This was exciting stuff … We didn’t expect bonus write-ups about our Cocktail Onions.  But we’re so grateful to A.J. Rathbun, who shared this wonderful review of our Saucy Mama Cocktail Onions on his blog.

Oh – and speaking of exciting stuff, we have to send a special thanks to those of you who left us a comment on our blog last week.  So we’re going to extend our thanks by sending a six-pack of treats to ALL of you who left us comments.  (Look in your email for a note from us!) Please make sure to stay tuned, because we’re going to host other giveaways soon and often!

Yesterday, Mark from our office, said that he had gotten and e-mail from one of the trucking companies we deal with for a great sounding sandwich using our Aviator Brown Ale Honey Mustard.  I am always up for a good sandwich, so I had Mark forward the e-mail. It was from Annette Morris at YRC Trucking’s Yakima Office and wow it did sound really good. She calls it Morris’s ABC Sandwich.
The ABC in the sandwich were apple, bacon and Cheddar.   I made the sandwich just as Annette instructed and it was delicious, but I am never able to just leave a recipe alone so I decided to do the whole thing as a panini.  Man, that gooey melted cheese with the cool, crisp apple and sweet, smokey bacon was dynamite!  Thank you Annette.

And don’t forget, I’m still giving away THREE 6-bottle condiment packages to three random posters who leave me a comment on my blog this week!  Tell me about your favorite condiment flavor right now, and on Friday I’ll select three people at random who will receive a hearty collection of my Saucy Mama condiments!

Morris’ ABC Sandwich

1/2 Sweet Crisp Apple (The Fuji Apples looked great at the store so that’s what I used)
2 slices sharp cheddar cheese (I used Tillamook Extra-sharp and it was
terrific)
2 slices bacon (crisp cooked)
Aviator Brown Ale Honey Mustard

Spread a thin layer of mustard on both slices of bread.  Layer in cheese, bacon and apple slices.  Enjoy.

My variation….Assemble the sandwich leaving out the apple layer. Butter the outside of the bread.  Place the sandwich in a heated panini press or in a heated skillet and weight the top (I use another heavy skillet).  Cook until golden brown on both sides and the cheese is melted.  Open the sandwich and put in the apple layer.

Now that the weather has turned colder I am turning to one pan dinners made in the oven. Not only do they bring on a personal warm and cozy feeling, the house also smells great while they are cooking.  Roast chicken is a favorite at our house and the recipe submitted by Megan at www.imperrfections.blogspot.com just fits the bill.  Jan will love it.

And since I’ve been offline for a bit, I think it’s time to shake things up with a giveaway!  Please leave me a comment below telling me about your favorite condiment flavor right now, and I’ll select three people at random who will receive a six-pack sampling of Saucy Mama condiments, including the Chipotle Mustard used in this recipe! Talk to me!

Ingredients:

4 russet potatoes, peeled and cubed
4 carrots, chopped
1 1/2 onions, cut into large chunks
2 Tbsp vegetable oil
2 Tbsp Saucy Mama Chipotle Mustard

1 tsp salt

Fresh ground black pepper (10 grinds)

1 (3 lb) whole chicken, neck and giblets removed
2 Tbsp butter, softened
1/4 C Saucy Mama Chipotle Mustard
1 tsp salt
Fresh ground black pepper (10 grinds)
2 celery stalk, chopped
1 Tbsp butter
splash of white wine (I use Sutter Home Sauvignon Blanc)

Directions:

Preheat oven to 350 degrees Fahrenheit. Mix oil, mustard, salt, and pepper from the first list of ingredients in small bowl. Place potatoes, carrots, and onions in a 9×13 baking dish and pour the mustard/oil mixture over vegetables. Toss to make sure everything is coated evenly.

In another small bowl, mix together the butter, mustard, salt and pepper from the second group of ingredients. Thoroughly rinse chicken inside and out, pat dry with paper towels, and use a sharp knife to create a pocket under the skin for the rub. Use 1/2 – 3/4 of the butter/mustard rub underneath the skin of the chicken breast and drumsticks and use the last bit to rub on the top and bottom of the outside of the skin.

Stuff the cavity with 1 Tbsp butter and celery pieces. Place chicken on top of the vegetables in the baking dish and pour a few splashes of wine over all of it.

Bake for 1 1/2 hours or until the chickens internal temperature reaches 180 degrees. Halfway through baking, add a few more splashes of wine. When the chicken is done, remove from the baking pan and set aside on a serving platter. Test the vegetables and if they’re not finished yet, stick back in the oven for 20-30 more minutes while you allow the chicken to rest.
Now serve it all up on a platter and dig in!