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(Recipes)
Our friends at Simmer and Sauce developed the tastiest coconut bar recipe with our Raspberry Amaretto Jam. "The vanilla and almond notes of this tasty jam make the coconut flavor shine and knocks these simple dessert bars out of the ballpark.
(Recipes)
Ingredients: 1 pound carrots 2 tablespoons butter 1 bottle Terrapin Ridge Farms Apple Maple Balsamic Vinaigrette Directions: In a medium saucepan, bring water to a boil. Add salt and carrots and cook until carrots are tender, 5 to 6 minutes. Drain the carrots and add 1 Tbsp. butter to hot pan after removing water. Add carrots back and drench them with Apple Cider Maple Balsamic Vinaigrette. Cook until a glaze coats the carrots, approximately 5-10 minutes. Enjoy as an appetizer or as a side dish.
(Recipes)
Ingredients:
1 can corn, drained
1 can creamed corn, with liquid
1 box Jiffy corn muffin mix, unprepared
1 jar Terrapin Ridge Farms Hatch Chile Cream Cheese Dip
1/2 cup sour cream
Directions:
Preheat oven to 350 degrees and lightly grease a 9” square baking dish. In a medium bowl, mix all ingredients together and bake for 50-60 minutes or until soufflé is golden brown and center is firm and set. This has become a go to for us! One of the first side-dishes to go.
(Recipes)
Ingredients:
1 pack of Fillo Puff Pastries
1 jar Terrapin Ridge Farms Raspberry Amaretto Jam
Brie Cheese
Butter
Directions:
Preheat oven to 350 degrees F. Line a baking sheet with Fillo Puff Pastries. Brush melted butter on the pastries. Cut brie into chunks and fill the pastries. Take about 1/2 tsp Terrapin Ridge Farms Raspberry Amaretto Jam and top each fillo pastry. Bake in over for about 7 minutes, or until Brie is melted and Voila! The perfect appetizer, done in minutes.
(Recipes)
2-3 lb bag of thawed Italian Style Meatballs – (you can make your own but, I always buy the
frozen meatballs!)
1 - 20 ounce can crushed pineapple
2 tablespoons of brown sugar
1 bottle of Terrapin Ridge Pineapple Habanero Sauce
Mix crushed pineapple and juice from can, brown sugar and Terrapin Ridge Farms Pineapple Habanero Sauce together in a bowl.
Put meatballs in crock pot. Pour sauce mixture over the meatballs, stir, and cook on low for 4-6 hours.
(Recipes)
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
cornstarch.
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.
(Recipes)
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
Directions:
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
160°F.
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
thicken.
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.
(Recipes)
Hatch Chile Jelly Pulled Pork Tacos
Ingredients:
5 lbs. boneless pork shoulder blade roast, trimmed and cut into 3 to 4 inch pieces
2 tsp kosher salt
1 tsp black pepper
1 tsp olive oil
1 Jar Terrapin Ridge Farms Jalapeno Hatch Chile Jelly
1 cup reduced sodium chicken broth
1/4 cup freshly squeezed orange juice
2 tbsp freshly squeezed lime juice
2 bay leaves (optional)
Directions:
Heat the pressure cooker on SAUTE mode until hot.
Season the pork pieces with salt and pepper.
Add 1 tsp olive oil to the pressure cooker and sear the pork on all sides until browned (about 5
minutes).
Remove pork from pressure cooker and set aside.
Pour the chicken broth, orange juice and lime juice into the pressure cooker and use a wooden
spoon to deglaze the pot and remove any browned bits stuck to the bottom. Carefully place
the pork into the liquid. Pour the jar of Jalapeno Hatch Chile Jelly
onto the pork pieces then toss in the bay leaves. * see note
Close the lid and make sure the valve is in the sealed position. Set to HIGH pressure for 80
minutes. Let the pressure release naturally for 10 minutes before fully releasing the pressure.
Carefully remove the pork from the pressure cooker to a large bowl or cutting board and shred
into smaller chunks with two forks. Meanwhile turn the pressure cooker to SAUTE mode and
reduce the liquid till it’s about 1 cup (about 10 to 15 minutes). Toss the pork in the reduced
liquid.
Serve with warm tortillas, avocado slices, pico de gallo and lime wedges. Enjoy!
NOTES
*I use an 8 quart instant pot for this recipe.
(Recipes)
3 swordfish steaks
1 jar Terrapin Ridge Farms Key Lime Jelly
1 Tbs olive oil
Salt + Pepper
In a sauce pan over a low heat, warm the key lime jelly just until it becomes like a thick syrup.
Salt and pepper the swordfish steaks. Brush or spoon the key lime jelly onto the steaks
reserving some for the opposite side while grilling.
Place the swordfish onto the grill on high heat for 2 minutes. Turn the steaks then add
additional jelly to the opposite side. Grill two minutes. Lower heat and cook 3-4 minutes on
each side until reaching desired doneness.
Serve with lime wedges.
(Recipes)
Ingredients:
Leftover Potatoes
Leftover Corned Beef
Onion
Eggs
Terrapin Ridge Farms Sriracha Horseradish Squeeze
Butter
Salt and Pepper
Directions:
Grease pan with ample butter. Chop up desired amount of onion and add to heated butter. Once the onions start to brown add sliced or chopped leftover potatoes. The potatoes should be approx. ¼ to ½ an inch. Once the potatoes start to get crispy add in chopped up, leftover corned beef. As the corn beef heats up crack one or two eggs on top. Once the eggs are fried remove from heat. Serve in pan and drizzle Sriracha Horseradish Squeeze on top or carefully pour the Corned Beef Hash with the Fried Egg onto a plate, squeeze Sririacha Horseradish on top and enjoy!
(Recipes)
Ingredients:
Leftover Mashed Potatoes (or leftover colcannon if already made)
Green Onion
Leftover Cabbage
Terrapin Ridge Farms Everything Aioli or Bacon Aioli
Butter
½ cup all-purpose flour
Vegetable Oil
Directions:
If you do not have leftover colcannon you must first make the colcannon. Add a generous amount of butter to a frying pan. Add in chopped up green onions, about half a cup. Next add leftover cabbage and heat the two together. Mix together leftover mashed potatoes, green onions and cabbage until evenly mixed, keep off of heat. In a bowl add in ½ cup of flour and mashed potato mixture. Fold together. In a separate pan pour vegetable oil until it reaches about ½ inch thick around the pan. Once pan is hot, scoop out about 2/3 cup of colcannon, form into a patty and place on hot oil. Cook each side until golden brown, flipping once. Cool colcannon cakes on paper towels or brown paper. Drizzle Terrapin Ridge Farms Everything Aioli or Terrapin Ridge Farms Bacon Aioli on top of colcannon cake and enjoy!
(Recipes)
Ingredients: Left Over Corned Beef Rye Bread Provolone Cheese Terrapin Ridge Farms Garlic Kraut Mustard Directions: On each slice of bread spread a generous amount of Garlic Kraut Mustard. This mustard has an initial bite with a mild aftertaste and pairs perfectly with corned beef, you want a lot on that sandwich! Layer provolone cheese on top of the mustard. Directly after heating up the corned beef place it on the cheese side of the sandwich. Place both sides of the sandwich together, slice down the middle and enjoy!
(Recipes)
Ingredients:
Savory bagel of your choice (we like sesame seed)
Terrapin Ridge Farms Hatch Chile Cream Cheese
Smoked Salmon
Directions:
Toast the bagel in a toaster or in the oven. Spread a generous amount of Terrapin Ridge Farms Hatch Chile Cream Cheese. Layer desired amount of smoked salmon on top. Simple and easy recipe to cure your hangover blues.
(Recipes)
This traditional Mexican Elote Dip recipe is brought to new heights with the Hatch Chile Cream Cheese. Hatch Chiles blend well with the roasted corn flavor. The lime juice pulls all of the flavors together to create a wonderful experience for your palate. Delicious and easy, Elote Dip is hear to stay.
(Recipes)
Hatch Chile Bacon Ranch is the main ingredient in this easy pasta salad recipe. Pasta salad makes for a great side dish, and this Hatch Chile Bacon Ranch pasta salad is the perfect side dish for a cookout or barbeque.
(Recipes)
This Coconut Curry Chicken Salad is a delicious recipe and a simple recipe. Chicken Salad is a classic and the curry twist makes it that much more appealing!
(Recipes)
These Hot Dogs come with a kick! All of our Garnishing Squeezes can be used on a Hot Dog to give it a little twist. We love using our Harissa Aioli with Ketchup, cheese and onions.
(Recipes)
The arugula salad has everything you need for a light and refreshing salad. Who doesn't love a fresh salad with goat cheese and berries?!
(Recipes)
The perfect spring sandwich. Goat cheese, arugula, fresh pears and Garlic, Balsamic Jam.
(Recipes)
This cauliflower mash is better than cheesy, mashed potatoes. And lacks all of the carbs. Our spicy chipotle squeezes takes normal mashed potatoes from yum to WOW and it takes this cauliflower mash from WOW to OMG WOW.
Ingredients:
Whole head cauliflower, broken up and boiled (can also use 16 oz. cauliflower rice or frozen cauliflower)
4 oz. cream cheese
½ c heavy cream
8 oz. shredded cheddar
1 bottle Terrapin Ridge Farms Spicy Chipotle
2 TBSP butter
Directions:
Boil or steam cauliflower, add remaining ingredients and mash together. Put in serving bowl and Squeeze Terrapin Ridge Farms Spicy Chipotle on top to taste. Enjoy!
(Recipes)
This salad is easy, delicious, and a longtime favorite in Mary’s household. The addition of our Bacon Aioli Garnishing Squeeze makes it even better.
Ingredients:
Whole head cauliflower chopped into bit sized pieces
8 scallions chopped
½ pound bacon, crumbled
8 oz sharp cheddar cheese, diced
2 green peppers, diced
1 cup mayonnaise
1 cup Terrapin Ridge Farms Bacon Aioli (to taste)
Salt and pepper to taste
Directions:
Add all ingredients to a large serving bowl and toss everything together. Delicious!
(Recipes)
Don’t get us wrong, wings are amazing. Sometimes, however, you want to change it up and get some extra veggies into your day. We love these low carb, low sugar, Buffalo Ranch Cauliflower Bites for an afternoon snack or appetizer. They are healthy and so delicious. This recipe is sure to be a party favorite!
Ingredients:
1 head of cauliflower
1 bottle of Terrapin Ridge Farms Buffalo Ranch Squeeze
Crumble Bleu Cheese
Directions:
Preheat oven to 450F. Wash the cauliflower thoroughly. Chop cauliflower into smaller, bite size pieces. Toss cauliflower and 1 full bottle of Terrapin Ridge Farms Buffalo Ranch Squeeze in a bowl until the cauliflower is coated. Cook for 15 minutes and then flip the cauliflower pieces, cook for another 15 minutes. Take the pieces out of the oven and sprinkle bleu cheese on top of the cauliflower pieces. Broil for 5 minutes, or until the cheesy melts and pieces look crispy. Take out of oven and enjoy! Drizzle more buffalo ranch for extra deliciousness.
*Optional: add extra franks red hot sauce to our Buffalo Ranch Squeeze for hotter pieces!
(Recipes)
2 tbsp Terrapin Ridge Farms Cramy Garlic Mustard
Directions:
Blend together well. Keep on hand and use to drizzle steak, potatoes and chickpeas.