Yippee!!  ‘Beyond the Bull’ The Round-Up Centennial Cookbook is finally finished and hot off the presses.  We got the books just in time for Round-up, our annual rodeo here in Pendleton www.pendletonroundup.com and the sales are going great.  We were even able to get Reba McEntire to do our forward.  I and my good friends and fellow cookbook planners Mary Alice and Raphael were able to present Reba with a cookbook at the Oregon State Fair.
We had so much fun meeting her.  She is very charming and just plain gorgeous in person.  If anyone out there would like to order a cookbook they can contact me and I will make sure they get one.  I do believe we really captured the flavor and personality of The Pendleton Round-up.  The price is
$28.95 plus $6.05 shipping and handling.  All the proceeds go to renovating the plaza and entrance to our historic rodeo in time for it’s 100th year.

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.

Over the weekend I made Chipotle Chili Beef in my slow cooker. I then just put it in warm tortillas with sour cream, shredded cheese, sliced green onions, sliced black olives and chopped avocados on the side. I also made a Mexican rice to serve on the side. Jan and I had a lot of different projects around going on around the house and having dinner prepped and ready to eat when we were ready to call it quits for the day was really good. I don’t know about anyone else, but I know that at the end of busy weekend day neither Jan nor I feel like making dinner.

Slow Cooker Chipotle Chili Beef

2 tablespoons olive oil

1 medium onion, diced

1 clove garlic, minced

1 lb cubed lean stew meat

1- 14.5 oz. can diced tomatoes

1- 7 oz. can diced green chilies

1 to 4 chopped chipotle chilies in adobe sauce (if you like it hot go with 4 or more chilies if you really like it hot go with a whole 7 oz can.

1/2 cup Saucy Mama’s Lime Chipotle Marinade

In a large skillet heat olive oil over medium heat. Saute the chopped onion until golden. Stir in minced garlic. Remove from pan and set aside. Add meat to pan and brown on all sides. Add tomatoes to the pan stirring to get all the brown bits from the bottom. Pour into slow cooker. Add the green chilies, chipotle chilies and grilling sauce. Cook on low for 6 hours.

Mexican Rice

1 tablespoon olive oil

1 cup long grain rice

1 8 oz can tomato sauce

1/4 cup Saucy Mama’s Lime Chipotle Marinade

Chicken Broth

2 teaspoons chili powder

1 teaspoon ground cumin

2 tablespoons cilantro, minced or 2 teaspoons dried

In a 2 quart heavy saucepan heat olive oil over medium heat. Add rice and cook while stirring until golden brown. In a 2 cup measuring cup add tomato sauce, grilling sauce and enough chicken broth to make 2 cups. Add to rice.

Stir in chili powder, cumin, and cilantro. Bring to a boil and reduce heat to low. Cover and simmer for about 20 minutes until all liquid is absorbed.

Staying on the whole Mexican theme from Friday night’s dinner for Saturday’s night I pulled out some stew meat and I cooked it in the slow cooker using Saucy Mama’s Spicy Garlic Wing Sauce and served it with warm tortillas and a green salad.

It was so good and made a great dinner. We served Mirror Pond Pale Ale with this because I love that beer and it goes great with this kind of dish.

Mirror Pond is very easy to find in the Northwest, but a little harder to find elsewhere. It is well worth the trouble. It is made by Deshutes Brewery in Bend, Oregon www.deschutesbrewery.com

2-1/2 lbs boneless beef chuck cut into 1-1/2 inch pieces

2 Tablespoons olive oil

2 Large onions chopped

1/4 Cup all-purpose flour

1/2 bottle Saucy Mama’s Spicy Garlic Wing Sauce

4 Cups chicken broth

1 Tablespoon cumin

2 Tablespoons chili powder

2 Teaspoons paprika

1 Teaspoon Lords of Salt Sea Salt

Warm flour tortillas

Sour Cream

Chopped avocado

Grated extra sharp cheddar

Heat oil in a large heavy skillet over medium-high heat until it shimmers, add onion to skillet and cook until soft, about 5 minutes. Remove onion and set aside. Add beef to skillet and brown on all sides. If the skillet is too crowded do in more than one batch so the meat will brown properly. Add flour and stir to totally coat meat and brown while stirring frequently to a deep golden brown about 10 minutes. If the beef was done in more than one batch it is only necessary to do this with the last batch. Place beef and onions into slow cooker. Place 1 cup of chicken stock in the skillet and bring to a boil over medium-high heat stirring to get all the brown bits from the bottom of the skillet. Pour into the slow-cooker with the remaining chicken broth. Stir in the spices and salt. Cover and cook on low for 8 hours.

Serve with warmed flour tortillas and sour cream, chopped avocado, and grated cheddar for garnish. I really like extra sharp from Tillamook Creamery in Tillamook, Oregon. www.tillamookcheese.com

Last weekend we had surprise company and since I am still kitchenless I decided to do slow-cooker recipes that I can start in my test kitchen here at Barhyte Specialty Foods and then just transport them home. The slow-cooker has become my new best friend. Jen, my old dear friend, well not old in that sense of the word, but truly a dear friend has been singing the virtues of her slow-cooker for a very long time. The remodel finally made me pay attention and purchase my own. I chose the Dr. Weil by Spring slow-cooker and love it. Their web address is www.DrWeilSpring.com

The first thing I am making is a White Chili that I will serve with Jalapeno Corn Bread.

White Chili

2 lbs Chicken Breasts cubed into a 1/2 inch dice

1 bottle Saucy Mama Lime Chipotle Marinade

1 lb Great Northern Beans

8 Cups Water

2 Tablespoons Olive Oil

1 large Onion chopped

6 Cups chicken broth

1 Tablespoon Cumin

2 Tablespoons Chili Powder

1 Tablespoon Cilantro

In a large zip-lock bag place cubed chicken and marinade. Refrigerate for 1/2 hour to 1 day.

Place beans in a large pan with water. Set over medium-high heat. Bring to a boil and reduce heat to medium-low. Simmer covered for about 20 to 30 minutes.

While beans are simmering heat olive oil in a large skillet. Add onions to pan and cook until softened about 5 minutes. Remove onion with a slotted spoon and set aside. Add marinated chicken to the pan and stir to sear on all sides. If you do not have a large enough pan do this in two batches as crowding the chicken will cause it to steam and not sear. You want to get some nice carmalization on the chicken.

Drain beans and place in slow-cooker. Place chicken in the slow-cooker along with the onions. Add 1 cup of chicken broth to the skillet in which the chicken was cooked and heat to a boil. Stir to remove the brown bits from the bottom of the skillet. Pour into the slow-cooker with the remaining 5 cups chicken broth.

Cook on low for 6 to 7 hours.

Jalapeno Corn Bread

1 Cup Yellow Corn Meal

1 Cup all-purpose Flour

1/4 Cup Sugar

1 Tablespoon Baking Powder

1 Teaspoon Salt

1 Cup Milk

1/3 Cup Vegetable Oil

2 Heaping Tablespoons Haus Barhyte Jalapeno Gold Mustard or Food and Wine Spicy Red Jalapeno Mustard

1 large egg lightly beaten

Preheat oven to 400 degrees

Grease 8 inch square baking pan

Mix dry ingredients in a medium bowl. In a small bowl whisk wet ingredients together until well blended. Pour wet ingredients into the dry and stir just enough to blend. It’s OK if the mixture is a little lumpy. Just don’t over mix or the corn bread will be tough. Pour into prepared pan and bake in pre-heated oven for 20 to 25 minutes until a wooden toothpick inserted into the center comes out clean. Serve warm.