Quick and Easy Bourbon Smoked Chef’s Blend Recipes

Chefs-Blend-Quick-and-Easy-Recipes with bourbon smoked chef's blend, asparagus and salmon

Sheet Pan Salmon and Asparagus

This quick and easy sheet pan salmon recipe is ready in minutes, bursting with flavor, and a perfect weekday meal. Bourbon Smoked Chef’s Blend takes this delicious dish to the next level.

Quick and Easy!
Serves 4

For the Spiced Lemon Aioli:
1/3 cup mayo
½ Tbsp lemon juice
¼ tsp Bourbon Smoked Chef’s Blend
1 scallion, green part only, thinly sliced


For the Salmon:
4 (4-6 ounce) filets of salmon
1 pound asparagus, woody ends trimmed
3 Tbsp olive oil
1½ Tbsp Bourbon Smoked Chef’s Blend
½ tsp Bourbon Smoked Salt

1. In a small bowl, whisk together the ingredients for the aioli. Set aside. Preheat the
oven to 425 degrees.

2. Cover a large, rimmed sheet pan with parchment or aluminum foil. Lay the
salmon filets on the pan and drizzle with olive oil and season each fillet with ¼
teaspoon of Chef’s Blend and a pinch of smoked salt. Place the asparagus on the
sheet pan and drizzle with about 1 tablespoon of olive oil, ½ teaspoon Chef’s Blend
and ¼ teaspoon smoked salt. Toss to evenly coat. Spread asparagus in a single layer
next to the salmon.

3. Place pan in the oven and roast for 12-15 minutes (cooking time will vary based
on the thickness of salmon). Remove from oven and serve immediately.

I am text block. Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.



Spiced Chicken Fajitas
Serves 4

Spice up fajita night with quick and easy Spiced Chicken Fajitas.

1¼ pound chicken thighs, boneless, skinless (cut into ½” strips)
1 Tbsp Bourbon Smoked Chef’s Blend
1 Tbsp lime juice, freshly squeezed
1 Tbsp olive oil
2 bell peppers, red and yellow, cut into strips
1 medium red onion, cut into strips
canola or vegetable oil, for cooking
½ tsp Bourbon Smoked Sea Salt
¼ tsp Bourbon Smoked Pepper
8-10 small tortillas, corn or flour
sour cream, salsa, guacamole, and hot sauce, for serving

1. In a large bowl, toss the chicken with Chef’s Blend, lime juice and olive oil. Mix
well and set aside. Marinate at room temperature for 15 minutes.
2. Heat a large skillet over med-high heat with one tablespoon of oil. Add half the
chicken to the pan, in one layer. Sear the chicken on all sides, until cooked through,
about 4-5 minutes. Repeat with remaining chicken. Set aside.
3. Wipe out skillet and heat over med-high heat with a tablespoon of oil. Add the
onion and peppers and saute’ for 3-5 minutes, until the vegetables are tender and
slightly charred. Season with smoked salt and pepper. Add the chicken to the pan
and stir everything together. Remove from heat. Serve straight out of the pan with
warm tortillas, sour cream, salsa, guacamole and hot sauce.



Serves 4 as a side
for the Aioli:
½ cup mayo
1 lemon, zested
1 Tbsp lemon juice
½ tsp Bourbon Smoked Chef’s Blend

for the Onion Rings:
1½ cups cake flour
2 tsp baking powder
½ tsp Bourbon Smoked Salt
2½ tsp Bourbon Smoked Chef’s Blend
1½ cups ice water
canola or vegetable oil, for frying
14 ounces sweet onion, sliced into ½” rings

In a small bowl, combine all the ingredients for the aioli. Mix well and set aside.
In a medium bowl, whisk together cake flour, baking powder, smoked salt and Chef’s Blend. Add ice water (straining out ice) and whisk to form a batter. In a medium saucepan or small skillet, add enough oil to come up about 2” from the bottom. Heat the oil over med-high heat. The oil is hot enough when a drop of batter immediately sizzles in it. Line a sheet pan with paper towels.
Dip an onion slice into the batter and turn to coat evenly. Allow excess batter to drip off and carefully drop into the hot oil. Repeat with a few more onions rings. Do not overcrowd the pan. Flip the onion rings when browned on one side and cook for 1 minute more on the other side. Remove and drain on a paper towel-lined pan. Repeat with the remaining onion slices. Serve with the aioli sauce.