Of course we have a great selection of easy delicious recipes for grilling fish and chicken.  There is a whole BBQ brined chicken recipe that is amazing.  Plus Swordfish two ways and Ginger Citrus Grilled Salmon.  But what to serve with the main dish?  Check out our grilled vegetable chart that gives guidelines for grilling veggies and suggested seasoning blends from my line that pair well with the vegetables you choose.

Grilled Lemon Pepper Chicken

This savory grilled chicken offers a pungent burst of lemon flavor that is so fresh and tasty.

Prep time: 20 minutes

Grill Time: 35-45 minutes

Serves 4

• 1/3 cup olive oil
• 3 Tbsp. Victoria Taylor’s Lemon Pepper
• 2 Tbsp. snipped fresh herbs such as rosemary, basil or oregano
• 1 large lemon, thinly sliced
• 4 split (bone-in) chicken breast halves (12-14 oz. each)

In small bowl, combine oil, Lemon Pepper and herbs; set aside.

Rinse chicken under cold water; pat dry with paper towels. Loosen skin from chicken by inserting fingertips under skin and gently pushing between skin and meat. Evenly brush herb mixture under skin of each breast. Place 2-3 lemon slices under skin, overlapping if necessary. Lightly brush any remaining herb mixture over top of chicken.

Prepare grill for indirect cooking over medium heat. Place chicken, skin side up, on grid of grill. Grill; covered 35-40 minutes. If desired, turn chicken over for last 5-10 minutes for grill marks. Grill until thermometer registers 170°F in thickest part of breast and juices run clear. Transfer to serving platter.

Grill Tip: Resist the urge to peak during cooking since heat will escape every time the grill cover is lifted.

Ginger Citrus Grilled Salmon

Our Ginger Citrus Seasoning lends a delicate flavor to salmon fillets for a quick and delicious main dish.

Prep time: 10 minutes

Grill Time: 8-10 minutes

Serves 2

• 1 lemon or lime
• 3 Tbsp. olive oil
• 2 Tbsp. Victoria Taylor’s Ginger Citrus Seasoning
• 1 Tbsp. Dijon mustard
• 2 skinless salmon fillets (4-6 oz. each)

Zest lemon or lime to measure 1 teaspoon zest. Juice lemon/lime and combine in small bowl with zest, oil, mustard, and Ginger Citrus Seasoning.

Rinse salmon and pat dry. Place fillets in resealable plastic food storage bag and add marinade mixture. Marinate in refrigerator 30-60 minutes; turning occasionally.

Prepare grill for direct cooking over a thick bed of hot coals, or on a gas grill on high heat. Remove salmon from marinade; discard marinade. Place fillets flesh side down on lightly oiled barbecue grid. Grill; covered, 4-5 minutes. Carefully turn salmon, grill until opaque and flakes easily with a fork, about 4 more minutes. Remove salmon from grill; transfer to plates and serve with grilled vegetables and lemon slices.

Grill Tip: Purchase additional lemon or lime, slice about ¼-inch thick and place on the grill for 2-3 minutes for a tasty and juicy garnish to the salmon.

Grilled Swordfish with Victoria Taylor’s Cinnamon Chile Rub

Serves: 4

• ½ cup olive oil
• 1 Tbsp. soy sauce
• 1 tsp. sea salt
• 1 tsp. cracked black pepper
• 4 garlic cloves, minced
• 1 Tbsp. Victoria Taylor’s Cinnamon Chile Rub
• 1 shallot, chopped fine
• 1 Tbsp. chopped cilantro
• 4 (5 oz) swordfish steaks

Mix olive oil, soy sauce, sea salt, pepper, garlic, Cinnamon Chile Rub, shallot, and cilantro together in a large zip top bag. Place swordfish into the bag, making sure each steak is coated with the marinade. Refrigerate for one hour. Grill over medium heat for 2 minutes each side, or until cooked through.

Sicilian Grilled Swordfish with Victoria Taylor’s Sicilian Seasoning

Preparation time: 25 minutes
Serves: 4

• 1½ lbs. swordfish steaks, cut into 4 pieces
• 2 tbs. Victoria Taylor’s Sicilian Seasoning
• 4 tbs. olive oil
• 2 whole ripe lemons
• salt & pepper to taste
• 12 Calamata olives for garnish

Prepare grill, preferably charcoal, and bring temperature to medium high. Rinse swordfish and pat dry with paper towels. Mix seasoning and olive oil in a small bowl. Roll one lemon firmly on a hard surface, which will make it easier to juice. Rinse outside and remove zest with a zester or paring knife and add to oil, along with all the juice from that lemon. Add salt and pepper to taste and let stand for 15 to 20 minutes. Cut remaining lemon into 4 thick disks, discarding ends. Brush mixture on one side of steaks and put that side down to grill for 6 to 8 minutes, until juice begins to collect on top side, and bottom side appears cooked. Brush most of remaining mixture on top side and flip over. Cook for 2 minutes. Coat lemon disks with the last of the oil mixture and grill for 2 minutes. Flip and grill for 2 more minutes and remove from grill. Check fish for doneness and remove when cooked through. Top each steak with the grilled lemon disk and 3 Calamata olives. Serve atop a bed of heated white beans with steamed broccoli on the side.

Smoky Brined-Grilled Chicken

Just the right amount of hickory smoked salt and mesquite provides brining flavor to create this moist and juicy chicken.

Prep time: 15 minutes plus brining time

Cooking Time: approx. 1 hr 15 minutes

Serves 4

• 2 cups boiling water
• 1 cup Victoria Taylor’s Smoky Brining Blend
• 3 cups ice cubes
• Cool water (about 10-11 cups)
• 1 whole broiler-fryer chicken (4 to 5-lb.)

For brine, in large bowl combine boiling water with Smoky Brining Blend. Stir to dissolve and infuse water with flavor. Add ice cubes; stir to cool mixture adding water.

Rinse chicken on inside and out. Remove any fat from cavity. Carefully add chicken to brine making sure brine covers the chicken (add more water if needed). Cover and marinate in refrigerator for 12-24 hours, turning chicken occasionally.

Remove chicken from brine; discard brine. Pat dry with paper towels, (Do not rinse). Twist wing tips under back, use 100% cotton kitchen string to tie legs to tail if desired.

Prepare grill for indirect grilling; medium heat. Place chicken, breast side up, on grill rack above drip pan*. Cover and grill 1¼ to 1½ hours or until drumsticks move easily in their sockets and chicken is no longer pink (180°F in inside thigh).

Transfer chicken to cutting surface. Cover with foil; let stand for 10 minutes before carving.

Tip: For easy clean-up, place chicken on disposable aluminum foil pan and place on grill rack.

Why Brine?

Soaking meats in a solution of salt, water, and seasoning blends can give you the tastiest food.

Brined birds, meats, or fish retain more of their own natural juices during cooking than untreated meat. Proteins in meat muscles dissolve in salt water so some of the protein that was solid becomes liquid.

Meat proteins change during brining and result in holding on to more water during cooking since the salt makes some of the ribbon like proteins pop open or denature.

As long as you don’t overcook your food, the natural juices remain bound to and trapped between the meat proteins resulting in mouthwatering juiciness and enhanced flavor.

It’s easy – step-by-step brining

Combine Smoky Brining Blend to boiling water; stir to completely dissolve and add ice cubes and remaining water to mixture.

Gently lower chicken into brining solution, making sure the brine covers the food.

After brining, pat dry chicken with paper towels.

Place on cutting surface; let stand 10 minutes before carving.

Grilling Tips

One of the first steps before putting your food on the grill is to know what type of cooking method to use. There are two basic options: direct heat, where the food is placed directly over the heat source, and indirect heat, where the food is placed on the grill grid away from the coals or gas burners.

• Direct Heat – used to grill foods that take less than 25 minutes to cook. Ideal for small cuts like kebobs, tenderloin, fish, burgers and vegetables. Arrange hot coals evenly on the fire grate in a single layer, or use all gas burners. Place the food directly above the heat source and grill as recipe directs.
• Indirect Heat – used to grill foods that require longer cooking times. Good for large cuts like loin roasts, ribs, chicken, and turkey. Stack coals to the outside of the grill or turn on only some of the gas burners so that the meat or poultry is not directly over the heat. This method allows food to cook for a long period of time without charring the outside of the meat. Place food on grill grid and cover the grill. When covering the grill it is more oven-like, eliminating the need to turn the food.

Remember to clean your grill grid before or after cooking while the grill is warm (not hot).

Lightly oil with vegetable oil or use cooking spray on your grill just before grilling food. The oil will help prevent the food from sticking. This is especially true for fish.

Use recommended cooking times in recipes as a guideline. Cold weather and higher altitudes may require longer cooking times.

Trim excess fat from meats to keep flare-ups to a minimum. If flare-ups occur, quickly cover the grill with the cover. Keep a spray bottle filled with water close by to mist any flare-ups that may char your food.

Always discard any leftover marinade or sauce that was in contact with raw meat, poultry, or fish. Place cooked foods on a clean serving platter to avoid cross-contamination from raw meats.

Grilling intensifies the flavor of fresh vegetables making them perfect as a main dish entrée or a delicious, yet simple side. (See our handy chart for guidelines).

Vegetable Grilling Grid

Here’s a handy chart to provide you with reliable guidelines for grilling vegetables outdoors. This guide will help in preparing, as well as offers suggested seasonings to add distinctive flavors to your vegetables.

Prepare grill for direct cooking. Combine ¼ cup olive oil with 1-2 Tbsp. of any of the suggested Victoria Gourmet Seasonings. Add Sea Salt and freshly ground pepper, if desired. Prepare vegetables as directed, brush vegetables with oil mixture (except corn). Place on grill; grill uncovered according to chart or until crisp-tender.

Download: Victoria Gourmet Vegetable Grilling Grid

This savory grilled chicken offers a pungent burst of lemon flavor that is so fresh and tasty.

Prep time: 20 minutes

Grill Time: 35-45 minutes

Serves 4

• 1/3 cup olive oil
• 3 Tbsp. Victoria Taylor’s Lemon Pepper
• 2 Tbsp. snipped fresh herbs such as rosemary, basil or oregano
• 1 large lemon, thinly sliced
• 4 split (bone-in) chicken breast halves (12-14 oz. each)

In small bowl, combine oil, Lemon Pepper and herbs; set aside.

Rinse chicken under cold water; pat dry with paper towels. Loosen skin from chicken by inserting fingertips under skin and gently pushing between skin and meat. Evenly brush herb mixture under skin of each breast. Place 2-3 lemon slices under skin, overlapping if necessary. Lightly brush any remaining herb mixture over top of chicken.

Prepare grill for indirect cooking over medium heat. Place chicken, skin side up, on grid of grill. Grill; covered 35-40 minutes. If desired, turn chicken over for last 5-10 minutes for grill marks. Grill until thermometer registers 170°F in thickest part of breast and juices run clear. Transfer to serving platter.

Grill Tip: Resist the urge to peak during cooking since heat will escape every time the grill cover is lifted.

Our Ginger Citrus Seasoning lends a delicate flavor to salmon fillets for a quick and delicious main dish.

Prep time: 10 minutes

Grill Time: 8-10 minutes

Serves 2

• 1 lemon or lime
• 3 Tbsp. olive oil
• 2 Tbsp. Victoria Taylor’s Ginger Citrus Seasoning
• 1 Tbsp. Dijon mustard
• 2 skinless salmon fillets (4-6 oz. each)

Zest lemon or lime to measure 1 teaspoon zest. Juice lemon/lime and combine in small bowl with zest, oil, mustard, and Ginger Citrus Seasoning.

Rinse salmon and pat dry. Place fillets in resealable plastic food storage bag and add marinade mixture. Marinate in refrigerator 30-60 minutes; turning occasionally.

Prepare grill for direct cooking over a thick bed of hot coals, or on a gas grill on high heat. Remove salmon from marinade; discard marinade. Place fillets flesh side down on lightly oiled barbecue grid. Grill; covered, 4-5 minutes. Carefully turn salmon, grill until opaque and flakes easily with a fork, about 4 more minutes. Remove salmon from grill; transfer to plates and serve with grilled vegetables and lemon slices.

Grill Tip: Purchase additional lemon or lime, slice about ¼-inch thick and place on the grill for 2-3 minutes for a tasty and juicy garnish to the salmon.

Serves: 4

• ½ cup olive oil
• 1 Tbsp. soy sauce
• 1 tsp. sea salt
• 1 tsp. cracked black pepper
• 4 garlic cloves, minced
• 1 Tbsp. Victoria Taylor’s Cinnamon Chile Rub
• 1 shallot, chopped fine
• 1 Tbsp. chopped cilantro
• 4 (5 oz) swordfish steaks

Mix olive oil, soy sauce, sea salt, pepper, garlic, Cinnamon Chile Rub, shallot, and cilantro together in a large zip top bag. Place swordfish into the bag, making sure each steak is coated with the marinade. Refrigerate for one hour. Grill over medium heat for 2 minutes each side, or until cooked through.

Preparation time: 25 minutes
Serves: 4

• 1½ lbs. swordfish steaks, cut into 4 pieces
• 2 tbs. Victoria Taylor’s Sicilian Seasoning
• 4 tbs. olive oil
• 2 whole ripe lemons
• salt & pepper to taste
• 12 Calamata olives for garnish

Prepare grill, preferably charcoal, and bring temperature to medium high. Rinse swordfish and pat dry with paper towels. Mix seasoning and olive oil in a small bowl. Roll one lemon firmly on a hard surface, which will make it easier to juice. Rinse outside and remove zest with a zester or paring knife and add to oil, along with all the juice from that lemon. Add salt and pepper to taste and let stand for 15 to 20 minutes. Cut remaining lemon into 4 thick disks, discarding ends. Brush mixture on one side of steaks and put that side down to grill for 6 to 8 minutes, until juice begins to collect on top side, and bottom side appears cooked. Brush most of remaining mixture on top side and flip over. Cook for 2 minutes. Coat lemon disks with the last of the oil mixture and grill for 2 minutes. Flip and grill for 2 more minutes and remove from grill. Check fish for doneness and remove when cooked through. Top each steak with the grilled lemon disk and 3 Calamata olives. Serve atop a bed of heated white beans with steamed broccoli on the side.

Just the right amount of hickory smoked salt and mesquite provides brining flavor to create this moist and juicy chicken.

Prep time: 15 minutes plus brining time

Cooking Time: approx. 1 hr 15 minutes

Serves 4

• 2 cups boiling water
• 1 cup Victoria Taylor’s Smoky Brining Blend
• 3 cups ice cubes
• Cool water (about 10-11 cups)
• 1 whole broiler-fryer chicken (4 to 5-lb.)

For brine, in large bowl combine boiling water with Smoky Brining Blend. Stir to dissolve and infuse water with flavor. Add ice cubes; stir to cool mixture adding water.

Rinse chicken on inside and out. Remove any fat from cavity. Carefully add chicken to brine making sure brine covers the chicken (add more water if needed). Cover and marinate in refrigerator for 12-24 hours, turning chicken occasionally.

Remove chicken from brine; discard brine. Pat dry with paper towels, (Do not rinse). Twist wing tips under back, use 100% cotton kitchen string to tie legs to tail if desired.

Prepare grill for indirect grilling; medium heat. Place chicken, breast side up, on grill rack above drip pan*. Cover and grill 1¼ to 1½ hours or until drumsticks move easily in their sockets and chicken is no longer pink (180°F in inside thigh).

Transfer chicken to cutting surface. Cover with foil; let stand for 10 minutes before carving.

Tip: For easy clean-up, place chicken on disposable aluminum foil pan and place on grill rack.

Why Brine?

Soaking meats in a solution of salt, water, and seasoning blends can give you the tastiest food.

Brined birds, meats, or fish retain more of their own natural juices during cooking than untreated meat. Proteins in meat muscles dissolve in salt water so some of the protein that was solid becomes liquid.

Meat proteins change during brining and result in holding on to more water during cooking since the salt makes some of the ribbon like proteins pop open or denature.

As long as you don’t overcook your food, the natural juices remain bound to and trapped between the meat proteins resulting in mouthwatering juiciness and enhanced flavor.

It’s easy – step-by-step brining

Combine Smoky Brining Blend to boiling water; stir to completely dissolve and add ice cubes and remaining water to mixture.

Gently lower chicken into brining solution, making sure the brine covers the food.

After brining, pat dry chicken with paper towels.

Place on cutting surface; let stand 10 minutes before carving.

Grilling Tips

One of the first steps before putting your food on the grill is to know what type of cooking method to use. There are two basic options: direct heat, where the food is placed directly over the heat source, and indirect heat, where the food is placed on the grill grid away from the coals or gas burners.

• Direct Heat – used to grill foods that take less than 25 minutes to cook. Ideal for small cuts like kebobs, tenderloin, fish, burgers and vegetables. Arrange hot coals evenly on the fire grate in a single layer, or use all gas burners. Place the food directly above the heat source and grill as recipe directs.
• Indirect Heat – used to grill foods that require longer cooking times. Good for large cuts like loin roasts, ribs, chicken, and turkey. Stack coals to the outside of the grill or turn on only some of the gas burners so that the meat or poultry is not directly over the heat. This method allows food to cook for a long period of time without charring the outside of the meat. Place food on grill grid and cover the grill. When covering the grill it is more oven-like, eliminating the need to turn the food.

Remember to clean your grill grid before or after cooking while the grill is warm (not hot).

Lightly oil with vegetable oil or use cooking spray on your grill just before grilling food. The oil will help prevent the food from sticking. This is especially true for fish.

Use recommended cooking times in recipes as a guideline. Cold weather and higher altitudes may require longer cooking times.

Trim excess fat from meats to keep flare-ups to a minimum. If flare-ups occur, quickly cover the grill with the cover. Keep a spray bottle filled with water close by to mist any flare-ups that may char your food.

Always discard any leftover marinade or sauce that was in contact with raw meat, poultry, or fish. Place cooked foods on a clean serving platter to avoid cross-contamination from raw meats.

Grilling intensifies the flavor of fresh vegetables making them perfect as a main dish entrée or a delicious, yet simple side. (See our handy chart for guidelines).

Vegetable Grilling Grid

Here’s a handy chart to provide you with reliable guidelines for grilling vegetables outdoors. This guide will help in preparing, as well as offers suggested seasonings to add distinctive flavors to your vegetables.

Prepare grill for direct cooking. Combine ¼ cup olive oil with 1-2 Tbsp. of any of the suggested Victoria Gourmet Seasonings. Add Sea Salt and freshly ground pepper, if desired. Prepare vegetables as directed, brush vegetables with oil mixture (except corn). Place on grill; grill uncovered according to chart or until crisp-tender.

Download: Victoria Gourmet Vegetable Grilling Grid

Soaking meats in a solution of salt, water, and seasoning blends can give you the tastiest food.

Brined birds, meats, or fish retain more of their own natural juices during cooking than untreated meat. Proteins in meat muscles dissolve in salt water so some of the protein that was solid becomes liquid.

Meat proteins change during brining and result in holding on to more water during cooking since the salt makes some of the ribbon like proteins pop open or denature.

As long as you don’t overcook your food, the natural juices remain bound to and trapped between the meat proteins resulting in mouthwatering juiciness and enhanced flavor.

It’s easy – step-by-step brining

Combine Smoky Brining Blend to boiling water; stir to completely dissolve and add ice cubes and remaining water to mixture.

Gently lower chicken into brining solution, making sure the brine covers the food.

After brining, pat dry chicken with paper towels.

Place on cutting surface; let stand 10 minutes before carving.

Grilling Tips

One of the first steps before putting your food on the grill is to know what type of cooking method to use. There are two basic options: direct heat, where the food is placed directly over the heat source, and indirect heat, where the food is placed on the grill grid away from the coals or gas burners.

• Direct Heat – used to grill foods that take less than 25 minutes to cook. Ideal for small cuts like kebobs, tenderloin, fish, burgers and vegetables. Arrange hot coals evenly on the fire grate in a single layer, or use all gas burners. Place the food directly above the heat source and grill as recipe directs.
• Indirect Heat – used to grill foods that require longer cooking times. Good for large cuts like loin roasts, ribs, chicken, and turkey. Stack coals to the outside of the grill or turn on only some of the gas burners so that the meat or poultry is not directly over the heat. This method allows food to cook for a long period of time without charring the outside of the meat. Place food on grill grid and cover the grill. When covering the grill it is more oven-like, eliminating the need to turn the food.

Remember to clean your grill grid before or after cooking while the grill is warm (not hot).

Lightly oil with vegetable oil or use cooking spray on your grill just before grilling food. The oil will help prevent the food from sticking. This is especially true for fish.

Use recommended cooking times in recipes as a guideline. Cold weather and higher altitudes may require longer cooking times.

Trim excess fat from meats to keep flare-ups to a minimum. If flare-ups occur, quickly cover the grill with the cover. Keep a spray bottle filled with water close by to mist any flare-ups that may char your food.

Always discard any leftover marinade or sauce that was in contact with raw meat, poultry, or fish. Place cooked foods on a clean serving platter to avoid cross-contamination from raw meats.

Grilling intensifies the flavor of fresh vegetables making them perfect as a main dish entrée or a delicious, yet simple side. (See our handy chart for guidelines).

Vegetable Grilling Grid

Here’s a handy chart to provide you with reliable guidelines for grilling vegetables outdoors. This guide will help in preparing, as well as offers suggested seasonings to add distinctive flavors to your vegetables.

Prepare grill for direct cooking. Combine ¼ cup olive oil with 1-2 Tbsp. of any of the suggested Victoria Gourmet Seasonings. Add Sea Salt and freshly ground pepper, if desired. Prepare vegetables as directed, brush vegetables with oil mixture (except corn). Place on grill; grill uncovered according to chart or until crisp-tender.

Download: Victoria Gourmet Vegetable Grilling Grid

As we say in Boston, the weather is wicked awesome. Mothers Day is next week.
If you are cooking for Mom, we have four fun flavorful recipes for brunch. There are Popovers flavored with Herbes de Provence, Spanakopita (spinach pie) and 2 egg dishes. The cheese & bacon soufflé is prepared the night before and backed the next morning. Trust me, it’s delicious.

Happy Mother’s Day!

Spanakopita (Spinach Pie) with Victoria Taylor’s Sicilian Seasoning

Preparation time: 11/2 hours (includes 45 minutes of cooking time)
Serves: 8

• 1 Pound Fresh Spinach, cleaned coarsely chopped
• 3 Scallions, finely sliced
• 1 Medium Leek (pale green and white portion), cleaned and finely sliced
• 4 oz Softened Cream Cheese
• 4 oz Feta Cheese, finely crumbled
• 3 Eggs
• 2 tbs. Victoria Taylor’s Sicilian Seasoning
• Light or Pure Olive Oil (about 1/3 cup)
• Filo Dough (part of one box)

Remove the Filo from the freezer and ignore the directions on the box. Remove the filo from the box, discard the plastic covering and cover the filo with a clean, dry cloth. Preheat the oven to 425°. Now clean and prepare the spinach, patting it dry with a paper towel. Combine the uncooked Spinach, scallions, leek, cheeses, eggs, seasoning, and 3 Tablespoons of the olive oil in a bowl. Select a 9×12 inch baking pan and lightly brush the bottom with olive oil.

The (dreaded) Filo:
Lay it out flat and cut 5 pieces of the filo (one or 2 at a time) to fit the pan. One whole sheet of filo from the package is usually enough to make 2 layers in a 9×12 inch pan. Place the sheets in the pan and pat gently. Ignore any minor tears in the filo and through away any uncooperative sheets. You have plenty. Spread half of the spinach mixture on the filo and top with a single sheet of filo. Spread the remaining half of the spinach mixture in the pan and top with 5 more layers of filo. Brush the top of the pie lightly with olive oil. Bake for 45 minutes. It will be lightly browned on top.

Recipe Notes and Serving Suggestions: One of my favorite meals is Spanakopita with Tomato, Cucumber and feta salad (see recipe). Both dishes are based on time tested recipes brought to this country from Agrinion, Greece courtesy of my best friend’s Grandmother.

Herbes de Provence Popovers

Prep time:  10 minutes

Cooking time: 40 minutes

Yield: 6 popovers

• Vegetable oil cooking spray or butter
• 2 eggs
• 1 Tbsp. vegetable oil
• 1 cup milk
• 1 cup all-purpose flour
• ¼ tsp. salt
• 1 tsp. Victoria Taylor’s Herbes de Provence Seasoning

Preheat oven to 400°.

Coat the cups of a popover pan with cooking spray or butter. Set aside. In a bowl, whisk together eggs, oil, and milk. In a separate bowl, combine flour, salt, and Herbes de Provence. Add flour mixture to egg mixture and stir until fully combined, but do not over mix.

Place popover pan in oven for 3 minutes. Carefully remove pan from oven and fill each cup half-full with batter. Return to oven and bake for 20 minutes. Reduce heat to 300° and bake for an additional 20 minutes. Remove pan from oven and immediately prick each popover with the tip of a sharp knife to let steam escape. Serve immediately.

Tip: Do not give in to temptation and open the oven door while the popovers are cooking. You must keep the oven at an even temperature to keep the popovers from collapsing.

Scrambled Eggs with Red Bell Pepper

Prep time: 2 minutes

Cooking time: 2 minutes

Serves: 3

• 1 Tbsp. butter
• 6 eggs
• ¼ cup milk
• ½ cup grated cheddar cheese
• 2 Tbsp. Victoria Taylor’s Red Bell Pepper

Melt butter in skillet over medium heat. Whisk together eggs, milk, cheese, and Red Bell Pepper in a medium bowl. Pour egg mixture into skillet. Cook until the eggs have thickened and set.

Cheese & Bacon Soufflé

The beauty of this tasty and impressive dish is that it can be prepared ahead of time for  family and friends.

Prep time: 10 minutes

Cooking Time: 40 minutes

Serves 6

• 4 large slices sourdough bread, cut ¾-inch thick
• 5 slices cooked bacon, drained and crumbled
• 1 cup (4 oz.) grated sharp Cheddar cheese or Monterey Jack
• 2 eggs
• 2 Tbsp. Victoria Taylor’s Sicilian Seasoning
• 2 cups milk

Spray a 9 x 9-inch baking dish with nonstick vegetable spray. Place bread slices on bottom cutting in half to fit if necessary. Sprinkle crumbled bacon over bread layer; top evenly with cheese.

In a medium bowl combine the eggs, milk, and Sicilian Seasoning. Whisk until frothy and well combined. Pour egg mixture over bread and cheese. Cover dish with plastic wrap; refrigerate overnight before baking.

Preheat oven to 325°F. Bake soufflé uncovered 40 minutes, or until a knife inserted in center comes out clean. Allow to stand at least 5 minutes before cutting into squares.

Preparation time: 11/2 hours (includes 45 minutes of cooking time)

Serves: 8

• 1 Pound Fresh Spinach, cleaned coarsely chopped
• 3 Scallions, finely sliced
• 1 Medium Leek (pale green and white portion), cleaned and finely sliced
• 4 oz Softened Cream Cheese
• 4 oz Feta Cheese, finely crumbled
• 3 Eggs
• 2 tbs. Victoria Taylor’s Sicilian Seasoning
• Light or Pure Olive Oil (about 1/3 cup)
• Filo Dough (part of one box)

Remove the Filo from the freezer and ignore the directions on the box. Remove the filo from the box, discard the plastic covering and cover the filo with a clean, dry cloth. Preheat the oven to 425°. Now clean and prepare the spinach, patting it dry with a paper towel. Combine the uncooked Spinach, scallions, leek, cheeses, eggs, seasoning, and 3 Tablespoons of the olive oil in a bowl. Select a 9×12 inch baking pan and lightly brush the bottom with olive oil.

The (dreaded) Filo:
Lay it out flat and cut 5 pieces of the filo (one or 2 at a time) to fit the pan. One whole sheet of filo from the package is usually enough to make 2 layers in a 9×12 inch pan. Place the sheets in the pan and pat gently. Ignore any minor tears in the filo and through away any uncooperative sheets. You have plenty. Spread half of the spinach mixture on the filo and top with a single sheet of filo. Spread the remaining half of the spinach mixture in the pan and top with 5 more layers of filo. Brush the top of the pie lightly with olive oil. Bake for 45 minutes. It will be lightly browned on top.

Recipe Notes and Serving Suggestions: One of my favorite meals is Spanakopita with Tomato, Cucumber and feta salad (see recipe). Both dishes are based on time tested recipes brought to this country from Agrinion, Greece courtesy of my best friend’s Grandmother.

Prep time:  10 minutes

Cooking time: 40 minutes

Yield: 6 popovers

• Vegetable oil cooking spray or butter
• 2 eggs
• 1 Tbsp. vegetable oil
• 1 cup milk
• 1 cup all-purpose flour
• ¼ tsp. salt
• 1 tsp. Victoria Taylor’s Herbes de Provence Seasoning

Preheat oven to 400°.

Coat the cups of a popover pan with cooking spray or butter. Set aside. In a bowl, whisk together eggs, oil, and milk. In a separate bowl, combine flour, salt, and Herbes de Provence. Add flour mixture to egg mixture and stir until fully combined, but do not over mix.

Place popover pan in oven for 3 minutes. Carefully remove pan from oven and fill each cup half-full with batter. Return to oven and bake for 20 minutes. Reduce heat to 300° and bake for an additional 20 minutes. Remove pan from oven and immediately prick each popover with the tip of a sharp knife to let steam escape. Serve immediately.

Tip: Do not give in to temptation and open the oven door while the popovers are cooking. You must keep the oven at an even temperature to keep the popovers from collapsing.