Recipes: Slow Cooker Island Citrus Sausage and Quinoa - Lemony Zucchini and Yellow Squash Salad

This weekend was a TFM Corporate sampling.  The two TFM recipes I prepared are below.

Both Saturday and Sunday, this recipe was a huge hit.  TFM Corp. gave me two ways to prepare it.  (What where they thinking!?)  I prepared it as a mix of the two recipes given.  This is the recipe card customers received:

My change to this recipe - 2 jars Stonewall Kitchen Garlic Rosemary Citrus Sauce, I did not use salt, and no thyme garnish (if there's one fresh herb I love, but hate to "pick" leaves from, it's thyme).  

HUGE hit with customers.  Not a lot of garlic or rosemary flavor going on.  Does have an island citrus sweetness to it.

My husband said he'd eat this, so  I am going to prepare this at home.  Italian sausage for him.  Chicken sausage for me.  Boneless chicken breast for my daughter.  Will serve over rice.  I'll update this post with the results.

*****

Corporate recipe #2 ... Saturday I found this recipe a bit flat.  Customers liked it, but not "loved".   Sunday I (personally) had to make some kind of change.  I decided to use Shredded Italian Blend instead of Parmesan.  What a difference!  This cheese had much more flavor and it was shredded (which was more substantial than grated).  Sunday's customers could not stop raving about it.  It far exceeded the comments on the sausage.  Plus, more recipes were taken by customers, and product sold on Sunday.  That's a true indicator.

Wine and Food Tasting - February 24th & 25th

Saturday, February 24th (12:00 to 4:00 PM)

Wine (This can change based on store stock.)

• Josh Chardonnay
• Brancott Flight Song Sauvignon Blanc
• Red Guitar Old Vine Tempranillo/Garnacha
• Greg Norman Shiraz

Food

• Slow Cooker Island Citrus Sausage and Qinoia
• Lemon Zucchini and Yellow Squash Salad
• Honey Lemon Bowtie Salad
• Lemon Bars
• Zevia Sparkling water

Sunday, February 25th (12:00 to 4:00 PM)

Wine 

• (Will pour two of the nicest wines from Saturday.)

Food

• Slow Cooker Island Citrus Sausage and Qinoia
• Lemon Zucchini and Yellow Squash Salad
• Honey Lemon Bowtie Salad
• Lemon Bars
• Zevia Sparkling water

Recipes: Roasted Pineapple & Habanero Cheese Ball #2 - Tropical Cheese Ball #2 - Lemon Herb Shrimp Dip - Bowtie Provolini Pesto Salad - Over Cream Cheese

I forgot to post recipes from a couple weeks ago.  Ooopsies!

Roasted Pineapple & Habanero Cheese Ball #2

12 oz. TFM cream cheese, softened

1 jar Robert Rothschild Farm

Roasted Pineapple & Habanero Dip

8 to 12 oz. shredded cheddar cheese

½ to ¾ red onion, diced

smoked mixed nuts, smoked almonds, or

Buffalo Peanuts nuts, roughly chopped

Blend together and make into a ball.  Roll in chopped nuts and place on serving plate. Serve with tortilla chips, crackers or Pretzel Crisps. 

Tropical Cheese Ball #2  

½ c. sliced Almonds, toasted

8 oz. TFM cream cheese, softened

½ c. Coconut, unsweetened, toasted

¾ c. Robert Rothschild Farm

Pineapple Coconut Mango Tequila Sauce

Sesmark Rice Crackers

  

In a mixing bowl, combine almonds, toasted coconut, cream cheese and Pineapple Coconut Mango Tequila Sauce.

Place mixture on a serving plate. Cover and refrigerate for at least 2 hours. Serve chilled with

rice crackers.

Lemon Herb Shrimp Dip

8 oz. TFM cream cheese, softened

1 c. Stonewall Kitchen Lemon Herb Aioli

2 Tbl. capers, drained

¼ c. chopped shallot

¼ c. chopped celery

½ lb. shrimp*, cooked, cooled, peeled and 

roughly chopped

Place first 5 ingredients in a mixing bowl.  Cream together. Stir in shrimp.  Refrigerate until ready to serve.

Serve with TFM French Rounds or TFM Entertainment Crackers.

*I used 71/90 cooked shrimp from seafood.

Over Cream Cheese
1 Block Cream cheese
Terrapin Ridge Hot Pepper Bacon Jam

As the name suggests - spread Hot Pepper Bacon Jam on top of cream cheese.  Serve with your favorite crackers.

All four of the above recipes were big hits with customers and my TFM taste testers.  Easy, breezy and tasty.  

*****

Bowtie Provolini Pesto Salad

1 lb. TFM Bowtie Pesto Salad

½ lb. TFM Salad Bar Provolini Anitpasti, with some oil

Place Bowtie Pesto Salad in a large mixing bowl. Set aside.

(With) Provolini Antipasti, slice olives and cheese.  With its oil, place in bowl with Bowtie Pesto.  Toss gently.  Serve.

No comments on this from customers.  Product didn't sell.  I'm personally not a fan of the Bowtie Pesto Salad so I made it more palatable (for me) by adding olives from the salad bar.  However, the provolini cheese is too strong for me; I have to pick it out.

Tasting - February 24th & 25th

I will be sampling at TFM Commonwealth Pkwy.  Will post as soon as I know what I'm sampling.  It is a Corporate required sampling, but you know me ... will add recipes if I can.  And let's not forget the wine!  It's a process ....

THINK,

DRINK,

COOK,

SAMPLE!

Wine and Food Tasting - Feb. 10th & 11th

Because you can’t drink flowers.

Saturday, February 10th (12:00 to 4:00 PM)

Wine 

• Salvatore Principe
• Prosecco
• Chardonnay
• Cabernet
• Malbec
• Moscato
• (Possibly) Hibiscus Cocktail

Food

• Cinnamon Swirl French Toast with TFM Maple Syrup and Pecans
• Cinnamon Swirl French Toast with Wild Hibiscus Flowers, Hibiscus Syrup, Whip Cream and Pecans
• Take and Bake Brie with Firehook Crackers
• Decadent Chocolate Hazelnut
• Wild Hibiscus Flowers and Ginger
• Hot Pepper Bacon
• Wild Hibiscus Flowers with Goat Cheese Black Pepper and Chive

Sunday, February 11th (12:00 to 4:00 PM)

Wine 

• Salvatore Principe
• Prosecco
• Chardonnay
• Cabernet
• Malbec
• Moscato

Food

• Cinnamon Swirl French Toast with TFM Maple Syrup and Pecans
• Take and Bake Brie with Firehook Crackers
• Decadent Chocolate Hazelnut
• Hot Pepper Bacon