Sunday, January 21, 2018

Maple Oatmeal

Easy Maple Oatmeal

1 serving plain oatmeal
1 tbsp Maple Balsamic
1 tsp brown sugar
1 tbsp maple syrup
handful of chopped pecans


Combine the balsamic, syrup, and the brown sugar in a small bowl. Add the pecans and let soak for 15 - 20 minutes.

Spoon over oatmeal when you're ready to serve.



I've given the amount for one serving, but I usually make this in batches. It's great to have on hand so breakfast can be ready in a snap.

Thursday, January 18, 2018

Sticky Wings

On Monday I posted a bunch of Maple Balsamic ideas. Here's one in action! You can section your wings if you want, but I like to leave them whole. I also like to double the sauce recipe so I can serve some on the side.

Maple Balsamic Sticky Wings

1 lb raw chicken wings
2 tbsp Jerk or Hunter's blend spices

Sauce
1/4 cup Maple Balsamic
3 tbsp Chili Sauce
2 tsp fresh grated ginger
1 bunch green onions/scallions chopped, reserve some for serving

Preheat the oven to 350°.  Line a baking sheet with parchment paper and place the chicken on it in a single layer, skin side up. Season with the spice blend and bake for 15 minutes.

Increase the oven temp to 425° and bake another 15-22 minutes. They should be golden brown and crispy looking.

Remove from the oven and set aside for a few minutes until they are cool enough to handle. Stir the sauce ingredients together in a large bowl. You can serve the sauce on the side for dunking or go ahead and brush it all over them. 

Top with the reserved green onions and enjoy!


Monday, January 15, 2018

Maple Balsamic

We're having a sale on the Maple Balsamic, so I thought I'd get a list of things together that you can use it for!



I have this printed on a card at the store if you want to pick one up. Order Maple Balsamic Here. Have fun with it!


Tuesday, December 26, 2017

Christmas Dinner

A quick rundown of our Christmas dinner! Recipes coming.


Marinated Butternut Squash with Mushrooms and Spinach

Turkey Au Vin

Crispy Roast Potatoes

Garlic Roasted Green Beans

Monday, December 4, 2017

Customer Recipe: Kale Chips

My sister in law had a bunch of kale left over and decided to try making kale chips. She loved them!

Customer Recipe: Kale Chips

Remove the ribs of the kale and spread on a baking sheet.
Drizzle with Italian Herb Olive Oil, salt, pepper, garlic powder and cayenne pepper.
Roast at 375° for 10 to 15 minutes.
YUM!


Later she did the same with some bok choy minus the cayenne. I think they were eaten faster than she could get a camera on them!

Thanks Nicole!

Friday, November 24, 2017

Quick snack.



A snack I made for Thanksgiving, Crackers with Gouda and fig jam that I got from the store. Delicious!

Be sure to save yourself some in the back of the fridge because it makes a great breakfast too!

Have a few things to post this week, have a peaceful weekend and hope your holidays were great!

Monday, November 6, 2017

Doughnuts with Chocolate Espresso Glaze

This is one recipe where I'm not telling you to use Olive Oil. Because we're frying doughnuts. You can....But it's not that important to the flavor and a basic cooking oil will do.

I've made these before. I might even have posted something like this before. But I made these for Sunday breakfast and had such a good time. The leftovers were dessert. 

And yes, doughnuts really are this easy. This is really a very quick process, so start with just a few until you get the hang of it. My favorite tool for flipping doughnuts in oil is a pair of wooden chopsticks. Just don't poke holes in your dough!

Doughnuts with Chocolate Espresso Glaze

1 can Biscuits
Oil for frying

Doughnuts:
Heat about an inch of oil in a large heavy pan. Oil is ready when a drop of water skitters across the top or a tiny bit of dough bubbles and browns when you put it in.

Unpop your biscuits and either cut a hole in the center with a cutter or tear with your fingers and round it out a bit.

Drop into the oil gently and flip when browned. Drain on a plate lined with paper towels. Dunk in glaze and let sit a few minutes until set. Have fun with it!



Glaze
1 1/2 cup confectioners sugar
4 tbsp cocoa powder
2 tbsp milk or water
2 tsp Espresso Balsamic

Glaze:
Sift the sugar and cocoa powder together in a large bowl*. Slowly stir in the balsamic and the milk or water. (milk gives more of a milk chocolate taste) The glaze should be thick, but still pourable. 

*It is important to sift the sugar and cocoa powder to avoid lumps! If you look at the picture carefully, you will see that I did NOT. Still delicious. Not nearly as pretty.