This was an absolute family favorite dish for both kids and parents! You can make ahead, pop in oven when you get home, and opening the pouch is just fun, not to mention the smells are heavenly! It’s important to cut all ingredients thin or julienned and presto – go from there! When I sat down to share this family recipe I had to call my son to ask how long in the oven! All in the family!
Serves: 8 Level: Intermediate-you got this!
INGREDIENTS 4 Whole boneless chicken breasts 4 Carrots, peeled and julienned 1 Red Pepper, seeded and julienned 8 Green Onions (bottom halves, cleaned and sliced but not thru the end) Top green halves chopped medium and served with sauce as garnish ½ Red Onion medium chop 4 Potatoes Med, julienned 4 Tbsp Soy Sauce Sesame oil The Amazing Rub
DIRECTIONS: Preheat Oven to 375 degrees
Split the whole chicken breasts in 4 slices each, making 16 thin slices
Cut 8 Pieces of Parchment and or Alum Foil, great materials to build a pouch for each packet.
Parchment size 12 x 12
Place 2 thin chicken slices in each square, top with carrots, red pepper, 1 green onion bottom, Some red onion, julienned potato slices. Dress with Soy Sauce, Sesame oil, 1 tsp Amazing Rub. Form a packet as shown, making sure the sides and top are well sealed. Continue to create 8 packets. It is best to cook these 4 to a baking sheet, having room between each.
Bake in the 375 degree oven approx 45 minutes. Set aside to cool a little, and serve a packet per plate, and let each person open their own packet, the aroma is always wonderful.
I do like to serve this dish with salt/pepper at the table and a quick version of Yum-Yum Sauce we make as follows:
KB YUM YUM SAUCE 1 C Mayo 2 Tbsp Ketchup 1 Tbsp The Amazing Rub 2 tsp Vinegar (rice) 2 Tbsp Water (or more if needed) *Only For heat lovers …add ½ tsp Blazing Belle or Cayenne/optional
The Amazing Turkey Burger (Ying and Yang Turkey Burger)
Here is our recipe for the Kitchens Bounty Ying and Yang Amazing Turkey Burger…A little sweet, A little Hot! Love the color, adore the taste but and don’t put the brakes on….grill it up and hand it to Aunt Susie with Mayo…but feel free to take a great canvas (the recipe) and add….chopped cilantro, peach mango salsa, dear I say cheese?….enhance away!
SERVES: 4 LEVEL: Presto-easy!
INGREDIENTS 1 Lb ground Turkey 1 med onion grated 1/8 cup minced *jalapeno (from jarred slices) 1 egg white 1 tsp Worcestershire sauce 4 tsp The Amazing Rub Olive Oil for cooking
DIRECTIONS: Mix ground Turkey, grated onion, minced jalapeño, egg white, Worcestershire sauce and form 4 patties. Sprinkle approx ½ tsp on each side of the burgers, prior to grilling. Let rest for 10 minutes, bring to grill. If forming ahead of time (great option) refrigerate to chill. Grill on High Heat, brush grill rack with Olive Oil, cook for approximately 4 minutes each side, reduce or shut off heat, let continue to cook thru a few more minutes. Options to add to Turkey Burger include 1 Tbsp minced Cilantro, and or minced mango and red peppers. This is a delicious, moist burger!
INGREDIENTS 2 cans Black Beans drained (or use ½ black and ½ kidney beans) 1 Cup corn (fresh is a little more special) 1 Cup *Brown Rice cooked and cooled 2 green onions chopped thinly Optional: ½ Red Pepper chopped very finely or pimentos chopped finely 1 Egg 1 tsp of The Amazing Heat (I like it heaping!) 2 tsp of The Amazing Rub (to sprinkle and brown those outsides while adding taste)
DIRECTIONS: Drain Beans, put in large bowl and mash leaving some whole, add corn, brown rice, green onions, chopped red pepper, egg and sprinkle and mix in 1 heaping tsp of Amazing Heat.
Mix up until all ingredients until incorporated. I like to line baking sheet with parchment paper, and place ½ cup size scoops onto sheet leaving room in between to flatten them out. This should make at least 6 generous size portions. Cover with wax paper and flatten each scoop into a burger size. You can refrigerate, or freeze at this point.
To prepare; add oil to skillet, (cast iron works marvelous) and cook until browned on each size (approx 3 minutes).
Serve plated with a salad or on a bun with toppings. Favorite way to make these burgers sing….Lime Cilantro Creme, see recipe!
Lime Cilantro Crème 1 Cup Yogurt (Faye is thick and creamy @2%) 1 heaping tablespoon of your best mayo 2 Tblsp. finely chopped Cilantro 1/2 good size lime, completely juiced ( lime zest would be good also here) 1 tsp Amazing Rub (this is the sweet and spices to balance the lime/yogurt zip) Salt/pepper to taste
*Brown Rice: 1 cup of uncooked Brown rice 2 cups water or vegetable stock 1 tsp of Olive Oil a little salt, or soy sauce Bring rice to low boil in water, turn down to a very low simmer, cook for 35 minutes, shut heat off, let sit for 15 minutes. (this is enough for a double bean burger recipe, or great refrigerated and used in salad or soups)
INGREDIENTS 1 1/2 pounds KB’S Spicy/Fruited pork sausage ( or mild breakfast sausage) 1 tsp Worcestershire sauce ½ tsp Hot Sauce 6 hard boiled eggs (peeled) 1 Tbsp Corn Starch or Flour 1 tsp The Amazing Rub *or use salt/pepper/sugar seasoning 1/8 tsp ea. 1 egg beaten 1 cup toasted bread crumbs Oil for frying (approx a quart)
DIRECTIONS: Mix together the Pork sausage with Worcestershire and Tabasco sauces. Divide into 6 patties and flatten, then mold around the peeled, hard boiled eggs. A thin sauce or chutney. Set plates aside to receive the finished eggs. We like to plate with glass domes to add to the drama – but use whatever you have in your kitchen! Heat oil in a large saucepan or fryer until cube of fresh bread in oil turns brown in about a minute (365 degrees). Lower eggs and fry until deep golden brown approx. 5 minutes. Drain fried eggs on paper towels and serve warm and fragrant on prepared plates of wild greens. Enjoy!layer is best. Dip the covered sausage covered egg in beaten egg wash and roll in bread crumbs and corn starch/flour mixture. You can use corn starch and flour interchangeably here, and use the Amazing Rub Mixture if you have it with crumbs. Shake off excess, set on wax paper. Prepare servings plates with wild greens and arugula. Prepare a nice spicy dipping
Roasted Sweet Potatoes with Black Bean, Corn & Avocado Salad with Lime Vinaigrette
*Add Decadence, serve with Avocado Lime Aioli, and Spicy Salsa
These Herb encrusted Baked Sweet Potatoes served warm but stuffed with a cool Black Bean Salad are the bomb! (ESP for Meatless Monday). You get the Ying and Yang from a hot/cold food served together…as well as the perfect vehicle for
Add Taco Meat for Thursdays!
Go Pesco with Shrimp on Friday!
Drive in the direction you want…
The natural sweetness of well baked sweet potatoes and the slight spicy bite of the bean salad is perfect. To up your “A” game make the Avocado/Lime Aioli and kick in the spicy cheese sticks and/or Salsa!
SERVES: 4 LEVEL: Presto-easy!
FIRST: ROASTED HERBED SWEET POTATOES
INGREDIENTS: 4 Medium Sweet Potatoes Olive for rubbing Amazing Herbes to coat Salt & Pepper Preheat Oven at 425 degrees Wash and dry sweets. Cut light center in top of each, rub potatoes with olive oil. Roll or sprinkle with AMZ Herbes, salt n pepper. Bake 45 minutes until very soft, crunchy outsides. Set Aside.
SECOND: BLACK BEAN, CORN AND AVOCADO SALAD
INGREDIENTS: 1 15 oz can Black Beans, rinsed and drained 2 ears of fresh corn, kernels cut off or one can of corn drained 1 small red pepper finely diced 1 small red onion finely diced 2 Tbsp Amazing Rub (here is where you get brown sugar/spices) 1 tsp (or more) of Blazing Belle (this controls heat, a great blend of peppers incl. cayenne) 4 Tbsp. Olive Oil 1 lime, fully zested and juiced ½ c fresh cilantro or parsley chopped (whichever you prefer) 1 avocado medium chopped (reserve ¼ for Aioli) Combine all ingredients (Avocado goes in right before serving) in bowl, mix well. Cover and chill from an hour to overnight. Before serving salad, add the Avocado and check seasonings.
When Sweet Potatoes are fully cooked, complete the seam slice down the middle (but not through) and separate and squeeze a little to fluff inner potato. Stuff with the Chilled black bean salad.
Serve with Aioli, Salsa (if desired) and maybe some fine spiced cheese!
This dish is also great stuffed first with taco meat, spicy shrimp or any of your favorites!
*Avocado Lime Aioli 1 C mayo ¼ chopped avocado 1 Tbsp Lime Juice with zest chopped parsley (or cilantro) finely minced garlic 2 cloves(optional) salt/pepper to taste. That’s it!
This Bursting Peach Starter is the perfect beginning to a grilling, wine drinking, deck evening!
A Ripe Peach is halved, stuffed with the combination of Brie and Goat Cheese, wrapped in Prosciutto, scantly brushed with oil and dusted with the Amazing Rub. A quick grill starts with the peach back, a few minutes to soften and sweeten, before being carefully slipped to crisp the savory ham and melt the cheese…and Viola! Fabulous served on a bed of baby Argula, Basil if available and lightly dressed with Olive Oil and a Balsamic Reduction drizzle. Salt and Pepper to taste! For over the top decadence, I like to make a quick Aioli of Mayo, a bit of Maple Syrup and a good shake of Pummull Spice. Is it just too much, well maybe…but no one is walking away from this dish without one spectacular memory! ENJOY!
SERVES: 2 LEVEL: Presto-simple!
INGREDIENTS 1 Ripe Peach (halved, pit remove, keep skin on) 2 rounds Goat Cheese 2 Pieces of Brie (rind removed) 2-4 Pieces of Prosciutto (enough to wrap 2 peach halves) 2 Tbsps Light Oil 2 Tbsps of The Amazing Rub 2 large handfuls of Baby Arugula Fresh Basil leaves if available
To Garnish: Best Olive Oil Balsamic Vinegar Reduction (your favorite) Salt n Pepper to taste *Optional Aioli of Mayo ¼ cup/1 tsp Maple Syrup/1/4 tsp Pummull Spice (Cinn)
DIRECTIONS Half a just ripe peach, remove stone. Keep on peel, stuff center with equal size pieces of Brie and Goat Cheese. Wrap each round with Prosciutto and secure for grilling with toothpicks. Lightly oil peaches both sides and sprinkle generously with Amazing Rub (this will give complex flavor and a wonderful carmelization of stuffed peaches). Prepare a grill, inside or out, or broiling in oven will work as well!
Start with the back sides of peaches, 2-3 minutes, gently flip, Prosciutto side up – grill until deep golden and cheeses melting.
Serve on bed or Arugula, add fresh basil leaves. Place peach in center of greens, REMOVE toothpicks, drizzle with Olive Oil, Balsamic reduction….salt pepper if desired. ENJOY!
So I was looking for a great fun delicious dish for kicking off the Father’s Day Weekend. What guy doesn’t love meatloaf? Okay can we be honest? If you are not a vegetarian, the chances are great that you love meatloaf. So here is the recipe I love, a basic old world meatloaf, packaged in a mini individual loaf and wrapped in bacon that crisps (with the help of The Amazing Rub) and just sets this dish off!
We are gluten-free on this recipe, because way back when, the Frenchies in my neck of the woods always made meatloaf or meatballs with oatmeal that had been ground…a little like an oat flour.
So tender, so delicious….hope you enjoy! My plating suggestion is the perfect baked potato, maple glazed carrots and KB’s Spicy Ketchup (recipe also below)!
SERVES: 6 LEVEL: Intermediate – you got this!
INGREDIENTS 1 Tbsp olive oil 1 medium onion, finely chopped 1 cup of your favorite medium chunky salsa 2 ½ pounds of ground beef/pork (I like 1 ½# beef, 1 # pork) 1 cup instant oatmeal, I like to buzz in blender to make finer grounds 2 large eggs, beaten with fork ½ C parmesan, or your favorite finely ground cheese 6 thin strips of bacon 2 Tbsp of The Amazing Herbes (this is all flavor) 2 Tbsp of The Amazing Rub (this will enhance and crisp the bacon) *Options: Tbsp Worcestershire Sauce and 1 tsp beef bouillon or concentrate (These last 2 ingredients are optional, but I always include!)
DIRECTIONS Preheat oven to 350 degrees.
Heat olive oil and sauté chopped onion over med-low heat for about 8 minutes, at the finish add the 2 Tbsp of the Amazing Herbes to allow spices to blossom and warm. Set aside.
In large bowl add ground beef/pork mixture, add onion mixture, salsa, oatmeal, beaten eggs, cheese, and the optional ingredients if desired. Use a fork to toss and mix, careful not to over mix and do not compress – better to toss to create the tenderness desired. This mixture can be divided in 6 with 1 generous cup of meat mixture each, and should create 6 mini meatloafs. Use mini loaf pans, or just form mini loaves. When formed loaves, wrap each loaf in the bacon strip and sprinkle the loaf and especially bacon with the Amazing Rub. (This again helps that great taste and crispness of the bacon wrap). Bake for 45 minutes until cooked through. Serve hot or cold, and kick up your Ketchup as described below!