Main Courses

Acorn Squash Stuffed With Sausage, Spinach, Seasoned Salt And Tuscan Seasoning

Meats, Vegetables

Prep Time: 30 min Cook Time: 50 min Total Time: 1 hr, 20 min Difficulty: Medium Servings: 4 Source: Penny Harris

Ingredients

  • 2 medium acorn squash
  • 1 cup of cherry tomatoes, halved
  • 1 lb of Italian turkey or chicken sausage links, casings removed. Mix hot and mild sausage, to your taste.
  • 1/2 lb of fresh cremini mushrooms, chopped
  • 3 large cloves of garlic, finely chopped
  • 2 shallots, finely chopped
  • 1 1/2 tablespoons of seasoned salt, or more to taste
  • 1 tablespoon of Tuscan Bread Dipping Seasoning or more to taste
  • 1 teaspoon ground black pepper
  • 1/2 cup of freshly chopped cilantro
  • 6 oz feta cheese, crumbled
  • 3 tablespoons of freshly squeezed lemon juice
  • 2 cups of baby spinach
  • 4 tablespoons of olive oil

Description

Acorn squash halves stuffed with sausage and spinach, seasoned with Tuscan Seasoning

Directions

Preheat oven to 400 degrees

Cut squash in half, lengthwise; remove and discard seeds. Brush cut side with olive oil and 1/2 tablespoon seasoned salt. Place cut side down in roasting pan, add ¼ inch of water. Bake uncovered 35-40 minutes or until inside is soft. Take out of oven.

Reduce heat to 325 degrees

Meanwhile, in a large skillet, sauté garlic and shallot in 2 tablespoons of olive oil, until soft, about 8 minutes. Add more olive oil if needed. Transfer to a separate bowl.

In same skillet, sauté mushrooms in 1 tablespoon olive oil, until soft, about 5 minutes. Add more olive oil if needed. Transfer to bowl with shallots and garlic.

In same skillet, cook sausage until no longer pink, about 10 minutes. Return shallots, garlic and mushrooms to skillet. Add dry seasonings and lemon juice, cook together for 5 minutes. Add tomatoes and spinach, and cook 8 more minutes. Adjust seasonings to taste.

Turn squash halves in roasting pan so they are hollow side up, and spoon mixture into squash cavities. Add crumbled feta to top. Bake 5-10 minutes longer or until heated through.

When serving, garnish with cilantro, depending on taste.

Burger, Burger, Burger

Meats

Prep Time: 35 min Cook Time: 10 min Total Time: 45 min Difficulty: Easy Servings: 4

Ingredients

  • 2 lbs. lean ground beef or ground turkey
  • 2 Tablespoons Burger, Burger, Burger Blend
  • Salt and pepper to taste

Directions

  • 1. Place ground meat into a mixing bowl and add spice blend.
  • 2. Mix well and then divide mixture into 6-8 patties. Flatten middle so patties are somewhat equal in density.
  • 3. Place patties individually onto a plate and put into refrigerator for 30 minutes, which will let patties settle.
  • 4. Pre-heat grill to medium high
  • 5. Cook patties for 10-15 minutes depending on desired wellness of meat. Flip patties over half way through cooking.

Curried Chicken Breasts With Fruit

Poultry

Prep Time: 15 min Cook Time: 25 min Total Time: 40 min Difficulty: Medium Servings: 4 Source: Ellen Weber

Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • Flour to dredge chicken
  • 1-2 TBS olive oil
  • 6 ounces chicken stock
  • 1/2 teaspoon salt
  • black pepper to taste
  • 1 garlic clove minced
  • 1 TBS dry sherry
  • 1 TBS Madras or Vindaloo curry
  • 1 TBS honey
  • 1 TBS chopped parsley
  • 2 medium apples - Honey Crisp or Delicious cut into 1 inch chunks not peeled
  • 1/2 cup currants
  • 1/2 cup walnut pieces

Directions

  • Dredge chicken lightly in flour.
  • Heat oil and fry chicken on med-high heat for about 3-4 minutes until browned. Remove from pan.
  • Combine next 8 ingredients together in pan and cook until heated.
  • Return chicken breasts to pan and add apples, currants and walnuts.
  • Cook for about 10 minutes until chicken is done and sauce has slightly thickened.
  • Goes well served over basmati rice.

Curried Chicken With Madras Or Vindaloo

Poultry

Prep Time: 15 min Cook Time: 55 Total Time: 1 hr, 10 min Servings: 2 Source: Penny Harris

Ingredients

  • 4 chicken thighs, boned and skin removed (1 1/2 lbs)
  • Seasoned salt and freshly ground pepper
  • 1 ground red chili pepper (heat level depends on preference)
  • 2 tablespoons canola oil or as needed
  • 1 large white onion, thinly sliced
  • 2 tablespoons Madras or Vindaloo curry powder
  • 1 tablespoon minced fresh ginger
  • 5 cloves garlic, minced
  • 1 can (14.5-ounce) diced tomatoes, undrained
  • 1 1/2 cups chicken stock
  • 3/4 cup canned lite unsweetened coconut milk
  • 1/2 cup chopped cilantro
  • cooked brown basmati rice
  • plain yogurt (optional)
  • 4 teaspoons freshly squeezed lemon juice

Directions

  • 1. Season chicken generously with seasoned salt, black pepper, and ground red chili pepper
  • 2. Heat oil in a deep skillet or sauté pan over medium high heat. Add chicken and brown 3-4 minutes per side or until browned. Transfer to a plate and cut chicken into quarters.
  • 3. Add more oil if necessary. Add the onion, then reduce heat to medium low and cook 10 minutes until it softens and begins to brown.
  • 4. Add Madras or Vindaloo curry powder, ginger and garlic, and cook for 1 minute. Add tomatoes, chicken stock, and coconut milk. Return chicken to the pan. Bring to a boil, reduce heat to low, partially cover and simmer 40-45 minutes.
  • 5. Add lemon juice and 1 tablespoon of seasoned salt, adjust seasoning to taste.
  • 6. Add 1/2 lb fresh spinach, cook 10 more minutes.
  • 7. Served over cooked rice and top with yogurt if desired.

Green Chili Chicken Stew

Poultry, Soups and Stew

Prep Time: 30 min Cook Time: 1 hr, 15 min Total Time: 1 hr, 45 min Difficulty: Medium Servings: 6-8

Ingredients

  • 3 cloves garlic minced
  • 3 TBS olive oil
  • 2 onions chopped
  • 1 red pepper chopped
  • 2 lbs chicken thighs cut into 1 inch cubes
  • 1 lb chorizo sausage into 1 inch pieces
  • 12 oz can of chopped green chilis
  • 6 cups chicken stock
  • 1 meco or morito chiplote chili pepper ground
  • 2 TBS mild chili powder
  • Salt and pepper to taste
  • 4 cups chopped zucchini
  • 4 TBS chopped cilantro - or more to taste

Directions

  • Sauté onions, garlic, and peppers until onion is golden
  • Rub chicken with 1 TBS chili powder then sauté with sausage until brown
  • Add all the other ingredients including the remaining chili powder into a pot, except for zucchini and cilantro
  • Simmer for an hour or so
  • Add chopped zucchini and cook for 10 minutes
  • Add cilantro and serve

Grilled Chili Lime Scallops Over Creamed Corn

Fish

Ingredients

  • 2 Tbsp Chili lime blend
  • 1 tsp granulated garlic
  • 1 tsp granulated onion
  • 1 tsp smoked paprika
  • 1 lb large sea scallops (side muscle removed), rinsed and dried
  • 2 Tbsp olive oil
  • 4 green garlic or 2 medium leeks, white and pale green parts only, sliced thinly.
  • 1 shallot chopped finely
  • 1 clove of garlic, thinly sliced
  • 4 ears of corn, husked and grated
  • 1 Tbsp unsalted butter
  • Kosher salt
  • Vegetable oil for drizzling
  • Lime wedges for serving
  • Also: Four metal skewers

Directions

Prepare a grill for medium-high heat. Mix chili lime blend, granulated garlic and onion, and paprika. Rub scallops all over with mixture. Chill scallops while making the creamed corn.

Heat olive oil in a medium sauce pan over medium low heat. Cook green garlic, shallot, and garlic until very tender but without discoloring, 6-8 minutes. Increase heat to medium and add grated corn and cook, stirring often, until liquid evaporates, about 5 minutes. Continue to cook, adding water 2 Tbsp. at a time as liquid is absorbed, about 12-18 minutes until it takes on a creamy consistency. Add butter and season with salt to taste.

Thread scallops onto skewers, season with salt and drizzle with oil. Grill until deeply browned and cooked through, about 3 minutes a side. Serve over corn and drizzled with lime juice.

Grilled Pork Tenderloin With Honey Chipotle Rub

Meats

Prep Time: 10 min Cook Time: 10 min Total Time: 20 min Difficulty: Easy Servings: 2 Source: Mary Partin

Ingredients

  • 1 pork tenderloin, silver skin removed , cut into 1 inch medallions
  • 2-3 tablespoons Honey Chipotle Rub
  • salt and pepper to taste

Description

Pork tenderloin medallions. Rubbed and grilled

Directions

  • Toss pork tenderloin medallions in seasoning until well coated.
  • Grill over direct heat, 3-5 minutes per side, until cooked.
  • Let meat rest a few minutes before serving.

Grilled Salmon with BBQ Salmon Rub or Grilled Salmon Seasoning

Fish

Prep Time: 15 min Cook Time: 15 min Total Time: 1 hr Difficulty: Easy Servings: 2

Ingredients

1 lb. of fresh salmon, 1 fresh lemon, 2-3 Tablespoons of olive oil, 1-2 Tablespoons of BBQ Salmon Rub or Grilled Salmon Seasoning

Description

Grilled salmon

Directions

  • Wash salmon and place in baking pan skin side down.
  • Squeeze lemon over fish
  • Mix olive oil and chosen seasoning together in a bowl
  • Rub over salmon
  • Cover fish in baking pan and place in refrigerator for 30 minuets
  • Preheat grill to medium high heat
  • Lightly oil grill
  • Place salmon directly on grill, skin side up, cook for 6 minuets
  • Flip salmon and cook for another 4 minutes.
  • Fish is done when the meat will easily flake when lightly touched
  • Remove from grill.

Holiday Roast Beast Brisket

Meats

Prep Time: 30 minutes Cook Time: 4 hr, 30 min Total Time: 5 hr Difficulty: Medium Servings: 6-8 Source: Jim Harris

Ingredients

  • 3-4 Tablespoons of Holiday Roast Beast Seasoning
  • 1/2 cup fresh lemon juice
  • 1/2 cup spicy mustard
  • 2 Tablespoons Worcester sauce
  • 2 Tablespoons Sambal Olek
  • 2 Tablespoons Hoisin sauce
  • 1/4 olive oil
  • 4 Tablespoons minced fresh basil leaves
  • 4 cloves minced garlic
  • 2 Tablespoons ground horseradish
  • 4-6 pound brisket

Description

Roast Brisket

Directions

  • Rub 1/2 of Holiday Roast Beast Seasoning onto the brisket
  • Sear the brisket using a cast iron frying pan
  • Stir in other 1/2 of Seasoning with the next 8 ingredients ( making a lemon juice mixture)
  • Place brisket on a piece of heavy duty aluminum foil large enough to cover completely
  • Seal brisket very well - making it airtight
  • Place brisket in shallow pan and roast at 325 for 4 hours. Best to use convection setting
  • Take brisket out of the oven and let sit for 15 minutes
  • Skim fat from juices in the aluminum foil. Mix up to 1/2 cup juices with reserved lemon juice mixture and horseradish
  • Slice brisket across the grain serve with mixture.

Indoor Ribs, Memphis style

Meats

Prep Time: 10 min Cook Time: 2 hr Total Time: 2 hr, 10 min Difficulty: Easy Servings: 4-6 Source: Mary Partin

Ingredients

  • 2 slabs baby back ribs
  • 4-5 tablespoons Memphis Rib BBQ rub
  • Salt and freshly ground pepper to taste
  • optional BBQ sauce to your taste

Description

Memphis style baby back ribs, no grill necessary!

Directions

  • Preheat oven to 300 degrees.
  • Season both sides of the rib racks.
  • Wrap each rack tightly in foil (meaty side up) and place on baking sheet, in a single layer.
  • Bake until tender, 2 hours or more depending on size of racks.
  • Open foil, carefully drain fat. Broil until ribs are perfectly browned.
  • Optional: brush with additional complimentary style of BBQ sauce, and then broil to brown ribs.

Indoor Ribs, Smoky Sweet

Meats

Prep Time: 10 min Cook Time: 2 hr, 30 min Total Time: 2 hr, 40 min Difficulty: Easy Servings: 4-6 Source: Mary Partin

Ingredients

  • 2 racks of baby back ribs
  • 4-5 tablespoons smoky molasses rub
  • Salt to taste
  • Optional BBQ sauce

Description

Tender baby back ribs without a grill!

Directions

  • Preheat oven to 300 degrees.
  • Season both sides of the rib racks.
  • Wrap each rack tightly in foil (meaty side up) and place on baking sheet, in a single layer.
  • Bake until tender, 2 hours or more depending on size of racks.
  • Open foil, carefully drain fat. Broil until ribs are perfectly browned.
  • Optional: brush with additional complimentary style of BBQ sauce, and then broil to brown ribs.

Jerk Seasoning Rubbed Chicken Legs

Poultry

Prep Time: 1 hr Cook Time: 30 min Total Time: 1 hr, 30 min Difficulty: Easy Servings: 4 Source: Mary Partin

Ingredients

  • 4 whole chicken legs, separated into drumsticks and thighs
  • 1/4 cup vegetable or olive oil
  • 2-3 tablespoons Jamaican jerk seasoning depending on size of chicken legs
  • Salt to taste

Description

Chicken thighs and drumsticks dry rubbed and baked

Directions

  • Preheat oven to 425 degrees
  • Rub chicken pieces thoroughly to coat. Season with salt, to taste. Refrigerate for 1 hour to intensify flavor.
  • Pour oil into baking pan. Place chicken pieces in a single layer. Bake until browned and chicken is done, 30-35minutes.

Lamb Chops With Ras El Hanout

Meats

Prep Time: 5 min Cook Time: 10 min Total Time: 15 min Difficulty: Easy Servings: 4 Source: Mary Partin

Ingredients

  • 8-10 lamb chops
  • 4 teaspoons ras el hanout
  • salt and freshly ground pepper to taste
  • 2 tablespoons olive oil
  • 1 cup Greek style or thick plain yogurt
  • lemon wedges

Description

Quick and delicious Moroccan influenced lamb. Ras El Hanout has some heat, so if you prefer, serve the seasoned oil on the side.

Directions

  • Season both sides of the lamb with 2 teaspoons of ras el hanout, salt and freshly ground pepper.
  • Heat large skillet, and oil lightly with olive oil.
  • Sauté chops 3-5 minutes per side, but leaving them pink inside. Remove from heat and keep warm.
  • Blend 2 tablespoons olive oil and remaining 2 teaspoons ras el hanout and salt to taste.
  • Spread layer of yogurt on serving dish. Place chops on yogurt. Drizzle with seasoned oil, and serve, garnished with lemon wedges.

Rabbit with Ras el Hanout And Saffron

Meats, Soups and Stew

Prep Time: 2 hr Cook Time: 1 hr, 10 min Total Time: 3 hr, 10 min Difficulty: Hard Servings: 4

Ingredients

  • 1 rabbit cut into 8 to 12 pieces
  • 6 TBS olive oil
  • 2 cups chopped leaks
  • 2 shallots chopped
  • 4 garlic cloves minced
  • 1 head of bok choy- just the white part chopped. Save greens for another dish
  • 3/4 lb. shiitake mushrooms cut into small pieces
  • 1 lb. green beans trimmed and cut in half
  • 1/2 cup sliced pitted Moroccan or Sicilian olives
  • 2 cups chicken broth
  • 1 1/2 cups red wine
  • 1/2 cup fresh lemon juice
  • 1/4 cup chopped cilantro
  • 1 mango chopped
  • 1 morita chipotle pepper
  • 2 TBS Ras el Hanout
  • 1 pinch saffron
  • 2 TBS tomato paste

Directions

  • 1. Rinse rabbit and pat dry; marinade in 1/2 TBS Ras el Hanout, 1/4 cup lemon juice, and 1/2 cup wine for at least 2 hours.
  • 2. Heat 4 TBS oil in heavy large pan over medium-high heat. Working in batches, dry rabbit then add to pan and brown, turning often, about 8 minutes per batch. Transfer rabbit to large sauté pan over low heat- add saffron, stock, rest of Ras el Hanout, and 2 TBS tomato paste. Bring to a simmer.
  • 3. Reduce large pan heat to medium. Add remaining 2 TBS of oil to pan. Add leeks, shallots, garlic, boc choy sauté for 5 minutes and add to sauté pan. Mix in mushrooms and green beans, cook for 5 minutes. Stir in rest of wine,marinade and chipotle and simmer for 5 minutes. Cover and simmer for about 30 minutes until rabbit is tender stir occasionally. Add cilantro, rest of lemon juice, and mango. Cook for 2 more minutes. Add salt and pepper if desired and serve.

Rack Of Lamb With Herbes De Provence

Meats

Ingredients

Portions of ingredients for one rack of lamb

  • 2T Herbes de Provence
  • 2T Olive oil
  • Salt and Pepper to taste

Directions

  • At least a half hour before cooking: combine oil and herbes de Provence. Salt and pepper lamb, let all of the above come to room temperature.
  • In a very hot skillet, sear well all sides of the rack, starting with the fat cap facing down. A little high temperature tolerant oil (like vegetable oil) can be used but really is not necessary. Preheat oven to 425.
  • Let the lamb cool enough to handle safely, and thoroughly rub with herb oil. For medium rare roast until the internal temperature reads 120 degrees, about 14-17 minutes depending on the level of sear. Rest for 5-6 minutes.

Roasted Chicken With Herbes De Provence

Poultry

Prep Time: 5 min Cook Time: 1 hr, 15 min Total Time: 1 hr, 20 min Difficulty: Easy Servings: 6 Source: Mary Partin

Ingredients

  • 1 whole roasting chicken
  • 1 lemon, cut in half
  • 1 onion, quartered
  • 2 teaspoons Herbes de Provence
  • salt and freshly ground pepper

Description

Whole roasted chicken, French inspired.

Directions

  • Preheat oven to 375 degrees.
  • Rub inside of chicken with cut lemon (if you like lemon, put the cut lemon in the cavity of the chicken). Place cut onion inside chicken cavity. Sprinkle with salt and pepper inside cavity.
  • Rub Herbes de Provence on chicken skin.
  • Place in roasting pan that has been covered in foil for easier clean up.
  • Roast chicken, uncovered, until chicken is cooked through, approximately 1 1/2hours.

Steak Au Poivre With Bourbon Smoked Peppercorn Sauce

Meats

Ingredients

  • Beef steaks of choice. Proportions are for two medium sized steaks.
  • 1 cup heavy cream
  • 1 shallot, minced
  • 1/4 cup bourbon whiskey
  • 1/4 cup bourbon smoked peppercorns, half whole, half coarsely ground
  • 1T Vegetable oil (or high temp oil of choice)
  • Salt

Description

A sweet smoky American take on a French classic

Directions

  • In a small pan, bring shallots, half of cream and whole peppercorns to a simmer. Rub steaks with the coarsely ground pepper as well as salt according to preference. Let cream simmer for fifteen minutes or so, stirring occasionally and adding more cream a little at a time as it cooks down.
  • Heat oil in a pan or skillet on medium high heat. When hot, cook steaks to preference (two minutes a side followed by one minute a side is a good rule of thumb).
  • When steaks are finished remove and rest. Meanwhile deglaze steak skillet with bourbon and scrape up bits. Pour cream sauce into bourbon, mix and simmer for a few minutes to cook off alcohol. Salt to taste and serve sauce over steaks.

Superb Tacos

Meats, Poultry

Prep Time: 10 min Cook Time: 15 min Total Time: 25 min Difficulty: Easy Servings: 4

Ingredients

  • 4 tablespoons Taco Seasoning
  • 1 lb ground meat (beef, turkey, or chicken)
  • 1 cup water
  • ⅓ head of lettuce or more to taste, shredded
  • 1 medium onion or more to taste, minced
  • 1 large tomato or more to taste, chopped
  • ⅓ lb cheese (cheddar, Monterey Jack, or Queso Blanco), shredded
  • Taco shells, hard or soft
  • Your favorite condiments: sliced black olives, sour cream, pickled jalapeños, guacamole, salsa)

Description

Perfect for Taco Tuesday’s

Directions

  • Brown meat in skillet.
  • Add Taco Seasoning and water; mix well.
  • Bring mixture to a simmer, turn down heat, cover, and cook on very low heat for 10 minutes or until mixture starts to thicken. Remove from heat.
  • Follow taco shell package directions, and heat taco shells.
  • Place lettuce, tomatoes, onions, and cheese in separate bowls for serving, along with other condiments.
  • Assemble tacos and enjoy!

Turkey Breast With Caribbean Turkey Seasoning

Poultry

Prep Time: 15 min Cook Time: 2 hr, 30 min Total Time: 2 hr, 45 min Difficulty: Easy Servings: 6-8 Source: Mary Partin

Ingredients

  • 6-7 lb turkey breast, with bone
  • 2-3 tablespoons olive oil
  • 2 tablespoons Caribbean turkey seasoning (1/2 teaspoon additional for gravy)
  • 1/4 teaspoons ground cayenne pepper, if you like it spicier

Description

Turkey breast with a Caribbean twist.

Directions

  • Preheat oven to 350 degrees
  • Oil a large roasting pan
  • Rub turkey breast with olive oil, then season all sides with Caribbean blend and cayenne if desired.
  • Roast uncovered until temperature is 165 degrees, 1 1/2 to 2 1/2 hours. Remove turkey from oven and let rest 10 minutes.
  • If desired, retain 2 tablespoons of drippings for gravy. Stir 2 tablespoons all purpose flour into drippings, along with another 1/2 teaspoon Caribbean seasoning. Fry over medium heat for a minute, then slowly whisk in 1 can chicken stock. Cook for 5-10 minutes until thickened and floury taste is gone. Serve in warmed gravy boat with turkey.