Our HIGH-rish Shepherd’s Pie Twice “Baked” Potatoes are just what you need for a St. Patrick’s day at home or as a side at a party. I like to make mine ahead of time, so I can quickly pop them in the oven for a quick fix.
4 Large Russet Potatoes, scrubbed clean and dry
2 tbsp Canna-Butter
1 tbsp Butter Melted
1/4 cup Sour Cream
1/4 cup Whole Milk
1/4 cup Fresh Chives
1/2 cup Cheddar Cheese
Splash of Milk
1 16oz pack Bacon, cooked
1 package Au Jus Seasoning
Salt & Pepper to taste
2 tbsp Canna-Butter
1 tbsp Butter Melted
1lb ground Beef
1/3 Cup Onion
2 tsp Minced Garlic
2 tbsp Worcestershire Sauce
1 tbsp Tomato Paste
1 tsp Fresh Thyme Leaves
2 cups frozen mixed Vegetables (carrots, peas, green beans, corn)
1 cup water
Salt & Pepper to Taste
Preheat oven to 400. Prick potatoes with a fork and brush with melted butter. Bake for 50-60 minutes until tender with a fork and cool slightly.
Cut a slit in the tops of the potatoes and carefully scoop out the insides and put in a large bowl. Mix with the milk, 2 tbsp canna-butter, sour cream, chives, and salt and pepper to taste.
Melt 2 tablespoons butter in a pan and add onions and garlic. Cook until fragrant, about a minute. Add beef and cook breaking up until cooked. Add tomato paste, thyme, and water and bring to a boil.
Stir in tomato paste, Worcestershire, thyme, and 1 tbsp water and bring to a boil. Add vegetables and reduce heat and cook until vegetables are coated.
Spoon meat mixture into empty potato skin bowls and pipe or scoop potato mixture on top. At this point, I chose to refrigerate until the next day.
If cooking immediately, brush with butter, and place in the oven at 350 for about 15 minutes until heated through. If next day, remove from the fridge and brush with butter and cook at 350 for 40 minutes or until brown on top.
Looking for something to bring to the big game? Our Super “Bowl” Hot Wings are sure to be the HIGH-light of the party. In light of the spirit of competition, we decided to do a side-by-side taste test by frying half our wings in oil and air frying the other half. The results may be surprising, but in the end, we found that all the wings were winners.
Our Canna Crab Microdosed Mushroom recipe is perfect for your next holiday gathering. It takes 3 to get a full dose, so it’s easy for everyone to create an ideal experience, just for them. They can also be made ahead of time and refrigerated or frozen until your next holiday bash.
24 Button Mushrooms, stems removed
12 oz Crab Meat
1/4 cup Canna-Butter (melted over low heat
1/4 cup Shredded Parmesan
1/2 cup Shredded Mozzarella
4 Green Onions finely chopped
1 Red Pepper finely chopped
2 tsp Minced Garlic
2 oz Cream Cheese
1/2 cup Panko Bread Crumbs
1/2 tsp Pepper
1 tsp Salt
1/2 tsp Garlic Powder
1 Tbsp Chopped Cilantro
Lemon Juice from 1 lemon
Preheat oven to 375. Mix bread crumbs, salt, pepper, garlic powder, and cilantro in a large bowl.
Add in red pepper, minced garlic, and green onions and mix thoroughly.
Mix in mozzarella, parmesan, cream cheese, cannabutter, and crab meat and mix until combined. Squeeze the juice from 1/2 the lemon in and mix.
Fill mushroom caps with crab mix. Each mushroom should get roughly 1 1/2 – 2 tablespoons of crab mixture.
Bake for 20-25 minutes or until the tops begin to brown. Remove from the oven and let cool slightly. Serve with fresh lemon and enjoy!
We bake our Raspberry phyllo brie in a cannabis-infused flakey crust, that’s both delicate and delightful. Our recipe can works with any preserve or nuts of choice so you can adjust it for taste and potency as you like. For today’s recipe, I used raspberry preserves and Brazil nuts, but you can substitute your favorite jelly or nut for endless combinations. We also coat each layer of our phyllo crust with Canna-butter, so you can bake and get baked at the same time! To view our full Canna-Butter recipe, click HERE.
1 wheel Brie Cheese
1/4 cup Preserves (we used raspberry)
1/2 cup fresh raspberries
1/4 cup chopped nuts (we used Brazil nuts)
4 Tbs Canna-Butter, melted over low heat
1 large egg
1 roll phyllo dough, defrosted
Red Grapes (for Garnish)
Rosemary (for Garnish)
Preheat oven to 350. Top brie wheel with preserves, 1/4 cup nuts, and 1/2 cup fresh raspberries. Set remaining raspberries and nuts aside.
Place one sheet phyllo dough on a clean working service and fold over to cover brie. Using a pastry brush cover with butter. Place another sheet down and flip brie to be top side down on sheet. Fold up and brush with butter.
Continue alternating sides with pastry sheets and butter. I like to cover my sheets with saran wrap and cover that with a wet paper towel, so my sheets don’t dry out while I work.
Don’t worry if things get messy or some of your sheets stick together or break apart, just keep moving along. Once you have used all the sheets, brush brie with beaten egg to add a glaze and bake in an oven-safe dish for 20-25 minutes until golden brown.
Remove from oven, garnish with chopped Rosemary, Rosemary sprigs, Red Grapes and remaining raspberries. Enjoy as-is or atop your favorite gourmet crackers.
Our Cannabis Creamsicles are perfect for cooling off in the Seattle sun. One of my favorite things about them is that you have complete control over your dosage. If you are looking for a stronger treat, try adding cannabis honey as well. If you prefer a lighter dose, try using just cannabis honey with regular milk. We start our recipe using our home-made cannabis milk and finish off with four all-natural ingredients. To view our full Canna-Milk recipe, click HERE.
2/3 cup Canna-Milk -Full recipe HERE
1/3 cup Coconut Milk
1 cup Frozen Orange Juice
3 Tablespoons Honey
1 Teaspoon Vanilla
Mix all ingredients in a bowl until incorporated together.
Pour into popsicle molds or ice trays for micro-dosing.
Place in freezer and freeze for at least 5 hours. ENJOY!
Mary Milk is just what you need to infuse a variety of dishes without adding extra fat. It’s also the perfect touch to a morning cup of coffee!
1.5 cups Full Fat Milk
4 grams Cannabis Shake
Spread out shake in a baking pan and toast in the oven at 240 degrees for 40 minutes. Remove from oven and allow to cool.
Grind in mortar or using a marijuana grinder.
Place milk in saucepan over medium heat and add marijuana. Heat until simmering stirring occasionally to keep the marijuana from sticking. Cook at a simmer for 45 minutes, stirring periodically to assure nothing sticks to the pan.
Remove from heat and allow to cool. Then strain through a mesh strainer. The end result should be around a cup of Mary-Milk!
This product has intoxicating effects and may be habit forming. Marijuana can impair concentration, coordination, and judgment. Do not operate a vehicle or machinery under the influence of this drug. There may be health risks associated with consumption of this product. For use only by adults twenty-one and older. Keep out of the reach of children.