• Home Page
• Order Products
• Contact us
• Recipes
• Shopping Information
• Retail Outlets & Events

Rosie’s Kitchen Recipes - Page 3 of 3 | To page 1 | To page 2

Tabouli Turkey Stuffed Peppers (serves 4)

This recipe is a flavorful & healthy new twist to a classic favorite! Cracked Wheat Bulgur is high in dietary fiber and a delicious alternative to rice, commonly found in stuffed pepper recipes.

• 4 green or yellow bell peppers, rinsed, tops removed & seeded. Retain the tops for "lids".
• 1 table spoon olive oil
• 3 scallions, rinsed & chopped
• 1 medium zucchini, rinsed & diced
• 1 can diced tomatoes, with juice
• 1 pound ground turkey or chicken
• 2 Tbs Poultry Primer
• 1 14 ounce can chicken broth
• 3/4 cup cracked wheat bulgur (or cous cous)

Meanwhile, heat olive oil in 12 inch frying pan over medium heat. Add scallions and cook for about 3 minutes. Add ground turkey and stir until browned, about 5 minutes. Sprinkle with Poultry Primer. Slowly stir in broth and cracked wheat bulgur. Bring to a boil and add diced zucchini & tomatoes. Cook for about 5 more minutes. Remove from heat. The mixture should be very hot and fairly loose.

Lightly crock pot insert with non stick cooking spray. Place 4 spoonfuls of mixture in bottom of dish (this will hold the peppers in place). Carefully place peppers on the mixture. Loosely fill the peppers with the turkey / bulgur mixture. Cover peppers with their lids. Spoon any remaining mixture around the outside of the peppers. Cover & bake on medium for 4 hours.

---

Pork Ribs (serves 4)

• 2 pounds lean country style or boneless pork strips
• 1 Tbs Poultry Primer or Kingston Jerk Spice or Southwest BBQ Dry Rub
• non-stick cooking spray
• 1 Tbs soy sauce
• 2 Tbs cider vinegar
• 1 cup white wine
• 1 Tbs corn starch
• 4 green onions, clean, sliced into 1/2" strips
• 1 red bell pepper, cleaned, sliced into 1" julienne

Lightly spray sauté pan with non-stick cooking spray. Coat pork with dry rub. Sear all side of pork. Place soy sauce, vinegar & wine in the crock pot. Incorporate the corn starch. Add the green onions, bell peppers and pork. Turn crock pot on medium & cook for 5-6 hours. Excellent served with corn bread or biscuits.

---

Olde Towne Blackened Mixed Bean & Beef Stew (serves 4)

• 1 lb ground beef
• 1 Tbs Olde Towne Blackening Spice
• non-stick cooking spray
• 1 cup mixed dry beans
• 1 can chopped tomatoes
• 2 cups beef stock
• 1 onion, sliced thin
• 2 ribs celery, chopped

Lightly spray sauté pan with non-stick cooking spray. Brown meat with the Olde Towne Blackening Spice. Place all other ingredients in the crock pot. Add the beef mixture. Turn crock pot on medium & cook for 5-6 hours, or until beans are tender.

---

Beer Braised Beef in Crock Pot (servers 4 - 6)

• 2 pounds beef sliced into 3 inch x 1/2 inch strips
• 1 Tbs MJK Steak Dust
• non-stick cooking spray
• 1 large onions thinly sliced
• 1 large leek, thinly sliced
• 8 oz fresh mushrooms, cleaned & quartered
• 1 can of beer
• 1 Tbs cider vinegar
• 1 cup beef stock

Lightly spray sauté pan with non-stick cooking spray. Coat beef with MJK Steak Dust. Brown all side of meat strips. Place all other ingredients in the crock pot. Add the beef mixture. Turn crock pot on medium & cook for 5-6 hours.

---

Rosie’s Kitchen Hors d' Oeuvre Ideas

These easy to prepare dips & spreads are perfect for entertaining. Prepare & refrigerate a day ahead of time, transfer into decorative bowls & you'll be stress free for your gathering! Serve all with an interesting assortment of vegetable crudités, crackers, petite breads, crostini, tortilla crisps, pita triangles, bagel chips or sliced baguette.

---

Chicken Salad Appetizers

• 4 Cooked and Chilled Boneless Chicken Breasts
• 2 stalks cleaned celery, minced fine
• 1 green onion (optional), minced fine
• 1 tsp Poultry Primer or Kingston Jerk Spice
• 2 tbs mayonnaise

Cut chicken into small (1/4 inch) chunks. In a medium bowl, combine all ingredients. Cover & refrigerate for at least two hours. Serve on crackers or on sliced bread for a yummy sandwich.

---

Veggie Dip

• 1 package frozen chopped spinach, thawed
• 2 scallions, minced (white & green parts)
• 1 stalk celery, minced
• 1/2 red bell pepper, seeded, minced
• 1 tsp lemon juice
• pinch salt - to taste
• 1 cup sour cream or plain yogurt
• 1 tsp Kingston Jerk Spice or Pacific Rim Fish & Vegetable Seasoning

Squeeze water out of spinach and chop very fine. In medium bowl, combine all ingredients until well incorporated. Cover & refrigerate for at least 2 hours or overnight. Serve with vegetable crudités, pita crisps or crackers.

---

Shrimp Salad Appetizers

• 1/2 pound cleaned, cooked, bay shrimp - chilled
• 1 stalk cleaned celery, minced fine
• 1 green onion, minced fine
• 1/2 bell pepper (your choice of red or yellow)
• 1/2 cup slivered almonds
• 1 tsp Kingston Jerk Spice or Olde Towne Blackening Spice
• 4 tbs mayonnaise

In a medium bowl, combine all ingredients. Cover & refrigerate for at least two hours or overnight. Serve on tortilla crisps or crackers.

---

Rosie’s White Bean & Sundried Tomato Dip

• 1 can drained white beans
• 2 Tbs lemon juice
• 1/4 cup olive oil
• 1/4 cup chopped sundried tomatoes
• 1 tsp Poultry Primer
• optional garnish - minced red bell peppers, scallions or fresh rosemary sprigs

In food processor, pulse drained beans. Add all other remaining ingredients and puree. Transfer into covered container & refrigerate for at least 2 hours.

---

Rosie’s Hummus Style Dip

• 1 can drained garbanzo beans
• 2 Tbs lemon juice
• 1/4 cup olive oil
• 1 Tbs sesame oil
• 2 Tbs minced parsley
• 1 tsp Rosie’s Kitchen Poultry Primer
• optional garnish - sesame seeds, sprigs of fresh herbs, such as parsley or mint

In food processor, pulse drained beans. Add all other remaining ingredients and puree. Transfer into covered container & refrigerate for at least 2 hours.

---

Rosie’s Easy Smoked Salmon Spread

• 4 oz. smoked salmon
• 1 lb cream cheese, softened
• 1 Tbs Olde Towne Blackening Spice

In food processor, pulse salmon until chopped fine. Slowly add cream cheese & spice. Continue to blend until smooth. Transfer into covered bowl. Refrigerate at least 2 hours. Sprinkle with Olde Towne Blackening Spice before serving.

---

Herbed Cheese Spread

• 1 lb cream cheese, softened
• 2 Tbs sour cream
• 2 Tbs Herbes de Provence
• salt & white pepper to taste

Place all ingredients in food processor. Puree until smooth. Chill for at least 2 hours.

---

Uncle John's Ham Mousse

• 1/2 pound boiled ham, cut into chunks
• 4 ounces cream cheese, softened
• 1 Tbs Uncle John's Meat Rub
• 2 Tbs crushed canned pineapple
• 1/2 red bell pepper, minced
• 1/2 cup minced scallion

Combine first 4 ingredients in food processor, puree until smooth. Transfer into bowl and add remaining ingredients, mix well. Cover & chill for at least 2 hours.

---

Herbed Cheese Spread

• 1 lb cream cheese, softened
• 2 Tbs sour cream
• 2 Tbs Herbes de Provence
• salt & white pepper to taste

Place all ingredients in food processor. Puree until smooth. Chill for at least 2 hours.

---

Game Day Chili

Yield: Makes about 15 cups

This recipe can be finished either in a crock pot or on the stove top in a large dutch oven

• 4 pounds ground chuck or ground turkey
• 2 medium onions, chopped
• 2 garlic cloves, minced 1
• 1 green pepper, chopped (optional)
• 3 (14 1/2-ounce) cans diced tomatoes, undrained
• 4 (8-ounce) cans tomato sauce
• 1 (6-ounce) can tomato paste
• 2 heaping tablespoons Rosie’s Kitchen Southwest BBQ Dry Rub
• 2 (16-ounce) cans kidney beans, rinsed and drained

Brown ground chuck or ground turkey, in batches, in a large skillet over medium-high heat about 5 minutes, stirring until meat crumbles and is no longer pink; drain off fat. Transfer into crock pot or dutch oven. Brown onions in same skillet.

Easy Crock Pot Option: Place meat in a 6-quart slow cooker; stir in the browned onions and garlic. Add all other ingredients. Cook, covered, at HIGH 4 hours or at LOW 6 hours. Stir every so often.

Or Stove Top Option: Place browned ground chuck, onions & garlic in dutch oven. Add all other ingredients. Bring to a boil over medium heat. Reduce heat to low, cover & simmer 4 hours. Stir often.

To freeze leftovers: Let chili stand 30 minutes. Evenly divide cooled chili mixture into quart sized zip-top plastic freezer bags; seal and lay each bag flat. Stack bags of chili in freezer. Freeze up to 2 months. Thaw frozen chili overnight in refrigerator or defrost in microwave. Pour thawed chili into a 9-inch square baking dish. Cover tightly with heavy-duty plastic wrap, and fold back a corner to allow steam to escape. Microwave at HIGH 6 to 7 minutes or until bubbly, stirring after 3 1/2 minutes.

Tastes great topped with shredded cheddar cheese & served with tortilla chips or bread or over cooked pasta.

---