Keystone Chicken, Spinach and Egg Bake

We took the "common" egg casserole and added all natural Keystone Chicken, fresh spinach, red bell pepper, and tangy feta cheese for a delicious new take on your Saturday morning breakfast or Sunday brunch.

Keystone Chicken Spinach and Egg Bake
  • 1/2 can (28 oz) Keystone Chicken, drained
  • 3 Tbsp olive oil
  • 2 tsp. minced garlic
  • 5 oz fresh spinach, chopped
  • 1/2 cup red bell pepper, chopped
  • 10 eggs
  • 1 1/2 cups half-and-half
  • 1/4 tsp. black pepper
  • 6 oz feta cheese, crumbled
  • 1 can (10.2 oz) refrigerated buttermilk biscuits (5 Count)
  • Parsley for garnish
  1. Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.
  2. In medium skillet, heat oil over medium-high heat. Add bell pepper and cook for 3 minutes until tender. Add garlic; cook 30 seconds. Slowly add spinach, and cook until just wilted. Remove skillet from heat.
  3. Separate biscuit dough and cut each each biscuit into 8 pieces, and place evenly in baking dish.
  4. In large bowl, beat eggs, half-and-half, and black pepper until mixed well. Stir in Keystone Chicken, feta cheese and spinach mixture; mix well.
  5. Pour mixture over biscuits in baking dish. Bake uncovered for 30 to 35 minutes or until knife inserted in center comes out clean and biscuits are deep golden brown. Garnish with green parsley and serve warm.

Keystone Buncha Crunch-Wrap

Crunch on this! We've taken the popular Crunchwrap restaurant menu item and made it easy to make at home. Our Buncha Crunch-Wrap recipe uses fully cooked Keystone Ground Beef which means have more time crunching and less time cleaning up!

Keystone Beef Crunchwrap
  • 1 can (28 oz) Keystone Ground Beef, drained
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 3/4 cup nacho cheese sauce
  • 1 cup sour cream
  • 2 cups shredded lettuce
  • 1 cup Roma tomatoes, diced
  • 1 cup shredded cheddar
  • 1 cup shredded Monterey Jack
  • 8 large flour tortillas
  • 4 tostada shells
  1. In a large nonstick skillet over medium heat, combine Keystone Ground Beef, chili powder and cumin. Cook, breaking up meat with a wooden spoon for about 4 minutes. Remove from heat.
  2. Stack 4 large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around the edges of the shell to cut 4 smaller flour tortilla rounds
  3. How To Build The Crunchwraps: 1. Add a scoop of the ground beef mixture to the center of remaining 4 large flour tortillas, leaving about a 2 inch border for folding. 2. Drizzle cheese sauce over each, then place a tostada shell on top. 3. Spread sour cream over each shell, then top with lettuce, tomato, and equal amounts of Monterey Jack cheese and cheddar cheese. 4. Place smaller flour tortilla cutouts on top and tightly fold edges of the large tortilla toward the center, creating pleats. 5. Quickly invert Crunchwraps so pleats are on the bottom and they stay together.
  4. To cook Crunchwraps: add oil to skillet over medium heat.
  5. Add Crunchwrap seam-side down and cook until tortilla is golden, about 3 minutes per side. Repeat with remaining Crunchwraps.

Keystone Turkey Couscous

Is your couscous getting a little boring-boring? It's time to add the bright colors and fresh taste of garden veggies and the protein of all natural Keystone Turkey. And when you add all white meat turkey, you'll add a unique twist to any meal.

Keystone Turkey Couscous
  • 1/2 can (28 oz) Keystone Turkey, drained
  • 1 box couscous
  • 1 cup red pepper, sliced
  • 1/2 cup corn
  • 2 carrots, sliced
  • 1/3 cup dried cranberries
  • 1 cup pine nuts
  • 1 lemon, juiced
  1. Preheat the air fryer to 360 degrees F
  2. Add vegetables, oil, salt and pepper to taste to a bowl. Toss to coat; arrange in air fryer basket.
  3. Cook vegetables for 10 minutes, stirring after 5 minutes.
  4. While vegetables are air frying, prepare couscous according to box instructions.
  5. After all items are cooked, add all ingredients, lemon juice and Keystone Turkey in a large bowl and mix well. Mix in pine nuts and dried cranberries. May be served warm or cold.

Keystone Pork Dumplings

We have the perfect appetizer for your homemade stir fry ... Keystone Pork dumpling! Our pork dumplings are so easy to prepare - especially when you use our fully cooked Keystone Pork or Keystone Chicken - your dinner will wok and roll in no time!

Keystone Pork dumplings
  • 1/2 can (28 oz) Keystone Pork, drained and shredded
  • 3 green onions, thinly sliced
  • 1/2 cup hoisin sauce
  • 1 tsp. soy sauce
  • 1 tsp. sesame oil
  • 1/4 cup sesame seeds
  • 25 wonton wrappers
  • For Dip: 1/2 cup each of soy sauce and red wine vinegar
  1. Mix together Keystone Pork, onions, hoisin, soy sauce, a sprinkle of sesame seeds, and sesame oil.
  2. Place a small spoonful of filling in the center of the wonton wrapper, and crimp edges up to make the dumpling and seal with water.
  3. Boil (or steam) 4-5 dumplings at a time, until the wonton wrapper is tender.
  4. For dipping sauce, mix soy sauce and red wine vinegar, and add a sprinkle of sesame seeds.
  5. Serve dumplings with dipping sauce.

Easy Chicken Tortilla Soup

Keystone Chicken, tomatoes, corn, black beans, avocado, cheese, and handmade crunchy tortilla strips. What could be better than that? Nothing! This fast, easy weeknight meal is much better than what you'll get from your local Mexican restaurant! Muy bueno!

  • 1/2 can (28 oz) Keystone Chicken, undrained
  • 1 can (27 oz) Keystone Chicken Broth
  • 2 cans (14.5 oz) diced tomatoes and juice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 1/2 cups corn, frozen
  • 1/2 Tbsp lime juice
  • 1 Tbsp chili powder
  • 3 tsp. cumin
  • 1/2 tsp. cayenne pepper
  • 1/3 cup fresh cilantro, chopped
  • 4 garlic cloves, minced
  • 1 cup red onion, diced
  • 1 tsp. chili powder
  • 1 jalapeño pepper, deseed and dice
  • 4 Tbsp vegetable oil
  • 10 small corn tortillas, cut into 1/4-inch wide strips
  • 1/2 cup shredded cheddar cheese for topping
  • 1 avocado, diced for topping
  1. For Tortilla Strips: Preheat oven to 375F and line a baking sheet with foil. Cut tortilla in 1/4 strips and loosely scatter on baking sheet. Drizzle with vegetable oil and bake for about 12 to 15 minutes, or until crisp and lightly golden brown, set aside.
  2. To Prepare Soup: To a large stockpot, add 2 tablespoons of vegetable oil and heat over medium-high heat for 2 minutes.
  3. Add the onion and jalapeño and sauté for about 4 minutes, or until vegetables soften.
  4. Add the garlic and sauté for 2 minutes.
  5. Add the Keystone Chicken broth, tomatoes and juice, black beans, Keystone Chicken (with broth), corn, lime juice, chili powder, cumin, cayenne pepper, and bring to a boil. Allow soup to gently boil for 5 minutes. Add 1 to 2 cups of water or broth if liquid level looks low.
  6. Add the cilantro and boil for 1 minute. Ladle soup into bowls, top with tortilla strips, garnish with avocado and cheese. Serve immediately.

Jalapeño Popper and Cornbread Skillet

You'll make your dinner "pop" with a hearty skillet make from all natural Keystone Pork. This family favorite Jalapeño Popper and Cornbread Skillet recipe has just the right amount sweet to heat ratio.

Keystone Jalapeno skillet
  • 1 can (28 oz) Keystone Pork, drained
  • 1 box (8.5 oz) cornbread mix (plus required ingredients)
  • 2 cups baked beans
  • One box (18 oz) frozen cream stuffed jalapeño peppers
  • 1/2 cup red pepper, diced
  • 2 scallions, thinly slice
  • 3/4 cup water
  1. Preheat the oven to 450 degrees F.
  2. Prepare the cornbread batter according to the package directions (do not bake). Set aside.
  3. Combine the Keystone Pork, baked beans and 3/4 cup water in a 10-inch cast-iron skillet. Spread the cornbread batter over the mixture and lightly press the jalapeño peppers into the batter. Sprinkle scallions and red peppers on top of skillet.
  4. Transfer skillet to the oven and bake until peppers are golden brown and the batter is cooked throughly, approximately 25 minutes. Sprinkle additional scallions on top and serve warm.