recipes

Holiday 09 April 2019

Celebrate Cinco de Mayo

(Family Features) This Cinco de Mayo, make sure you're prepared to celebrate the Mexican victory over the French at the Battle of Puebla on May 5, 1862. Gather your family on this festive day to enjoy music, dancing and, of course, great Mexican food.

As you're getting ready for this year's fiesta, keep Mama Ortega in mind. Maria Conception Jacinta Dominguez Ortega, otherwise known as Mama Ortega, raised a family of 13 children with homemade Mexican meals every night. One hundred fifty years later her traditions still live on with great Mexican foods from Ortega.

Make some of your own family traditions with great recipes such as Pasta and Grilled Vegetable Salad with Cilantro Dressing, Taco Casserole or, perhaps, a Frozen Margarita Pie. From tasty whole kernel corn taco shells and delicious salsas to authentic taco sauces and diced green chiles, Ortega offers a wide variety of Mexican food products to meet all of your family's needs.

To get some new ideas on Cinco de Mayo recipes and valuable coupons, visit www.ortega.com.

Taco Casserole

Prep Time: 10 minutes
Start to Finish: 30 minutes
Makes: 8 servings

  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 1 bottle (8 ounces) Ortega Taco Sauce
  • 3/4 cup water
  • 1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
  • 1 packet (1.25 ounces) Ortega 40% Less Sodium Taco Seasoning Mix
  • 1 package (12-count) Ortega Whole Grain Corn Taco Shells, broken, divided
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • Chopped tomatoes, chopped green bell pepper, sour cream
  1. Preheat oven to 375°F. Grease 11 x 7-inch baking dish.
  2. Cook beef and onion in large skillet over medium heat, stirring occasionally, until beef is browned. Drain and discard excess fat.
  3. Stir in taco sauce, water, chiles and seasoning mix; bring to a boil. Reduce heat to low. Cook 3 to 4 minutes, stirring occasionally.
  4. Layer half of broken taco shells on bottom of prepared baking dish. Cover with half of meat mixture; sprinkle with 1 cup cheese.
    Repeat layers with remaining ingredients.
  5. Bake 20 to 25 minutes or until bubbly and cheese is melted. Serve with desired toppings.

Pasta and Grilled Vegetable Salad with Cilantro Dressing

Prep Time: 15 minutes
Start to Finish: 30 minutes
Makes: 6 to 8 servings

Dressing

  • 1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup olive oil
  • 1 tablespoon Regina red wine vinegar
  • 1/2 teaspoon Polaner minced garlic
  • Salt and black pepper, to taste

Salad

  • 1 red bell pepper, cored, seeded, cut in half
  • 1 green bell pepper, cored, seeded, cut in half
  • 1 medium zucchini, cut lengthwise into thin slices
  • 1 medium yellow squash, cut lengthwise into thin slices
  • 1 large red onion, cut into 1/2-inch-thick wedges
  • 1 pound pasta shells or penne, cooked
  • 1 jar (16 ounces) salsa
  • 1/4 cup firmly packed fresh basil, cut into thin strips
  • Lettuce leaves (optional)
  1. Combine chiles, cilantro, oil, vinegar and garlic in small bowl. Whisk until well blended. Season with salt and pepper, to taste. Set aside.
  2. Preheat grill to medium-high heat, about 15 minutes. Lightly brush grill grid with vegetable oil.
  3. Grill bell peppers, zucchini, squash and onion 3 to 5 minutes per side or until fork-tender. Remove vegetables from grill: cut into bite-size pieces.
  4. Toss cooked pasta, salsa, sliced vegetables and basil in large bowl or serving platter. Serve with dressing on lettuce leaves, if desired.

Frozen Margarita Pie

Prep Time: 15 minutes
Start to Finish: 4 hours
Makes: 8 servings

Crust

  • 10 Ortega Yellow Corn Taco Shells
  • 1/2 cup (1 stick) butter
  • 1/2 cup granulated sugar

Filling

  • 1 can (14 ounces) sweetened condensed milk
  • 1/3 cup frozen limeade, thawed
  • 2 tablespoons orange juice
  • 1 drop green food coloring
  • 1 cup whipping cream
  • Lime curls (optional)
  1. Place taco shells in food processor and pulse until evenly ground.
  2. Melt butter in medium saucepan over low heat. Remove from heat. Stir in taco crumbs and sugar until well blended. Press firmly over bottom and up sides of 9-inch pie plate.
  3. Place in freezer until firm.
  4. Combine sweetened condensed milk, limeade, orange juice and food coloring in large mixing bowl.
  5. Whip cream until soft peaks form. Fold whipped cream gently into condensed milk mixture until blended. Pour onto prepared crust.
  6. Freeze uncovered, 4 hours or until firm. Let stand 10 minutes before serving. Garnish with lime curls, if desired.

Tip: To crush taco shells without a food processor, place them in a resealable plastic food storage bag and run a rolling pin over the shells until they're evenly crushed.

Source: Ortega

Holiday 09 April 2019

Celebrate Cinco de Mayo

(Family Features) Cinco de Mayo is a fun and festive holiday that's celebrated with music, dancing, family and delicious food. To bring great Mexican flavors to your fiesta, take a lesson from Maria Conception Jacinta Dominguez Ortega - also known as Mama Ortega.

In the 1800s, Mama Ortega created a loving home for her 13 children, and it centered around a tiny kitchen. From her small charcoal-burning stove, Mama created memorable meals her family loved. Everything for each meal was homegrown, handpicked and homemade.

You may not be able to grow your own ingredients, but you can take advantage of the way Mama did things - through authentic ingredients such as the line of Ortega Mexican Foods products. Fire-roasted chiles, authentic taco seasonings, crisp taco shells made with whole kernel corn and America's number one taco sauce are just a few of the ways that Ortega brings authentic Mexican flavor and fun to your family's dinner table.

For more delicious Mexican recipes to enjoy on Cinco de Mayo - or any day - visit www.ortega.com.

Slow-Cooked Shredded Beef Tacos

Prep Time: 12 minutes
Start to Finish: 6 hours
Makes: 6 to 8 servings

  • 1 1/2 pounds beef chuck roast
  • 1 medium onion, sliced
  • 1 cup water
  • 1 Ortega Grande Taco Dinner Kit
  • 1 can (4 ounces) Ortega Diced Green Chiles
  • Optional toppings: shredded lettuce, chopped tomato, shredded mild cheddar cheese, sour cream
  1. Place beef and onion in 4-quart slow cooker. Combine water and seasoning mix from kit in small bowl. Pour over beef and onion. Cover and cook on LOW 6 to 8 hours or until fork tender.
  2. Transfer beef to cutting board; shred beef with two forks. Place in large bowl. Stir in taco sauce from kit and chilies.
  3. Fill warmed taco shells and tortillas from kit with beef mixture. Top with cheese sauce from kit. Garnish with desired toppings.

Smothered Beef and Bean Burritos

Prep Time: 10 minutes
Start to Finish: 40 minutes
Makes: 10 burritos

  • 1 can (10.75 ounces) condensed cream of mushroom soup
  • 1 can (10 ounces) condensed cheddar cheese soup
  • 1/2 cup sour cream
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 onion, diced
  • 3/4 cup water
  • 1 Ortega Soft Taco Kit
  • 1 cup Ortega Refried Beans
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup diced tomato
  1. Preheat oven to 350°F. Lightly coat 13 x 9-inch baking dish with nonstick cooking spray. Combine soups and sour cream in small bowl; set aside.
  2. Heat oil in skillet over medium-high heat. Add beef and onion. Cook and stir 5 minutes or until beef is no longer pink. Drain and discard fat. Add water and seasoning mix from kit. Cook and stir 3 minutes. Stir in refried beans.
  3. Wrap tortillas from kit with clean, lightly moistened cloth or paper towels. Microwave on HIGH (100% power) 1 minute, until hot and pliable.
  4. Divide beef mixture evenly among tortillas. Fold ends of tortilla to middle, then roll tightly around mixture. Place in baking dish, seam side down. Repeat with remaining tortillas.
  5. Spread soup mixture evenly over tortillas. Bake 22 to 25 minutes or until heated through. Garnish with taco sauce from kit, cilantro and tomatoes.

Easy Empanadas

Prep Time: 10 minutes
Start to Finish: 25 minutes
Makes: 12 empanadas

  • 1 cup prepared refrigerated barbecue shredded pork
  • 2 tablespoons Ortega Taco Sauce, any variety
  • 1 tablespoon Ortega Fire-Roasted Diced Green Chilies
  • 1 can (12-count) refrigerated biscuits
  • 1 egg, well beaten
  • 1 cup black bean and corn salsa
  1. Preheat oven to 375°F. Mix pork, taco sauce and chilies in small bowl.
  2. Separate biscuits into 12 pieces. Flatten each biscuit into 6-inch round, using rolling pin. Divide filling evenly among biscuits, spreading over half of each round to within 1/4 inch of edge. Fold dough over filling; press edges with fork to seal well. Place on ungreased cookie sheet. Brush tops with beaten egg.
  3. Bake 12 to 15 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm with salsa for dipping.

Chili Con Queso Dip

Prep Time: 3 minutes
Start to Finish: 15 minutes
Makes about 3 cups

  • 1 package (16 ounces) pasteurized processed cheese spread, cut into chunks
  • 1 cup Ortega Thick and Chunky Mild Salsa
  • 1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
  • 1 package (10 count) Ortega Tostada Shells or 1 package (12-count)
  • Ortega Taco Shells, broken into pieces
  • Additional Ortega Fire-Roasted Diced Green Chiles (optional)
  • Chopped tomatoes (optional)
  1. Combine cheese, salsa and chilies in small saucepan. Cook and stir over low heat until fully melted and blended.
  2. Serve warm with tostada or taco shells. Garnish with additional chilies and tomatoes, if desired.

Chocolate Chile Brownies With Spiced Frosting

Prep Time: 10 minutes
Start to Finish: 1 hour
Makes: 9 servings

Brownies

  • 1 package (18 to 19 ounces) brownie mix, plus ingredients to prepare mix
  • 1 can (4 ounces) Ortega Diced Green Chiles, undrained

Frosting

  • 1 cup powered sugar
  • 1 tablespoon Ortega Chili Seasoning Mix
  • 1 1/2 to 2 tablespoons milk
  1. Preheat oven to 350°F. Line 8-inch square baking pan with aluminum foil, extending foil over sides of pan; lightly coat with nonstick cooking spray.
  2. Prepare brownies according to package directions. Stir in chilies; mix until well blended. Pour into prepared baking pan. Bake 25 to 30 minutes, or use time recommended on package. Cool on wire rack. Using foil "handles," remove from pan.
  3. Blend powdered sugar and seasoning mix in small bowl. Stir in milk, adding more if necessary, until desired consistency. Spread on brownies. Slice and serve.

Source: Ortega

Holiday 09 April 2019

A Fiesta of Flavor!

(Family Features) This Cinco de Mayo, gather the whole family together and enjoy a true Mexican fiesta like Mama Ortega would have thrown over 100 years ago. With mariachi music, dancing, piñatas and traditional homemade Mexican meals, Mama's fiestas were always a favorite with family, friends and especially her 13 children!

The flavors and smells of Mama's homemade meals still taste great today, but are easier to create - and more fun to eat! Her legendary meals inspired today's convenient and great tasting Ortega Mexican products. Achieve authentic fiesta flavors by using crisp and crunchy Ortega taco shells made with whole kernel corn, topped with slow simmered Ortega Taco Sauce and authentic fire-roasted green chiles. Ortega's zesty Mexican seasonings and fresh-tasting salsas are perfect for adding flavor to your favorite snack, casserole, dip or soup!

So, gather the family together and enjoy a fiesta of flavors with Ortega. For other great recipe ideas or to learn more about Ortega's line of products, visit www.ortega.com.

Taco Rice and Beans

Prep time: 5 minutes
Start to finish: 15 minutes
Serves 4

  • 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
  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.

Grilled Margarita Shrimp

Prep time: 40 minutes
Start to finish: 50 minutes
Serves 6

  • 1 cup margarita mix
  • 1 cup Ortega Taco Sauce, divided
  • 2 pounds raw shrimp (21 to 30), peeled and deveined
  • 3 tablespoons Ortega Diced Green Chiles
  1. In large bowl, pour margarita mix and 1/2 cup taco sauce over shrimp and toss well. Marinate in refrigerator 30 minutes or up to 2 hours.
  2. Preheat grill until sizzling hot, about 15 minutes. Grill shrimp 4 minutes on each side or until pink.
  3. Combine remaining 1/2 cup taco sauce with green chiles to use as dipping sauce.

Ham and Cheese Quesadillas

Prep time: 10 minutes
Start to finish: 20 minutes
Serves 5

  • 1/2 pound cooked ham, diced
  • 3/4 cup cream cheese, softened
  • Zest of one lime
  • 2 green onions, white and green parts, diced
  • 1 Ortega Soft Taco Kit - includes 10 soft tortillas, 1 package (1.25 ounces) taco seasoning mix and 1 package (3 ounces) taco sauce
  • Cooking spray
  • 1 tomato, diced
  • 1/4 cup cilantro, chopped
  • 1/2 cup sour cream
  1. In mixing bowl, combine diced ham, cream cheese, lime zest, green onions and half of taco seasoning packet contained in soft taco kit. Heat large skillet on medium and spray with cooking spray.
  2. Spread about 1 teaspoon taco sauce onto a flour tortilla and then spread about 1/4 cup ham/cream cheese mixture on top.
  3. Place tortilla-side down onto hot skillet and top with another flour tortilla. Heat about 4 minutes, until bottom of tortilla is browned; spray top of the other tortilla and flip. Cook another 4 minutes and repeat with remaining quesadillas. Cook two at a time if skillet is large enough.
  4. Cut into wedges and top with tomato, cilantro and sour cream and serve.

Mexican Meatballs

Prep time: 15 minutes
Start to finish: 30 minutes
Makes about 30 meatballs

  • 3 Ortega Yellow Corn Taco Shells
  • 1 pound (16 ounces) lean ground beef
  • 1 teaspoon Ortega Chili Seasoning Mix
  • 1 egg
  • 2 teaspoons Ortega Diced Green Chiles
  • 1 bottle (8 ounces) Ortega Taco Sauce
  • 1/4 cup shredded cheddar cheese
  • Cilantro, finely chopped (optional)
  1. Break taco shells into food processor and pulse several times to create about 1/2 cup taco shell crumbs. Place into large mixing bowl and add ground beef, seasoning mix, egg and green chiles. Mix thoroughly.
  2. Form mixture into 30 (1-inch) meatballs and drop into hot skillet. Cook until they begin to brown. Carefully turn over and continue browning. Add taco sauce. Coat meatballs with sauce and simmer over low heat, uncovered, 10 minutes.
  3. Sprinkle meatballs with cheese and garnish with cilantro, if desired. Serve with toothpicks.

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

Source: Ortega

Breakfast & Brunch 28 March 2019

A Savory Springtime Brunch

(Family Features) Warm breezes, blooming flowers, pretty pastels - when spring is in the air, there's plenty of reason to celebrate. It's the perfect time to bring family and friends together for a welcoming brunch.

When planning your menu, be sure to have plenty of savory dishes on hand to satisfy your guests. And rest easy, you don't have to spend hours in the kitchen to prepare your feast. Using ingredients already full of flavor, such as Johnsonville Breakfast Sausage, lets you create memorable brunch dishes without a lot of work.

These recipes are simple yet satisfying - and leave you plenty of time to enjoy the company gathered around your table.

For more savory brunch recipes, visit www.johnsonville.com.

Amazing Muffin Cups

Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 12 servings

  • 3 cups refrigerated shredded hash browns
  • 3 tablespoons melted butter
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 12 links Johnsonville Original
  • Breakfast Sausage
  • 6 eggs
  • 2 cups (8 ounces) shredded 4-cheese
  • Mexican blend cheese
  • 1/4 cup chopped red bell pepper
  • Chopped fresh chives or green onions, for garnish
  1. Place 12 paper liners in a muffin pan; spray liners with cooking spray.
  2. In bowl, combine hash browns, butter, salt and pepper. Press hash brown mixture into the bottom and up the sides of the muffin cups.
    Bake at 400°F for 12 minutes or until lightly browned.
  3. Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage between muffin cups.
  4. Combine eggs, cheese and bell pepper. Pour over sausage. Sprinkle with chives. Bake for 13 to 15 minutes or until set.

Sunrise Breakfast Casserole

Prep Time: 30 minutes
Bake Time: 70 minutes
Yield: 12 to 15 servings

  • 2 packages (12 ounces each) Johnsonville Breakfast Sausage Links
  • 9 eggs
  • 3 cups milk
  • 1 1/2 teaspoons ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 packages (20 ounces each) refrigerated shredded hash browns
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1/2 cup diced sweet red pepper
  • 1/3 cup thinly sliced green onions
  • 2 cups salsa or picante sauce, optional
  1. Place sausage on a 15 x 10 x 1-inch baking pan. Bake at 375°F for 15 to 20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4-inch coins.
  2. In large bowl, combine eggs, milk, mustard, salt and pepper. Add hash browns, sausage, cheese, sweet red pepper and green onions; mix well. Pour into a greased 13 x 9 x 2-inch baking dish. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350°F for 65 to 70 minutes or until set and golden brown.
    Let stand 10 minutes before serving.
  4. Serve with salsa or picante sauce if desired.

Blue Ribbon Skillet

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 3 servings

  • 7 links Johnsonville Original Breakfast Sausage
  • 3 tablespoons canola oil
  • 4 cups refrigerated shredded hash browns
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped orange bell pepper
  • 1 jalapeño pepper, seeded and chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup (4 ounces) shredded 4-cheese Mexican blend cheese
  1. In large skillet, cook sausage per package directions. Cut links into 1-inch pieces and set aside.
  2. In the same skillet, heat oil over medium-high heat. Add hash browns, onion, green and orange peppers, jalapeños, salt and pepper. Cook for about 10 minutes until hash browns are lightly browned and tender, turning occasionally.
  3. Return sausage to skillet and sprinkle with cheese. Cover skillet for 2 minutes until cheese is melted.

Option: This recipe can be doubled to make a "2-Skillet Breakfast." Cook sausage in one skillet and hash browns, onion and peppers in another skillet.

Easy Sausage Roll-Ups

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 16 roll-ups

  • 1 package (12 ounces) Johnsonville Breakfast Sausage Links
  • 2 containers refrigerated crescent rolls (16 rolls total)
  • 1/2 teaspoon cinnamon
  • 2 tablespoons sugar
  1. Prepare sausage according to package directions. Drain and set aside.
  2. Unroll crescent roll dough according to directions on package. Place one cooked sausage onto one end of a dough triangle. Roll dough around sausage according to directions on dough package and place on jelly-roll pan with the seam side down. Repeat with remaining sausage and dough. (You will have 2 extra rolls. Bake and enjoy with jam.)
  3. Mix cinnamon and sugar together and sprinkle evenly over roll-ups. Bake according to directions on dough package. Serve hot.

Suggestion: Serve with warm maple syrup, honey or your favorite preserves for dipping.

Sausage Mushroom Quiche

Yield: 8 servings

  • 1 package (12 ounces) Johnsonville Original Breakfast Sausage Patties
  • 1 1/2 cups sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 1 package (3 ounces) cream cheese, softened
  • 4 eggs
  • 1/3 cup half-and-half cream
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash ground nutmeg
  • 1 pastry shell (9 inches), baked
  1. In skillet, cook sausage over medium-high heat for 3 minutes, chopping into small pieces. Add mushrooms, onion and peppers. Cook and stir 5 minutes longer or until sausage is no longer pink and the vegetables are tender; drain well and set aside.
  2. In mixing bowl, beat cream cheese until smooth. Gradually beat in eggs and cream.
  3. Stir in cheeses, salt, pepper, nutmeg and sausage mixture. Pour into baked pastry shell. Bake, uncovered, at 350°F for 40 to 45 minutes or until a knife inserted near center comes out clean. If necessary, cover edges of crust with foil to prevent over-browning. Let stand 10 minutes before serving.

Source: Johnsonville

Holiday 30 January 2019

Simple Seafood Solutions for Lent

(Family Features) With people across the country observing Lent, a religious tradition observed during the 40 days before Easter, it’s time to rethink the standard family meal menu.

This nearly eight-week period typically calls for a special diet. Specifically, red meat is cut out on Fridays for some and for the entirety of Lent for others. According to Datassential, 26 percent of consumers observe lent and of those, 41 percent said they eat fish on Fridays instead of meat.

Eating two servings of seafood per week – as recommended by the Dietary Guidelines for Americans – is one way to make a positive commitment to you and your family’s health during Lent and throughout the year. According to a study in the Journal of the American Medical Association, research shows eating seafood 2-3 times per week reduces the risk of death from any health-related cause. Seafood also provides unique health benefits as a lean protein and is a quality source for omega-3 fatty acids, which are healthy fats essential to human health and development.

With so many seafood options available, including Alaskan cod, snapper, salmon and more, it can be easy to incorporate this nutritious lean protein into your diet.

This simple recipe for Blackened Catfish with Quinoa and Citrus Vinaigrette can help you on your way to a more nutritious meal plan that includes consuming seafood twice per week. If you can’t find catfish or prefer to substitute, any white fish such as cod, mahimahi or flounder will work.

For more seafood recipes and Lenten meal inspiration, visit seafoodnutrition.org or follow #Seafood2xWk on social media.
14114 detail image embed1

Blackened Catfish with Quinoa and Citrus Vinaigrette

Recipe courtesy of chef Tim Hughes on behalf of the Seafood Nutrition Partnership
Servings: 4

Blackening Seasoning:

  • 1          tablespoon salt
  • 1          tablespoon pepper
  • 1          tablespoon cayenne pepper
  • 1          tablespoon garlic powder
  • 1          tablespoon thyme

Quinoa Salad:

  • 1          tablespoon peanut oil
  • 1          cup corn, canned and drained or frozen and thawed to room temperature
  • salt, to taste
  • pepper, to taste
  • 1/2       cup edamame, shelled and thawed to room temperature
  • 3          cups quinoa, cooked

Blackened Catfish:

  • 1          tablespoon peanut oil
  • 1          pound catfish, cut into four fillets
  • 5          tablespoons Blackening Seasoning

Citrus Vinaigrette:

  • 2          tablespoons lemon juice
  • 1          teaspoon lemon zest
  • 1          tablespoon honey
  • 1/2       teaspoon thyme
  • 2          tablespoons olive oil
  1. To make Blackening Seasoning: Combine salt, pepper, cayenne pepper, garlic powder and thyme.
  2. To make Quinoa Salad: Heat and oil skillet. Add corn; salt and pepper, to taste, and saute until golden brown. Add edamame and sauteed corn to quinoa and set aside.
  3. To make Blackened Catfish: Heat cast-iron skillet to medium-high heat with 1 tablespoon peanut oil added. Coat both sides of catfish fillets with Blackening Seasoning. Add catfish to skillet and cook 5-6 minutes per side, or until well done.
  4. To make Citrus Vinaigrette: Whisk together lemon juice, lemon zest, honey and thyme. Slowly add olive oil, whisking until dressing is formed.
  5. Serve Blackened Catfish on top of Quinoa Salad and drizzle with Citrus Vinaigrette.

Photo courtesy of Getty Images

Source: Seafood Nutrition Partnership

Casseroles 03 March 2017

Easy Tuna Casserole

Feed your family something simple and delicious like this Easy Tuna Casserole, loaded with vegetables, pasta and tuna for a filling meal that everyone can enjoy. In just a few easy steps, you’ll be able to please the entire family without spending hours in the kitchen – perfect for those busy weeknights when time isn’t on your side. Find more family recipes at culinary.net.

Easy Tuna Casserole2

Easy Tuna Casserole

  • 6 cups boiling water
  • 3 cups uncooked macaroni
  • 1 cup frozen vegetables (corn, carrots and peas)
  • 4 TBS butter
  • 1/2 cup milk
  • 1 cheese powder packet
  • 1 can of tuna in water (drained)
  • 8 - 10 buttery crackers rounds (crushed)
  1. Boil water in sauce pan, then add in macaroni. Stirring ocassionaly. Boiling 8-10 minutes.
  2. Add frozen vegetables 2 minutes before the end of boil time.
  3. Drain and return to sauce pan.
  4. Add in butter, milk and cheese.  Stir until mixed.
  5. Pour into casserole dish.
  6. Add tuna and stir into macaroni mixture.
  7. Sprinkle crushed buttery crackers over macaroni mixture.
  8. Serve immediately.

Source: Culinary.net

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

One Dish Meals 09 February 2017

A Classic Recipe Makeover

(Family Features) It’s true that classics never go out of style, but they can also evolve to keep current while still maintaining their original appeal.

For example, take the iconic tomato soup and grilled cheese sandwich duo. Today’s tomato soup might be seasoned with herbs and garlic, and the grilled cheese might swap goat cheese and mozzarella for the traditional American or cheddar. Meatloaf could be prepared with sriracha replacing Worcestershire sauce or other seasonings.

Another updated idea is for stuffed peppers. It’s easy to give them a Tex-Mex spin simply by using a can of READ Southwestern Bean Salad as the base for the filling. The salad already has black and kidney beans, hominy and corn in it, as well as a slightly spicy dressing. Build on that flavorful combination by adding browned ground beef or turkey, cheese and tortilla chips. Poblano peppers could be substituted for bell peppers for an even more authentic south-of-the-border flair.

While this meal in a pepper bakes, make a salad of spinach or other greens topped with avocado slices and orange segments. Dinner is done and on the table in under an hour. For more easy, flavorful dinner ideas, visit READsalads.com.

13637 detail image embed1

Southwestern Bean Salad Stuffed Peppers

Prep time: 20 minutes
Cook time: 25 minutes
Servings: 6

  • 1 can (15 ounces) READ Southwestern Bean Salad
  • 1 teaspoon ground cumin
  • 1 small jalapeno pepper, minced (optional)
  • 1/2 pound ground lean beef (90 percent lean)
  • 1/2 cup chopped onion
  • 3 large bell peppers, any color or combination
  • nonstick cooking spray
  • 1 cup crushed tortilla chips, plus 1/4 cup (optional), divided
  • 1 cup shredded Mexican cheese blend, divided
  1. Drain bean salad; discard liquid. With fork, mash half of beans until chunky. Combine with remaining beans. Stir in cumin and jalapeno, if desired; set aside.
  2. In medium skillet over medium-high heat, cook ground beef and onion 8-10 minutes until ground beef is completely cooked, stirring frequently.
  3. Cut bell peppers in half, lengthwise. Remove membranes and seeds. Line baking pan with aluminum foil. Spray with nonstick cooking spray (or brush lightly with vegetable oil).
  4. Heat oven to 350° F.
  5. Combine ground beef and onion mixture with bean mixture. Stir in 1 cup tortilla chips and 1/2 cup cheese. Divide evenly among peppers. Arrange peppers cut-side up in prepared pan; peppers should fit snugly. Top with remaining crushed tortilla chips, if desired. Bake, covered, 25 minutes, or until peppers are tender and filling is heated through. Sprinkle with remaining cheese and bake, uncovered, until cheese melts.

Variation: Ground chicken or turkey breast may be substituted for ground beef. Add 2 teaspoons vegetable oil to skillet and heat until hot before adding ground chicken or turkey and onion to skillet.

Nutritional information per serving: 252 calories; 15 g protein; 20 g carbohydrate;
13 g total fat; 370 mg sodium; 40 mg cholesterol; 5 g dietary fiber; 9 mg iron; 0.07 mg thiamin;
708 IU vitamin A; 34 mg vitamin C.

Source: READ

Main Dishes 19 January 2017

Simple Slow Cooker Tips

(Family Features) Slow cookers are a simple, no-nonsense solution to making delicious meals for a family on the go. With minimal prep time, you can walk away and let the slow cooker work its magic – welcoming you home to an aromatic, ready-to-serve dinner. Here are some tips for slow cooker success:

  • Brown your meat before you heat. The extra few minutes you take to do so will greatly enhance the flavor of your meal. If you dredge your meat in a little flour before browning, you’ll also get a thicker sauce. While some foods will brown during the cooking process, they won’t have the same color and flavor they get when browned first on the stovetop. If you can find the time for this step, the results are worth it.
  • Prioritize your ingredients. Hardy, fresh vegetables such as carrots, potatoes, or turnips for example, cook more slowly than meat. To avoid undercooking these types of veggies, place them on the bottom or sides and the meat on top. Add tender veggies (peas) and strongly flavored veggies like broccoli, cauliflower or onions in the last 15 to 60 minutes. Dairy products like sour cream, milk or yogurt, tend to break down in the slow cooker. To prevent this, add them during the last 15 to 30 minutes of cooking. However, prepared items such as the Bob Evans’ Refrigerated Mashed Potatoes in this recipe can be added at the beginning. Stir in spices for the last hour of cooking. They will lose flavor if cooked with the rest of the ingredients for the duration.
  • Resist the urge to stir. Each time you lift the lid to do so, heat escapes, extending the needed cooking time by up to half an hour. Some recipes do instruct you to stir halfway through the cooking process or toward the end, but otherwise it's best to leave the lid closed. To check progress without lifting the lid, spin the cover until the condensation falls off. Then it's easy to see inside.

Here’s a deliciously simple slow cooker recipe from Bob Evans Food Products that your whole family will love:

10245 detail image embed1

Slow Cooker Shepherd’s Pie

Prep time: 10 minutes
Cook time: 4 to 6 hours
Makes 6 servings

  • 1 pound Bob Evans Original Recipe Sausage Roll
  • 1 24 ounce package Bob Evans Mashed Potatoes
  • 2 cups frozen peas and carrots
  • 1 12 ounce jar beef gravy
  1. In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker. Add peas and carrots. Top with mashed potatoes. Pour gravy on top of potatoes. Cover and cook on low 4 to 6 hours.

For more family-friendly slow cooker recipes, visit www.bobevans.com.

Source: www.bobevans.com

Save

Save

Save

Main Dishes 07 December 2016

Winter Weather Warm-Up

(Family Features) Sweaters and scarves aren’t the only ways to brace yourself against blustery weather. There’s no time like winter to putter in the kitchen, where the cozy heat from the stove and the aromas of mouthwatering dishes can warm you from the inside out.

Rich, hearty stews and creamy casseroles are perfect for winter dinners, but when you’re craving something other than traditional comfort food, there are plenty of other options that will chase away the chill, such as a glass of Pinot Noir.

These three dishes feature common proteins – chicken, beef and fish – in preparations that make it easy to reimagine your winter weather menu. Find more recipes and ideas for warming up this winter at culinary.net.

Fruit Juice and Fish Fillets

The temperatures may be falling, but you can still fire up the grill and fill up your plate with a tasty recipe like this Grilled Citrus Rosemary Catfish, which combines sweet juices for a citrus sauce that coats grilled catfish. Find more main dish recipes including catfish at uscatfish.com.

13552 chicken with brocolli

Grilled Citrus Rosemary Catfish

Recipe courtesy of The Catfish Institute
Servings: 4

Citrus Sauce:

  • 1 lime, juice and zest only
  • 1 lemon, zest only
  • 1 orange, zest only
  • 6 ounces pineapple juice
  • 1/2 cup brown sugar
  • 1 tablespoon fresh rosemary, chopped
  • 1/4 teaspoon salt


Catfish:

  • 4 U.S. farm-raised catfish fillets
  • 2 lemons
  • salt, to taste
  • freshly ground black pepper, to taste
  1. Heat grill.
  2. To make citrus sauce: In small saucepan, combine all sauce ingredients. Bring to boil; reduce heat and simmer 5 minutes.
  3. To make catfish: Place catfish in shallow dish and squeeze 1/2 fresh lemon over each fillet. Sprinkle with salt and pepper. Let rest 5 minutes.
  4. Grill catfish fillets, skin-side-up, 3-4 minutes. Flip over and grill 2-3 more minutes.
  5. Transfer catfish to serving plates and spoon warmed citrus sauce over fillets.

A Cold-Weather Solution

While it can be a challenge, there are several ways to pair food and wine appropriately during winter, despite bitter weather. A warm, comforting dish, like Roasted Chicken with Salsa Verde from James Beard award-winning chef Jonathan Waxman, combines well with rosé during the cold season. One reasonably priced wine that matches chicken well is Angeline California Rosé of Pinot Noir. The crisp flavors of light red fruits combine with the herbs accompanying the chicken. It’ll also complement the many other flavors of winter, when an array of dishes hit the table and challenge hosts to find the right wine to serve.

For more wines that work well in wintertime, visit angelinewinery.com.

13552 chicken wine

Chicken and Salsa Verde

Recipe courtesy of chef Jonathan Waxman

Chicken:

  • 1 fresh free-range organic chicken (4 pounds)
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 1/4 cup extra-virgin olive oil
  • 1 lemon

Salsa Verde:

  • 1/4 cup capers in salt
  • 4 anchovy filets
  • 3 cloves garlic
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped arugula
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped tarragon
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh sage
  • 1 cup extra-virgin olive oil
  • 1/4 teaspoon sea salt
  1. To make chicken: Heat oven to 450° F.
  2. Wash chicken in hot water. Dry with paper towels.
  3. Using kitchen shears, cut out backbone of chicken and remove any fat (this can be added to chicken stock). Using heavy chef’s knife, cut out breastbone. Season halves with sea salt and black pepper.
  4. Place chicken halves, skin side up, on two sizzle platters and dab with olive oil. Cut lemon in half and place 1 half, cut side down, next to chicken on each platter.
  5. Roast chicken 35 minutes, basting every 10 minutes. When done, remove chicken to platter and pour off excess fat. Cut each breast in half and cut the thigh from the leg. Serve with salsa verde (recipe below) and garnish with roasted lemon.
  6. To make salsa verde: Soak capers in cold water 1 hour then drain.
  7. Soak anchovies in cold water 15 minutes then pat dry and remove bones.
  8. Using mortar and pestle, smash capers, anchovies and garlic, until smooth, then transfer to large bowl.
  9. Add all herbs and olive oil.
  10. Season with sea salt.

Pair each serving with Angeline California Rosé of Pinot Noir.

Whole and Hearty

A hearty meat-and-potatoes meal is a sure way to warm up on a cold winter night. This heart-healthy, one-dish meal is made with lean top round beef, lots of vegetables and a spicy herb mixture. Find more healthy main dish ideas at health.gov.

13552 stew

Black Skillet Beef with Greens and Red Potatoes

Recipe courtesy of the USDA

  • 1 pound top round beef
  • 1 tablespoon paprika
  • 1 1/2 teaspoons oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon red pepper
  • 1/8 teaspoon dry mustard
  • nonstick spray
  • 8 red-skinned potatoes, halved
  • 3 cups onion, finely chopped
  • 2 cups beef broth
  • 2 large garlic cloves, minced
  • 2 large carrots, peeled and cut into 2 1/2-inch strips
  • 2 bunches (1/2 pound each) mustard, kale or turnip greens, stems removed, coarsely torn
  1. Partially freeze beef. Thinly slice across grain into strips 1/8-inch thick and 3 inches wide. Trim away visible fat.
  2. Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper and dry mustard. Coat strips of meat with spice mixture.
  3. Spray large, heavy skillet with nonstick spray. Heat pan over high heat.
  4. Add meat; cook, stirring constantly, 5 minutes.
  5. Add potatoes, onion, broth and garlic. Cook over medium heat, covered, 20 minutes.
  6. Stir in carrots; lay greens over top and cook, covered, until carrots are tender, about 15 minutes.
  7. Serve in large serving bowl with crusty bread for dunking.

Photo courtesy of Getty Images (fish photo and beef stew photo)

Source: Culinary.net

Save

Save

Save

Save

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.