Shredded Chicken and Rice Stuffed Pepper Lanterns 

These Shredded chicken and rice stuffed pepper lanterns are made in the crockpot (or slow cooker) and are an easy and fun meal when you carve your peppers for Halloween! Ingredients: 🎃2 chicken breast🎃1 teaspoon cumin🎃1 tsp  French Farm Collection Gardener Salt🎃1 tsp  Terre Exotique Espelette Chili Pepper (Basque)🎃1/2 tsp Terre Exotique Penja Black Pepper (Cameroon) 🎃1/3 of … More Shredded Chicken and Rice Stuffed Pepper Lanterns 

Caramelized Onion Ale Chicken with Rosemary and Potatoes

Ingredients: 4 Boneless Chicken Thighs Approximately 10-12 new potatoes or fingerling potatoes (I used a mixture of white and red new potatoes straight from the garden) 2 Tbs Fresh Chopped Rosemary  1/4 Cup Beer (whatever beer you have on hand) 1/3 jar Frantoi Cutrera Sicilian Onion Jam 7.9oz 1 Tbs Olive Oil Salt Pepper Directions: … More Caramelized Onion Ale Chicken with Rosemary and Potatoes

Easy Béarnaise Sauce Recipe (using Baumalu copper saucier)

Considered to be a “child” of the mother Hollandaise sauce, the Béarnaise sauce is one of the five mother sauces in the French haute cuisine repertoire. Here is an easy recipe to make at home and impress your guests (6 servings ) Ingredients: 5 TBSP of white wine  3 TBSP of LeBlanc Xeres Sherry 12 … More Easy Béarnaise Sauce Recipe (using Baumalu copper saucier)

Simple Lavender Shortbread Cookies with Terre Exotique Lavender Flowers

Ingredients: 1/2 cup powdered sugar 2 teaspoons teaspoons dried lavender flowers zest of one lemon 1 cup butter, room temperature 2 1/4 cup all purpose flour 1/4 teaspoon salt course sugar, optional Preparation: In a food processor, gently blend powdered sugar, dried lavender, and lemon zest until lavender flowers and lemon are well incorporated. Add … More Simple Lavender Shortbread Cookies with Terre Exotique Lavender Flowers

Roast Chicken with Aux Anysetiers du Roy Herbs de Provence

Ingredients 1 4lb roasting chicken 4 tablespoons butter 3 tablespoons Herbs de Provence A few springs of fresh herbs (thyme, rosemary, lavender) salt Some red onions and fingerling potatoes to roast with Preparation Preheat the oven to 400. Wash the chicken inside and out with cold water.  Pat dry and place in a heavy bottomed … More Roast Chicken with Aux Anysetiers du Roy Herbs de Provence

Parmesan Roasted Asparagus Pasta in Extra Virgin Olive Oil from Moulins de la Brague

Ingredients: 7oz Tagliatelle Pastsa 1 bundle of asparagus 2oz of parmesan + extra for serving 2oz Extra Virgin Olive Oil from Moulins de la Brague 4-5 garlic cloves, minced Juice from 1/4 lemon salt and pepper to taste A few marjoram twigs, leaves removed and finely chopped Preparation: Preheat the oven to 350, Wash the … More Parmesan Roasted Asparagus Pasta in Extra Virgin Olive Oil from Moulins de la Brague

Cinamon Pear & Pecan Fall Salad w/ Moulins de la Brague Olive Oil

Ingredients 2/3 cup of pecan halves 1/4 cup of balsamic vinegar (divided) Dash of cayenne pepper Dash of cinnamon 3 tablespoons of sugar (divided) 1 package (5 ounces) of spring mix salad greens 1/4 cup of olive oil from Moulins de la Brague 1 teaspoon of Dijon mustard 1/8 teaspoon of salt 1 thinly sliced … More Cinamon Pear & Pecan Fall Salad w/ Moulins de la Brague Olive Oil

Butternut Squash Flat Bread with L’Epicurien Shallots Confit

Ingredients:  Roasted Butternut Squash 1 extra large butternut squash, cut into 1-inch chunks 2 tbsp. olive oil  salt + pepper to taste Flatbread 1 prepared pizza crust 1 Shallots Confit from L’Epicurien 1/2 of caramelized onions 1/2 c. shredded Fontina or Italian blend cheese 1/2 of roasted butternut squash 2 tsp. olive oil 2 tbsp. … More Butternut Squash Flat Bread with L’Epicurien Shallots Confit