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…

Rudy Red Grapefruit Salad with Poppyseed Dressing

Rudy Red Grapefruit Salad with Poppyseed Dressing

From the Kitchens of Terri Bergman

Ruby Red Grapefruit Salad with *Sweet n Spiced Poppyseed Dressing Garnished with Candied Grapefruit Peel

This delightful salad is filled with taste! The Grapefruit sections, the chilled avocado and the tangy Poppyseed Dressing are such a great way to kick off a dinner…or just become the “meal”. Here’s the simple way to delicious…the garnishes are almost all optional, but I do like layers of taste.

Category: Salads
Serves: 4+
Level: Easy Presto

SALAD INGREDIENTS
6-8 C. Mixed Greens
1 Ruby Red Grapefruit, peeled and sectioned (save peels)
4 TBLS Pomegranate seeds
1 Avocado sliced thin
¼ C sliced toasted almonds
Shaved White Cheddar
Red Onion ½ sliced very thin
Candied Grapefruit peels
Salt n Pepper

Plate base of mixed greens, arrange grapefruit segments, pomegranate seeds and avocado slices on salad…the delicious options to add are sliced almonds, shaved cheddar, red onion and grapefruit peel.

Dress salads when completely plated….and here is where you do need a sprinkle of salt n pepper.

*Sweet n Spicy Poppyseed Dressing INGREDIENTS
1 T Champagne Vinegar
1 T Honey
1 tsp Dijon mustard 
6 T Olive Oil
Pinch of Blazing Belle (or cayenne pepper)
½ tsp Poppyseeds
Salt n pepper to taste
Add a little bit of white wine for desired consistency (or water if needed)

**Candied Grapefruit Peels DIRECTIONS:
Take reserved Grapefruit peels and lay flat and remove some pith, and then slice in skinny ¼” strips.

Place is a small pot of cold water, bring to a boil…off burner and drain,  with cold water, boil, drain.

Now ready to candy with:
1 C white sugar
½ C water and bring to boil, then low simmer 15-20 minutes.

Drain completely and dry on a baking (cake/cookie) rack for 2-4 hours.Sprinkle with white sugar as desired…a great garnish on salads or use forDecorating cakes, dipped in chocolate for desserts…enjoy!

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 

Pumpkin Pecan Bread Pudding with Praline Sauce and Crème

Pumpkin Pecan Bread Pudding with Praline Sauce and Crème

From the Kitchen of Terri Bergman

Pumpkin Pecan Bread Pudding with Praline Sauce and Crème

So this is one of my all time favorites! You can bake in a muffin tin, a rectangle pan, a mold. It shouts Fall, loves Holidays and plays well in the New Year! My anytime favorite Bread Pudding.

SERVES: 12-14
LEVEL: Presto-easy!

INGREDIENTS
1 loaf white bread (French loaf) cut into cubes
1/2 cup melted butter
6 eggs beaten
3 cups milk or half and half
1 ½ cups pumpkin puree
1 cup brown sugar
1 tsp pumpkin pie spice
1 tsp vanilla
1 cup chopped Pecans

DIRECTIONS:
Heat oven to 375 degrees.  Butter a large cookie sheet (with sides).
Toss the bread cubes with melted butter and arrange on the cookie sheet.
Combine eggs, milk, pumpkin puree, ¾ cup brown sugar, pumpkin pie spice and vanilla.
Pour this mixture over the bread cubes and top with pecan pieces and remaining brown sugar.
Sprinkle the top with a little nutmeg and bake for 25 – 30 minutes.

INGREDIENTS (Praline topping):
1 C Brown sugar
½ cup heavy cream
¼ c butter
1 C Powdered Sugar
1 tsp vanilla


Praline Topping: Take first three ingredients, bring to a very low boil for about 3 minutes, take off heat, add sugar and vanilla – pour warm onto the Bread Pudding servings on the plate.

Presentation:  Let bread pudding cool slightly and cut out in rounds or squares.  Top with Praline Topping, Serve whipped crème to the side….garnish with sage leaves, toasted or fresh.

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