Filed under: Kitchen Tips
Five new TSG products were unveiled at the PartyLite National Conference in Minneapolis last week and boy did they create quite the buzz (or bite!). Tantalizing recipes have also been developed to highlight these new TSG additions. Next time you hear “what’s for dinner” tempt your family with Creamy Fettuccine with Spinach, Crunchy Santa Fe Chicken Wings or Speedy Two Sisters Tacos. They might even offer to wash the dishes! Need new ideas for entertaining? How does Classic Quiche with Gruyére, Florentine Simmered Chicken and Puebla Style Pork in Mole sound? For dessert, Heavenly Coco-Nut Cheeseball or Layered Dark Chocolate Brownies with Peppermint Pecan Frosting are sweet endings to any meal. These desserts also travel well – perfect for visiting with friends. The above recipes are so new they are not even in the recipe box yet! Make sure to bookmark http://www.partylite.com/recipebox/RecipeBox.html and check back soon!
Sensational New Soups
New Simmerin’ Sauce
- Just Say Ole! joins our already popular Asian Barbeque and Tuscan Country Simmerin’ Sauces. Not just for crock pots, these sauces are versatile and a pantry must have.
Spice it Up!
Kiss of Mint
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- Peppermint Kiss Cheeseball Mix is hard to resist! From the crunchy coating to the addicting white chocolate center, this cheeseball makes an impressive and festive presentation.
Don’t delay – order your new TSG today!
Click here for easy online ordering.
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July 28, 2011
S'more Brownies
This week’s blog highlights recipes and pictures sent in from our very own TSG Quick Dishing readers! Below is an email I received from a reader who needed a special dessert for a co-worker’s birthday.
“My co-worker loves s’mores and I wanted to take those flavors and make it into a brownie. I made the TSG Breathtaking Deep Chocolate Brownie mix and during the last 10 minutes of baking time I topped the batter with miniature marshmallows, pieces of graham crackers , and chocolate chips (press this mixture slightly into the batter). The results were amazing!
The next email came from a reader in Illinois who wanted to share her version of Dirty Rice.
“It was one of those nights where we had a random assortment of veggies from our garden and Italian sausage. We figured we’d just throw everything together with some brown rice and call it a meal. We had fresh broccoli and peppers from our garden which we were very excited about!!! The fruits of our labor are finally arriving!! We also had some green beans on hand. We browned the Italian sausage in a skillet. Meanwhile we cooked up some brown rice (using chicken stock…gives it more flavor) and sautéed the veggies together in a large skillet using TSG Outrageously Garlic seasoning. Once the sausage and rice were done, we threw both into the veggie skillet, added a bit more TSG Outrageously Garlic and about a 1/2 c. more chicken stock…..let that simmer for a bit until it absorbed the liquid….and viola…..Dirty Rice!
Dirty Rice
The last email comes from a new mother who needed a quick and easy dish to bring to a potluck.
“I wanted to share a picture of the TSG Beer Bread and TSG Italian Herb Cheese Mix I made recently to bring to our neighborhood potluck. Even though I am short on time these days, I still wanted to bring a dish that I made and didn’t buy from the store. I was in luck because in my pantry was TSG Beer Bread Mix and Italian Herb Cheese Mix. The bread turned out perfectly (as always!) and instead of rolling into a ball, I served the dip right from a bowl for easy transport. This was one of the first dishes to go. It was also a hit with the teenagers!
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July 14, 2011
As the mercury rises, cool refreshing salad is a perfect lunch or dinnertime option. Simple light meals seem to hit the spot on these sweltering days. On Sundays, I cook several chicken breasts to use for the upcoming week’s menu planning. Diced or shredded chicken is a great addition to salad for extra protein and to make it a meal. Don’t feel like turning on the oven? Rotisserie chicken to the rescue! I like to buy these when they go on sale (make sure to choose the lightly seasoned or no salt added so the seasoning doesn’t overwhelm your recipe). If you do not eat meat, hard boiled eggs are great to have on hand. Sliced into a spinach salad or chopped for egg salad, they can be made ahead and will keep in your fridge for about a week. Pantry and fridge staples are also essential for preparing quick and easy summer salads. Quick cooking pasta, bottled salad dressing, fresh produce and herbs are great to have on hand to prepare a summer salad when it’s just too hot to cook! A cool tip for a hot day? Chill your salad plates in the freezer.
Easy Summer Salad Recipes
This salad is a perfect combination of summer produce – lettuce, red bell pepper and carrots mix with garbanzo beans for a perfect meat free meal (Meatless Mondays!) or you can add cubed chicken for extra protein. Serve in a trifle dish for an elegant presentation.
TSG Caprese Salad
A spin on the popular summer salad. Grape tomatoes, fresh mozzarella, baby arugula and fresh basil make for a colorful and refreshing salad.
- Half grape or cherry tomatoes (an 8oz container) ~ place in large clear bowl with 8oz fresh mozzarella balls (small size), 2 cups baby arugula, torn fresh basil and TSG Garlic Parmesan Vinaigrette to taste. Toss to coat. Serve with Focaccia Bread and lemon sorbet for dessert.
This salad is a snap to put together. Keep the ingredients on hand for last minute guests.
TSG Racy Wasabi Raspberry Mustard gives this salad an upgrade! Serve on crisp lettuce leaves with breadsticks and fresh fruit.
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July 1, 2011
We hear it day in and day out …eating fruits and vegetables is the foundation for a healthy diet. Just how much produce should we be eating? According to the Centers for Disease Control and Prevention (CDC) it depends on your sex, age and physical activity level (click here to find out what your daily recommended serving should be) … Unfortunately, french fries and candied apples do not count! Ready for this shocking statistic from the CDC? More than 90% of Americans do not get their combined recommended amount of fruits and vegetables each day. After reading this, I have a new goal. With the colorful bounty of fresh summer produce that is appearing now and over the next couple months, reaching my recommended daily value will be a tasty and easy goal to achieve. Crisp cucumbers, sweet corn, juicy tomatoes, bell peppers and sun ripened berries are a few of my summer favorites. And to accent this summer produce? Fresh herbs picked right from my herb garden. This year I planted rosemary, cilantro, flat leaf parsley, basil, oregano and thyme. Share with us your favorite summer produce recipe and/or pictures and we will post in an upcoming blog.
Easy Recipes – Featuring Summer Produce and Two Sisters Gourmet
- Marinated Cucumbers – Bumper crop of cukes from your summer garden? Marinate slices in TSG Garlic Parmesan Vinaigrette. A great side dish for grilled chicken or fish.
- Fresh Vegetable Pasta Salad – Carrots, zucchini, bell pepper, and peas are featured in this colorful pasta salad – recipe can easily be doubled.
- Rosy Basil Mint Coleslaw – Veggies and fresh herbs combine for a twist on traditional coleslaw. Great dish for a cookout!
Need to stock up on TSG essentials for your summer recipes?
Click here to place on online order today!
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June 16, 2011
June is a very special month for my family. Besides Father’s Day on June 19th, we also celebrate my Dad’s birthday and my parent’s anniversary (their 54th)! Since schedules are hectic among my siblings and their families, this year we will be combining all three celebrations. For the menu plan, I want to make sure to incorporate Dad’s favorite tastes along with a special dessert for their anniversary. Like most families, grilling is the cooking method of choice for our summer celebrations. The TSG Grilled Pork Tenderloin recipe is a perfect entrée since it cooks quickly and is served with a summery mango peach sauce. When cooking pork tenderloin on the grill, make sure to use a meat thermometer at the thickest part of the meat. After it reaches the desired internal temperature, let it rest for 10 – 15 minutes before slicing. The tenderloin can be served hot or at room temperature. If there are any leftovers, the pork slices make a delicious sandwich. Try the menu plan below or visit the TSG recipe box to customize a menu for your Father’s Day/June celebrations.
Menu Ideas
- TSG Pepperoni Pasta Salad — a perfect summer salad (recipe uses vinaigrette instead of mayo) – the addition of pepperoni (Dad’s favorite) and fresh veggies make it unique
- TSG Tropical Pineapple Cream Pie — this will transport my parents back to Hawaii where they celebrated their 25th anniversary. This easy cheesecake pie is a taste of the tropics.
TSG Quickdishing Reader Shares a recent TSG Meal!
I received an email from a TSG Quick Dishing reader who wanted to share their recent TSG dinner. “My boyfriend and I are novice cooks and have started to make dinner at home as part of our date night. We made made the buffalo chicken wings recipe (with the TSG Brazen Buffalo Blue Cheese seasoning and Outrageously Garlic), roasted potatoes (also made with the Outrageously Garlic seasoning), and sauteed veggies – tomatoes and fresh green beans. The meal was easy to prepare and delicious!” .
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June 2, 2011
Shish Kebabs, Skewers, Meal on a Stick…How ever you describe it, this method of cooking and eating is popular all over the world. Not only are kebabs easy to prepare, they can be made in advance and customized to suit different tastes. Marinated cubes of meat are threaded on a skewer and cooked over a flame or under a broiler. Vegetables such as peppers, tomatoes and onions are popular additions to the skewer. Years back I attended a party where we made our own kebabs. Besides the traditional meat and veggies, we could choose from shrimp, cubed fish and tantalizing spices to customize our own ultimate meal on a stick. For a sweet ending we ate dessert kebabs — grilled cubes of pineapple and pound cake that we dipped in a creamy caramel sauce — pure bliss!
Easy Recipes
Kick your kebabs into high gear with these recipes from TSG!
Grilled Beef Skewer
Non meat eaters? Try these versions
Tips for Successful Kebabs
I found these helpful tips from www.homecooking.about.com.
•Wooden bamboo skewers are inexpensive and easy to find, but they must be soaked at least 30 minutes in water (preferably warm to the touch) prior to use. This keeps them from easily catching fire. If you get into the shish kebab habit, then you may wish to invest in stainless steel reusable skewers.
•Meats should optimally be cut in uniformly-sized 1 to 2-inch cubes for quick and even cooking.
•Marinade is not necessary. You can also just season with your favorite herbs and spices.
•If using marinade, be sure to marinate at least 30 minutes before cooking. Overnight is even better if you have time to prepare ahead. Discard marinade. Do not reuse it. Prepare a separate batch if you need a dipping sauce.
•A light spray of cooking oil will help keep the kebabs from sticking. Turn the kebabs often for even cooking.
How do you Kebab?
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May 26, 2011
Where did the month of May go? It seems as if just last week I was planning Easter dinner! With Memorial Day weekend right around the corner, I put together a couple menu ideas to help plan your upcoming grill-outs and get-togethers. Since May is National Burger Month, these menus feature this classic grill out food along with delicious quick and easy sides and dessert. For your non-beef eating family or guests, burgers are also tasty made with ground turkey or salmon. Mix it up by serving your burgers on pretzel rolls, toasted focaccia or for the carb conscious, wrap in lettuce leaves. A key tip for a successful burger? When forming the patty, do not over handle — this will result in a tough, dense burger. Instead, gently form into desired size and make a slight indentation in the middle. While on the grill, do not press down on the burger – this releases the moisture which will result in a dry burger.
Hamburger Helper
Let TSG be your hamburger helper — send boring burgers on their way with these delicious recipes!
I received a request for the shrimp enchilada recipe that I mentioned in last week’s blog.
DIRECTIONS
Preheat oven to 350 and grease a 13×9 inch glass pan
In a large skillet, sauté 1 small chopped onion and 1 Tbsp Outrageously Garlic in 2 Tbsp olive oil until tender.
Add 1lb uncooked medium shrimp, peeled and deveined, 1 (4 oz) can green chilies, ¼ tsp chili powder,¼ tsp ground cumin, ¼ salt. Cook until shrimp turns pink. Stir in 8oz cubed cream cheese until melted. Take off heat.
Put 1/3 cup shrimp mixture down center of 8 (6” flour) tortillas ~ roll up and place seam side down in dish. Top with 1 ½ cup salsa, sprinkle with 8oz shredded Monterey jack (or Mexican blend) cheese – bake in preheated oven for ~20 min. ~ top with cilantro and olives if desired. I served this dish with chips and salsa – a huge hit!
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May 19, 2011
Lemon Garlic Shrimp with Basil
One food item that I make sure to purchase when it goes on sale is bagged frozen shrimp. Found in the freezer aisle next to the fish sticks and other frozen seafood, you have a choice of precooked or raw. I prefer to buy the raw, peeled and deveined tail-on shrimp. If the sale is buy one get one free, I put one of each in my cart. Already cooked frozen shrimp is great to have on hand for impromptu shrimp cocktail when guests stop by (keep a jar of cocktail sauce in your pantry), or for my version of speedy shrimp tacos (recipe below). Since most shrimp sold at the seafood counter has been previously frozen and then thawed, the shrimp from the freezer aisle is a fresher (and less expensive) option since it is flash frozen at the source. Another bonus ~ cooked shrimp lasts up to 2 months in your freezer and raw up to 6 months. Perfect quick cooking protein for last minute meals.
Frozen Shrimp Recipes
For my Mom’s birthday on May 10th (coincidentally also National Shrimp Day), I had planned a meal that included shrimp enchiladas. The temperature had climbed to a sticky 87 degrees and the thought of eating a hot dish lost its appeal. With a few modifications and some items I had on hand, I made speedy shrimp tacos.
- Defrost ¾ pound frozen cooked shrimp under cold running water – remove tails and place on paper towels to remove excess moisture – set aside – warm four 6” flour or corn tortillas according to package directions then wrap to keep warm - heat 2 Tbsp of extra virgin olive oil and 1 Tbsp TSG Outrageously Garlic in a sauté pan over medium-low to medium heat until seasoning has softened and flavor has infused into the oil ~5 min – add shrimp to sauté pan and quickly toss in garlic mixture ~45 seconds – spoon shrimp mixture down center of warmed tortilla – garnish with shredded lettuce, cheese, chopped tomato and cilantro – serve with chips and salsa
toss the shrimp in the olive oil and garlic seasoning just until coated
How good does this look? Easy and delicious!
- Shrimp and pasta are a perfect combination of protein and carbs. Try TSG Lemon Garlic Shrimp and serve over spaghetti or any pasta you have on hand. Feel free to customize this recipe to your family’s tastes. Substitute whole grain pasta for traditional and/or basil for the parsley.
What is your favorite way to use frozen shrimp?
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May 12, 2011
Inspired by watching Kate Middleton’s fairytale wedding to Prince William, I thought it would be royally fun to have a tea party — fancy hats and pearls optional! According to legend, the creator of afternoon tea was the Duchess of Bedford. Back in the mid 1800’s, your meals consisted of a large breakfast, a very light lunch and a late supper (8-9PM). The Duchess became hungry around four o’clock every afternoon and began to suffer from “a sinking feeling.” To make herself feel better, she started snacking on sandwiches and a pot of tea in the late afternoon. This lead the Duchess to invite friends over to join her in the afternoon for tea, simple sandwiches and assorted sweets. This became so popular that other ladies copied her and started inviting their friends over for afternoon tea.
Tea Party Menu
An easy and fun way to entertain — the sandwiches can be made a couple hours ahead of time and kept in the fridge (cover loosely) and the desserts can be made the day before. And since this is a tea party, you are not required to serve a full meal.
- Tea Sandwiches – These dainty sandwiches are traditional afternoon tea fare. Make a vertical and horizontal cut across the sandwich to make four small square tea sandwiches.
- TSG Smoked Salmon Tea Sandwiches – follow the instructions for Over-The-Edge Smoked Salmon Appetizer ~ mix all the ingredients together ~ chill ~ spread on white sandwich bread ~ trim the crusts and cut into pieces
- TSG Cucumber Sandwiches – follow the instructions for Great Caesar’s Ghost Spread ~ spread on white or pumpernickel bread and add cucumber slices ~ trim the crusts and cut into pieces.
- Tea – serve an English Breakfast or Earl Grey tea — offer lemon slices, sugar, and milk (cream is too heavy for tea). Don’t worry if your tea cups are not matching!
- I will be decorating my table with the frog tealight holders from PartyLite — this frog may not turn into a prince, but he sure is cute!
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May 5, 2011
As April comes to an end, my thoughts immediately turn to sun filled days, chilled drinks, and salsa! In addition to the celebration of Cinco De Mayo, May is also National Salsa Month. I can’t think of a better reason to invite friends over for a fabulous fiesta right at home — no passport needed! Our TSG Black Bean and Corn Salsa and Mango Peach Salsa will get the party started in no time. Delicious on their own served with chips or dippers, these salsas are also great recipe starters. Below are a couple menu ideas that will have your guests saying Ole!
Friday Night Fiesta for Friends
Cut the quesadillas into wedges for easy serving.
Saturday Sangria Party
Can’t decide which Sangria to make? Make both and have your friends vote for their favorite.
- Mango Peach Soft Tacos — a tasty twist that can be served as a taco or burrito.
- Simple Mexican Rice
- Leafy Green with Orange & Avocado — use queso fresco (found in your grocery store’s imported cheese case) for the cheese
- Cream Caramel Vanilla Pudding — reminiscent of flan without all the work! Serve with cinnamon sugared tortillas for a memorable dessert.
- For the tortillas – Preheat oven to 350 ~ mix cinnamon and sugar to taste and put aside until ready to use ~ Spray flour tortillas with any cooking spray you have on hand or brush with melted butter ~ sprinkle cinnamon & sugar mixture over both sides of the tortillas ~ cut tortillas into strips or triangles ~ place on cookie sheet (do not overlap) and bake at 350 for about 5-7 minutes until the chips turn a light golden color ~ do not overbake! Cool chips before serving ~ can be made ahead and stored in an airtight container.
- Your favorite sangria recipe or try one of these – Basic Sangria Recipe or White Sangria Recipe
What’s your favorite way to fiesta?
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April 28, 2011
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Five new TSG products were unveiled at the PartyLite National Conference in Minneapolis last week and boy did they create quite the buzz (or bite!). Tantalizing recipes have also been developed to highlight these new TSG additions. Next time you hear “what’s for dinner” tempt your family with Creamy Fettuccine with Spinach, Crunchy Santa Fe Chicken Wings or Speedy Two Sisters Tacos. They might even offer to wash the dishes! Need new ideas for entertaining? How does Classic Quiche with Gruyére, Florentine Simmered Chicken and Puebla Style Pork in Mole sound? For dessert, Heavenly Coco-Nut Cheeseball or Layered Dark Chocolate Brownies with Peppermint Pecan Frosting are sweet endings to any meal. These desserts also travel well – perfect for visiting with friends. The above recipes are so new they are not even in the recipe box yet! Make sure to bookmark http://www.partylite.com/recipebox/RecipeBox.html and check back soon!
