Grilled Pork Tenderloin with Cherry Compote

PrintGrilled Pork Tenderloin with Cherry Compote Ingredients1 pork tenderloin - rinse in cold water and pat dry. 1/2 jar Cherry Preserves - we like tart cherry Flower Power EVOOInstructionsBrush olive ...

Health-ify and Flavor-ify – Grilled Grouper

PrintHealth-ify and Flavor-ify – Grilled Grouper Ingredients1# Grouper fillet Feisty Fish EVOO Heirloom cherry tomatoes 1 tablespoon red wine vinegar Fresh basil InstructionsRinse fish in cold water and pat dry ...

Rub your grub

Fabulous flavors for fast and easy food.

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Smoked Salmon Spread

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Smoked Salmon Spread

Ingredients

  • This is fabulous. We compliments all the time for this easy recipe.
  • 1 - 8 oz. piece of smoked salmon - finely chopped
  • 1- 8 oz. block of softened cream cheese
  • 2 tablespoons chopped capers
  • 2 teaspoons Jammin' Salmon
  • 1/2 Red onion - finely chopped
  • 3 oz. sour cream

Instructions

  1. Mix everything together and let sit several hours or overnight. Serve on Water cracks.
http://www.momsgourmet.net/smoked-salmon-spread/

Warm Mexican Chocolate Cake

Warm Mexican Chocolate Cake

Ingredients

  • 1 - 12 oz. bag of Nestles semisweet morsels
  • 1/2 cup butter (1 stick)
  • 3/4 cup sugar
  • 4 eggs
  • 1 cup organic all-purpose flour'1/2 teaspoon cinnamon
  • 1/4 teaspoon baking powder
  • 2 teaspoons Brown Dog Riba-Riba Rub
  • 1/2 teaspoon Real salt - divided
  • 1/2 cup slivered almonds
  • 2 teaspoons almond oil
  • 1 teaspoon brown sugar
  • 2

Instructions

  1. Preheat oven to 350°. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1-1/2 minutes or until melted, stirring once. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour, next 3 ingredients, and 1/4 tsp. salt.
  2. Pour batter into a greased (with butter) 2-qt. baking dish. Stir together sliced almonds, next 2 ingredients, and remaining 1/4 tsp. salt. Sprinkle almond mixture over cake batter. Bake at 350° for 30 minutes. (Center will be soft.) Cool on a wire rack 5 minutes. Serve warm.
http://www.momsgourmet.net/warm-mexican-chocolate-cake/
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Peppers Provence – serves 20

This is a recipe inspired by my friend Dawn. She and her husband own and work a certified organic farm in Auburn, Ohio. I have a CSA with them and LOVE their garlic. They grown about 5 varieties!

This is fabulous on a water cracker with a little goat cheese and topped with this delicious combination of roasted red pepper, caramelized onion and Flower Power.  But equally as delicious as a topping for burgers or grilled chicken breast. Make extra and use all week!

 

3 roasted red bell peppers – skin removed.

2 sweet onions thinly sliced and caramelized – do this on stove top in skillet. I add a tiny bit of butter and punch onions. then slowly caramelize, stirring often over medium heat.

Thinly slice the red peppers and mix together with the caramelized onions. Add Flower Power and refrigerate for two hours.

Note: we used Ritz crackers for the food show but that was because they flew off the platter. Ritz will get soft if they sit for more than 8 minutes.

peppers