Yes, this salad has it all. The great sweet and spicy taste of warm broiled grapefruit on a bed of fresh greens, crispy chopped bacon, blue cheese and an egg done so pretty it should be in pictures!(oh wait, it is!) Finish this salad with a drizzle of the best Olive Oil, drizzle of Honey and just because we are being decadent here, I like a little bit of Lime Cilantro Seasoned Greek Yogurt. You add the salt’n pepper and this dish is your complete Brunch on a plate! It also works for Lunch and Dinner!
CATEGORY: Brunch SERVES: 2 LEVEL: Easy, there it is!
Broiled Grapefruits: 1 Ruby Red large Grapefruit (halved and sectioned, or peeled and segmented) 2 tsp of Amazing Rub (Brown sugar based) ½ tsp of Pummull Spice (House Cinnamon blend) Sprinkle the Grapefruit with seasonings and broil watching closely. It takes about 5-7 minutes as the fruit will release juices, slowing the caramelizing down a little. Set Fruit aside when done.
Salad: 4 Cups of Fresh mixed greens 3 chopped green onions 4 Crisp Bacon slices (try the Amazing Bacon recipe below note) 4 Tbsp crumbled Blue Cheese 4 Tbsp Greek Yogurt (or Mayo) with lime juice and chopped cilantro 2 Gently cooked sunny side up eggs 2 Tbsp Olive Oil 1 Tbsp Honey Salt n Pepper to taste
Assemble greens on 2 plates, add broiled grapefruit sections, bacon, blue cheese, egg to each plate. Drizzle with Olive Oil, Honey and garnish with chopped green onions and Lime/Cilantro Yogurt or Aoli. Best served with grapefruit and eggs warm.
Amazing Bacon is great to prepare in advance and make salads, sandwiches and snacking great!
1 lb of THICK sliced bacon, arrange slices on parchment paper on a large baking sheet. Sprinkle up side with Amazing Rub, Cook for 18 mins in a 400 degree oven. Pull out baking sheet, flip each piece of bacon and sprinkle with Amazing Heat…3 more minutes and out of oven, onto paper towels and onto delicious!
These Cabbage Rolls are so savory and bursting with flavor. The bonus to this recipe is using our Bacon-Wrapped Mini Meatloaf Mix, kitchensbounty.com. With this savory meat mixture we suggest first a Meatloaf (or minis) and half of the mixture, a pound, for use in these Cabbage Rolls. Long bake these delicious pockets of flavor and brown rice will absorb all the flavors and elevates the dish!
CATEGORY: MAINS SERVES: 6 LEVEL: Medium, You got this!
CABBAGE ROLLS: 1# of the *KB Meatloaf Mix (see below) 1 Cup COOKED Brown Rice 1 fresh head of Green Cabbage 2 Tbsp of The Amazing Herbes
SAUCE: 28 OZ Can of the best crushed tomatoes (CENTO) 15 oz can of Tomato Sauce 2 TBLS of The Amazing Rub (or brown sugar) 1 TBLS of Balsamic Vinegar Olive Oil to sprinkle (I would stir the above sauce ingredients together and set aside. The cooking of the sauce happens in the oven pan of cabbage leaves – makes a fresher taste!)
Prepare the *KB Meatloaf Mixture, this can be done the day before (while your baking a meatloaf!) and reserve ½ recipe or one pound. Add the cooked brown rice to the meatloaf, toss together to incorporate. Divide into 12 portions and set aside for Cabbage Leaves.
Core slightly a large green cabbage and place in large pot with water, bring to a boil for a full 5 minutes, take off heat, remove from water and let rest 10 minutes to cool.
Next release and gently pry at least 12 great cabbage leaves. (At this point, the remainder of the cabbage can be cooled and refrigerated, Excellent thin sliced, use later in a stir fry!)
Cooled cabbage leaves will be spread out on board, meat/rice mixture at bottom of leave, roll and tuck sides in. Do this for 12 leaves.
In an approx 9 x 13 casserole pan, spray with cooking oil, pour ½ sauce mixture. Set the cabbage rolls into pan, end side down, you should be able to get all rolls in the pan. Pour the remainder of the Sauce over the rolls, sprinkle with remaining Tbsp of Amazing Herbes, cover with foil.
Oven at 350 degrees and cooking time is approximately 90 minutes. Check for tenderness and remember the meat mixture was uncooked, so important to give at least 60 minutes, I prefer 90.
*KB MEATLOAF MIX 1 Medium sautéed onion 1 C Chunky Salsa 2 ½# Ground beef/pork mixture 1 C inst oatmeal 2 lg eggs ½ C Parmesan Cheese 2 Tbsp Amazing Herbes Can be wrapped in 6 slices of bacon, sprinkled with AMAZ Rub to help brown. Bake in 350 degree oven, 1 hour
Follow the process of making stuffed cabbage rolls in photos…
French Onion Soup (with Julia’s lead and Terri’s Nod!)
This classic delish French Onion Soup is a recipe I first made and played with from Julia Childs Cookbook. I have tweaked this recipe, I think there is a little herb flavor that makes a big impact and I prefer to do this as a gluten free recipe with the use of corn starch. However, for the French Bread that is not gluten free, but I do have a great suggestion for that below!
However you slice it, this is a bowl of deliciousness!
Category: Luncheon Serves: 6-8 Level: Intermediate – You got this!
For the SOUP 6 C thinly sliced yellow onions 2 Tbsp Oil 2 Tbsp Butter 2 tsp The Amazing Rub Seasoning (Sugar/salt/spices) 2 Tbsp Corn Starch 7 C Beef Stock ½ C White Wine
For the Garnish 12 oz. Swiss Cheese finely sliced/chopped 4 oz. Parmesan Cheese grated 3 Tbsp Cognac For the Croute 8 slices French Bread (about 1” thick) (or SCHAR Baguette/Gluten Free Bread but DELIC!) 4 Tbsp Olive Oil for drizzling 1 Tbsp The Amazing Herbes
In a Stock Pot or Dutch oven add 2 Tbsp oil and Butter. Add sliced onions and stir until they are coated with the mixture and cook on medium about 10 mins. Sprinkle the Amazing Rub Seasoning on the onions and continue to cook 10-15 minutes until golden. Once caramelized add 2 Tbsp Corn Starch and continue to cook for a few minutes. Stir in the ½ C white wine, now add 1 cup of stock and continue to stir while scraping up all bits in bottom of pan. Add all remaining stock, bring near boil, reduce heat and simmer for approximately 30 minutes.
To make the Croutes/toasted bread. I definitely prefer the bread broiled toasted and not hard baked. I love an ‘el dente texture …so drizzle the first side of the bread slices with olive oil, toast under broiler til golden, flip and butter second side and sprinkle generously with the Amazing Herbes (our house Herb blend or your house blend). I really think the herbs add such a plus to the final soup experience. If you don’t have this blend, I would say a little Oregano and Sage….
Now take 6-8 Oven Proof Bowls or Ramkins, place 1 Tbsp Parmesan Cheese in the bottom of each. Next ladle the French Onion Soup into Bowls and top with toasted French bread and add the Swiss Cheese in a thick layer making sure to cover bread and edges. Pour ½ Tbsp Cognac into soup/bread mixture, drizzle with a little oil or melted butter. Place Ramkins on baking sheet (for ease into oven).
Place in a 350 degree oven for about 20-30 minutes checking on Cheese melting and slight browning.
Here it is, super flavorful, melting onions and toppings.
Ruby Red Grapefruit Salad with *Sweet n Spiced Poppyseed Dressing Garnished with Candied Grapefruit Peel
This delightful salad is filled with taste! The Grapefruit sections, the chilled avocado and the tangy Poppyseed Dressing are such a great way to kick off a dinner…or just become the “meal”. Here’s the simple way to delicious…the garnishes are almost all optional, but I do like layers of taste.
Category: Salads Serves: 4+ Level: Easy Presto
SALAD INGREDIENTS 6-8 C. Mixed Greens 1 Ruby Red Grapefruit, peeled and sectioned (save peels) 4 TBLS Pomegranate seeds 1 Avocado sliced thin ¼ C sliced toasted almonds Shaved White Cheddar Red Onion ½ sliced very thin Candied Grapefruit peels Salt n Pepper
Plate base of mixed greens, arrange grapefruit segments, pomegranate seeds and avocado slices on salad…the delicious options to add are sliced almonds, shaved cheddar, red onion and grapefruit peel.
Dress salads when completely plated….and here is where you do need a sprinkle of salt n pepper.
*Sweet n Spicy Poppyseed Dressing INGREDIENTS 1 T Champagne Vinegar 1 T Honey 1 tsp Dijon mustard 6 T Olive Oil Pinch of Blazing Belle (or cayenne pepper) ½ tsp Poppyseeds Salt n pepper to taste Add a little bit of white wine for desired consistency (or water if needed)
**Candied Grapefruit Peels DIRECTIONS: Take reserved Grapefruit peels and lay flat and remove some pith, and then slice in skinny ¼” strips.
Place is a small pot of cold water, bring to a boil…off burner and drain, with cold water, boil, drain.
Now ready to candy with: 1 C white sugar ½ C water and bring to boil, then low simmer 15-20 minutes.
Drain completely and dry on a baking (cake/cookie) rack for 2-4 hours.Sprinkle with white sugar as desired…a great garnish on salads or use forDecorating cakes, dipped in chocolate for desserts…enjoy!
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
I do love the classic French Soufflé, but here I am suggesting a Soufflé that is much easier to make, prepare ahead and perfect for that special brunch, appetizer or dinner party. This has the basic formula of Strata…but we kick it up a bit. It won’t fall, is perfect to remove and plate, just a great idea for an elegant appetizer. Delicious!
SERVES: 6 LEVEL: Intermediate-you got this!
INGREDIENTS 1# Lobster Cooked, *shelled and broken into small pieces *Save shells to prepare Thermador Sauce if desired 1 Cup aged cheddar Cheese shredded ½ cup shredded Parmesan ½ loaf of a baguette (or any rustic white bread)cubed 1 tsp each of Finely minced Parsley and Green Onion (Optional) 6 eggs ½ cup butter melted 1 tsp Amazing Heat ½ tsp Dry Mustard 2 ozs of Dry sherry 1 cup Milk 1 cup Cream 1 Tbsp Butter (to sautée small pieces of garnish lobster with)
DIRECTIONS: Prepare 6 individual ramekins by greasing. Arrange the seafood, cheese, and bread into layers in the Ramekins (reserve Sm amt. lobster for top garnish) Pour melted butter evenly over each mixture. In a medium bowl beat the eggs, add the Mustard, Amazing Heat, pinch salt/pepper, milk and cream. When well blended add the Dry Sherry. Pour over egg mixture over individual Ramekins and let sit for minimum 2 hrs (can be overnight) Bake in a 350 degree oven for approximately 40 minutes. Garnish with small reserved pieces of buttered Lobster. Can be served in Ramekins or removed and plated on Thermador Sauce.
Quickie Thermador, lobster shells gently boiled 2 cups stock (seafood or chicken), 10 minutes, strain, add 1 tsp AMZ Heat, 3 Tbsp Butter, ½ C Cream, warm to thicken.
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!