Category: POULTRY

GARLIC HERB SESAME ORANGE ROAST CHICKEN

This recipe originally called for roasting the entire chicken and I adapted it for neater serving at the table.

GARLIC HERB SESAME ORANGE ROAST CHICKEN
4-6 hind quarter chicken pieces
Sesame oil
Mrs. Dash Roasted Garlic Herb seasoning
Fresh ground salt and black pepper
Large navel orange, quartered and quartered again
1 pound baby carrots
1 tablespoon butter, melted

  • Preheat oven to 500°.
  • Rub chicken on both sides with sesame oil.
  • Sprinkle with salt, pepper and seasoning.
  • Roast 20 minutes.
  • Remove from oven and lower temperature to 350°.
  • Arrange carrots around chicken pieces and add orange slices. 
  • Roast 1 hour more.
  • Brush with butter and roast 5 minutes more.
  • Remove from oven and squeeze oranges over chicken.
  • Enjoy.

BROKEN BALINESE CHICKEN

I found this recipe and it looked so absolutely delicious that I had to try it!  Well it received 4 thumbs down – WAY TOO BITTER – so it was back to the drawing board.  I guess we are just not Indonesian eaters.  I still liked the basic recipe idea, it just needed something more to our liking!  It was too bitter as is, so I tried a simple fix and Voila’ a new recipe was born.

BROKEN BALINESE CHICKEN
10 6 garlic cloves, minced
3 fresh long red chiles, halved and seeded
1 teaspoon red pepper flakes
6 3 small shallots, halved sliced
2 1 tablespoons chopped fresh ginger
1 cup brown sugar
1 1/4 teaspoon ground turmeric
1/4 cup vegetable avocado oil, plus more for brushing
freshly ground Salt and black pepper
One 4-pound chicken, butterflied 1 1/2 pounds chicken tenders
4 fresh bay leaves
4 2 limes, halved
   2 limes, sliced

  • In a food processor, combine the garlic, chiles, shallots, ginger and turmeric and pulse until finely chopped. 
  • Add the 1/4 cup of avocado oil and pulse to a fine paste. 
  • Transfer the paste to a small skillet and add the brown sugar cooking over moderate heat, stirring, until fragrant and lightly browned, about 5 minutes. 
  • Let the paste cool completely and season with salt and pepper.
  • Cover and refrigerate for at least 4 hours or overnight.

  • Preheat oven to 450°.
  • Uncover chicken and bring to room temperature while oven is heating.
  • Add lime pieces.
  • Bake 20-25 minutes until cooked through.

HONEY WALNUT LEMON CHICKEN

HONEY WALNUT LEMON CHICKEN
2 teaspoons avocado oil
1 teaspoon peeled, grated fresh ginger
1 clove garlic, minced
1/2 cup walnut pieces
1 tablespoon honey
fresh ground salt, to taste

  • Slowly heat avocado oil in skillet.
  • When hot, add ginger and garlic cooking until fragrant.
  • Add walnuts and honey.
  • Cook 2-3 minutes until walnuts turn golden and honey bubbles.
  • Sprinkle with salt.
  • Transfer to apiece of foil to coil.

1 1/2 pounds chicken tenders
fresh ground salt and pepper, to taste
Wondra flour for dredging
3 tablespoons butter
1 teaspoon grated ginger
1 clove garlic, minced
Juice from 2 lemons
2 tablespoons honey
1/4 cup white wine
green onions or parsley for garnish

  • Melt butter over medium high heat.
  • Sprinkle chicken pieces with salt and pepper.
  • Dredge through flour.
  • Add chicken pieces to hot butter browning until golden on both sides.
  • Plate chicken and keep warm.
  • Drain off all but 1 tablespoon of butter and let pan cool slightly.
  • Add ginger and garlic until fragrant.
  • Add lemon juice, wine and honey cooking until boils and slightly thickens.  Be sure to scrape loose bits from the pan.
  • Pour over chicken, sprinkle with walnuts and garnish with green onions or parsley.

CHARDONNAY/MOSCATO CHICKEN, BEET CHEDDAR APPLE TARTS & BEER BATTERED ZUCCHINI

CHARDONNAY/MOSCATO CHICKEN
1 chicken fillet per person
2 + 3 tablespoons butter
2 1/2 tablespoons Wondra flour + flour for dusting
Fresh ground salt and pepper, to taste
1/2 cup favorite wine (I alternate between white Moscato and chardonnay)
Juice of 1 large lemon
1/2 cup heavy cream
Angel Hair pasta
diced green onions
diced tomatoes
Parmesan Cheese

  • Melt 2 tablespoons of butter over medium high heat.
  • Generously salt and pepper chicken pieces.
  • Dredge chicken pieces in flour and add to melted butter.  Brown both sides evenly.
  • Plate Chicken over prepared angel hair.
  • In a small saucepan melt 3 tablespoons butter over medium heat.
  • Whisk in 2 1/2 tablespoons flour until well blended and golden.
  • Whisk in lemon juice and wine, bring to a SLOW boil.
  • Whisk in cream and serve immediately.
  • Pour over chicken pieces and top with green onions, tomatoes and Parmesan cheese.

BEET CHEDDAR APPLE TARTS (from an old recipe page – source unknown)
1 sheet Puff Pastry, thawed and cut into fourths and edges rounded
3/4 cup shredded white cheddar cheese
1 apple peeled, cored and sliced thin
1 beet peeled and slice thin
4 green onions, sliced thin
Fresh ground salt and pepper medley

  • Preheat oven to 400°.
  • Line cookie sheet with parchment paper.
  • Place pastry circles on parchment paper.
  • Sprinkle with salt and pepper.
  • Sprinkle half the cheese on the rounds.
  • Arrange apple slices and beet slices alternately on pastry circles.
  • Top with remaining cheese and green onions.
  • Sprinkle again with salt and pepper.
  • Bake 15 minutes until pastry is golden and slightly puffed.

BEER BATTERED ZUCCHINI 
2-3   zucchini, sliced (I used round – love them)
1 1/2 cup four
1 cup+ Angry Orchard Summer Ale
2 egg yolks
1 tablespoon Avocado oil
Wondra flour for dredging
fresh ground salt and pepper, to taste
Coconut oil for frying
Jalapeno Ranch dressing

  • Whisk together flour, salt and pepper in a large bowl
  • In a smaller bowl whisk together the eggs and avocado oil.
  • Drizzle egg mixture over flour and mix together with a fork until you have a rough dough.
  • Add beer slowly while whisking until you have a smooth batter.
  • Cover with saran and chill at least 1 hour.
  • Bring coconut to frying temperature over medium high heat.
  • Slice zucchini.
  • Dredge in Wondra flour.
  • Drop into batter and coat both sides well.
  • Drop pieces in the oil making sure NOT to crowd.  Brown both sides. 
  • Drain. 
  • Repeat until all pieces are fried.
  • Serve with Jalapeno Ranch dressing.

LEMON PAPRIKA GRILL CHICKEN & BROCCOLI SLAW revisited

I have been making this broccoli salad for years – it’s perfect for summer dinners – especially grilled dinners! I added a new grill recipe that I developed and it turned out PERFECTLY!

LEMON PAPRIKA GRILL CHICKEN
4-6 skin on chicken thighs
Juice of 1 lemon
2 lemons, sliced
1/4-1/3 cup Savory Spice Shop Sweet & Spicy Paprika
1/8-1/4 cup fresh ground Himalayan Pink salt
1/8 cup fresh ground peppercorn medley

  • Prick chicken pieces with fork tines.
  • Pour 1/2 teaspoon of lemon juice over each piece and chill 2 hours.
  • Prepare grill for indirect heat.  I use charcoal and HOT, but indirect heat. I also clean my grill and leave it off during the coals heating up process and then spray it with PAM grill non-stick spray just before adding the meat.
  • Remove chicken from lemon juice and drain.
  • Whisk together paprika, salt and pepper until well blended.
  • Season each piece of chicken with spice mixture, patting to adhere the spices to the meat.
  • Grill chicken skin side up 8-10 minutes.  Adjust as necessary to avoid flame flare-ups.
  • Turn skin side down and grill another 8-10 minutes or until browned or cooked through – again adjusting as necessary for flame flare-ups.
  • Add lemon slices to grill after turning the chicken and grill both sides.
  • Serve chicken over lemon slices.
  • Garnish with parsley.

BROCCOLI SLAW
1 1/2 cups broccoli florets
1/2 head shredded red cabbage (optional)*
2 bunches green onions, sliced
1/4 cup chopped red onion
1/4 cup sunflower seeds (shelled)
1/2 cup golden raisins
1/2 pound bacon cooked crisp and crumbled
1 cup mayonnaise
Juice of 1 lemon
1/4 cup sugar
2 tablespoons apple cider vinegar**

  • In a large mixing bowl toss the broccoli, red cabbage, onions, seeds, raisins and bacon together.
  • In a small mixing bowl or mini food processor, blend the mayonnaise, sugar, lemon juice and vinegar together until smooth.
  • Pour over the vegetable mix.
  • Toss well and chill 24-48 hours before serving.

*add another 1 1/2 cups broccoli florets if omitting cabbage.
**can use pineapple juice instead

ITALIAN CHICKEN & DUMPLINGS

ITALIAN CHICKEN & DUMPLINGS serves 6
3 tablespoons unsalted butter
5 boneless skinless chicken breasts
1 bunch green onions, minced
1 medium red bell pepper, chopped
2 stalks celery, diced
2 carrots, diced
4 cloves garlic, minced
1 teaspoon thyme
1/4 cup Wondra flour
1 28 ounce box Passata (Italian tomatoes)
Fresh ground salt and black pepper, to taste
2 bottles ShockTop beer
2 tablespoons balsamic

  • In a large pot melt butter over medium high heat.
  • Add chicken and season with salt and pepper sauteing until golden and cooked through. Remove with a slotted spoon to a bowl.
  • Add remaining butter to pot and melt.
  • Add onions, red bell pepper, celery, carrots and garlic sauteing until tender.
  • Stir in thyme and flour, blending well.
  • Season with salt and pepper.
  • Stir in beer and vinegar.
  • Add tomatoes.
  • Bring to a rapid simmer, reduce heat and cook uncovered 30 minutes. 
  • Drop dumplings in top of stew.
  • Cover and simmer 10-15 minutes until dumplings are cooked through. 

Prepare dumplings while chicken mixture is simmering.

DUMPLINGS
2/3 cup Wondra flour
1/3 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon sea salt
1 tablespoon unsalted butter, cut into pieces
1/2 cup buttermilk

  • Using your fingers work the butter pieces into dry ingredients until forms small crumbs.
  • Add buttermilk and work into a smooth dough.
  • Roll dough pieces into ping pong size balls.

SOUTH of the BORDER CHICKEN WINGS & BEER BAKED BEANS

SOUTH of the BORDER CHICKEN WINGS
GLAZE
1 cup BBQ sauce (I use Sweet Baby Ray’s Original)
1/4  cup light corn syrup
1 small can chopped green chiles, drained
1 bunch green onions, finely minced
1 teaspoon garlic powder
1/2 teaspoon cumin
Juice of 1 lime

  • In a small saucepan whisk together the BBQ sauce, corn syrup, garlic powder and cumin.
  • Stir in green chiles and onions.
  • Bring to a SLOW boil. Reduce heat and simmer 5 minutes.
  • Whisk in lime juice and set aside.

WINGS
2 pounds chicken tenders
1 teaspoon garlic powder
Fresh ground salt and black pepper

  • Preheat oven to 450°.
  • Line baking sheet with foil and spray with non stick spray.
  • Sprinkle garlic powder, salt and pepper on chicken pieces.
  • Arrange chicken in a single layer.
  • Bake 25-30 until cooked through.
  • Brush with glaze last 10 minutes.
  • Serve with remaining sauce and ranch for dipping.

JALAPENO RANCH (FOR DIPPING)
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey’s California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

  • Whisk all together and chill overnight before serving

BEER BAKED BEANS
1 pound small white beans, soaked over night, drained and sorted
1 medium Vidalia onion, chopped
1 large shallot, sliced
1 cloves garlic, minced
1 tablespoon honey
6 slices bacon, cooked crisp and crumbled
2 bottles Angry Orchard Summer Honey hard cider or Shocktop
1 1/2 cups hot water
2 tablespoons Apple Cider Vinegar
1 KNORR chicken gel bouillon
Fresh ground salt and black pepper, to taste

  • Preheat oven to 350°.
  • In a large skillet cook bacon, reserving 1 tablespoon of the bacon grease.
  • When bacon is done, add onions, shallot and garlic to bacon grease sauteing until opaque.
  • Whisk together the beer, hot water and bouillon. Add to onion mixture and bring to a SLOW boil.
  • Add honey, vinegar, salt and pepper.
  • Add beans and return to a boil.
  • Transfer to baking dish baking until beans are tender and moisture is absorbed.
  • Stir in bacon just before serving.

My family added some of the extra wing sauce from above to the beans and LOVED it.

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PAPRIKA CHICKEN and the RUB RUB RUB!

There are so many foods to work with, but honestly most of us use the same basic meats, beef, chicken pork or fish.  One of the best ways to spice it up a bit is to use spice rubs.  Most rubs use simple ingredients, but finding your favorite flavor combination can make the difference between eating the same old thing or trying a BOLD new flavor.  Sometimes the rub seasoning mixes can be added to your wet mixtures instead of directly being rubbed on the meats and have just as great a flavor enhancement.

PAPRIKA CHICKEN
1/4 cup tomato paste
1 tablespoon + 1 tablespoon Penzey’s Sweet Smoked Paprika
1 teaspoon oregano
2 cups buttermilk
2/3 cup cornstarch
1 1/4 cup self rising flour
Fresh ground salt and black pepper, to taste
Avocado oil & Crisco

  • Sift together flour, cornstarch, salt, pepper and 1 tablespoon paprika, set aside. 
  • Whisk together buttermilk, tomato paste, 1 tablespoon paprika, oregano, salt and pepper.
  • Dredge chicken pieces in four, making sure to coat ALL edges and folds. Save remaining flour mixture for use later.
  • Submerge chicken pieces in buttermilk mixture and chill 3-4 hours.
  • Heat a combination of avocado oil and Crisco over medium high heat.
  • Place remaining flour in a shallow dish.
  • Remove each chicken piece from the buttermilk shaking off excess.
  • Dredge each piece in flour mixture.
  • Fry until golden, turning only once about 15-20 minutes.
  • Using a wire rack place chicken pieces to drain.

Rubs will store, but I prefer to make them fresh for each recipe. 

Here are a few of my other favorite flavor combinations for rubs:

CHILE COFFEE – great for beef
1 teaspoon espresso powder
2 tablespoon ancho-chile powder
1/4 cup packed dark brown sugar
1/2 teaspoon fine sea salt 
1/2 teaspoon fresh ground black pepper
pinch of cinnamon
pinch nutmeg

  • Mix together and store at room temperature.

SESAME SPICE – great for chicken
1/4 cup sweet paprika
1 1/2 teaspoons cumin
2 teaspoon sesame seeds
1/2 teaspoon fresh ground Himalayan Pink salt
1/2 teaspoon fresh ground black pepper
pinch sugar

  •  Mix together and store at room temperature.

ORANGE CORIANDER – great for fish
2 tablespoons finely grated lemon zest
2 teaspoons finely grated orange zest
2 teaspoons finely ground coriander
1/2 teaspoon fresh ground Himalayan Pink salt 
1 teaspoon fresh ground black pepper

  •  Mix together and store at room temperature.

Here are a few other flavor combinations that are great for fried chicken:

SPICED MUSTARD
1 tablespoon ground mustard
4 teaspoons OLD BAY seasoning
flour
buttermilk
2-3 teaspoon Frank’s hot sauce

  • Add dry seasoning to dredge mixture.
  • Add hot sauce to buttermilk.
  • Coat chicken pieces with buttermilk mixture for several hours.
  • Drain chicken pieces, dredge through flour mixture and fry as normal.

LEMON PEPPER
1 teaspoon fresh ground black pepper
Fresh ground Himalayan pink salt
Zest from 1 lemon
4 cloves garlic, minced
Juice from 1 lemon
flour
buttermilk

  • Add dry seasoning to dredge mixture.
  • Add garlic, zest and lemon juice to buttermilk.
  • Coat chicken pieces with buttermilk mixture for several hours.
  • Drain chicken pieces, dredge through flour mixture and fry as normal.

    BBQ CARROTS
    1 bag baby carrots
    2/3 cup favorite BBQ sauce
    1/4 cup honey

    • Steam or boil carrots until tender.
    • Whisk together the honey and BBQ sauce.
    • Heat sauce mixture for 30-45 seconds on high in the microwave.
    • Toss together and serve.

      AZTEC CHICKEN

      AZTEC CHICKEN
      1 chicken breast per person
      1 slice thin tavern ham per person
      1 thin slice mozzarella or provolone cheese per person
      2-3 pieces sun dried tomatoes, drained of oil
      3 tablespoons Taco Bell mild sauce
      1/2 teaspoon Italian seasoning per person
      egg wash
      flour for dredging
      Panko crumbs, finely ground
      1 tablespoon butter per breast
      Salt & Pepper to taste

      • Preheat oven to 350 degrees.
      • Spray baking dish with non-stick cooking spray.
      • Flatten chicken breasts to 1/4 inch thickness.  I place them between 2 sheets of wax paper and use a rolling pin.
      • Salt and pepper each breast.
      • Spread a layer of ham and then cheese.
      • Sprinkle with Italian seasoning and place several tomato pieces on top.
      • Begin with smallest edge and begin rolling. Secure with a cooking band.
      • Roll chicken bundle in egg wash.
      • Mix together flour and Panko crumbs,
      • Dredge chicken bundle first in egg wash and then in Panko mixture.
      • Heat a small amount of oil in a skillet and lightly brown chicken bundles before placing them in a baking dish.
      • Sprinkle with lemon juice and melted butter.
      • Bake 20-35 minutes until chicken is cooked through.

      SAUCE
      1/2 cup sun dried tomatoes, drained of oil
      2 cloves garlic, minced
      Juice of 1 lemon
      3 tablespoons butter
      1/2 cup heavy cream
      1 tablespoons Wondra

      • In a small food processor chop sun dried tomatoes, taco sauce, garlic and lemon juice until well blended.
      • In a small sauce pan melt butter over medium high heat.
      • Whisk in flour until golden.
      • Add cream, blending until smooth.
      • Bring to a SLOW boil and reduce eat to a simmer.
      • Whisk in tomato mixture and heat through to desired consistency.

      PICKLE BRINED FRIED CHICKEN with BUTTERMILK CREAM GRAVY

      PICKLE BRINE FRIED CHICKEN 
      1 jar Zucchini relish
      8 skinless, boneless chicken breasts
      2 cups buttermilk
      Flour for dredging
      salt and pepper to taste
      coconut oil for frying
      garnish

      • Poke each piece of chicken with a fork.
      • Add chicken and zucchini relish to a large ziploc bag.
      • Chill 3 hours.
      • Remove chicken from brine, scraping off chunks of relish. Chill until ready to fry.
      • Heat oil in large skillet.
      • Dredge chicken pieces through the buttermilk and then the flour, patting the flour into all the crevices.
      • Add chicken to oil cooking until golden on both sides.
      • Serve with mashed potatoes and buttermilk cream gravy.

      ***Original recipe called for:
      1 tablespoon toasted yellow mustard seeds
      1 tablespoon toasted brown mustard seeds
      1 1/2 tablespoons toasted coriander seeds
      1 cup apple cider vinegar
      2/3 cup kosher salt
      1/3 cup sugar
      1/ cup chopped fresh dill

      BUTTERMILK CREAM GRAVY
      4 tablespoons butter
      1/4 cup Wondra flour
      1 container KNORR chicken gel bouillon
      1 cup water
      1 cup buttermilk
      Fresh ground salt and black pepper, to taste

      • Whisk together the bouillon gel and water until smooth.
      • Add buttermilk until well blended. Set Aside.
      • Melt butter in saucepan over medium heat.
      • Add flour, whisking until golden and smooth.
      • Gradually add buttermilk mixture and bring to a SLOW boil.
      • Reduce heat and simmer until thickening begins.
      • Salt and pepper to desired taste.

      ZUCCHINI RELISH
      5 cups shredded zucchini
      1 cup chopped Vidalia onion
      1 cup red pepper
      1 cup green pepper
      2 1/2 tablespoons salt
      2 cups water
      1 tablespoon celery seed
      2 1/2  teaspoons turmeric
      2 1/2 teaspoons nutmeg
      1 1/4 cup white or apple cider vinegar

      • Whisk together the spices and sugar. Set aside.
      • Toss together zucchini, onion, red and green peppers.
      • Sprinkle with salt and toss again.
      • Pour 2 cups water over top.
      • Soak over night.

      • Drain and rinse WELL! (I use a cheesecloth to gently wring out remaining water from the veggies.
      • Add veggies to a large pot.
      • Add spice mixture and vinegar, stirring to coat.
      • Bring to a boil, then simmer for 25-30 minutes until veggies are soft.
      • Pour into hot sterilized jars and water bath 10 minutes.

      SLOW COOKER MOO SHU CHICKEN & GREEN ONION PANCAKES

      SLOW COOKER MOO SHU CHICKEN 
      1/2 cup Hoisin sauce
      2 tablespoons water
      2 tablespoons white wine
      4 teaspoons sesame oil
      1 tablespoon cornstarch
      1 tablespoon soy sauce
      3 cloves garlic, minced
      16 ounce package coleslaw mix (cabbage and carrots)
      1 bag shredded carrots
      5-6 boneless, skinless chicken thighs
      green onions for garnish

      • Combine Hoisin sauce, water, sesame oil, soy sauce, wine, cornstarch and garlic.
      • In slow cooker place cabbage and carrots on the bottom.
      • Top with chicken pieces.
      • Drizzle 1/4 cup of the Hoisin sauce mixture.
      • Cover and cook on low 6 hours.
      • Stir in remaining Hoisin sauce mixture.
      • Serve over green onion pancakes.
      • Top with green onions for garnish.

      GREEN ONION PANCAKES 6 servings
      2 cups flour
      1 cup boiling water
      3 tablespoons sesame oil
      1 1/4 cups chopped green onions including tops
      fresh ground salt and pepper to taste

      • Sift flour into a bowl and make a well in the center.
      • Pour boiling water into the well.
      • Working quickly, use a wooden spoon and work water into the flour to make a stiff, but not dry dough. Knead lightly into a bowl.
      • Remove dough from the bowl and brush with sesame oil.
      • Invert bowl over dough and let cool 5 minutes.
      • Lightly knead dough until smooth and elastic.
      • Brush again with sesame oil and place in plastic bag. 
      • Set aside for an hour.

      • Roll dough back and forth to form a log about 10 inches long.
      • Cut into 6 equal pieces.
      • Roll each piece into a ball.
      • Roll out each ball to a 7 inch pancake.
      • Brush with sesame oil.
      • Sprinkle with salt.
      • Top each pancake equally with green onions.
      • Roll into a tight coil.
      • Brush with sesame oil.
      • Using a rolling pin flatten into a thin 5 inch pancake trying to keep the onions on the inside.
      • Use enough coconut oil to make 1inch deep in a shallow skillet.
      • When oil is hot, cook pancakes until golden brown, turning once.
      • Drain on paper towels and sprinkle with salt.

      Chicken Gumbo & Sweet Chile Buttermilk Herb Dressing

      This recipe originally called for okra.  Not even this southern girl likes okra and the best substitution for okra is eggplant, but hubs can’t stand that so I substitute the split peas.

      CHICKEN GUMBO
      *1 1/4 pound boneless, skinless chicken pieces
      1 tablespoon avocado oil
      1 large Vidalia onion, chopped
      1 large shallot, chopped
      5 ribs celery, sliced
      4 cloves garlic, minced
      1 KNORR chicken gel bouillon
      1 teaspoon dried thyme
      1 cup dried split peas
      1 can petite diced tomatoes
      2 teaspoons file’ powder
      Fresh ground salt and black pepper, to taste
      2 cups water
      Brown rice

      • Oil sides of crock pot.
      • Place onions, shallots, tomatoes, garlic and celery on bottom of crock pot.
      • Top with split peas and then chicken.
      • Whisk together water, bouillon gel, thyme, salt, pepper and file’ powder.
      • Pour over Chicken.
      • Cover and cook 8-10 hours on low or 4-6 hours on high.
      • Serve over rice.

      *I add these frozen and they work great.

      SWEET CHILE BUTTERMILK HERB DRESSING
      1 cup buttermilk
      1/4 cup mayonnaise
      1/4 cup sour cream
      3 cloves garlic, minced
      1 small shallot, minced
      2 teaspoons freshly chopped chives
      1 tablespoon parsley paste
      1 tablespoon Frank’s Red Hot Sweet Chili Sauce
      Fresh ground salt and pepper, to taste

      • Using a quart  jar, add all ingredients and shake to mix well.
      • Chill several hours to blend flavors.
      • Shake well and toss with salad.