recipes

Seafood 07 August 2015

Everyone's Favorite Fish Revealed: Alaska Pollock

Alaska Pollock Fish Stick Tacos
Alaska Surimi Seafood Breakfast Bake
Thai Fishermen's Stew

(Family Features) - Surprise! You already know this mild-tasting, delicately textured fish that swims wild in clean, icy Alaskan waters. You just didn't realize it.

Like the boy next door who's so friendly and easy going he's taken for granted - until his superman talents are revealed - genuine Alaska Pollock is finally making a name for itself. A kissing cousin to cod, this whitefish is the one you love to eat in so many good things, from fish sticks and fish tacos, to fish sandwiches, fillets and surimi seafood. It's a rock star in fish and chips, too.

Versatility is where Alaska Pollock scores top points. Alaska Pollock is flash-frozen within hours of harvesting and processed for breaded fish sticks, frozen fillets or surimi seafood. Its mild flavor and snow-white, tender flesh are particularly kid-friendly and appealing.

On the nutrition side, Alaska Pollock is a terrific source of protein and minerals, making it especially popular during Lent. Low in fat and calories, it's a product worth seeking out year-round.

Add sustainability as another plus for Alaska Pollock, harvested from the largest sustainable fishery in the world. Alaska Pollock fishery managers strive - and have for more than 30 years - to maintain the quality and capacity of the biannual catch while protecting the species' habitat and ecosystem in the Bering Sea and Gulf of Alaska. The result of their long-term dedication is an abundant, economical fish.

The versatility of Alaska Pollock is highlighted with the cross-cultural flavors in the trio of recipes here. Traditional Thai ingredients such as red curry paste, ginger, green chiles and coconut milk spark Thai Fishermen's Stew, a zesty dish with built-in warmth for an evening meal. Classic south-of-the-border seasonings give Alaska Pollock Fish Stick Tacos lively flavor with plenty of family appeal. What's not to like about pairing fish sticks with guacamole, taco seasoning, lime juice, green onions and cilantro? Or prepare Alaska Surimi Seafood Breakfast Bake. It's an easy-to-make frittata-type dish that matches Mexican seasonings with Alaska surimi seafood.

Add everything together and there's no question genuine Alaska Pollock is one tasty fish worth looking for in all its delicious forms. To find more recipes featuring this versatile fish, visit alaskaseafood.org.

Alaska Polluck Fish Stick Tacos

Alaska Pollock Fish Stick Tacos

Ingredients
  • 8 frozen Alaska Pollock fish sticks (about .75 ounces each) or 4 frozen breaded/battered fish fillets (about 1.5 ounces each)
  • 8 taco shells or flour tortillas (5- to 6-inch each)
  • 2 cups shredded lettuce
  • 1 cup prepared guacamole
  • 1 cup chopped tomatoes
  • 1 teaspoon Mexican or taco seasoning
  • 1 lime, cut in 8 wedges
  • 1/2 cup chopped cilantro
  • 1/4 cup sliced green onions
Preparation
  1. Prepare fish sticks/fillets according to package directions.
  2. In each taco shell, layer 1/4 cup lettuce, 2 tablespoons guacamole, 2 tablespoons tomato, and 2 fish sticks or 1 fish fillet.
  3. Sprinkle on small amount of Mexican or taco seasoning. Squeeze juice of a lime wedge over fish.
  4. Top with 1 tablespoon cilantro and 1/2 tablespoon green onions.
Preparation Time

15 minutes

Cook Time

15 minutes

Calories: 322g Total Fat: 18g
Cholesterol: 10mg Protein: 8g
Carbohydrates: 34g Sodium: 260mg

Serves

Servings 4

Alaska Surimi Seafood Breakfast Bake

Alaska Surimi Seafood Breakfast Bake

Ingredients
  • 1 large bell pepper, cut into strips
  • 2 cups sliced mushrooms
  • 1 can (4 ounces) sliced black olives, drained
  • 1/3 cup sliced green onions
  • 12 ounces Alaska Surimi Seafood (Imitation Crab)
  • 1-1/2 to 2 teaspoons Cajun, Creole or Mexican seasoning
  • 1 cup (4 ounces) shredded Colby Jack or Mexican cheese blend, divided
  • 8 eggs
  • 3/4 cup water
Preparation
  1. Preheat oven to 400°F.
  2. Spray coat 9- to 10-inch baking dish. Place peppers, mushrooms, olives and green onions in baking dish. Sprinkle seasoning over Alaska Surimi Seafood; stir to coat. Add surimi and 3/4 cup cheese to baking dish. Blend eggs and water; pour over surimi. Top with remaining 1/4 cup cheese.
  3. Bake 18 to 20 minutes, until puffed and center is firm.
Preparation Time

10 minutes

Cook Time

20 minutes

Calories: 324g Total Fat: 19g
Cholesterol: 374mg Protein: 25g
Carbohydrates: 14g Sodium: 1171mg

Serves

Servings: 4 to 6

Thai Fishermen's Stew

Thai Fishermen's Stew

Ingredients
  • 2 bottles (8 ounces each) clam juice
  • 1 can (14.5 ounces) organic
  • tomatoes with basil and garlic
  • 1 can (4 ounces) chopped green chiles
  • 2 teaspoons Thai red curry paste, or to taste
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon brown sugar
  • 1-1/2 tablespoons fish sauce, or to taste
  • 1 can (14 ounces) regular or light coconut milk
  • 1-1/2 pounds Alaska Pollock fillets, fresh, thawed or frozen
  • 2 tablespoons grapeseed oil
  • 1/2 cup chopped fresh basil leaves
Preparation
  1. In Dutch oven, combine first 7 ingredients. Simmer covered 15 minutes. Stir in coconut milk and continue to simmer but do not boil.
  2. Meanwhile, preheat broiler oven to 450°F. Rinse any ice glaze from frozen Alaska Pollock under cold water; pat dry with paper towel. Brush both sides of fillets with oil and place in baking pan. Broil 4 to 5 inches from heating element until opaque, about 5 to 6 minutes for frozen Alaska Pollock or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
  3. Remove fillets from pan and break into large chunks. Stir into stew; bring to a simmer. Sprinkle with basil leaves and serve piping hot.

Calories: 241g Total Fat: 10g
Cholesterol: 83mg Protein: 25g
Carbohydrates: 10g Sodium: 839mg

Serves

Servings 6

Source

Alaska Seafood Marketing

One Dish Meals 07 August 2015

Hearty Chicken & Noodle Casserole

Ingredients
  • 1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
  • 1/2 cup milk
  • 1/4 teaspoon ground black pepper
  • 1 cup frozen mixed vegetables
  • 2 cups cubed cooked chicken
  • 2 cups medium egg noodles, cooked and drained
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded Cheddar cheese (about 2 ounces)
Preparation
  1. Stir soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in 1 1/2-quart casserole dish.
  2. Bake at 400°F 25 minutes or until vegetables are tender. Stir chicken mixture. Top with Cheddar cheese.
Preparation Time

10 minutes

Bake Time

25 minutes

Serves

Makes 4 servings

Notes, Tips & Suggestions

Golden Onion Chicken & Noodle Casserole: Substitute 1/2 cup crushed French fried onions for Cheddar cheese.

Hearty Chicken Casserole with a Twist: Substitute 2 cups cooked corkscrew-shaped pasta for egg noodles.

Source

Campbell's Cooking Soups

One Dish Meals 07 August 2015

Cheesy Chicken and Rice Casserole

Always a favorite, Cheesy Chicken and Rice Casserole is a meal that can be easily customized from Mexican to Italian, just by switching the cheese!

Ingredients
  • 1 10 3/4-ounce can Campbell's 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
  • 2 cups fresh or frozen vegetables
  • 4 skinless, boneless chicken breast halves
  • 1/2 cup shredded Cheddar cheese
Preparation
  1. Stir soup, water, rice, onion powder and vegetables in 12- by 8-inch shallow baking dish.
  2. Top with chicken. Season chicken as desired. Cover.
  3. Bake at 375°F for 45 minutes or until chicken and rice are done. Top with cheese.
Preparation Time

5 minutes

Bake Time

45 minutes

Serves

Makes: 4 servings

Notes, Tips & Suggestions

Italian: In place of onion powder and pepper, use 1 teaspoon Italian seasoning. Substitute 1/3 cup shredded Parmesan cheese for Cheddar.

Mexican: In place of onion powder and pepper, use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.

Source

Campbell's Cooking Soups

One Dish Meals 07 August 2015

Chicken & Rice Casserole

Ingredients
  • 2 cups cooked rice
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 1/2 cups cooked, chopped chicken breast meat
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
  • 1/2 cup finely chopped red onion
  • 2 large eggs, lightly beaten
  • 1/4 cup finely chopped cilantro
  • 2 tablespoons butter or margarine, melted
  • 1 tablespoon diced jalapeños
  • Salt
Preparation
  1. PREHEAT oven to 350–F. Lightly grease 2-quart casserole.
  2. COMBINE rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños in prepared casserole; stir well.
  3. BAKE 45 to 50 minutes or until knife inserted in center comes out clean. Season with salt.
Serves

4 servings

Notes, Tips & Suggestions

For freeze ahead

  1. PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover.
  2. PREHEAT oven to 350–F.
  3. BAKE 60 to 70 minutes or until knife inserted in center comes out clean. Season with salt.

Courtesy of Nestlé USA, Inc.

Source

Family Features

Breakfast & Brunch 07 August 2015

Sausage Breakfast Pizza

Ingredients
  • 1 package Regular Flavor Jimmy Dean Pork Sausage
  • 1 (8.5-ounce) can refrigerated crescent rolls
  • 1 cup frozen hash brown potato cubes, thawed
  • 1/8 cup each diced green, red and yellow bell pepper (optional)
  • 1/4 cup thinly sliced green onions (optional)
  • 4 ounces (1 cup) shredded sharp Cheddar cheese
  • 3 eggs, lightly beaten
  • 1/8 cup milk
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/8 cup grated Parmesan cheese
Preparation
  1. Preheat oven to 375°F. In large skillet, cook sausage over medium- high heat, stirring frequently until thoroughly cooked and no longer pink.
  2. Separate crescent rolls into 8 triangles. Place in ungreased 12-inch rimmed pizza pan with points toward center. Press rolls together, seal perforations and form circle 1 inch larger in diameter than bottom of pan. Turn edges under to make slight rim.
  3. Sprinkle cooked sausage evenly over crust. Top with potatoes; add peppers and/or green onions if desired. Sprinkle with Cheddar cheese.
  4. Combine eggs, milk, salt and pepper in small bowl; stir well. Pour egg mixture evenly over pizza. Sprinkle with Parmesan. Bake 15 to 20 minutes or until eggs are set and crusts are golden brown.
Serves

Makes 1 pizza

Source

Jimmy Dean Foods
United Egg Producers

Breakfast & Brunch 07 August 2015

Weekend Brunch Casserole

(Family Features) You’ve probably heard the saying, “breakfast is the most important meal of the day.” Or perhaps you’ve said it yourself. The reality is – while a lot of people say that eating breakfast is important, not very many are actually doing it.

In fact, 93 percent of Americans agree that breakfast is the most important meal of the day, but less than half (44 percent) are eating it every day, according to the 2009 International Food Information Council Foundation’s Food & Health Survey.

If the morning rush in your house means grabbing a toaster pastry, a fast food meal, or – even worse – skipping breakfast, take heart. It’s easier than you think to refuel the body, energize the mind and have some family time around the breakfast table. Here are a few tips to get your family back on track:

  • Make a Plan. Get everyone involved in planning breakfasts for the week. The more they participate, the more likely they are to eat it. Keep the plan posted where everyone can see it.
  • Keep a breakfast-friendly kitchen. Make sure you always have a ready supply of milk, yogurt, whole grain breads and cereals, fruits, and plenty of proteins such as eggs and sausage. Store them where everyone can find them easily in the morning.
  • Get prepped. Set out dishes and non-perishables on the table the night before. Some heartier breakfasts, such as the Weekend Brunch Casserole, can be prepped the night before, then heated up in just 15 minutes in the morning.

To get more ideas for a better breakfast, visit www.bobevans.com.

10246 detail image embed1

  • 1 8-ounce can refrigerated crescent dinner rolls
  • 1 pound Bob Evans Original Recipe Sausage Roll
  • 2 cups shredded mozzarella cheese
  • 4 eggs, beaten
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  1. Preheat oven to 425 °F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
  2. Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese.
  3. Combine remaining ingredients in medium bowl until blended; pour over sausage.
  4. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.
Preparation Time

15 minutes

Cook Time

15 minutes

Serves

8 servings

Source

Bob Evans

Ethnic 06 August 2015

Black Bean Quesadillas

Ingredients

1/2 cup canned black beans, rinsed and drained
2 tablespoons Old El Paso salsa
1 tablespoon chopped green onion
1 tablespoon chopped cilantro
1 1/2 cups shredded Pepper Jack cheese (6 ounces)
8 Old El Paso flour tortillas (8 inches in diameter)
4 teaspoons butter or margarine

Preparation

Mash beans slightly; stir together with salsa, green onion, cilantro and cheese. Divide mixture among 4 tortillas, spreading almost to edges. Top with remaining tortillas.
Melt 1 teaspoon butter in 10-inch skillet over medium-low to medium heat. Cook 1 quesadilla in butter 2 to 3 minutes on each side or until brown. Cut into wedges. Repeat with remaining butter and quesadillas.

Serves

Makes 8 servings

Source

American Dairy Association

Old El Paso

Ethnic 06 August 2015

Chicken Enchiladas

 Ingredients
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (4 oz.) chopped green chiles
  • 1 lb. cooked chicken, shredded
  • 1 can (10 oz.) enchilada sauce
  • 1/2 cup jalapeño Jack cheese, shredded
  • 10 Mission Corn Tortillas, warmed
Preparation
  1. Sauté onion and garlic in a large oiled skillet over medium heat, about 5 minutes.
  2. Add chiles, chicken and enchilada sauce; cook 2 minutes. Fold in cheese. Remove from heat.
  3. Dip each warmed tortilla in water; shake off excess. Fill each tortilla with 1/3 cup chicken mixture and roll up. Place seam-side down in an oiled baking pan. Sprinkle with cheese.
  4. Bake at 375°F for 10 minutes. Broil for 5 minutes and serve hot.

Source: Mission Foods

Holiday 04 August 2015

Add More Flavor to Your Holidays

Italian Sausage Lasagna
Holiday Breakfast Casserole
Old-Fashioned Italian Meatballs
Sausage Dippers

(Family Features) - When you want to bring the family together for a great meal this holiday season but don't have a lot of time to cook, stock up on flavorful ingredients to make your job easy and your whole family happy.

Whether you're serving a hearty breakfast, fun party appetizers or a casual dinner, using Johnsonville Sausage is a simple way to make your recipes taste more delicious than ever. With all the spices and seasonings you need included right in the sausage, you'll save time and have a flavorful meal sure to bring your family together this holiday season.

For more ways to add great taste to your holidays, visit www.johnsonville.com.

10271c

Italian Sausage Lasagna

Ingredients
  • 12 lasagna noodles, uncooked
  • 1 16-ounce package Johnsonville Italian All Natural Ground Sausage
  • 1 medium onion, chopped
  • 1 tablespoon chopped garlic
  • 1 large container of chunky pasta sauce
  • 1 15-ounce container ricotta cheese
  • 1 egg
  • 2/3 cup grated Parmesan cheese
  • 3 cups chopped fresh spinach, packed
  • 2 cups shredded mozzarella cheese
Preparation
  1. Prepare noodles according to package directions; drain and set aside. Sauté Italian sausage, onion and garlic in a skillet until sausage is browned; drain. Add pasta sauce to sausage mixture and set aside.
  2. In medium bowl, blend ricotta cheese, egg and 1/4 cup of Parmesan cheese and set aside.
  3. Coat a 9 x 13-inch baking dish with non-stick spray and spread 1 cup sauce mixture on the bottom. Top with 3 lasagna noodles. Spread 1/4 cup ricotta cheese mixture on noodles and layer on 1 cup sauce mixture. Sprinkle 1 cup spinach and 1/2 cup mozzarella cheese. Repeat this whole process 3 more times starting with the noodles; top with 1/4 cup Parmesan cheese to finish.
  4. Bake uncovered in a 350°F oven for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.
Serves

Yield 6 to 8 servings

10271a

Holiday Breakfast Casserole

Ingredients
  • 2 packages (12 ounces each) Johnsonville Original Breakfast Sausage Links
  • 6 English muffins cut into 1-inch cubes
  • 1/4 cup butter, melted
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1/2 cup onion, chopped
  • 1/2 cup red pepper, chopped
  • 12 eggs
  • 2 cups milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup bacon bits
Preparation
  1. Cook sausage according to package directions. Cool slightly; cut into 1/4-inch slices.
  2. In a greased 13 x 9-inch baking dish, layer half the English muffin cubes and half the cooked sausage. Repeat layers. Drizzle with butter and top with the cheese, onion and red pepper.
  3. In a large bowl, combine eggs, milk, salt and pepper. Pour over casserole. Sprinkle with bacon. Cover and refrigerate overnight.
  4. Remove from the refrigerator 30 minutes before baking. Uncover and bake at 350°F for 45 to 50 minutes, or until a knife inserted into the center comes out clean. Let stand 5 minutes.
Serves

Yield 12 servings

10271d

Old-Fashioned Italian Meatballs

Ingredients
  • 1 egg
  • 1/4 cup milk
  • 1/3 cup dry breadcrumbs
  • 1 16-ounce package Johnsonville Italian All Natural Ground Sausage
  • 2 tablespoons olive oil
Preparation
  1. In large bowl, combine egg, milk and breadcrumbs. Let stand for 3 to 4 minutes or until liquid is absorbed. Add sausage; mix well. Shape into meatballs.
  2. In a large skillet, sauté meatballs in olive oil until golden brown and no longer pink.
  3. Serve with your favorite pasta sauce and noodles.
Serves

Yield approximately 12 meatballs

10271b

Sausage Dippers

Ingredients
  • 3 packages Johnsonville Smoked Sausage, such as Beddar with Cheddar, BOLD Jalapeno & Cheddar or Chili Cheese, Smoked Turkey, Turkey with Cheddar or Polish sausage

Spicy Hot Buffalo Sauce

  • 2 cups Blue Cheese Dressing
  • 1/2 cup butter, cubed
  • 1 bottle (12 ounces) hot sauce
  • 1 bottle (16 ounces) blue cheese salad dressing

Orange Bourbon Barbecue Dip

  • 1 cup bourbon or original barbecue sauce
  • 1/4 cup orange marmalade

Chinese Dipping Sauce

  • 1 jar (7 ounces) hoisin sauce
  • 1 jar (7 ounces) plum sauce

Creamy Mustard Dip

  • 1 cup spicy brown mustard
  • 1/4 cup sour cream
  • 2 tablespoons horseradish

Cajun Mustard Dip

  • 1 cup spicy brown mustard
  • 1 teaspoon Cajun seasoning
  • Hot pepper sauce, to taste
Preparation

Sausage Dippers:
Cut sausage links into 1-inch pieces. In a large skillet, cook sausage over medium-high heat until lightly browned and heated through. Serve with toothpicks and dipping sauces.

Spicy Hot Buffalo Sauce:
In microwave-safe bowl, combine butter and hot sauce. Cover and microwave on high for about 2 minutes or until butter is melted. Stir until smooth. Serve buffalo sauce in one bowl and blue cheese dressing in another bowl. Yield: 2 cups Buffalo Sauce plus 2 cups Blue Cheese Dressing

Orange Bourbon Barbecue Dip:
In microwave-safe bowl, combine barbecue sauce and orange marmalade. Cover and microwave on high for 1 to 2 minutes or until heated through. Yield: 1 1/4 cups

Chinese Dipping Sauce:
In microwave-safe bowl, combine hoisin sauce and plum sauce. Cover and microwave on high for 1 to 2 minutes or until heated through. Yield: 1 1/2 cups

Creamy Mustard Dip:
In a bowl, combine the mustard, sour cream and horseradish. Yield: 1 1/3 cups

Cajun Mustard Dip:
In a bowl, combine the mustard, seasoning and hot pepper sauce. Yield: 1 cup

Serves

Yield 18 servings

Source

www.johnsonville.com

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