Seafood = selfcare! Eat something delicious while protecting your heart using our recipes here. The American Heart Association recommends two servings of non-fried fish every week for heart health.

 

Panko Crusted Cod with Corn, Tomatoes and Basil

Makes 4 servings; 20 minute total prep time.

 

INGREDIENTS

  • 1-1/2 lb. cod or other white fish
  • 3-3/4 cup frozen corn, thawed
  • 1 pint grape tomatoes
  • 3 tablespoons olive or canola oil
  • 1/4 TSP garlic salt
  • 1/8 teaspoon ground pepper
  • 1/4 cup Italian seasoned panko crumbs
  • 10 fresh basil leaves, slivered
  • Lemon wedges

 

INSTRUCTIONS

  1. Preheat oven to 400 dgrees F. Line a large baking sheet with foil or parchment paper.
  2. Place cod fillets in the center of baking sheet. Scatter corn kernals and tomatoes around cod. Drizzel cod and veggies with oil, garlic salt and pepper. Sprinkle fish with panko crumbs.
  3. Place baking sheet in oven and bake for 10-15 minutes, until cod is cooked through, stirring the veggies halfway through the cooking time. The fish will flake easily when done and will lose it’s translucent or raw appearance.
  4. Remove baking sheet from the oven. Sprinkle fish and veggies with basil. Serve with lemon wedges.

Recipe courtesy of Seafood Nutrition Partnership.

Seafood = selfcare! Eat something delicious while protecting your heart using our recipes here. The American Heart Association recommends two servings of non-fried fish every week for heart health.

 

White Fish Burrito Bowl with Pineapple Salsa

Makes 4 servings; 30 minute total prep time.

INGREDIENTS

  • 1 lb. white fish, such as Alaska pollock or cod
  • 1 tablespoon canned chipotle chilies in adobo, chopped
  • 2 tablespoons and 1 TSP fresh lime juice, divided
  • 1 tablespoon canola oil
  • 1/2 tablespoon sugar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon each of salt, onion powder, garlic powder
  • 1 cup fresh diced pineapple
  • 2 tablespoons each of finely diced red onion and chopped cilantro
  • 1/2 small jalapeno pepper, minced
  • 2-1/2 cups cooked black beans
  • 1 cup prepared white or brown rice

 

INSTRUCTIONS

  1. Preheat oven to 400 degrees F.
  2. Rinse any ice glaze from frozen fish, pat dry. Place in a spray-coated baking dish/pan and tightly cover with foil.
  3. Bake for 15 minutes or just until fish is opaque throughout.
  4. Puree the chilies in adobo, lime juice, oil, sugar, oregano, salt, onion and garlic powders.
  5. Pour sauce over cooked fish. Break up until sauce is evenly distributed, keeping fish chunky. Keep warm.
  6. For the pineapple salsa, combine pineapple, onion, cilantro, jalapeno, 1 TSP lime juice and a pinch of salt.
  7. For each portion, place ½ cup rice, ½ cup black beans and 3 oz. chipotle lime fish in a bowl. Top with ¼ cup pineapple salsa.

 

Recipe courtesy of Alaska Seafood Marketing Institute

Soy Ginger Marinated Barramundi

 

INGREDIENTS

  • 12 oz package of Barramundi Filets (2-3 portions)
  • 1 oz of cooking oil

Marinade

  • 3 Tbsp soy sauce
  • 2 Tbsp brown sugar
  • ½ Tsp minced orange zest
  • 1 Tbsp orange juice
  • 1 Tsp chopped garlic
  • 1 Tsp grated fresh ginger
  • ¼ Tsp chili flakes
  • Pinch of salt

 

INSTRUCTIONS

  1. Combine all marinated ingredients into a small mixing bowl and whisk to combine.
  2. Place barramundi into the marinade. Marinate for 2 hours.
  3. When you are ready to cook, preheat oven to 350 degrees. Place a sauté pan over medium high heat and add oil. Sear fish on both sides and place onto a lined pan and bake for 5-7 minutes or until the fish reaches and internal temperature of 145 degrees.
  4. Use the remaining marinade to make a delicious sauce: Pour remaining marinade liquid into the sauté pan, bring to a boil, reduce to a simmer and cook for approximately one minute to slightly thicken.
  5. Serve with your favorite accompaniments such as steamed vegetables and rice.

Chef Ben demonstrates how to make what is perhaps the BEST Chili ever! Bourbon, BBQ and Bacon Chili is loaded with great ingredients.

Bourbon, BBQ, and Bacon Chili

INGREDIENTS

  • ½ LB chopped bacon
  • 1 ½ LB ground beef
  • 2 minced garlic cloves
  • 1 diced yellow onion
  • ½ cup bourbon
  • 15 oz can tomato sauce
  • 2 Tbsp chili powder
  • 1 Tsp kosher salt
  • ¼ Tsp cayenne pepper
  • 2 cups water (be liberal and add more if necessary)
  • 15 oz can kidney beans
  • 15 oz can pinto beans
  • 15 oz can sweet corn
  • ½ cup BBQ sauce
  • Salt and pepper to taste

Garnish

  • Cheddar cheese, shredded
  • Sour cream
  • Yellow onion, minced

INSTRUCTIONS

  1. Heat stock pot over medium high heat, and render bacon until almost fully cooked.
  2. Add ground beef, onions, and garlic to stock pot. Cook until ground beef is cooked through, breaking up the beef as you are cooking.
  3. Drain some fat from the meat if you feel it is necessary, and deglaze the pan with the bourbon scraping the bottom of the pan to maximize flavor. Cook for 2 minutes.
  4. Turn the stock pot onto low and add tomato sauce, chili powder, salt, water, and cayenne pepper. Simmer for 45 minutes to 1 hour adding additional water if the chili becomes too dry.
  5. Drain and rinse beans, and add to the stock pot with the corn. Simmer for 15 minutes.
  6. Remove from heat and add BBQ sauce, and salt and pepper if desired.
  7. Garnish with cheddar cheese, sour cream, and minced yellow onion.

Join Chef Ben as he demonstrates how to make delicious Pork and Sauerkraut!

 

Pork and Sauerkraut

INGREDIENTS

  • 6-8 # Pork Butt (Shoulder Roast)

Dry Rub

  • 1 Tbsp Dry Mustard
  • 1 Tbsp Kosher Salt
  • 1 Tsp Black Pepper
  • 2 Tbsp Brown Sugar

Additional Ingredients

  • ¼ Cup of Oil
  • 1 Large Yellow Onion, Sliced
  • 4 Garlic Cloves, Smashed
  • 2 Apples, Sliced
  • 4 Whole Bay Leaves
  • 2 Cups of Chicken or Beef Stock
  • 1 Bottle/Can of Beer (Lager or Pilsner)
  • 2 Lbs of Sauerkraut

INSTRUCTIONS

  1. Mix together dry rub ingredients.
  2. Even coat the pork butt with the dry rub.
  3. Heat a saute pan over medium/high heat, add oil and sear the pork on all sides.
  4. Place into the slow-cooker.
  5. Place onions, garlic, apples, stock, bay leaves, and beer around the pork in the slow cooker.
  6. Top with sauerkraut, and turn on low for 8-10 hours or until the pork is tender and pulls apart.

Wake up and smell the beef bacon!

Bacon lovers! Enjoy the bold taste of Certified Angus Beef® brand Beef Bacon by Schmacon. The hearty strips of beef are made without any added nitrites or nitrates.

Scmacon, your new favorite pork bacon alternative, is now available at Buehler’s! It is made with the premium beef you know and love.

Schmacon crisps quickly and delivers a smoky, sweet, beefy flavor. It is satisfying in ways that only beef can be. It is whole-muscle beef, smoked and glazed with less fat, less calories and less sodium than pork bacon. It also cooks in half the time of pork bacon.

Great as a side on a breakfast plate, or as a unique addition to your favorite recipe, pick up a package of Schmacon in our Meat Department today!

 

Try these Schmacon Recipes

 

Schmacon Waffles Napoleon

 

INGREDIENTS

1 waffle cut in half
1 oz. whipped cream
1 oz. maple syrup
Powdered sugar
3 slices crisped Schmacon

 

INSTRUCTIONS

  1. Prepare waffles according to instructions.
  2. Layer waffle, whipped cream, waffle, Schmacon.
  3. Then top with fruit if desired or just powdered sugar and syrup!

 

Schmacon Rockstar Burger

Serves 2-3

INGREDIENTS

Burger:
1 lb ground chuck beef
3 slices crisped Schmacon, chopped
1 Tbsp Worcestershire Sauce
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper

Toppings:
6-9 slices crisped Schmacon
2-3 Fontina
cheese slices
Grilled onions
Red leaf lettuce

Tomato, thinly sliced

Sriracha mayo:
1/2 tsp Sriracha sauce
2 1/2 Tbsp mayo

Brioche Bun or other

INSTRUCTIONS

  1. Prepare Schmacon, crisping them to package directions.
  2. Mix Sriracha mayo ingredients and set aside. Mix ground chuck beef, and all burger ingredients.
  3. Form into (2) 1/2 lb or (3) 1/3 lb burger patties.
  4. Grill or pan fry onions until browned.
  5. Grill burgers until desired doneness and/or juice in burgers run clear.
  6. Top each burger with two or three slices of crisped Schmacon. Add other toppings as desired.

Enjoy, you’re a Rockstar!

 

Schmacon Crusted Atlantic Salmon over Lemon Avocado Jus

Serves 1

INGREDIENTS

4 strips Schmacon
1 – 6 oz. salmon filet
2 lemons
1 Hass avocado (ripe), sliced
1 oz. canola oil
1 Tbs. salt and pepper
1 egg yolk
2 oz. cold water

INSTRUCTIONS

  1. Whisk water and egg yolk together.
  2. Lightly brush salmon filet with egg mixture adding a pinch of salt and pepper.
  3. Lay Schmacon strips side by side on a cutting board and place salmon in the center.
  4. Wrap Schmacon around salmon.
  5. Brush with egg mixture once more.
  6. Heat oil in pan over medium high heat until just beginning to smoke.
  7. With metal spatula, carefully set salmon in oil with smooth side down.
  8. Turn when Schmacon begins to brown, approximately 3 minutes. Carefully turn over and cook for 4 more minutes.
  9. Remove salmon and place on plate to rest.
  10. Pour oil out of pan and squeeze lemon juice into pan, not over heat, adding salt and pepper.
  11. Add avocado into pan with lemon juice and heat over high heat for 20 seconds.
  12. Remove liquid and avocado onto plate.
  13. Slice salmon in half and place on avocado.
  14. Garnish with fresh herbs.

 

Recipes courtesy of Scmacon

MORE SCHMACON RECIPES

Join Chef Ben as he demonstrates how to make Prime Rib Roast!

 

 

Prime Rib Roast

 

INGREDIENTS

4 Lb CAB Prime Rib Roast

1 Tbsp Kosher Salt

1 Tsp Black Pepper

1 Tbsp Minced Garlic

 

INSTRUCTIONS

Preheat oven to 425 degrees.

Cut out and remove bone from the rib roast and set aside.

Season roast with salt, pepper and garlic evenly.

Using butcher’s twine, tie the bone back onto the roast prior to roasting. This will impart more flavor into the roast.

Place onto a roasting rack to elevate the roast and place into the oven to sear for around 30 minutes.

Once roast is seared, turn down the oven to 325 degrees and continue to cook until the middle reaches a temperature of 120 degrees. This will keep your roast in the rare to medium rare range.

Take out of the oven and let rest for a minimum of 10 minutes to seal in the juices.

Remove bone, slice and serve.

You can roast the rib roast for longer if you prefer your roast to be medium or higher. Roast to an internal temperature of 130 degrees for medium.

 

Creamy Horseradish Sauce

 

 

INGREDIENTS

 

1 ½ Cups Sour Cream

4 Tbsp Horseradish

1 Tbsp Sugar

½ Tsp Salt

 

INSTRUCTIONS

 

Place all ingredients into a mixing bowl.

Whisk to combine.

Stuffed Peppers

Gather your ingredients and cook along with Chef Ben as he makes these delicious Stuffed Peppers.

Stuffed Peppers Recipe

 

INGREDIENTS

6 bell peppers, assorted colors
Tbsp cooking oil
1# of ground beef
2 cloves of garlic, chopped
1 small yellow onion, small dice
1 jar of red sauce or marinara sauce (32 oz)
½ Tsp salt
¼ Tsp black pepper
2 cups of cooked white rice
2 cups of shredded mozzarella cheese

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Top and deseed peppers.
  3. Place peppers into a baking pan and cover with foil.
  4. Bake peppers for around 15 minutes or until starting to become tender. Remove from the pan and set aside.
  5. In a sauté pan, place oil and ground beef. Cook beef over medium heat.
  6. While meat is cooking, and about halfway finished, add the onions and garlic to the pan and finish cooking. The onions should be mostly translucent when you are done cooking the meat.
  7. Add ½ of the jar of red sauce, rice, salt and pepper to the meat mixture and mix thoroughly to combine.
  8. Pour the second ½ of red sauce into the baking pan on the bottom.
  9. Stuff the peppers with your mixture and place into baking pan on top of sauce.
  10. Top the peppers with the mozzarella cheese and cover with foil.
  11. Bake the peppers for 20 minutes, then remove the foil and bake for an additional 10-15 minutes to achieve color on the cheese, and ensure the peppers are heated to 165 degrees in the middle.

Easy Bake Lasagna

 

Easy Lasagna

 

 

INGREDIENTS

1- 32 oz jar of Mids meatless pasta sauce

½ – 32 oz jar of Mids meat pasta sauce

2 cups of shredded mozzarella cheese

15 oz container of ricotta cheese

Non-stick pan spray

1 pack of Barilla oven ready lasagne sheets

 

INSTRUCTIONS

  1. Preheat oven to 375 degrees.
  2. Spray baking dish with pan spray to prevent sticking.
  3. Pour ¼ of meatless sauce into the bottom of the baking dish.
  4. Place 3-4 lasagna sheets on top of sauce.
  5. Pour another 1/4 of the meatless sauce on top of the sheets.
  6. Place ricotta on top of the sauce and spread to the edge of the sheets.
  7. Top ricotta with ½ cup of shredded mozzarella cheese
  8. Place another layer of lasagna sheets down.
  9. Pour the ½ jar of meat sauce on top of the sheets.
  10. Top meat sauce with ½ cup of mozzarella sheets.
  11. Place another layer of lasagna sheets down.
  12. Pour ¼ of meatless sauce on top of the lasagna sheets.
  13. Top sauce with ½ cup of mozzarella cheese.
  14. Top with final layer of lasagna sheets.
  15. Pour remaining ¼ of meatless sauce on lasagna sheets.
  16. Top with ½ cup of mozzarella cheese.
  17. Cover with foil and bake for 20-25 minutes.
  18. Remove foil and bake for an additional 10 minutes to achieve golden brown color on top.

Chef Ben demonstrates how to easily carve a turkey. Start with a sharp knife, and follow along, and you’ll end up with a beautiful platter to serve for Thanksgiving.