Blend together 2 Tbsp. It's Greek to Me, juice of one lemon, 1/4 cup olive oil for each pound of bite size chicken chunks. Pour over chicken and allow to marinate 2-24 hours. Grill and enjoy!
Cream together 1 lb. softened salted butter and 1-1/4 cup light brown sugar. Add 4 Cups A/P flour and 2 Tbsp. Everything but the Punkin' and blend well. Knead until smooth, chill for 30 minutes. Roll out on a floured surface and cut into desired shapes. Bake at 325 degrees for 18-20 minutes or until lightly golden.
Prepare chorizo according to package instructions. Brown as you would ground beef, crumbling with a spoon or spatula. Add to your favorite soft or crispy taco shell and top with cheese, pico de gallo, sour cream or your favorite toppings.
Generously coat 3-4 lbs. boneless, skinless chicken thighs with Bubba's Butt Rub (or your favorite A Seasoned Chef rub) and layer in slow cooker with 1/2 cup water or broth. Cook on low for 6-8 hours. Pull apart with forks and let rest in juices before serving and enjoy!
Spread your favorite unsalted chip in a single layer on a cookie sheet. Sprinkle generously with 24k Magic Salt (or your favorite A Seasoned Chef seasoned salt). Bake at 300 degrees for 10 minutes and allow to cool before eating.
Combine 2 Tbsp. lemon juice, 2 Tbsp. olive oil, 1 Tbsp Bubba's Bayou Blend and cover one pound of peeled shrimp. Marinate for 1-6 hours, grill or sautee.