Simple recipes • Big flavor

Quick Flavor Wins

Choose a Jojo's seasoning and find an easy way to make your next meal EPIC.

All recipes are designed to be gluten-free. Always check the labels on supporting ingredients.

Holy Jalapeño

Bright, zesty flavor with a jalapeño kick

Holy Jalapeño

5 minutes + chill

Holy Jalapeño Chip Dip

You need

  • 2 cups sour cream or plain Greek yogurt
  • 1/2 cup mayonnaise
  • 2 Tbsp Holy Jalapeño

Make it

  1. Stir everything together until well combined.
  2. Taste and add more seasoning if desired.
  3. Chill for 30 minutes for the best flavor.

Jojo's tip: Serve with chips, vegetables, or pretzels—or spread it on a wrap.

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Holy Jalapeño

40 minutes

Holy Jalapeño Roasted Potatoes

You need

  • 1 1/2 lbs baby potatoes, halved
  • 2 Tbsp olive oil
  • 1 Tbsp Holy Jalapeño

Make it

  1. Heat the oven to 425°F.
  2. Toss the potatoes with olive oil and seasoning.
  3. Roast 30–35 minutes, flipping once, until golden and tender.

Jojo's tip: Give the potatoes plenty of room so they crisp instead of steam.

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Holy Jalapeño

5 minutes + chill

Holy Jalapeño Cream Cheese Spread

You need

  • 8 oz cream cheese, softened
  • 1–2 tsp Holy Jalapeño
  • A squeeze of fresh lime

Make it

  1. Mix everything until smooth.
  2. Chill for 30 minutes before serving.

Jojo's tip: Serve with crackers, pretzels, fresh vegetables, or toasted gluten-free bagels.

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Holy Jalapeño

10 minutes

Holy Jalapeño Avocado Toast

You need

  • 2 slices gluten-free toast
  • 1 ripe avocado
  • A squeeze of lime
  • Holy Jalapeño, to taste
  • Fried egg, optional

Make it

  1. Toast the bread.
  2. Mash the avocado with lime and spread it over the toast.
  3. Finish with Holy Jalapeño and a fried egg, if using.

Jojo's tip: Start light with the seasoning, then add more to taste.

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Holy Jalapeño

10 minutes

Cheesy Holy Jalapeño Eggs

You need

  • 2–3 eggs
  • 1 tsp butter or oil
  • Holy Jalapeño, to taste
  • Shredded cheddar or pepper jack

Make it

  1. Whisk the eggs with Holy Jalapeño.
  2. Cook over medium-low heat, stirring gently.
  3. Add cheese just before the eggs are finished and fold until melted.

Jojo's tip: Tuck the eggs into a gluten-free tortilla with avocado for a quick breakfast burrito.

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Holy Jalapeño

25 minutes

Holy Jalapeño Lime Chicken

You need

  • 1 lb boneless chicken breasts or thighs
  • 1 Tbsp olive oil
  • 1 Tbsp Holy Jalapeño
  • Juice of 1 lime

Make it

  1. Coat the chicken with oil, seasoning, and lime.
  2. Cook in a skillet over medium heat until browned and the center reaches 165°F.
  3. Rest 5 minutes before slicing.

Jojo's tip: Make extra for tacos, salads, or rice bowls.

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Beef Brisket Rub

Deep, savory flavor for low-and-slow favorites

Beef Brisket Rub

About 4 hours

Easy Oven Brisket

You need

  • 3 lb beef brisket
  • 2 Tbsp Beef Brisket Rub
  • 1 onion, sliced
  • 1 cup gluten-free beef broth

Make it

  1. Coat the brisket with seasoning and place over the onion in a covered roasting pan.
  2. Add broth and bake at 300°F for 3 1/2–4 hours, until fork-tender.
  3. Rest 15 minutes and slice across the grain.

Jojo's tip: Pour the pan juices over the sliced brisket before serving.

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Beef Brisket Rub

40 minutes

Brisket-Rub Roasted Potatoes

You need

  • 1 1/2 lbs potatoes, cubed
  • 2 Tbsp olive oil
  • 1 Tbsp Beef Brisket Rub

Make it

  1. Heat the oven to 425°F.
  2. Toss everything together and spread on a sheet pan.
  3. Roast 30–35 minutes, turning once.

Jojo's tip: These make an easy side for burgers, steak, or eggs.

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Bourbon Barrel Burger

Bold bourbon-barrel pepper and smoky steakhouse flavor

Bourbon Barrel Burger

20 minutes

Bourbon Barrel Burgers

You need

  • 1 lb ground beef
  • 2 Tbsp Bourbon Barrel Burger Seasoning
  • 4 gluten-free buns
  • Favorite burger toppings

Make it

  1. Gently mix the beef and seasoning and form 4 patties.
  2. Grill or pan-cook until the centers reach 160°F.
  3. Rest briefly and build the burgers.

Jojo's tip: Do not overwork the beef—loose patties stay juicier.

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Bourbon Barrel Burger

1 hour

Bourbon Barrel Meatloaf

You need

  • 1 1/2 lbs ground beef
  • 1 egg
  • 1/2 cup gluten-free breadcrumbs or oats
  • 2 Tbsp Bourbon Barrel Burger Seasoning
  • 1/3 cup ketchup

Make it

  1. Mix everything except half the ketchup and shape into a loaf.
  2. Spread the remaining ketchup over the top.
  3. Bake at 375°F for 45–55 minutes, until the center reaches 160°F.

Jojo's tip: Let it rest 10 minutes before slicing.

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Chili Lime

Savory chile flavor finished with a bright lime pop

Chili Lime

20 minutes

Chili Lime Shrimp Tacos

You need

  • 1 lb peeled shrimp
  • 1 Tbsp olive oil
  • 1 Tbsp Chili Lime Seasoning
  • Gluten-free tortillas
  • Slaw or avocado

Make it

  1. Toss shrimp with oil and seasoning.
  2. Cook in a hot skillet 2–3 minutes per side, until opaque.
  3. Serve in tortillas with slaw or avocado.

Jojo's tip: Finish with an extra squeeze of fresh lime.

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Chili Lime

20 minutes

Chili Lime Street Corn

You need

  • 4 ears corn
  • 2 Tbsp mayonnaise or melted butter
  • 2 tsp Chili Lime Seasoning
  • Lime wedges
  • Crumbled cotija, optional

Make it

  1. Grill or roast the corn until tender and lightly charred.
  2. Brush with mayonnaise or butter.
  3. Sprinkle with seasoning and cotija, if using.

Jojo's tip: Cut the kernels from the cob to make an easy corn salad.

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Clucky Number 18

A dependable chicken rub for juicy weeknight meals

Clucky Number 18

40 minutes

Clucky Sheet-Pan Chicken

You need

  • 2 lbs chicken thighs
  • 1 Tbsp olive oil
  • 2 Tbsp Clucky Number 18
  • 3 cups chopped vegetables

Make it

  1. Heat the oven to 425°F.
  2. Coat the chicken and vegetables with oil and seasoning.
  3. Roast 30–35 minutes, until the chicken reaches 165°F.

Jojo's tip: Use two pans if needed so everything browns nicely.

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Clucky Number 18

10 minutes + chill

Clucky Chicken Salad

You need

  • 2 cups cooked chopped chicken
  • 1/2 cup mayonnaise or Greek yogurt
  • 1–2 tsp Clucky Number 18
  • 1 celery stalk, diced

Make it

  1. Stir everything together.
  2. Taste and adjust the seasoning.
  3. Chill 30 minutes before serving.

Jojo's tip: Serve in lettuce cups or on gluten-free crackers.

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Fire Salt

A clean habanero kick for heat lovers

Fire Salt

40 minutes

Fire Salt Oven Fries

You need

  • 1 1/2 lbs russet potatoes, cut into fries
  • 2 Tbsp oil
  • 1/4–1/2 tsp Fire Salt

Make it

  1. Heat the oven to 425°F.
  2. Toss the potatoes with oil and a light sprinkle of Fire Salt.
  3. Bake 30–35 minutes, turning once.

Jojo's tip: Fire Salt is potent—start with less and add more after baking.

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Fire Salt

20 minutes

Honey Fire Salmon

You need

  • 4 salmon fillets
  • 2 Tbsp honey
  • 1 Tbsp olive oil
  • 1/4 tsp Fire Salt, plus more to taste

Make it

  1. Heat the oven to 400°F.
  2. Mix honey, oil, and Fire Salt and brush over salmon.
  3. Bake 10–14 minutes, until the salmon flakes and reaches 145°F.

Jojo's tip: The honey balances the habanero heat beautifully.

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Four Seasons Salt Blend

An all-purpose blend for breakfast, dinner, and everything between

Four Seasons Salt Blend

35 minutes

Four Seasons Roasted Vegetables

You need

  • 5 cups mixed vegetables
  • 2 Tbsp olive oil
  • 2 tsp Four Seasons Salt Blend

Make it

  1. Heat the oven to 425°F.
  2. Toss the vegetables with oil and seasoning.
  3. Roast 25–30 minutes, stirring once.

Jojo's tip: Use whatever is in season—broccoli, carrots, squash, and onions all work.

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Four Seasons Salt Blend

15 minutes

Four Seasons Breakfast Scramble

You need

  • 6 eggs
  • 1 Tbsp butter
  • 1 cup chopped vegetables
  • Four Seasons Salt Blend, to taste
  • 1/2 cup shredded cheese, optional

Make it

  1. Sauté the vegetables in butter until tender.
  2. Add beaten eggs and seasoning and cook gently.
  3. Fold in cheese, if using.

Jojo's tip: Add leftover meat or potatoes for a hearty skillet.

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Garlic & Herb

Comforting garlic and herbs for effortless meals

Garlic & Herb

25 minutes

Garlic Herb Chicken Bites

You need

  • 1 lb chicken breast, cubed
  • 1 Tbsp olive oil
  • 1 Tbsp Garlic & Herb Seasoning
  • 1 Tbsp butter

Make it

  1. Toss chicken with oil and seasoning.
  2. Cook in a skillet until browned and the center reaches 165°F.
  3. Add butter for the final minute and toss to coat.

Jojo's tip: Serve over rice, pasta, or salad.

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Garlic & Herb

25 minutes

Creamy Garlic Herb Pasta

You need

  • 12 oz gluten-free pasta
  • 1 Tbsp butter
  • 1–2 tsp Garlic & Herb Seasoning
  • 3/4 cup cream
  • 1/2 cup grated Parmesan

Make it

  1. Cook pasta and reserve 1/2 cup pasta water.
  2. Simmer butter, seasoning, and cream for 2 minutes.
  3. Add pasta and Parmesan, loosening with pasta water as needed.

Jojo's tip: Stir in spinach or cooked chicken for a complete meal.

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Island Thyme Lime

Fresh thyme and lime flavor with an island-inspired twist

Island Thyme Lime

30 minutes

Island Thyme Lime Chicken

You need

  • 1 1/2 lbs chicken thighs
  • 1 Tbsp olive oil
  • 1 Tbsp Island Thyme Lime
  • Juice of 1 lime

Make it

  1. Coat the chicken with oil, seasoning, and lime.
  2. Grill or pan-cook until the center reaches 165°F.
  3. Rest 5 minutes before slicing.

Jojo's tip: Serve with coconut rice and pineapple salsa.

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Island Thyme Lime

25 minutes

Island Coconut Lime Rice

You need

  • 1 cup jasmine rice
  • 1 cup coconut milk
  • 1 cup water
  • 1–2 tsp Island Thyme Lime

Make it

  1. Combine everything in a saucepan.
  2. Bring to a simmer, cover, and cook on low for 15 minutes.
  3. Remove from heat, rest 5 minutes, and fluff.

Jojo's tip: Add chopped cilantro and lime zest for extra freshness.

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Loaded Salt & Pepper

A bolder everyday salt-and-pepper upgrade

Loaded Salt & Pepper

10 minutes

Loaded Salt & Pepper Eggs

You need

  • 4 eggs
  • 1 Tbsp butter
  • Loaded Salt & Pepper, to taste
  • Shredded cheese, optional

Make it

  1. Beat the eggs with a light sprinkle of seasoning.
  2. Cook gently in butter, stirring until softly set.
  3. Add cheese if desired.

Jojo's tip: It is also excellent on fried eggs and breakfast sandwiches.

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Loaded Salt & Pepper

50 minutes

Loaded Smashed Potatoes

You need

  • 1 1/2 lbs baby potatoes
  • 2 Tbsp olive oil
  • Loaded Salt & Pepper, to taste

Make it

  1. Boil potatoes until fork-tender and drain.
  2. Place on a sheet pan, gently smash, brush with oil, and season.
  3. Bake at 450°F for 20–25 minutes until crisp.

Jojo's tip: Top with sour cream and chives.

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Longhorn Steak Rub

Big steakhouse flavor for beef and hearty vegetables

Longhorn Steak Rub

25 minutes

Cast-Iron Longhorn Steak

You need

  • 2 steaks, about 1 inch thick
  • 1 Tbsp Longhorn Steak Rub
  • 1 Tbsp oil
  • 1 Tbsp butter

Make it

  1. Season steaks and let stand 15 minutes.
  2. Sear in a hot oiled skillet, turning once, to your preferred doneness.
  3. Add butter, baste, and rest at least 5 minutes.

Jojo's tip: Slice across the grain for the most tender bite.

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Longhorn Steak Rub

20 minutes

Longhorn Steakhouse Mushrooms

You need

  • 16 oz mushrooms, sliced
  • 2 Tbsp butter
  • 1 tsp Longhorn Steak Rub
  • 1 tsp gluten-free Worcestershire sauce

Make it

  1. Brown mushrooms in butter over medium-high heat.
  2. Add seasoning and Worcestershire and cook 2 more minutes.
  3. Serve hot.

Jojo's tip: Pile these onto steak, burgers, or baked potatoes.

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Montreal Steak

Classic coarse steak seasoning with savory crunch

Montreal Steak

20 minutes

Montreal Steak Bites

You need

  • 1 1/2 lbs sirloin, cubed
  • 1 Tbsp Montreal Steak
  • 1 Tbsp oil
  • 1 Tbsp butter

Make it

  1. Toss beef with seasoning.
  2. Sear in hot oil in batches until browned and cooked to your liking.
  3. Add butter during the final minute.

Jojo's tip: Do not crowd the skillet or the beef will steam.

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Montreal Steak

35 minutes

Montreal Roasted Cauliflower

You need

  • 1 large cauliflower, cut into florets
  • 2 Tbsp olive oil
  • 2 tsp Montreal Steak

Make it

  1. Heat the oven to 425°F.
  2. Toss cauliflower with oil and seasoning.
  3. Roast 25–30 minutes until browned and tender.

Jojo's tip: Finish with grated Parmesan or a squeeze of lemon.

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Mother Cluckin' Chipotle

Smoky, salt-free chipotle flavor you control

Mother Cluckin' Chipotle

30 minutes

Chipotle Chicken Tacos

You need

  • 1 lb chicken strips
  • 1 Tbsp oil
  • 1 Tbsp Mother Cluckin' Chipotle
  • Salt, to taste
  • Gluten-free tortillas

Make it

  1. Toss chicken with oil and seasoning.
  2. Cook in a skillet until browned and the center reaches 165°F.
  3. Season with salt as desired and serve in tortillas.

Jojo's tip: Top with avocado and a cool cabbage slaw.

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Mother Cluckin' Chipotle

40 minutes

Chipotle Sweet Potato Bowls

You need

  • 2 large sweet potatoes, cubed
  • 1 can black beans, drained
  • 2 Tbsp olive oil
  • 1 Tbsp Mother Cluckin' Chipotle
  • Salt, to taste

Make it

  1. Heat the oven to 425°F.
  2. Toss sweet potatoes with oil and seasoning and roast 25–30 minutes.
  3. Warm the beans and build bowls with your favorite toppings.

Jojo's tip: A lime-yogurt drizzle cools the smoky chipotle.

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Nacho Average Mexican

Full-flavored Mexican-inspired seasoning for fast family meals

Nacho Average Mexican

20 minutes

Nacho Average Taco Meat

You need

  • 1 lb ground beef or turkey
  • 2 Tbsp Nacho Average Mexican
  • 1/2 cup water
  • Gluten-free taco shells or tortillas

Make it

  1. Brown the meat and drain excess fat.
  2. Stir in seasoning and water.
  3. Simmer 5 minutes and serve.

Jojo's tip: Use leftovers for taco salads or stuffed baked potatoes.

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Nacho Average Mexican

20 minutes

Loaded Sheet-Pan Nachos

You need

  • 8 oz gluten-free tortilla chips
  • 2 cups shredded cheese
  • 1 cup cooked taco meat or black beans
  • 1–2 tsp Nacho Average Mexican
  • Favorite toppings

Make it

  1. Heat the oven to 400°F.
  2. Layer chips, cheese, meat or beans, and seasoning on a sheet pan.
  3. Bake 8–10 minutes until melted, then add toppings.

Jojo's tip: Build two thinner layers so every chip gets something delicious.

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Naked Chili

Robust, very mild, salt-free chili flavor

Naked Chili

35 minutes

Naked Weeknight Chili

You need

  • 1 lb ground beef or turkey
  • 1 onion, diced
  • 2 cans beans, drained
  • 1 can crushed tomatoes
  • 2 Tbsp Naked Chili
  • Salt, to taste

Make it

  1. Brown the meat and onion and drain excess fat.
  2. Add beans, tomatoes, and seasoning.
  3. Simmer 20 minutes and salt to taste.

Jojo's tip: Because the blend is salt-free, you control the final seasoning.

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Naked Chili

30 minutes

Naked Chili Taco Soup

You need

  • 1 lb ground meat, browned
  • 1 can black beans
  • 1 can corn, drained
  • 1 can diced tomatoes
  • 3 cups gluten-free broth
  • 2 Tbsp Naked Chili
  • Salt, to taste

Make it

  1. Combine everything in a pot.
  2. Bring to a simmer and cook 20 minutes.
  3. Taste and adjust seasoning.

Jojo's tip: Top with cheese, avocado, and crushed gluten-free tortilla chips.

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Ranch Dip Mix

Creamy ranch flavor far beyond the dip bowl

Ranch Dip Mix

5 minutes + chill

Classic Jojo's Ranch Dip

You need

  • 2 cups sour cream or Greek yogurt
  • 1/2 cup mayonnaise
  • 2 Tbsp Ranch Dip Mix

Make it

  1. Stir everything together.
  2. Chill at least 30 minutes.
  3. Taste and adjust seasoning before serving.

Jojo's tip: Thin with milk for an easy ranch dressing.

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Ranch Dip Mix

40 minutes

Ranch Roasted Potatoes

You need

  • 1 1/2 lbs potatoes, cubed
  • 2 Tbsp olive oil
  • 1 Tbsp Ranch Dip Mix

Make it

  1. Heat the oven to 425°F.
  2. Toss potatoes with oil and seasoning.
  3. Roast 30–35 minutes, turning once.

Jojo's tip: Serve with extra ranch dip on the side.

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Roasted Garlic & Pepper

Savory roasted garlic with a peppery finish

Roasted Garlic & Pepper

25 minutes

Garlic Pepper Pork Chops

You need

  • 4 pork chops
  • 1 Tbsp olive oil
  • 1 Tbsp Roasted Garlic & Pepper

Make it

  1. Coat pork chops with oil and seasoning.
  2. Sear or grill until browned and the center reaches 145°F.
  3. Rest 3 minutes before serving.

Jojo's tip: Deglaze the skillet with a splash of broth for a quick pan sauce.

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Roasted Garlic & Pepper

20 minutes

Garlic Pepper Green Beans

You need

  • 1 lb green beans, trimmed
  • 1 Tbsp olive oil
  • 1–2 tsp Roasted Garlic & Pepper

Make it

  1. Heat the oven to 425°F.
  2. Toss beans with oil and seasoning.
  3. Roast 12–15 minutes until blistered and tender-crisp.

Jojo's tip: Finish with lemon juice or Parmesan.

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Salt of the Border

Southwestern flavor for corn, rice, tacos, and more

Salt of the Border

20 minutes

Salt of the Border Elote

You need

  • 4 ears corn
  • 2 Tbsp mayonnaise
  • 2 tsp Salt of the Border
  • Lime wedges
  • Cotija, optional

Make it

  1. Grill or roast the corn until lightly charred.
  2. Brush with mayonnaise and sprinkle with seasoning.
  3. Finish with lime and cotija, if using.

Jojo's tip: Serve it off the cob as an easy party dip.

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Salt of the Border

30 minutes

Border Taco Rice

You need

  • 1 cup long-grain rice
  • 2 cups gluten-free broth
  • 1 cup salsa
  • 1–2 tsp Salt of the Border

Make it

  1. Combine everything in a saucepan.
  2. Bring to a simmer, cover, and cook on low for 18 minutes.
  3. Rest 5 minutes and fluff.

Jojo's tip: Stir in black beans to turn it into a quick meal.

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Snapdragon

Sweet, smoky warmth with cayenne and horseradish

Snapdragon

20 minutes

Snapdragon Shrimp

You need

  • 1 lb peeled shrimp
  • 1 Tbsp olive oil
  • 1 Tbsp Snapdragon
  • Lemon wedges

Make it

  1. Toss shrimp with oil and seasoning.
  2. Cook in a hot skillet 2–3 minutes per side, until opaque.
  3. Serve with lemon.

Jojo's tip: These are excellent in tacos or over rice.

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Snapdragon

25 minutes

Snapdragon Fish Tacos

You need

  • 1 lb white fish fillets
  • 1 Tbsp olive oil
  • 1 Tbsp Snapdragon
  • Gluten-free tortillas
  • Shredded cabbage and lime wedges

Make it

  1. Coat the fish with oil and Snapdragon.
  2. Cook in a skillet or bake at 400°F until the fish flakes easily and reaches 145°F.
  3. Break into pieces and serve in tortillas with cabbage and lime.

Jojo's tip: Finish each taco with a drizzle of Snapdragon Zippy Mayo Sauce.

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Snapdragon

5 minutes + chill

Snapdragon Zippy Mayo Sauce

You need

  • 1 cup mayonnaise
  • 1–2 tsp Snapdragon
  • 1 tsp fresh lemon or lime juice
  • 1 tsp honey, optional

Make it

  1. Stir everything together until smooth.
  2. Chill for 30 minutes so the flavors can develop.
  3. Taste and add more Snapdragon for extra zip.

Jojo's tip: Serve on burgers, fish tacos, shrimp, potatoes, sandwiches, or as a dipping sauce.

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Sweet & Smoky BBQ

Sweet smoke for chicken, pork, vegetables, and snacks

Sweet & Smoky BBQ

4–6 hours slow cooker

Sweet & Smoky Pulled Chicken

You need

  • 2 lbs chicken breasts or thighs
  • 2 Tbsp Sweet & Smoky BBQ
  • 1 cup gluten-free barbecue sauce
  • 1/2 cup water or broth

Make it

  1. Place everything in a slow cooker.
  2. Cook on low 4–6 hours until the chicken reaches 165°F and shreds easily.
  3. Shred and stir into the sauce.

Jojo's tip: Serve on gluten-free buns, baked potatoes, or rice bowls.

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Sweet & Smoky BBQ

35 minutes

BBQ Roasted Chickpeas

You need

  • 2 cans chickpeas, drained and dried
  • 1 Tbsp olive oil
  • 1 Tbsp Sweet & Smoky BBQ

Make it

  1. Heat the oven to 400°F.
  2. Toss chickpeas with oil and seasoning.
  3. Roast 25–30 minutes, shaking the pan once.

Jojo's tip: Cool slightly for a crunchy snack or salad topper.

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The Big Dill

Tangy dill flavor for popcorn, dips, potatoes, and more

The Big Dill

10 minutes

Big Dill Popcorn

You need

  • 10 cups freshly popped popcorn
  • 2 Tbsp melted butter or oil
  • 1–2 tsp The Big Dill

Make it

  1. Drizzle popcorn with butter while tossing.
  2. Sprinkle with seasoning and toss again.
  3. Taste and add more as desired.

Jojo's tip: Season while the popcorn is warm so every bit sticks.

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The Big Dill

5 minutes + chill

Big Dill Dip Mix

You need

  • 2 cups sour cream or plain Greek yogurt
  • 1/2 cup mayonnaise
  • 2 Tbsp The Big Dill

Make it

  1. Stir everything together until smooth and well combined.
  2. Chill for at least 30 minutes so the dill flavor can develop.
  3. Taste and add a little more seasoning if desired.

Jojo's tip: Serve with chips, fresh vegetables, pretzels, or spread it onto sandwiches and wraps.

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The Big Dill

40 minutes

Big Dill Roasted Potatoes

You need

  • 1 1/2 lbs baby potatoes, halved
  • 2 Tbsp olive oil
  • 1 Tbsp The Big Dill

Make it

  1. Heat the oven to 425°F.
  2. Toss potatoes with oil and seasoning.
  3. Roast 30–35 minutes until crisp and tender.

Jojo's tip: Serve with sour cream or ranch dip.

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The Works Italian

Classic Italian herbs for sauces, vegetables, and easy dinners

The Works Italian

25 minutes

Quick Works Marinara

You need

  • 1 can crushed tomatoes
  • 1 Tbsp olive oil
  • 1–2 tsp The Works Italian
  • Salt, to taste

Make it

  1. Warm oil and seasoning in a saucepan for 30 seconds.
  2. Add tomatoes and simmer 20 minutes.
  3. Taste and season with salt.

Jojo's tip: Use it for pasta, pizza, meatballs, or dipping.

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The Works Italian

25 minutes

Italian Roasted Zucchini

You need

  • 3 zucchini, sliced
  • 1 Tbsp olive oil
  • 2 tsp The Works Italian
  • 1/4 cup grated Parmesan

Make it

  1. Heat the oven to 425°F.
  2. Toss zucchini with oil and seasoning and spread on a pan.
  3. Roast 15 minutes and finish with Parmesan.

Jojo's tip: Broil for 1–2 minutes for extra browning.

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Venison Marinade

Savory flavor made for lean wild game

Venison Marinade

20 minutes + marinating

Marinated Venison Steaks

You need

  • 1 1/2 lbs venison steaks
  • 2 Tbsp Venison Marinade
  • 2 Tbsp olive oil
  • 1 Tbsp gluten-free Worcestershire sauce
  • 1/4 cup water

Make it

  1. Combine everything and marinate in the refrigerator for 2–8 hours.
  2. Remove the venison and discard the used marinade.
  3. Grill or sear to your preferred safe doneness, then rest 5 minutes.

Jojo's tip: Avoid overcooking lean venison so it stays tender.

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Venison Marinade

30 minutes + marinating

Venison Vegetable Kebabs

You need

  • 1 1/2 lbs venison, cubed
  • 2 Tbsp Venison Marinade
  • 2 Tbsp oil
  • Bell peppers and onion, cubed

Make it

  1. Toss venison with seasoning and oil and refrigerate 2 hours.
  2. Thread venison and vegetables onto separate skewers for even cooking.
  3. Grill until cooked to your preferred safe doneness.

Jojo's tip: Separate skewers let you pull the venison before the vegetables overcook.

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Smoky Southwest Honey Rub

Warm, smoky flavor with a touch of honey

Smoky Southwest Honey Rub

About 1 hour

Smoky Southwest Butternut Squash Soup

You need

  • 1 medium butternut squash, cubed
  • 1 onion, chopped
  • 2 garlic cloves
  • 1 Tbsp olive oil
  • 3 cups gluten-free broth
  • 1–2 tsp Smoky Southwest Honey Rub
  • 1/2 cup cream or coconut milk

Make it

  1. Heat the oven to 425°F.
  2. Roast squash and onion with oil for 25–35 minutes.
  3. Simmer with garlic, broth, and seasoning for 10 minutes.
  4. Blend smooth and stir in cream or coconut milk.

Jojo's tip: Start with 1 teaspoon of rub, blend, then taste before adding more.

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Smoky Southwest Honey Rub

30 minutes

Smoky Southwest Chicken Bowls

You need

  • 1 lb chicken strips
  • 1 Tbsp olive oil
  • 1 Tbsp Smoky Southwest Honey Rub
  • Cooked rice
  • Corn, black beans, and avocado

Make it

  1. Toss chicken with oil and seasoning.
  2. Cook in a skillet until browned and the center reaches 165°F.
  3. Build bowls with rice, chicken, and toppings.

Jojo's tip: Add lime and a spoonful of Greek yogurt for a cool finish.

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