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Recipes

Dairy Free + Gluten Free Chili Nachos

Dairy Free + Gluten Free Chili Nachos

Ingredients for Nachos 2 cups Texas Red Chili 1 bag of Siete Grain Freen Chips 1 cup Cashew Queso 1 Avocado 1 jalapeno, chopped Cilantro Any Merfs flavor you want Texas Red Chili Recipe: 5# ground meat 1 large onion finely chopped 1 green pepper finely chopped 1 jalapeno finely chopped 1 hatch chili finely chopped One bottle of Chipotle Joe 4-5 cloves garlic 1 28oz can crushed tomatoes 1 15o can diced tomatoes, undrained 16oz beef broth 1 cup water 4 tbsp chili powder 2 tbsp cumin 1 tsp ancho chili powder Salt to taste Instructions Brown meat in...

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Jamberry Grilled Cheese

Jamberry Grilled Cheese

Recipe serves 1 Ingredients 2 slices of bread Beehive’s earl grey rubbed cheese, Teahive. (I also crumbled some herbed goat cheese on top. Most white cheeses would work as a sub.) Fresh basil, cut into thin strips ¼ cups fresh blueberries ¼ cup fresh blackberries 1 tsp. balsamic vinegar 1 tbs. brown sugar 1 tbs. Merfs’ Jamberry Hot Sauce Directions In a small saucepan, combine berries, sugar and vinegar and Jamberry. Turn on medium heat and let come to a slow boil. Use a utensil to crush berries as you stir. Cook down until you have a jam like consistency,...

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Mussels in Spicy Coconut Curry Broth

Mussels in Spicy Coconut Curry Broth

Serves 2 Ingredients 2.5 pounds mussels 2 tablespoons unsalted butter 1 tablespoon olive oil 1 sweet onion, diced 2 garlic cloves, minced 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons red curry paste 1 (14-ounce) can full-fat coconut milk (lite version is fine too – just won’t be as rich) 1/4 cup low-sodium chicken, or seafood stock 2 green onions, sliced baguettes  Directions Keep the mussels refrigerated until you’re ready to use. Once ready, place them in a large bowl of ice-cold water. Scrub the outsides of the mussels and remove the string (or “beard”) by using a towel or...

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Fried Cheese Curds with a Pineapple Sriracha Dipping Sauce

Fried Cheese Curds with a Pineapple Sriracha Dipping Sauce

Serves 6 Ingredients 2 quarts corn or vegetable oil for frying 1/4 cup milk 1 cup all-purpose flour 3/4 cup beer (Voodoo Ranger IPA is my fav!) 1/2 teaspoon salt 2 eggs 2 pounds cheese curds, broken apart Dipping sauce 1/2 teaspoon lemon juice 1/2 cup light mayonnaise 1/2 cup reduced fat sour cream 3 tbs Hand Grenade Sriracha  Directions Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). In small bowl, mix together lemon juice, mayo, sour cream, and Hand Grenade sriracha. Set in the fridge to chill until the Cheese Curds...

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Mango Ghost Pepper Poppers

Mango Ghost Pepper Poppers

Serves 5 Ingredients 12 large jalapeño peppers 8 ounces cream cheese, at room temperature ¼ cup chopped fresh cilantro ¼ teaspoon garlic powder ¼ teaspoon onion powder 2 tbs Fools Paradise hot sauce ¼ teaspoon fine sea salt ⅓ cup grated sharp cheddar cheese Optional garnish Crushed barbecue potato chips Green onions Cilantro Bacon Bits  Directions Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Cut off one-third of each pepper lengthwise. Use a small spoon to scoop out the seeds and membranes from each pepper, and discard those...

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