FALL RECIPES
Table of contents Air Fried Sweet N’ Spicy Chicken Wings
5
Pumpkin Cranberry Baked Oat Cups
53
Apple Pie Bread Pudding
6
Salmon Farro Bowl
54
Apricot Braised Chicken
9
Sheet Pan Pork Chops with Roasted Apple Bacon Brussel Sprouts
57
Skillet Roasted Chicken with Creamy Squash Farro
58
Spiced Fall Sangria
61
Sushi Bake
62
Thai Red Curry Meatballs
65
Toasted Ravioli
66
This cookbook was brought to you by a team who is devoted to creating delicious recipes
Umami Ramen Noodles
69
and their passion for food with everyone they can. The recipes that you’re currently
Wafer Brownie Sundae
70
holding in your hungry hands are an effort to provide you with a number of different
Whipped Feta Dip
73
ways to use the delicious items in your box in more ways than just snacking! The people
White Chocolate Cranberry Oatmeal Cookies
74
and brands that we work with care deeply about bringing you both the best of what
Apricot Tart
10
Buffalo Chicken Grilled Cheese
13
Chicken Bacon Ranch Pizza
14
Chilaquiles 17 Chili Lime Fish Tacos
18
Chimichurri Flank Steak
21
Chips and Dip Board
22
Chocolate Macadamia Nut Mousse Cups
25
Collagen Caramel Frappuccino
26
Creamy Cajun Shrimp Alfredo
29
Crunchy Baked Apples
30
Crusty Sundried Tomato Basil Bread
33
Dalgona White Russian
34
Gooey Hot Chocolate Cake
37
Honey Sriracha Chicken Tenders
38
Hot Chocolate Pancakes
41
Mango Beauty Bowl
42
Nacho Onion Ring Tower
45
Peanut Butter Chocolate Pastry Braid
46
Popsicle Mocktail
49
Prebiotic Mocktail
50
welcome to our FALL 2021 cookbook
is familiar and the boldest of what is exciting and new. This cookbook is designed to inspire you to take the ingredients and products that we share with you every season and get creative with them!
Stay hungry!
Team
Air Fried Sweet N’ Spicy Chicken Wings Prep Time 5 minutes
|
Cooking Time 20 minutes
Ingredients Chicken Wings
Maple Chili Glaze
•
1 tablespoon Tajín Clásico Seasoning
•
¼ cup maple syrup
•
1 tablespoon brown sugar
•
2 limes, juiced
•
1 teaspoon salt
•
1 teaspoon Tajín Clásico Seasoning
•
1 teaspoon pepper
•
Cilantro for garnish
•
2 pounds chicken wings
•
1 tablespoon oil
Directions
1 2 3
Air Fried Sweet n’ Spicy Chicken Wings
Preheat the air fryer to 400 degrees and spray an air fryer basket with cooking spray. Place chicken wings in an even layer and spray with cooking spray. Air fry for 10 minutes, then flip wings over and cook for an additional 8 minutes.
4
While the wings are frying, heat maple syrup, lime juice and Tajín Clásico Seasoning in a small saucepan until simmering.
5
Toss cooked wings in the maple Tajín syrup and place back in the air fryer for 2-3 minutes to caramelize.
6
Cooking Panda | Appetizers | A
In a large bowl, toss chicken wings with Tajín Clásico Seasoning, brown sugar, salt pepper and oil until fully coated.
Transfer glazed wings to a serving platter and garnish with cilantro. Serve with your favorite dipping sauce.
Cooking Panda | 5
featured productS Tajín Clásico Seasoning
Serves people
2-4
Serves people
4-6
Apple Pie Bread Pudding Prep Time 1 hour 30 minutes
|
Cooking Time 40 minutes
Ingredients •
1 loaf challah bread, cubed
•
1 can apple pie filling
•
2 cups Sweetened Caramel nutpod
•
¼ cup raw sugar
•
8 eggs
•
Caramel sauce and whipped cream for serving
•
¼ cup brown sugar
•
1 teaspoon cinnamon
•
1 teaspoon vanilla
Directions
Cooking Panda | 6
1
Preheat oven to 250 degrees Fahrenheit and grease a baking dish. Add cubed challah bread and bake for 20 minutes to dry out the bread.
2
In a mixing bowl combine, Sweetened Caramel nutpod, eggs, brown sugar, cinnamon and vanilla.
3
Pour mixture over the cubed bread and spoon apple pie filling over the top. Cover with foil and let the bread soak for 1 hour (preferably overnight).
4
Once bread is done soaking, preheat the oven to 350 degrees Fahrenheit. Sprinkle the top with raw sugar and bake for 30-40 minutes, until the top is golden brown.
5
Let cool, then garnish with a drizzle of caramel sauce and whipped cream.
featured productS Sweetened Caramel nutpod
Cooking Panda | Appetizers | A
Apple Pie Bread Pudding
serves 4-6 people
Apricot Braised Chicken Prep Time 15 minutes
|
Cooking Time 1 hour
Ingredients •
1 whole chicken
•
4 sprigs thyme
•
1 tablespoon salt
•
3 oz Sun-Maid Mediterranean Pitted Dried Apricots
•
2 teaspoons pepper
•
¼ cup white wine
•
4 tablespoons olive oil, divided
•
3 tablespoons apricot preserves
•
1 lemon, sliced
•
½ cup chicken stock
•
3 shallots, halved lengthwise
•
1 teaspoon red pepper flakes
•
8 garlic cloves
Directions
1 2 3 4 5 6
Cooking Panda | Appetizers | A
Apricot Braised Chicken
Preheat oven to 425 degrees Fahrenheit. Season chicken with salt and pepper. Heat 2 tablespoons of olive oil in a large dutch oven over medium high heat. Add chicken skin side down and cook for 5-8 minutes, until the fat has rendered and skin is browned. Flip chicken and cook for 2-3 minutes then transfer to a plate and set aside. Add lemon slices, shallots and garlic to the dutch oven. Cook until they get lightly caramelized, about 2 minutes. Add wine to deglaze the pan. Scrape up any browned bits, then stir in apricot preserves. Add chicken back to the dutch oven. Add thyme, Sun-Maid Mediterranean Pitted Dried Apricots and chicken stock. Sprinkle the top with red pepper flakes. Place the lid on top and transfer to the oven. Cook for 25 minutes. Remove the lid and drizzle remaining 2 tablespoons of olive oil over the top. Gently smash down the dried apricots to help them break down into the sauce. Continue to cook for an additional 20-25 minutes. The liquid will be reduced and the top of the chicken golden brown. Let chicken rest for 10 minutes before serving and slicing.
featured productS Cooking Panda | 9
Sun-Maid Mediterranean Pitted Dried Apricots
Serves 4 people
Apricot Tart Prep Time 20 minutes
|
Cooking Time 40 minutes
Ingredients
Directions
Buttery Crust •
2 cups flour
•
8 oz butter, cut into small cubes
•
½ cup powdered sugar
•
Pinch of salt
Apricot Jam •
(6 oz) bags or 2 cups Sun-Maid Mediterranean 2 Pitted Dried Apricots
•
½ cup sugar
•
2 cups water
Mascarpone Apricot Filling •
1 package mascarpone
•
¼ cup powdered sugar
•
¼ teaspoon almond extract
•
¼ cup apricot jam
•
Whipped cream and chopped almonds for garnish
1
In a food processor, combine flour, cubed butter, powdered sugar and a pinch of salt. Pulse until dough starts to ball together. Pour dough onto a lightly floured surface and form into a flat disk. Wrap in plastic and transfer to the fridge for at least an hour.
2
In a saucepan, add Sun-Maid Mediterranean Pitted Dried Apricots, sugar and water. Bring to a boil, then reduce heat and simmer until all water has been absorbed. Transfer to a food processor and blend until smooth. Transfer jam to the fridge until ready to assemble.
3 4
Preheat the oven to 375 degrees Fahrenheit.
5
6 7
Cooking Panda | 10
On a lightly floured surface, roll out the dough and place into a 9 inch tart pan. Use a small knife to cut off any excess crust. Cover the crust with parchment and place pie weights in the middle. Bake for 20 minutes. Remove the pie weights and parchment and bake for an additional 5-7 minutes, until the crust is golden brown. While the crust cools, make the filling. In a mixing bowl, cream together the mascarpone, powdered sugar and almond extract. Once smooth, mix in ¼ cup of the apricot jam until fully incorporated. Remove the crust from the tart tin. Fill with a layer of apricot jam then top with an even layer of filling. Garnish with whipped cream and chopped almonds. Slice, serve and enjoy.
featured productS Sun-Maid Mediterranean Pitted Dried Apricots
Cooking Panda | Appetizers | A
Apricot Tart
Carne Asada Nacho Fries
Buffalo Chicken Grilled Cheese Prep Time 5 minutes
|
Cooking Time 10 minutes
Ingredients •
2 pouches StarKist Premium White Chicken
•
¼ teaspoon pepper
•
2 tablespoons Slap Ya Mama Cajun Pepper Sauce
•
2 slices cheddar or american cheese
•
2 oz cream cheese
•
2 slices mozzarella cheese
•
1 tablespoon ranch
•
4 slices sourdough
•
1 green onion, chopped
•
¼ cup mayo
•
¼ teaspoon salt
•
2 tablespoons butter
Directions
1
In a bowl combine StarKist Premium White Chicken, Slap Ya Mama Cajun Pepper Sauce, melted butter, cream cheese, ranch, chopped green onion, salt and pepper. Mix until everything is fully incorporated.
2
Spread mayo in an even layer on each slice of sourdough bread. Flip two slices over and divide the chicken mixture and spread in an even layer. Top with a slice of mozzarella and cheddar cheese. Top with remaining slice of sourdough, mayo side up.
3
Cooking Panda | Appetizers | A
Buffalo Chicken Grilled Cheese
Heat a skillet over medium heat and add butter to melt. Place each sandwich in the skillet. Let cook for about 5 minutes, until the bread is golden. Flip and cook the other side until golden.
Cooking Panda | 13
featured productS StarKist Premium White Chicken Slap Ya Mama Cajun Pepper Sauce
serves 2 people
serves 4 people
Chicken Bacon Ranch Pizza Prep Time 10 minutes
|
cooking Time 20 minutes
Ingredients •
1 ball pizza dough
•
⅓ cup ranch dressing
•
2 cups mozzarella cheese
•
1 pouch StarKist Premium White Chicken
•
½ cup cooked bacon
•
¼ cup green onions
Directions
1
Cooking Panda | 14
Preheat oven to 450 degrees Fahrenheit.
2
Roll out pizza dough stretching it until it is about a 10 inch round and place on a sheet pan.
3
Spread ranch dressing in an even layer, leaving about an inch around the edges for the crust.
4
Top with mozzarella cheese, StarKist Premium White Chicken, crumbled bacon and green onions.
5
Bake for 15-20 minutes or until the cheese is melted and the crust is golden brown.
6
Let cool for 5 minutes before slicing and serving.
featured productS StarKist Premium White Chicken
Cooking PandaCovered | Appetizers | A Chocolate Peanut Butter Pretzel Cake
Serves people
4
Chilaquiles Prep Time 5 minutes
|
Cooking Time 10 minutes
Ingredients •
1 can Pacific Coast Producers Fire Roasted Salsa
•
1 cup chicken broth
•
12 corn tortillas, cut into wedges (dried tortillas)
•
¼ cup vegetable oil
•
1 teaspoon salt
•
Fried eggs, avocado, queso fresco, cilantro for serving
Directions
1
Heat vegetable oil in a large skillet over medium high heat. Add tortilla wedges and fry until golden. Transfer to a paper towel lined baking sheet to drain off any excess oil and season with salt.
2
To the same skillet, add can of Pacific Coast Producers Fire Roasted Salsa and chicken broth. Bring to a boil, then reduce heat and simmer for 5 minutes. Once sauce has slightly reduced, add in prepared tortillas. Toss until fully coated and let cook for 2-3 minutes.
3
Transfer cooked tortillas to a serving plate and top with fried eggs, avocado, queso fresco and cilantro. *You can also use 4 cups of store bought tortilla chips instead of frying your own.
Cooking Panda | Appetizers | A
Chilaquiles
Cooking Panda | 17
featured productS Pacific Coast Producers Fire Roasted Salsa
Serves 4 people
Chili Lime Fish Tacos Prep Time 10 minutes
|
Cooking Time 20 minutes
Ingredients Spicy Cod Fish
Chili Lime Crema
•
4 pieces cod
•
¼ cup mayo
•
½ teaspoon salt
•
¼ cup greek yogurt
•
½ teaspoon pepper
•
1 tablespoon Tajín Clásico Seasoning
•
1 teaspoon cumin
•
1 lime, zested and juiced
•
2 tablespoons Tajín Clásico Seasoning Crunchy Slaw
Assembly
•
2 cups cabbage, shredded
•
8 corn tortillas
•
¼ cup cilantro, chopped
•
Pickled onion and chopped cilantro for garnish
•
2 tablespoons chili lime crema
Directions
1 2 3
Pat cod fish filets with a paper towel to soak up any residual water, then season with salt, pepper, cumin, and Tajín Clásico Seasoning. Combine all ingredients for chili lime crema in a bowl and transfer to the fridge until ready to use. Toss all ingredients for the crunchy slaw together and set aside until ready to assemble tacos.
4
Heat oil in a skillet over medium high heat. Sear prepared cod filets on each side for 2-3 minutes. The fish should have a nice sear and start to flake when it’s done.
5
Char tortillas over an open flame on the burner for about 30 seconds on each side, if accessible. Alternatively, heat a skillet over high heat and cook on both sides for 30 seconds. Stack tortillas on a plate and cover with a towel to keep warm.
6
To assemble tacos, stack two tortillas on top of each other. Spread a thin layer of chili lime crema on the bottom and top with a seared cod filet. Add a scoop of slaw on top and finish with a few pickled onions and chopped cilantro for garnish.
featured productS Cooking Panda | 18
Tajín Clásico Seasoning
Chili Lime Fish Tacos
Cooking Panda | Appetizers | A
Serves 4 people
Chimichurri Flank Steak Prep Time 15 minutes
|
Cooking Time 15 minutes
Ingredients •
tablespoons Paleo Powder FODMAP All Purpose 3 Seasoning Blend
•
1 ½ lbs flank steak
•
2 tablespoons oil
•
1 cup parsley
•
1 cup cilantro
•
¼ cup oregano
•
2 garlic cloves, chopped
•
1 shallot, chopped
•
1 tablespoon red pepper flakes
•
¼ cup red wine vinegar
•
cup Star Fine Foods Premium First Harvest Extra ½ Virgin Olive Oil
Directions
1
Season flank steak with Paleo Powder FODMAP All Purpose Seasoning Blend and let sit while making chimichurri.
2
In a food processor, add parsley, cilantro, oregano, garlic, shallot, red pepper flakes, red wine vinegar and Star Fine Foods Premium First Harvest Extra Virgin Olive Oil. Pulse until herbs are finely chopped and well combined.
3
4
Cooking Panda | Appetizers | A
Chimichurri Flank Steak
Cooking Panda | 21
Heat oil in a large cast iron pan over medium high heat. Once oil starts to shimmer, sear steak and cook for 3-4 minutes on each side, depending on the thickness of the steak. Let the steak rest for 10 minutes before slicing. To serve, arrange slices on a platter and spoon over chimichurri sauce.
featured productS Paleo Powder FODMAP All Purpose Seasoning Blend Star Fine Foods Premium First Harvest Extra Virgin Olive Oil
Serves 8-10 people
Chips and Dip Board Prep Time 15 minutes
|
Cooking Time 0 minutes
Ingredients Chips
Dips
•
1 bag PigOut Pigless Pork Rinds: Nacho Cheese
•
1 can Pacific Coast Producers Fire Roasted Salsa
•
3 bags RITZ Cheddar Cheese Crispers
•
2 cups guacamole
•
1 bag HIPPEAS Sriracha Sunrise
•
2 cups french onion dip
•
1 bag tortilla chips
•
2 cups nacho dip, warmed
•
2 cups hummus
Directions
1 2
Cooking Panda | 22
Place all dips into separate bowls and place on a large board, leaving space around each bowl. Fill empty spaces with each flavor of chip and serve immediately.
featured productS PigOut Pigless Pork Rinds: Nacho Cheese RITZ Cheddar Cheese Crispers HIPPEAS Sriracha Sunrise Pacific Coast Producers Fire Roasted Salsa
Cooking Panda | Appetizers | A
Chips and Dip Board
Chocolate Macadamia Nut Mousse Cups Prep Time 2 hours
|
Yield 4 cups
Cooking Time 10 minutes
Ingredients •
2 cups heavy cream
•
¼ cup Torani Sugar Free Chocolate Macadamia Nut Syrup
•
¼ cup cocoa powder
•
½ cup melted chocolate
•
3 large brownies, crumbled
•
Whipped cream, chocolate shavings and chopped macadamia nuts for garnish
Directions
Cooking Panda | Appetizers | A
Chocolate Macadamia Nut Mousse Cups
Cooking Panda | 25
1
In a mixing bowl, whip together heavy cream, cocoa powder and Torani Sugar Free Chocolate Macadamia Nut Syrup until stiff peaks from. Gently fold in melted chocolate and mix until smooth.
2
In four glasses, fill with crumbled brownies. Top with mousse and transfer to the fridge to set for at least 2 hours.
3
When ready to serve, top with a dollop of whipped cream and garnish with chocolate shavings and chopped macadamia nuts.
featured productS Torani Sugar Free Chocolate Macadamia Nut Syrup
Collagen Caramel Frappuccino Prep Time 2 minutes
|
serves 2 people
Cooking Time 3 minutes
Ingredients •
3 cups ice
•
4 shots espresso
•
1 cup Sweetened Caramel nutpod
•
2 packets Tonic Products Beauty Tonic Beauty Collagen
•
2 tablespoons caramel sauce
•
Whipped cream, caramel sauce and pirouette cookies for garnish
Directions
Cooking Panda | 26
1
In a blender, add all ingredients (except for garnishes) and blend until smooth.
2
Drizzle caramel sauce in two glasses then pour in frappuccino.
3
Top with whipped cream, a drizzle of caramel sauce and a pirouette cookie.
featured productS Sweetened Caramel nutpod Tonic Products Beauty Tonic Beauty Collagen
Collagen Caramel Frappuccino
Cooking Panda | Appetizers | A
Serves 4 people
Creamy Cajun Shrimp Alfredo Prep Time 15 minutes
|
Cooking Time 25 minutes
Ingredients •
10 oz fettuccine
•
5 garlic cloves, minced
•
1 tablespoon olive oil
•
1 teaspoon red pepper flakes
•
1 lb raw shrimp
•
½ cup white wine
•
1 teaspoon salt
•
2 cups heavy cream
•
1 teaspoon pepper
•
½ cup parmesan cheese
•
¼ cup + 2 tablespoons Slap Ya Mama Pepper Cajun Sauce (divided)
•
¼ cup parsley, chopped (for garnish)
•
2 tablespoons butter
Directions
1 2 3
Cooking Panda | Appetizers | A
Creamy Cajun Shrimp Alfredo
Bring a large pot of water to a boil. Generously salt and add fettuccine noodles. Cook until al dente according to package directions. Strain pasta and set aside. Season shrimp with salt and pepper. Heat oil in a large skillet over medium high heat. Add shrimp and cook until shrimp just turn pink and start to curl, about 4 minutes. Transfer to bowl and toss with Slap Ya Mama Pepper Cajun Sauce. Reduce heat to medium and add butter. Once it melts add garlic and red pepper flakes. Saute until garlic is fragrant, about 30 seconds.
4
Deglaze the pan with white wine. Stir and scrape up any of the browned bits in the bottom of the pan. Let reduce for 3-4 minutes.
5
Once reduced, add heavy cream and bring to a simmer. Reduce heat to low, stir in parmesan cheese and remaining Slap Ya Mama Pepper Cajun Sauce. Season with salt and pepper to taste.
6 7
Toss in cooked fettuccine and stir until all pasta is coated. Divide among bowls, top with cooked shrimp and garnish with chopped parsley.
featured productS Cooking Panda | 29
Slap Ya Mama Pepper Cajun Sauce
Serves 2 people
Crunchy Baked Apples Prep Time 10 minutes
|
Cooking Time 40 minutes
Ingredients •
2 large apples
•
¼ cup butter
•
1 package Calbee Fruit & Granola
•
½ cup water
•
¼ cup sugar
•
1 teaspoon cornstarch
•
1 tablespoon cinnamon
•
Vanilla ice cream for serving
•
¼ cup flour
Directions
1 2 3
Cooking Panda | 30
Preheat oven to 375 degrees Fahrenheit and grease a baking dish. Cut the tops off each apple and hollow out the insides. Place in a greased baking dish. In a bowl combine Calbee Fruit & Granola, sugar, cinnamon, flour and butter until well combined. Fill apples with the granola topping.
4
Mix water with cornstarch until smooth, then pour around apples. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-20 minutes, depending on the size of apples.
5
Top the apples with a scoop of ice cream and a drizzle with the caramel sauce that formed around the apples.
featured productS Calbee Fruit & Granola
Cooking Panda | Appetizers | A
Crunchy Baked Apples
Crusty Sundried Tomato Basil Bread Prep Time 4 hours
|
Cooking Time 45 minutes
Ingredients •
1 packet active dry yeast (2 ¼ teaspoons)
•
3 ¼ cups flour
•
1 ½ teaspoons salt
•
1 ½ cups warm water
•
tablespoon Green Garden Organic Freeze 1 Dried Basil
•
1 ½ cups dried sun dried tomatoes, chopped
•
½ cup mozzarella cheese
•
1 tablespoon olive oil
Directions
1
Take dough from the bowl and shape into a ball. Coat a large bowl with olive oil and place the dough ball in the middle and cover with a towel. Let rise until doubled in size, about 2 hours.
3
Once the dough has risen, remove from the bowl and punch down the dough. Gently fold the dough over itself and knead back into a ball. Place in a small bowl, seam side down and cover with a towel. Let rise again until doubled in size. When it has doubled in size, preheat the oven to 450 degrees Fahrenheit and place the empty dutch oven inside.
4
Once the oven is preheated, remove dough from the bowl and place on parchment paper. Score a slit in the middle with a sharp knife, then carefully place in the hot dutch oven. Cover with the lid and bake for 30 minutes.
6
Crusty Sundried Tomato Basil Bread
Cooking Panda | 33
In a mixing bowl, combine flour, yeast and salt. Slowly add warm water and gently mix together until the dough starts to come together. Add in Green Garden Organic Freeze Dried Basil, chopped sundried tomatoes and mozzarella cheese.
2
5
Cooking Panda | Appetizers | A
Serves 4-6 people
After 30 minutes, take the lid off and bake for an additional 15 minutes, until the crust is golden and crispy. Let cool before serving and slicing.
featured productS Green Garden Organic Freeze Dried Basil
serves 1 person
Dalgona White Russian Prep Time 2 minutes
|
cooking Time 5 minutes
Ingredients •
2 tablespoons instant coffee
•
2 tablespoons water
•
2 tablespoons sugar
•
2 oz vodka
•
1 oz kahlua
•
1 oz Sugar Free Torani Chocolate Macadamia Nut Syrup
•
2 oz half n half
Directions
Cooking Panda | 34
1
In a small bowl add instant coffee, water and sugar. Whip with an electric mixer until light, fluffy and soft peaks form.
2
In a rocks glass add vodka, kahlua, Sugar Free Torani Chocolate Macadamia Nut Syrup half n half and ice. Top with a dollop of whipped coffee.
featured productS Sugar Free Torani Chocolate Macadamia Nut Syrup
Dalgona White Russian
Cooking Panda | Appetizers | A
Serves 8 people
Gooey Hot Chocolate Cake Prep Time 15 minutes
|
Cooking Time 10 minutes
Ingredients •
1 Ibarra Table Chocolate Tablet
Chocolate Sauce
•
½ cup butter
•
1 cup water
•
1 cup sugar
•
⅔ cup sugar
•
4 eggs
•
2 tablespoons butter
•
1 teaspoon vanilla extract
•
1 Ibarra Table Chocolate Tablet
•
2 cups flour
•
2 teaspoons baking powder
•
¾ cup cocoa powder
•
½ teaspoon salt
•
½ cup coffee
Directions
1 2
Melt Ibarra Table Chocolate Tablet and butter together and let cool.
3
In a mixing bowl, add eggs, sugar and vanilla. Beat until the mixture turns pale and fluffy. Mix in cooled chocolate and butter. Fold in flour, baking powder, cocoa powder and salt until just combined.
4 5 6
Cooking Panda | Appetizers | A
Gooey Hot Chocolate Cake
Cooking Panda | 37
Preheat oven to 350 degrees Fahrenheit and grease an 8 inch baking dish.
Gently mix in hot coffee then pour batter into the prepared baking dish. Bake for 25-30 minutes. In a saucepan add water, sugar, butter and Ibarra Table Chocolate Tablet. Heat over medium heat and cook until melted. Pour chocolate syrup over the cake right after it is taken out of the oven. Allow to cool for at least 10 minutes before serving with ice cream.
featured productS Ibarra Table Chocolate Tablet
Honey Sriracha Chicken Tenders Prep Time 15 minutes
|
Serves 4 people
Cooking Time 10 minutes
Ingredients •
1 egg
•
¼ cup milk
•
1 cup (3 bags) HIPPEAS Sriracha Sunrise, finely ground
•
1 lbs chicken fillets
•
¼ cup sriracha
•
¼ cup honey
•
1 teaspoon rice vinegar
•
1 teaspoon soy sauce
•
1 lime, juiced
Directions
1
In two shallow bowls, add whisked egg and milk in one and finely ground HIPPEAS Sriracha Sunrise in the other.
2
Season chicken fillets with salt and pepper. Dip each piece of chicken in the egg mixture followed by the HIPPEAS Sriracha Sunrise and place a plate.
3
Heat oil in a large skillet over medium high heat. Pan fry the chicken tenders until golden on each side, about 4-5 minutes per side.
4
In a small saucepan, heat sriracha, honey, rice vinegar, soy sauce and lime juice, until simmering then remove from heat. Once chicken is done, toss in the sauce until fully coated.
5
Serve with ranch and enjoy immediately. * OVEN DIRECTIONS: Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with foil and spray with oil. Spray the top of the chicken with oil. Bake for 15-20 minutes, until they are golden brown.
featured productS Cooking Panda | 38
HIPPEAS Sriracha Sunrise
Honey Sriracha Chicken Tenders
Cooking Panda | Appetizers | A
Serves 4 people
Hot Chocolate Pancakes Prep Time 5 minutes
|
Cooking Time 20 minutes
Ingredients •
1 cup flour
•
1 egg
•
¼ cup unsweetened cocoa powder
•
1 ¼ cups buttermilk
•
⅓ cup sugar
•
2 tablespoons butter, melted
•
1 teaspoon baking powder
•
2 Ibarra Table Chocolate Tablet
•
½ teaspoon baking soda
•
¼ cup heavy cream
•
¼ teaspoon salt
•
Mini marshmallows for garnish
Directions
1
Cooking Panda | Appetizers | A
Hot Chocolate Pancakes
Cooking Panda | 41
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda and salt.
2
In a separate bowl, whisk together buttermilk, egg and melted butter. Pour into the dry ingredients and stir until just combined.
3
Heat a large skillet over medium heat. Coat with cooking spray and pour ¼ cup of batter into the pan. Cook until bubbles have formed and the edges have set. Place cooked pancakes on a baking sheet in the oven to keep warm.
4
Melt Ibarra Table Chocolate Tablet and heavy cream in the microwave for 1 minute and whisk until smooth.
5
Stack pancakes on a plate and top with mini marshmallows and drizzle with the warm chocolate sauce.
featured productS Ibarra Table Chocolate Tablet
Serves 2 people
Mango Beauty Bowl Prep Time 5 minutes
|
Cooking Time 5 minutes
Ingredients •
¼ cup Langers Juice Mango Nectar
•
1 packet Tonic Products Beauty Tonic Beauty Collagen
•
½ cup frozen mangos
•
2 frozen banana
•
¼ cup frozen strawberries
•
¼ cup coconut milk
•
Sliced mango, sliced strawberries, shredded coconut and Calbee Fruit & Granola for garnish
Directions
1 2
In a high powered blender, add all ingredients (except for garnishes) and blend until smooth, about 3-5 minutes. The mixture should be thick and creamy. Scoop out into a bowl and top with sliced mangos, sliced strawberries, shredded coconut and Calbee Fruit & Granola.
Cooking Panda | 42
featured productS Calbee Fruit & Granola Langers Juice Mango Nectar Tonic Products Beauty Tonic Beauty Collagen
Cooking Panda | Appetizers | A
Mango Beauty Bowl
SERVES 2-4 people
Nacho Onion Ring Tower Prep Time 15 minutes
|
Cooking Time 10 minutes
Ingredients •
1 (3.5 oz) bag PigOut Pigless Pork Rinds: Nacho Cheese
•
1 large onion
•
½ cup flour
•
½ teaspoon baking powder
•
1 teaspoon salt
•
¼ cup seltzer water
•
½ cup nacho cheese
Directions
1
Place onion rounds in a bowl of water to dilute the surfer content.
2
Add PigOut Pigless Pork Rinds: Nacho Cheese to a food processor and pulse until finely ground then transfer to a shallow bowl.
3
In a bowl, combine flour, salt, baking powder and seltzer water and mix until smooth.
4 5 6
Cooking Panda | Appetizers | A
Nacho Onion Ring Tower
Cooking Panda | 45
Drain onions from water and pat dry. Dip onions in batter followed by finely ground PigOut Pigless Pork Rinds: Nacho Cheese. Transfer prepared onion rings to a greased air fryer basket. Spray onion rings with cooking spray and air fry at 375 degrees Fahrenheit for 10 minutes. To serve, stack onion rings in a tower and pour warm nacho cheese sauce over the tower.
featured productS PigOut Pigless Pork Rinds: Nacho Cheese
Peanut Butter Chocolate Pastry Braid Prep Time 10 minutes
|
Cooking Time 20 minutes
Ingredients •
Little Secrets Peanut Butter Crispy Wafers in 4 Dark Chocolate
•
1 sheet puff pastry, thawed if frozen
•
1 chocolate bar
•
2 tablespoons peanut butter
•
1 egg, beaten
•
1 tablespoon peanuts, chopped
Directions
1 2 3
Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place the chocolate bar in the middle of the puff pastry. With a sharp knife, make 4 cuts on each corner of the chocolate bar, going from the edge of the pastry to the top of the chocolate bar. Make diagonal cuts down the puff pastry on both sides of the chocolate bar, creating 7 equal strips. Discard the corner pieces of puff pastry.
4
Spread peanut butter on top of the chocolate bar and sprinkle with chopped Little Secrets Peanut Butter Crispy Wafers in Dark Chocolate. Fold the top and bottom flaps of puff pastry over the chocolate bar.
5
Start braiding by criss crossing the pastry strips over one another, pinching the last strips together. Brush pastry with egg wash and sprinkle with chopped peanuts.
6
Cooking Panda | 46
Serves 1 person
Bake for 20 minutes, until the pastry is golden. Let the pastry cool then dust with powdered sugar.
featured productS Little Secrets Peanut Butter Crispy Wafers in Dark Chocolate
Peanut Butter Chocolate Pastry Braid Cooking Panda | Appetizers | A
serves 2 people
Popsicle Mocktail Prep Time 2 minutes
|
Cooking Time 0 minutes
Ingredients •
1 can Poppi Strawberry Lemon Probiotic Soda
•
2 strawberry popsicles
•
Lime wheel for garnish
Directions
1 2
Place popsicles in each wine glass. Top with Poppi Strawberry Lemon Probiotic Soda. Stir with popsicles to help incorporate the melted popsicle. Garnish with a lime wheel. * Make it boozy by adding a shot of your favorite alcohol.
featured productS Cooking Panda | Appetizers | A
Popsicle Mocktail
Cooking Panda | 49
Poppi Strawberry Lemon Probiotic Soda
Serves 1 person
Prebiotic Mocktail Prep Time 2 minutes
|
Cooking Time 0 minutes
Ingredients •
1 can Poppi Strawberry Lemon Probiotic Soda
•
3 strawberries, chopped
•
3 mint leaves
•
Juice of half a lemon
•
Ice
Directions
1 2
Cooking Panda | 50
In a tall glass, add strawberries, mint, honey and lemon juice and muddle. Fill glass with ice and top with Poppi Strawberry Lemon Probiotic Soda.
featured productS Poppi Strawberry Lemon Probiotic Soda
Prebiotic Mocktail
Cooking Panda | Appetizers | A
Pumpkin Cranberry Baked Oat Cups Prep Time 5 minutes
|
Serves 4 people
Cooking Time 20 minutes
Ingredients •
2 cups KIND Cranberry Almond Oatmeal
•
1 teaspoon baking powder
•
1 can pumpkin puree
•
1 teaspoon pumpkin pie spice
•
½ cup milk
•
Pinch of salt
•
2 eggs
•
¼ cup brown sugar
Directions
1 2 3
Cooking Panda | Appetizers | A
Pumpkin Cranberry Baked Oat Cups
Cooking Panda | 53
Preheat oven to 350 degrees Fahrenheit and grease 4 ramekins. Combine all ingredients in a blender and blend until smooth. Pour batter evenly among prepared ramekins. Bake for 20-25 minutes. Let sit for 5 minutes before serving.
featured productS KIND Cranberry Almond Oatmeal
serves 4 people
Salmon Farro Bowl Prep Time 15 minutes
|
cooking Time 45 minutes
Ingredients Slow Roasted Salmon
Herby Farro Salad
•
1 pound fresh salmon
•
•
salt and pepper to taste
1 cup Bob’s Red Mill Organic Farro, cooked and cooled
•
cup Star Fine Foods Premium First Harvest Extra ¼ Virgin Olive Oil
•
1 cucumber, sliced
•
3 radishes, sliced
•
½ stick butter
•
½ cup parsley, chopped
•
1 lemon, sliced
•
¼ cup dill, chopped
•
¼ of red onion, sliced
•
¼ cup mint, chopped
•
2 tablespoons capers
•
cup Star Fine Foods Premium First Harvest Extra ¼ Virgin Olive Oil
•
1 lemon, zested and juiced
•
2 tablespoons red wine vinegar
•
1 tablespoon honey
Directions
1
Cook Bob’s Red Mill Organic Farro according to package directions and transfer to the fridge to let cool.
2
Preheat oven to 325 degrees Fahrenheit. Season salmon with salt and pepper and set aside in a baking dish. Heat butter in a skillet over medium-high heat. Cook until butter starts to brown. Add Star Fine Foods Premium First Harvest Extra Virgin Olive Oil, sliced lemon, sliced red onion and capers and season with salt and pepper.
3
Pour the butter mixture over the salmon and transfer to the oven. Bake for 12-15 minutes, depending on the thickness of the fish. Let salmon cool.
4
Once farro has cooled, add all ingredients in the salad ingredients and toss together.
5
To serve, divide farro salad among bowls and top with hunks of prepared salmon. Garnish with additional dill sprigs and enjoy with a glass of white wine.
Cooking Panda | 54
featured productS Star Fine Foods Premium First Harvest Extra Virgin Olive Oil Bob’s Red Mill Organic Farro
Cooking Panda | Appetizers | A
Salmon Farro Bowl
Sheet Pan Pork Chops with Roasted Apple Bacon Brussel Sprouts Prep Time 15 minutes
|
Serves 4 people
Cooking Time 35 minutes
Ingredients •
3 tablespoons Paleo Powder Herbed Salt Free
•
½ cup sage leaves
•
2 tablespoons maple syrup
•
2 large pork chops
•
2 tablespoons dijon mustard
•
1 lb brussel sprouts, stems cut off and sliced in half
•
¼ cup apple cider vinegar
•
1 honeycrisp apple, chopped
•
2 garlic cloves, grated
•
8 slices bacon, chopped
•
½ teaspoon red pepper flakes
Directions
1 2
Arrange bacon slices on the sheet pan and place in the oven for 10-15 minutes, until crispy and fat has rendered. Transfer bacon to a paper towel lined plate and reserve bacon fat for the marinade.
3
In a small bowl, mix together Paleo Powder Herbed Salt Free, maple syrup, dijon mustard, apple cider vinegar, garlic, red pepper flakes and reserved bacon fat.
4
Toss the halved brussel sprouts, chopped apple and sage with half of the prepared marinate. Coat the pork chops in the remaining half of the marinade.
5
Place pork chops in the middle of the sheet pan and spread the brussel sprouts and apples around.
6 7
Cooking Panda | Appetizers | A
Sheet Pan Pork Chops with Roasted Apple Bacon Brussel Sprouts
Preheat oven to 450 degrees Fahrenheit and line a sheet pan with foil.
Transfer the sheet pan to the oven and bake for 15 minutes, then flip pork and stir the brussel sprouts and apples. Bake for an additional 5-10 minutes, depending on the thickness of pork. Let pork rest for at least 5 minutes before serving and slicing. To serve, crumble bacon and stir into the brussel sprouts and apples. Scoop onto a plate with sliced pork.
Cooking Panda | 57
featured productS Paleo Powder Herbed Salt Free
serves 4 people
Skillet Roasted Chicken with Creamy Squash Farro Prep Time 15 minutes
|
Cooking Time 25 minutes
Ingredients •
2 tablespoon oil (divided)
•
½ cup white wine
•
1 lb chicken thighs
•
4 cups water
•
1 teaspoon salt
•
2 tablespoons Yondu Vegetable Umami
•
½ teaspoon pepper
•
1 cup Bob’s Red Mill Organic Farro
•
1 shallot, minced
•
•
3 cloves garlic, minced
1 small butternut squash, peeled and cubed (about 2 cups)
•
2 teaspoons thyme
•
1 cup kale, destemed and thinly sliced
•
½ cup parmesan cheese
Directions
1
Preheat oven to 400 degrees Fahrenheit.
2
Season chicken thighs with salt and pepper. Heat half of the oil in a large cast iron skillet over medium high heat. Add chicken thighs skin side down and sear until golden brown, about 5-7 minutes. Flip chicken and transfer to the oven and cook for 20-25 minutes. Once juices run clear, remove from the oven and transfer to a serving platter.
3
Heat oil in a large skillet to medium and add minced shallot, garlic and thyme. Saute until fragrant then add Bob’s Red Mill Organic Farro and toast for a few minutes. Deglaze the pan with white wine and let reduce until the wine is nearly gone.
4
Pour in water. Once simmering add Yondu Vegetable Umami and cubed butternut squash. Let simmer for 30-40 minutes, until farro is al dente, then stir in kale and parmesan cheese. Season with salt and pepper.
5
Divide farro among plates and top with one or two roasted chicken thighs. Garnish with thyme and shaved parmesan.
Cooking Panda | 58
featured productS Yondu Vegetable Umami Bob’s Red Mill Organic Farro
Cooking PandaRoasted | Appetizers | A Skillet Chicken with Creamy Squash Farro
Serves 8-10 people
Spiced Fall Sangria Prep Time 2 hours
|
Cooking Time 0 minutes
Ingredients •
½ cup Langers Pineapple Orange Guava Juice
•
1 lemon, sliced
•
1 bottle dry red wine
•
1 orange, sliced
•
1 cup apple cider
•
4 cinnamon sticks
•
½ cup spiced rum or brandy
•
1 (12 oz) can ginger beer
•
1 honeycrisp apple, sliced
Directions
Cooking Panda | Appetizers | A
Spiced Fall Sangria
Cooking Panda | 61
1
Add all sangria ingredients (except ginger beer) to a large pitcher. Stir to combine then transfer to the fridge for 2-4 hours before serving.
2
When ready to serve, top with ginger beer then pour into glasses filled with ice.
featured productS Langers Pineapple Orange Guava Juice
Serves 4 people
Sushi Bake Prep Time 15 minutes
|
Cooking Time 15 minutes
Ingredients •
1 ½ cups cooked white rice
•
¼ cup mayo (preferably Japanese)
•
1 ½ tablespoons rice vinegar
•
2 oz cream cheese
•
1 ½ tablespoons sugar
•
1 tablespoon sriracha
•
½ tablespoon salt
•
½ cup mayo
•
1 tablespoon furikake
•
•
8 oz imitation crab
imMe Organic Sea Salt Premium Roasted Seaweed, g sliced avocado and sliced cucumber for serving
Directions
1
Cooking Panda | 62
Preheat oven to 450 degrees Fahrenheit grease a baking dish.
2
Microwave rice vinegar, sugar and salt and pour into cooked rice. Fold until rice is well coated. Spread into prepared baking dish and sprinkle with furikake.
3
In a bowl, combine imitation crab, cream cheese, mayo and sriracha and mix until well combined. Spread in an even layer over the rice. Drizzle with mayo and sriracha and sprinkle with additional furikake. Place in the oven and bake for 10-15 minutes or until bubbly and crispy on top.
4
To serve, place a scoop on gimMe Organic Sea Salt Premium Roasted Seaweed with sliced avocado and sliced cucumber.
featured productS gimMe Organic Sea Salt Premium Roasted Seaweed
Cooking Panda | Appetizers | A
Sushi Bake
Thai Red Curry Meatballs Prep Time 15 minutes
|
Serves 4 people
Cooking Time 30 minutes
Ingredients Spicy Meatballs
Thai Red Curry
•
1 lb ground pork
•
1 shallot, diced
•
1 bag HIPPEAS Sriracha Sunrise, finely ground
•
2 cloves garlic, minced
•
1 egg
•
1 tablespoon ginger, minced
•
½ cup green onion, finely chopped
•
2 tablespoons red curry paste
•
2 garlic cloves, grated
•
1 can coconut cream
•
1 teaspoon grated ginger
•
1 tablespoon fish sauce
•
1 tablespoon fish sauce
•
2 tablespoons brown sugar
•
1 tablespoon brown sugar
•
1 lime, juiced
•
1 teaspoon sriracha
•
Chopped cilantro and green onions for garnish
•
1 teaspoon salt
•
White rice for serving
•
1 teaspoon pepper
Directions
1
In a large bowl, combine ground pork, finely ground HIPPEAS Sriracha Sunrise, egg, chopped green onions, garlic, ginger, fish sauce, brown sugar, sriracha, salt and pepper. Mix until just combined. Scoop and roll into about 1 inch balls.
2
Heat oil in a large skillet over medium high heat. Pan fry meatballs until golden on all sides, about 3 minutes per side. Transfer meatballs to a separate plate and set aside.
3 4
Cooking Panda | Appetizers | A
Thai Red Curry Meatballs
To the same skillet, add diced shallot, minced garlic and ginger. Saute until translucent, about 3 minutes. Add red curry paste and stir to coat the shallots, then pour in coconut cream, fish sauce, brown sugar and lime juice. Bring sauce to a simmer. Add meatballs back to the skillet and let cook in the sauce for 10-15 minutes. Garnish with cilantro and green onions. Serve with cooked white rice.
Cooking Panda | 65
featured productS HIPPEAS Sriracha Sunrise
Serves 4 people
Toasted Ravioli Prep Time 15 minutes
|
Cooking Time 25 minutes
Ingredients •
Quick Marinara
•
Toasted Ravioli
•
tablespoons Star Foods Premium First Harvest 2 Olive Oil
•
2 (10 oz) packages fresh cheese ravioli
•
1 cup breadcrumbs
•
1 tablespoon Green Garden Organic Freeze Dried Basil
•
2 eggs
•
3 tablespoons milk
•
½ cup grated parmesan cheese
•
1 can San Marzano tomatoes
•
3 garlic cloves, minced
•
1 tablespoon Green Garden Organic Freeze Dried Basil
•
½ teaspoon salt
•
½ teaspoon pepper
•
1 teaspoon sugar
Directions
1
Heat Star Foods Premium First Harvest Olive Oil in a small saucepan over medium heat. Add minced garlic and saute until fragrant, about 30 seconds. Add canned San Marzano tomatoes and season with Green Garden Organic Freeze Dried Basil, salt, pepper and sugar.
2
Bring to a simmer and cook for 10 minutes. Stir occasionally and smash down tomato chunks with the back of a wooden spoon. Transfer to a jar until ready to serve.
3
In a shallow bowl combine eggs and milk. In another shallow bowl add breadcrumbs and grated parmesan cheese.
4
Dip each ravioli in the egg mixture followed by the breadcrumb mixture. Place on a baking sheet and transfer to the freezer for at least 30 minutes before frying.
5
Heat oil in a large pot to 350 degrees Fahrenheit. Carefully drop in ravioli and fry until golden brown, about 3-4 minutes.
6
Serve with prepared marinara sauce.
Cooking Panda | 66
featured productS Green Garden Organic Freeze Dried Basil Star Foods Premium First Harvest Olive Oil
Cooking Panda | Appetizers | A
Toasted Ravioli
serves 4 people
Umami Ramen Noodles Prep Time 5 minutes
|
Cooking Time 30 minutes
Ingredients •
4 cups water
•
2 garlic cloves
•
2 tablespoons Yondu Vegetable Umami
•
1 tablespoon ginger, sliced
•
½ cup dried shiitake mushrooms
•
1 tablespoon white miso paste
•
1 sheet kombu
•
8 oz ramen noodles
•
⅛ cup mirin
•
•
½ cup green onions
Optional toppings: Soft boiled egg, sliced green onions, sauteed mushrooms, gimMe Organic Sea Salt Premium Roasted Seaweed
Directions
1
Cooking Panda | Appetizers | A
Umami Ramen Noodles
Cooking Panda | 69
Bring water to a boil in a large pot. Once boiling, add Yondu Vegetable Umami, dried shiitake mushrooms, kombu, mirin, green onion, garlic and white miso paste. Let broth simmer for about 20 minutes, then strain.
2
In a small pot, boil ramen noodles according to package directions and drain.
3
Divide noodles among bowls, top with broth and any of the optional toppings.
featured productS Yondu Vegetable Umami gimMe Organic Sea Salt Premium Roasted Seaweed
Serves 1 person
Wafer Brownie Sundae Prep Time 10 minutes
|
Cooking Time 0 minutes
Ingredients •
4 Little Secrets Peanut Butter Crispy Wafers in Dark Chocolate, chopped
•
3 large brownies
•
1 large scoop of vanilla ice cream
•
¼ cup chocolate fudge
Directions
1 2
Cooking Panda | 70
In a shallow bowl, stack brownies and top with a large scoop of vanilla ice cream. Drizzle chocolate fudge, then sprinkle chopped Little Secrets Peanut Butter Crispy Wafers in Dark Chocolate on top and serve immediately.
featured productS Little Secrets Peanut Butter Crispy Wafers in Dark Chocolate
Wafer Brownie Sundae
Cooking Panda | Appetizers | A
Serves 4 people
Whipped Feta Dip Prep Time 5 minutes
|
Cooking Time 5 minutes
Ingredients •
8 oz feta, room temperature
•
½ teaspoon red pepper flakes
•
4 oz cream cheese, room temperature
•
1 tablespoon olive oil
•
½ cup sour cream, room temperature
•
1 tablespoon honey
•
1 lemon, zested and juiced
•
•
1 garlic clove
Olive oil, red pepper flakes and chopped parsley for garnish
•
1 teaspoon salt
•
RITZ Cheddar Cheese Crispers for serving
Directions
1
Cooking Panda | Appetizers | A
Whipped Feta Dip
Cooking Panda | 73
Add all ingredients to a food processor and pulse until smooth and creamy.
2
Pour dip into a serving bowl and drizzle with olive oil, a sprinkle of red pepper flakes and chopped parsley.
3
Serve with RITZ Cheddar Cheese Crispers.
featured productS RITZ Cheddar Cheese Crispers
White Chocolate Cranberry Oatmeal Cookies Prep Time 24 hours
|
yield 16 cookies
cooking Time 15 minutes
Ingredients •
1 cup butter, softened
•
5 packets KIND Cranberry Almond Oatmeal
•
1 ½ cups sugar
•
2 cups flour
•
½ cup brown sugar
•
1 teaspoon baking soda
•
2 eggs
•
½ teaspoon salt
•
2 teaspoons vanilla extract
•
12 oz white chocolate, chopped
Directions
1 2 3
In a mixing bowl, cream together butter, sugar and brown sugar until light and fluffy, about 3 minutes. Add in vanilla and eggs. Mix after each egg and beat for an additional minute. In a separate bowl, combine KIND Cranberry Almond Oatmeal, flour, baking soda, and salt. Slowly add flour mixture to the wet ingredients until just combined. Fold in chopped white chocolate.
4
Scoop out about ¼ cup of dough and shape into balls. Place on a parchment lined baking sheet and cover. Transfer to the fridge for at least 24 hours.
5
Once dough has chilled, preheat oven to 350 degrees Fahrenheit. Bake for 12-15 minutes, until the edges are golden and the middle is still soft.
6
Remove from the oven and let cool on the baking sheet.
Cooking Panda | 74
featured productS KIND Cranberry Almond Oatmeal
White Chocolate Cranberry Oatmeal Cookies
Cooking Panda | Appetizers | A