CUSTOM SEASONED HERB BLENDS AND SALTS FOR THE DISCERNING PALATE
Recipes from German Festival, Tomball, TX - 12/10/2022
CREAMY CILANTRO LIME DRESSING
pulled pork - FOR GERMAN STREET TACOS
pulled pork - FOR GERMAN STREET TACOS
Ingredients
1 1/2 cups mayonnaise - your choice
1 cup Greek Yogurt or Sour Cream
1 bunch fresh washed cilantro
1 TBS Sandel Salt Blend: Jalapeño Garlic & Chive Sea Salt
1 fresh jalapeño, seeded and cut into strips
Juice from 2 fresh squeezed limes
DIRECTIONS
1. Place all ingredients into a food processor or blender, and blend until desired
Ingredients
1 1/2 cups mayonnaise - your choice
1 cup Greek Yogurt or Sour Cream
1 bunch fresh washed cilantro
1 TBS Sandel Salt Blend: Jalapeño Garlic & Chive Sea Salt
1 fresh jalapeño, seeded and cut into strips
Juice from 2 fresh squeezed limes
DIRECTIONS
1. Place all ingredients into a food processor or blender, and blend until desired texture.
2. Pour the dressing into a clean glass jar or container of your choice and refrigerate.
pulled pork - FOR GERMAN STREET TACOS
pulled pork - FOR GERMAN STREET TACOS
pulled pork - FOR GERMAN STREET TACOS
Ingredients
4-5 lb Pork Roast
2 TBS Olive Oil
1/2 - 3/4 cup - any Sandel Herb Blend (but not the herbed salts)
DIRECTIONS
1. Cover the roast well with the olive oil and then the herb blend.
2. Wrap completely with plastic wrap.
3. Place the wrapped pork roast in the refrigerator overnight or for up to three (3) days.
4. Cook overnight in a crockpot until the roast falls apart with a fork.
SMOKEY BASIL BLEND PASTA (Best served cold) (ORIGINAL RECIPE BY MIKE AND JUSTIN SANDEL)
SMOKEY BASIL BLEND PASTA (Best served cold) (ORIGINAL RECIPE BY MIKE AND JUSTIN SANDEL)
SMOKEY BASIL BLEND PASTA (Best served cold) (ORIGINAL RECIPE BY MIKE AND JUSTIN SANDEL)
Ingredients
1 16-oz pkg Rotini Pasta
1/4 cup Fresh Basil, finely chopped
1 cup meat of Roma Tomatoes, diced
1 cup Red Onion, diced
1 1/2 cups Smoked Turkey Breast, medium diced
1/3 cup Greek Yogurt
1/3 cup Olive Oil Mayonnaise
4 tsp Olive Oil
1 cup Celery, diced
1/4 cup Sandel Herb Garden Smokey Basil Blend
DIRECTIONS
1. Cook the pasta according
Ingredients
1 16-oz pkg Rotini Pasta
1/4 cup Fresh Basil, finely chopped
1 cup meat of Roma Tomatoes, diced
1 cup Red Onion, diced
1 1/2 cups Smoked Turkey Breast, medium diced
1/3 cup Greek Yogurt
1/3 cup Olive Oil Mayonnaise
4 tsp Olive Oil
1 cup Celery, diced
1/4 cup Sandel Herb Garden Smokey Basil Blend
DIRECTIONS
1. Cook the pasta according to the direction on the box and drain. Place cooked pasta in a large mixing bowl.
2. In the same bowl, add olive oil and the Smokey Basil Blend. Mix well.
3. Add the remaining ingredients to the large bowl of pasta and mix thoroughly.
4. Place the pasta salad in a storage container and refrigerate until ready to serve.
5. May add olive oil to taste for desired consistency.
(Serves 6)
MEDITERRANEAN PASTA (Best Served cold) (Original Recipe by Mike and Justin Sandel)
SMOKEY BASIL BLEND PASTA (Best served cold) (ORIGINAL RECIPE BY MIKE AND JUSTIN SANDEL)
SMOKEY BASIL BLEND PASTA (Best served cold) (ORIGINAL RECIPE BY MIKE AND JUSTIN SANDEL)
Ingredients
1 16-oz pkg Medium Shell Pasta
1/3 cup Marinated Artichoke Hearts, chopped
1/4 cup Marinated Artichoke Hearts oil from jar
1/3 of a 10-oz jar of Green Olives stuffed with garlic, chopped + 1/3 of the oil in the jar
1 cup Fresh Green Onions, finely chopped
1/3 of a 10-oz bag of Fresh Baby Spinach, chopped
1 12.5 oz can of Chunky Chick
Ingredients
1 16-oz pkg Medium Shell Pasta
1/3 cup Marinated Artichoke Hearts, chopped
1/4 cup Marinated Artichoke Hearts oil from jar
1/3 of a 10-oz jar of Green Olives stuffed with garlic, chopped + 1/3 of the oil in the jar
1 cup Fresh Green Onions, finely chopped
1/3 of a 10-oz bag of Fresh Baby Spinach, chopped
1 12.5 oz can of Chunky Chicken Breast
1/3 cup Sandel Herb Garden Seaside Lemon Mint Her Blend
1 1/2 tsp Sandel Herb Garden Roasted Garlic & Chive Salt
Juice of 1/3 Fresh Lemon
1/2 cup Greek Yogurt
3 Tbs Fresh Chives, chopped
2 Tbs Olive Oil
DIRECTIONS
1. Cook the pasta according to the directions on the box and drain. Place pasta in a large mixing bowl.
2. In the same bowl, mix the Artichoke Heart oil, Olive juice, Olive oil, and the 2 Sandel Herb Garden blends. Mix well.
3. Add the remaining ingredients to the large bowl of pasta and mix thoroughly.
4. Place the pasta salad in a storage container and refrigerate until ready to serve.
5. May add olive oil to taste for desired consistency.
(Serves 4-6)
More Recipes from December 10, 2022
ITALIAN PASTA (CAN BE SERVED HOT OR COLD) (ORIGINAL RECIPE BY mIKE AND jUSTIN SANDEL)
ITALIAN PASTA (CAN BE SERVED HOT OR COLD) (ORIGINAL RECIPE BY mIKE AND jUSTIN SANDEL)
ITALIAN PASTA (CAN BE SERVED HOT OR COLD) (ORIGINAL RECIPE BY mIKE AND jUSTIN SANDEL)
Ingredients
1 16-oz pkg Garden Farfalle Pasta
1 1/2 cups Pepperoni and/or Prosciutto
1 cup Fresh Green Onions, diced
1 cup Sun-dried Tomatoes Marinated in Red Wine
1/2 cup Greek Yogurt
1/8 cup Olive Oil
1/4 cup Sandel Herb Garden Tuscan Italian Blend
Additional Olive Oil may be needed
1 small packet of Sweetener (optional)
DIRECTIONS
1. Cook the pa
Ingredients
1 16-oz pkg Garden Farfalle Pasta
1 1/2 cups Pepperoni and/or Prosciutto
1 cup Fresh Green Onions, diced
1 cup Sun-dried Tomatoes Marinated in Red Wine
1/2 cup Greek Yogurt
1/8 cup Olive Oil
1/4 cup Sandel Herb Garden Tuscan Italian Blend
Additional Olive Oil may be needed
1 small packet of Sweetener (optional)
DIRECTIONS
1. Cook the pasta according to the directions on the box, and drain.
2. In a large mixing bowl, mix the meats, green onions, sun-dried tomatoes, olive oil, and the Tuscan Italian Blend. Mix well.
3. At this point, add the hot pasta to the bowl and mix thoroughly.
4. Let it stand for about 15 minutes, then add the Greek Yogurt, stirring thoroughly.
5. If needed, add more olive oil to taste.
6. To cut the acidity, you might want to add a small packet of sweetener and stir thoroughly.
7. Place the pasta in a storage container and refrigerate until ready to serve (if that is how you're going to serve it).
herbed baked reuben dip (original recipe by pam vance)
ITALIAN PASTA (CAN BE SERVED HOT OR COLD) (ORIGINAL RECIPE BY mIKE AND jUSTIN SANDEL)
ITALIAN PASTA (CAN BE SERVED HOT OR COLD) (ORIGINAL RECIPE BY mIKE AND jUSTIN SANDEL)
Ingredients
1 cup Deli Pastrami, chopped
1 14-0z can Sauerkraut (lightly rinse and drain well)
1 cup Swiss Cheese, grated
1 8-0z block Cream Cheese, softened
1/3 cup Mayonnaise
2 Tbs Sandel Herb Garden Season Rustic Countryside
Salt & Pepper to taste
DIRECTIONS
1. Mix all ingredients together in a mixing bowl.
2. Coat a small casserole dish with c
Ingredients
1 cup Deli Pastrami, chopped
1 14-0z can Sauerkraut (lightly rinse and drain well)
1 cup Swiss Cheese, grated
1 8-0z block Cream Cheese, softened
1/3 cup Mayonnaise
2 Tbs Sandel Herb Garden Season Rustic Countryside
Salt & Pepper to taste
DIRECTIONS
1. Mix all ingredients together in a mixing bowl.
2. Coat a small casserole dish with cooking spray.
3. Place dip in dish and bake @ 350 deg. 'til bubbly.
4. Serve warm.
More Recipes from December 10, 2022
JALAPEÑO PICKLED RED ONIONS (Yields 1 Quart)
PARTY CRACKERS Made with ANY Sandel Herb or Salt Blend
PARTY CRACKERS Made with ANY Sandel Herb or Salt Blend
Ingredients
2-3 Red Onions, thinly sliced
2 cups Water
1 cup Apple Cider Vinegar
2 TBS Sandel Jalapeño Garlic & Chives Sea Sat
1 tsp Sugar (can substitute sweetener)
DIRECTIONS
1. Place the raw sliced onions in a clean glass quart jar.
Ingredients
2-3 Red Onions, thinly sliced
2 cups Water
1 cup Apple Cider Vinegar
2 TBS Sandel Jalapeño Garlic & Chives Sea Sat
1 tsp Sugar (can substitute sweetener)
DIRECTIONS
1. Place the raw sliced onions in a clean glass quart jar.
2. Place the water, Apple Cider Vinegar, Sandel herb salt, and sugar in a saucepan and bring to a boil
3. Pour the boiled mixture over the raw onions in the glass jar, seal the container, and chill.
PARTY CRACKERS Made with ANY Sandel Herb or Salt Blend
PARTY CRACKERS Made with ANY Sandel Herb or Salt Blend
PARTY CRACKERS Made with ANY Sandel Herb or Salt Blend
Ingredients
1 2/3 cups Canola Oil
1 box Saltine Crackers (4 sleeves) (if you desire less salt, use the unsalted crackers)
¼ cup unground Sandel Herb or Salt Blend
1 2-gallon sealable storage bag (like Hefty)
DIRECTIONS
1. Place ¼ cup of unground blend into a food processor or coffee bean grinder to grind the blend to your desired texture
Ingredients
1 2/3 cups Canola Oil
1 box Saltine Crackers (4 sleeves) (if you desire less salt, use the unsalted crackers)
¼ cup unground Sandel Herb or Salt Blend
1 2-gallon sealable storage bag (like Hefty)
DIRECTIONS
1. Place ¼ cup of unground blend into a food processor or coffee bean grinder to grind the blend to your desired texture.
2. Place unground blend with the Canola Oil into a glass jar with lid, and let marinate for 1 hour, minimum. Shake/stir several times. (This can also marinate overnight.)
3. Open the 4 sleeves of crackers and carefully put them in the storage bag.
4. After you give the marinated oil one last shake or stir, immediately pour over the crackers that are in the storage bag.
5. Before sealing the bag, add air to it (to make shaking the crackers to coat with the oil easier to manage).
6. Gently mix very well every 5 minutes until crackers have absorbed all of the oil.
7. Let sit overnight in an airtight bag or container. And then store in a cool, dry place until ready to use. Best if used within ten (10) days.