All posts by Jen Gregg

Steak and White Cheddar Flatbread

July 7, 2016 Jen Gregg

Ingredients
1 store-bought flatbread crust
1 steak, grilled and sliced into thin strips
1 cup of shredded white cheddar cheese
1/4 cup grape tomatoes, halved

Toppings:
1/4 cup fresh arugula
Beano’s Horseradish Sauce

Directions

Preheat oven to 400 F degrees
Prepare the steak to preferred doneness (either on the grill or seared in a pan)
Set it aside and let rest until assembly
Place flatbread on a pizza pan or sheet pan
Top with the cheddar cheese and grape tomatoes
Slice rested steak thinly against the grain
Place the strips of steak on the flatbread
Put in the oven for about 15-20 minutes or until cheese is melted and golden brown
Let the flatbread cool slightly, then top with the arugula and a drizzle of Beano’s Horseradish sauce

Slice and enjoy!

Recipes

Warm Honey Mustard and Bacon Potato Salad

July 7, 2016 Jen Gregg

Ingredients
2 lbs. red potatoes, quartered
4 slices of bacon, cooked and chopped
3 tsp. Beano’s Honey Mustard
2 garlic cloves, chopped
3 tsp. vinegar
1/4 cup of fresh Italian parsley
salt and pepper to taste

Directions

Bring a pot of water to a boil
Add the quartered potatoes and cook until tender
Drain the potatoes and set aside
In a small mixing bowl, add Beano’s Honey Mustard, garlic, vinegar, parsley, salt and pepper and mix together with a whisk
In a separate larger bowl, while the potatoes are still warm, add the sauce and toss together until the potatoes are evenly coated

Serve warm and enjoy!

Recipes

Sriracha Potato Salad

July 7, 2016 Jen Gregg

Ingredients
2 lbs. yukon gold or red potatoes, quartered
1 cup of mayo
1 tbsp. Beano’s Sriracha Sauce
3 tbsp. vinegar
2 celery stalks, diced
6 green onions, chopped
salt and pepper to taste

Directions

Bring a pot of water to a boil
Add the quartered potatoes and cook until tender
Drain the potatoes and set aside to cool
In a small mixing bowl, add mayo, Beano’s Sriracha sauce, vinegar, celery, green onion, and salt and pepper
Mix until the potatoes are evenly coated with the mixture
Top with additional sliced green onions and a drizzle of Beano’s Sriracha sauce if desired
Chill the potato salad in the fridge for at least an hour before serving or overnight

Serves 6-8. Enjoy!

Recipes

Jalapeno Mustard Potato Salad

July 7, 2016 Jen Gregg

Ingredients
2 lbs. yukon gold or red potatoes, quartered
1 cup of mayo
1 tbsp. Beano’s Jalapeno Mustard
3 tbsp. vinegar
2 celery stalks, diced
6 green onions, chopped
salt and pepper to taste

Directions

Bring a pot of water to a boil
Add the quartered potatoes and cook until tender
Drain the potatoes and set aside to cool
In a small mixing bowl, add mayo, Beano’s Jalapeno Mustard, vinegar, celery, green onion, and salt and pepper
Mix until the potatoes are evenly coated with the mixture
Top with additional sliced green onions and smoked paprika if desired
Chill the potato salad in the fridge for at least an hour before serving or overnight

Serves 6-8. Enjoy!

Recipes

Horseradish Tomato Butter

July 7, 2016 Jen Gregg

Ingredients
1 small plum tomato, cut in half
6 tbsp. of butter, softened
1 tbsp. Beano’s Horseradish Sauce
1 tsp. tomato paste
1/2 tsp. smoked paprika
1 garlic clove, grated

Directions

Heat a pan with oil
Add the halved plum tomato until blistered and golden brown
Add the tomato, softened butter, Beano’s Horseradish Sauce, tomato paste, smoked paprika and garlic to food processor
Pulse until combined and smooth
Pour the butter into a bowl and refrigerate until ready to use

Serve on top of steak if desired. Enjoy!

Recipes

Mile High Craft Burger

February 5, 2016 Jen Gregg

Ingredients

Burger Patties:
1lb. ground beef
1 egg
1/3 cup diced shallots
2 Tablespoons Worcestershire sauce
2 Tablespoons Simple & Saucy Whole Grain Deli Dijon (or Simple & Saucy Deli Dijon Mustard)
Garlic salt to taste
Salt and Pepper
2 buns

Toppings:
Sliced tomato
Caramelized onion
Red leaf lettuce
Thick cut bacon
Fontina cheese
Simple & Saucy Whole Grain Deli Dijon

Directions
• Start grill.
• In a large mixing bowl, combine ground beef, egg, Worcestershire sauce, Dijon, and garlic salt (not the salt an pepper yet)
• Once combined, form into patties. 1 lb should make 4 patties.
• Salt and pepper the formed patties before putting them on the grill.
• Prepare your toppings while the patties are on the grill starting with the bacon, then caramelize the onion with a little bit of bacon grease. Tend to veggies and toast buns.
• Make sure your burgers have an internal temperature of at least 160 degrees F.
• Assemble each mile high burger with two patties each and generous amounts of toppings!

Makes 2 burgers. Enjoy!

Recipes

Hatch Pepper Chicken Tenders

November 30, 2015 Jen Gregg

Ingredients

1lb. chicken tenders
1 egg
¼ cup milk
½ cup Beano’s Hatch Chile Pepper Sauce
1 cup bread crumbs
Salt and Pepper

Directions
• Preheat oven to 375F.
• In a wide, shallow bowl, combine the egg, milk, and Beano’s Hatch Chile Pepper Sauce. Mix well.
• In a separate wide, shallow bowl or plate combine the bread crumbs and salt and pepper to taste.
• Dip the chicken tenders, two at a time, into the Beano’s Hatch Chile Pepper Sauce mix, then into the bread crumbs mix.
• Ensure the chicken is covered in bread crumbs.
• Place the chicken tenders in a nonstick baking pan and bake in the oven for 30-35 minutes. The breadcrumbs should be golden brown and a meat thermometer should read 160F when inserted into the center of the thickest chicken tender. Do not consume chicken that is not cooked completely through to 160F.

Enjoy!

Recipes

Sandwich Shaker Meatballs

November 20, 2015 Jen Gregg

Ingredients

1 lb ground beef
1 egg
1/4 cup milk
1/2 cup plain breadcrumbs
1 small onion, finely chopped and sauteed with a pad of butter
3 Tablespoons Beano’s Sandwich Shakers (more or less to taste)

Directions

Preheat oven to 400 degrees F.
Mix the milk and breadcrumbs in a bowl.
In another bowl, mix the ground beef and egg, being careful not to overwork the beef.
Once the breadcrumbs start to get soggy, add the milk and breadcrumb mixture to the beef and add in the Sandwich Shakers and onion, mix with hands just until combined.
Form the meat into 1-1.5 inch balls and place them on a cooking sheet.
Cook for 25-28 minutes, or until they reach an internal temperature of 165 degrees F.

Makes 20-24 meatballs. Enjoy!

Recipes

Jalapeno Deviled Eggs

November 17, 2015 Jen Gregg

Ingredients

1/4 cup Beano’s Jalapeno Mustard
1/4 cup mayonnaise
12 Hard boiled eggs, cooled
Paprika, to sprinkle

Directions

Cut cooled hard boiled eggs in half longways.
Remove the cooked yolk from the eggs carefully and place in a bowl.
Add Beano’s Jalapeno Mustard and mayonnaise to the bowl and mix well. Add more or less to taste.
Spoon the mixture back into the egg halves, sprinkle with paprika, and serve.

Makes 24 deviled eggs. Enjoy!