Seared Salmon Fillet

Seared Salmon Fillet

Ingredients

3 each 6 oz salmon fillets

2 tbsp grapeseed oil

salt and pepper to taste

Directions

IN A HOT SAUTE PAN, ADD 1 TBSP GRAPESEED OIL AND ALLOW TO GET HOT. ADD THE SALMON. 

LET IT SEAR FOR 2 TO 3MINUTES BEFORE TRYING TO TURN OVER. WHEN SALMON IS READY TO BE TURNED, IT WILL NOT STICK TO THE PAN. TURN SALMON OVER AND CONTINUE TO COOK FOR ANOTHER 3 TO 4 MINUTES UNTIL DONE. 

 

Sautéed Shrimp

Sautéed Shrimp

Ingredients

1 lb medium sized shrimp, raw

2 tbsp soy sauce

2 tbsp grapeseed oil

1 tbsp honey

1 tsp sesame oil

1 kit Signature Sidekicks Sesame Ginger Stir Fry

Directions

PLACE SOY SAUCE, OIL, HONEY AND SESAME OIL IN A MIXING BOWL AND MIX TOGETHER. 

PLACE THE RAW SHRIMP INTO THE MIXING BOWL WITH THE OTHER INGREDIENTS AND ALLOW THE SHRIMP TO MARINATE FOR 10 MINUTES. 

HEAT A LARGE SKILLET OVER MEDIUM-HIGH HEAT. COOK AND STIR THE SHRIMP FOR 3 TO 4 MINUTES UNTIL COOKED THRU.

USING THE SAME PAN, COOK THE SESAME GINGER STIR FRY.

ADD THE SHRIMP INTO THE PAN WITH THE VEGGIES AND SERVE.

 

Rotisserie Chicken

Rotisserie Chicken

Ingredients

1 each 3 lbs whole chicken

1 bunch fresh thyme

1 bunch fresh rosemary

2 lemons, cut in half

1 tbsp grapeseed oil

salt and pepper to taste

Directions

PRE-HEAT THE OVEN AT 350 DEGREES. RINSE THE CHICKEN AND DRY WELL. STUFF THE CAVITY WITH THE WHOLE HERBS, LEMON HALVES AND GARLIC CLOVES.

RUB THE CHICKEN DOWN WITH THE GRAPESEED OIL AND SEASON WITH SALT AND PEPPER.

PLACE THE CHICKEN ON A SHEET PAN WITH A ROASTING RACK TO ELEVATE THE CHICKEN TO KEEP IT FROM BURNING ON THE BOTTOM.  ROAST THE CHICKEN AT 350 FOR 1 HOUR & 45 MINUTES. CHECK FOR DONENESS. CHICKEN SHOULD BE AT 160 DEGREES INTERNAL TEMP. 

Grilled Chicken Breast

Grilled Chicken Breast

Ingredients

3 each 6 oz boneless chicken breast

2 tbsp soy sauce

2 tbsp grapeseed oil

1 tbsp honey

1 tsp sesame oil

Directions

PLACE SOY SAUCE, OIL, HONEY AND SESAME OIL IN A MIXING BOWL AND MIX TOGTHER. 

PLACE THE CHICKEN BREAST INTO THE MIXING BOWL WITH THE OTHER INGREDIENTS AND ALLOW THE CHICKEN TO MARINATE FOR 10 MINUTES. PLACE ON THE HOT GRILL AND COOK FOR 4 TO FIVE MINUTES ON EACH SIDE UNTIL COOKED THRU. 

Beef Roast

Beef Roast

Ingredients

2 lbs beef eye roast

1 tsp garlic powder

1 tsp onion powder

1 tsp italian seasoning

1 tsp salt

1 tsp pepper

grapeseed oil

Directions

HEAT A LARGE SAUTE PAN OVER MEDIUM HIGH HEAT AND ALLOW THE PAN TO GET HOT. WHILE PAN IS GETTING HOT, MIX ALL OF THE SPICES TOGETHER AND RUB THE RAW ROAST ALL AROUND WITH THE SPICE MIX EVENLY.     

ADD THE OIL TO THE HOT PAN AND CAREFULLY ADD THE ROAST TO THE PAN AND SEAR THE ROAST ON ALL SIDES FOR 3 TO 4 MINUTES UNTIL NICELY CHARRED ON ALL SIDES. PLACE THE CHARRED ROAST ONTO A SHEET PAN AND PLACE ITNO A PRE HEATED 375 DEGREE OVEN.  

COOK THE ROAST FOR 30 TO 40 MINUTES DEPENDING ON THE DONENESS DESIRED.  

WHEN ROAST IS DONE, ALLOW THE ROAST TO REST OUTSIDE THE OVEN FOR 5 TO 10 MINUTES BEFORE CUTTING AND SERVING.    

 

 


 

Roasted Pork Loin

Roasted Pork Loin

Ingredients

2 lbs boneless pork loin

1 tsp garlic powder

1 tsp onion powder

1 tsp italian seasoning

1 tsp salt

1 tsp pepper

grapeseed oil

Directions

HEAT A LARGE SAUTE PAN OVER MEDIUM HIGH HEAT AND ALLOW THE PAN TO GET HOT. WHILE PAN IS GETTING HOT, MIX ALL OF THE SPICES TOGTHER AND RUB THE PORK LOIN ALL AROUND WITH THE SPICE MIX EVENLY. 

ADD THE OIL TO THE HOT PAN A ND CAREFULLY ADD THEPORK LOINTO THE PAN AND SEAR THE ROAST ON ALL SIDES FOR 3 TO 4 MINUTES UNTIL NICELY CHARRED ON ALL SIDES.

PLACE THE CHARRED PORK LOIN ONTO A SHEET PAN AND PLACE ITNO A PRE HEATED 375 DEGREE OVEN.

COOK THE PORK LOIN FOR 30 TO 40 MINUTES DEPENDING ON THE DONENESS DESIRED.

WHEN PORK LOIN IS DONE, ALLOW THE PORK LOINTO REST OUTSIDE THE OVEN FOR 5 TO 10 MINUTES BEFORE CUTTING AND SERVING.

Baby Back Ribs

Baby Back Ribs

Ingredients

1/2 cup chili powder

1/4 cup sugar

1/4 cup brown sugar

3 tbsp salt

2 tbsp pepper

1 tbsp cumin

1 tsp dry mustard

1 tsp cayenne pepper

3 racks pork baby back ribs, raw

2 cup bbq sauce

Directions

PREHEAT OVEN TO 250 DEGREES.

MIX ALL THE SPICES TOGTHER IN A SMALL BOWL. 

RUB THE RAW RIBS ALL OVER WITH THE RUB MIXER AND PLACE MEAT SIDE DOWN ONTO ALUMINUM FOIL WITH RIB MEAT-SIDE DOWN, FOLD FOIL AROUND THE RIBS TO CREATE A TIGHT SEAL.

PLACE THE FOIL WRAPPED RIBS ONTO A SHEET PAN AND PLACE INTO THE PRE HEATED OVEN AND BAKE FOR 2 HOURS UNTIL TENDER AND REMOVE FROM THE OVEN.

TURN THE OVEN UP TO 350 DEGREES.

PULL BACK THE FOIL FROM THE RIBS AND TURN THE RACKS OVER,  MEAT SIDE FACING UP NOW.

PLACE BACK INTO THE 350 DEGREE OVEN, LEAVING FOIL OPEN. 

BAKE FOR 20 MINUTES, REMOVE FROM THE OVEN,  AND BRUSH RIBS WITH BBQ SAUCE. 

PLACE RIBS BACK INTO THE OVEN FOR 20 MINUTES TO FINISH COOKING. 

BRUSH THE RIBS AGAIN WITH BBQ SAUCE AND SERVE.

Stir Fry Beef

Stir Fry Beef

Ingredients

1 lb BEEF SIRLOIN STEAK, CUT INTO 2 INCH STRIPS

2 tbsp SOY SAUCE

2 tbsp GRAPESEED OIL

1 tbsp HONEY

1 tsp SESAME OIL

1 kit Signature Sidekicks Asian Stir Fry

Directions

PLACE SOY SAUCE, OIL, HONEY AND SESAME OIL IN A MIXING BOWL AND MIX TOGTHER. 

PLACE THE CUT BEEF INTO THE MIXING BOWL WITH THE OTHER INGREDIENTS AND ALLOW THE BEEF TO MARINATE FOR 10 MINUTES. 

HEAT A LARGE SKILLET OVER MEDIUM-HIGH HEAT. COOK AND STIR THE BEEF FOR 3 MINUTES. SET ASIDE.

USING THE SAME PAN, COOK THE ASIAN STIR FRY SIDE KICK KIT AND ADD THE COOKED BEEF INTO THE PAN AND SERVE.

Fried Chicken

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Fried Chicken

Ingredients

6 eggs, whipped

1/2 cup buttermilk

1 tbsp cajun seasoning

6 pieces, bone in chicken

4 cups vegetable oil

3 cups all purpose flour

1 tbsp salt

1 tsp pepper

Directions

In a large bowl, blend the eggs, buttermilk and Cajun spice. Mix well, and then pour over the chicken pieces, mixing and coating well. After coating the chicken, cover and refrigerate overnight, or for a minimum of 4 hours.

Preheat the oil to 300 degrees F in a deep-fryer. Remove the chicken from the marinade and allow to sit on a baking screen for 5 minutes. This will allow any excess marinade to drip off.

Next, in a large bowl, blend the flour, salt and pepper, mixing well. Dredge the marinated chicken in the flour. Coat the chicken well with flour, and then tap off any excess. Add to the heated oil. Fry the chicken in batches until it reaches 165 degrees F on an instant-read thermometer, 13 to 15 minutes. Then remove from the oil and allow any excess to drip off before serving. This will allow the meat to rest before serving. Repeat the cooking process with the remaining chicken. (Hold the cooked chicken in the oven on low temperature if doing in batches.)

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Beef Brisket

Beef Brisket

Ingredients

3 lbs beef brisket (raw)

2 tbsp garlic powder

2 tbsp dijon mustard

1 tbsp tomato paste

2 tsp salt

1 tsp pepper

2 tbsp bbq dry rub seasoning mix

3/4 cup bbq sauce

1 tbsp sriracha

1/4 cup honey

Directions

COMBINE THE GARLIC POWDER, MUSTARD, TOMATO PASTE, SALT, PEPPER AND BBQ RUB TOGTHER INTO A PASTE. RUB THE RAW BEEF BRISKET WITH THE PASTE ON ALL SIDES AND LET SIT REFRIGERATED FOR 2 HOURS.

HEAT THE BBQ GRILL. 

BBQ THE BRISKET SLOWLY OVER INDIRECT HEAT AT AN APPROXIMATE TEMP OF 250 DEGREES UNTIL THE MEAT IS FORK TENDER, FOR ABOUT 3 HOURS. 

TOWARDS THE END OF THE COOKING, COMBINE THE BBQ SAUCE, SRIRACHA AND THE HONEY IN A SMALL BOWL AND SPREAD ONTO THE BRISKET. 

REMOVE THE BRISKET AND ALLOW TO REST FOR 5 TO 10 MINUTES BEFORE SLICING AND SERVING.

 

Vanilla & Peach Compote Topping

Vanilla & Peach Compote Topping

Ingredients

3 cups sliced peaches

1/4 cup apple juice

1 cinnamon stick (optional)

1 tsp vanilla extract

1/2 lemon, juiced

1 tbsp honey

dash salt

Method

PLACE ALL INGREDIENTS TOGETHER INTO A SAUCE POT AND BRING TO A SLIGHT SIMMER OVER MEDIUM HEAT. TURN DOWN THE HEAT TO LOW-MEDIUM AND CONTINUE TO GENTTY STEW THE COMPOTE WHILE STIRRING FOR 5 MINUTES. REMOVE FROM HEAT. SEASON WITH A DASH OF SALT TO BALANCE OUT THE FLAVOR AND ALLOW TO CHILL DOWN TO ROOM TEMP.

RECOMMENDED

Serve as a topping on Robert Irvine Foods Cheesecake

Low Fat Grand Marnier Macerated Strawberry Topping

Low Fat Grand Marnier Macerated Strawberry Topping

Ingredients

2 cups fresh strawberries, quartered

2 tbsp Grand Marnier

2 tbsp honey

1/2 tsp vanilla extract

1 orange, juiced

Method

PLACE THE CUT STRAWBERRIES INTO A MIXING BOWL AND ADD THE REST OF THE INGREDIENTS. GENTLY TOSS WITH A SPOON AND ALLOW THE STRAWBERRIES TO MARINATE IN THE FRIDGE FOR 15 MINUTES. SPOON ON TOP OF THE CHEESECAKE AS A TOPPING.

RECOMMENDATION

Serve as a topping on Robert Irvine Foods Cheesecake

Curry & Mango Remoulade Sauce

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Curry & Mango Remoulade Sauce

Ingredients

1/4 cup mango chutney (store bought)

1/2 cup plain yogurt

2 tsp yellow curry powder

1/2 lemon, juice only

1 dash sriracha

1 tbsp celery, minced

1 tbsp onion, minced

1 dill pickle, minced

1 tsp parsley, chopped

salt and pepper, to taste

Method

Mix all ingredients together with a spoon and refrigerate until ready to serve.

RECOMMENDATION

Serve this as a side with Robert Irvine Foods Gourmet Crab Cakes

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Apple & Cabbage Slaw

Apple & Cabbage Slaw

Ingredients

4 cups white cabbage,  finely shredded

2 cups red cabbage, finely shredded

2 granny smith apples, peeled and thin julienned

1/2 cup carrots, shredded

1/4 cup rice wine vinegar

1/2 cup low fat mayonnaise

1/4 cup dijon mustard

3 tbsp honey

1/2 tsp celery salt

dash fresh ground black pepper

Method

In a large mixing bowl, whisk together the rice wine vinegar, low fat mayo, dijon mustard, honey, celery salt and pepper. Add remaining ingredients and toss until well blended. Refrigerate until ready to serve.

RECOMMENDATION

Serve this as a side with Robert Irvine Foods Gourmet Crab Cakes