Today was another successful trip to the Fox12 Oregon news station! We met our amazing Fab with Five friend, Tiffany, and wow, isn’t she a doll?! Tiffany presented on behalf of Barhyte this morning for about three minutes, chatting about Fab with Five recipes that are also great for back-to-school time. In addition to presenting her own FWF recipe, Sweet [Read More]
Once again, football season is among us. And once again, Barhyte Specialty Foods is amped and ready for kick-off! Here in Oregon, we’ve got our big college games this weekend with Oregon State versus Sacramento State (go beavs!) and University of Oregon at Louisiana State. In celebration, we’ve got some cool things for you guys. Check it out:
- College Colors Day is this Friday, September 2nd. Tell us your favorite college colors in a comment on this post, and you’ll be entered to win a pack of Barhyte Tailgate products — check this out, we may even have your college available in a mustard, wing sauce, and blue cheese dip! Winner will be chosen at 9am on September 7th, 2011.
- Also, we have 4 football tickets up for grabs for the Oregon State at Wisconsin game on September 10th! See details and enter to win these babies NOW!
And of course, this post couldn’t be complete without sharing an awesome tailgate recipe with you. This is one of our Fab with Five recipes submitted by Nicole at For the Love of Food. We’ve made this recipe countless times and still can’t get over the delicious flavors (and EASE) of this comfort food. What we love is that you can easily make this a night before the big game and bring it with you. Plus, it’s a warm dish, which is always nice for those chilly fall football days (we get them often here in Oregon!).
Saucy Mama Sweet Heat BBQ Pulled Chicken with Yukon Gold Mashed Potatoes
1 lb skinless, boneless chicken thighs (about 4 small)
1 lb yukon gold potatoes (peeled and cubed)
1/4 cup heavy cream
1/2- 3/4 cup chicken broth
8 oz Saucy Mama Sweet Heat Marinade
Bring a pot of salted water to a boil and add cubed potatoes. Simmer until fork tender about 15 minutes.
Heat olive oil in a large heavy bottom pot. Season chicken with salt and pepper on both sides. Sear chicken on both sides in pot until browned. Lower heat and pour Sweet Heat on top of chicken. Let simmer for a minute and then add 1/2 cup chicken broth and cover.
Continue simmering chicken until it is cooked through and pulls apart easily with a fork (about 10-15 minutes). If the broth cooks down too fast add 1/4 cup more.
Drain hot potatoes and add to a bowl with heavy cream. Mix until creamy with a mixer. Season with salt and ground black pepper.
Shred or pull the chicken apart with two forks and let it mix in and soak up the sauce. Place a large scoop of Yukon Gold Mashed Potatoes on a plate, and top with Sweet Heat BBQ Pulled Chicken.
Serve with a salad or some fresh green beans if you’re feeling like you need your veggies!
Looking back through all of our amazing Fab with Five recipe submissions, I decided that these mushroom melts by Alex’s Edibles had to be shared before our lovely summer comes to a close…especially since these are grilled on the BBQ! Alex submitted two different recipes- both equally easy to make- for quick and simple Portobello Mushroom melts. What we love about these suckers is that they look fancy – I bet you could slice these up and serve as a party appetizer – but they are incredibly easy to make with just 5 ingredients. Essentially, this is a perfect Saucy Mama recipe! Yum, yum…thanks, Alex!
Pacific Pineapple Portobello Mushroom Melt
2 Rolls of choice ( I used multi grain)
2 Slices Swiss cheese
2-4 can pineapple rings
2 Portobello mushrooms
1/4-1/3 cup Saucy Mama Pacific Rim Ginger Dressing
The night before, clean portobellos (scrape out the gills) and place in a container with the dressing to marinate overnight in the refrigerator. When ready to make the sandwiches, place mushrooms and pineapple rings on the grill for about three to four minutes on each side, or until done. In the last minute, place a slice of cheese on each mushroom to melt, and if you like your roll crispy, place on grill at this time also. To assemble sandwich, place a portobello on the roll, followed by one or two slices of pineapple and extra dressing to taste. Cut, eat, enjoy!
Sweet Heat Portobello Mushroom Melt
2 Rolls of choice ( I used multi grain)
2 ounces goat cheese
1-2 roasted red peppers (make homemade! You won’t be sorry)
2 Portobello mushrooms
1/4-1/3 cup Saucy Mama Sweet Heat Marinade
The night before, clean portobellos (scrape out the gills) and place in a container with marinade overnight in the refrigerator. When ready to make the sandwiches, place mushrooms on the grill for about three to four minutes on each side, or until done. In the last minute, if you like your roll crispy, place on grill at this time also. To assemble sandwich, place a portbello on the roll, followed by a generous helping of roasted red peppers, crumbled goat cheese, and the top bun. Slice. Mmmmm.
Hi guys, Colette here. If you’ve followed my previous posts about Beavers without Borders, you’ll be interested to hear about the premiere showing I attended a few weeks ago. If you have no idea what I’m talking about…check this post out first!
At the beginning of this month, I was able to attend the very first showing of the documentary film from the Beavers without Borders service trip to Guatemala. Held in the CH2M Hill Alumni Center in Corvallis, the atmosphere before the premiere was buzzing. Yet as I watched this 70 minute feature about the experiences of 14 OSU student athletes changing the lives of a less fortunate family in Guatemala, I felt a wave of many emotions. It has its funny parts, with OSU punter Johnny Hekker alerting the crowd of his sunburn levels, and other football players trying to the play the locals in a game of soccer. It was, of course, very emotionally touching seeing the Guatemalan people and the way they lived. The kids were adorable and were always around the work site, eager to help and play. Most of all, the film was inspiring, as each student athlete worked hard under the beating sun to build a house (with a solar panel included!) in just a few days. Overall, it was fantastic. Highly recommended – you’ll laugh, cry, and hopefully be inspired to help others who really need it.
Since the premiere, there have been showings every weekend, including one at the Nike World Headquarters in Beaverton. And thankfully, it’s not too late for our Oregon fans to see it either! There is a showing this Sunday (8/28) at the McMenamins Mission Theater in Portland and also one on Saturday (8/27) at Bend High School. You can purchase tickets here. Beavers without Borders is a brand new organization…but it’s here to stay, with lots more trips for the future. Ticket sales and donations help all future Beavers without Borders trips, so check it out.
We’re just two days away from our next segment on Good Day Oregon and meeting our Fab With Five contestant, Tiffany Haugen! Here’s another awesome recipe developed by Tiffany…and it’s a real unique one! Pizza for breakfast? Yup, that’s right! Easy and delicious- that’s what we’re all about. Sante Fe Breakfast Pizza Ingredients: 1 prepared [Read More]
We are very excited to announce that, next week, we will be featured on Good Day Oregon once again! This time, we have invited Oregon-based, Fab With Five contestant Tiffany Haugen to present on behalf of Barhyte. We’re so excited to meet Tiffany in person, and have her chat about the contest and her recipes on the [Read More]
It’s so nice to finally have consistent summer weather over here in good ole’ Oregon. With (what seems like) such a short summer here, we need to fit in all of our delicious summery recipes quickly. So today, I’d like to share a fantastic one from our Fab With Five contest from a two-time contender, Natalie [Read More]
As all you mustard fans should know, National Mustard Day is tomorrow! In spirit of the holiday, check out this funny video… While there’s a big festival to celebrate at the home of the National Mustard Museum in Middleton, Wisconsin, we figure many of you won’t be able to make it out there for the “holiday”. So instead, [Read More]
This is my actual fridge, filled with Saucy Mama goodies. Curious as to why it’s posted here? Read on! -Colette The 20th annual National Mustard Day is this Saturday, August 6th, and so, it’s time for mustard lovers everywhere to celebrate! Never heard of NMD? Well, that’s a shame…but don’t worry! You can read all [Read More]