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

Grilled Beef Tenderloin & Garlic Feast

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

Ingredients:

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

For Garlic Mashed Potatoes:

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

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

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

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

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

Grilled Orange Chicken

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

Ingredients:

• 4 Boneless, skinless chicken Breasts
• 2 Navel Oranges

Basting Mixture:

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

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

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

Grilled Shrimp with Fire Roasted Tomato Vinaigrette

Prep time: 10 minutes

Cooking time: 5 minutes

Serves: 4

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

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

Grilled Sirloin with Shallot & Red Pepper Aioli

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

Ingredients:

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

Shallot & Red Pepper Aioli:

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

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

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

Ginger Citrus Chicken Salad

Prep time: 10 minutes

Serves 4

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

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

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

Spicy Corn Salad

Preparation time: 40 minutes
Serves: 8

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

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

Tuscan Pasta Primavera Salad

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

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

Summer Gazpacho

Preparation time: 45 minutes
Serves: 6

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

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

Sandwiches

Moroccan Style Grilled Cheddar Cheese Sandwiches

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

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

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

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

Salads

The Best Curried Chicken Salad

Preparation time: 1 1/2 hours
Serves: 8

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

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

Lemon Pepper Tuna Salad

Prep time: 10 minutes
Makes 4-6 sandwiches

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

Combine all ingredients well and serve.

Spreads

Smoky Paprika Chipotle Mayo

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

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

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

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

Citrus Curry Mayonnaise

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

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

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

Holiday Herb Spread

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

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

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

Toasted Onion Horseradish Sauce

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

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

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

Spiced Raisin Walnut Spread

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

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

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

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

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

Have a Great 4^th of July Weekend!

Asian Chicken Salad

Prep time: 25 minutes

Cooking time: 5 minutes

Serves 4 as main course/8 as a first course

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

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

Grilled Fish Steaks with Cherry Tomatoes

Preparation Time: 10 Minutes

Cooking Time: 14 minutes

Serves: 4 People

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

Basting Mixture

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

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

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

Savory Grilled Portobello Pizzas

Preparation Time: 25 Minutes

Serves: 4 People

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

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

Sicilian Tomato, Cucumber and Feta Salad

Serves: 4 People

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

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

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

To celebrate summer and Father’s Day, I have selected 2 burger recipes and 2 recipes for corn-on-the-cob.  The grilled Chipotle Corn on the Cob uses my Chipotle Pepper Flakes and the Firecracker Corn Cobs uses the Texas Red Seasoning.  Both recipes are spicy (the way Dad likes it) and delicious.  The 5^th recipe is a family favorite that I ALWAYS make for my Dad and my husband.  It’s called Pete’s New Orleans Grilled Shrimp.  It’s named after my uncle Pete who helped me develop the recipe.  It’s awesome.

Happy Father’s Day!

Smoky Chipotle Burgers

These juicy burgers offer a distinct flavor variation that turns the ordinary burger into the extra-ordinary!

Prep time: 10 minutes
Grill Time: 11-13 minutes
Serves 4

Burgers

• 1 pound lean ground beef or turkey
• 3 Tbsp. finely chopped onion
• 2 Tbsp. Victoria Taylor’s Smoky Paprika Chipotle Seasoning
• 4 slices Colby & Monterey Jack cheese blend
• 1 medium tomato, sliced
• 1 large avocado, peeled and sliced
• 4 hamburger buns

Spread

• 2 Tbsp. each mayonnaise and sour cream
• 1 Tbsp. Victoria Taylor’s Smoky Paprika Chipotle Seasoning

For burgers, crumble ground beef in mixing bowl. Add onion and Smoky Paprika Chipotle Seasoning; mix thoroughly. Form mixture into 4 round patties, ½-inch thick.

For spread, combine all ingredients in small bowl; mix until well blended. Cover and refrigerate.

Prepare grill for direct cooking over medium heat. Place patties on grid of grill. Grill, uncovered 11-13 minutes or until centers are no longer pink, turning once. About 1 minute before burgers are done, place cheese slice on top. Place bun halves, cut side down, on grid of grill. Grill 1-2 minutes or until buns are lightly toasted. Place burgers on bun; top with slice of tomato, avocado and tablespoon of spread.

Grill Tip: Ground beef patties should be cooked to a minimum internal temperature of 160°F (medium doneness).

Toasted Onion Herb Burgers

Preparation: 20 minutes (includes preparation and cooking)
Serves: 4

• 1 lb. lean ground beef
• 4 Tbs. Victoria Taylor’s Toasted Onion Herb
• Seasoning
• 2 Tbs. unseasoned bread crumbs
• 2 tsp. Worcestershire sauce

Mix all ingredients in a bowl with hands to incorporate evenly. Form into 4 patties. Cook on charcoal, gas grill, or heavy skillet for 6-8 minutes, or until juice beads up on the top side of burgers. Flip over and top with cheese, if desired. Cook additional 4 minutes, or until desired degree of doneness.

Pete’s New Orleans Grilled Shrimp

Preparation: 2 hours (includes preparation, marinating and cooking time)
Serves: 6 as an appetizer

• 11/2 Pound Shrimp, shelled and cleaned with the tails left on

Marinade:

• 1/3 cup Soy Sauce (Tamari brand preferred)
• 1/2 White wine vinegar
• 3 tbs. Victoria Taylor’s New Orleans Seasoning
• 1/3 cup toasted sesame oil (regular sesame oil can be used)
• 3 tbs Lemon Juice
• 2 tbs Minced Fresh Ginger

Combine all the marinade ingredients. Prepare the shrimp and add them to the marinade in a sealed plastic bag. Marinate for 30 minutes to 2 hours. Prepare grill. Grill the shrimp on skewers or on a rack for 2 minutes per side. Place the grilled shrimp in a bowl and encourage people to eat them with their hands, discarding the tails.

Recipe Notes and Serving Suggestions
This recipe come from my Godfather, Pete. Its a family favorite. This recipe is one of the reasons that I keep my grill outside all winter.

Grilled Chipotle Corn on the Cob

Prep time: 10 minutes

Cooking time: 8 minutes

Serves: 4

• 4 ears of fresh corn
• ¼ cup mayonnaise
• 1 Tbsp. Victoria Taylor’s Chipotle Flakes
• 1 Tbsp. lime juice
• salt and pepper to taste

Preheat grill.  Remove very outer layers of husk from corn.   Peel remaining husks down to the stem, and discard silk.  Mix mayonnaise, Chipotle Pepper Flakes, and lime juice in a bowl.  Spread mixture on corn. Season with salt and pepper.  Cover corn with husks.  Wrap the end opposite the stem in a strip of tin foil to keep the husks in place while grilling.  It is not necessary to cover corn completely.  Cook corn directly on the grill over medium heat, turning frequently for 7 or 8 minutes until corn underneath begins to brown.

Firecracker Corn Cobs

Preparation: 25 minutes
Serves: 4

• 4 ears of fresh corn
• 2 tsp. Victoria Taylor’s Texas Red Seasoning
• 2 tsp. softened butter

Combine butter with seasoning and coat each ear of corn with the butter mixture. Wrap each ear tightly with foil and place on the grill over medium heat, turning frequently. Cook for 15-20 minutes. Remove from grill and serve.

In my little town in Winchester, MA, our farmers market opens this weekend.  In celebration of early local crops and farmer’s markets, we have 4 easy and delicious recipes. To use your cabbage, try coleslaw 2 ways – Asian coleslaw with Toasted Sesame Ginger Seasoning and Jamaican coleslaw with Cinnamon Chile Rub.  Another personal favorite of mine is “Peas Gone Crazy” stir fry with Toasted Sesame Ginger.

Have Fun!  Summer is Here!

Asian Coleslaw

Prep time: 10 Minutes

Serves: 6

• 1 medium head of Savoy cabbage, quartered and sliced very thinly
• 2 cups shredded carrots
• 2 cups shredded fresh spinach leaves
• 2 Tbsp olive oil
• ½ cup rice wine vinegar
• ¼ cup mayonnaise
• 2 Tbsp soy sauce
• 2 Tbsp Victoria Taylor’s Toasted Sesame Ginger
• ¼ cup sugar

Mix cabbage, carrots, and spinach in a large mixing bowl.  Combine oil, vinegar, mayonnaise and soy sauce in a small bowl.  Add Victoria Taylor’s Toasted Sesame Ginger and sugar, and mix well until sugar is dissolved.  Add liquid ingredients to cabbage mixture and combine well with a spatula or your hands.  Serve chilled.

Jamaican Coleslaw with Victoria Taylor’s Cinnamon Chile Rub

Serves: 4

• 3 cups shredded green cabbage
• 1 cup shredded red cabbage
• ¼ cup shredded carrot
• ½ cup chopped pecans
• ½ cup mayonnaise
• 1 Tbsp. sugar
• 1 Tbsp. cider vinegar
• 1 Tbsp. Victoria Taylor’s Cinnamon Chile Rub

Combine the cabbage, carrots, and nuts in a large bowl and set aside. In a small bowl mix together the mayonnaise, sugar, cider vinegar, and Cinnamon Chile Rub. Spoon the wet mixture over the cabbage mixture and toss well. Cover and refrigerate for at least 30 minutes before serving.

Southwestern Corn and Black Bean Salad

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.

Peas Gone Crazy Stir-Fry

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.

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

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.

I have 4 new salsa recipes and they are all easy and very quick to prepare. The classic Texas Red version with tomatoes can be made with fresh or canned tomatoes. Then there are three fruit based salsa recipes…one with Ginger Citrus Seasoning, one with Texas Red Seasoning and one with Smoky Paprika Chipotle.

The Lime Tortilla Chips are fun to make and use fresh lime juice so they have a real lime flavor instead of the artificial version that is so common.

Traditional Salsa

• 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.

Island Salsa
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.

Pineapple Salsa

• 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.

Mango Salsa
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.

Baked Lime Tortilla Chips
These tortilla chips with a hint of lime are the perfect accompaniment with salsa or simply by themselves!

Prep time: 5 minutes
Cooking Time: 8-10 minutes
Yield: 32 chips

• 4 medium flour tortillas (about 7” diameter)
• 1 Tbsp. lime juice
• 1 tsp. Victoria Taylor’s Sea Salt, your favorite

Preheat oven to 400°F. Brush one side of each tortilla with lime juice; sprinkle lightly with salt. Stack tortillas; cut tortillas into eight wedges; arrange in a single layer on baking sheet. Bake 8-10 minutes or until edges are lightly browned and crisp. Remove; cool completely.

Tip: This recipe can easily be doubled and chips can be stored in an airtight container.

Officially, Spring began on March 20^th. For me, Easter marks the turning point.  It’s not Spring until I’ve bought marshmallow peeps in every color of the rainbow.  I don’t eat them.  I just buy them.

After the long winter of soups, stews, slow cooker meals and chili, we can finally begin cooking with seasonal (and hopefully local) products.  Don’t get me wrong, I love chili.  But fresh asparagus and the first lettuce of the season from a local farm….that’s exciting!  Check out the new recipes I just developed and tested (with enthusiastic results) using the season’s earliest crops.

Asian Lettuce Wraps with Victoria Taylor’s Ginger Citrus Seasoning Dressing

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.

Simple Asparagus Salad with Victoria Taylor’s Ginger Citrus Seasoning

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.

Toasted Sesame Ginger Asparagus

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.

Easter is almost here.  The sun finally came out after 5 straight days and over 5 inches of rain.  What a relief. To help you prepare for Easter weekend we have 4 ham glazes for delicious holiday ham, the wildly popular Cajun cornbread casserole for a side dish and a new ham Frittata recipe to help with the leftover ham.  Happy Easter!

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.

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.