What a great time we had last night! For those of you that missed out (shame on you!!!) or those that we promised recipes see below!
Chicken Kebobs with Peanut Sauce or Thai Chili Sauce
2lb of chicken breast
1/4 cup soy sauce
1 tablespoon vegetable oil
1 teaspoon packed brown sugar
1/4 teaspoon ground ginger
1 clove garlic, crushed
Wild Thymes Thai Chili Sauce or Wild Thymes Indonesian Peanut Sauce
The chicken can be kept whole for an entrée or cut into small pieces for an appetizers. In large glass bowl, mix chicken and kabob ingredients. Cover and refrigerate at least 2 hours, stirring occasionally. Cook chicken in a skillet. Once chicken is done, cover with sauce. Serve plain or over rice.
Spicy Moroccan Dip
1-1/2 pounds eggplant
1/3 Jar Wild Thymes Moroccan Spicy Pepper
8oz Sour Cream
Dice eggplant, discarding ends. In a large frying pan, heat oil over medium heat and add eggplant and dipping sauce. Cook covered over low heat until eggplant is soft. Place in food processor and mix until blended. Mix in sour cream. Cover and chill 2 hours. Serve with pita wedges.
Pot Stickers with Asian Sauce
1/2 pound ground pork
1/2 medium head cabbage, finely chopped
1 green onion, finely chopped
2 slices fresh ginger root
2 water chestnuts, drained and finely chopped
1 teaspoon salt
1/2 teaspoon white sugar
1 teaspoon sesame oil
1 (14 ounce) package wonton wrappers
5 tablespoons vegetable oil
3/4 cup water
Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork. In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Stirring constantly, heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat. In a small serving bowl, mix together the Thai Chili Garlic Sauce or Chili Honey Marinade
Ingredients8 oz. Stonewall Kitchen Apricot Cherry Jam
1 box filo dough
8 oz. Roquefort Bleu cheese
Salt and pepper to taste
1 small onion, cut in fine dice
2 cups chopped spinach
1 Tbsp olive oil
3 oz. melted butter
In a large saucepan sauté the onion in the olive oil until onions are soft.Add spinach and sauté 1 minute. Turn off pan.Season with salt and pepper, then cool mixture. Add jam and crumbled Roquefort.
Add to filo cups.
Cranberry Horseradish Dip
Combine and mix all ingredients! Enjoy.
8 ounces cream cheese
1 bag shredded cheddar or Colby Jack
4 slices of bacon, chopped
1 green pepper, chopped
4 to 6 tablespoons Stonewall Kitchen Cranberry Horseradish Sauce (To Taste)
Black Bean Cilantro Salad Bite
15 ounce cans black beans (drained and rinsed)
1 med. Chopped Tomatoe
1 diced Avocado
1 small chopped bell pepper
1/4 cup Stonewall Kitchen Cilantro Lime Dressing
1/2 teaspoon ground cumin
salt and pepper to taste
Toss and serve in filo cups
Artichoke Pesto Dip
1 jar Bella Cucina artichoke pesto
2 tablespoons mayo
2/3 cups parmesean cheese
Bake until golden brown
1/3 c slivered almonds (optional)
1 1/2 c Stonewall Kitchen Raspberry Jam
8 oz brie cheese, cut into 1 inch slices
1 puff pastry sheet, thawed flat
Step #1 Cut puff pastry into 3 inch squares
Step #2 Place squares in mini muffin tins, pressing down into the shape of the tin
Step #3 Place a 1 inch piece of brie on puff pastry, & top cheese with 1 tbsp of cranberry sauce
Step #4 Spinkle with almonds.
Step #5 Repeat process to fill all muffin tins.
Step #6 Bake at 375 degrees for 8-10 mins or until pastry is golden brown on edges.
Step #7 Allow pastry to cool for 5 mins before serving.
Blueberry Cheesecake Squares
1 3/4 cups all-purpose flour
1/2 cup confectioners sugar
1/2 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
1 teaspoon ice water
16 ounces (2 packages) softened cream cheese
1/2 cup sugar
1 teaspoon Stonewall Kitchen Pure Vanilla Extract
1 cup Stonewall Kitchen Wild Maine Blueberry Jam
Preheat oven to 350 degrees F. Grease a 9X13 inch pan.
Place flour, sugar and salt in food processor and pulse.
Add butter and process until the dough begins to form a ball, adding ice water if necessary. Press dough evenly over the bottom of the prepared pan. Bake until crust is lightly golden, about 20 minutes. Let cool for 30 minutes.
While cooling, prepare filling. Mix softened cream cheese, sugar and vanilla until well blended. Add eggs and mix just until eggs are incorporated.
After crust cools for 30 minutes, pour cheesecake filling evenly over the crust.
Spoon Blueberry Jam randomly on top of filling and then swirl to combine.
Bake at 350 degrees F for approximately 35-45 minutes or until center is set. Allow to cool in pan.
6 ounces unsweetened chocolate
1 cup butter
2 cups sugar
2 teaspoons Stonewall Kitchen Pure Vanilla Extract
1 ½ cups flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup Stonewall Kitchen Raspberry Peach Champagne Jam
1 cup sliced almonds
1 cup chocolate chips
1. Melt chocolate and butter.
2. Whisk in sugar, eggs and vanilla.
3. Stir flour, baking powder and salt into the mixture.
4. Pour ¾ of the batter into a greased 9" x 13" pan. Spread with Raspberry Peach Champagne Jam. Swirl remaining batter over the top.
5. Sprinkle with sliced almonds and chocolate chips.
6. Bake 20-25 minutes at 350 degrees F.
4.5 Cups CranApple Juice
3 cups red wine
1 pkge Crown Spice
Dissolve. Serve Hot
1 gallon Apple Juice
1 pkge Crown Spice
Dissolve. Serve Hot