Make Your Burger Special: Spread it on!

I love a good hamburger and am always looking for new toppings or recipes to try (or just an excuse to make them for dinner). I get bored with the same old mayonnaise, mustard, and ketchup on my burger, so I decided to try a couple different spreads to give each hamburger more personality and flavor.

You may have noticed an increase in the number of recipes, articles, and blogs that are talking about pimento cheese. This retro product is being reinvented all over the country, and I wanted to see what all of the fuss was about. I picked up some Mrs. Kinser’s Pimento Cheese Spread with Pepper Jack and spread it on my hamburger patty for an extra kick. The result was a delicious, gooey topping that added just the right amount of flavor, without being too spicy. I deemed this burger, the “Throwback”, because it highlights a product that gained popularity in the 1920′s, and is currently resurfacing on menus and store shelves across the country.

For more of a gourmet hamburger, I went with Stonemill Kitchens Artichoke Parmesan Dip.  I paired this product with a turkey burger, because the rich artichoke Parmesan dip was a nice compliment to the lean turkey meat. Make sure the patty is piping hot before spreading on the dip to ensure that the Parmesan cheese will melt. I topped this burger with some fresh arugula and caramelized onions and the result was a gourmet-inspired turkey burger that is now one of my go-to dishes!

Whether you’re making hamburgers for your family or serving them for guests, these easy additions will bring your burger to the next level! Not only can you mix up the spreads, but try different toppings as well. Things like bacon, sauteed mushrooms, salad greens, caramelized onions, and roasted red pepper are “gourmet” touches that any home cook can master. Enjoy!

For more information about these products, check out their websites:

Stonemill Kitchens

Mrs. Kinser’s

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Posted by Lacey

30-Minute Meals: California-Inspired Veggie Pizza

I don’t know about you, but I can never eat enough pizza! I’m not talking about your typical, run-of-the-mill cheese pizza either, I’m talking about pizza with creative ingredients and tasty flavors. Don’t get me wrong, I love a big slice of pepperoni pizza from time-to-time, but what I really enjoy are homemade pizzas that feature fresh ingredients. This quick pizza recipe is extremely versatile, and will allow you to substitute toppings depending on what your family likes.

When the weather starts to get nicer and things  like tomatoes and avocado are in season around the country, there is nothing better to me than a California-Inspired Veggie Pizza! This pizza is a great way to get your kids to eat their veggies, and this recipe is simple enough that kids can get their hands dirty and join you in the kitchen! This recipe has shortcuts to save time, as well as special touches–feel free to customize it to your cooking style!

I found the original recipe here, and below is my adapted version.

California-Inspired Veggie Pizza

Ingredients:

1 package ready-made pizza crust, such as Boboli

1-10 oz.  container of Stonemill Kitchens Artichoke Parmesan Dip

1 bag baby spinach, pre-washed

1 large avocado

2 large vine-ripened tomatoes

Handful of fresh basil leaves

Kosher salt and fresh-ground pepper

2 Tbs. olive oil, for brushing

Directions:

Step 1) Remove the pizza crust from the package, and brush the “top side” with 2 Tbs. olive oil. Meanwhile, preheat the oven to 425F.

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Step 2) Using a rubber-tipped spatula, spread a generous layer of the Stonemill Kitchens Artichoke Parmesan Dip on top of the crust, leaving approximately half an inch of space all the way around. (this step is a great time to get your kids involved)

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Step 3) Slice the tomatoes into 1/2″ thick slices and spread over the artichoke Parmesan dip. Put pizza into the oven for 10 minutes, or until the dip is bubbling and the tomatoes are softened. Remove from oven, and top with a generous pile of spinach. Keep in mind, the spinach will cook down by about 75% in the oven, so be sure to pile it on! Cook the pizza until the dough is firm and crisp–about 10-15 minutes.

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Step 4) Slice the avocado in half lengthwise, remove the pit, and slice into one inch pieces. Top the cooling pizza with the avocado slices, fresh basil leaves (have your kids help you tear the leaves into smaller pieces), and salt & pepper. Feel free to add a few dollops of the extra artichoke Parmesan dip! Cut into slices and enjoy!

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***Make it special tip: Grill the pizza crust before you put the toppings on, it will give a gourmet look that will  impress your friends and family! Brush both sides with olive oil, and place onto a hot grill. Cook each side for 2-3 minutes, then turn over. Follow steps 2-4 to finish the pizza!

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Posted by Lacey

Wow Your Dad this Father’s Day with Shepherd’s Pie!

My Dad and I both love food, and I want to make him something new and different this Father’s Day.  I am combining his love for food and beer with this Potato, Sausage, and Guinness Shepherd’s Pie! Now, I know what you’re thinking, Shepherd’s pie is really difficult to make, but this recipe has some shortcuts that will save you time and energy in the kitchen. Feel free to add or subtract ingredients based on your Dad’s taste buds, but this recipe has a little something for everyone! I also like the time-saving element of using Reser’s Scalloped Potatoes, because I know I won’t have the time to make my own! Cooking is a passion of mine, but even I can use the extra help of a pre-made item every now and then, especially when it tastes homemade like Reser’s Scalloped Potatoes do.

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Potato, Sausage, and Guinness Shepherd’s Pie

• 4 tbs. butter, unsalted
• 6 oz pork sausage, cooked and diced             *****
• 1/2 yellow onion, peeled and diced
• 1 ea. carrot, parsnip, and turnip, peeled and diced           ****
• 1/2 tsp. thyme leaves, dried
• 1/2 tbs. Kosher salt
• 1/2 tsp. black pepper, ground
• 2 cups chicken stock
• 3/4 cup Guinness stout
• 1/4 cup flour, all purpose
• 1 tbs. brown deli mustard
• 2 tbs. corn starch
• 1 1/2 cups shredded cheddar cheese
• 2 20 oz. trays of Reser’s Scalloped Potatoes

Method

1. Preheat oven to 350 F
2. Melt butter w/sausage in heavy bottomed saucepan and cook for 2 minutes
3. Add onion and cook 2 more minutes over medium heat until softened
4. Add root vegetables and spices and continue cooking while stirring (without browning)
5. Add flour and cook for 1 minute, stirring constantly
6. Add chicken stock and whisk together completely
7. Cook on low simmer, stirring often for 12-15 minutes, until thickened
8. Whisk Guinness, mustard, and cornstarch together in a small bowl until cornstarch is dissolved, then whisk into vegetable base mixture
9. Cook 5 more minutes on low while stirring
10. Remove from heat and spray a 9X13″ pan with cooking spray
11. Take the scalloped potatoes out of the trays and flatten to the shape of the pan between pieces of wax or parchment paper
12. Fill the pan with stew base, evenly spread out
13. Top with scalloped potatoes and cheese and bake for 30-35 minutes until thoroughly browned and bubbly

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First top with Reser’s Potatoes…. then cover with shredded cheddar and pop into the oven!

Let cool uncovered for 5 minutes before serving

Enjoy! This meal serves 4-6.

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This amazing recipe was created by Sean Dwigans, one of our talented Product Development Chefs!

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Posted by Lacey

Fancy Food Show Fun + Zesty Crab Puff Recipe

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We had lots of fun this week at the Fancy Food Show in San Francisco, where we sampled specialty foods and beverages from more than 1300 exhibitors and 50 countries.

We were proud to be exhibitors ourselves, too! We served our Spinach Artichoke Parmesan, Artichoke Jalapeno, and Three Cheese Peperoncini Dips warm and melty on crunchy Stacy’s pita chips.

We also participated in Food Fête, a media event covering gourmet food, beverage, and kitchenware products. There we served two appetizers: a Parmesan Pear & Raspberry Crostini, made with our Artichoke Parmesan Dip, and a Zesty Crab Puff, made with our Artichoke Jalapeno Dip.

For some highlights of the best chocolates, jams, dips, and other tasty treats at the Fancy Food Show and Food Fête, check out Jane Maynard’s post “Foodie Fun: The Fancy Food Show and Food Fête Favorite Finds and Recipes” over at This Week for Dinner.

Jane was kind enough to mention how much she enjoyed our Parmesan Pear & Raspberry Crostini—so much so that she’s included the full recipe in her post! It’s super tasty, so make sure to have a look.

I’ve also included the Zesty Crab Puff recipe below. Both recipes are mouthwatering but still easy to prepare. After all, our Stonemill Kitchens dips are intended to make it easy for you to enjoy gourmet food at home!

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Posted by Lacey