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RECALL: Johnsonville Jalapeño Cheddar Smoked Sausages

RECALL: Johnsonville Jalapeño Cheddar Smoked Sausages 14 oz.

  • Date of recall: 3/15/2018
  • UPC code: 77782-02171
  • Batch ID: 1001124486 or 1001124487
  • Establishment number (inside USDA mark of inspection): EST 34224
  • Manufacturer of item: Johnsonville LLC
  • Toll free number of manufacturer for information & questions: 1-888-556-2728
  • Reason for recall: may be contaminated with extraneous materials
  • PLEASE return products to any Buehler’s location for a refund or replacement

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RECALL: Full Circle Organic Light Brown Sugar

Full Circle Organic Light Brown Sugar 24 oz

  • Date of recall: 3/16/2018
  • UPC code: 36800-13435
  • Lot code: 282Q04; Best By Date: 10/9/18
  • Manufacturer of item: Topco
  • Toll free number of manufacturer for information & questions: 888-423-0139
  • Reason for recall: bloating of some bags
  • PLEASE return products to any Buehler’s location for a refund or replacement

RECALL: Redbarn and Chewy Louie dog treats

RECALL: Redbarn and Chewy Louie dog treats

  • Date of recall: 3/8/2018
  • UPC codes: see link below
  • Lot codes: see link below
  • Manufacturer of item: Redbarn Pet Products
  • Toll free number of manufacturer for information & questions: Toll Free: (800) 775-3849
  • Reason for recall: possible Salmonella contamination
  • PLEASE return products to any Buehler’s location for a refund or replacement

https://www.fda.gov/Safety/Recalls/ucm600124.htm

Lobster Cake Eggs Benedict Recipe

For breakfast or any meal, Lobster Cake Eggs Benedict will make you feel like royalty! Use prepared Hollandaise sauce to make this easier.

Lobster Cake Eggs Benedict

Serves 4

Ingredients:

  • 4 lobster cakes
  • 4 eggs
  • 4 thin slices beefsteak tomatoes
  • 1 ½ cups prepared Hollandaise sauce
  • 1 Tablespoon fresh chopped chives
  • 4 slices brioche bread

Preparation:

  • Pre heat oven to 375 and bake Lobster cakes until heated through
  • In a small sauce pan slowly bring Hollandaise sauce up to simmer
  • In a larger sauce pot fill 2/3 with water and ½ cup white vinegar and bring to a boil
  • Stir the boiling water with a metal slotted spoon to create a swirling motion in the water
  • As the water swirls crack the 4 eggs carefully in the water and continue the water moving until eggs begin to set
  • Cook until eggs are set but still soft to touch
  • Remove eggs and drain with slotted spoon
  • While eggs are cooking toast the brioche slices
  • Once everything is ready , place the brioche flat on serving platter
  • Then place slices of tomato and Lobster cakes on top
  • Perch the eggs on top of the Lobster cakes and finish with the sauce and fresh chives
  • Sprinkle with a little smoked paprika for garnish and serve !

This really should be served with a Bloody Mary for breakfast!

Shrimp and Goat Cheese Quesadillas

Love Shrimp and Quesadillas? Here’s a recipe that calls for shrimp, tomato, onion and goat cheese tucked into flour tortillas – for scrumptious Shrimp and Goat Cheese Quesadillas.

Shrimp and Goat Cheese Quesadillas

Serves 4

Ingredients:

  • 4 – 12 inch flour tortillas
  • 1 lbs. cooked 31-40 cooked shrimp (thawed and tails removed)
  • ¼ cup fresh cilantro
  • 1 cup fresh diced tomato
  • ½ cup fresh diced sweet onion
  • Juice of 2 limes
  • 8 oz. fresh goat cheese
  • Extra Virgin Olive Oil , salt and pepper to taste

Instructions:

  • In a mixing bowl toss all the ingredients except for the goat cheese and tortillas , set aside
  • Pre heat oven to 400
  • Spread goat cheese evenly among the 4 tortillas and on the bottom half of each tortilla distribute filling
  • Fold over to form a semi circle
  • Rub the tops with a little Extra Virgin Olive Oil , season with salt and pepper and bake until browned and heated through.