CHORIZO EGG ROLLS
PREP TIME: 5 Minutes
COOK TIME: 25 Minutes

Ingredients:

  • 1 lb. Hatfield Recipe Essentials Chorizo
  • 1 Tbsp. fresh garlic minced
  • 1 tsp. black pepper
  • 1 tsp. salt
  •  1 tsp. ground cumin
  • 1 ¼ cups – canned black beans, drained and rinsed
  • 1 ¼ cups – fresh or frozen corn kernels
  • 18 egg roll wrappers
  • 2 fresh avocadoes, peeled, pitted, and sliced
  • Egg wash – 1 egg, beaten
  • Pico de Gallo, chipotle buttermilk dressing

Directions:

  •  Preheat deep fryer to 350F.
  • In a large skillet over medium heat cook the chorizo and garlic, 10-15 minutes until cooked through.
  • Remove from the heat and let cool. Add the pepper, salt, cumin, black beans and corn to the cooled chorizo mixture.
  • To assemble the eggrolls, lay out one egg roll wrapper at a time and scoop ¼ cup of chorizo filling to the center place 2 pieces of avocado on top of mixture.
  • Brush edges of wrapper with egg wash. Roll up to enclose filling. Repeat with the remaining wrappers and filling.
  •  Working in batches, fry egg rolls until golden brown for 3-5 minutes.

To serve:

  •  Cut egg rolls on the bias. Place 2-4 halves on a plate with Pico and dressing.

For more recipes, please visit: www.simplyhatfield.com/recipes.

CHEESY SAUSAGE PULL APART PIZZA BREAD
PREP TIME: 15 Minutes
COOK TIME: 35 Minutes
SERVING SIZE: 10-12

 

Ingredients:

  • 1 bag frozen dinner rolls (Parker House or white dinner roll – approximately 24 per bag)
  • 1 Tbsp. Olive Oil
  • ½ lb. Recipe Essentials Sweet Italian Sausage
  • ½ lb. Recipe Essentials Hot Italian Sausage
  • Combine 1 teaspoon of each: dried oregano, dried basil, garlic powder, onion powder and black pepper. Crushed Red Pepper (optional)
  • ¼ cup onion, minced
  • ½ cup parmesan cheese
  • 2 cups shredded mozzarella
  • 1 cup shredded asiago cheese
  • ½ cup melted butter (4 oz)
  • Marinara sauce (store bought or homemade)

Directions:

NOTE: Cook Time 35 minutes (Does not include time for dough to rise – 2 hours)

  • Preheat oven to 375F
  • Place dinner rolls on parchment paper and let thaw for 20-30 minutes. Using a sharp knife, half each roll (note they should still be cold and a bit frozen).
  • In a large skillet, heat oil over medium high heat. Add the onion cook until it becomes translucent (approximately 2 minutes), then add the sausage and cook until no longer pink. Set aside and cool.
  • In a medium bowl, combine the dried herbs. Add the bread dough in the herb mixture; then the melted butter and parmesan, toss together until coated.
  • Spray the bottom of a spring form pan or 13×9 pan with cooking spray. Arrange ½ of the rolls on the bottom.
  • Sprinkle ½ the asiago cheese, ½ the sausage mixture and ½ the mozzarella and repeat for the next layer.
  • Cover with plastic wrap and let the dough rise for approximately 2 hours.
  • Uncover and bake for 35 minutes until puffed and golden brown.
  • Heat Marinara and serve with pull apart bread.

 

For more recipes, please visit: www.simplyhatfield.com/recipes.

GROUND PORK LASAGNA CUPS
PREP TIME: 10 Minutes
COOK TIME: 10 Minutes
SERVING SIZE: 6

Ingredients:

  • 1 lb. Hatfield® Recipe Essentials (your choice of ground pork, sweet or hot Italian sausage or Blended ground pork with mushrooms)
  • ¼ cup onion, chopped
  • 1 tsp. minced garlic
  • ½ tsp. dried oregano
  • ¼ cup fresh basil, chopped
  • 1 box (9oz) frozen chopped spinach, defrosted, drained, squeezed dry
  • ½ cup ricotta cheese, drained
  • 1 cup grated Parmigiano-Reggiano cheese, plus extra for serving
  • 1 cup shredded mozzarella, plus more to top the cups
  • 1 egg, beaten
  • Salt and fresh ground pepper, to taste
  • 2 Tbsp. olive oil
  • 24 wonton wrappers (approximately ½ pack of wrappers)
  • Marinara Sauce (homemade or your favorite store bought)

Directions:

  • In a large sauté pan over medium high heat, add 1 tablespoon of olive oil, add onion and garlic; sauté until onions become translucent, then add the Recipe Essentials product and cook until no longer pink; drain. Set aside.
  • In a large bowl, combine ricotta, oregano, fresh basil, cheeses, spinach and egg; mix well together. Next add the Recipe Essentials mixture and mix until completely incorporated. Taste: add salt and pepper if needed.
  • Preheat oven to 375° Coat muffin tin with cooking spray, then press 1 wonton wrapper, spray the wrapper, and add another wrapper into each. Spoon meat and ricotta mixture into muffin cups, then marinara sauce and finally more mozzarella cheese.
  • Bake for 15-20 minutes until edges begin to brown. Remove from oven and let sit for 5 minutes before removing from muffin tin. Serve with a salad or favorite side with Italian bread.

 

For more recipes, please visit: www.simplyhatfield.com/recipes.


SMOKEHOUSE PULLED PORK SANDWICH
PREP TIME: 10 Minutes
COOK TIME: 150 Minutes
SERVING SIZE: 4

 

Ingredients:

  • 1 Hatfield® Texas Smokehouse Pork Roast
  • 1 jicama, peeled and julienned
  • ½ small red onion, halved and julienned
  • 1 (14 oz) bag shredded cabbage
  • ½ (14 oz) bag shredded broccoli slaw mix
  • ¼ (10 oz) bag of shredded carrots
  • ¼ cup cilantro, coarsely chopped
  • 2-3 Tbsp fresh lime juice
  • Salt and pepper to taste
  • 4 Fresh Rolls

Directions:

  • Place roast in slow cooker and set temperature to low. Add ½ cup of water to bottom of slow cooker for additional juiciness.
  • Cook for 6-7 hours or to an internal temperature of 160°F (or 200°F for shredding.)
  • Take roast out of slow cooker and let rest 5 minutes before slicing or shredding.
  • In a medium bowl, combine jicama, red onion, shredded cabbage, broccoli slaw mix, carrots, cilantro, lime, salt, and pepper. Toss gently.
  • Pile pork and jicama slaw on rolls and serve.

 

For more recipes, please visit: www.simplyhatfield.com/recipes.

TUSCAN HERB TENDERLOIN CHARCUTERIE BOARD
PREP TIME: 15 Minutes
COOK TIME: 0 Minutes
SERVING SIZE: 8-10 

Ingredients:

  • 1 Hatfield® Tuscan Herb Tenderloin
  • Assortment of Cheeses
  • Grapes
  • Fig Jam and Mustards
  • Olives, Roasted Red Peppers, Giardiniera
  • Pepperoncini
  • Assortment of Nuts
  • Assorted Crackers

Directions:

  • Preheat oven to 375°
  • Place tenderloin in a baking dish. Roast for 30-35 minutes until tenderloin reaches 145°F at the thickest part. Remove from oven and let rest for 3 minutes before slicing.
  • Slice tenderloin about 1/4” thick.
  • Assemble Charcuterie Board:
    • Choose a platter or board.
    • Arrange sliced tenderloin, fig jam and mustards.
    • Arrange cheeses, grapes, olive, peppers, nuts and crackers.

 

For more recipes, please visit: www.simplyhatfield.com/recipes.

SAVORY BROWN SUGAR PORK MAC & CHEESE
PREP TIME: 15 Minutes
COOK TIME: 45 Minutes
SERVING SIZE: 4

Ingredients:

  • 1 Hatfield® Savory Brown Sugar Pork Loin Filet
  • 1 lb elbow macaroni
  • ¼ cup unsalted butter
  • ¼ cup flour
  • 2 cups whole milk, warm
  • 1 lb shredded cheddar cheese
  • Salt and pepper to taste

Directions:

  • Preheat oven to 375°
  • Place pork loin in shallow roasting pan. Cover with foil and bake for 25 minutes.
  • Uncover and bake for additional 10 minutes, or until internal temperature reaches 145°
  • Remove loin from pan and let it rest for five minutes, then cut into cubes.
  • While loin is cooking, bring a large pot of water to a boil. Add pasta and cook until tender.
  • In another pot, over medium heat, whisk together butter and flour. Cook for a minute or two, until flour begins to brown, then slowly and steadily whisk in milk.
  • Reduce the heat to low and cook until steaming.
  • Stir in most of the cheese (saving some for garnish) and season with salt and pepper.
  • Add pasta into the sauce and stir until well coated.
  • Spoon into bowls, top with pork, and garnish with remaining cheese.

 

For more recipes, please visit: www.simplyhatfield.com/recipes.

 

SOUTHWEST TEXAS SMOKEHOUSE NACHOS
PREP TIME: 20 Minutes
COOK TIME: 10 Minutes
SERVING SIZE: 8


Ingredients:

  • 1 Hatfield® Texas Smokehouse Dry Rub Seasoned Loin Filet
  • 2 Tbsp canola oil
  • 1 bag your favorite tortilla chips
  • 2 ripe avocados, diced
  • 2 ears corn, roasted or grilled in husk and kernels removed
  • 1 Jalapeño, charred, seeded, and finely diced
  • Juice of 1 lime
  • 1 tsp olive oil
  • ½ small red onion, finely diced
  • ¼ cup fresh cilantro, chopped
  • 8 oz goat cheese, crumbled

 

Directions:

  • Heat oil in a medium sauté pan over high heat. Add loin filet to pan. Sear on all sides until brown, then continue cooking to medium doneness or when instant read thermometer inserted to the thickest part of the pork reads 145°F, about 10-15 minutes.
  • Transfer to a cutting board and rest for 10 minutes, then slice thinly.
  • Meanwhile, combine avocado, corn, jalapeño, lime juice, onion, and olive oil in a bowl. Season with salt and pepper, then fold in half your cilantro.
  • Arrange tortilla chips on a large platter in a single layer. Top with avocado corn relish, sliced pork, crumbled goat cheese, and cilantro.

 

For more recipes, please visit: www.simplyhatfield.com/recipes.

GROUND PORK EMPANADAS
PREP TIME: 25 Minutes
COOK TIME: 15 Minutes

 

Ingredients:

  • 1 package frozen puff pastry dough (thawed)
  • 1 pack Recipe Essentials Blended Mild Taco Seasoned Ground Pork
  • 1 small onion, chopped (about 1/3 cup)
  • 2 Tbsp. minced garlic
  • 2 Tbsp. olive oil
  • ¼ c. chicken stock
  • Salt and pepper, to taste
  • ¼ c. cream cheese
  • ¼ c. shredded Monterey Jack cheese
  • 1 egg plus 1 Tbsp. water

 

Directions:

  • In a medium sauté pan, heat olive oil over medium heat. Add the onions and garlic. Cook until tender and fragrant.
  • Add the pork and cook until no longer pink and browned. Add the chicken stock and simmer until liquid has evaporated.
  • Remove from the heat and add the cream cheese and Monterey jack cheese.
  • To make the empanadas, preheat oven to 350°
  • On a floured surface, place one sheet of puff pastry. Roll the puff pastry sheet out to be slightly larger (12×18).
  • Using a round cutter (3 to 4 inches); cut into 8 rounds.
  • Place 1 tablespoon of filling into each round. Using your finger, dip into water and go around the edge of the circle. Fold in half to make a moon shape and to seal crimp the edges with a fork.
  • Place the empanadas on a prepared baking sheet with cooking spray. Whisk together one egg and water and brush over the empanadas. Place in the oven and bake for 15 minutes or until golden brown.
  • Serve with salsa or avocado crème.

For more recipes, please visit: www.simplyhatfield.com/recipes.

CHORIZO CHEESE DIP
PREP TIME: 25 Minutes
COOK TIME: 35 Minutes
SERVING SIZE: 10

 

Ingredients:

  • 1 lb. Hatfield® Recipe Essentials® Chorizo
  • Ground Sausage
  • 2 Tbsp olive oil
  • 2 cups chopped white onion
  • 1/8 tsp thyme
  • 8 oz cream cheese, softened
  • ½ cup shredded mozzarella cheese
  • 2 Tbsp lime juice
  • 1 (10 ½ oz) can diced tomatoes with green chilies
  • 1/3 cup sliced scallions, divided
  • A dash of salt

Directions:

  • Preheat oven to 350°F.
  • In a sauté pan over medium high heat, cook sausage, stirring and breaking up with a spoon. Cook until sausage is fully browned, about 10 minutes. Remove from heat and set aside.
  • Heat oil in another sauté pan over medium heat. Add onion, thyme, and salt. Lower hear to medium low and cook until onions become soft and caramelized, about 15 minutes. Set aside.
  • Place cream cheese in a large bowl and mix until smooth. Add mozzarella, caramelized onion, lime juice, diced tomatoes, and about 2/3 of the scallions. Mix well, then gently fold in chorizo.
  • Spoon mixture into greased baking dish. Place dish on a baking sheet and bake for 18-20 minutes, or until dip is golden and bubbly.
  • Serve with tortilla chips or sliced baguette.

 

For more recipes, please visit: www.simplyhatfield.com/recipes.

BACON-WRAPPED TATER TOTS
PREP TIME: 40 Minutes
COOK TIME: 30 Minutes
SERVING SIZE: 6

Ingredients:

  • 20 slices Hatfield® Extra Thick Cut Cherrywood Smoked Bacon, halved
  • 1 bag tater tots, about 40 pieces

Directions:

  • Preheat oven to 425°F.
  • Cook bacon for 10 minutes. Cool before wrapping tater tot.
  • Place tater tot on end of ½ strip of bacon and wrap around tot.
  • Cut any excess bacon off, secure with toothpick, and place on baking sheet.
  • Bake in the oven for 15 minutes or until bacon is crisp.

For more recipes, please visit: www.simplyhatfield.com/recipes.

ASIAN PORK MEATBALLS
PREP TIME: 20 Minutes
COOK TIME: 30 Minutes
SERVING SIZE: 4

Ingredients:

  • 1 lb. Hatfield® Recipe Essentials® Ground Pork
  • ½ cup cilantro, chopped
  • ¼ cup breadcrumbs
  • ¼ cup red onion, finely chopped
  • 2 Tbsp soy sauce
  • 2 tsp fresh ginger, grated
  • 2 Tbsp garlic, minced
  • 1 large egg, lightly beaten
  • Your favorite sweet and sour sauce

Directions:

  • Preheat oven to 375°F.
  • Combine first eight ingredients in a bowl. Gently stir until ingredients are well mixed.
  • Cover and chill for 30 minutes.
  • Divide the mixture into 20 portions, roll into ball shape.
  • Place meatballs on baking sheet and bake for 15 minutes. Internal temperature reached 165°F.
  • Toss the meatballs in sweet and sour sauce. Serve with rice.

For more recipes, please visit: www.simplyhatfield.com/recipes.