recipes

Meal Ideas 26 March 2019

Simply Delicious

(Family Features) Most parents face the same mealtime dilemma - making affordable and convenient food that the whole family will like. Time is short, palates are picky and some fear it will cost too much to put real food on the table.

For recipes and how-to videos, visit the Real Food Project at www.Hellmanns.com or www.BestFoods.com.

Pimento (Red Pepper) Cheese-Bacon Burgers

A Bobby Flay Recipe
Prep Time: 15 minutes / Chill Time: 30 minutes
4 servings

  • 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne powder
  • 1/4 pound extra sharp white cheddar cheese, coarsely grated
  • 1/4 pound extra sharp yellow cheddar cheese, coarsely grated
  • 1/3 cup drained and finely chopped roasted red peppers or piquillo
  • 1-1/2 pounds lean ground beef
  • 4 hamburger buns
  • 8 thick slices double smoked bacon, crisp-cooked
  1. Combine mayonnaise, salt, pepper and cayenne in large bowl with fork. Stir in cheese and roasted peppers. Cover and refrigerate at least 30 minutes.
  2. Meanwhile, shape ground beef into 4 patties. Season, if desired, with salt and black pepper; set aside.
  3. Grill or pan fry burgers, turning once, 8 minutes or until desired doneness. During last 30 seconds of cooking, evenly top each burger with cheese mixture, then cook covered until cheese melts slightly. Arrange burgers on buns, then evenly top with bacon.

Smoked Chile Cole Slaw

A Bobby Flay recipe
Prep Time: 10 minutes
Chill Time: 20 minutes
4 servings

  • 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 2 tablespoons chipotle peppers in adobo sauce
  • 2 tablespoons fresh lime juice
  • 2 teaspoons honey
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 1 medium head green cabbage, finely shredded
  • 2 large carrots, finely shredded
  • 1 small onion, halved and thinly sliced
  • 1/4 cup chopped fresh cilantro
  1. Combine mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.

Goat Cheese Crostini With Grape Salsa

A Bobby Flay Recipe
Prep Time: 20 minutes
Stand Time: 30 minutes
Cook Time: 8 minutes
6 servings

  • 1 cup red grapes, diced
  • 1 cup blue and/or black grapes, diced
  • 1/2 small red onion, finely chopped
  • 1 jalapeño pepper, finely chopped
  • 3 tablespoons chopped fresh cilantro or flat-leaf parsley, plus leaves for garnish
  • 2 tablespoons red wine vinegar
  • 4 slices whole grain bread, quartered, OR 1 baguette, thinly sliced into 16 pieces
  • 6 ounces herbed goat cheese, slightly softened
  • 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
  1. Combine grapes, onion, jalapeño pepper, cilantro and vinegar in medium bowl. Season, if desired, with salt and pepper. Let stand at least 30 minutes.
  2. Preheat oven to 375°F. Arrange bread on large baking sheet in a single layer and bake, turning once, 8 minutes or until lightly golden brown and crisp on both sides. Remove and let cool.
  3. Combine goat cheese with mayonnaise in small bowl until smooth. Season, if desired, with salt and pepper. Evenly spread cheese mixture onto crostinis, then top with grape salsa.

Grilled Potato Wedges With Malt Vinegar-Tarragon Dip

A Bobby Flay Recipe
Prep Time: 30 minutes
Chill Time: 30 minutes
Cook Time: 25 minutes
6 servings

  • 2/3 cup PLUS 1 teaspoon malt vinegar
  • 1-1/2 cups Hellmann's® or Best Foods® Real Mayonnaise
  • 1 tablespoon chopped tarragon
  • 5 Russet or all-purpose potatoes, scrubbed
  • 1/4 cup canola oil
  • 2 tablespoons finely chopped flat-leaf parsley
  1. Bring 2/3 cup vinegar to a boil over high heat in small saucepan and continue boiling until reduced by half. Remove saucepan from heat and let cool 5 minutes.
  2. Combine mayonnaise, cooled vinegar, remaining 1 teaspoon vinegar and tarragon in medium bowl. Season, if desired, with salt and pepper. Cover and refrigerate at least 30 minutes.
  3. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes or until potatoes are tender, but still firm. Drain and cool slightly. Cut each potato lengthwise into 8 slices.
  4. Brush potatoes with oil and season, if desired, with salt and pepper. Grill, turning once, 4 minutes or until golden and cooked through. Arrange potatoes on serving platter, then sprinkle with parsley. Serve with dip.

Mayonnaise mixture is also delicious with hot cooked chicken fingers or fish.

Source: Hellmann's

Meal Ideas 26 March 2019

Time-Saving Secret for Busy Cooks

Roasted Slicing Chicken From the Deli

(Family Features) Looking for a way to get out of the kitchen to enjoy warm weather activities with friends and family? Here's a secret for cooks looking for time-saving shortcuts that won't compromise the taste of homemade meals. Fully cooked, roasted chicken sliced to desired thickness at the deli counter can save hours of preparation time for dishes calling for roasted chicken as an ingredient. By substituting chicken that's already been slow-roasted and seasoned when bought sliced at the deli, meals can still have the homemade taste of roasted chicken even if the cook has spent the day at the beach, on the golf course or in the garden.

Deli slicing chicken is versatile, too. It can be sliced thick and then cut into pieces and tossed into a refreshing salad, or give a boost to a summery soup. Cut thin, deli slicing chicken goes gourmet when layered on soft slices of multigrain bread and combined with an assortment of fresh vegetables and spices.

Visit www.boarshead.com for more time-saving meal preparation tips.

Chicken Lettuce Wraps with Barbecue Dressing

Servings: 4 wraps
Light and satisfying, tangy and sweet - this recipe has it all. Juicy roast chicken topped with a sweet and mild barbecue sauce and wrapped up in tender butter lettuce leaves makes a quick lunch or a light supper - and it all comes together in just minutes.

  • 2 cups Boar's Head EverRoast Oven Roasted Chicken Breast, julienned
  • 4 large butter lettuce leaves
  • 1 cup mixed cucumber and green onion strips
  • 1/4 cup barbecue sauce
  • 1 teaspoon lemon juice
  • 1 tablespoon mayonnaise
  • 1 teaspoon mix black and white sesame seeds
  1. Place the chicken onto the lettuce leaves and top with the cucumbers and onions. Mix the barbecue sauce with the lemon juice and mayonnaise and pour over the top. Sprinkle with the sesame seeds.

Chicken Gazpacho Sandwich

Servings: 4
The pungent tastes of roasted red peppers, sun-dried tomatoes, sweet carrots, cucumbers and spices turn a simple chicken sandwich into the perfect gourmet meal for a warm day or evening.

  • 8 slices multi-grain bread
  • 1 1/2 cups mayonnaise
  • 1 small cucumber, sliced into thin rounds
  • 1 cup grated carrots
  • 1 teaspoon dried rosemary
  • 1 tablespoon garlic powder
  • 1/2 cup drained roasted red peppers, cut julienne style
  • 1/2 cup drained, sun-dried tomatoes in oil, cut julienne style
  • 12 slices Boar's Head EverRoast Oven Roasted Chicken Breast
  1. Place 4 bread slices on a work surface. Spread each with a layer of mayonnaise and add enough cucumbers to form a layer. Sprinkle with carrots and a pinch of dried rosemary and garlic powder. Mix peppers with tomatoes and layer on top of carrots. Evenly divide chicken among sandwiches. Close sandwich with remaining bread slices and serve.

Pulled Chicken and Tomato-Vegetable Soup

Servings: 6
Cut the cooking time for this flavorful soup by substituting deli slicing chicken for recipes calling for pre-cooked chicken. Make sure to use a quality chicken that is sliced fresh at the deli for a homemade chicken taste.

  • 2 tablespoons olive oil
  • 1/4 head cabbage, shredded
  • 1 red onion, cut into a small dice
  • 3 stalks celery, finely chopped
  • 4 small Yukon Gold potatoes, cut into a 1/2-inch dice
  • 2 large carrots, cut into
  • 1-inch julienne strips
  • 2 teaspoons dried oregano, 6 sprigs for garnish
  • 2 14-ounce cans chicken broth
  • 2 14-ounce cans fire-roasted tomatoes with liquid
  • 1 pound (1/4 inch thick) slices Boar's Head EverRoast Oven Roasted Chicken Breast, cut in strips
  1. Add olive oil to large soup pot and heat at medium high until oil is hot. Add cabbage, onion, celery and potatoes; sauté for 8 minutes, stirring occasionally. Add carrots, dried oregano, chicken broth and tomatoes. Cook 20 minutes or until vegetables are tender. Use your fingers to pull chicken into strips; add to soup. Serve in individual bowls garnished with an oregano stem.

Source: Boar's Head

Meal Ideas 26 February 2018

Throw a Shamrockin' St. Patrick's Day Party

With Irish Classics and Green-Tinted Treats

(Family Features) It doesn’t take the Luck o’ the Irish to throw a great St. Patrick’s Day party. These tips and recipes will help you throw a festive celebration you’ll enjoy as much as your guests — including make-ahead corned beef and a minty-green cookie recipe both adults and little leprechauns will love.

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For more St. Patrick’s Day recipes, check out www.McCormick.com and visit McCormick Spice on Facebook and Pinterest.“We’ve developed recipes that make the tastes of Ireland easy to create — from a simple Irish Soda Bread to a classic corned beef and cabbage recipe that can be made in a slow cooker,” said Mary Beth Harrington of the McCormick Kitchens. “And don’t forget the treats! Our Mint Chocolate Chip Cookies are the perfect ending to a perfectly green party.”

Mint Chocolate Chip Cookies

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 1–1 1/2 teaspoons McCormick Green Food Color
  • 1 teaspoon McCormick Pure Peppermint Extract
  • 1 1/2 cups semi-sweet chocolate chips
  1. Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, food color and peppermint extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips.
  2. Drop by heaping tablespoons about 2 inches apart onto ungreased baking sheets.
  3. Bake 10–12 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Savory Irish Cheese Soda Bread

  • 2 1/2 cups flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons McCormick Caraway Seed
  • 1 teaspoon McCormick Garlic Powder
  • 1/4 teaspoon McCormick Red Pepper, Ground
  • 1/2 cup shredded Irish Cheddar cheese
  • 2 eggs
  • 1 1/4 cups buttermilk
  1. Preheat oven to 350°F. Mix flour, sugar, baking powder, baking soda, salt and seasonings in large bowl. Stir in cheese. Set aside. Mix eggs and buttermilk in medium bowl. Add to dry ingredients; stir until well blended. Spread in lightly grease 9-inch round cake pan.
  2. Bake 30–40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely on wire rack.

Tip: Make muffins instead of bread. Prepare dough as directed and divide among 12 greased muffin cups. Bake 20–25 minutes or until toothpick inserted in center comes out clean.

Slow Cooker Corned Beef and Cabbage

  • 8 small red potatoes
  • 2 cups baby carrots
  • 1 small onion, quartered
  • 1 corned beef brisket (4 pounds), rinsed and trimmed
  • 2 tablespoons McCormick Mixed Pickling Spice
  • 1 teaspoon McCormick Minced Garlic
  • 1/2 head cabbage, cored and cut into wedges
  1. Place potatoes, carrots and onion in slow cooker. Place corned beef brisket over vegetables. Sprinkle with pickling spice and minced garlic. Add enough water (about 8 cups) to just cover meat. Cover.
  2. Cook 7 hours on high. Add cabbage. Cover. Cook 1–2 hours on high or until cabbage is tender-crisp.
  3. Remove corned beef brisket to serving platter. Slice thinly across grain. Serve with vegetables.

Tip: For best results, do not remove cover while cooking in slow cooker.

Source:  McCormick & Company, Inc.

Meal Ideas 03 November 2017

Spoon Up Tradition

(Family Features) When cooler temperatures call for something to warm you up, good, old-fashioned soups and stews may be just what you need.

You can create delicious, steaming pots that taste like they’re straight out of mom’s kitchen with flavorful, convenient ingredients such as Aunt Nellie’s Pickled Beets and READ Salads to help streamline preparation. With these contemporary recipes, you’re in and out of the kitchen in under an hour without any long simmering required.

Find more recipes to warm yourself from the inside out at AuntNellies.com and READsalads.com.

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German Potato Salad Soup

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

  • 1          cup chopped onion
  • 1          cup chopped red bell pepper
  • 1          tablespoon olive oil
  • 2          cans (15 ounces each) READ German Potato Salad, chopped
  • 1          bottle (12 ounces) light beer
  • 3/4       cup reduced-sodium, fat- free chicken broth
  • 6          ounces (1 cup) diced ham, smoked turkey or sliced smoked sausage (optional)
  • 1/2       teaspoon salt (optional)
  • 1/4       teaspoon pepper
  • 1          tablespoon chopped parsley
  • rye croutons (optional)
  • crumbled bacon (optional)
  1. In Dutch oven or 3-quart saucepan over medium heat, cook onion and bell pepper in oil until onion starts to brown, 5-7 minutes, stirring occasionally.
  2. Add potato salad, beer, broth and meat, if desired, and stir to combine. Bring to boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add salt, if desired, pepper and parsley.
  3. Serve topped with rye croutons and bacon, if desired.

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Rustic Vegetable Beet Soup

Prep time: 30 minutes
Cook time: 15 minutes
Servings: 6

  • 1          jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained
  • 2          tablespoons olive oil
  • 2          medium onions, coarsely chopped
  • 2          medium carrots, coarsely chopped
  • 1          medium sweet potato, peeled and chopped
  • 2          large cloves garlic, minced
  • 2          zucchinis (about 5 ounces each), coarsely chopped
  • 2          cans (about 14 ounces each) vegetable broth
  • 1          teaspoon seasoned salt (optional)
  • 1          can (15 1/2 ounces) chickpeas, drained and rinsed
  • salt, to taste
  • pepper, to taste
  • 2          tablespoons finely chopped fresh parsley
  • 2          tablespoons finely chopped fresh dill
  • Gremolata (optional)

Gremolata:

  • 1          tablespoon minced fresh parsley
  • 1          tablespoon minced fresh dill
  • 2          cloves garlic, minced
  • 1          teaspoon grated lemon peel
  1. Coarsely chop beets; set aside.
  2. In large saucepan, heat oil over medium heat. Add onions; cook about 5 minutes, or until softened. Add carrots, sweet potato and garlic. Cook 3-5 minutes, or until vegetables begin to soften, stirring occasionally.
  3. Add zucchini, broth and seasoned salt, if desired. Bring to boil. Reduce heat and simmer, partially covered, about 15 minutes, or until vegetables are tender. Add chickpeas; heat through. Season, to taste, with salt and pepper.
  4. To prepare Gremolata: In small bowl, combine all ingredients.
  5. Stir in parsley and dill. Stir in beets. Serve immediately; top with Gremolata, if desired.

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Tex-Mex Bean and Butternut Squash Stew

Prep time: 30 minutes
Cook time: 10 minutes
Servings: 4

Stew:

  • 1          can (15 ounces) READ Southwestern Bean Salad, divided
  • 1          teaspoon ground cumin
  • 1/4-1/2  teaspoon chipotle chili powder
  • 1          clove garlic, chopped
  • 2          cups cubed or chopped butternut squash, fresh or frozen (about 1/2- 3/4-inch pieces)
  • 1          can (14 1/2 ounces) no-salt-added diced tomatoes
  • 1 1/2    cups low-sodium vegetable or chicken broth
  • 1          teaspoon lime zest, plus additional for garnish (optional)
  • Chipotle-Lime Crema
  • chopped cilantro (optional)

Chipotle-Lime Crema:

  • 1/4       cup plain nonfat yogurt or sour cream
  • 1          teaspoon lime zest
  • 1/8       teaspoon chipotle chili powder
  1. To prepare stew: Place half of canned bean salad, cumin, chili powder and garlic into bowl of food processor. Puree until blended but still slightly chunky.
  2. Add remaining bean salad to large saucepan. Stir in butternut squash, tomatoes, broth, pureed bean salad mixture and lime zest. Bring to boil. Reduce heat and simmer 10 minutes, or until squash is tender and stew reaches desired thickness.
  3. To prepare crema: In small bowl, combine yogurt, lime zest and chili powder.
  4. Serve topped with Chipotle-Lime Crema, cilantro and lime zest, if desired.

Notes: If using frozen butternut squash, add to stew during last 2-3 minutes of cooking to prevent overcooking. Orange zest can be used instead of lime zest, if desired. Recipe can be doubled.

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Bacon-Apple Red Cabbage Soup

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

  • 2          slices thick-cut bacon, chopped
  • 1          medium red onion, chopped (about 1/2 cup)
  • 1          clove garlic, minced
  • 1          jar (16 ounces) Aunt Nellie's Sweet & Sour Red Cabbage, not drained
  • 2          cups low-sodium, fat-free chicken or vegetable broth
  • 1          medium apple, chopped (about 1 cup), plus additional for garnish (optional)
  • 1/4       teaspoon ground cinnamon (optional)
  • 1/8       teaspoon ground allspice (optional)
  • 1/8       teaspoon ground cloves (optional)
  • plain yogurt or sour cream (optional)
  • crumbled cooked bacon (optional)
  1. In large saucepan or Dutch oven over medium heat, cook bacon 2-3 minutes, or until cooked through and crisp. Remove bacon from skillet; reserve. Drain drippings; return 1 tablespoon to pan; discard remaining drippings.
  2. Add onion to pan. Cook about 2 minutes, until tender, stirring frequently. Add garlic; cook and stir about 30 seconds. Add red cabbage and liquid from jar, broth and chopped apple. Stir in cinnamon, allspice and cloves. Bring to boil. Reduce heat and simmer, covered, 10 minutes. Add water, 1/2 cup at a time, if soup is too thick. Add bacon to pan. Continue simmering about 3-5 minutes, until apples are tender and soup reaches desired consistency.
  3. Spoon into bowl. Garnish with apples, yogurt and crumbled bacon, if desired.

Source: Aunt Nellie’s

Meal Ideas 05 July 2017

7 Tips to Master the Grill This Summer

(Family Features) Becoming a master of the grill doesn’t have to be complicated. Test out these seven tips for quick marinades, flavorful sauces and marinade hacks to take your summer grilling to the next level.

Find more recipes and tips at McCormick.com or check out McCormick on Facebook and Pinterest.

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  1. The 5-Minute Marinade

If you want flavorful meat but don’t have the time to wait for a marinade to do its magic, try this technique. In a re-sealable plastic bag, combine your protein and marinade, such as the one in this Sweet and Smokey Grilled Flank Steak. Squeeze the air out of the bag and seal tightly. Massage the meat for 5 minutes, turning the bag over often so the meat absorbs most of the marinade. Remove the meat and discard remaining marinade.

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  1. Bring Your Favorite Brew to the Grill

Don’t just drink that beer; add it to your marinade. This recipe for Mexican Chipotle Shrimp Skewers with Lime Beer Basting Sauce combines a generous pour of your favorite Mexican-style beer with a zesty marinade mix, brown sugar and lime juice for a spicy, citrusy marinade and glaze.

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  1. Pep Up Produce

Hearty slabs of meat may be the heroes of the grill, but fruit and veggies have a rightful place on those smoky grates. These Cabbage Steaks with Bacon Blue Cheeseblend sweet and slightly sour notes with savory crumbles of cheese for a dish that pleases every last one of your taste buds.

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  1. Go for White Barbecue Sauce

Discover the south’s tangy little secret, white barbecue sauce. This White BBQ Sauce with Smoky Chicken artfully blends the creamy sauce – complete with the bite of creole mustard and horseradish – with smoked chicken. You can also use it as a dip for fresh veggies or drizzled over salad greens.

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  1. Grill a Whole Fish

Grilling a whole fish may seem intimidating, but it can be done in a few simple steps. To prepare this Applewood Grilled Whole Fish, start by patting the fish dry. Score the sides and brush liberally with oil. Then add seasonings or a rub, and stuff the cavity with citrus slices before placing directly on the grill.

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  1. Switch Up Your Sear

An imperfect sear can result in dry, tough meat. Instead, use this recipe for Sweet Soy Bourbon Chickento practice a tried-and-true technique from grilling experts: start with indirect heat for evenly cooked, juicy meat then finish over high heat for a crispy char on each side.

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  1. Accent Chimichurri with Blue Cheese

Blue cheese adds intense flavor to the classic garlic-tang of chimichurri. Try it with this recipe for Beer Marinated Flank Steak with Blue Cheese Chimichurri.

Source: McCormick

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