Grilling Tips & Recipes
At Fanestil Meats, we love to cook, and we love our meats! With 40+ years of experience in both, we thought we would share some insights, tips and a few recipes now and then. Please enjoy the following and let us know any suggestions you may have, including sharing your favorite Fanestil Meats recipe. Please note any tips or recipes you send in may be shared on our site or social media. Now, let’s eat!
Jan’s Pecan Crusted Salmon
A delicious and healthy taste of the sea! Perfect for a romantic dinner for two.
Equipment
- baking sheet, casserole dish or stoneware
Ingredients
- 3 tbsp Dijon Mustard
- 3 tbsp Grated Parmesan Cheese
- 1/4 cup Chopped Pecans
- 1/4 cup Panko Bread Crumbs
- 2 Fresh Salmon Filets
- Salt & Fresh Cracked Pepper
Instructions
- Mix ingredients together to make a paste, using salt and pepper to your taste.
- Apply mixture totop of Salmon filets.
- Bake salmon filets in 400-degree oven for 20 minutes.
Jan’s Party Time Chicken Salad
Whether for sandwhiches, an appetizer or as a meal on it's own, it doesn't get any better than this lovely chicken salad.
Ingredients
- 2 lbs Fanestil’s Party Time Chicken Cubed suggest 1/ 4” cubes
- 1 cup Celery (finely chopped)
- 1 cup Grapes – Green or Red - your choice.
- 1/2 cup Almonds (sliced or slivered)
- 3/4 cup Walnuts (chopped)
- 1/2 cup Dried Cranberries
- 3/4 cup Sunflower Seeds
- 2 cups Mayonnaise (I like Hellman's or Dukes Mayo)
Instructions
- Mix all ingredients together in a large bowl.
- Keep refrigerated until ready to serve.
Jan’s Sausage Stuffing
Try this delicious take on your traditional Thanksgiving dressing - a delicious, hearty stuffing.
Equipment
- 9x13 baking dish
Ingredients
- 14 oz Package Store-Bought Stuffing Cubes
- 1 stick Unsalted Butter
- 1 cup Chopped Onions
- 1 cup Chopped Celery
- 4 cloves Chopped Garlic
- 1 lb. Fanestils Breakfast Sausage
- 2 ¾ cup Low Sodium Chicken Broth
- 1 tsp Dried Rosemary (substitute fresh if available)
- 1 tsp Dried Sage (substitute fresh if available)
- 1 tsp Dried Parsley (substitute fresh if available)
- Salt & Pepper
Instructions
- Preheat oven to 350.
- Grease 9x13 baking dish.
- Brown Fanestils sausage in sauté pan.
- Using the same pan, melt butter, add onions, add celery and cook until vegetables are soft.
- Add the garlic at the last minute.
- Mix vegetables and sausage together in a largebowl with broth and seasonings.
- Place in baking dish.
- Bake covered with foil for about an hour, uncover and let the top brown 5-10 minutes.
Jan’s Pastrami Hash
Want to get your morning jump-started? Try this mouthwatering dish; it's great for "breakfast for dinner" on a cold, winter night as well.
Ingredients
- 2 cloves Fresh Garlic (minced) (may substitute dry)
- 2 tbsp Salted Butter
- 2 tbsp Olive Oil May need more as you cook.
- 1/4 cup Onion (chopped)
- 4 Medium Red Potatoes (cubed)
- 1 ½ cups Fanestil’s Party Time Beef Pastrami (chopped)
- 2 cups Grated Cheddar Cheese Feel free to substititute your favorite cheeses here.
- 1 cup Spinach (chopped)
- 4 Eggs These should be cooked over easy.
- Steak Seasononing Season to taste.
- Salt & Pepper Season to taste.
Instructions
- Preheat oven to 400 degrees.
- Sauté garlic, onion, and potatoes in olive oil and butter in a cast-iron skillet until slightly tender; season with salt and pepper as you cook.
- Stir in Fanestil’s Party Time Beef Pastrami and the spinach; sprinkle top with steak seasoning and cover with grated cheese.
- In a separate skillet, cook eggs over easy with salt and pepper to taste and place on top of the mixture.
- Place in oven until the cheese melts and the mixture browns slightly around the skillet's edge, approximately 20 minutes.
Jan’s Spinach Artichoke Dip
This scrumptios appetizer is a surefiire party pleaser!
Equipment
- Small Baking Dish
Ingredients
- 1 can Quartered Artichoke Hearts
- 1 package Frozen Spinach (thawed and drained)
- 3 cups Shredded Cheese - Your Choice (Faves: Sharp Cheddar, Mozzarella & Parmesan)
- 1 cup Mayonnaise
Instructions
- Mix all the ingredients together.
- Place in a small, oiled baking dish.
- Bake at 375 degrees for 20-25 minutes.
- Goes great with Pita Bread, Tortillia Chips, Salsa & Sour Cream.
Creamy Vegetable & Sausage Soup
Is there anything better than a tasty bowl of hot soup during the fall and winter seasons? Here's one of my favorites.
Equipment
- Large Saucepan or Pot
Ingredients
- 1 lb Fanestil’s Sausage (crumbled)
- 1 cup Water or Vegetable Stock
- 4 Potatoes (diced)
- 1 tbsp Minced Onions
- 1 Bay Leaf
- 1 tsp Liquid Smoke
- 1/2 tsp Seasoning Salt
- 1.2 tsp Pepper
- 10 oz Package Frozen Mixed Vegetables You can substitute fresh or canned vegetables.
- 1/3 cup Water (for vegetables)
- 2 cans Cream of Chicken Soup
- 1 can Cream of Mushroom Soup
- 1 can Cream of Celery Soup
- 1 cup Milk
- 1/2 cup Butter
- 2/3 cup Grated Cheese (your choice)
Instructions
- In a large saucepan, combine sausage, water, onion, potatoes, bay leaf, Liquid Smoke, pepper and seasoning salt; cook until the potatoes are tender.
- Add sausage to mixture.
- Add soups, milk, and butter.
- Heat thoroughly, stirring occasionally. Do not boil!
- Stir in cheese right before serving.
- Serve hot. Enjoy!
4700 W US-50, Emporia, KS 66801
(800) 658-1652
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