Thursday, June 30, 2016

Jada Lime Grilled Corn

I love grilled corn on the cob. The slight bit of smokiness and char from the grill highlights the sweetness of the fresh corn. Topping the corn with Jada Lime Chicken Salt seasoned butter adds a tangy sunniness to this summer treat.

Jada Lime Grilled Corn
by Diana

4 ears of corn, silk removed but inner husks intact
1/2 cup unsalted butter, softened
1/2 teaspoon Jada Lime Chicken Salt
1/4 cup finely shredded Parmesan or aged Asiago cheese

Soak the corn with the silk removed, but inner husks still intact, for an hour in water. This will help to keep the corn from charring too much.

Make the butter by mixing the unsalted butter, Jada Lime Chicken Salt and cheese together. Set the butter aside until ready to serve.

Preheat your grill on medium-high. Grill corn for about 10 minutes, turning a few times until done. Depending on the size of the ears of corn, this may take a few minutes more or less. Pull back the husks and slather with the Jada Lime butter. Don't forget the napkins!

Wednesday, June 29, 2016

Mixed Vegetables with Chicken Salt Spice Blend

Since it is barbecue season and there is a nice vegetable assortment in Korea, I made a Chicken Salt spice blend to go with them. The mixed vegetables can be made on the barbecue or in the oven, but since it is raining we made them in the oven.

Mixed Vegetables with Chicken Salt Spice Blend
by Nancy Follwell

Chicken Salt Spice Blend:
3 Tablespoons brown sugar
1 teaspoon Chicken Salt Lime
1 teaspoon Chicken Salt Barbecue
1 teaspoon Chicken Salt Turmeric
1 teaspoon Chicken Salt Original
1/2 teaspoon Chicken Salt Red Pepper

Mix all ingredients together and place in a shaker container.

Mixed Vegetables:
Brussels sprouts, cleaned, cut in half
Zucchini, 1-inch slices, cut in half
White mushrooms, cleaned, trimmed, thick slices
Brown mushrooms, cleaned, trimmed, thick slices
Yellow & red peppers, cleaned, cut in strips, then in half
Sweet potato, peeled, cut into thick chunks
Or whatever vegetables you have on hand.

Preheat oven to 400°F.

Place vegetables on an oven tray and pour 3 Tablespoons of olive oil and 2 Tablespoons Spice Blend over the vegetables. Toss to coat. Bake for 15 to 20 minutes until vegetables are tender. When they are done, sprinkle one more Tablespoon over the vegetables.

Tuesday, June 28, 2016

Low Sodium Chicken Salt Hole In The Middle

This recipe is known by many different names and always uses salt and pepper - but now, replace the salt and use the Low Sodium Chicken Salt. As for the names of this recipe, they can be "Hole In The Middle", "Toad In The Hole", Bird In The Basket" - nonetheless, this recipe takes you back to your childhood and, for some, their adulthood. When my bride Iloe and I first got married 17 years ago, she wanted something different for breakfast one morning - to which I said "I'll make you a Hole In The Middle". She looked at me perplexed as I went into our kitchen to make this fast breakfast treat.

Low Sodium Chicken Salt Hole In The Middle
by Glenn Edwards

1 slice of your favorite bread, at least 1/2-inch thick
1 egg
2 Tablespoons unsalted butter
Low Sodium Chicken Salt, to taste
Cracked black pepper, to taste

Cut a hole in the middle of bread and reserve the removed portion to toast. Put the butter in a skillet over medium-high heat and place the slice of bread in the skillet once the butter melts completely. Break the egg into the hole in the slice of bread and salt and pepper. Flip over the bread/egg carefully and continue to cook until egg is over-easy. Also, while the egg is cooking, take the reserved portion of bread from making the hole and toast it in the skillet, as well. Enjoy!

Monday, June 27, 2016

Fully Loaded Baked Potato Soup

Fully Loaded Baked Potato Soup
By Tamela K.
Adapted from Guy Fieri's Fully Loaded Baked Potato Soup

6 large baking potatoes
6 Tablespoons olive oil
3 Tablespoons Jada Spice's Low Sodium Chicken Salt seasoning, divided
16 ounces bacon
1 medium onion, diced
1/4 cup celery, diced
1/2 cup all-purpose flour
7 cups whole milk
1 Tablespoon freshly ground pepper
8 ounces sharp cheddar cheese, grated
6 ounces sour cream
3 Tablespoons finely chopped green onion

Preheat oven to 350°F. Scrub the outside of the potatoes. Rub approximately 1 Tablespoon of olive oil over the outside of each potato. Sprinkle the outside of each potato with approximately 1 teaspoon of Jada Spice's Low Sodium Chicken Salt seasoning. Roll each potato individually in enough aluminum foil to cover each potato. Bake the potatoes for approximately 1 hour, or until the potato is soft when pinched.

Cut bacon into strips and fry in large Dutch oven pot over medium heat until crisp. Remove bacon pieces from pot and place on paper towel. Drain approximately half of the bacon grease and discard. In the remaining grease, cook diced onion and celery over a low heat until they become soft, approximately 3 minutes. Add flour to Dutch oven and stir with onion and celery over low heat for 1 minute. Pour all of the milk into the mixture, stirring frequently and cook until it starts to thicken.

Unwrap baked potatoes from aluminum. Peal skins off of potatoes and discard. Cut potatoes into small cubes. Place potato cubes into the pot. If you prefer a thicker consistency for the soup, smash some of the potato cubes with a potato masher or back of spoon.

Stir in remaining 1 Tablespoon Jada Foods Low Sodium Chicken Salt seasoning, pepper, 6 ounces of grated cheese, 4 ounces of sour cream and 3/4 of the cooked bacon. Continue to cook and stir until the cheese is melted and soup is bubbly. Remove from heat.

Place soup into individual bowls. Top each bowl equally with the remaining cheese, sour cream, chopped green onion and bacon bits.

Thursday, June 23, 2016

Grilled Red Pepper Flatbread

I absolutely love pizza and flatbreads. I will make doughs monthly and freeze individual portions to cook up during the week. It is just such a versatile meal and makes lunches and dinners very fun. One of the fun things about doughs is that you can do anything with them. As far as seasoning goes...season your doughs to compliment what you are serving on them. Jada Chicken Salt seasoning helps you by making a few different seasonings to choose from. For this dough, I used the Red Pepper version. I did my flatbread on a grill (that is what this recipe calls for), but you can bake this in the oven.

Grilled Red Pepper Flatbread
by Traci

1 1/4 cup all-purpose flour and more for dusting
1/4 teaspoon sugar
1 1/2 teaspoons Chicken Salt Red Pepper seasoning
1/2 package active dry yeast
1/4 cup water (you may need more)

Mix all dry ingredients together in a medium bowl. Slowly stir in water, combining all ingredients together to form a dough. When combined, place it onto a floured cutting board. Knead until the dough is smooth and workable.

Place a towel over the dough and let it sit for about an hour, or until doubled in size.

When it has doubled, roll out onto the cutting board in a rectangular shape. You may need to dust with flour.

Heat your grill to a medium heat. Lightly oil the grate so your dough won't stick. Place your dough onto the grate and cook about 4 minutes, or to your desired crispiness. Take it off the grate and flip over. Top with your desired toppings. Place back onto the grill and allow to cook until the other side is done.

I hope this gives you a ton of ideas for great, easy meals.

Wednesday, June 22, 2016

Not your Mother's Collard Greens

When the folks at Jada Chicken Salt offered us samples of their different flavors, I couldn't wait to use them. Unfortunately, I had no idea of what I was going to make, until I saw some nice collard greens at the produce stand. I knew the Chicken Salt would work great in my greens! And speaking of greens, I worked with a young man that claimed his Granny made the best collard greens in the world. I told him that mine were better than his Granny's, and I'd make him some to compare, but that he had to be honest and tell me who had the best greens. I brought some to work one day, heated them up and let him try them. He opened the container, poked around in it with his fork, smelled it, then ate a big forkful. The big grin on his face told me whose greens were the best! And now, they're even better with the addition of Chicken Salt!

Not your Mother's Collard Greens
by Matt the Butcher

4 cups chicken broth
1 bunch collard greens, washed, tough stems removed
20 cloves peeled garlic (that's right, 20!!)
1 medium onion, sliced
8 ounces Teet's Smoked Pure Pork Sausage, sliced
2 Tablespoons Barbeque Chicken Salt
1 teaspoon Red Pepper Chicken Salt

Chop greens, add to a large pot with all the other ingredients and bring to a high simmer. Cook until greens are tender, about 90 minutes.