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  5. Lower Sodium Original Seasoning - Cowboy UP Your Salt & Pepper Game with Reduced Sodium; Kent Rollins Blend
Lower Sodium Original Seasoning - Cowboy UP Your Salt & Pepper Game with Reduced Sodium; Kent Rollins Blend
Lower Sodium Original Seasoning - Cowboy UP Your Salt & Pepper Game with Reduced Sodium; Kent Rollins Blend
Lower Sodium Original Seasoning - Cowboy UP Your Salt & Pepper Game with Reduced Sodium; Kent Rollins Blend
Lower Sodium Original Seasoning - Cowboy UP Your Salt & Pepper Game with Reduced Sodium; Kent Rollins Blend
Lower Sodium Original Seasoning - Cowboy UP Your Salt & Pepper Game with Reduced Sodium; Kent Rollins Blend
Lower Sodium Original Seasoning - Cowboy UP Your Salt & Pepper Game with Reduced Sodium; Kent Rollins Blend
Lower Sodium Original Seasoning - Cowboy UP Your Salt & Pepper Game with Reduced Sodium; Kent Rollins Blend
About this product
Details
BrandKENT ROLLINS
Storage TypeCupboard
Packaging TypePlastic Bottle
OrganicNo
Ingredient FeatureLow Sodium
Quantity Per Pack1
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Product description
🌟 Lower Sodium Original Seasoning 🌟
Elevate your seasoning game with Kent Rollins' Original Blend. This reduced sodium seasoning is perfect for those seeking a salt and pepper boost without the excess. Available in a 14 oz plastic bottle, it's a versatile addition to any kitchen. 🌶️
Key Ingredients:
·Salt
·Spices (including paprika)
·Sugar
·Dehydrated garlic
·Dehydrated onion
·Citric acid
·Natural flavor
·Turmeric
·Oleoresin (for color)
·Less than 2% silicon dioxide (to prevent caking) 🌿
Gluten Free & No MSG:
This seasoning is gluten-free and contains no MSG. Ideal for those with dietary restrictions. Enjoy a flavorful seasoning without the worry. 🌟
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The Ultimate Cowboy Comfort Food! Cowboy Casserole - Ground Beef & Biscuits - Beginner level Dutch oven recipe! Full recipe free at website!  #cowboycooking #casserole #outdoorcooking #dutchoven #cowboysoftiktok
Cowboy Kent Rollins
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Steak grilling tips! Thanks to @LazyTRanch @YETI #cowboycooking #grilling #yetiambassador #ftwainwright #alaska
Cowboy Kent Rollins
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Eat like a Cowboy on the trail 150 years ago - Authentic cowboy beans & cornbread in a skillet. Good eating to this very day! If only the cowboys on the trail had Cowboy Kent's Original & Mesquite Seasoning 🤠 #cowboycooking #castiron #cornbread #ranchlife #dealsforyoudays #seasoning Cowboy Beans 2 hamhocks or 1.5 lbs. salt pork 1 white onion, quartered 1 cascavel chili 1 New Mexico chili, seeds and stem removed 3 tablespoons chopped green chiles 1 tablespoon dried cliantro 1 tablespoon Kent’s Mesquite Seasoning 1 tablespoon Kent’s Original Seasoning 3 teaspoon cumin 4 teaspoons smoked paprika 1 to 2 jalapenos, diced ½ stick butter Cast Iron Cornbread 2 tablespoons butter 1/14 cups yellow cornmeal 1 cup all-purpose flour 1 tablespoon baking powder ½ teaspoon salt ½ cups buttermilk or milk 1 large egg 1 teaspoon baking soda 2 to 4 tablespoons chopped green chiles 6 slices thick-cut bacon ¼ cup bacon grease Directions For the Beans: If at a high altitude: in a pot, add the beans and cover with water and let soak for 3 hours. Drain and rinse beans before cooking. Add the beans to a pot and cover with about 3 to 4 inches of water. Place over medium-high heat. Add the ham hock, onion, cascavel chili and New mexico chili. Cover and bring to a boil. Turn the heat down to a high simmer, and continue to cook for about 30 to 40 minutes, stirring occasionally. You may have to add more hot water to the beans as they cook. When the skin cracks on the beans, stir in the cilantro, seasonings, cumin, smoked paprika and jalapenos. Continue to cook for about 45 minutes to 1 hour, or until the beans are soft. Serve warm with cornbread. For the Cornbread: Preheat your oven to 350 degrees F. Generously butter a 10-inch Dutch oven or skillet. Pour the 2 tablespoons of melted butter at the bottom of the pan and swirl around. Alternatively, you can use bacon grease. In a medium bowl, combine the cornmeal, flour, baking powder and salt. In a separate bowl, whisk together the milk, egg and baking soda. Pour the wet into the dry mixture and mix well. Stir in the green chilies, bacon, and bacon grease. Pour the mixture into the prepared pan and cook for 25 to 30 minutes, or until golden brown and pulled away from the sides. Remove and let cool slightly before slicing and serving.
Cowboy Kent Rollins
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Breakfast doesn’t get any easier, or tastier, than this cowboy French bread breakfast. Loaded with eggs, cheese, bacon, Hatch Green Chilies and a sprinkle of our Lower Sodium Original Seasoning for all that flavor without all the salt. Try it yourself in our TikTok Shop! #cowboycooking #kentrollins #breakfastrecipe #easybreakfast #campcooking #castironcooking #lowersodium #tiktokshopfinds #cookwithme #frenchbreadbreakfast #brunchideas
Cowboy Kent Rollins
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That cheese pull hits different when it’s inside the meatball. 🔥 Cooked in bacon grease. Smothered in homemade marinara. This cowboy Meatball Sub is worth every bite. Recipe’s at the link in bio and below. Thanks to @thefreshchileco for the added flavor. Ingredients Cowboy Marinara Sauce 2 tomatoes 6 garlic cloves 1 small white onion rough chopped 2 teaspoons oregano 6 ounce can tomato paste 1 tablespoon butter melted 2 basil leaves finely chopped 2 tablespoons Fresh Red Chile Sauce or more to taste *See note Salt and pepper to taste Meatballs 1 lb. ground beef ground chuck 6 slices bacon cooked and diced (reserve the grease) ½ cup diced white onion 2 teaspoons oregano 1 tablespoon Kent’s Original seasoning or salt and pepper 1 ½ cups shredded mozzarella cheese divided (plus more for sprinkling) 2 hoagie rolls 4 tablespoons butter melted 1 cup shredded parmesan cheese Chopped parsley for topping Instructions For the marinara sauce: In a medium saucepan, add the tomatoes, garlic and onion. Cover with water and bring to a boil over medium-high heat. Cook for about 10 minutes, or until the tomato skin cracks and the onions are tender. Peel and core the tomatoes and place in a blender. Strain the onions and garlic from the saucepan and add to the blender along with the oregano. Blend until smooth. In a medium saucepan, combine the tomato paste and butter. Stir in the contents of the blender. Stir in the basil and Red Chile Sauce. Cook over low heat for 2 to 3 minutes, stirring occasionally. Salt and pepper, to taste. Set aside. In a medium bowl, with your hands, combine the ground beef, bacon, onion, oregano and Original seasoning. Form the meat into 8 to 10 balls. Make a small indention in the middle of each meatball and add 1 to 2 teaspoons of mozzarella cheese. Form the meat around the cheese. In the same cast iron skillet you fried the bacon, heat the grease over medium-low heat. Add the meatballs and cook for about 10 minutes, rolling around, to brown all the edges until they are cooked through. Place the meatballs in the saucepan with the marinara sauce and simmer for about 5 minutes, stirring occasionally. Cut the hoagie rolls down the center, be careful not to slice all the way through the rolls. Spread with the 4 tablespoons of butter. Place about ½ cup of the parmesan cheese on one side of the bun and ½ cup of the mozzarella on the other side. Repeat with the other roll. Toast the rolls in a preheated oven to 450 degrees F. oven, until the cheese is melted. Spread about two tablespoons of the marinara sauce on one side of the roll, top with 4 to 5 meatballs. Sprinkle with additional mozzarella cheese and parsley. Repeat with the remaining ingredients. Serve immediately. #CowboyCooking #MeatballSub #CastIronCooking #KentRollins #FreshChileCo #EasyDinnerIdeas #ComfortFood #FoodTok #CheesePull #SandwichTok
Cowboy Kent Rollins
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This cowboy classic got a TV dinner makeover! Kent’s meatloaf is easy, flavorful, and made with our Lower Sodium Original Seasoning. Grab some from our shop and taste the difference. #CowboyCooking #MeatloafRecipe #banquettvdinner #ComfortFood #KentRollins #LowerSodium #CookingTips #EasyDinner #HomeCooked
Cowboy Kent Rollins
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Elk Chili! Recipe below & at link in bio. Original Seasoning brings out the flavor in any meat! Ingredients 2 to 3 pound elk chuck roast or beef chuck roast cut into 1-inch pieces 3 tablespoons Kent’s Original seasoning or your favorite all-purpose seasoning 3 tablespoons olive oil 4 dried ancho peppers seeded and stemmed 4 dried Guajillo peppers seeded and stemmed 1 large white onion sliced 4 garlic cloves 4 Roma tomatoes 2 chipotle peppers in adobo sauce chopped from can 2, 15 ounce cans kidney beans drained 1 cup beef broth ½ tablespoon dried whole oregano 1 teaspoon cumin Instructions Season the cubed meat well on all sides with the Original Seasoning or substitute. Heat the olive oil to a Dutch oven or large stock pot, over medium-high heat. Add the meat and cook for 4 to 5 minutes, or until the sides are browned, stirring occasionally. Set aside. Add the dried chilies, onion and garlic to a pot and cover with water. Bring to a boil for about 10 minutes, or until the chilies are tender. Meanwhile, add 2 tomatoes to a cast iron skillet over medium-high heat. Roast until they are slightly charred and tender, rotating occasionally. Strain the contents of the pot from the water (reserve the water) and place in a blender. Add the roasted tomatoes and blend until smooth. Alternately, for a chunkier consistency, you can finely chop the contents rather than blending. Pour the contents of the blender to the Dutch oven with the meat. Stir in the chipotle peppers, kidney beans, 4 cups of the chili broth, beef broth, oregano and cumin. Chop the remaining 2 tomatoes and add to the Dutch oven. Bring to a simmer and cook for about 1 ½ to 2 hours, or until the meat is tender. Season with salt and pepper to taste. Serve warm with cornbread or biscuits. Notes You can alternately substitute any meat for the elk. #cowboycooking #elk #elkchili #chilirecipe #campcooking #recipe
Cowboy Kent Rollins
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Cool weather calls for a bowl of cowboy comfort. We’re cooking Butternut Squash Soup right over the fire with our Lower Sodium Original Seasoning to bring out that rich roasted flavor. It’s simple, hearty, and easy to make out on the range or at home.  1 stick butter 3 tablespoons olive oil 2 cups chopped yellow onion 2 medium sweet potatoes, peeled and chopped 1 cup chopped carrots 1 red bell pepper, chopped 6 cups peeled and chopped butternut squash (about 4 pounds) 4 cups chicken broth ·   1 cup heavy cream 1 to 2 tablespoons light brown sugar 1 teaspoon curry powder ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon Salt and black pepper Seasoned croutons, for serving (optional) Directions In a large Dutch oven or pot over medium heat, melt the butter. Stir in the olive oil. Add the onion, sweet potatoes, carrots, bell pepper, and squash. Cover and reduce the heat to medium-low. Cook for about 30 minutes, stirring occasionally, until the vegetables are soft. Allowing the vegetables to cook down for a longer period of time, at a low heat, helps release their natural sweetness. Stir in the broth, cover, and cook for an additional 15 minutes. Pour the contents of the skillet into a blender. Add the cream, brown sugar, curry powder, nutmeg, and cinnamon. Blend until smooth. Pour the contents of the blender back into the Dutch oven and simmer over medium heat for about 15 minutes, letting the flavors incorporate and the soup to warm through. Season with salt and pepper to taste. Serve warm, topped with croutons, if desired. #cowboycooking #butternutsquashsoup #campfirecooking #souprecipe #comfortfood #kentrollins #castironcooking #fallrecipes #easyrecipes
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Register now to get a reminder to go LIVE tonight February 18 at 7:00 CST! We will be making Cowboy Goulash! #live #liveevent #cowboycooking #cowboykent #tiktoklives #cookwithme #cookwithus #cowboy #howdy
Cowboy Kent Rollins
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