Sunset Gourmet with Heidi

Sunset Gourmet with Heidi Dips,seasonings, soups and so much more, around 90 per cent gluten free and msg free, reasonable prices

05/31/2026

😋 CAULIFLOWER RICE
1 head cauliflower, rinsed and cut into florets
2 Tbsp. oil
Juice of 1 lemon
1 Tbsp. water
1 Tbsp. Onion, Garlic & Herb Seasoning
1 tsp. Sunset Seasoned Salt
2 tsp. Garlic Pepper with a Twist of Lemon
¼ cup chopped mint

Shred cauliflower using a blender, food processor or cheese grater until it’s the size of rice. Heat oil in large skillet over medium heat. Add all ingredients; cook, uncovered, for about 10 minutes, stirring often. In the last five minutes of cooking, add the chopped mint or parsley.

05/26/2026

Happy Blueberry Cheesecake Day! 🫐✨
Celebrate with our NEW Blueberry Lemon Dip & Dessert Mix—creamy, fruity, and bursting with delicious blueberry lemon flavour in every bite.

🫐 BLUEBERRY LEMON CHEESECAKE
6 Tbsp. Blueberry Lemon Dip & Dessert Mix
1 Brick (250 g) cream cheese, softened
3 cups Cool Whip
1 premade graham crust
Blueberries (optional)
Combine dessert mix with cream cheese; blend well. Gently fold in Cool Whip and spoon into crust. Refrigerate for 1 hour or more. Top cheesecake with fresh blueberries (optional) before serving.

05/25/2026

Longer days, warmer nights, and the grill is back in action.
This collection brings fresh, vibrant flavours to your table—perfect for everything from quick dinners to weekend BBQs.

05/24/2026

May 24 calls for asparagus 💚✨
These golden Asparagus Puffs are simple, elegant, and perfect for sharing—because asparagus season deserves something delicious.

😋 ASPARAGUS PUFFS
1 bunch asparagus, ends trimmed
1 Tbsp. extra virgin olive oil
2 sheets frozen puff pastry, thawed
3-4 Tbsp. Smoky Chipotle Honey Mustard
¾ cup Gruyere cheese, shredded
3 tsp. The Perfect Blend Seasoning
6 slices prosciutto
1 egg, beaten

The most important thing to remember when using puff pastry is that you don’t want it to get too warm. It should be thawed from frozen, but not left out at room temperature for very long.
Preheat oven to 425°F. Line a sheet pan with parchment paper. Toss asparagus in olive oil; set aside. On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 6 squares. Place 1 teaspoon of Smoky Chipotle Honey Mustard on top of each square of and add a slice of prosciutto. Follow with 2-4 stalks of asparagus and 1-2 tablespoons of cheese. Sprinkle with The Perfect Blend. Lift two opposite corners of the puff pastry squares and wrap them around the asparagus and press to seal. Brush puff pastry with beaten egg. Bake until puff pastry is golden and puffed, about 12-15 minutes.

05/21/2026

😋 CHEESEBALL STUFFED MUSHROOMS
12-14 large mushroom
1 brick (250 g) cream cheese, softened
1 packet of Baked Jalapeno Popper Dip Mix or Creamy Parmesan & Artichoke Dip Mix or Creamy Dijon Herb Dip & Cheeseball Mix
Make mini cheeseballs: Combine Dip Mix with cream cheese; mix well. Refrigerate until firm, form into mini cheese balls.
Place on a wax paper-lined cookie sheet and freeze. Once they are frozen, place in a zip-lock bag and they will be ready to pop into mushroom caps that can be baked and served warm. A great way to enjoy a variety of stuffed mushroom caps.

05/21/2026

Simple, reliable, and always a hit.
Chicken on the Menu brings you go-to flavours that make dinner easy without sacrificing taste. Just add chicken and you’re halfway there!

05/20/2026

😋 MAKE AHEAD COCKTAIL MEATBALLS
• 2.2 lbs. (1 kg) lean ground beef
• 1 Tbsp. Oh! So Garlic
• 1 Tbsp. Oh! So Onion
• 1 Tbsp. Chef’s Blend -All Purpose Seasoning
• 2 tsp. Sunset Seasoned Salt
• ½ cup breadcrumbs
• 1 egg
• 2 Tbsp. water
• 3 Tbsp. Sweet & Spicy Brown Sugar Bourbon Sauce
Mix all seasonings and breadcrumbs in a large bowl, add water, eggs and Sweet & Spicy Brown Sugar Bourbon Sauce. Mix well and add ground beef; mix until all seasonings have been evenly distributed, do not over mix. Preheat oven to 350°F. Form into small meatballs and place on a parchment-lined baking sheet. Bake for 20 to 25 minutes. Once they are cooled, you can store in the refrigerator for a day or freeze until ready to use in a pasta dish, serve as cocktail meatballs with your favourite sauce or serve with a mushroom gravy.
💡Double or triple the batch and take the required amount out of the freezer.

05/20/2026

😋 QUICK CLASSIC SALSA
2 ½ Tbsp. Classic Salsa Blend
1 can (411 g) petite diced tomatoes
Combine Classic Salsa Blend with diced canned tomatoes and let sit for 30 minutes to let flavours meld. Make 1 cup of salsa.

05/13/2026

Happy Hummus Day!
Celebrate with this smooth and flavourful Red Pepper Hummus—perfect for dipping, spreading, and sharing. It’s a fresh, delicious way to enjoy a classic favourite.

😋 RED PEPPER HUMMUS
• 2 cans (15 oz. each) chickpeas, drained and rinsed
• ½ cup roasted red peppers (jarred in water or oil both work)
• 1 pkg. Cheesy Buffalo Chicken Dip & Cheeseball Mix
• 3 Tbsp. lemon juice
• 2 tsp. Sunset Seasoned Salt
• ¼ cup oil
In a food processor, combine the chickpeas, red peppers, lemon juice and seasoning. Pulse a few times to chop up the chickpeas. With the motor running, pour in the oil and process until a smooth paste forms. Transfer to a serving bowl and serve with pita chips and veggies.

05/08/2026

😋 ONE PAN CHICKEN DINNER
• 3 small boneless, skinless chicken breasts
• 1 tsp. Sunset Seasoned Salt
• ¼ cup oil
• 2 tsp. Onion, Garlic & Herb Seasoning
• 2 tsp. Garlic Pepper with a Twist of Lemon
• 2 zuchinni, sliced
• 1 red pepper, sliced
• 15-20 cherry tomatoes
• 15 -20 small mushrooms

Lightly pound the chicken breasts to an even 1/2" thickness (this will help them cook more quickly and evenly). Sprinkle the chicken with 1 teaspoon Sunet Seasoned Salt. Place the chicken, oil and remaining seasonings in a large bowl and mix to ensure the chicken is evenly coated with oil and seasonings. Place in the refrigerator to marinate for 30 minutes or more. While the chicken is marinating clean and prepare the vegetables. Add the vegetables to the bowl with the chicken and mix until well coated, and place back in the refrigerator. When you are ready to cook, preheat oven to 400°F. Remove the chicken and veggies from the refrigerator and let stand at room temperature while the oven heats. Generously coat a large, rimmed baking dish with nonstick spray or line with parchment paper. Arrange the veggies and chicken in the prepared pan. The veggies can overlap a little, but make sure the chicken is not sitting on top of them. Bake for 15 to 25 minutes, until the chicken reaches an internal temperature of 165°F.

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Box 892
Carrot River, SK

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