recipes

Meal Ideas 25 April 2018

Festive Fiesta Flavors

Serve up some spice with fun party dishes

(Family Features) Make your next fiesta one to remember with colorful decor, festive touches and, perhaps most importantly, unique and mouthwatering recipes that bring guests back for seconds.

To achieve the ideal flavors of a fiesta done right, try bringing something new to the table with recipes like these party-pleasing Tortilla Pizzas for a special main dish, crunchy and refreshing Coleslaw with Green Chile Dressing on the side and, for a decadently unique dessert, Jalapeno Brownies.

These party-perfect recipes can help you take flavors to new heights while adding a kick of spice when you incorporate quality ingredients like Rio Luna Organic Peppers. The peppers are cultivated by a company with more than three decades of experience. They manage the whole pepper process from annual seed selection to grower partnerships, cultivation and packing.

Available in four spicy varieties – Diced Jalapenos, Nacho Sliced Jalapenos, Diced Green Chiles and Large Chopped Green Chiles – you can add a pop of peppers to your next celebration. Because the peppers are organic certified, non-GMO, fat free, cholesterol free, low calorie and kosher, you’ll be able to pack an extra punch of spice without serving up unnecessary ingredients.

Tantalizing Toppings For Tasty Tacos

When it comes to supplying fiesta foods that fit almost anyone’s taste, tacos are a go-to party favorite. That is because it can be fun for party-goers to customize their own tacos while making food prep easier and less hands-on for hosts who don’t want to spend a lot of time in the kitchen.

However, trying to list all the possible taco-topping options can be an overwhelming task for many hosts. Along with your choice of taco filling, consider these toppings when building the perfect taco bar at your next fiesta:

  • Shredded cheese
  • Sour cream
  • Beans (black, pinto or refried)
  • Salsa
  • Shredded lettuce
  • Rice
  • Rio Luna Organic Peppers
  • Chopped tomatoes
  • Chopped onions
  • Diced avocado or guacamole
  • Sliced black olives
  • Corn
  • Cilantro
  • Lime wedges

To find more ways to spice up your fiestas as well as everyday recipes, visit riolunapeppers.com/our-meals, and find Rio Luna Organics on Facebook and Instagram.

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Tortilla Pizzas

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4

  • 4          flour tortillas (8 inches)
  • 1          can (15 ounces) refried black beans
  • 4          fresh plum tomatoes, chopped
  • 1          can (4 ounces) Rio Luna Organic Nacho Sliced Jalapenos, drained
  • 1 1/3    cups shredded Mexican cheese blend
  • 1          tablespoon chopped fresh cilantro
  • chipotle-ranch dressing (optional)
  1. Heat oven to 400° F.
  2. Bake tortillas directly on oven rack 2 minutes. Cool. Spread 1/4 cup beans onto each tortilla. Top evenly with tomatoes, jalapenos and cheese.
  3. Bake 8 minutes, or until cheese is melted. Sprinkle with cilantro just before serving.

Tip: For added flavor, drizzle pizzas with chipotle-ranch dressing.
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Jalapeno Brownies

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 16

  • 1/2       cup vegetable oil
  • 1          cup sugar
  • 2          eggs
  • 1          can (4 ounces) Rio Luna Organic Diced Jalapenos, pureed
  • 1          teaspoon vanilla
  • 1/2       cup, plus 3 tablespoons, all-purpose flour
  • 1/3       cup cocoa powder
  • 1/4       teaspoon baking powder
  • 1/4       teaspoon salt
  • powdered sugar (optional)
  1. Heat oven to 350° F.
  2. In medium bowl, whisk oil, sugar, eggs, jalapenos and vanilla until blended.
  3. In separate bowl, combine flour, cocoa powder, baking powder and salt; add to egg mixture. Mix just until combined. Pour into greased 8-by-8-inch baking pan.
  4. Bake 15-20 minutes, or until brownies pull away from sides of pan easily. Cool in pan on wire rack.

Tip: Dust with powdered sugar before serving for added flavor and enhanced presentation.
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Coleslaw with Green Chile Dressing

Prep time: 20 minutes
Servings: 6

  • 1 1/2    cups mayonnaise
  • 1          cup sour cream
  • 3/4       cup Rio Luna Organic Diced Green Chiles, drained
  • 6          tablespoons apple cider vinegar
  • 2          tablespoons Dijon mustard
  • 2          tablespoons Sriracha sauce
  • 2          tablespoons agave nectar
  • 2          cups shredded napa cabbage
  • 1          cup shredded red cabbage
  • 1          cup shredded carrots
  • 1/2       cup thinly sliced white onions
  • 2 1/4    teaspoons kosher salt, plus additional, to taste
  • 1/2       teaspoon ground black pepper, plus additional, to taste
  1. In medium bowl, whisk mayonnaise, sour cream, chiles, apple cider vinegar, Dijon mustard, Sriracha and agave nectar until well blended.
  2. In large bowl, combine napa cabbage, red cabbage, carrots, onions, salt and pepper. Add mayonnaise mixture; toss until well coated. Season with additional salt and pepper, if desired, to taste.

Tip: Coleslaw can be prepared ahead of time and refrigerated up to 1 day. Toss before serving.

Source: Rio Luna

Meal Ideas 09 August 2017

Spice Up School Days

(Family Features) Busy school days demand meals that can match the pace of life. A Mexican-themed meal is a sure way to keep things festive and lively around the family dinner table.

Not only does a meal centered on Mexican-style foods let you spice up your menu, it also allows for plenty of personalization so even the pickiest of palates can be satisfied. That means less time for preparation and more time spent together.

Put a fresh twist on your next school-night fiesta with these ideas:

  • An ethnically-inspired meal is a great opportunity to encourage kids to try out new flavors and experiment with foods they wouldn't normally eat. Sample variations of classic salsas, incorporate seasonal ingredients like jicama and diced sweet peppers to freshen up your dishes or put a spicy spin on a classic Italian favorite by creating Mexican-inspired stuffed shells.
     
  • Get creative with proteins. Chicken and beef are common options, but heart-healthy fish and shrimp are also great candidates for a Mexican-style meal. Pork is another good choice for many Mexican dishes, and beans provide an excellent source of added protein, along with some flavor variety.
     
  • Mex-up your taco night. Try an alternative to the traditional corn shell with an option like Ortega Good Grains Taco Shells, crafted with artisanal blends of real corn, unique grains and ingredients baked into each shell. They're made with whole kernel corn, giving them an authentic taste and a distinctive flavor, aroma and texture.
     
  • Keep things kid-friendly and fun by focusing on finger foods. A large taco can be difficult for little hands to handle, but a street taco portion, a chimichanga or even nachos are more hands-on.
     
  • Look for fun toppings that add an extra crunch. For example, new Ortega Crispy Taco Toppers, lightly breaded slices of real jalapeno or onion, provide a bold kick and are the perfect finishing touch for tacos, salads and even Mexican-style burgers.
     
  • Don't forget dessert. No meal is complete without a sweet treat, such as a churro, flan, empanada or sopapilla. Many of these favorites can be prepared ahead of time so you can simply cook and serve for a perfect ending to your family fiesta.

Find more mealtime inspiration like these recipes, perfect for the busy back-to-school season, at ortega.com, or find Ortega on Facebook, Instagram and Pinterest.

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Slow Cooked "Pulled" Chicken Tacos

Prep time: 5 minutes
Cook time: 2 hours
Servings: 5

  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 bottle (8 ounces) Ortega Chipotle Taco Sauce
  • 1/2 cup chicken stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (10 shells) Ortega Good Grains White Corn with Chia Taco Shells, warmed
    taco toppings
  1. In medium pan, combine chicken, taco sauce, chicken stock, salt and pepper, and cook on low, covered, approximately 2 hours, or until internal temperature of chicken reaches 165° F. Remove chicken from pan and shred using two forks.
  2. Turn heat to medium-high and reduce cooking liquid into thick sauce, cooking 3-5 minutes and stirring occasionally.
  3. Remove from heat and combine sauce with shredded chicken.
  4. Serve in taco shells with desired taco toppings.

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Baja Chicken Pizza

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 5

  • 4 boneless, skinless chicken breasts, about 1 pound
  • 1 bottle (8 ounces) Ortega Green Taco Sauce
  • 1 can Ortega Vegetarian Refried Beans
  • 3/4 cup Ortega Homestyle Salsa (any variety)
  • 1 Mama Mary's prepared pizza crust
  • 1 red bell pepper, diced
  • 1 can (4 ounces) Ortega Diced Green Chiles
  • 1 bag (8 ounces) Mexican-style shredded cheese
  • 1 bottle (8 ounces) Ortega Original Taco Sauce (any variety)
  • 1 bag Ortega Crispy Onion Taco Toppers
  1. In large bowl or re-sealable plastic bag, combine chicken breasts with green taco sauce. Stir or shake to coat. Marinate at least 30 minutes or up to 2 hours.
  2. Heat oven to 350° F.
  3. Bake chicken 15-20 minutes, or until internal temperature reaches 165° F.
  4. Let chicken cool 10 minutes then cut into small cubes.
  5. In medium bowl, combine refried beans and salsa.
  6. Transfer prepared pizza crust to baking sheet.
  7. Spread bean mixture over dough, leaving 1/4 inch at edges for crust.
  8. Top with peppers, green chiles, chicken and cheese. Bake 10-15 minutes, or until crust is golden brown and cheese is melted.
  9. Top with taco sauce and crispy onion toppers then serve.

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Mexican Style "Totchos"

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 5

  • 1 package (32 ounces) tater tots
  • 1 1/2 pounds ground beef
  • 1 packet Ortega Taco Seasoning
  • 1cup water
  • 16 ounces shredded cheddar cheese
  • 2 medium tomatoes, diced
  • 1 container (16 ounces) sour cream
  • 1 bag Ortega Crispy Jalapeno
  • Taco Toppers
  1. Prepare tater tots according to package directions.
  2. Heat medium skillet over medium heat. Cook ground beef 4-5 minutes until browned, using wooden spoon to break into small pieces. Add taco seasoning and water. Cook until water evaporates and sauce is thickened.
  3. Top hot tater tots with cooked ground beef and cheese, and broil in oven 5 minutes.
  4. Top with tomatoes, sour cream and crispy jalapeno toppers, and serve immediately.

Source: Ortega

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

7-Layer Taco Dip

Ingredients
  • 1 pound Bob Evans Original roll sausage
  • 1 can (16 ounces) refried beans
  • 1 can (4.5 ounces) chopped green chiles
  • 1 package (1.25 ounces) taco seasoning mix
  • 1 container (16 ounces) sour cream
  • 1 jar (11 ounces) salsa
  • 1 can (6 ounces) sliced black olives
  • 1 large tomato, diced
  • 1 bunch green onions, chopped
  • 2 cups (8 ounces) shredded Mexican cheese blend
  • Tortilla chips
Preparation
  1. In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix.
  2. Spread sausage mix into 7 x 11-inch serving dish. Top with sour cream, then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese.
  3. Serve immediately with chips. Refrigerate leftovers.
Preparation Time

15 minutes

Cook Time

10 minutes

Serves

8 servings

Notes, Tips & Suggestions

Whether you're hosting a watch party, or headed to a tailgate, having the right foods for the big game is crucial. Use these appetizer, side dish and dessert ideas to kick game time up a notch and try this recipe for a delicious dip that will be the hit of the season.

Source

Bob Evans

Seafood 07 August 2015

Baja Fish Tacos With Mango Salsa

The warmer temperatures call for a menu that's light and healthy, but with a uniquely tropical flavor. For an easy, casual entrée with a beachy feel, Baja Fish Tacos and Mango Salsa are sure to please.

Mango Salsa

  • 2 large ripe mangos, peeled, pitted and chopped
  • 1/4 cup minced red bell pepper
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh cilantro
  • 2 green onions, sliced (green tops only)
  • 1 small jalapeño pepper (stem, seeds and membranes removed)

Tacos

  • 1 pound cod fillets, rinsed and patted dry
  • 1 teaspoon chili powder
  • 1/2 teaspoon each: ground cumin, Mexican oregano and garlic salt
  • 8 corn tortillas, warmed
  • 2 cups shredded green or red cabbage
  • 1/2 cup crumbled Cotija cheese (may substitute shredded Monterey Jack)
  1. Preheat oven to 425° F.
  2. Stir together all salsa ingredients in medium bowl; set aside.
  3. Place cod on 2 large sheets of parchment paper.
  4. Stir together dry seasonings in small bowl and sprinkle over cod. Bring edges of parchment paper together and fold twice. Fold ends under to enclose fish. Place packets on baking sheet and bake 15 to 18 minutes. Open packets carefully to let steam escape.
  5. Place equal amounts cod in each tortilla and top with cabbage, cheese and mango salsa.
Preparation Time

20 minutes

Cook Time

15 to 20 minutes

Serves

Makes 4 to 6 servings

Notes, Tips & Suggestions

Pair with Mirassou Monterey County Riesling

Source

Mirassou Winery
National Mango Board

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

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