Spicy Garlic & Rum Glazed Turkey

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

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!

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!

Garlic Chocolate Chip Cookies

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.

 

Loaded Cauliflower Salad

Loaded Cauliflower Salad

A delicious low-carb take on a traditional potato salad!

Ingredients

  • 1 head cauliflower
  • 2T olive oil
  • 1T Idahoan blend, fresh ground
  • 6 strips bacon, cooked and diced
  • 1/3 cup sharp cheddar cheese
  • 3T low fat mayonnaise
  • 1T Dijon mustard
  • 1/3 cup sour cream
  • 2T chives, chopped
  1. Preheat oven to 400 degrees.  Cut cauliflower into bite sized pieces, toss with olive oil and Idahoan blend. Roast for 20 minutes or until it begins to brown. Allow to cool.
  2. In a large bowl, combine the remaining ingredients and mix thoroughly.
  3. Add roasted cauliflower and incorporate.  Top the salad with fresh chives and enjoy!
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!
Garlic Cheddar Biscuits

Garlic Cheddar Biscuits

Ingredients

  • pack buttermilk biscuit mix (I used Bisquick, about 1 1/2cups)
  • 1½ cups shredded cheddar cheese
  • ½ cup milk
  • 2 tbsp butter
  • ¾ tsp Molly's Mills Idahoan Blend, freshly ground
  1. Preheat oven to 400F. Spray cooking sheet with non-stick spray.
  2. Put biscuit mix, cheese and milk in a bowl and mix well to form a sticky dough.
  3. Using spoon, drop lumps of dough onto cookie sheets 1.5in apart. Bake for 10min.
  4. In a bowl, melt butter and mix with oregano and garlic salt.
  5. When the timer goes off, take them out and brush with butter mixture and bake 5min at 400F and another 5-6min at 350F.
  6. Transfer into a plate and serves immediately.