Coffee Caramelized Onions
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Coffee Caramelized Onions

Prep: 10 minutes
Cook: 40 minutes • Serves: 12

1tablespoon PICS grapeseed oil
2large yellow onions, halved and thinly sliced
1/4cup instant espresso powder
3tablespoons PICS pure maple syrup

1.In large skillet, heat oil over medium heat; add onions and cook 10 minutes or until onions begin to brown, stirring frequently. Reduce heat to low; add espresso powder and syrup. Cook 30 minutes or until onions are dark caramel colored and very tender, stirring occasionally. Makes about 3 cups.

Approximate nutritional values per serving (1/4 cup):
55 Calories, 3g Fat (0g Saturated), 0mg Cholesterol,
4mg Sodium, 6g Carbohydrates, 0g Fiber, 4g Sugars, 0g Protein

Biscuits & Chorizo Gravy
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Biscuits & Chorizo Gravy

Prep: 15 minutes
Cook: 20 minutes • Serves: 8

1package (16 ounces) PICS refrigerated jumbo buttermilk or butter flavor biscuits
1package (16 ounces) chorizo ground sausage
1/2large yellow onion, chopped
4tablespoons PICS unsalted butter
3cups PICS all-purpose flour
1/4teaspoon kosher salt
1/4teaspoon PICS fresh ground black pepper
3cups PICS whole milk
2teaspoons chopped fresh sage

1.Prepare biscuits as label directs.

2.In large skillet, cook sausage and onion over medium-high heat 8 minutes or until sausage is browned and cooked through, breaking up sausage with side of spoon; with slotted spoon, transfer sausage mixture to bowl.

3.In same skillet, melt butter over medium-low heat. Whisk in flour, salt and pepper; cook 5 minutes, stirring frequently. Whisk in milk and sage; heat to a simmer and cook 5 minutes or until mixture thickens, stirring frequently. Stir in sausage mixture. Makes about 8 cups.

4.Split biscuits in half and serve topped with chorizo gravy.

Approximate nutritional values per serving (1 biscuit, 1 cup gravy):
604 Calories, 32g Fat (15g Saturated), 70mg Cholesterol,
581mg Sodium, 67g Carbohydrates, 2g Fiber, 10g Sugars, 21g Protein

Chef Tip:
Try topping off the biscuits and gravy with fried eggs.

Bacon, Chive & Horseradish Cream Cheese
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Bacon, Chive & Horseradish Cream Cheese

Prep: 10 minutes • Serves: 16

4 slices thick-cut bacon, chopped
2 packages (8 ounces each) cream cheese, softened
3 tablespoons chopped chives plus additional for garnish (optional)
2 tablespoons prepared horseradish

1.In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring frequently; with slotted spoon, transfer to a paper-towel lined plate.

2.In medium bowl, stir cream cheese, chives, horseradish and bacon until smooth. Makes about 2-1/2 cups

Approximate nutritional values per serving (2-1/2 tablespoons):
115 Calories, 11g Fat (6g Saturated), 31mg Cholesterol,
152mg Sodium 2g Carbohydrates, 0g Fiber, 1g Sugars, 3g Protein

Cherry-Fennel Mostarda
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Cherry-Fennel Mostarda

Prep: 15 minutes
Cook: 25 minutes • Serves: 12

2fennel bulbs, fronds removed, thinly sliced
1cup dark sweet cherries, pitted
3tablespoons light agave nectar
3tablespoons sherry or PICS white wine vinegar
1tablespoon PICS yellow mustard seed
1large navel orange, zested, pith removed and cut into 1-inch pieces

1.In large saucepot, cook fennel, cherries, agave, vinegar and mustard seeds over high heat 5 minutes or until mixture bubbles, stirring frequently; reduce heat to medium-low. Add orange; cook 20 minutes or until fennel is very tender, stirring occasionally.

2.In food processor, pulse fennel mixture and orange zest until slightly chunky. Serve warm or at room temperature. Makes about 2-1/2 cups.

Approximate nutritional values per serving (about 3-1/2 tablespoons):
49 Calories, 0g Fat (0g Saturated), 0mg Cholesterol,
157mg Sodium, 12g Carbohydrates, 2g Fiber, 9g Sugars, 1g Protein

Chef Tip:
Mostarda can be refrigerated in an airtight container up to 1 week.

Milk Stout Glazed Thick-Cut Bacon
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Milk Stout Glazed Thick-Cut Bacon

Prep: 5 minutes
Cook/Bake: 35 minutes • Serves: 12

1pound thick-cut hickory smoked bacon (about 12 slices)
1bottle (12 ounces) milk stout beer
1/3cup PICS light brown sugar

1.Position 2 oven racks to upper and lower positions; preheat oven to 400°. Line 2 large rimmed baking pans with parchment paper or nonstick aluminum foil; arrange bacon in single layer on prepared pans. Bake bacon 25 minutes or until bacon begins to brown, rotating pans halfway through baking; carefully drain off most bacon drippings from pans.

2.In small saucepot, cook beer and sugar over medium-low heat 30 minutes or until reduced to 1/2 cup; brush over bacon. Bake bacon 5 minutes or to desired doneness.

Approximate nutritional values per serving (1 slice):
224 Calories, 16g Fat (5g Saturated), 32mg Cholesterol,
787mg Sodium, 7g Carbohydrates, 0g Fiber, 7g Sugars, 13g Protein