South of France Seasoning Blend

South of France Seasoning Blend

adapted from Cooking Light Annual Recipes 1997 

The seasoning blend add a light flavor to any type of poultry.

Makes about 4 tsp.                                    0 WW Blue points

1 tsp. dried oregano

1 tsp. dried marjoram

1 tsp. rubbed sage

1/2 tsp. dried basil

1/4 tsp. ground bay leaf

1. Combine all ingredients in a small bowl and stir well.
2. Store in an airtight container until ready to use.

Enjoy!

Mojo Criollo

Mojo Criollo

adapted from A Sassy Spoon

Mojo crillo is a Cuban marinade made from fresh garlic, sour orange, and oregano. It works well with for chicken, pork, or steak. 

Naranja agria or sour orange juice is available at Amazon but if you have a market that specializes in Latin American flavors you can usually find it there. I get mine at PriceRite.

Makes about 2 cups

8 large cloves

1/3 tsp. Kosher salt
1 1/2 cups sour orange juice (naranja agria)
1/3 cup minced onion
1 tsp. dried oregano
1/3 cup vegetable oil
Kosher salt and freshly ground pepper to taste

1. Add the garlic cloves with 1/3 salt in a mortar and pestle; Mash the garlic cloves until you get a smooth paste. 
2. Add the garlic paste, soup orange juice, onions, sour orange juice, oregano, oil, and salt & pepper in  the bowl of a food processor; Process until well combined.
3. Season to taste with salt and pepper.

Enjoy!

Tuscan Herb Rub

Tuscan Herb Rub

This herb rub is very versatile. It will work great on at types of meat, poultry or vegetables.

Makes about 1 Tbsp. (enough for 1 lb.)                      0 WW Blue points / serving

1 1/2 Tbsp. Kosher salt

1 tsp. onion powder

1/2 tsp. sugar substitute

1/2 tsp. dried rosemary, crushed

1/2 tsp. dried thyme

1/8 tsp. ground black pepper

1. Combine all ingredients in a small bowl.

Enjoy!

Rosemary Garlic Lemon Rub

Rosemary Garlic Lemon Rub

adapted from William & Sonoma 

This rub works well on chicken, lamb or beef.  Makes enough for about 1 pound of meat.

1 tsp dried rosemary

1 garlic clove, minced

3/4 tsp kosher salt

1/2 tsp freshly ground black pepper

Zest of 1/2 lemon, finely grated

• Combine all ingredients in a small bowl.
• Liberally coat 1 pound of meat and cook in your preferred manner.

Enjoy!

Pork Chops with Mojo Sauce

Pork Chops with Mojo Sauce

adapted from Foodnetwork.com

Serves 2            5  WW Blue points

1/2 cup + 1 Tbsp orange juice, divided

1/4 cup + 1 Tbsp lime juice, divided

2 Tbsp white wine vinegar

2 bone-in center cut pork chops, about 7 ounces each

1 tsp ground black pepper

2 tsp kosher salt

1/2 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp dried oregano

Cooking spray

2 Tbsp red onion, chopped

1 clove garlic, chopped

1. Combine the 1/2 cup of orange juice, 1/4 cup lime juice and vinegar. Add pork and marinade for at least an hour.
2. In a small bowl combine the pepper, salt, cumin, onion powder, garlic powder and oregano.
3. Pat the pork chops dry and sprinkle on the dry spice mixture.
4. Place the pork chops in a saute pan over high heat and sear on one side.
5. Flip the pork over and reduce the heat to moderate-low. Add the onion and saute for a couple minutes.
6. Add the garlic and cook for a few more minutes.
7. Add the remaining 2 Tbsp orange juice, 2 Tbsp lime juice and wine. Simmer until the sauce begin to thicken and the pork chops are cooked through.
8. Remove the chops and and keep warm. Continue to cook the sauce until it is reduced by half.
9. Pour the sauce over the chops and serve.

Enjoy!

Zesty Chicken Marinade

 Zesty Chicken Marinade

adapted from Derrick Riches' Chicken Breast Marinade

I am playing around with reducing the oil in marinades, similar to how you can make a less oil version of Good Seasons Italian Salad Dressing. You replace half of the oil with water.

Makes about 1/4 cup marinade. Enough for 1-2 chicken breasts        

0 Blue WW Points

2 Tbsp olive oil

2 Tbsp water

1 tsp white balsamic vinegar

2/3 tsp kosher salt

2/3 tsp sugar substitute

1/3 tsp dried oregano

1/3 tsp dried basil

1/3 tsp onion powder

1/3 tsp garlic powder

1/3 tsp ground black pepper

1/3 tsp crushed red pepper flakes

1. Combine all ingredients. Pour over chicken and marinade overnight. 
2. Cook using your preferred cooking method ... roast, grill, broil, pan-roasted.

All-Purpose Rub

 All-Purpose Rub

adapted from All Purpose Dry Rub in Food & Wine June 1995

Great on pork, brisket, chicken, or cheese.

Makes about 1/4 cup

1 Tbsp ground black pepper

1 Tbsp paprika

1 Tbsp onion powder

1 1/2 tsp Truvia Brown Sugar Blend

1 1/2 tsp Penzeys Chili 3000 or your favorite chili powder

1 1/2 tsp kosher salt

1/4 tsp ground sage

1/4 tsp ground nutmeg

1/8 tsp cayenne pepper

Combine all ingredients in a small container until ready to use. Can be used for up to a couple months.

Classic Chicken Rub

 Classic Chicken Rub

adapted from Cluckin' Classic Rub in The Barbecue Lover's Big Book of BBQ Sauces by Cheryl & Jim Jamison

Great for any type of poultry.

Makes about 1/4 cup

3/4 Tbsp kosher salt

2 tsp garlic salt

2 tsp mustard powder

2 tsp dried thyme

2 tsp dried lemon zest

2 tsp ground black pepper

2 tsp ground cayenne

Combine all ingredients in a small container. Can be used for several months.

Tim Love's Wild Game Rub

Tim Love’s flagship restaurant in Fort Worth, Texas — The Lonesome Dove Western Bistro — has earned critical acclaim since it opened in 2000. In April 2007, Tim opened a classic burger joint called The Love Shack. The Love Shack is a casual outdoor spot serving fresh burgers, sausages, hand-cut fries and onion rings, and root beer on tap. The Love Shack is adjacent to The White Elephant Saloon, an authentic Wild West Saloon, established in 1887.
I have never been to any of his restaurants but heard of him when he reigned supreme in Iron Chef "Chiles" battling against Iron Chef Masaharu Morimoto in 2007. You can purchase his signature rub on his website or make the version published in Food & Wine magazine in July 2010.
Tim Love's Wild Game Rub
1/4 cup kosher salt
1/4 cup freshly ground pepper
1/4 cup pure chile powder, such as guajillo or ancho (I used ancho)
2 tablespoons ground cumin
2 tablespoons fresh thyme leaves
2 tablespoons fresh rosemary
Mix all of the ingredients in a jar and store in the refrigerator for up to 6 months.

I made a full batch of this rub so if any of you who are local want to try it let me know.

Which Chicken Dish to Make ... Couldn't Decide So We Made Both

Mojito Chicken Marinade

4 tablespoons chopped fresh mint, divided

3 tablespoons lime juice

2 tablespoons extra-virgin olive oil

2 tablespoons pineapple rum

2 teaspoons grated lime peel

Combine all ingredients and pour over 2 boneless, skinless chicken breasts  

Caesar Chicken Marinade

1/4 cup plus 2 tablespoons extra-virgin olive oil  

2 tablespoons red wine vinegar  

1 tablespoon Dijon mustard  

1 teaspoon anchovy paste  

2 large cloves garlic, smashed
Salt and pepper 

Combine all ingredients and pour over 2 boneless, skinless chicken breasts 

When all was said and done, Warren preferred the Mojito Chicken and I preferred the Caesar. Should make sharinf leftovers pretty easy.