Kids in the Kitchen: Step Stool Chefs Blog Series #5

New to the Five Star Home Foods Family!? Welcome! Let’s get started with a chef’s sampler.

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Autumn Skillet Chicken

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Kids in the Kitchen: Step Stool Chefs Blog Series #4

New to the Five Star Home Foods Family!? Welcome! Let’s get started with a chef’s sampler.

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Kids in the Kitchen: Step Stool Chefs Blog Series #3

New to the Five Star Home Foods Family!? Welcome! Let’s get started with a chef’s sampler.

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French Onion Pork Tenderloin

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Kids in the Kitchen: Step Stool Chefs Blog Series #2

New to the Five Star Home Foods Family!? Welcome! Let’s get started with a chef’s sampler.

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Kids in the Kitchen: Step Stool Chefs Blog Series #1

New to the Five Star Home Foods Family!? Welcome! Let’s get started with a chef’s sampler.

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Autumn Maple-Cheddar Burger

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Bangin’ Bourbon Baby Back Ribs

These baby back ribs will wow with a bourbon marinade, smoky dry rub and kickin’ sauce. They are the perfect weekend grilling recipe – tender, rich flavor and a great way to feed a crowd. Baby back ribs are the ultimate pitmaster’s pleasure. 


INGREDIENTS

  

Rib Ingredients:

4 racks Five Star Home Foods baby back ribs

1 cup bourbon of choice

 

Rub ingredients:

1/4 cup firmly packed brown sugar

1/4 cup smoked paprika

3 tbsp black pepper

3 tbsp coarse salt such as kosher

2 tsp garlic powder

2 tsp onion powder

2 tsp cayenne powder less if you are not into a bit of spicy

  

BBQ KICKIN SAUCE

1/4 cup onion, minced

2 garlic cloves, minced

1 teaspoon olive oil

14 ounces ketchup

1/2 cup brown sugar, firmly packed

1/2 cup apple cider vinegar

1/4 cup honey

3 tablespoons hot sauce

1 tablespoon Worcestershire sauce

1/2 teaspoon kosher salt

How to Prepare

1.  Cut each rib rack in half – it’s easier for handling later on. To marinate in the bourbon, place a couple split racks in a plastic bag and pour the bourbon over and then lay flat on a sheet pan or roasting pan. Wrap a couple at a time in heavy duty foil, then re-use the foil for the pre-baking. Let them sit in the bourbon in the refrigerator for a few hours or overnight, turning them once or twice to distribute the juices.

 

2. Meanwhile, make the rub by combining all of the rub ingredients in a bowl, mixing it up well with your hands or fork, making sure you combine completely and remove any clumps of brown sugar.

 

3. When the ribs are done marinating in the bourbon, pour off the extra liquid and then rub them all over with the rub mixture. Put them back in the tin foil and let them “marinate” for at least 1-2 hours. You can let them sit in the refrigerator for as long as overnight but they are ready to cook within a few hours.

4. Before they go out to the gas barbecue, pre-cook the ribs in the oven, wrapped in the foil for 1 hour at 325 degrees Fahrenheit.

5. About an hour before you’re ready to bbq, soak the smoker chips in some water or bourbon and place the chips in the smoker tray of the gas grill when you’re ready to start grilling.

6. To make the sauce, saute onions and garlic in olive oil in sauce pan over medium heat until fragrant and golden brown, 3-4 minutes. Add remaining sauce ingredients and stir to combine.

7. Your total time on the barbecue is about 2.5 – 3 hours. Most of the cooking is indirect but you’ll start with the bbq on high and sears the ribs briefly all over. Then turn off one side of the grill, and turn the other side to medium to medium low, placing a pan of water on the bread rack to create some moisture. The ribs remain on the no-heat side, and rotate the ribs every 20 minutes for about 2 to 2 1/2 hours until tender. Turn the heat back up to high for about 20 minutes to brown the ribs again. Then back down to medium to start brushing with sauce for about the last 1/2 hour. The exact timing and heat settings will depend on your grill. The ribs are done when they are very tender but offer some resistance when you bite them; the meat should easily pull off the bone. The sauce should caramelize without burning.

 

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5 Football Foods No One Can Resist

Feeding a house full of hungry fans?
These Five Star game day picks are sure to get the win.

It’s the kickoff for football season and if the thought of pulling together a menu to please those die-hard football fans has you feeling overwhelmed, fear no longer! This versatile roundup of recipes will make sure you create a Five Star all-star line up. 

Mini Chili Cheese Dogs

mini chili cheese dogs

The classic chili cheese dog gets a bite-sized update in these Mini Chili Cheese Dogs. Hawaiian rolls stuffed with Five Star Home Foods All-Beef Franks and topped with chili and cheese create the perfect game day snack! 

Ingredients

1 8oz package Five Star Home Foods 86% ground round

1/2 cup onion, diced

2 garlic cloves, minced

1 tbsp tomato paste

1/2 cup kidney beans

1/2 cup canned diced tomatoes with juice

1/2 tsp kosher salt

1/4 tsp garlic powder

2 tsp ketchup

2 tsp chili powder

2 tbsp water

1 package Hawaiian rolls

4 Five Star Home Foods All-Beef hot dog franks, quartered

1 cup shredded cheddar cheese

 

 

Instructions

Preheat oven to 350 degrees. Grease a baking sheet with non-stick cooking spray. 

In a medium-sized skillet, add the ground round and the diced onion. Break up the beef and cook until the beef is browned and the onions are translucent.  Add the garlic, cook about a minute, until fragrant. Add tomato paste, cook for another minute.  Slowly stir in the kidney beans, tomatoes, salt, garlic powder, chili powder and water and bring to a simmer. Allow the chili to thicken and the flavors to thoroughly combine, stirring occasionally.  While the chili simmers, cut a hole in the top of each of the Hawaiian rolls and scoop out the inside. Be sure to create a large enough hole hold the chili and hot dog. Place the rolls on the baking sheet. Place a heaping teaspoon of the chili in each hole of the rolls. Lay a hot dog on top horizontally. Spoon remaining chili on top of hot dogs. Sprinkle with cheese. Bake until cheese has melted and hot dogs are hot all the way though, about 8-10 minutes. 

 

Buffalo Chicken Egg Rolls

buffalo chx egg rolls

Less messy than buffalo wings, these Buffalo Chicken Egg Rolls are two of our favorite appetizers wrapped up into one dippable delight. Easy to prepare and ready to serve in less than 30 minutes

Ingredients

1 ½ cups Five Star Home Foods chicken, cooked & shredded

¼ cup plain greek yogurt

¼ cup cream cheese, room temperature

1/2 cup buffalo sauce, plus extra for serving

2 tablespoons chopped fresh chives

2 tablespoon dried parsley

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground black pepper

Pinch of kosher salt

½  cup shredded cheddar cheese

½ cup shredded mozzarella cheese

¼  cup crumbled blue cheese

20-22 square egg roll wrappers

1 egg

1 tablespoon water

Dip:

1 cup sour cream 

¾ cup fresh cilantro, finely chopped

1 tablespoon fresh chives, chopped

½ tablespoon dill

1 teaspoon garlic powder

1 teaspoon onion powder

juice of 2 limes

 

Instructions
Preheat the oven to 425 degrees F. Lightly grease 2 baking sheets.  In a large bowl, combine the chicken, yogurt, sour cream, buffalo sauce, parsley, onion powder, garlic powder, ground black pepper and a pinch of salt. Stir in the cheeses. Mix well until ingredients are combined. To assemble, spoon 2 tablespoons of filling onto each wrapper. Brush water around the edges of the wrapper, then roll up and place on the baking sheet. Beat the egg and water together. Brush each roll lightly with the egg wash. Transfer to the oven and bake for 10-12 minutes, then flip and cook another 8-10 minutes more, or until the rolls are crisp. While the egg rolls are baking, make the dip.. Combine all ingredients in a small bowl and stir until creamy. Serve the egg rolls with fresh herbs and plenty of dip for dipping.

 

Hot Crab & Spinach Dip

crab dip

This Hot Crab & Spinach Dip could not be easier! Packed with a ton of creamy goodness, you can depend on this dip to make your fans happy.

Ingredients:

10 oz. Cascadian Farms Organic Spinach, thawed and squeezed

¼ cup Red Onion, diced

½ stalk Celery, diced

¼ cup sour cream

8 oz cream cheese, room temperature

¼ cup heavy cream

1 ¼ tsp Old Bay Seasoning

1 teaspoon Worcestershire 

½ tsp Tabasco sauce

½ teaspoon dry mustard

1 teaspoon ground black pepper

½ tsp Salt

5 tsp Lemon Juice

½ cup shredded Monterey Jack cheese

3 tablespoon grated Parmesan

8 oz. Crabmeat 

 

Instructions

Pre-heat oven to 400°F. Combine all ingredients in a large bowl and thoroughly blend. Pour mixture into a one-quart casserole dish and bake for about 20 minutes until hot and browned on top. Serve with crackers or toast.

 

Spicy Kielbasa Cheese Dip

kielbasa dip

This dip is a prime example of just how awesome simple slow-cooked recipes can be. Spicy chiles and tomatoes, lots of cheese, and kielbasa all come together with practically no effort at all to make a spicy starter that’s even easier to dig into.

Ingredients:

2- 8oz pkgs. Five Star Home Foods kielbasa, diced

2 – 8oz. cream cheese 

2 cups shredded cheddar cheese 

2 cups shredded Swiss cheese

2- 10oz. cans Rot-Tel diced tomatoes and green chiles

Tortilla chips, for serving

  

Instructions:

Cook the kielbasa in a skillet over medium for about 5 minutes until slightly browned. Transfer it to a 3-quart slow cooker set to low with a slotted spoon. Add the cheese and diced tomatoes and green chiles (with the liquid from the can) to the slow cooker with the kielbasa and stir well to combine. Cover and cook for 4-5 hours, stirring occasionally. 

 

Brown Butter Ham & Cheese Sliders

brown butter ham and cheese sliders

Ham & Cheese sliders are an easy crowd pleasing sandwich that’s perfect for football fare. 

Ingredients:

24 Hawaiian rolls 

24 one-inch pieces Five Star Home Foods spiral sliced ham

24 small slices Swiss cheese

⅔ cup mayonnaise

Brown Butter sauce:

1 ½ Tablespoons yellow mustard

½ cup butter melted

1 Tablespoon minced onion

½ teaspoon Worcestershire sauce

 

 

Instructions:

Preheat the oven to 350 degrees F. Slice rolls lengthwise with a large serrated knife. Spread the mayonnaise onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish. Place very close together.

*Please note that browning butter is pretty quick, so don’t leave the stove unattended.* 

Place the butter in a light-colored pan over medium heat. Stir the butter the entire time to keep it moving. Once the butter is melted it will begin to foam and sizzle around the edges. In about 5-8 minutes, the butter will turn golden brown. Some of the foam will subside and the milk solids at the bottom will be toasty brown. The butter will smell intensely buttery and nutty. Remove from the pan and pour the butter into a medium glass bowl. Add the remaining ingredients of the Brown Butter Sauce and whisk together. Pour the sauce evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit for 10 minutes or until butter sets slightly. Cover with aluminum foil and bake in a preheated oven for 12-15 minutes or until the cheese is melted. Uncover and cook for 2 additional minutes or until the tops of the rolls are slightly brown and crispy. 

 

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