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Recipe Thursday-Three Bean Chili Flautas with Kettle Cuisine Three Bean Chili

Posted on February 20th, 2013 | Posted in Appetizer, Main Course, Recipes, Supplier of the Month

At Kettle Cuisine they are passionate about food and are committed to cooking the best tasting, most wholesome soups. They deliver on this commitment by staying true to their pledge to only use top quality real food ingredients and to treat each ingredient the way it should be treated. This Three Bean Chili Flautas recipe was simple to make, a great way to use Kettle Cuisine’s Three Bean Chili and very tasty! It got me thinking as to what other ways that I can incoporate their soups into recipes. I served these flautas with sour cream, sliced avocado and lime wedges, with black beans on the side.

Three Bean Chili Flautas

Flautas Kettle Cuisine

Yield 12 Flautas
Ingredients

3 cups Kettle Cuisine-three bean chili (KC4100)
3 cups brown rice, cooked (991590)
1 cup monterey jack cheese, shredded (774209)
2 tablespoons lime juice (991987)
2 tablespoons cilantro, finely chopped
dash sea salt (CQS031)
dash fresh black pepper (CQP071)
12-12″ flour tortilla wraps (TU72491)

Method
Combine all ingredients minus the tortilla in bowl. Place one tortilla on a flat cutting board and place 1/2 cup mixture in center of tortilla. Fold both sides of tortilla in 1/4 of the way and fold bottom and top of tortilla in 1/2 way, similar to a burrito. Flip entire tortilla over-seam side down. Repeat with remaining tortillas untill all of the filling mixture is used. Heat panini press or grill to high. Cook flautas on panini press until grill marks are visible and filling is sufficiently warmed through. Remove from press and cut in half on bias.

Note: If you do not have a panini press use a skillet and place a heavy flat pot on top to press the flautas. Extra filling can be refrigereated up to one week to make additional flautas at a later time.

Three Bean Chili

Three Bean Chili

Three Bean Chili-(VN, VG, DF, LF, GF) Red kidney beans, pinto beans, black beans, sweet corn, bell peppers and green chilies in slow-simmered tomatoes and Southwestern spices.

Recipe from Kettle Cuisine

Featured Product-White Chicken Chili with Cilantro

Posted on February 18th, 2013 | Posted in Featured Product, Supplier of the Month

Kettle Cuisine soups come in fresh and are packed in 2/8# bags. Their White Chicken Chili with Cilantro (Gluten Free) is slow-simmered chicken and white beans in a roux-thickened chicken stock with tangy sour cream, green bell peppers, chopped cilantro and Southwestern spices. Delish!

White Chicken Chili

Item#      Description                                          Pack Size         Sale Price*
KC7040     Chili-White Chicken with Cilantro           2/8#               $2.00 off per CS

*Sale valid through March 1st

New Items

Posted on February 15th, 2013 | Posted in New Products

New Items for the week of February 11th!

2.15 New Products

Wilbur 4000CT Milk Chocolate Baking Chips 

wilbur baking chips

 

 

Recipe Thursday-Steak, Barley and Mushroom Soup

Posted on February 14th, 2013 | Posted in Recipes, Soup and Stew

Winter is upon us so a fresh, but hearty, Steak, Barley and Mushroom Soup is appreciated to warm us up and to get us excited for the fresh local produce to come. I made a triple batch of this soup to give to two friends who just had babies and to have over some friends for a snowy Saturday night dinner. The freshness of the ingredients were refreshing for a time of year when our gardens are all frozen over and the sirloin steak was so tender it could be cut with a fork, from being slow cooked in the broth. I did double the steak quantity from the original recipe amount, added some greens and served the soup with a hearty 12 grain bread with Plugra European style butter. Beef it’s what’s for dinner!

Steak, Barley and Mushroom Soup

Steak, Barley and Mushroom Soup

Yield 4 Servings
Ingredients
1 pound sirloin  steak, cut into 1 1/2-inch pieces (221900)
2 tablespoons extra-virgin olive oil (992055)
1 cup diced  onion (990195)
1 cup diced  carrots (559652)
12-ounce  package mushrooms, coarsely chopped
1/2 cup uncooked barley (556617)
10 1/2-ounce chicken broth (331101)
5 cups water
1 teaspoon coarse  salt (991861)
1/4 teaspoon freshly ground black pepper (CQP071)
2 cups chopped  Swiss chard

Method
Heat oil in a large pot over medium heat. Add beef and sauté until brown.  Add onion and carrots; cook, mixing occasionally, until onion is softened, about  7 minutes. Add mushrooms; cook, mixing occasionally, until liquid evaporates and  mushrooms are tender, about 8 minutes. Add barley, broth, water, salt and pepper; stir to combine.  Cover and  bring to a simmer; reduce heat and simmer 40 minutes or until barley is tender.  Stir in Swiss chard, or other leafy green, and cook 5 minutes. Makes about 6 cups

Recipe adapted from Jean Kressy

Featured Product-Sour Cream PC’s

Posted on February 11th, 2013 | Posted in Featured Product

Enjoy the rich, creamy, satisfying taste of Crowley Sour Cream. Whether used as a topping, dip, or recipe ingredient, Crowley Sour Cream makes everyday meals more exciting. Try Crowley’s 1-OZ portion control size for your to go customers.

Sour Cream PC’s

Sour Cream PC Hometown Provisions

Crowley Sour Cream PC Hometown

Item#      Description                                          Pack Size
HPH055    Sour Cream-PC Crowley                           100/10z

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