Cap off a day of play with dinner outdoors
(Family Features) Enjoying the great outdoors is a perfect way to create fun memories with family or friends. All that fresh air is sure to work up your appetite, so be sure to plan a delicious meal to top off all the merriment.
Get those taste buds fired up for a delicious meal with a flavorful starter like this zesty panzanella. Take family favorites outdoors with this savory take on a flatbread pizza. Then close down an evening of open-air entertainment on a sweet note with a scrumptious dessert.
Explore more family-friendly recipes to enjoy outdoors this summer at culinary.net.
Smart Starters and Sides
There’s plenty to learn from the Mediterranean diet, and this recipe is proof. A variety of colorful cancer-fighting veggies, flavorful herbs and spices, and a bit of healthy fat make for a perfect starter or accompaniment to a grilled protein for a well-rounded meal. Find more recipes to help you eat well at AICR.org.
Reprinted with permission from the American Institute for Cancer Research
- 4 garlic cloves, minced
- 1/2 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar
- 1/4 cup extra-virgin olive oil
- salt, to taste
- freshly ground pepper, to taste
- 15 fresh basil leaves, coarsely chopped
- 1 medium cucumber, seeded, washed and cut into 1/2-inch slices
- 3 large ripe tomatoes, cut into 1-inch cubes
- 2 tablespoons green olives, pitted and chopped (capers may be substituted)
- 1 medium red bell pepper, seeded and quartered
- 1/2 large red onion, cut in half and then into 1/4-inch slices
- 1/2 small loaf crusty whole-grain French or Italian bread, cut into 1-inch slices and halved
- Heat grill.
- In mixing bowl, whisk together garlic, mustard, vinegar, olive oil, salt and pepper; set aside.
In large bowl, gently combine basil, cucumber, tomatoes and olives.
- Brush bell peppers and onion slices on one side with oil mixture. Place oil-side down on hot grill and cook 3-4 minutes. Brush other side with oil mixture, turn over and cook additional 3-4 minutes.
- Remove from grill. On cutting board, cut peppers into 1/2-inch slices and separate onion rings. Add peppers and onions to vegetable mix. Add remaining oil mixture and toss to coat.
- Toast both sides of bread until browned. On serving platter, layer bread and top with vegetables and basil mixture.
Create Family Moments and Memories this Summer
Take advantage of slower summer schedules by rounding up the family and heading to the backyard for fun, food and family time.
The opportunities for family time during the warmer months are nearly endless, especially with a little creativity, like these fun summer ideas from Borden Cheese.
Let your inner kid run free
Whether it’s kick the can, ghost in the graveyard, capture the flag or hide and seek, backyard games are a great way to get the whole family to unplug and enjoy summer together.
Fire up your appetite
Ditch the kitchen and get the whole family engaged by recreating everyone’s favorite pizza on the grill. This deliciously easy Cheesy Flatbread Pizza recipe can be enjoyed by adults and kids alike. Keep it simple for kids with Borden Cheese’s Mild Cheddar Shreds or dress it up with some fresh veggies straight from your garden or local farmer’s market.
Rethink family movie night
Take your family movie outside. All you need is a sheet, a projector and some comfy pillows to turn your backyard into an open-air movie theater. Watch new releases, old favorites or even home movies right in your own backyard.
Find more family-friendly recipes for summer at BordenCheese.com.
Cheesy Flatbread Pizza
Cook time: 25 minutes
- 1 piece (12 inches) cracker bread or flatbread
- 1 tablespoon olive oil, plus additional for brushing
- 1 package (8 ounces) Borden Cheese Mild Cheddar Shreds, divided
- 8 strips thick-sliced bacon, cooked crisp and broken into 1-inch pieces
- 4 whole garlic cloves, sliced
- 4 plum tomatoes, sliced
- 1/2 red onion, cut in strips
- 1/4 cup chopped Italian parsley
- fresh basil leaves (optional)
- Heat oven to 400° F.
- Brush bread with small amount of olive oil and place on cookie sheet. Spread 1 1/2 cups cheese evenly around bread. Top evenly with bacon pieces.
- In small skillet over medium heat, heat 1 tablespoon olive oil until hot. Add garlic and saute until lightly browned. Sprinkle onto pizza. Arrange sliced tomatoes and red onions on pizza.
- Add parsley to remaining cheese and spread over ingredients.
- Bake 10 minutes, or until cheese is melted. Cut into squares and serve immediately. Garnish with fresh basil leaves, if desired.
Tip: For a different flavor profile, try grilling pizza rather than baking. Brush raw side of dough with olive oil and grill until bottom of crust is golden brown.
Sweeten the Deal
For the perfect ending to a perfect day, look to some of nature’s best ingredients, like fresh apples and honey. This fruity crisp is packed with flavor from tart, juicy apples and a delicate sweetness from honey that coats the fruit and lends a unique character to the crumbly topping. Find more sweet dishes for summer at honey.com.
Apple Honey Crisp
Recipe courtesy of the National Honey Board
- 2 pounds (1 1/2 quarts) apples, quartered and sliced
- 3/4 cup honey, divided
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup flour
- 1/4 cup butter, softened
- warm cream or ice cream
- Heat oven to 350° F.
- In bowl, toss apples with 1/2 cup honey, cinnamon and nutmeg. Turn into 2-quart baking dish.
To make topping, beat flour with butter and remaining honey until crumbly; sprinkle over apples.
- Bake 40-45 minutes, or until apples are tender and topping is golden. Serve with warm cream or ice cream.
Photo courtesy of Getty Images (Grilled Panzanella and Apple Honey Crisp)
(Family Features) Warmer weather has arrived and that means it’s salad season.
There are many seasonal salads to enjoy and everyone has a favorite. Change your warm-weather dining habits up a bit with this recipe for Ruby Beet Chicken Salad Skewers. Easy to prepare, this deliciously unique salad on a skewer is perfect for entertaining family and friends.
The sweet-tangy, nutty, piquant and savory combination of ingredients provides layers of flavors in every forkful. One-bite Aunt Nellie’s Baby Whole Pickled Beets are just right for skewering with the mustard-marmalade glazed chicken and crisp romaine.
To finish, drizzle with dressing and sprinkle with toasted almonds and cheese. Add a whole grain baguette and your meal is ready. For more warm-weather recipe ideas, visit AuntNellies.com.
Ruby Beet Chicken Salad Skewers
Prep time: 25 minutes
Cook time: 20 minutes
- 1 jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets, drained
- 2 large boneless, skinless chicken breast halves (about 1 pound)
- salt, to taste, plus 1/2 teaspoon, divided
- pepper, to taste, plus 1/2 teaspoon, divided
- 4 1/2 tablespoons stone ground mustard, divided
- 1 1/2 tablespoons orange marmalade, plus 1/3 cup, divided
- 2 tablespoons minced fresh chives
- 1 large lemon, zested and juiced (about 1/3 cup juice)
- 1/4 cup olive oil
- 1 bag (9 ounces) leafy romaine pieces
- 8 wooden skewers
- 1/3 cup chopped almonds, toasted
- 1/3 cup crumbled firm white cheese (such as blue cheese, feta or goat)
- Heat oven to 375° F. Drain beets; set aside.
- Season both sides of chicken with salt and pepper, to taste. In small bowl, combine 1 1/2 tablespoons each of mustard and marmalade. Brush mixture over chicken until completely coated. Bake chicken on aluminum foil-lined, rimmed baking sheet, 20-25 minutes, or until juices run clear; set aside.
- To make vinaigrette: In medium bowl, combine remaining mustard, remaining marmalade, chives, lemon zest, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly pour in oil while whisking vigorously until completely combined.
- Slice cooled chicken into 1-inch pieces. On each skewer, thread a beet, a piece of chicken and 4- 5 pieces of lettuce; repeat twice; add one beet at end. Repeat to make eight skewers. Place skewers on large serving platter. Stir vinaigrette; drizzle lightly over skewers. Sprinkle with almonds and cheese. Serve with remaining vinaigrette.
Substitution: Whole pickled beets may be substituted. Cut beets in half.
Alternate preparation: To grill chicken, brush both sides with mustard-marmalade mixture. Grill over medium heat 10-15 minutes, or until cooked through and thermometer reads 165 F. If chicken cooks too quickly, reduce heat to medium-low.
Nutritional information per serving: 255 calories; 15 g protein; 20 g carbohydrates; 12 g total fat; 440 mg sodium; 40 mg cholesterol; 2 g dietary fiber; 1 mg iron; .07 mg thiamin; 2,871 IU vitamin A; 7 mg vitamin C.
Source: Aunt Nellie's
(Family Features) What’s a fiesta without the authentic taste of Mexico? From chili enchilada sauce to crushed tomatillos, authentic Mexican foods are an important part of Mexican culture and celebrations. And, why not? They’re fun, flavorful and nutritious.
With the convenience of today’s authentic Mexican foods such as Las Palmas, you can serve up fast and flavorful meals for your entire family in just minutes. Try an old favorite like Mexican Pozole and add Las Palmas Enchilada Sauce for an extra rich and flavorful taste. Or offer your family zesty Chicken Enchiladas stuffed with shredded boneless chicken and smothered in Las Palmas Enchilada Sauce. And for something fun, offer Chilaquiles with layers of tortillas, Las Palmas Enchilada Sauce and cheese topped with jalapeños, sour cream and avocado .
Today, Las Palmas is one of the largest selling Mexican cooking sauces in the United States. While it has grown from its humble beginnings, it still remains authentic to its roots, using only the highest quality chiles and other fresh ingredients. Las Palmas offers a wide variety of Mexican cooking sauces including Red and Green Chili Enchilada Sauce, Red Chile Sauce and Hot Enchilada Sauce plus other Mexican cooking staples such as Green Chiles and Crushed Tomatillos.
For any celebration, from Mexican Independence Day to Las Posadas, celebrate Mexican culture, food, family and friends with Las Palmas. For more information, visit bgfoods.com.
Zesty enchilada sauce and diced green chiles give these chicken enchiladas their kick. Serve them with Mexican rice and spicy black beans.
Preparation time: 15 minutes
Cooking time: 30 minutes
- 2 cans (10 ounces each) Las Palmas Enchilada Sauce, divided
- 2 cups cooked, shredded boneless, skinless chicken breast meat
- 1 cup Mexican blend or Monterey Jack cheese, divided
- 1 can (4 ounces) diced green chiles, drained
- 8 (6-inch) corn tortillas, warmed
- PREHEAT oven to 350°F. Grease 11- by 7-inch baking dish.
- SPREAD 1/2 cup enchilada sauce on bottom of prepared baking dish. Combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up. Place seam-side down in baking dish. Top with remaining enchilada sauce and cheese.
- BAKE 15 to 20 minutes or until heated through and cheese is melted.
Top with sour cream and chives, if desired.
Pozole is a staple of Mexican cuisine. It’s a pork and hominy dish rich in spiciness and flavor and a favorite at any Mexican fiesta.\
Preparation time: 15 minutes
Cooking time: 75 minutes
- 1 tablespoon vegetable oil
- 2 pounds pork shoulder, trimmed of fat and cut into bite-size pieces
- 3 medium onions, chopped
- 8 cloves large garlic, finely chopped
- 4 cups water
- 1 can (29 ounces) Mexican-style hominy, drained
- 2 cans (10 ounces each) Las Palmas Enchilada Sauce
- 1 can (7 ounces) diced green chiles
- 2 teaspoons dried oregano, crushed
- 1/2 cup chopped cilantro
- Tortilla pieces
- HEAT oil in stockpot; add pork, onions and garlic. Cook, stirring frequently, for 12 to 14 minutes or until pork is cooked through. Stir in water, hominy, enchilada sauce, chiles and oregano; bring to a boil. Reduce heat to medium; cook, stirring occasionally, 40 to 45 minutes or until pork is tender and stew thickens slightly. Top with cilantro and tortilla pieces before serving.
Layer upon layer of tortilla chips, salsa and grated cheese go into this mouthwatering chilaquiles. Jalapeños, sour cream and avocado finish this dish with zest and cooling creaminess.
Preparation time: 20 minutes
Cooking time: 15 minutes
- Vegetable oil
- 12 (6-inch) corn tortillas, cut into 1-inch strips
- 1 cup chopped onion
- 1 jar (16 ounces) salsa — thick & chunky
- 1 can (10 ounces) Las Palmas Enchilada Sauce
- 1 1/2 cups shredded Monterey Jack or mild cheddar cheese
- 1/4 cup sliced pickled jalapeños
- 1 cup sour cream (optional)
- 2 avocados, pitted and sliced
- PREHEAT oven to 350ºF.
- POUR vegetable oil to 1-inch depth in medium skillet; heat over high heat 3 to 4 minutes. Place tortilla strips in oil; fry, turning frequently with tongs, until light golden brown. Remove from skillet; place on paper towels to drain.
- REMOVE all but 1 tablespoon oil from skillet. Add onion; cook, stirring occasionally, 1 to 2 minutes or until tender. Stir in salsa and enchilada sauce. Bring to boil. Reduce heat to low; cook, stirring frequently, 3 to 4 minutes.
- LAYER half of tortilla strips in ungreased 13- by 9-inch baking dish. Top with half of salsa mixture and half of cheese; repeat layers. Bake 10 to 15 minutes or until cheese is melted. Top with jalapeños, sour cream and avocado just before serving.
NOTE: Frying step may be eliminated by using tortilla chips or breaking taco or tostada shells into small pieces and using them in place of tortilla strips for a quick and easy alternative.
Source: Las Palmas
(Family Features) If you’ll be hosting friends and family to honor Easter this year, make your gathering as simple as it is scrumptious with a decadent brunch menu.
If you’re daunted by the diversity of dishes a brunch menu demands, remember that quality ingredients – not complex preparation – is what makes dishes truly stand out. Fresh produce and superior products instantly elevate a recipe from good to great.
These brunch staples all start as basics, but get a boost with the right combination of quality ingredients:
Made-to-order omelets are always a hit because they guarantee you’re serving up exactly what your guests enjoy. Use a few winning ingredients to create an easy and quick omelet base, then offer an array of toppings, including unexpected flavors such as Jarlsberg Brand Cheese. Best known for its classic wedge, this nutty, mild cheese is also available in slices – perfect for the ooey-gooey factor everyone loves in an omelet.
A classic French quiche combines fresh and flavorful ingredients, is easy to make and tastes delicious hot or cold. The quiche is simple enough to make that you can prepare several varieties, giving guests plenty of options and handily filling a buffet spread. Simply prepare your crust and filling base then mix in fresh, crisp veggies that are steamed or lightly browned. Or create a savory, meaty quiche with your favorite sausage or bacon. Add some cheese before filling the crust and sprinkle some more cheese on top before baking.
Finger foods bursting with flavor simply make brunch better. This recipe uses ready-rolled puff pastry sheets, rosemary and the distinctive taste of Jarlsberg Brand Cheese for a mouthwatering dish that can be featured at a tasting station or as part of a larger meal.
Find more recipes for your Easter brunch at jarlsberg.com.
Make Brunch a Breeze
Skip the stress this Easter with these tips to make preparing your holiday brunch simply delicious.
- Choose several make-ahead dishes that you can prepare well in advance, such as quiche or a breakfast bake.
- Skip time-intensive pancakes and instead serve up a French toast casserole.
- Prepare recipes using the highest-quality, freshest ingredients for the best results.
- Give your meal a boost with unexpected but impactful touches, such as specialty butters, homemade jams and delicious cheeses.
- Create beautiful and tasty accents for your buffet in minutes with pretty bowls or platters filled with colorful, seasonal fruit.
Easy Brunch Omelet
Makes: 4 portions
- chorizo, bacon or ham
- cherry tomatoes
- spring onions
- 8 eggs
- 8 tablespoons water or milk
- salt, to taste
- pepper, to taste
- 2 tablespoons butter
- 8 slices Jarlsberg Cheese
- 8 slices ham
- Prepare toppings. Fry mushrooms and chorizo, bacon or ham; cut cherry tomatoes and spring onions.
- To make omelet, crack eggs in bowl and add water, salt and pepper. Whisk eggs until they turn a pale yellow color, about 25-35 whisks.
- Heat frying pan on medium heat and melt butter. When butter is bubbly, add about one quarter of the egg batter. This will make one of four omelets. When batter starts setting, move hardened parts toward the middle, enabling the rest to get direct heat as well. Use a gentle hand to avoid scrambled eggs. When batter starts to look cooked, add cheese and meat and flip omelet over. The omelet should be slightly golden on fried side and a little runny and soft in the middle.
- Finally, put omelet on plate and add garnish before serving.
Puff Pastry Swirls
Makes: 4 portions
- 4 ready-rolled puff pastry sheets
- 1 cup grated Jarlsberg Cheese
- 2 sprigs fresh rosemary, chopped
- Heat oven to 400° F.
- On lightly floured work surface, roll out pastry sheets into 8-by-4-inch rectangles. Mix grated cheese, rosemary and pepper. Spread mixture over puff pastry. Roll up each pastry rectangle from short end. Press edges firmly together to seal roll.
- Slice each roll into 2-inch thick slices. Place face down on baking sheet and bake for 15-20 minutes.
Tip: To make swirls rise more, don’t roll out pastry with rolling pin.
Cheesy Bacon Quiche
Makes: 4 portions
- 1 cup butter
- 1 cup flour
- 2 tablespoons water
- 1 cup bacon, cut into 1/2-inch cubes
- 1 leek
- 4 eggs
- 1/2 cup Jarlsberg Cheese, plus additional for topping, grated
- 3 tablespoons parsley
- 4 tablespoons cream
- Heat oven to 400° F.
- In large bowl, mix butter, flour, water and salt together. Knead thoroughly to make firm dough. Pack dough in plastic wrap and let rest in refrigerator for 20 minutes. Press dough into full surface of pie plate and cover with aluminum foil. Prebake in oven 10 minutes, then remove aluminum foil and bake another 10 minutes.
- Meanwhile, in frying pan on medium heat, saute bacon. Add leek at end of cooking time.
- In bowl, whisk eggs and cream together and add grated cheese, parsley, bacon and leek. Pour filling into crust and top with grated cheese. Bake for 15 minutes, or until edge is golden brown and center is set.
Tip: To save time, use premade pie crust and bake according to package directions.
Source: Jarlsberg Cheese
(Family Features) Variety certainly is the spice of life, but after a long day, it’s easy to get stuck in a mealtime rut and turn to the same dishes each week. With fast-paced lifestyles, many families are left with little time to come up with new, creative meals.
However, with freshly seasoned ingredients like Smithfield Marinated Fresh Pork, a delicious, healthy and hassle-free meal can be made in 30 minutes or less. These 100 percent fresh pork products are slow-marinated in delicious seasonings like Roasted Garlic & Herb and Applewood Smoked Bacon, and can be grilled, roasted, sauteed or slow-cooked for a fast mealtime solution any night of the week.
Take an extra step to simplify dinner with an easy slow-cooker recipe such as this Cheesy Pork and Enchilada Stew, or try Pork Chops Smothered in Onions and Mushrooms for a quick, savory supper. With effortless recipes like these, you’ll always have an answer to the age-old question “what’s for dinner?”
For more recipe ideas, and to see what you can do with 30 minutes, visit SmithfieldRealFlavorRealFast.com.
Cheesy Pork Enchilada Stew
Prep time: 10 minutes
Cook time: 4-5 hours
- 1 package Smithfield Boneless Pork Shoulder Seasoned Carnitas
- 1/2 cup corn flour
- hot sauce
- 2 cans (10 ounces each) red enchilada sauce
- 1 can (10 ounces) diced tomatoes and green chiles
- 1 can (4 ounces) chopped green chiles
- 1 1/2 teaspoons minced garlic
- fresh cilantro
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup no-salt-added chicken stock
- 1/2 large red onion, diced
- sour cream
- 4 ounces cream cheese
- 2 cups (8 ounces) shredded sharp cheddar cheese
- Place carnitas in 5-quart slow cooker. Add corn flour and toss to coat meat.
- Add all remaining ingredients except cream cheese and shredded cheddar. Cover and cook on high 4-5 hours (low 7-9 hours).
- Break meat apart with spoon. Add cheeses and stir until melted.
Tip: Leftover stew can be made into dip. Heat 6 cups stew; add 2 cups shredded cheddar cheese and 4 ounces cream cheese; stir until melted. Serve with tortilla chips.
Pork Chops Smothered in Onions and Mushrooms
Prep time: 10 minutes
Cook time: 35 minutes
- 6 slices Smithfield Hickory Smoked Bacon, cut into 1-inch slices
- 1 Smithfield Garlic & Herb Marinated Fresh Pork Sirloin Roast, cut into five 1-inch chops
- 2 tablespoons butter
- 1 large sweet yellow onion, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup no-salt-added chicken stock
- 2 tablespoons balsamic vinegar
- 1 teaspoon minced garlic
- In large skillet over medium-high heat, cook bacon until browned and crisp. Carefully remove bacon and drain on paper towels.
- Brown pork chops in bacon grease over medium-high heat, about 2 minutes per side; remove chops from skillet.
- Add butter to bacon grease in skillet; saute onions, mushrooms, salt and pepper until onions have browned and are tender. Stir in stock, vinegar and garlic; cook and stir until reduced by half.
- Add browned chops and cooked bacon to skillet. Cover and simmer until internal temperature of meat reaches 150° F, turning once, about 10 minutes.
Source: Smithfield Foods
Tex-Mex Layered Bean Salad
Preparation Time: 20 minutes
Chilling Time: up to 8 hours
Makes 8 to 10 servings (about 12 cups)
- 1 large red or yellow bell pepper, seeded and chopped
- 1/3 cup chopped red onion
- 1 bag (16 ounces) iceberg lettuce, carrot and cabbage salad mix
- 1 cup shredded Mexican cheese blend
- 2 cans (15 ounces each) READ 3-bean salad, drained
- 1/2 cup low-fat mayonnaise
- 1/2 cup low-fat sour cream
- 2 tablespoons finely chopped chipotle peppers in adobo sauce
- 1/2 cup crumbled tortilla chips (optional)
- 1 small avocado, sliced (optional)
- In a 3-1/2 quart salad bowl or soufflé dish (preferably straight-sided) layer salad as follows: bell pepper, onion, lettuce, cheese and 3-bean salad.
- Mix together the mayonnaise, sour cream and chipotle pepper. Spread over top of salad. Cover and refrigerate up to 8 hours.
- Just before serving, sprinkle top with chips and sliced avocado, if desired. Toss to serve.
Nutrition information (1/8 servings): 195 calories; 5 g protein; 18 g carbohydrate; 11 g fat; 476 mg sodium; 26 mg cholesterol; 3 g dietary fiber; 1 mg iron; 149 mg potassium;3584 IU Vitamin A; 149 mg calcium.
Note: READ 4-Bean Salad can be substituted for 3-Bean Salad.
Photo and recipe courtesy of READ Bean Salads (Seneca Foods Corporation).
Cheesy Chicken & Rice Bake
Prep Time: 5 minutes
Bake Time: 45 minutes
- 1 can (10 3/4 ounces) Campbell’s Condensed Cream of Chicken Soup (regular or 98% fat free)
- 1 1/3 cups water
- 3/4 cup uncooked regular long-grain white rice
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds skinless, boneless chicken breast halves (about 4)
- 1 cup shredded Cheddar cheese (4 ounces)
- MIX soup, water, rice, onion powder and black pepper in 2-quart shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover.
- BAKE at 375°F for 45 minutes or until chicken is no longer pink and rice is done.
- UNCOVER. Sprinkle cheese over chicken. Remove chicken and stir rice before serving. Serves 4 to 6
Source: Campbell's Soup
Feed your family something simple and delicious like this Easy Tuna Casserole, loaded with vegetables, pasta and tuna for a filling meal that everyone can enjoy. In just a few easy steps, you’ll be able to please the entire family without spending hours in the kitchen – perfect for those busy weeknights when time isn’t on your side. Find more family recipes at culinary.net.
Easy Tuna Casserole
- 6 cups boiling water
- 3 cups uncooked macaroni
- 1 cup frozen vegetables (corn, carrots and peas)
- 4 TBS butter
- 1/2 cup milk
- 1 cheese powder packet
- 1 can of tuna in water (drained)
- 8 - 10 buttery crackers rounds (crushed)
- Boil water in sauce pan, then add in macaroni. Stirring ocassionaly. Boiling 8-10 minutes.
- Add frozen vegetables 2 minutes before the end of boil time.
- Drain and return to sauce pan.
- Add in butter, milk and cheese. Stir until mixed.
- Pour into casserole dish.
- Add tuna and stir into macaroni mixture.
- Sprinkle crushed buttery crackers over macaroni mixture.
- Serve immediately.
(Family Features) It’s true that classics never go out of style, but they can also evolve to keep current while still maintaining their original appeal.
For example, take the iconic tomato soup and grilled cheese sandwich duo. Today’s tomato soup might be seasoned with herbs and garlic, and the grilled cheese might swap goat cheese and mozzarella for the traditional American or cheddar. Meatloaf could be prepared with sriracha replacing Worcestershire sauce or other seasonings.
Another updated idea is for stuffed peppers. It’s easy to give them a Tex-Mex spin simply by using a can of READ Southwestern Bean Salad as the base for the filling. The salad already has black and kidney beans, hominy and corn in it, as well as a slightly spicy dressing. Build on that flavorful combination by adding browned ground beef or turkey, cheese and tortilla chips. Poblano peppers could be substituted for bell peppers for an even more authentic south-of-the-border flair.
While this meal in a pepper bakes, make a salad of spinach or other greens topped with avocado slices and orange segments. Dinner is done and on the table in under an hour. For more easy, flavorful dinner ideas, visit READsalads.com.
Southwestern Bean Salad Stuffed Peppers
Prep time: 20 minutes
Cook time: 25 minutes
- 1 can (15 ounces) READ Southwestern Bean Salad
- 1 teaspoon ground cumin
- 1 small jalapeno pepper, minced (optional)
- 1/2 pound ground lean beef (90 percent lean)
- 1/2 cup chopped onion
- 3 large bell peppers, any color or combination
- nonstick cooking spray
- 1 cup crushed tortilla chips, plus 1/4 cup (optional), divided
- 1 cup shredded Mexican cheese blend, divided
- Drain bean salad; discard liquid. With fork, mash half of beans until chunky. Combine with remaining beans. Stir in cumin and jalapeno, if desired; set aside.
- In medium skillet over medium-high heat, cook ground beef and onion 8-10 minutes until ground beef is completely cooked, stirring frequently.
- Cut bell peppers in half, lengthwise. Remove membranes and seeds. Line baking pan with aluminum foil. Spray with nonstick cooking spray (or brush lightly with vegetable oil).
- Heat oven to 350° F.
- Combine ground beef and onion mixture with bean mixture. Stir in 1 cup tortilla chips and 1/2 cup cheese. Divide evenly among peppers. Arrange peppers cut-side up in prepared pan; peppers should fit snugly. Top with remaining crushed tortilla chips, if desired. Bake, covered, 25 minutes, or until peppers are tender and filling is heated through. Sprinkle with remaining cheese and bake, uncovered, until cheese melts.
Variation: Ground chicken or turkey breast may be substituted for ground beef. Add 2 teaspoons vegetable oil to skillet and heat until hot before adding ground chicken or turkey and onion to skillet.
Nutritional information per serving: 252 calories; 15 g protein; 20 g carbohydrate;
13 g total fat; 370 mg sodium; 40 mg cholesterol; 5 g dietary fiber; 9 mg iron; 0.07 mg thiamin;
708 IU vitamin A; 34 mg vitamin C.
(Family Features) Kick off your holiday parties in style with flavorful appetizers every guest will enjoy.
Whether you’re a seasoned holiday host or a first-timer, throwing a holiday party can be a bit overwhelming. But with the proper tools, such as a great sampling of easy-to-make appetizers and delicious beverage pairings, you and your guests will get in the festive mood in no time.
When planning your appetizer fare, go with casual selections that require little to no clean-up. Finger foods, like this recipe for Sweet Slice® Ham Sliders, require just a few savory, mouth-watering ingredients and minimal time in the kitchen. Or, take some inspiration from the menus of Italian restaurants and wine bars and create an old world-inspired charcuterie board composed of Boar’s Head Brand® artisan meats and cheeses. Here are a few tips to create your own:
- Delight and prime guests’ palates: Use one to two ounces of cheese and three slices of meat per person. This will give your guests a mix of salty and savory items to delight their palates but not overwhelm them before the main course.
- Arm independent snackers: Don’t fully pre-cut your cheese choices. To give guests the most interaction with the delicacies, slice a few pieces and then pair a knife with each selection.
- Choose the cheese: The cheese selection should also be diverse and include a minimum of a fresh, semi-soft, firm and hard cheese. Try Boar’s Head Asiago Vecchio Cheese, Picante Sharp Provolone Cheese and Aged Gouda. For more tasty ideas, visit www.boarshead.com.
- Match your meat: You’ll want to display a variety of charcuterie including cured, smoked and preserved meats. Boar’s Head Bianco D’Oro® Italian Dry Salame,
Italian Dry Sausage and Prosciutto Di Parma® are robust and delicious.
- Add the finishing touches: Recreate the artisan culinary experience by placing meats and cheeses on a wood platter or cutting board. Accessorize by adding fruits, nuts, olives, grapes and honey for dipping. Be sure to offer textural contrasts with dippers, such as whole grain crackers, crusted breads, breadsticks and crostini.
- Cheers to your success: Pair a great wine or beer with your choice of meat and cheese. For example, a Cabernet Sauvignon goes great with a dry salami, while dark beers pair perfectly with aged Gouda.
So, get your party started right with a delicious assortment of appetizers and just relax. As long as the drinks and delicious foods are flowing, the good times will as well.
Sweet Slice® Ham Sliders
Cooking time: 10 minutes
- 8 appetizer size rolls
- 1/2 cup apple butter
- 4 slices Sweet Slice Boneless Smoked Ham, sliced thick
- 4 slices Whole Milk Low Moisture Mozzarella Cheese, sliced thick
- Slice rolls and spread with apple butter. Cut ham and cheese slices in half to fit on roll. Add one slice each of ham and cheese to roll. Arrange on dish and serve.