Chili Brew

An original recipe from Chef William Cornelius & Buehler’s Fresh Foods.



  • 1 Lb. ground sirloin beef
  • 2 Tbsp. Canola oil, divided
  • 1 Lb. cooked bratwurst links, large dice
  • 2 medium onions, chopped
  • 1 red onion, chopped
  • 2 yellow bell peppers, diced
  • 2 Tbsp. Minced garlic
  • 1, 12 oz. bottle beer
  • 1, 28 oz. can crushed San Marzano tomatoes
  • 1, 14 oz. can mild green chilies, undrained
  • 1, 16 oz. can chili beans, undrained
  • 1, 16oz. Can black beans, drained
  • 1, 14 ¾ oz. can cream-style corn
  • 1, 14 ¾ oz. can whole kernel corn
  • 1, 8 oz. can pickled jalapenos
  • 1, 12 oz. jar roasted red peppers, diced
  • 2 Tbsp. sugar
  • 1 Tbsp. cilantro
  • 1 tsp. Cumin
  • 1 tsp. Chili powder
  • 2 Tbsp. beef base
  • ¼ C. lime juice
  • 1 tsp. Smoked paprika
  • ½ tsp. Each: celery salt,  granulated onion, black pepper
  • ¼ tsp. Crushed red pepper flakes
  • shredded cheddar
  • sour cream


1. In a Dutch Oven over a medium heat, brown the ground sirloin in 1 Tbsp. olive oil.

2. Add the bratwurst, white & red onion, bell peppers, minced garlic, and remaining oil to the pan; cook and stir over medium heat until sausage begins to brown.  Add beer. Turn heat to high and stir in the tomatoes, beans, creamed and whole kernel corn, jalapenos, roasted red peppers, sugar, chili powder, cumin, smoked paprika, roasted red pepper, cilantro, celery salt, granulated onion, granulated garlic, black pepper.

3. Bring to a boil then add beef base and lime juice.

4. Reduce heat; simmer uncovered until heated through, 25 – 30 minutes.  Serve with shredded cheddar, sour cream or any of your favorite toppings!


Po – Tacos

An original recipe from Chef William Cornelius & Buehler’s Fresh Foods



  • 2 Tbsp. Olive Oil
  • 1 lg. onion, diced
  • 1 Tbsp. minced garlic
  • 2 Lbs. ground sirloin beef (90% lean)
  • 2 pks. taco seasoning
  • 12 oz. beer
  • 1 Tbsp. beef base
  • 6-8 hot baked potatoes
  • non-stick cooking spray
  • 1 Lb. shredded sharp cheddar cheese
  • ½ C. chopped green onion
  • 12 oz. salsa
  • 8 oz. sour cream
  • shredded iceberg lettuce

For The Potatoes:

  • Preheat oven to 400F.  Using a fork, poke holes in the potatoes.  Using as many pieces of foil as you have potatoes, spray each piece with non-stick spray.  Salt the foil then wrap each potato and bake for 1 hour.



1. In a large saute pan, saute onion & garlic until translucent then add in the ground sirloin and brown (you won’t need to drain the 90% lean beef).

2. Add taco seasoning in the same pan the beef was cooked in along with beer and beef base.  Stir & simmer to incorporate.

3. For the fully prepared taters, prep with a sharp knife.  Cut an X in the top of each potato.  Press the ends of the potatoes toward the middle to open them up.

4. Top with cheese, taco meat, more cheese, onions, and garlic

5. Serve with salsa and/or sour cream, even guacamole would be an option.  Then you decide, go crazy!



  1. Guacamole, chopped green onion, chicken/bacon/ranch, sour cream & chives, caramelized onions, shredded cheese, diced tomatoes.



  • -Sweet Potatoes with sweeter edge fillings
  • -BBQ Shredded Pork
  • -White Chicken Chili
  • -Dessert; roasted apple, chocolate chips, and mini marshmallows

Juicy Lucy 6 – Packs, Sliders 6 at a time.

An original recipe from Chef William Cornelius & Buehler’s Fresh Foods


Juicy Lucy Video


Pregame on the burgers:

  • 2 ½ Lbs. ground sirloin
  • 1 Tbsp. sea salt
  • 2 tsp. black pepper
  • 2 tsp. granulated onion
  • 2 tsp. granulated garlic
  • 1 Tbsp. Worcestershire sauce
  • 12 – 1 ½” square chunks Deli American cheese, ¼” thick
  • 6 slices Muenster cheese
  • 6 slices sharp cheddar cheese

Bacon Burger Sauce:

  • 1 C. bacon crumbles, oven baked at 400F for 6 minutes, drain on paper towel, allow to cool for 10 minutes
  • ½ C. mayonnaise
  • ½ C. Thousand Island dressing

Build Da Burgers:

  • 12 brioche slider buns/snowflake rolls
  • 3-4 large leaves of green lettuce
  • 2-3 tomatoes, sliced thin (Roma tomatoes are perfect!), need 12 slices
  • dill pickle
  • *onion jam (optional)



1. Preheat the oven to 450F.  Prepare a 13×9” non-stick sheet pan.

2. In a large bowl, combine the ground sirloin, salt, pepper, granulated onion, granulated garlic, Worcestershire sauce then mix well until all ingredients are completely incorporated.  Divide the mixture in half.

3. Press half of the ground sirloin mixture into a thin layer on the sheet pan.  For first layer of cheese use the Muenster then place 12 chunks of American in place where the center of each slider would be.   Leave room around the edges to press and seal the next layer of burger.  Cover with the remaining slices of cheddar.  Press remaining beef on a sheet of parchment paper to create the rectangle.  Do this by placing another sheet atop and pressing into desired shape.  Place top burger sheet over the cheddar then seal the edges.

4. It is a good idea to put a larger sheet pan below the slider pan before you are off to the oven.   Now bake for about 20 to 25 minutes or until cooked through.

5. As the sheet pan burger cooks, mix together the mayonnaise, cooked bacon, and Thousand Island dressing to create the Burger Sauce then set aside.

6. Place bottom layers of slider buns on a cutting board and dress with lettuce then spread Burger Sauce on the inside of the top layer of buns.

7. When the burger is done cooking, drain off the oil.  Using a large spatula (or two) place the burger on the bottom buns.


Last Step For Sliders

1. Spoon a dollop of Onion Jam in the center of each slider then a slice of Roma tomato on top of the dollop.  I find it easier to cut the bottom and tops separately with a big ol’ knife.  After cutting bottoms with burger, give each slider a little room on the cutting board.  Top off your 6-Pack Juicy Lucy Sliders with a pickle topped bun using a sandwich pick to keep things together!


Everroast chicken & hummus blt.


  • 1 loaf Ciabatta bread
  • 3 tbsp Boar’s Head Traditional Hummus
  • 4 slices Butcher Craft Extra Thick Cut Naturally Smoked Bacon, Product of Canada cooked
  • 3 leaves Romaine lettuce
  • 1 Tomato sliced
  • ¼ lb EverRoast Oven Roasted Chicken Breast sliced


1. On a clean work surface, slice ciabatta loaf in half lengthwise.oF.

2. Spread Boar’s Head Traditional Hummus on the bottom half of the bread.

3. Layer remaining ingredients in the following order: Boar’s Head Thick Cut Bacon, romaine lettuce, sliced tomato, EverRoast Chicken.

4. Crown with the remaining half of bread.

5. Serve and enjoy.

5 Ways to Enjoy the Power of Cauliflower

By Healthy Living Consultant Annette Maggi, MS, RDN, LD, FAND

No matter what eating plan you follow (plant-forward, low carb, Mediterranean Diet, Whole 30), cauliflower is the perfect vegetable to include with just 20 calories and 4 grams carbohydrates per half-cup serving. Buehler’s offers a variety of forms – everything from riced cauliflower to whole heads to tots and hashbrowns – making it easy to add this powerhouse veggie to your weekly menus. Here are five ways to enjoy the power of cauliflower:

Roast the Whole Head: Trim and clean a whole head of cauliflower. Mix garlic, cumin, chili powder, salt and pepper into a cup of non-fat, plain Greek yogurt. Place cauliflower on lightly greased baking sheet. Spread generously with yogurt-spice mixture. Bake at 400 degrees for 30-40 minutes.

Taco Tuesday Tortilla Take-Over: Make veggie tortillas by first cooking about 4 cups of riced cauliflower (available fresh or frozen at Buehler’s). Put cooked vegetable into lightweight kitchen towel, twist towel to remove moisture from cauliflower. Mix cauliflower with two eggs, salt, pepper, cumin and Cheyenne pepper. Mound ¼ cup scoops onto baking sheet lined with parchment paper and use spatula to flatten into circles. Bake at 375 degrees for 8-9 minutes, flip tortillas and cook for another 8-9 minutes. Serve immediately with your favorite taco fillings.

Cauliflower Steaks: Trim and clean a large, whole head of cauliflower. Cut into 1-inch thick slices. Lightly brush each side with vegetable oil, sprinkle with salt and pepper, and place on parchment-lined baking sheet. Bake at 400 degrees for 30-35 minutes, flipping once during process. Serve topped with marinara sauce and parmesan cheese, pesto, or chimichurri sauce.

Cauliflower Mac and Cheese: Cut head of cauliflower into florets. Toss lightly with vegetable oil and sprinkle with salt and pepper. Roast on baking sheet at 450 degrees for 10-15 minutes, until tender and crisp. Heat ½ cup 2% milk with one tablespoon butter just to warm. Slowly add 1 cup shredded cheddar cheese, stirring to create cheese sauce. Toss cauliflower with cheese sauce and serve.

Global Rice Options: For Greek-inspired rice, cook and cool cauliflower rice; add chopped cucumbers, tomatoes, olives, onion, parsley, and feta cheese and top with a drizzle of olive oil and lemon juice. As a side for Asian dishes, cook cauliflower rice with garlic, scallions, red bell pepper, fresh ginger, frozen peas, rice vinegar, and soy sauce. Add Sriracha for a heat kick. For a Mexican flare, cook cauliflower rice with garlic, jalapeno, onion, cumin, paprika, chopped tomatoes, cilantro and lime juice.



Consuming more plant-based foods is good for people and the planet!

If you’re wondering how to add more nutritious plant foods to your meals join Buehler’s Registered Dietitians for a virtual cook-along and learn how to make a delicious, Plant-Powered Black Bean and Beef Blend along with 2 simple recipes – Mexican Lasagna and Stuffed Burrito Peppers.

Below you will find the recipes and a shopping list of ingredients you will need to participate. Buehler’s will also be selling this “bundle” of ingredients at our stores April 11 – 17.

The Plant-Powered Cook-Along IS posted on our YouTube channel. Click the link below to access the video!



Here’s what you’ll need for the Cook Along!

Ingredient Shopping List:

Food Ingredients:
 1 medium yellow onion
 Fresh cilantro
 2 large red bell peppers
 8 oz. crimini mushrooms
 Avocado
 Lime
 1 pound lean ground beef
 2 cans (15 oz.) BUSH’S® Black Beans, drained
 1 can (15 oz.) crushed tomatoes
 1 can (11oz.) yellow kernel corn, drained
 16 yellow corn tortillas
 1 package (1 oz.) taco seasoning mix, 25% less sodium
 Light sour cream
 2 cups shredded low-fat Mexican cheese blend
 1 cup shredded low-fat Mozzarella cheese
 Instant brown rice

Pantry Staples:
 Olive oil
 Cooking spray



Here are the Recipes!

Plant-Powered Black Bean and Beef Blend

Make Once – Eat Twice! Blend yields approximately 8 cups which can be used in our Mexican Lasagna and Burrito Stuffed Peppers recipes below.

Prep time: 20 minutes


  • 1 medium yellow onion
  • 8 oz. crimini mushrooms
  • 1 pound lean ground beef
  • 1 TBSP olive oil
  • 2 cans (15 oz.) BUSH’S® Black Beans, drained
  • 1 package (1 oz.) taco seasoning mix, 25% less sodium
  • 1 can (15 oz.) crushed tomatoes
  • 1 can (11oz.) yellow kernel corn, drained


  1.  Pulse onion and mushrooms in food processor until coarse texture. Set aside.
  2.  In large frying pan, brown ground beef. Drain fat. Set ground beef aside in separate bowl.
  3.  In same frying pan, heat oil. Add onions and mushrooms from food processor and sauté for 3-4 minutes or until most of the moisture has been released. Add the black beans and mix.
  4.  Add the cooked ground beef, taco seasoning, crushed tomatoes and corn to the black bean and mushroom blend. Mix and cook until heated through.
  5.  Set aside 2 cups for Burrito Stuffed Peppers and 6 cups for Mexican Lasagna.

Nutrition information (per ½ cup serving): 113 calories, 4.5 g fat, 11 g carbohydrate, 3 g fiber, 9 g protein, 218 mg sodium












Mexican Lasagna

Makes 6-8 servings


  • Approx. 6 cups Plant-Powered Black Bean and Beef Blend
  • 16 yellow corn tortillas
  • 1 -2 cups shredded low-fat Mexican cheese blend


  1.  Preheat oven to 350°F.
  2.  Spray bottom of an 9X13 baking dish with vegetable cooking spray. Place 4 corn tortillas on bottom of baking dish and layer approx. 2 cups Plant-Powered Black Bean and Beef Blend on top; Repeat layers ending with tortillas as top layer. Top with cheese.
  3.  Bake uncovered for 25 minutes until cheese melts and casserole is heated through.
  4.  Top with light sour cream or diced avocado if desired.











Burrito Stuffed Peppers

Makes 4 pepper halves


  • 2 cups Plant-powered Black Bean and Beef Blend
  • 1 cup cooked brown rice
  • 2 large red bell peppers
  • 1 cup shredded low-fat Mozzarella cheese


  1.  Preheat oven to 350°F. In a large bowl, mix together cooked rice and prepared Plant-Powered Black Bean and Chicken Blend.
  2.  Cut peppers in half lengthwise and remove seeds. Place cut side up in a 9 x 13 baking dish.
  3.  Spoon blend mixture into each pepper half (approximately ½ cup in each). Sprinkle each pepper with 2 tablespoons shredded cheese.
  4.  Cover baking dish with foil and bake for 30 minutes or until peppers are softened.

Add additional toppings as desired: Salsa, Cilantro Sour Cream (recipe below), Diced Avocado.

Cilantro Sour Cream Recipe Mix 1 cup low fat sour cream, 6 Tbsps. fresh chopped cilantro and 2 Tbsps. lime juice in small bowl. Cover and refrigerate until ready to serve.




Cook along with Chef Brandon as he shows us how to make Roasted Leg of Lamb.

Roasted Leg of Lamb

Roasted Leg of Lamb over Potatoes with Mint and Rosemary Chimichurri


  • 4.5 lb Bone-in Leg of Lamb
  • 4 Tb Olive Oil
  • 2 Tb Salt
  • 1 Tb Black Pepper, Ground
  • 1 Tb Rosemary
  • 1 Tb Thyme
  • 1 Tb Garlic Powder
  • 1 Tb Onion Powder
  • 2 Onion, Quartered
  • 5 Cloves Garlic
  • 4 lbs Yukon Gold Potatoes

Chimichurri Ingredients

  • 4 Cloves Garlic
  • 2 Cup Fresh Mint Leaves
  • 2 Cup Fresh Rosemary
  • 2 Cup Fresh Parsley Leaves
  • ¼ Cup Red Wine Vinegar
  • 1 Tsp Kosher Salt
  • ¾ Cup Extra Virgin Olive Oil
  • 1 Tsp Red Pepper Flakes, Optional


1. Preheat oven to 425oF.

2. Combine the olive oil, salt, ground black pepper, rosemary, thyme, garlic powder, and onion powder. Set aside.

3. Cut Yukon gold potatoes into 1 inch pieces, and quarter onions.

4. Put potatoes, onions, and garlic in the bottom of a roasting pan, and lay the leg of lamb on top, fat side up.

5. Put roasting pan in the 425oF oven for 15 minutes.

6. Remove the lamb from the oven and reduce heat to 325oF.

7. Spread the seasoning paste over the leg of lamb and cover with foil.

8. Return lamb to oven for an additional 1 hour.

9. While the lamb is in the oven, combine garlic cloves, fresh mint, rosemary, parsley, red wine vinegar, kosher salt, olive oil, and red pepper flakes in a food processor, and set aside.

10. Remove foil and roast for another 10 minutes until the lamb temperature registers 125oF for medium rare.

11. Let lamb rest for 45 minutes before carving.

Cook along with Chef Ben as he makes these delicious Crab Cakes.


Crab Cakes Recipe



  • 1 # Crab Meat (Lump)
  • Heaping ½ Cup mayonnaise
  • 1 Tbsp spicy brown mustard
  • 1 Tsp Old bay seasoning
  • 1 Tbsp Chopped Parsley
  • ¼ Tsp Salt
  • 2-2 ¼ ounces panko bread crumbs
  • 1 Tbsp liquid eggs (1/4 of an egg whisked)
  • Oil/Pan Spray as needed


  • 1 Cup Mayonnaise
  • Tbsp spicy brown mustard
  • 1 Tsp Old Bay seasoning
  • 1 Tbsp Chopped Parsley
  • 1 Tbsp Fresh lemon juice
  • ¼ Tsp kosher salt
  • Pinch of black pepper
  • 1 Tbsp capers, chopped (optional)


Preheat oven to 350 degrees.

Cakes: combine mayo, mustard, old bay, parsley, salt, egg and panko bread crumbs in a mixing bowl and combine.

Drain liquid from crab meat. Add crab meat to mixture and fold in being careful not to over mix.

Using a scoop or a scale measure out and portion crab cakes.

Heat a sauté pan over medium high heat and add oil/pan spray.

Add crab cakes and sear on each side until golden brown.

Place onto a parchment lined pan and bake in the oven for 5-7 minutes or until 145 degrees.

Sauce: In a mixing bowl combine mayonnaise, mustard, old bay, parsley, lemon juice, salt and pepper. Mix until all ingredients are incorporated.

Chef Ben Demonstrates How to Make Delicious Pan Seared Porterhouse Steaks

Pan seared Porterhouse Steaks

This well-marbled classic steakhouse cut consists of two tender steaks – the strip and tenderloin – connected by a T-shaped bone.


  • 2- 1” Thick CAB Porterhouse Steaks, Approximately 1 ¼ lbs each
  • Kosher Salt and Black Pepper mixture ( 4:1 ratio)
  • Butter as needed


Garlic Butter Topping:

  • 1 stick of butter softened at room temperature
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp ground or dried thyme
  • 1 Tbsp fresh chopped garlic
  • 1 Tbsp fresh chopped parsley



  1. Allow steaks to come to room temperature before cooking.
  2. Prepare garlic butter by mixing all ingredients in a mixing bowl until smooth, set aside.
  3. Liberally season the steaks with salt and pepper mixture, and set aside.
  4. Heat cast iron or sauté pan over medium heat and allow ample time for the pan to heat up.
  5. Add a liberal amount of butter to the pan and add steak to the pan. Sear to create a nice golden brown crust. Flip and repeat.
  6. You can finish it completely in the pan if you like a steak that is rarer, or you can sear on both sides and transfer the steak to a tray and finish it
  7. the oven to your desired doneness.
  8. A thermometer is always the best option for knowing how to cook your steak.
  9. Let your delicious steak rest for 3-5 minutes to lock in the juices and top with garlic butter mixture.


Doneness Guide

  • Rare (cool red center): 125 Degrees
  • Medium Rare (warm red center): 135 Degrees
  • Medium (warm pink center): 145 Degrees
  • Medium Well (slightly pink center): 150 Degrees
  • Well Done (little or no pink): 160 Degrees

Join Chef Ben as he demonstrates how to make Corned Beef and Cabbage.


Corned Beef and Cabbage


  • 1 corned beef brisket 3-4 pounds + seasoning packet
  • 1 large yellow onion, large dice
  • 4 cloves garlic, rough chopped
  • 2 bay leaves
  • 1 quart water
  • 2 pounds petite potatoes
  • 1 bag cut and peeled baby carrots
  • 1 small head of cabbage cut into ribbons


  1. Chop onion into large chunks and place in the bottom of a slow cooker. Top with corned beef and seasoning packet.
  2. Pour water into slow cooker until it just about covers the corned beef. Add garlic and bay leaves.
  3. Cook on low 8-10 hours.
  4. After the initial 4 hours, add potatoes and carrots to the slow cooker.
  5. One hour before serving, add cabbage ribbons to the slow cooker.
  6. Remove corned beef from slow cooker and let rest for around 10 minutes before slicing. Serve with the potatoes, carrots and cabbage.