Mimosa Marmalade Roasted Carrots

Mimosa Marmalade Roasted Carrots

Mimosa Marmalade Roasted Carrots

  • Servings: 4-6
  • Difficulty: easy
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Mimosa Marmalade Roasted Carrots

Ingredients

  • 2 pounds carrots, peeled, tops chopped off, and cut into strips (if carrots are thicker)
  • 1/4 cup Mimosa Marmalade
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon butter, melted
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon McCormick Garlic Powder
  • 1/4 teaspoon McCormick Ground Mustard
  • 1/4 teaspoon McCormick Thyme Leaves
  • 1/8 teaspoon McCormick Ground Cumin
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  1. Preheat oven to 375 degrees F. Line a baking sheet with foil and lightly spray with nonstick cooking spray. Line carrots in a single layer.
  2. In a medium bowl, whisk together all remaining ingredients and pour over carrots. Toss until evenly coated. Bake for 30-45 minutes depending on carrot thickness, until fork tender, stirring after 20 minutes. The carrots will begin to soak up any remaining liquid as they cook. Roast longer for more caramelization. Garnish with fresh parsley if desired.
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Savory Sweet Red Wine Jelly Meatball Sauce

Savory Sweet Red Wine Jelly Meatball Sauce

Savory Sweet Red Wine Jelly Meatball Sauce

  • Difficulty: easy
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Ingredients:

  • 1 Jar Sweet Red Wine Jelly
  • 1 Jar Mimosa Marmalade
  • 1 Jar Cocktail Sauce
  • 2 TBSP Soy Sauce
  • ¼ Cup Water
  • Red Pepper Flakes (optional)
  • 1 to 2 Bags Meatballs

Directions:

  • Bake Meatballs according to directions on package
  • In a saucepan, combined remaining ingredients. Cook on low until jelly has turned liquid, and then simmer until sauce thickens.
  • Pour over meatballs and enjoy!

Sweet Red Wine Jelly and Jalapeno Glaze

Sweet Red Wine Jelly and Jalapeno Glaze

Sweet Red Wine Jelly and Jalapeno Glaze

  • Difficulty: easy
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Ingredients:

1 cup Orange Juice

½ cup Sweet Red Wine Jelly

1 cup fresh Raspberries

½ cup Honey

1 Jalapeno Pepper, stemmed, thinly sliced, and seeded, if desired

*Optional, liquid reserved from cooked ham

Directions:

In a medium saucepan combine reserved ham liquid, orange juice, jelly, berries, honey, and jalapeno.  Bring to a boil.  Reduce heat and simmer 15-20 minutes until syrupy.  Brush over ham while cooking or serve on the side once the ham is cooked.

Margarita Cupcakes

Margarita Cupcakes

Ingredients

  • 1 ½ cups cake flour
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • 1 stick butter, softened
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 2 Tbsp. lime zest
  • ¼ cup lime juice
  • 2 Tbsp. tequila (optional)
  • ½ cup buttermilk
  • Flaky sea salt for garnish (optional)
  • 3 limes, halved then quartered for garnish
  • 1 jar Margarita Jelly

Icing

  • 2 sticks unsalted butter, softened
  • 2 ¾ cups powdered sugar
  • 1 Tbsp. lime juice
  • 3 drops green food coloring
  • Pinch coarse salt

Directions:

  1. Preheat oven to 325 degrees F. Line 12-cup muffin pan with liners. Combine flour, baking powder and salt; set aside.
  2. In a stand mixer with paddle attachment, combine butter and sugar; beat on medium-high until fluffy (3 minutes).
  3. Add eggs one at a time; mix for 10 seconds after each addition.
  4. Add lime zest, juice and tequila; mix.
  5. Reduce speed to low; incorporate dry ingredients in three parts, adding half the buttermilk between additions.
  6. Divide batter equally among muffin cups. Bake until toothpick comes out with just a few crumbs attached (about 25 minutes). Cool in pan 10 minutes. Remove to a rack; cool completely.
  7. For icing, whip butter on medium-high using whisk attachment for 5 minutes. Reduce speed to medium-low; gradually add powdered sugar, scraping sides of bowl until all is incorporated. Mix on medium for 30 seconds. Add lime juice, food coloring and salt; mix on medium-high speed until fluffy.
  8. Carve out a small section of each cupcake and fill with Margarita Jelly. Frost cupcakes and garnish with flakes of sea salt and a lime wedge.