recipes

Videos 16 February 2024

Taco Mac and Cheese

(Culinary.net) Macaroni and cheese is a beloved comfort food that’s easy to make during a busy week. With just a few extra ingredients and steps, you can turn boxed mac and cheese into a filling dinner.

To make this Taco Mac and Cheese, simply prepare your favorite boxed mac and cheese according to the package instructions and stir fry the meat and vegetables together. (Hint: You can even chop vegetables the night before to make cooking the next day even easier.) Then add taco seasoning and combine for a better-for-you take on a classic dish.

Visit Culinary.net to find more quick and simple recipes.

Watch video to see how to make this recipe!

Taco Mac and Cheese

  • 1          box macaroni and cheese
  • 1/4       cup milk
  • 4          tablespoons butter
  • 1          pound ground turkey
  • 1          red bell pepper, diced
  • 1          yellow bell pepper, diced
  • 1          orange bell pepper, diced
  • 1          onion, diced
  • 2          teaspoons taco seasoning
  1. Prepare boxed mac and cheese with milk and butter according to package instructions.
  2. In skillet, brown ground turkey over medium heat. Add bell peppers and onion. Add taco seasoning.
  3. Stir turkey mixture with mac and cheese to combine.

Source: Culinary.net

Main Dishes 04 January 2024

Solve Busy Weeknights with Simple, Satisfying Meals

(Family Features) Juggling those weeknight responsibilities including homework, catching up on emails, after-school activities, social events and more can leave families scrambling when it comes time for dinner. When your busy schedule leaves little time to spend in the kitchen, turn to family favorites you can put on the table in 20 minutes or less to give loved ones the fuel they need without sacrificing taste or quality.

Take Taco Tuesdays to a new level (without the hassle) with this deconstructed version of classic fish tacos. Served over a bed of quinoa and drizzled with yogurt crema, these Baja Fish Taco Bowls let you switch up average taco nights by swapping out tortillas and shells for quick-cooking, protein-packed quinoa mixed with nutrient-dense kale. This easy, satisfying meal adds deliciously seasoned fish, creamy avocado and hearty whole grains to your diet with a lighter version of Baja sauce as a perfect companion for fish tacos.

At its core, this tasty weeknight meal relies on the ease and light, nutty flavor of Success Tri-Color Boil-in-Bag Quinoa, which is ready in just 10 minutes. It’s packed with protein, all nine essential amino acids and is a good source of fiber, making it a perfect solution for busy moments whether your loved ones eat vegan, vegetarian or a mix of everything.

If a jam-packed calendar calls for a light dinner, or you’re searching for a quick side to pair with your protein of choice, add a little color to the table with this Edamame Brown Rice and Lentil Salad. Brimming with tasty, colorful ingredients like bell peppers, cucumbers and more, it’s a wholesome and satisfying way to recharge after a long day.

Take the guesswork out of cooking this flavorful salad with 100% whole grain Success Boil-in-Bag Brown Rice, offering high-quality, pre-cooked grains that’s ready in just 10 minutes without measure or mess. It leaves you with a serving of fluffy, nutty brown rice that cooks up perfectly every time to take some stress out of family dinners.

Visit SuccessRice.com to find more recipe solutions for busy weeknights.

Baja Fish Taco Bowls

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4

  • 2 bags Success Tri-Color Quinoa
  • 2 tablespoons olive oil
  • 4 white-fleshed fish fillets (5-6 ounces each)
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon salt
  • 3/4 cup plain Greek yogurt
  • 1 tablespoon lime zest
  • 1 teaspoon lime juice
  • 1/4 teaspoon ground cumin
  • 4 cups packed baby kale
  • 1 ripe avocado, halved, pitted, peeled and thinly sliced
  1. Prepare quinoa according to package directions.
  2. In large skillet over medium heat, heat oil. Season fish with Cajun seasoning and salt. Cook 2-3 minutes per side, or until fish is lightly browned and starts to flake. Set aside.
  3. In small bowl, stir yogurt, lime zest, lime juice and cumin.
  4. In medium bowl, toss quinoa with kale. Divide between four bowls. Top each with fish, sliced avocado and dollop of yogurt and lime crema.

Substitutions: Use taco seasoning or chili powder in place of Cajun seasoning. Use arugula or baby spinach instead of kale.

Edamame Brown Rice and Lentil Salad

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4

  • 1 bag Success Brown Rice
  • 1 cup cooked green or brown lentils
  • 1 cup edamame, cooked, cooled and shelled
  • 1 red bell pepper, diced
  • 1 cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup roasted almonds and sunflower seeds (optional)

Dressing:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  1. Prepare rice according to package directions.
  2. In large mixing bowl, combine rice, lentils, edamame, bell pepper, cucumber, red onion and parsley. Toss gently to combine.
  3. To make dressing: In separate small bowl, whisk olive oil, lemon juice, Dijon mustard, garlic, salt and pepper until well combined.
  4. Toss salad with dressing until well combined. Sprinkle with roasted almonds and sunflower seeds, if desired.

Source: Success Rice

Meal Ideas 22 September 2023

Serve Flavorful, Sustainable Seafood

(Family Features) Whether seafood night at your house means sauteed shrimp, baked fish or anything in between, it’s an exciting excuse to bring the family together for favorite meals. Delicious recipes abound when seafood is on the menu.

However, this is no longer your grandparents’ seafood. Today, more than half of all seafood consumed in the U.S. is farm-raised – a practice known as aquaculture. While the industry has made strides throughout the last few decades, from increasingly sustainable farming practices to technological advancements that can help feed a growing population, not all farmed seafood is equal and neither are the certifications you see on its packaging.

For more than a decade, the global nonprofit Aquaculture Stewardship Council (ASC) has created and enforced the world’s strictest standards for farmed seafood. Its sea green ASC certification label is only found on farmed seafood that meets these high standards – helping seafood shoppers make informed purchasing decisions.

It’s a movement some of the nation’s leading seafood grocers and chefs are getting behind.

“About 2/3 of our seafood offerings are raised on farms, which reflects both growing supply and demand,” said Abe Ng, CEO of the Sushi Maki restaurant chain and market stations. “There’s a much broader customer understanding and appreciation of aquaculture than, say, 10 years ago. However, not all farmed seafood is equal in terms of quality, environmental sustainability and social responsibility.”

A unique combination of standards help ensure supply chain integrity from the farm to the store while protecting the environment, workers and communities. ASC’s sea green label only appears on seafood from farms that have been independently assessed and certified as environmentally and socially responsible.

“Whether your seafood is wild-caught or farmed, what matters to today’s shoppers is that it’s high-quality, flavorful and was fished or farmed in a responsible way that’s good for you and the planet,” said Roger O’Brien, president and CEO of the Santa Monica Seafood market and cafe. “Farm-raised seafood that’s been responsibly certified by the ASC delivers on the assurance that the seafood you’re buying is what it claims to be, which is a key commitment we make to our customers.”

With a trusted certification like the ASC, you can confidently enjoy make-at-home recipes like Honey Mustard Crunch Salmon, Blackened Shrimp Tacos with Creole Remoulade Slaw and Almond Stuffed Rainbow Trout without sacrificing taste or sustainability.

To find more certification information and discover family-friendly seafood recipes, visit SeaGreenBeGreen.org.

Honey Mustard Crunch Salmon

Recipe courtesy of North Coast Seafoods

  • 1          bag (1 pound, three 6-ounce portions) North Coast Seafoods ASC-certified Naked Norwegian Salmon
  • salt, to taste
  • pepper, to taste

Honey Mustard Glaze:

  • 1/3       cup honey
  • 1/4       cup whole-grain mustard
  • 2          tablespoons smooth Dijon mustard
  • 2          tablespoons mayonnaise
  • 2          teaspoons horseradish
  • 1          teaspoon smoked paprika

Crunch:

  1. 3/4       cup panko breadcrumbs
  2. 2          tablespoons dried parsley
  3. 2          tablespoons olive oil
  • Thaw salmon and pat dry. Arrange on oiled baking tray. Season with salt and pepper, to taste.
  • To make glaze: In small bowl, combine honey, mustard, Dijon mustard, mayonnaise, horseradish and paprika; mix until well combined. Chill glaze until ready to use.
  • To make crunch: In bowl, combine breadcrumbs, parsley and oil; mix well. Reserve.
  • Preheat oven to 400 F.
  • Top each salmon portion with 1 tablespoon glaze and spread evenly over fish. Press crunch evenly onto glaze.
  • Bake 15-17 minutes until fish is cooked through.
  • Serve with drizzle of remaining glaze.

Blackened Shrimp Tacos with Creole Remoulade Slaw

Recipe courtesy of Coastal Seafoods and Fortune Fish & Gourmet
Prep time: 30 minutes
Cook time: 10 minutes

Coleslaw:

  • 1/3       cup mayonnaise
  • 1          tablespoon capers, chopped
  • 1          teaspoon stone ground mustard
  • 1/3       cup parsley, chopped
  • 1/2       teaspoon horseradish
  • 1/3       cup red onion, diced
  • 1          tablespoon Cajun seasoning
  • 1/2       bag coleslaw mix

Tacos:

  • 6          small corn tortillas
  • 1          tablespoon Cajun seasoning
  • 1/2       pound peeled and deveined ASC-certified shrimp, thawed
  • 3          green onions, sliced
  • fresh salsa or pico de gallo (optional)
  • 1          lime, sliced (optional)
  1. To make coleslaw: In bowl, mix mayonnaise, capers, mustard, parsley, horseradish, red onion and Cajun seasoning. Mix coleslaw and about 3/4 of dressing. Stir until coated then add more dressing, if desired. Refrigerate coleslaw until ready to serve.
  2. To make tacos: Heat grill to medium heat. Once hot, toast tortillas on each side until browned on edges. Stack toasted tortillas on plate and cover with towel until ready to serve.
  3. Pour Cajun seasoning over shrimp and stir until shrimp are coated.
  4. Cook shrimp 3-5 minutes per side, or until shrimp are firm and Cajun seasoning is blackened. Remove shrimp from grill to prevent overcooking.
  5. To serve, place about 1/4 cup coleslaw in each tortilla then top with 3-5 shrimp and green onions. Top with salsa or pico de gallo, if desired. Squeeze wedge of fresh lime over top, if desired.

Almond Stuffed Rainbow Trout

Recipe courtesy of Riverence Provisions

  • 2          ASC-certified Riverence Steelhead Trout fillets (8 ounces each)
  • nonstick cooking spray
  • 1/2       cup sliced almonds, toasted and coarsely chopped
  • 2          tablespoons lemon zest
  • 2          tablespoons lemon juice
  • 1/4       cup chives, chopped
  • 1 1/2    cups breadcrumbs
  • 1/4       cup Italian parsley
  • salt, to taste
  • pepper, to taste
  • 1          egg, beaten
  • kitchen twine (6-inch lengths)
  • 1          tablespoon olive oil
  1. Preheat oven to 350 F.
  2. Rinse steelhead trout fillets and pat dry with paper towel. Line baking pan with parchment paper and spray with nonstick cooking spray.
  3. Mix almonds, lemon zest, lemon juice, chives, breadcrumbs and parsley. Season with salt and pepper, to taste.
  4. Add beaten egg to breadcrumb mixture and stir until well incorporated.
  5. Lay first trout fillet skin side down on baking pan. Place twine pieces underneath fish, spacing 1 1/2 inches apart; leave untied.
  6. Place breading mixture over trout fillet and remaining trout fillet on top of breadcrumb mixture, skin side up.
  7. Secure trout fillets together using kitchen twine. Brush olive oil on trout and sprinkle with salt and pepper, to taste.
  8. Bake 15-20 minutes, or until fish is cooked through. Slice into portions to serve.

Source: Aquaculture Stewardship Council

Main Dishes 15 September 2023

Put a Plant-Based Spin on the Taco Night Menu

(Family Features) Mealtime traditions are common among many families, from taco Tuesdays to weekend favorites. You can add a special touch to one of the most popular traditions – taco night – with a plant-based twist.

With a nutty, smoky and truly meaty taste and texture, pecans offer a perfect plant-based protein to incorporate in favorite dishes like tacos. However, great taste is just the beginning – pecans pack a nutritious punch with a unique mix of health-promoting nutrients while shining in a wide range of flavor profiles.

To help make your next taco night all the rage among loved ones, the American Pecan Promotion Board recommends serving up authentic vegan taco recipes using pecans in place of meat in dishes like Smoky Chipotle Pecan Burrito Bowls and Vegan Pecan Al Pastor Tacos. Their texture makes them uniquely suited as a meat alternative that doesn’t sacrifice flavor so it can taste like the original and leave your family clamoring to keep taco night on the weekly menu.

Learn more and discover delicious plant-based recipes at eatpecans.com.

Smoky Chipotle Pecan Burrito Bowls

Recipe courtesy of Dominique Williamson on behalf of the American Pecan Promotion Board
Prep time: 40 minutes
Cook time: 15 minutes
Servings: 2-3

 

Pecan “Meat:”

  • 2 1⁄2     cups water
  • 1          cup pecans
  • 1⁄2         cup portobello mushrooms
  • 2          tablespoons taco seasoning
  • 2          tablespoons tamari sauce or soy sauce
  • 2          cloves garlic, minced
  • 1          tablespoon liquid smoke
  • 1          tablespoon vegan Worcestershire sauce
  • 1          tablespoon chipotle in adobo sauce

Pineapple Salsa:

  • 1          pineapple, diced
  • 2          Roma tomatoes, diced
  • 1-2       jalapenos, diced
  • 1          cup cilantro, finely chopped
  • 1          red onion, diced
  • 1⁄4        cup lime juice
  •            salt, to taste

Chipotle Crema:

  • 2          chipotle peppers in adobo sauce
  • 1          cup vegan mayo
  • 3          cloves garlic, minced
  • 2          teaspoons vinegar
  • 2          tablespoons plant-based milk
  • 1          teaspoon agave
  • 1⁄2         teaspoon salt
  1. To make pecan “meat:” In bowl of boiling water, soak pecans, covered, at least 30 minutes, or overnight in room temperature water for softer texture.
  2. Drain pecans and place in food processor with mushrooms. Pulse mixture to texture resembling meat crumbles. Avoid over-pulsing.
  3. In pan over medium heat, add pecan mixture, taco seasoning, tamari sauce, minced garlic, liquid smoke and vegan Worcestershire sauce. Cook 7-10 minutes then add chipotle in adobo. Cook 3 minutes.
  4. To make pineapple salsa: Combine pineapple, tomatoes, jalapenos, cilantro, red onion, lime juice and salt, to taste.
  5. To make chipotle crema: Combine chipotle peppers, vegan mayo, garlic, vinegar, milk, agave and salt.
  6. To assemble bowls, place pecan mixture in bowl followed by pineapple salsa and chipotle crema.

Vegan Pecan Al Pastor Tacos

Recipe courtesy of the American Pecan Promotion Board
Prep time: 35 minutes
Cook time: 10 minutes
Servings: 4-6

  •             Water
  • 2          pounds chopped pecans
  • 1          cup onion
  • 8          cloves garlic, minced
  • 8          dried guajillo peppers
  • 2          tablespoons oil
  •             salt, to taste
  •             pepper, to taste
  • 7          ounces (1 can) chipotle peppers in adobo

Toppings and Garnishes:

  • flour or corn tortillas (6 inches each)
  • cilantro
  • diced onion
  • lime
  • pineapple
  1. In bowl of boiling water, soak pecans, covered, at least 30 minutes, or overnight in room temperature water for softer texture.
  2. Drain pecans. In food processor, pulse pecans to meat-like crumbles. Do not overprocess to pecan butter.
  3. Finely chop onions, garlic and guajillo peppers.
  4. In skillet over medium-high heat, heat oil and saute onions until transparent, 2-3 minutes. Add garlic and cook 1 minute. Sprinkle with salt and pepper, to taste, and stir to combine.
  5. Add chipotle peppers in adobo and cook 1 minute. Add crumbled pecans and stir well to combine.
  6. Remove from heat and serve on tortillas.
  7. Serve with cilantro, onion, lime and pineapple.

Source: American Pecan Promotion Board

Main Dishes 13 June 2023

Sweeten Up Family Favorites with Fresh, Delicious Fruit

Add a Touch of Sweetness

(Family Features) When your family’s favorite dishes inevitably grow tired, a touch of sweetness may be all you need to freshen up the flavor of classic recipes. Keep tried-and-true dinners on the table with a simple addition that complements the tastes you know and love: fresh fruit.

With its craveable texture and crunch, balanced sweetness and beautiful golden red color, an option like Envy Apples can be enjoyed as part of delicious meals. While they’re often best served fresh or paired with cheese boards, sandwiches or mocktails, their sweetness also plays up when combined with pasta, shrimp, Parmesan, toasted almonds and more in this Apples and Pesto Farfalle.

To change up Taco Tuesday, bite into these Crisp Apple Tacos and believe in the uplifting aroma and flavor of apples as an invitation to savor those small moments around the family table. It can be your ultimate apple experience and introduce loved ones to new ways to rethink their favorite weekly meals.

Plus, because Envy Apple slices naturally stay white longer than other varieties, they maintain their beauty while you cook so finished dishes look as delicious as they taste.

To find more ways to sweeten up family meals, visit EnvyApple.com.

Apples and Pesto Farfalle

  • 1 pound farfalle pasta
  • 3 1/2 teaspoons kosher salt, plus additional for cooking pasta, divided
  • 1/3 cup extra-virgin olive oil, plus additional for cooking pasta, to taste, divided
  • 1 bunch parsley leaves
  • 1 cup toasted almonds
  • 1 cup shredded Parmesan
  • 2 tablespoons lemon juice
  • 30 turns fresh cracked pepper
  • 2 cups cooked peas
  • 2 Envy Apples, diced
  • 1 bunch chives, thinly sliced
  • 1 block Parmesan
  • 20 shrimp
  • 2 tablespoons canola oil
  • 1/2 teaspoons coarse pepper
  1. Cook pasta in salted boiling water until just tender. Drain and toss gently with olive oil, to taste, then set aside.
  2. In food processor, pulse parsley leaves, almonds, shredded Parmesan, 2 teaspoons kosher salt, lemon juice and cracked pepper. Once pulsed, turn processor on high and drizzle in 1/3 cup olive oil until well incorporated.
  3. Toss pasta with fresh pesto until well coated. Fold in peas, apples and chives. Using peeler, shave thin slices off Parmesan block over pasta for garnish.
  4. Preheat grill or grill pan over high heat.
  5. Toss shrimp in canola oil, 1 1/2 teaspoons salt and coarse pepper. Grill 2 minutes on each side, or until charred slightly. Spread evenly over pasta and serve.

Crisp Apple Tacos

  • 2 Envy Apples
  • 1/2 pound pork tenderloin
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 rosemary sprigs
  • 1/2 cup shredded carrots
  • 1/2 cup shredded red cabbage
  • 1 cup shredded green cabbage
  • 4 tablespoons honey
  • 1 cup mayonnaise
  • 1 tablespoon mustard
  • 1 tablespoon white vinegar
  • salt, to taste
  • pepper, to taste
  • 12 tortillas
  • 2 tablespoons sour cream
  • 1 lime, cut into wedges
  1. Slice half of one apple into thick wedges; reserve. Slice remaining half into thin sticks; reserve. Slice second apple into thin wedges; reserve.
  2. Cut pork crosswise into 1-inch round medallions. Coat pork medallions with olive oil, salt and pepper then add to saucepan over medium heat. Add thick apple wedges to saucepan.
  3. Add rosemary to saucepan and cook 2-3 minutes. Flip pork and cook 2-3 minutes until pork is slightly golden and cooked through.
  4. Let pork rest 3 minutes then slice into strips.
  5. In serving bowl, toss thin apple sticks, carrots, red cabbage and green cabbage. Mix honey, mayonnaise, mustard and vinegar. Add salt and pepper, to taste.
  6. Mix dressing and cabbage; refrigerate at least 1 hour prior to serving.
  7. Top tortillas with pork, slaw, sour cream and squeezes of lime. Top with thin apple wedges.

Source: Envy Apples

Meal Ideas 14 April 2023

5 Ways to Savor Fresh-Grilled Summer Seafood

(Family Features) Keep the grill cooking all summer long with a family favorite, seafood, and satisfy taste buds with fresh flavors hot off the grates. While some people assume seafood is challenging to cook, it can actually be an easy meal for home chefs of all skill levels.

To ensure your cookout is an unrivaled success, start with seafood that brings superior taste to the table. From crustaceans to a wide selection of unique-tasting oysters and sea scallops, mussels and clams, Maine Seafood offers something for all seafood lovers.

With a coastline that stretches 3,478 miles along the cold, clean North Atlantic, the state is home to a diversity of both wild-caught and farmed species.

Get inspired by these Maine Seafood grilling tips, sure to elevate your at-home seafood experience with the state’s superior taste and quality:

Littleneck Clams
Heat grill to medium-high heat then place littleneck clams directly on grill grates or in a single layer on a large baking pan. After 5-7 minutes on the grill, clams will begin to open. Without spilling juice, carefully place clams on a serving platter. Serve with melted butter or in pasta. Discard clams that don’t open.

Oysters
Place oysters cupped sides down directly on grill heated to medium-high. Cover the grill and cook until oysters open and meat is opaque and cooked through, about 5 minutes for smaller oysters and 8-10 minutes for larger ones. Place on a serving platter, remove top shells and run a sharp knife along insides of bottom shells to detach oysters. Top with garlic butter and serve with lemon.

Salmon
Heat grill to medium-high heat. Pat salmon dry; brush with olive oil and top with seasonings. Place salmon skin side down on grill grates and cook 6-8 minutes, or until meat turns opaque. You can also try a grill-safe cedar plank to infuse added flavor.

Haddock
Heat grill to medium-high heat. Pat haddock – flaky white fish that’s sweet and delicate – dry and brush with olive oil. Wrap fillets in aluminum foil with herbs and seasonings; completely seal with seam sides facing upward. Grill 8-10 minutes, or until meat turns opaque.

Lobster Tail
For a delicious twist this summer, enjoy these tender, tasty Grilled Lobster Tacos with vinegar slaw and cilantro lime crema.

For easy, delicious recipe inspiration and to order seafood straight to your door, visit SeafoodfromMaine.com.

Grilled Maine Lobster Tacos

Total time: 25 minutes
Servings: 8

Vinegar Slaw:

  • 2/3 cup apple cider vinegar
  • 1 teaspoon celery seeds
  • 2/3 cup white sugar
  • 1 cup water
  • 1/2 small head green cabbage, shredded or cut thinly (approximately 8 cups)

Cilantro Lime Crema:

  • 1/2 cup sour cream
  • fresh cilantro leaves, chopped
  • 1/2 cup mayonnaise
  • 4 teaspoons fresh lime juice
  • 1 lime, zest only, minced
  • 1/2 teaspoon minced garlic
  • kosher salt, plus additional to taste, divided
  • freshly ground black pepper, to taste

Lobster Tacos:

  • Extra-virgin olive oil
  • 4 large (4-6 ounces each) Maine Lobster tails, defrosted
  • 4 tablespoons unsalted butter, melted
  • salt, to taste
  • pepper, to taste
  • 8 small flour tortillas
  • pico de gallo
  • 1 lime, cut into wedges for serving
  1. To make vinegar slaw: In small saucepan over medium heat, heat apple cider vinegar, celery seeds, sugar and water; stir until sugar dissolves. In large bowl, pour mixture over cabbage; cover and refrigerate.
  2. To make cilantro lime crema: In blender, blend sour cream, cilantro, mayonnaise, lime juice, lime zest and garlic. Season with salt and pepper, to taste; refrigerate.
  3. To make lobster tacos: Preheat grill to medium-high heat.
  4. Brush grill grates with oil to prevent sticking. Using kitchen shears, cut lobster shells in half lengthwise. Place skewer through meat to prevent curling during cooking.
  5. Brush lobster meat with melted butter and season with salt and pepper.
  6. Grill lobster tails meat side down 5 minutes then flip.
  7. Brush meat again with butter and cook 5 minutes, or until opaque throughout. Cook to 140 F internal temperature.
  8. Remove meat from shells and cut into bite-sized chunks or leave whole, if desired.
  9. Place tortillas on grill 30-60 seconds per side, or until warmed and slightly brown.
  10. Add drained slaw to tortillas. Top with lobster meat, pico de gallo and cilantro sauce. Serve with lime wedges.

Source: Maine Seafood

Meal Ideas 13 July 2022

Flavorful Family Favorites for Hectic School Nights

(Family Features) Once the homework is finished and long days in the classroom and at the office are drawing to a close, you’re likely to find hungry loved ones waiting near the kitchen. When busy school nights have you feeling like you’re pinched for time, turn to recipes that are easy to make yet still delicious to enjoy.

For a kid-friendly way to put veggies on the table, look no further than familiar favorites like tacos. These Pickled Beet Tacos put Aunt Nellie’s Sliced Pickled Beets at the center of the meal combined with seasoned black beans and a creamy avocado sauce for a dinner that takes less than an hour to prepare.

An added bonus: This simple recipe makes 10 servings, meaning you can rely on leftovers for lunches throughout the week or a second dinner on an evening when after-school activities leave little time for cooking.

If dinner plans call for a low-stress side dish or lighter meal, serve up Italian Pasta and Bean Salad that requires just 15 minutes of prep and a handful of flavorful ingredients like READ 3 Bean Salad. It’s a perfect complement for a variety of main courses from burgers and grilled chicken to sandwiches and beyond.

Visit auntnellies.com and readsalads.com to find more meal solutions for busy school nights.

Pickled Beet Tacos

Recipe courtesy of 40Aprons.com
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 10

  • 1          jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets

Black Beans:

  • 1          can (15 ounces) black beans, drained and rinsed
  • 3          tablespoons water
  • 1          teaspoon paprika
  • 1          teaspoon garlic powder
  • 1/2       teaspoon ground cumin
  • 1          pinch salt

Quick Pickled Red Onions:

  • 1          cup pickling liquid from Aunt Nellie’s Sliced Pickled Beets jar
  • 1          small red onion, thinly sliced

Avocado Sauce:

  • 2          ripe avocados
  • 1          tablespoon lime juice
  • 1          pinch salt
  • 1/4       teaspoon garlic powder

Tacos:

  • 10        tortillas (8 inches)
  • fresh chopped cilantro (optional)
  1. Drain beets; reserve liquid and set aside.
  2. To make black beans: In saucepan over medium-low heat, combine black beans, water, paprika, garlic powder, cumin and salt. Cook 5-6 minutes, or until warm; taste and adjust seasoning as desired.
  3. To make quick pickled red onions: In small pot over medium-low heat, heat reserved pickling liquid. Once simmering, add sliced red onion and cook 3 minutes.
  4. To make avocado sauce: In food processor or blender, pulse avocados, lime juice, salt and garlic powder until smooth.
  5. Assemble tacos by filling tortillas with sliced beets, black beans, pickled red onions, avocado sauce and cilantro, if desired.

Italian Pasta and Bean Salad

Prep time: 15 minutes
Servings: 6

  • 2          cups uncooked rotini pasta
  • 1/2       cup prepared pesto
  • 1          can (15 ounces) READ 3 Bean Salad, drained
  • 1          cup grape or cherry tomatoes, halved
  • 3/4       cup fresh mozzarella bocconcini, cut in halves or quarters
  • 1/4       cup toasted walnuts (optional)
  • 1/4       cup (1 ounce) shredded fresh Parmesan cheese
  1. Cook pasta according to package directions; drain and rinse under cold running water. In bowl, combine pesto with pasta to coat well.
  2. Combine pasta with drained bean salad. Stir in tomatoes and mozzarella; refrigerate.
  3. To serve, sprinkle walnuts and Parmesan cheese over top.
  4. Substitution: 3/4 cup mozzarella may be substituted for bocconcini.

Source: Aunt Nellie's, Read Salads

Meal Ideas 20 June 2022

Time-Saving Weeknight Meal Solutions

(Family Features) Whether it’s long days at the office, calendars full of social commitments or evenings spent enjoying your little ones’ extracurricular activities, it’s easy to find yourself short on time to spend in the kitchen. Calling on quick and easy mealtime solutions can be just what your family needs to ensure dinners together are always on the menu.

Start with a versatile base ingredient that can be used in a variety of recipes from snacks and appetizers to main courses and sides. For example, you can add protein-packed Success Boil-in-Bag Tri-Color Quinoa to your pantry for a good source of fiber in meals to keep your family moving.

Enjoy its light, nutty flavor in a twist on Taco Tuesdays with these Baja Fish Taco Bowls, a deconstructed take on classic fish tacos that swap out the tortilla for quick-cooking quinoa mixed with nutrient-dense kale and drizzled with a zesty lime and yogurt crema. As a tasty way to encourage kiddos to eat fish and veggies, it can also help you add hearty whole grains to the weekly menu while savoring a lighter version of traditional Baja sauce.

These delicious, bite-sized Beef and Quinoa Meatballs provide a perfect meal prep option for families as they can be mixed and matched with your loved ones’ favorite sides from rice to steamed veggies. Adding quinoa to your meatballs is a quick upgrade of plant-based protein that adds flavor to every bite.

Baked in marinara sauce and topped with mozzarella cheese, they’re simple to put together before tossing in the oven for an easy weeknight solution. Another tasty hack: turn this dish into kid-friendly sliders by warming dinner rolls right alongside the meatballs.

Find more quick yet flavorful family meal ideas at SuccessRice.com.

Baja Fish Taco Bowls Recipe

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4

  • 2 bags Success Tri-Color Quinoa
  • 2 tablespoons olive oil
  • 4 white-fleshed fish fillets (5-6 ounces each)
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon salt
  • 3/4 cup plain Greek yogurt
  • 1 tablespoon lime zest
  • 1 teaspoon lime juice
  • 1/4 teaspoon ground cumin
  • 4 cups packed baby kale
  • 1 ripe avocado, halved, pitted, peeled and thinly sliced
  1. Prepare quinoa according to package directions.
  2. In large skillet over medium heat, heat oil. Season fish with Cajun seasoning and salt. Cook 2-3 minutes per side, or until fish is lightly browned and starts to flake. Set aside.
  3. In small bowl, stir yogurt, lime zest, lime juice and cumin.
  4. In medium bowl, toss quinoa with kale. Divide between four bowls. Top each with fish, sliced avocado and dollop of yogurt and lime crema.
  5. Substitutions: Use taco seasoning or chili powder in place of Cajun seasoning. Use arugula or baby spinach instead of kale.

Beef and Quinoa Meatballs Recipe

Prep time: 20 minutes
Cook time: 25 minutes
Servings: 4

  • 1 bag Success Tri-Color Quinoa
  • nonstick cooking spray
  • 1 pound extra-lean ground beef
  • 1 egg
  • 1/4 cup grated carrot
  • 1/4 cup finely chopped onion
  • 2 tablespoons ketchup
  • 2 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried oregano leaves
  • 1/4 teaspoon dried thyme leaves
  • 1 1/2 cups marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons chopped parsley
  1. Prepare quinoa according to package directions.
  2. Preheat oven to 400 F. Coat large baking dish with nonstick cooking spray; set aside.
  3. In large bowl, mix quinoa, ground beef, egg, carrot, onion, ketchup, garlic, soy sauce, salt, pepper, oregano and thyme.
  4. Form mixture into walnut-sized meatballs and arrange on prepared baking sheet.
  5. Bake approximately 20 minutes, or until cooked through and golden brown.
  6. Spoon marinara sauce over top then sprinkle with cheese; bake 5 minutes, or until sauce is hot and cheese is melted.
  7. Remove from oven and sprinkle with parsley.

Tip: Make sliders by slicing dinner rolls in half and placing meatballs on bottom halves. Cover with top halves of rolls and serve.

Source: Success Rice

Meal Ideas 02 May 2022

Celebrate Spring Moments with a Taco Feast for the Senses

(Family Features) Busy calendars loaded with holidays, celebrations, parties and reunions make spring a perfect time for gathering with family and friends. Plus, springtime itself is worth celebrating thanks to warmer temperatures and longer days. Making the most of those joyous occasions calls for a menu filled with variety to keep everyone coming back for more.

Few options say “variety” quite like this Epic Taco Party Feast from Ericka Sanchez, creator of “Nibbles and Feasts.” Pay homage to Hispanic-style culinary and cultural traditions by loading your table with an array of family favorites like taquitos, tacos, rice, guacamole, pico de gallo and more. Add in the wholesomeness of Real California dairy like Cotija and Queso Fresco cheeses and cremas for a top-notch feast.

Elevating your dishes starts with these delicious options, but freestyling the menu is what truly makes it your own. Mix up proteins based on your loved ones’ preferences from carne asada and carnitas to shredded chicken and meatless options. Sprinkle, drizzle and layer cheeses according to your own cravings then finish with a range of toppings for customized classics.

Creating a taco and taquito table in your own style doesn’t just give your crowd what they crave; it also celebrates the people, culture and delicious dairy that goes into favorite foods while encouraging guests to connect through food and flavor. Make your own memories this spring by looking for the Real California Milk seal on cheese and dairy brands, which means you’re supporting family farmers by using quality, sustainably sourced dairy to foster family moments.

Find the full recipes, instructions and more ways to celebrate with food at RealCaliforniaMilk.com.

Epic Taco Party Feast

Recipe courtesy of Ericka Sanchez (@nibblesnfeasts) on behalf of Real California Milk

Top Row, Left to Right:

  • Cheese taquitos
  • Salsa verde
  • Real California Cotija Cheese, crumbled
  • Pico de gallo
  • Potato taquitos
  • Real California Queso Fresco, crumbled
  • Real California Crema
  • Tequila with chili salt (optional)

Middle Row, Left to Right:

  • Carne asada tacos
  • Real California Queso Fresco, crumbled
  • Chicken street tacos
  • Real California Chipotle Crema
  • Carnitas tacos with hard shells

Bottom Row, Left to Right:

  • Real California Cotija Cheese, crumbled
  • Real California Crema
  • Mexican rice
  • Carne asada tacos
  • Guacamole
  1. To assemble top row: Place cheese taquitos in pan, salsa verde in bowl, Cotija cheese in bowl, pico de gallo in bowl, potato taquitos on plate and Queso Fresco in bowl. Garnish potato taqitos with pico de gallo, guacamole, Queso Fresco and crema. Optional: Add tray with tequila, cups and chili salt.
  2. To assemble middle row: Place carne asada tacos on plate, queso fresco in bowl, chicken street tacos on plate, chipotle crema in bowl and carnitas tacos on serving tray.
  3. To assemble bottom row: Place Cotija cheese and crema in bowls, potato taquitos on serving tray, Mexican rice in bowl, carne asada tacos on plate and guacamole in bowl.

Photo courtesy of Ericka Sanchez (@nibblesnfeasts)

Source: Real California Milk

Videos 18 April 2022

Sloppy Joe Mini Tacos

(Family Features) Liven up your mealtime routine with the fresh global flavors of an at-home fiesta for a memorable way to rethink your menu. With nearly countless ways to spice up the kitchen using inspiration from around the world, it’s easy to find something new and exciting.

For example, these Sloppy Joe Mini Tacos from “The New York Times” bestselling cookbook author Stephanie Banyas offer a true flavor fusion. The lively blend of ground turkey or pork chorizo, cheeses, spices and veggies pop when combined with the high-quality ingredients of Fresh Cravings Salsa.

These boldly flavored salsas are made with vine-ripened tomatoes, crisp onions, zesty peppers and spices. Plus, they’re never cooked or pasteurized, meaning you’re enjoying a vibrant dip that’s never soggy or dull. Available in a range of heat levels among restaurant style, chunky and pico de gallo, they complement any at-home fiesta.

“This is the ultimate mashup of two school lunch favorites: Sloppy Joes and Tacos,” Banyas said. “It includes some serious attitude thanks to Fresh Cravings Salsa’s hearty blend of diced tomatoes, onions, fragrant cilantro and Anaheim and Serrano chili peppers.”

Visit freshcravings.com for more ways to spice up your at-home fiesta.

Watch video to see how to make this recipe!

Sloppy Joe Mini Tacos

Recipe courtesy of Stephanie Banyas
Yield: 12-15 tacos

  • 1          container (16 ounces) Fresh Cravings Restaurant Style Salsa (mild or medium)
  • 3          tablespoons ketchup
  • 2          tablespoons yellow, brown or Dijon mustard
  • 2          teaspoons Worcestershire sauce
  • 2          heaping tablespoons light brown sugar
  • 2          tablespoons vegetable oil
  • 8          ounces ground turkey or pork chorizo
  • 8          ounces 90% lean ground chuck or turkey
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1/4       cup water
  • 15        tortillas
  • 1/4       cup finely chopped fresh cilantro leaves
  • 1          cup crumbled cotija cheese
  • 1          cup shredded Mexican blend cheese (optional)
  • 1/2       red onion, thinly sliced, soaked in ice water 30 minutes and drained

Avocado Mash:

  • 1          ripe Haas avocado, halved, pitted and removed from skin
  • 2          tablespoons finely diced red onion
  • 1/2       lime, juice only
  • salt, to taste
  • pepper, to taste
  1. Preheat oven to 300 F.
  2. In blender or food processor, process salsa until smooth. Remove 1/2 cup processed salsa and set aside for garnish.
  3. In medium bowl, mix remaining salsa, ketchup, mustard, Worcestershire sauce and brown sugar until combined.
  4. In large saute pan over high heat, heat oil until it begins to shimmer. Add chorizo and ground meat; season with salt and pepper, to taste. Cook, breaking up meat with wooden spoon, until golden brown and just cooked through, about 8 minutes.
  5. Add salsa mixture and water; bring to boil, reduce heat to medium and cook, stirring occasionally, until mixture thickens, about 10 minutes. Taste for seasoning.
  6. Wrap tortillas tightly in foil and heat in oven 10 minutes. Remove and keep wrapped tightly until ready to serve.
  7. To make avocado mash: In medium bowl, coarsely smash avocado halves with fork. Add onion and lime juice then season with salt and pepper, to taste, and gently mix to combine.
  8. Place tortillas on flat surface, top each with meat mixture and garnish as desired with reserved salsa, avocado mash, cotija, Mexican cheese and sliced red onion.

Source: Fresh Cravings

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