Recipes

From Our Chalkboard – Al Dente Pasta Recipes

Wednesday, February 1st, 2012

We’ve gone through and pulled out some of the recipes that have been posted to our chalkboard and coordinating recipe sheets. Need an idea on how to use a product? Ask us! These are meant as a resource for ideas, not hard and fast lines to dinner.

This set comes from our friends over at Al Dente Pasta – some of the best pasta made state-side, we’re lucky enough to have them as our local pasta emporium. Thanks Al Dente!

So Simple Pasta with Roasted Chicken

2 Tbsp. Olive Oil
1 Tbsp. flour
16 oz. sliced mushrooms
2 red peppers, diced
2 shallots, chopped
1 cup chicken broth
1/2 cup white wine
1 Tbsp. lemon juice
2 cups shredded chicken meat
1 tsp. salt
2 Tbsp. butter (optional)
1/2 cup shredded Parmesan cheese
chopped parsley
1 bag (12 oz.) Al Dente™ pasta

In a large skillet whisk together olive oil and flour over medium- high heat for 1 minute. Add mushrooms, shallots and red pepper, sautéing until vegetables begin to soften. Add broth, wine, lemon juice and salt. Cook over medium heat for about 5 minutes. Add chicken and cook until heated through. Stir in butter. Toss with cooked pasta. Sprinkle with Parmesan and parsley.

Baked Pasta with Chicken, Mushrooms & Gruyere

1 bag Al Dente™ pasta
2 lbs. chicken, in 1 inch cubes
1/4 cup olive oil
1 onion, diced
1 lb. mushrooms, sliced
1/3 lb. gruyere or swiss cheese, grated
1 cup chicken broth

Toss vegetables with all but 2 Tbsp. of the olive oil. Cook pasta in boiling salted water until tender, but firm. Place pasta in baking dish greased with olive oil. Top with chicken, then mushrooms, then cheese. Pour chicken broth over all. Bake at 350 for 30 minutes.

Creamy Pasta with Veggies & Smoked Turkey

1 bag Al Dente™ pasta
2 Tbsp. olive oil
1 onion, dried
2 red peppers, diced
1lb. mushrooms, sliced
1lb. smoked turkey or ham, diced
1 cup evaporated milk
1/2 cup grated Parmesan

In large skillet over medium heat, sauté veggies until soft. Add smoked turkey, evaporated milk & cook until heated through and slightly thickened. In the meantime, cook pasta in boiling water for 5 minutes, until tender, but firm. Drain. Add pasta to skillet, tossing with sauce, adding parmesan, salt & pepper.

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Southport Grocery’s Granola Bar Recipe

Wednesday, April 13th, 2011

Makes 9″ x 13″ pan

2 1/4 cups brown sugar
1 1/4 cups light corn syrup
3 sticks butter
1 1/2 cups peanut butter
5 teaspoons vanilla extract
3 1/2 cups oatmeal – quick cook
1 cup sunflower seeds
1/2 cup coconut
1/2 cup wheat germ
1 1/2 cups white chocolate, chopped

Preheat oven to 300. Grease the bottom of your sheet pan with butter or spray with non-stick spray. In a large pot, combine brown sugar, corn syrup, butter, peanut butter & vanilla extract, & heat until combined & smooth. Add oatmeal, sunflower seeds, coconut & wheat germ. Once the mix is cooled a bit fold in the white chocolate chunks. Spread the mix on the greased sheet pan. Bake for 30 minutes or until golden brown. Let them cool to set up, then slice and enjoy.

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Tater Tot & Dip recipe

Wednesday, March 23rd, 2011

Some of you out there have been with us long enough to remember our tater tots. Here is the recipe for them and for the amazing caramelized onion dip.

Caramelized Onion Dip

16 ounces sour cream
1/2 cup caramelized onion, chopped
1/2 cup milk
1/4 cup ketchup
1 tablespoon worcestshire sauce
1 tablespoon black pepper

Mix all ingredients then put in small dipping dish. Cover and then place in fridge overnight for best flavor.

Tater Tots
Bag of store-bought tater tots
2 tablespoons of olive oil
1 clove of garlic, minced
1 tablespoon dried oregano
1/2 tablespoon ground pepper

Preheat oven to 425. Mix oregano and ground pepper in small bwol and set aside. Place olive oil and tater tots in a large bowl. Mix. Add oregano mixture and garlic. Spread seasoned tots onto sheet tray. Bake until golden brown, about 15-20 minutes, turning once.

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Savory French Toast & Grown-up poptart recipes

Tuesday, March 8th, 2011

One of our fans on facebook, Amelia, was looking for her favorite items now that she’s moved away.

Sweet and Savory French Toast

You’ll need the recipe for our french toast dip below.

French toast dip:

Our french toast dip recipe – enough for 4-6 servings. Enough to save and keep in the fridge.
3/4 cup milk
1/3 cup cream
3 tablespoons sugar
1 teaspoon Nielsen Massey vanilla extract
1/4 teaspoon salt
2 eggs

Savory part

1/2 lb ham, shaved
1 cup swiss cheese, grated
6 or more slices of thick-cut challah bread

Mustard-syrup

1 tablespoon (heaping) of whole grain mustard
1 cup of real maple syrup

Heat then eat:

Set your griddle to medium high or 325, preheat oven to 400. When griddle is hot, coat lightly with pan spray – dip bread in french toast dip. Place dipped bread on griddle. Flip french toast when golden brown (2 – 3 minutes).

In a small saute pan, layer the french toast with the ham and swiss cheese. Place in oven and bake until cheese is melted and bubbling (2 -3 minutes).

Mix and pour mustard-syrup on top – enjoy.

Grown-up Poptart

Unfortunately, the “bread” we use for the poptart isn’t really available in stores. It’s a sweeter bread and very soft. So we came up with a modified version for at home creation below.

1 package of sweet bread (example: hawaiian bread) cut into two halves
1/4 cup preserves of choice
1/4 cup mascarpone
1/4 cup chopped walnuts

For each servings lay out 2 slices of bread. Spread one side with preserves and the other with marscapone; sprinkle with chopped walnuts. Put together and butter both sides. Place on a hot griddle, toast until golden brown on both sides – eat!

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Broccoli Peanut Salad

Wednesday, January 27th, 2010

4 cups fresh broccoli florets
½ cup peanuts
½ cup sunflower seeds
3 green onion, chopped
1 cup mayonnaise
2 T sugar
¼ cup sherry vinegar
Salt and pepper to taste

Mix together in a small bowl the mayonnaise, vinegar & sugar. In a large bowl toss together the broccoli, peanuts, sunflower seeds and green onion. Add mayonnaise mixture and mix. Salt & pepper to taste.

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Butternut Squash Quinoa Salad

Monday, June 1st, 2009

1 cup quinoa
2 cups water
1 tablespoon extra virgin olive oil

1/2 cup butternut squash, peeled, seeded & diced
1 tablespoon butter
1/4 cup dried cranberries
1/4 cup almond slices, toasted
salt & pepper to taste

1/4 cup extra virgin olive oil
2 tablespoons white balsamic vinegar
2 teaspoons shallots, finely diced & sauted until soft

Toast quinoa in saute pan with the olive oil. In medium pot, mix together toasted quinoa & water; bring to a boil. Reduce heat; cover & cook for 15 minutes. Drain & then spread out on a sheet tray to cool. Meanwhile saute in butter the butternut squash until soft.

Whisk together 1/4 cup olive oil, white balsamic vinegar & shallots.

In large bowl mix together quinoa, butternut squash, cranberries, almonds & vinaigrette. Salt & pepper to taste.

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Our Potato Mash

Monday, December 8th, 2008

5 lbs. small red potatoes
2 cups sour cream
3 oz. unsalted butter
5 oz. white cheddar cheese
Salt & Pepper to taste

Rinse and clean potatoes before putting in a large pot. No need to peel them, the mash tastes better with them on! Add cold water to the pot, just covering the potatoes, and a dash of salt. Bring to a boil and cook for approx. 15 min. or until tender. Drain potatoes and while they are still hot, smash together with the sour cream, butter & cheddar cheese. Add salt and pepper to taste.

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Carrot Ginger Bisque

Friday, October 31st, 2008

Ginger-Carrot Bisque
5-6 servings

1/2 tablespoon butter
1/2 large onion, diced
5 carrots, diced
2 stalks celery, diced
1 teaspoons garlic cloves, minced
2 tablespoons ginger, peeled and grated
2 tablespoons honey
6 cups water
1/2 cup coconut milk
1/8 teaspoon cayenne
salt & white pepper to taste

Melt the butter in a large pot and saute the onions, carrots, celery & garlic until soft. Add the grated ginger and cook until fragrant. Add the water & honey and bring to a boil. Reduce heat to a simmer and cook until carrots are thoroughly cooked.
Remove pot from heat and let soup cool slightly. Using your food processor or blender, puree soup until smooth, no large chunks!*
Return soup to the pot and bring to a simmer. Add coconut milk (feel free to add more if you want a creamier soup!), cayenne pepper, salt & pepper to taste. Enjoy!

*For a smoother texture pour your soup through a fine sieve after processing.

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Breakfast Bruschetta

Tuesday, August 5th, 2008

Breakfast Bruschetta
serves 2

4 eggs
2 chicken sausage links, sliced on an angle
2 cups bruschetta topping
4 pieces crostini
4 tablespoons queso fresco
basil chiffonade to garnish

Saute the chicken sausage over med-high heat until cooked through. Reduce heat to medium and add the bruschetta topping to the pan. Cook until heated through and remove from heat.
In a separate non stick pan, softly scramble the eggs. Place 2 pieces of crostini on each plate and spoon the eggs on top of the crostini. Next, spoon the bruschetta topping with chicken sausage over the eggs
and sprinkle with queso fresco. Garnish with basil chiffonade…Enjoy!

Bruschetta Topping
2 roma tomatoes, diced
2 tablespoon minced red onion
1 tablespoon white balsamic vin
2 tablespoons extra virgin olive oil
1/4 teaspoon dried oregano
1 1/2 teaspoons fresh mixed herbs, finely chopped
salt and pepper

Combine all ingredients in a bowl and season with salt and pepper to taste.

Homemade Crostini
1 baguette
1/4 cup fresh mixed herbs, finely chopped
1/2 cup extra virgin olive oil

Preheat oven to 350 degrees. Slice baguette on an angle, approx. 1/4 inch thick. Brush with extra virgin olive oil and sprinkle with fresh herbs. Bake for approx. 10 minutes or until the crostini is lightly golden.

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