Spiced Pork and Apple Burger with Maple Dijon

Ingredients

• 3 tablespoons maple syrup
• 2 tablespoons spicy brown mustard
• 2 pounds ground pork
• 1/2 cup Tree Top Natural Apple Sauce
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons chili powder
• 1 teaspoon dry mustard
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 6 hamburger buns
• Baby Spinach leaves

Preparation

1. Stir maple syrup and mustard together in a small bowl. Set aside. Spray a large non-stick grill pan or griddle with cooking spray and place over medium to medium high heat.
2. Mix pork, apple sauce, salt, chili powder, dry mustard, pepper and cinnamon together in a large mixing bowl. Form mixture into 6 patties. Place patties in pan and cook for 4 to 5 minutes, turn and cook additional 4 to 5 minutes or until done.
3. To serve, spread bun bottoms with maple mustard mixture. Top each with a patty, spinach leaf and bun top. If desired, toast buns and top with cheddar cheese, grilled onions, pickles, tomatoes or other favorite toppings. Serve with crispy sweet potato fries and steamed beans for an easy but special meal.

Serves

Servings 6

Source

Tree Top
© 2013 All rights reserved.

Carolina Style BBQ Chicken

Ingredients

• 1/2 cup yellow mustard
• 1/4 cup apple cider vinegar
• 1/4 cup packed light brown sugar
• 1 1/2 tablespoons mustard powder
• 2 teaspoons hot sauce
• 1/2 teaspoon Worcestershire sauce
• Kosher salt and freshly ground pepper
• 2 tablespoons unsalted butter, melted
• 8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
• Vegetable oil, for brushing
• 1 large tomato, sliced
• Prepared macaroni salad, for serving (optional)

Cuban Black Bean Soup

• 2 Tablespoon Olive Oil
• 1/2 Red Onion (diced)
• 1 Pound Dried Black Beans (rinsed and soaked overnight)
• 5 1/2 Cups Better Than Bouillon - Vegetable (made per instructions on package)
• Dash of Liquid Smoke
• 1/4 Cup Rum (or Apple Juice)
• 1 Bay Leaf (dried)
• 1 Tablespoons Cumin
• 1 1/4 Teaspoon Oregano (dried)
• 5 Cloves Garlic (minced)
• 1 Green Bell Pepper (diced)
• 1 Large Tomato (diced)
• 1/2 Cup Frozen Corn
• 3 Teaspoons Braggs
• Pinch of Turmeric
• Pinch of Paprika
• Pinch of Cayenne
• Hot Sauce to Taste

Roasted Cauliflower with Creamy Ranch Sauce

Ingredients

• 1 head cauliflower, cut into small florets
• 2 tablespoons canola oil
• 1/2 teaspoon salt
• 1 Vidalia onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup Hidden Valley® Original Ranch® Light dressing
• 2 tablespoons chicken broth
• 1 tablespoon chopped fresh parsley

Fruit & Mallow Kabobs

Ingredients

• 32 Jet-Puffed Marshmallows
• 16 strawberries, washed, stemmed
• 4 kiwi, peeled, quartered
• 16 cantaloupe cubes (1 inch)
• 16 wooden skewers (8 inch)
• 1 container (8 ounces) yogurt, any flavor

Watermelon Salsa

Ingredients

• 1 cup diced watermelon (seeds removed)
• 3/4 cup diced strawberries
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons diced seeded jalapeno chile
• 1 tablespoon lime juice
• 1 teaspoon sugar (optional, to taste)

Preparation

1. Gently stir together all ingredients in bowl. Let stand to blend flavors, about 1 hour. For a dynamite combination, serve salsa with Caribbean or jerk seasoned grilled items, or with pretzels

Tofu Tikka Masala

Ingredients

• 5 teaspoons lemon juice
• 1 teaspoon ginger, grated
• 2 garlic cloves, crushed
• 1 gram jalapeno chile, chopped
• 3 tablespoon cilantro, chopped
• 1 teaspoon chili powder
• Salt to taste
• 1/2 pound Wildwood Vacuum Pack Tofu
• 2 tablespoons vegetable oil
• 1/2 medium onion, chopped in 1-inch long thin slices
• 1/4 teaspoon turmeric powder
• 3-4 tablespoons plain or unsweetened yogurt
• 1 cup Wildwood Plain Soymilk
• Chopped cilantro (for garnish)