Recipes

Various recipes submitted by Mission employees, foodservice community members, and you!

  • Valentine Brownies a la Bakery Lorraine

    Our friends over at The Bakery Lorraine in San Antonio were nice enough to share with us one of their favorite Valentine recipes. Enjoy the Bakery's Perfect Brownies.  After all, who doesn't love a little chocolate on Valentine's Day? 

     

    The Bakery Lorraine's Perfect Brownies

    (Makes a 1/2-sheet pan) Ingredients 12 oz butter, melted 9 oz unsweetened chocolate, chopped 6 eggs 3 c sugar 1 T vanilla 1 1/2 c all purpose flour 3/4 c Dutch processed cocoa powder 1/2 T salt 3/4 t baking powder  1 1/2 T oil  Optional: 1 c toasted walnuts, roughly chopped 1 c 61% mini chocolate chips Instructions: 1. Preheat oven to 325F. 2. Pour your hot melted butter over the unsweetened chocolate.  Let sit for a few minutes till chocolate softens and stir until all the chocolate is melted and the mixture is uniform.  3. In a mixer, using a paddle attachment, beat eggs, sugar and vanilla until it forms thick ribbons and mixture is pale yellow.  4. Combine dry ingredients (flour, cocoa, salt, baking powder) and add to egg mixture alternately with chocolate-butter mixture. 5. Lastly, fold in oil, walnuts and chocolate chips. 6. Pour into a 1/2 sheet pan lined with parchment.  Bake for approximately 18-20 minutes, rotating the pan halfway through the baking time. To learn more about the Bakery Lorraine, visit their website or find them on Facebook! Thank you Jeremy and Anne for your sweet contribution! (no pun intended.)
  • Bobby Flay's Shellfish Gumbo

    On cold winter nights, sometimes the best comfort food at the end of a long day is a bowl of piping hot gumbo or stew, don't you think? We are loving Bobby Flay's rendition on the classic Shellfish Gumbo and we hope you'll like it too. The recipe and instructions may look long and daunting but the process is actually very straight forward and systematic, with most of the work coming through in the preparation stage (e.g. chopping, dicing, measuring...) The savory flavors of the crabmeat, the oysters and the shrimp come out in a delicious & aromatic way thanks to delicious Homemade Shrimp Stock and wonderful vegetables, herbs, and seasonings that will warm the soul and fill you up. Try this out for yourself or your family on the next cold winter's night.

    Recipe serves 6-8 8 tablespoons ( 1 stick) unsalted butter 1/2 cup all-purpose flour 2 celery stalks, finely diced 2 carrots, finely diced 1 large Spanish onion, finely diced 1 red bell pepper, finely diced 3 cloves garlic, finely chopped 4 cups Shrimp Stock (recipe listed below), or mroe if needed, hot 2 tablespoons honey Kosher salt and freshly ground black pepper 4 tablespoons canola oil, plus more for deep-frying the okra 1.5 cups yellow cornmeal 8 ounces okra, cut into 1/4''-thick rounds 1 pound large (21-24 count) shrimp, peeled and deveined, tails left on 18 shucked oysters 6 ounces jumbo lump crabmeat 1/4 cup coarsely chopped fresh flat-leaf parsley leaves 3 green onions (green and pale green parts), thinly sliced Shrimp Stock Recipe 2 tablespoons canola oil 4 cups raw shrimp shells and tails 1 medium onion, coarsely chopped 1 small carrot, coarsely chopped 1/2 medium celery stock, coarsely chopped 1 cup dry white wine 1 medium sized tomato, chopped, or 1/2 cup chopped canned plum tomatoes 1 bay leaf 8 black peppercorns (or to taste) HOW TO MAKE THE STOCK: Heat the oil in a large saucepan over high heat until almost smoking. Add the shrimp shells and tails, the onion, carrot, and celery, and saute, stirring, for 5 minutes. Add the wine and boil until reduced by 1/2. Add 8 cups cold water, the tomato, bay leaf, and the peppercorns. Reduce the heat to medium, cover partially, and simmer for approximately 40 minutes. Strain the stock through a cheesecloth or a fine mesh strainer into a bowl to keep the consistency just right. ALL THE REST: 1. Melt the butter in a large Dutch oven over medium heat, gradually mixing in the flour until smooth. Cook the roux, stirring occasionally, until a light caramel color is achieved, 5-7 minutes. Then stir in all the vegetables and garlic, and cook until the mixture begins to turn a deep chocolate color, about 5 minutes. 2. Mix the 4 cups of hot stock into the roux mixture and bring to a boil. Reduce the heat to low and let simmer for 20 minutes. Add more stock if mix is too thick! Season with honey, salt and pepper, to taste. 3. Meanwhile, heat 2'' of canola oil in a sautee pan over medium-high heat until it begins to shimmer. Put the cornmeal in a baking dish and season with salt and pepper. Season the okra with salt and pepper and toss it in the cormeal. Fry the okra in batches in the hot oil until golden brown, approximately 2 minutes. Remove with a slotted spoon to a paper-towe lined baking sheet and season lightly with salt. 4. Heat 2 tablespoons of the oil in a large saute pan over high ehat until almost smoking. Season the shrimp with salt and pepper, then add half of them to the pan and cook until just pink of either side, about 2 minutes. Set aside on a plate and repeat with the remaining shrimp and 2 tablespoons of oil. 5. Add the shrimp, oysters, and crabmeat to the sauce and simmer until the oysters are plump and cooked through, approximately 1 minute. Divide the seafood into bowls, ladle in the sauce, and garnish with the fried okra, chopped parsley, and green onions- ENJOY!
    Recipe and Photo Courtesy of Bobby Flay's Throwdown! ; House and Home
  • Pumpkin Waffles...with a punch!

    With Autumn now in full swing, restaurant menus and home meals alike are changing their focus towards more seasonal dishes. One of the staples of many an Autumn food is the Pumpkin. Make a satisfying Fall breakfast with this spin-off of the classic, and if you're feeling adventurious, venture out and make your scrumptious Pumpkin Waffles in the shape of a Fleur de Lis or Texas state with our best-selling waffle makers!

    The Texas Waffle Maker:

     

    The Fleur de Lis Waffle Maker:

    Pumpkin Waffles Ingredients 2 1/2 cups all-purpose flour 1/3 cup packed light brown sugar 2 1/4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 4 large eggs, separated 2 cups well-shaken buttermilk 1 cup canned solid-pack pumpkin 3/4 stick (6 tablespoons) unsalted butter, melted Vegetable oil for brushing waffle iron or cooking spray What You'll Need: Waffle Maker (Have you seen our Texas or Fleur de Lis shaped waffle makers?) Mixing Bowl Wire Whip Fine Sieve What You Do 1. Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined. 2. In a mixing bowl whisk the egg whites until they hold soft peaks (as in, far softer than the over-beaten whites you'll see in my picture above). Fold them gently into the waffle batter, until just combined. 3. Brush waffle iron lightly with oil and spoon batter into waffle iron, spreading quickly. Cook according to manufacturer's instructions. 4. Transfer waffles to rack in oven to keep warm and crisp. Make more waffles!! Enjoy!    Recipe and Photo Courtesy of Smitten Kitchen!
  • Upside Down Apple Pie

    As the temperatures drop and Fall begins to show its true colors, sometimes the best comfort food at the end of a long day is something warm and satisfying. That's where this Upside Down Apple Pie comes into play. The recipe originated from The Noble Pig Blog but it was submitted to us (along with the delicious photo!) by a loyal Facebook fan. We can't wait to try this dessert rich in comfort and made with love. Ingredients: 6 Tablespoons butter, melted & divided 1/2 cup packed light brown sugar 1/2 cup chopped pecans 2 refrigerated pie crusts 1 cup granulated sugar 1/3 cup all purpose flour 3/4 teaspoon cinnamon 1/4 teaspoon apple pie spice 5 large Granny Smith apples, peeled, cored & cut into 1/2" slices What You Need: Measurers Pie Plate Mixing Bowl Spatula Apple Corer Bake Sheet (and a big appetite!) What You Do: Coat a deep-dish pie plate with nonstick cooking spray and line it with parchment paper. Coat the paper with cooking spray also. In a small bowl combine 4 Tablespoons of melted butter, brown sugar and pecans. Mix well and spread evenly over the bottom of the pie plate, on top of the parchment. Place one of the crusts in the pie plate, pressing it firmly against the nut mixture and up the sides of the plate. Set aside. In a large bowl, combine granulated sugar, flour, cinnamon and the remaining 2 Tablespoons of melted butter. Mix well. Add the apples in and toss gently to coat. Spoon into the pie crust. Place the second crust over the apple mixture. Trim and fold the edges together to seal and cut some slits in the top of the crust for venting. Bake 1 to 1-1/4 hours or until crust is golden brown in a 375 degree oven. (Mine took 1-1/4 hours in the bottom third of my oven.) Make sure to place a cookie sheet on the bottom oven rack to catch any drips from the pie. Let the pie cool for 5 minutes and then place a plate that is larger than the pie on top of it and flip it over. Use oven gloves as it will still be hot. Remove the pie plate and gently lift the paper. Allow to cool. Serve warm or at room temperature.
  • Lemon Bars

    When Citrus abounds, there's nothing better than making a fresh, citrusy dessert like Lemon Bars! This recipe is our absolute favorite: it's easy and took no time to make- we hope you enjoy! (NOTE: This would probably be delicious with any kind of citrus- grapefruit, lime, blood orange, clementine- the sky is the limit!)

      What You Do: To make crust:
    • In a medium bowl, whisk together flour and confectioner's sugar
    • Cut in butter until combined and crumbly.
    • Press mixture into bottom of pan.
    • Bake for 20 minutes or until golden.
    To make topping:
    • While crust is baking, prepare topping.
    • In a larger bowl, add sugar, flour, and baking powder.
    • Then add slightly beaten eggs and lemon juice.
    • Mix well and pour on top of warm baked crust.
    • Bake for 20-25 minutes.
    • When cool, dust with confectioner's sugar and refrigerate.
    • Cut into bars and enjoy them cold!
    What You'll Need: Crust: 1 cup butter 1 3/4 cup flour 2/3 cup confectioner's sugar (plus more for dusting) Topping: 1 1/2 cup plain sugar 1/4 cup flour 1 tsp baking powder 4 eggs, slightly beaten 1/2 cup lemon juice Preheat oven to 350 degrees Grease and flour a 9 X 13 pan Mission Must-Haves for this Recipe: Measurers Wire Whisks and Mixing Bowls Food Pan Lemon Squeezer Mesh Strainer (for sifting powdered sugar) Thanks to Bakerella for the great recipe inspiration! Shop at MissionRS.com for all your culinary supplies & needs!
  • Gear up for Halloween

    Here at Mission Restaurant Supply we are always on the hunt for great, new recipes that are easy to make and delicious. When a holiday like Halloween comes around, it's especially fun to try new things. The weather is slowly cooling down and we have our feelers out to try scrumptious, satisfying foods that are best suited for cold weather. Here are some on our must-try list: Perfect Pumpkin Bread Pumpkins are abounding this time of year and there are delicious ways to incorporate this plump gourd into more than just decoration. This Pumpkin Bread recipe is too easy for words. It makes a great breakfast bread when served slightly warm and it's great for a mid-day snack. The nutmeg and rich pumpkin make for the perfect mix of fall flavors. We made a few loaves for the office break room last Fall and it was a big hit!   Spicy Pumpkin Soup This Pumpkin Soup is something we are very excited about trying. It looks creamy, hot, satisfying, and we think it would be the perfect meal to warm up with on a blustery, Fall day. Recipe and photo courtesy of Simply Recipes. Ingredients
    • 4 Tbsp unsalted butter
    • 2 medium yellow onions, chopped
    • 2 teaspoons minced garlic
    • 1/8 to 1/4 teaspoon crushed red pepper
    • 2 teaspoons curry powder
    • 1/2 teaspoon ground coriander
    • Pinch ground cayenne pepper (optional)
    • 3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
    • 5 cups of chicken broth (or vegetable broth for vegetarian option)**
    • 2 cups of milk
    • 1/2 cup brown sugar
    • 1/2 cup heavy cream
    What You Do 1 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more. 2 Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes. 3 Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. 4 With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt. Serves 8- enjoy! Halloween Cupcakes Next, we are bringing you some  creepy crawler Halloween cupcakes, thanks to the fabulous baking blog, Bakerella. Rather than a recipe, we're giving you some decoration inspiration. The nice thing about cupcakes is the sky's the limit for decoration. Furthermore, you can make the baking process an easy one by buying the boxed mix and following the simple 1.2.3. directions there. (Buying red velvet cake for Halloween treats is our fav!) The photo here and at the top show just a handful of fun ways you can decorate your Halloween cupcakes. The trick is to buy lots of different icings and colored candies so that you can be creative with your designs. Check out all of our bakeware at Mission Restaurant Supply, including our non-stick cupcake pans! "The Fall Freeze" Some of the country's favorite blenders come from the Vitamix brand, a customer favorite here at MissionRS.com. The folks over at Vitamix were kind enough to offer up a great recipe for the season:: The Fall Freeze. This iced pumpkin drink sounds delicious- what do you think? Check out all of our Vitamix blenders on MissionRS.com!   Ingredients Prepare Frozen Pumpkin Cubes
    • 1/2 cup (120 ml) apple juice
    • 1 15 ounce (450 ml) can pumpkin
    1. Place apple juice and pumpkin into the Vitamix container and secure lid.  2. Select Variable 1.  3. Turn machine on and slowly increase speed to Variable 10, then to High.  4. Blend for 10 seconds to mix. Spoon by tablespoons into an ice cube tray and freeze.  When Frozen Pumpkin Cubes are Ready
    • 8 ounces (240 g) vanilla yogurt
    • 2 tablespoons (28 g) brown sugar
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon pumpkin pie spice
    • 1/2 tray pumpkin cubes
    1. Place all ingredients into the Vitamix container and secure lid.  2. Select Variable 1.  3. Turn machine on and slowly increase speed to Variable 10, then to High.  4. Use tamper to press ingredients into the blades while processing. In 30-60 seconds, the sound of the motor will change and four mounds should form in the mixture.  5. Stop machine. Do not overmix or melting will occur. Serve immediately & Enjoy! Sounds delish!

     

    What will you be preparing this Halloween?

  • Labor Day Menu

    It's hard to believe Labor Day Weekend is upon us once again! More than likely, you will be out and about making the most of that extra day off. But whether you're staying at home or going out of town, these are some menu ideas that won't fail to please. Don't worry, we've tried ALL of these recipes and they are easy, delicious, and perfect for the last days of summer. Great Appetizer :: Chickpea and Sesame Hummus 2.5 cups home-cooked chickpeas, drained (reserve liquid) 2 plump, moist garlic cloves, peeled, halved, and green germ removed 2 tablespoons freshly squeezed lemon juice (to taste) 3 tablespoons tahini (sesame paste) 1/2 teaspoon fine sea salt 2 tablespoons best-quality sesamae oil 1/4 cup cilantro leaves 1/8 teaspoon paprika Set aside 1/2 cup of the chickpeas for garnish. In the bowl of a food processor or a blender, mince the garlic. Add the remaining 2 cups of chickpeas, the lemon juice, tahini, salt, and 1 tablespoon of the oil. Blend until smooth, adding the reserved cooking liquid if necessary to make a smooth puree. Taste for seasoning. Spoon the dip into a large, shallow bowl, and garnish with the reserved 1/2 cup of chickpeas,a drizzle of olive oil, cilantro, and paprika. Serve. Summer CousCous This couscous recipe is one of my absolute favorites from Patricia Wells. It's light, fresh, zesty, and completely satisfying. Not to mention it is one of the easiest things to make. Here's how you do it: 1.5 cups medium-grain quick-cooking couscous 3 tablespoons freshly squeezed lemon juice 1 tablespoon extra virgin olive oil 1.5 teaspoons fine sea salt 1 lb ripe red tomatoes, cored and quartered 1/8 teaspoon ground chile pepper 1/8 teaspoon ground cayenne pepper 1 green bell pepper, finely diced 1 red bell pepper, finely diced 2 tablespoons of fresh mint leaves (Yield 8 servings) 1. After cooking the cousous, place it in a sieve and rinse thoroughly under cold running water. Transfer to a large bowl. Toss with a fork to blend. Set aside. 2. In a food processor or a blender combine the lemon juice, oil, salt, tomatoes, chili pepper, and cayenne. Process to blend. Pour the mixture into the bowl of couscous and toss with a fork to blend. Fluff until the grains are evenly separated. Cover and set aside, occasionally fluffing and tossing the grain until all the liquid has been absorbed, about 3 minutes. 3. Add the diced peppers and mint. Toss to blend. Taste for seasoning. Enjoy!   

    Flaky Tomato and Olive Tart

     

    8 oz sheet all-butter puff pastry 4 tablespoons grated Parmigiano-Reggiano cheese 3/4 lb tomatoes, cored and cut crosswise into thin slices Fine sea salt 2 oz shavings of Parmigiano-Reggiano cheese 20 best-quality black olives, pitted Small handful of fresh basil leaves Hot pepper flakes, for serving

    1. Center a rack in the oven. Preheat the oven to 400F 2. Unroll the patry, place on the baking sheet, and prick all over with a fork. Shower with the grated cheese. Freeze for 30 minutes. 3. Arrange the tomato slices side by side on a thick layer of paper towels. Season generously with salt to draw out excess liquid and prevent it from becoming soggy. Set aside for 10 minutes. 4. Remove the baking sheet from the freezer. Place in the oven and prebake for 5 minutes. Remove from the oven. If the pastry has puffed, prick with a fork to deflate it. Arrange the tomatoes in a slightly overlapping layer on top of the pastry. Shower with the cheese shavings and the black olives.Return to the oven and bake until the pastry is a deep golden, and the tomatoes are soft and the cheese melted, about 2o minutes. Shower with the basil while still hot from the oven. Serve warm or at room temperature, cutting into 8 equal wedges. Light Arugula Salad (shown above) Whether you grow your own or you buy it from the store, arugula is one of those great, spicy greens that beautifully accompanies many different foods. Simply get a nice bunch of arugula, drizzle your finest extra virgin olive oil over the top, season with a pinch of salt and lots of freshly cracked pepper, toss, and enjoy! {If you're a big citrus fan, you can squeeze half a lemon over the top for extra summer flavor!} Lemon Zest and Lavender Honey Sorbet Light, sweetly flavored with a touch of citrus, this homemade sorbet is the perfect way to end summer. Zest of 2 lemons, preferably organic 3/4 cup lavender honey 1/8 teaspoon fine sea salt 2/3 cup freshly squeezed lemon juice 1.5 cups water 2 teaspoons lemon vodka 2/3 cup nonfat lemon yogurt (Yields 12 servings) In a food processor or blender process the zest, honey, and salt. With the machine running, add the juice in a slow, steady stream, processing until the honey is incorporated, about 1 minute. Add the water, vodka, and yogurt and blend. Transfer to an ice cream maker and freeze according to manufacturer's instructions. We hope you have a delicious and safe Labor Day Weekend! If you get to try any of these recipes, please let us know how you like them and share some pictures!
  • National Panini Month PLUS Our Top 5 Favorite Recipes

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    August 24th is National Waffle Day, but you probably already knew this, thanks to the Facebook Giveaway going on right now. Check it out here!  However, when we found out that August is also "National Panini Month," we decided that it was the perfect time to re-visit some of our favorite panini recipes. Here are our top 5:  1. Turkey, Brie, Fig & Arugula Panini on Ciabatta Satisfying in every way, this panini variation has a sweet fig flavor coupled with creamy brie and spicy arugula.  Using a sandwich knife, cut your ciabatta bread in half. With a basting brush, brush extra virgin olive oil followed by fig spread on the inside of the cut bread. Add a few slices of turkey meat, thinly sliced brie cheese, and a generous topping of arugula, then press to perfection!  2. Caprese Panini on Focaccia A spin-off of the classic Caprese salad, this panini is a great, meatless option that's a crowd pleaser every time!  With a sandwich  knife, cut a large piece of focaccia bread in half. Brush the inside of the bread with extra virgin olive oil. Cut 2-3 generous slices of fresh beefsteak tomatoes followed by 2-3 slices of fresh buffalo mozzarella (or burrata if you have it. Even better.) Arrange the slices on the cut bread with a few sprigs of basil and season generously with salt and pepper. Press and enjoy!  3. Grilled Eggplant, Pesto, and Pecorino (with a bread of your choosing) This is another meatless option that is fresh and filling. If you're an eggplant lover you won't be disappointed. Trust us.  Start by slicing a small eggplant in 1/2 inch thick slices and seasoning with a brush of extra virgin olive oil and some salt and pepper. In a saute pan, heat up a little olive oil with a sprig of rosemary and 2 cloves of garlic. Once the pan is hot, grill the slices on either side until they are cooked through. Meanwhile, cut the panini bread, brush with extra virgin olive and a layer of pesto, and add on the cooked eggplant and slices of mozzarrella (about 3 each) before pressing. De-lish.  4. Proscuitto, Lettuce and Tomato with Lemon Mayo on Sourdough This is a very simple recipe that incorporates one of Italy's most traditional meats, prosciutto, with a simple lettuce and tomato, and it's accented by a light and zesty mayo spread.  The measurments for the lemon mayo are up to you per your preference {do you like a panini that's heavy on the mayo or more zesty?} In a small bowl, Squeeze a touch of lemon juice and add a touch of zest to the mayonnaise of your choosing. Taste as you go. Spread the mayo on the inside of the cut sourdough bread and layer on thinly sliced pieces of prosciutto, tomatoes, and a generous dose of lettuce for good measure. Press in a panini griller and enjoy. This is great served cold as well.  5. Roasted Red Peppers, Pecorino & Prosciutto on Focaccia We're finishing up the list of our Top 5 Favorite Panini Recipes with one that is classic Italian. What's not to love about a hot sandwich filled with smokey roasted red peppers, creamy Italian Pecorino cheese, and a flavorful prosciutto?  Slice the bread of your choosing in half (we like focaccia with this), and with a basting brush, brush on a thin layer of your best extra virgin olive oil. Whether you decide to roast your own bell peppers or you buy them from a jar, line them along one of the slices of bread with thinly shaved pecorino and a few slices of paper-thin prosciutto. Then, (I think you know what's coming).... Press to perfection.... and Enjoy!    PANINI TIPS 
    • One of the most important things to remember when making a panini is to cut the bread thin enough so that the press or grill can effectively do its job. After all, the whole objective is to have your ingredients slowly press and melt together. Keep your bread super thin and you will achieve.
    • If you want to be authentic and molto Italiano try not to over-stuff the panini. Get fresh, quality ingredients and keep it simple. You won't be disappointed.
    • Purchasing a Panini Grill is a great investment because they don't take up much space, they are quick and efficient, simple in their design, and the options are endless in making the perfect sandwich for you, your family, or the customers in your restaurant. Depending on usage, you can decide between a single(110V) or a double (220-240V) grill model, some of which have ridges on one or both sides so that you can create a flat surface or that pressed, "rippled" effect. 
     Looking for a Panini Press of your own? Shop our selection here!  What's your favorite panini recipe? We'd love to hear from you!
  • Cucumber, Tomato, & Mint Salad

    Leave it to Paula Deen to cool us down this summer with a delicious, healthy, and refreshing salad. Her Cucumber, Tomato, and Mint combo looks simple and fresh- just what we need for these hot summer days.

    Ingredients
    10 ounce goat cheese 2-4   ripe tomatoes 4   medium sized cucumbers, thinly sliced 2   small white onion, julienned 1/2 cup white vinegar 1/2 cup extra virgin olive oil 20   mint leaves salt and pepper to taste What You'll Need Mixing Bowl Salad Tongs Cutting Board & Knife Have you seen our wooden salad bowls? They are perfect for this recipe! What You Do
    1. Prep your tomatoes, cucumbers, and onions by cutting them into quarters and thin slivers, respectively. 2. In a large mixing bowl crumble goat cheese.  3. Add tomatoes, cucumbers, and onions to bowl. 4. Cut mint leaves chiffonade-style into shreds and add to salad.  Add vinegar and olive oil.  Mix well.  Add salt and pepper to taste.  5. Refrigerate for one hour & enjoy! Easy, simple, and perfect for a summer lunch, don't you think?
    Image and Recipe Courtesy of Paula Deen 
     
     
  • Gluten-free Salsa

    Salsa is one of those classic summer staples that makes entertaining easy, and keeps both guests and the host happy and satisfied.   We've found a great "Summer Salsa" recipe, courtesy of The Canary Files, that is gluten free, and seems wonderfully refreshing and flavorful. We hope you enjoy! Do you have a favorite salsa recipe? Share with us in the comment box below and we might feature it on our blog! Ingredients Salsa: 16 oz frozen corn kernels                                 25-30 oz black beans 1 c diced bell pepper                                         1/2 c diced tomato 1/2 c diced onion                                              1/2 - 1 jalapeno 2 cloves garlic, minced                                     1 c cilantro leaves 2-3 tbsp oil for roasting Dressing: 5 tbsp oil                                                           2 tbsp apple cider vinegar 5 tsp fresh lime juice                                        2 tsp fresh orange juice 2 tsp ground cumin                                           1/2 tsp ground coriander 1/4 tsp ground chipotle                                     1/4 - 1/2 tsp salt What You Do
    1.  Preheat oven to 385 degrees.
    2.  In a bowl, mix corn kernels and 2-3 tablespoons oil (grapeseed or canola work nicely) to coat.  Add a  small amount of all the veggies at this time. 3. Spread onto a baking pan lined with parchment paper.  Bake for 15 minutes, turning mixture periodically to insure even cooking. Once finished, set aside to cool.
    4. If using canned black beans, drain and then rinse the beans in cold water until the water runs clear.  Avoid letting the beans sit in water, as this will dilute the beans' flavor.
    5. Prep the rest of your vegetables.  De-seed the tomatoes and bell pepper and then dice the bell pepper, tomato, and onion.  Mince the garlic and jalapeno.  Keep some of the ribs and seeds of the jalapeno for added heat.
    6.  Soak the cilantro leaves in water and allow to sit for ~5 minutes to ensure a thorough cleaning. Lift them from the water, pat them dry, and then finely mince.
    7.  In a mixing bowl, start to assemble your ingredients.  Start with the corn, then add the cilantro, followed by the vegetables, and then the black beans.  Gently toss all the components together.
    8.  For the dressing, combine all ingredients except salt into a small bowl and whisk thoroughly.  When seasoning, start with 1/4 tsp salt, taste, and if needed, add the other 1/4 tsp.  (Keep in mind that this dressing is a marinade, and that flavors will continue to intensify.  You can always add more salt, but you can't take it away.)
    9.  Pour over corn, vegetables, and black beans, give it a toss, and then cover and chill.  Toss ingredients every few hours to blend the flavors.
     Let it marinate for at least 8 hours. 10. Enjoy!
     
    What You'll Need
      
    Mixing Bowl Baking Pan Can opener Fine mesh sieve Cutting board Cutlery
    Shop at Missionrs.com!
     
    Recipe and Photo Courtesy of The Canary Files

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