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Fayette, Alabama
35555, USA
WWW.GOLDENEAGLESYRUP.COM
205-932-5294
 

Winter Dinner

February 21, 2019

 

Sometimes the only way to combat the winter blues is a warm and cozy dinner! Enjoy these original recipes for our favorite comfort foods. 

 

 

APPLE KALE SALAD

 

6 cups chopped kale

1 red apple, cored and chopped in small pieces

2/3 cup crisp bacon bits

1 cup almond, roughly chopped

1/3 cup crumbled feta cheese

1/3 cup dried cranberries

 

The dressing:

1/4 cup apple cider vinegar

1/2 cup apple juice

1 TBSP Dijon mustard

2 TBSP GOLDEN EAGLE SYRUP

1/2 tsp salt + fresh cracked black pepper

1/4 cup olive oilIn a large bowl add chopped kale, bacon, apple, almond, feta, and cranberries.

 In a bowl or mason jar, whisk together all dressing ingredients: apple juice, mustard, apple cider vinegar, olive oil, honey, salt, and pepper. Toss with salad immediately before serving. Enjoy!

 

KALE AND HAVARTI STUFFED SWEET POTATOES 

 

3 small-medium sweet potatoes

olive oil 

2.5 oz kale

2 cloves garlic (minced)

1 sweet onion (sliced)

2-3 TBSP Golden Eagle Syrup

1/2 cup heavy cream

1/2 cup havarti cheese

salt and pepper to taste

1/8 tsp crushed red pepper flakes

2 slices crispy cooked bacon for topping

 

Pre-heat oven to 400 degrees. Pierce potatoes a few times with a fork and place on a baking sheet. Rub each potato with olive oil. Bake 45-60 minutes until tender.

Once your potatoes are done baking, allow to cool slightly and slice vertically.

 

Remove the middle stem from each leaf and wash thoroughly. Chop into small pieces.

Bring a small pot of water to a boil and add kale until bright green and tender, approx. 5-10 minutes. Rinse with cold water in a colander and set aside. Return the same pot to your burner over medium-high heat with a drizzle of oil or butter. Add the onion and sauté until translucent. Add your garlic and sauté until fragrant, approx. 1-2 min.

Add cream and 90% of the kale and keep heat at a simmer. Season with salt and pepper, to taste. Cook until cream begins to reduce and thicken.

Stir in your cheese and add any additional seasoning to taste, if desired.

Garnish with crumbled cooked bacon and red pepper flakes.

 

 

SPINACH SUN-DRIED TOMATOES AND GOAT CHEESE SWEET POTATOES

4 Sweet Potatoes

5 Cups of Fresh Spinach, washed thoroughly

1/4 Cup of Sun-Dried Tomatoes, Chopped

2 Cloves of Minced Garlic

1 White or Yellow Onion, diced

2-3 TBSP Golden Eagle Syrup

1/2 Cup of Goat Cheese, crumbled

Salt and Pepper

1 Tbsp. Olive Oil

 

 

Pre-heat oven to 400 degrees. Pierce potatoes a few times with a fork and place on a baking sheet. Rub each potato with olive oil. Bake 45-60 minutes until tender.

Once your potatoes are done baking, allow to cool slightly and slice vertically. While potatoes are cooking, sauté onion in olive oil over medium heat for a couple of minutes until onions start to soften.  Season with salt and pepper. Add spinach half at a time until it is wilted and season with another sprinkle of salt.  Add sun-dried tomatoes and garlic until fragrant. Once potatoes are tender, cut down the middle and stuff with the spinach and sun-dried tomato mixture. Finish with crumbled goat cheese on top.  Serve immediately.

 

 

 

PEPPERS & MEATLOAF

 

6 Bell Peppers (washed, cored, deseeded) 

1.5 Lbs  Ground Chuck

1 Pkg. Onion Soup Mix

1/2 cup Plain Bread Crumbs

3/4 cup Oatmeal 

1/4 cup Ketchup

1/2 cup Tomato Juice 

1 Egg

2 Slices bacon cut into six pieces

 

Topping:

 3/4 cup Ketchup 

2 TBSP Brown Sugar 

3 TBSP Golden Eagle Syrup

 

Preheat oven to 350 degrees. Mix ground chuck, onion soup mix, bread crumbs, oatmeal, ketchup, tomato juice, and egg together in a mixing bowl. Set aside. In a separate bowl mix ketchup, brown sugar, and golden eagle syrup. Set aside. In each pepper place one piece of bacon in the very bottom and fill with the ground beef mixture. Place peppers in a 9x13 and cook for 45 minutes. Remove peppers and top with ketchup mixture. Place back in the oven and cook for another 20-30 minutes until topping has darkened. 

 

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