Marvelous Macerated Cherries A1 Food

WALNUT CRUSTED CHERRY CHICKEN #A1

Steps:

• Bring a propane grill to 450 degrees.
• Add the first seven ingredients to a food processor and pulsate until walnuts are coarse. Rub oil and the seasoning blend on all sides of the chicken including under the skin. Lower the heat of the grill to 425 and grill the chicken until an internal temperature of 165 degrees is reached or until juices run clear. Remove and cover to keep warm.
• While the chicken cooks, cover cherries in water and boil for 8 minutes. Strain the cherries, reserving half of the water plus 3 tablespoons of the cherry water. If the cherries have pits remove them now. Add the cherries and the water back to the pan, reserving the 3 tablespoons of cherry water for later. Add the sugar, A.1., mustard, agave, fig jelly, and jalapeno jelly to the cherries and bring to a rapid boil for 5 minutes. To the same food processor used prior, add the reserved cherry water and the cherry mixture. Pulsate until well blended.
• Pour the cherry sauce over the chicken, top with a mint sprig and serve.
• Note: The chicken and sauce pair well with mashed potatoes, quinoa or a kale salad.

A1 TURKEY BURGER WITH CARAMELIZED ONIONS AND GOAT CHEESE #A1

Steps:

• Slice onions and sauté in olive oil over medium high heat until they start to become translucent. Add 2 T brown sugar, 2 T A1 and 2 T water. Cover and lower heat to just simmer.
• Mix ground turkey with 2 T A1, 2 T mayo and salt and pepper and then form into 4 patties. This mixture will be very moist - don't worry.
• Spray a medium size skillet with cooking spray and heat over medium high heat. Add turkey patties and cook for 5-7 minutes on the first side.
• While the burgers are cooking mix together the basting sauce by mixing 2 T A1, 2 T brown sugar and 1 T water and microwave for 1 minute just to combine. Take the cover off of the onion mixture and turn to very low heat.
• Flip the burgers and baste with the basting sauce. Cook for another 5-7 minutes and flip again, basting again.
• Assemble burgers (on buns or no) by placing goat cheese on top of the burger and then the caramelized onions on top of the goat cheese.

CHEERY CHERRY CREAM PUFFS WITH A.1. GANACHE DRIZZLE #A1

Steps:

• Bake puff pastry shells at 425 degrees F. for 18 minutes according to package directions. Use a fork to remove the top halves and soft pastry underneath. Allow to cool.
• Bring 1 cup heavy cream to a simmer in a small saucepan over medium heat. Remove from heat. Stir in A.1. Origianal Sauce and chocolate chips. Stir until well blended and smooth. Set aside.
• To make the filling, place remaining 1/2 cup heavy cream in a medium bowl. Beat on high speed. Once cream begins to thicken, add cherry juice, vanilla and sugar. Continue to whip until cream is thick and stiff. Fold in Maraschino cherries.
• To assemble, spoon cream mixture onto pastry shell bottoms. Place pastry tops over cream. Drizzle with the A.1. ganache. Sprinkle with chopped walnuts. Serve immediately and enjoy!

MARVELOUS MACERATED CHERRIES #A1

Steps:

• Place 1/4 cup A.1. Original Sauce, brown sugar, and cherries in a microwave safe bowl; toss to mix then microwave on High 45 seconds or till slightly warm.
• Stir then let macerate at least 30 minutes.
• To serve divide the cherries and juices among 4 glass dessert dishes, sprinkle on goat cheese, nuts and chocolate.

GOAT CHEESE JALAPENO POPPERS #A1

Steps:

• Cut jalapeño peppers lengthwise and remove the seeds.
• Chop the spinach into small pieces.
• Brown the ground turkey and drain well. Pat dry with a paper towel.
• In a separate bowl, mix the spinach, A1 sauce, ground turkey and goat cheese together.
• Using a spoon, fill each jalapeno half with the cheese mixture.
• Slice an avocado into thin strips and lay one over the cheese mixture.
• Wrap a 1/2 piece of bacon around each half and secure with a toothpick.
• Line them up on a cookie sheet an inch apart.
• Bake at 425 for 15-20 minute.