Appetizers

Smoked Salmon Cream Cheese Sticks

Tuesday, July 1st, 2014

Ingredients:

  • 8 oz. package of cream cheese, allow to sit on the counter for at least 20 minutes
  • 4 oz. package of refrigerated smoked salmon, chopped
  • 2 green onions, sliced thinly
  • pepper to taste
  • 1/2 lemon
  • 8 celery stalks, cut into thirds and cut into thirds long ways into sticks

Directions

Add cream cheese, smoked salmon and green onions to a medium-sized mixing bowl. Mix together using a metal or wooden spoon ensuring the smoked salmon is evenly distributed throughout the cream cheese. Add pepper to taste. Take the 1/2 lemon and squeeze twice over the mixture (making sure to not allow lemon seeds to fall in) and mix again. Serve as a dip. Dip can be prepared the night before.

Recipe and photo courtesy of Julie Deily of The Little Kitchen.


Spicy Orange BBQ Chicken Pizza

Thursday, March 20th, 2014

Ingredients:

1 Pre-packaged Whole Grain Pizza Dough
BBQ Sauce – Choose your favorite
Dash of Chipotle Tabasco Sauce
1/4 cup Dandy Red Onion, sliced in rings, grilled and diced
1/4 cup of Dandy Sweet Corn, grilled and shaved off the cob
3/4 cup of chopped grilled chicken breast
1/4 cup black beans
1 tsp. Dandy Cilantro, roughly chopped

Directions:

  1. Roll whole grain pizza dough out to 10” to 14” – Grill over indirect heat on grill
  2. Brush with small amount of olive oil Salt & Pepper and grill 3-4 minutes on each side
  3. Grill onions and corn on the cob, once cooked, dice onions and remove corn kernals from the cob
  4. Grill chicken alongside onions and corn for about 10 minutes on each side or until fully cooked through.  Once fully grilled, let rest and slice into thin strips.
  5. Once the pizza dough is cooked, top with a thin layer of your favorite BBQ sauce and a dash of Chipotle Tabasco Sauce.  Spread the diced onion, corn and grilled chicken around the pizza thoroughly.  Top with black beans and chopped cilantro.  Serve warm!

**You can also add 2 Tbs. Diced Dandy navel oranges or mandarins, they compliment the spicy BBQ sauce very well**

Ginger Mandarin Pepper Salsa

Thursday, March 20th, 2014

Ingredients:

2 medium-size ripe mandarins, peeled and cut into bite size pieces
4 red radishes, sliced
3/4 cup yellow bell pepper, seeded and chopped
1 medium-size fresh jalapeno pepper, seeded and finely chopped
1/4 cp fresh snipped parsley
1-1/2 tablespoons fresh squeezed lime juice
1-1/4 teaspoons minced fresh ginger root
1/4 teaspoon salt

Directions:

In a medium-size bowl, stir together mandarin pieces, radishes, bell pepper, jalapeno pepper, parsley, lime juice, ginger and salt. Cover and refrigerate at least 1 hour (up to 6 hours) before serving, stirring a couple of times while chilling.
Suggested serving: Serve salsa with cooked chicken or pork.

Recipe provided by: Sherry Little

Caramelized Mandarin and Onion Pecan Turnovers with Blue Cheese

Thursday, March 20th, 2014

Ingredients:

Fillo Dough:  6 sheets, divided in half lengthwise for turnovers or 4 sheets divided into 4 rectangles for nests
¼ cup of melted butter or substitute vegetable spray
3 Dandy® mandarins, peeled and segments diced
1 small sweet onion, thin sliced  (about 1 heaping cup)
2 Tbsp. butter
1/3 cup crumbled blue cheese, Roquefort or gorgonzola
1/3 cup chopped candied pecans (1/4 inch chop)
Additional garnish of 12 candied pecan halves for top of nests*

Directions:

  1. In a heavy bottomed pan melt 3 Tbsp. of butter and add sliced onions, cooking slowly as not to burn but to caramelize.  This can take 30 to 45 minutes.  Stir from time to time.  When caramel color, add diced mandarin segments and cook for 2 to 3 minutes more.  Cool to room temperature.  Add crumbed cheese and candied pecans.
  2. For turnovers, cut six sheets of fillo dough lengthwise 4+” by 12”. Brush with melted butter or spray lightly with vegetable spray.  At the bottom place a heaping teaspoon of mixture and fold like a flag in triangles.  Brush top and bottom with butter or spray.  Bake in preheated 375 degree F oven for about 4 to 5 minutes in center of oven.
  3. For fillo nests:  Cut 3 sheets of fillo in half and then half again so you get even rectangles.  Use a mini muffin pan.  Brush each rectangle with melted butter or lightly spray with vegetable oil.  Free form and crumple each rectangle into the muffin opening.  Bake in the middle of a 375 degree F preheated oven for about 4 minutes until golden color. Fill with a heaping teaspoon of mixture and top with a candied pecan.

Notes:  In working with fillo be sure to keep some plastic wrap over dough because it will dry out quickly.  Some of the fillo dough now comes with 2 8 ounce rolls of dough in each box.  Sheets are 8 ½ inches by 12 inches.  This recipe is based on this size sheet of dough.

Serves: 12 turnovers/nests