Cuban Mojito Chicken

• 1 jar Cuban Mojito Simmer Sauce
• 1 pkg Chicken Strips
• 1 can Cuban Style Black Beans
• Rice

Cut chicken strips to desired size, add Cuban Mojito Simmer sauce and heat through.

Cook rice according to package instructions. Heat Beans.

You'll be singing Babaloo before the night is over!

by Tim Dineen

Creamy Spinach Soup

• 1 ctn Creamed Spinach
• 2 ctns Creamy Vegetable Medley Bisque
• 1 ctn Crème Fraîche

Heat spinach with 2 ctns of Vegetable Bisque.

Serve with crème fraîche.

by Tim Dineen

Homemade Cranberry Sauces

There are a million and one ways to make Cranberry Sauce. Here are a few that Tim and Ruth came up with while doing Demo at Trader Joe’s.

They're all quick and easy - and all are better than canned!

Basic Cranberry Sauce

• 12 oz pkg cranberries
• 1 cup sugar
• 1 cup water

In a heavy saucepan combine the cranberries, sugar, and water. Simmer the mixture, stirring occasionally, for about 10 minutes, or until the cranberries have burst and the sauce is thickened. Cool and refrigerate.

Cranberry Raspberry Sauce

• 12-ounce package cranberries
• 1 bag Frozen Raspberries, thawed
• 1 cup sugar
• 1 cup CranRaspberry Juice

In a heavy saucepan combine the cranberries, raspberries, sugar, and the CranRaspberry juice. Simmer the mixture, stirring occasionally, for about 10 minutes, or until the cranberries have burst and the sauce is thickened. Cool and refrigerate.

Triple Cranberry Sauce

• 1 cup 100% Cranberry Juice
• 1 cup sugar
• 1 12-ounce package cranberries
• 1/2 cup Dried Cranberries
• 3 tablespoons Orange Marmalade
• 2 tablespoons Grand Marnier or fresh orange juice
• 2 teaspoons minced orange peel
• 1/4 teaspoon Ground Allspice

Combine cranberry juice and sugar in medium saucepan. Bring to boil, stirring until sugar dissolves. Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 10 minutes. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Chill.

Cranberry Chipotle Sauce

• 1 12 oz bag cranberries
• 1 1/2 cups sugar
• 1/2 cup fresh lime juice
• 2 tsp chipotle powder
• 1 tsp garlic powder
• 1 tsp cinnamon
• 1/4 tsp cumin

Mix all ingredients in a sauce pan and cook, stirring occasionally, until cranberries pop and sauce thickens – 6 to 8 minutes.
Serve cold or at room temperature.

Maple Cranberry Sauce

• 2 12-ounce packages fresh cranberries
• 1 1/2 cups Maple Syrup
• 1/2 cup sugar
• 1/2 cup water
• 1 teaspoon Vanilla Extract

Combine all ingredients in  saucepan. Bring to boil, stirring often. Reduce heat to medium; simmer until cranberries pop, stirring often, about 10 minutes. Transfer to bowl. Cool completely.

Apple Cranberry Sauce

• 1 12-ounce package cranberries
• 1 3/4 cups Fresh Apple Cider
• 3/4 cup Honey
• 2 cinnamon sticks, broken in half (or half-teaspoon ground cinnamon)
• ½ cup dried Granny Smith Apples, diced (or 1 peeled and diced Granny Smith apple)
• ¼ tsp Ground Cloves
• Pinch of salt

Combine all ingredients in heavy large saucepan. Bring to boil over medium heat. Simmer until berries burst and sauce thickens, stirring occasionally, about 10 minutes. Remove cinnamon sticks. Refrigerate sauce until cold.

Cranberry Blood Orange Sauce

• 1 cup sugar
• 3/4 cup fresh blood orange juice
• 1/4 cup Cointreau or Grand Marnier
• Zest of 1 blood orange

Combine ingredients in medium saucepan; bring to boil over medium heat, stirring until sugar dissolves. Cook until cranberries are tender and mixture thickens, stirring occasionally, about 12 minutes. Transfer to bowl. Cover and chill.

Cherry Cranberry Sauce

• 2 1/2 cups Cherry Cider
• 1 8-ounce package dried Montmorency Cherries
• 1 cup sugar
• 1 12-ounce package cranberries
• 1/4 teaspoon Ground Cloves

Bring cider to simmer in large saucepan. Add cherries. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 10 minutes. Refrigerate until cold.

Cranberry Orange Sauce with Walnuts

• 12 oz cranberries
• 1 cup sugar
• 1 cup fresh orange juice
• 1 can Mandarin Oranges, drained
• 3/4 cup chopped walnuts

Combine first 4 ingredients in medium saucepan; bring to boil over medium heat, stirring until sugar dissolves. Cook until cranberries are tender and mixture thickens, stirring occasionally, about 12 minutes. Remove from heat. Mix in orange pieces and walnuts. Transfer to bowl. Cover and chill.

by Tim Dineen

Cranberry Wild Rice Salad

This is possibly the easiest salad in the world to prepare. There are so many variations and possibilities that no matter what you do - it comes out great!

Salad:

• 1 pkg Fully Cooked Wild Rice (3 cups cooked wild rice)
• 3/4 cup dried cranberries, chopped
• 1 jar mandarin oranges
• 4 green onions, chopped
• 2 tomatoes, chopped
• 1 tsp 21 Seasoning Salute
• Salt to taste

Combine all ingredients. Toss with dressing. Chill

Dressing:

• 3/4 cup extra virgin olive oil
• 1/4 cup Apple Cider Vinegar
• 2 tbsp Cranberry Mustard
• Salt and pepper to taste

Combine all ingredients. Pour over salad. Mix well. Chill.

Variations:

Change the vinegar-use balsamic or wine vinegar.

Add cubed mozzarella or feta cheese

Add different chopped dried fruits

Add assorted chopped vegetables

by Tim Dineen

Cranberry Stilton Salad with Apple Butter Dressing

The dressing recipe makes about 1 1/2 cups and any leftovers (not that there's likely to be any!) may be refrigerated.

For the Salad:

• Baby Spinach (or a hearty mixed greens)
• Cranberry Stilton Cheese, crumbled
• Your favorite nut mix

Apple Butter Dressing:

• 3/4 cup Grapeseed oil (or other light, neutral oil)
• 1/4 cup Apple Cider Vinegar
• 1/2 cup Apple Butter
• Salt and Pepper to taste.

Crumble Cranberry Stilton cheese over baby spinach and mix.

Whisk dressing ingredients together, adding salt and pepper to taste. Pour over salad and mix well.

Top with nut mix and enjoy!

by Tim Dineen

Cranberry Stilton Salad with Pumpkin Dressing

This salad shows the genius of my dear friend, Ruth! After seeing a salad with Pumpkin Dressing at a local salad place, she created this, blending Fall flavors in a hip, contemporary way!

The dressing recipe makes about 1 1/2 cups and any leftovers (not that there's likely to be any!) may be refrigerated.

For the Salad:

• Baby Spinach (or a hearty mixed greens)
• Cranberry Stilton Cheese, crumbled
• Nut mix of your choice

For the Pumpkin Dressing:

• 3/4 cup Grapeseed oil (or other light, neutral oil)
• 1/4 cup Apple Cider Vinegar
• 1/2 cup Pumpkin Butter
• Salt and Pepper to taste.

Crumble Cranberry Stilton cheese over baby spinach and mix.

Whisk dressing ingredients together, adding salt and pepper to taste. Pour over salad and mix well.

Top with nut mix and enjoy!

by Tim Dineen

Curried Crab Salad

• 1 can Crab Meat
• 1 cup Sour Cream (we used light!)
• 2 tbsp Cilantro, chopped
• 2 tsp Curry Powder (or to taste)
• A few dashes of Hot Sauce
• S & P, as desired
• Spring Mix Salad

Mix sour cream with cilantro and spices. Stir in crab meat.

Serve on Spring Mix .

OR...

Make a Crab Roll by placing in Hot Dog Bun!

Use as a dip with crackers

Use your imagination!

by Tim Dineen

Crab and Lobster Pasta

• 1/2 lb Crab Meat
• 2 ctn Lobster Bisque
• 1/2 jar Sun Dried Tomatoes
• 1 lb Penne Pasta

Heat 2 containers of Lobster Bisque with crab and sundried tomatoes until hot. Serve over warm pasta!

It's that simple!

by Tim Dineen

Crab Dip

by Tim Dineen

Happy Couscous Trail Mix To You Salad

• 1/2 box WW Couscous
• 1/2 bag Cranberry Trail Mix
• 1/2 bottle Raspberry Vinaigrette
• 1/2 cup chopped red onion
• Juice of 1 lemon

Cook 1/2 box of couscous according to package instructions. Cool.

Add 1/2 package Cranberry Trail Mix, juice of one lemon, chopped red onion, and dressing to taste.

Mix and chill until ready to serve.

May be made a day ahead. Add more dressing. As desired.

by Tim Dineen

Corn and Chicken Chowder

This is a quick and easy soup! Just Mix the ingredients in a pot and heat. Stir in the cheese - and eat!

• 1 qt Chicken Broth
• 1 qt Creamy Corn Soup
• 1 bag frozen Roasted Corn
• 1pkg Chicken Strips, cut into bite-sized pieces
• 1/2 bag (or all of it!) Shredded Mexican Blend Cheese

It's THAT easy!!

by Tim Dineen

Corn Cakes

• 1 box Cornbread Mix
• 1 cup 2% Milk
• 1 large Egg
• 1 cup Corn and Chile Tomato-less Salsa
• 3/4 cup Grape Seed Oil, separated
• Cayenne pepper, to taste

Place cornbread mix in a large bowl. In a separate bowl, whisk together milk, egg and 1/2 cup of oil, then add to cornbread mix. Beat together until smooth, then fold in the corn salsa and allow batter to rest for about 30 minutes.

Heat griddle to medium-low and brush with oil. Use a small scoop or 1/4-cup measure to pour cornbread batter onto the griddle (just like pancakes). When edges start to bubble, carefully use a spatula to loosen; when edges fully release, flip cakes and cook until golden.

Serving Suggestions:

• Enjoy these corncakes like a tortilla for a tasty fish taco - with battered fish nuggets, cabbage slaw, cilantro salad dressing and salsa garnish
• Top with you favorite chili, sour cream, shredded cheese & green onions
• Serve them alongside chicken breakfast sausage and scrambled eggs and salsa.

by Tim Dineen