Health Nut Products' chutneys and sauces are so versatile, you won't want to be without them! Once starting to use them, you will find creative and interesting ways to flavor up hors d'oeuvres, any course of a meal, even desserts. Below are some ideas to get you started.

APPLE MANGO/CHICKEN TIDBITS

1/4c unsalted butter, room temp.

1 pkg. (8 oz. softened cream cheese

6 T Health Nut Products Apple Mango or Sassy Chutney

2 T fresh lemon juice

1/2 tsp. Worcestershire sauce

3 dashes hot pepper sauce

1/4 tsp. each salt/pepper

1 c roasted, shredded or chopped chicken or turkey

By hand or with electric mixer, blend all ingredients well.

On individual sourdough toasts, or pastry squares baked in mini muffin pan,

layer cheese mixture and chopped, cooked chicken breast pieces. Top with additional

tsp. of Chutney. OR, using flavored tortillas, spread with cheese mixture and shredded or chopped chicken pieces. Toll tightly and slice into small tidbits or larger rolls for main course to accompany a tossed greed salad, for example.


APRICOT MUSTARD PORK LOIN

Coat your pork loin with a dry rub of 1/2 tsp EACH of paprika, thyme, salt pepper and 1/4 tsp. cinnamon. Refrigerate 1 or more hours.

Sprinkle with olive oil and braise in a non stick skillet over mid-high heat until browned. Add 1 C EACH low sodium chicken broth and dry white wine. Coat with Health Nut Products Apricot Mustard Sauce and finish in the oven at 350o-375o until meat reaches 155o. Allow to rest before serving.

Briefly heat additional Apricot Mustard Sauce to spoon over slices of pork loin before serving.

A nice accompaniement is steamed brown/wild rice medley with cashews and green goddess dressing.


TILAPIA

Simply broil, bake or saute your fish as usual with a variety of herbs, lemon or wine, and top with a dollop of Apple Mango or Sassy Chutney before serving.

PEAR/PROVOLONE AND HAM PANINI Serves 4

(Veggie version: substitute avocado tomato, or grilled portobello mushrooms for the meat)

1 firm, ripe pear, peeled, cored, cut into 8 wedges

1/2 tsp. sugar

1 (12 oz) loaf focaccia, cut horizontally

4 tsp. balsamic vinegar

4 T Health Nut Products Artichoke/Olive Bruschetta

1 c trimmed arugula (or leaf lettuce)

4-6 oz. Sliced Provolone or shaved Pecorino-Romano cheese

16 very thin slices of procciutto, turkey, chicken or ham

Heat pear in nonstick skillet over medium heat sprinkled with sugar.

Brush focaccia inside with finegar and spread with Bruschetta.

Arrange fillings and cover with bread.

Add stuffed loaf to pan, pressing with another heavy skillet or foil wrapped brick to flatten.

Cook 4 mins. ea. side or until toasted. Cut into quarters.


OTHER IDEAS TO USE CHUTNEYS AND BRUSCHETTA

On focaccia sandwich rolls

On individual toasts for hors d'oeuvres

Over cream cheese, serve with crackers

Use in sandwiches, hamburgers, mix into meatloaf or burgers.

Serve on the side with roasted veggies.

Use Bruschetta as a base for Spanish Rice.

Mix chutneys into any rice dish for added flavor, texture.

Heat and serve over ice cream, in dessert crepes.

Use in or with scrambled egg or frittata dishes.

Use as a filling in mini canape cream puffs or puff pastry.

Use your imagination!to create some awesome delights.

Share your recipes with us!