Snack Time?
Try these quick, easy dips, nachos, wings and other recipes to get you out of the kitchen and on the couch for your snackiest situations
You look like you are ready to take a DIP!
Honey Mustard Cheesy Beer Dip
Ingredients
2 Tablespoons Honey You Must Blend
1/4 cup shredded cheddar or swiss cheese
1/4 cup beer
1/4 cup mayonnaise
To make:
Microwave: Combine all ingredients together in microwavable bowl.
Heat on low (like power level 3) for 3-4 minutes. Check at 3 minutes. Stir and if cheese still stringy, continue to heat until fully combined.
Slow cooker/small crock pot: Combine ingredients. Heat on low ~1 hour. Stir. When ingredients are fully combined switch cooker to warm.
DINNER TIME?
Ingredients:
Butter paste
· 1/2 cup unsalted butter (softened)
· 1/2 cup Herb For The Bird blend
· 1 Tablespoons soy sauce
· 1 whole roasting chicken - giblets/organs removed
Instructions:
1. Preheat oven to 350 degrees, rack on lowest part of oven for turkey, middle of oven for chicken.
2. Add 1/4 cup Herbs for the Birds blend and soy sauce to butter in a small bowl. Mix together with a fork until well blended.
3. Refrigerate until butter hardens (can refrigerate up to 1 week)
4. When ready to prep the bird, remove from packaging, bring to room temperature – and remove neck and giblets from cavity. Pat skin dry.
5. Gently separate the skin from the breast by lifting up on the skin and then pushing your hand in between the skin and the muscle. Rub ½ of the butter between the skin and the muscle working your way around the both sides of the turkey.
6. Add ½ of remaining butter mixture to inside of the cavity. *add stuffing, lemons, garlic or other filling as desired
7. Rub remaining butter over skin of bird. Rub remainder of Herbs for the Birds blend onto buttered bird.
8. Cook chicken per package instructions (usually 15 minutes per pound - until breast reaches 165 degrees measured by a meat thermometer). If browning too much during cooking, cover with aluminum foil during cooking, and remove foil approximately 15 minutes prior to pulling from the oven.
9. When cooking temperature has been reached, remove from oven, cover with foil and let rest 30 minutes prior to slicing and serving.
Herbs The Bird
Herb Roasted Veggies
Ingredients:
· 6 tablespoons olive oil
· 1/2 cup Herbs For The Birds blend
· 2 tablespoons apple cider vinegar
· 1 cup potatoes cut in wedges
· 1 cups parsnips or other root vegetable
· 1 cups carrots cut in 1 inch slices
· 1 yellow onion cut in wedges
· 1 apple or pear cut in ½ inch slices
· Optional - ½ cup crumbled Feta cheese or can substitute with other cheese as desired (shaved parmesan, or cheddar/Swiss and blue cheese mix)
Instructions:
1. Preheat oven to 375 degrees
2. Combine all ingredients but the feta cheese in a bowl and mix well
3. Place in shallow roasting pan, cook for 35 minutes.
Remove from heat, add crumbled feta cheese before serving.