Spectacular Superbowl Snacks with J Brady Seasonings

Bloody Mary with Outlaw Spice by J Brady Seasoning.

‘The Bloody Outlaw’ with Outlaw Shake Seasoning                                 Photo by Kevin Alexander

The Cupboard welcomes J Brady Craft Seasoning Blends to our shelves. Crafted with love by local Fort Collins entrepreneur and spice aficionado Brady Stewart, these spice blends are guaranteed to spice up your kitchen. Here are three recipes that will make your Super Bowl party shine. [Read more…]

Monster Cookies by Barbara Stafford

monster_cookies_stafford

This tasty recipe is from Barbara Stafford’s book Small Plates and Dainty Desserts. You can find this wonderful cookbook at The Cupboard. Stafford will be in the store on Saturday December 16th from 12-3 pm making these amazing cookies! But if you want to make them yourself, she has graciously shared the recipe. [Read more…]

Cranberry Orange Shiitake Stuffing

Cranberry Orange Shiitake Stuffing by FoodThinkers.com by Breville

Cranberry Orange Shiitake Stuffing by FoodThinkers.com 

Here is a delicious fall stuffing. However don’t relegate stuffing just to a once a year Thanksgiving special. Bring it out for any fall meal. We recommend pairing this stuffing with a roasted chicken, roasted brussel sprouts, and a simple salad of greens tossed with lemon juice, olive oil and a dash of salt. Enjoy!

Ingredients

  • 6 tablespoons olive oil (divided)
  • 1 tsp butter
  • 3 cups chopped & de-stemmed shiitake mushrooms
  • 3 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 carrots quartered
  • 2 leaves of Sage
  • 1 sm onion diced
  • 5 cups cubed bread whole grain + white bread (helps to be a day or two old)
  • ¼ cup cranberries
  • ½ c walnuts
  • 2 tbs Orange Zest
  • 2 cups vegetable stock
  • salt & pepper

Instructions

  1. Preheat oven to 350 degrees and butter an 8×12 casserole dish.
  2. Coat a large sautée pan with 2 tbs Olive Oil. Add the garlic and onions and let cook until they start to soften.
  3. Add the carrot and celery with sage and cook 10 minutes. Add mushrooms to mixture and cook until veggies and soft. Mushrooms will brown. Remove sage leaves.
  4. Transfer the ingredients from the pan into mixing bowl. Add bread and ¼ cup olive oil and toss to coat.
  5. Add 1 cup of veggie stock and stir.
  6. Transfer to a casserole dish. If the stuffing seems dry, add more veggie stock.
  7. Add a layer of the orange zest and dried cranberries atop the stuffing and bake for 35 minutes or until golden brown.

Fresh Peach Bundt Cake

jim_veronica_cake

Were you here when our Nordicware sales rep Veronica served up this delicious peach bundt cake for our 45th Anniversary Sale and Celebration? She is photographed with Jim Hewitt. Kira, baker extraordinaire and Cupboard staff member, baked this amazing cake. So many people asked for the recipe so here it is! Enjoy!

Ingredients:

1 1/2 cup butter, softened

3 cups white sugar [Read more…]

Grilled corn and black bean salsa recipe

Grilled Corn and Black Bean Salsa

A perfect dish for the summer! Serve with tortilla chips or as an accompaniment to grilled chicken or seafood.
[Read more…]