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These recipes feature Chef Guy's Blendz. Give them a try and let us know what you think. Do you have your own recipe that uses Chef Guy's Blendz? We would love to hear about it.

Moroccan Hot Toddy

¼ tsp Chef Guy's Moroccan Jerk Blend
2 Cups Milk
2 tbsp brown sugar
2 tbsp pure honey
1 shot glass of maple whiskey and/or 1 shot glass of regular whiskey (depending on what you have in the cupboard and what you prefer)

Bring milk to a boil. Cream all other ingredients in a bowl. Once milk is ready, whisk in the other ingredients until frothy.  Serves Two.  ENJOY


Moroccan & Smoked Gouda Stuffed Mini Pots

3 lbs Baby Red Potatoes
2 tbsp of Butter
1/4 cup of Buttermilk
1/2 tsp Chef Guy's Moroccan Jerk Blend
1/2 tsp Horseradish 
pich of salt and pepper to taste
1/2 cup shredded Smoked Gouda

Bake potatoes at 400 degees for 30 minutes or until soft. Cut off tops of potatoes and scoop out the centers, leaving approximately 1/4 inch of potato around the edges. Place the scooped out portion of the potato into a mixing bowl and add all remaining ingredients. Whip until smooth. Using a piping bag, pipe the whipped potato into each shell.  Bake at 400 degrees unitl golden brown. Serve as an appetizer or part of an entree! ENJOY!!


Honey Chipotle BBQ Roasted Nuts

50 grams of butter
2 tbsps of honey
2 tbsps of Chef Guy's Chipotle BBQ Blend (divided in half)
1 kg of mixed raw nuts of your choice
2 tsps sea salt

Preheat oven to 350 degrees. Melt butter and honey in a sauce pan over medium heat. Place all the nuts onto a large roasting tray.  Pour the melted butter and honey over the nuts and mix well.  Sprinkle 1 tbsp of Chef Guy's Chipotle BBQ Blend over the nuts and mix well to coat the nuts.  Roast for 10-20 minutes - checking often - watch the honey doesn't burn.  Remove from the oven. Season with the remainder of Chef Guy's Chipotle BBQ Blend (you may want to add more depending on your preference) and 2 tsps of Sea Salt.  Let cool and ENJOY!!


Pumpkin Spread

1 796 ml can of Pure Pumpkin puree
1 cup of apple juice
2 tsp ground ginger
1 pinch of ground clove
1/4 tsp salt
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
1 cup brown sugar
juice of 1/2 lemon

Set aside lemon juice and combine all other ingredients in a large saucepan.  Bring to a boil, lower heat and simmer for 30 minutes; stirring occasionally.  Keep a lid tilted over the saucepan as the bubbling will get messy.  Remove from heat, stir in lemon juice and let cool.  ENJOY!!  Serves Lots!


Cajun Buttermilk Biscuits

2 ¼ cups All-purpose flour
2 tbsp granulated sugar
2 ½ tsp baking powder
½ tsp baking soda
½ tsp Chef Guy’s Cajun Sea Salt Blend
½ cup cubed butter
½ cup cheese (optional)
1 cup buttermilk
1 egg lightly beaten

Stir together flour, sugar, baking powder, baking soda and Chef Guy’s Cajun Sea Salt. Cut in butter and mix into coarse crumbs. Stir in cheese. Add buttermilk and stir with a fork until the mixture resembles soft, slightly stick dough. With flour on hands, press dough into a ball and kneed gently 10 times. Gently pat dough into ¾ inch thick round. Cut out biscuit rounds to your desired height and place on non-greased baking sheet. Brush the top or each biscuit with egg. Bake at 425 for 12-15 minutes. Remove – let cool and ENJOY!! Makes approx 12 biscuits


Cajun Caesar

Chef Guy's Blackened Cajun Blend
Celery Salt
Lemon
Clamato Juice
Vodka
Tabasco
Worchestershire Sauce
Salt & Pepper

Caesar Rimmer:  Equal proportions of Chef Guy's Blackened Cajun Blend and Celery Salt.  Rim your glass.  Combine all ingredients over ice to your desired measurements    ;-)    Sprinkle more Blendz on top, add celery stick, stir and ENJOY!! Serves One

 ~ Photo and Food Styling compliments of Melanie Cantwell Designs ~ 


Quinoa Salad

1 tbsp of Chef Guy's Morroccan Jerk Blend
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup toasted almonds
1 cup raisins 
1 cup diced red pepper
1/2 cup diced red onion
1/2 cup chopped parsley
1/2 cup seasoned rice wine vinegar
3 tbsp extra virgin olive oil

Bring water to a boil and add Quinoa.  Cover and simmer for 12-15 minutes.  Remove lid, set aside and let cool.  In a large bowl, combine all other ingredients.  Stir in Quinoa.  Refrigerate and let all flavors mingle.  ENJOY!!  Serves Several!


Moroccan Carrot Dip

Please Remember to Buy Local 
This Recipe Created By:
Chef Ilona Daniel

In a preheated, 400 degree oven, place the following ingreditns onto a sheet tray lined with parchment paper and bake in the oven until carrots and garlic are completely cooked:

1 lb or (4-5 medium) peeled carrots, and chopped into 1” rounds
1 head of garlic, peeled whole cloves
2 Tbsp Chef Guy’s Moroccan Jerk Blend
3 TbspOrganic Canola Oil
Salt to taste

Puree this mixture in a food processor, and add:
2 Tbsp Ginger, grated
Juice and Zest of 1 lime (you may require a second lime if limes aren't juicy)
1 package Cream Cheese (you can use low-fat here if you like)
1 Cup ADL Sour Cream (you can use lower fat here if you prefer)
Once mixture is completely processed to desired texture, scoop into a bowl. Stir in:
3 Green Onions, sliced
1/3 Cup Cilantro, chopped

 Serve with corn chips or crackers, top with cilantro leaves and ENJOY!! Serves A LOT


Faux Pad Thai

1 spaghetti squash
2 chicken breasts – cubed
2 cups of colored peppers
1 white onion
1 bundle of green onion
3 tbsp of minced garlic
2 bunches of Baby Bok Choi
3 tbsp of white sugar
2 tbsp of light soy sauce
2 tbsp of rice vinegar
1/3 cup of vegetable oil
1 egg
2 tbsp of red chilies
1/2 lime

Cut spaghetti squash in quarters. Scoop out the middles.  Brush with oil and dust with Chef Guy’s Cajun Sea Salt.  Bake at 375 degrees for 30-40 minutes or until tender.

Sautee chicken breasts using half of the oil until full cooked - set aside.  Sautee all vegetables together in the rest of the oil until desired tenderness.  Combine chicken and vegetables together and add light soy sauce, sugar, rice vinegar, chilies and lime juice. Scoop out the cooked spaghetti squash and add to the vegetables and chicken.  Toss together and while continuing to cook on high, add the egg and scramble all together.  ENJOY!! Serves 4


Curried Moroccan Apple and Squash Soup

1 large butternut squash
6 Cortland apples
8 cups of vegetable stock
1 white onion
1/4 cup extra virgin olive oil
2 tbsp chopped cilantro
1 tbsp curry
1 tsp Chef Guy's Moroccan Jerk Blend
Salt and Pepper to taste

Peel and dice squash and onion into one inch cubes.  Roast vegetables at 375 degrees for 30 minutes with extra virgin olive oil, salt and pepper.  Dice applies into one inch cubes and add to vegetable stock with Chef Guy's Moroccan Jerk Blend, curry and cilantro. Add roasted vegetables and simmer until tender - approximately 20-25 minutes.  Puree, garnish with homemade croutons and cilantro and ENJOY!!  Sereves A LOT!


Roasted Red Pepper and Tomato Bisque

8 cups of vegetable stock
1 dozen vine ripened tomatoes
2 medium red peppers
4 cloves of garlic
1 red onion
1/4 cup rice wine vinegar
1/4 cup extra virgin olive oil
2 tbsp fresh chopped basil
1 tsp Chef Guy's Chipotle BBQ Blend
Salt and Pepper to taste

Quarter the tomatoes, red pepper and red onion.  Season with salt, pepper, extra virgin olive oil and rice wine vinegar.  Add garlic cloves and mix well. Roast at 375 degrees for 20 minutes.  Add roasted vegetables to vegetable stock.  Add Chef Guy's Chipotle BBQ Spice and fresh basil.  Simmer for 15-20 minutes.  Puree and garnish with fresh parmesan cheese, basil leaves and ENJOY!!  Serves A LOT!

 


Double Smoked Maple Bacon Wrapped PEI Scallops

12 slices of double smoked maple bacon
2 dozen scallops
2 tsp of Chef Guy’s Seafood Blend

Lightly season the scallops with Chef Guy’s Seafood Blend.  Cut bacon strips in half and wrap one scallop per half strip and secure with a wooden toothpick.  Bake at 375 for until bacon is crisp and ENJOY!!  Serves 4


Seafood Chowder

12 oz of Lobster meat
8 oz  of baby Scallops
8 oz of baby Shrimp
1 - 10 oz can of baby Clams
6 oz of Haddock
6 oz of Salmon
1 med diced Spanish onion
2 diced stalks of celery
1 tbsp of Chef Guy's Seafood Blend
1/4 cup of flour
1/2 cup of 10% milk blend
2 cups of diced potato

Cook 2 cups of diced potato and set aside.

In a 2 quart pot, fill half way with water and bring to a simmer. Add baby scallops, baby shrimp, haddock and salmon.  Cook on medium heat for 6-8 minutes.

Transfer fish to a bowl - reserve the left over liquid and set aside for later.  In the same empty pot, add a 1/4 pound of butter on medium heat and sauté the onions and celery with 1 tbsp of Chef Guy's Seafood Blend.  Stir in 1/4 cup of flour until mixed thoroughly.  Slowly add reserved liquid, cooking on medium heat until desired thickness is reached. Add 1/2 cup of 10% milk blend.  Add lobster meat, baby clams (with juice) and the cooked potatoes and simmer for 8-10, minutes.  Serve and ENJOY!!  Serves 10-12ppl

 


Blackened Cajun Salmon

4 X 5oz Salmon Fillets 
8 Lobster claws
1 bunch of Baby Carrots 
1 bunch of Beets with greens
Juice of one lemon
1 tsp of Chef Guy's Moroccan Jerk Blend
1 tbsp of Chef Guy's Blackened Cajun Blend
1/2 tsp of Chef Guy's Cajun Sea Salt Blend

Grill Salmon fillets on medium heat.  Finish with Chef Guy's Blackened Cajun Blend.  Steam beets and baby carrots separately, drain water and dust with a pinch of Chef Guy's Moroccan Jerk Blend.  Sautee beet greens with Chef Guy's Cajun Sea Salt and butter.  ENJOY!!  Serves 4


Chipotle BBQ Aioli

2 tbsp Chef Guy’s Chipotle BBQ Blend
Juice of one lemon
1 tsp fresh cracked pepper
2 cups of mayonnaise

Blend all ingredients and serve with BBQ burgers, grilled chicken, roast beef sandwiches or  simply use as a vegetable or French fry dip and ENJOY!!


Dips

Chipotle BBQ Dip or Cajun Blackened Dip

8 oz cream cheese
1 tbsp Chef Guy’s Chipotle BBQ OR Cajun Blackened Blend
Juice of one lemon
1 tbsp of brown sugar
1 tsp fresh cracked pepper

Blend all ingredients and serve with baked pita chips, crackers, pretzels or your favorite vegetables and ENJOY!!


Big Grill Spiced Rib Eye with Blue Cheese Butter

Ingredients for Steaks
4 x 8oz Rib Eye Steaks
2 tbsp of Chef Guy’s Big Grill Blend
½ cup of olive oil

Ingredients for Blue Cheese Butter
3 tbsp unsalted butter at room temperature
3 tbsp of crumbled blue cheese
1 tsp of lemon peel
2 tsp chopped fresh parsley
1 tsp fresh cracked pepper

Season steaks with Chef Guy’s Big Grill Blend and olive oil and refrigerate for 1-2 hours.  Grill Rib Eyes to desired wellness.

Directions for Blue Cheese Butter
Mix all ingredients in a bowl and dollop over warm steaks from the grill and serve with your favorite PEI potatoes or summer fresh salad and ENJOY!!  Serves 4


Moroccan Jerk Chicken

4 X 6oz boneless, skinless chicken breasts
2 tbsp Chef Guy’s Moroccan Jerk Blend
Juice of one lemon
2 cups of plain yogurt
1 cup of chicken broth
½ cup crushed tomatoes
3 minced garlic cloves
1 finely diced small Spanish onion
1 finely diced carrot
1 finely diced celery stock

Season chicken with Chef Guy's Moroccan Jerk Blend and brown with oil in non-stick frying pan and set chicken aside.  Sautee onion, celery, garlic and carrot for one minute.  Add broth, yogurt and tomatoes and simmer for 4-5 minutes. Return chicken to the mix and place in the oven at 350 for 25 minutes, until chicken is cooked and serve over your favorite rice and ENJOY!!  Serves 4


Cajun Seafood Salad

2 lobster claws
2 scallops
2 shrimp
2 x 2oz salmon pieces
2 x 2oz haddock pieces
1 tbsp of Chef Guy’s Blackened Cajun Blend
¼ cup white wine
¼ cup olive oil
1 tbsp butter
Juice of one lemon

Arrange seafood on a pie plate and season with oil, wine and butter.  Sprinkle with Chef Guy's Blackened Cajun Blend.  Broil until fish is tender and serve over your favorite fresh Greek, Garden or Spinach salad and ENJOY!!    Serves 2


PEI Roasted Garlic and Buttermilk Dip

1 pkg cream cheese
1 cup Buttermilk
1 cup Purity or ADL Sour Cream
1 bulb roasted garlic (approximately ½ cup)
2 tsp Guys Seafood Blendz
¼ cup parsley, finely chopped
1 bunch green onions, thinly sliced
Worcestershire Sauce & Frank’s Red Hot, a few dashes of each

In a stand mixer, using the paddle attachment, begin to whip the cream cheese. Once the cream cheese begins to soften, add in the sour cream; mix until they are combined. With the speed on low, slowly add in the buttermilk until all is incorporated. Add in the remainder of ingredients, and mix on a low speed just until all the ingredients are incorporated.  Add salt, and pepper to your preference. The consistency of this dip should be similar to a standard chip dip. Should the mix be too thick, add in a little splash of buttermilk to thin it out.  ENJOY!! Serves 12

Created by Chef Ilona Daniel