Almost Tabouli Salad Kelli Style

Serves 4

-  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 salad. Super greens are all the rage! Let's combine a new fad with a very old food concept: Tabouli!
By itself, Tabouli is a stand alone cornerstone of a culture. This highly nutritious dish has charmed my palate.
Paired with the beautiful fullness of the Universal Seasoning, Tabouli takes on an even richer and more exotic taste. The fragrance deepens and the flavors widen tickling the tongue with the flirtation of heat. It leaves you wanting more.
You need this. You want this. Order your bottle today.
Do me a favor and write a review when you buy it. I want to hear about how Always Cook With Love brought more love into your life


September 22, 2016

Kelli's Best Darn Fire Roasted Salsa

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!

September 02, 2016

Kelli's Shallot Vinaigrette Recipe

Kelli's Shallot Vinaigrette

1/2 Cup Balsamic Vinegar aged at least 4 years
1/2 Cup Vegetable Oil
2 TBSP Shallots chopped fine
1/2 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
August 25, 2016

Kelli's Pommarola (Basic Tomato Sauce)

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 the sauce.  Stir frequently while cooking.  Sauce will thicken as the water evaporates.  (3 hours)  You may need to add water as you simmer as these tomatoes produce a thick sauce almost instantly.   It takes three hours to create deepness of the flavor profile.  Freezes Well.  When serving, always drizzle olive oil over the dish. 

August 25, 2016

Kelli’s Fat and Sassy Mayonnaise

Kelli’s Fat and Sassy Mayonnaise


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 liquid mixture that was set aside and blend.  Refrigerate.  For an added kick, add garlic or herbs to the mayonnaise. 

August 05, 2016

Kelli's Korean Spicy Seafood Noodle Soup

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
August 04, 2016

Kelli's Traditionally Twisted Chicken Salad


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 lettuce wraps, sandwiches, or pair it with a salad.   

July 19, 2016

Kelli's Famous Butternut Squash Bisque

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.  Add cream and heat through.  Do not boil.  

Serve and Enjoy! 

Kelli Coffee 

July 19, 2016

Kelli's Zesty Shallot Vinaigrette

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 

July 19, 2016

French Onion Soup Recipe!

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 Cheese and broil.  

Kelli Coffee