#adobo kitchen

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Power Snacking 101 Recipes

My Virtual Flavor kitchen was filled this week with countless delicious and nutritious snacks you can make in your own kitchen (watch this Pam Smith Flavor Show Episode here). Remember, eating strategic mini meals evenly spaced throughout the day is the way to eat well, live well... and even sleep well!  See below for these go-to power snack recipes: Homemade Chai Peanut Butter Sweet and Savory Quesadilla Pockets Four Hour Power Fruit & Nut “Truffles” Four Hour Power Fruit & Nut Mix 

Want to get the flavors that make this meal magical? They’re all available at psflavor.com!

Homemade Chai Peanut Butter

2 cups dry roasted peanuts, unsalted or lightly salted 1 tablespoon P.S. Flavor!™ Mai Chai 1-2 tablespoon honey, if desired ½ teaspoon kosher salt, if desired 1-2 tablespoons peanut or other oil, if desired

Method: 1. Place the peanuts into a food processor fitted with the blade attachment. Pulse a few times just until chopped.  For chunky peanut butter, remove ½ cup of chopped nuts and set aside.  2.  Process for 1 minute.  Stop and scrape down the sides and bottom of the bowl. The mixture will look gritty and dry, like coarse salt. 3.  Process for another minute, then stop and scrape down the sides. At this point, the mixture will be shiny and softened, but not yet peanut butter! 4.  Sprinkle Mai Chai over the top, and the honey, salt and oil, if using. And then process an additional 1-2 minutes until it’s completely smooth and spreadable. Taste and add more spice, salt or honey if needed.  If you reserved some nuts for chunky peanut butter, add them now and pulse a few times to combine. 5.  Transfer to a storage container and cover.  It’s ready to enjoy!

Four Hour Power Fruit & Nut Mix

2 cups dry roasted peanuts, unsalted 2 cups dry roasted pepitas (pumpkin seeds), lightly salted 1 cup dried red tart cherries, unsweetened 1 cup dried blueberries, unsweetened 1 cup dried cranberries 1 cup golden raisins

Method: 1. Mix together nuts, seeds and dried fruits. 2. For portability, portion ¼ cup to ½ cup of mixture into airtight bags.

Four Hour Power Fruit & Nut “Truffles”

Makes approximately 30 truffles 2 cups dry roasted peanuts, unsalted 2 cups dry roasted pepitas (pumpkin seeds), lightly salted 1 cup dried red tart cherries, unsweetened 1 cup dried blueberries, unsweetened 1 cup dried cranberries 1 cup golden raisins ¼ to ½ cup fresh orange juice, as needed 1 tablespoon P.S. Flavor!™ Mai Chai, optional Finely ground pepitas, for “rolling”

Method: 1. Grind nuts and seeds together in food processor with cutting blade, with short pulses being sure not to turn into nut butter, add dried fruits and continue to pulse until sticky enough to form into balls, adding fresh orange juice as needed for moisture.  Add Mai Chai, if using, and pulse again to incorporate. 2. Form into balls and roll in pumpkin seeds to form "truffles".

Quesadilla “Pockets”

6 inch whole wheat flour tortilla, such as Ole High Fiber or Mission 2 tablespoons salsa 2 tablespoons drained black beans or shredded chicken or scrambled eggs 2 tablespoons mashed avocado 2 tablespoons shredded cheddar cheese Sprinkle of P.S. Flavor!™ Adobo Kitchen or Creole Kitchen

OR

6 inch whole wheat flour tortilla, such as Ole High Fiber or Mission 1 1/2 tablespoons natural peanut butter 1 tablespoon all-fruit jam 2 tablespoons sliced strawberries, bananas or dried red tart cherries 1 1/2 tablespoons light cream cheese Sprinkle of P.S. Flavor!™ Mai Chai

OR

6 inch whole wheat flour tortilla, such as Ole High Fiber or Mission 1 1/2 tablespoons ricotta cheese 1 tablespoon roasted tomatoes or tomato sauce 1 tablespoon peppers or mushrooms 2 tablespoons shredded part-skimmed mozzarella Sprinkle of P.S. Flavor!™ Mambo Italiano

Method: 1. Using a sharp knife or kitchen shears, cut the tortilla halfway through on one side 2.  Add your fillings to each quadrant of the circle, ending with the cheese.  Sprinkle with seasoning blend.

3.  Starting from one of your cut corners, fold each corner in so each filling has its own little pocket

4.  Cook it on a heated skillet on both sides (or in a panini pan) until browned and cheese is melted.

5.  Enjoy a warm melty quesadilla with all the ingredients in every bite!

Haydari Walnut Yogurt Dip

1 1/2 cups plain Greek yogurt (Fage is my favorite) 3 tablespoons feta cheese, grated 2 tablespoons fresh flat leaf parsley, finely chopped 1 tablespoon fresh mint, finely chopped 1/3 cup walnuts, finely chopped 1 tablespoon lemon juice 1-2 cloves garlic, minced PS Flavor!™ Creole Kitchen, or Kosher salt and black pepper, to taste  1 teaspoon olive oil, for garnish (optional) 1 teaspoon Creole Kitchen or paprika, for garnish Sprig of fresh mint or parsley

Method: 1. Mix all ingredients with a spoon until well blended. 2. Place in a serving dish. Drizzle with olive oil and sprinkle with Creole Kitchen or paprika.

3. Garnish with a sprig of fresh mint or parsley.

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The Beneficial Powers of Turmeric: For Disease Prevention

This exotic spice has a golden yellow hue and slightly peppery, gingery taste. It’s wildly popular in Asian, Indian, and African cuisines. If you’re not already a fan, here’s a great reason to try it: Turmeric is a “cooling” spice with super anti- inflammatory and antioxidant benefits that might slow down age-related brain damage, including Alzheimer’s. It’s loaded with curcumin, a potent antioxidant that shows promising cancer-fighting abilities in lab studies, helping to thwart tumor growth and block biological pathways needed for melanoma and other cancers to flourish. In 2007, Chinese scientists found curcumin helps tamp down hormones needed for prostate cancer to take root in the body. Curcumin has also been linked to type 2 diabetes prevention through nourishing the insulin-producing pancreas. Pair turmeric with black pepper to seriously amplify its effects. Scientists from India found that adding the black pepper compound piperine to curcumin increased its bioavailability in humans by 2,000 percent.

Use it: Just sneak it into your favorite foods (fish, chicken, beans, eggs, vegetables, grains, etc.) to jazz them up. Turmeric is a key ingredient in P.S. Flavor!™ Adobo Kitchen. About 1/7 of the jar is turmeric, and another 1/7 is black pepper -- amplifying the beneficial powers of turmeric with every bite. 

Get your turmeric in your meals with some of these nutritious & delicious P.S. Flavor!™ Club recipes:

Adobo Black Bean Soup with Moroccan Spiced Shrimp and Tomato Bruschetta

Umami Gazpacho with Adobo Black Bean, Tomato, and Corn Salsa and Tiki Chiller

Chili Lime Seared Pork Chops with Mango Red Pepper Chutney and “Crashed” Porcini Potatoes

Speedy Porcini Meatloaf with Cheesy Cauliflower and Adobo Green Beans

Adobo Avocado “Blend” Burger with Chili Lime Ketchup and Fresh Corn & Tomato Salad

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Adobo Black Bean Soup with Moroccan Spiced Shrimp and Tomato Bruschetta

Take the guess-work out of cooking and add in the fun, all from your own kitchen! Watch Pam cook this meal from July 2020 in a live recording in the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub.(Find the video at Videos > Albums > Summer 2020.) Want to get the flavors that make this meal magical? They’re all available at psflavor.com!

Serves: 8-10

2 teaspoons extra virgin olive oil  ¾ cup red onion, diced  ½ cup sweet bell peppers, diced  ½ jalapeño, stemmed, seeded, and minced  ½ cup celery, diced  2 teaspoons P.S. Flavor!™ Adobo Kitchen  1 teaspoon P.S. Flavor!™ Creole Kitchen  2 tablespoons garlic, minced  1 tablespoon sherry vinegar 1 bottle (12 oz.) ale or craft beer 1 cup chicken stock 2 teaspoons Cholula Green Pepper hot sauce 4 cans (15 oz. each) black beans ¼ cup chopped cilantro, plus sprigs for garnish ½ lime, juiced and zested Light sour cream and Cholula Green Pepper hot sauce, for garnish 

Method:

1. Place large stockpot on medium heat; add oil and then add the onion, peppers, and celery. Sauté for approximately 2 minutes. Add the seasonings and garlic; sauté for another 30 seconds. Add the sherry vinegar and stir well to deglaze. 

2. Add the beer, chicken stock, and green pepper sauce, and bring to a simmer. 

3. Add 3 cans of beans with their juice and bring back to a boil for another 5 minutes. 

4. Using a handheld kitchen immersion blender, purée the soup until smooth. If you only have a stand blender, blend the hot liquid carefully, tightly holding the lid with a kitchen towel, and add back to pot when smooth. 

5. Drain the remaining can of beans and add to soup; bring back to a boil. 

6. Turn off heat and stir in chopped cilantro, lime juice and zest. Season to taste with more Adobo Kitchen or Creole Kitchen, if desired. 

7. Serve hot with sour cream and green pepper sauce (I like to mix together and drizzle in zig-zag across soup). Garnish with cilantro sprigs. 

Moroccan Spiced Shrimp and Tomato Bruschetta

1 ½ cups tomatoes, small diced (about 2 medium tomatoes)  ½ cup red and/or yellow sweet bell peppers, small diced (about 1 pepper)  ½ cup European cucumber, small diced (about ½ cucumber)  ½ cup red onion, small diced (about ½ small onion)  1 tablespoon minced garlic (about 4 cloves)  1 tablespoon P.S. Flavor!™ Moroccan Spice  1 tablespoon capers, rinsed and chopped  2 tablespoons fresh basil, chiffonade  2 tablespoons balsamic vinegar  2 ½ tablespoons extra virgin olive oil 1 lemon, juiced and zested 1 pound U 36/40 shrimp (preferably American wild caught), peeled and deveined  ½ cup of your favorite hummus  Drizzle of Balsamic Syrup*  Crumbled feta cheese, for garnish  Fresh basil leaves, for garnish  1 baguette, thinly sliced (¼ inch) on a bias  Olive oil for brushing baguette 

Method:

1. Mix together tomatoes, peppers, cucumber, onion, garlic, ½ tablespoon Moroccan Spice, capers, basil, balsamic vinegar, 2 tablespoons olive oil, lemon juice and zest. Cover and refrigerate for an hour, if possible, to marry flavors. 

2. Season shrimp with remaining ½ tablespoon Moroccan Spice. Add remaining ½ tablespoon olive oil to a large nonstick skillet. Add the seasoned shrimp, and pan sear on one side till beginning to brown, turn and finish on other side. Add juice of ½ lemon. Remove from pan, and quarter each shrimp into a thumbnail size. 

3. Heat a grill pan or cast iron skillet to high. Lightly brush baguette slices with olive oil and place on pan. Grill, turning once, until well toasted on both sides, about 2-3 minutes per side. Place on serving plate and set aside until ready to serve. 

4. Spoon tomato salad into shrimp until about a ½ and ½ proportion, reserving remaining tomato salad for a later use. 

5. Smear each garlic toast with about a tablespoon of hummus. Spoon tomato shrimp salad atop hummus and drizzle with Balsamic Syrup. Sprinkle all with crumbled feta, and garnish each with basil leaves. 

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Pam’s Pairing

Because the meal has delicious roots in the Mediterranean, a bright Rosé or Albarino from Spain will be a perfect pairing! Lots of fruit, but not much tannin. 

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Grocery List

SEAFOOD 1 pound U 36-40 shrimp (preferably American wild caught), peeled and deveined 

PRODUCE 2 red and/or yellow sweet bell peppers 1 jalapeño Celery 1 bulb garlic Cilantro 1 lime 1 lemon 2 medium tomatoes 1 European cucumber 1 large red onion Basil  DAIRY Light sour cream for garnish Feta cheese  MISCELLANEOUS 1 tablespoon capers 1 tablespoon sherry vinegar 1 bottle (12 oz.) ale or craft beer 4 cans (15 oz. each) black beans 1 bottle Cholula Green Pepper hot sauce Hummus 1 baguette 

CHECK YOUR PANTRY FOR Extra virgin olive oil 1 cup chicken stock Balsamic vinegar 

P.S. FLAVOR!™ SPICES Adobo Kitchen Creole Kitchen Moroccan Spice 

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Prep Sheet

EQUIPMENT Cutting board Chef’s knife Measuring cups and spoons 1 large bowl 1 small bowl Mixing spoon Immersion blender Large stock pot Nonstick skillet Grill pan, cast iron, or non-stick skillet Pastry brush Tongs or large cooking spatula Citrus zester and juicer, if available Squeeze bottle, optional Tasting spoons Bowl, plate, or platters for serving 

PRE-PREPPED INGREDIENTS 1 cup red and/ or yellow sweet bell peppers, diced (about 2 peppers) ½ jalapeño, stemmed, seeded, and minced ½ cup celery, diced 3 tablespoons garlic, minced (about 12 cloves) ¼ cup chopped cilantro, plus sprigs for garnish ½ lime, juiced and zested 1 ½ cups tomatoes, small diced (about 2 medium tomatoes) ½ cup European cucumber, small diced (about ½ cucumber) 1 ¼ cup red onion, diced (about 1 large onion) 1 tablespoon capers, rinsed and chopped 2 tablespoons fresh basil, chiffonade, plus whole leaves 1 lemon, juiced and zested 1 pound U 36/40 shrimp (preferably American wild caught), peeled and deveined 1 baguette, thinly sliced (¼ inch) on a bias 

INGREDIENTS TO HAVE READY 2 teaspoons P.S. Flavor!™ Adobo Kitchen 1 teaspoon P.S. Flavor!™ Creole Kitchen 1 tablespoon P.S. Flavor!™ Moroccan Spice 4 tablespoons extra virgin olive oil 1 tablespoon sherry vinegar 1 bottle (12 oz.) ale or craft beer 1 cup chicken stock 2 teaspoons Cholula Green Pepper hot sauce, plus more for garnish 4 cans (15 oz. each) black beans Light sour cream, for garnish 2 tablespoons balsamic vinegar ½ cup hummus Balsamic Syrup Crumbled feta cheese 

Access a printer-friendly PDF of this recipe by clicking here. Visit the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub for cooking class videos, community, and more! Spice blends are available at the P.S. Flavor!™ shop at www.psflavor.com!

[psflavor]

Speedy Porcini Meatloaf with Cheesy Cauliflower and Adobo Green Beans

Take the guess-work out of cooking and add in the fun, all from your own kitchen! Watch Pam cook this meal from April 2019 in a live recording in the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub. (Find the video at Videos > Albums > Spring 2019.) Want to get the flavors that make this meal magical? They’re all available at psflavor.com!

Serves: 4-6 

Chipotle-Tomato Glaze, recipe follows ½ tablespoon extra virgin olive oil ½ small Vidalia or sweet onion, diced (about ¾ cup) ½ cup finely diced red pepper 2 cloves garlic, minced 1 tablespoon P.S. Flavor!™ Porcini Pepper 1 ½ pounds lean ground sirloin (preferably grass-fed) 8 ounces Baby Bella or white button mushrooms, finely chopped (preferably roasted — recipe follows) 1 cup Panko breadcrumbs 2 eggs, beaten 1 teaspoon Worcestershire sauce ¼ cup chopped cilantro Cheesy Cauliflower, recipe follows Adobo Green Beans, recipe follows

Method:

1. Preheat oven to 400º F.

2. Spray a 12-well muffin tin with non-stick spray. Set aside.

3. Make the Chipotle-Tomato Glaze first, to be done when ready to glaze meatloaf.

4. Over medium heat, heat the olive oil in a non-stick skillet. Add the onion and red pepper to the skillet and sauté for a few minutes. Add the garlic and Porcini Pepper and stir for another 30 seconds to allow aromas to bloom. Remove the mixture from the heat.

5. To a large bowl, add the onion mixture, ground beef, ground mushrooms, Panko breadcrumbs, eggs, Worcestershire sauce, and cilantro, and mix thoroughly, taking care to not over mix everything. The last thing you want is a tough meatloaf!

6. Divide the meat mixture evenly among the 12 wells of the muffin tin.

7. Spoon a bit of the Chipotle-Tomato Glaze mixture on top of the meat. Place the tin in the oven and let bake for 15 minutes. Remove from the oven and spoon on a little more Chipotle-Tomato Glaze.

8. Return the tin to the oven and let bake for an additional 3-5 minutes, until a digital meat thermometer registers 155º F. Remove from oven and allow meatloaf to rest for 3-4 minutes.

9. Plate 2-3 meatloaf “muffins” per person with extra glaze, Cheesy Cauliflower, and Adobo Green Beans.

Roasted Mushrooms

2 teaspoons extra virgin olive oil 1 pound Baby Bella or white button mushrooms, cut in small dice if large, quartered if small 2 teaspoons P.S. Flavor!™ Porcini Pepper

Method:

1. Place baking sheet pan in oven and preheat the oven to 400º F.

2. In a large bowl, mix together the olive oil, mushrooms, and Porcini Pepper. Spread in an even layer on the baking sheet. Bake on the middle rack of the preheated oven for 15 to 20 minutes, stirring every 5 minutes, until the mushrooms are tender and dry. They will reduce considerably in volume. Remove from the heat and allow to cool. Pulse in food processor fitted with the steel cutting blade until chopped fine (to the size of ground beef) but still retaining some texture. Makes 8 ounces or a little over a cup.

Chipotle-Tomato Glaze

2 cloves garlic, smashed ½ small Vidalia onion, diced 1 pepper from can of Chipotle Peppers in Adobo Sauce, seeded &  chopped, along with 2 tablespoons of the adobo sauce 3-4 tablespoons P.S. Flavor!™ Chili Lime ½ cup apple cider vinegar Large (29 oz.) can fire roasted diced tomatoes

Method:

1. Put the onion, garlic, chipotle pepper, and adobo sauce into a large saucepan and lightly sauté over high heat for 1-2 minutes. Add the Chili Lime and mix well, then add vinegar, and then the tomatoes. Bring to a boil. Reduce the heat to medium, cover, and cook gently until the glaze is thickened, about 8-10 minutes.

2. Remove from the heat, and with an immersion blender, purée the mixture until smooth. 

3. Cool, and then taste, adding additional Chili Lime as needed. Refrigerate remaining glaze up to 1 month.

Cheesy Roasted Cauliflower

1 medium head cauliflower — cut into bite-size florets (about 3–4 pounds cauliflower, prior to being cut, or 5–6 cups florets) 2 tablespoons extra virgin olive oil 1 ½ tablespoons P.S. Flavor!™ Porcini Pepper 4 ounces reduced-fat cream cheese — at room temperature ¼ cup nonfat plain Greek yogurt ²⁄3 cup freshly grated Gruyere — or similar melty, nutty, Alpine-style cheese, divided ¼ cup finely shredded Parmesan cheese — divided ¼ cup Panko breadcrumbs 3 tablespoons chopped fresh chives or scallions

Method:

1. Place racks in the upper and lower thirds of your oven and preheat to 400 º F.

2. In a large bowl, toss the cauliflower florets with the olive oil and Porcini Pepper. Transfer the cauliflower to the baking sheet and spread into an even layer. Keep the bowl handy. Bake the cauliflower on the lower rack for 15 minutes, until the florets are tender and begin to brown. Stir the cauliflower, spread it back into an even layer, and place it on the upper rack to continue cooking until the end of its baking time, another 5 minutes or so, until easily pierced with fork.

3. In the same bowl that you used to toss the cauliflower, beat together the cream cheese and Greek yogurt until combined. Stir in 1/3 cup Gruyere cheese and 2 tablespoons Parmesan cheese.

4. Remove the roasted cauliflower from the oven and dollop the cream cheese mixture over the top. Sprinkle with the remaining 1/3 cup Gruyere and 2 tablespoons Parmesan. Return the pan to the upper third of the oven and bake until the cheese is melted and gooey, about 5 minutes. Add the bread crumbs and turn the oven to broil. Broil until golden on top, 1 to 3 minutes. Do not walk away; watch carefully to make sure the cheese and breadcrumbs do not burn. Remove from the oven and sprinkle with fresh chives. Serve hot.

Adobe Green Beans

1 cup lower sodium chicken stock 2 teaspoons P.S. Flavor!™ Adobo Kitchen, plus extra to sprinkle on when serving 12 ounces green beans, washed and snipped at ends 2 teaspoons extra virgin olive oil

Method:

1. Add chicken stock and Adobo Kitchen to a medium pot. Add green beans and drizzle with olive oil.

2. Cover and bring to a boil on high heat, then turn heat to medium high. Cook 7-9 minutes till done. Remove from heat.

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Grocery List

MEAT 1 ½ pounds lean ground sirloin, look for grass-fed

DAIRY 2 eggs 4 oz. reduced-fat (lite) cream cheese ¼ cup nonfat plain Greek yogurt 5 oz. freshly grated Gruyere - or similar melty, nutty, Alpine-style cheese 2 oz. finely shredded Parmesan cheese

PRODUCE 1 small Vidalia or sweet onion 4 cloves fresh garlic 1 red pepper 1 bunch cilantro 1 pound Baby Bella or white button mushrooms 1 medium head cauliflower (or 5-6 cups cut florets) Fresh chives 12 oz. green beans

MISCELLANEOUS 1 large 29 oz. can fire roasted diced tomatoes 1 can Chipotle Peppers in Adobo Sauce

CHECK YOUR PANTRY FOR: Extra virgin olive oil Panko breadcrumbs Worcestershire sauce Lower sodium chicken stock Apple cider vinegar Nonstick cooking spray

P.S. FLAVOR!™ SPICES Porcini Pepper Chili Lime Adobo Kitchen

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Prep Sheet

EQUIPMENT Cutting board Chef’s knife Measuring cups and spoons Wooden spoons or silicone spatulas Medium bowl 2 large bowls Sauté pan 1 large (12-well) muffin tin Sheet pan 1 large pot with lid 1 medium pot with lid Immersion or stand blender Food processor (fitted with cutting blade) Digital meat thermometer Pot holder Tasting spoons Serving plates

PRE-PREPPED INGREDIENTS 1 small Vidalia or sweet onion, diced (about 1 ½ cups) ½ cup finely diced red pepper 4 cloves garlic, 2 minced and 2 smashed 8 oz. Baby Bella or white button mushrooms, chopped fine and preferably roasted, see recipe 2 eggs, beaten ¼ cup chopped cilantro 1 pepper from can of Chipotle Peppers in Adobo Sauce, seeded and chopped 1 medium head cauliflower, cut into bite-size florets (5-6 cups florets) 3 tablespoons chopped fresh chives or scallions 12 ounces green beans, washed and snipped at ends

INGREDIENTS TO HAVE READY 1/3 cup extra virgin olive oil 3 ½ tablespoons P.S. Flavor!™ Porcini Pepper 3-4 tablespoons P.S. Flavor!™ Chili Lime 1 tablespoon P.S. Flavor!™ Adobo Kitchen 1 ½ pounds lean ground sirloin (preferably grass-fed) 1 ¼ cups Panko breadcrumbs 1 teaspoon Worcestershire sauce Large (29 oz.) can fire roasted diced tomatoes ½ cup apple cider vinegar 2 tablespoons of adobo sauce from can of Chipotle Peppers in Adobo Sauce 4 ounces reduced fat cream cheese, at room temperature ¼ cup nonfat plain Greek yogurt 2/3 cup freshly grated Gruyere, divided ¼ cup finely shredded Parmesan cheese, divided 1 cup lower sodium chicken stock

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Watch the meal come to life here: