Sides, drinks and leftovers perfect for sharing with friends

(Family Features) Friendsgiving is the perfect opportunity to celebrate your second family with festive, fun recipes that stray a bit away from traditional fare.

“Friendsgiving is often held on the Saturday before Thanksgiving,” said Chef Kevan Vetter of the McCormick Kitchens. “It’s more of a potluck party than a traditional Thanksgiving – everyone is usually assigned a dish. Instead of stuffing or a green bean casserole, bring a dish that’s a little more fun, like corn pudding with a dash of smoky heat from chipotle chili pepper.”

These recipes for a caramelized Brie and a chocolatey red wine from the McCormick kitchens are also sure to please. If your party falls after the big day, put those turkey leftovers to good use with a cheesy turkey crescent ring perfect for feeding a group of friends.

Find more recipes to share with friends this season at McCormick.com.

Chipotle Corn Pudding

Prep time: 10 minutes
Cook time: 1 hour
Servings: 8

• 1/4       cup cornstarch
• 1/4       cup sugar
• 2          teaspoons McCormick Minced Onions
• 1 1/2    teaspoons McCormick Ground Mustard
• 1          teaspoon McCormick Gourmet Sicilian Sea Salt
• 1/4       teaspoon McCormick Chipotle Chili Pepper
• 4          eggs
• 1/2       cup milk
• 1/4       cup (1/2 stick) butter, melted
• 2          cans (14 3/4 ounces each) creamed corn
• 1          can (15 1/4 ounces) whole- kernel corn, drained
• nonstick cooking spray

1. Heat oven to 400° F. In small bowl, mix cornstarch, sugar, onions, mustard, sea salt and chili pepper until well blended; set aside.
2. In large bowl, lightly beat eggs. Stir in milk, butter and all corn. Gently stir in cornstarch mixture until well blended. Pour into 2 1/2-quart baking dish sprayed with nonstick cooking spray.
3. Bake 1 hour, or until set, stirring halfway through cooking. Let stand 10 minutes before serving.

Slow Cooker Red Wine Hot Chocolate

Prep time: 5 minutes
Cook time: 1 hour
Servings: 14

• 1          bottle (750 milliliters) red wine
• 8          cups whole milk
• 1          can (14 ounces) sweetened condensed milk
• 1          package (12 ounces) dark chocolate chips
• 1          teaspoon McCormick Ground Nutmeg
• 4          McCormick Cinnamon Sticks

1. Place all ingredients in slow cooker. Cover.
2. Cook 60-70 minutes on high, or until chocolate is melted and mixture is heated through, stirring every 15 minutes.
3. Reduce heat to low. Serve from slow cooker.

Pecan Pie Brie

Prep time: 5 minutes
Cook time: 12 minutes
Servings: 12

• 1/2       cup firmly packed brown sugar
• 1/2       teaspoon McCormick Ground Cinnamon
• 1/4       teaspoon salt
• 1/8       teaspoon McCormick Ground Nutmeg
• 3          tablespoons butter, divided
• 1          cup pecans, chopped
• 1/2       cup light corn syrup
• 2          tablespoons water
• 1          teaspoon McCormick Pure Vanilla Extract
• 1/2       teaspoon McCormick Rum Extract
• 1          wheel Brie cheese, warmed

1. In small bowl, mix brown sugar, cinnamon, salt and nutmeg until blended. Set aside.
2. In large skillet over medium heat, melt 2 tablespoons butter. Add pecans; toast 5-7 minutes, or until golden brown, stirring frequently. Reduce heat to low.
3. Stir remaining butter, corn syrup, water, vanilla extract, rum extract and brown sugar mixture into skillet. Cook and stir until butter is melted and mixture is heated through. Remove from heat. Mixture will thicken as it cools.
4. Spoon over warmed Brie.

Leftover Turkey Taco Crescent Ring

Prep time: 25 minutes
Cook time: 25 minutes
Servings: 10

• 1          package McCormick Original Taco Seasoning Mix, divided
• 2          tablespoons butter
• 1          cup finely chopped onion
• 2          cups shredded, cooked turkey
• 1          can (15 1/4 ounces) whole-kernel corn, drained
• 1          can (10 ounces) diced tomatoes and chilies, drained
• 1          garlic clove, minced
• 1          container (8 ounces) whipped cream cheese
• 2          cups shredded cheddar cheese, divided
• 2          packages (8 ounces each) refrigerated crescent dinner rolls

1. Heat oven to 375° F. Reserve 1 teaspoon taco seasoning mix in small bowl; set aside.
2. In medium saucepan over medium heat, melt butter. Add onion; cook and stir 3 minutes, or until tender. Add turkey, corn, tomatoes, garlic and remaining seasoning mix. Cook and stir 5 minutes. Remove from heat. Stir in cream cheese and 1 cup shredded cheese.
3. Unroll crescent roll dough on greased or parchment paper-lined baking pan. Separate into triangles. Arrange triangles to resemble sun with center open. Press dough where bottoms of triangles overlap. Spoon turkey mixture in ring where dough overlaps. Fold triangle points over filling, tucking into bottom layer to secure. Continue until entire ring is enclosed.
4. Bake 15 minutes, or until golden brown.
5. In bowl, stir remaining shredded cheese into reserved seasoning mix. Remove ring from oven. Sprinkle with cheese mixture. Bake 5 minutes longer, or until cheese is melted.
6. Serve with desired toppings, such as shredded lettuce, sour cream or guacamole.

Source: McCormick

(Family Features) If you’re trying to boost the nutrition of your meals and snacks, look no further than your refrigerator. Dairy products provide a powerful nutrition package that can help you meet your nutrient needs and achieve better health.

The most recent Dietary Guidelines for Americans affirm dairy’s important place in the diet with a recommendation that people ages 9 and older consume three servings of low-fat or fat-free dairy foods every day. With nine essential nutrients, milk, cheese and yogurt deliver a unique nutrition package superior to milk alternatives, such as almond or rice beverages, which are often fortified or fall short on these important nutrients.

During the hot summer months, when you don’t feel like spending much time in the kitchen, dairy products offer ease and convenience, as many are ready to use in recipes or round out a meal or snack. For a quick, easy and healthy snack this summer, put a fresh take on traditional pizza with this recipe that uses crescent rolls topped with cheeses and fresh seasonal veggies. Or turn up the heat on a classic beef burrito by adding warm pepper jack cheese and black beans.

Visit MidwestDairy.com to pledge Dairy 3 for Me, find additional recipes and learn more about how to unleash the power of dairy nutrition.

Summer Pizza Snack

Recipe courtesy of Cindy Heins, Heins Family Farms
Total time: 22 minutes
Servings: 12

• 1 tube (8 ounces) crescent rolls
• 1 tub (8 ounces) low-fat cream cheese
• 1/4 cup light mayonnaise
• 1/4 teaspoon garlic powder
• 1 cup shredded part-skim mozzarella cheese
• 3/4 cup sliced cherry tomatoes
• 1/2 cup sliced black olives
• 1/2 cup chopped broccoli florets
• 1/2 cup chopped cucumber

1. Heat oven to 375° F. In 9-by-13-inch baking pan, spread out crescent roll dough. Seal seams together to form one large rectangle across bottom of pan. Bake 10-12 minutes, or until lightly browned. Cool on rack.
2. In small bowl, mix together cream cheese, mayonnaise and garlic powder. Spread evenly over entire cooled crust. Top with mozzarella, tomatoes, olives, broccoli and cucumber. Cut into 12 squares and serve.

Beef Burrito with Pepper Jack Cheese and Black Beans

Total time: 9 minutes
Servings: 6

• 1/2 pound ground beef sirloin
• 2 teaspoons minced garlic
• 1 cup chunky salsa, divided
• 2 cups cooked brown or white rice
• 6 whole-wheat tortillas (9 inches each)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (11 ounces) corn kernels, drained
• 2 cups shredded pepper jack cheese
• sliced green onion, including green tops

1. In medium, nonstick skillet, brown ground beef and garlic over medium heat (break beef mixture up into smaller chunks with spatula). Drain fat and stir in 1/2 cup salsa; set aside.
2. Spread 1/3 cup rice on center of tortilla, leaving 1/2-inch border. Scatter about 2 tablespoons beans and 1 1/2 tablespoons corn over rice. Spread 1/3 cup beef mixture and 1/4 cup cheese over corn. Top with 2 teaspoons salsa and a few slices green onion. Fold in two opposite edges of tortilla 1 inch each and roll up. Place seam-side down on microwave-safe dish.
3. Repeat with remaining tortillas. Place burritos in microwave oven and heat 1 minute, or until heated through. Serve with remaining salsa.

Source: Midwest Dairy Association

(Family Features) When the temperature drops, it’s natural for thoughts — and cravings — to turn toward soothing and hearty comfort foods. There’s nothing like a good casserole or a bowl of hot chili to make you feel good all over.

To kick up the fun in your favorite meals, try some comfort foods with salsa added into the mix. Salsa and picante sauces are convenient ways to add different flavors and heat up the whole family with a satisfying meal.

These recipes are fast and easy, making them great weeknight dinners for the busy cook.
For more creative recipes and serving suggestions, visit pacefoods.com.

Turn Up the Heat!

Here are some more ideas from Pace Foods to help you put some zip into your favorite foods.

Zesty Grilled Cheese
Dip your grilled cheese sandwich into chunky salsa or picante sauce for a full-flavored, zingy kick.

Fiesta Meat Loaf
Use chunky salsa or picante sauce instead of tomato sauce or ketchup for a juicy, zesty meat loaf. Just before serving, top with more salsa.

Soup Toppers
Stir any delicious flavored salsa into your soup for a fresh new taste. Try it in black bean, tomato or vegetable soup.

Fiesta Rice
Tired of making the same old side dishes? To freshen up any meal, stir chunky salsa or picante sauce into your cooked rice for a lively side dish the whole family will love.

Monterey Chicken Tortilla Casserole

Prep: 10 minutes
Cook: 40 minutes
Makes: 4

• 1 cup coarsely crumbled tortilla chips
• 2 cups cubed cooked chicken OR cooked turkey
• 1 can (about 15 ounces) cream-style whole kernel corn
• 3/4 cup Pace Picante sauce
• 1/2 cup sliced pitted ripe olives
• 1/2 cup shredded cheddar cheese
• Chopped green pepper OR red pepper
• Tortilla chips

1. Layer crumbled chips, chicken, corn and picante sauce in 1-quart casserole. Top with olives and cheese.
2. Bake at 350°F for 40 minutes or until hot. Top with peppers. Serve with chips.

Chipotle Chili

Prep: 15 minutes
Cook: 8 hours
Makes: 8

• 1 jar (16 ounces) Pace Chunky salsa
• 1 cup water
• 2 tablespoons chili powder
• 1 teaspoon ground chipotle chile pepper
• 1 large onion, chopped (about 1 cup)
• 2 pounds beef for stew, cut into 1/2-inch pieces
• 1 can (about 19 ounces) red kidney beans, rinsed and drained
• Shredded cheddar cheese (optional)
• Sour cream (optional)

1. Stir salsa, water, chili powder, chipotle pepper, onion, beef and beans in a 3 1/2-quart slow cooker.
2. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. Serve with cheese and sour cream, if desired.
   *Or on HIGH for 4 to 5 hours.

2-Step Beefy Taco Joes

Prep: 5 minutes
Cook: 10 minutes
Makes: 8

• 1 pound ground beef
• 1 can (10 3/4 ounces) Campbell’s Condensed
• Tomato soup (Regular OR 25% Less Sodium)
• 1 cup Pace Thick & Chunky salsa
• 1/2 cup shredded cheddar cheese
• 8 Pepperidge Farm Sandwich rolls, any variety

1. Brown ground beef in skillet. Pour off fat.
2. Add soup and salsa. Heat through. Top with cheese. Serve on rolls.

Mexican Four Cheese Potatoes au Gratin

Prep: 10 minutes
Bake: 50 minutes
Stand: 10 minutes
Makes: 6

• 1 jar (16 ounces) Pace Mexican Four Cheese salsa con Queso
• 3/4 cup Swanson Chicken broth (Regular, Natural Goodness™ OR Certified Organic)
• 1/4 cup heavy cream OR half-and-half
• 3 medium potatoes, peeled and thinly sliced (about 3 cups)

1. Stir queso, broth and cream together in medium bowl.
2. Put HALF of potatoes in a 2-quart shallow baking dish. Pour HALF of queso mixture over potatoes. Repeat with remaining potatoes and queso mixture.
3. Bake at 350°F for 50 minutes or until potatoes are tender. Let stand for 10 minutes.

Mexi-Mac

Prep: 5 minutes
Cook: 20 minutes
Makes: 4

• 1 pound ground beef
• 1 cup Pace Picante sauce
• 1 tablespoon chili powder
• 1 can (14 1/2 ounces) whole peeled tomatoes, cut up
• 1 cup frozen whole kernel corn
• 3 cups cooked elbow pasta
• 1/2 cup shredded cheddar cheese
• Sliced avocado
• Sour cream

1. Cook beef in skillet until browned. Pour off fat.
2. Add picante sauce, chili powder, tomatoes and corn. Heat to a boil. Cook over low heat 10 minutes. Add pasta. Sprinkle with cheese. Cover and heat until cheese melts. Garnish with avocado and sour cream.

Source: Pace Foods

(Family Features) Corn on the cob with some butter is a popular side dish, but there’s so much more you can do with fresh, juicy corn. These recipes make the most of sweet corn from Florida and will have your family asking for more.

“Sweet corn is a really versatile ingredient,” said Justin Timineri, Executive Chef and Culinary Ambassador, Florida Department of Agriculture and Consumer Services. “From fritters and soup to enchiladas and corn on the cob with some surprising toppings, there are plenty of ways to enjoy this healthful grain.”

Chef Justin’s Kitchen Tips for Kids
Get the kids involved in buying, prepping and cooking corn. Here’s what they need to know to help you in the kitchen:

• Look for fresh sweet corn with the husk still attached. They should feel and look moist and plump, with the kernels inside fat and shiny. The silk of the corn should be a little sticky and should look glossy, stiff and moist.
• To shuck: Grasp the husks and pull down to expose the kernels. Continue until all the husks and silk-like hairs have been removed.
• To remove kernels: Hold corn cob upright by the tip, with the large end solidly down on the table. Take a small sharp knife and cut down, removing the corn kernels. Be careful not to cut too deep and remove parts of the cob.

To get more fresh ideas for cooking with corn, visit http://bit.ly/floridacorn.

Sweet Corn with Southern BBQ Butter

Yield: 4 servings

• 1/4 cup of your favorite barbecue sauce (sweet, spicy, etc.)
• 1/4 stick butter
• 4 ears fresh Florida sweet corn, shucked
• Kosher salt and fresh ground pepper
• Chives, for garnish

1. Preheat oven broiler on high.
2. Add barbecue sauce and butter to small saucepan.
3. Stir over low heat until melted and smooth.
4. Season corn lightly with salt and pepper. Place sweet corn in a medium-sized baking dish and pour barbecue mixture over sweet corn. Broil 4 inches from broiler, being sure to watch the whole time. Turn and baste for 6 to 8 minutes, or until golden.
5. Garnish with chives. Serve warm.

Here are some other great ways to top Florida sweet corn on the cob:

• Garlic and basil butter
• Cilantro, lime and honey
• Parmesan and pesto sauce
• Cinnamon, sugar and butter

Sweet Corn and Black Bean Enchiladas

Yield: 6 to 8 servings

• 1 tablespoon vegetable oil
• 1/2 cup onion, chopped
• 1 cup fresh Florida sweet corn kernels
• 2 bell peppers, diced
• 1 teaspoon ground cumin
• 1 cup salsa
• 1 can low sodium black beans,
• rinsed and drained
• Kosher salt and freshly ground pepper
• 10 6-inch corn tortillas
• 2 cups shredded Monterey Jack cheese, divided
• 1 8-ounce can enchilada sauce

1. Preheat oven to 350°F.
2. Lightly spray an 11 x 7-inch (2-quart) baking dish with pan release cooking spray.
3. Add vegetable oil to a medium pan. Cook onion, corn and bell peppers over medium high heat for 3 minutes. Add cumin, salsa and black beans, and continue to cook for two minutes, stirring occasionally. Season with salt and pepper to taste. Remove pan from heat and let cool slightly.
4. Place an even amount of the filling mixture in each tortilla. Using 1 cup shredded cheese, evenly distribute it on top of each tortilla. Carefully roll up each tortilla, and place seam side down in sprayed baking dish.
5. Pour enchilada sauce over rolled enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese.
6. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Remove from oven and let cool slightly.
7. Serve with diced avocado, salsa and sour cream, if desired.

Sweet Corn and Ricotta Fritters

Yield: 4 to 6 servings

• 2 ears fresh Florida sweet corn, kernels removed
• 1/2 bunch fresh cilantro, chopped fine
• 4 ounces low-fat ricotta cheese
• 2 large eggs, beaten
• 1/3 cup self-rising unbleached or whole-wheat flour
• Kosher salt and fresh ground pepper
• Olive oil (for shallow pan frying)

1. In medium-sized bowl, combine corn, cilantro, ricotta, eggs, flour and a pinch of salt and pepper.
2. Add a small amount of olive oil to a medium-high preheated sauté pan. Carefully add spoonfuls of corn mixture to hot pan. Cook on both sides until golden brown. Test the first done fritter, and adjust seasoning with salt and pepper. Serve with low-fat sour cream if desired.

Sweet Corn and Tomato Bisque

Yield: 4 servings

• 2 tablespoons unsalted butter
• 1/2 onion, finely chopped
• 4 ears fresh Florida sweet corn, kernels removed
• 1 large garlic clove, minced
• 4 cups low-sodium broth (vegetable or chicken)
• Kosher salt and fresh ground pepper
• 2 tablespoons sour cream
• 2 medium tomatoes, coarsely chopped
• 1 scallion, thinly sliced
• 1 tablespoon cilantro, finely chopped, plus more for garnish

1. Melt butter in large, heavy pot. Add onion and cook over moderately high heat, stirring, until lightly browned, for about 6 to 7 minutes.
2. Stir in corn and garlic, cooking until corn is lightly browned, about 5 minutes. Add broth and simmer until corn is tender, about 15 minutes. Lightly season with kosher salt and pepper to taste.
3. Transfer half the soup into blender or food processor; purée until almost smooth. Add blended soup back into unblended soup; stir to combine.
4. Add tomatoes, scallion and 1 tablespoon cilantro; bring to a boil. Serve hot and garnish with cilantro.

Source: Fresh From Florida

Hearty Chicken & Vegetable Chowder
Easy Chicken Shepard's Pie
Santa Fe Chicken Saute

(Family Features) With risk factors for heart disease on the rise, it has never been more important to incorporate heart-healthy meals into your family’s diet.

According to recent statistics, heart disease is the leading cause of death among women in the U.S. With this in mind, Campbell Soup Company is on a mission to help women care for their hearts. With a diverse portfolio of foods that balance great taste and nutritional value, Campbell offers nearly 100 options that meet the criteria for the American Heart Association’s® Heart-Check mark.
Caring for your heart starts in the kitchen

Creating balanced meals for the family doesn’t have to be difficult. In addition to offering heart-healthy foods, Campbell works with its culinary staff, nutrition team and trained chefs to create healthy recipes. This recipe for Sante Fe Chicken Saute is a simple, one-skillet dish that combines lean chicken breast, black beans and corn with a spicy picante kick. Or, try this recipe for Hearty Chicken and Vegetable Chowder, which features chicken paired with a flavorful combination of zucchini, corn, potatoes and cream of celery soup. And no one can resist comforting Easy Chicken Shepard’s Pie. For more easy-to-prepare and heart-healthy recipes and for nutrition information, visit www.campbellskitchen.com.
Seven steps towards a healthier heart

A strong heart starts with a healthy diet and lifestyle. According to the American Heart Association, following these seven health and behavior factors can make a huge difference in your heart’s health. For more heart-healthy tips, visit www.heart.org.

1. Don’t smoke.
2. Maintain a healthy weight.
3. Engage in regular physical activity.
4. Eat a healthy diet.
5. Manage blood pressure.
6. Take charge of cholesterol.
7. Keep blood sugar, or glucose, at healthy levels.

Hearty Chicken & Vegetable Chowder

Ingredients

• 1 tablespoon canola oil
• 1 large onion, minced (about 1 cup)
• 1 clove garlic, minced
• 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Celery Soup
• 1 cup nonfat milk
• 1 cup water
• 2 medium red potatoes, diced (about 2 cups)
• 1 large zucchini, diced (about 1 1/2 cups)
• 1 cup whole kernel corn
• 2 cups diced cooked chicken
• 2 tablespoons chopped fresh parsley

Preparation

1. Heat oil in 4-quart saucepan over medium-high heat. Add onion and garlic and cook for 2 minutes, stirring occasionally.
2. Stir in soup, milk and water and heat to a boil. Stir in potatoes, zucchini and corn. Reduce heat to medium-low.
3. Cook for 35 minutes or until potatoes are tender, stirring occasionally. Stir in chicken and parsley and cook until mixture is hot and bubbling.

Preparation Time

15 minutes

Total Time

1 hour

Serves

6 servings

Easy Chicken Shepard's Pie

Ingredients

• 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup
• 1 1/4 cups water
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon poultry seasoning, crushed
• 1 tablespoon vegetable oil
• 1 package (16 ounces) frozen mixed vegetables, thawed
• 1 cup instant mashed potato flakes
• 1 cup fat free evaporated milk
• 1/4 cup shredded 2% milk Cheddar cheese

Preparation

1. Heat oven to 350°F.
2. Stir soup and 1/4 cup water in large bowl.
3. Season chicken with 1/2 teaspoon black pepper, onion powder and poultry seasoning.
4. Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook until well browned, stirring occasionally. Add chicken and vegetables to soup mixture and stir to coat.
5. Spoon chicken mixture into 2-quart round casserole.
6. Microwave remaining water in microwavable bowl on HIGH for 1 to 2 minutes or until hot. Add potato flakes and stir until water is absorbed. Stir in milk and remaining black pepper. Loosely cover and microwave on HIGH for 2 minutes or until mixture is hot.
7. Spread potato mixture over chicken mixture. Sprinkle with cheese. Bake for 40 minutes or until chicken mixture is hot and bubbling.

Preparation Time

15 minutes

Total Time

1 hour 10 minutes

Serves

4 servings

Santa Fe Chicken Saute

Ingredients

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 tablespoon vegetable oil
• 1 3/4 pounds skinless, boneless chicken breast halves
• 1 teaspoon minced garlic
• 4 green onions, minced (about 1/2 cup)
• 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Tomato Soup
• 1/2 cup Pace® Picante Sauce
• 1/2 cup water
• 1 can (about 15 ounces) black beans, rinsed and drained
• 1 cup whole kernel corn
• 2 tablespoons chopped fresh cilantro leaves

Preparation

1. Stir chili powder and cumin in small bowl. Season chicken with chili powder mixture.
2. Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook for 6 minutes or until browned on both sides. Add garlic and onions and cook; stir for 1 minute.
3. Stir in soup, picante sauce and water and heat to a boil. Reduce heat to medium-low. Add beans and corn. Cover and cook for 15 minutes or until chicken is cooked through.
4. Sprinkle with cilantro.

Preparation Time

15 minutes

Total Time

35 minutes

Serves

6 servings

Source

Campbell Soup Company

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Ingredients

• 2 (16-ounce) can Goya black beans, drained and rinsed
• 1 (14.25-ounce) can Muir Glen diced tomatoes no salt added
• 2 (11-ounce) cans Del Monte Golden Sweet Whole Kernel Corn no salt added, drained
• 1 (4.5-ounce) can Old El Paso green chilies chopped, drained
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon Tabasco pepper sauce
• 1 large ripe avocado, peeled, pitted and diced
• 2 tablespoons fresh chopped cilantro
• Baked tortilla chips

Preparation

1. In large bowl combine black beans, diced tomatoes with liquid, corn, green chilies, olive oil, vinegar, salt and Tabasco. Cover and refrigerate 3-4 hours, stirring occasionally.
2. To serve, stir in avocado and cilantro to mix well. Serve with tortilla chips.

Source

Can Manufacturers Institute

2008 Grand Prize winning recipe by: Edwina Gadsby of Great Falls, Mont.

Ingredients

• 3 large eggs, lightly beaten
• 1 tablespoon fish sauce or soy sauce
• 2 teaspoons chili garlic sauce
• 1 teaspoon fresh grated ginger
• 6 ounces lump crabmeat, drained, flaked and picked over for cartilage
• 1 1/2 cups frozen (thawed) or canned sweet corn kernels
• 1/2 cup thinly sliced green onions
• 3 tablespoons fresh chopped cilantro or Thai basil
• 1/2 cup all-purpose flour
• Canola oil for frying
• Thai Chili Roasted Garlic Dipping Sauce or other favorite dipping sauce

Preparation

1. In medium bowl combine eggs, fish or soy sauce, chili garlic sauce and ginger. Stir in crabmeat, corn, green onions and cilantro. Add flour; stir until ingredients are combined.
2. In 12-inch skillet over medium-high heat, heat 1/2-inch canola oil until hot. Carefully spoon crab mixture by rounded tablespoonfuls into hot oil, flattening slightly with spoon. Cook fritters about 2 minutes on each side until golden brown and crisp. Remove to paper towels to drain. Repeat with remaining batter.
3. Serve immediately with dipping sauce.

Serves

Makes 6 appetizer or first-course servings

Notes, Tips & Suggestions

Serve with a bottle of chilled Rías Baixas Albariño wine.

Source

Rías Baixas Albariño