The Twevle Days of Cheesecake

 Cannoli Cheesecake

3 cartons (15 ounces each) ricotta cheese

1-1/2 cups sugar

1/2 cup all-purpose flour

3 teaspoons  Pure Vanilla Extract

2 teaspoons grated orange peel

7 eggs, lightly beaten

1/3 cup miniature semisweet chocolate chips

1/4 cup chopped pistachios

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.

In a large bowl, beat ricotta cheese and sugar until smooth. Beat in the flour, vanilla and orange peel. Add eggs; beat on low speed just until combined. Pour into prepared pan; sprinkle with chocolate chips. Place in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 350° for 65-75 minutes or until center is almost set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Refrigerate overnight. Sprinkle with pistachios

    Lemon Cheesecake Squares

3/4 cup shortening

1/3 cup packed brown sugar

1-1/4 cups all-purpose flour

1 cup rolled oats

1/4 teaspoon salt

1/2 cup seedless raspberry jam

FILLING:

4 packages (8 ounces each) cream cheese, softened

1-1/2 cups sugar

1/4 cup all-purpose flour

4 eggs

1/3 cup lemon juice

4 teaspoons grated lemon peel

 In a large bowl, cream shortening and brown sugar until light and fluffy. Combine the flour, oats and salt; gradually add to creamed mixture and mix well.

Press dough into a greased 13-in. x 9-in. baking dish. Bake at 350° for 15-18 minutes or until golden brown. Spread with jam.

For filling, in a large bowl, beat the cream cheese, sugar and flour until smooth. Beat in the eggs, lemon juice and peel just until blended. Carefully spoon over jam.

Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator

Citrus Cheesecake

1/2 cup butter, softened

1/3 cup sugar

1 egg yolk

1/2 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract

1-1/4 cups all-purpose flour

1 teaspoon grated lemon peel

FILLING

5 packages (8 ounces each) cream cheese, softened

1-3/4 cups sugar

3 tablespoons all-purpose flour

1-1/2 teaspoons grated lemon peel

1-1/2 teaspoons grated orange peel

1/4 Pure Vanilla Extract

5 eggs, lightly beaten

2 egg yolks, lightly beaten

1/4 cup heavy whipping cream

TOPPING

1-1/2 cups (about 12 ounces) sour cream

3 tablespoons sugar

1 teaspoon Vanilla Extract

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and lemon peel; gradually add to creamed mixture. Mix until dough forms a ball and pulls away from the sides of the bowl. Divide dough in half; cover and refrigerate for 1 hour or until easy to handle.

Remove sides of a 9-in. springform pan. Grease bottom. Between waxed paper, roll one half dough to fit bottom of pan. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan.

Mocha Cheesecake

1-1/4 cups confectioners' sugar

1 cup all-purpose flour

1/2 cup Cocoa

1/4 teaspoon baking soda

Dash salt

1/2 cup butter, melted

FILLING:

1 package (8 ounces) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

2 eggs, lightly beaten

1 tablespoon hot water

2 to 3 teaspoons instant coffee granules

Whipped topping, baking cocoa, fresh raspberries and mint, optional

In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack.

In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed, just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet.

Bake at 350° for 20-25 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Remove sides of pan. Let stand at room temperature for 30 minutes before cutting. If desired, pipe whipping topping around edges and dust with cocoa; garnish with berries and mint.

    Praline Cheesecake

1-1/2 cups graham cracker crumbs

3 tablespoons sugar

3 tablespoons butter, melted

3 packages (8 ounces each) cream cheese, softened

3/4 cup packed brown sugar

2 tablespoons all-purpose flour

3 eggs

2 teaspoons Vanilla Extract

1/2 cup chopped pecans, toasted

Whipped cream

Whole pecans

Combine cracker crumbs, sugar and butter. Press into the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Set side.

      Meanwhile, beat cream cheese until smooth in a large bowl. Gradually

    add brown sugar and flour. Add    eggs, one at a time, beating well after    each addition. Add vanilla. Stir in chopped pecans. Pour into crust; bake at 350° for 40-45 minutes or until golden brown. Cool 20 minutes. Refrigerate overnight. Just before serving, garnish with whipped cream and pecans.

Peanut Butter Cheese Cake

1-1/2 cups crushed pretzels

1/3 cup butter, melted

FILLING:

5 packages (8 ounces each) cream cheese, softened

1-1/2 cups sugar

3/4 cup creamy peanut butter

2 teaspoons Pure Vanilla Extract

3 eggs, lightly beaten

1 cup peanut butter chips

1 cup (6 ounces) semisweet chocolate chips

TOPPING:

1 cup (8 ounces) sour cream

3 tablespoons creamy peanut butter

1/2 cup sugar

1/2 cup finely chopped unsalted peanuts

In a small bowl, combine pretzels and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. spring-form pan. Place pan on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over the crust. Return pan to baking sheet.

Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on).

For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. Bake 5 minutes longer.

Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight.

Chocolate Almond Cheesecake

CRUST:

1 package (9 ounces) chocolate wafer cookies, crushed (about 2 cups)

1/4 cup sugar

1/4 teaspoon ground cinnamon

1/4 cup butter, melted

FILLING:

2 packages (8 ounces each) cream cheese, softened

1 cup sugar

1 cup (8 ounces) sour cream

8 ounces semisweet chocolate, melted and cooled

1/2 teaspoon almond extract

2 eggs, lightly beaten

TOPPING:

1 cup (8 ounces) sour cream

1/4 teaspoon Cocoa

2 tablespoons sugar

1/2 teaspoon almond extract

In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the sides of a 9-in. springform pan. Chill.

For filling, in a large bowl, beat the cream cheese, sugar, sour cream, chocolate and extract until smooth. Add eggs; beat on low speed just until combined. Pour into crust.

Place pan on a baking sheet. Bake at 350° for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes.

Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes more.

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Brownie Cheesecake

1 package fudge brownie mix (13-inch x 9-inch pan size)

FILLING:

4 packages (8 ounces each) cream cheese, softened

1 cup sugar

4 eggs, lightly beaten

3 teaspoons, Pure Vanilla Extract

Fresh raspberries and chocolate curls, optional

Prepare brownie mix according to package directions for chewy fudge brownies. Set aside 2/3 cup brownie batter; spread remaining batter into a greased 9-in. springform pan.

Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Bake at 350° for 25-28 minutes (brownies will barely test done). Cool for 10 minutes on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla on low speed just until combined. Stir 1/3 cup into reserved brownie batter; set aside. Spoon half the cheesecake batter into crust; dollop with half of reserved chocolate cheesecake batter. Repeat layers. Cut through batter with a knife to swirl the chocolate cheesecake batter.

Place in a larger baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 1-1/2 hours or until surface is no longer shiny and center is almost set.

Remove pan from water bath and foil. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with raspberries and chocolate curls if desired.

Cranberry Cheesecake

2 cups graham cracker or shortbread cookie crumbs

1/3 cup butter, melted

TOPPING:

2/3 cup sugar

1/3 cup water

2 cups fresh cranberries

1 teaspoon lemon juice

FILLING:

4 packages (8 ounces each) cream cheese, softened

1 cup sugar

5 eggs, lightly beaten

1 tablespoon lemon juice

Combine crumbs and butter; press onto the bottom of a 9-in. springform pan. Place on a baking sheet. Bake at 300° for 5-8 minutes. Cool.

Meanwhile, for topping, combine sugar and water in a large saucepan. Bring to a boil over medium heat; boil 1 minute. Stir in berries; cover and reduce heat. Cook until most of the berries have popped, about 3 minutes. Add lemon juice. Press mixture through a sieve or food mill; set aside.

For filling, in a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs, beating just until blended. Add lemon juice. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl.

Return pan to baking sheet. Bake at 350° for 45 minutes. Turn oven off; let cheesecake stand in oven for 1 hour. Remove from oven; cool on a wire rack.

Carefully run a knife around sides of pan to loosen. Pour remaining topping over cheesecake. Refrigerate overnight. Remove sides of pan before cutting. 

Caramel Pecan Cheesecake

2 cups crushed shortbread cookies

3 tablespoons butter, melted

1/4 cup plus 2 tablespoons all-purpose flour, divided

1 jar (12-1/4 ounces) caramel ice cream topping

1 cup chopped pecans

5 packages (8 ounces each) cream cheese, softened

1-3/4 cups sugar

1-1/2 teaspoons Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract

4 eggs

2 egg yolks

1/3 cup heavy whipping cream

SOUR CREAM TOPPING:

2 cups (16 ounces sour cream

1/3 cup sugar

In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.

Meanwhile, in a small bowl, stir 1/4 cup flour into the caramel topping. Set aside 1/3 cup caramel mixture and 2 tablespoons pecans for garnish. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans.

In a large bowl, beat the cream cheese, sugar vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream.

Pour over crust. Bake at 325° for 65-70 minutes or until center is almost set.

In a small bowl, combine sour cream and sugar; carefully spread over warm filling. Bake 10-12 minutes longer or until topping is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Chill for 8 hours or overnight. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture and sprinkle with reserved pecans.

Layered Mocha Cheesecake

1-1/2 cups cream-filled chocolate sandwich cookie crumbs

1/4 cup butter, melted

FILLING:

2 tablespoons plus 1-1/2 teaspoons instant coffee granules

1 tablespoon boiling water

1/4 teaspoon ground cinnamon

4 packages (8 ounces each) cream cheese, softened

1-1/2 cups sugar

1/4 cup all-purpose flour

2 teaspoons Pure Vanilla Extract

4 eggs, lightly beaten

2 cups (12 ounces) semisweet chocolate chips, melted and cooled

GLAZE:

1/2 cup semisweet chocolate chips

3 tablespoons butter

Chocolate-covered coffee beans, optional

Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan.

Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.

In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.

Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Garnish with coffee beans if desired.

Ladyfingers Cheesecake

4-1/2 cups sliced fresh strawberries (about 2 pounds)

2 tablespoons plus 2 cups sugar, divided

3 packages (3 ounces each) ladyfingers, split

4 packages (8 ounces each) cream cheese, softened

2 cups heavy whipping cream

In a large bowl, combine strawberries and 2 tablespoons sugar. Cover; refrigerate for at least 1 hour. Meanwhile, arrange 25 split ladyfingers around the edges of a lightly greased 10-in. springform pan. Place 25 more on the bottom; set aside.

In a large bowl, beat cream cheese and remaining sugar until smooth. In another large bowl, beat cream until stiff peaks form. Gradually fold into cream cheese mixture.

Spoon half of the cream cheese mixture into prepared pan. Spread with half of strawberry mixture to within 1 in. of edges. Cover; refrigerate remaining strawberry mixture.

Arrange remaining ladyfingers over top. Spoon remaining cream cheese mixture over ladyfingers. Cover; refrigerate overnight. Serve with reserved strawberry mixture. 

Place on a baking sheet. Bake at 400° for 6-8 minutes or until light browned. Cool completely on a wire rack.

Attach sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up sides of pan, pressing dough to bottom crust to seal.

For filling, in another large bowl, beat the cream cheese, sugar, flour, peels and vanilla until smooth. Add eggs and yolks; beat on low speed just until combined. Stir in cream just until combined. Pour into crust. Return pan to baking sheet.

Bake at 400° for 10 minutes. Reduce heat to 325°; bake 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Combine topping ingredients; spread over cheesecake. Refrigerate overnight.

NOW LET'S SING!

On the first day of Christmas, my true love sent to me A cannoli cheesecake.
On the second day of Christmas, my true love sent to me Two lemon cheesecake squares, And a cannoli cheesecake.
On the third day of Christmas, my true love sent to me Three citrus cheesecakes, Two lemon cheesecake squares, And  a cannoli cheesecake.
On the fourth day of Christmas, my true love sent to me Four mocha cheesecakes, Three citrus cheesecakes, Two lemon cheesecake squares, And a cannoli cheesecake.
On the fifth day of Christmas, my true love sent to me Five praline cheesecakes, Four mocha cheesecakes, Three citrus cheesecakes, Two lemon cheesecake squares, And a cannoli cheesecake.
On the sixth day of Christmas, my true love sent to me Six peanut butter cheesecakes, Five praline cheesecakes, Four mocha cheesecakes, Three citrus cheesecakes, Two lemon cheesecake squares, And a cannoli cheesecake.
On the seventh day of Christmas, my true love sent to me Seven chocolate almond cheesecakes, Six peanut butter cheesecakes, Five praline cheesecakes, Four mocha cheesecakes, Three citrus cheesecakes, Two lemon cheesecake squares, and a cannoli cheesecake. On the eighth day of Christmas, my true love sent to me Eight brownie cheesecakes, Seven chocolate almond cheesecakes, Six peanut butter cheesecakes, Five praline cheesecakes, Four mocha cheesecakes,
Three citrus cheesecakes, Two lemon cheesecake squares, And a cannoli cheesecake. On the ninth day of Christmas, my true love sent to me Nine cranberry cheesecakes, Eight brownie cheesecakes, Seven chocolate almond cheesecakes, Six peanut butter cheesecakes, Five praline cheesecakes,
Four mocha cheesecakes, Three citrus cheesecakes, Two lemon cheesecake squares, And a cannoli cheesecake. On the tenth day of Christmas, my true love sent to me Ten caramel pecan cheesecakes, Nine cranberry cheesecakes, Eight brownie cheesecakes,
Seven chocolate almond cheesecakes, Six peanut butter cheesecakes,
Five praline cheesecakes, Four mocha cheesecakes, Three citrus cheesecakes,
Two lemon cheesecake squares, And a cannoli cheesecake. On the eleventh day of Christmas, my true love sent to me Eleven layared mocha cheesecakes, Ten caramel pecan cheesecakes, Nine cranberry cheesecakes, Eight brownie cheesecakes, Seven chocolate almond cheesecakes, Six peanut butter cheesecakes, Five praline cheesecakes,
Four mocha cheesecakes, Three citrus cheesecakes, Two lemon cheesecake squares, And a cannoli cheesecake. On the twelfth day of Christmas, my true love sent to me Twelve ladyfingers cheesecakes, Eleven layared mocha cheesecakes, Ten caramel pecan cheesecakes, Nine cranberry cheesecakes, Eight brownie cheesecakes,
Seven chocolate almond cheesecakes, Six peanut butter cheesecakes,
Five praline cheesecakes, Four mocha cheesecakes, Three citrus cheesecakes,
Two lemon cheesecake squares, And a cannoli cheesecake!

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