Breaded Pork Cutlet, Tomato, Sun-dried Tomato Pesto & Mozzarella

1 Newly Weds Foods English muffin, toasted or grilled
¼ cup sun-dried tomato pesto sauce
2 breaded pork tenderloin cutlets
2 oz fresh mozzarella cheese, thinly sliced
1 medium tomato, thinly sliced
Handful fresh basil leaves
Pinch of sea salt
Pinch of cracked black pepper

  • Place 2 Tbsp of sun-dried tomato pesto onto one half of English muffin.
  • Place one breaded pork tenderloin cutlet on top of pesto.
  • Add one slice mozzarella cheese over pork. Place sandwich onto sheet pan and place under broiler. Let cook for 30-60 seconds or until cheese is slightly melted. Remove from pan and place on plate.
  • Add 3 slices of tomato and 2 basil leaves in an alternating pattern. Sprinkle top of tomatoes with salt and pepper.
  • Use remaining ingredients to repeat the process for the second half of English muffin.

Posted in: Muffin Builds

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Honey Ricotta, Strawberries, Beets, Balsamic & Mint

Sandwich Build

1 Newly Weds Foods English muffin, toasted or grilled
½ cup ricotta cheese spread
3 strawberries, thinly sliced
2 roasted beets, thinly sliced
2 teaspoons balsamic glaze
1 mint sprig

Ricotta Cheese Spread

1 cup ricotta cheese
2 tablespoons honey
2 teaspoon orange zest
¼ teaspoon sea salt
Fresh herbs (mint, basil, thyme, or lavender), chopped

  • Place all ingredients for ricotta cheese spread into a mixing bowl. Using a rubber spatula, mix all ingredients together until well blended.
  • Stir in fresh herbs.
  • Set aside in cooler until ready to use.
  • Spread ¼ cup of ricotta cheese spread over top of one half of English muffin.
  • Place 5 slices of strawberries and 4 slices of beets in an alternating circular pattern on top of ricotta cheese spread.
  • Drizzle about 1 tsp of balsamic glaze in a zig zag pattern over top of sandwich.
  • Use remaining ingredients to repeat the process for the second half of English muffin.

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Lemon Hummus, Tomato, Cucumber & Chervil

1 Newly Weds Foods English muffin, toasted or grilled
¼ cup lemon flavored hummus
1 cucumber, thinly sliced
1 tomato, thinly sliced
Pinch of sea salt
Pinch of cracked black pepper
2 chervil sprigs

  • Spread 2 Tbsp of hummus evenly over one half of English muffin.
  • Place 5 slices each of cucumbers and tomatoes in an alternating circular pattern over top of hummus.
  • Sprinkle top of cucumbers & tomatoes with a pinch of sea salt and black pepper.
  • Place one sprig of chervil in center.
  • Use remaining ingredients to repeat the process for the second half of English muffin.

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Pulled Pork, Pesto, Goat Cheese Spread & Egg

1 Newly Weds Foods English muffin, toasted or grilled
3 tablespoons goat cheese spread
2 fried eggs, over medium
1 cup pulled pork, warmed
4 slices bacon, cooked
1 medium tomato, sliced
¼ cup pesto sauce

  • Spread 1 ½ Tbsp of goat cheese spread over top of entire top surface of one half of Newly Weds Foods English muffin.
  • Place one fried egg on top of goat cheese spread.
  • Place ½ cup of warmed pulled pork onto the top of the fried egg, followed by 2 bacon slices & 2 tomato slices.
  • Drizzle about 2 Tbsp of pesto sauce in a zig zag pattern over top of sandwich.
  • Use remaining ingredients to repeat the process for the second half of English muffin.

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Chocolate Cherry Bread Pudding

1 package Newly Weds Foods English muffins, staled and cubed
4 eggs
3 cups half & half cream
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon sea salt
1 Tablespoon vanilla paste
1 cup brown sugar
¼ cup butter, melted
¾ cup chocolate chips
1 cup Bing cherries
Chocolate sauce

  • Preheat oven to 350°F.
  • Lightly grease a 9×13 inch baking dish.
  • Make egg custard mixture by whisking together eggs, half & half cream, cinnamon, nutmeg, salt, vanilla, brown sugar, and butter. Whisk well to ensure all ingredients are blended.
  • Place cubed English muffins into greased baking dish. Add cherries and chocolate chips on top of English muffin cubes.
  • Pour egg custard mixture over muffin cubes. Lightly stir with a toothpick or skewer to ensure custard is evenly soaking into mix. Press lightly with spoon or spatula to submerge bread cubes and fruit. Let sit for about 15-20 minutes.
  • Set the baking dish in a large, shallow roasting pan. Add very hot tap water to the roasting pan to come halfway up the sides of the baking dish.
  • Bake in preheated oven for about 35-40 minutes, or until a knife inserted near the center comes out almost clean, about 165 -170 degrees.
  • Serve warm or at room temperature. Drizzle with chocolate sauce to taste.

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Chocolate Hazelnut Spread & Banana with Chocolate Sauce

1 Newly Weds Foods English muffin, toasted or grilled
¼ cup chocolate hazelnut spread
1 banana, thinly sliced
6 raspberries
2 teaspoons chocolate sauce

  • Spread 2 Tbsp of chocolate hazelnut spread over top of one half of English muffin.
  • Place 7 slices of banana in a circular pattern on top of muffin. Place 3 raspberries into center of muffin.
  • Drizzle about 1 tsp of chocolate sauce in a zig zag pattern over top of muffin.
  • Use remaining ingredients to repeat the process for the second half of English muffin.

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Fried Onion Ring, Sausage Patty & Poached Egg

1 Newly Weds Foods English muffin, toasted or grilled
2 tablespoons pepper & herb goat cheese spread
2 cooked sausage patties
3 breaded onion rings
2 eggs
2 tablespoons sun-dried tomato pesto
2 tablespoons Basil, chiffonade

  • Fry or bake onion rings and set aside until ready to assemble.
  • Poach eggs in hot liquid until desired doneness. Remove eggs from pan. Set eggs aside until ready to assemble.
  • Place one Tbsp of goat cheese on top of English muffin and spread evenly over entire surface. Place one sausage patty and then one onion ring onto English muffin.
  • Place one poached egg into the center of onion ring. Top egg with one Tbsp of sun-dried tomato pesto and about one Tbsp of basil.
  • Use remaining ingredients to repeat the process for the second half of English muffin.

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Mascarpone, Pear & Prosciutto

1 Newly Weds Foods English muffin, toasted or grilled
¼ cup mascarpone cheese
¼ cup fig spread
2 slices prosciutto
1 pear, sliced
1 tablespoons butter
Pinch of cracked black pepper

  • Sauté pears in a pan with one Tbsp butter and a pinch of black pepper. Set aside to cool slightly.
  • Spread 2 Tbsp of mascarpone cheese over top of entire surface of English muffin half, followed by 2 Tbsp of fig spread. Place one slice of prosciutto over fig spread, followed by 3 slices of sauteed pears.
  • Use remaining ingredients to repeat the process for the second half of English muffin.

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A “Hot Cuisine” for a Hot Day

This post was originally published in our May 2017 issue of Tasteology.

Summer is coming up, and with the exit of colder weather comes a shift from hearty cuisine to lighter fare. Middle East cuisine has long been recognized as “healthy” for its frequent use of fresh herbs, vegetables, olive oil, and spices. Famed chef Rick Bayless once said, “It’s time for Americans to get excited about it because it is healthy and full of flavor.” The Middle East, which includes a region formerly known as the Fertile Crescent, encompasses land rich in indigenous ingredients such as wheat, barley, pistachios, figs, pomegranates, and dates. As consumers seek new and exciting ethnic flavors while staying conscious about their health, it is no wonder that Middle East cuisine has risen to be one of the fastest growing ethnic food trends.

For the past two years, the National Restaurant Association “What’s Hot List” Culinary Forecast has included Middle Eastern as one of the top five global flavor trends. Middle Eastern cuisine is unique in that it is diverse while also being homogeneous. It is quite common to see variations of similar dishes across multiple countries. For example, Greek dolmades are typically preserved grape leaves stuffed with minced meat, rice, herbs (such as parsley, dill, and garlic), and pine nuts or currants, while Armenian tolmas are typically stuffed with minced meat, pork fat, onions, rice, greens and tomato paste. Many dishes within the region could be considered signature dishes. Even better, many of them have grown in menu penetration over the past four years! A few of these include hummus (+34.7%), shawarma (+60.9%), falafel (+38.4%), tabbouleh (+4.4%), and shish tawook (+46.9%). Besides being flavorful and delicious, many of these dishes are prepared with heart healthy olive oil, whole grains, pulses and vegetables.

There are also some common ingredients within the cuisine. As consumers become more enamored with it, expect to see these common ingredients (see graphic) as well as spice blends such as za’atar, and sauces such as tahini, pop up on menus and retail launches in the coming years.

Read this article and more like it in our quarterly newsletter, Tasteology!

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Roasted Cauliflower and Chickpea Salad

This salad features many of the traditional Middle Eastern flavors, like lemon, cucumbers, and red onion, while using other ingredients native to the region.

Ingredients:
1 ½ cups roasted cauliflower
1 ½ cups chickpeas, cooked
½ cup Italian parsley, chopped
½ cup kale, chopped
¼ cup roasted red peppers
¼ cup red onion, small dice
½ cup English/seedless cucumbers,
medium dice
3 teaspoons lemon zest (apx. 3 lemons)
11 tablespoons Yemeni curry dressing

Directions:

  1. Place one medium-large head of cauliflower into food processor. Using pulse setting, chop to coarse small pebble size. Place chopped cauliflower onto a greased sheet pan. Roast in convection oven at 350°F for about 10-12 minutes. Make sure you stir around the 5 minute mark.
  2. Place all items into a mixing bowl, except dressing. Toss/mix well to distribute ingredients.
  3. Add in dressing, toss to evenly coat/dress salad.

Read this article and more like it in our quarterly newsletter, Tasteology!

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