Sassy Sauces and Seasoning: Creamy Cilantro Avocado Dressing

Ingredients

1/2 avocado,  ripe
3/4 cup cilantro, packed
1/2 cup olive oil mayonnaise
2 green onions, chopped
1 teaspoon rice wine vinegar
1 clove garlic, minced
1/2 lemon, juiced
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon ground cumin

Directions

Puree all in blender until smooth. Adjust seasoning with salt and pepper as needed. Chill.

Sassy Sauces and Seasonings: Jerk Marinade

Ingredients

5 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
2 teaspoon ground allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 scotch bonnet peppers
1/3 cup soy sauce
2 tablespoon vegetable oil
1/4 cup vinegar
1 onion
1/2 cup orange juice
2 cloves garlic
1 teaspoon grated ginger

Directions

1.  If you’re using dried thyme, use about 1/2 table spoon. This makes about 3 cups of marinade and it can be stored in the fridge for about 1 month.

2.  Basically  all you’ll be doing is making a puree with all the ingredients I mentioned above. So you’ll need a blender or food processor.

3.  Rough chop the scallions, peppers, garlic, onion and thyme and place in the food processor to make it easier to puree. Remember when working with these hot peppers to wear gloves (the natural oil is deadly). Also note that most of the heat is within the seeds and the membrane that surround the seeds. So to control the heat, discard those. However, for that true authentic Jamaican feel.. keep the entire peppers.

4.  Now add all the other ingredients and pulse to start. Then run the puree speed for about 2-3 minutes until everything breaks down to a smooth consistency.

Sassy Sauces and Seasonings: Beef Marinade II

Ingredients

1/2 cup soy sauce (can use low-sodium)
1/4 cup Worcestershire sauce 
1/2 teaspoon salt (or to taste I use seasoned salt)
3 tablespoons chopped fresh parsley or cilantro
3 cloves fresh minced garlic
1/2 cup store-bought teriyaki sauce
1/2 cup honey or 1/4 cup brown sugar
2 tablespoons rice wine vinegar
1 tablespoon ginger
1 tablespoon sesame oil

Directions

Whisk together all of the ingredients.  Marinate beef in this sauce. Reserve sauce for use during cooking.

Sassy Sauces and Seasonings: Pumpkin Pie Spice

Ingredients

4 tablespoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
1/2 tablespoon ground allspice
1/2 tablespoon ground cloves

Directions

In a small bowl, combine all ingredients and mix well. Store in air tight container.

Sassy Sauces and Seasonings: Apple Pie Spice

Ingredients

4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cardamom

Directions

In a small bowl, combine all ingredients and mix well. Store in air tight container.

Sensational Sides: Mustard Roasted Potato

Ingredients

2 pounds Small Yukon Gold Potatoes or Fingerling Potatoes
1/4 cup Olive Oil
2 Tablespoons Dijon Mustard
1 Tablespoon Spicy Mustard
2 cloves Garlic, Peeled And Minced
1 Teaspoon Sea Salt
Black pepper to taste
Olive Oil cooking spray

Directions

Preheat oven to 400ºF.

In a large mixing bowl whisk together the olive oil, mustard, minced garlic, salt, and black pepper until well combined. Set the dressing aside.

Wash and scrub the potato. Do not peel the skin but cut the potato into 1-inch chunks.  Try to keep the chunks as uniform as possible to ensure even cooking. Place in a bowl of water so the potatoes do not brown while scrubbing and cutting the rest of the bag of potatoes.

Drain and dry the potatoes and toss into the dressing so that all of the potatoes are evenly and completely coated.

Lay foil down on a very large roasting pan (or two) and spray Olive Oil cooking spray on the foil to prevent the potatoes from sticking to the surface.  Use parchment paper in place of the foil and no cooking spray will be necessary.  Spread the potatoes out on the prepared pan. Make sure the potatoes are facing skins side down and have plenty of room between each potato.  

Roast at 400ºF for 40 minutes. Do not open the oven door so that no heat escapes during roasting. Allow the potatoes to cook until they are crunchy and golden brown on the outside, and soft on the inside. Serve immediately and ENJOY!

LET'S GET COOKING!

Extraordinary Entree: Not-So-Traditional Shepard's Pie

* Here's another Turkey Shepard's Pie I really enjoy making and eating!

Ingredients

Garlic mashed potato (try this recipe)
2 tablespoons Olive Oil
1 1/2 pound ground turkey
2 cloves of garlic, minced
1/2  yellow onion, diced
1 stalk of celery, chopped
1 green onion, chopped including greens
1/4 cup fresh Italian parsley, chopped
1/4 cup fresh oregano, chopped
1 cup matchstick carrots
1 cup broccoli slaw
Alfredo Sauce (try this recipe)
1 bulb roasted garlic
Olive Oil flavored cooking spray
2 tablespoons Parmesan cheese
2 tablespoons Italian bread crumbs

Directions

Preheat oven to 400 degrees F.  Spray coat a 13 x 9 inch Pyrex pan with olive oil cooking spray, and set aside.

Prepare garlic mashed potato.

Prepare Alfredo sauce.  Whisk the roasted garlic into the Alfredo sauce.

On medium heat, in a large saute pan heat olive oil. Add garlic and onion, and cook until onions are translucent. Do not allow garlic to burn. Add celery, green onion, parsley, and oregano and continue to saute.

Add ground turkey to the saute pan and saute until turkey is almost cooked through. Add matchstick carrots and broccoli slaw and continue to cook turkey until completely cooked through. and vegetables are wilted.  Turn heat down to low and add Alfredo sauce to the saute pan. Continue to cook until sauce and turkey are heated through. Set aside.

Coat the bottom of the pyrex using half of the garlic mashed potato. Layer turkey mixture over the mashed potato base. Top the turkey with the remaining mashed potato.

Mix together the Parmesan cheese and Italian bread crumbs. Top with the crumb mixture over the top mashed potato layer. Bake at 400 degrees F for 15 minutes, or until top coat begins to turn golden.

Let stand 10 to 15 minutes before serving. ENJOY!

LET'S GET COOKING!