• Eagle Ridge Strip or rib eye steak 1 each
• 2 to 3 tsp.   Culinary Secrets Northwoods Steak Dust RFS Item 25446
• 1 to 2 tsp.   Culinary Secrets Northwoods Steak Seasoning RFS Item 28758

1. Rub the Culinary Secrets Northwoods Steak Dust onto ONE side of the steak.
2. Place the seasoned side face down on the grill. Sprinkle the top side of the steak with Culinary Secrets Northwoods Steak Seasoning.
3. Turn steak after 4 to 5 minutes and continue grilling until it reaches desired doneness.

•  1 c. - Markon fresh orange sections RFS Item 78814
  74186
• 1 c. - Markon pineapple chunks, drained RFS Item
• 1/2 c. - unpeeled chopped Markon Red Delicious apples RFS Item 78006
• 1/4 c. - raisins
• 4 c. - Markon chopped lettuce RFS Item 79792
• 2 c. - 1% low fat cottage cheese
• 1/4 c. - chopped walnuts
• 2 tbsp. - commercial low calorie French dressing
• 2 c. - Cobblestone Market Chopped Ham RFS Item 54500

Chorizo Cheese Bread

1 serving

Ingredients

• 1 Tbsp.  San Pablo Salsa, thick & chunky, mild RFS Item # 49740
• 1/8 tsp.  Culinary Secrets Garlic, minced RFS Item # 25116
• 1 half  Brickfire Bakery Ciabatta Rolls RFS Item # 17748
• 1 oz.  Villa Frizzoni Pork Pizza Topping w/Chorizo Seasonings, RFS Item # 13685
• 1 Tbsp.  Black olives, sliced, drained
• 1 oz.  Cobblestone Market Monterey Jack cheese, shredded, RFS Item # 70798

Directions

1. Mix salsa and garlic together in a bowl; spread over bread surface. Evenly sprinkle chorizo topping, black olives and cheese over salsa.
2. Place in preheated 400° F conventional or pizza oven and bake 8-10 minutes or until crust is golden and cheese is bubbly and beginning to brown.

May substitute bread currently used for garlic toast or cheese bread for Ciabatta bread.

• 24 SilverBrook chicken wings RFS Item 20374
• 3 tablespoons bourbon
• 3 tablespoons olive oil
• 1 tablespoon finely grated lemon peel
• Juice of 1 lemon (about 2 to 3 tablespoons)
• 1 cup fine, dry, unseasoned bread crumbs
• 1 tablespoon sweet Culinary Secrets Hungarian paprika RFS Item 24186
• salt and freshly ground black pepper to taste

1. Cut chicken wings at joints; discard tips or reserve for broth or stock. Combine the wing joints, bourbon, olive oil, lemon rind, and lemon juice in a bowl. Toss to coat the wings and marinate refrigerated for 4 hours or overnight. 

2. Mix the bread crumbs, paprika, salt, and pepper in a plastic bag. Drain the wing joints and toss with the bread crumb mixture. Place the wings on a baking sheet and place about 4 to 5 inches from heat source under preheated broiler. Broil until crisp and golden, about 5 minutes on each side. Chicken wings serves 4 to 6.

Popcorn Shrimp with Chili-Lime Dipping Sauce

Dipping Sauce:
1/3 cup nonfat Greek yogurt or 1/2 cup nonfat plain yogurt
2 tablespoons Culinary Secrets mayonnaise RFS Item # 17480
1 tablespoon lime juice (about 1/2 lime)
1/2 teaspoon San Pablo Ancho Chili Powder  RFS Item # 25786
1 lime, zested

Shrimp:

1/2 cup all-purpose flour

1 teaspoon San Pablo Ancho Chili Powder RFS Item # 25786
1 teaspoon Culinary Secrets Garlic Powder  RFS Item # 24042
3/4 teaspoon salt
4 egg whites
3/4 cup cornmeal
1/4 teaspoon Culinary Secrets black pepper RFS Item # 24108
1 pound Hidden Bay Peeled & Deveined tail-off Shrimp RFS Item # 81270
2 tablespoons canola oil
Spray cooking oil

1. Peel outer layer of onions. Cut and discard a 1/2-inch slice from onion tops. Trim onion bottoms just enough to enable onions to stand up. Hollow out onions, leaving a 1/4-inch shell. Reserve 1 cup of onion centers; chop. Place onion shells on baking sheet; drizzle outside surface with olive oil. Roast for 20 minutes at 400°F, or until slightly browned and tender. Remove from oven and reduce temperature to 350°F.
2. Brown and crumble sausage in large skillet. Remove sausage and reserve 2 tablespoons of drippings. Sauté reserved chopped onions, fennel and Culinary Secrets® Garlic Powder in pan drippings for 5 to 7 minutes, until tender. Season to taste with salt and pepper, if desired.
3. Combine sausage mixture with bread cubes, figs and pine nuts in a large bowl. Stir Culinary Secrets® Poultry Seasoning, Garlic Powder, Fennel Seed, Regular Grind Black Pepper and salt into chicken broth. Pour over stuffing; stir in egg and butter. Mix thoroughly.
4. Mound stuffing into roasted onions. Sprinkle tops with Culinary Secrets® Italian seasoning. Bake 20 to 25 minutes until internal temperature reaches 165°F.

• ¼ cup (1/2 stick) butter or margarine
• ¾ cup quick-cooking or old-fashioned oats, uncooked
• ½ cup all-purpose flour
• ½ cup firmly packed light brown sugar
• ½ cup chopped pecans, if desired
• ½ teaspoon ground cinnamon
• 2 (21-ounce) cans cherry pie filling
• 1 (9-ounce) prepared graham cracker crust (10-inch)

1. Melt butter in medium saucepan. Remove from heat and stir in oats, flour, brown sugar, pecans, if desired, and cinnamon. Spoon pie filling into crust. Sprinkle oats mixture over top. Place pie on a baking sheet.
2. Bake in a preheated 375-degree oven 40 to 45 minutes, or until topping is golden brown. Cool on wire rack, then refrigerate at least 4 hours before serving.

• 1 Cup Rejuv Cranberry Juice Cocktail RFS Item # 14738
• 2 Teaspoons sugar
• 1 Teaspoon cornstarch
• 1/4 Cup raspberry vinegar
• 1 Cup frozen raspberries in syrup

1. Heat cranberry juice to a boil, stir in sugar and cornstarch and cook to thicken. Cool. Add raspberry vinegar and frozen raspberries. Cover and hold for service.

• 1/2 Cup hazelnuts
• 4 Cups spinach leaves, cleaned, dried, and stemmed

1. In a preheated 375-degrees F oven, toast hazelnuts for about 10 minutes. Allow to cool. Coarsely chop. Cover and reserve for service.
2. Prepare spinach by tearing into bite sized pieces. Cover and refrigerate for service.

Parmesan Shells

• EverLight Gold Food Release Spray RFS Item # 14708
• 1-1/3 Cups Parmesan cheese, coarsely grated
• 1 Cup Parmesan cheese, finely grated

1. Prepare Parmesan shell by spraying an 8-inch nonstick sauté pan with EverLight Gold. Heat pan over medium heat.
2. For each shell, add 1/3 cup coarsely grated Parmesan to the bottom of the sauté pan, distributing the cheese evenly across the pan. Allow the cheese to bubble for about 30 seconds before adding an additional 1/4-cup of finely grated Parmesan.
3. When the cheese starts to turn golden brown, remove from the pan and place over a mold or a small stainless steel bowl. Allow to cool.

• 1 Pound Cobblestone Market Smoked Turkey Breast RFS Item # 42758 cut into 1/2-inch cubes 

1. Toss spinach, turkey and hazelnuts in a bowl.
2. Divide salad among the cooled Parmesan shells. Serve the dressing on the side. Serve immediately.