Old Thompson Chicken and Beef Seasoning Shakers

Garlic & Herb Roasted Potatoes
Ingredients
• 3 pounds small red or white potatoes
• ¼ cup extra virgin olive oil
• Olde Thompson Garlic Pepper
• Olde Thompson Italian Seasoning Directions: Preheat the oven to 400 degrees F.

Cut the potatoes in quarters and place in a bowl and drizzle with olive oil. Grind Garlic Pepper and then Italian Seasoning over the potatoes and stir until the potatoes are well coated. Transfer the potatoes to a non-stick cookie sheet or cookie sheet covered with aluminum foil and spread out evenly into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning. Remove from oven and let stand for 3-4
minutes and serve with your favorite meat. CHICKEN MARSALA

Serves 4-6

Ingredients:

• ½ cup Olde Thompson Chopped Onion
• 2 tablespoons Olde Thompson Minced Garlic
• 2 cups chopped Baby Bella or Crimini Mushrooms
• ¾ cup flower
• ½ cup olive oil
• 1 ½ teaspoon Olde Thompson Sea Salt
• 1 teaspoon Olde Thompson Ground Pepper
• 1 tablespoon Olde Thompson Italian Seasoning
• 2 pounds boneless skinless chicken breast pieces
• 2  ½ cups Marsala wine
• 3 tablespoons Lemon Juice
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• ½ teaspoon Worcestershire sauce
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons Olde Thompson Basil
• 2 tablespoons Olde Thompson Parsley

Add mushrooms to a large skillet on medium heat with 1 tablespoon of olive oil.  Saute mushrooms until mushrooms are lightly browned and have released their liquid.  Set aside.  In a shallow bowl, combine flour, salt, pepper and Italian Seasoning.  Dredge chicken breast pieces in the seasoned flour mixture, shaking to remove any excess flour.
Heat remaining olive oil in a large skillet over medium-high heat until very hot but not smoking. Cook the chicken breasts until golden brown on both sides. Drain on paper towel and add to pan with mushrooms.  Heat pan on medium until it starts to bubble and then add chopped onion, chopped garlic, sugar, red pepper flakes, soy sauce and Worcestershire sauce.  Stir in Marsala Wine and simmer for 12 minutes.  Add basil and parsley and simmer uncovered for an additional 10 minutes or until the sauce has reduced by about half.

Serve with pasta, potatoes or vegetables.

SPICY GARLIC LIME CHICKEN
Serves 4

• 4 Boneless skinless chicken breasts
• ¼ teaspoon Olde Thompson Sea Salt
• ¼ teaspoon Olde Thompson Ground Pepper
• ¼ teaspoon Olde Thompson Cayenne Pepper
• ¼ teaspoon Olde Thompson Garlic Powder
• ¼ teaspoon Olde Thompson Onion Powder
• ¼ teaspoon Olde Thompson Thyme
• ¼ teaspoon Olde Thompson Parsley
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 teaspoons Olde Thompson Garlic Powder
• 5 tablespoons lime juice

In a small bowl, mix together salt, black pepper, cayenne pepper, garlic powder, onion powder, thyme and parsley.  Sprinkle spice mixture generously on both sides of chicken breasts.
Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side.  Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.
Serve with rice and your favorite vegetables.

TACO SALAD
Serves 4

Simple Ingredients:
• 1 lb. lean ground beef
• 1 onion, chopped
• ¼ cup Olde Thompson Taco Seasoning
• ¼ cup water
• 10 cups torn romaine or iceburge lettuce
• 2 tomatoes, chopped
• 1 cup Shredded Cheddar Cheese
• 1 can beans (black, pinto, re-fried)
• 1 avocado
• Tortilla chips or taco salad shell or tostada shell
• Salsa or hot sauce Brown meat with onions in large nonstick skillet on medium-high heat; drain. Add seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min. Heat up beans in separate pan. Put shell or chips on plate, top with beans, meat mixture, lettuce, tomatoes, cheese and top with avocado and salsa or hot sauce. Add olives, sour cream, peppers or anything else you like to spice it up!!

Crock Pot Pulled Pork

Serves 8

• 4 lbs pork shoulder or butt
• ¼ cup tomato paste
•2 cups chopped onion
•½ cup apple cider vinegar
•1 cup brown sugar
•½ cup Olde Thompson Smokey Mesquite Rub

Combine all ingredients in crock pot and mix well. Add pork and simmer for at least 5 hours or until meat is tender and falls apart.

Slow Cooked Corned Beef and Cabbage

SUPER EASY

INGREDIENTS:

• 1 – 2 to 3 pound corned beef (toss the seasoning packet away)

• 8 red potatoes, cut in half or 1/4 if they are large

• 6 carrots or more baby, peeled, and cut into pieces

• 1 onion, cut into chunks

• 1 cabbage quartered

• 1  12 ounce bottle of beer

•½teaspoon Olde Thompson Thyme

•½ teaspoon Olde Thompson CA Garlic Minced

Place all ingredient into a crock-pot and cook on low for 8-10 hours. Slice corned beef and serve with vegetables. Enjoy.

Linguini and Clams

• ¼ cup Olive Oil
• 2-3 Cloves minced garlic (or 1.5 tsp. OT Minced Garlic)
• ⅓ cup White Wine
• 3 cans minced or whole clams with juice
• Olde Thompson Red Pepper Flakes
• Olde Thompson Italian Spice Grinder

Heat up a skillet on medium/low heat and pour in olive oil. Once oil is hot add minced garlic and heat about 1 minute or until just turning brown. Add wine, clams and juice, red pepper flakes and a good helping of Olde Thompson Italian Grinder Seasoning, (approximately 6-10 grinds depending on your taste). Continue to simmer uncovered for approximately 12 minutes stirring occasionally. Serve over your favorite linguini. This recipe makes enough sauce for 3-4 portions. Bon Appetite!

OT To-Die-For Rib-eye

• Rib-eye Steak
• Olde Thompson Wildwest Steak Rub

Make a side of your favorite veggies (suggestion: grilled asparagus, corn on the cob, or broccoli)
Or some garlic potatoes using OT Garlic!

It doesn't get any easier or better than this for a steak you won't forget. Go to your nearest Costco Wholesale and pick up one of their beautiful Choice Rib-eye Steaks. Generously season the steak all over with OT Wildwest Steak Rub. BBQ on medium/high heat to a juicy medium-rare. Add the vegetable of your choice and pair with a nice Cabernet. You'll see why we call this the OT To-Die-For Ribeye!

Matt's favorite Pork Chop Spice Rub

• 1 tsp fresh cracked Olde Thompson Malabar Pepper or Pepper Supreme
• 1 tsp Olde Thompson Garlic Salt
• ½ tsp white or brown sugar
• 2-3 dashes of Olde Thompson Cumin Powder

If you like a little kick, add 2 dashes of Olde Thompson Cayenne Pepper
Rub spice mixture all over pork chops and place in medium heat pan with butter/margarine and brown on both sides. If not done after browning on both sides, reduce heat to low turning frequently until fully cooked. Enjoy!

Baked Salmon dressed with Herbs and served with Tomatoes, Spinach and White Beans

Ingredients

• Nonstick Vegetable Oil Spray
• ½ Cup Chopped Shallots
• 2 cups fresh spinach
• ¼ cup white beans
• 2 teaspoons Olde Thompson Sea Salt
• 1 tablespoon Olde Thompson Minced Garlic
• 1 ¼ pound skinless center-cut salmon filet
• 1 tablespoon Olde Thompson Lemon Pepper Seasoning
• A few sprigs of fresh dill
• Lemon Wedges

Preheat over to 425 degrees Fahrenheit. Saute shallots until lightly browned. Add fresh spinach, minced garlic, tomatoes, beans, and sea salt and continue to saute for 5 minutes. Place large sheet of foil on baking sheet. Spray foil with vegetable oil spray. Place salmon on foil; sprinkle with lemon-pepper seasoning. Spread shallot/spinach/tomato mixture over salmon. Add two tablespoons of butter. Fold up edges to enclose salmon; seal.

Bake salmon just until opaque in center, about 25 minutes. Open foil, transfer salmon and vegetables to platter. Spoon any juices over. Garnish with lemon wedges and fresh dill. Serve immediately. Makes 4 - 5 servings

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Source: https://sites.google.com/site/oldethompsonrecipebook

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