Parsley Garlic Fries just might be heaven on a plate! All garlic lovers…keep reading….
These baked golden beauties just burst in flavor; a surefire pleaser for kids and crowds alike. The pungent bite from the fresh garlic and a lemony-herby goodness from the parsley balanced out with the mild sweet shallots will satisfy any French Fry craving in a much healthier way. You will never go back to deep-fried fries again! For this recipe, I used our Shallot Parsley Finishing Butter Blend but I didn’t blend it this time with butter, and just used it as a seasoning for the fries. I added more fresh garlic and then drizzled them with malt vinegar for that traditional London Pub taste! You could certainly blend and use the Shallot Parsley as it’s intended use as a compound butter and use in combination with the olive oil for a few extra calories. This is a great example in the versatility of our products! One other mention; if you are not a fan of malt vinegar, drizzle with some freshly squeezed lemon juice instead!
Shallot Parsley Garlic Fries with Malt Vinegar
4 large russet potatoes, peeled and cut into strips
4 garlic cloves, minced
4 tsp. TZM Shallot Parsley Finishing Butter Blend
4 T. olive oil
Malt Vinegar to drizzle (optional)
In a small skillet, sauté garlic in 1 T. of olive oil for 1 minute.
Place potato strips,
into a large bowl and coat entirely with remaining olive oil.
Arrange potatoes in a single layer onto a sprayed baking sheet and bake at 400 degrees for 40 minutes until potatoes are tender and golden brown, turning them 4 times within the 40 minutes. Remove from the oven and season fries while still hot with the sautéed garlic and shallot parsley seasoning. Drizzle with malt vinegar or freshly squeezed lemon juice.
I love carrots, especially the little baby one’s…These beauties are so sweet; right out of the bag! I decided to pair up these orange gems with our Spiced Citrus n’ Honey Finishing Butter Blend! This recipe is worth a try…Easy, Healthy and Affordable! The dish is perfect along side any weeknight dinner, but fancy enough for a dinner party or holiday meal. You can bet this dish will be served on our Easter dinner table! If you want the kiddos to try it, you might want to entice them a bit with a little brown sugar on top. You can also add the brown sugar when finishing the glaze, right before serving!
Spiced Citrus n’ Honey Glazed Carrots
1 lb. baby carrots
4 T. prepared Spiced Citrus n’ Honey Finishing Butter
¼ C. brandy (orange juice may be used as a substitute)
black pepper to taste
brown sugar for topping (optional)
In a heavy skillet, place 2 T. of the prepared Spiced Citrus n’ Honey Finishing Butter. Place carrots into a pan on high heat and continue to stir, until carrots are caramelized in color. Remove carrots from skillet and set aside.
Turn heat to medium and add the brandy. Allow to evaporate, then add the remainder of the prepared butter.
When butter is melted, add the carrots back to the pan, add the black pepper and cover and continue cooking for 5 minutes, until carrots are done, and glaze is thick.
Place in a serving dish and sprinkle with brown sugar.
It has been really cold here in the Western Slope of the Colorado Rockies so I’ve been busy in the kitchen and working on some new original “comfort food” dish recipes! Macaroni & Cheese also known as “Mac n’ Cheese” is one of those dishes I consider “comfort food.” Traditionally, macaroni and cheese is prepared as a casserole and it involves using real cheeses. I then “jazzed” up the dish by using some other ingredients. No packaged in a box food mix here! The secret is our Southwest Seasoning. It really gives it that Southwestern flare of flavor! This is also very mild, so the kiddos will love this! You can certainly adjust the seasoning to your liking and omit the jalapenos. I’m super proud of this one and I know you will love it too.
Famoose Mac n’ Cheese
6 T. butter, divided
3 T. flour
1/3 C. milk
2 C. half n’ half
1 T. Dijon mustard
1 ½ C. corn niblets, thawed
2 jalapenos, finely chopped
1 ½ C. yellow onion, chopped
2 T. parsley
4 T. Zesty Moose Twigs n’ Stix Southwest Seasoning
¾ C. Panko bread crumbs
salt & pepper to taste
8 oz. cream cheese
2 C. shredded cheddar/jack cheese
1 Lb. elbow macaroni
Using a large heavy skillet, over medium heat, melt 4 T. of butter and add the flour to make a rue. Gradually add the milk and half n’ half; bring to boil; cook and stir for 2 minutes or until thickened.
Add the salt and pepper, onion, jalapeno, Dijon mustard, parsley, Southwest Seasoning and corn. Stir together until blended well.
Add cheeses and stir until cheese is melted, and sauce is smooth.
Cook macaroni to al dente and drain well.
In a separate bowl, place the macaroni and cover with cheese sauce, stir to coat.
Transfer to a greased 3 qrt. 13x9x2 inch baking dish. Melt the remaining butter and toss with bread crumbs.
Sprinkle over macaroni. Bake uncovered, at 350 degrees for 40 minutes or until golden brown.
Whether you’re grilling up wings, chicken, hot dogs or burgers, Potato Salad is one of the most popular menu choices as a side dish for any outdoor casual fare. It is relatively easy to make, the ingredients needed are inexpensive, usually serves a crowd and it can be made in advance. Having said that, let’s not underestimate its’ savory goodness! There are many Potato Salad recipes out there but I decided to keep this one simple. The melding of flavors and our delectable Willow of a Dillo Dill Seasoning is what takes an ordinary plain potato and turns it into a scrumptious Summertime favorite!
6-8 Medium Russet Potatoes, Diced
¼ C. Dill Pickles, Minced
½ C. Red Onion, Minced
½ C. Celery, Minced
2 T. Dijon Mustard
1 C. Mayonnaise
Extra Virgin Olive Oil
Willow of a Dillo Dilly Seasoning
In a sauce pan, boil potatoes until fork tender. Drain and let cool.
In a bowl combine all ingredients and add in the cooked potatoes.
Mix thoroughly. Next drizzle some olive oil and add in the Dilly
Seasoning to a desired taste.
Makes 5 Cups
Happy 4th of July!! We decided to do the traditional Burgers this year!
This recipe is so easy and it is my new healthful simple favorite burger!
I used the multi-grain sandwich thins in place of regular hamburger buns,
only 100 calories. No condiments here…you won’t need them! Using these
few ingredients really spiffed up this “Classic” Favorite! The trick to a great
burger is all in the forming of the patties. Secondly, it’s all about the Seasoning!
Our No Moosteak Grill n’ Rub is a savory and full flavored Seasoning, which
is what makes these burgers the “Ultimate.”
No Moosteak Ultimate Burger
4 1/3 lb. Hamburger Patties
¼ C. Onion, Chopped
12 Mushroom Caps, Sliced
2 Avocados, Sliced
2 T. Worcestershire Sauce
2 T. Zesty Moose No Moosteak Grill n’ Rub Seasoning
4 Slices Swiss Cheese
1 T. Olive Oil
1 T. Butter
4 Hamburger Buns
In a skillet, on medium heat, sauté mushrooms in olive oil and butter.
Place meat into a bowl,
add the onions,
Worcestershire sauce and
the Grill n’ Rub Seasoning.
Using your hands; mix thoroughly.
Form the patties slightly indenting the center to form a more rounded burger.
Grill on high heat at 450 degrees turning them every 4 minutes for a total
of 15 minutes cooking time. Place slices of Swiss cheese on each burger
and melt. Top with avocado slices and sautéed mushrooms.
Summer is here and that means it’s time to Fire up the Grill! We pretty much grill all year long but Summer time does offer the freshest in season fruits and vegetables suitable for grilling up that tasty appetizer or entrée. I tend to go lighter on dishes during the Summer; but I burn more calories so I want something filling without sacrificing the full flavor. Kabobs are a simple solution whether grilling for two or for a crowd! You can certainly substitute the vegetable and meat choice to your liking. I created this full flavored marinade with chicken and pork in mind. Try our Habanero Orange Finishing Salt. You get a little heat from the Habanero, balanced with some fresh mint and orange….The perfect finish to these Kabobs!
Habanero Orange Pork and Vegetable Kabobs
1 Medium Red Pepper, Chopped
1 Medium Yellow Pepper, Chopped
1 Medium Orange Pepper, Chopped
1 Zucchini, Chopped
Half of 1 Medium Red Onion, Chopped
Cherry Tomatoes, Whole
Mushroom Caps, (stems removed)
2 pork Loin Chops
Pineapple Chunks (optional)
6-8 12 Inch Metal Skewers
Preparing the Kabobs:
Cut the assorted vegetables and pork pieces thick so they stay on the skewers.
Thread the vegetables onto 6 of the skewers and
the pork on the other two skewers. Substitute vegetable and meat choice to your liking.
Preparing the Marinade:
3 Garlic Cloves, Minced
1 T. Red Onion, Minced
½ Cup Orange Juice
¼ Cup Olive Oil
1 T. Worcestershire Sauce
1 T. Honey
1 T. Soy Sauce
1 oz. Brandy (optional)
ZM Habanero Orange Finishing Salt
In a bowl, whisk together all ingredients except the finishing salt. Reserve ¼ Cup of prepared marinade and set aside.
Place the pork pieces in a zip lock bag and pour the remaining marinade over top then place in the refrigerator for 4 hours or overnight. Remove the pork from the refrigerator 30 min. before grilling.
Grill at 450 degrees turning and basting with the prepared marinade. The reserved ¼ Cup is for basting the vegetable kabobs. Season pork and vegetable kabobs with The Zesty Moose Habanero Orange Finishing Salt. Cooking time for pork kabobs is 15 minutes total and the cooking time for the vegetable kabobs is 5 minutes on each side.
During the summer we have the opportunity to travel quite a bit in doing festivals, shows and farmers’ markets throughout this beautiful State of Colorado! Every now and then, we stumble upon some pretty unique and tasty little taverns. Here is another little great place centrally located in Manitou Springs, Colorado called; The Loop. They have award winning margaritas and authentic Mexican food. Their fajitas are the most popular dish served, but I ordered the Crab & Shrimp Enchiladas in a white wine sauce and it was delightful!!
There is a little bit of history behind The Loop as it was built in 1903. The restaurant got it’s name because it was the last stop for the trolley. The trolley looped around the building at the corner of Ruxton and Manitou Avenue, and back to Colorado Springs. The Loop was expanded in 1933 and has been remodeled many times since then. The room with the fire place was the old piano bar and the rest of the building was used for dining. Wild game was killed and brought in from the mountains. They served deer, elk, cougar, wild turkey, bear and many other wild delights, all barbequed out back. The barbeque is still there but not in use today. Illegal gambling was practiced upstairs. Many gold and silver barons have eaten at this restaurant.
Having won over 30 awards for their margaritas, wait staff, food and decor it’s no wonder The Loop has become one of the best known restaurants in Colorado!
If you find yourself at the foot of Pikes Peak and Manitou Springs, Colorado be sure to visit The Loop! Relax and Enjoy the world’s largest margarita and authentic Mexican cuisine!!