Balsamic glazed beef in a flakey golden biscuit. This is a quick recipe and makes a great stormy day dinner. Makes 8 filled biscuits, takes about 30 minutes to make.
Pre-heat oven according to biscuit directions.
Prepare 8 large cupcake cups with non-stick spray.
Press the biscuit into a 5 inch round, about 1/4 inch thick and form the biscuit to the cupcake cup, so it creates a bowl for the beef filling. Set aside.
In large skillet heat olive oil on medium heat and add chopped onion. Cook until tender, about 5-8 minutes.
Add ground beef and increase heat to medium high and cook through, about 5-7 minutes.
Add Skylake Ranch Pomegranate Balsamic Grill Sauce, reduce heat to medium and cook 5-7 minutes more until sauce thickens stirring occasionally.
Fill biscuit cups to the top with beef filling and top with shredded cheese.
Bake 10-12 minutes or until biscuits are golden brown. Let stand 5-8 minutes before serving.
Everyone loves bacon, but candied bacon is a hole new level when it comes to salty and sweet. This is an easy and mouth watering appetizer that will make your home smell oh so good! Makes 60
Preheat oven to 425 degrees and prepare a baking sheet with foil on the bottom and place a cooling rack that has been greased on the baking sheet.
Mix brown sugar and 1/4 cup Skylake Ranch Balsamic Pomegranate Grill Sauce in bowl.
Lay bacon on cooling rack and spread about 1 tablespoon of the brown sugar mixture on each slice of bacon. Bake for 10 minutes. Using tongs, flip bacon then place more of the brown sugar mixture on the other side of the bacon. Bake for another 5-8 minutes.
Take bacon out of the oven and let cool for 5 minutes. Place on wax paper to cool completely. Cut into 1 inch pieces.
On the toothpick, fold butter lettuce and place on toothpick, then the bacon and lastly the tomato.
Serve with the extra Skylake Ranch Balsamic Pomegranate Grill Sauce, that is at room temperature as a dipping sauce and enjoy.
Ham is a traditional Easter meat, and a forgotten meat. This is a new twist to the honey baked ham and it is so easy.
Follow the cooking instructions for the ham, usually 7 minutes per pound at 325 degrees and covered in foil. Keep in oven until the internal temprature reaches 120 degrees.
Remove ham from oven, do not uncover it, and increase oven temprature to 450 degrees.
Meanwhile, place Skylake Ranch Balsamic Grilling Glaze in a sauce pan along with the brown sugar.
Heat on med-high untill the sauce reduces by 1/3, stirring often.
Before putting the ham into the 450 degree oven, uncover it and immediately pour glaze over ham and place uncoved into the oven for another 7 minutes.
Remove from oven and spoon glaze and pan drippings liberally over ham, transfer to serving dish and serve.
Tip: Double the glaze mixture so you can reserve half to serve along side for your guests to use.
Soak 8 wood skewers in water for 20 minutes. Cube 1 lb chicken or steak, cut 1 red and 1 yellow bell pepper into pieces, wash 12 mushrooms. Alternate ingredients on skewers and place on hot grill or grill pan. Cook basting with Pomegranate Balsamic Grill Sauce. Keep basting with sauce until meat is done.
Serves 4 Grilled Steak Fries
These fries would be more properly named "bakes." No actual frying is being done, but none the less they are a tasty potato treat. If you are making these always make more than you originally anticipated. My brother-in-law devoured a platter full in one minute (he was lucky I already did the photo shoot).
Place potatoes in a pot of cold water, add 1 tablespoon of salt and cook until potatoes are tender, but still firm, about 10 minutes once water is boiling.
Drain, let cool and cut each potato lengthwise into 8 slices.
In large bowl mix garlic powder, salt, pepper and oil.
Toss potatoes in mixture till well coated.
Heat grill to high.
Place coated potatoes on grill until golden brown and cooked through, 2 to 3 minutes on each side.
Serve on a platter and scatter parsley on the potatoes if desired.
Add a bowl of the Skylake Ranch Pomegranate Balsamic Grill Sauce and enjoy.
Chop 8 cremini mushrooms, 1 shallot, 1 sprig fresh rosemary, Put 3 Tbsp butter in a pan over medium high heat and sauté all ingredients together until tender.
Stir in 1/3 cup Pomegranate Balsamic Grill Sauce and heat for another 3 minutes.
Serve on sliced baguette and top with cheese.
In a bowl mix 2 lbs ground beef (80% lean) with 2 tablespoons Pomegranate Balsamic Grill Sauce. Form 4 loose patties and season outside of patties with Old Bay Seasoning and fresh cracked pepper. Heat grill on high and brush each patty with canola oil on both sides. Cook to liking (about 4 minutes on first side and 3 minutes on other side). Use condiments of choice, but skip the ketchup and mix 1/2 cup mayo with 1/4 cup Pomegranate Balsamic Grill Sauce for an extra punch!
Something simple. Something sweet. Something they’ll want to repeat. That’s exactly what I look for in a recipe. Simple enough to throw together for a meal. Full of flavor. Good enough the family wants to have it again. Pomegranate balsamic mustard dipping sauce is just that. My family loves it with our crock pot meatballs, another easy recipe. The pomegranate flavor adds just a hint of sweet to the mustard. This also makes a great sauce over grilled chicken and roasted potatoes. Make this and keep it in your fridge as a regular staple for all occasions.
Pomegranate Balsamic Mustard Dipping Sauce
• 1/2 cup Skylake Ranch Balsamic Pomegranate Grill Sauce
• 3 T stone ground mustard
Mix the two ingredients and serve! It really is that easy.
In large ziploc bag place pork tenderloins and marinade in bag. Place in 9-13 baking dish just in case the bag leaks. Marinade 6 hours or overnight.
Preheat oven to 450 degrees and line a baking sheet with aluminum foil.
Mix mustard and balsamic in a bowl and set aside.
Heat oil in large heavy skillet over high heat. Add pork and saute until golden brown, about 2-3 minutes. Transfer to baking sheet and roast about 6-8 minutes.
Take out of oven and pour the balsamic mixture over pork and place back into oven for another 4-5 minutes or until a meat thermometer reads 140 degrees. Let rest for 5 minutes.
Cut on the diagonal and fan slices on plates. Drizzle more Skylake Ranch Balsamic Grill Sauce if desired and enjoy.
This pork makes a juicy and flavorful pulled pork sandwich. We like to use french rolls and top it with brie cheese, then broil it until the bread is golden and the brie is warm and creamy.
Preheat oven to 325 degrees F. Cut pork in 3 inch cubes, salt and pepper all sides. In a dutch oven heat on high heat the olive oil. Brown all sides of the pork, about 2-3 minutes on each side. Add water and put in oven for 2 hours or untill the pork shreds.
With slotted spoon, take pork out and put into a bowl let it set for 10 minutes. Shred with a fork add Skylake Ranch Pomegranate Balsamic Grill Sauce, stir.