Mom’s Creamy Clam Dip

Recipe by JGD’s
Wine Pairing: Fletcher Bay Albarino

Talk about smells and tastes that stimulate memories! Everyone in my family loves this little gem of a family recipe. It’s
easy to make and goes way back to my mom and her best friend Connie as young mothers. They both used to make this
yummy dip to serve as a snack when visiting each other with their kids in tow. It’s easy, inexpensive, and delicious. Now
my mom makes this dip for every family celebration, as it has become woven into the fabric of our family traditions and
favorite appetizers.

Ingredients:

  • 1 8oz block of Philadelphia Cream Cheese, softened well at room temp
  • 1 can minced Clams, with half the clam juice drained off into a separate container (save juice)
  • 1 can minced Clams completely drained of all liquid (save juice)
  • Dash or two (or more) of Worcestershire sauce Salt and Black Pepper to taste Parsley, fresh, finely chopped, as garnish Potato Chips (to serve with dip)
Let’s Begin:

Mix the block of softened cream cheese with 1 can of clams containing half the amount of clam juice from the can.

Mix together thoroughly with a fork or spoon until incorporated.

Add in a little extra reserved clam juice 1 Tbsp at a time as needed to get mixture to a smooth consistency.

Mix in the other can of fully drained minced clams into the dip.

Add in a couple dashes (or more) of Worcestershire sauce, S & P, and mix well.

Taste, and adjust seasonings to your taste preference.

Sprinkle top with chopped parsley.
Serve with potato chips and enjoy!

Loaded Turkey Double Lettuce Wrap Ups

Recipe by JGD’s
Wine Pairing: Fletcher Bay Pinot Grigio

These aromatic and healthy lettuce wraps will make creative use of turkey leftovers! You will feed your body both health and warm autumnal flavors from a double lettuce wrap and a subtle hint of cloves in the filling.

Ingredients:

  • Butter Lettuce, 4 leaves removed whole, cleaned
  • Radicchio Lettuce, 4 leaves removed whole, cleaned
  • 2 cups diced cooked Turkey
  • 3-4 Tbsp Hellman’s Mayonaise
  • 1 stalk Celery small diced
  • 6 Red Grapes cut into thin circles
  • 2 Tbsp diced Walnuts
  • 2 Tbsp chopped fresh Parsley
  • 1/8 tsp ground Cloves
  • 2 Tbsp organic dried Cranberries
  • 2 Tbsp small diced Red Onion
  • 3 Tbsp small diced Red Cabbage
  • 1 tsp organic Apple Cider Vinegar Salt and Pepper to taste
    Broccoli Sprouts garnish (optional)
Let’s Begin:

Heat chicken stock in a pot on the stove. Taste and add salt to your taste preference.

Divide hot broth into 4 bowls.

Then add into each bowl: cooked rice noodles, turkey slices, jalapenos, mushrooms, red peppers, red onion, bean sprouts, and lime wedge. Top with fresh Thai Basil.

Serve the Sriracha sauce on the side for anyone who wants their soup spicy. Time to eat! Enjoy this yummy bowl of health!

Turkey Pho Soup

Recipe by JGD’s
Wine Pairing: Fletcher Bay Pinot Grigio

This fast and delicious Pho soup recipe is such a fun and unique way to use Thanksgiving turkey leftovers in a more interesting way! Using store bought broth and filling the bowls with items that you already have on hand in your refrigerator, makes this a simple healthy meal that’s ready in minutes.

Ingredients:

  • 8 cups Organic Chicken Broth or Stock (store bought or homemade)
  • 1 package Thai Flat Rice Noodles, cooked as per pkg directions
  • Cooked Turkey breast, sliced, enough for 4 servings
  • 1 Jalapeno thinly sliced; seeds removed (optional)
  • 1 cup sliced raw mushrooms
  • 1 cup sliced thin sweet Red Pepper
  • 1 small Red Onion sliced thin, raw
  • 2 cups White Bean Sprouts, cleaned
  • 1 Lime sliced in wedges
  • Sriracha Sauce (optional, use if you like spicy)
  • Salt to taste
  • Thai Basil leaves whole

Optional: use any other veggies you have on hand and add them into your soup as well. No limits with adding healthy ingredients you already have.

Let’s Begin:

Heat chicken stock in a pot on the stove. Taste and add salt to your taste preference.

Divide hot broth into 4 bowls.

Then add into each bowl: cooked rice noodles, turkey slices, jalapenos, mushrooms, red peppers, red onion, bean sprouts, and lime wedge. Top with fresh Thai Basil.

Serve the Sriracha sauce on the side for anyone who wants their soup spicy.

Time to eat! Enjoy this yummy bowl of health!

Old Fashioned Pumpkin Pie Ice Cream Soda

Recipe by JGD’s
Wine Pairing: Fletcher Bay Pinot Grigio

This fun bubbly ice cream soda dessert will have you reminiscing about days gone by! The distinctive aromatic pumpkin pie spices will surely warm you up like a warm bonfire on a cold autumn night!

Ingredients:

  • Vanilla Ice Cream, half gallon
  • Caramel Syrup
  • Pumpkin Pie, 1 slice
  • 6 Spice Cookies, store bought or homemade (I used Sweetzels brand Spiced Wafers!) Club Soda
  • Milk 1-2 Tbsp as needed (optional)
  • Whipped Cream, Maraschino Cherries, Sprinkles
  • 2 tall Milkshake Glasses, 2 Straws 2 long handled Spoons
Let’s Begin:

In a blender, mix together 4-5 scoops of vanilla ice cream, the slice of pumpkin pie, and 6 spice wafer cookies. Blend all together until well incorporated. You may add 1 Tbsp of milk at a time to get to desired smooth consistency.

Take a tall glass and add caramel syrup to the bottom of the glass. You can also have the caramel drip along the inside of the walls of the glass too. Can’t have too much caramel!

Pour in the glasses the pumpkin spice ice cream, so it fills 2/3’s of the way up. Add club soda until it reaches the top of the glass.
Top with whipped cream, cherry, and sprinkles.
Serve with a straw and a long-handled spoon.
Dig in!