We are in LOVE with 5 Ingredient Holiday Recipes from The Cocoa Exchange ~ Trendy Mom Reviews
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Friday, October 27, 2017

We are in LOVE with 5 Ingredient Holiday Recipes from The Cocoa Exchange

Thanks to The Cocoa Exchange for sponsoring this post and providing the recipes and photos below.

Now that the weather is cooler and the holidays are coming up, I have been experimenting with numerous recipes over the past few weeks.  In today's post, I will share several amazing recipes from The Cocoa Exchange where each recipe uses 5 or fewer ingredients.  They are quick, easy, and delicious!  This is a gourmet brand that you'll love.

The Cocoa Exchange has created delicious five ingredient recipes layered with sweet, bitter, nutty, peppery, creamy, crunchy, and always tasty, cocoa. Your guests will love the layered and versatile flavors, bringing a new level of richness to the table and the moments you share together. 

Let me share my favorite recipes.

Baked Sugar Snap Peas
  • 1 lb. sugar snap peas
  • 2 Tbsp. shallots, chopped
  • 2 garlic cloves, minced
  • 1 Tbsp. olive oil
  • 1 Tbsp. Pod & Bean™ Caribbean Seasoning Blend
  1. Preheat oven to 400° F. 
  2. Chop shallots and mince garlic cloves.
  3. Combine all ingredients and layer on a baking sheet.  Bake for 8-10 minutes or until crisp and tender.

Pickled Peppers
  • 2 Tbsp. olive oil
  • 1 small onion, thinly sliced
  • 1 bag mini sweet peppers, rinsed
  • 1 cup apple cider or champagne vinegar
  • ½ cup Pod & Bean™ White Chocolate Lemon Peppercorn Vinaigrette
  1. In a large saucepan, add olive oil and heat to medium-high.  Add onions and gently sauté for five minutes.  Add peppers and cook for an additional five minutes.  Add vinegar and Pod & Bean™ White Chocolate Lemon Peppercorn Vinaigrette and bring to a slow boil.  Simmer and stir occasionally.
  2. Cook for 10-15 minutes or until peppers are tender.
  3. Transfer peppers and liquid to an airtight container, cover and store overnight.

Cranberry Sauce
  • 1 lb. cranberries, fresh or frozen
  • ¾ cup apple cider
  • ¾ cup granulated sugar
  • ¼ cup Pure Dark® Cinnamon Chocolate Nibs
  • ½ pt. fresh raspberries
  1. To a medium size saucepan over medium heat, add cranberries, apple cider, sugar and Pure Dark® Cinnamon Chocolate Nibs. Stir gently and bring to a boil.
  2. Simmer over low-medium heat for 15-20 minutes until cranberries begin to burst and sauce starts to thicken.
  3. Add raspberries and stir very gently so raspberries maintain shape.  Allow to cool on stove before transferring to dish to refrigerate.

Curry Green Beans
  • 1 lb. green beans, stems removed
  • 2 cups low sodium chicken broth or water
  • 2 Tbsp. Pod & Bean™ Curry Seasoning Blend
  • 2 shallots, sliced thin
  • 2 Tbsp. butter
  1. Place green beans, broth and 1 Tbsp. Pod & Bean™ Curry Seasoning Blend in large sauté pan on medium high heat.  Bring to boiling, reduce heat and cook for 5-7 minutes or until tender.  Drain beans, reserving ¼ cup of broth.
  2. Return pan to heat and add butter and shallots and cook for 2-3 minutes or until shallots are translucent.  Add green beans and 1 Tbsp. Pod & Bean™ Curry Seasoning Blend.  Toss together and sauté for 3-4 minutes.  If beans become too dry, add small amounts of the reserved broth. 

Sautéed Broccoli Rabe and Tomatoes
  • 2 Tbsp. olive oil
  • 2 tsp. Pod & Bean™ Burger Seasoning
  • 1 bunch Broccoli Rabe, coarsely chopped
  • ½ cup sun-dried tomatoes, sliced thin
  • ¼ cup parmesan cheese, shredded
  1. In a large sauté pan over medium heat, add olive oil and Pod & Bean™ Burger Seasoning. 
  2. Add coarsely chopped broccoli rabe and sun-dried tomatoes and toss well.  Cook for 5-6 minutes or until tender.
  3. Top with shredded parmesan cheese.

Roasted Beets with Feta
  • 4 medium beets, peeled
  • 1 Tbsp. olive oil
  • 4 scallions, sliced thin
  • ¼ cup Pod & Bean™ Fig Balsamic Vinaigrette
  • ½ cup feta cheese, crumbled
  1. Peel 4 medium beets and cut into ½ inch pieces. 
  2. Toss with 1 tablespoon olive oil and spread on a baking sheet. 
  3. Roast at 450° F, until tender, or approximately 35 minutes. 
  4. Transfer beets to a bowl and toss with Pod & Bean™ Fig Balsamic Vinaigrette and chopped scallions.  B  Top with crumbled feta.

Blackberry Mustard Cornish Hen
  • 3 ea. Cornish hens, trimmed and skinned
  • ¼ cup Pod & Bean™ Stone Ground Mustard
  • ¼ cup Pod & Bean™ Blackberry Chipotle Sauce
  • 2 tsp. fresh thyme, chopped
  • Salt and Pepper
  1. Preheat oven to 400° F.
  2. Remove and discard necks and giblets from hens.
  3. Split in half lengthwise and place halves, breast side up, in a roasting pan coated with non-stick spray.
  4. Sprinkle with salt and pepper.
  5. Combine Pod & Bean™ Stone Ground Mustard, Pod & Bean™ Blackberry Chipotle Sauce and thyme.
  6. Bake at 400° F for 20 minutes and remove from oven. Brush mustard mixture over hens. 
  7. Return hens to oven and bake until thermometer inserted in the meaty part of thigh reaches an internal temperature of 165° F.

Moroccan Brined Chicken
  • 1 gallon water 
  • ¾ cup kosher salt 
  • ¼ cup granulated sugar 
  • 3 Tbsp. Pod & Bean™ Moroccan Seasoning Blend
  • 1 whole chicken, about 4 pounds, giblets and excess fat removed
  1. In a large pot, combine the first four ingredients. Stir well to dissolve the sugar and salt.
  2. Submerge the chicken in the brine, breast side down, and refrigerate for 6 to 12 hours.
  3. Preheat oven to 350° F.  
  4. Remove the chicken from the pot and discard the brine. Pat the chicken dry with paper towels.
  5. Place chicken in a roasting pan and cook uncovered for 60-90 minutes until the surface is deep golden brown and the internal temperature reaches 160° to 165°F in the thickest part of the thigh (not touching the bone).

Honey Mustard Pork Loin
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1/3 cup Pod & Bean™ White Chocolate Raspberry Honey Mustard
  • 1 (3 lb.) rolled boneless pork roast
  • ¼ cup chicken broth
  1. Spray a 4-6 quart crockpot with nonstick cooking spray and add onions and garlic.
  2. Season pork roast with salt and pepper. Spread Pod & Bean™ White Chocolate Raspberry Honey Mustard on roast.
  3. Place roast on top of onions and garlic and add chicken broth. Cover crockpot and cook on low for 6-7 hours.
  4. Remove roast and cover with foil to keep warm.
  5. Juices from the slow cooker and the cooked onions and garlic can be added to a saucepan with a tablespoon of cornstarch and some water and cooked over medium heat until mixture boils and thickens slightly.
  6. Season to taste. Add more salt, pepper or honey mustard, if needed.

Thanks again to The Cocoa Exchange for sharing the fantastic recipes and photos above.  We really enjoyed their flavorful recipes and hope that you enjoy them too!

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