Sandwiches

Moroccan Style Grilled Cheddar Cheese Sandwiches

Preparation time: 10 minutes
Cooking time: 8 minutes
Serves: 4

• 4 Tbsp. dijon mustard
• 4 Tbsp. mayonnaise
• 1 beef steak tomato, seeds removed, ¼” chopped
• 2 Tbsp. Victoria Taylor’s Moroccan Seasoning
• ½ lb. cheese, thinly sliced (cheddar, gouda, or American)
• 8 sour dough bread slices, 1/2“ thick
• ¼ cup butter, melted

Mix the mustard, mayonnaise, tomato and Moroccan Seasoning into a bowl.  Assemble bread and cheese sandwiches by placing the mixture in between cheese (bread/cheese/mixture/cheese/bread).  Brush the outside of both sides of the sandwich with the melted butter.  Heat a large non-stick pan over medium heat.  Add sandwiches to the pan and cook until bread is browned (about 3 minutes).  Turn sandwiches to other side, then cover the pan.  Continue to grill until cheese melts (about 3-5 minutes).

Note: This sandwich is full of flavor.  Savor every bite.  Serve with chips and pickles.

Salads

The Best Curried Chicken Salad

Preparation time: 1 1/2 hours
Serves: 8

• 6 Boneless, Skinless Chicken Breasts Halves (about 2 to 2 1/2 Pounds)
• 4 tsp. Victoria Taylor’s Curry
• 1/2 tsp. Salt
• 1 Cup Mayonnaise
• 1/4 Cup Currents (Raisins can be substituted)
• 1/4 cup Peanuts
• 1 Bunch Scallions, finely sliced (pale green and white portions only)

In a medium saucepan, bring water to a boil and add chicken breasts. Return to a boil and simmer until just cooked (about 15 minutes total). Place the cooked chicken breasts on a plate in a single layer, cover with plastic wrap and refrigerate until cooled (about 1 hour). While chicken is cooking, combine the other ingredients in a medium bowl and refrigerate also. When the chicken is cool, cut into 1/4 inch dice and combine with the other ingredients.

Lemon Pepper Tuna Salad

Prep time: 10 minutes
Makes 4-6 sandwiches

• 6 oz can of your favorite brand of tuna
• 2 Tbsp. finely minced onion
• 1 small green apple, finely chopped with skin on, or 1 stalk celery, finely chopped
• 1 Tbsp. Victoria Taylor’s Lemon Pepper Seasoning
• 3 Tbsp. mayonnaise

Combine all ingredients well and serve.

Spreads

Smoky Paprika Chipotle Mayo

Now you can create deli-style sandwiches at home with this tasty and popular mayonnaise spread.

• ¼ cup mayonnaise
• ¼ cup sour cream
• 2 teaspoons Victoria Taylor’s Smoky Paprika Chipotle

In small bowl combine mayonnaise, sour cream and Smoky Paprika Chipotle; mix well. Refrigerate 15-30 minutes to allow flavors to fully incorporate. Generously spread 1 tablespoon over bread or roll, top with thinly sliced turkey, and a slice of avocado for a del-style sandwich made right at home. Makes ½ cup.

Tip: To use as a salad dressing, add 1-2 tablespoons of milk to thin.

Citrus Curry Mayonnaise

A refreshing condiment that goes nicely with salmon, mahi mahi, halibut, or for that matter most any fish or seafood!

• ½ cup mayonnaise
• 1 tablespoon orange juice concentrate, thawed
• 1 teaspoon Victoria Taylor’s Curry

In small bowl combine mayonnaise, orange juice concentrate and Curry; mix well. Refrigerate 15-30 minutes to allow flavors to fully incorporate. Serve fish topped with mayonnaise mixture. Makes ½ cup.

Holiday Herb Spread

Makes a perfect spread on a turkey, chicken or ham sandwich.

• 4 ounces cream cheese, softened
• 2 teaspoons Victoria Taylor’s Holiday Blend
• 2 tablespoons dried cranberries, diced

In small bowl combine cream cheese, Holiday Blend and cranberries; mix well. Spread mixture over bread, cocktail party toast, or fill celery stalks for a tasty appetizer. Makes about ½ cup.

Toasted Onion Horseradish Sauce

Pairs nicely with roast beef, grilled steak or turn an ordinary steak sandwich into something extra-ordinary!

• ¼ cup sour cream
• 1 tablespoon Victoria Taylor’s Toasted Onion Herb Seasoning
• 1 teaspoon prepared horseradish

In small bowl combine sour cream, Toasted Onion Herb and horseradish; mix well. Refrigerate 15-30 minutes to allow flavors to fully incorporate. Makes ¼ cup.

Spiced Raisin Walnut Spread

Start your morning with this nutritious spread over your favorite bagel.

• 4 ounces cream cheese, softened
• 2 teaspoons Victoria Taylor’s Pie Spice
• ¼ cup chopped raisins
• 2 tablespoons toasted pecans or walnuts, finely chopped
• 2 teaspoons honey

In small bowl combine cream cheese, Pie Spice, raisins, nuts and honey; mix well. Spread 1-2 tablespoons of mixture over a toasted bagel or toast. Makes about ¾ cup.

Preparation time: 10 minutes
Cooking time: 8 minutes
Serves: 4

• 4 Tbsp. dijon mustard
• 4 Tbsp. mayonnaise
• 1 beef steak tomato, seeds removed, ¼” chopped
• 2 Tbsp. Victoria Taylor’s Moroccan Seasoning
• ½ lb. cheese, thinly sliced (cheddar, gouda, or American)
• 8 sour dough bread slices, 1/2“ thick
• ¼ cup butter, melted

Mix the mustard, mayonnaise, tomato and Moroccan Seasoning into a bowl.  Assemble bread and cheese sandwiches by placing the mixture in between cheese (bread/cheese/mixture/cheese/bread).  Brush the outside of both sides of the sandwich with the melted butter.  Heat a large non-stick pan over medium heat.  Add sandwiches to the pan and cook until bread is browned (about 3 minutes).  Turn sandwiches to other side, then cover the pan.  Continue to grill until cheese melts (about 3-5 minutes).

Note: This sandwich is full of flavor.  Savor every bite.  Serve with chips and pickles.

Preparation time: 1 1/2 hours
Serves: 8

• 6 Boneless, Skinless Chicken Breasts Halves (about 2 to 2 1/2 Pounds)
• 4 tsp. Victoria Taylor’s Curry
• 1/2 tsp. Salt
• 1 Cup Mayonnaise
• 1/4 Cup Currents (Raisins can be substituted)
• 1/4 cup Peanuts
• 1 Bunch Scallions, finely sliced (pale green and white portions only)

In a medium saucepan, bring water to a boil and add chicken breasts. Return to a boil and simmer until just cooked (about 15 minutes total). Place the cooked chicken breasts on a plate in a single layer, cover with plastic wrap and refrigerate until cooled (about 1 hour). While chicken is cooking, combine the other ingredients in a medium bowl and refrigerate also. When the chicken is cool, cut into 1/4 inch dice and combine with the other ingredients.

Prep time: 10 minutes
Makes 4-6 sandwiches

• 6 oz can of your favorite brand of tuna
• 2 Tbsp. finely minced onion
• 1 small green apple, finely chopped with skin on, or 1 stalk celery, finely chopped
• 1 Tbsp. Victoria Taylor’s Lemon Pepper Seasoning
• 3 Tbsp. mayonnaise

Combine all ingredients well and serve.

Smoky Paprika Chipotle Mayo

Now you can create deli-style sandwiches at home with this tasty and popular mayonnaise spread.

• ¼ cup mayonnaise
• ¼ cup sour cream
• 2 teaspoons Victoria Taylor’s Smoky Paprika Chipotle

In small bowl combine mayonnaise, sour cream and Smoky Paprika Chipotle; mix well. Refrigerate 15-30 minutes to allow flavors to fully incorporate. Generously spread 1 tablespoon over bread or roll, top with thinly sliced turkey, and a slice of avocado for a del-style sandwich made right at home. Makes ½ cup.

Tip: To use as a salad dressing, add 1-2 tablespoons of milk to thin.

Citrus Curry Mayonnaise

A refreshing condiment that goes nicely with salmon, mahi mahi, halibut, or for that matter most any fish or seafood!

• ½ cup mayonnaise
• 1 tablespoon orange juice concentrate, thawed
• 1 teaspoon Victoria Taylor’s Curry

In small bowl combine mayonnaise, orange juice concentrate and Curry; mix well. Refrigerate 15-30 minutes to allow flavors to fully incorporate. Serve fish topped with mayonnaise mixture. Makes ½ cup.

Holiday Herb Spread

Makes a perfect spread on a turkey, chicken or ham sandwich.

• 4 ounces cream cheese, softened
• 2 teaspoons Victoria Taylor’s Holiday Blend
• 2 tablespoons dried cranberries, diced

In small bowl combine cream cheese, Holiday Blend and cranberries; mix well. Spread mixture over bread, cocktail party toast, or fill celery stalks for a tasty appetizer. Makes about ½ cup.

Toasted Onion Horseradish Sauce

Pairs nicely with roast beef, grilled steak or turn an ordinary steak sandwich into something extra-ordinary!

• ¼ cup sour cream
• 1 tablespoon Victoria Taylor’s Toasted Onion Herb Seasoning
• 1 teaspoon prepared horseradish

In small bowl combine sour cream, Toasted Onion Herb and horseradish; mix well. Refrigerate 15-30 minutes to allow flavors to fully incorporate. Makes ¼ cup.

Spiced Raisin Walnut Spread

Start your morning with this nutritious spread over your favorite bagel.

• 4 ounces cream cheese, softened
• 2 teaspoons Victoria Taylor’s Pie Spice
• ¼ cup chopped raisins
• 2 tablespoons toasted pecans or walnuts, finely chopped
• 2 teaspoons honey

In small bowl combine cream cheese, Pie Spice, raisins, nuts and honey; mix well. Spread 1-2 tablespoons of mixture over a toasted bagel or toast. Makes about ¾ cup.

What a great holiday.  Food, Fun, Fireworks and no presents to buy.  This month we feature recipes for the grill and the picnic menu.  Throw some salmon steaks on the grill and serve them with grilled cherry tomatoes.  Make savory grilled Portobello Pizzas.

For a great picnic, make Asian Chicken Salad with Toasted Sesame Ginger Seasoning or one of my favorites -  Tomato, Cucumber and Feta Salad with Sicilian Seasoning.

Have a Great 4^th of July Weekend!

Asian Chicken Salad

Prep time: 25 minutes

Cooking time: 5 minutes

Serves 4 as main course/8 as a first course

• 1 cooked rotisserie chicken from the grocery store, 1.5-2 lbs.
• ¼ cup toasted sesame oil
• 2 lg. cloves garlic chopped
• 2 Tbsp. Victoria Taylor’s Toasted Sesame Ginger Seasoning
• ½ cup sliced almonds
• Juice from 1 lemon (about 2 Tbsp.)
• 2 Tbsp. white wine vinegar
• 2 Tbsp. Tamari soy sauce
• 1 cup chopped red cabbage
• 2 cups broccoli slaw
• 1 bunch scallions thinly sliced

Remove the skin from the chicken and tear or chop the chicken into bite size pieces. Place in a large bowl. Sauté garlic in sesame oil for 2 minutes on medium heat. Add Toasted Sesame Ginger Seasoning and almonds; sauté for an additional 2-3 minutes or until the oil in the pan starts to turn light brown. Remove from heat and stir in the lemon juice, vinegar and soy sauce. Add almond mixture to the chicken and toss. Add red cabbage, broccoli slaw and scallions to chicken mixture and toss.

Grilled Fish Steaks with Cherry Tomatoes

Preparation Time: 10 Minutes

Cooking Time: 14 minutes

Serves: 4 People

• 2 Lbs. Swordfish, Tuna or Salmon steaks
• 25-30 Cherry or Grape Tomatoes
• 3 Tbsp. Olive Oil
• 3 Tbsp. Victoria Taylor’s Seafood Seasoning

Basting Mixture

• 3 Tbsp. Olive Oil
• 1 Tbsp. red wine vinegar
• 1 Tbsp. Victoria Taylor’s Seafood Seasoning
• 1 tsp. Salt

Prepare the grill for cooking with medium to high heat.  Rinse the steaks in water and pat dry.  Rub the steaks first with 3 Tbsp. olive oil then rub with 3 Tbsp. Barrier Reef Rub.  Put the tomatoes on 2 or 3 grilling skewers.  Prepare the basting mixture by combining 3 Tbsp. olive oil, 1 Tbsp. red wine vinegar, 1 Tbsp. Barrier Reef Rub and 1 tsp. salt. Place the fish steaks and the skewered tomatoes on the grill over medium to high heat. Baste the tomatoes and fish occasionally while grilling for 7 minutes per side.

Menu Suggestion: Serve the grilled steaks and tomatoes with cucumber slices and feta cheese

Savory Grilled Portobello Pizzas

Preparation Time: 25 Minutes

Serves: 4 People

• 4 Large Portobello Mushrooms (4-5 inches across)
• ½ Cup Olive Oil divided
• 4 tsp. Victoria Taylor’s Tuscan Seasoning
• 2 Medium Tomatoes
• 16 Kalamata Olives, pits removed
• 4 oz Feta cheese or Goat Cheese, crumbled

Prepare the grill for a hot fire. Remove the stems from the mushrooms.  Use a spoon to scrape out the mushroom gills.  Use half the olive oil (¼ cup) to coat the mushroom on both sides.  Slice the tomatoes into ¼ inch slices and arrange 3 slices on each Portobello Pizza.  Sprinkle each pizza with 1 tsp. Tuscan Seasoning.  Slice the olives in quarters lengthwise and arrange on the pizzas and top with the crumbled cheese.  Drizzle the remaining olive oil over the pizzas. Place the pizzas directly over a hot fire on the grill and cover the grill.  Grill covered for 5 minutes. Serve.

Sicilian Tomato, Cucumber and Feta Salad

Serves: 4 People

• 1 large cucumber, peeled, sliced 1/2 inch pieces
• 4 medium tomatoes, cut 1/2 inch pieces
• 1 medium white onion, cut 1/2 inch pieces
• 1 large green pepper, cut 1 inch pieces
• 2/3 cup feta cheese chunks
• 3 Tbsp. extra virgin olive oil
• 1 Tbsp. red wine vinegar
• 2 Tbsp. Victoria Taylor’s Sicilian Seasoning

Combine all ingredients and stir gently. Let salad sit for 15 minutes or more before serving.

NOTE: Use a full cup of feta in the salad (or more). Served with French or Italian bread, this greek style salad makes a satisfying light meal.

Serves: 4 People

• 1 large cucumber, peeled, sliced 1/2 inch pieces
• 4 medium tomatoes, cut 1/2 inch pieces
• 1 medium white onion, cut 1/2 inch pieces
• 1 large green pepper, cut 1 inch pieces
• 2/3 cup feta cheese chunks
• 3 Tbsp. extra virgin olive oil
• 1 Tbsp. red wine vinegar
• 2 Tbsp. Victoria Taylor’s Sicilian Seasoning

Combine all ingredients and stir gently. Let salad sit for 15 minutes or more before serving.

NOTE: Use a full cup of feta in the salad (or more). Served with French or Italian bread, this greek style salad makes a satisfying light meal.

Prep time: 25 minutes

Cooking time: 5 minutes

Serves 4 as main course/8 as a first course

• 1 cooked rotisserie chicken from the grocery store, 1.5-2 lbs.
• ¼ cup toasted sesame oil
• 2 lg. cloves garlic chopped
• 2 Tbsp. Victoria Taylor’s Toasted Sesame Ginger Seasoning
• ½ cup sliced almonds
• Juice from 1 lemon (about 2 Tbsp.)
• 2 Tbsp. white wine vinegar
• 2 Tbsp. Tamari soy sauce
• 1 cup chopped red cabbage
• 2 cups broccoli slaw
• 1 bunch scallions thinly sliced

Remove the skin from the chicken and tear or chop the chicken into bite size pieces. Place in a large bowl. Sauté garlic in sesame oil for 2 minutes on medium heat. Add Toasted Sesame Ginger Seasoning and almonds; sauté for an additional 2-3 minutes or until the oil in the pan starts to turn light brown. Remove from heat and stir in the lemon juice, vinegar and soy sauce. Add almond mixture to the chicken and toss. Add red cabbage, broccoli slaw and scallions to chicken mixture and toss.

Preparation Time: 10 Minutes

Cooking Time: 14 minutes

Serves: 4 People

• 2 Lbs. Swordfish, Tuna or Salmon steaks
• 25-30 Cherry or Grape Tomatoes
• 3 Tbsp. Olive Oil
• 3 Tbsp. Victoria Taylor’s Seafood Seasoning

Basting Mixture

• 3 Tbsp. Olive Oil
• 1 Tbsp. red wine vinegar
• 1 Tbsp. Victoria Taylor’s Seafood Seasoning
• 1 tsp. Salt

Prepare the grill for cooking with medium to high heat.  Rinse the steaks in water and pat dry.  Rub the steaks first with 3 Tbsp. olive oil then rub with 3 Tbsp. Barrier Reef Rub.  Put the tomatoes on 2 or 3 grilling skewers.  Prepare the basting mixture by combining 3 Tbsp. olive oil, 1 Tbsp. red wine vinegar, 1 Tbsp. Barrier Reef Rub and 1 tsp. salt. Place the fish steaks and the skewered tomatoes on the grill over medium to high heat. Baste the tomatoes and fish occasionally while grilling for 7 minutes per side.

Menu Suggestion: Serve the grilled steaks and tomatoes with cucumber slices and feta cheese

Preparation Time: 25 Minutes

Serves: 4 People

• 4 Large Portobello Mushrooms (4-5 inches across)
• ½ Cup Olive Oil divided
• 4 tsp. Victoria Taylor’s Tuscan Seasoning
• 2 Medium Tomatoes
• 16 Kalamata Olives, pits removed
• 4 oz Feta cheese or Goat Cheese, crumbled

Prepare the grill for a hot fire. Remove the stems from the mushrooms.  Use a spoon to scrape out the mushroom gills.  Use half the olive oil (¼ cup) to coat the mushroom on both sides.  Slice the tomatoes into ¼ inch slices and arrange 3 slices on each Portobello Pizza.  Sprinkle each pizza with 1 tsp. Tuscan Seasoning.  Slice the olives in quarters lengthwise and arrange on the pizzas and top with the crumbled cheese.  Drizzle the remaining olive oil over the pizzas. Place the pizzas directly over a hot fire on the grill and cover the grill.  Grill covered for 5 minutes. Serve.