Grilled Chicken

Ingredients:

4 boneless, skinless chicken breasts (or thighs)
2–3 tablespoons Chef-Infused Seasoning Dust ( Chicken seasoning dust)
2 tablespoons olive oil (optional, but helps seasoning stick)
Optional garnish: fresh herbs or lemon wedges

Instructions:

Prep the Chicken:
Pat the chicken dry with paper towels. This helps the seasoning stick better.
Season Generously:
Drizzle the chicken lightly with olive oil (optional). Then sprinkle Chef-Infused Seasoning Dust evenly over both sides. Rub it in gently to coat every surface.
Marinate (Optional for More Flavor):
Let the seasoned chicken sit for 15–30 minutes at room temperature.
(Or refrigerate for up to 2 hours if you have more time.)
Grill or Cook:
- Grill: Preheat grill to medium-high. Grill chicken for 5–7 minutes per side until cooked through (internal temp 165°F).
- Pan-Sear: Heat a skillet over medium heat. Sear chicken 5–6 minutes per side.
- Oven-Bake: Preheat oven to 400°F. Bake chicken for about 20–25 minutes.
Rest and Serve:
Let the chicken rest for 5 minutes before slicing to keep it juicy.

Perfect Steak

Ingredients:

2 ribeye, sirloin, or New York strip steaks (about 1–1.5 inches thick)
2–3 tablespoons Chef-Infused Steak Seasoning Dust
1 tablespoon olive oil (optional, helps dust stick)
Optional: butter for finishing (totally optional)

Instructions:

Prep the Steak:
Pat steaks dry with paper towels to remove excess moisture.
Season Generously:
Lightly coat steaks with olive oil (optional), then apply a heavy, even layer of Chef-Infused Steak Seasoning Dust on both sides. Gently press it in.
Rest (Optional for Deeper Flavor):
Let the seasoned steaks rest at room temperature for about 20–30 minutes.
Sear or Grill:
- Grill: Preheat grill to high heat. Sear steaks for 3–5 minutes per side, depending on thickness and desired doneness.
- Pan-Sear: Heat a heavy skillet (preferably cast iron) until very hot. Sear steaks 3–5 minutes per side. Optionally, add a tablespoon of butter during the last minute for a richer finish.
Rest and Serve:
Remove steaks and let rest for 5–10 minutes before slicing. This keeps them juicy and flavorful.

Tips:

For a bold crust, press a little extra dust onto the steak right before searing.
You can sprinkle a final light dusting after cooking for an extra flavor punch.
If you like, slice steak across the grain and serve over salad, mashed potatoes, or just straight off the cutting board!

Spicy-Sweet Coffee Shrimp Tacos

Ingredients:

1 lb large raw shrimp (peeled and deveined)
1–2 tablespoons Chef-Infused Mexican Spicy Sweet Coffee Seasoning
1 tablespoon olive oil
Corn or flour tortillas
Optional toppings: cabbage slaw, avocado, chipotle crema

Instructions:

Prep the Shrimp:
Pat shrimp dry. Toss in olive oil and Mexican Spicy Sweet Coffee Seasoning until evenly coated.
Quick Cook:
- Grill: Skewer shrimp and grill 1–2 minutes per side.
- Pan-Sear: Medium-high heat, cook shrimp 1–2 minutes per side.
Assemble Tacos:
Load shrimp into warm tortillas. Top with cabbage slaw, avocado, and a drizzle of chipotle crema if you like.

Pro Tip:
Because shrimp cook fast, watch closely — you want them just pink and slightly caramelized.

Spicy-Sweet Coffee Street Corn (Elote-Style)

Ingredients:

4 ears of fresh corn, husked
2–3 tablespoons Chef-Infused Mexican Spicy Sweet Coffee Seasoning
2 tablespoons mayonnaise (optional for traditional street corn style)
2 tablespoons sour cream or Mexican crema (optional)
Crumbled cotija cheese (optional topping)
Lime wedges (for serving)

Instructions:

Grill the Corn:
Preheat your grill to medium-high.
Place corn directly on the grill grates and char, turning occasionally, until lightly blackened in spots and cooked through (about 8–10 minutes).
Season Immediately:
While the corn is still hot, brush lightly with mayonnaise and sour cream (optional) for a creamy base.
Dust Generously:
Sprinkle Chef-Infused Mexican Spicy Sweet Coffee Seasoning all over the corn. Roll and pat to coat evenly.
Finish with Toppings:
Sprinkle crumbled cotija cheese on top (optional). Serve hot with lime wedges for squeezing.

Flavor Notes:

The spicy-sweet coffee seasoning gives the corn a smoky, slightly caramelized kick.
Even without mayo or cheese, just seasoning and lime still make it ridiculously good.

RoastedVeggieMedley

Ingredients:

1 large zucchini, sliced
1 red bell pepper, chopped
1 yellow squash, sliced
1 red onion, cut into wedges
1 cup broccoli florets
2–3 tablespoons Chef-Infused Vegetable Dust
2 tablespoons olive oil
Optional: fresh herbs (like parsley or thyme) for garnish

Instructions:

Preheat Oven:
Preheat your oven to 425°F (220°C).
Prep the Veggies:
In a large bowl, toss the zucchini, bell pepper, squash, onion, and broccoli with olive oil until lightly coated.
Season Generously:
Sprinkle the Chef-Infused Vegetable Dust over the vegetables. Toss again to coat evenly.
Roast:
Spread veggies out in a single layer on a baking sheet.
Roast for 20–25 minutes, stirring once halfway through, until tender and slightly caramelized.
Finish and Serve:
Garnish with fresh herbs if desired. Serve hot as a side dish, or stuff into wraps, bowls, or on top of salads.

Tips:

For extra flavor, sprinkle a tiny bit more dust right after roasting.
Mix and match veggies — cauliflower, carrots, or mushrooms also work great!
You can also grill the veggies instead of roasting if you prefer a smoky flavor.

Grilled VeggieSkewers

Ingredients:

1 zucchini, sliced into thick rounds
1 yellow squash, sliced
1 red onion, cut into chunks
1 red bell pepper, cut into large pieces
8–10 mushrooms (whole or halved if large)
2–3 tablespoons Chef-Infused Vegetable Dust
2 tablespoons olive oil
Skewers (wooden or metal)

Instructions:

Prep the Veggies:
If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.
Cut all vegetables into roughly equal-sized pieces for even cooking.
Season:
In a large bowl, toss veggies with olive oil. Sprinkle generously with Chef-Infused Vegetable Dust and toss again to coat everything well.
Assemble Skewers:
Thread the seasoned veggies onto skewers, mixing up the colors and types for a fun look.
Grill:
Preheat grill to medium-high heat.
Grill skewers for 8–10 minutes, turning every couple of minutes, until veggies are tender and lightly charred.
Finish and Serve:
Sprinkle a little more seasoning dust over the top after grilling if desired. Serve hot!

Pro Tips:

Don’t overcrowd the skewers — leave a little space between pieces so they cook evenly.
If you want a bolder crust, lightly sprinkle a bit more dust on the veggies right before they hit the grill.

Southern Fried Chicken

Ingredients:

4 bone-in, skin-on chicken thighs (or drumsticks)
3–4 tablespoons Chef-Infused Soul Food Seasoning Dust
1 cup all-purpose flour
Vegetable oil (for frying)

Instructions:

Prep:
Pat chicken dry. In a shallow dish, mix flour with 2 tablespoons of seasoning dust.
Season & Coat:
Rub remaining seasoning dust directly onto the chicken. Dredge in the seasoned flour, pressing to coat.
Fry:
Heat oil (about 350°F) in a deep skillet. Fry chicken 7–9 minutes per side until golden, crispy, and cooked through (internal temp 165°F).
Rest & Serve:
Drain on a rack or paper towels. Sprinkle a pinch more dust while hot for extra flavor.

Blackened Catfish

Ingredients:

2 catfish fillets
2 tablespoons olive oil
3 tablespoons Chef-Infused Soul Food Seasoning Dust

Instructions:

Prep:
Pat fish dry. Rub with olive oil, then coat both sides with seasoning dust.
Cook:
Heat a skillet (cast iron works best) over medium-high until hot. Cook fish 3–4 minutes per side until blackened and flaky.
Serve:
Squeeze fresh lemon on top if you like.

Crispy Fish Fillets (Asian Style)

Ingredients:

2 white fish fillets (tilapia, cod, etc.)
3 tablespoons Chef-Infused Seafood Seasoning Dust
½ cup rice flour (or all-purpose flour)
2 tablespoons vegetable oil

Instructions:

Prep Fish:
Pat dry and season fish directly with seasoning dust.
Coat:
Lightly dredge in rice flour for a thin, crispy crust.
Pan-Fry:
Heat oil in a skillet over medium-high. Cook fish 3–4 minutes per side until golden and crisp.
Serve:
Great with steamed rice and a drizzle of soy or ponzu sauce.

Pan-Seared Salmon

Ingredients:

2 salmon fillets (skin-on or off)
2–3 tablespoons Chef-Infused Seafood Seasoning Dust
1 tablespoon olive oil
Lemon wedges (for serving)

Instructions:

Prep:
Pat salmon dry. Rub with olive oil and season generously on all sides with the seasoning dust.
Sear:
Heat a skillet over medium-high. Place salmon skin-side down (if using skin-on) and sear 4–5 minutes. Flip and cook another 2–3 minutes until cooked through.
Serve:
Plate with a squeeze of lemon and extra dust if desired.

Baked Whole Fish

Ingredients:

1 whole snapper or sea bass (cleaned and scaled)
3–4 tablespoons Chef-Infused Seafood Seasoning Dust
Lemon slices + herbs (optional for stuffing)

Instructions:

Prep:
Pat fish dry. Score both sides and rub seasoning dust inside and out.
Stuff & Bake:
Stuff cavity with lemon slices and herbs if using. Bake at 400°F for 20–25 minutes until flesh flakes easily.
Finish:
Sprinkle extra dust before serving.

Fish Tacos

Ingredients:

1 lb white fish (tilapia, mahi-mahi, or cod)
3 tablespoons Chef-Infused Seafood Seasoning Dust
Corn tortillas
Optional toppings: slaw, avocado, crema

Instructions:

Prep & Season:
Cut fish into strips. Toss with seasoning dust.
Quick Cook:
Pan-sear over medium heat 2–3 minutes per side until cooked through.
Assemble:
Fill tortillas and top with your favorite garnishes.

Pro Tips:

A quick hit of seasoning dust just after cooking intensifies the flavor.
These dishes pair well with simple sides like citrus rice or sautéed greens.

Classic Chili

Ingredients:

1 lb ground beef (or turkey/plant-based crumbles)
1 small onion, diced
2 cloves garlic, minced
2–3 tablespoons Chef-Infused Chili Mix Dust (adjust to taste)
1 can (14.5 oz) diced tomatoes
1 can (15 oz) kidney beans, drained
1 can (8 oz) tomato sauce
1 cup beef broth (or water)
Optional toppings: shredded cheese, sour cream, scallions, jalapeños

Instructions:

Sauté the Base:
In a large pot, cook the onion in a bit of oil over medium heat until softened. Add garlic and cook 1 minute.
Brown the Meat:
Add ground beef and cook until fully browned. Drain excess fat if needed.
Add the Dust:
Stir in Chef-Infused Chili Mix Dust, coating the meat and onions evenly.
Simmer:
Add diced tomatoes, tomato sauce, beans, and broth. Stir well and bring to a boil.
Slow Cook:
Reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until thickened and flavorful.
Finish and Serve:
Taste and adjust seasoning with a final pinch of dust if desired. Ladle into bowls and top as you like!

Pro Tips:

Add a dash of honey or brown sugar if you want a sweet heat balance.
For extra kick, top with hot sauce or use spicy chili dust.
Pairs great with cornbread or tortilla chips.

Tex-Mex Brisket Tacos

Ingredients:

2 lbs brisket (flat or point), cooked and shredded (smoked or oven-roasted)
2 tbsp Chef-Infused Texan Grillin’ Dust
1 tbsp lime juice
8 small corn tortillas
Toppings: pickled onions, cotija, cilantro, salsa verde

Instructions:

Reheat & Season: Toss shredded brisket with Grillin’ Dust and lime juice. Heat in skillet until sizzling.
Warm Tortillas: Toast or steam the tortillas.
Assemble: Add brisket and toppings to each tortilla.
Serve: With lime wedges and a cold drink.

Texas-Style Smoked Brisket

Ingredients:

1 whole packer brisket (10–14 lbs), trimmed
½ cup Chef-Infused Texan Grillin’ Dust
2 tbsp yellow mustard (binder)
Optional: hickory or oak wood chunks

Instructions:

Prep the Brisket: Trim excess fat, leaving about ¼ inch fat cap.
Apply Binder: Rub mustard over the brisket.
Season: Coat generously with Texan Grillin’ Dust, covering all sides.
Rest: Let sit at room temp for 30–60 minutes.
Smoke: Preheat smoker to 225°F. Smoke brisket fat-side down for ~6 hours or until internal temp hits 165°F.
Wrap: Wrap in butcher paper or foil and continue smoking until internal temp reaches 200–205°F.
Rest & Slice: Rest for at least 1 hour before slicing against the grain.

Cowboy Ribeye with Infused Butter Baste

Ingredients:

1 bone-in ribeye steak (1.5–2 inches thick)
1 tbsp Chef Infused Steak Seasoning Dust
2 tbsp butter
2 garlic cloves, smashed
2 sprigs fresh rosemary or thyme

Instructions:

Season steak generously with Chef Infused Steak Seasoning Dust on both sides. Let it rest at room temperature for 30 minutes.
Heat a cast iron skillet over medium-high until hot. Add steak and sear 3–4 minutes per side.
Reduce heat to medium. Add butter, garlic, and herbs. Tilt skillet and baste steak continuously for 2–3 minutes.
Remove from heat. Let rest 5–10 minutes before slicing.
Serve with roasted potatoes or grilled asparagus.

Steakhouse Beef Sliders with Dusty Aioli

Ingredients:

1 lb ground beef (80/20)
1 tbsp Chef Infused Steak Seasoning Dust
Slider buns
1/4 cup mayo
1 tsp Chef Infused Steak Seasoning Dust (for aioli)
Optional: arugula, caramelized onions, cheddar

Instructions:

Mix ground beef with 1 tbsp of seasoning dust. Form into 8 slider patties.
Grill or pan-sear for 3–4 minutes per side.
In a small bowl, mix mayo and 1 tsp seasoning dust to make aioli.
Toast buns, then assemble sliders: bun, aioli, patty, toppings.
Serve hot with chips or seasoned fries.

Classic Beef Chili

Perfect for game day or a cozy night in.

Ingredients:

1 lb ground beef
1 can (15 oz) kidney beans, drained
1 can (15 oz) black beans, drained
1 can (15 oz) diced tomatoes
1 small onion, chopped
2 tbsp Chef Infused Chili Mix Seasoning Dust
1 cup beef broth
1 tbsp olive oil

Instructions:

In a large pot, heat olive oil over medium heat. Sauté onions until translucent.
Add ground beef. Cook until browned. Drain excess fat.
Stir in seasoning dust and cook for 1 minute to bloom the spices.
Add tomatoes, beans, and broth. Stir well.
Simmer uncovered for 25–30 minutes, stirring occasionally.
Serve with shredded cheese, sour cream, or cornbread.

Smoky Chicken Chili

A smoky, hearty twist for poultry lovers.

Ingredients:

2 cups shredded cooked chicken (rotisserie works great)
1 can (15 oz) white beans, drained
1 can (10 oz) diced tomatoes with green chiles
1/2 onion, diced
1 tbsp Chef Infused Chili Mix Seasoning Dust
1 tsp smoked paprika (optional for extra smokiness)
1 cup chicken broth
1 tbsp olive oil

Instructions:

In a pot, heat olive oil and sauté onion until soft.
Add chicken, beans, tomatoes, broth, seasoning dust, and paprika.
Stir well and bring to a gentle boil.
Simmer 20–25 minutes until thickened.
Garnish with chopped cilantro and a squeeze of lime.