Recipes

Yum!

Creamy Dijon Turkey Breast

This delicious dish serves 2, looks great and is really easy to make. How about you make it a date night in tonight?

Ingredients:

• 2 boneless. skinless fresh Turkey Breast
• Flour for dredging
• 1 small cooking Onion, finely chopped
• 2 tbsp. Well Seasoned Olive Oil, divided*
• 2 tbsp. Butter, divided
• 1 tbsp fresh Rosemary, minced
• ½ cup dry White Wine
• 4 cloves Garlic minced
• 3 tbsp. Dijon Mustard*
• 1 cup Whipping Cream
• Salt & Pepper to taste*
• *Available from Well Seasoned

Instructions:

1. Cut the turkey breasts in half lengthwise (butterfly) and then in half again, so you're left with four fairly thin cutlets. Dredge each piece in flour.
2. Heat 1 tbsp. olive oil and 1 tbsp. butter over medium-high heat in a large skillet.
3. Fry the turkey for about 4 minutes per side until it starts to get golden brown, remove it from the pan and set it aside on a clean plate to rest.
4. To the same pan, add the rest of the oil & butter. Sauté the onion and garlic just until translucent and fragrant, add the rosemary and deglaze the pan with the wine. Stir to combine. Add the mustard and cream, stir to combine.
5. Add the turkey back in the pan. Cook for about 10 minutes over medium heat until the turkey is cooked through and the sauce has thickened.
6. Season with salt and pepper as desired.

Delicious. Yet another reason to get a back of Ruby Chocolate (but really, who needs an excuse?) 

Toasted Oat Oatmeal with Ruby Chocolate

Steel cut oats take longer to cook than rolled oats or quick oats, you can change them out if that is what you have on hand but you will need to reduce the cooking time & the quantity of water used. Regardless of which type of oats you use, taking the time to dry toast them in the oven is totally worthwhile, the nutty flavour you get really adds to this dish!

Ingredients:

• 1 cup steel-cut oats
• 3 cups water
• 2 tablespoons brown sugar
• 1 tablespoon butter
• ½ teaspoon salt*
• ¼ cup dried apricots, chopped
• 2 tablespoons dried cherries
• 2 x 3” cinnamon sticks*
• 2 tbsp. Ruby Chocolate chips*
• Maple syrup (optional)*
• *Available from Well Seasoned

Instructions:

1. Spread oats in a shallow baking pan. Bake, uncovered, in a 350-degree F oven for 10 minutes or until oats are lightly browned, stirring twice. Cool in the pan on a wire rack.
2. Meanwhile, in a large saucepan, bring water, sugar, butter and salt just to boiling. Stir in oats, apricots, cherries and cinnamon. Reduce heat; cover and simmer for 20 to 25 minutes or until oats are just tender and liquid is nearly absorbed, stirring occasionally. Remove and discard cinnamon sticks. Serve oatmeal warm topped with chocolate. Drizzle with maple syrup.
3. Serves 4

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Hog Shack Meatloaf

Don't forget, the secret to great meatloaf is to let it rest properly before serving!

Ingredients:

• 1 lb. lean ground beef
• ½ lb. ground pork
• 1 cup dried bread crumbs
• ½ cup diced cooking onion
• ½ cup milk
• 1 large egg beaten
• 2 tbsp. Hog Shack BBQ Sauce*
• 1 ½ tbsp. Hog Shack BBQ Rub*
• *Available from Well Seasoned

Instructions:

1. Preheat oven to 350 degrees.
2. In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons BBQ Sauce and rub. Use your hands to mush and mix these ingredients together until well combined. Add the meat mixture to a loaf pan. Pat the meat down into an even layer.
3. Pour the ¼ cup of sauce on top of the meatloaf and spread it into an even layer.
4. Bake uncovered for 55 minutes.
5. Let the meatloaf rest for 8-10 minutes before serving.

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Avocado Aji Devilled Eggs

Aji pairs well with every meal you prepare, and they have a variety of spice levels so everyone can enjoy this locally made taste of South America. Today's recipe puts a spin on a party staple:

Ingredients:

• 12 large eggs, hard boiled – peeled & halved
• 2 large very ripe avocados
• 1 small bunch of fresh cilantro, finely chopped
• 1/2 cup Aji Chunky Chili Condiment*
• *Available from Well Seasoned

Instructions:

1. Scoop avocado & egg yolks into a bowl and mash.
2. Add ½ cup Aji and mix to taste.
3. Spoon or pipe the avocado mixture into the egg whites. Garnish with fresh cilantro & serve immediately.

"One of the simplest and most surprising ways to enjoy chèvre is as a truffle! There is no chocolate involved, but the combination of savoury and sweet with the rich creaminess of the cheese and the crunchiness of the pistachios make this a perfect addition to a glass of BC wine! A customer in my store told me she had enjoyed a similar dish in Spain and I was intrigued, so I created this version. I serve the truffles on small plates, tapas–style, or add them to a cheese and charcuterie board. It’s fun to see the look of surprise when my guests eat their first one." - Angie Quaale, Eating Local in the Fraser Valley

Catch Angie on CBC today as she demonstrate how to prepare this delicious dish in time for the party season! Did you miss it live? We've got the video embedded at the bottom under the recipe!

Chèvre Cheese Truffles

If you're looking for inspiration this holiday season, look no further! This great recipe and more are available in our favourite local cookbook; Eating Local in the Fraser Valley. This cookbook and local foodie tour guide is one of our local features in the month's Christmas advent calendar event. It makes a great gift too!

Ingredients:

• 1 cup shelled pistachios
• 8 oz fresh Milner Valley chèvre
• 24 seedless red or green grapes
• *Available from Well Seasoned

Instructions:

1. To roast the nuts, preheat the oven to 350°F. Spread the pistachios on an ungreased baking sheet and roast in the oven for 8 to 10 minutes. Remove from the oven and allow to cool. In a small food processor, process the toasted pistachios until finely chopped but not powdered; set aside in a small bowl.
2. Put about 2 tsp of the chèvre in the palm of your hand, flatten it into a disk, and place a grape on top. Fold the cheese over the grape and roll it to completely cover the grape in cheese. Place it on a baking sheet. Repeat this process until all of the grapes are coated or you run out of cheese.
3. Set the baking sheet with the grapes in the refrigerator, uncovered, for about 15 minutes to firm up. Then roll the cheese-coated grapes in the chopped pistachios until coated and return them to the refrigerator until you are ready to serve them. They will keep, covered with plastic wrap, for about 4 days.

Catch Angie on CBC today as she demonstrate how to prepare this delicious dish. Did you miss it live? We've got the video embedded at the bottom under the recipe!

Spicy Turkey Queso

If you're looking for inspiration this holiday season, look no further!

Ingredients:

• 1 tbsp. Well Seasoned Extra Virgin Olive Oil*
• 8 ounces ground turkey thigh
• 1 teaspoon Cajun seasoning*
• ½ teaspoon chili powder*
• ½ teaspoon cumin*
• Kosher salt and freshly ground black pepper, to taste*
• 8 ounces cream cheese, cubed
• ½ cup shredded Monterey Jack cheese
• ½ cup canned diced tomatoes
• ¼ cup canned chopped green chilis
• ¼ cup your favourite salsa
• 2 tablespoons chopped fresh cilantro leaves
• *Available from Well Seasoned

Instructions:

1. Heat olive oil in a medium sized frying pan over medium high heat. Add ground turkey, Cajun seasoning, chili powder, cumin, salt and pepper, to taste. Cook until browned, about 5 minutes, making sure to crumble the turkey as it cooks.
2. Add cream cheese and stir until melted. Stir in Monterey Jack cheese, diced tomatoes, green chilis and salsa until well combined.
3. Add cilantro and serve immediately.