Parsley Garlic Fries just might be heaven on a plate! All garlic lovers…keep reading….
These baked golden beauties just burst in flavor; a surefire pleaser for kids and crowds alike. The pungent bite from the fresh garlic and a lemony-herby goodness from the parsley balanced out with the mild sweet shallots will satisfy any French Fry craving in a much healthier way. You will never go back to deep-fried fries again! For this recipe, I used our Shallot Parsley Finishing Butter Blend but I didn’t blend it this time with butter, and just used it as a seasoning for the fries. I added more fresh garlic and then drizzled them with malt vinegar for that traditional London Pub taste! You could certainly blend and use the Shallot Parsley as it’s intended use as a compound butter and use in combination with the olive oil for a few extra calories. This is a great example in the versatility of our products! One other mention; if you are not a fan of malt vinegar, drizzle with some freshly squeezed lemon juice instead!
Shallot Parsley Garlic Fries with Malt Vinegar
4 large russet potatoes, peeled and cut into strips
4 garlic cloves, minced
4 tsp. TZM Shallot Parsley Finishing Butter Blend
4 T. olive oil
Malt Vinegar to drizzle (optional)
In a small skillet, sauté garlic in 1 T. of olive oil for 1 minute.
Place potato strips,
into a large bowl and coat entirely with remaining olive oil.
Arrange potatoes in a single layer onto a sprayed baking sheet and bake at 400 degrees for 40 minutes until potatoes are tender and golden brown, turning them 4 times within the 40 minutes. Remove from the oven and season fries while still hot with the sautéed garlic and shallot parsley seasoning. Drizzle with malt vinegar or freshly squeezed lemon juice.
I love carrots, especially the little baby one’s…These beauties are so sweet; right out of the bag! I decided to pair up these orange gems with our Spiced Citrus n’ Honey Finishing Butter Blend! This recipe is worth a try…Easy, Healthy and Affordable! The dish is perfect along side any weeknight dinner, but fancy enough for a dinner party or holiday meal. You can bet this dish will be served on our Easter dinner table! If you want the kiddos to try it, you might want to entice them a bit with a little brown sugar on top. You can also add the brown sugar when finishing the glaze, right before serving!
Spiced Citrus n’ Honey Glazed Carrots
1 lb. baby carrots
4 T. prepared Spiced Citrus n’ Honey Finishing Butter
¼ C. brandy (orange juice may be used as a substitute)
black pepper to taste
brown sugar for topping (optional)
In a heavy skillet, place 2 T. of the prepared Spiced Citrus n’ Honey Finishing Butter. Place carrots into a pan on high heat and continue to stir, until carrots are caramelized in color. Remove carrots from skillet and set aside.
Turn heat to medium and add the brandy. Allow to evaporate, then add the remainder of the prepared butter.
When butter is melted, add the carrots back to the pan, add the black pepper and cover and continue cooking for 5 minutes, until carrots are done, and glaze is thick.
Place in a serving dish and sprinkle with brown sugar.
It has been really cold here in the Western Slope of the Colorado Rockies so I’ve been busy in the kitchen and working on some new original “comfort food” dish recipes! Macaroni & Cheese also known as “Mac n’ Cheese” is one of those dishes I consider “comfort food.” Traditionally, macaroni and cheese is prepared as a casserole and it involves using real cheeses. I then “jazzed” up the dish by using some other ingredients. No packaged in a box food mix here! The secret is our Southwest Seasoning. It really gives it that Southwestern flare of flavor! This is also very mild, so the kiddos will love this! You can certainly adjust the seasoning to your liking and omit the jalapenos. I’m super proud of this one and I know you will love it too.
Famoose Mac n’ Cheese
6 T. butter, divided
3 T. flour
1/3 C. milk
2 C. half n’ half
1 T. Dijon mustard
1 ½ C. corn niblets, thawed
2 jalapenos, finely chopped
1 ½ C. yellow onion, chopped
2 T. parsley
4 T. Zesty Moose Twigs n’ Stix Southwest Seasoning
¾ C. Panko bread crumbs
salt & pepper to taste
8 oz. cream cheese
2 C. shredded cheddar/jack cheese
1 Lb. elbow macaroni
Using a large heavy skillet, over medium heat, melt 4 T. of butter and add the flour to make a rue. Gradually add the milk and half n’ half; bring to boil; cook and stir for 2 minutes or until thickened.
Add the salt and pepper, onion, jalapeno, Dijon mustard, parsley, Southwest Seasoning and corn. Stir together until blended well.
Add cheeses and stir until cheese is melted, and sauce is smooth.
Cook macaroni to al dente and drain well.
In a separate bowl, place the macaroni and cover with cheese sauce, stir to coat.
Transfer to a greased 3 qrt. 13x9x2 inch baking dish. Melt the remaining butter and toss with bread crumbs.
Sprinkle over macaroni. Bake uncovered, at 350 degrees for 40 minutes or until golden brown.
Whether you’re grilling up wings, chicken, hot dogs or burgers, Potato Salad is one of the most popular menu choices as a side dish for any outdoor casual fare. It is relatively easy to make, the ingredients needed are inexpensive, usually serves a crowd and it can be made in advance. Having said that, let’s not underestimate its’ savory goodness! There are many Potato Salad recipes out there but I decided to keep this one simple. The melding of flavors and our delectable Willow of a Dillo Dill Seasoning is what takes an ordinary plain potato and turns it into a scrumptious Summertime favorite!
6-8 Medium Russet Potatoes, Diced
¼ C. Dill Pickles, Minced
½ C. Red Onion, Minced
½ C. Celery, Minced
2 T. Dijon Mustard
1 C. Mayonnaise
Extra Virgin Olive Oil
Willow of a Dillo Dilly Seasoning
In a sauce pan, boil potatoes until fork tender. Drain and let cool.
Makes 5 Cups
Twice Baked Potatoes!! Kids love them too, but they always seem to be so bland for the amount of time it takes to make them. So I came up with a recipe using our Bullseye Bacon n’ Chive Seasoning. A popular blend of cheese, herbs, and smoky vegetarian bacon. This really did jazz them up! You can blend it with softened unsalted butter and add it in or simply sprinkle some into the potato mixture. That is how I did it. This seasoning also makes a delectable cheese ball or simply add to sour cream for a tasty dip!! I plated them with some pork cuts that we marinated over night; using our Rack Ragin’ Cajun Seasoning. Here is the link for that recipe as it has been featured previously on our food blog. Pork
Bacon n’ Chive Twice Baked Potatoes
2 medium russet potatoes
1 C. shredded cheddar/jack cheese
2/3 C. sour cream
2 T. Zesty Moose Bacon n’ Chive Seasoning
salt & pepper to taste
Wash potatoes and pierce with fork. Preheat oven at 350 degrees and bake potatoes for 1 hour. When potatoes are done and slightly cooled, lengthwise cut off top portion of potato and remove.
Scoop the flesh from inside of entire potato and place in bowl.
Add the sour cream, cheese, Bacon n’ Chive Seasoning, salt & pepper to taste. Blend until creamy.
Spoon the mixture back into the potato skins.
Top with more cheese and bake in the oven for another 15 minutes.