Mediterranean Spice Blend – Chicken, Pork, Mahi-mahi, Zucchini and Crock Pot Pasta Recipes

Mediterranean Grilled Chicken and Vegetable Sandwiches

1 eggplant (small) cut lengthwise into 1/2-inch slices.

1 yellow squash cut lengthwise into 1/2-inch slices.

1 zucchini cut lengthwise into 1/2-inch slices.

1 red onion, peeled, cut into 1/4-inch slices

3 teaspoons Mediterranean mix

2 tablespoons bottled Wishbone Italian dressing

1-2 teaspoons lemon lime salt

1/8 teaspoon Cayenne or Black Pepper

olive oil cooking spray

6 slices of pepper jack cheese

2 roasted peppers, see instructions.

2 12-inch sour dough sticks cut lengthwise, remove some of the soft dough to make room inside.

1 lg. sliced ​​tomato

fresh ground pepper

10-12 pickled jalapeno slices

6 basil leaves, fresh

6 romaine lettuce leaves, washed and dried

To Roast Peppers:

Cut peppers into half seeds, put on gas grill, when peppers begin to blister, turn as needed to char all sides, remove, immediately put in zip-top bag, seal tightly and let sit for 20 minutes . When cool, remove and rub with a paper towel to remove the skin. Cut into 1″ strips. The peppers can also be roasted in the oven, but they are not as flavorful.

sandwich dressing

2 teaspoons Mediterranean mix

2 tablespoons bottled Wishbone Italian dressing

1 tab of natural yogurt

3 tablespoons spicy brown mustard

fresh ground pepper

2 tablespoons of cottage cheese

3 tabasco dashes, green is better

1 chopped green onion

2 garlic cloves crushed and minced

1 teaspoon fresh lemon juice

Place all dressing ingredients in food processor mixture on low heat until smooth, refrigerated.


Cut baguettes lengthwise, place under broiler, toast until golden brown, set aside. Arrange the eggplant, squash, zucchini and onion on a cookie sheet, drizzle with olive oil, sprinkle with Mediterranean Medley, lemon lime salt and cayenne or black pepper, roast about 4-5 minutes until done. lightly browned, turn the vegetables over and brown the other side. Remove from oven and assemble. Note: Vegetables can also be done on your gas grill.

To assemble:

Spread the dressing generously on the inside of the toasted bread, place the tomatoes in the well, where you removed the dough, sprinkle with lemon-lime pepper and salt, place half of the jalapeno slices on each baguette, layer: basil leaves, romaine lettuce, eggplant, squash, pepper jack cheese, zucchini, and onion. Drizzle more dressing over vegetables; put the remaining half of the baguette on top. Cut into 2-4 sandwiches. Ready!

grilled zucchini

Slice zucchini lengthwise, lay out 3-4 sheets of paper towels, lay out slices and sprinkle with kosher or sea salt, let sit for about 20 minutes to draw out some moisture, lightly rinse and pat dry, brush both sides lightly with olive oil. Sprinkle on Mediterranean Medley and just plain good stuff! Lemon-lime salt lightly on one side, grill 2-3 minutes until golden brown marks, flip and repeat. Remove, sprinkle with Parmesan cheese. Serve immediately while hot.

toasted corn

Brush fresh corn with butter or olive oil. Sprinkle Mediterranean Medley and lemon and lime salt. Wrap in foil and grill or roast in a 350 degree oven for about 20 minutes or until done.

mahi mahi mix

1-2 pounds Mahi-Mahi or fish of your choice

2 tablespoons Mediterranean mix

1/2 teaspoon lemon lime salt

3-4 coarsely chopped Roma tomatoes

3 tablespoons grated fresh Parmesan cheese

4 tablespoons butter

1 lemon each, 1 lime cut into wedges

1 tablespoon chopped fresh parsley and basil


Preheat oven to 375°. Melt 3 tablespoons of butter in a skillet. Add the chopped tomatoes and 1/2 Mediterranean Medley, half Lime Lemon Salt and Parsley, sautéed for 30 seconds. Remove from heat and add grated Parmesan cheese. Place Mahi-Mahi in a buttered 9×12-inch baking dish. Sprinkle remaining half of Mediterranean Medley and Lemon Lime salt over Mahi-Mahi, squeeze 1-2 lemon slices over Mahi-Mahi. Drizzle the Mahi-Mahi with the remaining butter. Bake 5-7 minutes, remove from oven spoon Tomato Cheese Blend on top, bake an additional 15-20 minutes or until set. Sprinkle basil on top, garnish with lemon, lime wedges. Enjoy!

chicken mix

Squeeze fresh lemon or lime over Boneless Chicken Breast Smoothie over Mediterranean Medley and Lemon Lime Salt, rub, place in resealable plastic bag, marinate 1-3 hours, then grill, squeeze fresh lime over chicken while flipping. Serve with Rice Pilaf or Potato Medley!
Note: This can also be made on the stovetop, just dust lightly with flour and fry in 1 tablespoon butter or olive oil until done.

Potato Mix

Bake 1 large Russet or Yukon Gold potato until done, leaving oven at 350, cut baked potato in half lengthwise, scrape potato from skin 1/2 inch from skin. Arrange the shells in small baking dishes or on a platter and set aside, being careful not to damage the shells. Place potato in bowl with 2 tablespoons sour cream, 1 tablespoon milk, 1 tablespoon each: green onion, 1 tablespoon crushed fried onion, 1 teaspoon Mediterranean mix, diced mushrooms, chopped bell pepper (cook in microwave mushrooms and bell pepper 1 minute to pre-cook slightly), 1/4 teaspoon lemon-lime salt, 1/2 cup grated Parmesan or cheddar cheese, reserve a small amount of cheese and fried onion for garnish. Mix all the ingredients together. Spoon into potato skins, return to 350 degree oven for 20 minutes, remove, garnish with cheese and onion, return to 3-5 minutes or until cheese is melted, serve 2.

Simply Mediterranean potato salad

4 medicines Yukon Gold or Russet potatoes

4 sliced ​​green onions

2 pickled gherkins in small cubes

2 Celery Ribs, sliced ​​1/8″

3 eggs boiled and chopped

1/2 red or green bell pepper, diced

2-3 tbsp. pickle juice

1 teaspoon dill herb

1 teaspoon celery seed gold dust

1 tsp Lemon/Lime Salt

1 tablespoon Mediterranean potpourri

1/2 cup mayonnaise with 1 tsp. Mixed mustard.


Boil the potatoes until tender. Peel optionally, in a large bowl dice potatoes, eggs, onion, pickles, celery and bell pepper. Add pickle juice, sprinkle dill weed, celery seed, lemon-lime salt from Just Simply Good Stuff and Mediterranean Medley over everything. Stir, mix together the mayonnaise and mustard mixtures, add to the salad and toss well. Refrigerate 2-3 hours or overnight. Stir again before serving.

Prosciutto Wrapped Chicken

2-4 boneless, skinless chicken breasts

Prosciutto ham – 3 pcs. by chest

2 butter spoons

1/2 cup chopped fresh mushrooms (Crimini’s are best)

Just good stuff! mediterranean potpourri

Just good stuff! lemon/lime salt

2-4 slices of Swiss cheese

White wine (optional)

Nonstick cooking spray


Spray the baking pan with nonstick spray. Place the chicken in the pan.
Lightly butter the top of each breast, sprinkle with Mediterranean Medley and lemon/lime salt, sprinkle with mushrooms, and press in butter to stick. Place one slice of prosciutto lengthwise and tuck under the breast, the next layer of Swiss cheese, and then place the additional 2 slices of prosciutto on top of the cheese and across the width of the chicken breast. For a small amount of wine in the pan, cover with aluminum foil and bake at 400 for 20 min. Remove foil and bake an additional 10 to 15 minutes or until set. You can also thicken the pan juices for a flavorful sauce.

Crock pot medley chicken or pork

4-8 chicken thighs – skinless and boneless

You can substitute it with pork chops or boneless pork tenderloin.

1 14 oz can chicken broth

½ chopped onion

2- thinly sliced ​​celery stalks

½ bell pepper green, red or both (cut into strips)

6-8 Crimini Mushrooms, sliced ​​(or use canned)

Just good stuff! mediterranean potpourri

1/2 teaspoon Just good stuff! lemon/lime salt

1 tab Instant Brown or White Rice (optional)


For 1 cup of rice in a crock pot, add chicken broth.

Generously shake the Mediterranean mix on all sides of the meat and lemon/lime salt

Place the chicken in the pot over the rice.

Layer: onions, mushrooms, celery, and bell peppers over the meat.

Cover and cook for several hours or all day!

Easy Salad Dressing:
Add Mediterranean Medley (to taste) to vinegar and oil for a quick and easy salad dressing!