Wow by Stacey Hawkins Bar-B-Que Issue June 2021

T H E

B A R - B - Q U E

I S S U E

Issue No. 1 • June 2021 • $12.00

Surprise Bonus Recipes Inside!

Rubs - Wet vs. Dry Get the lowdown on the difference.

Burgers, Steaks & Fish Easy tips to select the perfect cuts and more.

The Veggies Roasting tips to keep it simple and delicious.

Inside YOUR GUIDE TO ISSUE NO.1

4 Seasoning 101 What is the difference between using dry rub vs. wet? Learn the basics and how to mix and match spice blends for maximum flavor.

6 Burgers, Steak, Fish From the perfect burger to the perfect steak, Stacey shares all her tips for making it quick, easy and always crazy delicious!

15 All About Veggies!

Grilled veggies and corn that will delight everyone at the dinner table with new flavors and tips for the perfect results.

2 | www.staceyhawkins.com

YUM! BBQ season is here HOW TO GET MORE FLAVOR FROM YOUR OUTDOOR GRILL

by Stacey Hawkins

Nothing says delicious, or easy, like cooking outside! The warm sunshine, long days and abundance of fresh, whole foods make for perfect meals cooked over sizzling hot flames and enjoyed al fresco.

Imagine the look on everyone’s face as you serve up a platter of fresh-grilled corn dripping with Cinnamon Chipotle Butter, seared Flavor Quake steaks, Roasted Red Pepper Salad with Goat Cheese, and of course, Balsamic Glazed Strawberry Shortcakes piled high with fresh whipped cream!

As we know, it's not just WHAT you eat, but WHERE and HOW you eat it that makes a difference. There's something about that outdoor air that makes it all taste SO good!

With these quick and flavorful summer favorites, not only will everyone LOVE your food and sing your praises, you’ll love how simple and easy it was to pull it all together.

Relish in the praise AND the food! As always, never worry, your secret is safe with me.

Recipe note: All temperatures are Fahrenheit, t=tsp., T=tbs., C=cup. www.staceyhawkins.com | 3

BBQ Rub Basics DRY RUB VS. WET WHEN, HOW & WHY? Let’s start with the basics -- Stacey Hawkins dry seasonings can be used as a wet rub or a dry rub for ANY meats and even veggies. What’s the difference and when do you use them?

The purpose of a dry rub is to create a crispy crust; it brings out the flavor without adding any moisture. A wet rub contains the same seasonings as the dry rub but it has a liquid base like vinegar, beer, soda or oil.

When & How to Use: A dry rub is best used when you have a hearty meat or veggies that do not tenderize too quickly (like London Broil and root vegetables. In order to develop the best flavor, you’ve got to quite literally rub the rub. Which means, don’t just sprinkle it on, heavily massage the seasoning into the meat before grilling.

This is important! Really get in there -- I promise you’ll taste the difference. To develop a crispier crust, keep the grill on high heat.

The wet rub is just that -- wet. The moisture comes from adding a carbonated beverage (beer or soda), vinegar or oil as a base. To make it is simple: Combine the wet and dry ingredients into a thickpaste consistency. This allows the seasoning to stick to the meat more during cooking.

To get the deepest flavor from a wet rub, smother the meat in the paste, wrap and let sit overnight. In addition, keep the lid down on the grill while cooking over medium high heat and for a little longer than you would with a dry rub. This creates maximum flavor and allows for a deep, rich caramelization to happen.

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Have Fun! Mix 'n Match While you can use any Stacey Hawkins Seasonings as a stand-alone wet or dry rub, don’t be afraid to mix and match! All of these combinations can be used wet or dry. Some of our favorite pairings: Classic Chicken, Honey BBQ & Cinnamon Chipotle. Mix together in equal portions for a KILLER sweet and mildly spicy flavor that will have everyone drooling! Sprinkle on chicken, pork, ribs, brisket and more! Use wet or dry.

Classic Chicken & Cinnamon Chipotle. Take grilled chicken to a new level of flavor with this mix. Use in equal portions for mildly spicy or 2 parts Classic Chicken to 1 part Cinnamon Chipotle for “just a touch” of flavorful heat. Use wet or dry.

Flavor Quake Steak and Classic Chicken. If you LOVE flavor and want something out of the ordinary, combine equal parts of these two spices together to make a combination that is outrageous on any grilled meats or even corn on the cob (OMG!). Use wet or dry.

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Perfectly delish & juicy burgers ADD SHRIMP FOR A SURF AND TURF SPLURGE!

Stacey Says: Uncooked burgers can be placed on a baking sheet and frozen, then placed in a large zipper bag for up to 3 months. Thaw before cooking.

Classic Chicken seasoning can be used instead of the Flavor Quake for a mild, rich flavored burger that goes great with Swiss cheese, pickles and mayo.

Cinnamon Chipotle seasoning can be used instead of the Flavor Quake for an incredible BBQ style burger that’s over the top when paired with Bacon and BBQ sauce.

Honey BBQ seasoning can be used instead of the Flavor Quake for a mild, sweet and tangy burger that goes well with cheddar cheese and grilled onions.

What you will need: 1 1/2 lbs ground chuck (we prefer 80/20 but choose what is best for you) 1 T Stacey Hawkins Flavor Quake Steak Seasoning Burger buns (if desired) Favorite add-ons (cheese, mustard, ketchup, lettuce, pickles, even a shrimp or two!)

Directions: 1. Preheat grill to medium-high heat 2. Add meat and seasoning to a bowl and combine well, using your hands.

3. Divide mixture equally into 4 portions and shape into compact balls.

4. Flatten the balls into ¾” patties. (You can press 2 raw shrimp into the top of the burger here too!)

5. Before placing the burgers on the grill, scrape the grill clean with a good grill brush (now that it’s hot, it will clean much more easily).

6. Grill the burgers, lid closed, until nicely browned, about 2-4 minutes.

7. Flip burgers and continue cooking a few minutes more until desired doneness is reached.

8. Toast the buns on the grill for a few minutes, if desired.

9. Serve hot.

Makes 4 burgers www.staceyhawkins.com | 6

Steakhouseworthy results As with all our cooking, the perfect steak starts with the perfect cut of beef. We will confess, this is a bone of contention (pun intended!) for many people as different cuts yield different flavors.

However, one thing is NOT up for discussion: the quality or grading of the beef. The most flavorful steaks for grilling are graded as either Choice or Prime.

The grading has to do with the amount of marbling, or fat in the beef. The more fat, the higher the grade.

STACEY'S FAVORITE CUT IS NY STRIP!

The best steak cuts for grilling (in alpha order) are: Filet Mignon Flank Flat Iron Hangar NY Strip (Strip loin) Porterhouse Ribeye Skirt T-Bone Top Sirloin

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The easiest, most flavorful way to grill steak 1. 20 minutes before cooking, remove the steaks from the refrigerator and let them sit at room temperature, covered. I usually put mine on a plate and cover with a large upside down bowl used like a dome.

2. When ready to cook, heat the grill to high.

3. Brush the steaks on both sides with Roasted Garlic Oil and season with Flavor Quake Steak Seasoning. If you like a more subtle flavor, use Classic Chicken Seasoning or Dash of Desperation Seasoning.

4. Place the steaks on the grill and cook until slightly charred and golden brown (4-5 minutes for a 1” thick steak). Turn the steaks over and grill 3-5 minutes more for medium rare (temp 135 degrees), 5-7 minutes more for medium (140 degrees) or 8-10 minutes more for medium-well (150 degrees.) Cooking past this temperature will create steaks that are tough to eat.

5. If making a hangar, skirt or flank steak, reduce time in half. If your steaks are thicker, adjust time accordingly.

6. Remove the steaks from the grill and transfer to a cutting board or serving dish. Cover with a foil “tent” to keep warm and let rest for 5 minutes before serving or slicing. Do not seal the foil as it will steam the beef and turn your slightly charred, crispy crust to mush.

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Grilled chicken made easy TENDER AND JUICY EVERY TIME! The days of dry, boring grilled chicken are over with these tricks of the trade! Chicken (especially chicken breast) is the protein Stacey gets the most questions about -- and rightfully so -- it can be dry, tough and flavorless if you don’t treat it right.

First, let’s get down to basics -- there’s two different kinds of meat on a chicken -- light meat and dark meat. The dark meat has more fat, more flavor and is naturally “juicier” simply because of these qualities. Chicken breast has virtually no fat, is quite delicate and needs to be handled with some TLC in order to get the best results.

Let’s start with dark-meat chicken.

Whether boneless, bone-in, skinless or skin-on, you can pretty much treat them equally when grilling.

The easiest method is to sprinkle with seasoning or a dry rub, let it rest for 5 minutes to hydrate, and then grill over medium high heat (400-450 degrees) for a total of 8 minutes (boneless) or 10-13 minutes (bone in). Flip the pieces of meat over from one side to the other halfway through the process. The meat should have an internal temperature of 162 degrees when taking off the grill, and 165 before eating.

The key to keeping it juicy? Let it rest! Place the chicken on a platter after taking it off the grill and tent it with foil to keep warm. Let it rest for 5 minutes before serving.

Suggested seasonings: Classic Chicken Seasoning, Cinnamon Chipotle Seasoning, Flavor Quake Steak Seasoning (really!) and Honey BBQ Seasoning.

Feel free to mix and match these seasonings as well for incredible flavor combinations.

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SECRETS TO GRILLING CHICKEN BREASTS! Chicken breasts are the perfect meat for grilling as they take on the flavor and aroma of whatever you cook them with. In our book, they're like a "little black dress" because you can dress them up or down depending on the "accessories" you use.

You do, however, need to be cautious when it comes to grilling them. As they are super low in fat, they need a little TLC. This means, you need a little wet rub using oil to help protect them and you need to use a bit lower temperature and a longer cooking time for maximum flavor. Here's a couple of our favorite techniques for perfect results every time.

Option 1 - Season and grill Wrap a piece of chicken in plastic wrap. Using a meat mallet, or frying pan, flatten the chicken breast to equal thickness. This both tenderizes and makes the chicken cook evenly. After tenderizing, sprinkle with seasoning or a dry rub, let it rest for 5 minutes to hydrate, and then grill over mediumhigh heat (375-400 degrees) for about 10 minutes in total.

Flip the pieces of meat over from one side to the other halfway through the process. Remove from the grill, tent with foil and let rest for 5-7 minutes before serving. Please note: The meat should have an internal temperature of 162 degrees when taking off the grill, and 165 before eating.

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Option 2 - Marinating Wrap a piece of chicken in plastic wrap. Using a meat mallet, or frying pan, flatten the chicken breast to equal thickness. This both tenderizes and makes the chicken cook evenly. After tenderizing, add the chicken and marinade to a large zipper bag and marinate 30 minutes up to overnight before grilling.

The best marinade recipe (per 1 ½ pounds chicken): ¼ C oil ¼ C apple cider vinegar 1 T mustard 1 T Stacey Hawkins Seasoning Salt and pepper (if using a no-salt seasoning) Our favorite combinations? Follow the basic recipe and use: Stacey Hawkins Roasted Garlic Oil, Dijon Mustard, SH Flavor Quake Steak Seasoning Stacey Hawkins Roasted Garlic Oil, SH Deluxe Honey Mustard, SH Cinnamon Chipotle Seasoning Stacey Hawkins Roasted Garlic Oil, SH Deluxe Honey Mustard, SH Honey BBQ Seasoning Stacey Hawkins Roasted Garlic Oil, Dijon Mustard, SH Classic Chicken Seasoning

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Surf’s Up! FISH AND SHRIMP. YUM!

Fish (including shellfish) is truly fantastic on the grill!

We know, it sounds scary and fish is expensive -but don’t worry, we've got you covered!

Fish That's Great on the Grill Swordfish is a firm, steak-like fish that holds up on the grill. It will make truly impressive grill marks and has a slightly sweet, mild flavor that pairs well with almost any side dish. Particularly flavorful with Flavor Quake Steak Seasoning, Classic Chicken Seasoning, Honey BBQ Seasoning or Cinnamon Chipotle Seasoning.

Mahi-Mahi is a mild, sweet and delicately flaky fish that tastes incredible grilled. You must be careful with it, however, as it can be very easy to overcook. And overcooked fish is yucky. The perfect temperature for mahi is 137 degrees, which means, cook it to 135 and then take it off the grill and let it sit to come up to temperature before serving. Best with Flavor Quake Steak Seasoning or Classic Chicken Seasoning.

Snapper is truly an impressive fish to grill, because it’s best grilled whole! Ask the fishmonger to clean the fish and remove the innards. Before cooking, sprinkle Stacey Hawkins seasoning inside the cavity and then simply throw on the grill. The skin keeps the mild, sweet and firm flesh so moist and juicy, you’ll want to eat it again and again. Great with Flavor Quake Steak Seasoning or Classic Chicken Seasoning.

Salmon is the most popular fish on our list and probably the easiest to cook! This healthy, hearty and super flavorful fish pairs with a great number of side dishes (and seasonings) and is tender, sweet, flaky and mild.

Especially delicious with Cinnamon Chipotle Seasoning, Honey BBQ seasoning.

Tuna is another steak-like favorite that grilled, is an easy, delicious summer staple. As hearty as it is, tuna steaks stand up to the heat of grilling without flaking or falling apart. The mild flavor pairs well with a variety of side dishes and seasonings and can be served hot or even at room temperature. Delicious with Flavor Quake Steak Seasoning, Classic Chicken Seasoning, Honey BBQ Seasoning or Cinnamon Chipotle Seasoning. www.staceyhawkins.com | 12

THE BEST WAY TO GRILL FISH First, season the fish liberally with Stacey Hawkins Seasoning and let sit for 5 minutes to allow the seasoning to hydrate and stick to the fish. If you prefer, make a wet rub (see page 4) and apply liberally to the fish instead. This works well with the swordfish, mahi, and tuna, but is not necessary on the other fish as they are higher in fat.

Next, preheat the grill to medium-high heat. Simply place the fish skin side down directly on the grate. Per inch of fish, the general rule is to allow 6-10 minutes (total) of grill time. So, if your fish is two inches in thickness, grill each side for about six to nine minutes, depending on your desired doneness. Use an instant-read thermometer for best results.

You can also cook fish in a simple foil pack: Step 1: Preheat oven to 400 degrees. Rinse the filets and pat dry.

Step 2: Cut a piece of foil from the roll big enough to wrap the fish fillet. Place each piece of fish on its own piece of foil.

Step 3: Drizzle each fillet with Roasted Garlic Oil and Stacey Hawkins seasoning of choice (see above for recommendations).

Step 4: Carefully seal all edges of the foil to form an enclosed packet. Place all packets on a baking sheet, leaving space inbetween.

Step 5: Bake in a preheated oven for 15-20 minutes. More for thicker fish, less for thinner fish. The fish is done when it flakes easily with a fork.

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Shrimp is great on the grill too!

HERE’S THE EASIEST WAY TO DO IT: First, use wild-caught shrimp -Stacey begs you not to buy the ones farmed overseas (you can Google why. Stacey saw the farming firsthand in Asia!)

The flavor and texture, not to mention health benefits, far outweigh the little extra cost.

What you will need: 1-3/4 lbs wild caught large shrimp, shells removed 4 t Stacey Hawkins Luscious Lemon or Roasted Garlic Oil 1/2 T Your Favorite Stacey Hawkins Seasoning

Directions: 1. Add all ingredients to a large bowl and toss to coat. Let sit while grill heats.

2. Preheat grill to medium high (about 350 degrees).

3. Add the shrimp to a grill basket and place on the grill.

4. Cook for 15-20 minutes, tossing occasionally with tongs. You'll know they're thoroughly cooked when they are dark pink and opaque.

5. Serve warm or chilled.

Serving Size is 1/4 of this recipe. Serves 4 people.

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The Secret to UH-mazing Roasted Veggies on the Grill ALMOST ANY SUMMER VEGETABLES WILL DO! So which are our favorites? Zucchini, yellow squash (even patty pan squash), any color bell pepper (as well as an assortment of other varieties of peppers), onions, mushrooms, corn, eggplant and even cherry tomatoes get sweet, nutty and luscious when cooked on the grill. Cut into similar-sized pieces and skewered or placed in a grill basket, they cook at the same rate and can be served warm or even at room temperature.

What you will need: 6 C assorted vegetables, cut into ¾” chunks or pieces 2 T Stacey Hawkins Roasted Garlic Oil 2 T Stacey Hawkins Flavor Quake Steak Seasoning or Classic Chicken Seasoning 2 T Stacey Hawkins Balsamic Mosto Cotto Directions: 1. Preheat outdoor grill to medium-high heat.

2. Toss veggies, oil and seasoning together in a large bowl.

3. Transfer seasoned veggies to a grill basket.

4. Cook over medium-high heat for 20 minutes, turning occasionally.

5. Place in a serving bowl and drizzle with Balsamic Mosto Cotto.

6. Serve warm or at room temperature Makes 6, 1-cup servings

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Grilled Corn What you will need:

DELICIOUS AND SUPER EASY!

6 ears of corn, husked 1 stick of butter, room temp 1 T Stacey Hawkins Cinnamon Chipotle or Honey BBQ Seasoning

Stacey Says: I love this recipe -- it could NOT be easier!

When roasted on the grill, corn on the cob gets a rich, warm and nutty aroma that is quite different than the results of steaming or boiling.

Directions: 1. Preheat the grill to high heat 2. Place the corn on the grill and cook for about 10 minutes until slightly charred, turning occasionally.

3. While corn is cooking, mix together the butter and Cinnamon Chipotle until smooth and consistent in color.

Give this easy and simple method a try the next time you fire up the grill and top off that corn with the flavor of a compound butter.

4. Remove corn from the grill, slather with butter and serve warm.

Enjoy!

Makes 6 ears of corn.

In this recipe I recommend Cinnamon Chipotle or Honey BBQ, but the truth is you can use ANY Stacey Hawkins Seasoning!

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Red Roasted Pepper & Goat Cheese Salad

What you will need: 1 lb bag baby bell peppers, assorted colors 6 T feta cheese or light cream cheese (if on program); you also can use goat cheese if off program 3 T Stacey Hawkins Balsamic Mosto Cotto* *DO NOT SUBSTITUTE WITH REGULAR BALSAMIC VINEGAR as the results will be disastrous. I promise. Use a balsamic reduction instead.

Pinch all-natural sea salt

Directions: 1. Preheat outdoor grill to medium-high heat, about 350. Wash the

Stacey Says:

peppers & simply throw them on the grill (or use a grill basket.)

2. Let them cook for 7 minutes, then flip so they roast evenly & cook for another 7-10 until they slightly char and flatten.

There is nothing, and I mean nothing, like the transformation that happens when you put peppers on the grill.

3. Remove from heat and using two knives, cut the peppers into bite sized pieces.

4. Add cheese and drizzle with the Balsamic Mosto Cotto & a pinch

They soften, sweeten and become little magical morsels that are the backbone for a mouthwatering Lean and Green Recipe that you are sure to love.

of salt and pepper. Serve warm and gooey!

Makes 4-5 servings.

When combined with some soft cheese and a drizzle of my sweet, luscious Balsamic Mosto Cotto, you’ve got the perfect side dish!

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Char-grilled Brussels Sprouts

What you will need: 4 C fresh Brussels sprouts 1/4 C water 4 t oil (olive oil, Stacey Hawkins Luscious Lemon Oil, Stacey Hawkins Roasted Garlic Oil) 1 T Stacey Hawkins Classic Chicken or Flavor Quake Steak Seasoning Directions:

Stacey Says:

1. Trim the stems off the sprouts and cut the big ones in half so

Ah, the poor, maligned Brussels sprouts.

2. Add the sprouts to a large microwave-safe bowl and add water.

These tender vegetables can actually be made into delicious little flavor bombs of yummyness with just a little effort.

Making them in the oven or outdoors on the BBQ grill, you can get amazing results quickly and easily.

Even better, you can mix and match flavors by changing up oils and seasonings to have a bounty of flavorful side dishes to match just about any meal.

they're all about the same size.

Cover with an upside down plate or plastic wrap, and microwave on high for 5 minutes until tender.

3. Drain the water off the sprouts and add oil and seasoning to the bowl. Toss to mix it all up.

4. Place in a grill basket or oven-safe dish and bake at 375 degrees for 25-30 minutes until crisp on the outside.

5. Serve hot or chilled as a great side dish!

Serving size is 1/4 of the finished recipe (1 cup of sprouts). www.staceyhawkins.com | 18

Tender Char-grilled Zucchini

What you will need: 1 lb zucchini (keep under 1 1/2″ in diameter) 4 t Stacey Hawkins Roasted Garlic Oil 1 T Stacey Hawkins Seasoning of your choice

Directions:

Stacey Says:

1. Preheat outdoor grill to medium high (300 degrees).

2. Trim ends off zucchini and cut lengthwise in half.

3. Cut halves into quarters or thirds lengthwise, depending on thickness, to make long strips.

During summer, this delicate green squash seems to be EVERYWHERE and, well, it can be b-o-r-i-n-g and repetitive and you can just get sick of it.

4. Place zucchini flesh side up on a platter.

Truth is, however, creating the BEST zucchini is just a simple lean and green recipe away!

6. Place on grill, skin side DOWN and grill for 5 minutes. Flip

I promise, with these amazing flavor combinations you’ll NEVER get bored of this tender, yummy and low-cal squash.

5. Drizzle with oil, sprinkle with seasoning.

zucchini and cook 5 additional minutes. Turn off the grill and let rest for an additional 5 minutes.

7. Serve hot.

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Char-grilled Cauliflower Steaks

What you will need: 4 t Stacey Hawkins Roasted Garlic Oil 1 large head cauliflower, stem and leaves removed 1 T Stacey Hawkins Flavor Quake Steak Seasoning (or other steak seasoning)

Directions:

Stacey Says: After a family "meeting" one week, my kids and I all decided that we were going to do our part to take better care of ourselves AND save the planet by consuming less animal protein.

1. Turn on your outdoor grill and heat to 400 degrees.

2. Cut the head of cauliflower in half from top to bottom.

3. Slice 1, 1" steak off of each half by cutting straight down from top to bottom of each half. Reserve the extra cauliflower for an additional meal.

4. Brush both sides of the cauliflower steaks with oil and sprinkle with seasoning.

The first "Meatless Monday" out of the gate was Char-grilled Cauliflower Steaks.

5. Turn off the center burner or two of the grill. You do not want

These will knock your socks off! So hearty, rich and delicious, we all left the table full and happy and looking forward to the next Meatless Monday.

them indirectly. If you leave the outside burners on and the

the steaks to cook over a direct flame, rather you want to cook

inside burners off, this should work fine. If the temperature drops, adjust the side burners accordingly to maintain heat.

6. Place the steaks on the grill and cook for 10 minutes on each

Give it a try and let me know what you think!

side.

7. Remove from the heat and serve hot www.staceyhawkins.com | 20

Surprise!

Dessert on the Grill GRILLED FRUITS AND CAKES TAKE CENTER STAGE IN THESE SURPRISING AFTERDINNER DELIGHTS

Imagine biting into a bite of caramelized peach with a dollop of sweet mascarpone cheese and a drizzle of SH Balsamic Mosto Cotto! Oh my, heaven!

Fruit is AMAZING when grilled. The natural sugars combined with the heat of the flame create a crisp, caramel flavor that is beyond compare. Pound cake also is fabulous grilled and makes a great base for grilled fruit.

To enjoy a delectable grilled dessert, set your grill at medium-high heat and grill the fruit for 7-10 minutes depending on thickness and amount of caramelization desired. For thick fruits like peaches, cook cut side down first, then turn upright and move to indirect heat (not on the flame) to finish.

Remove from heat and complete the dessert with a dollop of fresh whipped cream, sweetened mascarpone cheese, ice cream or gelato and of course a drizzle of Stacey Hawkins Balsamic Mosto Cotto. Your mouth will love it and your guests will be SO impressed!

WWW.STACEYHAWKINS.COM/COLLECTIONS www.staceyhawkins.com | 21

Stacey Hawkins THE QUEEN OF LEAN & GREEN Stacey is an inspiration to everyone she meets.

A busy mom and chef, she simply was fed up with being overworked and overweight and got bored and frustrated eating chicken and salad every night.

Through her struggle, Stacey developed an EASY way to make better meals, and her life dramatically transformed as a result.

Everyone wanted to know what she did, so she put her methods into an easy meal- making system, now available for you!

Her method is is easy and delicious no matter what your cooking ability or budget.

Not only is it every-day doable, but you may lose a few pounds too! (BTW, Stacey lost 100 pounds along the way!).

Her recipes, products and techniques have transformed meal making and changed thousands of lives around the globe.

As Stacey says, "You CAN make good food and change your life forever ... it's EASY!"

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Explore even more delicious flavors OVER 30 OPTIONS TO CHOOSE FROM! We believe that better food leads to a better life, easily and deliciously! Our menus take the guess work out of the question, "What's for dinner tonight?" So make sure to join our FREE Recipe Club ASAP. While not "diet" products, our recipes and spice blends have been developed to comply with lowcarb diet programs such as Optavia and help you easily reach your goals.

"When age, the doctor and just plain common sense tell you to make a change, it's time. No one likes to give up great-tasting food. With Stacey Hawkins seasonings and herbs it's been a delicious, tasteful, healthy change. Her help with recipes in her book is providing big rewards. Enjoy the ride!"

~

Tom, a Stacey Hawkins customer

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Finishing touches ...

Char-grilled Lemons I hope you have enjoyed this selection of our favorite Bar-B-Que tips, tricks and recipes.

We love sharing how eating healthy for life is so EASY and DELICIOUS! And here is one more tip before we end this issue ...

Chefs are known for having little secrets up their sleeves that take an ordinary dish and make it extraordinary. Ever take a bite of something at a restaurant that "looks" like something you've eaten before only to be surprised by the subtle difference in flavor? It's familiar ... but somehow different.

As the tasty dish is rolling over your tongue, your senses become heightened, you concentrate hard but are dumbfounded. You wonder, "What IS this I'm tasting? What's the secret ingredient?"

Often, the mystery ingredient isn't so secret -- it's a tiny spin on an everyday ingredient or technique that changes EVERYTHING. It often confuses your taste buds because, well, you weren't "expecting" it. (Hint -- that's the secret!)

Meet one such staple of a chef's secret arsenal: charred lemons. Made simply by cutting in half, brushing with a little oil and charring over an open flame, charred lemons take a spritz of lemon to a whole new level.

By exposing the lemon to heat and flame, the acids mellow, the fruit sweetens and the flavor of the juice gets a rich, complex taste.

Once grilled, you can spritz them over just about anything. Happy grilling, and even better, happy eating!

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