Monday, February 1, 2010

Nature's Peak Valentine's Day Recipes

  •  Nature’s Peak: Be Valentine’s Day ready with these sophisticated yet easy appetizers from Nature’s Peak and “Daily Buzz” food correspondent and Relish Magazine executive chef Jon Ashton. These quick, easy, and delicious recipes include: 
o   Prosciutto Wrapped Chicken Skewers with Cranberry Harvest Dipping Sauce
o   Turkey Sliders with Mango Ketchup
o   Caribbean Pineapple Shrimp Skewers
o    White Chocolate Scones with Citrus Country Strawberries



Caribbean Pineapple Shrimp Skewers

General Information
Makes
 8 servings
Preparation Time
20 minutes
Cooking Time
6 minutes






Ingredients 

1 cup ketchup
1/4 cup lite soy sauce
1/4 cup Smucker's® Sweet Orange Marmalade
1/4 cup firmly packed brown sugar
2 tsps. minced garlic
1/4 tsp. ground cinnamon
1/8 tsp. curry powder
1 tbsp. finely chopped cilantro
Cayenne pepper, to taste
Crisco® Olive Oil No-Stick Cooking Spray
8 12-inch wooden skewers, soaked in water for 30 minutes
24 1-inch square pieces red pepper, (2-3 peppers)
24 pieces Nature's Peak Aloha Gold Pineapple, thawed
24 1-inch square pieces green pepper, (2-3 peppers)
24 peeled, deveined raw shrimp, tail on (21 to 24 count per pound)

Directions 


STIR ketchup, soy sauce, orange marmalade, brown sugar, garlic, cinnamon, curry powder, cilantro and cayenne pepper to taste in medium bowl until blended. Reserve 1/2 cup for dipping sauce.
2.
HEAT oven broiler. Place oven rack 6-inches from heat. Coat broiler pan with no-stick cooking spray. Alternate pieces of red pepper, pineapple, green pepper and shrimp on a skewer, repeating 3 times. Place on prepared broiler pan.
3.
BROIL skewers 3 minutes. Baste with sauce, turn, baste second side. Broil an additional 3 minutes or until shrimp is cooked, basting with sauce one more time. Heat reserved dipping sauce in microwave until warm. Serve shrimp skewers with sauce.


Prosciutto Chicken Tenders with Sweet Cranberry Sauce
General Information
Makes
48 appetizers
Preparation Time
15 minutes
Cooking Time
15 minutes






Ingredients 

12 very thin slices prosciutto
2 tbsps. finely chopped fresh sage leaves
12 fresh chicken tenders, patted dry
2 to 3 tbsps. Crisco® Pure Olive Oil
SWEET CRANBERRY SAUCE
3 cups Nature's Peak Harvest Cranberries (1/2 pkg.)
1/3 cup Smucker's® Sweet Orange Marmalade
3 tbsps. firmly packed brown sugar, or to taste
1 tsp. cider vinegar

Directions
 
1.
LAY prosciutto slices flat on cutting board. Sprinkle with sage. Place chicken tender at one end of each slice. Roll proscuitto around chicken. Heat oil in large skillet. Place chicken in skillet, seam-side down. Cook on medium heat about 9 to 10 minutes, turning frequently, until browned on all sides and internal temperature reaches 165°F. Cover and keep warm.
2.
COMBINE frozen cranberries and marmalade in medium microwave-safe bowl. Microwave on HIGH 4 to 5 minutes or until cranberries are soft. Stir to break up cranberries by pressing against side of bowl. Stir in brown sugar and vinegar. Microwave 30 seconds to dissolve sugar.
3.
SLICE each chicken tender diagonally into 4 bite-size pieces. Insert toothpicks. Arrange on serving platter. Pour half of warm Sweet Cranberry Sauce over chicken. Serve with remaining sauce.



Turkey Sliders with Mango Ketchup

General Information
Makes
 8 servings
Preparation Time
15 minutes
Cooking Time
45 minutes



Ingredients
1 lb. lean ground turkey
2/3 cup finely chopped red onion, plus thin slices for garnish
1/2 cup finely crumbled feta cheese, plus additional for garnish
2 tsps. minced garlic
1/2 tsp. crushed dried rosemary
Salt and pepper, to taste
Crisco® Original No-Stick Cooking Spray

MANGO KETCHUP

2 1/2 cups Nature's Peak Sunburst Mango (1/2 pkg.)
1/4 cup firmly packed brown sugar
1/3 cup ketchup
2 tbsps. lemon juice
1 tbsp. cider vinegar
1/4 tsp. crushed dried rosemary
4 leaves green leaf lettuce, washed and dried
8 slider buns or other small buns or rolls
Directions
1.
MIX turkey, onion, feta cheese, garlic, rosemary, salt and pepper in medium bowl. Form into 8 patties about 3/4-inch thick. Coat large skillet or grill pan with no-stick cooking spray. Heat on medium heat until hot. Cook or grill burgers about 10 to 12 minutes or until browned on the outside and internal temperature reaches 165°F.
2.
COMBINE mango, brown sugar, ketchup, lemon juice, vinegar and rosemary in medium microwave-safe bowl. Microwave on HIGH 5 to 6 minutes of until mango is fork tender. Puree in blender container until smooth. Return to bowl. Microwave an additional 3 minutes or until thick.
3.
TOAST cut side of rolls until lightly browned. Tear leaf lettuce to fit bottoms of rolls. Top rolls with burgers, onion slices, additional feta cheese and Mango Ketchup. Top with toasted roll top. Serve remaining Mango Ketchup on the side. 



White Chocolate Scones with Citrus Strawberries

General Information
 Makes 6 scones with berries
Preparation Time 20 minutes
Cooking Time 13 minutes

Ingredients

1 (21 oz.) pkg. Nature's Peak Sliced Country Strawberries
Crisco® Original No-Stick Cooking Spray
2 cups Pillsbury BEST® All Purpose Flour
1/4 cup sugar
1 tbsp. baking powder
1/8 tsp. salt
1/4 cup Crisco® Butter Shortening
1/2 cup white baking chips
1 large egg
1/4 cup milk
1/4 cup Smucker's® Sweet Orange Marmalade
1 1/2 cups frozen whipped topping, thawed
Fresh mint leaves for garnish

Directions

1.
SPREAD strawberries in single layer on 15 x 10-inch pan to thaw about 45 minutes at room temperature. Heat oven to 400°F. Coat baking sheet with no-stick cooking spray.
2.
COMBINE flour, sugar, baking powder and salt in medium mixing bowl. Cut in shortening with pastry blender or two knives until crumbs form. Stir in baking chips. Whisk egg and milk in small bowl. Combine egg mixture with flour mixture until flour is absorbed. Place dough on lightly floured surface. Knead a few times until evenly moistened. Press into 7-inch circle about 3/4-inch thick. Cut into 6 triangles. Place on prepared baking sheet.
3.
BAKE 12 to 15 minutes or until lightly browned. Cool on wire rack. Slice scones horizontally in half while still slightly warm. Stir marmalade with thawed strawberries. Spoon 1/4 cup whipped topping on bottom halves of scones. Top with 1/2 cup strawberries. Replace top of scones. Garnish with mint leaves if desired. Serve immediately.

 -Courtesy of Nature's Peak

*Some of the directions have been cut off in publishing the post. I could make it smaller but you probably wouldn't be able to see it. If you want me to email you the recipes, feel free to email me at hellomary018 at yahoo dot com 

2 comments:

FOKXXY said...

YUM!!


Prosciutto Chicken Tenders with Sweet Cranberry Sauce!

That sounds wicked. I was totally drawn to the scones with citrus too..but I kept coming back to the chicken and Prosciutto. Oh how I wish it wasn't so close to dinner. This recipe has started my tummy rumbling. I skipped the shrimp one.. not a huge seafood eater.. but LOVE the chicken and Prosciuto!!

Mary512 said...

oops i made a spelling error.

ya know, I was really interested in making the mango ketchup that goes with the turkey sliders...!

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