Summer is in full swing.  The seasonal produce is coming in faster than I can find a home for it.  To celebrate my favorite time of year we are featuring recipes for the grill like Sirloin with Shallot & Red Pepper Aioli and Shrimp with Fire Roasted Tomato Vinaigrette and some summertime classics like Gazpacho and Spicy Corn Salad.

Grilled Beef Tenderloin & Garlic Feast

Preparation Time: 20 Minutes
Serves: 4 People
Cooking Time: 45 minutes

Ingredients:

• 4 Tenderloin steaks, 1 to 1½” thick
• 4 Tbsp. Victoria Taylor’s Kansas City Seasoning
• 4 Heads Garlic
• 8 Tbsp. Olive Oil, divided
• Salt & Pepper to taste

For Garlic Mashed Potatoes:

• 2 Pounds Red Bliss Potatoes
• 6 cloves peeled garlic
• 4 Tbsp. Butter
• ¾ to 1 cup Milk

Roasted garlic
Prepare the grill for cooking with medium to high heat. Slice the tops off each of the heads of garlic to expose the cloves. Place each garlic head on a separate piece of foil and drizzle 1 Tbsp. olive oil on each head. Use the foil to make loose pouches around the garlic. Transfer the garlic pouches to the grill over medium to high heat and cover the grill. Roast the garlic for 30 to 35 minutes.

Garlic Mashed Potatoes
Boil the red potatoes (unpeeled) with 6 cloves of peeled garlic for 25 minutes. Drain the potatoes and garlic and return to the pan. Mash the potatoes by hand adding the butter, milk and salt & pepper to taste.

Steaks
Prepare each steak by rubbing with 1 Tbsp. olive oil and 1 Tbsp. Kansas City Seasoning. Grill over medium to high heat for 8-10 minutes on the first side and 6-8 minutes on the second side for medium rare.

Serve the steaks on a bed of garlic-mashed potatoes accompanied by the roasted garlic. Complete the feast with a seasonal green vegetable.

Grilled Orange Chicken

Preparation Time: 15 Minutes
Serves: 4 People
Cooking Time: 6 Minutes

Ingredients:

• 4 Boneless, skinless chicken Breasts
• 2 Navel Oranges

Basting Mixture:

• ¼ Cup Victoria Taylor’s Tuscan Seasoning
• ¾ Cup Olive Oil
• ¼ Cup Frozen Orange Juice Concentrate

Prepare the grill for cooking with medium to high heat. Trim the chicken of any fat. Using a kitchen mallet, pound the chicken breasts to an even thickness (about ½ inch). Slice the oranges into ¼” slices. Using a whisk, combine the Tuscan Seasoning, the Olive Oil and the Orange Juice concentrate. Use a basting brush to coat the chicken and the orange slices on both sides before grilling. Place the chicken and 8 orange slices over a medium to hot fire. Grill the chicken and the oranges for 3 minutes per side, continuing to baste occasionally while grilling. Place two grilled orange slices on each plate and top with a grilled chicken breast.

Menu Suggestion: Serve this savory dish with wild rice or buttered egg noodles and a salad of seasonal greens.

Grilled Shrimp with Fire Roasted Tomato Vinaigrette

Prep time: 10 minutes

Cooking time: 5 minutes

Serves: 4

• 1 lb. peeled, tail-on large shrimp
• 5 cloves garlic, minced
• 4 Tbsp. olive oil
• 2 Tbsp. lemon juice
• 1 Tbsp. sherry or sweet red wine vinegar
• 1 Tbsp. Victoria Taylor’s Fire Roasted Tomatoes
• 1 Tbsp. chopped parsley

Preheat grill to high heat.  In a bowl, combine shrimp with 1 Tbsp olive oil and garlic and coat completely.  Take remaining olive oil, lemon juice, sherry, and Fire Roasted Tomatoes and mix together in a separate bowl and set aside.  Season shrimp generously with salt and pepper and grill over high heat until shrimp begins to brown on the first side, about 3 minutes.  Flip and finish cooking on other side until shrimp is opaque throughout, about 2 more minutes.  Remove from grill and toss with tomato mixture, coating the shrimp thoroughly. Garnish with chopped parsley.

Grilled Sirloin with Shallot & Red Pepper Aioli

Preparation Time: 20 Minutes
Serves: 4 People
Cooking Time: 6-8 Minutes

Ingredients:

• 2 Pounds Sirloin Steak ( ¾ ” to 1” thick)
• 3 Tbsp. Victoria Taylor’s Kansas City Seasoning
• 2 Tbsp. Olive Oil

Shallot & Red Pepper Aioli:

• ¼ Cup Mayonnaise
• ¼ Cup Victoria Taylor’s Roasted Sweet Red Bell Pepper
• 2 Medium Shallots

Prepare the grill for cooking with medium to high heat. Coat the steak with the olive oil. Now rub the steaks with the Kansas City Seasoning and set aside. In a food processor, combine the mayonnaise, roasted peppers and shallots. Pulse several times until well combined. Grill the steaks over medium-high heat for 3 ½ minutes per side for medium-rare. Slice the steak(s) in long strips and arrange on a platter. Drizzle the Shallot & Red Pepper Aioli over the steak and serve immediately.

Menu Suggestion: Serve with a baked potato and a garden salad with a simple vinaigrette.

Ginger Citrus Chicken Salad

Prep time: 10 minutes

Serves 4

• 4 boneless chicken breasts (4 oz each)
• 2 Tbsp. Victoria Taylor’s Ginger Citrus Seasoning
• 1 Tbsp. olive oil

Rinse chicken breasts and pat dry. Brush each lightly with olive oil and rub each piece with 1-2 tsp. Ginger Citrus Seasoning. Grill or sauté chicken until just cooked through.

Serve on a bed of greens and mandarin orange slices, and drizzle with a light vinaigrette.

Spicy Corn Salad

Preparation time: 40 minutes
Serves: 8

• 10 Ears of Corn, husks removed
• 1 tsp salt
• 1 tbs Victoria Taylor’s New Orleans Seasoning
• 1 small jalepeno pepper, diced very fine
• 1 Large Red, Orange or yellow Bell Pepper, 1/2 inch dice
• 1 Large red or orange tomato
• 1 Large yellow onion chopped fine
• 3 Cloves minced fresh garlic
• 2 tbs. olive oil

Bring a large pot of water to a strong boil. Add salt and corn. Return water to a boil and cook corn for 8 minutes. Rinse the cooked corn in cold water to cool and slice the corn from the cobs. In a large skillet, heat the olive oil and saute the onion and garlic for 5 minutes. Mix in the seasoning and add the jalepeno and bell peppers and corn. Saute for 3 minutes. Add the chopped tomato and saute for another minute. Refrigerate before serving.

Tuscan Pasta Primavera Salad

• 1 lb Fusilli or Tricolor Pasta
• 1 cup Whole Baby Carrots, sliced
• 1 Large Red Bell Pepper, diced
• 1 Medium Yellow Pepper, diced
• 5 Radishes, sliced
• 3 Scallions, diced
• ½ cup Cherry Tomatoes, halved
• 3 Tbl Victoria Taylor’s Tuscan Seasoning
• 3 Tbl Olive Oil
• 2 Tbl Apple Cider Vinegar

Cook pasta according to package instructions. Drain and let cool. Prepare all vegetables as directed, then add the oil, vinegar and Victoria Gourmet Tuscan Seasoning. Combine with pasta. Refrigerate 2 hours then serve. Serves 4.

Summer Gazpacho

Preparation time: 45 minutes
Serves: 6

• 32 oz Tomato Juice
• 2 Large Tomatoes, seeded, skins on
• 1 Large Cucumber, peeled and seeded
• 1 Green Bell pepper, cored and seeded
• 1 Red Bell Pepper, cored and seeded
• 1 Medium Red Onion
• 2 Tbsp. Victoria Taylor’s New Orleans Seasoning
• 1 Tbsp. Sugar
• 1/2 Cup Extra Virgin Olive Oil
• 1/3 Cup Red Wine Vinegar
• Salt to taste
• Sour Cream as a garnish if desired

Using a food processor, chop the tomatoes, cucumbers, peppers and onion to a fairly fine dice and add to a large bowl with the tomato juice. Now add the seasoning, sugar, oil and vinegar. Add salt to taste.
Recipe Notes and Serving Suggestions:
Chill the Gazpacho before serving and garnish each bowl with a spoonful of sour cream if desired.

Preparation Time: 20 Minutes
Serves: 4 People
Cooking Time: 45 minutes

Ingredients:

• 4 Tenderloin steaks, 1 to 1½” thick
• 4 Tbsp. Victoria Taylor’s Kansas City Seasoning
• 4 Heads Garlic
• 8 Tbsp. Olive Oil, divided
• Salt & Pepper to taste

For Garlic Mashed Potatoes:

• 2 Pounds Red Bliss Potatoes
• 6 cloves peeled garlic
• 4 Tbsp. Butter
• ¾ to 1 cup Milk

Roasted garlic
Prepare the grill for cooking with medium to high heat. Slice the tops off each of the heads of garlic to expose the cloves. Place each garlic head on a separate piece of foil and drizzle 1 Tbsp. olive oil on each head. Use the foil to make loose pouches around the garlic. Transfer the garlic pouches to the grill over medium to high heat and cover the grill. Roast the garlic for 30 to 35 minutes.

Garlic Mashed Potatoes
Boil the red potatoes (unpeeled) with 6 cloves of peeled garlic for 25 minutes. Drain the potatoes and garlic and return to the pan. Mash the potatoes by hand adding the butter, milk and salt & pepper to taste.

Steaks
Prepare each steak by rubbing with 1 Tbsp. olive oil and 1 Tbsp. Kansas City Seasoning. Grill over medium to high heat for 8-10 minutes on the first side and 6-8 minutes on the second side for medium rare.

Serve the steaks on a bed of garlic-mashed potatoes accompanied by the roasted garlic. Complete the feast with a seasonal green vegetable.

Preparation Time: 15 Minutes
Serves: 4 People
Cooking Time: 6 Minutes

Ingredients:

• 4 Boneless, skinless chicken Breasts
• 2 Navel Oranges

Basting Mixture:

• ¼ Cup Victoria Taylor’s Tuscan Seasoning
• ¾ Cup Olive Oil
• ¼ Cup Frozen Orange Juice Concentrate

Prepare the grill for cooking with medium to high heat. Trim the chicken of any fat. Using a kitchen mallet, pound the chicken breasts to an even thickness (about ½ inch). Slice the oranges into ¼” slices. Using a whisk, combine the Tuscan Seasoning, the Olive Oil and the Orange Juice concentrate. Use a basting brush to coat the chicken and the orange slices on both sides before grilling. Place the chicken and 8 orange slices over a medium to hot fire. Grill the chicken and the oranges for 3 minutes per side, continuing to baste occasionally while grilling. Place two grilled orange slices on each plate and top with a grilled chicken breast.

Menu Suggestion: Serve this savory dish with wild rice or buttered egg noodles and a salad of seasonal greens.

Preparation Time: 20 Minutes
Serves: 4 People
Cooking Time: 6-8 Minutes

Ingredients:

• 2 Pounds Sirloin Steak ( ¾ ” to 1” thick)
• 3 Tbsp. Victoria Taylor’s Kansas City Seasoning
• 2 Tbsp. Olive Oil

Shallot & Red Pepper Aioli:

• ¼ Cup Mayonnaise
• ¼ Cup Victoria Taylor’s Roasted Sweet Red Bell Pepper
• 2 Medium Shallots

Prepare the grill for cooking with medium to high heat. Coat the steak with the olive oil. Now rub the steaks with the Kansas City Seasoning and set aside. In a food processor, combine the mayonnaise, roasted peppers and shallots. Pulse several times until well combined. Grill the steaks over medium-high heat for 3 ½ minutes per side for medium-rare. Slice the steak(s) in long strips and arrange on a platter. Drizzle the Shallot & Red Pepper Aioli over the steak and serve immediately.

Menu Suggestion: Serve with a baked potato and a garden salad with a simple vinaigrette.

Prep time: 10 minutes

Serves 4

• 4 boneless chicken breasts (4 oz each)
• 2 Tbsp. Victoria Taylor’s Ginger Citrus Seasoning
• 1 Tbsp. olive oil

Rinse chicken breasts and pat dry. Brush each lightly with olive oil and rub each piece with 1-2 tsp. Ginger Citrus Seasoning. Grill or sauté chicken until just cooked through.

Serve on a bed of greens and mandarin orange slices, and drizzle with a light vinaigrette.

• 1 lb Fusilli or Tricolor Pasta
• 1 cup Whole Baby Carrots, sliced
• 1 Large Red Bell Pepper, diced
• 1 Medium Yellow Pepper, diced
• 5 Radishes, sliced
• 3 Scallions, diced
• ½ cup Cherry Tomatoes, halved
• 3 Tbl Victoria Taylor’s Tuscan Seasoning
• 3 Tbl Olive Oil
• 2 Tbl Apple Cider Vinegar

Cook pasta according to package instructions. Drain and let cool. Prepare all vegetables as directed, then add the oil, vinegar and Victoria Gourmet Tuscan Seasoning. Combine with pasta. Refrigerate 2 hours then serve. Serves 4.

Preparation time: 40 minutes
Serves: 8

• 10 Ears of Corn, husks removed
• 1 tsp salt
• 1 tbs Victoria Taylor’s New Orleans Seasoning
• 1 small jalepeno pepper, diced very fine
• 1 Large Red, Orange or yellow Bell Pepper, 1/2 inch dice
• 1 Large red or orange tomato
• 1 Large yellow onion chopped fine
• 3 Cloves minced fresh garlic
• 2 tbs. olive oil

Bring a large pot of water to a strong boil. Add salt and corn. Return water to a boil and cook corn for 8 minutes. Rinse the cooked corn in cold water to cool and slice the corn from the cobs. In a large skillet, heat the olive oil and saute the onion and garlic for 5 minutes. Mix in the seasoning and add the jalepeno and bell peppers and corn. Saute for 3 minutes. Add the chopped tomato and saute for another minute. Refrigerate before serving.

Preparation time: 45 minutes
Serves: 6

• 32 oz Tomato Juice
• 2 Large Tomatoes, seeded, skins on
• 1 Large Cucumber, peeled and seeded
• 1 Green Bell pepper, cored and seeded
• 1 Red Bell Pepper, cored and seeded
• 1 Medium Red Onion
• 2 Tbsp. Victoria Taylor’s New Orleans Seasoning
• 1 Tbsp. Sugar
• 1/2 Cup Extra Virgin Olive Oil
• 1/3 Cup Red Wine Vinegar
• Salt to taste
• Sour Cream as a garnish if desired

Using a food processor, chop the tomatoes, cucumbers, peppers and onion to a fairly fine dice and add to a large bowl with the tomato juice. Now add the seasoning, sugar, oil and vinegar. Add salt to taste.
Recipe Notes and Serving Suggestions:
Chill the Gazpacho before serving and garnish each bowl with a spoonful of sour cream if desired.

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.