Strawberries are red
Blueberries are blue
Tassleberry Farm means good food
Here's some Valentine's recipes for you
Moms Tassleberry's heart is filled with joy over her beloved Cheeseheads' Super success.
Little-by-little, she's been learning about football, so you know how this sort of romance goes...
S
he's a farm gal... Wisconsin's the Dairy State...
Smitten like the birds & the bees, they've made a true love connection. This Valentine's Day, Moms is hoping for a ring. Her own Super Bowl ring!
But, with The Big Game now come and gone, Moms won't be smelling the roses (OK, maybe a little sniff, here and there).
She knows Valentine's Day traditionally brings a night on the town. Flowers, fine food, violins, intimate conversation. Sounds great, but that can get real expensive, real fast.
So, with money tight all around, Moms has been in her kitchen, cooking up ways for you and yours to save money and celebrate Valentine's in style right at home.
Moms Tassleberry's Strawberry
Vinegar Fresh Broccoli Salad
Every day now, Moms has many suitors dropping by, some toting a heart-shaped box of chocolates, others a big bouquet and, in return, Moms has been treating each sweetheart to a sample of her wares. Here's one big favorite...
Ingredients
1 head broccoli
1/2 lg. red onion
10 to 12 slices of fried bacon or 1/2 jar of real bacon bits (vegetarian option below)
1/2 to 1 c. raisins
Dressing
1 c. mayonnaise
1/2 c. sugar
2 tbsp. Tassleberry Farm's Strawberry vinegar
Directions
Chop broccoli, onion and bacon (if using fried bacon) in small pieces, mix together with raisins.
Mix the dressing and put on 1 to 3 hours before serving. Don't put dressing on earlier than 3 hours.
Vegetarian option: Not a bacon fan? Get some extra firm tofu, chop it into chunks, then lightly saute it to desired texture. Add pepper to taste.
Moms Tassleberry's Strawberry
Jamaican Jerk Grilled Shrimp Skewers
Moms is no stranger to love, but also no stranger to a broken heart. Once, but a lovestruck teen, a fickle beau left her for another.
Moms was crushed. When she asked why, he made himself a public spectacle, loudly claiming, “You don't deserve me! You’ll never have anyone like me again!”
"Right about then," says Moms, "I’m thinking, 'I hope not!' What a jerk!" Speaking of Jerk...
(To complete this recipe during wintertime, the chef will need an in-stove or portable electric kitchen counter grill.)
Ingredients
½ cup pineapple or orange juice (or combination) – use the juice from a large can of pineapple chunks
1½ pounds large EZ peel or Zipperback shrimp
½ cup Tassleberry Farms Strawberry Jerk
2 large green peppers
1 one red onion
Directions
Combine juice with jerk; marinate shrimp for 20 minutes. Do not marinate for more than 30 minutes! Use EZ peel shrimp because the slit down the back allows the flavors of a marinade to penetrate the shell but there is still enough shell to protect them from drying on the grill. Drain marinade. While the shrimp marinate, soak wooden skewers in water to prevent them catching fire on the grill.
While the shrimp marinate, cut 2 large green peppers and 1 red onion into bite size chunks. Thread shrimp and veggies onto skewers with chunks of pineapple. Grill over medium low heat until veggies are tender crisp and shrimp are pink and curled, about 8 minutes.
Optional: Omit the pineapple chunks if desired and use bottled juice or orange juice.
Moms Tassleberry's Strawberry
Balsamic Vinegar Pork Chops
Moms always wears her heart on her sleeve. She likes what she likes and visa-versa. But one recipe she swears by is her vinegar pork chops. It shows off the versatility of her Balsamic Vinegar, using it as both a marinade and a finishing sauce. "That vinegar's a two-timer," chuckles Moms. "A real heart breaker."
Ingredients
4 boneless pork loin chops, about 3/4" thick
1/2 cup Tassleberry Farms Strawberry Balsamic Vinegar
2 tablespoons extra virgin olive oil
1 medium onion, slivered
1 large green pepper, sliced into thin strips
4 cups hot cooked buttered rice, to serve
Directions
Pierce pork chops all over with a fork or a toothpick. Cover pork chops with vinaigrette and marinate at least four hours, refrigerated. Drain marinade from chops and reserve.
In a large skillet, heat olive oil over medium high heat until hot but not smoking. Add pork chops so that they are not touching (do two at a time if necessary) and brown on all sides.
Add onions, peppers and reserved marinade. Cook three minutes, then lower heat to medium low, cover pan and continue cooking until veggies are tender and pork is cooked to 155 degrees.
Add a half cup of chicken stock if liquid cooks down too quickly.
Put a cup of cooked rice on each plate, top with a pork chop and spoon veggies and pan juices over the top.
Moms Tassleberry's Double
Butter Strawberry Satisfaction
Now Moms Tassleberry loves a valentine. Who doesn't?
But she knows that love is fleeting and that many find themselves alone that fateful day. For those whose passion may go unrequited this year, here's a little comfort food.
Like Moms says, "Chocolate, strawberries, gooey, creamy... Ummmmm... Is that peanut butter? Wow! What's not to love?"
Ingredients
2 Reese's Peanut Butter Cups
1 heaping tbsp. Tassleberry Farm Strawberry Butter
1/2 cup whipped cream
Directions
Place 1 peanut butter cup on a medium sized microwaveable plate
Liberally slather the whole-fruit butter over the top of the peanut butter cup, then cover that with the other cup, face down, like a sandwich.
Microwave for 2-3 minutes or to desired texture.
Remove from microwave. Smother in whip cream. Serve while warm.
Optional: Garnish with whole strawberry, or chocolate jimmies - if you dare.
