Tuesday, July 21, 2015

Sautéed Chicken Breast with Pink's Hot Peppers


From the Executive Kitchen at Stello Foods, Inc.


Ingredients:

4 tsp Extra Virgin Olive Oil
4 Boneless Skinless Chicken Breasts
Kosher salt to taste
1 Onion, halved & sliced
2 Sprigs Fresh Thyme, leaves stripped
1 cup Pinks Hot Peppers
1 cup Chicken Broth, homemade or low sodium canned
2 tbsp Dry Vermouth
1 to 2 tbsp Unsalted Butter
1/4 cup Flat Parsley Leaves



Directions:

Preheat oven to 400°F 

Heat a large skillet over medium-high heat; add Olive Oil.  Season the chicken with salt to taste.  Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 5 minutes per side.  Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about another 10 minutes.

Meanwhile, add the onion, thyme to the skillet and season with salt to taste.  Cook, stirring occasionally, until brown, about 5 minutes.  Add the Pink's Hot Peppers and cook for about 3 minutes.  Add the vermouth and stir with a wooden spoon to scrap up the browned bits from the bottom of the pan.  Simmer until the vermouth is syrupy, then add the chicken broth and bring the mixture to a full boil.  Simmer until the sauce thickens.  Whisk in the butter and add the parsley.  Pour the sauce over the chicken and serve.

Servings: 4



Tuesday, July 14, 2015

Rosie's Peach Bourbon BBQ Sauce with Grilled Ham Steak


From the Executive Kitchen at Stello Foods, Inc.

Ingredients:

1 lb Ham Steak
1/4 cup Rosie's Peach Bourbon BBQ Sauce
1 - 1/2 cups Fresh Corn Kernels

Directions:

Preheat grill.  Place Ham Steak on grill, brush with Rosie's Peach Bourbon BBQ Sauce.  Grill 7 to 9 minutes or until heated through, turning after 5 minutes.  

Cook and stir corn in skillet on medium-high heat 3 to 5 minutes or until golden brown.  Cool slightly.  Serve with ham steak.

Servings:  2 - 4

Monday, July 13, 2015

Grilled Hot Sausages with Rosie's Peppers & Onions in Sauce



From the Executive Kitchen at Stello Foods, Inc.

Ingredients:
1 jar Rosie's Peppers & Onions in Sauce 
4 Hot Italian Sausages (about 12oz total)
8 Hero, Hoagie, or Griner Rolls

Directions:
Preheat Grill or Grill Pan.
In a saucepan heat Rosie's Peppers and Onions to a simmer on low heat and keep warm.
Prick sausages with a fork and grill, turning them until golden brown and just cooked through (about 160° F), 10 to 15 minutes.  Cut rolls horizontally and grill 1 minute or until lightly toasted.  Halve sausages lengthwise and place inside rolls.  Top with Rosie's Peppers and Onions to taste.

Servings: 8


Grilled Skirt Steaks with Rosie's Steak Sauce



From the Executive Kitchen at Stello Foods, Inc.

Ingredients:
1 (1/2#) Skirt Steak - cut crosswise into 4 pieces
1 tsp Olive Oil
1 bottle - Rosie's Steak Sauce
1 tsp Salt 
1/4 tsp Pepper 

Directions:
Heat grill pan over medium-high heat until hot, then lightly oil.  Pat steaks dry and sprinkle all over with salt and black pepper.  Grill steaks, turning over occasionally, 2 to 8 minutes total for medium-rare (depending on thickness of meat).  Transfer to platter and let rest for 5 minutes covered with foil.  Serve steaks with Rosie's Steak Sauce.

Servings: 4

Thursday, July 2, 2015

Rosie's Grilled Spiced Peaches with Ricotta Cheese



From the Executive Kitchen at Stello Foods, Inc.

Ingredients:

4 halves Rosie's Spiced Peaches
1/2 cup Fresh Ricotta Cheese
1/4 cup Honey
Almond Slivers
4 Sprigs Fresh Mint - optional


Directions:

Oil a grill pan or a grate and set flame to medium - high.  When the grill is nice and hot, grill each half peach for 4 to 5 minutes per side.  Place peaches on a warm plate with cut side facing up.

Place a dollop of approximately 2 tablespoons of Fresh Ricotta Cheese in the center of each peach half and drizzle with honey.  Sprinkle with slivered almond.  Garnish with a Sprig of Mint.

Servings:
2 - 4