Cheesy Onion Italian Penne

Whether you're using our gluten-free or regular Italian penne you are in for a quick and easy treat with this recipe.  Your mouth will tell you that the flavor of the pasta matches perfectly with the sautéed red onion and mozzarella cheese.  From boiling the water to finishing the dish, this recipe should only take less than 15 minutes.  Everybody loves some cheesy pasta, and this recipe is just what you are looking for!

Ingredients:     Serves 4
1 - 12 oz package Pastamore Italian Blend Penne (gluten-free or regular)
3 oz - shredded mozzarella cheese
1/2 - medium red onion
3 Tbsp - extra virgin olive oil
1/4 tsp - red pepper flakes
To taste - salt and black pepper

Directions:
1.  Heat a large pot of water (minimum 1 gallon) on the stove over high heat.  Bring to a boil.  Dice the onion into 1/4" x 1/4" pieces.

2.  Once the water is boiling, add the Pastamore Italian Blend Penne.  While the pasta is cooking, place a small pot on the stove over medium heat.  Add the extra virgin olive oil, red onion, and red pepper flakes.  Stir often.

3.  Once the pasta has reached your desired doneness turn off the stove, drain using a colander, and rinse thoroughly with warm water.  Return to the pot, add the onion and oil mixture, and the shredded cheese.  Season to taste with salt and black pepper.

4.  Serve immediately and enjoy!

Spicy Taco Pizza

Growing up in the Midwest, taco pizza was a staple at our local pizza buffet.  I'm not sure if this was the case for the rest of the US, but I have found that a lot of friends from different parts of the country have not experienced the awesomeness that is taco pizza.  This recipe again used the pizza dough recipe by Mark Bittman found here: http://markbittman.com/dinner-with-bittman-pizza-dough/. The lettuce on top of the pizza is tossed with our Pastamore Fresh Jalapeno Oil, and it really gives the pizza a nice kick.  The pizza also uses refried beans for sauce which really changes things up!  This recipe is written assuming you are using a pizza stone.

Ingredients:    Makes 1 10-12" pizza
1 - pizza dough/crust
4-6 oz - Mexican cheese, shredded
.5 lb - 90/10 ground beef
1 - 15 oz can refried beans (approximately 1/2 can)
1 Tbsp - Pastamore Fresh Jalapeno Oil
1 - small head romaine lettuce
2 - Roma tomatoes
As needed - tortilla chips
To taste - salt and black pepper
1/8 tsp - cumin
1/8 tsp - oregano

Directions:
1.  Place a pizza stone in the oven and heat to 500ºF .  Wait at least 5 minutes after the oven has been heated for the stone to reach ideal temperatures.

2.   While the oven is heating, place a large frying pan on the stove over medium/medium-high heat.  Add the ground beef and use a heat safe utensil to break the meat into small pieces.  Season with the cumin, oregano, and to taste with salt and black pepper.  Cook the meat until the desired doneness has been reached. 

3.  Heat the refried beans in a small pot until it is warm enough to be able to spread.  Dice the tomatoes into 1/4" x 1/4" pieces.

4.  Stretch the dough or prepare the crust.  Place the dough onto the pizza stone and spread the refried beans onto the crust.  Evenly spread the cheese across the pizza.  Next, add the tomatoes and place into the oven.  Cook for approximately 10 minutes, turning once during the cooking process.

5.  Shred the lettuce and toss with the Pastamore Fresh Jalapeno Oil.

6.  Once the pizza is cooked, lightly crush the tortilla chips and spread them across the pizza.  Cut the pizza, and then top with the dressed lettuce.  Serve immediately and enjoy!

Pastamore White Balsamic Broccoli Slaw

      I usually use an ingredient that has just come into season, but this time I chose broccoli where the season ends at the end of April.  This is a light and summery way to use a winter vegetable, as well as a way to use a part that most people might just throw out.  It is also really simple with only a few ingredients.  

White Balsamic Broccoli Slaw
Servings - 3

Ingredients:

5-6 oz - Broccoli stalks

2 - medium carrots

2 Tbsp - Pastamore White Balsamic Vinegar with Pear

2 tsp - Extra virgin olive oil

1/8 tsp - garlic powder

To taste - salt and black pepper

Directions:

1. Rinse broccoli stalks and carrots.

2. Shred the broccoli stalks and the carrots into a medium-sized mixing bowl using a box grater or cheese shredder.

3.  Add the Pastamore White Balsamic Vinegar with Pear, extra virgin olive oil, and garlic.  Mix well.  Season to taste with salt and black pepper.

4. Serve chilled.

Basil Goat Cheese Pizza

Working in the pizza business for years turned me in a terrible pizza snob.  That doesn't mean I won't grab a $5 pizza on my way home after a rough day, but it has caused me to cook my own pizza that meets my standards.  Getting a pizza stone earlier this year has made this possible, and finding a great and consistent pizza dough recipe from How to Cook Everything: Vegetarian by Mark Bittman has worked wonders.  The recipe is easy to make and can be found at this link: http://markbittman.com/dinner-with-bittman-pizza-dough/.  Stores like Trader Joe's or Whole Foods sell ready to use raw dough, and there is nothing wrong with using these.  The premade pizza doughs are alright, but making fresh dough is really worth the time and effort.

Ingredients:
1 - dough ball or pizza crust
1-2 Tbsp - Pastamore Basil Parmesan Dipping Oil
4 oz - goat cheese
6 oz - grape tomatoes
1 cup - baby spinach

Diections:
1.  Place a pizza stone in the oven and heat to 500ºF .  Wait at least 5 minutes after the oven has been heated for the stone to reach ideal temperatures.

2.  Slice the tomatoes vertically into quarters and place to the side.

3.  Stretch the pizza dough and remove the pizza stone from the stove.  Place the stone onto a safe surface on holders.  Drizzle the Pastamore Basil Parmesan Dipping Oil onto the crust and evenly spread onto the pizza.  Break the goat cheese into marble sized pieces and spread across the pizza.  Add the grape tomatoes and return the pizza stone to the oven.

4.  Cook for 5 minutes and turn the pizza 180º.  Cook for approximately 5 more minutes or until the dough has reached your desired doneness.  Remove from the oven.

5.  Cut using a sharp pizza cutter and serve immediately.

Roasted Garlic Chicken Tacos

Tacos are a weekly dish around the house, and sometimes it can be a little tedious to come up with new recipes to keep things fresh.  Switching up the infused oil that I use goes a long way, and our Roasted Garlic Grapeseed Oil is a great substitute for my go to Fresh Jalapeño Oil.  This is a quick and tasty dish, and can easily be modified to fit your favorite spices.

Ingredients:
1 lb - chicken breast
1 Tbsp - Pastamore Roasted Garlic Grapeseed Oil
1/4 - medium onion
To taste - salt and black pepper
1/4 cup - fresh or frozen corn kernels (roasted preferred)
2 - medium avocados
1/4 tsp - cumin
6-8 - tortillas
As needed - vegetable oil

Directions:
1. Heat a large frying pan on the stove over medium/medium-high heat.  Lightly drizzle the chicken breast with vegetable oil and generously season with salt and black pepper.  Place into the pan and cook, turning often.  If the chicken is cooking too quickly reduce the heat, and if it is cooking slowly increase the heat.  Add the corn to the pan when the chicken is nearly cooked through. Cook until the internal temperature reaches 165ºF, and then remove from the heat and allow to sit for 5 minutes.

2.  Finely chop the onion and place into a large mixing bowl.

3.  Chop the chicken into 1/2" x 1/2" pieces and add to the large mixing bowl.  Add the onion, cumin, and Pastamore Roasted Garlic Grapeseed Oil.  Lightly fold the ingredients together until the chicken is even coated.  Season to taste with salt and black pepper.

4.  Heat the tortillas as desired.  Cut the avocados in half and remove the seed.  Score with a knife, cutting the avocado into 1/2" x 1/2" pieces.  Add the garlic chicken to the tortilla and top with the avocado.

Chicken and Waffles

Chicken. Waffles.  Both are great on their own but fantastic together.  Chicken and waffles have become a popular dish lately, but the combo has been around in some parts of the country for a long time.  Homemade fried chicken can be delicious and flavorful and the panko bread crumbs give it a great texture as well.  This recipe is topped with our Pastamore Raspberry Balsamic Vinegar, but the Elderberry Balsamic would be a great substitution.

Ingredients:    serves 4
1 lb - chicken breast or tenderloins
2 Tbsp - Pastamore Raspberry Balsamic Vinegar
6 oz - panko bread crumbs
2 cups - flour
2 eggs - lightly beaten
8 - waffles
As needed - salt and black pepper
As needed - butter
As needed - sunflower or vegetable oil

Directions:
1.  Cut chicken breasts into chicken tender size pieces.  Set to the side.

2.  Heat a large pot on the stove over medium heat.  Add oil until there is around 1.5" of oil in the bottom, adjust heat until the oil reaches 350ºF.

3.  While the oil is heating, set up the breading station.  You will need 3 containers.  Add the flour to the first, the eggs to the second, and the panko bread crumbs to the third.  Generously season the flour with salt and black pepper.

4.  Separate the chicken in to 3 or 4 parts.  Separating the chicken will allow it to cook evenly and to not drop the temperature of the cooking oil by too much.  Coat the chicken in the flour first, move into the egg, and then dip into the bread crumbs.  Shake off excess bread crumbs and place into the hot oil.  Cook until the first side is golden brown, and then turn the piece over.  Use a thermometer to ensure the chicken is cooked to 165ºF.  Remove from the oil and place into a mixing bowl.  Season with salt and pepper and toss to evenly coat.  Place the chicken onto a kitchen towel or paper towel.  Cook remaining chicken.

5.  Cook waffles according to directions.

6.  Serve while warm, and finish with a generous drizzle of Pastamore Raspberry Balsamic Vinegar.

Balsamic and Mozzarella Chicken Salad

I must be ready for warm weather because I can't stop making perfect picnic food.  This chicken salad takes a sophisticated and Italian spin on the American favorite.  With just a few ingredients, this recipe lets them all shine while offering a great bite.  This recipe uses our Pastamore Traditional Barrel-Aged Balsamic Vinegar and it matches well with the tomatoes and mozzarella cheese.  This is a quick and tasty recipe to make with ingredients you might just have sitting in your refrigerator right now.

Ingredients:
1 lb - chicken breast
1.5 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
6 oz - grape tomatoes, quartered
6 oz - ciliegini mozzarella, halved (or chopped fresh mozzarella)
1/4 tsp - dried thyme
To taste - salt and black pepper
As needed - baby spinach

Directions:
1.  Wash the grape tomatoes and slice vertically into quarters.  Cut the small mozzarella balls in half or chop the fresh mozzarella into small pieces.  Add both into a large mixing bow.

2.  Heat a large pan on the stove over medium/medium-high heat.  While the pan is warming, chop the chicken in 1/4" x 1/4" pieces.  Add enough oil to the pan to keep the chicken from sticking and then add the chicken and the thyme.  Cook until the internal temperature reaches 165ºF.  Season to taste with salt and black pepper.

3.  Add the chicken and Pastamore Traditional Barrel-Aged Balsamic Vinegar to the mixing bowl with the cheese and tomatoes.  Fold the ingredients together until all are evenly coated.  Adjust seasoning with salt and black pepper.

4.  Serve warm or place into the refrigerator to chill overnight.  Serve with baby spinach on a sandwich thin or a ciabatta bun. 

Greek Yogurt Chicken Salad

Chicken salad can be found all over the place from your local diner to the super market deli.  While usually tasty, these chicken salads don't often qualify as "healthy".  This take on chicken salad uses Greek yogurt in place of mayonnaise, and if you don't tell your family or friends they may never know.  I prefer to cut my chicken into small pieces before cooking for a recipe like this because it cooks and cools faster.  However, it is more likely to be overcooked this way and cooking the chicken whole may result in a juicier product.

This recipe uses our Pastamore White Balsamic Vinegar with Pear.  This gives the chicken salad a really bright flavor that is perfect for spring and summer.  Adding dried cranberries to this recipe would be a nice touch!

Ingredients:
1 lb - chicken breast
1/2 cup - Greek yogurt
2 Tbsp - Pastamore White Balsamic Vinegar with Pear
4 oz - carrots
2 - celery stalks
1 - small shallot
1/2 head - romaine lettuce
1/4 tsp - dried thyme
To taste - salt and black pepper
As needed - sandwich thins or ciabatta buns
As needed - sunflower or vegetable oil

Directions:
1.  Peel carrots, wash celery and romaine lettuce, and remove peel from shallot.  Cut the carrots into 1/4" x 1/4" pieces.  Cut the celery down the middle length-wise and slice into 1/4" pieces.  Finely slice the shallot.  Place the ingredients into a large mixing bowl.  Roughly chop the lettuce and place to the side.

2.  Heat a large frying pan on the stove over medium/medium-high heat.  While the pan is heating, chop the chicken into 1/4" x 1/4" pieces.  Add enough oil to keep the chicken from sticking to the pan and add the chicken.  Add the dried thyme and cook until the chicken reaches 165ºF.  Season to taste with salt and black pepper.

3.  Add the cooked chicken to the mixing bowl with the vegetables.  Add 2 Tbsp of Pastamore White Balsamic Vinegar with Pear and mix well.  Slowly fold in the Greek yogurt.  Adjust seasoning with salt and black pepper.

4.  Serve warm or cover and place into the refrigerator to chill over night.