Cilantro Jalapeno Lime Chicken

This recipe is out to prove that cilantro lime isn't just for rice. There is no better way to live up some chicken than with a little acid and some heat from our Pastamore Kettle Roasted Jalapeno Oil. Give this recipe a try with your favorite cut of chicken and turn up the heat with a little hot sauce as garnish.

Ingredients:
1 lb chicken (thighs or breasts)
2 limes
1 Tbsp Pastamore Kettle Roasted Jalapeno Oil
6 sprigs cilantro
1 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper
Cooking spray as needed

Directions:
1. Combine chicken, juice of 1 lime, 4 cilantro sprigs, spices, and Pastamore Kettle Roasted Jalapeno Oil into a large zip top bag. Mix well and allow to marinate for 2-4 hours.

2. Heat a large non-stick pan on the stove over medium heat. Once hot, coat with cooking spray and add marinaded chicken to the pan. Cook to an internal temperature of 165° F turning once during the cooking process.

3. Plate chicken and garnish with fresh cilantro and a lime wedge.

Chardonnay Lemon Garlic Baked Chicken

Baking chicken is great because once you pop that dish into the oven you're just waiting for a delicious meal. This recipe combines chicken thighs with our Pastamore Chardonnay and Roasted Garlic Marinade. These flavors are enhanced with the help of lemon and onion for a great entree to pair with your favorite sides.

Ingredients:
3 Tbsp Pastamore Chardonnay and Roasted Garlic Marinade
1.5 lb chicken thighs
1 lemon
1 onion
1.25 tsp salt
To taste black pepper and paprika

Directions:
1. Combine Pastamore Chardonnay and Roasted Garlic Marinade, chicken, salt, black pepper, and paprika into a large mixing bowl. Mix well.

2. Preheat oven to 400 degrees F.

3. Slice lemon into thin rounds. Remove top, bottom, and skin of onion. cut onion into 1/4" thick rounds. Layer onions and lemons into a 13 x 9 baking dish. Top with chicken thighs and place into the oven.

4. Cook for 35-40 minutes or until internal temperature of chicken reaches 165 degrees F.

5. Remove from oven and allow to rest for at least 5 minutes before serving.

Passion Fruit Peach Salsa

It's summertime and fresh fruit salsas are the perfect way to top of the great food coming off your grill. This recipe combines the refreshing and delicious taste of peaches with avocado and our Pastamore Passion Fruit White Balsamic Vinegar. Add in some diced fresh jalapeno or habanero pepper to add a kick to this slasa. 

Ingredients:
2 peaches
1 avocado
1 medium tomato
1 Tbsp Pastamore Passion Fruit White Balsamic Vinegar
1/2 Tbsp Olive Oil
2 cloves, garlic
To taste and black pepper

Directions:
1. Rinse peaches and tomato. Remove pits from peaches and cut into 1/4" cubes. Cut tomato into 1/4" cubes. Remove seed from avocado cut into 1/4" pieces. Mince garlic cloves.

2. Combine peaches, avocado, garlic, and tomato into a large mixing bowl. Add 1 Tbsp Pastamore Passion Fruit White Balsamic Vinegar and 1/2 Tbsp olive oil. Mix well and season to taste with salt and black pepper.

3. Serve over chicken, seafood, or pork.

Sriracha Mango Grilled Salmon

Do you want to cook salmon but don't want the whole house to smell like fish? Put your grill to use with this quick and easy recipe featuring our Pastamore Sriracha Mango with White Balsamic Vinegar. Drizzle the final product with a fresh squeeze of sriracha to turn up the heat.

Ingredients:
4 salmon fillets, skin on
2 Tbsp Pastamore Sriracha Mango with White Balsamic Vinegar
2 Tbsp vegetable oil/canola oil
To taste salt and black pepper

Directions:
1. Heat grill to medium-high heat.

2. Add 1 Tbsp of Pastamore Sriracha Mango with White Balsamic Vinegar to a mixing bowl. Slowly whisk in vegetable oil. Add salmon fillets and mix until coated. Place on a plate and season flesh side with salt and black pepper.

3. Place salmon on grill skin side down. Cook until internal temperature of 145F is reached. Only turn the salmon once while cooking, and do not leave flesh side down for too long to help prevent sticking.

4. Plate salmon and drizzle with remaining Pastamore Sriracha Mango with White Balsamic Vinegar.