Spicy Orange BBQ Chicken Pizza

Thursday, March 20th, 2014


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


  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


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


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


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*


  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

Chapman Smoked Salmon Spread

Thursday, March 13th, 2014

Celery 2014 (Professional Taste Award)
From the kitchen of Barbara Cain


8 oz. Prepared sliced smoked salmon, chopped (found in seafood dept of grocery;  any type of smoked fish can be substituted)
6 oz. Cream Cheese, softened
1-2 Tbsp. Lemon juice
3 Garlic cloves, pressed or finely minced
2-3 Tbsp. Shallot or red onion, minced
2-3 Tbsp. Sour cream, to taste (may substitute Mayo or plain yogurt)
1 tsp Fresh dill weed, or ½ tsp dried
1 tsp Fresh basil, minced, or ½ tsp dried
2-3 Tbsp. Red pepper jelly or jam, to taste (may substitute orange marmalade)
1 tsp Fresh thyme, minced, or ½ tsp dried (optional)
½ cup Dandy Celery, finely chopped


1. In a medium sized bowl soften the cream cheese by hand or with a hand mixer.  Add half of the chopped smoked fish and all of the lemon juice, garlic, shallot or onion, sour cream or mayo, dill weed, basil, and thyme.  Mix until blended.

2. By hand stir in the rest of the smoked fish, celery, and jam, just until blended, but the fish is still a little lumpy, for taste and texture.

3. Serve as a spread on crackers, pita chips, or cut celery stalks