Smoky Sausage and Smoky Sausage and Peppers with Apple Peppers with Apple 2 tablespoons Heat oil in large skillet on me- 1 cup sweet white onion, cut into thin wedges dium heat. Add onions and bell 2 tablespoons olive oil 1 cup medium red bell pepper, cut into strips pepper; cook and stir five min- 1 cup sweet white onion, cut into 1 tablespoon smoked paprika utes or until onions are trans- thin wedges 1 package (13 ounces) apple chicken sausage, cut lucent. Add paprika; cook and 1 cup medium red bell pepper, cut diagonally in 3/4-inch pieces stir one minute. Stir in remain- into strips 1 cup thinly sliced peeled apples ing ingredients. Bring to a boil. 1 cup apple cider Reduce heat to low, simmer 10 1 tablespoon smoked paprika 1/2 teaspoon garlic powder minutes or until apples are ten- 1 package (13 ounces) apple 1/2 teaspoon thyme leaves der. Serve over rice, if desired. chicken sausage, cut diagonally 1/8 teaspoon each red pepper and ground cayenne Makes four servings in 3/4-inch pieces 1 cup thinly sliced peeled apples 1 cup apple cider 1/2 teaspoon garlic powder 1/2 teaspoon thyme leaves 1/8 teaspoon each red pepper and www.mccormick.com ground cayenne Heat oil in large skillet on me- dium heat. Add onions and bell pepper; cook and stir five min- Bonefish Grill Pan Asian utes or until onions are trans- lucent. Add paprika; cook and 1 cup olive oil Sauté the olive oil and ginger until tender. stir one minute. Stir in remain- 1 cup minced ginger ing ingredients. Bring to a boil. 1 cup In a bowl, mix soy sauce, , 4 cups ketchup sauce, lemon juice and water. Add to sauté Reduce heat to low, simmer 10 4 cups oyster sauce pan. Bring this mixture to a slow boil. Slowly minutes or until apples are ten- ½ cup lemon juice add over medium low heat and stir for der. Serve over rice, if desired. 1 cup water about five minutes. If desired, add hot water Makes four servings 2 cups sugar to sauce to thin. 1/2 cup coarsely chopped cilantro Makes eight servings www.mccormick.com

Bonefish Grill Pan Asian Sauce 1 cup olive oil Bonefish Grill 1 cup minced ginger 1 cup soy sauce 4 cups ketchup 4 cups oyster sauce ½ cup lemon juice 1 cup water 2 cups sugar 1/2 cup coarsely chopped cilantro Sauté the olive oil and ginger until tender. In a bowl, mix soy sauce, ketchup, oyster sauce, lemon juice and water. Add to sauté pan. Bring this mixture to a slow boil. Slowly add sugar over medium low heat and stir for about five minutes. If desired, add hot water to sauce to thin. Makes eight servings Bonefish Grill