Recipes

Mini Cherry Cheesecakes

Mini Cherry Cheesecakes

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Ingredients

  • 18 chocolate cookies with white filling
  • 2 8 oz. packages cream cheese, softened
  • 1/3 cup granulated sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 can Lucky Leaf Premium Cherry Fruit Filling

Instructions

  • Preheat your oven to 350°F (175°C).
  • Line muffin tins with paper liners for 18 cheesecakes.
  • Place one chocolate cookie in the bottom of each paper cup, using it as the crust.
  • In a mixing bowl, beat the softened cream cheese, granulated sugar, eggs, and vanilla extract until the mixture becomes light and fluffy.
  • Gently fold in half of the can of Lucky Leaf Premium Cherry Fruit Filling into the cream cheese mixture.
  • Fill each muffin liner with the cream cheese mixture, filling them to about 3/4 full.
  • Bake the mini cheesecakes in the preheated oven for 20-25 minutes or until they are set.
  • Allow the cheesecakes to cool.
  • Once the cheesecakes are cooled, top each one with a spoonful of the remaining cherry filling from the can.
  • Refrigerate the mini cherry cheesecakes for a few hours or until set.
  • Enjoy your Mini Cherry Cheesecakes with a delightful cherry topping!
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Course; Cake / Cheese / Fruit

Homemade Apple-Cranberry Relish

Homemade Apple-Cranberry Relish

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Ingredients

  • Zest from 1 large orange approximately 2 teaspoons of zest
  • 1 12-ounce package of fresh cranberries
  • 1 apple peeled, cored, and coarsely chopped
  • 1 stalk of celery chopped
  • 1½ cups of granulated sugar

Instructions

  • Begin by peeling the orange, making sure to remove any bitter white membranes, and then separate the orange into sections.
  • Place the orange sections in a food processor or blender.
  • Add the fresh cranberries, coarsely chopped apple, and chopped celery.
  • Pulse the ingredients in the food processor or blender until they are coarsely chopped, creating a chunky relish-like texture.
  • Transfer the mixture to a bowl and stir in the granulated sugar along with the orange zest.
  • Place the relish in an airtight container, cover it, and let it chill in the refrigerator for at least 1 day or for up to 1 week before serving.
  • Enjoy your homemade Apple-Cranberry Relish as a delightful accompaniment to various dishes!
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Course; Fruit

Creamy Mascarpone Mashed Potatoes

Creamy Mascarpone Mashed Potatoes

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Ingredients

  • 5 pounds of russet potatoes peeled and halved lengthwise
  • ½ cup of mascarpone cheese at room temperature
  • 1 egg yolk
  • ¾ cup of milk
  • ½ teaspoon of salt plus more to taste
  • ¼ teaspoon of black pepper plus more to taste
  • â…› teaspoon of cayenne pepper or to taste
  • 1 cup of butter at room temperature and cut into chunks

Instructions

  • In a large pot, bring the peeled and halved russet potatoes to a boil in salted water.
  • Reduce the heat to medium-low and cook them until they are very tender, which should take about 15 to 20 minutes.
  • Drain the potatoes in a colander and let them drain thoroughly for about 5 minutes.
  • Preheat your oven to 425°F (220°C).
  • In a small bowl, stir together the mascarpone and egg yolk with a wooden spoon or spatula until it becomes smooth.
  • Stir in the milk and whisk until the mixture is smooth.
  • Season it with salt, black pepper, and cayenne pepper.
  • Transfer the cooked potatoes to a very large bowl.
  • Add the chunks of butter and season with additional salt and black pepper, if desired.
  • Mash the potatoes with a potato masher until they become fluffy.
  • Then, stir in the mascarpone mixture.
  • Spread the mashed potatoes into a 9×13-inch (3-quart) baking dish.
  • Smooth the top, and use the tip of a spatula to lightly press and lift the potatoes, creating small peaks and valleys for browning.
  • (If you plan to make this dish ahead of time, don’t preheat the oven until you’re ready to bake.
  • Assemble the dish through Step 4, then cover it with foil and refrigerate for up to 1 day.
  • Bake, covered, for 20 minutes, then uncover and continue to Step 5.
  • )
  • Bake the potatoes until they are heated through and the top is golden brown, which usually takes about 20 to 25 minutes.
  • If desired, garnish with sliced green onions and red pepper flakes.
  • Enjoy your rich and creamy Mascarpone Mashed Potatoes!
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Course; Cheese / Vegetables

Balsamic Bacon Brussels Sprouts

Balsamic Bacon Brussels Sprouts

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Equipment

  • Large skillet

Ingredients

  • 8 slices of thick-cut bacon sliced into ¼-inch pieces
  • 2 pounds of Brussels sprouts trimmed and halved
  • 2 cloves of garlic thinly sliced
  • 1 cup of low-sodium chicken stock or more, as needed
  • 2 tablespoons of balsamic vinegar
  • 2 tablespoons of butter
  • ¼ teaspoon of salt adjust to taste
  • ¼ teaspoon of black pepper adjust to taste

Instructions

  • In a large skillet, cook the bacon over medium-low heat until it becomes just crisp, which takes about 10 minutes.
  • Transfer the cooked bacon to a paper towel-lined plate, while reserving the bacon grease in the skillet.
  • Increase the heat to medium-high and add the Brussels sprouts to the skillet.
  • Sauté them until they become lightly browned, which should take 2 to 3 minutes.
  • Add the thinly sliced garlic and sauté until it becomes fragrant, for about 1 to 2 minutes.
  • Pour the low-sodium chicken stock over the Brussels sprouts mixture.
  • Reduce the heat to medium-low, cover the skillet, and simmer for 4 minutes.
  • Remove the lid and continue simmering, stirring occasionally, until the liquid has evaporated, and the sprouts are tender.
  • This usually takes about 5 minutes.
  • (If you’re making this dish ahead of time, prepare through Step 3, cool, and then refrigerate the sprouts and bacon in separate airtight containers for up to 1 day.
  • Reheat the sprouts in a large skillet over medium-low heat for 5 to 10 minutes before proceeding to Step 4.
  • )
  • Remove the skillet from heat and stir in the cooked bacon, balsamic vinegar, butter, salt, and pepper.
  • Continue stirring until the butter is fully melted and the flavors are well combined.
  • Enjoy your flavorful Balsamic Bacon Brussels Sprouts!
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Course; Bacon / Main Course

Creamy Black Bean Burritos

Creamy Black Bean Burritos

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Ingredients

  • 6 10-inch flour tortillas
  • 2 tablespoons of vegetable oil
  • 1½ cups of chopped red bell pepper about 1 large
  • 1½ cups of chopped red onion about 1 large
  • 3 cloves of garlic minced
  • 1 jalapeño pepper minced (seeds removed for milder heat)
  • 2 15-ounce cans of reduced-sodium black beans, drained and rinsed
  • 1 8-ounce package of cream cheese, cubed
  • ½ teaspoon of salt
  • â…“ cup of chopped fresh cilantro plus extra for garnish
  • Juice of 1 lime about 2 tablespoons
  • 1 lime sliced for garnish

Instructions

  • Preheat your oven to 350°F (175°C).
  • Wrap the flour tortillas in foil and heat them in the oven for about 15 minutes.
  • Alternatively, you can heat them in the microwave for 30 seconds on High at the end of Step 3 if you want to save time.
  • In a 10-inch skillet, heat the vegetable oil over medium-high heat.
  • Add the chopped red bell pepper, red onion, minced garlic, and jalapeño.
  • Cook, stirring occasionally, for about 2 minutes.
  • Add the drained and rinsed black beans and cook, stirring frequently, for an additional 3 minutes.
  • Reduce the heat to medium and add the cubed cream cheese and salt.
  • Cook, stirring occasionally, for about 2 minutes, until the cream cheese is fully melted and the mixture is creamy.
  • Stir in the chopped cilantro and the juice of one lime.
  • Spoon about ¾ cup of the mixture evenly down the center of each warmed tortilla.
  • Roll up the tortillas, garnish with additional cilantro and lime wedges, and serve immediately.
  • Enjoy your Creamy Black Bean Burritos!
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Course; Tortilla

Sesame Vegetable Stir-Fry with Rice

Sesame Vegetable Stir-Fry with Rice

Deel op Facebook Print Recipe

Ingredients

  • 1½ cups of vegetable broth
  • ¾ cup of uncooked long-grain white rice
  • 1 tablespoon of butter or vegetable oil
  • 1 tablespoon of sesame seeds
  • 2 tablespoons of peanut oil
  • ½ pound of frozen snow peas thawed and halved (about 2â…“ cups)
  • 2 cups of sliced mushrooms
  • 1 large red orange, or yellow bell pepper, cut into 1-inch strips
  • 1 large yellow onion sliced
  • 2 teaspoons of minced fresh ginger
  • 2 cloves of garlic minced
  • 6 ounces of cooked tofu or chicken cubed
  • 3 tablespoons of low-sodium soy sauce
  • 1 tablespoon of sesame oil
  • ½ cup of dry-roasted peanuts optional

Instructions

  • Preheat your oven to 350°F (175°C).
  • In a saucepan, combine the vegetable broth, white rice, and butter (or vegetable oil).
  • Cover the saucepan and bring the mixture to a boil over high heat.
  • Then, reduce the heat to low and let it simmer, covered, until all the liquid is absorbed, which should take about 15 minutes.
  • While the rice is cooking, spread the sesame seeds on a rimmed baking sheet and bake them in the oven until they turn golden brown, which usually takes around 5 minutes.
  • In a large skillet or wok, heat the peanut oil over medium-high heat until it’s very hot.
  • Add the thawed and halved snow peas, sliced mushrooms, bell pepper strips, sliced onion, minced ginger, and minced garlic.
  • Stir-fry the mixture until it becomes crisp-tender, which should take about 8 minutes.
  • Then, stir in the cubed tofu or chicken and heat it through.
  • Add the soy sauce and cook for an additional 30 seconds, then remove the skillet from the heat.
  • Stir in the sesame oil and the toasted sesame seeds.
  • Serve this delicious sesame vegetable stir-fry over the cooked rice.
  • Optionally, you can garnish it with dry-roasted peanuts for added crunch and flavor.
  • Enjoy your Sesame Vegetable Stir-Fry with Rice!
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Course; Rice
Diets; Vegetarian

Creamy Shrimp and Vegetable Skillet

Creamy Shrimp and Vegetable Skillet

Deel op Facebook Print Recipe

Ingredients

  • ¼ cup of butter
  • 1 large carrot peeled and thinly bias-sliced (about ¾ cup)
  • 1 yellow bell pepper chopped (approximately 1 cup)
  • 1 cup of broccoli florets
  • 1 pound of medium-sized shrimp 41-50 count, peeled and deveined
  • ¼ cup of chopped green onions
  • 3 cloves of garlic minced
  • 1â…“ cups of chopped Roma tomatoes about 2 large tomatoes
  • â…“ cup of heavy whipping cream
  • ¼ cup of dry white wine
  • 2 tablespoons of fresh basil chopped
  • 1/8 teaspoon of cayenne pepper adjust to taste
  • ½ teaspoon of salt adjust to taste
  • Lemon zest lemon wedges, and small basil leaves for garnish

Instructions

  • In a 12-inch skillet, melt the butter over medium-high heat.
  • Add the thinly sliced carrots and cook for 2 minutes.
  • Then, add the chopped yellow bell pepper and broccoli, and continue to cook for an additional 4 minutes.
  • Stir in the peeled and deveined shrimp, green onions, and minced garlic.
  • Cook and stir until the shrimp become opaque and are cooked through, which takes about 5 minutes.
  • Transfer this mixture to a bowl and cover it with foil to keep it warm.
  • In the same skillet, add the chopped Roma tomatoes, heavy whipping cream, dry white wine, fresh basil, and cayenne pepper.
  • Bring the mixture to a simmer, reduce the heat to medium-low, and let it simmer uncovered until the sauce thickens enough to coat the back of a spoon, which should take 6 to 8 minutes.
  • Stir the shrimp and vegetable mixture back into the sauce, season with salt to your taste, and heat the entire mixture through.
  • Garnish the dish with lemon zest, lemon wedges, and small basil leaves.
  • Serve this creamy shrimp and vegetable skillet over angel hair pasta or rice if desired.
  • Enjoy your delightful Creamy Shrimp and Vegetable Skillet!
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Course; Fish

Baked Spaghetti Squash with Tomato, Feta, and Olives

Baked Spaghetti Squash with Tomato, Feta, and Olives

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Ingredients

  • 1 spaghetti squash approximately 2 pounds, halved lengthwise and seeds removed
  • 2 tablespoons of olive oil
  • 1 cup of chopped onion
  • 1 clove of garlic minced
  • 1 14.5-ounce can of diced tomatoes with their juices
  • ¾ cup of crumbled feta cheese from a 4-ounce package
  • ½ cup of pitted olives coarsely chopped
  • 2 tablespoons of fresh basil chopped or 1 teaspoon of dried basil
  • ½ cup of toasted pine nuts

Instructions

  • Preheat your oven to 350°F (175°C) and lightly grease a baking sheet.
  • Place the spaghetti squash halves, cut sides down, on the prepared baking sheet.
  • Bake them in the oven until they become tender and can be easily pricked with a fork, which usually takes about 30 to 35 minutes.
  • Allow them to cool for approximately 20 minutes.
  • While the squash is cooling, heat the olive oil in a large skillet over medium heat.
  • Add the chopped onion and cook, stirring occasionally, until it becomes tender, which should take about 5 minutes.
  • Then, add the minced garlic and continue to cook, stirring until it becomes fragrant, about 2 to 3 minutes.
  • Add the diced tomatoes and cook for an additional 2 minutes before removing the skillet from the heat.
  • Use a fork to remove the spaghetti squash pulp from the shell, and then stir it into the tomato mixture.
  • Add the crumbled feta cheese, chopped olives, basil, and ¼ cup of pine nuts, and toss everything to combine.
  • Just before serving, sprinkle the remaining ¼ cup of pine nuts over the dish.
  • Enjoy your delicious Baked Spaghetti Squash with Tomato, Feta, and Olives!
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Course; Cheese / Pasta

Cranberry and Cilantro Quinoa Salad

Cranberry and Cilantro Quinoa Salad

Deel op Facebook Print Recipe

Ingredients

Hands-on time: 10 minutes / Total time: 1 hour and 30 minutes / Serves 6

  • 1½ cups of water
  • 1 cup of uncooked quinoa thoroughly rinsed
  • ¼ cup of sliced almonds
  • ½ cup of minced carrots
  • ½ cup of finely chopped red onions
  • ½ cup of dried sweetened cranberries
  • ¼ cup of freshly chopped cilantro
  • ¼ cup of chopped red bell pepper
  • ¼ cup of chopped yellow bell pepper
  • 3 tablespoons of lime juice with extra for serving
  • 1 tablespoon of olive oil
  • 1½ teaspoons of curry powder
  • Salt and black pepper to taste

Instructions

  • Start by bringing 1½ cups of water to a boil in a small saucepan over high heat.
  • Add the rinsed quinoa and let it simmer, covered, until the water is fully absorbed, which should take about 15 minutes.
  • Transfer the cooked quinoa to a bowl and chill in the refrigerator for 1 to 2 hours.
  • While the quinoa is cooling, toast the sliced almonds in a small pan over medium heat until they turn golden and become fragrant, which should take approximately 5 minutes.
  • In a large mixing bowl, combine the toasted almonds, minced carrots, finely chopped red onions, dried cranberries, freshly chopped cilantro, and both the red and yellow bell peppers.
  • Add the lime juice, olive oil, and curry powder to the mixture.
  • Toss everything together until it’s well combined.
  • Season with salt, black pepper, and add extra lime juice to your liking.

Notes & Wine Advice

Serve the Cranberry and Cilantro Quinoa Salad as is or alongside sliced cooked chicken breast, if desired.
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Course; Fruit / Salad

Frogmore Stew

Frogmore Stew

Frogmore Stew is a classic Lowcountry seafood stew, featuring sausage, potatoes, corn, and shrimp. This recipe serves 10 to 12.
Deel op Facebook Print Recipe

Ingredients

  • 10 quarts water
  • 1 5-ounce package crab boil
  • 2 large onions quartered
  • 3 pounds smoked sausage cut into 1-inch pieces
  • 3 pounds new potatoes
  • 12 ears fresh corn cut in half
  • 3 pounds unpeeled large fresh shrimp
  • Cocktail sauce optional

Instructions

  • Bring the water to a boil in a large stockpot.
  • Add the crab boil, onion, sausage, and potatoes.
  • Return to a boil and cook for 35 minutes or until the potatoes are tender.
  • Remove the onion, sausage, and potatoes with a slotted spoon to a large bowl or platter.
  • Keep them warm.
  • Add the corn to the stockpot, return to a boil, and cook for 10 minutes.
  • Then, add the shrimp and cook for an additional 3 minutes.
  • Remove the corn and shrimp with a slotted spoon and add them to the bowl with the potato mixture.
  • Serve immediately with cocktail sauce if desired.
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Course; Stew