Serves 4 INGREDIENTS - 2 tsp. Kelli Coffee's Universal Seasoning or to taste - 1 bunch parsley finely chopped - 2 avocados diced - 2 T. fresh chives chopped - 2 T. mint chopped - 1 cup diced cucumber - 1 cup diced tomato - 1/2 red onion diced - 4 green onions chopped - 1/2 cup Daikon radish diced - 1 clove roasted garlic minced - 1/4 cup olive oil - 2 lemons juiced - 1/2 tsp. red pepper flakes - 1 tsp. sea salt - black pepper to taste Mix everything together and have a party in your mouth. Do you want a delicious way to get some fresh veggies into your day? I don't mean boring old...
Kelli's Best Darn Fire Roasted Salsa 6 Large Red Tomatoes whole 2 Tomatillos whole 1 Yellow Onion cut in half 2 Large Jalapeno Peppers whole 1 Head Garlic cut in half 1 TBSP Lime Juice 1/2 Cup Cilantro roughly chopped 1 TBSP Always Cook With Love Universal Seasoning Throw all the veggies on the grill until fully roasted. Let cool under plastic wrap and peel. Remove jalapeno stems and garlic peel. Pulse in a blender with the lime, Chef In A Bottle Universal Seasoning and the cilantro. Blend to desired consistency. Serve with whatever the frack tastes good. El Yum!
Kelli's Shallot Vinaigrette1/2 Cup Balsamic Vinegar aged at least 4 years1/2 Cup Vegetable Oil 2 TBSP Shallots chopped fine1/2 clove Garlic chopped fine (Roast the garlic for a different taste) 2 tsp. Chef In A Bottle Universal Seasoning Mix ingredients in shaker. Shake well before each use. Last about 3 days. For a sweeter dressing you can add 1 TBSP natural sugar of orange juice. Kelli Coffee
Kelli's Pommarola (Basic Tomato Sauce) 3- 28 oz. Cans Cento San Marzano (Product of Italy/ Peeled Tomatoes) 5 Cloves Garlic (Roasted) 1 TBSP Chef In A Bottle Universal Seasoning 2 tsp Dried Sweet Basil 1 TBSP Olive Oil Place unpeeled garlic cloves in medium hot skillet. Roast on all sides for about 10 Minutes. Carefully remove peel from garlic. Cut cloves in half. In a 4-QT chef quality saucepan, pour in whole tomatoes including all juices. Use your hands to crush the tomatoes. Add in garlic, Chef In A Bottle Universal Seasoning, basil and olive oil. Keep the flame low. (Patience makes this recipe outstanding!) Stir the sauce frequently until it is bubbling. (About 10 minutes.) Cover...
Kelli’s Fat and Sassy Mayonnaise Ingredients: 4 Egg Yolks 2 tsp. Dijon- style Mustard 1 Cup Vegetable Oil (or Olive Oil for a French Flair) 1 ½ TBSP White Wine Vinegar Juice of ½ lemon 1 TBSP Natural Sugar 1 tsp. Sea Salt 1 tsp. Chef In A Bottle Universal Seasoning Combine vinegar, lemon juice, sugar, salt, and Chef In A Bottle Universal Seasoning in separate bowl, and let sugar dissolve. Set Aside. Use a 1 ½ quart bowl and mixer. Beat egg yolks and mustard until the mixture becomes pale yellow. Add oil one teaspoon at a time or in a very think stream while mixer is on. Beat until mayonnaise is thick. (May resemble scrambled eggs) Add...
Kelli's Korean Spicy Seafood Noodle Soup Servings: 1 Noodle Bowl Bring to a boil in saucepan 1C Chicken Broth 1C Filtered Water 1-1/2 TBSP Chinese Crushed Chili Powder Hot 2 tsp Kelli Coffee's Chef In A Bottle Universal Seasoning Add and cook 6 minutes 1 Clove Garlic Sliced 1/4 C Onion Wedge 1/4 C Sliced Mushrooms 1/2 C Wedge Green Cabbage 30-40 Pieces (small grab) Rice Vermicelli Add and cook 2 minutes Add water if necessary 3 oz Sea Scallops 3 oz Calamari (Squid) 3 oz Talapia (or any mild white fish) Serve in a bowl with a wedge of lemon. Kelli Coffee
Ingredients: 2 Chicken Breasts Cooked and Cubed (1/2 in.) 2 Ribs Celery Diced 5 Green Onions Sliced at an Angle 1 Cup Cherry Tomatoes Quartered 2 Apples Cubed 1/2 Cup Walnut Halves 1/2 Cup Rasins 4 Sun Dried Tomatoes Diced 2 tsp Chef In A Bottle Universal Seasoning (To Taste) 1/2 tsp Black Pepper 1 tsp Crushed Red Pepper 1/2 tsp Thyme 1 tsp Oregano 1/2 tsp Rosemary 1 tsp Black Sesame Seeds 1 Cup Mayonnaise Up to 1 TBSP Prepared Mustard Juice of 1 Lemon Garnish with Onions, Chives, Herbs, Sesame Seeds, or Fairy Dust! Serves: 4 Mix. Refrigerate and serve! Great for brown bag lunches, picnics, pot luck dinners, brunches, and outings. Fantastic for trips! You can make...
1 TBSP Olive Oil 1 TBSP Unsalted Butter 1/2 Cup Onion diced 3/4 Cup Carrots diced 1/2 Cup Celery diced 3 Cloves Garlic sliced 4 Cups Butternut Squash 3 Cups Chicken Stock 2-3 tsp Kelli Coffee's Chef In A Bottle Universal Seasoning 1/2-1 Cup Heavy Cream Cut Butternut Squash lengthwise and place cut side down in a baking dish. Fill to 1 inch with filtered water. bake at 350 degrees fro almost an hour. Saute in a sauce pan with oil and butter about 10 minutes: onions, carrots, celery, and garlic. Add chicken stock. Let boil. Scoop out squash and add to mixture. Simmer until done (about 20-30 minutes). Remove and liquefy in a blender. Pour back into sauce pan....
1/2 Cup Aged Balsamic Vinegar 1/2 Cup Vegetable Oil 2 TBSP Shallots Minced 1 Clove Garlic Minced 2 tsp. Kelli Coffee's Chef In A Bottle Universal Seasoning 1/2 tsp. Crushed Red Pepper Mix all ingredients in a shaker. Shake Well before each use. Lasts about 3 days. For a sweeter dressing you can add 1 TBSP natural sugar or orange juice. Kelli Coffee
6 Onions 4 TBSP Butter 3 QT Beef Stock 1 1/2 Cups of Strong Coffee 12 oz. Can Of Your Favorite Beer 2 TBSP Kelli Coffee's Chef In A Bottle Universal Seasoning 2 tsp. Pink Himalayan Sea Salt 2 tsp. Freshly Ground Black Pepper 2 tsp. Thyme Toasted French Bread Slices Slices of Swiss or Gruyere Cheese Slice onions thin. Heat skillet or dutch oven to medium. Place butter in pan. Add onions and slowly caramelize. Add Beef Stock, Beer, Coffee, Kelli Coffee's Chef In A Bottle Universal Seasoning, Salt, Pepper, and Thyme. Simmer for 3 hours uncovered to allow broth to reduce, adding 1 quart at a time while cooking. Toast bread. Place on top of onion soup. Add...
1 lb. Sausage 1 lb. Ground Beef 2 Cups soft bread crumbs 2 Rounded TBSP Kelli Coffee's Chef In A Bottle Universal Seasoning Salt to taste 2 Eggs 1 Splash Worcestershire Sauce or more ;D 1 Squeeze Tabasco Sriracha 1 tsp. Crushed Red Pepper 1 Cup Diced Onion (Caramelize) 1 Head Garlic Minced (Brown one minute) 2 TBSP Fresh Chopped Parsley Mix and form into 1 1/2 inch balls. Let set 24 hours in fridge. Brown in skillet bake in a casserole pan covered with... 16 oz. Apricot Preserves 2 Cups BBQ Sauce (Recipe Available Soon) Bake at 350 for 30 minutes Freezes Well! Kelli Coffee
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