Recipes

  • November 18, 2025

    Cranberry Chipotle Chutney Brie Bites

    By Ted Ballweg
    Cranberry Chipotle Chutney Brie Bites

    Ingredients
    -4 ounces Brie cheese, ½ of an 8-ounce wheel of brie
    -½ cup Savory Accents Cranberry Chipotle Chutney
    -1.9 ounces package frozen mini fillo (phyllo) shells, 15 shells


    Instructions
    1. Preheat the oven to 350°F.
    1. Cut the brie into ½ inch squares.
    1. Place a square of brie in each of the fillo shells.
    1. Top the brie with ½ teaspoon of the cranberry chipotle chutney
    1. Place the fillo shells on a small parchment paper-lined baking sheet.
    1. Bake for 7-8 minutes and serve warm or at room temperature.

  • January 12, 2023

    SPICY CURRIED SHRIMP

    By Joan Ballweg
    SPICY CURRIED SHRIMP

    INGREDIENTS:

    1 – 13 oz can unsweetened coconut milk
    1 – 14 oz can of chopped tomatoes
    1 Tablespoon of Curry Powder
    1 Tablespoon of Fish Sauce
    ½ teaspoon of salt
    ½ teaspoon of Savory Accents 7 Chili Blend
    1 pound of large Shrimp
    8 oz of White Button Mushrooms
    1 Tablespoon of Olive Oil
    1 Tablespoon of Savory Accents Chili Oil

    INSTRUCTIONS:
    Heat coconut milk and chopped tomatoes in a pan over medium heat.
    Add the curry powder, fish sauce, salt, and 7 Chili Blend, stir and simmer for about 10 minutes.
    Heat chili oil in a pan, saute shrimp until slightly pink.
    Heat olive oil in another pan and sauté mushrooms until tender.
    Add shrimp and mushrooms to the sauce and continue to let simmer for 5 more minutes.

    Serve over rice.

  • January 12, 2023

    SPICY CHILI

    By Joan Ballweg
    SPICY CHILI

    INGREDIENTS:

    1 pound ground beef
    1 medium size onion
    1 quart of stewed tomatoes
    1 – 16 oz can of chili beans
    1 teaspoon of Savory Accents Harissa Paste
    Salt and Pepper to taste

     

    INSTRUCTIONS:

    Brown ground beef and onions.
    Add stewed tomatoes, chili beans, harissa paste and salt and pepper to taste.
    Simmer over medium heat for approximately half an hour.
    Serve with a dollop of sour cream.

  • September 08, 2020

    Gazpacho

    By Joan Ballweg
    Gazpacho

    INGREDIENTS:
    4 Roasted Anaheim Chilies
    Roasted Vegetables
    - 2 ears of corn
    - 5 tomatillos
    - 1 red onions
    - 5 tomatoes
    -1 cup of tomato juice
    -4 zucchinis (yellow and green) cut into small cubes
    -Basil
    -Mint
    -Salt & Pepper
    -Olive oil and Balsamic vinegar
    -Bread for croutons

    INSTRUCTIONS
    1. Mix in vitamix or blender
    2. Roasted chilies, tomatillos, roasted onion, tomatoes, and tomato juice.
    3. Add to blended mix
    4. Cubed Zucchini, finely chopped red onion, Corn cut off of cob. Add salt and pepper. Add a bit of cider vinegar, basil and mint.
    5. Make croutons in pan.
    6. Serve soup in bowl and add croutons, olive oil and vinegar, sliced basil.

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