The Cannery Kitchen

Create one of our flavorful recipes, making memories around the kitchen table with those who matter most. #SavorTheMoment

Roasted Beet Salad

Ingredients: 

8 oz golden beet

4 oz red onion

1 oz orange juice

½ oz lemon juice

½ oz flat leaf parsley

¾ tsp salt

¾ tsp pepper

4 oz fresh orange supreme

Instructions:

Preheat oven to 400F.

Wash beets to remove dirt.

Roast in the oven for 1 hour or until fork tender. Peel red onion and wrap in foil. Roast for 30 minutes.

Peel hot beets and cut into bite size pieces. Julienne the red onion.

Chill the beets and onions.
Rinse parsley and pick each leaf.

Toss together the chilled beets, red onions, orange segments, orange juice, parsley, salt and pepper.

Serve cold

Savory Egg Bake

Ingredients: 

6 eggs

6 slices ham or bacon, diced

2 sliced bread (We prefer Voyageurs Sourdough), torn or cubed

1 cup shredded cheese (We prefer Ron’s Wisconsin Cheese Medium Cheddar)

1/3 onion, diced

1/3 bell pepper, diced

1 tsp garlic powder

1/2 tsp black pepper

1 pinch salt

Instructions: 

Preheat oven to 350 degrees. Grease the bottom of a 9×13 baking dish with butter or non-stick spray.

Using a large bowl, whisk eggs first, and then add in all ingredients. Thoroughly mix together until it is combined, and then pour into the baking dish.

Bake in the oven for approximately 20 minutes, or until the eggs are just set! The eggs will still keep cooking slightly once removed from the oven.

Let it cool slightly then slice and serve!

Pro tip from Chef Kevin: “The egg mix can be prepared the night before as well, and then all you have to do is wake up on Easter and pop it in the oven!”

Roasted Breakfast Potatoes

Ingredients: 

2 lbs of baby red potatoes, cut into pieces

1 tbsp dried parsley

1 tbsp dried rosemary

1 tbsp dried thyme

1 tsp sweet paprika

Pinch of salt and pepper

Pinch of cayenne or red pepper flakes

Few tablespoons of canola or olive oil

Drizzle of balsamic (we prefer Green Bay Olive Oil Co.) or red wine vinegar – optional

Instructions:

Preheat oven to 350 degrees.

In a bowl, toss together the potatoes and enough oil to just coat the potatoes.

Add in all seasonings and mix until the potatoes are evenly coated.

Spread the potatoes onto a single layer on a sheet tray and cook in the oven for 15 minutes, or until the potatoes are fork tender.

Let cool slightly and taste. Add more salt and pepper as desired.

For added flavor, drizzle some balsamic or red wine vinegar onto the potatoes when they are done.

Pro tip from Chef Kevin:  “These potatoes can also be prepped the night before, and left marinating in the oil overnight. Then when you wake up, all you need to do is put them on a tray and pop them in the oven for an easy side”

Classic Grilled Cheese & Creamy Tomato Soup

Ingredients: 

Classic Grilled Cheese

2 slices bread (We prefer Voyageurs Sourdough)

3 slices cheese (We prefer Ponderosa Farmstead Snow Cheddar)

Butter (Look for the Proudly Wisconsin Dairy™ badge)

Creamy Tomato Soup 

32 oz whole canned tomatoes

1/4 cup dried basil

2 teaspoons dried thyme

1 tbsp garlic powder

1 tbsp paprika

1 tbsp black pepper

2 tsp salt, and more to taste

1 cup evaporated milk

1 cup heavy cream or whole milk.

Instructions:

Classic Grilled Cheese

Put a pan on the stove. Butter one side of the bread, and lay it butter side down in the pan. Layer your cheese on that slice of bread. Take the other slice, put butter on it, and lay it butter side up on top of the cheese.

Turn the pan on medium heat, and wait a few minutes, until the bottom of the pan is browned. Lift up the corner of the bread with a spatula to peek if it’s getting brown. Once nicely toasted, carefully flip the sandwich over and brown the other side.

Cool slightly and serve with Creamy Tomato Soup.

Pro tip from Chef Kevin: “I also like to smash the sandwich down a little on the pan. It’s not necessary, but it helps glue the bread together, and makes the bread little crispier.”

Creamy Tomato Soup

Take canned tomatoes and pour into sauce pan. Pour in 1 cup heavy cream or substitute. Add the basil, thyme, garlic powder, paprika, and simmer on a medium heat, stirring occasionally, until the tomatoes start to soften.

Cook for at least 15-20 minutes and let the liquid reduce a little.

After reducing, use an immersion blender or kitchen blender to puree. If you prefer a chunkier soup, break down with a spoon instead.

Add additional salt and pepper to taste along with 1 cup heavy cream or substitute.

Click here to watch instructional video. 

Tailgate Steak Tacos

Ingredients

Steak Tacos

Ponderosa Farmstead NY Strip Steak 

2 tbsp canola oil, or any high-temp oil

Pinch of salt

Pickled onions

Cotija cheese

Corn or flour tortillas

Steak Marinade

1/4 onion

1 lemon, peeled & seeded

1 lime, peeled & seeded

1 orange, peeled & seeded

2 tbsp red wine vinegar

2 teaspoons minced garlic

2 tbsp olive oil

Salt & pepper to taste

Instructions:

Steak Marinade

Cut onion into small pieces, and add the onion, lemon, lime, orange, vinegar, garlic, and olive oil to a blender. Blend until smooth. Add salt & pepper to taste. 

Take favorite cut of steak, and place in marinade. Let sit for at least a few hours to overnight in the fridge. The longer you let it sit in the marinade, the stronger the flavors will become, up until around 12-24 hours.

Steak Tacos:

Take your best, heavy-bottomed pan, and heat over medium to medium-high heat. Make sure the pan is nice and hot before putting in oil. (Searing the steak will give off some smoke, so make sure you are ready in the kitchen! (open windows or turn on a vent!)

Take the marinated steak and pat dry with towels. (This is important – removing the moisture lets the steak brown much better and become more flavorful.) Once dry,  add salt to the steak and a bit of oil (approx 1 to 2 tbsp) to the pan, and spread it around the pan until it just starts to smoke. Carefully lay the steak in the pan in the oil. You should hear a very strong sizzle.

Do your best to not touch or move the steak around for at least a minute or two. If necessary, occasionally and carefully tilt the pan a little, to make sure the oil is contacting the steak, but try your best to not move the steak itself. (sometimes the pools around the outside of the pan, if the pan is slightly warped)

 After about 2 minutes, using tongs, carefully lift the corner of the steak to check how brown it is. If it looks nicely seared, flip the steak over and repeat searing process for about another 2 minutes. Close to the end, add a knob of butter to the pan, and baste it on top of the steak. It’s not 100% necessary, but makes the steak very flavorful.

Using a thermometer, check the doneness of the steak. (At this point it is likely just about rare, possibly medium-rare, depending on the thickness and how long the steak took to sear and baste properly.)

If you like your steak cooked more medium or above, pop the steak in the oven until it reaches your desired temperature. 

Rest the steak for at least 5 to 10 minutes. In the meantime, warm up your tortillas either in a pan or over a flame. Get your toppings ready (we used pickled onions and cotija cheese – but pick your favorites). Thinly slice your steak, add to tortillas with desired toppings, and enjoy!