Find Litehouse Foodservice on TwitterFind Litehouse Foodservice on LinkedIn

Grilled Chicken Kebab Caesar Salad

  • Serves 4
  • Prep
  • Ready-In

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Grilled Chicken Kebab Caesar Salad

Ingredients

1 lb boneless skinless chicken breasts cut into 1-inch thick pieces
8 medium green onions cut into 4 inch pieces
1 large red bell pepper, cut into wedges
1 bag (10 ounces) ready-to-eat romaine lettuce
½ cup croutons
¼ cup shredded parmesan cheese
2 tbsp lemon juice
¾ cup Litehouse® Caesar Caesar 

Directions

Heat grill for direct heat. Thread chicken, onions and bell pepper alternately on each of four 10-inch metal skewers, leaving space between each piece. Brush skewers with ¼ cup Litehouse® Caesar dressing mixed with lemon juice. Cover and grill kabobs 4 to 6 inches from medium heat 10-12 minutes or until chicken is no longer pink in center. Arrange kebabs on romaine lettuce and top with croutons and cheese. Serve with the reserved ½ cup dressing.

Roasted Vegetable and Orzo Salad

  • Serves 4-6
  • Prep 10 minutes
  • Ready-In 30 minutes

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Roasted Vegetable and Orzo Salad

Roasting the vegetables gives extra flavor to this comforting salad. Top with sliced chicken breast for a satisfying main dish.

Ingredients

1 small red onion, diced
1 carrot, sliced
1 cup mushrooms, quartered
2/3 cup zucchini, diced
1 Tbsp. olive or canola oil
1/4 cup roasted red peppers drained & chopped
1 jar (6oz) marinated artichoke hearts, drained & chopped
1/4 cup black olives, sliced
1 cup cherry tomatoes, halved
1/8 tsp pepper
4 tbsp fresh parsley or basil, chopped
3 green onions, sliced thin
1 lb orzo pasta, cooked, cooled
1/2 cup Litehouse® Caesar Caesar  or,
Litehouse® Organic Caesar or,
Litehouse® Lite Caesar 

Directions

Spread onion, carrot, mushrooms and zucchini on roasting pan; drizzle with oil. Bake in preheated 400 degree oven 25 minutes or until vegetables are lightly browned.
Combine roasted vegetables, red peppers, artichoke hearts, olives, tomatoes, pepper, parsley, green onions and orzo in large bowl. Add dressing; toss to mix well. Refrigerate until ready to serve. Variation: Heat large skillet over medium heat until hot; add oil. Add onion, carrots, mushrooms and zucchini; cook 5 minutes or until vegetables are just tender. Add pepper during last minute of cooking. Remove from skillet; let cool. Proceed with directions.

Fresh Avocado and Tomato Blossom with Crab

  • Serves 2
  • Prep
  • Ready-In
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Fresh Avocado and Tomato Blossom with Crab

Ingredients

8 oz fresh or frozen white crab meat
1 tsp Litehouse® Instantly Fresh Spring Onion 
1 Avocado
1 large Tomato
Litehouse® Instantly Fresh Cilantro for garnish
½ cup Litehouse® Cotija Cilantro  or,
Litehouse® Thousand Island 

Directions

Combine first 3 ingredients, cover and chill. Cut avocado and tomato into wedges and arrange on plate in a pinwheel. Spoon chilled crab meat mixture into the center, top with fresh cilantro and serve.

Blue Cheese Crumbles and Pear Salad

  • Serves 4
  • Prep 10 mins
  • Ready-In 10 mins
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Blue Cheese Crumbles and Pear Salad

Goes great with any Litehouse Bleu Cheese Dressing.

Ingredients

4 whole pears
2 cups watercress
2 tbsp toasted pecans
Lemon juice
1/4 cup Blue Cheese Crumbles 
1/2 cup Litehouse Bleu Cheese
 

Directions

Core four pears from the bottom (keeping stem intact). Slice pears in four horizontal slices. Brush the cut sides of the pear with lemon juice. Mix all other ingredients together (including dressing). Reassemble pears with the salad mix in between.

  • Serves 4 - 6
  • Prep 15 mins
  • Ready-In 25 mins

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Cobb Salad

Cobb Salad was the invention of restaurateur manager, Bob Cobb, who in 1926 at The Brown Derby restaurant in Los Angeles found a way to use up leftovers!

Ingredients

3 hard boiled eggs, peeled
8 bacon slices
1 head romaine lettuce, leaves separated and torn into bite-size pieces
2 cups chopped watercress (tough stems removed)
4 cups diced cooked turkey or chicken
2 avocados, pitted, peeled and diced
2 tomatoes, chopped
1/4 lb. blue cheese crumbles 
1/2 cup Litehouse Blue Cheese Dressing

Directions

Cut the hard boiled eggs into 1/2 inch slices and set aside. In a large frying pan over medium heat, fry the bacon for about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside.
Make a bed of lettuce on a platter, shallow bowl or individual serving plates. Arrange the eggs, bacon, herbs, watercress, turkey or chicken, avocados, tomatoes and the 1/4 pound Idaho Bleu Cheese in a neat pattern atop the lettuce (in rows or in a checkerboard pattern) covering the lettuce almost completely. Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately.

Thai Beef Satay Skewers

  • Serves 4
  • Prep 15 minutes + 2 hours to soak/marinade
  • Ready-In 2 hours 20 minutes
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Thai Beef Satay Skewers

Use Outdoor Gourmet skewers to make fantastic Thai Beef Satay. The longer the meat is marinated the better.

Ingredients

10 oz. Beef cut into 1oz. pieces
1 tbs. Chopped cilantro
1 tsp. Ground cumin
2 tbs. Soy sauce
1 tbs. Minced garlic
A dash of olive oil

Directions

Outdoor Gourmet Skewers, soaked for 30 minutes or more before use.
Cut the beef into thin, flat 2'' pieces (see picture)

First: Mix all of the ingredients together and marinade the beef for at least 2 hours (overnight is better but two hours will do).

After That: Preheat grill to high and cook for 2 minutes, turn and grill for 2 more minutes.

Finally: Enjoy!

Steelhead on a Plank

  • Serves 3-4
  • Prep 5 min + 1-8 hour plank soak time
  • Ready-In 20 minutes + soak time
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Steelhead on a Plank

Steelhead is always substitutable with salmon but steelhead is definitely preferable for this amazing recipe.

Ingredients

1 or 2 large steelhead fillets
1 1.75" x 5.25" Outdoor Gourmet Cedar Grilling Plank
A Pinch of Brown sugar
A Pinch of Chili powder
A Pinch of Paprika
 

Directions

First- soak your cedar grilling plank in water. An hour or two prior to grilling will work just fine, but a longer soak time permits the plank to absorb more moisture. This allows for more cedar-infused water vapor to be released during the grilling process.
Next- season your Steelhead fillet, if you please. I used this brown sugar, paprika, chili rub for the first time and it was great! I find that using a maple syrup, agave, honey, or brown sugar lightly caramelizes the outside of the fish, which aids in moisture retention. That, and it's delicious!
Then- get your grill up to medium heat (350-400 degrees). Place the wet plank on the pre-heated grill and heat plank for another 5 minutes before adding your fillet. This allows the plank to begin to smolder and smoke. Place your fillet skin side down on the plank and close grill lid. No flipping, turning, or tweaking is needed.
Finally- Cook to your liking, carefully removing. It's just that simple. Enjoy!
 

St. Patrick's Day Corned Beef

  • Serves 8-10
  • Prep 30 min + 1-8 hours soak time
  • Ready-In 4 hours + 1-8 h soak time
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

St. Patrick's Day Corned Beef

Happy St. Patrick’s Day! My beef has been "corning" for the past four days and now it's show time! But first... A brief, yet corny history:

Ingredients

1 Large Outdoor Gourmet Cedar Grilling Plank, soaked for 1-8 hours.
4-5 lb. corned beef (you don't have to cure your own. Store-bought is just fine.)
2 Guinness... for cooking purposes. More for drinking purposes.
3 bay leaves
1 tablespoon coriander seeds
2 whole allspice
3 medium turnips
8 unpeeled medium white-skinned and red-skinned potatoes
6 medium carrots, peeled
4 medium onions, peeled, and halved lengthwise
2 medium parsnips, peeled, cut into 2-inch lengths
1 1-pound head of cabbage, quartered
Loaf of Irish Soda Bread, sourdough would work in a pinch.

Directions

First: Place corned beef in very large wide pot. Add Guinness and enough water to cover by 1 inch. Toss in the bay leaves, coriander seeds, and allspice. Bring to a boil, then reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours and remove from pot. Note: If you corned your own beef like I did, give it a quick rinse, then cook.
Then: Add turnips and all remaining vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes.
Next: While your veggies are simmering, heat grill to medium heat (350-400°) and place grilling plank on grill 1-2 minutes prior to adding brisket. Then place the beef on the grilling plank, close grill lid and allow to cook for 20 to 25 minute, checking periodically.
Finally: Remove from grill, slice thinly. Using slotted spoon, serve veggies with corned beef and Irish Soda Bread. Crack another Guinness and enjoy!

Salmon Wrapped Sea Scallop on a Cedar Grilling Plank

  • Serves 3
  • Prep 1 hour
  • Ready-In 1 hour 15 minutes
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Salmon Wrapped Sea Scallop on a Cedar Grilling Plank

When things start to heat up in life, it's time to heat up the grill because using cedar grilling planks is quick, easy, and best of all, creates NO dishes.

Ingredients

3 Salmon Wrapped Sea Scallop (Salmon, Scallops, Crushed Red Pepper Flakes)
Green Onions
Basil Butter
Salt / Pepper

Directions

First: Soak Outdoor Gourmet Cedar Grilling Planks in water for 1-8 hours; the longer the better.
Next: Preheat grill to Medium-High (400°), and place Salmon Wrapped Scallop on plank, top with butter and garish with onion and basil.
Then: Close lid of grill and allow to smoke and smolder for about 12 minutes.
Finally: Carefully remove plank and entree from grill and enjoy on a paper plate. Doing dishes is so overrated.

Other Recipes Using These Products

Planksgiving Turkey on a Cedar Baking Plank

  • Serves 8-10
  • Prep 8 hours
  • Ready-In 12 hours
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Planksgiving Turkey on a Cedar Baking Plank

Want to do something different and delicious with the turkey this time? At Outdoor Gourmet we like our turkey brined, baked and finished on an extra thick plank for some great flavor.

Ingredients

Turkey Brine:
6-8 quarts homemade stock (enough to cover the turkey)
2 cups coarse sea salt or kosher salt
2-3 bay leaves
4-6 sprigs fresh thyme
2 teaspoons whole black pepper corns
1 tall can Pabst Blue Ribbon

Herb Infused Butter:
1lb Good quality unsalted butter; we used local hand rolled Amish butter
Fresh thyme
Fresh sage
Fresh rosemary
6 cloves garlic
Sea salt

Cedar Planked Turkey:
1 Free-range turkey
1 Large cedar baking plank (1'' thick)
3lbs Walla Walla Sweet Onions
2 lemons
-Or-
Your stuffing of choice

Directions

For Turkey Brine:
Bring stock to a boil. Add salt and let dissolve. Remove from heat and add herbs. Refrigerate.

For Herb Infused Butter:
Bring butter to room temperature. Add herbs. For round pats roll butter in plastic wrap and refrigerate. Cut into rounds. For stars put butter in a pastry bag and pipe directly onto chilled tray or cookie sheet.

Cedar Planked Turkey:
First: Remove neck and giblets from body and rinse the bird.
Second: Place turkey in plastic bag with brine. Secure bag so that the turkey is completely submerged in brine. Refrigerate at least 8 hours.
Soak: 1’’ Cedar or maple baking plank in water for at least 8 hours.
Next: Take turkey out of the brine, rinse and pat dry.
Then: Stuff with onions and lemons, or your favorite stuffing.
After that: Push herb butter firmly between the skin and the breast. Press down skin for even butter distribution. Coat the skin lightly so it browns. Cover.
Roast: at 375°F for at least 2 hours (time depending on weight.) *Preheat grill to high.
Plank: Transfer turkey to soaked 1’’ thick plank and place on hot grill. Keeping an eye out for flames, plank grill turkey until the thickest part reaches 160° on the meat thermometer.
Rest: Remove from grill when a rich brown color is attained (see above.) Let stand for 20 minutes before serving.