Breakfast Ideas, Cooking & Entertaining Ideas, Easy Entertaining, Entrees, gluten-free, Low Carb, Pantry to Plate

Kitchen Therapy… Crustless Quiche with Bacon, Caramelized Onions, Spinach & Cheddar

Bacon Spinach and Cheddar Quiche' 3As I continue to focus my nervous energy in the kitchen, I find my favorite time to cook is in the the early morning – especially if I’m having trouble sleeping.

I’ve really been trying to challenge myself to work with whatever I have in my refrigerator and pantry, which has cut my trips to the store way down.  My goal is to only go to the store once a week during this important time of social-distancing.

This morning, I was in the mood for quiche – which is one of the most versatile menu options ever… great for breakfast, lunch and dinner.  Plus, I look at what I have on hand and that is what I use, making it a great way to clear out my crisper drawer the day before I shop.

Today’s creation… a low-carb, gluten-free crustless quiche with bacon, caramelized onions, spinach and cheddar…

Recipe - Crustless Quiche

Bacon Spinach and Cheddar Quiche'

Be sure to cool your quiche for about 5-10 minutes as it will slice better.  Hope you enjoy!

Michele

 

Easy Entertaining, Entrees, Our Favorite Things..., Pantry to Plate

Pantry to Plate…Bacon Jam Juicy Lucy Burger

TR Juicy Lucy Bacon Jam Burger

Our friends at Terrapin Ridge Farms have a blow-your-mind burger, made with one of our top selling pantry products, their Hot Pepper Bacon Jam.

This hot pepper bacon jam is a huge seller in our store.  Delicious on brie, sharp cheddar, burgers, pork tenderloin… even Macaroni and Cheese:)

Here’s just another amazing way to use it!

Recipe - TR Juicy Lucy Bacon Jam Burger

Hot Pepper Bacon Jam can be ordered by calling a la Maison at 315-440-6637.

Enjoy!

Michele

#vegetarian, Easy Entertaining, Entrees, Gluten-fress, Healthy Eating, Pantry to Plate

Pantry to Plate… Easy Sautéed Mushrooms & Gravy

As promised, I am sharing some of my favorite pantry recipes over the next week or so…

I had some nice cremini mushrooms in the frig, which made me think of a recipe from one of my very favorite cookbooks, Oh She Glows, by Angela Liddon. Mine has a few modifications for those who are gluten intolerant, but the recipe is stil vegan when served over mashed potatoes or smashed cauliflower.  It also makes a healthy gravy option to serve with roast turkey or roast beef.

Sauteed Mushrooms and Gravy

This comes together in a snap with just a few basic ingredients from you pantry. It’s a great for my family as we have as many vegetarians as onmivores and this can be served with or without meat.

Sauteed Mushrooms and Gravy 2Recipe - Sauteed Mushrooms & Gravy

From your pantry to your plate.  Delicious, economical and so easy… Enjoy!

 

#gluten-free, Cooking & Entertaining Ideas, Easy Entertaining, Entrees

Easy Weeknight Entree – Crispy Pesto Chicken Thighs

Having a well-stocked pantry makes week night meals delicious and hassle-free.  Crispy Pesto Chicken Thighs come together quickly with To Market To Market’s Pesto & Pastabilities seasoning mix and a few staples from your pantry.

Recipe - Pesto & Pastabilities Crispy Chicken 2

Crispy Pesto Chicken Thighs

2-3 Tbs. Pesto and Pastabilities seasoning mix
1/4 cup Pine Nuts
1/2 cup grated Parmesan Cheese
1/3 cup Olive Oil
1 cup Panko bread crumbs (for a gluten-free version – use gluten-free panko)
Sea or Kosher Salt & Pepper to Taste
2-3 lbs. Boneless Skinless Chicken Thighs

Preheat oven to 400 degrees.

In a blender or food processor, process the Pesto and Pastabilities, pine nuts and Parmesan cheese together until it forms a smooth paste. Gradually add the olive oil and process until smooth. Season with kosher or sea salt and black pepper to taste.

Put the chicken thighs on a rimmed baking sheet lined with parchment. Brush the top of the chicken with the pesto mixture.  Mix the remaining pesto with the panko and spread over the chicken.

Bake for 30 minutes or until topping is brown and chicken is fully cooked.

Enjoy!

 

To Market To Market Pesto & Pastabilities is all-natural, gluten-free and sodium free.  Find it at a la Maison in Baldwinsville, NY or call 315-440-6637 to order.
Cooking & Entertaining Ideas, Easy Entertaining, Entrees, Healthy Eating

Easy Entrees – Cherry BBQ Pork Chops with Sauteed Baby Bok Choy

cherry bbq pork chops - plate - cropped

Cherry BBQ Pork Chops are rich in flavor, thanks to Brownwood Farms Cherry BBQ sauce.  This item was a new addition to our store this fall and quickly became a family favorite.  It’s unique flavor is delicous on pork, chicken and salmon – plus it’s all natural, gluten-free and made in the USA.  What’s not to love?

brownwood-farms-cherry-bbq-sauce

Cherry BBQ Pork Chops with Sautéed Bok Choy is an easy and healthy entrée for any day of the week.

Recipe:

Oven Roasted Cherry BBQ Pork Chops with Sautéed Baby Bok Choy
4          Bone-in Pork Chops
1 Tbls  Grape seed or Canola Oil
Salt & Pepper
1 Btl     Brownwood Farms Cherry BBQ Sauce (you’ll need about ½ bottle)

Sautéed Baby Boy Choy
16 oz.     Baby Bok Choy, washed
½            White onion, sliced thin – vertically (optional)
2 Tsp      Grape seed Oil
1 Tbls     Brownwood Farms Cherry BBQ Sauce
1Tbls      Gluten-free Tamari or Soy Sauce
Salt & Pepper to taste

Preheat oven to 375 degrees.  Spray baking sheet with cooking spray.

cherry bbq pork chops

Heat oil in an iron skillet over medium-high heat.  Season pork chops with salt & pepper on both sides.  Add to skillet – brown for 3 minutes.  Flip and brown the other size.  (You may have to cook the chops in two batches so you don’t over-crowd the pan.)

Transfer to a prepared baking sheet and brush with Brownwood Farms Cherry BBQ Sauce and bake for 15 minutes.  Flip the pork chops, heavily baste with the Cherry BBQ Sauce and roast for another 15-20 minutes, or until pork chops are cooked through (internal temp of about 145 degrees).  Cover with foil and let rest for 10 minutes.

cherry bbq pork chops 2

Prepare baby bok choy:  Heat skillet with 2 teaspoons of grape seed oil over medium heat.

baby bok choy

Add sliced onion (if using) and sauté for 4 minutes.  Add baby bok choy and sauté for 4 minutes.

baby bok choy 2

Add Cherry BBQ Sauce and Tamari Sauce.  Sauté for additional 3-5 minutes.

cherry bbq pork chops - plated

Serving suggestion:  Plate pork chops and baby bok choy with cauliflower rice or brown rice for a healthy meal.

Enjoy!

Cooking & Entertaining Ideas, Easy Entertaining, Entrees, Gluten-fress

Easy Entertaining – Oven Roasted Bacon Wrapped Shrimp with Horseradish Sauce

Oven Roasted Bacon Wrapped Shrimp with Horseradish Sauce

Whether you’re looking for an appetizer for a cocktail party or an impressive dinner for guests, these oven roasted bacon wrapped shrimp are delicious, quick and easy!

bacon wrapped shrimp 4 long cropped

Recipe:

1 lb      Jumbo Shrimp (peeled & deveined)
1 lb      Bacon

Horseradish Sauce
1 cup   Sour Cream
2 Tbls  Prepared Horseradish
1 Tbls Fresh Lemon Juice
Salt & Pepper to taste

Preheat oven to 400 degrees.  Spray baking sheet with cooking spray.

Rinse shrimp with water and pat dry.  Cut bacon strips in half and wrap each shrimp in the bacon.  Place each shrimp seam side down on the baking sheet.

baon wrapped shrimp

Roast in oven for 15 – 18 minutes, or until bacon and shrimp are cooked through.

bacon wrapped shrimp 2

Transfer to a platter and serve as an appetizer with the horseradish sauce – or plate with sautéed spinach and rice for a delicious dinner.

bacon wrapped shrimp 3

Enjoy!

Easy Entertaining, Entrees, Healthy Eating, Salads, Soups & Stews

Prime Rib Salad with Butternut Squash and Honey Champagne Vinaigrette

Warm up your salad options for fall with this satisfying salad filled with thinly sliced prime rib, roasted butternut squash, cranberries, goat cheese and a delicious and light honey vinaigrette.

This is the perfect recipe to use up your leftover prime rib or steak; or just pick up some thinly sliced prime rib/roast beef from your deli counter for a quick and healthy weeknight meal.

The stars of the vinaigrette are local honey and B.R. Cohn Champagne Vinegar, which create the perfect blend of acidity and sweetness.

Prime Rib Salad with Butternut Squash and Honey Champagne Vinaigrette

Prime Rib Salad with Butternut Squash and Honey Champagne Vinaigrette

1 Butternut squashed peeled and diced (or an 11oz package pre-diced)

1 Tbl. Olive oil or Avocado Oil

1/2 tsp. Kosher or Sea Salt

1/4 tsp. Freshly ground Black Pepper

6-8oz. Thinly sliced prime rib, steak or deli roast beef

1 pkg Mixed Greens or Baby Spinach

1/3 cup Dried Cranberries

1/3 cup Chopped Pecans

1 Small Shallot, thinly sliced (optional)

2 oz. Goat Cheese, crumbled

Honey Champagne Vinaigrette

1/3 cup Olive Oil (we use B.R. Cohn)*

1/3 cup B.R. Cohn Champagne Vinaigrette*

1/2 tsp Kosher or Sea Salt

1/4 tsp Freshly ground Black Pepper

Preheat oven to 425 degrees. Arrange butternut squash on a baking sheet. Toss with olive oil and sprinkle with salt and pepper. Roast for 20 minutes (stirring once after 10 mins).

Prepare the vinaigrette by combining all in a magic bullet and blending; or hand whisk vigorously in a small bowl.

On a platter, or large salad bowl, arrange salad greens, butternut squash, cranberries, goat cheese and steak. Sprinkle over pecans and shallots. If serving immediately drizzle over vinaigrette. Or wrap with plastic wrap and refrigerate salad until ready to serve.

Enjoy!

*B.R. Cohn Champagne Vinegar and Olive Oil can be found at a la Maison. For more information, or to order please call 315-440-6637.

#easy entertaining, #gluten-free, Cooking & Entertaining Ideas, Entrees, Healthy Eating, Recipe of the Week

Easy Korean BBQ Pineapple Pork Lettuce Wraps

Love this quick and easy fusion of flavor… a little Asian with a little Hawaiian barbecue.  A delicious and healthy weeknight option or a casual gathering with friends.

Korean-Pineapple-Pork-Lettuce-Wraps - my pic

Serves 6-8

Pork & Pineapple Recipe

  • One medium sweet onion, sliced vertically
  • 3 pounds of pork tenderloin
  • ½ teaspoon salt & pepper
  • ½ teaspoon ground ginger & garlic
  • 1 tablespoon Napa Valley Naturals dark sesame oil*
  • 1/2 cup canned crushed pineapple with juice
  • 1/2 cup Urban Accents Korean BBQ Taco Simmer Sauce*
  • 2 teaspoons Sriracha (optional)
  • Additional 1/2 cup of UA Korean BBA Taco Simmer Sauce* to add at end of cooking

Grilled Pineapple

Grilled Pineapple

  • 8 fresh pineapple rings – Canned pineapple works here too!

 

Lettuce Wrap Recipe

  • Butter or Iceberg Lettuce Leaves (12 large leaves)
  • Angel hair coleslaw mix
  • Shredded carrots
  • Greens onions
  • Grilled pineapple
  • Cauliflower rice or Steam White Rice (Optional)
  • Bourbon Barrels Foods Smoked Sesame Seeds*
  • Urban Accent Korean BBQ Taco Simmer Sauce* (to drizzle)
  • Sriracha Sauce (to drizzle)
  • Steamed Rice (optional as a side or in the lettuce wraps)

 

 Directions

  1. Season pork with salt & pepper. Place the pork and pineapple recipe ingredients in the slow cooker on low for 6-8 hours.
  2. Grill Pineapple –Spray grill pan with cooking spray. Grill 5 mins on each side or until nice grill mark on both sides.   (Alternative methods bake pineapple rings at 425 until caramelized (about 8 mins).
  3. Shred cooked pork and return it to the slow cooker – add extra ½ cup Korean BBQ Simmer Sauce. Cook on low for another 20-30 minutes or until heated through.
  4. Assemble the lettuce wraps as noted in the recipe above. Top with bourbon smoked sesame seeds and serve with steamed rice.

Korean-Pineapple-Pork-Lettuce-Wraps - my pic2

Additional Notes:

To make this in the slow cooker, add the pork + the marinade to the bowl of your slow cooker. Cover and cooking on high for 4-5 hours and on low for 6-8 hours. Finish the recipe as directed.

 

Swap out the lettuce for corn or flour tortillas – this recipe also make great pork tacos.

         

*Find these fine ingredients at à la Maison at 25 Syracuse Street, Baldwinsville, NY  13027.  Or call 315-440-6637 to order.

Cooking & Entertaining Ideas, Entrees, Recipe of the Week, Triple Play Recipes

Fig Balsamic Vinegar Triple Play: Recipe #1 – Prosciutto Wrapped Chicken Breasts with Fig Balsamic Sauce

Prosciutto Wrapped Chicken Breast with Balsamic Fig Sauce 5

Well, I have to say… it felt really good to turn the oven on again.  With the unusual heat wave we have been having in Central New York, we’ve been pretty focused on the grill for the past month.

This week I wanted to bring to light on of my favorite vinegars, Napa Valley Naturals Fig Balsamic Vinegar.

napa valley naturals fig balsamic vinegar

This artisan handcrafted Fig Balsamic Vinegar is aged in Modena, Italy.  It’s a rich, dark,  sweet, and lightly acidic vinegar made from just two ingredients – balsamic vinegar and fig puree.  Simply delicious… even by itself drizzled over mixed greens or vanilla ice cream!  It’s also very reasonable priced and something we always carry in the store.

Fig Balsamic Vinegar makes healthy flavorful cooking a snap.  This week, I’ll share three of my favorite healthy recipes with this great pantry staple.  Starting with Recipe #1:  Prosciutto Wrapped Chicken Breasts with Fig Balsamic Sauce.

Prosciutto Wrapped Chicken Breast with Balsamic Fig Sauce 5

Prosciutto Wrapped Chicken Breasts with Fig Balsamic Sauce

4               Boneless, Skinless Chicken Breasts
4 oz.         Package of Thin Sliced Prosciutto (8 Slices)
1 Tbls.      Extra Virgin Oil Olive*
Salt & Pepper to Taste

Fig Balsamic Marinade
½ Cup      Napa Valley Naturals Fig Balsamic Vinegar*
½ Cup      Chicken Stock
1 Tbsp.     Brown Sugar
1               Clove Garlic, Minced
1 Tbsp.     Extra Virgin Olive Oil”
Salt & Pepper to taste

Make the marinade:  Whisk all ingredients together in a bowl and set aside.  (When using dried thyme – rub in between your hands before dropping it into the jar to release its natural oils).

Place chicken breasts in a casserole dish (or large Ziploc bag) and add in marinade (mix and turn chicken to coat.  Place in refrigerator for 30 minutes or longer.

Take chicken breasts out of marinade and lightly pat dry with paper towels.  Pour marinade into a small sauce pan and bring to a full boil.  Reduce and cook over medium heat for about 10-12 minutes until the fig balsamic sauce is thoroughly cooked and thickened.

In the meantime, start wrapping your chicken.  Lay two slices of prosciutto (side by side) on a cutting board.  Place chicken (top side down) on the center of the two slices of prosciutto – wrap the prosciutto around the chicken breasts. Secure with a couple of toothpicks as needed.

Prosciutto Wrapped Chicken Breast with Balsamic Fig Sauce 3

Preheat oven to 350 degrees.  Place a large oven safe frying pan on the stove top over medium high heat, add 1 tablespoon of olive oil and then place the chicken breasts (top side down first – toothpicks up) to the pan.  Brown for about 4 minutes, then flip and brown the other side.  Flip chicken once again so that the top of the chicken breasts are showing again.

Prosciutto Wrapped Chicken Breast with Balsamic Fig Sauce 4

Spoon the sauce over the chicken breasts then place the frying pan into the oven to roast for about 20 minutes or until chicken has reached 160 degrees.  Remove from oven let rest for about 5-10 minutes.

Move chicken to a platter and drizzle remaining frying pan sauce over the chicken.  Serve with cauli-rice, rice, or mashed potatoes and roasted vegetables.

Enjoy!

*Ingredients available at à la Maison in Baldwinsville, NY or contact us at 315-440-6637.

 

#easy entertaining, Appetizers, Entrees, Side Dishes, Triple Play Recipes

Recipe Triple Play… Bourbon Barrel Foods Kentuckyaki  

kentuckyaki both

What’s not to love about Bourbon Barrel Foods’ Kentuckyaki?  This all-natural sauce is sweetened with Kentucky-grown sorghum syrup, flavored with fresh garlic and ginger; and a hint of Kentucky bourbon too. Looking for a little more kick?  You’ll want to try Kentuckyaki Hot & Spicy for sure!

Both are perfect as a marinade on salmon, beef, chicken or veggies.  Delicious for vegetable stir fry.

We’ve got three more great reasons to keep Bourbon Barrel Foods Kentuckyaki in your pantry…

We’ve got three more great reasons to keep Bourbon Barrel Foods Kentuckyaki in your pantry…

#1 Kentuckyaki Pork & Grilled Pineapple Appetizer Meatballs

asian pork meatballs - kentuckyaki 9

Ingredients:

Meatballs

  • 2 lbs. pork, ground
  • 1/2 cup Kentuckyaki, plus extra for drizzling*
  • 1/3 cup cilantro (or parsley if you don’t care for cilantro), chopped
  • 1/3 cup panko bread crumbs
  • 1 egg, lightly beaten
  • ½ teaspoon ground ginger

Grilled Pineapple

  • 1 fresh pineapple

Directions

  1. For the meatballs: Combine all meatball ingredients.  Gently fold them together just until mixed – don’t over work the meat.
  2. Form 1.5” balls and place on parchment lined baking sheet. Roast at 400ºF for 22 minutes.  Remove from oven and lightly drizzle meatballs with additional Kentuckyaki.
  3. While meatballs are roasting – prepare the grilled pineapple.  Remove the skin of pineapple. Cut the fruit in half lengthwise, then cut into quarters. Slice the pineapple into even wedge-shaped slices – about ½” thick. Grill over medium high heat just until grill marks appear (about 3-4 minutes per side).
  4. Cut pineapple into bite size pieces and place on top of meatballs. Secure with a tooth pick.

 

#2 Kentuckyaki Hot & Spicy Chicken Thighs

Kentuckyaki Hot & Spicy Chicken Thighs

Ingredients:

  • 4 lbs. Chicken Thighs, bone in
  • 1/2 bottle Kentuckyaki Hot & Spicy*, plus extra for drizzling
  • 3 Tablespoons Bourbon Barrel Food Smoked Sesame Seeds*
  • 3 Tablespoons chopped fresh cilantro (optional garnish

Directions

Place chicken thighs and marinade in large Ziploc bag or a large baking dish.  Toss to coat.  Marinade in the refrigerator for 2 hours or more.

Place skin side down on medium hot grill (375 degrees) cook for 12-14.  Flip and baste with additional Kentuckyaki Hot & Spicy. Cook for additional 12-14 minutes or until juices run clear.   (Or use your oven… cook in 375 degree oven for 30-35 minutes and baste after 20 minutes)

Plate chicken thighs and let rest for 5-10 minutes.  Sprinkle with smoked sesame seeds (and cilantro is using).

#3 Vegetable Stir Fry with Asian Noodles

Asian Noodle Stir Fry 4-2016

This is the perfect clean out your crisper drawer meal.  Use whatever you like here… Broccoli, red bell peppers, onions, mushrooms, green beans, snow peas, carrots, zucchini sliced cabbage are just a few of my favorites.

  • 5 Cups of fresh veggies of your choice cut into bite sized pieces
  • 1 Tablespoon Napa Valley Naturals Grapeseed Oil*
  • 1 Teaspoon Ground Ginger
  • 1 Teaspoon Toasted Sesame Oil*
  • ½ cup Kentuckyaki Sauce*
  • 3 blocks from a package of King Soba Brown Rice Ramen Noodles*, cooked per package instructions

Garnish:  Bourbon Barrel Smoked Sesame Seeds* and fresh cilantro – optional.

Directions

Over medium-high heat, stir fry veggies in Grapeseed oil for about 5 minutes.  Add ground ginger and toasted sesame oil then gently stir fry for additional 1-2 minutes.  Add Kentuckyaki sauce and ramen noodles and stir fry additional 2 minutes.

Garnish with smoked sesame seeds and cilantro if desired.  Drizzle with additional Kentuckyaki sauce.

Enjoy!

*Find these specialy food items at a la Maison in Baldwinsville, New York.  To place an order, call 315-440-6637 or email mgraham.alamaison@yahoo.com.