(Culinary.net) Enjoying a meal with loved ones at the end of the day is a timeless tradition, but many families feel as though they’re constantly searching for ways to mix up the menu.
One trend gaining traction among home chefs is “meatless Mondays” in which classic dishes are made using substitutions for meat like veggies or grains. It’s a simple way to maintain nutritional value at the dinner table while putting a tasty twist on worn-out meals.
This Meatless Cheesy Burrito Bake can provide your family a flavorful way to skip the meat and make way for protein in the form of brown rice paired with bell peppers, onion and refried beans wrapped in wheat tortillas and topped with cheese, salsa and guacamole.
Find more creative family dinner inspiration at Culinary.net.
Watch video to see how to make this recipe!
Meatless Cheesy Burrito Bake
- 2 tablespoons canola oil
- 2 bell peppers, sliced
- 1 medium onion, sliced
- 1 teaspoon cumin
- 2 cups water
- 1 cup brown rice, uncooked
- 1 can (12 ounces) evaporated milk, divided
- 1 cup shredded cheddar cheese
- 1 can (4 ounces) diced green chiles, undrained
- 1 can (16 ounces) refried beans
- 6 wheat tortillas (8 inches)
- salsa (optional)
- guacamole (optional)
- Heat oven to 350 F.
- In large skillet, heat canola oil. Cook peppers, onion and cumin until tender.
- In saucepan, add water and brown rice. Cook 45 minutes.
- In saucepan, add 1 1/4 cups evaporated milk, shredded cheese and green chilies. Cook over medium heat until cheese is melted and smooth. Stir 3/4 cheese mixture in with rice; set remaining cheese sauce aside.
- In medium bowl, add refried beans and remaining evaporated milk. Microwave 3-4 minutes.
- Lay out tortillas and layer: refried bean mixture, rice mixture and pepper-onion mixture. Roll into burritos and place in baking pan. Top burritos with remaining cheese sauce. Bake 20-25 minutes.
- Garnish with salsa and guacamole, if desired.
(Family Features) Seafood can make for a healthy addition to diets, particularly for children. It improves body and brain function, and studies conducted by “Pediatrics” and the “American Journal of Clinical Nutrition” have linked seafood to reduced risks of heart disease and allergic conditions like asthma.
In fact, the United States Department of Agriculture suggests making seafood part of healthy diets and its 2015-2020 Dietary Guidelines for Americans recommend putting it on menus at least twice a week.
While there are common complaints, such as “my kids won’t like it” or “I don’t know how to prepare it,” these tips can help make it quick, easy and affordable to add nutritious seafood to your family’s menu.
- Start with shrimp. Shrimp is one of the most popular types of seafood in the United States. Try shrimp warm or cold as a snack, appetizer or main course. It’s versatile and can be sauteed, broiled, boiled, grilled or baked.
- Make it fun. Consider putting healthy fish like wild cod, salmon or pollock into fun foods like tacos or burgers.
- Buy frozen. Fish is now flash frozen at sea to lock in freshness. Frozen seafood meals add convenience and help cut down on waste because what you don’t use can go back in the freezer.
- Cook with your kids. If your kids don’t think they like seafood, have them help with dinner. Cooking with kids can help develop healthier long-term habits and a more adventurous palate. It also helps improve motor functions and confidence. In fact, a study published in “Pediatrics” shows getting children involved in meal preparation may increase their enjoyment of healthy foods.
- Pick the right products. To create a family-friendly menu, consider an option like Aqua Star’s Cutting Board meal kits, a selection of 10 recipes that include everything a family needs to prepare a tasty, healthy meal. Selections include tacos, flatbreads and comfort favorites. With pre-portioned ingredients for quick preparation and cleanup, they make it easy for parents and kids to create their own restaurant-quality meals.
- Eat at home. Eating out often can drive unhealthy eating habits and strain family budgets. Seafood is easy and convenient to make, whether you use a simple recipe like these Chipotle Shrimp Street Tacos or choose a convenient meal kit, and can help you spend more time together at the dinner table.
Find more tips and recipes to add seafood to your family’s table at aquastar.com.
Chipotle Shrimp Street Tacos
Total time: 20 minutes
- 1 Aqua Star Chipotle Shrimp Street Tacos Meal Kit, including:
- creamy ancho chili sauce
- Aqua Star shrimp
- chipotle seasoning
- roasted tomato
- white corn tortillas
- 2 teaspoons cooking oil, divided
- Submerge unopened sauce packet in bowl of water to thaw.
- In large skillet, heat 1 teaspoon oil; add shrimp and cook 6-8 minutes. Drain excess fluid and add chipotle seasoning.
- In medium skillet, heat remaining oil; add spinach, corn and roasted tomato. Cook 4-5 minutes until water is evaporated; set aside.
- In microwave, warm tortillas in moist paper towel 30 seconds.
- To build tacos, fill two tortillas with shrimp and vegetables then top with sauce.
Photo courtesy of Getty Images (family eating)
Source: Aqua Star
(Family Features) After juggling work, school, extracurricular activities, homework and preparing dinner, getting back into a weeknight routine may feel impossible.
With Smithfield Marinated Fresh Pork in your fridge, you can cut down on meal prep and add quality time back into your day. Perfectly seasoned with ingredients like Applewood Smoked Bacon and Steakhouse seasonings, just saute or roast and you can have a delicious meal ready in 30 minutes or less any night of the week.
Consider these quick, flavor-filled recipes for Smoked Bacon Pork Alfredo and Arugula Salad with Steakhouse Pork Tenderloin that everyone will enjoy.
Find more time-saving meal ideas at SmithfieldRealFlavorRealFast.com.
Smoked Bacon Pork Alfredo
Prep time: 8 minutes
Cook time: 22 minutes
- 1 Smithfield Applewood Smoked Bacon Topped Pork Loin Filet
- 3 tablespoons olive oil, divided
- 1 pound dry penne pasta
- 1 package (8 ounces) sliced fresh mushrooms
- salt, to taste, divided
- 2 jars (15 ounces each) Alfredo sauce
- pepper, to taste
- 1/4 cup finely chopped green onion
- grated Parmesan cheese (optional)
- Cut pork loin filet into 1/2-inch thick slices then into 1/4-inch wide strips. Bacon will fall off, but reserve for later.
- Working in two batches, in large skillet over medium-high heat, heat 1 tablespoon oil. Stir fry half the pork and bacon pieces 7-8 minutes until well browned. Set aside on separate plate; repeat with 1 tablespoon oil and remaining pork and bacon.
- Cook pasta according to package directions.
- In skillet over medium-high heat, heat remaining oil; add mushrooms and sprinkle lightly with salt, to taste. Cook 3 minutes, or until tender, stirring occasionally.
- Drain pasta and return to pot; stir in pork and bacon, mushrooms and Alfredo sauce. Stir over medium heat, about 4 minutes, until heated through. Season with salt and pepper, to taste.
- Sprinkle with green onions and Parmesan cheese, if desired.
Arugula Salad with Steakhouse Pork Tenderloin
Prep time: 15 minutes
Cook time: 6 minutes
- 1 Smithfield Steakhouse Seasoned Pork Tenderloin, cut into 1/2-inch slices
- 1 sprig fresh rosemary, leaves removed from stem and chopped
- 2 tablespoons olive oil
- 6 cups arugula or fresh spinach, washed
- 1 small sweet onion, thinly sliced
- 1 Fuji or other sweet red apple, cored and thinly sliced into half moons
- salt (optional)
- pepper (optional)
- blue cheese salad dressing
- Season pork medallions with chopped rosemary. In skillet over medium heat, heat oil until hot.
- In skillet, cook meat 3-4 minutes per side until medallions are browned and internal temperature reaches 145 F. Remove pork from pan and let stand 3 minutes.
- In bowl, toss arugula, onion and apples; season with salt and pepper, if desired. Divide salad into four portions and arrange pork on top of greens. Serve with blue cheese dressing.
(Family Features) During the hustle and bustle of a busy school week, juggling after-school activities, homework, dinners and next day lunch prep can be exhausting. Finding ways to simplify evenings while running a more efficient kitchen routine can make life more delicious for parents and children alike.
Consider these ways to make family meals work overtime for you.
Plan for leftovers. One easy way to make the most of your time in the evening is to make dinners that serve dual purpose – choosing recipes that shine when leftovers are reinvented for lunch the next day, like an all-time classic: chicken fingers. Making them at home is not only healthier than typical restaurant offerings, but leftovers can be used in a recipe like this Chicken Tender Smart Pocket, perfect for packing in your child’s lunchbox.
Use kid-friendly, better-for-you ingredients. It’s no secret it can be tough to serve smart choices your kids will actually reach for again and again. Set up a simple toppings bar with a favorite protein, chopped crunchy veggies and simple sauces alongside fun, do-it-yourself foods like stuff-able Toufayan Smart Pockets. Available in Original, 100% Whole Wheat, Everything and Organic Sprouted Whole Wheat varieties, they’re easy to hold, fun to stuff and only 80 calories each.
Focus on family favorites. When you’re busy making a meal the whole family loves, your time spent in the kitchen may not feel so much like a drain on the evening. Throw it back to childhood with these Sloppy Joe Smart Pockets, an easier-to-eat version with the timeless taste of seasoned beef.
Discover more family meal solutions at Toufayan.com.
Chicken Tender Smart Pocket
- 3 breaded chicken tenders
- 2 tablespoons mayonnaise
- 1 Toufayan Smart Pocket, any variety
- 2 pieces curly lettuce, washed and dried
- 2 thinly sliced tomatoes
- salt, to taste
- pepper, to taste
- Bake chicken tenders according to package instructions.
- Spread mayonnaise evenly on insides of pita bread pocket.
- Layer lettuce then tomatoes and place chicken tenders evenly across pita bread pocket. Season with salt and pepper, to taste.
- Serve immediately.
Sloppy Joe Smart Pockets
- 1 pound ground beef
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped carrot
- 1 clove minced garlic
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup tomato paste
- 2 tablespoons brown sugar
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon yellow mustard
- 1 cup water
- 4 Toufayan Smart Pockets, any variety
- In large skillet over medium heat, brown ground beef, celery, onion, carrot, garlic, salt and pepper, breaking up beef until browned and no longer pink, approximately 6-8 minutes.
- Add tomato paste, brown sugar, vinegar, mustard and water; mix well.
- Bring to boil, reduce to simmer and cook 15-20 minutes until sauce thickens and flavors meld.
- Remove from heat; taste and adjust seasonings, if necessary.
- Divide evenly among pita bread pockets and serve.
Use on-hand ingredients for a quick-fix meal
(Family Features) Between juggling the ever-shifting to-do list and busy weeknights, there’s not always time left in the day to comb through cookbooks to find the perfect recipe. Even with a potential meal plan in mind, life can get in the way, and running to the grocery store might not be a top priority.
For a quick meal without a lot of hassle, an option such as Eckrich Smoked Sausage can be paired with whatever you have in the refrigerator or pantry for a fast, foolproof meal the whole family can enjoy. Since it is pre-cooked, all you have to do is heat and eat, taking the guesswork out of cook time while offering a rich and savory protein option for a balanced and delicious meal.
With flavors and forms ranging from the Original Skinless Smoked Sausage Rope to spicy Jalapeno & Cheddar Smoked Sausage Links, a home-cooked breakfast, lunch or dinner is just moments away – no instructions or plans needed. You can be a rebel without a cookbook and deliver diverse and delightful meals for your loved ones, such as this Veggie Smoked Sausage Stir-Fry.
For more mealtime inspiration, visit Eckrich.com.
Veggie Smoked Sausage Stir-Fry
Cook time: 20 minutes
- 1 package Eckrich smoked sausage, sliced into 1/2-inch pieces
- 4 servings premade white or brown rice
- 1 tablespoon peanut oil
- 1 bag (16 ounces) frozen stir-fry vegetable mix
- 1 package stir-fry dry seasoning mix
- 2 tablespoons honey
- 1 teaspoon vinegar
- 2 tablespoons sesame oil
- toasted sesame seeds (optional)
- sliced green onions (optional)
- In pan over medium-high heat, brown sausage; set aside.
- Heat white or brown rice according to package instructions.
- In same pan over medium-high heat, heat peanut oil and stir-fry vegetable mix. Add stir-fry dry seasoning mix, honey, vinegar and sesame oil.
- Divide rice, sausage and stir-fry mixture among four bowls.
- Sprinkle each with toasted sesame seeds and sliced green onions, if desired.
(Family Features) When busy mornings give way to a hectic workday followed by homework and after-school activities, a fresh, simple meal is often the only option. Before you hit the drive-thru or settle for an equally unhealthy alternative, check out these delicious dishes you can prepare and serve without the hassle.
Find more ideas to make your busy weeknights easy at Culinary.net.
Savory and Scrumptious
Take a nutritious dish to the family table that still brings a flavorful bite. This savory lasagna recipe boasts meaty eggplant, fresh zucchini and lycopene-rich tomatoes. Whole-wheat noodles pack fiber and natural plant compounds, called phytochemicals. Find more better-for-you recipe ideas at AICR.org.
Roasted Vegetable Lasagna
Reprinted with permission from the American Institute for Cancer Research.
- 2 eggplants (about 3 pounds), quartered lengthwise
- 6 medium zucchini (about 3 pounds)
- canola oil cooking spray
- 1 pound whole-wheat lasagna noodles
- 15 ounces low-fat ricotta or low-fat cottage cheese
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- 3 cups low-fat mozzarella cheese
- 4 cups low-sodium tomato sauce, divided
- Heat oven to 450° F. Grease 13-by-9-by-2-inch baking pan; set aside.
- Slice eggplant and zucchini in 1/2-inch slices. Layer on two baking sheets and coat both sides of vegetables with cooking spray. Roast 20 minutes. Toss vegetables and continue roasting until well browned and soft, about 20 minutes more. Transfer vegetables to large bowl.
- Reduce oven temperature to 375° F.
- Cook lasagna noodles according to package directions. Separate noodles and let cool slightly.
- In medium bowl, mix together cheese, eggs, Parmesan, nutmeg and garlic powder.
- To assemble: Spread thin layer of sauce over bottom of prepared pan. Cover with layer of pasta (noodle strips slightly overlapping). Spread with one-third of ricotta mixture.
- Sprinkle 1/4 of the mozzarella over ricotta. Spoon 1/3 of roasted vegetables on top. Top with 1/2 cup tomato sauce and continue assembly as directed until there are four layers of pasta and three layers of filling. Spread remaining sauce on top and sprinkle with remaining mozzarella.
- Cover pan with aluminum foil and bake 30 minutes. Uncover and continue baking until golden and bubbly, about 15 minutes more. Let stand 15 minutes before serving.
Quick, Flavorful Meal Idea
It’s not always easy to make healthy food choices. When time is of the essence, look for delicious recipe ingredients that are convenient and easy to prepare while also offering great taste and health benefits.
In fact, 40 percent of American consumers said shorter cooking times are especially important when buying grocery items such as rice, grains and pasta, according to research from Statista, and 83 percent said taste is an important factor when purchasing food.
Ready in 10 minutes with flavor infused in every grain, Uncle Ben’s Flavor Infusions rice is ideal for those looking for quick and healthy meal options. With its one-step cooking process, it makes it easy for families to cook with their kids and quickly get dinner on the table. The resealable pouches ensure freshness for multiple uses, and any of the five flavors can be combined with fresh vegetables, proteins and herbs for a simple meal that’s ready in less than 20 minutes.
Simple recipe options using Flavor Infusions, such as Easy Thai Chicken Satay and Rice Salad, are quick meals the entire family can enjoy, even when short on time. Find more meal ideas at UncleBens.com.
Easy Thai Chicken Satay and Rice Salad
- 1/4 cup canned, unsweetened coconut milk
- 1/4 cup creamy peanut butter
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 2 teaspoons red curry paste
- 1/8 teaspoon ground cayenne pepper
- 1-2 tablespoons hot water
- 1 cup Uncle Ben’s Flavor Infusions Roasted Chicken
- 1 1/2 cups shredded rotisserie chicken
- 1 cup shredded carrots
- 1 cup sliced pea pods
- 1 cup sliced red pepper
- 1 avocado, pitted and sliced
- 4-6 red radishes, thinly sliced
- 2 tablespoons chopped peanuts
- 2 tablespoons chopped green onions
- To make dressing: In small glass bowl, stir together coconut milk, peanut butter, rice wine vinegar, soy sauce, red curry paste, cayenne pepper and hot water; set aside.
- Cook rice according to package instructions. Makes about 3 1/2 cups.
- In center of individual plates, place about 1 cup rice. Arrange chicken, carrots, pea pods, red pepper, avocado, radishes, peanuts and green onions around rice then drizzle with dressing.
Fish with a Twist
Add a little variety to your dinnertime protein with a smart, heart-healthy option like fish. Fillets cook quickly and a slightly sweet white fish like farm-raised catfish has a mild enough flavor to entice picky young eaters. White fish is also quite versatile; it can take on other flavors such as this citrusy topping with ease. Find more family-friendly fish recipes at USCatfish.com.
Catfish Quesadilla with Cilantro-Lime Sour Cream
Recipe courtesy of The Catfish Institute
- 4 U.S. Farm-Raised Catfish Fillets, grilled or baked
- 2 1/2 tablespoons olive oil, divided
- salt, to taste
- freshly ground pepper, to taste
- smoked paprika or chili powder
- 1 small red bell pepper, diced
- 1/2 red onion, diced
- 3/4 cup whole corn kernels
- 1 teaspoon red pepper flakes
- 1 teaspoon ground cumin
- 1/2 cup fresh cilantro leaves, chopped
- 4 flour or wheat tortillas (10 inches each)
- 1 can (16 ounces) refried black beans
- 2 cups grated pepper jack cheese
Cilantro-Lime Sour Cream:
- 1/2 cup sour cream
- 1/4 cup fresh cilantro leaves, chopped
- 1/2 lime, juiced
- lime zest
- salt, to taste
- Lightly brush fish with 1 tablespoon olive oil. Season with salt, pepper and smoked paprika or chili powder. Prepare fish on grill or bake until done. Place in refrigerator to cool. When cool, cut into bite-size pieces.
- In large skillet, heat 1 tablespoon oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin and salt and pepper, to taste. Toss to incorporate and saute 3 minutes. Transfer to bowl and add cilantro.
- Heat pan large enough to hold flat tortilla to medium heat. Lightly brush pan with remaining olive oil.
- Spread tortilla on work surface. On half of each tortilla, spread refried beans and vegetables; top with fish.
- Place in heated pan and sprinkle 1/2 cup cheese on other half of tortilla. Heat until cheese is melted and tortilla is lightly crispy. Fold cheese side over vegetable side and remove to plate.
- Using serrated knife, cut each tortilla into four pieces. Serve with Cilantro-Lime Sour Cream.
- To make Cilantro-Lime Sour Cream: In small bowl, mix all ingredients until combined.
Photo courtesy of Getty Images (Roasted Vegetable Lasagna and Catfish Quesadilla with Cilantro-Lime Sour Cream)
Photo courtesy of Uncle Ben’s (Easy Thai Chicken Satay and Rice Salad)
When busy weeknights leave little opportunity for extravagant meals, bring the family together with a simpler recipe that provides just as much tasty flavor, such as these Turkey Potato Dinner Wraps. Requiring just 15 minutes of prep and 15 minutes of cook time, a half-hour is all you need to create an enjoyable meal for all. Find more quick dinner recipes at eatwisconsinpotatoes.com.
Turkey-Potato Dinner Wrap
- 3/4 pound Russet potatoes* cut into 1/2-inch pieces
- 1 tbsp water
- 1 tbsp canola oil
- 3/4 pound ground lean turkey
- 1 large carrot shredded
- 1/3 cup sliced green onions with tops
- 1 can Tomato sauce 8 ounce can
- 2/3 cup shredded Cheddar cheese
- 1 tsp dried Italian herb seasoning or basil
- Salt and pepper to taste
- 4 large whole wheat or high fiber tortillas
- 1 light sour cream
- Place potatoes in microwave-safe bowl; sprinkle with water. Cover, venting one corner. Microwave on HIGH 5 to 8 minutes just until potatoes are tender. (Time will depend on wattage of your oven.)
- Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add and break up turkey; cook 5 minutes, tossing occasionally. Mix in carrot; cook 2 minutes. Add potatoes and onions; cook and toss 2 minutes. Reduce heat to medium; mix in tomato sauce, cheese, and herbs.
- Cook, stirring occasionally, 4 to 5 minutes until mixture is hot and most of sauce is absorbed. Season with salt and pepper. On work surface, lay out tortillas. Place 3/4 cup hot turkey mixture on each; fold and roll up as for burritos.
- Cut in halves and place on serving plates. Accompany with sour cream, if desired.
(Family Features) The holiday season is here, giving families an opportunity to spend quality time together in the kitchen. Engage little ones by involving them in the process and teaching them some lifelong kitchen skills while having fun.
Taking part in something as important as holiday meal prep not only reinforces confidence, but also can help teach crucial skills like math, science and reading.
Encourage your family to cook together in the kitchen, turning cooking time into family time, with these tips from Uncle Ben’s “Ben’s Beginners” campaign.
- Have Kids Set the Table. During the holidays, dinner becomes a much bigger event. With family members visiting, the dinner table can get quite crowded. Convince your kids to help set the table by putting out utensils, plates and napkins. It’s a simple task to get children of any age involved in family routines.
- Let Them Stir. Give those fidgety fingers something to do by letting kids stir room-temperature ingredients. Mashed potatoes, stuffing and gravy all typically require mixing.
- Get Clean. Use this time to teach food safety as your children help you scrub produce. As a bonus, it also helps reinforce washing hands, too.
- Count on the Counter. Put your kids to the test to help count and measure ingredients as you add them to the recipe.
- Rock ’n’ Roll. Blast some fun holiday tunes. This can help hold kids’ attention while working.
- Share the Holiday Cheer. Make every moment sharable by staging the final product for a quick photo shoot. Encourage your little ones to show off what they helped make and capture their proud moments in the kitchen.
- Have Fun. Dress for the occasion with matching aprons and chefs’ hats. Tweak recipes to embrace your family’s interests and make dinner something to smile about.
The holidays are all about spending quality time with loved ones. Although it may feel as if too much time is spent in the kitchen, cooking time can become memorable family time when the whole gang is involved. For more tips and tricks on getting kids in the kitchen, and for recipes the entire family can cook together, visit beginners.unclebens.com.
Prep time: 30-45 minutes
- 1 box Uncle Ben’s Long Grain & Wild Rice, Original Recipe
- 2 1/4 cups water
- 2 tablespoons unsalted butter, divided
- 2 cups chopped leeks (white parts only)
- 1/2 cup orange juice
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped fresh sage
- 1 large clove garlic, passed through press
- salt, to taste
- pepper, to taste
- 1/8 teaspoon ground cinnamon
- In 2-quart saucepan, add rice and spice packet, water and 1/2 tablespoon butter. Bring to boil, cover and reduce heat to simmer. Cook 25 minutes.
- In large skillet, melt remaining butter. Add leeks and cook over medium heat 15 minutes, stirring, until soft and golden. Add orange juice, lemon juice, sage and garlic. Cook over high heat 2 minutes, stirring constantly. Add cooked rice to skillet and stir 1 minute until rice is hot. Add salt and pepper, to taste, and cinnamon.
Photo courtesy of Getty Images
Source: Uncle Ben’s
(Family Features) Cooks today crave new food inspiration, creative recipes and flavorful dishes, and they want it all at a great price. Whether you’re trying one of the year's hottest cooking trends or serving up a spread for a holiday celebration, pork offers an affordable variety of cuts and flavor profiles to help inspire every occasion.
This season, the National Pork Board is teaming up with leading chefs from across the country –Matt Abdoo, Adam Sappington and Jose Mendin – to discover their favorite pork dishes, the techniques behind them and how pork inspires their creativity in the kitchen.
Chef Mendin is a five-time James Beard semi-finalist and founding partner and chef at Pubbelly Noodle Bar, an Asian-inspired gastropub in Miami. In his Honey Balsamic-Glazed Ham recipe, pineapple combines with honey and balsamic vinegar for a flavorful centerpiece that's easily paired with smashed potatoes.
Visit PorkBeinspired.com for more pork cooking inspiration this holiday season.
Honey Balsamic-Glazed Ham with Smashed Potatoes
Recipe courtesy of Jose Mendin, Pubbelly Noodle Bar, on behalf of the National Pork Board
Prep time: 15 minutes
Cook time: 1 hour, 20 minutes
- 1 3-pound boneless ham, netting removed and casing trimmed off
- 1/2 cup water
Honey Balsamic Glaze:
- 1 can (8 ounces) crushed pineapple (2/3 cup pineapple, 1/3 cup juice)
- 1/2 cup honey
- 1/2 cup balsamic vinegar
- 2 tablespoons unsalted butter
- 2 tablespoons soy sauce
- 1/2 teaspoon finely chopped fresh thyme (or 1/4 teaspoon dried thyme)
- 1/2 teaspoon freshly ground black pepper
- 3 pounds small red potatoes, scrubbed but unpeeled
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley (or 1 1/2 teaspoons dried parsley)
- Make the Honey Balsamic Glaze: In a small heavy saucepan, bring ingredients to a boil over high heat, stirring often. Reduce the heat to low and simmer, stirring often, until the liquid is reduced by about half, 7-10 minutes. Transfer to small bowl and let cool to room temperature.
- Preheat oven to 350° F. Using a sharp knife, score ham in a crosshatch pattern. Place ham in roasting pan and add 1/2 cup water. Cover tightly with aluminum foil. Bake for 30 minutes. Uncover and spread half of the glaze over the ham, forcing it into the scored cuts. Bake for 15 minutes. Repeat with remaining glaze and bake until a meat thermometer inserted into the center of the ham reads 140° F, about 15 minutes more. If necessary, to keep glaze from scorching, tent ham with aluminum foil. Let stand at room temperature for 10 minutes before slicing.
- Make the Smashed Potatoes: After about 30 minutes of baking the ham, place potatoes in large saucepan and add enough cold, salted water to cover by 2 inches. Cover saucepan and bring to a boil over high heat. Uncover and reduce heat to medium. Cook until tender, about 20 minutes. Drain well and return potatoes to saucepan. Add butter, oil, salt and pepper, and crush with a large fork then stir in the parsley. Partially cover with the lid to keep warm.
- Slice the ham crosswise and serve with the smashed potatoes.
(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