If your looking to improve your nachos beyond a scatter of tri-angled-shaped corn chips on a plate with store bought salsa and some cheese wiz, then you’ve come to the right place. A good plate of nachos can be a hit at any time, but a great plate of nachos can put you on a foodie pedestal. Whether it’s Super Bowl Sunday, Cinco de Mayo or just your average TV-binge-watching night, few things are more satisfying than digging into a heaping pile of flavorful oozy goodness. Let’s look at the beginning for a second – an urban legend (or, according to Saveur) has it the a man named Ignacio “Nacho” Anaya created the binge-worthy dish for a group of U.S. Army wives in the border town of Piedras Negras, Mexico, just across the border from Eagle Pass, Texas. Maybe it’s true, but I’m still not naming my kids “Nacho”. Nachos aren’t subtle, and they’re also not fussy. They’re multicultural, so go ahead and mix it up a bit (South American, Asian, or go two all-beef-patties-special-sauce-lettuce-cheese-pickles American style). But with all those potential contrasting flavors and ideas, there’s an inescapable common denominator: a flavorful crunchy base (tortilla chips, fried wontons, baked […]
Category: TSF Sauces
Vegetarian Chile with Serious Food Hatch Chile Sauce
A Great Super Bowl Recipe – We are always looking for simple & healthy dishes with an upscale taste – especially for 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 makes this recipe a cinch to put together – with a spicy complex flavor that should please any chili perfectionist. Looking for a meat green chile recipe? Click HERE. 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 […]
Week Night Paella
Week Night Paella We love paella, and we usually have to wait for a weekend with nothing to do but work through all the steps to make a proper batch. We came across a recipe while watching one of our favorite food shows – Christopher Kimball’s Milk Street. We learned so much about the origins of paella, and the regional variations from their article. But most importantly, their chefs came up with basically a one-pot meal which can be made in less than an hour. We’ve modified the recipe so that you can use our Serious Foodie Spanish kit, which contains rice and seasonings that will make this your new go-to Spanish comfort food meal. We’ve also changed a few ingredients, adding chorizo and shrimp, and eliminating cannellini beans. Print Recipe Week Night Paella This version of the Spanish classic is easy to make using the Serious Foodie Spanish kit. Votes: 0 Rating: 0 You: Rate this recipe! Cuisine Spanish Prep Time 20 minutes Cook Time 20 minutes Passive Time 30 minutes Servings people MetricUS Imperial Ingredients 1 package Serious Foodie Spanish blend Available only in the Serious Foodie Spanish kit1 pound boneless, skinless chicken thighs patted dry, trimmed, cut […]
Sicilian-Style Pasta with Cauliflower
Sicilian-Style Pasta with Cauliflower We came across a package of tri-colored cauliflower, and we got inspired to find a recipe that was a bit different than our usual steamed, roasted, or sauteed cauliflower. We wanted to highlight the color and flavor of these amazing looking vegetables, and create a satisfying main dish that fits our new vegetarian diet. This recipe uses the Sicilian concept of sweet/spicy/salt/sour. And it’s simple, and delicious. Even though Calabria is not strictly Sicilian, we add some of the Serious Foodie Calabrian Pepper Relish to spice up the dish – the Sicilians also love their spicy peppers. Print Recipe Sicilian-Style Pasta with Cauliflower The real trick to this recipe, and most pasta recipes, is to make sure that the pasta is cooked a bit less than al dente. Adding the pasta to the sauce, and simmering for 5 minutes, will infuse a lot of flavor into the pasta. Votes: 0 Rating: 0 You: Rate this recipe! Course Main Dish Cuisine Italian Prep Time 15 minutes Cook Time 30 minutes Servings people MetricUS Imperial Ingredients 3/4 lbs. Whole grain pasta We use the Ancient Grains version with brown rice and quinoa.1 tablespoons Kosher sea salt1/4 cup Extra […]
Crispy Tofu Stir Fry – New Zealand Style
Crispy Tofu Stir Fry – New Zealand Style New Zealand cuisine is a true fusion culture – a great mix of indigenous ingredients, and a blend from the Europe and Asian tastes. The Serious Foodie Tamarillo Grill Sauce captures the essence of New Zealand cuisine: tangy, sweet, savory, spicy, and completely unique, using the imported tamarillo (see our Stories for more information on this relatively unknown fruit). This sauce can be used directly on almost any protein – but in this recipe, it is indeed the star ingredient of a vegan main dish that uses crispy tofu. This recipe comes together in minutes – just depends on how fast you can prep the vegetables. Print Recipe Crispy Tofu Stir Fry – New Zealand Style While we like to keep this recipe vegan, you can substitute chicken, fish or pork for the tofu. Serve with rice or noodles. Votes: 0 Rating: 0 You: Rate this recipe! Course Main Dish Cuisine Asian Prep Time 10 minutes Cook Time 10 minutes Passive Time 45 minutes Servings servings MetricUS Imperial Ingredients 8 ounces extra firm tofu It is important to use extra firm2 tablespoons corn starch2 tablespoons neutral vegetable oil We use grapeseed oil2 […]
Pork Cutlet with Fig, Onions, and Olive Sauce
Pork Tenderloin with Fig, Onions, and Olive Sauce The traditional Italian fried cutlets usually do not start with pork – think veal Milanese, or the Italian-American chicken parm. At Serious Foodie, we love to use pork – especially pork tenderloin. It is a lean cut that soaks up flavors, and this recipe is full of flavor. You can use pork cutlets from your butcher, but making cutlets from scratch allows for a much better product in the long run. This recipe is a bit of a throw-back for us, celebrating the flavors of Southern Italy with a sweet/sour/savory/salty combination that had everyone in the test kitchen licking their plate. The dish is super simple and fun to make with our Serious Foodie Southern Italian Fig/Orange sauce. We combined the dish with our rosemary roasted potatoes and broccolini and baby carrots dressed with EVOO and lemon juice. This dish also works well with simple salad of baby arugula and thinly sliced red onions. Print Recipe Pork Tenderloin with Fig, Onions, and Olive Sauce For an extra-crisp crust, we use panko instead of standard bread crumbs – but you can go with any good quality bread crumb you’ve got in your pantry. […]
Vegetarian Thanksgiving
Our vegetarian and vegan friends are often hard-pressed at the Thanksgiving table. Since holiday meals are so much about connecting with family and friends, we look to be as inclusive as possible. So we want to offer everyone a main dish besides green bean casserole and mashed potatoes. We offer here some of the standout Thanksgiving ideas from the Serious Foodie chefs as well as other resources. These dishes are so delicious, we’re sure that they will also appeal to the carnivores among us. PASTA While many people are watching their carbs, Thanksgiving is one of those holidays when you have to take a break from the diet. There are many possibilities, including a lot of gluten-free versions. We published this lovely Sicilian pasta recipe which uses tri-colored cauliflower, but can easily be made with standard cauliflower, broccoli, broccoli rabe, or various combinations. Click HERE to read the recipe. Gnocchi is a perfect fall dish – hardy, filling, and very versatile. This recipe comes from the Salt and Wind website (click HERE for their recipe), and there are plenty of others to try. We like trying different veggie versions – spinach, kale, and even a great red beet gnocchi recipe. We […]
Acorn Squash with Mango Butter
Acorn Squash with Mango Butter We often wonder “What can we do to make winter squash recipes interesting?” We were inspired by our favorite TV cooking show, Milk Street, with their elegant, wintry side dish was inspired by a recipe from “Gjelina” by chef Travis Lett. There are a few great technique tips in the original recipe (find it HERE), and the dish looks beautiful. We did our own version, substituting the Serious Foodie South Pacific Sauce (Mango/Aji Amarillo) for the orange juice and vinegar in the Milk Street recipe – and the results were nothing short of amazing – bold flavor pops from the Serious Foodie sauce that matched perfectly with the roasted squash. Print Recipe Acorn Squash with Mango Butter Easy, simple, and elegant roasted squash – use as a vegetarian main dish (vegan, if you substitute faux butter for the real thing) or just a great winter time side dish. Votes: 0 Rating: 0 You: Rate this recipe! Course Vegetarian Prep Time 5 minutes Cook Time 40 minutes Servings servings MetricUS Imperial Ingredients 1 Acorn squash About 1 to 1.5 pounds. Cut into rounds or half rounds5 tablespoons Salted butter, or vegan butter Cut into 1-tablespoon pieces, […]
Pear Cranberry Salad with Fig Dressing
Vietnamese Marinated Pork Chops with Spicy Sauce
We’re proud of all of our sauces, but especially our Vietnamese sauce. It has that magical combination of sweet, sour, and umami that goes well with almost any meat or fish. Even though many of our stores have empty shelves and meat cases, we came across these wonderful pork chops along with some fresh vegetables. For this dish, we are going completely keto diet, using a parsnip puree instead of rice (parsnip puree will be posted separately). The sweetness of the parsnip balances well with the flavors of pork and the salad. Print Recipe Vietnamese Marinated Pork Chops with Spicy Sauce There is a separate post for the pureed parsnip recipe. This recipe also works with rice. Votes: 0 Rating: 0 You: Rate this recipe! Cuisine Asian Prep Time 15 minutes Cook Time 20 minutes Passive Time 2 hours Servings people MetricUS Imperial Ingredients 2 pork chops Bone-in is preferable, at least 3/4 inch thick1 jar Serious Foodie Vietnamese Sauce Purchase on-line1/2 cup water1/2 cup sugar1/2 cup rice vinegar1 jar Serious Foodie Sambal Purchase on-line. Other Asian hot sauces can be substituted. For the Asian Salad 1/2 cup shredded cabbage Standard or Napa1/2 cup grated carrot2 radishes cut into slices, […]