Highland Foods Recipes

Beef Tenderloin

From Highland Foods

Beef tenderloin wrapped in bacon and rolled in Maple Pepper® Brand Seasoning is one of our favorite recipes. Serve with vegetables (we prefer Brussel sprouts), wild rice and a garden salad for a simply delicious meal.

Ingredients

1 3-pound beef tenderloin, 4 cloves of garlic sliced, 1-2 tbsp. Maple Pepper®, 1 pound bacon, 2 tablespoons fresh rosemary, 1 sliced apple, 1/2 cup dried cranberries, 1 tbsp. balsamic vinaigrette, 1 tbsp. olive oil, 1 tbsp. 100% pure maple syrup

Directions

Roll and rub the tenderloin in Maple Pepper®. Our recipe calls for 1-2 tablespoons but feel free to use more or less to your liking. Turn tenderloin right side up. Cut 1/4 inch deep slits across top of tenderloin. Place garlic slices in each cut, along with a shake of Maple Pepper®. Crush the fresh rosemary and spread over tenderloin. Wrap bacon slices around tenderloin. We like to weave the slices for a better fit. This helps to prevent bacon from slipping off the meat during the roasting process. Place tenderloin in roasting pan. In a small bowl, mix vinaigrette, olive oil and maple syrup. Place apple slices and cranberries in bowl and coat with mixture. Place cranberry and apple slice mixture on the bottom of the pan, forming a ring around the roast. Refrigerate for at least one hour. This allows the flavors of bacon, garlic, rosemary and Maple Pepper® to mingle with the tenderloin. Call it a dry marinade. The cranberry and apple mixture will flavor the basting juices.

Preheat oven to 450°F. Roast tenderloin for about 1 hour. Baste 3-4 times during the roasting process. Remove roasting pan from oven and cover with tinfoil for 10 minutes before serving. Just before serving, baste once more. Slice and serve. Once on dinner plate, we like to spread the meat with basting juices, apples and cranberries. We call this a tenderloin gravy.

Buttermilk Fried Chicken with Maple Pepper®

From Charles, Savoirfare Catering in Michigan

Charles from Savoirfare Catering in Berkeley, Michigan (http://www.savoirfarecatering.com/) recently shared his recipe Buttermilk Fried Chicken with Maple Pepper®. What can we say? Mouthwatering? Over the top? Whoever knew fried chicken could taste this good? Try it and you decide. And undoubtedly, you will want to thank Charles for his fine culinary expertise. Thank you Charles! Looking for side dishes to accompany this recipe? How about Maple Pepper® Corn, or green beans marinaded in Maple Pepper® Salad Dressing?

Ingredients

2 cut up frying chickens

Marinade: 2 cups buttermilk, 1/4 cup curry powder, 3 tbsp. Maple Pepper®

Flour mixture: 2 cups flour, 2 tbsp. Maple Pepper®, 2 teaspoons chili powder

For frying: 2 cups canola oil

Directions

Combine marinade ingredients in a large zip sealed bag. Add chicken pieces and marinade overnight, turning chicken over a couple of times to distribute the marinade.

Combine flour mixture. Remove chicken from marinade and coat with flour mixture. Let sit for 10 minutes. Fry skin side down at 350℉ in 2 cups of canola oil. Turn chicken over and fry the other side. Fry approximately 15 minutes on each side, or until internal temperature is 165℉ for breasts and 175℉ for thighs and legs. Drain on paper towels and serve hot or at room temperature.

Maple Pepper® Bacon Doughnuts

From Jenny

This is a delightfully delicious recipe we received from Jessica in March. In Jessica’s words:

Simple, easy and will make house guests become groupies who might just wash your car, steam clean your carpets or build you a deck.

Ingredients

maple doughnuts, bacon, Maple Pepper®

Directions

Fry bacon and sprinkle with Maple Pepper®. When bacon is cool, sprinkle heavily with more Maple Pepper®. Lay strips of bacon on the doughnuts. Serve, stand back, and wait for the compliments and requests for more.

Maple Pepper® BBQ Sauce

From Colin

Get set for the grill with Maple Pepper® BBQ Sauce. Whether you choose Maple Pepper® original, Maple Pepper® w/Garlic or Maple Pepper® w/Habanero, it’s a sauce you’ll fall in love with. Well, at least I did!

Ingredients

1 cup water, 1 cup tomato butter (ketchup works fine, too), 1/4 cup Worcestershire sauce, 1/4 cup apple cider vinegar, 1/4 cup packed brown sugar, 1 tbsp. Maple Pepper®

Directions

Combine all ingredients in a sauce pan and bring to a boil.

Turn heat to medium-low and simmer for 20-25 minutes; longer for a thicker sauce.

Coat meat thoroughly before putting on grill, baste with extra while on grill.

Maple Pepper® Chutney Pork Chops

From Alison Macmillan

Maple Pepper® Chutney Pork Chops is one of our favorite recipes, especially in the fall when we have fresh cranberries and apples, as well as chives and rosemary from our herb garden. Serve with a bed of wild rice and a vegetable medley salad.

Ingredients

Two thick center cut pork chops

Marinade: 2 tbsp. soy sauce, 1/3 cup olive oil, 1/4 cup apple cider vinegar, 2 tbsp. Maple Pepper® (We prefer Maple Pepper® w/Garlic.), 1/4 cup crushed cranberries, 1/4 cup finely chopped walnuts, 1 tbsp. chopped fresh rosemary leaves, 1 tsp. chopped fresh chives, 1 freshly cut orange slice cut into 1/4 inch pieces, 3 large slices of apple cut into 1/4 inch pieces

wild rice

Directions

Marinade: Mix ingredients in a small bowl. Pour mixture into a small sauce pan. Heat marinade until warm to the touch. This helps release the flavors for a tastier marinade. Let sit until cool.

Pour the marinade over the chops, turning once to be sure the marinade coats all sides of the meat. We like to marinade our chops in sealed plastic bags so that the meat is coated with marinade at all times. Let marinade for two hours. Place chops and marinade in a cast iron skillet and cook over medium heat until the meat is to your liking. Turn the chops so each side is cooked evenly.

Serve chops with a bed of wild rice. Be sure to pour any remaining marinade in the pan onto the rice and chops.

Serves two

Maple Pepper® Corn

From Highland Foods

Directions

Looking ahead to summer and fresh corn on the cob? Tantalize your taste buds with a few (or several if you wish!) hearty shakes of your favorite Maple Pepper ® seasoning on your warm, buttered ear of corn. Pure heaven!

Maple Pepper® Crispy Squash Seeds

From Colin Powell

Have you ever wondered what to do with left over squash seeds from your holiday baking? Maybe you like to make your pumpkin pies from scratch. Perhaps you serve your favorite baked squash at the holiday meal. We prefer acorn but you can use any squash really - blue hubbard, butternut, buttercup. Here is a simple and delicious recipe for your left over seeds. Colin Powell, one of our loyal customers, shared his favorite recipe with us to share with you. In the words of Colin, “Maple Pepper® original on squash seeds with a little olive oil and salt is to die for!”

Ingredients

Squash seeds - your choice! Maple Pepper®, Olive oil, Dash of sea salt.

Directions

Use just the right amount of olive oil to lightly coat the squash seeds. Exact amount depends on the number of seeds you have. Coat all sides of the seeds with your favorite flavor of Maple Pepper® seasoning. Add more or less to your liking. A dash of sea salt if you’d like.

Scatter seeds on to a lightly oiled cookie sheet. Place cookie sheet in a pre-heated 325 degree oven and roast for 15 - 20 minutes. Turn seeds at least once during roasting. Remove seeds from oven when they are lightly browned and crispy. When cooled, put in a bowl to share with family and friends. Better eat them while they last as they can go very fast!

Maple Pepper® Eggnog

From Lois Woods

Who says eggnog is only for the holidays? Lois Wood’s Maple Pepper® Eggnog recipe was featured on Egg-Land’s Best Holiday Recipes in December 2010. (http://www.egglandsbest.com/recipes/holiday-favorites/recipe/10-12-16/Maple-Pepper-Eggnog.aspx?ReturnURL=%2frecipes%2ffeatured.aspx) Congratulations Lois! “Make Maple Pepper® Eggnog the star of your holiday table. This sweet and savory treat goes great with your favorite cookies.”

Highland Foods and Lois would like to share this yummy recipe with you to enjoy. Cheers to you and thank you Lois.

Ingredients

6 eggs, 3 cups heavy cream, 2 cups milk, 1 cup maple syrup, Maple Pepper®

Directions

Preparation: Using a hand mixer fitted with whisk attachment, mix 6 eggs in a large bowl until well beaten. Slowly add cream and milk. When blended, add maple syrup and mix well until all ingredients are incorporated. Chill at least 2 hours before serving.

Notes and Suggestions: Top with whipped cream and Maple Pepper® seasoning to taste.

Makes 9 six-ounce servings

Nutritional Facts: 1 Serving: Calories 447; Fat 39g (82% calories from fat); Protein 8g; Carbohydrate 11g; Dietary Fiber 0g; Cholesterol 257mg; Sodium 129mg.

Maple Pepper® Ham and Swiss Cheese Omelet

From Harry von Hasseln

Your ham and Swiss cheese omelet has never tasted so good. Adding a twist of Maple Pepper® with habanero to this omelet creates a lovely dish for breakfast, lunch or dinner. Enjoy and thank you Harry.

Ingredients

3 eggs, dash of water, 3 slices of maple smoked ham cut into small pieces, 3 slices of Swiss cheese cut into small pieces, 1/2 tsp. Maple Pepper® w/habanero

Directions

Have skillet or omelet pan pre-heated at medium heat.

Mix eggs, water, and Maple Pepper® w/habanero well.

Butter your pan and add egg mixture, wait a minute, then add the ham and cheese. Cook completely and enjoy.

Maple Pepper® Pork Loin

From Wanda Payne

Ingredients

  • 5 tbsp. brown sugar
  • 2 tbsp. paprika
  • 1 tbsp. Maple Pepper®
  • 1 tbsp. lemon pepper
  • 1 tbsp. chili powder
  • 1/4 tsp. ground cloves
  • 1/4 tsp. crushed red pepper
  • 1/4 tsp. nutmeg
  • 1 tbsp. savory
  • 2 tsp. granulated garlic
  • 2 tsp. seasoned salt (I use Mrs. Dash)
  • 1 tsp. onion powder

  • 5 - 6lb pork butt trimmed or loin

  • 3 cups apple juice (I just baste with frozen juice)
  • 1/3 cup apple brandy (I omit)

Directions

Rub pork with dry mix and marinate overnight. Cook in oven for three hours at 325 degrees. Baste with apple juice and brandy and return to oven 10 minutes.

Maple Pepper® Salad dressing

From Highland Foods

Ingredients

  • 1 tbsp. Maple Pepper®
  • 2 tbsp. warm water
  • 1/3 cup wine vinegar
  • 2/3 cup olive oil
  • 1 tsp. oregano or Italian seasoning

Directions

Measure ingredients and place in a cruet or similar container. Shake thoroughly. Allow dressing to sit for one hour and enjoy it on your favorite garden salad. It also makes a tasty marinade for meats, poultry and vegetables. (Makes one batch.)

Maple Pepper® Seasoned Scallops

From a loyal customer

Ingredients

  • 8 oz. fresh, clean scallops
  • A small bowl of bread crumbs or crushed Ritz® crackers
  • Maple Pepper® Original

Directions

Clean scallops, spray with a little olive oil and roll in bread crumbs (or cracker crumbs) and Maple Pepper®. Sear each side for a few minutes and you are done.

Maple Pepper® Walnut and Cranberry Sensations

From Alison Macmillan

Maple Pepper® Walnut and Cranberry Sensations can be eaten as is or as a new ingredient for roasted pork, your favorite turkey stuffing recipe, or to liven up corn bread, muffins or scones. We are sure you can find other uses in your cooking.

Ingredients

2 cups chopped walnuts, 3/4 cup sweetened dried cranberries, 1/3 cup olive oil, 4 tbsp. 100% pure maple syrup, 2 tbsp. of your favorite flavor of Maple Pepper®, 2 tsp. of chopped fresh rosemary, 2 tsp. of soy sauce.

Directions

Place olive oil, soy sauce and maple syrup in a small sauce pan. Whisk together until well mixed. Heat mixture slowly until it just about reaches boiling, stirring occasionally. Remove from burner and cool until just warm enough to touch with your hands. Add walnuts and cranberries to the liquid mixture. Stir to coat all sides of the berries and nuts. Mix the Maple Pepper® and rosemary in a bowl. Add the cranberry and walnut mix to the Maple Pepper® and rosemary mix. Toss to cover all sides of the berries and nuts. Spread out on a lightly oiled cookie sheet and bake in a 325 degree oven for about 20 minutes, turning occasionally to allow browning on all sides. Bake less time or longer if needed.

Allow mixture to cool on the cookie sheet, turning on occasion to prevent from sticking. You may coat the walnuts and berries with a dash or two more of Maple® Pepper if you’d like. When cooled, put in a bowl as a holiday snack for friends and family. You may store the mix in a glass jar in your refrigerator if you do not eat it all at once.

Variations of uses * You can make Maple Pepper® Walnut and Cranberry Sensation Clusters. Instead of spreading mixture on a cookie sheet before baking, take about 2 tablespoons of the mixture in your hands to form small clusters. Place clusters on cookie sheet and bake accordingly. These may take a bit more time to bake.

*You can mix Maple Pepper® Walnut and Cranberry Sensations in a blender and use as a new seasoning for a number of dishes including muffins, corn bread and scones; stuffing, squash, potato; a topping for baked chicken or turkey, pork roast or ham. Some even like them in their scrambled eggs. Be creative and enjoy!

Pan-broiled Cod

From Gail Sidney

We thank Gail Sidney for submitting her Pan-Broiled-Cod recipe to share with you. In Gail’s words:

Maple Pepper® is outstanding with a “sweet,” light fish like cod. (I use wild-caught). This is an EXTREMELY fast and easy recipe that looks beautiful on the plate and tastes incredible.

Ingredients

fresh wild-caught (if possible) cod fillets, olive oil, butter (not mandatory, but I always add a “pat” with the olive oil), Maple Pepper®, Herbs de Provence (or any combination of herbs you like for white fish), paprika, handful of fresh spinach leaves, fresh lemon juice

Directions

Melt a few tablespoons of olive oil and a bit (maybe a pat) of real butter to taste in a frying pan over medium high heat (depending on your pan). Add the fillets and flip them over to “moisten” both sides, then sprinkle Maple Pepper®, dried herbs (ground between your fingers), and paprika to the side facing up. Flip the fillets and do the same on the other side. Squeeze fresh lemon juice, but just a bit. Turn the fillets a few times to even the cooking. When fish is nicely golden brown and flaky inside, lay a handful of fresh spinach leaves atop the fillets and continue to cook just until the leaves turn bright green.

I serve this on a plate with wild rice, or a medley of brown and red rice and black barley, which looks beautiful and colorful, and is a perfect complement to the fish. You can garnish the plate with a few thin slices of fresh lemon.

This dish takes maybe 15-20 minutes from start to finish. It is delicate, super tasty, and perfect for an elegant but easy gourmet dinner. The Maple Pepper® is the key to it’s surprisingly sweet flavor.

Pete and Rabyrne's Nuclear Meltdown Chili

From Pete and Rabyrne, July 2012

Pete and Rabyrne’s Nuclear Meltdown Chili is just what it sounds like: original and hot! Pete and Rabryne created this recipe and want to share it with you so you can enjoy it as much as they do. Made with lots of really good hot Italian sausage, green peppers and chili peppers, it is packed with a lot of other hot stuff including Maple Pepper® Brand Seasoning: original, garlic or habanero, depending on your taste preferences. So you think it has been hot this summer? Wait till you try this. It will take you over the top. Stacking firewood now in preparation for this upcoming winter? Eat enough of Pete and Rabyrne’s chili and you may not need that extra cord of firewood to keep you warm this winter.

Ingredients

1 lb extra-hot Italian sausage, 1 large can chopped green chili peppers (Old El Paso), 1-16oz can chopped tomatoes, 1-8oz can tomato sauce, 1 large green pepper, 1 large onion, Basil, Black pepper, Garlic, Olive oil

“Secret” ingredients:

Ground jalapeno, Ground habanero (this is the REALLY hot stuff…), Reno Red’s Chili powder, Highland Foods Maple Pepper® (regular, garlic, or habanero), Cider vinegar

Directions

Chop onion and green pepper. Remove sausage from casings and crumble. Cook sausage in skillet until almost done. (Microwave can also be used to partially cook sausage beforehand, in order to reduce burning.) Combine sausage, onion, green pepper, and 4 tsp. crushed garlic (approximately 8 large cloves, more/less to taste) in stock pot, with a tablespoon or so of olive oil, and cook over medium heat until sausage is completely cooked and most of the liquid from the onion and green pepper is gone. (Stir frequently to avoid burning.) NOTE: if using pre-crushed garlic, be sure to get garlic packed in water, not oil.

Meanwhile, combine in a large bowl:

canned tomatoes, tomato sauce, chopped green chili, 2-3 tbsp. cider vinegar, 3-6 tbsp. chili powder, 1-3 tbsp. Maple Pepper® (to taste and depending upon variety chosen), 1 tsp. basil, 1 tsp. black pepper, 1-2 tsp. ground jalapeno, ½ - 1 tsp. ground habanero (start small if you’re not sure!)

Mix contents of bowl thoroughly. When sausage and other ingredients in stock pot are “cooked down,” add contents of bowl and stir well. Increase heat and bring chili to a boil. Reduce heat and simmer at least 45 minutes. Stir regularly to avoid burning.

Don your hazmat suits and enjoy!

Note – can be doubled…

Squash Soup

From Helen Parent

Thank you Helen Parent for sharing this delicious soup recipe with us. In Helen’s own words:

I titled this soup “Not Your Grandma’s Squash Soup.” I came up with this recipe because I am lactose intolerant and a friend at work has a gluten allergy. This soup, if made right, has three different layers of taste. A sweet layer from the cinnamon and nutmeg, a savory layer from the Italian spices and curry, and finally a spicy ending from the Habanero Maple Pepper®. It’s got a kick that my Grand Mother would never have thought to add to her soup!

Ingredients

1 butternut squash, 1 acorn or 1 buttercup squash, 1 small onion, 3 medium potatoes, 2 long carrots, 3 small stalks of celery, 6½ cups water, ¼ cup brown sugar, 2 tbsp. butter, 1 tsp. ginger ½ tsp. Highland Foods Maple Pepper® w habanero ½ tsp. Italian seasoning mix ½ tsp. garlic power ½ tsp. salt ½ tsp. curry power ¼ tsp. cinnamon ¼ tsp. nutmeg

Directions

Half and seed squash and place on a baking sheet. Cook at 400 degrees until tender, 30-45 minutes depending on size. Peel and cube potatoes, carrots, onion and celery. Scoop cooked squash from shell and place in a large pot or Crock-Pot. Combine with rest of ingredients and cook until all items are soft. Puree ingredients with stick blender until smooth. More water can be added at this time to make soup smoother. Serve hot. Garnish with sour cream or plain yogurt.

Torta de Fideo

From Mirian Orrala Dueñas

Torta de Fideo is a recipe for a breakfast dish served at Las Palmas Del Mar, a bed and breakfast in Ecuador. Owner Heather Schmit is one of our customers. She recently sent us the recipe. Mirian Orrala Dueñas, the wife of the bed and breakfast’s caretaker, serves the dish to guests for a delicious breakfast treat. The recipe is quite simple and oh so good!

Check out Las Palmas Del Mar at the following link: www.laspalmasdelmar.com

Ingredients

1/2 package of spaghetti, 4 eggs, 1/4 cup shredded cheese (We find any hard cheese works for this. The exact one depends on you!), 1/2 cup butter, Maple Pepper®

Directions

This recipe makes two tortas. You cook it much like you would an omelette.

Cook half a package of your favorite spaghetti. Mix together four eggs. Add shredded cheese to the egg mixture and stir. Add cooked spaghetti to the egg and cheese mixture and mix.

Melt 1/4 cup of butter in a frying pan. Place half of the mixture in the pan and fry over medium heat until the outside is crispy brown and inside is done (flipping over to cook both sides equally). Melt the remaining 1/4 cup of butter and cook the second torta as you did with the first one.

Top tortas with your favorite flavor of Maple Pepper® for the ultimate taste. Serve and enjoy.

Venison

From Rusty

Rusty sent us his venison recipe. He thought we might want to know that the garlic Maple Pepper® takes the gamey taste of venison right out. Thank you for sharing Rusty.

Ingredients

Maple Pepper® with Garlic, your favorite cut of venison, abode powder

Directions

In Rusty’s words: I take the garlic Maple Pepper® and first rub over the entire cut of venison. Then I take a fork and stab the cut, working in the Maple Pepper®. As I cook the meat I sprinkle a little of the abode powder [Mexican powder can be found in any market]. The gamey taste is 100 percent gone. It is truly amazing.

Vidalia Onions with Maple Pepper®

From Martha Williamson

This is a refreshingly delicious recipe from Martha Williamson. Vidalia onions have never tasted so good!

Ingredients

Vidalia onion, butter, Maple Pepper®

Directions

Take one small raw Vidalia onion and make a little hollow where the bottom roots were, after taking off the outside tough skin. Fill the hollow with a tsp. of butter and generously sprinkle Maple Pepper®. Set the onion on a square of foil bringing up all the edges and pinching together. Cook on the grill for 15 minutes. Soft sweet and yummy.