recipes

Meal Ideas 20 June 2022

Time-Saving Weeknight Meal Solutions

(Family Features) Whether it’s long days at the office, calendars full of social commitments or evenings spent enjoying your little ones’ extracurricular activities, it’s easy to find yourself short on time to spend in the kitchen. Calling on quick and easy mealtime solutions can be just what your family needs to ensure dinners together are always on the menu.

Start with a versatile base ingredient that can be used in a variety of recipes from snacks and appetizers to main courses and sides. For example, you can add protein-packed Success Boil-in-Bag Tri-Color Quinoa to your pantry for a good source of fiber in meals to keep your family moving.

Enjoy its light, nutty flavor in a twist on Taco Tuesdays with these Baja Fish Taco Bowls, a deconstructed take on classic fish tacos that swap out the tortilla for quick-cooking quinoa mixed with nutrient-dense kale and drizzled with a zesty lime and yogurt crema. As a tasty way to encourage kiddos to eat fish and veggies, it can also help you add hearty whole grains to the weekly menu while savoring a lighter version of traditional Baja sauce.

These delicious, bite-sized Beef and Quinoa Meatballs provide a perfect meal prep option for families as they can be mixed and matched with your loved ones’ favorite sides from rice to steamed veggies. Adding quinoa to your meatballs is a quick upgrade of plant-based protein that adds flavor to every bite.

Baked in marinara sauce and topped with mozzarella cheese, they’re simple to put together before tossing in the oven for an easy weeknight solution. Another tasty hack: turn this dish into kid-friendly sliders by warming dinner rolls right alongside the meatballs.

Find more quick yet flavorful family meal ideas at SuccessRice.com.

Baja Fish Taco Bowls Recipe

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

  • 2 bags Success Tri-Color Quinoa
  • 2 tablespoons olive oil
  • 4 white-fleshed fish fillets (5-6 ounces each)
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon salt
  • 3/4 cup plain Greek yogurt
  • 1 tablespoon lime zest
  • 1 teaspoon lime juice
  • 1/4 teaspoon ground cumin
  • 4 cups packed baby kale
  • 1 ripe avocado, halved, pitted, peeled and thinly sliced
  1. Prepare quinoa according to package directions.
  2. In large skillet over medium heat, heat oil. Season fish with Cajun seasoning and salt. Cook 2-3 minutes per side, or until fish is lightly browned and starts to flake. Set aside.
  3. In small bowl, stir yogurt, lime zest, lime juice and cumin.
  4. In medium bowl, toss quinoa with kale. Divide between four bowls. Top each with fish, sliced avocado and dollop of yogurt and lime crema.
  5. Substitutions: Use taco seasoning or chili powder in place of Cajun seasoning. Use arugula or baby spinach instead of kale.

Beef and Quinoa Meatballs Recipe

Prep time: 20 minutes
Cook time: 25 minutes
Servings: 4

  • 1 bag Success Tri-Color Quinoa
  • nonstick cooking spray
  • 1 pound extra-lean ground beef
  • 1 egg
  • 1/4 cup grated carrot
  • 1/4 cup finely chopped onion
  • 2 tablespoons ketchup
  • 2 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried oregano leaves
  • 1/4 teaspoon dried thyme leaves
  • 1 1/2 cups marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons chopped parsley
  1. Prepare quinoa according to package directions.
  2. Preheat oven to 400 F. Coat large baking dish with nonstick cooking spray; set aside.
  3. In large bowl, mix quinoa, ground beef, egg, carrot, onion, ketchup, garlic, soy sauce, salt, pepper, oregano and thyme.
  4. Form mixture into walnut-sized meatballs and arrange on prepared baking sheet.
  5. Bake approximately 20 minutes, or until cooked through and golden brown.
  6. Spoon marinara sauce over top then sprinkle with cheese; bake 5 minutes, or until sauce is hot and cheese is melted.
  7. Remove from oven and sprinkle with parsley.

Tip: Make sliders by slicing dinner rolls in half and placing meatballs on bottom halves. Cover with top halves of rolls and serve.

Source: Success Rice

Meal Ideas 29 November 2021

A Hall of Fame Feast for Homegating Fans

(Family Features) Gathering your team to plan for a truly memorable game day at home starts with almost everyone’s favorite part of the festivities: the food. From meaty meals and zesty appetizers to sweet, long-lasting snacks, fuel your crowd with recipes that keep them coming back from kickoff to overtime.

One superstar of the menu at many homegating parties is salsa, whether it’s used as a finishing touch in recipes or as a standalone snack to enjoy with chips, veggies or other pairings. In fact, according to the Game Day Eats Report from Fresh Cravings, 22% of guests would insist on running out to pick up salsa if it wasn’t available for the feast; 18% would even be devastated and consider leaving.

Chef Anthony Serrano recommends these all-American recipes he makes for his family on game day. Pulled Beef and Slaw Sliders are perfect for piling high with delicious toppings before hitting the couch just in time for kickoff. Snacking throughout the action is a preferred approach for many fans, making Cast-Iron Smoked Queso Dip and Hummus Deviled Eggs go-to options for armchair quarterbacks.

These crowd-pleasers make game day worth celebrating, especially if you use a salsa with high-quality ingredients like vine-ripened tomatoes, crisp vegetables, zesty peppers and spices found in Fresh Cravings Salsas. Their flavor-packed, vibrant recipe offers a homemade-tasting alternative to the softer, duller blends of jarred salsa.

To find more championship-level game day recipe inspiration, visit FreshCravings.com.

Pulled Beef and Slaw Sliders

Recipe courtesy of chef Anthony Serrano

Pulled Beef:

  • 2 pieces (about 3 pounds each) beef chuck roast
  • 2 tablespoons taco seasoning or barbecue rub
  • 1 cup beef bone broth
  • 16 ounces Fresh Cravings Chunky Mild Salsa

Salsa and Queso Slaw:

  • 16 ounces Fresh Cravings Chunky Mild Salsa
  • 16 ounces broccoli slaw blend
  • 1/4 cup green onions, sliced
  • 1 teaspoon salt
  • 1 cup crumbled queso fresco
  • 1 tablespoon Dijon mustard
  • 1/2 cup mayo
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons cilantro (optional)
  • slider buns
  • Fresh Cravings Salsa
  • barbecue sauce
  • pickles
  • jalapenos
  • sliced cheese
  • roasted peppers
  • onions
  1. To make pulled beef: Season both sides of beef with taco seasoning. Wrap with plastic wrap and place in fridge 2-12 hours before cooking.
  2. Place meat, beef bone broth and salsa in pressure cooker; seal according to pressure cooker directions. Cook on high 60 minutes. Once pressure cooker is safe to open according to instructions, open and let meat rest in liquid 15 minutes.
  3. Remove meat from liquid and place in large bowl. Carefully shred meat. Pour liquid, up to half, over meat while shredding to keep it juicy.
  4. To make salsa and queso slaw: In large bowl, mix salsa, slaw blend, green onions, salt, queso fresco, Dijon mustard, mayo, apple cider vinegar and cilantro, if desired. Cover with plastic wrap and refrigerate until needed.
  5. To assemble sliders, place pulled beef and salsa and queso slaw on buns. Top with salsa, barbecue sauce, pickles, jalapenos, sliced cheese, roasted peppers and onions.

Cast-Iron Smoked Queso Dip

Recipe courtesy of chef Anthony Serrano

  • 2 cups cheddar cheese
  • 1 cup Monterey Jack cheese
  • 1 teaspoon almond flour
  • 1 cup heavy cream
  • 1 cup Fresh Cravings Restaurant Style Salsa
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • 1/4 cup cooked chorizo
  • 1 teaspoon liquid smoke
  • cilantro, for garnish
  • diced bell pepper, for garnish
  1. In cast-iron pan, mix cheddar cheese, Monterey Jack cheese and almond flour. Pour in heavy cream and salsa; bring to gentle simmer. Whisk while simmering 5-7 minutes, or until queso dip begins to thicken. Add paprika, salt, chorizo and liquid smoke; adjust seasoning as necessary.
  2. Garnish with cilantro and bell pepper.

Hummus Deviled Eggs

Recipe courtesy of chef Anthony Serrano

  • 6 hard-boiled eggs, peeled
  • 1/4 cup Fresh Cravings Classic Hummus
  • 1/4 cup smoked cheddar cheese
  • 2 tablespoons bacon, cooked and crumbled
  • 1 teaspoon yellow mustard
  • 1 teaspoon salt
  • smoked Spanish paprika, for garnish
  • parsley, for garnish
  1. Cut hard-boiled eggs in half lengthwise. Remove yolks and place in bowl. Using fork, mash yolks into fine crumble.
  2. Add hummus, cheese, bacon, mustard and salt; mix well.
  3. Evenly disperse teaspoons of yolk mixture into egg whites. Sprinkle with any remaining bacon, paprika and parsley.

Source: Fresh Cravings

Meal Ideas 13 August 2021

Celebrate Family and Food

(Family Features) Family traditions and in-person connections are important parts of gatherings of loved ones, and many of those get-togethers are centered on food. The entire family coming together around a table covered with warm, delicious food to share stories and create new memories is what makes mealtime special.

Forty chefs from around the nation came together to create “Come to the Table,” which offers a delicious mix of cuisines from a variety of cultures, including this sampling of classic family favorites, sweet indulgences and family-style creations all inspired by what family means to each chef.

“Sales from this book will directly benefit the families we serve, so we are so grateful for each and every chef that has offered their time and talent to this cookbook,” said Jill Cumnock, CEO of Ronald McDonald House of Dallas. “The way ‘Come to the Table’ has been created reminds me of a recipe that culminates in a feast for the senses. We can’t think of a better way to celebrate our 40th anniversary, particularly at a time when families are starting to reunite after the pandemic forced so many apart.”

Visit rmhdallas.org for more information and to order the cookbook.

Baked Stuffed Pasta Shells

Recipe courtesy of chef Kevin Curry
Servings: 6-8

  • 6          ounces jumbo pasta shells
  • 2          tablespoons olive oil
  • 1          tablespoon fresh garlic
  • 1          medium onion, diced
  • 5          portobello mushroom caps, gills removed then diced
  • 1          pinch sea salt, plus additional, to taste
  • 1          pinch pepper, plus additional, to taste
  • 2          cups shredded kale
  • 3          tablespoons water
  • 15        ounces skim milk ricotta cheese
  • 4          tablespoons pesto
  • 1          tablespoon The Fit Cook Land spice blend
  • 1 1/2    cups reduced-fat marinara, divided
  • 1 1/2    cups reduced-fat mozzarella
  • fresh herbs, for garnish

Preheat oven to 420 F.

Bring pot of salted water to boil. Cook pasta shells according to package instructions. Drain then set aside.

Heat pot or cast-iron casserole dish over medium heat. Once hot, add oil, garlic, onion and mushrooms. Add pinch of sea salt and pepper as it cooks. Cook until onions turn brown and mushrooms shrink in size, about 3-5 minutes. Empty contents and set aside.

Place pot back over heat. Add shredded kale and water to create steam. Toss kale in pot until it turns vibrant green; set aside to cool.

In large bowl, mix ricotta cheese with mushroom mixture, kale, pesto and spice blend.
In casserole dish, spread about 1/2 cup marinara on bottom. Then one-by-one, stuff each pasta shell with approximately 2 tablespoons ricotta mixture and add to casserole dish. Repeat with remaining shells.

Cover shells with remaining marinara and mozzarella cheese. Cover casserole dish with foil and bake 20 minutes. During final 5 minutes, remove foil so mozzarella can brown.

Garnish with fresh herbs and salt and pepper, to taste.

Green Curry

Recipe courtesy of chef Nikky Phinyawatana
Servings: 2

  • 2          cups fresh spinach
  • 1          cup water
  • 1          tablespoon vegetable oil
  • 2          tablespoons green curry paste
  • 8          ounces skinless, boneless chicken, beef or pork, sliced thin
  • 1          small Japanese purple eggplant
  • 2          cups coconut milk
  • 4          teaspoons granulated sugar
  • 1/2       teaspoon salt
  • 1/2       cup bamboo shoots, sliced
  • 1/4       medium red bell pepper, sliced thin
  • 8-10     Thai basil leaves, plus additional, for garnish, divided
  • 2          cups cooked jasmine rice

In blender, blend spinach and water until mixture turns green and no leaves are visible.

In medium saucepan over medium-high heat, heat oil. Add green curry paste and stir to release fragrance, about 10 seconds.

Add protein and cook 3-5 minutes.

Add blended spinach water, purple eggplant, coconut milk, sugar and salt. Bring to boil. Add bamboo shoots and red bell pepper. Simmer 10 minutes.

Stir in basil leaves and turn off heat.

Serve with jasmine rice and garnish with additional basil leaves.

Daddy’s Birthday Flan

Recipe courtesy of chef Ninamarie Bojekian Mendoza
Servings: 10-12

Caramel Sauce:

  • 1          cup granulated sugar
  • 1/4       cup water

Cake:

  • 1 1/2    cups all-purpose flour
  • 1          teaspoon baking powder
  • 1/4       teaspoon baking soda
  • 1/4       teaspoon salt
  • 3/4       cup unsalted butter, at room temperature
  • 3/4       cup granulated sugar
  • 2          large eggs
  • 1/2       teaspoon vanilla extract
  • 3/4       cup buttermilk
  • 3          tablespoons rainbow sprinkles (optional)

Flan:

  • 4          large eggs
  • 1          can (14 ounces) sweetened condensed milk
  • 1          can (12 ounces) evaporated milk
  • 1          tablespoon vanilla extract
  • ground cinnamon, to taste
  1. In saucepan, heat granulated sugar and water over medium-low heat until melted.
  2. Preheat oven to 350 F.
  3. Grease and flour 9-inch Bundt pan. Set aside.
  4. When sugar liquifies and turns golden brown, remove from heat and use silicone spatula or whisk to stir. While stirring, quickly pour into prepared Bundt pan.
  5. To make cake: In large bowl, sift flour, baking powder, baking soda and salt. Set aside.
  6. In another bowl, use hand mixer on medium speed to beat butter and sugar, about 3 minutes, until fluffy. Add eggs and vanilla. Beat well.
  7. On low speed, gradually beat in flour mixture and buttermilk until combined.
  8. Fold in rainbow sprinkles, if desired.
  9. Pour batter into pans over caramel sauce.
  10. To make flan: In blender on high speed, blend eggs, sweetened condensed milk, evaporated milk and vanilla until well combined.
  11. Gently pour through strainer and onto prepared cake batter.
  12. Sprinkle cinnamon on top.
  13. Place pan in water bath by putting it in larger baking dish, roasting pan, hotel pan or similar. Pour hot water halfway up sides to create water bath.
  14. Bake approximately 1 hour. Cake should be golden brown and jiggle when shaken when done.
  15. Remove cake from water bath and cool on rack 10 minutes.
  16. Run knife or spatula carefully around edges to separate. Place plate on top of cake and, while holding it, flip over carefully and quickly.
  17. Refrigerate at least 1 hour or overnight before serving.

 

Photo courtesy of Ink Phinyawatana (Green Curry)

Source: Ronald McDonald House of Dallas

Meal Ideas 28 May 2021

A Full School Day of Family Favorites

(Family Features) Each school day calls for a multitude of meals and snacks to make sure little learners are energized for time spent in the classroom, playing with friends and completing their homework. From breakfast to dinner and sweet rewards after a long day of educational activities, it’s important to keep the family on schedule with favorite recipes.

These options for a simple quiche that’ll almost certainly leave leftovers for the week, tasty tacos with a cheeseburger twist and cream-filled cookies offer delicious ways to keep your loved ones full and happy.

Visit Culinary.net to find more family-friendly dishes.

Say Goodbye to Basic Breakfast

The same old breakfast routine week after week can become tiresome and dull, especially for little ones.

It’s time to add something new to the table with fresh ingredients and simple instructions to enhance the start to busy weekdays. Try this recipe for an Easy Breakfast Quiche that is sure to have your senses swirling with every bite while fueling kiddos for the day ahead.

Find more breakfast recipes at Culinary.net.

Easy Breakfast Quiche

Servings: 12

  • 1 package (10 ounces) frozen broccoli with cheese
  • 12 slices bacon, chopped
  • 1/2 cup green onions, sliced
  • 1 cup mushrooms, sliced
  • 4 eggs
  • 1 cup milk
  • 1 1/2 cups shredded cheese, divided
  • 2 frozen deep-dish pie shells (9 inches each)
  1. Heat oven to 350 F.
  2. In medium bowl, add broccoli and cheese contents from package. Microwave 5 minutes, or until cheese is saucy. Set aside.
  3. In skillet, cook chopped bacon 4 minutes. Add green onions; cook 2 minutes. Add mushrooms; cook 4 minutes, or until bacon is completely cooked and mushrooms are tender. Drain onto paper towel over plate. Set aside.
  4. In medium bowl, whisk eggs and milk until combined. Add broccoli and cheese mixture. Add 1 cup cheese. Stir to combine. Set aside.
  5. In pie shells, divide drained bacon mixture evenly. Divide broccoli mixture evenly and pour over bacon mixture. Sprinkle remaining cheese over both pies.
  6. Bake 40 minutes.
  7. Allow to cool at least 12 minutes before serving.

Note: To keep edges of crust from burning, place aluminum foil over pies for first 20 minutes of cook time. Remove after 20 minutes and allow to cook uncovered until completed.

A Tasty Take on School Night Tradition

Put a twist on taco Tuesday and get outside the burger bun with this easy weekday dinner idea.

Pick up a few simple ingredients you can feel good about feeding your family including Coleman Natural uncured bacon, which has no artificial ingredients or preservatives and is sourced from American family farms that humanely raise their animals with no antibiotics or added hormones.

For more creative, kid-friendly recipes, visit ColemanNatural.com/recipes.

Bacon Cheeseburger Tacos

Servings: 4

  • 8-10 slices Coleman Natural bacon
  • 1 pound ground beef
  • salt
  • pepper
  • 4 slices cheese
  • 1 cup canola oil
  • 8 soft corn tortillas
  • 1 medium red onion, sliced
  • 1 avocado, skin removed and sliced
  • 1 medium tomato, chopped
  • 8-10 romaine lettuce leaves, torn
  1. In large frying pan or cast-iron skillet, cook bacon until crispy. Remove slices from skillet to drain on paper towel. Pour bacon fat from pan.
  2. Shape ground beef into four burger patties, seasoning both sides of patties with salt and pepper.
  3. In skillet over medium-high heat, cook burgers about 4 minutes per side for medium doneness.
  4. Top each burger with one slice cheese then cover skillet with lid and cook until cheese melts. Remove from heat.

Cap Off School Nights with a Creamy Cookie

Once the school day is done, homework is complete and dinner is finished, there’s just one thing left for many families: dessert. After all the day’s accomplishments, sometimes a sweet treat is the perfect way to reward kiddos for their hard work in the classroom.

These Oatmeal Creme Cookies are a tasty example of a tempting dish that comes together in less than half an hour, so you don’t add more stress to a busy day. Plus, with high-quality ingredients like C&H Sugars, they can keep the whole family happy while allowing little ones to help in the kitchen.

Visit chsugar.com for more back-to-school recipe inspiration.

Oatmeal Creme Cookies

Recipe courtesy of chef Haley Williams @IfYouGiveABlondeAKitchen

Prep time: 10 minutes

Cook time: 12 minutes

Oatmeal Cookies:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves (optional)
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3/4 cup Dark Brown Sugar
  • 1/2 cup Organic Raw Cane Sugar
  • 2 large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 3 cups quick oats

Creme Filling:

  • 3/4 cup unsalted butter, at room temperature
  • 2 cups Confectioners’ Sugar
  • 1-2 tablespoons heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt
  1. To make oatmeal cookies: Preheat oven to 350 F. Line two cookie sheets with parchment paper and set aside.
  2. In large bowl, whisk flour, baking soda, salt, cinnamon and cloves, if desired. Set aside.
  3. In bowl of stand mixer, beat butter, dark brown sugar and raw cane sugar on medium-high speed until light and creamy, about 1 minute. Add eggs and vanilla; beat until combined. Scrape down sides and bottom of bowl.
  4. With mixer on low, slowly add dry ingredients to wet ingredients. Mix until combined while avoiding overmixing. Add oats and mix until incorporated.
  5. Scoop about 2 tablespoons dough onto prepared cookie sheet. Space dough balls at least 3 inches apart. Bake 10-12 minutes, or until edges are light brown. Let cookies cool 5 minutes before transferring to wire rack to cool completely.
  6. To make creme filling: In bowl of stand mixer, beat butter on medium-high speed until light in color, about 3 minutes. With mixer on low, gradually add confectioners’ sugar and mix until well combined, about 1 minute. Add 1 tablespoon heavy cream, vanilla and salt. Beat on medium-high speed until fluffy. If filling is too thick, add second tablespoon heavy cream.
  7. Once cookies cool, pipe or spread creme filling on flat sides of half the cookies. Top with remaining cookies to form sandwiches.

Source: Coleman Natural Foods
C&H Sugar

Meal Ideas 03 March 2021

Fast, Flavorful Meals When You're Short on Time

(Family Features) Quality meals don't have to drain hours from your day; satisfying taste is possible in just minutes when you have a few strategies that can help make meal prep easier and the results more enjoyable.

Eat better with veggies. If eating better is your goal, explore veggie-based recipes that are hearty and filled with nutrients and vitamins. This Brown and Wild Rice Bowl with Veggie Burger is perfect for a meatless Monday or any other day when you need a fast, filling and flavorful meal in short order. If you don't have veggie burgers at home, or simply prefer a meat-based option, a cooked frozen beef patty is a good time-saving alternative.

Make simple swaps for variety. When you find a dish that's easy and tasty, you may find yourself falling back on the same thing again and again. Prevent taste bud boredom by mixing up your ingredients. You can transform a rice-based recipe by changing up the veggies, cheese, dressing and other toppings. Try pickled jalapenos for spice. Add corn if you like things sweet. Swap a creamy dressing with a zesty vinaigrette for fewer calories and a whole new taste.

Shop for convenience. Takeout may let you skip prep time completely, but you can easily make versions of many favorite to-go meals at home in just a few minutes. This Beef and Broccoli Garlic Rice uses perfectly portioned Minute Ready to Serve microwavable rice cups that help you put together a delicious lunch or dinner without measuring or overeating. Choosing products like portion-controlled rice and other ready-to-serve ingredients can help shave time off your prep work.

Tempt your taste buds with more convenient meal ideas at minuterice.com.

Brown and Wild Rice Bowl with Veggie Burger

Prep time: 5 minutes
Servings: 1

  • 1 cup Minute Ready to Serve Brown and Wild Rice
  • 1 precooked veggie burger patty
  • 1/2 cup shredded lettuce
  • 1/2 cup halved grape tomatoes
  • 2 tablespoons shredded cheddar cheese
  • 2 tablespoons ranch dressing
  1. Prepare rice according to package directions.
  2. Break veggie burger into large chunks and place in small, microwave-safe bowl. Microwave on high 60-90 seconds, or until veggie burger is heated through.
  3. Toss together rice and veggie burger. Top with lettuce, tomatoes and cheese. Drizzle with ranch dressing.

Beef and Broccoli Garlic Rice

Prep time: 5 minutes
Servings: 1

  • 1 cup Minute Ready to Serve Garlic and Olive Oil Jasmine Rice
  • 1/2 cup fresh broccoli florets
  • 1/2 cup sliced red bell pepper
  • 2 tablespoons diced water chestnuts
  • 3 ounces cooked beef, sliced into strips
  • 3 tablespoons teriyaki glaze
  • soy sauce (optional)
  1. Heat rice according to package directions.
  2. In large, microwave-safe bowl, combine broccoli, bell pepper and water chestnuts. Microwave on high 1 minute. Add beef and microwave on high 1 minute.
  3. Stir in glaze and rice. Top with soy sauce, if desired.

Source: Minute Rice

Healthy 02 February 2021

Eat and Drink Your Way to Daily Wellness

(Family Features) Committing to a daily wellness routine may include many components from eating healthy and exercising to meditating and achieving quality sleep. For some, the most difficult of these goals is changing eating habits to consume more nutritious foods.

However, rethinking the way you eat (and drink) doesn’t have to mean a colossal shift in your diet. According to Healthline, clean eating and the addition of a small amount of apple cider vinegar to your daily routine can help support healthy digestion, weight range maintenance, healthy glucose levels and a functioning immune system. In fact, some experts recommend consuming 1 ounce of apple cider vinegar each day as a shot or part of a recipe.

Consider an apple cider vinegar option from Marukan, which has brewed premium vinegars for 370 years, to create dishes from breakfast to dinner. Start your day by enjoying this Blueberry Apple Cider Vinegar Smoothie that takes just 5 minutes to make so it doesn’t throw off your morning routine.

A quick, nutritious and easy weeknight dinner is what many families strive for, and you can accomplish that feat with Apple Cider Vinegar Beef and Broccoli. Cooked broccoli florets and beef strips are combined with an apple cider vinegar and ponzu soy dressing-based sauce and served over cooked rice for a 20-minute meal your loved ones can savor together while simultaneously enhancing your nutrition.

These recipes can help you participate in the Marukan Apple Cider Vinegar 24-Day Challenge, which encourages entrants to consume 1 ounce of apple cider vinegar each day and share the benefits they experience while creating daily wellness habits on their journeys to healthier routines.

Find more information about participating in the challenge along with nutritious recipes at MarukanACV.com.

Blueberry Apple Cider Vinegar Smoothie

Total time: 5 minutes
Servings: 2

  • 1          cup spinach
  • 1/2       cup water
  • 2          tablespoons Marukan Organic Apple Cider & Rice Vinegar Drink Blend
  • 1          tablespoon almond butter
  • 1/2       cup bananas, frozen
  • 1/2       cup blueberries, frozen
  • 1          tablespoon chia seeds
  • 1/4       teaspoon cinnamon, ground
  • 1/4       teaspoon ginger, minced
  • 1/2       cup almond milk yogurt, plain
  • fresh blueberries, for garnish
  1. In blender, blend spinach, water, organic apple cider, almond butter, frozen bananas, frozen blueberries, chia seeds, cinnamon, ginger and yogurt until smooth. Pour into two glasses and garnish with fresh blueberries.

Apple Cider Vinegar Beef and Broccoli

Total time: 20 minutes
Servings: 4

  • 1          tablespoon vegetable oil
  • 1          pound broccoli florets
  • 1          pound beef strips
  • 1          tablespoon garlic, minced
  • 1/2       cup Marukan Ponzu Premium Soy Dressing with Sudachi Citrus
  • 1/2       cup low-sodium beef broth
  • 1          tablespoon sesame oil
  • 2          tablespoons brown sugar
  • 1/4       cup honey
  • 3          tablespoons Marukan Organic Apple Cider Vinegar
  • 1          tablespoon cornstarch
  • cooked rice
  • sliced green onions, for garnish
  • cilantro, for garnish
  • sesame seeds, for garnish
  1. In skillet over medium heat, heat vegetable oil. Cook broccoli 3 minutes until slightly softened; set aside. Add beef to pan and cook 3 minutes until browned. Add garlic and cook 30 seconds until fragrant.
  2. In bowl, mix ponzu soy dressing, beef broth, sesame oil, brown sugar, honey, apple cider vinegar and cornstarch. Add sauce mixture to beef in skillet and cook 10 minutes until sauce mixture cooks down. Toss in broccoli and cook 2 minutes. Serve over rice and garnish with green onions, cilantro and sesame seeds.

Source: Marukan Apple Cider Vinegar

Ethnic 09 November 2020

Uncovering the Top Mexican Food Trends for 2021

(Family Features) Many families constantly search for meal inspiration, and one of the best ways is to look toward trendy tastes for new options to add to the menu.

One of the country’s top Hispanic food brands, Cacique, tapped culinary experts and chefs Aarón Sánchez, Bricia Lopez and Santiago Gomez to curate the third annual “What’s Next in Mexican Cuisine” trends forecast uncovering popular flavors, techniques and dishes to expect in the coming year.

“One way we can all honor the impact of Latin culture in America is through food,” Sánchez said. “One easy step you can take to connect with a culture is by using authentic ingredients, like in this Chorizo Ragu with Cheesy Toast, which uses three staple Mexican ingredients – queso fresco, crema Mexicana and chorizo. It’s inspired by my prediction that Mexican comfort foods and deep, rich sauces made from scratch will rise in popularity.”

Consider these top Mexican food trends for 2021 according to Sánchez, Lopez and Gomez along with findings from a survey conducted by OnePoll on behalf of Cacique:

  • The bread baking craze of 2020 will now include homemade corn and flour tortillas with 55% of Americans reaching for masa harina, flour and tortilla presses to make their own.
  • Americans have a thirst for dehydrated chiles with varieties ranging from pasillas to anchos set to become more popular in American kitchens. 
  • Dried chiles, beans and cheeses such as queso fresco will find their way into more American kitchens as people adopt a “from scratch” approach and back-to-basics techniques. 
  • Coziness, meet Cozumel as Mexican comfort foods reign supreme and people gravitate toward nostalgic “homemade” style favorites like enchiladas.
  • Get ready to dive into deep, rich sauces, including mole, which will continue to grow in popularity.
  • Salsa macha will share the spotlight thanks to exploration of the breadth of salsa varieties that exist within Mexican cuisine. 
  • Food exploration will satisfy Americans’ wanderlust as 55% plan to travel less in 2021, and the same percentage report they’re looking to learn the stories behind famous Mexican recipes. 

To find more trend-inspired recipes, visit caciqueinc.com.

Chorizo Ragu with Cheesy Toast

Recipe courtesy of chef Aarón Sánchez

  • 3          bolillo-style rolls or 1 long baguette
  • 2          tablespoons olive oil 
  • 1          yellow or white onion, chopped
  • 2-3       carrots, chopped
  • 1⁄2       teaspoon salt
  • 6          cloves garlic, divided
  • 8          ounces white or cremini mushrooms, chopped
  • 2          tablespoons tomato paste
  • 1          tablespoon dried oregano 
  • 1          teaspoon ground cumin
  • 1 1⁄4    pounds ground beef
  • 1          package (9 ounces) Cacique Pork Chorizo
  • 1          can (28 ounces) crushed or pureed tomatoes
  • 6          tablespoons unsalted butter, softened
  • 9          tablespoons Cacique Crema Mexicana, plus additional for serving
  • 1 1⁄2    cups crumbled Cacique Ranchero Queso Fresco
  1. Preheat oven to 400 F. Halve bread lengthwise.
  2. In heavy-bottomed pot, warm olive oil over medium heat. Add onions, carrots and salt then cook, stirring occasionally, until vegetables just start to soften, 3-4 minutes. Mince 2 garlic cloves and add to pot with mushrooms; cook about 3 minutes.
  3. Use spoon to push vegetables to edges of pan then add tomato paste, oregano and cumin to center of pan; saute until fragrant, 1-2 minutes.
  4. Increase heat to high and add beef and pork chorizo. Break meat up with spoon but don’t over-stir. When beef is no longer pink, pour in tomatoes and bring to simmer. Decrease heat to medium-high and let simmer, stirring occasionally.
  5. While ragu simmers, use fork to mash or whip butter with crema until smooth. Mince or finely grate remaining garlic cloves then stir into crema mixture.
  6. Spread crema mixture evenly over bread, trying to cover as much area as possible. Sprinkle crumbled queso fresco all over and place bread on rimmed baking sheet, cheese side up. Toast 4-5 minutes until cheese is melted and bubbling. Finish under broiler 30-60 seconds for deeper browning, if desired. Cut bread into individual portions.
  7. After about 20 minutes of simmering, ragu should thicken and flavors meld. Swirl in additional crema then serve ragu in bowls with cheesy toast or ladle over pieces of toast.

Source: Cacique

Holiday 29 October 2020

All-Day Holiday Delights

(Family Features) The holiday season and all its celebrating often means full days of visiting family and friends, opening gifts and enjoying moments with loved ones, even if much of that interaction may take place virtually this year. With all the laughter and happiness, you’re bound to get hungry, and feeding the family throughout the day means you’ll need recipe ideas ready for the occasion.

Starting the big day with a bountiful breakfast helps begin the festivities on a high note, while appetizers help hold everyone over for the main course, sides and, of course, dessert. Consider these tasty dishes to take your holiday gatherings to new heights from morning to night.

Visit Culinary.net to find more holiday meal ideas.

One Terrific Turkey

Centering your holiday meal around a turkey cooked to golden perfection is the ideal way to serve a feast. Without the right preparation and execution, however, your bird could fall short. To ensure your holiday dinner centerpiece lives up to expectations, follow these simple tips, from purchase to plate:

1. Buy the right bird. Finding a turkey that’s just the right size for your expected party is the start to a successful gathering. One common rule of thumb is the buy 1 pound of turkey per person – so, for a 10-person meal, purchase a 10-pound turkey. Don’t forget that nearly everyone loves leftovers, so you may consider buying a few pounds more than necessary.

2. Be patient. If you opt for a frozen turkey, don’t rush the thawing process. For larger turkeys, it can take days to defrost properly.

3. Timing is everything. Finding the right amount of time for your turkey to spend in the oven is crucial but not always the easiest thing to do. For an 8-12-pound bird, aim for 2.5-3.5 hours; 12-16 pounds for 3.5-4 hours; 16-20 pounds for 4-4.5 hours, and so on. The key is bringing the turkey to a temperature reading of 170 F.

4. Let it rest. Instead of pulling the turkey out of the oven and immediately carving it, give it a chance to rest for 20-30 minutes, which allows the juices to soak into the meat and moisten it up.

An Easy and Cheesy Holiday Appetizer

If you need a last-minute appetizer or want to impress your friends, but don’t have the time to spend hours making something, consider this easy-to-make, easy-to-eat cheesy treat.

This Cheeseball recipe calls for a handful of common household ingredients like cream cheese, cheddar cheese, vegetables and Worcestershire sauce rolled together and chilled for a tasty dip served with crackers. For added flavor, it’s made using Buddig Beef, which has been feeding traditions for more than 75 years with its time-tested appetizer.

Find more holiday recipe ideas at buddig.com/recipes.

Cheeseball

Total time: 30 minutes
Servings: 10

  • 1          package (8 ounces) cream cheese, softened
  • 2          cups (8 ounces) finely shredded cheddar cheese
  • 1          can (2 1/4 ounces) sliced black olives, drained
  • 2          tablespoons minced green onion
  • 2          tablespoons minced red bell pepper
  • 1          teaspoon Worcestershire sauce
  • 1/8       teaspoon pepper
  • 2          packages (4 ounces) Buddig Beef or Ham, chopped, divided
  • 1          package assorted crackers
  1. In large bowl of mixer on medium speed, beat cream cheese and cheddar cheese until creamy.
  2. Mix in black olives, green onion, red bell pepper, Worcestershire sauce, pepper and 2 ounces chopped beef until well combined.
  3. Form into ball. Wrap in plastic wrap.
  4. Chill at least 2-3 hours to allow flavors to blend.
  5. Just before serving, roll in remaining chopped beef until completely coated.
  6. Serve with assorted crackers.

Call Together Loved Ones with Cookies

A true holiday celebration calls for sharing moments with loved ones and creating memories that can last a lifetime. Crafting a sweet dessert to cap off the festivities is a perfect way to come together in the kitchen and enjoy the moment with those who matter most.

These Gingerbread Cookies made with C&H sugar can be a hallmark holiday treat that allow kids to help in the process. Once they’re out of the oven, ask little ones to help decorate the festive and delightful cookies.

Visit chsugar.com to find recipes perfect for entertaining and celebrating with family throughout the year.

Gingerbread Cookies

Recipe courtesy of
Bernice Baran
Prep time: 30 minutes
Cook time: 10-12 minutes
Yield: 24 cookies

  • 1/2       cup (1 stick) unsalted butter, softened
  • 1/2       cup C&H® Dark Brown Sugar
  • 1          large egg
  • 1/4       cup molasses
  • 1 3/4    cups all-purpose flour
  • 1/2       teaspoon baking soda
  • 1/8       teaspoon salt
  • 1          teaspoon ground ginger
  • 1/2       teaspoon ground cinnamon
  • 1/4       teaspoon ground nutmeg
  • 1/8       teaspoon ground cloves
  • royal icing
  1. In large bowl of electric mixer fitted with paddle attachment, cream butter and sugar about 2 minutes on medium speed until light and fluffy. Add egg and molasses; mix until well incorporated.
  2. In separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves. Use mixer on low speed to add to butter mixture until combined and dough is formed.
  3. Divide dough in half, wrap with plastic film and refrigerate at least 1 hour.
  4. Preheat oven to 350 F and line baking sheets with parchment paper.
  5. Flour clean work surface. Roll dough 1/8-1/4 inches thick. Cut out shapes with desired cookie cutters.
  6. Transfer cookies to lined baking sheets and bake 10-12 minutes, or until firm. Let cookies cool on baking sheets 2-3 minutes then transfer to cooling rack. Cool completely.
  7. Decorate cookies with royal icing.

A Memorable Morning Breakfast

Holiday mornings are iconic for those moments spent together opening gifts, sharing stories and enjoying a meal. Skip the cereal and frozen foods for a spread like these Orange Eggs Benedict with a homemade hollandaise sauce.

With six servings, it’s perfect for a family breakfast to fill empty stomachs after a morning of gift-giving. Plus, kids can join in on the fun by helping make the hollandaise, which simply requires mixing a few ingredients before pouring over the completed dish.

Find more breakfast recipes at Culinary.net.

Orange Eggs Benedict

Serves: 6
Orange Hollandaise:

  • 2          egg yolks
  • 1          orange, juice only
  • 1/2       teaspoon kosher salt
  • 1/2       cup unsalted butter, melted
  • water
  • 1          tablespoon white vinegar
  • 8          eggs
  • 1/2       cup butter, softened
  • 6          French baguette slices, 3/4-inch thick each
  • 6          thick slices ham
  • 1/2       cup orange marmalade
  • orange zest, for garnish
  1. To make Orange Hollandaise: In small bowl, blend egg yolks, orange juice and salt until combined. Gradually add melted butter into egg mixture while blending. Set aside.
  2. In skillet, add water halfway up sides. Add vinegar. Bring to simmer. Break eggs into water to poach. Cook 3-4 minutes until whites are cooked through and yolks are still runny. Using slotted spoon, remove eggs and drain on paper towels.
  3. Spread butter on one side of bread slices. Place bread in skillet and cook until golden brown. Add ham to same skillet and cook until browned on both sides.
  4. To assemble, spread bread slices with orange marmalade. Top each with one slice cooked ham and one poached egg. Pour hollandaise over eggs and garnish with orange zest.


Photo courtesy of Getty Images (Holiday table)

Buddig 
C&H

Meal Ideas 27 January 2020

Beef Up Your Menu with a Trendy Twist on Sushi

(Family Features) Tantalizing taste buds with the latest in trendy foods can be a fun way to bring the whole family to the table for meals together. Combining familiar flavors with a new preparation method, for example, is one way to add flair to dinners at home.

An innovative sushi-style concept, "beefshi" features convenient beef products like pastrami, roast beef, summer sausage, hot dogs, corned beef or bologna prepared in rolls with rice and vegetables. Because recipes like Reuben Roll, Taco Maki, New York Deli Roll and Muffarolletta can be enjoyed individually as appetizers or grouped together for a full meal, these dishes can provide a variety of solutions from entertaining a crowd to simply feeding your family.

Find more information and recipes at beefshi.com

Reuben Roll

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

  • 1 cup water
  • 1/4 cup rice vinegar

Rolls:

  • 12 thin slices pastrami
  • 3 cups sushi rice
  • 1 teaspoon caraway seeds
  • 2 sheets nori
  • 4 thin slices Swiss cheese, cut into slivers
  • 1 1/4 cups sauerkraut, rinsed, drained and squeezed dry
  • Russian dressing
  1. To make hand vinegar: In small bowl, stir water and rice vinegar.
  2. To make rolls: Lay sushi mat on clean surface and cover with plastic wrap. Lay six slices pastrami on mat lengthwise. Moisten hands with hand vinegar and shake off excess. Spread 1 1/2 cups rice across pastrami, leaving 1 inch empty at farthest end. Sprinkle rice with caraway seeds. Turn nori over so rice side is down.
  3. Cover half the pastrami crosswise with two slices cheese and half the sauerkraut.
  4. Securing meat and cheese with fingers, use thumbs to push end of mat up and over filling until edge of nori meets rice on opposite side. Press firmly on roll.
  5. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
  6. Repeat to make second roll.
  7. Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter and serve with Russian dressing.

New York Deli Roll

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

  • 1 cup water
  • 1/4 cup rice vinegar

Futomaki:

  • 2 sheets nori
  • 3 cups sushi rice
  • 2 teaspoons caraway seeds
  • 6 thin slices corned beef
  • 4 teaspoons horseradish, well-drained
  • 4 thin slices Swiss cheese, sliced into thin sticks
  • Dijon mustard
  1. To make hand vinegar: In small bowl, stir water and rice vinegar.
  2. To make futomaki: Lay sushi mat on clean surface and cover with plastic wrap. Place one nori sheet on mat, shiny-side down. Moisten hands with hand vinegar and shake off excess. Spread 1 1/2 cups rice across nori. Sprinkle with 1 teaspoon caraway seeds. Turn nori over so rice side is down.
  3. Cover half the rice crosswise with three slices corned beef. Spread corned beef with 2 teaspoons horseradish. Cover corned beef with two slices cheese.
  4. Securing meat and cheese with fingers, use thumbs to push end of mat up and over filling until edge of nori meets rice on opposite side. Press firmly on roll.
  5. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
  6. Repeat to make second roll.
  7. Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter and serve with Dijon mustard.

Taco Maki

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

  • 1 cup water
  • 1/4 cup rice vinegar

Maki:

  • 2 sheets nori
  • 4 cups sushi rice
  • 4 ounces finely shredded spicy beef jerky
  • 16 cilantro sprigs
  • 1/2 cup slivered radishes
  • 64 tortilla strips
  • queso fresco crumbles
  • pico de gallo
  1. To make hand vinegar: In small bowl, stir water and rice vinegar.
  2. To make maki: Lay sushi mat on clean surface. Moisten hands with hand vinegar and shake off excess. Place one nori sheet on mat, shiny-side down. Spread 2 cups rice across nori, leaving 1 inch empty at farthest end.
  3. Lay 2 ounces jerky, 8 cilantro sprigs and 1/4 cup radishes crosswise along rice, covering half the surface closest to you.
  4. Securing jerky, cilantro and radishes with fingers, use thumbs to push end of mat up and over filling until edge of nori meets rice on opposite side. Press firmly on roll.
  5. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
  6. Repeat to make second roll.
  7. Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter. Stand four tortilla strips upright in center of each roll then sprinkle with queso fresco. Serve with pico de gallo.

Muffarolletta

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

  • 1 cup water
  • 1/4 cup rice vinegar

Rice:

  • 1/2 cup mixed olives, patted dry and finely chopped
  • 2 teaspoons capers, patted dry and finely chopped
  • 1 clove garlic, minced
  • 3 cups sushi rice
  • freshly ground black pepper, to taste

Rolls:

  • 8 thin slices beef salami
  • 3 thin slices part-skim mozzarella, cut into sticks
  • 3 thin slices provolone, cut into sticks
  • 1/4 cup chopped celery leaves
  • toasted sesame seeds
  • shaved celery
  1. To make hand vinegar: In small bowl, stir water and rice vinegar.
  2. To make rice: In small bowl, mix olives, capers, garlic and rice; season with pepper, to taste.
  3. To make rolls: Lay sushi mat on clean surface and cover with plastic wrap. Lay four slices salami on mat, overlapping by about 1/2 inch, to create surface 7 inches wide and 6 inches deep.
    Moisten hands with hand vinegar and shake off excess. Cover salami with 1 1/2 cups sushi rice, leaving 1 inch empty at farthest end.
  4. Arrange half of each cheese along center of rice crosswise, covering half of rice closest to you. Sprinkle cheese with 1/8 cup celery leaves.
  5. Securing cheese with fingers, use thumbs to push end of mat up and over filling until one edge of rice meets opposite side. Press firmly on roll.
  6. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove mat, peel off plastic and set roll aside.
  7. Repeat to make second roll.
  8. Slice each roll into eight rounds, arrange on sushi platter and sprinkle each slice with sesame seeds. Serve with shaved celery.
Holiday 10 April 2019

Celebrate Cinco de Mayo with a Festive Fiesta

(Family Features) For Mexican food lovers everywhere, Cinco de Mayo provides the perfect excuse to host a fiesta. This year, try spicing up your party menu with Mexican-inspired bold flavors and fresh ingredients using these tips and recipe. With a little planning and some key fresh ingredients, you can host a fiesta everyone will enjoy.

Cinco de Mayo Menu Planning
Here are a few authentic dips and dishes to liven any party spread:

  • Green, Green Guacamole - This flavorful dip embodies the festive flavors of the holiday. To make fresh guacamole, add green onions, cilantro and Tabasco green jalapeño pepper sauce to ripe, mashed avocados.
  • Mexican Caviar - Not your average salsa dip, this hearty and zesty recipe combines black beans, corn, avocado, tomatoes and cilantro for a muy bueno party starter that is sure to please.
  • Spicy Taquitos - Packed with genuine flavor, these savory appetizers can be served all year long. A satisfying blend of chicken, red beans and shredded cheese is rolled into buttery phyllo dough and baked until golden and crispy.

To add more authentic flavor to your table, be sure to serve Fiery Fiesta Empanadas. With a soft cornmeal crust, ground beef, cheese and olive filling, this dish boasts bold notes of cumin, garlic, and mild Tabasco green jalapeño pepper sauce - making these empanadas a sure-fire way to spice up your menu.

For more sizzling, south-of-the-border recipes, visit www.tabasco.com.

Fiery Fiesta Empanadas

Makes 4 empanadas

Cornmeal Crust

  • 2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, cut into 1-inch pieces
  • 6 tablespoons water

Filling

  • 1 pound ground beef
  • 1 clove garlic, crushed
  • 3 scallions, chopped
  • 1/4 cup taco sauce
  • 1/4 cup pitted ripe olives, chopped
  • 4 teaspoons Tabasco green jalapeño pepper sauce, divided
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 cup shredded Cheddar or Monterey Jack cheese
  • 1 large egg, beaten
  1. Combine flour, cornmeal and salt in medium bowl. Cut in butter until mixture is crumbly. Sprinkle in water, 1 tablespoon at a time, until dough sticks together.
  2. On lightly floured surface with lightly floured rolling pin, roll out half of dough until 1/4-inch thick. Cut dough into two 7-inch rounds. Repeat with remaining dough and scraps. Cover; set aside.
  3. Cook ground beef and garlic in 12-inch skillet over medium-high heat until beef is browned on all sides, stirring occasionally to break up beef.
  4. Stir in scallions, taco sauce, olives, 3 teaspoons green jalapeño pepper sauce, oregano, cumin and salt until well blended. Stir in cheese.
  5. Preheat oven to 375ºF. Grease large cookie sheet. Spoon about 1/2-cup filling on 1/2 of each round, leaving a 1/2-inch border.
  6. Stir together egg and remaining teaspoon green jalapeño pepper sauce.
  7. Brush border with egg mixture.
  8. Fold dough over filling, pressing out air. Crimp edges with fork or fingers to seal.
  9. Place on baking sheet. Bake 25 minutes or until golden.

Source: Tabasco

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