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OMG! is all I can say describing my first, second and every bite of this creation. My palate was all singing, all dancing through every morsel of this herby, tangy and nutty ensemble. Typically, as you may know, I am not a fan of most poultry because of the strong gamey aftertaste. I developed artSAVOR 50 to overcome this less than desirable quality and allow palate to enjoy on the array of divine flavors. In this creation, I also used artSAVOR 75 with additional fresh herbs and lemon, which elevates melange of flavors to the ninth plane of heaven. I’m not kidding!
Faux-fried in the oven, these tender, juicy boneless chicken wings coated in crunchy almonds are flavor bombs in every bite. Spicy chipotle, stone ground mustard married together with the black pepper, paprika and lime in artSAVOR 50 create an amazing and irresistible flavor. These will disappear so fast, that you will wish you had doubled the recipe. This recipe couldn’t be easier and the results will surprise even the toughest kitchen critic!
artSAVOR 50 paired with the sweet tartness of tamarind paste elevates the flavor symphony of this dish to the ninth level. The addition of the fried quail egg is a ray of sunshine in the presentation of this heavenly dish.
Easy, warming, and satisfying, this turkey chili made with my artSAVOR 20 is exactly what you want on a cold night. It is so good and full of flavor and even better, this recipe comes together very quickly. I suggest you make it a day ahead and refrigerate. The flavors will deepen and it will be even more tasty the next day.
The heart of this incredibly delightful entree is ground turkey flavored with the earthy, smoky flavors of artSAVOR 20. This dish comes together very easily and is as beautiful as it is delicious! This is perfect for a weeknight meal and will feed a crowd!
To stuff or not to stuff? That is the Thanksgiving question and my answer is simple, “Don’t do it!” My style of cooking embraces all that is crispy, crunchy, light and airy and packed with deep flavor, so anything that is gooey and schmaltzy is definitely out. I use this salad as my delicious replacement. I promise you will lick your fork. It is the perfect complement to turkey, with loads of flavor and texture.
I do appreciate those reliable, “tried and true” recipes, but I always yearn to create something new and different. I’m really not a fan of turkey, so whatever makes it tastier is good thing. I am always thinking about how I can infuse the meat with delicious flavors. Carefully stuffing a sausage mixture under the skin helps trap the moisture in the bird. Then thoroughly massaging artSAVOR 50, after making small slits in the meat adds the perfect amount of savory deliciousness, resulting in the perfect Holiday turkey.
An incredibly delicious and beautiful starter made with my artSAVOR 20. My wildly versatile blends encourage you to get creative in the kitchen. This is one of many in my great collection of recipes demonstrating how many different ways you can create with each blend. Your only limitation is your imagination!
Grilled Middle Eastern Kabobs: Traditional lightly herbed meat scented with pepper, curry and turmeric. Lovely served with basmati rice and cooling spiced yogurt or wrapped in Lavash as a sandwich.
This tremendously versatile base sauce is packed with flavor and can be used in many different ways in rice, pasta, vegetables, casseroles, shepherd pies and sandwiches. It freezes very well for later use.
artSAVOR 50, spiced with black pepper, paprika and lime, has just the right amount of kick and zestiness for chicken. This recipe works equally well when roasted in a pan with vegetables. Simply dice your favorite root vegetables (such as carrots, potatoes, and turnips) and coat with some of the herbed oil, separate from the chicken. Place vegetables in a roasting pan. Place chicken pieces on a rack and put the rack in the pan on top of the vegetables and roast.
Are you ready to turn some bland boring gamey ground turkey into burst of flavors and excitement? My artSAVOR 20 just does that and more. For an added splash of even more flavors, you can turn up volume by drizzling some of my mint sauce. Healthy, full of flavor and texture, these scrumptious kabob bites are delicious. I had to make a second batch as my family ate them before I could plate for a photo. They wanted them hot and juicy, as I rolled them. Not only they were delicious, but they contributed to a lively family social experience. I skipped using skewers and simply formed them into kabob shape and sautéed. They came out perfect. You can serve these as appetizers, sides, or main course.