Sassy Season Salt



Sassy Seasoned Chicken Strips

You will need:

    Chicken Breasts cut into strips lengthwise (Plan 1 breast per person)
    Taste of Gourmet Sassy Seasoning Salt

Cut the chicken into strips and sprinkle lightly with the Sassy Seasoning Salt. This can be done the day before you cook the chicken for extra flavor! Or you can season the chicken just before you cook ‚ it will still taste great! Put a tablespoon of oil in a heavy frying pan. (Or use a non stick pan to dry cook the chicken) Heat the pan and then start adding a few chicken strips at a time to the pan. Shake and turn the strips to cook and lightly brown. Eat the chicken strips immediately, while they are hot! (Leftovers are great cold - perfect for tailgate picnics.) They taste fabulous plain or dipped in Taste of Gourmet's Honey Mustard or Cranberry Mustard. Wonderful served with the Calico Rice Salad with Cranberry Vinaigrette.


Sassy Artichoke Dip

You will need:

    2 - 8 oz packages of cream cheese
    1 can of artichokes
    1/2 teaspoon Sassy Seasoning Salt (or more to taste )
    1/4 cup mayonnaise

Drain the can of Artichokes. Cut the artichokes into small pieces and put on a plate to drain again. Mix the cream cheese and mayonnaise (in a mixer or by hand) until softened. Add the artichokes and Sassy Seasoning Salt and mix well. Taste to see if you need a bit more of the Sassy Seasoning Salt - you want it to have a salty, spicy flavor. Be careful it can get too salty quickly, because of the artichokes. This tastes great with Triscuts or Wheat Thins. I like to make finger sandwiches out of this mixture too! Spread on Brown bread and cut into quarters - A yummy, different appetizer!

 

Southwestern Catfish (or Chicken Breasts)            Serves 4

    4 U.S. Farm-raised Catfish fillets
    ¾ cup flour
    ½ teaspoon Sassy Seasoning Salt
    1 Tablespoon olive oil
    1 Tablespoon butter
    4 ounces Monterey Jack cheese, grated
    ½ cup Tomatillo Salsa

Mix flour and Sassy Seasoning. Dip washed Catfish fillets into the seasoned flour and coat well.  Pan fry fillets in a hot skillet, turning them to brown evenly.  When browned, sprinkle each fillet in the skillet with cheese and then drizzle with Tomatillo Salsa.  Put a top on the skillet so the cheese will melt a little faster, or serve immediately.

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