Our second recipe submission comes from Debra Keil of Eliot’s Eats. These little chicken meatballs are so cute and are perfect for a party appetizer (I’m thinking potentially for this weekend’s tailgate party!). Check out the recipe below, and make sure to visit Debra’s blog for a chance to win some Saucy Mama products!
Stuffed Hot Wing Chicken Meatballs
Ingredients:
1 1/2 lbs. boneless, skinless chicken breasts (about 3)
1 c. Granny Smith apple, peeled and grated
1/4 c. loose flat Italian parsley leaves
1/4 c. Italian seasoned bread crumbs
2 cloves garlic, minced
1 egg, slightly beaten
1/2 t. sea salt
1/4 t. pepper
1/4 c. crumbled blue cheese
1/8 c. Saucy Mama Hot Wing Sauce
For garnish:
2 stalks celery, cut into 1 inch pieces
1 yellow or orange bell pepper, cut into 1 inch ieces
1/8 c. Saucy Mama Hot wing Sauce
1 T. crumbled blue cheese
Directions:
Cut chicken breasts into large chunks and pulse in food processor with blade until you have a very coarse ground. Place chicken in a large mixing bowl. Add apple, parsley, bread crumbs, garlic, egg, salt and pepper. Mix with hands until incorporated.
Using a 1 inch ice cream or cookie scoop, form each meatball around a crumble of blue cheese, sealing the cheese inside. Each meatball should be about 1 inch. Place on a foil lined baking sheet. Bake for 15 minutes. Remove from oven and glaze with 1/8 c. Saucy Mama hot wing sauce. Garnish with celery and bell pepper as an appetizer. Serve with remaining 1/8 c. hot wing sauce topped with crumbled blue cheese on the side for dipping.
Makes about 42 meatball appetizers (enough for at least 12 people).
And we’re off! The “I am a Saucy Mama” Contest begins with Hot Wing Wontons!
August 31st, 2010
It’s finally time! It took us a while to get out all 50 sample orders for our “I am a Saucy Mama” Contest, but the participant’s recipes are starting to come in! This is such an exciting time for us; we get to see fresh, innovative ideas for Saucy Mama sauces and hear what our contestants think about them. Eventually, we will try all the recipes too (that’s our favorite part), and determine the winner, who will receive a $1000 cash prize. This month is going to be filled with trying these new dishes and sharing the recipes throughout our community on the web. Make sure you check back here for great new recipes from your favorite food bloggers…I can assure you, there’s going to be some really fantastic ones!
Here is the very first recipe we have received: Hot Wing Wontons. Submitted by Jodie from Eatin’ on the Cheap, these little babies look absolutely delicious and original, and we can’t wait to try them! The recipe is below; however, make sure you check out her page too, because she has some Saucy Mama goodies for giveaway. Also feel free to download our button for your own page if you like Saucy Mama!
Hot Wing Wontons
Ingredients:
1 cup finely chopped cooked chicken
1/3 cup finely chopped cabbage
1 large carrot, grated
1 celery stalk, finely chopped or grated
1/2 cup Saucy Mama’s Hot Wing Sauce
1 egg, beaten
1 package of Wonton Wrappers
Canola or vegetable oil for frying ( about 1/2 gallon ) Blue Cheese dressing for dipping
Directions:
In a deep sided pot, heat your oil to 350 using a thermometer.
Meanwhile mix together chicken, cabbage, carrot, celery and wing sauce. Lay out a few wrappers and put a teaspoon of filling in the middle of each.Brush all 4 sides with a little egg wash and then fold wrapper over and press out all the air and seal the edges. You can then either leave them in triangles or, for a more bite size package, fold the corners in to create a little purse. Continue until all the wontons are done.
Gently drop 4 or 5 wontons in the hot oil at a time, frying until golden brown all over, about 1-2 minutes.
Remove and drain on paper towels.
This recipe comes from last year’s food blogger contest- submitted by Ann at Healthy Tasty Chow. Ann submitted a few recipes to us, and we just loved them. Her recipe for Baked Hot Wing Sauce Garbanzo Beans was actually a runner-up in the competition, and we just featured it in our most current newsletter (right in time for tailgating season!).
Ann’s corn salad is delicious and easy to make. It’s light and sweet and has the perfect amount of crunch. It’s also a perfect summer-time snack or can be used as a “topper” to some kind of grilled meat or fish. Give it a try, and check out Ann’s original recipe also!
Ingredients:
3 cups fresh grilled corn kernels, cut from cob
2-3 green onion stalks- green part only, sliced into thin rounds
1/4-1/2 cup Saucy Mama’s Sesame Ginger Dressing
1/2 cup sliced tomatoes (I used cherry)
2 celery stalks, chopped finely
Directions:
Grill the corn (for extra flavor, you can coat it with some butter, salt and pepper)- my favorite method is using our outdoor grill at about 325 for 8 minutes turning frequently.
Cut the kernels from the cob (my mom gave me the advice of using a mechanical knife, I felt like a man in his tool shed, it was so much fun!)
As I was searching through our recipes from our Saucy Mama Extraordinary Condiment Contest last year, this one stole my attention. First of all, the photo is absolutely gorgeous (and it’s making me hungry)! Second of all, this is like the king of the BLT sandwich. Submitted by Candy from SoupBelly, this delicious all-time favorite sandwich includes not only the traditional bacon, lettuce, and tomato, but also avocado and shrimp. And that is why it is called the BLAST. Talk about “yum”! It’s the perfect combination of ingredients and is definitely satisfying! Check out Candy’s full recipe on her blog…there are tons of beautiful pictures to gawk at also!
Ingredients:
4 sandwich rolls of any kind (I used Ciabatta rolls)
16-20 shrimp, thawed and deveined
2 Tbsp. Saucy Mama Lime Chipotle Marinade
6 slices of bacon, cut in half (12 small strips)
1 avocado, sliced
1 tomato, sliced
4 large leaves of lettuce
Lime Infused Mayo:
4 tbsp. mayonnaise
1/4 lime, juiced
salt & pepper
Directions:
1) Marinate shrimp with 2 Tbsp. of Saucy Mama Lime Chipotle Marinade. Refrigerate for 20 minutes.
2) As shrimp are marinating in the fridge, slice and toast rolls. Cook bacon in skillet until crispy. Place on plate lined with paper towel to drain excess grease.
3) In a small bowl, squeeze lime juice into 4 tbsp. of mayo. Mix thoroughly. Salt and pepper to taste.
4) In a skillet on medium high, cook shrimp until they turn opaque (approx. 2-3 minutes). Place cooked shrimp in bowl.
5) Slather mayo onto toasted rolls, assemble sandwiches with avocado slices, lettuce, 3 slices of bacon, 4-5 shrimp, and a slice of tomato. Serve and enjoy!
It’s a warm summer evening here in Oregon, and there is nothing better for dinner on these nights than some fresh grilled vegetables! Here’s another recipe submission from last year’s food blogger contest from Laura at Real Mom Kitchen. It’s simple, yet delicious. And it’s what I will be munching on tonight for dinner…along with some grilled chicken! You can see Laura’s original recipe on her own blog as well…check it out!
Wash zucchini. Then cut in half lengthwise and crosswise. Marinade zucchini in Saucy Mama Parmesan Garlic Marinade for 2 hours. You can do it for less if desired, but the longer the better. Grill on outdoor grill approximately 5 minutes on each side until browned. Serve sprinkled with parmesan cheese.
As some of you may know, I just love Mexican food. It’s one of my favorite types of food, and I never get tired of it. In fact, if you follow me on Twitter, you will notice that I am always replying and reposting anything about Mexican recipes…it’s a habit. So today, when I came across this recipe for chicken quesadillas from Deborah at TasteandTell, I just had to post it. Deborah submitted this recipe to us for last year’s food blogger contest, and it is delicious. My favorite part is the chipotle dipping sauce made with Saucy Mama’s Chipotle Mustard. Yum! I’m making this for dinner tonight. Check out Deborah’s blog where you can see her original recipe also!
Ingredients:
2 chicken breasts (12-14 oz. total)
1/2 cup Saucy Mama’s Lime Chipotle Marinade
1 red onion, sliced thinly
olive oil
2 tablespoons roughly chopped cilantro
2 oz. Monterey Jack cheese, shredded
2 oz. Cheddar cheese, shredded
1 avocado, thinly sliced
4 soft taco sized flour tortillas
Place the chicken breasts in a slow cooker and pour the Lime Chipotle Marinade over the top. Cook on low until chicken is cooked through to 165F, 3 to 4 hours. When done, removed from slow cooker and cut into thin strips.
Heat a couple tablespoons of olive oil in a saute pan over medium heat. Add the onions and cook slowly, stirring often, until caramelized, about 20 minutes.
Heat a few teaspoons of olive oil in a pan. Place 1 tortilla down in the pan, and top with 1/4 of the cheese. Sprinkle 1/2 of the cilantro on top, followed by 1/2 of the chicken and 1/2 of the avocado. Top with 1/2 of the caramelized onions and then another 1/4 of the cheese. Top with another tortilla. Cook until the bottom cheese is melted and the tortilla is browned. Flip over to cook the second side and cook until the cheese is melted and the tortilla is browned.
Repeat with the remaining ingredients. Slice the quesadillas into wedges and serve with the Chipotle Mustard Dipping Sauce.
The other day while I was roaming about the wonderful world of Twitter, I came across a post asking what my favorite green salad was. I thought it would be an easy question to answer, but not so much, because I realized I love all salads! If I had to narrow it down though, I really do enjoy salads with an Asian twist. Lately I have been using Saucy Mama’s Sesame Ginger Dressing on everything- chicken, pork, and yes, even salads (imagine that!). That dressing can spice up any simple salad; last week I just drizzled some over sliced baby cucumbers and sweet grape tomatoes…delicious!
Anyways, I looked through our recipe submissions from last year’s food blogger contest to see if there were some other recipes using the Sesame Ginger Dressing, and voila! I found another simple, easy, and healthy recipe from Em at Kitchen M. Check it out below, and make sure to visit Em’s site also!
Ingredients:
1 lb pork loin, sliced paper thin
1/2 medium onion, sliced paper thin*
1 bag spring mix salad lettuce Saucy Mama’s ® Sesame Ginger Dressing Cracked pepper to taste
Directions:
Fill a small bowl with cold water, soak sliced onions and set a side.
In a medium sized pot, bring water to boil, and quickly cook the sliced pork (it will only take a minute). Turn off the heat, drain water and rinse it with cold water.
Drain water from the onion bowl.
Assemble salad lettuce, onions and pork on serving plate(s). Drizzle dressing and sprinkle cracked pepper on top to finish.
*You can substitute the yellow onion with red onion.
Grilled Lime Chipotle Pork Chops with Nectarine Salsa
July 28th, 2010
Lately I have been noticing many interesting ways to use fruit for cooking. I have seen watermelon and feta cheese salads and fruits soaked in alcohol for a yummy, adult summer-time snack. This recipe, which came from last year’s food blogger cooking contest, is from Candy at Soupbelly. Candy uses our Lime Chipotle Marinade for her pork chops and then creates her own nectarine salsa…just looking at the picture makes me hungry!
Here’s her recipe for this easy meal. She also has this posted on her own blog, which has LOTS of amazing photos of the prep and the meal. Make sure to check that out also.
As we are wrapping up our last few contestant submissions for our “I am a Saucy Mama” Contest, we took a look back at some of our awesome recipes from last year’s food blogger contest. This one, from Megan Katauskas at Imperrfections, caught my eye again for two reasons. One, it is a wrap, and these just seem perfect for a summer lunch. Two, it uses both Lime Chipotle Marinade and our Hot Wing Sauce. Can we talk about delicious? Thanks for the recipe, Megan!
Ingredients:
2 chicken breasts, sliced
1/2 C Saucy Mama Lime Chipotle Marinade
1/2 onion, sliced
1/2 green pepper, cut into strips
1 Tbsp vegetable oil
4 Tbsp sour cream
2 Tbsp Saucy Mama Hot Wing Sauce
shredded cheddar cheese (this time I used a Mexican 4-cheese mix)
small flour tortillas or romaine lettuce leafs, white parts removed
Directions:
Mix the marinade and chicken together, and marinate for 30 minutes in the fridge. In a large skillet, saute the onion and peppers in oil. Once they start getting tender, push to one side of the pan and add the chicken (shake off excess marinade and discard).
Cook on one side for 2-3 minutes then flip and cook 3 more minutes. Stir everything together and spoon into tortillas or lettuce leafs. Mix together the sour cream and hot sauce and use to top the chicken wraps along with a little cheddar cheese.
Hi everyone! Colette here. When I visited Pendleton a few weeks ago, I got some great pictures and video footage of Barhyte Specialty Food’s factory and offices. While I was there, they were in the process of making, bottling, and packaging Saucy Mama’s Hot Wing Sauce, and I got to see it all in action! It’s actually a very fun process to watch. My favorite part of it was watching the hot wing sauce shoot into the glass bottles and fill up to the top. It just never got boring! Also, everyone working there was very friendly and they seemed to be having a good time. So I took all my clips and made a short, fun video of the production line for you to see. Enjoy!
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