A wise person once said, “The best meals are the ones I don’t have to cook myself.”
Okay, that person was more lazy than wise, but we’re lying to ourselves if that simple fact isn’t true. Sometimes, food you don’t have to cook is the absolute best— and no, we’re not just referring to take-out.
Below, check out our favorite no-cook meals.
Cold Cut Salad. If you think salads are basic, wake up your imagination! From fruits to veggies, to caesar dressing to buffalo ranch, your heaping serving of salad is as flavorful as your mind allows. Cold cuts and cheeses are great companions to veggies of all kinds.
Greek-Style Yogurt and Deli Meat Stuffed Peppers. Yes, that’s a leap from salad— but it’s no less complicated and can be a nice substitution for a sandwich. Grab big bell peppers, slice them in half and spoon out the seeds. Then, spread a thin layer of yogurt on the inside of the pepper before adding your choice of meat and cheese (any type will do, as there is no rulebook for this sort of thing, is there?). Add a little more yogurt, cheese and spices or herbs on top to finish it off. As a bonus, you can add as many smaller veggies as you can fit for more eye-popping flavor combinations.
Lunch Kebabs. If those two words alone don’t inspire you to rummage through your fridge and see what you can spear onto a pointy stick, here’s some inspiration: lunch meat (your choice), veggie (preferably the tangy, flavorful kind, like an olive or pepper), crusty bread(like a piece of sourdough), and cheese (your choice).
There’s no denying the ultimate no-cook meal: pâté. Pâté is delicious, and adventurous yet simpleespecially when combined with a nearly limitless amount of sides. Got cucumbers? You’ve got something to smear pâté over. Hamburger buns, but no patties? Who needs them when you’ve got pâté! Something crunchy like crackers? Bring it over and get to munching.The Perfect Burger For The Perfect Pâté
With summer comes thousands of grills– freshly cleaned and ready for igniting. And while grills bring to mind everything, from ribs to hot dogs, one food item stands above all as number one: the hamburger.
While most people buy a 10-pack of patties from the grocery store, the ultimate burger doesn’t come prepackaged. Enhanced with pâté and a number of other savory ingredients, check out our how-to-guide on how to steal the show at your next cookout.
What You Need:
1 tsp of Worcestershire sauce (because flavor is where it counts).
1-2 lbs of ground beef (can be substituted with ground turkey)
1 clove of minced garlic
1 tsp of Dijon mustard
Buns Pro tip: When choosing the buns, personal preference is a must. Aside from catering to any gluten allergies, your #1 concern should be how fluffy the bread is. Too fluffy and it detracts from the burger. Too thin and it gets soggy.
Truffle Mousse. While we recommend our Truffle Mousse selection for this particular recipe, you can get creative and use just about any other Pâté we have!
What to Do:
Whisk egg in bowl.
Add all ingredients (minus the buns, beef, and Truffle Mousse, of course) and then stir.
Add in ground beef and mix.
Form patties made from between 5 to 6 ounces of ground beef. The patties shouldn’t be wider than your intended buns.
Press your thumb into the center of the meat (this will help the patty stay round while grilling.)
Grill time! Make sure to preheat and cook between medium and medium/high (don’t be tempted to go right to high).
Flip burgers so that they don’t stick, while periodically adding a dash of salt and pepper. (Reminder: if you want a juicy burger, don’t press down on it with your spatula! Doing so doesn’t help the meat cook any faster.)
Put your burgers onto your buns and then, for the ultimate topping, smear your Pâté over the meat or onto the bun.
Alexian Pâté slices are now easier to open! After removing the outer sleeve, the inner package can be peeled apart for an effortless and cleaner opening. You no longer need a knife and scissors to enjoy Alexian Pâté. Mousse lovers rejoice!
With much of the country sheltering in place, your evenings may be starting to feel the same. We have just the thing to change them up while you’re streaming movies or playing board games with the family.
Here, we have three fun and (mostly) healthy snack recipes with a focus on simplicity. These snacks are worth the effort, and whether alone or with family, you’ll pass these nights by with extra flavor.
Chef’s Tip: You can swap out the cheese with pâté for an even more delicious treat!
While those three delicious snacks can each stand alone, why not get festive and make all three? Better yet, each one of these recipes is delicious with a spread of Alexian Pâté. It’s no secret that pâté is the ultimate combination food and the secret formula to make your ordinary night one to remember.
Caramelized onions is one of the most versatile add-ons around; it goes great with nearly everything (sort of like a certain pâté). While the flavor of caramelized onions is certainly a complex one, the recipe to make it is surprisingly simple.
What you need:
• Three or more red onions medium to large. (Onion type can be swapped out if necessary).
• 1 tablespoon of brown sugar.
• Butter (can be swapped out for olive oil).
• Your finest skillet (and a stove or grill to cook upon).
• Peel the onions, cut off the stems, and then halve them. Lay the halves down on their flat side and then begin cutting them; you can choose how thick or thin to make your slices (we believe thinner slices make for a better spread).
• Melt butter in skillet on medium temperature and mix in onions.
• Stir a tablespoon of brown sugar (this is both for flavor and to allow the onions to caramelize faster).
• Lower temperature to simmer and stir on and off for the next twenty to thirty minutes. The longer you cook the onions for, the more caramelized they will become. Note: cooking at a higher temperature will only result in burnt onions, not faster caramelization.
• Enjoy with Alexian Pâté!
Winter might soon be over, but that doesn’t mean the cold months are long gone. In fact, even though spring arrives in less than three weeks, most of us are still seeking the warmth of a cozy home and tasty comfort food.
Enter potatoes and pâté.
Perhaps the ultimate comfort food, potatoes can be paired with pâté to create the perfect meal when seeking solace from the low temperatures. Here, we highlight several recipes that are sure to bring a pleasant twist to staples of your winter (meets-spring) diet.
Mashed Potatoes with Truffle Mousse
What you need:
1 1/2 lb Yukon gold potatoes, peeled and quartered
1/2 teaspoon salt
4 tablespoons heavy cream
2 tablespoons butter
1 tablespoon milk
Salt and pepper to taste
3 tablespoons Alexian Truffle Mousse
Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add half a teaspoon of salt to the water. Turn the heat on up high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.
While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave. When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes. Then use a potato masher or strong wooden spoon to beat further. Add milk and Truffle Mousse and beat until the mashed potatoes are smooth. Don’t over-beat the potatoes lest they become gluey. Add salt and pepper to taste.
Baked Potato with Chicken and Veal Pâté
You will need:
Large russet potatoes
Canola oil to coat
Optional toppings, such as butter, sour cream, shredded cheddar and/or scallions
Alexian Black Peppercorn Mousse
Heat oven to 350 degrees and position racks in top and bottom thirds. Wash and dry the potatoes, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Coat the potatoes lightly with oil. Sprinkle with kosher salt and place potato directly on the rack in the middle of the oven. Place a baking sheet on the lower rack to catch any drippings.
Bake 1 hour or until skin feels crisp but the flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Add toppings if using (optional). Place a tablespoon or two of mousse on top of each potato.
Scalloped Potatoes with Pâté
You will need:
4 cups thinly sliced potatoes (Yukon Gold or Russet)
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 1/2 cups grated sharp Cheddar cheese, divided
Paprika to taste
Alexian Grand Marnier Pâté
Preheat oven to 350 degrees. Grease a 1.5-quart baking dish (8×8 or 9×9 inch baking dish will work). In a small saucepan, melt butter and stir in flour. Whisk in the milk and season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in 1 cup of the cheddar cheese. Place half of the sliced potatoes in the baking dish. Pour half of the cheese sauce over potatoes. Place thin slices of the pâté on top of the cheese. Repeat with the second layer of potatoes and cheese sauce. Sprinkle the remaining 1/2 cup of cheddar cheese on top and dust with paprika for color. Bake uncovered for about 1 hour at 350 degrees.Soup and Pâté: A Comforting Winter Match
Few things beat a steaming bowl of soup during winter’s long stretch. Here are some easy choices that get an upgrade by adding pâté.
Lemongrass Ginger Chicken Soup
Ingredients for 6 servings:
1 tablespoon olive oil
1/2 cup chopped onion
1 1/2 tablespoons finely minced fresh ginger
1 tablespoon white miso
1 (8-ounce) package pre-sliced cremini mushrooms
4 1/2 cups unsalted chicken stock
1 1/2 cups shredded skinless chicken breast
3 cups chopped bok choy
1 (8.5-ounce) pouch pre-cooked brown rice
1 tablespoon lower-sodium soy sauce
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1-2 tablespoons of Alexian Chicken Liver Mousse
Instructions: Heat oil in a Dutch oven over medium-high heat. Add onion, ginger, and miso; sauté 4 minutes. Add mushrooms; sauté 2 minutes. Add stock, chicken, and bok choy; bring to a boil. Reduce heat, and simmer 8 minutes.
While soup simmers, prepare rice according to package directions. Stir rice, soy sauce, salt, and pepper into soup; cook 4 minutes or until bok choy is tender. Remove from heat; stir in lemon rind and juice. Add the Chicken Liver Mousse on top.
Creamy Vegetable Soup
Ingredients for 4 servings:
1 large onion
1 pound carrots, peeled (4 to 5 medium)
4 celery sticks
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
1 pound thin-skinned potatoes (3 medium or 6 small potatoes)
3 garlic cloves, peeled and halved
3 cups chicken or vegetable stock
2 bay leaves
3 sprigs fresh thyme (substitute 1 teaspoon dried thyme)
1/4 cup half-and-half, cream, or coconut milk
1-2 tablespoons of Alexian Vegetable Pâté
Chop the onion, carrots, and celery into 1/2-inch chunks. Chop the potatoes into 1/2-inch chunks, but set aside from other vegetables. Heat the oil in a large pot over medium-high heat. Toss the onion, carrots, and celery around in the oil. Sprinkle with a 1/2 teaspoon of salt and add red pepper flakes. Cook, stirring occasionally, until the vegetables sweat, soften, and smell sweet; 5 to 10 minutes.
Stir in the potatoes, garlic, bay leaves, and thyme. Cook for 5 minutes. (Add more oil if the pot seems dry). Pour in the stock and bring to a boil. Reduce to a simmer and cook until you can easily pierce the potatoes with a fork; about 15 minutes.
Remove the soup from the heat. Take out the bay leaves and thyme sprigs and discard. Use an immersion blender, stand blender, or food mill to puree the soup until smooth.
Stir in the half-and-half. Taste for seasoning and adjust with more salt and pepper if necessary. Add the pâté on top.
Easy Potato Soup
Ingredients for 6 servings:
5 large potatoes
2 green onions, plus more for garnish
¼ teaspoon dried basil, or more to taste
Salt and pepper, to taste
Water (quantity will vary)
2 ½ cups milk (plus more if needed)
1-2 tablespoons of Alexian Duck Rillette
Peel and roughly chop potatoes. Discard tops and bottoms of green onions and mince the remaining pieces. Add potatoes and onions to a medium-sized saucepan and cover with water. Boil on high for 30 minutes, adding more water to the pot as needed, until potatoes are well cooked and soft.
Remove pot from heat and drain the water over a strainer until it is just under the level of your cooked potatoes. Return to the pot any onions and basil that were caught by the strainer..
Add 2 1/2 cups milk to potatoes and mash until mostly smooth, leaving a few small chunks for a hearty texture. Add more milk, a dash at a time, until soup reaches your preferred consistency. Season liberally with salt and pepper to taste. Return pot to the stove and heat, stirring frequently, for 2-3 minutes. Serve garnished with additional green onion and Duck Rillette.2019 in Review: Our Best Gourmet Fares of the Year
The end of the year is always a great time to reminisce and think about the year as a whole. Here at Alexian, we know we have given you many tips, recipes, and other content to help you enjoy our pâté. Since it’s the end of the year, we have assembled some of our top content from 2019.
While pâté is great on crackers or bread, we honored its versatility by showing you how to incorporate it into your dishes. Next time you are at a loss about what to make, or craving a new flavor, go to this article and get some inspiration.
We also introduced to you our new Alexian Specialty Crackers: Olive Oil & Sea Salt, Rosemary & Olive Oil and Cracked Peppercorn. For different and creative ways to top your crackers, revisit this article.
Whether you skip breakfast or go for the same old classics, we showed you different ways to incorporate pâté to your morning meal. You can read that here.
Many people think of pâté as something to add on top of something, but there is so much more than can be done as well! Using pâté as a stuffer is an unexpected choice to get rich and hearty results. We gave you a few ideas with this article. We didn’t forget about our vegetable-loving friends this year. Not only do we offer vegetable and vegan pâtés, but we showed you how to eat them here.
You can enjoy pâté year-round, but there is something so special about summer. We created an article about how best to enjoy pâté during that season.
And lastly, we are proud to remind you that we do not use foie gras in any of our products. Never have and never will! Please read more about it here.
Wishing you happy holidays and a happy and healthy New Year! Cheers!Choosing Pâté for Your Party
For most of us, the winter months bring us indoors to celebrate the holidays and to enjoy dinner parties with friends and family. Hors d’oeuvres are often central to these gatherings, and it is nice to provide guests with a variety from which to choose. Adding pâté to your menu will impress your guests as well as encourage them to perhaps try something new. Each pâté is unique, differing in style, flavor and type of ingredients, so providing a few as part of your spread is a creative and easy way to create variety. Below we’ve assembled a pâté cheat sheet to help you choose which to serve.
Country-style pâtés are the most traditional type, and are what most people think of when they hear the word pâté. This type is coarse in texture, similar to a meatloaf and is often served in thin slices on a baguette, or cut into cubes and served with toothpicks. Our Pâté de Campagne is a simple and approachable coarse style, which has arguably the most versatility for pairings.
For a smoother, more spreadable pâté, reach for a mousse like our Truffle Mousse which is an Alexian fan favorite. Mousses are often served alongside crackers, baguette, or crostini, making for an easy and quick presentation for your gathering.
There are many flavor profiles of pâté, and we find that offering the most unique or unusual flavors will garner the most attention. Try varieties like our Pheasant with Rosemary or our Wild Forest Mushroom .
Rillette which is arguably in the same family as pâté, is another item well received at gatherings. A rillette is meat which has been slowly cooked in its own fat with a blend of seasonings. Our Duck Rillette is a decadent treat and is a popular item during the holidays, during which time we all indulge!
For a lighter and more colorful option, our vegetable and vegan pâtés can be enjoyed during the cooler months but are also an appropriate option for summer. Our Eggplant and Goat Cheese, Mushroom Artichoke, and our Mixed Vegetable varieties are pleasing to the eye and very unique in flavor profile.
Next time you are hosting a gathering, don’t let pâté intimidate you. Choose a few different varieties to serve alongside cheeses, breads and crackers, chutneys, mustards, and fresh fruits and vegetables. It is a perfect appetizer before a meal or to serve alongside cocktails.Unexpected, Easy Stuffed Recipes with Pâté
Pâté is indulgent and perfect for special occasions. Using it as a stuffing is an easy and unexpected way to showcase pâté. With groups of people coming together for large meals, it’s a great option with which to make delicious dishes. Below are some of our favorite ways to use pâté as a stuffing.
For this recipe you will need:
Preheat the oven to 425°F. Hollow out mushroom caps and set stems aside. Boil mushroom caps in the stock for 7-8 minutes. While boiling the mushroom caps, mince the mushroom stems. Sauté in butter with minced onion. Mash pâté with a fork and mix with lemon juice, salt, and pepper. Fill mushroom caps with mixture, brush tops with butter and bake for 5 minutes or until brown on top.
Pâté and Pistachio-Stuffed Turkey
Preheat oven to 425°F. Mix salt, white pepper, and paprika together in a small bowl and set aside. Prepare your turkey for roasting by patting it dry and ensuring giblets are removed. Rub half of the paprika mixture inside the turkey. Rub the remaining mixture into the skin on the outside of the turkey.
Chop the mushrooms, and place into a bowl along with the pâté, chopped pistachios, thyme, egg, and Challah and mix thoroughly. Stuff the stuffing into the opening of the turkey, then tie the legs and wings with kitchen twine. Brush the bottom side of the turkey with half of the melted butter and place turkey into the roasting pan, breast-side down.
Roast in the preheated oven for 45 minutes. Then flip the turkey to breast-side up, brush with remaining butter, and continue roasting until cooked, about 60 – 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180°F (82°C). Remove the turkey from the oven, cover with aluminum foil, and allow to rest for at least 30 minutes before slicing.