Pomi

Instructions

Method

-      Add olive oil to cast iron skillet over medium-high heat

-      Add turkey sausage, onion, celery, bay leaves, Cajun seasoning, salt and pepper to taste, green bell pepper, garlic, file powder, tomatoes and cook for 2 to 4 minutes

-      Add roux to desired thickness

-      Add chicken stock, fresh tomato, turkey breast, parsley, okra and continue to cook for 3 to 5 minutes

-      Serve turkey gumbo over brown rice

Ingredients
  • 1 turkey breast, cubed and precooked
  • 2 turkey sausage links, sliced
  • ½ onion, diced
  • 3 celery stalks, diced
  • 3 bay leaves
  • 2 tablespoons olive oil
  • 1 pinch of Cajun seasoning
  • Salt and pepper to taste
  • 1 green bell pepper, diced
  • 1 tablespoon minced garlic
  • 2 ½ teaspoons file powder
  • 2 cups Pomí chopped tomatoes
  • ¼ cup roux premade
  • 3 cups chicken stock
  • ½ large tomato, diced
  • 1 pinch of parsley
  • 9 okra, sliced
  • 2 cups premade brown rice
The Back Story

Ingredients

·      1 pound ground turkey

·      1 jalapeno, charred and diced

·      ¼ cup charred and chopped green bell pepper

·      ½ cup chopped onion

·      2 tablespoons minced garlic

·      3 tablespoons olive oil

·      1 ½ cups Pomí chopped tomatoes

·      1 package of Naan flatbread

·      ½ cup chicken broth

·      ¼ teaspoon oregano

·      ¼ teaspoon mustard powder

·      ½ tablespoon brown sugar

·      ½ teaspoon diced basil

·      ½ cup shredded cheddar cheese

·      Shredded iceberg lettuce

·      Salt and pepper to taste

Method

-      Heat 1 tablespoon of olive oil over medium-high heat and sauté onion, garlic and green bell pepper for 1 to 2 minutes

-      Add turkey and pinch of salt & pepper and cook for 5 to 10 minutes and set aside

-      Drizzle 1 tablespoon of olive oil and spread over Naan flatbread and toast in a pan over medium-high heat for 1 minute per side and set aside

-      Heat remaining olive in pan over medium-high heat and add remaining onion, garlic, Pomí chopped tomatoes, chicken broth, oregano, mustard, brown sugar and basil and cook for 2 to 3 minutes.

-      Emulsify the tomato mixture until consistency is smooth and set aside for pizza sauce

-      Spoon pizza sauce onto Naan flatbread, then add ¼ cup of shredded cheddar cheese

-      For next layer add Turkey mix

-      Add ¼ cup of shredded cheddar cheese and shredded iceberg lettuce to serve

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Pomi Tomatoes | @

Pomì, the authentic Italian passata (strained tomatoes) was created in Parma, Italy in 1935…

In 1982, Pomì, the tomato revolution, was introduced successfully in the United States.

Since its introduction, Pomì quality and convenience has been appreciated by millions of consumers.

Pomì has become a staple and a trusted brand for all those who seek premium quality, Italian tomatoes conveniently sealed in a BPA-free, stay-fresh package, ready to use anytime they... (full profile)

Grilled “Pomi Tomato Pizza” with Mozzarella & Basil | 0 Comments
From Quick Sausage Jambalaya , Aired on Tue 12/9
Pomi Tomatoes , tomato, Pizza, Pomi
Instructions

Method

-      Heat oil in pot, and add onions

-      Once onions begin to sizzle, add garlic

-      Add pepperoncini peppers, and stir

-      Stir in tomato sauce

-      Add in basil and oregano and stir

-      Char the premade crust over an open flame

-      Generously spread sauce onto crust

-      Layer sliced tomatoes onto pizza, and season with salt and pepper to taste

-      Top with burrata and grated Parmesan 

Ingredients
  • 1 gluten-free ready-made pizza crust
  • 2 cups Pomi Tomato sauce
  • ½ cup burrata
  • ¼ cup grated parmesan cheese
  • ¼ cup chicken stock
  • ¼ cup diced onions
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped pepperoncini peppers
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped basil
  • ½ tablespoon dried oregano
“Pomi Tomato” Mexican-Style Soup | 1 Comment
From Quick Sausage Jambalaya , Aired on Tue 12/9
Pomi Tomatoes , tomato, Soup, Pomi
Instructions

Method

-      Heat oil in a pot

-      Add diced onion to pot, and let soften

-      Add garlic and oregano to pot, and stir

-      Stir in tomato sauce, and add salt and pepper to taste

-      Stir in chicken stock

-      Pour the mixture into a blender along with half and half, and combine

-      Garnish soup with tomato, cilantro charred corn, charred jalapeno and queso fresco cheese

Ingredients
  • 1 26-ounce box of fat free Pomi tomato sauce
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken stock
  • 1 cup diced white onion
  • ½ cup half and half
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons oregano
  • Salt and pepper to taste
The Back Story

Method

-      Heat 1 tablespoon of oil in a cast iron skillet over high heat

-      Add ½ cup sliced red bell pepper, diced celery, diced onions and turkey and beef sausage to skillet, and let cook

-      Add 1 tablespoon of garlic, and stir

-      Add cooked rice to skillet, and stir

-      Fold in diced tomatoes

-      Add a dash of parsley

-      Stir in ¼ cup chicken stock

-      Season with pepper

-      In a second skillet, heat remaining oil

-      Add okra and 1 tablespoon of minced garlic

-      Add 1 tablespoon of butter-olive-oil blend and a pinch of cayenne, salt and pepper, and stir

-      Once okra is cooked, add to jambalaya skillet

-      Stir and serve

Meet the Guest Stars
Pomi Tomatoes | @

Pomì, the authentic Italian passata (strained tomatoes) was created in Parma, Italy in 1935…

In 1982, Pomì, the tomato revolution, was introduced successfully in the United States.

Since its introduction, Pomì quality and convenience has been appreciated by millions of consumers.

Pomì has become a staple and a trusted brand for all those who seek premium quality, Italian tomatoes conveniently sealed in a BPA-free, stay-fresh package, ready to use anytime they... (full profile)

Sausage Jambalaya with Pomi Tomato Sauce | 0 Comments
From Quick Sausage Jambalaya , Aired on Tue 12/9
Pomi Tomatoes , Jambalaya, Pomi
Instructions

Method

-      Heat 1 tablespoon of oil in a cast iron skillet over high heat

-      Add ½ cup sliced red bell pepper, diced celery, diced onions and turkey and beef sausage to skillet, and let cook

-      Add 1 tablespoon of garlic, and stir

-      Add cooked rice to skillet, and stir

-      Fold in diced tomatoes

-      Add a dash of parsley

-      Stir in ¼ cup chicken stock

-      Season with pepper

-      In a second skillet, heat remaining oil

-      Add okra and 1 tablespoon of minced garlic

-      Add 1 tablespoon of butter-olive-oil blend and a pinch of cayenne, salt and pepper, and stir

-      Once okra is cooked, add to jambalaya skillet

-      Stir and serve

Ingredients
  • 2 tablespoon extra olive oil
  • ½ pound smoked turkey sausage, sliced
  • ½ pound spicy beef sausage, sliced
  • ¼ piece red onion, diced
  • 1 cup diced tomatoes
  • ½ cup diced celery
  • ½ cup diced onions
  • ½ cup sliced red bell pepper
  • ½ cup sliced okra
  • ¼ cup chicken stock
  • 2 tablespoons minced garlic
  • 1 cup Pomi Tomato Sauce
  • 1 8-ounce box of Zatarains New Orleans Style Jambalaya Mix, cooked
  • 2 tablespoons scallions, chopped
  • Dash of chopped parsley
  • 1 tablespoon olive oil butter blend
  • Pinch cayenne pepper
  • Salt and pepper to taste
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