We will be featuring some recipes from customers that use our seasonings.
If you have a recipe and photos you want to contribute please email them to us at FamousAmens@gmail.com
Cajun Salmon
https://www.instagram.com/p/C3WOkEbv_oL/
Ingredients
- 1 large lemon – 6 slices
- 2 salmon fillets
- avocado oil
- 2 Tbl Taco’Bout Cajun (Famous Amens)
- 1/2 Tbl Smoked Garlic (Famous Amens)
- 1/4 Tbl ground coriander
- juice of 1 lemon
- pinch of sea salt
Directions
- Lay 2 pieces of foil down. Place 2 lemon slices, then the salmon on top with skin facing down. Mix the oil, seasonings, and lemon juice together.
- Brush the mixture all over salmon. Place another lemon slice on top of salmon and fold foil over. Then wrap more foil so nothing leaks out while cooking.
- Air fry on 395* for 25 minutes or until salmon flakes with fork.
- Serve with sides and enjoy!
Butternut & Poblano Pepper Soup with Pierogies
https://www.instagram.com/marissamanifests/
Ingredients
- 1/2 of a large butternut squash – roughly chopped & peeled
- 1 garlic head – with top cut-off
- 2 Poblano peppers – destemmed & deseeded
- avocado oil
- Steak mix seasoning
- 8 oz of bacon – roughly diced
- 1 whole white onion – roughly diced
- 2 cups of fresh kale – roughly chopped
- 3 cups of chicken broth
- 1 tbsp fresh rosemary & 1 tbsp fresh thyme- destemmed & finely chopped
- seasonings to taste: black pepper, salt, cumin, & onion powder
- 23k gold Ghee
- Jalapeño cheddar pierogi
- grated parmesan on top – optional
Directions
- Preheat oven to 450° F. Add butternut squash, garlic & poblano pepper onto a lined baking sheet. Drizzle oil & sprinkle steak mix on top. Bake for 25 – 30 minutes or until Butternut squash is soft enough to cut with a fork.
- Once everything is done in the oven, start on the rest of the soup. In a pan, add bacon (I used kitchen scissors to dice it directly into pan) and onion. Cook until onion is translucent. Destem fresh herbs, finely dice & add into pan. Stir until well combined. Cook until fragrant. Add in chopped kale & cook until everything is done & tender. Turn heat to low.
- Add to blender: Butternut squash, Poblano Pepper, squeezed roasted garlic, and 2 cups of chicken broth. Blend until smooth. Pour into pan with bacon, add in 1 cup of chicken broth, and mix until well combined. Add in seasonings to taste. Bring to a low simmer.
- In a separate pan, melt 2 tbsp of 24k Gold Ghee. Once melted, evenly place frozen pierogi in one layer in the pan. Once one side has browned, flip and let sit for another few minutes until both sides are crisped & cooked through.
Beef Kabobs (Humboldt Style)
https://www.instagram.com/reel/C_KFG9fxsBp/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
Ingredients
- Marinade:
- Larrupin Dill Mustard Sauce (made in Humboldt)
- Tamari Soy Sauce
- Worcestershire Sauce
- Rich Garlic and Herb Sauce by Campbell’s
- Minced Ginger
- Maple Syrup
- Steak Mix (Famous Amens- Made in Humboldt)
- Coarse Black Pepper
- Chosen Foods Avocado Oil
- Kabobs:
- Beef Kabob Meat (Foggy Bottoms Boys-Humboldt grown)
- Fresh Nectarine
- White Onion
Directions
- In a bowl, mix together all of the ingredients for the marinade. Add in the thawed meat, mix until evenly coated. Set into fridge to marinate 45min.
- Preheat oven to 350*F. Once meat is ready to go. Get your skewers and alternate: nectarine, onion and meat.
- Place skewers onto a lined baking sheet. Drizzle rest of marinade onto skewers and bake until done. (you can BBQ as well)
- Enjoy!
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