Here are some really easy and quick recipes for all  of
your entertaining.  With just a few minutes you can whip
these creations up too.

BREAKFAST
Yogurt Fruit Crunch
Hot Breakfast Cereal with Fruit Nuts & Brown Sugar Bourbon Sauce
Hot Oatmeal with Brown Sugar Bourbon Sauce
Buttermilk Pancakes with your favorite Creative Sauce
Crispy Waffles with your favorite Creative Sauce
Pumpkin Nut Waffles with your favorite Creative Sauce
Toast-muffin-scone with any of the sauces, just toast & spread

APPETIZERS
Hot Appetizer Hors D'oeuvre
Tequila-Lime Coconut Grilled Shrimp
Grilled Lemon-Rosemary Shrimp

ENTREES
Grilled Salmon with Brown Sugar Bourbon Sauce
Grilled Salmon with Cranberry Cabernet Sauvignon sauce
Grilled Salmon with Tart Cherry Pinot Noir Sauce
Lemon & Sesame Chicken
Lemon Chicken
Lime Chicken Kebabs with Mango Salsa      NEW RECIPE            
Grilled Pork Tenderloin with Rosemary & Very Blueberry
Grilled Pork Tenderloin with Rosemary & Cherry Pinot Noir
Brown Sugar Bourbon Glazed Ham
Perfect Summer Turkey Sandwich
Pan Seared Pork Chops with Tart Cherry Pinot Noir Glaze and Spicy Garlic Spinach
Smoked Paprika Chicken with Tart Cherry Pinot Noir Pan Sauce

SIDE DISHES
Brown Sugar Bourbon Glaze Baby Carrots
Cranberry-Cabernet Sauvignon Mayonnaise

DESSERTS
Dessert Hors D'oeuvre
Rustic Tart
Lemon or Lime Mousse Parfait
Lemon Blueberry Ribbon Pie
Lemon or Lime Bars
Lemon or Lime Swirl Cheesecake
Quick Fruit Mousse
Baked Apples with Brown Sugar Bourbon Sauce
Pucker Up Lemon or Lime Curd Dessert Tarts
Mousse Cake Filling
Cranberry Cabernet Sauvignon Cream Pie
Tart Cherry Pinot Noir Swirled Cheesecake
Perfect Pound Cake



Pucker Up Lemon Curd Dessert Tarts
Fill purchased fillo tart shells or mini graham cracker piecrust for a quick dessert. Serve on top of cookies or gingerbread cake.


Dessert Hors D’Oeuvre
1-9.8 oz jar Pucker Up Lemon Curd (or Pucker Up Lime Curd)
1 box purchased shortbread cookies (I like the ones from our local grocery store, they make a very small 2 bite size cookie)
1-8 oz container whipped cream (if desired)
Your Favorite fresh fruit (if desired)

Spread (or pipe in piping bag) about 1 teaspoon of Pucker Up Lemon or Lime Curd on top of short bread cookies.  Dot with whipped cream and fruit, chill until ready to serve.  *Can be made a few hours ahead*. 


Rustic Tart
1-9.8 oz jar Pucker Up Lemon Curd (or Pucker Up Lime Curd)
1 Prepared Pie Crust (refrigerated  & ready to roll)
1-8 oz container whipped cream
Your favorite fruit

Roll out piecrust flat onto a cookie sheet, bake as directed for single crust, cool.   Cover pie crust to within 1 inch of the edge with curd, then garnish with whipped cream and fresh fruit if desire.  Refrigerate until ready to serve.  *Can be made a few hours ahead*


Lemon/Lime Mousse Parfait
1-9.8 oz jar Pucker Up Lemon Curd (or Pucker Up Lime Curd)
1-12 oz container whipped cream
8 Glasses (optional)
Favorite fruit or lemon slices (if desired)

Combine 1 cup of the Pucker Up Lemon Curd with 9 oz of the whipped cream.  Gently fold to incorporate; it's OK if it has a few streaks.  Spoon or pipe into glasses,
top with just a little more Pucker Up Lemon Curd.  Refrigerate.  Dot with
whipped cream & garnish with fruit or lemon slices.


Lemon Blueberry/Cherry Ribbon Pie
1-9.8 oz jar Pucker Up Lemon Curd (or Pucker Up Lime Curd)
1-10.4 oz jar Blueberry Sauce or Tart Cherry Pinot Noir Sauce
1-12 oz container whipped cream
1 Prepared Graham cracker crust
Favorite fruit or lemon slices (if desired)

Combine 1 cup of the Pucker Up Lemon Curd with 9 oz of the whipped
cream.  Gently fold to incorporate; it's OK if it has a few streaks.  Spoon half
the lemon mixture into the graham cracker crusts, spoon about half the jar of
blueberry sauce onto the lemon mousse.  Cover with remaining lemon mousse.
  Dot with whipped cream & garnish with fruit or lemon slices.  Refrigerate until ready to serve.  Can be made one day ahead.


Lemon/Lime Bars
1-9.8 oz jar Pucker Up Lemon or Pucker up Lime Curd
1- Prepared Roll of Refrigerated Sugar Cookie Dough
Powdered sugar to garnish (if desired)

Pat the cookie dough into a removal bottom tart pan.  If you do not have one, line a 9x13 cake pan with foil, making sure to extend foil over edges so you and pull the baked/cooled cookie dough out.  Bake at directed temperature for 18-20 minutes until puffy and golden brown, remove from oven, cool completely. 
Once cookie has cooled spread Pucker Up Lemon/Lime Curd over crust.  Cut into bars.  Refrigerate until ready to serve.  This holds quite well, and can even be made the day before serving. Sprinkle with powdered sugar just before serving.


Lemon Chicken:
Serve this lemon chicken with green beans & wild rice.
Ingredients for the chicken:
½ cup all purpose flour
1 cup low-fat buttermilk
1 cup Panko or other breadcrumbs
1 lb. Chicken Tenderloins 
¼ cup canola oil (or olive oil)
For the Lemon Sauce:
3/4 cup Pucker Up Lemon Curd
3/4 cup white wine or chicken broth
1 Tbsp. minced garlic
½ tsp. Salt
1/2 tsp red pepper flakes
1 tsp. fresh thyme, chopped

To prepare lemon sauce;
Combine all ingredients in a heavy bottom saucepan.  
Bring to boil, reduce heat to medium-low and simmer until sauce is reduced by half.  Strain if desired before serving.
To prepare chicken;
Spread flour out in a shallow dish.
Pour buttermilk in another shallow dish.
Spread Bread crumbs in a 3rd shallow dish.
Heat oil in large skillet over medium heat.
Dip chicken into flour, shaking off excess, then into the buttermilk and lastly roll them in the breadcrumbs.
Pan-fry the chicken on each side until cooked through, about 1-3 minutes per side.  Remove to paper towel to drain any excess oil.  Serve hot with sauce drizzled over chicken.

Lemon & Sesame Chicken
4 Boneless, skinless chicken breasts
1 egg white
2 Tbsp. sesame seeds
2 Tbsp. vegetable oil
1 onion, sliced
1 Tbsp. raw sugar (brown crystal)
3 Tbsp. Pucker Up Lemon Curd
3 Tbsp. White wine, water or chicken broth
7 oz. can sliced water chestnuts, drained
Lemon zest to garnish is desired

Place the chicken between 2 sheets of plastic wrap and pound with a rolling pin to flatten.  Slice chicken into strips.
Whisk egg white until light and foamy.  Dip chicken strips into egg white, then coat in the sesame seeds.
Heat oil in a wok and stir-fry the onion for 2 minutes until softened.  Add the chicken to the wok and stir-fry 5 minutes, or until chicken turns golden.
Mix the sugar, white wine/water or broth and Pucker Up Lemon Curd and add to the wok.  Allow it to bubble slightly. 
Add water chestnuts, cook for 2 minutes to heat them.  Garnish with zest serve hot.


Lemon or Lime Swirl Cheesecake
1 purchased box of No-Bake cheesecake mix
1 9.8 oz jar Pucker Up Lemon or Pucker up Lime Curd

Mix cheesecake according to directions.  Just before placing into the refrigerator, swirl in some Pucker Up Lemon or Lime Curd.  Refrigerate according to package directions.  Slice and enjoy. 


Hot Appetizer Hors D'oeuvres
1 15 count box pre-baked fillo shells (such a Athens)
1 9.8 oz Jar Tart Cherry Pinot Noir Sauce or your favorite sauce
1 Wedge of Brie or any other cheese you like that will melt in the
oven
Fresh or dried fruit to garnish

Place fillo shells on cookie sheet, spoon in about 1/2 teaspoon to
Tart Cherry Pinot Noir sauce.  Top with cube of cheese.  Bake till
cheese is melted.  Remove from over, garnish with fresh fruit.  Serve
immediately. This is as simple as 1, 2, 3.  You will love this in any
of the other sauces, Cranberry Cabernet Sauvignon or Very Blueberry flavor.


Grilled Salmon
2 pieces pre portioned salmon
1 9.8 oz jar of Cranberry Cabernet Sauvignon Sauce OR
1 9.8 oz jar of Brown Sugar Bourbon Sauce OR
1 9.8 oz jar of Tart Cherry Pinot Noir Sauce
1 cedar plank

Soak cedar plank about 20 minutes in water.  Top Salmon with your favorite flavor sauce, marinade in refrigerator for approximately 30 minutes.  Remove plank from water, shake of excess water.  Place salmon on plank and grill, approximately 20 minutes, remove and top with a little more sauce just before serving.


Grilled Pork Tenderloins With Rosemary & Very Blueberry Sauce/Tart Cherry Pinot Noir Sauce
1 10.4 oz Jar Very Blueberry Sauce or Tart Cherry Pinot Noir Sauce
2 Pork Tenderloin, trimmed (2 ½ lb)
½ cup fresh orange juice
¼ cup olive oil
2 T. fresh rosemary
1 T. garlic, minced
1 T. kosher salt
2 t. red pepper flakes

1) Heat grill to medium-high.  In small bowl, whisk together orange juice, olive oil, rosemary, garlic, salt, red pepper flakes.  Pour of the mixture over pork in a large resalable plastic bag; marinate for 10 to 20 minutes.
2) Place pork on gas grill over medium to medium-high heat or on charcoal grill 4 to inches from medium to medium-high coals.  Cook 15 to 20 minutes or until internal temperature reaches 145*F.; turning occasionally and basting with marinade.  Remove from grill, tent with foil; let stand 5 minutes.  Slice thinly.
3) Have ready at room temperature a jar of Very Blueberry Sauce. Plate pork and drizzle with Very Blueberry Sauce, serve and enjoy


Cranberry Cabernet Sauvignon Mayonnaise
1 9.8 oz Jar Cranberry Cabernet Sauvignon Sauce
Your Favorite Mayonnaise

Mix equal parts together to create a great flavored mayonnaise for any sandwich or to use in any recipe to add a creative twist.


Quick Fruit Mousse
1-Jar of Your Favorite Simply Desserts Sauce (Very Blueberry, Cranberry Cabernet Sauvignon, Tart Cherry Pinot Noir)
1-12 oz container whipped cream
1 Prepared graham cracker crust pie shell OR Glasses
Favorite fruit for garnish (if desired)

Combine 1 cup of your favorite sauce with 9 oz of the whipped cream.  Gently fold to incorporate; it's OK if it has a few streaks.  Spoon into pie shell or glasses refrigerate.  Dot with whipped cream & garnish with fruit. 
You can also use this recipe as a filling for your favorite cake.


Grilled Lemon-Rosemary Shrimp
¼ Cup extra-virgin olive oil
2 to 4 Tablespoons Pucker Up Lemon Curd.
4 Cloves of garlic, finely minced with salt
1 Tablespoon finely minced fresh rosemary
Fresh ground black pepper, to taste
72 Large shrimp, peeled and de-veined, tails can be left on
(If using for large party, may be more convenient to take
tails off)
8 large fresh rosemary springs for garnish, if desired.
Soak 24-10 inch wooden skewers in water to cover about 1 to 2 hours (this helps prevent their burning on the grill).

Combine all the marinade ingredients in a large bowl.
Rinse the shrimp under cold water.  Drain and pat dry. 
Toss shrimp in the marinade and let rest for 30 minutes.
Thread skewers with 3 shrimp each.
Grill 1.5 minutes per side on hot grill for total of 3 minutes Maximum.
While grilling brush each side with extra marinade.
This is equally delicious served hot or cold.


Baked Apples with Brown Sugar Bourbon Sauce
As many of your favorite firm apples as you need (1 per person)
1 9.8 oz jar Brown Sugar Bourbon Sauce
Raisins (optional)
Dates, coarsely chopped (optional)
Dried cranberries (optional)
Dried cherries (optional)
Dried apricots (optional)
Walnuts, coarsely chopped (optional)
You get the picture; just use your favorite fruits & nuts.

No need to peel the apples, just core the center out, but do not cut through the bottom.  You just want to create a hole in the apple where the core should have been.  Mix your favorite dried fruits and nuts.
Pack firmly into the hole you have made in the apple.  Gently heat Brown Sugar Bourbon Sauce in the microwave, 10 seconds at a time, stir well until incorporated.  Spoon a tablespoon or more into the hole filled with fruits & nuts.  Bake @ 350* for about 15-20 minutes until apple is tender when tested with a toothpick.  Remove from the oven, serve with ice cream, whipped cream, or drizzle with more Brown Sugar Bourbon Sauce or use another one of your favorite sauces from Simply Desserts.


Brown Sugar Bourbon Glazed Baby Carrots
1 lb. fresh baby carrots
1 9.8 oz Jar Brown Sugar Bourbon Sauce

Steam baby carrots your favorite way, I like to do these is the microwave.  Drain Carrots.  Heat Brown Sugar Bourbon Sauce in microwave for about 10 seconds, stir repeat if necessary.  Add a few tablespoons to your baby carrots, either heat again in microwave or heat in saucepan on stove, stir to coat carrots.  Serve hot


Tequila-Lime Coconut Grilled Shrimp
2 Tablespoons Pucker Up Lime Curd
1 to 2 Tablespoons good quality Tequila
1/2 cup Unsweetened, finely ground coconut, I find it in the health food section
12 to 14 shrimp 26-30 count size, shells removed, rinsed, patted dry
Salt and pepper to taste
Oil olive, to drizzle
4 metal skewers (if using wood skewers see recipe for Grilled Lemon- Rosemary Shrimp)
Combine Pucker Up Lime Curd, Tequila, mix well.  Toss in the shrimp, stir well to coat.  Skewer shrimp; lightly sprinkle with salt & pepper.  Pat on the unsweetened coconut, let marinade for 30 to 40 minutes.  Drizzle with olive oil just before grilling.  Grill over medium-high heat for 1 1/2 to 2 minutes per side.  If using very large shrimp such as prawns, it may take 2 to 3 minutes per side and you will need a larger batch of marinade and more coconut.  Best served hot.

Brown Sugar Bourbon Glazed Ham
1 9.8 oz Jar Brown Sugar Bourbon Sauce
Your favorite ham-fully cooked or partially cooked ham.

Gently warm the brown sugar bourbon sauce according to direction on the bottle.  Preheat oven to 325*.  Place ham in shallow baking pan.  Brush liberally over your ham.
For fully cooked ham bake to 140* (about 10 to 12 minutes per pound).  For partially cooked ham bake to 160* (15 to 20 minutes per pound). Remember temperature will continue to rise about 5* out of the oven.   Remove from over about 45 minutes before it is done.  With a sharp knife, cutting through just the skin (about 1/16 inch) make a grid pattern.  Brush again with Brown Sugar Bourbon Sauce.  Return ham to oven and finish baking time.  When ham is done remove from oven and place ham on platter; cover loosely with aluminum foil, and let stand for 10 to 15 minutes, then carve.  Serve with a little more Brown Sugar Bourbon sauce on the side for dipping.  It's that good, you'll want more!


Cranberry Cabernet Sauvignon Cream Pie
1 9-inch Pie Crust, pre-baked or Graham Cracker
1 9.8 oz Jar Cranberry Cabernet Sauvignon Sauce
1 8 oz contain whipped cream
1/2 cup dried cranberries

Combine about 3/4-cup cranberry cabernet sauvignon sauce with whipped cream.  Pour into prepared piecrust.  Dot with remaining cranberry cabernet sauvignon sauce and swirl with a knife to make streaks in the top of the pie.  Sprinkle with dried cranberries.  Refrigerate at least 2 hours before serving.


Tart Cherry Pinot Noir Swirl Cheesecake
1 purchased box of No-Bake cheesecake mix
1 9.8 oz jar Tart Cherry Pinot Noir Sauce

Mix cheesecake according to directions.  Just before placing into the refrigerator, dot with 1/2 to 3/4 cup Tart Cherry Pinot Noir Sauce.  Use a knife or spoon to swirl Tart Cherry Pinot Noir Sauce into cheesecake mixture.  Refrigerate according to package directions.  Slice and enjoy.

Yogurt Fruit Crunch
1 container 6 oz to 8 oz plain or vanilla yogurt
1 jar of your favorite flavor Sauce;
Tart Cherry Pinot Noir, Cranberry Cabernet Sauvignon Sauce,
Very Blueberry Sauce, Pucker Up Lime Curd, Pucker Up Lemon
Curd even Brown Sugar Bourbon Sauce-heated gently
1/2 cup of your favorite crunchy cereal

Empty yogurt into a bowl, swirl in your favorite sauce, sprinkle on the crunchy cereal and enjoy. If using the Brown Sugar Bourbon Sauce; heat gently.  Empty yogurts into bowl add cereal & top with warm sauce.


Perfect Pound Cake
1 pound cake, purchase from your local bakery, a frozen cake; thawed or box mix-bake according to directions on box; cool completely.
1 Jar Pucker Up Lemon Curd or Pucker Up Lime Curd
1 Jar Tart Cherry Pinot Noir, Very Blueberry or Cranberry Cabernet
1 8 oz contain whipped cream (if desired)
Fresh fruit to garnish (if desires)

Split cake in half lengthwise.  Fill cake with Pucker Up Lemon Curd or Pucker Up Lime Curd, replace top of cake; refrigerate until ready to serve.  To serve, slice cake, put on plate and drizzle with your fruit sauce.  Top with whipped cream & fresh fruit if desired.


Hot Oatmeal with Brown Sugar Bourbon Sauce
1/2 cup quick cooking oatmeal
1 cup milk (soy milk, almond milk or dairy milk)
1 Jar Brown Sugar Bourbon Sauce
Handful of raisins or other dried fruit (if desired)

To saucepan, add oatmeal, milk and raisins.  Cook over medium heat, stirring occasionally until it comes to a boil, keep stirring for one minute.  Remove from stove, pour into bowl.  No need to heat the Brown Sugar Bourbon Sauce, just stir well in the jar and drizzle on desire amount.  Enjoy a delicious hot and unique breakfast.


Perfect Summer Turkey Sandwich
1-2 TBL.  Cranberry Cabernet Sauvignon Sauce
2 TBL. Your favorite mayonnaise
1 onion roll or other hearty bread you like
3-4 slices turkey breast
1 slice Swiss cheese
1 tart apple, cored & sliced thinly
Fresh lettuce leaves, preferable from your garden
A few candied walnut or pecans (optional)

Mix Cranberry Cabernet Sauvignon Sauce with your mayonnaise, spread on your roll, sprinkle with candied nuts if you are using them.  Top with turkey breast, cheese, a few apple slices and lettuce.
Chill, cut into wedges and enjoy with a crisp glass of white wine or cold lemonade.


Buttermilk Pancakes with your favorite Creative Sauce
3 eggs, separated
1/4 cup sugar
2 cups buttermilk
6 tablespoons unsalted butter, melted, cooled
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 or more jars of your favorite flavor Creative Sauce:
Cranberry Cabernet Sauvignon Sauce, Tart Cherry Pinot Noir Sauce,
Very Blueberry Sauce, Pucker Up Lemon Curd, Pucker Up Lime
Curd, Brown Sugar Bourbon Sauce.

Whisk egg yolks and sugar in medium bowl until smooth.  Whisk in buttermilk and melted-cooled butter until blended.
Whisk flour, baking powder, baking soda and salt in large bowl until blended.  Make a well in center of flour mixture; pour in buttermilk mixture.  Whisk until batter is almost smooth, some lumps will remain.
Beat egg white in small bowl at medium speed 1 to 1 1/2 minutes or until soft peaks form.  Stir in one-fourth of the egg whites into batter to lighten; gently fold in remaining egg whites.
Heat griddle or nonstick skillet over medium heat until hot; lightly brush with cooking oil.  Pour 1/4 cup batter per pancake onto griddle, gently spread to 4-inch diameter.  Cook 1 1/2 to 2 minutes or until bubbles form and pop on surface and bottom is golden brown.  Turn and cook 1 minute or until golden brown.  Adjust heat if necessary, repeat with remain batter.
Keep pancakes warm on baking sheet in 200*F oven until all pancakes have been made.
Top with room temperature fruit Creative Sauce, or gently warmed Brown Sugar Bourbon Sauce.
Makes about 20-4" pancakes.


Crispy Waffles with your Favorite Creative Sauce
START THESE WAFFLES THE NIGHT BEFORE
1/2 cup lukewarm water (105*F)
1 tablespoon granulated sugar
1 packet active dry yeast
2 cups whole milk, warmed (105*F)
1/2 cup unsalted butter, melted and cooled
1 teaspoon salt
2 cups all-purpose flour
FOR THE MORNING
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1/4 teaspoon baking soda
1 or more jars of your favorite flavor Creative Sauce:
Cranberry Cabernet Sauvignon Sauce, Tart Cherry Pinot Noir Sauce,
Very Blueberry Sauce, Pucker Up Lemon Curd, Pucker Up Lime
Curd, Brown Sugar Bourbon Sauce.
Whipped cream if desired.

The nights before, or at least 8 hours before baking, combine the warm water, granulated sugar and yeast.  Let stand 10 minutes, until foamy.  Stir in the warm milk, melted-cooled butter and salt.  Beat in flour until smooth; this may be done using a hand mixer on low speed. 
Wrap the bowl tightly with plastic wrap and let stand overnight on countertop-DO NOT REFRIGERATE.
When ready to make the waffles, heat your waffle iron according to manufacturers instructions.
While waffle iron is heating, stir eggs, vanilla extract and baking soda into the batter. 
Use measuring scoop to measure out batter according to manufacturers instructions guide.  Pour onto waffle grids.  Use a heatproof spatula to spread the batter evenly over the grid.  Close cover and bake until indicator light (if equipped) beeps.  Remove waffle and repeat with remaining batter.
Waffles may be kept warm in a 200*F oven, placed on a metal grate, single layer.  For Best-Crispy results, serve as soon as they come off the waffle iron.  Serve with room temperature fruit Creative Sauce, or gently warmed Brown Sugar Bourbon Sauce and whipped cream if desired.


Pumpkin Nut Waffles with your Favorite Creative Sauce
2 1.4 cups all-purpose flour
1/4 cup firmly packed brown sugar
4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt
4 large eggs, separated
2 cups whole milk
1 cup pumpkin puree-solid packed canned pumpkin
1/4 cup unsalted butter, melted
1/4 cup toasted nuts-walnut or pecans
Whipped cream, if desired

Combine first 7 ingredients in large bowl.  Combine egg yolks, milk, pumpkin and nuts in another large bowl, stir well.  Add flour mixture, stirring just until moistened.  Stir in melted butter.  Set waffle batter aside.
Beat egg whites at high speed with an electric hand mixer until soft peaks form, gently fold into batter.
Bake in a preheated, oiled waffle iron until crisp.  Serve with your favorite room temperature fruit Creative Sauce, or gently warmed Brown Sugar Bourbon Sauce and whipped cream if desired.


Pan Seared Pork Chops with Tart Cherry Pinot Noir Sauce and Spicy Garlic Spinach
1/2 cup Tart Cherry Pinot Noir Sauce
2 Center cut pork chops, about 8 oz each, about 1/2 inch thick
1/4 cup chicken stock
Kosher salt & fresh ground pepper
1/2 teaspoon fresh thyme, chopped
Olive oil for pan

8 to 10 oz fresh baby spinach
2 cloves garlic, sliced then slivered
1/8 to 1/4 teaspoon crushed red pepper flakes
Olive oil for pan

You will need two frying pans for this recipe.  One stainless steel with a handle that can go into the oven for the pork chops.  One non-stick for the spinach.

Heat oven to 350*.  Sprinkle both sides of the pork chops with kosher salt and a few cranks for fresh ground pepper.  Heat stainless steel frying pan over medium-high to high heat.   Drizzle with about 1 tablespoon olive oil, do not let it smoke.  Add pork chops cook 4 minutes, flip and cook another 3 minutes.  Remove from heat and place pan in oven.  Bake for approximately 10 to 15 minutes to 160*.  Remove pan from oven, REMEMBER IT IS HOT, HAVE A POT HOLDER READY SO YOU DO NOT BURN YOUR HAND.  Remove pork chops from pan and place on plate, keep warm.  It's OK to turn your oven off, and place plate in oven, or loosely tent them on the counter with foil.  DO NOT drain pan, turn heat back to medium-high and deglaze pan with chicken stock, scraping up all the bits of brown from the pork chops.  Bring to boil, reduce heat to medium, add the thyme and reduce mixture by about 1/3.  Then add the Tart Cherry Pinot Noir Sauce, stir once it bubbles reduce heat to low, and it's ready.

While the chicken stock is reducing start the spinach. 
Heat non-stick frying pan over medium heat.  Drizzle in about 1-1/2 teaspoon olive oil.  Add garlic and crushed red pepper flakes.  Cook stirring occasionally till fragrant, about 2 minutes.  Add fresh baby spinach, and start turning mixture over immediately in pan, you just want to gently wilt the spinach.

Place spinach on plate, set pork chop on spinach and pour your Tart Cherry Pinot Noir pan sauce over pork chop.  Serve immediately.
Serves 2


Hot Breakfast Cereal with Fruit Nuts & Brown Sugar Bourbon Sauce
2 Cups Salted Water
1 Cup Mu Mu Muesli, this cereal contains; cranberries, raisins, dates, unsweetened coconut,                                    almonds, flaxseed
2 Tablespoons Brown Sugar Bourbon Sauce

Bring water to boil, add Mu Mu Muesli and boil, reduce heat, stir and cook about 3 minutes.  Shake jar of Brown Sugar Bourbon Sauce well, heat in microwave for 30-45 seconds if needed Drizzle a few tablespoons on top of hot cereal and ENJOY!  makes 2 servings


Smoked Paprika Chicken with Tart Cherry Pinot Noir Pan Sauce
4 Boneless skinless chicken bread (about 1 1/2 pounds total)
Smoked paprika
Granulated garlic
Fresh ground pepper
Kosher salt
Tart Cherry Pinot Noir Sauce

Sprinkle each chicken breast with smoked paprika, granulated garlic, a few turns of fresh ground pepper and kosher salt on both sides of the breast, to taste.
Heat large skillet over medium-high.  Saute chicken breast 5 minutes side, 10 minutes total.  Turn heat off, remove chicken from pan to serving plate.  Add 2-3 Tablespoons Tart Cherry Pinot Nori Sauce per chicken breast (8 to 12 Tablespoons total) to hot skillet, stir to scrape up the brown bits from the chicken, sauce will thicken and reduce as you do this.  As soon as sauce thickens and all the brown bits are scraped up, pour over chicken and serve immediately.


Lime Chicken Kebabs with Mango Salsa
1 9.8 oz Jar Pucker Up Lime Curd (need about 2 Tbsp-or more to kick it up)
1 1/2  tsp. white wine (can substitute water if desired)
1 1/2 cups diced mango
1/4 cup diced red bell pepper
2 sliced scallions
2 Tbsp. chopped cilantro
1/2 tsp. ground ginger
1 tsp. salt
1/2 tsp. black pepper
3 Tbsp Olive Oil
6 boneless, skinless chicken thighs, cut into 1 1/2 inch pieces
1 red onion, cut into wedges
2 orange bell peppers, cut into wedges
4 Metal skewers or 4 wood skewers, soaked in water for 30 minutes

Preheat grill.
In a bowl, mix 1 Tbsp Pucker Up Lime Curd to soften.  Add, mango, diced red bell pepper, scallions, cilantro, ginger, 1/2 tsp. salt, 1/4 tsp black pepper, white wine, mix and refrigerate.
In large bowl, stir 1 Tbsp Pucker Up Lime Curd to soften, add 1/2 tsp salt, 1/4 tsp pepper, and olive oil.  Add chicken and marinate for 10 to 15 minutes.
Alternate chicken and vegetables on skewers.  Grill over medium heat for 10 minutes or until chicken is cooked through (165*F), Serve with mango salsa.
Makes 4 skewers

Recipes
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