TOMATO JAM

Tomato Jam

1-1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeño or other hot pepper, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.

2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use.

ROTISSERIE-STYLE CHICKEN

Rotisserie-Style Chicken
Chicken Seasoning gives chicken slow-roasted flavor and golden appearance without using a rotisserie.



Makes 8 servings.

Prep Time: 5 minutes

Cook Time: 1 hour 30 minutes


1 tablespoon oil

1 whole chicken (3 to 3 1/2 pounds)

2 tablespoons McCormick® Rotisserie Chicken Seasoning or 2 tablespoons McCormick® Perfect Pinch® Rotisserie Chicken Seasoning


1. Preheat oven to 375°F. Rub oil all over chicken. Sprinkle Seasoning over chicken. Place on rack in roasting pan.

2. Roast 1 to 1 1/2 hours until chicken is cooked through (internal temperature of breast reaches 170°F and thigh is 180°F).

SLOW COOKER ITALIAN SUBS

Slow Cooker Italian Sausage Subs


Serving size: 5






Prep time :10 minutes
Cook time :4 hours
Makes 5 servings

Ingredients
1 (19 ounce) package Bob Evans Sweet or Hot Italian Sausage
1 red pepper, sliced
1 green pepper, sliced
1 small onion, sliced
1 (26 ounce) jar tomato pasta sauce
5 sub buns
5 slices provolone cheese
Directions
In nonstick skillet over medium heat, cook sausage until brown. Place in slow cooker. Add peppers and onion. Top with pasta sauce. Cover and cook on low 4 to 6 hours until sausage is fully cooked. Place sausage in buns; top with peppers, onions, pasta sauce and cheese.

DAILY RECIPE AUGUST 28TH: TEXAS CAVIAR

Texas Caviar

2 (14 oz.) can ( drained) black-eyed peas 1 med. green bell pepper, chopped
1 (15 0z.) can (drained) white hominy 2 cloves garlic, crushed
2 med. tomatoes,chopped 1/2 cup chopped parsley
4 green onions,chopped 1 (8 0z.) bottle Italian dressing

Combine all ingredients, cover and marinate in refrigerator at least 2 hours
Serve with tortilla chips. (Cilantro may be subsituted for parsley)

BUFFALO CHICKEN BURGERS

BUFFALO CHICKEN BURGERS


Serves 4.

Vegetable oil, for drizzling
1 pound ground chicken
1 teaspoon poultry seasoning
1 Tabelsoon grill seasoning, such as McCormick's Montreal Steak Seasoning
2 garlic cloves, chopped
4 scallions, finely chopped
1 celery rib from the heart, with greens, finely chopped
2 tablespoons unsalted butter
1/4 cup hot sauce, such as Frank's Red Hot( I used wing sauce)
Crusty rolls, split
1/2 cup sour cream, reduced-fat sour cream, or Ranch dressing
1/4 cup blue cheese crumbles
salt and freshly ground black pepper
leaf lettuce

Place a healthy drizzle of oil in a mixing bowl. Add the turkey, poultry seasoning, grill seasoning, garlic, scallions, and celery. Mix the burgers and form into 4 1-inch-thick patties.

Heat a nonstick skillet over medium-high heat and cook the burgers for 6 minutes on each side (I think I did less - about 4-5 minutes). Remove to a plate.

Wipe the pan clean and reduce the heat to low. Melt the butter in the pan. Add the hot sauce to the melted butter. Return the patties to the skillet and turn to coat in the hot sauce-butter mixture. Place the burgers on bun bottoms. In a small bowl, mix the sour cream or Ranch dressing with the blue cheese crumbles and season with salt and pepper. Top the burgers with lettuce and blue cheese sauce, then set the bun tops in place.

DAILY RECIPE AUGUST 22ND: ASIAN PULLED PORK SANDWICHES

Asian Pulled Pork Sandwiches


Think of this dish as southern barbecue with an Asian twist. The pork is slow-cooked in a blend of hoisin and soy sauces and can be made a day or two before your gathering. We like to enjoy it southern style: with a bit of COLE Slaw tucked right in the sandwich for added crunch.


1/2 cup low-sodium soy sauce
1/2 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
1/4 cup honey
3 cloves garlic, minced
1 1/2 tablespoons peeled and grated fresh ginger
2 teaspoons dark sesame oil
1 1/2 teaspoons Chinese five-spice powder
4 pounds boneless Boston butt pork roast, trimmed of fat and cut into 2 inch chunks (you can substitute beef brisket)
10 buns


Step 1
Add everything but the meat and buns to the slow cooker and whisk to combine. Add the pork and toss it to coat. Cover and cook the meat on low for 8 hours.

Step 2
When the pork is done, remove it from the slow cooker with a slotted spoon and place it on a cutting board. Shred the pork by pulling the pieces apart with two forks.

Step 3
Return the meat to the cooker, stir it into the remaining sauce, and then serve it on the buns. If you like, make the dish up to 2 days ahead and store it covered in the refrigerator.

Step 4
Simply skim off any accumulated fat and reheat the meat in a saucepan over low heat before serving. Serves 10.

DAILY RECIPE AUGUST 21ST: ASIAN PASTA SALAD WITH THAI PEANUT DRESSING

Asian Pasta Salad With Peanut Dressing



Ingredients

1 1/4 lb. Corksscrew pasta, cooked "al dente"
1/2 cup Cucumber, peeled, seeded, thinly sliced
1/4 cup Red bell peppers, seeded, thinly sliced
1/4 cup Green bell peppers, seeded, thinly sliced
1/4 cup Red onion, thinly sliced
1/3 cup Tomato, thinly sliced
1/4 cup Scallions, minced
1 tsp. Parsley, chopped
1 T. Cashews, chopped, chopped
Pinch of Red chili flakes (optional)
Salt to season
Fresh ground black pepper to season
Fresh cilantro sprigs to garnish
Peanut Dressing
2 tsp. Creamy peanut butter
1/2 tsp. Whole grain mustard
2 tsp. Soy sauce
1 T. Sugar
2 tsp. Rice wine vinegar
1 tsp. Red wine vinegar
2 tsp. Fresh cilantro, minced
1/4 tsp. Fresh ginger, minced
1/3 cup Salad oil
Salt to season
Fresh ground black pepper to season
Method
Prepare Peanut Dressing by combining ingredients and mixing well. Adjust seasoning and reserve. Prepare pasta and salad ingredients, combine in a large bowl. Add enough Peanut Dressing to lightly coat pasta and vegetables. Season with salt and pepper, toss. Incorporate more dressing if needed. For service, place on chilled plates or transfer to a well-chilled platter and garnish with fresh cilantro sprigs. Serve immediately.

Makes 4 - 6 Servings