Hot Artichoke and Spinach Dip

  • 2 cans Artichoke Hearts, coarsely chopped*
  • 1 bag frozen Spinach, thawed and drained well
  • ½ cup Quattro Fromaggio
  • 2/3 cup Mayonnaise
  • ½ tsp Garlic Powder
  • Salt and Pepper to taste

Mix ingredients well and transfer to shallow baking dish.  Bake or broil until bubbly and browned.  Serve with crackers, chips, or veggies of your choice.

For an extra special dip, add canned crab to the above ingredients and follow the same preparation!

*Frozen artichoke hearts work, too.  Substitute 1 bag for 1 can.

by Tim Dineen

Butternut Squash Soup

A simple blend of a carton of Butternut Squash Soup

And a bag of Butternut Squash Risotto.

Makes a hot and hearty meal on a cold and dreary day

 

by Tim Dineen

Creamy Orange Muscat Vinaigrette

  • 1 Part- Orange Muscat Vinegar
  • 2 Parts- Sunflower oil or Grapeseed Oil
  • ¼ Part- Juice reserved from Mandarin Orange can
  • Salt and Pepper to taste

1) Add vinegar and juice into a bowl

2) Use an immersion or handheld blender, to process, slowly add oil to emulsify the dressing

3) Add salt and pepper and mix thoroughly

by Tim Dineen

Tommy's [soon-to-be] Award-Winning Ciabatta Sandwich

  • Artisan Ciabatta Loaf
  • Dijon Mustard
  • Silver Goat Log
  • Cut Beets in Vinaigrette
  • Grilled Artichoke Halves
  • Fresh Basil

Slice ciabatta loaf in half horizontally. Spread top cut side with Dijon mustard.

Spread goat cheese on bottom half. Top with chopped beets and chopped artichoke halves.

Finish with lots of fresh basil.

Add top, slice into desired pieces, and serve!

 

by Tim Dineen

Sweet Cream Cheese for Sweet Potato Fries

  • 1 carton Whipped Cream Cheese
  • ½ cup Brown Sugar
  • 1 tbsp Ground Cinnamon

Mix together in a bowl until thoroughly combined.

Spoon dollop on the side for the sweet potatoes

by Tim Dineen

Soyaki Salmon

  • Salmon Fillets
  • Soyaki Marinade
  • Chopped Fresh Parsley

Marinate salmon in Soyaki Sauce for about 15 minutes. Drain and place on lightly-greased pan.

Bake in preheated 425° oven until desired doneness.

Top with chopped fresh parsley, if desired.

 

by Tim Dineen

Balsamic Glazed salmon

  • 1/4 cup Balsamic Vinegar
  • 1/4 cup water
  • 1 1/2 tbsp Fresh Lemon Juice
  • 4 tsp Brown Sugar
  • Salmon Fillets
  • Vegetable Oil

Mix balsamic vinegar, water, brown sugar, and lemon juice and set aside.

Heat a small amount of oil in skillet until very hot. Add salmon fillets and cook until well-browned—about 4 minutes. Flip fish over and cook until desired doneness—about 3 minutes more for medium-rare.

Transfer fish to plates and add balsamic mixture to pan.

Cook until reduced and slightly thickened—about 2-3 minutes.

Serve over salmon.

 

by Tim Dineen

Baked Salmon Dijon

  • Salmon Fillets
  • Dijon Mustard
  • Capers
  • Fresh Lemon

Preheat oven to 425°. Place salmon on a lightly-greased rimmed cookie sheet or pan.  Spread Dijon mustard on salmon and sprinkle with drained capers. Bake until desired doneness.

Squeeze fresh lemon juice on top and serve!

 

by Tim Dineen

Salmon Chowder

  • 1/2 lb red or gold potatoes
  • 1/2 lb bacon, cut into 1/4-inch-wide strips
  • 2 cups chopped onions
  • 1 cup corn
  • 3 cloves finely chopped garlic
  • 1 tsp finely chopped fresh thyme
  • Hefty pinch dried hot red-pepper flakes
  • 3 cups whole milk
  • 2/3 cup heavy cream
  • 1 1/2 lbs salmon cut into 1-inch pieces
  • 2 teaspoons fresh lemon juice
  • Salt & pepper, to taste

Cut potatoes into 1/2” cubes. Cook in a pot of boiling salted water about 8 minutes, or until just tender. Drain and set aside.

Cook bacon in a 5-quart pot until crisp. Transfer to paper towels to drain. Pour off all but 2 tablespoons fat from pot, then cook onions, corn, garlic, thyme, and red-pepper flakes in fat in pot over moderate heat, until scallions are tender, about 5 minutes. Add milk and cream and bring just to a boil. Reduce heat to simmer and add potatoes, salmon, and bacon and cook until salmon is just cooked through and begins to break up as you stir—about 5 to 8 minutes. Stir in lemon juice and salt and pepper to taste.

 

by Tim Dineen

Pineapple Rice Pilaf

  • 1 cup Jasmine Rice, rinsed
  • 1/2 cup chopped onions
  • 2 cups Organic Chicken Broth
  • 1/4 cup Soyaki
  • 1 cup chopped fresh Pineapple Spears
  • 1/2 cup Slivered Almonds

Saute onion in medium pot—in a pat of butter or olive oil. Add rinsed rice to pot with 2 cups chicken broth, 1/4 cup soyaki, slivered almonds, and chopped pineapple.

Bring to boil, reduce heat, and simmer over low heat about 20 minutes or until rice is tender. Remove from heat and let sit about 5 minutes. Fluff with fork and serve.

 

by Tim Dineen

A Four Bean Salad in Minutes

  • 1 can Organic Black Beans
  • 1 can Organic Kidney Beans
  • 1 can Organic Great Northern Beans
  • 1 can Organic Pinto Brans
  • 1 jar Chunky Salsa
  • 1 bunch Green Onions

Drain beans and rinse. Place in bowl and add the whole jar of Chunky Salsa. Add chopped green onions and mix well.

Check for seasoning and add salt and pepper, if desired. Serve cold or at room temperature!

by Tim Dineen

BBQ Chicken Cole Slaw

  • 2 pkg Organic Shredded Red & Green Cabbage
  • 2/3 cup Carolina Gold BBQ Sauce
  • 2/3 cup Mayonnaise
  • 2 tbsp Apple Cider Vinegar
  • 1 pkg Grilled Chicken Strips

Mix apple cider vinegar with mayonnaise and Carolina Gold BBQ sauce.

Chop Grilled Chicken Strips into bite-sized pieces.

Mix cabbage with dressing and thoroughly combine. Stir in chicken.

Check for seasoning and add salt and/or pepper, if desired.

Be Creative!

Add any additional vegetables—from peas to celery, jicama, broccoli…

Use your imagination and have fun!

 

 

by Tim Dineen