Now that the weather has turned colder I am turning to one pan dinners made in the oven. Not only do they bring on a personal warm and cozy feeling, the house also smells great while they are cooking.  Roast chicken is a favorite at our house and the recipe submitted by Megan at www.imperrfections.blogspot.com just fits the bill.  Jan will love it.

And since I’ve been offline for a bit, I think it’s time to shake things up with a giveaway!  Please leave me a comment below telling me about your favorite condiment flavor right now, and I’ll select three people at random who will receive a six-pack sampling of Saucy Mama condiments, including the Chipotle Mustard used in this recipe! Talk to me!

Ingredients:

4 russet potatoes, peeled and cubed
4 carrots, chopped
1 1/2 onions, cut into large chunks
2 Tbsp vegetable oil
2 Tbsp Saucy Mama Chipotle Mustard

1 tsp salt

Fresh ground black pepper (10 grinds)

1 (3 lb) whole chicken, neck and giblets removed
2 Tbsp butter, softened
1/4 C Saucy Mama Chipotle Mustard
1 tsp salt
Fresh ground black pepper (10 grinds)
2 celery stalk, chopped
1 Tbsp butter
splash of white wine (I use Sutter Home Sauvignon Blanc)

Directions:

Preheat oven to 350 degrees Fahrenheit. Mix oil, mustard, salt, and pepper from the first list of ingredients in small bowl. Place potatoes, carrots, and onions in a 9×13 baking dish and pour the mustard/oil mixture over vegetables. Toss to make sure everything is coated evenly.

In another small bowl, mix together the butter, mustard, salt and pepper from the second group of ingredients. Thoroughly rinse chicken inside and out, pat dry with paper towels, and use a sharp knife to create a pocket under the skin for the rub. Use 1/2 - 3/4 of the butter/mustard rub underneath the skin of the chicken breast and drumsticks and use the last bit to rub on the top and bottom of the outside of the skin.

Stuff the cavity with 1 Tbsp butter and celery pieces. Place chicken on top of the vegetables in the baking dish and pour a few splashes of wine over all of it.

Bake for 1 1/2 hours or until the chickens internal temperature reaches 180 degrees. Halfway through baking, add a few more splashes of wine. When the chicken is done, remove from the baking pan and set aside on a serving platter. Test the vegetables and if they’re not finished yet, stick back in the oven for 20-30 more minutes while you allow the chicken to rest.
Now serve it all up on a platter and dig in!

Savory Smoked Salmon Spread

2 - 8 ounce packages cream cheese
8 ounces smoked salmon, flaked (reserve about 2 tablespoons for garnish)
1-1/2 teaspoons lemon juice
1 tablespoon Saucy Mama Horseradish
2 tablespoon minced chives (reserve 1 tablespoon for garnish)
1 teaspoon Saucy Mama Hot Wing Sauce

Beat cream cheese until smooth.  Add remaining ingredients except for garnish and blend thoroughly.  At this point you can place the spread in a serving bowl or form into ball and wrap with plastic wrap.  Either way chill for at least 1 hour up to 1 day.  Place on serving platter topped with the reserved flaked salmon and minced chives, and surrounded with a sliced baguette or crackers.

I love to have this left over smeared on my morning whole wheat bagel and topped with thinly sliced sweet onion.

DAD’S CRACKED PEPPER STEAKS

4-1 inch thick rib steaks
Saucy Mama Cracked Pepper Marinade
Crumbled Blue Cheese

Place 2 steaks each in 1 gallon zip lock bags along with enough marinade to thoroughly coat.  Marinate for at least 1 hour up to 24 hours.  Allow steaks to sit at room temperature for 15 to 30 minutes before grilling.

Place steaks over medium-high heat for a minute or two, you just want to get good grill marks.  Turn steaks and repeat on other side.  If using a gas grill reduce temperature to medium, if over coals move the steaks away from hottest part of grill and cook for about 7 minutes more for medium rare.

Remove steaks from grill, top with crumbled blue cheese and allow to rest for 5 minutes before serving.

ROASTED CARROTS

2 pounds carrots cut into 3 1/2 inch by 1/2 inch strips Food and Wine Three Herb Spice Marinade

Preheat oven to 425 degrees.
Place carrots on a rimmed baking sheet toss with enough marinade to coat.
Bake for 25 to 30 minutes until tender and golden.
Keep warm in oven until ready to serve.

FRENCH FRIES

4 Russet Potatoes into 1/4 inch sticks
Vegetable oil
Kosher salt to taste

Rinse potato sticks in cold water until the water runs clear.  Place potatoes in large bowl of ice water and let stand at least 1 hour.  This can be done a day ahead and kept in the refrigerator.

If not using a deep fat fryer pour 3 inches of oil into a deep, heavy cast iron skillet.  If using a deep fat fryer follow fryer instructions.

Bring oil to a temperature of 325 degrees

While oil is heating drain potatoes and thoroughly dry.  I keep a large bath towel that is only used in the kitchen for this purpose.

Fry potatoes in small batches.  Cook for about 3 minutes,  remove and drain on layers of paper towels.

When all of the potatoes have gone through their first cooking increase temperature of the oil to 375 degrees.

In small batches, again, fry the potatoes to a golden brown, about 4 minutes.

Drain on paper towels and season with kosher salt.

The kids did help with this recipe, but I did keep myself between the deep fat fryer and them.  You also have to be careful that they don’t sneak all the fries off the serving plate before they get to the table.  Those little guys are really good at stealthily opening the warming drawer.

If there is a time pinch you can fry the potatoes only once.  Bring the temperature of the oil to 365 degrees and cook the potatoes until golden, about 7 minutes.

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We were so blessed to have so many talented home chefs create recipes using the Saucy Mama products.  There’s a reason we’d like to have given more than four awards - and this recipe is just one of them.  Check out the delicious combination of ingredients that Whitney in Chicago dreamed up, for this adaptable recipe that is just begging to help you clean out your veggie drawer!

SESAME GINGER NOODLES

For the Sauce:
1/2 cup of Saucy Mama Sesame Ginger Dressing
1 Tbsp soy sauce, I prefer low sodium
1/2 Tbsp seasoned rice vinegar, I used a Garlic variety but use whatever you have

1/4 to 1/2 tsp crushed red peppers flakes, I used 5-6 “shakes” of my bottle but use until it reaches your spice taste tolerance.

For the Dish: I used a bunch of vegetables that were in season for the stir fry. This is obviously open to adaption. It would be great with mushrooms, cubed potatoes, etc.

1 large yellow onion, cut into chunks (you want “two bite” slices)
1-2 cloves of garlic, minced
1 small jalapeno, minced (optional, if you like things spicy)
2 bell peppers, preferably red or orange
1 small squash, I used a yellow patty-pan
1 large handful of green beans, ends trimmed
4 bunches of baby bok choy, throughly washed and roughly chopped (it cooks down pretty small so you want big-ish pieces, if you can only find normal bok choy, that is fine to, you will just need to cut it down more
Mild flavored olive oil or other cooking oil
1 package rice noodles, I used a Trader Joe’s variety called “Rice Sticks-Traditional Thai Pasta”

For the Chicken:
1 chicken breast (if you have a carnivore that needs his protein, I didn’t feel it was necessary)
Kosher salt
Fresh cracked pepper

Directions

Prepare the sauce. In a measuring cut whisk together the Saucy Mama Sesame Ginger sauce, soy sauce, rice vinegar, and crushed red pepper flakes. Add additional soy sauce or rice vinegar to taste.

Preheat oven to 350F. Season chicken breast liberally with salt and pepper. Place on a baking sheet and bake for 10-12 mins, flipping half-way, until no longer pink. Use your judgment, this could be faster or shorter depending on the size and thickness of your chicken. Once done, remove from oven, let rest for a min, and then slice into strips or bite-sized pieces.

Meanwhile, heat 1-2 tablespoons of olive oil in a large pan or dutch oven on medium heat. It is helpful to use one with a lid. Add the chopped onion and then cook until they are beginning to soften. Add garlic and jalapenos and cook for an additional minute or two. Add baby bok choy, reduce heat to medium low and cover, stirring every couple of minutes to prevent sticking.

While the baby bok choy is cooking, heat water in a pasta pot to cook the noodles according to the package instructions. Once the noodles are finished, remove from the pasta pot and toss with the sauce, as prepared above.

After the baby bok choy has wilted and become tender, removed the bok choy, onions, garlic to a small bowl. Heat up an additional tablespoon of oil on medium heat and add the remaining vegetables and stir fry until tender, about 5-6 mins. Return the removed bok choy and onions to the pot and throughly heat all the vegetables. Salt and pepper to taste.

In a large bowl, plate a pile of noodles and top with an assortment of the vegetables and sliced chicken.

[This recipe does require you to do a few things at once so it is very helpful to have your “mis en place” ready, ie, cut up all the vegetables and get everything out and ready before you turn on the burner. See how long your noodles take to cook and time it when the vegetables. Mine took 6 mins so I knew that I needed to do it later in the stir fry process but yours might take longer, so you might need to start them earlier.]

So congratulations to:

PERI:

OMG, two of my favorite things - pizza and Buffalo wings - combined into one. Sheer genius!

From Tailgater’s Delight: Hot Wing PIZZA!, 2009/09/08 at 7:03 PM

AND …

JEANEEN

I’ll be back to buy some WVU sauce. My son is a sophomore there!

From Tailgater’s Delight: Hot Wing PIZZA!, 2009/09/03 at 5:42 PM

Send us an email with your shipping information to SaucyMamaCafe@yahoo.com, and we’ll get your Saucy treats out to you right away!

Stay tuned, friends … More recipes coming very soon from our talented contestants.  And make sure to sign up to recieve our newsletter in the upper-right hand block right here.  We’ll send you links to these and MANY more delicious recipes!

The contest itself wraps up today; however, the next two weeks we’ll be in the enviable (yet challenging) position of testing, tasting, and selecting the winners.  While we’re at it, though, we’ll load up our blog with samples of these incredible recipes, and the talented chefs who submitted them.

Please let us know if you try out any of these Saucy Mama recipes, and let us know what you think! If you’re looking to buy some of your own Saucy Mama condiments, make sure to visit our website at www.barhyte.com, or look for us in specialty food and gourmet stores near you.

Make every meal extraordinary!

Summery Chicken Tostadas

submitted by:   Bella Eats (www.bellaeats.com)

serves 4 for a light dinner

Ingredients:

• 3 medium-sized boneless, skinless chicken breasts
• Saucy Mama Lime Chipotle Marinade, to marinate chicken in and also to drizzle on top of tostadas
• 1 red bell pepper, sliced into strips
• 1 poblano pepper, seeds removed and sliced into strips
• 1 medium onion, sliced into strips
• 2 ears of fresh corn, corn removed from husk
• 2 tbsp olive oil
• salt + pepper
• 4 oz chevre (goat cheese), crumbled
• 4 whole wheat pitas (8″), brushed with olive oil and toasted in oven

Method:

1. First, turn your oven on to 350*.  Coat chicken breasts with marinade and let sit in small glass dish for 10 minutes.
2. As the oven preheats and the chicken marinates, chop up your veggies and toss in a 9×13 glass dish.  Drizzle with olive oil and toss to coat.  Sprinkle with salt and pepper to taste.  Place in oven and set timer to 30 minutes.
3. When oven timer has 20 minutes remaining, pour excess marinade out of chicken dish.  Bake chicken for remaining 20 minutes at 350*.
4. Pull chicken from oven and bump oven temperature up to 400*.  Stir veggies and let roast for an additional 5 minutes, while chicken cools slightly.  Place pitas directly on rack to toast, turning halfway through 5 minutes.
5. After 5 minutes, shred chicken with a fork.  Pull pitas and veggies from oven.  Place one pita on each plate and top with shredded chicken, roasted veggies and crumbles of chevre.  Drizzle Lime Chipotle Marinade over top of tostada, to taste.

At stake: an Amazon Kindle, Amazon gift cards, some AudioVox under-counter DVD players, plus bragging rights with the winning recipe to appear on Saucy Mama packages!

Make sure to follow our blog, as we’ll be linking to many of these great recipes.  Such as THIS one, from Andrea at www.BellaEats.com …

Don’t forget - if you like the recipes you see and want to re-create them for yourself, Saucy Mama products can be purchased directly through the Barhyte Specialty Foods web site anytime!

Stay tuned (or better yet, sign up for our FeedBurner delivery, so you don’t miss one great recipe) and we’ll share more with you as the contest rolls on!

Happy Days!!

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By the way, if you are indeed a football fan, make sure to check out our branded line of collegiate mustards and hot wing sauces, emblazoned with your school’s logo!

Go Beavs!

UPDATE: Leave a comment for us below, and we’ll select two people at random to receive a couple of bottles of our delicious Saucy Mama Hot Wing Sauce  - and we may just throw in an extra treat for fun.  We’ll announce winners next Tuesday!

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Saucy Mama Cafe Buffalo Wing Chicken Pizza

1/2 cup Saucy Mama Cafe Buffalo Wing Sauce
1 refrigerated pizza Crust
2-3 cloved garlic, chopped
1 cup caramelized onions
2 cups shredded mozzarella cheese
1/4 cup blue cheese, crumbled (optional)
2 cups cooked chicken, rotisserie works best
Sprinkle of thyme

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Press out pizza crust on cookie sheet. Drizzle on the Saucy Mama Cafe Buffalo Wing Sauce. Sprinkle the garlic and top with the carmelized onions. Then sprinkle mozzerella cheese and the blue cheese crumbles (optional). Follow with the cooked chicken on the cheese. Add a sprinkle of dried thyme. Bake for about 15-20 minutes or until the crust is golden brown and the cheese are melted.

We have to admit that it’s always great to see a recipe in which the author says, “This is one of those recipes where it’s almost insulting how good it is when it was made with so little effort.”  Yet that is exactly the kind of quick, easy and delicious recipe we were looking for when we sent a call out for our Saucy Mama’s Extraordinary Condiment Contest. If you’re looking for a simple and quick side dish for supper tonight, this tangy offering is a fantastic solution.  Thanks to Coconut & Lime for offering up such a beautiful creation.

More to follow later this week!  Enjoy!

Parmesan-Caper Potato Salad секс с 10 летними детьми

1 1/2 lb red skin potatoes, diced

for the dressing
1/3 cup Parmesan garlic marinade
1/3 cup diced green onion
3 tablespoons mayonnaise
2 tablespoons finely grated Parmesan
1 1/2 tablespoons nonpareil capers
salt
pepper

Directions:
In a large pot, boil the potatoes until fork-tender. Drain. Whisk together the dressing ingredients in a small bowl. Drizzle dressing over still slightly warm potatoes, toss to coat.

This salad is easy to make and travels well.

Asparagus Orange Salad with Glazed Almonds

Serves 8

1/2 cup whole almonds
3 tablespoons Saucy Mama Sesame Ginger Dressing
2 tablespoons low-sodium soy sauce

4 bunches asparagus, trimmed and cut into 1 to 2 inch pieces
2 large oranges
1/4 cup thinly sliced green onions
1 large avocado cubed
1/3 cup Saucy Mama Sesame Ginger Dressing
2/3 cup fresh cilantro leaves

Place almonds in a heavy skillet set over medium heat.  I use my trusty old cast iron skillet.  Stir until almonds are lightly toasted, about 5 minutes.
Increase heat to medium high and add dressing and soy sauce.  Stir until the liquid has evaporated and the almonds are coated.  About 1 minute.  Transfer the almonds to a cutting board and coarsely chop as soon as they are cool enough to handle.

Cook asparagus in a large pot of rapidly boiling water for about 2 minutes until bright green and just tender.  Immediately plunge the asparagus into ice water to stop the cooking.  Drain well.

Use a sharp knife to remove the peel and pith from the oranges and divide the orange sections removing the membrane.

Toss the asparagus, oranges, onions, avocado and dressing together.

Place into a pretty serving dish and top with cilantro and almonds.