recipes

Main Dishes 10 August 2015

Five Star Meals From Your Kitchen

Pan Sautéed Chicken With Vegetables and Herbs
Butternut Squash Soup With Sage
Butter and Herb Salmon Cakes
Four-Cheese Potato-Stuffed Mushrooms

(Family Features) - In the restaurant world, professional chefs can afford to spend hours on their culinary creations. When they come home after a long day, however, even the most passionate cooks tend to relish a few cooking shortcuts. From simple recipes to pantry essentials, there are a variety of tips and tricks that home cooks can add to their repertoire, too.

Timesaving products, such as prepared stock and mashed potatoes, allow home cooks to replicate restaurant-quality dishes without spending all day over a hot stove. Here are a few recipes that are easy to prepare, but rich with flavor.

For an elegant main course, try Pan Sautéed Chicken With Vegetables and Herbs. This moist, flavorful dish gets its richness from Swanson chicken stock. Or trade in the traditional salmon filet for savory Butter and Herb Salmon Cakes. Made with cayenne, tarragon, garlic and Idahoan Butter and Herb Mashed Potatoes, these cakes are a cinch to prepare, but friends and family will think you ordered in.

Butternut Squash Soup With Sage is a show-stopping first course that is accented with the flavors of sweet apples and sage. For an appetizer that will please a crowd, try Four-Cheese Potato-Stuffed Mushrooms.

For more easy entertaining recipes, visit www.swansonstock.com and www.idahoan.com.

Pan Sauteed Chicken with Vegetables and Herbs

Pan Sautéed Chicken With Vegetables and Herbs

Ingredients
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon paprika
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 4 bone-in chicken breast halves
  • 2 small red onions, cut into quarters
  • 1 pound new potatoes, cut into quarters
  • 8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1 inch
  • 1 1/2 cups Swanson chicken stock
  • 3 tablespoons lemon juice
  • 1 tablespoon chopped fresh oregano leaves
  • 1 tablespoon chopped fresh thyme leaves
Preparation
  1. Heat oven to 350°F. Combine black pepper, paprika and flour in small bowl. Coat chicken with flour mixture.
  2. Heat the oil in 12-inch oven-safe skillet over medium-high heat. Add chicken and cook until it's well browned on all sides. Remove chicken from skillet.
  3. Add onions and potatoes to skillet and cook for 5 minutes. Add carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
  4. Bake at 350°F for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.
Preparation Time

20 minutes

Cook Time

1 hour

Serves

Servings 4

Butternut Squash Soup With Sage

Butternut Squash Soup With Sage

Ingredients
  • 1 tablespoon vegetable oil
  • 2 1/2 pounds butternut squash, peeled and seeded and cut into 1-inch cubes
  • 2 medium Granny Smith apples, cored and sliced
  • 1 large onion, chopped
  • 1 tablespoon sugar
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 3 cups Swanson chicken broth (regular, Natural Goodness or Certified Organic)
  • 1 tablespoon butter OR margarine
  • 12 fresh sage leaves
Preparation
  1. Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and cayenne pepper. Cook and stir 2 minutes.
  2. Add broth. Heat to a boil. Cook over low heat 10 minutes or until squash is tender.
  3. Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.
  4. Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.
Preparation Time

20 minutes

Cook Time

25 minutes

Serves

Servings 4

Butter and Herb Salmon Cakes

Butter and Herb Salmon Cakes

Ingredients
  • 4 cups water
  • 1 1/2 lemons
  • 1 10 to 12-ounce salmon filet
  • 1/3 cup celery, finely diced
  • 1/3 cup onion, finely diced
  • 3 teaspoons mayonnaise
  • Pinch of cayenne pepper
  • 3/4 teaspoon tarragon
  • 1/2 teaspoon garlic
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 4-ounce pouch Idahoan Butter and Herb Mashed Potatoes, dry
  • Canola oil
Preparation
  1. In a medium pot, boil 4 cups water with the juice of the lemons, placing one lemon half in the water. Reduce heat to a simmering boil. Poach salmon filet in water by cooking, covered, for 7 to 10 minutes, or until done. Remove with spatula. Set aside to cool.
  2. When salmon is cool, combine with celery, onion, mayonnaise, cayenne, tarragon, garlic, dry mustard, salt and black pepper in large bowl and mix well. Add dry potatoes slowly while mixing until everything is moist.
  3. Form patties and cook in preheated canola oil in a large skillet on medium-high heat until both sides are brown (3 minutes per side).
  4. Serve hot.
Preparation Time

15 Minutes

Cook Time

15 Minutes

Serves

Servings 6

Four-Cheese Potato-Stuffed Meatballs

Four-Cheese Potato-Stuffed Mushrooms

Ingredients
  • 1 4-ounce package Idahoan Four Cheese Mashed Potatoes
  • 12 large mushrooms or 18 medium mushrooms
  • 3 tablespoons butter, margarine or olive oil
  • 3 tablespoons chopped chives
  • 3/4 teaspoon salt
Preparation
  1. Preheat oven to 450°F.
  2. Prepare potatoes as package directs.
  3. Remove stems from mushrooms; chop stems and set aside. Carefully scoop out center of each mushroom cap with a spoon, leaving 1/2-inch shell.
  4. Melt butter in 10-inch skillet over medium heat. Add chopped mushroom stems and cook 3 minutes or until tender. Remove from heat and stir in mashed potatoes, 2 tablespoons chives and salt.
  5. Fill each mushroom cap with potato mixture, mounding it slightly. Bake 10 minutes or until potatoes are lightly golden. Sprinkle mushrooms with remaining 1 tablespoon chives.
Preparation Time

15 minutes

Cook Time

15 minutes

Serves

Servings 12

Source

Swanson Broth
Idahoan Potatoes

Appetizers & Sides 10 August 2015

Taco Rice and Beans

Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 package (1.25 ounces) Ortega Taco Seasoning Mix
  • 1 cup water
  • 1 can (15 ounces) black beans, drained
  • 2 cups cooked rice
  • 1/4 cup Ortega Thick & Chunky Salsa
Preparation
  1. In skillet, heat oil over medium heat. Add onion; cook 3 minutes. Add taco seasoning mix and water. Stir until combined and slightly thickened. Add beans, rice and salsa; stir. Cook 5 minutes more or until contents are heated through.
Preparation Time

5 minutes

Start to Finish Time

15 minutes

Serves

Serves 4

Notes, Tips & Suggestions

Photos copyright (c) 2008 Publications International, Ltd. Used by permission.

Source

Ortega

Appetizers & Sides 10 August 2015

Mexican Fiesta Dip

Ingredients
  • 2 (16-ounce) can Goya black beans, drained and rinsed
  • 1 (14.25-ounce) can Muir Glen diced tomatoes no salt added
  • 2 (11-ounce) cans Del Monte Golden Sweet Whole Kernel Corn no salt added, drained
  • 1 (4.5-ounce) can Old El Paso green chilies chopped, drained
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon Tabasco pepper sauce
  • 1 large ripe avocado, peeled, pitted and diced
  • 2 tablespoons fresh chopped cilantro
  • Baked tortilla chips
Preparation
  1. In large bowl combine black beans, diced tomatoes with liquid, corn, green chilies, olive oil, vinegar, salt and Tabasco. Cover and refrigerate 3-4 hours, stirring occasionally.
  2. To serve, stir in avocado and cilantro to mix well. Serve with tortilla chips.
Source

Can Manufacturers Institute

Main Dishes 10 August 2015

Top Brat

Gorgonzola Mustard
Southern Roadhouse Barbecue Topping
Sweet and Hot Tropical Salsa for Brats

(Family Features) - We all seem to thrive on competition these days. Any channel surfer can find reality shows in which folks are trying to be the next survivor on a deserted island, rock star, celebrity chef or TV design guru. But nothing can beat the real life drama in your own backyard when brats vie for "top brat" awards.

First of all, choose the brat that consumers found to be the tastiest of all grillable meats in a recent taste test. Served hot and plump off the grill, alone on a bun or tortilla, this brat's robust flavor is more than delicious all by itself. But when you're in the mood to play with your food, top your brat with a favorite condiment, relish, salsa or slaw.

Top that juicy grilled brat with pickles and onions, mustard or ketchup. Go German with sauerkraut, Southern with a tangy barbecue topping, or even Hawaiian with pineapple and papaya. As long as you grill your brat so that it's plump and juicy, the topping you choose is only going to add style points. So, top that!

Check out johnsonville.com for great recipes and more!

Are You a Grillin' Guru?

You can be, by following Johnsonville's Tips for Grilling Success.

  1. Use a clean grill. Repeated grilling causes excessive residue buildup on the grill rack and hull. An occasional cleaning will help to reduce flare-ups. Besides, your grill is a special gathering place for friends and family. Got to keep up appearances.
  2. It's OK to pre-cook. Know that it's OK to pre-cook brats. One may simmer the links in a pan of broth, or a beer and onion blend, for 8 to10 minutes prior to placing them on the grill (it's okay to dump the beer when you're done ... really, it is).
  3. Cook slow, on low heat, keeping grill covered. If you're using a charcoal grill, spread out the gray/white, hot coals in a single layer. Your charcoal grill is perfect for brats if you can hold your palm near the grill for 5 to 6 seconds before it gets uncomfortable. On a gas grill, start the flame at a medium setting, and when the sausage juices start to flow, reduce heat to low. A lid on the grill helps to minimize the flame, too.
  4. Avoid high flames! First, move the brats to safety. Raging blazes cause injury to sausage and your neighbors probably won't enjoy the sirens. Keep a spray-bottle filled with water handy to douse small flames while grilling. A garden hose would be overkill.
  5. Turn the brats every five minutes or so. Use tongs, never a fork ... EVER! A fork can puncture a link and release that great taste and savory flavor. Tongs keep the links intact, and make 'em easier to turn.

Know when your brats are done cooking, which is:

  • about 25 to 30 minutes using the above guidelines.
  • when they're golden-brown and look appetizing, not charred to a crisp. "Burning" is not "grilling"!
  • when a meat thermometer probe inserted into the link reads 160°F. (Of course, a Master Griller would never be seen doing this.)

Gorgonzola Mustard

Gorgonzola Mustard

Ingredients
  • 1 tablespoon butter
  • 3 garlic cloves, finely minced
  • 1 tablespoon coarsely cracked black pepper
  • 1 bottle (12 ounces) dark beer
  • 4 ounces Gorgonzola cheese, crumbled
  • 1 cup stone ground mustard
Preparation
  1. In skillet, melt butter.
  2. Add garlic and sauté over low heat until tender. Add pepper and beer; bring to boil.
  3. Reduce heat and gradually add cheese; stirring until melted. Continue to cook and stir until mixture is reduced by 1/3.
  4. Remove from heat. Add mustard; stir until blended. Pour into storage container. Refrigerate until ready to serve as a condiment to grilled brats.
Serves

Yield: 2 cups.

Notes, Tips & Suggestions

Grilling suggestion: Blend 1 cup Gorgonzola mustard with 1/3 cup dark beer. Use as brushing or basting sauce for brat kabobs, whole brats or vegetables when grilling.

Southern Roadhouse Barbecue Topping

Southern Roadhouse Barbecue Topping

Ingredients
  • 3 tablespoons olive oil
  • 1 large onion, cut into 1/4-inch slices
  • 3 garlic cloves, thinly sliced
  • 1 cup barbecue sauce
  • 1 cup prepared coleslaw dressing
  • 1 package (16 ounces) cabbage slaw
Preparation
  1. In skillet, heat oil. Sauté onion and garlic until translucent and slightly brown. Remove from heat, cool slightly.
  2. In small bowl, combine onion mixture with barbecue sauce and coleslaw dressing. Pour over cabbage slaw and toss lightly to coat.
  3. Refrigerate until ready to serve as topping with grilled brats.
Serves

Yield about 5 cups

Sweet and Hot Tropical Salsa for Brats

Sweet and Hot Tropical Salsa for Brats

Ingredients
  • 1/2 cup cider or rice vinegar
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 garlic cloves, finely minced or pressed
  • 1 1/2 teaspoons crushed red pepper flakes
  • 3/4 cup diced papaya
  • 1/2 cup diced sweet onion
  • 1/2 cup diced mango
  • 1/2 cup unsweetened pineapple tidbits, drained
  • 1/2 cup diced sweet red roasted peppers, drained
  • 2 green onions, finely sliced
  • 1 tablespoon minced fresh cilantro
  • 1/2 teaspoon hot pepper sauce
  • 1/8 teaspoon Chinese 5 spices
Preparation
  1. In small saucepan, combine vinegar, sugar and salt; bring to boil.
  2. Reduce heat, add garlic and pepper flakes; continue to simmer 1 minute. Remove from heat, cool to room temperature.
  3. In bowl, combine remaining ingredients. Pour vinegar mixture over fruit; toss lightly. Refrigerate until ready to serve as condiment to grilled brats.
Serves

Yield 3 cups

Source

Johnsonville

Appetizers & Sides 10 August 2015

Southwestern Roasted Vegetables

Roasted vegetables with taco seasoning mix turns a simple selection of vegetables into a trouble-free Southwestern side.

Ingredients
  • 4 cups peeled, cubed sweet potatoes (yams), cut in 1-inch cubes
  • 1 1/2 cups zucchini, cut into small chunks
  • 1 small red onion, cut into small chunks
  • 1 6-ounce package portabella mushroom slices, halved
  • 2 tablespoons olive oil
  • 3 tablespoons reduced-sodium taco seasoning mix (about half a 1.25-ounce packet)
  • Salt to taste (optional)
Preparation
  1. Preheat oven to 425°F. Coat baking sheet with nonstick cooking spray or line with foil.
  2. In large bowl, combine sweet potatoes, zucchini, onion and mushrooms. Toss with olive oil to coat. Sprinkle with taco seasoning and spread vegetables on baking sheet.
  3. Bake 40 minutes, shaking pan every 15 minutes, until vegetables are tender and roasted.
Nutrition

Calories: 110
Total Fat: 4g
Cholesterol: 0mg
Protein: 2g
Carbohydrates: 17g
Sodium: 209mg

Serves

Makes 8 1/2-cup servings

Notes, Tips & Suggestions

Terrific Tidbit:
Pop any leftovers into a soup pot with some chicken broth for a terrific Southwestern vegetable soup.

This recipe is from "Holly Clegg's Trim & Terrific(tm) Diabetic Cooking" (American Diabetes Association, $18.95). For more recipes, visit www.hollyclegg.com.

Source

Louisiana Sweet Potato Commission

Appetizers & Sides 10 August 2015

Greek Pasta Salad

Ingredients

Sun-Dried Tomato Salad Dressing

  • 3/4 cup sun-dried tomatoes, drained or rehydrate if dry
  • 2/3 cup olive oil
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons capers
  • 3 cloves garlic
  • 3 tablespoons Kikkoman Rice Vinegar

Salad

  • 1/4 cup Kikkoman Thai Style Chili Sauce
  • 4 cups rotini pasta, cooked
  • 1/2 cup cucumber, peeled and seeded
  • 1 cup cherry tomatoes
  • 1 cup green bell pepper strips
  • 1 4-ounce package feta cheese, crumbled
  • 1 3.8-ounce can black olives, sliced and drained
  • 3/4 cup chopped green onions
  • 1/2 tablespoon chopped dill weed
Preparation
  1. For dressing, whisk together sun-dried tomatoes, olive oil, basil, capers, garlic and rice vinegar. Set aside.
  2. For salad, whisk together 1 cup salad dressing and chili sauce, set aside. In large bowl, combine pasta and remaining ingredients, tossing to combine. Serve with salad dressing.
Serves

Servings 6

Source

Kikkoman

Appetizers & Sides 07 August 2015

Meatball Hors D'oeuvres

 
Ingredients
  • 1 pound ground beef
  • 2 egg yolks
  • 1/3 cup dry bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons chopped parsley
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon oregano
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped stuffed olives
  • 1/4 cup olive oil
Tangy Barbecue Sauce
  • 1 1/4 cups packed brown sugar
  • 1 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons vinegar
  • 1 cup strong coffee
  • 1/2 cup finely chopped onion
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
Preparation
  1. Place ground beef, egg yolks, bread crumbs, Parmesan cheese, parsley, garlic salt, oregano, pepper and olives in bowl of electric stand mixer. Attach flat beater to mixer. Turn to low and mix for 1 minute.
  2. Form mixture into 30 (1-inch) balls and fry in olive oil until well browned. Drain on paper towels. Warm Tangy Barbecue Sauce and pour over meatballs. Serve warm from chafing dish.
  3. Tangy Barbecue Sauce (Makes 2 cups) - Combine all ingredients in a heavy saucepan. Mix well and cook over medium heat 10 minutes, stirring occasionally. Reduce heat and simmer 30 minutes. Cool sauce and store covered in refrigerator until needed.
Serves

Makes 30 meatballs

Source

KitchenAid

Appetizers & Sides 06 August 2015

Rustic Grilled Potatoes

Ingredients
  • 3 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano or 1 table-spoon chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds (about 3 large) unpeeled russet potatoes, cut into 1/2-inch-thick slices
Preparation
  1. Combine oil, garlic, oregano, salt and pepper in large bowl.
  2. Add potato slices and turn to coat. Grill potatoes for 16 to 18 minutes or until cooked through and nicely browned, turning once.
Preparation Time

5 minutes

Cook Time

18 minutes

Serves

Makes 4 servings

Source

California Avocado Commission

Sutter Home Winery

Tabasco/McIllhenny Company

United States Potato Board

About Us

We love cooking, eating, and connecting with people from around the world.

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.