SOS Recipe of the Month
Cheesey Quinoa Mac & Cheese with a Rhode Island Red Hot Kick
From Rhode Island Food Blogger- Leanne Johnson
Check out this recipe and others from Leanne's Around the Table: Loving Food in RI & Beyond.
http://aroundthetableri.blogspot.com/2012/02/cheesy-quinoa-mac-cheese.html
Rhode Island Red Hot's Cranberry - Orange Relish
Bring something a little bit different to your Thanksgiving table this year when SOS RI Red Hot puts a spin on a traditional favorite.
This recipe is quick and easy, and always receives rave reviews.
Ingredients:
1 (11-ounce) can mandarin oranges, diced
1 Granny Smith apple, diced
1/4 cup sugar
1/2 cup chopped pecans
1/2 cup golden raisins
1 (16-ounce) can whole berry cranberry sauce
1 (8-ounce) package cream cheese, softened or brie
1/4 –1/2 Bottle Rhode Island Red Hot Sauce (depending on your heat preference)
Method of Preparation:
Combine oranges, apple and sugar in a medium bowl; stir until sugar is dissolved.
Gently mix cranberry sauce into fruit mixture so as not to break whole cranberries.
Add raisins and hot sauce. Chill.
Place cream cheese or brie on platter. Remove cranberry mixture from refrigerator and add chopped pecans.
Cover cream cheese or brie with fruit mixture.
Serve with crackers.
Cowboy Ketchup Pulled Turkey
Wondering what to do with your leftover turkey?
Give it a southwestern kick in the buns!
Yield: Makes 8 Sandwiches
Ingredients:
1 large onion
1 large garlic clove
1/2 stick butter (omit salt if using salted butter)
1/2 cup Cowboy Ketchup
2 Tbsp. RI Red HOT Sauce (Optional)
1 tsp. each salt and pepper
2 lb. Turkey Meat, removed from bone, skin discarded
*Option- Cook Turkey Legs and Thighs in the sauce on the bone, and remove meat from bone after it is cooked.
Accompaniment: soft sandwich rolls, toasted lightly
Method of Preparation:
Rough chop onions and garlic.
In a 4-quart heavy saucepan, combine onions, garlic, butter, salt pepper, and ketchup.
Simmer, covered, stirring occasionally for 15 minutes.
Add turkey meat and cook at a bare simmer, covered, for 1 hour, or until meat is “fall apart” tender.
Serve barbecue on rolls with sharp cheddar cheese, cole slaw, and pickles.
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