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!
Bloody Mary Meatballs
PARMESAN CHICKEN - SWEET GOURMET STYLE
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.
GREEN GAZPACHO - SWEET GOURMET STYLE
1/2 C Olivelle Jalapeno Lime Balsamic Vinegar
1 ½ C whole milk Greek yogurt, divided.
½ C Olivelle Olive Oil
4 oz ciabatta bread, crust removed and torn into pieces.
1 English cucumber, halved and seeded, cut into large chunks.
1 green bell pepper coarsely chopped.
4 lg tomatillos, husked and quartered.
4 green onions, cut into pieces.
1 jalapeno seeded and chopped.
2 garlic cloves, grated.
3/4 t Olivelle Lime Fresca Sea Salt
½ C crumbled Mexican cheese from The Mozzarella Company
Whisk vinegar, 1 C yogurt and oil in a large bowl until smooth. Add bread, cucumber, bell pepper, tomatillos, green onions, jalapenos, garlic and salt and toss to coat. Cover and chill for at least 4 hours.
Working in batches, puree mixture until smooth, transfer to pitcher and check seasoning…add salt if needed. Whisk remaining yogurt with water to thin to a consistency of cream, season as needed with salt. Serve in small bowls drizzled with yogurt and topped with crumbled Mexican cheese.
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!
COCONUT JALAPENO LIME ORZO
16 oz. Montebello orzo (SG)
1/2 onion, chopped
1 can unsweetened coconut milk
2 T Olivelle Hatch Chili Olive Oil (SG)
2 T Olivelle Jalapeno Lime Balsamic Vinegar (SG)
1/2-3/4 C prepared Kitchen Accomplice Chicken Broth (SG)
Zest of 1 lime
Salt & Pepper
Over medium heat, saute' onion and orzo in oil. Add zest of lime, coconut milk, jalapeno lime vinegar and stock until all is covered. Cook until done, about 20 minutes.
BACON WRAPPED SHRIMP WITH SWEET PEPPER GLAZE
1 lb. shrimp about 20 cleaned, peeled & deveined
7 thick pieces of bacon cut into thirds
Sweet Pepper Glaze (SG)
Preheat grill to medium-high heat.
Wrap each piece of shrimp with 1/3 slice of bacon and place on skewer.
Brush each shrimp liberally with the Sweet Pepper Glaze.
Grill for 2-3 minutes per side or until bacon is cooked. Brush each shrimp one more time with Sweet Pepper Glaze and remove from grill. Carefully remove from skewers, serve and enjoy.
Serve and Enjoy!
WHITE CHICKEN ENCHILADAS
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!
CORN RELISH DIP
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.
SWEET GOURMET'S PULLED PORK
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.
AIOLI SPINACH ARTICHOKE DIP
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.
SWEET PEPPER GLAZE
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.
SWEET & HOT SAUSAGE BITES
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.
CHILAQUILES WITH CHICKEN
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
Bake at 350 for 30 minutes until bubbly
SPICY SHRIMP AVOCADO DIP
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.
PEACH CHUTNEY CHEESEBALL
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.
SWEET GOURMET ROSE' VINAIGRETTE
2 TBS Olivelle Rose' Balsamic Vinegar (SG)
3 TBS Olivelle Italian 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.