Recipes

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BELL’S ULTIMATE ROAST TURKEY

Courtesy of www.BELLSFOODS.com

“What’s our secret to moist, delicious turkey?  Bell’s Seasoning Butter!  It’s a luscious combination of salted butter and our classic Bell’s Seasoning. Spread it under and over the skin of your turkey to create a bird that bastes itself.”

INGREDIENTS

1/4 lb.     salted butter, softened

4 tsp.     Bell’s Seasoning, divided plus more for seasoning turkey

2 tsp.     Kosher salt, divided

2 tsp.     ground black pepper, divided

12-15 lb. fresh whole turkey or frozen whole turkey, thawed

3 apples, quartered

2 onions, quartered

 

INSTRUCTIONS

  1. Preheat oven to 350°F.
  2. Combine softened butter with 2 teaspoons Bell’s Seasoning, ½ teaspoon salt and ¼ teaspoon pepper in small bowl; set aside. Liberally season outside of the turkey with 1 teaspoon each salt and pepper.
  3. Starting at neck opening, gently loosen skin on turkey and evenly spread 2/3 of the butter mixture under skin.
  4. Toss apple and onion wedges with remaining 2 teaspoons of Bell’s Seasoning and remaining salt and pepper. Stuff all but one apple into the cavity. Stuff remaining apple into the neck cavity. Tie legs together with kitchen string.
  5. Arrange turkey, breast side up, in a large shallow roasting pan with rack; rub remaining butter mixture over outside of turkey. Sprinkle additional Bell’s Seasoning evenly over the top of the turkey.
  6. Roast for 10 minutes per pound, basting occasionally with pan juices, until thermometer inserted in thickest part of the thigh reaches 165°and skin is browned and crispy. Let stand covered loosely with foil 30 minutes before carving

Asparagus, Orange & Lentil Salad

From Little Leaf Farms

1 medium-size fennel bulb

2 large oranges, peeled and sliced

1/4 teaspoon freshly ground pepper

1 1/2 teaspoons kosher salt, divided

2 pounds fresh asparagus

1 1/2 cups dried pink lentils, rinsed

2 cups coarsely chopped Little Leaf Spring Mix lettuce

Champagne-Shallot Vinaigrette

3 tablespoons Champagne vinegar

1 tablespoon finely chopped shallots

2 teaspoons honey

2 teaspoons Dijon mustard

1/2 teaspoon kosher salt

 

Rinse fennel thoroughly. Trim and discard root end of the bulb. Trim stalks from the bulb, and chop fronds to equal 1/4 cup; reserve stalks & remaining fronds for another use. Thinly slice bulb and toss with oranges, pepper, and 1/2 tsp. salt.   Cover and let stand until ready to use.

Meanwhile, cut asparagus tips into 1 1/2-inch pieces. Cut stalks diagonally into thin slices, discarding tough ends. Bring 3 cups water and 1/2 tsp. salt to a boil in a large saucepan over medium-high heat. Add asparagus and cook 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Pat dry.

Bring 3 cups water and remaining 1/2 tsp. salt to a boil in a saucepan over medium heat. Add lentils; return to a boil. Reduce heat to low and cook, stirring often; 8 to 10 minutes or until crisp-tender. Drain well and rinse with cold water. Toss lentils with 1/4 cup Champagne-Shallot Vinaigrette.

Combine lettuces, asparagus, fennel mixture and fennel fronds in a large bowl; toss with remaining vinaigrette. Spoon lentils onto a serving platter; top with asparagus mixture

 

 

WILD RICE & BULGAR STUFFING

1 1⁄2 cups wild rice

1 1/2 BOU Vegetable or Chicken flavored Bouillon   Cubes (Makes 3 cups of stock)

Kosher salt and freshly ground black pepper

2 Tbsp grapeseed oil

1 lb sweet pork sausage

3 stalks celery, thinly sliced

1 yellow onion, small dice

2 apples, medium dice

4 sprigs thyme, leaves picked and roughly chopped 6 sage leaves, chiffonade

1 cup walnuts, toasted and roughly chopped

2 Tbsp butter, cut into cubes

 

Preheat oven to 350 degrees F. Place the wild rice in a medium pot and pour in the vegetable or chicken stock.

Add a big pinch of salt. Bring to a boil, cover, and reduce heat to a simmer. Cook until the rice no longer has a bite, about 50 minutes, adding a little more water as necessary to keep the rice covered. Drain and transfer to a large mixing bowl.

Place a large saute pan over medium heat and add a thin layer of grapeseed oil. Add the sausage to the pan, breaking it up with a wooden spoon as it browns. Once the sausage is completely cooked through, use a slotted spoon to transfer it to the bowl with the wild rice.

Add the celery and onion to the pan and add a pinch of salt and pepper. Sauté over medium heat, stirring occasionally, until the vegetables are tender. Add the apples and continue cooking until they’re softened, about 2-3 minutes. Stir in the herbs.

Add the vegetable mixture to the wild rice and stir in the walnuts. Taste the stuffing for seasoning, adding salt & pepper as necessary. Transfer to a casserole dish, dot with butter, and place in the oven. Bake for about 10 minutes or until warmed through.

 

 

Roasted Balsamic & Roasted Onion Brussels Sprouts

www.urbanaccents.com

 

1 lb Brussels sprouts

3 Tbsp olive oil

1 Tbsp melted butter

1 Tbsp Urban Accents Balsamic & Roasted Onion seasoning

 

Preheat oven to 350°F. Trim the stem of the Brussels sprouts and remove any yellow leaves. Cut in half and place in a single layer on a rimmed baking sheet. In a small bowl, combine olive oil, melted butter, and seasoning. Drizzle over Brussels sprouts and toss to coat evenly. Roast for 25-30 minutes or until tender and slightly charred, turning halfway through roasting.

Try this seasoning blend & recipe with potatoes and other root veggies… delicious! Each package makes three batches of roasted veggies

…Or just whisk it with olive oil for an easy vinaigrette!

 

Harney’s Tipsy Bacon & Beef Chili

Winning recipe: Ring Bros. Marketplace’s Chili Cook-Off

Ingredients

2lbs ground sirloin

1lb bacon

1 sweet onion

1 clove of garlic

1 green bell pepper

1 red bell pepper

2 cans diced tomatoes

2 cans red kidney beans (drain one can)

2 heaped tablespoons chili powder

1 heaped teaspoon red pepper flakes

1 teaspoon black pepper

1 teaspoon salt

1 heaped teaspoon cinnamon

4 tablespoons parmesan cheese

1 16oz can of lager beer

Directions

  1. Fry bacon in a deep skillet.
  2. Remove bacon (keeping grease in skillet) and set aside.
  3. Brown ground sirloin and break up into small pieces. Drain ground sirloin and set aside.
  4. Chop (as desired) green bell pepper, red bell pepper, onion, and mince a clove of garlic.
  5. In a large crock pot, add all ingredients and pour approximately 8-10oz of beer over the top.
  6. Mix all the ingredients and simmer on low for at least 4 hours or until ingredients cook down (the longer the better)