Spice Is Good!

Amie's Creamy Peppery Spread

2009-09-10T10:00:00.000-07:00

1/3 cup minced arugula
1/3 cup minced radicchio
1 T. lemon juice
1 cup mayo
1 T. Amie's Garden

Stir all ingredients together in a small bowl. Add olive oil or more mayo depending on desired thickness. Place in refrigerator for 30 minutes or overnight. Serve chilled with crackers or on sandwiches.

Cheesy Green St.

2009-09-10T09:56:00.000-07:00

1 cup mayo
1 cup cheddar cheese, shredded
1/3 cup grated parmesan
1 large can sliced mushrooms, diced if desired
1 T. Green Street Grill Rub

It's not just for the grill!!! Mix all ingredients in an oven safe dish. Place in oven on 350 for 20 minutes until cheese is nice and bubbly. Serve with crackers or on a sandwich.

Nillamint Fruited Feta Spread

2009-09-10T09:49:00.000-07:00

1 pkg. 8oz. cream cheese
1/2 pkg. feta cheese
1 cup red grapes, diced
1 apple, diced
1 cup fresh figs, diced
3/4 cups pecans, chopped
1/2 cup mayo
3 T. honey
1 T. Nillamint Twist

In a small bowl mix cheeses stir in all fruit, pecans, mayo, honey and Nillamint Twist
and serve with crackers.

First Town Gumbo

2009-09-10T09:34:00.000-07:00

4 cups chopped leftover grilled chicken
3 cups diced fresh okra
1 bell pepper
1 can stewed tomatoes
1 cup salsa, your choice
2 tsp. Worcestershire
4 oz. cream cheese, softened
1 can sweet corn
1 can chicken stock
2 T. First Town Pepper

After everything has been diced, prepared and retrieved place in a large crockpot. Mix all indredients well and add more water for desired thickness. During cooking water might need to be added. Cook on low for 6-8 hours. Serve over chips or rice.

Rosy de Ponce Rigatoni with Squash and Prawns

2009-09-06T13:08:00.000-07:00

3 T. olive oil, plus 3 T.

1 lb. butternut squash, trimmed and cut into 1-inch cubes

2 garlic cloves, minced

1 tsp. salt

¼ tsp. freshly ground black pepper

1 cup vegetable stock

1 lb rigatoni

1 lb prawns, peeled and deveined

1 cup heavy cream

1 T. Rosy de Ponce

¼ cup grated Parmesan

Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and half of Rosy de Ponce. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with a little more sea slat and black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup heavy cream. Stir to combine. Add the remaining 1/4 cup heavy cream if the sauce needs to be moistened. Add the cooked prawns, the rest of Rosy de Ponce, and cheese. Stir until warm and serve.

Cornmeal and Rosy de Ponce Cake with Balsamic Syrup

2009-09-06T12:31:00.000-07:00

For the Cake:

½ cup fine yellow cornmeal

½ cup cake flour

1 tsp. baking powder

¼ tsp. salt

1 stick unsalted butter, softened

½ tsp. vanilla extract or use Nillamint Twist

1 cup powdered sugar, plus more for dusting

4 large egg yolks

2 large eggs

½ cup sour cream

1 T. Rosy de Ponce

For the Balsamic Syrup:

½ cup sugar

½ cup balsamic vinegar

1 tsp. Rosy de Ponce

Preheat the oven to 350 degrees F.

For the cake:

Butter and flour an 8-inch round cake pan.

In a medium bowl, whisk together the cornmeal, cake flour, Rosy de Ponce, baking powder, and salt.

Using a stand mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate and dust with powdered sugar.

For the Balsamic Syrup:

Place the sugar, balsamic vinegar, and Rosy de Ponce in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.

To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.

Gyro with Moroccan Crossing Sauce

2009-09-06T08:06:00.000-07:00

1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 T. garlic, finely minced
1 T. Moroccan Crossing

Moroccan Crossing Sauce, recipe follows

Meatloaf, as follows:
Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice. Return the onion to the food processor and add the lamb, garlic, and Moroccan Crossing and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

To cook in the oven as a meatloaf, proceed as follows:

Preheat the oven to 325 degrees F.

Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with Moroccan Crossing sauce, chopped onion, tomatoes and feta cheese.

Moroccan Crossing Sauce:

16oz. plain yogurt

1 cucumber, finely chopped

3 garlic cloves, finely minced

1 T. olive oil

2 tsp. red wine vinegar

2 tsp. Moroccan Crossing

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, garlic, olive oil, vinegar, and Moroccan Crossing. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Moroccan Tabbouleh

2009-09-06T07:47:00.000-07:00

6 cups water
1 cup bulgur
1 cup green lentils, rinsed and drained
1/3 cup lemon juice
2 T. olive oil
6 plum tomastoes, chopped
1 cucumber, chopped
3 green onions, thinly sliced
1 T. Moroccan Crossing

In covered, saucepan heat water to boiling on high. In medium bowl, place bulgar, cover with 2 cups boiling water. Let stand 30 minutes then drain well. Meanwhile, to remaining boling water, add lentils and 1/2 tsp salt. Reduce heat to low, cover and simmer 15 minutes. Drain lentils well in colander. In large bowl, whisk lemon juice, oil, and Moroccan Crossing until well blended. Add warm bulgar and lentils; stir to coat. Let stand 15 minutes. Stir in tomatoes, cucumber, and green onions into mixture. Cover and refrigerate overnight for best taste.
Serve as a great side dish!

Moroccan Salmon and Scallop Skewers

2009-09-04T08:01:00.000-07:00

2 T. olive oil
3 T. fresh lime juice
1 8oz. salmon fillet cut into 8 equal pieces
1 8oz. sea scallops (about 8 scallops)
1 red onion, cut into 1" chunks
1 red bell pepper, cut into 1" chunks
1 poblano chile, cut into 1" chunks
1 tsp. Moroccan Crossing
Sauce:
1 T. chopped almonds
2 garlic cloves, chopped
2 roasted red peppers, chopped (from bottle)
6 cherry tomatoes
2 T. olive oil
1 T. sherry vinegar
1 tsp. Moroccan Crossing

Fire up the grill!!! In a baking dish combine first 4 ingredients and the Moroccan Crossing then refrigerate for 10 minutes. While waiting make the sauce, blending all ingredients in a food processor until smooth and then set aside. Take the salmon and scallops out of the marinade and discard the marinade. Thread the skewers for grilling alternating the chopped veggies with the salmon and the scallops. Cook skewers over indirect heat for 2-3 minutes, then turn gently. Cook and additional 2 minutes or until salmon feels firm to the touch. Serve grilled skewers with the sauce made.

Moroccan Crossing Bean Dip

2009-09-04T07:53:00.000-07:00

1 can cannellini beans or white beans
1 tsp. lemon zet
2 T. olive oil
1 tsp. Moroccan Crossing

Blend can of beans in a food processor with lemon zest, olive oil and Moroccan Crossing

Serve with ham, veggie or tuna steak sandwiches
or simply with pita chips

Hole Mole Sauce

2009-08-27T13:48:00.000-07:00

Great to add to any Spanish or Mexican dish - especially enchiladas

2 tsp. olive oil
1/4 cup finely chopped onion
3 cups chicken broth
1 can tomato paste
3 T. all - purpose flour
1 lime, juiced
1 T. Hole Mole

Saute onion on medium high until translucent then add all other ingredients blending well. Flour acts as a thickening agent so more might need to be added if desired.

Grilled Mole Corn Dip

2009-08-27T13:42:00.001-07:00

2 cans sweet corn, drained
1 large onion, chopped
1 jalapeno, diced
1 garlic clove, diced
1 cup mayo
1/2 cup sour cream
2 cups Monteray Rack cheese
1 can sliced black olives
2 T. sliced green onion
2 tsp. Hole Mole

Saute first four ingredients in a saucepan. Mix in remaining ingredients and place in oven on 400 degrees for 20 minutes until cheese is bubbling. Serve warm with chips.

Roasted Mole Pepper Dip

2009-08-27T13:35:00.000-07:00

4 oz cream cheese
1/2 cup sour cream
1/2 cup sweet red peppers, chopped
1/2 cup Parmesan
1/3 cup Monetary Rack cheese, shredded
1 T. Hole Mole

In a small bowl, beat cream cheese and sour cream until smooth. Stir in the peppers, cheeses, and Hole Mole. Refrigerate before serving with crackers.

Little Italy Turkey Stromboli

2009-03-19T08:13:00.000-07:00

1 lb. ground turkey
1 pkg. (10oz.) frozen chopped spinach, thawed and well drained
1 can sliced mushrooms, drained
2 cups pasta sauce
1 cup shredded cheese blend (your choice)
1 pkg. (11 oz.) refrigerated pizza crust
2 tsp. butter, melted
1 T. grated Parmesan
1 T. Little Italy

Preheat oven to 400 degrees F. In a large skillet over medium-high heat, cook the ground turkey with the pasta sauce for about 10 minutes then add the spinach (make sure there is no water) and the mushrooms and Little Italy. Make sure the meat mixture is drained from any excess water or grease so that the dough does not get mushy. Place the pizza dough on the baking sheet and add to the center the meat mixture until it is about 2 inches from edges. Pull the dough over the mixture leaving two open areas and sealing the ends. This dish looks like a big calozone. Then top with melted butter and grated Parmesan. Cook for 14 minutes. Cut into strips and serve.

Serves 6

Rosy de Ponce Mushroom Stew

2009-03-19T07:56:00.000-07:00

6 T. olive oil
1 lb. red potatoes, cut into quarters
1/2 lb. baby carrots, cut into halves
1/2 lb. shallots, halved
2 1/2 lbs. portobello mushroom caps, quartered
1 (16-ounce) can crushed tomatoes
1/2 cup red wine
2 cups beef stock
1/4 cup water
1/4 cup cornstarch (for thicken)
1 tsp. salt
2 T. Rosy de Ponce

In a large pot over medium-high heat, heat olive oil. Add the potatoes, carrots, and shallots. Cook, stirring frequently, until caramelized, but still firm about 12 minutes. Place these veggies along with mushrooms and Rosy de Ponce in the crockpot. While the large pot is still heated add the wine to deglaze the pot along with the tomatoes and beef stock. When done pour mixture into the crockpot to cook on low for 4-6 hours (or until veggies are tender). In a small bowl, whisk together water, cornstarch and salt. Stir into stew for thicken heat for another 15 minutes then serve with crusty bread.

Serves 8

Dirty Turkey Peppers

2009-03-19T07:42:00.000-07:00

1 1/2 lbs. ground turkey
1/4 cup worchesterie sause
2 T. extra-virgin olive oil
1 small onion, finely chopped
1 cup cooked rice
4 bell peppers (red, orange and yellow)
2 T. Dirty South Chicken Rub

Preheat oven to 350 degrees F. Bring a pot of water to boil for rice. Season the water with salt, add rice and cook according to package directions. Place turkey in a medium bowl with Dirty South Chicken Rub. Mix into ground turkey, worchesterie, extra-virgin olive oil, onion and then add the rice after cooled a little to the mixture. Hollow out the peppers to fill with the turkey mixture. Place parmesan cheese and bread crumbs over the top if desired. Bake at 350 degree F for 45 minutes to and hour (make sure center is done). Make sure and spend the extra money getting the colorful peppers they add an extra sweetness that tastes great with this spice and dish.

Serves 4

NillaMint Berry Strata

2008-08-22T05:44:00.000-07:00

2 T. butter
3 T. honey
4 large eggs
1/2 cup whole milk ricotta
3 T. sugar
1 cup whole milk
1/4 cup orange juice
4 slices of bread, torn into 1-inch pieces (about 4 cups)
1 (10-ounce) bag frozen mixed berries, thawed and drained
2 T. NillaMint Twist

Melt the butter in a small saucepan over low heat. Turn off the heat, add the honey, and stir to combine. Meanwhile, in a large bowl combine the eggs, ricotta, and sugar. Using a fork, mix to combine and beat the eggs. Add the milk, orange juice, butter and honey mixture, NillaMint Twist and bread. Stir to combine. Gently fold in the berries. Place the ingredients in a 10-inch round (2-quart) baking dish. Cover with plastic wrap and place in the refrigerator for at least 2 hours and up to 12 hours. Preheat the oven to 350 degrees F. Bake the strata until golden on top and baked through, about 40 minutes. Let stand for 5 minutes before serving. Spoon into dishes and serve.

Serves 8

Autumn Pumpkin Soup

2008-08-22T05:37:00.001-07:00

1 lb. turkey sausage
1 medium onion, chopped
1 butternut squash, chopped
3 cups chicken broth
2 cups canned pumpkin
1 tsp. lemon juice
2 cups hot milk or half n half
1 T. Autumn Pumpkin Spice

Brown sausage and drain then set aside. In food processor, blend onion and squash with the lemon juice. Place all ingredients in a large sauce pot to simmer the soup on medium heat for 30 minutes to an hour. Serve warm with Italian sweet bread.

Serves 8

Cabin Cranberry Pork Chops

2008-08-22T05:26:00.000-07:00

1 T. vegetable oil
1 medium yellow onion, halved and sliced thin
4 boneless pork-loin chops, cut 1 inch thick
1 can whole cranberry sauce (16oz.)
1/4 cup orange juice
2T. Cabin Clove

In large skillet, heat oil over medium-high. Add onion and cook until tender about 4 minutes. Season pork chops with 1 tablespoon Cabin Clove and add to skillet. Cook until browned on both sides, about 4 minutes. Stir cranberry sauce, orange juice and the rest of the Cabin Clove in skillet. Reduce heat to low and simmer, covered 5 to 7 minutes more. Serve pork with your choice of whole grain package rice or couscous and the fruit sauce from pork.

Serves 4

Dirty South Chicken Sausage Meatballs

2008-08-22T05:15:00.000-07:00

Salt
1 lb. gnocchi ( potato dumplings) from refrigerated or frozen foods section
1 1/2 lbs. ground chicken
1/4 cup tender sun dried tomatoes
2 T. extra-virgin olive oil, plus some to drizzle
1 medium onion, finely chopped
1 (28-ounce) can crushed tomatoes
1 (8-ounce) can tomato sauce
2 T. Dirty South Chicken Rub

Preheat oven to 400 degrees F. Bring a pot of water to boil for gnocchi. Season the water with salt, add gnocchi and cook according to package directions. Place chicken in a medium bowl with Dirty South Chicken Rub. Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips. Coarsely chop the thin strips and add to bowl. Drizzle some extra-virgin olive oil over the chicken, mix meat together and roll into mini balls, 1 1/2 inches across, and arrange on a nonstick cookie sheet. Bake at 400 degree F for 10 to 12 minutes or until firm and lightly golden. Preheat a large skillet over medium heat. Add 2 tablespoons extra-virgin olive oil and onions. Cook 5 minutes, stirring frequently. Stir in the tomatoes and sauce and season with salt and pepper. Simmer over low heat. Drain gnocchi and remove balls from oven. Toss gnocchi and meat balls with sauce and serve with grated cheese to pass at table.

Serves 6

Chipotle Smashed Sweet Potatoes

2008-08-21T18:44:00.000-07:00

3 large sweet potatoes, peeled and cubed
3 T. unsalted butter
1/4 cup orange marmalade
1/2 teaspoon salt
1/4 cup sofrito (Spanish sause)
2 T. Chipotle Chili Powder or Tin Roof Border Blend

Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add Chipotle Chili Powder or Tin Roof Border Blend, orange marmalasde, sofrito, salt and continue mashing to combine. Serve immediately.

Chipotle Avocado Soup

2008-08-21T18:34:00.000-07:00

4 ripe avocados, peeled, pitted and chopped
1/2 cup lime juice
2 green onions, chopped white part only
1/4 cup fresh cilantro, chopped leaves
1 1/2 cup sour cream
3 cups chicken stock
2 T. Chipotle Chili Powder

In a food processor, puree avocado, lime juice, green onions and cilantro. Add sour cream and blend again. Pour into large bowl. Blend in chicken stock and Chipotle Chili Powder. Refrigerate for a minimum of 2 hours before serving. Add more stock and seasoning depending on consistency desired. Garnish with more sour cream, cilantro and tortilla chips.

Serves 4

Amie's Garden Fiesta Dip

2008-08-21T18:19:00.000-07:00

1 pkg. fat free cream cheese (8oz.)
1/2 cup nonfat plain yogurt
1 1/2 tsp. lime juice
1/2 tsp. hot sause
2 T. Amie's Garden

Process all ingredients in a food processor 30 to 45 seconds or until smooth. Cover and chill 1 hour. Serve with thinly sliced squash and zucchini or pita chips.

Milton's Mediterranean Meatloaf

2008-08-21T17:58:00.000-07:00

1 1/2 lbs. ground veal
1 large egg
1/2 cup bread crumbs, a couple of handfuls
1 cup grated Parmigiano-Reggiano
1 T. Milton's Mediterranean
3 T. extra-virgin olive oil

10 to 12 cremini (baby portobello mushrooms), quartered
1 clove garlic, crushed
1 cup chicken stock
3 T. butter
2 T. all-purpose flour
3 cups milk
1/4 to 1/3 lb. Gorgonzola
1 T. Milton's Mediterranean

Combine veal with egg, bread crumbs, 1/2 cup cheese, and Milton's Mediterranean. Form 4 (1-inch thick) oval shaped meat loaves. Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Brown meatloaves 2 to 3 minutes on each side then transfer to a nonstick baking sheet and finish in the oven, 6 to 8 minutes.
Return skillet to heat, add another turn of extra-virgin olive oil to the pan and the mushrooms and the garlic. Cook mushrooms until dark and tender, 5 to 6 minutes, then add salt and pepper and 1 cup chicken stock to deglaze the pan. While the mushrooms cook, melt butter over medium heat in a medium saucepot. Add flour and cook 1 to 2 minutes. Whisk in milk and Milton's Mediterranean. Reduce the sauce a few minutes to thicken a bit. Add the remaining milk sauce to the mushrooms, stir in Gorgonzola cheese to melt, then add the broth and combine. Serve the meatloaves with Gorgonzola-mushroom gravy over top.

Serves 6

Lemon Pepper Cappellini

2008-08-21T17:47:00.000-07:00

2 T. extra-virgin olive oil
3 T. butter
4 cloves garlic, finely chopped
1 T. Lemon Pepper
1/2 pound capellini
1/2 cup shredded or torn basil leaves
Grated parmesan cheese to garnish

Place water on to boil for pasta. In a large skillet combine olive oil and butter over medium heat. Add garlic and Lemon Pepper. Salt water when it boils then cook cappellini to al dente, 2 to 3 minutes. Add a ladle of cooking water to lemon pepper butter and stir. Drain pasta and toss with lemon-pepper butter and salt, to taste. Add the basil to the pasta and serve a small bundle alongside your entree or serve as a delicate first course. (Add cooked chicken for full meal)

Serves 4