Planned Leftover Grilled Chicken

July 26, 2014


Normally I enjoy cooking, but during the summer months I would rather spend my time outdoors. In order to still have healthy meals without spending a lot of time in the kitchen, we grill a lot of chicken. What I like most about chicken (besides how it tastes!) is its versatility. We almost always cook extra to “makeover” into another meal or to take for lunches. Here are my favorite ways to make quick, healthy and easy meals out of leftover chicken (these are also great with rotisserie chicken if you need an even quicker meal solution).

  • BBQ Chicken Sandwich on Whole Grain Rolls or Buns
  • Mix 1/2 cup shredded chicken breast with 1/4 grated carrot (or the packaged matchstick carrots) and 2 tablespoons lower sugar barbecue sauce (I really like Famous Dave’s Natural Heat and the Stubb’s Barbecue Sauces). Heat in the microwave and serve on a whole grain bun. A green salad and fresh fruit pair well with this.
  • Chicken Rice and Black Bean Salad
  • Mix 1/2 cup shredded or diced chicken with 1/2 cup cold brown rice, 1/3 cup black beans, 1/2 cup cherry tomatoes, and 1 sliced green onion. Toss with 2 tablespoons vinaigrette (to add a Southwest flavor add a little chopped cilantro and jalapeno). Add a little fruit and yogurt for dessert and you have a balanced meal in a short time.
  • Chicken Taco Salad
  • Toss chopped chicken with lettuce greens, kidney beans, tomatoes, onions, crushed tortilla chips (look for those made with whole corn), and a small amount of shredded cheddar. For the dressing, mix equal parts non-fat Greek yogurt and your favorite salsa.
  • Fruit and Chicken Green Salad
  • Mix a bagged lettuce blend with cubed chicken, fruit (berries, grapes or peaches are great) and almonds, toss with a raspberry or balsamic vinaigrette.

What is your favorite healthy way to “makeover” grilled chicken?



July 24, 2014


Verlasso salmon is the only farm raised salmon in the world to be recognized by the Monterey Bay Aquarium as a sustainable alternative. 
Join us for an evening of fine dining at Harmons City Creek where we will be introducing Verlasso Salmon, from the cold waters of Patagonia. 
Fish Feast Frenzy 5 Course Dinner
Friday, August 1 @ 7:00 pm

Reserve your seat at!




Gourmet Dutch Oven Recipes

July 23, 2014

On Saturday, July 19, Harmons was very excited to sponsor a Dutch Oven Cookoff with the Storm Mountain Chapter of the International Dutch Oven Society (IDOS). Six very talented teams competed for prizes–plus, the winner goes to the 2015 IDOS World Championship!

Each team, several of which have won previous world championships, prepared three courses: Dessert, Main Dish, and Bread.

Wow! Each team’s dishes were gorgeous and delicious. Who knew a cake made in a Dutch oven could look like it came from a fancy French bakery? All six teams created impressive, delicious dishes.

And the winning team is…Matt Pelton and Doug Martin!

Special thanks to Mary’s Chicken for donating whole chickens, Farmland for donating pork butts–and a very large thanks to all the wonderful participants for sharing their fantastic recipes below.

And because life is short, we’ll start with desserts first.

*Need some Dutch Oven Basics? Check out Basic Dutch Oven Cooking Items for Beginners from the International Dutch Oven Society.


Harvest Chocolate Pumpkin Cake
  1. 1 c. buttermilk
  2. 1 c. water
  3. 2/3 c. oil
  4. 2 c. sugar
  5. 1 tsp. baking soda
  6. ½ tsp. salt
  7. 2 eggs
  8. 2 c. flour
  9. ¾ c. cocoa
  1. 2 pkg. 8oz. cream cheese
  2. 2/3 c. canned pumpkin
  3. ½ c. sugar
  4. ½ tsp. cinnamon
  1. ½ c. whipping cream
  2. 4 oz. semi-sweet chocolate, chopped
  1. Fresh berries of your choice, whole almonds, fresh orange peel, grapes
  1. Spray 2- 10” Dutch Ovens with Baker’s Joy, line the ovens with parchment paper circles, and spray again. Combine buttermilk, water, oil, sugar, eggs, baking soda, and salt in a mixing bowl. Add flour and cocoa, whisk until smooth. Divide evenly between the 2 Dutch ovens. Bake for 18-22 minutes or until they test done. Cool for about 10 minutes, remove to a wire rack to cool completely. Meanwhile, beat the cream cheese, pumpkin, sugar, and cinnamon together until smooth. Place one cooled cake layer on the lid of a Dutch oven, then spread with the filling. Top with the next cooled cake layer. Prepare the glaze by pouring the whipped cream into a 5” Dutch oven. Bring just to boiling, and add the chopped chocolate pieces. Do not stir. Let stand for 5 minutes, then stir together. Cool for 15 minutes until it is slightly thickened. Pour over the top of the cake, let some of the glaze drip down the sides if desired. Chill until chocolate is set, about 30 minutes. Top as desired with fresh fruit and nuts. Blog
Idaho Sunset Cake
An original recipe from the Iron Maiden
  1. 6.5 oz. butter
  2. 7 oz. sugar
  3. 4 eggs
  4. 7.5 oz. flour
  5. 1 ½ tsp. baking powder
  6. 1 pinch salt
  7. 1 tsp. vanilla extract
For the orange cake
  1. 1 1/3 c. batter
  2. 1 Tbsp. orange juice
  3. ½ orange zest
  4. 1 tsp. orange extract
  5. Orange food coloring, as needed
For the almond cake
  1. 1 c. batter
  2. ¼ tsp. almond extract
For the strawberry cake
  1. ¾ c. batter
  2. 1 tsp. strawberry extract
  3. Red food coloring, as needed
  1. 16 oz. cream cheese, softened
  2. 8 oz. Mascarpone cheese, softened
  3. 3 Tbsp. butter, softened
  4. 1 c. sugar
  5. 1 ½ tsp. orange extract
  6. 1 tsp. orange zest
  1. Prepare an 8-in Dutch oven by lining it with parchment paper. Set aside.
  2. Cream the butter until smooth then add the sugar. Add the eggs followed by the flour, salt, and baking powder. Lastly, stir in the vanilla extract.
  3. Remove the required amount of batter for each flavor of cake and set aside in separate bowls. For each flavor, mix in the additional ingredients as stated.
  4. Now pour the orange cake first into the Dutch oven followed by the strawberry and almond cake.
  5. Bake the cake at roughly 350F for about 20-30 minutes. (11 coals on the lid / 5 coals underneath).
  6. When done, remove the cake from the heat and set aside to cool. Once cooled, remove the cake from the pan and frost/garnish, as desired.
  7. For frosting, mix the cheeses and butter together until it is smooth and creamy then mix in the sugar. Add the extract and zest. Mix until evenly distributed. Frost the cake, as desired.
Garnishing the Cake
  1. You may garnish this cake any way your heart desires. I like to use combinations of fresh and candied citrus, strawberries and almonds.
Candied Citrus
  1. If you don’t want to use store bought citrus rinds, boil the rinds in a little water for a few minutes and repeat. Then simmer the rinds in simple syrup (1:1 ratio water:sugar) until they are translucent. Remove the rinds and let them dry a bit. Then dust them in sugar, if desired. Blog
Bumbleberry-Apple-Rhubarb Pie
  1. Pie crust dough for a double crust pie
  2. 2 c. thinly sliced tart apples (peeled)
  3. 1 Tbsp. lemon juice
  4. 1 tsp. vanilla
  5. 1 ¼ c. fresh strawberries, cut in half
  6. 1 ¼ c. fresh blueberries
  7. 1 ¼ c. fresh raspberries
  8. 1 ¼ c. fresh blackberries
  9. 1 ¼ c. fresh rhubarb (frozen may be used)
  10. 1/2 c. all purpose flour
  11. 1 tsp. ground allspice
  12. 1 tsp. ground cinnamon
  13. 1 2/3 c. sugar, divided
  14. 3 Tbsp. butter
  15. 1 Tbsp. milk
  1. Prepare dough for a double crust pie. On a lightly floured surface, roll out larger portion of dough to fit a deep-dish pie plate. Chill if necessary for easier handling.
  2. For filling, In a large bowl, toss apples with lemon juice and vanilla; add berries and rhubarb. Combine the flour, allspice, cinnamon and sugar (reserve 1 tablespoon); add to apple mixture and toss gently until fruit is coated evenly. Spoon into crust; dot with butter.
  3. Roll out remaining pastry for top crust (can use lattice crust, if desired). Trim, seal and flute edges. Brush milk over lattice top. Sprinkle with remaining sugar.
  4. Bake in dutch oven (16 briquets on top, 8 on bottom) for 15 minutes. Reduce coals to reach a 350 degree temperature and bake 50-60 minutes longer or until crust is golden brown and filling is bubbly.
  1. NOTE: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander. Blog
Classic Carrot Cake
  1. 2 c. white sugar
  2. 2 c. flour
  3. 1½ tsp. baking soda
  4. 1½ tsp. baking powder
  5. 1 tsp. salt
  6. 1 tsp. cinnamon
  7. ¼ tsp. ground nutmeg
  8. 1/8 tsp. ground cloves
  9. 3 eggs
  10. 1 c. milk
  11. ¼ c. vegetable oil
  12. 1 ½ c. carrots, shredded
  13. 1 c. boiling water
  14. Cream cheese frosting and food coloring as desired
  1. Mix all dry ingredients well in large bowl. Add eggs, milk, vegetable oil, and carrots to dry ingredients and mix until all ingredients are incorporated. Add boiling water and mix thoroughly. Pour into oiled 10 inch Dutch oven and bake using 10 coals on the bottom and 11 coals on top for 40 – 45 minutes. Do not check on cakes before the time is up or they may fall in the center. Remove the cake from the Dutch oven and allow it to cool before working and decorating. Blog
Coconut Dream Cake
  1. 1 ½ c. sugar
  2. 4 Tbsp. shortening
  3. 4 Tbsp. butter, softened
  4. 2 eggs
  5. 2 egg yolks
  6. 1 1/2 tsp. vanilla extract
  7. 2 c. all-purpose flour
  8. 2 tsp. baking powder
  9. 1 tsp. salt
  10. 1 c. 2% milk
Frosting /Filling
  1. 1 c. sugar
  2. 8 tsp. water
  3. 4 tsp. light corn syrup
  4. 2 egg whites
  5. 1/2 tsp. cream of tartar
  6. 1/2 tsp. vanilla extract
  7. 2 c. cold 2% milk
  8. 1 tsp. coconut extract
  9. 1 c. instant vanilla pudding mix
  10. ¾ c. flaked coconut, divided
  1. In a small bowl, cream the sugar, shortening and butter until light and fluffy. Beat in eggs and yolks. Add vanilla. Combine the flour, baking powder, and salt; add to creamed mixture alternately with milk. Beat just until combined.
  2. Pour into two #10 Dutch Ovens coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely.
  3. In a double boiler over simmering water, combine the sugar, water, corn syrup, egg white and cream of tartar. Beat for 1 minute. Continue beating over low heat until frosting reaches 160°, about 5 minutes. Pour into a small bowl; add vanilla. Beat until stiff peaks form, about 7 minutes.
  4. In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Finely chop 1/2 cup coconut; fold into pudding mix.
  5. Split each cake into two horizontal layers. Spread a third of the pudding over one cake layer; repeat layers twice. Top with remaining cake. Frost top and sides. Toast remaining coconut; sprinkle over top. Blog
The Best Ever Carrot Cake
  1. 1 lb. finely grated carrots
  2. 1 ¼ c. sugar
  3. 1 c. firmly packed brown sugar
  4. 1 ¼ c. canola oil
  5. 4 extra large eggs, at room temperature
  6. Finely grated zest of 1 large orange
  7. 2 ¼ c. flour
  8. 1 ½ tsp. baking powder
  9. 1 tsp. baking soda
  10. 1 tsp. ground cinnamon
  11. ¼ tsp. ground ginger
  12. ½ tsp. sea salt
  13. ¼ tsp. ground cloves
  14. ¼ tsp. nutmeg
  15. 1 ¼ c. sweetened shredded coconut
Cream Cheese Frosting
  1. 12 oz. cream cheese, softened
  2. ½ lb. butter, softened (2 sticks of butter)
  3. 2 tsp. vanilla
  4. ¼ tsp. sea salt
  5. 1/3 c. powder buttermilk
  6. 3 c. powder sugar
  7. 2 c. coconut for the sides of the cake.
  1. Mix the sugars, oil, vanilla and eggs together. Add the grated carrots. Mix in the dry ingredients. Add the coconut. Mix well. Pour into 2 – 10” prepared Dutch ovens. Bake at 350 for about 35-45 minutes. Or until tested with a toothpick it comes out clean.
  1. Mix together all the ingredients until smooth. Frost the cake, and pat the coconut around the sides of the cake. Blog

 Main Dishes

Ultimate Fried Chicken
  1. 1 Whole chicken cut up into quarters or 8 pieces
For the marinade
  1. 1 pint buttermilk
  2. 1 Tbsp. Kosher salt
  3. 1 Tbsp. Texas Pete’s hot sauce
  4. 1 tsp. of brown sugar
For the batter
  1. 1 c. all-purpose flour
  2. ½ c. cornstarch
  3. 4 Tbsp. Mountain Chef brand poultry seasoning
  1. Several hours before cooking time, cut up the chicken and place in a re-sealable plastic bag with the marinade ingredients. Let it sit in a fridge or a cooler until you are ready to cook. Heat up some canola oil in a 10” Dutch oven to 400 degrees. While the oil is heating up, let the chicken sit on a cooling rack and allow the buttermilk to drain off. Mix the batter together and roll each piece of chicken into the batter just before placing it in the oil. As soon as the batter is golden in color all around, remove the chicken and place it on a cooling rack. When all the chicken has been fried and the chicken cooled down, place a trivet in the bottom of a 12” Dutch oven and place the chicken on the trivet. Cover the Dutch oven and place 12 coals around the bottom of the Dutch oven with the coals sticking halfway out of the Dutch oven and 14 coals on the top in a checkerboard pattern. Bake for 20 minutes and check the temperature of the meat. The breasts should be pulled at 165 degrees and the thighs and legs pulled at 180 degrees. Let the chicken relax for several minutes before serving. Blog
Smoked Pork Butt
  1. 2 Tbsp. brown mustard
  2. 1 Tbsp. honey
  1. ¾ c. sugar
  2. ½ c. salt
  3. 1/3 c. black pepper
  4. ½ c. paprika
  5. 1 Tbsp. garlic powder
  6. 1 Tbsp. onion powder
  7. 1 Tbsp. chili powder
  8. 1 Tbsp. celery salt
  9. 1 tsp. cumin
  10. 1 tsp. sage
  11. ¼ tsp. cayenne pepper
  12. Apple or hickory chips for smoking
  1. Rinse the roast, pat dry. Apply the “Glue” then pat the rub on the roast. Place in a square Dutch oven. Using a dome over the top, smoke for about 1 – 2 hours.
  2. Then transfer the roast to a 12” Dutch Oven and cook with apple juice for about 2 more hours, or until tender. Blog
Chicken Saltimbocca ala the Iron Maiden
  1. 1 whole chicken, butchered
  2. 1 Tbsp. salt
  3. 2 tsp. pepper
  4. 1 oz. sage
  5. 6 slices dried and cured ham
  6. 6 slices mild white cheese
  7. ¼ c. oil
  8. ½ medium onion, chopped
  9. 1 clove garlic, minced if desired
  10. ½ c. mushrooms, sliced
  11. ¼ c. dry or sweet white wine
  12. ½ c. chicken stock
  13. ¼ c. cream
  1. Butcher the chicken by removing the breasts, thighs and legs. Debone the thighs and legs. If desired, remove all the skin on the chicken pieces. Butterfly the breasts and pound out the dark meat so it is an even thickness. In this recipe, you can use the dark meat, white meat or both. It’s up to you.
  2. Stuff the chicken with the sage, meat and cheese then season with salt and pepper. Secure the meat together with either toothpicks or butcher’s twine.
  3. Sear the chicken in hot oil until it is nicely browned using a Dutch oven over medium-high heat. Remove the chicken from the heat and set aside. Remove any excess oils from the pan, if any.
  4. Sauté the onions until they are translucent. Add the garlic and cook for just a few minutes. Add the sliced mushrooms and cook until reduced. Deglaze the pan with some wine. Allow the wine to cook down a bit then add some chicken stock. Return the chicken pieces to the pan, cover, and allow it to simmer until the meat is cooked through to 165F.
  5. Remove the chicken from the pan. Add the cream and test for flavor. Adjust as necessary.
  6. Serve the chicken with some of the wine mushroom sauce drizzled over it, with a bowl on the side or both.
  7. * All measurements are estimated
Heating the Dutch oven
  1. If using a 12-in Dutch oven, use about 15-20 coals underneath the pot when searing the meat. When it is simmering, transfer about ¼ of the coals from the bottom to the lid then add about 10 more to the lid. You are aiming for about 325-350F. Blog
  1. 2.5-3 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes
  2. 1/2 c. orange juice
  3. 1/4 c. lime juice
  4. 4 cloves garlic, (I used the already chopped and bottled – to save time)
  5. 1 tsp. ground cumin
  6. 1 tsp. salt, plus more to taste
Homemade Corn Tortillas
  1. 2 c. Masa Harina
  2. 1/4 tsp. salt
  3. 1 c. Water + a little
  1. Place the pork in a large Dutch Oven. Add the orange juice, lime juice, garlic, cumin, salt and enough water to just barely cover the meat. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for two hours. Don’t touch the meat. (You could put all this in a Crock pot and let simmer for 4 hours on high. Then transfer to the Dutch Oven for the last step.)
  2. After two hours, increase the heat to medium-high and while occasionally stirring and turning the pieces, continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown at the edges, turning pieces gently (they’ll be eager to fall apart), only as needed.
  3. When pork has browned on both sides, it’s ready. Adjust seasonings to taste and serve on warmed tortillas with fixings. (See below)
  4. Mix all ingredients to make a stiff dough. Roll the dough into a 1 ¾” ball, flatten it slightly, place in between 2 pieces of plastic, (I cut apart a gallon Ziploc bag and trimmed to fit the tortilla press- Note if you do not have a press, you can use the bottom of a pie plate or heavy skillet)
  5. Press the dough ball out to a small disc, pressing firmly on the press. Cook the tortilla on a flat griddle (or the lid of a Dutch Oven) with a little oil, until the edges dry up and there are brown spots on both sides. Tortillas will be stiff but will soften as they stand.
  1. Serve with shredded lettuce, cheese, avocado, sautéed onion, and/or salsa. Personally I like the avocado with a little lime juice. Blog
Cordon Bleu Chicken
  1. 1 whole roaster chicken (5-7 lbs.)
  2. 1 quart water
  3. ¼ c. kosher salt
  4. ¼ c. brown sugar
  5. 1 tsp. garlic, minced
  6. 1 tsp. onion powder
  7. 1 tsp. black pepper
  8. ½ tsp. ground sage
  9. ½ tsp. ground thyme
  1. 1/4 lb. Swiss cheese, thinly sliced
  2. 1/4 lb. smoked Ham, thinly sliced
Rice Pilaf
  1. 1 ½ c. long grain rice
  2. 2 Tbsp. butter
  3. ½ c. minced onion
  4. 1 Tbsp. minced garlic
  5. ½ tsp. cumin
  6. ½ tsp. coriander
  7. 4 oz. angel hair pasta, broken up
  8. 3 ¼ c. water
  9. 1 ½ tsp. salt
  10. Black pepper to taste
  11. Fresh parsley
  1. Mix water, salt, brown sugar, garlic, onion powder, black pepper, sage and thyme. Set aside.
  2. Bone out chicken. Discard rib cage. Reserve wings and legs for another use. Flatten chicken meat to an even thickness with a meat mallet.
  3. Set chicken into brine and allow to brine as time allows, up to 4 hours.
  4. Remove chicken from brine, season with additional black pepper and garlic powder to taste and stuff with filling ingredients.
  5. Roll chicken around the filling ingredients. There is the possibility of additional loose chicken skin which you can wrap it around the roll as well. Tie with kitchen twine. Sprinkle with black pepper, garlic powder and paprika to taste.
  6. Spray Dutch oven with cooking spray. Sear the meat on all sides. Place breast down in the same Dutch oven. Bake at 400 degrees for 45-60 minutes until the chicken is cooked through.
Rice Pilaf
  1. Place the rice in a medium bowl and add enough water to cover by 2 inches; using your hands, gently swish grains to release excess starch. Carefully pour off the water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a colander or fine mesh strainer, drain water from rice and set aside. In a Dutch oven, melt the butter. Add the onion and saute for 3-4 minutes, until softened but not browned. Add the garlic, cumin and coriander and cook for another 30 seconds. Add the rinsed and drained rice and the broken, uncooked noodles. Cook, stirring, for another 2-3 minutes until lightly browned. Stir in the water and salt and bring the mixture to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 16-18 minutes. Remove the pot from the heat. Let the rice stand 10 minutes; fluff with a fork and serve. Sprinkle with fresh parsley if desired. Blog
Sweet Pulled Pork with Lime Rice
  1. 4-8 lbs. pork roast
  2. 4 (8 oz.) cans tomato sauce
  3. 3 tsp. garlic
  4. 4 tsp. cumin
  5. 1/2 tsp. salt
  6. Pepper to taste
  7. 4 c. Dr. Pepper
  8. 3-4 c. brown sugar
  9. 3 Tbsp. molasses
Lime Rice
  1. 2 1/2 c. rice
  2. 4 Tbsp. butter
  3. 4 1/2 c. chicken broth
  4. Zest and juice of 2-3 small limes
  5. 4 Tbsp. cilantro
  6. 1 1/2 tsp. salt
  7. 1/2 tsp. cumin
  8. A little pepper
  1. Sear meat on all sides. Place in 12" Dutch oven. In separate container, mix all ingredients. Pour over roast and cook to desired tenderness (meat should easily fall apart). Pull pork and remove from remaining sauce to serve. (Note: This can be done in a Crock Pot on slow heat. In a Dutch oven, cook it for about 5 hours. Internal meat temperature should be at least 165F. The number of briquettes varies. I usually start with 14 on top and 8 on the bottom. Heat should be adjusted during cooking to maintain the liquid at a slow simmer.)
Lime Rice
  1. Mix all ingredients and cook until all the liquid is absorbed in a 10" Dutch oven. Or, throw everything in the rice cooker and press start. Blog


Scarborough Fair Rolls
  1. 2 c. warm water (90 °-100 °F)
  2. 2 Tbsp. dry yeast
  3. 2 tsp. salt
  4. 1 tsp. dried sage (or fresh)
  5. 1 tsp. dried rosemary (or fresh)
  6. 1 tsp. dried thyme (or fresh)
  7. 3 Tbsp. dried parsley (or fresh)
  8. 1 egg
  9. 2/3 c. nonfat dry milk powder (instant or non-instant)
  10. 1/4 c. sugar
  11. 1/3 c. butter or 1/3 c. shortening
  12. 5 -5 1/2 c. bread flour (or all-purpose flour)
  1. Combine water and milk powder until dissolved. Add yeast, sugar, salt, butter, egg, herbs and 2 cups bread flour. Mix until ingredients are wet. Add 2 cups more flour until mixed (dough will be getting stiff). Add additional flour as needed to acquire desired consistency. Dough should be soft, not overly sticky or stiff.
  2. Cover dough and allow to rise in warm place until double in size. After dough has risen, sprinkle surface with flour and place dough on floured surface. Roll out and cut rolls or shape as desired.
  3. Place shaped rolls in Dutch oven and butter. After rolls have raised, brush rolls with melted butter again.
  4. Place desired amount of coals on top and bottom of Dutch oven and cook until rolls are a deep golden brown on top.
  5. Brush with melted butter while hot. Blog
Peasant Bread
  1. 1 ½ c. sourdough starter
  2. 1 c. warm water (115 degrees)
  3. ¼ c. white sugar
  4. 1 Tbsp. dry yeast
  5. 1 c. white flour
  6. 2 tsp. salt
  7. 5 c. white flour (use only what you need)
  1. Begin by mixing the water, starter, sugar, yeast, and 1 cup of flour together well. Let it sit covered for 30-45 minutes until the yeast and gluten have developed well (the batter should be stringy and smell of yeast). Stir in 2 cups of flour and the 2 teaspoons of salt. The batter should be hard to stir. Turn the batter out onto a floured board and begin to work the dough adding flour a little at a time. The dough should be very sticky . After the dough has been worked for about 20 minutes it should bit be as sticky and it should be very stretchy . Only add what flour is necessary to work the dough. Fold the dough into itself and form a ball with the seam side tucked in well (it should be as a balloon when the dough rises expanding up, not out). Lay the dough ball onto a well-floured muslin or linen cloth and place inside of a 9” bowl to rise. When the dough has doubled in size, turn it out onto double layered parchment paper and set inside of a pre-heated 14” Dutch oven with 16 coals around the bottom edge and 20 coals on the top. Slash the top of the dough to allow for expansion and spray the loaf with water. Set the parchment and the dough inside of the Dutch oven and pour ½ cup of water under the parchment paper. Cover the Dutch oven immediately and remove half of the coals from the bottom. Bake the bread for 40 minutes or until the bread is golden brown and sounds hollow when you tap it. Blog
Cracked Wheat Raisin Rolls
  1. 1 ½ c. uncooked cracked wheat
  2. 1 c. raisins
  3. ½ c. packed brown sugar
  4. 2 tsp. salt
  5. 3 Tbsp. butter
  6. 2 c. BOILING water
  7. 2 pkg. active dry yeast
  8. 2/3 c. warm water
  9. 5-6 c. flour
  10. 1 egg, beaten
  1. In large bowl, mix cracked wheat, raisins, brown sugar, salt, butter and boiling water. Cool to 105-115 degrees. In another bowl, dissolve yeast in warm water. Add dissolved yeast and 2 c of flour to the cracked wheat mixture. Mix until moistened, scraping bowl frequently. With spoon, stir in 2 ½-3 c of flour until dough pulls cleanly from side of bowl. On floured work surface, knead in remaining ½-1 c flour until dough is smooth and elastic. Grease large bowl with cooking spray. Place dough in bowl, cover loosely with towel. Let rise in warm place for 45-60 minutes or until light and doubled in size. Punch down to deflate. Roll into balls. Place balls of dough in 12 inch Dutch oven. Let rise until double in size, 45-60 minutes. Brush with beaten egg. Bake 35-45 minutes at 350 degrees until golden.
  1. 1 12 inch oven = 25 coals: 17 top, 8 bottom. Serves approx. 14 Blog
Multigrain Bread Weave
  1. 1 ¼ c. 9 –grain hot cereal mix
  2. 2 ½ c. boiling water
  3. 3 c. flour
  4. 1 ½ c. fresh ground whole wheat flour
  5. ¼ c. honey
  6. 4 Tbsp. butter, melted and cooled
  7. 2 ½ tsp. instant yeast
  8. 1 Tbsp. sea salt
  9. ½ c. cut rolled oats (to sprinkle on the top)
  1. Place cereal in a bowl with the boiling water, let it stand, stirring occasionally until the mixture cools to 100 degrees, and looks like hot cereal. Mix the flours together in a different bowl.
  2. When the hot cereal has cooled, add honey, butter and yeast and mix it up until combined. Add the flour mixture, ½ cup at a time, and knead until it starts to form, for a couple of minutes. Then cover the dough and let it rest for 20 minutes. Add the salt and continue to knead it until it pulls away from the side of the bowl. Adding a little more flour if needed. (The dough will be sticky). Cover and let it rise until double, about 45-60 minutes.
  3. Divide dough into ropes, and weave the bread. Put into the prepared 12” Dutch Oven. Sprinkle with the rolled oats. Let rise for about 30 more minutes. And bake at 375 for about 35-40 minutes. Or until the bread reaches 200 degrees.
  4. (This will make 2 loaves of bread) Blog
Italian Cheese Bread
  1. 5-6 c. flour
  2. 3 Tbsp. sugar
  3. 2 c. water
  4. 2 tsp. salt
  5. 1 ½ Tbsp. yeast
  6. ¼ c. oil
  1. 2 Tbsp. flour
  2. 1 tsp. minced garlic
  3. 1 tsp. dehydrated onion
  4. 1 tsp. Italian Seasoning
  5. 1 Tbsp. dried parsley
  6. 3 Tbsp. grated parmesan cheese
  7. ½ c. shredded Asiago cheese
  8. 1 egg white
  9. 1 tsp. Italian seasoning
  1. Combine 2 cups flour, sugar, salt and yeast in a large bowl. Heat water and oil until very warm (120°-130°). Add to flour mixture. Stir in an additional 2 ½ - 3 cups flour until mixture forms a ball. Knead in an additional ½ to 1 cup flour until dough is smooth and elastic. Place in greased bowl and let rise until double (about 1 hour). Punch down. Knead filling into dough until evenly distributed.
  1. Combine flour, garlic, onion, Italian seasoning, parsley, parmesan cheese and Asiago cheese in a small bowl. Knead into dough as listed above. Shape dough as desired. Mix egg white and Italian seasoning. Brush all over bread. Bake for 25-35 minutes at 400F or until golden. Blog
Classic Dinner Rolls
  1. 2 c. warm water (110 to 115F)
  2. 2/3 c. nonfat dry milk
  3. 2 Tbsp. active dry yeast
  4. 1/4 c. granulated sugar
  5. 2 tsp. salt
  6. 1/3 c. butter, shortening, or margarine
  7. 1 egg
  8. 5 to 5 1/2 c. all-purpose flour or bread flour
  9. 1/2 c. butter, melted
  1. In large bowl, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix until ingredients are wet. Mix vigorously for 2 minutes. Add 2 cups flour and mix until ingredients are wet, then for 2 more minutes. Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)
  2. Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil; work oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 1/2 hours. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and shape as desired. Place on a greased or parchment-lined 12” Dutch oven. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size. Bake at 375° F by placing 12 coals around the bottom edge and 16 coals on the top in a checkerboard pattern for 15 to 20 minutes or until browned. Brush with melted butter while hot. Serve with honey butter. Blog

Recipes for National Hot Dog Day!

July 23, 2014


It’s National Hot Dog Day today… and let’s be “frank,” the best way to celebrate is with our amazing recipes! Bob and Randy Harmon and Chef Johnny McAdams went to ABC 4′s Good Morning Utah this morning to show them how to make a “Chicago Dog” and a “Bacon Wrapped Dog.”

Click HERE if you want to watch the segment or simply check out the recipes below!

Chicago Dogs & Bacon Wrapped Chili Dogs
Chicago Dog Ingredients
  1. 8 all beef hot dog
  2. 8 hot dog buns
  3. ½ C. yellow mustard
  4. ½ C. sweet green pickle relish
  5. ½ C. chopped onion
  6. 32 tomato wedges
  7. 8 dill pickle spear
  8. 16 banana peppers
  9. 1 dash celery salt per dog
  1. Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and place in bun. Add toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sweet banana peppers and celery salt.
Bacon Wrapped Chili Dog Ingredients
  1. 12 all beef hot dogs
  2. 1 lbs. bacon
  3. 1 lbs. ground beef
  4. 1 lbs. ground pork
  5. ½ C. chili powder
  6. 2 Tbs. garlic powder
  7. 2 Tbs. onion powder
  8. ¼ C. brown sugar
  9. 3 C. chicken stock
  10. 1 C. ketchup
  11. Salt and pepper to taste
  12. 4 C. shredded cheese
  13. 12 buns
  1. In a large pot, brown the ground meats and spices together. Add the brown sugar, chicken stock and ketchup. Bring to a boil over medium heat. Turn the heat down and reduce. Salt and pepper to taste. Wrap the hot dogs with a slice of bacon, use a tooth pick to secure the bacon to the hot dogs. Cook at 375º F for 13 to 15 minutes or until the bacon has reached your desired crispness. Allow the dogs to cool for 5 to 6 minutes then place in a bun and cover with chili and cheese. Blog

Great Health Tip of the Day: National Hot Dog Day

July 23, 2014

7 billion hot dogs are eaten annually between Memorial Day and Labor Day

Holiday Picnic Hot Dogs

A hot dog will never be a dietitian’s first choice, but as with all less-than-healthy foods they can fit into a healthy diet by enjoying them in moderation and making a better choice when choosing these summer favorites. Use the following tips to make a better choice:

  • Choose uncured hot dogs as these do not contain nitrites or nitrates
  • Look for hot dogs lower in saturated fat
  • 3 grams or less would be best
  • Watch the salt: Since hot dogs are usually eaten with a bun and condiments containing salt, sodium can add up very quickly
  • Aim for 400 mg or less sodium per hot dog

Better Choices at Harmons:

Applegate’s uncured beef, chicken or turkey hot dogs


Utah Melons!

July 22, 2014

Melon_Mania_2014-1This week is melon mania at Harmons. For the last couple weeks, we’ve been going strong with cantaloupe and watermelon from Sterling Farms in Hurricane, Utah. They are better than ever! I dare you to walk past the cantaloupes and resist their sweet aroma. Look for the sign at the bottom of this page in the store.

Not only are these melons delicious, but they are fresh and local, which means more nutrients for you! The moment fruit is picked from the vine, it starts to lose some of its precious vitamins. Since these melons only need to travel a few hours up to our stores, they are at their peak potential.

Cantaloupe is packed with vitamin A. Just one cup provides all you need for an entire day plus a healthy dose of vitamin C.

You probably don’t need another reason to love the iconic sweet, juicy watermelon, but just in case you do, know that one cup of watermelon has more lycopene than a fresh tomato. Lycopene is a strong antioxidant that may decrease risk of prostate cancer and heart disease. Lycopene is what gives watermelon its pink tint.

Stop by Harmons this week for killer deals on local melon!

Need to liven it up a bit?

    • UtahGrownMelonsToss melon cubes with chopped fresh mint for an extra-refreshing treat.
    • Throw in melon chunks into your next smoothie.
    • Grill it! Watermelon is surprisingly delicious hot off the grill.
    • Make a sweet fruit salsa with finely chopped melon, cilantro, and a squeeze of lime.

Recipe: Australian Pavlova

July 21, 2014

Ever tried making Australian Pavlova? Why not try it out by using this recipe from Chef Kimberly Larsen. You can also watch her make this recipe on ABC 4′s Good Things Utah by clicking HERE.

Australian Pavlova
  1. 8 egg whites, at room temperature
  2. 1 ½ cups granulated sugar
  3. ½ teaspoon cream of tartar
  4. 12-15 strawberries, stemmed and quartered
  5. 1 passion fruit, cut into large cubes or slices
  6. 3 kiwis, peeled and med diced
  1. 1. Preheat the oven to 250 degrees F.
  2. 2. Line a baking sheet with parchment paper and lightly brush with oil.
  3. 3. In stand mixer, with whisk attachment, beat the egg whites and cream of tarter on medium-high speed until medium peaks form.
  4. 4. Continue whisking while slowly adding the granulated sugar.
  5. 5. Beat for another 8-10minutes. Sugar will dissolve and egg whites will become shiny and firm.
  6. 6. Scoop mixture into a circle shape on to the middle of cookie sheet.
  7. 7. Use a small spatula to create a decorative design .
  8. 8. Carefully place in oven.
  9. 9. Bake for 1 ½ hours, or until firm to the touch.
  10. 10. Turn off the oven and prop the oven door.
  11. 11. Allow the Pavlova to cool completely in the oven.
  12. 12. When ready to serve place on decorative plate and carefully decorate with fresh fruit.
  13. 13. If desired, Pavlova may be served with fresh whipped cream. Spoon into the center of Pavlova, then decorate with fresh fruit. Blog

Think it’s too hot to eat healthy? Think again!

July 16, 2014

frozen grapesWith temperatures nearing the 100s, it’s no wonder that many of us in Utah don’t want to be heating up our ovens to make dinner. Drive thrus seem to beckon us with ready-prepared meals, and the promise of not having to heat up the kitchen (and the house!). However, eating well is still important even when it’s hot outside, and it can be just as easy, convenient and delicious to eat well as it is to eat “junk food.” Here are a few tips to help you stay cool and healthfully filled up during this hot summer season.

  1. Use the grill

When it’s hot outside, grilling is an excellent way to make delicious food that is healthy, and also won’t heat up your house. Grab a couple of our pre-made chicken or beef kabobs in our meat case for an easy, quick meal, or get some of our fresh ground turkey to make turkey burgers.

  1. Use vegetables as side dishes – and snacks

Vegetables are easy to eat in the summer since they are light and refreshing. I love keeping a container of already cleaned and chopped veggies in my refrigerator to munch on, or to quickly top a salad. If you need a dip for your veggies, I recommend mixing a 16 ounce container of nonfat plain Greek yogurt with a packet of dry ranch dressing mix; it makes a perfect ranch dip, and no one can ever tell that it’s actually made with Greek yogurt!

  1. Fill up on fruits

It’s important to eat fruits and vegetables all year long, but summer is the perfect time to fill up your cart with produce. Plenty of fruits are in season, making them less expensive, more nutritious, and tastier. Keep your fruits in the fridge for a tasty, cold snack. For a fun twist, try freezing your fruit to create popsicle-like healthy treats. Have you ever tried frozen grapes? Freezing grapes creates a sorbet-like texture, and a sweeter taste. However, almost any fruit tastes delicious when frozen. Grab a bag of frozen pineapple for a sweet treat, or cut up your favorite fruit and pop it in the freezer for a couple of hours.

  1. Stay hydrated

When we’re hot, our bodies release water (aka sweat) to help cool us down. While this is effective for cooling us off, it does make us lose water and can cause you to become dehydrated, if you don’t replace the water you’ve lost. Be sure to keep a water bottle with you when you leave the house; if you have it with you, you’ll be much more likely to actually drink water. A good way to tell if you’re well hydrated is by taking a look at the color of your urine. Clear to pale yellow urine is ideal; the darker your urine, the less hydrated you are.

  1. Buy healthier convenience foods

There’s nothing worse than feeling hot and bloated. Fast food tends to be packed with bloat causing salt, and is also usually high in empty calories that don’t provide a lot of nutrition. Eating healthier foods will make you feel cooler, and will also give you more energy. If you’re crunched for time, try grabbing some of our pre-made Dietitian’s Choice deli options. Our chipotle turkey salad makes a fabulous sandwich when put on a 7 Grain Roll from our bakery; serve with some cold, raw veggies, and you have a balanced and cool meal.


Great Health Tip of the Day: National Bison Month

July 14, 2014

BisonJuly is National Bison Month! Have you ever tried a bison burger or steak?

If you’ve never tried bison, this is the time! Fire up the grill and enjoy bison for a change. It is pretty similar in taste to beef and a little more lean (less fat) and lower in calories. It’s a touch higher in iron, too! Harmons offers a variety of bison, including bison burgers, steaks (sirloin, ribeye, NY strip), ground bison, and even bison dogs (with no added nitrates and nitrites!) As with beef, it’s best to stick with the leanest cuts, like sirloin.

Grill a bison steak just as you would beef (cook to a minimum internal temperature of 145F). They are great marinated or cooked with just a little salt and pepper to season.

Here’s a comparison of beef and bison:

Screen Shot 2014-07-14 at 4.44.42 PM








Recipe: Chimichurri Patagonia Salmon

July 10, 2014

Chef Aaron Ballard shared a Chimichurri Patagonia Salmon recipe with KUTV to celebrate the fact that Harmons is bringing the only sustainable salmon to Utah. See it all by clicking HERE.


Chimichurri Patagonia Salmon
Chimichurri Patagonia Salmon Ingredients
  1. 4 Six ounce Salmon Filets
  2. 1/4 cup olive oil
  3. 1/2 bunch fresh parsley
  4. 1/2 bunch fresh cilantro
  5. 3 tablespoon fresh oregano
  6. 2 cloves garlic
  7. 3 tablespoons champagne vinegar
  1. 1.) Add all ingredients to a food processor or blender and puree until smooth. Marinate fish for at least 30 minutes to overnight.
  2. 2.) Preheat oven to 350F
  3. 3.) Heat a large saute pan or rondeau with canola or avocado oil until hot. 4.) Place marinated salmon presentation side down in pan and sear until a nice crust has formed. Flip and continue to cook on high heat for an additional 30 seconds.
  4. 5.) Place pan into heated oven and bake until it reaches an internal temp of 135F- it shouldn't take more than five to ten minutes depending on how many you have in the pan.
Avocado Mousse Ingredients
  1. 3 ripe avocados
  2. 1/4 cup cubed unripe mango
  3. 2 Tbsp cream
  4. 2 Tbsp cumin
  5. Juice of one lime
  6. 1 cup whipping cream (unsweetened)
  7. Salt to taste
  1. 1.) Cut and pit avocados and dice into large chunks or quarters. Dice mango into large dice. Add avocado, mango, cumin 2Tbsp cream, lime juice and salt to a food processor and blend until silky smooth.
  2. 2.) In a separate bowl whip cream to stiff peaks and fold into avocado puree.
  3. 3.) Serve with Chimichurri Salmon as a dollop or smear on the plate. Works great as a dip or on nachos!!! Blog