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Fiesta Dip
Ingredients
2 Avocados, ripe3 Scallions, thinly sliced½ cup Cilantro leaves, fresh1 tablespoon Lemon juice, fresh½ teaspoon salt1 cup Peach salsa1 cup Sour Cream, light or low fat8 ounces Pepper Jack cheese, grated¼ cup Black olives, coarsely choppedTortilla chips
Method
In a small bowl, combine avocados, scallion, cilantro, lemon juice and salt untilblended and chunky, not smooth.
Spoon avocado mixture into bottom of medium serving bowl. Top with salsa,sour cream, cheese and olives.
Serve with tortilla chips.
Prep
• Active: 10 Minutes• Total Time: 30 Minutes
Source: Hannaford Fresh-Holiday 2005 (10 servings)
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Holiday Mushroom Bruschetta
Ingredients
2-3 Tablespoons Unsalted butter12 ounces Fresh button mushrooms, sliced12 Tablespoons Mayonnaise12 Tablespoons Parmesan cheese, shredded1 cup Mozzarella cheese, shredded1 medium Onion, chopped1 medium BaguetteSalt & pepper, to taste
Method
Melt one tablespoon of butter in a skillet. Sauté mushrooms and set aside.Combine next 4 ingredients (except remaining butter) in a bowl and gently fold
in mushrooms. Cover and refrigerate 2 hours.
Slice baguette into 1/2" pieces. Spread butter on top. Spoon mushroomtopping (heaping teaspoon) atop each piece and place on greased cookie sheet.
Broil in the oven for 3 minutes or until bruschetta tops have browned. Serveimmediately.
Notes
To make ahead:Complete Step #1 and refrigerate holiday bruschetta overnight.
Prep
• Active: 15 Minutes• Total Time: 2 Hours• Refrigerate: 2 Hours
Source: Hannaford Fresh-Holiday 2005 (10 servings)
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Candied Walnut, Pear, and LeafyGreen Salad
The sweet, crunchy nuts are great on their own--make a double batch, and givesome as a gift.
Ingredients
⅓ cup sugar⅔ cup chopped walnuts, toastedCooking spray½ teaspoon kosher salt, divided2 tablespoons white balsamic vinegar1 ½ teaspoons Dijon mustard3 tablespoons extra-virgin olive oil1 tablespoon capers, chopped4 cups torn green leaf lettuce4 cups chopped romaine lettuce4 cups chopped radicchio1 ripe red Anjou pear, thinly sliced¼ teaspoon freshly ground black pepper
Method
Place sugar in a small, heavy saucepan over medium-high heat; cook until sugardissolves, stirring gently as needed to dissolve sugar evenly (about 1 minute).
Continue cooking 1 minute or until golden (do not stir). Remove from heat;carefully stir in nuts to coat evenly. Spread nuts on a baking sheet coated withcooking spray; separate nuts quickly. Sprinkle with 1/4 teaspoon salt. Set aside untilcool; break into small pieces.
2. Combine vinegar and mustard, stirring with a whisk. Gradually add oil,
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stirring constantly with a whisk. Stir in capers.
3. Combine lettuces and radicchio; top with pear and candied walnuts. Drizzledressing evenly over salad; sprinkle with remaining 1/4 teaspoon salt and
pepper. Toss gently to combine.
Notes
Wine note: A crisp white with almost any green salad, and Candied Walnut,
Pear, and Leafy Green Salad is no exception. 2007 Pinon Vouvray CuvéeTradition ($16) has a gorgeous nose of honey and lemon peel thatresonates perfectly with the candied nuts and pears
Source: Cooking Light, NOVEMBER 2009 (8 servings)
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Roasted Holiday Pork Loin
Ingredients
4 pounds Boneless Pork Loin2 tablespoons Unsalted butter1 medium Spanish onion, diced1 bulb Fennel, cleaned & cut into strips1 medium Pear, pared and diced1 cup Dried figs, quartered½ cup Dried apricots, quarteredpinch Allspicepinch Cinnamonpinch Kosher salt, to tasteCoarse ground pepper, to taste¾ cup Low Sodium Chicken Broth2 Tablespoons Brown Sugar3 cups Country White Bread, cubedMustard Rub:¼ cup Cranberry Mustard¼ cup Extra virgin olive oil
Method
To butterfly pork loin, use a long thin knife and slice pork halfway through,end to end.
Melt butter in large sauté pan, add onion and fennel and sauté for 3-4 minutesover medium heat.
Add pear, dried fruits, spices, chicken broth and brown sugar. Continue tosimmer 4-5 minutes. Mix bread cubes with cooked fruit mixture and adjust
seasonings.
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Stuff loin and tie, every three inches with cooking twine. Glaze with mustardrub. Heat a large sauté pan with olive oil and sear pork on all sides. Transfer to
long baking dish or sheet pan.
Bake in 350º oven 25-35 minutes or until a thermometer reads 165º. Let porkrest for 5 minutes before slicing.
Prep
• Active: 45 Minutes• Total Time: 2 Hours
Source: Hannaford Fresh-Holiday 2005 (10 servings)
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Zesty Broccoli CasseroleRegular breadcrumbs can be used in place of the panko. If the broccoli floretsare very large, cut them into bite-sized pieces.
Ingredients
3 (10-ounce) packages frozen broccoli florets,thawedCooking spray1 ½ cups fat-free milk2 ½ tablespoons all-purpose flour½ teaspoon salt¼ teaspoon freshly ground black pepper¾ cup (3 ounces) shredded sharp cheddar cheese½ cup (4 ounces) fat-free cream cheese, softened1 cup fat-free mayonnaise¾ cup chopped onion (about 1/2 medium)1 (8-ounce) can water chestnuts, rinsed, drained, and sliced¾ cup panko (Japanese breadcrumbs)2 teaspoons butter, melted
Method
Preheat oven to 375°.
Arrange broccoli in an even layer in an 11 x 7-inch baking dish coated withcooking spray; set aside.
Combine milk, flour, salt, and pepper in a large saucepan over medium-highheat; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove
from heat. Add cheddar and cream cheeses; stir until smooth. Stir in mayonnaise,onion, and water chestnuts. Spoon cheese mixture evenly over broccoli.
4. Place panko in a small bowl. Drizzle with butter, and toss. Sprinkle breadcrumbmixture evenly over cheese mixture. Lightly spray breadcrumb layer with
cooking spray. Bake at 375° for 25 minutes or until mixture begins to bubble andbreadcrumbs brown.
Prep
• Active: 10 Minutes• Bake: 25 Minutes
Source: Cooking Light, JULY 2006 (10 servings)
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Mini Ice Cream Cookie Cups
Ingredients
1 package (16 oz) Pillsbury® Ready to Bake!™refrigerated sugar cookies (24 cookies)4 teaspoons sugar⅓ cup Fisher® Chef’s Naturals® Chopped Walnuts,finely chopped½ cup Hershey’s® semi-sweet chocolate bakingchips¼ cup Smucker’s® Seedless Red Raspberry Jam1 ½ cups vanilla bean ice cream, softened24 fresh raspberries
Method
Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15
to 20 minutes or until golden brown.
Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handlein sugar; carefully press into center of each cookie to make 1-inch-wide
indentation. Cool completely in pan, about 20 minutes.
Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; setaside. In small microwavable bowl, microwave chocolate chips uncovered on
High 30 to 60 seconds, stirring after 30 seconds, until smooth.
Run knife around edges of cups to loosen; gently remove from pan. Dip rim ofeach cup into melted chocolate, then into walnut mixture. Place walnut side up
on cookie sheet with sides.
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In another small microwavable bowl, microwave jam uncovered on High about15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups
about 5 minutes or until chocolate is set.
Spoon ice cream into cups, using small cookie scoop or measuring tablespoon.Top each cup with fresh raspberry. Store in freezer; let stand at room
temperature 5 minutes before serving.
Source: Pillsbury Bake-Off Winner (24 servings)
