The recent harvest fills the markets with vast selections of fruits, vegetables and herbs to meet the needs of every aspiring cook. Changing leaves, an Autumn chill in the air, and the warmth of a busy kitchen all come together to make the right setting for family and friends to enjoy scrumptious foods from Arrowhead Mills.
Sift corn, baking mix and baking powder and salt together, set aside.
Grease a 13x 9x 2 baking dish
Over an open flame using tongs, blacken poblano chili until skin has bubbled all over, transfer blackened chilies to a paper bag and set aside about 15 minutes.
Remove stems, peel, seed, and diced roasted poblano peppers
Meanwhile in a large bowl, combine, 1/2 the corn, eggs, butter, and stir to combine well. Add stirring, sour cream, baking mixture, onions, and remaining corn blend together, stir in ham, cheese,
Transfer pudding batter to prepared baking dish and bake for 40 minutes or until test skewer comes out clean. Pudding should be moist not dry. Let sit for five minutes and cut into squares and serve.
Fried Cocktail Chicken Drumsticks with Dijon Mustard Dipping Sauce
6-8
Party-sized crispy drumsticks partner perfectly with our sweet and tangy homemade Dijon dipping sauce. Try them at your next potluck or holiday gathering!
Drumsticks:
24 chicken drumsticks rinsed
1 cup of Arrowhead Mills Organic Rice flour
1 teaspoon of smoked paprika
½ teaspoon Hain sea salt
¼ teaspoon coarse black pepper
Spectrum Peanut Oil for frying
Dijon Mustard Dipping Sauce:
½ cup Dijon Grainy Mustard
4 garlic cloves minced
1 teaspoon of dry mustard
½ cup of Spectrum Apple Cider Vinegar
1/3 cup of Organic Hain Brown Sugar
½ cup Honey
1 tablespoon Spectrum Toasted Sesame Oil
1 tablespoon of Tamari Wheat Free Soy Sauce
Preheat oven 400f Prepare a sheet pan with paper towel
Whisk together all ingredients in a small saucepan, simmer over moderate heat, stirring occasionally for 5 minutes. (Glaze can be refrigerated until ready to use will keep for 3 weeks in refrigerator) Meanwhile heat oil in fryer or deep frying pan until oil reaches 450f
In a medium bowl combine rice flour and spices and dredge chicken drumsticks, shake off excess flour and fry in batches until golden about 5 minutes and drain on paper towel.
Toss drained drums in 1 cup of prepared glaze Set all glazed drums on a lined baking sheet and bake in oven for 15 to 20 minutes until cooked through.
Heat 1 tablespoon of the butter in a large skillet over a medium high heat. Add the garlic, onions, celery, apples and sage, cover and cook until tender, about 6 minutes.
Transfer mixture to a bowl, stir in the walnuts, dates, figs, blueberries, parsley, salt and pepper.
Stir in Arrowhead Mills stuffing mix with chicken or vegetable broth. Add a little more broth if stuffing is too dry. Stir in remaining butter.
Transfer stuffing to prepared baking dish and cover with buttered foil. Bake for 40 minutes. Uncover and bake a further 20 minutes or until top is crispy and golden.
6 med Jonagold or Golden Delicious apples, cored and thinly sliced
1/2 c unsweetened applesauce
3/4 c Arrowhead Mills® Organic Old-Fashioned Oatmeal
3 Tbsp toasted Arrowhead Mills® Wheat Germ
3 Tbsp packed Hain Pure Foods® Organic Brown Sugar
1 tsp ground cinnamon
2 Tbsp Hain Pure® Foods Canola Oil or Spectrum Naturals® Canola Oil
1 Tbsp Hain Pure Foods® Unsalted Margarine, cut into small pieces or 2 tbsp of Butter
(Can be served with vanilla ice cream)
Preheat oven to 350° F. Coat a 13" x 9" baking dish with cooking spray.
Combine the apples and applesauce in the prepared baking dish.
In a small bowl, combine the oatmeal, wheat germ, sugar, and cinnamon. Add the oil and butter. Mix with your fingers to form crumbs. Sprinkle the oatmeal mixture evenly over the apples.
Bake for 30 minutes, or until the topping is golden and the apples are bubbling.
3 lbs of granny smith apples, peeled, cored and diced
2 lbs of parsnips, peeled and diced
1 cup of golden raisins
1/2 cup packed fresh sage leaves, roughly chopped
3/4 cup Imagine Organic Low Sodium Chicken Broth
1 teaspoon of Hain Ionized seas salt
1/2 teaspoon of freshly ground black pepper
Preheat oven 350° F.
Butter a 15x10x2 glass baking dish.
Heat a tablespoon of the butter in a large skillet over a medium high heat and add the onion, celery and sage. Cover and cook until tender, about 10 minutes.
Stir in the sausage meat and using a wooden spoon break up the meat. Cook until well browned, about 15 minutes.
Transfer to a bowl, stir in Arrowhead Mills stuffing mix.
Add 1/4 cup of the remaining butter to the skillet and sauté the apples and parsnips until tender, about 8 minutes. Stir in raisins and cook an additional 2 minutes.
Transfer apple mixture to the stuffing mix. Stir in the remaining butter, broth, salt and pepper.
Transfer stuffing to prepared baking dish and cover with buttered foil and bake for about 1 hour. Remove cover and bake until top is crispy and golden.
Customers Testimonials
Mary Lee-Civalier, from NY
I purchased your Cornbread Stuffing mix and followed the recipe on the package for Cornbread and Wild Rice Stuffing. It was the best stuffing I have EVER had.
