A compilation of all the nominated Sauciest Food Bloggers! Winner announced at 3pm PST today…although more are welcome to this list up until then! Our food blogger winner will be chosen based on the most nominations. Our nominee winner will be chosen at random using a random number generator. Good luck to all! Angela Cooks [Read More]
We can’t believe how this year has flown! It’s almost New Year’s Eve…again? But we’re excited for 2012 and for new opportunities, so what more can we do than celebrate the end of this year?! Let’s talk party recipes…the last one for 2011, in fact. This one comes to us from Sara Eddy at From Blah to Ta-Da and was a great submission for Saucy Mama’s Fab with Five Recipe Challenge. We love the Tarragon Lemon Mustard in this recipe!
Some other fantastic party recipes you should check out:
- Shrimp Salad in Endive Cups, by the Wicked Noodle
- Tarragon Mustard Hot Link Spirals with Saucy Mama Mascarpone, by My Merry Cooking
- Asparagus and Ricotta Tart, by Foodie Road Show
- Baked Chipotle Cheese Dip, a Saucy Mama original
Discover more deliciousness by clicking on our “Party Recipes” category in the drop down menu!
Saucy Mama Chicken Salad Crescents
2, 12 oz. tubes of “bigger” size crescent rolls
12.5 oz. can of chicken, drained *
1/3 c. celery, finely chopped (about 1 stalk)
1/3 c. light mayo
2 Tbsp. Saucy Mama Tarragon Lemon mustard
Black pepper, to taste
Preheat oven to 350 degrees. Lightly coat a large baking sheet with cooking spray, and set it aside.
Mix chicken, celery, mayo, mustard, and pepper in a medium sized bowl until thoroughly combined. Arrange individual crescent roll sections on your workspace. Using a medium cookie scoop (or about 2 Tbsp.), place chicken mixture at the wide end of each roll. Take the wide edge and tuck it over each chicken salad mound and press lightly to seal the edges. Continue rolling the crescent dough, slightly twisting the ends as you roll, to seal the edges. Place on greased baking sheet and bake for 12-15 minutes, or until golden. Makes approximately 16 crescent rolls.
* Note: You can opt to cook your own chicken breast instead of purchasing canned chicken. Just boil one large chicken breast in water for approximately 10 minutes, or until completely cooked through. Allow to cool and shred with two forks.
Now that the new year is approaching us, we’re thinking about New Year’s parties…and of course, the food that comes along with those parties! Here’s an easy appetizer idea you could whip together well before your guests arrive (or before you have to leave!) from Lisa at the Snappy Gourmet. Plus, they are just so pretty!
Creamy Chipotle Shrimp Crostini
32 thin baguette slices (about 1 long baguette)
1 (8oz.) package cream cheese, softened
3/4 cup Saucy Mama Santa Fe Creamy Chipotle Dressing, divided
1/2 cup fresh cilantro, chopped; divided
Salt & Pepper to taste
32 precooked large shrimp (about 1 lb), deveined & shell removed
Preheat oven to 375 degrees F. Lightly brush both sides of baguette slices with oil. Arrange on baking sheet in single layer. Cook about 5-6 minutes on each side, or until toasted and golden brown. Cool.
Meanwhile, mix together cream cheese, 1/2 cup chipotle dressing, 1/4 cup cilantro, and salt and pepper to taste.
Spread cream cheese/chipotle spread over baguette slices then top each with a shrimp. Drizzle remaining chipotle dressing on top and garnish with remaining cilantro.
SNAPPY TIPS: You can make the different components of this recipe ahead of time then just assemble before serving.
SNAPPY SUBSTITUTIONS: You could substitute one of Saucy Mama’s other sauces for the Sante Fe Creamy Chipotle Dressing. If you don’t like shrimp, thin slices of grilled beef would all work great.
Looking for a classy, last-minute appetizer to serve at your holiday gathering? Check out this great one from Rowena at Saraplicious Kitchen! And HAPPY HOLIDAYS to all our awesome friends, fans, and family- we wish you the happiest season of all.
Prep & Cook Time: 45 minutes
Serves: 10-12 pieces
Prosciutto Wrapped Pork Tenderloin with Pacific Rim Ginger and Port Glaze
1 lb Pork Tenderloin, trim any excess fat
6-8 Prosciutto slices
1 cup Saucy Mama Pacific Rim Ginger Marinade
1/2 cup Port wine
Combine Pacific Rim Ginger Marinade and port in a saucepan. Let it boil then simmer on low until content is reduced to 3/4 cup. Add pepper to taste. Remove from heat.
While glaze is simmering, lay prosciutto slices on a cutting board. Let slices overlap about 1/4 inches on top of each other to create a sheet. Roll tenderloin in prosciutto sheet creating a log. Slice log into 1 inch thickness. Season top and bottom with salt and pepper. Drizzle top and bottom with olive oil. Cook on grill over medium heat until each side is done, 4-5 minutes each side (meat should register at 160 degrees). Let them sit for 5 minutes. Drizzle with glaze and serve.
As you know by now, or hopefully know, we are in the midst of taking nominations and votes for 2011′s SAUCIEST Food Blogger. A lucky, randomly selected nominator and the nominee with the most votes will each win an awesome $100 gift basket from Barhyte Specialty Foods. (It’s not too late to get in on the [Read More]
THE “S” LIST Who’s The Sauciest Food Blogger of them All? Answer and Win $100 Gift Basket for You AND for the Winning Blogger! Yesterday, Babble announced their list of the nation’s Top 100 Food Bloggers of 2011 based on categories including budget-conscious, healthiest and best photography. But we think they’ve missed the most important [Read More]
Hi friends! Colette here. As we mentioned earlier this week, Suzie is recovering from surgery and is on a soft food diet for the next six weeks. So, I thought now would be the perfect time to share one of my favorite soup recipes. This recipe is my Aunt Kari’s – she makes it on [Read More]
Share some love… Hello, friends. Colette here, on behalf of Suzie “Saucy Mama” Barhyte. We just wanted to give you all a quick update: Suzie is recovering from upper GI surgery she had last week. She’s doing very well, but she’s on a diet of purley soft foods…for six weeks! And for someone who spends [Read More]
*By Suzie “Saucy Mama” Barhyte- Original Recipe!* Today we realized that one of our most favorite recipes (seriously- we even have this printed on a recipe card!), was not posted here on our blog for all to enjoy. And for withholding this delicious creation, we apologize! But here it is, hopefully in time for you [Read More]
Pick a salt, any salt- we dare you! Any one of our flavored gourmet Lords of Salts, that is. Check out this cookie recipe from Eric, out Lords of Salt creator, and add a new treat to your holiday baking list this year. You can see all our Lords of Salt flavors here. Salted Shortbread Christmas [Read More]