Whisk together 2 TBSP of toasted sesame oil, 1/4 cup salad oil, 1/4 cup rice vinegar, 3-4 garlic cloves (minced), and a heaping TBSP of Barbara J’s Organic “I Love Thai” seasoning blend. If making the veggies double the marinade and use half or so to coat the veggies for a dynamic flavor sensation. Slice up some boneless skinless chicken into approximately 1 inch cubes (or slice tofu 1 inch thick) and toss into the bowl of sauce and let marinate for 20 minutes or place in the fridge and leave 'til you’re ready to cook. Thread chicken onto skewers or place tofu steaks onto the grill and BBQ over medium flames until cooked. I like to try one to be sure they’re just right...approx. 20 minutes depending on your cook temperature. Flip often, keeping an eye on those “"kabobbers"”. chop up your favorite veggies and tread onto skewers...zucchini, summer squash, onion, cherry tomatoes, pineapple, or mushrooms.

Thai Peanut Dipping Sauce:

Mix together in food processor, or if whisking in bowl, microwave the peanut butter first to make it melted and easy to stir. 1/2 cup peanut butter, 1-2 TBSP Tamari or Soy sauce, 1/8 cup rice vinegar, a couple of several garlic cloves (minced), juice of one lime (if no lime add more rice vinegar) 2 TBSP Barbara J’s Organic “I Love Thai” seasoning blend and you’ve got a versatile, tasty sauce. this is also good on rice, as a dressing for pasta or slaw salad, or to dip spring or egg rolls in. A glass of chilled Sauvingnon Blanc would pair well.

Put in a big bowl:

1 bag cabbage and carrot coleslaw mix, 2 bundles of green onions (chopped), 1 chopped bunch of cilantro, 1 red bell pepper and or snow peas.

Mix in food processer, blender or mash and whisk together this dressing:
2 avocados, 1/2 cup Canola oil, 1/8 cup rice vinegar, juice of 1 lime, and 2 TBSP Barbara J’s Organic Transcendental Thai Herb and Spice blend. Toss it into the salad and serve!

This is a very versatile salad...tasty all alone or serve as a bed for seared scallops or sauteed chicken or prawns.

Mix 2 TBSP Barbara J’s Organic Wine Country Grill and Roasting Spices with 4 TBSP extra virgin olive oil...let flavors mingle while you preheat your oven to 425. Wash and dry chicken pieces and smear the wet rub over the chicken. Place the meat on a cookie sheet and put it into the oven for one hour.

I cooked 5 skinless chicken breasts and ate one for dinner with grilled asparagus....I then made this salad the next day...

Chop the leftover chicken into 1 inch cubes and put into a bowl with a bunch of grapes (cut into halves), chopped celery, red onion, and chopped walnuts. Add 2 TBSP of Barbara J’s Wine Country Grill or Herbs de Provence with may, plain yogurt or light sour cream until the moisture content is right for your preference.

Preheat oven to 375.

Generously butter four small oven-proof bowls, ramicans, or souffle cups (6 oz). Sprinkle with bread crumbs to coat.

Mix together in a bowl 2 eggs then add 1/2 cup sour cream and one heaping TBSP Barbara J’s Organic Wine Country Grill and Roasting Spices.

Next mix in one container of whipped cream cheese and add some blue cheese or Gorgonzola.

Stir and place into the four ramicans.

Bake on top of a cookie sheet in oven for 20 minutes. Cool for 5-10 minutes.

Toss salad greens in Wine Country vinaigrette and divide amongst 4 plates. Turn cheesecakes out onto salad and serve.