Saucy Sante Fe Chipotle Tuna Melts....Another Fab With Five Entry

Tonight was one of those rush around nights that occur all too often during the week. I left work late, stopped at the grocery store, about fell over when the groceries were tallied up, got home, put the groceries away, and then realized that American Idol was starting and I hadn't made dinner yet. Ugh. I needed something quick! Sometimes the best ideas come out of times like these....I don't over think, I just throw it together.

If you read my last post, you will remember that I received a great box of Saucy Mama mustards and sauces in order to create some recipes for the Saucy Mama Fabulous with Five contest. I was so quick to post the first recipe, that I really didn't explain too much about the contest. Fabulous with Five means that I have just five ingredients to work with...including a Saucy Mama item. Not an easy concept for me. We were given a couple of freebies...oil, salt and pepper, but nothing more. Just five ingredients. Just five.

Tonight, dinner came together very quickly. Here is what I came up with:

Saucy Sante Fe Chipotle Tuna Melts

1 (6.4 oz) envelope Albacore Tuna

1/3 cup chopped Roasted Red Peppers (from a jar is fine)

1/3 cup Saucy Mama Sante Fe Creamy Chipotle Dressing

1/2 cup shredded Mexican Blend Cheese (you can sub shredded Cheddar)

salt and pepper to taste (no extra salt for us, but I used a dash of pepper)

3 English Muffins, split

Mix the tuna, peppers, dressing and cheese together in a medium bowl. Place the English Muffin halves on a baking sheet. Spread about 1/4 cup tuna over the top of each muffin half. Position the oven rack about 6 inches under the broiler; broil the sandwiches for 5-6 minutes, or until browned and bubbly. Makes 6 open faced sandwiches.

This dressing is amazing. The seasoning is outstanding...I added a little pepper because that's what I do, but the tuna mixture didn't need any additional salt. It's not too spicy, just a nice smooth taste.

Now, don't go thinking I'm all through with my Saucy Mama ideas (it has occurred to me that I really like saying Saucy Mama). There are still a few tasty mustards and a really good looking Pacific Rim Ginger Dressing that I need to put to good use. And don't forget, you can win your own box of Saucy Mama condiments. Just visit my first recipe, Tri-Tip Hoagies with Sweet Heat Slaw, and leave a comment. You have until May 22nd to enter. Details are on the blog post.

Sweet Heat Caramelized Onion and Spinach Pizza

Friday night at our house means one of two things--pizza or fish. Tonight I am limited to things I have on hand in the house, so the decision is made--pizza!

Pizza is one of the most versatile foods there is. Seriously, you can top the dough with just about anything. Feeling Hawaiian? Throw some pineapple on there. Mexican? A little taco meat. Plus, you can have as few or as many ingredients as you want. Or have. Did I mention that I am limited to things I have on hand in the house? It seems to me that it's time for a Saucy Mama Fabulous with Five recipe. 

Sweet Heat Caramelized Onion and Spinach Pizza

2 tablespoon olive oil, plus more for drizzling on pizza

1 large sweet onion, sliced thin

1/4 cup Saucy Mama Sweet Heat Marinade, plus more if needed

1 pound prepared pizza dough*

2 cups fresh baby spinach leaves

1 cup shredded Mozzarella or blended cheese

sea salt and freshly ground pepper

*You can find prepared pizza dough in the refrigerated section of most grocery stores, or ask your favorite pizza restaurant if they will sell you some dough.

Place a pizza stone in the oven and heat oven to 450 degrees F. (Use the back side of a baking sheet if you don't have a stone).

Heat 2 tablespoons olive oil in a large saute pan over medium heat. Reduce heat to medium and add the onions to the pan. Cook onions, stirring often, until softened, but not brown, about five minutes. Pour the Sweet Heat Marinade evenly over the top of the onions, reduce the heat to simmer and cook for an additional 10-15 minutes, or until caramelized. Add 1-2 additional tablespoons marinade if the onions look too dry. Remove from heat and set aside.

Sprinkle some flour on your work surface (if you use a silicone baking mat, you can omit the flour), and roll out the pizza dough into a 12-14 inch circle. There is no need to be precise...mine turned out a little oblong rather than round. Generously sprinkle a pizza peel with corn meal and transfer the pizza dough to the peel. Again, use the back of a baking pan if you don't have a peel.

I was out of Mozzarella cheese, so I used what I had. This was a Mexican blend and it worked just fine.....

Drizzle a little olive oil on the pizza dough. Top with the spinach leaves, the caramelized onions and the cheese. Carefully, slide the pizza onto the pizza stone Bake for 12-15 minutes, or until the cheese is bubbly and the crust is golden. Sprinkle with some sea salt and freshly ground pepper, if desired.

The caramelized onions made with the marinade are nothing short of amazing. Saucy Mama Sweet Heat Marinade includes black pepper and sweet-hot chili sauce---you really don't need any other spices. I did enjoy a sprinkle of sea salt and some freshly ground pepper on my slice, however.

I know you want some.....

This is my final entry into Saucy Mama's Fabulous with Five Recipe Contest. You still have time to win your own box of Saucy Mama goodness. Just leave a comment on this post Tri-Tip Hoagies with Sweet Heat Slaw. You have until 11:59 P.M. on May 21, 2011 to enter. Don't forget to check out Saucy Mama's site--you can order sauce to your heart's content.

Spanish Omelette (Tortilla de Patatas) with Chipotle Tomato Sauce.....Another Saucy Mama FabWithFive

Sometimes the best food is the easiest. When I was growing up, my Dutch mother used to make a simple meal out of fried tomatoes and onions. We would dip our fresh, buttered bread in it and practically lick up any remnants from the plate. So, when presented with a challenge like the one Saucy Mama gave me--to make up a recipe using a Saucy Mama product and only use 5 total ingredients--my first thought went to that simple meal of tomatoes and onions. A Spanish omelette seemed very fitting. It turns out that a traditional Spanish omelette is not only simple to make, but combined with the Southwest taste of Saucy Mama's Sante Fe Creamy Chipotle Dressing, a trendy, plate-licking, worthy appetizer or main dish.

Speaking of trendy, I'm sure you have all heard of Spanish tapas--little snacks that are found all over Spanish restaurants. You can order one or two for an appetizer, or several for a meal. Well, it seems that the Spanish Omelette, or Spanish Tortilla as it is also known, is considered to be a very common tapas. So now we have a little fusion, a little tradition, a little trendy, and a whole lot of tasty!

Spanish Omelette (Tortilla de Patatas) with Chipotle Tomato Sauce

Printable Recipe

5-6 tablespoons olive oil, divided

5 medium Russet potatoes, thinly sliced and lightly salted
½ large sweet onion, chopped
2 large tomatoes, chopped
1/2 cup Saucy Mama Sante Fe Creamy Chipotle Dressing
5 large eggs

I used a food processor to get the potato slices nice and thin. I also kept the slices in cold water until I needed them. This keeps the potatoes from turning grey from the starch. Be sure to dry off the potatoes with some paper toweling before adding to the oil.

Heat 2 to 3 tablespoons of oil in a 10 inch non-stick skillet over medium high heat; reduce heat to medium and carefully add the sliced potatoes. Sauté, stirring occasionally, until the potatoes have softened, about 10 minutes. Remove from heat and cool slightly.

In the mean time, heat 2 tablespoons of olive oil in another 10 inch skillet over medium high heat. Lower the heat to medium and add the chopped onion. Sauté for about 5 minutes, or until softened but not browned. Add the chopped tomatoes and continue to cook until the tomatoes are soft, another 8-10 minutes. Lower the heat to simmer and stir in the chipotle dressing. Heat through and remove from heat.

I resisted the urge to salt my onions and tomatoes. The Saucy Mama Creamy Sante Fe Chipotle Dressing has plenty of spices--the sauce is well-seasoned.

Break the eggs into a large mixing bowl. Add a pinch of salt and, using a whisk, beat the eggs until frothy. Carefully pour the potatoes into the eggs, reserving the pan for the omelette, and stir until well mixed.

Be sure to keep stirring the potatoes--you want them to be soft, but not brown and crispy.

Add an additional tablespoon of oil to the reserved pan and reheat. Pour the egg and potato mixture into the pan, reducing the heat to medium. Cook the eggs, shaking the pan frequently, until the eggs are half set. Cover the pan with a large plate and carefully flip the omelette onto the plate. Add additional oil to the pan, if needed and slide the omelette back into the pan with the uncooked side down. Cook until entirely set, about 5 minutes more. Allow the omelette to cool slightly before cutting into wedges. Spoon 2-3 tablespoons of the tomato sauce over each wedge before serving. The omelette may be served warm or at room temperature.

Getting the omelette onto the plate the first time is a little tricky. Be careful not to spill hot oil on your hands....ouch!

The sauce looks a little like tomato soup. I used some of the leftovers as a chip dip--it was outstanding!

Hubby tried it plain, but decided it was best with the sauce!

Not sure where to buy the Saucy Mama products? I haven't seen them in Minnesota, but with the wonder that is the Internet, we can buy all of the Saucy Mama we want on line. Just click here to see what they have to offer: Saucy Mama While you're at it, go ahead and give them a quick "like" on their Facebook page.

Don't forget to enter to win a selection of Saucy Mama product. Just leave a comment under my first Saucy Mama recipe, Tri-Tip Hoagies with Sweet Heat Slaw.