We are almost jittery with excitement from the absolutely overwhelming creativity we’ve discovered, thanks to our first (and most definitely NOT our last) recipe contest (Contest concluded).   We have been honored by the 25 fabulous bloggers who participated in this event, and are blown away by the beautiful, accessible, and obviously delicious recipes that have emerged from their kitchens.

The contest itself wraps up today; however, the next two weeks we’ll be in the enviable (yet challenging) position of testing, tasting, and selecting the winners.  While we’re at it, though, we’ll load up our blog with samples of these incredible recipes, and the talented chefs who submitted them.

Please let us know if you try out any of these Saucy Mama recipes, and let us know what you think! If you’re looking to buy some of your own Saucy Mama condiments, make sure to visit our website at www.barhyte.com, or look for us in specialty food and gourmet stores near you.

Make every meal extraordinary!

Summery Chicken Tostadas

submitted by:   Bella Eats (www.bellaeats.com)

serves 4 for a light dinner

Ingredients:

• 3 medium-sized boneless, skinless chicken breasts
• Saucy Mama Lime Chipotle Marinade, to marinate chicken in and also to drizzle on top of tostadas
• 1 red bell pepper, sliced into strips
• 1 poblano pepper, seeds removed and sliced into strips
• 1 medium onion, sliced into strips
• 2 ears of fresh corn, corn removed from husk
• 2 tbsp olive oil
• salt + pepper
• 4 oz chevre (goat cheese), crumbled
• 4 whole wheat pitas (8?), brushed with olive oil and toasted in oven

Method:

1. First, turn your oven on to 350*.  Coat chicken breasts with marinade and let sit in small glass dish for 10 minutes.
2. As the oven preheats and the chicken marinates, chop up your veggies and toss in a 9—13 glass dish.  Drizzle with olive oil and toss to coat.  Sprinkle with salt and pepper to taste.  Place in oven and set timer to 30 minutes.
3. When oven timer has 20 minutes remaining, pour excess marinade out of chicken dish.  Bake chicken for remaining 20 minutes at 350*.
4. Pull chicken from oven and bump oven temperature up to 400*.  Stir veggies and let roast for an additional 5 minutes, while chicken cools slightly.  Place pitas directly on rack to toast, turning halfway through 5 minutes.
5. After 5 minutes, shred chicken with a fork.  Pull pitas and veggies from oven.  Place one pita on each plate and top with shredded chicken, roasted veggies and crumbles of chevre.  Drizzle Lime Chipotle Marinade over top of tostada, to taste.

This is a hugely exciting week for us, because our first major contest is live and underway.  A little less than a month ago, we posted a few Tweets and sent out a few emails asking food bloggers to enter our contest - to test out our new Saucy Mama collection, and to post their recipes online.  Well, the packages went out and most of our 25 fabulous contestants are now working furiously to showcase their cooking skills.

At stake: an Amazon Kindle, Amazon gift cards, some AudioVox under-counter DVD players, plus bragging rights with the winning recipe to appear on Saucy Mama packages!

Make sure to follow our blog, as we’ll be linking to many of these great recipes.  Such as THIS one, from Andrea at www.BellaEats.com …

Don’t forget – if you like the recipes you see and want to re-create them for yourself, Saucy Mama products can be purchased directly through the Barhyte Specialty Foods web site anytime!

Stay tuned (or better yet, sign up for our FeedBurner delivery, so you don’t miss one great recipe) and we’ll share more with you as the contest rolls on!

Happy Days!!

Yes, it’s crazy simple.  But it is also crazy delicious, which is why this fabulous and creative dish from HealthyTastyChow.com was one of our runners-up in the Saucy Mama’s Extraordinary Condiment Contest.  We were THRILLED with the crunchy deliciousness of this simple dish, and really thrilled to have something to snack upon during this weekend’s football game, when everyone else was chowing on chips!  Careful – you simply can’t eat just one (or ten, or twenty, or … )

BAKED HOT WING GARBANZO BEANS

Ingredients:

1 16oz can garbanzo beans (chick peas)

Saucy Mama’s Hot Wing Sauce 

Directions:

Preheat oven to 350

Rinse and drain garbanzo beans

In a shallow bowl, spread out garbanzo beans

Pour a little bit of sauce over the beans and stir them up – keep adding until there’s just enough to coat the beans on all sides

Grease a cookie sheet – I sprayed mine

With a slotted spoon (like the kind you remove doughnuts from oil with) remove the beans and shake off excess sauce gently

Spread evenly on pan – bake about 45 minutes, stirring every 10-15 minutes.  Beans will shrivel – you’ll notice in my picture some start to look a little burnt but they are not burnt- there is no burnt flavor, if you leave it in too long or don’t stir often enough, I assume it’ll start tasting burnt so make sure you keep checking on it!

Remove from heat, allow to cool and enjoy!

We have to admit that it’s always great to see a recipe in which the author says, “This is one of those recipes where it’s almost insulting how good it is when it was made with so little effort.”  Yet that is exactly the kind of quick, easy and delicious recipe we were looking for when we sent a call out for our Saucy Mama’s Extraordinary Condiment Contest. If you’re looking for a simple and quick side dish for supper tonight, this tangy offering is a fantastic solution.  Thanks to Coconut & Lime for offering up such a beautiful creation.

More to follow later this week!  Enjoy!

Parmesan-Caper Potato Salad

1 1/2 lb red skin potatoes, diced

for the dressing
1/3 cup Saucy Mama Parmesan Garlic Marinade
1/3 cup diced green onion
3 tablespoons mayonnaise
2 tablespoons finely grated Parmesan
1 1/2 tablespoons nonpareil capers
salt
pepper

Directions:
In a large pot, boil the potatoes until fork-tender. Drain. Whisk together the dressing ingredients in a small bowl. Drizzle dressing over still slightly warm potatoes, toss to coat.