(Family Features) Whether you prefer watching your favorite teams in-person or on TV, tailgate season means it's time to break out your party's favorite foods from appetizers and snacks to all-out meals.
Go long for a touchdown-worthy tailgate or settle in for game day on the couch with these recipes for a bold burger, sweet-and-spicy wings and creamy coleslaw. For an appetizing pregame warmup, try this assortment of nacho toppings to give your whole party something to cheer about.
Find more recipes to amp up your tailgate atmosphere at Culinary.net.
Homemade Nachos Worth the Hype
A truly beneficial start to the day is usually centered around breakfast. Start your family on the right foot with a meal that delivers sweet flavor along with nutritious fruits.
This Honey Leches French Toast recipe swaps out syrup for hot honey combined with the crisp taste of raspberries, blueberries and strawberries.
Visit honey.com for more family-friendly recipes.
Perfect for pairing with game day dishes of nearly any variety, nachos allow a special amount of personalization for guests of all ages and taste preferences. Along with tortilla chips, of course, try nibbling on these topping options throughout your party:
- Shredded cheese
- Melted nacho cheese
- Sour cream
- Black olives
- Shredded meat
- Sliced peppers
- Diced tomatoes
A Flavorful, Exotic Spin
No tailgate is complete without a game day staple: burgers. For a twist on tradition, try serving a different style of beef to give guests a new take on an all-time favorite.
This Grass-Fed Wagyu Burger with Red Radish Chili Pickles uses First Light 100% grass-fed Wagyu beef from New Zealand, home to some of the world's most natural tasting beef and lamb. With cattle allowed to roam and graze freely over lush green hills and pastures all day, every day, the result is a tender, flavorful meat that tastes as nature intended.
Remember to cook the patties quickly over high heat to help retain juiciness, tenderness and flavor. With a touch of chili pepper in the pickles, you can add just enough spice with a sweet kick.
Find more recipes for game day gatherings at beefandlambnz.com.
Grass-Fed Wagyu Burger with Red Radish Chili Pickles
Red Radish Chili Pickles:
- 2 tablespoons white wine vinegar
- 2 tablespoons water
- 1/2 teaspoon sugar
- 2 tablespoons sliced fresh red chili peppers
- 1/2 cup sliced red radish
- 1 1/3 pounds First Light New Zealand Grass-Fed Wagyu Grind
- salt, to taste
- pepper, to taste
- 1 teaspoon grainy mustard (optional)
- 2 tablespoons rice bran oil
- 4 hamburger buns
- 2 tablespoons mayonnaise
- 4 lettuce leaves
- 2 vine-ripened tomatoes, sliced
- 2 tablespoons onion jam
- To make Red Radish Chili Pickles: In small saucepan, heat vinegar, water and sugar. Add chili and radish; remove from heat.
- To make Wagyu Burgers: Season Wagyu grind with salt and pepper, to taste. Mix in mustard, if desired. Form into four patties.
- Lightly brush both sides of burgers with oil. In frying pan, sear burgers over high heat then reduce heat to medium and cook until well caramelized. Flip and repeat process on other side.
- In frying pan, lightly toast burger buns.
- Spread mayonnaise on buns; top with lettuce, tomato and burger.
- Spread spoonful onion jam on each burger then finish with Red Radish Chili Pickles.
Crunch into Coleslaw
Appetizers, main courses and snacks may dominate many tailgate parties, whether at home or the stadium, but don't forget to incorporate sides that can accompany all the flavors of your festivities.
This Honey-Dill Coleslaw, for example, makes for a complementary dish to just about any protein from burgers to wings and beyond. Plus, with only a few simple ingredients, it's an easy side to whip up yourself or enlist help from an eager guest.
Find more sweet side recipes at honey.com.
Recipe courtesy of the National Honey Board
- 1/4 cup honey
- 1/2 cup sour cream
- 1/2 teaspoon dried dill weed
- 1 package (16 ounces) coleslaw mix
- 1/4 cup thinly sliced onion
- salt, to taste
- pepper, to taste
- In small bowl, combine honey, sour cream and dill.
- In large bowl, toss coleslaw mix with onion and honey-sour cream mixture. Season with salt and pepper, to taste. Serve immediately.
A Sweet-Hot Handheld
Ditch the plates and dive right into a sweet and spicy snack perfect for the whole party with these Honey-Sriracha Grilled Wings.
To help simplify prep, try grilling ahead of time and keep in the oven until guests arrive. Or, if you're tailgating in style at the stadium, toss into a pan and cover with foil to keep them warm until it's time for a bite.
Visit honey.com to find more tailgating recipes.
Honey Sriracha Grilled Wings
Recipe courtesy of the National Honey Board
- 4 pounds fresh chicken wings
- 3 cups rice wine vinegar
- 1/4 cup Sriracha sauce
- 2 tablespoons salt
- 2 cups honey, divided
- Heat grill to 225-240 F.
- In large bowl, rinse wings with cool water. Add rice wine vinegar, Sriracha, salt and 1 cup honey. Fold to incorporate all ingredients and coat wings evenly.
- Place wings on grill, cover with lid and cook 12-14 minutes before turning once and cooking additional 15-18 minutes.
- Open lid and turn wings. Brush remaining honey on wings. Cook 5-8 minutes, remove from heat and serve.
Source: New Zealand Beef & Lamb
(Family Features) When your friends and family gather around the big screen for the big game, only BIG FLAVOR will do! Earn MVP status with quick and easy Johnsonville recipes featuring sausages that are big on flavor when served by themselves, or when they're included in these traditional sports-fan favorites.
Visit www.johnsonville.com for great recipes to flavor up any get-together.
Touchdown Italian Sausage Chili
Prep: 35 minutes
Cook: 20 minutes
- 1 package (19.76 ounces) Johnsonville Italian Sausage Links
- 1 cup onion, chopped
- 3 celery ribs, cut into 1/2-inch pieces
- 1 large sweet red pepper, cut into 1-inch pieces
- 1 tablespoon garlic, minced
- 3 tablespoons olive oil
- 1 large yellow pepper, cut into 1-inch pieces
- 1 large green pepper, cut into 1-inch pieces
- 3 cans (14-1/2 ounces each) Italian recipe stewed tomatoes
- 1 can (16 ounces) dark red kidney beans, rinsed and drained
- 1 can (15 ounces) butter beans, rinsed and drained
- 1 can (6 ounces) tomato paste
- 3/4 cup black olives, sliced
- 1/4 cup cream sherry (optional)
- 1 tablespoon fresh basil, chopped
- 1-1/2 teaspoons baking cocoa
- 1/2 to 1 teaspoon pepper
- Grill Italian sausage according to package directions; cut into half moon slices and set aside. In soup kettle, sauté onion, celery, sweet pepper and garlic in oil until tender. Add sausage and remaining ingredients; bring to boil.
- Reduce heat; cover and simmer for 20 minutes or until flavors are blended.
Serving Suggestions: Sprinkle chili with grated Asiago, Romano or Parmesan cheese.
PigTails & Fries
Prep: 10 minutes
Cook: 20 to 25 minutes
- 1 package (13.5 to 16 ounces) Johnsonville smoked sausage (Polish, New Orleans, Smoked Turkey, BOLD Beef Hot Links or Beef Franks)
- 1 package (28 ounces) frozen curly french fries
- Oil for deep-fat frying
- Cut sausage links in half lengthwise. Cut each half into three long strips.
- TO FRY: In deep-fat fryer, heat oil to 375°F. Fry french fries in batches for 3 to 6 minutes or until golden brown. Drain on paper towels. Place sausage strips in single layer in fryer basket. Fry for about 1 minute or until they curl. Drain on paper towels. Serve with fries.
- TO BAKE: Spread fries in single layer on baking sheet. Bake at 450°F for 17 to 20 minutes, turning once. At the same time, arrange sausage strips in single layer on separate baking sheet. Bake at 450°F for 12 to 14 minutes or until they curl. Serve with fries.
Reuben Brat Hoagie
Prep: 20 minutes
Grill/Bake: 35 minutes
- 1 package (19.76 ounces) Johnsonville Original Bratwurst
- 1 large onion, sliced
- 1 teaspoon butter
- 1/3 cup Thousand Island salad dressing
- 1/3 cup coarse ground mustard
- 1 loaf (1 pound) French bread
- 12 slices Swiss cheese, thinly sliced
- 1 can (14 ounces) sauerkraut, drained
- Grill brats according to directions. When cool, cut into 1/4-inch bias slices. In skillet, sauté onion in butter until tender; set aside. In small bowl, combine salad dressing and mustard. Slice French bread lengthwise and transfer to baking sheet. Spread salad dressing mixture on inside of bread. Layer bottom of bread with six slices of cheese, brats, onions, sauerkraut and remaining cheese.
- Bake at 350°F for 10 minutes or until cheese is melted. Cut hoagie and serve hot.
Serving Suggestions: To grill hoagie, assemble sandwich on a large sheet of heavy-duty foil. Wrap in foil. Grill, covered, over medium-low heat for 10 minutes or until cheese is melted.
Spicy Sausage Queso
Prep: 25 minutes
- 1 package (16 ounces) Johnsonville All Natural Ground Italian Sausage
- 2 pounds Velveeta cheese, cubed
- 1 jar (16 ounces) chunky salsa
- 1 tablespoon fennel seed, crushed
- 2 teaspoons garlic powder
- 1 teaspoon anise seed, crushed
- 1/4 teaspoon dried basil
- Garlic toast
- In skillet, cook and crumble sausage until no longer pink; drain. Place cheese in large microwave-safe bowl. Microwave on high for 6 minutes or until melted, stirring every 2 minutes. Stir in salsa, seasonings and sausage. Microwave 2 minutes longer or until heated through. Serve with garlic toast.
Serving Suggestions: Add 1/4 teaspoon cayenne pepper for a spicier dish. Serve garlic toast with diced tomatoes and chopped black olives. To serve in a bread bowl, cut off the top of a round loaf of bread; carefully hollow out bottom, leaving a 1-inch shell. Cube removed bread. Spoon cheese dip into bread shell. Serve with bread cubes.
(Family Features) School is back in session, and so are hectic weeknights with little time to cook dinner. Instead of reaching for ready-made meals or takeout, serve up tasty one-pot dinners made with wholesome ingredients like spaghetti squash and quinoa. These seven kid-friendly recipes bring everything together in a single baking dish or skillet, so there's less prep and clean up, and more time for reconnecting around the dinner table.
Source: McCormick Spice
(Family Features) Chilly nights are the perfect time to pull out your favorite soup or stew recipe. Settle down with a blanket while a big pot of chili simmers on the stove. Warm, hearty and flavorful, chili is a classic comfort food, and it’s easy to customize with your favorite flavor combinations. Whether you prefer it spicy or mild, with or without beans, you can develop your own signature style.
For chili connoisseurs, ground beef is usually the go-to meat, but try a new take on an old favorite by adding ground duck to your chili for something creative. Duck has the robust, red-meat texture of beef but with the lean nutritional benefits of other poultry. Farm-raised white Pekin duck has less saturated fat than beef and a mild flavor that's not considered gamey. Plus, it’s versatile and complements a variety of dishes.
Substitute duck in your favorite version of chili or try this Duck Chili. Like many chili recipes, this one tastes even better the next day, making it a great dish to make ahead of time and reheat when needed.
Find other duck recipes and more information about cooking with duck at mapleleaffarms.com.
- 2 tablespoons Maple Leaf Farms Rendered Duck Fat, divided
- 2 pounds Maple Leaf Farms All Natural Ground Duck
- 1 teaspoon salt, plus additional, to taste
- pepper, to taste
- 3 tablespoons ground cumin, divided
- 1 large red onion, chopped
- 4 garlic cloves, minced
- 2 jalapeno peppers, minced (remove seeds to reduce heat, if desired)
- 2 red bell peppers, cored and chopped
- 3 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper
- 24 ounces dark beer
- 2 cups chicken stock
- 6 ounces tomato paste
- 28 ounces canned tomatoes
- 24 ounces canned great northern beans, drained
- 8 ounces canned whole kernel corn, drained
- hot sauce, to taste
- sour cream (optional)
- shredded cheese (optional)
- chopped scallions (optional)
- fresh cilantro, rough chopped (optional)
- In large pot over medium-high heat, heat 1 tablespoon duck fat. Add ground duck; sprinkle with salt and pepper, to taste, and 1 tablespoon cumin.
- Cook meat until just slightly browned, stirring occasionally to break into small pieces. Remove duck from pot and set aside.
- Return pot to medium-high burner and add remaining duck fat. Add onion, garlic, jalapenos and red peppers to pot and saute 3 minutes, stirring so garlic doesn't burn. Stir in chili powder, oregano, cayenne pepper, 1 teaspoon salt and remaining cumin. Saute 2 minutes, stirring frequently.
- Add beer and stock to pot. Stir, scraping up bits from bottom of pot. Add tomato paste and mix well. Add tomatoes and duck then bring to boil. Reduce heat and simmer, covered, 1 hour.
- Stir in beans, corn and hot sauce. Cook uncovered 30 minutes, or until chili is thick.
- Serve in bowls with optional toppings: sour cream, cheese, scallions and cilantro.
Note: Vegetable oil can be substituted for duck fat.
Source: Maple Leaf Farms
(Family Features) One of the secrets to ordering less takeout and serving more nutritious homemade meals may be as simple as keeping a well-stocked pantry of canned foods. By cooking with canned foods, you can cut down prep time, meaning less time in the kitchen and more time with family.
Canned fruits, vegetables, proteins and soups can help you get through the week with creative meals you can feel good about serving your family like Panzanella Salad and Slow Cooker Coconut Curry Chili. In addition, according to a study published in “Nutrients,” kids and adults who use six or more canned foods per week are more likely to have diets higher in 17 essential nutrients, including potassium, calcium and fiber.
Canned foods can also help reduce the amount of perishable fruits and vegetables purchased then thrown away. how many times you’ve opened the fridge only to find the fresh produce you purchased only days ago has already spoiled. Because fresh fruits and vegetables are harvested at the peak of ripeness and canned within four hours, sealing in their nutrition and flavor, your family can have access to seasonal, ready-to-use fruits and vegetables year-round. Simply reach in your pantry – or your “cantry” – and get cooking.
For more information about the benefits of cooking with canned foods and to find more flavorful recipes, visit CansGetYouCooking.com.
Prep time: 10 minutes
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh black pepper
- 1 pound day-old Italian bread, cut into 1/2-inch cubes
- 8 ounces romaine lettuce, chopped
- 2 cans (10 ounces each) tomato wedges
- 1 can (15 1/2 ounces) garbanzo beans
- 1 can (14 1/2 ounces) artichoke hearts
- 1 can (3.8 ounces) olives
- 1 can (1 1/2 ounces) sliced radishes
- To make dressing: In small bowl, stir together olive oil, white wine vinegar, salt and pepper. Set aside.
- To assemble salad: In large bowl, toss bread cubes, lettuce, tomato wedges, beans, artichoke hearts, olives and radishes; drizzle with dressing.
Prep time: 10 minutes
Cook time: 4-8 hours
- Nonstick cooking spray
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cans (12 1/2 ounces each) white premium chunk chicken breast, drained
- 1 can (14 1/2 ounces) diced tomatoes with green chilies, drained
- 3 tablespoons red curry paste, plus additional, to taste
- 1/4 cup all-natural peanut butter
- 1 tablespoon brown sugar
- 1/2 teaspoon ground ginger
- 1 can (13 1/2 ounces) coconut milk
- 1 tablespoon fish sauce
- 3 tablespoons soy sauce
- 1 can (15 1/2 ounces) chickpeas, drained
- 1 can (14 1/2 ounces) whole potatoes, drained and cubed
- 1 can (14 1/2 ounces) sliced carrots, drained
- 3 tablespoons lime juice, plus additional, to taste
- salt, to taste
- brown rice, cooked according to package instructions (optional)
- cilantro, for garnish
- salted peanuts, for garnish
- Grease slow cooker with nonstick cooking spray. Add onion, garlic, chicken, tomatoes, red curry paste, peanut butter, brown sugar, ginger, coconut milk, fish sauce and soy sauce to slow cooker. Stir to combine. Cover and cook on high 4 hours or low 8 hours.
- Uncover and stir in chickpeas, potatoes, carrots and lime juice. Taste and add lime juice and salt, to taste, if necessary.
- Serve on top of brown rice, if desired, and garnish with cilantro and peanuts.
Source: Can Manufacturers Institute
(Family Features) Football season is back, and that means it’s time to stock up on all the tailgating essentials. Nailing the food lineup is key because few things can ruin a good game like getting “hangry” before kickoff. This year, kick your game up a notch with simple tailgating recipes that bring the perfect blend of flavor and heat. These easy recipes will get you enjoying the festivities in no time, whether you’re tailgating at the stadium or homegating on your couch.
No matter which team you and your friends are rooting for, there’s one thing that all football fans can agree on: wings are the MVPs of game day. Wings have been holding the line ever since 1964, when Frank’s RedHot was the key ingredient in the first-ever Buffalo wings.
After all these years, there’s a reason wings keep their defending champ status: they’re easy to make and a surefire way to deliver that classic Buffalo flavor. Just bake the wings for half an hour to get that crispy coating, toss with your two-ingredient buffalo sauce and you’re all set. Serve them up with blue cheese dressing and celery sticks and you’ll be on your way to the ultimate tailgate.
In order to make sure you’ve got the win locked in, have more than one play in your back pocket. Turn to another tried-and-true, one-pot classic: chili.
Don’t overthink it – all you need to do is brown some ground beef, add some onion then crushed tomatoes, beans, hot sauce and seasoning. All you need is 15 minutes to build flavor and you’re good to go. Even easier, let your slow cooker do the work. Finish it off with shredded cheese, scallions, sour cream and more hot sauce, and you’ll have the hearty chili you need to keep the tailgate going strong. Enjoy your chili on its own or spoon it on top of hot dogs, nachos and whatever else you have on your plate.
For more tailgate tips and great-tasting game day recipes, visit franksredhot.com/recipes.
Buffalo Chicken Wings
- 2 1/2 pounds chicken wing pieces
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 1/3 cup butter, melted
- blue cheese dressing
- celery sticks
- Heat oven to 450° F.
- In foil-lined pan, bake wings 30 minutes until crispy, turning once.
- In bowl, combine sauce and butter.
- Toss wings in sauce to coat completely.
- Serve with blue cheese dressing and celery sticks.
- 2 pounds ground beef
- 1 large onion, chopped
- 1 can (28 ounces) crushed tomatoes in puree
- 1 can (15-19 ounces) kidney beans, undrained
- 1/4 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 2 packages (1 1/4 ounces) chili seasoning mix
- shredded cheddar cheese (optional)
- scallions (optional)
- sour cream (optional)
- In large, nonstick pot, cook beef until browned.
- Add onion; cook 3 minutes. Drain.
- Stir in tomatoes, beans, sauce and seasoning mix. Heat to boiling. Stir often.
- Simmer, partially covered, 15 minutes, or until flavors are blended. Stir often.
- Garnish, as desired, with shredded cheddar cheese, scallions and sour cream.
Source: Frank’s RedHot
Hearty dishes for cold, dreary days
(Family Features) On crisp winter days when the wind blows cold, warming up from the inside-out with hearty comfort foods can feel like a worthy solution. From chili to cornbread to dumplings, flavorful and filling foods prepared without an overload of ingredients certainly can provide a feel-good boost on chilly evenings.
Chili, a classic wintertime favorite, can be taken to the next level with a few tasty additions. Make a spicy version by mixing in bacon, sweet potatoes and a chopped jalapeno pepper for a quick warm-up. A simple and somewhat sweet spin on a classic, comforting side, Honey-Pumpkin Cornbread pairs well with the slightly spicy chili. If you’re really looking to put the comfort in a comforting main course, this Skillet Chicken and Dumplings recipe takes less than an hour to create.
To make these heart-warming recipes stand out from a crowd, Circulon Symmetry Chocolate Cookware provides dishwasher-safe, premium nonstick cookware for easy cleanup and food release that slides right off.
Find more information and comforting family-favorite recipes at circulon.com.
Watch video to see how to make this delicious recipe!
Sweet Potato and Black Bean Chili
Prep time: 30 minutes
Cook time: 60 minutes
- Circulon Symmetry Chocolate 5.5-Quart Casserole
- 6 slices thick-cut smoked bacon, chopped
- 1 pound sweet potatoes, peeled and diced into 3/4-inch pieces
- 2 medium onions, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 5 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground chipotle pepper
- 2 cups chicken broth
- 1 can (14 1/2 ounces) no-salt-added fire-roasted diced tomatoes
- 1 can (15 ounces) no-salt-added black beans
- 1/2 cup quick-cooking barley
- 1/2 teaspoon salt
- Heat casserole over medium heat. Add bacon and cook until browned and crisp, about 7-8 minutes. Using slotted spoon, transfer bacon to paper towel-covered plate.
- Reduce bacon fat in casserole to 2 tablespoons and return to stove over medium-high heat. Add sweet potatoes, onions and jalapeno pepper; cook, stirring occasionally, until onion is slightly softened, about 5 minutes.
- Add garlic and cook 1 minute. Stir in chili powder, cumin, oregano and ground chipotle; cook until fragrant, 15 seconds.
- Pour in broth, tomatoes, beans and barley; reduce heat to medium-low, cover and simmer until sweet potatoes are tender and barley is cooked through, about 20 minutes. Remove from heat and stir in bacon and salt; let stand 15 minutes before serving.
Prep time: 20 minutes
Cook time: 20 minutes
- Circulon Nonstick 9-Inch Square Baking Pan
- 1 1/2 cups all-purpose flour
- 1 1/4 cups yellow cornmeal
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup canned pumpkin puree
- 2 large eggs, at room temperature
- 5 tablespoons unsalted butter, melted
- 4 tablespoons honey
- 1/3 cup buttermilk
- 1 tablespoon grated orange zest
- Heat oven to 400° F. Lightly butter baking pan.
- In bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt.
- In separate bowl, whisk pumpkin puree, eggs, butter, honey, buttermilk and orange zest. Stir flour mixture into pumpkin mixture until moistened; transfer to prepared baking pan.
- Bake until cornbread pulls away from sides of pan and toothpick inserted into center comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pan and cool on wire rack at least 10 minutes before cutting.
Skillet Chicken and Dumplings
Prep time: 30 minutes
Cook time: 40 minutes
- Circulon Symmetry Chocolate 3.5-Quart Saucepan
- 3 containers (32 ounces each) low-sodium chicken stock
- Circulon Symmetry Chocolate 12-Inch Essentials Pan
- 2 medium onions, diced
- 4 carrots, peeled and sliced into 1-inch rounds
- 1 head broccoli, chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2-3 cups chopped chicken
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon powdered garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup half-and-half
- 2 tablespoons cornstarch
- 1 1/2 cups whole-wheat or all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup half-and-half
- fresh grated Parmesan cheese
- fresh black pepper
- In saucepan, bring chicken stock to boil.
- In essentials pan, saute onions, carrots and broccoli with butter. Add olive oil as needed if pan looks dry. Cook until onions are translucent and carrots are beginning to soften.
- Add chopped chicken, bay leaves, oregano, basil, thyme, garlic, salt, pepper and hot chicken stock to skillet. Simmer 20-30 minutes until vegetables are softened. Adjust seasoning, as necessary.
- Whisk cornstarch into half-and-half until smooth. Whisk into soup and simmer 5 minutes, until slightly thickened.
- To make Dumplings: In medium bowl, mix flour, baking powder, salt and half-and-half. Swirl soup with wooden spoon and add heaping tablespoons into center of soup at strong simmer. Continue adding until all dumpling batter is used. Cover with lid and cook on high 2-3 minutes.
- Serve topped with grated Parmesan and fresh cracked pepper.
Cooking with canned foods combines convenience and nutrition
(Family Features) Simple, convenient and versatile, canned foods provide an array of options for families looking to increase nutrition during mealtimes. However, some home chefs may not be aware of the benefits canned foods bring to the table.
Consider these common consumer misnomers cleared up by the Canned Food Alliance:
Myth: Canned foods don’t count toward dietary goals.
Fact: Canned foods provide important nutrients that deliver on the USDA’s Dietary Guidelines, as all forms of fruits, vegetables, beans, meats and seafood – whether fresh, frozen, canned or dried – are recommended to help ensure a proper balance of nutrients. In fact, according to a survey conducted by the Canned Food Alliance, 95 percent of health professionals surveyed agree that all forms of food, including canned, can help consumers meet the USDA’s MyPlate fruit and vegetable recommendations.
Myth: Canned foods aren’t as nutritious as fresh or frozen foods.
Fact: Research published in the “Journal of the Science of Food and Agriculture” shows canned foods can be as nutritious, and in some cases more nutritious, than fresh and frozen counterparts.
Myth: Canned foods are filled with preservatives.
Fact: Because canned foods have already been cooked, preservatives aren’t necessary to prevent spoilage. The canning process itself preserves the food.
Myth: Canned foods are highly processed.
Fact: Once canned fruits and vegetables are picked and packed near peak ripeness, they’re cooked quickly at high temperatures to lock in nutrients, similar to the home-canning process.
Myth: Canned foods are high in sodium.
Fact: Salt and sodium aren’t required for preservation of canned foods, and low- and no-sodium canned food options are available. Additionally, draining and rinsing canned foods can further reduce sodium by up to 41 percent.
Find more canned food facts and recipes at mealtime.org.
Chipotle Pumpkin Black Bean Chili
Recipe courtesy of the Canned Food Alliance
Prep time: 20 minutes
Cook time: 60-70 minutes
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 rib celery, chopped
- 2 jalapenos, seeded and chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon ground pepper
- 2 tablespoons tomato paste
- 1 can (28 ounces) no-salt added canned diced tomatoes
- 1 cup canned pureed pumpkin
- 1 cup no-salt-added canned chicken broth
- 1 can no-salt-added canned black beans, drained and rinsed
- 1 can (12 1/2 ounces) no-salt-added chicken, drained
- 1 chipotle in adobo sauce, finely chopped
- 1 teaspoon brown sugar
- salt, to taste
- 2 green onions, finely chopped
- lime wedges, for serving
- In Dutch oven or large saucepan over medium heat, heat oil. Add onions, celery, jalapenos, garlic, cumin, oregano and pepper. Cook, stirring, 5-8 minutes, or until vegetables soften. Add tomato paste and cook 2 minutes.
- Add tomatoes, pumpkin puree, chicken broth, black beans, chicken, chipotles and brown sugar. Bring to boil. Reduce heat to low. Simmer, stirring occasionally, 1 hour, or until chili thickens. Add salt, to taste.
- Garnish with green onions and serve with lime wedges.
Tip: Add preferred canned beans, such as white kidney beans, pinto or Romano beans, in place of or in addition to black beans.
Nutritional information per serving: 240 calories; 6 g fat; 35 mg cholesterol; 210 mg sodium; 29 g carbohydrates; 8 g fiber; 8 g sugar; 18 g protein; 7,390 IU vitamin A; 35 mg vitamin C; 98 mg calcium; 3.2 mg iron.
Source: Canned Food Alliance