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Recipes

Follow Your Bliss Chicken Kabab

Chicken Kabab

Follow Your Bliss Chicken Kabab recipe using special Italian herb blend by Roberto Cruz/ Owner & Chef/ Follow Your Bliss Catering Co

 

Ingredients 

2 lbs. chicken diced 1 ¼” cubes

8 oz. baby Bella mushrooms

1 med. red onion diced 1 ¼”

1 pt. cherry tomato

FYB (Follow Your Bliss) Italian Herb Blend

About 4 oz. or ½ Cup Oil

Salt and pepper to taste

Juice of 1 each Lemon & Orange

How to make Follow Your Bliss Chicken Kabab

In large bowl add chicken, onion, coat with oil & juice, salt & pepper, dusting of Follow Your Bliss Italian herb blend, toss together, chill 3 hours if possible. Skewer tomato, mushroom, onion & chicken. Cook to 165 degrees. Rest. Serve with your favorite salad, rice pilaf or side.

Many of our customers have enjoyed cooking with our spice blends and shared their pictures and experience with us. Check out our Online Spice Shop and start cooking like a chef with Follow You Bliss Catering today!

 

Citrus Alfredo Sauce

Citrus Alfredo Sauce

by Roberto Cruz/ Owner & Chef/ Follow Your Bliss Catering Co

Chef Roberto of Follow Your Bliss Catering

These are the flavors I use in my everyday cooking and have had on hand for years. I’ve successfully implemented them in menus and kitchens from country clubs, yacht clubs, catering for professional sports teams, hotels, corporate training facilities, restaurants, dining rooms and for my catering business. If I could thermally bag and ship them, I’d be able to cook with my family or friends from anywhere and extend my reach to the entire country while making an affordable gourmet product!

Leading to our line of signature spices: • BBQ Dry Rub • Taco Spice • Crack Asian Spice • Churro Dessert Sugar • Citrus Parmesan • Italian Herb Blend • Jamaican Jerk Rub

I’ve attached a few recipes for those who have already discovered our spices (on every pack as well) and those ready to try them, here is one for you.
Be and treat others well and always Follow Your Bliss.
Cheers!
Chef Roberto

Citrus Alfredo Sauce

Ingredients 

½ medium onion small diced
1 shallot minced
1 clove garlic creamed
1.5 oz. extra virgin olive oil
4 oz. white wine
12 oz. half and half
4 oz. package of Follow Your Bliss Citrus Parmesan
Salt and Pepper to taste
Three sprigs Italian parsley chopped fine (garnish)

Roux
½ stick unsalted butter
2 oz. all-purpose flour

Roux: In small sauté pan toast flour lightly and add butter. Stir with heat resistant spatula until incorporated and flour starts to smell nutty. Set aside.


In medium saucepan add olive oil, onion and shallot, sauté adding garlic last to avoid scorching. Deglaze with wine loosening remnants from pan with heat resistant spatula. Reduce about 2/3 rds. Add half and half, bring to simmer and whisk in FYB Citrus Parmesan. Crumble cooled roux into mixture while continuing to whisk until roux is thoroughly dissolved. Remove from heat, use on your favorite pasta, protein or white pizza.!!

Follow Your Bliss spice blends

Many of our customers have enjoyed cooking with our spice blends and shared their pictures and experience with us. Check out our Online Spice Shop and start cooking like a chef with Follow You Bliss Catering today!

 

Penne with Butternut Squash, Prosciutto and Cherry Tomato Sauce

This is a great recipe for the fall season by Da Sesto Italiano Ristorante

 Sugo Alla Zuccha, Prosciutto e Pomodori Cigliegia

Butternut Squash, Prosciutto and Cherry Tomato Sauce

Recipe for Four

½ Cup Extra Virgin Olive Oil

1/2 Cup Diced Spanish Onions

1/2 Cup Dice Celery

1 Tsp. Rosemary (Preferably Fresh)

2 Cups Butter Nut Squash, Peeled and diced medium size.

2 Cups Cherry Tomatoes

¼ Cup fresh Parsley

1 Lbs. Da Sesto Fresh Penne. Cooked to taste.  (You can use 1/2 Lbs. of dry)

¼ cup Prosciutto Thickly sliced and chopped.

¼ Parmesan Cheese Shredded

½ Cup Water

Salt and Pepper to Taste

Heat the oil in a sautée pan over medium heat. Add the onions, rosemary and celery and coot until onion and celery are tender, about 8 minutes.

Add the butternut squash and tomatoes. Bring to a Boil. Reduce heat, cover and simmer for 18 – 20 min.  Stir in prosciutto and parsley and let simmer 5 minutes more.

Add the cokked pasta and ¾ of the parmesan cheese. Toss well and season with salt and pepper. Serve and garnish with remaining cheese.

Buon Appetito

 Sesto

 

Please let us know how it turns out for you.