#gluten-free, Cooking & Entertaining Ideas, Easy Entertaining, Entrees

Easy Weeknight Entree – Crispy Pesto Chicken Thighs

Having a well-stocked pantry makes week night meals delicious and hassle-free.  Crispy Pesto Chicken Thighs come together quickly with To Market To Market’s Pesto & Pastabilities seasoning mix and a few staples from your pantry.

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Crispy Pesto Chicken Thighs

2-3 Tbs. Pesto and Pastabilities seasoning mix
1/4 cup Pine Nuts
1/2 cup grated Parmesan Cheese
1/3 cup Olive Oil
1 cup Panko bread crumbs (for a gluten-free version – use gluten-free panko)
Sea or Kosher Salt & Pepper to Taste
2-3 lbs. Boneless Skinless Chicken Thighs

Preheat oven to 400 degrees.

In a blender or food processor, process the Pesto and Pastabilities, pine nuts and Parmesan cheese together until it forms a smooth paste. Gradually add the olive oil and process until smooth. Season with kosher or sea salt and black pepper to taste.

Put the chicken thighs on a rimmed baking sheet lined with parchment. Brush the top of the chicken with the pesto mixture.  Mix the remaining pesto with the panko and spread over the chicken.

Bake for 30 minutes or until topping is brown and chicken is fully cooked.

Enjoy!

 

To Market To Market Pesto & Pastabilities is all-natural, gluten-free and sodium free.  Find it at a la Maison in Baldwinsville, NY or call 315-440-6637 to order.
Appetizers, Cooking & Entertaining Ideas, Entrees, Recipe of the Week

Recipe of the Week… Sweet & Spicy Asian Chicken Meatballs

We are attending a birthday dinner for one of our closest friends this weekend.  I am typically the go-to-girl to bring an appetizer and love whipping up something fun and different – so that is what I plan to do!

As a girl with 3 stores – time can sometimes be a challenge, however, I love to cook and have one of my favorite ingredients ready and waiting in my pantry – Forever Herbs Blackberry Jalapeno Compote.

Forever Herbs Blackberry Jalapeno Compote is a staple product in our stores, and our customers love it as much as I do.  This sweet and spicy berry-rich compote is delicious served right out the jar as a chutney with meats and is fantastic over Brie… but today it is getting an Asian twist in these Sweet & Spicy Asian Chicken Meatballs.

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Sweet & Spicy Asian Chicken Meatballs

 Ingredients

Meatballs:

3                     Scallions, chopped

2 cloves            Fresh Garlic, minced

2 tsp                 Fresh Ginger, minced

3 slices             Day Old Multigrain Bread*, crusts removed – ground into fresh bread crumbs

1/4 cup             Milk (Dairy or Plain unsweetened Almond Milk)

2 Tbls               Tamari or Soy Sauce*

1                      Egg, lightly beaten

1.5 lbs.             Ground Chicken

Glaze:

1/3 cup             Forever Herbs Blackberry Jalapeno Compote

1/2 cup             Hoisin Sauce*  (such as Joyce Chen Gluten Free Hoisin)

2 Tbls               Brown Sugar

1 Tbls               Tamari or Soy Sauce*

Set oven at 425 degrees.  Line baking sheet with parchment paper.

In a bowl, mix together the scallions, garlic, ginger, bread crumbs, milk, tamari sauce and the egg.  Add the ground chicken and gently mix with a fork or your hands.  DO NOT OVERMIX.

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Create meatballs using 2 tablespoons of the chicken mixture (a 2 tablespoon ice cream scoop makes this quick & easy!).  Place on parchment lined pan.  Bake for 20 minutes or until fully cooked.

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Create the glaze while your meatballs bake.  Add the Blackberry Chipotle Compote, Hoisin Sauce, brown sugar and tamari sauce to a sauce pan and heat on medium heat until sugar and compote are melted and hot.

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Place half the meatballs and half the glaze in a bowl – toss to coat.  Repeat this process with other half of meatballs and glaze.  Place on a beautiful service platter or bowl and sprinkle with sesame seeds.

Serve as is an appetizer or with boston or iceburg lettuce for lettuce wraps.

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* For those who are gluten sensitive like I am…, use gluten free tamari, gluten free hoisin sauce and gluten free multigrain bread for this recipe.  These meatballs taste just as amazing and all your guests will love them!

 

Cooking & Entertaining Ideas

Entertaining Simply… Creative Ways with To Market To Market’s Shrimply Delicious Dip Mix

I love products that offer me flexibility, however, many pre-packaged convenience food products have a trade off – added preservatives, chemicals and loads of sodium.

However, I’ve found another product line that’s a keeper and has become a staple in my kitchen – To Market To Market Gourmet Spice Seasoning Mixes. I use them to make an array of dips, spreads, sauces, and much more.

These all-natural gems will sit ready and waiting in your pantry until you are ready for your next creative moment. Quite economical, most seasoning packets make 3 recipes per package. Today, I’m pretty excited about their “Shrimply Delicious” seasoning blend, which I’ve used in various ways for the past 3 events I held in my home.

Here are some creative ways to use this delicious seasoning mix:

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Shrimply Delicious Dip (standard recipe)
1 cup sour cream
1 cup mayonaise
3 Tbs. Shrimply Delicious seasoning
8 oz. Baby Shrimp

or

Shrimply Delicious Dip (My lighter version)
2/3 cup light sour cream
2/3 cup olive oil mayonaise
2/3 cup fat free greek yogurt
3 Tbs. Shrimply Delicious seasoning
1 cup chopped cooked shrimped
1/2 tsp sea salt (or to your personal taste)

Squeeze excess moisture from the shrimp by placing between a couple of paper towels and squeezing firmly. Mix all the ingredients together. Refrigerate for at least 3 hours. Serve within 48 hours with crackers, baggette, or fresh cut vegetables.

Another fantastic recipe, from To Market To Market’s kitchen is their Hot Shrimply Delicious – rich, warm and bubbly!

To Market To Market’s Hot Shrimply Delicious

1 cup chopped cooked shrimp
1 cup mayonaise
1 cup parmesan cheese
2 Tbs. Shrimply Delicious seasoning

Squeeze excess moisture from the shrimp by placing between a couple of paper towels and squeezing firmly. Mix all the ingredients together and refrigerate for 3 hours. Transfer dip to an oven-proof baking dish and bake at 350 degrees for 10-15 minutes or until warm and bubbly. Serve immediately with crackers. Low fat products may be substituted.

Here is one of my personal creations with this awesome seasoning mix:

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Shrimp & Prosciutto Stuffed Mushrooms

2 cups chopped cooked shrimp
2 oz. diced prosciutto
1/2 cup olive oil mayonaise (or mayo or your choice)
1/3 cup shredded parmesan cheese
1/3 cup shredded fontina cheese
2 Tbs. Shrimply Delicious seasoning mix
1/4 tsp salt (or to your personal taste)
30 Cremini or baby bella mushroom caps
2 Tbs. chopped fresh parsley – optional garnish

Squeeze excess water from shrimp between two paper towels. Sauté proscuitto for about 6-7 mins or until lightly crisp. Drain and set aside to cool for a few minutes.

Brush clean mushrooms with a light cloth or paper towel. Remove steps and place the mushroom caps on a baking sheet . Chop about a dozen of the stems for the dip.

Mix together the chopped mushroom stems, prosciutto, the shrimp, mayo, parmesan cheese, fontina cheese, seasoning mix and salt. Mix together and refrigerate for 2 hours.

Fill mushrooms caps with shrimp/proscuitto filling and bake at 400 degrees for 17 minutes or until hot and bubbly.

Garnish with parsley, if desired… and enjoy!