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Tricolore Peppercorns Recipes

Easy Chicken Parm

Take 4 boneless chicken breasts and pound them to 1/2" thickness by placing them in-between plastic wrap or wax paper and hitting them with a frying pan. Mix one egg and two tablespoons of milk in a bowl with a little freshly cracked Tricolore Peppercorns. Set aside. Take 1 cup of prepared breadcrumbs (or better yet, make your own by putting fresh bread in the food processor and pulsing (4 pieces makes about a cup). Mix 2 Tablespoons Great Garlic and 1 Tablespoon Viva Italianoin with the crumbs and place 1/2 the mixture on a plate.

Take one breast and run it through the egg mixture. Take out of the egg mixture and set on the plate with the crumbs. Put more crumbs on top of the breast and gently pat until covered. Set aside on another plate. Repeat until all breasts have been breaded.

Heat about 3 Tablespoons of Roasted Garlic Oil in a large frying pan. When hot, place the chicken breasts in the pan and cook until done, turning over once. When done, place on a plate or in a glass baking dish. Pour prepared tomato sauce or a can of diced tomatoes that have been drained over the top. (Want fresh? Just use freshly sliced salad tomatoes instead- delicious!) Sprinkle with Low Fat Mozzarella and put under the broiler until cheese bubbles. Enjoy!

Lemon Chicken

8 chicken breasts, skinned and boned
1 cup fresh lemon juice
1 cup flour
1 t Great Garlic
1/2 t freshly ground Tricolore Peppercorns
1/4 cup Lemon flavored oil
1 T grated lemon zest
1 T brown sugar (or Splenda)
1/8 cup chicken stock
2 lemons, sliced paper thin
  • Combine chicken and lemon juice in a bowl just large enough to hold them comfortably. Cover and marinate in refrigerator 8 hours or overnight. Turn occasionally.
  • Drain chicken thoroughly and pat dry. Fill a plastic bag with flour, Great Garlic and pepper and shake to mix. Put two pieces of chicken into the bag and shake coating completely.
  • Preheat oven to 350 degrees. Heat oil in frying pan until hot. Fry chicken pieces a few at a time until brown and crisp. This will take about 6-8 minutes per batch.
  • Arrange chicken in a single layer in a shallow baking pan. Sprinkle evenly with lemon zest and sugar. Mix chicken stock and lemon juice together and pour around chicken pieces. Put a slice of lemon on top of each piece of chicken. Bake chicken for 35 to 40 minutes, until golden brown.

Filet Mignon with Tricolore Peppercorn and Blue Cheese Sauce

4 pieces of cleaned filet, weighing 7 oz. each
2 tbsp. Tricolore Peppercorn, cracked
2 tbsp. Roasted Garlic oil
1/4 c. blue cheese, crumbled
1/2 c. light cream
1 c. beef stock or brot
h 1/3 c. brandy
Salt to taste

Lightly salt the tenderloin, then roll them in the peppercorns, pressing down the pepper into the filets. Heat the oil in a large skillet, until very hot. Add the filets and cook over high heat for 2 minutes on each side or until desired doneness. Lift them out of the skillet and keep warm on serving platter while making the sauce.
Deglaze the skillet with the brandy.. Stir in cream and blue cheese, scraping the bottom of the skillet to dissolve any meat glace. Add brown sauce and let reduce until desired consistency. Adjust seasoning. Pour over the tenderloin and serve immediately.

Mary's Hummus

(Recipe of the month winner! Contributed by Mary R. of Saratoga Springs, NY and a customer favorite!)
  • Place 1 can (~16 oz) of chick peas (garbanzo beans), 2 teaspoons of lemon juice, 3 Tablespoons of Tahini paste (available in most grocery stores) and 2 T of Great Garlic OR Southwestern OR Garden harvest Blend (add 2 T water as well with the Garden harvest) in a food processor. Pulse.
  • While pulsing, add 1/3 C Roasted Garlic Flavored Oil or 1/3 C Lemon Flavored Oil with Salt / Fresh cracked Tricolore peppercorns to taste.
  • Pulse until desired consistency is achieved. You may add a little more oil or a little water to mixture to change the consistency if desired.

Great Garlic Croutons

  • Take a stick of butter or margarine and heat until just melted in the microwave. Add 2 Tablespoons of Great Garlic, salt and freshly cracked Tricolore Peppercorns to taste.
  • For Croutons: Cut the loaf into the desired sized cubes. Place cubes in a big plastic container with a lid. Pour butter mixture over the cubes, place the lid on the container and shake until all cubes are coated. Pour onto a cookie sheet and bake at 300 for 20-30 minutes, or until desired crispness is met.

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