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Little Bottles of Natural Goodness 
 

No Bake Summer Lasagna

Posted on July 24, 2015 by Bickford Flavors

Ingredients:

 

  • 1/2 cup ricotta
  • 3 tbs. grated Parmesan
  • 3 tbs. plus 2 tsp. extra-virgin olive oil
  • Coarse salt and ground pepper
  • 8 lasagna noodles, broken in half crosswise
  • 1/4 tsp. Bickford Flavors Garlic
  • 2 pints grape tomatoes, halved
  • 2 zucchini (about 1 pound total), halved if large and thinly sliced
  • 1/2 tsp. Bickford Flavors Basil

Directions:

 

In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.  Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic flavor and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper and basil flavor. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl.  Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes.

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Spinach and Artichoke Dip Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:

 

  • 1 can (14 oz) artichoke hearts, drained, finely chopped
  • 1 pkg (10 oz) frozen chopped spinach
  • ¾ cup; 100% grated parmesan cheese
  • ¾ cup light mayonnaise
  • ½ cup 2% milk shredded reduced fat mozzarella cheese
  • ⅛ tsp Bickford Garlic Flavor
  • (Add ⅛ tsp Bickford Basil or Rosemary Flavor if desired)

 

Directions:


Preheat oven to 350° F. Mix all ingredients until well blended.  Spoon into 9-inch pie plate or small shallow baking dish.  Bake 20 minutes or until heated through.  Serve with reduced fat crackers or assorted cut-up vegetables

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Bruschetta 'N Cheese Stuffed Chicken Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:

 

  • 1 can Italian-style diced tomatoes, undrained
  • 1¼ cups shredded part-skim mozzarella cheese
  • 1 tsp Bickford Basil Flavor
  • 1 pkg (6 oz. stuffing mix for chicken)
  • 8 small boneless skinless chicken breast halves
  • 1/3 cup roasted red pepper Italian dressing

 

Directions:

 


Preheat oven to 350°.

To prepare stuffing, combine tomatoes and liquid, ½ cup mozzarella cheese, Bickford Basil Flavor and dry stuffing mix, stirring until moistened.
Put 2 chicken breasts in a large resealable heavy-weight freezer bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is ¼-inch thick. Repeat in the same bag with remaining chicken, 2 at a time. Place breasts smooth-side down on a cutting board. Spread with ⅛ of stuffing mixture. Roll chicken breast starting at narrow end as tightly as possible. Place in 13x9-inch baking dish with seam side down. Pour dressing evenly over chicken and bake for 40 minutes.  Sprinkle with remaining ¾ cup cheese and bake 5 minutes longer or until cheese melts and chicken is cooked through.

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Tossed Pasta and Vegetables Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:

  • 1 (12-ounce) package whole wheat fettuccine
  • ½ tsp Bickford Garlic Flavor
  • 1 tsp Bickford Basil Flavor
  • ½ tsp dried oregano, crumbled
  • ½ tsp Bickford Rosemary Flavor
  • ½ cup vegetable broth, divided
  • 3 cups broccoli florets, chopped
  • 3 cups sliced zucchini
  • 2 cups sliced carrots
  • 2 cups sliced mushrooms
  • 2 cups thinly sliced red bell peppers

 

Directions:

 

Cook the pasta according to the package directions and drain well. While the pasta is cooking, take a large Dutch oven and slowly heat the Bickford Garlic Flavor, Bickford Basil Flavor, Bickford Rosemary Flavor and dried oregano in 3 tbsp of the vegetable broth until well blended.  Add the remaining stock and the vegetables. Cover and simmer for 5 minutes until the vegetables are bright with color but still crisp. Toss wit the pasta and serve immediately.

Image Source (Flickr)

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Potato Corn Fritters Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:

 

  • 3 cups frozen corn, thawed and drained
  • 2 pkgs (8½ oz.) corn muffin mix
  • 1 tsp Bickford Basil Flavor
  • 1 tsp Bickford Rosemary Flavor
  • 3 eggs
  • 1½ cups milk
  • 1 pkg refrigerated hash brown potatoes
  • 2 tbsp sugar
  • 2 tsp salt
  • ½ tsp black pepper

Directions:

Mix all ingredients together. Heat oil in deep fryer to 325°. Drop tablespoon size potato mixture in heated oil. Cook 4-5 minutes or until brown. Drain browned fritters on paper towel.

 


Dipping Sauce:


1 jar (12 oz.) apricot preserves
¼ cup mayonnaise
¼ cup sour cream
2 tsp Bickford Lime Flavor


Combine all dipping sauce ingredients and serve with corn fritters.

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