White Chicken Chili Dip

Posted in Appetizers, Recipes

Ingredients:

  • 1 1/2 cups White Chicken Chili Soup (from our soup Bar)
  • 2 oz. red bell pepper, diced
  • 2 oz. yellow bell pepper, diced
  • 1 oz. red onion, diced
  • 1 oz. scallion, sliced into rings
  • 1 Tbsp. cilantro, finely chopped
  • 2 oz. Greek-style yogurt
  • Sea Salt, to taste
  • Fresh black pepper, to taste

Combine all ingredients in a microwave-safe container. Place container in microwave and cook on high for one minute. Stir and then cook on high for another minute.

Serve with baguette slices or crackers

Nutty Blue Cheese & Apple Bites

Posted in Appetizers, Recipes

Ingredients:

  • 2 4 oz pkg. Crumbled blue cheese
  • 1/2 cup unsalted butter, softened
  • 1/2 cup chopped toasted walnuts
  • 1 green apple, thinly sliced
  • 1 French baguette, sliced

Mix together the crumbled blue cheese, butter and nuts, either in a
food processor or whisk by hand.

Top each baguette slice with one slice of the green apple and a spoonful of the cheese mixture.

Put the slices on a baking sheet and quickly toast them in the oven, until the cheese mixture is soft.

Broiled Ricotta – Tomato Toast

Posted in Appetizers, Recipes

Ingredients:

  • 4 slices crusty bread or sliced baguette
  • Ricotta cheese
  • Cherry tomatoes, cut in half
  • Olive oil

Lightly toast bread. Spread each piece of bread with ricotta cheese.
Layer tomato slices over ricotta. Drizzle with small amount of olive oil.
Sprinkle with salt & fresh ground pepper. Broil for 1–2 minutes until cheese is bubbly.

Aidell’s Teriyaki Meatballs

Posted in Appetizers, Recipes

Ingredients:

  • 1/4 c soy sauce
  • 1/4 c rice wine vinegar or white wine vinegar
  • 3 tbsp. sugar, 1/2 tsp. ground ginger, 1 tbsp. vegetable oil
  • 1 pkg. Aidell’s Chicken Teriyaki Meatballs
  • 1 onion, sliced, 2 cloves garlic, chopped
  • 1 pound sliced vegetables (carrots, celery, broccoli, green beans, snow peas, red or green pepper)
  • 1 tsp. cornstarch. mixed with 2 tsp. water

In a small bowl, whisk together soy sauce, vinegar, sugar and ginger, set aside. Place oil in a wok or large skillet over high heat and add meatballs. Sauté for 3 min. Stir in the onion and garlic and sauté 2 min. Add the vegetables, pour in the soy sauce mixture and bring to a boil. Reduce the heat, cover and simmer 3-5 min. until veggies are tender. Stir in the cornstarch mixture and the sauce back to a boil for 1-2 min. to thicken the sauce. Serve over rice or noodles.

Almond Pumpkin Nog

Posted in Appetizers, Dessert, Recipes

Christmas egg nog

 

Ingredients:

    • 4 cups Vanilla Almond Breeze
    • 1/4 cup Pumpkin, canned cooked
    • 1/4 tsp. Pumpkin Pie spice
    • 2 tbsp. Sugar
    • 1/2 tsp. Corn Starch
    • Pinch Clove, ground

 

Combine Vanilla Almond Breeze with the pumpkin, spices, sugar, and corn starch in a blender. Blend on medium/high speed for approximately 30 seconds until uniform. Transfer the blender contents to a saucepan and heat on medium/high heat with constant stirring using a whisk until boiling. Remove the pan from heat and cool over ice or in the refrigerator with occasional stirring. Store Nog in a sealed liquid storage container. Serve chilled. Shake before serving. Makes approximately 8 servings. Refrigerate to preserve.

 

Brie & Fontina Panini with Jalapeño Jelly

Posted in Appetizers, Recipes

Ingredients:

  • 2 ciabatta rolls
  • 1 tbsp. butter, melted
  • 1/4 cup Viola’s Jalapeño Jelly
  • 2 oz Brie cheese, rind removed, thinly sliced
  • 2 oz Fontina cheese, thinly sliced

Brush both the cut and crust sides of rolls with butter. Place on a work surface, crust side down. In a microwave, warm Pepper Jelly on high for 30 seconds. Spread evenly over cut sides of rolls. On bottom halves, evenly layer with Brie and Fontina. Cover with top halves and press gently to pack. Places sandwiches in grill, close top plate and cook until golden, about 3-4 minutes. Serves 2

Hot & Crunchy Avocado Fries

Posted in Appetizers, Recipes

Ingredients:

  • 3/4 cup Panko breadcrumbs
  • 2 Tbsp. ground flax
  • 1 tsp. mild chili powder
  • 1 egg
  • 2 avocados
  • Vegetable oil cooking spray
  • Salt
  • Hot sauce

Heat oven to 400 degrees. In a bowl, combine 3/4 cup Panko, breadcrumbs, 2 Tbsp. ground flax and 1 tsp. mild chili powder.  In another bowl, whisk 1 egg.  Cut 2 peeled avocados in to 16 wedges, dip wedges in egg, press into breadcrumb mixture and transfer to a baking sheet.  Coat with vegetable oil cooking spray.  Bake until outside is crispy, 10-12 minutes. Season with salt and drizzle with hot sauce.

Toast with Goat Cheese and Honey

Posted in Appetizers, Recipes

Ingredients:

  • 4 oz Montchevre Fresh Goat Cheese
  • 4 slices of bread
  • 1 oz whole almonds
  • 4 tbsp. honey
  • Salt and Pepper

Toast bread then spread goat cheese and drizzle honey on top. Top with almonds, season with salt and pepper.

Serves 4

 

Sweety Drops Bruschetta

Posted in Appetizers, Recipes

Ingredients:

  • 2 slices bread, toasted
  • 1 oz Plain Goat Cheese
  • 1 tbsp. Sweety Drops
  • 1 cup spinach leaves
  • Balsamic Vinegar
  • Extra virgin olive oil

Sauté spinach with 1 tsp. of extra virgin olive oil and salt.  Place the sautéed spinach on the bread, then add goat cheese and layer with Sweety Drops.  Drizzle balsamic vinegar on top and enjoy!!

 

Hash Brown Potato “Nachos”

Posted in Appetizers, Recipes

Ingredients:

  • 20 oz Reser’s Hash Brown Potatoes
  • 1/2 cup Ground Beef
  • 1 cup  shredded Cheddar Cheese
  • 1 cup Salsa
  • 1/4 cup Avocado Dip
  • 1/2 cup sliced Black Olives

Prepare hash browns according to directions.  Transfer to oven proof serving dish and top with beef and cheese, broil until hot and bubbly.

Top with remaining ingredients.

Serves 4