(Family Features) What can family members do special this year for Mom? Most Moms dream of a fine meal they don’t have to shop for, cook or clean up afterwards. Often going out for breakfast on Mother’s Day can mean dealing with long lines and slow service. But Dad and the kids can rise to the occasion and prepare a meal themselves at home that can be a real treat.

Even the dad who only makes breakfast on weekends can cater a fine restaurant meal at home, with kids as willing sous chefs. It’s easy when your family shops where the pros shop, such as Sam’s Club for frozen appe­tizers, readymade pastry, organic produce, fine wines, quality meats, great breads and fabulous cheesecake ready to thaw and serve. For a crowning touch, add an unexpected and affordable luxury gift and Mom just might decide to sign on for another year.

Check out www.samsclub.com — or the Sam’s Club nearest you — for more great Mother’s Day ideas.

Mother’s Day Game Plan

Here’s the game plan for catering a Mother’s Day meal at home.

• Chill the champagne or make a deli­cious punch a few hours before the meal.
• Read the instructions on the box, then pop those frozen appetizers in the oven.
• Prepare and cook the salmon.
• Slice up some fresh fruit or bread.
• Finish with a deliciously moist cheese­cake - a Mom favorite. (Remember to thaw it beforehand.)
• Serve Mom in bed - let her relax and enjoy the meal and her day.
• Have the kids clean up the kitchen.
• Watch Mom smile.

Mom’s Secret Wish List

Mom usually puts the needs of her family first. But if she were really honest, she would say she’d love to have something from this list. And, Dads, when you shop smart, these become affordable luxuries.

1. Diamonds. They’re always a girl’s best friend. Diamond solitaire earrings go with everything — jeans on the soccer field, a suit at the office or workout clothes at the gym.
2. Designer Fragrances. Perfume and cologne in her special scent makes Mom feel pampered and special.
3. Furniture. Surprise her with something she’s been wanting, whether it’s the armoire for the great room, a new desk for the home office or even a new leather sofa.
4. Chocolate. Always a treat, especially now that health experts have declared that dark chocolate is actually good for us. Now, will it be Godiva or Ghirardelli?
5. Culinary Ware. If Mom has been trying to make culinary masterpieces from a mismatched set of cookware from her early married days, it’s time for an upgrade. Or, maybe she’d love a stand mixer or a great platter.

Salmon Wellington

Puff pastry encloses flavorful salmon, spinach and herbs in a main dish fit for a special occasion. Wellington prepara­tions are thought to take a great deal of time and skill to make. However, with the time saver of purchased puff pastry, it’s a breeze. The bundles can be pre­pared up to a week in advance and then frozen. Just pop them in the oven when needed.

Note: Puff pastry must be cold (but not frozen) when placed into a hot oven in order for the pastry to become light and flaky.

Makes: 4 servings

• 1 tablespoon sweet butter
• 1-1/2 tablespoons shallots or onion, minced
• 1/2 cup frozen spinach, defrosted and well drained
• 1/8 teaspoon ground nutmeg
• 1/2 tablespoon lemon zest
• 1 teaspoon thyme or dill
• minced Kosher salt and cracked black pepper
• 1-1/2 tablespoons crumbled feta cheese
• 4 thick, skinless fillets of salmon (about 6 ounces each)
• 2 packages puff pastry (defrosted in refrigerator)
• 1 lightly beaten egg
• 1 teaspoon milk

1. Heat sauté pan with butter over medium heat. Add shallots and sauté 3 to 4 minutes until softened. Reduce heat to medium-low and add spinach, nutmeg, lemon zest, thyme, salt and pepper. Sauté 2 to 3 minutes; remove from heat and stir in feta. Taste for seasoning and let cool.
2. Lightly salt and pepper each piece of salmon and top with 2 tablespoons of spinach mixture.
3. Roll out pastry sheets on lightly floured board. Cut 1 piece of pastry for bottom of each fillet — about 1 inch larger than the salmon. Cut a second piece large enough to drape over fillet and touch counter, plus 1 inch to spare all the way around.
4. Brush edge of smaller sheet with lightly beaten egg mixed with milk. Place 1 piece of salmon in center of pastry. Drape larger piece over salmon and seal the two pieces of dough together by folding and pleat­ing like a pie crust. Repeat for each “package.” Chill at least 30 minutes or freeze up to 1 week before baking.
5. Preheat oven to 425°F. Brush top of each package with a small amount of egg/milk mixture. Put on sheet pan lined with parchment paper and a dusting of corn meal. Bake in pre­heated oven for 18 to 23 minutes, until golden. Let rest 5 to 10 minutes before serving.

Cranberry Splash Punch

Makes: 8 servings

• 4 cups cranberry juice
• 3 cups pineapple juice
• 1/2 cup cherry juice
• 2 cups puréed strawberries or raspberries (fresh or frozen)
• 6 cups ice cubes
• 2 lemons, sliced
• 2 limes, sliced
• 3 cups orange soda or ginger ale

1. Mix all juices and puréed berries and chill thoroughly.
2. To serve, put punch in handsome container and add ice and fruit. Slowly stir in orange soda.

Source: Sam's Club

(Family Features) What’s a fiesta without the authentic taste of Mexico? From chili enchilada sauce to crushed tomatillos, authentic Mexican foods are an important part of Mexican culture and celebrations. And, why not? They’re fun, flavorful and nutritious.

With the convenience of today’s authentic Mexican foods such as Las Palmas, you can serve up fast and flavorful meals for your entire family in just minutes. Try an old favorite like Mexican Pozole and add Las Palmas Enchilada Sauce for an extra rich and flavorful taste. Or offer your family zesty Chicken Enchiladas stuffed with shredded boneless chicken and smothered in Las Palmas Enchilada Sauce. And for something fun, offer Chilaquiles with layers of tortillas, Las Palmas Enchilada Sauce and cheese topped with jalapeños, sour cream and avocado .

Today, Las Palmas is one of the largest selling Mexican cooking sauces in the United States. While it has grown from its humble beginnings, it still remains authentic to its roots, using only the highest quality chiles and other fresh ingredients. Las Palmas offers a wide variety of Mexican cooking sauces including Red and Green Chili Enchilada Sauce, Red Chile Sauce and Hot Enchilada Sauce plus other Mexican cooking staples such as Green Chiles and Crushed Tomatillos.

For any celebration, from Mexican Independence Day to Las Posadas, celebrate Mexican culture, food, family and friends with Las Palmas. For more information, visit bgfoods.com.

Chicken Enchiladas

Zesty enchilada sauce and diced green chiles give these chicken enchiladas their kick. Serve them with Mexican rice and spicy black beans.

Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes

• 2 cans (10 ounces each) Las Palmas Enchilada Sauce, divided
• 2 cups cooked, shredded boneless, skinless chicken breast meat
• 1 cup Mexican blend or Monterey Jack cheese, divided
• 1 can (4 ounces) diced green chiles, drained
• 8 (6-inch) corn tortillas, warmed

1. PREHEAT oven to 350°F. Grease 11- by 7-inch baking dish.
2. SPREAD 1/2 cup enchilada sauce on bottom of prepared baking dish. Combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up. Place seam-side down in baking dish. Top with remaining enchilada sauce and cheese.
3. BAKE 15 to 20 minutes or until heated through and cheese is melted.
   Top with sour cream and chives, if desired.

Mexican Pozole

Pozole is a staple of Mexican cuisine. It’s a pork and hominy dish rich in spiciness and flavor and a favorite at any Mexican fiesta.\

Serves 6
Preparation time: 15 minutes
Cooking time: 75 minutes

• 1 tablespoon vegetable oil
• 2 pounds pork shoulder, trimmed of fat and cut into bite-size pieces
• 3 medium onions, chopped
• 8 cloves large garlic, finely chopped
• 4 cups water
• 1 can (29 ounces) Mexican-style hominy, drained
• 2 cans (10 ounces each) Las Palmas Enchilada Sauce
• 1 can (7 ounces) diced green chiles
• 2 teaspoons dried oregano, crushed
• 1/2 cup chopped cilantro
• Tortilla pieces

1. HEAT oil in stockpot; add pork, onions and garlic. Cook, stirring frequently, for 12 to 14 minutes or until pork is cooked through. Stir in water, hominy, enchilada sauce, chiles and oregano; bring to a boil. Reduce heat to medium; cook, stirring occasionally, 40 to 45 minutes or until pork is tender and stew thickens slightly. Top with cilantro and tortilla pieces before serving.

Chilaquiles

Layer upon layer of tortilla chips, salsa and grated cheese go into this mouthwatering chilaquiles. Jalapeños, sour cream and avocado finish this dish with zest and cooling creaminess.

Serves 8

Preparation time: 20 minutes
Cooking time: 15 minutes

• Vegetable oil
• 12 (6-inch) corn tortillas, cut into 1-inch strips
• 1 cup chopped onion
• 1 jar (16 ounces) salsa — thick & chunky
• 1 can (10 ounces) Las Palmas Enchilada Sauce
• 1 1/2 cups shredded Monterey Jack or mild cheddar cheese
• 1/4 cup sliced pickled jalapeños
• 1 cup sour cream (optional)
• 2 avocados, pitted and sliced

1. PREHEAT oven to 350ºF.
2. POUR vegetable oil to 1-inch depth in medium skillet; heat over high heat 3 to 4 minutes. Place tortilla strips in oil; fry, turning frequently with tongs, until light golden brown. Remove from skillet; place on paper towels to drain.
3. REMOVE all but 1 tablespoon oil from skillet. Add onion; cook, stirring occasionally, 1 to 2 minutes or until tender. Stir in salsa and enchilada sauce. Bring to boil. Reduce heat to low; cook, stirring frequently, 3 to 4 minutes.
4. LAYER half of tortilla strips in ungreased 13- by 9-inch baking dish. Top with half of salsa mixture and half of cheese; repeat layers. Bake 10 to 15 minutes or until cheese is melted. Top with jalapeños, sour cream and avocado just before serving.

NOTE: Frying step may be eliminated by using tortilla chips or breaking taco or tostada shells into small pieces and using them in place of tortilla strips for a quick and easy alternative.

Source: Las Palmas

(Family Features) No matter what the latest taste trend or hot new celebrity-endorsed recipe, you can always count on a few classic home-style standards to make a comeback around this time every year. Typically known as “comfort foods” for their ability to soothe and warm the soul, these familiar dishes not only taste delicious, but also make us feel warm and fuzzy all over — and are especially welcoming during the chill of the colder months.  Perhaps Grandma’s famed chicken noodle soup comes to mind, or Dad’s special meatballs with marinara. Maybe it’s Mom’s ultra-gooey, rich mac ’n’ cheese, your own fork-tender pot roast or delicious turkey and stuffing holiday leftovers.

Whatever the dish, though, all comfort foods have one thing in common — we turn to them for relief when we’re tired, stressed, under-the-weather or simply looking for a taste of home. They are typically simple, hearty, uncomplicated meals, informal and inexpensive to prepare, yet immensely satisfying to those lucky enough to be served them.
Three comfort classics that never seem to go out of style are pot roast, shepherd’s pie and beef stroganoff. The recipes included here require no extensive prep or unusual ingredients, so they’re easy to whip up, even on a weeknight.

The slow cooker pot roast offers a particularly convenient alternative to last-minute cooking, since the prep all occurs in the morning, leaving the roast to cook to tender perfection all day. By using some convenient comfort food shortcuts on your ingredient list, such as Heinz® HomeStyle Savory Beef Gravy and Wyler’s® Beef Bouillon cubes, you can add an extra layer of flavor to the roast, without the fuss of making gravy from scratch. The pot roast also includes a healthy helping of veggies, so it could easily become a complete meal with fresh bread or a green salad.

If you’re looking for a comfort food that doubles as a one-dish wonder — shepherd’s pie has it all. It includes the meat, vegetables and starch most of us associate with a complete home-style meal. Plus, using prepared Ore-Ida® Mashed Potatoes to top the pie eliminates the laborious task of making mashed potatoes from scratch.  Also, if you’re craving a comfort food with some added interest, try this creamy beef stroganoff. It’s simple to make and serves up a delicious plate of savory chunks of beef tenderloin, sautéed mushrooms and steaming noodles. And, if you want to add a little extra flare, try pairing it with a glass of merlot. That’s sure to offer some added warmth and a new level of sophistication.

So, with these simple, home-cooking classics in your culinary arsenal this season, there’s no need to rush out and purchase the latest “cookbook du jour.” Just stick to the basics this season and you’ll be sure to find some classic convenience, comfort and good taste.

Beef Stroganoff

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves 6 to 8

• 1 pound sirloin steak (cut into thin strips) or 1 pound lean ground beef
• 2 cups (8 ounces) sliced fresh mushrooms
• 1 medium onion, sliced
• 1/4 cup margarine or butter
• 1 cup water
• 1 tablespoon Wyler’s Beef Flavored Granules or 3 bouillon cubes
• 1/2 cup sour cream
• 8 ounces wide egg noodles, prepared according to package directions
• Chopped parsley, optional

1. In large skillet, over medium-high heat, cook and stir steak, mushrooms and onion in margarine until steak is browned and vegetables are tender. Reduce heat to medium. Add flour to thicken, if desired; cook and stir 1 minute. Add water and bouillon; cook and stir until thickened and bubbly. Stir in sour cream; heat through. (Do not boil.) Serve with hot noodles. Garnish with parsley if desired.

Slow Cooker Savory Pot Roast

Prep Time: 10 minutes
Cook Time: 8 to 10 hours
Serves 6 to 8

• 3 pounds bottom round beef roast
• 1 Wyler’s Mrs. Grass Reduced Sodium Onion Recipe, Soup and Dip Mix pouch
• 1 jar (12 ounces) Heinz HomeStyle Savory Beef Gravy
• 2 Wyler’s Beef Bouillon Cubes or 2 teaspoons Wyler’s Beef Granules
• 1 can (14 1/2-ounces) diced tomato with basil, garlic and oregano
• 2 cups water
• 3 cups mixed vegetables, such as sliced carrots, cut green beans, diced redskin potatoes, green peas, sliced celery

1. In large skillet sprayed with nonstick spray, brown beef over medium-high heat 8 to 10 minutes, turning occasionally.
2. Combine soup mix, 1 jar of gravy, bouillon and diced tomato in 5-quart slow cooker. Add water and stir well. Add beef and turn until well coated. Cover and cook on low heat setting 8 to 10 hours, turning occasionally.
3. Add mixed vegetables during last 2 hours, stirring occasionally. When vegetables are tender, remove beef from cooker. Slice or shred beef as desired, and serve with vegetables and sauce.

Shepherd’s Pie

Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
Serves 4 to 6

• 1 pound lean ground beef
• 1 jar (12 ounces) Heinz HomeStyle Savory Beef Gravy
• 1 package (10 ounces) frozen mixed vegetables, thawed
• Salt and pepper to taste
• 3 cups prepared Ore-Ida Mashed Potatoes
• 1 cup shredded cheddar cheese

1. In large skillet, cook ground beef over medium heat until browned and thoroughly cooked. Carefully drain liquids and return to stovetop. Stir in gravy and vegetables and bring to boil.
2. Reduce heat and simmer 8 minutes, or until vegetables are tender, stirring occasionally. Add salt and pepper to taste.
3. While beef mixture is still in skillet, spoon mashed potatoes onto it, forming 8 mounds, and top with cheese. Continue to simmer until potatoes are hot and cheese is melted. Serve immediately.

Source: Heinz Gravy / Ore-Ida Mashed Potatoes / Wyler’s Bouillon

Onion-Roasted Potatoes

Onion-Roasted Potatoes Potatoes are a great, hearty staple for any meal. Instead of greasy french fries, moms can jazz up this popular side with a better-for-you recipe, such as Onion-Roasted Potatoes, that impresses every palate from the kids to the dinner guests.

4 servings
Prep Time: 5 minutes
Cook Time: 35 minutes

• 1 envelope Lipton Recipe Secrets Onion Soup Mix
• 4 medium all-purpose potatoes, cut into large chunks (about 2 pounds)
• 1/3 cup vegetable oil

1. Preheat oven to 425°F. Combine all ingredients in 13 x 9-inch baking or roasting pan. Bake, stirring occasionally, 35 minutes or until potatoes are tender and golden brown. Variations: Try substituting 2 sweet potatoes for 2 all-purpose potatoes. Or stir in 1 teaspoon each of garlic powder and soy sauce.

Source: Unilever Brands

(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

Turkey Enchiladas

Prep Time: 20 minutes
Cook Time: 25 minutes

• 1 can (10 3/4 ounces) Campbell’s Cream of Chicken Soup (regular or 98% fat free)
• 1/2 cup sour cream
• 1 tablespoon butter or margarine
• 1 medium onion, chopped
• 1 teaspoon chili powder
• 2 cups chopped cooked turkey or chicken
• 1 can (about 4 ounces) chopped green chiles
• 8 flour tortillas (8-inch), warmed
• 1 cup shredded Cheddar or Monterey Jack cheese

1. MIX soup and sour cream.
2. HEAT butter in saucepan. Add onion and chili powder and cook until tender. Add turkey, chiles and 2 tablespoons soup mixture.
3. SPREAD 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish.
4. SPOON remaining soup mixture on top. Sprinkle with cheese. Bake at 350°F for 25 minutes or until hot. Serves 4

Source: Campbell's Soup

Tofu Tikka Masala

• 5 teaspoons lemon juice
• 1 teaspoon ginger, grated
• 2 garlic cloves, crushed
• 1 gram jalapeno chile, chopped
• 3 tablespoon cilantro, chopped
• 1 teaspoon chili powder
• Salt to taste
• 1/2 pound Wildwood Vacuum Pack Tofu
• 2 tablespoons vegetable oil
• 1/2 medium onion, chopped in 1-inch long thin slices
• 1/4 teaspoon turmeric powder
• 3-4 tablespoons plain or unsweetened yogurt
• 1 cup Wildwood Plain Soymilk
• Chopped cilantro (for garnish)

1. In bowl, mix lemon juice, ginger, garlic, green chili, half of cilantro, chili powder, salt and tofu together; mix well and cover. Let marinate for an hour.
2. In pan, heat oil and slowly add onions. Cook for 3 to 5 minutes on medium heat until translucent.
3. Slowly add turmeric powder, yogurt, soy milk and remaining cilantro to the pain. Mix well for a few minutes until sauce thickens.
4. Add tofu mixture into sauce and cook for 5 minutes on medium heat. Adjust seasoning to taste.
5. Garnish with fresh cilantro and serve immediately with Indian Naan bread or heated rice.

Source: Wildwood Foods

(Family Features) If you’re looking for a new take on home-style cooking, then George Duran has the recipe for you. Duran is a popular Food Network host and chef who likes to take favorite American dishes and give them a delightful twist. PBJ Bread Pudding, Cheeseburger Frittata and Tex-Mex Lasagna are just a few of the dishes he’s twisted.

 “Comfort food is something that brings Americans together,” said Duran, “but I noticed that I was going to be limited with the number and originality of recipes I could introduce. (After all, how many ways can you make a PBJ sandwich?) That’s when I decided to take classic American flavors and twist them into a gourmet dish.”

Duran says that keeping these 10 must-have ingredients in the pantry makes it easy to turn a midnight snack into a work of art: curry paste, nonstick cooking spray, bacon, ground cumin, coconut milk, red wine, chipotle hot sauce, pine nuts, fresh cilantro, and vanilla ice cream.

In his new book, “Take This Dish And Twist It: Comfort Food with New & Unexpected Flavors” (Meredith Books; November 2008), Duran re-imagines familiar foods and makes them fantastic in over 100 recipes.

Break out of the ordinary by adding fun along with flavor to your favorite comfort foods. Your taste buds will be glad you did.

Pepperoni Pizza Soup

Prep: 15 minutes
Cook: 6 minutes
Broil: 3 minutes
Yield: 4 servings

• 2 (10.75-ounce) cans condensed tomato soup
• 3 cups water
• 2 cloves garlic, minced
• 11⁄2 cups dried elbow macaroni (or other short dried pasta such as ditalini or alphabets)
• 2 green onions, sliced
• 2 teaspoons dried oregano, crushed
• 1⁄3 cup diced pepperoni
• 1 cup shredded mozzarella cheese (4 ounces)
• 1 cup shredded cheddar cheese (4 ounces)
• dried oregano

1. Preheat broiler.
   In large pan put soup, water, and garlic; bring to a boil over high heat. Stir in macaroni, green onion, oregano, and pepperoni; cook for 6 to 8 minutes or until macaroni is almost done.
2. Pour soup into 4 oven-proof bowls. Top each with 1⁄4 cup mozzarella cheese, 1⁄4 cup cheddar cheese, and some oregano. Broil for 3 to 5 minutes or until cheese is bubbly and lightly browned.
3. Or serve soup in a small round, crusty loaf of bread. Cut top off bread and scoop out insides. Fill with soup, top with cheeses, and broil as directed above. Try different “toppings” as well, such as mushrooms, onions, and sausage.

Watch video to see how to make this guacamole recipe!

Granny Smith Guacamole

Prep: 10 minutes
Yield: 8 to 10 servings

• 3 ripe avocados, halved and pitted
• ½ cup finely chopped Vidalia onion
• ½ cup snipped fresh cilantro
• Juice of 1 lime
• Bottled hot pepper sauce, to taste
• 1 Granny Smith apple, peeled, cored, and finely chopped
• Kosher salt or table salt, to taste
• Assorted dippers (baked fruit crisps, apple chips, and/or tortilla chips)

1. Scoop avocado flesh into bowl; add onion, cilantro, lime juice, and hot pepper sauce. Mash with fork until it reaches the desired consistency. Stir in apple and season with salt to taste.
2. Serve with dippers.

Source: Meredith Corporation

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(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.

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

Mini Three-Cheese Balls

Yields 24 to 30 balls

• 1 4-ounce log fresh goat cheese
• 6 ounces crumbled blue cheese
• 2 cups coarsely grated Jarlsberg cheese
• 2 tablespoons grated onion
• 1/4 cup non fat plain yogurt
• 1/4 cup finely diced fresh chives, plus extra for garnish
• Dash hot sauce (optional)
• 1 cup slivered almonds or chopped pecans

1. In a food processor, process cheeses with onion, yogurt and chives until well blended. If you'd like, add a dash of hot sauce.
2. Shape into mini balls and roll in slivered almonds or chopped pecans and chives, or spread in serving dish and top with nuts/chives.
3. Chill several hours or until ready to serve. Serve with flat breads, fresh vegetables, etc.

Tip: You can also mix nuts into cheese mixture and use to stuff cherry tomatoes and peppadews, sweet peppers or top cucumber rounds, mini party breads, etc. Chill several hours or until ready to serve.

Source: Jarlsberg