Southwestern Breakfast Burritos
8 Servings

Ingredients

• 3 tbsp. — Villa Frizzoni 75/25 Blend Canola/EVOO, RFS Item 33388
  
• 2 oz. (1/2 cup) — Markon fresh sliced onions, RFS Item 79808
  
• 1 oz. (1/4 cup) — Markon green bell pepper, RFS Item 78248 & Red Bell Peppers, RFS Item 19350, sliced
  
• ¼ tsp. — Salt
  
• 8 oz. (1 cup) — SilverBrook Eggs, liquid, RFS Item 69028
  
• 8 oz. — Villa Frizzoni Sausage, crumbled RFS Item E6060
  
• 2 tsp. — San Pablo Ground Chipotle Pepper, RFS Item 25452
  
• 8 — San Pablo Tortillas, flour 6 inch, RFS Item 66004
  
• 1 cup — Cobblestone Market Cheddar Cheese, Mild Feather Shredded, RFS Item 71240
  
• 1 cup — San Pablo Thick 'n Chunky Salsa, Mild, RFS Item 49740
  
• 1 cup — Sour cream

Directions
1. Heat oil in a large sauté pan.
2. Add onions, green peppers, crumbled cooked sausage and salt. Cook until sausage is lightly browned, stirring as needed, drain.
3. Add eggs. Cook until eggs are set.
4. Sprinkle with Ground Chipotle Pepper and stir well.
5. Serve in a warmed tortilla with shredded cheese, salsa & sour cream.

 Bronzed Alaska Salmon in a Butter-Wine Sauce

• 4 Hidden Bay Alaska Salmon skin on fillets (6 oz. each), RFS Item 52728
• 1 Tablespoon Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS Item 33388
• 2 Tablespoon Hidden Bay Seafood Seasoning, RFS Item 22254
• 1/4 Cup White wine or Culinary Secrets Chicken base, RFS 12208
• 1 Tablespoon SilverBrook whipped butter, RFS Item 71102

1. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
2. Turn salmon over and sprinkle with seafood seasoning.
3. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter to pan.
4. Continue to cook, uncovered, an additional 4 to 6 minutes for frozen salmon OR 1 to 2 minutes for fresh/thawed fish.
5. Cook just until fish is opaque throughout and sauce is reduced.
6. Drizzle sauce over salmon when serving.

FISH WITH PICO GARLIC RUB

Makes 12 Servings

• Olive oil 1 Tbsp.
• 1/4 cup Culinary Secrets® Garlic Powder, RFS Item 24372
• 1/4 cup Culinary Secrets Parsley Flakes, RFS Item 24198
• 2 tsp. Culinary Secrets Spanish Paprika, RFS Item 25318
• 2 tsp. San Pablo® Ground Chipotle Peppers, RFS Item 25452
• Salt 1 tsp.

• Tilapia fillets 12 each
• Flour 1 cup
• Olive oil 1/4 cup
• Lime wedges 12 each

1. Combine all Pico Garlic Rub ingredients in a medium bowl. Set aside.
2. Coat fish with flour.
3. Heat olive oil in large skillet on medium heat.
4. Place fish in skillet. Cook on one side for 3 to 4 minutes.Turn and brush on the Pico Garlic Rub.
5. Cook 3 to 4 minutes until cooked through.
6. Remove fish from skillet; squeeze lime juice over all.
7. Serve immediately with additional lime wedges, if desired.

Mini Apple Cinnamon Tarts

• 2 cups Bountiful Harvest all purpose flour, RFS #27634
• 1 tsp. sugar
• Pinch of salt
• 3/4 cups cold SilverBrook butter, cut into pieces, RFS #73400
• 1/3 cup ice water

• 3 large Markon Red Delicious apples, RFS #75262
• 2 Tbs. brown sugar,
• 4 Tbs. skim milk or water
• Culinary Secrets Cinnamon to taste, RFS #24180

1. For tart shells, combine flour, sugar and salt in large bowl. Using pastry blender, cut butter into dry ingredients until mixture resembles crumbly corn meal.
2. Add water, 1 tablespoon at a time, kneading mixture until dough forms a ball. Wrap dough in plastic wrap, flatten and refrigerate at least 30 minutes.
3. Preheat oven to 350°F.
4. Grease mini tart pans (about 2-3 inches.)
5. Roll out dough on lightly floured surface to 1/8-inch thickness. Cut out 3-inch circles using jagged cookie cutter and press into prepared mini tart pans.
6. Meanwhile, Peel and slice apples. Arrange them in overlapping slices.
7. Mix brown sugar, milk and cinnamon. Drizzle over the apples and bake for 20 minutes. Serve warm.

Sourdough Smoked Turkey Melt
SERVES 4

• 2 medium Markon red onions, sliced RFS Item 79294
  
• 4 tablespoons Culinary Secrets butter, divided, RFS Item 73794
  
• 4 tablespoons Culinary Secrets barbecue sauce, RFS Item 28160
  
• 8 thick slices sourdough bread
  
• 4 slices Cobblestone Market Swiss cheese, RFS Item 71288
  
• 8 slices Prairie Creek Packing bacon, RFS Item 44206
  
• 16 slices Cobblestone Market Smoked Turkey, RFS Item 94950
  
• Markon Green Leaf Lettuce, RFS Item 76210
  
• Cobblestone Market Dill Pickle Spears, RFS Item 44032

Directions

1. In a large skillet, sauté onions in 1 tablespoon of butter until tender; remove and set aside.
2. Spread barbecue sauce on four slices of bread.
3. Layer each with one slice of cheese, lettuce, 1 slice of bacon (broke in half to fit), onions, 2 slices of turkey, and top with another slice of bacon.
4. Cover with remaining slices of bread.
5. In the same skillet or on a griddle, over medium-low heat, melt remaining butter as needed.
6. Grill sandwiches on both sides until golden brown and cheese is melted.
7. Add pickle spear to plate and serve.

• 10 lbs. Green and yellow lentils, mixture

• 5 lbs. SilverBrook® 1/2" Diced, Natural Proportion, White/Dark, 60/40 Boneless Chicken, RFS Item # 61978

• 2 lbs. Prairie Creek Packing™ Bacon slices, diced, RFS Item # 44244
• 2 lbs. Markon® Onions, finely diced, RFS Item # 77112
• 1 lb. Markon Red peppers, medium diced, RFS Item # 19350
• 1 lb. Markon Yellow pepper, medium diced
• 1/2 c. Culinary Secrets® Thyme, RFS Item # 31720
• 1/2 c. Culinary Secrets Oregano, RFS Item #24374
• 2 c. Markon Parsley, RFS Item # 78172
• 2 c. Laurent du Clos Red wine vinegar, RFS Item # K5298
• 1 lb. Katy’s Kitchen™ Chicken Base, RFS Item # 22342
• 7 gal. Water
• 2 tsp. Culinary Secrets Cayenne pepper, RFS Item #10508
• 1 cup Markon Chopped parsley, RFS Item # 78172

Directions:

• Eagle Ridge Strip or rib eye steak 1 each
• 2 to 3 tsp.   Culinary Secrets Northwoods Steak Dust RFS Item 25446
• 1 to 2 tsp.   Culinary Secrets Northwoods Steak Seasoning RFS Item 28758

1. Rub the Culinary Secrets Northwoods Steak Dust onto ONE side of the steak.
2. Place the seasoned side face down on the grill. Sprinkle the top side of the steak with Culinary Secrets Northwoods Steak Seasoning.
3. Turn steak after 4 to 5 minutes and continue grilling until it reaches desired doneness.

•  1 c. - Markon fresh orange sections RFS Item 78814
  74186
• 1 c. - Markon pineapple chunks, drained RFS Item
• 1/2 c. - unpeeled chopped Markon Red Delicious apples RFS Item 78006
• 1/4 c. - raisins
• 4 c. - Markon chopped lettuce RFS Item 79792
• 2 c. - 1% low fat cottage cheese
• 1/4 c. - chopped walnuts
• 2 tbsp. - commercial low calorie French dressing
• 2 c. - Cobblestone Market Chopped Ham RFS Item 54500

Chorizo Cheese Bread

1 serving

Ingredients

• 1 Tbsp.  San Pablo Salsa, thick & chunky, mild RFS Item # 49740
• 1/8 tsp.  Culinary Secrets Garlic, minced RFS Item # 25116
• 1 half  Brickfire Bakery Ciabatta Rolls RFS Item # 17748
• 1 oz.  Villa Frizzoni Pork Pizza Topping w/Chorizo Seasonings, RFS Item # 13685
• 1 Tbsp.  Black olives, sliced, drained
• 1 oz.  Cobblestone Market Monterey Jack cheese, shredded, RFS Item # 70798

Directions

1. Mix salsa and garlic together in a bowl; spread over bread surface. Evenly sprinkle chorizo topping, black olives and cheese over salsa.
2. Place in preheated 400° F conventional or pizza oven and bake 8-10 minutes or until crust is golden and cheese is bubbly and beginning to brown.

May substitute bread currently used for garlic toast or cheese bread for Ciabatta bread.