We Are Wild About Flavor!

Recipe Blog

  • Asian Chicken

    This easy at-home version of one of my favorite Asian dishes will satisfy any appetite and goes way beyond the takeout container. This full flavored marinade uses basic on-hand ingredients which is a real time-saver here. One of our versatile selections in our Signature Seasoning Collection is the Hair Raisin’ Asian Blend. So take a culinary trip around Asia right from your very own kitchen!
  • Parmesan Pesto Chicken & Pasta

    Ingredients:  Chicken 2  Chicken Breasts3 Tbls. unsalted melted butter1/2 Cup Panko bread crumbs1 Tbls. Zesty Moose Parmesan Pepper Pesto Ingredien...
  • Spring Salad with Orange Honey Balsamic Dressing

    Ingredients: For the Salad8 - 10oz. Mixed Greens1/4 Cup Dried Cranberries1/4 Cup Green Onions, chopped1 Avocado, sliced1 15oz. Can Mandarin Oranges...
  • Lemon-Thyme Brussels Sprouts

    For years I have always called them brussel sprouts only to find out recently that they are indeed Brussels Sprouts; Brussels with an s that is! My husband always referred to them as sulfur bombs and we never liked them until I realized that placing them into a boiling pot of water isn’t conductive to achieving great flavor. Roasting them however, creates a caramelized finish on the outside with a tender finish on the inside. Roasting them also brings out their deep nutty flavor. In fact, I’ve seen roasted brussels sprouts convert more than one avowed brussels sprouts-hater into a brussels sprout-lover, and I am one of them! This simple and decadent side dish is the perfect addition to serve with your holiday meal! I suggest using fresh sprouts, but the frozen ones will work for this as well. The Lemon-Thyme Salt added to the flavor and really gave a nice finish to the dish!
  • Grilled Skirt Steak

    Grilled Skirt Steak. Skirt steak can be a difficult cut to decipher at first. Sometimes confused with flank because of its similar properties, there are really two distinct cuts from the diaphragm of the steer. The outside skirt steak is from the plate section, below the rib and between the brisket and flank, and usually comes with the membrane still attached, which needs to be trimmed before cooking.