Kouzina Greek-Style Lemon, Bean and Potato Soup

Kouzina Greek-Style Lemon, Bean and Potato Soup

This recipe uses:
• Richard’s Famous Kouzina Greek Seasoning
• Richard’s Famous Original Garlic Salt

This hearty and nourishing soup takes less than 30 minutes to make and is full of the bright, sunny flavors of the Mediterranean.

Serves: 2 (double the recipe to serve 4)

Ingredients

·       1 T. extra virgin olive oil

·       1 large onion, peeled and chopped

·       2 large potatoes, peeled and cubed

·       1 (32-ounce) box no-MSG chicken broth or vegetable broth, or water (low-sodium recommended)

·       1 can low-sodium chickpeas, drained and rinsed

·       1–2 tsp. Richard’s Famous Kouzina Greek Seasoning (or to taste)

·       1/2 tsp. Richard’s Famous Original Garlic Salt (or to taste)

·       1 T. fresh lemon juice

·       1 tsp. honey

·       1 big handful baby spinach, rinsed

·       1 tsp. extra virgin olive oil, for serving

Directions

1.         In a Dutch oven, sauté the onion in 1 tablespoon of olive oil over low heat until softened.

2.         Add the potatoes, broth, chickpeas, Kouzina Greek Seasoning, and Original Garlic Salt. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.

3.         Stir in the lemon juice and honey.

4.         Using a fork or potato masher, mash some of the potatoes and chickpeas to lightly thicken the soup.

5.         Add the baby spinach and cook over low heat just until wilted.

6.         Taste and adjust the seasoning with additional Kouzina Greek Seasoning or Original Garlic Salt, if desired.

7.         Ladle into bowls and drizzle each serving with 1 teaspoon of extra virgin olive oil. Serve with extra lemon wedges, if desired.

Richard's Tip

For an even brighter Mediterranean flavor, garnish with a little fresh lemon zest just before serving.

By the Bayou Cajun Dipping Sauce

Featured Seasonings
• Richard’s Famous By the Bayou Cajun Seasoning
• Richard’s Famous Original Garlic Salt (to taste) or Richard’s Famous Firecracker Garlic Salt (to taste) for extra heat

Why You'll Love This Recipe

This creamy, zesty dipping sauce brings a bold Cajun kick to just about anything. Serve it with crab cakes, chicken tenders, fried pickles, burgers, French fries, or your favorite appetizers. Adjust the Cajun seasoning to your preferred spice level, or swap in Richard’s Famous Firecracker Garlic Salt for an extra fiery finish.

Ingredients

·       ½ cup mayonnaise

·       ½ cup light sour cream

·       2 teaspoons Richard’s Famous By the Bayou Cajun Seasoning (or to taste)

·       ½ teaspoon lemon juice

·       1 teaspoon prepared horseradish

·       ½ teaspoon Worcestershire sauce

·       ½ teaspoon Richard’s Famous Original Garlic Salt or Richard’s Famous Firecracker Garlic Salt (or to taste)

Directions

1.     In a medium bowl, combine the mayonnaise, sour cream, Cajun Seasoning, lemon juice, horseradish, Worcestershire sauce, and Garlic Salt.

2.     Stir until smooth and well blended.

3.     Taste and adjust the Cajun Seasoning or Garlic Salt to reach your preferred level of heat and flavor.

4.     Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

5.     Serve chilled.

Fred's Tip

This dip gets even better after a few hours in the refrigerator. Make it ahead for parties, game day, or backyard cookouts for the best flavor.

Serving Suggestions

Perfect with crab cakes, chicken tenders, fried pickles, French fries, onion rings, burgers, shrimp, fish, or as a spicy spread for sandwiches and wraps.

Lemon Lubber Chicken Cutlets Over Spaghetti

This recipe uses:
Richard's Famous Lemon Lubber's Lemon Pepper Salt Blend
Richard’s Famous Original Garlic Salt

Golden, crispy chicken cutlets served over spaghetti tossed in a bright lemon butter sauce. Fresh citrus, subtle garlic, parsley, and Richard's Famous Lemon Lubber's Lemon Pepper Salt Blend  and Original Garlic Salt create a bright, flavorful meal that's perfect for any night of the week.

Serves: 4

Ingredients

·       2 large boneless, skinless chicken breasts

·       1 tsp. Richard's Famous Lemon Lubber's Lemon Pepper Salt Blend, divided

·       1/2 cup all-purpose flour

·       2 eggs, beaten

·       1 cup plain or Italian seasoned breadcrumbs

·       1/2 cup grated Parmesan cheese

·       3 Tbsp. olive oil

·       5 Tbsp. butter, divided

·       1 cup chicken broth

·       3/4 tsp. Richards Famous Original Garlic Salt

·       Juice of 1 lemon

·       1 tsp. lemon zest

·       12 oz. spaghetti

·       2 Tbsp. chopped fresh parsley, if desired

·       Fresh Parmesan, for serving

·       Lemon wedges

Directions

1.     Slice each chicken breast horizontally into two thin cutlets then pound until thin. Season both sides with Richard's Famous Lemon Lubber's Lemon Pepper Seasoning to taste, about 1/2 tsp.

2.     Set up three shallow dishes with the flour, beaten eggs, and a mixture of breadcrumbs and Parmesan cheese. Coat each cutlet in flour, then egg, then the breadcrumb mixture.

3.     Heat the olive oil and 2 tablespoons butter in a large skillet over medium heat. Cook the chicken 3–4 minutes per side until golden brown and cooked through. Check internal temperature for doneness, 165 degrees F. Remove and keep warm.

4.     Cook the spaghetti in salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain.

5.     Using the same skillet, melt the remaining 3 tablespoons butter. Stir in the chicken broth, lemon juice, lemon zest, and 3/4 teaspoon Richard's Famous Original Garlic Salt, or to taste. Simmer 3–5 minutes. Stir in the parsley, if desired.

6.     Add the spaghetti to the skillet and toss with the sauce, adding a splash of reserved pasta water if needed to lightly coat the noodles.

7.     Serve the spaghetti topped with a crispy chicken cutlet. Spoon additional lemon butter sauce over the top and garnish with Parmesan, parsley, and lemon wedges.

Richard's Tip

For even brighter flavor, finish tableside with Richard's Famous Lemon Lubber's Lemon Pepper Salt Blend.

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.

Fred's Recipe Box

Garlic Head Fred will be posting current recipes on this page.