Steak and Potatoes

Growing up in the midwest I can always appreciate a simple meat and potatoes meal.  The key to a dish like this is having very few ingredients but letting all of them shine.  For this recipe I used Teeny Tiny Potatoes from Trader Joe's, but any small potato (like a fingerling) will work just great.  This recipe uses our Pastamore Roasted Garlic Grapeseed Oil which gives the potatoes a great flavor!

Ingredients:    Serves 3
1.5 lb - ribeye steak
1 lb - small potatoes
2 Tbsp - Pastamore Roasted Garlic Grapeseed Oil
1 tsp - salt
1/4 tsp - black pepper
1/8 tsp - garlic powder
1/8 tsp - dried rosemary
To taste - salt and black pepper

Directions:
1.  Preheat oven to 400ºF.  Wash and rinse the potatoes, dry using a towel.  Place the potatoes into a baking dish, add the Pastamore Roasted Garlic Grapeseed Oil, and generously season with salt and black pepper.  Mix until the potatoes are evenly coated.  Place into the oven and cook for 45 minutes or until the potatoes are tender.

2.  After the potatoes have been cooking for 30 minutes, place a cast iron pan or frying pan onto the stove over medium/medium-high heat.  As the pan is warming, season the steaks with the black pepper, garlic powder, salt, and dried rosemary.  Place the steaks into the pan and cook until a nice sear has been reached.  Turn the steak over and sear the second side.  Cook until the desired doneness has been reached.  If the exterior is cooking too quickly, reduce the heat.

3.  Remove the steaks from the pan and allow to rest for at least 5 minutes.  Plate the potatoes, the steak, and serve with your favorite green vegetable.

Warm Kale Salad

     So, you said you wanted to make something super healthy???  Why not a warm kale salad to pair with your meal!  We used our White Balsamic Vinegar with Pear to kick up the flavor! It's a little something different, healthy and easy to make.

 Warm Kale Salad 

Serves 4

Ingredients:

1 lb - Latacino kale

1 Tbsp - Pastamore White Balsamic Vinegar with Pear

1 Tbsp - extra virgin olive oil

1/2 - butternut squash

1 oz - toasted almonds

2 cloves - garlic

To taste - salt and black pepper

1 oz - shredded Parmesan cheese (optional)

Directions:

1.  Heat a large pot on the stove over high heat.  While the water is boiling, peel the 1/2 butternut squash, remove the seeds, and chop into 1/2" x 1/2" x 1/2" pieces.  Once the water is boiling, add the squash to the water.  Cook until tender but still with a bite.  While the squash is cooking, mince the garlic.

2.  Place the squash into a colander and rinse with cold water.  Place to the side.

3.  Place a large pot on the stove over medium-low heat.  Add 1 Tbsp extra virgin olive oil and the kale.  Cook for a few minutes before adding the minced garlic, toasted almonds,and butternut squash.  Cook until warm throughout.

4.  Before removing from the heat, add the 1 Tbsp of Pastamore White Balsamic Vinegar with Pear and mix well.  Season to taste with salt and black pepper.

5.  Serve immediately.  Top lightly with shredded Parmesan cheese.

Pastamore March Seasonal Recipe

     The beginning of Asparagus season starts in March, and it is a short season when you will find that they are cheap and tasty.  The recipe is quick and easy to make using Pastamore Citrus Balsamic Vinegar which is most appropriate to use with asparagus, as it packs a full and savory flavor to this Frittata.

 Asparagus and Mozzarella Frittata
6 servings

Ingredients: 

5 - eggs

1 lb - asparagus

1 cup - spinach

4 oz - grape tomatoes

1/4 - white onion

2 oz - shredded mozzarella cheese

1/2 Tbsp+ - Pastamore Citrus Balsamic Vinegar

1/8 tsp - thyme

1/2 tsp - salt

1/4 tsp - black pepper

Directions:

1.  Preheat oven to 375ºF.

2.  Rince asparagus and grape tomatoes.  Roughly chop the spinach, and slice the tomatoes into quarters vertically.  Finely dice the onion.  Cut off the fibrous bottoms of the asparagus, and chop into 1/2" pieces.

3.  Heat a 10" cast iron or oven-safe pan on the stove over medium heat.  Once the pan is hot, add oil or cooking spray needed to keep the food from sticking.  Add the onions and asparagus and begin to cook.  Cook until the asparagus is tender but still has a bite.  Add the tomatoes and spinach and cook for 2 more minutes.

4.  While the onions and asparagus are cooking, place the eggs into a mixing bowl.  Whisk until the eggs are light and frothy.  Add the Pastamore Citrus Balsamic Vinegar, mozzarella, thyme, salt and black pepper to the mixing bowl and throughly mix.

5.  Add the egg mixture to the pan with the vegetables.  Stir until mixed well.  Place into the oven, and cook for 12-15 minutes.  The internal temperature should reach 155ºF.

6.  Serve immediately with avocado and a drizzle of Pastamore Citrus Balsamic Vinegar.

Chili Cheese Meatloaf

Meatloaf.  The word typically does not drum up joy and excitement.  For this reason, I figured I would try to spice up (pun intended) a new meatloaf recipe.  Chili with beans and ground beef is a great flavor combination, and it transfers very well to meatloaf.  This recipe uses our Pastamore Fresh Jalapeño Oil and our Pastamore Traditional Barrel-Aged Balsamic Vinegar.

Ingredients:  servings - 6
1 lb - 85/15 ground beef
1 15 oz can - chili beans
3/4 cup - bread crumbs (or instant oatmeal)
1/2 cup - shredded cheddar cheese
1/2 Tbsp - Pastamore Fresh Jalapeño Oil
1 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1/2 tsp - salt
1/4 tsp - black pepper
1/4 tsp - garlic powder
1/2 tsp - your favorite BBQ seasoning  (or 1/8 tsp paprika, 1/4 tsp chili powder, 1/8 tsp garlic powder)
1 egg - lightly beaten
As needed - ketchup

Directions:
1.  Preheat oven to 375ºF.

1.  Open the beans, and drain them over the sink using a colander.  Leave them to drain for at least 5 minutes but do not rinse the beans.  Crack an egg in to a large mixing bowl and lightly beat.  Add all of the ingredients except the Patamore Fresh Jalapeño Oil to the bowl.  Use your hands to mix the meat until all of the ingredients are evenly distributed.  Form into a 'loaf' shape, and place into a large baking dish.  Do not use a meatloaf or bread pan!  Cooking in a baking dish allows the meat to cook evenly, for the entire exterior to get a crust, and for excess fat to drip off.

2.  Place the meatloaf in the oven.  Cook for twenty minutes.  While cooking, combine ~2 Tbsp of ketchup with the Pastamore Fresh Jalapeño Oil.  After the twenty minutes has been reached, brush or spoon the ketchup on top of the meatloaf.  Return to the oven and continue cooking for another 5-15 minutes.  The meatloaf is done when the internal temperature reaches 165ºF.  Be sure to temp in the thickest part of the meatloaf in the middle.

3.  Remove from the oven and allow to sit for 10 minutes before cutting.  Serve with a baked potato and enjoy!

Breakfast Burger

Breakfast for dinner, breakfast for lunch, breakfast for breakfast.  I can't get enough breakfast, and finding new ways to incorporate breakfast foods almost always ends up in tasty creations.  I went out on a bit of a limb here trying new flavors added to the burger, and the results were a success!  This recipe uses our Pastamore Traditional Barrel-Aged Balsamic Vinegar and maple syrup.

Ingredients:    serves 4
1 lb - 80/20 ground beef
1 Tbsp - Pastamore Barrel-Aged Balsamic Vinegar
1 tsp - maple syrup
1/2 tsp - salt
1/4 tsp - black pepper
1/4 tsp - red pepper flake
1/8 tsp - garlic powder
4 - buns
4 - frozen potato patties (hashbrown patties)
4 - eggs

Directions:
1.  Combine ground beef, Pastamore Barrel-Aged Balsamic Vinegar, maple syrup, and spices into a large mixing bowl.  Using your hands, mix the ingredients until they are evenly distributed.  Form the meat into 4 patties.

2.  Heat a large frying pan on the stove over medium-high heat (or heat up your grill).  Once hot, cook the burgers, turning once during the cooking process.  Cook until the desired doneness has been reached.  If cooking in a pan, the heat may have to be reduced because the vinegar and syrup may cause the meat to brown too quickly.

3.  While the burgers are cooking, cook the potato patties according to the package directions.  Cook according to package directions.  Cook the eggs individually in a small frying pan, either sunny side up or some doneness of over-easy.

4.  Place the cooked potato patty on the bottom bun.  Top with the burger, and add the egg last.  Top with ketchup, bacon, or cheddar cheese.

Chicken and Butternut Squash Sauce

It is still that time of year where winter squash are cheap and readily available.  I've always been a fan of butternut squash, as it makes amazing soups and sauces.  This is a recipe for a simple and tasty butternut squash sauce that great on chicken.  This recipe uses our Pastamore Roasted Garlic Grapeseed Oil that gives the sauce a great texture and flavor.

Ingredients:     serves: 4-5
1.5 lb - chicken breast
1 Tbsp - Pastamore Roasted Garlic Grapeseed Oil
1/2 - butternut squash
1/4 tsp - dried rosemary
1 dash - cinnamon
1 pinch - nutmeg
1/4 cup - water (if needed)
To taste - salt and black pepper

Directions:
1.  Heat a large pot of water on the stove over high heat.  Bring to a boil.  While the water is heating, peel the butternut squash and remove the seeds.  Chop into 1/2" cubes.

2.  Add the squash to the water and cook until fork tender.  Remove from the water and drain using a colander.  Place to the side.

3.  Heat a large frying pan on the stove over medium/medium-high heat.  While the pan is heating, chop the chicken into bite-sized pieces.  Spray the pan with cooking spray, and add the chicken to the pan. Season with salt and black pepper.

4.  While the chicken is cooking, place the butternut squash into a food processor or blender.  Add the cinnamon, nutmeg, and rosemary and blend until a smooth texture has been reached.  Slowly add the Pastamore Roasted Garlic Grapeseed Oil while blending.  Add the water if needed if the sauce is too thick.

5.  Cook the chicken until the internal temperature reaches 165º F.

6.  Serve the chicken over brown rice and top with the butternut squash sauce.

Creamy Prosciutto Chicken

The best way I can describe this recipe is a sophisticated, crustless chicken pop pie.  With that being said, it is a little more work than a lot of our recipes but it is worth the time and effort.  This recipe takes fresh peas and mushrooms and combines it with a creamy sauce and prosciutto to deliver a really tasty and comforting flavor.  This recipe uses our Pastamore Roasted Garlic Grapeseed Oil to help make a roux and add a nice subtle flavor.

Ingredients:    serves - 4
1.5 lb - chicken breast (4 breasts)
4 oz - fresh peas (frozen also acceptable)
3 slices - prociutto
8 oz - sliced mushrooms
1 Tbsp - unsalted butter
1 Tbsp - Pastamore Roasted Garlic Grapeseed Oil
1.5 Tbsp - flour
2 cups - warm water
12 oz - milk or heavy cream
1/4 tsp - dried rosemary
To taste - salt and black pepper

Directions:
1. Place a large frying pan on the stove over medium/medium-high heat.  Once the pan is hot, add the butter and allow it to melt.  Once melted, add the mushrooms to the pan.  Cook for 4-5 minutes.

2.  Season the chicken with salt and black pepper.  Place the chicken into the pan smooth side down.  Cook until a nice sear has been achieved, and then turn the chicken over and cook until the second side has a nice color.

3.  Add the water and rosemary to the pan.  Bring to a simmer.

4.  While the chicken is cooking, heat the Pastamore Roasted Garlic Grapeseed Oil in a small pan over medium heat.  Once warm, use a whisk to add the flour and mix until an even consistency has been reached.  Remove from the heat and place to the side.

5.  Cook the chicken until the internal temperature reaches 165ºF.  The water should almost be completely evaporated by the time the chicken is done.  If needed, add more water into the pan to prevent the chicken from sticking and and the pan from burning if it becomes dry.  Once the chicken has reached the correct temperature, remove from the pan and place to the side.

6.  Add the milk to the pan.  Heat until the sauce starts to simmer.  Add the roux you previously made, and begin to reduce the sauce.  Cut the prosciutto into 1/2" square pieces.  After a few minutes add the peas and prosciutto to the pan.  Cook until the desired sauce consistency has been reached (at least 2 more minutes).  Add more milk if necessary if the sauce becomes too thicken.

7.  Immediately serve the sauce over the chicken.  Serve with baked potatoes or brown rice.