(Family Features) Who says waking up your taste buds only happens in the morning? The novelty of breakfast for dinner can be a lively change for the whole family. And when you give them the added kick of picante sauce, you can create hearty family meals with variety.
Cooking with Pace Picante sauce adds texture and zest to a surprising number of traditionally "breakfast-y" foods. These tips and recipes will add ease, taste and fun to the table in a fast and budget-friendly way.
Breakfast for Dinner Tips
Simple Supper Solution: Spoon scrambled eggs or egg whites onto a warmed whole wheat flour tortilla. Add cooked, crumbled bacon or diced turkey sausage, cheese and picante sauce. Fold the tortilla around the filling and you've got a fast and hearty dinner.
Hard-boiled Eggs Made Easy: To hard-cook eggs, place eggs in a saucepan (do not crowd) and cover with cold water. Bring to a boil, then remove from heat and let stand, covered, for 10 minutes. Drain, cover with cold water and let stand 5 minutes before peeling. This causes the egg to shrink away from the shell, making peeling a snap.
Morning Fun at Dinnertime: Invite the family to dress for dinner - in PJs, of course. Add fruit as a garnish to different foods. Use strawberries and bananas to make a friendly face next to crêpes. Cookie cutters aren't just for cookies - use them to cut an omelet or breakfast pizza into hearts, stars and other fun shapes.
Wake up to these and other recipes at pacefoods.com.
Ham Spinach Fiesta Crêpes
Makes: 8 servings (2 crêpes each)
Prep: 10 minutes
Chill: 30 minutes
Cook: 25 minutes
- 1 1/2 cups nonfat milk
- 1 1/3 cups all-purpose flour
- 3 eggs
- 1 package (15 ounces) frozen chopped spinach, thawed and well drained
- 1 jar (16 ounces) Pace salsa con queso
- 8 slices (1 ounce each) smoked fully-cooked ham
- 1 cup Pace Picante sauce
- 4 ounces shredded Cheddar cheese (about 1 cup)
- Place milk, flour and eggs into a blender. Cover and blend until mixture is smooth. Refrigerate for 30 minutes.
- Stir spinach and salsa con queso in a medium bowl.
- Pour about 3 tablespoons of batter into a hot, greased nonstick skillet or crêpe pan, swirling skillet to spread batter over bottom of skillet. Cook for 1 minute or until crêpe is golden on both sides. Remove crêpe from skillet. Repeat, making 16 crêpes in all and stacking cooked crêpes.
- Place 1/2 slice ham onto each crêpe. Top each with 3 tablespoons of spinach mixture. Roll up crêpes around filling. Place filled crêpes seam-side down into 2 (2-quart) shallow microwave-safe baking dishes. Top with picante sauce and cheese.
- Microwave, one dish at a time, on high for 2 minutes or until cheese is melted.
Tip: Chill time is important for this recipe, because it allows bubbles in batter to subside, which makes crêpes less likely to tear during cooking.
Makes: 6 servings (1 wedge each)
Prep: 20 minutes
Bake: 40 minutes
- 7 eggs
- 1/2 cup water
- 1 cup cooked regular long-grain white rice
- 3 ounces crumbled feta cheese (about 3/4 cup)
- 2 ounces shredded Cheddar cheese (about 1/2 cup)
- 1/2 cup Pace Picante sauce
- 2 tablespoons chopped fresh cilantro leaves
- 1/2 teaspoon dried oregano leaves, crushed
- 3 Italian plum tomatoes, sliced
- Heat oven to 400°F. Heat greased, oven-safe 10-inch skillet in oven for 5 minutes.
- Beat eggs and water in large bowl with a fork or whisk. Stir in rice, feta cheese, Cheddar cheese, picante sauce, cilantro and oregano. Pour egg mixture into skillet. Arrange tomato slices on egg mixture.
- Bake for 40 minutes or until eggs are set. Cut frittata into 6 wedges.
Tip: You can use any type of cooked rice for this recipe. It's a great way to use up leftover rice from your take-out Chinese dinner.
Makes: 6 servings (1 slice each)
Prep: 20 minutes
Cook: 10 minutes
Bake: 5 minutes
- 1 tablespoon butter
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 1/4 cup chopped Canadian bacon
- 1 (12-inch) prepared pizza crust
- 8 eggs, beaten
- 1/4 teaspoon ground black pepper
- 3/4 cup Pace Picante sauce
- 2 ounces shredded Cheddar cheese (about 1/2 cup)
- 2 tablespoons chopped fresh cilantro leaves
- Heat oven to 400°F.
- Heat butter in a 10-inch skillet over medium heat. Add onion, pepper and bacon, and cook until vegetables are tender.
- Place pizza crust onto a pizza pan or baking sheet. Place in oven to warm.
- Stir eggs and black pepper into skillet. Cook and stir until eggs are set. Spoon egg mixture onto pizza crust. Top with picante sauce. Sprinkle with cheese.
- Bake for 5 minutes or until cheese is melted. Sprinkle with cilantro. Cut pizza into 6 slices.
Fiesta Breakfast Casserole
Makes: 6 servings (about 1 1/2 cups each)
Prep: 15 minutes
Chill: 2 hours
Bake: 45 minutes
- 1/2 pound bulk pork sausage
- 12 slices Pepperidge Farm White Sandwich Bread, cut into cubes
- 1 1/2 cups shredded Cheddar cheese
- 1 cup Pace Picante sauce
- 4 eggs
- 3/4 cup milk
- Cook sausage in 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat.
- Spoon sausage into 2-quart shallow baking dish. Top with bread cubes and cheese. Beat picante sauce, eggs and milk in medium bowl with fork or whisk. Pour picante sauce mixture over bread mixture. Stir and press bread mixture into picante sauce mixture to coat. Cover and refrigerate 2 hours or overnight.
- Heat oven to 350°F. Uncover baking dish.
- Bake 45 minutes, or until knife inserted in center comes out clean.
Tip: Prepare dish the night before and pop into oven in the morning. It's great when you have overnight guests. Add a simple side of sliced melon and breakfast is ready!
Source: Pace Foods
(Family Features) While Father's Day is for honoring dads, it's also a great opportunity to honor the men who have been father figures to us - stepfathers, grandfathers, uncles, even friends who have played that role in our lives.
This year, take some extra time to tell those men how much they've meant to you. A card or letter, a phone call or a face to face conversation - you'll give them a Father's Day gift they'll never forget.
To show them your appreciation, have them over for a special dinner. Grill up some chicken and top it with this Cilantro Cream Sauce. Serve with some southwestern-inspired rice and follow it all up with these Double Chocolate Warm Pudding Cakes for a homey dessert.
For more Father's Day dinner and dessert ideas, visit VeryBestBaking.com.
Cilantro Cream Sauce over Chicken
Makes 6 to 8 servings
- 6 to 8 boneless, skinless chicken breast halves, cooked and kept warm
- 2 cups loosely packed fresh cilantro
- 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
- 1 cup water
- 2 teaspoons granulated chicken flavor bouillon
- 3 tablespoons butter or margarine
- 3 tablespoons all-purpose flour
- Ground black pepper to taste
- PLACE cilantro, evaporated milk, water and bouillon in blender; cover. Blend until smooth.
- MELT butter in medium saucepan over medium heat. Remove from heat. Stir in flour, stirring constantly until smooth. Stir in cilantro mixture. Cook over medium-low heat, stirring constantly, until mixture comes to a boil and thickens slightly. Season to taste with pepper.
- POUR sauce over chicken breasts.
Nutrition Information per serving: 330 calories; 120 calories from fat; 14g total fat; 8g saturated fat; 130mg cholesterol; 380mg sodium; 9g carbohydrate; 0g fiber; 6g sugars; 40g protein; 10% Vitamin A; 20% Calcium
Double Chocolate Warm Pudding Cakes
Makes 8 servings
- Nonstick cooking spray
- 1 cup all-purpose flour
- 1 1/4 cups granulated sugar, divided
- 3 tablespoons plus 1/4 cup Nestlé Toll House Baking Cocoa, divided
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk, divided
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons water
- Lowfat whipped topping or ice cream (optional)
- PREHEAT the oven to 350° F. Spray 8-inch-square baking pan or dish with nonstick cooking spray.
- COMBINE flour, 3/4 cup sugar, 3 tablespoons cocoa, baking powder and salt in medium bowl. Add 1/2 cup evaporated milk, oil and vanilla extract; whisk until just blended. Spread batter into prepared baking pan.
- COMBINE remaining 1/2 cup sugar and 1/4 cup cocoa in small bowl. Microwave remaining 1 cup evaporated milk and 2 tablespoons water in small, uncovered microwave-safe bowl on HIGH (100%) power for 1 minute. With wire whisk, stir in sugar-cocoa mixture into milk mixture until blended. Gently pour over chocolate batter in pan.
- BAKE for 20 to 25 minutes (25 to 30 minutes if using glass dish) or until cake layer forms on top and edges are bubbly. Let stand for 10 minutes. Spoon into serving dishes, spooning chocolate sauce over cake. Top with whipped topping.
TIP: Individual servings can be reheated in microwave for 10 seconds.
Nutrition Information per serving: 250 calories; 25 calories from fat; 3g total fat; 1g saturated fat; 5mg cholesterol; 220mg sodium; 45g carbohydrate; 1g fiber; 32g sugars; 5g protein; 15% Calcium
(Family Features) Cinco de Mayo is, officially, a holiday celebrating Mexico's victory over France in the 1862 Battle of Puebla. In the U.S., where it is actually celebrated with more gusto than in its native country, the holiday has become a celebration of Mexican heritage and culture.
The holiday also provides a great excuse to make irresistible Mexican-inspired recipes for entertaining and, of course, a big batch of margaritas to wash it all down. Fresh sweet corn is an essential component of many Mexican dishes and a cultural staple.
Luckily, Cinco de Mayo falls right in the middle of Florida's Sunshine Sweet Corn season, meaning that the sweetest corn, available all year, arrives just in time to be a part of your Cinco de Mayo celebration. These naturally-bred varieties are grown by a group of family farmers who are committed to producing the finest sweet corn.
Get the fiesta started with this Fire Roasted Corn and Chorizo Dip and a big bowl of tortilla chips. Crunchy, spicy, sweet and creamy, this addictive dip will have your guests asking for more.
Next, be sure to serve Mexican Style Corn, a truly authentic and delicious Mexican street food. Crunchy ears of fresh sweet corn are charred to perfection then slathered with a mixture of cheese and mayo, sprinkled with chili powder and squirted with lime for simple flavor perfection.
Finally, no Cinco de Mayo celebration is complete without tacos. For a healthful twist on your typical taco, try this recipe for Charred Corn Tacos with Radish Zucchini Slaw that will have both vegetarians and meat eaters clamoring for seconds.
Incorporating more healthful whole foods and veggies into your Cinco de Mayo celebration this year makes it easier to justify one more margarita. No matter what you serve at your Cinco de Mayo celebration, make sure to incorporate the sweet and wholesome flavor of fresh spring sweet corn.
Discover more mouth-watering recipes for Cinco de Mayo and every time of year at www.sunshinesweetcorn.com.
Six Global Spreads for Sweet Corn
- North America: Maple Bourbon Butter - Combine one stick butter, 4 teaspoons bourbon, 2 teaspoons maple syrup and pinch of salt.
- South America: Lime-Avocado Crema - In a blender, combine one avocado, 1/4 cup lime juice, one garlic clove, 1/2 bunch cilantro, 1/2 cup sour cream and pinch of salt. Blend until smooth. Add water if necessary.
- Europe: Combine 2 ounces goat cheese, 2 tablespoons butter, 1 tablespoon fresh thyme, and pinch of salt and pepper. Stir until smooth.
- Asia: Sriracha Butter - Combine 1/3 cup butter with 3 tablespoons Sriracha.
- Africa: Harissa-Yogurt Spread - Whisk together 1 cup Greek yogurt, 1 tablespoon extra virgin olive oil, 1/2 teaspoon lemon juice, 2 tablespoons Harissa sauce, one crushed garlic clove and pinch of salt.
- Australia: Honey-Ginger BBQ Sauce - In saucepan combine 1 1/2 cup apple cider vinegar, 1/2 cup honey, 1/2 cup ketchup, 1 1/2 tablespoons hot sauce, 4 minced garlic cloves, 2 tablespoons minced ginger and 1 teaspoon salt. Simmer, stirring occasionally until thickened and reduced to about 1 1/4 cup, 20 to 25 minutes.
Mexican Style Corn
- 4 ears fresh Sunshine Sweet Corn, husked
- 1/4 cup mayonnaise
- 4 ounces Cotija or feta cheese
- 1 teaspoon chili powder
- 4 lime slices
- Preheat grill or broiler. Grill or broil corn, turning occasionally until hot and some kernels turn golden brown, about 5 minutes. Using knife, coat each ear of corn with about 1 tablespoon of mayonnaise. Crumble cheese on one side of each corn ear.
- Sprinkle with chili powder, dividing evenly. Broil until cheese starts to melt, approximately 1 to 2 minutes. Serve with lime.
Charred Corn Tacos with Radish Zucchini Slaw
- 4 ears Sunshine Sweet Corn
- Extra virgin olive oil, as needed
- Salt and freshly ground pepper, as needed
- 1/2 cup torn cilantro, parsley and mint leaves
- 1/2 small red onion, thinly sliced
- 2 1/2 tablespoons fresh lime juice
- 1 teaspoon maple syrup
- 1 cup radishes, cut into matchsticks
- 1 small zucchini, cut into matchsticks
- 1 jalapeno, seeded and thinly sliced
- 1/2 cup (2 1/2 ounces) crumbled Cotija or feta cheese
- 10 to 12 small (6-inch) soft corn tortillas
- Brush corn with olive oil and season with salt and pepper. Over hot grill or open gas stove flame, char ears of corn until well blackened but not completely burnt. Remove from heat; cool. With large knife, shave off kernels into bowl. Add cilantro, parsley and mint; reserve.
- In small bowl, combine onion and lime juice; let stand 10 minutes. Stir in maple syrup, radishes, zucchini, jalapeno and 2 tablespoons of oil. Season with salt and pepper; set aside.
- Heat your tortillas one of two ways: Wrap whole stack in foil and place in warm 250°F oven for 15 minutes, or coat cast-iron skillet with thin layer of oil and heat over high heat; warm each tortilla 30 seconds to 1 minute each side, until lightly blistered.
- To make tacos, fill each tortilla with 1/4 cup corn. Top with cheese and radish-zucchini slaw. Serve with lime wedges, if desired.
Fire Roasted Corn and Chorizo Dip
Serves: 8 to 12
- 3 to 4 ears Sunshine Sweet Corn
- 1 small onion, peeled and sliced into rings
- 1 small red bell pepper
- 1 cup cooked chorizo
- 3 cloves garlic, minced
- 1(8-ounce) package cream cheese, softened
- 1/2 pound spicy pepper cheese, like pepper-jack or habanero cheddar
- 1/4 cup chopped green onions
- Preheat oven to 400°F and preheat grill to high heat.
- Remove cornhusks and corn silk, and place fresh Florida Sweet Corn, onion slices and red bell pepper on grill.
- Grill corn and bell pepper for 8 to 10 minutes, turning every 2 minutes until all sides are slightly charred.
- Grill onion slices for approximately 3 minutes per side. When veggies are cool enough to handle, cut corn off cob. Then chop onions and pepper, removing pepper seeds. In 8-by-8-inch baking dish or one-quart souffle dish, mix all ingredients together until well combined.
- Bake for 10 to 15 minutes until edges are bubbly. Serve warm with tortilla chips.
Source: Sunshine Sweet Corn
(Family Features) This Cinco de Mayo, make sure you're prepared to celebrate the Mexican victory over the French at the Battle of Puebla on May 5, 1862. Gather your family on this festive day to enjoy music, dancing and, of course, great Mexican food.
As you're getting ready for this year's fiesta, keep Mama Ortega in mind. Maria Conception Jacinta Dominguez Ortega, otherwise known as Mama Ortega, raised a family of 13 children with homemade Mexican meals every night. One hundred fifty years later her traditions still live on with great Mexican foods from Ortega.
Make some of your own family traditions with great recipes such as Pasta and Grilled Vegetable Salad with Cilantro Dressing, Taco Casserole or, perhaps, a Frozen Margarita Pie. From tasty whole kernel corn taco shells and delicious salsas to authentic taco sauces and diced green chiles, Ortega offers a wide variety of Mexican food products to meet all of your family's needs.
To get some new ideas on Cinco de Mayo recipes and valuable coupons, visit www.ortega.com.
Prep Time: 10 minutes
Start to Finish: 30 minutes
Makes: 8 servings
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1 bottle (8 ounces) Ortega Taco Sauce
- 3/4 cup water
- 1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
- 1 packet (1.25 ounces) Ortega 40% Less Sodium Taco Seasoning Mix
- 1 package (12-count) Ortega Whole Grain Corn Taco Shells, broken, divided
- 2 cups (8 ounces) shredded cheddar cheese, divided
- Chopped tomatoes, chopped green bell pepper, sour cream
- Preheat oven to 375°F. Grease 11 x 7-inch baking dish.
- Cook beef and onion in large skillet over medium heat, stirring occasionally, until beef is browned. Drain and discard excess fat.
- Stir in taco sauce, water, chiles and seasoning mix; bring to a boil. Reduce heat to low. Cook 3 to 4 minutes, stirring occasionally.
- Layer half of broken taco shells on bottom of prepared baking dish. Cover with half of meat mixture; sprinkle with 1 cup cheese.
Repeat layers with remaining ingredients.
- Bake 20 to 25 minutes or until bubbly and cheese is melted. Serve with desired toppings.
Pasta and Grilled Vegetable Salad with Cilantro Dressing
Prep Time: 15 minutes
Start to Finish: 30 minutes
Makes: 6 to 8 servings
- 1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 1 tablespoon Regina red wine vinegar
- 1/2 teaspoon Polaner minced garlic
- Salt and black pepper, to taste
- 1 red bell pepper, cored, seeded, cut in half
- 1 green bell pepper, cored, seeded, cut in half
- 1 medium zucchini, cut lengthwise into thin slices
- 1 medium yellow squash, cut lengthwise into thin slices
- 1 large red onion, cut into 1/2-inch-thick wedges
- 1 pound pasta shells or penne, cooked
- 1 jar (16 ounces) salsa
- 1/4 cup firmly packed fresh basil, cut into thin strips
- Lettuce leaves (optional)
- Combine chiles, cilantro, oil, vinegar and garlic in small bowl. Whisk until well blended. Season with salt and pepper, to taste. Set aside.
- Preheat grill to medium-high heat, about 15 minutes. Lightly brush grill grid with vegetable oil.
- Grill bell peppers, zucchini, squash and onion 3 to 5 minutes per side or until fork-tender. Remove vegetables from grill: cut into bite-size pieces.
- Toss cooked pasta, salsa, sliced vegetables and basil in large bowl or serving platter. Serve with dressing on lettuce leaves, if desired.
Frozen Margarita Pie
Prep Time: 15 minutes
Start to Finish: 4 hours
Makes: 8 servings
- 10 Ortega Yellow Corn Taco Shells
- 1/2 cup (1 stick) butter
- 1/2 cup granulated sugar
- 1 can (14 ounces) sweetened condensed milk
- 1/3 cup frozen limeade, thawed
- 2 tablespoons orange juice
- 1 drop green food coloring
- 1 cup whipping cream
- Lime curls (optional)
- Place taco shells in food processor and pulse until evenly ground.
- Melt butter in medium saucepan over low heat. Remove from heat. Stir in taco crumbs and sugar until well blended. Press firmly over bottom and up sides of 9-inch pie plate.
- Place in freezer until firm.
- Combine sweetened condensed milk, limeade, orange juice and food coloring in large mixing bowl.
- Whip cream until soft peaks form. Fold whipped cream gently into condensed milk mixture until blended. Pour onto prepared crust.
- Freeze uncovered, 4 hours or until firm. Let stand 10 minutes before serving. Garnish with lime curls, if desired.
Tip: To crush taco shells without a food processor, place them in a resealable plastic food storage bag and run a rolling pin over the shells until they're evenly crushed.
(Family Features) Savor each bite of light and flaky crust filled with a creamy mixture of jalapeños and bacon in these Jalapeño Popper Cups.
For more appetizer recipes, visit culinary.net.
Watch video to see how to make this delicious recipe!
Jalapeño Popper Cups
- 8 strips bacon, chopped
- 4 medium jalapeño peppers, seeded and minced
- 2 teaspoons minced garlic
- 2 packages (8 ounces each) cream cheese
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 1 package frozen phyllo dough sheets
- 2 tablespoons fresh cilantro, chopped
- Heat oven 375°F.
- In medium skillet over medium-high heat, cook bacon until crisp. Drain bacon; reserve 1 tablespoon grease.
- Add jalapeño peppers and minced garlic to bacon grease. Cook until peppers are tender.
- In large bowl, beat cream cheese and sour cream until smooth. Stir in bacon, jalapeño mix and 2/3 cup shredded cheese.
- Gently fold one pastry sheet in half. Fold in top corners to middle, forming point. Fold bottom corners to middle, forming point. Place phyllo dough in muffin pan cavity, forming cup.
- Fill phyllo cups with cream cheese mixture. Sprinkle remaining cheddar cheese over cups.
- Bake 7-8 minutes or until heated through. Remove from pan and sprinkle with cilantro.
Recipe adapted from Wilton.
(Family Features) Warm weather is here, and there is no better time for a picnic at your local park or beach. Quick and simple recipes are the way to go, but the typical bologna sandwich doesn't always stimulate the taste buds. This season, experiment with new recipes and flavors, and make your casual alfresco dining experience extra special.
By adding a few key ingredients to seasonal favorites, you have the power to transform everyday recipes into delicious dishes the whole family will enjoy. Here are some great examples on how to plus up an otherwise run of the mill picnic.
For a twist on the classic barbecue chicken, opt for a Grilled Herbed Chicken, seasoned with Grey Poupon Dijon mustard and Italian spices. But, don't let those leftovers go to waste. The chicken can be refrigerated for up to two days and made into a quick-and-easy Caesar salad with the addition of romaine lettuce, Caesar dressing and grated Parmesan cheese.
Instead of ordinary potato salad, try the Butter Bean Salad on for size. Chock full of ham, butter beans, sun-dried tomatoes and red onions, this recipe adds a touch of mustard and cilantro to really titillate your taste buds and give you a side dish full of flavor.
Finally, kick your lunch up a notch and enjoy a Cheddar, Bacon and Pear Sandwich, made with Harvest Coarse Ground Mustard. Whole mustard seeds paired with fresh ingredients create a crisp, robust flavor. Perfect for the family on the go, this gourmet goodie can be prepared in only five minutes.
For more ideas on how to spice up your picnic, visit www.greypoupon.com.
Picnic Food Safety
- Cool It: Store perishable foods in plenty of coolers with ice or frozen gel packs. Keep the food at 40°F. A full cooler stays colder longer than a partially filled one. Carry the cooler inside the air-conditioned car, and keep it in the shade when you reach your destination. Use separate coolers for drinks so the food container won't be opened and closed.
- Two Hour Rule: Don't leave perishable food out for more than two hours. (Cold foods should not sit out for more than one hour.) Any leftovers that have been sitting out longer than that should be discarded.
- Proper Prepping: Wash hands before preparing food, and make sure storage containers are clean. Cooked foods need to be properly cooled - spread the food out in as many pans as needed so that it is no more than two inches deep. This allows it to cool faster, reducing the chances of bacteria growing.
Cheddar, Bacon & Pear Sandwich
Makes 1 serving
- 2 slices fully cooked bacon
- 2 slices French bread
- 1 teaspoon Grey Poupon Harvest Coarse Ground Mustard
- 1 slice (1 ounce) sharp cheddar cheese
- 1/4 of a medium pear, thinly sliced
- Heat bacon as directed on package.
- Spread bread slices with mustard. Top 1 of the bread slices with cheese, pears and bacon.
- Cover with remaining bread slice.
Grilled Herbed Chicken
Makes 6 servings
- 2 tablespoons Grey Poupon Dijon Mustard
- 2 tablespoons water
- 1 envelope Good Seasons Italian Dressing Mix
- 6 boneless skinless chicken breast halves (2 pounds)
- Heat grill to medium heat.
- Combine mustard, water and dressing mix in shallow dish. Add chicken; turn over to evenly coat both sides.
- Grill chicken 6 to 8 minutes on each side or until done (165°F).
Butter Bean Salad
Makes 8 servings
- 1/4 cup Grey Poupon Hearty Spicy Brown Mustard
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 can (15 ounces) butter beans, drained
- 1 red pepper, chopped
- 1/2 cup chopped red onions
- 1/3 cup chopped sun-dried tomatoes
- 1 6-ounce package boiled ham, chopped
- 2 tablespoons chopped cilantro
- Mix mustard, oil and lemon juice until well blended; set aside.
- Combine remaining ingredients in large bowl. Add mustard mixture; toss to coat. Cover.
- Refrigerate at least 1 hour before serving.
Makes 1 serving
Wash down your meal with a twist on the classic summertime libation, Spiced Lemonade. This surprisingly refreshing treat, bursting with fruit flavors, is made with lemonade, gin and Dijon mustard. Top with mint, the perfect finishing touch for a warm-weather cocktail.
- 1 teaspoon Grey Poupon Dijon
- 1/2 cup lemonade
- 1/2 cup spiced gin
- 1 slice each: lemon, lime and orange
- 1 slice cucumber
- 1 sprig fresh mint
- Mix mustard, lemonade and gin. Serve over ice cubes in tall glass.
- Add fruit and cucumber slices.
- Top with mint.
Source: Grey Poupon
(Family Features) The weeknight dinner meal can be a challenge...it must taste good, appeal to the family and be easy to prepare. Economical would also be a plus.
Sound like a tall order? Not when Salsa Verde Bean Enchiladas are on the menu. Just five ingredients...tortillas, prepared salsa verde, shredded Mexican cheese blend, cumin and canned Southwestern Bean Salad...are all that's needed for an easy Tex-Mex entrée.
The zesty bean salad, straight from the can, has just the right blend of chili powder and spices to provide a hint of heat to the black beans, kidney beans, corn and bell peppers. To make the filling, simply purée one can of the salad, and stir in a second can along with a dash of cumin. Spread onto corn or flour tortillas, roll up, and place in a baking dish. Pour on the salsa, sprinkle with the pre-shredded cheese blend and bake.
How easy is that? Add precooked chopped chicken or cooked ground beef or turkey to the bean filling if you like. Mixed greens and orange segments tossed with a vinaigrette would make a great accompaniment, or assorted favorite fruits would be tasty, too.
Southwestern Bean Salad is great to have in the pantry. It's equally delicious at room temperature or chilled. For a quick accompaniment, serve with grilled meats and poultry, burgers or sandwiches. Use it to top a mixed green salad, or add cooked pasta such as rotini or penne for a quick main dish pasta salad. Or, puree and serve as a zesty bean dip with tortillas.
For other great recipes made with READ salads, visit www.readsalads.com.
Salsa Verde Bean Enchiladas
Preparation Time: 20 minutes
Baking Time: 40 minutes
Standing Time: 10 minutes
- 2 cans (15 ounces each) READ Southwestern Bean Salad
- 1 teaspoon ground cumin
- 12 soft corn or flour tortillas (6 to 8 inch diameter)
- 2 cups prepared salsa verde
- 1-1/2 cups shredded Mexican cheese blend
Sour cream, chopped avocado, fresh chopped cilantro, lime wedges
- 1. Drain 1 can of salad; discard liquid. Place in food processor. Process until pureed but still slightly chunky.
- 2. In large bowl, stir together pureed salad, second can of salad with liquid, and ground cumin. Spoon mixture evenly down center of tortillas. Roll up and place seam-side down in 13x9-inch baking dish sprayed with nonstick cooking spray.
- 3. Pour salsa verde evenly over enchiladas. Top with cheese. Cover with foil. Bake at 350°F 30 minutes. Remove foil; continue baking 10 to 15 minutes until beginning to brown around edges. Let stand about 10 minutes before serving with optional toppings, if desired.
Makes 6 servings.
Nutrition information per serving (1/6 of recipe): 418 calories; 15 g protein; 53 g carbohydrate; 16 g fat; 1438 mg sodium; 27 mg cholesterol; 9 g dietary fiber; 15 mg iron; 0.06 mg thiamin; 1224 IU vitamin A; 3 mg vitamin C.
(Family Features) Deviled eggs, also known as stuffed eggs, first appeared in American cookbooks in the mid-19th century, but the origin can be traced back to ancient Rome where eggs were boiled and seasoned with spicy sauces, according to the History Channel. Today, deviled eggs are a staple during Easter, and according to the American Egg Board, more than 100 million dozen eggs were sold last year during the week of Easter alone.
The “classic” deviled egg includes a mixture of mustard and mayonnaise, sprinkled with paprika. However, chefs and home cooks alike are experimenting with various flavor twists, including ingredients like seeds, bacon, hot sauce, avocado, pickles, dill, crab meat and more.
Celebrate this classic Easter recipe along with five new flavor variations from the experts at McCormick and French’s. For more deviled egg recipes and Easter inspiration, visit McCormick.com and Frenchs.com.
- Easy Deviled Eggs – Crush this traditional recipe using French’s Classic Yellow Mustard and garlic powder for a tangy-sweet flavor and silky-smooth texture. Top with paprika and enjoy.
- Smoky Deviled Eggs – What could be better than deviled eggs with crumbled bacon? How about adding in smoked paprika for another layer of smokiness and a little color. Now that’s the perfect appetizer for Easter brunch.
- Fiery Deviled Eggs – Kick it up a notch by adding Frank’s RedHot to these deviled eggs. It’ll add a tangy kick to the classic that can please any crowd.
- Avocado Deviled Eggs – Switch up the norm and add chopped avocado, Greek yogurt, yellow mustard and crispy fried onions to create this flavorful deviled egg. Top with some cilantro for a pop of color.
- Mediterranean Deviled Eggs – Getting their inspiration from the flavors of the Mediterranean, this deviled egg features Parmesan cheese, herbs like oregano and basil and a bright garnish of diced tomatoes.
- French’s Party Deviled Eggs– This egg is made for a party. Swap out the mayo with sour cream and add Dijon mustard for richness. Then top with a crispy onion crunch to leave guests wanting more. Don’t forget to sprinkle with paprika.
(Family Features) Looking for a way to kick up the flavor for your game-day party? Tailgating by the stadium or watching on a big screen, you can add great taste to the menu with a versatile cheese such as Jarlsberg.
Great for snacking, sandwiches and cooking, this popular cheese has a mellow, nutty flavor, a creamy, buttery texture and melts beautifully. You can find it in wedges, random-weight pieces and convenient slices.
Jarlsberg can be a tasty part of any tailgate experience - try some of these ideas to score big with your guests:
* Super Sliders: Mini beef, turkey or bison burgers topped with sliced Jarlsberg (or Jarlsberg Lite).
* Deep Fried Cheese Sticks: Creamy goodness battered and fried; take their flavor up a notch with marinara or spicy barbecue sauce for dipping.
* Ham & Cheese Calzones: Salty, smoky ham and gooey melted Jarlsberg all wrapped up in a munch-and-carry pastry.
* Kickin' Kebabs: Skewer great taste by alternating cheese cubes with pickled vegetables and chunks of cured ham or smoked sausage.
This recipe for Cheese Stuffed Jalapeño Peppers is an easy way to bring some heat to the game - they can be made ahead of time, then just popped onto the grill or under the broiler to be ready before the next time out.
For more recipes with big flavor, visit www.jarlsberg.com/us.
Cheese Stuffed Jalapeño Peppers
Makes 16 appetizers
- 16 pickled jalapeño peppers, rinsed and drained
- 2 4-ounce logs fresh goat cheese
- 1 cup grated Jarlsberg cheese
- 1/2 cup grated Manchego cheese*
- 1/4 cup diced green onion (scallions)
- Dash of hot sauce
- Cilantro leaves
- Optional garnish: pickled mini hot red pepper
- Using small sharp knife, cut slit down one side of each pepper. Leave stem intact and remove seeds and veins. In bowl, mash goat cheese with Jarlsberg, Manchego, onion and hot sauce. Divide among peppers, stuffing each generously. Refrigerate. (Recipe can be made ahead to this point.)
- Arrange peppers in heavy aluminum foil packet. Grill 8 - 10 minutes until cheese begins to melt. Garnish with cilantro and, if desired, hot red peppers.
*If you can't find Manchego, use 1-1/2 cups Jarlsberg cheese.
(Family Features) For flavor fans, there is nearly no better combo than the complementary tastes in a Cubano sandwich. Complete with layers of roast pork, ham, soft swiss cheese, mustard and topped with tangy pickles, all the flavors and textures play in concert.
For an upgrade on the classic sandwich, try this version from Sammy Hagar, a member of the Rock and Roll Hall of Fame, who’s known for his riff on the iconic recipe. He takes his favorite sandwich to the next level by adding a smoky kick.
“The Cubano has everything I love in a sandwich: gooey melted cheese and a crispy, crunchy crust on the bread,” Hagar said. “It's great to be able to get all the flavors in each bite. It has pickles and mustard that cut through the rich cheese and pork. When you splash a little Tabasco on it, you get the last perfect ingredients – flavor and heat.”
Find his signature sandwich at Sammy’s Beach Bar & Grill locations throughout the country, or try creating Sammy’s Cubano Sandwich at home with this recipe.
For more recipes, visit Tabasco.com/recipe.
Sammy’s Cubano Sandwich
Cook time: 3 hours and 30 minutes
- 3/4 cup extra-virgin olive oil
- 1 cup cilantro, minced
- 3/4 cup orange juice
- 1/2 cup fresh squeezed lime juice
- 3 tablespoons fresh garlic, minced
- 1 tablespoon fresh oregano, minced
- 2 teaspoons cumin, ground
- kosher salt, to taste
- coarse black pepper, to taste
- 3 1/2 pounds pork shoulder or boneless pork butt
- 2 teaspoons Tabasco Chipotle Sauce
- 3 tablespoons mayonnaise
- 6 pieces Cuban bread or baguette (6 inches each), cut lengthwise
- 8 ounces deli ham, thinly sliced
- 1/2 pound swiss cheese, thinly sliced
- 24 dill pickle chips
- 4 tablespoons yellow mustard
- 1 cup unsalted butter
- 4 tablespoons reserved Mojo Marinade
- To make Mojo Marinade: In bowl, whisk olive oil, cilantro, orange juice, lime juice, garlic, oregano, cumin, salt and pepper until incorporated. Adjust salt and pepper, to taste. Reserve 4 tablespoons marinade in separate bowl, cover and set aside in refrigerator.
- Place pork in large zip-top bag. Cover with Mojo Marinade and close bag. Place in roasting pan and refrigerate overnight.
- Heat oven to 450° F.
- Remove pork and marinade from bag and place in roasting pan. Cover with foil and cook in oven 45 minutes.
- After 45 minutes, reduce heat to 375° F, remove foil and cook 2 hours until internal temperature reaches 175° F and pork is fork tender at thickest part.
- Remove from oven and let rest 20 minutes before slicing.
- In small bowl, mix chipotle sauce and mayonnaise until fully incorporated.
- Spread mixture on bottom bread slice.
- On top bread slice, place two slices deli ham, 3-4 ounces roasted pork, two slices swiss cheese, 4-6 pickles and yellow mustard.
- Over medium-high heat, butter flat surface of griddle and add reserved Mojo Marinade while butter is melting.
- Place assembled sandwiches on griddle, pressing grill weight or heavy skillet on top of sandwiches.