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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:

  1. Prep the Chicken:
    Pat the chicken dry with paper towels. This helps the seasoning stick better.

  2. 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.

  3. 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.)

  4. 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.

  5. 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:

  1. Prep the Steak:
    Pat steaks dry with paper towels to remove excess moisture.

  2. 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.

  3. Rest (Optional for Deeper Flavor):
    Let the seasoned steaks rest at room temperature for about 20–30 minutes.

  4. 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.

  5. 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:

  1. Prep the Shrimp:
    Pat shrimp dry. Toss in olive oil and Mexican Spicy Sweet Coffee Seasoning until evenly coated.

  2. Quick Cook:

    • Grill: Skewer shrimp and grill 1–2 minutes per side.

    • Pan-Sear: Medium-high heat, cook shrimp 1–2 minutes per side.

  3. 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:

  1. 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).

  2. Season Immediately:
    While the corn is still hot, brush lightly with mayonnaise and sour cream (optional) for a creamy base.

  3. Dust Generously:
    Sprinkle Chef-Infused Mexican Spicy Sweet Coffee Seasoning all over the corn. Roll and pat to coat evenly.

  4. 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:

  1. Preheat Oven:
    Preheat your oven to 425°F (220°C).

  2. Prep the Veggies:
    In a large bowl, toss the zucchini, bell pepper, squash, onion, and broccoli with olive oil until lightly coated.

  3. Season Generously:
    Sprinkle the Chef-Infused Vegetable Dust over the vegetables. Toss again to coat evenly.

  4. 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.

  5. 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:

  1. 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.

  2. Season:
    In a large bowl, toss veggies with olive oil. Sprinkle generously with Chef-Infused Vegetable Dust and toss again to coat everything well.

  3. Assemble Skewers:
    Thread the seasoned veggies onto skewers, mixing up the colors and types for a fun look.

  4. 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.

  5. 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:

  1. Prep:
    Pat chicken dry. In a shallow dish, mix flour with 2 tablespoons of seasoning dust.

  2. Season & Coat:
    Rub remaining seasoning dust directly onto the chicken. Dredge in the seasoned flour, pressing to coat.

  3. 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).

  4. 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:

  1. Prep:
    Pat fish dry. Rub with olive oil, then coat both sides with seasoning dust.

  2. Cook:
    Heat a skillet (cast iron works best) over medium-high until hot. Cook fish 3–4 minutes per side until blackened and flaky.

  3. 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:

  1. Prep Fish:
    Pat dry and season fish directly with seasoning dust.

  2. Coat:
    Lightly dredge in rice flour for a thin, crispy crust.

  3. Pan-Fry:
    Heat oil in a skillet over medium-high. Cook fish 3–4 minutes per side until golden and crisp.

  4. 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:

  1. Prep:
    Pat salmon dry. Rub with olive oil and season generously on all sides with the seasoning dust.

  2. 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.

  3. 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:

  1. Prep:
    Pat fish dry. Score both sides and rub seasoning dust inside and out.

  2. Stuff & Bake:
    Stuff cavity with lemon slices and herbs if using. Bake at 400°F for 20–25 minutes until flesh flakes easily.

  3. 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:

  1. Prep & Season:
    Cut fish into strips. Toss with seasoning dust.

  2. Quick Cook:
    Pan-sear over medium heat 2–3 minutes per side until cooked through.

  3. 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:

  1. 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.

  2. Brown the Meat:
    Add ground beef and cook until fully browned. Drain excess fat if needed.

  3. Add the Dust:
    Stir in Chef-Infused Chili Mix Dust, coating the meat and onions evenly.

  4. Simmer:
    Add diced tomatoes, tomato sauce, beans, and broth. Stir well and bring to a boil.

  5. Slow Cook:
    Reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until thickened and flavorful.

  6. 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.

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