Hatch®

Tastefully Crafted.™ / #HatchGrille

[Food & Wine @foodandwine]

Juicy chicken meatballs simmer in a sweet-and-tangy pan sauce made with sweet apple butter, Dijon mustard, and Worcestershire for the ultimate comfort meal ☺️. Get the recipe: https://t.co/hs5Do49Xma

[Hatch® @hatchgrille]

@davbeech @TSG83 @jontweetssports 👏👏

[Hatch® @hatchgrille]

@ThrillaRilla369 Your welcome…💯

2 Cups Crushed Tomatoes
1/2 Cup Apple Cider Vinegar
1/4 Cup Brown Sugar
1 Tbs Maple Syrup
1 Tbs Worcestershire
1 Tbs Fresh Lemon Juice
1 TbsPeppers In Adobo
1/2 Tbs Onion Powder
1 Tbs Minced Garlic
1 TbsCracked Pepper

Purée and enjoy….

[Summer's Savor @summer_food]

Stuffed Chicken Breast with Red Pepper, Spinach, and Mozzarella

Savor the flavors of this Stuffed Chicken Breast with Red Pepper, Spinach, and Mozzarella! Perfect for a healthy and delicious dinner.

Ingredients:

4 boneless, skinless chicken breasts
2 roasted red peppers, sliced
2 cups fresh spinach
1 cup shredded mozzarella cheese
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Toothpicks
Directions:

Preheat your oven to 375°F (190°C).
Flatten the chicken breasts by pounding them with a meat mallet between two pieces of plastic wrap until they are about 1/2 inch thick.
Season both sides of the chicken breasts with garlic powder, onion powder, salt, and pepper.
Lay the chicken breasts flat and layer with spinach, roasted red pepper slices, and mozzarella cheese.
Roll the chicken breasts tightly and secure with toothpicks.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken rolls on all sides until golden brown, about 3-4 minutes per side.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.

[Flavorful Kitchen Adventures @ann_ann886]

Crab Stuffed Shrimp

Ingredients
For the shrimp
16 large shrimp or jumbo shrimp, peeled and deveined, tails left on
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika
For the crab stuffing
8 oz lump crab meat, picked over for shells
1/2 cup breadcrumbs
1/4 cup mayonnaise
1 large egg
2 tbsp cream cheese, softened
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1 clove garlic, minced
2 tbsp celery, very finely diced
2 tbsp green onion or parsley, finely chopped
1 tbsp lemon juice
2 tbsp grated Parmesan cheese optional
For topping
2 tbsp melted butter
1 tbsp parsley, chopped
Lemon wedges, for serving

Instructions
1. Prepare the shrimp
Preheat your oven to 400°F.
Butter or lightly grease a baking dish.
Slice each shrimp along the back a little deeper than the deveining cut so you can butterfly them open. Be careful not to cut all the way through.
In a bowl, toss the shrimp with olive oil, salt, pepper, and paprika.
2. Make the crab stuffing
In a medium bowl, combine:
lump crab meat
breadcrumbs
mayonnaise
egg
cream cheese
Dijon mustard
Worcestershire sauce
Old Bay seasoning
garlic
celery
green onion or parsley
lemon juice
Parmesan, if using
Mix gently until just combined. Try not to break up the crab too much.
If the filling feels too wet, add a little more breadcrumbs. If it feels too dry, add a small spoonful of mayonnaise.
3. Stuff the shrimp
Arrange the butterflied shrimp in the baking dish with the cut side facing up.
Spoon a mound of crab filling onto each shrimp, pressing it gently so it stays in place.
4. Bake
Brush or drizzle the tops with melted butter.
Bake for 15 to 18 minutes, or until the shrimp are pink and cooked through and the stuffing is lightly golden on top.
If you want extra color, broil for 1 to 2 minutes at the end, watching closely.
5. Finish and serve
Sprinkle with chopped parsley and serve with lemon wedges.

[Spoon&Soul @SpoonandSoul]

Golden Haddock Cloud Omelette 🐟🐟
"From the sea to the skillet, a cloud of comfort on a plate"

Ingredients
For the Haddock Filling:
150g smoked haddock, poached and flaked (skin and bones removed)
2 tbsp crème fraîche or heavy cream
1 tsp fresh chives, finely chopped
A squeeze of lemon juice
A pinch of black pepper
For the Omelette:
3 large eggs, separated
1 tbsp unsalted butter
A pinch of salt
Fresh parsley, chopped (for garnish)
Instructions
Prepare the Filling:
In a small bowl, gently fold the flaked smoked haddock with the crème fraîche, chives, lemon juice, and black pepper. Set aside.
Whisk the Whites:
In a clean, dry bowl, whisk the egg whites with a pinch of salt until they reach stiff, glossy peaks.
Prepare the Yolks:
In a separate bowl, lightly whisk the egg yolks until they are just combined.
Create the Cloud:
Gently fold the whisked egg whites into the yolks until just combined, be careful not to deflate the mixture, as this keeps the texture cloud-like.
Cook:
Melt the butter in a non-stick frying pan over medium-low heat. Pour in the egg mixture and smooth the top. Cook for about 2–3 minutes until the bottom is golden and set.
Assemble:
Spoon the smoked haddock mixture onto one half of the omelette. Carefully fold the other half over the filling.
Serve:
Slide the omelette onto a plate and garnish generously with fresh parsley.😋

[Food & Wine @foodandwine]

Rice isn't just carbs. https://t.co/criG4pleE3

[Spoon&Soul @SpoonandSoul]

Artisan Chicken Croquettes 🧆🧆
"From the heart of the kitchen to your plate"

Ingredients
2 cups cooked chicken, finely shredded or minced
1 cup mashed potatoes (for a smooth, creamy base)
1/4 cup finely chopped parsley
2 cloves garlic, minced
1/2 cup finely grated Parmesan cheese
Salt and black pepper to taste
1 cup all-purpose flour (for dredging)
2 large eggs, lightly beaten
1.5 cups panko breadcrumbs or fine breadcrumbs
Vegetable oil for frying
Instructions
Prepare the Base:
In a large mixing bowl, combine the shredded chicken, mashed potatoes, minced garlic, parsley, and Parmesan cheese. Mix until well combined. Season with salt and pepper to taste.
Shape:
Take about 2 tablespoons of the mixture and shape them into small, uniform cylinders or oval shapes.
Dredge:
Set up a breading station:
one bowl with flour, one with beaten eggs, and one with breadcrumbs.
Roll each croquette lightly in the flour, shaking off any excess.
Dip it into the beaten egg.
Coat thoroughly in the breadcrumbs, pressing gently to ensure a thick, even crust.
Chill:
Place the shaped croquettes on a tray and refrigerate for 20–30 minutes. This helps them hold their shape during frying.
Fry:
Heat about an inch of oil in a skillet over medium-high heat. Once hot, fry the croquettes in batches until they are a deep, even golden brown on all sides (about 3–4 minutes).
Serve:
Remove and drain on paper towels. Garnish with a sprinkle of fresh parsley and serve hot, ideally with a side of lemon wedges and a creamy herb dipping sauce. 😋

[Flavorful Kitchen Adventures @ann_ann886]

Mediterranean Salmon Patties

Ingredients
1 pound salmon fillet, cooked and flaked
1 cup fresh spinach, chopped
1/3 cup feta cheese, crumbled
1/4 cup onion, finely diced
2 garlic cloves, minced
1/2 cup breadcrumbs
1 egg
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
1 teaspoon dried oregano
Salt and black pepper, to taste
Olive oil, for frying

Instructions
In a large bowl, combine flaked salmon, spinach, feta, onion, garlic, breadcrumbs, egg, lemon juice, parsley, oregano, salt, and pepper.
Mix until fully combined and shape into patties.
Heat olive oil in a skillet over medium heat.
Cook patties for about 4–5 minutes per side until golden brown and crispy.
Transfer to a paper towel-lined plate.
Serve warm with lemon wedges, tzatziki, or a fresh salad.

Crispy on the outside, tender and flavorful inside - perfect for lunch or dinner!

[Spoon&Soul @SpoonandSoul]

Red Ember Jalapeño Jam 🌶️🌶️
"A sweet, smoky, slightly spicy jam perfect for burgers, grilled cheese, crackers with cream cheese, or glazing meats "

Ingredients
8–10 fresh jalapeños, finely chopped (remove seeds for milder heat)
1 red bell pepper, finely chopped
3 garlic cloves, minced
1 cup apple cider vinegar
1½ cups granulated sugar (adjust to taste)
2 tbsp lemon juice
1 tsp smoked paprika (optional, for a warm “ember” flavor)
½ tsp salt
1 tbsp pectin (or 1 packet fruit pectin) for thickening
1 tbsp honey (optional, for a richer sweetness)
Instructions
Prep the peppers:
Wear gloves if sensitive to spice. Chop jalapeños and red pepper finely.
Cook the base:
In a saucepan, add jalapeños, red pepper, garlic, vinegar, lemon juice, salt, and smoked paprika. Simmer over medium heat for about 8–10 minutes until softened.
Sweeten it up:
Stir in sugar and honey (if using). Let it gently bubble for 5 minutes, stirring often.
Thicken the jam:
Sprinkle in pectin and stir well. Simmer another 3–5 minutes until glossy and slightly thickened.
Cool & jar:
Carefully spoon into a clean glass jar. Let cool before sealing. It thickens more as it cools.
Chill & enjoy:
Refrigerate for a few hours before serving for the best flavor.
Tastes amazing with: 🍔 burgers • 🧀 cheese boards • 🍗 grilled chicken • 🥪 sandwiches • 🍘 crackers & cream cheese
Sweet, fiery, and glowing like embers, just like the name 😋

[David Beech @davbeech]

Pulled Pork, Cider Coleslaw and Potato Wedges…God Bless.

[Health Nest @OurHealthNest]

Curry Steam Fish Boats

[Flavorful Kitchen Adventures @ann_ann886]

Cajun Potato Soup

Creamy Cajun potato soup loaded with smoky sausage, tender potatoes, and bold Southern flavor - the ultimate cozy comfort food!

Ingredients
1 lb smoked sausage, sliced
5 medium potatoes, peeled and diced
1 small onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese
2 tablespoons butter
1 tablespoon flour
1 tablespoon Cajun seasoning
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
Chopped parsley for garnish

Instructions
In a large pot, cook sliced sausage over medium heat until browned. Remove and set aside.
Melt butter in the same pot. Add onion, bell pepper, and garlic. Cook until softened.
Stir in flour and cook for 1 minute.
Add diced potatoes, Cajun seasoning, smoked paprika, salt, pepper, and chicken broth.
Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
Lightly mash a few potatoes to make the soup extra creamy.
Stir in heavy cream, cheddar cheese, and cooked sausage.
Simmer for another 5 minutes until thick, creamy, and heated through.
Garnish with parsley and extra black pepper before serving.

Warm, creamy, smoky, and packed with Cajun flavor!

[Hatch® @hatchgrille]

@_FoodieX Anyone that says no…Can’t be trusted.

[David Beech @davbeech]

@johntedge / House Of Smoke. Epic read…If you loved True South, you’ll love this. Give it a read…💯

https://t.co/FxdhRn83tB

[Hatch® @hatchgrille]

@KitchenBites_ No.

[Flavorful Kitchen Adventures @ann_ann886]

Jalapeño Popper Salmon Pinwheels

Ingredients (Serves 3–4)
Salmon:
1 lb salmon fillet (skinless preferred)
Salt (1/2 tsp)
Black pepper (1/2 tsp)
Filling:
1/2 cup cream cheese, softened
2 jalapeños, finely diced (remove seeds for less heat)
4 slices bacon, cooked and crumbled
1/4 cup shredded cheddar cheese
2 green onions, finely chopped
1/2 tsp garlic powder (optional)
1 tbsp fresh parsley or chives (optional)

Instructions
1. Prep the salmon
Place salmon on a cutting board
Slice horizontally (butterfly style) to create a thinner, even layer
If needed, gently pound to even thickness
2. Make the filling
In a bowl, mix:
Cream cheese
Jalapeños
Bacon
Cheddar cheese
Green onions
Garlic powder, salt, and pepper
Mix until creamy and well combined
3. Assemble the roll
Spread the filling evenly over the salmon
Roll the salmon tightly from one end to the other (like a log)
4. Slice into pinwheels
Cut into 1–1.5 inch thick pieces
Place cut-side up in a lightly greased baking dish
5. Bake
Preheat oven to 375°F (190°C)
Bake for 18–22 minutes, until:
Salmon is cooked through
Filling is bubbly and slightly golden
6. Optional finishing (for the look)
Broil for 1–2 minutes for a light golden top
Garnish with extra green onions or herbs

Tips for best results
Use fresh, firm salmon for easy rolling
Don’t overfill or it will spill out
Chill the rolled salmon for 10–15 minutes before slicing for cleaner cuts
Adjust jalapeño amount to control heat

[Hatch® @hatchgrille]

@davbeech @MothersNOLA Beautiful! 👏👏

[Flavorful Kitchen Adventures @ann_ann886]

Cilantro-Lime Chicken

[Flavorful Kitchen Adventures @ann_ann886]

Bourbon Chicken