Minerva Dairy Back-to-School Planner:

We're heading back-to-school with our easy meal planner. Try these fresh recipes direct from Venae's Kitchen for an easy week.

Monday:

Swiss Potato Soup

Warm up with this delicious soup recipe. You’ll want to shout about it from the top of the Swiss Alps!

Ingredients:

  • 1 lb. Minerva Dairy Swiss Cheese, shredded
  • 1 large Onion, chopped
  • 3 Carrots, sliced
  • 2 Celery stalks, sliced
  • 3-5 lbs. Potatoes, diced
  • 3 cups Chicken Broth
  • 2 cups Milk
  • 1 lb. Bacon, cooked

Directions:

Combine onions, carrots and celery in large sauce pan with butter and saut&egragve; until translucent. Add chicken broth and potatoes and cook until tender. Add salt and pepper and seasonings to taste. Add milk, stir in cheese and bacon. Thicken with roux of flour and water or corn starch and water if needed.

Prep Time:

30 minutes

Servings:

6 servings


Tuesday:

Grilled Boneless Pork Chops with Pears

Transform everyday pork chops into an unforgettable, succulent and flavor-packed dinner with this quick and easy recipe, ready in 35 minutes!

Ingredients:

  • 4 boneless pork chops, sliced 1 inch thick
  • 3 cloves garlic, sliced (plus 1 clove minced)
  • 2 fresh rosemary sprigs
  • 3 red or green anjou pears skinned, cored and cut into eighths
  • 1/2 cup white wine
  • 1/2 cup stock (chicken or vegetable)
  • 7 Tbsp. Minerva Dairy Amish Roll Butter
  • 1/2 Tbsp. ground turmeric
  • Sea salt and fresh cracked black pepper to taste

Directions:

In a small saucepan, melt 3 Tbsp. of Minerva Dairy Amish Roll Butter and add minced garlic and turmeric.

Season chops with Sea Salt and pepper and grill basting with butter mixture.

While chops are grilling, add 3 Tbsp. of Minerva Dairy Amish Roll Butter to a saucepan over medium heat. Add 3 cloves of sliced garlic and 2 sprigs of rosemary, stirring. sauté just until the garlic is starting to darken then remove all and discard. Add pears and cook until tender. Remove pears and keep. Add White wine to pan and reduce by half. Add stock to pan and reduce by half again. Add remaining 1 Tbsp. of Minerva Dairy Amish Roll Butter and sea salt and pepper to taste. Add pears back in and combine. Serve chops with sauce and pears spooned over them and garnish with fresh rosemary sprig.

Prep Time:

35 minutes

Servings:

4 servings


Wednesday:

Beef Stew

This tender and succulent slow-cooked stew is sure to bring the crowd running when you lift the lid! Great served alone, over biscuits or noodles.

Ingredients:

  • 3 lbs. Stew Meat (Beef)
  • 5 Carrots, sliced into 1/4 inch rounds
  • 4 stalks Celery, sliced 1/4 inch
  • 2 Vidalia Onions, large dices
  • 1 can condensed French Onion Soup
  • 2 jars whole Mushrooms, drained
  • 2 lbs. Baby Red Potatoes, cleaned and halved
  • 32 oz. Beef Stock
  • 1 cup Red Wine (Darkhorse Cabernet Sauvignon)
  • 1/4 cup Flour
  • 3 Tbsp. Corn Starch
  • 3 Tbsp. Minerva Dairy Smoked Butter
  • 2 Tbsp. Minerva Dairy Amish Roll Butter
  • 2 Tbsp. Beef Bouillon
  • 1 Tbsp. Black Pepper
  • 1 Tbsp. Celery Salt
  • 1 tsp. Worcestershire Sauce
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1/4 tsp. dried Thyme
  • 1 1/2 cup Water

Directions:

Combine stew meat, 1/4 cup flour, 1 Tbsp. corn starch, onion powder, black pepper, and celery salt. In batches, brown stew meat in pan with Smoked Butter. Place browned stew meat into crock pot and add 2 Tbsp. Minerva Dairy Amish Roll Butter into same pan with onions, carrots, celery and potatoes. Saut? until onions are soft. Place all into crock pot with stew meat. Deglaze pan with red wine and add mushrooms to soak up a little wine. Add to crock pot along with can of French onion soup, beef bouillon, beef stock, garlic powder, Worcestershire sauce, thyme, 1/2 cup of water and stir & cook for 6 hours on low.?

Just prior to serving, thicken broth by making a slurry with 2 Tbsp. corn starch and 1 cup of water. Whisk together and add to crock pot and stir. Cook for 1/2 hour longer until sauce thickens. Serve alone or over biscuits, noodles, etc.

Prep Time:

7 hours

Servings:

6 servings


Thursday:

Chocolate Pancakes

Make your morning delicious with these sweet and chocolatey pancakes! Top with delectable raspberry syrup and Minerva Dairy Maple Butter for the perfect pancake dish.

Ingredients:

  • 1 1/2 Cups All Purpose Flour
  • 1 Cup Baker's Whole Milk
  • 2 Eggs
  • 1/2 Cup Sugar
  • 3 Tbsp. Unsweetened Cocoa
  • 3 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 1/4 oz. Hot Cocoa Mix
  • 4 Tbsp Minerva Dairy Amish Roll Butter, melted. Plus more for the pan.

Directions:

For the Syrup:

Take your favorite Raspberry Jam and add water to it to thin it out into syrup in a saucepan (1 cup jam to 2 Tbsp. water).

Combine all ingredients in a blender and blend. Take 1/3 cup batter and add to a buttered skillet over medium heat - cook until bubbling and edges pull up from the pan. Carefully flip and cook through. Top with Minerva Dairy Maple Butter, Raspberry Syrup, and some fresh Raspberries.

Prep Time:

20 minutes

Servings:

4 servings


Friday:

Grilled Cheese and Tomato Soup

Kids love this classic Grilled Cheese and Tomato Soup recipe. You really can’t go wrong with Grilled Cheese!

Ingredients:

  • Minerva Dairy Baby Swiss, sliced
  • 2 loaves of Bread
  • Minerva Dairy Butter
  • 1 can of Tomato Soup (Pick your Favorite)
  • 1 cup of Milk
  • 2 tsp. of Minerva Dairy Butter

Directions:

On low-medium heat: Butter the outside of two pieces of bread. Place one slice in a pan butter side down. Place on two slices of Minerva Dairy Baby Swiss. Top with other slice of bread.

Flip sandwich half way through cooking!

Heat soup adding Milk instead of water and 2 tsp of Minerva Dairy Butter.

Creamiest soup ever! Loved by Big kids and little alike!

Prep Time:

20 minutes

Servings:

1 serving


 

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