‘Spice It Up’ In The New Year With Recipes From Celebrity Chef Adam Taki

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STUDIO CITY (KCAL9) — It’s a new year, so try new things!

Celebrity Chef and Co-founder of Amazing Taste Seasonings Adam Taki stopped by KCAL9 Thursday to show viewers how to make some of his favorite recipes from his new cookbook, “Spice It Up”.

The book features 100 tasty, easy and healthy recipes and food ideas!

Artichoke Chicken 

17 minutes from start to finish
SERVES 4

chicken breast, 1 lb, boneless & skinless

Amazing Taste® Chicken seasoning, 1 packet

olive oil, 1 tablespoon

artichoke hearts, 1 can or jar (12 oz), marinated

(credit: amazingtaste.com)

(credit: amazingtaste.com)

green onions, 1 cup, chopped

mushrooms, ½ lb, sliced

garlic powder, ¼ teaspoon

oregano flakes, ¼ teaspoon, dry

chicken broth, ½ cup, low-sodium

Cut chicken breasts into 1 to 2 inch strips.

Sprinkle ½ packet of Amazing Taste® Chicken Seasoning on the strips, toss and coat evenly on both sides.

In a large skillet, add olive oil and heat on MEDIUM. Add seasoned chicken strips and sauté for about 5 minutes or until browned. Add all remaining ingredients, including the rest of the Amazing Taste® Chicken Seasoning to the browned chicken and stir. Continue to cook for about 2 minutes.

This goes great with pasta or your choice of rice.

Shrimp Scampi

15 minutes start to finish

(credit: amazingtaste.com)

(credit: amazingtaste.com)

SERVES 4

olive oil, ¾ cup

shallots, 1 tablespoon, chopped

garlic, 2 tablespoons, minced

Amazing Taste® Seafood Seasoning, 1 packet

white wine, ½ cup

lemon juice, ¼ cup

raw shrimp, 1 ½ lbs, peeled & deveined

parsley, 2 tablespoons, chopped

tomato, 1, medium-sized, diced

Heat olive oil in a large skillet over MEDIUM heat.

Add shallots, garlic, and packet of Amazing Taste® Seafood Seasoning and stir. Add white wine, lemon juice and shrimp, and continue cooking until the shrimp turn light orange and are no longer translucent.

Toss in parsley and tomato and serve.

For more information, visit Amazing Taste Seasonings.

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