eGourmet Recipes

1.5  lbs. ground turkey
2 medium chopped onions
3 cloves fresh cracked garlic
1 drained and rinsed 16 oz can kidney beans
1 drained and rinsed 16 oz can black beans
2 – 14.5 oz cans sliced or diced tomatoes.
1 – 8 oz can tomato sauce
1 Tbsp. Mitch’s Oh Yeah! Original Spice Blend
1 Tbsp. chili powder
1 tsp. salt
1 tsp. fresh ground pepper

Brown ground turkey, onions and garlic. Transfer to slow cooker. Stir in remaining ingredients. Cover slow cooker and cook on low 8-10 hours or on high for 4 hours. Garnish individual servings with sour cream or cheddar cheese.

1/2 lb medium shrimp, peeled & deveined
1 cup milk
1 teaspoon Mitch’s Oh Yeah! Original Spice Blend
1 tablespoon butter or olive oil
1 small shallot, chopped
3 cloves of garlic, crushed
1/4 roasted red bell pepper, chopped
1/4-1/2 teaspoon red pepper flakes
1 plum tomato, peeled & chopped
1/4 cup white wine
Splash of half & half or heavy cream
Linguine, cooked according to package instructions

Place shrimp in a small bowl and cover with milk. Refrigerate for 1/2 hour. Drain shrimp and season liberally w/ Mitch’s Oh Yeah! Original Spice Blend. In sauté pan, sauté shrimp in butter or olive oil until it starts to turn pink. Push aside and add chopped shallots, garlic, chopped pepper, red pepper flakes, and sauté 1-2 minutes. Add tomatoes and sauté until soft. Add wine and cook 1-2 minutes more. Remove from burner and add a splash of cream, salt and pepper to taste. Toss shrimp with cooked linguine and serve. (Serves 2)

1 cut up chicken (preferably skinned)
2 teaspoons Oh Yeah! Original Spice Blend
3/4 teaspoon of salt
2 dashes of black pepper
1/3 cup of butter
4 cloves of garlic (crushed)
2/3 cup bread crumbs
1/2-1 cup grated Parmesan cheese

In a saucepan on low heat, slowly heat the butter and garlic until the butter has just melted. In a medium bowl, mix together the bread crumbs, grated parmesan cheese, dash of pepper and 1/2 teaspoon of salt. Season the chicken with 1 teaspoon of Oh Yeah!, 1/4 teaspoon of salt and a dash of black pepper. Dip the chicken pieces in the butter/garlic and then thoroughly coat the chicken with the bread crumb mixture. Carefully place on a baking sheet or large glass pan. Sprinkle the last teaspoon of Mitch’s Oh Yeah over the chicken and bake for 60 to 75 minutes at 350 until crispy.

1    cut up chicken (skinless preferred)
1    pound red potatoes cut in chunks
½ cup Italian salad dressing
½-1 cup grated parmesan cheese
2   teaspoons Mitch’s Oh yeah!
½  teaspoon salt
½  teaspoon basil

Place chicken in baking dish and surround with potatoes. Lightly pour salad dressing over the chicken and potatoes. Sprinkle Mitch’s Oh Yeah, salt, basil and parmesan cheese over the chicken and potatoes. Bake at 400 covered for 30 minutes, remove lid or foil for an additional 30 minutes or until potatoes and chicken are tender. After you take the meal out of the oven, drizzle the juices in the pan over the chicken and potatoes.

2   Tablespoons butter
2   teaspoons olive oil
2.5 – 3.5  pound boneless chuck roast
1   Tablespoon Mitch’s Oh Yeah! Original Spice Blend
1/2  teaspoon salt
1/4  teaspoon pepper
2   cups beef broth
1   chopped onion
1  cup red wine
2   garlic cloves
3 – 4  sliced carrots
4   large potatoes sliced in 1 inch pieces

In a pan, with half the butter, lightly brown the chopped onion and garlic, set aside. Rub the salt and pepper over the meat. In a pan over medium high heat, heat the remaining butter and olive oil and brown the meat on each side. Sprinkle Mitch’s Oh Yeah Original Spice Blend over the meat and then carefully add the beef broth, wine and onions. Cover and simmer 1.5 hours, then add vegetables for another 1.5 hours or until roast and vegetables are tender.