Broiled Grapefruit Brunch Salad

Broiled Grapefruit Brunch Salad

From the Kitchen of Terri Bergman

Broiled Grapefruit Salad aka Amazing Brunch Salad

Yes, this salad has it all. The great sweet and spicy taste of warm broiled grapefruit on a bed of fresh greens, crispy chopped bacon, blue cheese and an egg done so pretty it should be in pictures!(oh wait, it is!) Finish this salad with a drizzle of the best Olive Oil, drizzle of Honey and just because we are being decadent here, I like a little bit of Lime Cilantro Seasoned Greek Yogurt. You add the salt’n pepper and this dish is your complete Brunch on a plate! It also works for Lunch and Dinner!

CATEGORY: Brunch
SERVES: 2
LEVEL: Easy, there it is!

INGREDIENTS

Broiled Grapefruits:
1 Ruby Red large Grapefruit (halved and sectioned, or peeled and segmented)
2 tsp of Amazing Rub (Brown sugar based)
½ tsp of Pummull Spice (House Cinnamon blend)

Sprinkle the Grapefruit with seasonings and broil watching closely. It takes about 5-7 minutes as the fruit will release juices, slowing the caramelizing down a little. Set Fruit aside when done.

Salad:
4 Cups of Fresh mixed greens
3 chopped green onions
4 Crisp Bacon slices (try the Amazing Bacon recipe below note)
4 Tbsp crumbled Blue Cheese
4 Tbsp Greek Yogurt (or Mayo) with lime juice and chopped cilantro 
2 Gently cooked sunny side up eggs
2 Tbsp Olive Oil
1 Tbsp Honey
Salt n Pepper to taste

Assemble greens on 2 plates, add broiled grapefruit sections, bacon, blue cheese, egg to each plate. Drizzle with Olive Oil, Honey and garnish with chopped green onions and Lime/Cilantro Yogurt or Aoli. Best served with grapefruit and eggs warm.

Amazing Bacon is great to prepare in advance and make salads, sandwiches and snacking great!

1 lb of THICK sliced bacon, arrange slices on parchment paper on a large baking sheet. Sprinkle up side with Amazing Rub, Cook for 18 mins in a 400 degree oven. Pull out baking sheet, flip each piece of bacon and sprinkle with Amazing Heat…3 more minutes and out of oven, onto paper towels and onto delicious!

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

From the Kitchen of Terri Bergman

Stuffed Cabbage Rolls KB Style

These Cabbage Rolls are so savory and bursting with flavor. The bonus to this recipe is using our Bacon-Wrapped Mini Meatloaf Mix, kitchensbounty.com. With this savory meat mixture we suggest first a Meatloaf (or minis) and half of the mixture, a pound, for use in these Cabbage Rolls. Long bake these delicious pockets of flavor and brown rice will absorb all the flavors and elevates the dish!

CATEGORY: MAINS
SERVES: 6
LEVEL: Medium, You got this!

INGREDIENTS

CABBAGE ROLLS:
1# of the *KB Meatloaf Mix (see below)
1 Cup COOKED Brown Rice
1 fresh head of Green Cabbage
2 Tbsp of The Amazing Herbes

SAUCE:
28 OZ Can of the best crushed tomatoes (CENTO)
15 oz can of Tomato Sauce
2 TBLS of The Amazing Rub (or brown sugar)
1 TBLS of Balsamic Vinegar
Olive Oil to sprinkle

(I would stir the above sauce ingredients together and set aside. The cooking of the sauce happens in the oven pan of cabbage leaves – makes a fresher taste!)

Prepare the *KB Meatloaf Mixture, this can be done the day before (while your baking a meatloaf!) and reserve ½ recipe or one pound. Add the cooked brown rice to the meatloaf, toss together to incorporate. Divide into 12 portions and set aside for Cabbage Leaves.

Core slightly a large green cabbage and place in large pot with water, bring to a boil for a full 5 minutes, take off heat, remove from water and let rest 10 minutes to cool.

Next release and gently pry at least 12 great cabbage leaves. (At this point, the remainder of the cabbage can be cooled and refrigerated, Excellent thin sliced, use later in a stir fry!)

Cooled cabbage leaves will be spread out on board, meat/rice mixture at bottom of leave, roll and tuck sides in. Do this for 12 leaves. 

In an approx 9 x 13 casserole pan, spray with cooking oil, pour ½ sauce mixture. Set the cabbage rolls into pan, end side down, you should be able to get all rolls in the pan. Pour the remainder of the Sauce over the rolls, sprinkle with remaining Tbsp of Amazing Herbes, cover with foil.

Oven at 350 degrees and cooking time is approximately  90 minutes. Check for tenderness and remember the meat mixture was uncooked, so important to give at least 60 minutes, I prefer 90.

*KB MEATLOAF MIX
1 Medium sautéed onion
1 C Chunky Salsa
2 ½# Ground beef/pork mixture
1 C inst oatmeal
2 lg eggs
½ C Parmesan Cheese
2 Tbsp Amazing Herbes

Can be wrapped in 6 slices of bacon, sprinkled with AMAZ Rub to help brown.
Bake in 350 degree oven, 1 hour

Follow the process of making stuffed cabbage rolls in photos…

French Onion Soup

French Onion Soup

From the Kitchens of Terri Bergman

French Onion Soup (with Julia’s lead and Terri’s Nod!)

This classic delish French Onion Soup is a recipe I first made and played with from Julia Childs Cookbook. I have tweaked this recipe, I think there is a little herb flavor that makes a big impact and I prefer to do this as a gluten free recipe with the use of corn starch. However, for the French Bread that is not gluten free, but I do have a great suggestion for that below! 

However you slice it, this is a bowl of deliciousness!

Category: Luncheon
Serves: 6-8
Level: Intermediate – You got this!

INGREDIENTS:

For the SOUP
6 C thinly sliced yellow onions
2 Tbsp Oil
2 Tbsp Butter
2 tsp The Amazing Rub Seasoning (Sugar/salt/spices)
2 Tbsp Corn Starch
7 C Beef Stock
½ C White Wine

For the Garnish
12 oz. Swiss Cheese finely sliced/chopped
4 oz. Parmesan Cheese grated
3 Tbsp Cognac
For the Croute
8 slices French Bread (about 1” thick) (or SCHAR Baguette/Gluten Free Bread but DELIC!)
4 Tbsp Olive Oil for drizzling
1 Tbsp The Amazing Herbes

In a Stock Pot or Dutch oven add 2 Tbsp oil and Butter. Add sliced onions and stir until they are coated with the mixture and cook on medium about 10 mins. Sprinkle the Amazing Rub Seasoning on the onions and continue to cook 10-15 minutes until golden. Once caramelized add 2 Tbsp Corn Starch and continue to cook for a few minutes. Stir in the ½ C white wine, now add 1 cup of stock and continue to stir while scraping up all bits in bottom of pan. Add all remaining stock, bring near boil, reduce heat and simmer for approximately 30 minutes. 

To make the Croutes/toasted bread. I definitely prefer the bread broiled toasted and not hard baked.       I love an ‘el dente texture …so drizzle the first side of the bread slices with olive oil, toast under broiler til golden, flip and butter second side and sprinkle generously with the Amazing Herbes (our house Herb blend or your house blend). I really think the herbs add such a plus to the final soup experience.  If you don’t have this blend, I would say a little Oregano and Sage….

Now take 6-8 Oven Proof Bowls or Ramkins, place 1 Tbsp Parmesan Cheese in the bottom of each. Next ladle the French Onion Soup into Bowls and top with toasted French bread and add the Swiss Cheese in a thick layer making sure to cover bread and edges. Pour ½ Tbsp Cognac into soup/bread mixture, drizzle with a little oil or melted butter. Place Ramkins on baking sheet (for ease into oven).

Place in a 350 degree oven for about 20-30 minutes checking on Cheese melting and slight browning.

Here it is, super flavorful, melting onions and toppings. 

Lunch – perfect! Start of dinner – perfect! 

Enjoy!

Paper-Wrapped Chicken, KB Style

Paper-Wrapped Chicken, KB Style

From the Kitchens of Terri Bergman

This was an absolute family favorite dish for both kids and parents! You can make ahead, pop in oven when you get home, and opening the pouch is just fun, not to mention the smells are heavenly! It’s important to cut all ingredients thin or julienned and presto – go from there! When I sat down to share this family recipe I had to call my son to ask how long in the oven! All in the family!

Serves: 8
Level: Intermediate-you got this!

INGREDIENTS
4 Whole boneless chicken breasts
4 Carrots, peeled and julienned
1 Red Pepper, seeded and julienned 
8 Green Onions (bottom halves, cleaned and sliced but not thru the end)
Top green halves chopped medium and served with sauce as garnish
½ Red Onion medium chop
4 Potatoes Med, julienned
4 Tbsp Soy Sauce
Sesame oil
The Amazing Rub

DIRECTIONS:
Preheat Oven to 375 degrees

Split the whole chicken breasts in 4 slices each, making 16 thin slices

Cut 8 Pieces of Parchment and or Alum Foil, great materials to build a pouch for each packet.

Parchment size 12 x 12

Place 2 thin chicken slices in each square, top with carrots, red pepper, 1 green onion bottom, Some red onion, julienned potato slices.  Dress with Soy Sauce, Sesame oil, 1 tsp Amazing Rub. Form a packet as shown, making sure the sides and top are well sealed. Continue to create 8 packets. It is best to cook these 4 to a baking sheet, having room between each. 

Bake in the 375 degree oven approx 45 minutes. Set aside to cool a little, and serve a packet per plate, and let each person open their own packet, the aroma is always wonderful.

I do like to serve this dish with salt/pepper at the table and a quick version of Yum-Yum Sauce we make as follows:

KB YUM YUM SAUCE
1 C Mayo
2 Tbsp Ketchup
1 Tbsp The Amazing Rub
2 tsp Vinegar (rice)
2 Tbsp Water (or more if needed)

*Only For heat lovers …add ½ tsp Blazing Belle or Cayenne/optional

The Amazing Turkey Burger (Ying and Yang Turkey Burger)

The Amazing Turkey Burger (Ying and Yang Turkey Burger)

From the Kitchen of Terri Bergman

The Amazing Turkey Burger (Ying and Yang Turkey Burger)

Here is our recipe for the Kitchens Bounty Ying and Yang Amazing Turkey Burger…A little sweet, A little Hot!  Love the color, adore the taste but and don’t put the brakes on….grill it up and hand it to Aunt Susie with Mayo…but feel free to take a great canvas (the recipe) and add….chopped cilantro, peach mango salsa, dear I say cheese?….enhance away! 

SERVES: 4
LEVEL: Presto-easy!

INGREDIENTS
1 Lb ground Turkey
1 med onion grated
1/8 cup minced *jalapeno (from jarred slices)
1 egg white
1 tsp Worcestershire sauce
4 tsp The Amazing Rub
Olive Oil for cooking

DIRECTIONS:
Mix ground Turkey, grated onion, minced jalapeño, egg white, Worcestershire sauce and form 4 patties. Sprinkle approx ½ tsp on each side of the burgers, prior to grilling.  Let rest for 10 minutes, bring to grill.  If forming ahead of time (great option) refrigerate to chill. 
Grill on High Heat, brush grill rack with Olive Oil, cook for approximately 4 minutes each side, reduce or shut off heat, let continue to cook thru a few more minutes. Options to add to Turkey Burger include 1 Tbsp minced Cilantro, and or minced mango and red peppers.
This is a delicious, moist burger!  

Terri 

Black Bean Burgers

Black Bean Burgers

From the Kitchen of Terri Bergman

Black Bean Burgers

SERVES: 6
LEVEL: Presto-easy!

INGREDIENTS
2 cans Black Beans drained (or use ½ black and ½ kidney beans)
1 Cup corn (fresh is a little more special)
1 Cup *Brown Rice cooked and cooled
2 green onions chopped thinly
Optional: ½ Red Pepper chopped very finely or pimentos chopped finely
1 Egg
1 tsp of The Amazing Heat (I like it heaping!)
2 tsp of The Amazing Rub (to sprinkle and brown those outsides while adding taste)

DIRECTIONS:
Drain Beans, put in large bowl and mash leaving some whole, add corn, brown rice, green onions, chopped red pepper, egg and sprinkle and mix in 1 heaping tsp of Amazing Heat.

Mix up until all ingredients until incorporated.  I like to line baking sheet with parchment paper, and place ½ cup size scoops onto sheet leaving room in between to flatten them out.  This should make at least 6 generous size portions.  Cover with wax paper and flatten each scoop into a burger size.  You can refrigerate, or freeze at this point.

To prepare; add oil to skillet, (cast iron works marvelous) and cook until browned on each size (approx 3 minutes). 

Serve plated with a salad or on a bun with toppings.  Favorite way to make these burgers sing….Lime Cilantro Creme, see recipe!

Lime Cilantro Crème
1 Cup Yogurt (Faye is thick and creamy @2%)
1 heaping tablespoon of your best mayo
2 Tblsp. finely chopped Cilantro
1/2 good size lime, completely juiced ( lime zest would be good also here)
1 tsp Amazing Rub (this is the sweet and spices to balance the lime/yogurt zip)
Salt/pepper to taste

*Brown Rice:
1 cup of uncooked Brown rice
2 cups water or vegetable stock
1 tsp of Olive Oil
a little salt, or soy sauce

Bring rice to low boil in water, turn down to a very low simmer, cook for 35 minutes, shut heat off, let sit for 15 minutes. (this is enough for a double bean burger recipe, or great refrigerated and used in salad or soups)

Terri 

Scottish Eggs – Kitchen’s Bounty Style

Scottish Eggs – Kitchen’s Bounty Style

From the Kitchen of Terri Bergman

Scottish Eggs – Kitchens’ Bounty Style

SERVES: 6
LEVEL: Intermediate-you got this!

INGREDIENTS
1 1/2  pounds KB’S Spicy/Fruited pork sausage ( or mild breakfast sausage)
1 tsp Worcestershire sauce
½ tsp Hot Sauce
6 hard boiled eggs (peeled)
1 Tbsp Corn Starch or Flour
1 tsp The Amazing Rub *or use salt/pepper/sugar seasoning 1/8 tsp ea.
1 egg beaten
1 cup toasted bread crumbs
Oil for frying (approx a quart)

DIRECTIONS:
Mix together the Pork
sausage with Worcestershire and Tabasco sauces. Divide into 6 patties and flatten, then mold around the peeled, hard boiled eggs. A thin sauce or chutney.  Set plates aside to receive the finished eggs.  We like to plate with glass domes to add to the drama – but use whatever you have in your kitchen!
Heat oil in a large saucepan or fryer until cube of fresh bread in oil turns brown in about a minute (365 degrees).  Lower eggs and fry until deep golden brown approx. 5 minutes. Drain fried eggs on paper towels and serve warm and fragrant on prepared plates of wild greens. Enjoy!layer is best.
Dip the covered sausage covered egg in beaten egg wash and roll in bread crumbs and corn starch/flour mixture.  You can use corn starch and flour interchangeably here, and use the Amazing Rub Mixture if you have it with crumbs.  Shake off excess, set on wax paper.
Prepare servings plates with wild greens and arugula.  Prepare a nice spicy dipping 

RELATED: Fruited Spicy Sausage Recipe

Terri 

Roasted Sweet Potatoes with Black Bean, Corn & Avocado Salad with Lime Vinaigrette

Roasted Sweet Potatoes with Black Bean, Corn & Avocado Salad with Lime Vinaigrette

From the Kitchen of Terri Bergman

Roasted Sweet Potatoes with Black Bean, Corn & Avocado Salad with Lime Vinaigrette

*Add Decadence, serve with Avocado Lime Aioli, and Spicy Salsa

These Herb encrusted Baked Sweet Potatoes served warm but stuffed with a cool Black Bean Salad are the bomb! (ESP for Meatless Monday). You get the Ying and Yang from a hot/cold food served together…as well as the perfect vehicle for 

  1. Make Ahead
  2. Add Taco Meat for Thursdays!
  3. Go Pesco with Shrimp on Friday!
  4. Drive in the direction you want…

The natural sweetness of well baked sweet potatoes and the slight spicy bite of the bean salad is perfect. To up your “A” game make the Avocado/Lime Aioli and kick in the spicy cheese sticks and/or Salsa!

Enjoy!

SERVES: 4
LEVEL: Presto-easy!

FIRST: ROASTED HERBED SWEET POTATOES

INGREDIENTS:
4 Medium Sweet Potatoes
Olive for rubbing
Amazing Herbes to coat
Salt & Pepper
Preheat Oven at 425 degrees

Wash and dry sweets. Cut light center in top of each, rub potatoes with olive oil. Roll or sprinkle with AMZ Herbes, salt n pepper. Bake 45 minutes until very soft, crunchy outsides. Set Aside.

SECOND: BLACK BEAN, CORN AND AVOCADO SALAD

INGREDIENTS:
1 15 oz can Black Beans, rinsed and drained
2 ears of fresh corn, kernels cut off or one can of corn drained
1 small red pepper finely diced
1 small red onion finely diced
2 Tbsp Amazing Rub (here is where you get brown sugar/spices)
1 tsp (or more) of Blazing Belle (this controls heat, a great blend of peppers incl. cayenne)
4 Tbsp. Olive Oil
1 lime, fully zested and juiced
½ c fresh cilantro or parsley chopped (whichever you prefer)
1 avocado medium chopped (reserve ¼ for Aioli)

Combine all ingredients (Avocado goes in right before serving) in bowl, mix well.  Cover and chill from an hour to overnight. Before serving salad, add the Avocado and check seasonings.

When Sweet Potatoes are fully cooked, complete the seam slice down the middle (but not through) and separate and squeeze a little to fluff inner potato. Stuff with the Chilled black bean salad.

Serve with Aioli, Salsa (if desired) and maybe some fine spiced cheese!

This dish is also great stuffed first with taco meat, spicy shrimp or any of your favorites!

*Avocado Lime Aioli
1 C mayo
¼ chopped avocado
1 Tbsp Lime Juice with zest
chopped parsley (or cilantro)
finely minced garlic 2 cloves(optional)
salt/pepper to taste.

That’s it!

Terri