Mouth Watering Recipes Featuring Terrapin Ridge
Try out the recipes below for cooking with some of our favorite Terrapin Ridge ingredients! Shop more yummy finds in our Foodies collection here.
Bacon Aioli Cauliflower Fritters
Bring a large pot of salted water to a boil; add the cauliflower and cook it just until fork tender, 3 to 5 minutes. Transfer it to a cutting board and using a sharp knife, cut it into very small pieces (the cauliflower pieces should be the size of peas or smaller). Frozen chopped cauliflower will also work, simply microwave until warm 4-6 minutes.
Measure out 4 cups of the chopped cauliflower.
Combine the cauliflower, bacon aioli, flour, eggs, milk, garlic, scallions, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl and stir until well combined.
Line a plate with paper towels. Heat a nonstick skillet over medium-low heat and lightly coat it with olive oil. Scoop out 2- to 3-tablespoon mounds of the cauliflower mixture into the pan, flattening the mounds slightly with a spatula and spacing them at least 1 inch apart. The fritters can also be fried in 1 Inch on vegetable oil, follow the same time instructions.
Cook the fritters for 2 to 3 minutes, flip them once and cook them an additional 1 to 2 minutes until they're golden brown and cooked through. Transfer the fritters to the paper towel-lined plate. Serve them warm topped with Terrapin Ridge Farms Bacon Aioli and a sprinkle of chives. Enjoy!
Cracker Crusted Chicken with Champagne Honey Mustard Dipping Sauce
1 lb Chicken Tenders
2 C Buttermilk
1/4 C Franks Hot Sauce
1/2 C Panko Bread Crumbs
1/2 C Wellington Croissant Crackers, crushed
1 tsp Poultry Seasoning
1/2 tsp Paprika
Salt and Pepper to taste
Terrapin Ridge Farms Champagne Garlic Honey Mustard for dipping
In a large bowl, stir together the buttermilk and hot sauce. Add the chicken tenders and let soak in the buttermilk mixture for 30 min to 1 hour at room temperature.
In another bowl, stir together the panko, cracker crumbs, poultry seasoning, paprika, and salt and pepper.
Preheat the oven to 425 and line a sheet pan with foil. Put a cooling rack on top of the foil and spray with nonstick spray. This will allow heat to get under the chicken and they won't get soggy on the bottom.
Take the chicken from the buttermilk mixture and shake off any excess. Dip in the breading, pat the breading onto the chicken so it sticks, then place on the prepared pan. Continue with remaining chicken.
Bake at 425 for 25-30 minutes, or until chicken is golden brown and cooked through.
Serve with Terrapin Ridge Farms Champagne Garlic Honey Mustard.
Recipe developed by Buucks Farms
Buffalo Ranch Veggie Quesadillas
One small zucchini, sliced lengthwise into 1/4 inch thick slices
One red, orange and/or yellow bell pepper
One sweet onion sliced into 1/4 inch thick rounds
1 1/2 cups freshly grated pepper jack cheese
1 1/2 cups freshly grated mozzarella cheese
Terrapin Ridge Farms Buffalo Ranch for serving
Optional items Portabella mushroom, asparagus, yellow squash, chopped into 1/4 inch thick slices.
*add chicken or shrimp if desired
Heat to 400°F, wash and slice all vegetables range on a baking sheet in a single layer then drizzle with olive oil and season with salt and pepper.
Roast vegetables until tender 10 to 15 minutes tossing halfway through.
Assemble each quesadilla by dividing the vegetables and cheese evenly between the tortillas on one half. Add a little drizzle of buffalo ranch sauce.
Fold over the top to create a half round.
Lightly oil a cast-iron or griddle pan on medium high heat then place the tortilla on it. Cook each tortilla approximately three minutes on each side until the tortilla is toasted and crispy in the cheese has completely melted.
Cut the tortillas into triangles arrange on a platter and drizzle with buffalo ranch.