Uniquely Flavored Gourmet Foods
Easy Grilled Jamaican Reggae Chicken
Submitted by Jeff W.
Ingredients
6 to 8 Chicken Thighs - thawed and rinsed
2 TBLS Olive Oil
1 - 2 TBLS Hope Springs Jamaican Reggae Spice Blend
Salt & Pepper to taste
Directions
1. Pat dry chicken and rub all sides with olive oil.
2. Sprinkle with salt & pepper and Jamaican Reggae Spice Blend on all sides of chicken.
3. Place on grill and cook until chicken is 165 degrees in center, cooked through with no pink.
4. May cook in oven or pan grill in place of outside grill.
Note: Serve with your favorite Hope Springs Side Dish (recipes)
Hope Springs Gourmet Foods
Hope Springs Gourmet Foods
Hope Springs Spinach Chicken Alfredo
Ingredients
1 Pint Heavy Cream
1 Stick Butter - plus two TBLS
2 TBLS Cream Cheese - cubed and room temperature
1 tsp. Garlic Powder
Salt & Pepper to taste
2 TBLS Hope Springs Gourmet Spinach Parma Dip Mix
8 oz. Pkg. Shredded Parmesan Cheese
2 Cups Cooked Roasted Chicken - cubed / shredded
4 oz. Fresh Baby Portobello Mushrooms - sliced
4 Cups Fresh Baby Spinach
1 TBLS Olive Oil
Spinach Linguine Pasta - cooked according to directions on package
Fresh Parsley or Spinach for garnish
Directions
1. In medium / large skillet melt 1 stick butter on medium heat.
2. Gradually add heavy cream and whisk / stir to combine and heat through.
3. Add cream cheese and stir until combined.
4. Add salt, pepper and Spinach Parma Dip Mix and stir.
5. Add 1 cup parmesan cheese and continue cooking, stirring often.
When mixture starts to bubble, reduce heat and simmer for 10 to 15 minutes or until sauce has thickened.
6. In separate skillet, melt 2 TBLS butter and add 1 TBLS olive oil on medium heat.
7. Add mushrooms and cook until mushrooms are tender, season with garlic powder.
8. Add fresh spinach and cook, stirring often until spinach wilts.
9. Add chicken to spinach & mushrooms.
10. Add Alfredo sauce to chicken, spinach & mushrooms and combine well.
Spoon over top of cooked/drained pasta, garnish and enjoy!
Serve with Hope Springs Easy Cheesy Rolls (recipe)
Hope Springs Gourmet Foods
Chicken Dish Recipes
Hope Springs Bow Tie Chicken
Ingredients
1 Pkg. Farfalle (Bow Tie) Pasta
1 Rotisary Chicken - skinned, removed from bones and chopped.
Alfredo Sauce (recipe):
1 Pint Heavy Cream
1 Stick Butter
2 TBLS Cream Cheese
1 TBLS Hope Springs Gourmet Fusione Italiano Spice Blend
8 oz. Pkg. Grated Parmesan Cheese
Salt and pepper to taste
Directions
1. Chop chicken and set aside.2. In large pot, cook pasta according to directions on package.
3. For the sauce, melt butter in large skillet.
4. Gradually add heavy cream and whisk to combine.
5. Add cream cheese and combine. Hint: Microwave cream cheese for 10 seconds. Add couple TBLS
heavy cream and blend well. This will help better mix in sauce.
Hope Springs Gourmet Foods
Hope Springs Gourmet Foods
Hope Springs Chicken Marsala Lasagna
Ingredients
Lasagna Pasta Noodles - cooked al dente according to directions on pkg.
2 - 3 Lg. Raw Boneless Skinless Chicken Breasts - cubed small
Hope Springs Lemon Herb Marinade (recipe)
Olive Oil
1 tsp. Garlic Powder
1 to 2 TBLS Hope Springs Rocky Mountain Way Spice Blend
4 Cups Hope Springs Mushroom Sauce (recipe)
1/2 Cup White Wine
Salt & Pepper to taste
8 oz. Pkg. Shredded Italian Blend Cheese
4 oz. Shredded Parmesan Cheese
4 to 6 Fresh Baby Portobello Mushrooms - sliced
Directions
1. In medium bowl marinade small cubed chicken for 15 to 20 minutes.
2. In medium sauce pot, heat mushroom sauce with white wine on low heat.
3. Drizzle olive oil in bottom of large skillet and heat on medium high heat.
4. Drain chicken and add to hot skillet. Season with garlic powder and Rocky Mountain Way Spice Blend and stir.
5. Continue to cook until chicken is done through, stirring often.
6. When chicken is done, add to mushroom sauce.
7. While chicken is cooking, cook pasta according to directions on pkg. Do not over cook.
8. Spray glass 9" x 13" baking dish and add one single layer of pasta.
9. Spread 1/2 chicken and mushroom sauce over pasta. Sprinkle with half of the cheeses.
10. Repeat layers. Sprinkle top with remaining Italian Blend cheese, sliced mushrooms and Parmesan cheese.
11. Bake in 350 degree oven for approx.. 30 minutes or until bubbly and cheese is turn brown.
Serve with Hope Springs Easy Cheesy Rolls (recipe)
Cajun-Grilled Chicken & Shrimp
Ingredients
4 Boneless / Skinless Chicken Breasts or Tenderloin - thawed
6 Extra Large Shrimps / Prawns - shelled & deveined leaving on tails
2 TBLS Olive Oil
2 – 4 tsp. Hope Springs Cajun Nouveau Spice Blend
Directions
1. Pat dry chicken and shrimp. Rub all sides with olive oil.
2. Sprinkle spice blend on all sides of chicken and shrimp.
3. Place on grill and cook until chicken is 165 degrees in center and
shrimp is pink in color. Note: Shrimp will not take as long as chicken.
4. May cook in oven or pan grill in place of outside grill.
Hope Springs Gourmet Foods
Hope Springs Gourmet Foods
Rosemary, Thyme Parmesan Chicken
Ingredients
4 Boneless, skinless chicken breasts
1 TBLS Hope Springs Gourmet Fusione Italiano Spice Blend
1/3 cup melted butter
1 TBLS dijon mustard
1/4 tsp. garlic powder
Salt and pepper to taste
1 package Hope Springs Rosemary, Thyme Parmesan Crumbs.
1/2 cup shredded parmesan cheese
Directions
1. Combine butter, mustard, garlic powder, salt and pepper.
2. Dip seasoned chicken in butter mix, coat with crumbs.
3. Place coated chicken in glass baking dish.
4. Bake at 400 degrees for 25 - 30 minutes or until chicken is done.Hope Springs Gourmet Foods
Hope Springs Gourmet Foods
Hope Springs Gourmet Foods
Hope Springs Cajun Nouveau Lasagna
Ingredients
1 Lg. Boneless, Skinless Chicken Breast
1/2 lb. lb. Medium Shrimp - deveined and with out tails
1 link or 6 oz. Andouille Sausage - sliced and cut in quarter pieces
3 TBLS Hope Springs CAJUN NOUVEAU Spice Blend
8 oz. Fresh Mushrooms - sliced
(may substitute large canned mushrooms - drained)
1/2 each Yellow, Orange & Red Bell Pepper - diced
1/2 yellow onion - diced
1 cup fresh or frozen corn
2 to 4 TBLS Butter
2 to 4 TBLS Olive Oil
24 oz. Jar of your favorite Marinara or Homemade Sauce
8 oz. Jar of your favorite Alfredo or Homemade Sauce
14 oz. Canned Fireroasted Diced Tomatoes
8 oz. Shredded Italian 6 Cheese Blend
8 oz. Shredded Parmesan & Romano Cheese Blend
4 oz. Shredded Parmesan Cheese
6 pieces Lasagna Pasta
3 - 4 Green Onions - sliced
Directions
1. Season, to taste, cubed chicken with Cajun Nouveau Spice Blend and set aside.
2. Rinse and pat dry shrimp and season Cajun Nouveau Spice Blend and set aside.
3. Keep sausage set aside, for now, no need to season unless desired.
4. In large sauce pan, combine pasta & alfredo sauces with diced tomatoes and blend with 1 to 2 TBLS Cajun Nouveau blend or to taste.
Cook on med/low heat until sauce is blended, stirring often.
5. In large skillet, melt 1 TBLS butter and 1 TBLS olive oil on medium heat. Add mushrooms and cook until mushrooms are tender and brown.
Remove mushrooms and add to sauce.
6. In same skillet, sauté bell peppers and onions until tender. (May add more butter or olive oil if needed) Remove and add to sauce.
7. In same skillet sauté corn, and season with Cajun Nouveau Spice Blend. (May add more butter if needed). Remove and add to sauce.
8. In same skillet add cubed seasoned chicken and cook until chicken is cooked fully. Add to sauce.
9. In same skillet, sauté seasoned shrimp until cooked through and pink in color. Add to sauce.
10. In same skillet, add cut sausage and cook until brown and slightly crispy. (May add more olive oil if needed) Add to sauce.
Note: You will want to reserve the dipping in the skillet after cooking each batch for the next. This will help combine flavors!
11. Cook lasagna pasta according to directions on package.
12. In 9" X 13" baking dish, spray with non stick olive oil. Place 3 cooked pasta's in bottom of dish. Spread evenly 1/2 of cajun sauce,
and sprinkle evenly with Italian 6 cheese blend and 1/2 pkg. parmesan / romano cheese blend.
13. Repeat layers with remaining pasta, cajun sauce and top with remaining parmesan / romano and parmesan cheeses.
14. Bake in 350 degree oven until bubbling and cheese has melted. Set on broil for last few minutes to brown top. Remove from oven.
15. Sprinkle top with sliced green onions.
Let set 5 to 10 minutes before serving. Freezes well!
Great served with Spring Mix Salad using Hope Springs Salad Dressings from Dip Mixes and Hope Springs Easy Tomato & Parmesan Crostini (recipe)
NOTE: This Cajun sauce is thick and may also be served as a stew over rice!
Hope Springs Rocky Mountain Birds Nest!
Ingredients
4 Chicken Thighs
1 Bundle Fresh Asparagus - base cut off 1 to 1/1/2 " and trimmed
1 to 2 TBLS Hope Springs Gourmet Rocky Mountain Way Spice Blend
Olive Oil
Salt and pepper to taste
1/3 Cup plus French Fried Onions
Directions
1. Rinse and pat dry chicken.
2. Lightly coat with olive oil. Season both sides with Rocky Mountain Way spice blend.
3. In oven proof skillet (such as cast iron) Heat olive oil on medium heat.
4. Pan grill asparagus, seasoned with Rocky Mountain Way spice blend,
until just starts to turn light green. Remove and set aside.
5. Add little more olive oil, if needed and heat.
Cook chicken on both sides until golden brown.
Salt & Pepper to taste.
6. Place asparagus on top of chicken and cover skillet with oven proof lid or foil.
7. Bake at 350 degrees for approx. 30 minutes or until chicken is done through.8. Remove asparagus and top chicken with French fried onions.
Place back in oven (without lid or foil) and set on broil until top is golden brown.
Watch closely as will only take a minute or two!
Chicken Spinach Mushroom Enchiladas with Spinach Sour Cream Sauce
Ingredients
3 to 4 cups cubed cooked or roasted chicken or turkey
6 oz. bag fresh baby spinach
8 oz. sliced baby portabella mushrooms
2 - 3 TBLS toasted slivered almonds
8 - 8" flour tortillas
8 oz. shredded Monterey Jack Cheese
2 cups Hope Springs chicken broth (recipe)
1 cup sour cream
6 TBLS butter (divided)
3 TBLS flour
2 - 3 TBLS Olive oil
1 Pkg. Hope Springs Spinach Parma Dip Mix
3 green onions - sliced
Directions
1. In skillet melt 3 TBLS butter with olive oil. Add sliced mushrooms and sauté. When mushrooms are almost done,
add fresh spinach and cook until wilted stirring constantly. When spinach has wilted, add toasted almonds and set aside.
2. Spray 9' X 13" baking dish with non stick olive oil.
3. In each flour tortilla, spread cubed chicken, spinach mushroom mix and shredded cheese. Roll tight and place in baking dish.
4. In medium sauce pan, melt 3 TBLS butter. Sprinkle flour over melted butter and whisk to combine. Cook for 1 to 2 minutes to
remove flour taste, but don't brown. Add chicken broth and whisk to blend. Cook until mixture has thickened and is bubbly.
Take off heat to cool sauce for 5 minutes. (Don't skip this step) Add sour cream and Spinach Parma Dip Mix and blend.
5. Pour sauce over enchiladas and sprinkle with remaining cheese over top. Bake in preheated 350 degree oven for
20-25 minutes or until sauce is bubbly. Turn on broiler and broil until top is golden brown.
Top with chopped green onions and serve.
Freezes well.
Hope Springs Summertime Italian Chicken Pasta Salad
Ingredients
16 oz. Garden Tri-Colored Rotini Pasta
1 Cooked Rotisserie Chicken - skinned, boned and chopped
2 - 3 Roma Tomatoes - seeded and chopped
1 small Cucumber - peeled and chopped
4 oz. Grated Parmesan Cheese
Sauce:
3 TBLS Fresh Lemon Juice
3 TBLS Apple Cider Vinegar
3 TBLS Honey or Agave Syrup
1 to 1 1/2 TBLS Hope Springs Gourmet Scempio Italiano Dip Mix
Salt & Pepper to taste
Fresh Basil
Directions
1. In large pasta pot cook pasta according to package directions until al dente, drain and submerge pasta
in cold water for 2 to 3 minutes to stop cooking process. Drain well to remove excess liquid.
2. In small pot combine lemon juice, vinegar, honey, and Scempio Italiano Dip Mix.
Whisk and bring to medium boil for 3 to 4 minutes. Remove from heat.
3. In large bowl combine cooked pasta, chicken, tomatoes, cucumbers and cheese. Gently toss until well blended.
Drizzle Italian sauce over pasta mixture and mix until reaching desired flavor, reserving some for prior to serving.
Salt and pepper to taste.
4. Serve warm or cold. Garnish with chopped fresh basil and more parmesan cheese before serving.
Serve with Hope Springs Easy Parmesan Crisps! (recipe)
Note: May want to reserve some of the sauce to add to pasta mix before serving if refrigerating first. Pasta may absorb sauce if refrigerated over night.