No. 17: Basic Vinaigrette Dressing

INGREDIENTS:

• 1/2 C extra virgin olive oil
• 3 Tbsp. or more good wine vinegar
• Salt and freshly ground black pepper
• 1/4 tsp spice (see below)

FOR THE SPICE, TRY:

• Original Garlic Dust or Roasted Garlic Dust
• Garlic Pepper (omit the salt in the recipe)
• Shallot Flakes
• 1/2 tsp Yellow Onion Dust. 1/2 tsp Garlic Dust
• Italiano Mix
• Everything Bagel Blend (omit the salt in the recipe)
• Garlic Flakes
• Tomato Flakes
• Truffle salt, in place of table salt.

DIRECTIONS:

• Combine all the ingredients in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon at a time, and spice a pinch a time, until the balance tastes right to you.

No. 11: Slow-Cooked Chicken Chili

TIP: 

Optional toppings: Additional cilantro, shredded cheese, chopped green onions, thinly sliced red onions, sour cream.

If you don’t have a slow-cooker, you can also use a large oven-safe pot. Simmer on the stovetop at 350°, stirring occasionally, for 3 hours.

Add 1 tsp Yellow Onion Dust or Green Onion Dust for more depth of flavor.

This chicken chili recipe has unmistakable Mexican flavors, which is what makes it my ultimate favorite chili recipe. Bonus: it's super healthy and freezes well.

INGREDIENTS:

• 2 boneless skinless chicken breasts

• 1 x 16 oz. can black beans

• 1 x 16 oz. can kidney beans

• 1 medium chopped yellow onion

• 1 minced jalapeño pepper, or 2 Tbsp. minced Rockerbox Pickled Jalapeños

• 1 chopped green bell pepper

• 10 oz. pkg. frozen corn

• 1 x 8 oz. can tomato sauce

• 1 x 28 oz. can diced tomatoes

• 1/4 C chopped fresh cilantro

• 2 tsp. Rockerbox Garlic Flakes

• 2.5 Tbsp. Rockerbox Fiesta Mix

• 1 tsp. salt

DIRECTIONS:

• Combine all ingredients except the chicken and cilantro in slow-cooker. Stir to combine. Place uncooked chicken on top and cover. Cook on low for 6 hours or high for 4 hours, stirring occasionally.

• 30 minutes before serving, pull the chicken breasts apart with two forks. Stir shredded chicken into slow-cooker and continue cooking. Top with fresh cilantro or any other desired toppings. Pairs well with cornbread or tortilla chips.

SUBSTITUTIONS - Garlic Flakes for Original Garlic Dust or Roasted Garlic Dust

No. 6: World's Best Hummus

Once you try Everything Bagel hummus, you won't ever want the plain stuff again. It's insanely delicious, and ridiculously easy to make.

INGREDIENTS:

• A 10-oz container of your favorite plain hummus (not the favored kind).

• 2 Tbsp Everything Bagel Blend

DIRECTIONS:

• Mix the Everything Bagel blend into the hummus and allow it to sit overnight. Serve alongside pita chips, pretzels, carrots, celery sticks, cucumber spears, or spread onto a sandwich for an extra savory component.

If you prefer to make your own hummus (which I definitely recommend trying!), here's Smitten Kitchen's "Ethereally smooth hummus" recipe.

SUBSTITUTIONS: This recipe also works well substituting Garlic Flakes for Everything Bagel Blend, for a purely garlicky hummus.

No. 3: Easy Mussels & Butter

TIPS:

- Especially in a dish like this where the butter is a key ingredient, I love to use Kerry Gold Irish butter. It has a ton of buttery flavor.

-  If a mussel doesn't open even after you allow it a few extra minutes over the heat, don't eat it.

INGREDIENTS:

• Fresh mussels in the shell (a good rule of thumb is 1 lb per person for an entree)

• 1 stick (4 oz) Salted butter

• 2 cups dry white wine

• 3 tsp Garlic Flakes

• 3 tsp Shallot Flakes

• Fresh bread (optional)

• Lemon (optional)

DIRECTIONS:

• Rinse and scrub mussels under cold water

• Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.

• In a large stockpot set over medium heat, combine wine, butter, and spices.

• Simmer 2 minutes.

• Add mussels and cover, increase heat to high.

• Cook until all mussels are open, about 5 minutes.

• Remove from heat, divide mussels and broth in bowls to serve. Serve immediately, with lemon wedges and grilled bread.

SUBSTITUTION: Garlic Flakes for: Garlic Pepper (use unsalted butter), Original Garlic Dust, or Roasted Garlic Dust, Italiano Mix

SUBSTITUTION: Shallot Flakes for: Green Onion Dust, Yellow Onion Dust

No. 7: Tuna Avocado Salad

INGREDIENTS:

• 1 ripe avocado, mashed

• 1 x 5-oz can Tuna in water

• 1/2 medium red onion, diced

• 1/4 C fresh cilantro, chopped

• Juice of 1/2 lime

• 1-2 tsp. Garlic Flakes, Original Garlic Dust, or Roasted Garlic Dust

• Salt, to taste

DIRECTIONS:

• Mash all ingredients together in a bowl, and let sit for 20 minutes, for flavors to meld.

• Spread over toast or eat with tortilla chips.

TIPS:

- Make the night before and store in an airtight container overnight. This is one of those dishes that's even better the day after.

- Add 1/2 tsp Yellow Onion Dust for more depth of flavor.

No. 5: Pico de Gallo

INGREDIENTS:

• 1 red onion, finely chopped

• 4 ripe plum tomatoes, seeded & finely chopped

• 2 fresh jalapeño peppers, seeded & diced

• 1/2 C fresh cilantro, chopped

• 2 tsp. Rockerbox Garlic Flakes

• 1 Tbsp. lime juice

• Salt, to taste

DIRECTIONS:

• Mix all the ingredients together, and allow them to sit for at least 1 hour prior to serving.

TIPS:

• No need to pluck the leaves off the cilantro - the stems taste just as good, and have a great crunch.

• Serve with tortilla chips, or use as a taco topping.

• Add a 1/4 tsp of Yellow Onion Dust for even more oniony flavor.