Mediterranean Chicken Roll Ups June 28, 2017 21:18

Using our Bruschetta Dipping Oil Blend as a jump start, this dish comes together in about 5 minutes. After getting it into the crockpot I spent the rest of the day in the garden and came in to a delicious, healthy meal with minimum fuss.

1 package Healthy Gourmet Kitchen Bruschetta Dipping Oil Blend

1/2 cup extra virgin olive oil

4 oz goat cheese

Handful of spinach, kale, basil or chard, washed

1 - 1.5 lbs boneless skinless chicken breasts preferably from free running chickens

Directions

Mix Bruschetta dipping oil blend with oil and set aside.

Cut goat cheese into 4 pieces

Cut each breast in half to make 4 thin chicken cutlets or alternatively you can pound them thin then cut in half.

Divide spinach between 4 breasts. Top with 1 piece of cheese. Top with 1 tsp Bruschetta dipping oil. Roll each breast and place in slow cooker.

Cook on low for 3 - 4 hours or on high 2 hours.

Enjoy!

Strawberry Chicken Salad with Pecans and Sun Dried Tomatoes June 14, 2017 20:10

Strawberry season is just about at peak here in the Northeast and these juicy jems make this easy main dish salad shine with flavor.

We've used our Bruschetta Dipping oil blend as the base for the dressing, it's packed with sun dried tomatoes (no sulfites!) and adds just a note of sweetness. We had leftover chicken that we had grilled the day before and used that as the protein.

Mix 1 tablespoon dipping oil blend with 1 tablespoon hot water. Let sit 30 seconds. Whisk in 1 tablespoon extra virgin olive oil, 1 tablespoon red wine vinegar and 1 tablespoon balsamic vinegar.

Take 1 clove fresh garlic cut in half and rub inside of salad bowl. Add chopped lettuce, 1/2 shallot chopped, pecans, protein of choice, crumbled feta or goat cheese and a pint of washed strawberries cut into quarters. Fresh grape tomatoes would be a nice addition but we didn't have any on hand.

Pour vinaigrette over salad, toss and serve.

Enjoy!

Asparagus or Green beans with Red Pepper Chopped Sauce June 7, 2017 21:26

2 lbs fresh asparagus or green beans, washed and tough stems snapped off
1 packet Healthy Gourmet Kitchen Roasted Red Pepper Dip Mix
1/4 cup hot water
1 Tablespoon Walnut Oil or Extra Virgin Olive Oil
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon balsamic vinegar

Roast (15 - 20 minutes in 375F oven) or grill asparagus (8-10 minutes total, flipping after 4-5 minutes over indirect heat).

In small bowl combine hot water with packet of Healthy Gourmet Kitchen Roasted Red Pepper Dip Mix. Let sit 3 - 5 minutes.

Stir in oil, lemon juice and vinegar to combine. Add salt and pepper to taste. Arrange cooked asparagus on 4 - 6 plates and top with a little of the red pepper mixture.

If you have leftover red pepper chopped sauce, turn it into a salad dressing by adding 2 - 4 tablespoons extra virgin olive oil and 2 tablespoons balsamic vinegar. You can puree or serve chunky. Store in refrigerator tightly sealed.

Enjoy!

Easy Thanksgiving Side Dishes November 16, 2016 08:54

Short on time? Easily add loads of flavor with our dip mixes, you'll be glad you did! Make ahead mashed potatoes, honey ginger carrots and tuscan roasted root vegetables.

Honey Ginger Carrots

2-3 pounds carrots, washed peeled and sliced into 1/2 inch discs
1 sprig fresh thyme
1/4 stick butter
2 Tbsp Honey Ginger Garlic Rub

Melt 1/4 stick of butter in small saucepan and add the 2 Tbsp honey ginger garlic rub. Stir to combine. Set aside.

Bring medium pot of water to boil. Add cut carrots & sprig thyme, cover and boil for 8 - 10 minutes or until just barely tender (don't overcook). Drain carrots, remove thyme sprig and toss with seasoned butter. Optional - add squeeze orange juice or fresh ground black pepper.

Garlic Chive Mashed Potatoes (can be made ahead)

4 - 6 pounds yellow potatoes (or russet) washed, peeled and cut into cubes
1 cup heavy cream
1/2 stick butter
2 Tbsp Healthy Gourmet Kitchen Garlic Herb dry seasoning mix

Fill large stock pot 3/4 full of water and bring to boil.

While you are peeling potatoes, place in bowl of cold water to rinse starch. Before adding to boiling water rinse cut potatoes two more times.

Placed cubed potatoes into boiling water and boil 12 to 15 minutes or until tender.

Drain potatoes and rinse with hot water to remove starch. Run potatoes through food mill or use a potato "ricer" over a bowl. Heat butter in small saucepan until melted. Add dry seasoning mix.

Add butter/seasoning to potatoes and fold with spatula until combined. Cool, cover and refrigerate. 2 - 4 hours before you plan to serve potatoes, heat heavy cream almost to boiling. Add heated heavy cream to mashed potatoes then place in crock pot (rub butter on sides) on low setting for up to 4 hours. Stir before serving.

Tuscan Roasted Root Vegetables

2 red onions peeled and cut into thin wedges

2 sweet potatoes washed and cut into 1 - 2 inch chunks

1 butternut squash washed, peeled and cut into 1 - 2 inch chunks

2 parsnips washed, peeled and sliced into 1 inch discs

1/4 cup olive oil

1 jar Tuscan salt

Add Tuscan Salt to olive oil, stir to combine. Place prepared vegetables in large baking dish, toss with olive oil mixture using your hands to distribute the oil onto the vegetables.

Bake in preheated 350F oven for 50 minutes or until vegetables are tender, turning the vegetables over once.

Kalprese Salad August 25, 2016 09:06

Looking for an easy way to enjoy delicious August tomatoes? Super fast Kaleprese salad - simply wash and slice your favorite tomatoes and top with a smear of kale pesto. So easy, so good and good for you. Did you know parmigiano reggiano is the cheese of choice on the space station? "The scientific reasons why Parmigiano-Reggiano was and is used as a "food for space" - stated Umberto Solimene, University of Milan and consultant of the "Yuri Gagarin" Russian Centre - lies in its features: high digestibility, high content of calcium in a form that is easily absorbed by the body (extremely useful to restore calcium in bones following the losses determined by the absence of gravity), absence of preservatives and additives, organoleptic pleasantness and palatability".

Kalprese salad

Vine Ripened tomatoes, washed and sliced
Healthy Gourmet Kitchen Kale Pesto

Arrange tomatoes on plate, smear each slice with a small amount (about 1 tsp) of kale pesto.
Optional - drizzle with balsamic vinegar glaze. Enjoy!

Zucchini Pappardelle with Pesto July 17, 2015 10:08

3 large zucchini
1/2 jar Healthy Gourmet Kitchen Pesto
Pinenuts (optional)
Parmesan Reggiano (optional)
1 tablespoon olive oil
Salt & Pepper to taste

This dish comes together fast (under 30 minutes) and is a great way to use all that zucchini. 

Wash and scrub zucchini. Using a mandolin cut the zucchini into thin, long strips. Stop when you reach the seeds and rotate the zucchini, or turn the zucchini as you slice for more evenly wide "Pappardelle." The seeds will make the dish more watery.

Add olive oil to large saute pan and heat over medium high heat. Add zucchini noodles and toss to lightly coat with olive oil. Saute for about 2 minutes just to soften them a little, you still want them to have some bite or be al dente.

Combine cooked zucchini, pesto, salt & pepper in large bowl.

Serve warm topped with Parmesan Reggiano and pine nuts.

Enjoy!

Healthier "General Tso" Chicken June 19, 2015 10:42

Love General Tso's Chicken but not in love with the carb's, fat, sodium and calories? Give this healthy version a try, it's probably faster than delivery.

Ingredients:

2 tblspn low sodium soy sauce (organic or non gmo)

1 tblspn rice vinegar

3 tblspn Healthy Gourmet Kitchen Sweet Chili Jam

2 tsp Hoisin Sauce

1-2 tblspn olive oil

1 lb boneless chicken cut into bite size pieces

2 heads broccoli

2-3 stalks green onion

1 tblspn toasted sesame seeds (optional) 

Dried thai chilis (optional)

In a bowl, whisk together the soy sauce, vinegar, sweet chili jam, hoisin sauce and set aside.

Heat oil in pan over medium heat. Add chicken and brown on all sides. Add green onions and broccoli to pan and stir to allow them to cook for three minutes. Add sauce, stir and heat through.

Sprinkle with sesame seeds and thai chilis and serve over brown rice.

One Pot Pesto Primavera June 16, 2015 12:37

Need a healthy dinner in a hurry? Get a healthy dose of vegetables in this one pot primavera. Added bonus there's only one pot to wash.

Ingredients:

1 jar Healthy Gourmet Kitchen Pesto

6 - 8 large carrots, scrubbed and peeled

2 heads organic broccoli

Pasta of choice (if using wheat based use unbleached unbromated flour)

Fill large pot with water, cover and heat over high heat.

Scrub carrots, peel and slice into 1/2 thick slices. Put in water (no need to wait for it to boil)

Wash broccoli and cut into florets. Use the stems, they're tasty too!

When water comes to a full boil add pasta. Subtract 7 minutes from pasta cooking time and set timer. For example if your pasta takes 11 minutes to cook according to package, set timer for 4 minutes (11 - 7). Stir pasta as water comes back to a boil.

When timer goes off add broccoli.

If your pasta takes less than 5 minutes to cook, add broccoli and pasta at the same time. If you're using angel hair and it only takes 2 minutes to cook, add broccoli, cook for one minute then add pasta.

Drain pasta but do not rinse!!

Add pasta/ veggies to large bowl and toss with one jar Healthy Gourmet Kitchen Pesto.

Serves 8.