Scott's Food Products.

Key points for successful grilling!

noreply@blogger.com (Scott's Food Products) — Thu, 16 May 2013 20:32:00 +0000

Summer is just around the corner and it's time to dust off that barbeque!

Here are some tips for successful grilling-

The Four Keys to Successful Barbecuing

Good preparation of the equipment and appropriate utensils
Good marinades/seasoning - Scott's Food Products!!!!!.
Good cooking - not burned or undercooked.
Good accompaniments - salads, dressings, sauces, veggies.

Recommendations and Warnings

Open the barbecue lid before starting the gas to avoid gas build-up
Never use the barbecue inside or in a confined space without adequate ventilation.
Always keep water on hand in case of fire.
Propane tanks must always be kept upright even when stored.
When storing the barbecue at the end of the season, leave the propane tank outdoors because of the risk of explosion.
Never start a charcoal barbecue with fuel or paraffin.

Basic Preparation Techniques

Clean the barbecue grill after each use with a metallic brush to remove any food that may have stuck during cooking. Cleaning avoids the risk of contamination.
Keep the meat in the refrigerator until time to cook it.
Preheat grills for about ten minutes and oil them lightly to avoid food sticking to them.
Place the grill as far as possible from the heat source to avoid flaming. Before cooking the food on a charcoal barbecue, wait until the briquettes are white hot.
Degrease your meats and drain well to avoid splattering.

Eat yourself skinny!

noreply@blogger.com (Scott's Food Products) — Wed, 08 May 2013 16:57:00 +0000

Eat yourself skinny may sound like a contradiction, but, it's true!!!

Your BASAL METABOLIC RATE is the key to weight loss. The higher your metabolic rate the faster, and more efficiently your body utilizes the food you put into it.

Now, you cannot expect to lose weight by eating fast food all day long, but if you eat healthily and have 6 small meals spaced out during the day, this will go along way to speeding up your metabolism and making your digestive system more efficient. Stick to high protein, high fiber and low fat foods, snack on nuts, fruits (almonds, carrots, raisins etc)

To help increase your metabolic rate further include regular exercise. You don't have to go out and run a marathon everyday!!!! a brisk 30 min walk is sufficient to increase your heart rate and help boost metabolism. Walk to the store and carry home those shopping bags. Use the stairs at work. Small changes added into your daily routine all add up to making a BIG change to your metabolic rate and ultimately your health and weight.

You are what you eat!

noreply@blogger.com (Scott's Food Products) — Thu, 25 Apr 2013 20:33:00 +0000

What you eat today can affect how you feel, and how you may feel years from now.
Some foods help the body’s natural disease-fighting abilities, other foods can make you lethargic and impair your digestive system.

Vitamin A helps maintain healthy teeth, bones, soft tissues, and skin. It can help prevent infections and will help keep nails and hair looking their best!
Foods that are particularly high in vitamin A include: sweet potatoes, carrots, spinach, kale, and collard greens, cantaloupe, apricots,winter squash. Some spices are also high in this nutrient, including paprika, red pepper, cayenne, and chili powder.

Vitamins B6, B12, and folic acid (B9) all assist nerve function, the synthesis of DNA, and the making of red blood cells. They also help to prevent anemia.
Foods particularly high in vitamins B6 and B12 include meat, poultry, and fish, seafood, including mussels and oysters, eggs,milk.
Foods particularly high in folic acid include leafy green vegetables,poultry and certain fruit juices, including orange and grapefruit.

Vitamin C (ascorbic acid) is a powerful antioxidant that protects the health of cells and improves iron absorption. It’s also important in promoting healthy teeth and gums, healing wounds, and helping the body resist infection.
Foods particularly high in vitamin C include papaya, citrus fruits, strawberries, bell peppers, broccoli, Brussels sprouts, dark leafy greens like kale, mustard greens, and chard.

Vitamin D is a unique vitamin because it can also be created by the body from sunlight. It’s critical for bone health, immune system health, and calcium absorption. According to the National Cancer Institute (NCI), this vitamin is also associated with a possible decreased risk of colorectal cancer. .
Foods particularly high in vitamin D include some seafood such as salmon, herring, catfish, oysters, trout, milk, eggs, shiitake mushrooms.

Vitamin E is a powerful antioxidant that protects cells from damage, helps the body use vitamin K, and repairs muscle cells.
Foods particularly high in vitamin E include sunflower seeds and almonds, spinach, Swiss chard, turnip greens, bell peppers, asparagus

Vitamin K is critical for the clotting of blood.
Foods particularly high in vitamin K include kale, spinach, collard greens, Swiss chard, turnip greens, mustard greens, Brussels sprouts, asparagus, parsley, romaine lettuce, broccoli

Eating a healthy diet with all the nutrients your body requires can be a struggle.
Most nutrients are available in vegetables, leafy greens, fruits, nuts, and seafood. If you incorporate a variety of these options into your diet on a daily basis, you’re likely to get all of the nutrients you need for optimum health and wellness.

noreply@blogger.com (Scott's Food Products) — Thu, 04 Apr 2013 21:51:00 +0000

Blackened Shrimp over Angel Hair Pasta

2 Garlic Cloves, puréed

1 ½ tablespoon Strictly Pepper

½ teaspoon Thyme

1 tablespoon Oregano

2 tablespoons Butter

¾ pound Mushrooms, cleaned and cut in 3

2 Green Onions, chopped

1 ½ pounds Fresh Shrimp, shelled and deveined

1/3 cup Shrimp Stock (see below)

2 tablespoons Beuree Manié (see below)

Santa Maria

Shrimp Stock

2 cups Water

Shrimp Shells

· Pour water into saucepan. Add shells from shrimp and season with Santa Maria Seasoning. Boil 15 minutes. Strain liquid.

Beuree Manié

5 tablespoons Butter (softened)

2 tablespoons

· Blend butter with flour to make Beuree Manié and set aside.

· Grind Garlic, Thyme and Oregano together in mortar.

· Heat Butter in pan over medium heat. Add spice mixture, Strictly Pepper and cook 1 minute.

· Add Mushrooms and Green Onions. Season with Santa Maria Seasoning, stir and cook 4 minutes.

· Add Shrimp and cook 3 minutes. Stir once during cooking. Remove Shrimp from pan and set aside.

· Increase heat to high and pour in Shrimp Stock. Bring to boil and cook 2 minutes. Whisk in Beuree Manié.

· Return Shrimp to pan and cook 1 minute over low heat. Serve over Angel Hair Pasta.

Spring cleaning!!!!!

noreply@blogger.com (Scott's Food Products) — Thu, 04 Apr 2013 18:32:00 +0000

Spring is here! Time to clean out every room, closet, cabinet and the refridgerator! Who knows what is lurking behind that deceptively white/pure door?! Maybe an old jar of mayo, a half jar of olives, a hard chunk of cheese?

While there are some things that have to be tossed! (they can be downright dangerous) there are many things that can be used up in tasty dinners by adding one of your favorite Scott's seasoning!.

Frittata
Whip up some eggs, toss in cheese, deli meats and veggies and season. Cook in a skillet or bake. Makes a great light dinner served with a salad.

Pasta
Not a lot can go wrong with a pasta dish. Almost anything can be tossed with your cooked pasta and sauce to create a satisfying dinner.

Stir-Fry
Same goes for stir-fry. Almost any veggies and meats can be stir fried together with seasoning and served with rice to create another delicious dinner alternative

Salad
Chop up those left over meats, grate the cheese, chop up veggies and toss everything together with chopped lettuce leaves. Add your favorite dressing and 'Voila' - a fabulous salad!

Soup
Veggies are best to make soup, but you can also add rotisserie chicken and other chopped meats to make a hearty soup.

Have fun using up those leftovers seasoned with Scott's seasonings and marinades. Your refridgerator will love you for it!

PS - don't forget to wipe down your refridgerator surfaces with baking soda in water. This will clean the surfaces and get rid of any unwanted odors!

Strictly Pepper Seasoning - for a bit of 'ZAP' in your food!

noreply@blogger.com (Scott's Food Products) — Tue, 02 Apr 2013 20:29:00 +0000

Strictly Pepper Shrimp over Angel Hair Pasta

2 Garlic Cloves, puréed

1/2 teaspoon Strictly Pepper (adjust to taste)

½ teaspoon Thyme

1 teaspoon fresh Oregano

2 tablespoons Butter

¾ pound Mushrooms, cleaned and cut in 3

2 Green Onions, chopped

1 ½ pounds Fresh Shrimp, shelled and deveined

1/3 cup Shrimp Stock (see below)

2 tablespoons Beuree Manié (see below)

Santa Maria

Shrimp Stock

2 cups Water

Shrimp Shells

· Pour water into saucepan. Add shells from shrimp and season with Santa Maria Seasoning. Boil 15 minutes. Strain liquid.

Beuree Manié

5 tablespoons Butter (softened)

2 tablespoons flour

· Blend butter with flour to make Beuree Manié and set aside.

· Grind Garlic, Thyme and Oregano together in mortar.

· Heat Butter in pan over medium heat. Add spice mixture, Strictly Pepper and cook 1 minute.

· Add Mushrooms and Green Onions. Season with Santa Maria Seasoning, stir and cook 4 minutes.

· Add Shrimp and cook 3 minutes. Stir once during cooking. Remove Shrimp from pan and set aside.

· Increase heat to high and pour in Shrimp Stock. Bring to boil and cook 2 minutes. Whisk in Beuree Manié.

· Return Shrimp to pan and cook 1 minute over low heat. Serve over Angel Hair Pasta.

Spring is almost here.....

noreply@blogger.com (Scott's Food Products) — Tue, 19 Mar 2013 16:30:00 +0000

Spring is almost here, although someone has forgotten to tell the weather that!

Now's the time to start to look at healthy spring vegetables and salads. More produce will start to be in stores and it's great to experiment with things you haven't tried before.

While perusing some spring photos and recipes I came across 'panzanella'. I'd never heard of it - probably because I am from England! Looks yummy though, so I thought I would share.

If you have any great spring recipe ideas please let me know.

Spring Panzanella

For the croutons:
1/4 cup Scott's Garlic Oil
6 cups day-old bread, crust removed, cubed
6 tablespoons finely grated Parmesan, plus more for garnish
Scott's Santa Maria

For the vinaigrette:
Half a red onion, finely diced
2 to 2 1/2 tablespoons champagne or white wine vinegar
Juice of half a lemon
1/4 cup olive oil
1/2 teaspoon Dijon mustard

For the salad:
4 large leeks
2 teaspoons salt
1 pound asparagus
1 x 19-oz can of white beans, rinsed & drained or 1.5 cups cooked white beans

Preheat oven to 400°F.

Mix the bread cubes with the Garlic Oil, parmesan, Santa Maria in a large bowl. Toss to coat well. Transfer bread to a baking sheet and sprinkle with Santa Maria. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool.

Mix the red onion with the vinegar and lemon juice in a small bowl and set aside for a few minutes before whisking in the remaining vinaigrette ingredients: olive oil and dijon. Set aside.

Cut off dark green tops of leeks and trim root ends. Halve each leek lengthwise to within 2 inches of root end. Rinse well under cold running water to wash away sand. Cover leeks with cold water in a 12-inch heavy skillet. Add salt and simmer leeks, uncovered, until tender, 15 to 20 minutes.

Without draining the cooking water (you will reuse it for the asparagus), transfer leeks to a bowl of ice and cold water to stop cooking, then pat the leeks dry with paper towels. Break off tough ends of asparagus and cook it in the boiling water until crisp-tender, no more than three minutes if they’re pencil-thin, more if your asparagus is thicker. Transfer it to another bowl of ice water, drain and pat it dry.

Cut the leeks and the asparagus each into one-inch segments–the leeks will be especially slippery and prone to separating; hold firm and use a sharp knife! Place pieces in a large bowl and mix in beans and cooled parmesan croutons. Pour vinaigrette over and toss well. Season with Santa Maria.

Gluten free - or not?

noreply@blogger.com (Scott's Food Products) — Wed, 06 Mar 2013 20:44:00 +0000

Thirty percent of adults are interested in avoiding or cutting down on gluten in their diets, says a survey from the NPD Group, a consumer research firm. NDP has been following gluten-free issues since 2009 and its January 2013 survey revealed the highest interest in gluten-free diets yet.

For many years health was about avoiding fat, cholesterol, sugar and sodium in our diet. While we still strive to cut down or eliminate those items from our diets, many more now want to avoid gluten - right now it is nearly 30 percent of the adult population ... and it’s growing.

The gluten-free food market has grown and interest has extended to the restaurant industry as well. ago. The majority of people going gluten-free are not doing so out of medical necessity but for health reasons. Although there have been many surveys conducted on gluten free diets, the results aren't conclusive.

Having said that, being 'gluten free' is not a fad that is going to go away overnight, as people see it as a healthier way of life.

Luckily for us all of our seasonings are gluten free, and natural and always have been! You don't have to skimp on flavor to be healthy!

New ways with Mediterranean Garlic Marinade

noreply@blogger.com (Scott's Food Products) — Tue, 05 Mar 2013 19:40:00 +0000

Recently we asked our fabulous sales reps to come up with some new serving suggestions for Mediterranean Garlic Marinade.
What an amazing response and incredible recipes they produced! Here are just a few for you to try.......

Mediterranean Garlic Clam Pizza courtesy of Annette (San Diego Sales Rep)

Simmer some Mediterranean Garlic Marinade with some butter & then spread onto pizza dough.
Add clams & top with mozzarella & parmesan cheese then bake.

www.facebook.com/scottsfoodproducts

Mediterranean Garlic Alfredo Shrimp Pasta courtesy of Brandi (Senior Sales Executive LA)

Boil pasta of choice (angel hair, linguine)

Make alfredo sauce using heavy cream, a stick of butter, and Parmesan Cheese.
Sautee shrimp in butter and Mediterranean Garlic Marinade

Spoon shrimp with Med Garlic over the pasta and sprinkle grated Parmesan Cheese
Add some red pepper flakes if you like a little 'heat'

Mediterranean Garlic Baked Potatoes courtesy of Jenifer (LA Sales Rep)

Cut red skinned potatoes into 6-8 pieces
Toss potatoes with Mediterranean Garlic. Spread potatoes onto a foil lined cookie sheet. Season with Santa Maria and roast in oven at 400 aprox 30 min or until outsides are crunchy.
Serve as a side dish to grilled meat or chicken

Mediterranean Garlic Tilapia courtesy of Shari (OC Sales Rep)

Marinate the fish filets in Mediterranean Garlic for 24hrs
Dip each piece of fish in plain bread crumbs
Fry each piece in Scott's Garlic Oil for about 2/3 mins each side
Served with green beans and mashed potatoes.

Happy Heart's Day!

noreply@blogger.com (Scott's Food Products) — Tue, 12 Feb 2013 21:46:00 +0000

This thursday is Valentine's Day but you still have time to marinade that special piece of meat for that special meal for your sweetheart.

Marinade a filet mignon in Bourdelaise marinade in a zippered bag overnight in the refridgerator - 1 day is good, 2 days is better, 3 days is awesome!

Remove meat from bag and wrap in bacon. securing with a skewer. Grill until bacon is crisp and meat is done to your liking.

Serve with seasonal vegetables and make sure there are lots of flowers and candles on hand!!!!!!

Safer to make your own burgers?

noreply@blogger.com (Scott's Food Products) — Fri, 25 Jan 2013 19:31:00 +0000

There has been much talk in the press lately of horse meat being found in store burgers in the UK, which has sparked concerns around the world.

http://www.usatoday.com/story/money/business/2013/01/24/burger-king-horsemeat/1861529/

Although some countries don't think anything about eating horse meat, and regularly do, here in the US it's not something that's done or accepted.

How do you really know what kind of meat is in the burgers you have bought? We don't all have DNA analysers at home!!!!!

BUT if you make your own burgers then that's a different story!

Add some Scott's Bourdelaise Marinade to ground beef/turkey and you will have the tastiest burgers ever!!!!!!!

http://scottsfoodproducts.com/product_marinades_bourdelaise_01.html

Gluten Free Seasonings!

noreply@blogger.com (Scott's Food Products) — Fri, 25 Jan 2013 19:08:00 +0000

Did you know that ALL Scott's Food Products Seasonings are GLUTEN FREE!!!!!!!?

Eating a Gluten Free diet is becoming more popular by choice not just by necessity due to a medical condition.

The Gluten Free market place is growing rapidly and we are please to say that all our seasonings are GLUTEN FREE!!!!!

They can be purchased from our website www.scottsfoodproducts.com

Braised Pork Tacos

noreply@blogger.com (Scott's Food Products) — Fri, 25 Jan 2013 18:55:00 +0000

Braised Pork Tacos

Here's a tasty Taco recipe for Taco Tuesday dinner!

Braised Pork Tacos

Ingredients
1 (4 to 5 pound) boneless pork shoulder
Scott's Santa Maria seasoning
2 tablespoons vegetable oil
2 tablespoons extra-virgin olive oil
2 cups chicken stock
4 oranges, juiced about 2 cups
1/2 jar Scott's Chipotle Marinade
2 limes, juiced
1/4 head red cabbage, shredded
1 cup crumbled queso fresco or 2 cups shredded Monterey jack
16 warm corn or flour tortillas
Directions
Preheat the oven to 325 degrees F. Season the pork generously with Scott's Snata Maria & let sit at room temperature for 30 minutes.
Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil. Put the pork in the pot and evenly brown the meat all over, about 10 to 12 minutes; remove the pork to a plate and reserve.
Turn heat down to med-high. Add the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks.
Simmer the braising liquid over medium heat until reduced by half. Add the Scott's Chipotle Marinade and the lime juice. Add about 2/3 of the shredded meat and stir. Cool the remaining shredded pork and chill for another use.
To serve, put the chipotle pulled pork on a platter (garnish with pickled onions and pickled jalapeno slices if desired). Serve with shredded cabbage, crumbled cheese and tortillas for wrapping.

Wishing everyone a Happy, Healthy New Year

noreply@blogger.com (Scott's Food Products) — Tue, 08 Jan 2013 19:22:00 +0000

This is the time of year when we all make those resolutions to lose weight, get healthy and fit etc!
It's easy to eat healthier without losing flavor by cooking with one of Scott's Food Products seasonings. All the seasonings are gluten free and calorie free!

Here are a couple of suggestions to get those taste buds going!

Lemon Pepper Salmon - Rinse salmon and sprinkle with Lemon Pepper Seasoning. Bake, broil or grill the salmon, adding freshly sqeezed lemon juice. serve with salad or veggies.

Monterey Mesquite Lime Chicken - Mix ¼ cup lime juice, 2 tbsp Scott’s Monterey Mesquite Seasoning, 2 tbsp oil, and 2 tbsp honey in a bowl. Add chicken breasts, turning to coat on all sides. Marinate in refrigerator at least 2 hrs. or longer for extra flavor. Remove Chicken from marinade, and grill over medium heat for 4 to 6 minutes per side or until done. Discard leftover marinade

Alternative Thanksgiving sides

noreply@blogger.com (Scott's Food Products) — Mon, 19 Nov 2012 19:29:00 +0000

Quinoa With Garlic, Pine Nuts and Raisins

1 cup quinoa, rinsed well

1/4 cup pine nuts

1 tablespoons extra-virgin olive oil

1 tablespoon Scott's Garlic Oil

1/3 cup chopped fresh parsley

1/4 cup raisins

1 tablespoon fresh lemon juice

Scott's Santa Maria seasoning

Place the quinoa in a pan and cook over medium heat until toasted (2 mins). Add 1 3/4 cups water and bring to boil. Reduce heat to med/low and simmer, covered, until liquid is absorbed (10-15 mins) Remove from heat and let sit, covered, about 2 mins.

Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.

Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.

Alternative Thanksgiving Sides

noreply@blogger.com (Scott's Food Products) — Mon, 19 Nov 2012 19:11:00 +0000

Roasted Squash Risotto

A side dish that would be great on any Thanksgiving table!

Winter squash (1 large butternut or 2 small acorn)
2 tablespoons butter, plus additional for brushing squash
1 large onion, finely diced
3 tablespoons extra-virgin olive oil
2 cups Arborio rice
32 ounces vegetable stock
2 cups white wine
1/2 cup finely grated Parmigiano-Reggiano cheese, plus additional for garnish
2 teaspoons Scott's Santa Maria

Directions:
Preheat oven to 375 degrees.
Slice squash in half lengthwise and remove seeds. Rub squash with salt and brush with melted butter. Place cut side down in pan and bake for 20 minutes. Remove from oven, brush with additional butter, and bake for additional 20 minutes with the cut side up. Remove from oven and allow to cool. In a small pot, heat broth on medium heat. Meanwhile, melt butter in a large pot on medium heat. Add diced onions and cook until translucent. Add olive oil and rice to the pot, increasing the heat to medium high. Cook, stirring continuously until rice is translucent (total 5 minutes), reducing the heat back to medium after 2 ½ minutes.
When rice is translucent, add 2 cups white wine and stir continuously until the liquid is absorbed. Gradually add warm broth, about 1/2 cup at a time, constantly stirring the rice with a wooden spoon, making sure the rice doesn’t stick to the bottom of the pot. Once broth is absorbed, add more, repeating for about 20 minutes until all of the broth has been used and the rice has a creamy texture.

Scoop squash out of the skin using a spoon. There should only be a very thin layer of skin to discard. Stir squash into the risotto. Break up the squash while stirring it into the risotto to create a uniform color and consistency. Stir in 1/2 cup of cheese. Season with Santa Maria.

Monterey Roast chicken

noreply@blogger.com (Scott's Food Products) — Fri, 02 Nov 2012 22:26:00 +0000

Monterey Roast chicken

Now the weather is turning colder, here is a comfort food recipe for dinner. Healthy too!

Monterey Roast chicken
Clean and rinse a whole chicken.
Place in a large zipper plastic bag and add enough Scott's Monte...

rey seasoning to lightly dust the skin.
Refridgerate for 2+ hours.
Remove chicken from plastic bag and place in a roasting pan.
Sprinkle the skin with a little more seasoning and cover with foil.
Roast at 375 degrees for 20mins/lb meat (making sure chicken is thoroughly cooked throughout)
Remove foil and roast for another 20 mins until skin is brown and crispy.
Serve with your choice or veggies.

Shop Monterey Spice!

Pumpkin Shepherd's Pie

noreply@blogger.com (Scott's Food Products) — Fri, 02 Nov 2012 22:24:00 +0000

Pumpkin Shepherd's Pie

A Fall twist on one of my favorite dishes!

Pumpkin Shepherd's Pie
2 1/2 pounds cubed peeled pumpkin or butternut squash
2 tablespoons Scott's Garlic Oil
2 pounds lamb/beef stew meat, cut into bite-size pieces
...

2 teaspoons Scott's Santa Maria
medium onion, cut into wedges
4 medium carrots, peeled and cut into 1/2-in. chunks
8 ounces medium mushrooms, stems removed
1/4 cup flour
1/2 cup red wine
1 cup beef or chicken broth
1/3 to 2/3 cup cream
2 tablespoons chopped flat-leaf parsley
Preparation
1. Preheat oven to 400° with a rack in top third of oven. Put pumpkin on a greased rimmed baking sheet. Roast pumpkin, covered, until tender when pierced with a fork, 20 to 25 minutes.
2. Meanwhile, heat oil in a large, wide pot over high heat. Add meat, and Santa Maria. Cook, stirring as needed, until meat is browned on all sides. Add onion and cook until vegetables are starting to soften, about 3 minutes. Transfer meat mixture with juices to a bowl; add carrots and mushrooms.
3. Reduce heat to medium-low. Add flour to same pot and cook, whisking constantly, until flour smells toasted, about 1 minute. Pour in wine and broth and simmer, stirring frequently, until thickened, about 4 minutes. Pour over meat mixture, stirring to combine. Spoon mixture into 6 individual ramekins.
4. Mash pumpkin in a bowl with remaining 1 tsp. salt and 1/3 cup cream, adding more cream if needed until mixture is consistency of mashed potatoes. Dollop over lamb.
5. Bake until browned and sauce is bubbling, about 30 minutes. Let sit 10 minutes; sprinkle with parsley.

Shop Santa Maria! Shop Garlic Oil!

Elegant Gift Baskets make the perfect present!

noreply@blogger.com (Scott's Food Products) — Fri, 02 Nov 2012 22:20:00 +0000

Elegant Gift Baskets

Wondering what to buy that "difficult to shop for" relative this holiday? What about a Scott's Gift Basket! We make small, medium and large baskets for Thanksgiving and Christmas!

Interested in purchasing a beautiful Scott's gift baskets? Contact us at info@scottsfoodproducts.com

Or view our current baskets at the link below.

Shop Gift Baskets!

Mustard Sauce w/Honey on Baked Ham

noreply@blogger.com (Scott's Food Products) — Fri, 02 Nov 2012 21:35:00 +0000

Mustard Sauce w/Honey on Baked Ham

Slather your holiday Ham in Mustard Sauce with Honey then roll it in Dark Brown Sugar. Bake it till it's crispy and deliciously tasty. Your company is going to go crazy with delight!!

Shop Mustard Sauce!

Steakhouse Rotisserie Turkey

noreply@blogger.com (Scott's Food Products) — Fri, 02 Nov 2012 21:32:00 +0000

Thanksgiving Turkies have never tasted so good!

Borrow our families best kept secret for cooking the most delicious juicy Thanksgiving Turkey ever...our Steakhouse Rotisserie Seasoning!

Moisten a whole Turkey and sprinkle generously with Rotisserie. Our specially formulated mixture holds the spices together with natural juices that actually marinate the Turkey in its own juices. More than 30 different ingredients are used to create these seasonings into a flavor that your taste buds won't soon forget!

Shop Steakhouse Rotisserie!

Jezebel Hot Wings

noreply@blogger.com (Scott's Food Products) — Wed, 19 Sep 2012 21:59:00 +0000

Treat yourself this Halloween with a deliciously festive appetizer...

Our Jezebel Spice Hot Wings!

Jar of Jezebel Spicey Sauce
Jar of Jezebel Spicey Spice
Chicken wings

Lightly sprinkle seasoning onto wings. Coat generously with the sauce. Bake in the oven at 350 degrees for 30 minutes. Pairs wonderfully with buffalo ranch dipping sauces, and goes well with other sides like quesadillas, loaded fries or onion rings!

Store Locations!

noreply@blogger.com (Scott's Food Products) — Wed, 19 Sep 2012 21:17:00 +0000

Look for us in a store near you! We have locations all over the pacific coast from San Diego, California to Seattle, Washington! If you ever need a helping hand, feel free to contact our customer service gurus who would be more than happy to provide furhter assistance or give us a call :)

info@scottsfoodproducts.com

- or -

(562) 630-8448

Mediterranean Garlic Scallop Kabobs

noreply@blogger.com (Scott's Food Products) — Tue, 28 Aug 2012 18:02:00 +0000

Mediterranean Garlic Scallop Kabobs

Jar of Mediterranean Garlic

1 lb. Scallops

Cubed onions

Cubed Eggplant

Cubed Red Pepper

Baby Bella Mushroom Caps

Skewers

Shake jar of Mediterranean Garlic Marinade and pour over desired amount of cubed vegetables and scallops. Place in a zipper-type bag and allow it to marinade in your refrigerator for 1-3 days (Rule of thumb: 1 day is good, 2 days is better, 3 days is excellent!). Once marinated place ingredients on a skewer and grill to a desired doneness. Best served on a bed of linguine with a dash of Fontina Cheese on top. Enjoy!

Java-Chili Rub Baby Back Ribs

noreply@blogger.com (Scott's Food Products) — Tue, 28 Aug 2012 18:01:00 +0000

Java-Chili Rub Baby Back Ribs

· Seattle Style Java-Chili Rub

· Brown sugar

· Foil

· Chipotle Marinade

· Jezebel Spicy Sauce

· Chipotle Peppers

· Molasses

Rub Java-Chili rub on both sides of the baby back ribs. Pat brown sugar along the top of the protein, wrap in foil; bake low and slow preferably 275-300 degrees for 2 ½ - 3 hours. Unwrap and cover with Chipotle sauce, bake for another 45 minutes. Use ¾ cups of Jezebel Spicy Sauce and add 2-3 chopped chipotle peppers and 2 tablespoons of molasses. Eat with your favorite side dishes, pairs perfectly with mashed potatoes or coleslaw. Enjoy!