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Mousetrap Gift Baskets
Mousetrap Recipe Box
Baked Salmon with Honey Mustard and Pecan Panko Crust
*This image and recipe was adapted from Once Upon a Chef's, Baked Salmon with Honey Mustard and Pecan-Panko Crust. Check out her website where you can find other delicious and family approved recipes.
Ingredients
- 2 tbsp Dijon Mustard
- 2 tbsp unsalted butter, melted
- 1 tbsp Cloister Honey's Wildflower Honey
- 3/4 tsp Salt, divided
- 1/4 tsp freshly ground black pepper
- 1/4 cup panko
- 1/4 cup finely chopped pecans
- 2 tsp finely chopped parsley
- 4 6 oz salmon filets
- 1 lemon, for serving, optional
Instructions
- Preheat the oven to 450°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy cleanup, and spray with nonstick cooking spray.
- In a small bowl, whisk together the mustard, melted butter, honey, 1/2 teaspoon salt, and pepper. Set aside.
- In another small bowl, mix together the panko, pecans, parsley (if using), and remaining 1/4 teaspoon salt.
- Spoon the honey-mustard mixture evenly over the salmon fillets. (Don't worry if it drips down the sides a little.) Sprinkle the panko-pecan mixture over the glaze, pressing it lightly so it adheres.
- Bake for 7-10 minutes per inch of thickness, depending on how well done you like your salmon. (If you find that the topping is browning more than you’d like before the fish is cooked through, loosely cover the salmon with foil.) Serve hot or at room temperature. (Note that if your salmon has skin, it may stick to the foil; to remove the fish from the pan, slide a thin spatula between the skin and the flesh, leaving the skin behind.)
- Make Ahead: The salmon can be glazed, coated with the panko-pecan mixture, and refrigerated up to 3 hours ahead of time.
Roasted Tomato Frittata
Recipe by Divina Market using the Divina Roasted Tomatos sold in store!
Ingredients
- 1 C DIVINA Roasted Red Tomatoes, drained
- 6 Eggs (plus two egg whites)
- 1 C Parmesan Cheese
- 1/2 c Fresh Basil, torn
- 1 Leek, rinsed, sliced
- 1 Bunch Asparagus, cut into 1" pieces
- 1 C Goat Cheese Crumbles
- Salt & Freshly Ground Pepper
Instructions
- Preheat oven to 400ºF
- In a large bowl, whisk eggs and egg whites together along with parmesan cheese and basil
- Season with salt and pepper
- Heat tomato marinade in a large nonstick skillet over medium heat
- Add leek and sauté until beginning to soften about 3-5 minutes
- Add asparagus and sauté until just tender, about 5 minutes
- Add roasted tomatoes and cook 2-3 minutes until hot
- Pour egg mixture into skillet and stir until eggs just begin to set on bottom, about 2 minutes
- Sprinkle goat cheese over top and transfer skillet to oven
- Bake until center is set, about 10-15 minutes
- Loosen edges of frittata with rubber spatula and slide out onto serving plate
- If skillet prevents you from sliding out frittata, you can invert it onto a large plate and then flip onto your serving plate
Champagne Bacon Deviled Eggs
Cherchie's Champagne Bacon Deviled Eggs recipe! Come on in and grab a jar of their champagne mustard and whip up thier delicious recipe.
Servings 12 Slices
Ingredients
- 6 Eggs at Room Temperature
- 1 Tbsp Cherchies Champagne Mustard
- 1 Tbsp Dijon Mustard
- 2 Tbsp Mayonnaise
- 1/2 tsp Pepper
- 3 Tbsp. Chopped Fresh Chives, reserving 1 tbsp for garnish
- 4 Slices cooked bacon, chopped, reserving 1 slice to crumble as a garnish
Instructions
- Hard boil the eggs. Cool and shell the eggs.
- Cut in half, remove the yolks and place them in a bowl with remaining ingredients. Mix until smooth. Spoon or pipe into egg whites.
- Garnish with 1 slice of crumbled bacon and 1 Tbsp. chopped fresh chives.
- Serve and enjoy!
Fried Green Tomatoes with Mousetrap Pimento Cheese
Servings 10 1 inch slices
Ingredients
- 3 Green Tomatoes
- 1 pinch Salt
- 1 pinch Pepper
- 1/3 Cup Flour
- 1/2 Cup Yellow Cornmeal
- 1-2 Eggs, beaten
- 1/8 Cup Milk
- Vegetable Oil to fill a large skillet, about 1/2 inch thick
- 9-12 Slices Thick Bacon cooked crisp and drained
- 16 Ounces Mousetrap Pimento Cheese
- 8 Ounces Blake Hills Preserves Fresh Tomato Savory Jam
Instructions
- Mix flour, cornmeal, salt, and, pepper in a bowl that is large enough to accomodate the tomato slices.
- Mix egg and milk to make egg wash in a separate bowl.
- Dip tomatoes into egg wash mixture, and then dip into flour/cornmeal mixture. Make sure tomatoes are completely covered in breading mixture.
- Pan Fry in hot oil until golden brown, flip and brown on the other side. Set aside to cool.
- Top with a dollop of pimento cheese, one piece of bacon, and a spoonful of tomato jam.
Roasted Garlic Breakfast Sandwich
Fuel your day the delicious way with the ultimate savory breakfast that can be enjoyed at your kitchen table or on-the-go! Recipe by Blake Hill
Ingredients
- 1 Sesame Bagel
- 1 Egg
- 1 Slice of Vermont Cheese
- 1 Tomato Slice
- 1 Avocado
- Sunflower Greens
- Blake Hill's Roasted Garlic Savory Jam
Instructions
- Cut bagel in half and toast. Spread Roasted Garlic Jam on both halves
- Cook an egg to your preference, we choose an over-easy egg, and top with cheese while cooking, letting it melt over the egg
- When egg is cooked, put it atop the bottom half of the bagel, add tomato, avocado and greens, then cover with the remaining half of bagel and Enjoy!
- Recipe by Blake Hill from Blake Hill Website
Chunky Shrimp, Pineapple and Avocado Salsa
This chunky, tropical salsa makes for an excellent party dip with tortilla chips for scooping, or a light lunch piled on a bed of greens. Our Sweet Lime & Cilantro Vinaigrette is delicious with the juicy pineapple and plump shrimp. If you’d like to make this salsa in advance, wait to fold your avocado in right before serving so that it doesn’t discolor in the fridge. Posted on Terrapin Ridge Farm Website, Recipe by Julia Heffelfinger
Ingredients
- 1 Cup cooked medium shrimp, tails removed and chopped
- 2 raw tomatillos, husks removed and finely chopped
- 2 garlic cloves, finely grated
- 1 Fresno or jalapeño pepper—stemmed, seeded, and finely chopped
- 1 cup finely chopped pineapple
- 1 cup finely chopped red onion
- 1/2 cup Terrapin Ridge Farms Sweet Lime & Cilantro Viniagrette
- Kosher Salt & Pepper
- 1 finely chopped red onion
- 1/4 cup finely chopped fresh cilantro
- Corn tortilla chips or plantain chips, for serving
- Lime Wedges for serving
Instructions
- In a large bowl, toss the shrimp with the tomatillos, garlic, Fresno pepper, pineapple, red onion, and the Sweet Lime & Cilantro Vinaigrette. Season with salt and pepper. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours.
- Remove the salsa from the fridge and gently fold in the avocado and cilantro. Season with salt and pepper, if needed. Transfer to a serving bowl and serve with corn tortilla chips or plantain chips for dipping. Pass lime wedges on the side.
- Posted on Terrapin Ridge Farm Website, Recipe by Julia Heffelfinger
Bacon Wrapped Pimento Cheese Stuffed Dates with a Sorghum Glaze
Equipment
- Toothpicks
- Baking sheet
- Cooking spray
- Aluminum foil
Ingredients
- 12 Medjool Dates
- 1 lb Mousetrap Pimento Cheese
- 6 slices bacon
- 1/2 cup Sorghum
Instructions
- Preheat the oven to 425 degrees.
- Remove pits from the dates (You can do this by slightly cutting a slit into one side of the dates and carefully removing the pit. You don't really want to cut your date into two halves).
- Stuff each date with a heaping spoonful of pimento cheese.
- Wrap each date with a 1/2 slice of bacon and secure with a toothpick.
- Place on a cooking sheet with aluminum foil.
- Be sure to spray the aluminum foil with cooking spray, so they don't stick.
- Drizzle lightly with sorghum.
- Cook for approximately 14-18 minutes or until the bacon is done (flip them half way). Be sure to keep an eye on them just in case. Depending on the type of bacon that you use, it could affect the cooking time. Recipe by @fabulousinfayette
Bourbon Praline Glazed Chicken Drumsticks
Servings 6
Equipment
- Aluminum foil
- Baking dish
Ingredients
- 12 chicken drumsticks
- 3 tbsp Serious Foodie Kentucky Bourbon Rub
- 1 jar Dr. Pete's Praline Glaze
- 1 tbsp Red Chili flakes
Instructions
- Begin by rubbing the drumsticks with the Kentucky Bourbon rub. Then bake your sticks in a sprayed, foil covered baking dish in the oven at 325 degrees for about 1 hour, checking them after 45 minutes and then every 5 minutes. You want them just underdone so you can finish them on an outdoor/stove top grill or just broil them for a few minutes to get a crispy finish.
- Once done, brush or drizzle warm Dr. Pete's Praline Glaze and finish with a sprinkle of chili flakes. thie chili flakes balance the sweet of the sauce.Recipe by @bluegrassblog
Pimento Cheese and Candied Bacon Burgers
Servings 4
Equipment
- Parchment paper
- Aluminum foil
- Baking sheet
Ingredients
- 1 lb Mousetrap pimento cheese
- 1 lb ground beef chuck, shaped into 1/4" patties
- 4 buns
- 2 tbsp cracked pepper
- 1/3 cup light brown sugar
- 8 pieces bacon
Instructions
How to make candied bacon:
- Preheat the oven to about 330 degrees.
- Put the bacon in a bowl and season them with pepper. Toss the bacon and pepper with about 1/3 cup of light brown sugar.
- Cover a baking sheet with foil or parchment paper. Make sure there is a single layer. If there is any sugar left over, sprinkle it over the bacon.
- Place another layer of foil or parchment paper on top, and then place another baking sheet on top to flatten the bacon.
- Bake for 20 minutes and then check on it. If it isn't golden brown or a little crispy, cook again for another 10 minutes. Check it again. Repeat if necessary. I ended up cooking the bacon for about 40 minutes. Just something to remember: the bacon will still cook a little even after it has been removed from the oven.
How to make the burgers:
- Grill burgers to desired temperature, adding a generous layer of pimento cheese to the top after they are done.
- Add finished candied bacon and serve immediately. Recipe by @fabulousinfayette
