Recipes

Here’s some of our favorite recipes we’ve made with Opa Salt!

Click on the image to pull up how to make that dish

Have a good idea you don’t see? Send it to support@opasalt.com and we might just feature it on this page!

Bacon Wrapped Egg Bites

Ingredients

• 6 slices Bacon

• 4 Eggs

• 1 Tbsp Milk

• ½ cup Cheese

• ¼ cup Bell pepper (optional)

• ¼ cup Onion (optional)

• 1 Tbsp Opa Salt

Directions:

1. Preheat oven to 400 degrees F.

2. Wrap slices of bacon in a cupcake tin, creating a cup shape. Bake for 10 minutes.

3. While bacon is cooking, whisk eggs, milk, and ½ Tbsp Opa Salt in a bowl, then add veggies and cheese, as desired.

4. Once bacon is removed from oven, pour egg mixture into bacon cups and top with some additional cheese and Opa Salt.

5. Drop oven temperature to 350F and bake for an additional 25-30 minutes, or until eggs are fully cooked.

6. Remove cups from tin & enjoy!

Tips:

• May want to drain some of the grease after removing the bacon cups from the oven (beginning of step 4).

• More fillings (veggies) = more time in the oven!

Spicy Cheesy Chicken Nuggets

Ingredients

• 1 large boneless, skinless, chicken breast

• Pepperjack cheese slices

• 1 cup all purpose flour, for coating chicken

• 1 cup panko bread crumbs, for coating chicken

• 1-2 large eggs

• cooking spray

• 1/2 - 3/4 tsp Opa Salt

Directions

1. Cut chicken breast into large cubes and then cut cubes partially horizontally, creating a long rectangular shape.

2. Place pieces of cheese slice onto the rectangular piece of chicken, fold over, and secure back into cube shape with toothpick.

3. Add egg(s) to bowl and whisk together. Place flour and breadcrumbs into separate bowls.

4. Add 1/4 tsp Opa Salt to flour and combine. Add 1/4 - 1/2 tsp (depending on desired spiciness) Opa Salt to breadcrumbs and combine.

5. Coat chicken cubes with flour, then egg, then breadcrumbs and place in air fryer. Repeat until all cubes have been fully coated.

6. Lightly coat nuggets with cooking oil spray and cook using air fry setting at 390 degrees for 10-12 minutes, turning halfway.

Skyler Surprise

Ingredients

• 1 lb boxed pasta

• 1 lb ground beef

• 12 oz corn, cooked

• 1 cup Mexican Blend cheese

• 2 Tbsp Opa Salt

Directions

1. In a large pot, cook pasta according to box instructions. Drain well and keep to the side.

2. In a medium pan, while the pasta is cooking, cook ground beef and 1Tbsp Opa Salt over medium heat until most meat is browned.

3. Place pot over medium heat and move beef with juices from pan to pot and finish browning

4. Turn off heat and add pasta, corn, cheese, and another Tbsp of Opa Salt

5. Mix thoroughly and enjoy!

Ranch Chicken and Rice Bake

Ingredients

• 1 1/2 cups white rice

• 8 slices of bacon, cooked and chopped

• 1/2 onion, finely chopped

• 1-2 bell peppers, finely chopped

• 2 chicken breasts, cut into 1” chunks

• 2 Tbsp Olive Oil

• 2 cups chicken broth

• 1/2 cup heavy cream

• 1 cup cheddar cheese, shredded

• 1/2 cup mozzarella cheese, shredded

• Parsley flakes, to garnish

• 2 Tbsp Opa Salt

Directions

1. Preheat oven to 350 degrees.

2. In a 9x13 casserole baking dish, combine rice, bacon, and onions.

3. Drizzle chicken chunks with oil and season all over with Ranch Dressing and Opa Salt. Place in baking dish with rice and stir until all ingredients are distributed evenly.

4. Pour chicken broth and heavy cream into dish and stir again. Top with cheddar and mozzarella.

5. Cover baking dish with foil and bake for 30 minutes. Remove foil and bake for 15-20 more minutes or until chicken and rice are both fully cooked.

6. Use parsley to garnish and add additional Opa Salt, to taste.

Mini Meatloaf

Ingredients

• 1 lb ground beef

• 1/2 cup breadcrumbs

• 1 Tbsp Worcestershire sauce

• 1 Tbsp Ketchup

• 1 large egg

• 1 Tbsp Opa Salt

Directions

1. Preheat oven to 350 degrees F.

2. In a large bowl, mix ground beef, breadcrumbs, Worcestershire sauce, ketchup, Opa Salt, and eggs until well combined.

3. Place meat mixture in a well-greased cupcake tin, creating individual portions.

4. Bake for 20-25 minutes, or until internal temperature of beef reads 160 degrees F. Let pan cool for 10 minutes, then remove from pan.

5. Enjoy!

To reheat, microwave for 2 minutes.

Spicy Air-Fried Fried Chicken

Ingredients

• 2 Chicken Thighs, with skin

• 2 Chicken Drumsticks, with skin

• 1 1/2 cups whole milk

• 1 1/2 Tbsp Lemon juice

• 3 cloves garlic, peeled and crushed

• 1/2 Tbsp Hot Sauce

• 1 cup flour

• 2 Tbsp Opa Salt

Directions

1. In a ziplock bag, combine milk, lemon juice, garlic cloves, 1 Tbsp Opa Salt and hot sauce. Add chicken and let sit in fridge for at least an hour, flipping halfway.

2. When ready to cook chicken, combine the flour and 1 Tbsp Opa Salt in a shallow bowl. Stir well with a fork. Drizzle 2 to 3 tablespoons of the milk mixture from the bag over the flour and mix well to create small lumps throughout.

3. Heat air-fryer to 360 degrees F and grease well with olive oil cooking spray.

4. Remove the chicken from the milk marinade, dredge in flour mixture, shake excess flour off, then place in air-fryer.

5. Check chicken halfway through, spraying additional oil on any parts that look floury. Flip drumsticks but not thighs.

6. Cook until chicken is cooked and skin is golden brown, about 27 minutes.

7. Remove from air-fryer and enjoy!

Crispy Jalapeño Popper Stuffed Chicken

Ingredients

• 4 chicken breasts

• 8 oz cream cheese

• 2 jalapeños, seeded and chopped

• 1 green onion, finely sliced

• 1/2 cup shredded cheddar cheese

• 4 slices of bacon, cooked & chopped

• 1 Tbsp water

• 1 large egg

• 1-2 cups panko breadcrumbs

• 1 tsp Opa Salt

Directions

1. Preheat oven to 425 degrees F.

2. In a bowl, combine cream cheese, green onion, cheddar cheese, bacon, and 1/2 tsp Opa Salt.

3. Cut chicken lengthwise, leaving a pocket to insert jalapeño filling. Insert filling into chicken breast, then secure it closed using toothpicks.

4. Create egg wash by combining egg and water. Put flour and breadcrumbs into separate plates/containers.

5. Coat chicken breasts with flour, then egg wash, then breadcrumbs.

6. Bake in oven for 30-40 minutes, flipping halfway.

7. Enjoy!

Dip-less French Dip Sandwich

Ingredients

• Olive Oil

• Onion, sliced

• Steak/prime rib, sliced

• Water

• Beer

• Thyme

• Opa Salt

• Hoagie Roll

• Swiss Cheese

Directions

1. In a medium saucepan, heat olive oil on medium-high heat.

2. Add onions, stirring frequently while browning. Add a splash of water to avoid dry onions.

3. Add beef and 1 tsp Opa Salt, cook until browning starts to stick to pan.

4. Lower heat to medium. Add 2 splashes of beer, a dash of thyme, and a generous dash of Opa Salt. Scrape the bottom of the pan and mix together.

5. Using a slotted spoon, place meat mixture on toasted hoagie roll, then top with cheese. Toast in oven for 30-60 seconds, or until cheese has melted.

6. While sandwich is toasting, sitr remaining mixture in pan to avoid anything sticking to the pan.

7. Once sandwich is removed from the toaster oven, pour mixture on top of cheese, close the roll, and enjoy!

Chicken and Rice Soup

Ingredients

• 3 cups cooked chicken, chopped

• 6 cups chicken broth

• 1/2 cup uncooked rice

• 1 cup mixed vegetables

• 2 celery ribs, thinly sliced

• 1/2 cup green onion, thinly sliced

• 1/4 cup chopped fresh parsley

• 6 Tbsp butter

• 6 Tbsp all-purpose flour

• 2 cups half and half

• 1/2 tsp Opa Salt

Directions

1. In a large pot or dutch oven, bring chicken broth to a boil.

2. Add rice, then reduce heat. Simmer uncovered for 10 minutes

3. Add vegetables, celery, and green onion and simmer for 10 more minutes.

4. Add parsley, simmer for 2 minutes then remove from heat.

5. In a medium sauce pan, melt butter over medium-high heat then whisk in flour until smooth. Cook for 1 minute, whisking constantly.

6. Gradually add half-and-half and then, while stirring constantly, cook over medium heat for 5 minutes. Mixture should thicken and be bubbly.

7. Add 1 cup of the soup mixture (from the large pot) and Opa Salt to the half-and-half mixture. Stir well.

8. Add half-and-half mixture and chopped chicken to the large pot and stir well. Bring to a boil and cook 2 minutes, stirring constantly

Loaded Grilled Cheese

Ingredients

• 2 slices of bread

• Mayo or butter, to spread onto bread

• ½ cup chicken or steak, chopped

• 1-2 Tbsp Bell Peppers, thinly sliced

• 1-2 Tbsp Onion, thinly sliced

• 2 slices Pepper Jack Cheese

• 1 tsp Opa Salt

Directions

1. Heat olive oil in pan over medium heat, add peppers and onions and cook until soft. Remove from pan.

2. Place buttered piece of bread on pan (butter side down).

3. Quickly place slice of cheese, meat & veggies, Opa Salt, and second slice of cheese onto the bread. Top with second piece of buttered bread, butter side on top.

4. Once first side is crispy, flip sandwich over and continue to cook until cheese has melted.

5. Enjoy!

Family Size Cheesesteak Sub

Ingredients

• 1/2 Loaf of French Bread

• 2 Bell Peppers, sliced

• 1/2 Large onion, sliced

• 12oz Sliced sirloin or 4 frozen cheesesteak meat slices

• 1-2 cups Cheddar Cheese, shredded

• 1-2 Tbsp Cream Cheese

• 1 1/2 Tbsp Opa Salt

Directions

1. In a large, greased pan, cook peppers and onions until soft.

2. Move veggies to outer rim of the pan and add meat to center. Season meat with 1 Tbsp Opa Salt.

3. Once meat is cooked, stir together with veggies.

4. Add shredded cheese, cream cheese and additional Opa Salt (to taste), stirring constantly.

5. Toast bread in oven (broil on low until golden brown).

6. Spread mixture onto toasted bread and cut into individual sections.

7. Enjoy!

Sausage Gravy

Ingredients

• 1 lb regular Ground Sausage

• 1/2 large or 1 small onion, chopped

• 1/4 cup flour

• 2 Tbsp bacon fat

• 1/2 cup heavy cream

• 1/4-1/2 cup milk

• 1/4 jar of Opa Salt

• 8 biscuits

Directions

1. In a large saucepan, cook sausage and onion on medium heat. Remove from pan and drain.

2. Heat bacon fat, then add flour to make roux. Stirring constantly until mixture becomes a thick brown consistency.

3. Stir in cream. Whisk in small portions of milk until desired consistency is reached.

4. Add sausage and onion back to pan and stir. Serve immediately over biscuits.

Panko Crusted Scallops

Ingredients

• 6-8 large scallops

• ½ tsp opa Salt

• ¼ cup panko bread crumbs

• 2 Tbsp Parmesean cheese, grated

• 1 tbsp parsley

• 2 Tbsp butter, melted

• 2 Tbsp olive oil

Directions

1. Preheat oven to 400 degrees F.

2. Dry scallops with a paper towel then place on a baking sheet.

3. Combine breadcrumbs, parmesean cheese, parlsey, butter, olive oil, and Opa Salt in a bowl.

4. Spread breadcrumb mixture onto scallops then bake for 15-18 minutes, or until breading has become golden brown.

5. Serve immediately.

Chex Mix

Ingredients

• 2 Sticks of Butter

• 2 Tbsp Worcestershire

• 2 Tbsp Opa Salt

• 1 box Whole Wheat Chex cereal

• 1 box Rice Chex cereal

• 1 box Corn Chex cereal

• 1 cup pretzels

• 1 cup bagel chips

• 1 Cup peanuts

Directions

1. Preheat oven to 250 degrees (F).

2. Combine chex cereal, pretzels, bagel chips, and peanuts in a large foil steam tray.

3. Place butter in two large foil steam trays and melt in oven while preheating.

4. Add worcestershire to butter pans and allow to continue heating.

5. Remove trays from oven and add Opa Salt.

6. Add chex mixture to the trays of the butter mixture and mix until well coated in butter mixture.

7. Bake in oven for one hour, stirring every 15 minutes.

Chicken Pot Pie

Ingredients

• 2 Refrigerated Pie Crusts

• 1/3 cup butter

• 1/3 cup onion, chopped

• 1/3 cup all-purpose flour

• 1/2 tsp Opa Salt

• 1 3/4 cup chicken broth

• 1/2 cup milk

• 2 1/2 cup shredded cooked chicken/turkey

• 2 cup frozen mixed vegetables

Directions

1. Preheat oven to 425 degrees F.

2. In a large pot, melt butter over medium-heat.

3. Add onion and cook for 2 minutes, stirring frequently.

4. Add flour and Opa Salt, stirring until combined with butter and onion.

5. Gradually stir in broth and milk, stirring frequently and cooking until bubbly and thick.

6. Stir in chicken/turkey and vegetables.

7. Bake for 30 minutes. Cover edges with foil, then bake for an additional 15-20 minutes.

Mashed Potatoes

Ingredients

• 3 Medium Russet potatoes

• 3 Tbsp Butter

• 1/4 cup Cheddar Cheese, shredded

• 2 Tbsp Sour Cream

• 1/4 cup milk

• 1 tsp Opa Salt (or more, to taste)

• 1 Tbsp Bacon, chopped (optional)

Directions

1. Peel and dice potatoes, then place in a pot of water.

2. Boil potatoes on high/medium-high heat until a fork goes into them easily.

3. Strain potatoes then put back into pot.

4. Add butter then mash potatoes with a fork or masher.

5. Mix in cheese, sour cream, and Opa Salt. Then add milk in small increments, until desired texture is reached.

6. Serve immediately or put into an oven-safe dish and bake for 20-30 minutes before serving. Top with additional cheese, bacon, and Opa Salt.

Broccoli Cheddar Chicken

Ingredients:

·      2 boneless skinless chicken breasts

·      1 cup broccoli florets, defrosted (if frozen) and chopped

·      ¾ cup sharp cheddar cheese

·      2 Tbsp Mayonnaise

·      2 Tbsp olive oil

·      1 ½ tsp Opa Salt

Directions:

1.     Preheat oven to 350 degrees.

2.     Cut the chicken breast, ¾ of the way through, to make a pocket for the filling. Season both the inside and outside with Opa Salt.

3.     In a bowl, combine the broccoli, cheddar cheese, mayonnaise, and 1 tsp of Opa Salt. Stuff mixture into the chicken and close, using a toothpick if necessary.

4.     Heat olive oil in an oven-safe skillet over medium heat. Sear chicken breasts for 2-3 minutes per side, until lightly browned.

5.     Place skillet in oven to finish cooking, about 12-15 minutes. Increase cooking time if using thick chicken breasts, ensuring internal temperature of chicken is 165 degrees.

6.     Remove from oven and allow to rest for 2-3 minutes before serving.

Ground Turkey Shepherd’s Pie

Ingredients:

• 3 medium russet potatoes

• 2 Tbsp butter

• 2 Tbsp sour cream

• 1/4 milk

• 1 Tbsp olive oil

• 1/2 medium onion, chopped

• 1 lb ground turkey

• 3 cups frozen mixed vegetables (corn, carrots, peas)

• 1 chicken bouillon cube, crushed

• 2-3 Tbsp Worcestershire sauce

• 2 Tbsp Opa Salt

Directions:

1. Peel and dice the potatoes. Put into a large pot with water and bring to a boil, lower heat to medium-high and continue to cook until fork goes in smoothly, about 15-20 minutes.

2. Remove potatoes from heat and strain.

3. Place potatoes back in pot, add butter, sour cream, milk, and 1 Tbsp Opa Salt. Mash and stir until smooth consistency.

4. Heat olive oil in large skillet on medium-high heat. Add onion and cook until slightly transparent.

5. Add ground turkey and 1 Tbsp Opa Salt, cook until brown. Add vegetables, bouillon cube powder, and worcestershire sauce. Cook until vegetables are warm and bouillon has dissolved.

6. Spread meat and vegetable mixture in an oven-safe dish, then top with potato mixture. Sprinkle additional Opa Salt on top, to taste.

7. Bake uncovered for 25-30 minutes, when potatoes have browned.

8. Remove from oven and enojy!

Garlic Shrimp and Kale Pasta

Ingredients

• 2 Tbsp Olive Oil

• 3 cloves garlic, minced

• 1 Tbsp onion, minced

• ½ tsp red pepper flakes, optional

• 1 lb shrimp, cleaned and deveined

• 2 Tbsp Opa Salt

• 2 Tbsp butter

• 2 cups chopped kale

• ½ box linguine noodles, cooked

Directions

1. In a large pot, prepare pasta according to box instructions. Remove cooked pasta from pot and set aside.

2. Add olive oil to pot over medium heat. Add garlic, onion, and red pepper flakes (optional). Cook until onion is clear and garlic has softened, stirring frequently to avoid burning.

3. Lightly coat shrimp with 1 Tbsp Opa Salt, then add to pot, cook until pink and firm.

4. Add butter, remaining 1 Tbsp Opa Salt, and kale, cook until kale has wilted.

5. Add pasta to pot and fold into the shrimp and kale mixture.

Creamy Salmon Pasta

Ingredients:

• 2 Salmon fillets

• 2 Tbsp Butter, for cooking salmon

• Opa Salt

• 12 oz pasta

• 5 oz baby spinach (optional)

• Parmesan cheese (optional)

• Lemon wedges, for garnish

Cream Sauce:

• 2 Tbsp butter

• 1.5 tsp minced garlic

• 1 ¼ cups heavy cream

• ½ cup chardonnay (dry white wine)

• 1 tsp Opa Salt

• 1 tsp lemon zest 

Directions:

1.     Preheat oven to 400 degrees. Place salmon skin side down on a baking sheet. Top with butter, Opa Salt, and fresh lemon juice. Bake 12 minutes or until salmon is opaque throughout.

2.     Cook pasta in large pot of boiling water, according to box instructions.

3.     Heat butter in large skillet over medium heat. Add garlic and stir constantly for 1 minute. Add cream, wine, lemon zest, and 1tsp of Opa Salt. Increase heat to medium-high until mixture begins boiling, then reduce heat to medium. Stirring frequently, cook for 5 minutes or until mixture has thickened to desired sauce consistency. Reduce to low heat.

4.     Drain pasta and add to sauce, stir in spinach (optional), and cook on low heat until spinach is wilted.

5.     Flake salmon into pieces and add to pasta mixture.

6. Top with parmesan cheese and serve with lemon wedge garnish.

William’s Chicken Wings

• 5-6 lbs of chicken wings

• 2 cups red cider vinegar

• 2 cups vegetable oil

• 3 tbsp OPA SALT

• 1/3 cup of worcestershire sauce

• 1/3 cup lemon juice

1. Split the wings into drums and thighs

2. Mix the vinegar, oil, OPA SALT, worcestershire sauce, and lemon juice

3. Marinade wings for at least one hour. Double bag to prevent leakage

4. Remove wings from marinade, and save the marinade for later

5. Grill wings until done

6. Boil leftover marinade for ten minutes

7. Place wings and marinade in cooking tray and cover with aluminum foil

8. Put container of wings and marinade in oven at 400 degrees or back on grill for 10 to 15 minutes

9. Remove from heat and let cool

Irish Nachos

Ingredients

• Russet potatoes

• Olive Oil

• Opa Salt

• Cheddar cheese

• Brisket (optional**)

Directions

1. Preheat oven to 425 degrees.

2. Slice potatoes into rounds and toss in olive oil, just enough to coat the potatoes, and Opa Salt.

3. Place rounds on baking sheet and cook for 8 minutes per side, or until fully cooked through.

4. Arrange in cast iron skillet or other broiler-safe pan. Sprinkle cheese and arrange meat on top of rounds.

5. Broil on high for 30 seconds or until cheese is melted. *Be sure to keep an eye on them to make sure you don’t burn the cheese!

6. Add extra toppings such as green onion, ranch, sour cream, salsa, bbq sauce, etc.

   **This is a great recipe to get creative! Try combos like buffalo chicken, bbq brisket, or classic nacho toppings!

Cajun Shrimp Crostini

12 Servings

Ingredients:

• 12 medium shrimp, peeled, deveined

• 1 Tbsp olive oil

• 3 Tbsp garlic, minced

• 1/3 cup mayonnaise

• ¼ cup sour cream

• ¼ cup mozzarella cheese, shredded

• 2 Tbsp parmesan cheese

• ½ tsp onion powder

• ¼ tsp dried thyme

• ¼ tsp dried oregano

• 2 Tbsp Opa Salt

• ½ French baguette, cut into 1/3-inch slices

• Fresh parsley, to garnish

 Directions:

1. Preheat oven to 400 degrees.

2. Add olive oil and garlic to baking sheet. Lightly coat shrimp with Opa Salt then place in a single layer. Bake until pink and firm, about 5-8 minutes. Once slightly cooled, cut shrimp into bite sized pieces.

3. In a large bowl, combine shrimp pieces, mayo, sour cream, mozzarella, Parmesan, onion powder, thyme, oregano, and 1 Tbsp Opa Salt.

4. Place baguette slices in a single layer onto the baking sheet. Top with shrimp mixture, topping with remaining Opa Salt. Bake in oven for 6-8 minutes, or until cheese has melted.

5. Garnish with chopped parsley and serve immediately.

Burger Bombs

(Makes 8)

Ingredients:

• ·      4 slices of bacon

  ·      ½ medium onion, chopped

  ·      ½ lb ground beef

  ·      1-2 Tbsp Worcestershire sauce

  ·      2-3 Tbsp Opa Salt

  ·      1 package of crescent rolls

  ·      8 Tbsp shredded cheese

  ·      Sesame seeds, optional

  ·      Ketchup and mustard, for dipping, optional

Directions:

• 1.    Preheat oven to 375 degrees F.

  2.    In a large pan, cook the bacon. Once cooked, remove from pan and chop into bits.

  3.    Using the remaining bacon fat as grease, add onion to the pan and cook until soft, about 5 minutes.

  4.    Add ground beef, Worcestershire sauce, and Opa Salt to the pan. Cook until meat is brown. Mix bacon bits into the mixture.

  5.    On a greased baking sheet, separate crescent rolls. Place a thin layer of meat filling on the roll, top with 1 Tbsp of cheese, then cover with more meat. Once all filling is on the roll, gently fold the sides of the crescent roll over to cover the filling portion. Top with sesame seeds.

  6.    Repeat process for remaining 7 rolls.

  7.    Bake in the oven for 10-12 minutes, or until roll appears slightly golden brown.

  8.    Serve with dipping sauces such as ketchup, mustard, or your favorite burger sauce. They’re also great on their own!

Fried Chicken Nuggets

Ingredients

• Vegetable oil, for frying

• 1 cup milk

• 1 Tbsp Lemon Juice

• 1 cup all-purpose flour

• 1 ½ teaspoon Opa Salt

• 2 chicken breasts

Directions

1. Chop chicken breast into large cubes.

2. In a bowl, mix together milk and lemon juice. Add chicken cubes to mixture. Place bowl in fridge and allow to sit for 1 hour.

3. Heat oil in a pot over medium-high heat to 375-degrees F.

4. Working in batches, chicken cubes to flour mixture and gently toss to coat. Gently add chicken, one cube at a time, to the oil. Fry for about 3-5 minutes or until golden. Remove and let drain on a plate lined with paper towels.

5. Check oil temperature between batches, ensuring it remains close to 375 degrees.

6. Serve with your favorite dipping sauce. For a spicy version, top cooked nuggets with additional Opa Salt.

Stuffed Peppers

Makes 4 peppers

Ingredients:

-       1 Tbsp olive oil

-       4 large bell peppers

-       1 lb ground turkey

-       2 Tbsp onion, chopped

-       1 cup rice, cooked

-       1 Tbsp Opa Salt

-       1 cup tomato sauce

-       1 cup pepperjack cheese, shredded

Directions:

1. Preheat oven to 375 degrees.

2. Cut tops off peppers, then remove seeds and membranes. Rinse peppers and place on a baking sheet.

3. Heat olive oil in a saucepan over medium heat, add ground turkey. Cook for 8-10 minutes, stirring occasionally, until meat is brown.

4. Add rice, Opa Salt, ½ cup of cheese, and tomato sauce. Stir together and cook until hot.

5. Spoon mixture into peppers and top with remaining cheese.

6. Bake until peppers are tender and mixture is warmed through, about 28-30 minutes.

Mac & Cheese

Ingredients:

• 16 oz macaroni, cooked

• 6 Tbsp butter

• 1/3 cup flour

• 1 ½ cups whole milk

• 2 ½ cups half and half

• 3 cups cheddar cheese, shredded

• 2 cup Colby jack cheese, shredded

• 1 cup Pepper Jack cheese, shredded

• 1 Tbsp Opa Salt

• Breadcrumbs, optional

Directions:

1. Preheat oven to 350 degrees and grease a 9x13” baking dish.

2. Cook pasta in a large pot of boiling salted water for one minute less than package instructions. Drain and drizzle with olive oil or some butter to prevent sticking.

3. While pasta is cooking, grate, measure, and mix cheeses together.

4. Melt butter in a deep saucepan over medium heat, then whisk in flour. Continue whisking for about 1 minute until bubbly and golden.

5. Gradually add milk and half-and-half, whisking constantly, until combined and smooth.

6. Continue to whisk very often, until thickened to a very thick consistency.

7. Remove from heat, stir in Opa Salt and 1 ½ cups of the cheeses. Continue to stir until melted and combined. Stir in another 1 ½ cups of cheese, continue to stir until completely melted and smooth.

8. Pour sauce onto cooled pasta and mix until noodles are fully coated with cheese sauce.

9. Pour half of the noodles into the baking dish, then top with 1 ½ cups of cheese. Add remaining noodles to the dish and top with the remaining cheese, additional Opa Salt, and breadcrumbs (optional).

10. Bake for 25 minutes, until bubbly and golden brown. Serve immediately.

Spicy Chicken Salad

Ingredients:

• 1 cup shredded chicken

• 1 Tbsp. green onion, chopped

• 2 Tbsp. jalapeno pepper, diced

• 2 Tbsp. Mayo

• 1 tsp. Sriracha sauce

• 1/4 cup shredded cheddar cheese

• 1/2 tsp. Opa Salt

Directions:

• Add all ingredients into a bowl and mix until combined.

• Serve on a roll, with crackers, or eat it straight from the bowl!

Rhett’s Sweet n’ Savory Wings

• 6-12 cooked Chicken Wings (smoked wings used in pic)

• 2 Tbs of Opa Salt

• 2 Tbs of butter

• 1 Tbs Water

• 1 cup of brown sugar

1. Melt butter in a sauté pan.

2. Adjust to medium-low heat then mix brown sugar in with the butter until caramelized, then add water. Use a rubber spatula or a fork to combine the water and sugar because the sugar will get kinda clumpy at first. 

3. Add one tablespoon of Opa Salt and adjust to medium heat. Let simmer until desired sauce thickness is achieved. Use a rubber spatula to stir occasionally. If to thin can add a little bit of cornstarch to thicken (with wings it doesn’t have to be crazy thick) 

4. Put cooked wings in a mixing bowl, and sauce and toss the wings until fully covered. Add another tablespoon or of Opa Salt, and again toss wings until wings are evenly coated. Taste some of the sauce in the bowl to see if you need to add more Opa Salt or brown sugar depending on the flavor. 

Roasted Parmesan Veggies

Ingredients:

• 2 cups Broccoli and Cauliflower florets

• 2 Tbsp Olive Oil

• 1/4 cup Parmesan

• 1 tsp Opa Salt

Directions:

1. Preheat oven to 425 degrees.

2. Blanch the veggies - bring pot of water to a boil then add veggies for one minute.

3. Place veggies into bowl and add olive oil, parmesan cheese, and Opa Salt. Stir together.

4. Spread veggies evenly on a baking sheet and bake for 20 minutes.

Creamy Cajun Surf and Turf

Serves 4

Ingredients:

For steak:

• 2 Tablespoons oil

• 4 ribeye steaks

• Opa Salt, to taste

For shrimp sauce:

• 2 Tablespoons butter

• 8 ounces shrimp, peeled and deveined

• 4 cloves garlic, minced

• 1/4 cup chicken broth or dry white wine

• 1 cup heavy cream

• 2 teaspoons dijon mustard

• 1 1/2 Tablespoons Opa Salt, or to taste

• 1/4 cup parmesan cheese, grated

• 1 Tablespoon lemon juice

• 1 Tablespoon parsley, chopped

Directions:

1. Heat the oil in a large skillet over medium-high heat, add steaks and cook to desired level of doneness then set aside.

2. Reduce heat to medium, add butter and let it melt. Add shrimp and cook until pink, about 1-2 minutes per side, then set aside.

3. Add garlic to pan and cook until fragrant, about a minute.

4. Add broth and use wooden spoon to scrape bottom of pan to free up any brown bits as broth sizzles.

5. Add cream, mix in dijon mustard and cajun seasoning. Bring to a boil and let simmer for 1 minute.

6. Mix in cheese, allowing it to melt into the sauce.

7. Add lemon juice, parsley, and shrimp.

8. Serve over steaks with parsley as garnish.

Popcorn

Ingredients

• popcorn kernels

• vegetable oil

• opa salt

Directions

1. Place vegetable oil into Whirly Pop or 2qt pot and begin heating at medium-high

2. Drop three kernels into vessel and cover pot, listening for the kernels to pop

3. When all three kernels have popped, place remaining kernels into the vessel

4. Stir evenly for 2 minutes or until all kernels have popped-whichever comes first

5. Carefully move popcorn into a serving bowl

6. Season with Opa Salt and shake bowl for full coverage

7. Enjoy!

(Image by Mallory B.)

Jalapeño Poppers

Ingredients

• 12 whole jalapeño peppers

• 8oz. cream cheese

• 1 green onion, finely sliced

• 1/3 c. shredded cheddar cheese

• 12 slices of bacon

• 1/2 tsp. Opa Salt

Directions

1. Preheat oven to 425 degrees.

2. Cut the stem off each pepper then slice in half lengthwise. Remove seeds and membranes.

3. In a small bowl, combine cream cheese, cheddar cheese, green onion, and Opa Salt. Put into the pepper halves.

4. Slice bacon in half lengthwise then wrap around each jalapeño. Secure with toothpick.

5. Place peppers on baking pan and cook for about 10 minutes per side, ensuring bacon is cooked and cheese is melted.

   Tip: Cook peppers face down for first 10 minutes then flip right side up to avoid filling falling out of them!

Skyler's Burgers

• 2 pounds 80/20 ground beef

• 1/3 cup Worcestershire sauce

• 2 tablespoons of OPA SALT

1. Preheat grill or broiler to high

2. thoroughly mix ground beef, Worcestershire sauce, and OPA SALT

3. Take a baseball size ball of ground beef and compact into a ball before flattening into a patty shape. Be sure to place a divot in the middle of patty to prevent the burger from ending up like a meatball

4. Cook burgers to desired doneness (5 minutes is ideal, but no more than 8)

5. Remove from heat and put your favorite cheese on top

[Image by Nicole V.]

Shrimp Tacos

Ingredients:

• Cooked deveined shrimp

• Shredded Mexican style 4 blend cheese 

• Butter 

• Flour tortillas 

• Opa salt

• Olive oil

• Your favorite taco toppings!

Directions:

1. On medium heat, take a non-stick skillet and melt 2 tablespoons of butter 

2. If not already done, peel your deveined shrimp 

3. Toss the peeled shrimp in olive oil and Opa Salt, enough to cover all the shrimp with the Opa Salt

4. While still on medium heat with butter, place the shrimp in the non-stick skillet for about 7 minutes, flipping the shrimp regularly so the shrimp are evenly cooked on both sides 

5. Place the cooked shrimp on flower tortillas, then add your shredded cheese and favorite toppings to your liking and enjoy!

Sauteed Mushrooms

Ingredients

• 1 package of Fresh Mushrooms – sliced

• 1 stick real salted butter

• 1 onion diced

• 2 Tablespoons diced Garlic

• ¼ cup Worcestershire Sauce

• 2 Tablespoons OPA Salt

• 1 cup Red Wine (we use a good Merlot)

Directions

1. In a large skillet, melt the butter on medium heat

2. Add the Onion and sauté until clear

3. Add the Garlic and mix until browned

4. Add Worcestershire Sauce and stir until Onion and Garlic are coated

5. Add Mushrooms and OPA Salt, mix in and simmer on low heat for 5 minutes

6. Add Wine and stir, simmer on low heat

7. Let mushroom mixture simmer for 15 to 30 minutes

8. After moisture cooks off remove from skillet and serve

Pairs well with Steaks, Prime Rib, Pork Loin, and on top of your favorite Burger!

(Recipe and Image by Scott K.]

.

Shrimp Bisque

Ingredients

• 2 ½ cups butter

• 2 cups flour

• 3 cups chopped onions

• ¼ cup chopped garlic

• ½ cup chopped parsley

• 3 large cans of evaporated milk

• 5 TBSP OPA Salt

• ½ Tsp nutmeg

• 2 quarts milk

• 5 lbs shrimp- peeled and deveined

• 1 ½ lbs fresh mushrooms sliced

• 1 stick butter

Directions

Sauté butter and flour over medium heat.  Cook for 10 to 15 minutes, stirring constantly. Do not brown.

Add onions and garlic and cook until clear.  Add canned milk and spices. Add one quart of the milk. Stir and reduce heat to simmer.  It is very important to not allow the soup to cool too fast as the milk will separate. Stir often, as the soup will stick.

In another Dutch Oven, melt butter and sauté shrimp and mushrooms.  Sauté for 20 minutes or until shrimp are pink.

Add shrimp and mushrooms to the soup base and mix well.  After mixing, add milk as needed to achieve the right thickness.  Simmer for 45 minutes, stirring often.

[Recipe by Gail L.]