You can’t go wrong with big spicy meatballs…especially when you start to over do it on the turkey and potatoes. The Pueblo Black Garlic hot sauce, with flavours of Scotch Bonnet, create a complex spicy flavour which gives these balls some punch. I also became obsessed with couscous after having it soaked in this zesty roasted red pepper sauce. Couscous walks that perfect line between rice and pasta - similar to an orzo pasta.
Read MoreA tasty holiday appetizer which utilizes some of the creations used in the other 12 Days of Pueblo Recipes! Adding some creamy goat cheese and herby sage honey creates the perfect balance along side the sweet ands spicy cranberry sauce and pecans.
Read MoreSearching for the perfect meat alternative that doesn’t sacrifice any texture? Look no further than Jackfruit, a spiny tropical fruit which can easily resemble the texture of a pulled beef or pork with just a small amount of work. I love the versatility of seasoning the jackfruit with Mexican flavours, as the meat alternative can then be used in bowls, tacos, burritos, nachos, or stuffed peppers!
Read MoreAdd some spicy twists to a traditional pork loin dinner with a tasty Pueblo Chipotle Berry Glaze. I wanted to keep making little changes to more standard dishes . Instead of mashed potatoes - I wanted something with brighter colours and a bit more veggie taste - introducing butternut squash pumpkin sage puree! The Pueblo Cranberry Spice sauce was the “cherry on top” tying everything together as it complemented each part of the dish.
Read MoreI don’t know about you but cranberry sauce has never had much appeal to me…before now. As per usual adding a little spice adds a nice layer of complexity to almost any dish. Go ahead and toss out that can of cranberry sauce that’s been in your pantry for 10 years, you will never use canned again! I used this sauce for my Chipotle Berry Pork Loin and the addition of apples to the cranberry sauce really complimented the pork dish.
Read MoreThe first recipe for 12 Days of Pueblo is here - using one of my favourite flavours - Coffee & Cacao! A unique and pleasing combination that adds a little spice to any dish. In this case, I added it to every step of the recipe - the roasted pecans, the maple balsamic dressing, and the dipping sauce! The hints of coffee were also amplified by adding ground coffee to the pecan coating for the chicken breast.
Read MoreOk these pecans are truly to die for, my Mom has been making them for Christmas for the last few years and I cannot get enough. This year I decided to spice them up a bit further by adding some Pueblo Coffee & Cacao hot sauce into the recipes. Add these to salads, rice dishes, or just snack on them…believe me, you won’t be able to stop.
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