Tis the Season for Salad!

Try an “AJ’s” twist on a summer favorite, Southwestern Chicken Salad using our Southwest Ranch Dressing Mix.

Southwest Chicken Salad

1 pkg AJ’s Southwest Ranch Dressing Mix
1 cup Sour Cream
1 cup Mayonnaise

Whisk until well blended. Refrigerate until ready to use. For thinner mix, add a small amount of buttermilk or regular milk after chilling.

½ cup Olives, sliced
1 cup Red Bell Pepper, diced (optional)
1 pkg Romaine Lettuce, torn
1 cup Black Beans, drained and rinsed
½ cup Whole Kernel Corn, drained
2 cups Cooked Chicken, diced
1 Avocado, peeled, seeded and diced (optional)
1 Tomato, diced (optional)

In large serving bowl combine lettuce, olives, bell pepper, beans, corn, tomato and chicken. Pour dressing over salad and toss gently to coat. If desired, top with avocado.

Serve immediately.

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Happy 4th of July!


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God Bless and have a Safe & Happy 4th of July from all of us at AJ’s Edible Arts.

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Happy Memorial Day


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As we remember our Brave Hearts with great pride this weekend,
we’re wishing you peace and happiness.

Happy Memorial Day from All Of Us at AJ’s Edible Arts.

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Hungry for something a little different?

How about Asian Grilled Shrimp Kabobs made with AJ’s Walla Walla Sweet Onion Mustard Original flavor paired with a little fresh Asparagus!


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Asian Grilled Shrimp Kabobs

1/2 Cup Mayonnaise
1/2 Cup Apricot Preserves
2 Tablespoons Soy Sauce
2+ Tablespoons AJ’s Walla Walla Sweet Onion Mustard – Original
1 Clove Garlic, finely chopped
1/2 teaspoon ground Ginger
8 Uncooked prepared Shrimp Kabobs

-Preheat Grill.
-In a bowl, combine first 6 ingredients; reserve 1/3 cup. Brush kabobs with remaining sauce.
-Grill kabobs until shrimp turn pink.
-Serve with reserved sauce. Makes 4 servings

Variations: Use orange marmalade or mango chutney instead of apricot preserves. Use chicken instead of shrimp kabobs and grill until chicken is thoroughly cooked.

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Mouth Watering Crab Stuffed Mushrooms

Even though the Super Bowl is over, it’s still a great time of year to enjoy a get together with family and friends. For your next gathering give these mouth watering Crab Stuffed Mushrooms made with AJ’s Walla Walla Sweet Onion Mustard with Red Bell Peppers a try.

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Crab Stuffed Mushrooms

20 Large White Mushrooms (2 ½ inch diameter)
Poaching Liquid:
2 Cups White Wine
2 Cups Water
1 Clove Garlic
1 Tablespoon Lemon Juice
2 Sprigs Fresh Thyme
1 Bay Leaf

Crab Mixture:
1 teaspoon Vegetable Oil
1 Shallot, Peeled, Minced
1 Clove Garlic, Peeled, Minced
1 Pound Cooked Lump Crab Meat
1 Egg
3 Tablespoons AJ’s Walla Walla Sweet Onion Mustard with
Red Bell Peppers
½ Cup Mayonnaise
2 Tablespoon Lemon Juice
½ Cup Plain Bread Crumbs
¼ teaspoon Cayenne Pepper – optional if want some spiciness

Remove the stems from the mushrooms and finely chop the stems. Preheat the oven to 350 degrees.

In large pot, bring all the poaching liquid ingredients to a boil. Add the mushroom caps. Reduce the heat to medium and simmer 5-7 minutes. Remove mushrooms from poaching liquid and place on paper towel to drain. Once drained, season with salt and pepper and place bottom side up on baking sheet.

In medium skillet heat vegetable oil and sauté the chopped mushroom stems, shallots and garlic until light golden brown. Set aside and let cool. Transfer the mixture to a bowl and mix in crab, egg, mustard, mayonnaise, lemon juice, bread crumbs and if using – cayenne pepper.

Evenly divide the mixture among the poached mushroom caps. Bake 10-15 minutes or until the tops are golden brown.

Remove from the oven and serve warm or room temperature with a little dab of AJ’s Walla Walla Sweet Onion Mustard with Red Bell Peppers.


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


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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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