Recipes

We have been making food look great for over a decade.

Here are some recipes from our show...try them for yourself!
Latest 'About the Dish' recipe at the bottom.

Cranberry Green Beans

2 lb Fresh Green-Blanced
½ Red Onion-julienne
8 Bacon Strips-diced
2 cups Cranberries-dried
1 Cup Feta Cheese Crumbles Salt, pepper, and garlic mix

Directions:
Heat a medium cast iron skillet over medium high heat. Add diced bacon and cook until just crisp, and add red onions. Cook until the onions have started to soften, about 3 to 4 minutes. Add blanched green beans and season them with salt pepper and garlic mix. Toss green beans as needed to coat with rendered bacon fat. Once the beans are hot and soft but still green, add cranberries and remove from heat. Add the feta and toss again. Season to taste.

Prime Rib Dinner

1.8 lb. Ribeye Loin
Seasoning:
1 cup Kosher Salt
1/8 cup Course Black Pepper
1/8 cup Granulated Garlic
¼ cup Smoked Paprika
¼ cup Dark Chili Powder

Directions:
Preheat oven to 400 degrees. In a small Bowl, combine all seasoning ingredients and mix very well. Coat ribeye thoroughly with the seasoning mix all over. Keep fat cap on top for the juices to moisten the meat. Place in the center of the oven for 2 hours. Allow the meat to rest for at least 10 minutes before serving. Enjoy!

Cajun Remoulade

1 qt Mayonnaise
1 tbsp lemon juice
1 tbsp Hot Sauce
1 c Spicy Mustard
2 tbsp Cajun seasoning
1tsp Cayenne Pepper
1 tsp Italian seasoning

Directions:
Combine all ingredients and mix thoroughly.

Boursin Mash Potatoes

1 lb Golden Potatoes
2/3 stick Butter-unsalted
½ cup Boursin Garlic Herb cheese
Salt & Pepper

Directions:
1. Boil the potatoes until they are soft enough to penetrate with a toothpick or a skewer. Drain water.
2. Add butter, cheese and salt and pepper and with a potato masher blend until smooth. Season to taste.

Cottage Cheese, Turkey Bacon, and Egg White Muffins

½ tsp Olive Oil
16 oz Egg Whites
½ cup Hiland Dairy Small Curd Cottage Cheese
½ tsp Granulated Garlic
¼ tsp Table seasoning
¼ cup Shallots-chopped
¼ cup Green Onion-chopped
1 Yellow Bell Pepper-chopped 1 cup Kale fresh-chopped
6 Turkey Bacon slices-halved ½ cup Colby Jack Cheese-shredded

Directions: Preheat the oven to 350°. Spray a nonstick 12 cup muffin pan generously with oil so the eggs don't stick. Sauté the shallots onions and bell pepper over medium low heat until tender, 5 to 6 minutes. Add the kale and cook for one more minute. Meanwhile in a large bowl combine the egg white’s cottage cheese granulated garlic and seasoning. Add the veggies and mix. Line each cup of the muffin tin with a half a slice of Turkey bacon around the edges and pour the egg mixture in. About 1/3 of a cup each. Top with shredded cheese and bake in the center of the oven for about 25 minutes until set.

Cottage Cheese Frittata

1/2 lb ground chicken sausage
8 large eggs
1/2 cup Hiland Dairy Small Curd Cottage Cheese 1/2 cup grated parmesan cheese
1 Cup spinach
¾ teaspoon salt fresh ground pepper
Cooking spray

Directions:
1. Preheat oven to 350°.
2. Lightly spray a 10 inch oven safe skillet with cooking spray.
3. In a medium bowl whisk eggs cottage cheese parmesan cheese salt and pepper. Set aside.
4. Add sausage to a skillet breaking it up into small pieces with a wooden spoon over medium heat and cook until browned. Add the spinach to wilt. 5. Once the meat and spinach is ready add the eggs right to the skillet and turn the burner off.
6. Bake in the oven until top is set about 16 to 18 minutes.
7. With a spatula carefully slots frittata out of the skillet onto a cutting board and cut into wedges.

Lasagna Roll Ups With Cottage Cheese

- 2 cups homemade or jarred marinara sauce, plus more for serving
- 8 uncooked lasagna noodles, wheat or gluten-free
- 16 ounces Hiland Dairy Low fat Cottage Cheese
- 1/2 cup Powder Parmesan Cheese
- 1/4 cup chopped parsley
- 2 tbsp pesto, prepared or homemade
- 1 large Egg
- 1 tsp Kosher Salt, Black pepper to taste
- 1/2 cup part skim mozzarella cheese, shredded (about 3 oz)
- basil or parsley, optional for garnish

Preheat oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 12 or medium baking dish. Add a layer of the mozzarella cheese. Meanwhile, bring a large pot of salted water to a boil. Cook noodles according to package directions, then drain. In a large bowl combine cottage cheese, Parmesan, parsley, pesto, egg, 1/2 teaspoon salt and black pepper and mix. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of cheese mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles. Ladle remaining sauce over the noodles and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish careful not to touch the cheese and bake for 40 minutes, or until cheese melts. Makes 8 rolls.

Seared Duck Breast with Cranberry Compote, White Sweet Potato Hash and Orange Cauliflower Purée

- 1 - orange cauliflower-cut into florettes
- 2 white sweet potatoes - peeled and diced
- 1 red onion - diced Salt, pepper and garlic mix
- 1 tbsp bacon, fat
- 3 oz unsalted butter Smoked paprika Dark
- Chili powder 5 oz of Duck breast
- Cayenne pepper Curry
- 1 cup of heavy cream
- 1 tsp dried thyme
- 8 ounces fresh cranberries
- 1/2 cup of bourbon

Get water heated up to boil cauliflower for 5 minutes. Then get a sauce pan at medium heat, add 1 TB of bacon fat. Once red onion is cubed up, add it to the bacon fat. Stir for about two minutes until translucent and brown on the edges. Add unsalted butter and melt in with the onions. Then add the potatoes and get the hash started. Season with Salt, pepper and garlic mix. A dusting of Smoked paprika and dark Chili powder. Stir and cook until potatoes are soft. Serve hot.

Next is the Duck - with the sharp knife, score the skin of each duck breast. Cut three slits each. Start heating the skillet to medium. Season the breast with salt and pepper, chilli powder, paprika, a little bit of cayenne pepper and curry. Heat cast iron skillet to medium. Add 1 TB of bacon fat to and sear duck breast skin side down for four minutes per side. Remove and allow them to rest for five minutes.

For Cauliflower purée, after boiled, put orange cauliflower-cut into florets in the blender. Season with salt, pepper and garlic and thyme. Start the blender on medium and pour in warmed cream. Season to taste.

Cranberry compote, use 8 ounces fresh cranberries and half a cup of bourbon. In a small skillet, bring the cranberries to temperature and add the bourbon. Allow bourbon to soak into the cranberries. Smash and serve on top of the duck breast.

Brook Shrimp Bisque

- 1/2 LB Hiland dairy butter unsalted - split
- 1 LB shrimp shells
- 2 LB 26 / 30 count shrimp diced
- 1 cup carrots - diced
- 2 cups onion - diced
- 1 cup Brandy
- 1 cup white wine
- 1 tsp. tomato paste
- 2 cups Hiland dairy heavy cream
- 1 tbsp. Thyme dry

In a medium stock pot, melt 1/2 a stick of butter. Add shrimp shells and season with salt and pepper. Stir to cook until the shelves turn pink. Remove and set aside. In the same pot, melt the other half of the stick of butter and sauteed carrots and onions until almost browned. About 3 or 4 minutes. Return shrimp shells to the pot. Add brandy and white wine and bring to a boil.

Make the fish Fume by bringing 4 cups of water to a boil and adding 8 ounces of raw shrimp and salt pepper and garl ic. Cook for 5 minutes. Remove and set aside.

Carefully add the contents of the shrimp shell pot to the blender. Blend until smooth. Add the fume and the extra shrimp and blend. Strain through a fine strainer or cheesecloth and return to the stock pot th e liquid leftover. Bring to a simmer. Discard the solids from the stranger.

Meanwhile, in a medium sauté pan add 1/2 stick of butter. Sauté diced shrimp for one minute. Add tomato paste and seasoning. Cook until the shrimp is pink . This is a garnish for our bowl. Remove and set aside. In that same pot, add cream to deglaze the pan . Once the cream is warm add it to the master batch and blend season to taste.

Place a few ounces of cooked shrimp in the bottom of your serving bowl. Add dried thyme leaves an d the liquid. Garnish with Thyme and serve.

Shrimp and Vegetable Stir Fry

- 1 cup Soy Sauce
- 1 1/2 tbsp Ginger-fresh, minced
- 1 ½ tbsp. Garic-fresh, minced
- 1 tbsp Sesame Oil
- 2 tbsp. Hoisin Sauce
- 2 tbsp. Chili Garlic Paste
- ½ cup Brown Sugar
- 1 Tbsp. Corn Starch
- 1 Cup Water
- 2 tbsp. Cilantro Leaves-chopped
- 2 tbsp Butter Unsalted Hiland Dairy-split
- 1 Cup Andouille Sausage-sliced
- 1 lb. 16/20 Tiger Shrimp-peeled and deveined
- Salt, Pepper, Garlic, Curry Powder mix
- 1 Red Pepper -julienne
- 1 Orange Pepper-julienne
- 1 cup Snow Peas
- 1 Bunch Asparagus-only the top 4 inches
- Chopped Cilantro-garnish
- 1 tbsp. White Sesame Seeds-garnish

In a medium sized mixing bowl, combine soy sauce, ginger, garlic, sesame oil, hoisin sauce, chili garlic paste, and brown sugar. In a measuring cup place the cornstarch and fill it with One Cup of water. Combined very well. Add it to the bowl with the other ingredients and finish with cilantro. Mix very well and set aside. In a cast iron walk, add one tablespoon of butter. Once the butter is melted brown the sausage. Add the shrimp and cook until just pink. Remove and set aside. Return the walk to the burner. Add another tablespoon of butter. Add all the vegetables and sauté. About two to three minutes. Return the shrimp and sausage. Add the liquid and bring to a boil. It will become thick and delicious. Season to taste. Serve atop white rice and garnish with cilantro and sesame seeds.

Scallop Risotto

YOUTUBE LINK TO SHOW

Ingredients:
- 2 Cup Arborio Rice-rinsed
- 1 Yellow Onion-medium size
- 1 stick butter-unsalted-divided into quarters
- 1 Cup White Wine
- 8 Cups Chicken Stock
- 1 lb. 10/12 Scallops
- 1 Cup Kosher salt
- 1/8 Cup Black Pepper
- 1/8 Cup Granulated Garlic
- 1/8 Cup Dark Chili Powder
- 1/8 Cup Smoked Paprika
- 1 Orange Bell Pepper-diced
- 1 Cup Baby Bella Mushrooms-diced
- 1 Yellow Onion-diced
- 1 Asparagus Bundle-chopped-top 4 inches
- 1 Cup Sundried Tomatoes
- 1 Cup Parmesan Cheese-grated
- 2 Cup Hiland Dairy Heavy Whipping Cream
- 2 Tbsp of Fresh Parsley

Directions: make rice: In a nonstick skillet, on medium heat quarter stick of butter. Add diced onions and saute for one minute. Add arborio rice, and toss with a spatula to toast. About 1 1/2 minutes. Add white wine. Once the rice has soaked up the white wine, add 2 cups of chicken stock. Bring to a boil until the rise has soaked up all of the stock, and add two more cups of chicken stock. Repeat until chicken stock is gone. Remove rice place it on a small sheet tray and allow to cool. In a small bowl combine salt pepper garlic chili powder and paprika. Mix thoroughly. Set aside. Make sure scallops are dry by placing them on a paper towel and placing a paper towel on top to gently pat them dry. Do not smush. Place a large cast iron skillet over medium heat. Add a quarter stick of butter. While the butter is melting season all sides of your scallops. Working in batches place the scallops flat side down in the brown butter on half of the skillet. Sauteed for 2 minutes. Flip the scallops into the unused half of the cast iron skillet and saute for two minutes. Remove to a paper towel and repeat until scallops are cooked. The final step is to place a nonstick skillet over medium heat. Melt 1/4 stick of butter. Saute the bell Peppers mushrooms onions asparagus until soft. About two to 2 1/2 minutes. Add sun dried tomatoes and the cooked arborio rice. Add heavy whipping cream One Cup at a time until rice is loosened and vegetables are combined. Use the other cup sparingly and only if needed. Mix in parmesan cheese. Serve with lemon zest.

Product/service

YOUTUBE LINK TO SHOW

For The Chicken:
- 2 large boneless and skinless chicken breasts , halved horizontally
- 1 teaspoon garlic powder
- 1 teaspoon salt
- Cracked pepper
- Juice of half a lemon
- 4 tablespoons flour (all purpose or tapioca)

For The Sauce: - 1 tablespoon butter - 2 teaspoons oil
- 1 medium-sized yellow onion
- 2 tablespoons minced garlic (or 6-8 cloves garlic, minced)
- 1 Shallot
- 1¼ cup chicken broth (stock)
- 1 cup Heavy Whipping Cream
- ¼ cup Flour - 2-3 tablespoons lemon juice (adjust to your tastes)
- 2 teaspoons dried Italian mixed herbs**
- 2 tablespoons fresh parsley
- Lemon slices or wedges , to serve For the

Potatoes:
- 6 Yellow Potatoes
- 1/2 cup Pearl Mozzarella

INSTRUCTIONS: Season chicken with garlic powder, salt and pepper. Squeeze the lemon juice of half a lemon over each fillet, rubbing it into each fillet. (The next step is optional): Add the flour to a shallow bowl and dredge each fillet in the flour; shake off excess and set aside.

Heat the butter and oil in a large skillet or non stick pan over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 4-5 minutes per side, depending on the thickness of your chicken). Transfer onto a warm plate.

Add the onion and garlic to the pan and fry until onion is translucent (about 3 minutes). Reduce heat to low-medium heat, add the broth. Season with salt and pepper, and continue to cook to reduce down slightly (about 6 minutes). Add in the cream and bring the sauce to a gentle simmer for about 5 minutes until it begins to thicken. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).

Pour in the lemon juice, allow to simmer gently for a further minute to combine. Stir in the Italian herbs. Add the chicken back into the pan, cover with the sauce and serve over rice, pasta, steamed vegetables or zucchini noodles. Garnish with lemon slices or wedges and parsley.

NOTES: *You can substitute Heavy Whipping Cream for light (or reduced fat) cooking cream or half and half. **If you don't have access to Italian dried herbs, use 1 1/2 teaspoons dried basil and 1/2 teaspoon dried oregano.

Strawberry Goat Cheese Brushcetta

YOUTUBE LINK TO SHOW

INGREDIENTS:
- 4 to 5 ounces goat cheese
- 1 pound strawberries, hulled and cut into bite-size pieces
- 2 tablespoons honey
- 2 tablespoons extra-virgin olive oil
- 1 whole-grain baguette or small loaf of crusty whole-grain bread (about 14 ounces), cut into 1/2-inch slices
- Small handful of fresh basil leaves, torn into little pieces or cut
- Freshly ground black pepper

DIRECTIONS: Preheat the oven to 350 degrees F with racks in the middle and upper third of the oven. Line two large rimmed baking sheets with parchment paper for easier cleanup. Set the goat cheese on the counter to soften up a bit. On one baking sheet, toss the strawberries with the honey, then spread the strawberries into a single layer. Bake on the upper rack until the fruit is tender, juicy, and collapses on itself, 20 to 25 minutes, tossing halfway. Watch the fruit on the edges of the pan, as the honey can burn quickly. Meanwhile, on the remaining baking sheet, brush the olive oil lightly over both sides of each slice of bread. Bake on the middle rack until the toasts are golden on top, 10 to 12 minutes. Once the toasts are cool enough to safely handle, top each one with a smear of goat cheese, followed by a spoonful of roasted strawberries and their juices. Finish off the crostini with a sprinkling of torn basil and black pepper. Crostini are best served immediately.

Panseared trout with strawberry pico de Gallo

INGREDIENTS:
- 2 whole skin on trout fillets
- 6 tbsp Hiland Dairy unsalted butter
- 1 Tbsp Salt Kosher
- 1/4 tsp Black Pepper
- 1/4 tsp Granulated Garlic
- 1/4 tsp Cheyenne Pepper
- 1 tsp Smoked Paprika
- 1 tsp Chili Powder
- 5 strawberries-diced
- 6 golden tomatoes, diced
- 1/2 small red onion, diced
- 1 tbsp confetti blend, chopped

DIRECTIONS: Combine all of the spice ingredients and set aside. The fish fillets, dry, and season with the spice mix. Butter and a skillet allow it to melt and cook fish for two minutes each side remove and set aside.

For Strawberry pico de Gallo, in a small bowl, combine all ingredients and serve on top of season cooked trout.

Strawberry Lemonade

INGREDIENTS:
- 10 lemons, juiced, about 1 cup of fresh lemon juice
- ¾ cup super fine sugar
- 4 cups warm water
- 8-10 strawberries, tops removed
- ⅓ cup fresh basil
- ½ cup vodka optional

DIRECTIONS:
Juice the lemons and transfer the juice into a large pitcher. Add the sugar and the water and stir to combine and dissolve the sugar. Let cool entirely. Add the strawberries and basil. Using an immersion blender, blend the mixture for about 20 seconds just until the mixture turns pink and the basil is finely chopped. Strain out any of the basil bits if you don't want them, they'll have already infused into the drink. Add alcohol if desired. Serve over crushed ice and enjoy!

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