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Wisconsin

This Little Goat went to Wisconsin for Croutons

This Little Goat went to Wisconsin for Croutons

Yield: 6 cups

 

1 loaf day old brioche

2 tbsp extra virgin olive oil

1 tbsp This Little Goat Went to Wisconsin Spice Mix

Salt and pepper

 

Preheat oven to 350-degrees.  Using your hands, tear bread into rustic bite-size pieces. Place in large bowl and toss with oil, Wisconsin spice mix, and salt and pepper to taste.  Spread on baking sheet in a single layer and bake for 12 -15 minutes, tossing once. Croutons should be nicely browned and crisp on the outside but still chewy. They will crisp up more when cooled.  for up to 3 days at room temperature.  

Cheesy Mac

Cheesy Mac

Cheesy Mac
December 19, 2016 Prep Time: 30 minutes
Yield: 4-6 servings

Ingredients:
- 2 c broccoli florets, cut small
- 1/2 lb dry pasta
- 3/4 c Whole Milk
- 1/4 c This Little Goat Went to Wisconsin Spice Mix
- 3/4 c Sharp Cheddar Cheese, shredded
- 4 slices Bacon, cooked and crumbled
- 2 Tbsp Scallions, sliced thinly on a bias
- Salt & Pepper to taste

Bring 4 qts of water to a rolling boil, add 2 Tbsp salt. Add broccoli and cook for 2-3 minutes, until crisp tender. Remove with slotted spoon to a baking sheet and set aside. Bring water back up to a boil, add pasta to pot and cook to al dente according to package instructions. Drain and add to tray with broccoli. Add milk to pot and bring up to a boil, whisk in Wisconsin Spice mix and reduce for a minute or two. Reduce heat to a simmer and add pasta, broccoli, cheddar cheese, and bacon crumbles. Cook for a minute or two until cheese is completely melted and sauce thickens slightly. Adjust seasoning to taste with salt and pepper if desired. Transfer to a serving bowl and garnish with scallions, serve immediately.

Cheesy Baked Avocados with Bacon and Eggs

Cheesy Baked Avocados with Bacon and Eggs

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Cheesy Baked Avocados with Bacon and Eggs
December 19, 2016 Prep Time: 45 minutes
Yield: 4 servings

Ingredients:
- 2 large Avocados
- 3 tsp This Little Goat Went to Wisconsin Spice Mix, divided
- 4 eggs
- Salt to taste
- 2 slices Bacon, cooked and crumbled
- 4 Tbsp Scallions, sliced thinly on a bias
Preheat oven to 325. Remove pits and skins from avocados. Using a spoon scoop out avocado until you have a hole that is about the size of a 1/4 cup measure. Eat avocado or reserve for another use. Season with 2 tsp Wisconsin Spice Mix and salt. Sprinkle half of crumbled bacon into avocados. Place avocado halves into the middle cups of a muffin tin. Carefully crack eggs into avocado halves, trying to get yolk on the bottom. Bake for about 20-25 minutes, until whites are completely set but yolks are still a little runny (or until cooked through if preferred).
Remove from oven, garnish with remaining Wisconsin Spice Mix, bacon crumbles, and scallions. Serve immediately.

Beer & Cheese Soup

Beer & Cheese Soup

Beer & Cheese Soup
December 19, 2016 Prep Time: 30 minutes
Yield: 4-6 servings

Ingredients:
- l head cauliflower
- 2 tbsp unsalted butter
-2 tbsp bacon fat
-1 medium onion, cut into 1/4" dice
-2 Granny Smith apples, peeled and diced into 1/4" dice
-1 cup shredded carrot
-1/2 cup diced celery
-1 tablespoon finely chopped garlic
-1 tbsp This Little Goat Went to Grillville Spice Mix
-½ cup all-purpose flour
-3 cups whole milk
-1 (12-oz) bottles mild ale
-1 lb extra-sharp Cheddar, grated
-2 slices American cheese
-1/4 c This Little Goat Went to Wisconsin Spice Mix
-Salt to taste

To garnish:
4 scallions, thinly sliced on a bias
4 slices bacon, cooked & crumbled
1 Granny Smith Apple, cut into matchsticks
Melt butter and bacon fat in 4 quart sauce pot. Add onions, apples, carrots, celery, garlic, and about 1 tsp salt; cook over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour and Grilltown Spice over vegetables, then cook, stirring occasionally, 3 minutes. Puree in blender with just enough milk to get vegetables moving and return to pot. Add remaining milk and beer slowly, whisking constantly. Bring to a boil and then simmer, whisking occasionally, until thickened slightly, about 5-10 minutes.
Stir in Wisconsin Spice mix, whisking vigorously to prevent any lumps.
Add American cheese slices and then cheddar by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes after each addition (do not boil). Cool completely.
To serve heat slowly, if grainy, blast in blender on high for 3-4 minutes until silky smooth. Serve sprinkled with bacon, apple & scallions.

Cheesy Bacon Avocado Toast

Cheesy Bacon Avocado Toast

Cheesy Bacon Avocado Toast
December 30, 2016 Prep Time: 15 minutes
Yield: 2 servings

Ingredients:
- 4 Avocados
- 2 tsp This Little Goat Went to Wisconsin Spice Mix
- 2 tsp Lemon Juice
- Salt to taste
- 4 slices Bacon, cooked and crumbled
- 4 slices Hearty Wheat Bread
- 1/4 c Cheddar Cheese, shredded
- 4 Tbsp Scallions, sliced thinly on a bias

Instructions:

Remove pits and skins from avocados. Smash with fork and add Wisconsin Spice Mix, lemon juice, all but 1 Tbsp bacon crumbles, and salt to taste.
Toast bread to desired doneness. While still warm, spread each slice with 1/4 of avocado mixture and top with 1 Tbsp cheese. Broil for a few minutes until cheese is melted and golden brown, watching carefully to avoid burning. Remove from oven, garnish with remaining bacon crumbles and scallions. Cut each slice of toast in half and serve immediately.

Cheesy Grilled Chicken Salad

Serves: 4 

Time: 6 hours 

Active Time: 30 minutes 

 

Ingredients: 

4 Boneless/ Skinless Chicken thighs 

1 cup Buttermilk 

1 Tbsp Dijon mustard 

2 Tbsp This Little Goat Went to Wisconsin Spice Mix 

1 bunch Scallions, sliced thinly on a bias 

1/2 Sliced Almonds, toasted 

1/2 cup Golden Raisins 

3 Stalks Celery, diced small 

1 Avocado, diced small 

1 cup Mayonnaise 

2 Tbsp Lemon Juice 

6 slices Bacon, cooked and  

Salt to taste 

 

Whisk together yogurt, lime juice, 1 tsp salt, and India Spice Mix.  Place chicken and yogurt marinade into zip top bag, pushing out as much air as possible.  Marinate in the fridge for 2-4 hours, flipping bag halfway through.   

Heat grill to medium hot.  Scrape and oil grate.  Remove chicken from marinade and place smooth side down on grill.  Cook for 3-5 minutes, and then flip and cook until chicken registers 165 on an instant read thermometer.   Remove from grill and cool completely. 

When chicken is cold, dice into 1/2" cubes.  Toss with scallions, cashews, raisins, and apple. 

Whisk together mayonnaise and lemon juice, season to taste with salt.  Pour dressing over chicken mixture and fold together until well combined.  Salad can be prepared up to one day in advance.  Drain off any excess moisture and adjust seasoning before serving. 

Cheesy Breakfast Potatoes

Serves: 4  

Time: 45 minutes 

Active time: 10 minutes 

 

Ingredients: 

2 large Russet Potatoes, cut into 1/2" cubes 

1 Tbsp Grapeseed or Canola oil 

3 tbsp This Little Goat Went to Wisconsin Spice Mix, divided 

1/2 tsp salt 

2 scallions, sliced thinly on a bias 

 

Preheat oven to 400. 

In a large bowl, combine potatoes, oil, 2 tablespoons Wisconsin Spice Mix, and 1 tsp salt, toss until well coated. 

Spread on baking sheet and and bake for 15-20 minutes, stirring occasionally. 

Turn oven up to 500, continue cooking for 10-15 more minutes, stirring every 5 minutes to prevent them from burning. 

When potatoes are well colored and tender, remove from oven. Toss with remaining Wisconsin Spice Mix, salt, and scallions.  Season to taste and serve immediately. 

 

Elotes Cornbread

spiced-cornbread.jpg

Serves: 3-4  

Time: 1 hour  

Active Time: 30 minutes 

 

Ingredients: 

1 1/2 c flour 

1 c yellow corn meal 

2 tsp baking powder 

1/4 tsp baking soda 

3/4 tsp salt 

1/4 c This Little Goat Went to Wisconsin Spice Mix, divided  

1/4 c brown sugar 

1 c buttermilk 

2 eggs 

3/4 c frozen corn, defrosted and drained  

1/2 c butter, melted and cooled slightly  

 

Preheat oven to 400, grease an 8" x 8" pan.  Whisk together flour, baking powder, baking soda, salt, and 2 tbsp Wisconsin Spice Mix in large bowl and set aside.  Mix together 2 tbsp melted butter and remaining Wisconsin Spice Mix, set aside.  Combine brown sugar, buttermilk, eggs, and corn in bowl of food processor,  process until homogenous, about 5-8 seconds.  Make a well in dry ingredients, and pour in wet.  Mix together gently until almost combined.  Add butter and continue mixing just until there are no obvious pockets of flour.  Pour into prepared pan, brush with Wisconsin Spice Mix butter and bake for 25-30 minutes, until deep golden brown and a toothpick inserted in the middle comes out clean.  Allow to cool in pan for at least 15 minutes before serving.   

Cheesy Pasta Salad

Cheesy Pasta Salad

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Serves: 4 as a side 

Time:  2 hours 

Active time: 15 minutes 

 

Ingredients: 

2 c broccoli florets, cut small 

1/2 lb dry pasta 

1/4 red onion, julienned 

1/2 red pepper, diced small 

1/2 green pepper, diced small 

1 2.25 oz can sliced black olives, drained 

1/2 c pepperoni, sliced 

1/2 c Parmesan cheese, shaved 

1/4 c This Little Goat Went to Wisconsin Spice Mix 

3 Tbsp extra virgin olive oil 

4-6 Tbsp lemon juice, from 1-2 lemons 

Salt & Pepper to taste 

Bring 4 qts of water to a rolling boil, add 2 Tbsp salt.  Add broccoli and cook for 3-5 minutes, until crisp tender.  Remove with slotted spoon and lay out on baking sheet and allow to cool in refrigerator.  Add pasta to pot and cook to al dente according to package instructions.  Drain, toss with 1/2 tbsp olive oil and add to tray with broccoli, allow to cool completely.   

When broccoli and pasta are cool, mix with remaining ingredients.  Refrigerate for at least an hour, or up to overnight to allow flavors to meld.  Adjust seasoning before serving.   

Green Beans with Bacon and Wisconsin Spice

Green Beans with Bacon and Wisconsin Spice

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Green Beans with Bacon and Tomatoes 

 

Serves: 3-4 as a side 

Time: 45 minutes 

Active time: 15 minutes 

 

Ingredients:  

1 lb Green Beans, ends removed  

2 Tbsp Grapeseed or Canola Oil 

2 Shallots, shaved on a mandolin 

4 Slices of bacon, cut into 1/4" batons 

2-4 Tbsp This Little Goat Went to Wisconsin Spice Mix 

In a large stock pot, boil 4 quarts of water with 1 tablespoons salt.  While water is coming to a boil, make a large bowl of ice water, and set aside.  When water is ready, add green beans, cook for 3-5 minutes until almost tender, remove from boiling water and immediately plunge into ice water.  As soon as they are cooled, drain, and set aside.   

When ready to serve, cook bacon in a large heavy bottom frying pan until fat is rendered and bacon is crisp.  Remove bacon to paper towel lined plate, but leave grease in pan.  Add green beans and cook for 2 minutes. Add shallots and cook until softened and fragrant, about 3-4 minutes.  Add reserved bacon pieces and 2 Tbsp Wisconsin Spice Mix and toss to coat.  Taste and season with additional Wisconsin Spice Mix and salt if necessary.  Transfer to serving dish and serve immediately. 

Quick Cheesy Tomato Salad

Quick Cheesy Tomato Salad

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Time:Serves: 3-4 as a side dish

Time:

10 minutes

Ingredients:

1 pint cherry or grape tomatoes, washed

1 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

1 tsp This Little Goat Went to Wisconsin Spice Mix

1 tbsp fresh basil, sliced thinly

Salt to taste

Combine all ingredients, let stand for about 10 minutes, and serve.

Spaghetti with Toasted Breadcrumbs and Wisconsin Spice

Spaghetti with Toasted Breadcrumbs and Wisconsin Spice

Serves 4

Time: 30 minutes

 

Ingredients:

1/2 c extra virgin olive oil

2 c fresh breadcrumbs, finely ground (from about 4 slices good bread)

6 tbsp This Little Goat Went to Wisconsin Spice Mix

1/4 parsley, rough chop

1 lb dry spaghetti

Salt

 

Bring 6 quarts of water to a rolling boil. 

When water is boiling, add a couple of tablespoons of salt, followed by the spaghetti.  Cook according to package instructions to al denote.

In large skillet, heat olive oil until shimmering.  Add breadcrumbs and cook over medium heat until well browned, stirring constantly, about 5-7 minutes.  Add Wisconsin Spice for the last minute or so of cooking.  

When pasta is ready, reserve 1 cup cooking water and drain the rest.  Add pasta and parsley to skillet and toss to coat with breadcrumbs.  Add a small amount of cooking water if necessary.  

Adjust seasoning to taste, transfer to serving platter or divide onto plates and serve immediately.   

Skirt Steak Fajitas

Skirt Steak Fajitas

SKIRT STEAK FAJITAS

Skirt Steak Fajitas

Serves 4

2 pounds skirt steak, trimmed
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 red onion, thinly sliced
2 tablespoons canola oil
1/2 cup sour cream
1 cups plus 1 tablespoon This Little Goat went to Southeast Asia
12 flour tortillas

Place skirt steak in medium bowl or large ziplock bag, add This Little Goat went to Southeast Asia and allow steak to marinate for 1 hour. In a small bowl, whisk together sour cream and remaining 1 tablespoon of This Little Goat went to Southeast Asia.

Preheat grill to medium-high high. Remove steak from marinade and place on grill until slightly charred and cooked to medium-rare, about 4 minutes each side. Removed from heat, tent with foil and let rest 5 minutes before thinly slicing against the grain.

Place tortillas over indirect heat on the grill to lightly toast, about 1 minute each side.

Heat oil in a medium skillet over high-heat. Add peppers and onions and cook, stirring frequently until slightly softened. Salt and pepper to taste.

Serve sliced steak, peppers, onions, and sour cream with warm tortillas.

Wisconsin Spiced Cheese Burger

Wisconsin Spiced Cheese Burger

2 pounds ground beef
1 bag of This Little Goat Went to Wisconsin
4 hearty buns
¼ cup Mayonaise
4 slices cheddar cheese
1 ripe avocado, sliced

1. In a medium bowl add meat and whole bag of Wisconsin Spice. Mix until fully combined, without over working meat.

2. Grill burgers at medium-high heat until preferred doneness is reached. Add cheese 2 minutes before burgers are finished and cover.

3. Lightly toast buns. 

4. To build burgers: brush 1 tablespoon of mayo on 1 side of each bun. Place burger on bottom bun, spread ¼ of sliced avocado on each burger and top with other half of bun.

Holiday Cauliflower

Holiday Cauliflower

 

Yield: 4 Servings

1 large head Cauliflower

½ medium Spanish Onion, small diced

1 clove garlic, minced

½ inch section of ginger, peeled and minced

¼ cup Golden Raisins

¼ cup This Little Goat Went to Wisconsin Spiced Pine Nuts, recipe below

1 tsp Turmeric

1 tsp This Little Goat Went to India

1 Tbsp Lemon Juice

1 Tbsp Mint, minced

Remove leave from base of cauliflower. Slice down the middle into quarters. Lay each section flat and slice into ½ inch slices.

Coat the bottom of a sauté pan with oil and place over medium heat. Add onions, garlic, ginger, turmeric and Rub #2. Saute until onions are just soft, about 3 minutes. Add cauliflower. Allow to cook for approximately 7 minutes and than add lemon juice, raisinand pine nuts. Cook for 3 more minutes. Toss with mint and serve.

Spiced Pine Nuts

Yield: ¼ cup

¼ cup Pine Nuts

1 Tbsp Butter

1 tsp Rub #3

In a small sauté pan, brown butter until like golden color. Whisk in Rub # 3 and add pine nuts. Toss nuts with butter until slightly toasted. Salt to taste.