Spicy Shrimp and Pasta Casserole
Butter, for greasing pan or spray oil
2 eggs
1 1/2 cups half-and-half or evaporated skim milk
1 cup plain yogurt
1/2 cup grated Swiss cheese
1/3 cup crumbled feta cheese
1/3 cup chopped fresh parsley leaves
2 tsp. Spices for Dipping
Oil
9 ounces angel hair pasta, cooked
16 ounces mild salsa, thick and chunky
2 pounds shrimp, cleaned, peeled, and deveined
1/2 cup grated Monterey Jack
Preheat the oven to 350 degrees F. Grease a 12 by 8-inch
pan or glass dish with butter or spray with veg oil spray.
Combine the eggs, half-and-half, yogurt, Swiss and feta
cheeses, parsley, Dipping
Oil Spices in a large bowl, mixing until thoroughly
blended. Spread 1/2 of the cooked pasta evenly over the
bottom of the prepared pan. Cover the pasta with the salsa.
Add 1/2 of the shrimp and then cover it with Monterey Jack.
Add the remaining pasta and shrimp. Spread the egg mixture
over top of the casserole. Bake for 30 minutes or until
bubbly. Let stand for 10 minutes before serving.
Pasta Salad with Brocoli and Ricotta
1/2 pound brocoli florets
1/2 pound spiral pasta, cooked to al dente
1 shallot, chopped
3 cloves garlic, chopped
1/3 cup extra-virgin olive oil
1 Tbs Garlic
Dill Dip Mix or Spices
for Dipping Oil
1/3 to 1/2 pound wedge ricotta salata
1/2 pint grape tomatoes, halved
Steam brocoli covered in small skillet in 1/2 inch boiling
water for 3 minutes, cold shock, and drain. Combine brocoli
and pasta in a bowl. Return pan to stove over low heat and
saute shallots and garlic in oil 2 minutes. Pour warm oil
over pasta and brocoli. Crumble ricotta salata over pasta.
Sprinkle the pasta with Garlic
Dill Dip Mix or Spices
for Dipping Oil and
toss to combine. Add salt and pepper and garnish salad with
halved grape tomatoes.
Spaghetti with Zucchini
2 small to medium zucchini
1/4 cup extra-virgin olive oil
4 cloves garlic, chopped
1 Tbs Sundried
Tomato Jalapeno Dip Mix
1 pound spaghetti, cooked al dente
1/2 cup grated Parmigiano or Romano
Pile up 2 or 3 layers of paper towels on a work surface.
Working on the paper towels, shred zucchinis using a box
grater holding the zucchini at an angle. Heat a large skillet
over moderate heat. Add extra-virgin olive oil to the pan
.Add chopped garlic to the oil. When garlic sizzles in oil,
add shredded zucchini. Season zucchini with Sundried
Tomato Jalapeno Dip Mix Saute shredded zucchini
7 to 10 minutes. Add hot, drained pasta to the pan. Toss
spaghetti with zucchini and garlic oil. Add a couple of
handfuls of grated cheese to the pan. Serve.
Spicy Chicken Pasta Toss
2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
1 - 2 Tbs Mardi
Gras Cajun Dip Mix ( you adjust the spiciness )
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish
Heat a deep nonstick skillet over medium high heat. Add
a tablespoon of extra-virgin olive oil and the chicken to
the pan. Season chicken with Mardi
Gras Cajun Dip Mix Brown chicken until lightly golden
all over, about 5 to 6 minutes. Remove chicken from pan
and return the skillet to the heat. Reduce heat to medium.
Add another tablespoon extra-virgin olive oil and 1 tablespoon
butter, the garlic and shallots to the skillet. Saute garlic
and shallots 3 minutes. Add flour and cook 2 minutes. Whisk
in wine and reduce liquid 1 minute. Whisk lemon juice and
broth into sauce. Stir in parsley. When the liquid comes
to a bubble, add remaining 1/2 tablespoon butter to the
sauce to give it a little shine. Add chicken back to the
pan and heat through, 1 to 2 minutes. Toss hot pasta with
chicken and sauce and serve. Adjust salt and pepper, to
your taste. Top with fresh snipped chives.
Baked Spaghetti
2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1 Tablespoon Spices for Dipping
Oil
1 1/2 teaspoons sugar
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack
Preheat the oven to 350 degrees F. In a stockpot, combine
the tomatoes, tomato sauce, water, onions, peppers, garlic,
Spices for Dipping Oil,
sugar. Bring to a boil over high heat, and then reduce the
heat and let simmer, covered, for 1 hour. Crumble the ground
beef in a large skillet. Cook over medium-high heat until
fully cooked, with no pink color remaining. Drain the fat
from the meat, and then add the ground beef to the stockpot.
Simmer for 20 more minutes. Cook the pasta according to
the package directions. Cover the bottom of a 13 by 9 by
2-inch pan with sauce. Add a layer of pasta and then a little
less than 1/2 of each cheese; repeat the layers, ending
with the sauce. Bake in the oven for 30 minutes. Top the
casserole with the remaining cheese, return it to the oven,
and continue to cook until the cheese is melted and bubbly,
about 5 more minutes. Cut into squares before serving.
Fettucine Chicken Salad
4 large boneless, skinless chicken breasts
2 teaspoons Black
Pepper Parmesan Dip Mix
2 tablespoons chopped fresh thyme leaves
3 tablespoons olive oil
2 (9-ounce) packages fresh fettucine
2 cups mayonnaise
1/2 cup chopped green onions, green part only, plus extra
for garnish
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh basil leaves
Tomato wedges, for garnish
Preheat the oven to 350 degrees F. Slice the chicken breasts
lengthwise into 1-inch wide strips. Place chicken on a baking
sheet, sprinkle it with 1 teaspoon of Black
Pepper Parmesan Dip Mix , and then drizzle it with
olive oil. Bake for 15-20 minutes, or until cooked through
but still juicy; do not overcook. While the chicken is cooking,
cook the pasta according to package directions. Drain the
pasta, rinse it in cold water, and drain it again. Pat the
excess moisture off the pasta with a paper towel if necessary,
and put the pasta in a large bowl for tossing. Remove the
chicken from the baking sheet and set aside. Pour the juices
from the baking sheet into a medium bowl. To the bowl, add
the mayonnaise, green onions, parsley, basil, the remaining
teaspoon Black
Pepper Parmesan Dip Mix and stir until well blended.
Pour the dressing over the pasta and toss gently. Place
the chicken strips on top of the pasta. Garnish with tomato
wedges and additional sliced green onions. This dish can
be made 1 day before serving.
Pasta Primavera
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon Spices for Dipping
Oil or Mama's
Roasted Garlic Dip Mix
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Preheat the oven to 450 degrees F. On a large heavy baking
sheet, toss all of the vegetables with the oil, salt, pepper,
and Spices for Dipping Oil
or Mama's Roasted
Garlic Dip Mix to coat. Transfer half of the vegetable
mixture to another heavy large baking sheet and arrange
evenly over the baking sheets. Bake until the carrots are
tender and the vegetables begin to brown, stirring after
the first 10 minutes, about 20 minutes total. Meanwhile,
cook the pasta in a large pot of boiling salted water until
al dente, tender but still firm to the bite, about 8 minutes.
Drain, reserving 1 cup of the cooking liquid. Toss the pasta
with the vegetable mixtures in a large bowl to combine.
Toss with the cherry tomatoes and enough reserved cooking
liquid to moisten. Season the pasta with salt and pepper,
to taste. Sprinkle with the Parmesan and serve immediately
Veggie Recipes
Green Bean and Portabello Saute
1 1/4 pounds green beans, trimmed and cut in half
Coarse salt
2 tablespoons extra-virgin olive oil
1 tablespoon butter
1 onion, chopped
2 Tbs Country
Harvest Vegetable Dip Mix
2 portobello mushroom caps, halved and thinly sliced
1/2 cup dry sherry
Simmer green beans in salted boiling water 5 minutes. Drain
green beans and return skillet to moderate heat. Add oil
and butter to the pan. Add onions and Country
Harvest Vegetable Dip Mix ,saute 2 to 3 minutes.
Add mushrooms and season with salt and pepper. Saute mushrooms
3 to 5 minutes with onions, add green beans back to the
pan. Heat green beans through and add sherry. Cook for 1
to 2 minutes. Transfer green beans and mushrooms to a serving
plate.
Sauteed Broccoli Rabe
4 bunches (12 to 16 ounces each) broccoli rabe (rapini),
stems trimmed
1/4 cup olive oil
1 tsp Chipotle
Garlic Spread Mix
1/3 cup raisins ( optional )
2 tablespoons pine nuts, toasted (optional )
Working in batches, cook the broccoli rabe in a large pot
of boiling salted water until crisp tender, about 1 minute
per bunch. Transfer the broccoli rabe to a large bowl of
ice water to cool. Reserve about 1/4 cup of the cooking
liquid. Strain the cooled broccoli rabe and set aside. Heat
the oil in a heavy large skillet over medium heat. Add the
Chipotle
Garlic Spread Mix Reduce heat to medium-low. Add
the broccoli rabe and toss to coat. Add the reserved cooking
water, the raisins, and cook until the broccoli rabe is
heated through and the stems are tender, about 4 minutes.
Season with salt, if desired to taste. Just before serving,
toss the mixture with the pine nuts.
Farmhouse Ranch Roasted Red Potatoes
1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter),
scrubbed
1/2 pound small white-skinned potatoes (about 1 3/4-inch
diameter), scrubbed
1 tablespoon Farmhouse
Ranch Dip Mix
3 cloves garlic, minced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Freshly ground black pepper
Preheat the oven to 400 degrees F. Put the potatoes into
a large bowl. In a small bowl, whisk the Farmhouse
Ranch Dip Mix, garlic, and oil together until blended,
and then pour over the potatoes. Sprinkle generously with
pepper and toss to coat. Transfer the potatoes to a heavy
large baking dish, spacing them evenly apart. Roast the
potatoes until they are tender and golden, turning them
occasionally with tongs, about 1 hour. Transfer the roasted
potatoes to a decorative platter and drizzle with extra-virgin
olive oil . Serve hot or warm.
Sassy Green Beans
1 1/4 pounds green beans, trimmed and chopped into 1-inch
pieces
1 Tbs Olive Oil
2 Tbs Bacon Horseradish
Dip Mix
2 teaspoons sugar or sugar substitute such as Splenda
Cook green beans in 1-inch simmering water, covered, for
6 minutes. Drain and set aside. Return skillet to stove
and set burner to medium high. Add 1 Tbs olive oil Add cooked
green beans to the pan and turn to coat in oil. When the
beans are hot add Bacon
Horseradish Dip Mix and sugar. Allow to heat through
1 to 2 minutes, then serve.
Salads
Tomato and Onion Salad
1 pound tomatoes, seeded and chopped or 1 pint Grape tomatoes
cut in half
1/2 sweet onion (recommended: Walla Walla or Vidalia) chopped
1/4 cup finely chopped fresh Italian parsley leaves
1 Tbs Mama's
Roasted Garlic Dip Mix
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Combine the tomatoes, onion, and parsley and toss. In a
medium bowl, whisk together the vinegar, Mama's
Roasted Garlic Dip Mix, pepper, and olive oil. Add
the vinaigrette to the salad and toss to coat. Refrigerate
1 hour. Serve over Boston lettuce, or on crisped Italian
bread for yummy Bruschetta.
Vermont Carrot Raisin Salad
2 (10-ounce) bags shredded carrots, available from the produce
department
1 raisins
2 tablespoons poppy seeds
1 lemon, juiced
2 oranges, juiced
1 pkg Vermont
Maple Cranberry Spread Mix
Combine all ingredients well, using your fingers to toss
and coat the carrots thoroughly. Transfer to a travel container
or serving dish. As the salad sits, the raisins will plump
a bit and carrots will take on a wonderul maple citrus taste.
Glorious Endive Salad
2 lemons, juiced, plus 1/2 lemon
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 Tbs Vermont
Maple Cranberry Spread Mix
1/4 cup and 2 tablespoons extra-virgin olive oil
5 medium heads Belgian endive, ends trimmed and cut into
1-inch circles
1 medium green apple, peeled, cored, and cut into 1-inch
cubes
1/4 pound Gruyere cheese, rind removed and diced into 1-inch
cubes
1/2 avocado, diced into 1-inch cubes
2/3 cup defrosted corn kernels or 1/2 ear corn, cooked and
kernels removed
In a small bowl whisk together the lemon juice, salt, Vermont
Maple Cranberry Spread Mix , pepper and olive oil.
Set aside. Put the endive and apples into a large decorative
serving bowl. Squeeze the juice of half a lemon into the
bowl and toss to coat the endive and apples so they don't
turn brown. Add the cheese and avocado, and then add the
corn. Pour the dressing over the salad just before serving
and toss to coat.
Spinach and Chick Pea Salad
8 ounces baby spinach, 5 cups, chopped
1 can chick peas, drained
1/2 medium red onion, finely chopped
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
1 Tbs Black
Pepper Parmesan Dip Mix
Combine chopped spinach, chickpeas
and chopped onions in a bowl. In small bowl add 1 tablespoon
balsamic vinegar , 3 tablespoons extra-virgin olive oil,
and 1 Tbs.Black
Pepper Parmesan Dip Mix mix well. Then add to veggies
and
toss well to coat and combine.
Tomato, Onion and Cucumber Salad
5 medium plum tomatoes, halved lengthwise, seeded, and thinly
sliced
1/4 red onion, peeled, halved lengthwise, and thinly sliced
1 Kirby cucumber, halved lengthwise and thinly sliced
Place in bowl
Mix together a generous drizzle of extra-virgin olive oil,
about 2 tablespoons
2 splashes red wine vinegar
1 Tbs Black
Pepper Parmesan Dip Mix
Dress the tomatoes, onions, and cucumber with olive oil,
red wine vinegar, and Black
Pepper Parmesan Dip Mix Let stand while you prepare
dinner, about 20 minutes. Re-toss and serve salad with crusty
bread for mopping up juices and oil.
Low Carb Selections
Steak Salad
1/2 head romaine lettuce, cut into bite-size pieces
1 large head Belgian endive, thinly sliced crosswise (about
1 1/2 cups)
1/2 red onion, thinly sliced into rings
3 cups fresh baby arugula
12 cherry tomatoes, halved
4 ounces Gorgonzola, coarsely crumbled
Red Wine Vinaigrette, (recipe
follows)
Salt and freshly ground black pepper
1 pound steak (such as New York, rib-eye or filet mignon),
pan-fried or grilled and chilled
In a large bowl, combine the romaine lettuce, Belgian endive,
red onion, baby arugula and cherry tomatoes, and half of
the cheese. Toss the salad with enough vinaigrette to coat.
Season the salad with salt and pepper, to taste. Arrange
the salad on a platter. Cut the steaks crosswise into thin
slices. Arrange the steak slices atop the salad and sprinkle
with the remaining cheese. Drizzle more vinaigrette over
the steak slices and serve.
Red Wine Vinaigrette:
1/2 cup red wine vinegar
3 tablespoons lemon juice
1 Tbs Spices for Dipping Oil
2 teaspoons honey or sugar substitute such as Splenda
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil
Mix the vinegar, lemon juice, Spices
for Dipping Oil , honey or Splenda, salt, and pepper
in a blender. With the machine running, gradually blend
in the oil.
Stuffed Chicken Breasts
4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano
Toothpicks
2 tablespoons extra-virgin olive oil
Sauce:
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 Tbs Spicy
Spinach Spread Mix
1 cup chicken broth
Place breasts in the center of a plastic food storage bag
or 2 large sheets of waxed paper. Pound out the chicken
from the center of the bag outward using a heavy-bottomed
skillet or mallet. Be firm but controlled with your strokes.
Defrost spinach in the microwave. Transfer spinach to a
kitchen towel. Twist towel around spinach and wring it out
until very dry. Transfer to a medium-mixing bowl. Place
a nonstick skillet over moderate heat. When skillet is hot,
add butter, mushrooms, garlic and shallot. Season with salt
and pepper and saute 5 minutes. Transfer mushrooms, garlic
and shallot to the food processor. Pulse to grind the mushrooms
and transfer to the mixing bowl, adding the processed mushrooms
to the spinach. Add ricotta and grated cheese to the bowl
. Stir to combine the stuffing. Return your skillet to the
stove over medium high heat. Place a mound of stuffing on
each breast and wrap and roll breast over the stuffing.
Secure breasts with toothpicks. Add 3 tablespoons oil to
the pan. Add breasts to the pan and brown on all sides,
cooking chicken 10 to 12 minutes. The meat will cook quickly
because it is thin. Remove breasts; add butter to the pan
and flour. Cook butter and flour for a minute, whisk in
wine and reduce another minute. Whisk in broth and 1 Tbs
Spicy Spinach
Spread Mix Return breasts to the pan. Reduce heat
and simmer until ready to serve. Remove toothpicks. Serve
breasts whole or, remove from pan, slice on an angle and
fan out on dinner plates. Top stuffed chicken breasts or
sliced stuffed breasts with generous spoonfuls of the sauce.
Grilled Tuna with Basil Pesto
2 (2-inch thick) tuna steaks (about 1 pound each)
2 tsp Spices for Dipping Oil
1/4 cup extra-virgin olive oil
Make your own fresh pesto or purchase in Deli case ( very
good and so easy )
1 garlic clove, peeled
2 cups fresh basil leaves
1/4 cup toasted pine nuts
1/2 cup – 3/4 cup extra-virgin olive oil
1/2 cup grated Parmesan
2 tablespoons lemon juice
Preheat grill to 400 degrees F. Wash and pat dry the tuna
steaks. Season with Spices
for Dipping Oil and
brush both sides with olive oil. Place tuna on hot grill
and sear each side for 2 minutes for rare. If you prefer
well done, cook the tuna an additional 2 to 3 minutes per
side. Remove from skillet and let it rest.
Into the bowl of a food processor, add the garlic, basil
leaves, pine nuts, salt, and pepper. Pulse until finely
chopped. With the blender still running, slowly pour 1/2
cup of olive oil. Check for a thick, yet smooth consistency,
adding more oil if necessary. Transfer to a bowl and stir
in 1/2 cup Parmesan. Slice the tuna across the grain and
on a bias into 1/2-inch thick slices. Place the slices on
a serving plate and drizzle with lemon juice. Sauce tuna
with pesto.
Balsamic Roasted Chicken
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 crushed garlic cloves
2 tablespoons olive oil
1 tablespoon Black
Pepper Parmesan Dip Mix
1 (4-pound) whole chicken, cut into pieces
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves
Make the Vinaigrette
Whisk the vinegar, mustard, lemon juice, garlic, olive oil,
salt, and Black
Pepper Parmesan Dip Mix
Combine the vinaigrette and chicken pieces in a large resealable
plastic bag; seal the bag and toss to coat. Refrigerate,
turning the chicken pieces occasionally, for at least 2
hours and up to 1 day. Preheat the oven to 400 degrees F.
Remove chicken from the bag and arrange the chicken pieces
on a large greased baking dish. Roast until the chicken
is just cooked through, about 1 hour. If your chicken browns
too quickly, cover it with foil for the remaining cooking
time. Transfer the chicken to a serving platter. Place the
baking dish on a burner over medium-low heat. Whisk the
chicken broth into the pan drippings, scraping up any browned
bits on the bottom of the baking sheet with a wooden spoon
and mixing them into the broth and pan drippings. Drizzle
the pan drippings over the chicken. Sprinkle the lemon zest
and parsley over the chicken, and serve.
Grilled Swordfish
1/2 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon Spices for Dipping
Oil or Mama's
Roasted Garlic Dip Mix
1 garlic clove, minced
Salt and freshly ground black pepper
4 (5 to 6-ounces each) swordfish steaks
Prepare the grill (medium-high heat). Whisk the oil, lemon
juice, Spices for Dipping
Oil or Mama's
Roasted Garlic Dip Mix, and garlic in a medium bowl
to blend. Season the lemon and olive oil mixture with salt
and pepper, to taste. Brush the swordfish steaks with 2
tablespoons of the lemon and olive oil mixture. Grill the
steaks until just cooked through, about 3 minutes per side
(depending on thickness of steaks). Transfer the steaks
to plates. Spoon the remaining sauce over and serve.
Breads
Crusty Garlic and Herb Bread
1/2 cup softened unsalted butter
6 garlic cloves, peeled and minced
1 tablespoon freshly grated Parmesan
1 teaspoon Spices for Dipping
Oil
1 loaf sourdough country white bread
Preheat oven to 450 degrees F.
Oil the inside of the bowl of a mini food processor. Add
the softened butter, garlic, cheese and Spices
for Dipping Oil. Pulse until well combined. Slice
the bread into 1-inch thick slices. You will need 12 to
16 slices. Spread the butter mixture onto 1 side of each
bread slice. Arrange slices, butter side up and bake in
the oven until lightly toasted, about 5 to 8 minutes.
Cheesy Breadsticks
1/4 cup grated Parmesan
1/3 cup grated Gruyere
1 teaspoon Spices for Dipping
Oil
1 (11-ounce) container refrigerated breadstick dough (recommended:
Pillsbury)
1 tablespoon olive oil
Finely ground sea salt, optional
Preheat the oven to 350 degrees F. Line 2 heavy large baking
sheets with silicone baking sheets or parchment paper. In
a food processor, chop the Parmesan, Gruyere and Spices
for Dipping Oil together until coarsely chopped.
Set the cheese mixture aside. Separate the dough strips.
Using a pizza cutter or a large sharp knife, cut each dough
strip in half lengthwise to form thin strips. Working with
dough strip at a time, coat each strip with the cheese mixture,
pressing very gently. Twist each cheese covered dough strip
and place onto prepared baking sheets. Sprinkle with the
salt, if you wish. Bake until the breadsticks are golden
brown, about 10 to 15 minutes. Transfer the warm breadsticks
to a basket and serve.
Others
Spicy Fried Chicken
Vegetable oil, for frying
1 1/2 cups flour
1 Tbs Mardi
Gras Cajun Dip Mix
1 cup buttermilk
1 pound boneless, skinless chicken thighs
1 pound chicken breast tenderloins
Heat 1 1/2 inches vegetable oil in a deep skillet over medium
high heat. Set out 3 disposable pie tins or shallow dishes.
Mix flour with Mardi
Gras Cajun Dip Mix Divide seasoned flour between
2 tins . Pour buttermilk into a tin. Line up tins as such:
flour, buttermilk, and then flour. Season chicken with salt
and pepper. Coat chicken pieces in flour, then buttermilk,
then a second coating of flour. Cook chicken 6 minutes on
each side, until deep golden brown and firm. Drain chicken
on paper towels or bags.
Portabello Burgers
2 tablespoons olive oil
1/8 cup balsamic vinegar
1 lemon, juiced
1 Tbs Black
Pepper Parmesan Dip Mix
4 large portobello mushroom caps
2 teaspoons Mama's
Roasted Garlic Dip Mix
1/2 cup good mayonnaise
1/2 pound fresh smoked mozzarella, sliced
4 large crusty rolls, split
Suggested toppings:
Whole baby spinach leaves
Thinly sliced red onions
Combine first 4 ingredients in the bottom of a large food
storage bag. Add mushroom caps, seal bag and shake bag to
coat caps, then let the mushrooms marinate for 15 minutes.
Grill mushrooms on indoor electric grill, starting with
caps down, turning to caps up, 6 minutes on each side. Pan-fry
in large nonstick skillet for same amount of time. Season
caps while they cook on each side with a little salt and
pepper. Melt the smoked cheese over mushroom caps in the
last minute of grill time.
To make the Roasted Garlic Mayonnaise, combine the Mama's
Roasted Garlic Dip Mix and mayonaise in food processor
and pulse grind into thick sauce.
To serve, place the grilled mushroom caps topped with melted
cheese on the bun bottoms. Top with spinach and onion. Spread
bun tops with Roasted Garlic Mayonnaise, assemble and enjoy.
Raspberry Ricotta Cheese Mousse
1 pound ricotta cheese
1 teaspoon cocoa powder
1 cup fresh raspberries
2 tablespoons Raspberry Cheesecake
Dip Mix
2 biscotti cookies
In a serving bowl, add ricotta cheese. Using a small sieve,
sprinkle cocoa powder and Raspberry
Cheesecake Dip Mix over the ricotta. Top with fresh
raspberries. Use the biscotti cookies as spoons.
Low Carb Version : Substitute Splenda for Raspberry Cheesecake
Mix
Low Carb Apple Pie Mousse
1 pound ricotta cheese
1 pkg Apple Pie Cheesecake
Dip Mix
In a serving bowl, add ricotta cheese. Using a small sieve,
sprinkle Apple Pie
Cheesecake Dip Mix over the ricotta.
Our Apple Pie Cheesecake Dip Mix has NO added sugar !!!!
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