BACON-WRAPPED CHICKEN BITES IN JASMINE GARLIC MARINADE
 
Ingredients
·         1/2 cup John Henry’s Jasmine Garlic Marinade
·         1/4 cup dry white wine
·         1 1/2 TBL garlic, chopped
·         John Henry’s Mojave Garlic Pepper
·         4 boneless, skinless chicken breasts
·         package of sliced bacon
·         vegetable oil
·         tooth pics

Directions
Combine Jasmine Garlic Marinade, wine, and garlic. Marinate chicken for at least 3 hours turning occasionally.
 
Preheat grill or broiler to medium-high heat. Cut chicken into strips approximately 1” wide. Lightly dust chicken with Mojave Garlic Pepper. Wrap chicken pieces with bacon and secure with a tooth pic.
 
Turning occasionally grill/broil until chicken is firm to the touch and just cooked through and bacon is crisp. Approximately 12 - 15 minutes.

Tortilla Soup
W/Fredericksburg Farms Rio Grande Black Bean & Corn Salsa

2 jars Fredericksburg Farms Rio Grande Black Bean & Corn Salsa
1 (10 ounce) can enchilada sauce
1 medium onion, coarsely chopped
2 cloves garlic, minced
2 cups water
2 cups fresh chicken broth (or one 14oz can and additional cup of water)
1 teaspoon cumin
2 teaspoons of John Henry’s Chili Seasoning
1 bay leaf
2 cups roasted chicken, diced
1 tablespoon chopped cilantro

De-bone roasted chicken reserving the bones/skin. Boil chicken bones/skin in 3 to 4 cups of water on medium heat for approximately 45 minutes, reserve broth.

Combine all ingredients except the cilantro into a crock pot. Cook on high for 1 to 1 ½ hours. Remove and discard bay leaf. Add cilantro and cook 15 minutes more.

Garnish with crumbled tortilla chips and shredded Four Cheese Mexican.

Ingredients

·         1 medium onion, chopped
·         3 cloves garlic, chopped
·         1 to 1 1/2 teaspoons olive oil
·         1 can diced tomatoes
·         2 small cans tomato sauce
·         1 can tomato paste
·         4 cups water
·         3 tablespoons Fbg Farms Herbs of Provence Bread Dipping Mix
·         1 teaspoon granulated sugar
·         1 teaspoon oregano
·         1 teaspoon sage
·         2 teaspoons salt
·         pinch crushed red pepper
·         1/4 cup red wine
·         2 lbs ground meat

Notes: Fbg Farms-Herbs of Provence is used in place of Italian Seasoning. Herbs of Provence combines several of the same herbs found in standard Italian Seasoning along with Lavender.

Directions

Heat olive oil in large saucepan over medium heat.  Sauté onion and garlic in olive oil until onion is translucent. Brown ground meat. Add dry seasonings and let simmer 5 minutes. Stir in tomatoes, tomato paste, water and wine. Reduce heat and simmer 1 hour, stirring occasionally. Serve over pasta.

Ingredients:
2 14 oz ribeye steaks
1/2 cup honey
1 TBL Fredericksburg Farms Raspberry Peach Chipotle Glaze
1 TBL Fredericksburg Farms German Stone Ground Mustard
1/4 TSP John Henry's Black Pepper
1/4 TSP John Henry's Old Chisholm Seasoning
1 TSP kosher salt
Canola oil
Salt and course ground black pepper

Combine hoeny, chipotle glaze, mustard, kosher salt and black pepper in small bowl. For optimum flavor, let glaze sit for 30 minutes at room temperature.
Preheat Grill. Allow approximately 20 minutes at room temperature for steak to warm a little. Brush both sides of steaks with canola oil, season with salt & pepper, brush one side of each steak with Old Chisholm seasoning. Grill steaks, seasoning side down, 4 minutes. Turn steaks and brush with glaze. Grill for 5 more minutes for medium rare doneness, brushing on additional glaze every so often. Remove from grill, brush again with glaze and let steaks rest for 5 minutes.