Videos 20 March 2019

Bacon-Wrapped Jalapeno Poppers

Your guests won’t be able to have just one of these sweet and savory poppers. With a touch of heat from the cayenne pepper, and sweetness from brown sugar, you’re almost sure to watch them quickly disappear.

For more recipes, visit culinary.net.

Watch video to see how to make this delicious recipe!

Bacon-Wrapped Jalapeno Poppers

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 40

  • 2          packages Bob Evans Thick Sliced Hardwood Smoked Bacon, slices cut in half
  • 1          package Bob Evans White Cheddar Mashed Potatoes
  • 1          package garlic herb cheese spread
  • 20        jalapeno peppers, halved, seeded with membranes removed
  • 1/4       cup brown sugar
  • 1          teaspoon ground cayenne pepper
  1. Heat oven to 400° F. Set bacon out to thaw to room temperature so it is pliable.
  2. In mixing bowl, use rubber spatula to combine mashed potatoes and garlic herb cheese. Stir until incorporated. Spread 1 teaspoon mashed potato mixture in each jalapeno half; level each with butter knife or spatula.
  3. Wrap each jalapeno with bacon; use three half slices for large jalapenos or two halves for smaller sizes. Be sure bacon is wrapped sealing in mashed potato mixture tightly.
  4. In small mixing bowl, combine brown sugar and cayenne pepper. Generously sprinkle over bacon and pat gently to make it stick.
  5. Line cookie sheet with piece of parchment paper so sugar does not burn to pan. Bake until bacon reaches desired crispiness, around 25-35 minutes.
  6. Let peppers cool slightly before serving, about 5 minutes.

Recipe courtesy of Bob Evans.

Source: Culinary.net

Breakfast & Brunch 18 March 2019

Go Big on Brunch

(Family Features) Building out a full menu to please your brunch guests with simple, tasty recipes can help create a fun, flavorful atmosphere when it’s time for a morning bite.

By making a variety of dishes to accommodate an array of personal tastes, you can give friends and family the flavors they desire. With choices like Apple Strudel Pancakes and Mini Hash Brown Casseroles, you can fulfill a multitude of food groups from grains and fruits to dairy and meat. Allow the adults at your gathering to top off the meal with a spicy take on this Watermelon Bloody Mary, featuring simple preparation and a handful of garnish options.

Find more brunch recipes at Culinary.net.

Add Apples to Your Brunch Buffet

As part of a balanced brunch, these Apple Strudel Pancakes feature whole grains rich in fiber, minerals and vitamins to provide energy for you and your guests. With a rich, nutty flavor, buckwheat flour complements the sweet taste of apples and maple syrup for a twist on traditional pancakes. Find more nutritious recipes at aicr.org.

Apple Strudel Pancakes

Reprinted with permission from the American Institute for Cancer Research

Servings: 8

Apple Strudel Mixture:

  • 1          cup water
  • 1/4       cup raisins
  • 1          tablespoon butter
  • 2          tablespoons brown sugar
  • 1/2       teaspoon ground cinnamon
  • 1/3       cup thoroughly chopped walnuts
  • 1          large apple, peeled, cored and chopped

Batter:

  • 1          cup buckwheat flour
  • 1          cup unbleached all-purpose flour
  • 2          tablespoons sugar
  • 1          teaspoon ground cinnamon
  • 1          teaspoon baking soda
  • 1/2       teaspoon salt
  • 2          eggs
  • 2          cups 1 percent buttermilk
  • 1/4       cup safflower oil
  • 1/2       teaspoon vanilla extract
  • nonstick cooking spray
  • maple syrup
  1. To make apple strudel mixture: Boil water; add raisins. Remove from heat and let steep until raisins are plump and reconstituted, about 10 minutes. Drain and set aside.
  2. In shallow pan over medium heat, add butter. Once butter melts and is bubbling, stir in brown sugar and cinnamon. Cook about 3 minutes until sugar starts to dissolve. Add walnuts, apples and raisins. Cook apples until just tender when pierced with fork, about 4 minutes. Set aside to cool completely.
  3. To make batter: In large bowl, mix flours, sugar, cinnamon, baking soda and salt. In separate bowl, beat eggs lightly and mix with buttermilk, oil and vanilla extract.
  4. Pour wet ingredients into dry, mixing as little as possible. Add apple strudel mixture and fold all ingredients together. Set aside.
  5. Heat nonstick pan or griddle over medium heat. Grease pan lightly with nonstick cooking spray. Once pan is hot, ladle about 1/4 cup batter per pancake taking care not to overcrowd pan. After 2-3 minutes, flip pancakes once.
  6. Serve pancakes warm with syrup.

A Small Brunch Bite

A full brunch menu calls for small bites on the side to complement the multitude of flavors brought on by a variety of brunch dishes.

For a clever option that’s quick to make, these Mini Hash Brown Casseroles provide a morsel bursting with flavor to pair with just about any morning meal. Made with refrigerated Simply Potatoes Shredded Hash Browns, which are pre-shredded for a faster fridge to fork kitchen experience, you can make a batch of the tasty cups in less than an hour.

Find more brunch solutions and recipes at simplypotatoes.com.

Mini Hash Brown Casseroles

Prep time: 10 minutes
Total time: 30 minutes
Servings: 24

  • 1          package refrigerated Simply Potatoes Shredded Hash Browns
  • 1          pound Bob Evans Farms Original Sausage Roll
  • 4          large eggs
  • 1/2       cup milk
  • 3          tablespoons butter, melted
  • 1          cup ham, cubed
  • 1          cup red pepper, diced
  • 1/2       teaspoon black pepper
  • 1          cup shredded cheddar cheese
  1. Heat oven to 350° F.
  2. Remove hash browns from refrigerator and let rest.
  3. In skillet, cook sausage according to package directions.
  4. Lightly grease two 12-cup muffin tins. In bowl, whisk eggs and milk. Add hash browns, butter, ham, red pepper, black pepper and cheese; mix.
  5. Fill muffin tins 2/3 full. Bake 27-30 minutes. Serve warm.

Sipping on Sweet and Spicy

Take your brunch the extra mile with a twist on the traditional mid-morning beverage. By adding jalapeno and horseradish to this Watermelon Bloody Mary, you’ll have a spicy, tasty version of a traditional brunch drink ready for your guests.

With watermelon balancing out the jalapeno, it’s an ideal balance of spicy and sweet with just the right amount of kick. Find more brunch recipes at watermelon.org.

Watermelon Bloody Mary

Recipe courtesy of the National Watermelon Promotion Board

Yield: 4 cocktails

  • 2          cups seedless watermelon, cubed
  • 1          medium jalapeno pepper, stem removed, chopped
  • 2          limes, juice only
  • 6          ounces low-sodium tomato juice
  • 1          teaspoon salt
  • 1/2       teaspoon black pepper
  • 1          teaspoon fish sauce
  • 1          teaspoon horseradish
  • hot sauce, to taste
  • 1/3       cup vodka
  • lime wedges
  • chili lime salt
  • ice
  • 4          bamboo skewers (6 inches long)
  • watermelon wedges (optional)
  • prosciutto (optional)
  • cucumber slices (optional)
  • jalapeno slices (optional)
  • green olives (optional)
  1. In blender, blend watermelon cubes and jalapeno pepper until completely smooth. Pour mixture through fine sieve set over pitcher.
  2. Add lime juice, salt, pepper, fish sauce, horseradish and hot sauce, to taste, to pitcher; stir to combine. Taste and adjust seasoning as needed. Add vodka and stir.
  3. Line rims of four glasses with lime juice from lime wedges; dip in chili lime salt poured on plate. Carefully put ice in each glass and divide Watermelon Bloody Mary mixture evenly.
  4. Add garnishes, as desired, by skewering watermelon wedges, prosciutto, cucumber, jalapeno and green olives. Place garnishes in glasses and serve.

Photo courtesy of Getty Images (Pancakes)

Source: American Institute for Cancer Research
Simply Potatoes
National Watermelon Promotion Board

Meal Ideas 13 March 2019

Feeding the Game Day Frenzy

(Family Features) What better way to serve a hungry gang than with two crowd-pleasers: meatballs and BBQ? Anyone hosting a big game gathering needs to have recipes on-hand that are hearty and tasty, while still being easy to prepare.

The easiest and fastest way to find what you need to feed the fans is by utilizing local club stores like Sam's, where shoppers can huddle and find great game-day foods and entertaining items at affordable prices. These crowd-pleasing recipes start off with Byron's Hand Pulled Pork BBQ and Casa Di Bertacchi Meatballs, both sold at Sam's Clubs nationwide.

The Mini Meatball Hamburgers are made from fully-cooked meatballs crafted from an outstanding, authentic family recipe. The seasoned and lightly steamed meatballs can be warmed up quickly and paired with a tasty sauce for some super-star sliders.

BBQ Nachos take game-day appetizers to a whole new level. Made with hickory-smoked pulled pork that's finished with a sweet and spicy sauce, this BBQ is ready to be warmed up and loaded up with fan-favorite nacho toppings for an appetizer that will have your guests calling for a replay.

For more information about Byron's Hand Pulled Pork BBQ, Casa Di Bertacchi Meatballs, or for additional recipes, visit www.ClubEntertaining.com.

Mini Meatball Hamburgers

Makes 26 appetizers

  • 26 frozen Casa Di Bertacchi fully cooked meatballs (1 pound)
  • 1 cup ketchup
  • 3 tablespoons Dijon honey mustard
  • 26 2-inch rolls, sliced in half horizontally
  • 1 1/2 cups sweet pickle relish
  1. Preheat oven to 400°F.
  2. Place meatballs in 8 x 8 or 9 x 9-inch pan. Bake for 25 to 30 minutes, or until thoroughly heated.
  3. In a small bowl, combine ketchup and mustard. Place a heaping teaspoon of ketchup mixture on the bottom of roll. Place a meatball on top. Follow with a rounded teaspoon of pickle relish. Place top half of roll over top. Repeat for remaining meatballs and rolls. Serve immediately on a large platter.

Cheeseburger Variation: Place a small slice of cheddar cheese over each meatball.

BBQ Nachos

Serves 4

  • Byron's BBQ
  • 1 cup shredded Monterrey Jack cheese
  • 1/2 cup red onion, diced
  • 1 green bell pepper, diced
  • 1 tomato, diced
  • 1 15-ounce can black beans, rinsed and drained
  • Tortilla chips
  • Whole kernel corn
  • Sliced jalapeño
  • Fresh guacamole
  • Sour cream
  1. On a large oven safe serving plate, arrange a layer of tortilla chips; top with BBQ. Sprinkle with cheese, onions, bell peppers, diced tomato and black beans. Heat in microwave (or in oven) until cheese is melted. Garnish with whole kernel corn, sliced jalapeño, fresh guacamole, and sour cream.

Source: Byron's BBQ / Casa Di Bertacchi Meatballs

Videos 16 January 2019

Cooking Up Comfort

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!

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Sweet Potato and Black Bean Chili

Prep time: 30 minutes
Cook time: 60 minutes
Servings: 6

  • 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
  1. 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.
  2. 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.
  3. Add garlic and cook 1 minute. Stir in chili powder, cumin, oregano and ground chipotle; cook until fragrant, 15 seconds.
  4. 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.

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Honey-Pumpkin Cornbread

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 12-16

  • 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
  1. Heat oven to 400° F. Lightly butter baking pan.
  2. In bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt.
  3. 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.
  4. 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.

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Skillet Chicken and Dumplings

Prep time: 30 minutes
Cook time: 40 minutes
Servings: 8

  • 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

Dumplings:

  • 1 1/2    cups whole-wheat or all-purpose flour
  • 2          teaspoons baking powder
  • 1/2       teaspoon salt
  • 1          cup half-and-half

Garnish:

  • fresh grated Parmesan cheese
  • fresh black pepper
  1. In saucepan, bring chicken stock to boil.
  2. 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.
  3. 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.
  4. Whisk cornstarch into half-and-half until smooth. Whisk into soup and simmer 5 minutes, until slightly thickened.
  5. 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.
  6. Serve topped with grated Parmesan and fresh cracked pepper.

Source: Circulon

Videos 07 November 2018

Simple Sides for Holiday Entertaining

(Family Features) Preparing side dishes can be time consuming. Save those precious minutes to enjoy the holidays by using refrigerated, never-frozen options like mashed potatoes, mashed sweet potatoes, baked apples and even macaroni and cheese that can be heated in the microwave and ready to serve in minutes.

Like many hosts, you are likely searching for perfection in your holiday get-togethers. With an ever-expanding guest list, each year may seem more and more difficult to pull off the perfect gathering. Make things easier and still delicious by serving ready-to-eat options like refrigerated macaroni and cheese made with real milk and cheese.

Perfect Holiday Potatoes

Mashed potatoes are a staple on many holiday menus, but all that peeling and mashing can take hours. This year, save time by using refrigerated, ready-to-eat mashed potatoes, such as Bob Evans Original Mashed Potatoes, which taste just like homemade.

  • Add your family’s special ingredient, like sage butter, and no one will know they aren’t homemade.
  • Microwave the mashed potatoes just before dinner or throw them in a crockpot on low and pitch the packaging so no one knows you didn’t make them ahead of time.
  • Buy a couple extra and store them in the fridge in case you have unexpected holiday guests.

Find more ideas to make your holiday sides simply delicious at bobevansgrocery.com.
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Fancy Mac

Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4

  • Nonstick cooking spray
  • 1          package Bob Evans Macaroni and Cheese
  • 1          package (10 ounces) frozen chopped spinach, thawed and drained
  • 1 1/4    cups shredded Gouda cheese, divided
  • 1          package Bob Evans Thick Sliced Hardwood Smoked Bacon, cooked and broken into pieces
  • 1/2       teaspoon salt
  • 1/2       teaspoon freshly ground black pepper
  • 2          eggs, lightly beaten
  1. Heat oven to 400° F. Spray four ramekins with cooking spray.
  2. Heat macaroni and cheese according to package directions. Once cooked, stir in spinach, 1 cup cheese, bacon, salt and pepper.
  3. Let mixture stand 10-15 minutes to cool. Add eggs. Spoon evenly into ramekins. Sprinkle with remaining cheese.
  4. Bake 20 minutes, or until centers are set.

Watch video to see how to make this delicious recipe!

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Sweet Potato Cookies

Prep time: 28-33 minutes
Cook time: 10-12 minutes
Serves: 36

  • 3/4       cup vegetable shortening
  • 3/4       cup brown sugar
  • 1          large egg
  • 1          cup Bob Evans Mashed Sweet Potatoes
  • 2          cups all-purpose flour
  • 1          teaspoon baking soda
  • 1          teaspoon kosher salt
  • 1          teaspoon pumpkin pie spice
  • 1          cup butter, unsalted
  • 3          cups powdered sugar
  • 1/2       teaspoon maple extract
  • chopped honey roasted pecans (optional)
  • mini marshmallows (optional)
  1. Heat oven to 350° F.
  2. In large bowl, using hand mixer or paddle attachment, cream shortening and brown sugar. Add egg and sweet potatoes; mix until combined.
  3. In small bowl, combine flour, baking soda, salt and pumpkin pie spice. With mixer on low speed, slowly add flour mixture to egg mixture until well mixed. Using small cookie scoop, drop rounds onto greased baking sheets.
  4. Bake 10-12 minutes, or until golden brown. Cool completely before frosting.
  5. In separate bowl, beat together butter, powdered sugar and maple extract until frosting is light and fluffy. Frost each cooled cookie with maple butter cream frosting.
  6. Sprinkle with pecans and mini marshmallows, if desired. Carefully toast marshmallows with culinary torch, if desired, while avoiding melting frosting.

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Mini Hash Brown Casseroles

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 24

  • 1          pound Bob Evans Original Roll Sausage
  • 4          large eggs
  • 1/2       cup milk
  • 1          package (20 ounces) Simply Potatoes Shredded Hash Browns
  • 3          tablespoons butter, melted
  • 1          cup ham, cubed
  • 1/2       teaspoon black pepper
  • 1 cup shredded cheddar cheese
  1. In skillet, cook sausage according to package directions.
  2. Heat oven to 350° F. Lightly grease two 12-cup muffin tins.
  3. In bowl, whisk eggs and milk. Add hash browns, butter, ham, black pepper and cheese; mix thoroughly. Fill muffin tins two-thirds full. Bake 27-30 minutes, or until toothpick or knife inserted in center comes out clean.
  4. Substitution: For healthier alternative, substitute 1 cup AllWhites liquid egg whites instead of eggs.

Watch video to see how to make this delicious recipe!

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Bacon-Wrapped Jalapeno Poppers

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 40

  • 2          packages Bob Evans Thick Sliced Hardwood Smoked Bacon, slices cut in half
  • 1          package Bob Evans White Cheddar Mashed Potatoes
  • 1          package garlic herb cheese spread
  • 20        jalapeno peppers, halved, seeded with membranes removed
  • 1/4       cup brown sugar
  • 1          teaspoon ground cayenne pepper
  1. Heat oven to 400° F. Set bacon out to thaw to room temperature so it is pliable.
  2. In mixing bowl, use rubber spatula to combine mashed potatoes and garlic herb cheese. Stir until incorporated. Spread 1 teaspoon mashed potato mixture in each jalapeno half; level each with butter knife or spatula.
  3. Wrap each jalapeno with bacon; use three half slices for large jalapenos or two halves for smaller sizes. Be sure bacon is wrapped sealing in mashed potato mixture tightly.
  4. In small mixing bowl, combine brown sugar and cayenne pepper. Generously sprinkle over bacon and pat gently to make it stick.
  5. Line cookie sheet with piece of parchment paper so sugar does not burn to pan. Bake until bacon reaches desired crispiness, around 25-35 minutes.
  6. Let peppers cool slightly before serving, about 5 minutes.

Source:  Bob Evans

Meal Ideas 10 August 2018

Fresh, Fast, Flavorful Meals for Back-to-School Season

(Family Features) The start of each school year brings new routines for families to adjust to, which can leave little to no time to think about dinner. With the right ingredients, however, it’s still possible to create a healthy, home-cooked meal in a matter of minutes, allowing you to spend less time in the kitchen and more time at the dinner table catching up on the day’s events.

Cookbook author, actress, designer and mom of two Haylie Duff knows a thing or two about juggling her family’s busy schedule on top of her own. When it comes to getting a fresh, fast meal on the table, she looks for easy meal helpers that help cut down on time, but not on flavor, that she can feel good about feeding to her family, like Smithfield Marinated Fresh Pork. It’s conveniently pre-seasoned, packed with protein and can be grilled, roasted, sauteed or slow-cooked – making it a versatile dinner solution for any night of the week.

For your next weeknight meal, try Haylie Duff’s recipes for Tomatillo, Pineapple and Bacon Pork Tacos or Pork Gyros with Fresh Tzatziki, which feature a few simple ingredients and can help you make dinner in a matter of minutes.

Find more time-saving tips and fresh, flavorful weeknight dinner ideas for the whole family at SmithfieldRealFlavorRealFast.com.
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Tomatillo, Pineapple and Bacon Pork Tacos

Recipe courtesy of Haylie Duff
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 6

  • 1          Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
  • 2          tablespoons olive oil, divided
  • 1          fresh pineapple, peeled and cut into 1-inch thick slices
  • 1          teaspoon taco seasoning blend
  • 12        white corn tortillas
  • 1-2       radishes, chopped
  • 1          jalapeno, seeds removed and thinly sliced
  • 1          bunch fresh cilantro, chopped
  • 1          cup (4 ounces) crumbled queso fresco
  • 1          jar (16 ounces) tomatillo salsa (salsa verde)
  1. Cut pork loin filet into 1-inch cubes. Bacon will fall off, but make sure to keep it.
  2. In large skillet over medium-high heat, heat 1 tablespoon oil. Saute half the pork cubes and bacon bits 7-8 minutes until browned. Repeat with remaining oil, pork cubes and bacon.
  3. Heat grill to medium at about 400° F. Sprinkle pineapple slices with taco seasoning; grill until char marks appear, turning once. Cut into 1-inch pieces.
  4. Place tortillas on grill until warm. Top tortillas with pork loin filet cubes, pineapple, radishes, jalapeno, cilantro and queso fresco. Serve with tomatillo salsa.

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Pork Gyros with Fresh Tzatziki

Recipe courtesy of Haylie Duff
Prep time: 15 minutes
Cook time: 16 minutes
Serves: 8

  • 1          Smithfield Slow Smoked Mesquite Marinated Fresh Pork Loin Filet
  • 2          tablespoons olive oil, divided
  • 8-12     Greek pita breads, warm
  • shredded romaine lettuce or arugula
  • chopped tomatoes
  • crumbled feta cheese
  • 1          cup tzatziki sauce
  1. Cut pork loin filet in half lengthwise and thinly slice. In large skillet over medium-high heat, heat 1 tablespoon oil. Stir-fry half the fresh pork loin filet 7-8 minutes until browned; set aside. Repeat with remaining oil and pork slices.
  2. Layer warm pitas with shredded lettuce, pork slices, tomatoes and feta. Top with tzatziki sauce.

Source:  Smithfield

Meal Ideas 25 April 2018

Festive Fiesta Flavors

Serve up some spice with fun party dishes

(Family Features) Make your next fiesta one to remember with colorful decor, festive touches and, perhaps most importantly, unique and mouthwatering recipes that bring guests back for seconds.

To achieve the ideal flavors of a fiesta done right, try bringing something new to the table with recipes like these party-pleasing Tortilla Pizzas for a special main dish, crunchy and refreshing Coleslaw with Green Chile Dressing on the side and, for a decadently unique dessert, Jalapeno Brownies.

These party-perfect recipes can help you take flavors to new heights while adding a kick of spice when you incorporate quality ingredients like Rio Luna Organic Peppers. The peppers are cultivated by a company with more than three decades of experience. They manage the whole pepper process from annual seed selection to grower partnerships, cultivation and packing.

Available in four spicy varieties – Diced Jalapenos, Nacho Sliced Jalapenos, Diced Green Chiles and Large Chopped Green Chiles – you can add a pop of peppers to your next celebration. Because the peppers are organic certified, non-GMO, fat free, cholesterol free, low calorie and kosher, you’ll be able to pack an extra punch of spice without serving up unnecessary ingredients.

Tantalizing Toppings For Tasty Tacos

When it comes to supplying fiesta foods that fit almost anyone’s taste, tacos are a go-to party favorite. That is because it can be fun for party-goers to customize their own tacos while making food prep easier and less hands-on for hosts who don’t want to spend a lot of time in the kitchen.

However, trying to list all the possible taco-topping options can be an overwhelming task for many hosts. Along with your choice of taco filling, consider these toppings when building the perfect taco bar at your next fiesta:

  • Shredded cheese
  • Sour cream
  • Beans (black, pinto or refried)
  • Salsa
  • Shredded lettuce
  • Rice
  • Rio Luna Organic Peppers
  • Chopped tomatoes
  • Chopped onions
  • Diced avocado or guacamole
  • Sliced black olives
  • Corn
  • Cilantro
  • Lime wedges

To find more ways to spice up your fiestas as well as everyday recipes, visit riolunapeppers.com/our-meals, and find Rio Luna Organics on Facebook and Instagram.

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Tortilla Pizzas

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4

  • 4          flour tortillas (8 inches)
  • 1          can (15 ounces) refried black beans
  • 4          fresh plum tomatoes, chopped
  • 1          can (4 ounces) Rio Luna Organic Nacho Sliced Jalapenos, drained
  • 1 1/3    cups shredded Mexican cheese blend
  • 1          tablespoon chopped fresh cilantro
  • chipotle-ranch dressing (optional)
  1. Heat oven to 400° F.
  2. Bake tortillas directly on oven rack 2 minutes. Cool. Spread 1/4 cup beans onto each tortilla. Top evenly with tomatoes, jalapenos and cheese.
  3. Bake 8 minutes, or until cheese is melted. Sprinkle with cilantro just before serving.

Tip: For added flavor, drizzle pizzas with chipotle-ranch dressing.
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Jalapeno Brownies

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 16

  • 1/2       cup vegetable oil
  • 1          cup sugar
  • 2          eggs
  • 1          can (4 ounces) Rio Luna Organic Diced Jalapenos, pureed
  • 1          teaspoon vanilla
  • 1/2       cup, plus 3 tablespoons, all-purpose flour
  • 1/3       cup cocoa powder
  • 1/4       teaspoon baking powder
  • 1/4       teaspoon salt
  • powdered sugar (optional)
  1. Heat oven to 350° F.
  2. In medium bowl, whisk oil, sugar, eggs, jalapenos and vanilla until blended.
  3. In separate bowl, combine flour, cocoa powder, baking powder and salt; add to egg mixture. Mix just until combined. Pour into greased 8-by-8-inch baking pan.
  4. Bake 15-20 minutes, or until brownies pull away from sides of pan easily. Cool in pan on wire rack.

Tip: Dust with powdered sugar before serving for added flavor and enhanced presentation.
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Coleslaw with Green Chile Dressing

Prep time: 20 minutes
Servings: 6

  • 1 1/2    cups mayonnaise
  • 1          cup sour cream
  • 3/4       cup Rio Luna Organic Diced Green Chiles, drained
  • 6          tablespoons apple cider vinegar
  • 2          tablespoons Dijon mustard
  • 2          tablespoons Sriracha sauce
  • 2          tablespoons agave nectar
  • 2          cups shredded napa cabbage
  • 1          cup shredded red cabbage
  • 1          cup shredded carrots
  • 1/2       cup thinly sliced white onions
  • 2 1/4    teaspoons kosher salt, plus additional, to taste
  • 1/2       teaspoon ground black pepper, plus additional, to taste
  1. In medium bowl, whisk mayonnaise, sour cream, chiles, apple cider vinegar, Dijon mustard, Sriracha and agave nectar until well blended.
  2. In large bowl, combine napa cabbage, red cabbage, carrots, onions, salt and pepper. Add mayonnaise mixture; toss until well coated. Season with additional salt and pepper, if desired, to taste.

Tip: Coleslaw can be prepared ahead of time and refrigerated up to 1 day. Toss before serving.

Source: Rio Luna

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 01 June 2017

5 Tips to Avoid Binge-Watching Guilt

(Family Features) Dozens of streaming video providers are making it easier than ever to watch the TV programming you want when you want it, and exclusive programming released an entire season at a time is transforming the way Americans watch TV. The flip side of this convenience is a surge in binge-watching, which can have some negative side effects, including binge eating.

When your favorite show is available back-to-back, it’s easy to let substantial blocks of time get away as you watch “just one more” episode to follow the twists and turns of the plot. In fact, according to a recent survey by Dole, the average binge-watching session clocks in around 5 hours. The same survey found that more than two-thirds of people prefer healthy snacks to fuel their marathon viewing.

Treating yourself to an occasional binge session may give your brain a well-earned break, and it’s easy to do many forms of exercise in front of the screen. The trick to keeping your binge-watching session in check and getting rid of the guilt is to exercise good habits when you head to the kitchen.

  1. Opt for snacks that include valuable vitamins and minerals.
  2. Keep your kitchen stocked with ingredients such as high quality, ready-to-eat Dole Jarred Fruit so you can create quick and easy snacks with a serving of fruit in between episodes or during a commercial break.
  3. Look for quick solutions that help trim prep time and skip the cutting, peeling and mess.
  4. Avoid waste or spoilage with convenient, re-sealable lids that let you use what you need for a single serving and save the rest for later.
  5. Get creative to satisfy cravings. Instead of reaching for cookies or cake, dip fruit in melted chocolate and pop it in the freezer. Let it sit while you watch a few episodes of your favorite show and then enjoy.

Find more quick and easy snacks that can be made during a commercial break at dolesunshine.com.

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Fruity Flatbread

  • Pre-made flatbread crust
  • Broccoli rabe
  • Cooked and chopped turkey bacon
  • Dole Jarred Mandarin Oranges
  1. Cover flatbread with chopped broccoli rabe, turkey bacon and oranges.

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Peach Parfaits

  • Low-fat yogurt
  • Granola
  • Dole Jarred Sliced Peaches
  • Mint
  1. In cup or jar, alternate layering yogurt, granola and chopped peaches. Top with mint and serve immediately.

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Brightened Up Caprese Salad

  • Fresh mozzarella cheese
  • Dole Jarred Sliced Peaches
  • Fresh basil
  • Salt, to taste
  • Pepper, to taste
  • Balsamic glaze
  1. Arrange alternate slices of mozzarella and peaches. Sprinkle fresh basil, season with salt and pepper, to taste, and drizzle with balsamic glaze.

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Avocado Toast

  • Avocado
  • Whole-wheat bread
  • Dole Jarred Sliced Peaches
  • Salt
  • Pepper
  • Crushed red pepper flakes
  1. Slice avocado in half, remove pit and scoop out avocado into bowl. Smash until desired consistency.
  2. Toast bread, layer with avocado and top with peaches. Season with salt, pepper and crushed red pepper flakes.

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1-2-3 Chicken Wrap

  • Whole-wheat tortilla
  • Spinach
  • Dole Jarred Mandarin Oranges
  • Cooked chicken, chopped
  • Yogurt-based dressing of choice
  1. Lay tortilla flat and add spinach, oranges and chicken. Top with dressing. Fold, cut and serve.

Substitution: Preferred greens can be added in place of or in addition to spinach

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Tropical Fruit Salsa

  • Dole Jarred Tropical Fruit
  • 1 white onion
  • 1 bunch cilantro
  • 1 jalapeno
  • 1 lime, juiced
  • Tortilla chips
  1. Chop 2 cups fruit, dice onion, chop cilantro and seed and mince jalapeno.
  2. Combine ingredients and stir in lime juice. Serve alongside tortilla chips.

Source: Dole Jarred Fruit

Breakfast & Brunch 28 April 2017

Bring Brunch Home

(Family Features) There’s no denying that brunch is a popular favorite, but you don’t have to leave the comfort of your own home to enjoy a delicious spread with family and friends.

Enjoy this weekend luxury every day and bring brunch home with premium ingredients like Smithfield’s Hometown Original Bacon, Anytime Favorites Diced Ham and Fresh Breakfast Sausage.

Delight friends and family with a full spread of mouthwatering recipes like Sausage and Egg Tarts dressed with Asparagus and Tomatoes, Cheesy Bacon Jalapeno Corn Muffins, Cinnamon French Toast Sausage Roll-Ups and Scrambled Eggs and Ham in a Waffle Cup. Then enhance your menu with options for customization like jams, butters and toppings to make brunch at home unique and unforgettable.

Boost Brunch with a Bloody Mary Bar
Premium ingredients and worthwhile recipes are a great way to make brunch at home, and adding a Bloody Mary bar to the mix is one way to give your spread extra flair. Provide your guests multiple options for toppings so they can perfectly customize their adult beverages with garnishes like these:

  • Salt (plain or flavored)
  • Pepper
  • Horseradish
  • Smithfield Hometown Original Bacon
  • Celery stalks
  • Worcestershire sauce
  • Lemons
  • Limes
  • Hot sauces
  • Stuffed olives
  • Pickled green beans
  • Pickle spears
  • Onions
  • Cheese cubes
  • Cherry tomatoes

For more brunch and entertaining recipe inspiration, visit Smithfield.com.

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Cheesy Bacon Jalapeno Corn Muffins

  • Nonstick cooking spray
  • 1 package (16 ounces) Smithfield Hometown Original Bacon
  • 3/4 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup shredded sharp cheddar cheese
  • 2 eggs
  • 6 tablespoons butter, melted
  • 1/3 cup honey
  • 3/4 cup milk or buttermilk
  • 1 can corn kernels, drained
  • 2 medium jalapeno peppers, seeded and diced
  • 1 medium jalapeno pepper, thinly sliced
  1. Heat oven to 375° F.
  2. Line rimmed baking pan with foil and set lightly sprayed baking rack in pan. Cut bacon crosswise into thirds and lay out bacon strips on rack, being careful not to overlap slices. Bake 10-12 minutes, or until bacon has just begun to crisp. Remove from oven and drain on paper towels. Increase oven temperature to 400 F.
  3. In large bowl, stir together flour, cornmeal, baking powder, salt and cheese until well mixed.
  4. In small bowl, whisk eggs until frothy and stir in melted butter, honey and milk. Add milk mixture to dry ingredients and stir until combined. Fold in corn and diced jalapeno and reserve.
  5. Lightly spray or butter 12-cup muffin tin and line each cup with two slices of bacon. Evenly divide muffin batter into cups, filling about three-fourths full and top with remaining bacon and sliced jalapeno. Bake muffins 20 minutes, or until golden brown, using toothpick to test doneness. Let cool briefly, remove muffins from tin and serve while still warm.

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Sausage and Egg Tarts with Asparagus and Tomatoes

  • Flour, for dusting
  • 1 package (about 1 pound) frozen prepared puff pastry, thawed
  • 9 eggs, brought to room temperature for 30 minutes, divided
  • 1 teaspoon water
  • 1 Smithfield Hometown Original Fresh Sausage Roll, sliced into 8 patties, cooked and halved
  • 1 pound fresh asparagus spears, cut into pieces
  • 1 pint grape tomatoes, halved lengthwise
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1/2 cup shredded Parmesan cheese (optional)
  1. Heat oven to 400° F.
  2. On lightly floured surface, roll out pastry and cut into eight 4-5-inch squares and transfer to greased or parchment-lined baking sheets spaced about 1 inch apart. Using small knife, lightly score line 1/2-inch inside edges of squares to create framed border. With fork, prick several holes in center of pastry squares.
  3. Bake squares 7-8 minutes, or until pastry has puffed substantially yet not begun to brown. Remove from oven and immediately tamp down centers inside of scored line carefully with back of fork.
  4. Lightly beat 1 egg with water and brush outside frames of pastry with egg wash. Slightly overlapping framed pastry borders, equally divide and arrange sausage, asparagus and tomatoes in pastry squares, leaving centers open for eggs. Top each with cracked egg, seasoning with salt and pepper and sprinkling with cheese, if desired.
  5. Return to oven and bake 8-10 minutes, or until puff pastry is golden brown and eggs have just set. Let cool slightly and transfer tarts with spatula to serving plate and serve warm.

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Cinnamon French Toast Sausage Roll-Ups

  • 12 Smithfield Fresh Sausage Links
  • 2 eggs
  • 2/3 cup milk
  • 3 tablespoons almond liquor (optional)
  • 1/2 teaspoon ground cinnamon
  • 6 slices whole-wheat bread, crust removed and cut in half
  • 3 tablespoons butter
  1. Cook sausage according to package directions; keep warm.
  2. Beat together eggs, milk, almond liquor and cinnamon. Dip one bread slice half in egg mixture and wrap around one sausage link. Press bread edges together where they overlap to keep from unrolling. Repeat with remaining bread and sausage links.
  3. Heat large skillet over medium heat; add butter and let melt. Place French toast-wrapped sausages in skillet, seam-side down. Cook until browned on all sides, about 10 minutes total.

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Scrambled Eggs and Ham in a Waffle Cup

  • 6 eggs
  • 1/2 cup milk
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups Smithfield Honey Cured Boneless Ham Steak, diced
  • 1 tablespoon butter
  • 8 waffle cups (4 ounces each)
  • 4 teaspoons maple syrup, warm, divided
  • 1 teaspoon fresh thyme, chopped
  1. In bowl, whisk together eggs, milk, cheese, salt and pepper; stir in ham.
  2. In 10-inch, nonstick skillet, melt butter over medium-high heat. Add egg mixture; reduce heat to medium-low.
  3. Using wooden spoon, scrape eggs from edges of pan to center. Continue stirring eggs 3-5 minutes, or until fluffy.
  4. Scoop 1/2 cup warm scrambled eggs into waffle cup and drizzle with 1/2 teaspoon maple syrup. Garnish with fresh thyme leaves. Repeat for each waffle cup.

Source: Smithfield Foods

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