Baked Basa with Blueberry-Yaki

Ingredients:
2 filets Basa Fish
1 1/2 Tbsp Butter
1 Tsp Lemon Pepper Seasoning
1 Tsp Parmesan Cheese
1/2 Tsp Dill Weed
1 Fresh Lemon
MIM Blueberry-Yaki Sauce

Cooking Instructions:

• Preheat oven to 400º.
• Spray a glass 9x12 pan with non-stick cooking spray.
• In a small dish, melt the butter.  Then add lemon pepper seasoning, parmesan cheese, and dill weed.  Mix well.
• Rinse off fish filets in cold water then pat dry with a paper towel.  Lay filets in dish side by side.
• Spread the butter mixture over top of the filets. 
• Squeeze the juice from half of the lemon over top of the fish.
• Cover with aluminum foil and place in heated oven.  
• Bake 10 minutes.
• Remove pan and squeeze the juice from the other half of the lemon over top of the fish.  Cover with foil and place back in the over for 10 more minutes.
• Remove from oven.
• Drizzle about 1 Tbsp (or more) Blueberry-Yaki Sauce over fish and serve immediately.  

Spanish Rice

Ingredients:
1 cup Rice - uncooked
1 1/2 cups Chicken Broth
1 cup Salsa - your favorite brand
1 clove Garlic - minced
2 Tbsp Butter
2 Tsp MIM Chili Seasoning

Cooking Instructions:

• Heat a large skillet on medium high heat
• Add butter and rice.  Saute rice in the melted butter for about 5 minutes.
• Add garlic and sauté for 1 minute.
• Add MIM Chili Seasoning and mix to coat the rice well.
• Add chicken broth and salsa.  Bring to a boil
• Reduce heat to medium low.  Cover with a lid and simmer for 20 - 25 minutes (until rice is tender).

Asian Ginger Noodles

Ingredients:
1 lb Chicken - cubed
1 1/2 T Butter
1 clove Garlic - minced
1/2 cup Chicken Stock
1/4 cup Asian Ginger Dressing
2 Carrots - peeled and sliced
1 Zucchini - sliced
Rice Noodles - about 1/4 box
1 tsp Lemon Zest

Cooking Instructions:

• Soak the rice noodles in hot water for 25 - 30 minutes.  Drain noodles and set aside.
• Melt butter in wok or stir-fry pan on med heat.
• Turn heat up to med- high and add chicken to pan and cook chicken until it is about half way cooked, 3-4 minutes.  Mix frequently.
• Add garlic mix well.
• Add drained rice noodles.  Continue to mix ingredients for another minute.
• Add Asian Ginger Dressing and chicken stock.  Noodles will begin to clump together slightly and begin to soften.
• Add carrots and zucchini.  Cook another 3 minutes or until chicken is done and vegetables are as tender as you like.
• Toss with lemon zest and serve immediately. 

*Marinating the chicken in the Asian Ginger Dressing will increase the flavor of the chicken.  Use 3 - 4 Tbsp to marinade the chicken.

Tuscan Dip

Ingredients:
1 cup Sour Cream (or Greek Yogurt)
1 1/2 T Tuscany Blend Spice
1/2 tsp Garlic Salt
1/4 tsp Parsley

Instructions:

• Combine all ingredients. 
• Chill 15 minutes before serving.
• Serve with chips or vegetables

This dip has a unique and great flavor!  Thanks Debbie Heaney from MIM in Colorado for sharing this yummy combination!!!

Coconut Curry Soup

Ingredients:
4 T Panang Curry Sauce
2 T Brown Sugar
2 tsp Olive Oil
2 Carrots - medium, chopped
1/2 Yellow Onion - chopped
1 Red Bell Pepper - chopped
1 cup Chicken - cooked and cubed
1 cup Rice - cooked
1 can Coconut Milk
1 1/2 cans Chicken Broth

Cooking Instructions:

• In a medium to large pan, heat the oil over medium-high heat and add carrots, onions, and red pepper.  Saute vegetables for 5 minutes, turning frequently.
• Add Panang Curry Sauce and brown sugar.  Mix well so the sauce coats the vegetables well.
• Add in coconut milk and chicken broth. 
• Bring to a simmer and reduce heat to medium-low.  Cover pan and simmer for 20 minutes.
• Add chicken and rice.  Cook another 10 minutes.  Serve immediately.  

Recipe adapted from Savory Sweet Life

Turkey Chili

Ingredients:
1/2 lb Ground Turkey
1 small Yellow Onion (chopped)
1/4 Red Bell Pepper (chopped)
1/4 Green Bell Pepper (chopped)
1 can Pinto beans (15 oz and drained)
1 can Diced Tomatoes (about 15 oz)
16 oz Tomato Sauce (2 small cans)
1 cup water
8 Tbsp Tamarind Sauce
2 Tbsp MIM Chili Seasoning
pinch of salt

Cooking Instructions:

• Heat a large pot on medium to medium high heat.
• Add ground turkey and chopped onion.  Cook meat and onion until just about done.  (Drain off some of the grease at this point if you prefer.)
• Add salt and MIM Chili Seasoning.  Stir for one minute until the meat is well coated with the seasoning.
• Add in water, tomatoes, tomato sauce, peppers, pinto beans, and Tamarind Sauce.  
• Bring to a boil and then reduce heat to a simmer.  Cover and simmer for 5 - 10 minutes. 

This  chili was delicious!  It was not too spicy at all, but had almost a small tint of sweetness to it.  A great meal that is healthy and filling. 

Recipe adapted from Meals in a Minute Chili Stew.

What is a Cooking Demo & Tasting?

Today I had a great "practice" Cooking Demo and Tasting.  I invited several friends and neighbors that I am comfortable around and was able to do a mock Demo & Tasting.   I did a practice run, so I felt confident in cooking while I talked about this great company. 

I made 3 different dishes - Pad Thai, Cashew Orange Chicken, and Basil Green Curry.  I also had several sauces, that I did not cook with, ready to sample.  The yummy Onion Green Chili Dip was also out for sampling with chips or vegetables.



At a Cooking Demo & Tasting, I demonstrate how to cook with these sauces and everyone has the chance to taste the great flavor of the dish and the other sauces.  Cooking the dishes right in front of the guests is a great way for them to see how easy it is to use the sauces.  These dishes are quick and easy to cook and are usually a "one pot meal" when I use my electric wok (or a stir-fry pan).  I'm also available to answer any questions.

Thanks to my terrific friends for letting me cook them lunch!  (And of course, I forgot to take a picture during all of the fun, so instead you get a picture of ME!)  Don't forget to Become A Follower.