Happy Heart's Day!

This thursday is Valentine's Day but you still have time to marinade that special piece of meat for that special meal for your sweetheart.

Marinade a filet mignon in Bourdelaise marinade in a zippered bag overnight in the refridgerator  - 1 day is good, 2 days is better, 3 days is awesome!

Remove meat from bag and wrap in bacon. securing with a skewer. Grill until bacon is crisp and meat is done to your liking.

Serve with seasonal vegetables and make sure there are lots of flowers and candles on hand!!!!!!

Safer to make your own burgers?

There has been much talk in the press lately of horse meat being found in store burgers in the UK, which has sparked concerns around the world.

http://www.usatoday.com/story/money/business/2013/01/24/burger-king-horsemeat/1861529/

Although some countries don't think anything about eating horse meat, and regularly do, here in the US it's not something that's done or accepted.

How do you really know what kind of meat is in the burgers you have bought? We don't all have DNA analysers at home!!!!!

BUT if you make your own burgers then that's a different story!

Add some Scott's Bourdelaise Marinade to ground beef/turkey and you will have the tastiest burgers ever!!!!!!!

http://scottsfoodproducts.com/product_marinades_bourdelaise_01.html

Gluten Free Seasonings!

Did you know that ALL Scott's Food Products Seasonings are GLUTEN FREE!!!!!!!?

Eating a Gluten Free diet is becoming more popular by choice not just by necessity due to a medical condition.

The Gluten Free market place is growing rapidly and we are please to say that all our seasonings are GLUTEN FREE!!!!!

They can be purchased from our website www.scottsfoodproducts.com

Braised Pork Tacos

Braised Pork Tacos

Here's a tasty Taco recipe for Taco Tuesday dinner!

Braised Pork Tacos

Ingredients
1 (4 to 5 pound) boneless pork shoulder
Scott's Santa Maria seasoning
2 tablespoons vegetable oil
2 tablespoons extra-virgin olive oil
2 cups chicken stock
4 oranges, juiced about 2 cups
1/2 jar Scott's Chipotle Marinade
2 limes, juiced
1/4 head red cabbage, shredded
1 cup crumbled queso fresco or 2 cups shredded Monterey jack
16 warm corn or flour tortillas
Directions
Preheat the oven to 325 degrees F. Season the pork generously with Scott's Snata Maria & let sit at room temperature for 30 minutes.
Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil. Put the pork in the pot and evenly brown the meat all over, about 10 to 12 minutes; remove the pork to a plate and reserve.
Turn heat down to med-high. Add the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks.
Simmer the braising liquid over medium heat until reduced by half. Add the Scott's Chipotle Marinade and the lime juice. Add about 2/3 of the shredded meat and stir. Cool the remaining shredded pork and chill for another use.
To serve, put the chipotle pulled pork on a platter (garnish with pickled onions and pickled jalapeno slices if desired). Serve with shredded cabbage, crumbled cheese and tortillas for wrapping.

Wishing everyone a Happy, Healthy New Year

This is the time of year when we all make those resolutions to lose weight, get healthy and fit etc!
It's easy to eat healthier without losing flavor by cooking with one of Scott's Food Products seasonings. All the seasonings are gluten free and calorie free!

Here are a couple of suggestions to get those taste buds going!

Lemon Pepper Salmon - Rinse salmon and sprinkle with Lemon Pepper Seasoning. Bake, broil or grill the salmon, adding freshly sqeezed lemon juice. serve with salad or veggies.

Monterey Mesquite Lime Chicken - Mix ¼ cup lime juice, 2 tbsp Scott’s Monterey Mesquite Seasoning, 2 tbsp oil, and 2 tbsp honey in a bowl. Add chicken breasts, turning to coat on all sides. Marinate in refrigerator at least 2 hrs. or longer for extra flavor. Remove Chicken from marinade, and grill over medium heat for 4 to 6 minutes per side or until done. Discard leftover marinade

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.