Old-Fashioned New England Chicken Chow Mein

Old-Fashioned New England Chicken Chow Mein

If you grew up in New England, this is the chicken chow mein you remember: tender chicken, celery, onions and bean sprouts in a mild, savory gravy, piled high with those wonderfully crunchy chow mein noodles.

Serves 4–6

INGREDIENTS

• 1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces

• 2 tablespoons neutral cooking oil, such as Avocado Oil

• 1 large sweet onion, halved and sliced

• 5–6 celery stalks, sliced diagonally

• 8 oz fresh mushrooms, sliced, optional

• 3 cups fresh bean sprouts, or 1 can (about 14 oz) bean sprouts, drained

• 2½ cups low-sodium chicken broth

• 2 tablespoons light soy sauce

• 3-4 teaspoons sugar, to taste

• 1 teaspoon Richard’s Famous Original Garlic Salt, or to taste

• 3 tablespoons cornstarch

• ¼ cup cold water

• 1 teaspoon toasted sesame oil, optional

• Crispy store-bought Chow Mein Noodles, for serving (check the Asian food aisle in the grocery store)

• Steamed white rice, optional

FROM FRED’S PANTRY:

For an extra touch of old-fashioned Chinese-restaurant savoriness, add 1 teaspoon oyster sauce. Leave it out if you prefer the lighter, pale gravy found in many traditional New England chow mein recipes.

LET’S COOK!

1. Cook the chicken.
Heat the oil in a large skillet, wok or Dutch oven over medium-high heat. Add the chicken and cook for 3–4 minutes, just until the outside is no longer pink. Don’t brown it heavily.

2. Add the vegetables.
Add the onion and celery. Cook for about 3 minutes, stirring occasionally.

3. Make that classic gravy.
Add the chicken broth, soy sauce, sugar, white pepper and Richard’s Famous Original Garlic Salt. Bring to a gentle simmer. Cover and cook for 6–8 minutes, until the chicken is cooked through and the celery is tender but still has a little bite.

4. Finish the vegetables.
Add the mushrooms, if using, and cook for another 2–3 minutes. Stir in the bean sprouts.

5. Thicken it up.
In a small bowl, stir the cornstarch and cold water together until completely smooth. Slowly pour it into the simmering chow mein while stirring. If you want the gravy thicker, add another tablespoon of cornstarch dissolved in a little water.

Cook for another 1–2 minutes, until the sauce becomes thick, smooth and glossy. Stir in the sesame oil, if using. Taste and adjust the seasonings. Add more garlic salt or sugar as desired.

SERVE IT THE NEW ENGLAND WAY

Spoon the hot chicken chow mein onto plates and top generously with crispy chow mein noodles.

For the full old-school New England Chinese-restaurant experience, serve it with both steamed white rice and top with crunchy chow mein noodles. Let a little of that savory gravy soak into the noodles while leaving plenty of them crisp.

FRED’S TIP

Keep this one simple! The chow mein many of us remember from old New England Chinese restaurants wasn’t a dark, heavily seasoned stir-fry. It was mild and comforting, with lots of celery and onion and a light savory gravy.

Good Garlic! Now THAT tastes like New England Chinese takeout.

Kouzina Greek-Style Lemon, Bean & Potato Soup

Kouzina Greek-Style Lemon, Bean & Potato Soup

Featuring Richard’s Famous Kouzina Greek Seasoning & Original Garlic Salt

This hearty, nourishing soup takes less than 30 minutes to make and is filled with the bright, sunny flavors of the Mediterranean. Creamy potatoes, hearty chickpeas, fresh spinach and lemon make this an easy meal for any day of the week.

Serves 2
Double the recipe to serve 4.

Ingredients

• 1 Tbsp. extra-virgin olive oil

• 1 large onion, peeled and chopped

• 2 large potatoes, peeled and cubed

• 1 (32-oz.) box no-MSG chicken or vegetable broth, or water
  We use low-sodium broth.

• 1 (15-oz.) can low-sodium chickpeas, drained and rinsed

• 1–2 tsp. Richard’s Famous Kouzina Greek Seasoning, or to taste

• ½ tsp. Richard’s Famous Original Garlic Salt, or to taste

• 1 Tbsp. fresh lemon juice

• 1 tsp. honey

• 1 large handful baby spinach, rinsed

• Extra-virgin olive oil, for finishing

• Extra lemon wedges, optional

Easy Directions

1. Heat 1 tablespoon olive oil in a Dutch oven over low heat. Add the onion and sauté until softened.

2. Add the potatoes, broth, chickpeas, Kouzina Greek Seasoning and Original Garlic Salt.

3. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.

4. Stir in the fresh lemon juice and honey.

5. Using a fork or potato masher, gently mash some of the potatoes and chickpeas right in the pot. This naturally thickens the broth while leaving plenty of hearty pieces in the soup.

6. Add a generous handful of baby spinach. Warm over low heat just until the spinach is wilted.

7. Taste and add additional Kouzina Greek Seasoning or Original Garlic Salt, if desired.

To Serve

Ladle the hot soup into bowls and finish each serving with a drizzle of extra-virgin olive oil. Serve with an extra wedge of fresh lemon on the side, if desired.

Fred says: A little lemon, a little Kouzina—and a whole lot of delicious!

Hoisin Chicken Lettuce Wraps

Hoisin Chicken Lettuce Wraps

Made with Richard's Famous Original Garlic Salt.

Tender ground chicken, sautéed mushrooms, fresh ginger, and a deliciously savory-sweet hoisin sauce, tucked into crisp butter lettuce leaves. All the flavor of restaurant-style lettuce wraps, made right at home!

Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 4

INGREDIENTS

For the Chicken Filling

• 1 lb ground chicken

• 1 tablespoon olive oil or avocado oil

• ½ medium yellow onion, finely diced

• 4 oz baby bella mushrooms, finely chopped (about 1 cup)
  -or- water chestnuts, finely chopped -or- finely chopped celery

• 1 teaspoon freshly grated ginger

• ½ teaspoon Richard's Famous Original Garlic Salt, plus more to taste

• 3 green onions, thinly sliced, whites and greens separated

• 1 teaspoon toasted sesame oil

For the Hoisin Sauce

• 3 tablespoons hoisin sauce (without added MSG)

• 1 tablespoon reduced-sodium soy sauce

• 1 tablespoon rice vinegar

• 1 teaspoon honey or brown sugar

• 2 tablespoons water

• ½ teaspoon freshly grated ginger

• 1 tsp. cornstarch stirred into 1 T. water (add to sauce after cooked)

For Serving

• 1–2 heads Boston or butter lettuce, leaves separated, washed, and dried

• Optional: shredded carrots, extra green onions, or chopped unsalted cashews

DIRECTIONS

1. Make the sauce. In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, optional honey, water, and ginger. Set aside.

2. Sauté the vegetables. Heat the olive oil in a large skillet over medium-high heat. Add the onion and mushrooms. Cook for 4–5 minutes, stirring occasionally, until the mushrooms begin to brown. Add the white parts of the green onions and the ginger. Cook for another 30 seconds.

3. Brown the chicken. Add the ground chicken, breaking it into small pieces with a wooden spoon. Sprinkle with Richard's Famous Original Garlic Salt. Cook for 6–8 minutes, until the chicken is cooked through and reaches 165°F. Allow it to develop some golden-brown edges for extra flavor.

4. Add the sauce. Pour the prepared hoisin sauce over the chicken and stir to coat. Add the cornstarch mixture. Reduce heat to medium and simmer for 2–3 minutes, until the sauce thickens and becomes glossy. Stir in the toasted sesame oil and most of the green onion tops. Taste and adjust the seasoning.

5. Fill and serve. Spoon the warm chicken mixture into crisp lettuce leaves. Garnish with the remaining green onions and any optional toppings. Serve immediately!

FRED'S TIPS!

No water chestnuts? No problem! The finely chopped mushrooms add wonderful texture and flavor. For a little extra crunch, add ¼ cup finely diced celery when sautéing the onions.

Love a saucier filling? Increase the hoisin sauce to 4 tablespoons and the water to 3 tablespoons.

Make it ahead! Prepare the chicken filling up to 3 days in advance and refrigerate. Reheat thoroughly, then spoon into fresh, crisp lettuce leaves just before serving. Double the recipe for leftovers!

A little seasoning, a lot of delicious!

Crispy Garlic Smashed Potatoes

Crispy Garlic Smashed Potatoes

Featuring Richard’s Famous Original Garlic Salt

Crispy, golden edges and fluffy, tender centers make these smashed Yukon Gold potatoes irresistible! A generous sprinkle of Richard’s Famous Original Garlic Salt brings out their buttery potato flavor. They’re the perfect side dish for chicken, steak, burgers, or anything coming off the grill.

Prep Time: 10 minutes | Cook Time: 40–55 minutes | Servings: 4

Ingredients

• 1½ lbs small Yukon Gold potatoes (about 1½–2 inches across)

• 3 tablespoons extra-virgin olive oil, plus a little for the baking sheet

• 1 teaspoons Richard’s Famous Original Garlic Salt, or to taste

• ½ teaspoon freshly ground black pepper

• 2 tablespoons melted butter (optional, for finishing)

Instructions

1. Boil the potatoes. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain thoroughly and let steam-dry for about 5 minutes.

2. Smash them! Preheat the oven to 425°F. Lightly oil a large baking sheet. Arrange the potatoes with space between them. Using the bottom of a sturdy glass or measuring cup, gently press each potato to about ½ inch thick.

3. Season generously. Drizzle or brush the potatoes with olive oil, making sure it reaches the cracks and edges. Sprinkle evenly with Richard’s Famous Original Garlic Salt and black pepper.

4. Roast until crispy. Bake for 25–35 minutes, until the potatoes are deeply golden and crisp around the edges. For extra browning, broil for the final 1–2 minutes, watching carefully.

5. Serve hot! Transfer to a serving platter. If desired, drizzle with melted butter and add a light finishing sprinkle of Richard’s Famous Original Garlic Salt. Serve immediately.

Fred’s Tip!

Want extra-crispy potatoes? Let them steam-dry after boiling, and don't crowd the baking sheet. Those irregular, craggy edges are where the magic happens! Add a little Richard’s Famous Cowboy Dust Grill Seasoning to the potatoes when you add the garlic salt for even more flavor!

Make It a Meal: Serve alongside grilled chicken, steak, or salmon with a crisp green salad. A little sour cream or Greek yogurt makes a delicious dipping sauce.

Richard’s Famous — The Seasonings Behind the Smiles.

Shop Richard’s Famous Seasonings 

Easy Air Fryer Garlic & Herb Croutons

Easy Air Fryer Garlic & Herb Croutons

Crunchy, munchy, golden homemade croutons with plenty of garlic and Italian herb flavor—ready in minutes!

Ingredients

• 4 cups store-bought bread, cut into ¾-inch cubes

• 2 Tbsp. extra-virgin olive oil

• ½ tsp. Richard’s Famous Original Garlic Salt, to taste

• 1 tsp. Richard’s Famous Nonnie’s Kitchen Italian Seasoning

Directions

1. Cut the bread.
   Cut bread into roughly ¾-inch cubes and place in a large bowl.

2. Season.
   Drizzle with olive oil and toss well to lightly coat the bread. Sprinkle with Richard’s Famous Original Garlic Salt and Nonnie’s Kitchen Italian Seasoning, to taste. Toss again until evenly seasoned.

3. Air fry.
   Place the bread cubes in the air fryer basket in an even layer. Air fry at 350°F for 5–7 minutes, shaking the basket every 2 minutes, until the croutons are golden brown and crisp.

4. Cool.
   Transfer to a plate or baking sheet and let cool completely. They’ll get even crunchier as they cool.

Fred’s Tip

Day-old bread makes terrific croutons, but fresh store-bought bread works just fine. Try French bread, Italian bread, sourdough, or a sturdy sandwich bread.

Perfect for: tossed green salads, Caesar salads, soups—or eating by the handful when nobody’s looking.

Good Garlic!

Honey-Glazed Roasted Brussels Sprouts & Sweet Potatoes

Honey-Glazed Roasted Brussels Sprouts & Sweet Potatoes

A colorful, salty-sweet side dish with roasted vegetables, a drizzle of honey, and fresh pomegranate seeds.

Ingredients

• 1 lb. Brussels sprouts

• 2 medium sweet potatoes

• 2 Tbsp. extra-virgin olive oil

• 1/2 to 1 tsp. Richard’s Famous Original Garlic Salt, to taste

• Honey, for drizzling

• 1/2 cup fresh pomegranate seeds

• Olive Oil

Directions

1. Preheat oven to 400°F.

2. Wash the Brussels sprouts, trim the stem ends, and cut them in half lengthwise. Peel the sweet potatoes and cut into approximately 1-inch cubes.

3. Place the Brussels sprouts and sweet potatoes in a large mixing bowl. Drizzle with the olive oil and sprinkle with Richard’s Famous Original Garlic Salt. Toss until the vegetables are evenly coated.

4. Lightly coat a large rimmed baking sheet with olive oil. Spread the vegetables in a single layer, leaving a little space between them so they roast rather than steam.

5. Roast for 35–40 minutes, turning the vegetables after about 20 minutes. The sweet potatoes should be tender and lightly browned, and the Brussels sprouts should be tender with crisp, caramelized edges.

6. Transfer the hot roasted vegetables to a serving platter. Drizzle lightly with honey and sprinkle with the fresh, chilled pomegranate seeds.

Serve immediately.

Serves 6

Sticky Maple Barbecue Ribs

Sticky Maple Barbecue Ribs

Tender, slow-baked ribs finished with a sweet, tangy barbecue glaze—and plenty of Richard’s Famous flavor. Perfect for Labor Day weekend.

Serves 4–6

RIBS

2 racks baby back ribs or St. Louis-style spareribs
¼ cup water

FRED’S RIB RUB

½ cup packed brown sugar
1 Tbsp. Richard’s Famous Original Garlic Salt - OR - Richard’s Famous Firecracker Garlic Salt for added heat
1 Tbsp. Richard’s Famous California Cowboy Dust Grill Seasoning

MAPLE BARBECUE SAUCE

1 cup your favorite bottled barbecue sauce
1/4 cup ketchup
¼ cup pure maple syrup
1 Tbsp. apple cider vinegar
1 tsp. Richard’s Famous Original Garlic Salt
1 tsp. Richard’s Famous California Cowboy Dust Grill Seasoning

MAKE THE RIBS

Preheat oven to 350°F.

If needed, remove the thin membrane from the back of the ribs. Pat the ribs dry.

Combine the brown sugar, Original Garlic Salt and California Cowboy Dust. Rub the mixture generously over both sides of the ribs.

Place ribs in a large baking dish or rimmed roasting pan. Add ¼ cup water to the bottom of the pan and cover tightly with aluminum foil.

Bake until the ribs are tender but not falling apart, about 2 to 2½ hours for baby back ribs or 2½ to 3 hours for St. Louis-style spareribs.

Meanwhile, stir together all of the Maple Barbecue Sauce ingredients.

Remove the ribs from the oven and carefully uncover. Brush generously with the barbecue sauce.

TO FINISH UNDER THE BROILER

Set the oven to broil. Broil the ribs for 2–5 minutes, watching them closely, until the sauce bubbles, caramelizes and becomes deliciously sticky. Brush with a little more sauce before serving, if desired.

OR FINISH ON THE GRILL

Heat the grill to medium-high. Place the cooked ribs on the grill and brush generously with sauce. Grill for a few minutes per side, brushing with additional sauce as needed, until the edges are lightly charred and the sauce is sticky and caramelized.

Don’t walk away—Fred says maple barbecue sauce can go to “Uh-oh” pretty quickly over a hot flame.

Let the ribs rest for about 10 minutes, then cut between the bones and serve.

FRED’S TIP:
The oven does the slow work. The grill gives you that barbecue flavor. That means tender ribs without spending the whole afternoon standing over the fire.

Seasoned with:
Richard’s Famous Original Garlic Salt + California Cowboy Dust Grill Seasoning

Richard’s Famous Greek Tomato & Feta Dip

Richard’s Famous Greek Tomato & Feta Dip

This recipe uses:
Richard’s Famous® Kouzina Greek Seasoning
Richard’s Famous® Original Garlic Salt or Salty Sea Garlic Salt

When tomatoes are in season, the fresh flavors of this Mediterranean-inspired dip are unbeatable! Juicy ripe tomatoes, fresh herbs, feta and our Kouzina Greek Seasoning come together for an easy appetizer that disappears quickly.

Serves 4–6

Ingredients

• 4 ripe red tomatoes, diced

• 5 fresh basil leaves, chopped

• 2 Tbsp. chopped fresh parsley, plus more for garnish

• 1 tsp. Richard’s Famous® Kouzina Greek Seasoning

• ¼ tsp. Richard’s Famous® Original Garlic Salt or Salty Sea Garlic Salt, or to taste

• 2 Tbsp. extra-virgin olive oil

• 4 oz. crumbled low-sodium feta cheese or goat cheese

• Thinly sliced, toasted French bread rounds or pita chips, for serving

Directions

1. Place the diced tomatoes in a serving bowl. Add the basil and parsley.

2. Sprinkle with the Kouzina Greek Seasoning and Original Garlic Salt or Salty Sea Garlic Salt.

3. Drizzle with the olive oil and gently stir until everything is well combined.

4. Top with the crumbled feta or goat cheese and sprinkle with a little additional fresh parsley.

5. Refrigerate until ready to serve.

6. Just before serving, gently stir the cheese into the tomato mixture. Spoon the dip onto toasted French bread rounds, or serve alongside pita chips for dipping.

Fred’s Tip: Don’t be surprised if the bowl empties fast—this one gets gobbled up quickly at our house!

Richard's Famous Stovetop Ratatouille

Richard’s Famous Stovetop Ratatouille

Make it with:
Richard's Famous Original Garlic Salt and
Richard's Famous Nonnie's Kitchen Italian Seasoning

Fresh garden vegetables simmer gently in their own delicious broth, creating a colorful, wholesome dish bursting with Italian flavor. Finished with Parmesan cheese and our handcrafted seasonings, this easy ratatouille makes a wonderful side dish or a satisfying topping for hot pasta. It's a delicious way to eat more vegetables!

Serves 4

Ingredients

• 2 medium zucchini, cut into rustic chunks

• 2 medium yellow summer squash, cut into rustic chunks

• 1 large onion, cut into chunks

• 2 sweet bell peppers, if desired, cut into chunks

• 4 medium ripe tomatoes, cut into chunks

• 1 cup water, plus more as needed

• 1 large handful baby spinach, if desired

• ½ tsp. Richard's Famous Nonnie's Kitchen Italian Seasoning

• ¼ tsp. Richard's Famous Original Garlic Salt or to taste

• Freshly grated Parmesan cheese, to taste

• 1 T. extra virgin olive oil (optional)

Directions

In a large saucepan, Dutch oven, or wok, combine the zucchini, summer squash, onion, bell peppers, tomatoes, and 1 cup of water.

Bring to a gentle boil over medium-high heat, stirring occasionally. Add additional water as needed to prevent the vegetables from sticking.

Once the vegetables begin to soften, reduce the heat to medium-low. Cover and continue cooking for about 15 minutes, checking occasionally to be sure there is still a little liquid in the pan.

When the vegetables are almost tender, stir in the baby spinach, Richard's Famous Nonnie's Kitchen Italian Seasoning, Richard's Famous Original Garlic Salt, and a generous sprinkling of freshly grated Parmesan cheese.

Continue cooking for another 2–3 minutes, or until the spinach has wilted and the vegetables are perfectly tender.

If desired, stir in the extra virgin olive oil just before serving for added richness.

Serve warm as a flavorful vegetable side dish, or spoon over hot pasta for an easy meatless meal.

Fred's Tip: Ratatouille tastes even better the next day after the flavors have had time to mingle—if there are any leftovers!

Jeff's Special Tomato and Cucumber Salad

This recipe uses:
Richard's Famous Original Garlic Salt

Fresh, crisp, and bursting with summertime flavor, this simple salad has been a fan favorite at our fairs for years. Juicy tomatoes, crunchy cucumbers, and a light vinaigrette come together with the unmistakable taste of Richard's Famous Garlic Salt. It's the perfect side dish for barbecues, picnics, grilled meats, or any warm-weather meal.

Serves: 4–6

Ingredients

• 3–4 ripe tomatoes, cut into bite-size pieces

• 2 cucumbers, peeled and thinly sliced

• ¼ red onion, peeled and sliced paper thin (optional)

• 1–2 Tbsp. extra virgin olive oil

• 1–2 Tbsp. red wine vinegar or apple cider vinegar

• ½–1 tsp. Richard's Famous Original Garlic Salt, or to taste

Directions

1. Place the tomatoes, cucumbers, and red onion (if using) in a large serving bowl.

2. Sprinkle with Richard's Famous Original Garlic Salt.

3. Drizzle with the olive oil and vinegar.

4. Toss gently until everything is evenly coated.

Serve immediately for a fresh, crisp salad, or refrigerate for several hours to allow the flavors to blend. Serve chilled.

Richard's Tip

This salad tastes even better after it's had a little time to marinate. The tomatoes release their juices, creating a delicious dressing that's perfect for soaking up with a slice of crusty bread.