Balsamic Baby Kale Chicken Salad

Whether you are looking for a quick meal on the way home from the grocery store or have half of one left in your refrigerator rotisserie chickens are delicious and versatile. They can taste just great by themselves, but they can also be a nice base to a meal. For this recipe the chicken is paired with our Pastamore Barrel-Aged Balsamic Vinegar and Pastamore Meyer Lemon Oil for a memorable, savory flavor.

Ingredients:  serves 2-3
1/2 - rotisserie chicken
2 cups - baby kale
2 tsp - Pastamore Barrel-Aged Balsamic Vinegar
2 tsp - Pastamore Meyer Lemon Oil
1 - medium tomato
1/2 - medium yellow onion
As needed - vegetable oil/cooking spray
To taste - salt and black pepper

Directions:
1. Cut the top and bottom off of the onion and remove the skin. Cut in half from top to bottom and thinly slice. Rinse the tomato and baby kale (if needed). Chop the tomato into 1/2" x 1/2" pieces.

2. Heat a large pot or frying pan on the stove over medium/medium-high heat. Once hot, add enough vegetable oil or cooking spray to prevent sticking. Add the onion and cook for 3-4 minutes. While the onion is cooking, loosely shred the chicken and add to the pan. Add the Pastamore Barrel-Aged Balsmic Vinegar and cook until warm.

3. Add the tomato and kale to the pot. Cook for 1 minute, stirring often. Remove from the heat, season to taste with salt and black pepper, add the Pastamore Meyer Lemon Oil and stir.

4. Serve with brown rice or tomato soup.

Curry Sausage Tomato Sauce

I'm sure some Italians may cringe of the thought of spicing up pasta sauce but sometimes a change is good. This recipe takes some exciting ingredients to make a great tasting pasta sauce. This recipe combines snow peas, tomatoes, spicy sausage, and curry powder for a complex and delicious flavor. The Pastamore Asian Dipping Oil ties the dish together with a hint of soy sauce and ginger.

Ingredients:  serves 4
1 lb - tomatoes
.5 lb - snow peas
1 Tbsp - Pastamore Asian Dipping Oil
1 tsp - vegetable oil
1/2 - medium yellow onion
2 - spicy chicken sausage, cooked
1 tsp - curry powder
To taste - salt and black pepper

Directions:
1. Rinse tomatoes and peas. Cut off the top and bottom of the onion and remove skin. Chop the onions into 1/4" x 1/4" pieces. Chop the tomatoes into 1/4" x 1/4" pieces. Slice the sausage into 1/2" thick pieces on a bias.

2. Heat a large frying pan on the stove over medium-high heat. Once hot add the vegetable oil and onions. Cook for 3-4 minutes stirring often. Add the snow peas and cook for 2-3 minutes. Next, add the tomatoes and curry powder to the pan.

3. Cook until the tomatoes have broken down creating a sauce. Add the sausages and Pastamore Asian Dipping Oil and cook until warm. Season to taste with salt and black pepper.

4. Serve over rice noodles or Pastamore Fresh Cracked Pepper Fettucine.

Garlic Fig Pork Chops

There were some nice looking pork chops on sale at the store, and I thought it was a great chance to give this recipe a try. This is a simple recipe that really let's the pork be the star of the show. The Pastamore Roasted Garlic Grapeseed Oil and Pastamore Fig Balsamic Vinegar compliment both the pork and the green beans. This recipe wold pair well with brown rice or mashed potatoes and a tasty glass of wine.

Ingredients:  serves 4
1 lb - pork chops (4 chops)
2 cups - fresh green beans
1 tsp - herbs de provence
2 tsp - Pastamore Roasted Garlic Grapeseed Oil
2 Tbsp - Pastamore Fig Balsamic Vinegar
1/2 tsp - salt
1/4 tsp - black pepper
1/2 tsp - red pepper flakes (optional)

Directions:
1. Evenly season the pork chops with the herbs de provence and other spices. Heat a large frying pan on the stove over medium/medium-high heat. Once hot, add the Pastamore Roasted Garlic Grapeseed Oil and allow to heat. Add the pork chops, turning once during the cooking process, and cook to a minimum internal temperature of 145ºF.

2. While the pork is cooking remove the stems from the green beans and rinse.

3. Once the pork has been cooked, remove from the pan and place on a plate to rest. Add the green beans to the pan and begin to cook. Season to taste with salt and black pepper. Remove from the heat once the desired tenderness has been reached.

4. Plate the green beans and top with the pork chop. Drizzle the Pastamore Fig Balsamic Vinegar over the pork and serve.

Cheesy Sausage Spinach Saute

Often times entrees get the attention and side dishes are an after thought or an add on. Most of the recipes that I write revolve around main dishes because most people have their favorite side dishes they stick to. This recipe using sausage, spinach, cheese, mushrooms, and our Pastamore Roasted Garlic Grapeseed Oil is a great chance to change it up. This side has a great savory flavor that would pair well with a steak or even with eggs. It isn't very often I get too excited for side dishes, but this is a delicious recipe you should be trying.

Ingredients: serves 4
2 - precooked sausages (your favorite flavor)
2 tsp - Pastamore Roasted Garlic Grapeseed Oil
4 cups - baby spinach
10 oz - baby portabello mushrooms, sliced
2 oz - shredded Monterey jack cheese
To taste - salt and black pepper

Directions:
1. Heat a large frying pan on the stove over medium heat. Add the Pastamore Roasted Garlic Grapessed Oil and allow to heat. Once hot, add the sliced baby portabello mushrooms. Cook for 3-5 minutes. Slice the sausage on a bias into 1/2" thick pieces. Add to the pan. Cook until the sausage is browned and the mushrooms are tender.

2. Add the spinach and shredded cheese to the pan. Cook for 2 minutes, stirring often. Remove from the heat and continue cooking until the spinach is tender but not overcooked.

3. Season to taste with salt and black pepper and serve.

Spicy Green Chile

Here is a list of things that green chile tastes good on: eggs, chicken, burritos, and maybe even cardboard. It is that great time of year where hatch green chiles can be found at the grocery store, farmer's market, or corner stand. I prefer my chiles to be roasted, but any green chile is better than no green chile. This recipe uses our Pastamore Fresh Jalapeno Oil to add some spice to a mild or medium heat chile. This recipe makes enough to either freeze extra or do what I did and eat it on everything for a week.

Ingredients:
2 lbs - hatch green chiles
1 - medium yellow onion
1 - large tomato
1 Tbsp - Pastamore Fresh Jalapeño Oil
2 tsp - vegetable oil
3 cloves - garlic
1 qt - chicken/vegetable stock
1 qt - water
To taste - salt and black pepper

Directions:
1. Remove top and bottom from onion, remove the skin, and mince into 1/4" x 1/4" pieces. Rinse the green chiles, cut off the stems, remove seeds and white flesh, and chop into 1/4 x 1/4" pieces. I would recommend wearing rubber gloves (especially if you wear contacts). Mince the garlic cloves. Rinse the tomatoes and chop into 1/4" x 1/4" pieces and set to the side.

2. Heat a large pot on the stove over medium heat. Once warm, add the onions and cook until translucent. Next, add the green chiles and cook for 10 minutes stirring often. Add the garlic and cook for 1-2 minutes or fragrant.

3. Add the chicken/vegetable stock,water, and tomatoes to the pot. Bring to a boil and reduce to a simmer. Cook until reduced by half, approximately 30 minutes. If the chile still needs thickening, whisk in a roux or rice flour. Add the Pastamore Fresh Jalapeño Oil and season to taste with salt and black pepper.

4. Serve immediately and store leftovers in the refrigerator or freezer (if there are any).

Garlic Citrus Chicken

I always like writing recipes for the under-appreciated chicken thigh. They have more flavor than chicken breast and can usually be bought for a fraction of the cost. This recipe combines our Pastamore Roasted Garlic Grapeseed Oil with our Pastamore Citrus Balsamic Vinegar for a well-rounded and delicious flavor. This is a quick one pan meal that won't break the bank.

Ingredients: serves 3-4
1 lb - chicken thighs, boneless & skinless
2 tsp - Pastamore Roasted Garlic Grapeseed Oil
1.5 Tbsp - Pastamore Citrus Balsamic Vinegar
4 cups - baby spinach
To taste - salt and black pepper

Directions:
1. Heat a large frying pan on the stove over medium/medium-high heat. Once the pan is hot, add the Pastamore Roasted Garlic Grapeseed Oil. Generously season the chicken thighs with salt and black pepper and place into the pan once the oil has heated.

2. Cook the chicken to an internal temperature of 165ºF, turning once during the cooking process. Once cooked, remove the chicken from the pan and turn the heat to medium-low.

3. Add the spinach to the frying pan and lightly season with salt and black pepper. Cook until tender (1-2 minutes).

4. Split the spinach evenly, removing it from the pan using tongs. Place the chicken on top and finish with a drizzle of Pastamore Citrus Balsamic Vinegar.

Marinated Heirloom Tomato Salad

It's that time of year where the supply of delicious and cheap produce is slowly coming to an end. There certainly will be fall and winter produce available, but I always miss the tomatoes, berries, etc. I happened across some great looking heirloom tomatoes at the store and could not resist making a recipe highlighting their great flavor. This recipe uses our Pastamore Spicy Tomato Dipping Oil to boost the flavor of these great, fresh ingredients.

Ingredients:
1 lb - heirloom tomatoes
1 large - green bell pepper
1 cup - fresh green beans
2 Tbsp - Pastamore Spicy Tomato Dipping Oil
To taste - salt and black pepper

Directions:
1. Rinse all vegetables. Cut the green pepper in half from top to bottom. Discard the stem, seeds, and white vein from the inside of the pepper. Cut 1/2" thick slices from top to bottom. Cut the slices into 1" long strips on a bias. Add to a medium-sized mixing bowl.

2. Cut the tomatoes in half. Remove the core, and cut into 1/2" thick slices from top to bottom. Lay the slices flat, and then cut into 1/2" x 1/2" pieces. Add to the mixing bowl.

3. Remove the stems from the green beans, and chop into 1/4" long pieces. Add to the mixing bowl along with the 2 Tbsp of Pastamore Spicy Tomato Dipping Oil. Mix well and season to taste with salt and black pepper.

4. Serve immediately or allow to chill for 1 hour in the refrigerator.

Jalapeño Bacon Country Gravy

If it ain't broke don't fix it. If I heard this saying about sausage gravy I would have nodded in agreement. Then I made a batch of jalapeño bacon country gravy and my mind was quickly changed. This gravy would be excellent over a cheesy biscuit or maybe even some cardboard. For this go around, I used it as a tasty sauce for some breakfast tacos. Of course this recipe uses my favorite oil, our Pastamore Fresh Jalapeño Oil. It gives the recipe a great heat and flavor that matches well with the salty bacon flavor.

Ingredients:
12 oz - milk
2 slices - bacon
2 tsp - Pastamore Fresh Jalapeño Oil
1/4 tsp - oregano
1.5 Tbsp - rice flour
To taste - salt and black pepper

Directions:
1. Heat a medium size frying pan on the stove over medium heat. Once the pan is hot, add the bacon. Cook until the desired crispness has been reached, turning once during the cooking process. Place the cooked bacon onto a paper towel. Reserve the bacon fat in the pan.

2. Return the bacon pan to the stove with the reserved bacon fat over medium heat. Add the milk and oregano. Bring to a simmer and reduce for 5 minutes. Slowly add in the rice flour, whisking to prevent clumping.

3. Chop the back into 1/4" x 1/4" pieces. Add to the gravy and stir well.

4. Continue cooking until the desired thickness has been reached. Be careful not to cook too long as it will become thicker once removed from the heat. If needed, whisk in more milk if it becomes too thick. Season to taste with salt and black pepper.

5. Serve over biscuits, omelets, or any breakfast taco/burrito.

Strawberry Walnut Watermelon Pizza

After making one watermelon pizza, it was hard to not try another with the delicious watermelon. This recipe uses our Pastamore White Balsamic Vinegar with Pear and honey mixed with Greek yogurt to make a "pizza sauce." The addition of fresh strawberries and toasted walnuts gives a juicy bite as well as a satisfying crunch. I found that this recipe is better after sitting in the refrigerator overnight. This allowed the sauce to set and have a more desireable texture.

Ingredients:

1 - 1" thick water melon slice

6 - strawberries

1 oz - toasted walnut, chopped

1 cup - Greek yogurt

1 tsp - honey

2 tsp - Pastamore White Balsamic Vinegar with Pear

As needed - salt

Directions:

1. Cut a 1" thick slice of watermelon. Lightly salt the watermelon and cut into 6 even slices.

2. In a medium mixing bowl combine the Greek yogurt, honey, and Pastamore White Balsamic Vinegar with Pear. Mix using a whisk until all ingredients are evenly distributed. Scoop the sauce onto the middle of the watermelon, and use a spatula to spread an even coat across the watermelon flesh.

3. Rinse the strawberries and remove the stems.  Cut into quarters slice lengthwise. Spread across the top of the sauce. 

4. Top with the toasted walnut pieces and place into the refrigerator for at least 2 hours. Serve and enjoy!

Septembers Seasonal Recipe

     Septembers seasonal recipe was created with the realization that grilling season is almost ending...and winter is around the corner. With Summer winding down, avocados nearing the end of their growing season and the kids back in school, let's not forget there is still a few weeks left for grilling and out door entertaining.

Spicy Grilled Avocado Burger

 serves 4

Ingredients: 

1 lb - ground beef, 80/20

4 slices - pepperjack cheese

2 small - avocados

2 - roma tomatoes

1 tsp - Pastamore Barrel-Aged Worcestershire Sauce

1 tsp - Pastamore Barrel-Aged Balsamic Vinegar

1-2 tsp - Pastamore Fresh Jalapeño Oil

1/2 tsp - salt

1/4 tsp - black pepper

1/4 tsp - ground cumin

1/8 tsp - red pepper flake

1/8 tsp - smoked paprika

4 - buns

To taste - salt and black pepper

As needed - mayonnaise

Directions: 1.  Add Pastamore Barrel-Aged Balsamic Vinegar, Pastamore Barrel-Aged Worcestershire, and spices to a large mixing bowl and mix ingredients. Next, add the ground beef and use hands to mix ingredients together.  Form into four even sized patties. 2.  Heat grill to medium-high heat.  While the grill is heating, rinse tomatoes and slice into 8 total slices. Toss with Pastamore Fresh Jalapeno Oil and season with salt and black pepper. Cut the avocados into quarters from top to bottom, peeling off the skin and throwing away the seed.   3.  Place the patties onto the grill.  Turn once turning cooking, and add the cheese to the burgers when they are near the desired doneness.  Place the avocado quarters onto the grill, turning once with tongs keeping them as together as possible.  Lightly season with salt. 4.  Plate the bottom bun and top with a smear of mayonnaise.  Next, add the burger and top with the tomato slices.  Finish with the grilled avocado and the top bun.

Apple Lemon Mint Watermelon Pizza

I was cruising around the internet last week and happened across a picture of a watermelon dessert pizza. After seeing the picture, I couldn't help but give the great idea a try with some of our products. This recipe uses a light drizzle of our Pastamore Meyer Lemon Oil and a finishing garnish of Pastamore Fig Balsamic. Although you could make one of these watermelon pizzas with all sorts of fresh, tasty fruits. This will now be my go-to dessert for any summer time get together. The written recipe will make one pizza, but everything but the watermelon can be increased to make more servings.

Ingredients:
1 - 1" thick round watermelon slice
1/2 - gala apple
3-6 - mint leaves
1-2 tsp - Pastamore Meyer Lemon Oil
1/4 tsp - kosher salt
As garnish - Pastamore Fig Balsamic Vinegar

Directions:
1. Using a large knife, slice a 1" thick piece from the center of the watermelon.

2.  Rinse apple and slice into thin slices.  Cut in half length-wise. Stack the mint leaves together and cut as thinly as possible.

3.  Evenly spread the salt and Pastamore Meyer Lemon Oil onto the watermelon.  Cut into 6 even slices.  Spread the apples and mint evenly onto the watermelon. Either serve immediately or place into the refrigerator for up to one day. When served, garnish each slice with a drizzle of Pastamore Fig Balsamic Vinegar.