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Recipe: Hot Pepper Cheddar Thumbprints

Posted by Rachel Roades on

These tasty appetizers have only 4 ingredients and will be eaten up as quickly as it takes to make them!

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Recipe: Hot Pepper Cheddar Thumbprints

Posted by Rachel Roades on

These tasty appetizers have only 4 ingredients and will be eaten up as quickly as it takes to make them!

Read more


Recipe: Ghost Pepper Meatballs

Posted by Rachel Roades on

Normally you won't find me making meatballs from scratch very often. Somehow when I turn them in the pan almost half of them fall apart. That's how I know I really got it together with this recipe- not a single one broke open while turning! I'll admit to being quite proud of how these turned out. 

Don't let the title frighten you off! These have a flavorful and slightly sweet bite to them without overpowering the dish. These would make a delicious cheesy meatball sub, a spicy appetizer, or a great twist to the traditional spaghetti and meatball night.

Ready? Let's start cooking!

Ingredients:

  • 1 lb. Ground Beef
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1/2 small onion, minced well
  • handful fresh spinach, chopped fine
  • 2 garlic cloves, minced
  • 1 heaping tablespoon Ghost Pepper Spread
  • salt (I used our Basil Infused Sea Salt for added flavor)
  • black pepper
  • paprika
  • cumin

Mix all ingredients together in a large bowl. Mix well, pockets of breadcrumbs or onion will cause difficulty forming the balls. I used a cookie scoop to create meatballs uniform in size. Lightly grease a large frying pan and put on medium heat. Sear the meatballs and turn frequently until browned on all sides. 

I love all the colors brought together by the hot peppers, spinach, and onions!

Next time I may even try stuffing these with a nice cheese to really get the crowd's mouths watering. Do you think a sharp cheddar or a creamy gouda would be best? Let us know if you try it!

A perfect way to warm up on a cold winter evening, we enjoyed these on a bed of buttered spaghetti noodles with some steamed broccoli. Simple and comforting. 

I hope you enjoy these as much as I did!

Read more

Recipe: Ghost Pepper Meatballs

Posted by Rachel Roades on

Normally you won't find me making meatballs from scratch very often. Somehow when I turn them in the pan almost half of them fall apart. That's how I know I really got it together with this recipe- not a single one broke open while turning! I'll admit to being quite proud of how these turned out. 

Don't let the title frighten you off! These have a flavorful and slightly sweet bite to them without overpowering the dish. These would make a delicious cheesy meatball sub, a spicy appetizer, or a great twist to the traditional spaghetti and meatball night.

Ready? Let's start cooking!

Ingredients:

  • 1 lb. Ground Beef
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1/2 small onion, minced well
  • handful fresh spinach, chopped fine
  • 2 garlic cloves, minced
  • 1 heaping tablespoon Ghost Pepper Spread
  • salt (I used our Basil Infused Sea Salt for added flavor)
  • black pepper
  • paprika
  • cumin

Mix all ingredients together in a large bowl. Mix well, pockets of breadcrumbs or onion will cause difficulty forming the balls. I used a cookie scoop to create meatballs uniform in size. Lightly grease a large frying pan and put on medium heat. Sear the meatballs and turn frequently until browned on all sides. 

I love all the colors brought together by the hot peppers, spinach, and onions!

Next time I may even try stuffing these with a nice cheese to really get the crowd's mouths watering. Do you think a sharp cheddar or a creamy gouda would be best? Let us know if you try it!

A perfect way to warm up on a cold winter evening, we enjoyed these on a bed of buttered spaghetti noodles with some steamed broccoli. Simple and comforting. 

I hope you enjoy these as much as I did!

Read more


Recipe: No Bake Cheesecake with Sour Cherry Spread

Posted by Sheila Rhodes on

Recipe for an easy no bake cheesecake with Small Batch Kitchen Sour Cherry Spread.

Read more

Recipe: No Bake Cheesecake with Sour Cherry Spread

Posted by Sheila Rhodes on

Recipe for an easy no bake cheesecake with Small Batch Kitchen Sour Cherry Spread.

Read more


Football Party Foods!

Posted by Sheila Rhodes on

We're pretty excited here in the Philadelphia area. Only one football game left for the season, and it's the BIG ONE! To celebrate, we came up with a few quick and easy snack recipes that will be great for a football watching party (or any time you need a snack or appetizer)!


Beer Spread and Mustard Sausages

  • 2 packages smoked sausages
  • 1 jar Small Batch Kitchen Beer Spread (any flavor works!)
  • 4 Tablespoons mustard (try our Roasted Garlic Whole Grain Mustard)

Drain sausages and put into oven safe dish. Spoon Beer Spread and Mustard over top. Bake in oven according to package directions, stirring once about half way through to coat all the sausages with the glaze. This Beer Spread/Mustard glaze is also great on ham or soft pretzels!

Read more

Football Party Foods!

Posted by Sheila Rhodes on

We're pretty excited here in the Philadelphia area. Only one football game left for the season, and it's the BIG ONE! To celebrate, we came up with a few quick and easy snack recipes that will be great for a football watching party (or any time you need a snack or appetizer)!


Beer Spread and Mustard Sausages

  • 2 packages smoked sausages
  • 1 jar Small Batch Kitchen Beer Spread (any flavor works!)
  • 4 Tablespoons mustard (try our Roasted Garlic Whole Grain Mustard)

Drain sausages and put into oven safe dish. Spoon Beer Spread and Mustard over top. Bake in oven according to package directions, stirring once about half way through to coat all the sausages with the glaze. This Beer Spread/Mustard glaze is also great on ham or soft pretzels!

Read more


Fried Green Tomatoes

Posted by Sheila Rhodes on

We have been really busy with production the past few weeks, and we are getting ready to go into our even busier season, so I wanted to take a moment and thank my kitchen assistant, Richelle, for all her hard work.

For lunch today, I cooked us up a batch of fried green tomatoes, from my CSA (Living Hope Farm). I served them up with a fresh chevre and a spoonful of our Hot Pepper Spread. Let's just say - lunch was delicious, and I need to share the recipe with you!

Fried Green Tomatoes with Chevre and Hot Pepper Spread 

Serves 4

 

Ingredients:

4 large, firm green tomatoes, sliced into 1/2" slices

Salt & Pepper to taste

1 cup finely ground cornmeal

1 teaspoon paprika

2 eggs

4 tablespoons milk

Oil, for frying

Chevre (about 8 oz)

Hot Pepper Spread 

 

Preparation

1. Sprinkle sliced tomatoes with salt & pepper, set aside.

2. Combine cornmeal and paprika in one bowl. Beat eggs and milk in a second bowl.

3. Coat the tomatoes with egg mixture, then dredge in cornmeal. 

4. Cover the bottom of a skillet with oil, place over medium high heat. 

5. When oil is shimmering, add tomatoes to the pan. Fit as many as you can without the tomatoes touching. Fry until nicely browned (about 2 minutes each side).

6. Transfer to paper towel lined plate. Repeat step 5 until all tomatoes are cooked.

7. Put tomatoes on a serving plate, top with goat cheese and Small Batch Kitchen Hot Pepper Spread. 

Enjoy!

 

Read more

Fried Green Tomatoes

Posted by Sheila Rhodes on

We have been really busy with production the past few weeks, and we are getting ready to go into our even busier season, so I wanted to take a moment and thank my kitchen assistant, Richelle, for all her hard work.

For lunch today, I cooked us up a batch of fried green tomatoes, from my CSA (Living Hope Farm). I served them up with a fresh chevre and a spoonful of our Hot Pepper Spread. Let's just say - lunch was delicious, and I need to share the recipe with you!

Fried Green Tomatoes with Chevre and Hot Pepper Spread 

Serves 4

 

Ingredients:

4 large, firm green tomatoes, sliced into 1/2" slices

Salt & Pepper to taste

1 cup finely ground cornmeal

1 teaspoon paprika

2 eggs

4 tablespoons milk

Oil, for frying

Chevre (about 8 oz)

Hot Pepper Spread 

 

Preparation

1. Sprinkle sliced tomatoes with salt & pepper, set aside.

2. Combine cornmeal and paprika in one bowl. Beat eggs and milk in a second bowl.

3. Coat the tomatoes with egg mixture, then dredge in cornmeal. 

4. Cover the bottom of a skillet with oil, place over medium high heat. 

5. When oil is shimmering, add tomatoes to the pan. Fit as many as you can without the tomatoes touching. Fry until nicely browned (about 2 minutes each side).

6. Transfer to paper towel lined plate. Repeat step 5 until all tomatoes are cooked.

7. Put tomatoes on a serving plate, top with goat cheese and Small Batch Kitchen Hot Pepper Spread. 

Enjoy!

 

Read more