Category Archives: Recipes

Prep time: 15 minutes

Serves: 4

• 1 Tbsp. Victoria Taylor’s Chipotle Pepper Flakes
• 4 tsp. fresh cilantro, chopped fine
• ¼ cup bottled Italian dressing (such as Ken’s Steakhouse)
• 1 Tbsp. lime juice
• 16 ounce can of black beans, drained and rinsed
• 11 ounce can of corn kernels, drained
• ½ cup diced red bell pepper (appx. ½ large pepper)
• 1 cup fresh baby spinach, chopped into strips

Combine Chipotle Pepper Flakes, cilantro, Italian dressing, and lime juice in a bowl and allow to sit for a few minutes while assembling other ingredients. In a separate bowl, combine beans, corn, bell pepper and spinach. Add dressing to the beans and stir together until thoroughly coated.

Prep Time: 20 minutes

Cooking time: 10 minutes

Serves: 8

• 2 Tbsp. toasted sesame oil
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. Victoria Taylor’s Toasted Sesame Ginger
• ½ lb. fresh sugar-snap peas
• ½ lb. fresh peas
• ½ lb. frozen and thawed edamame
• ½ lb. fresh snow peas

Clean and prepare vegetables for cooking.  Place sesame oil, olive oil, and Toasted Sesame Ginger Seasoning into a wok.  Heat on high until hot, but not smoking.  Add sugar-snap peas and stir frequently for 2 minutes.  Then add peas and stir for another 2 minutes.  Finally add edamame and snow peas and stir for 3 minutes.  Remove from heat and serve immediately.

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

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.

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.

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.

Bring the sweet and spicy taste of the Caribbean to your home tonight with this salsa!

Prep time: 30 minutes or less
Yield: about 5 cups

• 4 cups pineapple, cut into bite size chunks
• 1 ripe mango, peeled, pitted and cubed
• 2 ripe kiwi, peeled and diced
• 1 small diced red bell pepper
• 1/3 cup chopped red onion
• ¼ cup chopped fresh cilantro
• 1 Tbsp. Victoria Taylor’s Texas Red Seasoning
• 1 tsp. lime juice

In bowl combine all ingredients; mix well. Refrigerate until ready to serve. Serve with tortilla chips, grilled chicken, pork, or fish.

• 2 cups diced fresh pineapple
• ¼ cup diced red bell pepper
• ¼ cup coarsely chopped red onion
• 2 Tbsp. chopped fresh cilantro
• 1 tsp. Victoria Taylor’s Ginger Citrus Seasoning
• 1 Tbsp. fresh lime juice

In bowl combine all ingredients for Salsa; mix well. Refrigerate until ready to serve.

Smoked paprika lends rich flavor to this sweet and spicy salsa which pairs well with Victoria’s Baked Lime Tortilla Chips.

Prep time: 30 minutes or less
Yield: 3 cups

• 2 ripe mangoes, peeled, pitted and cubed
• 1 cup diced red bell pepper
• ¼ cup thinly sliced green onion tops
• ¼ cup chopped fresh cilantro
• 2 Tbsp. lime juice
• 2 tsp. Victoria Taylor’s Smoky Paprika Chipotle Seasoning
• 1 tsp. granulated sugar

In bowl combine all ingredients; mix well. Refrigerate until ready to serve. Serve with tortilla chips.

• 1 15 oz. can Diced Tomatoes, drained (or 1 1/2 cups fresh, peeled, diced tomatoes)
• 1 Tbsp. Victoria Taylor’s Texas Red Seasoning
• 1 Bunch Scallions, finely chopped
• 1 Tbsp. Lime Juice
• 2 Tbsp. chopped fresh cilantro

Combine all ingredients in a medium bowl. Mix well. Refrigerate until ready to serve. Serve with tortilla chips as an appetizer or with a Mexican dish as a condiment.

The best time to enjoy the delicate flavor of asparagus is between March and June, so here’s a flavorful salad to get you started.

Prep time: 5 minutes

Cooking Time: 3-4 minutes*

Serves 6

Salad

1½ pounds asparagus spears, ends trimmed

Dressing

• 3 Tbsp. orange juice
• 2 Tbsp. white wine vinegar
• 2 Tbsp. olive oil
• 1 tsp. Dijon mustard
• 1 Tbsp. Victoria Taylor’s Ginger Citrus Seasoning
• 1 tsp. granulated sugar

Boil asparagus spears in a large skillet covering with 1 inch of water. Cook until crisp-tender; about 3-4 minutes. Rinse immediately under cold water; drain.

For dressing, combine orange juice, vinegar, oil, mustard, Ginger Citrus Seasoning, and sugar in small bowl. Whisk until well blended. Pour dressing over asparagus. Cover; refrigerate until ready to serve.

*Tip: To cook asparagus in microwave, place rinsed spears in a microwave-safe plastic bag. Cook on HIGH about 3-4 minutes until crisp-tender. Rinse immediately in cold water; drain. Proceed with recipe.

Prep Time: 15 minutes

Cooking time: 5 minutes

Serves: 4

• 1 bunch of asparagus, ends discarded
• 1 Tbsp. salt
• 1 Tbsp. toasted sesame oil
• 1 tsp. Tamari soy sauce
• 1 Tbsp. Victoria Taylor’s Toasted Sesame Ginger Seasoning

Slice asparagus on the diagonal into 1/2 inch pieces.  Put the asparagus into a microwave safe zip top bag.  Keep the bag partly open and microwave on high for 2 minutes.  Combine sesame oil, soy sauce, and Toasted Sesame Ginger Seasoning in a sauté pan; heat until hot, but not smoking.  Add asparagus and sauté, stirring frequently, for 2 minutes until heated through.  Serve immediately.

Now that it’s spring invite friends over and enjoy serving these wraps that take advantage of the bountiful fresh produce this time of year.

Prep time: 35 minutes

Serves 6-8

Dressing

• ¼ cup vegetable oil
• 3 tablespoons rice vinegar
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon Victoria Taylor’s Ginger Citrus Seasoning
• 2 teaspoons granulated sugar
• 2 tablespoons chopped peanuts (optional)

Salad

• 2 medium carrots, peeled and cut into julienne strips
• 1 medium red bell pepper, cut into thin strips
• 1 small cucumber, thinly sliced
• 8 radishes, thinly sliced or chopped
• ½ cup thinly sliced scallions with tops
• 1 head Boston lettuce leaves, rinsed and patted dry

For dressing, combine oil, vinegar, soy sauce, Ginger Citrus Seasoning and sugar in small bowl. Whisk until well blended; add peanuts if desired, set aside.

Prepare all vegetables. Place carrots, bell pepper, cucumber, radishes and scallions into small serving bowls. To serve, top each lettuce leaf with salad ingredients; drizzle with dressing and roll up.

Tip: For a main dish meal, add 3 cups shredded cooked chicken.

Ham Glazes

I invite you to try one of these glaze recipes this Easter. Fifteen to thirty minutes before ham is done, spread glaze over ham, then finish baking. If using a precooked ham, apply glaze at the beginning, warm ham 10-15 minutes.

Orange Glaze with Ginger Citrus Seasoning

• ½ cup sweet orange marmalade
• 1 tablespoon Victoria Taylor’s Ginger Citrus Seasoning

Combine orange marmalade and Ginger Citrus Seasoning in small bowl; mix well. Brush over ham 30 minutes before finish baking. Makes about ½ cup.

Kansas City Glaze

• 2 tablespoons tomato paste
• ¼ cup maple syrup
• 2 teaspoons cider vinegar
• 2 tablespoons Victoria Taylor’s Kansas City Seasoning

Combine tomato paste, syrup, vinegar and Kansas City Seasoning in saucepan. Bring mixture to a boil; reduce heat to medium-low and simmer 5 minutes stirring occasionally. Brush over ham during last 30 minutes of baking. Makes about 1/3 cup.

Honey-Glazed with Mulling Spice

• ¼ cup brown sugar
• ¼ cup honey
• 2 tablespoons Victoria Taylor’s Mulling Spice
• ¼ teaspoon dried mustard
• 4 slices canned pineapple
• 2 maraschino cherries, halved

For glaze, combine brown sugar, honey, Mulling Spice, and dried mustard in a small saucepan; stir well. Bring to a boil; cook 2 minutes stirring occasionally. Set aside. About 15 minutes prior to ham coming out of the oven; arrange pineapple slices with cherries in the center on top of ham; spoon on glaze. Bake 15 minutes basting once with drippings. Makes about ½ cup.

Cranberry Glaze with Cinnamon Chili Rub

• 6 ounces fresh cranberries
• ½ cup maple syrup
• 2 teaspoons Victoria Taylor’s Cinnamon Chili Rub

In medium saucepan, cook fresh cranberries with maple syrup until skins pop open; about 10 minutes. Stir in Cinnamon Chili Rub, cook 1-2 minutes. Using hand held blender or food processor puree mixture. Brush over ham 30 minutes before finish baking. Makes about 1 cup.

Cajun Cornbread Casserole

Preparation time: 1 hour and 15 minutes Serves: 8

Bottom Layer

• 1 Can regular whole kernal corn (15 oz), drained
• 4 oz. grated sharp cheddar cheese
• 1 Tbsp. Victoria Taylor’s New Orleans Seasoning
• 1/2 C. sour cream

Top Layer

• 1 Package cornbread mix (Jiffy brand, 8½ oz.)
• 2 Lg. Eggs
• 1/2 C. milk
• 1 can chopped green chilies (4 oz.), drained
• 1 can creamed corn (15 oz)
• 1/2 C. chopped onion
• 4 oz. grated sharp cheddar cheese
• 1 Tsp. Victoria Taylor’s New Orleans Seasoning

Preheat the oven to 425°. For this casserole, use a high sided round casserole dish 8 to 9 inches in diameter or use a high sided 8 or 9 inch square pan. Mix together the ingredients for the Bottom layer of the casserole and spread on the bottom of the casserole dish. Mix together the ingredients for the top layer and pour the mixture in the dish on top of the bottom layer. Bake uncovered for 50 minutes or until the top is golden brown.

Recipe Notes and Serving Suggestions: The is a great side dish for BBQs, but also hearty enough to serve as the centerpiece of a vegetarian meal.

Ham Frittata with Victoria Taylor’s Herbes de Provence

This open-faced omelet with “left-over” ham is sure to please with its fresh vegetables like potatoes, asparagus and tomatoes.

Prep time: 15 minutes

Cooking Time: about 20 minutes

Serves 6

• 1 teaspoon olive oil
• ¼ cup chopped onion
• 1 medium potato, peeled and cut into ½”cubes
• 1 cup (4 oz.) cooked ham, cut into ¼ “cubes
• 4 ounces fresh asparagus spears, trimmed and cut into 1/2-inch pieces
• 6 eggs
• 2 Tbsp.  Victoria Taylor’s Herbes de Provence
• ½ cup (2 oz.) grated Parmesan cheese
• 1 cup (4 oz.) shredded cheddar cheese
• 1 medium plum tomato, seeded and chopped

In 10-inch skillet, heat oil over medium-high heat until hot. Add onion, potatoes and asparagus; cook 5 minutes stirring occasionally. Add ham; cook 2 minutes. Meanwhile, in medium bowl beat eggs and Herbes de Provence; stir in Parmesan cheese. Reduce heat to medium; pour egg mixture over ham. Sprinkle cheddar cheese over mixture. Cover; cook 14-16 minutes or until egg mixture is set in center. Remove from heat. Sprinkle chopped tomato over frittata. Cut into wedges and serve.

Tip: If desired, 1 cup broccoli florets can be substituted for the asparagus.

Classic Cheese Fondue

Prep time:  5 minutes

Cooking time: 10 minutes

Yield: 1 cup

• 2 tsp. cornstarch
• 2 tsp. Victoria Taylor’s Herbes de Provence Seasoning
• 4 ounces Gruyere cheese, cubed
• 4 ounces Emmentaler cheese, cubed
• ½ cup Sauvignon Blanc wine
• 1 French bread baguette, cut into cubes

In bowl toss to combine cornstarch and Herbes de Provence Seasoning with cheese cubes; set aside. In saucepan bring wine to a boil. Reduce heat to medium; simmer wine 1-2 minutes. Gradually add cheese cubes stirring constantly until melted and thickened. Immediately transfer to a fondue pot; keep warm over low heat/flame. Serve with bread cubes.

Smoky Chipotle Queso

Prep time: 5 minutes

Cooking Time: 5 to 8 minutes

Yield: About 1¾ cups

• 2 Tbsp. all-purpose flour
• 1 cup milk
• 2 Tbsp. Victoria Taylor’s Smoky Paprika Chipotle Seasoning
• 6 ounces (1½ cups) shredded Chihuahua cheese or Monterey Jack cheese
• 1 Tbsp. fresh lime juice
• Thinly sliced green onion tops, optional garnish
• Tortilla chips

In saucepan over medium heat combine flour, milk, and Smoky Paprika Chipotle Seasoning whisking until thick; about 5 minutes. Add cheese stirring until melted and smooth. Stir in lime juice. Remove from heat; transfer to a serving dish. If desired, sprinkle green onions on top. Serve immediately with tortilla chips.

Caramelized Onion Fondue

Prep time: 10 minutes

Cooking Time: 20 minutes

Yield: 2 cups

• 1 Tbsp. butter
• 1 medium onion, diced
• ½ tsp. granulated sugar
• ¼ tsp. Victoria Taylor’s Sea Salt (your favorite one)
• ¾ cup dry white wine, such as Sauvignon Blanc
• 2 Tbsp. Victoria Taylor’s Toasted Onion Herb Seasoning
• 4 ounces Gruyere cheese, cubed
• 4 ounces Emmentaler cheese, cubed
• 1½ tsp. cornstarch or flour
• Italian or French bread loaf, cut into cubes

Melt butter in skillet over medium heat. Add onions, sugar and Sea Salt; stir and cook until caramelized; about 10 to 15 minutes. Add wine and Toasted Onion Herb Seasoning to onions; bring to a boil. Reduce mixture to a simmer stirring occasionally. Combine cheese cubes with cornstarch. Slowly add the cheese mixture to the simmering broth; stir and cook until thickened and cheese is melted. Transfer to a fondue pot; keep warm over low heat/flame. Serve immediately with bread cubes.

Chocolate Chipotle Fondue

Prep time:  5 minutes

Cooking time: 5-7 minutes

Yield: 2 cups

• 8 ounces extra-bittersweet chocolate, chopped
• ½ cup caramel ice cream topping
• ½ cup heavy whipping cream
• 2 tsp. Victoria Taylor’s Chipotle Pepper Flakes

Assorted dippers such as pineapple, marshmallows, graham crackers, pound cake or strawberries

In top of double boiler combine chocolate, caramel topping and cream; mix. Set double boiler over simmering water in pan. Heat chocolate mixture 5-7 minutes or until chocolate is melted and mixture is smooth, stirring occasionally.  Stir into melted chocolate. Serve fondue immediately with assorted dippers.

Spicy Butternut Squash and Apple Soup with Victoria Taylor’s New Orleans Seasoning

Preparation time: 45 minutes

Serves: 6 as a main course or 8 as a first course

• 2 Large Butternut Squash, peeled and cut into 2 inch chunks
• 3 Carrots, grated
• 2 Medium Onions chopped
• 3 McIntosh Apples, peeled and cut into 1 inch pieces
• 2 tbs. butter
• 2 tbs. olive oil
• 2 tbs. New Orleans Seasonings
• 1 tsp. salt
• 3 Cans Chicken Broth
• 2 tbs. Calvados (Apple Brandy)
• 1/2 cup dry white wine
• 1/2 cup pine nuts, divided
• Sour Cream for garnish

Place the squash in a large sauce pan with enough water to cover and bring to a low boil. Cook until soft, about 15 minutes. In a large skillet, heat the butter and olive oil to hot, but not smoking. Add the carrots, onions, New Orleans Seasoning, salt and 1/4 cup of the pine nuts. Saute for five minutes on medium heat. Add the Apples and saute for another 3 minutes. Now add one can of the chicken stock and the Calvados bring back to a boil for about 2 more minutes then remove from heat. When the squash is done, drain it and place in a large bowl and combine with the apple onion mixture. Transfer the mixture in batches to a blender or a food processor to puree. Place the thick puree in a large sauce pan. Now add the second 2 cans of chicken stock and the white wine and bring the soup back to a low simmer for 10 minutes before serving. While the soup is re-heating, use an ungreased skillet on high heat to brown the last 1/4 cup of pine nuts, stirring constantly for 2 to 3 minutes. Garnish the soup with a spoonful of sour cream and a tsp. of the toasted pine nuts.

Recipe note and Serving Suggestions:

This soup makes a wonderful first course for entertaining. Its spicy, but not too spicy. An alternative garnish that is also delicious for this soup is homemade croutons.

Chorizo Black Bean Soup with Victoria Taylor’s Smoky Paprika Chipotle Seasoning

Preparation time: 15 minutes/ Cooking time: 20 minutes

Serves: 4

For Soup:

• 1 tbs. extra virgin olive oil
• 1 lb cured chorizo sausage, casing removed and chopped
• 1 small Spanish onion, chopped
• 3-4 garlic cloves, minced
• 1 cubanelle pepper, seeded and chopped
• 1 tbs. Victoria Taylor’s Smoky Paprika Chipotle Seasoning
• 3 cans (15 oz) black beans, drained
• 3 cups chicken stock
• salt and pepper to taste

For avocado cream:

• 2 ripe avocados, pit removed and halved
• ½ cup sour cream
• 1 lime, juice and zest of
• ½ cup chopped cilantro

Pour extra virgin olive oil into a large saucepan and set over medium-high heat. Add the chopped chorizo to the pan and cook until crispy, about 4-5 minutes. Remove the chorizo from the pan and set aside.

Add onion, garlic, pepper, Smoky Paprika Chipotle Seasoning and salt and pepper to the pan and cook 5-6 minutes, until the onions are tender. Add the black beans and chicken stock to the pan and simmer for 5 minutes.

Thicken the soup by ladling 2 cups into a blender or food processor and process until smooth. Return soup to pan. Add chorizo back into the soup

For the avocado cream, place the avocados, sour cream, lime zest and lime juice into a food processor. Process until smooth.

Serve the soup topped with a scoop of avocado cream and sprinkled with cilantro.

Recipe note and Serving Suggestions:

For an even spicier soup use jalapeno or Serrano peppers instead of the cubanelle peppers.

Chicken Tortilla Soup with Victoria Taylor’s Cinnamon Chile Rub

This soup will certainly warm you up on these cold winter nights.

Prep time: 15 minutes

Cooking Time: 30 minutes

Serves 8

• 5 ripe plum tomatoes (about 1 lb.), cored and seeds removed
• 1 cup coarsely chopped white onion
• 1 large clove garlic
• ½ cup cilantro, loosely packed
• 1 Tbsp. Victoria Taylor’s Cinnamon Chile Rub
• 5 cups 100% fat-free chicken broth
• 2 cups shredded chicken (See Tip)
• 1 can (15.25 oz.) corn kernels with liquid
• Garnish with Victoria Taylor’s Baked Tortilla Strips, avocado and dollop of sour cream, (optional)

Place tomatoes, onion, garlic and cilantro in blender; process until smooth. In large saucepan over medium heat add tomato mixture and Cinnamon Chile Rub; stir and cook 5 minutes. Add chicken broth, chicken and corn to saucepan. Simmer, uncovered, 25 minutes. Ladle soup into bowls, top with tortilla strips, avocado and sour cream, if desired.

Recipe note and Serving Suggestions:

To prepare shredded chicken, place 2 chicken breasts, about 12 ounces, in saucepan. Cover with water and allow to simmer 1-2 hours until tender and able to shred with a fork.

Pasta Fagioli With Victoria Taylor’s Sicilian Seasoning

Preparation time: 20 minutes/ Cooking time: 30 minutes

Serves: 6

• 4 oz Pancetta, minced
• 1 large onion, minced
• 4 cloves garlic, minced
• 2 large carrots, ½ inch dice
• 4 cups chicken broth
• 2 Tbs. Victoria Taylor’s Sicilian Seasoning
• 1 can cannellini beans (14 oz)
• 1 can cannellini beans (14 oz), mashed
• 1 lg. can (28 oz) plum tomatoes
• ¾ cup tubetti pasta
• Parmesan cheese for garnish, grated
• Italian Parsley for garnish, coarsely chopped
• Salt & Pepper to taste

Sauté pancetta until crisp and set aside. In the same pan, sauté the onion, carrots, and garlic for 5 minutes. Stir in the Sicilian seasoning. In a large soup pot, combine the pancetta, onion mixture, chicken broth, whole and mashed cannellini beans, and tomatoes.  Simmer for 15 minutes.  Add the pasta and cook 10-12 minutes until just cooked. Salt and pepper to taste.  Serve with grated parmesan cheese and chopped parsley.

All Purpose Homemade Chicken Stock with Victoria Taylor’s Herbes de Provence

Preparation Time: 15 minutes for prep., 3 hours to simmer, 30 minutes to cool.

Makes 3 1/2 quarts stock

• 5 Pounds Chicken Pieces (light and dark Meat)
• 2 medium white onions, unpeeled, quartered
• 8 Whole Cloves
• Top 1/3 of a bunch of celery (leafy tops)
• 4 Large sprigs of fresh Italian (flat leaf) parsley
• 1 Leek, cleaned and cut into 3” pieces
• 2 Large Carrots, scrubbed and cut into 3” pieces
• 4 cloves garlic, unpeeled
• 2 tsp. Salt
• 2 tbs. Cider vinegar
• 4 tsp. Victoria Taylor’s Herbes de Provence
• 1 gallon water (spring water preferred)

Rinse the Chicken pieces, leaving the skin on. Use a very large soup pot to cook this stock. Place the chicken in the pot. Push the cloves into the skins of each of the onion quarters and add them to the pot. Add all the other vegetables and the seasonings. Now add the water and vinegar to the pot. Simmer for 3 hours, adding water as needed. If you are looking for a very concentrated stock, add less water. Water can always be added later when you are using the stock. Remove the stock from the heat and strain it into a large bowl and cool for at least 20 minutes, but not more than 40 minutes before transferring to storage in the refrigerator or freezer. Discard all the solids. The Chicken will be tasteless after the long cooking time. When you are ready to use the stock, remove the fat that has formed on the surface and discard it.

Recipe note and Serving Suggestions:

This is my basic Chicken stock for soups and sauces. The flavor of homemade stock is far better than canned.

Pulled Pork Sandwich for the Crock Pot

Preparation time: 15 minutes

Cooking time: 6-10 hours

Serves: 8 

• 3 lb pork roast
• 7-8 Tbsp. Victoria Taylor’s Kansas City Seasoning
• 1 onion
• ½ cup red wine vinegar
• salt and pepper to taste
• 1 bottle (19 oz) KC Masterpiece BBQ Sauce
• optional garnish: coleslaw and dill pickle slices 

Completely coat the roast with Kansas City Seasoning.  Cut the onion in half and place flat on the bottom of the crock pot.  Add ½ cup vinegar.  Place the roast on top of the onion, and cook on high for 6 hours or on low for 10 hours.  When it is done, take two forks and shred or pull the pork from the roast.  Add the BBQ sauce, and cook for another ½ hour on high (1 hour on low).  Serve on a bulkie roll.  For that extra taste, layer the pulled pork with coleslaw and dill pickle slices on the roll.

Brisket with Victoria Taylor’s Toasted Onion Herb Seasoning for the Crock Pot

Preparation: 25 minutes

Cooking time: 8-10 hours

Serves: 4

•  4 pounds of beef brisket
• ½ cup Victoria Taylor’s Toasted Onion Herb Seasoning
• 4 Russet Potatoes, peeled and cut into 1 inch chunks
• 3 Carrots, peeled and cut into 1 inch pieces
• 1 large Onion cut into 1 inch chunks
• 1 Tbsp. Worcestershire sauce
• 2 bay leaves
• ½ cup Red Wine
• 2 cups Beef Stock
• Salt and pepper to taste
• 1/2 cup flour

Remove any excess fat from the brisket with a sharp knife. Liberally coat the brisket with 6 tablespoons of Toasted Onion Herb Seasoning, reserving the rest of the seasoning. Place the potatoes, carrots, and onions on the bottom of a large crock pot. Add remaining Toasted Onion Herb Seasoning, Worcestershire sauce, bay leaves, wine, and beef stock to the pot. Place the brisket on top of the vegetables (if you have a large brisket, simple cut it in half and stack the two pieces on top of each other). Add salt and pepper to taste. Cook on low heat for 8-10 hours or on high heat for 4-5 hours.

About 1 hour before serving, remove 1 cup of liquid, combine with the flour, and add it back into the pot to allow the broth to thicken. Remove bay leaves and serve. 

Tip: Since you are cooking with a large piece of meat, I like to remove the brisket, slice it, and place it back into the crock pot just before serving. This way each piece of meat gets a nice coating of gravy as it is served.

Moroccan Chicken Stew for the Crock Pot –  With Victoria Taylor’s Moroccan Seasoning

Preparation time: 30 minutes

Cooking time: 4 Hours

Serves: 6 

• 8 medium carrots cut into 1” pieces
• 2 red bell peppers cut into 1” strips
• 2 medium onions cut into 1” chunks
• Zest and juice from 2 lemons
• 2 Tbsp. finely chopped fresh ginger
• 1 medium butternut squash cut into 2” chunks
• 1 can (15 oz) chick peas drained
• 1 can (28 oz) whole plum tomatoes
• 6 bone-in skinless chicken thighs (about 2 lbs.)
• 5 Tbsp. Victoria Taylor’s Moroccan Seasoning
• Salt & pepper to taste
• Chopped fresh Italian parsley for garnish 

Coat the chicken thighs with 3 Tbsp. of the Moroccan seasoning and set aside.  Combine the carrots, bell peppers, onions, lemon juice and zest, ginger, squash, chick peas, and tomatoes in the crock pot.  Add the remaining 2 Tbsp. of Moroccan seasoning.  Place the chicken on top of the vegetables.  Cook on high heat for 4 hours.  Add salt & pepper to taste. Serve over rice or couscous and garnish with chopped parsley. 

Tip: This recipe can be cooked on low for 8 hours or on high for 4 hours – whatever fits your schedule best. 

Pork Tenderloin and Winter Vegetables with Victoria Taylor’s Herbes de Provence for the Crock Pot 

This fall-apart tender meat will melt in your mouth, and the added sweetness of the vegetables will have guests asking for more.   

Prep time: 25 minutes

Cooking Time: 4-7 hours

Serves 6 

• 2 teaspoons vegetable oil
• 3 Tbsp. Victoria Taylor’s Herbes de Provence
• 1 pork tenderloin, (1½ – 2 lbs.)
• 2 medium sweet potatoes, peeled and cut into eighths
• 1 large red onion, cut into eighths
• 2 medium carrots, peeled and cut in 2-inch pieces
• 8 ounces parsnips, peeled, woody core removed and cut into 1-inch pieces
• 1 cup water
• ½ cup red wine
• Salt and ground black pepper, to taste 

Heat oil in skillet over medium-high heat. Sprinkle 1 Tbsp. Herbes de Provence over pork. Place tenderloin in skillet; searing all sides until browned; about 5 minutes. Place tenderloin in a 4-5 quart slow cooker. Add vegetables, water, wine and 2 Tbsp. Herbes de Provence. Cover and cook on low for 7 to 9 hours, or on high for 4 to 6 hours. Remove from cooker. Season to taste.

Toasted Onion Dip with Victoria Taylor’s Toasted Onion Herb Seasoning

Preparation time: 15 minutes
Serves: 8

• 1 tbs.. Victoria Taylor’s Toasted Onion Herb Seasoning
• 1/2 Cup Sour Cream
• 1/2 Cup Mayonnaise

Combine the sour cream, mayonnaise and Seasoning. If possible, let the dip sit in the refrigerator for 15 to 30 minutes hour before serving to let the flavors combine.

 Sunday Supper Chili for a Crowd with Victoria Taylor’s Texas Red Seasoning 

Preparation: 30 minutes

Cooking time: 2 hours

Serves: 8

•  2 large onions chopped
• 2 1/2 lbs. ground beef
• 1 large green bell pepper, 1/4 inch dice
• 3 stalks celery, 1/4 inch dice
• 1/4 cup Victoria Taylor’s Texas Red seasoning (add more for heat lovers)
• 1 1/2 tsp. salt
• 1 large can (28 oz) crushed tomatoes
• 1 large can (28 oz) dices tomatoes
• 2 cups water
• 2 cans (15-19 oz each) kidney beans, drained

 Chili Toppers:

• sour cream
• grated cheddar cheese
• chopped red onions

Saute the onions and the ground beef in a large pot over medium high heat for 10 minutes or until the ground beef is just cooked. Stir in the salt and the Texas Red seasoning. Add all the other ingredients (except the beans) to a large pot. Cook covered on a low boil for 1 hour. Remove the cover and cook for 45 minutes, stirring occasionally. Add the beans and cook for an additional 15 minutes. Serve with bowls of sour cream, grated cheese and chopped red onion if desired. This chili freezes well. Just thaw and heat through before serving.

Note: the recommended ¼ cup Texas Red Seasoning in this recipe gives a mild heat.  I use ½ cup when I make it because I prefer a fairly spicy-hot chili.

Vegetable Chili with Victoria Taylor’s Texas Red Seasoning 

Preparation time: 20 minutes

Cooking time: 50 minutes

Serves: 8 

• 1/2 cup olive oil
• 2 zucchini, cut into 1/2 inch dice
• 2 onions, 1/2 inch dice
• 6 cloves garlic, chopped fine
• 1 green and 1 red bell pepper, cut into 1/4 inch dice
• 1 large can (35 oz) plum tomatoes, not drained
• 1 1/2 lb. plum tomatoes, 1 inch dice
• 1/4 cup Victoria Taylor’s Texas Red Seasoning (add more for heat lovers)
• 1 tsp. salt
• 1/2 cup chopped fresh Italian parsley
• 1/4 cup chopped fresh dill
• 1 small can red kidney beans, drained
• 1 small can chick peas, drained
• 3 Tbsp. fresh lemon juice

Chili Toppers:

• sour cream
• grated cheddar cheese
• chopped red onions 

Heat 1/4 cup of the olive oil in a large skillet to hot , but not smoking. Sauté the zucchini until tender (5 minutes). Transfer the zucchini to a large flameproof casserole. Heat the other 1/4 cup of olive oil in the skillet. Sauté the onions, garlic and bell peppers for 10 minutes. Add them to the casual dish. Now heat the casserole over low to medium heat and add the canned and fresh tomatoes, parsley, Seasoning, and salt. Simmer uncovered for 30 minutes. Add the beans, chick-peas, lemon juice and fresh dill. Simmer for another 20 minutes. Serve in bowls with any or all of the chili toppers. 

Note: This is such a filling and satisfying chili even though a vegetarian chili is somewhat of a contradiction. I serve this chili with bread only. A salad is not really needed.  My very best friend, Alex Marren, makes this recipe at least twice a month.

Texas Red Chili with Victoria Taylor’s Texas Red Seasoning

 Preparation time: 30 minutes

Cooking time: 2 hours

Serves: 6 

• 3 Tbsp. peanut oil
• 1 large onion chopped
• 2 lbs. beef bottom round (1/2 inch cubes)
• 1 large can (28 oz) crushed tomatoes
• 1 3/4 cup beef stock
• 1 small can (6 oz) tomato paste
• 1/4 cup Victoria Taylor’s Texas Red Seasoning (add more for heat lovers)
• 1 tsp. salt
• 3 slices uncooked bacon chopped fine
• 2 Tbsp. dark brown sugar 

Heat the oil in a large stock pot or a dutch oven. Add the onion, Texas Red Seasoning, and salt and sauté on Medium heat for 3 minutes. Add the beef and the bacon and cook on high heat, stirring frequently until the beef is browned. This will take 10-15 minutes. Add the crushed tomatoes, beef stock, tomato paste, and sugar. Simmer uncovered for 2 hours, stirring occasionally. Add more stock if the Chili gets too thick and starts to stick to the pot. After 2 hours, the Chili can be covered and kept warm on low heat.

Note: This is the real thing, no beans and real beef. So it’s very rich and filling. I thing the condiments are key for this dish to lighten it up and add color. Serve with bowls of finely diced red onion, finely diced yellow and red bell peppers, grated cheese, and a large bowl of corn chips.

Chunky Chicken Chili with Victoria Taylor’s Kansas City Seasoning 

Preparation time: 15 minutes

Cooking time: 40 minutes

Serves: 4 

• 1 lb. boneless, skinless chicken breast, cut into 1” cubes
• 1 zucchini, sliced
• 4 oz. sliced button mushrooms
• ½ sliced red onion
• 1 Tbsp. olive or peanut oil
• 2 Tbsp. Victoria Taylor’s Kansas City Seasoning
• 1 can (8 oz) tomato sauce
• 1 can (11oz) corn
• 1 tsp. Worcestershire sauce
• 1 can (15-19 oz) red kidney beans, drained lightly
• sour cream for garnish 

Heat olive oil in a 10-12 inch skillet on medium. Add zucchini, onion, and mushrooms to hot oil and cook for 5 minutes. Add chicken and cook for 6-8 minutes, stirring frequently. Add seasoning, tomato sauce, beans, corn, and Worcestershire sauce, turn heat to low and simmer for 30 minutes. Serve over white rice with sour cream as a garnish, if desired.

Note: This recipe has whole peppercorns in it from the Kansas City Seasing.  I love coming across a bite with the earthy heat of a whole peppercorn.  When you bite them, the walls of the peppercorn are crushed, releasing the volatile oils that create that great flavor signature.

Every New Year we like to begin again. Forget the mistakes (and calories) of the past and start fresh. But no matter what you do, you will always have chicken in your refrigerator! So to start 2010 I am giving you 10 healthy recipes for chicken. So enjoy these new recipes and get your New Year off to the right start.

Baked Chicken Breast with Victoria Taylor’s Smoky Paprika Chipotle Seasoning

This dish is easy to put together and takes chicken breasts from everyday to extraordinary in no time.

Prep time: 10 minutes

Cooking Time: 30 minutes

Serves 6

• 1 cup reduced-fat sour cream or low-fat Greek yogurt
• 1 large clove garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons Victoria Taylor’s Smoky Paprika Chipotle
• ½ teaspoon salt
• 6 boneless, skinless chicken breasts (4 oz. each)
• ½ cup fat-free seasoned croutons, crushed

Preheat oven to 350˚F.

In shallow dish combine sour cream, garlic, lemon juice, Smoky Paprika Chipotle and salt; mix well. Place each chicken breast in mixture to thoroughly coat; place in baking dish. Spoon any remaining mixture over top of chicken. Sprinkle croutons over chicken; place in oven. Bake 30 minutes or until chicken is no longer pink in center.

Here’s a Healthy Tip: Substituting fat-free croutons instead of bread crumbs is an easy way to lighten up this recipe without sacrificing taste or texture.

NEW – Caribbean Chicken with Victoria Taylor’s Cinnamon Chili Rub

The combination of seasonings in our Cinnamon Chili Rub is the perfect jerk seasoning blend for this healthy Caribbean-style entrée.

Prep time: 10 minutes

Cooking Time: 20 minutes

Serves 4

• 2 teaspoons olive oil
• 1 medium onion, chopped
• 1 medium sweet potato, unpeeled, cut into ½-inch chunks
• 4 teaspoons Victoria Taylor’s Cinnamon Chili Rub, divided
• 1 cup vegetable broth, more if needed
• 4 boneless, skinless chicken breast halves (1 lb. total)
• 1 lime
• 1 can (15 oz.) black beans, rinsed and drained
• Victoria Taylor’s Sea Salt to taste

Heat oil in large skillet over medium-high heat. Add onion; cook 5 minutes or until soft stirring frequently. Stir in sweet potato. Sprinkle 2 teaspoons Cinnamon Chili Rub over vegetables; cook 2 minutes. Add broth; simmer 10 minutes stirring occasionally. Add more broth if mixture becomes too dry.

Meanwhile, spray grill pan with nonstick cooking spray; heat over medium heat 3 minutes. Sprinkle remaining 2 teaspoons Cinnamon Chili Rub over chicken. Place chicken into pan, cook 4 to 5 minutes per side or until chicken is no longer pink.

Grate zest of lime; cut lime into quarters. Stir zest, black beans and salt into the sweet potato mixture. Continue cooking until sweet potato is tender, about 4 to 5 minutes. Transfer sweet potato mixture to 4 plates; top with chicken and serve with lime wedges.

Here’s a Healthy Tip: Reduce the amount of salt in canned beans (and vegetables) by rinsing and draining thoroughly before adding to a recipe. No need to peel your potato as you lose beneficial nutrients when discarding the peel.

Southwestern Fajitas with Victoria Taylor’s Texas Red Seasoning

Everyone can participate when making their own fajitas and choose the toppings of their choice!

Prep time:  20 minutes

Refrigeration time: 30-60 minutes

Cooking Time:  15 minutes

Serves 4-6

• 4 boneless, skinless chicken breast halves, cut into ½-inch strips
• 3 tablespoons olive oil
• 4 limes, juiced
• 3 tablespoons Victoria Taylor’s Texas Red Seasoning
• 1 large onion, cut into ½-inch strips
• 1 large green bell pepper, cut into ½-inch strips
• 1 large red bell pepper, cut into ½-inch strips
• 8 (6-7 inch) flour tortillas

Optional toppings: salsa, reduced-fat sour cream, low-fat shredded cheddar or Mexican cheese blend, and guacamole

For marinade, combine olive oil, lime juice and Texas Red Seasoning; mix well. Place marinade and chicken into a large resealable plastic bag; turn to coat. Marinate in refrigerator 30-60 minutes.

When ready to cook the chicken, preheat oven to 200°F; place tortillas directly on oven rack to warm. Heat skillet over medium-high heat. Remove chicken from marinade; reserve marinade. Cook chicken 6-8 minutes or until no longer pink. Remove from skillet; keep warm. Add vegetables and reserved marinade to skillet; stir 5-7 minutes until crisp-tender. Add chicken back to skillet; cook briefly to warm.

Remove tortillas from oven; place on a plate with a cover to keep warm. Place chicken mixture in a bowl, along with bowls with optional toppings. Get ready to make fajitas!

Here’s a Healthy Tip: Serve with fat-free refried beans or Mexican rice for an added treat.

Curried Chicken with Victoria Taylor’s Curry Seasoning

No need to go out for Thai – this recipe has great flavor and a fraction of the fat and calories!

Prep time: 15 minutes

Cooking Time: 40 minutes

Serves 8

The Chicken:

• 3 tablespoons all-purpose flour
• 1 1/2 tablespoons Victoria Taylor’s Curry
• 2 tablespoons olive oil
• 2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
• Your favorite Victoria Taylor’s Sea Salt

The Sauce:

• 1 tablespoon olive oil
• 2 medium onions, finely chopped (about 2 cups)
• 2 large cloves garlic, minced
• 1 large Granny Smith apple, peeled and coarsely chopped
• 1 can (14½ oz.)100% fat-free chicken broth
• 3 tablespoons Victoria Taylor’s Curry
• 2 tablespoons flour
• ½ cup light cream
• 1 tablespoon grated lemon zest
• 1 tablespoon lemon juice

Condiments – a few healthy suggestions:

Cashews, peanuts, mango chutney, thinly sliced scallions, finely chopped red onion, dried currants, fresh diced avocado, sliced banana, and pineapple chunks

For chicken, combine flour and Curry in shallow dish. Coat chicken pieces lightly with Curry mixture; set aside. Heat oil in large skillet over medium heat. Sauté chicken just until done and lightly browned. Transfer to a 2-quart baking dish; season with Sea Salt.

For sauce, in same skillet heat oil over medium low heat. Add onions; sauté until soft, about 5 minutes. Add garlic and apples; sauté until apples are just soft enough to mash. Remove from heat. Combine flour and Curry in small bowl; mix well. Add to cooked onion mixture. Mash onion mixture using a wooden spoon until well mixed and paste-like. Place skillet over medium heat; add chicken broth slowly mixing constantly. Add light cream; bring to a low boil stirring frequently. Boil 5 minutes or until thickened. Stir in lemon zest and juice.

Preheat oven to 350˚F. Pour sauce over chicken in baking dish. Bake 40-45 minutes or until chicken is no longer pink in center. Serve with cooked brown rice and condiments of your choice.

NEW – Encrusted Chicken Lettuce Wraps with Victoria Taylor’s Herbes de Provence

You’ll be surprised how crunchy this chicken is without frying, and all the added fat.

Prep time: 5 minutes

Cooking Time: 20 minutes

Serves 4

• 1 pound chicken tenders (about 6)
• 2 tablespoons Victoria Taylor’s Herbes de Provence
• 1 large egg white, lightly beaten
• 1¼ cup finely chopped pecans
• 1/2 head of iceberg lettuce

Preheat oven to 350˚F. Slice chicken tenders in half lengthwise and remove white tendon. Sprinkle Herbes de Provence over chicken. Dip chicken into egg white, then into pecans, pressing pecans into chicken. Place in baking pan.

Bake 18 to 20 minutes or until centers of chicken are no longer pink. Place chicken on a large piece of iceberg lettuce, drizzle lightly with your favorite dressing, wrap and eat.

Here’s a Healthy Tip: Using 1 large egg white has 16 calories and no fat. Using 1 whole large egg has 75 calories and 5 grams of fat.

NEW – Light Chicken Stroganoff with Victoria Taylor’s Shallots and Garlic Slices

An “enlightened” classic that will soon become the favorite!

Prep time: 10 minutes

Cooking Time: 15 minutes

Serves 6

• ¾ cup reduced-fat sour cream
• ¼ cup all-purpose flour
• 2 cups 100% fat-free chicken broth, divided
• ¼ teaspoon each salt and ground black pepper
• 1 package (8 oz.) sliced mushrooms
• ¼ cup Victoria Taylor’s Shallots
• 1 teaspoon Victoria Taylor’s Roasted Garlic Slices
• 1 pound boneless, skinless chicken breasts cut in ½-inch strips
• 6 ounces wide cholesterol-free egg noodles, cooked according to package
• Fresh parsley (optional)

In mixing bowl, whisk together sour cream and flour until well blended. Gradually whisk in 1¾ cups chicken broth until mixture is smooth. Add salt and pepper; set aside.

Boil water in a large pot, and prepare egg noodles according to package directions.

While water is heating up, preheat skillet over high heat until hot. Add chicken; cook and stir 5 minutes or until no longer pink. Remove from skillet; keep warm. Reduce heat to medium; add remaining ¼ cup chicken broth. Add Shallots and Garlic; cook 2 minutes stirring. Add mushrooms, cook and stir 3 minutes. Return chicken to skillet. Stir in sour cream mixture. Bring to a boil. Reduce heat and simmer 3 minutes, stirring constantly. Serve over noodles; garnish with fresh parsley if desired.

Here’s a Healthy Tip: Cholesterol-free egg noodles for pasta dishes are available with the dry pasta.

Lemon Chicken with Victoria Taylor’s Moroccan Seasoning

There is so much flavor in this dish that serving with couscous or brown rice and a salad is all that is needed for a complete meal.

Prep time: 10 minutes

Cooking Time: 25 minutes

Serves 4

• 1 tablespoon olive oil
• 2 large tomatoes, chopped (about 2 cups)
• ¼ cup chopped green olives, drained, pits removed (about 12 olives)
• 2 tablespoons Victoria Taylor’s Moroccan Seasoning
• 4 boneless, skinless chicken breasts (4 oz. each)
• 1 large lemon

Preheat oven to 400°F. Heat olive oil over medium heat in a small skillet and add tomatoes, olives and Moroccan Seasoning. Sauté 1 minute. Cut ends off lemon; cut into ½-inch slices and place on bottom of a baking dish, one slice per chicken breast.

Arrange chicken breasts on lemon slices; top with tomato mixture. Bake 20 to 25 minutes or until chicken is no longer pink inside. Remove from oven; serve with lemon slices as a garnish. Serve with couscous or brown rice, and a green salad.

Here’s a Healthy Tip: Convenient pre-portioned and ready-to-cook chicken breasts are readily available in the refrigerated meat section of the supermarket.  If not found, simply ask your butcher.

Roasted Chicken Breasts in Orange Sauce with Victoria Taylor’s Tuscan Seasoning

Just a few ingredients are all you need to create this tasty chicken dish.

Prep time: 5 minutes

Cooking Time: 35 minutes

Serves 4

• 4 boneless, skinless chicken breast halves (4 oz. each)
• 1 tablespoon olive oil
• 1 tablespoon Victoria Taylor’s Tuscan Seasoning
• 1 can (6 oz.) frozen orange juice concentrate, thawed
• Victoria Taylor’s Sea Salt, to taste
• 2 cups cooked brown or white rice

Preheat the broiler. Place chicken breasts on a foil covered broiler pan. Drizzle breasts with oil; broil 5 minutes. Transfer chicken to a baking dish just large enough to hold the breasts in a single layer.

Preheat oven to 350°F. Salt chicken if desired. Pour thawed orange juice concentrate over the chicken; sprinkle with Tuscan Seasoning. Bake uncovered 30 minutes or until chicken is no longer pink in center. Place each chicken breast on a bed of ½ cup cooked rice; top with a spoonful of the sauce from the baking dish.

NOTE: If you forget to thaw the orange juice concentrate, just place it in a small bowl and melt it in the microwave for 30 to 45 seconds on HIGH.

Here’s a Healthy Tip: Serve with fresh green beans, asparagus or broccoli to add a heart healthy vegetable to your daily intake.

Chicken Stir-fry with Victoria Taylor’s Sesame Ginger Seasoning

No one will mind eating veggies when they are in a stir-fry with golden chicken and a flavorful sauce.

Prep time: 20 minutes

Cooking Time: 15-20 minutes

Serves 6

• 1 tablespoon toasted sesame oil
• 1½ pounds boneless, skinless chicken breast, cut into 1-inch pieces
• 3 cups mixed chopped vegetables such as broccoli, onion, carrot, mushrooms…
• 1½ cups fat-free chicken broth
• 3 tablespoons orange juice
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons Victoria Taylor’s Sesame Ginger Seasoning

Heat oil in large skillet or wok over high heat until hot. Add chicken; cook and stir 6-8 minutes or until chicken is no longer pink. Remove from skillet and place in large bowl; keep warm. Reduce heat to medium-high. Add vegetables to skillet; cook 2 minutes or until vegetables are crisp-tender. Transfer vegetables to bowl with chicken. Using same skillet, combine chicken broth, orange juice, soy sauce, and Toasted Sesame Ginger Seasoning; bring to a simmer. Return chicken, vegetables, and juices to skillet; bring to a boil. Serve immediately.

Here’s a Healthy Tip: Stir-frying is a healthy way to cook if a minimal amount of oil is used. Remember, when stir-frying chicken, add chicken to the skillet and let it brown slightly before you start to stir. This gives the chicken nice color and added flavor.

Spicy Chicken with Victoria Taylor’s New Orleans Seasoning

A quick and easy entrée the whole family will love.

Prep time: 5 minutes

Cooking Time: 10 minutes

Serves 4

• 3/4 cup fat-free seasoned croutons, crushed
• 1 tablespoon Victoria Taylor’s New Orleans Seasoning
• 4 boneless, skinless chicken breasts (4 oz. each), cut into 1-inch pieces
• 1 tablespoon each olive oil and butter

Combine crouton crumbs and New Orleans Seasoning in a large food-safe plastic bag. Add chicken pieces to crouton mixture; shake until chicken is well coated. Discard any remaining mixture.

Heat oil and butter over medium-high heat in sauté pan until hot (not smoking). Add chicken pieces to pan; cook until done and chicken is no longer pink inside, about 10 minutes. To make a spicy chicken casserole – mix with rice, beans and top with cheese.

Here’s a Healthy Tip: Using skinless chicken breasts cuts down on added fat while the seasoned coating produces a “fried” flavor and crispness.

New – Orange Glaze with Ginger Citrus Seasoning

• ½ cup sweet orange marmalade
• 1 tablespoon Victoria Taylor’s Ginger Citrus Seasoning

Combine orange marmalade and Ginger Citrus Seasoning in small bowl; mix well. Brush over ham 30 minutes before finish baking. Makes about ½ cup.

Kansas City Glaze

• 2 tablespoons tomato paste
• ¼ cup maple syrup
• 2 teaspoons cider vinegar
• 2 tablespoons Victoria Taylor’s Kansas City Seasoning

Combine tomato paste, syrup, vinegar and Kansas City Seasoning in saucepan. Bring mixture to a boil; reduce heat to medium-low and simmer 5 minutes stirring occasionally. Brush over ham during last 30 minutes of baking. Makes about 1/3 cup.

Honey-Glazed with Mulling Spice

• ¼ cup brown sugar
• ¼ cup honey
• 2 tablespoons Victoria Taylor’s Mulling Spice
• ¼ teaspoon dried mustard
• 4 slices canned pineapple
• 2 maraschino cherries, halved

For glaze, combine brown sugar, honey, Mulling Spice, and dried mustard in a small saucepan; stir well. Bring to a boil; cook 2 minutes stirring occasionally. Set aside. About 15 minutes prior to ham coming out of the oven; arrange pineapple slices with cherries in the center on top of ham; spoon on glaze. Bake 15 minutes basting once with drippings. Makes about ½ cup.

Cranberry Glaze with Cinnamon Chili Rub

• 6 ounces fresh cranberries
• ½ cup maple syrup
• 2 teaspoons Victoria Taylor’s Cinnamon Chili Rub

In medium saucepan, cook fresh cranberries with maple syrup until skins pop open; about 10 minutes. Stir in Cinnamon Chili Rub, cook 1-2 minutes. Using hand held blender or food processor puree mixture. Brush over ham 30 minutes before finish baking. Makes about 1 cup.

Ham Accompaniments using Victoria Taylor’s Seasonings

Cranberry Sauce with Pie Seasoning

• 1 bag (12 ounce) fresh cranberries
• 1 cup maple syrup
• 2 tablespoons Victoria Taylor’s Pie Seasoning

In large saucepan, cook fresh cranberries with maple syrup until skins pop open; about 10 minutes. Stir in Pie Seasoning, cook 1-2 minutes. For a smooth sauce, using hand held blender or food processor puree mixture. Serve with ham, or use as a condiment on a ham sandwich. Makes about 2 cups.

Pineapple Salsa with Smoky Paprika Chipotle

• 2 cups fresh diced pineapple or 1 can (20 ounce) crushed pineapple, drained, juice reserved
• 2 tablespoons pineapple juice
• (Tip: If using fresh pineapple, substitute lime juice if unable to capture fresh juice)
• ½ cup diced green bell pepper
• ½ cup chopped cilantro
• 1/3 cup diced red onion
• 1 tablespoon Victoria Taylor’s Smoky Paprika Chipotle Seasoning

In a bowl combine pineapple, bell pepper, red onions and cilantro. Add pineapple juice and Smoky Chipotle Seasoning; stir well to combine. Serve with ham as a side dish. Makes about 2½ cups.

Flavorful dip and appetizer recipes:

NEW ~ Classic Curry Dip
Prep Time: 10 minutes
Refrigeration Time: 2 – 8 hours
Makes 1/14 cups

Ingredients
1 cup mayonnaise
2 Tbs finely minced onion
3 Tbs ketchup
1 Tbs Victoria Taylor’s Curry
1 Tbs Worcestershire sauce

Place all of the ingredients in a food processor and blend. Let this mixture stand for at least two hours (overnight is best) to let the flavors combine. Serve with fresh veggies, shrimp, or chips.

We recommend hollowing out a head of purple cabbage as a “bowl”. This dip is a bright yellow and the contrast is lovely. Enjoy!
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