Mango Habanero Grilled Shrimp For Tacos

This recipe only takes a few minutes on the grill! 
It is a quick bite perfect for shrimp tacos.
Ingredients:
Directions:
  1. Make sure your grill is clean and then oil the grill grates to prevent the shrimp from sticking.
  2. Preheat grill and prepare for medium high, 375 degree, heat.
  3. Thread 5-6 pieces of shrimp on each of the wooden skewers.
  4. Brush the shrimp with the olive oil, vinegar,  and then sprinkle both sides of the shrimp with the Habanero Mango chicken Rub.
  5. Let the shrimp set in the refrigerator for about 30 minutes before grilling.
  6. In the meantime, combine all other ingredients in a bowl.
  7. Stir to mix all of the ingredients and set in the refrigerator.
  8. Place the shrimp over the indirect heat for 2-3 minutes per side until shrimp are slightly pink and opaque.
  9. Serve with the salsa or in soft tacos!

 

Warm Fennel, Pear, and Cabbage Salad

 This refreshing crunchy salad makes an elegant side, but it's hearty enough to be an entree when paired with a crusty artisan bread.

We love it served warm or try it raw!

 

Ingredients

  • 2 firm medium pears
  • 3 tablespoons Herbs Provence Extra olive oil
  • 1 large fennel bulb, halved, cored and thinly sliced
  • 4 cups shredded or thinly sliced cabbage
  • 1/4 cup water
  • 3 tablespoons Pear White Balsamic Vinegar
  • 1 teaspoons honey
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 3/4 cup crumbled or sliced Gorgonzola cheese (about 4 ounces)
  • 1/2 cup chopped walnuts, toasted

Directions

  1. Peel and core pears; cut into 1/2-in. slices. Toss with 1 tablespoon of pear vinegar. Set pears aside.
  2. In a large skillet, heat oil over medium-high heat. Add fennel; sauté until crisp-tender, 2-3 minutes.
  3. Add cabbage; toss with fennel. Cook until both are tender, 2-3 minutes longer.
  4. Add pears, water, vinegar, honey, salt, and pepper to skillet, gently combining ingredients. Cook until liquid evaporates, 6-8 minutes.
  5. Transfer to a serving bowl. Top with Gorgonzola cheese and toasted walnuts.
  6. Serve warm or at room temperature.

Tex Mex Lime Chicken (Spicy)

This simple marinade creates tender, flavorful pieces of chicken perfect for tacos or topping salads.

Ingredients

 

Directions

  1. Place the chicken in a ziploc bag. Sprinkle with salt, Olive Oil, and vinegar. Seal the bag and massage to coat. Allow to rest 30 minutes to 1 hour at room temperature before cooking.
  2. Heat a large skillet over high heat. Place the chicken in the hot pan and sear each side until golden brown, about 3 minutes. Turn the heat down to medium-low, cover, and finish cooking until juices run clear, about 20 minutes.
  3. Transfer to a cutting board and allow to rest for at least 5 minutes before slicing and enjoying on salads, in tacos or burritos, or along with some roasted veggies.

Spaghetti Salad

Cold spaghetti pasta salad is easy and perfect for your next brunch or pot luck!  Simple!

Ingredients

  • 1 pound Organic Spaghetti pasta  dry
  • 1 cup sliced black olives
  • 2 cups grape tomatoes halved
  • 2 zucchini diced
  • 1 red onion thinly sliced
  • 3/4 cup grated Parmesan cheese

Dressing

Directions

  1. Cook pasta according to directions. Drain and cool to room temperature.
  2. In a jar with a lid, mix the olive oil, vinegar, and herb mix. Shake well and sit for 30 minutes.
  3. Toss all ingredients in a large bowl.
  4. Cover bowl with plastic wrap and place in the fridge to marinate for 1 hour.
  5. Season to taste with salt and pepper.
  6. Serve cold.

 

Pork Tenderloin with Balsamic Vinegar

Balsamic glazed pork tenderloin is an easy recipe perfect for holidays. Quick cooking and naturally juicy, tenderloin is perfect for cooks of all skill levels.
Ingredients

Directions
  1. Preheat oven to 500 degrees F.
  2. Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
  3. Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
  4. Let meat rest, transfer to a carving board, slice and serve.

Modified from Rachel Ray Food Network Recipe

Simple Devilish Deviled Eggs

Give your deviled eggs a little heat!

Ingredients

Directions
  1. Slice eggs in half lengthwise, carefully remove yolks.
  2. Mash yolks with mayonnaise and Spicy Chipotle Sauce.
  3. Add mustard, salt, and pepper; stir well.
  4. Spoon yolk mixture into egg whites.
  5. Garnish each egg with chopped bacon, Piri Piri Seasoning, and chive and plate the eggs. Chill to let set.

Prosciutto Wrapped Asparagus

Asparagus seasoned with Blood Orange Extra Virgin Olive Oil and Smoky Citrus Salt, and drizzled with a vinegar and mustard dressing creates a gourmet appetizer or side dish.

Ingredients

Dressing

Directions
  1. Preheat the oven to 350°F.
  2. Season asparagus with olive oil and salt. Bundle 3 pieces of asparagus together and tightly wrap with a slice of prosciutto. Arrange on a baking sheet.
  3. Bake until asparagus turns bright green and prosciutto crisps slightly, about 10 minutes.
  4. Meanwhile, make the dressing by whisking together the vinegar and mustard. While whisking, slowly drizzle in the olive oil. Add salt taste.
  5. Arrange the asparagus on a serving platter and drizzle with dressing.

Nashville Hot Fried Chicken With A Twist

               A recipe for those who love hot and fried chicken!

Ingredients
• 1 whole fryer, cut up
• 1 to 1 1/2 cups of Jalapeno Lime Grape Seed oil

For the Milk Bath you’ll need
• 1 cup of whole milk or buttermilk
• 2 large eggs
• 1 tablespoon Nashville Hot Chicken Seasoning

For the flour mix
• 2 cups all purpose flour
• 1 tablespoon Nashville Hot Chicken Seasoning

1. Fill your Dutch oven or cast iron skillet with approximately 2" of oil and heat to 350 degrees.

2. Make the milk bath and flour mixes. In one bowl, whisk together the milk, eggs and 1 tablespoon of Nashville Hot Chicken Seasoning (this will be the milk bath).

3. In a second bowl, mix together the flour and 1 tablespoon of Nashville Hot Chicken Seasoning.

4. Dredge the chicken in the flour mix, then dip in the milk bath, then in the flour mix again, shake off the excess after each step.

5. Carefully lower the chicken into the hot oil. Be sure to only fry a few pieces at a time so that the chicken isn't crowded in the pan. Partially cover and cook until one side begins to brown. Turn the chicken and cook until golden brown.

6. For optimum food safety use a thermometer and make sure that the internal temperature of your cooked chicken reaches at least 165°.

7. Remove the cooked chicken from the oil and drain on a wire rack or paper towels. Cook in batches until all is done.

 Also use as a rub for grilled chicken.  My reaction to our first grilled chicken taste test - Oh my! Simply amazing!

 

Thank you Leite's Culinaria, Inc for the photo.

Tuscan Roasted Carrots

Carrots are the easiest side dish that you can prepare for dinner. And with Easter right around the corner, it seems quite fitting to share this recipe with you.

Bunnies…. carrots… it’s not a coincidence that easy Tuscan Roasted carrots make the Easter dinner cut.

 

Ingredients:

Directions:

  1. Preheat oven to 400 degrees F.
  2. Add 1 Tbsp Tuscany seasoning to ½ cup olive oil and set aside. Its best to let this rest for at least 20 minutes.
  3. In a large bowl, toss carrots with garlic and olive oil mixture. Place ingredients in a roasting pan and put lemon slices on top and place in oven.
  4. Roast for 20 minutes, flip the carrots, and roast for 20 more minutes or until tender.
  5. Remove from heat and drizzle with the balsamic reduction vinegar.
  6. Serve.

Hot Pepper Berry Bacon Burger

The weather is breaking!
Dust off the grill even if it's 50 degrees out.
 Sweet raspberries and strawberries are mixed with roasted red peppers and real bacon
to create the perfect blend of sweet, spicy and smoky
Ingredients: 
  • 2 ½ lb Ground beef
  • 6 tbsp Hot Pepper Berry Bacon Jam
  • 6 Slices of American cheese
  • 2 tsp Salt
  • 2 tsp Ground black pepper
  • Dill pickles, sliced
  • 6 Burger buns
  • ⅓ cup - Melted butter
Burger Sauce
Instructions: 

Preparation

  1. Preheat your grill at 350°F
  2. Separate the ground beef into 12 equal sized portions
  3. Place a beef patty between two layers of parchment paper and press down to a 1/4 inch flat patty using a cast iron skillet, a burger press, or your hands
  4. Fold a slice of American cheese and place in the center of the beef patty then add 1 tbsp of Hot Pepper Berry Bacon Jam on top
  5. Close with another 1/4 inch flat patty by pinching and pushing the edges to secure the cheese and jam inside then season with salt and pepper to taste
  6. Repeat for each burger
  7. Brush the interior of each burger bun with melted butter
  8. Make the burger sauce: combine all Burger Sauce ingredients into a bowl and mix; Set aside in the refrigerator
  9. Place the burgers on your hot grate and close the lid; Cook for 3 to 4 minutes per side or until desired doneness
  10. Grill the buns for 10 to 15 seconds
  11. Assemble each Juicy Lucy Burgers between two grilled buns with a spoonful of burger sauce, a grilled beef patty and 3 pickles
  12. Serve and enjoy.

Make everyone happy with this cheesy berry bacon burger!