Blackened Tilapia with Cranberry-Mango Salsa
October 13, 2010 by Saucemaster
Filed under Fish/Seafood
| Ingredients:Serves 4
1 tablespoon olive oil 1 tablespoon butter 1 ½ lbs. fresh tilapia Blackening seasoning 1 ½ cups Cranberry-Mango White Girl Salsa *** |
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| Preparation:Rub each side of the tilapia fillets with blackening seasoning. Use a small amount if you prefer a milder fish, or use a heavier hand if you like your fish spicy!
Heat the oil and butter in a large skillet over medium-high heat. Add the tilapia filets, and sauté for 3 minutes on each side. Remove to a warmed plate. Add the salsa to the pan, and heat for about 30 seconds. Spoon the salsa over the tilapia and serve. |
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| ***Available at www.clubsauce.com | |
| Notes:Serve with rice pilaf and a green vegetable. | |
7 Layer Dip
October 13, 2010 by Saucemaster
Filed under Appetizers, Recipes
| This is a delicious seven layer dip. Eat with tortilla chips, pita chips, or veggies, and enjoy! | |
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Ingredients:
16 oz. refried beans |
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| ***Available at www.clubsauce.com | |
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Preparation:
Mix refried beans with chili powder and ground cumin. Spread across large plate or platter. Layer with cheese on top, then White Girl Salsa, then chopped tomato, then avocado, then sour cream and sprinkle black olives on top. Serve with tortilla chips, pita chips, or veggies. Enjoy! |
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Cherry Chutney Chicken Breasts
October 13, 2010 by Saucemaster
Filed under Poultry, Recipes
Servings: 4
Prep Time: 30 minutes What to Get
4 boneless chicken breasts
1 jar PRIMO Spiced Cherry Chutney***
1 4oz. package Haystack Mountain herbes de provence goat cheese
2 T ea. olive oil & butter
kosher sea salt & black pepper to taste
How to Prepare
Preheat convection oven to 350F. Combine goat cheese with chutney. Season each breast with salt and pepper. Cut a slit in the side of each breast to form a pocket then stuff each breast with the goat cheese/chutney mixture and seal with a toothpick. In a sauté pan, heat olive oil & butter to medium-high & sauté breasts 3-4 minutes on each side or until lightly browned. Transfer breasts to a baking pan and cook in oven for 10 more minutes. Meantime, warm Cherry chutney in non- reactive sauce pan and set aside.
***Available at www.clubsauce.com
How to Enjoy
Place chicken breasts on warmed individual plates, spoon warmed chutney and serve with your favorite mixed greens or grilled vegetables.
Raspberry Goat Cheese Pizza
October 13, 2010 by Saucemaster
Filed under Recipes
Prep Time: 15 minutes
1 1 lb. Pizza Dough Ball (from store or pizza shop)
1 4oz. Pkg. Haystack Smoked Applewood Goat Cheese
3 T PRIMO Raspberry Habanero Preserves***
2 C Packed Baby Arugula or Watercress
1/4 lb. Prosciutto- thinly sliced (optional)
Extra Virgin Olive Oil, Sea Salt & Black Pepper
Preheat oven to 375F. Press and form dough with a roller pin to desired thickness, making sure rolling surface is coated with flour. Spread the preserve evenly on the dough then crumble the goat cheese. Place dough in a pizza pan and place in oven for 12- 15 minutes, or until done to desired crispness. Remove from oven and place Prosciutto slices on top. Meanwhile, toss arugula (or Watercress) with olive oil, add salt and pepper to taste and distribute over cooked pizza.
***Available at www.clubsauce.com
Transfer pizza to a cutting board and slice. Enjoy with any one of these festive wines: Champagne or Prosecco. It also pairs great with Amber Lager and Pale Ale.