Signed in as:
filler@godaddy.com
Signed in as:
filler@godaddy.com
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:
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:
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:
Ingredients:
2 New York or Ribeye Steaks
2 TBSP Seghetti’s Top Secret Seasoning
2 pinches Pink Sea Salt
Directions:
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:
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:
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
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
Ingredients:
2 TBSP divided olive oil
15 oz can cannellini (white) beans
1/4 cup minced Italian parsley
1 pt cherry tomatoes
1 medium yellow pepper, seeded
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
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:
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
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:
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:
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:
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:
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:
Ingredients:
1 lb ground turkey
3 TBSP Seghetti's Top Secret Seasoning Original
2 TBSP water
4 hamburger buns*
Directions:
Tips:
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:
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
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
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
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
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
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
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:
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:
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
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:
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:
Queso:
Pico de Gallo:
Assembling the Kerbey Queso:
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:
The Cornbread Topping: 5. In a separate bowl, combine all ingredients.
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
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:
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:
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:
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
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:
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:
Notes:
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:
For Cooking the Gravy:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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:
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!
Ingredients:
1 ¼ pounds cod, cut into 4 pieces
1 pound snow peas, trimmed
3 tablespoons minced fresh herbs, such as chives, mint, basil and/or dill
2 tablespoons buttermilk
2 tablespoons mayonnaise
1 tablespoon Seghetti’s Top Secret Original seasoning
Pinch of salt plus 1/2 teaspoon, divided
½ teaspoon ground pepper, divided
2 tablespoons white whole-wheat flour
2 tablespoons grapeseed oil, divided
Directions:
1. In a small bowl, whisk together herbs, buttermilk, mayonnaise, a pinch of Seghetti’s Top Secret Original, salt, and 1/4 teaspoon pepper. Set aside.
2. Pat the fish dry with paper towels and season with the remaining Seghetti’s Top Secret Original, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss the fish with flour in a medium bowl.
3. In a large nonstick skillet over medium-high heat, heat 1 tablespoon of oil. Add the fish and cook, turning occasionally, until lightly browned on all sides and cooked through, approximately 4 minutes. Transfer the fish to a plate.
4. Add the remaining 1 tablespoon of oil and snow peas to the skillet. Cook until the snow peas are lightly charred on one side, about 1 minute. Stir and continue cooking until the snow peas are bright green and tender, about 1 minute more.
5. Serve the fish and snow peas with the reserved herb sauce.
Buon appetito!
Ingredients:
16-ounce chopped clams
8 ounces whole-wheat linguine
3 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1 tablespoon lemon juice
1 tablespoon Seghetti’s Italian Herb seasoning
¼ cup chopped fresh basil, plus more for garnish
1 large tomato, chopped
2 tablespoons heavy cream or half-and-half
¼ teaspoon crushed red pepper
¼ teaspoon salt
Directions:
1. Bring a large saucepan of water to a boil. Add pasta and cook until just tender, about 8 minutes or according to package directions. Drain.
2. Meanwhile, drain clams, reserving 3/4 cup of the liquid. Heat oil in a large skillet over medium-high heat. Add garlic Seghetti’s Top Secret Italian Herb and crushed red pepper, cook, stirring, for 30 seconds. Add the reserved clam liquid, lemon juice and salt; bring to a simmer and cook until slightly reduced, 2 to 3 minutes. Add tomato and the clams; bring to a simmer and cook for 1 minute more. Remove from heat.
3. Stir in basil and cream (or half-and-half). Add the pasta and toss to coat with the sauce. Garnish with more basil, if desired.
Buon Appetito!
Ingredients:
1 cup chopped red bell pepper
1 cup frozen green peas
2 (8.8-oz.) pkg. precooked brown rice
12 ounces frozen medium shrimp, thawed, peeled, and deveined
3 tablespoons unsalted chicken stock
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon minced garlic
1 tablespoon Seghetti’s Top Secret Onion & Garlic herb seasoning
½ teaspoon ground turmeric
¾ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons fresh lemon juice
Directions:
1. In a large skillet over medium-high heat, heat the oil. Add the turmeric and cook for 1 minute, stirring constantly. Incorporate butter, bell pepper, peas, Seghetti’s Top Secret Onion & Garlic and garlic into the pan, cooking for 2 minutes and stirring occasionally.
2. Add the rice to the mixture, spreading it evenly in the pan. Cook without stirring for 3 minutes, then reduce the heat to medium. Stir in the chicken stock, salt, and pepper, spreading the rice mixture evenly in the pan. Continue cooking without stirring for an additional 7 minutes.
3. Arrange the shrimp on top of the rice mixture, cover, and cook for 3 to 4 minutes or until the shrimp are done. Drizzle lemon juice over the pan and serve immediately.
Buon appetito!
Ingredients:
4 - 6 ounce alligator fillets, thawed and patted dry
2 - 10-ounce packages frozen cauliflower rice
2 tablespoons extra-virgin olive oil, divided
1 tablespoon Seghetti’s Top Secret Texas Blend seasoning, divided
¼ cup teriyaki glaze
¼ teaspoon ground pepper, plus a pinch, divided
¼ teaspoon kosher salt, divided
Directions:
1. Preheat broiler to high, with oven rack set in upper-middle position. Line a rimmed baking sheet with foil and set a wire rack on it.
2. Sprinkle alligator fillets with Seghetti’s Top Secret Texas Blend, 1/8 teaspoon pepper; arrange on the rack on the prepared pan.
3. Combine teriyaki glaze, 1 tablespoon oil, Seghetti’s Top Secret Texas blend, 1/8 teaspoon salt and 1/8 teaspoon pepper in a small bowl.
4. Brush 2 tablespoons of the sauce over the fillets (reserve the remaining sauce for serving). Broil the fish until it flakes with a fork and an instant-read thermometer inserted into the thickest part registers 145 degrees F, 4 to 8 minutes (depending on the thickness of the fillets).
5. Cook cauliflower rice in the microwave according to package directions. Stir in the remaining 1 tablespoon oil, 1/8 teaspoon salt and pinch of pepper. Divide the cauliflower rice among 4 serving plates, top with the fish and serve with the reserved sauce.
Come See!
Ingredients:
4 cups small broccoli florets
1 pound peeled and deveined raw shrimp
½ cup diced red bell pepper
½ cup diced carrot
1 green onion, sliced
3 tablespoons extra-virgin olive oil, divided
6 medium cloves garlic, diced, divided
2 teaspoons Seghetti’s Top Secret Onion & Garlic herb seasoning
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 teaspoons lemon juice, plus more to taste
Directions:
1. In a large pot over medium heat, heat 2 tablespoons of oil. Add half of the sliced garlic and cook until it begins to brown, approximately 1 minute. Add broccoli, bell pepper, carrots, green onions, Seghetti’s Top Secret Onion & Garlic, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Cover and cook, stirring occasionally and adding 1 tablespoon of water if needed to prevent sticking, until the vegetables reach a tender consistency, about 3 to 5 minutes. Transfer the cooked vegetables to a bowl and keep them warm.
2. Raise the heat to medium-high and add the remaining 1 tablespoon of oil to the pot. Add the remaining garlic and cook until it starts to brown, approximately 1 minute. Add the shrimp and the remaining 1/4 teaspoon of salt and pepper; cook while stirring until the shrimp are just cooked through, about 3 to 5 minutes. Reintroduce the broccoli mixture to the pot, add lemon juice, and stir to combine.
Enjoy!
Ingredients:
1 pound baby red potatoes, cut into 1/4-inch-thick slices
1 pound green beans, trimmed at ends
4 - 6-ounce skin-on salmon fillets, 1 inch thick
water
3 tablespoons canola oil, divided
1 teaspoon kosher salt, divided
¾ teaspoon black pepper, divided
½ cup light sour cream
2 tablespoons chopped fresh dill
1 tablespoon creamy prepared horseradish
1 tablespoon Seghetti’s Top Secret Onion & Garlic herb seasoning
water
Directions:
1. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add potatoes and cook for 8 minutes or until golden, stirring occasionally. Bring 1/2 cup water to a boil, then reduce heat and simmer, partially covered, for an additional 8 minutes or until the potatoes are tender. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
2. In a pot, fill with water, add pinch of salt, add green beans and cook until done.
3. Meanwhile, heat the remaining 1 1/2 tablespoons oil in a large skillet over high heat. Sprinkle salmon with the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper. Add salmon to the pan and cook for 4 minutes on each side or until it reaches the desired degree of doneness.
4. In a bowl, combine sour cream, dill, Seghetti’s Top Secret Onion & Garlic and horseradish. Serve the sauce with salmon, green beans and potatoes.
Buon appetito!
Ingredients:
1 - 10 ounce package kale, Brussels sprout, broccoli and cabbage salad mix
1 - 12 ounce package frozen shelled edamame, thawed
2 - 7 ounce packages Sriracha-flavored baked tofu, cubed
1/2 cup spicy peanut vinaigrette
1 teaspoon Sriracha sauce
1 teaspoon Seghetti’s Top Secret Devil’s Breath seasoning
Directions:
1. Divide salad mix among 4 single-serving containers with lids. Top each with 1/2 cup edamame and one-fourth of the tofu.
2. In a bowl, mix vinaigrette, sriracha and Seghetti’s Top Secret Devil’s Breath, transfer into the containers.
3. Seal the salad containers and refrigerate for up to 4 days. Dress with vinaigrette up to 1 day before serving.
Enjoy!
Ingredients:
8 cups chopped romaine
16 ounces frozen, shelled edamame, about 3 cups, thawed, see Tip
½ cucumber, sliced
1 cup halved cherry or grape tomatoes
¼ cup slivered red onion
1 green onion, thinly sliced
½ cup crumbled feta cheese
¼ cup slivered fresh basil
¼ cup sliced Kalamata olives
¼ cup red-wine vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon honey
½ teaspoon Seghetti’s Top Secret Italian Herb seasoning
¼ teaspoon ground pepper
Directions:
1. Whisk vinegar, oil, Seghetti’s Top Secret Italian Herb and pepper in a large bowl. Add romaine, edamame, tomatoes, cucumber, feta, basil, olives and onions; toss to coat.
Enjoy your meal!
Απόλαυσε το γεύμα σου!
Apolayse to Geuma Sou!
Ingredients:
1 pound peeled and deveined large shrimp
1 - 15 ounce can, no-salt-added, tomato sauce
8 ounces refrigerated fresh linguine noodles, preferably whole-wheat
1 green onion, thinly sliced
1 ¼ cups frozen quartered artichoke hearts, thawed, 8 ounces
¼ cup chopped pitted Kalamata olives
1 teaspoon Seghetti’s Top Secret Italian Herb seasoning
1 tablespoon capers, rinsed
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
Fresh ground black pepper
Directions:
1. Bring a large pot of water to a boil. Cook the linguine according to the package instructions, then drain.
2. Meanwhile, in a large skillet, heat oil over high heat. Add shrimp & Seghetti’s Top Secret Italian Herb in a single layer and cook without stirring until browned on the bottom, about 2 to 3 minutes. Stir in tomato sauce and add artichoke hearts, green onion, olives, capers, and salt. Cook, stirring often, until the shrimp is cooked through, and the artichoke hearts are heated, for an additional 2 to 3 minutes.
3. Combine the drained noodles with the sauce, stirring well. Divide the mixture among 4 pasta bowls and serve hot.
Indulge in yet another of my renowned culinary creations!
Ingredients:
1 pound chicken cutlets
½ cup heavy cream
½ cup dry white wine
2 cups coarsely chopped fresh spinach
1 tablespoon extra-virgin olive oil
1 tablespoon Seghetti’s Top Secret Italian Herb seasoning
3 large cloves garlic, grated
1 green onion, thinly sliced
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
Directions:
1. Sprinkle chicken with Seghetti’s Top Secret Italian Herb, 1/4 teaspoon each of salt and pepper. Heat oil in a large skillet over medium heat. Add the chicken and green onions; cook, turning once, until browned and cooked through, approximately 6 minutes. Transfer to a plate.
2. Add garlic to the pan and cook, stirring, for 30 seconds. Increase heat to medium-high, pour in wine, and cook until slightly reduced, about 1 minute. Reduce heat to medium and stir in spinach, cream, and the remaining 1/4 teaspoon each of salt and pepper. Simmer for 2 minutes. Return the chicken to the pan, turning to coat with the sauce.
Buon Appetito!
Ingredients:
2 pounds wild-caught salmon fillet, skinned, cut into 6 portions
6 cups Brussels sprouts, trimmed and sliced
14 large cloves garlic, divided
1 green onion, thinly sliced
¾ cup white wine, preferably Chardonnay
¼ cup extra-virgin olive oil
2 tablespoons finely chopped fresh oregano, divided
1 tablespoon Seghetti’s Top Secret Onion & Garlic herb seasoning, divided
1 teaspoon salt, divided
1 teaspoon fresh ground black pepper
¾ teaspoon freshly ground pepper, divided
6 Lemon wedges
Directions:
1. Preheat the oven to 450 degrees F.
2. Mince 2 garlic cloves and mix them in a small bowl with oil, oregano,