Little Rosies

Tomato, Basil & Gorgonzola Salad

Little Rosie — Thu, 17 May 2012 15:08:19 +0000

I can’t really call this a recipe but I still want to share this beautiful combination. The tomatoes and basil are from the Town & Country Farmers’ market. The gorgonzola is from the fromagerie at AJ’s Fine Foods. This can be enjoyed with a glass of zinfandel or as a compliment to steak from the grill.

Ingredients:
-A mix of tomatoes, the more colors the better
- 2 tablespoons of Little Rosie’s Filipino or Spicy Filipino Dressing
-salt and pepper
- lots of gorgonzola crumbles
-basil

Instructions:
-Slice some tomatoes.
-Drizzle dressing over tomatoes.
-Sprinkle some fresh bail leaves on top.
-Sprinkle the gorgonzola and you’re done.

You could use feta or Parmesan, whatever you have around. Some bacon sprinkled on top would be delicious as well. Enjoy!!

Mouthwatering Grapefruit Avocado Salad

Little Rosie — Thu, 10 May 2012 16:18:43 +0000

I love being in the markets since I get the best recipe ideas from my customers. I met Shannon last week at Old Town Scottsdale Farmers’ Market and she shared this recipe idea for Little Rosie’s Dressings. The ingredients are perfect since there’s an abundance of grapefruit grown locally and fresh avocados from Mexico and California available in the markets year round. Plus, it’s always good to change up salad combinations to keep things sexy.

Ingredients
-6 cups torn green or butter lettuce
-3 large pink grapefruit, peeled and sectioned
-1 medium ripe avocado, peeled and sliced
-1 small red onion, thinly sliced
-1/4 cup chopped pecans or pepitas, toasted
-1/4 cup of Little Rosie’s Filipino (original) or Spicy dressing
*add roasted, pull chicken as an option to make more of a meal

Directions
-Divide lettuce among eight salad plates.
-Arrange the grapefruit, avocado and onion over lettuce.
-Drizzle dressing over salads.
-Sprinkle with pecans or pepitas.

Fresh Catch in the Desert – Alaska Pride Seafoods

Little Rosie — Thu, 03 May 2012 14:38:46 +0000

Just another thing I love about the farmers’ markets is that I always come across the unexpected. These are just a few of the vendors from Alaska Pride Seafoods. Not only do they sell fish here in the valley, they’re true fisherman. I’m not exactly sure how they arrived here in the desert, but they are a valuable part of the food offerings at many of the Arizona Farmers’ markets. This is another family owned business at the markets that offers the highest quality of food. All of their seafood comes from the wild and natural stocks of Alaska. No farmed fish here like you find in most grocery stores. The reason why you should chose wild vs. farmed is because farmed fish are raised in pens and are pumped full of antibiotics to control diseases. Just not the kind of food you want to feed yourself or your families. They offer delivery valley wide and ship all around the country. If you haven’t tried them, I recommend you do – just can’t go wrong with their healthy offerings. What is not to love?

Spiced Broccoli

Little Rosie — Fri, 27 Apr 2012 15:42:15 +0000

Now broccoli isn’t the sexiest food in the world but with a bit of Little Rosie’s Spicy Filipino dressing it can be quite delightful. A customer at the Peoria Farmers’ Market suggested this recipe that couldn’t be simpler. It’s also the best cure for over-indulgence I know. It’s cleansing, healthful, high in vitamin C, protein (45% of the calories in broccoli are from protein), and fiber.

INGREDIENTS:
1 bunch of broccoli
1 tablespoon of Little Rosie’s Filipino or Spicy Filipino Dressing
1 teaspoon of crushed pepper flakes for extra kick

METHOD:
Rinse out well your broccoli, and break into large, bite-sized florets. Cut off the stem and peel off the thick skin around the stem. Quarter or halve the stem lengthwise.

Bring 3/4 to 1 inch of water to a boil in a saucepan with a steamer. (Note that is you don’t have a steamer, you can simply put the broccoli directly into an inch of boiling water.) Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5-6 minutes. The broccoli is done when you can pierce it with a fork. But be careful not to overcook the broccoli. As soon as it is pierce-able, remove from heat, place in serving dish.

Dress to taste and sprinkle pepper flakes over broccoli – you’re done!

BREAD ALERT – Mediterra Bakehouse in Arizona

Little Rosie — Fri, 27 Apr 2012 00:06:20 +0000

Just looking at this bread makes me bloat, however it’s the perfect compliment to Little Rosie’s Signature Salad. I’ve been here for over 6 months and haven’t been tempted by any breads till now. Mediterra Bakehouse has come all the way from Pittsburgh to set up operations in Arizona and they bring artisanal breads that are out of this world. Ironically they sell their breads to Katzinger’s in Columbus, Ohio which is the first retail location to carry Little Rosie’s. I remember every week picking up a loaf or two because they were so delicious. From what I understand they’ll also be carried in Whole Foods and AJ’s in the near future. In the meantime you can pick up one of their delicious loafs at Old Town Scottsdale Farmers’ Market or Town & Country Farmers’ Market. Little Rosie’s welcomes Mediterra Bakehouse to Arizona with open arms!

My Sweet Blessings Bakery

Little Rosie — Mon, 23 Apr 2012 15:09:20 +0000

Though the temperatures are rising, the Scottsdale Farmers’ Market is still going strong. Though I am avoiding too many carbs, I was drawn to these lovely little treats. 100 degree weather could not stop me from trying these flaky, cheddar biscuits from My Sweet Blessings Bakery; they tasted as good as they looked. Of course they had more lovely things to try but that’ll have to be another time.

Just another reason why I love going to the farmers markets. There’s always new and interesting products to be discovered and enjoyed……..looking forward to tasting something new this week.

Little Rosie’s Isn’t all about Me and My Mom’s Dressings

Little Rosie — Thu, 19 Apr 2012 16:48:06 +0000

It’s not all about me – though, my husband may say otherwise. Little Rosie’s is a place to share my love for food, specialty food products and my Filipino American heritage. Sure – I want to promote my products, but there’s so much more to share. I’m always on the look out for what’s new and delicious and want to share the beauty through pictures, postings and the joy food brings to my life. We’re only beginning, so join us for the ride..xoxoxo

Casa Filipina in Phoenix

Little Rosie — Mon, 16 Apr 2012 14:16:53 +0000

My husband and I met a really nice Filipino couple (The Santiagos) that recommended Casa Filipina, a Filipino restaurant just 10 minutes away from the Peoria Farmers’ market. I don’t know my way around yet, so I can’t say exactly what part of town it’s in. What I can say, is it’s tucked away in a plaza around 35th Avenue and Thunderbird. People come here for the authentic Filipino food and pastries. We were so thrilled to be able to have a delicious Sunday lunch of chicken adobo, pancit, rice, lumpia and leche flan. You’ll note the leche flan was in a take out container because we thought we were too full to eat it but we managed to finish it off before we left the parking lot. They had ube cake, polvoron and many other Filipino pastries we’ll be returning to enjoy.

My Mom’s Simple Sauces

Little Rosie — Thu, 12 Apr 2012 20:38:36 +0000

My domestic skills are constantly being challenged….Today I had a last minute request for lamb chops and didn’t have time to marinate them. With little time to prep, I mixed some simple sauces that my mom used to whip up in addition to her salad dressings; chili garlic soy and garlic vinegar sauces for dipping. This is soooo simple and simply delicious with any meat, chicken, egg rolls, potstickers and the list goes on…..

This is how you do it:
Sauce 1 – 1 teaspoon of *chili garlic sauce and 2 tablespoons of soy sauce. *found in asian sections of most grocery stores.

Sauce 2 – 1 teaspoon of minced garlic and 2 tablespoons of white vinegar.

Doesn’t get easier than this……xoxo

Pan Fried Filipino Chicken Adobo

Little Rosie — Tue, 10 Apr 2012 15:29:26 +0000

Fast food is not an option these days so I’ve had plenty of opportunities to practice some easy, healthy recipes. This version of chicken adobo is a staple in our house and my husband’s favorite based on the number of days in a row I serve it to him and no complaints.

Ingredients:
-2 whole skinless, boneless chicken breasts, sliced thinly
- 1/4 cup Heinz cider vinegar or Heinz white vinegar
- 1/4 cup San-J Gluten free soy sauce or regular soy sauce
- 20 garlic cloves mashed, I find it works best mashing cloves in a ziplock
- teaspoon sea salt
- teaspoon black pepper or pepper corns

Method:
-Mix all ingredients in a large pan except soy sauce and bring to a boil. When chicken is fully cooked, add soy sauce and turn heat off. When pan is cooled, store in refrigerator over night to marinate. The sauce should turn a carmel color like you see in the picture. You can eat this way or move onto next step.
- Separate sauce from chicken. Add olive oil enough olive oil to coat pan and pan fry on high until chicken is browned. ** When is heat is high, I like to add back 2 tablespoons of sauce or soy sauce.

This is great as a main course served with garlic fried rice or on salads. I also like this meat served on a whole wheat roll with banana peppers, sprouts and cheddar cheese.

Garnish with lemon and enjoy! xoxo