Cajun Chicken Pasta

Cajun Chicken Pasta

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Cajun Chicken Pasta

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Hot & Spicy Cajun Style

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INGREDIENTS

2 Tbsp Hot & Spicy Cajun Style
1 Tbsp olive oil
1 Tbsp butter
1 lb. boneless, skinless chicken breast
1 yellow onion, diced
1/2 lb. penne pasta
15 oz. fire roasted diced tomatoes
2 cups chicken broth
2 oz. cream cheese
3 green onions, sliced

DIRECTIONS

  1. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
  2. Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point
  3. Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.
  4. Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
  5. Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
  6. Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve

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Chili and Lime Grilled Chicken

Chili and lime grilled chicken

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Chili and lime grilled chicken

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Chili & Lime

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INGREDIENTS

Juice of 2 limes
1/4 chopped cilantro
4 boneless skinless chicken breasts
Zest of 2 limes
2 cloves garlic, minced
4 teaspoon "The Gourmet Collection" Chili and Lime
2 teaspoons granulated sugar
1 tablespoon salt
1/4 teaspoon black pepper
Extra chopped cilantro for garnish, optional

DIRECTIONS

  1. Whisk together oil, garlic, the gourmet collection" Chili and Lime, salt, cilantro, pepper, and lime juice. Combine with chicken in a zip lock bag, press the excess air out, and seal. Chill for 30 minutes or up to 8 hours.
  2. Preheat grill to medium-high. Use tongs to transfer chicken to the grill, then discard the marinade and bag.
  3. Grill for 6-10 minutes on each side or until cooked through. Serve with lime wedges and cilantro if desired.

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Orange and Ginger Chicken

Orange and ginger chicken

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Orange and ginger chicken

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Orange Ginger

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INGREDIENTS

1-1/2 pounds boneless skinless chicken thighs, cubed 1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1/2 cup orange juice
1/2 cup orange marmalade
2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
2 teaspoon '""The gourmet collection"" Orange ginger

DIRECTIONS

  1. Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm.
  2. In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired. Yield: 6 servings.

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Roast salt chicken

Roast salt chicken

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Roast salt chicken

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Sea Salt Crystals

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INGREDIENTS

3 pound whole chicken
3 tbsp dark soy sauce
3 tbsp sesame oil
3 cloves garlic, crushed
2 ¼ cups ‘The Gourmet Collection’ Sea Salt Crystals
1 green onion, chopped

DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. Mix soy sauce, sesame oil and garlic and rub on the chicken inside and out.
  3. Put ¼ cup of the salt inside the chicken along with the onion. Place 1 cup of the salt on a large piece of foil and set the chicken on the salt. Cup the foil around the chicken and pour the remaining cup of salt on the top. Seal up with more foil if required and place on a baking pan.
  4. Bake for 1 hour or until done to your liking.
  5. Brush the salt from the chicken before serving and serve warm or cold.

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Salt and pepper chicken

Salt and pepper chicken

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Salt and pepper chicken

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INGREDIENTS

¼ cup plain flour
¼ tsp five spice powder
1 ¼ tsp ‘The Gourmet Collection’ Sea Salt Crystals, ground
¾ tsp Mixed Peppercorns
3 chicken breast fillets
Oil, for cooking
1 clove garlic, crushed
Dried or fresh chili to taste, chopped (optional)
2 shallots, finely sliced (optional)

DIRECTIONS

  1. Combine flour, five spice, salt & pepper in a bowl
  2. Cut chicken into 1 cm strips and toss in flour mixture to coat
  3. Heat frypan and add enough oil to thinly cover the base. Fry the chicken on medium-high until golden brown.
  4. Just before removing from the pan, add the garlic, chili and shallots and cook for a further minute.
  5. Remove and drain on paper towels.
  6. Serve with Asian greens and rice.

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Hot & spicy chicken gumbo

Hot & spicy chicken gumbo

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Hot & spicy chicken gumbo

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Hot & Spicy Cajun Style

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INGREDIENTS

¼ cup vegetable oil
¼ cup flour
3 tbsp green onions, chopped
3 tbsp celery, diced
3 tbsp green bell pepper, chopped
½ tsp fresh garlic, minced
½ cup onions, chopped
2 cups chicken broth
½ cup frozen okra, sliced
1/3 cup canned tomato sauce
½ tsp ‘The Gourmet Collection’ Hot & Spicy Cajun Style Spice Blend
6 ounces cooked chicken, chopped
1 cup long grained rice, cooked

DIRECTIONS

  1. Stir together oil and flour in a large saucepan over medium heat until flour turns a deep brown.
  2. Add green onions, celery and bell pepper, continue to cook, stirring, for 2 minutes then stir in garlic and onions, cooking for a further 2 minutes.
  3. Whisk in broth and bring to the boil. Add okra, tomato sauce and Hot & Spicy Cajun spice. Boil for 15 minutes, stirring occasionally.
  4. Add chicken and cook for another 15 minutes.
  5. Serve over cooked rice.

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Turkey & oat burgers

Turkey & oat burgers

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Turkey & oat burgers

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Sea Salt Crystals

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INGREDIENTS

1 cup of regular oats
1 cup finely chopped onion
1 tbsp ‘The Gourmet Collection’ Hot & Spicy Cajun Style
1 ¼ tsp ‘The Gourmet Collection’ Sea Salt Crystals, ground
2 large egg whites, lightly beaten
1 (14.5 ounce) can no salt-added tomatoes, drained and chopped
1 ½ pounds ground turkey
Cooking spray
6 (2 ounce) onion sandwich buns, toasted
4 curly leaf lettuce leaves
6 (1/4 inch thick) slices of tomato

DIRECTIONS

  1. Combine first 7 ingredients, mixing well. Divide into 6 equal portions, shaping into a ½ inch thick patty.
  2. Heat a grill pan coated with cooking spray over a medium heat.
  3. Add patties, cook for 6 minutes on each side or until done.
  4. Place cooked patties in rolls with lettuce and tomato.

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Herbes de provence chicken

Herbes de provence chicken

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Herbes de provence chicken

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Herbes de Provence

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INGREDIENTS

2 tbsp olive oil
3-4 tbsp ‘The Gourmet Collection’ Herbes de Provence Spice Blend
2 tbsp fresh lemon juice
2 pounds chicken thighs or drumsticks

DIRECTIONS

  1. Preheat oven to 360 degrees.
  2. Whisk olive oil, Herbes De Provence and lemon juice in a small bowl to make the marinade.
  3. Place the chicken in a baking dish and pour the marinade over the chicken, toss to coat evenly. Leave to marinate for at least 15 minutes.
  4. Bake in oven for 25-30 minutes, basting occasionally, until chicken is golden brown and cooked through.
  5. Serve with fresh seasonal vegetables or salad.

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Chili & Lime Chicken Wings

Chili & Lime Chicken Wings

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Chili & Lime Chicken Wings

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Rating: 3.2
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Chili & Lime

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INGREDIENTS

5 pounds chicken wings
½ cup lime juice
½ cup lemon juice
¼ cup "The Gourmet Collection" Chili & Lime Spice Blend
1 tbsp soy sauce
¼ cup olive oil
4 limes, cut in wedges

DIRECTIONS

  1. Mix lime juice, lemon juice, Chili & Lime spice, soy sauce and oil in a large bowl. Add the chicken wings and allow to marinate for 2-8 hours. The longer you leave it in the marinade, the hotter it will be.
  2. Grill the chicken over a medium heat, turning and basting often, until chicken is cooked through.
  3. Serve with wedges of lime

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Salt and pepper chicken wings

Salt and pepper chicken wings

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Salt and pepper chicken wings

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Chicken Salt

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INGREDIENTS

3pound wings
3 teaspoon “The Gourmet Collection" Chicken Salt spice blend
4teaspoons crushed black pepper
4teaspoons sesame oil
5 cloves chopped garlic
4 green onions

DIRECTIONS

  1. Preheat oven to 450 degrees.
  2. Combine salt and pepper together in a bowl. Place chicken wings on a baking sheet. Sprinkle with salt and pepper. Toss to coat completely. Bake for 15 minutes. Turn and bake for another 15 minutes or until crispy and cooked through.
  3. During the last 2 minutes of cooking time, heat sesame oil in a skillet over medium heat. Add garlic, onions and jalapeno. Cook just until jalapeno is softened. Reduce heat to low.
  4. Remove chicken wings from oven. Toss in garlic/jalapeno mixture. Transfer to a serving platter. Spoon any left over garlic/jalapeno mixture over the top. Serve.

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