Our first featured Brand Pick is Tillamook….An Award-Winning, Farmer-Owned Dairy CO-OP from Tillamook, Oregon with over 100 years of cheese making expertise, all of their products start on the farm. Made up of nearly 100 farmer families, their commitment is to provide the highest quality dairy products to your table. Thank You to all of those farmers for their hard work, blood, sweat and tears because that is what gives their products additional value. Make sure you go and check out their complete story here! I simply love the History behind the Name. Not only do they make award winning cheeses, they offer a complete line of dairy products which include Butter, Sour Cream, Yogurt and Ice Cream! Tillamook has just recently introduced their New Line of Farm Style Greek Yogurt! They were offering up some tasty samples at the Winter Fancy Food Show held last Month in San Francisco! I would say there were well over 150 cheese booths alone, but you wouldn’t know it as I found myself always sneaking back to the Tillamook booth for another taste….. As did everyone else, because they always had a line! For 50 Years, Tillamook’s beloved “Tillie” The Brown Cow has captured the hearts of many fans!
We use Tillamook’s Unsalted Butter and Sour Cream in all of our original recipes that we feature on our Blog. These products are also blended together with our Finishing Butters and Gourmet Dip Blends and are served and sampled at various shows and events.
Our “Famoose” Wedge Fries and Dipping Sauce seasoned with our Rack Ragin’ Cajun Seasoning was a big hit tonight! These fries are baked in the oven instead of deep fried, which gives them that down home country homemade taste without the calories! Serve them with our great dipping sauce which gives it that extra bit of ‘zing!” This dipping sauce also serves as a condiment for burgers, or use in place of tartar sauce. These are definitely a tasty side to Brian’s Best Ribs!
Preparing the Fries:
• 4 large russet potatoes cut into 8 wedges per potato
• ¼ C. olive oil for brushing
• Zesty Moose Rack Ragin’ Cajun Seasoning (to taste)
Preparation of Dipping Sauce:
• ½ C. mayonnaise
• 2-3 hamburger dill oval pickles, diced
• ¼ tsp. pickle juice
• 3 tsp. Zesty Moose Rack Ragin’ Cajun Seasoning
• ¼ tsp. black pepper
Cut potatoes into 8 thick slices, (8 wedges per potato). Place potato wedges onto a baking sheet lined with foil, and lightly sprayed to prevent sticking.
Brush each wedge with the olive oil and
generously season using the Rack Ragin’ Cajun Seasoning.
Preheat the oven to 375 degrees and
bake for 30 minutes or until golden brown.
In a mixing bowl, add the mayonnaise, the finely chopped pickles, pickle juice, Rack Ragin’ Cajun Seasoning, and black pepper
and mix well. Refrigerate for 30 minutes to develop flavor. This sauce also makes a great condiment for hamburgers or use in place of tartar sauce.
Yields: 4 Servings
Total Time: 1 Hour
Pep Time: 30 Min.
Cook Time: 30 Min.
1. Place one cut square piece of paper in the bottom of the Ziploc container.
2. Next, remove the tie that secures the cilantro into a bunch and discard.
3. Carefully tear or cut off the stems from the cilantro leafs and discard stems.
4. Now, place the entire bunch into the container and cover with a lid.
Store it in the upper crisper drawer of the refrigerator. You need to change out the paper every 4 days or so. The paper retains the moisture and keeps the cilantro fresh for up to 3 weeks! You may have to pick out a few bad pieces
each time but most of it will keep. Do not use a paper towel, as I have not had favorable results in doing so. (The paper is the trick)!
I love appetizers, but I am pretty selective when I order them from a menu as most of those items are usually heavily deep fried. Honestly though, who can resist cheesy Mozzarella Sticks! This is a great recipe for an easy appetizer or a healthy snack for kids! In this recipe we are using our Tuscan Herb & Garlic Bread Dipping Blend. I use the Panko bread crumbs, and I chop them to a finer consistency so they adhere to the cheese slices better. I came up with this healthier version of the traditional restaurant favorite; as these are baked and not deep fried. I don’t miss the crispiness here! You taste the “infusion of flavor” in the seasoning, and the richness from using real cheese. Serve with our super flavorful Marinara Sauce.
Mozzarella Cheese Sticks
• 1 Lb. Package of Mozzarella cheese
• 1/4 C. flour
• 1 egg beaten
• 2 T. milk
• 1 C. Panko bread crumbs finely chopped in food processor
• 1 ½ T. Tuscan Herb & Garlic Bread Dipping Blend
In a shallow bowl, beat together the eggs and milk. Cut the block of cheese into slices that are 3/8 of an inch thick.
You can use a food processor or the back of a meat tenderizer to chop the bread crumbs to a finer consistency.
Mix the Tuscan Herb & Garlic Blend in with the Panko bread crumbs. Next, set up a dredging station by placing flour and bread crumbs into a shallow plate.
Dip the cheese slices in the flour and coat well.
Then dip in the egg mixture
and then into the bread crumbs, turning to cover completely. Press crumbs firmly onto the slices.
Place the cheese slices onto a baking sheet sprayed with a non-stick cooking spray. Place the sheet into the freezer for 30 minutes. This prevents the slices from melting too quickly and allows for a little browning on top. Remove from the freezer and lightly spray tops with an olive oil cooking spray. Bake at 250 to 300 degrees for 20 minutes. Serve with The Zesty Moose prepared Marinara Sauce, ranch dressing or your choice of dipper.
Serves 4 (16 Slices)
Total Time: 1 Hr. 10 Min.
Cook Time: 20 Min.
Prep Time: 50 Min. (includes 30 Min. freeze time)
I have been making these “sweet and spicy” snacks for several years now and have adapted the original recipe and now they are super easy to make, using just 4 ingredients! We are quite fortunate to actually have an almond tree in our yard that produces abundant amounts of almonds each year, unless we get a late freeze in the spring; which was the case this year and it wiped out the entire crop! I still had some from the previous year’s crop, so during harvest time in August, I pick and freeze them for later use. The holidays always encourage that batches of these be made in advance! They are a big hit at parties and would make a great last minute gift for a teacher, neighbor, or hostess. Put them into cellophane baggies and attach a card or have them on hand to serve as a quick and tasty snack for guests. Everyone will be ravin’ over these Cajun’ Spiced Almonds!
Sweet And Spicy Almonds
2 C. unblanched whole almonds
2 T. Olive Oil
¼ C. sugar
3 tsp. Zesty Moose Rack Ragin’ Cajun Seasoning Blend
In a bowl, combine the olive oil, sugar and the Rack Ragin’ Cajun Seasoning Blend.
Add the almonds; toss to coat.
Line a baking sheet with aluminum foil and lightly spray using a non-stick cooking spray. Spread almonds out evenly and bake at 250 degrees for 30 to 45 minutes or until lightly browned, stirring occasionally. Cool and store in an airtight container.
Total Time: 55 Min.
Prep Time: 10 Min.
Cook Time: 45 Min.
Yields: 2 Cups
Create your favorite restaurant appetizer at home with our Swamp Stompin’ Spinach Gourmet Dip Blend! This is not your typical processed dip mix in a package or one of those convenient pre-made dips in a plastic container. Simply add hearty leafy spinach, artichoke hearts and savory cheeses, for an easy but elegant appetizer worthy of any special occasion or casual weekend. Some recipes call for jarred alfredo sauce or even mayonnaise which does nothing to improve the flavor, makes the texture unpleasant and increases the calories. Our Spinach Dip Blend includes two recipes; serve it cold (separate recipe), or prepare the traditional restaurant version as a baked artichoke dip. Our gourmet dip blends will make 4 cups of prepared dip!
Spinach & Artichoke Dip
2 C. spinach leafs, chopped or frozen spinach, (thawed and drained)
16 oz. sour cream or Greek style plain yogurt
4 oz. cream cheese, softened
14 oz. can artichoke hearts, drained and chopped
1 tsp. lemon juice
¾ C. Italian style cheese blend, shredded
¼ C. Swiss cheese, shredded
1 package of Swamp Stompin’ Spinach Gourmet Dip Blend
Mix the entire package of the Swamp Stompin’ Spinach Dip Blend with the sour cream or substitute Greek style yogurt, set aside.
In a separate bowl, blend the spinach, cream cheese, artichokes, and lemon juice.
Add the sour cream mixture, Italian cheese blend and Swiss cheese,
Place dip into a greased baking dish and top with additional shredded cheese. Bake at 350 degrees for 20 minutes.
Serve with bread, crackers or pita chips.
Total Time: 40 Min.
Prep Time: 20 Min.
Cook Time: 20 Min.
Yields: 4 Cups
For years I have always called them brussel sprouts only to find out recently that they are indeed Brussels Sprouts; Brussels with an s that is! My husband always referred to them as sulfur bombs and we never liked them until I realized that placing them into a boiling pot of water isn’t conductive to achieving great flavor. Roasting them however, creates a caramelized finish on the outside with a tender finish on the inside. Roasting them also brings out their deep nutty flavor. In fact, I’ve seen roasted brussels sprouts convert more than one avowed brussels sprouts-hater into a brussels sprout-lover, and I am one of them! This simple and decadent side dish is the perfect addition to serve with your holiday meal! I suggest using fresh sprouts, but the frozen ones will work for this as well. The Lemon-Thyme Salt added to the flavor and really gave a nice finish to the dish!
Lemon-Thyme Brussels Sprouts
2 lbs. fresh or frozen brussels sprouts, thawed and halved
3 T. butter
2 T. olive oil, more as needed
3 green onions, sliced
1 tsp. lemon juice
Zesty Moose Lemon-Thyme Finishing Salt
In a large skillet over medium heat, cook the brussels sprouts in the oil for 10-12 minutes or until tender.
Add the butter and continue cooking until brussels sprouts are caramelized. The butter is necessary for a caramelized finish. Add the green onions and lemon juice. Generously season to taste using The Zesty Moose Lemon-Thyme Finishing Salt. Cook 1 minute longer and serve.
Total Time: 22 Min.
Prep Time 10 Min.
Cook Time: 12 Min.
Yields: 5 Servings