Cajun Seven Layer Dip

I’ve talked about my husband's Louisiana roots before, so I am thrilled to be able to work with Jay D’s Molasses Mustard. Jay Ducote was my favorite Food Network Star contestant. I loved the dishes he created and his personality. I hope that you find my Cajun Seven Layer Dip with Jay D’s Molasses Mustard delicious with all those wonderful Cajun flavors you desire.

Cajun Seven Layer Dip
by Linda Mire

12 ounces peeled and cleaned, frozen crawfish tails, thawed
1 Tablespoon unsalted butter
1 cube Dorot garlic or 2 cloves of garlic, minced
Juice from 1/2 lemon
1/4 cup of Jay D’s Molasses Mustard + more for garnish
1 8-ounce brick Philadelphia cream cheese, softened
1 8-ounce container of mascarpone
1/2 link andouille sausage, chopped into bit size pieces
1 15.5-ounce can small red beans (I used Goya)
Lettuce, shredded (about 1/2 cup), just for a little green
Tomato, diced into bite-sized pieces
1 bunch of green onions, dice whites and part of the greens
1/2 pound pepper cheese (jalapeno or hatch), grated
Black olives

Layer 1

1. Melt butter in large saute pan, medium heat. Add thawed crawfish tails, garlic and lemon juice. Saute for 2-3 minutes until crawfish fully cooked.
2. Turn off heat and add the 1/4 cup of Jay D’s Molasses Mustard. Coat crawfish tails. Set aside.
3. Cream together cream cheese and mascarpone.
4. Strain crawfish tails, then fold into cream cheese/mascarpone mixture.
5. Spread mixture into small shallow serving dish.

Layer 2
1. Grab another saute pan and brown andouille sausage.
2. Drain and rinse can of small red beans. Add to andouille sausage and cook for 1 minutes. 

3. Place sausage/bean mixture on top of cream cheese/mascarpone mixture.

Layer 3
Add layer of shredded lettuce.

Layer 4
Add layer of diced tomatoes.

Layer 5
Add layer of green onions

Layer 6
Add layer of shredded cheese

Layer 7
Last layer, black olives. I just scatter a few.

Garnish top with additional Jay D’s Molasses Mustard.

Chill for 1 to 2 hours.

Enjoy with your favorite cracker, corn chip or veggie!

Haluski

I am in several food groups. Recently one of them, The Cooler, had a discussion on Haluski. Since I love cabbage and buttered noodles, I knew I had to make it. This is one of those dishes with many variations and with roots in Central and Eastern Europe. After reading all the comments in The Cooler and researching the Internet, I decided to adapt a version from A Family Feast Blog. Since one of my friends in the Cooler mentioned that smoked sausage was often used, I decided to add smoked sausage to mine. My son and his wife had just hosted a barbecue dinner over the weekend and they sent mom and dad home with lots of sausages!

I pulled out my onion and cabbage and started chopping away. Then another thought hit me, this would be a great dish to use my Jada Low Sodium Chicken Salt in! I am so glad I did, because it was so good. My husband isn’t a huge fan of cabbage, but he actually liked this and said he would be happy if I made it again. Score!

Haluski
by Linda Mire
Adapted from Haluski (Fried Cabbage and Noodles) by A Family Feast Blog

1 bag extra broad noodles, 12-ounce size
3 thick-cut slices of bacon, cut into 1/2-inch squares
1 large yellow onion, cut into rings
1 whole cabbage, sliced into 1-inch strips
3 links (about 7 ounces of smoked sausage), diced
1/2 stick unsalted butter
4 teaspoons of Jada Low Sodium Chicken Salt, divided into 2 & 2

1. Cook noodles according to package directions, include 2 teaspoons of Low Sodium Chicken Salt in water.
2. Drain noodles and set aside.
3. In a large Dutch oven, brown bacon bits.
4. Add yellow onion and saute until translucent and slightly brown.
5. Add cabbage and saute for 5 minutes or until wilted (Be sure to stir frequently and thoroughly to bring the bacon and onion up from the bottom.)
6. Stir in diced sausage, butter and 2 teaspoons of the Low Sodium Chicken Salt.
7. Fold in noodles. Simmer on low for 3-4 minutes, occasionally stirring.
8. Serve immediately. Enjoy!

Instant Pot Turkey Steak a l’Orange with Spring Vegetables

When I first got my Instant Pot, I was a little fearful. All I could think about is my grandmother’s giant pressure cooker exploding while she was cooking soup. The soup exploded onto the ceiling, the walls, everywhere!  Thank goodness no one was in the kitchen when it happened. That was over 50 years ago and with today’s technology, the new wave of pressure cookers are smarter, much more user-friendly and safer. 

The Instant Pot has become my best friend in the kitchen and, like others, I wanted to spread news on how great it was. I found myself telling my doctor all about it the other day. She is a young mother that struggles with getting a healthy meal on the table at a reasonable time. With confidence, I told her, she needed an Instant Pot. I asked if she wanted to have a delicious roast and fresh vegetables on the table in less than an hour, or a whole roasted chicken on the table in less than 30 minutes. I went home and sent her a link to where she could buy one and links to a couple of my favorite pressure cooker cookbooks. I almost felt like I should have included my bill for services.  

For the 37 Cooks Instant Pot Challenge, I wanted to show off the poultry setting, so I choose Turkey Steaks a l’Orange. They are delicious and very easy to make. My husband loved the Spring Vegetables I also cooked in the Instant Pot. I cooked the Turkey and the Vegetables separate, but still had my meal on the table in less than 45 minutes.

Instant Pot Turkey Steak a l’Orange with Spring Vegetables

by Linda Mire @ Seasons to Seasonings

Adapted from:  Good Housekeeping Magazine, June 25, 2007, Turkey Cutlets a l’ Orange

For the vegetables:

8 mini-carrots

8 Brussels sprouts

1/2 pound green beans (mixed green and yellow, if available)

1/2 cup of water

Olive oil

Sea salt

Coarse ground black pepper

For the turkey:

3 white meat boneless turkey steaks, about a half-inch thick.  

Sea salt

Coarse ground pepper

Olive oil

1 cup low sodium chicken broth
2 navel oranges

2 Tablespoons orange liqueur

3 Tablespoons orange marmalade

1/2 Tablespoon red pepper flakes

2 Tablespoons chopped parsley, for garnish

1)   Wash and dry vegetables. 

2)   Place 1/2 cup of water in the Instant Pot.

3)   Place vegetables on a stainless steel steamer. Place steamer in Instant Pot and secure lid.

4)   Cook vegetables on high pressure for 2 minutes (manual setting button).

5)   When vegetables are done, use the quick release option.

6)   When all steam released, remove vegetables and place on cookie sheet lined with parchment paper.

7)   Lightly sprinkle the vegetables with olive oil, sea salt and coarse black pepper. Toss, making sure all vegetables coated.  

8)   Place in 150°F oven to stay warm.

9)   Clean Instant Pot.  

10) Lightly salt and pepper turkey steaks, set aside.

11) Place about 1 Tablespoon of olive oil in Instant Pot. Hit the saute button.

12) When oil is heated, brown the turkey steaks, about 1 minute per side. 

13) When brown, remove turkey steaks to a plate and turn Instant Pot off.

14) Pour 1 cup broth in Instant Pot.

15) Using one of the oranges, slice three rings, about 1/4-inch thick. Set aside.

16) Juice oranges, you need at least 1/2 cup, if you have more, that is fine.

17) Place orange juice, orange liqueur and marmalade in Instant Pot and whisk together.

18) Add 1/2 teaspoon red pepper flakes

19) Place turkey steaks in Instant Pot, directly in liquid. Secure lid.

20) Hit the poultry button to begin cooking for 15 minutes.

21) When done, use the quick release option.

22) Place turkey on platter leaving the sauce in the pot.

23) Place orange slices in Instant Pot and secure lid.

24) Using the manual setting, place on high pressure for 0 minutes.

25) When done, use the quick release option.

26) Place orange slices on turkey steaks.

27) Pour sauce over turkey and orange slices. Sprinkle with parsley and serve with vegetables.

Fruity Cheese Crackers

When I was growing up, my Grandmother would have friends over for Canasta and lunch. You would have thought they were at the Country Club because they always dressed up and she would always use her finest china. Lunch was light, normally consisting of a chicken or shrimp salad, crackers, crudité and a simple dessert.

I can easily see my Fruity Cheese Crackers along side my Grandmother’s chicken or shrimp salad. General Mills Trix Cereal adds just a pop of fruit. Interesting, colorful and tasty. Perfect for a special luncheon, party or tea.

My Grandmother and her friends had many delightful afternoons around the card table. Lots of good food, good conversation and best of all, time spent with very good friends. Those were the good old days! Makes you want to unplug and step back in time!

Fruity Cheese Crackers
by Linda Mire @ Seasons to Seasonings
Adapted from Homesick Texan Blog, Grasping at Cheese Straws

2 sticks unsalted butter
2 cups (8 ounces) white cheddar cheese
2 cups all-purpose flour
2 teaspoons half and half
1/2 teaspoon kosher salt
1-2 Tablespoons red pepper flakes (depends on how hot you want it)
2 Tablespoons dried tarragon
1 cup General Mills Trix Cereal, pulverized to dust
Whole General Mills Trix Cereal

1. Preheat oven to 350°F.

2. Place butter, cheese, flour, half and half, salt, pepper flakes, tarragon and pulverized Trix in food processor. Pulse until thoroughly mixed and dough begins to form a ball.

3. Take about 1 Tablespoon of dough and roll into a ball. Place ball on sheet pan lined with parchment paper. Using your hand, flatten the ball out to a small round cracker. Leave about an inch between each cracker. Repeat until sheet pan filled.

4. Place one whole Trix in center of each cracker.

5. Using the tines of a fork, press lightly around the edges of each cracker.

6. Bake at 350°F for 15-20 minutes.

7. Cool for 5 minutes before serving.

Delicious with your favorite chicken salad or alone!

De-Lite-Ful Chicken Marsala

My daughter and I found Gina Homolka’s blog, Skinnytaste on Pinterest a few years ago. We loved it and were very excited when she published her first cookbook. I had to buy a copy right away and, of course, I had to buy one for my daughter! I love my daughter’s passion for cooking and she has done a great job getting healthy meals together after long days at the office. I admit that I didn’t do as well when she was growing up. We had a ton of after-school activities and our meals suffered because I never really had a good game plan. I didn’t get into the swing of things until after I retired. 

Gina takes your favorites and makes them quick, easy, and calorie friendly.  From Guiltless Chocolate Chip Pancakes to Thai Coconut Mussels, there is something delicious for all.  Some of my favorites are Buttermilk Oven “Fried” Chicken, Cheesy Cauliflower Mash, and Warm Apple Pear Crumble.

Buttermilk Oven Fried Chicken

Warm Apple Pear Crumble

I’m in a cookbook group of 15 people. We each choose a book and then each book rotates to all the members.  Skinnytaste was chosen last year and it was huge hit. Some of the participant's favorites were the Curried Chicken Salad, Mongolian Beef and Broccoli, Bangin’ Good Shrimp, and Chicken Cordon Bleu Meatballs. I think you will enjoy this cookbook as much as they did.

I asked my daughter Katie to join this challenge by cooking her favorite dish. She chose the Chicken Marsala on the Lighter Side and Roasted Sesame Green Beans. I think she did a great job, made this Momma very proud! I hope you enjoy it.

De-Lite-Ful Chicken Marsala

by Linda Mire

adapted from The Skinnytaste Cookbook

2 large (8 ounces each) boneless, skinless chicken breasts

salt

pepper

1/4 cup + 1/4 teaspoon all-purpose flour

1 Tablespoon unsalted butter

2 teaspoons olive oil

3 garlic cloves, minced

1/4 cup finely chopped yellow onion

8 ounces sliced cremini mushrooms

3 ounces mini portobello mushrooms
1/3 cup Marsala wine

1/2 cup 88% fat-free chicken broth

2 Tablespoons chopped fresh parsley

1.  Begin by preheating your oven to 200°F.   

2.  Slice your chicken breast in two pieces, horizontally.

3.  Take one chicken breast half, place between two pieces of plastic wrap, and gently pound with a meat mallet until it is about 1/4 inches thick.  Repeat with the remaining chicken breast half.

4.   Lightly salt and pepper the chicken breast halves.

5.   Place the 1/4 cup of flour on a plate and lightly dredge the chicken breasts in the flour, shake off any excess.

6.   Combine 1/2 Tablespoon of unsalted butter and 1 teaspoon of olive oil in large non-stick skillet on medium-high heat.

7.   When butter has melted, add the chicken breasts to the pan. Cook until golden brown, about 3 minutes per side.

8.   Transfer the chicken breasts to baking dish and place in the oven to stay warm.

9.   Add the remaining butter and olive oil to the pan, reduce the heat to medium.

10. Add the garlic and onions. Cook for about 2 minutes or until soft and lightly browned.

11. Add the mushrooms, season with salt and pepper, and sauté for about 5 minutes.

12. Sprinkle the remaining 1/4 teaspoon flour over the mushrooms and stir until combined well.

13. Add the wine, the chicken broth, and the parsley, stirring until well incorporated, and sauce begins to thicken, about 2 minutes.

14. Return the chicken to the skillet, reduce heat to low, and cover skillet. Let simmer for 4-5 minutes. 

15. Place one chicken breast half on each plate. Divide sauce/mushrooms between the plates.  Serve with your favorite side.

As I said above, my daughter served hers with Roasted Sesame Green Beans, also in The Skinnytaste Cookbook. She made one change to that dish. Instead of furikake, she used sesame seeds. 

Delicious, quick and easy! A big thanks to my daughter for participating and cooking a great dish for me.

Earl’s Green Chili

Okay, raise your hand if you have had a loved one respond “I don’t know” or “I don’t care” when you ask them “what do you want for dinner”?  It so frustrating! All you want is a little direction, a little help in the creative process. Leaf Cutter Designs now comes to your rescue when you need a little to nudge to get the creative juices going. It is as simple as a “roll of the dice”.  

Leaf Cutter Designs markets their dice as a way “to inspire spontaneity and exploration in the kitchen.” I have to say it helped me produce a delicious dish that I dedicate to my deceased Stepfather, Earl, who loved the traditional Green Chili from his native Colorado.  

There are a total of 12 dice. On my first roll, I was able to pick out six dice that immediately made me start thinking “Tex-Mex.” The first six dice where pork, potato, rice, bell pepper, chili flakes, and tomatillo. I placed the other six dice back in the jar, rolled a second time and got a tomato, lime juice, lettuce, oregano, cabbage, and cheddar. This was very good and very bad. I was glad to see that I could eliminate some the dice because at first I had no clue as to how to incorporate lettuce, oregano or cabbage into my “Tex-Mex” dish.  

I started looking through my cooking magazines and I ran across a recipe in the All Recipe September/October 2015 for Mile High Green Chili. Not Tex-Mex, but similar in spicy flavors. My plan was to make enough Green Chili for two nights. The first night, I would serve it my husband’s favorite way over rice. The second night, I would serve it my Stepfather Earl’s favorite way, in a burrito. I also figured out a way to incorporate all the ingredients from all the dice. The lettuce would work on the burrito, the Mexican Oregano would taste great in the stew and I could use red cabbage as a garnish for a nice crunchy texture. 

Earl’s Green Chili – Served Two Ways/Two Nights/4 Servings

By:  Linda M Seasons to Seasonings

Adapted from: Mile High Green Chili, September/October 2015 All Recipe Magazine, Page 55 or online at Mile High Green Chili - Allrecipes

Ingredients for Green Chili

1 pork tenderloin, cubed (bite-size pieces)

Olive oil

Salt and pepper to taste

4 cloves of garlic, minced

4 tomatillos, husked, peeled and chopped

2 Anaheim chili peppers, stem removed, seeded and chopped

1 Jalapeno pepper, stem removed and chopped

1 green pepper, stem and seeds removed, chopped

1 small white onion, peeled and chopped

2 large tomatoes, chopped

1 cup of lager-style beer

1 ½ to 2 cups beef stock

10 fingerling potatoes, chopped

1 teaspoon Mexican oregano

1 teaspoon cumin

2 teaspoons chili powder

1 teaspoon red pepper flakes

1 cup red cabbage, sliced (for garnish)

First Night Extra Ingredients:

4 ounces cream cheese, softened

2 cups cooked rice

1 lime, cut into wedges

Second Night Extra Ingredients:

4 large flour tortillas

Bag of mixed lettuce

Cheddar Cheese, grated

Directions for Green Chili:

1.   In large Dutch oven, heat 2 tablespoons of olive oil on medium heat.

2.   Add chunks of pork and brown, 3-4 minutes.

3.   Remove to plate.

4.   Add another tablespoon of olive oil to Dutch oven.

5.   Add garlic, peppers and onions to Dutch oven, saute for 4-5 minutes until tender.

6.   Add beer and 1 and 1/2 cups of the beef stock.

7.   Add oregano, cumin, chili powder and red pepper flakes.

8.   Add tomatoes, tomatillos, potatoes and browned pork.

9.   Bring to boil.

10. Reduce to low, let simmer for 10 minutes, occasionally stirring. 

11. Add additional beef stock, as needed.

12. Place in oven at 350 degrees for 45 minutes.

Directions to serve Green Chili over Rice on first night:

1.  Divide Green Chili into two equal batches. Place one batch into refrigerator for second night.

2.  Place cream cheese in large bowl.  Add 1 cup hot Green Chili to bowl and mix well. 

3.  Add a 2^nd cup of hot Green Chili to bowl and continue to mix well. 

4.  Slowly add Green Chili with cream cheese back to original pot.  Mix well. 

5.  Serve immediately over cooked white rice, garnished with sliced red cabbage and a lime wedge.

Directions to serve Green Chili Burritos on second night:

Heat 2 1/2 cups of green chili in microwave safe dish (cover with paper towel) for 5 minutes.   Place ½ cup of green chili in each flour tortilla.    Divide remaining sauce on four plates.  Roll the filled tortillas and place seam side down on plate.  Top with a lettuce, cheese and red cabbage.

NOTE:   I adapted the original Mile High Green Chili from a slow cooker recipe to one using the stove top/oven.    This allowed me to start around 4:30 and dinner be ready to serve by 6:30.  Using a pork tenderloin cut into pieces will give you tender meat.  The long slow cooker method is needed in the original recipe to get the pork shoulder nice and tender.  

I did not add cream cheese to the batch for the second night, just to change it up a bit  However, if you decide to, do it the night you serve it, it will be better.

Enjoy!

Truly Good Spicy Cheese Ball

When I think of cheese balls, my thoughts go way back to middle school and home economics, way back in the early 70's. We made a cream cheese and cheddar cheese ball for Christmas that had red and green bell peppers. I have been tweaking that recipe ever since. Several years ago, I ran across Lisa Fain’s "Homesick Texan, Bacon-Jalapeno Cheese Ball" recipe. The first time I made it was for a Super Bowl Party. Oh my goodness, it was so delicious! It has been a favorite in my household since.

When I learned that we would be getting a variety of nuts/seeds from The Truly Good Foods Company, I knew that a cheese ball had to be one of my recipes. After sampling the four varieties of nuts they provided us - Praline Pecans, Butter Toffee Peanuts, Blackened Pumpkin Seeds and Buffalo Nuts - I decided the Praline Pecans would be great in a cheese ball, especially if I gave Lisa’s Texan cheese ball a spicy Cajun spin.

Since my husband and I are now empty-nesters, I focus on smaller portions. This recipe is the perfect size for two people and will make any Sunday super!

Truly Good Spicy Cheese Ball
by Linda M.  

Seasons to Seasonings Blog
Adapted from Homesick Texan, Bacon-Jalapeno Cheese Ball

4 ounces cream cheese (room temperature)
1/4 cup grated cheddar cheese
1/4 cup grated American cheese
1 cube Dorot Crushed Garlic (or one clove of garlic, minced)
1 teaspoon Cajun seasoning, divided (I used Slap Ya Mama Hot)
1/2 teaspoon lime juice
1 teaspoon Worcestershire sauce
1 Tablespoon grated white onion
1 jalapeno, seeds and stem removed, finely chopped, divided
6 slices of crispy fried bacon, finely chopped, divided
1/2 cup Truly Good Praline Pecans, finely chopped

1. Mix cream cheese, cheddar cheese, American cheese, 1/2 teaspoon Cajun seasoning, lime juice, Worcestershire sauce, grated onion, half of the jalapeno and half of the bacon together in a large bowl.

2. Form into a ball, cover with saran wrap and refrigerate for at least one hour.

3. In the meantime, in a small bowl, mix Praline Pecans with 1/2 teaspoon Cajun seasoning to coat well.

4. Mix remaining jalapeno and bacon with the seasoned Praline Pecans.

5. When you are ready to serve, pour the mixture onto a plate. Remove cheese ball from refrigerator and using hands, gently roll the ball around in the mixture. The cheese ball should be completely covered with the seasoned Praline Pecans, jalapeno, and bacon mix.

6. Serve with your favorite crackers or veggies.

Sweet, Salty & Spicy Dessert Treats

Kir Jensen created an amazing dessert bar. Her "Seven Layers of Sin Bars" are a delicious blend of sweet and salty. I decided to tweak her recipe for this challenge to not only give you sweet and salty, but also a big POP of spice by using the Buffalo Nuts from Truly Good Foods. Kir’s recipe has sweetened shredded coconut, but I’m not a fan. So, my bars are six layers instead of seven. If you are a coconut fan, you may want to add a cup. Either way, these will be a huge hit!

Sweet, Salty & Spicy Dessert Treats
by Linda M. of Seasons to Seasonings
Inspired by Seven Layers of Sin Bars from The Sugar Cube by Kir Jensen

1 1/2 cups graham crackers, finely ground (about 12 double crackers)
3/4 cup unsalted butter, melted, plus additional unsalted butter for sides of pan
1 cup milk chocolate chips (I used Toll House)
1 cup butterscotch chips (I used Toll House)
1 cup Truly Good Buffalo Nuts
1 cup potato chips, crunched up but NOT pulverized
1 14-ounce can sweetened condensed milk

1) Preheat Oven to 350°F.

2) Line 9 x 13 baking sheet with parchment paper. Butter the sides of the pan.

3) Combine ground cracker crumbs and melted butter in large bowl, mix thoroughly.

4) Press crumbs in to the bottom of the prepared pan. It needs to be evenly spread across pan.

5) Sprinkle chocolate and butterscotch chips on top of the graham cracker crust.

6) Sprinkle the Truly Good Buffalo Nuts and potato chips over the chocolate and butterscotch chips.

7) Pour the sweetened condensed milk over the Buffalo Nuts and potato chips. Cover completely.

8) Bake for 15 minutes, rotating the pan half way through.

9) When cooled completely (about an hour), cut into squares. Will keep in an air-tight container for several days.

Fresh Fruit, Walnut and Arugula Salad with Spicy Balsamic Honey Vinaigrette

Summertime is salad season around our household. We love the delicious varieties of fresh fruit that are available. I love to include apricots, as they have been a favorite since childhood when my grandmother introduced me to them. I love to stuff them with goat cheese and roast them to include in our salads.

Another way I elevate the flavors in my salads is by including several products from Honey Ridge Farms. This salad recipe includes both their Clover Honey Crème and Balsamic Honey Vinegar. They provide the perfect kiss of sweetness.

Since we are in an area of the country where it gets very hot and humid during the summer months, I like to prepare my salads early in the morning when it is cool and place them in the refrigerator until dinner time. Ball One Quart Wide Mouth Jars are great vessels to use to store your salads in until you are ready to use them. They will keep your salads fresh in the refrigerator for 3-4 days. I store my vinaigrette separately in a small jar with a lid.

I think you will enjoy this salad, especially the sweet and spicy combination of flavors on the walnuts and in the vinaigrette.

Fresh Fruit, Walnut and Arugula Salad with Spicy Balsamic Honey Vinaigrette
by Linda

Salad:
4 apricots

2 cups strawberries
1 cup blueberries

2-3 cups of arugula
4 Tablespoons of creamy goat cheese

1 cup walnut halves
2 teaspoons Honey Ridge Farms Clover Honey Crème
1/4 teaspoon Cajun seasoning (I used Slap Ya Mama Hot Blend Spicy Seasoning)

1) Wash all fruit and thoroughly pat dry with paper towel.
2) Wash arugula and pat dry between two paper towels. Make sure it's completely dry.
3) Cut apricots in half and remove pits.
4) Place 1 Tablespoon of goat cheese on each apricot half, then top with one blueberry.
5) Place goat cheese stuffed apricots under broiler on high heat for 4-5 minutes, until cheese bubbles and is slightly brown. Remove from oven and let cool.
6) In a bowl, toss walnuts with 2 teaspoons Honey Ridge Farms Clover Honey Crème and 1/4 teaspoon Cajun seasoning.
7) Place on foil lined cookie sheet. Bake in 350°F oven for 10 minutes. Remove from oven and cool.
8) Cut strawberries in half.
9) Layer ingredients between 2 one-quart ball jars. Start with a hand full of arugula in each jar, divide strawberries between two jars, add another hand full of arugula in each, divide blueberries between two jars, divide walnuts between two jars and then last nestle two of the stuffed apricots on top or each jar.
10) Add lids and place in refrigerator until you are ready to serve.

Vinaigrette
1/2 cup light olive oil
1/4 cup Honey Ridge Farms Balsamic Honey Vinegar
1/2-1 teaspoon* Cajun seasoning (I used Slap Ya Mama Hot Blend Spicy Seasoning)
1 clove of garlic, mashed into a paste

Combine all the ingredients in a jar with lid, shake well. Refrigerate until ready to use. (*if you like spicy, you should use the full teaspoon of Cajun seasoning).

To serve salads:
Remove apricots from jar and place on serving plate. Empty the rest of the salad on serving plate and lightly toss. Vigorously shake jar of vinaigrette, then drizzle a generous amount on salad.

Each jar is one large dinner-sized serving, or two small side salads/servings.

Honey-Orange Fried Bananas

I have never used honey cream before, so I got really excited and I was really pleased with what I saw when I opened my jar of Honey Ridge Farms Clover Honey Creme. It's whipped and has a nice smooth consistency that is really easy to spoon out and use. Very luxurious, in my opinion. It is perfect for this quick and simple dish.

Honey-Orange Fried Bananas
by Linda

1 banana
2 teaspoons Ghee
1 Tablespoon Clover Honey Creme
1 teaspoon Orange Peel Zest (I use Spice House)
Sea salt

1) Slice your banana into 1/2-inch rounds.

2) Melt Ghee in large non-stick skillet on medium heat.

3) Place banana rounds in skillet and fry 4-5 minutes on each side, until lightly browned.

4) Remove banana rounds from skillet and place on a plate lined with a paper towel to drain.

5) Clean skillet, removing all remaining Ghee from pan.

6) Return skillet to low heat and add the Clover Honey Creme, gently swirl around.

7) Turn skillet off and place bananas back into skillet. Spoon Clover Honey Creme over the bananas to coat evenly.

8) Sprinkle Orange Peel Zest over bananas, along with a pinch of sea salt.

9) Serve warm.

These are great on ice cream, steel-cut oatmeal or even toast.

Baked Herb Butter Burgers

Who doesn't enjoy a delicious homemade burger? I ran across a recipe for Butter Burgers on Pinterest shortly after I received my Cluck 'n Moo Beef and Chicken Ground Meat. Light bulbs went off on how I could adapt the recipe to be something my family would love. There are really so many directions you could go in to make this your family's favorite. I encourage you to be creative and put your own spin on it. The one thing I absolutely recommend that you use is the Cluck 'n Moo! It really has a great flavor and texture.

Baked Herb Butter Burgers
by Linda
Adapted from Baked Butter Burger by Creole Contessa

1 stick real butter, unsalted
2 Tablespoons chives, finely chopped
2 cloves garlic, minced
1 Tablespoons dried tarragon
2 pounds Cluck 'n Moo Ground
1 teaspoon black pepper
1/2 teaspoon sea salt
1/2 yellow onion, grated
3 slices thick white bread (I used Pepperidge Farmhouse Hearty White)
6 pear tomatoes
6 sweet/spicy pickle chips (I used Mad Pickles)

1) In a food processor, combine butter, chives, garlic and tarragon. Pulse until you have a smooth paste. Set aside.

2) In a large bowl combine Cluck 'n Moo, pepper, salt and grated onion. Using your hands, work it all into the meat.

3) Press the Cluck 'n Moo into an 8" x "12 inch buttered casserole dish. Make sure the meat is evenly distributed.

4) Using a spoon, spread the herb butter completely across the top of the meat. (I had to place dots of butter down first, then smooth it out across the meat).

5) Cover the casserole dish with foil and place in a preheated 375°F oven. Bake for 45 minutes. Check the temperature to make sure meat has reached at least 165°F and that the juices run clear.

6) Place the meat on a cutting board and using a 2 1/2" round cookie cutter, cut out six mini burgers and set aside.*

7) Using the same cookie cutter, cut out six bread rounds (you can get two rounds per slice.)

8) Place the bread rounds on a cookie sheet, then place under broiler on high. Remove from broiler when the bread is browned.

9) Build your burger how you like it. I served plain with a tomato and sweet/spicy pickle chip garnish.

Enjoy!

*After I cut my burger rounds, I just put the leftover meat in a baggie for my husband to have a sandwich later. He didn't mind having the odd bits and pieces.

Cluck 'n Moo Pizzaiola on Ciabatta

We are always looking for healthy choices to reduce the fat and calories in our meals. When it comes time for choosing a ground beef alternative, what is your go-to? Ground turkey? Ground chicken? Ground buffalo? Ground Cluck 'n Moo? Wait, what? Cluck 'n Moo? Why yes, Cluck 'n Moo! A new healthy alternative to ground beef. The fine folks at Cluck 'n Moo share this about their product: "Enjoy a perfect-crafted mix of gluten-free and antibiotic and hormone free, humanely raised chicken and grass-fed beef. Cluck ‘n Moo Ground™ delivers the same juicy taste and texture as regular ground beef, but with 52% less fat, 34% fewer calories, and 57% less saturated fat. Substitute Cluck ‘n Moo Ground™ in all of your recipes calling for ground beef." So, since my husband and I are always looking for healthy choices to reduce the fat and calories in our meals, I was excited to learn that 37 Cooks would be receiving Cluck 'n Moo Ground to create exciting new dishes with.

There are times when my husband and I want a light dinner. These delicious Cluck 'n Moo Pizzaiola on Ciabatta fit that bill. I hope you enjoy them, too, and I hope you will give Cluck 'n Moo a try. My husband and I definitely enjoyed their product and gave them a big thumbs up!

Cluck 'n Moo Pizzaiola on Ciabatta

by Linda
Adapted from Steak Pizzaiola on Ciabatta at Cooking Light/My Recipes

4 teaspoons olive oil, divided
1 pound Cluck 'n Moo Ground
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
2 teaspoons dried oregano
1 28-ounce can of unsalted whole tomatoes
Ciabatta bread, 5 slices
1/2 cup grated mozzarella cheese
3 Tablespoons grated Parmesan cheese
4 large basil leaves, cut into ribbons (chiffonade) for garnish
Crushed red pepper for garnish

1. Heat two teaspoons of olive oil in large skillet, medium heat.

2. Add Cluck 'n Moo Ground to skillet and brown thoroughly. Drain and return to skillet.

3. Add salt, pepper, garlic, oregano and tomatoes to skillet, stir to combine.

4. Using two forks, gently tear tomatoes apart.

5. Reduce heat to low and simmer for 20 minutes, or until sauce has thickened.

6. Lightly brush Ciabatta bread slices with remaining olive oil.

7. Place on a baking sheet and put under a broiler (high heat) for 1 - 2 minutes until lightly browned.

8. Using a slotted spoon, place a generous amount of meat mixture on each slice of bread (keeping toasted side up.)*

9. Mix cheese together in small bowl, then top each slice with a generous amount.

10. Place back under broiler 2 - 3 minutes, until cheese is bubbling and lightly browned.

11. Garnish with basil ribbons and crushed red pepper. Serve immediately.

*This makes enough to freeze a portion for another meal.

Easy Asian for One - Spicy Green Beans & Shrimp

I am always looking for easy dinners to prepare on my husband's poker night. When it is just me, I want something tasty, but I don't want a big mess. This dish is so good, so easy and the clean-up is effortless thanks to my Mrs. Anderson's Baking Mat from Harold Import Company.

Easy Asian for One - Spicy Green Beans & Shrimp
by Linda

Ingredients for roasting:
A handful of frozen green beans, trimmed (I used the frozen Organic Petite Whole Green Beans from Costco)
4 extra large shrimp, peeled and cleaned

1 teaspoon sesame oil
1 slice (ring) of a blood orange

Ingredients for sauce:
Juice from a blood orange
1 teaspoon light brown sugar
1 teaspoon soy sauce
1 teaspoon fish sauce
1 teaspoon grated fresh ginger
2 teaspoon chili garlic sauce
1/4 teaspoon Aleppo chili pepper

1. Preheat oven to 350°F.

2. In large mixing bowl, toss green beans and shrimp with sesame oil.

3. Place green beans, shrimp and blood orange slice on mat in single layer.

4. Bake 20-25 minutes, until green beans look slightly wrinkled and shrimp are pink.
(I turned the shrimp half way through)

5. Using a small saucepan, add all the ingredients for the sauce.

6. Place on low heat and simmer for 5 minutes.

7. Remove green beans and shrimp from oven and place back into (cleaned) large mixing bowl.

8. Pour sauce over them and gently toss.

9. Transfer to plate, garnish with the blood orange slice.

Shrimp Toast

This is another quick and easy recipe that is perfect for lunch for two! The Shrimp Toast is nice and crispy thanks to the Mrs. Anderson's Crisping Mat from Harold Import Company.

Shrimp Toast
by Linda

4 slices of white bread, cut into rounds with a 4" cookie cutter
Butter, softened

12 large precooked shrimp
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
1 teaspoon hoisin sauce
1 teaspoon garlic chili sauce
2 Tablespoons red wine vinegar
1 Tablespoon heavy whipping cream
Juice from 1/2 lemon
1/2 teaspoon black pepper
Cajun seasoning (I used Slap Ya Mama Hot)
Sesame seeds
Grated red cabbage and cilantro for garnish

1. Preheat oven to 425°F.

2. Thinly spread butter on each bread round.

3. Place bread, butter side up, on cookie sheet with crisping mat on top.

4. Place in oven 2-3 minutes to lightly brown, turn and lightly brown other side.

5. Remove from oven and set aside.

6. Combine shrimp, garlic, ginger, hoisin sauce, garlic chili sauce, red wine vinegar, heavy whipping cream, lemon juice and black pepper into a food processor.

7. Pulse until you have a smooth paste.

8. Taste and adjust seasonings, if needed.

9. Divide mixture between toasted rounds, buttered side up. 

10. Lightly sprinkle with Cajun seasoning.

11. Generously sprinkle with sesame seeds.

12. Return to oven on baking crisping mat for 10 minutes.

13. Garnish and serve.