Marinated Oriental Steak

Serves 4

1/4 cup low-sodium soy sauce
3 Tbsp sherry vinegar
2 Tbsp brown sugar
1 - 2 Tbsp VE Oriental Stir-fry Seasoning
VE Pepper, to taste
4 – 3 oz sirloin steaks

1.Combine first 5 ingredients in plastic zip lok bag. Add steaks and allow to at least 2 hours or overnight.
2. Broil or barbecue until cooked. Remove from heat and let stand 5 minutes before serving.

Chicken Souvlaki Marinade

This is one of my favorites as it is so simple and has an amazing taste!! (And, there are no complaints, only compliments, from my children when I make this recipe -- that's a real bonus!)
4 Servings
2 tsp garlic cloves, minced
1 tsp lemon juice
1 tsp extra-virgin olive oil
1/2 tsp VE Greek Oregano
1/2 tsp VE Sea Salt
1/4 tsp VE Pepper
4 chicken breasts

1. Place all ingredients in zip lok bag and shake to coat chicken. Allow to marinade in fridge for at least 30 minutes.
2. Grill over medium heat for 6-8 minutes per side until juices run clear and chicken is no longer pink inside.

Yucatan Leg of Lamb

by Sharon Statham
1 whole leg of lamb (approx. 6.5 lbs)
2+ tsp VE Chipotle Chili Powder
1 1/2 Tbsp. VE Cumin Seeds
3 Tbsp Olive Oil
3 Tbsp VE Black Peppercorns
8 - 10 Prickly Pear Cactus Pads (optional)
2 Tbsp VE Lamb Seasoning
VE Sea Salt & VE Pepper to taste
1/2 tsp VE Sea Salt

1. Preheat Oven to 325 F.
2. Prepare lamb by removing excess fat and if possible remove hip bone then reform lamb and tie tightly with kitchen string.
3. In a small skillet, sauté the Cumin Seeds, Peppercorns and Lamb Seasoning over medium heat to release their flavours. Stir frequently and remove when they turn brown and start to smoke.
4. Rub lamb with olive oil and then coat uniformly with generous amounts of the spice mixture. Place on rack in your Roasting Pan and roast for 1 hour and 15 minutes until meat reaches an internal temp. of 120F.
5. Raise heat to 450 F to brown exterior for 5 - 10 min. The internal temp. should rise to 130F. 6. Remove from oven and let rest for 15 min. before carving.
7. While lamb is roasting wash the prickly pear cactus pads in cold water, remove thorns with a paring knife, brush with olive oil, sprinkle with VE Salt and Pepper. Grill over a low charcoal or under broiler for about 5 min. per side until tender.

Spanish Rice

by Patricia Holm
1 lb lean ground beef or turkey
1 medium onion, chopped
1 small green pepper, chopped
1 cup uncooked long grain rice
1 to 2 tsp VE Chipotle Chili powder
796 ml can of tomatoes
VE salt and pepper (to taste)
VE Chili Pepper Flakes
Grated cheddar
Sour Cream

1. In a large skillet combine ground beef and onion. Cook over medium heat until meat. Drain off fat.
2. Purée tomato, including juice, in food processor. Add to meat.
3. Add green pepper, rice, chipotle seasoning, salt and pepper. Bring to a boil, then reduce to low, cover and simmer 15 - 20 minutes (until rice is tender).
4. Serve with Chili Pepper Flakes (optional) and sprinkle grated cheese on top.

Refried beans (with VE Pueblo Bean Dip Mix mixed in) and a dollop of sour cream make a nice plate arrangement.

Chai Tea Loaf

2 cups brewed and cooled Chai Tea (as recipe on jar, no sugar)
1 cup raisins
2 1/2 cups flour
1 cup sugar
21/2 tsp VE Baking powder
1 tsp VE Cinnamon
1/2 tsp VE Poudre Douce
1/8 tsp VE Black Pepper
1 tsp VE Sea Salt
1/2 cup butter (room temp)
1/2 cup icing sugar

1. Soak raisins in Chai Tea. Set aside 1/2 hour.
2. Preheat over 350.
3. Sift remaining dry ingredients, except for icing sugar. (As there are no eggs in this recipe sifting is important to aerate ingredients.)
4. Cut butter into flour mixture until it is a coarse meal consistency.
5. Add soaked raisins including the Chai Tea but reserve 1 Tbsp of Chai Tea for glaze.
6. Mix just until blended. Pour into a greased loaf pan.
7. Bake at 350 for 50-60 minutes. When done turn loaf out on to cooling rack and let cool.
8. Once cool poke holes into top with skewer. Mix icing sugar with just enough Chai Tea for a glaze consistency. Brush glaze over top of loaf.

Note: Can make loaf in bundt pan but will require more glaze.

Chicken Berbere

4 skinless chicken breasts, legs or thighs
2 Tbsp butter
2 Tbsp oil
2 medium onions, diced
6 garlic cloves, crushed
1 tsp VE Berbere Seasoning (adjust to your taste)
1/4 cup tomato paste
2 cups water
VE Sea Salt and VE Pepper (to taste)
4 hard boiled eggs, sliced

1. Rinse and pat chicken dry. Make 3-4 slits in chicken with sharp knife so the sauce will penetrate.
2. In frying pan, melt butter and oil over medium heat. Add onion and garlic and sauté for 2-3 minutes, until softened. Sprinkle VE Berbere Seasoning over onion. Add tomato paste and stir well.
3. Stir in water and add chicken pieces. Cover and simmer for 35-40 minutes.

Note:This chicken dish is also called "Doro Watt" and is served with sliced eggs and flatbread or pita.

Sun Dried Tomato & Rosemary Roasted Onions

Serves 4
1 lb very small onions(or thick slices or wedges of larger onions)
1/4 cup olive oil
1 tsp VE Focaccia Bread Spice
1 Tbsp VE Mediterranean Vinegar or VE Balsamic Vinegar
1 Tbsp VE Sun Dried Tomato Herb Dip Mix
VE Sea Salt & VE Pepper, freshly ground (to taste)

1. Lightly grease oven proof casserole dish with some olive oil.
2. Cut onions into thick slices or wedges and place in casserole dish.
3. Mix together remaining ingredients and pour over onions. Mix well to coat onions.
4. Cover with foil. Bake for 20 minutes. Remove foil and bake for 20 minutes more.
5. Serve hot or at room temperature.

Balsamic Glazed Chicken Breasts

Serves 6

6 chicken breasts, boneless, skinless
VE Sea Salt & VE Pepper to taste
1 Tbsp olive oil
1/2 cup VE Dark Balsamic Vinegar
2 tsp VE Poultry Seasoning
2 tsp honey

1. Rub chicken breasts with olive oil then sprinkle with Poultry Seasoning. Coarsely grind VE Sea Salt & VE Pepper on each side.
2. Cook chicken breasts on medium heat until browned on each side. Remove from heat and set chicken aside.
3. Pour VE Dark Balsamic Vinegar in small saucepan, bring to a boil. Boil for 4 minutes or until the vinegar has reduced by half (the vinegar will be slightly syrupy). Remove from heat and stir in honey.
4. Use a basting brush, brush the Balsamic Glaze over the chicken breasts.*
5. Bake chicken at 400°F for 10 minutes.

*Note: If you are preparing this in advance you may prepare the chicken up to this point, then cover and refrigerate until ready to cook.