12 Comfort Food Recipes to Cozy up With | Terrapin Ridge Farms | Gourmet Sauces, Spreads, Dips, Mixes, and Specialty Foods

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12 Comfort Food Recipes to Cozy up With

Garlic Kraut Mustard Potato Casserole
Feel good casseroles, meaty pasta bakes, hearty soups, and more to cozy up with. These recipes use Pesto Aioli, Sriracha Aioli, Garlic Kraut Mustard, Apricot Ginger Teriyaki Glaze
 
Pesto Aioli Recipes
 
Sausage Pesto Tortellini Bake
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6 servings
What you’ll need:
1 8 oz Terrapin Ridge Farms Pesto Aioli
1 lb Sweet Italian sausage
20 oz Spinach and cheese tortellini
1/2 cup Shredded mozzarella
1/4 cup Grated parmesan
1 .75 oz package of Basil, chiffonade
1/4 pint Heavy whipping cream
1/2 Red onion, diced
1 Shallot, diced
2 Garlic cloves, minced
1 oz Tomato paste
10 oz Grape tomatoes, halved
1/4 cup White wine, Chardonnay
1 tbsp Crushed red pepper flakes
Cost: $23.00, not including TRF product
What to do:
Preheat the oven to 375°F.
Brown the sausage in a skillet, drain, set aside.
Chop the onion, shallot, grape tomatoes and
garlic and add one tablespoon of olive oil to the
skillet and sauté until the onions are translucent.
Add the tomato paste in halfway and stir until
browned to a brick red color. Add the wine and
whisk everything to combine. Some of the wine
will evaporate right away or else your heat wasn’t
high enough. Add the cream and whisk.
Meanwhile, cook the pasta in salted boiling water
for as long as the package indicates. Switch the
stovetop heat for the skillet to its lowest setting
and stir the sauce every few minutes until the
pasta is done cooking.
Strain pasta but reserve a few tablespoons of
starchy pasta water and add to the sauce to thin it
out for a silkier texture after adding the cooked
pasta. Toss the cooked pasta in 4 oz of the TRF
Pesto Aioli then add the dressed pasta and
sausage to the sauce, mix and put into oven safe
casserole dish. Add the parmesan on top of the
pasta and then sprinkle the shredded mozzarella.
Bake the pasta for 20 minutes or until golden
brown. Garnish with 2 oz of the Pesto Aioli then
top with basil and sprinkle crushed red pepper
flakes if desired. Serve hot.
 
Bacon Pesto Quiche
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 to 10 servings
What you’ll need:
1 8 oz Terrapin Ridge Farms Pesto Aioli
6 Eggs
2 tbsp Olive oil
1 16 oz Package bacon
1/2 cup Shredded mozzarella
3 Campari tomatoes, diced
5.3 oz Greek yogurt
1/2 cup Spinach, chopped
1 pie crust
1/4 cup Shredded parmesan
1/4 tsp Kosher salt
1/4 tsp Freshly ground pepper
1 Zucchini, diced
1/3 cup Parsley, chopped
1 Garlic clove, minced
2 tbsp basil, chiffonade
Cost: $13.00, not including TRF product
What to do:
Preheat the oven to 425°F and drizzle olive oil onto
the pie pan. Cook bacon until crispy, then place on
a plate with paper towels to get rid of the grease.
Chop the bacon into small pieces. Set aside.
Unravel the pie crust into the pie dish.
Whisk together eggs, 5 oz TRF Pesto Aioli, Greek
yogurt, garlic, salt, and pepper. Stir in zucchini,
tomatoes, parsley, and spinach. Sprinkle parmesan
cheese and mozzarella cheese on top. Bake the
quiche for 25 minutes or until golden brown on top.
Garnish with basil and TRF Pesto Aioli.
 
Chicken Pancetta Pesto Pot Pie
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 to 8 servings
What you’ll need:
1 8 oz Terrapin Ridge Farms Pesto Aioli
2 Eggs, beaten
4 1/2 tbsp Olive oil
1 lb Boneless skinless chicken breasts
2 pie crusts
3 cups Low-sodium chicken broth
1/4 cup Heavy Whipping Cream
1 4oz Pancetta cubetti
1/4 tsp Kosher salt
1/4 tsp Freshly ground pepper
1/3 cup Parsley, chopped
2 Garlic cloves, minced
1 can Cream of celery soup
1 Rib of celery, chopped
1 Medium onion, chopped
1 1/2 cups Frozen peas and carrots
2 tbsp Lemon Juice
Cost: $19.00, not including TRF product
What to do:
Preheat oven to 400°F and adjust rack to middle
position. Pat chicken dry with paper towels and
season with salt and pepper. Heat 1 tbsp olive oil in
large Dutch oven until just smoking. Cook chicken
until browned. Add broth and bring to a boil. Cover
and simmer until chicken is cooked through, 6-8
minutes. Transfer chicken to plate and strain broth
into bowl, set aside. Heat 1 tbsp olive oil in now
empty Dutch oven and add pancetta, onion, celery
and garlic and cook until lightly browned. Add
reserved broth, can of cream of celery, heavy
whipping cream and 5 oz TRF Pesto Aioli. Whisk
until combined and bring to a boil. Lower to
medium heat and let simmer until thickened to a
chowder consistency.
Meanwhile, shred chicken into bite-sized pieces.
Add chicken, frozen peas and carrots, lemon juice
and parsley to mixture and season with salt and
pepper to taste.
Unwrap pie crusts, lightly brush pie pan with 2
tablespoons of olive oil to grease the pan to prevent
the crust from sticking. Unroll one crust onto the
pan. Add chicken mixture into the pan then place
remaining pie crust on top. Stick the two crusts
together using 1 of the beaten eggs. Use a fork or
your fingers to crimp edges. Using paring knife,
make 3 steam vents on top of the crust. Brush crust
with remaining beaten egg and bake until crust is
golden brown, about 35 minutes. Let pot pie rest 10
minutes before serving.
 
Sriracha Aioli Recipes
 
Sriracha Sausage Tater Tot Casserole
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 8 to 10 servings
What you’ll need:
1 8 oz Terrapin Ridge Farms Sriracha Aioli
6 Eggs, beaten
1/2 cup Milk
1 32 oz Frozen Tater Tot Package
1 16 oz Breakfast sausage roll
1/4 tsp Kosher salt
1/4 tsp Freshly ground pepper
1 8 oz Package shredded cheddar cheese
1 Medium onion, chopped
1 Green onion, chopped
Cost: $11.00, not including TRF product
What to do:
Preheat oven to 350°F and adjust rack to middle
position. Lightly grease a 9x13-inch baking pan with
1 tbsp olive oil. In a medium bowl, whisk together
eggs, milk, salt, pepper, and 4 oz TRF Sriracha Aioli.
Crumble sausage into 1/2-inch chunks and add to
egg mixture. Stir 4 oz of the shredded cheese and
medium chopped onion into egg mixture.
Pour egg mixture into baking pan and spread tater
tots evenly on top. Lightly season with salt and
pepper. Place in oven and bake for 40 minutes.
Sprinkle remaining cheese on top and place back in
the oven for 5 minutes or until cheese is golden
brown. Garnish with chopped green onion and TRF
Sriracha Aioli.
 
Sriracha Goat Cheese Shakshuka
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 to 6 servings
What you’ll need:
1 8 oz Terrapin Ridge Farms Sriracha Aioli
5 Eggs
3 tbsp Olive oil
1 Red onion, diced
1 Red bell pepper, thinly sliced
3 Garlic cloves, chopped
3/4 tsp Kosher salt
1/4 tsp Freshly ground pepper
1 tsp Cumin
1 tsp Sugar
1 tsp Smoked paprika
1 14 oz Can Fire roasted crushed tomatoes
1/3 cup Chardonnay
1/2 cup crumbled goat cheese
2 tbsp Cilantro, chopped
1 Baguette
Cost: $14.00, not including TRF product
What to do:
Preheat oven to 375°F and adjust rack to middle
position. In a large cast iron skillet, heat the olive oil
over medium heat. Add the onion and cook until
translucent. Turn the heat down to medium-low and
add the sliced peppers and garlic, cook for 5
minutes. Add all spices and cook for 2 more
minutes. Add canned tomatoes, 5 oz TRF Sriracha
Aioli, and wine. Simmer on low for 10 minutes,
uncovered.
With the back of a spoon, make a well for each egg
in the stew. Crack the eggs into each well, sprinkling
each egg with a little salt and pepper.
Place in the preheated oven and bake for 10
minutes or until egg whites become opaque.
Place baguette in the oven for 5 minutes or until
toasted. Remove from oven and top with fresh
cilantro, goat cheese, and TRF Sriracha Aioli.
Serve with sliced, crusty baguette.
 
Sriracha Chicken Enchilada Casserole
Prep Time: 5
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 to 6 servings
What you need:
1 8 oz Terrapin Ridge Farms Sriracha Aioli
1 lb Boneless skinless chicken breasts
3 tbsp Olive oil
1 Red onion, diced
3 cups Shredded cheddar cheese
1 12 oz Enchilada sauce
6 medium flour or corn tortillas
3/4 tsp Kosher salt
1/4 tsp Freshly ground pepper
1/4 cup Cilantro
1/4 cup Green onions, chopped
8 oz Sour cream
Cost: $12.00, not including TRF product
What to do:
Preheat oven to 375°F and adjust rack to middle
position. Grease 9x13 inch baking dish with 2 tbsp
olive oil. Cut each chicken breast into three tenders.
In a large cast iron skillet, heat the olive oil over
medium heat. Add the onion and cook until
translucent. Add chicken tenders, 8 oz of enchilada
sauce and 4 oz TRF Sriracha Aioli. Cook covered on
low to medium heat for 20 minutes. Stir occasionally.
Remove chicken and shred with two forks or a
handheld mixer. Divide shredded chicken onto 6
tortillas and roll them up, one at a time.
Ladle 1/4 cup of the Sriracha/enchilada sauce onto
the bottom of the baking dish and add one rolled
chicken tortilla at a time until all 6 wraps are side by
side. Add the rest of the enchilada sauce and then
add the shredded cheese on top of the wraps. Bake
for 20-30 minutes uncovered, until bubbly and
cheese has melted and browned. Remove from oven
and top with fresh cilantro, green onions, and TRF
Sriracha Aioli. Serve with sour cream if desired.
 
Garlic Kraut Mustard Recipes
 
Mustard Glazed Pork Tenderloin, Brown Rice & Green Bean Casserole
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 8 to 10 servings
What you need:
1 8.5 oz Terrapin Ridge Farms Garlic Kraut
Mustard
1 18 oz Pork tenderloin
1 10 oz Frozen French cut green beans
1/4 tsp Kosher salt
1/4 tsp Freshly ground pepper
1/4 cup Sliced almonds
2 8.5 oz Pouches brown rice and quinoa
3 tbsp Olive oil
2 tbsp Red wine vinegar
Cost: $17.00, not including TRF product
What to do:
Preheat oven to 375°F and adjust rack to middle
position. Lightly grease a 9x13-inch baking pan with
1 tbsp olive oil. Remove pork tenderloin from
package and place on baking pan. Spread 4 oz of
TRF Garlic Kraut Mustard on top of the pork loin and
then cover with foil and bake for 25 minutes.
Uncover and bake for an additional 10 minutes until
the loin reaches 145°F.
Meanwhile, put green beans in a microwave safe
dish and cook according to package. Also cook the
brown rice and quinoa according to its package.
Remove pork loin from oven when finished and let
rest for 3 minutes before slicing. Meanwhile, make a
vinaigrette from 3 tbsp of TRF Garlic Kraut Mustard,
2 tbsp olive oil, 2 tbsp red wine vinegar, salt, and
pepper. Whisk until mixed.
Rinse/clean 9x13-inch baking pan and put the
cooked rice, sliced pork loin, and green beans in the
pan. Sprinkle sliced almonds and garnish with
vinaigrette. Serve hot.
 
Kielbasa Garlic Kraut Mustard Potato Casserole
Prep Time: 15 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 25 minutes
Servings: 8 to 10 servings
What you need:
1 8.5 oz Terrapin Ridge Farms Garlic Kraut
Mustard
12 oz Smoked kielbasa sausage, diced
1 tbsp Olive oil
2 tbsp Butter
3 tbsp Flour
1 cup Milk
1 cup Chicken stock
3 oz Sauerkraut
1/2 Medium onion, diced
1 lb Potatoes, peeled and thinly sliced
4 oz Shredded gruyere cheese
4 oz Shredded cheddar cheese
1/4 tsp Kosher salt
1/4 tsp Freshly ground pepper
2 tbsp Parsley, chopped
Cost: $16.00, not including TRF product
What to do:
Preheat oven to 350°F and adjust rack to middle position.
Heat olive oil in cast iron pan and add the diced kielbasa
and onions in an even layer, cook until browned. Remove
from skillet and set aside.
Pour off the fat and strain it, then return it to the same
skillet and set it to medium-low. Add the butter and the
flour and whisk it together until a thick paste forms, about
1 minute.
Add the milk by the quarter-cup, whisking well after each
addition. Cook until the sauce has thickened then add the
chicken stock in the same way. Add 4 oz of TRF Garlic
Kraut Mustard and sauerkraut and mix until combined.
Remove from the heat and add 2 oz of gruyere and 2 oz
of cheddar to the sauce and season with salt and pepper.
Spread a ladleful of sauce onto the bottom of a 9x13
baking dish, then top with a layer of sliced potatoes, and
then a layer of kielbasa. Cover with sauce and continue
until all of the ingredients are used. Finish with a layer of
potatoes and then finally sauce on top.
Baked, covered with foil, for 40 minutes.
Remove from oven and add the rest of the cheese.
Bake for an additional 30 minutes, or until potatoes are
tender and the cheese is slightly browned.
Garnish with chopped parsley.
 
Garlic Kraut Mustard Lentil Soup with Kielbasa, Apples, and Arugula
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour and 5 minutes
Servings: 4 to 6 servings
What you need:
4 tsp Terrapin Ridge Farms Garlic Kraut Mustard
2 tbsp Unsalted butter
2 Honeycrisp apples, peeled and diced
3 celery stalks, chopped into 1/2-inch pieces
1 tsp Kosher salt
1 tsp Freshly ground pepper
5 Garlic cloves, minced
1 Large yellow, finely chopped
1 Fresh thyme sprig, leaves chopped or 1/2 tsp
dried thyme
*1 cup apple cider
*1/2 cup Chardonnay or any dry white wine
(*or 1 1/2 cups Hard apple cider instead)
3 1/2 cups Water
3/4 lb Kielbasa, sliced 1/2 inch thick
10 oz / 1 1/2 cups Dried small red lentils
1/4 tsp Ground nutmeg
2 tsp Apple cider vinegar
1/4 cup Greek yogurt
1/2 cup Fresh arugula
1/4 cup Gruyere cheese, shredded
4 Green onions, thinly sliced for garnish
Cost: $14.00, not including TRF product
What to do:
Melt the butter in a large Dutch oven over
medium-high heat. Add the onion, season
with salt and pepper and cook, stirring, until
the onion is translucent, about 5 minutes.
Add half the chopped apples, and cook,
stirring until softened, adjusting the heat as
necessary to avoid burning, about 5 minutes.
Add the celery, garlic and thyme, and stir to
combine. Pour in the cider and wine and let it
come to a boil. Add the sausage, lentils,
nutmeg and water to the pot. Season with 1
tsp salt and 1 tsp freshly ground pepper. Let
the soup come to a boil, then decrease the
heat to maintain a low simmer.
Cover the pot and cook until the lentils are
tender, 40 to 50 minutes.
Before serving, add the vinegar. Stir together
the Greek yogurt and the mustard, then stir
the mixture into the soup. Taste and add
more salt and pepper if needed. Serve in
bowls topped with the green onions, fresh
arugula, and remaining chopped apples.
 
Apricot Ginger Teriyaki Glaze Recipes
 
Apricot Ginger Coconut Milk Braised Chicken with Sweet Potatoes and Rice
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 to 6 servings
What you’ll need:
1 12 oz Terrapin Ridge Farms Apricot Ginger
Teriyaki Glaze
1 1/2 lbs Boneless skinless chicken breasts
1 tbsp ground turmeric
2 tsp ground ginger
1 tsp Kosher salt
1 tsp Freshly ground pepper
3 tbsp Olive oil
2 medium Shallots, chopped finely
3 garlic cloves, minced
1 inch / 1 tbsp Fresh ginger, grated
1/4 tsp Cayenne pepper
1/2 cup Fresh cilantro, chopped
2 medium Sweet Potatoes, peeled and cut into
1 inch chunks
1 1/2 cups Chicken broth
1 can Coconut milk
2 tbsp Fish sauce
2 Limes, juiced, for serving
2 cups Cooked rice, for serving
1 tbsp Chili oil, optional for garnishing
4-6 Toasted naan, for serving
Cost: $16.00, not including TRF product
What to do:
Toss the chicken with the turmeric, ginger, and 1
tablespoon of olive oil. Let sit 5 minutes.
Heat 2 tablespoons of olive oil in a large Dutch oven
or pot over medium-high heat. Add the chicken and
sear on both sides until browned, about 2 minutes.
Add the shallots, garlic, ginger, cayenne, and 1/3
cup cilantro, cook 3 minutes, then toss in the sweet
potato. Reduce the heat to low. Add 1 cup broth,
the coconut milk, 8 oz TRF Apricot Ginger Teriyaki
Glaze and fish sauce. Partially cover and simmer for
20-30 minutes, or until the chicken is cooked
through.
If the sauce is too thick, add additional broth. Stir in
the lime juice.
Serve the chicken and sauce over rice.
Top with remaining fresh cilantro and chili oil, if
desired.
Enjoy with toasted naan bread.
 
Apricot Ginger Teriyaki Pad Thai
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6 servings
What you’ll need:
1 12 oz Terrapin Ridge Farms Apricot Ginger
Teriyaki Glaze
1 tbsp Olive oil
1 tsp Kosher salt
1 tsp Freshly ground pepper
1 lb Boneless, skinless chicken breasts
(or use 16 oz jumbo tail-on peeled and
deveined shrimp)
1 14 oz Package rice noodles
1 cup Broccoli, chopped
1/2 Red onion, chopped
2 Garlic cloves, minced
1 inch / 1 tbsp Fresh ginger, grated
1/4 cup Peanuts, crushed
1/3 cup Cilantro, chopped
2 tbsp Peanut butter, smooth
2 Limes, juiced
1 tsp Soy sauce
1 tbsp Chili crisp oil
Cost: $14.00, not including TRF product
What to do:
Prepare the rice noodles according to package
instructions. Set aside.
Sauté the chicken breasts with olive oil and salt
and pepper until fully cooked / 165°F in the center.
Remove chicken from pan and set aside.
Add the broccoli and red onions to the pan and
cook until onions are translucent. Add the garlic
and ginger and stir until mixed with broccoli and
onions.
Add the peanut butter, soy sauce, and 6 oz of TRF
Apricot Ginger Teriyaki Glaze. Stir until combined.
Slice the chicken and add to the pan. Add the rice
noodles to the pan and stir everything to combine.
Spoon into bowls and garnish with lime juice,
crushed peanuts, and chili crisp oil, if desired.
 
Apricot Ginger Teriyaki Chicken Couscous
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 to 6 servings
What you’ll need:
1 12 oz Terrapin Ridge Farms Apricot Ginger
Teriyaki Glaze
2 tbsp Olive oil
1 1/2 lbs Boneless, skinless chicken breasts
1 1/2 cups couscous
1/2 cup Kalamata olives, pitted and halved
1/3 cup Parsley, chopped
1 Lemon, grated for zest and 2 tsp juice
2 1/2 tsp Kosher salt
1 tsp Cumin
1 tsp Paprika
1 tsp Freshly ground black pepper
1/2 cup Freshly squeezed orange juice
2 tbsp Honey
2 tsp Cinnamon
1/4 tsp Crushed red pepper
2 tbsp Butter
Cost: $11.00, not including TRF product
What to do:
Prepare couscous according to package and then
add 2 oz of TRF Apricot Ginger Teriyaki Glaze,
olives, parsley, and lemon zest and set aside.
Combine the salt, cumin, paprika, and pepper and
brush onto both sides of the chicken. Sauté the
chicken in 1 tbsp of olive oil over medium heat until
cooked. Set aside.
Simmer the orange juice with the honey, lemon
juice, cinnamon, crushed red pepper, and 2 oz TRF
Apricot Ginger Teriyaki Glaze for 2 minutes, then
add the butter and whisk until smooth. Drizzle over
the chicken and the couscous and serve
immediately.