Tarragon Recipes
Tarragon Chicken Salad
Sandwich
2 cups cooked and
diced chicken
1/2 cup mayonnaise
1 tablespoon spicy mustard
1/3 cup diced celery
1 green onion, finely sliced
1 tablespoon Spice Barn
Tarragon
1 tablespoon Spice Barn Parsley
8 slices bread of choice
1 tomato
4 slices Swiss cheese
8 slices bacon
Combine chicken, mayonnaise, mustard, celery,
tarragon, parsley, and onion. Top 4 slices of bread with mixture. Top with
a tomato slice and 2 strips of bacon. Place cheese on top of other 4 slices
of bread and melt under broiler. Place slices of bread together for
sandwich. Note: This is a wonderful chicken salad for stuffing miniature
tomatoes as an appetizer.
Tarragon Tip!!
Add
small amount of tarragon to any type of chicken soup for added zip!
Tarragon Omelet
6 eggs
1 tablespoon
Spice Barn Tarragon
1/2 teaspoon salt
1/2 teaspoons pepper
2 tablespoons water
2 tablespoons butter
1 tomato, diced
1/2 cup cheddar cheese
1/2 cup mozzarella cheese
Combine eggs, tarragon, salt, pepper, and
water. Add butter to pan and pour in mixture. Lift eggs with spatula and
tilt pan until eggs have set. Sprinkle half of omelet with tomato and
cheeses; fold and serve. Garnish with extra cheese, diced tomatoes and
parsley.
Tarragon Vinaigrette
1 cup olive oil
1/2 tablespoons tarragon wine vinegar
1 teaspoon
Spice Barn Tarragon
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons sugar
Place all ingredients in a jar with a tight
fitting lid; cover and shake. Serve over greens.
Shrimp and
Mango with Herb Sauce
Basic Shrimp
3 Mangoes
Herb Dressing
Greens of Choice
Basic Shrimp:
2 Pounds frozen shrimp, peeled and deveined with tail on
Spice Barn Old Gulf Seasoning
2 Tablespoons Olive oil
Lemon Juice from one lemon
Thaw
shrimp, rinse and drain. Drizzle with lemon juice; toss, dry thoroughly.
Drizzle with olive oil and sprinkle liberally with Old Gulf Seasoning. On
lightly greased pan, which has been preheated, broil 2 minutes on one side;
turn, and broil 1 ½ minutes. Remove from oven, transfer to cooled baking
sheet and chill quickly in freezer until well chilled. (Do not freeze)
Herb Sauce:
Process in
blender:
1 cup mayonnaise
2 tablespoons Spice Barn Parsley
¼ cup green onions, chopped
2 tablespoons sour cream
1 tablespoons white wine vinegar
1 teaspoon
Spice Barn Tarragon
1 teaspoon Dijon mustard
Serve:
Arrange greens on
plate; mound on shrimp with cubes of mango. Serve dressing on side in
decorative sauce cup.
Marinated Artichokes
2 tablespoons lemon juice
2 tablespoons salad oil
1 tablespoon sugar
dash garlic salt
1/4 teaspoon Spice Barn Oregano
1/4 teaspoon
Spice Barn Tarragon
2 cups canned artichoke hearts, drained
Combine all ingredients with 2 tablespoons water
in a bowl. Cover, chill overnight. Drain and sprinkle with
paprika and serve. |
