Ingredients
1 ounce Hatch Irish-Style 1916 Bourbon
1 ounce State Line Coffee Liqueur
2 tablespoons Connolly’s Tom & Jerry Batter
6 ounces hot brewed Brennan’s coffee
Optional:
Whipped batter or cream topping
Irish Cream for a sweetener
Directions
1. Pour the whiskey, liqueur and 2 tablespoons Connolly’s into a heat-safe mug. Pour in a splash of the coffee and stir with a spoon until the batter dissolves into the coffee.
2. Pour in the rest of the coffee. Taste, and stir in additional batter or Irish Cream if you would like a sweeter drink.
3. Top with whipped T&J batter or whipped cream.
Serve while the drink is still warm!
This quick-cook soup comes together in 30 minutes and serves 4.
Ingredients
1 tablespoon olive oil
1 sweet onion, diced
4 garlic cloves, minced
kosher salt and pepper
1 tablespo Delallo on Delallo Tomato Paste
14 ounces fire roasted diced tomatoes
1 ½ cups cooked, shredded chicken
1 parmesan rind ( you can skip if you don't have)
4 to 5 cups chicken stock
¾ cup heavy cream
3 cups chopped/shredded kale or spinach
8 to 12 ounces Nuovo Pasta Cheese Tortellini
parmesan cheese, for topping
crushed red pepper, for topping
Directions
Heat the olive oil in a large stock pot over medium-low heat. Stir in the onions, garlic and a big pinch of salt and pepper. Cook, stirring often, until the onions softened, about 5 to 6 minutes.
Stir in the tomato paste. Cook for a few minutes, allowing the color (and flavor!) to deepen. Pour in the diced tomatoes, chicken, parmesan rind and 4 cups chicken stock. Bring the mixture to a boil. Reduce it to a simmer and cover, then simmer for 15 to 20 minutes.
After 20 minutes, stir in the heavy cream. Stir in the kale. Stir in the tortellini and cook for 5 minutes, until it’s tender and cooked through. This is the time to decide if you want to add the remaining cup of chicken stock. If so, add it in! Remember that the tortellini will soak up the liquid as it sits.
Taste the soup and season additionally with salt and pepper if needed.
Serve immediately with parmesan cheese and crushed red pepper for topping.
Adapted from how sweet eats.
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A heart-warming soup that calls for a Pinot Noir and a loaf of crusty bread. Serves 6.
Ingredients
3/4 pound boneless skinless chicken breasts or thighs
1 yellow onion, chopped
4 whole cloves garlic, peeled
1 cup dry wild rice, Rice River Farms
1 1/2 cups carrots, chopped
1 cup chopped celery
1 rounded tablespoon poultry seasoning (see note)
1/2 teaspoon paprika
kosher salt and black pepper
6 cups chicken stock
2 cups fresh baby spinach or kale
3/4 cup dry Delallo orzo pasta
1/4 cup chopped fresh parsley
1 cup heavy cream or whole milk
6 tablespoons salted butter
8 fresh sage leaves
shaved parmesan, for garnish
Directions
1. In the bowl of your slow cooker, combine the chicken, onion, garlic, wild rice, carrots, celery, poultry seasoning, salt, and pepper. Pour over the broth and add 1/2 cup water. Cover and cook on low for 6-7 hours or on high for 2-3 hours.
2. Crank the heat on the slow cooker to high. Remove the garlic cloves and set aside. Shred the chicken with 2 forks. Stir in the spinach and orzo. Cover and cook 20-30 minutes, or until the orzo is al dente. Stir in the cream and parsley. If the soup needs more liquid, add additional water.
3. Add the butter, garlic, and sage to a skillet set over medium heat. Mash the garlic into the butter, allowing the butter to brown and some of the garlic to get crispy. Remove from the heat.
4. Ladle the soup into bowls and spoon over the sage butter. Top with parmesan and parsley. Enjoy!
Adapted from Half Baked Harvest
]]>Add a burst of vitamin C to your salsa with Sumo Oranges. Great with tortilla chips or on chicken, fish or shrimp tacos.
Ingredients
2 tablespoons raw sugar
2 fresh jalapeno peppers, chopped
1 green pepper, chopped
2 tablespoons cilantro, chopped
1 cucumber, diced
1 1/2 cup mandarin, each segment cut in 1/4
1 small onion, chopped
1 small red onion, chopped
5 roma tomatoes, seeded and diced
2 tablespoons shallots, finely sliced
Directions
In a small bowl, combine the sugar, lime juice, salt, pepper, garlic and olive oil. Set aside.
Place all salsa ingredients in a large bowl and mix well.
Add the dressing and let it marinate for 2 hours in the refrigerator, serve at room temperature with corn chips, wraps, tacos, salads, grills and more.
Brighten your morning with a burst of vitamin C! Serves 2
Ingredients
1 Sumo
1 orange
1 blood orange
1 cup Greek yogurt, or your favorite yogurt
2 tablespoons Fortune Favors Pecans
2 teaspoons honey, optional
Directions
Peel and segment your citrus fruits. Remove as much of the white membranes on the segments as possible.
Portion yogurt in two bowls, and top with citrus segments.
Add 1 tablespoon of toasted nuts and 1 teaspoon of honey (if using) to each bowl. Serve immediately.
adapted from in search of yumminess
]]>
This quick one pot meal serves 6.
Ingredients
2-3 tablespoons olive oil
1 large boneless skinless chicken breast, equal to 1 lb.
3 teaspoons Italian seasoning
Salt/Pepper, to taste
1 tablespoon salted butter
3 cloves garlic, minced
¼ cup dry white wine, see notes
1 tablespoon Delallo Tomato Paste
1 teaspoon dried oregano
1 pinch red pepper flakes, optional
2 cups chicken broth
1 ¼ cups half and half, (half cream/half milk)
1/3 cup sundried tomatoes, drained and chopped
½ lb.Delallo Pappardelle
½ cup Parmesan cheese, grated
¼ cup Romano cheese, grated
2 cups spinach
Directions
Season and sear the chicken:
Slice the chicken into 3 thinner slices and pat completely dry. Season each side with Italian seasoning and salt/pepper.
Heat olive oil in a large pot over medium-high heat. Add the chicken and sear on each side for 4-5 minutes, until a golden brown crust has developed. Set aside once cooked through. Remove any leftover oil but keep the brown remnants in the pot. Let the chicken rest for 5 minutes, then cut into bite-sized pieces. Add any juice from the chicken plate to the pot.
Prepare the sauce and the pasta
Melt butter over medium heat. Add the garlic, wine, tomato paste, oregano, and red pepper flakes. Use a silicone spatula to “clean” the bottom and sides of the pan to incorporate more flavor into the sauce. Cook until thickened and reduced by half, 3-4 minutes.
Add the chicken broth. Slowly stir in the half and half. Add the sundried tomatoes and bring to a gentle boil. Add the pasta and submerge it into the liquid. Let it come to a boil again and cook according to package instructions. Stir a few times throughout cooking to ensure pasta doesn't stick to the bottom. Taste test a noodle for doneness before proceeding.
Reduce heat to low. Slowly sprinkle in the cheese and stir to incorporate until smooth.
Finish
Add the chicken and spinach and stir to combine. Heat 1-2 minutes, until chicken is heated and spinach is wilted. Serve.
adapted from the cozy cook.
]]>
Ingredients
1 pound Brennan's House-Made Sweet Italian Sausage, chicken or pork both work well here
kosher salt and pepper
1 tablespoon olive oil, if needed
1 sweet onion, diced
4 garlic cloves, minced
2 ½ cups cubed butternut squash
1 tablespoon tomato paste
14 ounces Delallo Diced Fire Roasted Tomatoes
1 parmesan rind
4 to 5 cups chicken stock
¾ cup heavy cream
3 cups chopped kale or spinach
8 to 12 ounces cheese tortellini, Nouvo Pasta or RP's Pasta
parmesan cheese, for topping
crushed red pepper, for topping
Directions
Heat a large pot over medium heat and add the sausage with a big pinch of salt and pepper. Break it apart and brown until it’s golden and cooked through, about 6 to 8 minutes.
If you feel like you need more oil for the vegetables, add in the olive oil. Stir in the onions, garlic, squash and another big pinch of salt and pepper. Cook, stirring often, until the onions and squash have slightly softened, about 5 to 6 minutes.
Stir in the tomato paste. Cook for a few minutes, allowing the color (and flavor!) to deepen. Pour in the diced tomatoes, parmesan rind and 4 cups chicken stock. Bring the mixture to a boil. Reduce it to a simmer and cover, then simmer for 15 to 20 minutes.
After 20 minutes, stir in the heavy cream. Stir in the kale. Stir in the tortellini and cook for 5 minutes, until it’s tender and cooked through. This is the time to decide if you want to add the remaining cup of chicken stock. If so, add it in! Remember that the tortellini will soak up the liquid as it sits.
Taste the soup and season additionally with salt and pepper if needed.
Serve immediately with parmesan cheese and crushed red pepper for topping.
course:
Adapted from How Sweet Eats
Ingredients
1 tablespoon oil
half a yellow onion, sliced thinly
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1/3 cup Thai & True Yellow Curry Paste
10 baby golden Yukon potatoes, cut into bite-sized pieces
one 14-ounce can coconut cream (it’s like coconut milk, but even more luscious)
1/2 – 1 cup water
2 teaspoons fish sauce (optional)
1–2 tablespoons brown sugar (optional)
cilantro and rice for serving
Directions
Heat the oil in a large pot over medium low heat. Add the onions and sauté for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; sauté for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
Add the coconut cream and 1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
Stir in the fish sauce and brown sugar to really take it up a notch. Seriously – so good. Serve over rice.
Adapted from Pinch of Yum.
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Easy and packed with fall flavor. Makes 12-15 muffins
Directions
Crumb topping
2 Tablespoons brown sugar
1 Tablespoon cinnamon
¼ cup all purpose flour
2 Tablespoons butter (at room temperature, softened)
Muffin Batter
1 cup sugar
1 ¾ cups grams flour (about when measured correctly by scooping and leveling)
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
2 Tablespoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
3/4 cup Brennan's Apple Butter
½ cup melted butter
2 eggs
½ teaspoon vanilla extract
Directions
Heat oven to 425F. NOTE: you will reduce this temperature part way through baking.
Line muffin tins with paper liners or silicone liners.
Mix the brown sugar, cinnamon, flour, and softened butter in a small bowl to form a sandy, lumpy mixture. Set aside while making the muffin batter.
In a large bowl, stir together sugar, flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves.
In a small bowl or large measuring cup, whisk together apple butter, melted butter, eggs, and vanilla.
Pour wet ingredients into dry ingredients and mix until no lumps remain.
Spoon batter into your prepared muffin tins. Fill tins about ⅔ full. (We like to use a cookie scoop to make sure all muffins are the same size).
Top each muffin with 1 or 2 teaspoons of the crumb topping.
Put muffins into the oven. Bake for 5 minutes at 425° F, then reduce the temperature to 375° F and bake an additional 10-15 minutes, until a cake tester inserted into the center of a muffin comes out clean.
Transfer muffins to a wire cooling rack. Serve warm or let cool completely before storing.
adapted from life as a strawberry
]]>
Ingredients
1 baguette, sliced
2 Tablespoons olive oil
⅓ pound brie cheese, cut into ½-inch pieces
½ cup Brennan's Apple Butter
Directions
Heat oven to 350 degrees Fahrenheit.
Lay baguette slices on a baking sheet in a single layer and drizzle with olive oil.
Bake baguette slices at 350 degrees F for 5-7 minutes until very lightly toasted. Remove pan from oven.
Top each baguette slice with a piece of brie and a dollop of apple butter (I like to use about ½ teaspoon of apple butter per crostini).
Return pan to oven and bake 3-4 minutes more, until brie has just started to soften and melt. Remove from oven and serve immediately
recipe adapted from life as a strawberry/
]]>Savory, sweet and salty in one yummy bite. Pair with a Prosecco such as Pizzolato Organic Prosecco.
Ingredients
Brennan's Muenster (white) Cheese Curds
3 ripe Chin Drippin' Peaches, halved, pitted and sliced
1/4 lb thinly sliced prosciutto
Directions
Please a cheese curd in the "pit" of the peach and secure with a slice of prosciutto that has been halved lengthwise.
Enjoy!
photo courtesy: Dairy Farmers of Wisconsin.
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Description
A great summer dessert that doesn’t heat up the kitchen!
Ingredients
6 large, ripe, halved and pits removed Chin Drippin’ Peaches
Directions
Brush the cut sides of the halved peaches with melted butter. Place cut-side down on grill or grill pan over medium heat. Brush the tops with the remaining butter.
Cook for 4-6 minutes, or until grill marks form and the peaches start to soften. Flip the peaches. Cook for an additional 3-5 minutes, or until the peaches are soft.
Remove to platter and serve with vanilla ice cream and caramel sauce.
]]>
Peach & Burrata Toast with Fortune Favors (formerly Nutkrack) & Honey
Serves 3
Ingredientsrecipe photo courtesy: Wisconsin Dairy Farmers
Peach Burrata Toast with Balsamic Glaze
Serves 3
IngredientsDirections
Toast 3 sections of ciabatta bread in a toaster oven or a pan with a drizzle of olive oil.
Top with arugula leaves, a light drizzle of olive oil and sea salt. Cut the creamy burrata cheese and place on top with a light drizzle of olive oil. Top with the peach slices and a drizzle of balsamic glaze. Enjoy!
]]>
INGREDIENTS
4 tbsp Bachan's Yuzu Japanese Barbecue Sauce
4 ears corn, shucked
4 tbsp butter
DIRECTIONS
1. Preheat the grill to high and heat until hot. Add the corn and cook, turning often, until charred and cooked evenly, about 10 minutes.
2. Remove from the grill and brush with butter, then drizzle with Bachan’s Yuzu Barbeque Sauce and enjoy hot.
Note: If you have time, soak the corn in water for 30 minutes before grilling - it will result in plumper, juicer corn.
Recipe courtesy Bachans
]]>Ingredients
2 large zucchini , trimmed and cut into 1 inch dice (this will be about 4-5 cups)
1 cup mayonnaise, (not Miracle Whip)
1 cup shredded sharp cheddar cheese, (white or yellow)
1 extra large egg
1 Tbsp flour
1 tsp fresh cracked black pepper
1 tsp garlic powder
Crunchy Topping
1/4 cup Cabaret cracker crumbs
2 Tbsp Panko bread crumbs
2 Tbsp shredded sharp cheddar
2 Tbsp butter, melted
Directions
Preheat the oven to 350°F. Butter a 1 1/2 quart gratin or casserole dish.
Put the diced zucchini in a large microwave safe bowl and microwave on high for about 4-5 minutes, stirring to rearrange the zucchini twice during cooking. Drain the zucchini in a mesh strainer to remove any excess moisture and set aside.
steamed zucchini in a bowl
Toss the topping ingredients together in a small bowl, mixing until the butter is evenly dispersed and everything is evenly mixed. Set aside. cracker crumb topping
Whisk together the remaining casserole ingredients to combine well.
zucchini casserole filling. Fold in the zucchini and turn into your prepared casserole dish zucchini casserole in a baking dish
Sprinkle the topping evenly over the casserole and bake for about 45 minutes, or until the casserole is bubbling and the topping is golden. Serve immediately.
Slightly adapted from The View From Great Island
]]>Ingredients
3 ears of corn, husked
⅓ cup prepared pickled onions*
6 cups chopped romaine (or use shaved Brussels, cabbage, kale)
1 large avocados, sliced
3 tablespoons crumbled cotija cheese
honey lime dressing:
6 tablespoons avocado oil
4 tablespoons fresh lime juice
1 jalapeno pepper, deseeded and minced
1-2 tablespoon honey
3 tablespoons cilantro, chopped
Directions:
CORN: Peel and clean the corn. Preheat an indoor or outdoor grill to medium-high heat. Clean the grill grates then grill the corn for 6-10 minutes or until lightly blistered and charred on all sides. Remove to a cutting board. When cool enough to handle shave the corn off the cob and set it aside.
DRESSING: Toss the oil, lime juice, honey, jalapeno, cilantro, and salt and pepper in a mason jar.
SALAD: Add the lettuce, shaved corn, and pickled onions to a large dish. Toss with ¾ of the dressing, taste, and add more as desired. Serve with sliced avocados on top and crumbled Cotija cheese.
* Pickled Red Onions
1 large red onion, sliced (⅛ -½ inch thick)
½ cup EACH: water AND apple cider vinegar
1 ½ tablespoon sugar (or more if you prefer sweeter)
1 ¼ teaspoon kosher salt
¼ cup distilled white vinegar
1 teaspoon peppercorns (optional)
ONIONS: Add the thinly sliced red onions to a large jar that has a tight-fitting lid, set aside for later
LIQUID: In a saucepan, heat the water until boiling over medium heat. Then add the sugar, salt, and both kinds of vinegar and bring the pickling liquid to a gentle simmer.
PICKLED ONIONS: When simmering, add the peppercorns, remove from heat and allow the liquid to cool for 2 minutes. Place the jar of onions in the sink or on a plate and pour the pickling liquid over the onions in the jar. Using a spoon or fork, press the onions down so that they are completely submerged in the pickling liquid. Cover and allow the onions to sit at room temperature for at least 30 minutes or up to 1 hour. You can also make these ahead of time, let pickle at room temperature, and then pop them into the refrigerator to use later. Pickled onions hold up for 1-2 weeks when refrigerated
This is one flavor packed salad! Serves 6.
Dressing
6 thick-cut slices of bacon, chopped
1/4 cup extra virgin olive oil
1 shallot, thinly sliced
1-2 cloves garlic, grated
3 tablespoons apple cider vinegar
1 tablespoon fig preserves
1 tablespoon fresh thyme leaves
chili flakes
kosher salt and pepper
Salad1 cup torn ciabatta bread
1 clove garlic, grated
6 cups mixed salad greens
2 cups grilled chicken, cubed or shredded
1-2 roasted/grilled bell peppers, sliced
3 ears grilled corn, kernels removed from the cob
2 cups cherry tomatoes, halved
1 avocado, sliced
1/2 cup crumbled blue cheese or feta cheese
Directions
To make the dressing. Combine all ingredients except the bacon in a glass jar and whisk until smooth.
Cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Stir the bacon into the dressing.
To make the croutons. Heat the same skillet used to cook the bacon over medium heat. Add the bread and toss in the bacon grease. If needed add 1-2 tablespoons olive oil. Cook until toasted, 5 minutes, stirring occasionally. Add the garlic, then remove from the heat and season with salt.
To assemble the salad. In a large salad bowl, combine the greens, chicken, peppers, corn, tomatoes, avocado, cheese, and croutons. Toss well with the dressing. Enjoy!
from Half Baked Harvest
]]>A must for every summer BBQ. Serves 6
Ingredients
7 to 8 cups seedless watermelon - cut into ¾ inch cubes
1 ½ cups fresh blueberries - plus more to taste
1 cup crumbled feta cheese - plus more to taste
Fresh mint and basil leaves, thinly sliced - plus more for garnish
Honey lime dressing:
Juice of 1 ½ limes
1 tablespoon extra virgin olive oil
1 to 2 tablespoons honey - to taste
A pinch of salt
Directions
Make the honey lime dressing: In a mason jar, combine all the honey lime dressing ingredients and shake vigorously until well combined. Adjust to taste as needed.
In a large serving bowl, combine the cubed watermelon, blueberries, mint, basil, and ¾ cup of the crumbled feta. Toss with the honey lime dressing evenly.
Top with the remaining ¼ cup feta and garnish with more mint and basil leaves if desired. Serve immediately. Enjoy!
from cooking for my soul
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Wonderful with brunch, lunch or dinner! Serves 6.
Ingredients
1 pound fresh strawberries
8 ounces fresh blueberries
4 ounces fresh raspberries
4 ounces fresh blackberries
2 cups fresh cherries, pitted
zest of 1 small lime
1 tablespoon lime juice
1 tablespoon honey
Directions
Wash and gently dry berries and cherries; place in a large bowl.
In a small bowl, whisk together lime zest, lime juice, and honey. Pour over fruit and toss gently to combine.
Refrigerate until ready to serve. Fruit salad is best served the day it is made but will still be good on the second day
recipe from From Kristine's Kitchen
]]>Great with Grilled Chicken or Beef. Serves 6-8 as a side-dish.
Ingredients
16 oz bag of Delallo Fusilli or Cavatappi Pasta, cooked per package instructions. You will need 5 cups of cooked pasta.
2 cups chopped English Cucumbers
2 cups halved Shady Maple Acres Heirloom Cherry Tomatoes
1 cup cubed mozzarella or provolone
1 cup cubed salami
1 cup Delallo Kalmata Olives, drained
1/2 cup thinly sliced purple onion
Terrapin Ridge Garlic & Herb Vinaigrette
Sea salt and fresh cracked black pepper, to taste
Directions
Toss together pasta, cucumber, tomatoes, feta cheese, onion, and fresh basil in a large bowl. Dress with Vinaigrette to taste. Taste and season with salt and pepper. Refrigerate for at least one hour before serving.
Adapted from Terrapin Ridge
]]>A summertime classic that's great with burgers or all one its own. Serves 1
Ingredients
Brennan's Premium Vanilla Ice Cream 1/2 Gallon
Spring Grove Soda Root Beer
Directions
Spoon a scoop or two of vanilla ice cream into a tall glass (preferably chilled). Slowly pour root beer into the glass, allowing the foam to rise and then recede before adding more root beer.
Serve with straws and spoons and enjoy!
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Sometimes a good turkey burger is all you need. Serves 4
Ingredients
Terrapin Ridge Everything Aioli
1# dark meat turkey
Salt & pepper
6 oz grated Monterey Jack, Brick or White Cheddar Cheese
4 hamburger or Brioche Buns
Lettuce, Tomatoes & Pickles
Directions
Place turkey in a medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide the turkey mixture into 4 equal portions, then form each into scant 3/4-inch-thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger.
DO AHEAD Can be made 4 hours ahead. Cover and chill.
Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Grill turkey burgers for 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with cheese and grill until meat is cooked through and cheese melts, about 1 minute longer.
Place 1 turkey burger on each of 4 bun bottoms and arrange your toppings. Top each with dollop of aioli and enjoy!
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A classic that's just right any time of year. Pair your favorite local brew and enjoy! Serves 6.
Ingredients
1 pound thick-cut bacon
2 pounds ground beef (80% lean)
Salt and pepper
6 ounces Smoked Butterkäse cheese or Brick Cheese, cut into six slices (1 ounce each)
6 ounces Sharp Cheddar Cheese cut into six slices (1 ounce each)
1 cup fresh baby arugula or baby spinach
6 brioche buns, split and toasted
1/2 cup Brennan's Sweet & Hot Relish
Directions
Heat oven to 400°F. Place a greased wire rack on an aluminum foil-lined rimmed baking sheet. Arrange bacon strips in a single layer on rack, taking care to not overlap strips. Bake for 15-20 minutes or until bacon is crisp.
Meanwhile, grease grill grate. Heat grill to medium. Form beef into six patties, 1/3 pound each. Season with salt and pepper.
Grill burgers, covered, over medium heat for 5-8 minutes on each side or until a thermometer inserted into patties reads 160°F.
Top with butterkäse and cheddar. Cover and cook for 1-3 minutes longer or until cheeses are melted.
Place arugula on bun bottoms; top with burgers and bacon. Spread relish on bun tops; replace tops.
Adapted from eat Wisconsin cheese. Photo courtesy of eat Wisconsin cheese.
]]>Ingredients
4 slices (about 1-inch thick) French bread baguette, cubed
1 cup cherry tomatoes
1 package (6 ounces) Brun-uusto Baked Cheese (juustoleipa), cubed
3 to 4 metal or water-soaked wooden skewers
Basil leaves, thinly sliced
Balsamic Glaze, like Delallo or Di Bruno Bros.
Directions:
Grease grill grate. Heat grill to medium. Thread the bread, tomatoes and Brun-uusto alternately on skewers. Grill kabobs, covered, over medium heat for 3-4 minutes or until cheese is warmed through, turning once. Drizzle with balsamic Glaze. Garnish with basil. Serve immediately.
]]>Ingredients
1 1/2 pounds boneless skinless chicken breast halves
Directions
Pour 1/4 cup vinaigrette into a large sealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for at least 1 hour, turning occasionally.
Grease grill grate. Heat grill to medium. Pour 1/4 cup vinaigrette into another large sealable plastic bag. Add vegetables; seal bag and toss to coat. Transfer vegetables to a lightly greased grill grid. Season with salt and pepper. Discard vinaigrette. Remove chicken from marinade; pat dry with paper towels. Discard marinade.
Grill chicken and vegetables, covered, over medium heat for 10-12 minutes or until a thermometer inserted into meat reads 165°F and vegetables are crisp-tender, turning once. Remove from the grill. Tent chicken with aluminum foil. Let rest for 10 minutes. Keep vegetables warm.
Brush feta with 2 tablespoons vinaigrette. Grill feta, covered, for 1-2 minutes on each side or until cheese begins to soften. Transfer feta and chicken to a cutting board. Cut feta in half. Thinly slice chicken.
Arrange the chicken, feta and vegetables on a large serving platter. Add olives and capers. Drizzle with remaining vinaigrette. Garnish with oregano.
Adapted from Eat Wisconsin Cheese
Photo courtesy Eat Wisconsin Cheese
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Ingredients
1 jar Kabob It At Home Mediterranean Marinade, you'll use about 1/2
2 lbs boneless, skinless chicken thighs cut into 1-in chucks
Directions
Add chicken to bowl and add marinade. Combine well and marinade for at least 30 minutes to overnight. Remove chicken from the marinade and thread chicken onto skewers.
Preheat grill to medium heat.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Serve immediately.
]]>Ingredients:
4 medium ears sweet corn, husk and silk removed
4 small to medium yellow squash, ends trimmed, quartered lengthwise
2 medium zucchini, ends trimmed, quartered lengthwise
2 large red bell peppers, stems, seeds and any large ribs removed, and cut into 3 to 4 pieces each
1 large red onion, ends and skin removed, sliced into 3 to 4 large intact-rings
1 pound asparagus, tough ends snapped off
olive oil
kosher salt
freshly ground black pepper
1 pound cherry or grape tomatoes, sliced in half
Terrapin Ridge Lemon Vinaigrette
4 ounces Rock n' Rolla Gorgonzola - if you don't like blue cheese, use large, wide shavings of Parmesan!
Directions:
Preheat grill to 400° F. Make sure grates are scrubbed clean and then oiled.
Place prepared/cut corn, yellow squash, zucchini, bell pepper, onion, and asparagus on a large rimmed pan. The pan will be very full.
Drizzle olive oil over all vegetables. Keep sliced rings of red onion intact, brushing the olive oil evenly over the cut surfaces. With your hands, gently fold the rest of the vegetables until they are all nicely coated with olive oil. Sprinkle vegetables generously with kosher salt and freshly ground black pepper, and fold again with your hands. Sprinkle one more time with kosher salt and freshly ground black pepper, and you're ready to grill.
Depending on the size of your grill, you may need to grill in batches. Cooking times will vary with each of the vegetables, so it's just a matter of checking on them regularly and removing them when they're done to your liking.
Once the vegetables have charred and are cooked/softened to your liking, remove them back to the rimmed pan.
Once the vegetables have cooled enough to handle, cut the kernels from the corn and chop the rest of the vegetables into bite-size pieces, about an inch or so in size. Place everything into a low, wide bowl. Add the tomatoes and fold everything together. Drizzle with a bit of the vinaigrette, and then fold. Add more vinaigrette if needed. Sprinkle with blue cheese. Serve just slightly warm or at room temperature.
Adapted from a farm girls dabbles
]]>Ingredients:
3 1/2 pounds ground beef
1 teaspoon salt
1 teaspoon pepper
12 hamburger buns, lightly toasted
1 jar Terrapin Ridge Farms Balsamic Onion Jam
2/3 cup mayo or Terrapin Ridge Farms Everything Aioli
12 slices American Cheese or your favorite sliced cheese
lettuce and dill pickle chips, for topping
Directions:
Mix first 3 ingredients in large bowl until just blended. Shape half of meat mixture into eight 1/2-inch-thick patties. Shape remaining meat mixture into four 1-inch-thick patties. (Can be made 8 hours ahead. Cover and chill.)
Prepare barbecue (medium-high heat). Grill patties to desired doneness, topping with cheese for last minute of cooking, about 6 minutes per side for medium-rare1-inch thick patties. Place burgers on bottom halves of buns and top with onion jam, lettuce and pickles. Spread the top of the bun with mayo/aioli. Enjoy!
Adapted from Terrapin Ridge
]]>1.5 oz agave tequila
1 tablespoon fresh lime juice
2 cups mango (fresh or frozen), diced*
2 teaspoons honey
1 handful ice (only if using fresh mango)
3/4 cup water (only if using frozen mango)
Chili Lime Salt Rim
1 teaspoon chili powder
1 teaspoon kosher salt
fresh lime slice
Directions:
Add Mango Margarita ingredients to a high-powered blender (remember to add ice if you are using fresh mango OR use water if using frozen mango – check ingredient list).]]>
Ingredients
1/2 cup or 116 grams, half and half
1 tsp lemon juice
1 stick, or 113 grams, unsalted butter at room temperature
1 cup or 214 grams, granulated sugar plus 2 tsp for sprinkling
1 large egg, at room temperature
1 1/2 tsp vanilla extract
2 cups or 256 grams, all-purpose flour, saving out 1 Tbsp to toss with rhubarb
2 tsp baking powder
1 tsp salt
2 cups thinly sliced rhubarb
Directions:
Set oven to 350F Lightly butter a 9x9 square baking pan. I like to line the pan with parchment paper with overhanging ends so I can easily lift out the cooled cake for cutting. That's optional.
Stir the lemon juice into half and half and set aside.
Cream the soft butter and sugar in a stand mixer, or with electric beaters, until fluffy and pale yellow. Beat in the egg and vanilla, scraping down the bowl as necessary.
Take 1 Tbsp of the flour to the rhubarb and toss well.
Whisk together the remaining flour, baking powder, and salt.
Add half of the flour mixture to the bowl and blend in. Add all of the half and half, and blend in. Finally, add the rest of the flour and blend just until combined, don't over-mix. Fold in the rhubarb. Note: the batter is on the thick side.
Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar. Bake for about 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out without wet batter clinging to it (moist crumbs are fine.)
Let the cake cool slightly before cutting.