Try Out Our Recipes

Big Lick Seasonings

LeGault Salt Perfect Steak

Using LeGault Salt


The perfect steak in our home starts off with a light rubbing of olive oil, and a sprinkling of LeGault Salt. Then it’s cooked medium-rare, because that’s how God intended steak to be cooked.

Enjoy!

Big Lick Seasonings

Dave’s Star City Chili

Using Star City Chili Seasoning


Please experiment with this recipe! Use more or less Star City Chili seasoning and jalapeño, depending on your preference.

Try substituting black beans for the pinto beans.

Any way you go about it, I think you will find this recipe to be unique, with an earthy goodness about it.

I believe that all chili tastes better the next day, after all the flavors have had time to get to know each other. I’m pretty sure it’s magic.

Makes 4 servings


Here’s what you need:

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 4 tablespoons Star City Chili Seasoning  
  • 2 cans stewed tomatoes
  • 1 jalapeño, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 1 can kidney beans
  • 1 can pinto beans


Here’s how to make it happen:

  • Brown meat, adding onion and green pepper about half way through.
  • Stir in Star City Chili seasoning, Worcestershire sauce, tomatoes, and jalapeño. Bring to a boil. Reduce to simmer for 30 minutes.Stir in beans. Simmer for about 1 hour.


Serve with:

  • Sour cream
  • Shredded cheese
  • Tortilla chips
  • Corn chips
  • Cornbread


Optional toppings:

  • Chopped green onions
  • Cilantro

Big Lick Seasonings

Dipilicious Bread Dip

Using Dipilicious Seasoning


Mix a couple of teaspoons of Dipilicious Seasoning  with a 1/4 cup of olive oil.

Serve it with chunks of warm, crusty bread.

End result: Happiness!

Or, just sprinkle a bit on buttered bread before you toast it for the best garlic bread ever.

Big Lick Seasonings

“Enchilada Puffs of Peace”

 Using Taco Bueno Seasoning

Credit for the name goes to Kate Henretta LeGault. 

 

If you try this, I know you’ll love it. It’s easy, dirt cheap, and deee-lish. It also feeds an army!

I apologize in advance for my measurement approximations, but that’s how I usually cook.


Here’s what you need:

  • A rotisserie chicken from the grocery store
  • Get the meat off and shred it. I usually get a good 2 cups of meat.
  • About a half cup of cream cheese
  • About a cup of shredded cheddar cheese.
  • You can use Mexican blend if you’re feeling frisky.
  • A cup or more of enchilada sauce
  • 2 tablespoons of Taco Bueno Seasoning
  • 16 to 24 refrigerated croissant rolls
  • The number depends on how much you stuff in them.


Here’s how to make it happen:

  • Preheat your oven to 345 degrees.
  • Combine both cheeses and the enchilada sauce in a microwaveable bowl.
  • Nuke it for maybe a minute — just long enough for the cheeses to get a little melty.
  • Stir in the chicken and Taco Bueno Seasoning. At this point, you figure out if my guesstimates have worked for you. Add a little more enchilada sauce or cheddar cheese, if you want. It’s all good.
  • Put a heaping tablespoon (or soup spoon, or ladle, or whatever) of the mix onto the wide part of the croissant. Pull up those two corners. Roll that sucker up like you know what you’re doing.
  • Oh yeah… Don’t forget to either spray your cookie sheet with Pam or use parchment paper to keep them from sticking and so your family won’t hate you for ruining these puffs of love.
  • Sprinkle each puff with some more shredded cheddar. It’ll melt and look really cool — and it’s all about the presentation.
  • Bake them until they’re done. Helpful, right? For my oven (and I love my oven), I let them go for about 15 minutes, and then turn on the “convection bake” function. That makes them look like the ones in the picture.

Serving suggestions:

  • I usually serve “yellow rice”, like Zatarain’s or Mahatma with the puffs.
  • Sometimes, I turn it into Black Beans and Rice by adding a can of (rinsed and drained) black beans and some good salsa.
  • You can also just add some baby peas.
  • If you REALLY need veggies, I guess you could do a salad.

You thought this was a nice Mexican meal, didn’t you? Well, I’m going all international and multicultural with it:

Obviously, the enchilada sauce and TACO BUENO seasoning speak of Mexican (or Texican). But croissants are French, right? Can’t get more American than cheddar cheese and rotisserie chicken from Wal-Mart. Where is cream cheese from? Let’s call it Scandinavian. Yeah, that feels right. And there’s fake saffron in that yellow rice, so there’s your Middle-Eastern influence.

I’m goin’ worldwide, baby!

Big Lick Seasonings

Tacos Bueno

Made Using Taco Bueno Seasoning


A very low sodium alternative to store-bought taco seasoning packets containing artificial ingredients. 

  

Here’s what you need:

  • 1 pound ground beef or meat of choice
  • 1 teaspoon olive oil
  • 1 tablespoon Taco Bueno Seasoning 
  • 3/4 cup water or beer
  • Taco shells or soft tortillas, warmed

 

Here’s how to make it happen:

  • Cook ground meat in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain well.
  • Add Taco Bueno Seasoning, water or beer, and beef.
  • Cook 5 to 7 minutes, stirring occasionally.
  • Bring to a boil; reduce heat, and simmer uncovered for eight to 10 minutes or until liquid is reduced.
  • Serve with taco shells or tortillas and desired toppings. And, if you’re craving a salad, build yourself a big ol’ Taco Bueno Salad!


Suggested Toppings:

  • Shredded lettuce
  • Diced tomatoes
  • Sliced onion
  • Salsa
  • Sour cream
  • Shredded cheese
  • Chopped fresh cilantro

Big Lick Seasonings

Dave’s Campfire Chili

Using Campfire Chili Seasoning

 

Campfire Chili Seasoning is my take on the classic chili flavors that we all love

.

This recipe calls for a combination of Italian sausage and ground beef. I encourage you to try your own mix of proteins, or just simplify it by using 2 pounds of ground beef.

Adjust the heat by adding more jalapeño, or omitting it. If you don’t have red wine, well, go buy some. It makes a difference. 

I believe that all chili tastes better the next day, after all the flavors have had time to get to know each other. I’m pretty sure it’s magic.

Makes 8 servings


Here’s what you need:

  • 6 ounces hot turkey Italian sausage
  • 2 cups chopped onions
  • 1 cup chopped green bell pepper
  • 8 garlic cloves, minced
  • 1 pound ground sirloin
  • 1 jalapeño pepper, chopped
  • 2 tablespoons brown sugar
  • 3 tablespoons Campfire Chili seasoning 
  • 3 tablespoons tomato paste
  • 1-1/4 cups merlot or other fruity red wine
  • 2 28 ounce cans whole tomatoes, undrained and coarsely chopped
  • 2 15 ounce cans kidney beans, drained
  • 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese

 

Here’s how to make it happen:

  • Heat a large Dutch oven over medium-high heat.
  • Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
  • Add brown sugar and Campfire Chili seasoning, and cook for 1 minute, stirring constantly.
  • Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
  • Uncover and cook for 30 minutes, stirring occasionally.
  • Sprinkle each serving with cheddar cheese.


Optional toppings:

  • Shredded cheese
  • Chopped green onions
  • Sour cream
  • Fresh chopped cilantro


Big Lick Seasonings

Blackwater Low Country Seafood Boil

Using Blackwater Boil Seasoning

 

My take on the “low country” seafood boil.

Here’s what you need:

  • 4 pounds small red potatoes
  • 5 quarts water
  • 4 tablespoons Blackwater Boil Seasoning 
  • 2 pounds kielbasa or hot smoked link sausage, cut into 1-1/2 inch pieces
  • 6 ears of corn, halved
  • 4 pounds large fresh shrimp 

                      OR

  • 4 pounds of uncooked crawfish


Here’s how to make it happen:

  • Add potatoes to large pot, then add 5 quarts water and Blackwater Boil Seasoning.
  • Cover pot and heat to a rolling boil; cook 5 minutes.
  • Add sausage and corn, and return to a boil.
  • Cook 10 minutes or until potatoes are tender.
  • Add shrimp to stockpot; cook to 4 minutes or until shrimp turn pink. Drain.
  • Serves 12.


Serving suggestions:

Serve with:

  • Drawn butter
  • Cocktail sauce
  • Crusty bread