Archive for the ‘Recipes’ Category

Cowboy Breakfast Wraps

Sunday, July 25th, 2010
Contributor: Eggland’s Best
Give your kids a quick and nutritious breakfast before they run out the door! It’s delicious and perfect for on-the-go mornings.
Ingredients:
One 6-ounce bag pre-washed baby spinach or 4 cups packed baby spinach
1 tablespoon olive oil or canola oil
Salt and freshly ground black pepper
5 large Eggland’s Best eggs, beaten
1/2 cup preshredded reduced-fat Cheddar cheese
Four 8-inch flour tortillas
1/4 to 1/2 cup mild salsa
Vegetarian Ready in 10 minutes, recipe by The Meal Makeover Moms
Preparation:
Heat the oil in a large nonstick skillet over medium-high heat. Add the spinach and cook, stirring occasionally, until the spinach wilts, 3 to 5 minutes. Season with salt and pepper to taste. Add the eggs and cheese and cook, stirring frequently, until the eggs are set, about 2 minutes.
Stack the tortillas on a microwave-safe plate, uncovered, and heat in the microwave until warmed through, 30 to 45 seconds.
Assemble the wraps by placing a quarter of the egg mixture on each tortilla. Top with 1 to 2 tablespoons of salsa, wrap burrito style, slice in half, and serve.
Makes 4 servings

Simple Summer Tomato Salad

Friday, June 11th, 2010
Contributor: Sierra Nevada Cheese Company
Caprae Chèvre, Natural Cream Cheese
Ingredients:
Mix 4 oz Caprae Chèvre or 7-8 oz Natural Cream Cheese,
2/3 C. olive oil
1/3 C. red wine vinegar
1 T. dried basil
1 tsp. dried oregano
Directions:
Whisk until blended.
Soak 2 C. croutons 10 min in dressing.
Toss in 4 C. cherry tomatoes and serve.

Country Picnic Potato Salad

Friday, June 11th, 2010
Contributor:  Rose Acre Farms
Items needed:
4 pounds baking potatoes (8 large)
3 hard-cooked eggs, grated
1 cup mayonnaise (for sweeter potato salad use Miracle Whip!)
1 tablespoon spice brown mustard
1 1/2 teaspoons salt
3/4 teaspoon pepper
Directions:
Cook potatoes in boiling water (just enough to cover the potatoes) for 40 minutes or until tender, drain and cool.
Peel potatoes, and cut into 1″ cubes.
Stir together potato and eggs.
Stir in mayonnaise and remaining ingredients.
Serve immediately, or cover and chill.
Optional ingredients: Add 2 celery ribs, diced, and 1/2 small sweet onion, diced.
Best served thoroughly chilled.

Chicken Caesar Wraps

Friday, June 11th, 2010
Contributed by: Clover Stornetta
Ingredients:
1 8 oz. carton CLOVER SOUR CREAM
2 T CLOVER MILK
3 T grated Parmesan cheese
1 tspn Italian seasoning, divided
½ tspn seasoned pepper blend
1 large clove garlic, crushed or minced
3 T olive oil
1 tspn lemon pepper seasoning salt
1 lb. boneless, skinless chicken breast halves
Romaine lettuce, chopped
Flour tortillas
For the dressing, combine sour cream, milk, cheese, ½ teaspoon Italian seasoning, seasoned pepper blend and ½ teaspoon minced garlic in a medium bowl. Cover and refrigerate until ready to serve. Mix oil, seasoning salt, remaining Italian seasoning and remaining garlic in a large re-sealable plastic bag. Add chicken to marinade; turn to coat. Refrigerate 15 minutes or longer for extra flavor.
Remove chicken from marinade. Discard any remaining marinade. Broil on high or grill over medium heat 6 to 7 minutes per side or until chicken is no longer pink and juices run clear. Cut chicken into strips. Place the lettuce and the sliced chicken in warmed tortillas. Drizzle with dressing. Fold tortilla over and serve.
Serves 4

Blueberry, Chicken, and Avocado Salad Pockets with Blue Cheese Dressing Springer Mountain Farms

Friday, June 11th, 2010

Contributor: Candace McMenami

Serves: 6
Cook Time: 8-10 minutes
Prep Time: 15-20 Minutes
Difficulty: Easy
Ingredients:
1 Pkg. (6 oz.) Baby Spinach, 6 Cups Loosely Packed
1 Large Avocado, Cubed
1 Cup Fresh Blueberries
1 lb. SMF Boneless, Skinless Chicken Breasts, Cut into 1-inch Cubes from Springer Mountain Farms
2 Garlic Cloves, Sliced Thin
2 Tablespoons Extra Virgin Olive Oil
Blue Cheese Garlic Dressing:
1/3 Cup Extra Virgin Olive Oil
1/3 Cup White Vinegar
½ Cup Fat Free Ricotta Cheese
2 Tablespoons Fresh Thyme
½ Cup Crumbled Blue Cheese
1 Large Ripe Tomato, Sliced
6 Pita Pockets, Split
Cooking Instructions: In large bowl, combine spinach, avocado, and blueberries. Set aside until needed.
In large skillet, brown chicken and garlic in olive oil over medium-high heat until cooked through and no longer pink, about 8-10 minutes. Let cool 5 minutes; toss with spinach salad mixture.
To make dressing, combine olive oil, vinegar, Ricotta cheese, garlic, and thyme in blender. Process on high until thoroughly combined, about 15-30 seconds. Fold in blue cheese. Stir to combine.
Pour dressing over chicken-spinach mixture. Toss to coat. Place one tomato slice in each half salad pocket. Evenly distribute salad mixture in each salad pocket. Serving Suggestions: Place salad pockets on large serving platter and garnish with fresh blueberries and mint sprigs, if desired. Additional Comments: This is a wonderful quick and easy sandwich that looks much fancier than it is!

Contributor: Candace McMenami

Serves: 6
Cook Time: 8-10 minutesPrep Time: 15-20 MinutesDifficulty: Easy
Ingredients: 1 Pkg. (6 oz.) Baby Spinach, 6 Cups Loosely Packed1 Large Avocado, Cubed 1 Cup Fresh Blueberries1 lb. SMF Boneless, Skinless Chicken Breasts, Cut into 1-inch Cubes from Springer Mountain Farms2 Garlic Cloves, Sliced Thin2 Tablespoons Extra Virgin Olive Oil

Blue Cheese Garlic Dressing:
1/3 Cup Extra Virgin Olive Oil1/3 Cup White Vinegar½ Cup Fat Free Ricotta Cheese2 Tablespoons Fresh Thyme½ Cup Crumbled Blue Cheese1 Large Ripe Tomato, Sliced6 Pita Pockets, Split
Cooking Instructions: In large bowl, combine spinach, avocado, and blueberries. Set aside until needed.
In large skillet, brown chicken and garlic in olive oil over medium-high heat until cooked through and no longer pink, about 8-10 minutes. Let cool 5 minutes; toss with spinach salad mixture.

To make dressing, combine olive oil, vinegar, Ricotta cheese, garlic, and thyme in blender. Process on high until thoroughly combined, about 15-30 seconds. Fold in blue cheese. Stir to combine.
Pour dressing over chicken-spinach mixture. Toss to coat. Place one tomato slice in each half salad pocket. Evenly distribute salad mixture in each salad pocket. Serving Suggestions: Place salad pockets on large serving platter and garnish with fresh blueberries and mint sprigs, if desired. Additional

Comments: This is a wonderful quick and easy sandwich that looks much fancier than it is!

Blue Cheese and Thyme ButterSierra Nevada Cheese Company

Friday, June 11th, 2010

Organic European Butter

Mix until well blended:
Half bar (4 oz) Organic European Butter at room temperature.
4 oz blue cheese.
2 tsp fresh thyme.
1 tsp kosher or sea salt, or to taste.
Serve on crackers or sliced baguettes.

Organic European ButterMix until well blended:
Half bar (4 oz) Organic European Butter at room temperature.4 oz blue cheese.2 tsp fresh thyme. 1 tsp kosher or sea salt, or to taste. Serve on crackers or sliced baguettes.

BBQ Pork Sundae – Leidy’s Nature’s Tradition

Friday, June 11th, 2010

Times:

10 minutes prep, 0 minutes cook

Ingredients:

1 pound barbecue pork, shredded, warmed
2 cups baked beans, warmed
2 cups coleslaw

Cooking Directions:

Divide warm baked beans evenly among 4 small bowls, mugs, or jars; top each with 1/2 cup coleslaw, 1/4 pound warm shredded barbecued pork and sauce. Serve with a dill pickle wedge.

Serves 4
Recipe courtesy of Southern Living Bar-B-Que: The Ultimate Guide–on newsstands now

Serving Suggestions:

As Susan Dosier featured on Fox and Friends. Create these main dish sundaes for any outdoor party. Easy to adapt to any size party. Especially fun to serve in glass canning jars for a unique look.

Arizona Chicken Breast Sub – Springer Mountain Farms

Friday, June 11th, 2010
Contributor: Peter Kern
Serves: 4
Cook Time: 10-12 Minutes
Prep Time: 30 Minutes
Ingredients:
CILANTRO PESTO
3 Cups Packed Cilantro (leaves only, no stems)
½ Cup Olive Oil
5 Garlic Cloves
2 Jalapeno Peppers, Cored & Seeded
1 Cup Walnuts
1 Cup Feta Cheese
Juice of 1 Lemon
¼ Cup Ice Cold Water SUBS
4 SMF Boneless, Skinless Breasts
6 Roma Tomatoes, Sliced Thin
6 Green Onions, Chopped
½ Head Red Cabbage, Sliced Thin
4 Crusty Sub Rolls
Salt & Pepper, To Taste
Cooking Instructions:
Note: For the Pesto, this makes 3 cups. You’ll only need 5 tablespoons to prepare the 4 subs.
Place all the pesto ingredients in a food processor and puree to a thick paste. Refrigerate until needed. Using the food processor is essential to making the pesto. However, because of its speed it does work up a certain amount of friction heat, which can discolor the green tint of the pesto. This is the reason for the ice water; it saves the mixture from heat discoloration
1.Mix together the tomatoes, onion, cabbage and 1 tablespoon of the Cilantro Pesto.
2.Season the chicken breasts with salt and pepper.
3.Grill the chicken breasts over medium heat until done. When cooked, slice each breast into strips.
4.Cut the rolls so that they have a hinge.
5.Spread the inside each roll with 1 tablespoon of pesto.
6.Place the chicken breast strips in each roll.
7.Cover the chicken with some salad mixture.
8.Cut the sandwich in half. Wrap each sandwich in a sheet of foil.
Serving Suggestions: Great for picnics, tail gate parties, or just for a great fast dinner or lunch.

Key Lime Pie

Sunday, May 16th, 2010

Ingredients:
Filling
3 large Eggland’s Best egg yolks
1 (14-ounce) can Sweetened Condensed Milk
2 teaspoons grated Lime Rind
1/2 cup freshly squeezed Lime Juice
1/2 cup Milk
1 prepared 9-inch Graham Cracker Crust
MERINGUE:
5 large Eggland’s Best egg whites
6 tablespoons Sugar
1/2 teaspoon Cornstarch
Pinch Salt
Vegetarian Ready in 1 hour, recipe by Taci Zollinger

Directions:
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the egg yolks and condensed milk. Stir in the lime zest, lime juice, and milk. Pour the filling into the crust and bake about 30 minutes or until firm. Remove pie from oven.
Meanwhile, in a medium bowl beat the egg whites until soft peaks form.
In a second bowl, stir together the sugar, cornstarch, and salt. Add the sugar mixture, a little at a time, to the egg whites, beating between additions. Continue to beat until the sugar dissolves.
Spoon the meringue over the hot pie filling. Bake for 10 to 12 minutes until it has a honey golden color. Serve pie warm or at room temperature. Enjoy!

Notes and Suggestions
Make sure you use a metal or glass bowl to beat egg whites.  Plastic will ruin the eggs whites and they won’t whip.

Herbed Pork Chops

Sunday, May 16th, 2010

Use your favorite combination of herbs fresh from the garden. Feel like singing? Try a Scarborough Faire combination of Parsely, Sage, Rosemary and Thyme. Serve with grilled vegetable kabobs and deli potato salad.

Ingredients:
4 Leidy’s Nature’s Tradition pork loin chops, 3/4-inch thick
1 cup reduced-fat Italian dressing
4 tablespoons chopped fresh herbs (chives, basil, marjoram, oregano, rosemary – any combination)

Directions:
Place chops in a resealable plastic bag.
Add dressing and herbs; seal and refrigerate 8 to 24 hours.
Remove chops from marinade; discard marinade.
Grill chops over medium-high heat (or broil 4 inches from heat) for 8 to 10 minutes, turning once.

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