Recipe Book

Savory Spinach Artichoke Soup

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February 28, 2018

by bwirkkula@miesproducts.com

Savory Spinach Artichoke Soup

Ingredients

½ Yellow Onion, Diced
2 Tbsp. Olive Oil
½ Cup Dry White Wine
1 ½ Cups Whole Milk
8 Cups (6 Oz.) Fresh Spinach
2 Tbsp. MIES ORIGINAL BREADING
(Or Your MIES BREADING of Choice)
2 ½ Cups Low-Sodium Chicken Broth
1 Can (13.75 Oz.) Artichoke Hearts in Water, Drained and Quartered
1 Tbsp. Garlic, Minced
½ Cup Heavy Cream
½ Cup Grated Parmesan

Instructions

Sauté onion and garlic in olive oil in a large pot over mediumhigh heat until onions are soft, about 2 minutes. Add artichokes and sauté 2 minutes. Stir in MIES BREADING and cook for 1 minute.
Deglaze pot with wine and simmer until nearly evaporated, scraping any bits from the bottom of the pot. Stir in broth, milk, and cream. Bring to a boil. Reduce heat to low. Add the spinach and parmesan. Stir until spinach wilts. Season soup with salt and pepper to taste. Enjoy!! Serving Suggestion Add a crunch with a side of baked tortilla chips.

Marvelous Mozzarella Sticks

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May 10, 2018

by bwirkkula@miesproducts.com

Category Recipes

Marvelous Mozzarella Sticks

Notes

Cooking Tip:
Try MIES CRISPY BREADING - Create a batter using water and MIES CRISPY BREADING (1 to 1 ratio). Dip mozzarella sticks in batter and then into dry MIES BREADING.
Serving Suggestion:
Serve warm - allow cheese to cool before enjoying

Ingredients

6 Mozzarella Cheese Sticks
1 Cup MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice)
Oil for Deep Frying

Instructions

Dip mozzarella stick in water. Dip moistened mozzarella stick in MIES BREADING. Repeat water and breading steps 2 more times. Make sure all areas of mozzarella cheese stick are coated
in breading.
Place breaded mozzarella sticks on a plate and freeze for at least 1 hour.
Heat oil to 375°. Gently drop mozzarella sticks in oil and cook until golden brown, approximately 2-3 minutes. Enjoy!!

Crispy Onion Strings

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May 10, 2018

by bwirkkula@miesproducts.com

Category Recipes

Crispy Onion Strings

Notes

Cooking Tip:
Try MIES CRISPY BREADING for that extra crunch.
Serving Suggestion:
Partner with our Chipotle Sour Cream as a dipping sauce.

Ingredients

1 Large Onion
2 Cups MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice)
Oil for Deep Frying

Instructions

Slice onion very thin. Place in a baking dish and cover with
water.
Heat oil to 375°. Put MIES BREADING in a separate bowl.
Put a handful of onions in MIES BREADING bowl.
Toss onions in breading until coated.
Tap off any excess breading and let sit for 1-2 minutes.
Deep fry onions in hot oil.
Remove as soon as golden brown, approximately 2-3 minutes.
Enjoy!!

Authentic Hush Puppies

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May 10, 2018

by bwirkkula@miesproducts.com

Category Recipes

Authentic Hush Puppies

Notes

Cooking Tip:
To tone down the spice, use Mies Original Breading in place of Mies Spicy Cornmeal Breading.

Ingredients

1 Large Egg, Slightly Beaten
1 Small Onion, Chopped
½ Tsp. Baking Soda
¾ Cup Self-Rising Cornmeal
½ Cup Self-Rising Flour
¾ Cup MIES SPICY CORNMEAL BREADING (Or Your MIES BREADING of Choice)
½ Tsp. Salt
Pinch of Sugar
1 Cup Buttermilk
Oil for Deep Frying

Instructions

Preheat oil to 350°.
In a medium bowl, mix baking soda, cornmeal, flour, MIES BREADING, salt, and sugar.
In a small bowl, stir buttermilk, onion, and egg together.
Pour the buttermilk mixture into the dry ingredient bowl. Mix until blended.
Drop the batter, 1 teaspoon at a time, into the oil.
Carefully turn the hush puppies during the cooking process.
Deep fry until golden brown.
Enjoy!!

Magnificent Meatball Stroganoff

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May 10, 2018

by bwirkkula@miesproducts.com

Category Recipes

Magnificent Meatball Stroganoff

Ingredients

1 Lb. Lean Ground Beef
⅓ Cup MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice)
1 Tsp. Kosher Salt
¼ Tsp. Garlic Powder
¼ Tsp. Ground Black Pepper
1 Large Egg
¼ Cup Milk
½ Cup Unsalted Butter
1 Garlic Clove
1 Cup White Cooking Wine
½ Cup Sour Cream
1 Cup Chicken or Vegetable Broth
16 Oz. Thinly Slice Fresh Whole Mushrooms
2 Tbsp. MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice)

Instructions

DIRECTIONS FOR MEATBALLS:
Preheat oven to 350°.
Spray sheet pan with nonstick cooking spray.
In a large bowl, combine and mix all ingredients: ground beef, MIES BREADING, salt, garlic powder, black pepper, egg, and milk.
Shape into 1-inch meatballs.
Arrange meatballs on baking sheet.
Bake 20-25 minutes, or until cooked through.
DIRECTIONS FOR MUSHROOM SAUCE:
Set a large skillet to medium heat; add butter.
Once melted, add garlic and sauté for 1 minute.
Add mushrooms and stir until softened, about 5 minutes.
Stir in MIES BREADING until well blended.
Pour in wine and broth.
Cook until reduced to half, about 4 minutes.
Reduce heat to medium-low.
Add cooked meatballs to mushroom broth and stir until heated through.
Remove from heat and stir in sour cream.
Season with salt and pepper to taste.
Serve over cooked egg noodles.
Enjoy!!

Fancy Fish Tacos

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May 10, 2018

by bwirkkula@miesproducts.com

Category Recipes

Fancy Fish Tacos

Ingredients

=== FISH INGREDIENTS ===
½ Lb. Cod, ½ Inch Strips
1 Cup MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice)
Water
=== CHIPOTLE SOUR CREAM ===
½ Cup Sour Cream
1 Tsp. Chipotle Powder
1 Tbsp. Fresh Lime Juice
=== PICO DE GALLO ===
1 Garlic Clove, Minced
=== INGREDIENTS ===
1 Large Tomato, Diced
2 Garlic Gloves
¼ Cup Fresh Cilantro
½ Lime, Juiced
¼ Cup Red Onion, Diced
=== TACO INGREDIENTS ===
Soft Flour Tortillas
Shredded Red Cabbage

Instructions

=== DIRECTIONS FOR FISH ===
Take the strips of cod and dip into a bowl of water.
Take moistened cod and tumble in MIES BREADING in a shallow bowl.
Deep fry until golden brown (internal temp 145°-150°).
Place on paper towel and set aside.
=== DIRECTIONS FOR CHIPOTLE SOUR CREAM ===
Combine all ingredients in a small bowl and set aside.
=== DIRECTIONS FOR PICO DE GALLO ===
Combine all ingredients in a small bowl and set aside.
=== DIRECTIONS FOR TACO ===
On each tortilla shell spread chipotle sour cream.
Top with 2 pieces of cod, pico de gallo, and red cabbage.
Enjoy!!

Scrumptious Hamburger Sliders

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May 10, 2018

by bwirkkula@miesproducts.com

Category Recipes

Scrumptious Hamburger Sliders

Notes

Cooking Tip:
Substitute ground beef with ground turkey for a different flavor twist. Use MIES EXTRA SPICY BREADING to spice it up. For Hamburger Patties - Shape mixture into 4 equal sized patties.
Serving Suggestion: Top with Crispy Onion Strings

Ingredients

1 Lb. Ground Beef
2 Tbsp. Worcestershire Sauce
½ Cup MIES ORIGINAL BREADING (Or Your MIES BREADING of choice)
⅛ Cup BBQ Sauce

Instructions

In a large bowl, combine and mix the following ingredients:
ground beef, Worcestershire sauce, MIES BREADING, and BBQ sauce.
Shape into 8 equal sized patties.
Season with salt and pepper to taste.
Grill at medium-high heat for 6-7 minutes per side.
Enjoy!!

Stunning Salmon Cakes

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May 10, 2018

by bwirkkula@miesproducts.com

Category Recipes

Stunning Salmon Cakes

Ingredients

2 Tbsp. Olive Oil
½ Cup MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice)
¼ Cup Onion, Finely Diced
1 Celery Stalk, Diced
¼ Cup Italian Parsley, Finely Chopped
¼ Tsp. Worcestershire Sauce
1 Tsp. “Bay” Seasoning
MIES ORIGINAL BREADING, For Coating (Or Your MIES BREADING of Choice)
2 Tbsp. Butter
¼ Tsp. Hot Sauce
¼ Tsp. Salt
¼ Tsp. Black Pepper
½ Lb. Cooked Salmon
½ Cup Mayonnaise
2 Tsp. Dijon Mustard
2 Large Eggs, Lightly
Beaten

Instructions

Place butter, oil, onion, celery, parsley, hot sauce, Worcestershire sauce, bay seasoning, salt and pepper in a large sauce pan.
Coo over medium-low heat until vegetables are soft, approximately 15 to 20 minutes. Then, cool to room temperature.
In a large bowl, flake the salmon.
Add ½ cup MIES BREADING, mayonnaise, mustard, and eggs and toss lightly.
Add the cooked mixture into the large bowl and mix well.
Cover and chill in the refrigerator for 30 minutes.
Shape into salmon cakes, 2 ½ to 3 ounces each.
Coat the patties with remaining MIES BREADING.
Drizzle olive oil in a large sauce pan and bring to medium heat.
Add the salmon cakes and fry for 3 to 4 minutes on each side, until browned.
Place cooked salmon cakes on paper towel.
Serve hot.
Enjoy!!

Crusted Baked Salmon

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May 10, 2018

by bwirkkula@miesproducts.com

Category Recipes

Crusted Baked Salmon

Notes

Cooking Tip: Enhance spiciness, use Mies Extra Spicy Breading in place of Mies Original Breading.
Serving Suggestion: Serve atop a bed of rice with fresh vegetables or Atop a bed of greens with blueberries and black raspberries.

Ingredients

2 Salmon Filets
2 Tbsp. Mayonnaise
2 Tbsp. Softened Butter
3 Tbsp. MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice)
1 Tbsp. Dill

Instructions

Preheat oven to 400°. In a small bowl, mix together mayonnaise, butter, MIES BREADING, and dill. Baste mixture on top of salmon filets.
Bake salmon until cooked through, internal temp of 145°. Baking time will vary depending on size of salmon filet.
Enjoy!!

Fried Key Lime Shrimp

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May 10, 2018

by bwirkkula@miesproducts.com

Category Recipes

Serving Suggestion: Place shrimp atop a salad or atop a bowl of noodles tossed with a creamy white sauce.
Serving Suggestion: Use Fried Key Lime Shrimp in our taco.

Fried Key Lime Shrimp

Ingredients

½ Cup Fresh Cilantro, Chopped
1 Fresh Lime, Juiced
1 Bottle Beer
½ Tbsp. Ground Cumin
1 Tbsp. Ground Black Pepper
1 Lb. Shrimp, Peeled and Deveined
1 Cup MIES CRISPY BREADING (Or Your MIES BREADING of Choice)

Instructions

In a medium bowl, combine and mix cilantro, lime juice, beer, black pepper, and cumin.
Add shrimp into bowl.
Make sure shrimp is covered in marinade mixture.
Place in refrigerator up to 2 hours before cooking.
Drain shrimp from marinade.
Put MIES BREADING in a bowl.
Toss shrimp in breading until coated.
Deep fry for 1-2 minutes to cook.
Enjoy!!

Delicious Grilled Chicken

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May 10, 2018

by bwirkkula@miesproducts.com

Category Recipes

Delicious Grilled Chicken

Ingredients

8 Piece Chicken, Bone-In
MIES CRISPY BREADING, For Coating (Or Your MIES BREADING of Choice)
Water

Instructions

Put some MIES BREADING in a medium size bowl.
In a separate bowl, fill with warm water.
Take one piece of chicken and dip it in warm water.
Then place the moistened chicken into the bowl with MIES BREADING and flip so that the chicken is evenly coated and set aside.
Allow each coated chicken piece to sit 1-2 minutes after coating until the breading becomes tacky.
Repeat this process for each piece of chicken.
Grill chicken at medium heat and spritz each piece of chicken with water via a spray bottle every 4-5 minutes.
Flip chicken pieces occasionally.
Grill chicken until done, internal temperature of 165°.
Enjoy!!

Melt In Your Mouth Meatloaf

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May 10, 2018

by bwirkkula@miesproducts.com

Category Recipes

Melt In Your Mouth Meatloaf

Ingredients

=== MEATLOAF INGREDIENTS ===
1 Lb. Ground Beef
½ Lb. Ground Pork
1 Egg
¼ Cup Milk
¼ Cup Onion, Diced
1 Celery Stalk, Diced
½ Tsp. Salt
¼ Tsp. Black Pepper
1 Tbsp. Italian Parsley, Minced
⅓ Cup MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice)
¼ Cup Plain Bread Crumbs
=== OPPING INGREDIENTS ===
½ Cup Ketchup
1 Tsp. Dry Mustard
3 Tbsp. Honey
Dash of Worcestershire Sauce
Dash of Hot Pepper Sauce

Instructions

Preheat oven to 350°.
In a large bowl, combine and mix all the meatloaf ingredients: ground beef, ground pork, egg, milk,onion, celery, salt, black pepper, Italian parsley, MIES BREADING, and bread crumbs.
Put meatloaf in a greased loaf pan.
Bake for 45 minutes.
While meatloaf is baking, combine all topping ingredients.
Pour topping over the meatloaf after it has baked for 45 minutes.
Once topping is added, bake for another 10 minutes, internal temperature of 160°. Enjoy!!

Perfect Pan Gravy

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May 10, 2018

by bwirkkula@miesproducts.com

Category Recipes

Perfect Pan Gravy

Ingredients

1 ½ Cups Pan Chicken Drippings
2 Tbsp. Butter
2 Tbsp. MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice)
1 ½ Cups Chicken Broth
⅛ Tsp. Ground Black Pepper, To Taste

Instructions

After browning/cooking meat product, put pan drippings into a sauce pan.
Heat the pan to medium-low heat.
Add butter and melt.
Then spoon in the MIES BREADING.
Whisk until evenly incorporated with the butter.
Cook for 1 minute.
Slowly add the chicken broth and whisk until smooth.
If the gravy is thick, add a little more broth.
Add pepper, to taste.
Taste and see if any salt is necessary.
Enjoy!!

Cinnamon French Toast

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May 10, 2018

by bwirkkula@miesproducts.com

Category Recipes

Cinnamon French Toast

Ingredients

3 Eggs
¼ Cup Milk
1 Tsp. Vanilla Extract
½ Tsp. Ground Cinnamon
⅓ Cup Sugar
2 Tbsp. Sugar for Strawberries
1 Cup MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice)
1 Stick Salted Butter, Melted
4 Slices Brioche Bread
1 Cup Sliced Strawberries
Maple Syrup, For Serving
Powdered Sugar, For Serving

Instructions

In a large nonstick skillet, heat the butter over medium-low heat.
In a shallow dish, whisk together the eggs, milk, and vanilla.
Set aside.
In another shallow dish, whisk MIES BREADING, cinnamon, and sugar.
Set aside.
Add sugar to strawberries.
Set aside.
One by one, dunk each bread slice in the egg mixture (flip to coat both sides).
Then place bread slice into the breading mixture.
Press down gently so that surface is covered (flip and coat the other side).
Place bread slice into the skillet with the butter and cook on the first side for 5 to 6 minutes watching closely to make sure coating doesn’t burn.
Note – If coating starts to darken too fast, turn down your heat and watch.
Flip slice of bread and cook for 3 minutes.
Serve French Toast with strawberries, powdered sugar, and maple syrup.
Enjoy!!

Amazing Apple Cobbler

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May 10, 2018

by bwirkkula@miesproducts.com

Category Recipes

Amazing Apple Cobbler

Ingredients

=== TOPPING INGREDIENTS ===
¾ Cup MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice)
½ Cup Firmly Packed Brown Sugar
¼ Cup Granulated Sugar
½ Tsp. Ground Cinnamon
¼ Tsp. Kosher Salt
1 Stick Unsalted Butter, Melted
== FILLING INGREDIENTS ===
2 Tbsp. Unsalted Butter
Pinch of Kosher Salt
2 Tbsp. Brown Sugar
2 Tbsp. Cornstarch
1 Tbsp. Vanilla
½ Lemon, Juiced
5 Granny Smith Apples

Instructions

=== DIRECTIONS FOR PREPPING ===
Preheat oven to 350°.
Peel and slice 5 apples.
Set aside.
=== DIRECTIONS FOR CRUMB TOPPING ===
In a medium bowl, mix MIES BREADING, brown sugar, granulated sugar, cinnamon, and salt using a fork.
Pour the melted butter in and stir until evenly mixed.
Set aside.
=== DIRECTONS FOR APPLE FILLING ===
In an 8-inch cast-iron skillet, heat the butter over medium heat.
Add the apple slices and a pinch of salt and cook for 3 minutes.
Stir in the brown sugar, cornstarch, vanilla, and lemon juice.
Cover the apple filling in the skillet evenly with the crumb topping.
Cover with foil and bake for 15 minutes.
Remove the foil and bake until crisp and brown on top, an additional 20 to 30
minutes.
Enjoy!!

asian-steak-bites

Asian Steak Bites

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March 9, 2019

Category Recipes

asian-steak-bites

Ingredients

=== STEAK BITE INGREDIENTS ===
1 ½ Lbs. Sirloin Steak
4 Tbsp. Low Sodium Soy Sauce
2 Tbsp. Honey
1 Tbsp. Thai Style Chili Sauce
2 Tbsp. + ½ Tsp. Sesame Oil
1 Tbsp. Garlic, Minced
¾ Cup MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice)
=== DIPPING SAUCE INGREDIENTS ===
½ Cup Mayonnaise
2 Limes
3 Tsp. Sriracha
1 Tsp. Sugar

Instructions

=== DIRECTIONS FOR STEAK BITES ===
Trim excess fat from the meat and cut into 1 inch pieces. In a large bowl, whisk the soy sauce, honey, chili sauce, ½ Tsp. of sesame oil, and garlic. Then place meat into the mixture and toss until well coated. Cover tightly and marinate in the refrigerator for at least 20 minutes and up to 4 hours.
Heat a large nonstick skillet over medium-high to high heat and add 1 Tbsp. of sesame oil. In a medium bowl, toss marinated meat in MIES BREADING. Once the skillet is hot, place the meat in the skillet in a single layer. It should sizzle loudly AS SOON as it hits the pan to get a nice sear. (If it doesn’t, the pan isn’t hot enough.) Don’t stir or move the meat for 30 to 45 seconds allowing the meat to brown. Then flip the meat over and cook for an additional 30 to 45 seconds-just long enough to sear the outside of the meat but not overcook the inside. Remove all the cooked meat to a plate. Add the remaining sesame oil to the pan and repeat the cooking process with the next batch until all meat is cooked. Serve & Enjoy!!
=== DIRECTIONS FOR DIPPING SAUCE ===
Zest lime to get ½ Tsp. of lime zest. Then juice limes to get about 3-4 Tbsp. of lime juice. Combine lime zest, lime juice, mayonnaise, Sriracha, and sugar in a bowl-Stir well. Season with salt and pepper, to taste.

Serving Tip ~ Top with sesame seeds, if desired.

beer-cod-bites

Beer Cod Bites

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March 9, 2019

Category Recipes

beer-cod-bites

Ingredients

=== INGREDIENTS ===
½ Lb. Cod Filets, Cut into 1 Inch Pieces
2 Cups MIES ORIGINAL BREADING (Or Your Mies Breading of Choice)
1 Bottle Dark Beer (Or Your Beer of Choice)
Oil for Frying Recommend a Canola-Vegetable Blend or Canola Oil

Instructions

Place cod pieces into a bowl with beer to marinate. Cover tightly and marinate for at least 1 hour and up to 8 hours in the refrigerator.
Once meat is done marinating, preheat oil to 350°.
While the oil is preheating, fill a bowl with the MIES BREADING. Remove the cod from the marinade and dredge the cod through the breading, until well coated. Once fully coated, let the cod sit for 1 minute (the breading will become tacky).
Fry the cod in oil for 3-4 minutes and breading is a golden brown – cod pieces will begin to float once fully cooked.
Remove the cod from the oil and place on a paper towel-lined plate. Serve & Enjoy!!

original-chicken-parm

The Original Chicken Parmesan

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March 9, 2019

Category Recipes

original-chicken-parm

Ingredients

¼ Cup + 3 Tbsp. Extra Virgin Olive Oil
1 Medium Onion, Chopped
2 Garlic Cloves
1 Cup Basil Leaves
Pinch of Sugar
½ Cup MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice)
1 (8 Oz.) Fresh Mozzarella, Water Drained
4 Skinless, Boneless Chicken Breasts, Cut Thin
2 (28 Oz.) Whole Peeled Tomatoes, Drained & Hand Crushed
1 Lb. Spaghetti, Cooked Al Dente 2 Large Eggs, Lightly Beaten
1 Tbsp. Water
1 Cup Bread Crumbs
Fresh Grated Parmesan

Instructions

In a sauté pan, heat olive oil over medium heat. Add the onions and garlic. Cook and stir for 5 minutes until fragrant and soft. Carefully add the tomatoes. Hand tear basil leaves and add to tomato sauce. Cook and stir until liquid is cooked down and the sauce is thick, about 15 minutes. Season with sugar. Season with salt and pepper, to taste. Lower the heat, cover, and keep warm.
Preheat the oven to 450°. Setup assembly line of ingredients: Put MIES BREADING in a shallow platter. Combine eggs and water in a bowl-beat until frothy. Put bread crumbs on a plate-season with salt and pepper, to taste.
Heat 3 Tbsp. of olive oil over medium-high heat in large oven-proof skillet. Dredge both sides of chicken breast in MIES BREADING, then dip it in egg wash (coat completely and let excess drip off), then dredge in the bread crumbs. When the oil is hot, add the chicken and fry for 4 minutes on each side until golden and crusty, turning once– internal temperature of chicken to be at or above 165°.
Ladle the tomato sauce over the chicken and sprinkle with mozzarella, parmesan, and basil. Bake for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti. Serve & Enjoy!

lemon-chicken-piccata

Lemon Chicken Piccata

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March 9, 2019

Category Recipes

lemon-chicken-piccata

Ingredients

4 Skinless, Boneless Chicken Breasts, Cut Thin
½ Cup MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice)
6 Tbsp. Butter
5 Tbsp. Extra Virgin Olive Oil
½ Cup Fresh Lemon Juice
½ Cup Chicken Broth
¼ Cup Capers
¼ Cup Italian Parsley

Instructions

Season chicken breasts with salt and pepper, to taste. Dredge chicken breasts in MIES BREADING and shake off excess.
In a large skillet over medium high heat, melt 2 Tbsp. of butter with 3 Tbsp. olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook the other side for 3 minutes. Remove and transfer to a plate. Add 2 Tbsp. butter and 2 Tbsp. olive oil to skillet. When butter and oil start to sizzle, add the other 2 pieces of chicken and cook as stated above and remove once cooked.
In empty skillet, add the lemon juice, broth, and capers. Return to stove and bring to a boil. Return all the chicken to the pan and simmer for 5 minutes – internal temperature of chicken to be at or above 165°. Remove chicken to platter. Add remaining 2 Tbsp. butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. Serve & Enjoy!!

classic-chicken-pot-pie

Chicken Pot Pie

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March 9, 2019

Category Recipes

classic-chicken-pot-pie

Ingredients

3 Tbsp. Olive Oil
5 Cups Chicken Stock
1 ½ Sticks Butter
1 Onion, Chopped
¼ Cup Heavy Cream
1 Egg, Beaten
¾ Cup MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice)
3 Skinless, Boneless Chicken Breasts
1 Refridgerated Pie Crust, Room Temperature
1 (10 Oz.) Bag Frozen Peas
½ Cup Fresh Itialian Parsley, Minced
2 Cups Carrots, Medium Diced
2 Tsp. Salt
½ Tsp. Pepper

Instructions

Preheat the oven to 350°. Place the chicken breasts on a baking sheet and rub with olive oil. Season the chicken breasts, as preferred. Roast 25-30 minutes, or until cooked through. Set aside until cool enough to handle. Cut the chicken into large dice (4-6 Cups of Chicken).
In a small saucepan, heat the chicken stock. In a large pot, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add MIES BREADING and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the large pot. Simmer over low heat for 1 more minute, stirring until thick. Add salt, pepper, and heavy cream. Add the chicken, carrots, peas, onions, and parsley. Mix well.
Preheat oven to 375°. Pour pot pie filling into a baking dish. Unroll pie crust and place on top of filling. Trim off extra crust. Brush the dough with beaten egg and make 3 slits in the top. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling. Serve & Enjoy!

Easy Chicken Tenders

Easy Chicken Tenders

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March 9, 2019

Category Recipes

Easy Chicken Tenders

Ingredients

½ Lb. Boneless, Skinless Chicken Tenders
2 Cups MIES ORIGINAL BREADING (Or Your Mies Breading of Choice)
Warm Water
Oil for Frying Recommend a Canola-Vegetable Blend or Canola Oil

Instructions

Preheat oil to 350°.
While the oil is preheating, fill a bowl with warm water. In another bowl put the MIES BREADING. Dip the chicken tenders in the warm water and then dredge through the breading, until well coated. Once fully coated, let the chicken tenders sit for 1 minute (the breading will become tacky).
Fry chicken tenders in oil until breading is a golden brown – internal temperature of chicken to be at or above 165°. Cooking time will vary based on size and thickness of the chicken tender.
Remove the chicken tenders from the oil and place on a paper towel-lined plate. Serve & Enjoy!!

egg-cellent-cassarole

Egg-cellent Casserole

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March 9, 2019

Category Recipes

egg-cellent-cassarole

Ingredients

1 Lb. Ground Breakfast Sausage
1 ½ Cups MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice)
1 ½ Tsp. Baking Powder
4 Large Eggs
2 Cups Milk
1 ½ Cups Cheddar Cheese, Shredded
½ Cup Red Pepper, Chopped
¼ Cup Onion, Chopped

Instructions

Preheat oven to 350°. Grease a 9x13 baking dish with non-stick spray and set aside.
Cook the breakfast sausage in a large skillet over medium-high heat until no longer pink. Drain grease and pour sausage evenly throughout the prepared 9x13 baking dish.
In a large bowl, mix MIES BREADING with eggs and milk until well combined. Fold in the cheese, red pepper, onion, and seasonings.
Pour mixture evenly over the cooked sausage. Bake for 25-30 minutes until set and golden brown. Serve & Enjoy!!

veggie favorites

Fried Veggie Favorites

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March 9, 2019

Category Recipes

veggie favorites

Ingredients

½ Lb. Portabella Mushrooms (Or Your Fresh Vegetable of Choice)
2 Cups MIES ORIGINAL BREADING (Or Your Mies Breading of Choice)
Warm Water
Oil for Frying Recommend a Canola-Vegetable Blend or Canola Oil

Instructions

Preheat oil to 350°.
While the oil is preheating, fill a bowl with warm water. In another bowl put the MIES BREADING. Dip the portabella mushrooms in the warm water and then dredge through the breading, until well coated. Once fully coated, let the portabella mushrooms sit for 1 minute (the breading will become tacky).
Fry portabella mushrooms in oil until breading is a golden brown (approximately 90 seconds). Cooking time will vary based on size and type of fresh vegetable being used.
Remove the mushrooms from the oil and place on a paper towel-lined plate. Serve & Enjoy!!

Melt In Your Mouth Mac-N-Cheese

Melt In Your Mouth Mac-N-Cheese

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March 9, 2019

Category Recipes

Melt In Your Mouth Mac-N-Cheese

Ingredients

4 Cups Dried Macaroni
1 Egg
⅓ Stick of Butter
¼ Cup MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice)
2 ½ Cups Whole Milk
2 Tsp. Dry Mustard
1 Lb. Sharp Cheddar Cheese, Shredded
½ Tsp. Pepper

Instructions

Preheat the oven to 350°. Cook the macaroni until slightly firm. Drain and set aside.
In a small bowl, beat the egg. In a large pot, make the sauce by melting the butter and sprinkle in the MIES BREADING. Whisking constantly, cook over medium-low heat for a couple of minutes. Then add the milk and dry mustard-whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
Take ¼ Cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg-whisk until smooth. Pour the egg mixture into the sauce, whisking constantly until smooth. Add in cheese and stir to melt. Then add in the pepper.
Combine cooked macaroni and sauce-mix. Serve immediately (while creamy). Serve & Enjoy!!

Cooking Tip ~ Put into a buttered baking dish, top with extra cheese, and bake until bubbly and golden on top (20-25 minutes).

pork-chop

The Perfect Pork Chop Sandwich

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March 9, 2019

Category Recipes

pork-chop

Ingredients

PORK CHOP INGREDIENTS
1-2 Lbs. Pork Tenderloin
2 Cups Buttermilk
4 Eggs, Lightly Beaten
3 Cups Panko Crumbs
Oil for Frying Recommend a Canola-Vegetable Blend or Canola Oil
1 Cup MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice)
SLAW INGREDIENTS
1 Package Shredded Cabbage & Carrots
1 Tbsp. Sugar
¾ Cup Mayonnaise
2 Tbsp. White Vinegar

Instructions

Cut the tenderloin into quarters. Using a meat mallet, pound each piece until it is ¼ inch thick and about 6 inches wide. Put the buttermilk in a baking dish, add the pork, cover, and let marinate in the refrigerator overnight or up to 2 days.
In a large deep saucepan, heat the oil over medium heat to 350°. Take the pork out of the marinade and season with salt and pepper, to taste.
Make a three stage breading station with MIES BREADING, eggs, and panko crumbs in separate shallow bowls. Place the pork pieces first in the MIES BREADING, turning to coat; shake off excess. Dip the pork in the egg and let excess drip off. Then dredge in the panko crumbs, pressing until total coverage is achieved.
Fry the pork in batches until golden brown, 4 to 5 minutes – internal temperature of pork to be at or above 145°. Place on paper towel-lined plate and set aside.
SLAW DIRECTIONS Add all slaw ingredients in a bowl and mix together.
Create Pork Chop Sandwich and top with Slaw. Serve & Enjoy!!

Serving Tip ~ Toast buns and serve with Pickle Slices.

creamy-potatoe-soup

Creamy Potato Soup

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March 9, 2019

Category Recipes

creamy-potatoe-soup

Ingredients

5 Medium Russet Potatoes, Peeled & Diced
1 Medium White Onion, Diced
2 (14.5 Oz.) Cans Low Sodium Chicken Broth
⅓ Cup Butter
⅓ Cup MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice)
2 ½ Cups Whole Milk

Instructions

Combine diced potatoes and onions with chicken broth in a large stockpot and season with salt and pepper, to taste. Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil). Once it reaches a boil, reduce heat to medium and continue to cook about 15-20 minutes longer, until potatoes are very soft when pierced with a fork.
Meanwhile, in a medium saucepan melt butter over medium heat. Add MIES BREADING and cook for 1 minute, while whisking constantly. While whisking, slowly add milk. Continue, stirring constantly, until mixture begins to lightly bubble and thicken.
Once potatoes are soft, add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup, if not cook a few minutes longer). Serve & Enjoy!!

sheperds-pie

Shepherd’s Pie

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March 9, 2019

Category Recipes

sheperds-pie

Ingredients

2 Tbsp. Sour Cream
½ Cup Heavy Cream
1 Tbsp. Extra Virgin Olive Oil
1 ¾ Lbs. Ground Beef
1 Carrot, Peeled and Chopped
2 Lbs. Potatoes, Peeled and Cubed
2 Tbsp. MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice) 2 Tbsp. Butter
1 Cup Low Sodium Beef Broth
1 Tsp. Worcestershire Sauce
½ Cup Frozen Peas
1 Onion, Chopped
1 Tsp. Salt

Instructions

Add salt to water and then boil potatoes until tender, about 12 minutes. Once potatoes are tender, drain potatoes and put them into a bowl. Combine sour cream and heavy cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium-high heat. Add oil to hot pan with beef. Season the meat, as preferred. Brown and crumble meat for 3 to 4 minutes. Add chopped carrots and onions to the meat. Cook veggies with meat 5 minutes, stirring frequently.
In a second small skillet over medium heat, cook butter and MIES BREADING for 2 minutes. Whisk in broth and Worcestershire sauce to make a gravy. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a small flameproof casserole dish with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley. Serve & Enjoy!!

Steak Fingers

Simple Steak Fingers

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March 9, 2019

Category Recipes

Steak Fingers

Ingredients

2 Lbs. Cube Steak, Cut into 1 Inch Strips
1 Cup MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice)
½ Tsp. Kosher Salt
½ Tsp. Pepper
¼ Tsp. Cayenne
3 Eggs
1 Cup Milk
2 Tbsp. Butter
Oil for Frying Recommend a Canola-Vegetable Blend or Canola Oil

Instructions

Combine MIES BREADING, salt, pepper, and cayenne in a dish.
Whisk together milk and eggs in a separate dish.
Dredge the meat in breading mixture. Then dip quickly in egg mixture. Then put back into the breading mixture to coat on both sides. Continue until all the meat is fully breaded.
Heat oil and butter in a large skillet over medium to medium-high heat. Fry steak strips 4 to 5 at a time, turning midway through. When golden brown, remove from the pan to a paper towel-lined plate. Continue until all the meat is done. Serve & Enjoy!!

Hearty Beef Stew

Hearty Beef Stew

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March 9, 2019

Category Recipes

Hearty Beef Stew

Ingredients

2 ½ Lbs. Chuck Beef, Cut into 1 ½ Inch Cubes
1 ½ Cups MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice)
4-6 Tbsp. Olive Oil
2 Yellow Onions, Cut into 1 Inch Cubes
1 Lb. Carrots, Peeled and Cut Diagonally into 1 ½ Inch Chunks
1 Lb. Small Potatoes, Halved or Quartered
1 Tbsp. Minced Garlic (3 Cloves)
2 Cups Beef Stock or Broth
2 Tbsp. Worcestershire Sauce
1 Tbsp. Salt
1 Tsp. Pepper
1 (10 Oz.) Package Frozen Peas

Instructions

Preheat oven to 350°. Dredge the cubes of beef in MIES BREADING and shake off the excess. Heat 2 Tbsp. of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place browned beef in a large oven-proof Dutch oven. Brown the remaining uncooked beef in the large pot and brown as outlined above - adding oil as necessary.
Heat another 2 Tbsp. of olive oil in the large pot and add the onions, carrots, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch Oven over the beef. Mix together the beef stock, Worcestershire Sauce, salt, and pepper. Bring the mixture to a simmer over medium heat and then pour it over the meat and vegetables in the Dutch oven. Cover the pot and place it in the oven. Bake for 2 hours at 350° or until the meat and vegetables are all tender, stirring once. If the stew is boiling rather than simmering, lower the heat to 275°/250°.
Before serving, stir in the frozen peas. Serve & Enjoy!!

crunchy-coconut-shrimp

Crunchy Coconut Shrimp

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March 10, 2019

Category Recipes

crunchy-coconut-shrimp

Ingredients

2 Large Eggs, Beaten
1 Cup Sweetened Shredded Coconut
¾ Cup Panko Crumbs
Oil for Frying Recommend a Canola-Vegetable Blend or Canola Oil
½ Cup MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice)
1 Lb. Raw Large Shrimp, Peeled & Deveined with Tails On

Instructions

=== SHRIMP DIRECTIONS ===
In a small bowl, add MIES BREADING. In a separate small bowl, add the beaten eggs. In another small bowl, mix coconut and panko crumbs.
In a large skillet, heat oil at medium-high heat. While oil heats, begin battering the shrimp. Dredge shrimp in MIES BREADING, dunk in egg, and then dredge in the panko crumbs/coconut mixture (pressing it on as needed to ensure shrimp is well coated). If there is remaining coating after all shrimp have been battered, you can re-dredge and coat again, if desired.
Add the battered shrimp in small batches (4-6 at a time), to the hot oil, frying for about 2 to 4 minutes. Flip shrimp as necessary when frying. Fry until desired crispiness and darkness is achieved. Once cooked, remove shrimp from oil and place on paper towel-lined plate. Continue frying shrimp batches until all the shrimp is cooked. Serve & Enjoy!
=== SAUCE DIRECTIONS ===
In a small bowl, mix marmalade and chili sauce. Add a pinch of cayenne and salt, to taste.
Serve shrimp and sauce immediately.

Cooking Tip ~ Frying in small batches helps the oil stay hotter which ensures a crispy crust. And frying time will vary based on pan size, shrimp size, and personal preference.