Mediterranean Spice Blend – Pasta, Chicken, Pork, Mahi-Mahi, Zucchini & Crock Pot Recipes
Mediterranean grilled chicken and vegetable sandwiches
1 eggplant (small) cut lengthwise into 1/2-inch slices.
1 yellow squash cut lengthwise into 1/2-inch slices.
1 zucchini cut lengthwise into 1/2-inch slices.
1 red onion, peeled, cut into 1/4-inch slices
3 teaspoons Mediterranean mix
2 tablespoons bottled Italian Wishbone dressing
1-2 teaspoons lemon-lime salt
1/8 teaspoon Cayenne or Black Pepper
olive oil cooking spray
6 slices of Pepper Jack cheese
2 roasted bell peppers, see instructions.
2 12-inch sourdough sticks cut lengthwise, remove some of the soft dough to make room inside.
1 lg. sliced tomato
fresh ground pepper
10-12 pickled jalapeno slices
6 basil leaves, fresh
6 romaine lettuce leaves, washed and patted dry
To Roast Peppers:
Cut peppers into half-seeds, put on gas grill, when peppers begin to blister, turn as needed to sear all sides, remove, immediately place in a zip lock bag, close tightly and let rest for 20 minutes . When cool, remove and rub with a paper towel to remove the skin. Cut into 1″ strips. Peppers can also be oven roasted, but they are not as flavorful.
sandwich dressing
2 teaspoons Mediterranean mix
2 tablespoons bottled Italian Wishbone dressing
1 plain yogurt tab
3 tablespoons hot brown mustard
fresh ground pepper
2 tablespoons cottage cheese
3 dashes of Tabasco, green is best
1 green onion, chopped
2 garlic cloves crushed and minced
1 teaspoon fresh lemon juice
Place all dressing ingredients in food processor mixture on low heat until smooth, refrigerated.
Addresses:
Cut baguettes lengthwise, place under broiler, toast until golden brown, set aside. Arrange eggplant, squash, zucchini and onion on a cookie sheet, drizzle with olive oil, sprinkle with Mediterranean Medley, lemon lime salt and cayenne or black pepper, grill about 4-5 minutes until lightly browned. browned, turn the vegetables over and brown the other side. Remove from oven and assemble. Note: Vegetables can also be made on your gas grill.
To assemble:
Spread the dressing generously on the inside of the toasted bread, place the tomatoes in the well, where you removed the dough, sprinkle with pepper and lemon-lime salt, place half of the jalapeno slices on each baguette, layer: basil leaves, Romaine lettuce, eggplant, butternut squash, pepper jack cheese, zucchini, and onion. Drizzle more dressing over vegetables; top with remaining half of baguette. Cut into 2-4 sandwiches. Ready!
grilled zucchini
Slice zucchini lengthwise, lay out 3-4 sheets of paper towels, lay out slices and sprinkle with kosher or sea salt, let sit for about 20 minutes to draw out some moisture, lightly rinse and pat dry, brush both sides lightly with olive oil. Mediterranean Medley sprinkles and just plain good stuff! Lemon-lime salt lightly on one side, grill 2-3 minutes until golden brown, flip and repeat. Remove, sprinkle with Parmesan cheese. Serve immediately while hot.
toasted corn
Brush fresh corn with butter or olive oil. Sprinkle Mediterranean Medley and lemon and lime salt. Wrap in foil and grill or roast in a 350 degree oven for about 20 minutes or until done.
mahi mahi mix
1-2 pounds Mahi-Mahi or fish of your choice
2 tablespoons Mediterranean mix
1/2 teaspoon lemon lime salt
3- 4 Roma tomatoes coarsely chopped
3 tablespoons grated fresh Parmesan cheese
4 tablespoons of butter
1 lemon of each, 1 lime cut into wedges
1 tablespoon chopped fresh parsley and basil
Addresses:
Preheat oven to 375°. Melt 3 tablespoons of butter in a skillet. Add the chopped tomatoes and 1/2 Mediterranean Medley, half Lemon Lime Salt and Parsley, sauté for 30 seconds. Remove from heat and add the grated Parmesan cheese. Arrange Mahi-Mahi in a buttered 9×12-inch baking dish. Sprinkle remaining half Mediterranean Medley and Lemon Lime salt over Mahi-Mahi, squeeze 1-2 lemon slices over Mahi-Mahi. Drizzle Mahi-Mahi with remaining butter. Bake 5-7 minutes, remove from oven spoon Tomato Cheese Mix on top, bake an additional 15-20 minutes or until set. Sprinkle basil on top, decorate with lemon, lime wedges. Enjoy!
chicken mix
Squeeze fresh lemon or lime over the boneless chicken breast batter over Mediterranean Medley and Lemon Lime Salt, rub, place in a resealable plastic bag, marinate 1-3 hours, then grill, squeeze fresh lime over chicken while flipping. Serve with Rice Pilaf or Potato Medley!
Note: This can also be done on the stovetop, just dust lightly with flour and fry in 1tbsp butter or olive oil until done.
Potato Mix
Bake 1 large Russet or Yukon Gold potato until done, set oven to 350, cut baked potato in half lengthwise, scrape potato from skin 1/2 inch from skin. Arrange the shells in small baking dishes or a serving dish and set aside, being careful not to damage the shells. Place potato in bowl with 2 tablespoons sour cream, 1 tablespoon milk, 1 tablespoon each: green onion, 1 tablespoon fried shredded onion, 1 teaspoon Mediterranean mix, diced mushrooms, chopped bell pepper (cook in microwave mushrooms and bell pepper 1 minute to pre-cook slightly), 1/4 teaspoon lemon-lime salt, 1/2 cup grated cheddar or Parmesan cheese, reserving a small amount of cheese, and fried onions for garnish. Mix all the ingredients together. Spoon into potato skins, return to 350 degree oven for 20 minutes, remove, garnish with cheese and onion, return for 3-5 minutes or until cheese is melted, serve 2.
Simply Mediterranean Potato Salad
4 Medication Yukon Gold or Russet Potatoes
4 sliced green onions
2 pickled cucumbers in small cubes
2 Celery Ribs, sliced 1/8″
3 eggs boiled and chopped
1/2 red or green bell pepper diced
2-3 tablespoons. pickle juice
1 teaspoon dill weed
1 teaspoon of celery seed gold powder
1 teaspoon Lemon/Lime Salt
1 tablespoon Mediterranean potpourri
1/2 cup mayonnaise with 1 tsp. Mixed mustard.
Addresses:
Boil the potatoes until tender. Optionally peel, in a large bowl dice the potatoes, eggs, onion, pickles, celery and bell pepper. Add pickle juice, sprinkle dill weed, celery seed, lemon-lime salt from Just Simply Good Stuff and Mediterranean Medley over all. Stir, mix the mayonnaise and mustard mixtures, add to the salad and mix well. Refrigerate 2-3 hours or overnight. Stir again before serving.
Chicken wrapped in prosciutto
2-4 boneless skinless chicken breasts
Prosciutto Ham – 3 u. by chest
2 butter spoons
1/2 cup chopped fresh mushrooms (Crimini’s are best)
Just good stuff! mediterranean potpourri
Just good stuff! lemon/lime salt
2-4 slices of Swiss cheese
white wine (optional)
Non-stick spray oil
Addresses:
Spray baking pan with nonstick spray. Place chicken in skillet.
Lightly butter the top of each breast, sprinkle with Mediterranean Medley and lemon/lime salt, sprinkle with mushrooms and press butter to stick. Layer a prosciutto slice lengthwise and tuck under the breast, next layer of Swiss cheese, and then place the 2 additional prosciutto slices over the cheese and across the width of the chicken breast. For a small amount of wine in pan, cover with foil and bake at 400 for 20 min. Remove foil and bake an additional 10 to 15 minutes or until set. It can also thicken pan juices for a flavorful sauce.
Crock pot Medley chicken or pork
4-8 chicken thighs – skinless and boneless
You can substitute it with pork chops or boneless pork tenderloin
1 can (14 oz) chicken broth
½ onion chopped
2- thinly sliced celery stalks
½ bell pepper green, red or both (cut into strips)
6-8 Crimini Mushrooms, sliced (or use canned)
Just good stuff! mediterranean potpourri
1/2 teaspoon Simply good stuff! lemon/lime salt
1 tab instant brown or white rice (optional)
Addresses:
For 1 cup of rice in a crock pot, add the chicken broth.
Generously shake the Mediterranean mix on all sides of the meat and the lemon/lime salt
Place the chicken in the pot over the rice.
Layer: onions, mushrooms, celery, and bell peppers over the meat.
Cover and cook for several hours or all day!
Easy Salad Dressing:
Add Mediterranean Medley (to taste) to vinegar and oil for a quick and easy salad dressing!