Tag Archives: recipe

recipe: bacon-wrapped jalapeno-stuffed hotdogs.

recipe: bacon-wrapped jalapeno-stuffed hotdogs. I.

bacon and jalapenos make for a simple and tasty way to spruce up a hotdog ( we love organic prairie’s 100% grass-fed organic hotdogs ).

simply cut a line down the length of the hotdog deep enough to fit several slices of jalapeno. precook some bacon so it’s tender enough to wrap around the hotdog. then secure the bacon with some toothpicks. cook on medium heat on a grill until the hotdog is hot and the bacon is crisp.

recipe: bacon-wrapped jalapeno-stuffed hotdogs. II.

top with sweet pickle relish and mustard.

served with homemade fries spritzed with apple cider vinegar for a Delicious Flavor Bonanza ®

recipe: chocolate mayonnaise cake with whipped cream frosting ( and a glass of grassmilk ) .

recipe: chocolate mayonnaise cake with whipped cream frosting ( and a glass of grassmilk ) .

speaking of grassmilk i have long thought i should start a recipe series for “things that pair well with a Big Glass of Grassmilk”. i guess now is as good a time as any :-)

make a chocolate mayonnaise cake and top with whipped cream frosting ( you could use something other than organic valley heavy whipping cream, but really, why? ). grab a glass of the cream on top grassmilk.

enjoy the perfect pairing. very much odin approved.

beer can chicken

recipe: grilled beer can chicken.

recipe: grilled beer can chicken.

i have to admit i always thought “beer can” chicken was a gimmick. i had it once years ago and it wasn’t memorable experience. recently, my sister in-law was visiting and said we had to give it another try and i was amazed at the results. crispy on the outside and juicy on the inside. we’ve made it a few more times and served it to some folks who really enjoy food, had never heard of the technique and looked on with skeptically raised eyebrows until they tasted it.

there some debate about whether or not the beer is actually doing anything but the folks america’s test kitchen give it their approval and my taste buds give it two thumbs up. do note that the beer increases the chances of undercooking the chicken so make sure to get the chicken to 165 degrees F throughout.

we haven’t used any rubs but i’m sure you could and it’d be mighty tasty.

1 (4-pound) whole chicken
2 tablespoons olive oil
3 tablespoons salt
1 teaspoon black pepper
1 can beer

- heat grill to 410 degrees F. use indirect heat ( i.e. don’t turn on burner under the chicken ).
- prepare the chicken as you normally would. rinse chicken inside and out, and pat dry. then rub chicken lightly with oil and sprinke on salt, pepper inside and outside the bird
- open the beer can and drink half of it. some recipes recommend poking several more holes in the top of the can.
- place beer can in bird’s cavity. this can be tricky and it might require two people if you’re not coordinated.
- holding the beer can with an oven mitt place the chicken on the center of the hot grill and carefully balance the bird. i rest it against the grate on the back of the grill and use the legs and the beer can like a three legged stool.
– cook for 75 minutes or so until the bird has reached 165 degrees F throughout. take several measurements.
- carefully remove from the grill ( this can also be tricky and if you’re not careful you’ll end up with greasy beer all over the place ) and let rest for 10 minutes or so.


recipe: swedish pancakes ( for mother’s day or any day ).

recipe: swedish pancakes ( for mother's day or any day ).

odin made his mother a nice card for mother’s day and he also knows that one of her very favorite things to have for breakfast is swedish pancakes ( sometimes known as nordic pancakes ) which are more like crepes than your traditional north american pancake.

odin created a handy mnemonic device to remember the recipe. 321 EMF! that’s 3 eggs, 2 cups of milk and 1 cup of flour. mix together and add a pinch of sugar and salt and you’re ready to go.

pour a thin layer of batter on a preheated skillet and cook for a few minutes ( until flippable ), turn and cook for a few more until golden brown. roll-up each pancake and serve with fruit and maple syrup.

super easy and super delicious!

Perfect Purple Moon Ice Cream!

Perfect Purple Moon Ice Cream!

some might recall i’ve been concocting purple moon ice cream which is my 100% organic homage to the froot loopy blue moon ice cream without the artificial food coloring, or other mystery ingredients. it took a few iterations but i’ve finally perfected the recipe.

nearly everyone – young and old – who taste it, loooooove it ( you can’t win everyone over ). if they’re familiar with blue moon they say it’s even better than the original, which is not terribly surprising given the delicious organic valley dairy ( yes, i’m the ov milk and cream brand manager and i’m biased. but really, the quality of the ingredients always matters, and with ice cream they might matter even a little bit more. ) and real fruit and citrus flavors. if they’re not familiar with blue moon, then they just think it’s super great ice cream with a bright fruity flavor and a smooth mouthfeel ( thanks to the heavy whipping cream and vanilla pudding ).

a few unsolicited remarks:

get out of here! this is the best ice cream i’ve ever had!
are you kidding me? how did you make it sooooo good?
omg. you need to start selling this.

i didn’t do anything magical. i think most people are just used to mediocre ice cream and using the best ingredients really highlights how extraordinary ice cream can be.

of course, odin is the only critic that matters to me. he loves it and says it’s his favorite ice cream. that’s all the praise i need to put it into permanent rotation.

basically, after the original experiment, i tried a bunch of things that didn’t work and the final recipe is close to the first with a few key changes. the quantities are doubled to make a full batch in standard ice cream mixer. the amount of raspberry juice was tweaked to give more natural color and flavor and maybe most importantly, the vanilla pudding is added after scalding the milk, not in the last 5 minutes of mixing. let me tell you from hard won experience, a little vanilla pudding is good. too much is not :-)


1 cup organic valley whole milk
1 cup sugar
1/2 teaspoon salt
1 cup organic valley half-and-half
1 teaspoon vanilla extract or 1/2 teaspoon vanilla oil
3 cups organic valley heavy whipping cream
6 teaspoons vanilla pudding mix
2 cups frozen raspberries, pureed and strained through fine mesh sieve ( makes about 1 cup of juice )
2 teaspoons lemon flavored oil or 1 teaspoon lemon extract


1 cup of milk scalded in pan.
add 1 cup of sugar and 1/2 tsp of salt. stir till dissolved.
add 1 cup of half and half.
add 3 cups of heavy whipping cream.
add 6 teaspoons vanilla pudding mix, slowly. mix well.
add vanilla, raspberry, lemon flavoring.
chill in fridge till very cold.
put in ice cream machine for 20 minutes
transfer to a freezer safe container and freeze for at least 4 hours.


my first attempt at creating a refreshing chocolate soda actually creates an exploding chocolate volcano.

as usual, after a 10 mile run of course i have some organic valley chocolate milk on hand for my refueling needs.

only this time, i think, hey, how about making a nice, refreshing chocolate soda with my sodastream. the folks at sodastream even have a recipe, but that recipe involves mixing carbonated water with chocolate milk and i thought, “why water it down? why not just fill it up all the way and carbonate it!”

turns out, the reason you don’t do that is it creates a spectacular exploding chocolate volcano!

you can briefly see me carbonating the chocolate milk in this clip but i attempted to to shoot the video just as it reached full pressure and chocolate foam started comign out of the top of the container. i dropped the phone, loosened the bottle, and boom! chocolate milk everywhere.

the aftermath does no justice to how far and wide the chocolate milk went.

try and try again….

90% chicago style.

90% chicago style.

i had a very specific craving for a chicago style hot dog. so i went to some effort to get all the ingredients from memory, or at least as close as i could get in rural southwest wisconsin on short notice. no poppy seed buns and i had to substitute pepperoncini for pickled sport peppers, but hey, my mouth was watering as i assembled the glorious dogs and OH THE HUMANITY I FORGOT THE TOMATO SLICES!


100% chicago style consists of all beef dog topped with yellow mustard, chopped white onions, sweet pickle relish, a dill pickle spear, tomato slices or wedges, pickled sport peppers and a bit of celery salt.

recipe: bacon popcorn with pasture butter and cheddar cheese.

recipe: bacon popcorn with pasture butter and cheddar cheese.

how do you make bacon popcorn with pasture butter even better? with cheddar!

it’s awesome.

i have to admit this powdered cheddar cheese is not organic. i couldn’t find any organic powder when i was out and about so i compromised with non-organic. you can be certain i’ll be ordering a pound of the fronteir organic white cheddar powder in the near future.

recipe: bacon popcorn with pasture butter.

recipe: bacon popcorn with pasture butter.

i saw a passing reference on twitter to bacon popcorn and i wondered how on earth i could get to my age and have never of heard of or tried two of my favorite things together.

and since we semi-regularly make bacon we have little containers of bacon fat sitting around, so bacon popcorn could be a great way to use up the grease.


1/2 cup bacon grease
1 cup unpopped popcorn kernels

0.5 stick organic valley pasture butter


1. i really don’t need to tell you how to make popcorn in a pan, right? probably not. but just in case you’ve forgotten, here you go. melt the bacon grease in a large – at least 6 quarts – pan. throw in a test kernel. when it pops you’re ready to add the rest of the popcorn.
2. add the rest of the popcorn and shake the pan back and forth constantly so the unpopped kernels stay on the bottom and eventually pop.
3. when the popping slows down to almost stopping, remove from heat.
4. melt the pasture butter in a small pan. you could use a lesser butter but trust me you want to pair up the bacony flavor with the delicious pasture butter flavor.
5. put the popcorn in a paper grocery bag and slowly drizzle a small amount of melted butter over the popcorn. shake. add salt to taste. shake some more. repeat until the butter is gone.

i’m sure there are plenty of ways to fancy it up with powdered cheddar cheese or bacon bits but the basic recipe is excellent with it’s subtl-ish bacony flavor combined with the taste of the extradordinary pasture butter. definitely a keeper.

frida was veeeery interested in what i was doing while heating the bacon grease :-)