cup orange juice
1/2 cup Rocky Mountain Teriyaki Sauce
1/8 teaspoon pepper
2 teaspoons cornstarch
1 tablespoon water
In a large skillet, saute chicken in butter for 4 - 5 minutes, or until slightly browned. Stir in carrots and onion, orange juice, teriyaki sauce, and pepper, stirring until bubbly. Combine cornstarch and water in a small bowl, stir until smooth, pour over chicken and vegetables in skillet, stirring until sauce is bubbly.
Reduce heat, cover and simmer for 10 - 15 minutes, or until vegetables are tender.
Serve with rice.
1 tablespoon vegetable oil
6 ounces Shiitake mushrooms, stemmed & sliced
1 head baby bok choy, shredded
Rocky Mountain Korean Sauce
1 lb. ground or chopped cooked pork (or chicken)
1/2 cup sour cream
2 teaspoons Thai chili sauce
Four wraps, or tortillas
2 cups cooked white rice
4 teaspoons sesame oil
Heat oil in a large skillet over medium heat. Add the mush- rooms and cook until tender,
4 to 5 minutes. Add the bok choy, and 2 tablespoons of the Korean sauce, and cook until wilted, about 2 minutes.
Remove to a medium bowl. Add the meat to the skillet and cook over medium heat until no longer pink. Stir in the remain- ing Korean sauce, then add the bok choy mixture back in and keep warm.
In a small bowl, combine the chili sauce and sour cream. Warm wraps or tortillas in another skillet, until hot, about 30 seconds. Spread each wrap with 2 tablespoons of the sour cream mixture, spoon 1/2 cup rice down the center of each wrap. Top with the meat and bok choy mixture. Drizzle with 1 teaspoon sesame oil. Fold burrito-style.
Repeat on all remaining wraps.
3 pkgs Real Pit BBQ Chopped Brisket
1 medium green pepper, chopped
1 medium onion, chopped
1 13 oz. bottle Rocky Mountain Chili Sauce
1/2 cup Rocky Mountain Texas Smokey Sauce
1 cup ketchup
1/3 cup brown sugar
1/4 cup cider vinegar
1/4 cup Worcestershire sauce 1 tsp. ground mustard
1 can hot chili beans
1 can great northern beans, rinsed and drained
Place all ingredients in a slow cooker. Stir.
Cover and cook on low for 8-10 hours or on high for 4 hours.
Garnish individual servings with shredded cheese or sour cream if desired.
1 pkg Real Pit BBQ Pulled Chicken
1 stalk celery, chopped
1/2 cup walnuts
1 bunch of grapes
1 cup mayonnaise
2 tsp. lemon juice
2 Tbs. Rocky Mountain Carolina Mustard
1 Tbs. Rocky Mountain Country Dijon Seasoning
2 tsp. kosher salt
Freshly ground black pepper
In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined.
Refrigerate until ready to serve.
1 cup mayonnaise
1 tablespoon white vinegar
1 head cabbage, chopped
1 cup Rocky Mountain Apricot Sauce
1 tablespoon sugar (optional)
Combine mayonnaise, vinegar, sugar and Apricot Sauce in a mixing bowl.
Pour over cabbage and mix well.