Seize the Weekend – Labor Day Recipes

From simple appetizers to grilled goodies and delicious drinks, we’ve put together a few of our favorite recipes to help take the “labor” out of your Labor Day plans!

T082217_LDR_Squareo kick off the weekend festivities, our Blood Orange Margarita (see the recipe below) is the perfect drink to sip with friends! We use our Blood Orange Marmalade which introduces a fresh, sweet and juicy twist to the margarita.

We like to dress up our drinks with salted rims and garnish the top with orange slices AND lime wedges, but that is definitely up to you!

This margarita is perfect to serve alongside chips and salsa. Our Fire Roasted Salsa is a delicious, spicy compliment to the refreshing margarita. A little sweet. A hint of spice!

Ok, so now all the glasses are empty and the chips are gone! It’s time to bring on the main dish. With just 15 minutes of prep time and 20-25 minutes on the grill GrilledChickenrecipe_HorseradishPeppercornGrillleSauce(because what’s a barbecue without grilling?!), the Horseradish Peppercorn Grilled Chicken is great for both big and small groups. After coating the chicken with the Horseradish Peppercorn Grille Sauce, we highly recommend refrigerating the chicken overnight for that extra flavor boost!

Perfect with our Creole Three Bean Salad and an ear of corn!

Not really feeling these recipes? Check out the ‘Recipes’ section of our website for endless ideas!

Blood Orange Margarita

  • Servings: 2
  • Print

Ingredients

For the Blood Orange Simple Syrup –
1/4 cup plus 2 Tablespoons water
3 Tablespoons Stonewall Kitchen Blood Orange Marmalade
3 Tablespoons granulated sugar
For the Margarita –
2 ounces fresh squeezed lime juice
4 ounces fresh squeezed blood orange juice
2 ounces Tequila
1 ounce Triple Sec (or other orange liqueur)
4 ounces (1/2 cup) blood orange simple syrup (reserve a small amount for rimming the glasses)
Kosher salt for rimming the glasses
Ice
Blood orange slices or wedges of lime for garnish

Directions
1. For the blood orange simple syrup, combine the water, Blood Orange Marmalade and sugar in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Remove from heat and cool.
2. For the margaritas, combine the lime juice, orange juice, Tequila, Triple Sec and blood orange simple syrup in a pitcher. Refrigerate until ready to serve.
3. Moisten the rim of two glasses with remaining blood orange simple syrup. Pour salt onto a small plate. Dip the rim of the glasses into the salt. Place ice in each glass; fill with blood orange margarita and garnish with a slice of orange or wedge of lime.

 

 


Battle of Berries: Blackberry vs. Black Raspberry

Have you ever thought that blackberries and black raspberries are the same fruit with two different names? Trust us, you’re not alone! They’re the same color, the same size, they even come from the same family – so, it makes sense that they can get easily confused. Before the summer ends (and after reading this!) you’ll know how to distinguish between these two berries!

 

Black Raspberry                                                  Blackberry

 

Here’s the difference:

  • The first distinguishing difference between the two types of berries is the core. Blackberries have a white-colored core (pick from the stem) whereas the black raspberries, much like red raspberries, have a hollow core (picked alone from the plant).
  • Black raspberries have smaller “cells” and are covered in very small hairs. Blackberries are larger than raspberries and appear to be shiny and smooth.
  • Black raspberries can be harvested earlier than blackberries because raspberries are not as sensitive to the cold temperature.
  • Black raspberries can be less tart compared to blackberries, which are often described as sour.
  • Blackberries grow in more places – they can be found in the United Kingdom, Ireland, Australia, Chile, New Zealand and of course, North America.

Both berries are excellent sources of vitamin-C and are packed with vitamins, minerals, antioxidants, and fibers.

There you have it. In the end, both are delicious and both are great additions to a variety of dishes. Enjoy this season and eat lots of berries!

 

 

 


“A light Cake to bake in small cups.”

Everyone knows what they are. We’ve all had one once in our life. They come in a variety of colors. Most of us have decorated one or two at some point and they really are perfect for any occasion. You know what we’re talking about, cupcakes of course! But as you sit there, enjoying your cupcake of choice (with or without sprinkles!), have you ever wondered how cupcakes came about? Who was the first person to come up with the brilliant idea of shrinking an entire cake into an individualized cup? Well, read no further! We have your answer.

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Let’s take a trip back to Hartford, Connecticut in the year 1796, when the first ever American cookbook, American Cookery, was published. The full title of this book was, American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puff, pies, tarts, custards and preserves, and all kinds of cakes, from imperial plum to plain cake: Adapted to this country, and all grades of life. In between “soft cakes in little pans” and “Shrewsbury cake” lays the recipe for the first ever cupcake, or “a light cake to bake in small cups.”

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Image Retrieved from: http://recipes.hypotheses.org/category/modern

Amelia Simmons was all about large quantities of whatever she was making, so her cupcake recipe called for “half a pound sugar, half a pound butter, rubbed into two pounds flour, one glass wine, one do. [glass] Rosewater, two do. [glass] Emptins, a nutmeg, cinnamon and currants.” Pretty cool, huh? Now you can impress your friends and family about your new cupcake history!

To impress even more, the word “cupcake” was first seen in 1828 in Eliza Leslie’s, Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats – a recipe relating a little more to today’s modern cupcake, but probably not as delicious!

On Facebook? In celebration of #NationalCupcakeLoversDay, we are giving away a few boxes of our very own Vanilla Cupcake Mix! Here’s what you have to do to win:

  1. Visit us on Facebook
  2. “Like” our National Cupcake Lovers Day post – it will be posted June 13th, 2017 at 10:00am (ET).
  3. Comment the post with your favorite type of cupcake!

The first three (3) people to complete all three (3) steps will win their very own Stonewall Kitchen Vanilla Cupcake Mix. Good luck!


A Stonewall Kitchen Mission.

The day that Gail Langone came into our York Company Store was the day that Stonewall Kitchen was assigned a mission.

Gail, a longtime guest, drove from Massachusetts on her very own mission: to find a long-lost biscotti recipe. When Gail asked Lauren, our York Company Store Manager, how she could get her hands on the recipe, Lauren didn’t really know where it was, or if we even had it! The request travelled upstairs to our Ecommerce Manager, Ian, who then asked our Creative Manager, Melissa – still no luck! The question was brought to Kim, our Food Development Specialist, our Executives and even the Stonewall Kitchen Founders, Jim and Jonathon. All came up empty-handed. And so, Gail drove off with no recipe.

That got us thinking. Why can’t we make a biscotti recipe using our pancake and waffle mix? For Gail and her family, who “won’t eat any other [pancake] brand”, we just had to do it!

We frequently get asked how we come up with recipe or product ideas. Sometimes we come up with ideas from staff requests and other times, it’s directly from our guests and what they want to see from Stonewall Kitchen.

So for Gail, her family, and all the biscotti lovers out there – we introduce our Chocolate Chip Biscotti using our Chocolate Chip Pancake & Waffle Mix!

Chocolate Chip Biscotti

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Ingredients:

Directions:

  • Preheat oven to 350°. Line a baking sheet with parchment paper or lightly grease.
  • In the bowl of an electric mixer fitted with the paddle attachment (or a hand mixer can be used), cream the butter and sugars. Add the eggs and mix until uniform. Add the Chocolate Chip Pancake & Waffle mix and mix on low speed only until combined.
  • Divide dough in half and form into two oblong loaves about 3-inches wide and 1/2-thick. Place loaves 2-inches apart on the prepared baking sheet.
  • Bake for 25-30 minutes until golden brown. Remove from oven and reduce oven temperature to 300° F.
  • When the biscotti has cooled enough to handle (about 20 minutes) Place the loaves on a cutting board. Using a sharp serrated knife, cut the loaves on a diagonal into 1/2 to 3/4-inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 10 minutes. Transfer the biscotti to a rack and cool completely.

 

 


Get Grillin’ For Memorial Day!

Memorial Day Weekend is the perfect time to get together with family and friends and do a little grilling! Sometimes grilling can be a bit tricky, so here are some tips to brush up your knowledge and continue grilling like a pro.

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  • Build the Heat! After turning the grill on, close the lid for 15 to 25 minutes and let the heat build. Not only does this ensure that the grill has reached the right temperature but it also kills all the unwanted bacteria that’s been hanging in there.
  • Make a brush if you don’t have one! Long-handled wire grill brushes are a must-have for grilling. Make sure to brush any debris off the grate after preheating and immediately after grilling. Don’t have a grill brush? That’s ok – put an aluminum foil ball in between chef tongs and use the aluminum foil has the brush and the chef tongs as handles!
  • Keep an eye out. If you have more than one food item on the grill, chances are they all have a different “done-time”. Make sure to keep checking and use a thermometer when necessary.
  • Use a pan. For meats that tend to fall apart easily and for small foods, place a grill pan on the grate to ensure everything stays in one piece (or doesn’t fall through the grate!).
  • Don’t get too saucy … or at least know when the right time to sauce is, especially with ribs. Sauce them during the last 30 minutes to reduce the risk of burning any sugars.
  • Keep it fresh. Make sure to use clean plates and cutting boards to prevent any raw meat contamination.
  • Let it rest. The trick to grilling meat, especially steak, is to let it rest at least 5 minutes before slicing, letting all the juices settle in.
  • Have fun and experiment! You can grill lettuce, meat, pizza, burritos – experiment with anything and don’t get too frustrated if the first try isn’t exactly how you imagined.

Test out these grilling tips on our Baby Back Ribs recipe! Our Vidalia Onion Fig Sauce is a perfect marinade to add a hint of sweetness.

Vidalia Onion Fig Glazed Baby Back Ribs

Vidalia_Onion_Fig_Glazed_Baby_Back_Ribs

Ingredients:

Directions:

  • Place the rack of ribs in a large pot and simmer until meat becomes a bit tender. (About one hour). This prevents the sauce from burning while the ribs are on the grill.
  • For the glaze, mix the Vidalia Onion Fig Sauce with the apple juice.
  • Pre-heat grill and rub ribs with Chicken & Pork spice rub.
  • Place the ribs on the hot grill, brush on the glaze and cook until nicely browned.

 


Parsley, Sage, Rosemary and Thyme!

No, we aren’t talking about the Simon & Garfunkel song, we just love everything herb! Spring and Summer seasons mean that our herb garden is starting to grow here at our York Company Store, and there’s nothing like fresh, homegrown ingredients. There are so many ways to use herbs in food and we’d love to share a few ideas with you.

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Whether you have a garden of your own, or purchase locally, using fresh herbs in any meal can really bring that hint of summer to your dish. Herbs are great to use as garnish, adding a pop of color to your creation, and can also be combined with other ingredients to make a whole new dish. We love to experiment and see how we can bring that freshness to our herb-inspired recipes!

Pestos are a perfect way to use herbs. Our Basil Pesto highlights the peppery, mint flavor in basil and compliments grain dishes, like our Risotto with Basil Pesto. Stonewall Kitchen Kale & Arugula Pesto showcases the sharp, mustard taste of Arugula and is a delicious addition to our Roasted Carrot Hummus.

On a side note – arugula is great by itself, especially as a salad. Drizzle some olive oil, splash a bit of lemon, add a pinch of salt and pepper and voila!

Guess what? You can combine herbs too! Put parsley and basil together and you get a Pasta Alfredo! We use our Basil Alfredo Sauce in the main dish and parsley as garnish!

The key to herbs is keeping them fresh and happy. It can be easy to bruise or blemish the leaves, potentially reducing the amount of flavor. Using gadgets such as Freshforce Herb Scissors or the Zip Strip Herb Stripper (say that ten times fast!) can help preserve flavor and make the job easier!

As always, we love to hear from YOU! Share any herb tips by commenting below or sending us an e-mail! We’d love to hear from other herb and garden lovers!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


It’s Cinco de Mayo!

Not only is it Friday (a day to always celebrate!) but it’s Cinco de Mayo! Celebrate with our Cilantro Lime Chicken Sheet Pan Dinner , using our tasty Cilantro Lime Dressing. Or, if you are feeling more like a vegetarian dish, see the recipe below for our Vegetable Skillet Enchiladas! Either way, you can’t go wrong!

Vegetable Skillet Enchiladas

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Ingredients:

  • 6 small corn tortillas
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 cup vegetable oil, divided
  • 1/2 cup onion, diced
  • 3/4 cup red bell pepper, cored, stem removed, diced
  • 1/2 cup fresh corn kernels
  • 1 15-ounce can black beans, rinsed and drained
  • 1/2 jar Stonewall Kitchen Enchilada Sauce
  • 2 cups (8-ounces) butternut squash noodles (butternut squash that has been spiralized)
  • 2 cups (8-ounces) zucchini noodles (zucchini that has been spiralized)
  • 1 cup Monterey Pepper Jack cheese, grated
  • 1/2 cup sour cream
  • 1 avocado, diced
  • 1/4 cup fresh cilantro, chopped

Directions:

  1. Cut each tortilla into 8 small triangles.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add tortilla triangles in small batches tossing and turning every so often until crisp and golden brown on both sides.
  3. Remove from pan and place on folded paper towel. Add more oil if needed and continue until all triangles are cooked. Combine the salt and cumin and sprinkle over tortilla crisps.
  4. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onions, red bell pepper and corn. Sauté until tender. Stir in black beans and Enchilada Sauce.
  5. Add butternut squash and stir. Place lid on skillet and cook over medium heat about 5 minutes or until the butternut squash is tender but still a little crisp.
  6. Add zucchini and cook several more minutes. Be careful to not stir too much or the noodles will break apart. Add cheese and cover with lid until the cheese has melted.
  7. Serve with tortilla crisps and top with sour cream, avocado and cilantro.