Latin seasoning called Sazon

I heard about this Latin seasoning called Sazon, made by the Goya company.


http://www.goya.com/english/products/product.html?prodSubCatID=8&prodCatID=4


I have not been able to find the condiment but my sister in -law had a packet which she gave to me when I went back to Providence, RI last week. There are many varieties of this condiment. My sister in law said a good recipe is to use the spice with chicken, rub it all over, add sun dried tomatoes, marinated artichokes and bake it. She raved about the Sazon and using it. Until I can make it I thought I would post some other recipes I found.


Colombian Style Empanada
Recipe #350747 | 25 min | 20 min prep | add private note
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Ice Cool Kitty

By: Ice Cool Kitty
Jan 20, 2009

My husband finally had a great idea for using leftover rotisserie chicken. I used the traditional seasonings with non-traditional methods, still great. These can be frozen before cooking since they are best served fresh. You need frozen empanada dough which is found with the Goya products (there are other brands) and is yellow in color. Or you can make your own using masa harina which would be more authentic.

Ingredients

* 1 cup chicken, cut into small dice (leftovers)
* 1/2 cup potato, cooked, cut up into small dice
* 1 small onion, chopped
* 1/2 cup peas and carrots, cooked
* 1/4 cup tomato, diced (fresh or canned)
* 2 green onions, finely chopped
* 1 garlic clove, minced
* 1 teaspoon cilantro, minced
* 1/4 teaspoon ground cumin
* 1/2 ounce sazon goya (1/2 packet)
* salt
* 1 tablespoon olive oil, divided
* canola oil or other oil (for frying)

Directions

1.
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Heat 1 teaspoon olive oil in a small skillet. Saute onion about 5 minutes. Combine leftover chicken, leftover potato, peas and carrots, sauteed onion in a bowl. Set aside.
2.
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Heat remaining oil in same skillet and saute tomato, garlic, green onion, cilantro, cumin, sazon, and salt until mushy. Add to chicken mixture and stir to combine.
3.
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Place 1 tablespoon in the middle of an empanada disk. Pinch to seal. I start by bringing up the middle then pinching one side closed then moving on to the other side (you can add more filling if there is room, but they must be securely closed).
4.
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Heat at least 1 inch of oil in a clean skillet, or use a deep fryer, over medium high heat. Cook empanadas until golden brown on each side, turning once.
5.
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Serve withing a couple of hours either hot or at room temperature.
6.
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As you eat you can drizzle filling with fresh lime juice, hot pepper sauce, or any piquant sauce.


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Mossy Bayou company has some tasty condiments that have different zing to them

I regularly review the Chili Pepper magazine. There are many hot, spicy and usual recipes. Also there their are listing of awards from the magazine concerning condiments, (hot) sauces and more that are judged to be award winning . I look for winners in their categories. The Mossy Bayou company has achieved some prestigious awards so I decided to try them.

The Bayou Blend is a seasoning that is very unusual. I like that the main ingredients are not primarily salt but include more pepper, garlic powder and then others. The Bayou blend is subtle with its garlic, pepper blend that doesn't overwhelm your taste buds with salt. It has a nice heat flavor but is not by any meals too spicy. If you want a blend that "really burns " this is a not a good one for you. I like it.

The Louisiana Swamp Scum Hot Sauce is a muddy looking hot sauce made of peppers, vinegar, salt, molasses, natural flavorings and uses caramel coloring. The swamp sauce has the right blend of tangy vinegar and hint of salt and molasses which gives it a distinctive bite. I really like the flavor with veggie burgers, beef burgers, vegetables, cheeses, stews and more.

The Cajun Chow Chow calls itself a relish and is a medley of green cayenne peppers, vinegar, onion, garlic, salt and spices. Once again salt is down on the listing of the percentage of ingredients. I once again liked that and the relish gives a fresh flavor. I really like the garlicky and pepper tone of the relish. All are really good on the sweet potato fries, the burger and even a vegetable bean oriented veggie burger. I like the Chow Chow and the Swamp sauce the best as they don't take taste too hot but have a nice heat to go along with the other spices and vegetables.
I can see them being used with chicken, beef, vegetables and more. They could also add a little zing to soups, stews and more. So while I can't get back to Bayou country in the near future, I can taste Cajun country by using these condiments. Order and try some.

Check them out at

http://www.mossybayou.com