Korean Barbeque Pulled Chicken

Photo of Korean Barbeque Pulled Chicken made with All Natural DateME Date Paste

Korean Barbeque Pulled Chicken

We put an international spin on this pulled chicken recipe. Spicy with chili paste and tangy from rice wine vinegar, we also add date paste to give the chicken some depth of flavor.  We serve it with rice, but the pulled chicken can also be served with lettuce wraps or in a sandwich.

Photo of Korean Barbeque Pulled Chicken made with Non GMO DateME Date Paste

Ingredients

  • 1 lb. boneless chicken thighs
  • 1 Tbsp. oil
  • 1 cup broth
  • ¼ cup soy sauce
  • 2-3 Tbsp. DateME Date Paste
  • 1½ Tbsp. rice wine vinegar
  • 1 Tbsp. sesame oil
  • ½ tsp. ground ginger
  • ½ tsp. garlic powder
  • chili paste (sambal oelek) to taste
  • sliced scallions and sesame seeds, to garnish
  • jasmine rice

Directions

  1. Heat oil in a pot over medium heat.
  2. When oil is hot, add the chicken thighs in a single layer. Sear them for 2 minutes on each side.
  3. Add the broth. Bring the broth to a boil and reduce to a simmer. Cover the pot until the chicken is fully cooked and soft enough to shred.
  4. Uncover the pot and allow the liquid to reduce for a few minutes.
  5. Remove the pot from the heat and shred the chicken.
  6. In another bowl, combine the soy sauce, date paste, rice wine vinegar, sesame oil, ground ginger, and garlic powder. Add chili paste to taste.
  7. Toss the shredded chicken in the sauce and thin as needed with the reserved broth in the pot.
  8. Top the shredded chicken with sliced scallions and sesame seeds and serve alongside your favorite rice.

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Balsamic Chicken Thighs

Photo of Balsamic Chicken Thighs made with DateME ready-to-use date paste

Balsamic Chicken Thighs

Chicken thighs have gained in popularity because they are flavorful and do not dry out during cooking. This recipe uses balsamic vinegar and date paste as the base for a delicious sauce that gives the chicken a nice, piquant flavor.

Photo of Balsamic Chicken Thighs made with DateME all natural date paste

Ingredients

  • ½ Tbsp. oil
  • 4 large chicken thighs
  • ½ cup onion, minced
  • 5 cloves garlic, chopped
  • 6 Tbsp. balsamic vinegar
  • ¼ cup DateME Date Paste
  • 1 tsp. lemon juice
  • water or broth, as needed
  • salt and pepper
  • chopped parsley

Directions

  1. Preheat oven to 375°F.
  2. Place a well-seasoned cast iron pan over medium heat for 5 minutes or until quite hot. Add the oil.
  3. When the oil is hot, sear the chicken thighs skin-side down for 5-7 minutes or until the skin is crispy and does not stick to the pan.
  4. Flip thighs and let the underside cook for another 3 minutes.
  5. Transfer the pan to the oven until the thighs reach an internal temperature of 165-170°. At this point, remove chicken from the pan and set aside.
  6. Drain the majority of the fat from the pan, reserving a small amount.
  7. Place pan with fat over medium high heat. Add the onion and sauté until very soft. Add garlic and stir for one minute.
  8. Add the date paste and balsamic vinegar and mix until date paste melts and a sauce forms. Add a little water or broth if the sauce is too thick or dry.
  9. Season to taste with salt and pepper. Add the chicken to the sauce, coating the thighs on all sides.
  10. Top the chicken with chopped parsley and serve.

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Seared Lamb Chops with Date Sauce

Seared Lamb Chops with Date Sauce made with DateME ready to use date paste

Seared Lamb Chops with Date Sauce

Seared lamb chops with date sauce is a wonderfully fragrant, complex, and savory entreé. The chops are seasoned with an array of spices, and the sauce is redolent of orange, garlic, and ginger along with the date paste. It makes for a very elegant and special dinner!

Seared Lamb Chops with Date Sauce made with DateME date paste

Ingredients

For the Lamb Chops:

  • 1 lb. lamb chops
  • 1 tsp. cumin
  • ½ tsp. garlic powder
  • ½ tsp. coriander
  • ½ tsp. salt
  • ¼ tsp. sumac
  • ½ Tbsp. oil

For the Date Sauce:

  • 3 Tbsp. DateME Date Paste
  • ¼ cup orange juice
  • 1 clove garlic, grated
  • ¼ tsp. onion powder
  • cinnamon stick
  • ½ cup water
  • ¼ tsp. coriander
  • ¼ tsp. ginger
  • 2-3 Tbsp. fresh cilantro, chopped

Directions

  1. Heat a cast iron skillet in a 375°F oven for 10-15 minutes.
  2. In a small bowl, combine the cumin, garlic powder, coriander, salt, and sumac. Sprinkle the spice mix on the lamb chops.
  3. Remove the skillet from the oven and place it on a stove top burner set to medium high. Add the oil to the skillet. When the oil starts to sizzle, add the lamb chops. Sear for 1-2 minutes on each side. Transfer the skillet to the oven and cook until the chops are done to your liking.
  4. To make the sauce, combine the date paste, orange juice, and water in a blender.
  5. Pour the mixture into a small saucepan and add in the remaining ingredients except for the cilantro.
  6. Heat the pan over medium low heat, stirring occasionally. Heat for about 5 minutes, adding additional water 1-2 Tbsp. at a time if the sauce becomes too thick.
  7. Season sauce with salt and pepper to taste and remove the cinnamon stick.
  8. Plate the sauce under and/or over the chops and garnish with fresh cilantro.

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Date & Apple Stuffed Pork Tenderloin

Date and Apple Stuffed Pork Tenderloin entree made with DateME Date Paste

Date & Apple Stuffed Pork Tenderloin

Wondering what to make for your next special occasion? Date and apple stuffed pork tenderloin is the perfect choice. The pork tenderloin is very simple to butterfly for stuffing, and cooks quickly in the oven. The key is to securely tie it with twine after stuffing so it holds together for a nice presentation.

Date and Apple Stuffed Pork Tenderloin entree made with DateME ready to use Date Paste

Ingredients

  • 1 lb. pork tenderloin
  • 1 Tbsp. olive oil
  • ¼ cup red onion, diced
  • 2 cloves garlic, minced
  • ¼ cup DateME Date Paste
  • 3 Tbsp. water
  • ½ apple, diced
  • ½ tsp. fresh thyme
  • salt and pepper
  • 1 Tbsp. olive oil or fat of choice

Directions

  1. In a small saucepan, heat ½ tablespoon of olive oil over medium heat. Add the diced onion and saute for 3-5 minutes, or until the onion is soft.
  2. Add the garlic and sauté until fragrant, then add the apple. Sauté for a few more minutes until the apple begins to soften. Add the thyme, date paste, and water and stir over medium low heat for 2-3 minutes until the water is evaporated. If the water evaporates before the apples are nice and soft, add additional water one tablespoon at a time.
  3. Season mixture with salt and pepper and set aside.
  4. Heat oven to 375°F and place a cast iron pan in the oven for 10-15 minutes. While the pan is heating, butterfly the pork tenderloin. Slice the tenderloin with a knife parallel to your cutting board so that the slice goes about ⅔ of the way through the tenderloin. Make sure you do not cut all the way through the meat!
  5. Open the pork tenderloin and spread it out on the cutting board. Place a piece of wax paper or parchment paper over the top and use a mallet to flatten the meat. Once it is almost flat, flip the tenderloin over and pound it on the opposite side until it reaches a uniform thickness.
  6. Rub ½ tablespoon of olive oil over the tenderloin and season all over with salt and pepper. Place the filling down the middle of the pork tenderloin lengthwise, then carefully roll it up, also lengthwise. Use butcher twine to wrap the tenderloin to ensure it doesn’t fall apart.
  7. Carefully take the pan out of the oven and heat it on the stove over medium heat. Add the remaining ½ tablespoon of oil. Once the oil is sizzling, add the tenderloin to the pan. Sear each side for 1-2 minutes, then transfer the pan to the oven. Roast until the pork reads about 145°F with a meat thermometer. Remove the meat from the oven and allow it to rest for about 15 minutes before slicing.

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Apple Cider & Date Vinaigrette With Fall Quinoa Salad

Apple Cider and Date Vinaigrette Dressing with Fall Quinoa Salad made with DateME Boutique ready to use date paste

Apple Cider & Date Vinaigrette With Fall Quinoa Salad

This quinoa salad is paired with a zesty dressing that includes apple cider vinegar, date paste, and dijon mustard. Roasting the squash imparts even more flavor to this hearty autumn dish.

Vegan Apple Cider and Date Vinaigrette Dressing with Fall Quinoa Salad made with DateME Boutique date paste

Ingredients

For the Dressing:

  • ¼ cup apple cider vinegar
  • 6 Tbsp. olive oil
  • 1 tsp. dijon mustard
  • 2½ Tbsp. DateME Date Paste
  • 1 clove garlic
  • ¼ tsp. onion powder
  • ¼ -½ tsp. salt
  • ⅛ -¼ tsp. black pepper

For the Salad:

  • 1 Delicata squash
  • 1 Tbsp. olive oil
  • 1 head Lacinato kale
  • 1 cup quinoa
  • 2 cups water or broth
  • 2 Tbsp. dried cranberries
  • 2 Tbsp. pumpkin seeds
  • 1 large apple

Directions

  1. To make the dressing, combine all ingredients in a high speed blender and blend until smooth. Start with the smaller amount of salt and pepper and add more to taste as needed.
  2. Preheat the oven to 375°F. Cut the ends off of the squash and core out the seeds. Slice into ¼ inch slices and toss in olive oil and a sprinkle of salt.
  3. Lay the squash on a parchment covered baking sheet and bake for about 15-20 minutes on each side, until golden.
  4. In a pot on the stove, combine the quinoa and liquid. Bring it to a boil and then reduce to a simmer. Cover the pot and allow to cook for approximately 15 minutes.
  5. Remove pot from the heat and allow the quinoa to rest for 10-15 minutes.
  6. Halve and core the apple. Cut into thin slices.
  7. Destem the kale and chop into small pieces.
  8. Massage a small amount of dressing into the kale until it is wilted.
  9. Combine the kale, cooked quinoa, squash slices, cranberries, pumpkin seeds, and apple slices.
  10. Fold in about half of the dressing and season to taste. Top with remaining dressing as desired.

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Copyright © 2019 B Global LLC. All Rights Reserved. “DateME” and “DateME Boutique” are Trademarks of B Global LLC dba DateME Boutique.   Design + Dev: 110RPM llc

Beef & Sweet Potato Chili

Beef and Sweet Potato Chili entree made with DateME Date Paste

Beef & Sweet Potato Chili

Beef and Sweet Potato Chili is the perfect dinner for a cold winter night. Flavorful with spices and date paste, this is also a good dish to make for a crowd. It can be lightened up by using ground turkey or chicken instead of the beef.

Beef and Sweet Potato Chili entree made with DateME Date Paste

Ingredients

  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 4-5 cloves garlic, minced
  • 2 lbs. ground beef
  • 1 tsp. salt
  • 1 Tbsp. chili powder
  • ½ Tbsp. cumin
  • ½ Tbsp. paprika
  • 1 tsp. oregano
  • 1 cup coffee
  • 1½ Tbsp. DateME Date Paste
  • 28 oz. can whole peeled tomatoes
  • 3 cups sweet potatoes, cubed (try orange and white sweet potatoes for more variation)
  • ¼-½ tsp. red chili flakes
  • cilantro, to garnish

Directions

  1. Heat olive oil in a pot over medium heat. Add the chopped onion and pepper. Stir occasionally until softened.
  2. Add the garlic and stir until just fragrant. Add the ground beef. Break the beef up with a spoon or spatula and stir so it is combined with the onion and pepper.
  3. Add the salt, cumin, chili powder, paprika, and oregano as the meat browns.
  4. Crush the tomatoes in the can and pour them into the pot. Add the coffee and date paste. Stir everything together and allow the mixture to come to a boil.
  5. Add the cubed sweet potatoes and chili flakes (add chili flakes to taste).
  6. Reduce the heat to a simmer and give the chili a stir. Cover the pot and allow to cook for 10 minutes.
  7. Stir the chili again, ensuring that it is not browning too much on the bottom. Continue to simmer for another 10-15 minutes uncovered, stirring occasionally.
  8. Once the sweet potatoes are tender and the chili has reached the desired thickness, remove the chili from the heat and season to taste. Garnish with cilantro and serve.

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Carrot, Ginger & Date Dressing with Quinoa Salad

Date Carrot Ginger Dressing with Quinoa Salad made with DateME date paste

Carrot, Ginger & Date Dressing with Quinoa Salad

Our carrot, ginger, and date dressing is a tasty way to add some nutrition to your diet. It’s great on salads or as a dip for veggies or crispy pita chips. It can also be added to wraps or spread on sandwiches instead of the usual condiments.

Vegan Date Carrot Ginger Dressing with Quinoa Salad Recipe made with DateME ready-to-use date paste

Ingredients

For the Dressing:

  • 1 cup carrots, roughly chopped
  • 1 Tbsp. fresh ginger
  • 1 clove garlic
  • ½ Tbsp. fresh turmeric
  • 1 Tbsp. rice wine vinegar
  • 3 Tbsp. soy sauce
  • 2 Tbsp. DateME Date Paste
  • 2 Tbsp. tahini paste
  • 2 Tbsp. olive oil
  • 3 Tbsp. water

For the Salad:

  • ½ cup quinoa
  • 1 cup water or broth of choice
  • ½ small red cabbage, chopped
  • 4 green onions, thinly sliced
  • 1 red bell pepper, chopped
  • ¼ cup cilantro, chopped
  • ¼ cup cashews, roughly chopped

Directions

  1. To make the dressing, blend all dressing ingredients together in a high speed blender until smooth.
  2. To make the salad, add the quinoa and water or broth to a pot and heat until boiling. Reduce to a simmer and cover the pot. Cook for 15 minutes, then remove from the heat and allow to rest.
  3. Chop the cabbage into small pieces or pulse in a food processor. Thinly slice the green onions. Chop the red pepper, cilantro, and cashews.
  4. Toss all vegetables together and combine them with the quinoa.
  5. Top the quinoa salad with the dressing and toss together. Sprinkle with additional cashews and/or green onion before serving.

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Asian Orange Date Chicken

Asian Orange Date Chicken entree made with DateME Date Paste

Asian Orange Date Chicken

This  chicken stir fry gets its sweet and savory flavor from oranges, date paste, ginger, and garlic. Boneless thighs can also be used, and if desired, throw in a bag of washed and cut broccoli.  A dash of red pepper flakes will spice things up!

Asian Orange Date Chicken Entree made with DateME Date Paste

Ingredients

  • ¾ lb. boneless skinless chicken breasts
  • ½ cup tapioca starch
  • ¼ cup white rice flour
  • ½ tsp. salt
  • 1 egg
  • ¼ cup coconut oil
  • juice from 1 orange (about ½ cup)
  • 1 tsp. orange zest
  • 3 Tbsp. DateME Date Paste
  • ¼ cup soy sauce
  • 1 Tbsp. rice wine vinegar
  • ½ tsp. ginger, grated
  • 2 cloves garlic, grated
  • 2 Tbsp. water
  • 2-3 Tbsp. green onion, sliced
  • cashews or sesame seeds to garnish

Directions

  1. Place the chicken breasts between parchment paper and pound with a mallet until they reach a uniform thickness. Cut into 1” chunks.
  2. Pour the tapioca starch, rice, and salt into a bowl and mix together. In another bowl, whisk an egg. A few pieces at a time, dip the cubed chicken into the egg and then into the tapioca mixture. Once well coated, set aside. Continue with the remaining pieces of chicken.
  3. Mix the orange juice, orange zest, date paste, soy sauce, rice wine vinegar, ginger, and garlic in a blender until smooth. Set aside.
  4. Heat the oil over medium-high heat in a pan. Once hot, add the chicken cubes in a single layer, making sure no pieces of chicken are overlapping or touching. Cook for about 2-3 minutes on each side, or until golden and nearly cooked through. Remove the chicken from the pan and set aside.
  5. Reduce the heat to medium and add the orange sauce. Once the sauce starts to boil, reduce the heat so the sauce is just simmering. Stir occasionally for a couple of minutes and then add the water to ensure the sauce does not become too thick. Cook for about 3-5 minutes or until a rich sauce has formed.
  6. Increase heat to medium and stir in the partially cooked chicken. Heat until the chicken is completely cooked through.
  7. Top with chopped green onion and cashews or sesame seeds. Serve with rice.

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Moroccan Spiced Chicken

Moroccan Spiced Chicken entree made with DateME Date Paste

Moroccan Spiced Chicken

Tired of the usual chicken stir fry recipes? For something a little more exotic, try our Moroccan Spiced Chicken. Flavorful with ginger, tumeric, and cumin, we also add date paste and apricots for a truly different flavor profile. For even more depth of flavor, try this recipe with boneless, skinless chicken thighs.

Moroccan Spiced Chicken entree made with DateME Date Paste

Ingredients

  • ¼ tsp. ginger
  • ¼ tsp. paprika
  • ¼ tsp. turmeric
  • ½ tsp. cumin
  • ½ tsp. garlic powder
  • ¼ tsp. salt
  • 2 chicken breasts (about ¾ lb.)
  • 1½ Tbsp. olive oil
  • 4 carrots, thinly sliced
  • 2 cloves garlic, thinly sliced
  • ½ cup chicken broth
  • 5 dried apricots, halved
  • 1½Tbsp. DateME Date Paste
  • ¼ lemon, sliced
  • 1 Tbsp. cilantro, chopped
  • 2 Tbsp. parsley, chopped
  • 1 Tbsp. salted butter
  • ¾ cup jasmine rice
  • 1½-2 cups water or chicken broth

Directions

  1. Preheat oven to 350°F. Mix the ginger, paprika, turmeric, cumin, garlic powder and salt together. Rub the mixture all over both sides of the chicken breasts.
  2. Heat the olive oil in an oven-safe pan over medium high heat. Once hot, add the chicken breasts. Sear for about 1-2 minutes on each side, then set the chicken aside.
  3. Reduce the heat to medium and add in the sliced carrots and stir occasionally. Once the carrot slices have just started to lose their bite, add in the garlic slices. Stir for about 30 seconds, then slowly add in the chicken broth, ¼ cup at a time. Stir with a wooden spoon to help get any browned bits off of the bottom of the pan.
  4. Add the date paste and mix until the date paste melts into the broth.
  5. Add the lemon slices and apricot, then add the chicken breasts back to the pan. Bring to a boil, then turn off the heat and place the pan into the oven. Bake for about 15-20 minutes or until the chicken breasts reach an internal temperature of 375°F. Flip the breasts once while cooking.
  6. While the chicken is cooking, heat 1 tablespoon of butter in a pot over medium heat. Once the butter is melted and bubbling, add ¾ cup of white Jasmine rice and stir so the butter coats the rice.
  7. Allow the rice to cook for about 1 minute, stirring frequently. Add 1½-2 cups of water or broth. Once the pot begins to boil, reduce the heat to low, cover the pot, and cook for 12-15 minutes. Allow the rice to rest for 10 minutes after removing it from the heat.

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Thai Shrimp Curry with Date & Coconut

Entree Recipe for Thai Shrimp Curry with Coconut and DateME Date Paste

Thai Shrimp Curry with Date & Coconut

This Thai shrimp curry recipe can be whipped up very easily and is a refreshing meal for a warm summer night. Coconut milk and DateME date paste give it a creamy texture and added flavor. The abundance of fresh veggies keep it light! If on a gluten free diet, be careful of the soy sauce you use. We suggest San-J brand or one of Kikkoman’s gluten free versions.

Recipe for Thai Shrimp Curry with Coconut, Sriracha and DateME all natural Date Paste

Ingredients

  • 1 Tbsp. coconut oil
  • ½ medium red onion, sliced
  • ½ Tbsp. grated ginger
  • 2 cloves garlic, grated
  • 2 cups broccoli, cut into florets
  • 1 red pepper, cut into strips
  • 4 oz. snow peas
  • 2 Tbsp. red curry paste
  • 2 Tbsp. DateME Date Paste
  • 1 cup coconut milk
  • 1 Tbsp. gluten free soy sauce (look for San-J or Kikkoman brands)
  • ½ lb. shrimp, peeled and deveined
  • ½ tsp. lime juice
  • sliced limes and cilantro for garnish

Directions

  1. Preheat oven to 350°F.
  2. To an oven proof pan, add 1 tablespoon of coconut oil and place over medium heat on stove top. Add the sliced red onion and sauté for 5-7 minutes or until the onion is soft and begins to brown.
  3. Grate the ginger and garlic into the pan and sauté until just fragrant, then add in the pepper strips.
  4. Give everything in the pan a stir and add the broccoli florets. Stir occasionally for a few minutes.
  5. While the broccoli is cooking, blend the curry paste, DateME date paste, coconut milk and soy sauce together in a blender for 5-10 seconds. Add the mixture to the pan and stir everything together.
  6. Once the liquid in the pan begins to bubble, add in the snow peas. After a minute, add in the shrimp and stir.
  7. Transfer pan to oven for about 5 minutes, or until the shrimp are cooked through. Remove from the oven and stir in the lime juice.

Garnish with chopped cilantro and lime slices. Serve alongside fluffy jasmine rice. If you like it spicy, top with some red pepper flakes and Sriracha sauce!

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