Recipes Using Abundance Yeah Product Line

I’m often asked how to jazz up everyday meals.  My answer is always the same spices my dear, spices.  I have a line of spices that can jazz up the most boring of dishes.

In this post you will find a list of my spice line that can be ordered directly from me via email abundanceyeah@gmail.com and recipes that they can be used in. Even if you think you are not a good cook.  I’m telling you that you are. I have broken these recipes up into two categories, easy and well not as easy, with a sub-category of everyday or weekend.   The weekend recipes are also good ones for special occasions.  Now the easy ones are always good for a quick dinner, potluck and/or unexpected guest.

SPICY RAGIN’ CAJUN FLANK STEAK 

EASY EVERYDAY

1/3 cup sour cream

2 tablespoons mayonnaise

1 Tablespoon of Abundance Yeah Ragin’ Cajun Seasoning

1 teaspoon celery salt

2 tablespoons chili sauce

1 tablespoon lime juice

1/2 to 1 teaspoon crushed red pepper flakes

1 beef flank steak (1 to 1-1/2 pounds)

  

In a small bowl, combine the sour cream, mayonnaise, ragin cajun seasoning and celery salt; cover and refrigerate until serving. Combine the Abundance Yeah Ragin’ Cajun Seasoning, chili sauce, lime juice, pepper flakes and salt; brush on each side of steak.

Broil 2-3 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°;medium, 160°; well-done, 170°). Let stand for 5 minutes. Cut across the thin strips. Serve with the sour cream sauce. 6 servings.

Cajun Pork Chops 

EASY EVERYDAY

4 boneless pork chops (1-1/2 inches thick and 4 ounces each)

4 teaspoons paprika

¼ cup flour

2 teaspoons rubbed sage

2 tablespoons AbundanceYeah Cajun Seasoning

2 tablespoons butter

Make a horizontal cut through each pork chop from one side to within 1/4 in. of the opposite side. Open chops and flatten to 1/4-in. thickness;

In a large resealable plastic bag, combine flour and seasonings. Add pork, a few pieces at a time, and shake to coat. In a large heavy skillet, heat butter on medium until hot. Cook the chops for 2-3 minutes on each side or meat juices run clear.  4 servings.

 Jambalaya

NOT SO EASY WEEKEND

16 ounces smoked ham hocks

4 cups water

4 bay leaves

1-3/4 pounds uncooked shrimp in their shells (you can take shell off if you like)

2 cups boiling water

1 teaspoon extra light olive oil with a dash of sesame oil

1 onion, peeled and chopped

2 garlic cloves, peeled and chopped

1/2 cup chopped celery

1 tablespoon tomato paste

8 ounces lean ham steak

1-2 tablespoons of Abundance Yeah Cajun Seasoning (strat with less you can  always add more)

1-1/2 cups uncooked long grain rice, rinsed

1 (28 ounce) can Italian plum tomatoes, drained and roughly chopped

1/4 cup fresh chopped parsley

Assemble:

Cover the ham hocks with cold water. Bring to a boil and cook 5 minutes. Remove the hocks and discard the water.

Place the blanched ham hocks into 4 cups of fresh water, add the bay leaves and simmer 1 hour, or pressure cook for 20 minutes.

Remove the ham hocks, strain and reserve liquid. Cut lean meat in shreds and discard all fat and bone. Return the reserved liquid to the saucepan and reduce to 2 cups to make a ham hock stock. Skim off any surplus fat.

Cook the shrimp in 2 cups boiling water for 3 minutes. Remove the shrimp and pour the liquid into the ham hock stock.

Put the cooked shrimp directly into ice water; peel, devein and slice in half lengthwise. Put the shells into the ham hock stock and continue cooking until reduced to 3 cups.

In a large sauté pan, heat the oil and fry the onion, garlic and celery. After 2 minutes, add the tomato paste and cook 1 minute. Heat caramelizes the tomato paste into a deep brown color. Cut the ham steak into bite sized cubes and add to vegetables with the shredded ham hock meat.

Place the thyme, cloves and cayenne pepper into a coffee bean grinder or a small food mill. Grind the spices to create a wonderfully fragrant powder. Put half the Abundance Yeah Cajun Seasoning mixture in the ham hock stock and half in the vegetables.

Remove the shrimp shells from the stock.

Cook the rice in 3 cups of the ham hock stock for about 20 minutes, or until all the liquid has been absorbed. Never stir the rice while cooking—it can break its texture into a mush.

Combine the cooked rice with the vegetables and ham. Add the tomatoes and the shrimp.

Stir in the parsley. Now taste it...add more Abundance Yeah Cajun Seasoning if everyone likes it hot and spicy. Serve it hot!

Order Abundance Yeah Cajun Seasoning from me directly (abundanceyeah@gmail.com)

I recommend you order the spicy spice kit (1oz) of 6 for $20.00 picture below. Shipping is $4.95 US Only

 Jerk Boneless Chicken Breast

EASY EVERYDAY

3/4 cup water

4 green onions, chopped

2 tablespoons canola oil

1 tablespoon hot pepper sauce

3 garlic cloves, minced

2 tablespoons of Abundance Yeah Kickin Jerk Seasoning

1 teaspoon salt

4 boneless skinless chicken breast halves (4 ounces each)

In a small saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool to room temperature.

Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate 40 minutes. Transfer remaining marinade to a small bowl; cover and refrigerate for basting.

Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until a meat thermometer reads 170°, basting occasionally with reserved marinade. Yield: 4 servings.

Herb Grilled Pork

EASY EVERYDAY

2 tablespoons dill seed, crushed

1 tablespoon fennel seed, crushed

2 tablespoon Abundance Yeah Herb Rub

1 teaspoon lemon-pepper seasoning

1 boneless whole pork loin roast (3-1/2 to 4 pounds)

In a small bowl, combine the seasonings; rub over pork roast.

Prepare grill for indirect heat; place a pan of water in the center. Grill roast, covered, for 1-1/2 to 2 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 10-12 servings.

This can also be cooked in the oven 350 degrees for 1 ½ hour covered to hold the juice.

Farfalle with Spinach Pesto

EASY EVERYDAY

1/3 cup blanched almonds
8 ounces fresh spinach
4 tbsp unsalted butter
4 scallions, cut into 1-inch lengths
2 medium garlic cloves, split in half
4 tablespoons of Abundance Yeah Herb Seasoning Rub
1/2 cup olive oil
½ teaspoon salt
1 teaspoon freshly milled black pepper (optional)
1 cup freshly grated Sardo cheese or 1/2 cup Romano and 1/2 cup Parmigiano cheese
1 lb farfalle (bow pasta)

1 – To toast almonds, place them on a cookie sheet and toast on center rack of pre-heated 350 F oven for 5 to 7 minutes. Remove from oven and let cool to room temperature. Place in food processor fitted with metal blade. Run machine nonstop until coarsely chopped. Set aside.

2 – Wash spinach several times in lukewarm water. Remove stems. Blot leaves dry with paper towel and snip into 1-inch pieces; set aside.

3 – In a small saucepan, melt 3 tbsp butter over low heat. Add scallions and garlic and cook, covered, Abundance Yeah Herb Seasoning Rub until tender, about 3 minutes.

4 – Place scallion-garlic mixture in food processor fitted with metal blade. Add spinach, parsley, olive oil, 1/2 tsp salt and pepper. Turn machine on and run nonstop for 30 seconds. Stop machine once or twice and scrape down inside of work bowl with a rubber spatula. Run machine until you have a smooth, thick paste. Transfer to a bowl and blend in Sardo cheese or Romano-Parmigiano mixture with a fork.

5 – Cook cook in 6 quarts boiling water with 1 tbsp salt until al dente. Before draining pasta, take about 1/2 cup of pasta water and set aside. Drain pasta in colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Toss half of the pesto sauce and half of the almonds with pasta. Add about 6 tbsp of the pasta water and toss. Add remaining pesto sauce and toss well again. Garnish with remaining almonds and serve with additional freshly grated cheese.

Order Abundance Yeah Herb Seasoning Rub from me directly (abundanceyeah@gmail.com)

I recommend you order the spice kit (1oz) of 6 for $20.00 picture below. You can choose from a list of spices. Shipping is $4.95 US $11.95 Canada
Curry Sesame Asparagus Salad

EASY EVERYDAY

1 pound fresh asparagus, cut into 1-inch pieces

1/4 cup water

8 cups torn romaine

1 green onion, chopped

2 tablespoons chopped pimientos

1-2 teaspoons of Abundance Yeah Curry Sesame Salt

2 tablespoons lemon juice

2 tablespoons vegetable oil

1/4 teaspoon pepper

1/4 teaspoon dried basil

1/8 teaspoon salt

In a saucepan, combine asparagus and water; bring to a boil. Reduce heat; cover and simmer for 4-8 minutes or until asparagus is crisp-tender. Drain. Place asparagus in a large bowl and chill. Just before serving, add romaine, onion and pimientos. In a small bowl, Abundance Yeah Curry Sesame Salt, lemon juice, oil, pepper, basil and salt; pour over salad and toss. Yield: 10-12 servings

Southwest Burger

EASY EVERYDAY

1 can (15 ounces) black beans, rinsed and drained

1 small red onion, finely chopped

1/2 cup frozen corn, thawed

1/4 cup dry bread crumbs

1 can (4 ounces) chopped green chilies

2 tablespoons Abundance Yeah Southwest Seasoning

2 tablespoons Worcestershire sauce

1 pound lean ground beef  or 1 pound extra-lean ground turkey

1/2 cup fat-free mayonnaise

1/4 cup Abundance Yeah Sassy Salsa

8 slices pepper Jack cheese (1/2 ounce each)

8 whole wheat hamburger buns, split

In a large bowl, coarsely mash beans. Stir in the onion, corn, bread crumbs, chilies,

Worcestershire sauce and seasonings. Crumble beef or turkey over mixture and mix well.

 Shape into eight patties. Refrigerate for 1 hour. Combine mayonnaise and salsa; refrigerate  until serving. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear.  Top with cheese; cover and grill 1-2 minutes longer or until cheese is melted. Serve on buns with toppings if desired. 

OPTIONAL TOPPINGS:

Lettuce leaves, tomato slices and red onion rings

Aroma Asian Shrimp

EASY EVERYDAY

1 tablespoon cornstarch

1 cup reduced-sodium chicken broth

2 tablespoons reduced-sodium soy sauce

3 tablespoons rice vinegar

1 to 2 tablespoons of Abundance Yeah Aroma Asian Seasoning

1 to 2 tablespoons Thai chili sauce

1 tablespoon minced fresh gingerroot

1 teaspoon minced garlic

1 pound uncooked medium shrimp, peeled and deveined

2 teaspoons sesame oil

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped

3 tablespoons chopped green onions

1 head bok choy, trimmed

Hot cooked rice, optional

In a small bowl, combine cornstarch and broth until smooth; stir in the Abundance Yeah Aroma Asian Seasoning soy sauce, vinegar, chili sauce, ginger and garlic. Set aside. 

In a large skillet or wok, stir-fry shrimp in oil until shrimp turn pink. Remove and keep warm.

Stir soy sauce mixture and add to the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in artichokes and onions; top with bok choy.

Reduce heat; cover and cook for 5 minutes or until bok choy is wilted. Return shrimp to the pan; heat through. Serve with rice if desired

Curry Sesame Beef Stir Fry

EASY EVERYDAY

3 tablespoons soy sauce

3 garlic cloves, minced

1 tablespoon minced gingerroot or 1 teaspoon ground ginger

4 tablespoons vegetable oil, divided

1 pound beef top sirloin steak, cut into 1/8 inch strips

1 large onion, cut into 1-inch pieces

1 medium green pepper, cut into 1-inch pieces

1 medium sweet red pepper, cut into 1-inch pieces

2 large celery ribs, sliced

1 cup cold water

5 teaspoons cornstarch

1 to 2 teaspoons Abundance Yeah Curry Sea Sesame Sea Salt

Hot cooked rice or noodles

In a bowl, combine soy sauce, garlic, ginger and 2 tablespoons oil. Add beef; toss to coat. Cover and refrigerate for 15-20 minutes.

In a large skillet or wok, heat remaining oil. Stir-fry beef over medium-high heat for 2-3 minutes. Remove beef and set aside. In the same skillet, stir-fry the onion for 1 minute; add peppers and celery. Stir fry for 2 minutes; return beef to the skillet. Combine water, cornstarch and Abundance Yeah Curry Sea Sesame Sea Salt until smooth; add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Serve over rice or noodles. Yield: 4 servings.

Remember to start light with curry because you can always add more.

Shrimp Creole

EASY EVERYDAY

3 medium onions, chopped

1 large green pepper, chopped

2 celery ribs, chopped

6 tablespoons butter, divided

1 can (28 ounces) diced tomatoes, undrained

1 can (15 ounces) tomato sauce

1 cup picante sauce

1 tablespoon minced fresh parsley

3 tablespoons all-purpose flour

1 can (14-1/2 ounces) chicken broth

1-2 Tablespoons of Abundance Yeah Creole Seasoning

2 bay leaves

1 ½  pounds medium shrimp, peeled and deveined

1 can (8 ounces) mushroom stems and pieces, drained

1/2 cup pimiento-stuffed olives

1/2 cup chopped green onion

Hot cooked rice

In a large skillet, saute onions, green pepper and celery in 5 tablespoons butter until tender. Add the tomatoes, tomato sauce, picante sauce and parsley.

In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the broth, Abundance Yeah Creole Seasoning and bay leaves. Stir into the vegetable mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Add the shrimp, mushrooms, olives and green onions. Cover and cook 10 minutes longer or until heated through. Discard bay leaves. Serve over rice.  6-8 servings.

Order Abundance Yeah Creole Seasoning from me directly (abundanceyeah@gmail.com) I will send you a Paypal invoice

I recommend you order the spicy spice kit (1oz) of 6 for $20.00 picture below. Shipping is $4.95 US Only

Jalapeno Salsa Beef Casserole

EASY EVERYDAY

2 pounds ground beef

1 large onion, chopped

1 medium green pepper, chopped

1 can (14-3/4 ounces) cream-style corn

1 can (10-3/4 ounces) condensed tomato soup, undiluted

1 can (8 ounces) tomato sauce

1 jar (2 ounces) sliced pimientos, drained

3 tablespoons Abundance Yeah Jalapeno Salsa

1-1/2 teaspoons salt

1/2 teaspoon chili powder

1/4 teaspoon ground mustard

1/4 teaspoon pepper

1 package (8 ounces) medium egg noodles, cooked and drained

1 jar (4-1/2 ounces) sliced mushrooms, drained

1-1/2 cups (6 ounces) shredded cheddar cheese

In a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink and vegetables are tender; drain. Add the next nine ingredients. Stir in noodles and mushrooms.

Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through. 4-6 servings.

           

Fried Catfish Topped w/Tomatillo Salsa

EASY EVERYDAY

1/2 cup dry bread crumbs

1-2 tablespoon Abundance Yeah Lovely Lemon Sesame Sea Salt

1/2 teaspoon dill weed

3/4 cup plain yogurt

1 pound catfish fillets

1/4 cup canola oil

1- 4oz jar of Abundance Yeah Tomatillo Salsa

Lemon wedges, optional

In a shallow bowl, combine bread crumbs, Abundance Yeah Lovely Lemon Sesame Sea Salt, and dill. Place yogurt in another bowl; stir until smooth. Dip fillets in yogurt; shake off excess, then dip in crumb mixture.

Heat oil in a large nonstick skillet. Fry fillets over medium-high heat for 2-3 minutes on each side or until fish flakes easily with a fork. Top with Abundance Yeah Tomatillo Salsa Serve with lemon if desired. 4 servings