5 Easy Recipes using In Emily's Kitchen | Signature Spice Blend
Simple Yet Delicious
Gourmet Avocado Toast
The Best Avocado Toast You'll Ever Have
OK. Yes Avocado Toast. How basic. Well... while it is "basic" it is simply just delicious. The spice blend is what makes this avocado toast so delicious. Plus, you can dress it up as an appetizer!
We all know how to make Avocado Toast, so I won't bore you with a full recipe! The way I like to make my toast is with a sprinkle of my Signature Spice Blend, a little olive oil and a touch of lemon juice. It is just the perfect combination!
Zesty Chicken Meatballs
Zesty Lemon Chicken Meatballs
1 pound ground chicken
2 teaspoons In Emily's Kitchen Signature Spice
1 egg
2 tablespoon diced onion
1 cloves garlic finely diced
1 teaspoon olive oil
3/4 cup milk
3 tablespoons ricotta cheese
1 slice white bread
1/3 cup grated parmesan cheese
2 tablespoons chopped Italian parsley
2 tablespoons chopped basil
2 tablespoons lemon zest
1 teaspoon salt
1 teaspoon pepper
First, sauté the chopped onion and garlic in a skillet for 4-5 minutes on medium low heat with a teaspoon of olive oil. Season the onions and garlic with 1 teaspoon of salt and pepper to help them start to sweat in the pan. After 5 minutes or so, turn it off and let it cool for 10 minutes.
Next, set your piece of white bread on a plate and pour the 3/4 cup of milk over the bread. The bread should be totally saturated with the milk. Allow the milk to soak for 4-5 minutes.
As it soaks, in a large glass or metal bowl, combine the ground chicken, egg, ricotta cheese, parmesan cheese, lemon zest and In Emily's Kitchen Signature Spice Blend. Then add the cooled onions and garlic to the chicken mixture.
Take the white bread and chop it into very small pieces so it almost becomes a paste. Pour the milk soaked bread into the chicken mixture.
Mix with your hands until combined but try not to over mix or else the meatballs will become tough!
Use an ice cream scoop to scoop them onto a baking sheet lined with parchment paper. This should make 12 nicely sized meatballs.
Bake them at 375º for 40 minutes. They are delicious with your favorite marinara sauce, with lemon, butter and capers over pasta, or even over greens for a protein packed salad!
Instant Pot Red Beans and Rice
Red Beans and Rice in the InstantPot!
1 pound dry red beans
1 onion - finely diced
1 green bell pepper - finely diced
3 celery stalks - finely diced
1 shallot - finely diced
3 large cloves of garlic - finely diced
2 tablespoons olive oil
1 tablespoon butter
1/2 a ham hock or smoked ham shank
4 andouille sausages sliced - I used chicken andouille sausage to keep it lighter
1/2 cup dry white wine
2 teaspoons In Emily's Kitchen Signature Spice
3 bay leaves
1 teaspoon paprika
1 teaspoon ground sage
3 teaspoons salt
2 teaspoons pepper
1/2 teaspoon cayenne pepper (optional)
5 cups of chicken broth
2 teaspoons red wine vinegar
First, turn on the InstantPot to “Sauté” mode. Add the olive oil first then the onion, bell pepper, celery, shallot and garlic.
Season the veggies with all the spices, bay leaves and salt and pepper. After 5 minutes of sautéing, deglaze the instant pot with the white wine.
Add 1 tablespoon of butter and cook for another 3-4 minutes.
Add the pound of dry beans, ham hock, sliced sausage and chicken broth to the instant pot.
Give it a good stir and a taste to see if it need any seasoning or a little extra pinch of salt.
Turn off the “Sauté” mode and place the lid on the instant pot. Then program the instant pot to cook for 1 hour on high pressure.
Allow to cook and then let it naturally release. This process takes about 10 minutes.
After it has released, add the red wine vinegar to the beans and taste to see if it needs any more salt or pepper. I always like to finish it off with a little pinch of salt.
Your Perfect Everyday Salad Dressing
Everyday Salad Dressing
4 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons In Emily's Kitchen Signature Spice
1 tablespoon dijon mustard
salt and pepper to taste
Simply whisk together the olive oil, red wine vinegar, In Emily's Kitchen Signature Spice and dijon. Give it a taste to see if you want to add salt and pepper.
Crispy Skin Salmon
Crispy Skin Salmon
There is an art to making crispy skin salmon. I love it! But it does take a little patience and a nonstick pan.
2 6oz Salmon Filets
2 tablespoon olive oil
2-3 teaspoons In Emily's Kitchen Signature Spice Blend
1 tablespoon butter
Drizzle the 1 tablespoon of olive oil over the salmon filets. Season the salmon with In Emily's Kitchen Signature Spice Blend. Then in a nonstick skillet or a cast iron skillet, turn the heat on very low. Drizzle the other tablespoon of olive oil into the skillet with the tablespoon of butter. Add the salmon into the pan skin side down. Allow the salmon to cook on very low heat for about 20 minutes. The low heat over a longer period of time is what makes the salmon skin crispy without burning.After 20 minutes, flip salmon over and cook for another 2-3 minutes. Serve over greens, pasta, lentils or even just by itself! It is so spectacular!