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Recipe Thursday-Berks Pita Pizza Bites

Posted on May 11th, 2017 | Posted in Appetizer, Recipes

A winning recipe for game night! Play Ball!

Yield 4-6 Servings
Ingredients
4 pita breads, 7 inch (559351, 12/10CT)
3/4 cup marinara sauce (990294, 6/#10, Full Red)
1 1/4 cups shredded mozzarella (775564, 6/5#, Foremost Farms)
2 Berks All Beef Franks, parboiled and thinly sliced (110106, 2/5#)
1/2 cup button mushrooms, thinly sliced (00632, 10#)
1/4 cup sliced black olives (990412, 6/#10)
1/4 teaspoon dried oregano (CQO074, 5#, Assagio Classico)

Method
Preheat the oven to 425 degrees. Place the pitas on a baking sheet. Using a spoon, divide the marinara sauce over the pita breads making sure to leave a 1/4-inch border on each pita pizza. Sprinkle 1 cup of cheese over the pizzas. Evenly distribute the frank slices, mushroom slices and olive slices over the pizzas. Sprinkle the pizzas with remaining 1/4 cup of cheese.

Bake for 10 minutes until the cheese has melted and the pita bread is crisp.

Sprinkle with dried oregano. Allow the pizzas to cool for 2 minutes and slice each pita into triangles. Serve warm.

Recipe from BerksFoods.com

Recipe Thursday-Clemens Millionaire’s Pork Belly Bites

Posted on March 9th, 2017 | Posted in Appetizer, Recipes

Clemens offers a nice cryovaced pork belly with skin on that is very versatile. Aside from cutting it into thick cut bacon slices we made hot and spicy candied pork belly bites! We cut ours into 1 inch by 1/2 inch cubes and simply roasted them for 45 minutes with brown sugar and some spices!

Yield 8 Servings
Ingredients

  • 1 pound Hatfield Pork Belly cut into 1″ by 1/2″ cubes (HTF2971, 10/4.25#)
  • 1/2 teaspoon cayenne pepper (CQC017, QT)
  • 1 1/2 teaspoons crushed red pepper (CQP101, QT)
  • 1 teaspoon fresh ground black pepper (CQP064, GAL)
  • 3/4 cup packed light brown sugar (NSU2150, 50#, Golden Barrel)
Method

Preheat oven to 350 degrees. Cover pan with foil. Mix spices together in large bowl or seal top bag. Toss pork belly bites in spices and then lay out on pan. Bake for 45 minutes until sugar has candied nicely. Allow to cool for 10 minutes. Cut pork skin off of the bites and serve with toothpicks!

Recipe adapted from thesuburbansoapbox.com

Recipe Thursday-TBJ Gourmet’s Bacon Jam Blue Cheese Flatbread

Posted on February 23rd, 2017 | Posted in Appetizer, Recipes

This is one of the first recipes that founder Bruce Kramer came up with with The Bacon Jams. He has seen it recreated with a few different variations and all of them have been delicious.

Yield 4 Servings
Ingredients

  • 4- 12″ flatbread crust (F7745, 60/5OZ, Fontanini) or dough (559448, 24/18oz, DeIorios) rolled out to the same size
  • 9oz TBJ Gourmet Red Chile & Garlic Spreadable Bacon (991022R, 6/9oz)
  • 1 cup crumbled blue cheese (775812, 5#)
  • 2 cups fresh baby arugula (00065, 4#)
  • 2 tablespoons extra virgin olive oil, divided (992059, 4/3LTR)

Preparation
Oil a baking sheet and preheat your oven to 350 degrees for raw dough (for prepared crust follow package instruction). Spread The Bacon Jams Red Chile & Garlic Spreadable Bacon evenly across your dough or crust. Sprinkle the crumbled blue cheese evenly over the pie. Place the pie on the baking sheet and set in the oven. Mix arugula with remaining olive oil and season with salt and pepper. After 15 minutes, or when your crust is golden and crispy, remove the baking sheet from the oven and add the arugula. Cut on a cutting board and serve hot or cold.

Recipe from tbjgourmet.com

Recipe Thursday-GariMark Texas Chicken Nachos

Posted on September 22nd, 2016 | Posted in Appetizer, Recipes

texas-chicken-nachos-with-real-food-by-dad-copy
Photo from RealFoodByDad.com

I’ve always thought that this recipe looked tempting so what better time to break it out when football season is in full swing! Simple way to incorporate GariMark’s Chicken Tenders into a main course or appetizer.

Yield 4 Servings
Ingredients

  • 1½ pound GariMark 10024 Chicken Tenders (553071, 10#)
  • 1½ cups shredded cheddar cheese (774136, 4/5#, GOLBON)
  • ½ teaspoon kosher salt (CQS030, 12/3#, Morton)
  • 1½ teaspoon smoked paprika (CQP013, GAL)
  • ¾ teaspoon chili powder (CQC041, QT)
  • ¾ teaspoon cumin (CQC094, QT)
  • ½ teaspoon cayenne pepper (CQC017, QT)
  • 1 tablespoon vegetable oil (992065, 6/GAL, Town & Country)
  • 1 large jalapeno (00814, 10#)
  • 3 tablespoons green onions (01013, 3CT)
  • 6 slices of bacon, cooked and crumbled (KNZ2606, 10#/CS, Kunzler)

Method
Preparation: Heat oven to 450 degrees.

Combine and mix together salt, paprika, chili powder, cumin, cayenne pepper and oil in a bowl. Toss chicken tenders into the bowl to coat. Place tenders on tray leaving at least ½ inch between each piece.

Bake at for 3-4 minutes and flip chicken pieces to the other side and bake for another 3-4 minutes.

Transfer chicken to a cast iron pan, (or continue on the baking sheet), sprinkle with cheese and jalapeno. Return to the oven and increase heat to 425 degrees F. Bake until cheese is melted, about 3-4 minutes. Remove from oven and sprinkle green onions and crumbled bacon on top. Serve immediately.

*Optional: Serve with Ranch dressing or blue cheese dressing for dipping.

Recipe adapted from RealFoodByDad.com

Recipe Thursday-Hormel Applewood Bacon Club Wrap

Posted on September 15th, 2016 | Posted in Appetizer, Recipes, Sandwich, Supplier of the Month

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Enjoy a great appetizer or a tasty twist on your lunch sandwich with Hormel’s Applewood Smoked Bacon Club Wrap.

To view our Hormel September product specials click HERE.

Yield 6 Servings
Ingredients
12 ounces package Hormel Applewood Smoked Bacon (554037, 15#)
1 cup mayonnaise (992173, 4/1GAL, Ventura)
1 garlic clove, minced (02619, 5#)
6-12″ flour tortillas (559309, 6/12CT, Tyson)
12 leaves bibb lettuce (00569, 12CT)
12 slices tomato (01074, 25#)
12 slices Swiss cheese (774525, 6/1.5#, Great Lakes)
8 ounces turkey (FRD306-0, 2/8#, Freda)
8 ounces tavern style ham (FRD207-0, 8#, Freda)

Method
Cook bacon in skillet on medium heat; drain on paper towels.

In bowl, combine mayonnaise and garlic; mix well. Spread mayonnaise mixture over each tortilla, leaving 1/2-inch border.

Top each tortilla evenly with lettuce, tomato, cheese, turkey, ham and bacon. Roll up tortillas tightly; wrap with plastic wrap, enclosing ends. Refrigerate until serving time.

Cut each tortilla roll crosswise into 8 slices to serve. Thread rolled club on skewer with stuffed green olive, if desired.

Recipe adapted from HormelFoods.com

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