BBQ Rib Breakfast Scramble

I love some tasty BBQ, and some times you just can't eat it all at the restaurant. This breakfast scrambles makes use of leftover ribs, but any meat like brisket or pulled pork would work well great. This recipe also includes leftover baked beans to help sneak some vegetables into your breakfast. Our Pastamore Sweet and Savory Grill Sauce and Marinade is the perfect compliment to the rich and salty breakfast flavors.

Ingredients:
4 - eggs, whisked
2 Tbsp - Pastamore Sweet and Savory Marinade and Grill Sauce
2-3 - ribs, cooked
1/2-1 cup - baked beans
1-2 slices - bacon, cooked
2 cups - baby spinach
As needed - cooking spray
To taste - salt and black pepper

Directions:
1. Remove meat from rib bones and crumble bacon; set to side. Heat a large frying pan on the stove over medium heat. Once hot, coat with cooking spray. Add rib meat cook for 2-3 minutes, stirring often.

2. Add eggs to pan and cook until nearly opaque. Add bacon and cook until warm. Season with salt and black pepper as needed.

3. Plate eggs and top with a drizzle of Pastamore Sweet and Savory Marinade and Grill Sauce.

4. Add baked beans to pan, adding more cooking spray if needed. Heat until warm and add the baby spinach. Cook until tender and adjust seasoning with salt and black pepper.

5. Serve and enjoy!

Garlic and Greens Side

Here is a recipe for a side that would be a nice compliment to a fish or chicken dish. Arugula, broccoli, and almonds come together for a nutritious and delicious recipe. You could also try our Pastamore Basil Parmesan Dipping Oil for a different flavor!

Ingredients:
1/2 lb - broccoli
1 bunch - arugula
1 - chicken sausage, precooked
2 tsp - Pastamore Roasted Garlic Grapeseed Oil
1/4 cup - almonds, toasted
1/2 tsp - low sodium soy sauce
To taste - salt and black pepper

Directions:
1. Heat a large frying pan on the stove medium heat. Once hot, add the Pastamore Roasted Garlic Grapeseed Oil. Add broccoli to pan.

2. Slice sausage into 1/4" thick pieces. Add to the pan. Cook until browned, stirring often.

3. Add almonds, arugula, and soy sauce to pan. Cook until arugula is tender. Adjust seasoning with salt and black pepper.

Chopped Chicken Butternut Squash with Blackberry Balsamic Vinegar

The weather continues to get colder, and my desire for tasty winter vegetables grows as well. This recipe uses our Pastamore Blackberry Balsamic Vinegar as a great tart note paired with delicious butternut squash. This recipe would be great served over quinoa, and also works great to top greens as done in this dish.

Ingredients:
1 lb - chicken breast
1 medium - butternut squash
1.5 Tbsp - Pastamore Blackberry Balsamic Vinegar
1/2 cup - white wine
1 Tbsp - olive oil
4-6 cups - baby spinach
1/2 tsp - garlic powder
1 pinch - ground cinnamon
To taste - salt and black pepper

Directions:
1. Remove skin from butternut squash. Cut in half from top to bottom and remove seeds. Dice into 1/2" cubes.

2. Heat a large frying pan on the stove over medium heat. Once hot, add the olive oil and allow to heat. Next, add the butternut squash and cook for 10 minutes, stirring often.

3. Chop chicken in small pieces. Add to frying pan along with 1/2 Tbsp Pastamore Blackberry Balsamic Vinegar. Add seasoning. Cook until cooked throughout, stirring often.

4. Add white wine to pan and allow to cook off. Adjust seasoning with salt and black pepper.

5. Plate over bed of baby spinach and finish with a drizzle Pastamore Blackberry Balsamic Vinegar.

Mexican Fried Rice

Fusion restaurants are still pretty popular these days, but you typically can expect a hefty bill. What better way to swing for the fences then putting some leftovers to use in a new way? This recipe combines leftover rice and beans with pulled chicken and our Pastamore Fresh Jalapeno Oil. Any variety of leftovers and vegetables can be added, and this just happened to be what I had around the house. You can always experiment a little in the kitchen when our Jalapeno Oil is on your list of ingredients.

Ingredients:

2 Tbsp - Pastamore Fresh Jalapeno Oil

1 lb - chicken breast

2 - eggs, beaten

3 cups - cooked rice

1 15 oz can - black beans

1/2 cup - roasted corn kernels

1/2 - medium yellow onion

1 - tomato 

2 oz - shredded cheese

1/2 tsp - red pepper flakes

1/2 tsp - garlic powder

To taste - salt and black pepper

Directions:

1. Heat a large pot of water on the stove over high heat. Once boiling, add the chicken breasts. Cook until chicken reaches a temperature of 165F. Drain using a colander. Use two forks to finely shred the chicken.

2. Remove skin from onion and thickly slice. Drain and rinse black beans. 

3. Heat a large pot on the stove over medium heat. Once hot, add the Pastamore Fresh Jalapeno Oil. Allow to heat and then add the shredded chicken and onion. Cook until browned, stirring often.

4. Add the black beans, roasted corn, cooked rice, and spices to the pot. Stir often, cooking until warm.

5. Create a well in the middle of the pot and add the eggs. Scramble the eggs as they are cooked. Once set, add the tomatoes and mix well.

6. Adjust seasoning as needed. Plate and top with avocado and shredded cheese.

Spicy Tomato Penne

You better believe that I can find a way to add beans to just about any recipe. For this dish spicy chili beans are added to penne and our Pastamore Spicy Tomato Dipping Oil. This recipe would be great topped with grilled chicken or shredded cheesee.

Ingredients:
1 lb - penne pasta
2 - tomatoes on the vine
1 15 oz can - chili beans
1.5 Tbsp - Pastamore Spicy Tomato Dipping Oil
1/2 tsp - cumin
1/2 tsp - smoked paprika
To taste - salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat. Once boiling, add the penne pasta. Cook until al dente and drain using a colander.

2. Rinse tomatoes. Cut in half and slice into 1/4" thick pieces. Drain excess liquid from chili beans.

3. Return pasta to cooking pot over medium heat. Add the Pastamore Spicy Tomato Dipping Oil and all remaining ingredients. Heat until warm. Season to taste with salt and black pepper.