Molly’s Mills

Roasted Red Potatoes with Crispy Sage

The folks at True Roots Organics hooked us up with these beautiful red new potatoes at the Boise Farmers Market. They roast up perfectly and are simple to season with our Italian Blend. Top them with a little crispy fried sage and you have a uniquely wonderful side dish!

Ingredients

2-3 Pounds of Small Red New Potatoes
1/2 Cup Coconut Oil
10 Leaves of Fresh Sage
Molly's Mills Italian and Idahoan Seasonings

My red new potatoes are from True Roots Organics, you can find fresh sage from Purple Sage Farms and I am using both my Italian and Idahoan Spice Mills. All of which can be found at the Boise Farmers Market each Saturday. I chose coconut oil for this recipe but you can use olive oil just as easily.

You will need a cutting board, roasting pan, knife, saucepan, spatula and your Molly’s Mills Grinders. Adjust the oven rack to the lowest position and heat the oven to 450 degrees.

Cut the red potatoes in half and julienne the sage.

Gently melt the coconut oil in the sauce pan.

Drizzle 3-4 tablespoons of the oil onto the potatoes.

Liberally season the potatoes with Molly’s Italian Seasoning (or any of her blends) and toss them making sure everything is coated in the oil and spices.

Arrange all the potatoes cut side down and roast them without disturbing in the oven for 20 minutes.

While the potatoes are cooking, heat the remaining coconut oil on medium-high. Once the oil is hot, fry the sage for 10-20 seconds. They will turn a deeper green color but don’t let them turn brown.

Transfer the sage to a paper towel to remove the excess oil. Then season them liberally with my Idahoan Spice.

After 20 minutes, stir the potatoes and put them back in the oven for 10 more minutes.

Transfer the potatoes to the serving dish and top with the crispy sage. Enjoy!

Grilled Beets with Feta and a Balsamic-Honey Drizzle

Summer is in full swing and I found some amazing local ingredients at the market to make this grilled beet salad!

Ingredients

1lb Beets, I am using Red and Golden
1 T Fresh Oregano Chopped, Split into 3
1 T Honey
1 T Balsamic Vinegar
2 T Olive Oil
1/2 C Crumbled Feta Cheese
1 T Fresh Ground Molly's Idahoan Seasoning, Divided

My beets are from True Roots Organics, my feta is from Ballard Family Dairy, the honey is from Matthews Family Farm, my balsamic and olive oil are from Olivin, my Idahoan Seasoning is made by me and the oregano is from my garden!

I am using a grill pan, my favorite little hand mandoline by Oxo, a knife, cutting board, measuring spoons/cups, a mixing bowl, cutting board and a Molly’s Mills Spice Grinders.

Trim up the beets and give the oregano a rough chop.

Use the mandoline to slice the beets. I used the thickest setting which is about 1/4″ thick. Keep the two colors separate, otherwise the golden ones will get stained by the red ones.

Toss the golden beets in 1 tablespoon olive oil, 1/2″ tablespoon of freshly ground Idahoan Seasoning, and a pinch of the fresh oregano.

Repeat the step with the red beets.

Arrange the beets onto the grill pan and place on a grill that is about 350 degrees. Keep an eye on them and turn them when the bottom starts to get golden which took about 8 minutes for mine.

While the beets are cooking combine the 1 tablespoon balsamic vinegar with 1 tablespoon of honey.

Transfer the beets to a plate, top with the feta, the remaining fresh oregano and drizzle with the honey-balsamic mix. Then enjoy! This is good served hot but also still tasty at room temp.

Bacon Wrapped Filet Roast

A perfect holiday meal to excite and impress your friends and family!

Ingredients

12 strips of bacon
2 lb beef tenderloin roast
4 T Molly's Mills Idahoan Seasoning, fresh ground

On a cutting board, weave the strips of bacon in alternating layers. Season the roast on all sides with Molly’s Mills, and place on top of the bacon. Roll into a tight form so that the bacon completely covers the roast, and truss every inch with cotton cooking twine. Set a large cast-iron skillet (or roaster) over high heat and coat lightly with canola oil. Place the roast in the pan and brown on all four sides, 4 to 5 minutes per side. When completely browned, place the whole pan in the oven and roast for about 30 minutes or until you’ve reached the desired doneness (125°F rare, 135°F medium rare, 150°F medium well). Allow to rest for 5 minutes, removed the twine, and slice into servings.

Molly’s Mills PB&J Jalapeño Poppers

These decadent poppers are a party pleasing favorite!

Ingredients

Vegetable oil, for frying
6 fresh large jalapeno peppers
4 ounces cream cheese, softened
4 ounces crunchy peanut butter
1T Molly's Mills Idahoan Blend, freshly ground
1 large egg, lightly beaten
1 cup panko bread crumbs

In a deep-fryer or heavy-bottomed stock pot add enough oil to come 1/3 of the way up the sides of the pan. Heat oil to 370 degrees F over medium heat.
Cut jalapeños in half, remove ribs and seeds.
Combine cream cheese with the peanut butter and then spoon the mixture into each jalapeño half, mounding it slightly. Place in freezer to harden.
In a small bowl, combine panko and Molly’s Mills.
Once the filling is firm, dip each stuffed jalapenos into the egg and then roll in the panko mixture, pressing to coat.
Working in batches, if necessary, gently place jalapenos in preheated oil and fry until golden brown, 1 to 2 minutes. Remove from the oil and drain on a paper-towel lined plate. Cool slightly before serving, as the filling is extremely hot.
Serve with The Jelly Lady’s Black Cap Jelly and Enjoy!

Dijon Rubbed Rack of Goat

Goat may sound intimidating but it actually has a sweet beefy flavor that is not gamey at all. Ours is from Malhuer River Meats.

Ingredients

1 Rack of Goat Chops, Separated
2 Cloves Garlic, Minced
2 Tablespoons Olive Oil
2 Tablespoons Dijon
1 Tablespoon Molly's Mills Italian Seasoning, Fresh Ground

Add oil and garlic to saute pan and heat to high.
Rub each chop with olive oil and generously season with Molly’s Mills Italian seasoning. Brush Dijon mustard onto each side.
Once pan is to temperature, add chops. For medium doneness, sear for sixty seconds, turn and sear for an additional 60 seconds.
Let rest, and serve!

This recipe can also be made with lamb chops!

Honey Roasted Pine Nuts

For the holidays, we typically dole out food related party favors to all of our guests. This year we wanted to give a nod to our trip to Italy so we created this Honey Roasted Pine Nut recipe using our Italian Seasoning Blend and local Idaho Honey.

Ingredients

2 cups pine nuts
2 tablespoons butter (not margarine)
2 -3 tablespoons honey
1 teaspoon Molly's Mills Italian Seasoning, freshly ground

Preheat oven to 350°F. Heat butter and honey together in a pan on the stove top, once melted add in the pine nuts and Italian seasoning (you can also do this in the microwave). Spread the mixture onto a cookie sheet and bake at 350F for 5 to 10 minutes; After 5 minutes check them & stir every 1 or 2 minutes until pine nuts are golden brown, the glaze will thicken and darken. Remove, stir while cooling for 5 – 10 minutes until they no longer stick together. Package in cute jars or serve in a bowl and enjoy!

Spicy Garlic & Rum Glazed Turkey

We actually learned about glazing turkey with rum from a catamaran captain while island hopping in the Caribbean. We added a few more of our favorite things (garlic, spices & brown sugar) to come up with this tasty glazed bird.

Ingredients

1 whole turkey (about 12 pounds), thawed if frozen, rinsed, and patted dry (neck and giblets & liver removed)
1 cups brown sugar, divided
1 cup dark rum
3 cloves fresh garlic, crushed
Freshly ground Molly’s Mills Idahoan Blend (approximately 1-2 tablespoons)

Let turkey sit at room temperature 30 minutes. Preheat oven to 425 degrees.

Rub turkey all over with 2-3 tablespoons butter; season liberally with Molly’s Mills Idahoan blend. Place turkey on rack in pan; roast on bottom oven rack until golden brown, 30 minutes. Reduce heat to 350 degrees.

Meanwhile, in a small saucepan, bring brown sugar, rum, crushed garlic and about 1 tablespoon of fresh ground Molly’s Mills to a boil, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in remainder of the butter.

When thermometer reads 125 degrees (after about 1 hour), brush turkey with glaze. Rotate pan and roast, brushing turkey with remaining glaze every 15 minutes, until thermometer inserted in the thickest part of a thigh reads 165 degrees, 30 to 45 minutes (tent turkey with foil if browning too quickly). Transfer turkey to a platter. Loosely tent with foil and let rest 30 minutes before carving.

BuckSnort Rootbeer Glazed Salmon

Just in time for salmon season comes this fantastic and simple recipe using delicious & locally made BuckSnort Root Beer!

Ingredients

1 Large Salmon filet, bones removed
2 Pints BuckSnort® Root Beer
2 Tablespoon Olive Oil
2 Tablespoons Molly's Mills Garlic Lovers Seasoning, Coarsely Ground

Simmer root beer in a medium sauce pan until it has thickened and reduced by 75%. Rub salmon filet with oil and rub with Garlic Lovers seasoning. Grill over indirect heat, skin side down, and brush all over with the root beer sauce. Cooking time will vary based on the thickness of the filet, and may take 15-20 minutes. Once the fish flakes easily with a fork you will know it is time to enjoy!

Garlic Chocolate Chip Cookies

The garlic helps keep these cookies moist and the Beer+Bacon blend adds a little unexpected kick to the mix.

Ingredients

10 cloves fresh garlic
boiling water
1/2 cup maple syrup
1 cup butter, softened
3/4 cup brown sugar
3/4 cup sugar
2 eggs
1 t. vanilla
1/2 t. Molly's Mills Beer and Bacon
1/2 t. Salt
2 1/4 cup chocolate chips
2 1/2 cup flour
1 t. baking soda

1. Drop peeled garlic cloves into boiling water, let boil for about 5 minutes or until softened. Mince garlic and set soak in the maple syrup for 20 minutes.
2. In a large bowl cream butter, sugars, eggs and vanilla together until light and fluffy.
3. In a medium bowl combine flour, baking soda and Molly’s Mills seasonings. Add to cream mixture. Stir in chocolate chips. Drain garlic and add to cookie batter. Blend well.
4. Drop by heaping Tablespoons onto cookie sheet. Bake at 375′ for 8-10 minutes, until lightly browned.