Fun Recipes To Cook at Home
Hatch Chile Cream Cheese Roll Ups
1 jar Terrapin Ridge Farms Hatch Chile Cream Cheese
6 slices of ham deli meat
6 slices of turkey deli meat
6 slices Cream Havarti cheese
6 burrito-size flour tortillas
Spread Hatch Chile Cream Cheese Dip in a thin layer onto each tortilla; be sure not to put on too thick or it will squish out the edges. Cut meat and cheese in half to make it fit. Add layer of ham 1/3rd of the way up on the tortilla, then add turkey and Havarti cheese all to one side of wrap. Start small, and tightly roll up tortillas and chill for at least 1 hour. Slice chilled wraps into 1-inch pieces and serve. Note: Feel free to use spinach or sun-dried tomato tortillas to add some color - and flavor - to your wraps.
Juicy Lucy Burger
2 ½ lb - Ground beef
6 tbsp - Terrapin Ridge Farmsâ„¢ Hot Pepper Bacon Jam
6 Slices of American cheese
2 tsp - Salt
2 tsp - Ground black pepper
Dill pickles, sliced
6 Burger buns
? cup - Melted butter
½ cup - Mayonnaise
1 ½ tbsp - Terrapin Ridge Farmsâ„¢ Hot Pepper Bacon Jam
1 tbsp - Ketchup
½ tbsp - Dijon mustard
¼ tsp - Ground black pepper
Parchment paper, cut into squares of about 6 inches
Cast iron skillet or burger press (optional)
Preheat your grill at 350 °F;
Separate the ground beef into 12 equal sized portions; Place a beef patty between two layers of parchment paper and press down to a 1/4 inch flat patty using a cast iron skillet, a burger press, or your hands; Fold a slice of American cheese and place in the center of the beef patty then add 1 tbsp of Hot Pepper Bacon Jam on top; Close with another 1/4 inch flat patty by pinching and pushing the edges to secure the cheese and jam inside then season with salt and pepper to taste; Repeat for each burger;
Brush the interior of each burger bun with melted butter;
Make the burger sauce: combine all Burger Sauce ingredients into a bowl and mix; Set aside in the refrigerator;
Place the burgers on your hot grate and close the lid; Cook for 3 to 4 minutes per side or until desired doneness; Grill the buns for 10 to 15 seconds;
Assemble each Juicy Lucy Burgers between two grilled buns with a spoonful of burger sauce, a grilled beef patty and 3 pickles; Serve and enjoy.
Margarita Chicken Goat Cheese Pasta
8 to 10 chicken thighs bone in skin on.
6 ounces plain goat cheese
1 cup white wine
1 Tbs olive oil
One jar Terrapin Ridge Farms Margarita Jelly
In a bowl or large ziplock bag place chicken thighs and 1 jar margarita Jelly.
Mix the jelly and the chicken thighs so the thighs are completely coated. Allow to
marinate for 30 minutes.
In a hot skillet add Olive oil then add the jelly coated chicken thighs skin side down.
Allowed to sear without moving.
Let the chicken thighs cook skin side down until the skin becomes slightly crispy and
The edges start to become caramelized. Then gently turn the chicken thighs.
Reduce the heat to medium low and cook the other side until the chicken comes to
Remove chicken from pan
Pour in white wine to deglaze the pan. Use a wooden spoon or spatula to loosen all the
cooked bits on the bottom of the pan. Allow to simmer for 2-3 minutes.
Add 4 ounces of goat cheese, whisk into the sauce, simmer until the sauce begins to
Serve the chicken thighs on top of rice or pasta and pour the sauce over the thighs add
a bit of extra goat cheese if desired and garnish with limes.
Season with salt and pepper.
Oatmeal Cookie Crust Key Lime Cheese Cake
Five egg yolks, lightly beaten
two jars Tarpon Ridge Farms Keylime jelly
2 tablespoons corn starch
grated zest of one lime
1 1/2 cups heavy cream
one baked 10 inch pie crust, recipe below.
In the top of a double boiler, combine egg yolks, Terrapin Ridge Farms lime jelly and
Cook mixture over moderate heat for about 10 minutes or until the mixture coats the
back of a spoon. Remove from heat, add grated zest and chill until mixture thickens,
do not allow it to become stiff.
Whip the cream until it forms soft peaks, then fold it into the lime mixture.
Spoon filling into pie crust and chill, covered, for 24 hours. Garnish with lime slices add
additional whipped cream and lime zest if desired.
Oatmeal Cookie Pie Crust:
12-14 store-bought or home made oatmeal cookies. (with out raisins)
1/4 cup butter
1 1/2 tablespoons light brown sugar 1/8 teaspoon salt.
Heat the oven to 350 degrees.
In a microwave, gently melt your butter on a med/low setting for 15-30 seconds. Let it
cool until it is not hot to the touch before proceeding.
Put the oat cookie, brown sugar and salt in the food processor and pulse it on and off
until the cookie is broken down into a wet sand. (If you don't have a food processor,
simply crumble the cookie with your hands.)
Transfer the cookie crumbs to a bowl and, with your hands, knead the butter and
ground cookie mixture until the contents of the bowl are moist enough to form into a
ball. If it is not moist enough to do so, gently melt and additional 1-2 Tbs. of butter and
knead it into the oat crust mixture.
Note depending on the size cookie you use you may have extra left over. You can keep
it in an airtight container at room temperature until ready to use.
Using your fingers and the palm of your hand, press the oat cookie crust firmly into the
10-inch pie shell. Make sure the bottom and the walls of the pie shell is evenly covered.
Bake the pie shell uncovered for 10 minutes.
Remove from the oven and allow to cool before continuing with the pie filling. Remove
from the oven
Use the pie shell immediately or, wrapped well in plastic, store the pie shell at room
temperature for up to 5 days or in the fridge for up to 2 weeks.
Juicy Garlic and Herb Chicken with Buffalo Ranch
Terrapin Ridge Garlic & Herb Vinaigrette
8 boneless, skinless chicken thighs OR 4 boneless, skinless chicken breast halves.
Terrapin Ridge Buffalo Ranch Garnishing Squeeze
Place chicken in a resealable zip lock bag and pour vinaigrette over chicken. Seal tightly and shake to coat completely. Let marinate at least four hours or overnight. Remove chicken from vinaigrette and grill, using leftover vinaigrette for basting. While chicken is resting, brush with a little Buffalo Ranch.
Buffalo Chicken Pizza
Terrapin Ridge Buffalo Ranch Garnishing Squeeze
Pre-made pizza crust
black beans, rinsed and drained
charred corn, removed from cob
grape or cherry tomatoes, chopped
grilled chicken w/ Garlic & Herb Vinaigrette from previous recipe
Lovera's Mike's Original Smoked Cheese, or any smoky cheese, grated
Grill chicken as indicated on previous recipe. After chicken rests and has been brushed with Buffalo Ranch, cut into cubes or thin slices. Spread pizza crust with desired amount of Buffalo Ranch. Top with chicken, black beans, corn, tomatoes, avocado and cheese. Drizzle desired amount of Buffalo Ranch Garnishing Sauce over top. Place on grill until heated thru and cheese is melted. Remove from grill and top with cilantro.
Pecan Crusted Salmon Filets
1 Jar Terrapin Ridge Farms Pecan Honey Mustard
2 ¼ lbs. Salmon Fillets,(6 6-0z. fillets), boned and skinned
4 cup Shelled Pecans, finely ground
Olive Oil, for cooking
½ tsp Salt and Pepper
Coat salmon lightly with Terrapin Ridge Farms Pecan Honey Mustard, cover with ground pecans. Salt and pepper to taste. Heat oven to 350 F. In medium ovenproof pan, over medium heat, heat 1 tbsp oil. Cook fillets 2-3 min. each side turning fish carefully only once. Lightly brown. Finish cooking in oven about 5 min. or until desired doneness is achieved. Brush fish once more with glaze before removing from pan. Serve at once.