A Fantastic Summer Meal - Fatoosh Salad

We are not ready to let go of summer yet - and are going to spend this weekend enjoying our favorite summer meals, such as Fatoosh Salad!

Fatoosh is a salad indigenous to Levantine cuisine, composed of toasted pita bread, greens and other vegetables. This fun dish encompasses the delicious flavors of some of our favorite summer foods, such as shrimp, which provides a lean source of protein, and those beloved fresh tomatoes that add a burst of sweetness and acidity to every bite. Our new Roasted Tomato Balsamic Vinaigrette adds dark and smoky flavors with subtle notes of herbs and spices and pairs well with the essence of the grill and the salty feta. It’s perfect as a main course or a side dish, and as all other summer dishes, it’s best eaten outside!

 Ingredients:

• 1 pound shrimp, peeled and deveined
• 3 romaine lettuce hearts, washed and dried
• Olive oil
• Salt and pepper
• 2 5-inch pita bread rounds
• 1 cup garbanzo beans, drained and rinsed
• 1 cup fresh tomato, diced
• 1 cup seedless cucumber, quartered lengthwise and sliced 1/8-inch thick
• 1/4 cup pepperoncini, sliced
• 1/4 cup red onion, thinly sliced
• 3 ounces feta cheese, crumbled
• Stonewall Kitchen Roasted Tomato Balsamic Vinaigrette

Directions:

1. Place shrimp on skewers. Brush with olive oil and season with salt and pepper. Grill over medium-high heat about 2 minutes per side until pink and opaque. Remove from skewers and set aside.
2. Cut heads of lettuce lengthwise. Brush with olive oil and grill over medium-high heat cut side down 2-3 minutes total, turning occasionally. Remove and set aside.
3. Grill the pita bread turning occasionally until crisp. Crumble into bite sized pieces. Arrange grilled lettuce on individual plates. Top with shrimp, pita, garbanzo beans, tomato, cucumber, , onion and cheese. Drizzle vinaigrette over salad and serve immediately.

 

Bacon, Bacon, Bacon

Who doesn't love bacon?  We sure do here at Stonewall Kitchen and decided that in addition to highlighting this tasty treat in our cooking school with classes such as "You Had Me At Bacon", why not incorporate it into our products as well?  Our savory jams such as Red Pepper Jelly and Roasted Garlic Onion Jam are some of our most popular items, so our R&D team got to work on creating a new savory jam that would blow everyone away.  Enter, our new Maple Bacon Onion Jam. 

With layers of robust flavor, this artfully crafted and savory combination of spices, sweet brown sugar, apples, shallots and bits of real bacon is a pantry essential.

So what do you do with a Maple Bacon Onion Jam?  Here are a few of our favorite ways to use this new jam;

• As a condiment on your burgers
• Paired with cheese (Blue Cheese and Brie pair wonderful with this jam)
• As a base in a pan sauce - such as in this recipe for Maple Bacon and Onion Pork Medallions
• Mixed into Mashed Potatoes for an extra punch of flavor
• To create a fun, flavorful pizza, such as our Savory Jam Pizza

Once the R&D Team got started, they didn't just stop at Maple Bacon Onion Jam - they also were able to create a Maple Bacon Aioli.

This amazing Maple Bacon Aioli is for anyone who craves the captivating taste of real bacon and sweet maple syrup. From lunch to dinner this aioli wakes up taste buds and adds great flavor to sandwiches, burgers and grilled meats. Enjoy!

You are probably already dreaming up ways to use this flavorful aioli, but here are a few of our favorite uses.

• On any sandwich or burger!  Specifically this Bacon, Spinach, Tomato and Avocado Sandwich
• As a dipping sauce for your French fries or sweet potato fries
• Mixed into this tasty Hot Spinach and Artichoke Dip

Have you tried our two new bacon products yet?  If not, now is your chance! Through the end of the month you can enjoy 10% off these two products online and in our retail stores.  Enjoy!

What is "Mise en Place" anyway?

Recently in our test kitchen, we prepared chicken and Portobello Mushroom Enchiladas with our Pineapple Chipotle Salsa. With a recipe such as this one that encompasses the colors and flavors of many different ingredients, it really helps us in our kitchen to keep organized.

Mise en Place, as stated in The Food Lover’s Companion book, is a French term that literally means "putting in place", referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking. Take a look at how we set up our Mise en Place prior to preparing our enchiladas;

This organized technique helps the cooking process be more fluid, so you’re not looking all over the place for the next ingredient as your current one is burning on the stove!  Dishes such as enchiladas are very easy to create, but often involve several ingredients.
We like to have everything prepped and ready for simple, stress free cooking!

Test out your Mise en Place skills when you try our Portobello Mushroom Enchiladas!

Portobello Mushroom Enchiladas

Ingredients:

• 10 soft corn tortillas
• 3 cups chicken broth
• 4 pieces boneless skinless chicken breast
• 3 cloves garlic, whole
• 1 tablespoon whole peppercorns
• 1 - 12 oz. jar roasted red peppers, diced
• 3 medium Portobello mushrooms, sliced 1/4” thick and sautéed until tender
• 6 scallions, sliced, plus 2 for garnish
• 1 cup fresh chopped cilantro plus 1/4 cup for garnish
• 1 small can green chilies, diced
• 1 jar Stonewall Kitchen Pineapple Chipotle Salsa
• 1 - 10 oz. can Enchilada Sauce
• 8 oz. Pepper Jack or Cheddar Cheese, grated

Directions:

1. Preheat oven to 275 degrees.
2. Wrap corn tortillas in foil and warm in the oven.
3. In a large saucepan bring broth to a boil; add chicken breasts, garlic cloves and peppercorns. With cover on bring to a boil then reduce heat.
4. Simmer until chicken is thoroughly cooked and will shred easily (approximately 1 hour). Remove chicken from broth and shred with forks.
5. Combine shredded chicken with 1 cup of salsa, mushrooms, roasted red peppers, chilies, scallions, and cilantro.
6. Put 1/4 cup of enchilada sauce on the bottom of a casserole dish.
7. Remove tortillas from oven. Increase heat to 350 degrees.
8. Put some filling into each of the tortillas and roll. Place filled tortillas in casserole dish seam side down. Combine remaining salsa and enchilada sauce and spoon over enchiladas, top with cheese and bake uncovered for 30 minutes or until cheese is brown and bubbling.
9. Garnish with sour cream, chives and cilantro.

Recipe: Black Bean Burger featuring our new Cilantro Lime Aioli

When summer hits, we tend to find ourselves eating hamburgers often - at cookouts, events and even at our own house.   Although they are delicious, we love to change it up a bit and have a vegetarian option instead.  We love this new recipe for Black Bean Burgers.  These are an incredibly easy and a tasty alternative to your typical cookout fare!

Black Bean Burgers – 4 burgers or 8 sliders

Ingredients:

• 1/2 cup cooked quinoa (approximately 1/4 cup uncooked quinoa cooked in 1/2 cup water)
• 1 15-ounce can black beans, rinsed, drained and mashed with a fork
• 1 egg, slightly beaten
• 1/3 cup panko bread crumbs
• 1/4 cup onion, minced
• 2 tablespoons red bell pepper, minced
• 2 teaspoons Stonewall Kitchen Cilantro Lime Aioli, plus more to top each burger
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• Pepper to taste
• 1-2 tablespoons vegetable oil for frying
• 4 large or 8 small buns
• 4-8 lettuce leaves
• 4-8 slices of tomato
• 1 avocado sliced

Directions:

1. Combine cooked quinoa, beans, egg, bread crumbs, onion, bell pepper, 2 teaspoons aioli, garlic, salt, cumin, and pepper in a food processor. Pulse several times to combine. Form into patties. Allow to sit for 10 minutes before frying.
2. Heat oil in a large skillet over medium-low heat. Cook burgers approximately 6 minutes per side. Gently turn burgers and continue to cook until golden brown on both sides.
3. Place burgers on the bottom of each bun. Top with aioli, lettuce, tomato and avocado. Serve immediately.

Stonewall Kitchen celebrates Cinco de Mayo

We love a good excuse to enjoy a margarita - especially when it's paired with delicious Mexican specialties! Here's a peak at what we're cooking up this weekend for Cinco de Mayo...

From left to right: Mexican Caesar salad with Stonewall Kitchen Fire Roasted Tomato Salsa, assorted Stonewall Kitchen salsas (we love Mild Tomato!) and Guacamole Spice Mix, Beef Fajitas with Stonewall Kitchen Espresso Rub and Key Lime Curd Tequila Cheesecake with Stonewall Kitchen Key Lime Curd and Margarita Mixer.

You'll want extra Stonewall Kitchen Margarita Mixer on hand after making that delicious cheesecake to quench your thirst. The combination of lime juice and orange juice make our mixer especially tasty - to make our Classic Margarita, you'll need:

• 3 ounces of white tequila

• 2 ounces of Margarita Mixer

• 1 ounce Triple Sec

• Salt for garnish

Use a lime wedge to wet the rim of a Margarita glass, then dip the rim in salt. Combine ingredients in a cocktail shaker with ice and shake well. Fill glass with ice and strain into prepared glass. Garnish with a lime wedge.

Happy Cinco de Mayo!

Recipes:
Mexican Caesar Salad
Beef Fajitas
Key Lime Curd Tequila Cheesecake
Classic Margarita

For more Mexican themed recipes, visit our website at www.stonewallkitchen.com/recipes.

Quick & Easy Indian Inspired Meals

Winter is finally working its way out and we often find ourselves "in between seasons" when it comes to dinner ideas during this time of year.  We have spent the winter nights warming our bellies with soups, stews and comfort foods and are starting to crave the fresh foods that spring and summer bring.  Since we haven't quite turned the corner into spring and are getting tired of our typical winter meals, we like to use this time of year to get a little creative in the kitchen with meals that will still warm you from the inside out, but won't leave you feeling weighted down like comfort foods can sometimes do.

The aromatic spices used in Indian cooking are unique compared to those we typically find in American cuisine and they always intrigue us.  Garam Masala, cumin, curry and turmeric are a few staples in Indian cuisine and they help to create a robust, flavorful meal.  With busy schedules and limited time to cook meals during the weeknights we often look for quick, easy, flavorful shortcuts - such as these new Indian inspired simmering sauces.

Chicken Tikka Masala
Serves 4-6
Creamy in consistency, light in color but uniquely bold in flavor, Tikka Masala takes taste buds in new directions by delivering layers of interesting spice combinations that open worlds of flavorful possibilities. Aromatic and delicious. Tikka Masala is a wonderfully robust recipe that is enjoyed worldwide.

Ingredients

• 1 jar Stonewall Kitchen Tikka Masala Simmering Sauce
• 1 cup whole milk plain yogurt (low-fat yogurt can be substituted)
• 1 1/2 pounds boneless skinless chicken breast
• 1/4-1/2 cup Chicken or Vegetable stock if needed
• 1/4 cup fresh cilantro, chopped

Directions

1. Combine 2 tablespoons Tikka Masala Sauce and yogurt in a medium-size bowl.  Add chicken and stir to coat.  Cover and refrigerate.  Allow to marinate 1-2 hours.
2. Place chicken on a greased foil lined rimmed baking sheet.  Position oven rack 6 inches away from the heating element, heat broiler.  Broil chicken until the internal temperature is 160 degrees F.  There will be some charred spots on the chicken.  Flip chicken breasts halfway through cooking.  Cut cooked chicken into 1-inch cubes.
3. Pour Tikka Masala Sauce into a saute pan.  Add chicken and juices and simmer over medium-low heat for 15-30 minutes.  Add chicken or vegetable stock to thin sauce if needed.
4. Serve over rice garnished with cilantro

Butter Chicken
Serves 4-6
Sometimes known as Murgh Makhani in Indian restaurants, our Butter Chicken recipe features a rich, creamy sauce made with tomatoes, ethnic spices and simple ingredients like onion, butter and peppers.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
• Salt and Pepper
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 jar Stonewall Kitchen Butter Chicken Simmering Sauce
• 1/4 cup fresh cilantro, chopped

Directions

1. Season chicken pieces with salt and pepper.
2. Heat oil and butter in a large heavy straight sided saute pan over medium-high heat until it shimmers, but does not smoke.  Add chicken in small batches and saute until they are a rich golden brown on all sides.  Set chicken aside and continue with remaining chicken.  When all batches are done, drain any remaining fat.
3. Return chicken to pan and add Butter Chicken Sauce.  Simmer 10-15 minutes until hot.  Serve over jasmine rice and garnish with chopped cilantro.

Also try our Coconut Curry Simmering Sauce!

Butternut Squash Lasagna

Lasagna is always a crowd pleaser, whether serving it to your family on a weeknight or bringing it to a get together on the weekends.  When it comes to building lasagna, most people stick to the basics  but there are so many variations out there to try.  Here is a great version to try during these cool fall nights!

Butternut Squash Lasagna
Serves 4-6

Ingredients:

• 8 sheets no boil lasagna
• 15 ounces ricotta cheese
• 1/2 cup cream
• 1 egg yolk, slightly beaten
• Pinch of ground nutmeg
• 1/2 teaspoon salt
• 5 ounces frozen spinach, thawed, cooked and drained well
• 2 tablespoons olive oil
• 2 cups mushrooms, sliced
• Salt & Pepper to taste
• 2 cups shredded mozzarella cheese
• 1 jar Stonewall Kitchen Butternut Squash Pasta Sauce (Product of the Month for October - save 10% in stores and online)

Directions:

1. Preheat oven to 350 degrees F.  Lightly grease an 8x8 inch baking dish.  Place sheets of no boil pasta in hot water in a 9x13 inch baking dish; make sure pasta does not stick together while it soaks for 10-15 minutes.  Drain off water; keep pasta separated so sheets do not stick.
2. In a medium size bowl combine the ricotta cheese, cream, egg yolk, pinch of nutmeg, salt, spinach and 1/2 cup shredded mozzarella cheese.
3. In a medium size saute pan heat the olive oil.  Add the mushrooms and salt and pepper to taste.  Saute mushrooms until tender and moisture has evaporated.
4. Spread a small amount of sauce on the bottom of the baking dish.  Place two sheets of lasagna side-by-side.  Spread 1/3 ricotta mixture over pasta, spread 1/3 cooked mushrooms over ricotta and 1/3 spinach and 1/2 cup mozzarella - top with 1/4 jar Butternut Squash Pasta Sauce.  Repeat layers of ricotta, mushrooms, spinach, mozzarella and sauce two more times.  Top with the last two sheets of pasta, remaining sauce and the remaining mozzarella cheese.
5. Bake in 350 degree F oven for 30 minutes or until the cheese has melted and the sauce is bubbling.  Allow dish to sit 10 minutes before serving.

Chicken Enchiladas with Salsa Verde

When most people think of salsa, they think of a chunky, red tomato based dip filled with various vegetables, spices and often times fruit.  One tasty salsa that often gets forgotten about is the Salsa Verde.  Salsa Verde is a green salsa made from a tomatillo (pronounced toe-ma-tea-o) base rather than your standard red tomato base.  The tomatillo originated in Mexico and is a small, round, green fruit often found in Mexican cuisine.  Although they can be consumed raw, they are often cooked to enhance the flavor and soften the tough skin and seeds, which results in a sauce like consistency.  Our Salsa Verde combines the tart tomatillos with various peppers (chili, serrano and jalapeno), cilantro, garlic and lime to create a tasty salsa that is great as a dip or mixed into a recipe.

This Cinco De Mayo, add a little green to your Mexican Fiesta with this great recipe for Chicken Enchiladas using one of our favorite salsas, Salsa Verde.


Chicken Enchiladas - Serves 8

Ingredients:

3/4 lbs. boneless chicken breasts grilled or baked and sliced

3 cups cooked rice

15 oz. (1 can) black beans, rinsed and drained

1/2 tsp. ground cumin

1 1/2 cups Stonewall Kitchen Salsa Verde

Salt and pepper to taste

1 cup sour cream

8 8-inch flour tortillas

1 1/2 cups shredded cheese (such as Monterey Jack, Colby, Cheddar or a combination)

Directions:

1. Preheat oven to 350 degree F. Grease a 9x13-inch baking dish.
2. Combine the rice, beans, cumin, 1/2 cup Salsa Verde, and salt and pepper to taste, mix well.
3. Place 1/2 cup rice mixture down the center of each tortilla.
4. Top rice with 2 tablespoons sour cream. Divide chicken evenly and place over sour cream. Roll tortilla to enclose filling and place in the baking dish side by side.
5. Top enchiladas with remaining 1 cup Salsa Verde. Sprinkle shredded cheese over sauce.
6. Bake for 30 minutes or until enchiladas are heated through and the cheese is melted. Serve hot with extra salsa, sour cream, and guacamole if desired.

And don't forget a Margarita to wash them down with!

Add a little heat to your dinner with our new Sriracha Teriyaki Sauce

Sriracha Sauce is a spicy, popular dipping sauce in Thailand, named after the coastal city of Si Racha, that is made from sun-ripened chilis and garlic.  We have taken the popular Sriracha Sauce and combined it with soy sauce and honey to create a milder version to use as a marinade or stir-fry sauce.  Our new Sriracha Teriyaki Sauce provides just enough spice to create a little heat, but the heat doesn't linger thanks to the addition of honey.

In addition to using our newest teriyaki sauce for a marinade or stir-fry sauce, you can also use it in this fantastic recipe for Sriracha Shrimp and Noodle Soup - Enjoy!

Sriracha Shrimp and Noodle Soup

Ingredients

• 2 tablespoons vegetable oil
• 4 cups chopped vegetables such as baby bok choy, snap peas, asparagus or bean sprouts
• 3.5 ounces shitake mushrooms, sliced
• 4 ounces dried rice noodles, cooked according to package instructions
• 4 cups unsalted chicken stock
• 2 cups water
• 1/2 inch piece of ginger root, peeled and sliced into 4 rounds
• 6-8 tablespoons Sriracha Teriyaki Sauce (depending on how spicy you want your soup)
• 2 teaspoons sesame oil
• 1/4 cup fresh lime juice
• 1/2 teaspoon salt, or as needed
• 2 tablespoons scallions, chopped
• 2 tablespoons fresh cilantro, chopped
• 1/2 cup cherry tomatoes, cut in half
• 1 pound shrimp, peeled and deveined
• Garnish:  1/4 cup toasted unsalted peanuts, chopped

Directions

• In a large stock pot, heat oil over medium-high heat.  Add vegetables and mushrooms and saute until slightly tender but still crisp.  Remove from pot and set aside.
• Add chicken stock, water, ginger, Sriracha Teriyaki Sauce, sesame oil, lime juice and salt to stockpot.  Bring to boil.  Reduce heat and simmer 5 minutes.  Just prior to serving add scallions, cilantro, tomatoes and shrimp.  When shrimp turn pink serve soup by layering the noodles and vegetables in a soup bowl.  Ladle hot broth and shrimp into bowl, garnish with peanuts and serve!

Also try the following recipes using our new Sriracha Teriyaki Sauce

Sriracha Teriyaki Fried Rice

 

 

Sriracha Teriyaki Stir Fried Pork

Recipe Roundup for the Superbowl

The teams have been finalized, the half time show announced and the venue selected.  All that is left to do is plan the menu for Superbowl XLVI!


It seems everyone enjoys the Superbowl, whether its your team or not and even if you don't particularly enjoy football, the excitment is contagious.  There is something for everyone whether you are watching it route for your favorite team to win the championship, watching closely for the entertaining commercials or waiting for the clock to tick down to the amazing half time show.  And some of us, we admit, are in it for the food!  What better way to spend a Sunday morning in February, the dead of winter. 


With the New England Patriots in the Superbowl, we here in Maine are a little more excited this year to watch the game and are already starting the prep on our menus!  Food during the game is all about finger foods; things you can quickly grab between touchdowns or for some of us, in between commercials.  Pot Lucks are a great way to wide assortment of goodies and enjoy a little of everything. Here are some of our favorite recipes for a Superbowl party; all easy to make, delicous to eat and quick to enjoy!


Dips
Grab some of your favorite chips to enjoy with these dips.  Or, if you are feeling adventorous, you can even make your own!

Guacamole

Artichoke Spinach Dip

Chili Con Queso

Spicy Black Bean Dip

Finger Foods
Great "grab and go" items for in between plays.

Bourbon Molasses Barbecue Ribs

Buffalo Wings

Skewered Grilled Chicken

Mini Meatball Subs

Desserts
Dessert is a requirement in our books for any party.  Although you may need a fork for two of these recipes, it will be well worth it.

Mocha Brownie Ice Cream Bars

Peanut Butter and Chocolate Pie

Chocolate Whoopie Pies

Triple Fudge Brownie Mix

Easy Weeknight Meal: Buffalo Chicken Calzones

We are lucky enough to see a lot of tasty food around the office.  Between our recipe developer working on new recipes, our new product samplings and our cooking school it seems like everyday there is something amazing to try.  Although you want to try everything, you have to learn to pick and choose what you deem as being "worth it" when there is so much tasty food available, and when I saw this walk by the other day, I knew it was one of those things.

I am an avid fan of anything "Buffalo" flavored.  There is something about the spicy/sweet combination mixed with a good blue cheese dressing that makes my mouth water.  I was beyond excited when we announced our new Buffalo Wing Sauce because although you can make a buffalo sauce from scratch, it is always so much tastier and easier when you can just open a jar from your pantry. 

This calzone makes for a great weeknight meal.  You can use our new Pizza Crust Mix or a pre-made dough from your local grocery store.  Of course, you can always mix up your own as well.  We hope you enjoy this recipe as much as we did!

Buffalo Chicken Calzone

Ingredients:

• 3/4 pound chicken tenders
• 1/4 cup flour
• Salt and Pepper
• 2 Tablespoons Oil
• 1 Tablespoon Butter
• 1/3 cup Stonewall Kitchen Buffalo Wing Sauce
• 1 pound pizza dough, or our pizza dough mix, prepared according to package instructions.
• 4 slices of provolone cheese
• Classic olive oil
• Blue Cheese Dressing or Ranch Dressing (optional)

Directions:

1. Preheat oven to 400 degrees F.  Grease or line a baking sheet with parchment paper.
2. Dredge chicken tenders in flour seasoned with salt and pepper.  Shake off excess flour
3. Heat oil and butter in a straight sided skillet over medium-high heat until it shimmers, but does not smoke.
4. Cook chicken in batches until it is golden brown on all sides and fully cooked.
5. Toss chicken with Stonewall Kitchen Buffalo Wing Sauce to coat.  Cut chicken into small chunks.
6. Cut pizza dough into four equal portions.  Roll each piece into a thin round.  Place chicken and cheese onto one half of the dough.  Fold dough over forming a half circle and pinch edges together making sure to form a good seal.  Brush each with olive oil.
7. Place calzones on prepared baking sheet and bake 20 minutes, or until golden brown.
8. Serve with additional Buffalo Wing Sauce, Blue Cheese Dressing or Ranch Dressing for dipping

Check back soon for our post about our favorite Superbowl Menus!