You’ll Need:

Tortured Orchard Garlic Balsamic Drizzle – 4 oz. – 6oz.

Neufchatel Cream Cheese – 1 brick

Sour Cream (Light optional) – 1/2 Cup

Mayonnaise (Light optional) – 1/2 Cup

Good Blue Cheese – 1/2 Cup

Mixing Bowl

Mixing Spoon

Serving Dish

To Assemble:

Place the Cream Cheese in your mixing Bowl allowing to soften at room temperature for about 15 minutes. This will make it easier to combine with the other ingredients. Then place the rest of the ingredients in the mixing bowl, and using your mixing spoon combine them until smooth.  Transfer to your serving bowl and place out with your choice of eatable plates!

Serving options with this dip are not limited to only Crackers or Chips. We often serve it with an assortment of seasonal Vegetables, Chips, Breads, Cheeses or even grilled Chicken pieces or Steak tips.

What’s also nice about this recipe is If you’re opting to use the Light versions of both Sour Cream and Mayonnaise you’ll never miss the full fat with the addition of the Blue Cheese as it makes it feel luxurious, and rich.

That’s when our products really can be useful as they are already cooked and this recipe takes no thought and take three ingredients.

You’ll Need:

Tortured Orchard’s Spiced Pineapple Zinger – 1 Jar (substitute your favorite flavor of Tortured Orchard Products)

Cream Cheese – 1 Package room temperature.

Plate for Serving

Crackers of Choice – 1 box

*Plate your Cream Cheese and leave out if not already at room temperature.

* Dump your jar of Zinger over the cream cheese.

* Congratulations you’re done, now go enjoy your Company.

This recipe is also great with Whipped Cream Cheese, or in a microwave safe dish heated and served with Tortilla Chips.

You’ll Need:

Tortured Orchard’s Spiced Pineapple Zinger – 2 Tablespoons

Spaghetti Squash – 1 Large sliced lengthwise (in half)

Brown Rice – 1 Cup cooked according to directions ( boil in a bag is incredibly easy for the non rice cookers out there)

Parsley – to taste as much as you like

Onion – 1 Large small diced

Garlic – 2 cloves

Panko – 3 Tablespoons (optional)

Olive Oil – 2-3 Tablespoons

Salt – To Taste

Pepper – To Taste

Sheet Tray / Cookie Sheet / Tin Foil

Cutting Board

Chef Knife

MIxing Bowl

Mixing Spoons / Wooden Spoons

Oven

Saute pan

* Turn your oven onto 400 degrees

* Using your knife on your cutting board carefully slice the Squash in half lengthwise and clean the Squash removing the seeds and insides. Dispose of all the seeds and place your Squash on the sheet tray/cookie sheet or on Tin foil and set aside until your oven has reached temperature, then place the Squash in the oven for about 35-45 minutes, until cooked.

* While your Squash cooks, cook Rice according to the directions and when finished set aside.

* While your rice cooks away, start cutting your Vegetables.  On your cutting board clean and small dice your Onion and Garlic. Turn your Saute Pan onto medium heat and add about a tablespoon or so of Oil. When the Oil is hot add your Onion and then Garlic. Saute 4-6 minutes until translucent.  If you feel your light is too high you can always turn it down to low and make sure you are stirring your Onions/Garlic every now and then to ensure they don’t burn.

* While the Onions/Garlic Saute check your Rice and if not yet cooked, continue with your chopping. Move onto the Parsley, chop and reserve.

* At this point if your Onion/Garlic mixture are looking good add them to your mixing bowl. Also add in the Mixing Bowl Spiced Pineapple Zinger, the cooked Rice and half the chopped Parsley. Mix together and taste for seasoning. Adjust the Salt and Pepper, and set aside until your Squash is cooked.

* When your Squash is done, remove from the oven and in it’s open cavity stuff half the Rice Mixture in one side and half in the other side of the Squash. Sprinkle with Panko and Olive oil and place back in the oven long enough for the breadcrumbs to brown a little. This is optional, some people like the crunch. Garnish with remaining Parsley.

You’ll Need:

Tortured Orchards Lemon Ginger Twist – 8 Tablespoons ( depends really on the size of Chicken Breasts)

Skinless Chicken Breasts – 4

Chopped Almonds – 1/4 Cup

Frying Pan/wok

Cutting Board

Knife

Oil for Frying

Stove/Hot plate

Salt and Pepper to taste

Scallions – 1 bunch cleaned and chopped (optional)

Broccoli – 2 Cups Florets (optional)

To Make:

After cleaning your Chicken (trim if need be, wash and pat dry) season with 2 Tablespoons per breast of Lemon Ginger Twist.

Add 1-2 Tablespoons of Oil to your fry pan and turn it onto a medium heat. When the pan is hot and the oil is moving around the pan nicely add your Chicken to the pan. Leave your breasts in the pan without touching them until they are ready to be turned. Depending on their size allow 3-4 minutes per side.

*NOTE* If you are choosing to go the Wok route, make sure your Chicken is cut up into strips or bite sized pieces. When cooking with the Wok it’s a fast process.  All your ingredients need to already be prepped to be ready to just add to the Wok. There isn’t the same kind of time to stop and use the cutting board. You are continuously moving the protein and ingredients around as it’s a faster cooking method.

While the Chicken is cooking slice your Scallions and prep. your Broccoli if you are choosing to use it.

When you flip your chicken this is a good time to add the Broccoli directly to the pan. After minute, add the Scallions.

In a little pan take your nuts and toast them. This maybe takes a minute. They will smell fragrant and for lack of a better word, Nutty. Once toasted they are ready to sprinkle on the chicken once it’s cooked.

When your Lemon Ginger Chicken is cooked remove it from the pan with all the Scallion and Broccoli goodness.  Sprinkle with Chopped Almonds.

* This dish goes great with any Rice and Salad.

Check out this simple fish dish for a great any time meal*

www.everydaypantry.com

These great pictures come to us via fans in Berkshires, Great Barrington to be exact.

Thanks Brook and Sarah for sharing your quick camera phone action with these great pictures. Those are some mighty fine looking pieces of Tofu!

www.everydaypantry.com

Even though the Golden Sauce as a dressing imparts a warmth on your palate, cooked it offers the sweeter side of mustard and peppers. Kids and Adults LOVE these all the same, and they are easy on the Cook!

You’ll Need:

* Tortured Orchard’s Golden Sauce – 1.5-2 bottles

* Chuck Roast – 1, 2.5  to 3 lbs. piece (can easily be replaced with Pork Butt, if you prefer)

* Crock Pot

* Slider buns – Sometimes they are called “Dinner Rolls.”  Any soft small bun will do, so if you’re local bakery makes something similar and you like those, grab those. A good old fashioned white bread will even do the trick.

- Cut the meat up enough so that it fits in your cooking vessel. Bigger pieces are fine. If you don’t have a crock pot a dutch oven will do the job. If using the dutch oven you most likely will not have to tamper with the meat.

- Pour the Golden Sauce over the meat, put the lid on the slow cooker turn it onto high and walk away for about 4 hours. At this time, your braised beef should be fork tender and melt in your mouth.

-Make sure you skim any fat that has risen to the top of your pot before you serve. This process is often easier when everything has cooled the fat is very visible and easily removed.

- If you’re using your oven, turn it onto 300 degrees and cover with a lid or tin foil.

*Assemble, Plate and eat.

*Serving Suggestions*

To round out the meal nice and fast side dishes are Salad, Coleslaw or Potato Salad. It doesn’t matter which style you choose. But when making this recipe for a crowd sometimes it’s just easiest to pick up something from your Grocery Deli Counter if you don’t have time to make it yourself!

So we thank Julie and her article is listed below, just click!

http://everydaypantry.com/articles/