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Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Boil eggs. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Let cool, coarse chop and set aside.
While the eggs are cooking, fry the bacon and remove to a paper towel to drain. Course chop the bacon and set aside.
Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Top spinach with mushrooms, sliced onion and chopped bacon. Season with salt and pepper,as desired. Top with Briar Patch Famous Sweet and Sour or serve on the side.
Serving suggestions:
Serve with warm garlic bread.
yield 4 servings
Season chicken with Kosher Salt and Pepper and grill or pan fry in a hot pan for 5 minutes. Let cool then slice chicken as thin as possible.
Roast Peppers- and sauté red onion till clear. Slice peppers and onion into strips.
Mix sliced chicken, peppers and onions with 8 oz. of well shaken Briar Patch Famous Fajita Sauce.
Coat a large skillet or griddle with butter. Set pan over medium heat to preheat.
Arrange tortillas on a flat surface. Top 1 side of each tortilla with chicken fajita mixture and shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts. Serve with fajita sauce, sour cream and salsa for dipping.
Combine rice, kidney beans, pinto beans, black beans, corn or hominy, red bell pepper, and green chilies in a large bowl. Pour dressing over salad. Toss until thoroughly combined. Serve immediately or chill one hour before serving.
Combine all ingredients and toss with The Briar Patch Famous Fajita Sauce to taste. Refrigerate overnight before serving. Makes a great side dish for grilled meats.
Combine all ingredients and toss with The Briar Patch Famous Sweet and Sour dressing to taste. Serves 6-8 people.
Combine all ingredients in a large bowl. Pour dressing to coat. Mix well. Best if prepared ahead of time and refrigerated until serving.
