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The Best of Ben Vaughn

The Best of Ben Vaughn

Ben Vaughn is about real food for real people. This is food how it was intended to be, fresh, fast, simple, affordable and healthy. This is the model for sustainable cooking at it's best. Our test kitchen designates that these recipes will become food experiences and traditions, from our families kitchen to your supper table. - Cheers

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  • My Chicken laid an Egg Salad

    My Chicken laid an Egg Salad My Chicken laid an Egg Salad

    My Chicken laid an Egg Salad

    My chicken laid Eggs! And with a few simple ingredients we will elevate a familiar eggs salad to new heights Chopped pimiento-stuffed olives, bacon, and Dijon mustard take a standard to new heights. Offer potato chips, cherry tomatoes, and sliced deli-style pickles alongside.
    View Recipe

    Prep Time

    25 minutes

    Cook Time

    12 minutes

    Serves

    6

    Ingredients

    • 12 Slices Low Sodium Turkey Bacon, cooked crispy
    • 8 large eggs, hard boiled
    • 1/3 cup Celery, chopped
    • 1/4 cup green olives, chopped with pimento
    • 1/2 cup mayonnaise olive oil based
    • 1 tablespoon Dijon Mustard
    • 12 Multi-grain bread, (slices)
    • 1/2 cup arugula leaves, organic
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    Directions

    Making the Salad

    Preparation Saut turkey bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. No need for salt in this recipe, the olives are salty in their brine Place toast slices on work surface. Divide egg salad among 6 toast slices. Place bacon, then arugula leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches and devour

  • Turnip & Potato Au Gratin

    Turnip & Potato Au Gratin Turnip & Potato Au Gratin

    Turnip & Potato Au Gratin

    A simple light and healthy entree or side. Utilizing both the turnip and the potato will add a balanced earthy, peppery flavor profile. With a soy milk option it appeals to most and keeps its integrity and remains shelf stable for a few extra days. Enjoy this dish that is cooked without seasonal boundaries
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    45 minutes

    Serves

    8

    Ingredients

    • 6 Turnips, peeled and sliced
    • 4 russet or idaho potatoes, peeled and sliced
    • 2 yellow onion, sliced 1/4 inch thick
    • 2 cups Low Fat Mozzarella Cheese
    • 1 cup bread crumbs, homemade
    • 4 tablespoons Mixed Herbs, thyme, basil, rosemary etc...
    • 1 tablespoon salt and pepper, To Taste
    • 2 cups soy milk, unflavored
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    Directions

    Preparation

    In a shallow casserole pan, wipe entire bottom of the pan with olive oil. In a larger bowl place turnips, potatoes, onions, cheese and soy milk. Season this mixture with salt and pepper and mix the mixture thoroughly to ensure all the cheese and onions are integrated. Once you have achieved this, pour the mixture into your casserole pan along with any residual cream. In a separate mixing bowl mix the herbs and breadcrumbs and season with a touch of salt and pepper. Once the herbs are evenly distributed, dust mixture over the gratin. Cover the gratin with plastic and aluminum foil and bake at 350 degrees for 45 minutes or until potatoes are knife tender. Remove from oven and allow to cool to room temperature before refrigerating.

  • Onion Marmalade

    Onion Marmalade Onion Marmalade

    Onion Marmalade

    Any true Southerner will admit that the secret pantry ingredient most often is a good marmalade. Experience this seasonal topping. With it's sweet, spiced and tangy pickled qualities it will compliment any table.
    View Recipe

    Prep Time

    25 minutes

    Cook Time

    20 minutes

    Serves

    15

    Ingredients

    • 6 cups red onion, thinly sliced
    • 4 cups champagne or white wine vinegar
    • 2-1/2 cups light brown sugar
    • 1 tablespoon red chili flakes
    • 1 pinch kosher salt
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    Directions

    Method

    Place all ingredients in a medium saucepan and bring to the boil. Reduce to a simmer and simmer mixture slowly to release all the sugars from the onions and create a thick syrupy quality. (AU SEC) Remove onions from heat, allow onions to cool in ice bath. Once cooled cover, label, date and refrigerate.

  • A Salmon Cure

    A Salmon Cure A Salmon Cure

    A Salmon Cure

    A buttery salmon filet only gets better with the perfect cure. Utilizing charcuterie techniques will bring the essential oils to the surface and provide a rich, deep flavor profile. Try this easy cure at home and incorporate salmon into your salads, sandwiches, garnishes and more
    View Recipe

    Prep Time

    24 hours

    Serves

    30

    Ingredients

    • 2 cups sea salt
    • 2 teaspoons whole black peppercorns
    • 1 tablespoon coriander seeds
    • 1 tablespoon garlic powder
    • 1 cup turbinado sugar or sugar in the raw
    • 2 tablespoons orange zest
    • 4 pounds salmon fillets
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    Directions

    Method

    1.) Combine all dry spices and mix well (include zest) 2.) Lay a piece of plastic wrap triple the size of the salmon on a half sheet pan. Place the salmon in the center of the pieces of plastic wrap, with the skin side down. 3.) Empty the seasoning mixture over the top and sides of the salmon. Use your fingers and spread the mixture evenly. Do not allow any part of the flesh of the fish to be exposed. 4.) Fold the additional plastic up and around the side of the salmon, folding in the ends securely. Wrap the salmon the entire salmon again with another layer of plastic wrap. 5.) Place the wrapped salmon on the half sheet pan. Top the salmon with another half sheet pan. Place evenly weighted objects on either end and in the middle of the sheet tray, for a total of about 8 pounds. Refrigerate for 24 hours. 6.) Remove and unwrap the salmon, scrape off the seasoning mixture. Rinse the salmon under cold water. And carefully dry. Your Salmon is ready to serve, slice paper thin. Enjoy

  • Ultimate Southern Mac "n" Cheese

    Ultimate Southern Mac "n" Cheese Ultimate Southern Mac "n" Cheese

    Ultimate Southern Mac "n" Cheese

    Once featured in Food and Wine Magazine, my over the top indulgent mac"n"cheese is a real crowd winner. Although it may feel like multiple ingredients, it's not an everyday recipe. But the special occasions aren't complete without it.
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    45 minutes

    Serves

    12

    Ingredients

    • 2 pounds elbow macarioni
    • 3 cups heavy cream
    • 1/4 cup white onion, fine chop
    • 2 tablespoons large garlic clove, minced
    • 1/4 cup all purpose flour
    • 10 fluid ounces goat cheese
    • 6 fluid ounces sharp white cheddar cheese
    • 1 cup parmesan cheese
    • 1/4 cup sour cream
    • 1 tablespoon flat leaf parsley, chopped
    • 2 teaspoons thyme leaves, chopped
    • 1-1/2 teaspoons lemon zest
    • 3 fluid ounces large egg yolk
    • 1 pinch sea salt and white pepper to taste
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    Directions

    Directions

    1.) Preheat the oven to 400 and butter a 10-inch cast-iron skillet. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta; return it to the pot. 2.) Meanwhile, in a large saucepan, bring the cream to a simmer with the onion and garlic. Transfer 1 cup of the cream to a bowl and whisk in the flour; return the mixture to the saucepan. Whisk over moderate heat until thickened, 5 minutes. Remove from the heat and whisk in the goat cheese, cheddar and half of the Parmesan until melted. Whisk in the sour cream, parsley, thyme and zest and season with salt and white pepper. In a bowl, gradually whisk 1 cup of the sauce with the egg yolks, then whisk the mixture into the saucepan. 3.) Pour the sauce over the pasta and stir to coat. Spread the pasta in the cast-iron skillet and sprinkle with the remaining Parmesan Bake for about 45 minutes, until bubbling and golden. Let the mac and cheese rest for 15 minutes, then serve.

  • Maple Leaf Farms Whole Heavenly Duck

    Maple Leaf Farms Whole Heavenly Duck Maple Leaf Farms Whole Heavenly Duck

    Maple Leaf Farms Whole Heavenly Duck

    My recent trip to China town inspires me to cook duck. So after devouring the entire duck and identifying each flavor and ingredient I will need, I head off to my own kitchen to recreate this timeless master piece utilizing the beautiful Maple Leaf Farms whole duck. Read more at http://www.bvate.com/duckdiaries
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    3 hours

    Serves

    8

    Ingredients

    • 8 pounds Whole Duck, untrimmed
    • 1 pinch salt and pepper
    • 4 tablespoons duck fat
    • 1 Orange, large whole without seeds
    • 3 large garlic clove, minced
    • 3 tablespoons fresh ginger, minced
    • lemongrass, stalk
    • 1/4 cup fresh cilantro, rough chop
    • 1/2 teaspoon black peppercorns
    • 1 tablespoon ground chilies
    • 2 tablespoons cocnut butter
    • 4 tablespoons honey
    • 1/4 cup fresh mint leaves
    • 2 cups Duck Stock
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    Directions

    Cooking Instructions

    Season duck generously with salt pepper. Pre-heat a large crock pot to medium-high. In a separate pan, brown your whole duck on all sides using the duck fat. This should take about 12 minutes. Transfer to plate and allow cooling. If there's too much duck fat in your pan, pour it off Add orange, garlic, ginger, lemongrass, cilantro, and peppercorns to your crock pot. Pour in broth and stir to combine, scraping up any browned bits into the crock pot. Now add your whole duck into the crock pot and liquid. Bring to a simmer without the lid and then reduce heat to medium-low, and cover to braise duck until tender, about 1 1/2 hours. Once the entire duck is tender, remove the lid, turn off the crock pot and carefully remove the duck from the pot. Observe the skin and make sure it's not damaged in the move. Try and keep the skin in tack and transfer to a sheet pan. Pre-heat your oven to broil. In a mixing bowl combine chilies, salt, honey and coconut butter. Generously slather the ducks skin with the sweet and spicy mixture. Once the duck is completely covered and the oven is at 500 degrees add the duck to the broiler. Brown the skin in the oven until bubbly and deep brown, rotating often and getting the most even color as possible. Once your duck is completely browned remove and allow cooling for 45 minutes. Strain the cooking liquid from the crock pot and place in a sauce pan, adjust the seasoning with chilies, salt and lime juice, reduce by half. You should have syrup of deep brown goodness. A little optional trick you can add one bag of minted tea to your reduction for huge deep flavors. Once your duck is cooled and your sauce is thickened serve the duck with the sauce as whole or you may to decide to break up the duck into manageable size portions. Garnish with citrus and cilantro and pour carefully your reduction to preserve the glass skin

  • Bacon Stuffed French Toast

    Bacon Stuffed French Toast Bacon Stuffed French Toast

    Bacon Stuffed French Toast

    It's breakfast and brunch all in one. My preference is Maple Leaf Farms duck bacon, because it's lean and adds just enough salt to compliment the sweetness. But you can use turkey bacon, or pork bacon for the innovative tasty treat.
    View Recipe

    Prep Time

    25 minutes

    Cook Time

    20 minutes

    Serves

    4

    Ingredients

    • 8 slices of bread, preferable day old
    • 12 slices of bacon, crispy
    • large egg
    • 1 pinch kosher salt
    • teaspoon light brown sugar
    • 1/2 cup milk
    • 1/2 teaspoon vanilla extract
    • 1 fluid ounce bourbon
    • 8 tablespoons unsalted butter, melted
    • 1 tablespoon pure maple syrup, topping
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    Directions

    Method

    Step 1: In a small bowl, beat the eggs with bourbon, salt, sugar, milk, and vanilla. Pour into flat bottomed dish large enough to accommodate a few slices of the bread. Step 2: Submerge the slices into the dish to soak up some of the egg mixture. Turn with a spatula and let them soak on the other side, but not too long, or they will be too saturated and difficult to handle. Gently remove the soaked bread slices and transfer to baking sheet. Step 3: Evenly divide bacon about three slices of crispy bacon to the top of each cheese portion. Finish the stuffed French toast with the additional soaked slice. Press the filled bread together firmly. Step 4: Place the stuffed French toast on a well-buttered baking sheet. Step 5: Place the sheet pan with the French toast in the preheated oven; bake for 15 to 20 minutes, turn after the first 8-10 minutes to brown on both sides. Serve immediately with melted butter, maple syrup and powdered sugar Serves 4.

  • Duck Meatballs wit Roasted Apples

    Duck Meatballs wit Roasted Apples Duck Meatballs wit Roasted Apples

    Duck Meatballs wit Roasted Apples

    Utilizing duck to it's fullest requires thinking outside of the box. These delicious savory meatballs are versatile and perfect for entrees, party appetizers and sandwiches. I've paired the sweet and deep flavors of the roasted fruit to off-set any pre-determined palate that believes duck has a lingering game flavor.
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    20 minutes

    Serves

    8

    Ingredients

    • 2 Maple Leaf Duck Breasts
    • 6 fluid ounces Duck Confit
    • 1/2 cup heavy whipping cream
    • 2 large eggs at room temperature
    • 3 medium size garlic cloves
    • 1 large carrot
    • 1/2 Yellow Onion
    • 1 large green bell pepper
    • 1 tablespoon thyme leaves, chopped
    • 2 red cripsy apples
    • 1 bulb of fennel
    • 1 tablespoon Olive Oil
    • 1 tablespoon Chilled Unsalted butter
    • 6 cups duck fat, or grape seed oil
    • 1 sea salt and pepper, to taste
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    Directions

    Method

    Cube the raw duck breast with the fat cap and reserve. Rough chop the duck Confit, then In a food processor add, both duck breast meat and Confit. Puree the two meats while adding the cream and eggs. Once all the meat and wet ingredients are combined add garlic and thyme. Pulse in your food processor for a few more seconds until well incorporated, scoop and reserve duck mixture in a large bowl in your refrigerator While your duck mixture is cooling, dice your onion, carrot and bell pepper. In a large saut pan add 1 tablespoon of olive oil and your diced onion, saut until tender, then add your carrot and bell pepper. Saut all your vegetables until tender, season liberally with Salt and Pepper. Preheat a Sauce Pot with your duck fat. This will act as a poacher, not a fryer. We want tender soft meatballs, not crispy fried. So watch your temperature for a very low heat poach. With a 1 ounce scoop begin to scoop your meatball mixture when it is completely chilled. Float the meatballs into the sauce pot of duck fat carefully one at a time, do not crowd the pot or you will reduce the temperature to drastically and they won't cook. I recommend cooking no more than eight meatballs at a time. As they begin to float this is your signal that they are cooked. Remove them from the fat and place on a paper towel to rest. Finish scooping and poaching each meatball carefully, as they finish sprinkle with salt and pepper on their exit from the duck fat while they are hot. Once your meatballs are finished, reheat the pan with your onion, carrot, and pepper mixture. Slice thinly the fennel bulb, and dice your apple. Once the cooking vegetables are simmering add the fennel and apples, saut over high heat until both the fruit and vegetable are tender. Once they are tender add 1 Tablespoon of cold butter and swirl to create a pan sauce, season with salt and pepper. Taste for accuracy. For plating add several meatballs to the plate, scoop over the vegetable and apple mixture. To finish the meatballs spoon over the savory pan jus, this dish serves perfectly for family style or single plates.

  • Foraged Fiddlehead Fern Pasta

    Foraged Fiddlehead Fern Pasta Foraged Fiddlehead Fern Pasta

    Foraged Fiddlehead Fern Pasta

    Each Spring yields Fiddleheads or Fiddlehead greens these are furled fronds of a young fern and harvested for the use as vegetables. If left on the plant, each Fiddlehead would unroll into a new frond. Fiddleheads are harvested early in the season before the frond has opened and reached its full height. Now for the dish, with it's earthy, savory and big texture this pasta is a big seasonal celebration.
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    10 minutes

    Serves

    4

    Ingredients

    • 1 pound whole wheat bow-tie pasta, cooked in salted rolling boil water
    • 8 ounces fiddlehead ferns, brushed clean with a tooth brush and rinsed
    • 4 ounces feta cheese, crumbled
    • 3 tablespoons toasted pine nuts
    • 1 teaspoon finely chopped shallots
    • 3 tablespoons extra virgin olive oil
    • 4 tablespoons small leek, diced 1/8 inch
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    Directions

    Preparation

    Begin with a pot of boiling water and season the water with kosher salt to taste like the ocean. Once the pot has reached a rolling boil, add your cleaned ferns to the pot, boil for 2 minutes and remove. Immediately submerge the hot ferns to an ice bath to shock, chill and stop the cooking process (they should be bright green and slightly crunchy) With the same boiling liquid add your bow tie pasta. Boil the pasta until cooked "firm to the tooth" not gooey and soft. In a saute pan, add the shallots, leeks and 2 tbsp of olive oil. Season to taste with Salt and Pepper. Cook your aromatics until translucent, on low heat. As the pasta begins to finish, add the pasta to the saute pan away from the heat, and include a few tablespoons of the well seasoned cooking liquid ( a.k.a salted water) reduce the liquid in the pan dry and finish with a drizzle of olive oil, add the ferns, crumbled feta cheese, and pine nuts. Toss quickly to restore heat to each of the ingredients and serve. This is an elevated simple and quite healthy dish that you can prepare seasonally with foraged ferns. If your fresh out of ferns, substitute with broiled asparagus, or peeled and blanched broccoli stalks. The salt content in the feta needs to be observed, be careful not to over season your saute pan. Fresh cracked pepper and lemon juice are great substitutes for cutting back on sodium. - Cheers

  • Broccoli Pickles

    Broccoli Pickles Broccoli Pickles

    Broccoli Pickles

    The recipe and mind set is straightforward, broccoli is very tasty and readily available. But in most application it has you throwing away the stalk. With a tiny but of attention to detail, the broccoli stalk is quite tasty. And because I'm a Southerner I need to fit the cliche and pickle everything in sight. Here is a simple pickled broccoli that lasts a life time, and helps create a tasty snack were there once was waste.
    View Recipe

    Prep Time

    1 hour

    Cook Time

    15 minutes

    Serves

    20

    Ingredients

    • 2 Broccoli heads, stem only
    • 4 garlic clove, whole
    • 2 cups champagne or white wine vinegar
    • 1 cup water
    • 1/2 tablespoon kosher salt
    • 3 tablespoons pickling spices
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    Directions

    Preparation

    1. Cut up enough broccoli stems so they fit in your jar with the prerequisite 1/2 of clearance. Place in jar with garlic. For fun add some chilies 2. Boil the vinegar, water, salt and spices.These are refrigerator pickles. 3. Pour the mixture over the stems Cap tightly and place in fridge. They should be ready to eat in 2 days and will last for 4 weeks

  • Savory Potato Cakes

    Savory Potato Cakes Savory Potato Cakes

    Savory Potato Cakes

    Finding the perfect home for day old delicious savory potatoes isn't as difficult as you may think. When we make mashed potatoes at home I always add a few extra spuds so I have left overs in the morning for breakfast. This recipe utilizes familiar and delicious Main Street Bistro Mashed Potatoes from Reser's. Let me tell you with children at your feet in the kitchen who ever has time to peel, dice and boil potatoes. This recipe is for those busy folks that want quick, familiar and affordable. With homemade as the thread
    View Recipe

    Prep Time

    15 minutes

    Cook Time

    15 minutes

    Serves

    8

    Ingredients

    • 8 fluid ounces Reser's Mashed Potatoes, Make sure they are cold not warm when making the recipe
    • 1 medium yellow onion, minced
    • 1 whole egg
    • 1 fluid ounce grapeseed oil
    • 3 tablespoons greek yogurt
    • 1 tablespoon flat leaf parsley, 2
    • 2 tablespoons chives, fine sliced
    • 1 teaspoon lemon zest
    • 1 tablespoon all purpose gluten free flour (or regular all purpose if gluten free is not necessary)
    • 1 large potato, white purle or orange, shredded
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    Directions

    Directions

    1. In a large mixing bowl, combine Reser's MSB mashed potatoes, beaten egg, flour, minced onions, grated raw potato, and parsley. Mix to incorporate 2. Place a skillet on flame and heat olive oil in it. Watch the grape-seed oil very carefully, and do not let it smoke. 3. Spoon a portion of the potato mixture into the hot oil until you fill the skillet. The oil should be hot enough for the cakes to sizzle nicely. 4. Smooth out each potato cake roughly into a circular shape. Cook until nice and brown. Flip and cook on the other side until done. 5. Remove cakes from the skillet and place them on paper towel to drain. 6. Mix your Greek yogurt with chives, lemon zest and Salt and Pepper to taste. Serve as a dipping condiment Find recipes like this and more at www.BVate.com

  • Whole Wheat Pasta with Avocado and Basil

    Whole Wheat Pasta with Avocado and Basil Whole Wheat Pasta with Avocado and Basil

    Whole Wheat Pasta with Avocado and Basil

    Simple, Affordable and Healthy. This light but substantial recipe will quickly become a regular staple in the kitchen and your expanding cooking repertoire
    View Recipe

    Prep Time

    5 minutes

    Cook Time

    10 minutes

    Serves

    2

    Ingredients

    • 1 avocado, large without pit
    • 1 tablespoon fresh lemon juice
    • 1/2 teaspoon kosher salt
    • 3 tablespoons chopped garlic
    • 6 fluid ounces whole wheat fettucine pasta
    • 1/4 cup fresh basil
    • 1 teaspoon grapeseed oil
    • 1 teaspoon lemon zest
    • black pepper, as needed
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    Directions

    Directions

    Directions: 1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes. 2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until creamy, Lets add in the pitted avocado, basil, and salt. Process until smooth 3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Makes 2 servings

  • Tofu Tacos

    Tofu Tacos Tofu Tacos

    Tofu Tacos

    A variation to every dish is an essential key to being a great chef or cook. And being versatile and able to accommodate special dietary requests while not reinventing the entire kitchen is important. Being able to cook and think on your feet will empower you to experiment more often with flavors and techniques . Use this recipe as is... Tofu Tacos, or add Fish, Chicken or just Veggies. Anyway you cook it, it's delicious
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    15 minutes

    Serves

    6

    Ingredients

    • 1 Firm Tofu, one container drained
    • 1 cup Reser's Baja Salsa Medium
    • 3 tablespoons red onion, minced
    • 1 cup red cabbage, shaved
    • Juice from 1 Lime
    • 1 tablespoon galic, minced
    • 2 tablespoons chopped fresh cilantro
    • 1 teaspoon kosher salt, TT
    • 12 Don Pancho Whole Wheat tortillas, warmed
    • 4 tablespoons crumbled queso fresco
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    Directions

    Directions

    Remove the tofu and drain, slice the tofu 1/2 inch thick. and rest on a paper towel. Spread half of the Reser's Baja Salsa on one side of the sliced tofu. Cover with an additional paper towel and place between two weighted surfaces. (baking sheets) Allow the weight to press the water content away from the tofu while absorbing the flavor of the salsa. Once the firm tofu is dry, (2 hours). Slice into match stick size pieces. Remove the excess salsa, and pat dry Over a medium heat pan fry the tofu in grape-seed oil, garlic and onion for 5 minutes. Add the Reser's Baja Salsa to the skillet and stir. Cook for 3 minutes. Stir in the chopped fresh cilantro. Spoon the tofu mixture into your warm tortilla shells. Top the mixture with cabbage, tomatoes, lime juice, avocado, pinch of salt and additional salsa. You may pre-dress your cabbage with lime juice, salt, and grape seed oil 30 minutes ahead of time if you want to have more well rounded incorporated flavors. This will also breakdown the raw and crunchy texture of the cabbage.

    Options:

    For Vegan please choose the no cheese recipe and add 1 cup of black-beans For gluten free please select gluten free tortillas by Don Pancho's And for the grill alternative select the Kenmore Elite grill for grilling the tofu or selected proteins this will enhance flavor and texture and create a memorable backyard experience

  • Chorizo and Asparagus Hash

    Chorizo and Asparagus Hash Chorizo and Asparagus Hash

    Chorizo and Asparagus Hash

    Simple, Healthy and Delicious for any breakfast, brunch or lunch. We are serving a Five-minute egg with crumbled chorizo, crunchy asparagus hash and fresh herbs. Dig-in folks.
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    15 minutes

    Serves

    4

    Ingredients

    • 2 cups spanish chorizo, chopped in Kenmore Elite food processor
    • 4 extra large eggs, (see 5-minute egg recipe)
    • 1 asparagus, bunch
    • 1 small onion, minced
    • 2 teaspoons grape seed oil
    • 1 tablespoon Fresh Chopped, Basil, Thyme, Oregano
    • 1 pinch kosher salt, for the asparagus
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    Directions

    Directions

    In your Kenmore Elite food processor pulse the chorizo until small and chunky. If your chorizo has a thick outer layer casing, remove before pulsing. On your range, prepare a saute pan for your sauteed minced onions in grape-seed oil. Pre-heat your Kenmore Elite oven to 450 degrees. Oil and Salt your Asparagus and cook in the hot oven for 6 minutes, until blistered and brown while still slightly crunchy Saute your onions, and add the chopped chorizo to the onion and create a savory mixture. See Cookmore recipe for 5-minute Egg and follow the steps below To assemble, spread evening the cooked asparagus, top with chorizo, and fresh herbs. Once your 5-Minute eggs are prepared, top the mixture with (1) egg per person.

    5-Minute Egg recipe link

    https://cookmore.com/recipe/five-minute-egg/

  • Stone Mill Kitchens Grilled Cheese

    Stone Mill Kitchens Grilled Cheese Stone Mill Kitchens Grilled Cheese

    Stone Mill Kitchens Grilled Cheese

    Stone Mill Kitchens created by Reser's Fine Foods has a variety of flavors but also multiple recipe applications. Check-out this over the top, super indulgent grilled cheese that will make you the Star of any meal or party
    View Recipe

    Prep Time

    5 minutes

    Cook Time

    10 minutes

    Serves

    2

    Ingredients

    • 4 slices of raisin bread
    • 4 tablespoons Stone Mill Kitchen Dip, recipe shows Parmesan, Artichoke, Spinach
    • 2 tablespoons Bacon, crispy and chopped
    • 8 fresh basil, Leaves (whole)
    • 1 tablespoon balsamic vinegar, 1- Tbsp per sandwich
    • 2 tablespoons grapeseed oil, 1-Tbsp per sandwich
    • 2 teaspoons fig preserves
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    Directions

    Building The Perfect Sandwich Instructions:

    1.)Slice your raisin bread 2.)Choose your flavor of Stone Mill Kitchen dips and spread 3.)Evenly spread on both sides of your raisin bread 4.) Add the chopped crispy bacon to one-half of the sandwich 5.) Lay your basil as lettuce on the other half 6.)Smear the fig preserves and close the sandwich 7.) Pre-heat your pan to medium low. Using a lower temperature is best, based on the sugar content in the bread. (Also very tasty sandwich for the grill) 8.) Add the grape-seed oil and brown the sandwich slowly on both sides. 9.) EAT immediately and repeat steps 1 through 9 For this recipe and similar recipes visit: http://www.stonemillkitchens.com/ for product locations and details.

  • B.L.T. Burger

    B.L.T. Burger B.L.T. Burger

    B.L.T. Burger

    Summer is grill time. Each year calls for a bigger, better burger. This burger recipes utilizes all the delicious traditional burger toppings and spins them inside out. Try the easy, inexpensive tasty burgers year round, and don't forget to think outside of the box, it's just more fun.
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    15 minutes

    Serves

    8

    Ingredients

    • 4 pounds fresh ground beef 80/20
    • 2 large tomatoes (approx 3 cups cut up) - fresh from the garden, candied (see recipe)
    • 1 leek, sliced thin and caramelized
    • 1 cup cooked bacon, chopped
    • salt and pepper, to taste
    • 1 large egg
    • 3 tablespoons light brown sugar
    • 1/2 cup white wine vinegar
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    Directions

    Directions

    1.) Begin by preheating your Kenmore Grill to medium 300-350 2.) Allow your burger grind to rest on the counter and come to room temperature. 3.) In a large pan on the range, rough chop the tomatoes and saute until somewhat dry. Add the brown sugar and allow to caramelize. Once the tomatoes begin to stick to the pan, add the vinegar and scrape the candied contents from the bottom of the pan to loosen and reincorporate Cook the tomatoes dry. 4.) Next slice the Leek, into very thin strips 1/8 inch. On your Kenmore range add the leeks to a preheated skillet with 1 tablespoon of oil and begin to caramelize. 5.) Once the tomatoes are leeks are cooled reserve. 6.) In the oven, bake your bacon at 400 degrees until crispy. Cool the bacon and rough chop (like bacon bits) 7.) Reserve the bacon fat until cooled and pour over the burger meat. (adds a smoky, silky texture and balances the bacon, tomato, leek filling) 8.) In a large bowl, add the burger meat, pepper to taste, crumbled bacon, caramelized leeks, and candied tomatoes. Whisk your 1 egg, and pour over the mixture. Kitchen Tip: Don't salt the burger meat prior to grilling. It will oxidize your beautiful pink color grind and leave it looking grey and unappealing 9.)Use your counter top mixer on medium to mix the B.L.T. burger mixture well (2-3 minutes). You want it creamy and smooth. Once it's combined, form your patties. Grilling tip: Square patties allow more space and even cooking on a grill. Try using a square mold at home wrapped in plastic wrap and spray with non-stick spray. It also allows more meat to bun ratio. 10.) Refrigerate your burgers until firm and cold. Add to the grill and season with salt if desired. This burger eats like a meal. Enjoy your homemade B.L.T Burger

  • Seasonal Lemonade

    Seasonal Lemonade Seasonal Lemonade

    Seasonal Lemonade

    On one my favorite cookbook authors Edna Lewis a.k.a (The Great Grandmother of Southern food) in her recipe for lemonade calls for fresh lemons, sugar, ice and well water. It can't possibly get any more interesting and romantic to a food lover when a recipe calls for well water. This recipe slightly different, no well water, and we are using several citrus fruits.
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    Cook Time

    10 minutes

    Serves

    8

    Ingredients

    • 1 Pellegrino, 17 ounces
    • 3 fresh orange juice
    • 3 large lemons, juice
    • 1 cup agave nectar
    • 1 fresh lime juice
    • 1/2 gallon water
    • pinch salt
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    Directions

    Directions:

    With room temperature water, dissolve the agave nectar. Cut in half each of the fruits, squeeze and strain the juice into the sweetened water. Remove all the seeds from the excess fruit Place the juiced fruit into the water to increase flavor Add a pinch of salt, and the ice cold Pellegrino Chill in the refrigerator, and to enhance the refreshing beverage, make ice cubes from the fruit drink.

    Variations

    Add fresh mint and basil for a floral punch Use the fruit base as a mixer for summer time cocktails

  • Resers Truffle Mac"n" cheese balls

    Resers Truffle Mac"n" cheese balls Resers Truffle Mac"n" cheese balls

    Resers Truffle Mac"n" cheese balls

    Mac"n"cheese isn't rich enough you say? Well here is my version of beautifully fried, truffle mac"n"cheese balls that will literally have you on the invitation list at every neighborhood gathering.
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    Cook Time

    10 minutes

    Serves

    12

    Ingredients

    • 1 Resers Mac"n'Cheese, 10 ounces
    • 1 small yellow onion, minced
    • 3 large cloves of garlic, minced
    • 1 tablespoon white truffle oil, Black or White
    • 1 large egg white
    • 1/2 cup Parmesan Cheese, grated
    • 1 teaspoon thyme leaves
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    Directions

    The Easy Part

    Specifically using Resers Mac"n"Cheese Top Bake Main Street Bistro ready to serve entree, place 10 ounces into a bowl. Nothing pairs better with truffle oil than thyme and mac"n"cheese. So here is the easy part quick and dirty. Combine all the ingredients, mix well, but don't over mix. You want to still have the noodles intact. Once you have all the ingredients well incorporated, ball those suckers up! Maybe 1.5 ounce balls. Lay on a sheet pan and place in your freezer. Meanwhile back in the kitchen, pre-heat the oil in your pan on the range. We should run the oil at about 300 degrees. Once the mac"n"cheese balls are firm and cold (not frozen) begin to fry. Please add 2 or 3 at a time, too many will reduce the oil temp and turn your snack into a hot mess. Fry until golden brown, rest on a paper towel and for additional calories and a kick, add a drizzle of truffle oil and sprinkle of Parmesan cheese So that was the easy part. Now the hard part...don't eat them all. Please eat responsibly and share with a friend. - cheers