This Saucy Mama recipe is my favorite so far! Its super easy, quick and refreshing. The crunchy cabbage mixes perfectly with the sweetness of the slaw. The Tarragon Lemon Mustard gives this coleslaw a delicious twist that makes it irresistible. I can't wait to make this for a summer get together to share!
Sweet and Saucy Slaw
12 oz. bag coleslaw mix
1/4 cup apple cider vinegar
2 Tablespoons Tarragon Lemon Mustard
1/4 cup sugar
3 Tablespoons Olive Oil
1/4 cup chopped onion
Mix ingredients and serve chilled! Its even better the next day when all the flavors meld together.
My second round of Saucy Mama recipes feature two different takes on a portobello mushroom melt; one featuring the Pacific Rim Ginger Dressing and the other the Sweet Heat Marinade. Both sandwiches are full of flavor from the dressings, melty cheese and juicy portobello mushrooms. Now all you have to do is decide which one to make!
Pacific Pineapple Portobello Mushroom Melt
2 Rolls of choice ( I used multi grain)
2 Slices swiss cheese
2-4 can pineapple rings
2 Portobello mushrooms
1/4-1/3 cup Pacific Rim Ginger Dressing
The night before, clean portobellos (scrape out the gills) and place in a container with the dressing to marinate overnight in the refrigerator. When ready to make the sandwiches, place mushrooms and pineapple rings on the grill for about three to four minutes on each side, or until done. In the last minute, place a slice of cheese on each mushroom to melt, and if you like your roll crispy, place on grill at this time also. To assemble sandwich, place a portbello on the roll, followed by one or two slices of pineapple and extra dressing to taste. Cut, eat, enjoy!
Sweet Heat Portobello Mushroom Melt
2 Rolls of choice ( I used multi grain)
2 ounces goat cheese
1-2 roasted red peppers (make homemade! You won't be sorry)
1/4-1/3 cup Sweet Heat Marinade
The night before, clean portobellos (scrape out the gills) and place in a container with marinade overnight in the refrigerator. When ready to make the sandwiches, place mushrooms on the grill for about three to four minutes on each side, or until done. In the last minute, if you like your roll crispy, place on grill at this time also. To assemble sandwich, place a portbello on the roll, followed by a generous helping of roasted red peppers, crumbled goat cheese, and the top bun. Slice. Mmmmm.
- Pacific Rim Ginger Dressing
- Apricot Ginger Mustard
- Tarragon Lemon Mustard
- Santa Fe Creamy Chipotle Dressing
- Dijon Mustard
- Sweet Heat Marinade
They have also generously offered a reader a chance to win some of these new products! To enter the Saucy Mama giveaway leave a comment before May 30th letting me know what food you currently can't live without.
Now onto the recipes!
My first entry showcases everything you could want in a recipe...bold flavors, zero complicated preparation, and an end result giving you a delicious dish perfect for sharing at any party or get together. I give you...
Saucy Southwest Salad
1 16 ounce can Black Beans (drained and rinsed)
1 10 ounce can tomatoes with green chilies (drained)
1 16 ounce can Corn (drained and rinsed)
1/3 cup Santa Fe Creamy Chipotle Dressing
3-4 tablespoons chopped fresh cilantro
Combine ingredients in a bowl...that's it! Serve with tortilla chips for a great appetizer.
This. Soup. Is. Amazing. The first time I tried it, my mom had received a jar of it homemade from a friend. It was love at first bite. I begged her to get the recipe, and when she did, we made it right away. Its thick, warming, and has an incredible taste. Served with a piece of fresh, crust multi-grain bread, it's pure perfection.
Black Bean Yam Soup
1 tsp Extra Virgin Oil
1 large onion, chopped
1 1/2 red/ green pepper, chopped
1 dry chipotle pepper, coarsely chopped (use red pepper flakes if you don't have this)
2 cups Vegetable Stock or broth
3 cans (15.5 oz each) Black Beans, undrained
1 can (14.5 oz) Diced Tomatoes with Roasted Garlic & Onion
2 medium yams or sweet potatoes, peeled, diced 1/2-inch
2 Tbsp Red Wine Vinegar
1 clove (or more) garlic, chopped
1 Tbsp Hot Cocoa Mix
2 Tbsp Honey
1 1/2 tsp chili powder
1/2 tsp cumin
1/8 tsp ground cinnamon
Salt and pepper to taste
Heat oil in medium stockpot on medium-high. Add peppers & onions and chipolte pepper. Cook, stirring, 3-4 min until soft, but not browned. Add stock, beans and liquid, tomatoes, yam, vinegar, garlic, cocoa powder, honey, chili powder, cumin, and cinnamon.
Bring to a boil. Reduce heat and simmer on low, uncovered, 25-30 min or until beans are tender. Season to taste with salt and pepper. Serve with a crusty piece of bread. Yum.
Maple Cinnamon Granola
1 cup old-fashioned rolled oats
1 cup quick cooking oats
1 cups brown rice crisp cereal
1 T (at least) ground cinnamon (I love cinnamon. Use it to taste)
1 tsp sea salt (make sure its sea salt. Every few bites you'll get a delicious salty crunch)
1/2 cup fruit puree (I used a half of an apple and a half of a banana blended together)
1/2 t maple extract (if you don't have, omit. But if you can get your hands on it, its worth it or sub maple syrup, but that adds sugars)
drizzle of honey (optional)
1/3 cup truvia, splenda, or stevia (brown sugar if you want sugar)
1 tablespoon vegetable oil
2 tsp vanilla extract
1/2 cup whole almonds (or other nuts of your choice although the almonds were delicious)
1/2 cup dried fruit (cranberries, raisins, blueberries, currants, etc)
Preheat the oven to 300 F .
Line a baking sheet with parchment paper and set aside.
In a large bowl, combine the 2 kinds of oats, rice crisp cereal, cinnamon and sea salt. Stir to mix well.
In a medium bowl, combine the fruit puree, honey (if using), truvia (or other sweetener), vegetable oil and vanilla extract and maple extract. Stir to mix well.
Pour the wet ingredients over the dry ones, and mix until completely blended (it's best to use your hands to get everything evenly coated.)
Spread the mixture out evenly between the two prepared baking sheets. Squeeze clusters of granola together with slightly damp hands, allowing for space between the clumps in order for air to circulate while baking. Make the clumps as big as you like. They will stay the way you make them.
Place the baking sheet in the oven and bake for 20 minutes. Flip over the granola with a large spatula and add the almonds. Bake for another 30 minutes (or more, depending on how thick the layer of granola) until completely dry and just golden brown.
Let cool on baking sheets, and store in an airtight container when completely cool. Add in the dried fruit.
Mmmmm....I love Indian food. I would eat it everyday if I could. It's so full of complex and interesting flavors. I ate this particular dal everyday for lunch until it was gone. And then I wished for more.
Split Pea Dal
3 1/2 cups water, divided
1 cup dried yellow split peas
1 bay leaf
2 cups chopped cauliflower
1 1/2 teaspoon salt
1 teaspoon olive oil
1 teaspoon vegetable oil
1 cup chopped onion
1 1/2 teaspoons minced fresh ginger
3-4 garlic cloves
1 tablespoon cumin seeds or powdered cumin
1 tablespoon brown mustard seeds
2 teaspoons ground coriander
2 teaspoons turmeric
1/2 teaspoon ground red pepper
1/8 teaspoon ground cloves
1 cube chicken bullion (DO NOT simply omit this to make it vegetarian. Replace with some other similar seasoning)
4 cups torn spinach
Combine 2 1/2 cups water, peas, and bay leaf in a large saucepan; bring to a boil. Reduce heat, and simmer, partially covered, 50 minutes or until tender. Add 1 cup water, cauliflower, and salt, and bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until cauliflower is very tender, stirring occasionally. Remove from heat; discard bay leaf.
Heat oil in a small skillet over medium-high heat . Add onion, ginger, and garlic; sauté 3 minutes. Add cumin and next 5 ingredients (cumin through cloves); cook over low heat 2 minutes, stirring frequently. Add onion mixture to pea mixture. Simmer, uncovered, 15 minutes or until thick. Stir in spinach; cook 3 minutes or until spinach wilts.
I ate this with a whole wheat pita sprayed with olive oil and crisped up in a pan. You can eat this with naan (my favorite), roti, or simply a pita. I highly recommend crisping it up in a pan. The outside gets nice and crunchy and the inside stays soft.