PHYLLO WRAPPED BRIE BURGERS

IMG_5793PHYLLO WRAPPED BRIE BURGERS

1 pkg. Phyllo dough, thawed
1 lb. lean hamburger
8 slices Brie cheese
2 teaspoons SPICE MILL RANCH SEASONING

Mix Ranch Seasoning into the hamburger well. Let sit in the refrigerator for 1 hour.
Remove from refrigerator and form into 4 burgers. Heat a large frying pan and fry burgers for 2 minutes on each side. Remove from pan. Place Brie on top of burgers. Roll each burger in 3 sheets of the Phyllo dough. Place seam side down on a baking sheet.
Bake at 350 degrees for 20 minutes or until the Phyllo is golden brown.

NICOLE’S FAJITA SHRIMP and AVACADO SALAD

103NICOLE’S FAJITA SHRIMP and AVACADO SALAD

1 lb. jumbo shrimp, peeled and deveined
2 teaspoon SPICE MILL FAJITA SEASONING
1 medium tomato, diced
1 ripe avocado, diced
1-2 jalapeno peppers, seeded and finely diced
¼ cup red onion, chopped
2 limes, juiced
3 teaspoon olive oil or canola oil, divided
2 tablespoons fresh cilantro, chopped
Salt and pepper to taste

Season shrimp with fajita seasoning. Heat 2 teaspoons oil in a saute’ pan. Cook shrimp until pink and firm. Remove from pan and cool. Chop shrimp and set aside.
Mix together remaining ingredients and fold in chopped shrimp. Season with salt and pepper.
Serve with corn chips or on a bed of lettuce.

CHEESY SQUASH and TOMATO BAKE

IMG_5563
1 large ripe tomato, chopped
2 medium zucchini, sliced
2 medium yellow squash, sliced
3 green onions, sliced
3 tablespoons fresh basil, chopped
1 teaspoon SPICE MILL ITALIAN SEASONING
½ teaspoon SPICE MILL GARLIC GRANULES
1 egg, beaten
½ cup grated Parmesan cheese
¾ cup Mozzarella cheese, shredded
Salt and Pepper to taste

Combine tomatoes, squash, green onions, egg, garlic, Italian seasoning, and cheese. Mix well. Season with salt and pepper.
Spray a 2 quart baking dish with non-stick spray. Put mixture in baking dish and bake at 350 degrees for 35-45 minutes, or until lightly browned.

CONNIE’S SEAFOOD PAELLA

IMG_5561CONNIE’S SEAFOOD PAELLA

2 tablespoons olive oil
1 tablespoon butter
1 teaspoon SPICE MILL OREGANO
2 cloves garlic, minced, or ½ teaspoon SPICE MILL GARLIC GRANULES
½ teaspoon SPICE MILL RED CRUSHED PEPPER FLAKES
1/8 teaspoon SPICE MILL SAFFRON THREADS
1 teaspoon SPICE MILL SWEET SMOKED PAPRIKA
1 cup SPICE MILL ARBORIO RICE
1 lemon, zested
3 cups chicken stock, made with SPICE MILL CHICKEN BASE
1 medium Spanish onion, chopped
2 large scallions, slice
1 SPICE MILL BAY LEAF
½ cup fresh parsley, chopped
4 hot sausage links, casings removed and crumbled
1 lb white fish,( sword, cod, shark), cut in 1 inch pieces
2-3 dozen medium fresh clams
Salt and pepper to taste
Heat oil and butter in a large skillet over medium heat. Stir in onions, scallions and red pepper flakes . Saute’ for 5 minutes. Add rice and garlic. Cook, stirring to coat the rice with oil, about 3-5 minutes. Add chicken stock, bay leaf, saffron, parsley and lemon zest. Bring to a boil, cover and reduce heat to medium low. Simmer 20-30 minutes or until rice is tender.
Meanwhile, in another skillet add sausage; cook for 5 minutes. Add fish, cook another 5 minutes, turning pieces to cook evenly.
Add sausage and fish to cooked rice mixture. Top with fresh clams. Cover skillet and continue to cook on low until clams open. Stir and serve.
Serves 4
Variations: scallops, mussels , shrimp

KIM COHEN’S GRILLED PIZZAS

OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERAPizza 1 – Pesto, Artichoke Hearts, Roasted Red Peppers and Goat Cheese

1/2 pre-made pizza dough rolled to preference
Olive Oil
8 oz. pesto
8-12 oz. marinated artichokes
1 Roasted Red Pepper
8oz Soft goat cheese

Prepare dough with Olive oil on both sides. Place dough on grill – directly on rack. Cook until the bottom of dough has grill lines and starts to brown. Flip dough over and immediately apply ingredients. Distribute pesto evenly across the dough. Add sliced Red peppers and artichokes. Place dollops of goat cheese over the peppers and chokes. Salt & Pepper to taste.. Close the grill lid and cook until pesto bubbles and bottom of dough is as desired crispness (approx. 7-10 mins at 400-500 degree grill)

Pizza 2 – Pissaladiere Variation – Caramelized onions, black olives, toasted pine nuts

1/2 pre-made pizza dough rolled to preference
Olive Oil
3-4 large Vidalia onions cooked down until caramelized (about 45mins)
2-4 cloves of garlic
8 oz. sliced black olives
8 oz. pine nuts (toasted)
anchovies (optional)

Prepare dough with Olive oil on both sides. Cook onions in frying pan with olive oil and garlic, season with salt & pepper (45 minutes). Toast pine nuts in oven for 5 mins (watch closely to avoid burning). Place dough on grill – directly on rack. Cook until the bottom of dough has grill lines and starts to brown. Flip dough over and immediately apply ingredients. Spread onions evenly over dough. Sprinkle pine nuts over onions. Spread olives over pizza. Spread anchovies. Salt & Pepper to taste.. Close grill lid and cook until onions bubble and bottom of dough is desired crispness (approx. 7-10 min. at 400-500 degree grill)

Pizza 3 – Clam Pizza

1/2 pre-made pizza dough rolled to preference
Olive oil
4-6 cloves of garlic – chopped fine
1-2 shallots (or red peppers) chopped fine
White Wine
1 1/2 cups Fresh Clams (reserve liquid)
1/4 c clam juice
Parmesan Cheese
Oregano

Prepare dough with Olive oil on both sides. Cook clams in 1/4 inch of water until open (approx. 5 mins). Reserve liquid, by draining through sieve to remove particles. Roughly chop clams. Saute garlic and shallots in olive oil. Once shallots and garlic are transparent add white wine and reduce. Add 4 tbsp. of clam juice. Remove from stove top and combine with chopped clams. Add oregano and mix. Place dough on grill – directly on rack. Cook until the bottom of dough has grill lines and starts to brown. Flip dough over and immediately apply ingredients. Spread clam mixture evenly over dough. Salt & Pepper to taste.. Sprinkle parmesan cheese over clam mixture. Close grill lid and cook until bottom of dough is desired crispness (approx. 10 min. at 400-500 degree grill)

BAKED STUFFED CLAMS

094BAKED STUFFED CLAMS

10 large Quahog clams
3 Tbsp. minced onion
2 tbsp. butter, melted
2 Tbsp. chopped fresh parsley or 2 teaspoons SPICE MILL DRIED PARSLEY
1 clove garlic, minced
1 Tbsp. lemon juice
¾ cup bread crumbs
2 tbsp. clam juice, (cooking liquid from steaming the clams)
1 egg, beaten
2 bacon strips, cooked and chopped
¼ cup grated Parmesan cheese
¼ teaspoon fresh ground SPICE MILL BLACK PEPPER
1 teaspoon SPICE MILL SHELLFISH GLACE
SPICE MILL PAPRIKA

Fill a large pot with 2 inches of water. Bring to a boil. Add the clams, reduce heat to a simmer and let the clams steam until shells open. Discard any clams that do not open. Remove the clam meat from the shells and mince. Break apart the clam shells at the hinge. Choose 10 shells and set aside.
In a saute’ pan, melt butter and add onions. Cook for 2-3 minutes, add garlic. Cook for 1 minute. Place onion and garlic in a large bowl. Add the parsley, bread crumbs, minced clams, lemon juice, clam juice, black pepper, egg, bacon and Shellfish Glace. Mix well.
Lay clam shells on a baking dish. Scoop the stuffing mixture into each clam shell. Sprinkle with grated Parmesan cheese and SPICE MILL PAPRIKA. Bake at 350 degrees for 20-25 minutes.

LORRAINE’S ITALIAN STUFFED PEPPERS

IMG_5232LORRAINE’S ITALIAN STUFFED PEPPERS

12 Italian green peppers
1 loaf Italian bread
1 28 oz. can crushed tomatoes
2-3 cloves garlic, minced
½ cup fresh parsley, chopped
½ cup fresh, basil, chopped
1 cup grated Pecorino cheese

Core the peppers, set aside.
Tear the Italian bread into pieces and place in a large bowl. Add the crushed tomatoes, garlic, parsley, basil and grated cheese. Blend well.
Stuff the peppers with the bread mixture.
Heat olive oil in a large frying pan. Add peppers and saute’ until browned on all sides.
Remove from pan and sprinkle with salt.

Recipe courtesy of: Lorraine Calabrese
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