COMPLIMENTARY RECIPES


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BLACKENED SPICE FOR FISH

Mix together 2 tsp. Hungarian paprika

tsp. Ground black pepper

tsp. Ground cumin

tsp. Ground coriander

pinch of salt

Mix the spices together and roll the fish in the mixture.

Using butter, in a very HOT pan , heat until the butter is very brown or black.

Put fish in the pan and fry each side for 1-2 minutes.

 

BONE DUST BBQ SPICE

Mix together all the following and store in an airtight container in a cool, dry place away from heat and light:

cup paprika

cup chili powder

3 Tbsp. salt

2 Tbsp. ground coriander

2 Tbsp. garlic powder

2 Tbsp. sugar

2 Tbsp. curry powder

2 Tbsp. dry mustard powder

1 Tbsp. pepper

1 Tbsp. dried basil

1 Tbsp. dried thyme

1 Tbsp. ground cumin

1 Tbsp. cayenne pepper

Can be used on all kinds of meat. To apply Bone Dust simply rub it in and on. For ribs and other red meats use a sharp knife to score the meat in a diamond pattern first.

For Chicken, just rinse the bird off and pat dry inside and out with paper towel.

To apply Bone Dust, simply grab a finger full and rub it in.

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CHICKEN ITALIAN STYLE

Line a 9”x13” pan with thighs or chicken breasts, skin side down[I remove the skin]

Sprinkle over the chicken:

tsp. garlic powder or granulated

tsp. oregano

1 tsp. salt

tsp.pepper

Bake uncovered for 1 hour at 375F.

Turn and bake hour longer or until chicken is tender.

****Weight Watchers Recipe****

COAT AND SHAKE

Many people come in and ask for a coating mix for their meat....this recipe is a good one to keep on hand.

 

Stir the following ingredients together and blend well:

2 cups flour

2 Tbsp. salt

1 Tbsp. pepper

2 Tbsp. dry mustard

1/2 tsp. basil

1/2 tsp. oregano

4 Tbsp. Spanish paprika

1 tsp. ginger

1/2 tsp. thyme

Store in a tightly covered jar.

When using, mix 1 1/2 Tbsp. mix to 1 cup bread crumbs.

Blend together and shake pieces in a bag.

NOTE: You could add 2 Tbsp. parmesan cheese if desired.

 

Barbeque Back ribs

4 racks pork baby back ribs[each 1   lb]

2 Tbsp. Bone Dust BBQ Spice Rub

2 lemons, sliced

2 cups apple juice

The Maple Bacon BBQ Sauce

8 slices bacon, diced

6 cloves minced garlic

1 large onion, diced

1 cups ketchup

1 cup applesauce

cup maple syrup

cup cider vinegar

2 Tbsp. hot sauce

2 Tbsp. worchestershire sauce

2 tsp. celery salt

1 tsp. liquid smoke

 1 tsp. mustard powder

tsp. cayenne pepper

Pinch salt

Preheat oven to 325 F degrees. Score the membrane on the backside of the ribs and rub the BBQ Spice into the meat. Lay ribs meat side down in the roasting pan. Lay 3 or 4 lemon slices on the back of each rib. Pour in the apple juice. Cover tightly with a lid and braise for 2 hours or until tender. Let cool slightly.

 

BEAUMONDE DIP

This is a very popular vegetable dip I've found since I started my business.

Mix together:

1 cup sour cream

1 cup Hellman's mayonnaise

1 tsp. parsley flakes

tsp. dill weed

1 tsp. beaumonde spice

1 tsp. chives

tsp. garlic salt

3 drops tobasco sauce

1 Tbsp accent (MSG)

( I left the last ingredient out- optional to everyone's taste.)

 


 

 

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DILL DIP

2/3 cup sour cream

2/3 cup mayonnaise

1 Tbsp chopped parsley

1 Tbsp grated onions

1 Tbsp dill seed

1 tsp. beaumonde spice

 

Combine, chill and serve with crackers or crisp raw veggies.

BLUMENHOKE DIP

During the summer months, if unexpected guests arrive, a vegetable tray with veggies and a tall, cool drink are always appreciated.

 

Mix together and let stand for a hour:

2 tsp. garlic powder

3 Tbsp oil (I use sunflower)

cup white sugar

2 Tbsp prepared mustard

NOTE: I add a touch of dry mustard also for that extra zip!

 

Add:

1 cup Miracle Whip

 

Beat until the consistency of pudding. Refrigerate overnight or at least for four to six hours.


CREAMY FETA SPREAD

In a food processor, process until well blended:

3-5 cloves garlic, chopped

6 oz. cream cheese

6 oz. feta cheese

Add and process:

cup yogurt

cup fresh parsley

2 tsp. dried oregano

Tsp. cayenne or hot sauce[I put a little of both in]

Add: cup chopped green olives

Combine with the cheese bit leave everything slightly chunky.Taste and add salt and pepper if needed. Place in a a bowl or a crock and garnish with dill, if available.

Serve with pita toasts, cold shrimp, crackers;spread on leaves of radicchio or form thin slices of prosciutto into cone shapes , filling them with the spread.

NOTE: To use as a dip for vegetables, thin the mixture with yogurt.                                            

Spread will keep refrigerated for 5 days.                       Enjoy!

DRUMSTICK DESSERT

Mix together and pat into a 9”x 13” pan, saving 1 cup of mixture for the top-

2 cups graham wafer crumbs

cup melted butter

cup crunchy peanut butter

Drizzle 1 tin (284 ml) Hershey chocolate sauce over top, saving a small

amount to drizzle over the top.

Beat together 8 oz. Cream cheese

cup white sugar

cup peanut butter

1 tsp. Vanilla

4 eggs

Fold in a large container of Cool Whip.

Place in pan and sprinkle the remaining crumbs over the top.

Drizzle the remaining Hershey chocolate sauce over top

Freeze 2-3 hours or overnight .

Take out awhile before serving.

NOTE: Kraft Cool Whip and Hershey Chocolate are Gluten Free

Use Kinnikinnack G/F graham wafer crumbs.

HERBS DE PROVENCE

This traditional herb mix combines herbs commonly used in France. Use to season chicken, vegetables, or meat.

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

      3 Tablespoons dried marjoram

      3 Tablespoons dried thyme

      3 Tablespoons dried savory

      1 teaspoon dried basil

      1 teaspoon dried rosemary

      1/2 teaspoon dried sage

      1/2 teaspoon fennel seeds

Preparation:

Combine marjoram, thyme, savory, basil, rosemary, sage, and fennel. Mix well and spoon into a tightly-lidded jar. Store in a cool, dark place up to 4 months.

Use herbs de Provence to season chicken, vegetables, or meat

 

Homemade salad dressings are inexpensive, easy to make, additive free and keep for several weeks in the fridge.

As a general rule, use one part acid [ex.citrus fruit or vinegar] to 3 parts oil and then add your own seasonings-mustard, pepper, fresh or dried herbs, soya sauce, Tabasco, lemon peel or your choice-taste and adjust before serving.

The following was a delicious over chicken salad served on lettuce with tomato wedges and crusty bread.

In a blender, blend together:

3 Tbsp. lime juice

1 tsp. chili powder

1 tsp. Liquid honey

tsp. Salt

tsp. ground ginger

Pinch cayenne pepper

1/3 cup vegetable oil

Serve over chicken or tuna salad.

 

HUMMUS

Ingredients:

2 cups cooked chick peas

cup bean liquid

cup lemon juice

2 cloves garlic, finely minced

1 tsp. salt (optional- reduce if beans are salted)

3 Tbsp tahini

2 Tbsp chopped fresh parsley or 2 tsp. dried parsley

2 Tbsp olive oil (optional)

 

Method:

Puree chick peas in a processor or blender adding the liquid for a smooth creamy puree. Transfer to a shallow serving bowl and beat in lemon juice, garlic and salt; gradually add tahini to form a thick light paste.

Let stand for about 30 minutes so flavour has a chance to develop.

Sprinkle with parsley (this can be out right into mixture) and if desired drizzle oil over surface just before serving (this is unnecessary.)

Serve with pita bread, crackers or corn/rice chips. Delicious!

RAW VEGETABLE SAUCE

Mix together:

1 cup mayonnaise

Tbsp lemon juice

tsp. salt

tsp. paprika

1 tsp. parsley

1 tsp. minced dry herbs

tsp. grated onion

cup sour cream

1/8 tsp. curry powder

tsp. worchestershire sauce

tsp. celery seed

1 Tbsp chopped chives

 

Serve with raw veggies or over salad.

 

TIP: Dips are best made the day before as the flavours blend.

SALAD TO DIE FOR

Dressing:

Pour all ingredients into the blender; blend on high:

1/3 cup cider vinegar

3 cloves garlic

2 shallots (green onions)

1 tsp fresh ground pepper

1 tbsp Dijon mustard

1 tbsp coarse mustard (Dutch mustard)

2/3 cup maple syrup

 

Turn blender down to low and slowly add:

1 cup canola oil

 

Yield: 2 cups

 

Salad:

Mix together and serve with above:

Hearts of romaine

1 red apple, chopped

Honey roasted almonds

Crumbled blue cheese

 

Note: Dressing can be served on the side or put on when ready to serve. You can use romaine leaves, feta cheese, etc. Let your imagination take over!

SALT SUBSTITUTE

2 ml. ground basil

3 ml. white ground pepper

15 ml. onion powder

15 ml. garlic powder

3 ml. spanish paprika

15 ml. dry mustard

5 ml. thyme

1 ml. celery seed, ground

1 ml. ground rosemary

Blend all together and put in a shaker with some raw rice, this absorbs the moisture and helps to keep it free- flowing.

NOTE: 5 ml. = 1 tsp. for imperial measure.

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