Mix 1 cup of mayonnaise or vegan mayonnaise,4 tablespoons of mustard (regular or dijon), 2 tablespoons of Mare's Special Blend No Salt Seasonings, and 2 or 3 tablespoons of Maple syrup. Mix well. This is a great dip to serve with baked sweet potato fries or spread on a nice salmon filet and bake at 350 degrees for about 25 minutes. Also great on a boneless chicken breast, then roll it in Gluten Free or regular breadcrumbs. Bake the chicken until golden brown at 350 degrees -about 35 minutes.
Garlic Herb Dip
Mix 3 tablespoons of Mare's Special Blend No Salt Seasonings, plus a 16 oz container of sour cream (or Greek Yogurt), 1/2 cup of mayonnaise, 1/2 tablespoon of garlic powder. Mix well and chill. Great on baked potatoes, with your favorite crackers or dip, or cut up raw vegetables.
Tomato Dill Dip
Make the recipe above for the Garlic Herb Dip, then add 1/2 cup of catsup or cocktail sauce if you like it spicy, 2 or 3 tablespoons of Dill Relish, and a few shakes of dried dill. This is GREAT with raw cauliflower or on top of your favorite burger.
Do you like cucumber sandwiches? BLTs? Roasted Chicken Sandwiches? Kick it up a notch by adding 2 Tablespoons of Mare's Special Blend No Salt Seasonings to your favorite mayonnaise.
Asian Pears are sweet and juicy, crisp like an apple and the flavor of a pear. Together with Chicken Thighs and a mustard sauce, this makes for a great meal with your favorite veggie sides. My son's in-laws find these ginormous Asian Pears at their Korean Market and we are always grateful for them!
1 tablespoon olive oil
4 to 6 chicken thighs, skin-on
salt and pepper to taste
1 large Asian Pear or 2 pears (bartlett are firm)
1 cup low-sodium chicken broth
1 tablespoon Dijon mustard
1 to 2 tablespoons Mare's Special Blend No Salt Seasonings
2 tablespoons cider vinegar
1 tablespoon cornstarch
1 tablespoon light brown sugar
Fresh parsley optional for garnish
Preheat oven to 450 Degrees F.
Heat oil in pan while you pat the chicken dry and sprinkle with salt and pepper. Add the chicken to the pan (skin side down) and flip once - getting both sides golden brown.
While that is cooking, cut up your Asian Pear into slices. Then in a bowl mix together the chicken broth, Dijon mustard, cider vinegar, cornstarch and brown sugar, and Mare's seasonings and blend together.
Remove the cooked chicken and place in a casserole dish - skin side up. Now in the pan that the chicken came out of, saute the Asian Pears until they start to soften, 2 to 4 minutes. Add the chicken broth mixture and simmer. It will start to thicken.
Pour the mixture and pears on and around the chicken and place in the oven for about 20 minutes. Yummy. Serve with broccolini or roasted asparagus perhaps.
• King Arthur Gluten Free Pizza Flour (comes with yeast)
• Baby Arugula - use half the container
• Balsamic Vinegar or Balsamic vinegar glaze (2 Tablespoons)
• Ground Pork, 3 minced garlic cloves, one small shallot or onion diced
• Olive oil (1 Tablespoon) plus more for your sheet pan to avoid sticking
• 1 tsp. Honey
• 1 tsp. Dijon mustard
• ¼ tsp. salt
• ¼ tsp black pepper
• 1 bartlett pear (a firm apple would also work)
• 2 ½ oz Parmesan – shaved or Dairy Free motzerella
Prep the King Arthur Pizza Dough as instructed on the side of the box. The back says for dairy free to use oil and water vs. egg and milk. To my dry mix before adding the wet, I put in about a teaspoon of garlic powder, onion powder and 2 Tablespoons my seasonings. Mix dough as instructed, cover and let it rise (follow instructions on box) at room temp.
Next mince up your shallot (or onion), garlic, and sausage, add salt & pepper and Mare’s seasonings – brown until cooked through. Set aside.
Preheat oven at 450 degrees. So after about 30 minutes, your dough is ready for the next step. You can do ONE large pizza on pizza Pan or cookie sheet, you can do two small, 4 rectangular, or 8 small circular personal pizzas. Be sure to lightly oil your pizza pans – I lined with tinfoil, then lightly oiled, so dough doesn’t stick. Now bake the pizza crust on prepared pan until lightly browned about 7 minutes. Take it out of the oven while you do your next steps. This step could be done the night before or you can freeze the cooked pizza dough. I did that to save time and just put the dough in the refridge.
Next – Make up your Balsamic dressing for the Arugula. In large bowl, whisk your balsamic vinegar, mustard, honey, salt, pepper, garlic and oil. Drop in about ½ a container of the Arugula and toss with the dressing. Slice your Bartlett pear thinly the long way- skin and all – Slice all four sides to the core. You want firm versus mushy pears. Now, top your pizzas with the sausage-garlic-onion mixture. Next, top with your thin Bartlett Pear slices, then top with your cheese of choice.
Put back in the oven until cheese is melted and slightly browned. Keep an eye on it but maybe 8 or 10 minutes. Served with a pile of the dressed Arugula leaves. YUMMY.
• Bacon (broken into bite size pieces) 3 to 6 slices
• Romaine Lettuce
• Fresh Garlic Cloves (2 to 3)
• Small onion (or shallot) diced
• 2 fresh tomatoes sliced into cubes or about a cup of grape tomatoes, halved
• Spaghetti (I use a gluten free pasta)
• Mare's Special Blend No Salt Seasonings (1-2 tablespoons)
• 1/4 tsp. salt (optional)
• 1/2 tsp black pepper
Finely chop the 2 or 3 garlic gloves. Dice up your small onion or shallot. Slice your 3 to 6 slabs of bacon into bite size pieces. In a large pan, cook on medium heat, the garlic, onion and bacon pieces to desired crispness.
While this is cooking, boil your water and get your spaghetti cooking. Also slice up your two tomatoes into cubes or use grape tomatoes halved. When bacon is ready, add in your fresh tomatoes, you are just heating them so like for 7-10 minutes. Add your seasonings, and pepper. While the tomatoes are cooking, take a romaine head and slice into ribbons - how much is up to you.
Now put your lettuce into the tomato - bacon mixture. Shut off the stove, drain your pasta and enjoy!
* Note: Elevate your Toasted BLT sandwiches by mixing a tablespoon of Mare's Special Blend No Salt Seasoning into your mayo! You won't be sorry!