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!

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Island Pan Grilled Salmon

Ingredients

4 filets of fresh salmon – skin on/off to preference
2 TBLS olive oil plus olive oil for cooking
1 – 2 TBLS Hope Springs ISLAND PEAKS Spice Blend
2 TBLS butter
1 TBLS white wine vinegar or white wine
¼ cup capers

Directions

1. Pat dry salmon filets and rub with olive oil, and sprinkle well all sides of filets with Hope Springs ISLAND PEAKS spice blend.
2. Heat approximately 2 - 4 TBLS olive oil in skillet.
3. Cook salmon on both sides until brown and desired temperature. Remove cooked filets and set aside.
4. Add butter to pan drippings and melt on med/low temperature.
5. Add white wine vinegar, capers and additional spice blend - if desired.

6. Let simmer, then drizzle over salmon filets and serve.

Hope Springs Gourmet Foods

Spicy Crabocado

Ingredients

4 Large Avocados

8 oz. Crab meat or Imitation Crab

2 Lemons - juiced and divided in half

4 Green Onions - sliced and divided in half

1/4 cup Mayonnaise

2 TBLS Sour Cream

2 tsp. Basil Pesto

1/4 cup minced Celery - optional

Monterrey Cheese - shredded

1/4 tsp. or to taste Hope Springs Ole' Chipotle Spice Blend

or Mexi-Fiesta Spice Blend

Salt & Pepper to taste

Lettuce leaves

Chopped Walnuts - optional

Directions

1. Cut avocados in half, remove pit, peel and sprinkle with juice of one lemon. 
2. Mix crab, green onion, mayonnaise, sour cream, juice of one lemon, pesto,
Hope Springs Spice Blend, S & P, celery, walnuts.
3. Scoop into avocados.
4. Garnish with remain green onions and cheese.
5. Place on bed of lettuce.
Serve with Hope Springs Gourmet Savory Seeds or Mexi-Fiesta Crackers.
Perfect for a lite lunch or as a side dish.

Hope Springs Gourmet Foods

Hope Springs Chesapeake Bayside Seafood Grilled Combo

Ingredients

1/2 lb. Raw medium Shrimp - peeled, deveined and rinsed.

1/2 lb. Raw Scallops - rinsed.

2 Ears Corn - blanched and cut in fourths

4 to 6 Red New Potatoes - partially cooked in microwave and quartered.

1 Small Red Onion - peeled and quartered.

1/2 stick butter - melted.

Hope Springs Chesapeake Bayside Spice Blend

Heavy Duty Aluminum Foil

Directions

1. Combine shrimp, scallops, corn, potatoes and red onion in bowl.
2. Drizzle with melted butter.
3. Season with Chesapeake Bayside Spice Blend - to taste.
4. Place in center of 2 to 3 large foil squares and wrap tightly. 
5. Cook on outside grill or may cook in oven for approx.. 10 to 15 minutes or
 until shrimp and scallops are cooked through.

Hope Springs Gourmet Foods

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.

Tejas Toasted Onion

Hope Springs Gourmet Foods

Hope Springs Gourmet Foods

Salty Dill Baked Cod

Submitted by Michelle G.

Ingredients

1/2 C Hope Springs Gourmet Salty Dill Crumbs
1 egg
1TB Milk
Salt and pepper
1tsp fresh Dill
2TB oil (I used Avacado oil)

Directions

Preheat oven to 450°
Pat dry your Cod with some paper towels, set aside. Combine salt, pepper, fresh dill, milk and eggs in a shallow plate. Place crumbs on a plate. Take your oil and coat your baking sheet. Coat the cod with egg mixture then move to plate with crumbs and coat both sides. Place on baking sheet, put in the oven for 20 minutes (times may vary). You will know it's done when the crust is slightly brown.

Imagination Kit! use the Hope Springs Dill-icious dip mix to make a tartar sauce.

Hope Springs Asian Layer Bake

Ingredients:

4 to 6 Tilapia Fish Filets - thawed and patted dry

1 TBLS Hope Springs White Tiger Gourmet Spice Blend

1 Pkg. Hope Springs Gourmet Savory Seeds Crackers

2 - 3 TBLS Olive Oil

2 TBLS Butter

2 TBLS All Purpose Flour

1 Quart Half & Half

4 oz. or 1/2 cup Mushrooms - sautéed

3 - 4 Green Onion - sliced thin (reserving 2 TBLS for garnish)

2 TBLS Hope Springs Gourmet Koi Wasabi Dip Mix

1 TBLS Coconut Milk or Sour Cream

Directions

1. Season both sides of fish filets with White Tiger Spice Blend and set aside.
2. In medium large skillet heat olive oil on medium heat.
3. Cook fish filets until golden brown on each side and cooked through.
 Remove from skillet and set aside.
4. Add butter to olive oil in skillet. Then add flour and Koi Wasabi to make a roux. 
 Cook, stirring constantly for 3 to 4 minutes to remove flour taste.
 Remove from heat for 3 to 5 minutes.
5. Slowly add half & half and return to heat. Continue to stir. Add mushrooms and green onion.
 Reduce heat and simmer until slightly thickened. Add coconut milk / sour cream and stir.
6. Spray small baking dish with non-stick spray. 
7. Place one layer of Savory Seeds crackers in bottom of dish. 
8. Then arrange 1/2 of cooked fish over crackers. Spread 1/2 half of sauce over fish.
9. Place another layer of Savory Seeds crackers.
10. Arrange remaining cooked fish on top of crackers. Evenly spread remaining sauce over fish.
11. Bake at 350 degrees for 20 to 25 minutes until bubbling and golden brown on top.
Hint: Place on broil for 2 minutes to brown top. Garnish with remaining green onion.
Serve with Hope Springs Sautéed Red Cabbage (recipe)
Imagination Kit! Try adding 1 TBLS White Truffle Oil when cooking fish filets.

Hope Springs Gourmet Foods

Aioli ~ Dill Tilapia

Ingredients

4 Tilapia Fish Filets – Thawed and patted dry
¼ cup home-style mayonnaise
1 TBLS Basil Pesto
1 tsp Dijon Mustard
Juice of ½ Fresh Lemon
1 - 6 oz. Hope Springs Gourmet Salty Dill Crumbs

Directions

1. Combine mayo, pesto, mustard and lemon juice to make Aioli.
2. Coat fish filets in Aioli and bread with Hope Springs Salty Dill Crumbs.
3. Bake on cookie sheet, lined with parchment paper, on 350 degrees 
 for approximately 20 to 30 minutes or until golden brown.

Hope Springs Gourmet Foods

Hope Springs Gourmet Foods

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Hope Springs Signature Seafood Lasagna

Ingredients

1/2 lb. Med. Raw Shrimp peeled & deveined w/o tails
1/2 lb. Bay Scallops
1/2 lb. Crab Meat or 8 oz. pkg. Imitation Crab cut in medium pieces 
3 TBLS Hope Springs FUSIONE ITALIANO Spice Blend
8 oz. Fresh Mushrooms - sliced 
 (may substitute large canned mushrooms - drained)
2 TBLS Butter
2 TBLS Olive Oil
1 tsp. Garlic Powder
24 oz. Jar of your favorite Marinara or Homemade Sauce
15 oz. Jar of your favorite Alfredo or Homemade Sauce
8 oz. Shredded Italian 6 Cheese Blend
8 oz. Shredded Parmesan & Romano Cheese Blend
8 oz. Shredded Parmesan Cheese
8 pieces Lasagna Pasta
3 - 4 Green Onions - sliced

Directions

1. Rinse and pat dry all seafood. Season with 1 TBLS Fusione Italiano Spice Blend.
2. In large skillet, heat butter and olive oil on medium heat. Add mushrooms and season with garlic powder. 
 Continue stirring until mushrooms are tender and brown. Remove mushrooms and set aside.
3. In same skillet, using remaining juices from mushrooms, add seasoned seafood. (May add more butter & olive oil) 
 Cook until seafood is done, shrimp is pink and scallops are white. 
4. In medium sauce pan, combine marinara and alfredo sauces and blend with 2 TBLS Fusione Italiano blend or to taste. 
 Cook on med/low heat until sauce is blended, stirring often. Add cooked seafood and mushrooms. 
 Blend well and remove from heat. Note: if sauce is too thick, add 8 oz. can tomato sauce.
5. Cook lasagna pasta according to directions on package.

6. In large baking dish, spray with non stick olive oil. Place 4 cooked pasta's on bottom of dish.

Spread 1/2 of seafood sauce, and sprinkle evenly with Italian 6 cheese blend and 1/2 pkg. parmesan reggiano cheese blend.

7. Repeat layers with remaining pasta, seafood sauce and top with remaining parmesan / romano and parmesan cheeses.

8. Bake in 350 degree oven until bubbling and cheese has melted. Set on broil for last few minutes to brown top. Remove from oven.

9. 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)

Hope Springs Lite and Easy White Tiger Tilapia

Ingredients

4 Tilapia filets (thawed)

2 TBLS Olive oil
1 TBLS Hope Springs White Tiger Spice Blend

Directions:

1. Pat dry fish and season both sides with Hope Springs White Tiger spice blend. 
2. In medium / large skillet heat olive oil on medium heat. 
3. Pan grill fish until golden brown on both side and cooked through with no pink.
Serve with fresh Mango (pictured) or your favorite fresh fruit.

Hope Springs Gourmet Foods

Hope Springs Tropical Baked Salmon and Rice

Ingredients
1 Full Fresh Salmon Filet – skin on/off to preference - room temperature

1 - 20 oz. Can Pineapple Rings - drained, reserving liquid

Olive Oil

2 – 3 TBLS Hope Springs ISLAND PEAKS Spice Blend

2 - 3 TBLS Sliced or Slivered Almonds - toasted

8 oz. White or Baby Portabella Mushrooms - sliced

1 Cup Frozen Broccoli Florets - Thawed and chopped

Juice of 1/2 Fresh Lemon

1 Cup White Rice

Water

2 TBLS butter

2 TBLS Olive Oil

Green Onion - sliced

Directions
1. Preheat Oven to 400 degrees

2. Place Pineapple rings in baking pan sprayed with olive oil. Pat dry Salmon filet and place on top of Pineapple rings.

3. Brush Salmon and Pineapple with Olive Oil and season liberally with

Hope Springs Island Peaks spice blend and set aside.
4. Toast Almond slices in bare large skillet on high heat, stirring often. This only takes just a moment. Remove from heat.
5. Sauté Mushrooms in butter and olive oil.
6. In medium pot bring total of 2 cups water, pineapple juice and lemon juice to boil. Add 1 TBLS Island Peaks spice blend and Rice.

Stir, cover and reduce heat to simmer 20 minutes. Remove from heat and fluff rice.
7. When mushrooms are done, drain any remaining liquid and add broccoli to pan.

Turn off heat. Add cooked rice and garnish with toasted almonds and green onion.

8.While rice is cooking, place Salmon in oven and bake approximately 15 to 20 minutes or until desired doneness.

May broil last couple minutes for extra caramelizing.

Serve and enjoy!

Imagination Kit! Try using other Hope Springs Spice Blends such as Poly Peppercorn & Garlic, Cajun Nouveau, or Chesapeake Bayside.

Hope Springs Gourmet Foods

Hope Springs Triple Crown Fried Oysters

Ingredients

16 oz. Fresh Raw Oysters - rinsed and patted dry

1 pkg. Hope Springs TRIPLE CROWN HORSERADISH Dip Mix

1 pkg. Hope Springs CHEESY POTATO Crumbs

1 Egg

1 cup Milk

Vegetable Oil

1 cup Cocktail Sauce

Directions

1. Mix cocktail sauce with 1 to 2 TBLS Triple Crown Horseradish dip mix 
 until well blend. Refrigerate
2. In large plate or pie plate combine Cheesy Potato Crumbs with 
 2 TBLS Triple Crown Horseradish dip mix. 
3. In medium bowl beat together egg and milk. Add oysters and coat with egg mixture. 
4. In large skillet add oil 1/2 deep and heat on medium high heat.

5. Coat oysters in crumb mixture. Only coat when ready to cook. May cook in batches.

6. Cook in oil until golden brown. Remove and drain on plate lined with paper towels.

7. Serve with Triple Crown Cocktail Sauce and Hope Springs Simple Veggie Slaw. (recipe)

Hope Springs Gourmet Foods

Hope Springs Easy Flavorful Pan Grilled Fish

Ingredients

4 Tilapia Fish Filets (or your favorite white fish) – Thawed
2 TBLS of Hope Springs Gourmet Dip Mix or Spice Blend
1 TBLS Butter

1 TBLS Olive Oil

Directions

1. Season each side of fish filet with Hope Springs Gourmet Dip Mix or Spice Blend
Pictured: Hope Springs Tejas Toasted Onion, Smokehouse Manzana Rojo
2. In medium pan, melt butter with olive oil on medium / low heat.
3. Gently place seasoned filets in pan and cook slowly on each side until done, 
 turning only once (so will not fall apart).

Imagination Kit! This is so easy to make (and so healthy)...try using Hope Springs Gourmet Dill-icious, Koi Wasabi, Triple Crown Horseradish, Fiesta, Palo Duro Rojo, Kashmir Heat Dip Mix or Hope Spring Gourmet Island Peaks, White Tiger, Smokey Top Dry Rub, Smokehouse Manzana Rojo, Eastern Oasis, Ole Chipotle, Cajun Nouveau, Jamaican Reggae Spice Blend.

Share your recipe and picture with us !

Seafood & Fish Recipes

Cajun Shrimp Boil

Submitted by Bernie D.


Ingredients

1/4 cup Hope Springs CAJUN NOUVEAU Gourmet Spice Blend

1 Lemon - cut in half

1/4 cup Apple Cider Vinegar

1/2 cup White Wine

1 LB small Red or Yellow Potatos

1 LB Carrots peeled and cut in 1 1/2" pieces

4 Ears Fresh or Frozen Corn cut in thirds

1 LB Precooked Summer Sausage - sliced

1 - 2 LB Fresh Shrimp

Directions

1. Bring to a boil 6 to 8 quarts water, lemon, apple cider vinegar, 
 and white wine in large stock pot.
2. Add potatoes and cook for 8 to 10 minutes but still firm. 
3. Add carrots and cook for additional 5 minutes or until tender but firm. 
4. Add corn and bring back to a boil.

5. Then add sliced sausage and bring back to boil.

6. Lastly add shrimp and cook for 3 to 4 minutes or until pink in color.

7. Drain and Serve!

Uniquely Flavored Gourmet Foods

Hope Springs Gourmet Foods

Smokehouse

Manzana Rojo

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Spicy Fish Tacos!

Ingredients

2 - 8 oz. Tilapia filets (thawed)

2 TBLS Olive oil
Hope Springs Ole' Chipotle Spice Blend

1/4 cup Mayonnaise

Lettuce & tomato

Tortillas - choice of corn, flour or taco shells

Your favorite southwest salsa!

Directions

1. Pat dry fish and sprinkle both sides with spice blend. 
2. Mix mayonnaise with 1/2 tsp. Ole' Chipotle Spice Blend and set aside.
3. Heat olive oil in medium size skillet.
4. Cook filets for about 4 to 8 minutes, turning once, until cooked through.
5. Place fish filets in tortilla, top with lettuce, tomato and salsa.
6. Drizzle with spicy mayo and enjoy!

Makes 4 to 6 tacos.

Hope Springs Oasis Stir Fry

Ingredients

1 lb. extra firm tofu

2 - 4 TBLS olive oil

2 tsp. Hope Springs EASTERN OASIS Spice Blend

4 - 6 baby portabella mushrooms - cleaned and sliced

2 TBLS butter

1 TBLS soy sauce

1 baby eggplant - cut in 1' or smaller cubes (soak in salted

water until ready to use)

1 cups snow peas - chopped into 1" pieces

1 cup julienne cut carrots

1 cup frozen corn

1 cups frozen chopped broccoli

1 cup frozen Edamame shelled soybeans

8 oz. can water chestnuts - drained and rinsed well

2 tsp. toasted sesame oil

1 roma tomato - chopped

2 - 3 green onions - sliced

Sliced toasted almonds

3 cups cooked brown rice

Directions

1. Cook brown rice according to package directions and set aside.

2. Pat excess moisture from tofu and cut into 1" or smaller cubes.

3. Season tofu on all sides with Eastern Oasis spice blend.
4. In skillet, cook tofu in olive oil until browned on all sides. Removed tofu from pan and set aside.

5. Pat dry eggplant and sauté in same skillet until browned on all sides. Remove from pan and set aside.

5. Add butter, soy sauce to pan and sauté mushrooms until tender.

6. Add toasted sesame oil to pan. Put in snow peas, carrots, corn, broccoli, edamame and water chestnuts to mushrooms

and continue to sauté until vegetables are heated well. Add more olive oil is needed.

7. Return browned tofu to pan with vegetables and stir to combine.
8. Add tomatoes, green onions and almonds and stir.
5. Serve over brown rice.

Imagination Kit! May substitute shrimp, cubed chicken or pork for tofu.