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Recipe Thursday-Garimark Chicken Cordon Bleu Breakfast

Posted on April 5th, 2018 | Posted in Breakfast and Brunch, Recipes, Supplier of the Month

Talk about savory deliciousness. Garimark’s grill mark chicken continues to be a versatile ingredient to keep on hand in your kitchen. It is fully cooked and ready to be enjoyed in minutes. This was our first time incorporating it into a breakfast dish.

Take advantage of the the following Garimark products that are on special this month!

Yield 4 Servings
4 Garimark Grill Mark Chicken Breasts (553075, 10#)
8 ounces Lancaster County Farm’s ham, sliced (LCF101, 3/10#)
6 ounces Swiss cheese, sliced (774518, 6/8#, Pearl Valley)
2 cups Yukon mashed potatoes (996638, 4/6#)
4 eggs (EGG011, 15DOZ, Martin’s)
Kosher salt (10200500, 7#) and pepper (10200481, 5#)

Heat oven to 350 degrees. Lay grill mark chicken on baking sheet, season with salt and pepper and bake for 10 minutes, then top with ham, Swiss cheese and mashed potatoes and bake for 10 minutes. While chicken cordon bleu is finishing up heat a fry pan on medium and fry 4 eggs. Remove chicken from oven, top with egg and season with salt and pepper. Devour!

Recipe from the Kitchen of Kristy Clark

Recipe Thursday-Pankaka served with Golden Barrel Syrup

Posted on March 1st, 2018 | Posted in Breakfast and Brunch, Recipes

This was a family favorite growing up and it has been a true joy to start making it again. It has become a family staple and we hope that you share your own sweet taste of Golden Barrel tradition today with your guests!

Servings 8
1 pound bacon, chopped (KNZ2660, 12/1#, Kunzler)
2 cups whole milk (HPH004, 6-1/2 Gal, Crowley)
2 cups flour (991889, 25#)
8 eggs (EGG011, 15DOZ, Martin’s)
Golden Barrel Supreme Pancake Syrup (991629, 4/GAL)
powdered sugar (991841, 12/2#, Domino)

Preheat oven to 400 degrees. Fry bacon until crisp. Transfer bacon and fat into 2-13×9″ pans. In bowl mix milk, flour and eggs and pour over bacon. Bake for 20 minutes or until brown. Sprinkle powdered sugar on pankaka and serve with Golden Barrel syrup.

Recipe from the Kitchen of Jeraline Mellinger

Recipe Thursday-Sauteed Mushrooms, Kunzler Bacon and Eggs on Toast

Posted on November 30th, 2017 | Posted in Breakfast and Brunch, Recipes

Enjoy this fast mushroom breakfast on a weekday or weekend. I could eat mushrooms every day of my life!

Yield-4 Servings
4 slices Kunzler bacon (KNZ2660, 12/1#)
2 tablespoons olive oil (992055, 4/3LTR)
1# baby portabella mushrooms, sliced (00651, 12/8OZ)
1 garlic clove, minced (02619, 5#)
Kosher salt (CQS030, 3#, Morton) & pepper (CQP064, GAL), to taste
4 eggs (EGG014, 15/1DOZ, Martin’s Quality Eggs)
1 ounce Parmesan, grated (775625, 10#, Stella)
4 slices of multigrain bread (533052, 8/24OZ, La Brea)

Fry bacon in skillet until crisp. Wipe pain and add olive oil. Heat on medium and saute mushrooms for 5 minutes, until cooked. Add garlic, salt a pepper and cook until garlic smells, about 1 minute. Brush bread with olive oil and toast. Fry eggs over easy. Assemble, by placing bread on bottom, mushrooms, bacon, egg and grated Parmesan.

Recipe Thursday-Twice Baked Breakfast Yams with Kunzler Bacon

Posted on April 27th, 2017 | Posted in Breakfast and Brunch, Recipes

This is a paleo approved breakfast item, if you are checking this!

Yield 4 Servings

  • 2 medium yams (06352, 55-60CT)
  • 4 slices Kunzler bacon (KNZ2660, 12/1#)
  • 1/2 cup yellow onion, diced (00691, 50#)
  • 4 garlic cloves, minced (02619, 5#)
  • sea salt (CQS032, QT) and black pepper (CQP064, GAL)
  • 4 large eggs (EGG014, 15/1DOZ, Martin’s Quality Eggs)
  • garnished with chopped sage (05318, 4OZ)


  • Heat oven to 400 degrees. Poke yams with a knife a couple times then place directly onto oven rack. Cook for 40-45 minutes until soft. Remove and let cool.
  • In a large skillet, fry bacon until crispy. Remove and toss in onion and garlic in leftover bacon grease. Cook for about 5-7 minutes until onion is translucent.
  • After bacon cools, cut into small pieces.
  • Once yams are cool, cut lengthwise then scoop out the middle of the yam.
  • Mash yam into skillet. If it is a little under cooked, cover and cook for 10 more minutes.
  • Stir in salt, pepper and half the chopped bacon. Place yams on a parchment lined baking sheet.
  • Scoop mash into potato shells then create a large divot for the egg. You will want to make sure the divot is big enough to fit the egg.
  • Break one egg into each divot then sprinkle with remaining bacon bits. Cook for 15 minutes or until yoke is set. Garnish with chopped sage and enjoy.

Recipe from plaidandpaleo.com

Recipe Wednesday-Drucks’ Cheddar Breakfast Taco

Posted on November 23rd, 2016 | Posted in Breakfast and Brunch, Recipes, Supplier of the Month


Though I will admit this did not photograph as appetizingly as it tasted it’s worth making. It is amazing what a few simple, quality ingredients can create. Eggs, onion, Rooster Street Provisions’ chicken kale sausage and Drucks’ cheddar cheese to add a bit of creamy, salty flavor to this dish.

To view our York Valley Cheese’s November product specials click HERE.

Yield 4 Tacos
1 tablespoon olive oil (992055, 3LTR)
1 cup onion, sliced (00691, 50#)
1/2 pound Rooster Street Provisions chicken kale sausage, sliced
3 eggs (EGG011, 15DOZ, Martin’s)
3 ounces Drucks’ Extra Sharp Cheddar Cheese, shredded (774018, 38#)
salt (CQS030, 12/3#, Morton) and freshly ground black pepper (CQP071, QT)
4 6-inch flour tortillas (559360, 24DOZ, Abuelita)
sour cream (HPH050, 4/5#, Crowley)
avocado (03910, 12CT)

Heat medium skillet with oil over medium heat. Saute onions for 5 minutes until transparent. Add sliced sausage and cook for 5 minutes until cooked through and then add eggs, salt and pepper to taste. Finish with Druck’s cheddar cheese, cover with lid to help it melt. Warm tortillas for a few seconds in microwave or griddle. Top with sour cream, taco egg mixture and avocado. Enjoy

From the Kitchen of Kristy Clark

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