Meal Ideas 27 January 2020

Beef Up Your Menu with a Trendy Twist on Sushi

(Family Features) Tantalizing taste buds with the latest in trendy foods can be a fun way to bring the whole family to the table for meals together. Combining familiar flavors with a new preparation method, for example, is one way to add flair to dinners at home.

An innovative sushi-style concept, "beefshi" features convenient beef products like pastrami, roast beef, summer sausage, hot dogs, corned beef or bologna prepared in rolls with rice and vegetables. Because recipes like Reuben Roll, Taco Maki, New York Deli Roll and Muffarolletta can be enjoyed individually as appetizers or grouped together for a full meal, these dishes can provide a variety of solutions from entertaining a crowd to simply feeding your family.

Find more information and recipes at beefshi.com

Reuben Roll

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

  • 1 cup water
  • 1/4 cup rice vinegar

Rolls:

  • 12 thin slices pastrami
  • 3 cups sushi rice
  • 1 teaspoon caraway seeds
  • 2 sheets nori
  • 4 thin slices Swiss cheese, cut into slivers
  • 1 1/4 cups sauerkraut, rinsed, drained and squeezed dry
  • Russian dressing
  1. To make hand vinegar: In small bowl, stir water and rice vinegar.
  2. To make rolls: Lay sushi mat on clean surface and cover with plastic wrap. Lay six slices pastrami on mat lengthwise. Moisten hands with hand vinegar and shake off excess. Spread 1 1/2 cups rice across pastrami, leaving 1 inch empty at farthest end. Sprinkle rice with caraway seeds. Turn nori over so rice side is down.
  3. Cover half the pastrami crosswise with two slices cheese and half the sauerkraut.
  4. Securing meat and cheese with fingers, use thumbs to push end of mat up and over filling until edge of nori meets rice on opposite side. Press firmly on roll.
  5. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
  6. Repeat to make second roll.
  7. Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter and serve with Russian dressing.

New York Deli Roll

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

  • 1 cup water
  • 1/4 cup rice vinegar

Futomaki:

  • 2 sheets nori
  • 3 cups sushi rice
  • 2 teaspoons caraway seeds
  • 6 thin slices corned beef
  • 4 teaspoons horseradish, well-drained
  • 4 thin slices Swiss cheese, sliced into thin sticks
  • Dijon mustard
  1. To make hand vinegar: In small bowl, stir water and rice vinegar.
  2. To make futomaki: Lay sushi mat on clean surface and cover with plastic wrap. Place one nori sheet on mat, shiny-side down. Moisten hands with hand vinegar and shake off excess. Spread 1 1/2 cups rice across nori. Sprinkle with 1 teaspoon caraway seeds. Turn nori over so rice side is down.
  3. Cover half the rice crosswise with three slices corned beef. Spread corned beef with 2 teaspoons horseradish. Cover corned beef with two slices cheese.
  4. Securing meat and cheese with fingers, use thumbs to push end of mat up and over filling until edge of nori meets rice on opposite side. Press firmly on roll.
  5. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
  6. Repeat to make second roll.
  7. Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter and serve with Dijon mustard.

Taco Maki

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

  • 1 cup water
  • 1/4 cup rice vinegar

Maki:

  • 2 sheets nori
  • 4 cups sushi rice
  • 4 ounces finely shredded spicy beef jerky
  • 16 cilantro sprigs
  • 1/2 cup slivered radishes
  • 64 tortilla strips
  • queso fresco crumbles
  • pico de gallo
  1. To make hand vinegar: In small bowl, stir water and rice vinegar.
  2. To make maki: Lay sushi mat on clean surface. Moisten hands with hand vinegar and shake off excess. Place one nori sheet on mat, shiny-side down. Spread 2 cups rice across nori, leaving 1 inch empty at farthest end.
  3. Lay 2 ounces jerky, 8 cilantro sprigs and 1/4 cup radishes crosswise along rice, covering half the surface closest to you.
  4. Securing jerky, cilantro and radishes with fingers, use thumbs to push end of mat up and over filling until edge of nori meets rice on opposite side. Press firmly on roll.
  5. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
  6. Repeat to make second roll.
  7. Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter. Stand four tortilla strips upright in center of each roll then sprinkle with queso fresco. Serve with pico de gallo.

Muffarolletta

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

  • 1 cup water
  • 1/4 cup rice vinegar

Rice:

  • 1/2 cup mixed olives, patted dry and finely chopped
  • 2 teaspoons capers, patted dry and finely chopped
  • 1 clove garlic, minced
  • 3 cups sushi rice
  • freshly ground black pepper, to taste

Rolls:

  • 8 thin slices beef salami
  • 3 thin slices part-skim mozzarella, cut into sticks
  • 3 thin slices provolone, cut into sticks
  • 1/4 cup chopped celery leaves
  • toasted sesame seeds
  • shaved celery
  1. To make hand vinegar: In small bowl, stir water and rice vinegar.
  2. To make rice: In small bowl, mix olives, capers, garlic and rice; season with pepper, to taste.
  3. To make rolls: Lay sushi mat on clean surface and cover with plastic wrap. Lay four slices salami on mat, overlapping by about 1/2 inch, to create surface 7 inches wide and 6 inches deep.
    Moisten hands with hand vinegar and shake off excess. Cover salami with 1 1/2 cups sushi rice, leaving 1 inch empty at farthest end.
  4. Arrange half of each cheese along center of rice crosswise, covering half of rice closest to you. Sprinkle cheese with 1/8 cup celery leaves.
  5. Securing cheese with fingers, use thumbs to push end of mat up and over filling until one edge of rice meets opposite side. Press firmly on roll.
  6. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove mat, peel off plastic and set roll aside.
  7. Repeat to make second roll.
  8. Slice each roll into eight rounds, arrange on sushi platter and sprinkle each slice with sesame seeds. Serve with shaved celery.
Holiday 10 April 2019

Celebrate Cinco de Mayo with a Festive Fiesta

(Family Features) For Mexican food lovers everywhere, Cinco de Mayo provides the perfect excuse to host a fiesta. This year, try spicing up your party menu with Mexican-inspired bold flavors and fresh ingredients using these tips and recipe. With a little planning and some key fresh ingredients, you can host a fiesta everyone will enjoy.

Cinco de Mayo Menu Planning
Here are a few authentic dips and dishes to liven any party spread:

  • Green, Green Guacamole - This flavorful dip embodies the festive flavors of the holiday. To make fresh guacamole, add green onions, cilantro and Tabasco green jalapeño pepper sauce to ripe, mashed avocados.
  • Mexican Caviar - Not your average salsa dip, this hearty and zesty recipe combines black beans, corn, avocado, tomatoes and cilantro for a muy bueno party starter that is sure to please.
  • Spicy Taquitos - Packed with genuine flavor, these savory appetizers can be served all year long. A satisfying blend of chicken, red beans and shredded cheese is rolled into buttery phyllo dough and baked until golden and crispy.

To add more authentic flavor to your table, be sure to serve Fiery Fiesta Empanadas. With a soft cornmeal crust, ground beef, cheese and olive filling, this dish boasts bold notes of cumin, garlic, and mild Tabasco green jalapeño pepper sauce - making these empanadas a sure-fire way to spice up your menu.

For more sizzling, south-of-the-border recipes, visit www.tabasco.com.

Fiery Fiesta Empanadas

Makes 4 empanadas

Cornmeal Crust

  • 2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, cut into 1-inch pieces
  • 6 tablespoons water

Filling

  • 1 pound ground beef
  • 1 clove garlic, crushed
  • 3 scallions, chopped
  • 1/4 cup taco sauce
  • 1/4 cup pitted ripe olives, chopped
  • 4 teaspoons Tabasco green jalapeño pepper sauce, divided
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 cup shredded Cheddar or Monterey Jack cheese
  • 1 large egg, beaten
  1. Combine flour, cornmeal and salt in medium bowl. Cut in butter until mixture is crumbly. Sprinkle in water, 1 tablespoon at a time, until dough sticks together.
  2. On lightly floured surface with lightly floured rolling pin, roll out half of dough until 1/4-inch thick. Cut dough into two 7-inch rounds. Repeat with remaining dough and scraps. Cover; set aside.
  3. Cook ground beef and garlic in 12-inch skillet over medium-high heat until beef is browned on all sides, stirring occasionally to break up beef.
  4. Stir in scallions, taco sauce, olives, 3 teaspoons green jalapeño pepper sauce, oregano, cumin and salt until well blended. Stir in cheese.
  5. Preheat oven to 375ºF. Grease large cookie sheet. Spoon about 1/2-cup filling on 1/2 of each round, leaving a 1/2-inch border.
  6. Stir together egg and remaining teaspoon green jalapeño pepper sauce.
  7. Brush border with egg mixture.
  8. Fold dough over filling, pressing out air. Crimp edges with fork or fingers to seal.
  9. Place on baking sheet. Bake 25 minutes or until golden.

Source: Tabasco

Holiday 09 April 2019

Celebrate Cinco de Mayo

(Family Features) Cinco de Mayo is a fun and festive holiday that's celebrated with music, dancing, family and delicious food. To bring great Mexican flavors to your fiesta, take a lesson from Maria Conception Jacinta Dominguez Ortega - also known as Mama Ortega.

In the 1800s, Mama Ortega created a loving home for her 13 children, and it centered around a tiny kitchen. From her small charcoal-burning stove, Mama created memorable meals her family loved. Everything for each meal was homegrown, handpicked and homemade.

You may not be able to grow your own ingredients, but you can take advantage of the way Mama did things - through authentic ingredients such as the line of Ortega Mexican Foods products. Fire-roasted chiles, authentic taco seasonings, crisp taco shells made with whole kernel corn and America's number one taco sauce are just a few of the ways that Ortega brings authentic Mexican flavor and fun to your family's dinner table.

For more delicious Mexican recipes to enjoy on Cinco de Mayo - or any day - visit www.ortega.com.

Slow-Cooked Shredded Beef Tacos

Prep Time: 12 minutes
Start to Finish: 6 hours
Makes: 6 to 8 servings

  • 1 1/2 pounds beef chuck roast
  • 1 medium onion, sliced
  • 1 cup water
  • 1 Ortega Grande Taco Dinner Kit
  • 1 can (4 ounces) Ortega Diced Green Chiles
  • Optional toppings: shredded lettuce, chopped tomato, shredded mild cheddar cheese, sour cream
  1. Place beef and onion in 4-quart slow cooker. Combine water and seasoning mix from kit in small bowl. Pour over beef and onion. Cover and cook on LOW 6 to 8 hours or until fork tender.
  2. Transfer beef to cutting board; shred beef with two forks. Place in large bowl. Stir in taco sauce from kit and chilies.
  3. Fill warmed taco shells and tortillas from kit with beef mixture. Top with cheese sauce from kit. Garnish with desired toppings.

Smothered Beef and Bean Burritos

Prep Time: 10 minutes
Start to Finish: 40 minutes
Makes: 10 burritos

  • 1 can (10.75 ounces) condensed cream of mushroom soup
  • 1 can (10 ounces) condensed cheddar cheese soup
  • 1/2 cup sour cream
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 onion, diced
  • 3/4 cup water
  • 1 Ortega Soft Taco Kit
  • 1 cup Ortega Refried Beans
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup diced tomato
  1. Preheat oven to 350°F. Lightly coat 13 x 9-inch baking dish with nonstick cooking spray. Combine soups and sour cream in small bowl; set aside.
  2. Heat oil in skillet over medium-high heat. Add beef and onion. Cook and stir 5 minutes or until beef is no longer pink. Drain and discard fat. Add water and seasoning mix from kit. Cook and stir 3 minutes. Stir in refried beans.
  3. Wrap tortillas from kit with clean, lightly moistened cloth or paper towels. Microwave on HIGH (100% power) 1 minute, until hot and pliable.
  4. Divide beef mixture evenly among tortillas. Fold ends of tortilla to middle, then roll tightly around mixture. Place in baking dish, seam side down. Repeat with remaining tortillas.
  5. Spread soup mixture evenly over tortillas. Bake 22 to 25 minutes or until heated through. Garnish with taco sauce from kit, cilantro and tomatoes.

Easy Empanadas

Prep Time: 10 minutes
Start to Finish: 25 minutes
Makes: 12 empanadas

  • 1 cup prepared refrigerated barbecue shredded pork
  • 2 tablespoons Ortega Taco Sauce, any variety
  • 1 tablespoon Ortega Fire-Roasted Diced Green Chilies
  • 1 can (12-count) refrigerated biscuits
  • 1 egg, well beaten
  • 1 cup black bean and corn salsa
  1. Preheat oven to 375°F. Mix pork, taco sauce and chilies in small bowl.
  2. Separate biscuits into 12 pieces. Flatten each biscuit into 6-inch round, using rolling pin. Divide filling evenly among biscuits, spreading over half of each round to within 1/4 inch of edge. Fold dough over filling; press edges with fork to seal well. Place on ungreased cookie sheet. Brush tops with beaten egg.
  3. Bake 12 to 15 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm with salsa for dipping.

Chili Con Queso Dip

Prep Time: 3 minutes
Start to Finish: 15 minutes
Makes about 3 cups

  • 1 package (16 ounces) pasteurized processed cheese spread, cut into chunks
  • 1 cup Ortega Thick and Chunky Mild Salsa
  • 1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
  • 1 package (10 count) Ortega Tostada Shells or 1 package (12-count)
  • Ortega Taco Shells, broken into pieces
  • Additional Ortega Fire-Roasted Diced Green Chiles (optional)
  • Chopped tomatoes (optional)
  1. Combine cheese, salsa and chilies in small saucepan. Cook and stir over low heat until fully melted and blended.
  2. Serve warm with tostada or taco shells. Garnish with additional chilies and tomatoes, if desired.

Chocolate Chile Brownies With Spiced Frosting

Prep Time: 10 minutes
Start to Finish: 1 hour
Makes: 9 servings

Brownies

  • 1 package (18 to 19 ounces) brownie mix, plus ingredients to prepare mix
  • 1 can (4 ounces) Ortega Diced Green Chiles, undrained

Frosting

  • 1 cup powered sugar
  • 1 tablespoon Ortega Chili Seasoning Mix
  • 1 1/2 to 2 tablespoons milk
  1. Preheat oven to 350°F. Line 8-inch square baking pan with aluminum foil, extending foil over sides of pan; lightly coat with nonstick cooking spray.
  2. Prepare brownies according to package directions. Stir in chilies; mix until well blended. Pour into prepared baking pan. Bake 25 to 30 minutes, or use time recommended on package. Cool on wire rack. Using foil "handles," remove from pan.
  3. Blend powdered sugar and seasoning mix in small bowl. Stir in milk, adding more if necessary, until desired consistency. Spread on brownies. Slice and serve.

Source: Ortega

Meal Ideas 25 July 2018

Nutritious Meals for Busy School Nights

(Family Features) When school is back in session, the real test for parents is not in the classroom, but in the kitchen. Between breakfast, lunch and dinner - not to mention snacks - meal planning seems endless and daunting.

With convenient options like canned ingredients on-hand, parents can have the makings of a wholesome homemade meal right at their fingertips.

Canned foods not only help cut down on prep time in the kitchen, but also deliver nutritional benefits. In fact, kids and adults who use six or more canned foods per week are more likely to have diets higher in 17 essential nutrients, according to a study published in "Nutrients." Plus, cans provide year-round access to seasonal fruits and vegetables, and keep food fresh and flavorful without the need for preservatives and additives.

From on-the-go breakfasts like Vegetable Frittata Minis to hearty dinners like this Beef and Vegetable Soup and everything in-between, a well-stocked pantry - or your "cantry" - full of canned proteins, fruits, vegetables and soups can help busy parents get through the week with creative meals they can feel good about serving their families.

For more information about the nutritional benefits of cooking with canned foods and to find flavorful recipes for the back-to-school season, visit CansGetYouCooking.com.


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Tuna Sliders with Green Chilies

Recipe courtesy of Cans Get You Cooking
Servings: 12

  • 1 can (5-ounce) tuna, packed in water, drained and flaked
  • 1 can (4.25-ounce) chopped green chilies
  • 1/4 cup diced celery
  • 1/4 cup diced red onion
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons chopped fresh cilantro or parsley
  • 6 slider rolls, split
  • lettuce leaves
  1. In large bowl, combine tuna, green chilies, celery, red onion, mayonnaise and chopped cilantro; toss to mix well.
  2. Top bottom half of each roll with lettuce leaves; top with some tuna mixture and top half of roll.

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Beef and Vegetable Soup

Recipe courtesy of Cans Get You Cooking
Servings: 6

  • 1 tablespoon vegetable oil
  • 1 pound lean ground beef
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 can (14 1/2 ounces) low-sodium beef broth
  • 1 can (14 1/2 ounces) sliced carrots, drained
  • 1 can (14 1/2 ounces) cut green beans
  • 1 can (14 1/2 ounces) stewed tomatoes
  • 1 teaspoon dried basil
  • 1 cup cooked egg noodles
  1. In 4-quart saucepan over medium-high heat, in hot oil, cook ground beef until well browned on all sides, stirring frequently. With slotted spoon, remove beef to bowl.
  2. In drippings remaining in saucepan over medium heat, cook onion and garlic until tender-crisp.
  3. Add beef broth, carrots, green beans, stewed tomatoes, basil and ground beef; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10-15 minutes to blend flavors, stirring occasionally. Stir in cooked egg noodles.

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Vegetable Frittata Minis

Recipe courtesy of Cans Get You Cooking
Servings: 36

  • Nonstick cooking spray
  • 8 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried basil
  • 1 can (8 ounces) mixed vegetables, drained
  • 1/4 cup grated Parmesan cheese
  1. Heat oven to 375° F. Spray mini muffin tins with nonstick cooking spray.
  2. In large bowl, beat eggs, milk, salt, pepper and basil to blend well. Stir in mixed vegetables and Parmesan cheese.
  3. Fill prepared pans with egg mixture. Bake until egg mixture puffs and is just set in center, about 8-10 minutes.
  4. With rubber spatula, loosen frittatas from muffin cups and slide onto platter.

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Gluten-Free Pumpkin and Chocolate Chip Bread

Recipe courtesy of Cans Get You Cooking
Servings: 20 (2 loaves)

  • 4 cups oat flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • pinch of salt
  • 1 cup (2 sticks) butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 can (15 ounces) pumpkin
  • 2 cups chopped walnuts
  • 1 cup bittersweet chocolate chips
  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk
  1. Heat oven to 350° F. Grease two 8-by-4-inch loaf pans. In large bowl, combine oat flour, baking soda, cinnamon, nutmeg and salt.
  2. In large bowl using mixer, beat butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla, oat flour mixture and pumpkin; beat until just blended. Stir in walnuts and chocolate chips. Spoon mixture into prepared pans.
  3. Bake 50-55 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.
  4. In small bowl, stir confectioners' sugar and milk until smooth. Drizzle mixture over pumpkin bread.

Source:  Cans Get You Cooking

Meal Ideas 09 August 2017

Spice Up School Days

(Family Features) Busy school days demand meals that can match the pace of life. A Mexican-themed meal is a sure way to keep things festive and lively around the family dinner table.

Not only does a meal centered on Mexican-style foods let you spice up your menu, it also allows for plenty of personalization so even the pickiest of palates can be satisfied. That means less time for preparation and more time spent together.

Put a fresh twist on your next school-night fiesta with these ideas:

  • An ethnically-inspired meal is a great opportunity to encourage kids to try out new flavors and experiment with foods they wouldn't normally eat. Sample variations of classic salsas, incorporate seasonal ingredients like jicama and diced sweet peppers to freshen up your dishes or put a spicy spin on a classic Italian favorite by creating Mexican-inspired stuffed shells.
     
  • Get creative with proteins. Chicken and beef are common options, but heart-healthy fish and shrimp are also great candidates for a Mexican-style meal. Pork is another good choice for many Mexican dishes, and beans provide an excellent source of added protein, along with some flavor variety.
     
  • Mex-up your taco night. Try an alternative to the traditional corn shell with an option like Ortega Good Grains Taco Shells, crafted with artisanal blends of real corn, unique grains and ingredients baked into each shell. They're made with whole kernel corn, giving them an authentic taste and a distinctive flavor, aroma and texture.
     
  • Keep things kid-friendly and fun by focusing on finger foods. A large taco can be difficult for little hands to handle, but a street taco portion, a chimichanga or even nachos are more hands-on.
     
  • Look for fun toppings that add an extra crunch. For example, new Ortega Crispy Taco Toppers, lightly breaded slices of real jalapeno or onion, provide a bold kick and are the perfect finishing touch for tacos, salads and even Mexican-style burgers.
     
  • Don't forget dessert. No meal is complete without a sweet treat, such as a churro, flan, empanada or sopapilla. Many of these favorites can be prepared ahead of time so you can simply cook and serve for a perfect ending to your family fiesta.

Find more mealtime inspiration like these recipes, perfect for the busy back-to-school season, at ortega.com, or find Ortega on Facebook, Instagram and Pinterest.

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Slow Cooked "Pulled" Chicken Tacos

Prep time: 5 minutes
Cook time: 2 hours
Servings: 5

  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 bottle (8 ounces) Ortega Chipotle Taco Sauce
  • 1/2 cup chicken stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (10 shells) Ortega Good Grains White Corn with Chia Taco Shells, warmed
    taco toppings
  1. In medium pan, combine chicken, taco sauce, chicken stock, salt and pepper, and cook on low, covered, approximately 2 hours, or until internal temperature of chicken reaches 165° F. Remove chicken from pan and shred using two forks.
  2. Turn heat to medium-high and reduce cooking liquid into thick sauce, cooking 3-5 minutes and stirring occasionally.
  3. Remove from heat and combine sauce with shredded chicken.
  4. Serve in taco shells with desired taco toppings.

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Baja Chicken Pizza

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 5

  • 4 boneless, skinless chicken breasts, about 1 pound
  • 1 bottle (8 ounces) Ortega Green Taco Sauce
  • 1 can Ortega Vegetarian Refried Beans
  • 3/4 cup Ortega Homestyle Salsa (any variety)
  • 1 Mama Mary's prepared pizza crust
  • 1 red bell pepper, diced
  • 1 can (4 ounces) Ortega Diced Green Chiles
  • 1 bag (8 ounces) Mexican-style shredded cheese
  • 1 bottle (8 ounces) Ortega Original Taco Sauce (any variety)
  • 1 bag Ortega Crispy Onion Taco Toppers
  1. In large bowl or re-sealable plastic bag, combine chicken breasts with green taco sauce. Stir or shake to coat. Marinate at least 30 minutes or up to 2 hours.
  2. Heat oven to 350° F.
  3. Bake chicken 15-20 minutes, or until internal temperature reaches 165° F.
  4. Let chicken cool 10 minutes then cut into small cubes.
  5. In medium bowl, combine refried beans and salsa.
  6. Transfer prepared pizza crust to baking sheet.
  7. Spread bean mixture over dough, leaving 1/4 inch at edges for crust.
  8. Top with peppers, green chiles, chicken and cheese. Bake 10-15 minutes, or until crust is golden brown and cheese is melted.
  9. Top with taco sauce and crispy onion toppers then serve.

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Mexican Style "Totchos"

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 5

  • 1 package (32 ounces) tater tots
  • 1 1/2 pounds ground beef
  • 1 packet Ortega Taco Seasoning
  • 1cup water
  • 16 ounces shredded cheddar cheese
  • 2 medium tomatoes, diced
  • 1 container (16 ounces) sour cream
  • 1 bag Ortega Crispy Jalapeno
  • Taco Toppers
  1. Prepare tater tots according to package directions.
  2. Heat medium skillet over medium heat. Cook ground beef 4-5 minutes until browned, using wooden spoon to break into small pieces. Add taco seasoning and water. Cook until water evaporates and sauce is thickened.
  3. Top hot tater tots with cooked ground beef and cheese, and broil in oven 5 minutes.
  4. Top with tomatoes, sour cream and crispy jalapeno toppers, and serve immediately.

Source: Ortega

Meal Ideas 30 November 2016

Home-Style Staples That Never Go Out of Style

(Family Features) No matter what the latest taste trend or hot new celebrity-endorsed recipe, you can always count on a few classic home-style standards to make a comeback around this time every year. Typically known as “comfort foods” for their ability to soothe and warm the soul, these familiar dishes not only taste delicious, but also make us feel warm and fuzzy all over — and are especially welcoming during the chill of the colder months.  Perhaps Grandma’s famed chicken noodle soup comes to mind, or Dad’s special meatballs with marinara. Maybe it’s Mom’s ultra-gooey, rich mac ’n’ cheese, your own fork-tender pot roast or delicious turkey and stuffing holiday leftovers.

Whatever the dish, though, all comfort foods have one thing in common — we turn to them for relief when we’re tired, stressed, under-the-weather or simply looking for a taste of home. They are typically simple, hearty, uncomplicated meals, informal and inexpensive to prepare, yet immensely satisfying to those lucky enough to be served them.
Three comfort classics that never seem to go out of style are pot roast, shepherd’s pie and beef stroganoff. The recipes included here require no extensive prep or unusual ingredients, so they’re easy to whip up, even on a weeknight.

The slow cooker pot roast offers a particularly convenient alternative to last-minute cooking, since the prep all occurs in the morning, leaving the roast to cook to tender perfection all day. By using some convenient comfort food shortcuts on your ingredient list, such as Heinz® HomeStyle Savory Beef Gravy and Wyler’s® Beef Bouillon cubes, you can add an extra layer of flavor to the roast, without the fuss of making gravy from scratch. The pot roast also includes a healthy helping of veggies, so it could easily become a complete meal with fresh bread or a green salad.

If you’re looking for a comfort food that doubles as a one-dish wonder — shepherd’s pie has it all. It includes the meat, vegetables and starch most of us associate with a complete home-style meal. Plus, using prepared Ore-Ida® Mashed Potatoes to top the pie eliminates the laborious task of making mashed potatoes from scratch.  Also, if you’re craving a comfort food with some added interest, try this creamy beef stroganoff. It’s simple to make and serves up a delicious plate of savory chunks of beef tenderloin, sautéed mushrooms and steaming noodles. And, if you want to add a little extra flare, try pairing it with a glass of merlot. That’s sure to offer some added warmth and a new level of sophistication.

So, with these simple, home-cooking classics in your culinary arsenal this season, there’s no need to rush out and purchase the latest “cookbook du jour.” Just stick to the basics this season and you’ll be sure to find some classic convenience, comfort and good taste.

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Beef Stroganoff

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves 6 to 8

  • 1 pound sirloin steak (cut into thin strips) or 1 pound lean ground beef
  • 2 cups (8 ounces) sliced fresh mushrooms
  • 1 medium onion, sliced
  • 1/4 cup margarine or butter
  • 1 cup water
  • 1 tablespoon Wyler’s Beef Flavored Granules or 3 bouillon cubes
  • 1/2 cup sour cream
  • 8 ounces wide egg noodles, prepared according to package directions
  • Chopped parsley, optional
  1. In large skillet, over medium-high heat, cook and stir steak, mushrooms and onion in margarine until steak is browned and vegetables are tender. Reduce heat to medium. Add flour to thicken, if desired; cook and stir 1 minute. Add water and bouillon; cook and stir until thickened and bubbly. Stir in sour cream; heat through. (Do not boil.) Serve with hot noodles. Garnish with parsley if desired.

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Slow Cooker Savory Pot Roast

Prep Time: 10 minutes
Cook Time: 8 to 10 hours
Serves 6 to 8

  • 3 pounds bottom round beef roast
  • 1 Wyler’s Mrs. Grass Reduced Sodium Onion Recipe, Soup and Dip Mix pouch
  • 1 jar (12 ounces) Heinz HomeStyle Savory Beef Gravy
  • 2 Wyler’s Beef Bouillon Cubes or 2 teaspoons Wyler’s Beef Granules
  • 1 can (14 1/2-ounces) diced tomato with basil, garlic and oregano
  • 2 cups water
  • 3 cups mixed vegetables, such as sliced carrots, cut green beans, diced redskin potatoes, green peas, sliced celery
  1. In large skillet sprayed with nonstick spray, brown beef over medium-high heat 8 to 10 minutes, turning occasionally.
  2. Combine soup mix, 1 jar of gravy, bouillon and diced tomato in 5-quart slow cooker. Add water and stir well. Add beef and turn until well coated. Cover and cook on low heat setting 8 to 10 hours, turning occasionally.
  3. Add mixed vegetables during last 2 hours, stirring occasionally. When vegetables are tender, remove beef from cooker. Slice or shred beef as desired, and serve with vegetables and sauce.

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Shepherd’s Pie

Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
Serves 4 to 6

  • 1 pound lean ground beef
  • 1 jar (12 ounces) Heinz HomeStyle Savory Beef Gravy
  • 1 package (10 ounces) frozen mixed vegetables, thawed
  • Salt and pepper to taste
  • 3 cups prepared Ore-Ida Mashed Potatoes
  • 1 cup shredded cheddar cheese
  1. In large skillet, cook ground beef over medium heat until browned and thoroughly cooked. Carefully drain liquids and return to stovetop. Stir in gravy and vegetables and bring to boil.
  2. Reduce heat and simmer 8 minutes, or until vegetables are tender, stirring occasionally. Add salt and pepper to taste.
  3. While beef mixture is still in skillet, spoon mashed potatoes onto it, forming 8 mounds, and top with cheese. Continue to simmer until potatoes are hot and cheese is melted. Serve immediately.

Source: Heinz Gravy / Ore-Ida Mashed Potatoes / Wyler’s Bouillon

Beef 28 February 2017

Festive Fun for St. Patrick’s Day

(Family Features) Turn your St. Patrick’s Day celebration into a chance to enjoy Irish heritage with hearty foods and a lively atmosphere. When it’s the one day each year it’s acceptable to pinch non-conforming friends and family, it’d be a shame not to go all out.

These few simple tips can help you put together the perfect party to revel in all things green – and tasty.

  • Decorate with purpose. Everyone knows that green is the color of the day, but go one step further by incorporating it into different items. Banners and streamers work fine, but setting out green candles or even adorning your light fixtures with green bulbs can help you take an extra step forward.
  • Create active fun. Instead of limiting your guests to dining and conversation, plan some simple activities to help the fun flow. Games like a “treasure hunt” for gold coins, limerick-writing competitions or even just turning up Irish-themed music can help get the party started.
  • Eat festively. Turn your party’s food and drinks into true Irish dining with some delicious recipes like this American Irish Stew, which includes beef, onion, carrots and potatoes for a tasty cultural meal to fill all of your hungry guests.

For more hosting tips and the perfect themed recipes for any occasion, visit culinary.net.

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American Irish Stew

Reprinted with permission from the American Institute for Cancer Research
Servings: 6

  • 1 tablespoon extra-virgin olive oil
  • 1 1/4 pounds beef, top round, cut into 3/4-inch pieces
  • 3 cloves garlic, minced
  • salt, to taste
  • pepper, to taste
  • 1 medium onion, coarsely chopped
  • 3 medium carrots, peeled and cut into 3/4-inch pieces
  • 2 medium parsnips, cut into large chunks (optional)
  • 3 cups low-fat, reduced-sodium beef broth
  • 4 medium russet potatoes, peeled and cut into large chunks
  • 1 tablespoon chopped fresh rosemary
  • 1 leek, coarsely chopped
  • 2 tablespoons chopped fresh parsley
  1. In large pot over medium-high heat, heat oil. Add beef and garlic. Cook, gently stirring until meat is evenly browned. Season with salt and pepper.
  2. Add onion, carrots and parsnips. Cook 3-4 minutes. Stir in broth and bring to a boil. Reduce heat to low and simmer about 75 minutes, or until meat is tender.
  3. Stir in potatoes and simmer another 30 minutes. Add rosemary and leeks. Continue to simmer, uncovered, until potatoes are tender. To avoid potatoes falling apart, do not overcook.
  4. Serve hot and garnish with parsley, if desired.

Nutritional information per serving: 370 calories, 8 g total fat (2 g saturated fat), 43 g carbohydrate, 32 g protein, 6 g dietary fiber, 427 mg sodium.

Photo courtesy of Getty Images

Source: Culinary.net

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One Dish Meals 09 February 2017

A Classic Recipe Makeover

(Family Features) It’s true that classics never go out of style, but they can also evolve to keep current while still maintaining their original appeal.

For example, take the iconic tomato soup and grilled cheese sandwich duo. Today’s tomato soup might be seasoned with herbs and garlic, and the grilled cheese might swap goat cheese and mozzarella for the traditional American or cheddar. Meatloaf could be prepared with sriracha replacing Worcestershire sauce or other seasonings.

Another updated idea is for stuffed peppers. It’s easy to give them a Tex-Mex spin simply by using a can of READ Southwestern Bean Salad as the base for the filling. The salad already has black and kidney beans, hominy and corn in it, as well as a slightly spicy dressing. Build on that flavorful combination by adding browned ground beef or turkey, cheese and tortilla chips. Poblano peppers could be substituted for bell peppers for an even more authentic south-of-the-border flair.

While this meal in a pepper bakes, make a salad of spinach or other greens topped with avocado slices and orange segments. Dinner is done and on the table in under an hour. For more easy, flavorful dinner ideas, visit READsalads.com.

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Southwestern Bean Salad Stuffed Peppers

Prep time: 20 minutes
Cook time: 25 minutes
Servings: 6

  • 1 can (15 ounces) READ Southwestern Bean Salad
  • 1 teaspoon ground cumin
  • 1 small jalapeno pepper, minced (optional)
  • 1/2 pound ground lean beef (90 percent lean)
  • 1/2 cup chopped onion
  • 3 large bell peppers, any color or combination
  • nonstick cooking spray
  • 1 cup crushed tortilla chips, plus 1/4 cup (optional), divided
  • 1 cup shredded Mexican cheese blend, divided
  1. Drain bean salad; discard liquid. With fork, mash half of beans until chunky. Combine with remaining beans. Stir in cumin and jalapeno, if desired; set aside.
  2. In medium skillet over medium-high heat, cook ground beef and onion 8-10 minutes until ground beef is completely cooked, stirring frequently.
  3. Cut bell peppers in half, lengthwise. Remove membranes and seeds. Line baking pan with aluminum foil. Spray with nonstick cooking spray (or brush lightly with vegetable oil).
  4. Heat oven to 350° F.
  5. Combine ground beef and onion mixture with bean mixture. Stir in 1 cup tortilla chips and 1/2 cup cheese. Divide evenly among peppers. Arrange peppers cut-side up in prepared pan; peppers should fit snugly. Top with remaining crushed tortilla chips, if desired. Bake, covered, 25 minutes, or until peppers are tender and filling is heated through. Sprinkle with remaining cheese and bake, uncovered, until cheese melts.

Variation: Ground chicken or turkey breast may be substituted for ground beef. Add 2 teaspoons vegetable oil to skillet and heat until hot before adding ground chicken or turkey and onion to skillet.

Nutritional information per serving: 252 calories; 15 g protein; 20 g carbohydrate;
13 g total fat; 370 mg sodium; 40 mg cholesterol; 5 g dietary fiber; 9 mg iron; 0.07 mg thiamin;
708 IU vitamin A; 34 mg vitamin C.

Source: READ

One Dish Meals 24 January 2017

Easy Family Meals for Four

(Family Features) Today’s busy families need meal ideas that are convenient, nutritious, delicious – and affordable. With some simple planning and easy recipes, it’s a snap to feed a family of four in no time.

Creating a weekly meal plan is the easiest way to save time and money.

  • Plan meals that call for minimal cooking: Have a salad, bread and cold side dishes ready to go. That way, you only have the main dish to prepare.
  • Plan for leftovers: Instead of leaving leftover chicken in the fridge, plan ahead to use it in another dish. Or, cook up the recipe here – Ragú® Pasta Sauce has expanded its offering of convenient large size jars, perfect for making crowd-pleasing recipes or planning for several meals.
  • Plan on stocking up: Have plenty of frozen veggies, rice, pasta and other staples on hand so you can easily add something new to your menus.

This recipe makes tasty use of Ragú® Old World Style pasta sauce, which contains more than a full serving of veggies in every half cup of sauce. This means you get convenient, nutritious dishes for less than $2 per serving. For more easy, family-friendly recipes, visit www.Ragu.com.

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Skillet Pasta and Beef Dinner

8 servings
Moms can cook both the pasta and beef in the same pan, leaving only one pan to clean!

Prep Time: 5 minutes
Cook Time: 40 minutes

Cost per serving*: $1.81

  • 2 pounds ground beef
  • 1 jar (2 lb. 13 oz.) Ragú® Old World Style Pasta Sauce
  • 4 cups water
  • 1 pound uncooked rotini pasta
  • 2 cups shredded mozzarella cheese
  1. Brown ground beef in 6-quart saucepot; drain.
  2. Stir in sauce and water. Bring to a boil. Stir in uncooked rotini; return to a boil. Reduce heat and cook covered, stirring occasionally, 14 minutes or until rotini is tender.
  3. Remove from heat; sprinkle with cheese. Let stand covered until cheese is melted.

Visit www.Ragu.com to find out how to make this dish with the traditional 26 oz jars of pasta sauce.

*Based on average retail prices at national supermarkets.

Source: Ragu

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Main Dishes 09 December 2016

Warm Up with Comfort Foods

(Family Features) Enjoying warm comfort foods during winter months can serve as an exceptional way to defeat that icy chill. As the frost sets in and winds howl, nothing beats the comforting taste of delicious foods like Roasted Sonoma Chicken with Wild Rice and Carrot Butter, Beef and Potato Tzimmes, or Pumpkin Butterscotch Bread Pudding.

For more comfort food recipes, visit culinary.net.

A Winning Comfort Combination

Almost nothing says comfort food quite like tender, slow-cooked beef and potatoes. Add in sweet honey for a twist on a timeless cold-weather classic and you’re in for a true delight. Find more honey-infused recipes at honey.com.

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Beef and Potato Tzimmes

Recipe courtesy of the National Honey Board
Servings: 6

  • 2 tablespoons vegetable oil, divided
  • 2 pounds beef, cut into 1 1/2-inch chunks
  • 2 cups chopped onion
  • 2 cups carrots, sliced 1-inch thick
  • 2 teaspoons garlic salt
  • 4 cups water, plus 3 tablespoons (optional)
  • 2 cups potatoes, cubed 1-inch thick
  • 2 cups sweet potatoes, cubed 1-inch thick
  • 1/3 cup honey
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground pepper
  • 4 ounces dried apricots
  • 4 ounces pitted prunes
  • 2 tablespoons flour (optional)
  • 2 tablespoons chopped parsley (optional)
  1. In heavy 5-quart pot over medium heat, heat 1 tablespoon oil. Add beef and brown on all sides.
  2. Remove beef from pan, add remaining oil, if necessary, and saute onion until tender. Return beef to pan; add carrots, garlic salt and 4 cups water to cover ingredients. Bring to boil, reduce heat, cover and simmer 1 hour.
  3. Add potatoes, sweet potatoes, honey, cinnamon and pepper; stir and return to boil. Reduce heat and simmer, partially covered, 30 minutes, or until potatoes are barely cooked.
  4. Add apricots and prunes and simmer, uncovered, 30 minutes, or until beef is tender. Liquid should be slightly thickened. If necessary, dissolve flour in 3 tablespoons water and stir into stew; return to simmer, stirring frequently.
  5. Sprinkle with parsley before serving, if desired.

Cozy Up to Comfort Foods

(Family Features) Creating a comfort food masterpiece like Roasted Sonoma Chicken with Wild Rice and Carrot Butter is a no-brainer when hunger hits along with chilly winter air. The dish’s warm, captivating spices will help you forget about the frosty climate around you.

But to truly keep winter winds at bay, try pairing your tasty meal with a vibrant, fruit-forward wine, such as Kenwood Vineyards Sonoma County Pinot Noir 2014. The wine works well for nearly any occasion, but it’s the perfect complement to bring out the flavors of the roasted chicken thanks to its aromas of raspberry and red currant combining with spice notes of nutmeg and vanilla, which lead to a smooth, elegant finish.

For more wine pairing tips and recipes, visit KenwoodVineyards.com.

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Roasted Sonoma Chicken with Wild Rice and Carrot Butter

Recipe courtesy of chef Ari Weiswasser
Serves: 4

  • 4 bone-in, skin-on chicken breasts
  • 3/4 cup kosher salt, plus additional for seasoning
  • 1/3 cup sugar
  • 1 gallon water
  • 1 cup carrot juice
  • 4 tablespoons butter, diced
  • 1 1/2 cups wild rice
  • 3 1/3 cups chicken stock
  • 2 large onions, diced
  • 3-4 tablespoons olive oil
  • 2 teaspoons curry spice
  • 2 tablespoons apple cider vinegar
  • 4 tablespoons sun-dried tomato, chopped finely
  • canola oil or olive oil
  • 1/4 cup parsley, chopped
  1. Brine chicken in 3/4 cup salt, sugar and water. Refrigerate 1 hour; pat dry and store overnight, uncovered, in fridge.
  2. Add carrot juice to saucepan and reduce to thick consistency on high heat, 10-15 minutes. Whisk vigorously if juice separates. Whisk in butter. Set aside to cool.
  3. In pot, cover wild rice with chicken stock. Bring to simmer and cook 45 minutes to 1 hour. Season with salt.
  4. Heat oven to 400° F.
  5. In frying pan on medium-high heat, sweat onions in olive oil until soft. Add curry spice and toast until aromatic, 1-2 minutes. Add vinegar and salt; stir well. Fold through sun-dried tomatoes.
  6. Place chicken skin-side up on roasting pan fitted with rack. Brush chicken with canola or olive oil and season with salt. Roast about 25-35 minutes until golden brown; internal temperature should be 165° F. Drizzle with roasting juices; add salt and chopped parsley before plating.
  7. To plate, add carrot butter to wild rice; scoop 1/2 cup onto each dish. Place chicken skin-side up on top of rice. Dollop with onion, curry and tomato mixture.

Pair each serving with a glass of Kenwood Vineyards Sonoma County Pinot Noir 2014.

Bread Pudding Pick-Me-Up

On cold winter nights, sometimes that one last bite to eat before turning in is the key to finishing your day on a happy note. A warm serving of Pumpkin Butterscotch Bread Pudding with a dollop of cool ice cream is sure to do the trick. Find more dessert options at verybestbaking.com.

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Pumpkin Butterscotch Bread Pudding

Recipe courtesy of Nestlé
Servings: 12
Prep time: 30 minutes
Total time: 1 hour, 55 minutes

  • 1 loaf (14 ounces) cinnamon challah bread or cinnamon brioche, cut into 3/4-inch cubes
  • 4 large eggs
  • 2 cans (12 ounces each) Nestlé Carnation Evaporated Lowfat 2 percent Milk
  • 1 can (15 ounces) Libby’s 100 percent Pure Pumpkin
  • 1 cup granulated sugar, plus 1 tablespoon
  • 1 teaspoon vanilla extract
  • 1 1/4 teaspoons ground cinnamon, divided
  • 1/2 teaspoon salt
  • 2 tablespoons packed brown sugar
  • 1 cup Nestlé Toll House Butterscotch Flavored Morsels
  • Vanilla Dreyer’s or Edy’s Slow Churned Light Ice Cream
  1. Heat oven to 350° F. Grease 13-by-9-inch baking dish.
  2. On rimmed baking sheets, spread bread cubes in single layer. Bake, tossing occasionally, 10 minutes, or until dry.
  3. In large bowl, beat eggs; stir in evaporated milk, pumpkin, 1 cup granulated sugar, vanilla extract, 1 teaspoon cinnamon and salt. Add bread; toss gently to coat. Transfer mixture into prepared baking dish; let stand 30 minutes, or until bread is thoroughly saturated.
  4. Combine brown sugar with remaining granulated sugar and cinnamon. Sprinkle morsels over bread mixture; top with brown sugar mixture.
  5. Bake 45-55 minutes, or until knife inserted in center comes out clean. Cool on wire rack 30 minutes to set. Serve warm with ice cream.

Photo courtesy of Getty Images (beef stew photo)

Source: Culinary.net

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