As our assortment of D&Co. Kitchen foods continues to grow, so does our library of delicious recipes. Here, we’re sharing a few of our favorite new recipes featuring recent introductions to our D&Co. Kitchen collection. We hope that you enjoy creating delicious dishes for your friends and family just as much as we did in preparing these recipes for you. For even more great ideas using D&Co. Kitchen foods, visit your Proprietor’s website.
Apple Maple Bacon Grilled Cheese
8 slices artisan crusty bread, about ½-inch thick
5 to 6 tablespoons unsalted butter, softened
½ cup D&Co. Kitchen Apple Maple Bacon Jam or more to taste
4-6 slices American cheese
4 slices Provolone cheese
Spread each of the 8 slices of bread with butter. Place four of the slices on a nonstick skillet over medium-high heat. Top each slice of bread with a slice each of American and Provolone cheese. Spread the remaining 4 slices of bread with D&Co. Kitchen Bacon Pepper Jam. Place on top of the bread in the skillet, butter side on the outside. Grill each side until the bread is toasted and the cheese is melted.
Asian Chicken Noodle Salad
1-pound boneless, skinless chicken breasts (two breast halves)
1 package of Asian noodles
½ teaspoon salt
¼ cup cilantro, roughly chopped
A few thin slices red onion
1 whole orange or red bell pepper, sliced into thin strips
D&Co. Kitchen Ginger Miso & Honey Dressing
Trim any fat from the chicken breasts and then run the knife horizontally on each breast to butterfly them so the thickness is consistent. Place the chicken into a medium pan of boiling water and salt and cover. Keep the heat on until the water just starts to bubble, then shut it off. Set the timer for five minutes. After five minutes, place the chicken on a cutting board. Discard the liquid. Once the chicken is cool, pull the meat apart with your fingers into shreds. Set aside. Cook noodles according to package directions. Drain noodles, then rinse under cold water. Drain again, place in a medium bowl and toss with salt. Add the shredded chicken, cilantro, red onion and bell pepper and toss again. Pour D&Co. Kitchen Ginger Miso & Honey Dressing over the noodles and toss one last time. Serve immediately.
Buffalo Ranch Potato Skins
3 baking potatoes
2 teaspoons salt
2 tablespoons melted butter
1/4 cup grated Parmesan cheese
1 cup shredded Monterey Jack cheese
1/2 cup bacon pieces
3 green onions, sliced
D&Co. Kitchen Buffalo Ranch Garnishing Squeeze
Preheat oven to 425 F. Wash the potatoes and prick each a few times with a fork. Bake at 425 for 45-50 minutes or until potatoes are tender. Remove from oven. When potatoes are cool enough to handle, slice each in half lengthwise and slice each half again lengthwise. You will have 12 potato skins. Gently scoop out most of the potato, leaving a thin layer still on the skins. (Save the cooked potato for another use.) Brush the outsides and insides of the potato skins with the melted butter. Sprinkle salt over the insides along with grated Parmesan cheese. Return to the oven and bake for another 5 minutes. Top each skin with shredded cheese and bacon bits. Bake them again about 2-3 minutes or until cheese is completely melted. Allow to cool slightly before serving. Top each with a dollop of D&Co. Buffalo Ranch Garnishing Squeeze. Serve garnished with green onion slices.
Mini Hot Dog Mummies
1 tube (8 ounces) refrigerated crescent rolls
20 miniature hot dogs
1 large egg
2 teaspoons water
D&Co. Kitchen Dill Pickle Mustard for dipping
Preheat oven to 375 F. Separate crescent roll dough into 2 rectangles and seal seams and perforations. Cut each rectangle horizontally into 10 strips. Wrap 1 strip around each hot dog. Place 1 inch apart on an ungreased baking sheet. In a small bowl, whisk egg and water; brush over tops. Bake in 375 F until golden brown, 10-15 minutes. Serve with D&Co. Kitchen Dill Pickle Mustard for dipping.
Pesto Aioli Vegetable Flatbread
1 zucchini, sliced
4 medium mushrooms, trimmed and sliced
1 small red bell pepper, quartered and seeded
1/2 small red onion, thinly sliced
1/2 cup cherry tomatoes, halved
2 tablespoons olive oil
4 mini naan flatbreads
½ cup of D&Co. Kitchen Pesto Aioli Squeeze
1/2 cup feta cheese
Fresh basil, torn
Preheat oven to 350 F. In a large bowl, toss together the zucchini, mushrooms, bell pepper, onion, tomatoes and olive oil. Place the 4 flatbreads on a baking sheet lined with parchment paper. Spread about 3 tablespoons of D&Co. Kitchen Pesto Aioli sauce on top of each naan flatbread. Add grilled vegetables and top with feta cheese. Bake in 350 F oven until vegetables are tender and crust is golden brown.
Pot Stickers with Ginger Wasabi Sauce
1 tablespoon peanut oil, plus extra
1 clove garlic, finely sliced
5 spring onions (scallions) white and green parts, finely chopped
1 carrot, peeled and grated finely
5-7 chestnut mushrooms, diced (approximately 1½ cups)
1½ cups cabbage, finely sliced
½ teaspoon white pepper and salt
24 gyoza wrappers
D&Co. Kitchen Ginger Wasabi Sauce
Heat the peanut oil in a wok or large nonstick frying pan over high heat. Add the garlic and spring onion to the pan and cook for about 20 seconds. Add in the carrot, mushrooms and cabbage and cook, stirring regularly, until the mixture sweats down and all the moisture cooks away, about 5 minutes. Season with white pepper and salt. Set the mixture aside to cool completely. Place just over a teaspoon of the mixture into each gyoza, then fold the wrapper over and pinch the edge to seal. To cook the dumplings, place a thin layer of peanut oil into a nonstick frying pan and place the pan over a medium heat. Carefully place the dumplings in the pan and cook until the bottoms are lightly browned. Add just over ½ cup of water into the hot pan (be careful, it will spit), and then quickly add the lid. Cook until the water evaporates, then remove the lid and cook until the bottoms are browned and crispy. Serve hot, with D&Co. Kitchen Ginger Wasabi Sauce.
Pumpkin Honey Mustard Goat Cheese Appetizer
4 ounces goat cheese, can substitute cream cheese
2 ounces pecans, crushed or chopped
2 tablespoons D&Co. Kitchen Pumpkin Honey Mustard
Form goat cheese into a log and roll in pecan pieces. Place on a serving plate
and drizzle liberally with D&Co. Kitchen Pumpkin Honey Mustard. Serve with gingersnaps or crackers.