Rosemary Mushroom Braised Chicken

Too hot for soup? Maybe. Too hot for delicious braised chicken thighs? No. This recipe takes our Pastamore Rosemary with Roasted Garlic Olive Oil and pairs it with bone-in chicken thighs.

Ingredients:           Makes 4 servings
4 chicken thighs, bone in (Approximately 1.5-2 lbs)
2 Tbsp Pastamore Rosemary with Roasted Garlic Olive Oil
3 medium Yukon gold potatoes
1 10 oz can cream of condensed mushroom soup
1/2 cup shaved Parmesan cheese
10+ oz water
1 Tbsp vegetable or avocado oil
1/2 tsp dried rosemary
To taste salt and black pepper

Directions:
1. Pre-heat oven to 425F. Rinse potatoes and chop into 1" pieces.

2. Heat large oven safe vessel with top (e.g. dutch oven) on the stove over medium heat. Add avocado oil and allow to heat. Remove skin from chicken thighs if desired. Season both sides of chicken with salt and black pepper. Add to the pan. Sear chicken on both sides until browned.

3. Whisk cream of mushroom soup, water, and Pastamore Rosemary with Roasted Garlic Olive in a mixing bowl. Add the potatoes to the pot and pour in mushroom soup mixture. Add water if needed to cover potatoes. Top with 1/4 cup of Parmesan cheese.

4. Bring to a boil, reduce to a simmer, and cover. Place in the oven and cook for 25 minutes or until potatoes are tender and chicken reaches a minimum internal temperature of 165F.

5. Using a ladle, plate potatoes and broth into a bowl. Top with the chicken, dried rosemary, and Parmesan cheese.

Rosemary Garlic Breakfast Burritos

Kick up the flavor at your next breakfast with these easy and delicious breakfast burritos. Our Pastamore Rosemary and Roasted Garlic Olive Oil is paired with breakfast staples including eggs, bacon, and potatoes. These burritos work great for breakfast, brunch, lunch, or dinner.

Ingredients:     Makes 4 small burritos
4 8 inch tortillas
4 eggs
1 medium Yukon gold potato
1 Tbsp Pastamore Rosemary and Roasted Garlic Olive Oil
1/2 cup black beans, drained
1 ounce shredded cheddar cheese
2 slices bacon, cooked and chopped
To taste salt and black pepper

Directions:
1. Poke potato multiple times with a fork and cook in the microwave until tender. Allow to cool for 4-5 minutes.

2. Heat a large non-stick pan on the stove over medium-low heat. Use cooking spray as needed. Whisk eggs in a bowl until mixed evenly.

3. Chop potato into 1/2" pieces. Add to the pan along with the bacon and black beans. Cook until warm. Add the eggs to the pan. Cook until almost cooked throughout, mixing often.

4. Add the Pastamore Rosemary and Roasted Garlic Olive Oil and cheddar cheese. Cook until cheese is melted.

5. Heat tortillas. Plate tortilla and top with 1/4 of egg mixture, fold in the sides, and roll. Heat a pan over medium-high heat. Place the burritos into the pan and cook on each side until golden brown.

6. Plate and top with your favorite hot sauce.

Cheeseburger Tacos

You go to turn on the grill to make burgers only to find that you are out of gas. Do you run to the store or whip up something a little different? This recipe takes the great flavors of a cheeseburger, pairs it with our fantastic Pastamore Barrel-Aged Worcestershire, and packs the flavor into a tortilla.

Ingredients:     Makes 6-8 servings
1 lb 85/15 ground beef
2 tsp Pastamore Barrel-Aged Worcestershire 
1 tsp low sodium soy sauce
1 tsp mustard
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
As desired cayenne pepper
3-4 slices cheddar cheese
6-8 lettuce leafs
6-8 tortillas
As needed pickles
Condiments as garnish

Directions:
1. Heat a large non-stick pan on the stove over medium heat. Once hot, add the ground beef. Season with Pastamore Barrel-Aged Worcestershire, soy sauce, mustard, and dry spices. Mix well and cook until beef is browned breaking into small pieces during cooking process.

2. Warm tortillas. Plate tortilla, add mayonnaise if desired, and top with lettuce leaf. Next, add 1/2 slice of cheese and the beef. Top with pickles and your choice of condiments.

Fire Roasted Tomato Balsamic Risotto

If you are looking for an easy first risotto to make this is a good recipe to try. This recipe features the rich flavor of fire roasted tomatoes and our Traditional Barrel-Aged Balsamic Vinegar and Basil Parmesan Olive Oil. This dish would be great topped with chicken or eggplant parmesan. 

Ingredients:
1 15 oz can Fire roasted tomatoes, diced
12 oz - Arborio rice1 qt - Vegetable stockAs needed - Water1 Tbsp - butter, unsalted2 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1 Tbsp - Pastamore Basil Parmesan Olive Oil
1 cup - White wine
1/2 - white onion, medium dice
One pinch - saffronTo taste - salt and black pepper

Directions:1. Place the vegetable stock and fire roasted tomatoes into a pot and bring to a simmer. In a separate pot while the stock is heating, place the butter and the diced onion. Sweat the onions over medium heat, ensuring that they do not cook so hot that they brown.

2. When the onions are sufficiently sweat, add the rice to the pot and stir. Make sure that all the grains are covered in fat, but be sure to not brown the rice. When the rice is covered, add the wine and cook until absorbed. Next, add enough stock to barely cover the rice and bring the heat up to medium/medium-high (simmer). 

3. Stirring often, add stock when the previous addition of stock has been absorbed by the rice. On the second addition add the stock that contains the saffron. Continue this method until the risotto has cooked for twelve minutes.

4. After twelve minutes add the Pastamore Basil Parmesan Olive Oil and 1 Tbsp of Pastamore Traditional Barrel-Aged Balsamic Vinegar. Continue cooking, stirring, and adding stock until the rice reaches the correct level of doneness (thoroughly cooked but still al dente). Season to taste with salt and black pepper. If you run of of stock during the cooking process warm water can be used in its place.

5. Serve immediately. Plate with a drizzle of Pastamore Traditional Barrel-Aged Balsamic Vinegar. 

Spicy Mango Chicken Sandwich

Brioche buns really make everything better. This sandwich is no exception as brioche is paired with chicken thighs, mango avocado salsa, and our Pastamore Cabernet and Roasted Garlic Marinade. This sandwich is the perfect combination of sweet, heat, salty, and sour.

Ingredients:     Makes 4 servings
4 large chicken thighs, boneless and skinless (approximately 1 lb)
1 mango
1 avocado
Juice of 1 lime
2 cups romaine lettuce, shredded
1/4 cup grape tomatoes
1/4 cup Pastamore Cabernet and Roasted Garlic Marinade
1/2 tsp cumin
1/4 tsp paprika
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/2 tsp salt
4 brioche buns

Directions:
1, Combine juice of 1/2 lime, Pastamore Cabernet and Roasted Garlic Marinade, and all dry spices into a large mixing bowl. Mix well with a whisk. Add chicken thighs and mix until coated.

2. Heat a large non-stick pan on the stove over medium heat. Once hot, add the chicken thighs to the pan. Cook until internal temperature reaches 165F turning once during the cooking process.

3. Remove the skin from the mango and finely dice. Remove skin and seed from avocado and dice. Rinse tomatoes and cut into quarters. Combine ingredients along with the juice of 1/2 lime into a mixing bowl. Mix well and season to taste with salt and black pepper.

4. Toast buns. Plate bottom bun and top with chicken thigh. Add serving of mango avocado salsa and shredded lettuce. Add the top bun, serve, and enjoy.

Kentucky Bourbon Glazed Salmon

Cooking fish on a grill can be a pain because it often sticks and falls apart. This recipe gives you some of those great BBQ flavors without the same headache. This recipe pairs salmon with our Pastamore Kentucky Bourbon Marinade and Grill Sauce. Serving this fish over a bed of rice and baked beans makes for a great fusion of flavors.

Ingredients:               Makes 4 servings
4 salmon fillets - approximately 1 lb
1/4 cup Pastamore Kentucky Bourbon Marinade and Grill Sauce
To taste salt and black pepper
Cooking spray as needed

1. Heat a large non-stick pan on the stove over medium heat. Once hot, coat with cooking spray.

2. Season salmon with salt and pepper and add to the pan. Cook until desired temperature is almost reached but not finished.

3. Top each salmon fillet with 1 Tbsp of Pastamore Kentucky Bourbon Marinade and Grill Sauce. Flip the fish and allow the sauce to quickly caramelize.

4. Serve fish BBQ sauce side up and finish with a small drizzle of Pastamore Kentucky Bourbon Marinade and Grill Sauce.

Seared Sesame Tuna Salad

Temperatures are heating up, and refreshing cool salads can be a great hit for lunch or dinner. This recipe combines the light flavor of high quality tuna with our Pastamore Asian Ginger Olive Oil. This is a restaurant quality dish at a fraction of the price.

Ingredients:        Serves 4
1 lb raw tuna, sashimi grade
1 avocado
2 apricots
1/2 cup roasted chickpeas (or croutons)
1 cucumber
8 cups chopped lettuce
1/4 cup + 2 Tbsp Pastamore Asian Ginger Olive Oil
To taste salt and black pepper

Directions:
1. Evenly cut avocado and apricots into pieces.

2. Heat a large non-stick pan on the stove over medium heat.

3. Cut tuna into 4 pieces and add to a large mixing bowl along with 2 Tbsp Pastamore Asian Ginger Oil. Mix until the fish is coated. Season to taste with salt and black pepper, and then liberally coat exterior with sesame seeds.

4. Add tuna to pan. Cook to desired temperature cooking on all 4 sides. High quality sushi grade tuna is best served rare/medium-rare.

5. Combine cucumber and lettuce into a large bowl along with 1/4 cup Pastamore Asian Ginger Olive Oil. Mix well and season with salt and black pepper.

6. Plate lettuce mixture, add the salmon, and top with the apricot and avocado mix. Garnish the dish with the roasted chick peas.