Royal Recepies

Serves 4.

Ingredients:

• 2 pounds chicken wings

• Light olive oil

• Queen’s Royal BBQ Rub

• 1 fresh lemon

• Ice water

Instructions:

Fill a large bowl with ice water. Squeeze the fresh lemon into the water, then drop the squeezed lemon peels into the bowl.

Add the chicken wings to the lemon bath and refrigerate for at least 1 hour.

Remove wings from the bath and pat completely dry.

Drizzle lightly with olive oil.

Generously season with Queen’s Royal BBQ Rub.

Place in a clean container, cover, and refrigerate to marinate overnight or at least 1 hour.

Bake at 375 degrees for 45 to 50 minutes until golden.

Broil for the last 2 minutes for crisp edges.

Side Dish Pairings:

Pairs well with roasted potatoes, pilaf, green salad, or grilled vegetables.

Serves 4.

Ingredients:

• 1.5 to 2 pounds salmon fillet

• Light olive oil

• King Sagoun’s Coastal Herb Blend

• 1 fresh lemon

• Ice water

Instructions:

Fill a large bowl with ice water. Squeeze the fresh lemon into the water, then drop the squeezed lemon peels into the bowl.

Place the salmon into the lemon bath and refrigerate for 30 minutes, no longer, to keep the texture firm.

Remove salmon from the bath and pat dry.

Drizzle lightly with olive oil.

Season generously with Coastal Herb Blend.

Place the salmon on a parchment lined baking sheet.

Bake at 375 degrees for 12 to 15 minutes, depending on thickness.

For a golden top, broil for 2 minutes at the end if desired.

Side Dish Pairings:

Pairs well with wild rice, garlic mashed potatoes, roasted vegetables, or a fresh cucumber salad.

Serves 4.

Ingredients:

• 1.5 to 2 pounds steak (tri tip, flank, or sirloin), cut into bite size pieces

• Light olive oil

• King’s Mediterranean Blend

Instructions:

Cut the steak into bite size pieces.

Pat dry with paper towels.

Drizzle lightly with olive oil.

Generously season with the Mediterranean Blend.

Cover and refrigerate to marinate for at least 1 hour or overnight for richer flavor.

Heat a skillet on medium high. Add a touch of oil and sear the steak bites for 2 to 4 minutes until browned on the outside and tender inside.

Let the meat rest for 3 minutes before serving.

Side Dish Pairings:

Pairs well with roasted potatoes, rice pilaf, grilled vegetables, or a green salad.

Food Safety Note:

Do not wash steak. Pat dry only. Washing raw meat can spread bacteria.

Serves 4.

Ingredients:

• 4 large russet potatoes

• Light olive oil

• Queen’s Royal BBQ Rub

• Optional toppings: butter, sour cream, shredded cheese, green onion, crispy bacon bits

Instructions:

Scrub the potatoes clean and pat dry.

Rub each potato lightly with olive oil.

Generously season the entire potato skin with Queen’s Royal BBQ Rub.

Place on a baking sheet and bake at 400 degrees for 55 to 65 minutes, depending on size.

Slice open and fluff the inside with a fork.

Add butter first, then sour cream, cheese, bacon bits, or green onion if you want.

Sprinkle a little extra Queen on top before serving.

Side Dish Pairings:

Pairs well with steak, chicken, salmon, or a fresh green salad.

Serves 6.

Ingredients:

• 1 pound pasta of your choice

• 1 jar plain marinara sauce or crushed tomatoes

• King Jeffry’s Marinara Magic seasoning

• 1 small onion, finely chopped

• 2 to 3 cloves garlic, minced

• Light olive oil

• Salt if needed

• Optional: grated Parmesan, fresh basil, or a small knob of butter

Instructions:

Cook the pasta in salted water until al dente. Set aside.

In a separate pot, add olive oil and sauté the onions until soft.

Add garlic and sauté for one minute.

Pour in the marinara sauce or crushed tomatoes.

Add King Jeffry’s Marinara Magic. Start with one tablespoon, taste, and continue adding until the flavor is as strong as you like. Some people enjoy a stronger balsamic and herb profile.

Let the sauce simmer for 10 to 15 minutes so the flavors blend.

Taste and adjust salt if needed.

Toss the pasta with the sauce or spoon it over the top.

Add Parmesan or a small knob of butter if you want a richer finish.

Side Dish Pairing:

Best with Italian salad and warm garlic bread.

Food Safety Note:

Refrigerate any leftover sauce or cooked pasta within two hours.

Serves 4.

Ingredients:

• 1.5 pounds large shrimp, peeled and deveined

• Light olive oil or butter

• 4 to 5 garlic cloves, minced

• King Sagoun’s Coastal Blend

• 1 fresh lemon

• Ice water

• Fresh parsley or cilantro (optional)

• Lemon wedges (optional)

Instructions:

1. Clean and Prepare the Shrimp

Fill a large bowl with ice water.

Squeeze the fresh lemon juice into the bowl, then drop the squeezed lemon peels in.

Add the shrimp and refrigerate for 15 to 20 minutes.

Drain and pat the shrimp completely dry.

2. Cook the Shrimp

Add olive oil or butter to a skillet over medium heat.

Add garlic and sauté for one minute until fragrant.

Add the shrimp to the skillet.

Season generously with King Sagoun’s Coastal Blend.

Cook 4 to 6 minutes until the shrimp turn pink and opaque.

Remove from heat and add a squeeze of lemon if desired.

Top with a sprinkle of parsley or cilantro if you like.

Side Dish Pairing:

Best with garlic potato wedges or warm garlic bread.

Food Safety Note:

Always refrigerate shrimp during the lemon bath and cook immediately after drying.

Servings:

Makes about 20 to 24 meatballs.

Ingredients:

• 1 pound ground beef or a beef pork mix

• 1 small onion, grated or finely minced

• 2 to 3 garlic cloves, minced

• 1 egg

• 1 to 2 slices bread soaked in milk then squeezed (or 1 handful breadcrumbs)

• Light olive oil

• King’s Mediterranean Blend

• Salt if needed

• Optional: Parmesan cheese or chopped parsley

Instructions:

In a bowl, add ground meat, grated onion, garlic, egg, and the softened bread or breadcrumbs.

Add a drizzle of olive oil.

Season generously with King’s Mediterranean Blend.

Add salt only if needed.

Mix gently until combined.

Roll into meatballs.

Place on a parchment lined baking sheet.

Bake at 400 degrees for 20 to 25 minutes until cooked through.

Broil 1 to 2 minutes at the end for extra browning.

Serving Options:

Option 1: Over Pasta

Serve over plain marinara or simple buttered noodles.

Option 2: Mediterranean Meatball Sandwich

Toast a baguette and brush the inside with warm garlic butter, then add your meatballs and melt mozzarella on top.

The garlic butter makes all the difference.

Food Safety Note:

Keep raw meat refrigerated until baking. Wash hands and surfaces after handling.

Serves 4.

Ingredients:

• 4 to 5 large russet potatoes

• Light olive oil

• King Sagoun’s Coastal Blend

• 3 to 4 garlic cloves, minced

• Optional: chopped parsley for serving

Instructions:

Scrub the potatoes clean and pat dry.

Cut each potato into long wedges.

In a bowl, add the wedges and drizzle lightly with olive oil.

Add the minced garlic.

Season generously with King Sagoun’s Coastal Blend.

Toss everything until the wedges are coated evenly.

Spread the wedges on a parchment lined baking sheet.

Bake at 425 degrees for 35 to 45 minutes, flipping halfway, until golden and crisp.

Sprinkle with chopped parsley if desired.

Side Dish Pairing:

Pairs perfectly with shrimp, steak, chicken, or can be eaten all by themselves.

Food Safety Note:

Keep garlic refrigerated until use. Do not leave cut potatoes soaking without refrigeration.

This soup can be made two ways.

Use raw chicken for a rich homemade broth or leftover chicken for a fast weeknight version. Both taste amazing. See full instructions below.

Serves 6 people.

Ingredients:

• 1 whole chicken or 4 to 5 chicken thighs

• OR 2 to 3 cups leftover cooked chicken

• 2 potatoes, diced

• 1 large onion, chopped

• 2 carrots, sliced

• 1 bell pepper, chopped

• 1 large tomato, chopped

• 1 cup vermicelli noodles

• Light olive oil

• Rachel’s Greek Citrus Crown seasoning

• Fresh parsley or cilantro, chopped

• Salt as needed

• Store bought broth (only for leftover chicken version)

OPTION 1: Raw Chicken Version (Richer Flavor)

Preparing the Chicken and Broth

Place the whole chicken or chicken thighs in a pot and cover with water.

Bring to a boil, let it boil for 2 to 3 minutes, then pour out the entire first boil.

Rinse the semi cooked chicken under warm water to remove impurities.

Refill the pot with fresh water and return the chicken.

Cook until the chicken is fully cooked and tender.

Remove the chicken, discard the skin and bones, and shred or cube the meat.

Strain the broth through a fine strainer and set aside.

OPTION 2: Leftover Chicken Version (Fast and Easy)

Skip the broth making.

Use shredded leftover chicken and store bought chicken broth.

BUILDING THE SOUP (Same for Both Versions)

In a clean pot, add a drizzle of olive oil and sauté onions until soft.

Add the carrots, bell pepper, potatoes, and tomato. Sauté about 5 minutes.

Add the shredded or cubed chicken.

Pour in the homemade broth or store bought broth.

Bring to a gentle boil, then lower to a simmer until potatoes are almost cooked.

Add vermicelli noodles and cook until soft.

Add Rachel’s Greek Citrus Crown seasoning and adjust salt if needed.

Turn off the heat and stir in fresh parsley or cilantro.

Side Dish Pairing:

Best served with warm garlic bread.

Food Safety Note:

Always discard the first boil when preparing raw chicken and keep poultry refrigerated until cooking.

Serves 4.

Ingredients:

• 4 to 5 golden potatoes, peeled and cubed

• 4 to 6 eggs

• 2 to 3 tablespoons heavy cream or milk

• 2 to 3 tablespoons butter

• Queen’s Royal BBQ Rub

• Good Armenian feta cheese, crumbled

• Fresh dill, chopped

• Salt if needed

• Garlic pita bread for serving

Instructions:

Prepare the Potatoes

Place the cubed potatoes in a pot of water and boil until they are just barely tender, not fully soft.

Drain and pat the potatoes dry.

Add butter to a skillet on medium heat.

Add the potatoes and fry until golden.

Season the potatoes generously with Queen’s Royal BBQ Rub.

This is the correct point to season so the butter carries the flavor.

Add the Eggs

In a bowl, whisk the eggs with the heavy cream or milk.

Pour the egg mixture over the potatoes in the skillet.

Cook gently, stirring occasionally until the eggs are softly scrambled.

Add the Cheese

Add the crumbled Armenian feta cheese on top.

Let it melt into the eggs and potatoes.

Finish

Turn off the heat and garnish with fresh chopped dill.

Side Dish:

Serve with warm toasted garlic pita bread.

Food Safety Note:

Keep eggs refrigerated. Cook to desired firmness and refrigerate leftovers within two hours.

Serves 6.

Ingredients:

• 1 pound ziti or penne pasta

• 1 jar plain marinara sauce or crushed tomatoes

• King Jeffry’s Marinara Magic seasoning

• 1 small onion, finely chopped

• 2 to 3 cloves garlic, minced

• 1 cup ricotta cheese

• 2 cups shredded mozzarella

• ½ cup grated Parmesan

• Light olive oil

• Salt if needed

• Optional: fresh basil for garnish

Instructions:

Prepare the Pasta

Cook the pasta in salted water until barely al dente.

Drain and set aside.

Make the Sauce

In a skillet, add a drizzle of olive oil and sauté the onion until soft.

Add garlic and sauté for one minute.

Pour in the marinara sauce or crushed tomatoes.

Add King Jeffry’s Marinara Magic seasoning. Start with one tablespoon, taste, and continue adding until the flavor is as bold as you prefer.

Simmer for 10 to 15 minutes.

Assemble the Ziti

Preheat your oven to 375 degrees.

In a bowl, mix the cooked pasta with the sauce.

Add the ricotta and half the mozzarella. Stir gently.

Pour into a baking dish.

Top with the remaining mozzarella and Parmesan.

Bake

Bake for 20 to 25 minutes, until the top is golden and bubbly.

Let rest for 5 minutes before serving.

Garnish with basil if desired.

Side Dish Pairing:

Best served with garlic bread or Italian salad.

Serves 4.

Ingredients:

• 2 pounds boneless skinless chicken breasts (thin sliced or pounded evenly)

• 1 to 1.5 cups milk (for soaking)

• 1 cup flour

• 2 eggs, beaten

• 1 to 1.5 cups seasoned breadcrumbs

• Queen’s Royal BBQ Rub

• Light olive oil for frying

• Optional: lemon wedges

• Optional: chopped parsley

Instructions:

1. Tenderize the Chicken (THE KEY STEP)

Place the thin sliced chicken breasts in a bowl.

Pour milk over the chicken to cover.

Refrigerate and soak for at least 30 minutes, up to 2 hours for best results.

This keeps the chicken tender and juicy.

2. Prep the Breading Station

Bowl 1: flour

Bowl 2: beaten eggs

Bowl 3: breadcrumbs mixed generously with Queen’s Royal BBQ Rub

Add a touch of salt only if needed.

3. Bread the Cutlets

Remove chicken from the milk and pat lightly (do not fully dry).

Coat in flour.

Dip in egg.

Coat fully in the Queen-seasoned breadcrumbs.

4. Fry the Cutlets

Heat a thin layer of olive oil in a skillet over medium heat.

Fry 3 to 4 minutes per side until golden and cooked through.

Let rest on a paper towel lined plate.

5. Finish

Serve with lemon wedges or a sprinkle of parsley if you like.

Side Dish Pairing:

Garlic mashed potatoes, Buttered spaghetti, pilaf.

Food Safety Note:

Always keep the chicken refrigerated during the milk soak.

Discard the milk afterward and cook chicken to 165 degrees internal temperature.

Refrigerate leftovers within 2 hours.

Serves 6.

Ingredients:

• 2 pounds ground beef (or beef and pork mix)

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1 small green bell pepper or 1 jalapeño, finely chopped

• 1 egg

• 1 cup oatmeal or breadcrumbs

• ½ cup milk

• 2 tablespoons light olive oil

• 2 to 3 tablespoons ketchup (for meat mixture)

• 1 to 2 tablespoons A1 sauce (for meat mixture)

• Fresh cilantro, finely chopped (goes into the meat mixture)

• King’s Mediterranean Blend

• Salt if needed

For glaze:

• ½ cup ketchup

• 1 tablespoon Worcestershire sauce

Instructions:

1. Build the Flavor Base (The Queen’s signature step)

Add olive oil to a skillet and sauté the onions, garlic, and bell pepper/jalapeño until soft.

Remove from heat and let cool completely before adding to the meat mixture.

This deepens the flavor and prevents sogginess.

2. Prepare the Meat Mixture

In a large bowl, combine ground meat, egg, oatmeal (or breadcrumbs), and milk.

Add the cooled sautéed vegetables.

Add chopped cilantro directly into the meat mixture (important for flavor).

Add ketchup and A1 sauce into the meat.

Season generously with King’s Mediterranean Blend.

Add salt only if needed.

Mix gently until combined. Do not overmix.

3. Shape and Glaze

Shape into a loaf on a parchment lined baking sheet or in a loaf pan.

Mix the ketchup and Worcestershire together for the glaze.

Spread the glaze generously over the top — this step is not optional.

4. Bake

Preheat oven to 375 degrees.

Bake 55 to 65 minutes until fully cooked.

Let rest 10 minutes before slicing.

Side Dish Pairing:

Garlic mashed potatoes, Warm carrot, pea, onion, garlic, dill sauté

Food Safety Note:

Refrigerate raw meat until cooking.

Cook meatloaf to 160 degrees internal temperature.

Refrigerate leftovers within 2 hours.

Serves 4.

Ingredients:

• 4 to 5 large russet or Yukon potatoes, peeled and cut into wedges

• 3 to 4 garlic cloves, crushed

• ½ cup chicken broth or chicken stock

• 3 to 4 tablespoons light olive oil

• Rachel’s Greek Citrus Crown seasoning

• Salt only if needed

• Fresh dill, finely chopped (garnish)

Instructions:

1. Prep the Potatoes

Peel potatoes and cut into long wedges.

Place wedges in a baking dish.

2. Make the Flavor Mixture

In a bowl, combine:

• ½ cup broth

• light olive oil

• crushed garlic cloves

• generous Rachel’s Greek Citrus Crown

Add salt only if needed.

Mix well.

Pour this marinade evenly over the potatoes.

3. Bake

Preheat oven to 400 degrees.

Bake uncovered for 40 minutes.

Flip potatoes to the other side.

Bake another 20 to 30 minutes until tender and lightly browned.

4. Finish

Garnish with fresh dill.

Serve warm.

Side Dish Pairing:

Chicken, Lamb, Fish, Steak

Food Safety Note:

Keep chicken broth refrigerated until use.

Refrigerate leftovers within 2 hours.

Servings:

Makes 12 to 16 triangles depending on size.

Ingredients:

• 1 package puff pastry sheets, thawed

• Armenian feta cheese, finely crumbled (about 1.5 to 2 cups)

• 1 egg (separate white and yolk)

• King Sagoun’s Coastal Herb Blend

• Optional: sesame or black sesame seeds for topping

Instructions:

1. Prepare the Filling

In a bowl, add crumbled Armenian feta.

Add egg white and mix until the cheese becomes soft and spreadable.

Season with King Sagoun’s Coastal Herb Blend (½ teaspoon to 1 teaspoon based on taste).

Mix well and set aside.

2. Shape the Byorek

Cut puff pastry sheets into squares.

Place a spoonful of filling in the center of each square.

Fold into a triangle and press edges firmly with a fork to seal.

3. Egg Wash

Brush tops with the egg yolk.

Optional: sprinkle with sesame or black sesame seeds.

4. Bake

Preheat oven to 400 degrees.

Bake 15 to 20 minutes, until golden, flaky, and puffed.

5. Serve

Side Dish Pairing:

Tea or coffee, Soup, Salad

Food Safety Note:

Keep puff pastry cold until ready to use.

Refrigerate cheese filling if preparing ahead.

Store baked byorek in an airtight container and refrigerate within 2 hours.

Serves 4.

Ingredients:

• 1 cup orzo

• 2 tablespoons olive oil

• 2 to 3 garlic cloves, minced

• 1 can diced tomatoes (or 2 fresh tomatoes, diced)

• 2 cups chicken broth

• King’s Mediterranean Blend, to taste

• Salt if needed

• Optional: chopped parsley for garnish

Instructions:

1. Sauté the garlic

Heat olive oil in a pan over medium heat.

Add minced garlic and sauté 20 to 30 seconds until fragrant.

2. Build the tomato base

Add the diced tomatoes.

Season with King’s Mediterranean Blend (start with ½ teaspoon).

Simmer for 1 to 2 minutes to blend the flavors.

3. Add the orzo and broth

Add the orzo and stir well.

Pour in 2 cups chicken broth.

Taste and add salt if needed.

4. Cook until tender

Bring to a gentle boil.

Reduce heat to medium-low.

Cook uncovered, stirring occasionally, until the orzo has absorbed most of the liquid and is tender.

About 12 to 15 minutes.

5. Finish

Turn off the heat.

Garnish with parsley if desired.

The texture should be silky and coated, not watery.

Side Dish Pairing:

• Chicken cutlets

• Meatloaf

• Salmon

• Roasted vegetables

Food Safety Note:

Refrigerate leftovers within 2 hours.

Add a splash of broth when reheating if needed.

Serves 4.

Ingredients:

• 2½ to 3 pounds chicken thighs

• Ice cold water

• Fresh lemon (juice + peels)

• Light olive oil

• Queen’s Royal BBQ Rub

Instructions:

1. Lemon Ice Water Bath

1. Place chicken thighs in a bowl with ice cold water.
2. Squeeze fresh lemon juice into the water and add the lemon peels.
3. Refrigerate for at least 1 hour.
4. Drain and pat chicken completely dry with paper towels.

2. Season and Marinate

1. Place chicken in a bowl.
2. Drizzle lightly with olive oil.
3. Season generously with Queen’s Royal BBQ Rub.
4. Cover and refrigerate.

• Overnight is best
• At least 1 hour minimum

3. Oven “Grill” Method

1. Preheat oven to 425 degrees.
2. Place chicken thighs on a wire rack or roasting rack set over a baking pan.
3. (This allows heat to circulate and fat to drip away.)
4. Bake for 40 to 50 minutes, until golden and fully cooked.
5. Optional: broil for 2 to 3 minutes at the end for extra crisp skin.

4. Rest and Serve

1. Let rest 5 minutes before serving.

Side Dish Pairing:

• Armenian pilaf

• Simple salad with house dressing

Food Safety Note:

Keep chicken refrigerated during the lemon bath and marinating process.

Discard lemon water after use.

Cook chicken to an internal temperature of 165 degrees.

Refrigerate leftovers within 2 hours.

Serves 4 people

Ingredients

• 1½ to 2 pounds mushrooms, cleaned and sliced

• 1 medium onion, thinly sliced

• 3 tablespoons butter

• 2 tablespoons olive oil

• 3 to 4 garlic cloves, minced

• King Sagoun’s Coastal Herb Blend

• Salt if needed

• Fresh cilantro, finely chopped

Instructions

Step 1

Heat butter and olive oil together in a wide skillet over medium heat.

Step 2

Add sliced onions and sauté until soft and lightly golden.

Step 3

Add sliced mushrooms in a single layer. Do not overcrowd the pan.

Let them cook undisturbed for a few minutes so they can brown.

Step 4

Stir the mushrooms and continue cooking until they release their moisture and begin to caramelize.

Step 5

Add minced garlic and sauté for about 30 seconds until fragrant.

Step 6

Season generously with King Sagoun’s Coastal Herb Blend.

Taste and add salt only if needed.

Step 7

Cook another 2 to 3 minutes, stirring gently, until mushrooms are glossy and coated in garlic butter.

Step 8

Turn off the heat and finish with freshly chopped cilantro.

Gently stir and serve warm.

Side Dish Pairing

• Steak

• Chicken

• Fish

• Orzo

• Crusty bread

Food Safety Note



Refrigerate leftovers within 2 hours.

Reheat gently in a skillet or microwave before serving.

Serves 4.

A comforting, home style dish prepared the same way stuffed vegetables are finished in Armenian kitchens. Tender peppers, rich filling, a mint butter finish, and a cooling garlic yogurt sauce. Simple, traditional, and deeply satisfying.

Servings

Serves 4 people

Ingredients

For the peppers

• 6 large bell peppers, any color

• 1½ pounds ground beef

• 1 cup uncooked white rice

• 1 small onion, finely chopped

• 2 to 3 garlic cloves, minced

• 1 can diced tomatoes

• 2 tablespoons olive oil

• King’s Mediterranean Blend

• Salt if needed

• Water or chicken broth for baking

For the finish

• Dried mint

• 3 to 4 tablespoons butter, melted

For serving

• Greek yogurt

• 1 garlic clove, minced

• Salt to taste

Instructions

Prepare the peppers

Wash the bell peppers.

Cut the tops off and remove seeds and membranes.

Set aside.

Prepare the filling

In a bowl, combine ground beef, uncooked rice, chopped onion, minced garlic, diced tomatoes, and olive oil.

Season generously with King’s Mediterranean Blend.

Add salt only if needed.

Mix gently until combined.

Stuff the peppers

Fill each pepper loosely with the meat mixture.

Do not pack tightly, as the rice needs room to cook.

Arrange for baking

Place stuffed peppers upright in a baking dish.

Pour about 1 to 1½ cups water or chicken broth into the bottom of the dish, not over the peppers.

Cover tightly with foil.

Bake

Preheat oven to 375 degrees.

Bake covered for 60 minutes, until peppers are tender and the filling is mostly cooked.

Queen's finish

Remove the foil.

Sprinkle dried mint generously over the peppers.

Drizzle melted butter evenly over the tops.

Return to the oven uncovered and bake for an additional 5 minutes.

Prepare the yogurt sauce

In a small bowl, mix Greek yogurt, minced garlic, and salt to taste.

Set aside.

Serve

Serve stuffed peppers warm, topped with the garlic yogurt sauce.

No parsley or cilantro is needed. The mint provides all the flavor.

No side dish is needed.

Food Safety Note

Keep raw meat refrigerated until ready to use.

Cook stuffed peppers until the internal temperature reaches 160 degrees.

Refrigerate leftovers within 2 hours.