Ingredients:

• 2 lbs. king crab leg meat
• 5 oz. Finlandia Swiss cheese
• 2 ripe avocados
• 1 tsp. Old Bay Seasoning
• 1 tsp. lemon pepper seasoning
• 3 oz. diced Bermuda onion
• 1 small Habanero pepper
• 1 tbsp. diced red peppers
• 1 tbsp. diced green peppers
• 1 tbsp. diced yellow peppers
• 2 oz. alfalfa sprouts
• 8 leaves red leaf lettuce
• 16 slices Tuscan bread
• Olive oil needed for Panini grill

Method:

1. Blend mayonnaise, Habanero, one avocado and ½ of the Bermuda onion in blender.
2. Roughly chop crab meat and toss in a mixing bowl with remaining onions, tri-color peppers and avocado mayonnaise. Chill mixture for 15-20 minutes.
3. Lay out slices of Tuscan bread and lightly spray each side with olive oil. Layer 1 lettuce leaf, 2 slices of Finlandia Swiss cheese, 4 oz. of crab mixture, 3 slices of avocado, 2 slices of Finlandia Swiss cheese, sprouts and top layer of bread.
4. Toast sandwich on Panini grill for 6 to 8 minutes until bread is toasted well and cheese is melted thought.
5. Cut in half and serve immediately.

Recipe courtesy of Finlandia® Cheese, the #1 imported cheese in the country

Prep Time: 5 min. Cook Time: 15 min. Marinate Time: 1 hour

Ingredients:

• 4 (1 inch thick) bone-in or boneless loin steaks
• 2/3 cup FRANK’S® REDHOT® Original Cayenne Pepper Sauce or Frank’s® REDHOT® Buffalo Wings Sauce

Method:

1. MARINATE steaks in Frank’s RedHot Sauce in deep dish. Cover and refrigerate 1 to 3 hours. Drain and season as desired.
2. GRILL steaks over high direct heat, about 15 min. for medium-rare, turning once.
3. LET steaks rest 10 min. before slicing. Splash on more Frank’s RedHot Sauce to taste.

Makes 4 servings
Tip: Substitute other tender steaks such as boneless sirloin, flank or flat iron steak.

Recipe courtesy of Frank’s RedHot.

Summer season is equated with relaxation, fun in the sun, and plenty of gatherings with friends and family. But with the warm weather cheer comes BBQs and beach parties nearly every weekend, and even in a season when the layers are peeling off, the pounds can still come on! This time of year can be as hard on your body as the holiday season.

To help you plan a fun, healthy, summer soiree, AgroLabs Liquid nutrition provides the below recipe,  perfect for a festive party without worrying about your waistline.

Ingredients:

1/3 cup chopped shallots
½ - 1 jalapeno pepper (to preference), seeded and chopped
2 tablespoons olive oil
1/2 cup Naturally Pomegranate™
½ cup catsup
¼ cup rice wine vinegar
2 tablespoons dark brown sugar
1 ½ teaspoons Dijon mustard
1/8 teaspoon cayenne

Method:

• In a small saucepan, sauté the shallots and jalapeno in olive oil over medium heat until soft, 3 to 4 minutes.
• Add the blueberries, Naturally Pomegranate™, catsup, vinegar, brown sugar, mustard and cayenne and stir to combine. Bring to boil, then reduce heat and simmer for 15 minutes, stirring often.
• Puree the sauce in a blender or food processor until smooth. Season to taste with salt. Strain through a fine mesh strainer, using a rubber spatula to push as much sauce as possible through the mesh. Return the sauce to clean small saucepan to quickly reheat just before serving.

Calories: 101, Protein: 1g, Fat: 5g, Sat. Fat: 0.5g, Choles: 0mg, Dietary Fiber: 1g

Makes 2.5 cups (10 servings)

Serves 2

Ingredients:
• 4 Eggs, beaten
• 6 Spinach Leaves, washed, dried and chopped
• Salt and Pepper to taste
• 4 Aunt Jemima Frozen Pancakes
• 2 tablespoons, Goat Cheese

Instructions:
1. Pre-heat a medium skillet or frying pan.
2. In a medium mixing bowl, mix together eggs, spinach, salt and pepper.
3. Pour mixture into skillet and cook and stir until eggs are cooked through.
4. Place the frozen pancakes in the oven or microwave according to the instructions on box.
5. Spread the goat cheese on the four pancakes.
6. Top with egg mixture then top with remaining two pancakes making two sandwiches.

Recipe courtesy of Aunt Jemima Frozen Pancakes.

Ingredients:
• 2 Aunt Jemima Frozen Pancakes, toasted
• 1 Banana, sliced
• ¼ cup, chopped walnuts
• ¼ cup maple syrup

Instructions:
1. Toast pancakes until desired crispiness.
2. Add banana slices, walnuts and syrup.
3. Make sandwich.

Recipe courtesy of Aunt Jemima Frozen Pancakes.

Recipe is courtesy of Dedric McGhee, executive chef of Thyme on the Creek, the in-house restaurant at the Millennium Harvest House Hotel in Boulder, CO.

Ingredients:

1 tbsp butter
1 medium onion, peeled and diced
1 tsp minced garlic
2 tbsp flour
1 cup chicken broth
2-4 ounce cans of chopped green chiles
¼ tsp cumin
1/3 tsp oregano
1/3 tsp coriander powder
1 ½ cups shredded turkey
2 cups cheddar and Monterey Jack cheeses
1 pack corn tortillas
1 pint sour cream
2 green onions, chopped
Salsa

Directions:

1. Add the butter to a warm sauté pan.
2. Add onions and sauté until translucent.
3. Add garlic and cook until it becomes aromatic.
4. Add flour and cook for 1 minute.
5. Pour both cans of green chiles into pan.
6. Add cumin, oregano, coriander, chicken broth and a little salt and pepper.
7. Simmer for 5 minutes at low heat.
8. Place turkey in a mixing bowl. Add 1/3 cup of the green chile mix, 1/3 cup of sour cream, 1/3 of the cheese mixture and salt and pepper. Mix well.
9. Grease a 13×9 baking dish.
10. Place 1 to 2 tablespoons of filling in each tortilla and roll up. Place the rolled tortillas in the baking dish seam-side down. Continue to add rolled tortillas until the top layer is filled.
11. Pour the rest of the green chile on top of the enchiladas and sprinkle with remaining cheese.
12. Bake at 350 degrees for 20 to 30 minutes or until hot and bubbly.
Serve with sour cream, green onions and salsa.

Vanilla Maple Syrup
Featured in Nielsen-Massey’s A Century of Flavor Cookbook
Makes 1 cup

1 cup pure maple syrup
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Combine the syrup and vanilla extract in a small saucepan and mix well. Heat until warm.
Note: Substitute Nielsen-Massey’s Mexican or Tahitian Pure Vanilla Extract for a change of taste.

Pumpkin-Ginger Pancakes (By Ellen Easton, Courtesy of Nielsen-Massey Vanillas)

2 TBS. butter, melted
1 large egg
1/2 tsp. salt
1 cup milk, room temperature
2 TBS. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/4 cup Walnuts, natural, crushed to tiny pieces
1/8 cup Ginger People crystallized ginger, crushed to dust size pieces
2 TBS. ground cinnamon
1 1/2 cups King Arthur Pumpkin Pancake Mix

Melt butter over a low heat. In a medium size mixing bowl, add next eight ingredients. On a medium speed, slowly add pumpkin mix, blending together until combined. It is OK if batter is a bit lumpy.

On a preheated hot skillet, place 1/4 cup of batter for regular size pancakes or one heaping tablespoon for mini pancakes, allowing room in-between each. When small bubbles appear on the top, flip over for 30 seconds or until cooked through. Remove and serve with slices of fresh pear and maple syrup.

Garnish: fresh sliced pears and maple syrup

Prep Time: 10 minutes

Cook Time: 10 minutes

Makes: 4 servings

INGREDIENTS

• 1 package (12.8 oz) SeaPak Salmon Burgers
• 2 Tablespoons chipotle pepper sauce
• 1/4 cup ranch dressing
• 4 slices red onion
• 4 ripe vine tomatoes
• 4 leaves green leaf lettuce
• 4 slices pepperjack cheese (if desired)
• 4 hamburger buns

DIRECTIONS

PREHEAT grill to medium-high heat.
COMBINE chipotle pepper sauce and ranch dressing, set aside.
GRILL salmon burgers according to package directions. Remove from grill.
PLATE by placing salmon burger on bun and topping with lettuce, onion, tomato and cheese. Spread chipotle-ranch sauce on inside of hamburger bun top half. Serve immediately.

Prep Time: 10 minutes

Cook Time: 18 minutes

Makes: 12 sliders

INGREDIENTS

• 1 package (14 oz) SeaPak Tilapia Tenders
• 1 package, 12 ct., prepared dinner rolls
• 1 tomato, sliced
• 1 onion, sliced
• Your favorite kind of cheese, sliced
• Your preferred sauce, try Ketchup, Honey Mustard, Buffalo Sauce or Mayo

DIRECTIONS

PREHEAT oven to 425F.
PLACE the frozen tilapia tenders on a baking sheet and bake according to the package instructions.
SLICE each roll in half to create a top and bottom bun.
PLACE one fully cooked tilapia tender on the bottom-half of each roll.
TOP with cheese, lettuce, onion, tomato and sauce, as desired.
FINISH the sliders by adding the top bun, and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Makes: 8-10 servings

Ingredients

• 2 packages (12 oz each) SeaPak® Popcorn Shrimp
• 8-10 flour tortillas, heated according to package directions
• 14 oz bag cole slaw mix (shredded cabbage)
• 8 oz white cheddar cheese, shredded
• 1 large tomato, diced
• 2 cans sliced black olives
• Lime wedges, if desired
• Sauce
• 8 oz sour cream
• 1 oz packet ranch dressing mix
• 1.25 oz packet taco seasoning
• Milk, as needed to thin

Directions

1. BAKE shrimp according to package directions.
2. COMBINE sauce ingredients, adding taco seasoning to taste. Thin sauce if need with 1-2 tablespoons of milk.
3. SPREAD a tablespoon of sauce over each warm tortilla, shredded cabbage, cheese, tomato and olives. Top with cooked shrimp. Serve with lime wedges, if desired.

Recipe courtesy of Gina Reid, Recipe Contest Grand Prize Winner