I was completely back in my element. I enjoy being creative and having a variety of fun samples for customers. Also, I do believe customers at this store are finally getting use to what I do. Yippee!
Corn and Black Bean Salsa is Stonewall Kitchen recipe. Always a crowd pleaser.
Corn and Black
Bean Salsa
1
(16 oz. jar) Stonewall Kitchen
Spicy Corn Relish
1
(15 oz. can) Goya
Black Beans, drained
1
ripe avocado, peeled, cored and
cut into ¼-inch cubes (½-inch
cubes if making
as a salad not salsa)
¾
c. diced tomatoes
¼
c. diced red onion
8
oz. Monterey Jack Cheese, shredded
4
Tbl. chopped cilantro
1
jalapeno, diced (optional)
Combine
all ingredients, toss and serve.
Most sampled this dish and all enjoyed. Of everything I sampled today, this sold the most product.
You can also cube the cheese instead of using shredded. Just make sure the cubes are small.
Not only can this be a salsa with tortilla chips or pretzel crisps, but you can serve over salad or with chicken or pork.
*****
Yes, this is Pizza Dip #2. The first Pizza Dip recipe was sampled in 2014. Only difference between the two recipes are the seasonings and type of Parmesan used.
Pizza Dip #2
½
c. sour cream
8
oz. cream cheese, softened
1
c. TFM pizza sauce
16
oz. shredded mozzarella
½
c. shredded Imported Granino
2½
tsp. Instant Gourmet Rustic Italiano seasoning
½
to 1 tsp. red pepper flakes (optional)
5
oz. pkg. sliced Pepperoni
½
c. diced onion
2.25
oz. can sliced black olives, drained (optional)
Place
sour cream, cream cheese, pizza sauce, mozzarella, Parmesan, half of the
pepperoni, and seasonings in a food processor fitted with the blade attachment.
Process until smooth, about 45 seconds (there may still be a few small bits of
pepperoni). Stir in remaining pepperoni,
onion and olives.
Serve
warm or cold, in a boule or with TFM French Rounds (Original, Garlic Toasted,
or Garlic Parmesan).
This was completely consumed. Some customers even came back for seconds. Some employees came back for third, fourth, fifth ... Kids even enjoyed it.
*****
Sam (Produce Manager) found this recipe. I adapted it to a dip. A perfect collaborative effort.
Beer Cheese Brat
Dip
16 fl. oz. Narragansett beer (or beer of choice)
4
bratwursts, removed from casing
8
oz. cream cheese, cubed and softened
12
oz. shredded cheese, of your choice,
room temperature
Add
beer and brats to sauce pan. Bring to a
low boil, reduce heat and simmer for 7 minutes; breaking up meat as it cooks.
Drain, reserving beer.
Return
brats to pan. Add 1 c. beer, cream
cheese and cheddar. Heat on low until cheeses are melted and well blended.
Narragansett is a light body beer. A 6-pack is only $5.99.
Customers enjoyed and said it was perfect for a Super Bowl party.
If you want, you can keep the Brats in their casing and cook as directed. Then serve them on buns with beer cheese on top. However, cooking time in the beer will need to be increased to ensure the brats are cooked all the way through.
*****
Sam (Produce Manager) gave me this to prepare for sampling. Another hit with customers.
Jalapeno Popper
Dip
3
to 4 jalapenos, seeded and minced
8
oz. cream cheese, softened
1
c. sour cream
1
tsp. garlic powder
2
c. shredded sharp Cheddar cheese
¾
c. shredded Imported Granino
Topping
1
c. panko bread crumbs
4
Tbl. melted butter
¼
c. shredded Imported Granino
1
Tbl. parsley, chopped
Preheat
oven to 375o.
Mix
together all topping ingredients. Set
aside.
In
medium bowl, mix together cream cheese, garlic powder, and sour cream until
fluffy.
Add
cheddar cheese, ¾ c. Granino, and diced jalapenos. Mix well.
Spread
into baking dish. Sprinkle topping over mixture.
Bake
15 to 20 minutes, or until hot and bread crumbs are golden brown.
With all the jalapenos I used, this still did not have much heat. When I told Sam she said the jalapenos that have been coming in to the store lately, have been mild. Should that happen to you, I suggest adding some hot sauce.
Having been in the slow cooker for many hours, this lost all it's creaminess. BUT, the flavor was still there. Bake as indicated in the recipe, not how I had to sample it at the store.
*****
Buffalo Chicken Spread
8 oz. cream cheese,
softened
½ c. Wing-Time
(Medium) Buffalo Wing Sauce
½ c. mayonnaise
½ c. shredded
Mexican blend cheese
1/3 to ½ lb.
rotisserie chicken, diced
Put all ingredients,
except chicken, in a mixing bowl. Blend
until thoroughly incorporated. Add
chicken and mix in.
Place in a boule or
small oven proof bowl. Cover. Heat in
350o preheated oven for 40 minutes.
Can also heat in a small slow cooker.
Serve with pita
chips, tortilla chips, bread, pretzel crisps or your favorite crackers.
Customers sampling this enjoyed. However, most did not sample, saying they know what Buffalo Chicken Dip is like.
I wish this was an employee recipe contest. I know customers, even employees, would have liked voting for their favorite recipe. I'm trying again for next Saturday. If employees don't submit recipes, I'll comb through my recipe stash and do my own thing.
OH! Very few people sampled beer. Most wanted to sample wine. So, beer is OUT. Wine is IN.
