Winning Recipes!

04/15/2010 09:14

Winning recipes...#1

Recipe by Sean Carmichael

Panko Baked Chicken Served with Red Stag Pinto Beans                                                                                            

    Serves 4

Panko Baked Chicken


4 each Plum Creek Chicken Legs

4 each Plum Creek Chicken Thighs

½ cup Prairieland Dairy Cream

½ each Lemon – juiced and zested

¼ cup Champagne

1 each egg yolk – slightly beaten

6 cups Panko (Japanese Breadcrumb) – other unseasoned bread can be substituted

1 Tlb Bandiola Chicken Spices

½ tsp Cinnamon – fresh ground

1 tsp Black Pepper – fresh ground

1 ½ tsp Iodized Salt

¼ cup Grape Seed Oil – olive oil can be substituted  


Preheat oven to 380oF.  Wash and pat dry the pieces of chicken.

In a large mixing bowl combine and mix the cream, lemon juice, lemon zest, egg yolk and champagne.   Add the pieces of chicken and coat each piece thoroughly.  Let the chicken sit and marinate in the cream mixture for 20 minutes.

In a mixing bowl combine and mix the breadcrumbs, spices and seasonings.  Using your left hand pull the marinated chicken pieces out of the cream and put into the bowl with the bread crumbs.  Using your right hand toss the piece of chicken till it is well coated with the breadcrumb mixture then transfer to a sheet tray or cookie sheet.  Continue this process with each piece of chicken.

When all the chicken pieces have been coated and place on the tray drizzle the oil over the top of each piece and place in the oven to bake.

Bake for 45 minutes or until the internal temperature of the largest thigh reaches 160oF.  Carefully pull the sheet tray out and let the chicken rest for 10-15 minutes before serving.

Serve warm with Pinto Beans and Enjoy.   

Red Stag Pinto Beans


2 cans of pinto beans – drained and rinsed

1 tsp olive oil

1 each small yellow onion – medium dice (bought at Tomato Tomato or local Farmers Market)

2 each garlic clove – minced (bought at Tomato Tomato or local Farmers Market)

1 each medium carrot – peeled and small diced (bought at Tomato Tomato or local Farmers Market)

2 each large tomatoes – chopped (bought at Tomato Tomato or local Farmers Market)

¼ cup Red Stag Jim Beam Bourbon

1 tsp Agave Nectar

2 dashes ground cayenne pepper

1 tsp Bandiola BBQ spices

1 cup tomato juice

To taste Kosher salt and fresh ground pepper

1 cup Fresh Cilantro – chopped (bought at Tomato Tomato or local Farmers Market)  


In a 2 quart sauce pan, over a medium to high heat, sauté the onion and carrots until the onions become translucent.

Deglaze the pan by adding half of the Bourbon and stirring to loosen any brown bit on the bottom of the pan.  Add the garlic and tomatoes and sauté for 3 minutes more.

Add the remaining ingredients except for the cilantro.  Stir to combine well and bring to a steady simmer.  Reduce the heat to a medium low, cover and simmer for 20 minutes.

Carefully taste and adjust seasonings if need add the chopped cilantro and let simmer uncovered for another 5 minutes.

Serve hot and Enjoy.



#2 Recipe by Ron Drohman

Candied Pecans

1 - Cup Pecans

1 - oz Red Stage (1/2 shot)

1 - oz Agave Nectar Light (1/2 shot)

1/4 – Tsp. Bandiola Spice Popcorn

In a nonstick pan heat pecans tell hot mix the Red Stage and Agave Nectar add to Pecans mix tell liquid is thick. Move to baking sheet and sprinkle with Bandiola Spice. Place in oven on broil for 3 to 4 min. Cool they w ill no longer be sticky.



#3 Winning Recipe by Joyce Pardee 


2 ½ to 3 lb. boneless pork loin

2 tsp. Bandiola pork spice

Salt and pepper

2 Tbsp. butter

½ cup chopped onion

3 slices firm whole-wheat or white bread cut into ¼ inch cubes

¼ cup each of chopped pecans, dried cranberries and snipped dried apricots

1 Tbsp. chopped fresh thyme or 1 tsp. dried thyme

1/3 cup chicken broth

½ cup Madhava Amber Agave Nectar

4 to 6 slices of reduced sodium bacon 

Preheat oven to 425 degrees.  Cut a pocket in the pork loin by slicing down the center, being careful not to cut through the entire thickness of the meat.  Season pocket with salt and pepper.  Prepare the stuffing by sautéing the onions in 2 Tbsp. butter until soft.  In a medium sized bowl, mix the softened onions, bread cubes, pecans, dried cranberries, snipped apricots, thyme and chicken broth.  Mix all until moist.    

Open loin pocket like a book and spoon stuffing down center.  Fold sides of loin over the stuffing into a tight roll.  Skewer with toothpicks to help keep stuffing enclosed.  Place pick side down in a lightly greased shallow baking pan.  Spread the outside of the loin with the Amber Agave Nectar.  Sprinkle the Bandiola pork spice over the nectar covered loin.  Wrap bacon crosswise over the loin to cover, tucking the ends in. 

Roast at 425 degrees for 15 minutes then reduce the oven temperature to 325 and bake an additional 30 to 35 minutes.  Meat is done when meat thermometer registers 170 for pork.  Remove loin from oven and allow it to rest 10 minutes before slicing.  Serves 4 to 6 people. 

Products used from Judy’s Basket: 

Nebraska Pork Producers pork loin and bacon

Madhava Amber Agave Nectar

Bandiola Pork Spice

Pecans – Heartland Nuts N More 


#4 Winning Recipe

Recipe by Jill Sigler 


One angel food caked, prepared.

Cran-Apple Relish

    2-3 Gala or Fuji apples, pealed and diced

    1 c. fresh cranberries

    1 Tbsp. dark Madhava Agave Nectar

    1 Tbsp. light Madhava Agave Nectar

    1/2 c. Red Stag Jim Beam Bourbon 

    Heat bourbon and nectars.  When nectars are melted, add fruits and simmer to soften apples and reduce liquids. 

Cinnamon Cream

    1 c. whipping cream (from Barbach Countryside Dairy)

    2 Tbsp. light Madhava Agave Nectar

    1/4  to 1/2 tsp. cinnamon 

    Beat the cream with an electric mixer on high.  Add the Nectar and cinnamon.  Beat all ingredients until mixture thickens. 

1/4 c. black walnuts, chopped (from Heartland Nuts ‘N More)

1/4 c. pecans, chopped (from Heartland Nuts ‘N More) 

To your taste, ladle the Cinnamon Cream over a slice of angel food cake (or pound cake).  Add a spoonful of the Cran-Apple Relish.  Garnish with a sprinkle of chopped walnuts and/or pecans.