recipe

hatch chile pesto omelet

hatch chile pesto omelet 2013-11-02 21:14:37 Save Recipe Print Ingredients 8 large eggs, beaten ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1 tablespoon extra virgin olive oil ½ cup The Gracious Gourmet® Hatch Chile Pesto ½ cup chopped fresh tomato ⅓ cup shredded cheddar cheese or crumbled goat cheese Chopped fresh cilantro (optional) Instructions Beat eggs together with salt and pepper. Heat oil in 10-inch non-stick skillet over medium-high heat. Add eggs to pan. Cook, lifting edges with spatula to let uncooked eggs flow underneath, about 3 minutes, or until almost set. Sprinkle ¼ cup cheese and tomatoes onto one half of omelet in the pan. Using spatula, flip the empty half of the omelet over filling. Cook 1 to 2 minutes. Warm ½ cup The Gracious Gourmet® Hatch Chile Pesto in microwave-safe dish for 30-45 seconds on high in the microwave. Flip omelet out onto serving platter; top with Hatch Chile Pesto and sprinkle with remaining cheese and a little cilantro if desired. Notes Makes 1-2 servings. The Gracious Gourmet https://www.thegraciousgourmet.com/

hatch chile pesto pasta

hatch chile pesto pasta 2013-11-02 21:13:15 Save Recipe Print Ingredients ½ cup The Gracious Gourmet® Hatch Chile Pesto ½ pound penne, fusili or rotini pasta ½ cup heavy cream ½ cup of grated parmesan cheese Instructions Cook pasta in plenty of salted boiling water until tender. Drain and return to the pot. Over medium heat, add ½ cup of The Gracious Gourmet® Hatch Chile Pesto and the cream to the pasta. Stir until well combined and hot, 2-3 minutes. Divide into four individual bowls and sprinkle each with a heaping tablespoon of parmesan. Serve immediately. Notes Makes 4 appetizer servings. The Gracious Gourmet https://www.thegraciousgourmet.com/

mixed green salad with garden tomato pesto vinaigrette

mixed green salad with garden tomato pesto vinaigrette 2013-11-02 21:11:34 Save Recipe Print Ingredients 2 tablespoons The Gracious Gourmet Garden Tomato Pesto 2 tablespoons balsamic vinegar Salt and freshly ground black pepper 4 cups mixed baby salad greens Instructions Whisk together Garden Tomato Pesto and balsamic vinegar. Season to taste with salt and pepper. Toss gently with greens. Notes Makes 2 – 3 serving The Gracious Gourmet https://www.thegraciousgourmet.com/

garden tomato pesto wraps

garden tomato pesto wraps 2013-11-02 21:10:10 Save Recipe Print Ingredients 2 burrito sized flour tortillas (10-inch) 1/4 cup The Gracious Gourmet Garden Tomato Pesto 1/2 cup chopped roasted red bell peppers 1/4 cup coarsely chopped fresh basil 1/2 cup shredded smoked Mozzarella cheese Instructions Spread each burrito with 2 tablespoons Garden Tomato Pesto. Sprinkle each with red bell peppers, basil and cheese. Roll up; cut in half. Notes Makes 2 servings. The Gracious Gourmet https://www.thegraciousgourmet.com/

garden tomato pesto bean salad

garden tomato pesto bean salad 2013-11-02 21:09:07 Save Recipe Print Ingredients 1 pound fresh green beans, halved crosswise and blanced (or frozen, thawed) 1 cup drained & rinsed canned kidney beans 1 cup drained & rinsed canned black beans 1 cup drained & rinsed canned garbanzo beans 1/2 cup chopped red onion 1/2 cup The Gracious Gourmet Garden Tomato Pesto 3 tablespoons red wine vinegar 2 tablespoons extra virgin olive oil Salt and freshly ground black pepper 2 tablespoons chopped fresh basil Instructions Combine beans and red onion in large serving bowl. Whisk together Garden Tomato Pesto and vinegar in small bowl; toss with beans. Season generously with salt and pepper. Cover and chill several hours or overnight. Toss with basil and serve. Notes Makes 6 servings. The Gracious Gourmet https://www.thegraciousgourmet.com/

mango pineapple ice cream

mango pineapple ice cream 2013-11-02 21:08:02 Save Recipe Print Ingredients 1/2 cup The Gracious Gourmet Mango Pineapple Chutney, chilled 1 tablespoon golden rum or tequila 1 pint premium vanilla or ginger ice cream, softened slightly Instructions Stir Mango Pineapple Chutney and rum into ice cream. Freeze until firm. Notes Makes about 2-1/2 cups The Gracious Gourmet https://www.thegraciousgourmet.com/

mango pineapple tartlets

mango pineapple tartlets 2013-11-02 21:07:15 Save Recipe Print Ingredients 1 package (15 count) Athens® Mini Fillo Shells 8 tablespoons softened brie cheese without the rind 5 tablespoons The Gracious Gourmet Mango Pineapple Chutney 3 tablespoons toasted chopped macadamia nuts Instructions Bake the fillo tartlets in a preheated 350° oven for about 5-7 minutes until nicely browned. Remove and cool. Add 1½ teaspoons brie to each tartlet shell. Spoon 1 teaspoon of The Gracious Gourmet Mango Pineapple Chutney over the cheese in each tartlet. Sprinkle each with ½ teaspoon of toasted chopped macadamia nuts. Serve immediately. Notes Makes 12 appetizers, (allow 2 – 3 per serving). The Gracious Gourmet https://www.thegraciousgourmet.com/

mango pineapple & cheese tortilla roll-ups

mango pineapple & cheese tortilla roll-ups 2013-11-02 21:06:10 Save Recipe Print Ingredients 2 flour tortillas (8-inch) with edges cut off to make the tortillas square 1/4 cup (about 2 ounces) goat cheese or Brie, softened 6 tablespoons The Gracious Gourmet Mango Pineapple Chutney 2 tablespoons minced macadamia nuts Instructions Spread each tortilla with 2 tablespoons goat cheese or Brie. Spread thin layer of 3 tablespoons Mango Pineapple Chutney on top. Sprinkle 1 tablespoon macadamia nuts on top. Roll up tightly*; with serrated knife, slice into 3/4-inch rounds. Notes Makes 14 to 16 appetizers, (allow 3 – 4 per serving). The Gracious Gourmet https://www.thegraciousgourmet.com/

tropical cheesecake

tropical cheesecake 2013-11-02 21:05:26 Save Recipe Print Ingredients 1/2 cup finely chopped roasted macadamia nuts 1 purchased cheesecake (9-1/2 – 10 inches) 1/4 cup sweetened flake coconut 3/4 cup The Gracious Gourmet Mango Pineapple Chutney Instructions Sprinkle macadamia nuts in a one-inch ring around outer top edge of cheesecake. Sprinkle coconut inside the ring of macadamia nuts. Spread Mango Pineapple Chutney over remaining top of cheesecake. Cut into wedges to serve. Notes Makes 12 to 16 servings. The Gracious Gourmet https://www.thegraciousgourmet.com/

halibut with mango pineapple chutney

halibut with mango pineapple chutney 2013-11-02 21:03:54 Save Recipe Print Ingredients 4 halibut steaks (about 1-inch thick) or other firm white fish or salmon (about 2 pounds) 1 tablespoon extra virgin olive oil 3/4 cup The Gracious Gourmet Mango Pineapple Chutney, warmed 2 tablespoons finely chopped fresh cilantro 3 tablespoons chopped macadamia nuts Instructions Pre-heat broiler. Spray broiler pan and rack with cooking spray. Place halibut steaks on broiler rack; brush each with a little olive oil. Broil on second-from-top rack, 7 minutes. Turn steaks over. Spread about a tablespoon Mango Pineapple Chutney over each steak. Continue cooking another 5 – 8 minutes, or until fish flakes easily with a fork. Do not overcook. Transfer to plates; top each with cilantro and macadamia nuts. Serve with remaining Mango Pineapple Chutney. Notes Makes 4 servings. The Gracious Gourmet https://www.thegraciousgourmet.com/