Sweet and Smoky Quesadilla Casserole

Looking for something new to add to your weekly dinner menu?  How about a recipe that’s full of delicious flavors and comes together in 45 minutes. Our Sweet and Smoky Quesadilla Casserole is layers of delicious flavors in the form of tortillas, black beans, corn, cheese and our original Raspberry Salsa. With 15 minutes of prep and 30 minutes in the oven your Mexican casserole will be ready to enjoy in no time at all.

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Sweet and Smoky Quesadilla Casserole

Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 8 slices

Ingredients

1 Onion, chopped
2 (14.5-oz.) cans Black beans, drained
1/2 cup Robert Rothschild Farm Raspberry Salsa + more for garnish
1 Tbsp. Chipotle adobo sauce
12 oz. bag Frozen corn, defrosted
1/2 cup Cilantro, chopped
5 Tortillas, burrito size
8 oz. Cheddar cheese, shredded
Greek yogurt or sour cream to garnish

Instructions

Preheat oven to 400 degrees F. In a microwave safe bowl, add onion and microwave for two minutes. Add one can of black beans to onions and smash with a potato masher or back of a fork to form a paste. Stir in Raspberry Salsa and chipotle adobo sauce. Set aside. In a medium bowl, stir together corn, second can of black beans and cilantro. In a large greased casserole, place a tortilla and spread with 1/3 cup of salsa mixture. Top with 2/3 cup corn mixture and 1/2 cup cheese. Repeat layers with remaining ingredients, topping last tortilla with the last of the ingredients. Bake for 30 minutes. Allow to sit for 5 minutes prior to serving. Serve with additional raspberry salsa and Greek yogurt or sour cream for garnish.

Recipe created by Melanie Bauer at, www.melaniemakes.com.

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Red, White, and Blue Raspberry and Cream Popsicles

Happy Fourth of July Weekend Everyone!!!!

Your summer celebration just won’t be complete without our Red, White, and Blue Raspberry and Cream Popsicles. These frozen treats feature our very first product ever made Red Raspberry Preserves plus creamy Greek yogurt, frozen raspberries, and loads of red, white and blue sprinkles.  The sprinkles are a very important ingredient so we recommend pouring them in generously.  The hardest part about making these creamy dreamy popsicles…waiting for them to freeze!

Red White and Blue Raspberry and Cream Popsicles

Red, White and Blue Raspberry and Cream Popsicles 1_MM

Ingredients

14 ounces sweetened condensed milk
1 cup Greek yogurt
1/2 cup whipping cream
1/4 cup Robert Rothschild Farm Red Raspberry Preserves
2 cups frozen raspberries
1 cup sprinkles

Instructions

In a blender carafe, add sweetened condensed milk, yogurt, whipping cream, preserves and 1-1/2 cups raspberries. Blend to desired consistency. Divide remaining raspberries between popsicle molds. Stir sprinkles into blended raspberry mixture and pour into popsicle molds. Let freeze 6 hours or longer before enjoying.

What red, white, and blue treats are you preparing for your Fourth of July festivities?

This recipe was created for us on behalf of the talented Melanie Bauer.

 Red, White and Blue Raspberry and Cream Popsicles 3_MM

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Blueberry Ginger Daiquiri

Summertime calls for a signature cocktail and this summer you will be pouring the perfect combination of fruity, zesty, and refreshing over ice again and again. Serve ice cold with a sprig of fresh mint or a wedge of lemon for summertime feelings!

Blueberry Ginger Daiquiri

Blueberry Ginger Daiquiri

Ingredients

1 jar Robert Rothschild Farm Blueberry Lemon Ginger Dip
1/3 cup White rum
3/4 cup Ice

Instructions

Stir or shake all ingredients together. Serve in a chilled glass over ice.

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Sweet and Smoky Bacon Brat Burger

This is THE Father’s Day burger and you just have to make it for Dad this Sunday! Our creamy Dijon based Anna Mae’s Smoky Mustard and Chop House Steak & Beef Rub season this sweet and smoky burger to perfection. Not to mention the layers, count them, three layers of grilled meat that make this sandwich a mile high burger. A hamburger patty is topped with two crispy strips of bacon and finished with a brat that’s been cut in half creating a full spectrum meat experience. Celebrate Dad this year with our mouth watering, stack of grilled meat goodness that we like to call the Sweet and Smoky Bacon Brat Burger!

Sweet and Smoky Bacon Brat Burger

Sweet and Smoky Bacon Brat Burger 8_MM

Ingredients

8 slices Bacon
1/4 cup Brown sugar
1 lb. Ground beef
2 Tbsp. Robert Rothschild Farm Anna Mae’s Smoky Mustard
1 Tbsp. Robert Rothschild Farm Chop House Steak & Beef Rub
4 Brats
4 slices Sharp cheddar cheese
4 Pretzel buns
Instructions

Preheat oven to 400 degrees F. Place a cooling rack on a baking sheet lined with parchment paper or silicone mat. Lay bacon slices on rack and sprinkle with brown sugar. Bake for 15 minutes.

Meanwhile, in a large bowl, combine ground beef, Anna Mae’s Smoky Mustard and Chop House Steak & Beef Rub. Divide mixture into four hamburgers.

Place brats and hamburgers onto grill and cook until brats are cooked through and burgers are cooked until desired temperature. Melt a slice of cheese over each burger.

To assemble burgers, spoon additional mustard on both top and bottom bun. Place burger on bottom bun and top with two slices of bacon. Cut brats in half and place on top of bacon. Place top bun on top of brat.

Recipe courtesy of Melanie Bauer at www.melaniemakes.com.

Sweet and Smoky Bacon Brat Burger 5_MM

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Charred Scallion, Pepper and Eggplant Spread

In honor of outdoor dining season, make that outdoor everything season we are sharing a NEW homemade dip recipe that has enjoy alfresco written all over it!  Simply char scallions and eggplant in the oven until caramelized. Next, combine with our Pepper & Garlic Dip, honey and cumin for a creamy spread that is toasted naan breads best companion. Now, all that’s left to do is grab a glass of chilled Pinto Gris and head to the patio…because it’s calling your name!

Charred Scallion, Pepper and Eggplant Spread

Charred Scallion and Eggplant Spread 3_FS

Ingredients

1 medium Eggplant (about 1 lb.), peeled and cut into 1-inch cubes
1 small bunch Scallions, ends trimmed
1/4 cup Olive oil
Kosher salt and coarse black pepper
3/4 cup Robert Rothschild Farm Pepper & Garlic Dip
1/2 tsp. Ground cumin
1/2 tsp. Honey
2 tsp. Olive oil, as garnish
2 tsp. Chives, freshly minced, as garnish

Instructions

Preheat the oven to 400 degrees F. Toss the eggplant and scallions with the olive oil and season generously with salt and pepper. Spread the eggplant out in a single layer onto a baking sheet and roast until caramelized and soft, 25 – 30 minutes. Spread the scallions out in a single layer onto a separate baking sheet and roast until caramelized, about 15 minutes. Cool both to room temperature. In a food processor, pulse the roasted eggplant and scallions with the Pepper & Garlic Dip, cumin, and honey. Season to taste with additional salt if necessary. Garnish with the olive oil and the chopped chives. Serve with tortilla chips, pita chips, or lightly toasted naan bread. This this spread is also great on veggie panini sandwiches. Recipe makes 1 1/2 cups.

This exotic spread was created by Chef Fanny Slater winner of Rachel Ray’s Great American Cookbook Challenge.

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Hawaiian Macaroni Salad

A quick mayo and Roasted Pineapple & Habanero sauce combine over al dente elbow macaroni noodles creating a deliciously creamy base. Next, shredded carrots and diced ham are tossed in and with a final stir this macaroni salad is finished in under 20 minutes. Now comes the hard part letting it chill in the refrigerator before serving…it’s worth the wait we promise.  However, sneaking a few warm bites is strongly recommended.

Hawaiian Macaroni Salad

Hawaiian-Macaroni-Salad

Ingredients

1 lb Elbow macaroni
1 ½ cup Robert Rothschild Farm Roasted Pineapple & Habanero Dip or Sauce
1 cup Mayonnaise
8 oz. Ham, cubed
1 cup Carrots, shredded
1 tsp. Olive oil

Instructions

In a medium saucepan cook macaroni until soft. Drain macaroni and toss with olive oil, let chill. In a small bowl mix mayonnaise and Roasted Pineapple & Habanero Sauce, pour over macaroni and stir until well coated. Add ham and shredded carrots and stir until well incorporated. Let chill in refrigerator until cold and then serve. Refrigerate leftovers.

 

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Memorial Day Menu

Three creamy, savory and sweet dishes you need to make for your Memorial Day celebration.

 

Green Chili Macaroni

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Ingredients

1 lb. Elbow macaroni, cooked and drained
1 jar Robert Rothschild Farm Green Chile Pepper Dip
1 lb. Monterey Jack cheese, grated
1/4 cup Milk

Instructions

Over medium heat, combine milk and Green Chile Pepper Dip. Bring to a light simmer. Turn heat to low, and mix in Monterey Jack cheese. Stir until cheese has just melted into the sauce. Mix in macaroni elbows, stir until well combined and serve warm.

 

Sweet and Smoky Bacon Brat Burger

Sweet and Smoky Bacon Brat Burger 8_MM

Ingredients

8 slices Bacon
1/4 cup Brown sugar
1 lb. Ground beef
2 Tbsp. Robert Rothschild Farm Anna Mae’s Smoky Mustard
1 Tbsp. Robert Rothschild Farm Chop House Steak & Beef Rub
4 Brats
4 slices Sharp cheddar cheese
4 Pretzel buns

Instructions

Preheat oven to 400 degrees F. Place a cooling rack on a baking sheet lined with parchment paper or silicone mat. Lay bacon slices on rack and sprinkle with brown sugar. Bake for 15 minutes.

Meanwhile, in a large bowl, combine ground beef, Anna Mae’s Smoky Mustard and Chop House Steak & Beef Rub. Divide mixture into four hamburgers.

Place brats and hamburgers onto grill and cook until brats are cooked through and burgers are cooked until desired temperature. Melt a slice of cheese over each burger.

To assemble burgers, spoon additional mustard on both top and bottom bun. Place burger on bottom bun and top with two slices of bacon. Cut brats in half and place on top of bacon. Place top bun on top of brat.

Recipe courtesy of Melanie Bauer at www.melaniemakes.com.

 

Raspberry Hand Pies

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Ingredients

1 package Pie crusts, refrigerated or 2 homemade
1 jar Robert Rothschild Farm Hot Pepper Raspberry Preserves or Red Raspberry Preserves
1 Egg, beaten

Instructions

Preheat oven to 375°F. Line a baking sheet with parchment paper. Press each pie crust into a square, about 11 inches by 11 inches. Cut each crust into four equal squares. In the center of each square, spoon about 2 tablespoons of Raspberry Preserves. Using a brush spread a thin layer of egg on the edges of the pie crusts, from the edge to about ½ inch in from the edge. Fold the pie crust over to form a rectangle, and push firmly around the entire edge to seal. Place each pie on the baking sheet, and brush the top with a thin layer of egg. Bake for 25 minutes or until crust is golden brown. Serve warm or cold.

*Optional: Substitute any of our Fruit Spreads or Preserves for the filling.

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