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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!