Tips 09 September 2019

7 Dishes Perfect for Game Day

Fried, grilled, baked or slow-cooked, game day dishes come in all flavors and textures so everyone comes out a winner. Try these classic ideas and new spins to take your home-gate to the next level.

  • Chicken Wings – Bone-in or boneless, skin on or skin off, buffalo or barbecue-glazed, chicken wings are chef’s choice for a handheld party pleaser. With nearly endless ways to prepare them, they’re a game day staple for parties of all sizes.
  • Pizzas – While delivery (or carryout) from a local restaurant is likely to be more common, creating a homemade pizza is as simple as rolling out dough, layering sauce and cheese then finishing with personalized toppings. If you’re in charge of a smaller, more manageable group, you can even try personal-sized pies for maximum customization.
  • Barbecue – Ribs, pulled pork, brisket and slow-smoked barbecue of all varieties may take more preparation but almost always ends with a happy fan base. Keep in mind that you’ll need to plan further in advance for longer cook times, but larger cuts of meat like pork shoulder help feed larger groups.
  • Veggie Trays – Not every game day dish has to include heavy foods or sticky fingers. An assortment of carrots, broccoli, cauliflower, peppers and more paired with ranch or blue cheese dressings makes for a more nutritious appetizer ahead of the main course.
  • Dips – If you’re looking for help from attendees, look no further than chips and dips for ways guests can lend a hand. Because they’re usually simple to make and easily portable, your fellow fans can bring along any combination of their choosing from buffalo chicken dip and tortilla chips to crackers and hummus.
  • Sliders and Sandwiches – The combinations are just about endless for sliders with many variations of meats, cheeses, spreads and more. Keep your menu simple by choosing one type of bread, 1-2 meats and 1-2 cheeses to avoid going overboard. Guests can always add their own touches when it’s time to dig in.
  • Walking Tacos or Nachos – Another personalized snack, walking tacos are an easy crowd-pleaser – all they take are taco shells and tortillas along with an assortment of your usual toppings: meat, cheese, sour cream, beans, guacamole, black olives, jalapenos and anything else your guests desire. Just line up the ingredients in separate bowls for DIY dining, and for a secondary option, provide tortilla chips to create nachos instead.

Find more game day recipes and ideas at Culinary.net.

 

Photo courtesy of Getty Images

Videos 29 April 2019

Blended Tacos

(Family Features) Creating a nutritious family dinner doesn’t have to mean sacrificing favorite dishes. For a healthier take on a traditional ethnic meal, these Blended Tacos involve blending ground beef with mushrooms before adding your desired toppings. Find more recipes at Culinary.net.

Watch video to see how to make this recipe!

Blended Tacos

Recipe courtesy of the Mushroom Council
Yield: 12 tacos

  • 1          teaspoon chili powder
  • 1/4       teaspoon garlic powder
  • 1/4       teaspoon onion powder
  • 1          teaspoon ground cumin
  • 1          teaspoon salt
  • 1/2       cup water
  • 1          teaspoon vegetable oil
  • 1          pound button mushrooms, finely chopped
  • 1          pound 80 percent lean ground beef
  • 12        crunchy taco shells, warmed
  • 2          cups grated cheddar cheese (optional)
  • 1          large tomatoes, diced (optional)
  • 1          head iceberg lettuce, shredded (optional)
  1. In small bowl, mix chili powder, garlic powder, onion powder, cumin and salt. Stir in water and set aside.
  2. In large skillet over medium-high heat, heat oil. Add chopped mushrooms and ground beef and cook thoroughly, about 7-10 minutes. Carefully drain excess grease, if necessary.
  3. Add seasoning mixture to mushroom-meat mixture and stir to combine. Bring to simmer and cook 3-5 minutes.
  4. To assemble, add about 1/4 cup mushroom-meat mixture to bottom of each taco shell. Layer shells with cheese, tomatoes and lettuce, if desired.

Source: Culinary.net

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 15 March 2019

Simple, Savory Solutions for Busy Families

(Family Features) Quick, effortless recipes are the cornerstone of making hassle-free meals and snacks that work for active families. Adding simplicity to your kitchen repertoire can make it a little easier on everyone, creating more quality time spent around the table and less time in the kitchen.

Whether you’re meal prepping the kids’ school lunches for the week or whipping up a last minute snack, one kitchen staple to consider picking up on your next grocery run is Eckrich deli meats.

As a make-ahead meal that can be sent with your kids (or yourself) for lunch, these Ham and Turkey Roll-ups take just a few minutes of rolling together some family-favorite tastes. Using simple recipes with Oven Roasted Turkey Breast and Black Forest Ham as the main ingredients allows you to spend less time in the kitchen and more time enjoying life’s little moments with loved ones.

While creating make-ahead lunches can come in handy, arguably just as important is the meal that gets the day started: breakfast. Saving time in the morning, especially on busy weekdays, can be a lifesaver for families who value spending time together.

One solution can be these Deli Ham Breakfast All Day Tacos, featuring the consistent quality of perfectly seasoned Eckrich Deli Ham Off the Bone. A handful of ingredients and a pan are all you need to create a handheld breakfast for everyone in the family.

Find more fast, flavorful meals the entire family can enjoy at eckrich.com .

Ham and Turkey Roll-ups

Cook time: 10 minutes
Servings: 2

  • 4          ounces Eckrich Deli Oven Roasted Turkey Breast
  • 4          ounces Eckrich Deli Black Forest Ham
  • lettuce leaves
  • 2          tablespoons chunky guacamole
  • 1/4       cup cucumbers, chopped
  • 1          tablespoon shredded cheddar cheese
  • 2          slices bacon, cooked and chopped
  1. Layer turkey and ham slices. Layer lettuce, guacamole, cucumber, cheese and bacon crumbles. Roll meat and insert toothpick to hold. Include additional toppings, as desired.

Deli Ham Breakfast All Day Tacos

Cook time: 20 minutes
Servings: 4

  • 8          soft corn tortillas
  • oil
  • 1          cup Eckrich Deli Ham Off the Bone, cubed
  • handful green bell peppers, chopped
  • handful red bell peppers, chopped
  • 8          eggs
  • 2          tablespoons milk
  • pinch salt
  • pinch pepper
  • 1/2       cup shredded cheddar cheese
  • sour cream (optional)
  • cilantro (optional)
  • salsa (optional)
  1. In pan over low heat, warm tortillas, flipping after 15 seconds. Remove. Increase heat to medium; add oil and warm ham; set aside.
  2. In same pan, saute peppers. Add eggs, milk, salt and pepper until eggs are cooked. Add cheese and ham.
  3. Spoon mixture onto tortillas. Top with sour cream, cilantro and salsa, if desired.

Source: Eckrich

Meal Ideas 14 March 2019

Easy Family Meals

(Family Features) From packing lunches, to after-school snacks to dinnertime, many parents face obstacles in getting their families to eat food made with real simple ingredients that everyone can enjoy.

According to a recent survey commissioned by Hellmann's®, nearly half of all moms surveyed say they make a family meal every day and more than a third of moms surveyed say cooking dinner takes too much time.

For videos, tips and recipes go to www.Hellmanns.com or www.BestFoods.com.

Egg and Shrimp Salad with Poppy Seeds

A Bobby Flay Recipe
4 servings
Prep Time: 15 minutes

  • 1/2 cup Hellmann's or Best Foods Real Mayonnaise
  • 2 medium green onions
  • Juice of 1 lemon
  • 3 tablespoons snipped fresh dill
  • 2 tablespoons poppy seeds
  • 1 tablespoon Dijon mustard
  • 8 medium hard-cooked eggs, peeled and coarsely chopped
  • 6 ounces cooked large shrimp or crabmeat
  1. Combine mayonnaise, green onions, lemon juice, dill, poppy seeds and mustard in large bowl with wire whisk. Stir in eggs. Gently fold in shrimp. Season, if desired, with salt and black pepper. Serve, if desired, over salad greens or on English muffins.

NOTE: If serving over greens, toss greens with fresh lemon juice, a drizzle of extra virgin olive oil and season with salt and pepper. If serving on bread, serve as an open-faced sandwich. Mound some salad on top of toasted bread and garnish with more fresh dill and sliced green onions.

Mini Fish Tacos

A Bobby Flay Recipe
2 servings
Prep Time: 10 minutes
Cook Time: 4 minutes

  • 1/2 cup Hellmann's or Best Foods Real Mayonnaise
  • 1/2 cup prepared salsa
  • 1 tablespoon lime juice
  • 1 can (6 ounces) tuna, drained and flaked
  • 1 large green onion, thinly sliced
  • 12 large corn tortilla chips
  • 3/4 cup shredded cheddar cheese (about 3 ounces)
  1. Combine mayonnaise, salsa and lime juice in medium bowl; reserve 1/2 cup. Stir tuna and green onion into remaining mayonnaise mixture just until combined. Season, if desired, with salt and pepper.
  2. Arrange chips on baking pan. Top with tuna mixture, then sprinkle with cheese. Broil 1 minute or until cheese is melted. Dollop with reserved mayonnaise mixture. Garnish, if desired, with additional green onions.
  3. Also terrific served in individual scoops for a great hand-held snack.

Chicken or Turkey Gyros

A Bobby Flay Recipe
4 servings
Prep Time: 15 minutes
Chill Time: 30 minutes

  • 1/4 cup coarsely grated seedless cucumber
  • 3/4 cup Hellmann's or Best Foods Light Mayonnaise
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh grated lemon peel
  • 4 whole wheat pita breads, split
  • Fresh spinach leaves, rinsed and patted dry
  • 8 cherry tomatoes, halved
  • 1 pound sliced rotisserie or grilled chicken or turkey
  1. Place grated cucumber on paper towel and gently squeeze dry. (Do not skip this step or you will have a watery dressing.) Combine drained cucumbers, mayonnaise garlic, lemon juice and peel in small bowl. Season, if desired, with salt and black pepper. Cover and refrigerate at least 30 minutes.
  2. Spread a few tablespoons dressing inside each pita; add spinach leaves, tomatoes and chicken, then drizzle with additional dressing.

Source: Hellmann's

Meal Ideas 28 February 2019

Give Your Diet a Veggie Boost

It's little secret that eating more nutritious veggies is an essential element of healthier eating. Fortunately, finding ways to boost the veggie content of your favorite dishes may be easier than you think.

Put a creative twist on your meals from breakfast through dinner with these tasty tips:

  • Experiment with new flavors to enhance the dishes you enjoy regularly. If a ham and cheese omelet is your standard breakfast fare, try adding fresh tomato, peppers and mushrooms for a whole new taste. If you tend to keep things simple, get creative when it comes to topping your morning toast, such as this version that features avocados and radishes. Then at dinner time, give basic pasta a bump by adding broccoli or spinach to your sauce.
     
  • Look for veggie-rich versions of your favorite condiments, dips and sauces. For example, Sabra's Veggie Fusions Guacamole has tons of added vegetables with 30 percent less fat than classic guacamole. Available in Garden Vegetable and Mango Lime, you can also opt for the Southwest flavor and get your fiesta fix with a hearty combination of guacamole, sweet corn and rich black beans - the perfect complement to a spicy steak taco.
     
  • Find new flavor combinations by swapping out calorie-laden carbs. Ditch the bread and instead use leaves of lettuce to wrap your sandwich. Traditional cold cuts, chicken salad and even burgers taste great nestled in fresh, crisp leafy greens.

Get inspired with more ideas to up your veggie intake at sabra.com.

Avocado Toast with Radish and Cotija Cheese

Avocado Toast with Radish and Cotija Cheese

Recipe courtesy of The Lemon Bowl

Yield: 4

  • 1/2 medium red onion, thinly sliced
  • 1 lime, juice only
  • salt, to taste
  • 4 slices crusty, whole-grain bread, toasted
  • 1 cup Sabra Veggie Fusions Southwestern Guacamole
  • 2 ounces Cotija cheese, crumbled
  • 4 large radishes, thinly sliced
  • cilantro sprigs (optional)
  1. In small bowl, toss together onion slices with lime juice and salt, to taste; let sit 5 minutes, or as long as overnight.
  2. Top each piece of toasted whole-grain bread with 1/4 cup guacamole.
  3. Place equal parts pickled red onions, crumbled Cotija cheese and radish slices on top of each piece of toast. Garnish with cilantro, if desired, and serve.

Spicy Steak Tacos with Southwestern Guacamole

Spicy Steak Tacos with Southwestern Guacamole

Recipe courtesy of Emily Bites

Yield: 8

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 pound raw lean, trimmed flank steak, cut into thin strips
  • 1 tablespoon canola oil
  • 8 tortillas (6 inches each)
  • 1 cup chopped lettuce leaves
  • 8 tablespoons Sabra Veggie Fusions Southwestern Guacamole
  • 4 tablespoons clover sprouts
  • 4 grape tomatoes, sliced
  • 1 radish, thinly sliced
  1. In small dish, combine chili powder, garlic powder, onion powder, oregano, paprika, cumin, salt and pepper, and stir together until well mixed.
  2. Place uncooked steak strips into re-sealable plastic bag and add spice mixture. Seal bag and shake/turn until steak is coated with seasoning.
  3. Pour oil into large skillet and bring to medium heat. Add seasoned steak strips and stir to coat steak with oil. Cook, stirring and flipping occasionally, about 5 minutes, or until steak strips are cooked to taste. Remove from heat.
  4. Warm tortillas slightly in microwave then lay out to fill. Divide lettuce and steak between tortillas and top each with 1 tablespoon of guacamole. Sprinkle each taco with sprouts and slices of tomato and radish.

Source: Sabra

Healthy 29 January 2019

Eat Healthy with Easy Meal-Planning Tricks

(Family Features) If you’re having trouble getting started, or even sticking to, a healthy eating regimen, you may be surprised that one highly effective practice doesn’t require counting calories or hours of exercise. You simply need to plan out your meals.

When hunger strikes, it’s tempting to grab the fastest, easiest-to-make food available, but that’s rarely the best choice for your health. Planning your meals encourages you to invest in better-for-you options ahead of time and reduces food waste, while saving significant time and money in the long-term. If you don’t know where to start, follow these easy tips to help make meal planning a breeze:

  1. Build meals around themes like taco night or seafood night. This can help narrow down your options but still allow you to experiment with new recipes or variations on favorites that can be added to your regular rotation. 
  1. Be sure to include breakfast, lunch and snacks. Whether these are meals on the go or foods you’ll eat at home, planning ahead can help ensure you have tasty, healthy options at your fingertips all day long.
  1. Make it a family affair. Invite meal feedback from everyone and keep kids involved in the prep process to create more family time together.
  1. Take inventory of your pantry and leftovers before heading to the store – yesterday’s grapefruit breakfast could be today’s citrus salad.
  1. Shop wisely. Maximize time and money savings by shopping at a store such as ALDI, where you can find all your weekly must-haves, like fresh produce and organics, dairy, USDA Choice beef and bakery items. ALDI also offers a variety of healthy eating resources, including weekly meal plans and recipes like these Quinoa Lentil Tacos, at aldi.us/hellohealthy.

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Quinoa Lentil Tacos

Recipe courtesy of Chef Michelle, ALDI Test Kitchen

  • 32        ounces SimplyNature Vegetable Broth
  • 3/4       teaspoon Stonemill Essentials Iodized Salt
  • 1/4       teaspoon Stonemill Essentials Ground Black Pepper
  • 1          tablespoon Stonemill Essentials Paprika
  • 1          teaspoon Stonemill Essentials Ground Cumin
  • 1          teaspoon Stonemill Essentials Garlic Powder
  • 1          teaspoon Stonemill Essentials Chili Powder
  • 1          teaspoon Stonemill Essentials Onion Powder
  • 1          cup SimplyNature Organic Tri-Color Quinoa, rinsed
  • 1          cup dry lentils, rinsed
  • 1          tablespoon Baker’s Corner Corn Starch
  • 10        Pueblo Lindo White Corn Tortillas
  • 1/2       cup thinly sliced red onion
  • 1          avocado, diced
  • 1/2       cup crumbled Pueblo Lindo Fresco Cheese
  • 2          limes, cut into wedges
  1. In medium saucepan, bring broth, salt, pepper, paprika, cumin, garlic powder, chili powder, onion powder, quinoa and lentils to boil; reduce heat. Simmer 20 minutes, partially covered.
  2. Remove lid and add corn starch. Stir 5-8 minutes until lentils are cooked through.
  3. Heat medium pan over high heat. Heat tortillas 1 minute on each side.
  4. Divide lentil mixture evenly among tortillas. Top with red onion, avocado and fresco cheese. Serve each with lime wedge.

Source: ALDI

Meal Ideas 10 January 2019

Put a Healthy Twist on Your Favorite Foods

(Family Features) Whether it’s a simple date night at home or a weeknight meal for the entire family, finding inter-culinary balance between everyone at the table can sometimes be difficult.

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However, when at least one party is willing to make dietary changes to benefit a loved one, serving up quality meals can become less of a hassle. Though men are often stereotyped as carnivorous cavemen, the majority are willing to change their eating habits – trading in those porterhouses for veggie burgers – to make their partners happy, according to a survey from Yves Veggie Cuisine. While 63 percent of men and 62 percent of women would eat less meat if their partner asked, 59 percent of men said they would also eat less of their favorite foods, at the request of their significant other.

In the same survey, dietary changes in the name of love were found at every level of the food pyramid, not just meat. Among the changes men have already made are eating less meat (22 percent), eating less dairy (18 percent) and eating less gluten (15 percent). However, it was found that women tend to hold their ground more when it comes to giving up certain foods with only 14 percent eating less dairy, 10 percent eating less meat and 6 percent eating less gluten for the sake of their relationship.

Making dietary compromises can be as simple as using high-quality ingredients like Yves Veggie Cuisine Appetizer Bites to complement, complete or even reinvent family-favorite meals like tacos. The gluten-free, non-GMO bites are low in fat and contain no artificial preservatives, colors or flavors, making it easy to put a plant-positive twist on nearly any meal with one of the two varieties – Kale and Quinoa or Falafel.

Find more balanced, veggie-forward recipes that can inspire shared moments together at yvesveggie.com.
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Kale and Quinoa Bite Tacos

Prep time: 5 minutes
Cook time: 12 minutes
Servings: 8-10

  • 1          package (8.2 ounces) Yves Veggie Cuisine Kale and Quinoa Bites
  • 1          package hard taco shells (8-10 shells)
  • 1          cup salsa
  • 1          cup guacamole
  • 1          red onion, sliced
  • 1          bunch cilantro
  • lime wedges
  1. Heat oven to 350° F.
  2. On nonstick baking pan, arrange kale and quinoa bites.
  3. Bake 10 minutes, or until outside is slightly crispy. In taco shells, layer guacamole, salsa and kale and quinoa bites.
  4. Top with sliced red onion and cilantro. For additional zest, serve with lime wedge.

Source:  Yves Veggie Cuisine

Meal Ideas 14 August 2018

Back-to-School Meals in Minutes

Mexican menu ideas for simple family dinners

(Family Features) When the school year is back in full swing, families often find themselves battling the mealtime crunch. Mexican-inspired meals bursting with flavor are known family-friendly picks that can be easily prepared and put on the table on those frenzied weeknights.

These simple ideas from the experts at Ortega can help make “taco night” and other Mexican meals better than ever.

Encourage kids to get hands-on. It’s no secret that kids like finger foods, and many Mexican dishes are best enjoyed by hand. Tacos are an obvious favorite, but other options like quesadillas, taquitos and Ortega Fiesta Flats are also easy to enjoy sans silverware.

Step outside of tradition. If you’re looking for something that makes mealtime feel extra special, skip the basic taco and choose a meal kit that lets you serve up a restaurant-style experience at home. For example, Ortega’s Bakeable Tortilla Bowl Kits bring a new and simple way to change up your Mexican meals. Just bake and fill with your favorite ingredients.

Offer a variety of ingredients. One of the benefits of a Mexican meal is all the ways each family member can customize plates to their own tastes. Try setting out a wide range of ingredients and encourage the kids to experiment with toppings they may not have tried before, like olives and guacamole.

Don’t forget the sauce. Taco sauces can bring unique, unexpected flavor to recipes. One to try is Ortega’s line of bold and creamy Flavor Craver Taco Sauces. Varieties include Taco Ranch, Chipotle and Jalapeno Lime, all perfect for tacos, taco salads, dips, burgers and more.

Stock Your Pantry for Mexican Cooking

You can enjoy the flavors of a Mexican cantina in your kitchen anytime if you’re stocked up with the right goods.

Pantry and Dry Goods

  1. Keep dried or canned chiles of all sorts on-hand. Dried chiles include ancho, chipotle, guajillo, negro and mulato.
     
  2. Expand your spice rack with Mexican staples like chili powder, cayenne pepper and paprika, as well as oregano and cumin.
     
  3. Buy white rice in bulk so you can create Spanish rice to accompany any dish.
     
  4. Stock up on canned refried beans, black beans and pinto beans for use in your favorite Mexican dishes.

 

Refrigerator and Produce

  1. Keep ready-made salsa and spicy sauces chilled and serve them alongside chips, tacos and other Mexican dishes.
     
  2. Always have garlic, onions and fresh cilantro handy. Keep lemons and limes within reach to add bright flavor to your dishes. Also, buy fresh chiles like jalapeno and pasilla to spice up a variety of dishes. If possible, grow them yourself.
     
  3. Store flour and corn tortillas in your cupboard or refrigerator to create burritos, tacos, enchiladas and wraps.
     
  4. Keep Monterey Jack, queso fresco and cotija cheese on-hand to include in enchiladas and burritos.

Find more recipes and ideas to add a unique twist to any Mexican meal at Ortega.com.
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Poblano Ranch Tacos

Makes: 8 tacos

  • 2          tablespoons olive oil
  • 4          poblano peppers, sliced
  • 1          yellow onion, sliced
  • 1          tablespoon fresh lime juice (optional)
  • 1          box Ortega Yellow Corn Taco Shells
  • 6          radishes, sliced
  • 1          cup corn kernels
  • 1          cup cotija cheese
  • 1          bottle Ortega Flavor Craver Ranch Taco Sauce, to taste
  1. Add olive oil to skillet over medium heat. Add sliced poblano peppers and yellow onion to pan. Saute until cooked through. Add squeeze of lime to pepper and onion mixture, if desired.
  2. Bake taco shells according to package directions. To assemble tacos, add poblano and onion mixture to base of taco. Top with sliced radishes, corn and cotija cheese. Finish with taco sauce.

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Steak Fajita Burrito Bowl

Makes: 4 bowls

3          tablespoons olive oil, divided
1          pound skirt steak
1          red pepper, sliced
1          yellow pepper, sliced
1          package instant rice
1          tablespoon fresh lime juice
1/2       packet Ortega Original Taco Seasoning
1          Ortega Bakeable Tortilla Bowl Kit
3          cups green leaf lettuce, sliced
2          avocados, diced
1          cup corn kernels
1/2       cup cotija cheese
1          bottle Ortega Green Taco Sauce, to taste

  1. Add 2 tablespoons oil to skillet over medium-high heat. Cook skirt steak 5 minutes on each side. Remove steak from pan and let rest. When cooled, slice into strips. 
  2. Add remaining olive oil to skillet over medium-high heat. Saute red and yellow peppers until cooked through. 
  3. Prepare rice as directed on package. Add squeeze of lime and taco seasoning. Stir to combine. 
  4. Prepare tortilla bowls as directed on package. Fill with rice, shredded lettuce, sliced steak and peppers. Top with diced avocado, corn and cotija cheese. Finish with taco sauce.

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Southwest Chicken Salad

Makes: 4 bowls

  • 2          tablespoons olive oil
  • 4          chicken breasts
  • 2          teaspoons chili powder
  • 1          Ortega Bakeable Tortilla Bowl Kit
  • 3          cups green leaf lettuce, sliced
  • 1          can Ortega Black Beans
  • 1          cup corn kernels
  • 2          avocados, diced
  • 1          tomato, diced
  • 1          cup cotija cheese
  • 1          bottle Ortega Flavor Craver Ranch Taco Sauce, to taste
  1. Add olive oil to skillet over medium heat. Coat chicken with chili powder. Cook chicken 8 minutes on each side, or until cooked through. Remove chicken from pan and let rest. Slice chicken into strips when cooled.
  2. Prepare tortilla bowls as directed on package. Fill with shredded lettuce, black beans, corn and sliced chicken. Top with diced avocado, tomato and cotija cheese. Finish with taco sauce.

Source:  Ortega

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

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