Penzey's Spices

We got some wonderful spices and hot chocolate mix for Christmas this year and have really enjoyed cooking with them. You should all click over to Penzey's Spices and sign up for their catalog. You can also visit a store local to you or find great recipes. Hope you enjoy!

Chili Seasoning Mix

2 tbsp. chili powder
1 tbsp. seasoned salt
2 tsp. cumin
1 tsp. oregano
1 tsp. salt
1 tsp. onion powder
1/2 tsp. garlic powder

Mix all ingredients. Store in small airtight container in cool dry place.

Use 1 tablespoon for 3/4 pound ground beef in chili, taco's or spaghetti sauce.

http://www.cooks.com/rec/view/0,1649,144178-230193,00.html

Quick Marinated Pork

Ingredients

1/2 cup(s) thawed orange juice concentrate
2 tablespoon(s) reduced-sodium soy sauce
2 teaspoon(s) grated fresh ginger
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground black pepper
1 (1 1/4-pound) pork tenderloin


Directions

1.Preheat oven to 475 degrees F. In bowl, combine thawed concentrate, soy sauce, ginger, salt, and pepper. Reserve 1/3 cup sauce for serving. Place remaining sauce in large self-sealing bag with pork tenderloin; refrigerate 10 minutes.

2.Place pork on rack in roasting pan lined with heavy-duty foil; brush pork with some of sauce remaining in bag. Roast 13 minutes; turn pork over and brush again. Roast 13 to 15 minutes longer or until internal temperature reaches 155 degrees F. Let stand 5 minutes before slicing. Serve with reserved sauce.

http://www.delish.com/recipefinder/quick-marinated-pork-recipe

Grilled Chicken with Greek Flavors

Ingredients:
4 skinless, boneless chicken breasts (about 2 pounds)
1 cup(s) red wine vinaigrette (such as Wish-Bone's)
1 tablespoon(s) chopped fresh oregano
1/2 teaspoon(s) salt
1 pound(s) cherry or small mixed heirloom tomatoes, halved
2 tablespoon(s) red wine vinaigrette
1/4 teaspoon(s) salt
1/2 tablespoon(s) torn fresh oregano, plus more for garnish
1 1/2 ounce(s) feta cheese

Directions
Marinate chicken breasts in a mixture of red wine vinaigrette, fresh oregano, and salt for 1 hour. Remove chicken from marinade and cook on a grill, or grill pan, over medium-high heat, turning once, until cooked through, 10 to 12 minutes. Keep warm.

Meanwhile, toss tomatoes, red wine vinaigrette, and salt in a medium bowl. Lower grill temperature to medium. Sear tomatoes, cut sides down, until slightly softened, about 2 minutes. Return tomatoes to bowl and toss with torn fresh oregano.

Slice chicken and transfer to a platter. Spoon tomatoes alongside chicken. Crumble and sprinkle feta cheese plus additional fresh oregano over tomatoes.

http://www.delish.com/recipefinder/grilled-chicken-greek-flavors-recipe

Grilled Fusion Chicken

Ingredients
4 boneless, skinless chicken breast halves
1/2 cup garlic-infused olive oil (see notes)
2 tablespoons each tequila and fresh lime juice
1 1/2 teaspoons hot sauce
1 teaspoon Worcestershire
1 teaspoon grated fresh ginger
1 teaspoon ground dried chipotle chile
1 teaspoon salt
1/3 cup heavy whipping cream
Chopped cilantro (optional)

Preparation
1. Pound chicken to 1/4-inch thickness. In a shallow dish, whisk oil, tequila, lime juice, hot sauce, Worcestershire, ginger, chile, and salt. Reserve 1/3 cup of this marinade, then put the chicken in dish, turn to coat, and marinate 30 minutes.

2. Grill chicken on a charcoal or gas grill over medium heat (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds), turning once, until cooked through, 6 to 8 minutes total.

3. In a small saucepan over medium-high heat, simmer reserved marinade until reduced to 1/4 cup, about 2 minutes. Whisk in the cream, then remove from heat. Serve chicken drizzled with sauce and garnished with cilantro, if

Honey-Sesame Grilled Chicken Wings

Ingredients
1/2 cup soy sauce
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon Asian chili paste
2 pounds chicken wings, tips removed, cut apart at joint
1/2 cup honey
1 1/2 teaspoons hoisin sauce
2 tablespoons toasted sesame seeds
1 green onion, trimmed and chopped

Preparation
1. In a medium bowl, combine soy sauce, ginger, garlic, and chili paste. Add chicken and let marinate for 15 minutes, stirring often.

2. Set up a gas or charcoal grill for medium heat (350° to 400°; you can hold your hand 5 in. above the cooking grate only 5 to 7 seconds). Put chicken on grill and cover with lid. Cook, turning often, until golden brown, 10 to 15 minutes.

3. In a small bowl, combine honey and hoisin sauce. Using a pastry brush, generously baste chicken wings with honey glaze. Cover grill with lid and cook till honey glaze starts to caramelize, about 3 minutes. Turn chicken wings over and baste again, using the remaining honey glaze. Cook 3 minutes more, being careful not to let the glaze burn, removing pieces from the grill as they're done.

4. Transfer to a platter. Sprinkle with sesame seeds and green onion. Serve any remaining honey glaze on the side.

Tequila-Marinated Chicken Fajitas

Ingredients
1 cup orange juice
1/2 cup lime juice
1/2 cup tequila
2 tablespoons olive oil
1 1/2 teaspoons chipotle chile purée (see below)
1 teaspoon salt
3 pounds boned, skinned chicken breasts, rinsed and patted dry
3 pounds red onions, peeled
3 pounds red, yellow, and/or orange bell peppers
24 flour tortillas (6 in. wide)
Avocado-orange salsa

Preparation
1. In a large bowl, mix orange juice, lime juice, tequila, oil, chipotle purée, and salt. Reserve 1/2 cup of the mixture. Place each chicken breast half between 2 sheets of waxed paper or plastic wrap; with a flat mallet or a rolling pin, pound until breast is an even 3/4 inch thick. Peel off waxed paper or plastic.

2. Place chicken in bowl with marinade; turn to coat. Cover and chill at least 30 minutes or up to 4 hours (see notes).

3. Slice onions 3/4 inch thick. Rinse, stem, and seed peppers; cut into eighths lengthwise. Brush vegetables generously with reserved orange-juice mixture.

4. Set vegetables on a barbecue grill over a solid bed of medium coals or medium-high heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning as needed, until vegetables are browned and tender when pierced, 8 to 12 minutes total. Transfer to a platter as cooked.

5. Lift chicken from marinade (discard used marinade) and lay on grill; close lid on gas grill. Cook, turning chicken as needed to brown evenly, until no longer pink in the center (cut to test), 6 to 10 minutes total. Transfer to a board and let stand until cool enough to handle, then slice across the grain 1/2 inch thick.

6. To assemble fajitas, lay tortillas on grill as needed, turning quickly, just until warm, 3 minutes total. Fold a warm tortilla around chicken, peppers, and onion; top with avocado-orange salsa.

To make chipotle chile purée, whirl the contents of a 7-ounce can of chipotle chiles (including sauce) in a blender or food processor until smooth. Scrape into a plastic container and store airtight in the refrigerator for up to 3 weeks.

Grilled Chicken and Nectarine Salad

Ingredients
2/3 cup pecan halves
2 quarts salad greens (8 oz.), rinsed and crisped
1/4 cup vegetable oil
1/4 cup walnut oil (or more vegetable oil; see "Nut Oils on Salad," below)
1/4 cup white wine vinegar
4 boned chicken breast halves with skin (2 lb. total), rinsed, patted dry, and fat trimmed
Salt and pepper
2 firm-ripe nectarines (12 oz. total), rinsed, pitted, and thinly sliced
5 ounces fresh chèvre (goat cheese), crumbled

Preparation
1. Preheat oven to 350°. Spread pecans in a baking pan and bake until golden under skins, about 10 minutes. Let cool, then coarsely chop.

2. Mound salad greens on four dinner plates. In a small bowl, stir vegetable oil, walnut oil, and vinegar to blend. Set aside.

3. Sprinkle chicken with salt and pepper. Lay on a lightly oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook chicken, turning occasionally, until meat is no longer pink in center of thickest part (cut to test), about 15 minutes total. Transfer chicken to a cutting board. Remove skin if desired.

4. Slice chicken across the grain 1/2 inch thick; arrange over greens. Tuck nectarine around chicken. Scatter goat cheese and pecans over the top. Stir dressing; pour over salads. Add salt and pepper to taste

Cilantro Chicken

Ingredients
4 boned, skinned chicken breast halves (2 lb. total)
1/4 cup lime juice
1/2 cup chopped fresh cilantro
6 cloves garlic, chopped
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation
1. Pound the chicken breasts to an even thickness (about 1/2 in.) and place in a shallow baking pan.

2. In a small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt, and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill at least 30 minutes or overnight.

3. Lay chicken on a grill over medium heat (you can hold your hand over the surface only 4 to 5 seconds) and cook, turning once, until no longer pink in the center, 4 to 6 minutes per side.

Vegetable Grill with Balsamic-Red Wine Glaze

Ingredients:
2/3 cup(s) balsamic vinegar
2/3 cup(s) red wine
2 pound(s) mixed vegetables such as tomatoes, carrots, radishes, sliced or quartered
2 tablespoon(s) olive oil
1/4 teaspoon(s) pepper
1/2 teaspoon(s) salt
3 ounce(s) proscuitto
1 sprig(s) summer savory, chopped


Directions

Make the balsamic glaze: Combine the balsamic vinegar and red wine in a medium saucepan and simmer until the liquid is reduced to 1/4 cup -- about 25 minutes.

Grill the vegetables: Gently toss the vegetables with the olive oil. Sprinkle with the pepper and salt. Grill until lightly golden and softened. For sturdier vegetables, such as carrots and radishes -- about 10 minutes; onions and beans -- about 5 minutes; tomatoes -- 1 1/2 minutes per side. Grill the prosciutto just until warmed. Transfer all of the grilled vegetables and prosciutto to a platter, drizzle with 2 to 3 tablespoons of the glaze, and sprinkle with the savory.

http://www.delish.com/recipefinder/vegetable-grill-balsamic-glaze-3266

Tri-Tomato Salad

Ingredients:
6 cup(s) cider vinegar (5% acidity)
3 cup(s) spring water
1 cup(s) sugar
1/2 cup(s) kosher salt
5 pound(s) small red cherry tomatoes
3 pound(s) yellow pear tomatoes
2 1/2 pound(s) green tomatoes, coarsely chopped
2 green bell peppers, seeded, cut into rings
1 bunch(es) green onions, cut into 1-inch pieces
1 pound(s) yellow onions, peeled and cut into rings
1/4 cup(s) mustard seed
5 sprig(s) tarragon
5 whole cloves


Directions

Prepare the salad: Combine vinegar, water, sugar, and salt in a large saucepan over high heat. Bring to a boil, reduce heat to medium, and keep hot.

Sterilize five 1-quart jars and keep hot. Divide remaining ingredients among the hot jars and set aside.

Process the salad: Pour the hot vinegar mixture into each jar, leaving 1/4 inch headspace. Remove any air bubbles, securely cap each jar, and process using the boiling-water canning method for 15 minutes.

Cool the jars, check for proper seals, and store in a cool, dark place for up to 1 year. Thoroughly cooled, unprocessed salad will keep refrigerated for up to 1 month.

http://www.delish.com/recipefinder/tri-tomato-salad-3550

Tomato Salad

Ingredients:
1/4 cup(s) white vinegar
1 teaspoon(s) finely chopped green chili (such as serrano, thai, or jalapeño)
3/4 teaspoon(s) salt
1 cup(s) thinly sliced yellow onion
4 large ripe tomatoes, cut into thin wedges



Directions

Combine the vinegar, green chili, and salt in a medium bowl. Toss with the onion and set aside for 5 minutes to allow flavors to blend. Add tomatoes and combine thoroughly. Set aside for 15 minutes before serving.

http://www.delish.com/recipefinder/tomato-salad-clv

Snap Pea and Marinated Mushroom Salad

Ingredients:
3/4 cup(s) extra-virgin olive oil
6 tablespoon(s) white-wine vinegar
1 1/2 teaspoon(s) coarse salt
1 teaspoon(s) fresh-ground pepper
9 ounce(s) button mushrooms, sliced 1/4-inch thick
8 cup(s) (about 1 pound) sugar snap peas
1 tablespoon(s) chopped fresh thyme leaves


Directions

Marinate the mushrooms: Whisk the olive oil, vinegar, salt, and pepper together in a medium bowl. Add the mushrooms, toss to coat, and marinate covered for at least 45 minutes, or up to overnight, stirring occasionally.

Cook the snap peas: Fill a large bowl with ice water and set aside. Bring a large saucepan of water and 1 tablespoon of salt to a boil. Add the snap peas and cook for 2 minutes. Drain the peas into a colander and immediately submerge in the bowl of ice water. Let sit until chilled, about 2 minutes. Drain and transfer to a large bowl.

Assemble the salad: Drain the mushrooms and discard all but 1 tablespoon of the marinade. Toss the mushrooms, snap peas, reserved marinade, and thyme and serve immediately.

http://www.delish.com/recipefinder/snap-pea-marinated-mushroom-salad-398

Steak and Potato Kebabs with Creamy Cilantro Sauce

Ingredients:
1/2 cup(s) packed fresh cilantro leaves, minced
2 tablespoon(s) red-wine vinegar or cider vinegar
2 tablespoon(s) reduced-fat sour cream
1 clove(s) (small) garlic, minced
1 teaspoon(s) chile powder
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) salt, divided
8 new or baby red potatoes
1 1/4 pound(s) strip steak, trimmed and cut into 1 1/2-inch pieces
2 poblano peppers or 1 large green bell pepper, cut into 1-inch pieces
1 teaspoon(s) extra-virgin olive oil
1 large sweet onion, cut into 1-inch chunks


Directions

Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin, and 1/4 teaspoon salt in a small bowl. Set aside.

Preheat grill to high.

Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.
Toss the potatoes, steak, and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers, and onion chunks onto 8 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.

http://www.delish.com/recipefinder/steak-potato-kebabs-creamy-cilantro-sauce-recipe-6873

Teriyaki Sauce

RECIPE INGREDIENTS:
1/2 cup Sugar-Water Simple Syrup (see recipe below)
2 cups soy sauce
2 tbsp. minced fresh garlic
4 tbsp. minced fresh ginger
2 green onions (optional)
Toasted sesame seeds (optional)
Salt and pepper (to taste)

Simple Syrup:
Just mix one part water to one part sugar in a heavy-bottom saucepan and put over a medium-low flame until the sugar has completely dissolved into the water. The trick? Restrain yourself! Don't stir the mixture or else the sugar will crystallize and won't turn into syrup. Make extra and use the leftovers for that Southern treat, sweetened iced tea

Soy Sauce Dressing

RECIPE INGREDIENTS:
4 tbsp. light soy sauce
3 tbsp. honey
1 tbsp. sesame oil
2 tbsp. rice wine vinegar
1 tbsp. minced garlic
1 tsp. minced fresh ginger
2 scallions, white part only, chopped
1 tbsp. dry or cooking sherry

1. Combine all the ingredients and store in the refrigerator.

Parmesan Vinaigrette

RECIPE INGREDIENTS:
1 cup corn or olive oil
1 cup freshly grated Parmesan or sharp
cheddar cheese
2 tbsp. white wine vinegar
1/2 cup low-fat plain yogurt
1 tbsp. Dijon mustard
Salt and pepper, to taste

1. Combine all the ingredients in a blender until creamy and smooth. Pour into a bowl, cover and store in the refrigerator. Makes about 2 cups.

Mediterranean Marinade

Ingredients

6 pieces of chicken on the bone (breasts, thighs and/or legs)
5 sprigs fresh rosemary (or 2 tsp. dried)
1 cup olive oil
2 cloves garlic
1 lemon
Salt and pepper to taste

Herb Vinaigrette

RECIPE INGREDIENTS:
2 cups canola or corn oil
2/3 cup olive oil
1 cup white wine vinegar
1 tbsp. Dijon mustard (optional)
Salt and pepper, to taste
1 garlic clove, peeled
Mix-ins (amounts for 1 cup dressing):
1 tsp. dried herbs such as oregano, basil,
thyme or a blend
or 1 tsp. prepared pesto
or 1 tbsp. chopped capers or black olives
or 1/4 cup chopped fresh herbs such as
basil, dill, parsley or a blend

1. In a quart jar, combine the oils, vinegar and mustard. Season with salt and pepper to taste, and add the garlic clove. Cover and refrigerate. Before using, shake well and pour about a cup of dressing into a smaller jar. Add the mix-ins of your choice, cover and shake. Makes 4 cups.

Garlic and Pepper Rub

Ingredients

Six 8-oz. ribeye or skirt steak portions
4 heads garlic (that's right, four heads)
1/2 cup whole black peppercorns
2 tbsp. kosher salt

Directions


Peel all of the garlic and mash the cloves into a paste. Use a mortar and pestle or your blender, adding a little oil if necessary. peppercorns so they reach the consistency of fine gravel, not sand.

Mix the peppercorns and salt in with the garlic, and press the mixture into your pieces of steak, covering both sides with a nice, thin coat. Now just grill your meat according to your liking.