Sassy Seasonings

Appetizers Entrees Desserts

Crab Cakes
24 oz. lump crabmeat or imitation crab, finely chopped or shredded
¾ cup mayonnaise
2 eggs, beaten
1 cup breadcrumbs
½ cup grated parmesan cheese
1 tbsp. lemon juice
1 tsp. ground red pepper
1 tsp. garlic salt
2 tbsp. Worcestershire sauce
2 tbsp. Sassy Seasonings Seafood Seasoning
1 tsp. baking powder
1 egg, lightly beaten
1 cup breadcrumbs
1 cup canola oil, for frying
Combine all ingredients, except 1 egg and 1 cup breadcrumbs. Form into patties about 1 inch thick and 3 inches in diameter. Gently place each cake into beat egg wash, followed by breadcrumbs. Place in baking dish and refrigerate for 1 hour. Heat oil over medium heat and fry each cake for 5 minute on each side, or until golden brown. Place on paper towel to remove excess oil and let sit for 5 minutes.

Thai Chicken Balls
2 pounds ground chicken
1 cup breadcrumbs
½ sliced green onions
1 tbsp. ground coriander
1 cup chopped fresh cilantro
1/4 cup sweet chili sauce
2 tbsp. lemon juice
¼ cup canola oil, for frying
In a large bowl, mix together the chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce and lemon juice; mix well. Using damp hands, form mixture into evenly shaped balls that are about 1 inch in diameter. Heat oil in a large skillet over medium heat. Fry the chicken balls for about 8 minutes, or until golden brown.

Curry Rice
2 tablespoons olive oil
1 tablespoon minced garlic
Dash ground red pepper
1 tablespoon ground cumin
1 tablespoon ground curry powder
1 tablespoon chili powder
1 cup vegetable broth
1 tablespoon soy sauce
1 cup uncooked white rice
Heat olive oil in a medium saucepan over low-medium heat. Saute garlic for 3 minutes. Slowly stir in red pepper, cumin, curry powder and chili powder. After 3-5 minutes, or when spices become fragrant, add the vegetable broth and soy sauce. Bring to a boil and stir in rice. Reduce heat to low, cover and simmer 15-20 minutes, or until liquid is absorb. Remove from heat, let stand for 5 minutes and fluff with a fork.

Cracked Peppercorn Burgers
1 lb. ground beef
3 tbsp. whole peppercorns
4 hamburger buns
1 tsp. salt
4 slices pepperjack cheese
Place whole peppercorns and salt in plastic bag and pound with a rolling pin until coarsely cracked. Divide the ground beef into four patties. Coat each side of the beef patties with the coarsely ground peppercorns. Cook in skillet over medium-high heat for about 10 to 12 minutes, turning once. Place on hamburger buns and top with Cheddar Cheese.

Sassy Seasoned Beef Tenderloins
4 beef tenderloin steaks (6 oz. each)
2 tablespoon vegetable oil
1 tablespoon Worchestshire sauce
3 tbsp. Sassy Seasonings Seasoned Salt
Combine 1 tablespoon oil, Worchestshire Sauce and Sassy Seasonings Seasoned Salt in closeable plastic container. Add steaks and allow to marinate in refrigerator for 1 hour. Heat oil in skillet over medium-high heat. Cook beef in oil for about 5 minutes per side. Sassy Pasta with Tomato and Mozzarella 1 pound fusilli pasta 4 ripe tomatoes, cubed ¼ cup fresh basil, torn 1 cup shredded mozzarella cheese 3 tbsp. Sassy Seasonings Italian Seasoning ¼ cup olive oil Cook pasta as instructed on package. While pasta is cooking, toss tomatoes and basil with generous amount of salt. Add mozzarella cheese. Pour hot cooked pasta directly over cheese and immediately stir. Stir in Sassy Seasonings Italian Seasoning and olive oil.

Sassy Pasta Sauce
2 cans (28 oz.) crushed tomatoes
1 can (15 oz.) tomato paste
1 can (14.5 oz.) diced tomatoes, undrained
2 tbsp. dried basil
1 tbsp. oregano
¼ cup Sassy Seasonings Italian Seasoning
Combine all ingredients in a large pot on medium heat. Stir well and simmer for 45 minutes.

Rosemary Garlic Chicken
1 lb. boneless, skinless chicken breasts
1/3 cup olive oil
4 garlic cloves, thinly sliced
2 tbsp. rosemary
2 cup chicken broth
Salt
Preheat oven to 400°. Lightly sprinkle each side of chicken breasts with salt. Coat skillet with olive oil over medium heat. Sauté garlic cloves for 3 minutes. Add rosemary and cook an additional 3 minutes. Place chicken breasts in skillet and cook for 5 minutes on each side. After turning once, pour chicken broth into pan; stir to loosen chicken bits at bottom of pan. Place pan in oven and bake at 400° for 20 minutes.

Lamb/Veal Bake
6 lean lamb or veal chops
1 tbsp. Sassy Seasonings Lamb and Veal Seasoning
1 cup of water
1 (8 oz.) can tomato sauce
¼ cup ketchup
1 tbsp. Worcestershire sauce
½ tsp. of oregano
1 clove garlic, minced
1 tsp. of salt
½ tsp of pepper
Preheat oven to 350º. Sprinkle each side of chops with Sassy Seasonings Lamb and Veal Seasoning. In large skillet, brown chops well on both sides. Place chops in shallow baking pan coated with cooking spray. Pour water into skillet in which chops were browned and stir to loosen bits in bottom of pan. Add remaining ingredients to skillet, stirring well. Pour over chops. Cover and bake at 350º for 1 hour.

Southwest Meat Loaf
½ cup breadcrumbs
1 small onion, finely chopped
1 tbsp. onion powder
½ tsp ground red pepper
2 tbsp. Sassy Seasonings Taco Seasoning
3 tbsp. Uncle Phil’s Sweet-n-Sassy Mustard
2 tbsp. Worcestershire Sauce
1 tsp. oregano
1 lb. ground sirloin
1 lb. ground turkey
1 ½ cups bottled salsa
Preheat oven to 350° degrees. Combine all ingredients, except salsa. (Recommendation: Use your hands to combine ingredients and mix until just combined.) Divide meat mixture into 2 portions. Shape each portion into a 6x3 inch loaf. Place loaves into a 13x9-inch baking dish, coated with cooking spray. Pour ¾ cup salsa over each loaf. Bake at 350° for 1 hour or until thermometer reads at least 165°. Let stand for 5-10 minutes.

Sassy Jambalaya
2 tsp. olive oil
1 lb. boneless, skinless chicken breasts cut into 1-inch cubes
Salt and pepper to season chicken
1 lb. smoked turkey sausage, cut into slices ½-inch thick
1 small onion, chopped
1 green bell pepper, chopped
1 cup chopped celery
2 garlic cloves, minced
1 ½ cups uncooked white rice
2 ½ cups chicken broth
2 tsp. paprika
½ tsp. dried thyme
½ tsp. ground red pepper
1 (14.5 oz) can diced tomatoes, undrained
Heat oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan and cook 5 minutes, or until lightly browned. Add sausage to pan and cook an additional 5 minutes. Add onion, pepper, celery and garlic. Cover, reduce heat to low-medium and cook 10-15 minutes or until vegetables are tender, stirring occasionally. Stir in rice, cook 2-3 minutes, stirring constantly. Add chicken broth, paprika, thyme, red pepper and tomatoes. Cover and cook 10-12 minutes, or until liquid is absorbed. Remove from heat and let stand for 5 minutes.

Meatloaf Burgers
1 pound ground beef
1 pound ground pork
1 egg
½ breadcrumbs
2 tbsp. Sassy Seasonings Beef and Pork Seasoning
8 hamburger buns
8 slices mozzarella cheese
Combine ground beef, ground pork, egg, breadcrumbs and Sassy Seasoning Beef and Pork Seasonings in bowl. Divide meat mixture into eight patties. Grill for 10-12 minutes, turning once. Place on hamburger buns and top with slice of mozzarella cheese.

Bacon-Wrapped Chicken Skewers
1 lb. chicken tenderloins
6-8 strips of bacon
2 tbsp. Poultry Seasoning
6-8 toothpicks
Sprinkle chicken with Sassy Seasonings Poultry Seasoning. Fold chicken tenderloins in half and thread onto skewer. Wrap each piece of chicken with a slice of bacon. Insert toothpick to hold bacon around chicken. Grill for 12-15 minutes.

Classic Beef Tenderloins
4 8 oz. lb. beef tenderloins
2 tbsp. Sassy Seasonings Seasoned Salt
Sprinkle each beef tenderloin with seasoned salt. Grill for 10 minutes, turning once. BBQ Chicken Wings 3 lbs. chicken wings 1 cup ketchup ¼ cup brown sugar 1 tbsp. Uncle Phil’s Sweet-n-Sassy Mustard 1 tbsp. Worcestershire Sauce 2 tbsp. Sassy Seasonings BBQ Seasoning Mix all ingredients, except chicken, in large bowl. Stir in chicken. Refrigerate for 2-4 hours. Remove chicken and grill wings for 8 minutes, turning occasionally.

Turkey Tacos
1 lb. ground turkey
½ cup finely chopped onion
1 green bell pepper, finely chopped
4 tbsp. Sassy Seasonings Taco Seasoning
6 corn or flour tortilla shells
2 tomatoes ,chopped
Coat large skillet with cooking spray and sauté onion and green pepper over medium heat for 5 minutes. Add ground turkey and Sassy Seasonings Taco Seasoning and cook for an additional 10 minutes, or until turkey is browned and completely cooked. Divide meat mixture evenly in tortilla shells and top with chopped tomatoes to serve.

Chicken Enchilada Casserole
1 cup chopped onion
2 tsp. ground cumin
1 tsp. chili powder
½ tsp. garlic salt
¼ tsp. ground red pepper
1 tbsp. Sassy Seasonings Taco Seasoning
2 (15.5 oz.) cans Great Northern beans, rinsed and drained
1 lb. shredded chicken (cooked)
18 corn or flour tortillas
2 cups shredded Mexican cheese blend
1 (16 oz) jar taco sauce
Coat skillet with cooking spray and sauté onion over medium heat for 3 minutes. Stir in cumin, chili powder, garlic salt, ground red pepper and Sassy Seasonings Taco Seasoning; cook 2 minutes. Stir in beans and cook another 2 minutes. Add chicken; stir well. Preheat oven to 350°. Layer 6 tortillas on bottom of 13-9-inch baking dish coated with cooking spray. Spread ½ chicken mixture over tortillas; sprinkle with ¾ cup cheese. Repeat layers once. Top with remaining 6 tortillas. Pour taco sauce over tortillas. Cover and bake at 350° for 35 minutes. Uncover, sprinkle with remaining ½ cup cheese and bake for 5-10 minutes, or until cheese melts.

Sassy Chili
1 lb. ground sirloin
1 medium onion, chopped
1 (15.5 oz.) can kidney beans, rinsed and drained
1 (8 oz.) can tomato sauce
1/4 cup water
2 tbsp. chili powder
½ tsp. salt
¼ tsp. ground black pepper
1 cup crushed tortilla chips
Coat skillet with cooking spray and sauté onions for 3 minutes. Add meat and cook for 10 minutes or until browned, stirring often. Stir in kidney beans, tomato sauce, water, chili powder, salt and pepper. Bring to a boil, reduce heat and simmer for 30 minutes. Spoon into 4 large bowls and sprinkle with crushed tortilla chips.

Moo Shu Chicken
1 lb. ground chicken
3 garlic cloves, minced
2 tsp. ground ginger
½ tsp. ground red pepper
2 cups finely chopped mushrooms
3 cups broccoli-carrot coleslaw mix
1 cup green onions
1 bottle hoisin sauce
8 flour tortillas
Coat a large skillet with cooking spray and sauté garlic for 3 minutes. Add chicken, garlic and ground red pepper; cook for an additional 5-7 minutes, or until browned, stirring to crumble. Stir in mushrooms, coleslaw, green onions and hoisin sauce. Cook an additional 5 minutes, or until coleslaw vegetables are tender. Warm tortillas; spoon ½ cup chicken mixture down center of each tortilla. Roll up and enjoy!

Bombay Chicken and Rice
1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
1 cup uncooked white rice
1 cup dried mixed fruit
½ cup raisins
1/2 cup chopped onion
4 tsp. curry powder
1 1/2 tsp. sugar
1 tsp. salt
2 cup water
2 tbsp. butter, melted
1/2 tsp. paprika
Preheat oven to 375°. Season chicken with salt; add butter, chicken, paprika and 2 tsp. curry powder to large skillet; on medium heat for 10 minutes, or until golden brown, stirring occasionally. Combine rice, fruit, onion, remaining 2 tsp. of curry powder, sugar, salt and water in medium bowl; stir well. Add chicken to rice mixture. Pour into 13x9 inch baking dish and cover tightly with aluminum foil. Bake at 375° for 45 minutes, or until most of liquid is absorbed.

Oatmeal Cinnamon Cookies
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 cup stick butter
2 large eggs
1 tsp. vanilla
1 ¼ cup all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
3 cups quick oats
1 tsp. salt
Heat oven to 375°. Mix sugars, butter, eggs and vanilla in large bowl. Mix flour, baking soda, baking powder, salt, cinnamon, oats and salt in separate bowl. Slowly combine flour and oat mixture to sugar mixture. Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake 9 to 11 minutes or until light brown. Allow to cool slightly.

Apple Allspice Muffins
¼ cup butter
½ cup brown sugar
1 egg
1 ½ cup flour
2 tsp. baking powder
1 tsp. allspice
1/2 tsp. salt
1 cup milk
1 cup chopped peeled apples
Topping:
4 tbsp. butter
¼ cup brown sugar
1/3 cup all-purpose flour
1 tsp. allspice
Preheat oven to 400°. Cream butter and sugar until light and fluffy. Beat in egg. Combine flour, baking powder, allspice and salt. Alternately, add the flour mixture and the milk to the sugar mixture. Stir in apples. Coat muffin tins with cooking spray or with muffin liners. Fill each tin halfway. To make topping, mix brown sugar, flour and allspice; cut in butter. Sprinkle over muffins. Bake at 400° for 20 minutes.

Brown Sugar and Spice Cookies
1/3 cup granulated sugar
1/3 cup brown sugar
1/3 cup butter, softened
1 tsp. vanilla extract
1 large egg
2 cup flour
½ baking powder
½ tsp. cinnamon
½ tsp. salt
¼ tsp. ginger
¼ tsp. nutmeg
Sugar sprinkles
Preheat oven to 350°. Combine sugars, butter, vanilla and egg in large bowl. Beat with mixer at medium speed until light and fluffy. Combine flour, baking powder, cinnamon, salt, ginger and nutmeg in medium bowl. Slowly add flour mixture to sugar mixture and beat at low-medium speed until well combined. Shape the dough into balls about 1 inch in diameter. Please on baking sheet coated with cooking spray. Sprinkle cookies with granulated sugar and flatten with the bottom of a glass. Bake at 350° for 10 minutes.

Cranberry Muffins
2 cups all-purpose flour
1 cup sugar
1 tsp. baking soda
½ tsp. baking powder
¼ tsp.salt
¼ tsp.ground cardamom
1 cup dried cranberries
2 eggs
1 cup sour cream
¼ cup butter, softened
1 tsp. vanilla extract
In a large bowl, combine flour, sugar, baking soda, baking powder, salt, cardamom and cranberries. In a small bowl, combine eggs, sour cream, butter and vanilla; mix well. Add to cranberry mixture and stir until moistened. Coat muffin tins with cooking spray or paper-muffin cups. Fill each cup 2/3 full. Bake at 375° for 15 minutes.

Berry Crisp
1 package frozen mixed berries, thawed
1 cup all-purpose flour
1 cup quick oats
1 cup packed brown sugar
1 tsp. ground cinnamon
½ tsp. ground nutmeg
3/4 cup butter
In a large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Pour berries in 8x8 inch baking dish lightly coated with cooking spray. Spread crumble mixture on top of berries. Bake at 350° for 30- 40 minutes, or until topping is golden brown.