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. 

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

Roasted Garlic & Truffle Smashed Potatoes


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


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.

Shonal's Thanksgiving Turkey Glaze


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



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.

Thanksgiving Stuffing


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


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!

Baked Brie with SplenDishes Cranberry Jelly


1 sheet                Puff pastry, thawed

1 round                Brie cheese

3 oz.                    SplenDishes Cranberry Jelly

                            Toasted baguette, sliced



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.

Rosemary Skewered Shrimp Recipe

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!

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