KIOA Recipe of the Week

Tassel Ridge® Lemon Honey Garlic Chicken

Ingredients: 4 boneless, skinless chicken breasts 1 tsp salt ½ tsp black pepper ½ cup canola oil ¼ cup honey 4 cloves garlic, minced ½ shallot, minced Juice of 1 lemon or 2 Tbsp lemon juice Directions: Preheat oven to 350°F. Season chicken breasts on both sides with salt and pepper. Heat 2 tablespoons oil […]

Category : KIOA Recipe of the Week

Tassel Ridge® Ham and White Bean Soup

Ingredients: 1 lb white beans 2 ham hocks 2 qts chicken broth 1 Tbsp canola oil 2 carrots, peeled and diced 1 medium onion, diced ½ stalk celery, diced 3 cloves garlic, minced 2 sprigs fresh thyme 1 sprig fresh rosemary 2 tsp oregano 2 cups diced, cooked ham 2 tsp salt 2 tsp pepper […]

Category : KIOA Recipe of the Week

Tassel Ridge® Individual Flourless Chocolate Cakes with Tassel Ridge Finalé Raspberry Ganache

Cake Ingredients: 8 oz semi-sweet chocolate, finely chopped 1 stick butter, cubed 1½ tsp vanilla extract 1 Tbsp fresh orange zest 1½ tsp Tassel Ridge Chocolate Granfinalé™ 6 eggs, separated ½ cup sugar Finalé Raspberry Ganache Ingredients: 1 cup heavy cream 1 lb dark chocolate ½ stick butter, cubed 1 tsp vanilla extract ¼ cup […]

Category : KIOA Recipe of the Week

Tassel Ridge® Beef Wellington

Ingredients: 4 8-oz filet mignons 2 tsp salt 1¼ tsp black pepper 3 Tbsp butter 1 lb portabella mushrooms, rough chopped 1 shallot, minced 1 tsp minced garlic 1 fresh thyme sprig 1 17.3-oz pkg puff pastry (2 sheets), thawed 2 egg yolks 2 Tbsp milk Directions: Season steaks on all sides using 1 teaspoon […]

Category : KIOA Recipe of the Week

Tassel Ridge® Pork Loin with Finalé Iowa Red and Plums

Ingredients: 1 3-lb boneless pork loin, cleaned and trimmed 1 tsp salt 1½ tsp black pepper 1 tsp dried sage ½ tsp thyme 1 Tbsp canola oil 2 onions, sliced 1 tsp minced garlic 1 cup chopped carrots ⅔ cup Tassel Ridge Finalé Iowa Red ⅓ cup chicken stock ⅓ cup water 25 dried plums, […]

Category : KIOA Recipe of the Week

Tassel Ridge® Farfalle with Brussels Sprouts and Pancetta

Ingredients: 5 Tbsp butter 8 oz Brussels sprouts, thinly sliced 1 16-oz box farfalle, cooked according to package directions 4 oz pancetta, cooked crispy and crumbled ½ cup shredded Parmesan Directions: Melt butter in skillet until it begins to brown and develops a nutty aroma. Add Brussels sprouts and pasta. Cook until heated through. Add […]

Category : KIOA Recipe of the Week

Tassel Ridge® Osso Buco

Ingredients: ½ cup flour salt pepper 2 veal or beef shanks (about 2½ inches thick) 2 Tbsp butter ½ cup canola oil 1 large carrot, grated 2 medium onions, diced 2 celery stalks, grated ½ tsp sugar 1 Tbsp tomato paste 10 tomatoes, chopped ½ cup Tassel Ridge Iowa In the Dark 2 fresh basil […]

Category : KIOA Recipe of the Week

Tassel Ridge® Mediterranean Chicken Soup

Ingredients: 2 Tbsp canola oil 3 tsp minced garlic 1 cup diced onion ½ cup thinly sliced leeks, cleaned 2 Tbsp tomato paste ⅛ tsp salt ¼ tsp pepper 1 16-oz can black-eyed peas, drained and rinsed ½ 15-oz jar roasted red pepper strips, drained 1 lb chicken, diced into 1-inch pieces 1 tsp rosemary […]

Category : KIOA Recipe of the Week

Tassel Ridge® Chef Frank’s Meatloaf with Creole Sauce

Ingredients: 5 eggs 3 Tbsp Worcestershire sauce 1¼ cups ketchup 1¼ cups heavy cream 2½ lbs andouille or smoked sausage, chopped 2½ pounds ground beef 2½ pounds ground pork 4 cups diced onion 1½ cups small diced bell pepper 2 Tbsp minced garlic 1¼ tsp rubbed sage 1 Tbsp dried thyme 1 Tbsp salt 2 […]

Category : KIOA Recipe of the Week

Tassel Ridge® Apple Cheddar Tartlets

Ingredients: 2 Tbsp butter 1 Tbsp brown sugar 1 Tbsp Tassel Ridge Iowa Prairie Snow® 2 Jazz apples, peeled, cored, and small diced 24 mini phyllo shells ½ cup shredded Cheddar cheese 4 Tbsp pecans Directions: Preheat oven to 350°F. Combine butter, brown sugar, and Tassel Ridge Iowa Prairie Snow. Bring to a boil. Reduce […]

Category : KIOA Recipe of the Week