Sicilian White Bread

We’re excited to share another recipe sent in from one of our fans! James sent us this recipe for Sicilian White Bread through the Facebook page for our store, Farmhouse Provisions! Thanks for the delicious new recipe, James!

We know that not everyone has a bread machine, so we’ve also included a set of instructions that we’ve adapted to offer a by-hand method. Whichever you use, you’ll soon be enjoying the delicious and unmistakable scent of fresh-baked bread!

This bread offers a scrumptious Italian flavor that can be enjoyed in slices with some butter or as a side for your next pasta dinner. Give it a try and let us know how you like it!

Sicilian White Bread

Ingredients

2 1/4 cups White Flour
2 tbsp. Sugar
1 tbsp. Dry Milk
1 tsp. Salt
1 tbsp. Butter, melted
7/8 cup Water
1 tsp. Yeast
1 tbsp. Simply Savory Taste of Sicily Dip Mix

Bread Machine Directions

1. Add all dry ingredients to the bread maker.
2. Add liquid ingredients and close the lid.
3. Put yeast in the yeast dispenser and press start.
4. Let your bread machine work its magic for 4 hours, then enjoy!

By Hand Directions

1. Combine yeast, warmed water, and sugar in a large bowl. Let it sit until the mixture foams, about five minutes.
2. Add the dry milk, butter, Taste of Sicily Dip Mix, and 1 3/4 cups of flour. Mix together until smooth, then add the remaining flour until dough is stiff. If you have a stand mixer, you can use a dough hook for this step.
3. Turn dough out onto a lightly floured surface and knead until dough is smooth and elastic, about 6-8 minutes.
4. Place dough into a lightly greased bowl and cover it with a clean dishtowel or plastic wrap. Place the bowl in a warm place and let the dough rise until it has doubled, about an hour.
5. Punch the dough down to remove air bubbles and place in a greased loaf pan. Cover and allow it to rise until doubled, about an additional 30 minutes.
6. While it rises, preheat your oven to 400°.
7. Bake bread in preheated oven until golden brown, about 20-25 minutes. If the loaf starts overbrowning, cover the top with foil.
8. Enjoy!

Portabella Artichoke Arepas

We always love hearing from our fans! Recently, one of our Facebook followers messaged us with a delicious snack she created using one of our dips! She gave us permission to share it with the rest of our fans, so we wanted to offer this yummy recipe to you.

Here’s what Natalia said about this snack:

“Hi, I love your products and today I tried something different. It’s awesome! Maybe the idea could help you and help others to make a quick different snack.

Arepa is a grilled cornmeal cake served in Latin American cuisine. This time I added a pack of Simply Savory Portabella Artichoke made in 1 cup of plain yogurt.”

Historians have found evidence that arepas have been made for over 2,000 years, so this food is definitely time-tested and approved. Give it a try for yourself using the recipe below!

Portabella Artichoke Arepas

Ingredients

2 cups Pre-Cooked Corn Meal (such as PAN)

1 tsp. Salt

1 cup Plain Yogurt

Warm Water (as needed)

1 package Simply Savory Portabella Artichoke Dip Mix

1/4 cup Vegetable Oil (or as needed)

Directions

1. Stir yogurt, Portabella Artichoke dip mix, and salt together until mixed.
2. Gradually add the pre-cooked corn meal to the yogurt mixture, stirring the mixture with your fingers until you’ve added the full amount.
3. Work small amounts of warm water into the dough, continuing until the dough no longer sticks to your hands. When you can make a ball of dough and your hands remain clean, it is ready to cook.
4. Separate the dough into small balls, each about the size of a golf ball, then pat each ball into a patty about 3/8 inch thick.
5. Heat the vegetable oil in a skillet over medium heat until the oil shimmers. If you are using a non-stick pan, you can decrease the amount of oil to just enough to grease the pan.
6. Add a few patties to the pan, cooking each side until golden brown (about 4-5 minutes per side). Place the cooked arepas on a paper towel-lined plate to drain and cool until ready to eat.

 

Pumpkin Swirl Muffins

Can you feel it? The cool morning air, the light breezes, the slow shift from vibrant green to russet reds and oranges? Fall has come to 2016 and it’s time for pumpkins and apples to dominate the baking world!

Our recipe is the perfect food for a cool, sleepy fall morning. These Pumpkin Swirl muffins are the perfect blend of sweet and fluffy, the best way to start your day!

Ingredients

1 3/4 cups All Purpose Flour

1 tbsp Pumpkin Spice

1 tsp Baking Soda

1/2 tsp Salt

1 (15 oz) can Pumpkin

1 cup Sugar

1/2 cup Brown Sugar, packed

2 Eggs

1/2 cup Oil

1 tbsp Vanilla Extract

1 (8 oz) package Cream Cheese

1 Egg Yolk

1 package Simply Savory Creme Brulee Dip Mix

Turbinado Sugar, for topping

Directions

1. Preheat your oven to 375°.
2. Whisk the flour, pumpkin spice, salt, and baking soda until combined. Set the bowl aside.
3. In a large bowl, whisk the pumpkin, sugar, and brown sugar until combined.
4. Beat the eggs, oil, and vanilla extract into the pumpkin mixture.
5. Slowly add the flour mixture, whisking until all lumps are gone.
6. Fill a prepared muffin tin, each cup about 3/4 full.
7. Beat the cream cheese until smooth, then add the egg yolk and Creme Brulee dip mix. Beat until combined.
8. Add a tablespoon of the cream cheese mixture to the top of each muffin and swirl with a toothpick. Sprinkle each muffin with turbinado sugar.
9. Bake for 18-20 minutes. When you insert a toothpick in the center and it comes out clean, the muffins are done.

Cedar Plank Salmon

This week’s recipe is all about planking — and we’re not talking about that strange fad. This week’s recipe is a flaky Cedar Plank Salmon dish, perfectly seasoned with our Divine Dill dip. To get the best cook and flavor for your fish dish, use these cedar plank tips!

Plank Preparation: Prior to using your plank on the grill, it should be soaked to increase moisture, resist burning, and extend the life of the plank.  The longer the plank is soaked, the better the results.  Soaking time can be shortened by using hot water.

 Soaking the Plank:

1. Begin by rinsing the plank.

2. Fill the kitchen sink, or a container large enough to fit the plank into with water. 

3. Submerge the entire plank in water, placing a weight on it to prevent it from floating to the top. 

4. Soak in water for at least two hours and up to 24 hours. 

Preheating the Plank: After the plank has been soaked it must be preheated to control warping, sterilize the wood surface, and enhance flavor.

1. Start by preheating your grill to a medium-high heat, approximately 425° F.

2. Place the plank on the grill, approximately 8 inches away from the flame, and close the lid.  If you do not have control over the plank height, closely monitor the grill during preheating and cooking.

3. After 3 to 5 minutes, the plank will be lightly charred on one side and possibly bowed.  Open the grill, flip the plank over, reclose the grill lid, and heat for 1 to 2 minutes.  Continue flipping the plank and grilling for 1 to 2 minutes, until the plank flattens out.

4. Use the plank immediately after preheating.

Cedar Plank Salmon

Ingredients:

4 – 6 lbs. of Salmon

6 oz Lemon Olive Oil

1 package Simply Savory Divine Dill Dip Mix

Cedar Planks, prepared for grilling

Lemon Wedges, optional

Directions:

1. Mix the Divine Dill with the lemon olive oil and let sit for 5 minutes.
2. Remove the skin from the salmon fillets, and remove any remaining bones. Rinse under cold running water and pat dry with paper towels. 
3. Brush the tops of the planks with the olive oil mixture. 
4. Lay the salmon (on what was the skin-side down) on the pre-heated cedar planks. 
5. Baste the salmon with the olive oil mixture, and salt as desired. 
6. Cover the grill and cook on medium until the internal temperature of the salmon reaches 135° F. Cooking time will vary between 15 and 30 minutes, depending on the thickness of the salmon. 
7. During cooking, check periodically to make sure the planks are not on fire. Keep a spray bottle of water close by to extinguish any flames. 
8. Remove the planks from the grill carefully, as the planks are very hot!
9. If desired, serve the salmon right off the plank and garnish with lemon wedges.

Tropical Delight Dessert Mix

School is back in session, but the long, hot days of summer still prevail. While some can still spend days by the pool or laying out at the beach, others have to get more creative to bring back that summer feeling.

The delicious blend of tropical fruity flavors found in our Tropical Delight dessert dip is the perfect remedy for school year blues! Use our recipe of the week as an after-school snack or a weekend treat. You can also slip a container of this Tropical Delight Dessert Mix into a packed lunch for a yummy surprise!

Follow the recipe below for a dessert that your whole family will love.

Tropical Delight Dessert Mix

Ingredients

1 package Simply Savory Tropical Delight Dip Mix

1 (8 oz) package Cream Cheese, softened

1 (8 oz) tub Cool Whip, defrosted

Various fruit of your choice (mandarin oranges, pineapple, blueberries, strawberries, coconut, etc.), drained

Mini Marshmallows (optional)

Directions

1. Combine the Tropical Delight Dessert Mix with the cream cheese and Cool Whip.
2. Fold in the well drained fruits of your choice.
3. Refrigerate for at least 2 hours.
4. Optional: Fold in mini marshmallows when you add the fruit.

Simple Garden Cucumber Salad

Salads are often the most refreshing part of a meal. Whether it’s a mixture of leafy greens, pasta, or vegetables, salads offer a variety of flavors and textures to suit anyone’s taste.

Our recipe this week is a simple, but tasty salad that is perfect for potlucks, picnics, parties, and more! Make this Simple Garden Cucumber Salad when you’re running low on time or craving a delicious, light dish for your workday lunch.

Do you have a favorite salad? Share in the comments!

Simple Garden Cucumber Salad

Ingredients

1 package Simply Savory Garden Spinach Dip Mix

1 cup Sour Cream

1 cup Mayonnaise

3 large Cucumbers

1 (8 oz) bag Matchstick Carrots

1/4 cup Red Onion, chopped

Directions

1. Mix together the Garden Spinach dip mix with the sour cream and mayonnaise, then refrigerate.
2. Peel and thinly slice the cucumbers.
3. Stir together desired amount of dip with the cucumbers, carrots, and onions, no more than 2 hours before serving.
4. Refrigerate until ready to serve.

Mini Coconut Cream Pies

Photo Credit: Stacy

Summer can’t be complete without a bit of coconut. And we’re not talking about hula dancer shells or towering palm trees. We mean the delicious, creamy flavors of coconut cream pie.

This popular dessert is the perfect, refreshing treat for the end of a hot summer’s day. With our recipe for these Mini Coconut Cream Pies, you can add this dish to your casual poolside gathering or your classy dinner party.

Adults and children alike will love these yummy, bite-sized desserts!

Mini Coconut Cream Pies

Ingredients

1 package Simply Savory Coconut Cream Pie Dip Mix

1 (8 oz) package Cream Cheese

1 (8 oz) container Cool Whip, defrosted

Baked Frozen Mini Phyllo Cups

Whipped Cream

Toasted Coconut, to top

Directions

1. Combine Coconut Cream Pie mix, cream cheese, and Cool Whip. Stir until thoroughly mixed. Refrigerate for at least 2 hours.
2. Scoop the chilled dip into the phyllo cups.
3. Top with whipped cream and toasted coconut.
4. Serve and enjoy!

Warm Bacon Horseradish Dip

Bacon and horseradish go together like peanut butter and jelly. The savory flavor of bacon combined with uniquely delicious horseradish come together in a creamy dip that will leave you craving more!

Our Warm Bacon Horseradish Dip is perfect for a party appetizer or addition to a nice lunch. Serve it as a dip with crackers or bread cubes. You can also spread this warm dip on hamburgers or roast beef sandwiches.

Try it for yourself and share what you ate it with in the comments!

Warm Bacon Horseradish Dip

Ingredients

1 package Simply Savory Horseradish Heaven Dip Mix

1 (8 oz) package Cream Cheese, softened

1/4 cup Sour Cream

1/2 cup Mozzarella Cheese

8 slices Bacon, cooked crisp and crumbled

Directions

1. Combine the Horseradish Heaven, softened cream cheese, and sour cream with an electric hand mixer.
2. Stir in the mozzarella cheese and crumbled bacon.
3. Refrigerate for at least 1 hour to allow the spices to soften.
4. When ready to serve, microwave for 30 seconds and stir.  Continue to microwave and stir until the dip is at the temperature you desire.

Slow Cooker Carnitas (Shredded Pork)

Photo Credit: Ginny

Dinner is often the meal that requires the most time and thought. For those who cook and work, slow cooker meals can often save the day.

This week’s featured recipe is for Slow Cooker Carnitas (Shredded Pork). This flavor-filled, slightly spicy meal will wow your families and give you several options for serving. We suggest using this recipe in the following ways:

• Use the shredded pork as a filling for tacos, burritos, fajitas, enchiladas, chimichangas, quesadillas, or as a nacho topping.
• Serve the shredded pork on a bun, and add barbecue sauce if desired.
• Add the shredded pork to your chili or stew.
• If desired, heat 1 tbsp. olive oil in a non-stick pan over high heat. Place shredded pork into the pan, press down and cook until the bottom side is golden brown and crusty.

How will you eat your carnitas?

Slow Cooker Carnitas (Shredded Pork)

Ingredients: 

3 1/2 to 4 lb Pork Shoulder, bone-in

1 1/2 tbsp Kosher Salt 

3/4 tsp Black Pepper    

1 tbsp Olive Oil

1 pkg Simply Savory Southwest Jalapeno Chipotle Dip Mix

1 cup Orange Juice

Instructions: 

1. Trim the fat from the pork shoulder. 
2. Rinse and dry the pork shoulder, rub in salt & pepper. Mix the Southwest Jalapeno Chipotle with 1 tbsp olive oil, then rub all over the pork. 
3. Place the pork in the slow cooker. Sprinkle some of the orange juice on the pork, then pour the rest into the slow cooker. 
4. Cook on low for 8 hours or on high for 4 hours. The meat should be tender and falling off the bone. 
5. Remove from the slow cooker, let cool slightly, and then shred the pork using two forks. Skim off the fat from the juices remaining in the slow cooker, discard the fat, and pour over the shredded pork.

Key Lime Corn-on-the-Cob

Summer is the perfect time for cookouts, picnics, and outdoor get-togethers. Hamburgers and hot dogs are usually the main course, but side dishes can vary based on location and crowd.

One of our favorite cookout side dishes is fresh corn-on-the-cob. If you want to enjoy this easy side dish, try cooking your corn with one of the following methods:

• Boil it: Place your shucked corn in a wide, flat pan or a tall pot. Fill your pan/pot with enough water to cover the corn and add a tablespoon of salt. Boil for 3-5 minutes for fresh corn or 6-8 minutes for corn that’s a few days old.
• Microwave it: Don’t shuck your corn for this method. Place 2 ears of corn in your microwave and cook for 4-6 minutes. Let it cool before handling.
• Grill it: Pull back the husks, but leave them attached at the bottom. Remove any corn silk and brush the corn with olive oil. Let the husks cover the corn again and wrap it all in aluminum foil. Grill over medium-high heat, turning occasionally, for about 15 minutes or until the husks are toasted.

We love to serve our corn with our Key Lime butter. It’s not the most traditional way to eat it, but it is certainly the yummiest! Try it for yourself!

Key Lime Corn-on-the-Cob

Ingredients

4 tbsp Salted Butter, melted

4 tsp Simply Savory Key Lime Dip Mix

Cayenne Pepper, to taste

Corn on the Cob, cooked

Directions

1. Combine melted butter with Key Lime dip mix.
2. Brush Key Lime butter on corn-on-the-cob and sprinkle with cayenne pepper, if desired.