OBX Spice Recipes

Shrimp Scampi and Parmesan Rigatoni

2 lbs of peeled uncooked shrimp
1 16 oz rigatoni pasta
1 stick of butter plus 3 Tbl butter
5 Tbl olive oil
4 cloves of garlic crushed
3 tsp OBX Garlic Sea Salt plus 1 Tbl OBX Garlic Sea Salt
3 tsp OBX Seafood Seasoning
1/2 c pasta water reserved
1 zested lemon rind
Juice of 1 lemon
1 cup of Very Dry Sherry
1/8 c of grated Parmesan plus 1/4 cup of grated Parmesan
Parsley for color
Parmesan Rigatoni
Bring 4 quarts of water to a boil. Add the rigatoni and cook for 12 minutes or until al dente. Reserve 1/2 cup of pasta water for the shrimp. Drain the pasta and put back in pot. Add 3 Tbl butter, 1 Tbl of Garlic Sea Salt, and 1/4 cup of Parmesan and mix until butter is melted. 
Shrimp Scampi
Put 1 stick of butter and 5 Tbl of olive oil in a frying pan and on medium heat. Crush the garlic cloves and add them to the butter and oil.  Once the butter has melted, add the lemon zest and juice of the lemon to the pan. Add the Very Dry Sherry, Seafood Seasoning, and Garlic Sea Salt and simmer for 10 minutes.  Then add the pasta water and the shrimp. Cook on medium heat.  As the shrimp cooks, sprinkle the 1/8 cup of Parmesan on the shrimp. Sauté until the shrimp is no longer pink about 10 minutes depending on the shrimp size. 
Serve the shrimp and the sauce over the rigatoni and ENJOY! Serve with a salad and some crusty bread. 

Shrimp Tacos Dressed with a Sweet and Tangy Slaw

3 tbsp mayonnaise
1 1/2  tsp OBX Seafood Seasoning
1/2 tsp of OBX Garlic Sea Salt                                                                            1 tsp Sriracha
1 lime juiced                                                                                                       Zest of one lime
3 tsp sugar                                                                                                            1 lb of raw fresh shrimp shelled (I use 26/30 per pound shrimp)                           Locally purchased from Fresh Catch


1 14 oz package of coleslaw mix
1 ripe mango seeded and chopped                                                                        1/2 tsp celery seeds
1/4 red onion sliced thin                                                                                    2 2 tbsp of chopped parsley                                                                                      8 small flour or corn tortilla shells

Make the dressing first. Whisk the mayonnaise, Sriracha , lime zest, lime juice, OBX Garlic Sea Salt, and sugar, until well blended.  Place the shrimp in a zip lock bag and add 1 1/2 tablespoons of the dressing and the OBX Seafood Seasoning.  Mix the shrimp in the bag and and let set in the refrigerator for 20 minutes.  With the remaining dressing toss the coleslaw mix, mango, celery seeds, and onion until well coated.  Keep the coleslaw in refrigerator until ready to use. Heat a non stick skillet over medium heat.  Add the shrimp and toss occasionally until they are cooked and pink in color for about 6 minutes.              While cooking the shrimp, heat another skillet on medium high and heat the tortillas until lightly browned on both sides.  After the tortillas are heated, place 4 or five shrimp in the tortilla shells.  Top with coleslaw and chopped parsley.  For added heat, squirt a little more Sriracha on the slaw.                                      Enjoy this light and tasty summer treat.

Summer Shrimp Salad
1 lb. Peeled and cooked shrimp
1/4 cup Mayonnaise (add more to taste)
2 tsp. OBX Seafood Seasoning (1 tsp. reserved)
1/2 cup finely chopped celery
Lay the peeled shrimp out on a paper towel on a cookie sheet to absorb the water and sprinkle with 1 teaspoon of OBX Seafood Seasoning as it drains. Refrigerate while draining.
After an hour, coarsely chop the shrimp and add the finely chopped celery, mayonnaise, and 1 teaspoon of OBX Seafood Seasoning. Toss to mix.

Taco Tuesday

2 one lb. packages of ground chicken 
1 16 oz. jar of Picante sauce (you can choose the heat)
2 tsp. of OBX Poultry Seasoning

Cook ground chicken on medium high in a skillet pan until cooked thoroughly and all the juices are gone. Season with the OBX Poultry Seasoning and Picante sauce. Cover and simmer on low for 30 minutes to let the meat absorb the juices and blend the flavors. Mixing occasionally.

Serve this delicious taco meat with shells or in a salad.  You can add cheese, sour cream, avocado, lettuce, tomato, onions, or any of your favorites.

Enjoy!

JUST TRY IT!

  

Just try our OBX Steak Seasoning on a tossed salad to add a burst of flavor.  Add your favorite dressing and toss.

Enjoy!

Baked Kale Chips

1 bunch of fresh kale
1 tsp. OBX Garlic Sea Salt
2 Tbl. Olive Oil (half reserved)

Preheat the oven to 350 degrees.

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale. Drizzle kale with olive oil and sprinkle with OBX Garlic Sea Salt. Mix the kale until well blended with the oil and salt.  Spread the kale chips on a cookie sheet lined with parchment paper so that they are not on top of each other.

Bake in oven for 10-15 minutes or until the end turn slightly brown.  Take out of oven and let cool.  Store in an airtight container and enjoy!

*If the kale chips are not crispy, you can put them in the microwave for 30 seconds intervals until they crisp up.

Sauteed Fresh Spinach

1 16 oz. package of fresh spinach
3 cloves of fresh garlic chopped
2 Tbl. Olive Oil (half reserved)
1 tsp. of OBX Garlic Sea Salt (half reserved)
1 Tbl. Olive Oil

Saute the chopped garlic with 1 tablespoon of the olive oil on medium high until the olive oil bubbles.  Add half the fresh spinach and mix the garlic into the spinach.  Add 1/2 teaspoon of the OBX Garlic Sea Salt and mix again.  Add the rest of the spinach, 1 tablespoon of olive oil, and 1/2 teaspoon of OBX Garlic Sea Salt.  Saute just until the spinach wilts.  Drain the spinach in a colander.

You can freeze the spinach in small bags for later use or use it in pasta, baked potatoes, sandwiches, eggs, etc.

It is delish!

Crispy Roasted Chick Peas - A Great Healthy Snack!!

2  tsp. OBX Spice Company's Poultry Seasoning
1 15 oz. can of Chickpeas (Garbanzo Beans)
1 Tbl. Olive Oil

Drain chickpeas and place on a tray lined with a paper towel to air dry.  After about 30 minutes, please the chickpeas in a bowl and mix with olive oil and OBX Poultry Seasoning until well blended.  Place chickpeas in an air fryer basket. Set air fryer temperature to 390 degrees Fahrenheit and timer to 17 minutes. After 5 minutes, open basket and shake chickpeas. Close and continue air frying, shaking about every 5 minutes.
Once chickpeas are done, remove and spread on a tray to cool.                  Serve and enjoy!

Delicious Homemade Chicken Salad

     

1 Rotisserie Chicken Breast (I love Harris Teeter's Rotisserie Chicken Breast - especially when it is Tuesday and they are on special)
3  tsp. OBX Spice Company's Poultry Seasoning
1/2 cup of Heinz Mayonnaise
3/4 cup of cleaned and chopped celery

Pick the chicken breast of all the meat and chop into bite size pieces.  Sprinkle with OBX Spice Company Poultry Seasoning.  Add celery and mayonnaise and mix until well blended. Pile this delicious chicken salad on your favorite bread (my husband loves white bread) and top with a tomato, lettuce, sprouts or whatever tickles your taste buds.  Enjoy!

Parmesan Crusted Chicken

Four 4-5 ounce chicken breasts
1  tsp OBX Spice Company's Poultry Seasoning
1 tsp OBS Garlic Sea Salt
4 tsp Olive Oil
1 cup of grated Parmesan 

Rub 1 teaspoon of olive oil on both sides of each chicken breast.  Use a plate to spread the parmesan out.  Dredge both sides of each chicken breast in the grated parmesan.  Sprinkle one side of each chicken breast with 1/4 of OBX Poultry Seasoning and the other side with 1/4 of OBX Garlic Sea Salt.  

Set your air fryer to 360 degrees and place your chicken breasts in the fryer.  Set the timer for 20 minutes and turn the chicken over after 10 minutes.

Enjoy this deliciously, crispy chicken with a tossed salad and a side of Summer Orzo Salad.

OBX Steamed Shrimp

    

1 Can of your Favorite Beer
2  tbsp OBX Spice Company's Seafood Seasoning
1 Bay Leaf
1 tsp Kosher Salt
1/2 cup of Water                                                                                                      2 lbs of Fresh Shrimp (Shells on)

In a large stock pot, bring the first 5 ingredients to a boil and let sit for 30 minutes.  After the spices blend for 30 minutes, bring the mixture to a rolling boil again.  Drop in the shrimp and stir frequently.  When the shrimp are completely pink, drain them in a colander and spread out on a plate to cool.  (This also slow down their continued cooking). 

Enjoy these flavorful shrimp with tarter sauce, cocktail sauce, butter and/or lemon!  Serve with a salad (don't forget to sprinkle your tossed salad with our OBX Spice Company Steak Seasoning) and corn sprinkled with our OBX Spice Company Garlic Sea Salt!

The perfect summer dinner.    

Summer Orzo Salad

1 lb. Box of Orzo

¼ cup of Olive Oil

4  tsp. OBX Spice Company Garlic Sea Salt

Juice of One Lemon

Zest of One Lemon

1 tbsp. Fresh Parsley

 Cook orzo (al dente) according to package directions.  Rinse and drain after cooking orzo.  Zest and juice lemon and add to orzo.  Add olive oil, garlic sea salt, and parsley.  Mix together and chill for two hours.

Add tomato, fresh basil, cucumber, feta, or olives for a delicious Mediterranean flavor.

 Corn on the Cob

Our newest product is our Garlic Sea Salt and it adds a delicious flavor to your farm fresh corn on the cob.  After your corn is cooked generously sprinkle the Garlic Sea Salt on the corn and enjoy the savory flavor.

Chicken Chili

4    large boneless chicken breasts
4   15.5 oz. cans of great northern beans drained
2   cans of tomatoes mild
2   cans of corn drained

2   packs of McCormick's white chicken chili seasoning
1   box of chicken broth

1   tablespoon OBX Spice Company, Inc. Poultry Seasoning  
1    chopped sweet onion   
1    chopped yellow pepper

Cover chicken breasts with water and cook until no longer pink (about 20 minutes).  Drain chicken and let cool.  Meanwhile, chop onion and pepper.  Dice chicken breasts when cool.  Mix remaining ingredients in a six quart crock pot and stir until blended.  Cook on high for four hours and then low for two hours.  Mixing a couple of times while cooking.

Enjoy your chicken chili with a combination of the following: a dash of OXB Spice Company's Poultry Seasoning, sour cream, shredded cheddar cheese, black olives, onions , guacamole, jalapenos, and/or hot sauce.

Perfect on a fall day!

Keto Chicken Chili - Stripers Bar and Grill Keto Chili Entry

5    large boneless chicken breasts cooked and cubed
1   cans of mild diced tomatoes with green chilies drained
1   small can of diced green chilies

2   packs of McCormick's white chicken chili seasoning
6   cups of chicken broth

1   tablespoon OBX Spice Company, Inc. Poultry Seasoning  
1    chopped red onion   
1    chopped yellow pepper
2   garlic cloves chopped

Cook chicken breasts in a pot of salted water until cooked through about 30 minutes.  Once the chicken is cooked drain and cool.  Once cooled cut chicken in to cubes and place in a 6-7 quart crock pot.  Add remaining ingredients and mix well.  Cook chili on high for 6 hours stirring occasionally.

If you have never used the crock pot liners (available most grocery stores), you are missing out.  They are huge time savers on cleaning up.  You just line the crock pot with the bag and cook your ingredients and after you are done just toss the bag in the trash.  So easy!

Serve this heart warming low carb chili with sour cream, avocado, olives, and shredded cheese. Delicious!

 

Chicken Dip

1 8 oz. Cream Cheese
2   12.5 oz. Cans of White Meat Chicken
1   Tbsp. OBX Poultry Seasoning


Let cream cheese come to room
temperature. Drain chicken from can.
Mix three ingredients until well
blended. Form into a ball and
refrigerate for one hour.


Serve with your favorite crackers.

 Spicy Pretzels


3 12 oz. bags of pretzels
1 cup of vegetable oil
1 heaping tsp. dried dill
1 heaping tsp. OBX Steak Seasoning
1 tsp. crushed red pepper
1 packet of dry ranch dressing


Preheat oven to 200 degrees. Pour the pretzels in to a large roasting pan. Mix next 5 ingredients together then pour over pretzels and mix well. Place pretzels in the oven and bake for one hour and 20 minutes stirring every 20 minutes.
Cool and Enjoy!

Delicious Swedish Meatballs  

                         

For the meatballs:

  • 1 cup Panko bread crumbs
  • 2 tablespoons butter
  • 1/3 cup sweet onion minced
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground allspice
  • 2 teaspoons OBX Poultry Seasoning
  • ½ tsp. pepper
  • 1/2 cup milk
  • 1 teaspoon Worcestershire sauce
  • 1 pound lean ground beef
  • ½ pound lean ground pork
  • 1 large egg plus 1 egg white, beaten

 For the gravy:

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups beef broth
  • 2 teaspoon Worcestershire sauce
  • 1/2 cup heavy cream
  • Salt and pepper

Make the meatballs: put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons OBX Poultry Seasoning,  ½ teaspoon pepper and cook, stirring, until translucent, about 8 minutes. Add the milk and Worcestershire sauce and simmer. Pour the milk mixture over the breadcrumbs and mix well; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.

Roll the meat into 1 ½ -inch balls and arrange on the prepared baking sheet.

Preheat the oven to 400 degrees. Bake the meatballs until cooked through, about 25-30 minutes.

Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Stir in the beef broth and Worcestershire sauce and bring to a simmer. Reduce the heat to medium low stir and simmer until the gravy thickens, about 10 minutes. Add the cream and meatballs.

This dish can be made ahead of time and heated in a covered dish at 350 degrees for 30 minutes.

Crispy Grilled Chicken Wings

5 lb. bags of frozen chicken wings
2 Tbs. OBX Poultry Seasoning

Spread out wings in a casserole dish and place in microwave on high for 12 minutes.  Check to see that they are cooked through.  If they are not continue to cook for an additional 5 minutes or until done.

Once they are cooked, fire up the grill and coat the chicken wings with the OBX Poultry Seasoning.  Cook until the desired crispiness appears.  All the flavor  comes from our spice and they are super easy and deeeelicious!

Serve them with your favorite side sauce.

Enjoy!