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

LEARN MORE

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

  • 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

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!

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.