Fred Seghetti's Top Secret Recipes

Ingredients:  

2 TBSP Olive oil

2 TBSP Unsalted butter

1 Large white onion, chopped

4 Garlic cloves, pressed or chopped

1 cup Carrots, chopped

2 Green onions, chopped

¼ cup Celery, chopped

1 tsp Seghetti’s Top Secret Seasoning Italian Herb

¼ tsp Thyme

1 tsp Black pepper, fresh ground

pinch Pink or black sea salt

pinch Smoked paprika

2 cups Low sodium chicken broth

1 cup Low sodium vegetable broth

1 cup Low sodium beef broth

1 - 28 oz Can fire roasted tomatoes

2 cups shredded spinach or kale

1 ½ cup of uncooked orzo

Meatballs:

1 Pound lean ground beef

¼ Pound ground pork or turkey (pork use is traditional)

1 Large egg

1/3 Cup bread crumbs, dried and crushed

2 Garlic cloves, pressed or chopped

2 TBSP Chopped fresh parsley 

3.5 TBSP Fresh grated parmesan cheese

2 TBSP Chopped fresh oregano

1-2 tsp Seghetti’s Top Secret Seasoning Italian Herb

1/8 tsp Smoked Paprika

½ tsp Black pepper, fresh ground

pinch of Pink or Black sea salts

Directions: 

1. Prepare the meatballs. Combine all the ingredients listed under "Meatballs" in a large bowl and use your hands to mix well. Shape the mixture into even-sized meatballs, about 2 inches or smaller. Place the meatballs in a bowl. Heat 2 tablespoons of olive oil in a large soup pot over medium-high heat. Slowly add the meatballs and brown them on all sides. Transfer the cooked meatballs to a clean bowl, cover with a paper towel, and set aside. Keep the soup pot hot for the next step.
2. Add 2 tablespoons of butter and chopped white onions to the pot; cook until caramelized. Thoroughly mix all the dry spices for one minute. Add 4 cups of broth and the remaining ingredients (except for the spinach/kale) and bring to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes or until cooked through. Stir in spinach/kale. Taste and adjust seasoning as desired. Serve immediately or refrigerate and save for later. Gourmet Spice Blends Gourmet Recipes Seghetti's Top Secret Seasoning

Ingredients: 

1 lb Hamburger (Lean)

1 Large white onion, chopped

2-3 TBSP Olive oil

4 Garlic cloves, pressed or chopped

1 - 28oz Can crushed tomatoes

1 - 14.5 oz Can diced tomatoes

1 - 6oz Can tomato paste

1 tsp Seghetti’s Top Secret Seasoning Italian Herb

¼ tsp White pepper

1 tsp Garlic powder

½ tsp Thyme

1/8 tsp Basil Leaves, crushed

1/8 tsp Celery Seed

¼ tsp Oregano

1/8 tsp Chipotle

¼ tsp Smoked Paprika

¼ tsp Parsley Flakes

½ tsp Black Pepper, fresh ground

1/8 tsp Bay Leaf, crushed 

Directions: 

1. Heat olive oil in a large saucepan over medium-high to high heat.
2. Add the meat, onion, and garlic; cook until softened and slightly caramelized.
3. Stir in the tomatoes and paste along with their juices.
4. Add all the spices and stir until just before reaching a boil.
5. Reduce the heat to low, cover with a lid, and let it simmer, stirring occasionally, until the sauce reaches the desired thickness, approximately 25 to 30 minutes. Serve immediately or refrigerate and save for later. Gourmet Spice Blends Seghetti's Top Secret Seasoning Gourmet Recipes

Ingredients:

2 TBSP Unsalted Butter

2 TBSP Flour

¾ cup Half and Half

¼ cup White onion, diced

¼ cup Red onion, diced

1 cup Vegetable broth, low sodium

1 cup Chicken broth, low sodium

½ cup your favorite white wine, chefs’ choice

1 TBSP Cognac

1 pound Lobster claw meat, cooked, chopped. (Save a few big pieces for garnish)

1 tbsp Garlic, pressed or chopped

1 tsp Seghetti’s Top Secret Seasoning Onions & Garlic

1 Bay leaf, whole

½ tsp Thyme

¼ tsp Parsley

¼ tsp Onion powder

½ tsp Black pepper, fresh ground

Directions: 

1. Make the roux and broth base. Sauté butter and onions in a large saucepan over medium-high heat until slightly caramelized. Sprinkle flour over the onions and stir for 2 minutes. Slowly pour in both broths, stirring frequently, and bring to a boil. Gradually add white wine, stirring frequently. Incorporate Seghetti’s Top Secret Seasoning and all of the dry spices, bay leaf, and garlic, stirring frequently. Reduce the temperature, cover, and simmer for ten minutes, stirring occasionally, until the desired consistency is reached.
2. Add lobster, ½ & ½, and Cognac before serving. Raise the temperature to medium, stirring frequently, bring to a boil until the desired consistency. Serve in a bowl and garnish with a large piece of lobster claw. Serve immediately or refrigerate and save for later.

Ingredients:

2 New York or Ribeye Steaks

2 TBSP Seghetti’s Top Secret Seasoning 

2 pinches Pink Sea Salt

Directions:

1. Sprinkle Seghetti’s Top Secret Seasoning and sea salt on all sides of the steaks.
2. Cover and marinate for as long as desired.
3. Grill on a wood or charcoal grill over high flame until steaks are cooked to the desired doneness.
4. Serve immediately or refrigerate and save for later.

Ingredients:

1 lb Lamb Stew Meat

1.5 lbs Beef Stew Meat

1 TBSP Seghetti’s Top Secret Seasoning 

1.5 TBSP Garlic powder, granulated

1.5 TBSP Onion powder

2 TBSP Olive Oil

1 tsp Black Pepper

½ tsp White Pepper

2 TBSP Flour

4 cups Beef broth

2 cups Vegetable broth

1 tsp Thyme

¼ tsp Parsley

¼ tsp Celery Seed

1/8 tsp Basil

2 tsp Better Than Bouillon, Beef Flavor

1 tsp Sea Salt, to flavor

1 small onion, chopped

10 oz Yellow corn

5 oz Green Peas

2 cups Baby carrots

4 Garlic cloves, pressed or minced

4 Large Potatoes 

2 pinches Salt, for Potatoes

8 cups of water

2 cups of milk or cream

1 stick of butter

Directions: 

1. Prepare the meat filling. In a large bowl, combine the lamb, beef, Seghetti’s Top Secret Seasoning, garlic powder, onion powder, black pepper, and white pepper. Set aside for 30 minutes or more to bring the meat to room temperature.
2. Sear the meat and make the gravy. Heat olive oil in a large skillet or frying pan over high heat. Add the meat and onions sear until caramelized. Quickly sprinkle flour over the meat and stir for 2 minutes. Slowly add the broth, ¼ cup at a time, stirring quickly. Bring to a boil, allowing the broth to thicken before each addition. Add the remaining dried spices. Reduce heat to low and simmer for 30 minutes or until desired consistency.
3. Make mashed potatoes. Cut the potatoes and boil them in a large pot with water and salt until desired firmness. Drain most of the water, add butter and milk, and mash the potatoes to the desired consistency. Set aside for later to go on top of the meat mixture.
4. Finish the Shepherd’s pie. Add vegetables to the meat mixture. Preheat oven to 350°F. In a large clay casserole dish, add the meat mixture halfway full. Using a large spoon, spread the mashed potatoes carefully over the meat mixture. Bake in the oven for 30-45 minutes, then turn on the broiler for the last five minutes or until golden brown on top. For an extra indulgent touch, add cheese and green onions on top of the potatoes before baking. Serve immediately or refrigerate and save for later. Gourmet Spice Blends Gourmet Recipes Seghetti's Top Secret Seasoning.

Ingredients:

1 Stick unsalted butter

2 TBSP Flower

1 Cup milk

½ Red onion, chopped

10oz Diced tomatoes with green chilies, fire roasted

1 Cup Monterey jack cheese, shredded

1 Cup pepper jack cheese, shredded

1 Cup medium cheddar cheese, shredded

1 Cup Queso cheese, shredded

1 Cup asadero cheese, shredded

½ lb Velveeta cheese

½ TBSP Seghetti’s Top Secret Seasoning Devil's Breath

4 Garlic cloves, pressed or chopped

¼ tsp Red chili powder

¼ tsp Cumin/Comino 

Directions: 

1. Make the roux. Melt the butter in a large saucepan over medium-high heat until it boils. Add the onions and cook until soft and slightly caramelized. Sprinkle the flour over the butter and stir quickly and frequently until the flour changes color from white to a more vanilla hue. Slowly add the milk, stirring quickly and frequently until the flour is dissolved and the mixture is boiling. Gradually add each type of cheese, one at a time, stirring frequently until all the cheese is melted.
2. Add Seghetti’s Top Secret Seasoning, garlic, chili powder, and cumin. Stir quickly until the spices are well blended. Cover the saucepan, reduce the heat to low, and let it simmer until reaching the desired thickness, or transfer the queso mix into a crockpot for later use. Serve immediately or refrigerate and save for later. Gourmet Spice Blends Seghetti's Top Secret Seasoning Gourmet Recipes

 Ingredients:

1 TBSP olive oil

4 tiny low-fat mozzarella balls, cut into quarters

4 boneless, skinless chicken breasts

2 tsp red wine vinegar

2 TBSP Seghetti's Top Secret Italian Blend

8 cherry tomatoes, cut into quarters

1. Preheat the oven to 350 degrees.
2. Spray a 9- x 9- x 2-inch baking tray.
3. Toss the tomatoes with 1 tablespoon of Seghetti's Top Secret Italian Blend.
4. Lightly flatten each chicken breast to 1/4-inch thickness.
5. Place tomatoes and two slices of mozzarella on each chicken breast.
6. Roll up the chicken breasts and secure with toothpicks.
7. Arrange the stuffed chicken breasts on the baking tray.
8. Drizzle with olive oil, vinegar, and the remaining tablespoon of Italian Blend.
9. Bake for about 30 minutes.
10. Remove from the oven, cover lightly with foil, and let rest for 10 minutes.

 Ingredients:

2 1/2 cup water

1 cup uncooked wild rice mixture

1 TBSP Seghetti's Top Secret Onion & Garlic

10.75-oz. can low-fat cream of celery soup, undiluted

1/4 lb shredded cooked skinless turkey breast

1. Preheat the oven to 375 degrees.
2. Spray a 2-quart casserole dish with vegetable cooking spray.
3. Empty the soup into the casserole.
4. Slowly add water into the soup while stirring.
5. Add rice, Seghetti's Onion & Garlic Blend, and turkey; mix well.
6. Bake, uncovered, for 45 minutes.
7. Remove from the oven and stir again.
8. Put it back in the oven and bake for an additional 15 minutes.
9. Let it stand for 5 minutes before serving.

 Ingredients:

2 TBSP divided olive oil

• 1 TBSP Seghetti's Top Secret Italian Blend

15 oz can cannellini (white) beans

1/4 cup minced Italian parsley

1 pt cherry tomatoes

1 medium yellow pepper, seeded

1. Preheat the oven to 375 degrees.
2. Drain and rinse the cannellini beans.
3. Spray a roasting pan with vegetable oil spray.
4. Cut the peppers into thin strips and combine them with tomatoes, Seghetti's Top Secret Italian Herb, and 1 tablespoon of olive oil.
5. Roast the vegetables for 25 minutes, remove from heat, and place them in a bowl.
6. Add beans and the remaining olive oil.
7. Toss and serve at room temperature.

 Ingredients:

4 large bell peppers

24 oz jar low-sodium marinara sauce

1 cup uncooked Minute Brown Rice

1/2 cup plain breadcrumbs

2 TBSP Seghetti's Top Secret Italian Herb

1 lightly beaten egg

1 lb lean ground round

1/4 cup shredded Parmesan cheese

1. Remove tops and seeds from peppers.
2. Place into a deep ovenproof baking dish.
3. Combine rice, Seghetti's Top Secret Italian Herb, beef, egg, and breadcrumbs in a medium-sized bowl.
4. Blend well.
5. Stuff mixture into peppers.
6. Pour sauce over peppers and sprinkle with cheese.
7. Cover dish and bake at 350 degrees for 45 minutes or until peppers are tender.

 Ingredients:

4 boneless, skinless chicken breasts, butterflied and pounded to 1/4-inch thickness

2 tsp olive oil

1 TBSP olive oil

1/4 cup chopped onion

3 garlic cloves

1/4 cup Italian parsley

1 TBSP Seghetti's Top Secret Italian Herb

2 TBSP grated Parmesan or fontina cheese

1/4 cup shredded part-skim mozzarella cheese

Directions: 

1. In a blender or food processor, combine the garlic, onion, parsley, cheese, Seghetti's Top Secret Italian Herb, and olive oil.
2. Pulse for 20 to 30 seconds until smooth.
3. Sprinkle the chicken breasts with Seghetti's Top Secret Herb and black pepper to taste.
4. Spread 1/4 cup of the pesto over one side of each piece of chicken.
5. Roll the chicken and secure with cooking twine or toothpicks.
6. Heat oil in a large skillet over medium heat.
7. When oil is hot, add the chicken rolls and cook for 15 to 20 minutes, turning to brown evenly.
8. When chicken is done, remove twine or toothpicks and drizzle each roll with 1 tablespoon warmed tomato sauce and 1 tablespoon of the mozzarella cheese.

 Ingredients:

1 small onion, minced

2 cup cooked broccoli

1 cup cauliflower

1/4 cup corn

1 tsp canola oil

1 cup shredded reduced-fat cheddar cheese

1 1/2 cup reduced-fat sour cream

2 cup cooked brown rice

1 TBSP Seghetti's Top Secret Onion & Garlic

pinch of salt & black pepper

1. Preheat the oven to 350 degrees.
2. Heat canola oil in a skillet. Add the onion and sauté until tender.
3. Spray a 2-quart casserole dish with no-stick cooking spray.
4. In a large bowl, combine the sautéed onions, Seghetti's Top Secret Onion & Garlic, corn, cheese, sour cream, cauliflower, and broccoli. Season with salt and black pepper to taste.
5. Place rice in the casserole dish first, then top it with the vegetable and cheese mixture.
6. Bake uncovered for 25 minutes.

Ingredients:

8-14lb Brisket (uncut)

4 TBSP Seghetti’s Top Secret Seasoning Original

1 TBSP Garlic powder 

1 TBSP Onion powder

½ TBSP Black pepper, fresh ground

¼ tsp Chipotle powder, smoked

½ tsp Liquid Smoke Mesquite flavor

2 tsp Sesame Seed Oil

Directions: 

1. Place the room temperature brisket in a large pan. Combine all ingredients into a bowl and mix well. Coat the entire brisket with the ingredient mixture.
2. Make Seghetti’s mop sauce. Add all of the ingredients for the mop sauce into a blender and blend on high for 1 minute. Pour the mixture into a pourable container and refrigerate until ready for use.
3. Sear the brisket for thirty minutes on each side at 230 degrees in your smoker or grill using a blend of real hardwood chips of mesquite, hickory, and alder.
4. Reduce the temperature to 195 degrees.
5. Caramelize the brisket. Baste with a brush or mop sauce onto the brisket and let cook at a lower temperature. Baste every 2-3 hours, giving special attention to the endpoints. Place the thicker end towards the heat source. The brisket will eventually turn dark when caramelized, making a thick coating on the exterior. Check the brisket internal temperature every 2 hours. Once the internal temperature has reached 165-175 degrees, it is ready for removal. 75 minutes for each pound of meat you are cooking.
6. Let rest for 15 to 20 minutes. Carve the brisket fat side up and against the grain. Trim off some of the excess fat. Serve immediately or refrigerate and save for later.

  Ingredients:

16 cups Cold water

¼ tsp Olive oil

1 pinch Sea Salt

6 Yukon Gold potatoes, chopped

2 Red potatoes, chopped

½ cup/1 stick Unsalted butter

2 Garlic cloves, pressed

½ tsp Seghetti’s Top Secret Seasoning

½ tsp Onion powder

¼ tsp Black pepper

½ tsp Parsley flakes

1 cup Italian cheese blend or Mozzarella cheese, grated

3 cups Milk

½ cup ½ & ½ dairy creamer

Directions: 

1. Boil water and cook the potatoes. In a large pot on high, add the water, olive oil, and Seghetti’s Top Secret Seasoning, and bring to a boil. Add potatoes and cook until desired consistency. Drain water and lower heat to low temperature.
2. Mash the potatoes. Add the butter, garlic, spices, milk, and ½ & ½ cream to the potatoes. Using a fork or masher, mash the potatoes until the desired consistency. Serve immediately or refrigerate and save for later. Seghetti's Top Secret Seasoning Gourmet Spice Blends Gourmet Recipes

  Meatball Ingredients:

1 lb Ground Beef (Lean)

1/3 cup Rice

2 tsp Seghetti’s Top Secret Seasoning

1 Tbsp Fresh Cilantro

Soup Ingredients:

4 cups Beef broth

4 cup Vegetable broth

½ Tomato bullion cube

1 Large white onion, chopped

2 green onions, chopped

4 Garlic cloves, pressed or diced

1 tbsp Olive oil

1 Yukon gold potato, diced

1 Cup baby carrots, chopped

1 Tbsp Seghetti’s Top Secret Seasoning

1 tsp Black pepper, fresh ground

2 tsp Fresh cilantro

½ tsp Chili powder

½ tsp Smoked Paprika

½ tsp Celery seed

1 pinch Pink or black Hawaiian sea salt

Directions: 

1. Make the meatballs. In a large mixing bowl, mix all the ingredients for the meatballs by hand until well blended. Make into the desired meatball size by rolling the meat into a ball in your palm (1-2 inches size). Set aside for now near the stove.
2. Caramelize the meatballs, white onion, and garlic. In a large pot pre-heated to medium-high to high heat, add olive oil, meatballs, garlic, and onions. Sauté until caramelized.
3. Make the soup. Leaving the temperature on medium-high, quickly combine all of the broths, bouillon cube, vegetables, and spices into the pot, stirring frequently for a few minutes until boiling. Reduce the heat to low and simmer for 20-30 minutes or until the desired consistency, making sure the meatballs are cooked through. Garnish with leftover cilantro, cheese, nacho chips, and sour cream on top or on the side for the best results. Serve immediately or refrigerate and save for later.

  Ingredients

3/4 cup mayonnaise

1/4 tsp dill weed

1/2 tsp green onion, minced

1/2 tsp ground mustard

1/8 tsp salt

1/4 teaspoon paprika

1/8 teaspoon pepper

1 tsp Seghetti’s Top Secret Original

12 hard-boiled large eggs

Minced parsley and extra paprika

 Directions:
In a small bowl, mix together the first 10 ingredients. Cut the eggs lengthwise in half; remove the yolks and set the whites aside. In another bowl, mash the yolks; add them to the mayonnaise mixture, mixing well. Spoon or pipe the filling into the egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving. 

 Ingredients

2 to 4 slices whole-grain bread, toasted

1 large avocado, mashed or cubed (about 1 cup)

2 tsp. fresh lemon juice

1 tsp Seghetti's Top Secret Original

1/2 green onion, chopped

Directions: 

1. In a medium bowl, mix or mash the avocado, green onions, lemon juice, Seghetti's Top Secret Original, and freshly ground pepper.
2. Top each slice of toast with a layer of the avocado mixture.
3. Serve immediately. Optional Toppings: Over easy egg, hot sauce, sliced jalapenos, halved grape tomatoes, chopped cucumbers.

 Ingredients:

1 tsp olive oil

1 onion, diced

2 large carrots, diced

2 large celery ribs, diced

1 red pepper finely diced

2 TBSP Seghetti's Top Secret Onion & Garlic 

pepper to taste

1 bay leaf

2 cups chicken, chopped and cooked

6 cups chicken broth

6 ounces egg noodles

1 cup broccoli florets

2-3 tsp fresh parsley

Directions: 

1. Heat olive oil in a pot over medium-high heat.
2. Chop the onion and add to the pot. Continue adding veggies to the pot in order as you chop them except broccoli.
3. Cook until the onion is softened, about 5 minutes.
4. Stir in Seghetti's Top Secret Onion & Garlic, black pepper, bay leaf, broth, and chicken. Bring to a boil, add noodles, reduce heat to medium-high, and cook until noodles are tender. Add in broccoli during the last 2 minutes of cooking.
5. Stir in parsley and remove the bay leaf before serving.

 Ingredients:

1 lb ground turkey

3 TBSP Seghetti's Top Secret Seasoning Original

2 TBSP water

4 hamburger buns*

Directions: 

1. Combine turkey, 3 tablespoons Seghetti's Top Secret Seasoning, and 2 tablespoons water. Shape into 4 patties. Sprinkle the remaining Seasoning Blend on the outside of the burgers.
2. Grill or broil the burgers until done.
3. Serve on buns with lettuce and tomato, and top with barbecue sauce or ketchup.

Tips:

• Brush the tops of hamburger buns with melted butter or beaten egg and sprinkle with Seghetti's Top Secret Original. Toast until crisp.
• For extra flavor, use 2 tablespoons barbecue sauce or ketchup instead of water.

 Ingredients:

4 cup broccoli florets, chopped

1 TBSP olive oil

2 tsp Seghetti's Top Secret Seasoning Onion & Garlic

1 can artichoke hearts (14 oz.), drained, rinsed and chopped

1 to 2 scallions, thinly sliced

1 shallot or 1/2 yellow or red onion, finely diced

1 tsp fresh tarragon (or 1/2 teaspoon dried tarragon)

1/2 tsp cumin

1/4 tsp paprika

1/2 cup nonfat or low-fat plain Greek yogurt

1/4 cup grated Parmesan cheese

Directions: 

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, mix the broccoli with the oil and Seghetti's Onion & Garlic. Spread out the broccoli on the prepared baking sheet and mist the tops with olive oil spray.
3. Roast in the oven for about 10 to 15 minutes, until the broccoli is soft and slightly browned.
4. While the broccoli roasts, combine the artichokes, scallions, and shallot (or onion) in a large bowl.
5. Add the roasted broccoli to the artichoke mixture, along with the tarragon, cumin, and paprika. Mix until everything is well combined.
6. Add the yogurt and Parmesan cheese and mix again.
7. Once the dip is ready to serve, taste and add additional seasoning, starting with 1/2 teaspoon and increasing as needed to reach the desired flavor.

  Ingredients:

2 small zucchini, ends removed, halved and cut into 3-inch strips

1 cup cooked corn kernels

3 large flour tortillas

1 1/2 cup packaged lettuce mixture of choice

1 large red bell pepper, seeded, halved and cut into 3-inch strips

1 1/2 TBSP Seghetti's Top Secret Seasoning Italian Herb

6 TBSP salt-free chili sauce

1 cup black beans, rinsed and drained

1. Grill peppers and zucchini until tender.
2. Combine the cooked vegetable mixture, black beans, corn, chili sauce, and Seghetti's Top Secret Seasoning Italian Herb in a large bowl; mix well.
3. Place 1/2 cup lettuce and 1 cup vegetable mixture on each tortilla.
4. Fold the tortilla top and bottom over the mixture, then roll the sides in to form a tight-rolled sandwich, then cut each in half.
5. Wrap in plastic wrap and refrigerate for up to 2 hours.
6. Serve chilled or at room temperature.
7. Variation: For a spicy version, substitute chili sauce with medium salsa.

 Ingredients:

1 minced garlic clove

2 TBSP Seghetti's Top Secret Onion & Garlic

1 TBSP Seghetti's Top Secret Original

1/2 TBSP Seghetti's Top Secret Devil's Breath

1/3 cup coarsely chopped fresh cilantro

1 medium carrot, cut into thin slivers (optional)

1/3 cup rice vinegar

2 TBSP vegetable oil

1 tsp crushed red chilis

4 cup cooked and cooled rice vermicelli noodles or thin spaghetti

4 4-oz. boneless, skinless chicken breast halves

1/4 cup fresh lime juice

1. Preheat the grill to medium-high.
2. Put Seghetti's Top Secret Onion & Garlic on a plate.
3. Roll chicken breasts in the seasoning, coating them thoroughly.
4. Cook on the grill for 5 minutes; turn and cook for another 5 minutes or until juices run clear when pierced.
5. Remove from the grill, cool, and cut into strips.
6. Meanwhile, add vegetable oil, garlic, red chilis, rice vinegar, lime juice, and cilantro to a bowl and mix; toss noodles with dressing.
7. Add carrot slivers, green onions, and chicken strips; toss.
8. Serve the salad in a large shallow bowl and sprinkle Seghetti's Top Secret Original & Devil's Breath over the top.

 Ingredients:

4 medium onions, cut into quarters

6 medium carrots, cut into thirds

2 lb stewing beef, cut into 1-inch cubes

1 TBSP Seghetti's Top Secret Onion & Garlic

2 TBSP vegetable oil

1 bay leaf

15 oz can low-sodium beef broth

2 large potatoes, peeled and cut into small pieces

1 cup frozen peas

1. Heat oil in a large saucepan and add beef; brown on all sides.
2. Add beef broth, bay leaf, and Seghetti's Top Secret Onion & Garlic.
3. Cover and simmer for 1 hour, stirring occasionally.
4. Add onions, carrots, and potatoes; simmer for another 30 minutes or until beef and vegetables are tender.
5. Add peas to beef and continue cooking for another 10 minutes.
6. Remove the bay leaf and serve hot.

 Ingredients:

1 1/2 cup egg substitute

1/3 cup shredded cheddar cheese

4 tsp Seghetti's Top Secret Onion & Garlic

1 TBSP sliced onion

1 TBSP corn

2-4 cherry tomatoes, sliced

1. Combine egg substitute and Seghetti's Top Secret Onion & Garlic.
2. Spray a medium skillet and heat over medium heat.
3. Add egg mixture and tilt the pan to distribute evenly.
4. Cook over medium heat until set.
5. Sprinkle cheese over half of the cooked egg; fold the other half of the omelet over the cheese.
6. Top with onions, corn, and cherry tomatoes.

 Ingredients:

1 cup roasted red peppers

2 TBSP olive oil

2 TBSP balsamic vinegar

1 TBSP Seghetti's Top Secret Italian Herb

1 garlic clove, chopped

1 TBSP white onion, chopped

1. Combine all ingredients in a food processor or blender.
2. Process until smooth.
3. Use as a dressing for various dishes.

 Ingredients:

9 oz elbow macaroni

2 clove garlic, mincd

3/4 cup onion, chopped

1/3 cup 2 percent milk

1/3 cup flour

3/4 cup cheddar cheese

1 TBSP Seghetti's Top Secret Kids Blend

1 tsp vegetable oil

2 cup small mixed vegetables

1 1/2 cup Swiss cheese

1 TBSP Seghetti's Top Secret Italian Herb

1 cup coarsely chopped tomatoes

1. Chop onion and tomatoes.
2. Cook macaroni according to package directions.
3. Heat oil in a large nonstick frying pan over medium heat.
4. Add onion, garlic, Seghetti's Top Secret Italian Herb, and Seghetti's Top Secret Onion & Garlic; cook for 3 minutes until tender-crisp.
5. Add mixed vegetables and continue to cook for 2 more minutes or until vegetables are tender-crisp.
6. Stir in chopped tomato and basil; set vegetable mixture aside.
7. Combine flour and milk in a medium-sized saucepan over medium heat; be sure to add milk gradually.
8. Stir until smooth.
9. Continue to cook, stirring constantly until the mixture is thickened and bubbly.
10. Add the shredded cheddar and Swiss cheese.
11. Stir until smooth and melted.
12. Add vegetables, coating well with the cheese mixture.
13. Combine cooked macaroni and vegetable-cheese mixture; mix well.
14. Spoon into a greased 2-quart baking dish.
15. Bake in a 350-degree oven for 30 to 40 minutes or until golden brown on top.

 Ingredients:

2 cup chicken broth

2 tsp Seghetti's Top Secret Original

2 tsp Seghetti's Top Secret Devil's Breath

1 cup uncooked brown rice

1 cup frozen peas

1 tsp Seghetti's Top Secret Onions & Garlic TBSP extra virgin olive oil

30 to 45 jumbo shrimp, deveined, peeled, tails off

Directions: 

1. Place shrimp, olive oil, Seghetti's Top Secret Devil's Breath, and Original into a gallon-size Ziploc® bag.
2. Shake the bag until shrimp are well coated.
3. In a rice cooker, combine rice, peas, chicken broth, and Seghetti's Top Secret Onion & Garlic.
4. Cook rice until done (1 to 1 1/2 hours).
5. Preheat the oven to 350 degrees.
6. Line a cookie sheet with aluminum foil and pour shrimp onto the cookie sheet.
7. Bake for approximately 20 minutes.
8. Place rice in a bowl and pour 10 to 12 shrimp over the rice.

 Ingredients:

2 lbs Turkey cutlets

2 TBSP olive oil

1 TBSP Seghetti's Top Secret Onion & Garlic

2 tsp Canadian maple syrup

1 TBSP balsamic vinegar

2 garlic cloves, minced

2/3 cup chopped green onions

1/2 cup reduced-sodium chicken broth

1/2 cup dried cranberries

1/3 cup cranberry juice

1/4 cup almond slices, minced

Directions: 

1. Rub chicken with Seghetti's Top Secret Onion & Garlic.
2. In a large nonstick skillet, cook chicken in 1 tablespoon oil over medium heat for 4 to 5 minutes on each side or until a meat thermometer reaches 170 degrees.
3. Remove and keep warm.
4. In the same skillet, sauté onions in remaining oil.
5. Stir in the cranberries, broth, cranberry juice, syrup and vinegar; bring to a boil.
6. Reduce heat; cook and stir for 2 minutes.
7. Return chicken to the pan; cook for 1 minute or until heated through.
8. Sprinkle with almond slices.

 Ingredients:

1 TBSP olive oil

1 cup drained corn (fresh, frozen or canned)

1 lime, sliced for garnish

4 6-oz. boneless, skinless chicken breast halves

1/4 cup fresh lime juice

3 tsp Seghetti's Top Secret Original

1 tsp Seghetti's Top Secret Devil's Breath

2 cup 1/4-inch zucchini slices

4 oz can chopped green chilis (mild or hot to taste)

1 tomato, chopped

1. Sprinkle chicken with 1 teaspoon Seghetti's Top Secret Original.
2. Heat olive oil in a large skillet over medium-high heat.
3. Brown on both sides, about 2 to 3 minutes per side.
4. Reduce heat to medium.
5. Add 1/4 cup fresh lime juice and simmer for about 15 minutes, turning every 5 minutes until chicken is no longer pink in the center.
6. If the pan becomes too dry, add a little more lime juice.
7. Spray a separate large skillet with cooking oil spray, and bring to medium-high heat.
8. Sauté zucchini, corn, green chilis, and tomato, season with 2 teaspoons Seghetti's Top Secret Original & Devil's Breath.
9. Reduce heat to medium and simmer for 10 minutes, stirring occasionally, until the veggies are cooked and the flavors blended.
10. Garnish with lime slices.

Ingredients: 

For the pico de gallo (goes on top):

3 tomatoes, diced

1 medium yellow onion, diced

2 jalapeños, seeded and diced

½ bunch cilantro, chopped

Juice of 1 lime

Kosher salt to taste

For the ranchero sauce (makes 4 cups):

1 tablespoon canola oil

1 large yellow onion, diced

1 serrano pepper, diced (or any other hot pepper)

4 cloves garlic, minced

1 canned chipotle pepper, diced

1 teaspoon adobo sauce (from chipotle peppers)

1TBSP Seghetti's Top Secret Original

½ ground black pepper

2 teaspoons chili powder

2 (14.5-ounce) cans diced tomatoes

1 6-ounce can tomato sauce

Kosher salt to taste

For the migas:

2 tablespoons canola oil

8 eggs, beaten

1 ½ cups broken tortilla chips

1 cup grated cheese, cheddar and Monterey Jack mixed

Warm tortillas, Spanish rice and black beans

Directions: 

1. To prepare the pico de gallo: Combine all the ingredients in a bowl. Season with salt to taste and set aside. Pico de gallo will keep, refrigerated, for 1 day.
2. To prepare the ranchero sauce: Add the oil to a medium saucepan over medium heat. Add the onion and serrano pepper, and sauté until the onions are soft and transparent.
3. Add the onion mixture to a food processor bowl, along with the remaining ingredients. Pulse until well combined, but do not puree.
4. Transfer the mixture back to the saucepan and simmer for about 30 minutes. Ranchero sauce will keep, refrigerated, for a week.
5. To prepare the migas: Add the oil to a large skillet over medium heat. Add 1 cup of pico de gallo and sauté for about 1 minute. Add the eggs and stir gently. When the eggs are partially cooked, add the tortilla chips. Mix well until eggs are cooked to the desired consistency.
6. Top with cheese and 1 cup warm ranchero sauce.
7. Serve with warm tortillas, Spanish rice, and black beans.

 INGREDIENTS:

For the Guacamole:

2 medium avocados

Juice from 1 lime

¼ cup white onion, diced

1 jalapeno, seeded and diced

2 TBSP cilantro, roughly chopped

½ tsp salt

For the Queso:

16 oz bag of shredded Mexican cheese

⅔ cup whole milk

2 TBSP flour

1TBSP Seghetti's Top Secret Original

½ cup white onion, diced

1 cup tomatoes

1 jalapeno, seeded and diced

2 TBSP butter

Salt and pepper to taste

For the Pico de Gallo:

¼ cup onion, roughly chopped

2 Roma tomatoes, seeded and roughly chopped

½ jalapeno, seeded and diced

2 TBSP cilantro, roughly chopped

Splash of lime juice

Salt to taste

 DIRECTIONS: 

Guacamole:

1. Cut the avocados in half and remove the pits. Scoop out the flesh of the avocados into a bowl.
2. Mash the avocados with a fork until mostly smooth with some chunks.
3. Add the onion, jalapeno, cilantro, lime juice, and salt. Mix to combine.
4. Cover with plastic wrap, pressing down on the surface of the guacamole to prevent browning. Chill until ready to assemble.

Queso:

1. Melt the butter in a medium saucepan on medium heat.
2. Add the onion and jalapeno. Cook until softened and slightly browned.
3. Add flour and stir frequently for about 2 minutes.
4. Add whole milk, Seghetti's Top Secret Original, and whisk until the flour dissolves. Bring to a simmer and stir until thickened.
5. Turn heat to medium-low. Slowly add the cheese, whisking constantly to avoid clumps.
6. Stir until all the cheese is melted. If the queso is too thick, add milk 1 tablespoon at a time to reach the desired consistency.

Pico de Gallo:

1. Combine the onion, tomato, jalapeno, cilantro, and lime.
2. Add salt to taste and let sit at room temperature until ready to assemble.

Assembling the Kerbey Queso:

1. Scoop 1 cup (or more if desired) of chilled guacamole into a bowl.
2. Slowly pour the queso over the guacamole.
3. Top the queso with the pico de gallo.
4. Serve immediately with tortilla chips.

Ingredients: 

For Filling:

1/2 cup vegetable oil

1 lb ground steak

1 medium onion, chopped

2 cloves garlic, minced

1 TBSP Seghetti's Top Secret Original

1 tsp garlic salt

3 TBSP butter

1 8-oz can whole kernel corn and liquid

1 8-oz can crushed tomatoes

2 tsp chili powder

For Cornbread Topping:

3 beaten eggs

1/4 cup vegetable oil

1 1/2 cups corn meal

1 1/2 cups sweet milk, evaporated

1 tsp baking powder

1/2 teaspoon baking soda

1 TBSP salt

2 tsp sugar

Directions: 

1. Preheat oven to 350 degrees.
2. Combine the first seven ingredients in a large skillet and brown the meat.
3. Add corn, tomatoes, and chili powder. Cook together for 15 minutes.
4. Transfer the ingredients to a casserole dish.

The Cornbread Topping: 5. In a separate bowl, combine all ingredients.

1. Pour over the meat mixture and bake for 30 to 35 minutes or until the top has browned.
2. Garnish with sour cream and green onions.

 Ingredients:

1 tsp olive oil

1 TBSP Seghetti's Top Secret Italian Herb

1 cup tomatoes, chopped

1 cup broccolini

4 oz fettuccine, cooked according to package instructions

1 lb boneless, skinless chicken breast halves, cut into 1-inch squares

1/4 cup Parmesan cheese

1. Cook chicken in olive oil over medium-high heat for about 2 minutes, stirring while cooking.
2. Sprinkle Seghetti's Top Secret Italian Herb and continue to cook for about 2 minutes or until browned.
3. Add tomatoes and broccolini and simmer for 3-5 minutes or until cooked to taste.
4. Add cooked fettuccine and combine.
5. Sprinkle with Parmesan cheese before serving.

 Ingredients:

4 4-oz. lamb chops

1 cup diced green peppers & onions

1 cup broccolini

2 garlic cloves, minced

2 cup sliced onions, lightly sprayed with nonstick cooking spray

2 medium tomatoes, sliced

2 TBSP Seghetti's Top Secret Onion & Garlic

2 cup sliced zucchini

1 cup balsamic vinaigrette

black pepper to taste

Directions:

1. Combine lamb chops, green peppers, onions, zucchini, tomatoes, garlic, black pepper, Seghetti's Top Secret Seasoning, and vinaigrette in a bowl and let sit for 30 minutes or more.

2.  Remove lamb chops from the bowl.

3.  Brown lamb chops in a skillet sprayed with nonstick cooking spray.

4.  Remove lamb chops from the skillet and add onions to the skillet.

5.  Cook onions for about 5 minutes, or until soft, then add seasoning blend and stir lightly.

6.  Transfer lamb chops and onions into a 2-quart casserole.

7.  Remove green peppers, onions, broccolini, zucchini, and tomatoes from the marinade.

8.  Discard remaining marinade.

9.  Spoon vegetables over lamb chops and onions.

10.  Cover casserole and bake for 1 hour in a preheated 350-degree oven, stirring occasionally.

 Ingredients:

2 lb hangar steak or skirt steak, cut into 1/2-inch strips

1 small onion, sliced

8 flour tortillas

1 cup water

1 sliced bell pepper

2 TBSP Seghetti's Top Secret Original

1 teaspoon Seghetti's Top Secret Devil's Breath

2 TBSP olive oil

Directions: 

1. Heat 1 tablespoon oil in a large skillet on medium-high heat.
2. Add meat; cook and stir 3 minutes or until no longer pink.
3. Remove from skillet.
4. In the same skillet, heat the remaining 1 tablespoon oil.
5. Add onion and bell pepper; cook and stir 3 to 5 minutes.
6. Return meat to the skillet.
7. Stir in water and Seghetti's Top Secret Original & Devil's Breath.
8. Cook and stir 3 minutes or until heated through.
9. Spoon into tortillas.
10. Serve with desired toppings.

 Ingredients:

1/3 cup olive oil

30 small red potatoes, quartered

1 TBSP Seghetti's Top Secret Onion & Garlic

1 teaspoon Seghetti's Top Secret Devil's Breath

1 lemon, juiced

Directions: 

1. Preheat the oven to 400 degrees.
2. In a large bowl, mix olive oil with lemon juice and Seghetti's Top Secret Onion & Garlic.
3. Add potatoes and toss the mixture.
4. Spray a baking sheet with cooking spray and place potatoes on the sheet.
5. Sprinkle with Seghetti's Top Secret Devil's Breath and roast for 20 minutes, then turn and continue roasting until crisp and tender.

 Ingredients:

1 medium onion, chopped

2 tsp garlic clove, minced

2 tsp vegetable oil

4 cups chicken stock

1⁄4 cup green onions

1 15 oz can tomato puree

1 tsp finely minced jalapeno pepper

1⁄2 tsp pink salt

1⁄4 tsp black pepper

1 tsp sugar

1 tsp chili powder

1 tsp Seghetti's Top Secret Original

1 tsp Seghetti's Top Secret Devil's Breath

1 tsp Worcestershire sauce 

4 tsp  flour

1⁄2 cup water

1 lb cooked chicken, cubed

1 cup cream

1⁄4 cup fat free sour cream

8 ounces Velveeta cheese, 1-inch cubes

10 (6 inch) corn tortillas, 1/4-inch strips, fried

cilantro, roughly chopped (optional)

 Directions: 

1.  Sauté oil, garlic, and onions in a large pan or Dutch oven until soft.

2.  Add ingredients 4 through 14. Bring to a low boil, then reduce heat and simmer for 20 minutes.

3.  Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400ºF (while soup is cooking). Sprinkle with salt if desired.

4.  Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer for 5 minutes.

5.  Add chicken and simmer for 5 minutes.

6.  Stir in sour cream and cheese (more or less of each, depending on taste). Ensure a serving temperature of 165ºF.

7.  After serving soup, pile tortilla strips into a "haystack" shape on top of the soup.

8.  Optional: garnish with cheese, freshly chopped cilantro, avocado, and sour cream.

 Ingredients:

1 TSBP Seghetti's Top Secret Original

1/4 cup low-fat sour cream

1 cup shredded iceberg lettuce

1/2 cup skim mozzarella

1 lime, cut into wedges

1 lb frozen Southwest vegetable mix (peppers, corn, black beans)

1/4 cup coarsely chopped fresh cilantro

8 oz low-sodium deli turkey meat, thinly sliced

1 diced red onion

4 6-inch tortilla wraps, warm

Directions: 

1. Thaw the Southwest vegetable mix in the refrigerator.
2. Drain and dry with paper towels.
3. In a medium-sized bowl, toss the vegetables with Seghetti's Top Secret Original, lettuce, red onion, cilantro, and mozzarella.
4. Spread sour cream on the warm tortilla wraps.
5. Evenly portion the turkey meat on each of the tortilla wraps.
6. Top with equal amounts of the vegetable mix on each tortilla.
7. Roll into burritos.
8. Cut and serve with wedges of lime.

 Ingredients:

1 TBSP olive oil

1 garlic clove, minced

3 lb boneless beef pot roast

1 TBSP chopped fresh rosemary leaves

2 TBSP Seghetti's Top Secret Italian Herb

1/2 tsp black pepper

1 cup low-sodium beef broth

2 cup canned crushed Italian tomatoes, with juices

1. Preheat oven to 350 degrees.
2. Heat oil in a large Dutch oven saucepan.
3. Place meat in the pan and brown lightly all over.
4. In a bowl, combine remaining ingredients and pour mixture over meat.
5. Cover and bake in the oven for 3 to 3 1/2 hours, until meat is tender.
6. Serve hot, sliced, with pan juices on the side.

 Ingredients:

4 large, thick slices, each cut in half, or 8 small slices, of rustic bread, preferably pane casereccio

1 garlic clove, unpeeled, cut in half crosswise

1 green onion, chopped

1/8 tsp Seghetti's Top Secret Italian Herb

Extra virgin olive oil, preferably of the deep green, fruity kind

Salt

For the optional tomato topping:

4 medium sized tomatoes, de-seeded and cut into rough cubes

A handful of fresh basil, torn into small pieces

A good pour of olive oil

Salt and pepper, to taste

 Directions: 

1. Toast the bread slices on a moderately hot grill until they achieve a delightful golden brown color on both sides. Be attentive to prevent burning, as they cook quickly in just a few minutes.
2. Take a garlic clove, cut it in half crosswise without peeling.
3. While the bread is still hot, rub each slice with the exposed inside of the garlic clove, squeezing the garlic between your fingers to release its juices onto the bread.
4. Drizzle the toasted bread generously with fruity olive oil and sprinkle Seghetti's Top Secret Italian Herb evenly. Ensure that the slices are thoroughly soaked. Season with salt and pepper to taste.

 Ingredients:

2 cans of whole kernel corn 

1 can hominy

1 can diced green chilis

2 cups Jack Cheese

1 tsp Seghetti's Top Secret Onions &  Garlic

 Directions: 

1. Preheat the oven to 350°F. Grease an 8×8-inch baking dish with butter or non-stick cooking spray. Set aside.
2. In a large bowl, thoroughly combine all the ingredients.
3. Pour the mixture into the prepared baking dish.
4. Sprinkle additional cheese on top.
5. Bake for 45-60 minutes or until the dish is set. Serve warm.

Notes:

• To make a larger batch, double the recipe and use a 9×13-inch dish. Bake for approximately 1 hour and 30 minutes. Tent with foil if necessary to prevent overbrowning.

 Ingredients:

1/2 white onion, minced

1/3 cup breadcrumbs

1.5 lb ground beef

1 garlic clove, minced

1 egg

2 TBSP milk

1 TBSP Seghetti's Top Secret Onion & Garlic

1/4 tsp Black Pepper

Worcestershire sauce

GRAVY

1 TBSP olive oil

2 garlic cloves, minced

1/2 onion , finely chopped

5 oz mushrooms, sliced

2 TBSP unsalted butter

3 TBSP flour

2 cups low sodium beef broth/stock

1 cup water

2 tsp dijon mustard

2 tsp Worcestershire sauce

Salt and pepper to taste

Directions: 

For the Salisbury Steaks:

1. In a large bowl, combine milk and bread crumbs; let stand for 5 minutes.
2. Add ground beef, chopped onions, eggs, salt, black pepper, Seghetti's Top Secret Onion & Garlic, and Worcestershire sauce to the soaked bread crumbs. Mix thoroughly.
3. Shape the mixture into steaks, approximately 1 inch thick by 4 inches, weighing around 6 ounces each.

For Cooking the Gravy:

1. Heat oil in a skillet over high heat. Cook the steaks for 2 minutes on each side or until browned (they will still be raw inside). Remove onto a plate.
2. If the skillet looks dry, add a touch more oil. Cook chopped onions and garlic for 2 minutes until the onions are slightly translucent.
3. Add mushrooms to the skillet and cook for 2-3 minutes until golden.
4. Reduce heat to medium. Add butter. Once melted, stir in flour and cook for 30 seconds, stirring constantly.
5. Gradually add beef broth, stirring to avoid lumps. Once mostly lump-free, whisk in the remaining gravy ingredients.
6. Return the steaks along with the juices on the plate to the skillet.
7. Cook for 5-7 minutes, or until the gravy thickens, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
8. Remove steaks onto a plate. Taste the gravy and add salt and pepper to taste.
9. Serve Salisbury steaks topped with mushroom gravy, ideally over mashed potatoes. Sprinkle with parsley if desired.

 Ingredients:

1 TBSP Dijon mustard

4 large Portobello mushrooms, stems removed

3 TBSP light mayonnaise

1/2 TBSP Seghetti's Top Secret Italian Herb

1/2 TBSP Seghetti's Top Secret Devil's Breath

4 split hamburger buns

2 TBSP Original

Directions:

1. In a small bowl, combine mayonnaise, Italian Herb, Devil's Breath, and Dijon mustard. Set aside.
2. Preheat the grill to medium heat.
3. Lightly spray mushrooms with cooking spray and sprinkle with Seghetti's Top Secret Original.
4. Grill the mushrooms for 12 to 15 minutes, turning once or twice, until brown and tender.
5. Optionally, grill the buns until toasted.
6. Spoon some sauce on top of the mushrooms.
7. Cover with the top half of the bun and serve.

 Ingredients:

1/2 cup ketchup

1 lb lean ground beef

1 lb ground lamb

1 lb ground pork

1/2 white onion, minced

3 garlic cloves

2 pinch white pepper

4 drops Sesame oil 

2 TBSP Seghetti's Top Secret Onion & Garlic

1 TBSP Worcestershire

1/2 cup dry Italian breadcrumbs

2 large eggs, beaten

Directions: 

1. Preheat the oven to 350 degrees.
2. Spray an 8- x 4-inch loaf pan with nonstick coating spray.
3. In a small bowl, mix ketchup, and mustard until well blended. Set aside.
4. In a large bowl, combine meats, onion, garlic, white pepper, sesame oil, Worcestershire, breadcrumbs, Seghetti's Top Secret Onion & Garlic herb, eggs, and half of the sauce. Mix well until blended.
5. Pat the mixture into the prepared loaf pan and bake at 350 degrees for 40 minutes.
6. Spread the remaining sauce over the meat.
7. Return to the oven and bake for an additional 10 minutes.
8. Let it stand for about 5 minutes before transferring to a platter.

 Ingredients:

2 TBSP olive oil

2 TBSP Romano cheese

1 TBSP Parmesan cheese

1 tsp instant chicken bouillon, dissolved in1 tbsp. hot water

1 TBSP Seghetti's Top Secret Italian Herb

1 1/2 lb unpeeled baking potatoes, sliced

Directions:

1. Preheat the oven to 400 degrees.
2. Coat a baking dish with 1 tablespoon of olive oil.
3. In a large bowl, combine the remaining olive oil with Italian Herb, cheese, and dissolved bouillon; mix well.
4. Add the potatoes to the bowl and toss to coat.
5. Place the seasoned potatoes in the prepared dish.
6. Bake for 20 to 30 minutes or until lightly browned and crisp.

 Ingredients:

4 peeled, thinly sliced medium potatoes

1 TBSP Seghetti's Top Secret Onion & Garlic

2 pinches black pepper

1 thinly sliced small onion

1/2 cup half-and-half cream

2 oz grated low-fat cheddar cheese

1/2 cup whole milk

2 TBSP flour

Directions:

1. Preheat the oven to 375 degrees.
2. Lightly spray a shallow 1-quart baking dish with cooking spray.
3. In a large bowl, combine Seghetti's Top Secret Onion & Garlic, black pepper, and flour.
4. Add sliced potatoes and toss them with the flour mixture.
5. Layer 1/3 of the sliced potatoes in the bottom of the dish and top with 1/3 of the onion slices.
6. Continue layering with the remaining potatoes and onions until you have three layers.
7. Mix the cream and milk; pour the mixture slowly over the potatoes.
8. Cover the dish tightly with foil and bake for 50 minutes or until the potatoes are tender.
9. Remove the cover, sprinkle with grated cheese, and bake for an additional 5 minutes.

 Ingredients:

1 large sweet onion, peeled and cut into strips

1.5 lb green beans, trimmed

1 TBSP Seghetti's Top Secret Onion & Garlic

2 TBSP unsalted butter

Directions: 

1. Heat margarine in a large skillet. Add onions and sprinkle with sugar.
2. Cook over low heat until the onions are golden and tender, approximately 20 minutes.
3. Cook green beans in boiling water for 10 to 13 minutes or until tender.
4. Drain the beans and place them in a bowl.
5. Spray the hot beans with vegetable oil spray and sprinkle with Seghetti's Top Secret Onion & Garlic; toss.
6. Garnish with caramelized onions.

 Ingredients:

7 medium potatoes

1/2 cup celery, finely chopped

1 TBSP green onion, finely chopped

2 TBSP onion, finely chopped

1/2 cup light mayonnaise

1/8 cup pickle relish

3 TBSP mustard

1 TBSP Seghetti's Top Secret Original

3 large hard-boiled eggs, shelled & chopped

Directions:

1. Place potatoes in a saucepan with enough water to cover.
2. Bring to a boil and simmer for 20 minutes or until tender.
3. Cool and cube the potatoes, then place them in a large salad bowl.
4. Chop the hard-boiled eggs and add them to the potatoes along with onion, green pepper, celery, relish, and Seghetti's Top Secret Original.
5. Make the dressing by combining the remaining ingredients.
6. Pour the dressing over the vegetables and toss well.
7. Serve warm or cold.

 Ingredients:

1/2 cup frozen corn

3 TBSP Seghetti's Top Secret Original

1 TBSP Seghetti's Top Secret Devil's Breath

2 cup low-sodium chicken broth

1 cup onions, chopped

15 oz red kidney beans, rinsed and drained

1 cup uncooked long-grain rice

2 TBSP vegetable oil

2 TBSP lime juice

4 boneless, skinless chicken breast, cut into strips

Directions:

1. Preheat the oven to 350 degrees.
2. Heat oil in a large skillet over medium heat.
3. Sprinkle one tablespoon of Seghetti's Top Secret Original on the chicken and lightly brown on both sides; then remove from the skillet.
4. Add onions and the remaining Seghetti's Top Secret Seasonings to the skillet; cook for 5 minutes or until soft.
5. Stir in the rice briefly to coat the grains.
6. Transfer the rice mixture to a 6-quart casserole. Add beans, corn, and chicken broth, stirring until well combined.
7. Place the chicken pieces on top of the mixture and sprinkle with lime juice.
8. Bake, covered, for 45 minutes or until the rice has absorbed the liquid.
9. Serve hot or cold.

 Ingredients:

5 cup cabbage, shredded

1/4 cup olive oil

7 radishes, sliced

1/4 cup green onion, chopped

1 cup carrots, shredded

3 TBSP cider vinegar

2 TBSP lemon juice

1/2 tsp sugar

1/8 tsp black pepper

2 1/2 TBSP Seghetti's Top Secret Onion & Garlic

Directions:

1. In a large bowl, combine cabbage, carrots, radishes, and onion; set aside.
2. In a small bowl, mix together oil, vinegar, Seghetti's Top Secret Onion & Garlic, pepper, sugar, and lemon juice until well combined.
3. Pour the dressing over the cabbage mixture and toss thoroughly to combine.
4. Chill the salad for 2 to 3 hours.
5. Toss the salad again before serving.

 Ingredients:

8 large beefsteak tomatoes

2 1/2 cup brown rice, cooked & cooled

1 TBSP olive oil

1 can pinto beans, rinsed & drained

2 large garlic cloves, peeled, minced

1/8 cup green onion, chopped

1/8 cup carrots, shredded

1/8 cup broccoli, finely chopped

3/4 cup Mexican cheese, shredded

1 1/2 TBSP Seghetti's Top Secret Onion & Garlic

Directions: 

1. Preheat the oven to 325 degrees.
2. Prepare the tomatoes by cutting off the tops and scooping out the insides; set aside.
3. In a medium-sized bowl, combine all remaining ingredients.
4. Stuff the mixture into the tomatoes and bake uncovered for approximately 20 to 25 minutes.
5. Transfer to serving dishes, using the stuffed tomatoes as an entrée or side dish.

 Ingredients:

2 TBSP unsalted butter

1/2 cup onion, chopped

2 cups low sodium chicken broth

6 oz long-grain and wild rice mix

2 tsp Seghetti's Top Secret Onion & Garlic

1/2 cup red bell pepper, chopped

1/2 cup celery, chopped

Directions:

1. In a medium saucepan, bring the chicken broth to a boil.
2. Add the rice and all remaining ingredients.
3. Reduce the heat and simmer, covered, for 25 to 30 minutes or until the rice is tender and has absorbed all of the broth.

Hint: This Wild Rice Pilaf also serves as an excellent stuffing for turkey or capon.

 Ingredients:

2 cups fresh baby arugula
3 red vine ripe tomatoes, sliced into thick rounds
2 balls fresh mozzarella, sliced into thick rounds
1-2 cup grape tomatoes (I used golden grape tomatoes)

1 tsp Seghetti's Top Secret Italian Herb
1/4 cup fresh basil, chopped
salt and pepper to taste
1/4 cup extra virgin olive oil
3 TBSP balsamic vinegar
Directions: 

1. Arrange a bed of baby arugula in the center of a large serving platter.
2. Alternately layer red tomato slices and fresh mozzarella slices in a circular pattern over the arugula.
3. Sprinkle grape tomatoes, spices, and basil over the entire platter.
   

 Ingredients:

2 TBSP olive oil

3/4 cup green bell pepper, cut into strips

2 TBSP balsamic vinegar

2 TBSP Seghetti's Top Secret Italian Herb

1 cup uncooked rotini pasta

3/4 cup cherry tomatoes, chopped

2 TBSP pitted ripe olives, drained and sliced

pinch black pepper

Directions:

1. Cook pasta according to package directions; rinse and drain. Avoid cooling the pasta.
2. In a large bowl, combine olive oil, vinegar, and Seghetti's Top Secret Italian Herb; mix thoroughly.
3. Add the remaining ingredients and stir in the warm pasta.
4. Allow the dish to cool to room temperature, then serve or refrigerate for 1 to 2 hours.

 Ingredients:

1 Large can tuna, packed in water

2 TBSP unsalted butter

1/2 cup peas or mixed vegetables

1 1/2 cup low-sodium chicken broth

2 TBSP flour

1 TBSP Seghetti's Top Secret Onion & Garlic

4 oz finely grated Swiss cheese

1 oz cheddar cheese, shreded

8 oz pasta of your choice

Directions:

1. Preheat the oven to 350 degrees.
2. Spray a large skillet with cooking spray, add mushrooms, and cook until the mushrooms release their juices. Set aside.
3. Melt the butter in a medium saucepan over low heat. Add flour and cook for 1 minute.
4. Add chicken broth and whisk until smooth. Add Seghetti's Top Secret Onion & Garlic, increase heat to medium, and cook until the sauce thickens, about 5 minutes. Remove from heat and set aside.
5. Meanwhile, cook pasta in boiling salted water according to package directions. Drain and transfer to a bowl.
6. Add tuna to pasta, then add mushrooms, sauce, and 2/3 of the grated cheese. Mix well.
7. Spread the tuna mixture in a large casserole. Cover with foil and bake in the preheated oven for 45 minutes or until bubbly.
8. Remove the foil and sprinkle with the remaining cheese.
9. Serve immediately.

Hint: For a little extra spice, add an additional 1 tablespoon of Seghetti's Top Secret Devil's Breath.

 Ingredients:

6 strips (uncooked) bacon cut into small pieces

3 Tablespoons butter unsalted or salted will work

1 medium yellow onion chopped

3 large garlic cloves minced

⅓ cup flour

6 large gold potatoes peeled and diced into 1" pieces 

4 cups chicken broth

2 cups milk

⅔ cup heavy cream

1 ½ tsp salt

1 tsp black pepper

2 tsp Seghetti's Top Secret Onion & Garlic

¼ - ½ teaspoon ancho chili powder

⅔ cup sour cream

Add shredded cheddar cheese, green onions, and additional sour cream and bacon for toppings

Directions: 

1. Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
2. Remove bacon pieces and set aside, leaving the fat in the pot.
3. Add butter and chopped onion, cooking over medium heat until onions are tender.
4. Introduce garlic and cook until fragrant.
5. Sprinkle the flour over the ingredients in the pot and stir until smooth, use a whisk if needed.
6. Add diced potatoes to the pot along with chicken broth, milk, heavy cream, Seghetti's Top Secret Onion & Garlic, salt, pepper, and ancho chili powder. Stir well.
7. Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
8. Reduce heat to simmer and carefully transfer approximately half of the soup to a blender, caution, it will be hot, puree until smooth.
9. Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stirring well.
10. Allow the soup to simmer for 15 minutes before serving.
11. Top with additional sour cream, bacon, cheddar cheese, or green onions.

 Ingredients:

1 pork rib roast with 6 ribs (about 4 pounds), chine bone removed and ribs frenched

1 cups fresh parsley, finely chopped

1/2 cup fresh thyme, finely chopped

1/2 cup celery, finely chopped

1/2 cup carrots, finely chopped

3 tsp olive oil

1 TBSP Seghetti's Top Secret Seasoning Italian Herb

3 cloves garlic, peeled & minced

Salt and pepper

1/4 cup dry white wine

2 TBSP flour

2 cups chicken broth

1 TBSP grainy mustard

 Directions: 

1. Allow the pork to sit at room temperature for 30 minutes. Preheat the oven to 400 degrees. In a food processor, blend parsley, oil, Seghetti's Top Secret Italian Herb, and garlic until smooth. Season the mixture with salt and pepper.
2. On a cutting board, position a knife parallel to the bones of the pork and make a cut about 2 inches deep, taking care not to remove the ribs.
3. Turn the pork so that the bones lie flat against the board. Steady the pork and, holding the knife horizontally, continue cutting and unrolling until you have a flat 1 1/2-inch-thick piece. Season this piece with salt and pepper.
4. Evenly spread the herb mixture on top, leaving a 1/2-inch border. Roll the pork tightly toward the bones and secure it with kitchen twine between the bones. Generously season the rolled pork with salt and pepper. Place the pork in a heavy-bottomed metal roasting pan.
5. Roast the pork until an instant-read thermometer inserted in the center reads 145 degrees, approximately 1 hour. Transfer the pork to a cutting board, tent it with foil, and let it rest for 30 minutes. Pour the pan drippings into a measuring cup and skim off the fat. Set the pan across two burners.
6. Add wine to the pan and cook over medium heat, scraping up the browned bits with a wooden spoon until the wine is reduced by half. Whisk in flour, then slowly whisk in broth and the reserved pan drippings. Cook, whisking, until the gravy is thickened, approximately 4 minutes. Stir in mustard and season the gravy with salt and pepper. Cut the pork into chops and serve with the prepared gravy.

Ingredients:

6 jumbo prawns, cooked & peeled

4 oz bay shrimp, cooked

4 oz King or Dungeness crabmeat, cooked 

2 oz clam, cooked

1 garlic clove, peeled & minced

1/2 green onion, chopped

2 TBSP cilantro, finely chopped

3 tsp lime juice, fresh squeezed

pinch or two of salt & black pepper

1/4 cup mango

4 lime segments

6 orange segments

1/2 tsp Seghetti's Top Secret Devil's Breath

Directions: 

1. Dice three of the prawns into pieces. Butterfly the remaining prawns by cutting them lengthwise along the back. Chop the crab meat and clams into pieces.
2. In a large bowl, combine all the ingredients.
3. Refrigerate for 30 minutes.
4. Spoon the mixture into chilled margarita glasses.

Ingredients:

1 cup Dungeness crabmeat

1/4 cup milk

2 large eggs, beaten

1.5 tsp unsalted butter, melted

2-3 quarts canola oil

1 cup flour

1.5 tsp pink salt

1/2 tsp Seghetti's Top Secret Original

1/2 tsp Seghetti's Top Secret Devil's Breath

1/2 tsp ground white pepper

1.5 tsp baking powder

1/2 cup corn kernels

1/2 cup red bell pepper, minced

1/2 cup green onion, diced

1/4 cup mayonnaise (for aioli)

1 tsp chipotle powder (for aioli)

Directions: 

1. Heat a small skillet and add butter. Once the butter starts to melt, add onion and corn kernels. Sauté over medium heat for about 8 minutes. Remove from heat and set aside.
2. In a large bowl, combine flour, baking powder, salt, pepper, and Seghetti's Top Secret Seasonings. Mix together with a fork. In a small bowl, whisk milk and egg together. Pour the milk/egg mixture into the flour mixture and stir to combine completely. Stir in crab meat and the onion/corn mixture from step 1. Mix together and refrigerate for at least an hour to allow the mixture to cool.
3. While the batter is cooling, make a simple aioli by combining mayonnaise with chipotle pepper powder.
4. Heat a deep fryer with Canola Oil to 375 degrees. Remove the batter from the fridge and, in batches using an ice cream scoop, scoop batter into the hot oil and fry until golden brown, about 3-5 minutes. Repeat with the remaining batter. Serve hot with aioli.

Ingredients:

2 lbs pink scallops

1 red bell pepper

2 tsp garlic, peeled & minced

1/8 cup shallots, chopped

1/8  cup green onion, chopped

1/2 cup Sauvignon Blanc

2 tsp Seghetti's Top Secret Italian Herb

1 tsp fresh parsley, chopped

1 tsp fresh thyme, chopped

Directions:

1. Roast the bell pepper in oven or over flame until skin has blistered.  Set aside. Let cool.  Cut in half.  Remove seeds.  Dice.

2. In large saucepan, medium heat, melt butter and sauté garlic, shallots and green onions until almost caramelized.  Add scallops, wine and remaining ingredients.  Cover the pan and cook until scallops open. 

3. Serve immediately

Ingredients:

1 large marvel stripe tomato

1 German Red or Brandywine Tomato

1 Lemon Boy Tomato

2 Green Zebra Tomatoes

1 head baby frisee, divided into quarters 

12 oz Buffalo Mozzarella, cut into 8  1/4in slices

1 tsp pink salt

1TBSP Seghetti's Top Secret Italian Herb

1/2 Tomato & Basil infused olive oil

3 TBSP 20 year old balsamic vinegar

8 chives, cut into 3 in sticks

Directions: 

1. Trim the stem ends and slice tomatoes into 1/4-inch slices.
2. Sprinkle salt and Seghetti's Top Secret Italian Herb over the tomato and mozzarella slices.
3. Assemble into 4 stacks on a serving plate. Begin with the Marvel Stripe on the bottom, followed by a layer of mozzarella and frisée. Drizzle a small amount of infused olive oil over the layer. Add a layer of German Red on top of the frisée, followed by another layer of mozzarella. Continue with a layer of Lemon Boy and top it with Green Zebra.
4. Drizzle the entire stack and plate with infused olive oil. Garnish with chives.

Ingredients:

  1 zucchini

2 potatoes

1 yellow onion

¾ oz Parmesan

2 garlic cloves

1 TBSP Seghetti’s Top Secret Italian herb sseasoning

1 lemon

1 oz Castelvetrano olives

1 plum tomato

12 oz pkg boneless, skinless chicken breasts

¼ oz Tuscan spice blend

olive oil

kosher salt & ground pepper

red wine vinegar 

Directions: 

1. Preheat the oven to 425°F with a rack in the lower third. Halve the zucchini lengthwise and cut it into 1-inch half-moons. Cut the potatoes into 1-inch pieces. Halve the onion and cut it into ½-inch thick wedges. Toss the vegetables with ¼ cup of oil on a rimmed baking sheet. Season with Seghetti's Top Secret Italian herb seasoning, salt, and pepper. Roast on the lower oven rack until browned underneath, which should take about 20 minutes.
2. Meanwhile, finely grate Parmesan if necessary. Zest half of the lemon and cut it into wedges. Finely chop 1 teaspoon of garlic. Remove any pits from olives if necessary and coarsely chop. Cut the tomatoes into ½-inch pieces.
3. In a small bowl, combine olives, tomatoes, chopped garlic, lemon zest, 3 tablespoons of oil, and 2 teaspoons of vinegar; season to taste with salt and pepper.
4. Pat the chicken dry; season with salt and pepper and rub with Tuscan spice. Flip the veggies and place the chicken on top. Drizzle the top of the chicken with oil. Return to the lower oven rack and roast until the chicken is cooked through and the veggies are browned, an additional 10 minutes.
5. Sprinkle the veggies with Parmesan. Optionally, switch the oven to broil with a rack in the upper third. Broil until the cheese is melted and begins to brown, which should take 2–5 minutes. Watch closely as broilers vary. Squeeze some lemon juice over the chicken and veggies and spoon the olive salsa over the top.  

 Mangia!

Ingredients:

1 lb red potatoes, skin on, cubed

1/2 cup unsalted butter

1 celery stalk, diced

1/2 white onion, diced

1 carrot, diced

2/3 cup flour

3 cups heavy cream

2 cups half-and-half

1 cup milk

2 tsp Seghetti's Top Secret Onion & Garlic

1 tsp black pepper

1 TBSP salt

1 tsp thyme, dried

1 bay leaf

8 oz Dungeness crabmeat

8 oz clams, chopped with juice

2 TBSP green onion, chopped

Directions: 

1. In a 5-quart stockpot, melt butter over medium-high heat.
2. Add potatoes, celery, onion, and carrot. Sauté for 5 minutes.
3. Create a roux by adding flour and stirring for 1 minute. Whisk in half-and-half and cream until the mixture is creamy and smooth. Add crab and clam meat, along with the rest of the ingredients. Bring to a boil, stirring frequently. Reduce heat and simmer until the potatoes are tender, approximately 15-20 minutes. Garnish with green onions and toasted bread.

 Ingredients:  

2 Yukon gold potatoes

1 oz walnuts

garlic

1 lemon

¼ oz smoked paprika

2 oz mayonnaise

1 apple

¾ oz Parmesan

5 oz arugula

12 oz salmon filets

olive oil

kosher salt & ground pepper

Seghetti's Top Secret Texas Blend seasoning

butter

Directions:  

1. Preheat the oven to 450℉ with a rack in the lower third. Scrub the potatoes and cut them into 1½-inch pieces. Transfer them to a medium microwave-safe bowl, cover with plastic wrap, and poke a small hole in the surface of the plastic wrap. Microwave on high until the potatoes are very tender and easily pierced with a knife, which should take 7–10 minutes. Carefully unwrap the potatoes and allow them to cool slightly, about 1 minute.
2. Meanwhile, transfer the walnuts to a rimmed baking sheet. Bake on the lower oven rack until the walnuts are lightly toasted, about 5 minutes, watch closely as ovens vary. Transfer the toasted walnuts to a large bowl. Finely chop 1 teaspoon of garlic. Finely grate 1 teaspoon of lemon zest into a small bowl. Stir in the chopped garlic, 1 tablespoon of oil, and 1 teaspoon of paprika. Set the seasoned oil aside.
3. Season the potatoes with Seghetti's Top Secret Texas Blend, salt, and pepper; toss well with 2 tablespoons of oil until a thin layer of starch forms on the surface. Transfer the potatoes to the same baking sheet and press each piece with a skillet or heavy cup to a ½-inch thickness. Roast on the lower oven rack until crispy and golden brown, flipping the pieces halfway through, for a total of 35–40 minutes. Immediately toss with the seasoned oil.
4. In a medium nonstick skillet, melt 1 tablespoon of butter over medium-high heat, swirling the skillet until the butter solids start to brown, 2–3 minutes. Immediately transfer the browned butter to a small bowl and let it cool to room temperature. To the bowl with the butter, squeeze in 1 teaspoon of lemon juice. Stir in mayonnaise, then season to taste with salt and pepper. Wipe out the skillet.
5. Quarter the apple and discard the core. Cut each quarter into ¼-inch thick slices and cut the slices into matchsticks. Thinly shave Parmesan with a vegetable peeler. To the large bowl with toasted walnuts, add apples, Parmesan, and arugula. Pat the salmon dry and season it all over with Seghetti's Top Secret Texas Blend, salt, and pepper. Heat 1 tablespoon of oil in the same skillet over medium-high heat until the oil is shimmering.
6. Add the salmon, skin side down, to the skillet; press with a spatula for 10 seconds. Reduce the heat to medium and cook until the skin is golden brown and crisp, which should take 4–6 minutes. Flip and cook to the desired doneness, 1–3 minutes more. Toss the salad with 1 tablespoon of oil and 1 teaspoon of lemon juice; season lightly with salt and pepper. Serve the salmon with aioli, potatoes, and salad.

 Ingredients:

1 plum tomato

1 oz mayonnaise

2 potatoes

1 romaine heart

½ oz chili garlic sauce

2 potato buns

10 oz pkg grass-fed ground beef

2 oz shredded cheddar-jack blend

12 oz grass-fed ground beef

2 oz shredded cheddar-jack blend

3¼ oz dill pickles

olive oil

kosher salt & ground pepper

Seghetti’s Top Secret Seasoning

Directions:  

1. Prepare the grill with hardwood coal or briquettes. Preheat the oven to 450ºF with a rack in the lower third. Scrub the potatoes, then halve them lengthwise and cut into ½-inch thick wedges.
2. On a rimmed baking sheet, toss the potato wedges with 2 tablespoons of oil and season with salt and pepper. Roast on the lower oven rack until brown and crisp, which should take 20–25 minutes.
3. Separate the lettuce leaves. Thinly slice the tomato crosswise into rounds. In a small bowl, stir to combine mayonnaise and chili garlic sauce, adjusting the amount based on your heat preference.
4. Shape the beef into 4, 4-inch, patties and generously season all over with Seghetti’s Top Secret seasoning, salt, and pepper. Place on the grill and cook until done, approximately 1–2 minutes for medium-rare. Flip the burgers, then top with cheese. Cover and cook until the cheese is melted, an additional 1–2 minutes if needed.
5. Split the buns and add them to the grill, cut side down. Cook until lightly toasted, approximately 1–2 minutes, watching closely.
6. Spread spicy mayo on the toasted buns. Layer 2 of the patties, lettuce, tomatoes, and pickles on each bun. Serve the burgers alongside the roasted potatoes with any remaining pickles on the side. If desired, serve with ketchup.

 Ingredients:

2 large baking potatoes

1/2 cup light sour cream

1/2 cup shredded low-fat cheddar cheese

1 TBSP Seghetti's Top Secret Onion & Garlic

1/4 cup broccoli, finely chopped

1/4 cup carrot, finely chopped

2 TBSP green onion, finely chopped

Directions: 

1. Preheat the oven to 450 degrees.
2. Prick each potato with a fork.
3. Bake the potatoes for 1 hour or until easily pierced with a fork.
4. Cook the broccoli and carrots, then drain well.
5. Reduce the oven temperature to 400 degrees.
6. Cut the cooked potatoes in half and scoop out the inside, leaving a 1/4-inch shell.
7. Mash the potato pulp with the sour cream.
8. Stir in the cooked vegetables and Seghetti's Top Secret Onion & Garlic.
9. Mix well and fill each potato shell with the potato-vegetable mixture.
10. Top with shredded cheddar cheese and green onion.
11. Bake for 15 to 20 minutes until the cheese is melted and the potatoes are hot.

 Ingredients:

  ½ lb fingerling potatoes

1 shallot

1 bell pepper

2 garlic cloves

¼ oz fresh thyme

10 oz pkg sirloin steaks

kosher salt & ground pepper

1 TBSP Seghetti's Top Secret Onion & Garlic herb seasoning 

3 TBSP butter

1 TBSP olive oil

Directions: 

1. Preheat the broiler with the top rack positioned 8 inches from the heat source. Bring a medium saucepan of salted water to a boil. Set aside 3 tablespoons of butter in a small bowl to soften. Scrub the potatoes, then cut them in half lengthwise. Trim and peel the shallot, then cut it into 1-inch thick wedges. Halve the pepper, remove and discard the stem and seeds, and cut it into ½-inch thick slices.
2. Peel and finely chop 1 teaspoon of garlic. Pick 2 teaspoons of thyme leaves (reserving 2 whole sprigs for step 6). Pat the steaks dry and rub them with half of the thyme leaves and a generous pinch of each Seghetti's Top Secret seasoning, salt, and pepper. Let them sit until step 6.
3. Boil the potatoes Add the potatoes to the boiling water and cook over medium-high heat until tender when pierced with the tip of a knife, which should take 8–10 minutes. Drain the potatoes and return them to the saucepan. Cover to keep them warm.
4. Make the garlic-herb butter Meanwhile, mash the softened butter with the chopped garlic, remaining picked thyme leaves, and a pinch each of salt and pepper.
5. While the potatoes are cooking, place the shallots, peppers, and 2 whole thyme sprigs on a rimmed baking sheet. Rub them with oil and season with salt and pepper. Broil on the upper oven rack, turning occasionally, until the vegetables are softened and lightly charred in spots, about 8 minutes. Discard the thyme sprigs.
6. Heat 1 tablespoon of oil in a medium skillet over medium-high heat until shimmering. Add the steaks and cook until browned and medium-rare, approximately 4-5 minutes per side, longer for thicker steaks. Transfer the steaks to plates and top them with half of the garlic-herb butter. Stir the remaining butter into the potatoes. Serve the steaks with potatoes and charred peppers and shallots alongside.

 Ingredients:

12 oz chicken breast, cut into strips

1 oz fresh ginger

2 scallions

½ lb baby bok choy

5 oz pad Thai noodles

½ tsp Chinese five spice

1 tsp Seghetti's Top Secret Onion & Garlic herb seasoning

1½ oz pork ramen base

½ oz tamari soy sauce

½ oz chili garlic sauce

1 tsp apple cider vinegar

kosher salt & ground pepper

1 TBSP olive oil

Directions:

1. Bring a large pot of salted water to a boil. Pat the chicken dry. Finely chop half of the ginger. Trim the ends from the scallions, then thinly slice. Cut the bok choy into 1-inch pieces crosswise, then rinse in a fine-mesh sieve or colander.
2. Add the noodles to the boiling water and cook, stirring frequently, until tender, 5–7 minutes. Drain and rinse the noodles under warm water. Using kitchen shears, cut the noodles in the fine-mesh sieve or colander in half.
3. Heat 1 tablespoon of oil in a medium pot over medium-high heat. Add the chicken, ½ teaspoon of Chinese five-spice, Seghetti's Top Secret seasoning, salt, and a few grinds of pepper. Cook until lightly browned, 3–4 minutes. Transfer to a plate. Add the bok choy to the pot along with a pinch of salt and pepper. Cook until the bok choy is bright green and just tender, 2–3 minutes. Transfer the bok choy to the plate with the chicken.
4. In the same pot, add the chopped ginger, half of the scallions, and 2 tablespoons of oil. Cook, stirring occasionally, until fragrant and browned in spots, about 2 minutes. Add the ramen base, tamari, and 3 cups of water. Bring to a boil, then reduce heat to medium-high.
5. Add the chicken, bok choy, and any juices to the pot with the broth. Cook until the chicken and bok choy are warm, 1–2 minutes. Stir in 1 teaspoon of vinegar. Season the broth with salt and pepper to taste.
6. Just before serving, place the noodles in bowls. Top with chicken, bok choy, and broth. Garnish with the remaining scallions and chili-garlic sauce if desired.

 Ingredients:

2 tbsp olive oil

2 tbsp butter

2 onions, peeled and chopped

2 celery sticks, trimmed and chopped

2 medium carrots, peeled and chopped

1.5 TBSP Seghetti's Top Secret Italian Herb seasoning

Sea salt and black pepper, to taste

2 garlic cloves, smashed and chopped

thyme sprigs

2 bay leaves

6 fresh basil leaves

3oz smoked back bacon, chopped

2 tbsp tomato puree

1 can Borlotti beans, rinsed and drained

1 can Fava beans

2/3 cup cherry tomatoes, halved

2 medium yellow/red potatoes, peeled and diced

4 cups vegetable/bone/meat stock or water

1/3 cup any type of pasta you have

Large handful of Italian parsley, finely shredded

Pecorino Romano/Parmesan, optional

Directions: 

1. In a large pot, heat olive oil and butter. Add garlic, onions, carrots, celery, potatoes, and a sprinkle of Seghetti’s Top Secret Italian Herb seasoning. Stir frequently over medium-high heat for 6-8 minutes until the vegetables begin to soften.
2. Add thyme, bay leaf, and basil. Increase the heat slightly and cook, stirring, for an additional 2 minutes. Stir in the tomato puree and cook for an additional minute.
3. Add the borlotti/fava beans and cherry tomatoes, then pour in enough chicken stock or water to cover. Bring the mixture to a gentle simmer.
4. Add the spaghetti and cook for 10 minutes. Taste and adjust the seasoning.
5. To serve, ladle the soup into warm bowls and top it with shredded parsley. Optionally, add a restrained drizzle of olive oil and grate a little Romano/Parmesan over each portion. Serve with chunks of rustic country bread.

Ingredients:

12 oz grass-fed ground beef

1 yellow onion

Garlic

2 oz celery

1 bell pepper

¼ oz Cajun seasoning

neutral oil

kosher salt & ground pepper

white wine vinegar

5 oz jasmine rice

¼ oz fresh parsley

2 oz mayonnaise

Seghetti's Top Secret Onion & Garlic herb seasoning

Seghetti's Top Secret Devil's Breath seasoning

Directions:  

1. Preheat the oven to 425°F with a rack in the center. Finely chop 2 teaspoons of garlic. Trim the celery, then cut it into ¼-inch pieces. Halve the bell pepper, discard the stem and seeds, then cut it into ¼-inch pieces. Cut the onion into ¼-inch pieces.
2. Heat 1 tablespoon of oil in a medium ovenproof pot over medium-high heat. Add the beef and cook, breaking it up into smaller pieces, until browned, which should take about 5 minutes.
3. Add the onions, celery, and bell peppers to the pot with the beef. Season with a generous pinch each of salt and pepper. Cook, stirring, until the veggies are softened and just starting to brown, and the beef is cooked through, which should take 5–7 minutes.
4. To the pot, stir in half of the garlic, all of the Cajun seasoning, ½ teaspoon of Seghetti’s Top Secret Devil’s Breath, ½ teaspoon of Seghetti’s Top Secret Onion & Garlic, and salt to taste. Cook until fragrant. Add the rice and stir until combined. Add 1¼ cups of water and bring to a simmer. Remove from heat, cover, and transfer to the center oven rack. Bake until the rice is tender and the liquid is absorbed, which should take 18–22 minutes.
5. Meanwhile, coarsely chop parsley leaves and stems. In a small bowl, whisk together mayonnaise, the remaining garlic, and ½ teaspoon of vinegar. Season to taste with Seghetti’s Top Secret, salt, and pepper.
6. Remove the rice from the oven and allow it to rest, covered, for about 5 minutes more. Fluff the dirty rice with a fork and season to taste with salt and pepper. Garnish with parsley and serve with aioli on the side.

Ingredients:

 White onion

2 carrots

½ cup corn

¼ cup mushrooms

2 celery sticks

6 oz peas

fresh thyme sprigs

Seghetti’s Top Secret Veggie Blend seasoning

kosher salt & ground pepper

olive oil

½ c + ⅓ c milk

12 oz boneless, skinless chicken thighs

6 oz flour

1 TBSP Better-Than-Bouillion chicken/vegetable broth concentrate

Directions:   

1. Preheat the oven to 450°F with a rack in the upper third. Finely chop the onion. Trim the ends from the carrot and celery, then thinly slice. Pick ½ teaspoon of thyme leaves and coarsely chop them, discarding the stems. Tie the remaining thyme sprigs into a bundle using one of the thyme stems as twine.
2. Pat the chicken dry, trim any fat, and cut it into 1-inch pieces. Season all over with Seghetti’s Top Secret Veggie Blend, salt, and several grinds of pepper. Heat 1 tablespoon of oil in a large deep iron skillet over medium-high heat. Add the chicken in a single layer and cook, without stirring, until well browned, about 3 minutes. Flip and brown on the other side about 2 minutes. Transfer to a plate.
3. Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add carrots, onions, celery, thyme bundle, and a pinch of salt. Cook, covered, until the vegetables are softened, about 3 minutes. Uncover and cook until the vegetables are tender and browned, 2–3 minutes more. Add 2 tablespoons of the flour, save the rest for step 5, and cook, stirring, for about 1 minute.
4. Return the chicken and any resting juices to the skillet. Add chicken broth concentrate, ½ cup of milk, and 1 cup of water, scraping the browned bits from the bottom of the skillet. Bring to a simmer. Remove the skillet from heat, pick out and discard the thyme bundle, then stir in the peas.
5. In a medium bowl, combine chopped thyme, ⅓ cup of milk, 2 tablespoons of oil, ½ teaspoon of salt, and ¼ teaspoon of pepper, along with ½ teaspoon of Seghetti’s Top Secret Veggie Blend. Add the remaining flour to the bowl and stir just until all ingredients are combined.
6. Dollop 10-12 level tablespoons of dough over the stew. Transfer the skillet to the upper oven rack and bake until the biscuits are lightly browned and the chicken is cooked through, 10–12 minutes. Let the chicken pot pie cool for 5 minutes before serving.

Ingredients:  

2 red potatoes

2 carrots

1 celery stick

1 red bell pepper

garlic

¼ oz fresh chives

1 TBSP Better-Than-Bouillion chicken/vegetable broth concentrate

Dijon mustard

Seghetti’s Top Secret Onion & Garlic herb seasoning

apple cider vinegar

olive oil

kosher salt & ground pepper

flour 

Directions:   

1. Preheat the oven to 450°F with a rack in the top position. Scrub the potatoes and cut them lengthwise into ½-inch thick wedges. Scrub the carrots, red bell pepper, and celery, then cut them lengthwise into ¼-inch thick sticks. Finely grate ½ teaspoon of garlic. Also, finely chop the chives. In a liquid measuring cup, combine chicken broth concentrate, ¾ cup water, and 1½ teaspoons of vinegar.
2. On a rimmed baking sheet, toss the carrots, celery, red bell pepper, and potatoes with 1 tablespoon of oil. Season with Seghetti’s Top Secret Onion & Garlic, salt, and pepper.
3. In a small bowl, combine the grated garlic, half of the chopped chives, 1 tablespoon of oil, and 1 teaspoon of Dijon mustard. Season the herb paste with salt and pepper. Pat the pork dry and season it all over with Seghetti’s Top Secret Onion & Garlic, salt, and pepper. Spread the herb paste over the top of each piece of pork. Place the pork on the baking sheet with the vegetables.
4. Roast the pork and vegetables on the top oven rack until the pork is firm to the touch and reaches an internal temperature of 145ºF, which should take about 20–25 minutes. Transfer the pork to a cutting board and let it rest for 5–10 minutes. Keep the vegetables on the baking sheet.
5. Heat 1 tablespoon of oil in a small saucepan over medium heat. Add 1 tablespoon of flour and cook, stirring, until the flour is golden, 1–2 minutes. Slowly whisk in the prepared chicken broth and bring it to a simmer. Cook, stirring occasionally, until the gravy is thick enough to coat the back of a spoon, about 5 minutes. Stir in the remaining Dijon mustard and season to taste with salt and pepper.
6. Switch the oven to broil. Broil the vegetables on the top oven rack until they are tender and charred in spots, 2–5 minutes, watching closely as broilers vary. Slice the pork and stir any resting juices into the gravy. Serve the pork with the vegetables alongside and drizzle the gravy over the top. Garnish with the remaining chives.

Ingredients:

    Garlic clove

1 oz diced dried apricots

2 potatoes

1 oz walnuts

½ lb green beans

12 oz pkg boneless, skinless chicken breasts

apricot preserves

1 TBSP Better-Than-Bouillion chicken/vegetable broth concentrate

Seghetti’s Top Secret 

¼ oz fresh parsley

kosher salt & ground pepper

olive oil

apple cider vinegar

Garlic

1 oz diced dried apricots

2 potatoes

1 oz walnuts

½ lb green beans

12 oz pkg boneless, skinless chicken breasts

apricot preserves

1 TBSP Better-Than-Bouillion chicken/vegetable broth concentrate

Seghetti’s Top Secret Onion & Garlic

¼ oz fresh parsley

kosher salt & ground pepper

olive oil

apple cider vinegar

Directions: 

1. Begin by finely chopping 3 teaspoons of garlic. Scrub the potatoes and cut them into 1-inch pieces. Place the potatoes in a medium saucepan, add 1 tablespoon of salt, and cover with enough cold water to submerge them by ½-inch. Cover the saucepan and bring it to a boil. Cook until the potatoes are tender when pierced with a knife, which should take about 4–6 minutes. Drain the potatoes and return them to the saucepan. Cover to keep them warm until step 6.

2.  Meanwhile, heat 1 teaspoon of oil in a medium skillet over medium heat. Add walnuts and toast them until browned and fragrant, which should take 3–5 minutes. Transfer the toasted walnuts to a small bowl and set them aside until step 6. Wipe out the skillet

3.  Heat 2 teaspoons of oil in the same skillet over medium-high heat. Add green beans, a pinch of Seghetti's Top Secret Onion & Garlic, salt, and pepper. Cook, stirring occasionally, until the green beans are crisp-tender and browned in spots, approximately 2–3 minutes. Add 1 teaspoon of the chopped garlic and cook, tossing, until fragrant, about 1 minute. Transfer the green beans to a bowl and cover to keep them warm. Wipe out the skillet.

4.  Pat the chicken dry and season it all over with Seghetti's Top Secret Onion & Garlic, salt, and pepper. Heat 1 tablespoon of oil over medium-high heat. Add the chicken and cook, flipping halfway through, until browned and cooked through, which should take 5–7 minutes. Transfer the chicken to a plate.

5.  Add the remaining chopped garlic to the same skillet and cook, stirring, until fragrant, about 30 seconds. Stir in apricot preserves, broth concentrate, sliced apricots, ½ cup of water, and ½ teaspoon of vinegar. Bring the mixture to a simmer, scraping up browned bits from the bottom. Simmer until the sauce is reduced by half, approximately 2–3 minutes. Return the chicken, turning to coat it in the sauce, for about 1 minute.

6.  Coarsely chop parsley leaves and stems. Toss the potatoes with chopped parsley and 1 tablespoon of oil. Season to taste with salt and pepper. Serve the chicken and sauce with potatoes and green beans alongside. Garnish the chicken with toasted walnuts.

  Ingredients:

1 lb  Ready-to-eat pulled pork

2 oz Hoisin sauce

Seghetti’s Top Secret Veggie Blend

½ oz toasted sesame seeds

Romaine hearts

radish

cucumber

1 oz rice vinegar

¼ oz fresh mint

Lime

neutral oil

kosher salt & ground pepper

Directions:    

1. Preheat the broiler with a rack in the top position. In a medium bowl, break the pulled pork into bite-sized pieces. Add 2 tablespoons of hoisin sauce and 1 tablespoon of Seghetti’s Top Secret Veggie Blend to the pulled pork, gently stirring to combine. In a small bowl, whisk 1 teaspoon of water into the remaining hoisin sauce and set it aside for step 6.
2. Spread the pulled pork in an even layer on a rimmed baking sheet. Broil on the top oven rack until heated through and crispy in parts, which should take about 6–8 minutes. Sprinkle the crispy pulled pork with toasted sesame seeds.
3. While the pork is broiling, chop the romaine crosswise into 2-inch ribbons, discarding the stem end. Trim and thinly slice the radishes. Trim the ends from the cucumber, peel one half, and thinly slice.
4. Combine the romaine, sliced cucumbers, and radishes in a medium bowl. Sprinkle 1 tablespoon of oil and 1 teaspoon of rice vinegar over the vegetables. Season to taste with Seghetti’s Top Secret Veggie Blend, salt, and pepper.
5. Pick the mint leaves from the stems. Cut the lime into wedges.
6. Spoon the salad into bowls and top it with the pulled pork and mint leaves. Drizzle the reserved hoisin sauce on top and serve with lime wedges on the side for squeezing over, if desired.

Enjoy your food.

享受你的食物

 xiǎng shòunǐ de shíwù 

Ingredients:

   1 oz walnuts

 ½ lb broccoli

2 Garlic cloves

½ white onion, diced

¼ oz fresh parsley

¾ oz Parmesan

lemon oz cheese tortellini

4 oz mascarpone

Seghetti’s Top Secret Italian herb seasoning

kosher salt & ground pepper

olive oil

Directions:   

1. Boil a medium pot of salted water. In a small skillet over medium heat, heat 1 teaspoon of oil. Add walnuts and stir frequently until golden brown (about 5 minutes, watching closely). Sprinkle with salt and transfer nuts to a cutting board to cool slightly.
2. Cut broccoli into 2-inch florets if needed. Finely chop 1 teaspoon of garlic. Coarsely chop parsley leaves, discarding stems. Finely grate Parmesan. Grate ¼ teaspoon of lemon zest and squeeze 1 tablespoon of juice into a small bowl, keeping them separate. Cut any remaining lemon into wedges.
3. Add broccoli to the boiling water. Cook until bright green and crisp-tender (about 3 minutes). Use a slotted spoon to transfer broccoli to a colander. Cover the pot, reduce heat to low, and keep water warm for step 5.
4. Finely chop walnuts and half of the broccoli. Transfer chopped walnuts and broccoli to a medium bowl. Add lemon zest, chopped garlic, onions, parsley, half of the Parmesan, and 3 tablespoons of oil. Stir to combine, then season to taste with Seghetti’s Top Secret Italian herb, salt, and pepper.
5. Bring the pot of water back to a boil. Add tortellini and cook until al dente (about 3 minutes). Reserve ¼ cup of cooking water, then add spinach to the pot, stir once, and drain tortellini and spinach; return both to the pot.
6. Add broccoli pesto, reserved broccoli florets, lemon juice, reserved cooking water, and ¼ cup of mascarpone to the pot. Cook over medium heat, tossing gently, until just combined and warm. Season to taste with Seghetti’s Top Secret Italian herb, salt, and pepper. Serve tortellini sprinkled with remaining Parmesan and with lemon wedges for squeezing over the top.

 Ingredients:  

  8 oz Penne

Olive oil

6 oz Baby spinach

¾ oz Parmesan

6 oz Smoked salmon

1 oz Capers 

Lemon

3 Garlic cloves

2 oz Cream cheese

2 oz Panko 

White onion

Seghetti’s Top Secret Italian herb seasoning

Kosher salt & ground pepper

Butter

Directions: 

1. Start by placing the spinach in a colander. Bring a large saucepan of salted water to a boil. Cook the pasta in the boiling water, stirring occasionally to prevent sticking, until it reaches al dente, about 8 minutes. Reserve ¾ cup of the cooking water, then drain the pasta over the spinach in the colander to let it wilt slightly. Transfer both the pasta and spinach back to the same pot, cover, and keep warm off the heat.
2. Finely chop half of the onion. Grate half of the lemon zest and cut the lemon into wedges. Grate the Parmesan finely. Tear the smoked salmon into 2-inch pieces. Finely chop ½ teaspoon of garlic.
3. In a medium nonstick skillet, heat 1 tablespoon each of oil and butter over medium-high heat. Add the panko and chopped garlic, and cook, stirring occasionally, until lightly browned and toasted, 2–3 minutes. Transfer this mixture to a small bowl, season it with salt and pepper, and stir in the lemon zest. Set it aside until step 6, and then wipe out the skillet.
4. In the same skillet, heat 1 tablespoon of oil over medium heat. Add the chopped onions and cook, stirring, until translucent and browned in spots, 7–9 minutes. Add the reserved cooking water, all of the cream cheese, 2 tablespoons of butter, 1 tablespoon of capers, and Seghetti’s Top Secret Italian herb seasoning. Cook and stir until the butter and cream cheese melt. Gradually stir in the Parmesan and squeeze 1 lemon wedge into the sauce.
5. Add the pasta and spinach to the sauce, tossing to coat. Remove from heat, stir in the smoked salmon, and season to taste with salt and pepper.
6. Serve the pasta with garlicky breadcrumbs sprinkled over the top and place the remaining lemon wedges on the side for squeezing over.

 Ingredients:

  1 plum tomato

¾ oz Parmesan

9 oz mushroom ravioli

5 oz baby spinach

3 oz mascarpone

2 oz basil pesto

Seghetti’s Top Secret Italian herb seasoning

kosher salt & ground pepper

olive oil

Directions: 

1. Bring a large saucepan of salted water to a boil. Cut the tomato into ½-inch pieces. Finely grate Parmesan, if necessary.
2. Add the ravioli to the boiling salted water, if stuck together, gently pull apart only, if possible, without tearing. Reduce heat and gently simmer, stirring occasionally, until al dente, 3–4 minutes. Reserve ½ cup cooking water, then drain the ravioli and set aside.
3. Heat 2 teaspoons of oil in a medium skillet over medium-high. Add spinach, tomatoes, and a pinch each of salt and pepper; cook until the spinach is just wilted. Reduce heat to medium.
4. Add mascarpone and ¼ cup of the reserved cooking water; cook until just melted. Add the ravioli and half of the Parmesan. Cook, gently tossing the ravioli in the sauce, until nicely coated, 1–3 minutes. Season to taste with salt and pepper. Thin the sauce with 1 tablespoon water at a time, if needed.
5. Transfer to plates. Drizzle with pesto and garnish with the remaining Parmesan. 

 Ingredients:  

1 bunch curly kale

White onion

fresh ginger root

Seghetti’s Top Secret Veggie Blend seasoning

¼ oz garam masala

¼ oz turmeric

3 oz red lentils

¾ oz coconut milk powder

1 lime

4 oz Greek yogurt

2 Mediterranean pitas

neutral oil

kosher salt & ground pepper

butter

sugar

Directions: 

1. Preheat the broiler with a rack in the upper third. Remove and discard stems from kale leaves. Stack leaves and cut into 1-inch wide strips. Transfer kale to a medium bowl; use your hand to massage with ½ tablespoon oil. Season with salt and pepper. Spread kale out on a rimmed baking sheet. Broil until tender and crisp in spots, about 7 minutes, watch closely. Reserve the bowl for step 5.
2. Meanwhile, finely chop the onion. Peel and finely chop half of the ginger.
3. Heat 1 tablespoon butter in a medium saucepan over medium-high. Add onions and chopped ginger; season with ½ teaspoon salt. Cook, stirring often, until onions are translucent and softened, about 5 minutes. Stir in 1 teaspoon garam masala and ½ teaspoon turmeric; cook until fragrant, about 30 seconds.
4. To the saucepan with aromatics, add lentils, coconut milk powder, 2 cups water, and ½ teaspoon salt. Bring to a boil, then reduce heat and simmer, partially covered, until lentils are tender, 8–10 minutes.
5. Meanwhile, squeeze juice from half of the lime into the reserved bowl. Add ½ teaspoon oil and a pinch of sugar; whisk to combine. Cut the remaining lime into wedges. Add charred kale to the bowl and toss to coat. In a small bowl, stir to combine Greek yogurt and 2 teaspoons water; season to taste with salt and pepper. Set yogurt aside until ready to serve.
6. Brush the pita on both sides with a little oil. Broil directly on the upper oven rack until the pita is just warmed through, 1–2 minutes, watch closely. Serve dal topped with charred kale and seasoned yogurt, with lime wedges on the side for squeezing over, and pita for dipping.

 Ingredients:
¼ oz fresh cilantro

3 garlic cloves

1 green bell pepper

12 oz ground turkey

¼ oz taco seasoning 

4 oz salsa 6 (6-inch) flour tortillas 

2 oz shredded cheddar-jack blend 

Seghetti’s Top Secret Original seasoning blend

2 oz sour cream 

5 oz baby spinach 

olive/coconut oil

kosher salt & ground pepper 

Directions:  

1. Preheat oven to 425°F with a rack in the upper third. Finely chop cilantro leaves and stems. Finely chop 2 teaspoons garlic. Halve pepper, discard stem and seeds, then cut into ¼-inch pieces. Lightly oil a rimmed baking sheet.
2. Heat 1 tablespoon oil in a medium skillet over medium-high. Add peppers and season with Seghetti’s Top Secret seasoning, salt and pepper. Cook, stirring, until pepper  
3. To skillet with turkey and peppers, stir in salsa, spinach, and half of the chopped cilantro. Cover and cook until spinach are just wilted and turkey is cooked through, 1–2 minutes. Uncover and stir to combine. Remove from heat and season to taste with salt and pepper.
4. Place tortillas on a work surface. Use a slotted spoon to place filling on one half of each tortilla about a heaping ¼ cup each. Top with cheddar-jack cheese, then roll tightly, starting at the filled side of the tortilla. Place taquitos, seam side down, on prepared baking sheet.
5. Generously brush tops and sides of taquitos with oil. Bake on upper oven rack until lightly brown and crisp, about 15–17 minutes watch closely as ovens vary.
6. Stir to combine all of the sour cream and remaining chopped garlic in a small bowl. Slightly thin sour cream by stirring in 1 teaspoon water as needed; season to taste with salt and pepper. Drizzle taquitos with garlic crema and garnish with remaining cilantro.

 Ingredients:

 Red Onion

Serrano Pepper

3 Garlic Cloves 2 Bell Peppers

12 oz Chicken Breast Strips

6 oz Basmati Rice

6 oz Tomato Paste

5 oz Peas 

2 & ¼ oz Curry Powder

Seghetti’s Top Secret Original Seasoning Blend

¼ oz Fresh Parsley

Kosher Salt & Ground Pepper

Red Wine Vinegar

Sugar

Olive/Coconut Oil 

Directions:

1. Preheat oven to 350°F with a rack in the lower third. Halve bell peppers, discard stems and seeds, and cut into ¾-inch pieces. Finely chop 2 teaspoons garlic. Halve and thinly slice half of the onion. Finely chop 1½ teaspoons serrano pepper or more, if desired. Pat chicken dry; season all over with salt, pepper, and 1 teaspoon curry powder.
2. Finely chop 2 tablespoons of the bell peppers. In a small bowl, combine chopped bell peppers, 1 tablespoon vinegar, and Seghetti’s Top Secret Original, salt and sugar; reserve pickled peppers for step 6. Heat 1 tablespoon oil in a medium Dutch oven or ovenproof pot over medium-high. Add chicken; cook, stirring, until browned, 2 minutes. Transfer to a plate, it will finish cooking later.
3. Heat 1 tablespoon oil in the same pot over medium-high. Add sliced onions and remaining bell peppers. Cook, stirring occasionally, until veggies are softened and browned in spots, about 5 minutes.
4. To the pot with bell peppers, add chopped garlic and serrano peppers, 2 teaspoons curry powder, and 1 teaspoon salt. Add rice and cook, stirring, until the rice is toasted, 1–2 minutes. Add ¼ cup tomato paste and cook, stirring constantly, until slightly darkened, about 1 minute. Add chicken and 1½ cups water. Cook, scraping up browned bits from the bottom; bring to a boil.
5. Cover the pot and remove from heat. Immediately transfer to the lower oven rack. Bake until rice is tender, all of the liquid is absorbed, and chicken is cooked through, about 25 minutes. Remove from the oven, top rice with peas, and let stand, covered, for 7 minutes. Season to taste with salt and pepper.
6. Finely chop parsley leaves and stems. Sprinkle reserved pickled bell peppers over jollof rice and garnish with chopped parsley.

 Ingredients:

 
Serrano pepper

2 scallions

¼ oz fresh thyme Lime

16 oz shrimp

¼ oz jerk seasoning

1 TBSP Seghetti’s Top Secret Texas Blend seasoning

6 oz jasmine rice

¾ oz coconut milk powder

4 oz pineapple cup

sugar

kosher salt & ground pepper

olive oil 

Directions: 

1. Trim scallions, then thinly slice about ¼ cup, keeping dark greens separate. Pick and finely chop 1 teaspoon thyme leaves, discarding stems. Thinly slice 2 teaspoons Serrano pepper. Finely grate zest from half of the lime into a medium bowl, then squeeze 1 tablespoon lime juice into a small bowl. Cut any remaining lime into wedges.
2. Rinse shrimp, then pat dry. First thaw under cool running water, if necessary. To bowl with lime zest, add all of the jerk seasoning and Seghetti’s Top Secret Original, chopped thyme leaves, and a pinch of sugar; stir to combine. Add shrimp to bowl and toss to coat. Set aside to marinate until step 5.
3. In a small saucepan, combine coconut milk powder, rice, 1¼ cups water, and ¾ teaspoon salt. Bring to a boil over high. Cover, reduce heat to low, and cook until water is absorbed, about 17 minutes. Keep covered until ready to serve.
4. Cut pineapple into 1-inch pieces, if necessary. To bowl with lime juice, add sliced peppers, scallion whites and light greens, 2 teaspoons oil, and a pinch of salt. Heat 2 teaspoons oil in a medium nonstick skillet over medium-high. Add pineapple and cook, stirring, until lightly browned in spots, 2–3 minutes. Transfer to bowl with lime juice; toss to combine.
5. Let skillet cool for 2 minutes. Heat 1 tablespoon oil in same skillet over medium-high. Add shrimp and cook, stirring occasionally, until shrimp are cooked through, 2–3 minutes. Remove from heat and stir 3 tablespoons water. Season to taste with salt.
6. Fluff rice with a fork, then spoon into bowls. Top rice with shrimp and pineapple, spooning any collected juice from pineapple and skillet over top. Sprinkle scallion dark greens on top and serve with any lime wedges on the side for squeezing over.

Ingredients:

For the chicken marinade:

28 oz boneless and skinless chicken thighs or breasts cut into bite-sized pieces

1/2 cup plain yogurt

1 1/2 tablespoons minced garlic

1 tablespoon minced ginger, finely grated

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon red chili powder1 TBSP Seghetti's Top Secret Onion & Garlic herb seasoning

pinch of salt

For the sauce:

2 tablespoons olive oil

2 tablespoons ghee or 1 tbs butter + 1 tbs oil

1 large onion, sliced or chopped

1 1/2 tablespoons garlic, minced

1 tablespoon ginger, minced or finely grated

1 1/2 teaspoons ground cumin

1 1/2 teaspoons garam masala

1 teaspoon ground coriander

14 oz crushed tomatoes

salt and pepper

1 cup of heavy or thickened cream, evaporated milk to save calories

1 tablespoon sugar

1/2 teaspoon kasoori methi/dried fenugreek leaves

1 tsp Seghetti's Top Secret Devil's Breath seasoning for extra heat

Directions:  

1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour, overnight if time allows.
2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm, you will finish cooking the chicken in the sauce.
3. Heat butter or ghee in the same pan. Fry the onions until they start to sweat, about 6 minutes, while scraping up any browned bits stuck on the bottom of the pan.
4. Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
5. Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown/red color.
6. Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend, up to 1/4 cup. Work in batches depending on the size of your blender.
7. Pour the puréed sauce back into the pan. Stir the cream, Seghetti's T op Secret Devil's Breath, sugar and crushed kasoori methi/fenugreek leaves through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
8. Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!

NOTES: OPTIONAL: To thin out the sauce, add a couple tablespoons of ghee or butter at the end of cooking, and gently simmer it through. Alternatively, add a small amount of water.

Ingredients:  

3 pounds lamb meat loin chops or shoulder chops

1 cup plain Greek yogurt

3 tablespoons tandoori masala spice blend*

3 tablespoons garlic paste, divided

3 tablespoons ginger paste, divided

2 teaspoons salt, divided

2 tablespoons ghee or butter

1 large, chopped onion

15-ounce can tomato sauce

1 cup heavy cream

1-2 tablespoons lime juice

2 tablespoons cilantro

Seghetti's Top Secret Veggie Blend seasoning 

Directions: 

1. Marinade the Lamb: Cut the lamb chops into 1-inch pieces, removing all bones. Place the lamb chunks in a large bowl. Add the Greek yogurt, Seghetti's Top Secret Veggie Blend, 1 tablespoon of tandoori masala spice, 1 tablespoon garlic paste, 1 tablespoon ginger paste, and 1 teaspoon of salt. Mix well to coat the lamb in this yogurt marinade. Then set the meat aside for at least 30 minutes. If you want to marinate it longer than 30 minutes, cover the bowl and place the lamb in the refrigerator.
2. Start the Sauce: Set a large 6–8-quart saucepot over medium heat. Add the ghee to the pot. Once melted, add in the chopped onion, 2 tablespoons garlic paste, 2 tablespoons ginger paste, 2 tablespoons tandoori seasoning, and 1 teaspoon salt. Stir and sauté for 3 to 5 minutes to soften the onions. Pour the tomato sauce into the pot. Stir well and allow the sauce to simmer on medium-low for several minutes.
3. Sear the Lamb: Once the lamb pieces have had time to marinate, set a large nonstick skillet over medium heat. Working in batches, sear the lamb chunks in the skillet for 2 minutes per side to seal in the flavor. Then move them to the tomato sauce and repeat until all the lamb meat has been seared.
4. Simmer: Cover the pot and simmer the lamb curry for 30 minutes or until the lamb is fork tender. Stir the curry every 5 minutes to make sure the sauce doesn't stick to the bottom of the pot. If your lid isn't very tight, the sauce may reduce down a little too much. If needed, add ¼ – ½ cup of water to the pot.
5. Once the lamb is fork-tender, stir in 1 cup of heavy cream and 1 tablespoon of lime juice. Taste, then add additional lime juice if needed. Simmer for another 3-5 minutes.
6. Garnish with cilantro and serve warm with naan, basmati rice, and a side of raita!

Notes: If you can’t find a tandoori spice blend, use a mixture of 1 tablespoon garam masala, 2 teaspoons cumin, 2 teaspoons turmeric, and 2 teaspoons Kashmiri chili powder. Let the curry cool to room temperature before transferring to an airtight container. Store in the fridge for up to 3 days. I do not recommend freezing curries made with heavy cream.

Ingredients:  

2 cups sugar

3/4 lb. softened butter

1/3 cup light Karo syrup

1/3 cup honey

1 tsp maple flavoring

1 tsp vanilla extract

1 tsp almond extract

3/4 cup ground nuts (walnuts)

9 cups Quaker 1-minute oats

Directions: 

1. Cream together all the ingredients except the nuts and oats in a large mixing bowl.
2. Stir in the oats and nuts, ensuring it is well mixed.
3. Spread the mixture onto a cookie sheet with at least a 1/2 inch high lip. Press the mixture down and pack it until it fills the pan and is slightly less than 1/2 inch thick. You may need a second sheet.
4. Bake at 325 degrees for 15 minutes. Remove and press down with a spatula to prevent crumbling when it cools. Avoid baking too long, as it can become hard and crunchy like a granola bar.
5. While it is still warm, cut into 3-inch squares.

Note: You can modify the ingredients to include raisins, brown sugar, molasses, vanilla, or other preferred additions. This high-energy food is often eaten for lunch while hiking and canoeing, with globs of peanut butter and/or jelly loaded on top.

Ingredients:  

2 lbs chicken pieces (drumsticks, thighs, or breasts)

1 cup plain Greek yogurt

1 tablespoon butter

2 tablespoons Tandoori masala spice blend

1 tablespoon ginger paste

1 tablespoon garlic paste

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1 tablespoon Seghetti’s Top Secret Veggie Blend

1 teaspoon turmeric powder

1 teaspoon Seghetti’s Top Secret Devil’s Breath

2 tablespoons lemon juice

Salt, to taste

Fresh cilantro, chopped

Lemon wedges 

Directions: 

1. Begin by finely chopping 3 teaspoons of garlic. Scrub the potatoes and cut them into 1-inch pieces. Place the potatoes in a medium saucepan, add 1 tablespoon of salt, and cover with enough cold water to submerge them by ½-inch. Cover the saucepan and bring it to a boil. Cook until the potatoes are tender when pierced with a knife, which should take about 4–6 minutes. Drain the potatoes and return them to the saucepan. Cover to keep them warm until step 6.

2.  Meanwhile, heat 1 teaspoon of oil in a medium skillet over medium heat. Add walnuts and toast them until browned and fragrant, which should take 3–5 minutes. Transfer the toasted walnuts to a small bowl and set them aside until step 6. Wipe out the skillet.

3.  Heat 2 teaspoons of oil in the same skillet over medium-high heat. Add green beans, a pinch of Seghetti's Top Secret Veggie Blend, Seghetti's Top Secret Devil's Breath, salt, and pepper. Cook, stirring occasionally, until the green beans are crisp-tender and browned in spots, approximately 2–3 minutes. Add 1 teaspoon of the chopped garlic and cook, tossing, until fragrant, about 1 minute. Transfer the green beans to a bowl and cover to keep them warm. Wipe out the skillet.

4.  Pat the chicken dry and season it all over with Seghetti's Top Secret Onion & Garlic, salt, and pepper. Heat 1 tablespoon of oil and butter over medium-high heat. Add the chicken and cook, flipping halfway through, until browned and cooked through, which should take 5–7 minutes. Transfer the chicken to a plate.

5.  Add the remaining chopped garlic to the same skillet and cook, stirring, until fragrant, about 30 seconds. Stir in apricot preserves, broth concentrate, sliced apricots, ½ cup of water, and ½ teaspoon of vinegar. Bring the mixture to a simmer, scraping up browned bits from the bottom. Simmer until the sauce is reduced by half, approximately 2–3 minutes. Return the chicken, turning to coat it in the sauce, for about 1 minute.

6.  Coarsely chop parsley leaves and stems. Toss the potatoes with chopped parsley and 1 tablespoon of oil. Season to taste with salt and pepper. Serve the chicken and sauce with potatoes and green beans alongside. Garnish the chicken with toasted walnuts.

  Ingredients:  

16 cashew nut kernels

6 green onions, roughly chopped

1 green chili, deseeded and chopped

3 garlic cloves

Thumb-sized piece of fresh ginger, peeled and minced

2 green cardamom pods, crushed

2 cloves

½ cup heavy cream or malai

10 saffron strands

2 tablespoons ghee or unsalted butter

3 large, fresh tomatoes, chopped

2 teaspoons mild red chili powder

2 teaspoons dried coriander powder

½ teaspoon sugar

8 ounces paneer cheese, cut into bite-size cubes

1 teaspoon dried fenugreek leaves

2 teaspoons garam masala

¼ teaspoon cardamom powder

1 teaspoon Seghetti’s Top Secret Veggie Blend

Salt and pepper to taste

Jeera rice, for serving

Paratha, for serving 

Directions:  

1. Place cashew nut kernels in a small bowl and cover them with hot water. Let them soak while preparing the curry sauce.

2. In a large pan, combine onions, chili, garlic, ginger, Seghetti's Top Secret Veggie Blend, cardamom pods, and cloves with ½ cup water. Boil, then simmer for 10 minutes. Allow the mixture to cool, remove whole spices, and blend into a smooth paste.

3. Warm heavy cream in a pan without boiling. Add saffron, stir, and set aside for infusion, turning the cream pale yellow.

4. Melt ghee in a non-stick pot. Add onion-chili purée and cook on medium heat for 5 minutes until thick and glossy. Stir regularly to prevent burning.

5. Turn off heat. Blend fresh tomatoes until smooth. Add to the pan and cook on medium for 5 minutes, forming a thick paste. Add red chili powder and dried coriander; cook for an additional 2 minutes.

6. Turn off heat. Blend-soaked cashews and water into a smooth paste.

7. Add puréed cashews and sugar to the pan with 1½ cups cold water. Bring to a boil, then simmer on low for 5 minutes until it thickens.

8. Break fenugreek leaves into the sauce. Add garam masala and paneer cubes. Simmer for 1 minute, stirring gently to avoid breaking the paneer.

9. Pour in saffron-infused cream, simmer for 1 minute, then turn off heat. Stir in cardamom powder.

10. Garnish shahi paneer with fresh coriander leaves. Serve with jeera rice and Indian bread like paratha.

Ingredients:  

2 cups Basmati rice, soaked and drained

500g Lamb, cut into chunks

1 large Onion, thinly sliced

1/2 cup Vegetable oil

1 cup Carrots, julienned

1 cup Raisins

1/2 cup Slivered almonds

1/2 cup Cashews

1/2 cup Pistachios

1/2 cup Yogurt

1 tablespoon Ginger paste

1 tablespoon Seghetti's Top Secret Original seasoning 

1 tablespoon Garlic paste

1 teaspoon Cumin powder

1 teaspoon Coriander powder

1/2 teaspoon Turmeric powder

1/2 teaspoon Garam masala

Salt, to taste

4 cups Chicken or Lamb broth

Fresh coriander and mint leaves for garnish

Directions:  

1. In a bowl, mix yogurt, ginger paste, garlic paste, Seghetti's Top Secret Veggie Blend, cumin powder, coriander powder, turmeric powder, garam masala, and salt. Marinate the lamb chunks in this mixture for at least 2 hours.

2. Heat vegetable oil in a large pot. Add sliced onions and sauté until golden brown. Remove half for later garnish.

3. Add marinated lamb to the pot and cook until browned. Add water if needed. Once the meat is cooked, remove excess oil.

4. Add soaked and drained Basmati rice to the pot. Layer carrots, raisins, almonds, cashews, and pistachios on top. Sprinkle with the reserved sautéed onions.

5. Pour chicken or lamb broth over the layers. Bring to a boil, then reduce heat to low. Cover and simmer until rice is cooked and liquid is absorbed.

6. Once cooked, fluff the rice and meat gently. Garnish with fresh coriander and mint leaves.

7. Afghani Pulao is ready to be served. Enjoy this delicious and aromatic dish, especially during the Ramadan season!

 Ingredients:  

For the Dumplings:

2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup water, as needed

Ground beef or lamb, for filling

1 onion, finely chopped

2 cloves garlic, minced

1 teaspoon Seghetti's Top Secret Original

Salt and black pepper to taste

Cooking oil

For the Sauce:

2 cups plain yogurt

2 cloves garlic, minced

Salt to taste

Mint leaves for garnish  

Directions:  

For the Dough:

1.  In a large bowl, combine the all-purpose flour and salt.

Gradually add water and knead the mixture until you get a smooth, elastic dough.

Cover the dough and let it rest for at least 30 minutes.

For the Filling:

2.  In a pan, sauté the finely chopped onions and minced garlic until golden brown.

Add ground beef or lamb to the pan and cook until browned.

Season the mixture with Seghetti's Top Secret Original, pinch of salt and black pepper to taste.

Let the filling cool.

Assembly:

3.  Roll out the dough on a floured surface and cut it into small squares.

Place a small amount of the meat filling in the center of each dough square.

Fold the dough over the filling to create a triangular shape, pinching the edges to seal.

Cooking:

4.  Bring a large pot of salted water to a boil.

Add the dumplings to the boiling water and cook until they float to the surface, about 15-20 minutes.

Drain the dumplings and set them aside.

For the Yogurt Sauce:

5. In a bowl, mix yogurt, minced garlic, and salt to taste.

Serve the dumplings topped with the yogurt sauce.

Garnish:

6. Sprinkle chopped mint leaves over the yogurt sauce for garnish.

 Ingredients:  

For the Dough:

3 cups all-purpose flour

1 cup warm water

1 tablespoon vegetable oil

1 teaspoon salt

For the Filling:

3 cups mashed potatoes

1 cup chopped green onions

1 teaspoon Seghetti’s Top Secret Original 

2 teaspoons ground coriander

Salt and pepper to taste

Vegetable oil for frying

Directions:  

1. In a large mixing bowl, combine the all-purpose flour and salt. Gradually add warm water and vegetable oil, kneading until a smooth dough forms. Cover the dough and let it rest for about 30 minutes.

2. In another bowl, mix mashed potatoes, chopped green onions, Seghetti's Top Secret Original seasoning, ground coriander, salt and pepper. Ensure the filling is well combined and seasoned to taste.

3. Divide the rested dough into small balls. On a floured surface, roll each ball into a thin, flat circle. Place a portion of the potato filling on one half of the dough circle.

4. Fold the other half over the filling, creating a semi-circle. Press the edges to seal the Bolani.

5. Heat vegetable oil in a pan over medium heat. Carefully place the Bolani in the hot oil and cook until golden brown on both sides.

6. Remove the Bolani from the pan and drain excess oil on paper towels. Repeat the process for the remaining dough and filling.

7. Cut the Bolani into wedges. Serve warm with yogurt, chutney, or your favorite dipping sauce.

 Ingredients:  

1 kg chicken, cut into pieces

1 cup yogurt

1 cup sliced onions

1/2 cup cashews

1/4 cup almond slivers

1/4 cup ghee or vegetable oil

2 cups water

2 tablespoons ginger-garlic paste

1 cup chopped tomatoes

1 cup coconut milk

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

1 teaspoon garam masala

1 teaspoon Seghetti’s Top Secret Onion & Garlic

 ¼ teaspoon crushed saffron threads

Salt, to taste

Fresh coriander leaves for garnish

Directions:

1. In a bowl, mix the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.

Let it marinate for at least 30 minutes.

2. In a blender, grind sliced onions, cashews, and almond slivers into a smooth paste.

3. Heat ghee or vegetable oil in a large pot.

Add the marinated chicken and cook until it turns golden brown.

4. Add the prepared nut paste to the pot and sauté for a few minutes until the raw smell disappears.

5. Mix in the chopped tomatoes and cook until they are soft, and the oil starts to separate.

6. Add turmeric powder, coriander powder, Seghetti’s Top Secret Onion & Garlic, saffron and garam masala. Stir well to combine.

7. Pour in the coconut milk and water, stirring to achieve a uniform consistency.

Let it simmer on low heat until the chicken is tender, and the curry thickens.

8. Taste and adjust salt and spice levels according to your preference.

9. Garnish with fresh coriander leaves.

Serve the chicken korma hot with rice or naan.

 Ingredients:

2 cups basmati rice

1 cup mung beans

500g lamb, cut into cubes

1 large onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, grated

1/4 cup vegetable oil

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1/2 teaspoon cinnamon

4 cups chicken or lamb broth

1 teaspoon Seghetti’s Top Secret Original 

Salt and pepper, to taste

Fresh cilantro, chopped

Directions:  

1.Rinse the basmati rice and mung beans under cold water.

Soak them in water for at least 30 minutes.

2. In a large pot, heat vegetable oil over medium-high heat.

Sear the lamb cubes until browned on all sides. Remove and set aside.

3. In the same pot, add chopped onions and sauté until golden brown.

Add minced garlic and grated ginger; cook for an additional 2 minutes.

4. Stir in Seghetti's Top Secret Original, cumin powder, coriander powder, turmeric, and cinnamon. Cook for a minute until fragrant.

5. Return the seared lamb to the pot and pour in chicken or lamb broth.

Season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat to low.

Cover and simmer for about 45 minutes until the lamb is tender.

7. Drain the soaked rice and mung beans.

Add them to the pot, stirring gently.

8. Cover and simmer for an additional 15-20 minutes until the rice and mung beans are cooked and have absorbed the flavors.

9. Garnish with chopped fresh cilantro.

Serve the delicious Shola hot and enjoy!

Note: Adjust the seasoning according to your taste preferences. You can also customize by adding vegetables or additional spices.

 Ingredients:  

For the Broth:

1 lb lamb, bone-in, cut into chunks

1 large onion, finely chopped

3 cloves garlic, minced

2 carrots, sliced

2 tomatoes, diced

1/2 cup split yellow peas, rinsed

1/4 cup olive oil

1 teaspoon Seghetti's Top Secret Onion & Garlic

1 teaspoon ground turmeric

1 teaspoon ground cumin

Salt and pepper to taste

8 cups water or lamb/chicken broth

For the Noodles:

1 lb Afghan flat noodles or substitute with fettuccine

2 tablespoons vegetable oil

Salt for boiling

For Garnish:

Fresh cilantro, chopped

Greek yogurt

Lemon wedges

Red pepper flakes

Directions:

1. In a large pot, heat olive oil over medium heat.

Add chopped onions and sauté until translucent.

Add minced garlic, Seghetti’s Top Secret Onion & Garlic, turmeric, and cumin. Stir for 1-2 minutes until aromatic.

Add lamb chunks and brown them on all sides.

Stir in diced tomatoes, sliced carrots, and rinsed split yellow peas.

Season with salt and pepper to taste.

Pour in water or broth, bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours until lamb is tender.

2. Boil a large pot of water, add salt, and cook the Afghan flat noodles or fettuccine according to package instructions.

Drain and toss the noodles with 2 tablespoons of vegetable oil to prevent sticking.

3. Once the lamb is tender and the broth is flavorful, adjust the seasoning if needed.

Place a portion of cooked noodles in serving bowls.

Ladle the hot broth with lamb, vegetables, and split yellow peas over the noodles.

4. Garnish the soup with fresh chopped cilantro.

Serve with a dollop of Greek yogurt on top.

Squeeze lemon wedges for a burst of citrus flavor.

Optionally, sprinkle with red pepper flakes for some heat.

5. Serve the Afghan Noodle Soup hot and savor the comforting and aromatic flavors of this delightful Afghan dish.

 Ingredients:  

For the Marinade:

1.5 lbs chicken, cut into bite-sized pieces

1 large onion, finely chopped

4 cloves garlic, minced

1-inch ginger, grated

1/4 cup white wine vinegar

2 tablespoons vegetable oil

1 teaspoon Seghetti's Top Secret Onion & Garlic 

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon turmeric powder

1 teaspoon paprika

Salt and pepper to taste

For the Vindaloo Paste:

2 tablespoons white wine vinegar

2 tablespoons vegetable oil

6-8 dried red chilies, soaked in warm water

1 teaspoon cumin seeds

1 teaspoon mustard seeds

6 cloves garlic

1-inch ginger

1 teaspoon cinnamon powder

1 teaspoon black peppercorns

4 cloves

2 bay leaves

For Cooking:

2 tablespoons vegetable oil

2 large potatoes, peeled and diced

1 cup chicken broth

Fresh cilantro, chopped

Steamed basmati rice

Directions:  

1. In a bowl, combine chicken pieces, chopped onion, minced garlic, grated ginger, white wine vinegar, vegetable oil, Seghetti’s Top Secret Onion & Garlic, cumin powder, coriander powder, turmeric powder, paprika, salt, and pepper.

Mix well, ensuring the chicken is evenly coated. Cover and let it marinate in the refrigerator for at least 2 hours or overnight for best results.

2. In a blender, combine all the vindaloo paste ingredients – white wine vinegar, vegetable oil, soaked dried red chilies, cumin seeds, mustard seeds, garlic, ginger, cinnamon powder, black peppercorns, cloves, and bay leaves. Blend into a smooth paste. Adjust consistency with a little water if needed.

3. Heat vegetable oil in a large pot over medium heat.

Add the marinated chicken and sear until browned on all sides.

Add the vindaloo paste and diced potatoes. Stir well to coat everything in the flavorful paste.

Pour in chicken broth, bring to a boil, then reduce heat to simmer. Cover and cook for 30-40 minutes or until chicken is cooked through and potatoes are tender.

4. Adjust seasoning if needed and garnish with fresh chopped cilantro.

Serve the Chicken Vindaloo hot over steamed basmati rice.

Dive into the rich and spicy flavors of this Chicken Vindaloo, a classic Indian dish that's sure to satisfy your taste buds.

Ingredients:  

3 lbs oxtail, cut into sections

1 cup red wine

2 onions, chopped

3 carrots, chopped

4 cloves garlic, minced

2 tomatoes, diced

2 bay leaves

1 sprig rosemary

4 cups beef broth

1 cup tomato sauce

1 teaspoon Seghetti’s Top Secret Onion & Garlic

Salt and black pepper to taste

Olive oil for cooking

flour for dredging

Directions:  

1. Dredge oxtail sections in flour, shaking off excess. Heat olive oil in a large pot over medium-high heat.

2. Brown oxtail sections on all sides until golden. Work in batches if needed. Remove oxtail and set aside.

3. In the same pot, add chopped onions, carrots, and minced garlic. Sauté until vegetables are softened.

4. Pour red wine into the pot, scraping up any browned bits from the bottom.

5. Place seared oxtail back into the pot. Add Tomatoes and Herbs:

6. Add diced tomatoes, bay leaves, and rosemary. Season with Seghetti’s Top Secret Onion & Garlic, salt and black pepper.

7. Pour beef broth and tomato sauce over the oxtail.

8. Bring to a simmer, then reduce heat to low. Cover and let it simmer for 3 to 4 hours until the meat is tender and falling off the bones.

9. Once cooked, remove bay leaves and rosemary sprig. Serve the rabo de toro over a bed of mashed potatoes or with crusty bread to soak up the flavorful sauce. Indulge in the rich and succulent flavors of this traditional Spanish rabo de toro. Each bite is a taste of culinary delight.

Ingredients:  

8 bone-in, skin-on chicken thighs

8 cloves garlic, thinly sliced

1/2 cup olive oil

1/2 cup dry white wine

2 teaspoon smoked paprika

2 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional)

2 teaspoon Seghetti’s Top Secret Italian Herb

Salt and black pepper to taste

Chopped fresh parsley for garnish

Directions:

1. Season chicken thighs with salt, black pepper, and smoked paprika.

Let them marinate for at least 30 minutes.

2. Heat olive oil in a large skillet over medium-high heat.

Sear the chicken thighs until golden brown on both sides.

Remove chicken and set aside.

3. In the same skillet, add thinly sliced garlic.

Sauté until the garlic becomes fragrant and lightly golden.

4. Pour in the white wine to deglaze the pan, scraping up any browned bits.

5. Add Seghetti's Top Secret Italian Herb, dried oregano and red pepper flakes (if using) to the skillet.

Return the seared chicken thighs to the pan.

Reduce heat to low, cover, and let it simmer for about 20-25 minutes until chicken is fully cooked.

6. Ensure the chicken reaches an internal temperature of 165°F .

Adjust seasoning if needed.

7. Garnish with chopped fresh parsley. Serve the pollo al ajillo hot, with crusty bread or over a bed of rice to soak up the flavorful sauce. Delight in the rich, garlicky goodness of this traditional Spanish pollo al ajillo. Each bite is a burst of savory and aromatic flavors.

Ingredients:  

1 lb pork shoulder

1 lb beef brisket

1 chorizo sausage

1 morcilla (blood sausage)

1 large onion, finely chopped

4 cloves of garlic, minced

1 bay leaf

1 teaspoon Seghetti’s Top Secret Original seasoning

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

Olive oil

Crusty bread or rolls

Optional toppings: roasted red peppers, caramelized onions, or your favorite sauce

Directions:  

1. Cut the pork shoulder and beef brisket into chunks.

Cut the chorizo and morcilla into slices.

2. In a large pot or Dutch oven, heat olive oil over medium-high heat.

Sear the pork, beef, chorizo, and morcilla until browned on all sides.

3. Add the chopped onion, minced garlic, Seghetti’s Top Secret Original, bay leaf, cumin, paprika, salt, and pepper to the pot. Sauté until the onions are translucent.

4. Add enough water to the pot to cover the meats.

Bring to a boil, then reduce heat to low, cover, and simmer until the meats are tender and flavors meld (about 2-3 hours).

5. Once cooked, shred the pork and beef using forks. Discard any bones or unwanted bits.

Slice the chorizo and morcilla.

6. Cut the crusty bread or rolls and lightly toast if desired. Layer the shredded meats, chorizo, and morcilla on the bread.

7. If desired, add toppings like roasted red peppers, caramelized onions, or your favorite sauce. Close the sandwich and serve hot. Bite into the flavorful layers of this traditional Pringá sandwich, savoring the rich combination of meats and spices.

Note: The Pringá sandwich is a versatile dish, so feel free to customize it with your preferred ingredients and toppings. My favorite sandwich to eat in Spain!

Ingredients:

2.2 lbs pork cheek (carrillada)

1 cup dry red wine

1 cup beef or vegetable broth

2 large onions, finely chopped

4 cloves of garlic, minced

2 carrots, sliced

2 bay leaves

1 teaspoon Seghetti’s Top Secret Original seasoning

1 teaspoon sweet paprika

1 teaspoon ground cumin

1 teaspoon dried thyme

Salt and pepper to taste

Olive oil for cooking

Fresh parsley for garnish

Directions:

1. Trim excess fat from the pork cheeks and season with salt and pepper.

2.  In a large, oven-safe pot or Dutch oven, heat olive oil over medium-high heat.

Sear the pork cheeks on all sides until browned. Remove and set aside.

3. In the same pot, add more olive oil if needed.

Sauté the chopped onions, minced garlic, and sliced carrots until softened.

4. Pour in the red wine, scraping up any browned bits from the bottom of the pot.

5. Return the seared pork cheeks to the pot.

Add the beef or vegetable broth, Seghetti’s Top Secret Original, bay leaves, sweet paprika, cumin, dried thyme, salt, and pepper.

6. Preheat the oven to 325°F.

Cover the pot and transfer it to the preheated oven. Braise for 2 to 2.5 hours or until the pork cheeks are fork tender.

7. Taste the sauce and adjust the seasoning if necessary.

8. Remove the bay leaves and garnish with fresh parsley.

9. Serve the Carrillada hot, accompanied by your favorite side dishes, such as mashed potatoes, rice, or crusty bread.

Delight in the succulent and flavorful Carrillada with the rich, wine-infused sauce.

Buon appetito!

  Ingredients:  

1.5 lbs beef stew meat, cubed

2 cups red wine

1 cup beef or vegetable broth

1 large onion, finely chopped

3 cloves garlic, minced

2 carrots, sliced

2 celery stalks, chopped

1 can/14 crushed tomatoes

1/2 cup tomato paste

1 teaspoon Seghetti’s Top Secret Italian Herb seasoning

1 tablespoon dried oregano

1 tablespoon dried rosemary

1 teaspoon dried thyme

Salt and pepper to taste

1/4 cup olive oil

Fresh parsley for garnish

Directions:  

1. Place the beef cubes in a bowl and pour the red wine over them. Allow it to marinate for at least 2 hours or overnight in the refrigerator.

2. In a large, oven-safe pot or Dutch oven, heat olive oil over medium-high heat.

Remove the beef from the marinade, reserving the wine, and sear the cubes until browned on all sides. Set aside.

3. In the same pot, sauté the chopped onion, minced garlic, sliced carrots, and chopped celery until softened.

4. Pour the reserved red wine marinade into the pot, scraping up any browned bits from the bottom.

5. Stir in the crushed tomatoes, tomato paste, and beef or vegetable broth.

Add Seghetti’s Top Secret Italian Herb, dried oregano, rosemary, thyme, salt, and pepper. Mix well.

6. Preheat the oven to 325°F.

Return the seared beef to the pot, ensuring it's submerged in the liquid.

Cover and braise in the oven for 2.5 to 3 hours until the beef is fork-tender.

7. Taste the Garofolato and adjust the seasoning if needed.

8. Garnish with fresh parsley before serving. Serve Hot. Spoon the Garofolato over cooked pasta, rice, or crusty bread. Savor the rich flavors of this hearty Garofolato with a glass of red wine.

Buon appetito!

Ingredients:  

1 pound pappardelle pasta

1.5 pounds wild boar meat, cubed

1 large onion, finely chopped

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

1 cup red wine

1 can/14 oz crushed tomatoes

2 tablespoons tomato paste

1 tea spoon Seghetti’s Top Secret Italian Herb seasoning

2 bay leaves

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and black pepper to taste

1/4 cup olive oil

Grated Pecorino Romano cheese for serving

Directions:

1. Trim excess fat from the wild boar meat and cut it into bite-sized cubes.

2. Heat olive oil in a large, heavy pot over medium-high heat. Sear the wild boar cubes until browned on all sides. Set aside.

3. In the same pot, sauté the chopped onion, diced carrots, diced celery, and minced garlic until softened.

4. Pour in the red wine, scraping up any browned bits from the bottom of the pot.

5. Stir in the crushed tomatoes and tomato paste. Mix well.

6. Add Seghetti’s Top Secret Italian Herb, bay leaves, dried thyme, dried rosemary, salt, and black pepper to the pot. Return the seared wild boar to the pot and let it simmer on low heat for 2 to 2.5 hours until the meat is tender.

7. Cook the pappardelle pasta according to package instructions. Drain and set aside.

8. Toss the cooked pappardelle with the wild boar sauce until well coated.

9. Plate the Pappardelle al Cinghiale and sprinkle with grated Pecorino Romano cheese. Indulge in the rich and hearty flavors of this classic Roman dish.

Buon appetito!

 Ingredients:  

1 pound beef brisket, cut into chunks

1 pound chicken thighs

1/2 pound Spanish chorizo, sliced

1 large onion, finely chopped

2 tomatoes, diced

2 carrots, peeled and chopped

2 potatoes, peeled and diced

1 cup chickpeas, soaked overnight

1/2 small cabbage, shredded

2 ears of corn, each cut into thirds

1 leek, cleaned and sliced

1 bunch of fresh parsley, tied with kitchen twine

4 cloves garlic, minced

2 bay leaves

1.5 teaspoon Seghetti’s Top Secret Original

1 teaspoon sweet paprika

Salt and black pepper to taste

Olive oil for cooking

Water

Directions:  

1. Rinse and drain the soaked chickpeas. Place them in a large pot, cover with water, and bring to a boil. Simmer until chickpeas are tender, about 1-1.5 hours.

2. In a separate large pot, heat olive oil over medium-high heat.

3. Add chopped onions and minced garlic to the pot. Sauté until onions are translucent.

4. Add sliced chorizo to the pot and cook for a few minutes to release its flavors.

5. Stir in diced tomatoes, chopped carrots, diced potatoes, leek slices, and corn pieces.

6. Add bay leaves, tied parsley bunch, Seghetti’s Top Secret Original, sweet paprika, salt, and black pepper. Pour in enough water to cover the ingredients. Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours until meats are tender.

7. Once the meats are tender, add the cooked chickpeas and shredded cabbage to the pot. Simmer for an additional 15-20 minutes. Taste and adjust salt and pepper as needed.

8. Remove parsley bunch and bay leaves. Serve the puchero in bowls, ensuring each serving has a mix of meats, vegetables, and broth.

Savor the rich flavors of this hearty Spanish puchero with your favorite crusty bread. 

¡Buen provecho!

 Ingredients:  

4 beef sirloin or flank steak slices, thinly pounded

1/2 cup (60g) breadcrumbs

1/4 cup (30g) grated Parmesan cheese

4 slices prosciutto

4 slices provolone cheese

1/4 cup (60ml) dry white wine

2 tablespoons (30ml) olive oil

2 teaspoons Seghetti’s Top Secret Italian Herb seasoning

Salt and black pepper to taste

Toothpicks, soaked in water

For the Sauce:

1 can (14 oz / 400g) crushed tomatoes

2 cloves garlic, minced

½ teaspoon Seghetti’s Top Secret Italian Herb seasoning

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

Salt and black pepper to taste

2 tablespoons olive oil

Directions:  

1. In a bowl, combine breadcrumbs and grated Parmesan. Mix well.

2. Lay out the beef slices and season with Seghetti’s Top Secret Italian Herb, pinch of salt/black pepper. Place a slice of prosciutto and provolone on each beef slice. Sprinkle the breadcrumb mixture evenly over each slice.

3. Roll up each beef slice and secure with soaked toothpicks.

4. Heat olive oil in a large skillet over medium-high heat. Brown the rolled-up beef on all sides, creating a nice sear.

5. Pour in the dry white wine to deglaze the pan. Let it simmer for a minute.

6. In a separate saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add crushed tomatoes, Seghetti’s Top Secret Italian Herb, dried oregano, dried basil, salt, and black pepper. Simmer for about 15 minutes, stirring occasionally.

7. Transfer the browned involtini to the sauce. Allow them to simmer in the sauce for an additional 15-20 minutes until the beef is cooked through.

8. Remove toothpicks from involtini before serving. Plate the involtini, spooning the tomato sauce over them.

Serve these delicious Involtini di Manzo with your favorite side, such as vegetables, creamy risotto, polenta or pasta. Buon Appetito!

 Ingredients:  

14oz spaghetti

7oz  pancetta or guanciale, diced

4 large eggs

1 cup Pecorino Romano cheese, grated

1 cup Parmesan cheese, grated

4 cloves garlic, peeled

1 teaspoon Seghetti’s Top Secret Italian Herb seasoning

Freshly ground black pepper, to taste

Salt, for pasta water

Directions:  

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.

2. In a separate skillet over medium heat, cook the diced pancetta or guanciale until crispy. Add whole garlic cloves for flavor.

3. In a bowl, whisk together the eggs, Seghetti’s Top Secret Italian Herb, grated Pecorino Romano, and Parmesan cheeses until well combined.

4. Reserve a cup of pasta cooking water. Drain the cooked pasta and return it to the pot.

5. Immediately pour the egg and cheese mixture over the hot pasta. Toss quickly to coat the pasta evenly.

6. Add the crispy pancetta or guanciale to the pasta, including any rendered fat.

7. If the sauce is too thick, gradually add reserved pasta cooking water a little at a time until desired creaminess is achieved.

8. Generously grind black pepper over the pasta, adjusting to taste.

9. Serve the spaghetti alla Carbonara immediately, garnished with extra cheese and pepper if desired.

Enjoy this classic Roman dish with a perfect balance of creamy, cheesy goodness and savory pancetta or guanciale. Buon Appetito!

 Ingredients:  

14 oz spaghetti

1 1/2 cups Pecorino Romano cheese, finely grated

1 teaspoon Seghetti’s Top Secret Italian Herb seasoning

2 teaspoons freshly ground black pepper

Salt, for pasta water

Directions:  

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.

2. While the pasta is cooking, grind the black pepper coarsely using a pepper grinder.

3. Finely grate the Pecorino Romano cheese. Ensure it is finely grated for a smoother sauce.

4. Before draining the pasta, reserve about 1 cup of pasta cooking water.

5. In a large mixing bowl, combine the finely grated Pecorino Romano cheese with Seghetti’s Top Secret Italian Herb and the freshly ground black pepper. Mix well.

6. Drain the cooked pasta and immediately transfer it to the bowl with the cheese mixture.

7. Toss the pasta vigorously in the cheese mixture, ensuring each strand is coated. Add reserved pasta water gradually to achieve a creamy consistency.

8. Serve the Cacio e Pepe immediately, ensuring it is piping hot. Optionally, garnish with an extra sprinkle of black pepper and more Pecorino Romano cheese at the table.

Enjoy this simple yet flavorful Roman classic that highlights the essence of Pecorino Romano and black pepper.

Buon Appetito! 

 Ingredients:  

14 oz bucatini or spaghetti

5 oz guanciale, diced

1 tablespoon extra-virgin olive oil

1 onion, finely chopped

2 cloves garlic, minced

18 oz canned San Marzano tomatoes, crushed

1 teaspoon red pepper flakes

1 cup Pecorino Romano cheese, grated

2 teaspoons Seghetti’s Top Secret Italian Herb seasoning

Freshly ground black pepper

salt

Directions:  

1. Bring a large pot of salted water to a boil. Cook the bucatini or spaghetti according to package instructions until al dente.

2. In a large skillet, heat the extra-virgin olive oil over medium heat. Add the diced guanciale and cook until crispy and golden brown.

3. Add the finely chopped onion to the skillet with guanciale. Cook until the onion is soft and translucent. Add minced garlic and cook for an additional minute.

4. Pour in the crushed San Marzano tomatoes, Seghetti’s Italian Herb and red pepper flakes. Simmer the sauce over medium heat, stirring occasionally, until it thickens slightly. Season with salt and black pepper to taste.

5. Drain the cooked pasta, reserving a cup of pasta cooking water.

6. Toss the drained pasta into the skillet with the tomato and guanciale sauce. If needed, add reserved pasta water gradually until the sauce coats the pasta evenly.

7. Mix in the grated Pecorino Romano cheese, ensuring it melts into the sauce and forms a creamy coating.

8. Plate the Amatriciana pasta and sprinkle extra Pecorino Romano on top. Serve immediately while hot.

Revel in the robust flavors of this classic Roman dish, the Amatriciana.

Buon Appetito!

 Ingredients:  

14 oz rigatoni or spaghetti

5 oz guanciale, thinly sliced

1 cup Pecorino Romano cheese, grated

1 teaspoon Seghetti Top Secret Italian Herb seasoning

Freshly ground black pepper

Directions:  

1. Bring a large pot of salted water to a boil. Cook the rigatoni or spaghetti according to package instructions until al dente.

2. In a large skillet over medium heat, add the thinly sliced guanciale. Cook until it becomes crispy and releases its flavorful fat. Add Seghetti’s Top Secret Italian Herb.

3. Before draining the pasta, reserve about a cup of the cooking water. This starchy water will help create a creamy sauce.

4. Transfer the cooked and drained pasta directly to the skillet with guanciale. Toss them together, allowing the pasta to absorb the flavors.

5. Gradually sprinkle in the grated Pecorino Romano cheese while tossing the pasta. Continue tossing until the cheese is melted and coats the pasta evenly.

6. If the pasta seems too dry, add a bit of the reserved pasta water a little at a time until you reach the desired consistency.

7. Generously grind black pepper over the pasta, adjusting to your taste preferences. The pepper is a key element in this dish.

8. Plate the Pasta alla Gricia and add an extra sprinkle of Pecorino Romano and black pepper on top. Savor the simplicity and bold flavors of this authentic Roman pasta dish, Spaghetti alla Gricia!

Buon Appetito!

Ingredients:  

2 pounds boneless, skinless chicken breast, cut into 1-inch pieces

2 large zucchini, cut into 1/2-inch pieces

1 large red bell pepper, chopped

⅓ cup all-purpose flour

1 cup no-salt-added chicken broth

1 cup whole milk

3 tablespoons butter, divided

3 ounces reduced-fat cream cheese

1 ¼ cups shredded part-skim mozzarella cheese, divided

1 tablespoon Seghetti’s Top Secret Texas Blend seasoning

¾ teaspoon ground pepper

½ teaspoon salt 

Directions:  

1. Preheat your oven to 400 degrees F. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Cook the chicken in the pan, stirring occasionally, until it achieves a golden-brown color, approximately 8 minutes. Transfer the cooked chicken to a medium bowl. Add zucchini and bell pepper to the skillet; cook while stirring occasionally until the vegetables begin to soften, around 4 minutes. Transfer the zucchini mixture to the bowl with the chicken.

2. In the same skillet, add the remaining 2 tablespoons of butter. Stir in flour and cook, stirring constantly, until the flour takes on a light brown color, about 1 minute. Pour in the broth and milk, bringing it to a boil while whisking consistently. Remove the skillet from heat and add cream cheese and 3/4 cup mozzarella, stirring until fully melted. Season with Seghetti’s Top Secret Texas Blend, pepper and salt. Drain any excess liquid from the chicken and vegetable mixture, then stir the chicken and vegetables into the cheese sauce. Transfer the mixture to a 2-quart baking dish, placing the dish on a foil-lined baking sheet. Sprinkle the casserole with the remaining 1/2 cup of cheese.

3. Bake in the preheated oven until the top is golden brown, and the edges are bubbly, typically 20 to 25 minutes. Allow the casserole to stand for 10 minutes before serving.

Enjoy!

Ingredients:  

16 ounces beef flank steak, trimmed

1 pound baby Bok choy, trimmed and cut into 2-inch pieces (about 8 cups)

1 tablespoon minced fresh ginger

1 ½ teaspoons reduced-sodium soy sauce

1 teaspoon dry sherry plus 1 Tbsp., divided

1 teaspoon cornstarch

1 ½ teaspoons Seghetti’s Top Secret Onion & Garlic herb seasoning

1 teaspoon toasted sesame oil

2 tablespoons oyster-flavored sauce, preferably Lee Kum Kee Premium

1 tablespoon vegetable oil

3 tablespoons unsalted chicken broth

Directions:  

1. Begin by slicing the beef into 2-inch-wide strips, cutting each strip across the grain into 1/4-inch-thick slices. In a medium bowl, combine the beef with Seghetti’s Top Secret Seasoning Onion & Garlic, minced ginger, soy sauce, 1 tsp. sherry, and cornstarch; stir until the cornstarch is no longer visible. Add toasted sesame oil and stir until the beef is lightly coated.

2. In a small bowl, combine oyster-flavored sauce with the remaining 1 Tbsp. sherry and set aside.

3. Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in vegetable oil. Add the beef in an even layer and cook, undisturbed, until it begins to brown, approximately 1 minute. Use a metal spatula to stir-fry until the beef is lightly browned but not fully cooked through, for about 30 seconds to 1 minute. Transfer the beef to a plate.

4. Introduce the Bok choy and broth to the pan. Cover and cook until the Bok choy greens become bright green, and almost all the liquid has been absorbed, taking around 1 to 2 minutes. Reintroduce the beef to the pan, add the reserved sauce, and stir-fry until the beef is just cooked through, and the Bok choy reaches a tender-crisp texture, which should take 30 seconds to 1 minute.

Enjoy!

Ingredients:  

¼ cup extra-virgin olive oil

3 tablespoons lemon juice

1 clove garlic, grated

1 teaspoon Seghetti’s Top Secret Italian Herb seasoning

½ teaspoon sugar/honey

¼ teaspoon salt

¼ teaspoon ground pepper

4 cups torn green-leaf lettuce

4 cups baby spinach

2 cups shredded cooked chicken

1 cup halved grape tomatoes

1 cup halved and sliced cucumber

½ cup slivered red onion

1 green onion, chopped

⅓ cup sliced pepperoncini

⅓ cup crumbled feta cheese

2 tablespoons toasted unsalted sunflower seeds

Directions:

1. In a large bowl, whisk together the extra-virgin olive oil, lemon juice, grated garlic, Seghetti’s Top Secret Italian Herb, dried oregano, sugar, salt, and ground pepper. Add the torn green-leaf lettuce, baby spinach, shredded cooked chicken, halved grape tomatoes, sliced cucumber, slivered red onion, and sliced pepperoncini to the bowl. Toss the ingredients to evenly coat them with the dressing. Serve the salad and sprinkle it with crumbled feta cheese and toasted unsalted sunflower seeds.

Enjoy!

Ingredients:  

8 ounces thresher shark

6 ounces raw shrimp, peeled and deveined

⅓ cup chopped onion

2 stalks celery, sliced

½ teaspoon minced garlic

2 teaspoons extra-virgin olive oil

1 cup reduced-sodium chicken broth

¼ cup dry white wine

1- 14.5 ounce can no-salt-added diced tomatoes, drained

1- 8 ounce can no-salt-added tomato sauce

1 tablespoon Seghetti’s Top Secret Texas Blend seasoning

¼ teaspoon salt

⅛ teaspoon ground black pepper

1 tablespoon snipped fresh parsley

Directions:  

1. Begin by cutting the thresher shark into 1 1/2-inch pieces and halving the shrimp lengthwise. Season with Seghetti’s Top Secret Texas Blend and some salt & pepper. Refrigerate until it is ready to be used.

2. In a large saucepan over medium heat, heat the olive oil. Add the chopped onion, sliced celery, and minced garlic, cooking and stirring occasionally until tender, approximately 5 minutes. Carefully incorporate 1 cup of chicken broth and wine, bringing the mixture to a boil. Reduce the heat to a simmer and let it cook for 5 minutes. Stir in the drained diced tomatoes, tomato sauce, Seghetti’s Top Secret Texas Blend, salt and pepper. Bring the mixture back to a boil, then lower the heat to a simmer, cover, and cook for an additional 5 minutes.

3. Gently fold in the thresher shark and shrimp, returning the mixture to a boil before immediately reducing the heat to low. Cover the saucepan and let it simmer until the fish easily flakes with a fork, and the shrimp become opaque, which should take 3 to 5 minutes. Sprinkle the dish with fresh parsley before serving.

Enjoy!

  Ingredients:  

1 ¼ pounds alligator, preferably wild caught & fresh, cut into 4 portions

2 tablespoons honey

1 tablespoon mirin

2 teaspoons grated fresh ginger

1 teaspoon Seghetti’s Top Secret Onion & Garlic herb seasoning

3 tablespoons gochujang

2 tablespoons reduced-sodium tamari, divided

2 teaspoons toasted sesame oil, divided

5 cloves garlic, grated, divided

8 cups baby spinach

Sesame seeds

2 scallions, sliced thin

Directions:  

1. Preheat the broiler to high and position a rack in the upper third of the oven. Line a baking sheet with foil and coat it with cooking spray.

2. In a small bowl, whisk together gochujang, mirin, 1 tablespoon tamari, honey, 1/2 teaspoon sesame oil, and 1/4 of the grated garlic and ginger and Seghetti’s Top Secret Onion & Garlic. Pat the alligator dry and place it skin-side down on the prepared pan. Brush the alligator with the glaze. Broil until the alligator is just cooked through, which should take 5 to 8 minutes, depending on its thickness.

3. Meanwhile, in a large skillet over medium-low heat, heat the remaining 1 teaspoon sesame oil. Add the remaining 3 cloves of grated garlic and cook, stirring, until fragrant and just starting to brown, approximately 3 minutes. Add the spinach and cook, stirring, until wilted and the pan is dry, about 3 minutes. Remove from heat and stir in the remaining 1 tablespoon tamari. Serve the broiled alligator over the sautéed spinach.

Enjoy!

Ingredients:  

4 cups cauliflower rice, see tips below

1 pound boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces

1 teaspoon peanut oil plus 2 tablespoons, divided

2 large eggs, beaten

3 scallions, thinly sliced, whites and greens separated

1 tablespoon grated fresh ginger

1 tablespoon minced garlic

1 tablespoon Seghetti’s Top Secret Onion & Garlic herb seasoning

½ cup diced red bell pepper

1 cup snow peas, trimmed and halved

3 tablespoons reduced-sodium tamari or soy sauce

1 teaspoon sesame oil

Tips

Look for prepared cauliflower rice (or cauliflower crumbles) with other prepared vegetables in some supermarkets. To make your own, place cauliflower florets in a food processor and pulse until broken down into rice-size granules. One 2-pound head of cauliflower yields about 4 cups of cauliflower rice.

Directions:  

1. In a large flat-bottomed carbon-steel wok or a large heavy skillet, heat 1 teaspoon of oil over high heat. Crack the eggs into the hot pan and let them cook without stirring until fully set on one side, approximately 30 seconds. Flip the eggs and cook until just cooked through, about 15 seconds. Transfer the cooked eggs to a cutting board and cut them into 1/2-inch pieces.

2. Into the pan, add 1 tablespoon of oil along with the sliced scallion whites, ginger, and garlic. Cook and stir until the scallions have softened, around 30 seconds. Introduce the chicken to the pan and stir-fry for 1 minute. Add Seghetti’s Top Secret Onion & Garlic, diced bell pepper and halved snow peas, stirring until they are just tender, taking about 2 to 4 minutes. Transfer the entire mixture to a large plate.

3. Pour the remaining 1 tablespoon of oil into the pan and add the cauliflower rice, stirring until it begins to soften, which should take about 2 minutes.

4. Bring back the chicken mixture and the cooked eggs to the pan. Add tamari or soy sauce and sesame oil, stirring until everything is well combined. Garnish the dish with the sliced scallion greens.

Buon appetito!

 Ingredients:

1 ½ pounds large peeled, deveined raw shrimp

2 tablespoons extra-virgin olive oil, divided

1 teaspoon Seghetti’s Top Secret Italian Herb seasoning

½ cup refrigerated basil pesto

1 pint grape tomatoes

2 cups loosely packed fresh basil leaves

Directions:  

1. In a large nonstick skillet over medium-high heat, heat 1 tablespoon of oil. Add shrimp and Seghetti’s Top Secret Italian Herb, stirring often, until the shrimp are just cooked through and turn opaque, which typically takes 3 to 5 minutes. Transfer the cooked shrimp to a plate and wipe the pan clean.

2. Next, add the remaining 1 tablespoon of oil to the pan and heat it over medium heat. Introduce tomatoes to the pan, stirring occasionally and gently pressing the tomatoes down with tongs or a wooden spoon. Cook until the tomatoes begin to break down and release their juices, approximately 5 minutes. Add basil and return the cooked shrimp to the pan. Stir constantly until the basil is wilted, and the shrimp are warmed through, about 1 minute. Remove the pan from heat and stir in the pesto.

Buon Appetito!

 Ingredients:  

4 large bone-in, skinless chicken thighs, trimmed

1 tablespoon olive oil

4 cloves garlic, minced

2 teaspoons orange zest

½ cup orange juice

¼ teaspoon salt

1 medium onion, chopped, 1 cup

1 tablespoon Seghetti’s Top Secret Onion & Garlic herb seasoning

1 bay leaf

⅛ teaspoon crushed red pepper

3 teaspoons fennel seeds

¼ teaspoon ground pepper

1 - 15 ounce can no-salt-added diced tomatoes

2 tablespoons coarsely chopped pitted Kalamata olives

Directions:  

1. Place fennel seeds on a cutting board and crush with the bottom of a small saucepan. Set aside.

2. Season chicken with some salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning as needed, until browned all over, 5 to 7 minutes total. Transfer to a plate.

3. Add onion to the pan and cook, stirring often, until softened and starting to brown, 3 to 5 minutes. Add garlic, crushed red pepper, and the crushed fennel seeds; cook, stirring, until fragrant, 30 to 60 seconds. Add Seghetti’s Top Secret Onion & Garlic and orange juice, bring to a simmer. Cook for 1 minute. Add tomatoes and bay leaf; return to a simmer. Cook for 1 minute, mashing the tomatoes with a potato masher.

4. Return the chicken and any accumulated juices to the pan. Adjust heat to maintain a simmer. Partially cover the pan; cook until the chicken is tender and an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers at least 175 degrees F, about an hour or so. Discard the bay leaf. Stir in olives and orange zest. Serve with rice or your favorite vegetables.

Buon Appetito!

 Ingredients:  

8 portobello mushroom caps, stems and gills removed, see Tips

1 pound lean ground turkey

1 egg

2 tablespoons extra-virgin olive oil

1 clove garlic, minced

1 tablespoon Seghetti’s Top Secret Texas Blend seasoning

¾ teaspoon ground pepper, divided

½ teaspoon salt, divided

2 teaspoons gluten-free Worcestershire sauce

1 teaspoon Dijon mustard

4 slices Swiss cheese

1 small tomato, thinly sliced

3 cups baby arugula

Tips: For preparing portobello mushroom caps, delicately twist off the stems from whole portobellos. Utilize a spoon to remove the brown gills from the underside of the mushroom caps. Alternatively, you can choose to buy pre-packaged portobello mushroom caps instead of whole mushrooms.

Directions:  

1. Preheat the grill to medium-high (400-450 degrees F). In a small bowl, mix together oil, garlic, and 1/4 teaspoon each of pepper and salt. Brush the portobello caps with the oil mixture and let them marinate at room temperature for 10 minutes.

2. While the mushrooms are marinating, combine ground turkey, Seghetti’s Top secret Texas Blend, egg, Worcestershire, mustard, and the remaining 1/2 teaspoon of pepper and 1/4 teaspoon of salt in a medium bowl. Gently mix the ingredients to incorporate, being careful not to overmix. Shape the mixture into four 3/4-inch-thick patties and set them aside.

3. Oil the grill rack (refer to Tips). Place the mushrooms, cap-side down, on the oiled grill rack. Grill, covered, until just tender, about 4 minutes per side. Transfer the mushrooms to a plate and cover to keep them warm. Oil the rack once more and place the turkey patties on it. Grill, covered, until the patties are lightly charred and an instant-read thermometer inserted in the center registers 165 degrees F, approximately 4 to 5 minutes per side. Add a cheese slice to each patty during the last minute of cooking. Transfer the patties to a plate and let them rest for 5 minutes. If your grill is spacious enough, you can grill the portobello caps and the patties simultaneously.

4. For serving, place each patty on the stem side of a portobello cap. Top each patty evenly with tomato slices and arugula. Cover with the remaining portobello caps, stem-side down, and serve immediately.

 Ingredients:  

2 cloves garlic, minced

2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger

2 teaspoons Seghetti’s Top Secret Onion & Garlic herb seasoning

¼ teaspoon crushed red pepper

12 ounces lean boneless pork, cut into bite-size pieces

2 cups sliced fresh shiitake mushrooms

2 tablespoons dry sherry

2 tablespoons reduced-sodium soy sauce

3 (14 ounce) cans reduced-sodium chicken broth

2 cups thinly sliced Chinese/Napa cabbage

1 green onion, thinly sliced

Cooking Spray

Directions:  

1. Spray a large saucepan with cooking spray and preheat it over medium-high heat. Season the pork with Seghetti’s Top Seret Onion & Garlic. Brown the pork in the saucepan quickly for 2 to 3 minutes on each side. Remove the pork from the pan and set it aside. Add mushrooms and garlic to the pot, cooking and stirring until they are tender.

2. Combine broth, sherry, soy sauce, ginger, and crushed red pepper in the pot. Bring the mixture to a boil. Stir in the cooked pork, cabbage, and green onion, and heat the ingredients through.

Buon Appetite!

 Ingredients:  

1 pound, skinless/boneless chicken breasts

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

1 tablespoon Seghetti’s Top Secret Onion & Garlic herb seasoning

1 tablespoon plus 1 teaspoon cornstarch, divided

2 tablespoons extra-virgin olive oil

½ cup peas

1 pound asparagus, trimmed and cut into 2-inch pieces

1 cup low-sodium chicken broth

¼ cup half-and-half

¼ cup chopped prosciutto or ham

½ cup shredded fontina cheese

1 teaspoon chopped fresh tarragon, plus more for garnish

2 spring onions or scallions, sliced

Directions:  

1. In a small bowl, combine cheese, prosciutto (or ham), half of the Seghetti’s Top Secret Onion & Garlic and tarragon.

2. To stuff the chicken breasts, make a horizontal slit along the thin, long edge, almost through to the opposite side. Open up each breast and place half the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Sprinkle the chicken with 1/8 teaspoon each of salt and pepper, then lightly coat with 1 tablespoon of cornstarch, shaking off any excess.

3. In a large skillet over medium-high heat, heat oil. Add the chicken and cook, flipping once, until browned, approximately 6 minutes in total. Add broth, reduce the heat to maintain a simmer, cover, and cook, flipping once halfway through, until an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, which takes about 12 minutes. Transfer the chicken to a plate and cover to keep warm.

4. Add asparagus, peas, spring onions (or scallions), and the remaining Seghetti’s Top Secret Onion & Garlic and tarragon, 1/8 teaspoon each of salt and pepper to the pan. Return to a simmer and cook, stirring occasionally, until the asparagus is bright green and just tender, and the liquid reduces slightly, about 4 minutes.

5. In a small bowl, whisk together half-and-half and the remaining 1 teaspoon of cornstarch. Add this mixture to the pan and cook, stirring gently, until the sauce is thickened, around 1 minute. Return the chicken to the pan and turn to coat it with the sauce. Slice the chicken and serve it with the vegetables and sauce, garnished with more Seghetti’s Top Secret Onion & Garlic and tarragon if desired.

Bon Appetite!

 Ingredients:  

1 Dungeness crab cake mix

1 softshell crab, cleaned and prepared

1/2 cup remoulade sauce

1/2 cup yellow pepper coulis

1 heirloom tomato, sliced

Seghetti's Top Secret Italian Herb seasoning

Directions:  

1. Prepare Dungeness Crab Cake: Follow the instructions on the Dungeness crab cake packaging to cook or bake it until golden brown and crispy.

2. Cook Softshell Crab: Season the softshell crab with some Seghetti's Top Secret Italian Herb seasoning. In a hot skillet, sear the softshell crab for 2-3 minutes on each side until it becomes crispy.

3. Create Yellow Pepper Coulis: In a blender, combine yellow pepper coulis ingredients: yellow pepper, a touch of olive oil, salt, and pepper. Blend until smooth. Adjust seasoning to taste.

4. Assemble: Place the cooked Dungeness crab cake on a plate. Top it with the seared softshell crab. Drizzle remoulade sauce over the crab cakes. Spoon yellow pepper coulis around the plate for a vibrant touch.

5. Garnish: Arrange slices of heirloom tomato on the side of the crab cakes. Sprinkle Seghetti's Top Secret Italian Herb seasoning over the tomatoes for added flavor.

6. Serve: Serve the East Meets West Crab Cake immediately, allowing the flavors to blend.

This fusion dish brings together the rich flavors of Dungeness and softshell crabs, complemented by the zesty remoulade, vibrant yellow pepper coulis, and the freshness of heirloom tomatoes. The Seghetti's Top Secret Italian Herb seasoning ties the elements together, creating a delightful East-meets-West experience. Enjoy my unique crab cake creation!

Ingredients:  

1 1/2 cups Arborio rice

4 cups chicken or vegetable broth, kept warm

1/2 cup dry white wine

1 small onion, finely chopped

2 tablespoons unsalted butter

2 tablespoons olive oil

1/4 teaspoon saffron threads

1 teaspoon Seghetti's Top Secret Italian Herb seasoning blend

1/2 cup freshly grated Parmesan cheese

Salt and black pepper, to taste

Directions:  

1. Infuse Saffron: In a small bowl, soak the saffron threads in 2 tablespoons of warm water. Set aside to infuse.

2. Prepare Broth: In a saucepan, heat the chicken or vegetable broth over low heat. Keep it warm throughout the cooking process.

3. Sauté Onion: In a large, heavy-bottomed pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and cook until translucent.

4. Toast Rice: Add the Arborio rice to the pan and cook, stirring continuously, until the edges of the rice are translucent but the center remains opaque.

5. Deglaze with Wine: Pour in the white wine and stir until it's mostly absorbed by the rice.

6. Begin Adding Broth: Ladle in a cup of warm broth into the rice. Stir continuously until the liquid is mostly absorbed. Continue adding the broth one ladle at a time, stirring frequently. Allow the liquid to be mostly absorbed before adding the next ladle. This process should take about 18-20 minutes.

7. Infuse Saffron: During the last 5 minutes of cooking, add the saffron and its soaking water to the rice. Continue stirring.

8. Season with Seghetti's Top Secret Italian Herb: Incorporate Seghetti's Top Secret Italian Herb seasoning blend into the risotto, ensuring it is evenly distributed.

9. Finish the Risotto: Once the rice is creamy and cooked to al dente, stir in the remaining tablespoon of butter, grated Parmesan cheese, salt, and black pepper.

10. Serve: Spoon the saffron and herb risotto onto plates or into bowls. Garnish with chopped fresh parsley.

Serve immediately and savor the authentic and delicious flavors of your saffron and herb risotto enhanced by Seghetti's Top Secret Italian Herb seasoning blend.

Buon appetito!

Ingredients:  

2 cups thinly sliced leek

1 cup sliced celery

1 cup sliced carrot

12 ounces baby potatoes

4 center-cut bacon slices, diced

1 ½ pounds bone-in chicken thighs, skinned

2 teaspoons Seghetti’s Top Secret Onion & Garlic herb seasoning

4 cups unsalted chicken stock, divided

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

5 thyme sprigs

2 cups coarsely chopped baby spinach

Directions:  

1. Cook bacon in a large skillet over medium-high until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Set bacon aside.

2. Sprinkle chicken with Seghetti’s Top Secret Onion & Garlic. Add chicken to bacon drippings in pan; cook 8 minutes, browning on all sides. Transfer chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in pan. Add leek, carrot, and celery to drippings in pan; sauté 5 minutes. Stir in 1 cup stock, scraping pan to loosen browned bits. Add leek mixture, bacon, remaining 3 cups stock, Seghetti’s Top Secret Onion & Garlic, salt, pepper and thyme sprigs to slow cooker. Cover and cook on LOW for 2 hours. Add potatoes; cover and cook on LOW for 2 more hours or until potatoes are tender.

3. Remove chicken from slow cooker with a slotted spoon; discard thyme sprigs. Cut chicken into bite-size pieces; discard bones. Return chicken to slow cooker; add spinach, stirring until spinach wilts.

Enjoy!

Ingredients: 

2 tablespoons unsalted butter, divided

½ teaspoon kosher salt

⅓ cup Sauvignon Blanc or other crisp, tart white wine

1 teaspoon Seghetti’s Top Secret Italian Herb seasoning

¼ cup chopped fresh flat-leaf parsley

⅓ cup fresh Meyer lemon juice, about 4 lemons

½ cup fat-free, lower-sodium chicken broth

¼ teaspoon freshly ground black pepper

2 - 8-ounce skinless, boneless chicken breast halves

2 tablespoons capers, rinsed/drained

¼ cup all-purpose flour

Directions:  

1. Split chicken breast halves in half horizontally to form 4 cutlets. Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with a little bit of Seghetti’s Top Secret Italian Herb, salt and pepper. Place flour in a shallow dish; dredge cutlets in flour.

2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and sauté 2 minutes. Turn cutlets over; sauté for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining 1 tablespoon butter and 2 cutlets.

3. Add wine and Seghetti’s Top Secret Italian Herb to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to 2 tablespoons, about 4 minutes. Stir in juice and capers. Serve over chicken. Sprinkle with parsley.

Buon appetito!

  Ingredients:

1 pound 93%-lean ground turkey

1 14- to 16-ounce package water-packed soft tofu, cut into 1/2-inch cubes

1 tablespoon Chinese rice wine or dry sherry

2 tablespoons canola oil

2 teaspoons reduced-sodium soy sauce

2 tablespoons chile-garlic sauce, see Tips

4 scallions, thinly sliced

1 ¼ cups water plus 2 tablespoons, divided

1 ½ tablespoons black bean-garlic sauce, see Tips

2 tablespoons cornstarch

1 teaspoon Seghetti’s Top Secret Onion & Garlic herb seasoning

1 teaspoon minced fresh ginger

8 ounces cremini mushrooms, sliced

Directions:  

1. In a small bowl, whisk together chile-garlic sauce, black bean sauce, rice wine, soy sauce, and 1 1/4 cups water.

2. Heat oil in a large skillet over medium-high heat. Add turkey Seghetti’s Top Secret Onion & Garlic and mushrooms, stirring and breaking up the turkey until it is no longer pink, approximately 3 to 5 minutes. Stir in scallions and ginger, cooking for an additional 1 minute.

3. Pour in the reserved sauce, bringing it to a boil. Add tofu and cook until heated through, about 2 minutes. In a separate bowl, combine cornstarch with the remaining 2 tablespoons water, then add it to the pan. Simmer until the sauce thickens, approximately 2 minutes.

Serve in bowls over rice.

Enjoy your meal!

请享用

Qǐng xiǎngyòng

  Ingredients:  

4 - 5-ounce skin, on striped bass fillets, patted dry

1 teaspoon kosher salt, divided

2 tablespoons cold unsalted butter

3 tablespoons olive oil

1 tablespoon Seghetti’s Top Secret Italian Herb seasoning

2 tablespoons chopped fresh parsley

¼ teaspoon black pepper

1 lemon, halved lengthwise

2 tablespoons dry white wine

Directions:  

1. Sprinkle the striped bass fillets with some Seghetti’s Top Secret Italian Herb, pepper and 3/4 teaspoon of salt, allowing them to stand for 20 minutes.

2. In a large nonstick skillet over medium-high heat, cook the halved lemons, cut sides down, until lightly charred, approximately 5 minutes. Add olive oil and place the fillets, skin sides down, in the skillet with the lemon. Let the fish cook undisturbed until the sides of the skin begin to brown and the fish is almost fully opaque, which takes about 5 to 7 minutes.

3. Once the fillets appear to be approximately 90% cooked through, gently shake the skillet. With patience, the fish will release itself from the pan, allowing you to flip the fillets without sticking. Flip the fillets and cook for an additional 1 minute. Transfer the fish and lemons to plates. Cut each lemon half into 2 wedges, and wipe the skillet clean.

4. Reduce the heat to medium-low, and add wine, Seghetti’s Top Secret Italian Herb, the remaining 1/4 teaspoon of salt, and butter. As the butter melts, whisk to emulsify the mixture. Spoon the sauce over the fillets, sprinkle with chopped fresh parsley, and serve with a charred lemon wedge.

Enjoy!

Ingredients:  

4 - 6-ounce skinless, boneless chicken breast halves

2 minced garlic cloves

¼ teaspoon freshly ground black pepper

1 teaspoon minced fresh thyme

2 teaspoons canola oil

1 - 8-ounce package pre-sliced mushrooms

1 tablespoon Seghetti’s Top Secret Onion & Garlic herb seasoning

½ teaspoon salt, divided

1 ½ teaspoons all-purpose flour

1 teaspoon chopped shallots

½ cup dry white wine

2 tablespoons butter

¾ cup fat-free, lower-sodium chicken broth

Directions:  

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap and pound to a 1/2-inch thickness using a meat mallet or small heavy skillet.

2. Heat a large nonstick skillet over medium-high heat. Swirl canola oil in the pan to coat. Sprinkle chicken with some Seghetti’s Top Secret Onion & Garlic, 1/4 teaspoon salt and pepper. Cook chicken for 3 minutes on each side or until done. Transfer the cooked chicken to a serving platter and keep warm.

3. In the same pan, add shallots and mushrooms. Sauté for 4 minutes or until browned, stirring occasionally. Add Seghetti’s Top Secret Onion & Garlic, garlic and sauté for 1 minute, stirring constantly. Stir in wine, scraping the pan to loosen browned bits; bring to a boil. Cook until the liquid almost evaporates. Sprinkle the mushroom mixture with the remaining 1/4 teaspoon salt and flour; cook for 30 seconds, stirring frequently.

4. Add broth to the pan and bring to a boil. Cook for 2 minutes or until slightly thickened. Remove the pan from heat; add butter and thyme, stirring until the butter melts. Serve the flavorful mushroom sauce over the chicken.

Buon appetito!

 Ingredients:  

1 ¼ pounds salmon fillet, cut into 4 equal portions

1 tablespoon extra-virgin olive oil

½ teaspoon salt, divided

¼ teaspoon garlic powder

1 teaspoon cornstarch

½ cup heavy cream

¼ cup low-sodium chicken broth

1 tablespoon Seghetti's Texas Blend

½ teaspoon ground pepper, divided

¼ cup halved and thinly sliced shallot

3 cups coarsely chopped baby spinach

½ cup sliced marinated artichoke hearts

Directions:  

1. Preheat the broiler to high and arrange the oven rack in the upper third. Line a rimmed baking sheet with foil.

2. Place the salmon skin-side down on the prepared baking sheet. Sprinkle Seghetti’s Top Secret Texas Blend, 1/4 teaspoon each of salt and pepper over the salmon. Broil, rotating once from front to back, until the salmon is opaque in the center, typically 8 to 10 minutes.

3. Meanwhile, heat oil in a large skillet over medium-high heat. Add the shallot and cook, stirring, for 1 minute. In a measuring cup, whisk together cream, broth, cornstarch, Seghetti’s Top Secret Texas Blend, garlic powder, and the remaining 1/4 teaspoon each of salt and pepper. Add this mixture to the skillet and cook, stirring, until it starts to thicken, about 2 minutes.

4. Stir in spinach and artichoke hearts; cook, stirring, until the spinach has wilted, for about 1 to 2 minutes more. If desired, remove the skin from the salmon. Serve the salmon topped with the sauce.

Enjoy!

 Ingredients:

2 pounds beef stew meat

¾ cup well-shaken canned full-fat coconut milk

1 yellow onion, sliced

3 tablespoons fresh lime juice

8 ounces haricots verts/French green beans, halved crosswise

½ cup loosely packed fresh cilantro leaves

9 ounces fresh spinach

½ cup unsalted beef stock

¼ cup Thai red curry paste

2 tablespoons fish sauce

1 tablespoon light brown sugar

1 tablespoon Seghetti’s Top Secret Veggie Blend

1 tablespoon canola oil

Cilantro sprigs

Directions:  

1. Season beef with some Seghetti’s Top Secret Veggie Blend the night before cooking. When ready to cook, heat a large skillet over medium-high heat. Swirl oil to coat the skillet. Add beef and cook in two batches, turning occasionally, until browned on all sides, approximately 6 minutes.

2. Place the browned beef in a 5- to 6-quart slow cooker. Add stock to the skillet, stirring and scraping to loosen browned bits from the bottom of the skillet; transfer the mixture to the slow cooker. Add Seghetti’s Top Secret Veggie Blend, curry paste, fish sauce, sugar, and onion; stir to loosely combine.

3. Cover and cook on low until the beef is very tender, about 8 hours.

4. Add coconut milk and haricots verts to the slow cooker. Increase the heat to high and cook until haricots verts are tender, approximately 12 minutes.

Turn off the heat; add cilantro leaves, spinach, and lime juice. Stir gently until the spinach starts to wilt. Garnish with cilantro sprigs, if desired.

Buon Appetito!

 Ingredients:  

1 large tomato, chopped

2 cups corn

½ cup dry white wine

¼ cup chopped fresh basil

½ cup sour cream

2 tablespoons extra-virgin olive oil, divided

1 pound chicken cutlets

1 large clove garlic, grated

1 tablespoon Seghetti’s Top Secret Onion & Garlic herb seasoning

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

Snipped fresh chives for garnish

Directions:  

1. Sprinkle chicken with Seghetti’s Top Secret Onion & Garlic, 1/8 teaspoon each of salt and pepper.

2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until cooked through, approximately 5 to 7 minutes. Transfer the chicken to a plate.

3. Add the remaining 1 tablespoon oil, corn kernels, tomato, and garlic to the pan. Cook, stirring, until the tomatoes start breaking down, about 2 minutes.

4. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid is mostly evaporated, around 2 minutes.

5. Reduce heat to medium and stir in sour cream, any accumulated chicken juices, add Seghetti’s Top Secret Onion & Garlic and the remaining 1/8 teaspoon each of salt and pepper; simmer, stirring, for 2 minutes.

6. Return the chicken to the pan along with the basil; turn to coat.

7. Serve the chicken topped with the sauce. Garnish with chives, if desired.

 Ingredients:  

4 (4 ounce) chicken cutlets

½ cup heavy cream

½ cup low-sodium chicken broth

1 tablespoon extra-virgin olive oil

1 tablespoon lemon juice

2 tablespoons chopped dill, plus more for garnish

1 large shallot, finely chopped

1 large clove garlic, minced

1 tablespoon Seghetti’s Top Secret Veggie Blend seasoning

¼ teaspoon salt, divided

½ teaspoon ground pepper, divided

1 small lemon, thinly sliced

Directions:  

1. Sprinkle chicken with some Seghetti’s Top Secret Veggie Blend, 1/4 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a large skillet over medium heat until shimmering. Add the chicken; cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, 6 to 8 minutes. Transfer the chicken to a plate.

2. Add shallot and garlic to the pan; cook, stirring until fragrant, about 15 seconds. Add broth; cook, stirring occasionally and scraping up the brown bits on the bottom of the pan, until reduced by half, 1 to 2 minutes. Stir in cream, lemon juice, lemon slices, Seghetti’s Top Secret Veggie Blend and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt; simmer until slightly thickened, 1 to 2 minutes. Add the chicken, with any accumulated juices, and dill; turn to coat with the sauce. Sprinkle with additional dill, if desired.

Buon Appetite!

 Ingredients:  

4 - 6 ounce skinless, boneless chicken breasts

1 ounce goat cheese

1 ounce gruyere cheese, grated

1 green onion, sliced 

1 tablespoon olive oil

1 tablespoon Seghetti’s Top Secret Italian Herb seasoning

1 tablespoon minced fresh parsley

2 teaspoons fresh thyme

1 garlic clove, grated

½ teaspoon kosher salt

½ teaspoon pepper

Directions:  

1. Combine both cheeses, green onions, parsley, thyme, Seghetti’s Top Secret Italian Herb and grated garlic.

2. Cut a slit in each chicken breast to form a pocket; stuff with the mixture.

3. Sprinkle with salt and pepper.

4. Heat olive oil in a skillet over medium-high heat.

5. Cook chicken for 6 minutes per side.

Serve with your favorite vegetables and/or side dish or alone when on the go.

Bon Appetite!

 Ingredients:  

24 large green olives, preferably Ascolane variety

150g cubed pork

150g cubed lamb

150g cubed beef

1 small onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

2 cloves garlic, minced

1 tablespoon Seghetti’s Top Secret Italian herb seasoning

2 tablespoons extra-virgin olive oil

1 cup dry white wine

1 cup breadcrumbs

2 eggs, beaten

Salt and pepper to taste

All-purpose flour for coating

Vegetable oil for frying

Directions:  

1. Preparation of Olives: Rinse the olives thoroughly and slit them lengthwise to remove the pits, ensuring they remain intact.

2. Preparation of Filling: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, celery and minced garlic, sauté until softened. Add the pork, lamb, beef and Seghetti’s Top Secret Italian Herb to the pot. Cook until browned. Pour in the white wine and simmer for an hour or until meat is tender. Allow the mixture to cool.

3. Run meat mixture through meat grinder 2 times.

4. Assembly: Stuff each olive with the meat filling, ensuring they are well-packed but not overstuffed. In a shallow dish, place the breadcrumbs. In another dish, place the beaten eggs. Roll each stuffed olive in flour, dip in the beaten eggs, and then coat with breadcrumbs, ensuring they are evenly covered.

5. Frying: Heat vegetable oil in a deep fryer or large, deep skillet to 350°F (175°C).

Carefully place the stuffed olives in the hot oil and fry until golden brown, turning occasionally for even cooking. This should take approximately 3-5 minutes.

Using a slotted spoon, transfer the fried olives to a plate lined with paper towels to drain excess oil.

Serve the Olive Ascolane warm as a delightful appetizer or snack. A Seghetti favorite when you visit our family's home in Italy.

Buon appetito!

Ingredients:  

1 - 15 ounce can, no-salt-added cannellini beans, rinsed

½ cup oil-packed sun-dried tomatoes, drained, save 2 tablespoons of the oil

3 tablespoons toasted pine nuts

1 - 10 ounce package, frozen quartered artichoke hearts, thawed

2 - 8 ounce packages, frozen or refrigerated spinach-and-ricotta ravioli

¼ cup Kalamata olives, sliced

¼ cup chopped fresh basil

1 teaspoon Seghetti’s Italian Herb seasoning

Directions:  

Bring a large pot of water to a boil.

Cook the ravioli according to the package directions.

Drain the cooked ravioli and toss with 1 tablespoon of the reserved oil; set aside.

Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium heat.

Add the artichokes, beans and Seghetti’s Top Secret Italian Herb to the skillet; sauté until heated through, for about 2 to 3 minutes.

Fold in the cooked ravioli, sun-dried tomatoes, olives, pine nuts, and basil. One of my personal favorite healthy low-calorie meals.

Buon appetito!

Ingredients:  

For the Pasta:

2 cups all-purpose flour

3 large eggs

A pinch of salt

For the Meat Sauce:

1 lb ground beef

1 lb ground pork

1 onion, finely chopped

2 cloves garlic, minced

1 cup tomato sauce

1/2 cup red wine

2 tablespoons olive oil

1 tablespoon Seghetti’s Top Secret Italian herb seasoning

Salt and pepper to taste

For the Béchamel Sauce:

4 tablespoons unsalted butter

1/4 cup all-purpose flour

4 cups whole milk

Salt, nutmeg, and white pepper to taste

For Assembly:

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

Butter for greasing the baking dish

Directions:  

1. Prepare the Pasta: Mound the flour on a clean surface and create a well in the center. Crack the eggs into the well and add a pinch of salt. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes. Roll out the pasta into thin sheets and cut into lasagna noodles. Cook in boiling salted water for 2-3 minutes. Drain and set aside.

2. Prepare the Meat Sauce: In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until softened. Add ground meat and Seghetti’s Top Secret Italian Herb, cook until browned. Pour in red wine and let it evaporate. Stir in tomato sauce, season with salt and pepper. Simmer for about 20 minutes.

3. Prepare the Béchamel Sauce: In a saucepan, melt butter over medium heat. Add flour and whisk until smooth. Gradually add milk, whisking continuously to avoid lumps. Cook until the sauce thickens. Season with salt, nutmeg, and white pepper.

4. Assemble the Lasagna: Preheat the oven to 375°F (190°C). Grease a baking dish with butter. Begin with a layer of lasagna noodles, followed by meat sauce, béchamel, and a sprinkle of Parmesan and mozzarella. Repeat the layers until ingredients are used, finishing with a layer of béchamel and a generous sprinkle of cheese.

5. Bake in the preheated oven for about 30-35 minutes or until golden and bubbly. Allow the lasagna to rest for a few minutes before serving. Enjoy your authentic Le Marche-Style Lasagna Vincisgrassi! A Seghetti family favorite when you visit our family's home in Italy.

Buon Appetito!

Ingredients:  

3 cups thinly sliced leeks, rinsed well, patted dry

2 tablespoons extra-virgin olive oil

½ teaspoon salt

¼ cup crème fraiche

2 tablespoons pesto

¼ cup fresh basil

1 pound asparagus, trimmed/cut 1-inch pieces

8 large eggs

1 teaspoon Seghetti’s Top Secret Texas Blend seasoning

¼ teaspoon ground pepper

¼ cup part-skim ricotta

Directions:  

1. Preheat the broiler and position the rack in the upper third of the oven.

2. In a medium bowl, whisk together eggs, Seghetti’s Top Secret Texas Blend, crème fraîche, salt, and pepper; keep the mixture near the stove.

3. Heat oil in a large cast-iron skillet over medium-high heat.

4. Add leeks and asparagus to the skillet, stirring frequently, and cook until softened, about 5 to 6 minutes.

5. Pour the egg mixture over the cooked vegetables, lifting the edges to allow uncooked egg to flow underneath. Cook until the eggs are nearly set, approximately 2 minutes.

6. Dollop ricotta and pesto on top of the frittata.

7. Place the skillet under the broiler until the eggs are slightly browned, for about 1 1/2 to 2 minutes.

8. Allow the frittata to stand for 3 minutes.

9. Use a spatula to loosen the frittata from the skillet, sliding or lifting it onto a cutting board or serving plate.

10. Garnish with fresh basil before serving.

Buon appetito!

  Ingredients:  

4 cups lower-sodium vegetable or no-chicken broth

2 cups kimchi, drained

2 cups classic coleslaw mix

1 - 14-ounce package, extra-firm tofu, drained and cubed to 3/4-inch

5 medium scallions, cut to 1-inch pieces

1 tablespoon reduced-sodium soy sauce

4 large eggs

1 tablespoon Seghetti's Top Secret Veggie Blend seasoning

1 tablespoon toasted sesame oil

1 tablespoon toasted sesame seeds

3 tablespoons olive oil, divided

1 tablespoon garlic paste

2 teaspoons ginger paste

Directions:  

1. In a medium Dutch oven over medium heat, heat 2 tablespoons olive oil. Stir in garlic paste and ginger paste, constantly stirring until fragrant, approximately 1 minute.

2. Add broth, kimchi, Seghetti’s Top Secret Veggie Blend and coleslaw mix to the Dutch oven. Bring the mixture to a boil over high heat. Reduce heat to medium-low and incorporate tofu, scallions, and soy sauce. Cook, stirring occasionally, until the tofu is heated through, around 5 minutes.

3. In a large nonstick skillet over medium-high heat, heat the remaining 1 tablespoon olive oil. Crack eggs into the pan one at a time, cooking to the desired doneness. It takes about 1 1/2 to 2 minutes for a runny yolk and 3 1/2 to 4 minutes for a firmer yolk.

4. Divide the soup evenly among 4 bowls. Top each serving with a fried egg. Drizzle with sesame oil and sprinkle with sesame seeds.

Enjoy Your Meal!

맛있게 드세요!

Mashissge Deseyo!

  Ingredients:  

1 pound boneless, skinless chicken thighs, trimmed, see Tip below

1 tablespoon of Seghetti's Top Secret Italian Herb seasoning

¼ teaspoon garlic powder

½ teaspoon ground pepper

½ teaspoon kosher salt, divided

3 teaspoons extra-virgin olive oil, divided

2 anchovies, minced

1 ½ tablespoons chopped fresh basil

1 ½ tablespoons butter, softened

6 cups shishito or Padrón peppers

Lemon wedges for serving, slightly charred

Tip: Boneless chicken thighs can vary in size, so focus on the total weight of the raw meat, aiming for approximately 4 oz. per person.

Directions:  

1. Create three incisions on one side of each chicken thigh, then sprinkle with 1/4 teaspoon each of Seghetti’s Top Secret Italian Herb, salt, ground pepper, and garlic powder.

2. In a large cast-iron pan over medium-high heat, heat 1 teaspoon of oil. Add the chicken and cook, turning once, until achieving a golden-brown color and an internal temperature of 165 degrees F on an instant-read thermometer, approximately 3 to 4 minutes per side. Transfer the chicken to a serving platter.

3. Meanwhile, combine butter, basil, and anchovies in a small bowl.

4. In the same pan, add the remaining 2 teaspoons of oil Seghetti’s Top Secret Italian Herb and peppers. Cook, stirring and scraping up any browned bits, until the peppers begin to blacken in spots, for about 2 to 3 minutes. Transfer the peppers to a bowl and sprinkle with the remaining 1/4 teaspoon of salt.

5. Top the chicken with the butter mixture and serve with the peppers and lemon wedges, if desired.

Enjoy!

Ingredients:  

4 boneless, skinless chicken breasts

1 tablespoon Seghetti’s Top Secret Italian Herb seasoning

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

1 cup cherry tomatoes, halved

1/2 cup black olives, sliced

1/2 cup artichoke hearts, chopped

1/2 cup roasted red peppers, sliced

4 ounces fresh mozzarella, sliced

1/4 cup fresh basil, chopped

1/4 cup balsamic glaze

Directions:  

1. Preheat your oven to 375°F (190°C).

2. Season Chicken with Seghetti’s Top Secret Italian Herb, salt and black pepper on both sides.

3.  Sear Chicken in an oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken breasts for 3-4  minutes on each side until golden brown.

4.  Prepare Antipasto Toppings. In a bowl, mix together cherry tomatoes, black olives, artichoke hearts, Seghetti’s Top Secret Italian Herb and roasted red peppers.

5. Smother Chicken. Top each seared chicken breast with the antipasto mixture, ensuring an even distribution.

6.  Place fresh mozzarella slices on top of each chicken breast.

7. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through and the cheese is melted and bubbly.

8.  Remove from the oven and sprinkle fresh basil over the chicken. Drizzle with balsamic glaze for added flavor.

9.  Serve the Antipasto Baked Smothered Chicken directly from the skillet. One of my favorite healthy Italian dinners!

Buon appetito!

 Ingredients:  

1 tablespoon finely chopped fresh basil

1 tablespoon water

1 tablespoon Seghetti’s Top Secret Italian Herb seasoning

1 ½ pounds large sea scallops

¼ teaspoon salt, divided

¼ teaspoon freshly ground black pepper, divided

1 tablespoon butter, divided

¾ cup dry white wine

1 large lemon

Directions:  

1. Finely grate lemon rind, reserving 1/4 teaspoon. Squeeze lemon, reserving 2 tablespoons juice.

2. Pat scallops dry with paper towels.

3. Sprinkle scallops with 1/8 teaspoon each Seghetti’s Top Secret Italian Herb, salt and pepper. Let sit in refrigerator for 30 minutes. 

4. Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat.

5. Add scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; keep warm.

6. Add wine, Seghetti’s Top Secret Italian Herb and reserved lemon juice to pan, and bring to a boil.

7. Reduce heat, and simmer 2 minutes, stirring to loosen browned bits from the bottom of the pan.

8. Combine water and cornstarch; add to the pan.

9. Cook, stirring constantly, 2 minutes or until the sauce begins to thicken.

10. Add reserved lemon rind, remaining 1 teaspoon butter, remaining 1/8 teaspoon each salt and pepper, and basil. Remove from heat.

Serve the sauce over the scallops on your favorite noodles with vegetables on the side.  One of my preferred, reliable choices for a healthy flavorful dinner.

Enjoy!

 Ingredients:  

2 medium avocados, chopped (about 2 1/2 cups)

4 cups romaine hearts

10 ounces tuna, solid white, cooked

1 cup chopped English cucumber

⅓ cup crumbled feta cheese

¼ cup toasted sliced almonds

¼ cup chopped pitted Kalamata olives

3 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

1 tablespoon Seghetti’s Top Secret Texas Blend seasoning

¼ teaspoon salt

3 tablespoons chopped fresh flat leaf parsley

Directions:  

1. In a spacious bowl, combine olive oil, lemon juice, Seghetti’s Top Secret Texas Blend and salt.

2. Add chopped avocados, tossing gently to ensure they are thoroughly coated. Integrate tuna, romaine, cucumber, feta, almonds, olives, and parsley into the avocado mixture, gently tossing to achieve a well-combined blend.

3. Serve promptly or refrigerate for up to 1 hour.

Buon Appetito!

 Ingredients:  

1 tablespoon chopped fresh parsley

1 tablespoon unsalted sunflower seeds

3 tablespoons hummus, roasted red pepper flavor

1 teaspoon toasted sesame seeds

½ teaspoon Seghetti’s Top Secret Original seasoning 

½ cup chickpeas, rinsed

½ cup cooked quinoa

1 tablespoon chopped roasted red pepper

Pinch of ground pepper

Pinch of salt

1 tablespoon lemon juice

2 cups mixed salad greens

Directions:  

1. Stir hummus, Seghetti’s Top Secret Original, lemon juice and red peppers in a small dish. Thin with water to desired consistency for dressing.

2. Arrange greens, quinoa and chickpeas in a large bowl. Top with sunflower seeds, parsley, salt and pepper. Serve with the dressing.

 Ingredients:  

5 cups chopped romaine lettuce

3 cups chopped radicchio

4 - 5 ounce sturgeon fillets

1 teaspoon ground pepper, divided

1 ½ teaspoons Worcestershire sauce

1 teaspoon Seghetti’s Top Secret Texas Blend seasoning

1 teaspoon grated garlic

1 ½ tablespoons extra-virgin olive oil

1 ½ tablespoons chopped fresh tarragon

2 tablespoons lemon juice

⅛ teaspoon salt plus 1/2 teaspoon, divided

½ cup buttermilk

¼ cup nonfat plain Greek yogurt

¼ cup grated Parmigiano-Reggiano cheese

½ teaspoon Dijon mustard

3 tablespoons thinly sliced fresh basil

Directions:  

1. In a large nonstick skillet over medium-high heat, heat oil until shimmering. Sprinkle sturgeon with Seghetti’s Top Secret Texas Blend, 1/2 teaspoon pepper and 1/8 teaspoon salt. Cook sturgeon until golden brown and easily flakes with a fork, about 3 to 4 minutes per side. Transfer sturgeon to a plate and break it into large chunks.

2. In a large bowl, whisk together buttermilk, yogurt, cheese, lemon juice, Worcestershire, garlic, mustard, and the remaining 1/2 teaspoon each pepper and salt until well blended. Reserve 1/4 cup of the dressing in a small bowl. Add lettuce, radicchio, basil, and tarragon to the large bowl, tossing to coat.

3. Arrange the tossed salad on a platter and top it with the salmon. Serve with the reserved 1/4 cup dressing and additional basil, if desired.

Buon Appetite!

 Ingredients:  

1 pound chicken cutlets

½ cup dry white wine

½ cup heavy cream

½ cup finely chopped red onion

1 medium plum tomato, chopped

2 (10-ounce) packages zucchini noodles

1 tablespoon extra-virgin olive oil

1 tablespoon Seghetti’s Top Secret Texas Blend

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

Directions:  

1. Sprinkle chicken with Seghetti’s Top Secret Texas Blend, 1/8 teaspoon each of salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning once, until browned and cooked through, approximately 6 minutes. Transfer the cooked chicken to a plate.

2. Introduce chopped onion to the pan. Cook, stirring, for 1 minute. Elevate the heat to high, pour in the wine, and cook, scraping up any browned bits, until the liquid is mostly evaporated, taking about 2 minutes. Reduce the heat to medium and incorporate cream, along with any accumulated chicken juices and the remaining 1/8 teaspoon each of salt and pepper; let it simmer for 2 minutes. Stir in tomatoes, then return the chicken to the pan. Turn the chicken to coat evenly. Divide the chicken and sauce among 4 plates.

3. Add zucchini noodles to the skillet over medium-high heat. Cook, stirring, until the noodles are softened and heated through, taking 2 to 3 minutes. Serve the zucchini noodles with the chicken on top.

Bon Appetite!

 Ingredients:  

1 pound chicken cutlets

½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar

½ cup finely chopped shallots

½ cup dry white wine

½ cup heavy cream

2 tablespoons chopped fresh parsley

1 tablespoon Seghetti’s Top Secret Italian Herb seasoning

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

Directions:  

1. Sprinkle chicken with some Seghetti’s Top Secret Italian Herb, 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes total. Transfer to a plate.

2. Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the chicken, and the remaining Seghetti’s Top Secret Italian Herb, 1/8 teaspoon each salt and pepper: simmer for 2 minutes. Return the chicken to the pan, turn to coat with the sauce, and serve topped with the sauce and parsley.

Buon Appetite!