Appetizers

Lola’s Spices Cajun Boudin Balls   


2 Tbsp. Lola’s Spices Cajun Blend      
1 Lb. ground pork  
1 cup cooked white rice (cooled completely)

2 Eggs Beaten
1 Tbsp. Milk 
1 Cup Panko 
Oil for Frying 
Preheat oil to 330 F.  Combine pork with 1½ Tbsp. Lola’s Spices Cajun Blend, next fold in rice and form 1 in. round balls.  Add milk to beaten eggs and stir. Combine Panko with ½ Tbsp. Lola’s Spices Cajun Blend.  Place Boudin balls in egg wash and coat in Panko mixture.  Drop Boudin Balls into oil and fry at 330F for 10 to 12 minutes.  Serve with Boudin sauce.

Lola’s Spices Boudin Sauce
1 Tbsp. Grated horseradish
1 Tbsp. Mayonnaise  
2 Tbsp. Ketchup
Combine ingredients and serve with Lola’s Spices Boudin Balls. 




LOLA’S SPICES Seared Tuna Nachos



1 Tbsp. Lola's Spices Southwest Blend
1 Lb. Tuna (Cube Cut)
1 Tbsp. Olive oil 

Sprinkle Tuna with Lola’s Spices Southwest blend on both sides.  Heat oil in a pan on medium heat, using tongs place tuna in pan and sear on both sides (about 2 minutes each side) or until desired sear.  *Use caution and cover while searing using a lid or grease screen as the oil may splatter. 

Allow Tuna to rest for about 2 minutes, then slice tuna to about 1/4 in thick.  

*Serve on Tortilla chips, garnish with avocado, fresh cilantro and Lola’s Spices Fish sauce. 



Lola's Spices Fish Sauce

1 tsp Lola's Spices (Southwest Blend)
1/4 cup Yogurt
1/4 cup Sour Cream
1/2 Lime or Lemon

Combine Lola's Spices, Yogurt, Sour Cream and squeeze ½ lemon or lime and chill in fridge for 20 minutes.
 
*For a rich citrus flavor add the zest of the lime or lemon!




Lola's Spices Caribbean Crabmeat Stuffed Mushrooms
 

8 oz. Lump Crabmeat
16 oz. White Mushrooms or mini-portabella mushrooms (rinsed and stems removed)
2 Tbsp. Lola’s Spices Caribbean Blend
1 Tbsp. Fresh Mango (Chopped) *optional
¼ Cup Panko or Bread Crumbs (reserve 1 Tbsp. for topping)
¼ Cup Mayonnaise 
1 Tbsp. Olive oil
1 egg (slightly beaten)
 
 
Preheat oven to 350 F. Combine all ingredients except for crabmeat.  When thoroughly mixed fold in crabmeat gently. Spoon mixture into mushroom caps and place on olive oiled cookie sheet.  Sprinkle with remaining panko or bread crumbs.  Bake in oven for 15 minutes, serve immediately.



Lola's Spices Cajun Crabmeat Stuffed Mushrooms
 

8 oz. Lump Crabmeat
16 oz. White Mushrooms or mini-portabella mushrooms (rinsed and stems removed)
2 Tbsp. Lola’s Spices Cajun Blend
¼ Cup Panko or Bread Crumbs (reserve 1 Tbsp. for topping)
¼ Cup Mayonnaise
1 Tbsp. Onion (finely chopped)
1 Tbsp. Olive oil
1 egg (slightly beaten)
 
Preheat oven to 350 F. Combine all ingredients except for crabmeat.  When thoroughly mixed fold in crabmeat gently. Spoon mixture into mushroom caps and place on olive oiled cookie sheet.  Sprinkle with remaining panko or bread crumbs.  Bake in oven for 15 minutes, serve immediately.


Lola's Spices Fish Sauce

1 tsp Lola's Spices (Cajun Blend)
1/4 cup Yogurt
1/4 cup Sour Cream
1/2 Lime or Lemon

Combine Lola's Spices, Yogurt, Sour Cream and squeeze ½ lemon or lime and chill in fridge for 20 minutes.

*For a rich citrus flavor add the zest of the lime or lemon!

Lola's Spices Southwest Crabmeat Stuffed Mushrooms   
 

8 oz. Lump Crabmeat
16 oz. White Mushrooms or mini-portabella mushrooms (rinsed and stems removed)
2 Tbsp. Lola’s Spices Southwest Blend
2 Tbsp. Fresh tomato (Chopped) *optional
¼ Cup Panko or Bread Crumbs (reserve 1 Tbsp. for topping)
¼ Cup Mayonnaise
1 Tbsp. Onion (finely chopped)
1 Tbsp. Olive oil
1 egg (slightly beaten)
 
Preheat oven to 350 F. Combine all ingredients except for crabmeat.  When thoroughly mixed fold in crabmeat gently. Spoon mixture into mushroom caps and place on olive oiled cookie sheet.  Sprinkle with remaining panko or bread crumbs.  Bake in oven for 15 minutes, serve immediately.