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To Bill & Sue: Happy Holidays 2005 - THE SIMPLE SAUCE

Chicken with the Simple Sauce from Kendra's Kitchen
4 skinless, boneless free range chicken breasts
2-3 tbsp. olive oil , low sodium chicken broth or no fat cooking spray
2-3 tbsp. The Rub & Southwest Seasoning from Kendra's Kitchen ®
3/4 cup red or white wine
1 shallot, sliced into rounds
1 cup lowfat or regular sour cream, crème fraiche or heavy cream
2 tbsp. freshly chopped cilantro , sage, basil, dill or rosemary

Rub the Southwest Seasoning from Kendra's Kitchen ® on each breast. Heat olive oil , broth or spray the sauté pan over medium heat. Place breasts in the pan and cook for 6-8 minutes , turn and cook for 3-4 minutes. Deglace with wine, reduce to 1/4 cup. Add shallots, cream & fresh herb. I ncrease heat and cook until sauce bubbles or is reduced by half.

High altitude > Increase cooking time.

1.800.894.9086

Hors d'oeuvre Flatten chicken breast with a meat tenderizer. Sprinkle seasoning on each: roll into a pinwheel and slice into rounds. Secure with a toothpick. Follow instructions for Chicken with The Simple Sauce : omit shallot & herb and decrease cooking time to 4-6 minutes.

Crudit é Dip Mix equal parts sour cream and mayonnaise and

The Rub & The Southwest Seasoning From Kendra's Kitchen ®. Add fresh basil for an herb dip. Lowfat Version Puree lowfat cottage cheese in blender and mix 1/3 part nonfat yogurt or nonfat sour cream & The Rub & Southwest Seasoning from Kendra's Kitchen ® . Use lowfat mayo & sour cream.

The Simple Sauce: a Protein, a Cream, a Fresh Herb & the Seasoning ; Deglace pan with Red or White Wine, Pairings : Chicken, sour cream , cilantro & the seasoning ; Beef or bison, heavy cream , thyme & the Seasoning ; Salmon, crème fraiche, dill or tarragon & the seasoning; Lamb, combo of goat cheese& heavy cream, rosemary, the seasoning; Pork, Sourcream, Sage & the Seasoning; Tempeh, yogurt or pureed soft tofu , basil & the Seasoning . (Follow instructions for the S imple S auce . Meat , Lamb or Pork >red wine: Fish, Poultry & Tempeh >white wine to deglace the pan)

Every day Use as DRY RUB for Grilling or Smoking, or a s a substitute for salt & pepper. S imply sprinkle this very low sodium savory seasoning over popcorn, poultry, beef, game, fish, pork, eggs, Tempeh, potatoes, pasta and vegetables. No msg & very low sodium. black pepper, chile powder, sea salt, garlic powder & other natural spices. As Featured by FOOD NETWORK CHANNEL/BOBBY FLAY BBQ.

XYZ Corporation wishes you a Happy Holiday Season 2005

Chicken with the Simple Sauce from Kendra's Kitchen
4 skinless, boneless free range chicken breasts
2-3 tbsp. olive oil , low sodium chicken broth or no fat cooking spray
2-3 tbsp. The Rub & Southwest Seasoning from Kendra's Kitchen ®
3/4 cup red or white wine
1 shallot, sliced into rounds
1 cup lowfat or regular sour cream, crème fraiche or heavy cream
2 tbsp. freshly chopped cilantro , sage, basil, dill or rosemary

Rub the Southwest Seasoning from Kendra's Kitchen ® on each breast. Heat olive oil , broth or spray the sauté pan over medium heat. Place breasts in the pan and cook for 6-8 minutes , turn and cook for 3-4 minutes. Deglace with wine, reduce to 1/4 cup. Add shallots, cream & fresh herb. I ncrease heat and cook until sauce bubbles or is reduced by half.

High altitude > Increase cooking time.

1.800.894.9086

Hors d'oeuvre Flatten chicken breast with a meat tenderizer. Sprinkle seasoning on each: roll into a pinwheel and slice into rounds. Secure with a toothpick. Follow instructions for Chicken with The Simple Sauce : omit shallot & herb and decrease cooking time to 4-6 minutes.

Crudité Dip Mix equal parts sour cream and mayonnaise and

The Rub & The Southwest Seasoning From Kendra's Kitchen ®. Add fresh basil for an herb dip. Lowfat Version Puree lowfat cottage cheese in blender and mix 1/3 part nonfat yogurt or nonfat sour cream & The Rub & Southwest Seasoning from Kendra's Kitchen ® . Use lowfat mayo & sour cream.

The Simple Sauce: a Protein, a Cream, a Fresh Herb & the Seasoning ; Deglace pan with Red or White Wine, Pairings : Chicken, sour cream , cilantro & the seasoning ; Beef or bison, heavy cream , thyme & the Seasoning ; Salmon, crème fraiche, dill or tarragon & the seasoning; Lamb, combo of goat cheese& heavy cream, rosemary, the seasoning; Pork, Sourcream, Sage & the Seasoning; Tempeh, yogurt or pureed soft tofu , basil & the Seasoning . (Follow instructions for the S imple S auce . Meat , Lamb or Pork >red wine: Fish, Poultry & Tempeh >white wine to deglace the pan)

Every day Use as DRY RUB for Grilling or Smoking, or a s a substitute for salt & pepper. S imply sprinkle this very low sodium savory seasoning over popcorn, poultry, beef, game, fish, pork, eggs, Tempeh, potatoes, pasta and vegetables. No msg & very low sodium. black pepper, chile powder, sea salt, garlic powder & other natural spices. As Featured by FOOD NETWORK CHANNEL/BOBBY FLAY BBQ.

Featured at Aspen Wine & Food Magazine Classic 2005 with The Food Network & BBQ with Bobby Flay

All Natural

No Fat

No Cholesterol

Low in Sodium , Sugars & Carbs

Preserved with Seaweed

Grilling Baste Salmon, Swordfish, Scallops or Shrimp with BBQ Sauce. Grill to Perfection.

Red Wine Shallot Sauce - Sauté shallots, Kendra's Kitchen Seasoning & a couple twists from peppermill. Add one cup of red wine and 1 1/2 cup BBQ Sauce and simmer for 10 minutes. Add fresh thyme or sage and simmer for 5 minutes. Serve over pork chops, chicken breast or choice cut of meat.

Pot Roast Follow recipe on label. A quick and easy meal in one “cook & serve” ceramic pan.

Marinade - Add one cup of beer or red wine and marinate with you r choice of meat.

1.800.894.9086

The Simple Sauce from KendrasKitchen.com - Healthy Gourmet

Featured at the Aspen Wine & Food Magazine Classic 2005 with the Food Network & BBQ with Bobby Flay

The Simple Sauce: a protein, a cream, a fresh herb & Kendra's Kitchen Seasoning ® . Deglace the pan with red or white wine.

Pairings: Chicken, sourcream & cilantro; Salmon, non fat half & half & tarragon or dill;

Shrimp, non fat yogurt & dill;

Beef or Bison, heavy cream & thyme; Lamb, combo of goat cheese & heavy cream & rosemary; Pork , sourcream & sage; Tempeh, pureed soften tofu & basil.

Use as a Rub for Grilling & Smoking

Use a Substitute for Salt & Pepper

Use as a base for Kendra's Sandwich Spread or Dip: 1/2 mayo 1/2 Sour cream & Kendra's Seasoning.

Very Low Sodium, No MSG

1.800.894.9086

Elk Tenderloin with a Juniper Shiraz Sauce

What You Will Need

1 lb. Elk t enderloin
3-4 tbs. The Rub & Southwest Seasoning from Kendra's Kitchen ®
1/4 cup o live oil
3/4 bottle of Shiraz wine
1/2 cup finely chopped s hallots
1/ 4 cup finely crushed Juniper berries , plus 1 tbs.
1/ 4 cup fresh s age or thyme sprigs , plus 1/4 cup finely chopped
Couple twists from peppermill filled with mélange of peppercorns
1 tbs. finely crushed pink peppercorns, plus 1 tbs.
1 cup low sodium beef or veal stock
Pinch of sugar
2 tsp. arrowroot or cornstarch , mixed with a little hot water

Marinate Overnight place elk in oblong pan with 1 /2 bottle of wine, 1/4 cup shallots, 1/4 cup Juniper berries, 1/4 cup sage or thyme sprigs .

1 Remove elk from marinade. Mix olive oil & Kendra's Kitchen Seasoning to form a paste and rub onto elk. Heat grill to medium low and place on grill. Cook for 15-20 minutes or until internal temp. registers 135 ° .

2 In the meantime, spray sauce pan with nonfat cooking spray, sauté remaining shallots, sage or thyme and crushed peppercorns for 3 minutes . Add wine & stock and increase heat to high to reduce by half. Add sugar and thicken with arrowroot or cornstarch mixture.

3 Before slicing elk, let rest for 2 minutes.

Duck & Fig Skewers with a Port Fig Glaze

What You Will Need
3 Mascovy duck breasts ( marinate overnight )
12 -14 6-8 inch wooden skewers (soaked in water overnight)

Marinade for Duck Breasts
1 cup apple jelly
2 tbs. red pepper flakes
1 tbs. The Rub & Southwest Seasoning from Kendra's Kitchen ®
2 tsp. ground cumin

Marinade for Figs
1 1/2 cups tawny port
12– 14 dried or fresh figs

Port Fig Glaze
1 cup tawny port
2 tsp. fresh rosemary , very finely chopped
2 tsp. f reshly ground mélange of peppercorns
1/2 cup pureed figs (add a little heated port to blender)
2 tsp. arrowroot or cornstarch , mixed with a little hot water
1/2 cup finely chopped pistachios , pecans or macadamia nuts

Glaze Spray medium saucepan with nonfat cooking spray , sauté rosemary and peppercorns over medium heat . Add port , pureed figs and increase heat to high. Add arrowroot and reduce until thickened. Cool slightly and place in plastic container fitted with a top with a small hole. (plastic honey bear containers works well.)

To Assemble Skewers Score duck skin by cutting a criss cross. Grill duck to rare 130 © . Slice into thin strips. On each skewer place 1 fig and 3 strip s of duck. Place on a baking sheet lined with parchment paper and hold in a warm oven. Place on a platter , drizzle warm port fig glaze and s prinkle nuts over skewers. G arnish with sprigs of fresh rosemary. Serves 12 -14 Hors d'oeuvres