Spicy Chicken Taco Salad

Those boring old salad kits from the grocery store can't keep up with this spicy and delicious taco salad. This recipe combines our Pastamore Fresh Jalapeno Oil along with some of your favorite taco fixings. I topped this recipe with Greek yogurt in place of sour cream for an extra bit of protein and reduced fat. This dish would also be great topped with crispy tortilla strips for a nice crunch.

Ingredients:       Serves 4
1 lb - chicken breast
3 Tbsp - Pastamore Fresh Jalapeno Oil
1/2 cup - shredded Mexican blend cheese
6-8 cups - baby spinach
1/2 cup - roasted corn
1 cup - Greek yogurt
1 cup - salsa
2 - medium tomatoes
1/2 tsp - cumin
1/2 tsp - oregano
1/4 tsp - garlic powder
1/4 tsp - paprika
1/4 tsp - red pepper flakes
To taste - salt and black pepper

Directions:
1. Heat a large frying pan on the stove over high heat. Dice chicken into bite-sized pieces. Add 1 Tbsp of Pastamore Fresh Jalapeno Oil and add chicken breast. Add cumin, oregano, paprika, and red pepper flakes. Cook until chicken is nearly finished and add the roasted corn. Cook until the chicken has reached 165ºF and season to taste with salt and black pepper.

2. Rinse tomatoes and cut into wedges. Add tomatoes, spinach, and cheese into a large mixing bowl and mix well.

3. Split salad between 4 bowls. Top with the cooked chicken and a drizzle of the Pastamore Fresh Jalapeno Oil.

4. Top the chicken with salsa and Greek yogurt (or sour cream). Serve and enjoy.

Rosemary Sirloin Steak

Steak, rosemary, and garlic make for a great combination. In this recipe, these ingredients come together to make a quick, easy, and delicious entree. Fresh sirloin steak is combined with our Rosemary with Roasted Garlic Dipping Oil and Barrel-Aged Worcestershire Sauce. Why pay big money for a steak at a restaurant when you can get a great flavor at home for a fraction of the price?

Ingredients:
1 lb - sirloin steak
1 tsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
1 tsp - Pastamore Barrel-Aged Worcestershire Sauce
1/2 tsp - salt
1/4 tsp - black pepper
As needed - dried rosemary

Directions:
1. Heat grill to high heat.

2. Add salt, black pepper, Pastamore Rosemary with Roasted Garlic Dipping Oil, and Pastamore Barrel-Aged Balsamic Vinegar into a mixing bowl. Mix well.

3. Add steak to and thoroughly coat.

4. Place steak on grill and cook to desired temperature. Turn once during the cooking process.

5. Garnish steak with dried rosemary. Serve with fresh sauteed vegetables.

Green Bean Almond Stir Fry

Some times the best stir fry is what you happen to have laying around at the house. For this recipe I was able to combine fresh and tasty ingredients with our Pastamore Asian with a Hint of Ginger Dipping Oil for a delicious dish. This recipe is great served over brown rice, and it would also pair well with a homemade fried rice.

Ingredients:
2 cups - frozen green beans
1/2 cup - roasted almonds
1 Tbsp - Pastamore Asian with a Hint of Ginger Dipping Oil
1/2 cup - roasted corn kernels
1/2 - medium yellow onion
1 pinch - Chinese 5 spice
To taste - salt and black pepper
1 tsp - fish sauce (optional)

Directions:
1. Peel onion and thinly slice one half.

2. Heat a large frying pan on the stove over medium heat. Once hot, add the Pastamore Asian with a Hint of Ginger Dipping Oil and onion. Cook for 3-5 minutes stirring often. Add the green beans, almonds, and corn kernels.

3. Add the fish sauce and Chinese 5 spice. Mix well. Cook until vegetables have reached desired tenderness.

4. Season to taste with salt and black pepper. Serve over brown rice.

Kale and Squash Sliders

The time for fall weather and flavors are here! Winter squash is hitting the grocery store shelves at great prices and will be around for months. This is a great recipe to make while the weather is still warm enough for outside grilling but cool enough for memorable fall flavors. These sliders would be a nice savory treat while rooting on your favorite football team this weekend.

Ingredients:
1 lb - ground beef
6 - slider buns
2-3 oz - goat cheese crumbles
1/2 - acorn squash
1 tsp - Pastamore Barrel-Aged Worcestershire Sauce
1/2 tsp - salt
1/4 tsp - black pepper
1/4 tsp - garlic powder
1/4 tsp - rosemary

2 cups - chopped kale
4 oz - mushrooms, quartered
2 tsp - Pastamore Roasted Garlic Grapeseed Oil
To taste - salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat. Remove seeds and skin from acorn squash. Slice into 1/4" thick slices. Add to the boiling water and cook until fork tender. Do not cut too thin or cook for too long as they will fall apart on the grill. Drain using a colander.

2. Heat grill to medium-high heat.

3. Combine ground beef, Pastamore Barrel-Aged Worcestershire Sauce, salt, black pepper, garlic powder, and rosemary. Mix well and form into 6 even patties. Place onto grill along with acorn squash. Cook to desired temperature, turning once during the cooking process. Remove squash from grill.

4. Heat a large frying pan on the stove over medium heat. Add Pastamore Roasted Garlic Grapeseed Oil and mushrooms. Cook for 2 minutes. Add kale and cook until tender. Season to taste with salt and black pepper.

5. Plate bottom bun and top with squash. Add burger patty and top with cooked kale. Finish with goat cheese crumbles and top with the bun.

Steak and Sweet Potato Kebabs

Kebabs are a great way to get lots of flavors on the grill without too much hassle. This kebab recipe is a great combination of sweetness from the sweet potatoes and red peppers and savory in the spiced steak. This recipe uses our Pastamore Roasted Garlic Grapeseed Oil to give an excellent flavor to the vegetables. The steak could also be tossed in our Pastamore Fresh Jalapeno Oil if you are looking for some additional heat.

Ingredients:
1 lb - sirloin steak
1 - large red pepper
1 - large - sweet potato
1 - medium yellow onion
2 tsp - Pastamore Roasted Garlic Grapeseed Oil
2 tsp - vegetable oil
1/2 tsp - salt
1/4 tsp - black pepper
1/4 tsp - cumin
1/4 tsp - oregano
1/4 tsp - red pepper flakes
1/8 tsp - cayenne pepper
As needed - skewers

Directions:
1. Heat a large pot of water on the stove over high heat. Rinse sweet potato and cut into 1" cubes. Add to the boiling water and cook until fork tender. Do not overcook as they will fall apart on the grill. Drain using a colander and add to a large mixing bowl.

2. Heat grill to medium-high heat. Soak wood skewers in water.

3. Rinse red pepper and peel onion. Cut into 2"x 2" pieces. Combine all vegetables into the mixing bowl along with the Pastamore Roasted Grapeseed Oil. Season with salt and black pepper.

4. Cut steak into bite-sized pieces. Place into a mixing bowl along with vegetable oil. Mix well. Add the dry seasoning and mix until evenly coated. Place meat and veggies on kebabs, alternating as desired.

5. Place kebabs on grill and cook meat to desired temperature turning once during the cooking process. Remove from grill and allow to rest.

6. Serve and enjoy.

Spiced Garlic Steak and Grilled Pineapple

Fajitas are fantastic and have become increasingly popular. This is great when out at restaurants, but it has also led to increased prices for what use to be cheap cuts of meat. Things like skirt steak, flank, and hanger steak have continued to go up in price. The good news, when seasoned and prepared well, can pass for the more expensive cuts. This recipe used thin cut top round steak and pairs it with our Pastamore Roasted Garlic Grapeseed Oil.

Ingredients:
1 lb - thin cut top round steak
1 Tbsp - Pastamore Roasted Garlic Grapeseed Oil
1/2 - fresh pineapple
Juice of one lime
1/2 tsp - salt
1/4 tsp - black pepper
1/4 tsp - cumin
1/4 tsp - oregano
1/8 tsp - cayenne pepper

Directions:
1. Heat grill over high heat.

2. Rub steak with Pastamore Roasted Garlic Grapeseed Oil and then coat with the lime juice. Evenly spread spices and salt onto meat.

3. Remove core from pineapple and cut into wedges. Place steak and pineapple onto grill. Turn once during the cooking process. Cook until the desired doneness has been reached.

4. Serve with your favorite fajita fixings and enjoy!

Grilled Brats and Apple Rigatoni

Cooking some fruit on the grill is a great way to bring out its natural flavor. In this recipe, apples are tossed with our Pastamore White Balsamic Vinegar with Pear and grilled along side brats. This recipe was made with rigatoni, but it would also be great paired with our Pastamore Cracked Pepper Fettuccine.

Ingredients:
2 - red apples
3-4 - brats
12 oz - rigatoni
2 tsp - Pastamore White Balsamic Vinegar with Pear
1 Tbsp - olive oil
.5 Tbsp - vegetable oil
1/2 tsp - garlic powder
To taste - salt and black pepper

Directions:
1. Heat grill to medium-high heat. Heat a large pot of water on the stove over high heat.

2. Wash apples, remove cores and seeds, and slice into wedges. Place into a mixing bowl along with the vegetable oil and Pastamore White Balsamic Vinegar with Pear. Season with salt and black pepper. Mix well.

3. Place apples and brats onto the grill. Add the pasta to the boiling water. Turn apples and brats once during the cooking process. Cook pasta until al dente. Drain using a colander and return to the cooking pot.

4. Add apples and garlic powder to pasta along with the olive oil. Mix well and season to taste with salt and black pepper. Slice brats or serve whole over plated pasta.