2 pounds pork butt (or shoulder)
1 onion, roughly chopped
2 tablespoons SplenDishes House Blend
1 beer (I like to use Corona)
Directions:
Place pork and onions in slow cooker. Season generously with SplenDishes House Blend and pour beer in. Liquid should be no more than half way up sides of meat.
Place slow cooker on low and cook 8-10 hours.
Carefully remove meat from pot and place on large platter. Using 2 forks, shred pork and keep refrigerated, in covered container until ready to use.
]]>Ingredients:
3 cups Blackberries, plus extra few for garnish
2 tablespoons coconut sugar, plus extra for sprinkling
Pinch salt
2 tablespoons butter, diced
2 puff pastry sheets
½ cup butter, softened (not melted)
½ cup brown sugar
¼ cup almonds, sliced and toasted
Pinch salt
1 egg, beaten
Vanilla ice cream
Directions:
Preheat oven to 400 degrees.
Mix together berries, coconut sugar, salt and butter in a bowl. Spoon into lightly greased 3” ramekins.
Place ramekins on lined baking sheet.
In another bowl, combine softened butter, brown sugar, almonds and salt. Should be the consistency to spread (not melted).
On a lightly floured surface, take each puff pastry sheet and cut in half, diagonally. Set aside one half.
Lightly roll out pastry sheet to approximately ¼” thickness.
Using a spatula, spread a thin layer of butter/sugar mixture onto pastry. Fold pastry in half, creating another triangle. Spread more mixture onto pastry and fold again. Repeat process until you have a triangle big enough to fit on top of ramekin (about 3”).
Place pastry triangle on top of berries in ramekin and brush with egg mixture. Sprinkle tops of pastry with coconut sugar.
Bake at 400 degrees for approximately 20-25 minutes, or until pastry is puffed and golden brown.
Serve with vanilla ice cream and extra berries.
Makes 4 ramekins.
]]>Ingredients:
1 French bread loaf, sliced into 1" pieces
1 cup firmly packed light brown sugar
1/2 cup butter, plus extra for browning French toast
2 tablespoons maple syrup
3/4 cup pecans, chopped
6 eggs, beaten
1 1/2 cups milk
2 tablespoons sugar
1 teaspoon SplenDishes Pumpkin Pie Blend
1 teaspoon vanilla extract
Directions:
Slice French bread into 1” slices.
Whisk together eggs, milk, sugar, SplenDishes Pumpkin Pie Blend and vanilla. Soak bread slices in mixture for 30-60 minutes.
In a small sauce pan, melt butter and brown sugar. Add maple syrup and pecans. Bring to a boil, then lower heat and simmer for about 5-8 minutes. Set aside until ready to use. Excess can be stored in sealed container in refrigerator for up to 10 days.
Heat a fry or sauté pan on medium high heat, add butter until melted.
Carefully remove soaked bread, draining excess egg mixture off, and place into pan. Brown on both sides, until golden brown, about 3-4 minutes on each side.
Serve immediately with warmed syrup.
Serves 4.
]]>Ingredients:
Crust:
2 ¼ cups self-rising flour
1 cup cold butter, cut up
6-8 bacon slices, cooked
2/3 cup sour cream
Filling:
2 pounds large tomatoes (assorted colors and sizes)
1 teaspoon kosher salt
1 cup cheddar cheese, shredded
½ cup Parmigiano cheese, shredded
½ cup mayonnaise
1 egg, beaten
2 tablespoons fresh dill, chopped
1 tablespoon chives, chopped
1 tablespoon flat-leaf parsley, chopped
1 tablespoon apple cider vinegar
1 green onion, thinly sliced
2 teaspoons sugar
SplenDishes Bourbon Bacon Salt
1 tablespoon yellow cornmeal
Directions:
To Make Crust:
Using a Cuisinart mixer, pulse flour and cold butter until mixture resembles small peas.
Add bacon to flour/butter mixture; pulse just until combined. Add sour cream, and pulse until dough forms.
Spoon mixture onto a floured surface; sprinkle lightly with flour, and knead 3 or 4 times, adding more flour as needed. Roll to a 13-inch round. Place dough in a 9-inch pie pan. Press dough into pan; trim off excess dough along edges. Chill 30 minutes.
To Make Filling:
Slice tomatoes into ¼ inch thick slices, and remove seeds. Place tomatoes in a single layer on paper towels and sprinkle with 1 tsp. salt. Let stand about 10 minutes.
Preheat oven to 425 degrees.
In a large bowl, combine cheeses, mayonnaise, egg, herbs, apple cider vinegar and sugar, until well combined.
Pat tomato slices dry with a paper towel. Sprinkle cornmeal over bottom of crust. Spread a thin layer of cheese mixture onto crust; layer with half of tomato slices in slightly overlapping rows. Top with ½ cup cheese mixture. Repeat layers, using remaining tomato slices and cheese mixture (save 1 layer of tomatoes for top). Arrange remaining tomatoes on top of pie.
Bake at 425 degrees for 40 to 45 minutes, protecting edges with foil during last 20 minutes to prevent excessive browning. Let stand 1 to 2 hours before serving.
Serves 6-8.
]]>
Ingredients:
½ pound fresh tuna (sashimi grade)
SplenDishes House Blend
Olive oil
2 cups iceberg lettuce, thinly sliced
2 tablespoons cider vinegar
Sriracha hot sauce
½ cup sour cream
¾ cup fresh cilantro
SplenDishes Fire Roasted Salsa
Tortillas
Directions:
In a small blender, combine cilantro, sour cream and sriracha with a pinch of SplenDishes House Blend, until well blended. Store covered in refrigerator until ready to use.
Toss lettuce with cider vinegar and set aside.
Coat tuna generously with SplenDishes House Blend.
Heat sauté pan on high heat. Drizzle with olive oil and sear tuna for 1-2 minutes, depending on thickness, on both sides.
Remove from pan and slice.
To assemble tacos, place slaw on tortilla, spoon Fire Roasted Salsa over slaw. Lay sliced tuna on top of salsa and spoon cilantro sauce over tuna. Garnish with fresh cilantro leaves and hot sauce.
Makes approximately 4-6 tacos.
]]>Ingredients:
4 peaches
8 slices prosciutto, sliced in half, longwise
16 large basil leaves
Extra virgin olive oil
Balsamic syrup to drizzle
Fresh Mozzarella
Directions:
Cut each peach into quarters. Place 1 basil leaf over top of peach, then wrap securely with a slice of prosciutto and secure with toothpick.
Heat grill or grill pan to medium heat.
Brush peaches generously with olive oil to prevent the prosciutto from sticking to the grill.
Grill peaches until char marks appear, turning peaches until sides are evenly cooked, about 3-4 minutes each side.
Transfer peaches to a platter and remove toothpicks. Add pulled chunks of mozzarella around peaches. Drizzle with balsamic syrup and garnish with fresh torn basil.
Recipe courtesy Shonali Thomas, SplenDishes Gourmet Foods, LLC
]]>Ingredients:
6 pieces chicken (any type you like, breasts, thighs, legs etc)
3 corn cobs, cut in half
1 pound baby red potatoes
1 red onion, roughly chopped
6 large carrots, cut into 3rds
SplenDishes BBQ Rub
Kosher salt
2-3 dark beers
Directions:
Using about 12” square of heavy duty aluminum foil, place 1 piece of chicken, ½ corn cob, a few baby red potatoes, some onion and carrots into center of foil. Season generously, with about ½ tablespoon of SplenDishes BBQ Rub and a pinch of salt.
Bring edges up leaving center open, making an open like pouch. Place on baking sheet and continue with remaining 5 pouches.
Heat BBQ on medium high heat and place pouches on grill. Pour about ½ beer (or so) into each pouch, so liquid is about ½ way covering chicken and veggies.
Close grill and cook for about 25 minutes or until chicken is cooked through (this depends on what type of chicken you used (bone-in will take longer). Be sure to check after about 15 minutes for level of liquid and add more if needed.
Remove from grill, place each pouch on serving plates and serve as is.
Makes for a great presentation!
*This dish can also be done in the oven! Place in 400 degree oven for about 30 minutes or until chicken is cooked through.
Serves 6.
Recipe courtesy Shonali Thomas, SplenDishes Gourmet Foods, LLC
]]>
Ingredients:
4 chicken cutlets
1 ½ cups buttermilk or sour milk (add 1 tablespoon vinegar to milk)
4 tablespoons sriracha hot sauce
1 ½ cups all purpose flour
1 tablespoon SplenDishes House Blend (salt, garlic, pepper, chili flake)
1 tsp cayenne pepper
¼ cup mayonnaise
Splash lemon juice
SplenDishes Bourbon Bacon Salt
12 ounces canola oil
4 kaiser rolls
Pickles, sliced
Lettuce
Hot sauce
Directions:
To Marinate Chicken: Combine buttermilk, sriracha and chicken in ziplock bag and marinate overnight (or at least 4 hours). Be sure to take out of refrigerator 30 minutes before ready to fry.
Prep Flour Mixture: In a shallow bowl, combine flour, House Blend and cayenne pepper. Taste and add additional seasoning, if needed. Cover and set aside until ready.
Spicy Mayo: Combine mayo, sriracha and lemon juice. Keep refrigerated until ready to use.
Heat canola oil in deep fry pan on high heat until it reaches 350 degrees.
Dredge chicken in flour mixture, shaking off excess flour and gently place into oil. Fry until golden brown, about 8 minutes on each side.
Remove from oil and place on paper towels and season immediately with Bourbon Bacon Salt.
To Assemble Sandwiches: Slice Kaiser rolls in half and spread with spicy mayo. Place crispy lettuce on bottom bun, then top with chicken. Drizzle hot sauce over chicken and add pickles before topping with bun.
]]>Ingredients:
1 whole chicken (cut up)
2 tablespoons SplenDishes Bourbon Bacon Salt
4 tablespoons flour
¼ vegetable oil
4 carrots, roughly chopped
3 celery stalks, chopped
1 onion, chopped
3 potatoes, cubed
2 cups dry white wine
Fresh parsley for garnish
Dumplings:
2 cups Bisquick mix
2/3 cup milk
2 tablespoons butter, melted
Combine ingredients in a bowl right before spooning over chicken.
Directions:
Season chicken with SplenDishes Bourbon Bacon Salt and flour. Brown on both sides, in an oven proof pan with vegetable oil, then remove from pan.
Add more oil, chopped carrots, onion, celery and potatoes. Sauté for about 4-6 minutes, then deglaze pan with about 2 cups dry white wine.
Add chicken back in (this is where you can transfer to slow cooker) and braise in 350 degree oven for about 1 hour.
Drop spoon sized dumplings on top of chicken and cook covered for 10 minutes, then remove lid and bake additional 10 minutes.
Garnish with chopped parsley. If you used the slow cooker, cook on low for about 6-8 hours.
Cake:
6 eggs
2/3 cup oil
1 cup canned pumpkin pie mix
2/3 cup water
2 tablespoons SplenDishes Pumpkin Pie Spice Blend
1 box moist spice cake mix
1 box moist yellow cake mix
Glaze:
Red food coloring (you can switch this color out for the holiday)
1 pound powdered sugar
1/3 cup orange juice, no pulp
3 teaspoons orange liqueur (optional)
Cake:
Preheat the oven to 350 degrees F.
Butter and flour a 12-cup bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack.
Glaze:
Whisk the powdered sugar, orange juice, orange liqueur, and food coloring in a saucepan on low heat for 5 minutes or until the sugar melts. If the glaze seems too dry, add more water or orange juice to reach the right consistency. Drizzle the glaze over the cake.
To decorate: Use silk or fake holly leaves and berries and place in center of bundt cake. Remove before serving.
]]>Ingredients:
2 Heads Garlic
3 Tbs Olive Oil
2 lbs Red potatoes, cubed (you can peel if you like)
½ cup Butter
1 ½ cups Buttermilk
3 Tbs Chives, chopped
1-2 tsp SplenDishes House Spice Blend
3 Tbs White Truffle Oil, plus extra for drizzling
Directions:
Preheat oven to 375 degrees.
Cut tops of garlic off (do not peel) and place in oven proof ramekin dish. Drizzle with olive oil and roast until lightly golden brown, about 25-30 minutes. Remove from oven and set aside to cool.
Place cubed potatoes into large pot of cold water. Bring to a boil on medium high heat and boil until fork tender. Drain and transfer back into pot, letting excess water cook off (keep heat off).
Add butter and smash potatoes with masher. Stir in enough buttermilk to desired creaminess. Season with SplenDishes House Spice Blend.
Squeeze roasted garlic into small bowl and mash together with 3 tablespoons White Truffle Oil. Fold into potatoes and re-season to taste.
Transfer to serving bowl or platter.
Drizzle with additional White Truffle Oil and garnish with chives.
*For a lower calorie version, cut the butter in half, replace buttermilk with 3 tablespoons of non-fat, plain greek yogurt and stir in chicken stock until desired creaminess.
Serves 6-8.
]]>2 cloves Garlic
2 medium Shallots
8 slices Jalapeños, pickled
1 cup Roasted Red Peppers
1 tsp SplenDishes House Blend
2 cups Dry White Wine
1 6oz jar SplenDishes Cranberry Jelly
3 Tbsp. Olive Oil
Directions:
Combine garlic, shallots, jalapenos and roasted red peppers in food processor, pulse until well combined. Add to sauce pan, along with SplenDishes House Blend with olive oil on high heat and sauté for about 3-4 minutes.
Add SplenDishes Cranberry Jelly and stir until dissolved. Stir in white wine, bring to a boil, then lower heat and simmer for about 15-20 minutes until slightly thickened.
To baste: In the last hour of cooking turkey, baste every 20 minutes, until done.
*can be made ahead of time and stored in fridge until ready to use.
]]>¾ cup Pancetta (or bacon), diced
4 stalks Celery, sliced
1 yellow Onion, chopped
3 cloves Garlic, chopped
1/3 cup Flat leaf parsley, chopped
1 Tbsp. Fresh thyme, chopped
2 Tbsp. Olive oil
1-2 tsp SplenDishes House Spice Blend (plus more if needed)
Pinch Crushed red pepper
1 cup Dry white wine
1-2 cups Chicken stock
4 lg Croissants, torn into small pieces
Directions:
Heat large sauté pan on medium high heat, add pancetta and sauté for 2-3 minutes, then add olive oil, onions, celery and garlic. Sauté until tender, about 3-4 minutes, then add parsley, thyme, SplenDishes House Spice Blend and crushed red pepper.
Stir in white wine, scraping bits from bottom of pan. Bring to a boil, then lower heat and simmer for 2-3 minutes. Remove from heat.
Place torn croissant pieces, in a greased 9”x13” baking dish, fold in pancetta/onion mixture, then fold in chicken stock, starting with 1 cup at a time, then continue to add more stock, until croissant mixture is just slightly wet. You want all the bread pieces to be soaked through, but not too soggy.
Taste mixture and season with additional salt, if needed.
Bake in 375 degree (f) oven for about 35-45 minutes, until top is golden and crusty.
Serves 4-6
This is an easy make-ahead dish! Prepare stuffing, up to the baking part), the day before your event, store in a sealed container (I use a large zip lock), then pull out 2 hours before serve time. Place in greased baking dish and keep covered on counter until ready to bake. Give yourself 45 minutes bake-time before you serve!
]]>1 sheet Puff pastry, thawed
1 round Brie cheese
3 oz. SplenDishes Cranberry Jelly
Toasted baguette, sliced
Directions:
Preheat oven to 400 degrees (f).
Place puff pastry sheet on a greased baking dish, place brie in center and spoon SplenDishes Cranberry Jelly over top and quickly bring sides of pastry up and gently wrap it up, so it’s completely sealed.
Brush with melted butter and bake for 25-30 minutes, until golden brown.
Serve with sliced and toasted baguette.
Make ahead (up to the baking part) and keep in fridge until ready to bake.
]]>These are great appetizers and make a beautiful presentation.
12 medium sized shrimp, shelled and deveined
6 - 8" rosemary sprigs, leaves partially removed, leaving the tops on
3 cloves garlic, crushed
2 Tbs rosemary, chopped
1 tsp Old Bay Seasoning
1 tsp SplenDishes House Blend
1/3 cup extra virgin olive oil
Skewer medium sized shrimp onto rosemary sprigs. Combine garlic, rosemary, old bay seasoning, House Blend and EVOO and brush onto shrimp.
Place on HOT grill for 2 minutes per side.
Can be served at room temperature.
Watch our cooking segment on these here!
]]>Want to watch how to make these amazing Rosemary Skewered Shrimp? Be sure to subscribe to SplenDishes youtube channel and receive notifications every time a new video is posted!
Click here for the recipe!
Enjoy!
]]>Feel like you're indulging, but without all the calories, with this Amazing Strawberry Shortcake!
Strawberry Shortcake
Ingredients:
2 ½ cups Bisquick
3 Tbs Sugar
⅔ cup Milk
1 Tbs Butter, Melted
1 lb Strawberries, sliced
3 Tbs Strawberry Balsamic Vinegar
Vanilla Ice Cream
Whipping cream
Fresh nutmeg
Directions:
Preheat oven to 425 degrees.
In a large bowl, combine strawberries with Strawberry Balsamic. Cover and refrigerate until ready to serve.
In a mixing bowl, combine bisquick, sugar and milk until roughly mixed.
Using an ice cream scoop, spoon onto parchment paper lined baking sheet and slightly flatten.
Brush with melted butter and bake for 10-12 minutes until golden brown.
To serve, place shortcakes in bowls, top with ice cream, whip cream and spoon strawberries over top. Grate fresh nutmeg over top.
]]>
This snapper came out so delicious!! Such light, fresh flavors, and so simple! What's fun, is you can switch out the type of fish and greens you like to make a new and exciting dish. You get the perfectly steamed dish every time!
Ingredients:
4 Fresh Snapper Filets (Black Cod works great too!)
2 Oranges, thinly sliced
2 Bulbs Fennel, thinly sliced
1 large bunch Swiss Chard, cut into strips
Blood Orange Extra Virgin Olive Oil
Directions:
Preheat oven to 450 degrees(f). Cut 4 large "heart" shaped pieces of parchment paper.
On one side, in the center of the parchment paper, place 2 orange slices down, top with thinly sliced fennel and Swiss chard (kale or any green is great), drizzle with EVOO and sprinkle with House Blend. Top greens with fresh snapper filets, sprinkle with House Blend, top with remaining orange slice and drizzle again with EVOO. Wrap parchment so it's sealed tight, place on baking sheet and bake for 12-14 minutes.
Place pouches on plates, cut open and serve!
I garnished these with roasted tomatoes.
]]>Ingredients:
2 zucchini, sliced into ¼" thick rounds
4 medium sized tomatoes, sliced into ¼” thick rounds
1 sweet yellow onion, thinly sliced
2 cloves garlic, chopped
1 Tbs tomato paste
¼ cup dry white wine
2 Tbs fresh herbs, such as rosemary, oregano and basil, chopped
½ cup grated parmesan cheese
Extra virgin olive oil
Directions:
Preheat oven to 400 degrees.
Place zucchini and tomatoes on parchment paper lined baking sheet. Drizzle with olive oil and sprinkle with House Blend on both sides. Roast until light golden around the edges, about 15-20 minutes. Remove from oven and let cool.
Saute onions and garlic in olive oil and season with pinch of House Blend, until caramelized, about 6-8 minutes, stir in tomato paste and white wine.
Place mixture into the bottom of a gratin dish. Next, place the layer of tomatoes and then the zucchini.
Sprinkle with fresh herbs and top with parmesan cheese.
Drizzle with olive oil and bake at 400 degrees for about 15 minutes until cheese is golden and bubbling.
Garnish with fresh torn basil.
]]>Yum I love Deviled Eggs!!
The candied bacon really gave it the final kapow, with it's salty, sweet and spicy deliciousness! I stepped my egg game up and added some triple cream brie cheese to the yolk mixture. Simple, elegant and delish!
I even made a yolk-less version for my friend who can't have egg yolks. I creamed together egg whites, Greek yogurt, turmeric (adds great color) and House Blend. Pretty tasty!!
Start by hard boiling your eggs. I did them the day before so they had time to chill in the fridge. Place a dozen eggs in a pot with cold water. Set on medium high heat covered and bring to a boil. Boil for 4 minutes, then turn off the heat and let them sit for 12 minutes. Then remove eggs from pot and let cool before peeling. Once peeled, put in the refrigerator until completely cooled. This may sound odd (and a little gross), but older eggs (not expired) work better when hard boiling, the seem to peel easier.
Candied Bacon: Place 4 bacon strips on a baking sheet lined with parchment paper. Rub brown sugar and sprinkle red chili flakes on both sides and bake in 375 degree(f) oven until golden and caramelized, flipping once. Total time was about 8-10 minutes. Set aside until ready to use (try not to eat it all!!).
Once the eggs are cold (this makes it easier to get a clean cut), cut in half lengthwise and pop the yolk out into a food processor. Be sure to clean your knife off each time.
Add to the yolks a couple tablespoons of mayonnaise (you can also use Greek yogurt), 2 tablespoons of triple cream brie (you can also use the spreadable kind) and a pinch of House Blend. Combine until creamy, you may need to add a touch more mayo to get it creamier. Spoon into a large zip lock bag (or pastry bag if you have it).
Next pipe yolk mixture into each egg half, cover and keep in refrigerator until ready to serve.
Once ready to serve, plate eggs and break off pieces of candied bacon and stick into each egg.
If you'd like to try the yolk-less version, discard yolks and add a few of the egg white halves into the food processor. Add 3 tablespoons of Greek yogurt, a dash of turmeric (this gives it the yellow yolk-like color) and a pinch of House Blend. Blend together until creamy, add more turmeric if you want it to be more yellow in color. Then follow the steps above after filling the pastry bag. You'll be pleasantly surprised how tasty these are and how you don't miss the yolk at all!
]]>
I LOVE Roasted Tomatoes! My tomato plants are like the little shop of horrors, growing everywhere with tomatoes all over the place! I had to do something with them before they went bad and roasting them is the best way to go, since they are the small plum and grape type.
Not only do they make a great snack with every sweet and salty bite, but they make an amazing quick pan sauce for pasta and chicken dishes. You can even use them as a beautiful garnish!
Simply place the whole tomatoes on some parchment paper on a baking sheet.
Drizzle with extra virgin olive oil and House Blend. Roasted at 400 degrees for about 20-25 minutes, until they are dark golden brown and caramelized around the edges.
Store and refrigerate in a sealed jar with a little olive oil.
]]>This was hands down the BEST potato salad I've ever had! I love fingerling potatoes with their soft buttery consistency and the slightly crunchy corn adds great texture, but it's the dressing that's so bomb. Crispy bacon with caramelized sweet onions and fresh herbs blend so well with the sweet and tangy vinegar and lemon flavors. It's a must try for your next backyard BBQ!
Start with cutting the fingerling potatoes in half, lengthwise. I love using the "gem fingerlings" with their vibrant colors. Drizzle with olive oil and season with House Blend and red pepper flakes.
Brush corn with olive oil and season the same way.
Place on a medium hot grill.
I have to give credit to my husband, he's the Master Griller here, so he grilled everything for me. Grill on both sides until potatoes are tender with light char marks on both sides. The corn will still be slightly crunchy (which is how we want it) with light grill marks as well.
If you don't have a Master Griller at home, like I do, then you can grill the potatoes and corn first, then just set aside and make the dressing afterward. Start with some chopped bacon. Everything is good with bacon......place in a hot skillet and get it sizzling.
Give the bacon a minute or so to get warm, then add the onions. They take about the same time to crisp up and caramelize, so put them in together.
Once everything starts to turn a slight golden brown, add the fresh herbs. You can use any fresh herbs you like, I happen to have a fresh new garden with rosemary, oregano and flat leaf parsley, so that's what I'm using! I'm really loving my new garden and am so proud of myself for keeping it alive!
MMMMM.....in goes the parsley. Do you see how nice and golden the bacon and onions are looking?
Now add a couple tablespoons of rice wine vinegar. I use rice wine vinegar in a lot of dressings, it has a mild sweet flavor and is a great addition when trying to balance out acidity. It makes a great slaw dressing with Greek yogurt and hot sauce, perfect for tacos!
Also adding some fresh lemon juice to give it a little tang.
Turn the heat off, and last but not least, some good quality extra virgin olive oil. When cooking I usually use a blend of canola and olive oils, due to temperature constrictions, but when making a dressing, I like to use a really good quality olive oil.
Hold the corn by the top stem and using a sharp knife, cut down towards the bottom of the cob until you have all the kernels removed.
Add the corn to the potatoes.
Then add this ridiculous dressing and mix well.
Garnish with some fresh chopped parsley. This salad will blow away any other potato salad you come across, I promise!
It was even more awesome alongside this juicy grilled pork chop, which was simply seasoned with our BBQ Rub and grilled to perfection by the Master Griller. I ate the leftovers for lunch and added some sliced grape tomatoes and it was even better, it kind of tasted like a BLT!!
RECIPE
GRILLED FINGERLING POTATO AND CORN SALAD WITH BACON AND SWEET ONION DRESSING
Prep Time: 10 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 4 |
Ingredients:
Directions:
Cut potatoes in half, lengthwise and put into a bowl. Drizzle with olive oil and sprinkle with House Blend and red pepper flakes.
Brush corn with olive oil and season the same.
Heat BBQ to medium heat and place potatoes and corn down. Grill until tender and have light char marks on both sides. Remove from heat and set aside.
To make the dressing, heat a skillet on medium high heat and add bacon.
Cook for a minute, then add onions and cook, stirring, until they start to turn light golden, about 6-8 minutes.
Stir in fresh herbs and cook another minute.
Stir in rice wine vinegar and lemon juice then turn heat off.
Drizzle in olive oil and mix well.
Remove corn kernels with a sharp knife and add to potatoes.
Stir in dressing and mix well.
Garnish with fresh chopped parsley.
]]>Check these babies out! Stuffed bell peppers with Italian sausage and quinoa. A simple, healthy and very tasty meal! I've been using quinoa instead of rice these days and I just love it. Its quick and all I hear about is how good it is for you.
I'm using green bell peppers, but you can use any color you like. Cut in half and remove the seeds and white parts. Place in a baking dish.
Brush with a little olive oil and bake in a preheated 400 degree(f) oven for about 15 minutes, flipping over once. The purpose of this is to get the pepper a little tender before we stuff it. Since the stuffing is already cooked and were just heating through, we want the pepper to be mostly cooked through as well. Plus a little char is nice to have and adds flavor.
While you prepare the stuffing, you can get the quinoa cooking. It usually takes about 15 minutes, so it will be done by the same time as the peppers and the stuffing. Just cook as instructed on the packaging. In a hot skillet, brown up some Italian sausage, then add some chopped onions.
I had some mushrooms in the fridge that needed to be used, so I chopped those up and tossed them in. My husband says he doesn't like mushrooms, but he still eats them when they're chopped up and in something like this.
Season with some House Blend.
Now for some fresh herbs. I use flat leaf parsley in pretty much everything, I also had some fresh sage, so I chopped up some of that and added it. You can use any fresh herbs though.
Once the onions and and sausage have become golden brown, you can add the cooked quinoa.
Turn the heat off and some grated Parmesan cheese. Mix everything together well.
Take a little taste and make sure it's seasoned well. If it needs a little salt, then add some.
Spoon quinoa mixture into each bell pepper, mounding it nice and high.
Top each bell pepper with shredded Italian blend cheese. Bake at 400 degrees(f) for about 10 minutes.
Cheese will be melted and golden around the edges. Top with some fresh chopped parsley.
MMMMM!! The quinoa has a slight crunch to it and the sausage is full of spices. The pepper is nice and tender and the perfect little "cup" to hold this delicious stuffing! A great weeknight meal, done in under 30 minutes.
RECIPE
STUFFED BELL PEPPERS WITH QUINOA
Prep Time: 10 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 2 |
Ingredients:
Directions:
Preheat oven to 400 deegres(f). Place bell pepper halves in baking dish. Brush with olive oil and bake for about 15 minutes, turning over once.
Prepare quinoa as instructed on package.
Saute sausage in a hot skillet until it starts turning golden brown, then add onions. Saute until onions are translucent, about 5 minutes. Add mushrooms and saute another 4-5 minutes, then add parsley and sage and season with House Blend. Turn heat off.
Stir in cooked quinoa and mix well. Add about 1/4 cup grated parmesan cheese. Then season with salt to taste (only if needed).
Fill each pepper with a generous amount of stuffing, pressing into pepper and piling high.
Top with shredded cheese and bake for 10 minutes until cheese is melted and golden around the edges.
Top with fresh parsley and serve 2 pepper (halves) for each person.
]]>This Roasted Chicken was simple and delicious with the fresh flavors of dill and lemon. Crispy skin and tender, juicy meat, it was an amazing spring night dinner. Not to mention, the leftovers made an awesome chicken salad sandwich the next day!
Start with a half cube of butter, softened in a bowl. Zest a whole lemon and add some fresh chopped dill. If you don't like dill, you can use any fresh herb. Then add some House Blend.
Mix well and set aside, while you prep the chicken.
Remove any gizzards etc., from cavity. Rinse chicken and pat dry. I'm using a roasting stand, if you don't have one of those you can just place it on a small rack in a baking dish. I have found that by using a roasting stand, that the chicken cooks evenly throughout and its the best roasted chicken I've ever had. Slather the entire chicken with the herbed butter mixture.
Don't forget about the backside! This will make the skin nice and crispy. Slice the lemon you zested earlier in half. Squeeze the juice over the chicken, then place half of it in the neck area and the other half in the cavity. Roast in 425 degree(f) oven for about an hour to an hour and a half, depending on the size of your chicken.
Oh my, look at all that crispy skin! With about 30 minutes left to cook, I tossed some baby red potatoes in the pan and let them finish up with the chicken. Let the chicken rest about 10 minutes before carving it. You want the juices to redistribute back into the meat, which will keep it juicy and tender.
Once the chicken has had a chance to rest, you can begin carving. I start on one side and remove the leg, then the thigh, using a sharp knife, cut it right at the joint. For the breast, its easiest if you take the knife and place it at an angle by the wing. Slice across until you hit the breast bone. Then take the knife and slice down along the breast bone until you meet the previous cut you just made. This should take the breast completely off in one piece. Then you can slice it or serve it whole.
Yum, Yum, Yum!! Perfectly Herb Roasted Chicken. This is can easily be 2 dinners (for 2 people). If you don't have an hour plus on the week nights, make it on a Sunday, then you have the leftover chicken to make something else like chicken pot pie, chicken noodle soup or chicken salad sandwiches!
RECIPE
PERFECTLY HERB ROASTED CHICKEN
Prep Time: 10 Minutes | Cook Time: 1 Hour, 15 Minutes | Difficulty: Easy | Servings: 4 |
Ingredients:
Directions:
Preheat oven to 425 degrees(f).
Clean, rinse and pat chicken dry. Place on roasting stand or on a rack in a baking dish.
In a small bowl, combine butter, zest of the lemon, dill and House Blend.
Slather entire chicken with butter mixture. Slice lemon in half and juice it over the chicken. Place half in the cavity and the other half in the neck area.
Roast for approximately 1 hour and 15 minutes or until juices run clear.
Let chicken rest for 10 minutes before carving.
]]>This is the ultimate springtime salad. Grilled spring veggies mixed with quinoa and crispy pancetta, what more could you ask for? By grilling the vegetables in a grill pan on the BBQ, they get a beautiful caramelization and slight crispiness to them. The quinoa, well its quinoa, healthy and good for you! And the crispy pancetta adds the perfect crunch. Plus, its bacon, so that makes everything better!
This salad is so simple, its done in less than 30 minutes. The quinoa and the veggies will take about the same time to cook, so start with the quinoa, just follow the directions on the packaging, then set aside when its done.
Then get your chopped vegetables on the grill. I like to use zucchini, crook neck (yellow squash), bell pepper and red onion. The best part about this salad, is you can use any vegetable you like, so if there's something here you don't like, then substitute for what you do like! My husband calls it "Vegetable Medley" and I don't know why but it makes me laugh every time he says it, that's what is it, but maybe its because he calls it that all on his own. He has become quite the good cook :) Anyway, chop the vegetables so they are uniform in size and can cook relatively in the same amount of time. Toss them with olive oil and House Blend, then transfer to the grill pan and grill for about 20-25 minutes, stirring every few minutes. Treat the grill like you would your stove in this instance and keep the lid closed. You could easily do this on your actual stove, but doing it on the grill gives it that BBQ flavor. Vegetables will become golden brown and caramelized and slightly crispy on the edges. YUM!!
The quinoa should be done by now. That's one of the nice things about quinoa, it cooks fast and is so good for you. Its such a great alternative to rice and pasta, plus its gluten free (make sure your using plain quinoa and its not mixed with anything for it to be gluten free), so this salad is awesome for those who are trying to eat gluten free. Add the grilled vegetables to the quinoa.
Season with House Blend and mix well.
You can't always find pancetta, my local store has it already diced and ready to go, which I love, if you can't find it, then you can just use regular bacon, dice it and crisp it up. Add it to the vegetables and quinoa mixture.
Doesn't this look amazing?!
Look at those caramelized onions and crispy pancetta! You could eat all by itself or you could top it with grilled chicken.
Like this! This was such a delicious meal. We even ate outside on the patio!
RECIPE
GRILLED VEGETABLE & QUINOA SALAD
Prep Time: 10 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 4 |
Ingredients:
Directions:
Cook quinoa according to directions on package then set aside.
In a large bowl, combine chopped vegetables, drizzle with olive oil and House Blend.
Place in grill pan and on hot grill with lid down for about 20-25 minutes, stirring several times in between.
Vegetables are done when tender, golden brown and caramelized.
Add vegetables to quinoa, then sprinkle in a pinch (or more) of House Blend.
Stir in crispy pancetta or bacon and mix well.
Serve alone or topped with grilled chicken or fish.
]]>This is my new favorite way to make chicken! I saw this recipe in a Taste of Home magazine and have now made it twice. It not only is amazingly delicious, but its visually stunning! It would be a great dish to entertain with too. The chicken is crispy, juicy and tender and the asparagus is perfectly tender. I don't need to say anything about the oozing cheese......
Start with pounding out some chicken cutlets into 1/8" thickness. Be sure not to pound too much, otherwise they will be too thin and will be difficult to roll up. I learned this the hard way!
Season chicken with House Blend.
This is the reason I don't follow recipes, I'm terrible at it. The first time I made these, I followed the recipe from the magazine. This time, I just did it, thinking I remembered everything. I didn't. That being said, it still tasted just as delicious as the first time. So the 2 steps I forgot, will be optional for you. After seasoning the chicken, spread a thin layer of Dijon mustard down, then lay 2 fresh sage leaves on top of the mustard. Then place 2 pieces of provolone cheese in the center of the cutlets.
Then place 2 slices of deli ham over the cheese.
Place 4-6 spears of asparagus in the center of the ham, placing the spears out of each end. Season with House Blend.
Starting at the end of one side, roll chicken up tightly and secure with toothpick. Season again with just a pinch of House Blend. Need to season all these layers!
Next set up your breading station. In one dish, combine panko bread crumbs and Parmesan cheese. In another, beat an egg. Heat an oven proof skillet on medium high heat with some oil in it.
Carefully dip just the chicken part of the roll into the egg.
Then into the panko mixture, pressing the crumbs into the chicken to coat well.
Place rolls into hot pan, seam side/toothpick up. Brown for about 4-5 minutes, then flip over.
Oh my goodness, these already look amazing! Brown this side for another 4-5 minutes.
I sprinkled the leftover panko over the tops of the chicken to get an even crispier crust when its all done. Place in a preheated 375 degree(f) oven for 20-25 minutes.
Deliciously crispy, oozing melted cheese......YUM!! Let them cool for about 5 minutes before serving.
You can serve these whole or cut them in half, like this. Either way your dinner guests will be impressed! Look at that asparagus, its perfectly cooked, still tender and the crispy crust on the outside.
Oozing cheese!!!
Now do you see why this is my new favorite way to make chicken?! I suspect it will be yours too after you've tried it.
RECIPE
CRISPY CHICKEN ASPARAGUS ROLLS
Prep Time: 15 minutes | Cook Time: 35 minutes | Difficulty: Easy | Servings: 4 |
Ingredients:
Directions:
Preheat oven to 375 degrees(f).
Season cutlets with House Blend. Optional: spread a thin layer of mustard on chicken then place 2 sage leaves over mustard.
Place 2 slices of cheese in center of cutlets, then 2 slices of ham over cheese.
Place 4-6 asparagus spears in center of ham, placing spears to stick out at each end. Season with House Blend.
Starting at one end, roll chicken up tightly and secure with toothpick. Season again with just a pinch of House Blend.
Heat oven proof skillet on medium high heat with some oil.
Dip chicken part only into egg, then into panko mixture, pressing crumbs into chicken to coat well.
Place in hot pan, seam side/toothpick up. Brown for 4-5 minutes, then flip and brown another 4-5 minutes.
Sprinkle leftover panko mixture over tops of chicken and bake for 20-25 minutes.
Chicken will be golden brown and crispy. Let cool about 5 minutes before serving.
Cut in halves or serve whole.
]]>This isn't the kind of fettuccine you're thinking of.....it's not pasta, it's actually flat strands of zucchini and it's delicious! We love zucchini in our house, so I am always trying new ways to make it. This is refreshing and light and a great alternative to pasta.
Start with making the strands by using a mandoline to get the slices super thin. If you don't have a mandoline, you can use a knife and just slowly cut as thin as you can. Cut the zucchini lengthwise into 1/16" planks. Then using a knife, cut again lengthwise into thin strips, resembling fettuccine pasta.
Place strips into a strainer and sprinkle generously with salt. Toss well and place strainer over a large bowl or in the sink so the excess water can drain from the zucchini. By draining the water, it makes the zucchini pliable and noodle-like.
Let it sit in the strainer for about 30 minutes, giving it a toss a few times in between. Rinse the salt off and lay out on paper towel to get all the water off.
Place in a bowl and mix with your favorite salad dressing, or just a little olive oil, fresh cracked pepper and red pepper flakes. It's amazing with SplenDishes Sundried Tomato Basil Sauce too, which is what I've done here. It has everything you need already done for you, packed full of sundried tomatoes, basil and garlic. Mix with just a couple of tablespoons and your ready to eat!
You can't go wrong by adding some Parmesan cheese, right?!!
And there you have it, a great side kick to any dish, or a delicious main course. Either way its light, refreshing and simple!
I paired it with this amazing chicken caprese dish, which is so simple and SO awesome! Just spread fresh pesto over chicken cutlets and bake at 400 degrees(f) for 15 minutes, then top with fresh sliced tomatoes, mozzarella cheese and SplenDukkah, then bake again for 10 minutes. Man I love pesto! Don't forget to season your chicken with House Blend 1st!
RECIPE
ZUCCHINI FETTUCCINE
Prep Time: 10 Minutes | Cook Time: 0 Minutes!! | Difficulty: Easy | Servings: 4 |
Ingredients:
Directions:
Cut the zucchini lengthwise into 1/16" planks. Then using a knife, cut again lengthwise into thin strips, resembling fettuccine pasta.
Place strips into a strainer and sprinkle generously with salt. Toss well and place strainer over a large bowl or in the sink so the excess water can drain from the zucchini. By draining the water, it makes the zucchini pliable and noodle-like.
Place in a bowl and mix with Sundried Tomato Basil Sauce and Parmesan Cheese.
To serve with Chicken Caprese: Season chicken with House Blend. Spread fresh pesto over chicken cutlets and bake at 400 degrees(f) for 15 minutes, then top with fresh sliced tomatoes, mozzarella cheese and SplenDukkah, then bake again for 10 minutes.
]]>This simple yet amazing Pancetta Vinaigrette will put a spark in any salad you make!
Start with some diced pancetta in a saute pan on medium high heat. Pancetta is Italian bacon made of pork belly meat that is salt cured and spiced with black pepper and sometimes other spices. It is delicious!!
Let the pancetta sweat in the pan for a few minutes, then add some finely chopped shallots.
Some fresh rosemary, finely chopped.
And finely chopped garlic. Saute until pancetta is slightly crispy and the shallots and garlic are just slightly golden. Pour into a measuring cup or bowl and let cool slightly.
Add about 1/3 cup of balsamic vinegar.
Add about 1/2 teaspoon of Cottage Blend. The blend of celery seed, onion, thyme and black pepper will compliment the seasonings in the pancetta.
Whisk in some good quality extra virgin olive oil. Whisk as fast as your hand can go for a minute or so and this will emulsify the olive oil and thicken it.
Drizzle over a delicious spring greens topped with grilled chicken breast, fresh avocado and black bean/quinoa. It was quite a meal!
RECIPE
PANCETTA VINAIGRETTE
Prep Time: 5 minutes | Cook Time: 10 minutes | Difficulty: Easy | Servings: 1 cup |
Ingredients:
Directions:
Saute pancetta in medium high heat pan for a minute or two, then add shallot and rosemary. Saute for 2 more minutes, then add garlic and continue to saute until pancetta is crispy and shallots and garlic are slightly golden brown.
Pour into measuring cup and let cool slightly.
Add balsamic vinegar and Cottage Blend.
Briskly whisk in extra virgin olive oil and whisk until thickened.
Pour over your favorite greens or use as a marinade.
]]>This delicious ragu is packed full of springtime veggies roasted to perfection. The Italian sausage gives it a robust flavor and texture and makes it a full meal.
Start with roasting some of your favorite vegetables. We love zucchini and eggplant, so that's what I have decided to use. Cut each into 1" cubes, toss with olive oil and sprinkle with House Blend. Roast at 400 degrees(f) for 30 minutes, tossing in between.
Veggies will be golden brown and caramelized and so delicious, you'll be snacking on them like candy! Set aside until ready for sauce.
I decided to put some sauteed Italian sausage in this ragu, so I already cooked it and have it set aside to add later. In the same pan, add a little more oil if needed and chopped onions and garlic. Be sure to scrape up all those delicious brown bits on the bottom too.
Add half a 14 ounce can of fire roasted diced tomatoes, we're going to blend the other half.
Add some dry red wine.....
Add the other half can of fire roasted tomatoes to a small food processor and blend until smooth.
Add blended tomatoes into sauce.
And add a little bit of stock, I'm using chicken stock (because that's what I had in the fridge), you could use vegetable or beef stock as well.
Time to season! Sprinkle in about a tablespoon of Super Tuscan Blend. The dried herbs and tomato powder are perfect for this sauce.
Don't forget the House Blend!
And some fresh chopped Italian parsley. By adding it in later in the cooking process, it will keep its flavor and add freshness to the sauce.
Now its time to add those amazing roasted veggies. Since they are already cooked, we are adding them in towards the end, so they keep their texture and don't get smashed in the sauce.
And if you are adding sausage, like I did, then now is the time to add that back in. Lower heat and simmer for about 15 minutes until sauce is thick and rich.
The bites of roasted veggies and Italian sausage make this chunky sauce hearty but still light and fresh and healthy. Garnish with fresh grated Parmesan cheese and torn basil leaves.
RECIPE
ROASTED VEGETABLE RAGU
Prep Time: 10 Minutes | Cook Time: 35 Minutes | Difficulty: Easy | Servings: 4-6 |
Ingredients:
Directions:
Preheat oven to 400 degrees(f).
Place zucchini and eggplant on baking dish. Drizzle with olive oil and sprinkle with House Blend. Roast vegetables for about 30 minutes, tossing in between, until golden and caramelized. Remove from oven and set aside.
Brown sausage in saute pan, then remove and set aside. Add 1 tablespoon olive oil to pan and saute onions and garlic until lightly golden, about 4-5 minutes. Add half the can of tomatoes into pan. Puree the other half in food processor and set aside.
Add pureed tomato, red wine, chicken stock, Super Tuscan Blend, House Blend and parsley and stir well to incorporate.
Stir in roasted vegetables and sausage, lower heat and simmer for 15 minutes.
Serve over cooked pasta and garnish with fresh grated Parmesan cheese and torn basil leaves.
]]>I got this recipe idea from Pinterest and of course my inability to follow a recipe (even one of my own) got us to this delicious version of Lemon Chicken Parmesan. I love how the noodles were able to soak up all that white wine, lemon and garlic sauce. The chicken was crispy, crunchy, cheesy and juicy. And the fresh basil gave it a bright pop of freshness.
I like using chicken cutlets, it helps with portion control and cooks much faster than using a whole breast. You can have your butcher cut them for you or easily do it yourself by cutting the breast in half lengthwise. Season both sides of the cutlets with House Blend.
Ooooh the smells of garlic sauteing in butter.......In a saute pan, melt some butter and a little olive oil, this helps with the butter not burning too quickly, add to it some chopped garlic, keeping the heat on low, so the garlic doesn't burn.
Dredge the cutlets in a beaten egg.
And then into some panko bread crumbs. Place breaded chicken into pan with garlic and brown on both sides, about 3-4 minutes. Remove the chicken from the pan and turn off the heat. While the chicken is browning, boil some water and cook the pasta. You can use any kind of pasta you like.
Once the pasta is cooked and drained, add some butter, the zest of 1 lemon and its juice and mix well.
Next add shredded Parmesan cheese to the pasta.
And some fresh chopped Italian parsley. Transfer pasta mixture to the pan you used to brown the chicken. It should still have little bits of caramelized garlic in it, which in the finished dish will be little crunchy bits of amazingness.
Add about 1 cup of dry white wine to the pasta.
Place browned chicken on top of pasta. Look at those browned bits of garlic...yum!!!
Cover chicken with more shredded Parmesan cheese and bake in 375 degree(f) oven for about 20 minutes. Cheese will be golden and melted and the chicken will be nice and crispy on the outside. The pasta will have soaked up all that wine and lemon juice. It smells amazing.....
Served with some steamed green beans and garnished with fresh torn basil, this was a great springtime meal and a nice change up on traditional Chicken Parmesan!
Look how juicy the chicken is on the inside and the nice crispy crust is crunchy with all that yummy melted cheese!
RECIPE
LEMON CHICKEN PARMESAN
Prep Time: 15 Minutes | Cook Time: 35 Minutes | Difficulty: Easy | Servings: 4 |
Ingredients:
Directions:
Season chicken with House Blend. Heat saute pan on medium low heat and add 2 tablespoons of the butter and 2 tablespoons of olive oil. Add garlic and saute until lightly golden.
Dip chicken in egg and then into panko bread crumbs and place in pan with garlic. Brown chicken on both sides, about 3-4 minutes. Remove chicken from pan and turn heat off.
Boil pasta as directed on pasta box. Add drained pasta back into pot and add remaining 2 tablespoons of butter, the zest and juice from 1 lemon, chopped parsley and 1/4 cup of the Parmesan cheese. Mix well and pour into pan used for browning chicken. Mix any garlic bits left from the bottom of the pan into the pasta.
Pour white wine over pasta and place chicken on top.
Top chicken with remaining Parmesan cheese.
Place in 375 degree(f) oven for 20 minutes until cheese is golden and melted.
Garnish with fresh basil.
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