Cannabis dispensary, The Mint is holding a cannabis infused recipe contest

Arizona largest cannabis dispensary, The Mint is holding a contest to find the best cannabis infused recipe. Through June 30th, Arizona card holders 21 years of age and older are encouraged to submit their creations. The winning recipe will be featured in The Mint’s kitchen to join other menu items for to-go orders. Cannabis infused foods with less sugar help people battling everything from cancer & epilepsy to Parkinson’s disease and Alzheimer’s.

Entrants need to their share recipe, idea or creation along with the proposed name, key ingredients and description. 10 finalists will be judged by a panel of chefs by July 1st and a grand prize winner will be announced on July 10th which is when the industry celebrates cannabis concentrates and extracts. The winner will also have their recipe in a cannabis infused cookbook to be released in August. The winner will receive $2,500 in cash and a $2,500 donation to a food bank in their name. Sales of the cookbook will also be donated to food banks who have been struggling to feed people the last few months.cannabisRecipe submissions are being accepted until 11:59 p.m. June 30th 2020 and can be sent to Recipes@TheMintDispensary.com. The Mint has a dispensary in Mesa and Guadalupe with a third planned to open this year in north Phoenix.

 

An Eggnog recipe for Hickman’s Family Farms Holly Jolly Eggnog

I’ve never been a fan of eggnog but from the looks of the ingredients in the recipe below I may have to start sipping on a glass or two. Eggnog dates back to when the country was first settled as the settlers were combining wine, spirits, eggs and sugar. Most are made from family recipes passed down from generation to generation.

Since eggs are a main ingredient in eggnog, Hickman’s Family Farms have provided their Grandma Gertie’s recipe. I’m probably not going to make it but if you do I’ll give it a try, preferably with the Maker’s Mark added.

Hickman’s Holly Jolly Eggnog

  • 5 Hickman’s Super Jumbo egg yolks
  • 5 Hickman’s Super Jumbo egg whites
  • 1/4 cup + 1 Tablespoon sugar
  • 1 ½ cups Shamrock 2% milk
  • 1 pint Shamrock heavy cream
  • 3 Tablespoons favorite brandy eggs-tract (optional-Maker’s Mark Whiskey)
  • 2 teaspoons nutmeg
  1. In the bowl of a stand mixer, beat the egg yolks until light in color. Gradually add one cup of sugar and continue to beat until it is completely dissolved.
  2. Add the milk, cream, egg-stract or whiskey and nutmeg and stir to combine. Set aside.
  3. Place the egg whites in the bowl of a clean stand mixer and beat to soft peaks.
  4. With the mixer still running gradually add 1 tablespoon of sugar and beat until stiff peaks form.
  5. Whisk the egg whites into the egg yolk and milk mixture.
  6. Chill and serve.

For cooked eggnog, follow this procedure:

  1. In the bowl of a stand mixer, beat the egg yolks until light in color. Gradually add one cup of sugar and continue to beat until it is completely dissolved. Set aside.
  2. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg yolk and sugar mixture.
  3. Return the incorporated mixture to the pot and cook until it reaches 160º.
  4. Remove from the heat, stir in the egg-stract or whiskey.
  5. Pour into a medium mixing bowl, and set in the refrigerator to chill.
  6. Place the egg whites in the bowl of a clean stand mixer and beat to soft peaks. With the mixer still running gradually add 1 tablespoon of sugar and beat until stiff peaks form
  7. Once egg yolk and milk mixture is cool, slowly fold into stiff egg whites.
  8. Stir to combine
  9. Serve chilled

For more recipes from Hickman’s Family Farms go to https://hickmanseggs.com/

 

Macayo’s Recipe Boxes make great stocking stuffers

Earlier in the year Macayo’s Mexican Restaurants made available a limited amount of recipe boxes and they sold out quickly. I’m glad to report the custom-made wood boxes filled with family recipes are available and will again sell out quickly. If you haven’t bought presents for your favorite foodie or home chef these would make a perfect gift.

Friday December 14th at 9:00 a.m. they will go on sale on-line and at their Mesa, Phoenix and Glendale locations. Each Recipe Box includes 72 family recipes including Spinach Con Queso, Green Chile Pork Stew and Cilantro Lime Chicken Salad.

Each Recipe Box is $35 plus tax with a limit to 2 per person. Macayo’s will donate $5 of each sale to Careers through Culinary Arts Program (C-Cap).

The three locations where the boxes will be available are…..

Mesa- 1920 S. Dobson Rd. 85202 (480)820-0237

Glendale- 6012 W. Bell Rd. 85308 (602)298-8080

Phoenix- 3815 N. Central Ave. 85012 (602)264-6141

 

Kitchen Kit’s No Bake PB Chocolate Cookie recipe from Joanie Simon

It’s a no brainer what to post about today as I listen to food blogger/ recipe developer Joanie Simon on the TV preparing some of her favorite foods. It should come as no surprise that Joanie is this month’s Kitchen Kit creator from Bite Magazine. Joanie’s ingredients from Arizona food producers combine to make her “No Bake Peanut Butter Chocolate Cookies”.

In your Kitchen Kit will be 3 of the 5 ingredients to make the cookies including PB Americano Classic Peanut Butter, Zak’s Haitian Cacao Unsweetened Cocoa Powder, McClendon Select Desert Blossom Honey and an easy to read recipe card. Joanie’s video for the cookies is on-line at her website

Combine with rolled oats and sunflower seeds from a your local market and your all set.  Full sizes of ingredients are included for you to make plenty of batches of cookies or use for your own recipes.

This no-bake recipe is both simple and delicious, says Simon. “You can make them for the kids, but in reality you’ll probably eat them all for yourself.”

The Kitchen Kit from Joanie Simon is available until the end of October and cost $35 plus shipping and can be ordered at ReadBite.com

 

 

 

 

Fresko Mediterranean Kitchen offers a Greek Salad recipe for lighter summer eating

Summer is rapidly approaching and lighter eating keeps your energy level high and your weight low. One of the ways to eat lighter is with the Mediterranean diet which is full of fish, vegetables and nuts. To bring attention to the Mediterranean diet, May is Mediterranean Diet Month and Fresko Mediterranean Kitchen offers a Greek Salad recipe for home preparation.

A Mediterranean diet has health benefits such as reduced incidents of cancer, Parkinson’s and Alzheimer’s disease and more. Plus you don’t have to turn on your oven as the summer heat starts to head over 100 degrees.

Kody Harris of Fresko Mediterranean Kitchen

Corporate chef turned restaurant owner Kody Harris grew up in a Greek family with both her mother and fathers family coming from the old country. When she was young Kody learned the ins and outs of Greek cooking and prepares food that is fresh and full of flavor from tried and true family recipes at Fresko.

The Greek Salad recipe

This delicious salad recipe yields 1 salad and is a good way to include olive oil, vegetables and spices in to your diet.

Ingredients:

2 oz. romaine lettuce, cut

5 oz. cucumbers, cut into ½ inch chunks

4 oz. Roma tomatoes, cut into ½ inch chunks

.5 oz. red onion, thinly sliced

.5 oz. green peppers, thinly sliced

2 oz. feta cheese, cut into ½ inch chunks

8 Kalamata olives

2 ½ tbsp. extra virgin olive oil

1 ½ tsp. red wine vinegar

¼ tsp. salt

¼ tsp. pepper

1 tsp. oregano

Pita chips for serving

Instructions: Place romaine in mixing bowl and add ½ tablespoon extra virgin olive oil and ½ teaspoon red wine vinegar. Mix to coat and place in center of a bowl. Place remaining ingredients in mixing bowl and toss to coat. Mound ingredients on top of romaine. Garnish with pita chips.

If you’d prefer to leave the cooking to Cody you can visit Fresko Mediterranean Kitchen at 5033 E. Elliot Rd. Phoenix (Ahwatukee) 85044 http://www.freskokitchen.com/