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
- 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.
- 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.
- 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.
- 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.
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.
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
- 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.
- 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.
- Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.
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.
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.
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.
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.
- 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
- 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.
- 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.
- 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.
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
-
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.
-
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
