Molly’s Mills PB&J Jalapeño Poppers

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
  1. 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.
  2. Cut jalapeños in half, remove ribs and seeds.
  3. Combine cream cheese with the peanut butter and then spoon the mixture into each jalapeño half, mounding it slightly. Place in freezer to harden.
  4. In a small bowl, combine panko and Molly’s Mills.
  5. Once the filling is firm, dip each stuffed jalapenos into the egg and then roll in the panko mixture, pressing to coat.
  6. 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.
  7. Serve with The Jelly Lady’s Black Cap Jelly and Enjoy!

 

Honey Roasted Pine Nuts

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!

Zucchini Parmesan Chips

Zucchini Parmesan Chips

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Ingredients

  • Cooking Spray
  • 2 medium zucchini
  • 1 egg (beaten)
  • 1/2 cup freshly grated Parmesan
  • 1/3 cup plain dry bread crumbs
  • 1 tsp Molly's Mills Southern spice blend
  • 1 tablespoon chopped fresh parsley (optional)

Slice the zucchini into 1/4″ thick rounds. In a medium bowl, toss the zucchini with the beaten egg. In a small bowl, combine the Parmesan, bread crumbs and freshly ground Southern spice blend. Dip each round into the Parmesan mixture, coating both sides and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 15 to 20 minutes. Enjoy immediately!

Fava Bean Hummus

Fava Bean Hummus

We got our super fresh fava beans from Peaceful Belly at the Boise Farmer’s Market. It takes a little work to get the beans ready, but it is well worth it!

Ingredients

  • 3/4 lb fava beans
  • 1 clove garlic
  • 1/2t Smokin' Southern Blend, fresh ground
  • 2T Heavy Cream
  • 2-4 sun-dried tomatoes
  1. Shuck the beans and discard the pods. Boil the fava beans for 1 minute and remove the soft shell.
  2. Place all ingredients in a blender and pulse until smooth (Save a few sun-dried tomatoes for garnish).
  3. Finish with additional spices to taste, and garnish with sun dried tomatoes.
  4. Serve with crackers or go gluten free with sliced carrot and celery sticks!
Spicy Candied Pecans & Cheese Plate

Spicy Candied Pecans & Cheese Plate

Ingredients

  • 3oz Blue Cheese
  • 1/4lb Pecans
  • 1 Bosc Pear
  • 3T Brown Sugar
  • 1t Butter
  • 1/4t Molly's Mills Sinister Salt
  • 2T Honey
  1. In a non-stick pan, slowly melt butter along with brown sugar. Add Sinister salt, and stir in pecans.
  2. Toss mixture together to ensure all nuts are coated, and allow to cool on wax paper.
  3. Slice pear into fans, and place on a chilled plate along with the cheese and still warm pecans.
  4. Drizzle honey over entire plate, and enjoy!
Kale Chips

Kale Chips

Ingredients

  • 5-6oz kale leaves
  • 1T olive oil
  • 2T Molly's Mills Idahoan Blend, fresh ground
  • 1T Parmesan cheese
  1. Preheat oven to 250 degrees.  
  2. Drizzle kale with oil and toss to ensure evenly coated.
  3. Spread over a non-stick pan and sprinkle with Idahoan seasoning to taste.  
  4. Bake for 30 minutes, or until crispy.  
  5. Top with shredded cheese and enjoy!
Pork Belly Bites

Pork Belly Bites

Ingredients

  • 1lb. uncured unsliced Pork Belly, skin removed, cut into bite size pieces
  • 4 Cups Chicken Stock
  • ¼ Cup real maple syrup
  • 4 cloves garlic, crushed
  • 1 Tablespoon Molly's Mills Backwoods Bourbon Blend, Fresh Ground
  1. Add stock, pork and garlic to a medium pot and bring to a boil.  Turn down heat and slowly simmer for 30-45 minutes or until pork is tender.
  2. Preheat oven to 350 degrees.
  3. Remove pork from liquid and place on a nonstick cooking sheet.  Brush all sides with maple syrup, and season liberally with Backwoods Bourbon spices.
  4. Bake for an additional 20-30 minutes or until crispy.
  5. Garnish with remaining syrup and enjoy!
Fried Brussels Sprouts with Maple Aioli

Fried Brussels Sprouts with Maple Aioli

Ingredients

  • 3T mayonnaise
  • 1t Dijon mustard
  • 1T real maple syrup
  • 1 lb. Brussels sprouts
  • 1/2 small lemon, juiced
  • 1 Tablespoon Molly's Mills Idahoan Blend, Fresh Ground
  1. Wash the sprouts with cold water and trim off any bad leaves.  Slice each in two so that the core continues to hold leaves together on both halves.
  2. Combine the first four ingredients in a bowl and stir until blended, place in a small bowl for serving.
  3. Gently place the sprouts into your medium-high fryer oil and cook until crispy and browned, approximately 3 minutes.
  4. Remove from heat into a bowl lined with paper towels to remove excess oil.  Top with lemon juice and Idahoan seasoning.
  5. Place into a large bowl for serving.  Add additional Idahoan seasoning to taste!

 

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Ingredients

  • 1-2 Cups Raw Pumpkin Seeds
  • 2 Tablespoons Butter
  • 1 Tablespoon Molly's Mills Idahoan Seasoning, Fresh Ground
  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Toss seeds in a bowl with the melted butter and Molly’s Mills. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.