Dinner Recipes

Autumn Pear & Red Bell Pepper Salsa with Oomph No.5 Three Star

It is finally time for Fall cooking! Pears are abundant right now and are excellent in this sweet and savory Fall salsa. We love pears for their flavor and their health benefits. With our Oomph No.5 Three Star blend this simple salsa becomes a super boosted side dish!

Read Recipe

Autumn Pear and Red Pepper Salsa with Oomph Three Star

Prep Time: 10 min.

Chill Time: 30 min.

Total Time: 40 min.

Servings: 4 servings



  • 1 pear, cut into small cubes (peeling is optional)
  • 1/2 large red bell pepper, finely diced
  • 1.5 tsp. Oomph No.5 Three Star
  • 2 scant tsp. Apple cider vinegar
  • Salt to taste
  • 1 shallot, finely diced
  • Juice of 1/2 lime ( lemon works too!)
  • 1/2 tsp. sugar optional



  • Mix pear all ingredients in a medium-size bowl.
  • Toss with a spoon to begin to bruise pear and salt and Oomph are completely mixed.
  • Refrigerate for 1 hour and serve.

* If you are serving immediately, you may add a small dash or two of water to help soften the pairs and rehydrate the Oomph.






ColCannon with Oomph

This is a great way to give Oomph a try! Creating a spread from Oomph Cooking Blends is delicious and easy. Add this to appetizers, baked potatoes, steak, chicken, great for tossing noodles and as a pretty side dish for any meal.

Read Recipe

A classic Irish potato dish upgraded with Oomph.

IF you have any leftovers, these potatoes make excellent potato pancakes. Perfect to roll into a wonderful full breakfast.

Prep Time: 10 min.

Cook Time: 30 min.

Total Time: 10 min.

Servings: 6 servings




  • 2 tsp. Oomph Cooking Blend
  • 3 lbs russet potatoes
  • 1 lb bacon
  • 1 c. milk
  • ½ c. cream
  • 8 Tbsp. butter (1/2 butter will be used to bloom Oomph)
  • 2 heaping tsp. No.5 Three Star (Oomph)
  • 2 heaping tsp. No.7 Green Blend (Oomph)
  • ½ bunch flat leaf parsley chopped
  • Optional
  • 1 tsp. bacon fat or duck fat
  • 1 clove garlic



  • Cook bacon to semi-crispy, reserve bacon fat
  • Wash potatoes, split lengthwise and boil for 30 min or until fork pierces easily
  • Gently warm milk and cream in a saucepan or bring to room temperature
  • Blooming Oomph: Oomph + 4 Tbsp. water + 4 Tbsp. butter in a pan stir over med-low heat for about 2 minutes
  • Dice bacon
  • Remove potato skins and rice potatoes.

Put it Together

  • Fold butter into potatoes gently
  • Add ½ milk+cream and stir
  • Add Oomph mixture
  • Add bacon with the rest of milk+cream


Serve warm. Can be topped with finely chopped parsley, a drizzle of olive oil or micro planed garlic, Yum.


Stuffed Mushrooms

A tasty little side dish for dinner our an appetizer on their own. These beauties are mouthwatering good.

Read Recipe

If you like mushrooms, you will love these delectable little morsels.

This recipe uses our No.2 Battuto and No.1 Duxelles blends.

Prep Time: 15 min

Cook Time: 30 min.

Total Time: 45 min.

Servings: 4 (more if they are an appetizer)



  • 8 large mushrooms, stem removed and finely diced


  • 1 tsp. No.2 Battuto
  • 1 tsp. No.1 Duxelles
  • 1 Tbsp. finely diced celery tops
  • 2 glugs of vermouth
  • 2 Tbsp. Parmesan cheese
  • Pinch of salt
  • 1/8 c. toast, crumbled into fine bits



  • Preheat oven to 300 degrees
  • In a bowl, mix all filing ingredients together
  • Place mushroom caps upside down in an oven proof dish
  • Fill caps tightly with filling
  • Bake for 30 minutes or until mushrooms are cooked and filling is golden brown.

  Serve as a side dish or appetizer! YUM!


Sweet & Sour Meatballs with Peppers, Onions and Oomph

Another delicious recipe from Robin Miller! This one will give your week a lift with big Oomph flavor, nutrients from the amazing peppers and the sauce delivers mouthwatering yumminess the whole family will love.  

Read Recipe

Simple. Delicious. Healthy.

Prep Time: 10 min.

Cook Time: 30 min.

Total Time: 40 min.

Servings: 4 servings




  • 1 pound lean ground beef

  • 1/4 cup panko breadcrumbs or regular dry breadcrumbs

  • 1 large egg

  • 2 teaspoons Oomph No.3 Sofrito

  • Salt and ground black pepper

  • 1 tablespoon olive oil or vegetable oil

  • 1 cup sliced onion

  • 2 bell peppers (orange, red, yellow, green, or a combination), seeded and cut into bite-size pieces

  • 2 cloves garlic, minced

  • 1 cup sweet and sour sauce or sweet and sour stir-fry sauce

  • 1/2 cup fruit preserves, such as orange marmalade or apricot preserves

  • 3 tablespoons soy sauce

  • 1 tablespoon mirin

  • Cooked rice or Asian noodles for serving

  • Chopped green onions for serving, optional

  • Note: For more intense flavor, add 1 teaspoon Oomph No.3 Sofrito to the sauce when you add the sweet and sour sauce.


  • Preheat the oven to 400 degrees.

  • Line a large baking sheet with parchment paper or foil.

  • In a large bowl, combine the beef, panko, egg, Oomph No.3 Sofrito, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and shape the mixture into 12 to 16 meatballs.

  • Transfer the meatballs to the prepared pan and roast for 18 to 20 minutes, until browned and cooked through.

  • Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook for 5 minutes, until soft. Add the garlic and cook for 1 minute.

  • Add the sweet and sour sauce, fruit preserves, soy sauce, and mirin and bring to a simmer.

  • Reduce the heat to low and simmer for 10 minutes. Add the meatballs and simmer for 3 to 5 minutes to heat through.

  • Spoon the meatballs and sauce over the rice, top with green onions (if using) and serve.


    Visit Robin Miller Cooks for more easy, healthy and tasty recipes!



One Pot Creamy Chicken Noodle Soup by Robin Miller

A perfect meal for cool, cozy evenings.

Read Recipe

One Pot Creamy Chicken Noodle Soup

Note: Since we’re using ultra flavorful Oomph cooking blend No.2 Battuto, you may eliminate the olive oil, onion, carrots, and garlic and simmer the blend in the broth as the first step in the recipe (start by combining the broth, tomato paste, and Oomph No.2 Battuto, bring to a simmer and then add the chicken as directed).

Servings: 4


  • 1 tablespoon olive oil

  • 1/2 cup chopped onion

  • 1 cup chopped carrots

  • 2 cloves garlic

  • 2 teaspoons Oomph No.2 Battuto

  • Salt and ground black pepper

  • 5 cups chicken broth, plus more if needed or desired

  • 1 tablespoon tomato paste

  • 3/4 pound boneless skinless chicken breasts (fresh or frozen)

  • 6 ounces egg noodles or pasta of choice

  • 1/2 cup cream, half-and-half or fat-free half-and-half


  • Heat the oil in a large pot over medium-high heat.

  • Add the onions and carrots and cook for 3 to 5 minutes, until soft.

  • Add the garlic and cook for 30 seconds. Add the Oomph No.2 Battuto, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant.

  • Add the broth and tomato paste and bring to a simmer.

  • Add the chicken and simmer for 8 to 10 minutes, until you can easily shred the chicken with two forks (add 5 to 10 minutes for frozen chicken).

  • Shred the chicken directly into the soup and return to a low boil.

  • Add the noodles and cook for 7 to 10 minutes, until tender, adding more broth if necessary.

  • Remove the pan from the heat and stir in the cream. Season to taste with salt and pepper.

    Serves 4

  Visit Robin Miller Cooks for more easy, healthy and tasty recipes!



Meatballs with Oomph

Meatballs are versatile and super tasty when Oomph is inside!

Read Recipe

Boost the Yum factor using Oomph with this classic 3-meat meatballs recipe. Its a bold move that can deliver a heart warming victory at the table.

As a stand alone these are simply delicious. Your choice of any the Oomph blends inside will help you deliver crowd pleasing tastiness. Our top choice to use are; No.4 Refogado, No.1 Duxelles blend, No.3 Sofrito blend and No.6 Shiitake Umami.

Prep Time: 15 min.

Cook Time: 40 min.

Total Time: 55 min.

Servings: 6 - 8




  • 2 lb. ground beef & 1# pork & 1# dry aged beef
  • 2 Tbsp. of any Oomph Cooking Blend
  • 3 eggs
  • Salt & Pepper
  • 3 Tbsp. chopped fresh parsley
  • 3-4 slices day old bread
  • 1c half-in-half + 1c Milk
  • 3/4 c. grated pecorino Romano
  • Juice of 1/2 lemon
  • Olive oil




  • Preheat oven to 375 degrees.
  • Soak bread in milk & half-n-half
  • In large bowl, salt & pepper 3 meats
  • rinse, wash, chop parsley, add to mixture
  • Evenly dust meat with 2 Tbsp. Oomph (your choice) work it in with hands
  • Remove bread from milk, ring out then crumble into mixture
  • Whisk eggs and fold into mixture
  • Shape into balls and fully brown in skillet with olive oil
  • Put in low dish in oven for 15-20 minutes


Serve with mashed potatoes, fries or steamed vegetables and gravy.

Oomph Hack #3:
Bloom Oomph and top your baked potato.

Chicken Roulade

Pretty and Tasty. This is a great dish to serve for guests or to treat yourself to a fun and visually interesting meal!

Read Recipe

Roulade is just a dish served in the form of a roll. We are rolling up some yumminess in this recipe.

Remember, any Oomph blends would be delicious in this recipe! If you don't have the one we suggest on hand, try one you do have.

Prep Time: 10 min.

Cook Time: 1 hr.

Total Time: 70 min

Servings: 4




  • 6 mushrooms sliced into thin batons
  • 2 Tbsp. fresh parsley
  • 1 scallion thinly diced
  • 4 tsp. Oomph No.1 Duxelles Blend
  • 2 inches of bacon cut from full 8oz slab
  • 1 piece of crusty bread
  • 2 Tbsp. of butter
  • 2 Tbsp. micro planed sharp cheese
  • 1/2 tsp. pepper


Prepare Chicken

  • Cook bacon until crispy then chop into bits
  • Use bacon fat and 1 pat butter to cook mushrooms
  • Crush toasted bread into crumbs
  • Bloom Oomph Duxelles with 1 pat of butter
  • Add all filling into bowl and toss until well blended.
  • Add a solid scoop filling on flattened thigh then roll and toothpick or lasso with cooking twine


  • In skillet that bacon was cooked add a knob of butter and brown exterior of roulades
  • Make sure to get great color on all sides.
  • After browned add to baking dish and cook at 325 for 20 minutes and bring chicken to temperature 165 degrees


Serve over rice, with a simple sauce and vegetable side.


Oomph Hack #6:
Quick Appetizer: Bloomed Oomph, crackers, soft cheese, sprig of chive. Done!