Who says you can only grill a juicy steak in the summertime?!?


AJ's Style T-Bone SteakGift Box Pics 10-2014 003 (2)

Here’s a twist on a marinade for your favorite cut of steak using some AJ’s Walla Walla Sweet Onion Original Mustard.

2 to 6 T-bone Steaks (or your favorite cut of steak – about 12 oz ea)
1/3 Cup AJ’s Walla Walla Sweet Onion Original Mustard
2 Tbls Italian-style Vinaigrette Dressing
1 Tbls Lemon Juice
1 Tbls Chopped Green Onions
1 Tbls Minced Fresh Garlic
1 Tbls Honey
1/4 to 1 tsp Cayenne Pepper (to taste)
Salt to Taste

Score edges of steak to prevent them from curling while cooking; place in shallow, nonmetallic dish or zipper-style plastic bag.
In small bowl, whisk together mustard, dressing, lemon juice, green onions, garlic, honey and pepper. Pour mustard mixture over steaks, turning to coat. Cover and refrigerate for about 2 hours, turning several times so marinade penetrates steaks evenly.

When you’re ready to cook, prepare grill for direct high heat; lightly oil grate. Remove steaks from marinade, discarding marinade. Place steaks on grate over heat and sear for 2 to 3 minutes per side. Check for doneness; depending upon thickness of steaks, they may need only a few minutes more cooking for medium-rare. When done, remove from grill, season with salt and let stand for a few minutes before serving.












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Happy New Year!

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May this new year all your dreams turn into reality and all your efforts into great achievements.

Happy New Year from all of us at AJ’s Edible Arts.

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Got Leftover Turkey?

Got Turkey Left Overs?? Add a little spice to your turkey sandwiches or sliders with some of our Plum Catchup! If you are back on the salads after all those turkey day treats, try mixing our Plum Catchup and a little Olive Oil to make a mouth watering salad dressing.Turkey 3

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Turkey Sliders

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“‘Tis the Season for a holiday shopping tradition”
We’re heading up to Spokane for Custer’s 38th Annual Christmas Arts & Crafts Show. If you’re in town, come join us at the Spokane Fair & Expo Center this weekend, November 21st thru 23rd. Over 300 Professional Artists and Crafters will be showing their goodies. We’d love to see you there!


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Come visit us at Custer’s 19th Annual Christmas Arts & Crafts Show this weekend. The show features over 150 professional artists and crafters from across the U.S filling the TRAC with unique hand-crafted items.

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

November 7-8-9, 2014
TRAC Center

Dates and Hours:
Friday, Nov. 7 10am – 8pm
Saturday, Nov. 8 9am – 6pm
Sunday, Nov. 9 10am – 4pm

Adults $6.00 – Good all Weekend!
Kids 12 and Under Free! Free Parking!

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The “Dog Days of Summer” are gone BUT guess what’s back?!?

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The Seattle Seahawks kickoff tomorrow night against the Green Bay Packers at home in Century Link Field and what a better way to start the season than with a new twist on one of our favorites…

Football Cheese Ball.

1 pkg AJ’s Cheese Ball Mix
1/3 cup sour cream
2 8oz. packages softened cream cheese
1 cup shredded sharp white Cheddar cheese, plus more for garnish (optional)
1 1/2 pounds sliced bacon, cooked and coarsely chop
Mix the Cheese Ball Mix per package instructions adding 1 cup chopped bacon and if adding, 1 cup shredded sharp white Cheddar cheese. Shape the mixture into a round ball. Refrigerate for at least 2 hours or overnight.

Just before serving, with the cheese ball still wrapped in plastic, form it into an oblong football shape as best you can. Unwrap the cheese ball and roll it in the remaining chopped bacon to coat it completely. Strategically place a few strands of Cheddar cheese on the football to resemble laces. Serve with crackers and be ready for cheers.



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There’s a National Mustard Day—August 4th…


But with the hundreds of different types of mustard available, most at just five or ten calories a tablespoon, it should be enjoyed every day of the year.

A Little Mustard Trivia…
The origins of mustard are lost to history, but it is a Northern Hemisphere plant, the seeds of which have been found in Stone Age settlements. Egyptians tossed the seeds onto their food, and sent King Tut to the great beyond with a goodly supply in his tomb. The Sumerians ground it into a paste and mixed it with verjus, the juice of unriped grapes. Wealthy Romans ground it and mixed it with wine at the table. Cultivated for thousands of years, mustard was the primary spice known to Europeans before the advent of the Asian spice trade: Westerners had mustard long before pepper, which originated in India. Once trade routes were established, ancient people from India to Egypt to Rome chewed mustard seeds with their meat for seasoning.
There are about 40 species of mustard plants. The ones used to make the commercial mustard products are the black, brown and white mustard. White mustard, which originated in the Mediterranean basin, is what largely ends up as bright yellow hot dog mustard; brown mustard, which originated in the Himalayas, is the basic Chinese restaurant mustard served in America and the basis for most American and European mustards; and black mustard is popular in the Middle East and Asia Minor, where it originated (it needs to be hand-harvested, so isn’t used much in the West). The mustard plant is in the same family as broccoli, Brussels sprouts, collard, kale and kohlrabi.

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Memorial Day is a day for memories…

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On Memorial Day we remember those who fought and died in our many wars and those who fought and survived, those who were willing to die for their country. To all of those that have served and are serving now, we at AJ’s Edible Arts, Thank You.

Memorial Day has always been a meaningful day, not only a day for barbecue and beer or a long weekend off but as a time to remember friends & family past and cherish these times with the ones around us.

As you enjoy family and friends at your backyard BBQ’s this weekend…try AJ’s Walla Walla Sweet Onion Mustard with Smokey Bacon on your burgers for something a little different.   Who doesn’t like a little bacon on their cheeseburger?

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Nothing Like Fresh Crab Cakes!

Crab Cakes

We recently visited the Oregon Coast and enjoyed a smorgasbord of fresh seafood. One of our favorites was the crab and decided we wanted to share with you our recipe for crab cakes.

These crab cakes are all about the crab. A little bit of AJ’s Walla Walla Sweet Onion Mustard with Red Bell Peppers, panko, and an egg keep it all together with the chopped red bell peppers and chives adding some fresh flavor and texture.

Crab Cakes
serves 4 (makes 10 crab cakes)

For the crab cakes
1 pound crab meat
1 tablespoon chopped chives
2 tablespoons finely chopped red bell pepper
1 egg, lightly beaten
1/2 cup panko crumbs, plus additional for dredging
1 tablespoon lemon juice
1/4 cup AJ’s Walla Walla Sweet Onion Mustard with Red Bell Peppers
1/2 teaspoon salt
Lemon wedges, for garnish

For the crab cakes, combine the crab meat and chives in a large bowl. Add all of the remaining ingredients and mix gently until well-combined. Using a 1/4 cup measuring cup, scoop out crab mixture and form into a patty with your hands. Dredge the cakes in additional panko crumbs until completely covered. Arrange the cakes on a sheet pan and chill until ready to cook.

Heat a few glugs of canola or safflower oil in a large aluminum or cast iron skillet over medium-high to high heat. Cook crab cakes (in two batches if necessary, adding more oil as needed) until crispy and light golden brown, approximately 2-3 minutes per side. Keep the crab cakes hot in a warm oven, if desired.

Serve with a dollop of AJ’s Walla Walla Sweet Onion Red Bell Pepper Mustard, a couple of lemon wedges, a lightly dressed arugula salad and you have a meal easy enough for a weeknight but special enough for entertaining.

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What’s Better Than Fresh Salmon?

Salmon is a versatile, ultra heart-healthy super food and soon it will be time for the salmon run on the Columbia River. Here, a skinless roasted fillet creates a simple but elegant dinner when paired with red potatoes and sauteed mushrooms or fresh asparagus.
Salmon in Wine Sauce

Roasted Salmon with AJ’s White-Wine Sauce


1 large skinless salmon fillet (1 1/2 pounds)

Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.

4 Tablespoon Butter
2 Teaspoons all-purpose Flour
1/4 teaspoon Salt
2/3 Cup White Wine
4 Tablespoons Water
2 teaspoon Lemon Juice
2 teaspoon finely grated Lemon Zest
3 Tablespoons AJ’s White Wine Mustard

In a small pan on medium heat, melt butter and add flour stirring constantly. Once well mixed, stir in remaining ingredients, continue stirring constantly. Bring to a soft boil for 2 minutes or until slightly thickened, it will continue to thicken as it cools.
Serve warm over roasted salmon or try over your favorite salmon cakes.

Prep: 5 mins
Total time: 20 mins
Servings: 4


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