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Seasoned with Spice Infused Onions and a Spice Giveaway

Steamed onions seasoned with Aleppo pepper, lemongrass and sweet ginger sea salt from Season with Spice

 

Today, you’re getting a double whammy – a tasty little side dish recipe and a chance to win one of two uniquely delicious spice kits in a giveaway from Season With Spice, my most favorite small business!  The Seasoned With Spice Infused Onions dish introduces you to three of Season With Spice’s seasonings and will have you wanting to try more.  So let’s start with the recipe.

Seasoned with Spice Infused Onions is a simple dish in which onions are steamed in their own juices along with a complementary blend of spices. The cooking method is similar to that used with my Fennel Infused Onions from a couple of years ago.  However, the seasoning is completely different, showing you how versatile this simple side can be.

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Roasting Peppers on the Grill

Fresh New Mexico Green Chile

 

It’s green chile time in New Mexico! Producers and consumers alike are firing up their grills and burning the skin off of these beautiful chile peppers in order to produce some of the tastiest and most delicious chile on earth! Yes, I know that’s a big boast, but, as I’ve said many times before, we New Mexicans are proud of our chile. :)  It was a couple of years ago when I first introduced green chile and chile roasting by chile growers and sellers.  Today, I’m going to show you how I roast chile on my home grill. I use this same method to roast bell peppers and poblanos as well. Once roasted, the peppers are peeled and de-stemmed, some if not all of the seeds and piths are removed, and then the flesh is used immediately in a variety of dishes or frozen to be used later in the winter for enchiladas, green chile stews, grits, or whatever your heart desires.  So let’s get to roasting.

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Stacked Vegetables ‘en Papillote

 

Cooking in parchment paper (en papillote) on the grill during hot weather has become an addiction!  It’s such a great way to keep the heat out of the kitchen and to minimize both prep and clean-up.  Last week  I made this stacked vegetable dish and Bobby and I both agree that it’s as good and maybe even better than the Italian Sausage with Vegetables ‘en Papillote. It’s completely different in ingredients, texture, smells and flavors, and makes a very hearty and delicious vegetarian meal.  It could also be used as a side to a meat entree’ if desired.

When I started putting this together, I was aiming for something like a vegetable lasagne without the noodles, but then if you don’t use the noodles, can you call it lasagne?  I used thin slices of Yukon Gold potatoes for the carbohydrate and that turned out to be what really held this meal together and took it beyond just a bunch of steamed vegetables.  Bobby said that it was like eating a vegetable au gratin but without the breadcrumbs and all the cheese.  The potatoes, the herbs, the super fresh vegetables, and a touch of cheese all blended together to provide a memorable dish.

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Cooking en Papillote (in Parchment): July 2012 Daring Cooks’ Challenge

 

June was extremely hot here.  In fact, it went on record as being the second hottest June ever for my fair city.  In an effort to keep the heat out of the kitchen, we’ve been grilling and making lots of salads. Like every summer, we try something new on the grill to expand our grilling repertoire. This summer it was Cooking en Papillote (pah-pee-YOHT) or cooking in parchment. I give credit for this idea to Sarah of All Our Fingers in the Pie!.  Sarah was the host of the July 2012 Daring Cooks’ Challenge.  She challenged us to learn this new cooking technique and to even go beyond the more typical form of cooking en papillote in the oven and to use the stove top or barbeque instead. So that’s exactly what I did.

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A Celebration of Garlic

 

For anyone who has been following my blog for more than a day knows that I LOVE, I mean LOVE garlic! So in honor of this versatile and tasty bulb, I am dedicating this post to all foods garlic.  Through the last several months I have found others that celebrate garlic as much as I do, so I am sharing their love and my love with you through a variety of recipes, all of which use a respectable amount of garlic.  Cook and Enjoy!
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An Old Stand-by for Grilled Chicken

Grilled soy chicken thighs

Whenever I don’t want to think about what to cook, I just throw together an old stand-by. For chicken – it’s my soy-ginger grilled chicken. It is so easy that you really don’t have to measure anything which is a good thing since I don’t measure anyway. I just throw the ingredients in a large bowl, whisk, add the chicken and toss to coat. The rest is up to Bobby.  See how easy that was for me?

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Roasted Bell Pepper Appetizer

Roasted Bell Pepper Appetizer with toast

This is a tasty little appetizer and a perfect way to use those beautiful colored bell peppers that are hitting the markets this time of year. Any combination of colors will work. I prefer using the sweet bells – yellow, orange and red – but I’ve also used just green and red bell peppers for a more festive appearance. It was not as sweet as using all sweet peppers, but it was just as good. If by some miracle you have leftovers, this appetizer makes a great relish for sandwiches or as a replacement for the Jamaican Jerk seasoning in a tortilla egg sandwich if you feel like sweet rather than spicy.

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Grilled Flank Steak

Soy-Port marinated grilled flank steak

A 1.5 to 2 pound grilled flank steak provides the two of us with 3, sometimes 4 meals. We’ll usually make at least two meals from the steak before freezing the leftovers for another week. However, sometimes none of the steak makes it to the freezer. So how do we make 2 to 4 exciting meals from one flank steak in one week? I use the perfect marinade that allows the steak to be used in many, many ways.

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