Create Deviled Eggs with a Bite of Spice using Boone's Texas Shake is a Delicious and Unique Idea for Celebrating Easter! We Deliver Texas Spicy Flavor!
Here's a suggestion for a recipe you could use:
Ingredients:
6 hard-boiled eggs,
2-3 tablespoons mayonnaise
1 teaspoon mustard
1 teaspoon Boone's Texas Shake (adjust to taste for desired spice level)
Salt and pepper to taste
Boone's Texas Shake, for garnish
Bacon and Chives Toppers
Instructions: Peel the hard-boiled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl. Mash the egg yolks with a fork until they are finely crumbled. Add mayonnaise, mustard, and Boone's Texas Shake to the mashed yolks. Mix until well combined. Taste and adjust seasoning if necessary with salt and pepper. Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle BTS on top for garnish, if desired. Arrange the deviled eggs on a serving platter and serve immediately, or refrigerate until ready to serve.
This recipe has won so many cook-off’s in the State of Texas. Winning 1st, 2nd or 3rd place with Boone’s Shake is a norm. Sure to be a family favorite, you’ll see! I use casserole pinto beans. They are cleaner & have less rocks than other brands. I don’t need to soak them as long either. It’s your preference.
2 lb. bag pinto beans
1 onion sliced or diced
1 large Jalapeno chopped or diced
4-5 Smoked pork hocks diced
¼ Cup Boone’s Shake (or to taste)
1 can or Rotel (optional)
3 quarts water
32 oz. Chicken Stock
2 Tbsp. fresh minced garlic (optional)
Fill a pot/Dutch oven (with a lid) with 3 quarts of water. Heat on medium high. Add pinto beans & bring to a boil. Boil 30-45 minutes. Add water or chicken stock during the boil.
Lower heat to medium low, add onion, jalapenos, smoked pork hocks, garlic, Boone’s Shake, Rotel & cook until beans are tender.
**Remember that chicken stock will add more salt.
** Experiment with a little Bubba’s Rub as well. It’s a Game changer!
Once you try these beans, you’ll never make them another way. Family and friends will want your recipe. I always get raving reviews on these beans.
1 ½ Lbs. 80/20 ground beef
4 slices thick cut bacon, diced
3 Tbsp. chili powder
1 Tbsp. smoked paprika (not regular)
1 Tbsp. granulated garlic
1 tsp black pepper
1 tsp oregano
2 Tbsp. Boone’s Shake (or to taste)
1 yellow onion, diced
1 green bell pepper
1 cup beef broth or stock
1 (15 oz.) can crushed tomatoes
1 (15 oz.) can fire roasted diced tomatoes
1 (15 oz.) can plain tomato sauce
1 Tbsp. honey (optional)
1 Tbsp. Worcestershire sauce
1 Chipotle pepper chopped (optional)
Select “sauté” mode on instant pot. Add beef and bacon. Sauté until mostly browned.
Add chili powder, smoked paprika, granulated garlic, pepper, Boone’s Shake & oregano. Sauté for 1-2 minutes or until fragrant. Add onion, bell pepper & chipotle pepper. Sauté for 1-2 minutes. Stir in the stock, crushed & diced tomatoes, corn, tomato sauce, honey & Worcestershire. Select “pressure cook” & “high”. Set for 25 minutes. Quick release as soon as the timer goes off. Serve with sour cream, cheese & corn chips.
2 racks baby back ribs
¼ c brown sugar
2 tbsp. chili powder
½ cup Boone’s Texas Shake
Black pepper
½ tsp cayenne pepper
1 tsp garlic powder
1 cup chicken broth
1 tbsp. apple cider vinegar
1 cup Boone’s BBQ sauce
Combine brown sugar, chili powder, black pepper, cayenne, garlic powder and Boone’s Shake in a small bowl & rub the mixture on both sides of the ribs. Cover & refrigerate 1 hour or overnight.
Preheat oven to 250 degrees. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and seal. Bake 2 hours. Remove the ribs from the pan & place them on a platter. Pour liquid from the pan into a sauce pan & bring to a boil. Lower heat to simmer & cook until reduced by half. Add the BBQ sauce.
Preheat outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut ribs & toss with BBQ sauce. Serve hot.
This recipe is hella delicious! If you like it, please leave a comment. I enjoy cooking it just as much as I enjoy eating it! This recipe feeds five with left overs. I ask hubby to light build a fire in the pit before I get started prepping for this one. 325 degrees for approx. 2 ½ hours, checking frequently after the first hour.
3 lbs. hamburger
¼ cup Worchestershire
3 tbsp. Boone’s Shake
3 tbsp. Bubba’s Rub
4 tbsp. Minced onion
2 tbsp. Minced garlic
1 (10 oz.) can Rotel
4 eggs
½ sleeve crackers
½ cup Boone’s BBQ sauce
1 (7 oz.) can diced green chilies
1 lb. bacon
Mix all ingredients in a large bowl. Form a loaf and lay pieces of bacon on top vertically and horizontally, forming a tic tac toe. Wrap the entire loaf in aluminum foil. Place it on the pit and wait. About 20 minutes before it’s ready to eat, baste the top of the loaf with Boone’s BBQ sauce. It will caramelize. Super tasty.
Marinade: I add a bit of olive oil and some lime juice to create my chicken fajita marinade. I then sprinkle Boone’s Shake over my strips and toss to mix. I put my strips in frig while prepping the rest of the ingredients. You may also opt to putting your chicken fajita strips on the grill.
3 chicken breasts
1 medium onion
1 lime
3 bell peppers, red, yellow and green
3 tbsp. olive oil divided
1 tsp chili powder
½ tsp smoked paprika
½ tsp onion powder
Cut onion into slivers and slice peppers.
In a separate bowl combine 1 tbsp. olive oil, juice of ½ of a lime, chili powder, and paprika and onion powder
6 avocadoes
½ can Rotel
¼ cup cilantro
1 small lime
Boone’s: Light for mild/heavy for spicy
1 (8 oz. pkg) Philadelphia cream cheese
½ cup Frank’s red hot buffalo wing sauce or Frank’s original
1 tsp Boone’s Shake (or to taste) Light for mild/heavy for spicy
½ cup blue cheese or ranch dressing
2 c shredded cooked chicken
½ c crumbled blue cheese or favorite shredded cheese
Crackers or veggies for serving
Heat oven to 350 degrees
Combine cream cheese, buffalo sauce, salad dressing, chicken and cheese in a 1 quart baking dish.
Bake 20 min or until mixture is heated through. Garnish as desired. Serve with crackers or veggies
This dish is hearty & comforting, not to mention that it’s a great kid friendly dinner idea. It should only take 10 minutes to prepare. It’s my weeknight “go to”. The only prep work is pulling the chicken, dicing the zucchini and melting the butter.
1 Rotisserie Chicken
3 medium Zucchini
6 oz. box stuffing
½ cup butter
1 can cream chicken soup
½ c sour cream
1 tbsp. Boone’s Shake (or to taste)
Preheat oven to 350 degrees and grease 9x13 baking dish, In large bowl, melt butter and mix with a box dry stuffing, set aside half of the mixture for topping the casserole later. Add the pulled chicken, diced zucchini, cream of chicken soup, Boone’s Shake & sour cream to the stuffing. Mix well. Spread the mixture into your baking dish &then evenly sprinkle the top with your reserved stuffing mixture. Bake uncovered for 35-45 minutes or until warmed & golden brown.
Your gonna love this dish. It will burst with flavor, adding Boone’s Texas Shake.
1 tbsp. vegetable oil
1 medium white onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 (10.5 oz.) can condensed cream of mushroom soup
1 (10.5 oz.) can condensed cream of chicken soup
1 (10.5 oz.) can diced tomatoes with green Chile peppers
1 cup chicken broth
2 tbsp. sour cream
1 tbsp. Boone’s Texas Shake seasoning (or to taste) Light for mild/heavy for spicy
2 tsp ground cumin
1 tsp chili powder
½ tsp dried oregano
¼ tsp chili powder
1 (3lb) cooked chicken, torn into shreds or cut into chunks
1 (8 oz.) pkg shredded cheddar cheese
10 (6 inch) corn tortillas
Preheat oven to 350 degrees
Heat oil in large skillet over medium heat. Sauté onion and bell peppers in the hot oil until they become opaque. Transfer to large bowl. Add both cans of condensed soup, diced tomatoes with chili peppers, chicken broth sour cream, cumin, chili powder, oregano, chili powder and Boone’s shake. Mix until sauce is well combined. Spread sauce in the bottom of the 9x13 baking dish. Layer with half of the chicken, half of the sauce, half of the cheddar cheese and half of the tortillas. Spread the remaining chicken over the tortillas. Spread about half of the remaining sauce over the chicken, then top with another 1/3 of cheddar cheese and the remaining tortillas. Spread the remaining ½ cup over top, sprinkle with the remaining cheddar cheese. Bake at 350 degrees until bubbly. About 30 minutes.
Seasoned To Perfection! Rock Your Tastebuds with Boone's Texas Shake.