Grape Summer Gatherings: Easy recipes to enjoy at warm-weather celebrations
(Family Features) Celebrations abound throughout summer, and if you plan on hosting your nearest and dearest for events large and small, you’ll need a tasty, convenient ingredient to elevate your entertaining all summer long. When that one ingredient also serves as a healthy, refreshing snack on its own, it’s a win-win.
Delicious, healthy and versatile, Grapes from California can be that special ingredient and pleasing snack. In recipes, grapes deliver sweet-tart flavor and crisp, juicy texture to appetizers, main courses, drinks, desserts and beyond. These recipes show the myriad ways this bite-sized fruit can bring out the best in warm-weather fare: a tasty frozen treat, a chic cocktail and a flavorful Southwestern-inspired salad that each add a special touch to any gathering.
In fact, while grapes complement a wide array of flavors – including sweet, sour, salty, spicy and smoky – that make them easy to use in recipes and serve alongside other foods, they’re also an ideal snack to serve by themselves. Grapes are inherently cool and refreshing, easily shareable and satisfying to eat.
Take your summer entertaining to new heights with additional recipe inspiration at GrapesFromCalifornia.com.
6 Ways to Chill Out with Grapes
Taking get-togethers, parties and celebrations outdoors during the summer months means frozen treats are essential. Consider these creative ways to use frozen grapes in your summer entertaining:
- Freeze grapes as they are – on or off the stem – for 2 hours for a healthy frozen treat.
- Ice cubes – frozen grapes offer a visually appealing (and delicious) replacement for plain ice cubes to help keep guests’ drinks cool.
- Swalty Frozen Grapes – these cold, sweet and spicy grapes rolled in honey, lime juice and spicy chili-lime seasoning are fun to eat.
- Wine-marinated frozen grapes – soak grapes in wine overnight then freeze for a festive, boozy bite.
- Frozen Yogurt Dipped Grapes – dip skewered grapes in yogurt then freeze for a mini, sweet-tart treat.
- Grape Sorbet – fresh grapes blend and freeze beautifully for a lovely frozen dessert.
Chocolate-Dipped Frozen Grape and Yogurt Clusters
Yield: 7 mounds
- 1 cup black Grapes from California, halved
- 3/4 cup plain nonfat vanilla Greek yogurt
- 2 teaspoons pure vanilla extract
- 2 1/2 ounces bittersweet chocolate, chopped
- 1 teaspoon extra-virgin olive oil
- In medium bowl, combine grapes, yogurt and vanilla. Line 9-inch square metal baking pan with parchment paper then, using 1-ounce scoop, place mounds of grape-yogurt mixture on sheet. Freeze until set, about 3 hours, or overnight.
- Place chopped chocolate in small, wide microwaveable bowl. Microwave 1 minute on medium power. Stir and repeat. Stir then microwave 30 seconds, repeating as needed until melted and smooth.
- Stir in oil. Dip bottoms of frozen clusters in chocolate to coat and return to pan.
- Store frozen clusters in airtight container in freezer up to 1 week.
Nutritional information per serving: 100 calories; 3 g protein; 12 g carbohydrates; 4.5 g fat (41% calories from fat); 2.5 g saturated fat (23% calories from saturated fat); 0 mg cholesterol; 10 mg sodium; 2 g fiber.
Southwest Charred Corn Salad with Grapes
Yield: 4 servings (6 cups)
- 2 large ears yellow corn on the cob, shucked
- 1/2 English cucumber, peeled, halved lengthwise and thinly sliced crosswise
- 1 cup large green and red Grapes from California, halved
- 1 cup canned black beans, drained and rinsed
- 1/2 small red onion, thinly sliced
- 1 tablespoon fresh jalapeno, minced
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons cider vinegar
- 3/4 teaspoon cumin powder
- 1/4 teaspoon fine sea salt
- 1 avocado, diced 1/2 inch
- 1 ounce cotija cheese, crumbled
- freshly ground black pepper, to taste
- 3 tablespoons fresh cilantro leaves
- Over open flame on stove, directly under broiler or on grill, char corn, turning with tongs as needed, until roasted all around, about 3 minutes. Set aside to cool.
- In medium mixing bowl, combine cucumber, grapes, black beans, onion, jalapeno, olive oil, vinegar, cumin and salt; toss well.
- Working with sharp knife in wide, shallow bowl or pie pan, cut corn from cobs. Stand ear of corn upright in bowl and cut from middle downward, rotating to cut down 4-5 times. Invert cob and repeat. Repeat with remaining cobs.
- Add corn, avocado and cheese to bowl with grape-black bean mixture. Sprinkle with pepper, to taste, and top with cilantro; toss well.
Nutritional information per serving: 200 calories; 5 g protein; 24 g carbohydrates; 11 g fat (50% calories from fat); 2 g saturated fat (9% calories from saturated fat); 0 mg cholesterol; 160 mg sodium; 4 g fiber.
Lemongrass Grape Cocktail
Yield: 1 drink
Lemongrass Simple Syrup:
- 1 cup sugar
- 1 cup water
- 3-4 stalks lemongrass, trimmed, halved, inner cores cut into 1-inch pieces, chopped
Cocktail:
- 1/2 cup cold Grapes from California
- 2 slices fresh ginger
- 1 cup ice
- 2 ounces vodka
- 1 1/2 ounces lemongrass simple syrup
- 1/2 ounce lime juice
- frozen Grapes from California, for garnish
- lemongrass stalk, trimmed, for garnish
- To make lemongrass simple syrup: In heavy, small saucepan, combine sugar and water. Bring to simmer over medium heat. Stir until sugar is dissolved; add lemongrass pieces and simmer 3-5 minutes. Remove from heat. When cool, cover and refrigerate up to 2 weeks.
- To make cocktail: In shaker, muddle cold grapes and ginger. Add ice, vodka, lemongrass simple syrup and lime juice; shake well. Pour into glass over ice and garnish with frozen grapes and lemongrass stalk.
Note: For mocktail, replace vodka with seltzer water.
Nutritional information per serving: 270 calories; 1 g protein; 37 g carbohydrates; 0 g fat; 0 mg cholesterol; 0 mg sodium; 1 g fiber.
Fuel Family Fun with This Easy Recipe
(Family Features) Between work, after-school activities and homework, planning memorable family time is nearly impossible. Changing that mindset can start by making mealtime simpler with recipes that serve up big smiles for the whole family and fuel fun, even on weeknights.
As a quick and easy mealtime solution that gives families time back to make lasting memories, Mrs. T’s Pierogies are pasta pockets filled with the stuff you love like creamy mashed potatoes, cheesy goodness and other big, bold flavors.
You can find a little inspiration in recipes like these Pierogy Burrito Bowls, loaded with pierogies, cherry tomatoes, corn, sliced avocado and homemade avocado mayo crema for a simple meal everyone in the family can enjoy.
No matter how parents switch up their weeknight routines, like a trip to the park or an at-home movie night, pierogies make weeknight recipes like this one possible because they’re simple and easy to prepare, leaving more time for parents to do the stuff they love with the ones they love.
Find more recipes fit for family fun by visiting MrsTsPierogies.com.
Pierogy Burrito Bowls
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4
Burrito Bowls:
- 1 tablespoon avocado oil
- 1 bag (2 pounds) Mrs. T's 4 Cheese Medley Pierogies
- 1 cup cherry tomatoes, halved
- 1 cup fresh or frozen corn, lightly roasted
- 1 ripe avocado, pitted and thinly sliced
- 1 cup pickled red onions
- 3/4 cup Cotija cheese
- fresh chopped cilantro, for garnish
Avocado Mayo Crema:
- 1/2 cup mayo
- 1 ripe avocado, pitted and roughly chopped
- 1/2 lime, juice only
- To make burrito bowls: In medium skillet over medium heat, add avocado oil. Saute pierogies in batches, approximately 8 minutes on both sides, until golden brown. Remove from heat and set aside.
- Divide pierogies, cherry tomatoes, corn, avocado, pickled red onions and Cotija cheese evenly among serving bowls. Garnish with cilantro.
- To make avocado mayo crema: In food processor, process mayo, avocado and lime juice until smooth.
- Drizzle avocado mayo crema over bowls, as desired.
Source: Mrs. T’s Pierogies
Quick, Easy Recipes to Add to Your Dinner Rotation: Simple, nutritious meals to make more time for family
(Family Features) Making time for meals together can have a positive impact on the well-being of families, including children and adolescents. In fact, regular meals at home can help reduce stress and boost self-esteem, according to research published in “Canadian Family Physician.”
Mealtime conversations are also a perfect opportunity to connect with your loved ones. A study published in “New Directions for Child and Adolescent Development” showed these conversations help improve children’s vocabularies more than being read aloud to.
Making time for meals together shouldn’t require spending all night in the kitchen, however. A simple-to-prepare ingredient like eggs can help you spend less time cooking and more time with family.
For example, these heart-healthy recipes for Poached Egg Tostadas with Avocado-Tomatillo Salsa, Sweet Potato Hash with Eggs and Poblano Frittata from the Healthy for Good Eat Smart initiative, nationally supported by Eggland’s Best, are ready in 15 minutes or less. They include a wide variety of vegetables, fruit, whole grains and healthy protein sources, which are recommended by the American Heart Association to help prevent heart disease and stroke.
To find more tips for family mealtimes and recipe inspiration, visit heart.org/eatsmart.
Poached Egg Tostadas with Avocado-Tomatillo Salsa
Servings: 4 (1 egg and 1/2 cup salsa per serving)
- Nonstick cooking spray
- 4 corn tortillas (6 inches each)
- 4 cups water
- 1 tablespoon white vinegar
- 4 large eggs
Salsa:
- 1 medium avocado, diced
- 1 medium Anaheim or poblano pepper, seeds and ribs discarded, diced
- 1 medium tomatillo, papery husk discarded, washed and diced
- 1/2 medium tomato, diced
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 medium garlic clove, minced
- 1/8 teaspoon salt
- Preheat oven to 400 F. Line baking sheet with aluminum foil. Lightly spray foil with nonstick cooking spray.
- Arrange tortillas in single layer on foil. Lightly spray tortillas with nonstick cooking spray. Using fork, pierce tortillas to prevent from filling with air. Bake 5-6 minutes on each side, or until golden brown. Transfer to serving plates.
- In large skillet over high heat, bring water and vinegar to boil.
- Once water is boiling, reduce heat and simmer. Break egg into cup then carefully slip egg into simmering water. Repeat with remaining eggs, avoiding eggs touching in water. Simmer 3-5 minutes, or until egg whites are completely set and yolks are beginning to set but aren’t hard. Using slotted spoon, drain eggs. Place each egg on tostada.
- To make salsa: In medium bowl, gently stir together avocado, pepper, tomatillo, tomato, red onion, cilantro, lime juice, garlic and salt. Serve with tostadas.
Nutritional information per serving: 185 calories; 11 g total fat; 2.5 g saturated fat; 3 g polyunsaturated fat; 5 g monounsaturated fat; 186 mg cholesterol; 169 mg sodium; 15 g carbohydrates; 3 g fiber; 2 g total sugars; 9 g protein.
Poblano Frittata
Servings: 4 (2 wedges per serving)
- 4 large eggs
- 1/4 cup fat-free milk
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon olive oil
- 2 medium poblano peppers, seeds and ribs discarded, chopped
- 2 cups frozen whole-kernel corn, thawed
- 2 medium green onions, chopped
- 1/4 cup finely shredded Cotija cheese or crumbled queso fresco
- 1 medium tomato, chopped
- 1/4 cup fat-free sour cream
- In medium bowl, whisk eggs, milk and cilantro.
- In medium skillet over medium heat, heat oil, swirling to coat bottom of skillet. Cook poblano peppers 3 minutes, or until browning on edges, stirring frequently.
- Stir in corn and green onion. Reduce heat to medium-low and carefully pour in egg mixture. Cook, covered, 10 minutes, or until mixture is just set on edges and still soft in center. Avoid overcooking. Remove from heat.
- Sprinkle with cheese. Cut into eight wedges. Place two wedges on each plate. Top with tomatoes and sour cream.
Nutritional information per serving: 244 calories; 8.5 g total fat; 2.5 g saturated fat; 1.5 g polyunsaturated fat; 3 g monounsaturated fat; 192 mg cholesterol; 177 mg sodium; 27 g carbohydrates; 4 g fiber; 8 g total sugars; 13 g protein.
Sweet Potato Hash with Eggs
Servings: 4 (1 cup per serving)
- 2 teaspoons canola or corn oil
- 1/2 medium onion, chopped
- 4 medium sweet potatoes, peeled and cut into 1/2-inch cubes
- 1/2 medium red or green bell pepper, chopped
- 2/3 cup fat-free, low-sodium vegetable broth
- 2 teaspoons minced garlic
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme, crumbled
- 1/2 teaspoon coarsely ground pepper
- 1/8 teaspoon salt
- 4 large eggs
- hot pepper sauce (optional)
- In pressure cooker set on saute, heat oil. Cook onion 3 minutes, or until soft, stirring frequently. Turn off pressure cooker.
- Stir in potatoes, bell pepper, broth, garlic, paprika, cumin, thyme, pepper and salt. Secure lid. Cook on high pressure 3 minutes. Quickly release pressure. Turn off pressure cooker.
- Remove pressure cooker lid. Crack one egg into small bowl. Using back of spoon, make small well in potatoes. Slip egg into well. Repeat with remaining eggs, making separate well for each egg. Secure lid with pressure vent open. Saute 2 minutes. Let stand on “keep warm” setting 2 minutes, or until eggs are cooked to desired consistency.
- Serve hash sprinkled with dash of hot pepper sauce, if desired.
Nutritional information per serving: 258 calories; 7.5 g total fat; 2 g saturated fat; 1.5 g polyunsaturated fat; 3 g monounsaturated fat; 186 mg cholesterol; 244 mg sodium; 39 g carbohydrates; 6 g fiber; 9 g total sugars; 10 g protein.
Source: American Heart Association
Chef-Worthy Summer Classics
(Family Features) Celebrating summer with sizzling meals starts with tender, juicy cuts of meat that take center stage when dining on the patio or firing up the grill. Call over the neighbors or simply enjoy family time with your nearest and dearest by savoring the flavor of warm weather meals.
Steak enthusiasts and burger lovers alike can show off their summer cooking skills with these recipes for Southwest Steaks with Creamy Peppercorn Sauce and Parmesan-Herb Fries and Fried Lobster Po Boy Cheeseburgers from Omaha Steaks Executive Chef David Rose. Thick, juicy, marbled steaks are cooked to tender doneness and complemented by steakhouse-style fries while savory lobster is combined with all-American burgers.
For seafood connoisseurs, Grilled Shrimp Tostadas with Guacamole and Pico de Gallo offer an easy way to add shrimp to the menu. Just fire up the grill and allow seared seafood to mingle with fresh, homemade toppings for a light summertime bite.
Find more summer favorites at OmahaSteaks.com/Summer.
Fried Lobster Po Boy Cheeseburgers
Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 20 minutes
Cook time: about 20 minutes
Servings: 2
Pimento Remoulade:
- 1/2 cup mayonnaise
- 1 1/2 tablespoons minced pimentos
- 1 tablespoon Dijon mustard
- 1 tablespoon minced bread and butter pickles
- 1 pepperoncino, seeded and minced
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- 3 dashes hot sauce
- kosher salt, to taste
Fried Lobster Tails:
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1 large egg
- 1 tablespoon water
- 2 dashes hot sauce
- 1/4 cup potato chips, finely blended in food processor
- 1/3 cup panko breadcrumbs
- 1 tablespoon minced flat leaf Italian parsley
- 2 Omaha Steaks Cold Water Lobster Tails (5 ounces each)
Cheeseburgers:
- 1 pound Omaha Steaks Premium Ground Beef
- salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons unsalted butter, at room temperature
- 2 brioche buns
- 2 slices yellow cheddar cheese
- 3 leaves romaine lettuce, shredded
- To make pimento remoulade: In small bowl, mix mayonnaise, pimentos, mustard, pickles, pepperoncino, paprika, garlic powder, black pepper, lemon juice and hot sauce until well-incorporated. Season with salt, to taste.
- To make fried lobster tails: Preheat grill to 400 F and add oil to 10-inch cast-iron pan, about 1/2-inch deep.
- In medium bowl, whisk flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic powder and smoked paprika until well-incorporated. Set aside.
- In separate medium bowl, whisk egg, water and hot sauce. Set aside.
- In third medium bowl, whisk potato chips, panko breadcrumbs and parsley until well-incorporated. Set aside.
- Cut lobster tails in half lengthwise, remove meat from shell and season with remaining kosher salt and black pepper.
- Toss halved lobster tails in flour mixture first, egg mixture second and potato chip mixture third, coating thoroughly.
- Fry lobster tails 3-4 minutes on each side until golden-brown and cooked through. Close grill lid between flipping.
- To make cheeseburgers: Preheat grill to 450 F using direct heat. Form ground beef into two 1/2-pound patties, each about 1/2-inch thick.
- Using thumb, make dimple in center of each patty to help cook evenly.
- Season both sides of burger with salt and pepper, to taste. Spread butter on each cut-side of buns.
- Grill burgers 4-5 minutes per side for medium doneness.
- Add one slice cheddar cheese on each burger, close lid and grill about 30 seconds to melt cheese. Remove patties from grill to clean plate. Place buns cut-sides down on grill grates and toast 20-30 seconds, or until well toasted, being careful to avoid burning.
- To assemble: Place desired amount of remoulade on buns. Place cheeseburgers on bottom buns. Top each with two fried lobster tail halves. Place handful shredded lettuce on lobster tails. Top with buns.
Grilled Shrimp Tostadas with Guacamole and Pico de Gallo
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4
Pico de Gallo:
- 3/4 cup Roma tomatoes, diced into 1/4-inch pieces
- 3 tablespoons white onion, diced into 1/4-inch pieces
- 1 tablespoon fresh cilantro, chopped fine
- 1 teaspoon jalapeno, minced fine, with seeds
- 1 teaspoon fresh lime juice
- 1/2 teaspoon sea salt
Guacamole:
- 2 medium avocados, peeled, seeded and chopped into 1/2-inch pieces
- 1 tablespoon fresh lime juice
- 1/4 cup pico de gallo
- 1 tablespoon fresh garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon jalapeno, minced
- 1/2 teaspoon sea salt
Shrimp Tostadas:
- 12 ounces Omaha Steaks Wild Argentinian Red Shrimp, thawed
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1 cup canned refried pinto beans or refried black beans
- 4 tostada flats
- 1 cup shredded romaine lettuce
- 1 cup guacamole
- 1 cup pico de gallo
- 2 tablespoons shredded Cotija cheese
- 4 cilantro sprigs
- 4 lime wedges
- To make pico de gallo: In bowl, mix tomatoes, onion, cilantro, jalapeno, lime juice and salt. Cover and refrigerate until ready to use.
- To make guacamole: In bowl, mix avocados, lime juice, 1/4 cup pico de gallo, garlic, olive oil, jalapeno and salt. Cover and refrigerate until ready to use.
- To make shrimp tostadas: In bowl, combine shrimp, olive oil, chili powder, cumin and salt. Marinate in refrigerator at least 15 minutes or up to 2 hours.
- Preheat grill to medium-high heat. Clean and season grill grates. Grill shrimp 2-3 minutes per side until lightly charred and opaque.
- Heat refried beans and spread 2 tablespoons beans on each tostada flat.
- Spread shredded romaine lettuce on top of beans followed by guacamole and remaining pico de gallo.
- Top each tostada with 3-4 grilled shrimp and sprinkle with Cotija cheese. Garnish each tostada with one cilantro sprig and one lime wedge.
Southwest Steaks with Creamy Peppercorn Sauce and Parmesan-Herb Fries
Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 2
Southwest Steak Rub:
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme leaves
- 1 teaspoon smoked paprika
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon ground chipotle pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
Parmesan-Herb Fries:
- 1 package (16 ounces) Omaha Steaks Steakhouse Fries
- 1/2 cup Parmesan cheese, freshly grated
- 1 tablespoon fresh thyme leaves, minced
- 1 tablespoon fresh rosemary leaves, minced
- 1 tablespoon fresh Italian parsley, minced
New York Strip Steaks:
- 2 Omaha Steaks Butcher's Cut New York Strips
- Southwest steak rub
- 1/4 cup grapeseed oil
- 2 ounces unsalted butter, cold
Peppercorn Cream Sauce:
- 1/2 cup brandy
- 3/4 cup beef stock
- 1/2 cup heavy cream
- 2 teaspoons peppercorn medley, coarsely cracked
- salt, to taste
- pepper, to taste
- To make Southwest steak rub: In small bowl, whisk salt, pepper, thyme, paprika, chili powder, chipotle pepper, garlic powder and cumin until fully incorporated.
- To make Parmesan-herb fries: Preheat oven to 425 F. Place fries on baking rack on top of sheet pan; bake 25 minutes, or until golden-brown and crispy.
- In medium bowl, mix Parmesan cheese, thyme, rosemary and parsley until fully incorporated.
- Remove fries from oven and toss with Parmesan herbs.
- To make New York strip steaks: Season steaks generously with Southwest steak rub on both sides.
- In cast-iron pan, add grapeseed oil and bring to high heat. Place steaks in pan and sear 3-4 minutes on both sides for medium-rare doneness.
- Remove steaks from pan and rest 8 minutes; reserve oil in cast-iron pan.
- To make peppercorn cream sauce: Add brandy to reserved oil in cast-iron pan and reduce to 1/3 volume, about 1 minute.
- Add beef stock and reduce by 1/3 volume, about 2-3 minutes.
- Add heavy cream and cracked peppercorn medley to pan, bring to boil and reduce to simmer until thickened. Season with salt and pepper, to taste.
Source: Omaha Steaks
Back-to-School Meals in Minutes
Mexican menu ideas for simple family dinners
(Family Features) When the school year is back in full swing, families often find themselves battling the mealtime crunch. Mexican-inspired meals bursting with flavor are known family-friendly picks that can be easily prepared and put on the table on those frenzied weeknights.
These simple ideas from the experts at Ortega can help make “taco night” and other Mexican meals better than ever.
Encourage kids to get hands-on. It’s no secret that kids like finger foods, and many Mexican dishes are best enjoyed by hand. Tacos are an obvious favorite, but other options like quesadillas, taquitos and Ortega Fiesta Flats are also easy to enjoy sans silverware.
Step outside of tradition. If you’re looking for something that makes mealtime feel extra special, skip the basic taco and choose a meal kit that lets you serve up a restaurant-style experience at home. For example, Ortega’s Bakeable Tortilla Bowl Kits bring a new and simple way to change up your Mexican meals. Just bake and fill with your favorite ingredients.
Offer a variety of ingredients. One of the benefits of a Mexican meal is all the ways each family member can customize plates to their own tastes. Try setting out a wide range of ingredients and encourage the kids to experiment with toppings they may not have tried before, like olives and guacamole.
Don’t forget the sauce. Taco sauces can bring unique, unexpected flavor to recipes. One to try is Ortega’s line of bold and creamy Flavor Craver Taco Sauces. Varieties include Taco Ranch, Chipotle and Jalapeno Lime, all perfect for tacos, taco salads, dips, burgers and more.
Stock Your Pantry for Mexican Cooking
You can enjoy the flavors of a Mexican cantina in your kitchen anytime if you’re stocked up with the right goods.
Pantry and Dry Goods
- Keep dried or canned chiles of all sorts on-hand. Dried chiles include ancho, chipotle, guajillo, negro and mulato.
- Expand your spice rack with Mexican staples like chili powder, cayenne pepper and paprika, as well as oregano and cumin.
- Buy white rice in bulk so you can create Spanish rice to accompany any dish.
- Stock up on canned refried beans, black beans and pinto beans for use in your favorite Mexican dishes.
Refrigerator and Produce
- Keep ready-made salsa and spicy sauces chilled and serve them alongside chips, tacos and other Mexican dishes.
- Always have garlic, onions and fresh cilantro handy. Keep lemons and limes within reach to add bright flavor to your dishes. Also, buy fresh chiles like jalapeno and pasilla to spice up a variety of dishes. If possible, grow them yourself.
- Store flour and corn tortillas in your cupboard or refrigerator to create burritos, tacos, enchiladas and wraps.
- Keep Monterey Jack, queso fresco and cotija cheese on-hand to include in enchiladas and burritos.
Find more recipes and ideas to add a unique twist to any Mexican meal at Ortega.com.
Poblano Ranch Tacos
Makes: 8 tacos
- 2 tablespoons olive oil
- 4 poblano peppers, sliced
- 1 yellow onion, sliced
- 1 tablespoon fresh lime juice (optional)
- 1 box Ortega Yellow Corn Taco Shells
- 6 radishes, sliced
- 1 cup corn kernels
- 1 cup cotija cheese
- 1 bottle Ortega Flavor Craver Ranch Taco Sauce, to taste
- Add olive oil to skillet over medium heat. Add sliced poblano peppers and yellow onion to pan. Saute until cooked through. Add squeeze of lime to pepper and onion mixture, if desired.
- Bake taco shells according to package directions. To assemble tacos, add poblano and onion mixture to base of taco. Top with sliced radishes, corn and cotija cheese. Finish with taco sauce.
Steak Fajita Burrito Bowl
Makes: 4 bowls
3 tablespoons olive oil, divided
1 pound skirt steak
1 red pepper, sliced
1 yellow pepper, sliced
1 package instant rice
1 tablespoon fresh lime juice
1/2 packet Ortega Original Taco Seasoning
1 Ortega Bakeable Tortilla Bowl Kit
3 cups green leaf lettuce, sliced
2 avocados, diced
1 cup corn kernels
1/2 cup cotija cheese
1 bottle Ortega Green Taco Sauce, to taste
- Add 2 tablespoons oil to skillet over medium-high heat. Cook skirt steak 5 minutes on each side. Remove steak from pan and let rest. When cooled, slice into strips.
- Add remaining olive oil to skillet over medium-high heat. Saute red and yellow peppers until cooked through.
- Prepare rice as directed on package. Add squeeze of lime and taco seasoning. Stir to combine.
- Prepare tortilla bowls as directed on package. Fill with rice, shredded lettuce, sliced steak and peppers. Top with diced avocado, corn and cotija cheese. Finish with taco sauce.
Southwest Chicken Salad
Makes: 4 bowls
- 2 tablespoons olive oil
- 4 chicken breasts
- 2 teaspoons chili powder
- 1 Ortega Bakeable Tortilla Bowl Kit
- 3 cups green leaf lettuce, sliced
- 1 can Ortega Black Beans
- 1 cup corn kernels
- 2 avocados, diced
- 1 tomato, diced
- 1 cup cotija cheese
- 1 bottle Ortega Flavor Craver Ranch Taco Sauce, to taste
- Add olive oil to skillet over medium heat. Coat chicken with chili powder. Cook chicken 8 minutes on each side, or until cooked through. Remove chicken from pan and let rest. Slice chicken into strips when cooled.
- Prepare tortilla bowls as directed on package. Fill with shredded lettuce, black beans, corn and sliced chicken. Top with diced avocado, tomato and cotija cheese. Finish with taco sauce.
Source: Ortega