Quick Recipe Idea: Warm up on cool nights during this holiday season by making your favorite tea with hot cranberry juice cocktail instead of water. Just heat Apple & Eve cranberry juice cocktail over the stove and when it comes to a boil, pour into a cup and steep the tea bag to your liking. For more recipe ideas, visit www.appleandeve.com.
Experts agree… 5 or more servings of colorful fruit and vegetables a day is part of an essential plan for healthier living.
Laura’s Quick Tip: For variation on accompaniments, use French’s new GOURMAYO flavored, low-calorie mayonnaise or any of Regina Wine Vinegar’s tasty vinegars. There are three flavors of the new GOURMAYO: Sun Dried Tomato, Wasabi Horseradish and Chipotle Chili. For more information and recipe ideas using French’s GourMayo, visit http://www.frenchsfoods.com/gourmayo/index.asp.
Mix soup and salsa in saucepan. Heat through. Serve over tortilla chips. Top with tomato, onions, olives and pepper slices.
TIP: To warm tortilla chips, divide them between 2 microwave-safe plates. Microwave 1 plate at a time uncovered on HIGH for 1 minute.
Campbell’s has so many easy recipe ideas for all types of events or meals. These recipes are available on their web site: http://www.campbellsoup.com/index.asp.
In a small bowl, whisk together mayonnaise, juice, sugar and salt; set aside. In larger bowl, toss remaining ingredients together except lettuce leaves and 3 Tbsp of Sunkist® Almond Accents® Honey Roasted sliced almonds. Gently fold in half of the mayonnaise dressing. Evenly divide turkey salad onto 4 lettuce-lined plates. Sprinkle salads with remaining Sunkist® Almond Accents® Honey Roasted sliced almonds. Serve with extra dressing.
Preheat oven to 425°F. In a medium bowl, whisk together eggs and milk; add cheese, chiles, and sausage. Fold in stuffing mix; blend well. Spray an 11x7x2-inch baking dish with cooking spray; pour mixture into dish. Bake, covered, 40 minutes or until knife inserted near center comes out clean. Top with salsa and sour cream, if desired.
Infuse your choice of fruits in a mixture of simple sugar. Simple sugar is equal amounts of granulated sugar and water, brought to a boil, stirred to dissolve sugar, and cooled. Simple syrup can be stored in the refrigerator up to 2 weeks.
Gently place ingredients in a 2-liter infusion jar. Add one 750ml bottle of Blue Ice® Vodka. Cover tightly.
Remove stemsand pits from cherries. Puree the fruit in a food processor.
Combine Vodka and Vermouth with cracked ice in a shaker. Shake well. Strain into a chilled cocktail glass. Garnish with a pair of cherries.
In a medium size pot, add the potatoes and cover with cold water. Season generously with salt and put over medium heat until potatoes are tender. You can hold them for 45 minutes at this point over low heat. When ready to serve, pull the potatoes out with a slotted spoon and place in a mixing bowl. Using a fork, smash the potatoes until there are no large lumps. Add the olives and the parsley and the rest of the Extra Virgin Olive Oil, add a little of the potato cooking liquid, combine well and season with salt and white pepper to taste.
Heat dry skillet. To skillet, add tomatillos, peppers and garlic. Blacken skins; tomatillos will be done first. Add tomatillos to blender and reserve. Meanwhile, continue to blacken peppers and garlic. Remove from pan and place in Ziploc bag. When cooled, remove skins and seeds. Leave the seeds if you want it hotter. Add peppers and garlic to blender and puree. Add half the diced onion and half the cilantro. Add limejuice and salt to taste. Pour mixture into serving bowl and lightly mix in remaining onion and cilantro.
Heat dry skillet and add peppers. Toast but do not burn. Once toasted, add to blender and pulverize to powder. Reserve in blender. Add tomatoes to hot skillet and char skins being careful not to over cook. Add to chili powder in blender and puree. Add half the diced onion, half the cilantro, oregano and lime juice to blender and continue to blend until incorporated. Add salt to taste. Pour into serving bowl and mix in remaining onion and cilantro.