Fire Up the Flavor

September 19, 2012

Caribbean Pork Kabobs

Caribbean Pork Kabobs
Serves: 9
Prep Time: 15 minutes
Cooking Time: 10 to 15 minutes
1/2 cup pineapple juice
3 tablespoons Mrs. Dash® Caribbean Citrus Seasoning Blend, divided
1 pound pork tenderloin, cut into small cubes
1 sweet onion, cut into cubes
1 red bell pepper, cut into cubes
1/2 fresh pineapple, peeled, cut into cubes
Mix pineapple juice and 2 tablespoons seasoning blend in a small bowl.
Pour 3/8 cup (6 tablespoons) of the pineapple juice mix­ture over the pork in a separate bowl and the remaining over the vegetables. Stir to coat evenly.
Cover and refrigerate for about 1 hour.
Thread pork pieces onto 9 skewers, alternating with onion, pepper and pineapple cubes. Sprinkle on remaining
1 tablespoon seasoning blend.
Grill or broil for 10 to 15 minutes or until pork is thor­oughly cooked. ­­

Salmon Fillets with Raspberry Citrus Sauce
Serves: 4
Prep Time: 10 minutes
Cooking Time: 10 to 11 minutes
1/4 cup sliced almonds, toasted
1 cup water
2/3 cup couscous
1/2 cup chopped green onions
1 pound skinned salmon fillets, 1 inch thick
2 tablespoons Mrs. Dash® Garlic & Herb Seasoning Blend
3/4 cup fresh squeezed orange juice
1 cup minced shallots
2 tablespoons raspberry preserves
2 teaspoons fresh grated peeled ginger
2 tablespoons raspberry vinegar
1/4 cup fresh raspberries, optional garnish
To toast almonds, place in a small skillet over medium heat, shaking often until golden all over, approximately 4 minutes.
Preheat broiler. Bring water to a boil in medium sauce­pan and remove from heat. Stir in couscous and green onion.
Rinse and pat dry salmon fillets, then sprinkle seasoning blend on each side. Place fillets on a broiler pan coated with non-stick spray. Broil 5 minutes per side, 5 to 6 inches from heat source.
Over medium heat, bring orange juice and shallots to a slight boil in a small saucepan. Lower heat and whisk in raspberry preserves, ginger and vinegar; keep warm while salmon is cooking.
Fluff couscous with fork and place equal amounts on 4 dinner plates. Lay a piece of salmon on top. Drizzle citrus sauce over salmon and sprinkle almonds on top. Garnish top with raspberries, if desired.

Chipotle Burgers with Spicy Onions
Serves: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
1 teaspoon olive oil
1 large red onion, peeled and thinly sliced
2 tablespoons Mrs. Dash® Southwest Chipotle Seasoning Blend, divided
1 pound extra lean ground beef
1/4 cup fresh cilantro, chopped
2 egg whites, or egg substitute equivalent to 1 egg
4 toasted hamburger buns
Sliced tomatoes, optional
Lettuce, optional
Heat oil in large non-stick skillet, add onion and cook until golden and tender, about 10 minutes. Stir in 1 tablespoon seasoning blend, mix thoroughly and remove from heat.
Gently mix ground beef, 1 tablespoon seasoning blend, cilantro, and egg whites or egg substitute. Mix well, and shape into 4 burgers.
Preheat grill to medium-high heat and grill burgers for
8 to 10 minutes, turning once. Toast buns and top with burger and spicy onions. Garnish with tomato and lettuce, if desired.

Old Fashioned Cole Slaw
Serves: 12
Prep Time: 20 minutes
Chill Time: 2 to 3 hours
5 cups shredded cabbage
1 cup shredded carrots
8 radishes, sliced
1/4 cup chopped green onion
1/4 cup olive oil
3 tablespoons cider vinegar
2 1/2 tablespoons Mrs. Dash® Original Blend
2 teaspoons sugar
2 tablespoons lemon juice
Combine cabbage, carrots, radishes and onion in large bowl; set aside.
Combine oil, vinegar, seasoning blend, sugar and lemon juice in small bowl; mix well.
Pour dressing over cabbage mixture; toss to mix well.
Chill for 2 to 3 hours.
Toss again before serving.

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