Sunday, October 12, 2014

S'mores Dip - "Sending you S'more love from Seven Bites"




Ingredients 
6 oz. mini bowls
4 tablespoons of Semi Sweet chocolate chips per cup
1/4 cup of mini marshmallows (or as many mini marsmellows fill the bowl)
2 large pieces of graham crackers to dip

Directions: 
1. Preheat oven to 400 degrees
2. Melt chocolate in micorwave for about 45 seconds. Remove from microwave and stir. Place in microwave for another 15 seconds until melted
3. Place mini marshmellows on top of the melted chocolate and place in oven for about 5-7 minutes until the marshmellows are golden brown 
4. Use graham crackers to dip into the S'more dip! Eat right away!

**For a large party, place 2 bags of semi sweet chocolate chips (12 oz. bag) in a large microwave safe bowl and melt in microwave. Once melted, Place 1 1/2 bags of mini marshmallows (8 oz. bag) over the chocolate. Place the bowl in oven at 400 degrees for about 5-7 minutes. Use 1 box of graham crackers (14.4 oz box) to use for dipping! Eat right away! 

Monday, October 6, 2014

Glazed Honey Tahini Potatoes

Tahini isn't just for dipping bread...  
Soom has created a Tahini (Pure Sesame Butter), that can be added to any dish.  We decided to add some extra flavor to our potatoes by using a couple tablespoons of Soom Tahini.  Thank you for sending us a sample of this product.  
If you'd like to get this product you can click here, or you can enter our SOOM GIVEAWAY on our FB page for a chance to win some FREE Tahini.  Who doesn't like free food?? Our GIVEAWAY will start today, October 6th and end in 1 week. (October 12th). Must be a US Resident 
How to win? "Like" our page on Facebook and this post...that's all!  2 CLICKS for a chance to WIN
Click here to like the post: Soom Foods FB Post
Serving: 8

Ingredients
3 Medium potatoes
1 tablespoon of garlic powder
1/2 cup of olive oil
2 tablespoons of Soom Tahini Butter
1/2 teaspoon of salt
2 tablespoons of paprika
1 cup of cream

Directions
1. Pre heat oven to 400 degrees
2. Thinly slice potatoes
3. Place potatoes in a large bowl. Sprinkle about 1 tablespoon of paprika and pour 3 tablespoons of olive oil over potatoes.  Mix well. 
4. Take a large frying pan and coat with a thin layer of olive oil.  Place sliced potatoes in the frying pan on a medium-high heat. (Since there are many potato slices, this step will have to be repeated).
5. While the potatoes are in the frying pan, sprinkle a little paprika.  Continue to add olive oil when needed. Flip potatoes over in order that each side evenly cooks.  Once potato slices begin to brown, remove from the pan and lay flat in a baking dish. (I used a 9 x 13 Pyrex dish)
5. When all potato slices are placed in the baking dish, set aside. 
6. In a saucepan, pour cream and tahini butter on a medium-high heat.  Stir well. 
7. Once sauce begins to bubble, evenly pour over potatoes. 
8. Drizzle honey and salt over potatoes.
9. Place in the oven for 20 minutes.



Wednesday, September 17, 2014

Sautéed Butternut Squash Pasta


Serving: 6

Ingredients
1 lb. of angel hair pasta
1 pint of cherry tomatoes 
2 cups of frozen cubed butternut squash 
1/2 cup of olive oil 
1/3 cup of white wine
3 tablespoons of milk
1 cup of parmesan cheese

Directions
1. Cook pasta as directed from box. Set aside and let cool
2. Wash cherry tomatoes and cut each in half
3. In a saucepan, sauté the cherry tomatoes in the olive oil. Once the consistency of the cherry tomatoes have become soft enough that they are considered to be "mushy", place the butternut squash in the saucepan
4. After about 5 minutes, add the white wine to the cherry tomatoes and butternut squash and leave on medium low until the wine has cooked down
5. Blend the cherry tomatoes and butternut squash with an immersion blender. Add milk to create a creamy consistency 
6. Once placing the tomatoe-buttnernut squash sauce onto the pasta, place cheese to your liking
-Serve warm-

Sunday, August 31, 2014

Strawberry Cooler


Serving: 4

Ingredients
24 oz. of strawberries
6 oz. of Fresca 
1 lime

Directions
1. Clean strawberries and place in blender with Fresca and juice from one lime
2. Blend to desire consistency 
3. Serve chilled

Creative tip: Dress up by using Moscato instead of Fresca.  Cheers!

Thursday, August 21, 2014

Root Beer Float

Serving: 1

For all of you gluten free and non-gluten free eaters, here's a fun summer drink to try out...

Ingredients:
2 scoops of Vanilla Ice Cream
1 12. fl. oz. bottle of Virgil's Gluten Free Root Beer 

Directions: 
1. Place 2 scoops of vanilla ice cream in a 10.5 oz cup
2. Fill the rest of the cup with Virgil's Gluten Free Root Beer. If using a full bottle of Virgil's Gluten Free Root Beer (in a larger cup), use 3 scoops of vanilla ice cream
~The perfect recipe on a hot summer day~

Tuesday, August 12, 2014

Stella Wings

20 wings (cut in half)
1/4 cup of olive oil
1/4 teaspoon of salt
1/4 teaspoon of pepper
1-1/2 cup of all-purpose flour
1/2 cup of Stella Artois beer
1 cup of barbecue (original flavor) barbecue sauce

Directions
1. Pre-heat oven to 350 degrees
2. Place the wings in a mixing bowl.  Pour olive oil and a couple pinches of salt/pepper over the wings. Mix.
(**Save some olive oil for the sauce)
3. In a jumbo size (Ziploc) bag, pour flour.  Add the wings into the bag, and seal bag. Shake well.
4. Spray a baking sheet with cooking spray.  Place wings on the baking sheet (shake excess flour off of the wings).  No need to leave space between each wing, when placing them on the baking sheet.
5. Spray cooking spray on top of wings as well.
6. Place in the oven for 30 minutes.
7. Take the wings out and flip them over.
8. Place in the oven for an additional 30 minutes.
9. When the wings are baking for the remainder 15 minutes...it's time to make the sauce! (Please see bottom for instructions)
10. Once you take the wings out, place in a bowl.  Heat sauce just before pouring them on the wings.
11. Pour 3/4 of the sauce mixture, and stir. Add more if desired.
12. Once wings are mixed in the sauce, place back on the baking sheet.  They do not need to be laid out perfectly.
13. Put in the broiler for about 2-3 minutes until crispy. Make sure not to leave them in for too much longer or else they will burn.

~Sauce~
1. In a small pot, pour the barbecue sauce, Stella, and 2 tablespoons of olive oil. 
2.  Heat on a medium-high, until sauce begins to bubble.
3.  Stir for 3 minutes. 
4.  Let cool.

Monday, July 28, 2014

Hearts of Palm Salad


Serving: 4
Ingredients
Plum tomatoes (1 pint)
Hearts of Palm (14 oz can)
1 Avocado
1 cup of pitted green olives
1 bunch of Scallions
1/4 cup of Lemon Juice
Pepper to taste

Directions
1. Slice tomatoes and green olives in half.  Place in a bowl.
2. Slice avocado and hearts of palm into bite size pieces and place in the bowl.
3. Dice scallions and add to salad.
4. Pour lemon juice and pepper to taste over the salad. Mix well.