Beef Irish Stew



Ingredients-Irish Stew


2 1lb Blue Ribbon Foods Stew Beef

5 Pieces Newskies Bacon

1 Blue Ribbon Foods Diced Onions

2 Blue Ribbon Foods Stew Veggies

1 Blue Ribbon Foods Green Peas

2 ½ TBSP Olive Oil

2 tsp Minced Garlic

3 ½ TBSP All Purpose Flour

5 TBSP Tomato Paste

3 Cups Beef Stock

2 Bay Leaves

1 tsp Dried Thyme

1 14.9oz Draft Can of Irish Stout (Guinness)


Option 1 Short Pour Dark Roast K-Cup Coffee




  • Thaw meat and veggies in warm water for 5-6 minutes
  • Season beef with Salt & Pepper for taste.
  • Heat 2 ½ TBSP olive oil prior to browning beef, 2-3 minutes.
  • Remove Beef, lower heat and add diced onions, minced garlic and cook until soft for 2 minutes. (Season with Salt for taste)
  • Add bacon to veggies and cook until brown 5-7 minutes, slowly add flour mixing thoroughly for about 1 minute.
  • Slowly while stirring pour in Irish Stout, stirring well until combined thoroughly. *Also Mix in 2-3 TBSP coffee-if desired.
  • Add tomato paste, beef stock, stew veggies, green peas and seasonings-dried thyme and a bay leaves. Once mixed together add browned beef back to mix.
  • Bring to a rolling boil, reduce heat to low and cover for 1 ½ hours.
  • Stir occasionally, add Salt for taste.
  • ENJOY!

Roasted Chicken w/ Creamy Garlic Spinach Sauce




1 Sheet Blue Ribbon Foods Chicken Thighs

2 TBSP Olive Oil

Salt & Pepper (for taste)



1 Blue Ribbon Foods Spinach

1 TBSP Olive Oil

2 TBSP Unsalted Butter

1 Cup Heavy Cream

¼ tsp Salt & Pepper

2 tsp Minced Garlic

1 Cup Chicken Stock

2 TBSP All Purpose Flour


  1. Thaw Blue Ribbon Foods Chicken in warm water for 5 minutes.
  2. Pre-heat Oven to 375°.
  3. Salt & Pepper chicken thighs to liking, in a skillet on medium heat add 2 TBSP olive oil.
  4. Brown chicken thighs lightly before placing thighs on a non-stick pan and bake for 20-25 minutes.
  5. In the same skillet add 2 tsp minced garlic and sauté for 30-45 seconds before adding 1 TBSP olive oil and ¼ tsp salt & pepper.
  6. Slowly add 1 cup of chicken stock, stirring consistently before adding 1 cup of heavy cream.
  7. Bring mix to a rolling boil.
  8. In another smaller sauce pan melt 2 TBSP butter and on low add 2 TBSP flour-mix until thoroughly blended.
  9. Add melted butter and flour to boiling mix and stir thoroughly.
  10. After 2 minutes of consistently stirring to thicken your mix add Spinach and lower the heat while stirring to desired thickness.

Pour sauce over cooked chicken thighs, ENJOY!

Pan-Seared Sirloin w/ Smokey Dry Rub and Parmesan Mashed Cauliflower

Most of us can agree that there’s nothing better than sitting down to a big, juicy steak and some creamy mashed potatoes. Most of us can also agree that doing that regularly wouldn’t be best for our health or our waistlines. When it comes to choosing steak, cook a lean cut like sirloin, and trim off any visible fat. This way, you get the taste and protein you want, without all the calories. For a low-carbohydrate, low-calorie alternative, try mashed cauliflower! I sautéed some peppers and onions in the pan with the remaining steak juices to add some color to the plate.

Pan-Seared Sirloin with a Smokey Dry Rub and Parmesan Mashed Cauliflower – Makes 2 Servings


  • 8 oz. Blue Ribbon Foods sirloin
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 tablespoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon allspice
  • ¼ teaspoon cinnamon
  • Salt and pepper to taste
  • 1 tablespoon olive oil

For the mashed cauliflower:

  • 8 oz. Blue Ribbon Foods cauliflower
  • 4 tablespoons plain Greek yogurt
  • 2 teaspoons onion powder
  • 2 tablespoons parmesan
  • 1 teaspoon cumin


  1. Thaw steak in warm water for 10-15 minutes.
  2. Combine all the spices for the steak. Dredge the sirloin in the spice mixture.
  3. Coat a nonstick pan with olive oil
  4. Saute the steak over high heat for three minutes on each side. Add an addition five minutes for a medium-well steak.
  5. Steam the cauliflower until soft.
  6. Puree cauliflower in a blender with Greek yogurt, parmesan, and spices.

Nutrition information per serving: 245 calories, 5 grams carbohydrate, 11 grams fat, 30 grams protein

Filet Mignon w/ Scallopini-Valentine’s Day Special


Filet Mignon

2 Blue Ribbon Foods Tenderloin Filets

1 TBSP Olive Oil

1 tsp Salt & Pepper

2 TBSP Butter

1 Sprig Rosemary

2 Crush Garlic Cloves



1.) Thaw filets in warm water for 10-15 minutes, while that is thawing boil 4 ½ cups of water for Linguine.

2.) Lather Filets in 1 tbsp olive oil on both sides, and sprinkle 1 tsp Salt and Pepper.

3.) Cook for 5-7 minutes for each side, then add 2 tbsp butter, 1 sprig of fresh rosemary and 2 crushed garlic cloves to same pan.

4.) Spoon the butter mixture over cooking filets for about a minute on each side, then tent some foil over the filets and let sit for 5 minutes.



Scallop Linguine

1 Pack Blue Ribbon Foods Scallops

1 Pack Diced Onions

2 Portions Alfresco Linguine

1TBSP Butter

1TBSP Olive Oil

¼ Cup Olive Oil

1/2 Cup Diced Onion

1 tsp Minced Garlic

1 Cup Vegetable Stock

¼ Cup White Wine

1 TBSP Lemon Juice

½ tsp Salt & Pepper

2 tsp Corn Starch-2tsp Water

¼ Cup Chopped Parsley




1.) Thaw Scallops and diced onion package in warm water for 10-15 minutes.

2.) Add 2 portions of Alfresco Linguine with a teaspoon of Salt; cook for 7-10 minutes.

3.)Add 1 tbsp butter to 1 tbsp olive oil prior to cooking the scallops for 2-3 minutes on all sides.

4.) In another pan add ¼ cup of olive oil, ½ cup of diced onions, 1 tsp minced garlic and sauté ingredients for 2-3 minutes on medium heat.

5.) Lower heat and add 1 cup of vegetable stock, ¼ cup white wine, 1 tbsp salt and pepper bring to a low boil.

6.) Gradually and slowly add 2 tbsp and 2 tbsp water mixture to sauce and continue stirring to increase its thickness.

7.)Mix in ¼ cup chopped parsley prior to mixing in the cooked pasta as well as the desired amount of cooked scallops.



Carmel Fudge Pecan Cake

Remove from freezer and its packaging and allow the dessert to thaw at room temperature for 30-45 minutes prior to serving.


Enjoy! 🙂

Big Game Day Grilling Special



Bison Sliders

1 LB Blue Ribbon Foods Ground Carolyn Bison

2 tsp Worcestershire Sauce

2 tsp Garlic Powder

2 tsp Onion Powder

1 tsp Dried Parsley

1 tsp Chilli Flakes

1 TBSP Salt & Pepper

½ Cup Mayonnaise

½ Cup Sour Cream

1 TBSP Dijon Mustard

1 tsp Siracha

1 tsp Cajun Seasoning


1.) Thaw Bison in warm water for 10-15 minutes, while that is thawing heat grill to 400°.

2.)Mix, garlic powder, onion powder, dried parsley, chilli flakes, salt and pepper mix and worcestershire sauce with bison meat.

3.) Portion seasoned meat into preferably 8 medium sized patties.

4.) Cook on grill for 4-5 minutes each side.

For Dressing:

1.) Mix together; mayonnaise, sour cream, dijon mustard, sprinkle a little cajun seasoning for added flavour.

2.) Spread on slider bun for optimal flavouring!

Enjoy! J


Chicken Kabobs


3 TBSP Chillie Powder

2 TBSP Ground Cumin

½ tsp Garlic Powder

½ tsp Salt & Pepper


1.) Thaw kabobs and corn on the cob in warm water for 10-15 minutes, while that is thawing heat grill to 400° (if it is not already on).

2.)Mix together chillie powder, ground cumin, garlic powder, salt & pepper before sprinkling the seasoning on all sides of the kabobs.

3.) Cook chicken and corn on the cob on the grill for 4-5 minutes for each side.

Enjoy! J


Spicy Italian Sausage

1 Package of Blue Ribbon Foods Spicy Italian Sausage Links

Cayenne Pepper (personal preferred usage)



1.) Thaw sausage links in warm water for 10-15 minutes, while that is thawing heat grill to 400° (if it is not already on).

2.) Rub cayenne seasoning thoroughly over sausage links.

3.) Cook sausages on the grill for 4-5 minutes for each side.

Enjoy! J