Meats, Poultry, Seafood
Richard's Famous Grilled Steak Tips
Lightly sprinkle Richard's Famous Garlic Salt onto each side of the strips of steak tips, just a pinch. Grill to desired tenderness. Let the meat rest a few minutes before cutting into cubes. This simple recipe is bursting with delectable flavor. All little of our salt goes a long way, so don't over do it!
Richard's Famous Wild-caught Salmon over Thin Spaghetti with Lemon Caper Cream Sauce
This special dish is so easy to make, yet so elegant and delicious.
Preheat oven to 425 degrees. Place salmon skin side down on cookie sheet sprayed with cooking spray. Brush wild-caught salmon lightly with extra virgin olive oil and sprinkle lightly with 1/8 tsp. Richard's Famous Garlic Salt and a small amount of dried dill.
Bake in preheated 425 degree oven for about 20 minutes, or until cooked through.
While salmon is baking:
Bring a large pot of water to boil and cook pasta according to package directions, about 2 oz. per person as a side dish.
Meanwhile, in a medium-size skillet, melt 3 T. unsalted butter with 1 T. extra virgin olive oil. Add 1 T. fresh lemon juice, 1/8 tsp. Richard's Famous Garlic Salt, 3 T. drained and rinsed capers. Finish sauce by adding 3 T. half 'n' half and stir until well blended.
Drain pasta and toss with about half the sauce until coated.
To serve: Place baked salmon on top of spaghetti. Spoon remaining sauce over salmon. (Please watch for tiny bones)!
Richard's Famous Oven-Baked Chicken 'n' Waffles
Sodium Savvy Recipe
We lightened up chicken 'n' waffles by creating crunchy oven-baked chicken thighs, and we reduced the sodium by making waffles that have no added salt or baking powder-- fluffy egg whites make these waffles crunchy on the outside and tender on the inside. Together, they are a winning combination for breakfast, lunch or dinner!
First, make the chicken.
1. Preheat the oven to 425 degrees. Put a large baking sheet sprayed in the hot oven to get warm.
2. For the coating, in a mixing bowl combine:
1 C. flour
1 C. Panko bread crumbs
1/4 tsp. Richard's Famous Garlic Salt
1/2 tsp. paprika
1/2 tsp. dry mustard
3. Dip 2 lbs. boneless skinless chicken thighs in milk, then roll in the coating mixture.
4. Carefully remove hot pan from oven. Spray with cooking spray and drizzle 1 T. olive oil onto hot baking sheet. Place coated chicken on baking sheet, spaced apart. Bake for approximately 45 minutes, or until chicken tests as done on a meat thermometer.
5. Prepare waffle batter about halfway through chicken cooking time:
6. Separate 4 eggs. In a mixer, beat egg whites until stiff.
7. In a large bowl whisk together
1/2 C. water
3 C. milk
4 egg yolks
1 tsp. vanilla
3 T. melted unsalted butter
3 T. sugar
8. Place 3 C. flour (we use white organic flour) in a very large mixing bowl. Gradually whisk in milk mixture until smooth, but don't over-mix. Gently fold in beaten egg whites. The batter will be light and airy.
9. Just before chicken is done, heat a Belgian waffle iron and spray with cooking spray. Ladle waffle batter onto waffle iron according to directions and bake.
10. To serve, put pieces of crispy chicken on top of waffles. Serve with real maple syrup. You won't miss the fat or added salt. Delicious!
Richard's Famous Cast Iron Chicken'n' Rice Bake
This easy and flavor-filled one-pan meal is made with bonelss, skinless chicken thighs and rice baked together in a savory broth. It's the perfect warming dish for a chilly night. This is a sodium-savvy recipe. Serves 3-4.
6-8 boneless, skinless chicken thighs (we used air-chilled poultry)
1 T. unsalted butter
1 T. extra virgin olive oil
1 C. uncoooked rice
1 1/2 C. low sodium chicken broth (no more than 140 mg. sodium per cup)
1/4 tsp. Richard's Famous Garlic Salt
1/2 tsp. dried oregano
1 tsp. onion powder
sprinkle of paprika
Preheat oven to 350 degrees. In a large oven-proof skillet, such as cast iron, melt butter with olive oil over medium high heat. Add chicken thighs and brown on each side, about 3-4 minutes per side. Remove chicken from pan and add chicken broth to drippings. Turn heat to high. When broth comes to a boil, stir in the rice, Richard's Famous Garlic Salt, onion powder and oregano. Place chicken in the rice mixture and cover pan tightly with aluminum foil or an oven-proof cover. Bake in oven for about 45 minutes, until chicken is cooked through. Remove from oven and carefully remove foil, watching out for hot steam. Spinkle with paprika. Serve with a side salad, if desired.
Mama's Meat Loaf
Make for supper and save a few slices for sandwiches the next day.
Preheat oven to 350 degrees.
Tear slices of bread into a large mixing bowl. Add 1/2 C. milk. Stir well and break up the bread. Add 1 egg. Add 1 1/2lb. of 90% ground beef, 1/2 tsp. Richard's Famous Garlic Salt, 1/4 tsp. each sage, onion powder, ground mustard, 1 T. Worcestershire sauce. Put each hand into a plastic sandwich bag and use your hands to completely mix the meat mixture until well-blended. (Note: The bags keep your hands clean. Also note: gluten-free oatmeal soaked in milk can be used in place of bread, if desired).
With your hands (still in the bags), form into a loaf shape. Place two pieces of bread in a shallow baking pan. Place the loaf onto the two pieces of bread. The bread will absorb fat as the meat loaf cooks. Remove hands from the bags. Using the back of a fork, press the loaf lightly on the top and sides to smooth it. Pour ketchup onto the top and spread with a knife to coat. Lay two pieces of bacon on top lengthwise. Place in oven and bake for 60-70 minutes, then test with meat thermometer until meat is cooked, about 160 degrees. Turn oven to broil for a minute or so to further crisp bacon if needed. Let meat rest for about 5 minutes before slicing. Serves 6.
Richard's Famous Alaskan King Crab Legs with Lemon Garlic Butter
Splurge on this tender delicacy from Alaskan waters accompanied by the perfect melted lemon garlic butter for dipping.
Prepare Alaskan King Crab Legs as instructed when purchased. Ours were purchased pre-cooked, frozen. We plunged them into a large pot of boiling water, covered, brought the water back to a boil, and simmered about 8 minutes. Meanwhile, gently melt one stick of butter in a small saucepan. Add 1 teaspoon fresh lemon juice and 1/8 tsp. Richard's Famous Garlic Salt. Remove crab legs from the pot, crack open and dip the crab meat into the warm butter. Serve fresh lemon wedges on the side, if desired. Say "mmmmm."
Richard's Famous Golden Mushroom Sauce
Sodium Savvy Recipe
Enjoy this creamy sodium savvy sauce over mashed potatoes, meatballs, or cubed steak.
Clean baby portabella mushrooms by wiping with a damp paper towel. Cut off stems, discard. Slice.
Melt 1 T. unsalted butter in a heavy skillet with 1 T. olive oil. Saute mushrooms over medium heat until tender.
Shake 1/4 C. flour in a jar or plastic container with 1 C. low sodium chicken broth until smooth (organic broth with no more that 140 mg. sodium per cup). Add flour mixture to pan and quickly stir into mushroom mixture. Whisk in 2 more cups broth and cook until thickened. Add 1/4 tsp. Richard's Famous Garlic Salt, 1 tsp. Worsteshire sauce, 1 tsp. onion powder, 1/2 tsp. paprika, 1/2 tsp. freshly ground pepper. Stir and allow to simmer for about 5 minutes to reduce sauce. Stir in 1/2 C. low fat sour cream and heat gently over low heat for several minutes.
Richard's Famous Cast Iron Salmon
Quick, easy, sodium savvy, and delicious.
Preheat oven to 400 degrees. In a large cast iron skillet add 1/2 C. Balsamic vinegar, 1 T. maple syrup, 3 T. honey, 1/8 or 1/4 tsp. Richard's Famous Garlic Salt (to taste). Bring to boil and then cook, stirring constantly, for about 4 minutes over medium heat until the liquid is thickened and reduced. Watch that the sauce does not burn; lower heat if needed. Add 4-5 serving pieces of wild-caught Sockeye Salmon, skin side up. Immediately flip to skin side down with tongs. Place skillet in hot oven and bake until salmon is cooked through, about 15 minutes depending on thickness. Remove from oven, spoon sauce over salmon and serve immediately.
Richard's Famous Grilled Pork Chops
Richard's Famous Garlic Salt brings out the best in grilled chops. A quick and easy supper, these flavorful chops are perfect when served with our Richard's Famous Maple Cinnamon Apples & Onions side dish. We used bone-in pork chops. The pork chops should not be too cold, so let them sit for a few minutes outside the fridge before seasoning. For each pork chop, season each side by lightly rubbing in 1/8 tsp. Richard's Famous Garlic Salt per side. Spray a cast iron grill pan with Olive Oil cooking spray. Place pan over medium-high heat for one minute, then place the chops in the hot pan. The length of time to grill per side depends on the thickness of the chop before turning over, but it might be around 4-5 minutes per side. Finish the chops by placing the first side at right angles to its previous position to create a grid of grill marks. Test internal temperature of pork to 140-160 degrees. Remove from pan and let the meat rest for several minutes before cutting or serving to maintain natural juices. Alternatively, the chops could be broiled, or grilled on an outdoor grill.
Mom's Favorite Pot Roast & Gravy
This recipe is made in a crock pot. Assemble it in the morning, and scrumptious, tender beef and vegetables will be ready to serve by suppertime. This satisfying autumn or winter meal will make your home smell wonderful as it cooks. Leftover pot roast can be used for hot roast beef sandwiches for a quick supper or hearty lunch.
Lightly rub a 4-lb pot roast with Richard’s Famous Garlic Salt, about ½ tsp. Brown the meat in a skillet that has been sprayed with olive oil spray over medium-high heat. Don’t forget to brown the sides as well. Place meat in crock pot. Add 4 red potatoes that have been rinsed and cut into, 8th’s. Add 6-8 carrots that have been peeled, rinsed, and cut into bite-size rounds. Add 4 small onions, peeled and cut in half.
Into 2 Cups of beef broth (no MSG brand) add 1 tsp. Richard’s Famous Garlic Salt. (Water can be used instead of broth if desired). Stir until dissolved. Pour over beef and vegetables. Place cover on crock pot and cook on low about 8 hours, or high about 6 hours, or until meat is very tender. Remove meat and vegetables and keep warm, covered, on serving platter.
For brown gravy: In a jar, place 4 T. flour, ½ C. water, and 1 tsp. gravy coloring (if desired). Tighten lid and shake well until a smooth paste forms. Strain liquid from the crockpot into a saucepan on stove. Add flour mixture to hot liquid while stirring with whisk. Cook on medium heat until the gravy thickens and is bubbly. Taste gravy and adjust seasoning with Richard's Famous Garlic Salt as desired. Serve gravy on the side and ladle over slices of pot roast and vegetables.
Richard's Famous Roasted Stuffed Peppers
Comfort food at its finest--colorful sweet peppers stuffed with a flavorful mixture of ground beef, rice, tomatoes, cheese and seasonings.
6 large bell peppers, tops cut off, seeded
3 stalks celery, diced fine
1 T. Extra Virgin Olive Oil
2 lb. ground beef (we used grass fed beef)
1 can diced tomatoes with juice
1/2 tsp. Richard's Famous Garlic Salt
1 T. Worcestershire Sauce
2 C. cooked rice
1 T. brown sugar
2 T. Parmesan cheese
4 T. Italian seasoned breadcrumbs
1 can tomato sauce mixed with 1/2 tsp. Richard's Famous Garlic Salt, 1 T. brown sugar, 2 T. milk or Half 'n' Half
grated cheddar cheese
What to do:
In a large pot, cook celery in olive oil over medium high heat until softened, about 3-4 minutes. Add ground beef and stir until cooked through and broken into fine pieces. Add all other ingredients except for Topping and cook until well combined and thickened, about 15 minutes. Stand peppers in a shallow baking dish and fill each to the top with the meat mixture. Pour Topping sauce over each pepper.
Bake at 350 degrees for about 40 minutes, or until peppers are tender. Sprinkle tops of peppers with cheddar cheese, turn oven to Broil, and cook until cheese is melted but not burnt, about 5 minutes. Spoon sauce over peppers and serve. Serves 6.
Richard's Famous Cheesy Chop Suey
This one-pot recipe feeds a family in 30 minutes!
2 lb. ground beef (we use grass fed ground beef)
2 14.5 oz. cans diced tomatoes
1 6 oz. can tomato paste
3 C. water
1 t. Italian seasoning
1 t. onion powder
1/2 t. Richard's Famous Garlic Salt
1 T. Worcestershire sauce
2 T. real maple syrup
1 T. dried chopped parsley
1 t. paprika
1/2 C. half 'n' half or milk
2 1/2 C. dried macaroni (we used large elbows)
1 1/2 C. shredded cheddar cheese or Mexican shredded cheddar cheese
In a dutch oven, cook ground beef over medium high heat, stirring with wooden spoon to crumble meat and prevent burning.
Drain away fat. To the cooked beef add all ingredients except for macaroni. Bring to boil and turn heat to low. Cook uncovered for about 10 minutes, at a slow boil. Stir to prevent burning. With mixture boiling, add dry macaroni to the pot. Stir. Turn heat to medium and bring back to a boil. Stir. Turn heat to low and cook for about 20 minutes, or until macaroni is al dente. Add shredded cheddar cheese and stir until melted. Ladle into bowls and enjoy! Serves 6-8.
Sweet and Sour Cherry Pork over Organic Long Grain Rice
This tangy, sodium savvy recipe is quick and easy.
Cook rice according to package directions. While rice is simmering, prepare pork dish. We used a brown rice that cooks in 25 minutes. We did not add salt to the rice.
4 thick cut boneless pork chops, trimmed of fat, cut in thin strips, then cut into bite-size pieces. (Pound strips, if desired, for thinner bites.)
2 T. extra virgin olive oil
1 small package frozen snap peas
2 C. organic low sodium chicken broth
1/4 C. brown sugar
2 T. organic apple cider vinegar
2 T. maple syrup
2 T. cherry berry jam (or another flavor, such as peach jam)
1/4 C. dried sweetened cranberries
1/2 tsp. Richards Famous Garlic Salt, or to taste
2 T. corn starch dissolved in 4 T. chicken broth
In a hot wok, add olive oil. Immediately add cut pork and stir fry until pork is cooked through. Remove pork from wok with slotted spoon. Add all other ingredients to wok except corn starch. Bring to boil then reduce heat until snap peas are tender crisp. (we removed snap peas and cut into bite size pieces and then returned to the wok. Add the cornstarch mixture and cook over high heat until sauce is thickened. Ladle the sweet and sour pork, vegetables and sauce over rice.
“I put Richard’s Garlic Salt on my 16 pound prime rib for Christmas and the crowd thought I had it professionally prepared!”
Chip L., Plymouth, MA
Before cooking your oven roasts, simply sprinkle a small amount of Richard's Famous Garlic Salt® over the surface of the meat. Lightly rub with your fingers to make sure it is evenly distributed. About 1/2 tsp. is suggested. Then cook your roast according to your favorite recipe. Your home will smell amazing as it roasts in the oven, and the meat will be beautifully seasoned.
Richard's Famous Grilled Steak
"I bought a jar at the Christmas Expo last year in Boston. I haven't eaten steak without it since!…Never stop making such deliciousness." Jade P., Gloucester, MA
You're missing out if you've never had a juicy steak prepared with Richard's Famous Garlic Salt®. It's super easy! Simple rub about 1/4 tsp Richard's Famous Garlic Salt® on each side of your steak. Grill, broil, or pan-fry your steak until desired doneness. Let meat sit for a few minutes before serving so the juices stay in the meat. Mmmmm. Shown above: Ribeye Steak.
Richard’s Famous Holiday Roast Turkey
The holidays will be extra fragrant and delicious when you prepare your turkey for roasting this way:
After cleaning your turkey and removing neck and giblets, place your turkey on a rack in your roasting pan. Stuff and truss the turkey. Then rub the skin with canola oil or melted butter (preferred). Measure out ½ tsp. of Richard’s Famous Garlic Salt® from the jar. Lightly sprinkle the salt over the skin and then rub the salt into the skin with clean fingers. Don’t forget to lightly salt the drumsticks, too. Loosely cover with foil and roast according to turkey cooking time directions, basting often, removing foil near the end of roasting time to brown. Unbelievably delicious! Add a little Richard’s Famous Garlic Salt® to mashed potatoes, too!
Richard's Famous Buffalo Firecracker Drumsticks
Spicy hot sauce chicken drumsticks, with fatty skin removed, baked with a crispy Firecracker crust. This lightened-up version of the usual Buffalo Wings (baked, not fried; fatty skin removed) makes enough for 10 drumsticks.
> Coating: Mix 1 C. Italian Seasoned Breadcrumbs (no MSG brand) with ½ tsp. Richard’s Famous Firecracker Garlic Salt. Place in a bowl.
(If you like it extra crunchy, use Panko breadcrumbs instead).
> Sauce: 1/2 C. hot sauce (like Frank’s) mixed with 1/3 C. melted butter. Place in a bowl.
> 10 chicken drumsticks, skin removed.
Preheat oven to 425 degrees F, with rack in lower 1/3 of oven.
With kitchen shears, cut the skin off the chicken drumsticks as much as possible.
Spray a cookie sheet with Olive Oil Cooking Spray.
Dip each drumstick first in the hot sauce/butter mixture until completely covered, then roll in the bowl of breadcrumb mixture. The crumbs will stick to the drumsticks. Place on the prepared cookie sheet, not touching each other. Lightly spray the drumsticks with more Olive Oil Cooking Spray. (Note: always wash your hands with soap and water after handling raw chicken meat).
Bake 1 hour. Check for doneness using a meat thermometer. The drumsticks should have a crunchy coating. If not, place under the broiler for a few minutes. Serve with celery sticks and blue cheese dressing, if desired. If you want even hotter drumsticks, pass around your shaker of Richard’s Famous Firecracker Garlic Salt and sprinkle a bit more on top of the drumstick. Serves 8.
RIchard's Famous Italian Sausage with Peppers, Onions, and Spaghetti
This Mediteranean treat is filled with rainbow colors and a variety of textures from the crunch of peppers, the juiciness of cherry tomatoes, al dente pasta, and juicy sausage.
What to do:
Grill sweet Italian turkey sausages under a broiler or over hot coals until cooked through. Set aside.
Cook spaghetti (about ½ box) according to package directions for al dente pasta. Drain, reserving about 1/2 C. of pasta cooking water.
While pasta cooks, sauté 3 sliced sweet peppers and 1 sliced onion in 1 T. olive oil until just softened. Sprinkle with Richard's Famous Garlic Salt® to taste, about 1/2 tsp. for 4 servings. Stir. Add a few cherry tomatoes and a handful of baby spinach and cook until all ingredients are heated through. Add cooked spaghetti and about ½ C. pasta water. Heat 1-2 minutes. Sprinkle with 2 T. grated parmesan cheese. Serve and enjoy! Note: Choose lower sodium sausages.
Richard's Tasty Burgers
Who doesn't love a scrumptious cheeseburger! Give Richard’s Tasty Burgers a try the next time your burger craving hits. It'll change the way you cook burgers.
Form 2 lbs of good quality ground beef into 6 patties about 1/3 pound each. Lightly sprinkle each individual patty with Richard’s Famous Garlic Salt® on both sides, about 1/8 tsp. per side. Gently press salt into the meat. Put on the grill over hot coals, under the broiler, or in a hot grill pan for about 8-10 minutes each side or grill to desired doneness. For cheeseburgers, place a slice of American or cheddar cheese on the burger for the last 30 seconds. Serve on a toasted bun with your favorite toppings. (Serves 6)
Richard's Famous Sweet 'n' Sour Tropical Chicken
When you're in the mood for something fruity, this is a tangy sweet and sour combination of fresh mango, fresh pineapple, sweet bell peppers and onions with chicken apple sausage in a yummy and simple sauce! Cooks up in no time!
remove seeded core then slice sweet bell peppers (red, green, yellow, and/or orange);
peel and slice a white onion;
remove outer skin and core, then cut up fresh pineapple into tidbits (or use canned pineapple in juice);
peel, core and cut into chunks a ripe mango;
peel and slice one carrot;
chop a handful of fresh Italian parsley.
In a large, deep saute or frying pan, place 1 T. extra virgin olive oil. Turn heat to medium high and immediately add links of chicken apple sausage (precooked variety). Slightly brown, then add all vegetables and fruit. Add 1/2-1 C. chicken broth (we recommend a no MSG brand). Cook over medium heat, stirring occasionally, until vegetables are just tender. Add 1/2 tsp. Richard's Famous Garlic Salt, 1-2 T. Raw Honey; 1 T. organic apple cider vinegar. Stir. In a small glass, stir 2 T. cornstarch into 1/4 C. of water or chicken broth. Mix well. Add to sauce in pan and cook over medium high heat until thickened. Serve as is, or over hot rice or rice noodles, if desired. Serves 4.
Grilled Haddock Packets
Flaky haddock filets are seasoned with a light drizzle of extra virgin olive oil, fresh lemon slices, a sprinkle of dried dill, and just a pinch of Richard's Famous Garlic Salt® to taste. Wrap the filets tightly in foil packets with all ingredients. Place over medium heat on the grill, and cook about 7 minutes, then turn the packet over and cook about 7 minutes. Carefully open packets (don't get burned by hot steam). Voila! A healthy, flaky, tender and moist fish, perfectly seasoned. If you like, you can also add a pat of butter and sliced onion to the packet before sealing.
Jeff’s Maple BBQ Boneless Crock Pot Spareribs
FInger-lickin' good, and couldn't be easier!
3 lbs of boneless spareribs, trimmed of fat
1 cup light brown sugar, lightly packed
1 cup cold water
2 cups ketchup
1 cup BBQ sauce
1/4 cup maple syrup
1 T. apple cider vinegar
1/2 teaspoon Richard’s Famous Garlic Salt®
Combine all sauce ingredients together in a large bowl and whisk thoroughly. Place ribs in crockpot. Carefully pour sauce over ribs and cook on low 6 hours or until tender.