How delightfully-summery does this photo look? Maybe it’s the fresh lemon slice on top or the flake of the pastry…but what’s also nice to know is that this recipe is totally healthy. It’s South Beach Diet friendly to be exact. A Skinny Mama submission from Jessica at Kitchen Belleicious, we just love this light, flavorful fish dish…it’s perfect for spring/summer dinners!

Saucy Mama Tarragon and Lemon Fish en Croute

Ingredients:

1 package of frozen puff pastry
6 fillets of firm white fish such as red snapper, cod, halibut
2 egg yolks plus 1 TBSP milk, slightly beaten
1 TBSP almond oil
Marinade:
5 TBSP Saucy Mama Tarragon Lemon Mustard
3 TBSP lemon juice
3 TBSP almond oil ( I use Devo)
½ tsp jalapeno juice
1 tsp brown sugar
2 TBSP dry white wine
1/4 tsp horseradish
1/4 tsp salt
1 tsp freshly cracked black pepper
1 tsp paprika
1/2 tsp garlic powder
6 basil leaves (optional)

Directions:

Combine all marinade ingredients in a large glass bowl or large Ziploc bag. Place the fish in the marinade, toss to coat each fish evenly and cover. Allow to marinate in the refrigerator for at least 3 hours or longer.

30 minutes prior to baking allow the puff pastry sheets to come to room temperature. As you set the pastry out go ahead and break each sheet into 3 pieces for a total of 6 puff pastry strips. You will notice when you remove the pastry from the box that it is already folded into 3 parts so this should be fairly easy to break apart. Once thawed and ready to bake remove the fish from the refrigerator.

Pat off excess marinade from each fillet (this is important as if you leave too much marinade on the fish the puff pastry will be soggy) and place in the center of each puff pastry strip. Lay one basil leaf on top of the fish and enclose the puff pastry around it. Sealing it with your fingers at the seam by pinching it together. Mix together the egg wash and almond oil and brush the tops of the puff pastry. Bake at 425 for 15 minutes-20 minutes until the puff pastry is nice and golden brown. Optional: With 5 minutes remaining in the baking time place a nice juicy slice of lemon on top of each puff pastry.

In case you weren’t already aware that it’s Mother’s Day this Sunday, consider this fair warning!  Maybe you’ve seen all the ads screaming for your attention about the “stuff” out there to get mom. And although she probably does like a lot of those goodies (wouldn’t we all love an iPad!?), perhaps some nice gestures could show her how much you care even more. For example, why not try to impress mom with a fancy – yet super simple!- recipe, like this basil tart from Skinny Mama contestant, Ally Phillips. It’s delicious and  low calorie (some may even call it “gourmet”!). Sometimes it’s the little things in life that can make the biggest impact!

Chipotle Roma Tomato Basil Tart

Serves: 8-10
Total Calories in Tart:  Approx. 375-400
Approx. Calories per serving:  50

Ingredients:

3 large (or 4 medium) size fresh Roma tomatoes pulsed and liquefied in a food processor yielding
1 ½ to 1 ¾ cup (appx 140 calories)
1 tbl fresh chopped cilantro
1 cup chopped fresh basil (10 calories)
1 tbl + 1 tsp Saucy Mama Chipotle Mustard (15 calories)
½ tsp chopped garlic (10 calories)
½ tsp ground chipotle chili pepper
¾ tsp sea salt (divided—using ¼ tsp in the meringue)
¼ tsp coarse ground black pepper
2 beaten egg yolks (appx 108 calories)
4 egg whites (appx 68 calories)
11 pretzel crisps ground in food processor yielding about ¼ cup (110 calories)

Directions:

Preheat oven to 300. Coat tart pan with cooking spray.

In a medium mixing bowl, combine all ingredients except the egg whites and pretzel crisps.  Gently whisk together all these ingredients.

In a separate mixing bowl, place egg whites and ¼ tsp sea salt.  With a mixer, whip until stiff peaks are formed.  Immediately and gently fold into the tomato mixture.  Gently place in tart pan leaving and spread out.  Sprinkle ground pretzel crumbs on top.

Place in pre-heated 300 degree oven for 32-35 minutes or until the center only has a very slight jiggle.  When done, remove and cool for about 20 minutes on a rack.  Serve immediately or refrigerate and serve later.

In honor of Cinco de Mayo, we have been looking for some Saucy Mama “Mexican-style” recipes…and we are SO happy to have found this one! Carolyn Gonzalez  of The Art of Random Willy-Nillyness (you may remember her- she won our “I am a Saucy Mama” contest in 2010) submitted this empanada recipe for last year’s Fab With Five recipe challenge. So not only does this recipe fit our weekend celebration theme, but it’s also super simple! Five ingredients? How could you not give it a try? Pair these with a margarita or two, and have a splendid weekend!

Also, we just have to mention Saucy Mama’s famous Flat-Iron Steak Fajita recipe too. They are really amazing. Feliz Cinco de Mayo!

Spicy Two Meat Olive Empanadas
(makes 10 empanadas)

Ingredients:

1/2 cup Saucy Mama Santa Fe Creamy Chipotle Dressing
Package of ground beef
3 chorizo sausages
8 8-10 roughly chopped olives
A packet of Pillsbury pie crusts
Free Ingredients: salt, pepper and olive oil

Directions:

Brown the ground beef and chorizo in a olive oil. Add salt and pepper. Roughly chop the olives and add into the meat mixture. Add the Saucy Mama sauce into the mixture and let simmer.

Unroll the pie crust dough and cut into rounds. Stuff the dough round with the meat mixture, about teaspoon. Make sure it is not too full. Press the edges together and then finish off with a fork. Fry the empanadas in some olive oil about 2 minutes per side. Cooking time will depend on how hot your oil is. Once browned, take out and drain on paper towels.

Serve hot with a side of the Saucy Mama Santa Fe Creamy Chipotle Dressing or drizzle a little on top.

Carolyn’s Notes: That’s it. It can’t get easier than that. The Saucy Mama Dressing gave the meat mixture enough flavor that was lost on not being able to add other ingredients. Pie crusts are fragile so you have to be careful when frying but they do puff up nicely. I do prefer real empanada dough because it is more dense. But the pie crust actually make these more flaky and lighter.

The empanadas were delicious. These are great for parties, appetizers, snacks or even a meal. Serve s few empanadas with some white rice and black beans and it is a complete meal. My abuela Gilda would be proud!

With salmon season gearing up, we thought it was most appropriate to share this low fat and low carb salmon patty recipe from our Skinny Mama Recipe Contest. Created by Michelle at The Domestic Mama / The Village Cook, we think this could also be delicious as a burger. Of course you’re adding calories there, but it’s life’s all about moderation, right!? Enjoy!

1 pound salmon, cut into 1 inch chunks & patted dry
2 tablespoons Saucy Mama Tarragon Lemon Mustard
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon parsley
1 teaspoon chives

For the sauce:

1/4 cup plain yogurt (either Greek or American)
4 tablespoons Saucy Mama Lemon Tarragon Mustard

It’s Friday, and we’re this close to the weekend- yippee! We have a new recipe for you to try out this weekend…check our these awesome little veggie fritters from Tiffany Haugen. Tiffany submitted this recipe in our Skinny Mama recipe contest, and boy do they fit the bill when it comes to making a “skinny” – yet DELICIOUS – recipe! If you want to be a little naughty, melt some cheese on top and enjoy!

PS. Tiffany sent us her little commercial blurb that she and her husband, Scott, did for the new Cabela’s store opening- they are excited to be Ambassador level staff members!

Saucy Mama Smoky Garlic Mustard Veggie Fritters

Ingredients:

1. 1/3 cup onion, diced
2. 1/2 cup bell pepper, diced
3. 1 cup mushrooms, diced
4. 3 cloves garlic, minced
5. 1 cup sweet potato puree
6. 3/4 cup pinto beans, mashed
7. 2 egg whites
8. 1/3 cup brown rice flour
9. 2 tablespoons Saucy Mama Smoky Garlic Mustard
10. 1/2 teaspoon salt
11. 1/4 teaspoon black pepper
12. 2 teaspoons olive oil, divided, for frying

(To further cut calories, use non-stick cooking spray)

Directions:

In a medium non-stick skillet, saute onion, bell pepper, mushrooms and garlic in 1 teaspoon olive oil, on medium-high heat until soft.  Set aside.  When veggie mixture cools, add remaining ingredients and mix thoroughly.

Heat remaining teaspoon oil in a non-stick skillet on medium-high heat.  Drop fritters by heaping tablespoon into hot pan.  Fry until golden brown, 2-4 minutes per side.  Add additional oil or non-stick cooking spray if needed.

Makes 20-22 fritters, serving size 3 fritters.

Recipe Note:  Almost any veggies can be subbed into this recipe, just use what you have… carrots, celery, jalapenos, corn, etc.  Just keep the rough measurements the same.

Calories (3 fritters) 175, Total fat 2.8g, Cholesterol 0g, Sodium 214mg, Total Carbohydrates 30g, Dietary Fiber 5g, Sugars 3.5g, Protein 8.1g, Vitamin A 68%, Vitamin C 21%, Calcium 6%, Iron 12%

Barhyte Specialty Foods is pleased to announce our 2012 World-Wide Mustard Competition Winnings:

• SILVER medal – Garlic Category – Saucy Mama Smoky Garlic
• SILVER medal- Herb/Veggies Mustard Category- Willamette Valley Dill Mustard
• BRONZE medal – Mustard-Based Salad Dressings – Food & Wine Honey Dijon Dressing

Our Dill Mustard does particularly well in mustard competitions and has racked up at least seven awards, with three consecutive wins in the last three years. Our Smoky Garlic nabbed the gold medal in 2010, and Honey Dijon Dressing received a silver in that same year. Also, You can also take a look at all our awards from years past here.

In honor of our wins, these items will be 25% off through May 7th on www.barhyte.com. So give them a try if you haven’t already!

Attention, passionate fans!

We have a list of schools that are going to be discontinued on April 30th (yes, just ten days!), and we want to make sure you are able to purchase your favorite school’s mustard, wing sauce, and/or blue cheese dip before they are gone! Schools that we will no longer carry after the 30th include the following:

• University of Wisconsin
• Indiana University
• Northwestern University
• University of Minnesota
• University of Miami
• Florida State University
• University of North Carolina
• Arizona State University
• University of Connecticut
• Montana State
• University of Montana
• Air Force
• Army

Note: Links above point to each school’s mustard; however, some schools may also have a wing sauce and/or blue cheese dip as well. You must place your order by or on April 30th…let us know if you have any questions!

*Use discount code WIN2012 at checkout to receive 25% off your total purchase on www.barhyte.com

One week ago, Senator Jeff Merkley visited our Pendleton facility. What on Earth was the Senator doing in our awesome little town? Barhyte Specialty Foods was one of Merkley’s stops on his Made in Oregon Tour which highlights manufacturing companies across Oregon that provide jobs for Oregonians and improve the economy. Although Mr. Merkley was on a tight schedule, we were excited to spend an hour with him and his crew giving a tour of our facility and, of course, taste testing products in Saucy Mama’s kitchen. Other Oregon companies on his tour included Pendleton Woolen Mills, Harry and David, and Widmer Brothers Brewing. Below is a short video recap of our time with the Senator – check it out!

Also, a big “thank you” goes out to Senator Merkley and his staff for highlighting Barhyte Specialty Foods – we had a blast!

Senator Merkley Hanging Out in Saucy Mama's Test Kitchen

Easter is over, and many of us may be coming down from a sugar high from all those chocolate bunnies and Snicker’s Eggs. It’s ok, we all need to indulge sometimes! But today, we’re heading back to the healthy (yet incredibly delicious!) grind with this low calorie and gluten-free recipe from Cathy at The Dutch Baker’s Daughter. And if you’re an egg lover, make sure to check out our Easter Treats post featured last week. Also, we have a condensed version of Cathy’s recipe here, but her blog is full of step-by-step photo instruction, as well as a video on how to poach eggs- so check that out!

Ingredients: 

1/2 cup low-fat plain yogurt
1/4 cup reduced-fat mayonnaise
2 tablespoons Saucy Mama Tarragon Lemon Mustard or Champagne Honey Mustard
1 tablespoon lemon juice
1 tablespoon water
12 oz prepared polenta, cut into 8 1/2″ rounds
3 teaspoons olive oil, divided
1 (6 oz) bag baby spinach leaves
8 eggs, poached
Salt and pepper to taste

Directions:

First, mix the yogurt, mayo, mustard, lemon juice and water together; set aside.

Heat two teaspoons of olive oil in a large skillet. Add the polenta slices and fry them over medium/low heat for about 5 minutes on each side, or until golden and crispy. Remove from skillet and cover to keep warm. Add an additional teaspoon of oil to the skillet and add the fresh spinach. Saute for 3 or 4 minutes, or until wilted and heated through. Season with salt and pepper to taste.

Remove the spinach from the skillet. Spoon the mustard sauce into the warm pan and cook for about a minute until heated through.

Arrange two polenta slices on a plate. Top each slice with 1/8 of the spinach and a poached egg. Drizzle the sauce over the egg; repeat for each polenta slice. Sprinkle with freshly ground pepper. This recipe will serve 4, two eggs each.

How easy was that? And thanks to the Saucy Mama mustard, the sauce is tasty, gluten free, and low in calories. In fact, you can eat two of the eggs with sauce for about 325 calories! Not too shabby.

 Smoky Garlic Capocolla Egg Tartlet by Ally at Ally’s Kitchen.

Makes:  4 tartlets
Low Calorie
Calories per serving: Approximately 205

Ingredients:

8 slices capocolla (196 calories)
1 large Roma tomato—divided (appx 40 calories)
(Note:  4 ¼” slices will be used in the tartlets and the remaining Roma will be diced and used in the topping sauce.)
3 eggs (222 calories)
½ cup plain yogurt (55 calories)
2 tbl fresh chopped basil (6 calories)
1/3 cup precooked quinoa (84 calories)
1 cup cut up broccoli flowerets (25 calories)
¼ tsp salt
¼ tsp red pepper flakes
½ tsp coarse ground pepper
2 tsp Saucy Mama Smoky Garlic Mustard(10)

Topping Sauce:

1/3 to ½ cup diced Roma tomato
1/3 cup plain yogurt (35 calories)
1 tbl grated asiago cheese (25 calories)
¼ tsp sea salt
¼ tsp coarse ground pepper
1 tsp Saucy Mama Smoky Garlic Mustard (5 calories)
1 green onion/top chiffonade sliced (10 calories)

Directions:

Preheat oven 375. Coat tartlet pan with cooking spray.  Place two slices of capocolla crisscross in the bottom of each. Cut off ends of Roma tomato.  Using only part of the tomato cut 4 slices (approximately ¼” thick each).  Place these slices between 2 pieces of paper towels and pat out excess moisture.  Place one slice in each of the tartlet openings on top of the capocolla.  Dice remaining tomato to use in sauce.  Set aside.

In medium mixing bowl, combine remaining ingredients and whisk together well.  Spoon equal amounts of the batter into each tartlet.  Place tartlet pan on cookie sheet.  Bake in 375 pre-heated oven 22-25 minutes or until a toothpick comes out mostly clean. Meanwhile make topping sauce.  Remove when done and let rest about 10 minutes.

Topping Sauce: (Makes: 1 cup)

Place all ingredients in a bowl and blend together.  Refrigerate until using.  When serving, dollop about a tablespoon of sauce on each tartlet.

 Saucy Mama Southwestern Breakfast Wreath by Mindie at Bacon Time with the Hungry Hungry Hypo.

 1/4 of wreath (a generous serving) is equal to 500 calories!

Ingredients (For 1 wreath):

Non stick butter flavored spray
2/3 cup of Southwestern Blend frozen veggies (corn, black beans, roasted onions, mild chilies, and peppers)
1 cup Cholesterol and Fat Free Egg Product
5 tsp Saucy Mama Chipotle Mustard
1 Can Reduced  Fat Crescent Dough
1 Package  (9 ounces) of 97% fat free deli shaved/sliced fully cooked ham
1 Package  (8 ounces) of Reduced Calorie and Fat 2% Mexican Style Shredded Cheese
6 Tbs of Fat Free Sour Cream
6 Tbs of Fresh Salsa (I used a favorite store bought brand)
Optional, garnish with a fresh lime

Directions:

Preheat oven to 375 F degrees, or  according to package directions for crescent dough. 

Saute your frozen veggies on stove top, in a medium size saute pan sprayed with non stick butter flavored spray, over medium low heat.  When veggies are hot, add your egg product and scramble.  Turn off heat and fold mustard in with your eggs and veggies (this way you can enjoy a little of  the zesty flavorful mustard in every bite). 

Lay your crescents out in the shape of a wreath, with narrowest corners of dough on the outside (see pictures) on a parchment paper lined baking sheet.  I used a pizza stone to help my dough get extra crispy. Lay your ham on top of crescent dough, then half of your cheese, and next all of your Saucy Mama eggs. Fold crescent dough corners over, making your wreath.  Then top with the remainder of your cheese, and bake in your preheated oven.

Note it will take a little longer then suggested on crescent dough package for wreath to be done, mine took 20 minutes. You will remove it from the oven when all the cheese is melted and dough is golden brown, and crispy even on bottom. Top each serving with a little sour cream and fresh salsa, and enjoy.

 Saucy Mama Smoky Garlic Quinoa Quiche by Lindsey at Pardon the Dog Hair.

Yields 30 mini-quiche
Each mini quiche has 40 calories, 1 g fat, 5 g carbs, and 3g of protein.

Ingredients:

1 cup dried quinoa
2 cups water
1 zucchini, chopped
2 roma tomatoes, chopped
4 green onions, chopped
1/2 red onion, chopped
1 cup egg whites
3 tbsp Saucy Mama Smoky Garlic Mustard
1 tsp salt
1/2 tsp pepper
1/2 tsp cayenne
Dash of garlic salt
1/2 cup mozzarella, shredded

Directions:

Preheat oven to 350 degrees.

Prepare quinoa. Bring two cups of water to a boil, pour in quinoa, bring to a boil again, then let simmer.  When all the liquid has absorbed, the quinoa will be finished.

In a large bowl add chopped zucchini, tomatoes, green onions, red onions, salt, pepper, cayenne, garlic salt, egg whites and mustard. Stir to combine. Add cooked quinoa. Stir again and sprinkle in cheese.  Pour batter into mini muffin tins that have been sprayed with Pam.  Bake for about 25 minutes or until the tops are golden and set.