Salsa Habanero Linguini

Salsa is the most popular condiment because, lets be honest, salsa is delicious. Salsa on chips. Salsa on eggs. Salsa on potatoes. All delicious. In my quest to find another use for salsa, I searched for another vehicle for my favorite salsa. I settled on our Pastamore Habanero Linguini. It adds a nice heat, allows for the salsa flavor to come through, and makes for a fun dish. This would be great with pork tenderloin or chicken breast.

Ingredients:
1 12 oz package - Pastamore Habanero Linguini
1/2 can - black beans, drained
1/4 cup - salsa
1 - avocado
1/2 tsp - oregano
1 Tbsp - vegetable oil
To taste - salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat. Once boiling, add the Pastamore Habanero Linguini. Cook until al dente.

2. Drain using a colander. Return to cooking pot over medium heat. Add black beans, salsa, oil, and oregano. Heat until warm. Adjust seasoning with salt and black pepper.

3. Cut avocado in half and remove seed. Score using a dull knife to form 1/4" x 1/4" pieces. Use a spoon to remove flesh. Plate pasta and top with avocado.

Spicy Chicken Saffron Fettuccine

Our saffron pasta is great with seafood, but it also pairs well with chicken. The great saffron flavor matches with the heat of red pepper flakes and fresh tomatoes. This recipe would also be great served with pork chops.

Ingredients:
1 12 oz package - Pastamore Saffron Fettuccine
3/4 lb - chicken breast, boneless and skinless
1 pint - grape tomatoes
3/4 tsp - red pepper flakes
1/4 tsp - rosemary
1.5-2 Tbsp - extra virgin olive oil
To taste - salt and black pepper

Directions:
1. Preheat oven to 350ºF. Generously season chicken on both sides with salt, black pepper, and 1/4 tsp red pepper flakes. Place onto baking sheet or pan and cook for 20-25 minutes or until chicken reaches internal temperature of 165ºF. Remove from oven and allow to rest.

2. Heat a large pot of water on the stove over high heat. Once boing, add the Pastamore Saffron Fettuccine. Cook until al dente. Drain using a colander.

3. While pasta is cooking, chop chicken into 1/2" pieces.

4. Return pasta to pot over medium heat.

5. Add olive oil, chopped chicken, and tomatoes, and remaining ingredients to pot. Stir until mixed well. Season to taste with salt and black pepper. Heat until warm.

Strawberry Banana Balsamic French Toast

It was another weekend filled with tasty breakfasts. Strawberries are nearly at their tastiest point of the season, and they can be found for a great price at the store. This recipe uses our Pastamore White Balsamic Vinegar with Pear to add a great flavor and sweetness without making the fruit appear dark. This is served over french toast, but it would be great over pancakes or waffles as well.

Ingredients:
Topping:
1/2 lb - strawberries
1 - banana
2 tsp - Pastamore White Balsamic Vinegar with Pear
1 tsp - white sugar

French toast:
6 pieces - bread
3-4 eggs
1/4 cup - milk
As needed - butter

Directions:
1. Cut stems off of strawberries. Slice each strawberry into 4 pieces. Slice banana into 1/4" thick pieces. Add cut fruit, Pastamore White Balsamic Vinegar with Pear, and sugar into a medium mixing bowl. Mix well and move to the refrigerator. Allow to sit for 10-15 minutes.

2. Heat a large frying pan on the stove over medium heat. While the pan is heating, combine eggs and milk into a medium mixing bowl. Whisk well.

3. Once the pan is hot, add butter to the pan. Dip one piece of bread into the egg batter and cover both sides. Add to the pan. Continue with another piece and add to the pan. Cook until evenly browned on both sides, turning once during the cooking process.

4. Continue the same process with the remaining bread until all the French toast has been cooked.

5. Serve and top with the strawberry banana balsamic topping.

Sausage Catfish Gumbo

Sometimes you have the ingredients in your house for a great dish and don't even know it. I was scrounging around for a dinner idea, and was inspired to make some gumbo with what I had laying around. This recipe combines fresh catfish with andouille sausage and an array of vegetables to make a great tasting dish. This recipe uses our Pastamore Fresh Jalapeño Oil for a great touch of heat and depth of flavor.

Ingredients:
1 lb - catfish
2 - andouille sausages
1 lb - tomatoes
2 cups - vegetable broth
1 cup - water
3 stalks - celery
1/2 - yellow onion
1 - green bell pepper
1 Tbsp - butter
1 Tbsp - Pastamore Fresh Jalapeño Oil
1.5 Tbsp - flour
1/4 tsp - garlic powder
To taste - salt and black pepper

Directions:
1. Rinse vegetables and peel onion. Chop onion into 1/4" x 1/4" pieces. Chop celery into 1/2" wide pieces, and cut green pepper into similar size pieces after removing stem and seeds. Chop tomatoes into 1/2" cubes. Slice sausages into 1/4" thick pieces.

2. Heat a large pot on the stove over medium heat. Once hot, add the butter and flour. Mix together using a whisk. Cook until medium brown, stirring often. Add vegetable broth, water, garlic powered, and all vegetables. Increase heat, bring to a boil, and reduce to a simmer.

3. Add the andouille sausages and full catfish filets. Cook for 15 minutes.

4. Use a large spoon to break the fish apart. Add the Pastamore Fresh Jalapeño Oil and season to taste with salt and black pepper. Continue to cook to thicken gumbo or remove from heat.

5. Serve over rice.

Spicey Red Curry Over Rice

Spicy Red Curry Over Rice

Ingredients:

2.5 Tbsp - red curry paste

1 Tbsp - Pastamore Fresh Jalapeño Oil

1 Tbsp - grapeseed oil

1 lb - chicken breast

2.25 cup - lite coconut milk

1/2 - medium onion

3 - carrots

3 stalks - celery

4 leaves - fresh basil

1 Tbsp - fish sauce (optional)

2 - bay leaves

1 - thai chili, minced

To taste - salt

1.5 cups - rice

Directions:

1. Remove skin from onion and chop into 1/2" pieces. Rinse celery and cut into 1/2" pieces on a bias. Peel carrots and cut similar in size to celery. Chop chicken breast into bite-sized pieces.

2. Prepare rice according to directions.

3. Heat a large pot on the stove over medium heat. Once hot, add the grapeseed oil and red curry paste. Cook for 1-2 minutes, mixing well. Add onion, celery, and carrots and cook for 3-5 minutes, stirring often. 

4. Add lite coconut milk, Thai chili, bay leaves, and chicken breast. Cook for 10-15 minutes.

5. Add fish sauce and Pastamore Fresh Jalapeño Oil. Cook for 5 minutes and adjust seasoning as needed. Remove and dispose of bay leaves.

6. Plate rice, top with spicy red curry, and garnish with finely chopped fresh basil.