Maple GAMMS Salmon Barbeque

GAMMS

Maple GAMMS Salmon Barbeque

Ingredients:

1/3 cup apple juice
1/3 cup maple syrup
3 tablespoons GAMMS Original
2 tablespoons finely chopped onion
2 cloves garlic, minced
4 (8 ounce) salmon fillets

Directions:

In a large resealable bag, combine the apple juice, maple syrup, GAMMS Original, onion and garlic. Remove 1/2 cup of the mixture and set aside in a separate bowl for basting. Place the salmon fillets in the bag and seal. Refrigerate, turning occasionally for 3 hours to marinate.
Preheat a grill for high heat. Lightly oil the grate.
Place fish fillets on the grill and discard the bag with the marinade. Grill for 5 to 10 minutes per side depending on thickness, basting occasionally with the reserved marinade.

Indoor Broiling Instructions:

Broil salmon 4-in. from the heat for 5 minutes. Baste with reserved marinade. Broil 10 minutes longer or until fish flakes easily with fork, basting frequently.

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Honey GAMMS Original Garlic Tilapia

GAMMS

Honey GAMMS Original Garlic Tilapia

Ingredients:

3 tablespoons honey
6 tablespoons GAMMS Original
1 tablespoon minced garlic
2 (3 ounce) fillets tilapia
cooking spray
1 teaspoon freshly cracked black pepper

Directions:

Mix the honey, GAMMS Original, and garlic together in a bowl. Place the tilapia fillets in the mixture; allow to marinate in refrigerator at least 30 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
Remove tilapia from marinade, and discard the marinade. Place fillets into the prepared baking sheet, and sprinkle the black pepper over the fish.
Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.

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GAMMS Original Spicy Bloody Mary

GAMMS

GAMMS Original Spicy Bloody Mary

Ingredients:

1 teaspoon sea salt
1 cup ice cubes
3/4 cup spicy tomato-vegetable juice cocktail (e.g., V-8)
2-3 dashes of GAMMS Original
salt and pepper to taste
1 stalk celery
2 stuffed green olives
1 (1.5 fluid ounce) jigger vodka (optional)

Directions:

Salt the rim of a tall glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. Fill the glass with ice cubes.

In a cocktail mixer full of ice, combine the vodka, vegetable juice, GAMMS Original, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.

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GAMMS Chicken Alfredo Spinach Pizza

GAMMS

GAMMS Chicken Alfredo Spinach Pizza

Ingredients:

Pizza dough (your favorite)
2-3 tbsp olive oil (divided)
1 lb of chicken
1-2 tbsp GAMMS Original Marinade
1 package of frozen spinach (defrosted and drained)
1/2 pound of bacon
1/2 jar of alfredo sauce (I used Light version but try your own homemade version if you like)
Shredded cheese (mozzarella and/or parmesan)
Dash of GAMMS Cece’s seasoning to taste

Directions:

Preheat oven to 450 degrees.
Make pizza dough if from scratch (I used ready made dough)
Stir fry chicken in 1-2 tbsp olive til until just about done (few minutes). Add GAMMS Original Marinade and dash of Cece’s Seasoning to chicken. Cook until done. Remove from pan.
Cook Bacon as directions state. Crumble when cool.
Brush 1-2 tbsp of olive oil onto pizza dough.
Add 1/2 jar of alfredo sauce to pizza dough covering dough to your liking.
Spread spinach over pizza dough to cover.
Add chicken (I cut mine into bite size pieces but anyway is fine)
Add Bacon crumbled over pizza.
Cover pizza with cheese.
Bake in oven for 10-12 minutes or until pizza done.

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GAMMS Sheppard’s Pie By Chef Fred

GAMMS

GAMMS Sheppard’s Pie By Chef Fred

Ingredients:

1 pound of ground beef or turkey

1 small bag of frozen mix vegetables

1 tablespoon of CeCe’s Rub

½ c GAMM’S Original

5 medium potatoes

1 cup of cheddar cheese (optional)

Directions:

Boil peeled potatoes until they are tender enough to be mashed. Add milk and cheddar cheese if you like or butter and salt and pepper. Put to the side and keep warm.
Cook beef or turkey over medium heat and season with CeCe’s Rub until fully cooked. Drain meat and return to heat.
Add frozen vegetables and GAMM’’S Original stirring the mixed vegetables, meat and GAMM’S until mixed well together ; simmer over medium heat until the liquid reduces down.
Place cooked mixture into a casserole dish spread throughout the dish and let set for five minutes.
Spread mashed potatoes on the meat and place in the oven at 350 degrees until potatoes have a brown crust.

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GAMMS Award Winning Chili

GAMMS

GAMMS Award Winning Chili

Ingredients:

(Makes 10 servings)

3 lb. hamburger

1 lb. Ground turkey

1 lb. ground sausage

1 Lg Prego traditional

1-2 medium onions, cut up

2/3 green pepper, cut up

½ chili pepper no seeds

1 uncut celery stick

1 ½ T cocoa

1 ½ T garlic powder

4 oz. GAMMS

1.25 oz. Cece’s Dry Rub

½ c Chili powder

1/3 c Cajun seasoning

2 small cans of navy beans, drained

1 small can of pinto beans, drained

2/3 c brown sugar

Directions:

Brown meat separately; pouring off fat after each cooking. Sauté onions, celery stick and green peppers in small amount of meat fat. Add all other ingredients including meats and cook 45-60 minutes. Remove celery stick. Add additional Prego if chili is too thick.

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GAMMS Roasted Cauliflower

GAMMS

GAMMS Roasted Cauliflower

Ingredients:

1 medium head cauliflower (about 2-1/4 pounds), trimmed and cut into florets
3 large cloves garlic, thinly sliced (I used minced garlic in jar 2 TBSP)
¼ cup olive oil
2 TBSP lemon juice
1-2 TSP of GAMMS RUB (Sweet or Dry)
2 TBSP Parmesan Cheese (grated or shredded)

Directions:

Heat oven to 450 degrees F.
Combine cauliflower and garlic in a large bowl.
Toss with olive oil, lemon juice, salt and pepper.
Transfer, in a single layer, to a large rimmed baking sheet.
Roast at 450 degrees F for about 20-25 minutes, stirring once.
Sprinkle with cheese.
Serve immediately Yield: 6 servings.

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August 2017