Recipe of the Week

Friday, June 24, 2011

Smoked Turkey with White BBQ Sauce

Barbecue sauce is a staple of summer time smoked meats and grilled foods. Choosing the right sauce for each item can be tricking when there are a variety of sweet, savory and spicy sauces available. Try breaking away from your favored sauce and create new flavors from different regions like this Alabama traditional White BBQ Sauce. It is a refreshing new taste to northerners and goes especially well on grilled and smoked poultry sided with sweet potato fries.

Smoked Turkey with White BBQ Sauce


- 1 cup Mayo
- 1/2 cup Apple Vinegar
- 1 1/2 teaspoon Prepared Horseradish
- 1 teaspoon Salt
- 1 1/2 teaspoon Black Pepper
- 1/2 teaspoon Ground Cayenne Pepper
- 1/4 cup Apple Juice
- 2 Triple T Specialty Meats Smoked Turkey Tenders


Mix all above ingredients together (excluding the turkey) and refrigerate for at least 8 hours, giving the flavors time to mingle. Warm turkey tenders on a baking sheet in a 350° oven for 20-25 minutes. Then serve the white barbecue sauce in a side dish for dipping or pour over the turkey. Note that the sauce is thin, so is likely to mix with other items on your plate if not served in a separate side dish, but will taste great on everything.


Friday, June 10, 2011

Breakfast Sausage & Spinach Mini Quiches

Did you know that you can turn any quiche recipe into mini quiches? Try it with this breakfast sausage and spinach quiche recipe, it is amazing! Nothing beats a hearty Saturday morning breakfast. Pair this with a side of fruit. The mini quiches are also great for on the go, going to the ball park, family reunion or traveling. They reheat well, so can be made the night before a long drive in a car.

Breakfast Sausage Mini Quiches


- single pie crust
- 1/2 cup onion, chopped
- 1/4 lb. Triple T Meats' Ground Breakfast Sausage
- 8 eggs, beaten
- 1/2 cup sour cream
- 1/2 cup half and half
- 1/4 teaspoon salt
- 3 cups of fresh spinach, chopped
- 2/3 cup shredded mozzarella cheese
- 1/2 cup shredded swiss cheese


Line your pie crust in the pan, making sure to non-stick spray it first. Than double line the crust with foil and bake for 8 minutes in a 450° oven. If you are making them into mini quiches, first form your dough into a 1 1/2" diameter ball, than flatten out and line cupcake pan.

If making it into a 9-inch pie, remove foil and bake for an additional 4-5 minutes at 325°. If making mini quiches, skip this step.

In skillet, cook the ground sausage and onion until the ground sausage is no longer pink and the onion is tender. Drain and pour into a large bowl. Add beaten eggs, sour cream, half and half, salt, spinach and cheeses. Mix well.

Pour the mixture into the pre-baked pie crust or mini crusts. Bake for 30-40 minutes in a 325° oven or until a toothpick comes out of the middle clean. Let stand for 10 minutes before serving.