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Last Days of Summer Salsa

Summer Salsa

4 Markon Tomatoes, Diced RFS Item # 77270
1 Jumbo Markon Yellow Onion Diced RFS Item # 78320
2 Whole San Pablo Jalapeno Peppers Nacho Sliced RFS Item # 15118
3 Whole Serrano Chili Peppers Chopped
1/4 Cup Villa Frizzoni Sliced Fancy Black Olives RFS Item #31248
1/4 of a whole Yellow Bell Pepper Diced
1/4 of a whole Markon Green Bell Pepper, Diced, RFS Item # 78248
1/4 of a whole Markon Garlic Clove(Minced) RFS Item # 78470
1/2 cup Markon Cilantro, finely chopped, RFS Item # 78014
1/2 cup Chopped Green Onions
2 Tomatillos
1 Markon lemon (juice only) RFS Item # 78294
1 tsp White Vinegar
Salt ( 2 pinches)
Culinary Secrets Regular Ground Black Pepper ( 2 pinches) RFS Item # 24108
San Pablo White Triangle Stone Ground Tortilla Chips RFS Item # 67614

Combine all vegetables together in a large bowl and squeeze in lemon juice and vinegar, sprinkle on salt and pepper. Mix thoroughly. Chill for 3 hours. Serve with tortilla chips and enjoy!

Double Trouble Steak

DOUBLE TROUBLE STEAK

Makes 1 Steak

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

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

This delicious seasoning combination can be used on any cut of beef and is delicious on pork chops. Use about twice as much Culinary Secrets Northwoods Steak Dust as Culinary Secrets Northwoods Steak Seasoning.

CHEF'S FRUIT SALAD

CHEF'S FRUIT SALAD

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

Combine first 4 ingredients in a small bowl and set aside. Layer lettuce and cottage cheese in a large bowl; drizzle with French dressing. Spoon fruit mixture and ham over dressing; top with walnuts.

Chorizo Cheese Bread

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

Mix salsa and garlic together in a bowl; spread over bread surface. Evenly sprinkle chorizo topping, black olives and cheese over salsa.
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.

Bourbon Chicken Wings

Bourbon Chicken Wings

INGREDIENTS:

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

PREPARATION:

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.
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.

BLT Salad

BLT Salad

Makes 8 Servings

8 each SilverBrook Boneless Chicken breasts, RFS Item #61098
1 Tbsp. Culinary Secrets Northwoods, Chicken Seasoning RFS Item #22206
1 lb. Markon Spring Mix, RFS Item #C0246
16 slices Prairie Creek Packing Bacon, crisp, RFS Item #48314
2 lbs. Tomatoes,wedged
8 oz. Katy’s Kitchen Croutons, RFS Item #22842
8 each Eggs, hard cooked
1-1/2 cups Culinary Secrets Heartland Ranch dressing, RFS Item #12432
1/2 cup Culinary Secrets Sweet & Spicy Barbecue sauce, prepared, RFS Item #28160

Sprinkle chicken breasts with Culinary Secrets Northwoods Chicken Seasoning. Bake at 350°F for 15 to 20 minutes or until internal temperature reaches at least 165°F.
Assemble salad beginning with salad greens. Bias cut, cooked chicken** and lay across greens. Top each salad with 2 slices bacon, 6 tomato wedges, 1 ounce croutons and 1 sliced hard cooked egg. Combine ranch dressing with barbecue sauce. Serve 2 ounces with each salad.

**Chicken may be served hot or chilled.

Kickin Beer-Battered Wild-Caught Cod

Kickin Beer-Battered Wild-Caught Cod

Serves: 24 (3-piece servings)

Ingredients:

· As needed EverFry Clear for frying RFS# 16198

· 10 lbs. ― Hidden Bay Alaska Pollock fillets, thawed if necessary RFS Item #C3474

· 5 cups ― Flour

· 1/2 cup― Baking powder

· 1/4 cup― Sugar

· 1 Tbsp. ― Salt

· 2-3 tsp. ― Culinary Secrets Cajun Seasoning RFS Item #28622

· 48 oz. ― Dark or regular beer

· 1/4 cup ― Fresh lime juice

· As needed Lime wedges, if desired

Directions:

Heat oil in fryer pan to 365°F.
Prepare batter: In mixing bowl, blend flour, baking powder, sugar, salt and Culinary Secrets Cajun seasoning. Pour in beer, add lime and whisk together just until frothy. Do not over mix.
For each serving, dredge fish portions in batter. Fry in oil, about 4 to 5 minutes per piece, until golden brown. Serve with lime wedges, if desired.

Popcorn Shrimp with Chili-Lime Dipping Sauce

Popcorn Shrimp with Chili-Lime Dipping Sauce

Yield: 8 servings, serving size: 12 shrimp plus 1 tablespoon 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

Dipping sauce:
If using regular yogurt, place it in a strainer lined with a paper towel. Place the strainer over a bowl and allow to drain and thicken for 20 minutes.

Combine the thickened or Greek yogurt, Culinary secrets mayonnaise, lime juice, San Pablo Ancho Chili Powder and lime zest in a small bowl and mix well to incorporate. Set aside.

Prepare the Shrimp:
Place flour, chili powder, garlic powder and 1/2 teaspoon salt in a shallow bowl and stir with a fork to incorporate. Place egg whites in another shallow bowl and beat lightly. Place cornmeal, 1/4 teaspoon salt and pepper in a third bowl and stir with a fork to incorporate. Toss the Hidden Bay shrimp, a few at a time, in flour until well coated. Shake off excess flour, then dip in egg whites. Transfer to cornmeal mixture and toss to cover all sides. Reserve coated shrimp on a baking sheet or piece of parchment paper and repeat with remaining shrimp.

Preheat broiler. Brush a large cookie sheet with the oil and heat the oiled sheet under broiler for 3 minutes. Remove from oven and quickly arrange shrimp in a single layer on the cookie sheet. Spray with cooking spray. Place shrimp under broiler and broil until crisp and browned, about 5 minutes.

Serve shrimp with dipping sauce.

ROASTED STUFFED ONIONS

ROASTED STUFFED ONIONS

8 Servings

Ingredients

Yellow or red onions 8 large
Olive oil 1-2 Tbsp.
Pork sausage 8 oz.
Fresh fennel, chopped 1/2 cup
Culinary Secrets® Garlic Powder 1 Tbsp. RFS Item # 24042
Italian bread, cubed 8 cups
Figs, dried, chopped 1/2 cup
Pine nuts 1/2 cup
Culinary Secrets® Poultry Seasoning 1 Tbsp. RFS Item #24132
Culinary Secrets® Garlic Powder 1/2 tsp. RFS Item # 24042
Culinary Secrets® Fennel Seed 1/2 tsp. RFS Item # 24282
Culinary Secrets® Regular Grind Black Pepper 1/2 tsp. RFS Item # 24108
Salt 1 tsp.
Chicken stock 1 cup
Egg, slightly beaten 1 each
Butter, melted 1/4 cup
Culinary Secrets® Italian Seasoning 1 Tbsp. RFS Item # 24290

Directions

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.
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.
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.
Mound stuffing into roasted onions. Sprinkle tops with Culinary Secrets® Italian seasoning. Bake 20 to 25 minutes until internal temperature reaches 165°F.

CHERRY CRISP PIE

CHERRY CRISP PIE

Makes 8 to 10 servings.

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)

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.
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.

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