It’s time to try something different! Add a tropical twist to your festive dinner. Enriched with love, your taste buds will be dancing all night!
CREAMY CITRUS, BERRY & JICAMA SALAD
Recipe serves: 8
Prep Time: 30 min
INGREDIENTS
• 3 large oranges, peeled and sectioned (reserve 1/4 cup juice)*
• 1 lb. jicama, peeled and julienned match sticks
• 1/2 cup sliced strawberries
• 1/2 cup fresh blueberries
• 1/2 cup thinly sliced red onion
• 1/2 cup Hellmann’s® or Best Foods® Light Mayonnaise
• 2 Tbsp. chopped fresh cilantro
• 6 cups lightly packed baby spinach and/or torn salad greens (about 6 ounces)
• 1/4 cup sliced almonds, toasted
DIRECTIONS
1. In large bowl, combine oranges, jicama, strawberries, blueberries and onion. Season, if desired, with salt and ground black pepper; set aside.
2. In small bowl, with wire whisk, combine Hellmann’s® or Best Foods® Real Mayonnaise, cilantro and reserved orange juice. Toss with fruit mixture and set aside.
3. On serving platter, arrange spinach, then top with fruit mixture. Sprinkle with almonds.
• SUBSTITUTION: Use 1 can (11 oz.) mandarin oranges, drained (reserve 1/4 cup juice).
ROASTED EGGPLANT DIP
Makes 2 cups
Prep Time: 10 min
Cook Time: 30 min
INGREDIENTS
• 1/2 cup olive oil
• 2 medium eggplants, peeled and diced
• 2 Knorr® Garlic MiniCubes, crumbled
• 1 Tbsp. lemon juice
• 1 Knorr® Cilantro MiniCube , crumbled
DIRECTIONS
1. Preheat oven to 450°.
2. Arrange eggplant on an aluminum-foil-lined baking sheet. Drizzle olive oil over eggplant, then sprinkle with Knorr® Garlic MiniCubes; toss to coat. Roast for 30 minutes or until eggplant is very tender, stirring once.
3. Process eggplant with remaining ingredients in a food processor or blender until smooth. Serve with your favorite vegetable dippers or tortilla chips.
GUAVA GLAZED PORK ROAST
Recipe serves: 12
Prep Time: 10 min
Cook Time: 75 min
INGREDIENTS
• 5 -lb. boneless pork loin roast, trimmed
• 2 cups water
• 3 Knorr® Reduced Sodium Chicken flavor Bouillon Cubes, crumbled
• 1/2 cup finely chopped red onion
• 4 green onions, thinly sliced
• 2 tsp. ground ginger
• 1 cup guava jelly
DIRECTIONS
Preheat oven to 425° F. Arrange pork in a large roasting pan and season, if desired, with salt and pepper. Roast for 1 hour. Meanwhile, bring water and next 4 ingredients to a boil in a medium saucepan, stirring to dissolve bouillon. Boil about 3 minutes or until sauce is reduced slightly. Stir in jelly and continue to boil an additional 3 minutes or until sauce is slightly thickened, stirring occasionally. Reserve 1 cup. Brush remaining glaze over pork and continue to roast until a meat thermometer inserted in roast reaches 160°F. Serve sliced pork with reserved guava sauce.
Your side dishes don’t have to be dull and boring. Add a touch of color to your delicious dinner with this tantalizing Rice and Pigeon Pea dish.
RICE & PIGEON PEAS
Recipe serves: 6
Prep Time: 10 min
Cook Time: 30 min
INGREDIENTS
• 1/2 cup olive oil
• 1 cup diced ham
• 1/4 cup chopped shallots
• 2 Tbsp. chopped green onions
• 1 large green bell pepper, chopped
• 2 large tomatoes, chopped
• 1/4 cup finely chopped fresh cilantro
• 2 packets Knorr® Sazon with Garlic, Onion, Annatto and Coriander
• 1 can (15 oz.) pigeon peas, drained
• Salt and ground black pepper to taste
• 4 cups medium grain rice
• 2 Knorr® Chicken flavor Bouillon Cubes, dissolved in 4 cups boiling water
DIRECTIONS
1. In 6-quart heavy saucepan or Dutch oven, heat olive oil over medium-high heat and cook ham, shallots, green onions and green pepper, stirring occasionally, 3 minutes.
2. Reduce heat to medium-low and cook tomatoes, cilantro, Knorr® Sazon with Garlic, Onion, Annatto and Coriander and pigeon peas 3 minutes.
3. Add salt and black pepper. Stir in rice, then broth and bring mixture to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender. Garnish, if desired, with diced pork rinds.
Everyone melts for chocolate and sweets! Join the family, turn on some music and start decorating your juicy strawberries and cupcakes…Dip the strawberries completely or let a hint of red sneak out! The strawberries are a perfect dessert where you can enjoy something sweet yet nutritious, and everyone loves cupcakes!
LUSCIOUS CHOCOLATE COVERED STRAWBERRIES
Makes 6 strawberries
Prep Time: 5 min
Cook Time: 1 min
Chill Time: 60 min
INGREDIENTS
• 3 squares (1 oz. ea.) semi-sweet chocolate
• 2 Tbsp. I Can’t Believe It’s Not Butter!® Spread
• 1 Tbsp. coffee liqueur (optional)
• 6 large strawberries (with stems)
DIRECTIONS
1. Microwave chocolate and I Can’t Believe It’s Not Butter!® Spread in small microwave-safe bowl 1 minute or until chocolate is melted; stir until smooth. Stir in liqueur.
2. Dip strawberries in chocolate mixture, then refrigerate on waxed-paper-lined baking sheet until chocolate is set, at least 1 hour.
HONEY-CRANBERRY MUFFINS WITH PECANS
Makes 12 muffins
Prep Time: 20 min
Cook Time: 20 min
INGREDIENTS
• 1 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 container Country Crock® Honey Spread
• 1 cup firmly packed light brown sugar
• 2 large eggs
• 1/2 cup milk
• 1/2 cup finely chopped pecans
• 1/4 cup dried cranberries
• 1/3 cup confectioners’ sugar
DIRECTIONS
1. Preheat oven to 400°. Grease 12-cup muffin pan or line with papercupcake liners; set aside.
2. In medium bowl, combine flour, baking powder and salt; set aside.
3. In large bowl, with electric mixer on medium speed, beat 3/4 cup Country Crock® Honey Spread with 3/4 cup brown sugar 4 minutes or until fluffy, scraping down sides occasionally. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture and milk, beginning and ending with flour mixture, mixing just until blended. Stir in pecans and cranberries.
4. Evenly spoon batter into prepared pan, then sprinkle with remaining 1/4 cup brown sugar; press gently. Bake 20 minutes or until a toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.
5. Meanwhile, in small microwave-safe bowl, microwave remaining 1/4 cup Spread at HIGH 5 seconds or until melted. Stir in confectioner’s sugar; drizzle over muffins.
*TIP: For easy drizzling, pour drizzle mixture into a small re-sealable plastic bag and squeeze to bottom. Snip off a tiny piece of the corner of the bag and squeeze to drizzle over muffins.
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