Put a Traditional Spin on Cinco de Mayo: Celebrate Mexican culture with pork stew and cinnamon sweets
(Family Features) Whether Cinco de Mayo means an opportunity to celebrate your family’s heritage or it’s simply an excuse to gather with the ones you love, every holiday truly is about the same thing: special moments together. While those treasured times at the table revolve around camaraderie and conversation, it can start with a filling meal and end with a sweet treat.
Take this year’s festivities the traditional route with recipes that combine familiar favorites with ingredients you normally may not use otherwise, such as cactus. This Mexican Cactus Pork Stew makes Cinco de Mayo a cinch with the use of a Dutch oven. Just brown fresh pork shoulder (or reheat leftover pork) in the Dutch oven and combine with onion and jalapeno for the right mixture of flavor and spice. Once pork is cooked or warmed through, add broth, beans, spices, seasonings and a cup of chopped cactus for a southwestern spin.
After some lively chatter or friendly competition, you’re bound to work up the appetite for dessert. Call the kids to the kitchen to lend a hand with these Kid-Friendly Mexican Cinnamon Cookies – they’ll love working with the dough and rolling warm cookies in the cinnamon-sugar mixture after baking. Remember, they don’t have to be perfect; you can ensure a bit of fun and flavor by letting their creativity shine.
Visit Culinary.net to find more family-friendly recipes perfect for celebrating holidays throughout the year.
Mexican Cactus Pork Stew
Recipe courtesy of "Cookin' Savvy"
- 1 pound pork shoulder (leftover or fresh)
- 1 medium onion, chopped
- 1 jalapeno pepper, chopped
- 3 cups beef broth
- 1 can (28 ounces) diced tomatoes
- 2 cans (15 ounces each) mild chili beans
- 1 cup chopped cactus (nopales)
- 1 tablespoon garlic powder
- 2 tablespoons smoked paprika
- 1 teaspoon cayenne pepper
- salt, to taste
- pepper, to taste
- 4 green onions, chopped, for garnish
- 1/4 cup chopped cilantro, for garnish
- If using fresh pork, in Dutch oven, cube and brown it with onion and jalapeno pepper. If using leftover pork, reheat in Dutch oven with onion and jalapeno pepper.
- Add beef broth, diced tomatoes, chili beans, cactus, garlic powder, smoked paprika, cayenne pepper and salt and pepper, to taste.
- Simmer 25 minutes then garnish with green onions and cilantro.
Kid-Friendly Mexican Cinnamon Cookies
Recipe courtesy of "Cookin' Savvy"
- 4 sticks butter, at room temperature
- 4 cups self-rising flour, plus additional for coating workspace
- 2 teaspoons cinnamon
- 1 egg
- 3/4 cup sugar
Topping:
- 2/3 cup sugar
- 4 teaspoons cinnamon
- Preheat oven to 375 F.
- In bowl, combine butter, 4 cups flour and cinnamon. Add egg and sugar then knead into ball.
- Spread additional flour on counter and cut ball into six sections. Roll each section into 24-inch ropes then cut into 1-inch pieces and place on cookie sheet.
- Bake 10 minutes.
- To make topping: In bowl, combine sugar and cinnamon.
- Roll warm cookies in mixture and let cool on rack.
Protein to Fuel Everyday Adventures in the Kitchen and Beyond
(Family Features) Achieving your goals each day starts with your own health and well-being, both physically and mentally. To ensure you’ve got the energy needed to take on that to-do list and enjoy your favorite activities, turn to familiar ingredients and recipes that pack the protein your body craves.
To help reach nutrition goals and fuel your everyday adventures, Chicken of the Sea Tuna and Salmon Packets can follow you anywhere you go and make healthy eating a delicious endeavor. Everything you love about your favorite tuna and salmon products now fits into your busy lifestyle and unique dietary needs – keto, paleo or Mediterranean.
They’re flavorful, convenient and fit seamlessly into your daily routine, making them a perfect solution no matter your mood, cravings or occasion. Whether you’re bringing tuna along as an afternoon snack or incorporating salmon into a tasty meal, the responsibly sourced protein allows you to eat healthy and live happy without compromise.
For example, you can rethink lunchtime routines with a colorful twist on the viral social media salmon rice bowl. Bring together the lively flavors of Everything Bagel-seasoned pink salmon with your favorite toppings like carrots, radishes, Sriracha mayo and more for a simple yet flavorful afternoon protein-packed pick-me-up.
Long days away from home can lead to meal complacency when you walk through the door. However, keeping high-quality, responsibly sourced protein options on hand can help you avoid takeout cravings and a desire to leave the cooking to someone else. It doesn’t get much easier than these Lemon Garlic Tuna-Stuffed Roasted Mini Sweet Peppers for an appetizer or low-carb snack that takes just 20 minutes to prepare a handful of everyday ingredients.
When you find the right solutions for you, it’s time to stock the pantry. Try all the flavors Chicken of the Sea Wild Caught Tuna and Alaskan Pink Salmon Packets offers, from creamy or citrus to spicy and beyond.
Visit chickenofthesea.com to find more nutritious recipe inspiration.
Everything Bagel Salmon Brown Rice Bowl
Total time: 10 minutes
Servings: 1
- 1 packet (2 1/2 ounces) Chicken of the Sea Wild Caught Alaskan Pink Salmon with Everything Bagel Seasoning
- 1 cup cooked brown rice
- roasted nori seaweed sheets or pieces, crushed
- 1 small avocado, sliced
- 2 tablespoons shredded carrots
- 2 tablespoons shredded radishes
- 2 tablespoons minced cilantro
- 2 teaspoons furikaki seasoning (Japanese rice seasoning)
- 2 tablespoons Sriracha mayo
- In bowl, top cooked brown rice with crushed seaweed sheets.
- Add sliced avocado and top with salmon.
- Add carrots, radishes and cilantro.
- Sprinkle with furikaki seasoning and drizzle with Sriracha mayo.
Lemon Garlic Tuna-Stuffed Roasted Mini Sweet Peppers
Total time: 20 minutes
Servings: 2-3
- 1 packet (2 1/2 ounces) Chicken of the Sea Wild Caught Light Tuna Lightly Seasoned by McCormick, Lemon Garlic
- 3 mini sweet peppers, halved, seeds removed
- 2 tablespoons olive oil
- 1/4 cup shredded cheddar cheese
- 1/2 cup sliced green onions
- fresh cracked black pepper, to taste
- Preheat oven to 400 F. Lay parchment or foil over baking pan.
- Place halved mini sweet peppers on prepared baking pan and lightly brush both sides of peppers with oil.
- Divide lemon garlic tuna evenly between six mini pepper halves.
- Top with cheese and bake 8-10 minutes, or until peppers are tender and cheese is melted.
- Allow to cool and top with sliced green onions and fresh cracked black pepper, to taste.
Source:
Give Comfort Food Classics an Authentic Mexican Twist
(Family Features) If winter evenings have you stuck in a dinner rut, heat up the kitchen with family favorites everyone can look forward to. Shaking off the chill can start with a cozy blanket and comforting food that warms you from the inside out.
Soup is a wintertime staple thanks to its simplicity, and you can put a delicious spin on your next winter warmup with Mexican-inspired ingredients. Giving soup night a twist starts with Cacique Foods, one of the country’s top authentic Mexican food brands, that invites friends and family to share real moments while savoring authentic flavors.
This Smoky Chorizo and Chicken Pozole relies on the bold, hearty, spicy taste of Cacique’s Pork Chorizo combined with handcrafted Homestyle Salsa. Queso Fresco’s crumbly, creamy texture and milky, fresh flavor adds the perfect finishing touch, making this soup a perfect way to warm up weeknights with just the right amount of heat.
For a flavorful side that complements a variety of main courses while adding Mexican flair, consider Mexican Loaded Mashed Potatoes. This recipe is a familiar favorite with the unique twist of bacon and Pork Chorizo for a meat-infused recipe that will become a menu mainstay.
Plus, for an extra creamy texture, it calls for Cacique Crema Mexicana – an everyday table cream with a neutral, fresh-tasting flavor ideal for balancing out spice – and Oaxaca, a semisoft cheese with a mellow, buttery flavor.
Find more comforting recipes at caciquefoods.com.
Smoky Chorizo and Chicken Pozole
Prep time: 5 minutes
Cook time: 30 minutes
Servings: 6-8
- 2 tablespoons olive oil
- 1 large white or yellow onion, finely chopped
- 1 teaspoon kosher salt, plus additional, to taste (optional)
- 1 package (9 ounces) Cacique Pork Chorizo
- 2 teaspoons smoked paprika
- 1 teaspoon dried Mexican oregano
- 1 container (16 ounces) Cacique Medium Homestyle Salsa
- 1quart chicken stock
- 2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and diced
- 1 can (25 ounces) white hominy, drained and rinsed
- 1 lime, cut into wedges
- 3/4 cup crumbled Cacique Ranchero Queso Fresco
- 1/2 cup chopped cilantro
- In large, heavy pot over medium heat, heat oil. Reserve 1/4 cup onion for garnish; add remaining onion to pot and season with salt. Saute until translucent, about 5 minutes.
- Increase heat to medium-high; add pork chorizo and break it apart with spoon. Cook chorizo undisturbed until deeply browned and cooked through, 3-5 minutes. Add smoked paprika and oregano; cook 30 seconds, or until fragrant.
- Pour in salsa and scrape up browned bits from bottom of pan. Bring to simmer 1-2 minutes, allowing it to thicken slightly then add stock and bring to simmer.
- Stir in diced chicken and hominy. Decrease heat to medium and cook 8-10 minutes until chicken is cooked through. Taste and season with more salt, if necessary. Remove from heat.
- Serve bowls of pozole with reserved onion, lime wedges, crumbled queso fresco and chopped cilantro.
Mexican Loaded Mashed Potatoes
Prep time: 35 minutes
Cook time: 40 minutes
Servings: 10
- 3 pounds russet potatoes (about 9 medium potatoes), peeled and cubed
- water
- 6 bacon strips, chopped
- 1 package Cacique Pork Chorizo
- 12 ounces Cacique Crema Mexicana
- 1/2 cup butter, cubed
- 1 1/2 teaspoons onion powder
- 1 teaspoon salt
- 1teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 cup Cacique Oaxaca or Queso Quesadilla, shredded
- 1/2 cup Cacique Crema Mexicana Agria, for topping (optional)
- 3 green onions, chopped
- In Dutch over, add potatoes and cover with water. Bring to boil. Reduce heat; cook, uncovered, 10-15 minutes, or until tender.
- In skillet over medium heat, cook bacon until crisp. Drain on paper towels, chop into small pieces and set aside. Remove bacon grease from skillet and cook chorizo over medium-high heat, 6-8 minutes.
- Drain potatoes; add to pan. Mash potatoes, gradually adding crema Mexicana, butter, onion powder, salt, garlic powder and pepper. Transfer to greased 13-by-9-inch baking dish; sprinkle with cheese, chorizo and bacon. Refrigerate, covered, up to 1 day.
- Preheat oven to 350 F. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, about 30 minutes. Uncover; bake 10 minutes, or until heated through.
- Drizzle with crema Mexicana agria and chopped green onions.
Source: Cacique
A Delicious Way to Support Your Immune System
(Family Features) Bolstering your immune system during winter, when coughs and colds seem to take control, is a must for the entire family. Supporting your wellness can start in a simple place – with the foods you eat and drink.
Consider an easy choice for any season like Florida Orange Juice, which can help you and your loved ones get the vitamins and minerals you need all winter long. With 100% of the daily recommended value of vitamin C in every 8-ounce serving along with key nutrients like potassium and magnesium, there’s a reason it’s referred to as the “Original Wellness Drink.”
With no added sugar or artificial flavor, it provides the benefits you need without the additives you don’t. It contains natural sugar from the whole fruit for a delicious solution that’s one of nature’s nutrient-rich foods with vitamins, minerals and phytonutrients. Plus, it’s easy to use as a nutritional ingredient in wintertime favorites like this comforting Orange Juice and Coconut Chickpea Soup or to start your day strong with a Superfruit Breakfast Smoothie.
Paired with a healthy lifestyle, 8 ounces of 100% orange juice may help support a healthy immune system as an excellent source of vitamin C and a good source of vitamin D in fortified juices. Vitamin C is commonly associated with helping maintain and strengthen healthy immune systems by protecting cells and promoting the production and function of immune cells. Meanwhile, vitamin D also plays an important role in regulating immune response by helping immune cells fight off bacteria and viruses.
“Safeguarding your health against the spread of illness is important year-round, especially during colder months when reports of cold and flu increase,” said Dr. Rosa Walsh, director of scientific research at the Florida Department of Citrus. “A key step in supporting your immune system is maintaining a well-balanced diet that is high in essential nutrients. Incorporating an 8-ounce glass of 100% orange juice can help you meet the recommended daily value of vitamin C and support your hydration.”
Beneficial plant compounds, like those in Florida Orange Juice, along with flavonoids and colorful carotenoids work to support the immune system by fighting inflammation and helping cells communicate, which can help strengthen immune responses when encountering infections.
Additionally, 100% orange juice is a source of phytonutrients like hesperidin, which has been shown in clinical studies to have antioxidant-like properties, heart health benefits and may help reduce inflammation. Hesperidin has also been linked with benefits related to cognitive function, immune system function and bone health.
To find more information and immunity-boosting winter recipes, visit FloridaJuice.com.
Orange Juice and Coconut Chickpea Soup
Servings: 8
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 red bell pepper, diced
- 1 1/2 cups diced carrots
- 1 1/2 teaspoons kosher salt
- 3 cloves garlic, finely grated
- 1/2 teaspoon ground cardamom
- 1 quart vegetable broth
- 1 can (14 ounces) light coconut milk
- 1 can (14 ounces) chickpeas, drained and rinsed
- 1/2 cup Florida Orange juice
- chopped cilantro (optional)
- In medium saucepan over medium high, heat olive oil until it shimmers.
- Add onions, bell pepper, carrots and salt; cook until onions are translucent, 5-7 minutes.
- Add garlic and cardamom; cook 1-2 minutes, or until garlic is fragrant. Do not brown.
- Add vegetable broth, coconut milk and chickpeas; bring to simmer.
- Decrease heat to low and cook until carrots are tender, about 10 minutes.
- Add orange juice, remove from heat and stir. Taste and adjust seasoning as desired.
- Serve garnished with cilantro, if desired.
Superfruit Breakfast Smoothie
Servings: 2
- 8 ounces Florida Orange Juice
- 4 ounces dark sweet cherries
- 2 ounces pomegranate juice
- In blender, puree orange juice, cherries and pomegranate juice then serve.
Bring Sunshine to Holiday Celebrations with the Gift of Fresh Citrus
(Family Features) Holiday gifting is an exciting tradition for many families, but finding that perfect present for the person who seems to have it all can be tricky. This year, you can add a touch of sweetness to that special someone’s stocking with the gift of fresh fruit.
Look no further than the delicious taste contained in Florida Citrus gift boxes with premium citrus hand-selected at the peak of ripeness and delivered fresh to your recipient’s door. From varieties of fresh fruit to tasty delights like orange blossom honey, jellies, candies and chocolate, it’s an easy choice for crossing off holiday checklists.
Well-known for its vitamin C content, it provides a combination of nutrients to support overall health for a nutritious twist on seasonal gifting.
“Fresh Florida Citrus fruits provide an attainable solution for individuals falling short of their daily nutrient goals,” said Dr. Rosa Walsh, director of scientific research at the Florida Department of Citrus. “It offers a number of key vitamins and minerals, including vitamin C, folate, fiber and thiamin, and can help support overall well-being when consumed as part of a healthy diet.”
Thanks to Florida’s unique climate with subtropical temperatures, abundant sunshine, distinctive sandy soil and ample rainfall, the citrus fruits pack a juicy, naturally sweet taste from the Sunshine State. These gift boxes can bring a new spin to your holiday menu.
Whether you’re shipping a box to a family member, friend, neighbor or your own front door, holiday get-togethers can receive a spark of sweetness from a delicious appetizer like Grapefruit Avocado Bruschetta. This fresh take on a party favorite calls for toasted baguette slices topped with chopped grapefruit, Roma tomatoes, avocado and red onion to take your hors d’oeuvres selection to the next level. For the adults in attendance, put a simple yet refreshing cocktail on the menu with this Grapefruit Paloma – just rim four glasses with margarita salt and mix a few easy ingredients to bring a little sunshine to the festivities.
Find more information, check availability in your area and shop for gift boxes at gifts.floridacitrus.org.
Grapefruit Avocado Bruschetta
Servings: 3
- 1 cup Florida Grapefruit sections
- 1 baguette, sliced on bias
- 2-3 whole garlic cloves, peeled and halved
- 3-4 ripe Roma tomatoes, seeded and chopped
- 1 large avocado, chopped
- 1/2 small red onion, chopped
- 1/4 cup chopped cilantro
- 2 tablespoons olive oil
- salt, to taste
- pepper, to taste
- Florida Grapefruit segments, for garnish (optional)
- cilantro sprigs, for garnish (optional)
- Preheat oven to 350 F. Chop grapefruit.
- Place baguette slices on baking sheet and toast 5-7 minutes, or until golden brown.
- Rub toasted sides of bread with cut sides of garlic cloves; reserve.
- In medium bowl, combine tomatoes, grapefruit, avocado, red onion, cilantro and olive oil; season with salt and pepper, to taste. Toss gently to combine.
- Spoon grapefruit mixture over prepared bruschetta.
- Garnish with fresh grapefruit segments and cilantro, if desired.
Grapefruit Paloma
Servings: 4
- 24 ounces Florida Grapefruit Juice
- 16 ounces silver tequila
- 16 ounces seltzer
- ice
- margarita salt (optional)
- 4 Florida Grapefruit wedges (optional)
- In large pitcher, mix grapefruit juice, tequila and seltzer with ice.
- Rim four glasses with margarita salt, if desired.
- Divide paloma among glasses; garnish with grapefruit wedges, if desired.
Source: Florida Department of Citrus
5 Cozy Ways to Add Warmth to Cold-Weather Meals
(Family Features) When the winds howl and the chill of changing seasons brings a crispness to the air, one way to warm up from the inside out is with favorite foods. Filling up on comforting recipes like hearty soups and stews can be the solution you need to fight off cold temperatures.
Consider quick and easy ingredients that add a little warmth to your plate as the cravings for comfort kick in.
Cheese
A family favorite in recipes year-round, ooey-gooey cheese is a hallmark of cool-weather recipes. Consider creamy mac and cheese mixed with your preferred protein, homemade Mexican cuisine topped with melted chile con queso or an appetizer plate with options like brie, Manchego, aged cheddar, Parmesan and more.
Rice
If you’re craving a meal that’s big on flavor but short on prep time, it’s hard to top the classic comfort food combo of chicken and rice. This Parmesan Chicken and Rice with Spinach and Artichoke starts with the homestyle taste of fully cooked Minute Chicken & Herb Seasoned Rice Cups with carrots, onion and garlic. The BPA-free cups offer a quick and flavorful option for an on-the-go power-up loaded with chicken, vegetables and herbs paired with hearty rice. Ready in only 1 minute, you can enjoy the flavored rice right out of the cup or prepare it as part of this 5-minute recipe on a busy weeknight.
Pasta
Whether you prefer spaghetti or penne, bowtie or stuffed shells, pasta provides a simple base for delicious meals loaded with comforting ingredients. For an easy weeknight meal, just choose a type of pasta, sauce and protein to put dinner on the table in 30 minutes or less.
Curry Paste
Available in many varieties, curry paste is a common ingredient in South Asian dishes. It typically consists of ingredients like garlic, chiles or peppers, ginger and lemongrass. When you’d like to add some spice to your menu without bothering with takeout, this Thai Chicken and Rice Soup calls for green curry paste, which is generally spicier than red or yellow versions, but any can be substituted based on your heat tolerance. You can take the dish up a level with lightly seasoned Minute Cilantro & Lime Jasmine Rice for zesty flavor in a BPA-free, microwaveable cup for a simple solution when life gets hectic and preparing a time-consuming meal becomes challenging.
Cayenne
Serving up a touch of spice in a wide variety of favorite recipes can be as easy as adding ground cayenne. Made of dried cayenne peppers finely ground to a powder, it’s commonly used in dishes ranging from deviled eggs and pastas to shrimp and barbecue as an easy way to add a warming kick to cold-weather meals.
Find more comfort food recipes at MinuteRice.com.
Parmesan Chicken and Rice with Spinach and Artichoke
Prep time: 5 minutes
Cook time: 5 minutes
Servings: 1
- 1 Minute Chicken & Herb Seasoned Rice Cup
- 1 tablespoon olive oil
- 1 cup spinach, stems removed
- 2 ounces chicken, cooked and shredded
- 1/4 cup canned artichokes, drained and quartered
- 1/4 cup shredded Parmesan cheese
- Heat rice according to package directions.
- In medium saute pan over medium heat, heat olive oil. Add spinach and saute 1 minute.
- Add chicken and artichokes; saute 2 minutes, or until heated through.
- Add cheese and rice; stir to combine until heated through.
Thai Chicken and Rice Soup
Prep time: 2 minutes
Cook time: 5 minutes
Servings: 1
- 1 Minute Ready to Serve Cilantro & Lime Jasmine Rice Cup
- 1/2 cup (3 ounces) cooked rotisserie chicken, chopped
- 1/2 cup chicken broth
- 1/2 cup coconut milk
- 1 tablespoon Thai green curry paste
- 3 small shiitake mushrooms, thinly sliced
- 1 green onion, thinly sliced
- Heat rice according to package directions.
- In medium, microwave-safe bowl, combine chicken, broth, coconut milk, curry paste and mushrooms.
- Microwave on high 3 minutes. Stir in rice and garnish with green onion.
Source: Minute Rice
Cowboy Caviar
(Culinary.net) If you’re looking for a new dip for your next get-together and tired of the same boring salsas and layered dips, this Cowboy Caviar may quickly become a family favorite.
Also known as Texas Caviar, this bean salad can be a hit with loved ones at birthdays, holidays, graduations, reunions and more. It serves well with tortilla chips but can be enjoyed in a variety of ways. Plus, it’s a breeze to make and can be even simpler when prepared the night before your big event.
Visit Culinary.net to find more quick and simple appetizer recipes.
Watch video to see how to make this recipe!
Cowboy Caviar
- 1 can (15 ounces) sweet corn
- 1 can (15 ounces) black beans
- 1 bunch cilantro
- 3 Roma tomatoes
- 2 jalapenos
- 1/2 red onion
- bell peppers (mix of green, red, orange and yellow, as desired)
- tortilla chips, for serving
Dressing:
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 1 tablespoon honey
- 1 tablespoon paprika
- 1 lime, juice only
- salt, to taste
- pepper, to taste
- Drain and rinse corn and black beans; dry well.
- Finely chop and dice cilantro, tomatoes, jalapenos, onion and bell peppers.
- To make dressing: Combine olive oil, red wine vinegar, honey, paprika and lime juice. Season with salt and pepper, to taste.
- Mix vegetables with dressing. Serve with tortilla chips.
Source: Culinary.net
Quick, Easy Recipes to Add to Your Dinner Rotation: Simple, nutritious meals to make more time for family
(Family Features) Making time for meals together can have a positive impact on the well-being of families, including children and adolescents. In fact, regular meals at home can help reduce stress and boost self-esteem, according to research published in “Canadian Family Physician.”
Mealtime conversations are also a perfect opportunity to connect with your loved ones. A study published in “New Directions for Child and Adolescent Development” showed these conversations help improve children’s vocabularies more than being read aloud to.
Making time for meals together shouldn’t require spending all night in the kitchen, however. A simple-to-prepare ingredient like eggs can help you spend less time cooking and more time with family.
For example, these heart-healthy recipes for Poached Egg Tostadas with Avocado-Tomatillo Salsa, Sweet Potato Hash with Eggs and Poblano Frittata from the Healthy for Good Eat Smart initiative, nationally supported by Eggland’s Best, are ready in 15 minutes or less. They include a wide variety of vegetables, fruit, whole grains and healthy protein sources, which are recommended by the American Heart Association to help prevent heart disease and stroke.
To find more tips for family mealtimes and recipe inspiration, visit heart.org/eatsmart.
Poached Egg Tostadas with Avocado-Tomatillo Salsa
Servings: 4 (1 egg and 1/2 cup salsa per serving)
- Nonstick cooking spray
- 4 corn tortillas (6 inches each)
- 4 cups water
- 1 tablespoon white vinegar
- 4 large eggs
Salsa:
- 1 medium avocado, diced
- 1 medium Anaheim or poblano pepper, seeds and ribs discarded, diced
- 1 medium tomatillo, papery husk discarded, washed and diced
- 1/2 medium tomato, diced
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 medium garlic clove, minced
- 1/8 teaspoon salt
- Preheat oven to 400 F. Line baking sheet with aluminum foil. Lightly spray foil with nonstick cooking spray.
- Arrange tortillas in single layer on foil. Lightly spray tortillas with nonstick cooking spray. Using fork, pierce tortillas to prevent from filling with air. Bake 5-6 minutes on each side, or until golden brown. Transfer to serving plates.
- In large skillet over high heat, bring water and vinegar to boil.
- Once water is boiling, reduce heat and simmer. Break egg into cup then carefully slip egg into simmering water. Repeat with remaining eggs, avoiding eggs touching in water. Simmer 3-5 minutes, or until egg whites are completely set and yolks are beginning to set but aren’t hard. Using slotted spoon, drain eggs. Place each egg on tostada.
- To make salsa: In medium bowl, gently stir together avocado, pepper, tomatillo, tomato, red onion, cilantro, lime juice, garlic and salt. Serve with tostadas.
Nutritional information per serving: 185 calories; 11 g total fat; 2.5 g saturated fat; 3 g polyunsaturated fat; 5 g monounsaturated fat; 186 mg cholesterol; 169 mg sodium; 15 g carbohydrates; 3 g fiber; 2 g total sugars; 9 g protein.
Poblano Frittata
Servings: 4 (2 wedges per serving)
- 4 large eggs
- 1/4 cup fat-free milk
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon olive oil
- 2 medium poblano peppers, seeds and ribs discarded, chopped
- 2 cups frozen whole-kernel corn, thawed
- 2 medium green onions, chopped
- 1/4 cup finely shredded Cotija cheese or crumbled queso fresco
- 1 medium tomato, chopped
- 1/4 cup fat-free sour cream
- In medium bowl, whisk eggs, milk and cilantro.
- In medium skillet over medium heat, heat oil, swirling to coat bottom of skillet. Cook poblano peppers 3 minutes, or until browning on edges, stirring frequently.
- Stir in corn and green onion. Reduce heat to medium-low and carefully pour in egg mixture. Cook, covered, 10 minutes, or until mixture is just set on edges and still soft in center. Avoid overcooking. Remove from heat.
- Sprinkle with cheese. Cut into eight wedges. Place two wedges on each plate. Top with tomatoes and sour cream.
Nutritional information per serving: 244 calories; 8.5 g total fat; 2.5 g saturated fat; 1.5 g polyunsaturated fat; 3 g monounsaturated fat; 192 mg cholesterol; 177 mg sodium; 27 g carbohydrates; 4 g fiber; 8 g total sugars; 13 g protein.
Sweet Potato Hash with Eggs
Servings: 4 (1 cup per serving)
- 2 teaspoons canola or corn oil
- 1/2 medium onion, chopped
- 4 medium sweet potatoes, peeled and cut into 1/2-inch cubes
- 1/2 medium red or green bell pepper, chopped
- 2/3 cup fat-free, low-sodium vegetable broth
- 2 teaspoons minced garlic
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme, crumbled
- 1/2 teaspoon coarsely ground pepper
- 1/8 teaspoon salt
- 4 large eggs
- hot pepper sauce (optional)
- In pressure cooker set on saute, heat oil. Cook onion 3 minutes, or until soft, stirring frequently. Turn off pressure cooker.
- Stir in potatoes, bell pepper, broth, garlic, paprika, cumin, thyme, pepper and salt. Secure lid. Cook on high pressure 3 minutes. Quickly release pressure. Turn off pressure cooker.
- Remove pressure cooker lid. Crack one egg into small bowl. Using back of spoon, make small well in potatoes. Slip egg into well. Repeat with remaining eggs, making separate well for each egg. Secure lid with pressure vent open. Saute 2 minutes. Let stand on “keep warm” setting 2 minutes, or until eggs are cooked to desired consistency.
- Serve hash sprinkled with dash of hot pepper sauce, if desired.
Nutritional information per serving: 258 calories; 7.5 g total fat; 2 g saturated fat; 1.5 g polyunsaturated fat; 3 g monounsaturated fat; 186 mg cholesterol; 244 mg sodium; 39 g carbohydrates; 6 g fiber; 9 g total sugars; 10 g protein.
Source: American Heart Association
Put a Plant-Based Spin on the Taco Night Menu
(Family Features) Mealtime traditions are common among many families, from taco Tuesdays to weekend favorites. You can add a special touch to one of the most popular traditions – taco night – with a plant-based twist.
With a nutty, smoky and truly meaty taste and texture, pecans offer a perfect plant-based protein to incorporate in favorite dishes like tacos. However, great taste is just the beginning – pecans pack a nutritious punch with a unique mix of health-promoting nutrients while shining in a wide range of flavor profiles.
To help make your next taco night all the rage among loved ones, the American Pecan Promotion Board recommends serving up authentic vegan taco recipes using pecans in place of meat in dishes like Smoky Chipotle Pecan Burrito Bowls and Vegan Pecan Al Pastor Tacos. Their texture makes them uniquely suited as a meat alternative that doesn’t sacrifice flavor so it can taste like the original and leave your family clamoring to keep taco night on the weekly menu.
Learn more and discover delicious plant-based recipes at eatpecans.com.
Smoky Chipotle Pecan Burrito Bowls
Recipe courtesy of Dominique Williamson on behalf of the American Pecan Promotion Board
Prep time: 40 minutes
Cook time: 15 minutes
Servings: 2-3
Pecan “Meat:”
- 2 1⁄2 cups water
- 1 cup pecans
- 1⁄2 cup portobello mushrooms
- 2 tablespoons taco seasoning
- 2 tablespoons tamari sauce or soy sauce
- 2 cloves garlic, minced
- 1 tablespoon liquid smoke
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon chipotle in adobo sauce
Pineapple Salsa:
- 1 pineapple, diced
- 2 Roma tomatoes, diced
- 1-2 jalapenos, diced
- 1 cup cilantro, finely chopped
- 1 red onion, diced
- 1⁄4 cup lime juice
- salt, to taste
Chipotle Crema:
- 2 chipotle peppers in adobo sauce
- 1 cup vegan mayo
- 3 cloves garlic, minced
- 2 teaspoons vinegar
- 2 tablespoons plant-based milk
- 1 teaspoon agave
- 1⁄2 teaspoon salt
- To make pecan “meat:” In bowl of boiling water, soak pecans, covered, at least 30 minutes, or overnight in room temperature water for softer texture.
- Drain pecans and place in food processor with mushrooms. Pulse mixture to texture resembling meat crumbles. Avoid over-pulsing.
- In pan over medium heat, add pecan mixture, taco seasoning, tamari sauce, minced garlic, liquid smoke and vegan Worcestershire sauce. Cook 7-10 minutes then add chipotle in adobo. Cook 3 minutes.
- To make pineapple salsa: Combine pineapple, tomatoes, jalapenos, cilantro, red onion, lime juice and salt, to taste.
- To make chipotle crema: Combine chipotle peppers, vegan mayo, garlic, vinegar, milk, agave and salt.
- To assemble bowls, place pecan mixture in bowl followed by pineapple salsa and chipotle crema.
Vegan Pecan Al Pastor Tacos
Recipe courtesy of the American Pecan Promotion Board
Prep time: 35 minutes
Cook time: 10 minutes
Servings: 4-6
- Water
- 2 pounds chopped pecans
- 1 cup onion
- 8 cloves garlic, minced
- 8 dried guajillo peppers
- 2 tablespoons oil
- salt, to taste
- pepper, to taste
- 7 ounces (1 can) chipotle peppers in adobo
Toppings and Garnishes:
- flour or corn tortillas (6 inches each)
- cilantro
- diced onion
- lime
- pineapple
- In bowl of boiling water, soak pecans, covered, at least 30 minutes, or overnight in room temperature water for softer texture.
- Drain pecans. In food processor, pulse pecans to meat-like crumbles. Do not overprocess to pecan butter.
- Finely chop onions, garlic and guajillo peppers.
- In skillet over medium-high heat, heat oil and saute onions until transparent, 2-3 minutes. Add garlic and cook 1 minute. Sprinkle with salt and pepper, to taste, and stir to combine.
- Add chipotle peppers in adobo and cook 1 minute. Add crumbled pecans and stir well to combine.
- Remove from heat and serve on tortillas.
- Serve with cilantro, onion, lime and pineapple.
Source: American Pecan Promotion Board
Kickoff Cravings: Win your tailgate with MVP-level appetizers
(Family Features) Before the end zone dances and sideline celebrations, settling in for a winning game day experience starts with delicious foods. Whether your football parties take place at home, in the backyard or right outside the stadium, kicking it off with savory appetizers can get the crowd on its feet.
Keep your game plan simple this season and light up the scoreboard with fan favorites like dips and wings. These versions are both easy to prepare and can be enjoyed fresh or made in advance and kept warm or reheated to energize your fellow diehards.
Visit Culinary.net to find more touchdown-worthy tailgate recipes.
Add Savory Spice to Game Day Celebrations
Powering up for a successful game day starts with a pregame spread, and no tailgate or homegate is complete without a spicy dip that brings the heat.
This Game Day Buffalo Chicken Dip is a perfect solution for firing up your crowd as it requires little preparation so you save precious time before kickoff. Whether you bake shortly before the game begins or make it ahead of time for a parking lot party, simply keep it warm and serve with chips or veggie sticks for a quick, shareable appetizer.
Game Day Buffalo Chicken Dip
Servings: 3-4
- 2 cups shredded chicken
- 8 ounces cream cheese
- 1/2 cup sour cream
- 1 1/2 cups sharp cheddar cheese, plus additional for topping, divided
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 heavy pinch dried dill
- 1/2 cup hot sauce
- 2 green onions, chopped
- blue cheese crumbles
- chips
- vegetable sticks
- Heat oven to 400 F.
- In bowl, mix shredded chicken, cream cheese, sour cream, 1 1/2 cups shredded cheese, onion powder, garlic powder and dried dill until combined. Add hot sauce; mix until combined.
- Transfer mixture from bowl to oven-safe dish. Top with additional shredded cheese, to taste.
- Bake until cheese is melted, approximately 15 minutes.
- Top with blue cheese crumbles and chopped green onion.
- Serve warm with chips and vegetable sticks.
Score a Touchdown with a Game Day Dip
One of the best ways to take tailgating to the next level this season is by making healthier versions of classic game day fare. For example, you can be the MVP of your game day gathering with a delicious, hall-of-fame-worthy appetizer. Call an audible by using fresh, easy and healthy ingredients to make it better for you and score extra points with family and friends.
This Game Day Taco Dip takes fan-favorite flavors – beef, refried beans, salsa, guacamole, sour cream, cheese, tomatoes and black olives – and adds a twist with the Fresh Express Butter Supreme Salad kit. This tasty, colorful blend of green butter lettuce, red butter lettuce, radicchio and baby chard is available in the refrigerated produce department and is perfect for creating healthier versions of beloved tailgating dips, snacks, finger foods and more.
Visit FreshExpress.com to discover more winning game day recipe ideas and find a retailer near you.
Game Day Taco Dip
Prep time: 25 minutes
Cook time: 5 minutes
Servings: 12
- 1 pound ground beef
- 1 package (1 ounce) taco seasoning
- 1/4 cup water
- 2 tablespoons minced cilantro
- 1 can (16 ounces) refried beans, zesty salsa flavor
- 1 jar (16 ounces) thick and chunky salsa, medium or hot
- 2 cups guacamole
- 1/2 cup sour cream
- 3 packages (5 ounces each) Fresh Express Butter Supreme
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup tomatoes, chopped
- 1 can (2 1/4 ounces) sliced black olives, drained
- 1 package (14 ounces) tortilla chips
- In skillet over medium-high heat, cook beef 5 minutes, or until no longer pink. Sprinkle with taco seasoning; mix well. Add water; cook 2 minutes, or until water is absorbed. Transfer to bowl; cool to room temperature. Add cilantro; mix well.
- In 9-inch pie plate, evenly spread refried beans; top with seasoned ground beef and salsa. Add spoonfuls of guacamole across top of salsa then carefully spread to smooth.
- Place sour cream in small resealable bag; cut off corner. Pipe sour cream to create football shape on guacamole.
- Put pie plate in center of 15-by-18-inch tray. Arrange salad blend around pie plate. Top with cheddar cheese, tomatoes and olives. Serve with tortilla chips.
Just Wing It
Skip the silverware at your next homegate and dive right in with a fan favorite that requires just your hands and a heap of napkins: wings.
Whether you pick through your pieces or clean each wing to the bone, these Game Day Chicken Wings are perfect for eaters of all types. A simple flour-based coating keeps the recipe easy to make and baking in the oven means you can skip the messy fryer or firing up the grill.
Cook until crispy then corral your party’s favorite dipping sauces from ranch and blue cheese to barbecue and more. Once your spread is served, it’s time to sit back and enjoy the game.
Game Day Chicken Wings
Total time: 50 minutes
Servings: 4
- 1/2 cup butter, cubed
- 1/3 cup flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 10 chicken wingettes, thawed
- dipping sauces (optional)
- fresh parsley (optional)
- Preheat oven to 425 F.
- Line baking sheet with foil. Arrange butter cubes on foil.
- In medium bowl, combine flour, paprika, garlic powder, salt and pepper.
- Coat both sides of wings in flour mixture then evenly space among butter cubes on baking sheet.
- Bake wings 30 minutes.
- Turn wings over and bake 15 minutes, or until crispy and fully cooked.
- Serve with dipping sauces and sprinkle with fresh parsley, if desired.
Source: Fresh Express