We're Always Cooking & Sharing at Sweet Gourmet


We love to test recipes and products so you have lots of great options when making a purchase. Here are some of our popular recipes from cooking classes, vendors and staff. And we always have something great to taste when you come in the store!  New Recipes!  



This take on Parmesan Chicken is out of this world!  Just a few ingredients and you have

created an incredible meal.




2 T Olivelle Caramelized Garlic Olive Oil -SG

4-5 thin chicken breasts

2 recipes of the Olivelle Bruschetta Herb Mix -SG-(mix 6 T blend with 12 T how water & stir)

Sliced fresh mozzarella cheese

Shredded parmesan cheese


Pre-heat oven to 350.

Season chicken breasts with salt and pepper and brown in a large cast iron pan using the olive oil.  Top with the Bruschetta Herb Blend using recipe on bottle.  Lay sliced mozzarella cheese over each breast and top with parmesan cheese.  Place in oven and bake 20-30 minutes or until cooked through, brown and bubbly. 


This soup makes a stunning opener to a dinner. And serve it directly from the Le Creuset Soup Pot. It keeps the soup warm while the guests assemble.



1 head of garlic (optional) or 1 garlic clove, chopped

1 tablespoon plus 1 teaspoon extra-virgin olive oil

1 tablespoon unsalted butter

1 large or 2 small leeks

1 celery stalk with leaves, cut into thin slices

1 small potato, peeled and chopped into small pieces

1/4 teaspoon cayenne pepper

1/4 teaspoon ground nutmeg (freshly ground is best)

2 (12 1/2-ounce) cans artichoke hearts in brine, drained well

4 cups low-sodium chicken or vegetable stock

2 teaspoons fresh lemon juice

Salt and freshly ground pepper to taste

1/2 cup heavy cream, whipped to soft peaks (optional)

1 tablespoon chopped chives for garnish



Trim the tops and bottoms of the leeks. Chop the white and  tender green parts and rinse in lukewarm water. Drain and dry.


To make the optional garlic cream, roast the garlic. Cut about 1/4 of the top off the garlic head and discard. Brush the exposed clove with 1 teaspoon of the olive oil. Wrap tightly in foil and place in a 350°F oven - ideally a toaster oven - and let it roast for about 1 1/2 hours or until very soft. Open the foil and let the garlic cool. When cool, pop out the cloves and mash them. You will need a tablespoon of the garlic puree (or more to taste) for this recipe. Refrigerate the remainder and mix with butter or oil. Use this to dress salads or cooked vegetables, or as a topping for toasted baguettes.


To make the soup, add the tablespoon of olive oil and the butter to the soup pot and place over medium heat. Add the leeks and celery. Cook about 4 minutes and add the minced garlic, if using, and potato. Cook for 4 additional minutes, stirring often. Regulate the heat so the vegetables soften but don’t brown.Add the cayenne and nutmeg; stir.


Coarsely chop the artichokes and add to the pot along with the stock. Reduce the heat to maintain a simmer and cook 15 to 20 minutes or until the vegetables are tender. Puree with an immersion blender or standard blender.Add the lemon juice. Taste and add salt and pepper as needed. If not making the garlic cream, just stir the cream into the soup; otherwise, whip the cream and fold in the tablespoon of roasted garlic (or more, to taste) plus a pinch of salt.Serve the soup hot, adding a dollop of the roasted garlic cream if desired. Top it all off with a sprinkle of chives.

One Pot Baked Spaghetti


Super easy and delicious one pot spaghetti! 


1 lb. Spaghetti

1/4 C Olivelle Garlic & Herb Olive Oil (SG)

1/2 onion thinly sliced

3-4 cloves of garlic, minced

2 T Olivelle Miscuglio Herb Mix (SG)

1 t salt or to taste

14.5 oz can diced tomatoes

1/2 C sliced bell peppers

2 C Hoboken Farms Marinara Sauce (SG)

3 C water

3 leaves fresh basil, torn

2 C Mozzarella cheese, shredded

Parmesan cheese for serving



Preheat oven to 375.  Place uncooked spaghetti in your braiser (can use a 9 x 13 baking dish).  Add the olive oil, garlic, onions, Miscuglio

and salt.  Use your hands to gently toss and evenly distribute ingredients.  Add tomatoes, water, peppers, marinara and basil on top of the spaghetti and toss.  Top with mozzarella cheese and bake for 50 minutes. Sprinkle with parmesan cheese and more fresh  basil and enjoy!    


Sweet Gourmet's Lemon Cream Pasta Salad



1 jar Bella Cucina Preserved Lemon Cream (SG)

1/8 C Olivelle Basil Olive Oil

1/8 C Olivelle Sicilian Lemon Olive Oil

1 pkg of fresh snow peas

1/2 tsp of citrus salt

Juice of 1/2 lemon

1 tsp lemon zest

Fresh basil, torn

1 lb Farfalle pasta


In a bowl, combine the lemon cream, oils, salt, lemon juice and lemon zest.  Stir to combine.  Add snow peas that have been cut in half.  Toss with hot pasta.  Top with fresh basil.




Texas Beef House Beef Short Ribs (SG)

Terrapin Ridge Farms Honey Chipotle Glaze (SG)

Olivelle Caramelized Garlic Olive Oil (SG)

Salt & Pepper


Season the short ribs with salt & pepper.  Using a cast iron pan, sear the seasoned short ribs on all sides in the Olivelle Olive Oil.  Pour the Terrapin Ridge Farms Glaze over the ribs (do not cover completely).  Cover and bake at 300 for about 3 hours.  They should fall off the bone when ready.  Enjoy!




1 Wind & Willow Jalapeno Jack Cheeseball & Appetizer Mix

8 eight inch flour tortillas

2 cups cooked shredded, chicken

2 cups Monterey Jack Cheese

8 ounces cream cheese

3 tablespoons butter

1 tablespoon flour

1 cup heavy cream

1 cup sour cream



Preheat oven to 350 degrees. Grease 9x13 pan. Mix cheeseball topping packet, chicken, 1 cup cheese and cream cheese. Roll up in tortillas (approximately 1/3 cup each) and place in pan. In a sauce pan over medium heat, melt butter, stir in flour and cook 1 minute. Add cream and Jalapeno Jack Mix, bring to a boil to thicken. Remove from heat and stir in sour cream until smooth. Pour mixture over tortillas and bake 10 minutes or until center is hot. Remove from oven and top with remaining cup of cheese. Return to oven and cook for approximately 5 minutes or until cheese is melted and begins to brown. Serve hot!




1 cup Sweet Gourmet Corn Relish, drained

1/2 cup Duke’s Mayonnaise

1/2 cup sour cream

1 small can green chilies, chopped & drained

1/2 cup Texas Sweet & Hot pickled jalapeno, chopped - SG

2 cups sharp cheddar cheese, finely grated

6 green onions, chopped

Salt & pepper, to taste



Combine all ingredients and let rest overnight. Serve with Fritos or Tostito scoops.





2 lbs. Pork Butt or Shoulder

Olivelle Olive Oil (SG)

1 Pkg. Halladay's Chipotle Garlic dip mix (SG)

1 bottle

Roasted Peach Whiskey Sauce (SG)


Rub olive oil over pork thoroughly.

Generously spread the dip mix over all sides of the meat.

Over medium high heat, sear the pork on all sides in a skillet.

Once seared, place in a slow cooker with Roasted Peach Whiskey Sauce.

Cook on low for 8-10 hours and then break the meat apart using 2 forks.  allowing meat to sit in the sauce 

for another 30 minutes or so.  Place the pork on a bun and enjoy. 




12 ounces fresh baby spinach

1 (14-ounce) can artichoke hearts, drained and coarsely chopped

4 ounces cream cheese, softened

1/4 cup sour cream

1/4 cup Stonewall Kitchen Aioli, any flavor

1 cup sharp cheddar cheese, shredded

1 clove garlic, minced

1/2 teaspoon salt

Pepper to taste



Preheat oven to 350 degrees. Rinse spinach in cold water making sure it is clean. Heat 1/4 cup water in a large skillet over medium heat. Add spinach, cover pan and cook for 1 minute. Remove lid and turn spinach over with a spatula. Cover and cook an additional 1 minute or until the spinach is wilted, but still bright green. Cool. Squeeze as much water as possible out of the spinach. Coarsely chop. Combine the spinach, artichoke hearts, cream cheese, sour cream, aioli, cheddar cheese, garlic, salt and pepper. Place mixture in a baking dish. Bake 30-40 minutes or until the dip starts to bubble and the cheese is melted. Serve hot with crackers, tortilla chips or crostini.




1/2 cup mayonnaise

8 ounces cream cheese

2 cups grated sharp cheddar cheese

3 green onions chopped with green ends

8 slices of bacon, fried crisp and crumbled

1 cup panko bread crumbs

1 cup Sweet Gourmet Sweet Pepper Glaze




Combine mayo, cream cheese, grated cheese, and green onions.  Spread into small baking dish and top with panko.  Bake 15 to 20 minutes at 325 degrees.  Take out of oven, top with crumbled bacon & half a bottle of Sweet Pepper Glaze.  Put back in oven for 5 minutes. Serve hot and bubbly with crackers.




1 jar of Mills Gourmet Jalapeno Pepper Jelly  

1 package link style sausage 




Slice sausage on the diagonal into 1/2 inch thick pieces. Place in skillet and brown on both sides. Drain fat from skillet.

Pour jar of pepper jelly over sausage pieces and continue to heat until jelly is in a syrup form.

Remove from heat and pour into crockpot or chafing dish. Keep warm and serve with toothpicks.


1 bag of tortilla chips

Shredded Rotisserie Chicken 

1 bottle Creamy Diablo Sauce-Sweet Gourmet

2 cups shredded Monterey Jack Cheese


Layer tortilla chips, chicken, Diablo Sauce & Cheese

Repeat Layers

Bake at 350 for 30 minutes until bubbly




2 avocados, halved

8 ounces cream cheese, softened to room temperature

1 pound of small frozen precooked shrimp without tails, thawed

1 1/2 cups of Prairie Creek Salsa




Mix salsa with cream cheese by hand until well blended. Add shrimp.

Scoop out avocado meat and cut into small pieces. Fold avocado in gently.

Chill 30 minutes prior to serving with you choice of cracker, chip or lightly toasted baguette slices.




16 ounces grated sharp cheddar cheese

1 1/2 cups mayonnaise

1 bundle of green onions, chopped

1 cup sliced almonds, toasted

black pepper and garlic powder, to taste

1 jar Stonewall Kitchen Peach Chutney

3 slices crisp bacon, crumbled



Mix together cheese, mayonnaise, green onions, almonds, pepper and garlic powder. Form into a round ball, cover with plastic wrap and chill over night. When ready, remove and place on serving plate. Pour the chutney over the top of the cheeseball and sprinkle the bacon over the top. Serve with crackers.




2 TBS Olivelle Rose' Balsamic Vinegar (SG)

3 TBS Olivelle Moroccan Olive Oil (SG)

1/2 tsp Cherchies Champagne Mustard (SG)

1 small shallot, minced

1 clove garlic, minced

1/2 tsp salt

1/2 tsp cracked black pepper



In a small bowl, combine all the vinaigrette ingredients.  Whisk until well combined.