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).

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.

 Serve with Blue Cheese dipping sauce and enjoy!

Last week I headed up to Pacific Market Center in Seattle to do a cooking demo about the ease of meal making when you are supplied with the right sauces (from Saucy Mama of course!) They have a terrific demo space, and I had a great time.  Trish and John McQuire  from The Professional Bag Lady were there to lend a hand. They were terrific. I demonstrated how fast it is to make Chipotle Spinach Roll-ups for an appetizer, and then for a salad course, I made a Date, Bacon, Parmesan and Pine Nut Salad. For the main dish, I made  A Little Cracked Shrimp with asparagus and pasta for a main dish. I’ll try to post these recipes soon!

Also while in Seattle, I got to try some great restaurants (but more on that later). For now, just lets say poor Trish was a trooper. We took her to a multi-course 5 hour dinner when she was so tired she could hardly move. Good thing it was really delicious!  The pictures above are of me and Trish and also me cooking at the demo. It was so much fun

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!)

Put corn in refrigerator until cooled

Add the rest of the ingredients and enjoy!

Mozzarella, Basil, & Grilled Cherry Tomatoes

Jan and I got a “come on over for dinner” call from our good friends Mary Alice and Bob. We had been working in the yard, and it was the perfect thing to look forward to for the evening. I love spur of the moment get togethers. There is no pressure to put on the perfect party; it is just good friends having a great time together.
 
I picked basil and cherry tomatoes out of my garden for the appetizer I decided to bring. I had purchased a baguette to go with our dinner I had planned for that night, but I still had to send Jan to the store to pick up some fresh mozzarella. I made crostini by slicing the baguette and brushing both sides of the slices with olive oil and sprinkled them with garlic salt. I placed them in a single layer on a cookie sheet and put them into a 425 degree preheated oven for 15 to 20 minutes until they were crisp and golden brown. Meanwhile, I put the cherry tomatoes into a grilling basket in a single layer. If you are doing a lot of tomatoes, do more than one batch you because you want them to carmelize, not steam. Grill them over a hot fire until they burst and are blackened on the outside. Don’t worry about the juices leaking onto the fire- what remains of the tomato will be delicious! Slice the mozzarella and place on a platter with tomatoes and whole basil leaves.  Serve with a basket of crostini. 
 
Mary Alice served perfect martinis and made a wonderful pork tenderloin dinner. After dinner, we discussed what were our biggest “nigglies”. Nigglies are, you know, those things that are really of no importance, but still really bug you. Just be careful that your niggly isn’t something that the person sitting next to you does all the time! Or worse yet, that their niggly is something you do all the time. Oh well, when it comes to friends, the nigglies just aren’t nigglies anymore. We had such a great time!

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!

Some cute grandkids!

What a great time Jan and I had at the Oregon Coast with the familly!  Our first stop when we reached Lincoln City was the grocery store where we picked up deli meats and cheeses, made a trip through the olive bar and found some really good bread.  Of course we came supplied with our own Saucy Mama Mustards.
 
For our family, the coast is all about playing on the beach with the kids during the day and trying to beat each other at cards during the night.  We are one very competitive family!  I certainly don’t want to spend any more time than necessary cooking and doing dishes, but I do want delicious food.
 
On Highway 101 just south of Lincoln City is a little retail shop called “The Crab Pot”, and it was the very best place to buy really fresh seafood for our planned dungeness crab and clam chowder feed.  It is not a trip to the central Oregon Coast without a stop there.  If you are not planning on preparing a meal, just pick up a crab or shrimp cocktail, or some of their fabulous house smoked fish. It makes great road food.
 
The crab was wonderful with some of our NEW Saucy Mama Cocktail Sauce (gluten-free!).  The whole thing was so good!

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! 

Ingredients:

2 medium sized zucchini
1/4 cup Saucy Mama Parmesan Garlic Marinade
Parmesan cheese

Directions:

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

Dipping Sauce

2 tablespoons Saucy Mama’s Chipotle Mustard
4 tablespoons sour cream

Directions:

Quesadillas

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.

Dipping Sauce

Combine the mustard and the sour cream; mix well.

National Mustard Day Official Logo

Hi friends. Colette here. While Suzie- Saucy Mama-  is out of town, spending a few days at the coast shopping with her granddaughter Macy (adorable granddaughter, I might add), I decided to do a little research on our company’s favorite holiday- National Mustard Day.

When I first heard about National Mustard Day a few months ago, I chuckled, because there’s really a whole day dedicated to a single condiment? I mean, it is a delicious condiment, but who decided to create such a holiday? And how do people celebrate? Well, throughout the course of my new beginnings at Barhyte Specialty Foods and my National Mustard Day homework, let’s just say that the times have changed for me. Perhaps I have gone through a “Mustard-Appreciation Transformation” (we can call it my MAT!).

What started my MAT was my learning of the National Mustard Museum and its curator, Barry Levenson. Barry funneled his passion for collecting mustards by creating this museum and declaring himself “CMO”- Chief Mustard Officer. Located in Middleton, Wisconsin, the museum features different mustards from all 50 United States and 60 countries!

And so, my curiosity was sparked, and I had to learn more. I found a National Mustard Museum Catalog in the office and started flipping through it. What I did not expect was to actually laugh out loud as I looked through the pages! The catalog features hilarious gifts- a yodeling pickle? A squeezable stress wiener? Even the advertisements were funny (learn how to “Speak Mustard”). In the catalog, I also discovered America’s Mustard College- “Poupon U”- where you can buy a diploma and array of fun merchandise. They even have college fight songs. 

Barry also established National Mustard Day (sponsored by the National Mustard Museum, of course!) which is celebrated annually on the first Saturday in August at the museum. There are free hot dogs, free mustard samplings, bands, and even mustard games for kids (I saw a “fishing for mustard” game on the event poster!). They obviously mean major mustard business. The best part is that all game proceeds and donations are given to charity. Sounds like a fun Saturday to me! Oh, and did I mention we are sponsors of the event? Pretty cool.

Lastly, I learned that I was so wrong in saying that the holiday was dedicated to a “single” condiment. Yes, mustard is the broad category, but there are so many amazing varieties! We have seven unique mustards under our Saucy Mama label alone. Add on all of Barry’s 5,000+ varieties in his museum, and you have endless mustard opportunities! (As a side note, my favorite is Saucy Mama’s Chipotle Mustard).

To sum it all up, I can truly say that I am now a passionate “mustard lady”. Some might call me a “mustard nerd”…or maybe just a “mustNerd” for short (get it?). Okay, that was a little silly, but in all seriousness, I now totally appreciate mustard- and all its amazing varieties- and I’m excited to share the passion! Lots of this comes from working for a condiment company, but another part came from Barry and the National Mustard Museum. I encourage you to check out Barry’s website and enjoy some mustard this Saturday to celebrate National Mustard Day!