Makes 1 burrito...
8" flour tortilla
2 tablespoons of 'Lowcountry Produce Black Bean Dip'
1/4 of a fresh avocado - sliced or 2 Tablespoons of guacamole
2 eggs scrambled
1 tablespoon of salsa
1 tablespoon of sour cream
First - Layout the 8" flour tortillas flat.
Second - Spread the 'Lowcountry Produce Black Bean Dip' in the middle of tortilla.
Third - Spread avocado or guacamole on top of black beans.
Fourth - Spread scrambled eggs next followed by sour cream & salsa.
Fifth - Fold in the left and right side about 1 inch.
Sixth - Fold in the top and bottom about 1 1/2 inches.
Eat & Enjoy!!!
Quick Tip: 'Bolognese' Sauce
Easy 'Bolognese' Sauce!
32 oz jar of 'Lowcountry Produce Garden Tomato Sauce'
1 pound of ground veal, pork or beef (your choice)
First - Cook the ground meat until done.
Second - Pour jar of 'Lowcountry Produce Garden Tomato Sauce' into a saucepan and bring to a simmer.
Third - Add cooked ground meat to the 'Lowcountry Produce Garden Tomato Sauce' and simmer for 10 minutes.
Teriffic over pasta!
32 oz jar of 'Lowcountry Produce Garden Tomato Sauce'
1 pound of ground veal, pork or beef (your choice)
First - Cook the ground meat until done.
Second - Pour jar of 'Lowcountry Produce Garden Tomato Sauce' into a saucepan and bring to a simmer.
Third - Add cooked ground meat to the 'Lowcountry Produce Garden Tomato Sauce' and simmer for 10 minutes.
Teriffic over pasta!
Seafood Creole
32 oz jar of 'Lowcountry Produce Creole'
1/2 pound of peeled & deveined shrimp (21 to 25 count)
1/2 pound of peeled & deveined shrimp (21 to 25 count)
1/2 pound of bay scallops
1 tablespoon of lemon zest
1 box of your favorite rice
First - Cook your rice (according to directions on box) and let it sit, covered.
Second - Pour jar of 'Lowcountry Produce Creole' into a large pot and bring to a simmer.
Third - Add the raw shrimp and bay scallops and stir gently.
1 box of your favorite rice
First - Cook your rice (according to directions on box) and let it sit, covered.
Second - Pour jar of 'Lowcountry Produce Creole' into a large pot and bring to a simmer.
Third - Add the raw shrimp and bay scallops and stir gently.
Fourth - Add lemon zest
Fifth - Cover for about 2 minutes.
Sixth - Turn off the heat and allow to sit for one more minute.
Pour over rice & enjoy!!
Variation: Instead of shrimp and scallops, use 1/2 pound each of crabmeat & shrimp.
Variation: Instead of shrimp and scallops, use 1/3 pound each of shrimp, crabmeat and a firm white fish (such as halibut or grouper).
Fifth - Cover for about 2 minutes.
Sixth - Turn off the heat and allow to sit for one more minute.
Pour over rice & enjoy!!
Variation: Instead of shrimp and scallops, use 1/2 pound each of crabmeat & shrimp.
Variation: Instead of shrimp and scallops, use 1/3 pound each of shrimp, crabmeat and a firm white fish (such as halibut or grouper).
Seafood Gazpacho
Fast, Easy and Healthy!!!
32 oz jar of the 'Lowcountry Produce Gazpacho' of your choice
1 pound of crabmeat
1 lime
1 small bunch of fresh cilantro - chopped
1 dollop of sour cream per bowl
First - Chill the Gazpacho
Second - Simply open the jar, pour into your bowls, sprinkle on the crabmeat, squeeze on some lime juice and then top with chopped cilantro leaves & dollop of sour cream.
Variation: Instead of 1 pound of crabmeat, use 1 pound of boiled shrimp or 1/2 pound each of crabmeat & boiled shrimp.
32 oz jar of the 'Lowcountry Produce Gazpacho' of your choice
1 pound of crabmeat
1 lime
1 small bunch of fresh cilantro - chopped
1 dollop of sour cream per bowl
First - Chill the Gazpacho
Second - Simply open the jar, pour into your bowls, sprinkle on the crabmeat, squeeze on some lime juice and then top with chopped cilantro leaves & dollop of sour cream.
Variation: Instead of 1 pound of crabmeat, use 1 pound of boiled shrimp or 1/2 pound each of crabmeat & boiled shrimp.
Vegetarian Green Tomato Soup with Tofu & Beans
32 oz jar of 'Lowcountry Green Tomato Soup'
16 oz. container of extra firm tofu (using one of the preseasoned varieties is great)
10.5 oz can cannelloni beans
4 tablespoons of sour cream
1/2 pound of shredded Mexican style cheese
First - Cut tofu into 3 equal layers.
Second - Grill tofu and dice into 1 inch cubes.
Third - Bring your 'Lowcountry Green Tomato Soup' to a simmer.
Fourth - Add the grilled tofu and beans to the simmering soup.
Fifth - Stir for about one minute & then cover for another minute.
Sixth - Pour into individual bowls - top with the sour cream & shredded cheese.
Enjoy!!
16 oz. container of extra firm tofu (using one of the preseasoned varieties is great)
10.5 oz can cannelloni beans
4 tablespoons of sour cream
1/2 pound of shredded Mexican style cheese
First - Cut tofu into 3 equal layers.
Second - Grill tofu and dice into 1 inch cubes.
Third - Bring your 'Lowcountry Green Tomato Soup' to a simmer.
Fourth - Add the grilled tofu and beans to the simmering soup.
Fifth - Stir for about one minute & then cover for another minute.
Sixth - Pour into individual bowls - top with the sour cream & shredded cheese.
Enjoy!!
'Mexican' Green Tomato Soup
32 jar of 'Lowcountry Produce Green Tomato Soup'
1 pound of cooked & shredded chicken (ideally, from a leftover rotisseried chicken that you already have in your fridge!)
4 tablespoons of sour cream
1/2 pound of shredded Mexican style cheese
First - Bring your 'Lowcountry Green Tomato Soup' to a simmer.
Second - Add the shredded chicken.
Third - Stir for about one minute & then cover for another minute.
Fourth - Pour into individual bowls - top with the sour cream & shredded cheese.
Enjoy!
Variation: If you don’t have leftover chicken available, buy 1 pound of boneless chicken breast. Dice into 1 inch pieces. Stir raw, diced chicken into the soup and cook for about 6 minutes. Finish with sour cream & shredded cheese as explained above.
Variation: For even more protein add a 10.5 oz can of cannelloni beans.
1 pound of cooked & shredded chicken (ideally, from a leftover rotisseried chicken that you already have in your fridge!)
4 tablespoons of sour cream
1/2 pound of shredded Mexican style cheese
First - Bring your 'Lowcountry Green Tomato Soup' to a simmer.
Second - Add the shredded chicken.
Third - Stir for about one minute & then cover for another minute.
Fourth - Pour into individual bowls - top with the sour cream & shredded cheese.
Enjoy!
Variation: If you don’t have leftover chicken available, buy 1 pound of boneless chicken breast. Dice into 1 inch pieces. Stir raw, diced chicken into the soup and cook for about 6 minutes. Finish with sour cream & shredded cheese as explained above.
Variation: For even more protein add a 10.5 oz can of cannelloni beans.
Vegetarian Gumbo with Grilled Tofu & Beans
32 oz jar of 'Lowcountry Gumbo'
16 oz. container of extra firm tofu (using one of the preseasoned varieties is great)
10.5 oz can of your favorite beans - drained & rinsed (such as black beans or white beans)
1 box of your favorite rice
First - Cook your rice (according to directions on box) and let it sit, covered.
Second - Cut tofu into 3 equal layers.
Third - Grill tofu and dice into 1 inch cubes.
Fourth - Bring your 'Lowcountry Gumbo' to a simmer.
Fifth - Add tofu & beans to the Gumbo and simmer for about 2 or 3 minutes.
Serve over rice & enjoy!!
16 oz. container of extra firm tofu (using one of the preseasoned varieties is great)
10.5 oz can of your favorite beans - drained & rinsed (such as black beans or white beans)
1 box of your favorite rice
First - Cook your rice (according to directions on box) and let it sit, covered.
Second - Cut tofu into 3 equal layers.
Third - Grill tofu and dice into 1 inch cubes.
Fourth - Bring your 'Lowcountry Gumbo' to a simmer.
Fifth - Add tofu & beans to the Gumbo and simmer for about 2 or 3 minutes.
Serve over rice & enjoy!!
Quick Tip: For a tasty addition to your pancakes & waffles...
Combine 1/4 cup of your favorite Lowcountry Produce Preserves with 1 cup of your favorite heated maple syrup. Whisk together very well and then pour over pancakes.
Brie Quesadillas
8" flour tortillas (allow 1 tortilla per person)
Brie
'Lowcountry Produce Ginger Pear Preserves' or 'Lowcountry Produce Peach Mint Preserves' (1 teaspoon per quesadilla)
Preheat oven to 300º
First - Layout the 8" flour tortillas flat onto a foil lined cookie sheet.
Second - In the center of the tortillas, place one slice of Brie.
Third - Top the Brie with a teaspoon of 'Lowcountry Produce Ginger Pear Preserves'.
Fourth - Fold in the left and right side about 1 inch.
Fifth - Fold in the top and bottom about 1 1/2 inches.
Sixth - Bake until tortilla just begins to feel crisp to the touch (about 10 minutes).
Serve immediately.
Enjoy!!!
Variation: You can also cook these in a skillet or sauté pan. Spray pan with Pam® or any pan release spray. Sauté unitl they are a faint almond color.
Variation: Instead of 'Lowcountry Produce Ginger Pear Preserves', use our 'Lowcountry Produce Peach Mint Preserves'.
Variation: Instead of Brie and 'Lowcountry Produce Ginger Pear Preserves', use Manchego and 'Lowcountry Produce Pepper Jelly' or 'Lowcountry Produce Garlic Pepper Jelly'.
Variation: Instead of Brie and 'Lowcountry Produce Ginger Pear Preserves', use Monterey Jack and 'Lowcountry Produce Peach Salsa'.
Brie
'Lowcountry Produce Ginger Pear Preserves' or 'Lowcountry Produce Peach Mint Preserves' (1 teaspoon per quesadilla)
Preheat oven to 300º
First - Layout the 8" flour tortillas flat onto a foil lined cookie sheet.
Second - In the center of the tortillas, place one slice of Brie.
Third - Top the Brie with a teaspoon of 'Lowcountry Produce Ginger Pear Preserves'.
Fourth - Fold in the left and right side about 1 inch.
Fifth - Fold in the top and bottom about 1 1/2 inches.
Sixth - Bake until tortilla just begins to feel crisp to the touch (about 10 minutes).
Serve immediately.
Enjoy!!!
Variation: You can also cook these in a skillet or sauté pan. Spray pan with Pam® or any pan release spray. Sauté unitl they are a faint almond color.
Variation: Instead of 'Lowcountry Produce Ginger Pear Preserves', use our 'Lowcountry Produce Peach Mint Preserves'.
Variation: Instead of Brie and 'Lowcountry Produce Ginger Pear Preserves', use Manchego and 'Lowcountry Produce Pepper Jelly' or 'Lowcountry Produce Garlic Pepper Jelly'.
Variation: Instead of Brie and 'Lowcountry Produce Ginger Pear Preserves', use Monterey Jack and 'Lowcountry Produce Peach Salsa'.
Quick Tip: Make your own signature burger...
Spread 'Lowcountry Produce Red Tomato Chow Chow' on your freshly grilled burger and you may never put anything else on your burger again!
Sauces that say WOW!
This makes a wonderful sauce to be served with chicken, duck or pork roasts and you’ll look like a celebrity chef!
1 cup of broth (such as mushroom or beef broth - your choice)
1 cup of 'Lowcountry Produce Colonial Chutney'
1/3 cup of brandy, marsala or Madeira
Freshly ground pepper to taste
First - Blend the broth and 'Lowcountry Produce Colonial Chutney' in your blender or food processor.
Second - Add the brandy, marsala or Madeira.
Third - Add pepper to taste.
A few minutes before your chicken, duck or roast is ready...
Fourth - Pour sauce into saucepan and bring to a simmer.
Fifth - Remove from heat and drizzle sauce over your roast.
Variation: Also consider chicken or vegetable broth with the 'Lowcountry Produce Pear Chutney' – delicious!
1 cup of broth (such as mushroom or beef broth - your choice)
1 cup of 'Lowcountry Produce Colonial Chutney'
1/3 cup of brandy, marsala or Madeira
Freshly ground pepper to taste
First - Blend the broth and 'Lowcountry Produce Colonial Chutney' in your blender or food processor.
Second - Add the brandy, marsala or Madeira.
Third - Add pepper to taste.
A few minutes before your chicken, duck or roast is ready...
Fourth - Pour sauce into saucepan and bring to a simmer.
Fifth - Remove from heat and drizzle sauce over your roast.
Variation: Also consider chicken or vegetable broth with the 'Lowcountry Produce Pear Chutney' – delicious!
Want everyone to think that you’re a great New Orleans Chef?
32 oz jar of 'Lowcountry Creole'
1 pound of raw shrimp (peeled & deveined)
First - Cook your rice (according to directions on box) and let it sit, covered.
Second - Bring 'Lowcountry Creole' to a simmer.
Third - Add shrimp to pot.
Fourth - Gently stir for about 2 minutes.
Fifth - Turn off the heat, cover pot and cook for another minute and a half.
Serve over rice & enjoy!!
1 pound of raw shrimp (peeled & deveined)
First - Cook your rice (according to directions on box) and let it sit, covered.
Second - Bring 'Lowcountry Creole' to a simmer.
Third - Add shrimp to pot.
Fourth - Gently stir for about 2 minutes.
Fifth - Turn off the heat, cover pot and cook for another minute and a half.
Serve over rice & enjoy!!
Quick Tip: Got leftovers?...
Time to clean out the refrigerator?
Try adding leftover rotisserie or grilled chicken to our 'Lowcountry Gumbo' or 'Garden Vegetable Soup' for a quick meal.
Try adding leftover rotisserie or grilled chicken to our 'Lowcountry Gumbo' or 'Garden Vegetable Soup' for a quick meal.
The 'Best & Sassiest' Tartar Sauce
This Tartar Sauce is so delicious that it has been named the 'Best & Sassiest' Tartar Sauce!
1 cup of mayonnaise
1/2 cup of chopped 'Lowcountry Sweet Cucumber Pickles with Jalapenos'
Juice of one lime
Salt & Pepper to taste
In a bowl, combine all of the ingredients above.
Absolutely awesome!
Tip: If you can't handle the spice of the jalapenos, use our 'Sweet Cucumber Pickles' without the jalapenos.
1 cup of mayonnaise
1/2 cup of chopped 'Lowcountry Sweet Cucumber Pickles with Jalapenos'
Juice of one lime
Salt & Pepper to taste
In a bowl, combine all of the ingredients above.
Absolutely awesome!
Tip: If you can't handle the spice of the jalapenos, use our 'Sweet Cucumber Pickles' without the jalapenos.
Ultimate Bagel Schmear
Fast and tasty!!
8 oz of softened cream cheese
1/2 cup of your favorite Lowcountry Product Preserves
Combine the cream cheese and Preserves.
Pulse in your food processor to blend.
Schmear the blend on your bagel and enjoy!!
Also... delicious as a stuffing for French Toast
8 oz of softened cream cheese
1/2 cup of your favorite Lowcountry Product Preserves
Combine the cream cheese and Preserves.
Pulse in your food processor to blend.
Schmear the blend on your bagel and enjoy!!
Also... delicious as a stuffing for French Toast
Thai Sweet Potato Soup
16 oz jar 'Lowcountry Produce Sweet Potato Butter'
14 oz can of coconut milk
1 cup of broth - chicken or vegetable (this is optional)
Thai green curry paste (to taste - start with 1/2 teaspoon and add more if you like)
Combine all of the above ingredients in a 1 quart saucepan.
Heat & Serve!
14 oz can of coconut milk
1 cup of broth - chicken or vegetable (this is optional)
Thai green curry paste (to taste - start with 1/2 teaspoon and add more if you like)
Combine all of the above ingredients in a 1 quart saucepan.
Heat & Serve!
Sweet Potato Pancakes & Syrup
This is easy!!!
Pancakes...
Simply add 1/4 cup of 'Lowcountry Produce Sweet Potato Butter' to every 1 cup of your favorite pancake mix.
Prepare pancakes as usual.
Syrup...
Combine 1/4 cup of 'Lowcountry Produce Sweet Potato Butter' with 1 cup of your favorite heated maple syrup. Whisk together very well and then pour over pancakes.
Pancakes...
Simply add 1/4 cup of 'Lowcountry Produce Sweet Potato Butter' to every 1 cup of your favorite pancake mix.
Prepare pancakes as usual.
Syrup...
Combine 1/4 cup of 'Lowcountry Produce Sweet Potato Butter' with 1 cup of your favorite heated maple syrup. Whisk together very well and then pour over pancakes.
'Guilt Free' Sweet Potato Cheesecake
... you could eat it everyday!!
1 cup of 'LOWCOUNTRY PRODUCE SWEET POTATO BUTTER'
2 pounds of low fat cream cheese (completely softened and at room temperature)
2 teaspoons of vanilla extract
3 teaspoons ground ginger
1 1/2 cups of Splenda®
4 extra large eggs
3/4 cup of graham cracker crumbs
2 tablespoons of butter
Please note: You will need a 8" x 3" springform pan and a larger pan which will be used for a water bath.
To make crust...
First - Preheat oven to 300º
Second - Grease an 8" x 3" springform pan.
Third - Combine butter, graham cracker crumbs & 1 teaspoon of ginger into a microwaveable container.
Fourth - Heat for 45 seconds.
Fifth - Press mixture uniformly into the bottom of your springform pan.
Sixth - Bake for 15 minutes and allow to cool.
To make cheesecake mixture...
First - Put your softened cream cheese in to your mixer & “cream”.
Second - Add Splenda® very slowly while you are smoothing your cream cheese.
Third - Add the remaining 2 teaspoons of ginger, vanilla, 'Lowcountry Produce Sweet Potato Butter', and four eggs (add eggs one at a time).
Fourth - As soon as that last egg is blended into mixture, turn off the mixer.
Fifth - Using a spatula, pour the mixture into the pan.
Sixth - Place springform pan into the larger pan. Add water to larger pan to create water bath.
Seventh - Bake for 2 hours, or until it is evenly a golden brown with small cracks forming.
Tip: Best made a day in advance to chill properly.
Variation: For just a little guilt... add 7 ounces of goat cheese and 2 Tablespoons of bourbon to the cheesecake mixture.
Enjoy!!
1 cup of 'LOWCOUNTRY PRODUCE SWEET POTATO BUTTER'
2 pounds of low fat cream cheese (completely softened and at room temperature)
2 teaspoons of vanilla extract
3 teaspoons ground ginger
1 1/2 cups of Splenda®
4 extra large eggs
3/4 cup of graham cracker crumbs
2 tablespoons of butter
Please note: You will need a 8" x 3" springform pan and a larger pan which will be used for a water bath.
To make crust...
First - Preheat oven to 300º
Second - Grease an 8" x 3" springform pan.
Third - Combine butter, graham cracker crumbs & 1 teaspoon of ginger into a microwaveable container.
Fourth - Heat for 45 seconds.
Fifth - Press mixture uniformly into the bottom of your springform pan.
Sixth - Bake for 15 minutes and allow to cool.
To make cheesecake mixture...
First - Put your softened cream cheese in to your mixer & “cream”.
Second - Add Splenda® very slowly while you are smoothing your cream cheese.
Third - Add the remaining 2 teaspoons of ginger, vanilla, 'Lowcountry Produce Sweet Potato Butter', and four eggs (add eggs one at a time).
Fourth - As soon as that last egg is blended into mixture, turn off the mixer.
Fifth - Using a spatula, pour the mixture into the pan.
Sixth - Place springform pan into the larger pan. Add water to larger pan to create water bath.
Seventh - Bake for 2 hours, or until it is evenly a golden brown with small cracks forming.
Tip: Best made a day in advance to chill properly.
Variation: For just a little guilt... add 7 ounces of goat cheese and 2 Tablespoons of bourbon to the cheesecake mixture.
Enjoy!!
Ultimate Gumbo
This is a tasty and easy recipe using our 'Lowcountry Gumbo'!
32 oz jar of 'Lowcountry Produce Gumbo'
1/4 pound of cooked & diced Andouille sausage
1/4 pound of peeled & deveined raw shrimp
1/2 pound lump crabmeat (not jumbo lump)
1 box of your favorite rice
First - Cook your rice (according to directions on box) and let it sit, covered
Second - Pour jar of 'Lowcountry Gumbo' into a large pot and bring to a simmer.
Third - Add the cooked sausage and raw shrimp.
Fourth - Stir very gently for about two minutes.
Fifth - Add the crabmeat and gently stir only long enough to mix with Gumbo.
Sixth - Cover pot and continue to cook for another minute and a half.
Serve over rice & enjoy!!
Variation: Substitute 1/2 pound of scallops or any firm white fish (such as halibut or grouper) for the Andouille sausage. If using fish, please dice the fish into 1 inch cubes before adding to the Gumbo. Cook as explained above.
Variation: Combine 1 pound of cooked & diced Andouille sausage (or your favorite sausage) with 1 pound of raw, diced, boneless chicken breast. Please dice the chicken into 1 inch cubes. Add to simmering Gumbo and cook for 6 minutes.
32 oz jar of 'Lowcountry Produce Gumbo'
1/4 pound of cooked & diced Andouille sausage
1/4 pound of peeled & deveined raw shrimp
1/2 pound lump crabmeat (not jumbo lump)
1 box of your favorite rice
First - Cook your rice (according to directions on box) and let it sit, covered
Second - Pour jar of 'Lowcountry Gumbo' into a large pot and bring to a simmer.
Third - Add the cooked sausage and raw shrimp.
Fourth - Stir very gently for about two minutes.
Fifth - Add the crabmeat and gently stir only long enough to mix with Gumbo.
Sixth - Cover pot and continue to cook for another minute and a half.
Serve over rice & enjoy!!
Variation: Substitute 1/2 pound of scallops or any firm white fish (such as halibut or grouper) for the Andouille sausage. If using fish, please dice the fish into 1 inch cubes before adding to the Gumbo. Cook as explained above.
Variation: Combine 1 pound of cooked & diced Andouille sausage (or your favorite sausage) with 1 pound of raw, diced, boneless chicken breast. Please dice the chicken into 1 inch cubes. Add to simmering Gumbo and cook for 6 minutes.
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