Seafood Inspirations
Grilled, glazed, seared, marinated, breaded or broiled no matter how it's prepared, seafood is a big winner on restaurant menus. Let's begin with starter...
Lazy Paella
Executive chef Lindsay Autry, The Lazy Goat, Greenville, SC. Yield: 4 servings. Sofrito Broth 1 medium-size red onion, diced 6 cloves garlic, smashed 1 medium-size red bell pepper, seeds removed, diced...
Chocolate & Peanut Butter Grilled Breakfast Panini
Yield: 12 servings. * 24 slices French bread, sliced diagonally into 1⁄2” thick slices * as needed, butter, melted * 1 1⁄2 cups Jif® Simply CreamyPeanut Butter ...
Savory Onion and Dried Cherry Scones
Yield: 24 scones. * 4 cups flour * 2 Tbsp. white sugar * 1½ tsp. salt * 4 tsp. baking powder * ¾ cup butter, salted and chilled ...
Glorious Pear Muffins
Yield: 12 servings. * 1 3⁄4 cups all-purpose flour * 3⁄4 cup whole wheat flour * 1⁄2 cup wheat bran * 1⁄2 cup brown sugar, packed ...
Honey Date Nut Bread
Yield: 3 loaves. * 1 cup all-purpose flour * 1 cup whole wheat flour * 1 tsp. baking powder * 1 tsp. baking soda * 1 tsp. ground cinnamon ...
The Perfect Brunch Strata
Yield: 25 4”x 6” pieces. * 1 lb. sourdough bread slices, dry or slightly toasted, cut into 1” pieces * 1 Chicken of the Sea® Premium Pink Salmon (40 oz. pouch), flaked * 2 lb. fresh asparagus, woody ends removed, blanched and cut into 1” pieces * 1 1⁄2 cups green onions, chopped ...
Poached Eggs with Artichokes Barigoule
Basic Idaho Potato Tot Recipe with Variations
Fruit Parfait with Ginger-Marinated Grapes and Melon
Cherry Bacon Hash with Sunnyside Up Egg and Sweet Cherry Hollandaise
Blueberry Stuffed French Toast
Chicago Soft Scramble
Cranberry Scones
Cinnamon, Pear & Pecan Sticky Buns
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