RECIPE COLLECTION PRESENTED BY FROM THE LAND OF KANSAS - Chef Alli
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Chef Alli’s KANSAS RECIPE COLLECTION P R E S E N T E D BY F ROM T H E L A N D O F K A N SA S
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Chef Alli
For nearly two decades, Chef Alli has been As the Brand Ambassador for the From the
stirring up a love of cooking all across the Land of Kansas trademark program, Chef Alli
heartland. As a self-proclaimed Kitchen Crusader, takes great pride in recording monthly televised
Chef Alli has built a stellar reputation with her appearances that feature From the Land of Kansas
“Farm Fresh Kitchen” concept that represents member businesses. Chef Alli also enjoys creating
many things: a source of culinary expertise, recipes for her cooking segments (and the Kansas
recipes created to succeed, and encouragement State Fair) that feature From the Land of Kansas
from a trusted chef who makes every follower feel ingredients and products.
like a friend. Chef Alli believes that the more we
are inspired, encouraged and empowered in the Above all else, Chef Alli values her role as a “fancy
kitchen, the better our families and lives will be. farm wife” and mom. A farm girl at heart, she and
Chef Alli’s loyal following has made her a sought- her husband, Pat, live in rural northeast Kansas
after spokesperson, speaker and influencer, as along with their three (hungry!) sons where they
well as a food communicator who is honored to raise cattle and enjoy all that country living has
share the story of Kansas agriculture everywhere to offer…such as muddy Kansas back roads, wide
she goes. open spaces, and tons of fresh air plus 4 horses, 5
dogs, and 3 fat barn cats.
3
A recipe book celebrating all the wonderful products
From the Land of Kansas members have to offer.
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Contents
SNACKS & APPETIZERS 6
SOUPS & SALADS 22
MAIN DISHES & ENTRÉES 32
SWEETS & DESSERTS 50
BRUNCH & BREAKFAST 60
HOLIDAY & SEASONAL 70
DRINKS & COCKTAILS 78
5
Snack Appet
a ks nd tizers
i p d
D oora i p y !
H INGREDIENTS
STRAWBERRY SHORTCAKE DIP
-- 1 lb. fresh strawberries, stemmed and diced
-- 1/4 cup granulated sugar
DIRECTIONS
In a mixing bowl, combine strawberries with half of the
-- 1/2 tsp. pure vanilla extract sugar, vanilla, lemon zest and orange zest; reserve. In a
-- 1/2 tsp. orange zest separate bowl, combine cream cheese with remaining
-- 8 oz. cream cheese, softened (may use low-fat variety, half of sugar and yogurt, beating well with an electric
if desired)
-- 6 oz. vanilla yogurt mixer until smooth and creamy. Spread prepared cream
-- Zest of 1 lemon cheese mixture into a shallow bowl. Drain juices well
-- Chopped fresh mint, for garnish from prepared strawberry mixture, then gently spread
-- Dippers, such as shortbread cookies, vanilla wafers, or
(best of all!) Alma Bakery's sugar cookies strawberries over the cream cheese mixture; garnish with
fresh mint. Serve dip with dippers on the side.
8
COCONUT CREAM PIE DIP
INGREDIENTS DIRECTIONS
-- 3/4 cup granulated sugar In a medium saucepan, combine sugar and cornstarch;
-- 1/4 cup cornstarch
-- 2 cups half and half stir in half and half along with the egg yolks and whisk
-- 4 egg yolks, beaten lightly until well combined. Bring mixture to boil over medium
-- 1 1/2 cup shredded sweetened coconut heat, whisking constantly; boil 1 minute, then remove
-- 3 Tbsp. unsalted butter
-- 2 tsp. pure vanilla extract from heat. Stir in butter, coconut and vanilla. Pour
-- 8 oz. whipped topping pudding into a large bowl, cover with saran wrap, pressing
-- 1/4 cup toasted shredded sweetened coconut, for garnish it down directly onto the pudding to avoid a film forming
-- dippers, such as vanilla wafers, graham crackers (or
for the GrandDaddy of them all, use Alma Bakery’s on top; cool completely. When pudding has cooled, fold in
Molasses Sugar Cookies!) whipped topping and place into a serving bowl; sprinkle
top with toasted coconut. Serve with your favorite
Alli’sTips
dippers on the side.
WHY SHOULD I TOAST MY COCONUT?
Coconut is quite fattening; because toasting coconut flakes only intensifies the favor and defines the texture,
we can then use LESS of it to lower the fat and calories of our dish. (win!)
So how do I toast coconut?
Coconut can be toasted in a skillet over medium heat, stirring often until coconut flakes are golden brown.
I truly prefer the oven method: spread coconut in a thin layer (approx 1/2 in.) over a large rimmed baking
sheet. Place baking sheet onto the center rack of a preheated 300 degree F oven and bake, stirring often, until
coconut is golden brown, approx 15-17 minutes. Cool coconut completely, then store in a large glass mason jar
in the freezer, using as needed.
9
A l l i ’ s T i p s
Chef Alli’s Special Tricks for the Perfect Dip:
1. For your cheese dips, it’s always best to shred your own cheese! Prepackaged cheeses
have fillers that you don’t want in your dip. Plus, if you use a sharp cheddar you can still
get all the flavor without using quite so much cheese (thus, cutting a few calories).
2. Keep hot dips hot and cold dips cold! Hot dips are great in cast iron or you can use a
small sterno pot; slow cookers and pressure cookers have low settings that will keep
your dips warm as long as you need it! If you have a cold dip that is going to be out for
a while, you might consider setting the bowl in a larger bowl of ice. This way you can
enjoy your dip all day long!
3. Think outside the box when it comes to dipping! Thinly sliced veggie “chips” are a great
alternative to fried, salty chips. AND you still get to enjoy your dips… guilt-free! Pretzels.
Apple slices. Crackers. Chunks of bread.ONE-PAN NACHO CHICKEN DINNER
WITH FIRE-ROASTED PEPPERS AND RICE
INGREDIENTS -- 1 cup corn kernels, roasted
-- 1 lb. cooked, shredded chicken -- 1 cup of your favorite fire-roasted pepper pieces,
-- 3 to 4 cloves garlic, crushed chopped
-- 1 tsp. granulated onion -- kosher salt and freshly ground black pepper, to taste
-- 1 cup basmati or jasmine rice -- 1 cup shredded Colby-Jack cheese (I love Alma
-- 1/2 tsp. chili powder Creamery Co-Jack Cheese)
-- 1/2 tsp. cumin -- small round tortilla chips
-- 10 oz. can diced tomatoes and green chilies -- additional diced fire-roasted peppers, as a garnish
-- 1 cup chicken broth -- seeded and diced tomatoes, as a garnish
-- 1 cup salsa -- chopped fresh cilantro, as a garnish
DIRECTIONS
1. In a large skillet over medium high heat, cook garlic for 20 seconds. Add granulated onion, rice, spices, chicken,
diced tomatoes and green chilies, salsa, and broth; bring to a boil, covering skillet with a lid or foil. Reduce heat and
simmer ingredients until rice is tender, 12-15 minutes.
2. Stir in corn and roasted peppers, cooking until heated through, about 1 minute. Season to taste with kosher salt and
freshly ground black pepper.
3. Remove skillet meal from heat and top with chips as desired, I typically use about a cup or so. Sprinkle chips with
cheese; cover skillet with lid for one minute to let cheese melt.
4. Serve at once, garnished with diced tomatoes, additional diced fire-roasted peppers, and fresh cilantro, as desired.
WELL-LOADED HUMMUS
INGREDIENTS Hummus
Toppings -- 2 cans chickpeas, 15 oz. each, drained and rinsed
-- feta cheese, crumbled -- 1/2 cup tahini (or substitute 3 Tbsp. pure sesame oil)
-- Kalamata olives, or green olives (or both!) -- 1/2 cup fresh lemon juice
-- grape tomatoes, halved -- 1 tsp. lemon zest
-- Italian parsley, chopped -- 3 to 4 Tbsp. warm water
-- additional chickpeas -- 2 Tbsp. plain yogurt
-- smoked paprika -- 2 cloves garlic, crushed
-- extra virgin olive oil, for drizzling -- 1/2 tsp. ground cumin
-- 1/2 tsp. kosher salt
DIRECTIONS
1. In a food processor bowl, place all of the ingredients except the toppings; process 1-2 minutes until hummus is very
smooth in texture, adding water as needed.
2. Place prepared hummus onto a serving platter, then arrange toppings as desired, finishing with a good sprinkle of
smoked paprika and a drizzle of olive oil. Serve with pita chips or fresh vegetables, as desired.
11SWEET STREAMS BAKED GOAT CHEESE BITES
Pistachio-Apricot, Lavender-Lemon, Honey-Almond
Pistachio-Apricot
-- 4 oz. log of your favorite mild goat cheese, softened
-- 1/4 cup apricot jam
-- 1/4 cup shelled whole pistachios
-- Sweet Streams Culinary Lavender, as garnish
-- 1 pkg. Athens mini phyllo cups
1. Place phyllo cups into a mini muffin tin. Spoon a bit of apricot
jam into each cup; top with goat cheese, pistachios, and a bit
more jam; garnish with lavender.
2. Bake, uncovered, in preheated 350 degree F oven for 10 minutes,
just until hot throughout. Serve warm.
Lavender Lemon
-- 4 oz. log of your favorite mild goat cheese, softened
-- 1/4 cup lemon curd
-- Sweet Streams Culinary Lavender, as garnish
-- 1 pkg. Athens mini phyllo cups
1. Place phyllo cups into a mini muffin tin. Spoon a bit of goat
cheese into each cup; top with lemon curd; garnish with lavender.
2. Bake, uncovered, in preheated 350 degree F oven for 10 minutes,
just until hot throughout. Serve warm.
Honey Almond
-- 4 oz. log of your favorite mild goat cheese, softened
-- 1/4 cup sliced toasted almonds
-- 1/4 cup honey
-- Sweet Streams Culinary Lavender, as garnish
-- 1 pkg. Athens mini phyllo cups
1. Place phyllo cups into a mini muffin tin. Spoon a bit of honey into
each cup; top with goat cheese, almonds, and a bit more honey;
garnish with lavender.
2. Bake, uncovered, in preheated 350 degree F oven for 10 minutes,
just until hot throughout. Serve warm.
12t r e a m s
e t S C o .
e
Sw Lavend e r Christina and her husband Joe, co-owners of Sweet
Streams Lavender Co., were first introduced to
lavender in Maui on their honeymoon and fell in
love with its benefits and beauty. With a dream
to share their passion, they grew their idea into
a company and Sweet Streams Lavender Co. was
born. All their products are organic and free from
chemicals and toxins. They believe this labor of love,
and their consistent care for each lavender plant,
is worth it. Each day, Christina and Joe continue to
create new products to incorporate their beautiful
lavender plants into. These products help calm, relax
and soothe you and your loved ones. Christina, Joe,
and Sweet Streams Lavender Co. are her to make
you feel “naturally calm.”
Find new ways to relax with lavender products
available at sweetstreamslavender.com
13P o p p i n !
G e t
SPICY BACON POPCORN CRACK
-- 1 to 2 lbs. bacon, cooked until crispy, crumbled into -- 1/2 tsp. red pepper flakes
small pieces -- 1/2 cup light corn syrup
-- 8 cups crispy rice/crunchy corn cereal (such as -- 1/2 tsp. baking soda
Crispix) -- 1/2 cup granulated sugar
-- 3 cups cheese crackers (such as Cheez-Its) -- 2 tsp. ground cinnamon
-- 1 cup packed dark brown sugar --2 to 3 cups Cinnamon Cashmere Gourmet Popcorn
-- 2/3 cup unsalted butter
DIRECTIONS
Preheat oven to 350 degrees F. Line a large baking sheet with heavy-duty foil; spray well with nonstick baking spray.
Place cereal and cheese crackers into a very large, heat-safe mixing bowl. In a small bowl, combine cinnamon and
sugar; set aside. In a saucepan over medium heat, bring brown sugar, butter, red pepper flakes and corn syrup to a boil;
simmer for one minute, stirring constantly, then remove from heat and whisk in baking soda. Pour prepared brown
sugar mixture over cereal in mixing bowl and toss until well coated; spread cereal out over prepared foil-lined baking
sheet, then sprinkle cereal evenly with cooked bacon pieces, pressing them into the warm cereal slightly with a mixing
spoon or spatula; sprinkle cinnamon/sugar mixture over the top of cereal and bacon. Bake 5 minutes, then remove
from oven and slide sheet of foil with cereal mixture off the baking sheet onto a couple of hot pads on your counter;
spread mixture apart over foil and let cool completely. When cool, gently break cereal/bacon mixture apart into pieces
and toss with popcorn; store your Crack in an airtight container in your refrigerator. Enjoy!
14KETTLE CORN MUNCH WITH TOFFEE TOPPING
-- 1 cup unsalted butter -- 12 oz bag Thrill’s Award Winning Kettle Corn
-- Two 10 oz bags mini marshmallows -- 1 lb. bag Tonja’s Milk Chocolate Toffee, chopped
DIRECTIONS
Place butter into a large saucepan over medium heat; cook until butter is golden brown and has a nutty aroma. Add
marshmallows to butter and remove pan from heat, stirring until marshmallows are mostly melted. Place kettle corn
in a very large bowl; pour prepared warm marshmallow mixture over the kettle corn and toss well. Spread mixture
out over 2 large sheet pans, each covered with greased foil; immediately sprinkle kettle corn mixture generously with
kosher salt, followed by chocolate toffee bits, gently pressing them into the marshmallow coating so it sticks. Let
munch cool fully, then break into hunks.
*Mixture can also be rolled into fat popcorn balls while still warm, if you prefer.
CHEWY CARAMEL KETTLE CORN
& PRETZEL TREATS
-- 12 cups Thrill’s Kettle Corn -- kosher salt
-- 4 cups coarsely chopped salted pretzels -- 2/3 cup heavy cream
-- 2 cups granulated sugar -- 2 cups mini marshmallows
-- 1/2 cup water
DIRECTIONS
Coat a 9 x 13 baking dish with nonstick spray. In a large mixing bowl, toss together kettle corn and pretzels. In a large
saucepan over medium high heat, bring sugar, water, and 1/2 tsp. kosher salt to a boil; do not stir! Simmer until mixture
is an amber color, 8-12 minutes. Remove saucepan from heat and slowly pour in cream (mixture may bubble way up,
so be prepared – this is why you need to use a large saucepan!) then add marshmallows, stirring until melted. Pour
prepared caramel mixture over kettle corn and pretzels and quickly combine using a large silicone spatula. Transfer
mixture to prepared baking dish, using a piece of plastic wrap coated with cooking spray to press evenly into the dish.
Sprinkle with a bit of kosher salt and let mixture cool. Cut into bars when cool. (Store bars in an airtight container for
up to 3 days.)
15Caramel Cinnamon Churro Chex Mix Chewy Caramel Kettle Corn & Pretzel Treats
Kettle Corn Munch with Toffee Topping Spicy Bacon Popcorn Crack
16CARAMEL CINNAMON CHURRO CHEX MIX
-- 4 1/2 cups Rice Chex cereal -- 1/4 tsp. baking soda
-- 4 1/2 cups Corn Chex cereal -- 2/3 cup granulated sugar
-- 3/4 cup packed dark brown sugar -- 2 tsp. ground cinnamon
-- 1/2 cup unsalted butter -- 3 cups Cinnamon Cashmere Gourmet Popcorn
-- 1/3 cup light corn syrup -- 2 cups Cheez-Its crackers
DIRECTIONS
Preheat oven to 350 degrees F. Line a large baking sheet with foil and spray with nonstick baking spray. Place cereals in
a large, heat-safe mixing bowl. In a small bowl, combine cinnamon and sugar and set aside. In a saucepan over medium
heat, bring brown sugar, butter, and corn syrup to a boil; simmer for one minute, stirring constantly, then remove from
heat and stir in baking soda. Pour prepared brown sugar mixture over cereal in mixing bowl and toss until well coated;
spread cereal out over prepared baking sheet, then sprinkle evenly with cinnamon/sugar mixture. Bake 5 minutes,
then flip with a spatula and bake an additional 5 minutes; remove from oven and let cool completely. When cool, gently
break cereal apart into pieces then toss with popcorn and Cheez-Its; store in an airtight container.
Alli’sTips
HOW TO COOK BACON IN YOUR OVEN
(so it comes out flat, crispy & beautiful!)
1. Cover a rimmed baking sheet with heavy duty aluminum foil.
2. Place bacon strips side by side in a single layer across foil.
3. Place pan of bacon onto center rack of a COLD oven; turn oven on and set the temperature to 400 degrees F.
4. Cook bacon for 15-20 minutes, depending on how crispy and browned you would like it to be.
5. Use tongs to remove cooked bacon to a paper-towel-lined plate to drain, then serve as usual.
17SPICY-SWEET HAWAIIAN CHEESE BALL
WITH GINGER SNAPS
-- 2 8 oz. pkgs. cream cheese, softened -- 3 Tbsp. finely chopped green onion, green parts only
-- 8 oz. can crushed pineapple, well drained -- 2 tsp. seasoned salt
-- 1 to 2 jalapenos, seeds and membranes removed, finely -- 2 cups toasted, chopped pecans, divided use
minced -- Ginger snaps (or your favorite crackers)
-- 1/2 cup finely minced red bell pepper -- 3 cups Caramel Crunch Cashmere Gourmet Popcorn
DIRECTIONS
In a large mixing bowl, combine all of the ingredients with 1 cup of the pecans. Shape into a nice, fat ball.
Place the remaining 1 cup of pecans onto a platter and roll the cheese ball in the pecans, covering well on all sides.
Refrigerate cheese ball until ready to serve. Delicious served with ginger snaps.
18o u se
u e s t H
G s t o n
The Han
Since 2012 The Guest House in Hanston has
been offering a home away from home in the
In
heart of central/western Kansas. Complete
with all the amenities, this house is perfect for
hunting, lodging or getting a true taste of the
heart of Kansas. Cozy up in this quaint, rustic
house in the winter with a bowl of soup or
breathe in the fresh Kansas air in the spring
for a unique family spring break vacation, the
Guest House is a perfect option, and known for
some amazing cooking!
Get away from it all at The Guest House,
conveniently located near Horse Thief
Reservoir, abundant walk-in hunting,
and Dodge City.
19DRUNKEN CHICKEN NACHOS — THREE WAYS
INGREDIENTS DIRECTIONS
-- 13 lbs boneless, skinless chicken thighs, Electric Pressure Cooker
trimmed (may substitute chicken breasts, 1. Set electric pressure cooker (EPC) to sauté setting and add flour, salt,
if preferred)
and all spices (except bay leaves) to the pot; stir and cook until flour
-- 1/2 cup all-purpose flour
-- 1 Tbsp. kosher salt turns a bit tan in color and spices are very fragrant. Stir in oil and
-- 1 Tbsp. granulated garlic combine well; add 1 can tomatoes, beer, molasses and bay leaves; stir
-- 1 Tbsp. thyme leaves
well and bring to a simmer; then add chicken thighs and top with
-- 1 tsp. oregano leaves
-- 1 tsp. white pepper remaining can of tomatoes.
-- 1 tsp. black pepper 2. Lock EPC lid into place and choose High Pressure for 9 minutes.
-- 1 tsp. red pepper flakes (or more if you
When timer sounds, use a natural release for 10 minutes, then a quick
like it spicy!)
-- 1 tsp. smoked paprika release to remove all remaining pressure from the EPC.
-- 1/2 cup vegetable oil 3. Remove lid and transfer chicken to a cutting board or shallow bowl.
-- 2 cans diced tomatoes, 15 oz. each, with
Remove bay leaves from sauce. Using two forks, shred chicken and
juice
-- 12 oz. Little Apple Brewery Wildcat return to sauce in pot; let mixture rest for a bit to allow sauce to
Wheat or Prairie Pale Ale beer thicken as it cools slightly. (If sauce cools and still needs thickening,
-- 2 Tbsp. molasses
add a bit of cornstarch slurry and simmer until it thickens up.)
-- 2 bay leaves
-- Tortilla chips
-- Nacho toppings, such as sour cream, Sheet Pan
guacamole, sliced olives, tomatoes, 1. Preheat oven to 425 degrees F. Spread desired amount of tortilla chips
shredded cheddar, black beans, etc.
over sheet pan; top chips with desired amount of drunken chicken
mixture; top with shredded cheese.
2. Bake 8-10 minutes or until cheese is nicely melted and nachos are hot
throughout. Top with more nacho toppings, as desired. Serve at once!
Skillet
1. Using your favorite cast iron skillet, repeating the steps above for
Sheet Pan Nachos. Garnish as desired and serve at once.
20REUBEN FRITTERS WITH DIPPING SAUCE
Sauce -- 2 cups sauerkraut, very well drained and all moisture
-- 1 cup mayo squeezed out (my favorite sauerkraut is from Hoganville
-- 6 Tbsp. ketchup Family Farms!)
-- 2 to 3 tsp. prepared horseradish, or to taste -- 1/2 tsp. granulated onion
-- Drizzle of Worcestershire sauce -- 3 to 4 scallions, green parts only, finely minced
Fritters -- 2 eggs, beaten
-- 4 cups mashed potatoes (this recipe is a great way to -- 2 to 3 Tbsp. water
use leftovers!) -- 2 cups panko crumbs
-- 2 cups finely chopped cooked corned beef -- Vegetable oil, for frying fritters (or if available, try
-- 1 cup shredded Swiss cheese Wright Farms Sunflower Oil — my favorite for this
-- 1/2 cup grated Parmesan cheese recipe)
DIRECTIONS
1. To prepare sauce, place all ingredients into a small bowl and combine well; refrigerate.
2. In a large mixing bowl, combine mashed potatoes, shredded corned beef, cheeses, sauerkraut, granulated onion, and
scallions. Using a cookie scoop, scoop fritter mixture into balls about the size of a golf ball, then smooth each fritter
by rolling it gently between your hands.
3. Whisk eggs with water in a bowl; place panko crumbs into a separate shallow dish.
4. Dip each fritter into the egg mixture, then coat well with panko crumbs. Refrigerate fritters for at least 30 minutes
before frying to help fritters hold their shape. (Chilling is suggested, but not an absolute, FYI.)
5. Pour about 2” of vegetable oil into a Dutch oven or a deep cast iron skillet. When oil is hot, (approx. 350 degrees F)
quickly fry fritters, working in batches, a few at a time, until fritters are a deep golden brown.
21Soups
Sa s dn Salads
ep d U p !
S o u CHICKEN NOODLE SOUP
WITH HOMEMADE EGG NOODLES
INGREDIENTS -- 8 to 10 cups good, strong chicken broth
-- 1 Tbsp. good olive oil -- 1 batch egg noodles, recipe below (or use frozen egg
-- 1 Tbsp. unsalted butter noodles if you prefer)
-- 1 yellow onion, diced -- Kosher salt and freshly ground black pepper, to taste
-- 1 cup diced celery -- 1 Tbsp. cornstarch stirred into 2 Tbsp. water to make a
-- 4 to 5 medium carrots, sliced into coins slurry, stir until smooth
-- 1/2 to 1 tsp. turmeric -- Splash of heavy cream
-- 1 tsp. dried oregano leaves -- Fresh Italian parsley, chopped, 1 to 2 Tbsp. (or sub 1 tsp.
-- 3 to 4 chicken breasts, cooked and shredded (or 5 to 6 dried)
boneless, skinless chicken thighs in place of the breasts)
DIRECTIONS
1. In a large Dutch oven over medium heat, combine oil and butter; add onions, celery, carrots, turmeric, and oregano.
Cover pot with lid and cook until vegetables are fork-tender, reducing heat, if needed.
2. Add cooked chicken and broth to Dutch oven along with egg noodles; bring to a simmer, cooking until noodles are
tender, approx. 12-15 minutes; season to taste with salt and pepper.
3. Add prepared slurry to soup and cook, stirring until nicely thickened. To finish, stir in cream and parsley.
Pressure Cooker Method
If you are preparing this recipe in a pressure cooker, make as directed above. When you add the noodles to the soup
in the pressure cooker pot, lock lid into place and choose High setting for 2 minutes. When timer sounds, do a quick
pressure release, remove lid and stir in the splash of cream and parsley.
Alli’sTips
Dough and noodles also freeze great. Sometimes, while I have all the mess on the my counter anyway, I’ll go
ahead and make a few batches at once, then package them into freezer bags to grab and use later.
24HOMEMADE EGG NOODLES
INGREDIENTS DIRECTIONS
-- 2 cups all-purpose flour 1. In a large mixing bowl, combine flour with salt, then create a well
-- 2 tsp. kosher salt
-- 3 egg yolks in the center of the flour mixture. Place egg yolks and egg into the
-- 1 egg well, along with a couple tablespoons water; stir or use your hands to
--1/4 to 1/2 cup water combine well, adding more water as needed, a tablespoon at a time,
until dough comes together.
2. Divide dough in half and let rest for 10 minutes. Once dough has
rested, roll out on a lightly floured work surface to 1/8 inch thickness;
use a pizza cutter to cut noodles to desired width. Repeat with
remaining half of dough. Noodles can be used at once — I used mine
immediately after rolling them out and they were so fat and tender
once simmered in the broth….delicious.
25INSTAPOT CHICKEN AND WILD RICE SOUP
INGREDIENTS DIRECTIONS
-- 4 carrots, chopped 1. Place the first 10 ingredients into the Instant Pot, stirring to combine
-- 5 ribs celery, chopped
somewhat.
-- 1 small onion, chopped
-- 3 cloves garlic, minced 2. Lock the Instant Pot lid into place and choose 45 minutes on High
-- 1 cup uncooked wild rice (be sure to Pressure setting, bringing the Instant Pot to full pressure. When the
use only WILD RICE in this recipe....
timer sounds, perform a 10 minute natural release, followed by a quick
no substitutes, please!! Wild rice
BLENDS will not work, either....FYI.) release to remove any pressure that remains.
-- 3 large boneless, skinless chicken 3. Meanwhile, melt the butter over medium heat in a large saucepan; add
breasts
the mushrooms and thyme, then sauté for a few minutes; add the wine.
-- 4 cups chicken broth
-- 1 tsp. kosher salt Stir in the flour and salt, simmering for 1-2 minutes to really cook the
-- 1/2 tsp. black pepper flour. Whisk in the milk, a little bit at a time, creating a nice thickened
-- 1 tsp. poultry seasoning
sauce; add this mixture to the prepared soup in the Instant Pot, stirring
Sauce (Roux) to combine. Serve at once.
-- 6 Tbsp. Hildebrand Farms Dairy
butter
-- 1/2 lb. sliced button mushrooms
-- 1/2 tsp. dried thyme
-- 1/4 cup white wine
-- 1/2 cup all-purpose flour
-- 1 1/2 cups Hildebrand Farms Dairy milk
26b r a n d a i r y
i l d e s D
H Farm
In the 1920s Arnold Hildebrand moved from Switzerland
to Kansas City, Missouri to work as a machinist with the
Union Pacific Railroad. A few years later he married Rose, his
sweetheart from back home. They then moved to Junction
City with the railroad. Wanting to earn more for their
growing family, Arnold and Rose started a small hobby farm
and eventually began to sell milk to the folks of Junction City,
and the rest is history. This small business has now turned
into a well-known dairy that produces several varieties of
milk and butter, including exciting flavors. You can find
their classic glass bottle in grocery stores all over Kansas.
Hildebrand is now co-owned by Arnold’s grandsons David
and Alan Hildebrand, along with their wives, but even as
the company grows, the same traditions and values are kept
strong.
Find all their flavors and discover why
“the best brand is Hildebrand” at
hildebrandfarmsdairy.com
27JALAPENO LIME SHRIMP POZOLE
INGREDIENTS DIRECTIONS
Pozole
Pozole
-- Olive oil, for sautéing 1. In a Dutch oven, heat olive oil over medium heat; add onion, garlic,
-- 1 medium onion, diced jalapenos, and dressing mix, stirring occasionally until softened and
-- 2 to 3 cloves garlic, minced
fragrant, about 10 minutes, adding chicken broth as needed.
-- 1 to 2 jalapeños, seeds and membranes
removed, minced 2. Meanwhile, puree tomatillos in a food processor or blender until
-- 2 to 3 tsp. Lutz’s Ranch Jalapeño smooth; add half of the tomatillo puree to the onion mixture and
Dressing Mix (add more or less
cook, stirring often, until the mixture has started to thicken.
depending on the spiciness you prefer)
-- 2 cups chicken or vegetable broth 3. Process 1 cup cilantro in food processor or blender until smooth;
-- 1 cup fresh cilantro reserve.
-- 1 lb. tomatillos, husks removed and
4. Add hominy, clam juice and remaining broth to the pot; bring pozole
rinsed well
-- 8 oz. clam juice to a simmer. Gently cook over low heat for 10-12 minutes. Remove
-- 15 oz. can yellow hominy, drained from heat and stir in the remaining tomatillo puree, along with
-- 15 oz. can white hominy, drained
puréed cilantro.
-- Sliced radishes, pepitas, cilantro, as
garnishments
Jalapeno Lime Shrimp
Jalapeno Lime Shrimp 5. While the pozole is simmering, add a drizzle of oil to a medium skillet
-- Olive oil, for sautéing
over medium high heat; when oil is hot, add shrimp. Let shrimp cook
-- 1 lb. shelled, deveined, tails removed, raw
shrimp for about 1½ minutes, then flip and cook and additional minute, or
-- 2 tsp. Lutz’s Ranch Jalapeno Dressing until shrimp turn from gray to pink in color. Remove shrimp from
Mix (add more or less as desired)
heat immediately, then drizzle with lime juice. Sprinkle shrimp with
-- Juice and zest of 1 lime
dressing mix and lime zest.
6. To serve pozole, ladle into bowls and top with radishes, cilantro,
pepitas, and prepared shrimp.
28a t
S ds i s f y i n g
S a l a TORTELLINI PASTA SALAD
WITH TOMATOES, BASIL AND CORN
INGREDIENTS Vinaigrette
Salad -- 1/2 cup Wright Sunflower Oil
-- 22 oz. pkg refrigerated tortellini -- 1 Tbsp. red wine vinegar
-- 3 cups grape or cherry tomatoes, halved -- 1 Tbsp. fresh lemon juice
-- 3 cups frozen corn, thawed -- 1 tsp. fresh lemon zest
-- 1/3 cup fresh basil, chiffonade -- 1 tsp. spicy brown mustard
-- 1/2 cup shredded Parmesan -- 1 Tbsp. honey
-- 1/4 cup grated Parmesan -- 1 clove crushed garlic
-- freshly ground black pepper, to taste -- 1/2 tsp. kosher salt
DIRECTIONS
Boil tortellini according to package directions; drain and cool. In a large serving bowl, place tortellini, tomatoes,
chopped basil, corn, and shreaded parmesan. In a Mason jar, combine vinaigrette ingredients and shake well to
emulsify. Pour dressing over salad ingredients and gently toss to combine. Top with grated parmesan. Serve at room
temperature.
LOW-CARB ANTIPASTO SALAD
INGREDIENTS Salad
Dressing -- 16 oz. Alma Creamery Yellow Cheddar Cheese Curds
-- 1/4 cup olive oil -- 3 to 4 cups pitted green olives
-- / cup red wine vinegar
1
8
-- Kosher salt and freshly ground black pepper to taste
-- Combine oil and vinegar in a jar; shake well to
combine; season to taste with salt and pepper.
DIRECTIONS
Combine salad ingredients in a large, shallow serving bowl; drizzle desired amount of dressing over the top, then toss
to combine. Salad is best served at room temperature.
29AUTUMN APPLE PIE SALAD
INGREDIENTS Dressing
Salad -- 8 oz. cream cheese, softened
-- 4 lbs. of your favorite fall apples (such as Gala, Jazz, -- 1/4 cup packed dark brown sugar
Honeycrisp or a combination of all three), peeled and -- 1/4 cup honey
chopped -- 2 tsp. cinnamon
-- 1 cup toasted, chopped walnuts -- 1/8 tsp ground nutmeg
-- 1/2 cup sour cream
-- 1 tsp. vanilla extract
DIRECTIONS
For Dressing: In a mixing bowl using an electric mixer, beat cream cheese, brown sugar, honey, cinnamon and nutmeg
until light and fluffy, 2-3 minutes. Add sour cream and vanilla and blend until smooth. Chill dressing until ready to
serve salad.
For Salad: Place apples into a large serving bowl along with 3/4 cup of walnuts and 3/4 cup of cranberries; top with
prepared dressing and toss to coat ingredients evenly. Sprinkle remaining walnuts and cranberries over top. Keep
chilled and serve within 1-2 hours for best results.
MIXED GREEN SALAD
WITH BEETS, FETA, AND PISTACHIO VINAGRETTE
INGREDIENTS Vinaigrette
Salad -- 1/3 cup pistachios
-- 12 to 14 oz. mixed tender greens, I used a combination -- 1/4 cup white wine vinegar
of aquaponic lettuces from Salem Farms along with -- 2 Tbsp. Kansas honey, raw and unfiltered
baby spinach and baby kale -- 2 Tbsp. fresh lemon juice
-- 3 to 4 medium beets, cooked until fork tender, peeled -- Zest of 1 lemon
and diced -- 1/2 cup good olive oil
-- 6 oz. feta cheese crumbles -- Kosher salt and freshly ground pepper, to taste
DIRECTIONS
For Vinagrette: Place pistachios into the bowl of a food processor; process until pistachios are a fine texture. Add
vinegar, honey, and lemon juice to pistachios. With motor running, add olive oil, processing until dressing is nicely
emulsified.
For Salad: Place greens onto a large serving platter; drizzle with vinaigrette then toss gently to dress greens. Top salad
with diced beets and Feta. Serve at once.
30Mixed Green Salad with Beets, Feta, and Autumn Apple Pie Salad
Pistachio Vinagrette
Low-Carb Antipasto Salad Tortellini Pasta Salad with Tomatoes, Basil
and Corn
31Entrée Main D
a es nd Dishes
e a t
M Lovers
BROWN SUGAR GLAZED PORK CHOP
--Marinade -- 6 whole garlic cloves, smashed
-- Four 1” thick, center-cut pork loin chops (I adore R -- Zest and juice of 2 lemons
Family Farms Pork from Lebanon, Kansas) -- 1 tsp. black pepper
-- 1/2 cup kosher salt
-- 3/4 cup dark brown sugar Rub
-- 4 sprigs fresh rosemary -- 1 tsp. black pepper
-- 1/3 cup balsamic vinegar -- 3 Tbsp. dark brown sugar
DIRECTIONS
To Cook Chops on the Grill:
1. In a large mixing bowl, place salt and brown sugar; add hot water and stir to dissolve salt and sugar. Add rosemary,
olive oil, vinegar, garlic, lemon zest, lemon juice, and pepper; stir to combine.
2. Pour prepared marinade/brine into a gallon bag, adding chops to bag; seal well and place bag into a large bowl (just
in case the bag happens to leak) and into your fridge overnight, or at least 8 hours.
3. In a small bowl, combine pepper with brown sugar to create rub.
4. When ready to grill, heat grill to 450 degrees F. Remove chops from marinade and pat dry with paper towels. Discard
marinade.
5. Pat prepared spice rub over both sides of each chop and place onto preheated (and oiled) grill. Cook chops 7-9
minutes per side or until internal temperature reaches 135 degrees F.
6. Transfer chops to a platter and cover with foil to rest for 5-10 minutes. Residual heat will continue to cook chops until
internal temperature rises to a perfect 145 degrees F. Serve at once.
To Cook Chops In The Oven:
1. Preheat oven to 450 degrees F. Preheat a skillet or grill pan over medium high heat; add chops, searing on each side
for approx. 3-4 minutes.
2. Transfer chops in skillet to oven, and cook, uncovered, for 15-17 minutes, or until internal temperature reaches 135
degrees F.
3. Transfer chops to a platter and cover with foil to rest for 5-10 minutes. Residual heat will continue to cook chops until
internal temperature rises to a perfect 145 degrees F. Serve at once.
34STEAK WITH TARRAGON MUSHROOMS
Steak -- 1 tsp. corn starch
-- 2 Manhattan Meat Market Braveheart Beef filet -- Additional fresh thyme, for garnish
mignon steaks, 2” thick, 12-14 oz. total, set out at room -- Tarragon mushrooms
temperature for 20-30 minutes, if possible -- Drizzle of good olive oil
-- Kosher salt and freshly ground pepper, to taste -- 3 scallions, chopped, white and green parts separated
-- 2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme -- 4 cups sliced baby bella or button mushrooms
-- 1/3 cup sweet vermouth (or substitute white wine) -- 3/4 tsp. dried tarragon flakes
-- 3/4 cup beef broth
DIRECTIONS
1. Preheat oven to 425 degrees F.
2. Heat a bit of olive oil in your favorite cast iron skillet over medium high heat.
3. Meanwhile, season steaks with kosher salt and pepper, to taste as desired.
4. When oil shimmers in skillet, add filets, browning on all sides. Transfer steaks to center rack of the preheated oven;
roast until the steaks are 135 degrees F at the center for medium-rare, 8-10 minutes.
5. Transfer filets to a plate; tent well with foil to keep warm. (Here they will raise 5-10 more degrees in internal
temperature to 140-145 degrees, medium rare.)
6. Place hot skillet over medium high heat. Add thyme to drippings in the skillet, cooking and stirring about 30 seconds;
add vermouth. Whisk the cornstarch into the broth and add to the skillet. Let sauce simmer until thickened and
reduced slightly; remove from heat to a small bowl.
7. To prepare tarragon mushrooms, heat olive oil in same skillet over medium-high heat. Add scallion whites and
mushrooms, then season to taste with salt and pepper. Cook mushrooms, stirring occasionally until mushrooms are
nicely softened and the juices evaporate, 6 to 8 minutes. Stir in scallion greens and tarragon; remove from heat.
8. Serve filets drizzled with prepared sauce and mushrooms on the side.
35i ’ s T i p s A ll 5 solid tips for searing a great steak in your cast iron skillet: 1. When you’re searing off the steaks, don’t PLAY with them. Leave them be! This allows the steaks to get that really great sear for browning that’s out of this world. Flavor! Flavor! Flavor! 2. How do you know when your skillet is really HOT and ready? Drop a single drop of water into the preheated skillet; if it dances across the bottom and then disappears, you’re golden. 3. Make sure your steak isn’t larger than your skillet. The entire surface of the steak needs to be flat against the bottom of your pan for the ultimate sear. 4. When brushing the steaks with oil, be sure to use an oil such as peanut oil that has a higher flash point. This will keep your kitchen from getting too smoky when searing the steaks. 5. Steaks that have had a bit of beauty rest before they hit the pan will brown up much better. Once you’ve seasoned the steaks, let them rest at room temperature for 20-30 minutes to remove the chill. (When ice cold meat from the fridge hits your cooking surface, it can potentially cool it off, taking away the opportunity of getting that initial good sear.)
OVEN SEARED FLAT IRON STEAKS
WITH CUBAN CHIMICHURRI
INGREDINETS -- 3 cloves of garlic, peeled
Steak -- Zest of 1 lime
-- 2 to 4 flat iron steaks, well brushed with peanut or -- 2 Tbsp. fresh lime juice
vegetable oil and seasoned with kosher salt and pepper -- 2 Tbsp. red wine vinegar
-- 1 tsp. kosher salt
Chimichurri
-- 1/2 tsp. freshly ground black pepper
-- 1 cup fresh Italian parsley, packed
-- 1/2 tsp. red pepper flakes
-- 1 cup fresh cilantro, packed
-- ½ cup good olive oil
-- 1/2 small red onion, diced
DIRECTIONS
For Chimichurri:
1. Add all ingredients except the olive oil to the bowl of a food processor; pulse processor a few times. Slowly stream
in the olive oil, while pulsing the mixture a few more times until the olive oil is combined. Scrape down the sides of
the food processor bowl. Serve at once, or store in the refrigerator for up to 5 days. Makes about 1 cup chimichurri.
For Steaks:
2. Preheat oven to 450 degrees F. Preheat a well-seasoned 12” cast iron skillet over medium high heat.
3. When skillet is nicely hot, place prepared steaks into preheated skillet, working in batches, taking care not to
overcrowd the skillet; let steaks brown for 2 minutes. Turn steaks and brown on second side for 2 minutes.
4. Place skillet into preheated oven and cook steaks for an additional 3-4 minutes, or until internal temperature reaches
135-140 degrees when using an instant read meat thermometer.
5. Remove steaks to a cutting board and immediately cover with foil. Let steaks rest, raising to a final internal
temperature of 145 degrees for medium rare.
6. Slice steaks across the grain and drizzle with chimichurri, as desired. Serve at once.
37CRISPY BACON AND SWEET POTATO HASH
WITH KIELBASA SAUSAGE
INGREDIENTS -- 1 cup vegetable or chicken broth, used as needed
-- 1/2 lb. sliced bacon chopped throughout this recipe
-- 1 lb. kielbasa, sliced into 1/4” coins -- Kosher salt and freshly ground black pepper, to taste
-- ½ tsp. dried thyme -- Vegetable oil, for frying fritters (or if available, try
-- 1 to 2 Tbsp. Granny’s Homemade Mustard use your Wright Farms Sunflower Oil — my favorite for this
favorite flavor recipe)
-- 1 yellow onion, diced -- 2 cups panko crumbs
-- 1 red bell pepper, seeds and membranes removed, diced
-- 2 sweet potatoes, peeled and diced into 1/4 inch cubes
-- 2 to 3 cloves garlic, minced
-- 12 oz. package frozen sweet corn, thawed
-- 12 oz. package frozen shelled edamame, thawed
DIRECTIONS
1. In a large heavy-bottomed skillet over medium heat, cook bacon until browned and crispy, then remove to paper
towels to drain; reserve.
2. Remove all but 1-2 Tbsp. of bacon drippings from pan; add kielbasa coins browning them off on each side, then
adding them to the reserved bacon.
3. Add thyme, mustard, onion, bell pepper and sweet potatoes to the drippings in the skillet; sauté for a few minutes
over medium high heat, stirring often, adding chicken broth to the skillet as needed to keep the ingredients moist
and prevent sticking to the skillet bottom too much.
4. Stir in the garlic, corn and edamame; cover skillet and continue to cook, stirring often, 12-15 minutes or until sweet
potatoes are fork-tender.
5. Stir in the reserved bacon and kielbasa; season hash to taste with salt and pepper. Serve at once.
38TEX MEX CHICKEN CORNBREAD CASSEROLE
INGREDIENTS -- 2 boxes Jiffy corn muffin mix, prepared according to
-- 3 cups cooked, chopped chicken (3 boneless skinless box directions
chicken breasts or 6 thighs, cooked until tender) -- 14 oz. can cream-style corn
-- 2 bags (12 oz. each) frozen mixed vegetables -- 1 Tbsp. granulated sugar
-- 1/2 cup unsalted butter -- 4 oz. can diced green chiles
-- 1 tsp. dried onion flakes -- 1 to 2 tsp. of your favorite Tex Mex seasoning blend (I
-- 1 tsp. chipotle sauce or minced chipotles love to use the Tex Mex Blend from Twisted Pepper....
-- 1/3 cup all-purpose flour another favorite From the Land of Kansas product of
-- 2 cups milk mine!)
-- 1 to 2 cups chicken broth -- Toppings for serving the casserole, such as sour cream,
-- Kosher salt and freshly ground black pepper, to taste salsa fresca, cilantro, etc.
DIRECTIONS
1. Preheat oven to 350 degrees F.
2. In a large skillet over medium high heat, melt butter with onion flakes. Whisk flour into butter, continuing to whisk,
allowing flour to cook with the butter for 1-2 minutes. Whisk in the chipotle sauce, milk and broth, a little at a time
until sauce is smooth and thick.
3. Meanwhile, place vegetables and chopped chicken into a greased 9 x 13 baking dish. Pour the prepared sauce from
the skillet over the vegetables and chicken, stirring gently to combine.
4. In a batter bowl, prepare cornbread mix as directed on the package, also adding in the can of cream-style corn, sugar,
green chiles, and Tex Mex seasoning; pour batter over ingredients in 9 x 13 pan.
5. Bake casserole, uncovered, on center rack of oven for 30-35 minutes or until cornbread topping is cooked throughout
and golden brown on top.
6. Let casserole rest for 10 minutes before scooping up to serve, garnished as desired.
39MEXICAN ZUCCHINI BURRITO BOWLS
-- 6 medium zucchini -- 1 red bell pepper,
-- 1/2 lb. ground sausage -- 1/2 medium red onion, diced
-- 1 tsp. cumin -- 1/2 cup frozen sweet corn or corn kernels cut from the
-- 1 tsp. chili powder cob
-- 15 oz. can black beans, drained and rinsed -- 1 jalapeño, seeds and membranes removed, minced
-- 1 cup cooked quinoa, brown rice, or pearled sorghum -- 1/2 cup fresh cilantro, chopped
(any cooked grain works great and I use Nu-Life -- Kosher salt and freshly ground black pepper, to taste
Pearled Sorghum in this recipe) -- 1 cup shredded Alma Creamery Co-Jack or Pepper Jack
-- 1 cup of your favorite salsa Cheese
1. Slice each zucchini in half lengthwise, then hollow out each half (I use my Melon Baller or a grapefruit spoon); spray
each half with non-stick spray or brush with a bit of oil. Place prepared zucchini halves into a greased 9 x 13 baking
dish or a large well-seasoned cast iron skillet.
2. Heat a large skillet over medium heat; when the skillet is nicely hot, add the sausage, cumin, and chili powder,
cooking until the sausage is full cooked throughout and the spices are fragrant.
3. Remove seasoned sausage to a bowl and reserve. Add the onion and bell pepper to the skillet and sauté for for 2-3
minutes in the pan drippings, or until vegetables are slightly softened.
4. Add the the cooked grain of your choice (quinoa, rice, or pearled sorghum), corn, black beans, and salsa. Return the
sausage to the skillet and combine all ingredients well, including the cilantro; season mixture to taste with salt and
pepper, cooking until mixture is hot throughout.
5. Spoon the warm filling into each of the zucchini halves; sprinkle with cheese, as desired, then cover with foil.
6. Bake in a preheated 400 degree F oven for 25-30 minutes. Remove the foil and turn oven to broil setting. Cook
Zucchini Burrito Boats for just a few minutes longer, or until cheese is bubbly and golden brown. Allow to cool for
5-10 minutes before serving. Garnish with more cilantro, salsa and sour cream, if desired.
40LOW-CARB CRUSTLESS TEX-MEX TACO PIE
--1 lb. lean ground beef --6 eggs large
--2 Tbsp. taco seasoning -- 1/3 cup heavy cream
--4 scallions, green parts only, sliced --1/2 tsp. kosher salt
-- 1/3 cup salsa --1/2 tsp. black pepper
--2 oz. can sliced black olives drained
--1 1/2 cups shredded Alma Creamery Longhorn Co-Jack
Cheese
1. Preheat oven to 350 degrees F. Spray a 9” pie pan with non-stick spray.
2. Meanwhile, preheat a large greased skillet over medium high heat; when the skillet is nicely hot, add ground beef,
crumbling it with a spatula as it cooks, stirring often until browned and no pink remains. Drain all fats from skillet;
stir in taco seasoning and reserve.
3. In a large mixing bowl, whisk the eggs together with heavy cream. Stir in the scallions, salsa, olives, 1 cup of the
cheese, and the salt and pepper; stir in the reserved taco meat. Pour this mixture into the prepared pie pan, the.
sprinkle the remaining cheese over the top.
4. Bake, uncovered, in preheated oven for 35-45 minutes or until the top is golden brown and the tack pie is set st the
center. Allow to cool for 5 minutes before slicing.
5. Serve with your favorite toppings such as salsa, sour cream, guacamole, etc..
41TEX MEX PENNE PASTA WITH GROUND BEEF
--1 lb. lean ground beef DIRECTIONS
--1/2 tsp. each smoked paprika and chili
powder Skillet Method
--1 medium yellow onion, diced 1. In a large skillet over medium high heat, cook ground beef with spices,
--1 red bell pepper, seeds and onion and bell pepper until cooked well throughout; drain any beef fats
membranes removed, diced
--1/2 lb. penne or mini penne pasta that accumulate.
--10 1/2 oz. can Campbell’s cream of 2. Meanwhile, cook pasta according to package directions.
mushroom soup 3. Reduce heat to medium, then add soups, seasoning sauce, tomatoes
--10 1/2 oz. can Campbell’s cream of
chicken soup and green chiles, and cooked pasta to skillet; stir to combine. When hot
--1 cup Casa Del Sabor Seasoning Sauce throughout, stir in cheese and cilantro. Top with crushed tortilla chips
(may substitute 1 cup tomato juice before serving.
combined with 1/2 tsp. granulated
garlic) Electric Pressure Cooker Method
--1 can diced tomatoes and green chilies, 1. In electric pressure cooker (any kind of “EPC” will work, Instant Pot or
undrained
--16 oz. Alma Creamery Co-Jack Cheese, another brand) set to sauté setting, cook ground beef with spices, onion,
shredded and bell pepper until cooked well throughout; drain any beef fats that
-- 1/2 cup chopped fresh cilantro accumulate.
--1 cup crushed tortilla chips
2. Top beef in EPC with dry pasta, then with soups and seasoning sauce,
adding diced tomatoes and green chiles with juice on top; DO NOT
STIR!
3. Lock EPC lid into place; choose High Pressure setting for 5 minutes,
bringing EPC to full pressure. When timer sounds, perform a Quick
Release to remove all pressure from EPC.
4. Remove EPC lid and stir contents; add cheese and cilantro, stirring to
combine. Top with crushed tortilla chips to serve.
42BEEFY ENCHILADA STUFFED PEPPERS
WITH PEARLED SORGHUM
-- 1 lb. lean ground beef These beefy enchilada stuffed bell peppers are made with pearled sorghum
-- 1 tsp. of your favorite taco seasoning from NuLife Market! Not only are they a gluten-free grain, they bulk up
-- 1/2 tsp. each granulated garlic, ground
cumin, and granulated onion the filling so you don’t use as much meat, and they soak up all the yummy
-- 8 oz. Hunt’s Roasted Garlic Tomato sauce to create this flavorful, satisfying, beautiful dinner!
Sauce
-- 1 cup Casa Del Sabor Chili ConQueso
Seasoning sauce or substitute 14 oz. DIRECTIONS
can red enchilada sauce
To cook NuLife Market Pearled Sorghum on the stove:
-- 1 cup frozen corn thawed
-- 14 or 16 oz. can black beans drained Bring 2 cups of broth to a boil in a large saucepan over medium high heat;
and rinsed stir in pearled sorghum and return to a boil. Reduce to a simmer and
-- 4 oz. can diced fire-roasted green
partially cover saucepan with lid, simmering sorghum until tender, approx.
chiles
-- 1/2 cup NuLife Market Pearled 40-45 minutes; drain well.
Sorghum
-- 2 cups broth (I used chicken broth, to
To cook NuLife Market Pearled Sorghum in the electric
cook sorghum) pressure cooker:
-- 4 bell peppers tops removed, seeds
and membranes removed (or cut each Add 2 cups broth to electric pressure cooker (EPC) pot; stir in pearled
bell pepper into half lengthwise, laying sorghum. Bring mixture to a boil, then lock EPC lid into place. Choose
bell pepper halves in their side to fill) High Pressure setting for 15 minutes. When timer sounds, perform a
-- Alma Creamery Cheddar or Colby
Jack shredded, for toppings Natural Release for 10 minutes; if any pressure remains, perform a Quick
Release to remove. Unlock EPC lid and drain sorghum well.
Stuffed Peppers
1. Meanwhile, in large skillet over medium high heat, cook and crumble
ground beef with spices until beef is fully cooked to a safe internal
temperature of 160 degrees F; drain any fats that accumulate.
2. Stir in sauces, corn, black beans, green chiles, and cooked pearled
sorghum. Preheat oven to 350 degrees F. Using a scoop, place beef
filling into prepared bell peppers; sprinkle with shredded cheddar.
Bake, uncovered, for 20-25 minutes or until bell peppers reach desired
tenderness and filling is hot and bubbly throughout. Serve at once.
*Make this recipe gluten-free by using your favorite G-free taco-seasoning
and enchilada sauce. The pearled sorghum is gluten-free already!
43S i z z l i n g
S k i l l e t s
SKILLET BAKED ZUCCHINI LASAGNA ROLL-UPS
INGREDIENTS -- 1/3 cup freshly grated Parmesan
-- 3 to 4 lbs. mid-size zucchini that are nice and straight, -- 1 large egg
ends trimmed and sliced lengthwise into 24”-thick -- 1/4 cup chopped fresh basil leaves
strips (a peeler works great for this) -- 2 cloves garlic, minced
-- Kosher salt and freshly ground black pepper -- 1 1/2 to 2 cups marinara sauce, divided use
-- 1/2 lb. ground Italian sausage -- 1 to 2 cups shredded mozzarella, divided use
-- 1 cup ricotta cheese
DIRECTIONS
1. Line your counter top with a double thickness of paper towels; place zucchini slices flat in a single layer onto the
paper towels; sprinkle both sides of zucchini slices with a light sprinkle of salt; let rest 15 minutes, then pat zucchini
dry.
2. Meanwhile, cook Italian sausage in a large skillet over medium heat until nicely browned, crumbling the sausage as it
cooks; drain all excess fat.
3. In a medium bowl, make roll-up filling by combining ricotta, Parmesan, egg, basil and garlic; season with salt and
pepper, to taste.
4. Add 1 cup marinara sauce sauce to a large cast iron skillet; spread out over entire bottom of skillet; set aside.
5. Spread 1 Tbsp. prepared ricotta filling mixture evenly over each zucchini slice; top with a sprinkle of the cooked
Italian sausage and 1 Tbsp. mozzarella cheese.
6. Roll up zucchini and place into the marinara, spiral-side up.
7. Repeat with remaining zucchini slices and filling. (If there is any remaining filling and sausage left over, I typically
place it in little bundles in the marinara sauce around the outer edge of the skillet, if there is room.)
8. Top lasagna roll-ups with remaining 1/2 cup marinara sauce; sprinkle remaining mozzarella over all.
9. Place skillet into a preheated 400 degree F oven and bake, uncovered, for approx. 20-25 minutes, or until lasagna roll-
ups are heated throughout and sauce is bubbly. Let roll-ups rest for 5 minutes before serving.
44ONE-SKILLET LEMON ASPARAGUS TORTELLINI
INGREDIENTS -- 1 tsp. dried dill weed
-- Chef Alli’s Farm Fresh Kitchen 20 oz. pkg frozen cheese -- Juice and zest of 1 large lemon
tortellini, thawed and simmered in boiling water for 2 -- 1/2 cup whipping cream
minutes, drained well -- 1/2 cup chicken broth
-- 2 Tbsp. butter -- 1/2 cup grated Parmesan
-- 1 lb. fresh asparagus, cut into 2-inch pieces -- 4 to 6 oz. crumbled feta
-- 2 cloves garlic, crushed
DIRECTIONS
In a large skillet over medium heat, melt butter; when butter is sizzling add asparagus and cook for 1 minute. Over
medium heat, stir in garlic, dill, lemon juice, lemon zest, cooked tortellini, cream, broth, and Parmesan. Bring mixture
to a simmer, then reduce heat to low, cooking until sauce has thickened nicely; top with feta and serve.
45i ’ s T i p s A ll Tips for Cooking with Cast Iron 1. The more you use it, the slicker the seasoned surface will become — a wonderful asset of cast iron. 2. Because the bottom of most cast iron cookware is uneven in nature, it is best NOT to use it on smooth-top stoves. Heat pockets can form between the bottom of the cast iron and the smooth-top, causing great damage to the cook top, often cracking it right down the middle — not a good thing. 3. Remember that the handles of cast iron become just as hot as the cookware itself. Always have a good, heavy-duty oven mitt to use when handling cast iron. 4. If you cook with cast iron often, your family will become quite fond of the meals you prepare for them. This will undoubtedly make them want to inherit your skillet at some point. Because cast iron is so inexpensive, I recommend that you get a large skillet in honor of each child in your family and cook with it for them so that one day, they’ll each get to have one as a keepsake. I have always regretted that I didn’t get my Grandma Lucille’s cast iron griddle.
POTATO, KIELBASA AND SAUERKRAUT SKILLET
INGREDIENTS -- 1 to 2 Tbsp. chopped Italian parsley
-- 2 Tbsp. olive oil -- 14 oz. kielbasa sausage, sliced in 1/4” rounds
-- 1 shallot, minced -- 3 cups Hoganville Family Farms sauerkraut, drained
-- 3 cloves garlic, minced -- 1/2 sour cream
-- 1 red bell pepper, seeds and membranes removed, diced -- 1 1/2 cups shredded Emmentaler cheese (use your
-- 1 tsp. fennel seeds favorite Swiss cheese)
-- 1/2 tsp. caraway seeds -- 3 small Yukon gold potatoes, skin on, very thinly sliced
-- 2 Tbsp. spicy brown mustard -- 1/2 tsp. kosher salt
-- Pinch of red pepper flakes -- 2 Tbsp. melted butter
-- ¼ teaspoon black pepper
-- ½ cup dry white wine or vermouth
DIRECTIONS
1. Preheat oven to 400 degrees F.
2. In a 12” cast iron skillet, heat oil over medium heat; add shallot, garlic and red bell pepper and sauté until softened
slightly.
3. Move vegetables in skillet to one side, then add the sliced kielbasa sausage to the skillet and sauté until sausage is
browned on both sides.
4. Add sauerkraut, mustard, fennel seeds, caraway seeds, red pepper flakes, and pepper to the skillet. Stir all ingredients
together, cooking until heated throughout, then add the wine and parsley and cook an additional minute. Spread sour
cream over the skillet mixture, then top with cheese.
5. Meanwhile, in a large mixing bowl, toss the potato slices with melted butter and salt; layer seasoned potatoes over
the sauerkraut mixture, covering the entire top.
6. Bake, uncovered, for 40-45minutes, or until potato slices are browned at the edges and the mixture is hot and bubbly
throughout. Let stand 5-10 minutes before slicing into wedges to serve.
47SPICY ITALIAN SUB CRESCENT ROLL
INGREDIENTS DIRECTIONS
Roll
-- 2 cans refrigerated crescent rolls, 8 oz. 1. Preheat oven to 375 degrees F.
each
-- 1 bottle Sarah Jane’s Jalapeño Mustard 2. Unroll both cans of dough; separate into 8 rectangles, pressing center
-- 1/2 cup well-drained banana pepper seam of each rectangle together with your fingers.
rings (may substitute pepperoncini 3. On a greased pizza pan, arrange dough rectangles forming a ring, letting
slices, if you prefer a more spicy each dough rectangle hang over the edge of the pizza stone.
option)
-- 1/2 cup well-drained roasted red bell 4. Spread roasted red bell peppers toward center of ring on bottom halves
peppers of rectangles; drizzle with desired amount of jalapeño mustard.
-- 8 slices provolone cheese, each cut in
half 5. Top with a layer of salami, then a layer of provolone cheese.
-- 1/2 lb. sliced salami
-- 1/2 lb. sliced ham 6. Drizzle a bit more jalapeño mustard over the cheese, if desired, then top
-- 2 medium tomatoes, thinly sliced with a layer of ham and banana pepper rings; sprinkle with shredded
-- 1/3 cup shredded Parmesan Parmesan.
-- 1 egg beaten with 1 Tbsp. water to 7. Top with tomato slices.
make an egg wash
-- 2 Tbsp. grated Parmesan cheese 8. Bring each dough rectangle hanging over the side of the pizza pan up
and over the stacked filling, tucking dough underneath itself to secure
Sauce it inside the center of the ring. Repeat around the entire sandwich until
-- 2/3 cup mayonnaise all of the filling is enclosed. (Some filling might show through here and
-- 1/3 cup Sarah Jane’s Jalapeno Mustard there a bit.)
9. Using a pastry brush, brush dough with egg wash, then sprinkle with
grated Parmesan cheese.
1. Bake, uncovered, on center rack of preheated oven for 18 to 22 minutes
10.
or until crust is golden brown and filling is hot throughout. Cool 5 to 10
minutes before cutting into serving wedges.
11. In a small bowl, combine mayo with mustard until smooth. Serve
wedges warm, topped with sauce.
48an e ’ s
h J
SaraSarah Jane May and her husband, Shane, are the
faces behind Sarah Jane’s Salsa. This company
has grown from Sarah May’s love for gardening,
canning, and her mom’s homemade green
tomato salsa. For Sarah, canning started as a
hobby, but with many requests grew into the
successful business it is today. From her kitchen,
and now to their newly opened shop in Argonia,
Sarah continues to make each batch of her salsa
from the freshest produce that she gets right in
her neighborhood. Sarah and Shane’s favorite
part of the business is being able to stay at home
with their kids while they work. Their salsas,
relishes and mustards are in farmer’s markets,
stores and online. Just look for their iconic old
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49Sweet Des
a ts nd sserts
S w e e t T o o t h
BOURBON BANANA MERINGUE PIE
-- 9 in. pre-baked pie crust (homemade or store- -- 2 Tbsp. unsalted butter
purchased) -- 2 tsp. vanilla extract
-- 1/3 cup all-purpose flour -- 1 to 2 Tbsp. bourbon
-- 1/2 tsp. kosher salt -- 4 ripened bananas
-- 2 cups whole milk -- 1 batch meringue, recipe below
-- 3 egg yolks, beaten
DIRECTIONS
1. To prepare pie filling, combine sugar, flour and salt in a large glass mixing bowl; gradually whisk in milk. Place bowl
into microwave and cook on full power for 8 minutes, in 2-minute intervals, whisking after each one.
2. Whisk a very small amount of the hot filling mixture into the beaten egg yolks to temper, then immediately whisk
the egg yolk mixture back into the bowl of the hot pie filling; cook for 2 more minutes in microwave. Stir in butter,
vanilla and bourbon, whisking until pie filling is smooth.
3. Slice the bananas into the pie crust, layering them evenly over the bottom. Pour prepared pie filling over the bananas
into the crust; cover pie with plastic wrap and let it cool completely.
4. Prepare meringue as directed below; top cooled pie with meringue, ensuring it is gently spread fully to the outside
edge of the pie crust, creating swirls on top of the meringue with your spatula, as desired.
5. Place pie into a preheated 350 degree oven onto center rack; bake for 15-20 minutes, or until meringue is very golden
brown in color. Cool pie completely before slicing.
MERINGUE
-- 5 egg whites, room temperature
-- Pinch of salt
-- 1/2 cup granulated sugar
-- 5 Tbsp. water
In a large mixing bowl, using an electric mixer, combine
egg whites with salt and sugar, beating until soft peaks
form; add water, continuing to beat until meringue has
reached stiff peak stage.
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