Category: Recipes We Love

Homemade Pizza – Not Hard At All!

We love pizza, especially fresh out of the oven.  So, how better to impress your football-loving friends than with your own homemade pizza, fresh out of your oven? Making pizza at home is a lot easier than you might think.  The task requires only a few ingredients which can be prepared a day ahead.  And you can add whatever toppings you might want – and it will be a whole lot more fun than the local delivery joint. Our major revision to this post is the way we handle making pizza dough.  It’s super easy, and it is almost fool-proof.  We are using the method we saw on Christopher Kimball’s Milk Street show (click HERE to see the original post), which comes together in minutes. Our favorite party idea:  Have guests bring their favorite ingredients – then mix & match. Here’s a quick primer on what to do, with a few of our favorite recipes. What You’ll Need The tools you’ll need for homemade pizza can be found in some grocery stores, specialty kitchen ware stores (for example, Sur la Table), and Amazon.com. While you can use a sheet pan, a pizza stone is really the best for getting a […]

Mini-Eggplant Recipe

We found these little beauties at our local farmer's market this weekend, and we had to come up with a cool and easy recipe to share.  These baby eggplants like to be stuffed, and are in fact the perfect size for this technique. Being as small as they are, the outer shell of the eggplant cooks completely as the filling cooks so no prior prep or precooking is needed before they are stuffed. They're less than 4 inches in diameter (called "Nubia" eggplants), and probably the best tasting mini variety. Our recipe is a slight variation on classic Italian cooking, which includes the flesh removed from the eggplants, onions, garlic, tomatoes, eggs, cheese - and a bit of pancetta.  Since you can serve this at room temperature, this dish is an elegant touch to any party, even a tailgate event. 3.2.2925 Mini-Eggplant Recipe Author: Mr. Serious Foodie Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 4 servings Use your imagination to create variations on this recipe, such as substituting in feta cheese for Pecarino and mint instead of the oregano Ingredients 4 to 6 baby eggplants 3 tablespoons olive oil 1/2 medium onion, Peeled & [...]

It’s Taco Tuesday!

Ever since we saw the Lego Movie, we’ve been celebrating Taco Tuesday.  First, because it’s fun.  Second, because it can be very creative & delicious (which also is fun). There was a wonderful article in the Wall Street Journal by Elizabeth G. Dunn (we love her writing) where she chronicles the comeback of the taco (click HERE to connect to her article).  As she states, “… gastronomy’s top echelon has plunged into a state of intense taco-consciousness.”  So in homage to this new taco-consciousness, we present one of the recipes from the WSJ article, as well as two of our own, including our favorite veggie taco recipe.  You can also find our delicious Mexican Mole Pulled Pork Tacos by clicking HERE. Tacos with Green Chile Sauce Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: Serves 4 Here we use the Hatch Chile Sauce from The Serious Foodie – but you can substitute any green chile sauce into this recipe. Ingredients 1 full boneless chicken breast, sliced into cutlets (to see a simple article from Serious Eats on how to prepare the cutlets, click HERE). 2 tablespoons or more of spice rub (we used the Serious […]

Serious Foodie Meat Chili

Chili is a favorite of pot-luck parties, and tailgate parties, or simmering dish that makes the house smell wonderful - and our Serious Foodie recipe, which we've perfected over the years, is no exception.  Using the Serious Foodie Hatch Chile Sauce (click HERE to order on-line), this recipe is a no-fuss chili that always has our friends coming back for seconds. It's a slightly spicy complex sauce that should please any chili perfectionist. If meat isn't your thing, then we have an equally great vegetarian version:  click HERE. Or, if you have some turkey or chicken hanging out in your frig, try our version of turkey chili - click HERE. Serious Foodie Meat Chili Author: Mr. Serious Foodie You can substitute ground turkey or chicken for a lighter version. Add some of your favorite hot sauce, or jalapenos, to pump up the heat. Ingredients 1 to 1.5 pounds ground beef 4 tablespoons safflower oil (or any other neutral tasting oil) 1½ cups diced sweet yellow onions 1 cup chopped red and/or yellow bell peppers (add some jalapenos for a bit more heat) 1 medium to large carrot, diced 2 medium zucchini, stem ends trimmed and cut into small dice 2 [...]

Slaw Is Not Just Cabbage

Coleslaw is found at almost every outdoor meal - but mostly it's the typical soggy mayonnaise-dressed, cabbage-centric boring stuff you can find in any grocery store by the pint or quart. For us, we needed to dig into the foundation of what salw means, and how we can make it fun, and a bit healthier. There is actually no real definition of the word "slaw" - but it seems to mean shredded raw vegetables, in general.  So that's where we'll start. Beet Slaw We have the Serious Foodie version of slaw that we've used at many events, using carrots, raw beets, and fresh yellow peppers - then dressed it with our amazing Serious Foodie Blood Orange/Aji Panca dressing made from one of our sauces (click HERE for the recipe).  Also check out the really great Quinoa and Roasted Corn salad, which is almost a slaw by our definition (click HERE for the recipe). In this article, we present a few of our favorite combinations.  Think about using any of these combinations at your next BBQ event, or take it along the your next tailgate party. The Slaw Primer It's actually quite simple.   Just pick one or more for each category: THE [...]

A Serious Foodie Primer on Using Marinades

Ask ten people about marinades, dry rubs, brine, and finishing sauces – and you’ll get at least five different answers and five blank stares.  Even among professional chefs there is plenty of confusion on how and when to use a marinade – and why sometimes it would be better to use a dry rub or a brine. Then, should you sauce or not? So, we thought you’d like to hear about some of the basic facts behind using each of these techniques so important for grilling and roasting.  In this article, we run through the basics on marinades.  All of the Serious Foodie sauces and marinades can be used with these techniques (click HERE to find the collection of Serious Foodie products). Basic Garlic Marinade Marinades Marinades, like dry rubs, are meant to impart extra flavor in meat, fish, or vegetables - but they are a bit trickier to use.  The food science is similar to dry rubs: salt, sugar, spices/flavorings - with the addition of an acidic component (lemon, lime, vinegar, etc.).  We love marinades when we want to give our foods bold flavors. Let's begin with a simple starter marinade recipe, which can be used to set up [...]

Easy Party Foods

We assembled a collection of quick & delicious appetizers for any party - tailgating, dinner party, pot-luck, etc. Our suggestions:  Have a theme, keep it simple, and have some fun.  We've combed the web to find some star-worthy recipes, along with some of our own originals.   Crostini Let's start with one of the easiest - and most versatile - appetizers:  crostini (or bruschetta; click HERE for an explanation about the differences).  We featured a crostini recipe with brie, arugula, and Serious Foodie Fig/Orange sauce recently (click HERE for the article), along with links to other websites for other crostini recipes.  Check out these cool crostini recipes: Kale & White Bean (click HERE), Sweet Potato & Feta (click HERE), Radish & Miso Butter (click HERE), and Smoked Trout & Apple (click HERE). Nachos And the cousin to crostini?  Nachos!  There’s nothing like piled-up chips with your favorite flavors, but you might want to add some twists.  We bought a bunch of flavors from the Better Chip company: Chipotle, Salsa Verde, Beet, and Spinach/Kale.  We dressed up the beet chips with diced veggies, then drizzled with a spicy Caesar dressing (regular Caesar with some hot sauce).  Next, we put some Serious Foodie [...]

Crispy Baked Chicken Wings with Mango Sauce

A Great Tailgate Recipe - We love the tasty flavor of crispy chicken wings, but we hate the thought of deep frying anything.  Here we show you how simple it is to make amazing wings using the sweet & spicy Serious Foodie Mango/Aji Amarillo sauce (click HERE to find the Serious Foodie sauces), or any sauce you like. The Serious Foodie Pomegranate sauce, Mexican Mole, Korean, or the Blood Orange/Aji Panca sauce also work well with this recipe. Crispy Baked Chicken Wings with Mango Sauce Author: Mr. Serious Foodie Prep time: 10 mins Cook time: 50 mins Total time: 1 hour Serves: 6-8 people Ingredients - 5 pounds chicken wings, tips removed, drumettes and flats separated - 2 tablespoons vegetable oil (preferably safflower oil) - 1 tablespoon salt - Freshly ground black pepper to taste - 1 jar Serious Foodie Mango/Aji Amarillo sauce Instructions Preheat oven to 400 F. Set a wire rack inside each of 2 large rimmed baking sheets. Place the wings in a large bowl; toss with the vegetable oil. Add the salt and pepper, then toss again. Divide wings between the prepared racks and spread out in a single layer. Bake wings until the skin is [...]

Quinoa with Corn, Carrots, and Mexican Mole Sauce

Quinoa  is one of our favorite grains – it is protein-packed, satisfying, and a great side dish or main course.  We were experimenting with our new Mirasol Mole Sauce (click HERE), and added a touch to one of our favorite quinoa recipes that uses fresh corn, which is now showing up at the farmer’s markets. There are a few tricks and tips on how to make quinoa so that it is not woefully overcooked, while adding some boldly flavored ingredients that will really pull out the naturally nutty flavor of this amazing grain. Quinoa with Corn, Carrots, and Mole Sauce Author: Mr. Serious Foodie Prep time: 30 mins Cook time: 1 hour Total time: 1 hour 30 mins Serves: Serves 4 to 6 Ingredients 3 tablespoons Serious Foodie Mirasol Mole Sauce (click HERE to order on-line) ½ cup olive oil, plus a few tablespoons for cooking 2 ears corn, husked 1½ cups pre-washed quinoa (it is important to pre-wash) 2 tablespoons unsalted butter, cut into 2 pieces 1 small onion, chopped fine 1 carrot, finely diced ¾ cup vegetable stock ¾ teaspoon salt 1 cups water ½ red or yellow bell pepper, diced (we like a combination of both) 2 […]

Vegetarian Chile with Serious Food Hatch Chile Sauce

A Great Tailgate Recipe – We are always looking for simple & healthy dishes with an upscale taste – especially for tailgate parties.  Here we prepare a green vegetarian chili that is as tasty and satisfying as any meat-based chili we have cooked. The use of diced portabello mushrooms gives a meaty texture to the chili, and the corn gives natural sweetness and crunch.  The Serious Foodie Hatch Chile Cooking Sauce (click HERE to order on-line) makes this recipe a cinch to put together – with a spicy complex flavor that should please any chili perfectionist. Vegetarian Chile with Serious Food Hatch Chile Sauce Author: Mr. Serious Foodie Prep time: 30 mins Cook time: 45 mins Total time: 1 hour 15 mins Serves: Serves 4 to 6 Serve this hearty chili with brown rice or hearty bread. Ingredients 4 tablespoons safflower oil (or any other neutral tasting oil) 1 1/2 cups diced sweet yellow onions 1 cup chopped red and/or yellow bell peppers 1 medium to large carrot, diced 1 medium summer squash, stem ends trimmed and cut into small dice 2 medium zucchini, stem ends trimmed and cut into small dice 1 1/2 pounds portobello mushrooms (about 5 large), […]