Ingredients:
1 cup GF Bread Crumbs, finely ground
1/2 cup GF All Purpose Flour
3 Tbl Hog Heaven
1 Tbl Salt
Preparation:
This makes enough mix for 4 chicken breasts or two porks chops plus some. Feel free to divide the mix and save half in a sealable jar for later.
Preheat oven to 400 degrees. Combine bread crumbs and flour, mix well. Add seasoning and salt and blend.
Place meat into a bag or a bowl with a tight fitting lid. Cover and shake well, being sure to press shake into meat to adhere the breading to the meat.
Add a thin layer of vegetable oil to the bottom of the cast iron to evenly coat the bottom of the pan. Add breaded meat to the pan maintaining ample space between each piece. ***If baking on a sheet pan be sure to place parchment paper down first so nothing sticks.***
Place cast iron in stove and let cook for 45 minutes.
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Preparation
Preheat oven to 425. Slice the mushrooms into 1/2" pieces, toss with butter, seasoning, and bourbon, set aside. Cut pizza dough into 4 equal pieces. Lightly flour and roll out dough to desired thickness, I would go about 1/4". Place on a baking sheet. Rub olive oil over surface of dough, then spread onion slices all around dough. Cover with chopped
mushrooms and bake at 425 until golden, about 12-15 minutes.
Preparation:
Grind mushrooms along with spices in a coffee grinder until dusted. Spread each short rib with tomato paste, then apply a generous amount of spice mix. Allow to marinade overnight like this. Place on a baking sheet and roast in a 300 degree oven for 1 1/2 to 2 hours. Remove and rest. Sprinkle with another dose of spice mix and place on a hot grill and cook both sides until nicely charred. The two step cooking process minimizes the shrinkage of this cut of meat. Science alert: the nucleotides in tomato paste and shiitake mushrooms creates a depth of flavor without changing the actual flavor of the product.
Ingredients:
1 1/2 lb. finely ground beef or lamb
6 Tbl. chopped fresh cilantro
2 Tbl. chopped fresh mint
2 ea. Thai chilies, chopped finely
1/4 ea. onion, minced
1 Tbl. It's All Greek To Me Seasoning
1 ea. egg, lightly beaten
Preparation:
1. Light a charcoal grill and allow the coals to glow white before proceeding, if using gas, preheat grill on medium for 15 minutes.
2. Put the ground lamb into a medium sized bowl. Add remaining ingredients except the oil and mix well. Divide into 10 two inch sizes balls.
3. On a metal skewer press meat around forming sausage like links
4. Place on a hot grill and char all sides not moving them too much so they hold form.
5. Remove from grill and allow to cool. These are great on a large piece on naan with tzatziki sauce, onion chutney, lettuce and tomatoes. Add some banana peppers for added flavor.
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Preparation:
Cut tomatoes in half, then place in a dish just large enough to hold them all. Mix
together olive oil with herbs and spices, then pour all of it into the tomato pan. Slow
roast at 225 degrees for 2 hours. When done, strain out the oil and reserve in a small saucepan. Set the tomatoes aside. Heat the oil on the stove top over medium low heat for about 4 minutes. Place tuna portions in the oil and cook for about 10 minutes. Serve topped with a few of the tomatoes and herbs.
Preparation:
Preheat oven to 375 degrees. Drizzle potatoes with a little olive oil, season with U Wanna Pizza Me? blend and bake in the oven for about twenty minutes or until cooked through. Remove and set aside. In a skillet, heat butter over medium heat. Season pork chops with salt and pepper then brown both sides in the pan, remove and place on a baking pan. Finish cooking in the oven for about twenty minutes or until thermometer reads about 145 degrees. Meanwhile, in the browning pan, add chopped garlic and onions, sauté until fragrant. Add peppers and potatoes, mixing to combine. When pork chops are finished, plate and top with the potato and pepper mixture. Mangia!
Preparation:
Remove giblets and place in a small sauce pan. Add 1" ginger, half the seasoning, juice of 1 orange, honey, vinegar, soy, butter, and 1/2 cup water. Bring to a boil and reduce to simmer for about 30 minutes until syrupy. Set sauce aside. Place duck on a baking dish and pour boiling water over to shrink the skin and improve cooking. Drain off water. Pat dry, then season with remaining Maine(ly) Maple. Cut orange in half and stuff into duck along with bay leaf, ginger, and onion. Roast duck at 375 degrees, for 1 hour and 30 minutes. Turn heat to 425 and roast an additional 30 minutes. Allow to rest 15 minutes before carving. Strain sauce and spoon over carved breast.
Preparation
This is an all day event so be sure to start in the morning. In a large stock pot, heat olive oil over medium heat. Add onion, garlic, and seasoning, sauté until fragrant. Add ground beef, and cook until browned. Deglaze pot with the white wine, then add tomato products. Gently add the piece of pork butt along with the italian sausage. Add an additional quart of water, reduce heat to low and slowly cook sauce for the remainder of the day, about six hours. The sauce will be thickened and ready to serve at this point. Spoon over a nice bowl of linguine, with a few pieces of Italian sausage
Ingredients
Preparation:
Mix together mayo, mustard, honey and thyme. Season with salt and pepper and coat chicken to marinate for at least two hours. Drizzle the mushrooms with plenty of olive oil then season. Preheat a grill for about ten minutes on medium high heat, oil the grates. Grill chicken on a hot grill until golden and sticky. Cook mushrooms through. Serve sliced over the grilled chicken breasts
Ingredients:
4 ea. 6-8oz cod filet
2 ea. Roma tomato, diced
1 ea. lemon, sliced thin
1/2 bunch Italian parsley, chopped roughly
1/4 cup oil cured olives, halved
1/2 ea. red onion, sliced thin
1/2 Tbl chopped garlic
1 Tbl. Good olive oil
1 Tbl U Wanna Pizza Me? seasoning
Salt and black pepper
Preparation:
Lay cod filets into a glass baking dish. Rub the filets with half the olive oil, chopped garlic, and seasoning. Preheat oven to 425 degrees. Toss together tomatoes, olives, onions, and parsley. Spread mixture evenly over fish, top with a lemon slice, and bake in the oven. Check fish after 15 minutes and continue to cook until fish flakes easily.
2 ear corn
3 ea. peaches, split and pitted
1/2 ea. red onion, diced
1 ea. red bell pepper, diced
1 ea. jalapeño pepper, seeded and chopped
1/2 bu. chopped scallion
1 Tbl. chopped cilantro
1 Tbl. sugar
2 tsp Suave Agave seasoning
2 tsp kosher salt
1 tsp black pepper
Juice of three limes
Preparation:
Husk corn, oil, and roast on a hot grill until nicely charred. Also rub peaches in a little oil and grill both sides to impart some nice char. Set aside to cool, then cut corn off cob and dice the peaches. In a large bowl, toss grilled corn and peaches with remaining ingredients and allow to marinate for at least an hour before serving with some tortilla chips.
Preparation:
In a medium stockpot, heat olive oil over low heat. Add chopped vegetables, tomatoes, garlic, orange zest, and seasoning. Cook for a few minutes until soft. Add seafood to pot, deglaze with white wine, then add orange juice, followed by water to cover an inch over. Turn heat to a simmer and cook about thirty minutes, being sure to not stir too often which tends to break seafood up and cloud the soup.
fServe immediately, be sure to pair with a nice crusty French loaf for dunking!
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Preparation:
Preheat oven to 350 degrees. Heat oil in a medium oven proof skillet or Dutch oven over medium-high heat. Season pork shoulder with Hog Heaven, and proceed to brown on all sides, this should take about 5-8 minutes. Add bacon and cook an additional minute.
Add the onions and garlic, reduce heat to medium low, and cook until translucent, about 5 minutes. Add tomatoes and paprika and stir to combine. Place dish in the oven and bake for 3 hours, stirring meat on the hour.
During the last thirty minutes of cooking stir in the roasted peppers. Serve pork and sauce over rice or quinoa with a healthy dollop of sour cream
Preparation:
Slice the chicken thighs into thirds, and add to a medium-sized mixing bowl. Combine the Cajun spice and flour, then toss the chicken with the seasoned flour
Heat olive oil in a Dutch oven over medium heat for a few minutes. Brown chicken in two batches as to not overcrowd the pan. Reserve on paper towels.
Add the celery, onion, and peppers to the oil, cook until the onions are translucent. Add the tomatoes and chicken stock, then return the browned chicken to the pot. Simmer for at least an hour, but if you can, let it go a little more than that to really develop flavor. Season accordingly with salt and pepper, if needed, and serve over white rice.
]]>1 ea. Large eggplant
14 oz. Mozzarella cheese, unsliced
1 ea. Roma tomato
2 Tbl. Olive oil
1 1/2 Tbl. U Wanna Pizza Me?
1/2 cup Gluten-free breadcrumbs
1/4 cup Parmesan cheese
3/4 cup Marinara sauce
Preparation:
1. Begin by slicing the eggplant vertically, from stem to blossom end about 1/2 apart, being sure not to cut within 1" of the stem, and maintaining the top of the eggplant fully entact.
2. Line a sheet pan with parchment paper, and preheat oven to 425 degrees. fan the eggplant out on the sheet pan by pressing down gently with your hands to separate the layers. Drizzle olive oil on each layer, brushing to evenly coat the surface. Season generously with U Wanna Pizza Me? Italian seasoning.
3. Slice the roma tomato into thin rings, about 1/4" thick. After that, slice the mozzarella into the same sized thickness, you are shooting for about a dozen or so slices of cheese. Fill each layer of the eggplant with a few slices of cheese and a few slices of tomato. Use it all up, the more cheese the merrier.
4. Spoon the marinara sauce evenly over the entire surface of the eggplant. Finish with a dusting of gluten free breadcrumbs. Bake in the oven at 425 for 45 minutes to an hour, or until its melty, bubbly, and looking delicious. Sprinkle with parmesan when it comes out of the oven. Allow to rest for 10 minutes, and then cut into desired portions and serve.
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Preparation:
Preheat oven to 375 degrees. Place pork on a roasting rack and stab the top of the roast with a paring knife halfway through the roast. Press the garlic slices into all the holes on the pork. Rub the entire pork loin with olive oil, then rub with lemon zest, herbs, and Vampire repellent. Roast on a sheet pan on the middle rack of the oven for about 45 minutes, or until it reaches an internal temperature of 145 degrees. Remove and cover with foil and allow to rest twenty minutes before service. Slice and serve with your favorite sides!
Preparation:
Preheat oven to 300 degrees. Combine mustard, sugar, and Hog Heaven in a small bowl and mix to combine. Divide evenly and spread generously over the ribs, meat side only. Place in a lined baking pan, fill bottom of pan with beer, then cover with foil and place in the oven. Bake 2 1/2 hours. Remove from oven after and allow to rest for about an hour. Preheat gas grill on high, then place ribs on high heat until both sides are nicely charred. Smother with BBQ sauce, and that's it. Simple.
Preparation:
In a small mixing bowl, toss the baby spinach in balsamic vinaigrette. Destem the Portobello and place on a sheet pan. Lay slices of roasted pepper on the mushroom followed by the baby spinach. Top the mushrooms with a sprinkle of breadcrumbs, and optionally, a little parmesan if you have some hanging around.
Bake in a preheated 375 degree oven for 25 minutes. Remove and top with Gorgonzola. Return to the oven another 5 minutes or until well melted. Season with Vampire Repellent and serve.
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Preparation:
In a tall sided pan with a lid, heat up the stock. Add lobster and simmer for ten minutes. Remove from the stock, and reserve cooking liquid. Chill lobster under cold water and set aside.
Meanwhile, in a medium sauce pan, heat butter over medium heat. Add onion and cook until translucent. Add rice and cook an additional minute, the reduce heat to low. Working in batches, add the reserved stock to the rice, just until covered. Allow rice to absorb stock completely. Repeat this three times or until rice is tender. Meanwhile, remove meat from lobster, and cut into bite sized pieces. Finally, add cream, cheese, and lobster to the rice, then season. Cook another minute until creamy. Remove from heat and serve.
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Preparation:
Preheat gas grill on medium heat. In a medium sauté pan, cook bacon over low heat with a touch of olive oil. Cook until crispy and then add garlic. Deglaze pan with white wine, then add stock, cream, and cheese. Reduce heat to low, then focus on the bass.
Season with Narragansett Bay, then grill the fish both sides (pan spray grill grates to prevent sticking) until cooked through, about four minutes per side. Rest the fish, and finish the sauce by adding the arugula, raise heat and reduced until rich and creamy. Serve fish with a nice ladle of sauce.
Preparation:
Combine all ingredients for this simple stew in a Dutch oven over medium heat. Bring to a boil, season, and allow to simmer 1 hour before serving to allow all flavors to blend together. I know, you're waiting for a huge list of directions, they don't exist. It's that easy.
1 box Gluten-free lasagna noodles
2 1/2 cup shredded mozzarella cheese
1 lb. 90/10 ground beef, or ground turkey
1 Tbl. Olive oil
1 ea. Onion, chopped
2 cloves Garlic, chopped
1 jar Marinara sauce
1 ea Egg
1 pint Ricotta cheese
1 cup Parmesan cheese
3 Tbl. U Wanna Pizza Me?
Salt and pepper as needed
Preparation:
1) Preheat oven to 375 degrees then coat a 9x13 casserole dish with pan spray and set aside. Bring a large pot of water to a boil, then season with salt and add lasagna noodles. Cook according to brand recommendations. Drain noodles, rinse under cold water. Set aside, periodically running water on them to prevent sticking.
2) In a tall sided sauté pan, add olive oil, onions and garlic. Cook until fragrant. Add ground beef or turkey, season with two tablespoons U Wanna Pizza Me? and brown with onions and garlic until cooked through. Add marinara sauce, reduce to a simmer and cook for an additional 10 minutes. Remove from heat and allow to cool for 10 minutes.
3) While the sauce is cooling. Combine egg, ricotta and parmesan, along with remaining Pizza Me seasoning, and mix well to combine.
4) To assemble, line bottom of the pan with a few spoonfuls of sauce, enough to coat the bottom of the pan. Then, add a layer of overlapping lasagna noodles, followed by 1/3 of the ricotta mix smoothed evenly over the surface. Follow that with 1/3 of the meat sauce, and finally 1/3 of the shredded mozzarella. Repeat this process until you have 3 full layers.
5) Tent the pan with aluminum foil so it doesn't stick to the cheese. Bake for 30 minutes. Uncover the lasagna, continue to bake another 20-25 minutes, until golden. Remove and rest for at least 15 minutes.
Enjoy!
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Ingredients:
1 lb. Elbow pasta (We used gluten free)
½ cup olive oil
1 1/2 lb. Cherry tomatoes
1 block feta, about 8 oz.
4 cloves garlic, chopped
1 handful fresh baby spinach
1/2 can Artichoke quarters, chopped
1/4 cup Greek olives
1 1/2 Tbl. It's All Greek To Me
Preparation:
Preheat oven to 400. Add tomatoes, olive oil, and Greek seasoning to a 9x13 baking dish and mix to combine. Place the block of feta in the middle and top with a splash more of olive oil. Bake for 30 minutes.
Meanwhile, prepare pasta al dente according to directions then strain, being sure to save some pasta water for later on. After the 30 minutes has past, increase oven to 450 and bake for another 5-10 minutes or until the feta and tomatoes have browned.
Remove the baking dish from the oven and add the garlic, spinach, artichokes and olives and stir. Finally, add in the strained al dente pasta and fold in until well combined.
Serve yourself a nice big bowl and enjoy!
]]>1.5 lbs Chicken breast, boneless skinless
1 T It's All Greek To Me seasoning
2 T Red wine vinegar
2 T Olive oil
2 tsp Soy sauce
1/4 C Italian dressing (we love Ken's)
4 Soft torpedo rolls
Preparation:
Cut chicken breasts into large chunks, about 1.5". Place into a container to marinade with a lid, or a large Ziploc bag. Add seasoning, along with the rest of the marinade ingredients. Mix well to combine, then refrigerate at least 24-36 hours, shaking the container a few times to make sure everything gets well coated. (Don't skimp on the marinade time.)
On grill day, remove the chicken from the marinade, and skewer, about 4-5 pieces per skewer (enough to fit inside your torpedo rolls).
Preheat your gas grill for at least 10-15 minutes to ensure it's hot enough to get a good char on your chicken. Grill, over medium high heat about 3-4 minutes per side. Rotate and be sure to get a nice char on all sides.
Remove skewers from grill, and then place in the torpedo buns. Holding the buns, slide skewers out of the sandwich, and proceed to eat. That's it. It sounds simple, but the secret is in the long marinade time. Feel free to add a little mayo, grill your buns, maybe some shredded iceberg? Play around with it...because these sandwiches rock!
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Ingredients:
8 oz. Anellini pasta
1 can Tomato sauce
2 T. Cream
1 tsp. U Wanna Pizza Me?
1 tsp. Honey
2 tsp. Parmesan cheese
1/2 T. Butter
Preparation:
Bring a small pot of water to a boil, and cook pasta according to directions, minus two minutes of cook time so we can finish it in the sauce. Drain and set aside.
While the pasta is cooking, combine butter and seasonings in a small sauce pan. Heat until the butter is melted, and the spices are fragrant. Add tomato sauce, cream, and honey, then stir to combine. Continue to cook over low, simmering an additional 5 minutes. Add cheese.
Fold cooked pasta into the tomato sauce, and mix well to combine. Return to a simmer, and cook a few minutes until well combined.
Thanks it! Enjoy the trip down memory lane.
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Ingredients:
1 medium white onion
1/2 head of cabbage
3 Bratwurst
3/4lb or 1.5 cups of quartered baby potatoes
1 small can of sauerkraut
A few sprigs of thyme
2 Tbls Dijon mustard
1 Tbls Vampire Repellent
1 Tbls Bacon grease or olive oil
1/3 cup chicken broth
Preparation:
Preheat oven to 350 degrees.
Heat bacon grease in a dutch oven. Add Bratwurst and brown on all sides then remove and set aside.
Add onions to dutch oven, sauté for a minute. Add cabbage and Vampire Repellent and continue cooking until the cabbage and onions are soft. Add potatoes and sauerkraut and stir to combine. Then slice and add bratwurst to pan.
Mix the dijon into the chicken stock and blend together. Pour the mixture into the dutch oven and add the thyme sprigs. Cover the dutch oven and place in oven for 40 minutes.
After 40 minutes remove from oven and take the top off. Let it cool for 10 minutes then serve and enjoy!
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1 pork tenderloin
1 sweet potato
1/2 onion
1 broccoli
Mainely Maple
Olive oil
Preparation:
Step 1: Dry marinade the pork tenderloin for 2 hours with 1 to 1.5 tablespoons of Maine(ly) Maple covering all sides.
Step 2: Preheat convection oven to 350 degrees.
Step 3: Place pork tenderloin in baking dish. Spray pan with non stick spray to make sure it doesn't stick. Season with a pinch of sea salt then set it aside.
Step 4: Chop sweet potato into one inch cubes and place into mixing bowl. Slice the onion into thin julienne strips and place in mixing bowl. Add 2 teaspoons of olive oil and season with 2 teaspoons of Maine(ly) Maple. Toss to combine then place in a roasting dish.
Step 5: Place both the pork tenderloin and the sweet potatoes into the oven and roast for 35 minutes. Check pork temperature at 30 minutes. Pork is done at 145 degrees. Give the potatoes a stir as well. If the pork is finshed before the potatoes are soft, don't be afraid to remove it from the pan and allow it to rest on top of the oven until the potatoes finish up cooking. They should be fairly even in cooking time.
Step 6: Cook broccoli to preferred likeness.
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Let's start with the meatballs.
Ingredients:
1/2 white onion, chopped
1 cup Gluten Free Bread Crumbs (or bread crumbs of your choice)
2 Tbl extra virgin olive oil
1lb ground pork
1 Tbl U Wanna Pizza Me?
1 Egg
2 Tbl Heavy Whipping cream
Directions:
Preheat oven to 350 degrees.
Sauté onions in olive oil at medium heat then turn heat off.
Combine pork and Pizza Me in a bowl and blend together.
Add bread crumbs, crack egg into bowl, add cream and mix together. Next, add onion and olive oil to the bowl and gently mix until combined.
Use parchment paper to line a baking sheet. Roll meat into desired size meatballs and place them in rows on the sheet pan.
Bake in the oven for 24 minutes. Take out meatballs when they are ready and allow them to rest for 5 minutes. While the meatballs are in the oven, start your polenta.
It's time to make the polenta! This is the time you want to get some spaghetti sauce warming up in a small saucepan on the side. You can use homemade or jarred. Honestly whatever is easiest for you!
Ingredients:
1 Quart chicken stock (vegetable stock works as well)
1 1/4 cup Bob's Red Mill corn grits polenta
1 cup heavy whipping cream
1 tsp Crushed red pepper
1/2 tsp Daily Grind (black pepper)
1 garlic clove, smashed and chopped
1 tsp salt or to taste
1 Tbl butter
1/2 cup sharp cheddar
Directions:
Heat chicken stock in medium sauce pan just below a simmer then add cream. Add RI Red to pot and stir in. Add Daily Grind and garlic and continue to stir. Bring mixture to a light simmer.
Slowly whisk in polenta over light heat. Add salt as you continue to stir while polenta cooks.
Once it looks and feels thick add butter and cheese. Stir well to combine.
Now it's time to plate this delicious meal! Plate polenta first in a large bowl then top with meatballs. Add your choice of spaghetti sauce on top and serve. Feel free to add parmesan or more cheddar or top with whatever else you want!
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Ingredients:
2 Tbl Cilantro
1/2 Jalapeno (optional)
1 tsp Ginger
1 Clove of Garlic
2 Tbl Mayonnaise
Pinch of Salt
2 tsp Cool Rubbings seasoning
1lb Fresh Tuna, cut into cubes
1/2 small red onion
Preparation:
Add Cilantro, Jalapeno and onion to food processor and pulse until finely chopped. Add ginger and garlic, pulse until blended well. Add tuna and Cool Rubbings to food processor, then pulse until well combined 3-4 times, to create a proper texture to make burgers.
Using a spatula, scrape ingredients into a bowl, and make sure you get all the good stuff under the blades. Leave nothing behind!
Make desired size burgers (2-4 depending on the size) and place on a plate. Then, place them in your refrigerator for 20 minutes to chill and firm up.
Make the mayo while the burgers chill. Preparation below.
Add enough oil to coat the bottom of your chosen skillet. Once oil is hot, sear tuna until brown then flip. About 3 to 4 minutes on each side. Remove from pan and serve on your choice of bulky roll with lettuce, tomato, avocado, red onion or anything else you can think of. Spread mayo on top and bottom of the bun and serve. Enjoy!
Smoky Chili Mayo
2 Tbl Mayo
1 Tbl Fresh Cilanto
Juice of half a lime
1 Tbl chopped canned chipotles
A couple dashes of your preferred hot sauce.
1 tsp of dijon mustard
Blend all the ingredients in a bowl and set aside for the burgers.
**As an alternative flavor you can always use Surfs Up or any of our other seasonings. Same burger different flavor!
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Ingredients:
1/2 red onion
1 head broccoli
1/2 zuccini
1/2 summer squash
1 tomato
1/2 head of cabbage
2 chicken breasts (omit to make this vegetarian), diced
1/2 cup of Italian dressing (to taste)
1 Tbl U Wanna Pizza Me? (to taste)
1 Tbl Vampire Repellent (to taste)
1/2 lemon
Preparation:
Preheat oven 425 degrees.
Slice, chop, or dice the vegetables into big chunks. They need to cook for a while so you don't want them to cook too quickly. Add all vegetables to a large bowl then add dressing and seasoning. Toss well to combine.
Coat a sheet pan with non stick spray or parchment paper. Spread the vegetables across the sheet pan evenly, then top with diced chicken. Place in oven, and bake for 25-30 minutes.
Remove from oven and allow to rest 5-10 minutes. Finish it all up by squeezing juice of one lemon over the veggies and chicken.
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