Terrapin Ridge Farm's collection of the recipes they are obsessed with!

Directions:

Remove goat cheese from the packaging. Carefully spread the Blueberry Bourbon Pecan Jam around the goat cheese and pack on the crushed pecans on top of the jam. Gently press the jam and pecans into the goat cheese, created a coating. Place in refrigerator for at least 2 hours. Serve with crackers, enjoy!

Directions:

Place frozen meatballs in a 3-4 quart crockpot and pour our Raspberry Chipotle Sauce over meatballs. Stir so all meatballs are coated evenly. Cook on LOW for 4 hours, stirring occasionally. Serve in crockpot with toothpicks handy or on a dish with toothpicks placed in each meatball.

Directions:

Wrap the scallops tightly in a piece of bacon and use toothpick to stabilize. Spread garlic butter on crostinis. Bake scallops and garlic crostinis in separate baking dishes (crostinis can go straight on oven racks or grill grates) at 400 deg until desired crispness of bacon and until the bread is golden brown then top with parmesan cheese until melted. Place 1 tsp Hot Pepper Bacon Jam under each scallop parcel. Green onions for garnish, eat and enjoy! ***this recipe works amazing in the air fryer***

Directions:

Bring a large pot of salted water to a boil; add the cauliflower and cook it just until fork tender, 3 to 5 minutes. Transfer it to a cutting board and using a sharp knife, cut it into very small pieces (the cauliflower pieces should be the size of peas or smaller) Frozen chopped cauliflower will also work, simply microwave until warm 4-6 minutes. Measure out 4 cups of the chopped cauliflower. Combine the cauliflower, bacon aioli, flour, eggs, milk, garlic, scallions, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl and stir until well combined. Line a plate with paper towels. Heat a nonstick skillet over medium-low heat and lightly coat it with olive oil. Scoop out 2- to 3-tablespoon mounds of the cauliflower mixture into the pan, flattening the mounds slightly with a spatula and spacing them at least 1 inch apart. The fritters can also be fried in 1 Inch on vegetable oil, follow the same time instructions. Cook the fritters for 2 to 3 minutes, flip them once and cook them an additional 1 to 2 minutes until they're golden brown and cooked through. Transfer the fritters to the paper towel-lined plate. Serve them warm topped with Terrapin Ridge Farms Bacon Aioli and a sprinkle of chive. Enjoy!

Directions:

In a large bowl, stir together the buttermilk and hot sauce. Add the chicken tenders and let soak in the buttermilk mixture for 30 min to 1 hour at room temperature. In another bowl, stir together the panko, cracker crumbs, poultry seasoning, paprika, and salt and pepper. Preheat the oven to 425 and line a sheet pan with foil. Put a cooling rack on top of the foil and spray with nonstick spray. This will allow heat to get under the chicken and they won't get soggy on the bottom. Take the chicken from the buttermilk mixture and shake off any excess. Dip in the breading, pat the breading onto the chicken so it sticks, then place on the prepared pan. Continue with remaining chicken. Bake at 425 for 25-30 minutes, or until chicken is golden brown and cooked through. Serve with Terrapin Ridge Farms Champagne Garlic Honey Mustard. Recipe developed by Buucks Farms 

Directions:

Preheat an oiled skillet to high heat until extremely hot. Add 1 tsp kosher salt to the pan. Place steak into the skillet. Cook without moving until the bottom is seared (about 1-2 minutes), flip, do the same again. Continue flipping the steak until the thermometer reads 125 ° for rare. Remove, let rest before slicing. Slice onion into half rings. Using the same skillet, sautee onions and mushrooms until they get golden brown. Remove the onions from the heat and set aside. Slice baguette lengthwise, add slices of steak, onion and topping it off with cheese slices. To melt the cheese place under the broiler for 10-30 seconds at a time. Lastly, drizzle with Terrapin Ridge Farms smoky and creamy Bacon Aioli. Serve hot!

Directions:

Spoon out about 2 cups of plain, original hummus in to a serving bowl. Dollop 3 tbsps of the pumpkin honey mustard into the middle of the hummus and swirl evenly into the hummus. Sprinkle pepitas on top for texture and enjoy!

Directions:

Arrange scallops on a long piece of paper towel on your counter or chopping board. Lightly press down on scallops to soak up excess water. Coat large cast iron pan with olive oil. Fry or microwave the bacon. Finely chop green onions or chives and set to the side. Arrange the scallops on the skillet. Sprinkle S & P and drizzle EVOO over the top of scallops. Then slow cook them in the oven at 350 degrees for 10 minutes. In a small bowl, mix Hot Pepper Bacon Jam and water. Set aside. Remove cast iron skillet from oven and carefully drain the majority of liquid. Place drained skillet with the scallops on the stove on a medium high heat. Add 1 tbsp. of butter to scallops and drizzle more EVOO. Allow scallops to brown and caramelize about 4 minutes without turning scallops over. Turn down to lowest heat and add Terrapin Ridge Farms Hot Pepper Bacon Jam and water mix over the scallops. Add half of the fried bacon to scallops, slow simmer for a few minutes. Turn off heat and immediately plate the scallops. Spoon extra Hot Pepper Bacon Jam sauce on top of scallops. Add remaining fried bacon for garnish and top with chopped green onion or chives. Serve immediately and enjoy!

Directions:

Stab the chicken and veggies onto the skewer. Grill or bake until chicken reaches 165F and until there are grill marks on the vegetables and chicken. If you are unable to grill, broil the kebabs at the end of baking them to add a grilled texture and feel. Drizzle Terrapin Ridge Farms Coconut Curry Aioli on top of kebabs and serve over a bed of rice. Our Coconut Curry Aioli goes great with grilled vegetables and rice. Enjoy!

Directions:

In a sauce pan toast the walnut pieces until slightly brown. Use medium heat. This happens quickly and can burn easily so stay with it tossing the nuts in the pan. About one minute. Set nuts aside. Cut apples in half, remove core then slice into 1/8th inch slices. Place into a shallow bowl and add lemon juice to keep the apples from turning brown. Remove apples from lemon juice. Use a paper towel to remove excess moisture. Arrange on a plate in a spiral pattern. Drizzle Apple Maple Bacon Jam over apples. Top with blue cheese and walnuts. Enjoy.

Directions:

Preheat oven to 400°. Place potatoes in a greased sheet pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake 30 minutes. Meanwhile, in a large ziplock, add mango habanero jam, melted butter and juice of 2 limes and remaining sea salt to the shrimp. Squish bag gently to cover all shrimps with jam. Remove sheet pan from oven; stir potatoes. Arrange asparagus and marinated shrimp on top of potatoes. Pour any extra marinade or liquid from the ziplock over vegetables and shrimp. Bake until shrimp turn pink and vegetables are tender, about 10 minutes. Sprinkle with cilantro and fresh mango.