Recipes from German Festival, Tomball, TX - 3/26/2022

Ingredients

1 1/2 cups mayonnaise - your choice

1 cup Greek Yogurt or Sour Cream

1 bunch fresh washed cilantro

1 TBS Sandel Salt Blend:  Jalapeño Garlic & Chive Sea Salt 

 1 fresh jalapeño, seeded and cut into strips 

Juice from 2 fresh squeezed limes

DIRECTIONS 

1.   Place all ingredients into a food processor or blender, and blend until desired texture.

2.  Pour the dressing into a clean glass jar or container of your choice and refrigerate.

 Ingredients

4-5 lb Pork Roast

2 TBS Olive Oil

1/2 - 3/4 cup - any Sandel Herb Blend (but not the herbed salts)

DIRECTIONS

1. Cover the roast well with the olive oil and then the herb blend.

2. Wrap completely with plastic wrap.

3. Place the wrapped pork roast in the refrigerator overnight or for up to three (3) days.

4. Cook overnight in a crockpot until the roast falls apart with a fork.  

NOTE: On the day of the German Festival, one roast was cooked using our Smokey Basil Blend, and the other was cooked using our Provence Blend.

Ingredients 

4 -5 medium size Chicken Breasts

2 TBS Olive Oil

½ cup ANY Sandel Herb

Jalapeño Pickled Onions

15-20 - 5” diameter – tortillas (street tacos) – flour or corn  

DIRECTIONS

 1.   Place fresh or thawed chicken breasts in a large storage bag. Use 1/2 cup of ANY Sandel Herb Blend to marinate with the oil for several hours. (It’s best if left to marinate overnight in the refrigerator.) 

2.  To prepare the chicken, remove the chicken breasts from the marinade and place them in a hot skillet containing 2 TBS of oil.  Cook until just done. Do not overcook as the chicken will dry out. OR – YOU CAN GRILL OR OVEN ROAST THE CHICKEN BREASTS.  Once cooled, cut the chicken breasts into small strips to fit in the small tacos. Leave in the warm skillet until ready to assemble the tacos. 

3.  Combine the chicken, Jalapeño Pickled Onions, and Creamy Cilantro Lime Dressing in each taco. (You can warm the tacos if desired.)  

 NOTE: On the day of the German Festival, some of the chicken was cooked using our Smokey Basil Blend, and other chicken was cooked using our Provence Blend. 

Ingredients 

2-lb package frozen diced hash browns

1-lb package thinly sliced bacon

1 cup chopped onion

1 cup chopped celery

4 TBS butter

1/2 cup appli cider vinegar

2 TBS Sandel Herb Garden Provence Bldne

1 TBS Sandel Herb Garden Roasted Garlic & Chives Sea Salt

1 TBS Sugar

2-3 TBS Dijon mustard

1 TBS cornstarch - or 1 TBS flour stirred into 1 cup bouillon chicken broth

DIRECTIONS

1. In a glass bowl, microwave frozen hash browns for 8-10 minutes, stirring occasionally until done.

2. Cut bacon into 1-in pieces (kitchen shears work great).

3.  Sauté the bacon until nice and crisp. Drain bacon on a paper towel and reserve 5-6 TBS of drippings in the skillet. 

4.  In the same skillet, sauté onions and celery in the bacon drippings about 2-3 minutes, adding in the 4 TBS of butter. Set aside. 

5.  Prepare the vinaigrette dressing: Stir together the vinegar, Sandel Herb Garden seasonings, sugar, mustard, and cornstarch (or flour) mixture.

6.  Stir into the sautéed onions and celery set aside in the skillet, and simmer until it thickens. (About 1 minute) 

7.  Pour vinaigrette over the cooked hash browns and slightly toss. Serve hot. (This can be refrigerated and warmed the next day or kept warm in a crockpot.)