Cucumber Salad Extravaganza!!

Lisa Phillips
We decided to do a test kitchen on Cucumber Salad Recipes recently. It's always a fun time experimenting with different flavors and combinations, and seeing what tastes the best. Well, we had a first this time. We have TWO recipes that we just couldn't decide between. So, you get two for the price of one!! These are both pure and simply delicious. The Cucumber Melon Recipe is light and sweet, while the Dilly Cucumbers are reminiscent of a fresh summer pickle. Try both, they really are a fresh, healthy treat!

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Honey Dijon Chicken Salad with Avocado and Bacon

Lisa Phillips
This is the kind of salad that makes you want to drool just looking at it. Chicken, bacon, tomatoes, avocado, onion, yum. Don't be intimidated by a good marinade either, especially when you can just use our vinaigrette kit! It is the marinade and the dressing for this salad. We highly recommend giving this a try!

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Habanero Mojo Hummus

Lisa Phillips

I always felt intimidated at the thought of making my own hummus. What are chickpeas and garbanzo beans?! Tahini?? Friends, it is SO much easier to make hummus than I thought. And since it's cold outside, we decided to kick up the heat a notch and make a hummus recipe with a kick. This stuff is amazing. I made it this morning to photograph and we've been snacking on it all day. As a matter of fact, we were so inspired, we've decided to carry garbanzo beans and tahini in the store. So now, you can stop in and pick up all your hummus supplies at the mercantile.  Yum to the yum!

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Thai Chicken Wrap

Lisa Phillips

We are super excited about the launch of our new Vinaigrette Kits. This recipe is an easy and delicious way to enjoy a restaurant-quality meal right from your own kitchen. Our vinaigrette kits make it so easy. Make sure you check them out!

 

Thai chicken wrap

1 cup cooked and sliced chicken breast

2 cups shredded coleslaw mix

1/4 cup dry roasted peanuts, coarsely chopped

2 flat bread wraps

1 Thai Balsamic Vinaigrette Kit - Purchase at Blue Skye Mercantile

Prepare Thai Balsamic Vinaigrette Dressing according to instructions.

Lay wraps flat and divide the chicken and coleslaw mix and peanuts between the two wraps. Drizzle with balsamic vinaigrette to taste. Roll wraps up and enjoy!

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Jalapeño Popper Chili

Lisa Phillips

It's a little chilly out there, friends! What better way to warm up than with a comforting bowl of chili. This is a tasty spin on a classic. If you love the classic jalapeno/cream cheese combo, you will die for this. Give it a try!

 

Jalapeño Popper Chili

4 tablespoons Jalapeño Lime Olive Oil

½ red onion, chopped

One red bell pepper, chopped

½ a jar of sliced jalapeños

3 cloves garlic, minced

One pound ground beef

One package taco seasoning

One 14.5 oz can black beans, drained and rinsed

One 14.5oz can pork ‘n beans

One 14.5 oz can stewed tomatoes with juices

One cup salsa

¾ cup beef broth

Juice of 2 limes

4 slices of bacon, cooked and chopped.

4 ounces cream cheese

Shredded sharp cheddar cheese, crumbled bacon, sour cream and fresh cilantro, optional. 

Add Jalapeno Lime Olive Oil to a large heavy-bottomed pot and bring to medium heat. Sauté onion, bell pepper, and garlic until tender. Add ground beef and cook until no longer pink. Add in the beef broth and taco seasoning, cook 5 minutes until thickened slightly.

Add the beans, stewed tomatoes, salsa and lime juice. Bring the chili to a simmer and cook for 30 minutes to allow flavors to blend.

Add cream cheese and bacon, stir until melted and creamy. Serve with Cheddar Cheese, bacon, sour cream, and fresh cilantro.

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Peach Pecan Praline Fluff Salad

Lisa Phillips

It's almost time for the holidays again, and I don't know about you, but my family get-togethers usually always include one or more of those salads that aren't really salads and aren't really healthy, but they taste good, so we call them salads so we can feel better about eating them. This Peach Pecan Praline Fluff Salad is a great addition to your family's dessert table. The pecans along with the pecan praline balsamic and the peaches with the light and bright peach balsamic are a delicious combination. This recipe is what we like to call a classic with a dash of class.

 

Peach Pecan Praline Fluff Salad

2 tablespoons Peach White Balsamic Vinegar

2 tablespoons Pecan Praline White Balsamic Vinegar

1 8-oz package cream cheese, softened

1 cup powdered sugar

1 12-oz carton whipped topping

1 small 3 oz box peach gelatin mix

2 – 14 ounce cans diced peaches

2 cups mini marshmallows

½ cup chopped pecans

Beat cream cheese and powdered sugar with a hand mixer until smooth. Stir in whipped topping and peach gelatin.

Drain peaches. Stir peaches and balsamics into mixture. Fold in marshmallows.

Chill at least 2 hours, add pecans in just before serving.

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Sausage & Apple Stuffed Tuscan Acorn Squash

Lisa Phillips

It's squash season, friends! If you are like me, you love squash, but just can't think of enough different things to do with it. It's delicious by itself, sure, or roasted with some veggies, but I love new and unique ways to enjoy squash, and this recipe certainly fits the bill. The sweet sausage, the tart apples, nutty Pecorino Romano cheese, and finished off with a drizzle of our Tuscan Balsamic Vinegar for a little extra tang, this recipe will quickly become one of your favorites!

 

Sausage & Apple Stuffed Tuscan Acorn Squash 

Ingredients:

 2 medium sized acorn squash

1 pound ground sweet Italian sausage

3 cups chopped tart apples

1-1/4 cup shredded Pecorino Romano cheese, divided

¼ cup Italian Herb Olive Oil

6 tablespoons butter

¾ cup Italian seasoned breadcrumbs

2 cups chicken stock

½ tsp Smoked Bacon Sea Salt

3/4 tsp black pepper, divided

2 tsp dried sage

4 tbsp Tuscan Balsamic Vinegar

 Preheat oven to 400 degrees.

Cut the acorn squash in half lengthwise and scoop the seeds out with a metal spoon. Season the squash with 2 tbsp of olive oil, the smoked bacon sea salt, and ¼ tsp of black pepper. Turn the squash cut side down on a baking tray. Bake in for 400 degrees for 35-40 minutes.

 Sauté the sausage in 2 tbsp of the olive oil over medium heat, using a wooden spoon to break up any large pieces. After around 10 minutes, add in the chicken stock, sage, and ½ tsp of pepper. Scrape the bottom of the pan with a wooden spoon to dislodge all the flavorful brown pieces.

Add the chopped apples and 2 tbsp of butter to the pan and cook for 3 minutes to let the butter melt. Add 1 cup of the Pecorino Romano cheese and the breadcrumbs to the pan and mix it all together well. The mixture will be wet.

When the acorn squash have finished baking, turn them back over. They should be soft when pierced with a fork. Stuff the squash with the sausage and apple mixture, pile on as high as you can.

Add 1 tbsp of butter on top of each squash. Lightly cover with foil and bake for 35-45 minutes at 400 degrees, or until the flesh of the squash is nice and tender and mixture is baked through.

Top with remaining ¼ cup shredded Pecorino Romano cheese, drizzle each squash half with 1 tbsp Tuscan Balsamic Vinegar and serve.

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White Truffle Parmesan Grilled Corn

Lisa Phillips

It's Sweet Corn Season! Obviously, sweet corn is delicious all by itself, or with a little butter and salt. But if you are looking for some variation, this little recipe is a great way to jazz up something already amazing. You can pick up the white truffle olive oil right here at the mercantile.

White Truffle Parmesan Grilled Corn

4 ears of corn, shucked

1/3 cup freshly shredded Parmigiano-Reggiano

1/4 cup White Truffle Olive Oil

1 TBSP fresh lemon juice

½ teaspoon garlic powder

Dash each of Salt and pepper

Preheat grill to 400 degrees.

Mix together the White Truffle Olive Oil, lemon juice,  garlic powder, and salt and pepper. Brush mixture on corn.

Grill Corn for 15 minutes.

Brush the corn with the olive oil mixture again, grill another 10 minutes.

Transfer corn to platter and sprinkle with the Parmigiano-Reggiano. Garnish as desired. Serve immediately.

 

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Roasted Garlic Sugar Snap Peas

Lisa Phillips

Isn't garden season great? If you're like me, a garden is like your own personal salad bar, and sugar snap peas are one of the best treats. I'm lucky if any even make it in the house at all! But, if they do, and I highly recommend exercising restraint, because this recipe takes something delicious and makes it even MORE delicious. Hard to believe, I know. But Soooooooo true. I used Roasted Garlic Olive Oil, but really any variety of garlic olive oil works great. This recipe is so easy and delicious, you will be making this on the regular, I promise!

 

Roasted Garlic Sugar Snap Peas

1 pound sugar snap peas, stems removed

3 TBSP Roasted Garlic Olive Oil

1 TSP sea salt

¼ TSP black pepper

1/2 teaspoon garlic powder 

Preheat oven to 450 degrees. Rinse and dry sugar snap peas. Add peas to large mixing bowl, pour olive oil over the top. Toss to coat. Add sea salt, pepper, and garlic powder and toss again until the peas are evenly coated. Place peas on a baking sheet in a single layer.

Bake at 450 degrees for 10-15 minutes, or until peas are lightly browned and crispy.

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Irish Steak Stew

Lisa Phillips

This stew will warm the even the coldest Leprechaun right up! Guinness Beer and Salt Sisters Steak Seasoning along with the mushroom lovers olive oil give this stew a rich and earthy flavor the whole family will enjoy.

Irish Beef Steak Stew

2 tbsp mushroom lovers olive oil

1.5-2 lbs beef stew meat

1 medium onion, chopped roughly

2 tsp Salt Sisters Steakhouse Seasoning

Salt and pepper to taste

2 cups beef stock, divided

2 tbsp cornstarch

1 can Guinness or other stout beer

2 bay leaves

4 sprigs chopped fresh thyme or 1 tsp dried thyme

1 clove minced garlic

4 medium carrots

4 medium red potatoes

½ cup frozen peas

Rub Salt Sisters Steak Seasoning, salt & pepper over stew meat and let sit for 15 minutes. Heat olive oil in a large Dutch oven or soup pot and brown the beef chunks, half at a time over medium heat until golden and nicely crusted.

Move the browned beef to one side of the pot and lower the heat. Add in chopped onions and thyme, cook over low heat for 8-10 minutes until tender and fragrant. Add in minced garlic and cook briefly for around 30 seconds.

Add the cornstarch to the beef and stir to coat. Add 1 cup of beef stock and scrape the bottom of the pot with a spatula to release the brown bits at the bottom. Add the Guinness and bay leaves, turn the heat up and bring to a boil. Reduce heat and simmer for 1 hour.

Add carrots and potatoes to the pot, stir, and add in the last cup of beef broth. Cover and continue cooking for an additional hour. Add peas in and cook uncovered for an additional 30 minutes.

Serve sprinkled with some fresh parsley if desired.

Originally published March 4, 2020

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