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Recipe Thursday-Ken’s BBQ Bacon Ranch Chicken Grilled Cheese Sandwich

Posted on April 7th, 2016 | Posted in Appetizer, Recipes, Sandwich

New Products from Ken’s Dressings! Source all ingredients through Hometown Provisions.

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Recipe Thursday-Devault Patty Melt with Caramelized Onions

Posted on March 3rd, 2016 | Posted in Main Course, Recipes, Sandwich

Devault Patty Melt-0009

I love patty melts, because they add new flavors to a traditional burger patty, by using rye bread, and this recipe incorporated caramelized onions into it! Divine.

Yield 1 Sandwich
Ingredients
caramelized onions* (00691, 50#)
2 pieces rye bread (991735, 6/32OZ, Bakery de France)
2 slices swiss cheese (774514, 10#, Heidi Ann)
1- 1/4 pound Devault hamburger patty, cooked (DVF2145, 1/10#)
butter

Method
1. Thinly slice about 1 onion per sandwich and sauté in a couple tablespoons of butter slowly, until golden brown and soft, remove to bowl and set aside.
2. Cook hamburger patty, set aside.
3. In same pan you cooked the onions in, add a little more butter (if necessary) and grill one side of two pieces of bread until toasted. Remove and set aside to assemble the sandwich.
4. Layer one piece of bread, toasted side up, then one piece of cheese (or enough to cover bread), hamburger patty, onions, more cheese, then top with second piece of toasted bread, toasted side down (facing inside of the sandwich).
5. Butter the outsides of the sandwich (or add more butter to the pan) and grill sandwich on both sides until golden.

*I found about 1 onion is good for one sandwich, so if you’re making two sandwiches, use two onions, etc. You can cook them slowly for about 45 minutes to caramelize them or if you’re in a hurry, just sauté them until golden brown and soft. If you’re cooking several onions, use more butter, enough so they don’t stick.

Take your cheese out of the refrigerator before you start. It will melt and cook evenly if it’s room temperature. I used a combination of sliced swiss cheese and grated gruyere (feel free to use more than 2 pieces if you want. I like lots of cheese!).

Recipe adapted www.imbored-letsgo.com

Recipe Thursday-Black Bean, Feta & Avocado Quinoa Wrap with Avocado Tahini Dip

Posted on November 12th, 2015 | Posted in Recipes, Sandwich

Black Bean Wrap (1 of 1)

This light healthy Black Bean, Feta & Avocado Quinoa Wrap with Avocado Tahini Dip is perfect for a lunch dish. The avocado tahini dip made the wrap creamy with tastes of tartness from the feta and lemon juice. You can also serve the quinoa mixture over mixed greens, for a gluten free version.

Yield 8 Wraps
Ingredients
Quinoa Filling
1 cup quinoa (993512, 25#, Phoebe)
2 cups water
15 ounces of canned black beans, drained & rinsed (991645, 6/#10, Furmano)
1 ripe avocado, peel and diced (02554, 48CT)
2 cups baby spinach (04488, 4#)
8 ounces monterey jack cheese (774303, 2/5#, Ampi)
4 ounces feta crumbles (774395, 2/5#, Nasonville)
8 12-inch whole wheat tortillas (TU72431, 6/12CT, Tumaro) – You could also skip the tortilla and wrap it in lettuce or collard green, or just mix the quinoa mixture with some spinach leaves

Avocado-Tahini Dip
1 ripe avocado, peeled and diced (02554, 48CT)
1/3 cup well stirred tahini (990337, 12/16OZ)
3 tablespoons fresh lemon juice (00531, 12CT)
1/2 teaspoon ground cumin (CQC094, QT)
1/2 teaspoon coarse sea salt (CQS031, 12.5#)
1/4 cup water

Method
To make dressing, combine the avocado, tahini, lemon juice, cumin and sea salt in a mini prep or food processor and puree until smooth. Make sure to scrape down the sides one or two times so that everything gets mixed in. The mixture will be pretty thick and chunky at this point. Add in the 1/4 cup water and puree again until blended and smooth. The water helps to get the dip to a creamier consistency. Feel free to add a bit more water to get the dip to a consistency that you like. The dip can be stored in a well sealed container in the refrigerator for up to 4 days.

To make the quinoa bring 2 cups water to a boil in a medium sauce pan and add the 1 cup of quinoa. Bring back to a boil, stir, cover it and then simmer until the water has been absorbed, about 10-15 minutes. The quinoa is done when its tender and you can see the little quinoa curlicues.

Add black beans to the quinoa and heat on the stove top or microwave. Mix in some of the avocado tahini dip to the quinoa and black bean mixture. The amount of avocado-tahini dip you add in is to taste. I added enough to make the quinoa a bit creamy. The more avocado-tahini dip you add, the more flavor the quinoa will have.

To assemble place a tortilla in a dry skillet over medium heat. Add to center of the tortilla the Monterey jack cheese and feta. Take the cheesy tortilla and place it on a plate. Top the tortilla with some spinach. Add the quinoa mixture and fresh diced avocado.

Wrap it up like a burrito and enjoy!

Recipe adapted from wendypolisi.com

Recipe Thursday-Mrs. Ressler’s Roast Beef Sandwiches with Horseradish Mayonnaise

Posted on November 5th, 2015 | Posted in Recipes, Sandwich

mrs resslers sandwich (1 of 1)

A simple sandwich to serve for lunch that allows Mrs. Ressler’s Roast Beef to be highlighted. The key to this recipe is the heat from horseradish mayo contrasted with the tartness from the baby arugla. What a perfect compliment to roast beef!

Yield 2 Servings
Ingredients
1/3 cup mayonnaise (992154, 4/1GAL, Oasis)
2 tablespoons prepared white horseradish (991060, 6/32OZ, Tulkoff)
1 teaspoon chopped fresh rosemary (00940, 4oz) or 1/2 teaspoon dried (CQR037, QT)
1 12-inch Amoroso hoagie roll, sliced lengthwise (559345, 60/12″)
8 ounces thinly sliced Mrs. Ressler’s roast beef (MSR791, 7#)
2 medium tomatoes, thinly sliced (01078, 25#)
1 large bunch arugula, stems trimmed (00065, 4#)
Kosher salt (CQS030, 3#) and freshly ground black pepper (CQP071, QT)

Method
Whisk mayonnaise, horseradish and rosemary in small bowl to blend. Season dressing with salt and pepper.
Spread bottom piece of bread with half of dressing. Top with roast beef, tomatoes and arugula. Sprinkle with salt and pepper. Spread remaining dressing on top piece of bread. Press bread, dressing side down, onto arugula. Cut into 4 pieces and serve.

Recipe from Epicurious.com

Recipe Thursday-Devault Chicken Steak Pressed Wrap

Posted on September 24th, 2015 | Posted in Recipes, Sandwich, Supplier of the Month

Devault Chicken Steak (1 of 1)

We tried to think of other fresh ideas to use Devault’s Breakaway Marinated Chicken Steak instead of the traditional chicken cheesesteak sandwich. This recipe has a lot of fresh flavors going on with caramelized onions, sauteed mushrooms and spinach and roasted red peppers. You can make the filling ahead of time, to save prep time, and then press the wrap when ready to serve.

Click here to view the Devault Foods products that are on special this month.

Yield 6 Servings
Ingredients
3 tablespoons olive oil, divided (992055, 3LTR)
3 onions, medium or large, sliced (00691, 50#)
1/2 teaspoon of kosher salt, divided (CQS030, 3#, Diamond Crystal)
1 pound roasted red bell pepper, sliced (990154, 6/#10, Del Sol)
1 pound small mushrooms, sliced (such as button mushrooms, shiitake, oyster, etc.) (02628, 1/3#)
3 garlic cloves, minced (03016, 5#)
3 cups baby spinach (04488, 4#)
1/4 teaspoon ground pepper (CQP064, GAL)
1 1/2 cups grated Parmesan cheese (LCF701, 5#, Red Cow)
1 1/2 pounds Devault Marinated Breakaway Chicken Steak (DVF2934, 10#)
6 12″ flour tortillas (TU72491, 6/12CT, Tumaro)

Method
Heat 1 tablespoon olive oil on high heat in a large skillet, when oil is heated, add sliced onions and cook on high heat for about 10 minutes, constantly stirring with spatula. The onions should start to brown, but without burning (a couple of onions may be burnt here and there, but overall they should not be charred). Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add just a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. Total you should have cooked onions for 30 minutes. Remove from heat and sprinkle onions.

After you have started cooking onions, heat 1 tablespoon olive oil in another pan, and add sliced mushrooms and minced garlic. Add just a pinch of salt. Reduce heat to medium-low and cook mushrooms and garlic covered for about 20 minutes, occasionally stirring. When done add 3 cups of spinach and 1 pound of roasted red pepper, stir on low heat just until spinach wilts. Drain out any liquid and add to the pan with caramelized onions.

While cooking mushrooms heat 1 tablespoon olive oil in dutch oven over medium heat and add chicken steak. Shred steak as cooking for about 10 minutes, until cooked through. Then add finished spinach mixture to dutch oven with 1/4 teaspoon of salt and pepper.

Lay tortilla out and fill with 1/6th of filling and 1/4 Parmesan cheese. Fold in edges and roll up tightly. Heat nonstick skillet to medium low heat. Place wrap with weight on top to press it flat. I use a dutch oven. Heat for 2 minutes on each side. Slice in half and enjoy!
Recipe from the kitchen of Kristy Mellinger

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