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Monday, November 19, 2012

Alternative Thanksgiving sides

Quinoa With Garlic, Pine Nuts and Raisins

1 cup quinoa, rinsed well
1/4 cup pine nuts
1 tablespoons extra-virgin olive oil
1 tablespoon Scott's Garlic Oil
1/3 cup chopped fresh parsley
1/4 cup raisins
1 tablespoon fresh lemon juice
Scott's Santa Maria seasoning

Place the quinoa in a pan and cook over medium heat until toasted (2 mins). Add 1 3/4 cups water and bring to boil. Reduce heat to med/low and simmer, covered, until liquid is absorbed (10-15 mins) Remove from heat and let sit, covered, about 2 mins.
Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.
Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.

Alternative Thanksgiving Sides

Roasted Squash Risotto

A side dish that would be great on any Thanksgiving table!
  • Winter squash (1 large butternut or 2 small acorn)
  • 2 tablespoons butter, plus additional for brushing squash
  • 1 large onion, finely diced
  • 3 tablespoons extra-virgin olive oil
  • 2 cups Arborio rice
  • 32 ounces vegetable stock
  • 2 cups white wine
  • 1/2 cup finely grated Parmigiano-Reggiano cheese, plus additional for garnish
  • 2 teaspoons Scott's Santa Maria
Directions:
Preheat oven to 375 degrees.
Slice squash in half lengthwise and remove seeds. Rub squash with salt and brush with melted butter. Place cut side down in pan and bake for 20 minutes. Remove from oven, brush with additional butter, and bake for additional 20 minutes with the cut side up. Remove from oven and allow to cool. In a small pot, heat broth on medium heat. Meanwhile, melt butter in a large pot on medium heat. Add diced onions and cook until translucent. Add olive oil and rice to the pot, increasing the heat to medium high. Cook, stirring continuously until rice is translucent (total 5 minutes), reducing the heat back to medium after 2 ½ minutes.
When rice is translucent, add 2 cups white wine and stir continuously until the liquid is absorbed. Gradually add warm broth, about 1/2 cup at a time, constantly stirring the rice with a wooden spoon, making sure the rice doesn’t stick to the bottom of the pot. Once broth is absorbed, add more, repeating for about 20 minutes until all of the broth has been used and the rice has a creamy texture.
Scoop squash out of the skin using a spoon. There should only be a very thin layer of skin to discard. Stir squash into the risotto. Break up the squash while stirring it into the risotto to create a uniform color and consistency. Stir in 1/2 cup of cheese. Season with Santa Maria.

Friday, November 2, 2012

Monterey Roast chicken

Monterey Roast chicken



Now the weather is turning colder, here is a comfort food recipe for dinner. Healthy too!

Monterey Roast chicken
Clean and rinse a whole chicken.
Place in a large zipper plastic bag and add enough Scott's Monte...
rey seasoning to lightly dust the skin.
Refridgerate for 2+ hours.
Remove chicken from plastic bag and place in a roasting pan.
Sprinkle the skin with a little more seasoning and cover with foil.
Roast at 375 degrees for 20mins/lb meat (making sure chicken is thoroughly cooked throughout)
Remove foil and roast for another 20 mins until skin is brown and crispy.
Serve with your choice or veggies.

Pumpkin Shepherd's Pie

Pumpkin Shepherd's Pie





A Fall twist on one of my favorite dishes!

Pumpkin Shepherd's Pie
2 1/2 pounds cubed peeled pumpkin or butternut squash
2 tablespoons Scott's Garlic Oil
2 pounds lamb/beef stew meat, cut into bite-size pieces
...
2 teaspoons Scott's Santa Maria
medium onion, cut into wedges
4 medium carrots, peeled and cut into 1/2-in. chunks
8 ounces medium mushrooms, stems removed
1/4 cup flour
1/2 cup red wine
1 cup beef or chicken broth
1/3 to 2/3 cup cream
2 tablespoons chopped flat-leaf parsley
Preparation
1. Preheat oven to 400° with a rack in top third of oven. Put pumpkin on a greased rimmed baking sheet. Roast pumpkin, covered, until tender when pierced with a fork, 20 to 25 minutes.
2. Meanwhile, heat oil in a large, wide pot over high heat. Add meat, and Santa Maria. Cook, stirring as needed, until meat is browned on all sides. Add onion and cook until vegetables are starting to soften, about 3 minutes. Transfer meat mixture with juices to a bowl; add carrots and mushrooms.
3. Reduce heat to medium-low. Add flour to same pot and cook, whisking constantly, until flour smells toasted, about 1 minute. Pour in wine and broth and simmer, stirring frequently, until thickened, about 4 minutes. Pour over meat mixture, stirring to combine. Spoon mixture into 6 individual ramekins.
4. Mash pumpkin in a bowl with remaining 1 tsp. salt and 1/3 cup cream, adding more cream if needed until mixture is consistency of mashed potatoes. Dollop over lamb.
5. Bake until browned and sauce is bubbling, about 30 minutes. Let sit 10 minutes; sprinkle with parsley.

Elegant Gift Baskets make the perfect present!

Elegant Gift Baskets

Wondering what to buy that "difficult to shop for" relative this holiday? What about a Scott's Gift Basket! We make small, medium and large baskets for Thanksgiving and Christmas!
Interested in purchasing a beautiful Scott's gift baskets? Contact us at info@scottsfoodproducts.com
Or view our current baskets at the link below.


Mustard Sauce w/Honey on Baked Ham

Mustard Sauce w/Honey on Baked Ham



Slather your holiday Ham in Mustard Sauce with Honey then roll it in Dark Brown Sugar. Bake it till it's crispy and deliciously tasty. Your company is going to go crazy with delight!!

Steakhouse Rotisserie Turkey

Thanksgiving Turkies have never tasted so good!

 


Borrow our families best kept secret for cooking the most delicious juicy Thanksgiving Turkey ever...our Steakhouse Rotisserie Seasoning!
 
Moisten a whole Turkey and sprinkle generously with Rotisserie. Our specially formulated mixture holds the spices together with natural juices that actually marinate the Turkey in its own juices. More than 30 different ingredients are used to create these seasonings into a flavor that your taste buds won't soon forget!
 

Wednesday, September 19, 2012

Jezebel Hot Wings

Treat yourself this Halloween with a deliciously festive appetizer...
Our Jezebel Spice Hot Wings!

  • Jar of Jezebel Spicey Sauce
  • Jar of Jezebel Spicey Spice
  • Chicken wings

Lightly sprinkle seasoning onto wings. Coat generously with the sauce. Bake in the oven at 350 degrees for 30 minutes. Pairs wonderfully with buffalo ranch dipping sauces, and goes well with other sides like quesadillas, loaded fries or onion rings!





Store Locations!


Look for us in a store near you! We have locations all over the pacific coast from San Diego, California to Seattle, Washington! If you ever need a helping hand, feel free to contact our customer service gurus who would be more than happy to provide furhter assistance or give us a call :)

 

info@scottsfoodproducts.com 

- or -

(562) 630-8448
























Tuesday, August 28, 2012

Mediterranean Garlic Scallop Kabobs


Mediterranean Garlic Scallop Kabobs


Jar of Mediterranean Garlic

1 lb. Scallops

Cubed onions

Cubed Eggplant

Cubed Red Pepper

Baby Bella Mushroom Caps

Skewers


Shake jar of Mediterranean Garlic Marinade and pour over desired amount of cubed vegetables and scallops.  Place in a zipper-type bag and allow it to marinade in your refrigerator for 1-3 days (Rule of thumb: 1 day is good, 2 days is better, 3 days is excellent!).  Once marinated place ingredients on a skewer and grill to a desired doneness.  Best served on a bed of linguine with a dash of Fontina Cheese on top.  Enjoy!





Java-Chili Rub Baby Back Ribs


Java-Chili Rub Baby Back Ribs

·         Seattle Style Java-Chili Rub

·         Brown sugar

·         Foil

·         Chipotle Marinade

·         Jezebel Spicy Sauce

·         Chipotle Peppers

·         Molasses


Rub Java-Chili rub on both sides of the baby back ribs. Pat brown sugar along the top of the protein, wrap in foil; bake low and slow preferably 275-300 degrees for 2 ½ - 3 hours. Unwrap and cover with Chipotle sauce, bake for another 45 minutes. Use ¾ cups of Jezebel Spicy Sauce and add 2-3 chopped chipotle peppers and 2 tablespoons of molasses. Eat with your favorite side dishes, pairs perfectly with mashed potatoes or coleslaw. Enjoy!

Friday, June 29, 2012

Santa Maria Tri Tip Sandwiches


Ingredients:
3-4 lb. Tri-Tip
Garlic Oil
Santa Maria
French Rolls
Bourdelaise Steak Sauce (Optional)



Directions:
Rinse Tri-Tip. Brush on Garlic Oil over the entire piece of meat, and coat generously with Santa Maria.  Wrap in tin foil and grill to taste.  Thinly slice and serve on your choice of roll.  Pair with coleslaw or a salad garnish for the perfect summer lunch!

Wednesday, April 11, 2012

Serving Suggestions: Vaquero Enchiladas


Vaquero Enchiladas
  • Jar of Vaquero
  • Garlic Oil
  • Bag of boneless/skinless Chicken Breast Tenders
  • 2 Zucchinis
  • 4 Roma Tomatoes
  • 1 Yellow Onion
  • 1 dozen Corn Tortillas
  • 1 pound of Jack Cheese


Pre-heat oven to 375 degrees. Roughly chop zucchinis, tomatoes, and onion. Lightly coat the bottom of a frying pan with Garlic Oil and toss in all the vegetables. Add chicken breasts and the entire jar of Vaquero. Cover with lid and bring to a boil, reduce to simmer until chicken breasts are done. Remove chicken and shred with a fork after allowing the chicken to cool. Use an immersion blender to turn vegetables and Vaquero into a smooth sauce. In a glass baking dish ladle some of the sauce in the bottom of the dish to prevent sticking. Microwave the tortillas in a moist paper towel until soft. Roll chicken and cheese in the tortillas and place in the backing dish. Cover with the remaining sauce and shredded cheese. Cover with aluminum foil and bake until cheese is completely melted approx. 20-25 minutes. Enjoy!