Posted on March 19, 2015 by Anne Milneck | 0 comments
Boucherie is a specifically blended for pork. Try it in Dirty Rice, on pork chops or in this simple crock pot meal. This recipe is a departure from smoky BBQ flavors. This pork boasts delicious, rich spicy-savory notes. Serve on rolls or over mashed potatoes.
Posted on September 01, 2014 by Anne Milneck | 0 comments
When it comes to dipping things in chocolate, who can resist? We know we can't! This recipe is a definite for kids...a fun after-school or sleepover treat. But don't forget: grown ups like dipping things in chocolate, too. This is a ultra easy way to end a dinner party!
Posted on June 14, 2014 by Anne Milneck | 0 comments
Nothing beats the convenience of a slow cooker. We love this cooking tool, and brisket is the perfect cut for the low, slow, moist heat of the slow cooker. Mojave Garlic Pepper is a delicious blend of savory flavors from onion and garlic with a gentle heat. We love this blend on beef, but it's a great choice for grilled veggies.
Posted on May 11, 2014 by Anne Milneck | 0 comments
Coffee BBQ rub is one of our best selling rubs, but it’s not just for steaks or burgers. When combined with the sweetness from our Fig Balsamic and the sublime texture of short ribs, it becomes something very special. This dish is perfect for a dinner party or Sunday evening dinner. Serve with polenta, cheese grits or noodles.
Posted on May 06, 2014 by Anne Milneck | 0 comments
Sweet Pecan Rub is the perfect sweet, savory, smoky combo. We love it on grilled ribs. Another great idea? Pulled chicken. Lori put chicken in the slow cooker with sweet pecan, and in a few hours, she had sweet, tender pulled chicken. It's excellent on this slider with a cool, creamy coleslaw. A great dish that makes lots of sandwiches. Perfect if you're feeding a crowd!
Posted on July 13, 2013 by Anne Milneck | 0 comments
Rhonda F. in Oklahoma gave us this recipe that uses our Berbere blend. Also known as Ethiopian Chicken Rub, Berbere is a mixture of North African flavors including onion, garlic, allspice and nutmeg. Plus, a little heat! Rhonda suggests adjusting the dish with the cayenne to taste at the end of cooking. We love the addition of cardamom--it's such an unexpected flavor. it really makes the dish!
Posted on May 01, 2013 by Anne Milneck | 0 comments
We love a mulit-tasker, and this recipe does just that. Make a big batch of this uber-flavorful chicken, and you'll have lots on hand for topping salads, making pressed sandwiches or tossing with pasta. Or you can eat it like I do...standing over the slow cooker with a fork.
6 boneless, skinless chicken breasts
3/4 cup water
6 Tbl Premium Balsamic Vinegar
3 Tbl Basil Olive OIl
Place all ingredients in a slow cooker and cook on low for 7-9 hours. Remove the chicken and shred. Use on salads, in sandwiches or with pasta.
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