Vegetable
Xtreme — Baked Potato
Ingredients:
4 Large Russet Potatoes
Olive Oil or Avocado Oil
Unsalted butter
Instructions:
1. Preheat the oven to 425°F. Place a wire rack over a baking sheet for even cooking.
2. Scrub the potatoes under running water and dry them thoroughly. Use a fork to poke holes all over the potato.
3. Rub olive oil all over the potato skins and generously sprinkle them with B Xtreme Stampede Dust.
4. Place the potatoes on a wire rack on a baking sheet and bake for 50-60 minutes until they are easily pierced with a fork and reach 210°F in the center.
5. To serve, make a slit down the center of the potato, push the sides to open it up, and fluff the center with a fork.
6. Add a tablespoon or two of butter, sprinkle with B Xtreme Stampede Dust, and top with a dollop of sour cream or your desired toppings.
A perfectly crispy-on-the-outside, soft-and-fluffy-on-the-inside, and oh-so-delicious baked potato will be yours to enjoy!
Vegetable
Xtreme — Artichokes
Ingredients:
2 whole artichokes
3 Tablespoons lemon juice, about 1 lemon juiced
2 Tablespoons olive oil
¼ cup breadcrumbs
2 teaspoons B Xtreme Stamped Dust
2 large garlic cloves
Instructions:
1. Preheat the oven to 425°F.
2. Prepare the artichokes by thoroughly rinsing them. Use a knife to slice off the bottom 1/2-inch or more of the artichoke stems and the top 1-inch of the artichoke globes (the leaves on top). Remove and discard any small leaves toward the bottoms of the stems. Cut them in half vertically and immediately rub the inside with lemon juice to prevent browning. Using a spoon, scoop out the fuzzy "choke" and small purple leaves and rub with the remaining lemon juice.
3. Brush the artichoke halves with olive oil, ensuring it reaches between the leaves and on the outside. Then, season with Stamped Dust and breadcrumbs, and make sure to rub the seasoning between the leaves so that every crevice of the artichoke gets seasoned.
4. Place half of a garlic clove in the cavity of each artichoke half. Flip them cut side down on a sheet of foil, pour water, and wrap tightly to trap steam. Bake 30-40 minutes until the artichoke hearts are tender and the garlic is soft.
5. Once done, remove them from the oven and let them cool on a rack. When they're safe to handle, open the foil packet, season the cut side with Stampede Dust, and serve and indulge in this delightful dish!
Vegetable
Xtreme — Grilled Asparagus
Ingredients:
1 lb. fresh green beans
1 Tbsp. olive oil
1 ½ tsp. B Xtreme Stampede Dust
Lemon wedges for serving
Instructions:
Preheat your grill to a perfect medium heat at about 350°F to prepare for a delightful treat.
1. Start by selecting fresh asparagus and snapping off the woody ends—this ensures you enjoy only the tender goodness.
2. Next, arrange the asparagus spears in a shallow bowl, platter, or on a baking sheet. Drizzle them with high-quality olive oil and toss gently to coat every spear. Elevate the flavor by seasoning generously with B Xtreme Stamped Dust and giving them another toss for even distribution.
3. Now, place the asparagus on the grill, positioning them perpendicular to the grates for optimal cooking. Close the lid and grill for 6 to 10 minutes, keeping an eye on them until they become tender and crisp. Remember to turn them with tongs to create beautiful, even grill marks.
4. Once they're perfectly grilled, transfer the asparagus to a serving platter.
For an extra touch of flavor, consider drizzling more olive oil on top and adding a splash of fresh lemon juice, or indulge with a dip of rich hollandaise sauce. Enjoy this simple yet impressive dish that's sure to impress your guests!
Vegetable
Xtreme — Corn on the Cob
Ingredient:
4 cups Water
2 cups Whole Milk
1 stick Salted Butter (1/2 cup)
1/3 cup Honey
4-5 ears of corn, shucked
Instructions:
1. Start by pouring water and milk into the Instant Pot.
2. Next, turn on the Sauté setting to warm the liquid.
3. Then, slice the butter into several pieces and add them to the pot.
4. Whisk in the honey when the liquid is warm, and stir until it dissolves.
5. Cover the pot and allow the liquid to start simmering.
6. Carefully add the corn to the pot.
7. Close the lid and set the steam release knob to the Sealing position.
8. Press the Pressure Cook/Manual button, then adjust the time to 4 minutes of high pressure.
9. After the cook cycle, allow the pot to sit undisturbed for 5 minutes (5-minute natural release).
10. Turn the steam release knob to the Venting position.
11. When the pin in the lid drops back down, open the lid.
12. Finally, use tongs to remove ears from the pot, brush with butter, and season with B Xtreme Stamped Dust!
Vegetable
Xtreme — Green Beans
Ingredient:
1 lb. fresh green beans
1 Tbsp. olive oil
1 ½ tsp. B Xtreme Stampede Dust
Lemon wedges for serving
Instructions:
1. Preheat an air fryer to 380ºF.
2. Prepare the green beans by trimming the stem ends and placing them in a large bowl. Drizzle them with high-quality olive oil and generously sprinkle with Stampede Dust seasoning. Toss the beans to ensure every piece is perfectly coated.
3. Transfer the green beans to the air fryer and shake the basket to make sure they’re in a single layer. You may need to cook in two batches. Cook until crisp-tender, shaking the basket halfway through, for 8-10 minutes total.
4. Finish your dish by squeezing fresh lemon juice on top to enhance the flavor, and serve immediately for a delightful side that everyone will love!
