Month: July 2009

July 19, 2009

Lime Pepper Seasoned Chicken Wings

A unique seasoning we carry at Spice Place is Durkee Lime Pepper Seasoning. We’re not aware of another seasoning like it and we use if for all sorts of recipes. Today, we’re making Lime Pepper Seasoned Chicken Wings.

Since we’re ALWAYS concerned about eating healthy, we have to add this part: Chicken wings are the fattiest part of a chicken so should be eaten in moderation. This recipe doesn’t add much fat to the wings (unlike buffalo wings which are often deep fried after being dipped in a fatty sauce.)

Ingredients
2 Pounds Chicken Wings, rinsed well
2 tbsp Durkee Lime Pepper Seasoning
1/2 cup Lime Juice
2 tbsp Olive Oil

Directions

Combine Lime Pepper, Lime Juice and Olive Oil in a Pyrex cup.
Place chicken wings in a large self closing (i.e. Ziploc®) bag.
Pour seasoning mixture over wings.
Refrigerate for 1 hour or more, turning over occasionally to allow flavor to permeate the wings.
Heat oven to 475° F.
Place Lime Pepper Seasoned Wings in a baking pan that has been covered with non-stick aluminum foil.
Cover pan with aluminum foil, and bake for 40 minutes. Remove foil, and back another 20 minutes. Serve hot.

July 18, 2009

Santa Fe Pepper Coleslaw

This recipe adds several twists to the standard coleslaw. First it adds bell & jalapeno peppers to the mix, something I’ve never done before. Second, it uses McCormick Big n’ Bold Santa Fe Style Seasoning for flavor. And third it adds kidney beans, rich in taste and fiber. So for those reasons, it’s worth the adventure of trying this healthy coleslaw. Fiber with Flavor sounds (and tastes) healthy to me!

4 Cups shredded cabbage
1/4 cup shredded carrots
1/4 cup julienned red bell peppers
1/4 cup julienned yellow bell peppers
1/4 cup julienned green bell peppers
1 can Red Skinned Kidney Beans, Drained, and Rinsed
1/4 cup Jalapeno peppers, diced
1/4 cup diced onion
3/4 cup mayonnaise
1 tbsp sugar
1 tbsp McCormick Santa Fe Style Seasoning

Combine peppers and kidney beans together. Mix well.
Make dressing by mixing mayonnaise with sugar and Santa Fe Seasoning.
Combine cabbage, carrots, onions, peppers, kidney beans together. Mix well.
Mix in dressing and mix to coat well.
Refrigerate for 40 minutes or more to allow flavors to meld together.

Serve Chilled.

July 10, 2009

Baked Brown Rice

If you’ve ever made brown rice before, then you know that you often end up with rice that looks like popcorn – that is, the rice expands and pops out of it’s shell leaving a sorta exploaded look to the rice.

But it doesn’t have to be that way. By baking brown rice in a pan in the oven you can make a brown rice with a texture similar to white rice.

Here’s how:
Bring to a boil 4 cups of water. You can do this on the stove or in a large Pyrex cup in the microwave (start at about 4 minutes in the microwave – depends on your oven, of course).

Heat the oven to 375° F.

Place 2 cups of rice in a baking pan. I use an aluminum throwaway pan lined with non-stick aluminum foil. Place the rice on the foil, and pour the boiling water over the top. Even out the rice.

Cover with aluminum foil and bake for about 45 minutes. Then check to see if the rice is done — it will most likely take an hour. You’ll know when it’s done when all of the water is absorbed by the rice. Don’t bake too long or you’ll find the rice explodes and looks just like you boiled it in a pan.

July 7, 2009

Italian and Pepper Seasoned Chicken

Here’s a recipe we cooked up the other day that (we feel) was unique, tasty and wholesome. We thought we’d experiment around with Italian Seasoning and ended up with something we’d never have thought of. The result was sensuous … Italian Seasoning mixed with Lawry’s Seasoned Pepper along with the citrus flavor from Lime Juice. Try this recipe. It’s a keeper.

1 Pound Chicken Parts (your favorite)
1 tbsp Italian Seasoning
2 tsp Lawry’s Seasoned Pepper
1/2 cup Lime Juice

In a large skillet place 1 tbsp olive oil. Add chicken pieces. Season with Italian Seasoning and Lawry’s Seasoned Pepper. Add 1/2 of the lime juice. Simmer. Cover and cook. Turn occasionally to cook chicken thoroughly — about 20 minutes. Add the remaining lime juice and cook, turning often to season, for another 5 minutes.

Note: It’s important that the chicken is cooked through to an internal temperature of at least 165° F. Use a meat thermometer to verify the chicken is done.

July 4, 2009

Vanilla French Toast for Breakfast this morning

Vanilla French Toast with Maple Syrup

This is a delicious proven French Toast Recipe that we had for breakfast this morning. We like to use a hearty white bread so that the bread holds up after being dipped in the milk and egg mixture. A soft bread will simply fall apart. Our favorite here in the East Coast of the US is the Maiers Premium Italian Bread.

Recipe Vanilla French Toast
3 Eggs, Beaten
1 Cup Low Fat Milk
2 tsp Pure Vanilla Extract
1/3 tsp Cinnamon, Ground
10 slices of hearty white bread, sliced

Combine beaten eggs, low fat milk, Pure Vanilla Extract and ground cinnamon in bowl and mix well. Pour milk and egg mixture into a shallow pan that is large enough to let a slice of bread lay flat. Dip a slice of bread into the egg mixture let sit a second, then flip to dip other slide. Remove from egg mixture and cook on a well oiled griddle pan until golden brown on both sides. Recipe Yields: 5 two slice servings of French Toast. Serve with whipped butter and pure maple syrup.