Brats in a Blanket

Ingredients 6 bratwurst sausages (precooked) 3 oz Original Bacon Jam 1 tube of crescent roll dough Method Of Prep Unroll crescent roll dough and spread ½ oz Honey & Habanero Bacon Jam on each section. Lay bratwurst into each section and roll dough around the sausage. Bake dough according to package instructions

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Beemster Graskaas Asparagus Frittata

Serves 6 peopleIngredients 2 Bunches of Asparagus 8 oz Beemster Graskaas cut into 1/2 inch cubes 4 Tbsp Extra Virgin Olive Oil 2 cups of sliced, mixed mushrooms 12 Eggs 3 Tbsp of whole milk 1 Tbsp Chopped Garlic 1/4 cup fresh chive Method Of Prep Preheat the oven to 350F. Cut off hard ends of asparagus & discard. Using a vegetable peeler, shave asparagus into ribbons. Heat a 12 inch, oven-safe skillet over medium-high heat. Add oil, saute the mushrooms until tender. Meanwhile, whisk the eggs in a large bowl with the milk. Season with salt and pepper. Add...

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Tips for Beef Jerky

A Tasty Snack that Packs a Protein PunchDrying and smoking techniques once used to preserve meat before the days of refrigeration still provide a healthy way to deliver nutritional value in today’s modern, “on-the-go” lifestyleYou may think of cowboys. You may think, campers hiking the Appalachian trail... But, you may want to think about nutrition the next time you reach for a snack on the go – Grab some gourmet beef jerky for a nutrient-rich, low fat, high protein energy-boosting savory munchable! Or maybe you just stumbled upon a great gift idea for the man in your life. A gift basket...

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Balsamic-Glazed Roast Pork

With this Balsamic-Glazed Roast Pork marinade, you can also use the recipe for pork tenderloin, but you'll need to reduce the baking time. The USDA recommends cooking pork until the temperature in the center is 145ºF (62ºC), which you can determine with an instant-read thermometer. Be sure to let the pork loin rest before slicing into it. Balsamic-Glazed Roast Pork Ingredients 2/3 cup (160ml) balsamic vinegar 1/4 cup (60ml) honey 3 tablespoons (45ml) olive oil 3 tablespoons (45ml) soy sauce 2 inch (5cm) piece fresh ginger, peeled and minced 4 to 5 cloves garlic, peeled and minced 2 teaspoons hot...

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Bagna Cauda

Bagna càuda or Bagna Caoda (Piedmontese: [ˈbɑɲa ˈkɑʊ̯da], meaning "hot dip") is a hot dish made from garlic and anchovies, originating in Piedmont, Italy during the 16th century. Yields 6 servingsBagna Cauda Ingredients 3/4 cup olive oil 6 tablespoons (3/4 stick) unsalted butter, room temperature 12 anchovy fillets 6 large garlic cloves, chopped Assorted fresh vegetables, cut into bite-size pieces 1 1-pound loaf crusty Italian or French bread, cut into 2-inch sections Method Of Prep Blend oil, butter, anchovies and garlic in processor until smooth. Transfer oil mixture to a heavy medium saucepan. Cook over low heat 15 minutes, stirring,...

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Avocado Cucumber Soup

Ingredients: 1.5 cups of cucumber, peeled, seeded and chopped 1 cup skim milk 1 Avocado pitted and peeled 1/2 cup of chopped scallions 1 Tbsp Lemon White Balsamic Vinegar 1 Tbsp Lime infused Extra Virgin Olive Oil 2 Tbsp Lemon Juice 1 Tbsp fresh ginger, minced 1 cup of ice cubes 1/2 tsp of Tabasco Himalayan Salt to taste Method Of Prep:Simply puree the first 8 ingredients in a blender until smooth. Add ice cubes and Tabasco; blend until incorporated and season with salt.TIP: Chilling the Avocado Cucumber soup overnight causes some browning in the avocado, the ice cubes will...

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