Spicy Jalapeno Chili

With colder weather arriving it means it is time for soup, stew, and chili. This quick and easy chili is a sure fire way to stay warm thanks to our Pastamore Kettle Roasted Jalapeno Oil. Give this recipe a try the next time you're want to whip up an easy one pot dinner.

Ingredients:     serves 4
1 lb - lean ground beef
1 can - pinto beans, drained and rinsed
1 15 oz can - diced tomatoes
1 15 oz can - diced fire roasted tomatoes
1/2 - vidalia onion
1 Tbsp - Pastamore Kettle Roasted Jalapeno Oil
2 cups - no salt added chicken broth
1 tsp - chili powder
1 tsp - red pepper flake
1/2 tsp - smoked paprika
1/2 tsp - cayenne pepper
1/2 tsp - garlic powder
1/2 tsp - salt
1/2 tsp - black pepper
2 ounces - cheddar cheese, shredded
As garnish - saltine crackers

Directions:
1. Remove skin from onion and roughly chop.

2. Heat a large pot on the stove over medium heat. Once hot, add ground beef. Cook until browned, mixing often. Add onion and cook until tender.

3. Add chicken broth, Pastamore Kettle Roasted Jalapeno Oil, beans, tomatoes, and spices. Bring to a boil, reduce to a simmer and cover. Cook for 20-30 minutes. Adjust seasoning with salt and pepper.

4. Serve and top with shredded cheese and crumbled crackers.

Marinara Chicken Quesadilla

Thin crust pizza with a top or quesadilla? Whatever this thing is it is delicious. The whole wheat tortillas and reduced fat cheese are a healthy nod towards some of you favorite foods, pizza and quesadillas. Our Pastamore Traditional Barrel-Aged Balsamic Vinegar is an excellent way to liven up some leftover chicken.

Ingredients:
2 - whole wheat soft taco size tortillas
1 ounce - 2% shredded mozzarella cheese
1/4-1/2 cup - marinara sauce
1 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
3 ounces - cooked chicken breast

Directions:
1. Place tortilla on plate and top with marinara sauce. Spread sauce evenly onto the tortilla leaving 1/2" space from the edge. Next, add the cooked chicken breast drizzle on 1/2 Tbsp of Pastamore Traditional Barrel-Aged Balsamic Vinegar. Evenly spread the cheese over the chicken.

2. Heat a large non-stick pan on the stove over medium-low heat. Once hot, carefully add the covered tortilla and top with the second tortilla. Cook until the bottom tortilla is browned and flip carefully using a large spatula.

3. Cook until second tortilla is browned. Remove from pan and cut into quarters. Plate and top with remaining 1/2 Tbsp of Pastamore Traditional Barrel-Aged Balsamic Vinegar.

Pastamore Lemongrass Salmon

Garlic Chive Philly Cheese Fettuccine

It's hard to go wrong with cheesy, tasty pasta. This recipe combines our gluten-free Pastamore Garlic Chive Fettucine with your favorite cheese steak flavors. Bell peppers and onions pair great with an easy to make cheese sauce. Kick up the flavor with some red pepper flakes if you are looking for a little extra spice.

Ingredients:
1 12 oz package - Pastamore Garlic Chive Fettuccine (gluten-free)
1/2 lb - lean ground beef
8 oz - white mushrooms
1/2 - white onion
1 - green bell pepper
1 cup - shredded provolone cheese
1.5 cups - skim milk
1 Tbsp - corn starch
To taste - salt and black pepper
Cooking spray - as needed

Directions:
1. Rinse and remove seeds from green pepper and slice into 1/2" x 2" pieces. Thinly slice onion and quarter mushrooms.

2. Heat a large pot of water on the stove over high heat. Bring to a boil.

3. Heat a large non-stick pan on the stove over medium heat. Once hot, add ground beef, mushrooms, onions, and bell peppers. Cook until vegetables are tender, stirring often. Season to taste with salt and black pepper.

4. Add Pastamore Garlic Chive Fettuccine to boiling water. Cook until al dente. Drain using a colander and rinse thoroughly with water. Return cooking pot.

5. Add 1 cup of skim milk along with shredded cheese in small pot over low heat. Whisk remaining milk with cornstarch. Slowly pour in cornstarch mixture, whisking often.

6.  Combine meat and vegetable mixture, cheese sauce, and pasta into large pot or bowl. Stir until combined and season to taste with salt and black pepper.

Chilaquiles

Chilaquiles are a true Mexican comfort food and are a great way to start a lazy weekend day. Like most comfort foods, there are many regional and household varieties. This recipe uses our Pastamore Bruschetta Tapenade as the tasty tomato sauce to cover the tortilla chips.

Ingredients:    serve
1/4 cup - Pastamore Bruschetta Tapenade
2 - large eggs, whisked
1/2 ounce - Mexican cheese, shredded
1/2 cup - pinto or black beans, drained
1/2 cup - grape tomatoes, rinsed
10-15 - tortilla chips
To taste - salt and black pepper
As needed - cooking spray

Directions:
1. Heat a medium non-stick pan on the stove over medium heat. Once hot, spray with cooking spray and add eggs, tomatoes, and pinto beans. Cook for 3-4 minutes mixing often. Add shredded cheese and season to taste with salt and black pepper. Cook until cheese has melted. Remove eggs from pan.

2. Add 1/4 cup Pastamore Bruschetta Tapenade and tortilla chips to pan over medium-low heat. Mix well and cook until warm.

3. Plate chips and top with cooked eggs.

Ruby Red Grapefruit Shrimp with Linguini

Have you tried our new Ruby Red Grapefruit with White Balsamic Vinegar? The vinegar has a great flavor with lots of possibilities. In this recipe, the new white balsamic vinegar is paired with our Artichoke Hearts Linguini, baby spinach, and olive oil.

Ingredients:   serves 4
1 lb - shrimp
1 12 ounce package - Pastamore Artichoke Hearts Linguini
2 Tbsp - Pastamore Ruby Red Grapefruit with White Balsamic Vinegar
1 Tbsp - olive oil
2 cups - baby spinach
1/4 tsp - garlic powder
To taste - salt and black pepper
As needed - water

Directions:
1. Peel and devein shrimp.

2. Heat a large pot of water on the stove over high heat. Once boiling, add Pastamore Artichoke Hearts Linguini.

3. Heat large pan on the stove over medium heat. Once hot, add olive oil and shrimp. Cook for 2 minutes and flip. Season with garlic powder and to taste with salt and black pepper. Cook for 2 minutes.

4. Cook pasta until al dente and drain using a colander. Add to shrimp along with 2 Tbsp Pastamore Ruby Red Grapefruit with White Balsamic Vinegar and 1/2-1 cup water. Cook for 2-4 minutes. Add baby spinach and stir. Season to taste with salt and black pepper.

Avocado Salsa Garlic Fettuccine

Avocados and tomatoes pair perfectly with the taste of garlic and onion. This recipe makes use of this great combination with fresh ingredients and the strong flavors of our Pastamore Garlic with Toasted Onion Fettuccine. This dish is spiced up with our Pastamore Kettle Roasted Jalapeno Oil which can be substituted with red pepper flakes if your bottle is empty.

Ingredients:      
1 12 ounce package - Pastamore Garlic with Toasted Onion Fettuccine
1 - avocado
2 - large tomatoes
1 Tbsp - Pastamore Kettle Roasted Jalapeno Oil (or olive oil)
To taste - salt and black pepper

Ingredients:
1. Rinse tomatoes and dice into 1/4" cubes. Remove skin and seed from avocado and cut into 1/2" pieces.

2. Heat a large pot of water over high heat. Bring to a boil. Once boiling, add Pastamore Garlic with Toasted Onion Fettuccine.

3. Heat a large pan on the stove over medium heat. Once hot, add the Pastamore Kettle Roasted Jalapeno Oil and tomato. Cook until tomatoes are tender, stirring often.

4. Cook pasta until al dente. Drain using a colander keeping 1/2 cup of the pasta water. Combine the pasta with water and tomatoes into one pot. Mix well and season to taste with salt and black pepper. Add avocado and mix.

5. Serve and enjoy.