- To the bowl of a stand mixer fitted with a paddle attachment, add bread and milk. Set aside.
- Melt about 1 tablespoon of clarified butter in a large sauté pan over medium heat. Add shallots, season lightly with salt, and sauté until soft, about 5 minutes. Remove from the heat and set aside.
- To the bread and milk mixture, add ground venison, ground pork, egg yolks, 1 teaspoon salt, about ½ teaspoon black pepper, allspice, nutmeg, and caraway. Mix on low speed, about 1 minute, then add shallots and continue to mix on medium speed about 1 minute more.
- Using a scale, weigh 1-ounce portions of the meat mixture and place on a sheet pan. Dampen your hands with water and shape them into round meatballs.
- Preheat oven to 200 degrees F.
- Heat the remaining clarified butter in the same sauté pan over medium-low heat. Add the meatballs, working in batches, and sauté until golden brown all over, about 10 minutes each batch. Remove the meatballs to an oven-safe dish with a slotted spoon and place them in the oven.
- Leave any fat in the sauté pan and turn the heat down to low. Add flour, whisking until smooth; cook until golden brown, about 2-3 minutes.
- Gradually add beef stock and continue to whisk until sauce begins is smooth and begins to thicken. Add the cream and continue to cook until the gravy has thickened to your desired consistency. Taste for seasoning, add salt and/or pepper if needed. Remove the meatballs from the oven, cover with the gravy and serve with lingonberry jam (or other substitutes as mentioned above).
24oz boneless, skinless chicken thighs, fat trimmed (about 4)
Juice of 1/2 lemon
2 garlic cloves, minced
1 & 1/4 tsp ground cumin
1 tsp olive oil
1 tsp kosher salt
1 tsp oregano
3/4 tsp sweet paprika
1/2 tsp turmeric
White Yogurt Sauce Ingredients
1 cup Stonyfield Organic Whole Milk Plain Yogurt
2 Tbsp mayonnaise
1 Tbsp apple cider vinegar
1 tsp lemon juice
1/2 tsp kosher salt
1/2 tsp sugar
1/8 tsp black pepper
6 C chopped iceberg or romaine lettuce
2 medium tomatoes, quartered
1/2 small red onion, sliced
1 prepared mild harissa, optional for drizzling
- Season the chicken with lemon juice, garlic, cumin, oil, salt, and spices. Set aside at least 15 minutes, or as long as overnight.
- Combine the ingredients for the white yogurt sauce and refrigerate.
- When ready to cook, heat a large nonstick griddle or skillet over medium-high heat. When hot, add the chicken and leave until the bottom is completely browned, about 5 minutes before flipping.
- Cook on the other side for another 4 to 5 minutes, until browned.
- Reduce the heat to low and let the chicken continue cooking, about 10 minutes, until just about cooked through in the thickest parts (no worries if it’s not completely cooked).
- Set aside on a cutting board and chop the chicken into thin strips and add back to the pan to brown and finish cooking, 8 to 10 minutes over medium heat.
- Assemble the salad by dividing the lettuce, tomato, and red onion.
- Top with chicken and drizzle with yogurt sauce (this is your dressing) and harissa, if desired.
How does savory French toast become a French toast sandwich? This fun recipe using grilled chicken, French toast, and BRIANNAS Asiago Caesar Dressing!
4 tablespoons olive oil, divided
1 1/2 tablespoons lemon juice
1 1/2 teaspoons Worcestershire sauce
2 cups torn and chilled romaine lettuce
2 large eggs
1 bottle BRIANNAS Asiago Caesar Dressing
Sea salt to taste
Freshly ground black pepper to taste
1 tablespoon unsalted butter
4 (1/2-inch) slices sourdough or other firm bread
4 tablespoons freshly shaved parmesan cheese
2 cups seasoned grilled chicken breast strips
- Mix 2 tablespoons of the olive oil, lemon juice, and Worcestershire sauce in a medium bowl. Add romaine lettuce to the bowl & toss lightly. Refrigerate until ready to use.
- In a large mixing bowl whisk the eggs and 1/2 cup BRIANNAS Asiago Caesar Dressing until well combined. Season with salt and pepper.
- Heat the remaining 2 tablespoons of olive oil and butter in a large nonstick skillet over medium-high heat. Place each slice of bread in the egg mixture and make sure both sides are thoroughly coated. Fry in a hot skillet until golden brown on both sides.
- Remove to serving dish and immediately top each slice with some of the parmesan cheese. Top each slice with romaine lettuce and chicken breast strips, dividing evenly. Drizzle with remaining Caesar dressing and finish with parmesan cheese.
A perfect addition to your springtime breakfast or brunch menu, this Crustless Asparagus, Leek & Feta Quiche is a scrumptious, veggie-loaded egg dish that’s quick to make and full of flavor.
2 tsp Organic Valley Butter or Ghee
1/2 lb asparagus, ends trimmed and cut into 1-inch pieces
1 leek, end and dark green top removed and white to light parts chopped
3 garlic cloves, minced ⁄
1/2 cup feta cheese, crumbled
8 Organic Valley Eggs
2/3 cup milk
1/4 tsp sea salt
1/4 tsp ground pepper
fresh dill, chives, or parsley, optional
- Pre-heat oven to 375ºF. Grease a 10-inch round baking dish (11×7 inch baking dish works too). Set aside.
- In a large sauté pan, heat 2 tsp. Organic Valley Butter or Ghee on medium-high heat.
- Once hot, add asparagus, leeks, and garlic to the pan and sauté for 6-8 minutes.
- Crack the eggs into a medium bowl, add feta, milk, optional herbs, salt and pepper, and whisk well.
- Pour eggs over the vegetables and cheese. Top with cracked black pepper.
- Bake in the oven for 20-24 minutes or until the center is rm. Baking time will depend on the size of the baking dish.
- Once cooked through, remove from oven and let sit for 5 minutes before serving.
- Top with fresh dill, chives, or parsley if desire.
Unsalted butter at room temperature, to grease the baking pan
6 large eggs, separated (room temperature)
1 cup sugar
1 cup self-rising flour
14 ounce can sweetened condensed milk
1 cup whole milk
12 ounce can evaporated milk (chilled)
1 quart Florida strawberries, washed, dried well, caps removed and thinly sliced, lengthwise
1 ½ cups heavy (whipping) cream
2 to 4 tablespoons confectioners’ sugar
- Preheat oven to 325 degrees.
- Butter 19”x13” baking pan and set aside.
- In a clean, cool mixing bowl, beat egg whites on high speed until soft peaks form.
- In another bowl, mix egg yolks and sugar until light and fluffy.
- Using a rubber spatula, gently fold beaten egg whites into egg yolks until combined.
- Gently fold the flour into the egg mixture until well combined.
- Spread cake batter in prepared pan.
- Bake until golden color and cake pulls away from sides of the pan when touched.
- Cool cake 20 minutes.
- Combine sweetened condensed milk, evaporated milk, and whole milk, and pour slowly and evenly over baked and cooled cake.
- Cover cake with plastic wrap and refrigerate for at least 3 hours or up to 1 day.
- Prepare whipped topping by whipping cream until soft peaks form and gradually adding confectioner’s sugar.
- Place sliced strawberries, in rows, over top of the cake.
- Cut cake into squares and top with a generous amount of whipped topping or place whipped cream on the side.