(Family Features) Turn up the heat this summer and spice your way to delicious warm-weather recipes by using subtle ingredients that bring out bold flavors in your favorite foods. Adding a taste-enhancing option to your repertoire – Tajín Fruity Chamoy Sauce – can make your summer get-togethers the talk of the neighborhood.
Cool off while enjoying mildly spicy dishes. Made with 100% natural chiles, lime juice, sea salt and a hint of apricot, Tajín Fruity Chamoy Sauce offers a unique sweet-and-spicy flavor without too much heat. Perfect for drizzling over fresh fruits and veggies like mango, pineapple, watermelon and more, it’s also commonly used to bring fruity, subtle spice to a wide variety of recipes including beverages and snacks, like smoothies, mangonadas, ice pops and cold drinks.
For example, in this Savory Mango Chamoy Daiquiri, the apricots create a fruity, tangy flavor that’s a nice, refreshing twist on a traditional drink.
Bringing a touch of heat to summer cookouts can be a breeze with mild hot sauces added to dishes like these Spiced Pork Ribs, which can be created start-to-finish in the oven or taken outside to sear on the grill. Just a handful of ingredients are required to season the ribs to spicy perfection before wrapping them in foil and letting your oven do the work.
The key ingredient for the right touch of subtle heat without being overwhelming is Tajín Mild Hot Sauce, a unique, flavorful addition to your cabinet that pairs well with savory snacks like tortilla chips, chicken wings, pizza and even micheladas. The lime is what makes it different from other hot sauces.
Made with 100% natural mild chiles, lime juice and sea salt without added sugars or coloring, it can be enjoyed by the whole family as a versatile way to enhance favorite foods with a mild but wild flavor.
Both recipes can be easily enhanced with a simple concept: just pair Tajín Clásico seasoning with either or both of the sauces to create unique flavor combinations, a tasty “mix it” tactic to add to your warm-weather menu and make it uniquely yours.
Find more recipes that crank up the heat this summer by visiting Tajín.com/us.
Spiced Pork Ribs
Total time: 3 hours, 10 minutes
- 2 racks (about 4 pounds) baby back ribs
- 1/4 cup Tajín Clásíco Seasoning
- 1/4 cup Tajín Mild Hot Sauce, plus additional for serving, divided
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- lime wedges, for serving
- mashed potatoes or steamed rice, for serving (optional)
- Rub ribs with seasoning. Marinate at least 4 hours or overnight in refrigerator.
- Preheat oven to 300 F. Combine hot sauce, oil and brown sugar; brush over both rib racks.
- Line baking sheet with double layer of aluminum foil with enough overhang to wrap foil around ribs.
- Lay ribs, bone side down, on foil-lined baking sheet. Wrap foil around ribs and seal. Place on baking sheet.
- Fill large baking dish or roasting pan with 2 inches of boiling water. Place on lower oven rack to keep ribs moist as they bake. Place ribs on middle oven rack.
- Bake 2 1/2-3 hours, or until meat is tender and just starting to fall off bone.
- Preheat broiler. Unwrap ribs and place on foil-lined baking sheet. Broil 4-6 minutes on middle oven rack, or until lightly charred and caramelized.
- Serve with lime wedges and additional hot sauce.
- Serve with mashed potatoes or steamed white rice, if desired.
Savory Mango Chamoy Daquiri
Total time: 15 minutes
- 2 tablespoons Tajín Fruity Chamoy Hot Sauce
- 2 tablespoons Tajín Clásico Seasoning
- 4 tablespoons Tajín Fruity Chamoy Hot Sauce, divided
- 1 cup frozen mango cubes, plus additional for garnish, divided
- 1/3 cup natural syrup
- 3 ice cubes
- 1/3 cup orange juice
- 1 tablespoon Tajín Clásico Seasoning, for garnish
- To rim glass: Rim glass in chamoy hot sauce then seasoning.
- To make drink: Blend 3 tablespoons chamoy hot sauce, mango cubes, syrup, ice cubes and orange juice.
- In glass, pour remaining chamoy hot sauce.
- To serve, garnish with additional mango cubes and sprinkle with seasoning.
(Family Features) Firing up the grill and watching tender cuts sizzle on the grates means a mouthwatering meal is on the way, but don’t forget about the dressings and toppings that make summertime dinners truly delicious.
The next time you want to sear a juicy steak, try this Filet Mignon with Blue Cheese Chive Butter recipe from Omaha Steaks Executive Chef David Rose. Thick, tender filet mignon is grilled to a warm medium-rare doneness then topped with cool, creamy, homemade butter: its perfect summer sidekick.
Discover more grilling inspiration at OmahaSteaks.com/Summer.
Watch video to see how to make this recipe!
Filet Mignon with Blue Cheese Chive Butter
Recipe courtesy of Omaha Steaks Executive Chef David Rose
Blue Cheese Chive Butter:
- 4 ounces unsalted butter, cubed
- 4 ounces blue cheese
- 1 tablespoon fresh chives, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 Omaha Steaks Private Reserve Filet Mignons
- Omaha Steaks Private Reserve Rub
- To make blue cheese chive butter: In medium bowl, use rubber spatula to fold and incorporate butter, blue cheese, chives, salt and pepper.
- Section 18 inches of plastic wrap and place blue cheese chive butter about 6 inches above bottom. Take bottom portion of plastic wrap and place over blue cheese chive butter then shape butter into 1 1/2-inch cylinder.
- Continue to roll butter in plastic; pinch ends of plastic wrap while rolling to tighten cylinder.
- Once size and tightness are achieved, tie off loose ends of plastic wrap and chill in refrigerator 1-2 hours, until blue cheese chive butter is chilled and firm.
- To make filet mignon: Bring filet mignons to room temperature, about 20 minutes; pat dry and season on both sides with rub, to taste.
- Prepare grill for 500 F direct heat.
- For medium-rare, place steaks on grill 3-4 minutes. Flip and cook 2-3 minutes, or until 130-140 F internal temperature is reached.
- Rest 7-8 minutes before serving.
- Slice chilled blue cheese chive butter into 1/2-inch pieces and place on top of filets.
Source: Omaha Steaks
(Family Features) As families across the country transition back into more normal routines this fall with work, school – whether virtual or in-person – and calendars jam-packed with commitments, it’s important to find ways to save precious time and squeeze in more moments with loved ones.
While getting nutritious, delicious and affordable meals on the table to help fuel those busy days is crucial, there are ways to cut down the amount of time spent in the kitchen each day. Setting aside a couple hours each week to meal prep can make it easier to serve lunch and dinner on a tight schedule and budget. For example, this California-Style Cheesy Enchilada Casserole can be made in batches ahead of time then frozen as individual portions and reheated when hunger strikes while working or learning from home.
Using prepared enchilada sauce, roasted chicken and a Hispanic-style cheese blend made with 100% Real California Milk from California dairy farm families, plus a traditional blend of vegetables and spices, you can feel good about serving your family members a flavorful, nutritional and budget-friendly meal each time they reach for another helping.
Find additional busy season recipe inspiration, nutritional information and more at RealCaliforniaMilk.com.
California-Style Cheesy Enchilada Casserole
- 2 eggs
- 1/2 teaspoon salt
- 1/2 cup Real California half-and-half, milk or evaporated milk
- 1/2 cup Real California sour cream
- vegetable oil
- 1 1/2-2 cups prepared enchilada sauce, divided
- 12 corn tortillas, divided
- 1 cup roasted skinless chicken, cut into bite-size pieces
- 2 teaspoons enchilada seasoning
- 4 cups shredded Real California Mexican cheese blend, divided, or 1 cup each shredded Real California Oaxaca, Cheddar, Jalapeño Jack and crumbled Cotija cheeses
- 1 cup canned pinto beans, drained well
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/3 cup canned kernel corn, well drained
- 1/3 cup sliced black olives, well drained
- 1/3 cup mild green chiles, well drained
- 2 tablespoons of cilantro, minced
- 2 green onions, sliced
- lime wedges, for serving
- Real California sour cream, for serving
- Preheat oven to 350 F.
- To make cooking sauce: In bowl, whisk eggs, salt, half-and-half and sour cream; set aside.
- Spray casserole dish with vegetable oil.
- To make casserole: Assemble first layer by spreading 6 tablespoons enchilada sauce on bottom of casserole dish. Top with four tortillas, overlapping them. Cover tortillas with 6 tablespoons enchilada sauce.
- Assemble second layer by tossing chicken with enchilada seasoning. Mix with 3 cups shredded cheese. Layer half chicken-cheese mixture over tortillas.
- Assemble third layer by seasoning pinto beans with cumin and garlic powder. Spread beans over cheese-chicken layer.
- Assemble fourth layer by overlapping four tortillas then cover with 6-8 tablespoons enchilada sauce. Cover with corn, olives and chiles. Top with remaining cheese-chicken mixture.
- Assemble final layer by covering filling with remaining tortillas, overlapped, then spread remaining enchilada sauce over them. Pour cooking sauce over casserole. Top with remaining shredded cheese. Let rest at least 30 minutes.
- Bake 50-60 minutes, or until bubbling. Remove and rest 10 minutes before cutting.
- Sprinkle with cilantro and green onions. Serve with lime wedges and sour cream.
Source: Real California Milk
(Family Features) If your family struggles to make meal time happen, try creating kid-friendly recipes that bring everyone together at the table. For example, these Pulled Pork Sandwiches from “Family Table by Robert Irvine” can help you incorporate assistance from your kids to nourish both mind and body while committing to the efforts of the National Family Meals Movement, created by the Food Marketing Institute Foundation, to reap the benefits of enjoying more meals together at home.
Find more recipes at Culinary.net.
Watch video to see how to make this recipe!
Pulled Pork Sandwiches
- 1 1/2 pounds pork shoulder
- 2-3 whole cloves
- 2 tablespoons smoked paprika or smoky spice rub
- 1 red onion, sliced thin
- 1 cup water
- 6 ounces barbecue sauce
- Stud pork with cloves and rub with seasoning blend.
- Place roast in slow cooker and top with onions. Cover pork with water and slow cook 8-10 hours.
- Remove pork, discard cloves then drain fat and water. Allow pork to cool then shred by hand or with fork.
- Return meat to pot and add barbecue sauce. Heat 1-2 hours. Serve alone or on roll.