2 skinless, boneless chicken breasts cut into thin strips
1 large pizza round, homemade or bought
1 Tbsp VE Jamaican Jerk Seasoning
1 cup sliced mushrooms preferably shitake
½ cup sliced onion or 1 Tbsp VE 3 Onion Dip Mix
1/3 cup tomato sauce
1/3 cup crushed pineapple
1 Tbsp VE Fruit Salsa Mix
½ cup shredded mozzarella cheese
Toss chicken strips with Jamaican Jerk Seasoning and saut̩ in olive oil until cooked. (Or marinate and grill on barbecue) Saute mushrooms and onions for 1 minute and set aside. Combine tomato sauce, crushed pineapple and VE Fruit Salsa Mix. Spread salsa on pizza crust, top with chicken, mushrooms and cheeses. Bake at 450 F for 12 Р14 minutes or until crust and cheese are golden brown. Makes 6 servings so you better double the recipe and make 2!!
Friday, January 22, 2010
Calypso Rice
Serves 6
1 ½ cups VE Chicken Broth
½ cup pineapple juice
1 cup uncooked rice
1 Tbsp VE 3 Onion Dip Mix
1 Tbsp VE Salsa Spice Mix (your choice)
1 Tbsp VE Red Bell Pepper, or ½ red pepper, diced
1 Tbsp VE Green Bell Pepper, or ½ green pepper, diced
½ tsp ground VE Sea Salt
In a medium sized saucepan, bring broth and pineapple juice to a boil. Stir in remaining ingredients. Reduce temperature to low and cooked covered for 20 minutes. Remove from heat and let stand covered for 5 minutes, or until all the liquid is absorbed. Fluff with a fork and serve.
1 ½ cups VE Chicken Broth
½ cup pineapple juice
1 cup uncooked rice
1 Tbsp VE 3 Onion Dip Mix
1 Tbsp VE Salsa Spice Mix (your choice)
1 Tbsp VE Red Bell Pepper, or ½ red pepper, diced
1 Tbsp VE Green Bell Pepper, or ½ green pepper, diced
½ tsp ground VE Sea Salt
In a medium sized saucepan, bring broth and pineapple juice to a boil. Stir in remaining ingredients. Reduce temperature to low and cooked covered for 20 minutes. Remove from heat and let stand covered for 5 minutes, or until all the liquid is absorbed. Fluff with a fork and serve.
Mango Pomegranate Guacamole
Yield: Makes 8 servings
3 ripe avocados (2 lbs total)
3 tbsp. VE Guacamole Dip Mix
1/4 cup fresh lime juice, or to taste
3/4 cup pomegranate seeds (from 1 pomegranate)
3/4 cup diced, peeled mango
Halve, pit and peel avocados. Coarsley mash in a bowl. Stir in VE Guacamole Dip Mix. Then fold in pomegranate seeds and mango. Season with salt and additional lime juice.
3 ripe avocados (2 lbs total)
3 tbsp. VE Guacamole Dip Mix
1/4 cup fresh lime juice, or to taste
3/4 cup pomegranate seeds (from 1 pomegranate)
3/4 cup diced, peeled mango
Halve, pit and peel avocados. Coarsley mash in a bowl. Stir in VE Guacamole Dip Mix. Then fold in pomegranate seeds and mango. Season with salt and additional lime juice.
Mango-Filled Cream Puffs with Spiced Mango-Mojito Sauce
Yield: Makes 8 servings
Find a cream puff recipe and make them.
Filling
2 cups 1/3" cubes peeled pitted mango (from about 4 large), I used frozen cubed mangos that I had thawed
1 cup chilled sour cream
1 cup chilled whipping cream
1 cup powdered sugar, divided
1 heaping Tbsp. VE Tropical Fruit Dip
Stir mango and sour cream in medium bowl to blend. Beat whipping cream and 1/2 cup powdered sugar in large bowl until peaks form. Add the VE Tropical Fruit Dip. Fold whipped cream into mango mixture. Cover bowl; refrigerate filling at least 30 minutes and up to 3 hours.
Divide cream puffs among 8 plates. Spoon sauce onto plates and serve.
Spiced Mango Mojito Sauce
Makes about 1 2/3 cups
2 large mangoes, peeled, pitted, diced
6 tbsp plain whole-milk yogurt (I used Lemon Mousse yogurt because that is all I had)
2 tbsp. sugar
2 tbsp. Mojito Rim Trimmer
3 tbsp. spiced rum (I used 2 tbsp VE Hot Buttered Rum melted with a little bit of water)
Puree mangoes in blender or food processor until smooth. Transfer 1 1/2 cups puree to medium bowl (reserve remaining puree for another use). I didn't have any remaning puree. Mix yogurt, sugar, mojito rim trimmer, spiced rum or Hot Buttered Rum into puree. Sweeten sauce to taste with more sugar, if desired. Can be made 1 day ahead. Cover and refrigerate.
Find a cream puff recipe and make them.
Filling
2 cups 1/3" cubes peeled pitted mango (from about 4 large), I used frozen cubed mangos that I had thawed
1 cup chilled sour cream
1 cup chilled whipping cream
1 cup powdered sugar, divided
1 heaping Tbsp. VE Tropical Fruit Dip
Stir mango and sour cream in medium bowl to blend. Beat whipping cream and 1/2 cup powdered sugar in large bowl until peaks form. Add the VE Tropical Fruit Dip. Fold whipped cream into mango mixture. Cover bowl; refrigerate filling at least 30 minutes and up to 3 hours.
Divide cream puffs among 8 plates. Spoon sauce onto plates and serve.
Spiced Mango Mojito Sauce
Makes about 1 2/3 cups
2 large mangoes, peeled, pitted, diced
6 tbsp plain whole-milk yogurt (I used Lemon Mousse yogurt because that is all I had)
2 tbsp. sugar
2 tbsp. Mojito Rim Trimmer
3 tbsp. spiced rum (I used 2 tbsp VE Hot Buttered Rum melted with a little bit of water)
Puree mangoes in blender or food processor until smooth. Transfer 1 1/2 cups puree to medium bowl (reserve remaining puree for another use). I didn't have any remaning puree. Mix yogurt, sugar, mojito rim trimmer, spiced rum or Hot Buttered Rum into puree. Sweeten sauce to taste with more sugar, if desired. Can be made 1 day ahead. Cover and refrigerate.
Caribbean Salsa
1 Tbsp VE Fruit Salsa
¼ tsp VE Jamaican Jerk Seasoning
1 Tbsp VE Tropical Fruit Dip
2- Dole Tropical Fruit cups (107 ml each)
1-Dole Diced Peaches cup (107 ml)
2 ripe bananas sliced
Mix together let sit for at least 1 hour serve with Multigrain Tortilla chips
¼ tsp VE Jamaican Jerk Seasoning
1 Tbsp VE Tropical Fruit Dip
2- Dole Tropical Fruit cups (107 ml each)
1-Dole Diced Peaches cup (107 ml)
2 ripe bananas sliced
Mix together let sit for at least 1 hour serve with Multigrain Tortilla chips
Easy and Fast Cajun Chicken Caesar Salad
1/4 pound bacon 4 skinless, boneless chicken breast halves - cut into strips
1 tsp VE Cajun seasoning
1 tbsp light olive oil
1 head romaine lettuce- rinsed, dried and chopped
1/2 cup prepared VE Caesar salad dressing
1/3 cup grated Parmesan cheese
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2. In a preheated skillet, add the chicken, seasoning mix and oil. Cook until chicken is golden brown. Remove from heat and set aside.
3. In a salad bowl, combine Romaine, enough salad dressing to coat, Parmesan cheese and bacon. Toss and place on individual salad plates. Top with the sliced chicken and serve.
Note: This is not spicy it is just flavourful.
1 tsp VE Cajun seasoning
1 tbsp light olive oil
1 head romaine lettuce- rinsed, dried and chopped
1/2 cup prepared VE Caesar salad dressing
1/3 cup grated Parmesan cheese
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2. In a preheated skillet, add the chicken, seasoning mix and oil. Cook until chicken is golden brown. Remove from heat and set aside.
3. In a salad bowl, combine Romaine, enough salad dressing to coat, Parmesan cheese and bacon. Toss and place on individual salad plates. Top with the sliced chicken and serve.
Note: This is not spicy it is just flavourful.
Caesar Shrimp Salad /Shrimp Cocktail Sauce
2 Tbsp (30 ml) ketchup
2 Tsp (10 ml) prepared horseradish
1 tsp (5 ml) lime juice
2 tsp (10 ml) VE Lemon Dilly Dip Mix
1/8 tsp (0.625 ml) VE Caesar Rim Trimmer
1 – 8 oz (227 ml) can shrimp
2 cups (500 ml) shredded lettuce
2 Tbsp (30 ml) VE Chives
1. In a small bowl, whisk first five ingredients together. Drain shrimp and gently fold into mixture.
2. Place lettuce on a serving plate, top with prepared shrimp and sprinkle with VE Chives.
Note: Leave out the shrimp and use it as a cocktail sauce for shrimp.
Per serving: Calories 50, Fat 0.5 g (Saturated 0.1 g, Trans 0 g), Cholesterol 55 mg, Sodium 200 mg, Carbohydrate 4 g (Fibre 1 g, Sugars 2 g), Protein 8 g.
2 Tsp (10 ml) prepared horseradish
1 tsp (5 ml) lime juice
2 tsp (10 ml) VE Lemon Dilly Dip Mix
1/8 tsp (0.625 ml) VE Caesar Rim Trimmer
1 – 8 oz (227 ml) can shrimp
2 cups (500 ml) shredded lettuce
2 Tbsp (30 ml) VE Chives
1. In a small bowl, whisk first five ingredients together. Drain shrimp and gently fold into mixture.
2. Place lettuce on a serving plate, top with prepared shrimp and sprinkle with VE Chives.
Note: Leave out the shrimp and use it as a cocktail sauce for shrimp.
Per serving: Calories 50, Fat 0.5 g (Saturated 0.1 g, Trans 0 g), Cholesterol 55 mg, Sodium 200 mg, Carbohydrate 4 g (Fibre 1 g, Sugars 2 g), Protein 8 g.
Wednesday, January 20, 2010
Hot 3 Cheese Bruschetta
1/2 c Cream Cheese
1/4 c Miracle Whip or Mayonnaise
1/2 c Mozza Cheese
1/4 c Grated Parmesan (Maybe a little more)
2 tbsp VE Bruschetta Herbs
2 tsp. VE Cheese & Jalapeno Dip Mix
VE Sea Salt (to taste)
VE 4 Pepper Blend, coarsely ground, to taste
1 – 355 ml can diced tomatoes, drained
Combine first 7 ingredients. Fold in tomatoes. Put in ovenproof dish. Bake at 350 until golden brown and bubbly. Serve with crackers, taco chips, or put onto baguettes slices that have been slightly toasted.
1/4 c Miracle Whip or Mayonnaise
1/2 c Mozza Cheese
1/4 c Grated Parmesan (Maybe a little more)
2 tbsp VE Bruschetta Herbs
2 tsp. VE Cheese & Jalapeno Dip Mix
VE Sea Salt (to taste)
VE 4 Pepper Blend, coarsely ground, to taste
1 – 355 ml can diced tomatoes, drained
Combine first 7 ingredients. Fold in tomatoes. Put in ovenproof dish. Bake at 350 until golden brown and bubbly. Serve with crackers, taco chips, or put onto baguettes slices that have been slightly toasted.
Bruschetta
Make filling the day before and chill. Spread on bread just before baking.
½ cup mayonnaise or salad dressing
1 cup grated mozzarella cheese
2 medium tomatoes, halved, seeded and finely diced
½ cup chopped ripe pitted olives
¼ cup grated fresh Parmesan cheese (or 2 tbsp. dry)
1 ½ tbsp. VE Brushetta Herb Mix
½ tsp. VE 4 Pepper Blend
1 baguette (must be fresh), about 2 ½ inches round, 24-27 inches long
1/3 cup butter or hard margarine, softened
Mix first 8 ingredients in small bowl.
Cut baguette into 1” slices. Butter each slice on 1 side. Arrange, buttered side up, on ungreased baking sheet. Divide tomato mixture among slices and spread. Bake in 350F oven for 15 minutes until hot and cheese is melted. Serve warm. Makes 24 to 27 appetizers.
½ cup mayonnaise or salad dressing
1 cup grated mozzarella cheese
2 medium tomatoes, halved, seeded and finely diced
½ cup chopped ripe pitted olives
¼ cup grated fresh Parmesan cheese (or 2 tbsp. dry)
1 ½ tbsp. VE Brushetta Herb Mix
½ tsp. VE 4 Pepper Blend
1 baguette (must be fresh), about 2 ½ inches round, 24-27 inches long
1/3 cup butter or hard margarine, softened
Mix first 8 ingredients in small bowl.
Cut baguette into 1” slices. Butter each slice on 1 side. Arrange, buttered side up, on ungreased baking sheet. Divide tomato mixture among slices and spread. Bake in 350F oven for 15 minutes until hot and cheese is melted. Serve warm. Makes 24 to 27 appetizers.
Monday, January 18, 2010
Hot Buttered Pecan Baked Brie
Makes 8 servings
This rich and delicious appetizer, with a subtle taste of rum, is ready in 15 minutes.
1 — 125 g (4 oz) wheel brie or camembert cheese
¼ cup (60 ml) chopped pecans or walnuts
3 Tbsp (45 ml) VE Hot Buttered Rum
1. Preheat oven to 350° F (175° C).
2. Unwrap brie and place into VE Brie Baker & More.
3. Toast nuts in a VE Chef™ Eclipse® Coated Professional Frying Pan for 5 minutes, stirring frequently.
4. Add VE Hot Buttered Rum and stir until bubbling.
5. Pour mixture overtop brie and bake for 10 minutes, or until brie starts to melt.
Per serving: Calories 150, Fat 10 g (Saturated 4.5 g, Trans 0 g), Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 8 g (Fibre 0 g, Sugars 8 g), Protein 5 g
Serving Suggestion: Serve with plain crackers, melba toast, French baquette or apples.
This rich and delicious appetizer, with a subtle taste of rum, is ready in 15 minutes.
1 — 125 g (4 oz) wheel brie or camembert cheese
¼ cup (60 ml) chopped pecans or walnuts
3 Tbsp (45 ml) VE Hot Buttered Rum
1. Preheat oven to 350° F (175° C).
2. Unwrap brie and place into VE Brie Baker & More.
3. Toast nuts in a VE Chef™ Eclipse® Coated Professional Frying Pan for 5 minutes, stirring frequently.
4. Add VE Hot Buttered Rum and stir until bubbling.
5. Pour mixture overtop brie and bake for 10 minutes, or until brie starts to melt.
Per serving: Calories 150, Fat 10 g (Saturated 4.5 g, Trans 0 g), Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 8 g (Fibre 0 g, Sugars 8 g), Protein 5 g
Serving Suggestion: Serve with plain crackers, melba toast, French baquette or apples.
Baked Brie w/Pesto & Sun-dried Tomatoes
Makes 6 servings
This decadent and simple offering is sure to please any crowd.
1 Tbsp (15 ml) VE Pesto Herb Mix
2 Tbsp (30 ml) hot water
1 Tbsp (15 ml) VE Sun-dried Tomato & Herb Dip Mix
2 Tbsp (30 ml) finely diced sun-dried tomatoes in oil, drained
1 — 125 g (4 oz) wheel brie cheese
1. Combine first 4 ingredients and let stand 5 minutes.
2. Place brie in VE Brie Baker & More and top with sun-dried tomato mixture.
3. Microwave on high for approximately 2 minutes, or until softened but retaining its shape.
Per serving: Calories 80, Fat 6 g (Saturated 3.5 g, Trans 0 g), Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 2 g (Fibre 0 g, Sugars 0 g), Protein 5 g
Preparation Tip: To create a gooey top yet retain shape, cut off top rind of brie before heating, leaving a rim approximately ½” (1.25 cm) high.
Serving Suggestion: Serve with crackers, melba toast or French baguette rounds
This decadent and simple offering is sure to please any crowd.
1 Tbsp (15 ml) VE Pesto Herb Mix
2 Tbsp (30 ml) hot water
1 Tbsp (15 ml) VE Sun-dried Tomato & Herb Dip Mix
2 Tbsp (30 ml) finely diced sun-dried tomatoes in oil, drained
1 — 125 g (4 oz) wheel brie cheese
1. Combine first 4 ingredients and let stand 5 minutes.
2. Place brie in VE Brie Baker & More and top with sun-dried tomato mixture.
3. Microwave on high for approximately 2 minutes, or until softened but retaining its shape.
Per serving: Calories 80, Fat 6 g (Saturated 3.5 g, Trans 0 g), Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 2 g (Fibre 0 g, Sugars 0 g), Protein 5 g
Preparation Tip: To create a gooey top yet retain shape, cut off top rind of brie before heating, leaving a rim approximately ½” (1.25 cm) high.
Serving Suggestion: Serve with crackers, melba toast or French baguette rounds
Caesar Alfredo Sauce
1 cup whipping cream
¼ cup Parmesan Cheese
1-2 tbsp. Epicure Caesar Dressing Mix
1-2 cloves garlic.
Simmer together until thick. Toss with cooked pasta.
Note: For a lighter version use 1% milk.
¼ cup Parmesan Cheese
1-2 tbsp. Epicure Caesar Dressing Mix
1-2 cloves garlic.
Simmer together until thick. Toss with cooked pasta.
Note: For a lighter version use 1% milk.
Friday, January 15, 2010
Better Burgers
2 lb. ground beef
¾ cup water
3 tbsp. VE French Onion Dip Mix (or VE 3 Onion if you don't have French Onion)
1/3 cup dry bread crumbs
1 tbsp. VE Beef n' Steak Seasoning
1 tbsp. VE Cheese Chives and Bacon (or VE Cheese and Jalapeno for a burger with a kick)
In medium bowl mix ground beef and water. Add the rest of the ingredients and mix together well. Shape meat into 10 patties. Barbecue until well done.
Variation: Subsitute 2 tbsp. VE Guacamole Dip Mix and 1/4 cup real bacon bits for the Beef & Steak and Cheese Chives and Bacon.
Spicer Version: 1 tbsp. VE Guacamole Dip Mix and 1 tbsp. VE Poco Picante Mix.
¾ cup water
3 tbsp. VE French Onion Dip Mix (or VE 3 Onion if you don't have French Onion)
1/3 cup dry bread crumbs
1 tbsp. VE Beef n' Steak Seasoning
1 tbsp. VE Cheese Chives and Bacon (or VE Cheese and Jalapeno for a burger with a kick)
In medium bowl mix ground beef and water. Add the rest of the ingredients and mix together well. Shape meat into 10 patties. Barbecue until well done.
Variation: Subsitute 2 tbsp. VE Guacamole Dip Mix and 1/4 cup real bacon bits for the Beef & Steak and Cheese Chives and Bacon.
Spicer Version: 1 tbsp. VE Guacamole Dip Mix and 1 tbsp. VE Poco Picante Mix.
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