Hi, everyone! I’m Colette. I just started working for Barhyte Specialty Foods, and boy, am I one lucky lady! Yesterday was my tenth day of work for the company as the new Social Media and Marketing Supervisor, and I was able to take my first-ever business trip to our plant and offices in Pendleton, Oregon. As a very recent graduate of Oregon State University (Go Beavs!), this was such an amazing opportunity.

Our tiny plane

Kelly (our publicist) and I took a quick flight in a tiny plane over to Eastern Oregon and got a chance to tour the plant and meet the fun crew over there. We also got some great footage of Suzie- “Saucy Mama”- working on new recipes in her amazing test kitchen. The best part was being able to try each new dish she whipped up, and of course, they were all amazing. My favorite dish was the Flat Iron Steak Fajitas (recipe below) she marinated with Saucy Mama Cracked Pepper Marinade.

Saucy Mama's Kitchen

Later, we helped Suzie prepare for her calendar photo shoot with SAIF, our workers’ compensation insurance company. Barhyte Specialty Foods was one of twelve clients chosen for this calendar, and the list started at 500 potential nominees! This is such a great honor for us, and we are very excited to see the final calendar with Saucy Mama looking great for camera.

We returned to Portland that same evening. The flight was easy both ways and took less than an hour, which was so nice. Overall, the trip was great and we had so much fun. It was awesome to see our products being made right there in the facility and to sample some great new recipes that Suzie created. I feel so fortunate to have had this experience and am really excited to have joined the Barhyte team!

Flat-Iron Streak Fajitas

Ingredients:

• 1 flat iron steak or flank steak
• Saucy Mama Cracked Pepper Marinade
• 1 red and 1 yellow bell pepper, cut into ¼ to ½ inch slices
• 2 sweet onions, cut into ¼ to ½ inch slices
• Tortillas

Marinade your steak in a container anywhere from 5 to 20 minutes using Saucy Mama Cracked Pepper Marinade. Toss your vegetables slices with olive oil. Grill steak on a medium-high setting for 3 to 4 minutes on each side, and grill vegetables on a grill pan for 5 to 10 minutes, or until edges start to blacken.

When steak is done cooking, cut it into strips on the diagonal for the best results. Serve steak and vegetables on flour tortillas with your favorite fajita fixings; we chose Mexican sour cream and some homemade Saucy Mama guacamole. Delicious!

Are you ready for some football?  If you’ve read the Saucy Mama blog, then you know I am!  My Oregon State Beavers kick off their season this weekend, so it seems the perfect time to spotlight this delicious recipe that came to us from Melissa of FromLapToptoStoveTop.com.   This Buffalo Wing Chicken Pizza was one of Melissa’s creative submissions to our Saucy Mama’s Extraordinary Condiment Contest – and just check out her inspired use of our new Saucy Mama Hot Wing Sauce!  I can’t wait to make this myself this weekend …

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!

Saucy Mama Cafe Buffalo Wing Chicken Pizza

1/2 cup Saucy Mama Hot 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 Hot 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.

Well, I fully intended to post this recipe last Friday before the OSU game, but it didn’t come together as planned.  Had to run to the pharmacy instead to get a new prescription for Jan, who just can’t seem to kick this cold.  Now that he’s more on the mend, though, I wanted to get this out there.  Lots of reasons for gatherings in the next few weeks with Halloween, election night, you name it. This would be a great meal for your small crowd.  Enjoy!

Feed the Crowd Parmesan Chicken Sandwich

2 pounds chicken tenders
1 bottle Parmesan Garlic Tailgate Wing Sauce
1 cup pesto (homemade or your favorite from the store) – Depending on the size of your bread loaf, you may need more
1 loaf Italian Bread
1 cup grated mozzarella cheese
1 cup grated parmesan
1 jar sun dried tomatoes packed in olive oil
 
Place chicken tenders in a one-gallon Zip Lock bag.  Pour in Parmesan Garlic Wing Sauce.  Coat chicken thoroughly.  Allow to marinate for at least two hours or up to 24 hours. (Shortcut tip: I quite often buy frozen tenders in a zip bag, pour the wing sauce in that bag and put in the frig to thaw.)
 
Preheat oven to 350 degrees.  Place the marinated chicken and marinade in a large baking dish.  Bake for 1 hour.  I also do this step at our tailgaters and put the chicken in an aluminum baking pan over a medium hot covered grill.
 
Mix grated cheeses.  Cut Italian bread in half horizontally.  Spread each half with pesto.  Place the hot chicken on bottom half of bread.  Sprinkle chicken with the cheeses.  Top cheese with sundried tomatoes.  Place top half of loaf on the sandwich and cut into serving size portions.