Gorgonzola Sauce over Beef Tenderloin

This is a great topping for beef, chicken, even burgers.  It's just a great sauce.
One review said, "it is a perfect complement to the beef tenderloin seared in butter. We have this with button mushrooms, twice baked potatoes and walnut cranberry baby greens salad."
Another review said, "I liked the idea of using half and half instead of heavy cream, so I did that. I was a bit worried about the sauce in general, because after about 30 minutes of boiling, the half and half did not seem to thicken up. I just threw the cheese in at that point, and it thickened up immediately."
Also, you cut down the recipe for just 2 people and that works just fine.

Ingredients

4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley
Directions
Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Garlic Herb and Parmesan Butter

After a brisk walk at the Springfield Nature Center this morning, and with light jazz music playing on my stereo, I am now ready to concentrate on planning this evening's meal. 

As an appetizer I have a Breton Mini Cracker topped with a small slice of Brie Cheese and a spot of Tobasco Red Pepper Jelly.





Dinner will be Steak and Baked Potato topped with Garlic Herb and Parmesan Butter.

Make this butter ahead so that the spices have time to infuse the butter.

Garlic Herb and Parmesan Butter


Ingredients
8 ounces softened unsalted butter **
4 cloves garlic, minced
2 tablespoons fresh flat leaf parsley, chopped
2 tablespoons fresh basil, chopped
2 tablespoons green onion, chopped
1/4 cup grated parmesan
Salt and pepper, season to taste

Directions

Combine all ingredients and refrigerate.
 

Chicken Breasts With Poblano Sauce

Thanks to Recipe Pubs and Tony Manios for sharing this simple recipe for a Poblano Sauce served over Chicken. Purchase your Poblano peppers at Harter House Supermarket.























Ingredients

•6 to 8 boneless, skinless chicken breast halves, cooked and kept warm
•2 large poblano peppers, roasted, peeled and deveined
•1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
•1 clove garlic, finely chopped
•1 teaspoon granulated chicken flavor bouillon
•1 tablespoon butter or margarine
•2 teaspoons all-purpose flour





Preparation

1.PLACE evaporated milk, peppers, garlic and bouillon in blender; cover. Blend to desired consistency (chunky or smooth sauce).

2.MELT butter in medium saucepan over medium heat. Stir in flour, stirring constantly until smooth. Gradually stir in poblano mixture. Cook over medium heat, stirring constantly, until mixture comes just to a boil and thickens. Makes about 2 cups.

3.TO SERVE, cooked chicken breasts can be placed on individual plates or all on serving platter. Spoon sauce over chicken breasts. If any sauce is remaining, place in bowl or small pitcher for all to enjoy.

Nutiva Organic Extra Virgin Coconut Oil

 

Find this Item at Harter House World Flavors in Springfield, Mo.

Discover Nutiva Organic Extra-Virgin Coconut Oil, a high-quality health food.

I also found some very interesting information regarding the benefits of coconut oil at this website; http://products.mercola.com/coconut-oil/


I personally enjoy the taste and health benefits of coconut oil, especially a specific brand of it I found called Nutiva Organic Extra-Virgin Coconut Oil

Nutiva Organic Extra-Virgin Coconut Oil is certified organic and does not contain any genetically modified organisms in it. Actually, this product is made from fresh coconuts and cold-pressed at controlled temperatures within two hours of being chopped for the freshest taste and highest quality oil possible.

 

Coconut oil is a solid at room temperature and melts at 76 degrees. The first time I ever used Nutiva Organic Extra-Virgin Coconut Oil as a replacement for butter, it looked and smelled so exotically wonderful that I had to eat a bit straight up! When I did, I could feel it melting in my mouth as I took my taste buds on a tropical adventure. Holy cow this stuff's AWESOME! And it really is so good for you, too.

Here are just a few of the known benefits of consuming coconut oil found on the Nutiva website:

- Lowers the risk of heart disease
- Promotes weight loss and maintenance
- Improves the body's immune system
- Decreases risk of cancer and other such diseases
- Boosts your metabolism
- Excellent source of quick energy
- Keeps skin healthy and young
- Allows the thyroid gland to function properly
- Prevent bacterial and viral infections
- AND MUCH MUCH MORE!!!

Another neat aspect of Nutiva Organic Extra-Virgin Coconut Oil is that it is unrefined, chemical-free, unfermented, unbleached, undeodorized, and unhydrogenated. While all of that may sound like the common sense way to make coconut oil, 99 percent of companies that make and manufacture coconut oil do just the opposite of all of those things. Not good!

The real proof that this product is far superior to most other coconut oil brands is in the look and taste. While some coconut oils have an off-white color and are basically odorless (from all the bleaching and processing they do to it), Nutiva Organic Extra-Virgin Coconut Oil has a beautiful and bright white color to it like fresh coconuts do, a rich aroma that makes you feel like you are in a tropical paradise, and even has the authentic flavor of real coconuts. I LOVE the taste of coconut, but not the texture, so this stuff is perfect!

Imported directly from the Phillipines, Nutiva Organic Extra-Virgin Coconut Oil comes from traditional palm trees only, not from any hybrid versions. This is a very important distinction when you are wanting to get the best possible coconut oil to enjoy as part of your low-carb lifestyle. Don't settle for less than the best, GET THE BEST!

No-Bake Cocoa Almond Coconut Cookies (Paleo)

Try these yummy Cocoa Almond Coconut No-bake Cookies.

Ingredients:

1/3 cup honey (you can probably reduce the amount of honey even more)
1 1/2 Tbsp. cocoa
1/3 cup Nutiva Organic Extra-Virgin Coconut Oil

1/3 cup almond butter
1 tsp. vanilla
2 cups dried, unsweetened coconut

Directions:

1. Put honey, cocoa, and coconut oil (or butter) in a medium saucepan over medium-high heat.
2. Bring mixture to a boil. Boil for 1 minute and immediately remove from heat.
3. Stir in the almond butter and vanilla until it is incorporated.
4. Stir in coconut.
5. Scoop by spoonfuls unto wax paper or parchment paper and put in the fridge until hardened and set.

*Store at room temperature or the fridge. I prefer the texture of the cookies stored in the fridge.
Serves: 8-10

A Cowboy Griller for dinner tonight!

If you have never had a Cowboy Griller, you don't know what you are missing.

Harter House Supermarket makes them fresh in our full service meat department at all locations.

No need to spend time preparing ahead, just pick them up, put in the oven and they are ready to enjoy in 45 minutes.

This week, Jan 20 to 26, 2016,  Cowboy Grillers are on sale for just $3.99 lb.  

 

The Cowboy Griller is a chicken breast stuffed with banana peppers (some recipes call for jalapeno peppers) and pepper jack cheese, then wrapped in bacon.

Our process is to take a large fresh chicken breast. Lay flat with the large end toward you. Use a sharp knife to cut a pocket in the middle of the breast.
Stuff approximately 2 ounces of pepperjack cheese (a stick about 1 inch wide and ½ inch tall) into the chicken breast. Stuff approximately 1 ounce of mild banana peppers to each side of the cheese stick.

Take two slices of our famous Harter House double smoked bacon. The first slice goes around the breast from head of breast to back of breast. The next piece goes around the middle of the breast. Place a toothpick to hold the bacon in place.

Grill the chicken breast over indirect heat or place in the oven from a thawed state at 350 degrees for 45 minutes.  Enjoy!

Carrot and Avocado Salad Recipe

Once in a while I have to choose something healthy rather than rich and indulgent.  I have enjoyed this salad many times.

You'll find everything you need at Harter House and Harter House World Flavors.

If you love salads but are tired of making the same old leafy greens with vinaigrette dressing this recipe is for you! It is time to try something new. Break away from a purely green salad, and try adding some excitement to your normal eating routine. This is a very quick recipe that anyone can make.
Serves 2 people

Ingredients:
For the salad:
4 Cups of Carrots (grated or sliced)
1/2 Cup Cilantro
1/2 Cup parsley
1 Avocado
1 Green Onion
1/2 Cup Sesame Seeds

For the dressing:
2 TB Flax seed Oil
2 Limes
1 1/2 TB Soy Sauce
1 TB Ginger
1 TB Coriander
Method:
For the salad:
Step 1: Chop your Cilantro, Parsley, and Carrots. You can also use a grater for your Carrots.
Step 2: Mix all three into a medium size bowl.
For the Dressing:
Step 1: Place all the dressing ingredients into a food processor.
Step 2: Mix until everything is well blended
Step 3: Pour dressing on top of the salad
Step 4: Toss on the 1/2 Cup Sesame Seeds
Recipe by Julie Morris

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Harter House History - Your Old Fashioned Neighborhood Butcher Shoppe

You cannot talk about the success of Harter House, without recognizing the contributions and leadership of Jerry and Barbara Bettlach.

The Bettlach’s started small, very small. In 1973, the first Harter House was only 15 feet wide and it had meat cases so old that they had incandescent bulbs instead of fluorescent bulbs. Jerry and Barbara’s 1st day sales were $111. From that point things just got better and better.

Jerry Bettlach learned his meat cutting skills from his father and uncles, starting at the age of 13. His grandfather, who had migrated from Eastern Europe in the late 19th century, opened the first meat market owned by the family in St. Louis, Mo.
“We still make bratwurst and several homemade sausages from recipes passed down through generations."

Today, three of Jerry and Barbara’s five children, Michele, Butch & Kathy, still work at one or more Harter House locations. Mike Bettlach sells business and work comp insurance to Supermarkets and Dan Bettlach passed away from Cancer in 2009. Also nine grandchildren are actively involved.

Throughout his meat-cutting career Jerry’s experience included all full service and then later all self-service merchandising, but Jerry always knew that what the customers really liked was full service, so that was what he decided to build his business on.

Jerry and Barbara’s approach to doing business was, “We want to be known for quality, friendliness and good service to our customers, and to be liked and respected by our employees.” When talking about our meat products, “We are determined to market only the highest quality available in meat and meat products.” Barbara explained, “We believe the key to customer service and satisfaction is to make the effort to get to know the customers and their likes and to provide exceptional products and service.”

In a highly competitive market, we’ve experienced steady growth over the past 43 years with very minimal advertising through most of those years. Our experienced employees merchandise meat, produce and many other products without worrying about the competition.”

If there is one thing that we can point to that might account for the growth and success of Harter House, Barbara noted, “Just good employees that stick closely to the basics of the business – quality products and exceptional service. And they consistently give 100% every single day! We have several long term employees and that enables us to just do “what we built the business on” a little better every year. There is no substitution for experience.


This picture was drawn by past employee Joe Bauer in 1977, and a copy hangs in every store location today.  Joe has gone on to be an Oscar and Emmy winning Special Effects Supervisor for his work in many major motion pictures and most recently receiving accolades for Game of Thrones.

Pictured here from Left to right is;

Butch Bettlach, Jerry Bettlach, Dale Dothage, Clifford White, Rick Kutz, Don Ivie, Chris Graham, John Lemmons, Mike Macchi, Tom Tipton, and Vince Graham.

How many of these men do you recognize?

How many are still employed at Harter House?
Butch is in Hollister, John still works at Republic Road in Springfield, and Dale just recently retired.
 

You can’t just throw meat into the service case and expect it to sell. Presentation is of paramount importance. A lot of hard work goes into making meats and other perishables look well merchandized and appetizing. Harter House meat cutters definitely have the experience. Any cut of meat a customer wants, we will customize cut. Many supermarkets don’t have butchers with the talent to custom cut and then also cut and merchandise what is remaining after a custom cut.

When asked what Harter House has, that the average supermarket does not, Barbara Bettlach replies, “Service, Service, Service.” Also important is ever-present personnel.
Throughout the store it is our intent that you will be greeted 6 to 8 times from every employee you come into contact with. “How can I assist you today?”
In other supermarkets, meat cutters are encouraged to wait on customers as fast as possible so they can get back to cutting meat, what they were hired to do. Harter House butchers are always present to help customers. You'll never be asked to ring a bell for assistance.

Customers depend on Harter House butchers to tell them how to prepare various meat cuts. All butchers are trained to be knowledgeable and helpful.

Harter House stores will always be smaller stores because customers are glad to find a place they can be waited on. They can go to the same large chain for 10 years, and no one will know their name. “We remember names,” Barbara Bettlach says. “It’s part of our business.”



Additional Fun Facts
Nov. 1973 – 1st Harter House Old Fashioned Butcher Shop - 629 W. Sunshine is purchased from Charlie Shaup – Current Republic Road store manager, Dale Dothage, was Jerry & Barbara’s very 1st employee hired.

April 1975 – Moved the business, Harter House Quality Meats, to 1029 S. Campbell. This store had 3 times the floor space as the 1st location. This store was later sold to family relative Jim Trimble.
October 1976 – Harter House Quality Meats, 721 N. Glenstone at Chestnut Expressway was an additional store opening featured a full service meat & full line of groceries. This store was closed to relocate to 1500 E. Republic Road in 1989.
August 1981 – Additional Harter House Quality Meats opening on Highway 13 in Kimberling City, Mo.
October 1989 – Harter House Quality Meats, 1500 E. Republic Road – October 20th Ribbon cutting was held on Jerry Bettlach’s 51st birthday. Store is owned today by Barbara Bettlach.
Feb 1997 – Jerry Bettlach passed away from Cancer.
June 2002 - Harter House Markets, 421 E. Old Route 66, Strafford, Mo. Opens.  First owned by Jerry (Butch) Bettlach, Jr., wife Lisa and 3 sons, Andrew, Bradley and Jacob Bettlach, it is today owned by Brad Bettlach.
Spring 2006 - Additional Harter House Quality Meats opened in Hollister, Mo. This store is owned and operated by Butch & Lisa Bettlach
June 28, 2005 - Groundbreaking ceremony for the new store at 1625 S. Eastgate lot was held. 
Spring 2006 – New store opened at 1625 S. Eastgate near the NE corner of Sunshine and Highway 65. This store is owned by Randy and Kathy Richards, and Barbara Bettlach.



April 11, 2008 Harter House World Flavors opened.
Nov 1, 2008 - Republic Road Store Remodel completed
July 8, 2010 - Nixa Harter House Opens. Owned by Andrew Bettlach.

January 1, 2016 - Andrew Bettlach takes over ownership of the Republic Road Store.