- 2 C seeded and coarsely chopped watermelon, 74844
- 2 Tbsp Markon red onions, chopped 79294
- 3 Tbsp seeded, chopped Anaheim chile
- 1/2 C chopped Markon cilantro, 78015
- 2 Tbsp balsamic vinegar, 17042
- 1/4 tsp Culinary Secrets garlic salt, 28594
- In a serving bowl, mix together the watermelon, onion, cilantro and chiles.
- Season with balsamic vinegar and garlic salt.
- Cover and refrigerate for at least one hour to blend flavors.
- Serve in fun dishes, pictured above, to spice it up a bit.
Cheddar Cheese Biscuits
- 2 C all-purpose flour, 27634
- 3 tsp baking powder, D9253
- 1 tsp Katy’s Kitchen salt, 31984
- 1/2 tsp Culinary Secrets garlic powder, 24042
- 1/3 C SilverBrook butter, cold, cut into chunks, 73400
- 2 Tbsp EverFry Free canola oil, 12713
- 1 heaping C (6-7 oz.) grated sharp cheddar cheese, 30320
- 1/2–2/3 C milk, 71388
For brushing on top:
- 3 Tbsp SilverBrook butter, 73400
- 1/2 tsp Culinary Secrets garlic powder, 24042
- 1/2 tsp dried Culinary Secrets parsley flakes, 24016, or 1 Tbsp. Markon fresh
- parsley, finely chopped, 78172 (optional)
- In a large bowl, whisk together the flour, baking powder, salt and garlic powder.
- Add the cubed butter. Using a pastry cutter or a fork, cut butter into flour until it is coarse, pea-sized (doesn’t need to be fine).
- Add oil, grated cheddar cheese. Add milk a bit at a time, just until the dough is moistened and you can no longer see any raw flour. Stir until well combined and holds together.
- Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet using an ice cream scoop or large spoon.
- Bake for 15–17 minutes in a preheated oven at 400°F. While biscuits are baking, melt the remaining butter is a small bowl with garlic powder.
- When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Repeat until butter mixture is all used.
- Sprinkle on parsley (optional). Serve warm.
Homemade Chicken Noodle Soup
- 1 Tbsp. SilverBrook butter, 73400
- 2 minced Markon garlic cloves, 78470
- 1 C. chopped Markon onion, 78228
- 1 C. chopped Markon celery, B7296
- 1 C. Bountiful Harvest sliced carrots, 61156
- 58 oz. Culinary Secrets chicken base, reconstituted, 12208
- 14.5 oz. Katy’s Kitchen vegetable base, reconstituted, 28138
- 1/2 pound fully cooked SilverBrook diced chicken, 61988
- 1/2 tsp. Culinary Secrets dried basil, 10510
- 1/2 tsp. Culinary Secrets dried oregano, 24102
- Katy’s Kitchen salt, 31984 and Culinary Secrets pepper, 24108 to taste
- dash or two of Culinary Secrets poultry seasoning, 22650
- pinch or two of Culinary Secrets dried thyme, 31720
- 3 C. Villa Frizzoni egg noodles, 25486
- In a large pot over medium heat, melt butter. In melted butter, sauté garlic cloves, onion, celery, and carrots, until just tender, 5 minutes.
- Add chicken, the broth, basil, oregano, salt, garlic, pepper, poultry seasoning, and thyme to the pot of veggies. Bring to a boil, reduce heat, cover and simmer 20 minutes.
- Cook egg noodles according to package directions in a separate pot. Add drained noodles to chicken and veggies, simmer an additional 10 minutes.
Apple Streusel Muffins
- 2 C. Bountiful Harvest all-purpose flour, 27634
- 1 tsp. baking powder, D9253
- 1/2 tsp. baking soda, B2196
- 1/2 tsp. Katy’s Kitchen salt, 31984
- 1 tsp. Culinary Secrets cinnamon, 24180
- 1/2 tsp. Culinary Secrets nutmeg, 24084
- 1 C. SilverBrook butter, 73400
- 1/2 C. white sugar, 27348
- 1/2 C. brown sugar, 27222
- heaping Tbsp. of Bountiful Harvest applesauce, 10738
- 2 eggs
- 1 tsp. Culinary Secrets vanilla, 24306
- 2 C. Markon granny smith apples, 75074, 1 C. chopped, 1 C. shredded
- 1/3 C. packed brown sugar, 27222
- 1 Tbsp. Bountiful Harvest all-purpose flour, 27634
- 1/8 tsp. Culinary Secrets ground cinnamon, 24180
- 1 Tsbp. SilverBrook butter, melted, 73400
- Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
- In a medium bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla and applesauce. Stir in apples, and gradually blend in the flour mixture.
- Spoon the mixture into the prepared muffin pan filling to about 2/3 full.
- In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
- Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.
Freshly grilled Shish Kabob with barley salad and horseradish dipping sauce
Pepper Garlic Beef & Pork Kabobs
Yield: 4 servings
- 1/4 cup Silverbrook whipped sweet cream butter, salted RFS Item #71102 or Silverbrook sweet cream blend with margarine RFS Item #71074
- 1/3 cup lemon juice
- 1 tablespoon sugar
- 1 Teaspoon Culinary Secrets Dried Tyme, RFS Item 31720
- 3/4 teaspoon Culinary Secrets All Purpose Salt Seasoning, RFS#26278
- 1/4 Teaspoon Culinary Secrets Dried Oregano, Ground, RFS Item 24102
- 1/4 teaspoon Culinary Secrets ground black pepper, RFS# 24108
- 2 tablespoons Markon Yellow Medium Onion, RFS Item 78338, finely chopped
- 1/2 Teaspoon Markon Fresh Garlic, RFS Item 78470 ,Finely Chopped
- 1 teaspoon hot pepper sauce
- 1 pound sirloin steak, cut into 24 (1-inch) pieces
- 8 Markon Small Button Mushrooms , RFS Item E4770
- 8 Markon, Flavor Pack Fresh Cherry Tomatoes , RFS Item 67164
- 1 Markon Small Green Bell Pepper, RFS Item C9134 or Markon Choice Red Bell Pepper, RFS Item 99598, cut into 8 pieces
- 1 Markon Baby Zucchini, RFS Item B1236 cut into 8 pieces
- 1 Markon Yellow Medium Onion, RFS Item 78338 cut into 8 wedges
- Heat gas grill on medium or charcoal grill until coals are ash white.
- Combine all marinade ingredients in 2-quart saucepan.
- Cook over medium heat, stirring occasionally, until butter melts and mixture comes to a full boil.
- Remove from heat; let cool 5 minutes.
- Reserve 2 tablespoons marinade; set aside.
- Stir sirloin pieces into marinade in saucepan; marinate 15 minutes. Remove sirloin pieces from marinade; discard saucepan marinade.
- To assemble kabobs, alternately thread sirloin pieces and vegetables onto skewers. Place kabobs onto grill.
- Grill, turning and brushing occasionally with reserved marinade, until sirloin reaches at least 145°F. or desired doneness (10 to 15 minutes).
Yield: 4 to 6 servings
- 3 tablespoons freshly squeezed orange juice
- Kosher salt
- 2 Tablespoons Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS Item #33388
- 3 1/2 to 4 cups cooked and cooled barley
- 1 small head fennel, julienned
- 1/4 Cup Katy’s Kitchen Pine Nuts, RFS Item 23078, toasted
- 1/2 cup grated Villa Frizzoni Parmesan cheese, RFS Item 70076
- 1/2 cup Prairie Creek Bacon Slices, RFS item 48314, cooked and crumbled approximately 4 slices
- 2 tablespoons Markon washed and trimmed fresh parsley, chopped ,RFS item 78172
- Culinary Secrets ground black pepper, RFS# 24108
- In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside.
- Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.
Horseradish Dipping Sauce
- 2 Cups Cobblestone Sour Cream, RFS Item R6508
- 1/4 Cup Katy’s Kitchen Fully Prepared Horseradish, RFS Item 85628, or to taste
- 1 teaspoon lemon juice
- Culinary Secrets All Purpose Salt Seasoning, RFS#26278 to taste
- 1 Pinch Culinary Secrets Paprika, RFS Item 24188
- 1 Pinch Culinary Secrets Garlic Salt, RFS Item 28594
- 1/4 Teaspoon Dried Culinary Secrets Minced Onion, RFS Item 24542
- In a medium bowl, stir together the sour cream, horseradish and lemon juice. Season with salt, paprika, garlic salt and minced onion.
- Mix and then chill for about 20 minutes to let the flavors blend before you start dipping.
Turkey & Smoked Cheddar Croquettes with Smoked Tomato Sauce
- 1/2 lb. SilverBrook Unsalted Grade AA Butter RFS Item 73410
- 1/2 c. bacon grease
- 1 lb. ground turkey
- 1-1/2 c. all-purpose flour
- 1/2 c. Markon Ready Set Serve 1/4" Diced Yellow Onions RFS Item 79828
- 8 cloves fresh garlic
- 1 qt. half and half cream
- 1 tsp. fresh thyme, chopped
- 1 tsp. Culinary Secrets Crushed Red Pepper Flakes RFS Item 24018
- 1/8 tsp. freshly grated nutmeg
- 2 c. smoked cheddar cheese, grated
- 1 c. minced scallions
- 2 c. all-purpose flour
- 12 large eggs, beaten
- 2 Tbsp. cold water
- 4 c. Japanese Panko bread crumbs
- salt and pepper to taste
- 12 medium very ripe red tomatoes
- 2 small yellow onions
- 2 Tbsp. Bountiful Harvest 24% Fancy Tomato Paste RFS Item 12054
- 2 lemons, juiced
- 4 Tbsp. extra virgin olive oil
- 1 tsp. Culinary Secrets Crushed Red Pepper Flakes RFS Item 24018
- Melt butter and bacon grease together in large skillet. Cook ground turkey until lightly browned. Whisk in 1-1/2 cups of flour to make a roux. Cook for 3-4 minutes, continually stirring.
- Stir in onion and garlic. Reduce heat and slowly stir in half and half. Cook until thickened. The mixture should be very thick at this point.
- Fold in seasonings, cheese, scallions, and salt and pepper to taste. Cover and let cool in the refrigerator until completely set.
- After turkey mixture is set, mix remaining 2 cups of flour with salt and pepper to taste.
- In a separate bowl, combine beaten eggs, 2 Tbsp. cold water and salt and pepper to taste.
- In a third bowl, combine Japanese bread crumbs with salt and pepper to taste.
- Scoop out a small ball of the turkey mixture and roll into desired shape. Dip the ball in the flour mixture, then the egg wash and finally the breadcrumbs.
- Deep fry at 365 F until the internal temperature reaches 165 F and are lightly golden.
- Smoke tomatoes and onions over hickory and mesquite wood.
- Puree tomatoes and onions in blender with basil, tomato paste and lemon juice.
- Once pureed, slowly stream in the extra virgin olive oil.
- Strain through a course strainer and add the crushed red pepper.
- Season to taste with salt, pepper and lemon juice if needed.
- Serve 4 small croquettes per portion. Spoon the Smoked Tomato Sauce in the center of the plate and stack the croquettes in a pyramid atop the sauce.
PAPRIKA CHICKEN CREPE "PURSES"
Yield 8 crepes
- 1 cup plus 2 Tbs. whole milk
- 3/4 cup flour
- 2 large eggs
- 1/4 tsp. salt
- 1 Tbs. melted butter, plus more for the pan.
- Whisk together milk, flour, eggs and salt.
- Cover and refrigerate at least 1 hour.
- Stir in butter.
- Heat a lightly oiled 8 ½” frying pan or non-stick skillet, over a medium high heat. Pour or scoop the batter onto the pan.
- Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
- 1 Tbs. Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS Item # 33388
- 1 medium Markon onion, minced, RFS Item # 78338
- 2 lbs, (6) SilverBrook boneless, skinless chicken thighs, skinned, RFS Item # 20242
- 3 Markon tomatoes, chopped, RFS Item # 78204
- 1 Markon green bell pepper, chopped, RFS Item # 78248
- 1 Tbs. Culinary Secrets Hungarian paprika, RFS Item # 24186
- 1/4 cup water
- 3 Tbs. creme fraiche
- 2 tsp. flour
- 8 long Markon chives, RFS Item # 77812
- Markon chopped chives/Markon parsley, RFS Item # 78172
- Cook onions, covered, in oil in skillet over low heat. Add chicken, green peppers and tomatoes; cover and cook 10 minutes, turning chicken occasionally.
- Stir in paprika and water. Cook over very low heat, covered, until chicken is cooked through, turning occasionally, about 20 minutes more.
- Transfer chicken to a bowl with tongs. Simmer sauce, uncovered, until slightly thickened, about 15 minutes.
- Whisk in creme fraiche and flour. Cook 2 minutes more, stirring constantly. Puree sauce in a blender.
- Chop the chicken coarsley. Mix with 1/4 cup of sauce. (Crepes, chicken and sauce can be made 1 day ahead.)
- Preheat oven to 300ºF. Butter a large baking sheet.
- Mound 1/4 cup of chicken in the center of each of the 8 crepes. Pull edges up to center and tie with a chive to make a purse shape.
- Place on baking sheet and heat through in the preheated oven for about 10 minutes.
- Garnish with a pinch of chopped herbs.
- 4 Markon Tomatoes, Diced RFS Item # 77270
- 1 Jumbo Markon Yellow Onion Diced RFS Item # 78320
- 2 Whole San Pablo Jalapeno Peppers Nacho Sliced RFS Item # 15118
- 3 Whole Serrano Chili Peppers Chopped
- 1/4 Cup Villa Frizzoni Sliced Fancy Black Olives RFS Item #31248
- 1/4 of a whole Yellow Bell Pepper Diced
- 1/4 of a whole Markon Green Bell Pepper, Diced, RFS Item # 78248
- 1/4 of a whole Markon Garlic Clove(Minced) RFS Item # 78470
- 1/2 cup Markon Cilantro, finely chopped, RFS Item # 78014
- 1/2 cup Chopped Green Onions
- 2 Tomatillos
- 1 Markon lemon (juice only) RFS Item # 78294
- 1 tsp White Vinegar
- Salt ( 2 pinches)
- Culinary Secrets Regular Ground Black Pepper ( 2 pinches) RFS Item # 24108
- San Pablo White Triangle Stone Ground Tortilla Chips RFS Item # 67614
- Combine all vegetables together in a large bowl and squeeze in lemon juice and vinegar, sprinkle on salt and pepper. Mix thoroughly. Chill for 3 hours. Serve with tortilla chips and enjoy!
Chorizo Cheese Bread
- 1 Tbsp. San Pablo Salsa, thick & chunky, mild RFS Item # 49740
- 1/8 tsp. Culinary Secrets Garlic, minced RFS Item # 25116
- 1 half Brickfire Bakery Ciabatta Rolls RFS Item # 17748
- 1 oz. Villa Frizzoni Pork Pizza Topping w/Chorizo Seasonings, RFS Item # 13685
- 1 Tbsp. Black olives, sliced, drained
- 1 oz. Cobblestone Market Monterey Jack cheese, shredded, RFS Item # 70798
- Mix salsa and garlic together in a bowl; spread over bread surface. Evenly sprinkle chorizo topping, black olives and cheese over salsa.
- Place in preheated 400° F conventional or pizza oven and bake 8-10 minutes or until crust is golden and cheese is bubbly and beginning to brown.
May substitute bread currently used for garlic toast or cheese bread for Ciabatta bread.
Bourbon Chicken Wings
Serves 4 to 6.
- 24 SilverBrook chicken wings RFS Item 20374
- 3 tablespoons bourbon
- 3 tablespoons olive oil
- 1 tablespoon finely grated lemon peel
- Juice of 1 lemon (about 2 to 3 tablespoons)
- 1 cup fine, dry, unseasoned bread crumbs
- 1 tablespoon sweet Culinary Secrets Hungarian paprika RFS Item 24186
- salt and freshly ground black pepper to taste
- Cut chicken wings at joints; discard tips or reserve for broth or stock.
- Combine the wing joints, bourbon, olive oil, lemon rind, and lemon juice in a bowl. Toss to coat the wings and marinate refrigerated for 4 hours or overnight.
- Mix the bread crumbs, paprika, salt, and pepper in a plastic bag. Drain the wing joints and toss with the bread crumb mixture.
- Place the wings on a baking sheet and place about 4 to 5 inches from heat source under preheated broiler. Broil until crisp and golden, about 5 minutes on each side.
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