Southwest Chicken

Southwest Chicken

2 Lbs. Boneless/Skinless Chicken Thighs
2 Tablespoons Olive Oil
2 Tablespoons Mick’s Gourmet Southwest Seasoning

Trim excess fat from chicken.
Drizzle both sides of chicken with olive oil and coat with Mick’s Gourmet Southwest Seasoning.

Grill, BBQ, or broil over medium/high heat for 10 - 12 minutes, turning chicken once halfway through cooking time. Serves 4.

Cajun Shrimp and Pepper Saute'

Cajun Shrimp and Pepper Saute'

2 Lbs. Shrimp (uncooked 16 - 20 count)
1 Sweet Yellow Onion, slivered
1 each, Red & Green Bell Pepper, cut into strips
2 Tablespoons Olive Oil
2-3 Tablespoons Mick’s Gourmet Cajun Seasoning

  1. Peel & devein shrimp. You can leave the tail on but be sure to remove the stinger (the sharp pointy part at the base of the tail).
  2. Place shrimp in a large bowl and toss to coat with Mick’s Gourmet Cajun Seasoning.
  3. In a large skillet heated to medium/high, add 1 teaspoon olive oil and onions. Cook for 4-5 minutes.
  4. Add peppers and 1-1/2 teaspoon Micks Gourmet Cajun Seasoning. Cook 3-4 minutes.
  5. Remove and place in a serving bowl.
  6. Put 1 tablespoon olive oil in pan and add shrimp. Turn shrimp after 3 minutes, cook 2 more minutes.
  7. Mix shrimp with onions and peppers and toss together. Add more Mick’s Gourmet Cajun Seasoningto taste.

Great served with Basmati rice. Serves 4-6.

Want it hotter? Substitute Mick’s Gourmet Habanero Cajun Seasoning

Smoky Porcini Rice Pilaf

Smoky Porcini Rice Pilaf

2 Cups Basmati Rice
4 Cups Water
2 Tablespoons Olive Oil
4 Teaspoons Mick’s Gourmet Smoky Porcini Seasoning

Bring water to boil. Stir in olive oil and Mick’s Gourmet Smoky Porcini Seasoning. Add rice and reduce heat to low and cover. Cook for 25 minutes.

Remove from heat and fluff with fork. Add more Mick’s Gourmet Smoky Porcini Seasoning to taste as desired. Serves 6.

Chanterelle Crusted Salmon with Cream Sauce

Chanterelle Crusted Salmon with Cream Sauce

4 Salmon Fillets (6 - 8 oz each, Copper River Red if available)
1 Tablespoon Unsalted Butter
Mick’s Gourmet Chanterelle Seasoning
1/4 Cup Chardonnay or Riesling Wine

Preheat oven to 400 degrees and remove skin from salmon. Apply a liberal amount of  Mick's Gourmet Chanterelle Seasoning to both sides of salmon.

Heat large skillet to medium, add butter. Place salmon fillets in skillet, turning over after 3 minutes. Continue to cook for 2 more minutes.

Remove salmon from skillet and place in baking dish with the wine. Place in oven 5 - 8 minutes, depending on thickness of fillets and how done you prefer your salmon.

Using the skillet that the salmon cooked in, prepare the Chanterelle Cream Sauce while the fillets are in the oven.

Chanterelle Cream Sauce

1/4 Cup Chardonnay or Riesling Wine
1 Cup Heavy Cream
2 Teaspoon Mick’s Gourmet Chanterelle Seasoning

Over medium heat, de-glaze skillet with the wine, let it reduce down to about half.

Add heavy cream and Mick’s Gourmet Chanterelle Seasoning to taste and reduce to a thin sauce.

Remove fillets from oven and top with Chanterelle Cream Sauce.

Serves 4. ENJOY!

Shiitake Ginger Sesame Dressing

Shiitake Ginger Sesame Dressing

1 Cup Extra Virgin Olive Oil
1/4 cup Rice Vinegar (unseasoned)
3 Tablespoons Mick’s Gourmet Shiitake Mushroom Seasoning
2 Tablespoons Fresh Ginger, minced
1 Tablespoon Fresh Garlic, minced
1 Tablespoon Soy Sauce
1 Tablespoon Sesame Seeds
1 Teaspoon Sesame Oil

Place all ingredients in a pint jar. Shake well. Use as a salad dressing or as a wonderful sauce for stir fry and chicken marinade.

Refrigerate any left over portion. I like to use organic ingredients for this recipe, which are readily available at most markets.