Braciole

• 3-4 beef cutlets or thin round steak
• 5-6 cloves garlic, chopped
• 1 red pepper, sliced thin about 1" long
• 1 green pepper, sliced thin about 1" long
• Italian Leaf Parsley
• Mrs Dash's Table Blend seasoning
• Olive oil for browning
• Parmesan cheese, grated
• String for tying (make sure it is regular old string and not some exotic plastic, polymer that is going to give you cancer if cooked!)
• Optional: use toothpicks instead of string 

Using a cutting board, cover with wax paper. Place one slice of meat on the wax paper and cover with Saran Wrap (works better than wax paper on top). Let all of your bad feelings and pent up emotions fly and pound the crap out of the meat until thin. Turn it over and pound it again. Inspect the Saran Wrap after each pounding to make sure no holes are in it, if so replace it.  Repeat with the remaining slices of meat, or until all of your frustrations have been released.

Cut pounded meat into about 3" wide and 4" long strips (depends on shape of meat) and sprinkle with Parmesan cheese and Mrs Dash's seasoning.  Put slices of red and green pepper, garlic, and parsley near one end of the meat and roll up like a burrito (fold side inward where mixture is at and then roll meat down toward the other end.  Try to keep stuffing from coming out of the sides).

Tie rolled meat in the middle first and then near the end of each side, or stab a toothpick through the middle and sides like a little voodoo doll.

When all of the meat has been rolled up, heat a frying pan with olive oil and brown the meat rolls on each side. Place on to a dish if the spaghetti sauce is not yet ready and cover.  Place in spaghetti sauce to simmer.  They should simmer in the sauce for a few hours (the right way to make spaghetti sauce).

Note: Remind people eating the braciole that it is tied with string, or has lethal toothpicks in them and not to eat either. 

Parmesan Panko Mushrooms

• 2 cups vegetable oil, for frying
• 2 eggs
• 2 cups panko (Japanese bread crumbs)
• 12 large white mushrooms, stems discarded
• 1/4 teaspoon Mrs Dash Table Blend seasoning
• 1/4 teaspoon Mrs Dash Garlic and Herb seasoning
• Parmesan or Mozzarella cheese, grated

In a medium skillet, heat the oil until shimmering. In a small bowl, beat the eggs. Place the panko in a small plastic bag, add seasoning and shake until mixed. Dip each mushroom into the egg and let the excess drip off, then drop into the panko mixture into the plastic bag and shake to coat. Fry the mushrooms, 4 at a time, over moderately high heat until golden brown, about 2 minutes per side. Drain on a wire rack set over a baking sheet. Place on serving plate and grate Parmesan or Mozzarella cheese over tops of mushrooms and serve right away.

Note: I used a deep fryer to cook the mushrooms.  I put them in for 2-3 minutes, depending on how many mushrooms I put into the fryer. I think I will try Mozzarella cheese instead or Parmesan cheese next time. Plus add a little salt to the seasoning.

Caesar Salad Spears

• 1/4 cup extra-virgin olive oil
• 7 Belgian endives
• 1/2 teaspoon finely grated lemon zest
• 3-4 anchovy fillets, mashed
• Salt and freshly ground pepper
• 2 tablespoons fresh lemon juice
• 2 cups bread crumbs - see below
• 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
• 1/4 cup mayonnaise
• 4 small garlic cloves, smashed 

 Bread Crumbs

• 6 to 8 slices of Sourdough, French, or Italian bread
• 2 tablespoons butter or olive oil (optional)
• 3 tablespoons olive oil
• 2 teaspoons parsley, finely chopped
• 2 teaspoons thyme, finely chopped
• 1 teaspoon rosemary, finely chopped
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon Mrs Dash Table Blend seasoning

• Preheat your oven to 400 degrees.  Cut 6 slices of the bread, including the crusts, into 1/2-inch pieces.  In a large mixing bowl, toss the diced bread with 3 Tablespoons olive oil, and the parsley, thyme, rosemary, salt, and Mrs Dash Table Blend seasoning.  Mix the ingredients thoroughly, so that the bread is coated with the oil and seasonings.  Bake for 8  minutes, or until lightly browned.

 Caesar Salad

1. Meanwhile, in a bowl mash the anchovies to a paste with the garlic and a pinch of salt using a spoon. Whisk in the mayonnaise, lemon zest and lemon juice, then whisk in the remaining 2 tablespoons of olive oil and season with salt and pepper. Stir in the 1/4 cup of grated cheese.
2. Trim the endives and remove the 60 largest leaves from 6 of the heads. Stack the leaves and trim them to about 4 inches. Thinly slice the remaining endive, along with the trimmings of the 6 other heads (you should have about 3 cups), and toss with the dressing. Spoon the salad onto each spear and garnish with the croutons and grated cheese. Serve immediately.

Angel Hair Pasta with Squid, Mussels and Zucchini

• 6 tablespoons extra-virgin olive oil, plus more for drizzling
• 6 garlic cloves—4 minced, 2 thinly sliced (more garlic can be added according to personal preference- I'm going with 8 cloves)
• 1/2 teaspoon dried oregano
• 3/4 cup panko (Japanese bread crumbs)
•  Salt
• 1/2 teaspoon crushed red pepper 
• 1/2 teaspoon Mrs. Dash Extra Spicy seasoning
• 2 pounds mussels, scrubbed
• 1 cup dry white wine
• 1/2 pound baby squid, bodies cut into thin rings
• 1 pound angel hair pasta
• 1 pound small zucchini, julienned

1. In a large, deep skillet, combine 2 tablespoons of the olive oil with the minced garlic, oregano and panko and cook over moderate heat, stirring constantly, until golden and fragrant, about 7 minutes. Season the crumbs with salt and scrape them onto a plate; wipe out the skillet.
2. In the same skillet, heat the remaining 1/4 cup of olive oil with the sliced garlic, Mrs Dash seasoning and crushed red pepper until fragrant, about 30 seconds. Add the mussels and white wine. Cover and cook until the shells have opened, about 5 minutes; discard any mussels that don't open. Add the squid to the skillet and cook just until firm, 1 minute. Using a slotted spoon, transfer the seafood to a large bowl.
3. Meanwhile, in a large pot of boiling salted water, cook the pasta until barely al-dente. Drain; reserve 1/2 cup of the cooking water.
4. Add the pasta to the skillet, along with the cooking water and the zucchini. Add the seafood and any accumulated juices and toss over moderate heat until the zucchini is cooked, about 1 minute. Transfer the pasta and seafood to bowls. Drizzle with olive oil and sprinkle with the seasoned crumbs. Serve right away.

Slow-Cooker Sour Cream Cheesecake

• 3/4 cup graham cracker crumbs
• 2-1/2 tablespoons unsalted butter, melted
• 1/4 teaspoon cinnamon 
• 1 Tablespoon dark rum 
• 1/2 cup plus 1 tablespoon sugar
• Salt
• 12 ounces cream cheese, at room temperature
• 1 tablespoon all-purpose flour
• 2 large eggs
• 1 teaspoon pure almond extract
• 1 cup sour cream

 Note: Once covered - DO NOT open the lid to take a look at it. The temperature must remain constant.

1. In a medium bowl, mix the graham cracker crumbs with the melted butter, rum, cinnamon, 1 tablespoon of the sugar and a pinch of salt. Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan that's 3 inches deep.
2. In a standing mixer fitted with a paddle, combine the cream cheese with the flour, the remaining 2/3 cup of sugar and 1/4 teaspoon of salt. Beat at medium-high speed until smooth, about 2 minutes. Scrape down the side of the bowl and add the eggs and the almond extract. Beat at medium speed until blended. Add the sour cream and beat until smooth. Pour the batter into the springform pan.
3. Fill a 6- to 7-quart round or oval slow cooker with 1/2 inch of water and position a rack in the bottom. Set the cheesecake on the rack. Cover the slow cooker with a triple layer of paper towels and the lid. Turn the cooker to high and cook for 2 hours without peeking. Turn off the heat and let stand until the slow cooker has cooled, 1 hour.
4. Remove the lid and the paper towels and transfer the cheesecake to a rack to cool to room temperature, about 1 hour. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours.
5. Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run the knife around the edge of the cheesecake. Release the spring and lift the cheesecake out of the mold. Cut into wedges and serve

Rum-Mocha Walnut Layer Cake

Cake

• Fine dry bread crumbs, for dusting
• 2 cups walnut halves (about 7 ounces)
• 1/4 cup unsweetened cocoa powder (not Dutch process)
• 1/2 cup cake flour
• 1 teaspoon instant espresso powder
• 8 large eggs, separated
• 1/2 cup sugar
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt

Filling

• 6 large egg yolks
• 1/4 cup sugar
• Pinch of salt
• 2 tablespoons instant espresso powder dissolved in 1/4 cup dark rum
• 1 pound unsalted butter, softened
• 3 tablespoons coffee liqueur
• 1 tablespoon pure vanilla extract
• 1/2 cup dark rum, for brushing 
• 1/2 cup dark rum for sipping 
• 1-1/2 cups finely chopped walnuts (about 5 ounces), plus walnut halves for garnish 

 

1. Preheat the oven to 350°. Butter two 9-inch round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with bread crumbs, tapping out any excess. In a food processor, pulse the walnuts until finely chopped. Add the cocoa powder, cake flour and espresso powder and pulse until the walnuts are finely ground. Transfer to a bowl.
2. In a large bowl, using an electric mixer, beat the yolks at medium speed until thick and pale, 3 minutes. Beat in 2/3 cup of the sugar; increase the speed to high and beat until thick, about 5 minutes. Beat in the vanilla. In a medium bowl, using clean beaters, beat the egg whites and salt at medium speed until soft peaks form. Gradually add the remaining 1/3 cup of sugar and beat at high speed until the whites are stiff and glossy. Fold the egg whites and ground walnuts into the yolk mixture in 3 batches; fold just until no streaks remain.
3. Divide the batter between the prepared pans; smooth the tops. Bake for about 20 minutes, until the cakes are golden and springy. Transfer to a rack for 10 minutes, then invert the cakes and cool completely. Peel off the parchment; turn the cakes right side up.
4. Fill a medium bowl with ice water. In a medium heatproof bowl, whisk the yolks, sugar and salt. Gradually whisk in the dissolved espresso. Place the bowl over a saucepan of barely simmering water and cook, stirring with a spatula, until the yolks are thick enough to coat the spatula and an instant-read thermometer inserted into the mixture registers 175°, about 10 minutes. Set the bowl in the ice bath and cool, stirring occasionally.
5. In a large bowl, using an electric mixer, beat the butter at medium speed until smooth. Beat in the yolk mixture in 4 batches, beating well between additions. Beat in the liqueur and vanilla.
6. Using a serrated knife, split each cake in half horizontally. Set a top layer, cut side up, on a cake plate; brush it with 2 tablespoons of the rum and spread with 1/2 cup of the filling. Top with a bottom cake layer; brush with 2 more tablespoons of rum and spread with another 1/2 cup of filling. Repeat with the remaining top cake layer, ending with the bottom layer, cut side down. Brush the top of the cake with the remaining 2 tablespoons of rum and spread the sides of the cake with a thin layer of filling. Spread the remaining filling on the top. Press the chopped walnuts around the side of the cake. Refrigerate the cake for at least 4 hours or overnight. Let the cake stand at room temperature for 15 minutes, then scatter the walnut halves on top before serving.

Make sure everyone is over 21 or has a designated driver. Server with coffee. The cake can be made ahead of time and refrigerated for up to 2 days.

Hot Dog Creole

• A package of 8 good quality hot dogs like Nathan's or Hebrew National
• 1-12 oz can whole corn
• 1-15 oz can tomato sauce
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 2 teaspoons instant minced onions
• 1 package (5 oz) corkscrew macaroni

1. Cut hot dogs into 1/2 inch pieces.
2. Cook and stir hot dogs in a large skillet over medium heat until cooked through.
3. Stir in corn (with liquid), tomato sauce, chili powder, salt and onions.
4.  Heat until boiling. Simmer uncovered for 10 minutes.
5. Cook macaroni as directed on package and drain.
6. Server hot dog mixture over the macaroni and sprinkle with grated Parmesan cheese.

New England Pot Roast

• 1/4 cup flour
• 2 teaspoons salt
• 1-1/4 teaspoon pepper
• 4 pounds beef chuck pot roast
• 2 Tablespoons olive oil
• 1-5oz jar horseradish
• 1 cup water
• 8 small potatoes, cut in halves
• 8 small carrots, cut in halves
• 8 small onions (pearl onions)

1. Mix flour salt and pepper and rub mixture on the pot roast. 
2. Cook beef in olive oil in Dutch Oven over medium heat until brown (about 15 minutes)
3. Reduce heat.
4. Spread horseradish on both sides of the beef.
5. Add water, cover and simmer for about 4 hours.
6. 1 hour before the end of cooking, add vegetables and adjust seasoning.

Gravy

1. Pour beef drippings into a bowl, leaving the brown particles left behind in the Dutch Oven. 
2. Let fat rise to the top of the drippings and skim off, reserving 1/4 cup.
3. Return the reserved fat to Dutch Oven and blend in 1/4 cup flour.
4. Cook over low heat stirring constantly until mixture is smooth and bubbly.
5. remove from heat.
6. Add enough water to the beef juice to make 2 cups of the liquid.
7. Stir into the flour mixture.  Heat to boiling, stiring constantly.
8. Boil and stir one minute.
9. Adjust seasoning.

    

Beef Stew in Red Wine Sauce

• 2 pounds lean beef chuck
• 1 tablespoon butter
• 2 tablespoons olive oil
• Mrs Dash Table Blend
• 1 cup finely chopped onion
• 4-6 cloves garlic finely chopped
• 1 tablespoon flour
• 1 bottle of red wine
• 2 bay leaves
• 1 sprig fresh thyme
• 15 pearl onions
• 15 button mushrooms
• 15 baby carrots
• 1/4 lbs bacon slices cut into 1 inch pieces
• 1/4 cup water
• Dash of sugar
• Chopped fresh parsley 

1. Remove the skin or sinew from the top of the meat and any excess fat. Cut the meat into 8 pieces.
2. Preheat the oven to 350°. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a cast-iron pot that is attractive enough for the table. Season meat with Mrs Dash Table Blend and cook on top of the stove over high heat for about 8 minutes, browning the meat on all sides.  Arrange in one layer in the pot.
3. Add chopped onions and garlic. Cook over moderate heat for an additional 5 minutes, stirring occasionally. Add 1 tablespoon of flour. Mix in well so that the flour doesn't form lumps. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, season lightly and bring to a boil. Stir well and cover.
4. Place the pot in the oven and continue to cook for about 1-1/2 hours; the meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead.
5. For the garnishes, peel 15 pearl onions, wash 15 mushrooms and peel 15 baby carrots. Boil bacon in 2 cups of water and simmer 30 minutes.
6. Combine the onions, mushrooms, carrots and bacon in a skillet with 1 tablespoon of olive oil, 1/4 cup of water and a good dash each of sugar, seasonings (to taste). Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left. Uncover and cook over high heat, sautéing the vegetables until nicely browned on all sides, about 4 minutes.
7. To serve, mix some of the vegetables and bacon into the stew and sprinkle the rest on top as a garnish. Add a little chopped fresh parsley and serve. 

 
 

Green Jalapeño Hot Wings

• 5 pounds chicken wings, split at the joints
• Salt and freshly ground pepper(or better yet, Mrs Dash Table Blend instead)
• 1/2 cup green jalapeño hot sauce
• 2 tablespoons coarsely chopped pickled jalapeños
• 1 stick unsalted butter
• 4 large garlic cloves, minced
• 1/2 cup plain nonfat yogurt
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1/2 Tablespoon Mrs Dash Extra Spicy seasoning
• 1/2 Tablespoon Mrs Dash Garlic and Herb seasoning
• Celery sticks, for serving 

1. Preheat the oven to 500° and position 2 racks in the middle and upper third. Spread the wings out on 2 baking sheets in a single layer and season with salt and pepper. Roast for 40 minutes, turning once, until the wings are golden and crisp.
2. Meanwhile, in a mini food processor, puree the hot sauce and pickled jalapeños until smooth. In a small saucepan, cook the butter with the garlic over moderate heat just until fragrant, about 2 minutes. Add the puree to the saucepan and bring to a simmer. Transfer the sauce to a large bowl. Rinse out the processor.
3. Add the yogurt, mayonnaise, vinegar and seasoning to the processor and pulse until fairly smooth. Season with salt and pepper and transfer to a small bowl.
4. Using tongs, transfer the chicken wings to the bowl with the hot sauce and toss to coat. Pour the wings and any extra sauce onto a large platter and serve right away.

Baked Buffalo Chicken Wings

• 4 pounds chicken wings
• 3 tablespoons cooking oil
• 4 cloves garlic, chopped
• 1 3/4 teaspoons salt
• 1 1/2 teaspoons cayenne
• 2/3 cup mayonnaise
• 1/3 cup sour cream
• 2 scallions including green tops, chopped
• 5 teaspoons vinegar
• 1/4 teaspoon fresh-ground black pepper
• 1/4 cup ketchup
• 1 tablespoon Tabasco sauce
• 8 ribs celery, cut into sticks

1. Heat the oven to 425°. In a large bowl, combine the wings, oil, garlic, 1 1/2 teaspoons of the salt, and the cayenne. Arrange the wings in a single layer on two large baking sheets. Bake until just done, about 25 minutes.
2. Meanwhile, in a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, scallions, 1 teaspoon of the vinegar, the remaining 1/4 teaspoon salt, and the black pepper.
3. In a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, and the Tabasco sauce. Add the wings and toss to coat. Serve the wings with the celery sticks and dressing alongside.

Old Bay Hot Wings

• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 tablespoon Old Bay seasoning
• 2 pounds chicken wingettes and drumettes
• 2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot
• 2 tablespoons unsalted butter, melted
• 2 tablespoons Worcestershire sauce
• melted butter for rolling chicken in.

 

1. Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil.
2. Melt the butter in a sauce pan.
3. In a bowl, mix the flour with the salt and Old Bay seasoning and pour into a large plastic gallon baggie.
4. Add the chicken to the butter to coat and drop into the plastic bag and shake to coat.
5. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.
6. In a bowl, toss the chicken wings with the hot sauce, butter and Worcestershire sauce.

Spicy Shrimp and Chorizo Kebabs

2 large garlic cloves, thickly sliced

2 teaspoons sea salt

2 teaspoons caraway seeds

2 tablespoons pure chile powder, such as ancho

1/2 teaspoon Mrs Dash Garlic & Herb

1/8 teaspoon garlic powder

1/4 cup extra-virgin olive oil

2 pounds large shrimp, shelled and deveined

8 small chorizo (about 1/2 pound total), sliced 1/2 inch thick

1. On a cutting board, using the flat side of a chef's knife, mash the garlic and salt to a coarse paste. Add the caraway seeds and finely chop them. Transfer to a large bowl and stir in the chile powder and olive oil. Add the shrimp and toss to coat.
2. Meanwhile, bring a small saucepan of water to a boil. Add the chorizo and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly.
3. Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends. Push it to the end of the skewer and repeat with 2 more shrimp and chorizo slices. Using more skewers, repeat with the remaining shrimp and chorizo.
4. Grill the kebabs over a hot fire, turning once or twice, until charred and the shrimp are cooked through, about 5 minutes. Serve immediately.

Salmon with Cilantro-Pecan pesto

Ingredients

• 1/3 cup pecans, chopped
• 2-1/2 cups lightly packed cilantro
• 1/3 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup chicken stock or low-sodium broth
• 1 tablespoon sherry vinegar
• 1/4 cup extra-virgin olive oil 
• Mrs Dash's Garlic and Herb seasoning 
• Mrs Dash's Table Blend or Original Blend 
• Freshly ground pepper
• Four 6-ounce salmon fillets, with skin

Directions

1. Light the grill. Preheat the oven to 350°. Spread the pecans in a pie dish and toast in the oven for about 5 minutes. Let the pecans cool, then coarsely chop them.
2. In a food processor, combine the pecans with the cilantro, cheese, stock and vinegar and process to a puree. With the machine on, gradually add the olive oil in a thin stream. Season the pesto with Mrs Dash's Garlic and Herb seasoning and ground pepper.
3. Oil the grill grates. Season the salmon with Mrs Dash's seasoning and pepper and grill the fillets skin side down, over moderately high heat until nicely charred and crisp, about 4 minutes. Carefully turn the fillets and grill until just cooked through, about 3 minutes longer. Spoon the pesto onto plates. Top with the fillets, skin side up, and serve.

Make Ahead The cilantro pesto can be refrigerated overnight. Bring to room temperature before serving.

Grilled Salmon with Tomatoes and Jalapeños

Ingredients

•  6 tablespoons extra-virgin olive oil, plus more for rubbing
• 10 jalapeños, thinly sliced crosswise and seeded
• 4 pounds ripe beefsteak tomatoes, cored and coarsely chopped
• Mrs Dash's Table Blend seasoning
• Mrs Dash's Garlic and Herb seasoning 
• One 4-1/2-pound salmon fillet in one piece, with skin
• Freshly ground pepper

Directions

1. In a large, deep skillet, heat the 6 tablespoons of olive oil. Add the jalapeños in an even layer and cook over moderately low heat, without stirring, until softened, about 6 minutes. Using a slotted spoon, transfer the jalapeños to a plate.
2. Add the chopped tomatoes to the skillet and cook over high heat until they release their juices, about 4 minutes. Using a slotted spoon, transfer the tomatoes to a large bowl. Boil the tomato juices over high heat until thickened, about 8 minutes, adding any accumulated juices from the bowl. Return the tomatoes to the skillet and season with Mrs Dash's Garlic and Herb seasoning.
3. Meanwhile, light a grill. Spread out a double layer of heavy-duty aluminum foil that's 12 inches longer than the salmon fillet. Set the salmon in the center of the foil, skin side up, and rub it with olive oil. Using the short ends of the foil as handles, carefully set the salmon on the grill. Cook over moderate heat for 6 minutes.
4. Transfer the salmon to a work surface. Carefully flip the salmon fillet onto a fresh double layer of foil with the skin side down. Season with Mrs Dash's Table Blend and return the salmon to the grill and cook over low heat until the salmon is just opaque throughout, about 10 minutes longer.
5. Spoon the tomatoes and their juices onto a long serving platter. Using 2 long spatulas, carefully slide the salmon filet onto the tomatoes, leaving the skin behind, if desired. Top the salmon with the jalapeños and serve.

Fast Tip To cook the salmon even faster than grilling by broiling the fillet six inches from the heat for about 10 minutes.

Herb-Marinated Chicken Skewers

CHICKEN

• 1/4 cup extra-virgin olive oil
• 1 tablespoon rosemary leaves
• 1 teaspoon chopped thyme
• 1 teaspoon chopped oregano
• 1 teaspoon ground cumin
• 1-1/2 pounds skinless, boneless chicken breast halves, cut into 1-/2-inch cubes
• Mrs Dash Table Blend for seasoning or salt

HARISSA

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon caraway seeds
• 2 roasted red peppers from a jar, coarsely chopped
• 1 red Thai chile, with seeds, chopped
• 1 jalapeno chopped
• 2-3 garlic clove, chopped
• 1/2 teaspoon Mrs Dash Extra Spicy
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• Mrs Dash Table Blend for seasoning or salt

Hummus, for serving

1. In a large bowl, mix the olive oil with the rosemary, thyme, oregano and ground cumin. Add the chicken and toss well. Cover and refrigerate for at least 2 hours or overnight.
2. In a small skillet, toast the cumin, coriander and caraway seeds over moderately high heat, shaking the skillet a few times, until the spices are fragrant, about 2 minutes. Transfer to a spice grinder and let cool completely. Grind to a powder.
3. In a blender, combine the roasted peppers with the chile, garlic, olive oil, lemon juice and ground spices and puree. Season the harissa with Mrs Dash Table Blend or salt.
4. Light a grill. Thread the chicken pieces onto 8 metal skewers. Season with Mrs Dash Table Blend or salt and grill over moderately high heat, turning, until nicely charred and just cooked, about 14 minutes. Serve the skewers with the harissa and hummus.

MAKE AHEAD: The harissa can be refrigerated for up to 5 days. Bring to room temperature before serving.

Pantry Clean-out Stew

I found two cans of Diced Fire Roasted tomatoes, one can of stewed tomatoes, 1 small can of Diced Jalapeños, 1 can Roasted Green Chiles, 1 can of Kidney Beans, a half bag of frozen Hash Browns found deep in the freezer, a bag of frozen Cut Corn, diced 1 Onion, 4 dried Anaheim Chiles, 5 dried New Mexican Chiles, Oregano, salt, Mrs Dash Southwest Chipotle, Garlic powder, some Caribbean seasoning of some sort, more garlic powder, and of course the 1” beef cubes.

Browned the meat. Broke stems off of dried chiles and soaked them in water, blended them with ½ cup water to make a paste, diced the roasted Green Chiles and onions. Sautéed the onions until translucent, added the jalapeños, green chiles, seasoning and simmered for 10 minutes. Poured onion mixture into pot with the browned beef. Actually, with all of the water they inject into meat these days to make it heavier, it never browned, but made its own gravy – I went with the gravy idea. Added all of the beans and everything else. Brought to a boil, covered and cooked on medium high heat for 15 minutes, while stirring occasionally. Reduced heat to low and allowed to simmer for 2 hours. Meat needs to cook a bit more to tenderize. I scooped up one “taster” bowl and I had to go back and get another bowl. WoW! Chef Ramsay would approve, although probably too spicy for his taste.

Easy Chicken Fajitas

INGREDIENTS

• 1 teaspoon pure chile powder
• 1 teaspoon garlic powder
• 1/2 teaspoon Mrs Dash Extra Spicy seasoning
• 1/4 teaspoon Mrs Dash Original Seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1 tablespoon cornstarch
• 1/4 cup water
• 3 tablespoons extra-virgin olive oil
• 1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
• 1 red or orange bell pepper—cored, seeded and cut into thin strips
• 1 medium onion, thinly sliced
• 2 tablespoons fresh lime juice, plus lime wedges for serving
• 8 flour tortillas, warmed in the microwave
• Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving

DIRECTIONS

1. In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.
2. Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.
3. Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.

Deviled Eggs

Ingredients

• 6 hard-cooked eggs
• 2 tablespoons mayonnaise
• 1 teaspoon sugar
• 1 teaspoon white vinegar
• 1 teaspoon prepared mustard
• 1/2 teaspoon salt
• Paprika

Directions
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

Cambodian Chicken Soup

INGREDIENTS

• One 3-pound rotisserie chicken
• 1 tablespoon olive oil
• 2 tablespoons minced fresh ginger
• 4-6 garlic cloves, minced
• 4 cups chicken stock or low-sodium broth
• 1 cup water
• 3 tablespoons Asian fish sauce
• 1 teaspoon honey
• 1 cup cooked jasmine rice
• 8 shelled and deveined medium shrimp, halved lengthwise (about 1/4 pound)
• 2 tablespoons fresh lime juice
• 1/4 cup chopped cilantro
• 2 tablespoons chopped basil
• 1 Thai chile, thinly sliced
• 2-4 jalapenos halved and thinly sliced
• Lime wedges, for serving

Cut the chicken into legs, thighs, breasts and wings. Cut each breast crosswise through the bones into 3 pieces. Remove the thigh bones and cut each thigh in half.


In a large saucepan, heat the oil. Add the ginger and garlic and cook over moderate heat until softened, about 2 minutes. Add the jalapenos and cook 1 more minute.  Add the stock, water, fish sauce, honey and rice and bring to a boil. Add the chicken pieces and simmer for 5 minutes. Stir in the shrimp and cook just until opaque, about 1 minute. Stir in the lime juice, cilantro, basil and chile and serve right away.  Lime wedges as garnish.

Mexican Meatball Soup

INGREDIENTS
1 tablespoon cooking oil
1 small red onion, chopped
4 jalapeño peppers, seeds and ribs removed, chopped
1 zucchini (about 1/2 pound), cut into 1/2-inch dice
2 1/4 teaspoons dried oregano, or 2 tablespoons chopped fresh oregano
1/2 teaspoon ground cumin
1 quart canned low-sodium chicken broth or homemade stock
2 cups water
1 1/2 cups drained canned diced tomatoes (one 15-ounce can)
3/4 teaspoons salt
fresh (cut from about 2 ears) or1/4 teaspoon fresh-ground black pepper
2 teaspoons Mrs Dash Garlic & Herb seasoning
1 teaspoon Mrs Dash Extra Spicy
2 teaspoons Chili Powder
1/2 pound ground beef
4-6 cloves garlic, minced
2 1/2 tablespoons dry bread crumbs
1 egg, beaten to mix
1 cup frozen corn kernels
1 tablespoon lime juice


DIRECTIONS
In a large pot, heat the oil over moderately low heat. Add the onion and half the jalapeños and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the zucchini,1 1/2 teaspoons of the dried oregano, if using, and 1/4 teaspoon of the cumin and cook, stirring, until the zucchini starts to soften, about 3 minutes.
Add the broth, water, tomatoes, 1 1/4teaspoons of the salt, and 1/2 teaspoon of the black pepper; bring to a simmer. Simmer for 15 minutes.
Meanwhile, in a medium bowl, combine the ground beef, garlic, the remaining jalapeño, 1/4 teaspoon cumin, 3/4 teaspoon dried oregano or 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, and the egg. Shape the mixture into 24 meatballs, about 1 inch in diameter.
Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 5 minutes. Stir in the lime juice and the remaining 1 tablespoon fresh oregano, if using.

Pork Roast rosemary, garlic apricots, cranberries

Ingredients

• 3 tablespoons olive oil
• 16 whole peeled garlic cloves sliced
• 2 tablespoons minced garlic cloves
• 1 (8 pound) whole boneless pork loin, patted dry, at room temperature
• Salt and freshly ground pepper
• Mrs Dash Garlic & Herb seasoning
• 1/2 teaspoon Chile Powder
• 3 tablespoons minced fresh rosemary (snip with scissors), divided
• 16 dried apricots (or similar amount of your favorite dried fruit)
• 1/3 cup dried cranberries
• Heavy kitchen string or twine
• 1/4 cup apple jelly
• 1/4 cup port wine
• 1/2 cup chicken broth
• 2 tablespoons apple jelly
• 2 teaspoons cornstarch

Directions

• Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
• Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of un-slit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt, pepper chile powder and seasonings and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
• Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.
• Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1-1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 155 to 160 degrees, about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
• Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.

Chicken and Sausage Jambalaya

• 1 tablespoon cooking oil
• 1/2 pound andouille or hot link sausages, sliced
• 1 large onion, chopped
• 2 ribs celery, chopped
• 4 jalapenos, chopped
• 1 yellow or red bell pepper chopped
• 4-6 cloves garlic, minced
• 1-1/2 cups long-grain rice
• 3 cups canned low-sodium chicken broth or homemade stock
• 1 teaspoon cayenne
• 2 bay leaves
• 1-1/2 teaspoons salt
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

1. In a large saucepan, heat the oil over moderate heat. Add the sausages and cook, turning, until browned, 5 to 10 minutes in all. Remove. When the sausages are cool enough to handle, cut them into 1/4-inch slices. Pour off all but 1 tablespoon fat from the pan.
2. Add the onion, celery, peppers, and garlic to the pan and cook, covered, over moderately low heat until the vegetables start to soften, about 5 minutes. Add the rice, broth, sausage, cayenne, bay leaves, and salt and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
3. Stir in the chicken and simmer, covered, until the chicken is just done and the rice and the vegetables are tender, about 5 minutes longer. Remove from the heat and let stand, covered, for about 2 minutes.

Adobo Chicken

Ingredients

• 1 (3 pound) whole chicken, cut into 8 pieces
• 1/2 cup soy sauce
• 3/4 cup distilled white vinegar
• 1 bulb garlic, peeled and crushed
• 2 tablespoons thinly sliced fresh ginger root
• 2 bay leaves
• 1/2 tablespoon black peppercorns

Directions

1. Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
2. Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce