Holiday’s Fuji Apple Punch

By: Sarah Lee

 

Holiday party season has arrived, which means it’s the perfect time to add a new cocktail to the usual lineup of holiday favorites. This year, introduce your guests to a sweet and tangy cocktail that will be a part of many holidays to come – Benihana’s Fuji Apple Punch.
This sweet combination will grab the attention of any cocktail enthusiast. Your guests can make this inspired cocktail at home for holiday guests, or they can visit their local Benihana restaurant and have one of their master mixologists craft this cocktail for them.
Below is the Benihana Fuji Apple Punch recipe.

Benihana’s Fuji Apple Punch
Ingredients
· 6 oz. Absolut Orient Apple Vodka
· 2 oz. Licor 43
· 4 oz. Hana Fuji Apple Sake
· 8 oz. apple cider
· 2 oz. Island Oasis sour mix
· 3 dashes of ground cinnamon
Fuji Apple Punch Pre-mix
· Combine all of the above
ingredients in a 32 oz. quart sized sealable container.
· Shake well, date and store in refrigerator until needed.
Method
· Rim an English highball
glass with McCormick’s cinnamon sugar and set aside.
· Shake pre-mix container and 5 oz. into a mixing glass.
· Add ice and shake for 10 seconds.
· Pour into a cinnamon sugar rimmed English highball.
· Garnish with a Fuji apple slice and two black stirrers.
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IMUSA GlobalKitchen Asia: Asian Hot Pot

The IMUSA Hot Pot from the GlobalKitchen Asia line allows you to introduce new ethnic flavors into your kitchen. This very versatile  ceramic vessel conducts and retains heat evenly and can be used for both prepping and serving.
The IMUSA Hot Pot can be used on the stovetop or the oven to create everything from delicious stews, meats and vegetables,
to wontons, egg dumplings, seafood and more.
Also perfect for long simmers.
Featuring a rounded bottom and a domed lid that allows heat to circulate, users can watch for steam through the vented lid as they prepare meals. It’s easy-to-use design and ethnic aesthetic, makes the IMUSA Asian Hot Pot the perfect kitchen addition for any home.
Visit
www.imusausa.com/recipes to browse through tons of delicious, ethnic dishes you can make using the IMUSA GlobalKitchen Asian Hot Pot.
Features:
• Ceramic Stoneware is 100% oven and stovetop safe
• Heats quickly and evenly
• Retains heat and will keep food warm on the table
• 1 Liter capacity
• Nonstick capabilities
• Great alternative to metal nonstick cookware
• High gloss finish & authentic design
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Healthy Recipes from Fitness Guru Denise Austin

Legendary fitness guru Denise Austin is coming out with a new online health program in January, and in the meantime, check out a few of her new healthy recipes below. Healthy recipes plus easy workouts for busy moms to keep you moving in the kitchen!
Ripe avocados are mashed and blended with special herbs and spices to make Denise’s Hit Guacamole, which is then paired with your favorite crunchy vegetables for dipping, and her Skinny Enchiladas and Nachos are not to be missed!

Denise’s Hit Guacamole 175 Calories
Ingredients:
1/2 ripe avocado
1 squeeze lime juice
2 tsp. chopped cilantro
2 tsp. minced red onion
Black pepper (to taste)
Tiny pinch salt (optional)
Tiny pinch grated or minced garlic
2 stalks celery, cut into sticks
1 cup red pepper strips
Directions:
1. In a small bowl, lightly mash the avocado (but leave it a little chunky). Add the lime juice, cilantro, onion, pepper, salt (if
using), and garlic and stir to combine.
2. Serve with the celery and pepper strips for dunking.

Denise’s Skinny Enchiladas 510 Calories
Ingredients:
1 Tbsp. canola or grapeseed oil
1 small onion, diced
1 Tbsp. chili powder (use half
ancho chili powder for a smokier
flavor)
2 tsp. ground cumin
3/4 tsp. garlic powder
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper (optional)
1 (15 oz) can no-salt-added tomato sauce
1/2 cup low-sodium chicken broth
1/4 tsp. salt
2 cups cooked skinless boneless chicken breast, shredded
3 cups loosely packed spinach, roughly chopped
8 organic corn tortillas
1 cup (4 oz.) shredded reduced-fat cheese
1/2 cup plain nonfat Greek yogurt
2 scallions, thinly sliced
Directions:
1. Preheat the oven to 400°F. Coat a 9×13-inch baking dish with oil spray.
2. In a large saucepan, heat the oil over medium heat.
3. Add the onion and cook until translucent and very soft, about 7 minutes.
4. Add the chili powder, cumin, garlic powder, oregano, and cayenne and cook for 1 minute.
5. Add the tomato sauce, broth, and salt and cook until hot, 3 to 5 minutes.
6. Reserve 3/4 cup of the sauce. Add the chicken and spinach to the remaining sauce and cook until the spinach is wilted, 2 to 3 minutes.
7. Wrap the tortillas in damp paper towels and microwave for 30 to 60 seconds to heat through.
8. Divide the chicken filling evenly between the 8 tortillas. Roll the tortillas and arrange them seam sides down in the baking dish.
9. Spread the reserved 3/4 cup sauce evenly over the tortillas and top with the cheese.
10. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and broil the top for 3 to 5 minutes to brown the cheese.
11. Top each serving (2 enchiladas) with 2 Tbsp. Greek yogurt and scallions.

Denise’s Skinny Nachos with Veggie Chili 430 Calories

Ingredients:
20 organic corn tortilla chips (if following gluten-free diet, check label to ensure chips are gluten-free)
1/2 cup (2 oz.) shredded reducedfat cheese
1/4 cup diced tomato
2 Tbsp. sliced black olives
1 scallion, thinly sliced
1/4 cup nonfat plain Greek yogurt”
4 cups Vegetarian Chili; ingredients:
2 tsp. olive oil
1/2 cup diced yellow onions
1/2 cup diced carrot
1/2 cup chopped fresh cilantro
1/2 cup diced tomatoes, fresh or canned
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. salt
Pinch cinnamon
1 cup tomato juice
1 cup cooked black, pinto, or red kidney beans (if using canned, choose no-salt-added or low-sodium beans and rinse and drain well before use)
Nachos Directions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or foil.
2. Arrange the tortilla chips in a single layer on the baking sheet. Sprinkle evenly with the cheese. Bake for 3 to 5 minutes, or until
cheese is just melted.
3. Sprinkle the tomato, olives, and scallion evenly over the nachos. Divide into 2 equal portions and serve each portion with 2 cups
Vegetarian Chili topped with 2  Tbsp. Greek yogurt.”
“Vegetarian Chili
Chili Directions:
1. In a large soup pot, heat the oil over medium heat.
2. Add the onions, carrot, cilantro, tomatoes, cumin, chili powder, garlic powder, salt, and cinnamon. Stir well and cook until the vegetables are soft, about 10 to 15 minutes.
3. Add the tomato juice and beans. Simmer for 10 minutes.