A Reyes Holdings Company
Pistachio-Crusted Pork Tenderloin Bruschetta
Ingredients
1 lb. pork tenderloin 3/4 c. Markon Clean & Trim Fresh Parsley, lightly packed RFS Item 78172 3/4 c. pistachio nuts OR slivered almonds 2 Tbsp. graded lemon peel (about 2 lemons) 1/4 tsp. salt 1/4 c. fresh lemon juice 4 oz. soft, mild goat cheese, OR spinach-artichoke cheese spread, OR olive tapenade 1/2 of 24-inch baguette, diagonally sliced & lightly toasted
Directions
1. Heat oven to 425 F. 2. Place parsley and nuts in blender or food procesor container. Cover and blend or process just until crumbly, but not paste like. Transfer mixture to an 18-inch-long piece of waxed paper. Add lemon peel and salt, lightly mix until combined. 3. Place pork on rack in shallow roasting pan. Roasted in heated oven for 20-30 minutes or until internal temperature is 155 F. Cook pork on rack for 20 minutes. Loosely cover with foil and chill for several hours or overnight. 4. To serve, carve pork into 1/2-inch-thick slices. Lightly spread bauette slices with cheese or olive tapenade. Place pork on top.
Recipe & Photo Courtesy of National Pork Board
Bacon & Mushroom Bite-Size Quiche
8 slices Prairie Creek Packing 18-22 Single Slice Double Smoked Bacon RFS Item 42436 1/4 lb. Markon Fresh Fancy Medium Mushrooms, chopped RFS Item 78170 1 Tbsp. SilverBrook Grade AA Salted Butter Solid RFS Item 73400 1/3 c. Markon Clean & Trim Green Onion RFS Item 76206 1-2/3 c. Cobblestone Market Premium Grade A Swiss Cheese Loaf, shredded RFS Item 70156 Pastry for double-crust pie 5 eggs 1-2/3 c. sour cream
1. Heat oven to 375 F. 2. On a lightly floured board, roll out the pastry dough 1/16-inch thick. Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed. 3. Fit circles into bottoms and slightly up sides of lightly greased 2 1/2-inch muffin pans. 4. Meanwhile, fry bacon slices until crisp, drain; crumble or chop. 5. Chop mushrooms, saute in butter until limp and liquid evaporates. 6. Combine bacon, mushrooms, green onion and cheese. 7. Divide filling equally among muffin cups. 8. In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup. 9. Bake until puffed and light brown, about 20-25 minutes. 10. Cook in pans 5 minutes; lift out. Serve warm or let cool on wire racks.
*If made ahead, wrap cooled quiches airtight and refrigerate overnight. Reheat, uncovered, in a 350 F oven for about 10 minutes.
Photo & Recipe courtesy of National Pork Board
Roasted Red Pepper Tomato Soup
3 cups Markon Ready Set Serve 1/4" Diced Yellow Onion RFS Item 79828 3 cups Markon Ready Set Serve 1/4" Diced Celery RFS Item 78318 1-#10 can Bountiful Harvest Fancy Diced Tomatoes in Juice RFS Item 12078 1-#10 can roasted red peppers, including liquid 4 Tbsp. Culinary Secrets Gourmet Chicken Base Paste, No Added MSG - RFS Item 25124 1 Tbsp. Culinary Secrets Ground Basil RFS Item 10510 2-3 cups water (or milk)
1. Spray a large saucepan with cooking spray (recommended: EverLight Gold - RFS Item 14708). Add onions and celery, saute until tender. 2. Stir in diced tomatoes and their juice. Puree mixture in a food processor and return to saucepan. 3. Puree roasted red peppers with their liquid and add to saucepan. 4. Add chicken base and basil. 5. Bring mixture to a boil, reduce to simmer and cook 30 minutes to blend flavors. 6. Add water (or milk for a creamy soup) to desired consistency. Serve hot or cold. Optional garnish: sour cream and fresh basil leaves. Soup may be made a day or two ahead to improve flavor.
Swiss Fondue with Chicken & Vegetable Dippers
Chicken 1 lb. SilverBrook Boneless, Skinless Chicken Breast, cut into 1-inch chunks - RFS Item 35778 Salt and pepper to taste
Fondue 1/4 cup SilverBrook Grade AA Salted Butter RFS Item 73400 1 clove garlic, minced 2 Tbsp. all-purpose flour 3/4 cup milk 1 Tbsp. Worcestershire sauce 1 tsp. Culinary Secrets Ground Mustard Seed RFS Item 24078 1/4 tsp. hot pepper sauce, or more to taste 1/2 cup white wine or non-alcoholic wine 12 oz. Cobblestone Market Grade A Premium Swiss Cheese, shredded - RFS Item 70156
Accompaniments Bread cubes, broccoli florets, blanched asparagus
1. Thread chicken onto metal or bambook skewers. Season with salt and pepper. 2. Broil chicken until cooked through - about 3 minutes per side. 3. Meanwhile, melt butter in fondue pot or medium saucepan over medium heat. Add garlic and cook two minutes. Add flour and cook one minute whisking constantly. 4. Whisk in milk, Worcestershire sauce, dry mustard and hot pepper sauce; let simmer one minute. Add wine and bring to a simmer. 5. Reduce heat to low and gradually add cheese, whisking until melted and smooth. Keep warm over a low flame.
Yield: 6 to 8 servings
Mini Wild Mushroom Risotto Cakes with Parmesan
2 Tbsp. olive oil, divided 1 cup assorted mushrooms (e.g., oyster, shiitake, cremini or button), chopped 2 tsp. minced garlic 1 tsp. salt, divided 1 cup water 1/2 cup Arborio rice 1/2 cup Villa Frizzoni Fancy Shredded Parmesan cheese, plus additional for topping RFS Item 70946 2 Tbsp. flour 1/2 tsp. baking powder 1 egg, lightly beaten 3 Tbsp. Bountiful Harvest Marinara sauce, optional RFS Item 12072
1. Heat 1 Tbsp. of olive oil in a skillet, add mushrooms, garlic and 1/2 tsp. salt. Cook, stirring often, 5 minutes; set aside to cool. 2. In a medium saucepan, bring 1 cup water and 1/2 tsp. salt to boil. Add rice, cover and reduce heat. Cook on low heat for 18 minutes; remove from heat and allow to cool slightly. 3. Sprinkle mushroom mixture, Parmesan, flour, and baking powder over rice and stir until combined. Stir in egg until well mixed; cover and refrigerate for 4 to 24 hours. 4. Heat remaining oil in a skillet. With wet hands, shape rice mixture into 20 individual 1 1/2-inch diameter round cakes. Cook 1 to 2 minutes on each side or until lightly browned. Serve warmed topped with a dollop of marinara sauce, if desired, and additional Parmesan cheese sprinkled on top.
Yield: 2 pieces per serving, 10 servings
Seafood Lettuce Cups
12 oz. Hidden Bay Flake-Style Imitation Crab RFS Item 57782 1-1/2 cups cooked rice (preferably short-grain Japanese rice) 1/2 cup cucumber, peeled, seeded and chopped 1/2 cup avocado, peeled and chopped 1 cup Asian-style salad dressing, bottled (preferably with ginger and wasabi or Try: Culinary Secrets Toasted Sesame Dressing - RFS Item 28362) 1/4 cup pickled ginger, chopped, optional garnish 1/2 cup toasted nori (seaweed), optional garnish 3 Tbsp. toasted sesame seeds, garnish 8-10 Markon Lettuce Jammers - RFS Item 90828 or 1 head Markon Fresh Iceberg Lettuce - RFS Item 70526
Lettuce Cups (if not using Markon Lettuce Jammers)
1. Cut off the bottom third of the lettuce head. Soak lettuce top in ice water for 10 minutes - this will help separate the leaves. 2. Carefully separate the outer lettuce leaves, one at a time, to make the cups. 3. Using scissors, trime each lettuce cup to form circles. A head of iceberg should yield 8 to 10 lettuce cups. Save the lettuce core for a chopped lettuce salad.
Salad
1. Combine imitation crab, cooked rice, cucumber and avocado in a large bowl. 2. Add salad dressing; toss to coat all ingredients. 3. Place lettuce cups on a large plate and fill each with about 1/2 cup of the crab-rice filling. 4. Garnish with pickled ginger, nori and sesame seeds to serve.
Yield: 8 to 10 lettuce cups
Seafood Artichoke Dip
8 oz. Cobblestone Market Cream Cheese, softened RFS Item 70082 1/2 cup Culinary Secrets Real Mayonnaise RFS Item 17480 1 Tbsp. creamy horseradish or 1/2 tsp. hot pepper sauce 1/4 tsp. Culinary Secrets Lemon Pepper Seasoning RFS Item 28588 1 cup Villa Frizzoni Fancy Shredded Parmesan Cheese RFS Item 70946 14.75 oz. artichoke hearts, chopped 8 oz. Hidden Bay Flake-Style Imitation Crab RFS item 57782
1. Blend cream cheese, mayonnaise, horseradish, lemon pepper and Parmesan cheese. Stir in artichokes and imitation crab; place in shallow baking dish. 2. Bake at 450 F about 10 minutes, or until hot and top is browned. Serve with assorted crackers, pita bread wedges or baguette slices, and fresh cut vegetables.
Yields: 4 cups
Chicken Cacciatore Pizza
1-14" Pizza Crust Such as Rich's 14" Parbaked Raised Edge Pizza Crust - RFS Item 62482 6-8 oz. Bountiful Harvest Pizza Sauce w/Basil (from concentrate) RFS Item 12084 4 oz. SilverBrook Fully Cooked Diced Chicken (White Meat) RFS Item 61972 4 oz. roasted peppers and onions 2 tsp. Culinary Secrets Italian Seasoning RFS Item 24290 8 oz. Villa Frizzoni Feather Shredded Mozzarella Cheese RFS Item 61676
1. Spread pizza sauce evenly over pizza crust. Sprinkle with Italian seasoning. 2. Layer cooked chicken, onions and peppers on pizza crust. Spread mozzarella cheese evenly over the top. 3. Bake until cheese is golden brown and bubbly. Cut and serve immediately.
Hot Thai Chicken Pizza
1-14" Pizza Crust Such as Rich's 14" Parbaked Raised Edge Pizza Crust - RFS Item 62482 7 oz. Bountiful Harvest Oriental Vegetable Blend RFS Item 61468 4 oz. SilverBrook Fully Cooked Diced Chicken (White Meat) RFS Item 61972 2 tsp. San Pablo Ancho Chili Seasoning RFS Item 25786 3 oz. szechwan sauce 8 oz. Villa Frizzoni Feather Shredded Mozzarella Cheese RFS Item 61676
1. Spread 1/2 of mozzarella cheese over the pizza crust. 2. Thoroughly blend vegetables with Szechwan sauce and layer on top of cheese. 3. Top with cooked chicken and remaining mozzarella cheese. 4. Sprinkle with chili seasoning and bake until cheese is golden brown and bubbly. Cut and serve immediately.
BBQ Chicken Pizza
1-14" Pizza Crust Such as Rich's 14" Parbaked Raised Edge Pizza Crust RFS Item 62482 4 oz. BBQ Sauce 2 oz. Prairie Creek Packing Fully Cooked Bacon Topping RFS Item C6148 2 oz. Markon Ready-Set-Serve Red Onions, whole ring sliced RFS Item 75620 4 oz. SilverBrook Fully Cooked Diced Chicken (White Meat) RFS Item 61972 8 oz. Villa Frizzoni Feather Shredded Mozzarella RFS Item 61676
1. Spread BBQ sauce evenly over pizza crust. Top with 1/2 of mozzarella cheese. 2. Layer chicken, bacon and onions over cheese. Top with remaining mozzrella cheese. 3. Bake until cheese is golden brown and bubbly. Cut and serve immediately.
*Beef and pork work with this recipe too!
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