Thai Chicken Salad

Thai Chicken Salad
Yield: 4 Servings

2 Tbsp.          Hartz Thai River Blend
2 Tbsp.          Water
2 Tbsp.          Honey
1 each            Lime – Juiced
1 1/2 fl. oz.   Seasoned Rice Wine Vinegar
1 1/2 fl. oz.   Toasted Sesame Oil
2 1/2 fl. oz.   Grapeseed Oil

2 tsp.              Hartz Thai River Blend
3/4 Pound    Chicken Tenderloins (about 7 each)
1 each            Red Bell Pepper
1/4 Cup         Small Diced Dried Mango
1/4 Cup         Rough Chopped Roasted Cashews
1/4 Cup         Minced or Shredded Carrots
1 Tbsp.          Chopped Fresh Cilantro

1/2 each       Fresh Pineapple – Small Diced
4 Tbsp.          Crumbled Feta Cheese
1 each            Avocado – Diced
as needed     Micro Greens
1.  Prepare a grill (charcoal or gas) to direct high heat.
2.  In a small bowl combine the 2 Tbsp. of Thai River Blend with the water, mix well, and set aside.
3.  In another bowl, mix the honey, lime juice, and rice wine vinegar together until the honey is dissolved.
4.  Add the spice and water mixture to the honey-vinegar mixture.  Mix well.
5.  Add the sesame oil and grapeseed oil to the bowl and whisk well.

6.  On a sheet pan, Sprinkle the 2 tsp. of Thai River Blend on the both sides of the chicken tenderloins.
7.  Cut the red bell pepper into quarters, remove the ribs, stem, and seeds.  Drizzle 1 tsp. of the prepared Thai Vinaigrette on the bell pepper.
8.  Drizzle 2 tsp. of the prepared Thai Vinaigrette on the chicken tenderloins.
9.  Grill the chicken and pepper until cooked.  (Chicken, about 3 minutes each side or until the internal temperature reaches 165 degrees, and the Pepper about 4 minutes each side or until slightly charred.)
10. Once the chicken and pepper is cooked, allow to cool enough to handle.
11. Dice the chicken and bell pepper and toss in a bowl.
12. In the bowl, add the mango, cashews, carrots, cilantro, and 3 Tbsp. of the prepared Thai Vinaigrette.  Toss well.
13. Using a ring mold, put a layer of pineapple, followed by 1 Tbsp. feta cheese, followed by, avocado, and finally topped with the Thai Chicken Salad.  Press firmly to help it keep the shape.
14. Carefully remove the ring mold and toss a little of the prepared Thai Vinaigrette with the micro greens and place on top of the tower.
15. Garnish with a drizzle of the prepared Thai Vinaigrette and whole cashews around the plate.
16. Serve at room temperature.

* This salad can be made without the ring mold.
* Micro Greens are baby sprouts of mixed green salad.  Any sprouts can be substituted.
* Ring Molds can be found at speciality kitchen stores but can be made at home for much less by purchasing a 3 1/2 inch diameter PVC pipe from your local hardware store.  Cut the PVC pipe into 2 inch sections and sand off the rough edges.  Wash before using with food.  They are also dishwasher (top rack) safe.



Coconut Moroccan Basmati Rice with a Hint of Lime

Coconut Moroccan Basmati Rice with a Hint of Lime
Yield:  8 Cups

2 Cups       Basmati Rice
4 Cups       Liquid (1 Can of Coconut Milk (about 1 1/3 Cup of Coconut Milk) about 2 1/3 Cups of Water)
1 1/4 tsp.  Hartz Moroccan Moorish Blend
1 tsp.         Kosher Salt
1 each       Lime (Peeled using a Vegetable Peeler, Zest the Remaining of the Lime, and Juiced)

1. Rinse the rice until the water runs clear then drain.
2. Bring the coconut milk, water, Moroccan Moorish Blend, salt, and lime peel to boil in a pot.
3. Add the rice and bring back to a boil.
4. Reduce to a simmer and cover.  Simmer covered for about 15 to 20 minutes or until all the water is absorbed.
5. Once the water is absorbed, remove from the heat and keep covered for about 3 minutes.
6. Remove the rice from the pot into a shallow dish using a fork.
7. Add the lime juice and fluff using the fork.
8. Serve and garnish with lime zest.

* Serve with chicken, fish or pork and fresh pineapple.

Turkey Tostada

Turkey Tostada
Yield: 6 Servings

2 Tbsp.            Olive Oil
1/2 each          Yellow Onion – Small Diced
2 each              Cans Black Beans with Juice
1 each              Can Refried Black Beans
2 tsp.                Hartz Garlic & Herb Spice Blend

3 pounds         Turkey Breast
1 tsp.                Hartz Black Bayou Spice Blend (Use more if you desire a spicier kick)
2 Tbsp.            Olive Oil
1 each              Yellow Onion – Small Diced
2 each              Garlic Cloves – Minced
2 Cans             Diced Tomatoes with Juice

As Needed      Tostada Shells
As Needed      Queso Fresco Cheese (Crumbled)
As Needed      Crema Mexicana Agria
1 bunch           Fresh Cilantro – Chopped
2 each              Limes – Quartered

Procedure for the Black Beans
1.   In a 2 quart pot add the first 2 Tbsp. olive oil and the 1/2 yellow onion and sauté on low until the onions have soften and become translucent.
2.  Add the black beans with juice and Garlic & Herb spice.  Simmer for about 30 minutes stirring often.
3.  Add the refried black beans and heat through.
4.  Place the beans into a bowl.

Procedure for the Turkey
1.  Dice the turkey into 2 inch cubes.
2.  Sprinkle with the Black Bayou Spice blend.
3.  In a 4 quart pot add the second 2 Tbsp. olive oil and the yellow onion and garlic and sauté on low until the onions and garlic have soften and become translucent.
4.  Add the turkey and sear all sides.
5.  Add the diced tomatoes and bring to a boil then reduce to a simmer.
6.  Cover and continue to cook for about 45 minutes or until the turkey can be shredded easily.  Stir often so it does not burn.
7.  When the turkey falls apart easily remove it from the pot onto a sheet pan.
8.  Using two forks shred the turkey.
9.  Place the turkey into a bowl.

Procedure for Building the Tostada
1.  Spoon some black beans onto the tostada shell.
2.  Add some shredded turkey.
3.  Add the crumbled Queso Fresco cheese.
4.  Drizzle with the Crema
5.  Sprinkle with some of the cilantro.
6.  Squeeze a lime wedge over the top.
7.  Enjoy.

*  You can prepare the beans and turkey meat at the same time.
*  Add more Black Bayou Blend to the turkey to make it spicier and you can also add it to the black beans.
*  Diced avocados if you like.
*  The Tostada Shells, Queso Fresco, and Crema can be found in most grocery stores.