Autumn is Here

September 22nd was the First Day of Autumn. It’s time for Pumpkin Spice Lattes, Crisp Air, Scarves and Cozy Sweaters, Falling Leaves with Warm Colors, Pumpkin Pie…and of course Football.

Autumn Football

Need a new and different dip for that football game? Here’s AJ’s twist on a crowd pleasing Buffalo Chicken Dip…

Buffalo Chicken Dip 3
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Buffalo Chicken Dip
• Makes: 16 servings
• Serving Size: 1/4 cup dip
• Yields: 4 cups dip
• Prep: 15 mins
• Slow Cook: 2 hrs 30 mins to 3 hrs (low)
Ingredients
• 3 cups chopped cooked chicken*
• 1 8 ounce package reduced-fat cream cheese, cubed
• 1 8 ounce carton light sour cream
• 1 cup Buffalo wing sauce
• 1/2 cup crumbled blue cheese or shredded Monterrey Jack or cheddar cheese (2 ounces)
• 1 Envelope AJ’s Garden Ranch dry salad dressing mix
• Assorted chips and dippers, such as celery and/or carrot sticks
Directions
1. In a medium bowl combine the first six ingredients (through dressing mix). Transfer to a 1 1/2- or 2-quart slow cooker.
2. Cover and cook on low for 2 1/2 to 3 hours or until heated through, stirring occasionally. Stir before serving. Serve with dippers.

*For cooked chicken, preheat a large nonstick skillet over medium-high heat. Add 1 1/2 pounds skinless, boneless chicken breast halves; reduce heat to medium. Cook 15 to 18 minutes or until done (165 degrees F), turning occasionally.

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Exciting News Here at AJ’s!

We have exciting new happenings here at AJ’s Edible Arts, Inc. with many changes around the corner.

As many of you may know, we attended the 2016 Winter Fancy Food Show in San Francisco this past January. We were successful in making some very lucrative contacts! As a result, we are now selling our Natural line of Walla Walla Sweet Onion Mustards to a German company called Vom Foss under their own label in their U.S. stores. Vom Foss has 30 stores throughout the United States as well as 100s in Europe. The first shipment left our warehouse last week.
vom Fass Original

1st shipment

The other and more significant contact we made was with a Master Broker. Through his knowledge and contacts Juli was introduced to a brokerage firm in the Pacific Northwest. She teamed up with them and introduced our Natural line of Walla Walla Sweet Onion Mustards to several major food chains. We received word today our first big commitment is with Fred Meyers of Krogers. In the near future they will be carrying AJ’s Mustard for the Natural Foods section in their Washington stores. Other grocery chains that will be following suit with commitments are Super 1, Market of Choice, and Family Foods, just to name a few.

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We are very excited and proud about these changes and looking forward to see what else is in store for us. We want to thank all of you, our loyal customers, because without you these new big steps would not have been possible.

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National Garlic Day April 19th

National Garlic Day

National Garlic Day is celebrated annually on April 19. This day is about the awareness of the many uses of garlic, known as nature’s wonder drug. Garlic is a species in the onion family. Used by humans for over 7,000 years, garlic is native to central Asia and has been used for both culinary and medicinal purposes. For cooks the world over, garlic is the food equivalent of freedom. It’s has transformative properties that, even in small doses, will enliven, enrich and elevate. Served raw, the bulbous plant packs a pungent punch. Roasted, its flavor mellows, turning sweet. It can be sauteed, pickled and powdered. Garlic is claimed to help prevent heart diseases and certain cancers. It is also thought that it might help to fight off coughs and colds. Some believe garlic will ward off evil spirits.
It’s not to be lived without.

That being said, on this “special Garlic Day” why not give some of AJ’s Walla Walla Sweet Onion Mustard with Garlic a try? Perfect day for a Quick Beef Stroganoff with a little of our garlic mustard.

Quick Beef Stroganoff

1 Tbl Vegetable Oil
1 Pound boneless Beef Sirloin Steak OR Beef Top Round Steak, 3/4-inch thick (about 1 steak), cut into thin strips OR 1 Pound Ground Beef
1 Medium Onion, chopped (about 1/2 cup)
1 Can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup 3/4 cup Milk
1 to 2 tsp AJ’s Walla Walla Sweet Onion Mustard with Garlic
1/4 tsp Ground Black Pepper
1/3 Cup Sour Cream
4 Cups whole wheat or regular Egg Noodles, cooked & drained
1 Tbl chopped Fresh Parsley

• Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
• Reduce the heat to medium. Add the onion to the skillet and cook until it’s tender.
• Stir the soup, milk, mustard and black pepper in the skillet and heat to a boil. Stir in the sour cream. Return the beef to the skillet and cook until the beef is cooked through. Serve the beef mixture over the noodles. Sprinkle with the parsley.

National Garlic Day

Natural Garlic

Natural Garlic

Quick Beef Stroganoff

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National Chip and Dip Day!

It’s National Chip and Dip day!

One of our favorite dips is our Salsa Seasoning Mix.

AJ's Salsa Seasoning Mix

We’ve put a new twist on an old favorite using our Salsa Seasoning Mix in…

 

Tamale pie 1

Hamburger Corn Pone Pie

1 ½ lb                    Ground Beef

½ Cup                   Onion, chopped

1 pkg                    AJ’s Salsa Mix

½ tsp.                   Salt

2 tsp.                    Worchestershire Sauce

1 can                    Diced Tomatoes

1 can                    Black Beans or Kidney Beans, drained

1 box                    Jiffy Corn Bread mix

Preheat oven to 425 degrees.

Spray bottom and sides of approx. 9”x9” or 10”x8” casserole dish.

Brown meat and onions, drain and add AJ’s Salsa mix, salt, diced tomatoes and Worchestershire sauce.  Cover and simmer on low for approx. 15 minutes.

Add Black Beans and pour into prepared casserole.

Mix up corn bread according to directions and pour on top of meat mixture.

Bake for approx. 20 minutes or until corn bread is golden browned.

Serve with a dab of sour cream and enjoy.

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Celebrate on International Women’s Day

 

 

It’s International Women’s Day!  International-Womens-Day 5

International Women’s Day (March 8) is a global day celebrating the social, economic, cultural and political achievements of women.

“The age of a women doesn’t mean a thing.
The best tunes are played on the oldest fiddles!”

How will you mark the day?

Yet let’s also be aware progress has slowed in many places across the world, so urgent action is needed to accelerate gender parity.
Leaders across the world are pledging to take action as champions of gender parity.

What’s happening in your local area?International-Womens-Day 6International-Womens Day 4

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Custer’s 39th Annual Spring Arts & Crafts Show

It’s that time again for the Custer’s Spring Arts & Craft Show in Spokane!

Come see us at the Custer’s 39th Annual Spring Arts & Crafts Show featuring 300 professional artists and crafters from across the United States covering 78,000 square feet of exhibit space, making this the largest show of it’s kind in the Inland Northwest!

A festive spring atmosphere with exhibitors decorating their displays and selling items for gifts and home decor.

Whimsical bird houses, clay fountains, metal sculpture, hand painted furniture, quilted wall hangings, dried florals, one of a kind jewelry pieces, functional pottery, nature photography, unique clothing and much, much more!

Specialty and gourmet foods including fudge, truffles, jams, vinegars, mustards, smoked salmon, and dry soup mixes. Many of these items will be available to sample!

Spokane Fair & Expo Center
Spokane, WA

Dates and Hours:
Friday, Mar. 4 10am – 8pm
Saturday, Mar. 5 10am – 6pm
Sunday, Mar. 6 10am – 4pm

Admission:
Adults $7.00 – Good all Weekend!
Kids 12 and under Free!
Acres of Free Parking!

Spring Custer Show        Spring 17

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National Wine Day – February 18th

Wine day 1cheeseball1AJ's Cheese Ball Mix

Today, February 18th is National Wine day…take a moment, sit down, relax and enjoy a glass of your favorite wine with a little of our Cheese Ball.  What a way to enjoy the moment.

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The Top 5 Specialty Food Trends at the 2016 Winter Fancy Food Show

 

Fancy Food Pic 2

The 2016 Winter Fancy Food Show, held from Jan. 17 to 19 at the Moscone Center in San Francisco, remained one of the best places to spot the newest trends in specialty food.

With more than 1,500 exhibitors from around the world showcasing 80,000 different specialty food and beverages, there were plenty of items for the Specialty Food Association’s Trendspotter Panel to consider.

At every Fancy Food Show, the Specialty Food Association’s Trendspotter Panel, which consists of top food journalists and consultants, identifies the top five trends in food. This year, the panel selected the following top trends, each represented by particular products:

Southeast (Asia) Meets West
Little Red Dot Kitchen – Bak Kwa meat snacks
Saffron Road – Tandoori Seasoned Chicken Nuggets
Wei Kitchen – Shallot Oil
Hey Boo – Thai Iced Tea Coconut Caramels

Grazing on Grass
Organic Valley – Vanilla Grassmilk Yogurt
The New Primal – Grass-Fed Beef Jerky
Dahlicious, Inc. – Organic Cucumber Mint Lemon Lassi with grass-fed milk
Steve’s Ice Cream – Made with grass-fed milk

Pushing Protein
Bitty Foods – Chiridos – snacks made with cricket flour
Manitoba Harvest Hemp Foods – Cinnamon Hemp Heart Bites
Explore Cuisine – Organic Edamame Spaghetti
Chicago Bar Company – Chocolate Sea Salt RXBAR

By the Cup
Ricebliss – Acai & Chia Brown Rice Snack
Dr. McDougall’s Right Foods – Sweet Potato Kale Quinoa Salad
Purely Elizabeth – Cranberry Pecan Ancient Grain Granola Plus Puffs
LonoLife – Chicken Bone Broth in Recyclable K-Cup

Purple Reigns
Back to the Roots – Organic Stoneground Purple Corn Flakes
Love Beets – Smoky BBQ Shredded Beets
Lotus Foods – Purple Potato and Brown Rice Ramen
The Republic of Tea – Sonoma Cabernet Iced Tea

The Trendspotter Panel consisted of individuals who follow and write about food trends for leading media outlets and consulting firms. This year’s panel included: Emma Christensen, editor for The Kitchn, Sarah Fritsche, staff writer for the San Francisco Chronicle; Christine Gallary, food and cooking editor for The Kitchn; Kara Nielsen, culinary director for Sterling-Rice Group; Denise Purcell, editor-in-chief of Specialty Food Magazine and Specialty Food News; Nancy Hopkins, senior deputy editor of food & entertainment for Better Homes & Gardens; Ashley Koff, RD, editorial director of The Ashley Koff Approved (AKA) List; Amy Sherman, freelance food writer; and Jerry James Stone, cookbook author.

 

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Record Breaking 2016 Winter Fancy Food Show

We’ve returned from the 2016 Winter Fancy Food Show and are glad to be home. It was a busy few days, meeting and talking with many buyers, distributors and other vendors about our Walla Walla Sweet Onion products. It was a record breaking attendance, as you can read in the article below posted on https://www.specialtyfood.com.

Winter Fancy Food Show Breaks Records
• Categories: SFA Press Releases; Fancy Food Pic 1Fancy Food Pic
• Source: Association Press Releases

NEW YORK (Jan. 26, 2016) – The 2016 Winter Fancy Food Show ended on a high note last week with the strongest attendance and largest exhibit space in the show’s 41-year history. The show is owned and produced by the Specialty Food Association.

The sold-out exhibit halls were filled with new products, new brands and top-quality classics from 1,500 exhibitors from across the U.S. and 28 countries. The exhibit space covered 215,000 sq. ft., enough to fill more than four football fields with food. The trade-only event ran Jan. 17 – 19, 2016, at Moscone Center in San Francisco.

Amid record sales in the $109 billion specialty food industry, the show drew close to 20,000 attendees, a 16 percent increase above 2015 numbers. Buyers represented top names in retailing, restaurants and foodservice including Whole Foods, Kroger, Starbucks, Trader Joe’s, Williams-Sonoma, Alaska Airlines, and hundreds of local specialty and natural food markets.

“The appetite for specialty food is stronger than ever across all sales channels. The success of our show is a clear indication,” says Laura Santella-Saccone, chief marketing officer of the Specialty Food Association, the show’s owner and producer.

Italy served as the show’s country partner, with more than 60 companies, a wine bar and gelato station. Special exhibits included Incubator Row featuring Northern California start-ups, and New Brands on the Shelf, with 34 emerging food entrepreneurs launching brands like bone broth in K Cups and birch tree “water.” Throughout, hundreds of new products were introduced that will land on store shelves and restaurant menus in the coming year.

Show firsts included “Party with a Purpose,” an opening night bash that supported the Specialty Food Foundation’s efforts to fight hunger and increase food recovery, and “Shelf Showdown” a specialty food pitch competition for first-time exhibitors. The winner: Jack Kuo, founder of Fuller Foods, whose winning pitch was for Seriously Cheesy Puffs.

About the Specialty Food Association
The Specialty Food Association is a thriving community of food artisans, importers and entrepreneurs. Established in 1952 in New York, the not-for-profit trade association provides its 3,000 members in the U.S. and abroad the tools, knowledge and connections to champion and nurture their companies in an ever-evolving marketplace. The Association owns and produces the Winter and Summer Fancy Food Shows, and presents the sofi™ Awards honoring excellence in specialty food. Learn more at specialtyfood.com.

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AJ’s Holiday Turkey Cranberry Wreath

 

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AJ’s Turkey Cranberry Wreath

2 pkgs       (8 oz. each) Refrigerated Crescent Rolls
½ Cup       Mayonnaise
1 to 2 Tbl   AJ’s Original Walla Walla Sweet Onion Mustard
¼ Cup       AJ’s Plum Catchup
2 Cups       Turkey, cooked and chopped
½ Cup       Celery, chopped
½ Cup       dried Cranberries
1 Cup          Swiss Cheese, shredded
½ Cup       Walnuts, coarsely chopped
1                  Egg, separated

1) Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on large round pizza pan or round stone. Corners of wide ends will touch and points will extend beyond edge of baking sheet. Match wide end of each remaining triangle to wide end of each outer triangle, press seams together (points will overlap in center, do not seal).

2) In medium bowl, mix together mayonnaise, mustard, plum catchup. Add turkey, celery, cranberries and cheese. Using medium scoop, scoop filling over seams of dough, forming a circle.

3) Coarsely chop walnuts and sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer strips, slightly overlapping to form wreath. Tuck last end under first.

4) Separate egg, beat white lightly and brush over dough with pastry brush.
Bake 25-30 minutes or until golden brown.

Yield: 10 servings.

Misc 003         Gift Box Pics 10-2014 003 (2)

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