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.

Superbowl Sunday

If you're like us, you'll find any excuse to entertain a group of friends - especially for Superbowl Sunday. There's nothing better than watching the game with a group of friends and, of course, lots of good food. While most Superbowl parties focus mainly on appetizers and small bites, we like to serve a "main course" as well. That said, sticking to something that is just as easy as it is delicious is key so that you can enjoy your party as much as your guests do. Here are a few ideas:

Jalapeno Poppers

 

Ingredients:

• 6 jalapeno peppers, cut in half and seeded
• 1/2 cup cream cheese
• Stonewall Kitchen Red Pepper Jelly

Directions:

1. Place prepared jalapeno peppers on a foil lined baking pan, cut side down.
2. Place pan under broiler and cook peppers until charred and tender. .
3. Remove peppers from oven. Fill peppers with cream cheese. Return to oven and heat under broiler until cheese begins to melt. Top with Stonewall Kitchen Red Pepper Jelly. Serve warm.

Buffalo Chicken Dip

 

Ingredients:

• 1 Tbsp. olive oil
• 1/2 cup red bell pepper, cored, 1/4-inch dice
• 1/4-1/2 cup Stonewall Kitchen Buffalo Wing Sauce
• 4 oz. cream cheese
• 1/4 cup sour cream
• 1 cup cooked chicken, finely chopped
• 2 Tbsp. scallions, finely chopped
• 1/2 cup fresh spinach, chopped
• 1/2 cup shredded cheddar cheese
• Tortilla chips

Directions:

1. Heat olive oil in a 1-quart saucepan over medium heat. Add red bell pepper and saute until tender.
2. Add Buffalo Wing Sauce, cream cheese and sour cream. Stir until cream cheese is melted.
3. Add chicken, scallions, spinach and cheddar cheese. Stir until cheese is melted. Serve hot with tortilla chips.

Fajitas 

 

 

Ingredients:

• 1 1/2 lbs. pork tenderloin
• Stonewall Kitchen Baby Back Rib Sauce
• 1 tablespoon olive oil, plus more to heat tortillas
• 1 red bell pepper, cored and cut into 1/2-inch strips
• 1 green bell pepper, cored and cut into 1/2-inch strips
• 1/2 cup onion, sliced
• 6 8-inch flour tortillas

Directions:

1. Preheat oven to 300 degree F.
2. Cook for 1-2 hours, or until the pork pulls apart in strings with a fork.
3. Shred pork. Then add additional Baby Back Rib Sauce to taste.
4. Heat olive oil in a large saute pan over medium heat. Add bell peppers and onion. Saute until tender and slightly caramelized. Remove and set aside.
5. Wipe pan clean. Add olive oil to just coat the bottom of the pan. Add tortillas one at a time and cook on each side until golden brown. Wrap pork and vegetables in each tortilla and serve.

Classic Margaritas

 

 

Ingredients:

• 3 ounces White Tequila
• 2 ounces Margarita Mixer
• 1 ounces Triple Sec

Directions:

1. 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.

Italian Night

There’s nothing more comforting than a hearty Italian meal. The fresh taste of basil mixed with notes of garlic and olive oil is second to none. Whether you’re entertaining friends or family or just looking to make a nice, home-cooked dinner, these recipes are sure to please your Italian craving. 

For a starter, bruschetta is a must. You’ll need a jar of our Sun Dried Tomato Olive Spread.

Sun Dried Tomato and Olive Bruschetta

Ingredients:

• 1 cup Stonewall Kitchen Sun Dried Tomato Olive Spread
• 1 cup finely shredded Monterey Jack cheese
• 1 loaf French bread (soft, not too crispy)
• ¼ cup mayonnaise
• ½ teaspoon garlic salt
• Salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees F.
2. In a small bowl, mix Stonewall Kitchen Sun Dried Tomato Olive Spread, cheese, mayonnaise, garlic salt and salt and pepper to taste.
3. Slice the bread into ¼ inch slices, and place the slices on a cookie sheet.
4. Top each slice with a spoonful of the cheese/relish mixture.
5. Bake until bubbly, approximately 8 minutes.

Next comes a green salad with a creamy basil dressing. For this, you’ll need a bottle of our Sweet Basil oil.

Creamy Basil Salad

 

Ingredients:

• 2 tablespoons light or heavy cream
• 2 tablespoons white wine vinegar
• 1 clove garlic, minced or crushed
• ¼ teaspoon salt
• Pepper to taste
• 1/3 cup Stonewall Kitchen Sweet Basil Oil
• 6 cups mixed greens

Directions:

1. In a medium size bowl, whisk together the cream, vinegar, garlic, salt and pepper.
2. While whisking continuously drizzle the Stonewall Kitchen Sweet Basil Oil to form an emulsion.
3. Add to salad greens and toss gently.

For the main course, this chicken recipe is just as easy as it is delicious. Serve with cheese tortellini or ravioli tossed with olive oil and extra pesto, if desired. For the chicken, you’ll need a jar of our Basil Pesto.

Pesto Chicken with Italian Three Cheese 

 

Ingredients:

• 4 large boneless, skinless, chicken breasts (approximately 1-1/2 pounds)
• ½ cup flour
• Salt and pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• ½ cup Stonewall Kitchen Basil Pesto
• 3 medium tomatoes, seeded and chopped into ¼ inch pieces
• 1/3 cup shredded mozzarella
• 1/3 cup shredded provolone
• 1/3 cup shredded Parmesan cheese

Directions:

1. Trim and pound boneless chicken breasts. Cut into quarters.
2. Combine the flour, salt and pepper in a shallow bowl.
3. Dredge the chicken on both sides.
4. Heat the butter and olive oil in a skillet over medium-high heat. Add the chicken and cook 5 minutes per side or until the chicken is cooked through and golden brown. Remove and place chicken in an ovenproof baking dish.
5. Spread approximately 1 tbsp. Stonewall Kitchen Basil Pesto over each piece of chicken. Sprinkle chopped tomatoes over pesto and top with cheeses. Place the dish under the broiler and heat until the cheese is bubbly. Serve immediately. 

Happy New Year!

A new year is right around the corner and if you’re looking for any last minute appetizer ideas, we’ve got you covered. These simple bites are some of our favorites, an easy enough to make at the last minute.

Artichoke Spinach Stuffed Mushroom Caps

 

Ingredients: 

 

• 1 .5-ounce packet Stonewall Kitchen Artichoke Spinach Dip Mix
• 4 ounces cream cheese, room temperature
• 1/4 cup sour cream
• 24-30 mushrooms, cleaned and stems removed
• 1/4 cup Panko bread crumbs
• 1 tablespoon butter, melted
• 1 tablespoon Parmesan Cheese, grated
• 1 teaspoon fresh parsley, chopped

Directions:

 

1. Preheat oven to 350 degrees F.
2. Combine the Stonewall Kitchen Artichoke Spinach Dip Mix, cream cheese, and sour cream. Mix until uniform. Chill 20-30 minutes. Stuff each mushroom cap with mixture. Place on a greased baking sheet.
3. Make seasoned crumb topping by combining the breadcrumbs, melted butter, Parmesan cheese, and parsley. Toss until uniformly mixed. Top each mushroom cap with crumb topping. Bake for 15-30 minutes until filling has melted, the crumb topping is golden brown and the mushrooms are soft. If mushrooms are done before the crumbs are golden, place mushrooms under the broiler until crumbs brown. Serve immediately. 

Mini Caprese Skewers 

 

Ingredients: 

 

• 8 ounces 1/2 inch round Fresh Mozzarella Cheese
• 1 pint grape or small cherry tomatoes, cut in half
• Fresh basil leaves, 48 1/2-inch pieces
• Salt and pepper to taste
• Stonewall Kitchen Sweet Basil Oil
• Balsamic Vinegar, optional

Directions: 

1. Place a cheese ball, tomato, and piece of basil on a 3-inch skewer or toothpick, repeat. Continue this process for the remaining skewers.
2. Place skewers on a serving dish and drizzle with the Stonewall Kitchen Sweet Basil Oil and sprinkle with salt and pepper. Drizzle with balsamic vinegar if desired.

Goat Cheese and Pesto Torta

 

Ingredients:

 

• 2 - 5.3 oz. Soft goats milk cheese
• 1 - 8 oz. jar of Stonewall Kitchen Basil Pesto
• 1/2 cup oil packed sun dried tomatoes, drained and chopped
• 1/4 cup toasted pine nuts
• 1/4 cup shredded or grated Parmesan cheese 

Directions:

 

1. Preheat oven to 350 degrees F.
2. In a 24 ounce baking dish spread the goat cheese. Then layer the Stonewall Kitchen Basil Pesto, chopped sun dried tomatoes, pine nuts, ending with Parmesan cheese.
3. Bake for approximately 20 minutes, until the dip bubbles.
4. Serve with French bread toasts or crackers.

Appetizer Meatballs

 

Ingredients:

• 1 pound 1-inch Swedish meatballs (store bought or your favorite recipe cooked)
• 1 jar Stonewall Kitchen Apple Jalapeno Jelly, Hot Pepper Jelly, Roasted Garlic Onion Jam or Red Pepper Jelly

Directions:

 

1. Thaw meatballs, if frozen. Place in a sauce pan.
2. Add the Stonewall Kitchen Jelly/Jam of your choice.
3. Heat. Serve immediately.

Pizza Spirals for a great Back to School Lunch

It's always difficult to trade in those beach chairs and coolers for backpacks and lunch bags, but somehow September is upon us again and the kids are heading back to school.  As days get busier and time more valuable planning ahead is key.  Although we all love a good PB and J sandwich, surprise your children with a fun lunch in their lunch box such as these Pizza Spirals!

Pizza Spirals
Makes approximately 3 dozen spirals

Ingredients

• 1 box Stonewall Kitchen Pizza Crust Mix
• 1 jar Stonewall Kitchen Classic Pizza Sauce
• 1 cup fresh mozzarella, grated
• 1/2 cup fresh basil leaves, cut into thin strips
• Olive Oil

Directions

1. Preheat oven to 425 degrees F.
2. Make pizza dough according to box instructions.  Split evenly into two balls of dough.
3. Roll one ball of dough out on a generously floured surface into an 8x12-inch rectangle
4. Spread a thin layer of pizza sauce over dough.  Top with one half of the cheese and one half of the basil.  Roll dough into a spiraled log starting at the longest side.  Press and seal firmly.  Cut into 1/2-inch thick rounds.

5. Lightly grease a 12-well muffin tin with olive oil.  Place one spiral in each well. Bake for 10-12 minutes or until the cheese is melted and the pizza dough is golden brown.

6. Repeat procedure with other pizza dough ball.
7. Pizza spirals can be served warm or room temperature.


Tips:

• If the cheese is too soft to grate place it in the freezer for about 15-30 minutes.  The partially frozen cheese will be easier to grate.
• Stack the basil leaves on top of each other and roll them up starting with the longer side of the leaf.  Chop along the roll forming thin strips of basil leaves.

-----------------

For more of our favorite Back to School recipes and products, visit our Back to School Pinterest Board!

Recipes and Tips for your 4th of July Barbecue

In addition to fireworks and sparklers, the Fourth of July is known as a day to break out the grill for a barbecue.  Whether you are hosting or attending, it is always fun to create a special dish to celebrate the holiday.  Here are a few of our favorite recipes and tips for creating memorable twists on a few staple barbecue items.

Watermelon Sangria Blush
Impress your guests with something other than beer and wine - a fruity drink for a summer day!

Ingredients:
- 2 Cups sliced fruit (such as limes, oranges and kiwi)
- 1 bottle of Watermelon Mojito Mixer
- 1 750mL bottle white wine (such as Sauvignon Blanc)
- Soda Water to taste
- Watermelon wedges for garnish

Directions:
Fill a large pitcher with ice and sliced fruit.  Add Watermelon Mojito mixer and wine and stir.  Add soda water to taste.  Garnish each glass with watermelon wedges and serve.



Southwest Sweet Potato Salad
Chances are pretty good that there will be a traditional potato salad at the barbecue.  This recipe changes it up a bit and uses sweet potatoes instead of regular.

Ingredients:
For Potato Mixture
- 3 lb sweet potatoes, washed and cubed with skin on
- 1 red pepper, seeded and diced
- 1 large red onion, diced
- EVOO - enough to coat potatoes and vegetables
For the Dressing
- 1/2 cup Spicy Corn Relish
- 1/2 bottle Cilantro Lime Dressing
- 2 Tbsp. fresh cilantro, chopped
- 2 Tbsp. fresh lime juice
- 1 tsp. ground coriander
- 1/2 tsp ground cumin
- Salt & Pepper to taste


Directions:
1) Preheat oven to 450 degrees F
2) Wash and cube sweet potatoes
3) Place in a roasting pan and toss with oil until all are coated
4) Roast in oven until browned, approximately 20 minutes, allow to cool
5) Toss the diced peppers and onions in olive oil and place in roasting pan - roast at 450 degrees until browned, approximately 15 minutes - allow to cool
6) Combine all ingredients for dressing
7) Toss sweet potatoes, peppers and onions and dressing in a large bowl.
8) Chill for at least 1 hour before serving


The great part about grilling is you don't have to spend hours and hours in the kitchen to prepare.  There are several ways to add extra flavor to your dishes without missing out on the nice weather.  Here are some of our quick tips for the grill season;

• Try adding Farmhouse Red Relish to your ground meat before forming it into burgers.  Not only does it keep them extra juicy but it also adds a nice sweet and spicy flavor.
• If you are strapped for time, purchase a bag of pre-cut coleslaw mix and toss it with one of our flavored Aiolis such as Roasted Garlic or create your own such as Habanero Mango Coleslaw
• For those opting to not eat meat, try grilling portabella mushrooms brushed with Sesame Ginger Teriyaki Sauce.  The meaty texture of the mushroom holds up well on the grill and is a great meat substitute.
• Rub a pork tenderloin with Espresso Spice Rub and let it marinate for an hour or so before grilling to develop a deeper flavor
• Brush your seafood with Curried Mango Grill sauce for a tropical flavor or just provide it as a dipping sauce
• Top your hot dogs and hamburgers with specialty mustards and ketchups

And since the grill is on, you might as well do dessert too!

Grilled Pound Cake and Aged Balsamic Macerated Strawberries

Happy Grilling!

Apple Cranberry Chutney; One Jar, So Many Options

chut·ney [ chútnee ]   

1. spicy relish: a sweet and spicy relish made from fruit, spices, sugar, and vinegar

*****************

Most people know what to do with things like jams, salsa, mustard and crackers.  However  chutney is one condiment that gets a lot of questions.  Here in America, a chutney isn't used quite as frequently as say a jam, so many people wonder what to do with it.  Chutneys are one of the most versatile products we produce.  They can be used for anything from a sandwich spread to a pairing with cheeses to fantastic dessert.  They are great to have on hand for the holiday season because they can be utilized in any course.  Here are a few recipes using one of our favorites for this time of year, Apple Cranberry Chutney.

Appetizer

Baked Brie in Puff Pastry

This recipe can use any of our chutneys and is incredibly easy to prepare.  Puff Pastry can be found premade in most of your local grocery stores in the freezer section.

Or for Individual servings: Cranberry Brie Bites

Main Dish

Stuffed Roast Pork with Savory Apple Cranberry Sauce

A great addition if you are looking for another protein option besides turkey for Thanksgiving.

Side Dishes

Apple Cranberry Wild Rice

Great as a side dish, or use it as a stuffing for acorn squash for a great vegetarian meal (replace chicken stock with a vegetable stock for a vegetarian version)

Apple Cranberry Stuffing

A classic stuffing recipe with a jar of Apple Cranberry Chutney mixed in creates an entirely new taste profile.

Dessert

Apple Cranberry Tart

The chutney is a great compliment to this recipe that also includes fresh apples and fresh cranberries.

Baked Apples

Served warm with scoop of vanilla ice cream makes a great end to any meal!

How do you typically use chutneys?

Mediterranean Bean Dip

When Kim, our recipe developer, and I were shooting this we were talking about how it's actually quite healthy. Tasty & healthy...it doesn't get much better than that! Want to make it even healthier? Skip the sour cream and use 0% greek yogurt. I often use greek yogurt instead of sour cream. With other ingredients, it's hard to tell!



View this recipe on our website

ingredients

 

• 1/2 cup Stonewall Kitchen White Bean Dip
• 2 tablespoons sour cream
• 2 Tablespoons sun-dried tomatoes, finely chopped
• 2 tablespoons kalamata olives, finely chopped
• 2 tablespoons feta cheese, crumbled
• 2 tablespoons seedless cucumber, peeled and diced
• 1 tablespoon green onion, finely chopped
• 1-tablespoon parsley, chopped
• 1-tablespoon pine nuts, toasted
• Crackers

directions

1. Spread Stonewall Kitchen White Bean Dip in a 1-cup shallow serving dish. Spread sour cream on top of dip.
2. In a small bowl combine the sun-dried tomatoes, kalamata olives, feta cheese, cucumber, and green onion. Toss gently and spread over sour cream.
3. Toast pine nuts in a sauté pan over medium heat stirring frequently until golden brown or bake in a 350 degree F oven for 5-8 minutes. Watch closely so they do not burn.
4. Garnish dip with parsley and pine nuts and serve with crackers. 

Are you watching the Super Bowl this weekend?

I've been feeling like no one is really into the Super Bowl this year. Then I saw Greg, from tech services, decked out in full attire and carrying around his football. He has even been spotted cradling the ball during meetings. Today Greg and his Green Bay Packers football are inseparable! I was wrong, even though our beloved Patriots have been defeated there are still some people in New England who are excited about the Super Bowl.

Are you watching 'the big game' this Sunday? For those of you who are attending super bowl parties, here are some snack ideas for you to bring along.

Our Pretzel & Dip Grab & Go Gift. This is the perfect no-fuss snack gift. We wrap it for you and the host doesn't even need to dirty a dish. Go ahead & dip your pretzels right in the jar.

Are you more the do-it-yourself type? We're here to help with some easy snacks that look so good they'll make your friends think that you slaved away in the kitchen for their snacking pleasure! Head on over to our website and take a look at all of our appetizer recipes. My favorite is the Old Farmhouse Chutney Cheeseball.

Oh, and...did I say that Greg was the only one around here excited about football this weekend? It seems that John, one of our company store associates, is just a bit excited too!

Playoff Approved Puff Pastry Pizza

Just because you're sporting a football jersey this weekend doesn't mean that your pizza can't be fancy!

Puff Pastry Pizza with Eggplant Spread

ingredients

• 1 package Puff Pastry Sheets
• 1 jar Stonewall Kitchen Eggplant Spread
• 1 teaspoon anchovy paste
• 1/4 cup chopped fresh parsley
• 1 garlic clove, minced
• 10 large basil leaves, julienned
• 1 large onion, thinly sliced
• 1/4 cup Stonewall Kitchen Roasted Garlic Oil

directions

For the Pastry:
1. Preheat oven to 400 degrees F. Thaw one sheet of the pastry for about 20 minutes.
2. Gently flatten with a rolling pin, to a 12x12 square.
3. Prick pastry all over with the tines of a fork. Place the pastry on a parchment paper lined baking sheet. Top the pastry with another baking sheet, as this will keep pastry from “puffing” too much.
4. Bake for 20 minutes until golden. Pastry can be made one day ahead and kept in an airtight container. Do not refrigerate.
5. Use at room temperature.

For the Topping:
1. In a bowl, mix together the Stonewall Kitchen Eggplant Spread, half of the basil, minced garlic, all of the parsley and the anchovy paste. Mix to blend and set aside.
2. Meanwhile, warm the Stonewall Kitchen Garlic Oil in a large sauté pan, over medium heat. Add the onions.
3. Stirring frequently, cook until they are light brown and transparent – about 15 minutes. Set aside.

To Assemble:
1. Cover the baked puff pastry crust with the Stonewall Kitchen Eggplant mixture.
2. Next, cover with the caramelized onions. Sprinkle with remaining julienned basil.
3. Cut into 12 squares and serve on an attractive platter. 

 Looking for other appetizer ideas? Try these blog posts:

Cranberry Horseradish Bacon Dip 

Chicken Wonton Cups

Or search for recipes on our website.