Recipe: Rich Pistachio Ice Cream With Dried Cranberries

Rich Pistachio Ice Cream

Happy Father’s Day! If you want to really treat dad today, why not whip up a special homemade recipe? Here’s a fun one from Spork Foods featuring Pistachio Chewy Bites: Yummy ice cream!

Rich Pistachio Ice Cream with Dried Cranberries

Recipe by Jenny Engel and Heather Goldberg of Spork Foods

Ingredients:

3/4 cup Setton Farms pistachio kernels

1/4 cup organic brown rice syrup

1/2 cup evaporated cane sugar

1 teaspoon almond extract

1/8 teaspoon sea salt

2 1/2 cups organic soymilk creamer

3 tablespoons arrowroot powder, dissolved in 1/3 cup soymilk creamer

6 Setton Farms Pistachio Chewy Bites, roughly chopped*

*If none are available, substitute 1/4 cup roughly chopped pistachios and 1/4 cup cranberries roughly chopped.

Directions:

In a large food blender, add 3/4 cup Setton Farms pistachio kernels, brown rice syrup and evaporated cane sugar. Blend until pretty smooth.

Add almond extract, sea salt, soymilk creamer. Blend until smooth.

Transfer to a pot and bring to a simmer. Whisk in dissolved soymilk creamer and arrowroot slurry.

Pour mixture into a large dish and refrigerate about 1 hour, or until chilled.

Transfer mixture to an ice cream maker and churn about 20-30 minutes, or according to directions. About 5 minutes before ice cream is finished churning, add Pistachio Chewy Bites.

Serve immediately, or chill in freezer-proof container for up to 2 weeks.

Yields 1 quart

© Spork Foods, 2015

Red, White and Blue Dessert Quesadilla Recipe

Red, White & Blue Quesadilla

The 4th of July is just two short weeks away – so to help you get into a patriotic spirit, here’s a fun recipe from GrillGrate:

Red, White and Blue Dessert Quesadilla

Recipe courtesy GrillGrate

Ingredients:

Four Flour Tortillas
Cup of white chocolate morsels
Cup of fresh raspberries
Cup of fresh blueberries
Ricotta cheese
Confectioners sugar
Vanilla

Making the Filling:

8 ounce container whole ricotta cheese
1/2 cup confectioners sugar
2 tsp vanilla

Whirl in a food processor. This makes the filling for two quesadillas.

Making The Quesadilla:

Spread 1/3 of the filling on one tortilla (this is the bottom).
Sprinkle semi-sweet morsels.
Place 2nd tortilla on top.
Spread light film of filling.
Decorate top with raspberries and blueberries.
Add a few more white chocolate morsels.

Grilling the Quesadilla:

Medium Heat 400 F.

Use a grilling spray or wipe the raised rails with oil.
Slide the Quesadilla off the cutting board onto the GrillGrates. Close lid.
Check in 3-4 minutes by slightly lifting an edge to see the sear marks.
Quarter turn if dark searing or wait and quarter turn in 1-2 minutes. Close lid.
Use The GrateTool to check for firmness of quesadilla. Crispy, firm is perfection.
Determine whether to give it a couple of more minutes or off it comes onto the cutting board.
Let stand for 2 minutes.
Cut and Serve.

Here’s a video tutorial on how to make these:

Celebrate National Martini Day With The Pinnacle High Roller

High Roller

Did you know that today, June 19th, is National Martini Day? Celebrate with this classic drink from our friends at Pinnacle Vodka:

The Pinnacle High Roller

Recipe courtesy Pinnacle.

Ingredients:

2 parts Pinnacle® Vodka

1 part Olive Juice

2 Blue Cheese Stuffed Olives

Directions:

Shake with ice and strain into a chilled martini glass. Garnish with olives.

You can check out another variation on this cocktail below:

The Big Poppa Cocktail Recipe

The Big Poppa

Cornelia Guest of Cornelia Guest Events has come up with the perfect cocktail for Father’s Day:

The Big Poppa

Recipe by Cornelia Guest


Ingredients:

1 1/2oz. scotch

1/2 tsp. orange liqueur

1 twist Orange peel


Directions:

Combine scotch and orange liqueur in a stemless martini glass. Add a twist of orange peel and serve to dad for his big day!

Recipe: Orange Chipotle Grilled Chicken with Citrus Salsa

Orange Chipotle Grilled Chicken with Citrus Salsa

Samples provided.

San-J are sharing a delicious chicken recipe with us today:

Orange Chipotle Grilled Chicken with Citrus Salsa

Recipe by Carol Kicinski

Ingredients:

½ cup plus 1 tablespoon San-J Orange Sauce, use divided
½ cup Olive Oil
1 teaspoon Kosher Salt
½ teaspoon Black Pepper, freshly ground
1¼ – ½ teaspoons Chipotle Chili Powder, use divided
12 Boneless, Skinless Chicken Thighs, trimmed of any excess fat
3 Oranges, medium,peeled and chopped
½ Red Onion, medium, diced
2 Plum Tomatoes, seeded and chopped
¼ cup Fresh Cilantro, roughly chopped
Juice of 1 Lime
Vegetable oil for brushing the grill

Directions:

In a small mixing bowl, whisk together ½ cup San-J Orange Sauce, olive oil, salt, pepper, and 1 teaspoon chipotle chili powder. Pour into a large food storage bag. Add the chicken thighs and marinate at room temperature for 1 hour or overnight in the refrigerator.

In a medium mixing bowl, combine the remaining 1 tablespoon of San-J Orange Sauce, chopped oranges, red onion, tomatoes, cilantro, lime juice and ¼ – ½ teaspoon chipotle chili powder (depending on hot spicy you want it). Reserve.

Heat grill to medium-high and brush the grates with oil. Remove the chicken from the marinade and discard the marinade. Pat the chicken dry and grill covered for 6 – 8 minutes per side. Serve with the citrus salsa.

Serves 6

Mexican Sweet Potato Salad Recipe

Mexican Sweet Potato Salad

Samples provided.

Here’s a fun take on potato salad from San-J that uses sweet potatoes:

Mexican Sweet Potato Salad

Recipe by Carol Kicinski

Ingredients:

4 Sweet Potatoes, medium, peeled and cut into 1 inch cubes
1 Red Onion, cut into 1 inch pieces
2 tablespoons plus ¼ cup Olive Oil, use divided
Kosher Salt
Black Pepper, freshly ground
1 (15 ounce) can Black Beans, rinsed and drained
1 Red Bell Pepper, seeded and chopped
½ cup Fresh Cilantro, roughly chopped
1 Jalapeno Pepper, seeded, deveined and roughly chopped
1 clove Garlic, roughly chopped
¼ cup San-J Orange Sauce

Directions:

Preheat oven to 400 degrees. Place the sweet potatoes and onions on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, add 1 teaspoon salt, ½ teaspoon pepper, and toss to coat. Roast, turning once or twice, for 30 minutes or until the sweet potatoes are tender and starting to brown. Remove from oven and let cool.

In a large bowl combine the cooled sweet potatoes and onions with the black beans, red onion, and cilantro.

Place the jalapeno and garlic in the blender and pulse several times to finely chop. Add the San-J Orange Sauce and ¼ cup olive oil and blend until smooth. Taste and add salt and pepper to taste. Pour the dressing over the vegetables and toss to coat.

Serves 6

Recipe: Mongolian Beef Burgers with Grilled Green Onion Mayonnaise

Mongolian Beef Burgers with Grilled Green Onion Mayonnaise

Samples provided.

I love green onions, so I’m really intrigued by the idea of making a mayonnaise with it. Check out this recipe from San-J – it sounds delicious!

Mongolian Beef Burgers with Grilled Green Onion Mayonnaise

Recipe by Carol Kicinski

Ingredients:

Vegetable oil
4 Green Onions
½ cup Mayonnaise
1 small clove Garlic, finely grated or minced
Kosher Salt
Black Pepper, freshly ground
1½ pounds Ground Chuck (20% fat)
3 tablespoons San-J Mongolian Sauce, use divided
4 gluten free Hamburger Buns, toasted
Lettuce Leaves
8 strips Roasted Red Peppers

Directions:

Heat a grill to high. Brush the green onions with some oil and grill for 2 – 3 minutes per side. Let cool then finely chop. Stir the grilled onions into the mayonnaise along with the garlic clove and salt and pepper to taste.

Combine the beef with 2 tablespoons San-J Mongolian Sauce. Divide the meat into 4 equal portions. Form each portion loosely in a ¾ inch thick patty and, using your thumbs, make a deep depression into the center of each patty. Brush both sides of the burgers with oil and season generously with salt and pepper.

Grill the burgers over high heat for 3 – 4 minutes or until browned on the bottom and you see juices rising to the top. Flip the burger and grill for another 4 minutes for medium-rare or 5 – 6 minutes for medium. Remove the burgers from the grill and brush with remaining tablespoon of Mongolian Sauce.

Spread a little of the mayonnaise on the bottom buns, top with lettuce, a burger, and then slather the rest of the mayonnaise on top of the burgers. Top with the roasted red pepper strips, and serve.

If using a grill pan: Heat the grill pan on top of the stove over high heat until a drop of water sizzles immediately when splashed on the pan. Cook as above.

Serves 6

Asian Pasta Salad Recipe

Asian Pasta Salad

Samples provided.

This pasta salad idea from San-J would be perfect for your next potluck:

Asian Pasta Salad

Recipe by Carol Kicinski

Ingredients:

Kosher Salt
1 pound Gluten Free Penne Pasta
¾ cup Carrots, julienned
1 bunch Green Onions, cleaned, trimmed, and chopped
1 Red Bell Pepper, seeded and chopped
1 Yellow Bell Pepper, seeded and chopped
½ Small Purple Cabbage, julienned
1 small can Diced Water Chestnuts, drained
½ cup Mayonnaise
¼ cup San-J Mongolian Sauce
2 teaspoons Sriacchi Sauce
2 teaspoons Fresh Lime Juice
1 bunch fresh cilantro, coarsely chopped
Black Pepper, freshly ground

Directions:

Bring a large pot of heavily salted water to a boil. Cook the penne according to the package directions. Drain and rinse with cold water.

Combine the pasta with the carrots, green onions, red and yellow bell peppers, cabbage, and water chestnuts in a large bowl.

In a small bowl combine the mayonnaise, San-J Mongolian Sauce, Sriacchi sauce, and lime juice. Whisk until smooth. Pour the dressing over the pasta and vegetables and stir to coat. Add the cilantro and stir. Taste and add salt and pepper if desired.

Serves 8

Grilled Asian BBQ Shrimp Recipe

Grilled Asian BBQ Shrimp

Samples provided.

I love shrimp, so this recipe from San-J has me drooling!

Grilled Asian BBQ Shrimp

Recipe by Carol Kicinski

Ingredients:

Skewers
6 tablespoons San-J Asian BBQ Sauce
3 tablespoons Butter, melted
1½ pounds Shrimp, large, peeled, deveined, tail on
Vegetable Oil

Directions:

If using wooden skewers, soak in water for 30 minutes.

Combine the San-J Asian BBQ Sauce and melted butter and pour into a large food storage bag. Add the shrimp, close the bag, and flip several times to coat the shrimp. Marinate in the refrigerator for 10 minutes.

Thread 2 – 3 shrimp on each skewer. Discard any remaining marinade.

Heat grill to medium-high, brush the grill grates with oil, and grill the skewers 2 minutes per side.

Serves 6

Fire Roasted Grilled Vegetable Salad Recipe

Fire Roasted Grilled Vegetable Salad

Samples provided.

Now that we’re in the thick of cookout season, here’s a yummy grilled veggie salad to try from San-J:

Fire Roasted Grilled Vegetable Salad

Recipe by Carol Kicinski

Ingredients:

3 tablespoons San-J Asian BBQ Sauce
3 tablespoons Olive Oil
2 tablespoons Fresh Lemon Juice
1 teaspoon Kosher Salt
½ teaspoon Black Pepper, freshly ground
6 ears Corn, shucked
Vegetable Oil
4 Green Onions
2 Poblano Peppers
2 Red Bell Peppers
1 Seedless Cucumber, peeled and chopped
1 Tomato, large, seeded and chopped
2 cups Baby Arugula

Directions:

In a small mixing bowl, combine the San-J Asian BBQ Sauce, olive oil, lemon juice, salt, and pepper. Whisk together. Set aside.

Heat grill to high. Brush the corn lightly with on and place on the grill grates. Roast, turning occasionally, until charred all over, about 10 minutes. Remove from grill and let cool. When cool enough to handle, cut the kernels from the ears of corn. Place in a large mixing bowl.

Brush the green onions with oil and roast for 2 minutes per side. Remove from grill and let cool. When cool enough to handle, chop, and add to the corn kernels.

Place the poblanos and bell peppers on the grill and roast, turning occasionally, until the skin is fully blackened, about 15 minutes. Remove from grill, place in a bowl and cover. Let sit for 10 minutes. Remove the skin from the peppers by gently rubbing. Cut in half and scrape out the seeds. Chop and add to the corn along with the cucumber, tomato, and arugula.

Pour the dressing over the vegetables and toss to coat. Serve at room temperature or refrigerate, covered, until serving time.

Serves 6