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Recipe Thursday-Spring Brakebush Chicken Fajita Cobb Salad

Posted on March 30th, 2017 | Posted in Main Course, Recipes, Salad

Cobb salads are the perfect meal in my book! They offer some healthy fats, plenty of veggies and filling proteins. This salad in particularly has a mustard vinaigrette that compliments the array of ingredients superbly and is topped with some fresh spring asparagus! That is the joy of Cobb salads is that you can always use some fresh seasonal produce to keep it in season taste and ingredient wise. Minus the blue cheese crumbles and the kids love it too!

Yield 4 Servings

  • 6 cups Arcadian harvest mix (04979, 3#)
  • 1 cup vine ripe tomatoes, diced (01098, 25#)
  • 1 cup peeled and diced cucumber (07500, 6CT)
  • 4 hard boiled eggs, sliced (EGG011, 15DOZ, Martin’s)
  • 1 pound pencil asparagus, broiled and cut into 1 1/2 inch pieces (00073, 11#)
  • 1/2 pound baby portabella mushrooms, halved and broiled (00651, 12/8OZ)
  • 1 pound Brakebush Chicken Fajita, warmed in microwave (553004, 10#)
  • 1/2 cup blue cheese crumbles (775812, 5#)


  • 1/3 cup red-wine vinegar (991953, 4/GAL, Oasis)
  • 1 tablespoon Dijon-style mustard (991256, 8.8#)
  • 1-2 teaspoons sugar (991842, 50#, Golden Barrel)
  • Kosher salt (CQS030, 3#, Morton’s) and pepper (CQP064, GAL)
  • 2/3 cup extra virgin olive oil (992059, 3LTR)

Whisk the first 4 dressing ingredients together and slowly add the olive oil. You should have extra to use for another occasion. Put the Arcadian harvest mix in a bowl and coat with dressing.

Assemble Cobb salads in individual bowls and enjoy!

Dressing recipe from SimplyRecipes.com

Recipe Thursday-Smoked Boston Pork Butt Tacos

Posted on February 2nd, 2017 | Posted in Main Course, Recipes

We smoked a Clemens Pork Butt on Saturday and used it for a variety of recipes. Starting with pulled pork sandwiches with a vinegary barbecue sauce and coleslaw, next we made omelettes, then tacos, nachos and lastly loaded potato skins! If you have a quality main ingredient that is prepared just right you can get creative with what else you make.

Yield-4 Servings
1 Clemens Bone In Boston Pork Butt (221076, 2/10#)
1/4 cup pork and veal seasoning (990506, 4/24OZ, Magic Seasoning)
2.2# hickory wood chips (01869, 2.2#)

Taco toppings
8-6″ corn tortillas (559553, 12/60CT, Mission)
1/2 cup shredded yellow cheddar cheese (774136, 5#, GOLBON)
1/4 cup chopped white onion (00676, 50#)
2 avocados (03910, #1 ripe, 12CT)
hot sauce (991230, 4/1GAL, Bulliard)

Smoke pork butt with wood chips for 8-12 hours depending on size and desired doneness.
Assemble tacos as desired and enjoy!

Recipe Thursday-Brakebush Chicken Fajitas

Posted on January 19th, 2017 | Posted in Main Course, Recipes, Supplier of the Month

Yum, I didn’t grow up enjoying chicken fajitas, but am making up for lost time now. This recipe is made simple with precooked Brakebush Chicken Fajitas. All you need to do is flavor up the vegetables, sauce the chicken and you are ready to serve a fresh fulfilling dinner to your guests!

Brakebush Brother’s is our Supplier of the Month! Click here to save this month on their products.

Yield-4 Servings

  • 1 1/2 pounds Brakebush Chicken Fajita (553004, 10#)
  • 2 tablespoon canola oil (992121, 35#, Chef’s Pride)
  • 1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips (00691, 50#)
  • 3 bell peppers of various colors, sliced into 1/4-inch strips (Red-05580, 100/2.6OZ, Green-01339, 23#)


  • 2 tablespoons fresh lime juice (00590, 16/1QT, Orchid Island)
  • 3 tablespoons olive oil (992055, 4/3LTR)
  • 1 garlic clove, minced (02619, 5#)
  • 1/2 teaspoon Kosher salt (CQS030, 12/3#, Morton)
  • 1/2 teaspoon ground cumin (CQC094, QT)
  • 1/2 teaspoon chili powder (CQ041, QT)


  • 8-12 6″ flour tortillas (559360, 24DOZ, Abuelita)
  • Salsa (992296, GAL, Rosarita)
  • Sliced avocado (03910, 12CT-Ripe)
  • Sour cream (HPH050, 4/5#, Crowley)
  • Thinly sliced iceberg lettuce (00560, 24CT) dressed lightly with salt and cider vinegar (991958, 4/GAL)


Marinate vegetables: Mix all the marinade ingredients together in a glass or plastic container and add the chopped vegetables, marinate for 30 minutes.

Preheat the oven to 350 degrees. Spread the chicken onto sheet pan. Bake in oven for 10 minutes until heated through.

Sauté peppers and onions: While the chicken is baking, cook the onions and peppers. Add a tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the marinated onions and peppers to the pan.

Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.

Serve chicken at once with the peppers and onions, some warm tortillas, and sides of shredded cheese, salsa, guacamole, and/or thinly sliced iceberg lettuce dressed with vinegar and salt.

Recipe adapted from SimplyRecipes.com

Recipe Thursday-Butterball’s Brooklyn Style Meatballs

Posted on December 8th, 2016 | Posted in Main Course, Recipes, Supplier of the Month


Ground turkey has become popular with the more health concious consumer. These savory ground turkey meatballs have a hint of basil for extra-fresh taste inspired by Italy. Serve with house-made sauce on crunchy French bread with pistachios for garnish. Add a glass of pinot noir and your latest happy hour special is ready.

Butterball is our Supplier of the Month! Click here to save this month on their products.

Yield 24-2 ounce meatballs
2 ounces yellow onions, diced
1 1/2 ounces green onions, green and white portions, diced
1 garlic clove, minced
1/4 Italian parsley leaves
1/3 cup basil leaves
1 egg
1/4 cup milk
3 ounces Italian bread, chopped in the food processor
3 ounces grated Romano cheese
1 1/2 teaspoon sea salt
1 teaspoon black pepper
2 pounds ground turkey thigh meat

Combine the onions, green onions, garlic, parsley leaves and fresh basil in a stainless steel bowl, and mix well. Place the mixture into a food processor with the knife blade, and pulse to chop. DO NOT PUREE.

In a very large mixing bowl, combine the chopped vegetables, cheese, breadcrumbs, water, egg, seasonings, and blend well.

Add the ground turkey. Blend well BY HAND ONLY, being very careful not to over mix. Refrigerate for 30 minutes. Meatballs must be formed and cooked within 4 hours of mixing preparation.

Form the meatballs with a #16 scoop. Round by hand with a thin coating of oil on your hands.

Heat oven to 400 degrees and bake for 15-20 minutes, to 165°F internal temp.

After meatballs are cooked, allow to cool for 20 minutes. Store in a container, covered with marinara sauce.

To reheat, place meatballs in sauce in a heavy-duty saucepan (1 qt. sauce and 1 1/4 cup water per 20-25 meatballs). Bring to a boil, and simmer for 30-35 minutes.

Recipe from Butterballfoodservice.com

Recipe Thursday-Butternut Squash Sauced Pasta

Posted on November 17th, 2016 | Posted in Main Course, Recipes


This was my first time making a butternut squash sauce and it turned out an absolute hit thanks to the quality Minor’s base and browned butter. We mixed in some chicken sausage and topped it with blue cheese!

Yield 4-6 Servings
1 medium butternut squash (about 2 pounds) (02759, 30#)
4 tablespoons unsalted butter (880030, 36/1#)
1 pound Lou’s Famous Apple Chicken Sausage, sliced (GV32910, 16/11OZ)
Juice of ½ lemon, plus more for seasoning (00531, 12CT)
¾ pound rotini pasta (991521, 2/10#, Zerega)
Salt (CQS030, 12/3#, Morton) and freshly ground black pepper (CQP071, QT)
⅓ cup crumbled blue cheese (775811, 6#, Buttermilk)

1. Preheat the oven to 400˚. Cut the squash in half lengthwise, remove the seeds and wrap in foil. Roast for 40 to 50 minutes, or until the flesh is fork-tender.

2. When the squash is nearly done, in a large skillet set over medium-high heat, cook the butter, swirling the skillet occasionally, until the butter solids are brown and have a toasty aroma, about 5 minutes. Transfer the squash and brown butter to the bowl of a food processor and puree until smooth. (You should have about 2 cups of puree.) Set aside.

3. Bring a large pot of salted water to a boil. Meanwhile, in a large skillet set over medium heat, cook the chicken sausage until golden brown, flipping occassionally, about 5 minutes. Reduce the heat to low and stir in the squash puree and lemon juice until combined. Continue to cook, stirring occasionally, over very low heat while the pasta cooks.

4. Add the pasta to the pot and cook until al dente, according to the package instructions. Using a slotted spoon, transfer the pasta to the skillet and toss with the chicken-squash sauce until combined. Season to taste with salt, pepper and additional lemon juice, if desired.

5. Transfer the pasta to a large serving bowl or divide among four to six plates. Garnish with the blue cheese, then serve immediately.

Recipe from purewow.com

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