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Southwestern Flair Low-Sodium Seasoning

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Use this spice product to mix up your Grilled items on the BBQ.

Great ON: Steaks, Chicken, Fish, Shrimp, Ribs, Roasts, Tacos, Avocados, Cheeses, Sandwiches, Meatloaf, All Southwest Cuisine, Corn on the cob, Most all Vegetables on the grill, Eggs, Salads, Baked Potatoes… & the list goes on.

You can Jazz up your favorites Chili recipes with this mix too.

Enhance most of your Mexican food from: Guacamole to Enchiladas.

Try this spice on most anything and, it might become a tradition in your house.

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Burgers with a twist of the Southwest

This recipe will make 4 ¼ pound patties or 3 ¨÷ pound patties or 2 ½ pound monster burgers.

1 pound ground beef

1 1/3 tablespoons Southwest Seasoning

Chef Notes. I like to use Lawry’s Garlic Salt instead of plain salt. It gives burgers a lot of extra flavor. These Recipes are for the use of Chef Gregory’s Southwestern Flair Seasoning and since this is a LOW SODIUM seasoning. a little garlic salt from time to time may be just the thing to bring out extra flavor.

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Makes 3 servings

1 ripe but firm avocados, peeled and pitted

3/8 cup tomato, diced

1 Tablespoon white onions, minced

2 Tablespoon of cilantro leaves only, minced

1 ½ heaping teaspoon of Southern Flair Seasoning

2 teaspoons lime juice

Chef Notes: you can always add more seasoning for your desired taste and a little garlic salt may also bring out the flavor too. ALWAYS SESASON TO TASTE.

Chef Gregory’s technique for seasoning meat. Sprinkle seasoning on the meat and then place a piece of plastic on top and press it in or at this point you can choose to rub it in. since this is a low sodium product it will clump-up on your hands if you try to rub it in. So just pat it in.

Pico De Gallo

Makes 5 servings

5/8 Cup white onions medium small dice

1 2/3 Tablespoons cilantro

2 Table spoons green onion tops only

1/4 cup Southwestern Flair Seasoning (your choice on degree of spiciness use mild or spicy)

2 1/4 cups tomatoes small dice

Lawry’s Garlic Salt to taste (1/2 teaspoon)



Whole Roasted Chicken

Play Video

Serves 2-3

1 whole 3 ½-pound chicken, washed and dried

2-3 Tablespoon Southwestern Flair Seasoning Season to cover chicken on the outside

click on next video for final looksee

Cut-Up Fryer Chicken

Serves 2-3

1 cut-up fryer chicken

2-3 tablespoons Southwestern Flair Seasoning

Play Video

Southwestern Flair Garlic Bread


Serves 10-13

2 sticks butter room temperature

2 tablespoon Southwestern Flair Seasoning

½ bundle of flat-leaf parsley leaves

1 clove garlic

2 ounces Jack Cheese, shredded*

3 ounces Asiago Cheese, shredded*

Cook’s Notes: Spread be made ahead of time and stored in the refrigerator for 4 days?

*When purchasing the cheese take note of the weight so you can have an approximant idea of how much to shred when you get home. This dose not have to be exact, like they say:

“Close enough for government work.”

Southwestern Flair Butter

Southwestern Flair butter can be made ahead of time and refrigerated until ready to use. This butter adds extra flavoring to grilled fish, broiled chicken, steaks, baked potatoes, vegetables and bread or any dish that calls for butter.

1 pound unsalted butter (4 sticks), softened

½ cup of Southwestern Flair Seasoning

½ cup flat-leaf parsley leaves, minced

Chef’s Notes: To freeze – Form the butter into a cylinder shape and roll up in plastic wrap or parchment paper. Twist the ends of the paper and store in the freezer until ready to use. You can slice rounds as needed.

Egg Salad


Serves 1

2 eggs, hard-boiled, cooled and shelled

1 Tablespoon mayonnaise

1 teaspoon Southwestern Flair

1/4 stalk celery, finely chopped


Serves 4 – 6

1 pound ground top round (85-15% meat -fat)

1/4 cup Southwestern Flair Seasoning

2 slices soft white bread, chopped

1/2 cup tomato paste

1cup red onion, chopped or large dice

1/2 cup flat-leaf parsley leaves, chopped

1/2 cup cilantro leaves, fine chop

2 eggs

1/4 cup seasoned breadcrumbs

Chef’s Notes: To freeze – Form the butter into a cylinder shape and roll up in plastic wrap or parchment paper. Twist the ends of the paper and store in the freezer until ready to use. You can slice rounds as needed.


Boneless Pork Chops Or Thinly Sliced Pork Cutlets

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Steamed Shrimp (1 pound)

2 tablespoons seasoning

1/2 cup vinegar

1/2 cup water

1 pound shrimp in shells

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Creamed Horseradish with A twist of the Southwest

1 cup heavy cream

1 Tablespoon Southwestern Flair, Mild with a little kick.

1 Tablespoon horseradish from a jar (I prefer prepared)

Tips For Gourmet Me Now!!

Southwestern Flair Seasonings

Add ¼ teaspoon to 8 ounces of soften cream cheese.

Sprinkle Southwestern Flair Seasoning over freshly popped popcorn. Excellent on Kettle Corn.

Add 2 teaspoons of Southwestern Flair Seasoning to 1 cup of prepared mayonnaise. Use as a spread for sandwiches and hamburgers or as a dip for artichokes and vegetables.

Add a sprinkle or two of Southwestern Flair on fries.

Add 1 teaspoon of Southwestern Flair Seasoning to the water when steaming vegetables.

Add ½ teaspoon to ½  cup of cottage cheese.

Substitute Southwestern Flair Seasoning for salt.

Whether you use canned or make your own, you can spice up chili by using Southwestern Flair Seasoning. For every quart of chili you will need 2 tablespoons of Southwestern Flair Seasoning. Beware of using Oh my God! Someone dial 911! – it will be extremely hot. Just be ready to put out the flames.

Add 2 to 3 tablespoons of Southwestern Flair Seasoning to 1 pound browned ground beef. If you like extra spicy tacos use Chef Gregory’s Southwestern Flair Seasoning Oh my God! Someone dial 911!

Sprinkle Southwestern Flair Seasoning on your take-out food.

Southwestern Flair Seasoning can be used before, during or after cooking eggs. Omelets – use 1 teaspoon of spice for every 3 eggs. Scrambled eggs – sprinkle on eggs when they just hit the pan. Sunny Side-up – sprinkle on before serving.