Half Moon Squash with Baby Greens, Spicy Shrimp, Blueberries and Nuts – Served with “out of this world” Maple Vinaigrette!
CATEGORY: Main Event or Side Salad/Luncheon SERVES: 4 Dinner Salads or 6 Luncheon Salads LEVEL: Presto, easy!
INGREDIENTS: 1 Medium Butternut Squash, peeled, seeded and sliced in full round, half rounds 2 Tbsp Olive Oil 1 Tbsp The Amazing Rub 20 Large Shrimp, Cooked and Shelled 2 Tbsp Corn Starch 1 Tbsp Amazing Heat 1 Cup Blueberries 1 Cup Toasted and Salted Whole Pecans 8 Cups Spring Fresh Salad Greens *Optional 1 cup chopped fresh mint/or basil
INSTRUCTIONS: Take the butternut squash slices and toss with small amount olive oil, and place on a parchment lined baking sheet, sprinkle generously with the Amazing Rub Seasonings (or your house spices)
Bake in a 400 degree oven for 15 minutes, turning carefully and bake for addition 5-10 minutes until tender and golden. Remove from oven and set aside.
Next, place cooked shrimp in a bowl and dust with cornstarch and Amazing Heat. Heat a non stick skillet with oil and quickly cook the shrimp( do not over crowd) to slightly golden and seasoned, flip and remove from pan. Place on paper towel until assembling salads.
Take 4 large salad plates and put 2 cups of greens on each. Assemble squash and shrimps in rows on greens, then toss over the blueberries and pecans. Dress with House Maple Vinaigrette, Salt and Pepper to taste.
MAPLE VINAIGRETTE: 1/8 C Maple Syrup 1/8 C Rice Wine Vinegar ¼ Light Vegetable Oil (could use Olive Oil also) 1 Tbsp Lemon Juice 1 tsp Amazing Heat (or house seasonings) ¼ Pummull Seasoning (or Cinn)
Stir or shake together and add salt and pepper directly to salads
Asian Seared Chicken Thighs with Pineapple Slaw…served with Peanut Sauce
CATEGORY: Main Event SERVES: 4 LEVEL: Presto, easy!
INGREDIENTS: 4 Chicken thighs 2 Tbsp The Amazing Rub (or Brown Sugar w/Ginger) 1 Tbsp vegetable Oil 1 Tbsp Soy Sauce 1 tsp Hot Sauce 1 Tbsp Lemon/or Lime Juice 2 Cups Fresh Pineapple bite size chop
SLAW INGREDIENTS: 1 Tbsp The Amazing Rub (or Brown Sugar) 4 C Coleslaw mix (your favorite) or fine Shred Cabbage and Carrots ½ C Dried Fruit/Nut Trail Mix (no choc!) 1 Tbsp Lime Juice 2 Tbsp Oil (light here) 1 Tbsp Soy Sauce ½ Tbsp hot sauce 1 tsp Toasted Sesame Oil to finish Fresh Herbs as in Cilantro, Mint or Basil – fine chopped or 2 Tbsp dried Basil or Amazing Herbes
PEANUT SAUCE INGREDIENTS: ½ C Peanut Butter smooth ¼ tsp Pummull Spice (or Cinn blend) 1 Tbsp Maple Syrup or Brown Sugar 2 Tbsp Soy Sauce 1 Tsp Rice Vinegar (or white) ½ tsp red pepper flakes ¼ C hot water (start with 1/8 C and add to desired consistency)
INSTRUCTIONS: Prepare Chicken thighs by skinning, deboning and cutting into small strips. In a large bowl add chicken, Amazing Rub, oil, soy sauce, hot sauce and citrus juice (lemon or lime). Toss to coat the strips of chicken and set aside for 15-30 minutes or cover and refrigerator overnight.
Drain Chicken from marinade before searing. Get a skillet hot with oil, and place chicken pieces in skillet, do not over crowd, looking to sear these and create a nice golden brown surface on all side. Remove chicken that is cooked thru (no pink in centers) and continue to cook all chicken, set aside on warm plate. In same pan as cooked chicken, add a little more oil and cook the chopped, drained pineapple looking to toss coat and brown (add a little sprinkle of Amazing Rub to season and brown)
Assemble the Slaw with Cabbage/Carrot mix, ½ C Trail Mix, and toss dress with lime juice, oil, soy sauce, hot sauce- when all coated, finish with a drizzle of Toasted Sesame Oil if desired.
Place a cup of dressed Slaw in center of each serving dish, top with seared pineapple and lastly with chicken strips. Can be garnished with a little more trail mix, or chopped basil or Herbs as noted.
The Peanut Sauce recipe above is delicious as a side dressing to use in the entire plated salad or for a dressing for the chicken. This is so very packed with flavor, and you’ll be shouting “encore”. I have found that a prepared plated salad with all ingredients is also delicious to refrigerate (cover with wrap) and do a quick 1 minute warm in micro. Enjoy!!!
So playing with my daughter in laws favorite coffee drinks this morning! Chilly Iced Americano, topped with Cream kissed with vanilla! So for this MIL the only kind of coffee was hot, well I’m here to tell you it was time to open my horizons! So girls, I think I’ve got this, Starbucks…look out, 2 Iced Coffees, and for Memere double shot espresso, a little cream and yes, a little Kahlua (no clocks here). Out playing with KB’s French Velvet Roast and *Thunder and Lightening Espresso (named after my childhood dogs/ dark and awesome Shepherds). Who wants my job??!
Smooth, creamy and the perfect accompaniment to Beef Bourguignon
CATEGORY: Frame it SERVES: 8 LEVEL: Presto, easy!
INGREDIENTS: 4 lbs. russet potatoes, peeled and quartered 2 large eggs 4 T melted butter 1 1/2 tsp salt 1/2 tsp black pepper Fresh ground nutmeg to taste (or just a pinch of Pummull Spice) 1/2 C milk/cream 1/2 C melted butter 1-2 dashes paprika (optional) 2-4 T goat cheese or sharp cheddar cheese 2 tsp finely chopped chives
DIRECTIONS: Cook the potatoes in boiling water until fork-tender (about 25 minutes) drain and place in a large mixing bowl. Cool the potatoes for about 20 minutes at room temperature. Add in eggs and 4 Tbsp. melted butter, pinch salt, pepper and cheese if desired; add in 4-5 Tbsp. cream adding in more to achieve desired consistency. Season with more salt and pepper if needed to taste, add chives at this stage. You may spoon the potato mixture into a pastry bag fitted with a large star tip or simply mound on plate to create a little bowl for a rich Beef Bourguignon mixture. (If piping, pipe the mixture in 12 mounds onto a large greased baking sheet/s. Melt the 1/3-1/2 cup butter and drizzle over the potatoes. Sprinkle a very small amount of paprika or Amazing Heat over each mound.)
Set oven to 400 degrees F. Bake for about 18-20 minutes or until golden brown.
On creating a cocktail that hit all the notes for my Valentine, I wanted to include Bourbon, Cranberries (because it’s his favorite), lemon and orange to make a sweet sour…and Ginger to make spicy. This cocktail hits all those notes! Enjoy!
CATEGORY: Cocktails & Mocktails SERVES: One LEVEL: Presto, easy!
INGREDIENTS: 2 Oz Bourbon 2 Oz Cranberry Juice 1 Oz Lemon Juice splash /orange squeeze slight dash Pummull Spice (optional or Cinnamon) 4 oz Ginger-ale or Ginger Beer Garnish Orange Slice, Fresh Cranberries
Ice cubes small or preference a large globe of ice
Add Bourbon, Cranberry Juice, Lemon Juice and pinch Pummull Spice in glass and stir. Add ice, stir then pour over your choice of Ginger. Squeeze of OJ on top, add Orange slice, fresh Cranberries and ENJOY!