Marguerite's Pork Tenderloin

Marguerite's Pork Tenderloin

This is such a savory, flavorful meat after marinating for a few hours in lime juice, hot sauce, and Marguerite's.  The hot sauce does not make it overly spicy, but only adds more depth to the flavor.   We hope you enjoy.  We sure did!!!

2lbs of pork tenderloin (roughly, ours was 1.7lbs)

1/4 cup avocado or olive oil

1 teaspoon garlic minced

1  1/2 tablespoons of hot sauce (we used Frank's Red Hot)

2 tablespoons of lime juice

2 tablespoons of Marguerite's All Natural Mexican Seasoning

salt and black pepper to taste

Whisk oil, garlic, hot sauce, and lime juice in a bowl.  Add pork tenderloin and whisked sauce to a ziplock bag, seal, and shake to coat.  Add Marguerite's and salt and pepper to the bag, seal and shake again to evenly coat the seasoning.  Marinate in the fridge for at least an hour, but longer is better.  Preheat oven to 375° and roast in oven 30-35 minutes per pound and until internal temperature at the thickest part reaches 150°. Enjoy!

Marguerite's Roasted Cauliflower

Marguerite's Roasted Cauliflower

We love the way the roasted cauliflower absorbs the Marguerite’s All Natural Mexican Seasoning in this recipe.  Bland cauliflower becomes incredibly flavorful with a hint of sweetness and spiciness.  We’re also suckers for an easy recipe.  We promise one head of cauli will not be enough.  Enjoy!

  • 1 medium-large head, trimmed and cut or break cauliflower into florets
  •  Extra virgin olive oil, to coat
  • 1-2 tsp of Marguerite’s (depending on preferred spiciness)
  •  Sea salt
  •  Coarsely ground black pepper

Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Season with Marguerite’s, salt and pepper and toss gently until evenly coated.

Lay cauliflower pieces out on a baking sheet. Bake until caramelized on edges and tender, 25 to 30 minutes. We use the cauliflower as a side, but it would also be great on salads!

Marguerite's Ground Turkey and Sweet Potato Skillet.

Marguerite's Ground Turkey and Sweet Potato Skillet.

30 minutes and 1 pan is all you'll need for this dish and we're warning you; it'll become a new favorite.  We used a recipe from as inspiration.  You can see that here

2 tablespoons olive oil
1 pound ground turkey
2 cloves minced garlic
1/2 cup diced onions
1/2 cup assorted diced bell peppers
3 cups diced sweet potato
2 tablespoons Marguerite's All Natural Mexican Seasoning
2 teaspoons oregano
Salt and Pepper

1 cup mozzarella or Italian blend cheese (enough to cover the skillet)


1. In cast iron skillet heat olive oil over medium high heat.

2. Add garlic, onions, and peppers and cook until onions are translucent.

3. Add turkey and brown (about 10 minutes). Preheat oven to 400 degrees.

4. While turkey is browning cook sweet potato covered in microwave for 4-5 minutes or until tender.  Alternatively you can tenderize sweet potato covered on skillet.

5. Add sweet potato, Marguerite's, oregano, salt and pepper to the skillet.  Stir and cook for another 2-3 minutes.

6. Cover skillet with a layer of shredded cheese and place in oven until cheese is melted.

Marguerite's Cauliflower Hashbrowns

Marguerite's Cauliflower Hashbrowns

These are a delicious replacement for regular hash browns and would be amazing with your morning eggs piled on top!


1 head cauliflower riced
2 eggs
1 small onion finely minced
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoon garlic powder
1/4-1/2 cup Parmesan cheese
1 tablespoon Marguerite's All Natural Mexican Seasoning

Coconut oil for frying


Combine the riced cauliflower with minced onion, egg, salt, pepper, garlic powder, Parmesan, and Marguerites All Natural Mexican Seasoning.  Stir to combine.

Heat coconut oil over medium-high heat. Enough coconut oil to coat and completely cover the bottom of frying pan.

Add about 1/4 cup cauliflower mixture to the pan and flatten into a pancake with the back of a spatula.

Wait for edges to turn golden brown and flip.  Roughly 4 minutes per side.


Marguerite's Spicy Chicken and Black Bean Soup

Marguerite's Spicy Chicken and Black Bean Soup

I have an announcement that may seem bizarre; I don't like soup.  Soup always has me fishing through endless broth in search of 2 or 3 pieces of meat and maybe a carrot.  I'm always hungry after I've had soup.  "No soup for you!"...fine with me.  I gave it up for years, but something about the first day of fall has me dreaming of easy, delicious crockpot meals and I decided to give soup another try.  I am so glad I did.  I added extra meat and beans than most soup recipes....light bulb.  I'm full and completely thrilled to have an awesome crockpot recipe in the rotation for fall.  Enjoy friends!

2 pounds chicken breast, diced

2 tablespoons of olive oil

1/4 cup (or enough to coat chicken) Marguerite's All Natural Mexican Seasoning

3 cans black beans, drained and rinsed (we used one can of spicy black beans and two regular)

4 cups chicken broth

2 cans diced tomatoes with green chiles

2 cups frozen corn (I used a whole frozen steam bag)

1 large onion, chopped

2 peppers, depending on preferred spice (we used poblano), chopped

2 cloves garlic, chopped

2-1/2 teaspoons chili powder

2 teaspoons red pepper flakes

2 teaspoons cumin

1 teaspoon ground coriander

salt and black pepper to taste


1) Heat olive oil on skillet over medium high heat.  Add diced chicken breast.  Only brown the chicken.  It should still be pink on the inside.  Add Marguerite's All Natural Mexican Seasoning when chicken is about 3/4 brown.  Be sure to not overcook.  Place in a ziplock bag and in the refrigerator for later (an alternative and the best way to ensure tender chicken is to grill by following our chicken fajita method and adding diced chicken right before serving. )

2) Place black beans, chicken broth, tomatoes, corn, onion, peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt and black pepper in slow cooker;  Cook on low for 8 hours.  With 20 minutes remaining, add browned chicken from the refrigerator and let cook in the crock pot for 20 minutes.  Top with cilantro, avocado and/or sour cream. (This recipe could also be cooked on high for 4 hours)



Marguerite's Mexican Cauliflower Rice

Marguerite's Mexican Cauliflower Rice

I love hidden veggies.  Especially when they take the place of loads and loads of rice and taste the same.  This recipe is a glorious way to sneak in a lot of cauliflower.  The great thing about the cauliflower in this recipe is that is soaks up the flavors from garlic, onions, jalapeno and Marguerite's and it tastes like real deal restaurant-style Mexican Rice.  Enjoy friends.


1 head cauliflower

1 tablespoon olive oil

2 garlic cloves

1/2 white onion

1/2 jalapeno

1/3 cup can drained diced tomatoes and green chiles

1 teaspoon cumin

3 teaspoons Marguerite's All Natural Mexican Seasoning

1/2 cup Tomato Sauce

cilantro or scallions for garnish


1) Shred cauliflower in food processor using shredding disc.

2) Heat olive oil in large skillet over medium high heat.  Add garlic, onion and jalapeño and cook until onions caramelize and become translucent.  

3) Add cauliflower rice and drained tomatoes and chiles, then stir in cumin and Marguerite's All Natural Mexican Seasoning.  Allow the flavors to cook into rice for about 2-5 minutes.

4) Add tomato sauce and cook for another 2-5 minutes, until cauliflower has soaked up all tomato sauce.

5) Garnish with cilantro or scallions

Marguerite's Oh So Savory Brisket

Marguerite's Oh So Savory Brisket

This dish is incredibly simple, but gets an A+ for its deep, delicious flavor.  Seriously, the bark on this brisket is something we're shamelessly excited to brag about.  The secret is in using honey to act as a glue to hold onto all that wonderful flavor from the rub.  


3 tablespoons Marguerite's All Natural Mexican Seasoning

2-3 tablespoons honey, enough to coat brisket

3 teaspoons salt

3 teaspoons black pepper

2 teaspoons of dry mustard

2-3 pounds beef brisket, trimmed

1-2 cups beef stock


Preheat oven to 350° F.

Make a dry rub by combining Marguerite's All Natural Mexican Seasoning, Dry Mustard, Salt and Pepper. Use basting brush to coat both sides of brisket with honey.  Season honey coated brisket with rub. Place in roasting pan and roast, uncovered, for 1 hour.

Add enough beef stock to equal 1/2 inch of liquid in the roasting pan. Lower oven to 300° F, cover pan and continue cooking for 3 hours.

Trim fat and drizzle with juice from pan. Take a picture and share with us!  Enjoy!!

Smoked Pork Sausage, Sweet Potato and Pepper Skillet

Smoked Pork Sausage, Sweet Potato and Pepper Skillet

We love easy and it doesn't get much easier than using one skillet and fully cooked pork sausages.  It's even better when it turns out completely amazing!  We were scraping the pan and wishing we'd made more when dinner was over. We used no antibiotic, no added hormone, vegetarian fed, no nitrate or nitrate added sausage since we try to keep it as clean as possible.  The temp can be turned down on this by substituting jalapeño and poblano peppers with a green bell pepper.


1 - 4 pack or 1 lb of sliced smoked pork sausage (or plain or even a surprising flavor would probably work!)

4 to 5 spiralized or diced small sweet potatoes

1/2 diced sweet onion

1 tbsp minced garlic

1 seeded and diced jalapeno pepper

1 seeded diced poblano pepper

2 tbsp olive oil

2 tsp-1 tbsp of Marguerite's All Natural Mexican Seasoning


1) Heat 1 tbsp of olive oil in skillet over medium heat.  Add garlic and onion until golden and caramelized.

2) Cook spiralized or diced sweet potato covered in a microwave safe dish on high for 3 minutes, to tenderize.

3) Add pepper and sliced pork sausage to skillet.  Let sausage cook undisturbed to allow it to get golden brown.

4) Add Marguerite's All Natural Mexican Seasoning, making sure to really cover the sausage.

5) Add remaining tbsp of olive oil to pan and add sweet potato.  Stir sweet potatoes, allowing them to soak up the flavor from the seasoning, peppers, etc. Cook sweet potato undisturbed for 3-5 minutes to turn golden brown.  

6) Enjoy!...and then let us know what you think!



Marguerite's Sweet and Spicy Sweet Potato Fries

Marguerite's Sweet and Spicy Sweet Potato Fries

Why didn't we think of this before?!  The natural sweetness of the potato and a hint of spice from Marguerite's All Natural Mexican Seasoning make these our new favorite sweet tater fries.  Also, we're shamelessly desperate to get veggies of any form into our kids and they even loved the sweet, but not too spicy combo.  Enjoy!


Sweet Potatoes.  At least one per person.

Arrowroot powder or cornstarch.

Olive Oil.  A few tablespoons to coat the fries.

Marguerite's All Natural Mexican Seasoning.

Salt and Pepper.



1) Preheat oven to 450 degrees. Peel sweet potatoes and cut them into fries.  

2) Place the fries in a bowl and cover with water and about 2 cups of ice for at least 30 minutes.  I have done this and placed them in the refrigerator for 4 hours and they have turned out great.  The ice bath is the key to crispy oven baked fries!

3) Remove fries from water and pat dry.

4) Toss the fries into a large mixing bowl and coat with arrowroot powder/cornstarch, olive oil, salt, pepper, and Marguerite's All Natural Mexican seasoning.  

5) Put fries on parchment paper lined baking sheet.  Do not place them too close or on top of each other. Cook for 30-35 minutes; flip half way through to evenly cook both sides. 


Marguerite's Clean Sloppy Joes

Marguerite's Clean Sloppy Joes

Hi Friends.  Warmer days mean more outdoor time for our family and less time for the kitchen.  We have been searching for clean, easy recipes to add to our rotation and we've found one that we really love.  Enter:  Marguerite's Clean Crock Pot Sloppy Joes!  These sloppy joes take 20 minutes to prep before they hit the crock pot, they are completely all natural, and are packed with hidden veggies.  We topped them with avocado on a toasted gluten free bun, but it's so delicious it can easily stand on its own.  Enjoy!

2 pounds Lean ground beef (we used grass-fed)

2 16-ounce jars salsa

8 oz sliced fresh mushrooms

1-1/2 cups shredded carrot

1-1/2 cups finely chopped red/green sweet pepper

1/3 cup tomato paste

2 teaspoons dried basil, crushed

1 teaspoon dried oregano, crushed

1/2 teaspoon salt

1-1/2 tablespoons of Marguerite's All Natural Mexican Seasoning

4 cloves garlic, minced


1) In a large skillet cook ground beef until brown. Drain off fat.  In a crock pot combine meat, salsa, mushrooms, carrot, sweet pepper, tomato paste, basil, oregano, salt, Marguerite's All Natural Mexican Seasoning, and garlic.

2) Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4 to 5 hours.

Guacamole Seasoning Industry Doesn't Want You To Know This Recipe!

Guacamole Seasoning Industry Doesn't Want You To Know This Recipe!

Maltodextrin? Modified Tapioca Starch? Corn Syrup Solids? Extractives of Red Pepper???? What are all these ingredients?  They're all found in most Guacamole seasoning packets!  Here is a recipe that has none of those strange ingredients, is all natural, and tastes even better!

  • 4 avocados
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic
  • 1/2 teaspoon Marguerite's All Natural Mexican Seasoning
  • 2 teaspoon lime juice

Mix all ingredients in a bowl with a spoon, fork, or masher.  Season to taste.  Enjoy on top of your grilled chicken, steak, chips, a standard spoon, etc., etc., 

Garnish with two cut limes. 

*To really impress your guests, add 1 tablespoon of pomegranate seeds.  This will give you an incredible sweet, juicy, and fruity punch that will have your friends calling you a culinary genius!*  



Steak! Rib Eye, Strip, Fillet...

Steak! Rib Eye, Strip, Fillet...

Any steak cut you can imagine goes great with Marguerite's seasoning.  This is the same process as our grilled chicken recipe and this will give your steak fajitas the best taste you've had in a while!    

  • Place your steak into a plastic sealable bag. 
  • Add 1 to 2 tablespoons of Marguerite's All Natural Mexican Seasoning (depending on amount of steak and desired taste). 
  • Add 1 to 2 tablespoons of avocado oil (or olive oil)
  • Seal bag and massage by hand until evenly coated. 

Cook steak on a grill at 500° for 1 minute, rotate steak 90° (for fancy grill lines), cook for another 3 minutes with the lid closed.   Flip steaks and repeat. 


Grilled Chicken Fajitas

Grilled Chicken Fajitas

Here is the gold standard.  THE recipe that was so delicious, it encouraged us to bottle Marguerite's All Natural Mexican Seasoning so everyone else in this world could enjoy!  This is basically just grilled chicken, but with an amazing seasoning. 

  • 1 lb. of boneless, skinless chicken breast
  • 2 tablespoons of avocado oil (or olive oil)
  • 1 tablespoon of Marguerite's All Natural Mexican Seasoning (or more depending on taste)

Place all ingredients inside a sealable plastic bag.  Massage by hand to get an even coating.  Let sit in refrigerator for a least 30 minutes.

Grill chicken at 500° for 7 minutes per side (or to an internal 160°) flipping only once. 

Remove from grill and cover chicken with foil for at least 5 minutes. 

Cut lengthwise

Serve with beans, veggies, and corn tortillas.



25 Minute Black Bean Zucchini Skillet

25 Minute Black Bean Zucchini Skillet

We have had a lot of requests for Marguerite's All Natural Seasoning Recipes.  We decided to start with the black bean zucchini skillet because it's fast, yummy, and clean!  This is a weekly King Family Staple that we tweaked from the folks over at  

  • 1 tablespoon avocado/olive oil
  • 1-1/2 cups quartered lengthwise, sliced zucchini
  • 1/2 cup diced bell pepper (today we used red)
  • 1 can whole black beans, drained, rinsed
  • 1 can fire roasted diced tomatoes, undrained
  • 3/4 cup water
  • 1 cup instant brown rice, uncooked
  • 2-1/2 tsp of Marguerite's All Natural Mexican Seasoning for skillet
  • 1 lb ground turkey/beef (today we used turkey)
  • 1-1/2 tablespoons of Marguerite's All Natural Mexican Seasoning for the ground meat
  • 1 tablespoon of avocado/olive oil for the ground meat
  • 1/4 cup water for the meat

Heat oil in large skillet over medium heat. Add zucchini and bell pepper and cook until nice and golden (about 5 minutes).

Add beans, undrained tomatoes, water and 2-1/2 teaspoons of Marguerite's.  Bring to a boil.

Add rice; stir well. Lower heat and let cook 7-10 minutes or until liquid is absorbed. 

While rice is cooking; heat oil on a separate skillet and brown ground meat.  Once meat is browned add 1/4 cup water and 1-1/2 tablespoons of Marguerite's for golden taco meat. Remove from heat.

Serve black bean and zucchini skillet in a bowl and top with taco meat.  We also top with spicy salsa for added kick.  Feel free to go wild with shredded cheddar, guacamole, pineapple...the options are endless.  Enjoy!


We Have Lift Off!

Our first shipment of Marguerite's All Natural Mexican Seasoning has shipped and will be in your kitchen before you know it!  Please click on "order now" for a sample!