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November 30, 2016

Bring Some Sunshine into Your Winter Cooking with Trop50!

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The days are short and the air is cool – bring a little sunshine into your day with these fun, flavorful recipes from our friends at Trop50! From simple mocktails to savory dinners, we’ve got just what you need to enjoy the flavors of summer in the depths of winter.

NOUVEAU SUNRISE MOCKTAIL

Perfect for your New Years’ Eve party!

Servings:  1 | Prep Time:  10 minutes

Ingredients

  • 1 fresh lime wedge
  • 1/8 cup sparkling water

(add tequila instead for an alcoholic version)

  • 1/2 cup Trop50® (No Pulp)
  • 1/4 cup Trop50® Pomegranate Blueberry
  • Lime wedge for garnish (optional)

Preparation

  1. Squeeze lime into a highball (tall) glass. Add ice and sparkling water, or tequila. Pour in Trop50. Top off with Tropicana Farmstand Pomegranate Blueberry. Garnish with an additional lime wedge, if desired.

ANCHO CHILE CHICKEN WITH SALAD AND ORANGE CRÈMA

orange-ancho-chile-marinated-chicken-breast-with-avocado-black-bean-salad-and-orange-crema-w-logo

Bring a little Southwester flair to the dinner table in just 30 minutes!

Servings: 4 | Prep Time: 30 minutes

Ingredients

CHICKEN

  • 4 dried ancho chiles
  • 1 cup plus 2 tablespoons Trop50®, divided
  • 2 teaspoons ground cumin
  • 2 teaspoons unsweetened cocoa powder
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 4 boneless, skinless chicken breast halves (about 1 pound)
  • 1/2 cup reduced-fat sour cream
  • Shredded orange peel, optional

SALAD

  • 6 cups mixed salad greens
  • 3/4 cup chopped avocado
  • 1/2 cup cooked no-salt-added black beans
  • 1/4 cup chopped cilantro
  • 1/4 cup Trop50®
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • Freshly ground black pepper

Preparation

  1. Soak chiles in hot water to soften, about 15 minutes. Discard liquid. Remove stems and seeds. Place in medium saucepan.  Add 1 cup Trop50, cumin, cocoa, garlic and salt. Bring to boil. Reduce heat; simmer 10 minutes. Place mixture in blender or food processor container; puree until smooth.  Pour into food-safe, sealable plastic bag. Add chicken; seal. Refrigerate 4 hours or overnight.
  2. Remove chicken from marinade; drain well.  Place in baking pan; bake at 375°F 10 to 15 minutes or until cooked through.
  3. For crema, stir together sour cream and remaining 2 tbsp. Trop50; sprinkle with orange peel. Spoon over chicken.
  4. For salad, toss greens, avocado, beans and cilantro.  Whisk together Trop50, oil, vinegar and pepper. Add to salad; toss, and serve with baked chicken.

VARIATION: ORANGE ANCHO CHILE MARINADE

Substitute 2 tbsp. ancho chile powder for dried chiles and omit chile-softening step.


WARM ORANGE ROASTED BRUSSELS SPROUTS AND CAULIFLOWER SALAD

warm-orange-roasted-brussels-sprouts-and-cauliflower-salad-w-logo

Combine the flavors of summer with in season vegetables like Brussels sprouts for a light but filling dinner!

Servings: 6 servings | Prep Time: 20 minutes

Ingredients

BRUSSELS SPROUTS

  • 1/2 cup Trop50®
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 3/4 pound Brussels sprouts, cut in half if large
  • 3/4 pound cauliflower florets

DRESSING

  • 1/3 cup raw unsalted pistachio nuts
  • 1/4 cup loosely packed fresh sage
  • 1 tablespoon olive oil
  • 1/2 cup Trop50®
  • 1/4 cup pitted Kalamata olives, chopped

Preparation

  1. In large bowl, whisk together 1/2 cup Trop50, oil, garlic and salt.  Add vegetables; toss to coat. Add vegetables and remaining liquid to rimmed baking sheet lined with aluminum foil.  Roast at 375°F 10 minutes; stir vegetables, repeating two more times or until vegetables are tender. Remove from oven.
  2. Meanwhile, for dressing, place pistachios in bowl of food processor; process until ground.  Add sage; process until finely ground. With machine running, drizzle in oil until well combined.  Add Trop50 and process until blended.  By hand, stir in olives. Toss with roasted vegetables. Serve warm.