5/23/11

Saucy Mama # Three


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

ingredients:
12 oz. bag coleslaw mix
1/4 cup apple cider vinegar
2 Tablespoons Tarragon Lemon Mustard
1/4 cup sugar
3 Tablespoons Olive Oil
teaspoon salt
1/4 cup chopped onion

Mix ingredients and serve chilled! Its even better the next day when all the flavors meld together.

Saucy Mama #2

If you didn't catch my earlier post about the Saucy Mama contest, check it out and make sure to enter my giveaway!

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

Ingredients:
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

Ingredients: 
2 Rolls of choice ( I used multi grain)
2 ounces goat cheese
1-2 roasted red peppers (make homemade! You won't be sorry)
2 Portobello mushrooms
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.

5/22/11

Saucy Mama

If you haven't already heard, Saucy Mama is holding a contest challenging 50 food bloggers to come up with a quick, easy, delicious recipe using one of their new products and containing five ingredients or less. Saucy Mama's new products are...
- 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

Ingredients:
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

Directions:
Combine ingredients in a bowl...that's it! Serve with tortilla chips for a great appetizer.