Chew Review: Made In Napa Valley

Recently I got a great opportunity to try some glazes and dips from Made in Napa Valley! Never heard of em’?

“Tulocay & Company is rapidly becoming one of the leading all natural food companies in the United States. The company was founded in 1993 with a single product: etched olive oil decanters, which it sold to wineries, hotels, and other private label customers. The success of this business led to Tulocay’s first foray into food manufacturing, an array of olive oils and vinegars created for leading specialty food retailers, including Crate & Barrel, Pier 1, and Dean & Deluca.

In 2001, Tulocay took a significant leap forward when it established the Made In Napa Valley brand, a line of high-end gourmet food products. Today, the line includes dipping oils, flavored vinegars, marinades, simmer sauces, rubs and tapenades. The Made In Napa Valley product line has been enthusiastically received by gourmet food lovers around the country, and was recognized as the Outstanding Product Line of 2004 by the National Association of the Specialty Food Trades (NASFT).”

I got to pick a handful of products I wanted, so I chose them envisioning how I could use them in a meal(and of course one treat!). Check it out!

 Roasted Onion Balsamic Grill Sauce

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“We’ve done the work for you on this one by roasting the onions to get that sweet, rich flavor that requires patience and time. Balsamic adds another layer of bright flavor that caramelizes when grilled.”

RECIPE

Roasted Onion Balsamic Root Veggies

Ingredients:

• 2 c baby carrots
• 1 c sliced parsnips
• 1/4 c sliced white onion
• 1/2 c sliced roasted red bell peppers, from jar
• 3 Tbsp Roasted Onion Balsamic Grill Sauce
• 1 tsp fennel seeds
• 1/2 tsp pepper

Directions:

• Place all veggies, seasonings, and sauce in a bowl and toss to coat.
• Add to a skillet on medium heat and sauté for 3 minutes. Add in a splash of water, lower heat to low, cover and let steam until fork tender (6-8 min).

Sweet & Spicy Mustard

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“Who doesn’t love a sweet & spicy mustard, especially with the addition of chardonnay? It is a favorite component for a dipping sauce for egg rolls or pot stickers when combined with soy sauce and rice wine vinegar.”

RECIPE

Tuna Burgers with Sweet and Spicy Mustard

Ingredients:

2  tablespoons  nonfat mayonnaise

2  tablespoons Sweet and Spicy Mustard + more for spreading on buns

1  egg white

2  (6 1/8-ounce) cans albacore tuna in water, drained and flaked

1/2  cup  dry breadcrumbs, divided

1/4  cup  chopped green onions

4  (1 1/2-ounce) hamburger buns, split—I used light wheat buns.

4  lettuce leaves

4  slices tomato

4  slices sweet onion

Directions:

• Combine first 3 ingredients in a medium bowl, and stir well. Add tuna, 1/4 cup breadcrumbs, and green onions; stir well. Divide mixture into 4 equal portions, shaping each into a 4-inch patty. Press the remaining breadcrumbs evenly onto both sides of patties.
• Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add patties; cover and cook 3 minutes. Carefully turn patties over; cook, uncovered, for 3 minutes or until patties are golden.
• Spread more mustard on buns. Place lettuce, tomato, onion, and patties on bottom halves of buns; place tops on sandwiches.

 

Smokey Tomato Savory Spread

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“Sweet tomato flavor combined with a smokey undertone makes for a delicious and versatile savory condiment. Spread on pizza dough and top with your favorite cheese for a unique appetizer.

RECIPE:

[[Smokey Tomato Pulled Chicken Sandwiches]]

Ingredients:

• 3 skinless, boneless chicken breasts—cooked and shredded
• 1/2 c smokey tomato spread
• 1/2 c shredded coleslaw
• 6 hamburger buns
• Cheese, sautéed onions, and/or pickles if desired

Directions:

• Mix smokey tomato spread with shredded chicken. Warm in skillet until heated through. Add in onion if adding and cook till softened. (5-8 min)
• Place on buns, top with coleslaw, cheese and pickles if desired—quick, easy, AND delicious!

Carrot Spice Muffin Mix

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“Looking for more ways to incorporate vegetables into your diet—try these muffins. Tantalize everyone’s taste buds with the warm smell of spices permeating your kitchen as you bake.”

RECIPE

Carrot Spice Muffins With Cream Cheese Frosting

Ingredients:

• One package Carrot Spice Muffin Mix and called for ingredients on package
• 8 oz cream cheese
• 1/2 c powdered sugar
• 1 Tbsp milk
• 1/2 tsp vanilla

Directions:

• Bake muffins according to package directions.
• Meanwhile, mix  together room temperature cream cheese and powdered sugar with a hand mixer and slowly add in milk and extract.
• Let muffins cool completely then frost with cream cheese frosting.

All of these products were unlike any I’ve ever tried before—very unique in tastes, which I like! Sometimes it takes a lot to win me over, but these are all products I would consider buying again in the future! I would highly suggest you head on over to Made in Napa Valley and check out all they have to offer!

Feeling a Bit…Fishy

It’s Monday, and I am feeling a bit fishy—but I would rather feel fishy then to have the flu feeling like so many people out there. We got a notice saying two people at our University were confirmed with the Swine flu. When I got the message, I immediately called my mom and said, “What should I do?”(Of course I knew the probable answers.) She casually replied, “Well just stay home.” But unfortunately it was the last of my mid-term tests, so I had to tough it out. I armed myself with hand sanitizer and a pack full of Lysol wipes—no way am I getting this flu!

Have you dodged this flu bug??

So I suppose your wondering why I am feeling a tad on the fishy side. This weekend I tried out two new recipes that feature an under the sea specimen. First up is a Tuscan Salmon Sandwich Spread. It’s such a good sandwich spread to make on Monday and have all week to put on homemade bread, hero rolls, pita bread, sandwich thins, bagels, etc. Next up is simple yet semi-gourmet looking/tasting Confetti Crab Cakes.

So grab your scuba suit, and join in on the under sea scrumptiousness!

Tuscan Salmon Sandwich Spread

Serves: 4

Ingredients:

• 1/3 c bottled light Italian dressing
• 1 Tbsp Dijon mustard
• 14.75 oz. can red or pink salmon
• 15.5 oz can rinsed cannellini beans
• 1/2 c diced celery
• 1/4 c chopped red onion
• 1/4 c chopped black olives
• 2 Tbsp chopped fresh parsley or 2 tsp dried

Directions:

• Mix Italian dressing with mustard.
• Flake salmon in a bowl; toss with beans, celery, red onion, olives, parsley and dressing mixture.
• Split mixture up into 4 equal parts and serve on your preferred bread.

Confetti Crab Cakes

Serves: 4

Ingredients:

• 8 oz lump crab meat
• 1/2 c unseasoned bread crumbs
• 1/2 c chopped scallions
• 3/4 c finely chopped red bell pepper
• 1 tsp seafood seasoning (such as Old Bay)
• 1/4 tsp ground red pepper (optional)
• 2 Tbsp light mayo
• 1 Tbsp fresh lemon juice
• 1 Tbsp canola oil or butter

Directions:

• Combine crabmeat, breadcrumbs, scallions, bell pepper, Old Bay seasoning, and ground red pepper (if using) in a medium bowl. Add mayonnaise and lemon juice; mix with a fork. Form mixture into 8 patties about 3 inches in diameter.
• Heat oil in a medium skillet over medium heat. Fry crab cakes until browned on the bottom (about 4 minutes); turn and cook 4 more minutes, or until browned and an instant-read thermometer inserted into the crab cake reads 155°. Serve with lemon wedges, if desired.

Hope your Monday treats you well! Don’t miss Wednesday’s post—it will make your hump day just a bit better! :-)