Entrees

Bone Suckin' Hamburger Casserole
Bone Suckin Pork Tenderloin and Pears
Chicken Quesadillas
Ginger Wasabi Scallops
Honey Mustard Chicken with Raspberry Honey Mustard Pretzel Dip
Roasted Red Pepper Omelet

Bone Suckin' Hamburger Casserole

Ingredients: Bone Suckin' Sauce, 8 oz. Mexicorn, 1 can, 11 oz. Worcestershire Sauce, 2 T. Ground beef (80/20), 2 lb browned Mexican 4 Cheese, 8 oz. shredded Elbow macaroni, 2 cups Medium sweet onion, 1 diced Diced tomatoes, 1 large can, 28 oz. Chili Powder, 2 T. Tomato sauce, 8 oz.

Directions: Brown and drain ground beef. Cook macaroni according to directions on package. Drain when done. While macaroni is cooking, mix all other ingredients except cheese. Stir and add ground beef. Stir and add macaroni.

Place mixture in 3 qt. casserole dish and top with cheese. Cook, uncovered, in oven at 350 degrees for 20-30 minutes, or until cheese is melted. Servings: 12-15

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Bone Suckin Pork Tenderloin and Pears

Imagine your family walking in the door after a long day and smelling the wonderful aroma of the crock pot cooking this mouth watering recipe.

Ingredients: Bone Suckin' Sauce Thicker Style, 1 Cup Bone Suckin' Rib Rub, 1 Cup Hiccuppin' Hot, 2 Tbsp. (Spicy Version) Pork Loin, 1 Small 2-3lb. Durkee Six Pepper Spice, 1 Tbsp. (Spicy Version) Onion, 1 chopped Bartlett Pears, 2 Large peeled, cored & sliced Apple, 1 Large peeled, cored & chopped in large chunks

Directions: Place Pork Loin in Crock Pot. Mix together Rib Rub & Six Pepper Spice. Sprinkle all over meat, so it is well coated. Place onions, pears and apples all over top and sides of meat. Pour cup of Bone Suckin' Sauce over the top and cook on high for 4 hours. Add Hiccuppin' Hot to Spice it up. Serve over rice. Serves 4.

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Chicken Quesadillas

Our Robert Rothschild Farms Raspberry Salsa makes these quesadillas a real treat for the palate.

Ingredients: Flour tortillas Robert Rothschild Farm Raspberry Salsa Mozzarella cheese Vegetables Chicken Guacamole or sour cream

Directions:

1. Skin, chop and thoroughly cook chicken. Place one flour tortilla in a non-stick skillet on medium-low to medium heat. Spread Raspberry Salsa evenly over tortilla. Sprinkle with mozzarella cheese. Add chicken and vegetables as desired. Place second tortilla on top.
2. Flip occasionally until both sides are lightly browned. Dip in guacamole, sour cream or Raspberry Salsa, as desired.

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Ginger Wasabi Scallops

A wonderful scallops featuring our Ginger Wasabi Sauce together with sea scallops, sour cream, caviar and chives.

Ingredients: 1-1 1/4 lbs. Dry sea scallops, approximately 16 Salt and pepper to taste 1-2 Tbsp. Olive oil 1 jar Robert Rothschild Farm Ginger Wasabi Sauce 1 Tbsp. Sour cream Caviar and chives, optional

Directions:

1. Remove the small side muscle from the scallops, rinse with cold water, pat dry and season with salt and pepper. Combine 2 Tbsp. of Ginger Wasabi Sauce with sour cream and set aside.
2. Add oil to a 12 to 14 inch sauté pan on high heat. Once the fat begins to smoke, gently add the scallops, ensuring they do not touch each other. Sear the scallops for 1 minute on each side. The scallops should have a 1/4 inch golden crust while still being translucent in the center.
3. Reduce heat to medium, drizzle with Ginger Wasabi Sauce and cook an additional minute. Top with Ginger Wasabi/sour cream mixture and sprinkle with caviar/chives. Serve immediately.

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Honey Mustard Chicken with Raspberry Honey Mustard Pretzel Dip

A great chicken recipe featuring our Raspberry Honey Mustard Pretzel Dip.

Ingredients: 4 Chicken breasts, skinless, boneless 3 Tbsp. Milk 3 Tbsp. Butter, melted 1 cup Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip 1-2 tsp. Curry powder 1 tsp. Salt Pepper to taste

Directions:

1. In a medium bowl, combine milk, butter, Raspberry Honey Mustard Pretzel Dip, curry powder, salt and pepper. Mix until well blended.
2. Roll chicken breasts in mixture. Put in greased baking dish. Bake at 350 degrees F for 25-30 minutes or until done.
3. Serve with brown rice or couscous

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Roasted Red Pepper Omelet

An awesome breakfast recipe featuring our Roasted Red Pepper & Onion Dip & Relish.

Ingredients: 12 large eggs Kosher salt and freshly ground black pepper 1/4 cup Butter, unsalted 1/2 Green bell pepper, cut into 1/2 inch dices 1/2 Red bell pepper, cut into 1/2 inch dices 6 oz. Ham, boiled in one piece, cut into 1/2 inch dices 4 Scallions, white and green, roughly chopped 1/2 cup White cheese, grated, about 2 oz., such as Monterey Jack, cheddar or Gouda, optional Robert Rothschild Farm Roasted Red Pepper & Onion Dip & Relish

Directions:

1. In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside. Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
2. Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelet. Let rest for 30 seconds until the omelet has set.
3. Using the rubber spatula, fold the omelet in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelets in all. When ready to serve, pour Roasted Red Pepper & Onion Dip & Relish over the top of the omelet as desired.
4. Cook's note: If you like your eggs well-done, cover the pan with the lid after you've smoothed over the eggs, and let it rest for 30 seconds.

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