eGourmet Recipes

Filling Ingredients
6 slices pancetta, chopped
2 tbsp extra-virgin olive oil
1 small shallot, finely chopped
2 teaspoons sugar
2 tbsp Pear Balsamic Vinegar
1 bunch, about 10 ounces, flat-leaf spinach
Salt and pepper

In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain.

Reduce heat to medium. Add oil and shallots to the pan and let the shallots sauté 2 minutes.

Add sugar and cook sugar with shallots 1 minute.

Add pear balsamic vinegar to the pan, scraping up pan drippings.

Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette.

Add crisp pancetta to the salad, toss and remove from heat.

Place salad on a platter for service.

• 1 bell pepper (green)
• 1 bell pepper (red)
• 1 red onion
• 2 cloves garlic
• 4 medium sizes tomatoes
• ½ cup vinegar
• ½ cup Kinloch Plantation Pecan Oil
• 1 tablespoon oregano
• 1 tablespoon cumin
• ½ cup of ketchup
• 1 tablespoon of hot sauce 

 Chop the bell peppers, onion, garlic and tomatoes (without any seeds) in little squares. Whisk all ingredients in a bowl or process briefly in a blender.

 Use to baste steak while grilling or as a mix sauce to accompany any steak. Store in an airtight container in the refrigerator for up to 1 week.

1.5  lbs. ground turkey
2 medium chopped onions
3 cloves fresh cracked garlic
1 drained and rinsed 16 oz can kidney beans
1 drained and rinsed 16 oz can black beans
2 – 14.5 oz cans sliced or diced tomatoes.
1 – 8 oz can tomato sauce
1 Tbsp. Mitch’s Oh Yeah! Original Spice Blend
1 Tbsp. chili powder
1 tsp. salt
1 tsp. fresh ground pepper

Brown ground turkey, onions and garlic. Transfer to slow cooker. Stir in remaining ingredients. Cover slow cooker and cook on low 8-10 hours or on high for 4 hours. Garnish individual servings with sour cream or cheddar cheese.