Another Saucy Idea

I'm still working with the Saucy Mama products that were sent to me and tonight's dinner (shame on me it's not a balanced meal) was delish! It's an appetizer that fit my mood and evening time frame. And again, you're going to like this little gem! It's 3 ingredients, how nice is that?

 

Saucy Kielbasa Rounds

Serves 4-5 as an appetizer

 

1 package (13 oz) Polska Kielbasa (I used Hillshire Farm Lite)

10 oz apricot jam (I used Smucker's Simply Fruit)

5 oz Saucy Mama Apricot Ginger Mustard

 

Slice kielbasa into 4 or 5 pieces and place in water in semi-deep saucepan. Bring water to a boil and lower heat to simmer. Cook about 20 minutes until sausage has plumped. Remove from water and let cool. Save about one cup of cooking water (I added less) to enhance the mustard/apricot sauce.

 

When sausage is cool, slice into 1 inch rounds. Add them back to the pot they were previously cooked in and add the mustard and apricot jam and 1/2 to 3/4 cup of the cooking liquid. Stir to combine and simmer on low for 30 minutes or even a little longer until sauce reduces and gets a little sticky. 

 

 

Plate and serve. This is a burst of flavor on a plate!

 

 

More Saucy Noodles

 



Here's another quick recipe using two Saucy Mama dressings. It's Asian inspired and just like last week's recipe, it has only 7 ingredients. Thanks Saucy Mama for doing all the hard work!

Chicken Sesame Peanut Noodles

8 oz linguini
1/2 cup Saucy Mama Pacific Rim Ginger Dressing
1/4 cup Saucy Mama Sesame Ginger Dressing
1/4 cup creamy peanut butter
1 T toasted sesame oil
4-5 chopped scallions
1/2 pound ground chicken

1/4 cup chopped peanuts or toasted sesame seeds for garnish
Crushed red pepper flakes for topping (optional)

Sauté your chicken on stovetop on medium heat with a little salt and pepper until cooked through and in little crumbles. Drain any fat from the pan and set aside. While chicken is browning, cook linguini according to package directions, chop your scallions and make the dressing.

To make the dressing: whisk together the 2 Saucy Mama dressings with peanut butter and sesame oil.

That's it, dressing is done. Doesn't it look yummy? I could dive right in. Add cooled/rinsed pasta, chicken and chopped scallions. Mix well, and plate with chopped peanuts or toasted sesame seeds. Serve at room temp and add a pinch or two of crushed red pepper flakes for a bit more heat.

 

Saucy Grilled Shrimp and Pasta Salad

I'm in love with the flavors of Asia. Whether it's a curry, stir fry or salad, I'm giving it a try in my kitchen. And I have spent hours upon hours testing recipes that mimic my favorite dishes from the authentic Asian restaurants I frequent. Imagine my delight when I tasted Saucy Mama's Pacific Rim Ginger Dressing? Wowser!! Was I impressed! It had all the flavors I usually strive for when I make my garlic/ginger dressing. And there's no grating ginger or chopping garlic, no checking the pantry and fridge for rice vinegar and soy sauce, and no measuring anything. And I'm reluctant to admit, but I will...it's as good or maybe even better than my homemade.

So let's get cooking and put together a simple salad that's perfect for a weeknight meal or company fare. And it's only seven ingredients. Yes, you read that right, seven ingredients.

Pacific Rim Ginger Grilled Shrimp and Pasta Salad
Servers 4 to 6

1 lb Gulf Shrimp peeled and deveined (I like the 16-21 count)
1 cup Saucy Mama Pacific Rim Ginger Dressing divided
1/2 lb sugar snap peas
1 large red pepper sliced 1/4 inch
2-3 scallions chopped
1/4 cup cilantro chopped
8 oz linguini

I just made this tonight and it's fresh in my mind. This is what I did. I soaked some wooden skewers in water for a half hour (so they don't burn on my indoor grill). While they were bathing I poured 1/2 cup of Pacific Rim Ginger Dressing into a gallon size plastic bag. In went the cleaned shrimp, and they had a bath of their own for 30 minutes. I then skewered them and cooked them in my grill pan on my stovetop for about 2-3 minutes per side.

Yummy looking right? One of these skewers is meant for the chef, so help yourself, simply delish. The shrimp can sit for a bit while you assemble the salad. Cook linguini according to package directions and drain and rinse with cold water to stop cooking. While pasta is cooking, chop the cilantro and scallions, and microwave the sugar snaps for 1-1/2 minutes. Most people don't cook their red peppers, but I microwave mine for about 45 seconds (Crazy? maybe, but I think they're just a little bit sweeter that way). Combine pasta and cooled veggies, scallions and cilantro in a bowl and toss with remaining 1/2 cup of dressing.

Plate and garnish with cilantro leaves. You can serve the shrimp on skewers as I did, but when it's mixed with the pasta salad, it's pretty impressive as well. Serve at room temp or even cold.

Saucy Giveaway! Yes, a giveaway. Please leave a comment here or on my facebook page for a chance to win some Saucy Mama products. I see some good eating in some reader's future. Details about the giveaway will be posted soon.

Diane Smith, you've won the giveaway! I'll message you with the saucy choices. Congrats!!!

Exciting News!

I'm so excited, yes I am! I'm one of twenty five bloggers selected to compete in the 2015 Saucy Mama recipe contest. This contest is a biggie. It awards one winner a paid entry and all expenses paid trip to the World Food Championships this year in Kissimmee, FL which takes place next November. As always, I'm going to give it my all. I've got lots of ideas and am waiting for the products to arrive. This Saucy Mama wants to win! Be sure to check out my upcoming recipes and sign up for a chance to win some Saucy Mama products so you can enjoy them in your kitchen as well. Details to follow.