recipe

moroccan lamb tagine

moroccan lamb tagine 2013-11-02 21:47:07 Save Recipe Print Ingredients 2 tablespoons extra virgin olive oil 3 tablespoons butter 3 pounds lamb stew meat, cut into 2-inch cubes 1 cup water 3/4 cup The Gracious Gourmet Balsamic Four Onion Spread pinch of stem saffron salt and freshly ground black pepper 1 cup sliced onion 7 ounces dried apricots 1/4 teaspoon ground cinnamon hot, cooked rice or couscous 1/4 cup slivered almonds, toasted Instructions Heat 1 tablespoon oil and 1 tablespoon butter in 6 – 8 quart saucepan over medium-high heat. Add half of lamb; brown well. Remove lamb with slotted spoon; reserve. Add another 1 tablespoon oil and 1 tablespoon butter to saucepan; brown remaining lamb. Add reserved lamb, water, Balsamic Four Onion Spread and saffron; season generously with salt and pepper. Bring to a boil, reduce heat to low, cover, and cook ½ hour. Stir in sliced onion. Continue to cook about an hour, or until meat is tender. Remove lid, increase heat to medium, stir in cinnamon and cook, stirring frequently, until sauce is reduced by half. Taste and season with more salt and pepper, if desired. Stir in dried apricots and remaining 1 tablespoon butter; heat through. Serve over hot cooked rice; sprinkle each serving with toasted almonds. (For best flavor, make a day ahead and refrigerate. Reheat and serve.) Notes Makes 6 servings. The Gracious Gourmet https://www.thegraciousgourmet.com/

prosciutto panini with balsamic four-onion spread

prosciutto panini with balsamic four-onion spread 2013-11-02 21:46:15 Save Recipe Print Ingredients 2 ciabatta sandwich rolls, sliced 1/4 cup The Gracious Gourmet Balsamic Four-Onion Spread 4 thin slices prosciutto (2 ounces) 2 slices provolone cheese (2 ounces) 2 tablespoons roasted red bell pepper strips (bottled or homemade) 4 fresh basil leaves Instructions Open sandwich rolls; spread 1 tablespoon Balsamic Four-Onion Spread on inside of both halves. Layer prosciutto, cheese, roasted bell peppers and basil on bottom half of roll. Top with top half. Heat non-stick griddle or large skillet over medium-high heat. Place sandwiches on griddle; top with brick wrapped in aluminum foil (or place food cans in large skillet to weigh down sandwiches). Cook 2 – 3 minutes, turn, weigh down with brick and cook another 2 minutes, or until roll is slightly crispy and cheese has melted. Slice and serve immediately. (Sandwiches can also be made in a panini press). Notes Makes 2 servings. The Gracious Gourmet https://www.thegraciousgourmet.com/

balsamic four-onion glazed pork chops

balsamic four-onion glazed pork chops 2013-11-02 21:44:21 Save Recipe Print Ingredients 2 tablespoons extra virgin olive oil 4 thick-cut center-cut pork chops (about 2 pounds) Salt and freshly ground black pepper 2/3 cup The Gracious Gourmet Balsamic Four-Onion Spread Instructions Heat oil in large skillet over medium-high heat. Add pork chops, brown on each side. Season with salt and pepper. Reduce heat to low. Spread The Gracious Gourmet Balsamic Four-Onion Spread on top of pork chops, cook 3 to 5 minutes, or until tender. Notes Makes 4 servings. The Gracious Gourmet https://www.thegraciousgourmet.com/

apple caramelized onion & bacon quiche

apple caramelized onion & bacon quiche 2013-11-02 21:43:03 Save Recipe Print Ingredients 1 9-inch frozen pie crust pastry in aluminum pan ½ cup The Gracious Gourmet® Apple Caramelized Onion Spread 5 sliced of thick bacon 4 beaten eggs 1 cup of half and half 3/4 cup of finely shredded sharp cheddar cheese Instructions Preheat oven to 350 degrees. Bake empty crust for 12 minutes to set. In a skillet, brown the bacon until crisp, remove it from the fat and let cool on plate lined with paper towels. Crumble bacon and place in the bottom of pie crust. In a large bowl, whisk together eggs, half and half and ½ cup of The Gracious Gourmet® Apple Caramelized Onion Spread. Pour egg mixture into the pie crust. Top with shredded cheddar cheese. Bake for 35-40 minutes or until you can insert a knife in the center and it comes out clean. (The edges of the crust can be covered with foil during baking if it begins to overly brown). Let quiche stand 10 minutes before serving. Notes Makes 6 servings. The Gracious Gourmet https://www.thegraciousgourmet.com/

apple caramelized onion flatbread

apple caramelized onion flatbread 2013-11-02 21:42:01 Save Recipe Print Ingredients 1 prepared thin pizza crust or flatbread (approximately 10 oz.) ½ cup The Gracious Gourmet® Apple Caramelized Onion Spread 1 cup grated Gruyere cheese 1 confit duck leg (5 oz.), shredded, or diced pieces of grilled chicken ½ tablespoon of extra virgin olive oil Instructions Spread The Gracious Gourmet® Apple Caramelized Onion Spread on the pizza crust or flatbread, leaving the edges open as a crust. Brush the edges with olive oil (optional). Top with shredded confit duck leg or grilled chicken and Gruyere cheese. Bake at 400 degrees for 13-15 minutes or until the cheese is slightly browned. Notes Makes 4 appetizer servings. The Gracious Gourmet https://www.thegraciousgourmet.com/

chicken artichoke pesto pasta

chicken artichoke pesto pasta 2013-11-02 21:38:50 Save Recipe Print Ingredients 6 oz. (dry weight) campanelle or fusilli pasta 3/4 pound chicken tenders 1½ teaspoons cornstarch 1 tablespoon extra virgin olive oil Salt and freshly ground black pepper 1 jar (7 ounces) The Gracious Gourmet Lemon Artichoke Pesto 3 tablespoons cream 1 cup diced frozen artichoke hearts, thawed 2 tablespoons grated Parmesan cheese Instructions Cook pasta according to package directions. While pasta cooks, toss chicken tenders with cornstarch. Heat olive oil in large non-stick skillet over medium-high heat. Add chicken, cook, turning occasionally, 3 - 4 minutes. Season with salt and pepper. Stir in Lemon Artichoke Pesto and cream. Stir in artichoke hearts. Cook 1 minute, or until chicken is done. Drain pasta; stir into chicken mixture. Divide onto serving plates; top each serving with Parmesan cheese. Serve immediately. Notes Makes 2 to 3 servings. The Gracious Gourmet https://www.thegraciousgourmet.com/

lemon artichoke pesto dip

lemon artichoke pesto dip 2013-11-02 21:37:09 Save Recipe Print Ingredients 1/2 cup The Gracious Gourmet Lemon Artichoke Pesto 2 tablespoons mayonnaise Dash cayenne pepper 2 tablespoons grated Parmesan cheese Instructions Stir together Lemon Artichoke Pesto, mayonnaise and cayenne pepper. Cover and chill at least 1 hour to blend flavors. Serve with crudites and bread sticks. Notes Makes about 2/3 cup. The Gracious Gourmet https://www.thegraciousgourmet.com/

seafood artichoke pesto gratin

seafood artichoke pesto gratin 2013-11-02 21:23:52 Save Recipe Print Ingredients 1/4 pound fresh crab meat 1/4 pound cooked bay shrimp 6 tablespoons The Gracious Gourmet Lemon Artichoke Pesto 2 tablespoons grated Parmesan cheese Instructions Stir together crab, shrimp, and Lemon Artichoke Pesto. Divide between two 1-cup shallow baking dishes. Sprinkle with Parmesan cheese. Place dishes in shallow pan. Broil about 6 minutes, or until bubbling and hot. Serve with lightly toasted baguette slices as an appetizer or a main dish. Notes Makes 4 appetizer servings or 2 main dish servings. The Gracious Gourmet https://www.thegraciousgourmet.com/

Sally’s hatch chile guacamole

Sally's hatch chile guacamole 2013-11-02 21:17:36 Save Recipe Print Ingredients 3 ripe Haas Avacados Juice of one lime ½ jar The Gracious Gourmet® Hatch Chile Pesto 1 bunch of scallions, green part only finely sliced 1 teaspoon sea salt Instructions Peel, seed and coarsely mash the avocados. Add the other ingredients and mix well, being careful not to break up the avocados too much. Refrigerate a couple of hours to meld flavors and serve with tortilla or pita chips. The Gracious Gourmet https://www.thegraciousgourmet.com/

hatch chile chicken tortilla soup

hatch chile chicken tortilla soup 2013-11-02 21:15:54 Save Recipe Print Ingredients 5 cups chicken broth 1/2 pound boneless skinless chicken breast (chopped in small pieces) 1 can petite diced tomatoes with juice (14 oz. can) 1/2 jar The Gracious Gourmet Hatch Chile Pesto salt and black pepper to taste 1-2 cups tortilla chips (broken) 1 cup finely shredded cheddar cheese for garnish 1/2 cup sour cream for garnish (optional) Instructions Place first four ingredients in a three quart saucepan. Bring to a boil then turn down the heat to a simmer and cook until chicken is done (8-10 minutes). Adjust salt and pepper, if necessary. Spoon soup into deep bowls and garnish with broken tortilla chips, shredded cheddar cheese and a swirl of sour cream, if desired. Makes four servings. The Gracious Gourmet https://www.thegraciousgourmet.com/