Thursday, November 29, 2012

Perfect for the upcoming holidays

GMB Specialty Foods is currently having a special on the Fudge Fatale Duo Pack! Perfect as a gift to your friends or even to yourself (we all deserve something nice once in a while).  You can also take an additional 10% if you enter HolidayCheer at checkout.  You can check out some unique recipes for the Fudge Fatale line here.  Also, if you want to include a customized note with your gift pack, make sure you leave what you want written in the "comments" box at checkout.  Enjoy and happy holidays!

Tuesday, November 27, 2012

Try out this recipe tonight!

There's nothing better to go along with these holidays like new, exciting dinners with the family! Garlic Survival's newest recipe, Roasted Rack of Lamb, will surely leave you wanting more.  Using Garlic Survival's Garlic Infused Olive Oil along with some fresh crushed garlic will satisfy any garlic lover's needs.  Enjoy! 

 Roasted Rack of Lamb


Prep Time: 20 Minutes

Cook Time: 20 Minutes

Total Time: 40 Minutes





  1. 1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.

  2. 2. In a large bowl, combine bread crumbs, Garlic Survival Crushed Garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons Garlic Survival Garlic Infused Oil to moisten mixture. Set aside.

  3. 3. Season the rack all over with salt and pepper. Heat 2 tablespoons Garlic Survival Garlic Infused Oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

  4. 4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

    Also for the holidays, use the code: Yournextpurchase at checkout to get 10% off your entire order! 

Tuesday, November 20, 2012

Great Salad for Thanksgiving

Here is a great idea for a salad for that perfect Thanksgiving dinner.  Make sure you check out the specials section also; there are some great marinades that will add that extra something to Thanksgiving.  Also, here is a nice little discount you can use on your next purchase that will be applied when you check out.
Code: Yournextpurchase

  1. Grilled Chicken Salad with Tarragon Dressing



  • 1 cup Edelweiss Tarragon Dressing
  • 2 large juicy tomatoes, sliced
  • 1 lb. grilled chicken breasts, sliced
  • 9 oz. fresh watercress, rinsed and dried
  • 1/2 cup bean sprouts, soaked for 20 minutes in cold water, then drained well and patted dry
  • several leaves of parsley or cilantro


  1. 1) Slice chicken beasts in 1/4 width strips.

  2. 2) Grill chicken strips.

  3. 3) Assemble salad, divide the tomato slices among 4-6 individual plates.

  4. 4) Toss the grilled chicken, watercress, bean sprouts and parsley or cilantro leaves together.

  5. 5) Divide the salad ingredients among the plates.

  6. 6) Adjust the seasoning in the dressing, if necessary. Spoon the dressing over each salad and serve.

  7. .

Thursday, November 15, 2012

Great Idea for all that leftover turkey from Thanksgiving

Hey there! Thanksgiving is just around the corner and you know what that means, great food with plenty of leftovers! I don't know about you, but sometimes leftovers are just repetitive and boring.  Here is a great idea to turn those bland leftovers into something new and delicious.

 Turkey Sandwiches With Cranberry Mustard

 Prep Time: 15 Minutes
Cook Time: 2 Minutes

Total Time: 17 Minutes




  • 1 loaf French bread

  • 4 tablespoons margarine

  • 8 ounces sliced deli turkey meat

  • 8 slices provolone cheese

  • 8 slices precooked bacon



  1. 1. Preheat the oven broiler.

  2. 2. Cut the bread into four pieces, and split lengthwise almost all the way through for four sandwiches. Spread margarine on the inside of each piece. Place on a baking sheet, cut side up.

  3. 3. Toast bread under preheated broiler until lightly browned, 1 to 2 minutes. Remove pan from the oven.

  4. 4. Layer 4 pieces of bread with 2 slices each of the turkey, cheese, and bacon. Remove the remaining 4 slices of bread from the baking sheet and reserve for sandwich tops. Cool bread slightly, and spread mayonnaise onto the cut side of each of the 4 top slices.

  5. 5. Place the bread with turkey and cheese under the broiler just until the cheese melts, about 1 minute. Remove from the broiler, and spread 1 tablespoon Norman Bishop Cranberry Mustard over each sandwich. Layer with the tomatoes and lettuce. Place a top bread slice over each half, and serve.