Perfect Pulled Pork


2 pounds pork butt (or shoulder)

1 onion, roughly chopped

2 tablespoons SplenDishes House Blend

1 beer (I like to use Corona)



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.

French Toast with Praline Pecan Syrup


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


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. 

Tomato Bacon Pie



2 ¼ cups self-rising flour

1 cup cold butter, cut up

6-8 bacon slices, cooked

2/3 cup sour cream


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


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.


Grilled Peaches with Prosciutto & Balsamic Drizzle


4 peaches

8 slices prosciutto, sliced in half, longwise

16 large basil leaves

Extra virgin olive oil

Balsamic syrup to drizzle

Fresh Mozzarella


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

Campfire Chicken


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


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


Fried Chicken Sandwiches


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


Hot sauce


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.

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