- 1 10 3/4-ounce can Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1/2 cup sour cream
- 1 tablespoon butter
- 1 medium onion, chopped (about 1/2 cup)
- 1 teaspoon chili powder
- 2 cups chopped cooked chicken or turkey
- 1 4-ounce can chopped green chilies
- 8 8-inch flour tortillas, warmed
- 1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)
- Stir soup and sour cream in small bowl.
- Heat butter in 2-quart saucepan over medium heat. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 tablespoons soup mixture.
- Spread 1/2 cup soup mixture in an 11- by 8-inch (2-quart) shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up tortillas and place seam-side down in baking dish. Spoon remaining soup mixture over filled tortillas. Top with cheese.
- Bake at 350°F for 25 minutes or until enchiladas are hot and bubbly.
Makes 4 servings
Zesty enchilada sauce and diced green chiles give these chicken enchiladas their kick. Serve them with Mexican rice and spicy black beans.
- 2 cans (10 ounces each) Las Palmas Enchilada Sauce, divided
- 2 cups cooked, shredded boneless, skinless chicken breast meat
- 1 cup Mexican blend or Monterey Jack cheese, divided
- 1 can (4 ounces) diced green chiles, drained
- 8 (6-inch) corn tortillas, warmed
- PREHEAT oven to 350°F. Grease 11- by 7-inch baking dish.
- SPREAD 1/2 cup enchilada sauce on bottom of prepared baking dish. Combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up. Place seam-side down in baking dish. Top with remaining enchilada sauce and cheese.
- BAKE 15 to 20 minutes or until heated through and cheese is melted.
- Top with sour cream and chives, if desired.
(Family Features) - We all seem to thrive on competition these days. Any channel surfer can find reality shows in which folks are trying to be the next survivor on a deserted island, rock star, celebrity chef or TV design guru. But nothing can beat the real life drama in your own backyard when brats vie for "top brat" awards.
First of all, choose the brat that consumers found to be the tastiest of all grillable meats in a recent taste test. Served hot and plump off the grill, alone on a bun or tortilla, this brat's robust flavor is more than delicious all by itself. But when you're in the mood to play with your food, top your brat with a favorite condiment, relish, salsa or slaw.
Top that juicy grilled brat with pickles and onions, mustard or ketchup. Go German with sauerkraut, Southern with a tangy barbecue topping, or even Hawaiian with pineapple and papaya. As long as you grill your brat so that it's plump and juicy, the topping you choose is only going to add style points. So, top that!
Check out johnsonville.com for great recipes and more!
Are You a Grillin' Guru?
You can be, by following Johnsonville's Tips for Grilling Success.
- Use a clean grill. Repeated grilling causes excessive residue buildup on the grill rack and hull. An occasional cleaning will help to reduce flare-ups. Besides, your grill is a special gathering place for friends and family. Got to keep up appearances.
- It's OK to pre-cook. Know that it's OK to pre-cook brats. One may simmer the links in a pan of broth, or a beer and onion blend, for 8 to10 minutes prior to placing them on the grill (it's okay to dump the beer when you're done ... really, it is).
- Cook slow, on low heat, keeping grill covered. If you're using a charcoal grill, spread out the gray/white, hot coals in a single layer. Your charcoal grill is perfect for brats if you can hold your palm near the grill for 5 to 6 seconds before it gets uncomfortable. On a gas grill, start the flame at a medium setting, and when the sausage juices start to flow, reduce heat to low. A lid on the grill helps to minimize the flame, too.
- Avoid high flames! First, move the brats to safety. Raging blazes cause injury to sausage and your neighbors probably won't enjoy the sirens. Keep a spray-bottle filled with water handy to douse small flames while grilling. A garden hose would be overkill.
- Turn the brats every five minutes or so. Use tongs, never a fork ... EVER! A fork can puncture a link and release that great taste and savory flavor. Tongs keep the links intact, and make 'em easier to turn.
Know when your brats are done cooking, which is:
- about 25 to 30 minutes using the above guidelines.
- when they're golden-brown and look appetizing, not charred to a crisp. "Burning" is not "grilling"!
- when a meat thermometer probe inserted into the link reads 160°F. (Of course, a Master Griller would never be seen doing this.)
- 1 tablespoon butter
- 3 garlic cloves, finely minced
- 1 tablespoon coarsely cracked black pepper
- 1 bottle (12 ounces) dark beer
- 4 ounces Gorgonzola cheese, crumbled
- 1 cup stone ground mustard
- In skillet, melt butter.
- Add garlic and sauté over low heat until tender. Add pepper and beer; bring to boil.
- Reduce heat and gradually add cheese; stirring until melted. Continue to cook and stir until mixture is reduced by 1/3.
- Remove from heat. Add mustard; stir until blended. Pour into storage container. Refrigerate until ready to serve as a condiment to grilled brats.
Yield: 2 cups.
Notes, Tips & Suggestions
Grilling suggestion: Blend 1 cup Gorgonzola mustard with 1/3 cup dark beer. Use as brushing or basting sauce for brat kabobs, whole brats or vegetables when grilling.
- 3 tablespoons olive oil
- 1 large onion, cut into 1/4-inch slices
- 3 garlic cloves, thinly sliced
- 1 cup barbecue sauce
- 1 cup prepared coleslaw dressing
- 1 package (16 ounces) cabbage slaw
- In skillet, heat oil. Sauté onion and garlic until translucent and slightly brown. Remove from heat, cool slightly.
- In small bowl, combine onion mixture with barbecue sauce and coleslaw dressing. Pour over cabbage slaw and toss lightly to coat.
- Refrigerate until ready to serve as topping with grilled brats.
Yield about 5 cups
- 1/2 cup cider or rice vinegar
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 garlic cloves, finely minced or pressed
- 1 1/2 teaspoons crushed red pepper flakes
- 3/4 cup diced papaya
- 1/2 cup diced sweet onion
- 1/2 cup diced mango
- 1/2 cup unsweetened pineapple tidbits, drained
- 1/2 cup diced sweet red roasted peppers, drained
- 2 green onions, finely sliced
- 1 tablespoon minced fresh cilantro
- 1/2 teaspoon hot pepper sauce
- 1/8 teaspoon Chinese 5 spices
- In small saucepan, combine vinegar, sugar and salt; bring to boil.
- Reduce heat, add garlic and pepper flakes; continue to simmer 1 minute. Remove from heat, cool to room temperature.
- In bowl, combine remaining ingredients. Pour vinegar mixture over fruit; toss lightly. Refrigerate until ready to serve as condiment to grilled brats.
Yield 3 cups
- 1 pound Bob Evans Original roll sausage
- 1 can (16 ounces) refried beans
- 1 can (4.5 ounces) chopped green chiles
- 1 package (1.25 ounces) taco seasoning mix
- 1 container (16 ounces) sour cream
- 1 jar (11 ounces) salsa
- 1 can (6 ounces) sliced black olives
- 1 large tomato, diced
- 1 bunch green onions, chopped
- 2 cups (8 ounces) shredded Mexican cheese blend
- Tortilla chips
- In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix.
- Spread sausage mix into 7 x 11-inch serving dish. Top with sour cream, then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese.
- Serve immediately with chips. Refrigerate leftovers.
Notes, Tips & Suggestions
Whether you're hosting a watch party, or headed to a tailgate, having the right foods for the big game is crucial. Use these appetizer, side dish and dessert ideas to kick game time up a notch and try this recipe for a delicious dip that will be the hit of the season.
- 1 package (16 ounces) Johnsonville Italian All Natural Mild Ground Sausage
- 1 loaf (1 pound) frozen white bread dough, thawed
- 4 ounces cream cheese, softened
- 2 garlic cloves, minced
- 1 jar (7 ounces) roasted red peppers, well drained and sliced
- 1/3 cup Kalamata olives, pitted and sliced
- 2 cups (8 ounces) Swiss cheese, shredded
- 1 teaspoon poppy seeds
- In skillet, brown sausage until no longer pink; drain.
- On lightly floured surface, roll bread dough to 16 x 12-inch rectangle.
- Transfer dough to greased baking sheet. Combine cream cheese and garlic, spread lengthwise over center third of dough. Top with sausage, peppers, olives and cheese.
- Fold dough over filling, pinching seam to seal. Make slits across top of dough every 2 inches. Brush lightly with water and sprinkle with poppy seeds.
- Bake at 400°F for 20 to 25 minutes or until golden brown. Let stand 10 minutes before slicing.
Yield 16 appetizer servings
- Non-stick cooking spray
- 1 medium onion, halved and thinly sliced
- 1 1/2 pounds Yukon gold potatoes, very thinly sliced
- 1 1/3 cups shredded low-fat sharp cheddar cheese
- 1/3 cup real bacon bits
- 1/3 cup chopped bell pepper (any color)
- 1/2 teaspoon garlic salt
- Spray 9 x 9 x 2-inch foil pan liberally with nonstick cooking spray.
- Place half the onions, potatoes, cheese, bacon bits, bell pepper and garlic salt in pan. Repeat layers.
- Cover tightly with foil; grill over medium heat for 1 hour, rotating pan occasionally to avoid hot spots.
Total Fat: 2.5g
Sun-Dried Tomato Salad Dressing
- 3/4 cup sun-dried tomatoes, drained or rehydrate if dry
- 2/3 cup olive oil
- 1/4 cup fresh basil, chopped
- 2 tablespoons capers
- 3 cloves garlic
- 3 tablespoons Kikkoman Rice Vinegar
- 1/4 cup Kikkoman Thai Style Chili Sauce
- 4 cups rotini pasta, cooked
- 1/2 cup cucumber, peeled and seeded
- 1 cup cherry tomatoes
- 1 cup green bell pepper strips
- 1 4-ounce package feta cheese, crumbled
- 1 3.8-ounce can black olives, sliced and drained
- 3/4 cup chopped green onions
- 1/2 tablespoon chopped dill weed
- For dressing, whisk together sun-dried tomatoes, olive oil, basil, capers, garlic and rice vinegar. Set aside.
- For salad, whisk together 1 cup salad dressing and chili sauce, set aside. In large bowl, combine pasta and remaining ingredients, tossing to combine. Serve with salad dressing.
- 3 packages (13.5-14 ounces each) Johnsonville Smoked Sausage (such as Beddar with Cheddar, Jalapeño & Cheddar, Turkey with Cheddar or Chipotle Monterey Jack Cheese Chicken Sausage)
Spicy Hot Buffalo Sauce
- 1/2 cup butter, cubed
- 1 bottle (12 ounces) hot sauce
- 1 bottle (16 ounces) blue cheese salad dressing
Orange Bourbon Barbecue Dip
- 1 cup original or bourbon barbecue sauce
- 1/4 cup orange marmalade
Chinese Dipping Sauce
- 1 jar (7 ounces) hoisin sauce
- 1 jar (7 ounces) plum sauce
Creamy Mustard Dip
- 1 cup spicy brown mustard
- 1/4 cup sour cream
- 2 tablespoons horseradish
Cajun Mustard Dip
- 1 cup spicy brown mustard
- 1 teaspoon Cajun seasoning
- Hot pepper sauce, to taste
- Cut sausage links into 1-inch pieces
- In large skillet, cook sausage over medium-high heat until lightly browned and heated through.
- Serve with toothpicks and dipping sauces.
- Spicy Hot Buffalo Sauce: In microwave-safe bowl, combine butter and hot sauce. Cover and microwave on high for about 2 minutes or until butter is melted.
- Stir until smooth.
- Serve buffalo sauce in one bowl and blue cheese dressing in another bowl. Makes: 2 cups buffalo sauce plus 2 cups blue cheese dressing
- Orange Bourbon Barbecue Dip: In microwave-safe bowl, combine barbecue sauce and orange marmalade.
- Cover and microwave on high for 1 to 2 minutes or until heated through. Makes: 1 1/4 cups servings
Chinese Dipping Sauce
In microwave-safe bowl, combine hoisin sauce and plum sauce.
Cover and microwave on high for 1 to 2 minutes or until heated through. Makes: 1 1/2 cups
Creamy Mustard Dip
In bowl, combine mustard, sour cream and horseradish. Makes: 1 1/3 cups
Cajun Mustard Dip
In bowl, combine mustard, seasoning and hot pepper sauce. Makes: 1 cup
Makes 18 servings
The warmer temperatures call for a menu that's light and healthy, but with a uniquely tropical flavor. For an easy, casual entrée with a beachy feel, Baja Fish Tacos and Mango Salsa are sure to please.
- 2 large ripe mangos, peeled, pitted and chopped
- 1/4 cup minced red bell pepper
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro
- 2 green onions, sliced (green tops only)
- 1 small jalapeño pepper (stem, seeds and membranes removed)
- 1 pound cod fillets, rinsed and patted dry
- 1 teaspoon chili powder
- 1/2 teaspoon each: ground cumin, Mexican oregano and garlic salt
- 8 corn tortillas, warmed
- 2 cups shredded green or red cabbage
- 1/2 cup crumbled Cotija cheese (may substitute shredded Monterey Jack)
- Preheat oven to 425° F.
- Stir together all salsa ingredients in medium bowl; set aside.
- Place cod on 2 large sheets of parchment paper.
- Stir together dry seasonings in small bowl and sprinkle over cod. Bring edges of parchment paper together and fold twice. Fold ends under to enclose fish. Place packets on baking sheet and bake 15 to 18 minutes. Open packets carefully to let steam escape.
- Place equal amounts cod in each tortilla and top with cabbage, cheese and mango salsa.
15 to 20 minutes
Makes 4 to 6 servings
Notes, Tips & Suggestions
Pair with Mirassou Monterey County Riesling
(Family Features) - Surprise! You already know this mild-tasting, delicately textured fish that swims wild in clean, icy Alaskan waters. You just didn't realize it.
Like the boy next door who's so friendly and easy going he's taken for granted - until his superman talents are revealed - genuine Alaska Pollock is finally making a name for itself. A kissing cousin to cod, this whitefish is the one you love to eat in so many good things, from fish sticks and fish tacos, to fish sandwiches, fillets and surimi seafood. It's a rock star in fish and chips, too.
Versatility is where Alaska Pollock scores top points. Alaska Pollock is flash-frozen within hours of harvesting and processed for breaded fish sticks, frozen fillets or surimi seafood. Its mild flavor and snow-white, tender flesh are particularly kid-friendly and appealing.
On the nutrition side, Alaska Pollock is a terrific source of protein and minerals, making it especially popular during Lent. Low in fat and calories, it's a product worth seeking out year-round.
Add sustainability as another plus for Alaska Pollock, harvested from the largest sustainable fishery in the world. Alaska Pollock fishery managers strive - and have for more than 30 years - to maintain the quality and capacity of the biannual catch while protecting the species' habitat and ecosystem in the Bering Sea and Gulf of Alaska. The result of their long-term dedication is an abundant, economical fish.
The versatility of Alaska Pollock is highlighted with the cross-cultural flavors in the trio of recipes here. Traditional Thai ingredients such as red curry paste, ginger, green chiles and coconut milk spark Thai Fishermen's Stew, a zesty dish with built-in warmth for an evening meal. Classic south-of-the-border seasonings give Alaska Pollock Fish Stick Tacos lively flavor with plenty of family appeal. What's not to like about pairing fish sticks with guacamole, taco seasoning, lime juice, green onions and cilantro? Or prepare Alaska Surimi Seafood Breakfast Bake. It's an easy-to-make frittata-type dish that matches Mexican seasonings with Alaska surimi seafood.
Add everything together and there's no question genuine Alaska Pollock is one tasty fish worth looking for in all its delicious forms. To find more recipes featuring this versatile fish, visit alaskaseafood.org.
- 8 frozen Alaska Pollock fish sticks (about .75 ounces each) or 4 frozen breaded/battered fish fillets (about 1.5 ounces each)
- 8 taco shells or flour tortillas (5- to 6-inch each)
- 2 cups shredded lettuce
- 1 cup prepared guacamole
- 1 cup chopped tomatoes
- 1 teaspoon Mexican or taco seasoning
- 1 lime, cut in 8 wedges
- 1/2 cup chopped cilantro
- 1/4 cup sliced green onions
- Prepare fish sticks/fillets according to package directions.
- In each taco shell, layer 1/4 cup lettuce, 2 tablespoons guacamole, 2 tablespoons tomato, and 2 fish sticks or 1 fish fillet.
- Sprinkle on small amount of Mexican or taco seasoning. Squeeze juice of a lime wedge over fish.
- Top with 1 tablespoon cilantro and 1/2 tablespoon green onions.
Calories: 322g Total Fat: 18g
Cholesterol: 10mg Protein: 8g
Carbohydrates: 34g Sodium: 260mg
- 1 large bell pepper, cut into strips
- 2 cups sliced mushrooms
- 1 can (4 ounces) sliced black olives, drained
- 1/3 cup sliced green onions
- 12 ounces Alaska Surimi Seafood (Imitation Crab)
- 1-1/2 to 2 teaspoons Cajun, Creole or Mexican seasoning
- 1 cup (4 ounces) shredded Colby Jack or Mexican cheese blend, divided
- 8 eggs
- 3/4 cup water
- Preheat oven to 400°F.
- Spray coat 9- to 10-inch baking dish. Place peppers, mushrooms, olives and green onions in baking dish. Sprinkle seasoning over Alaska Surimi Seafood; stir to coat. Add surimi and 3/4 cup cheese to baking dish. Blend eggs and water; pour over surimi. Top with remaining 1/4 cup cheese.
- Bake 18 to 20 minutes, until puffed and center is firm.
Calories: 324g Total Fat: 19g
Cholesterol: 374mg Protein: 25g
Carbohydrates: 14g Sodium: 1171mg
Servings: 4 to 6
- 2 bottles (8 ounces each) clam juice
- 1 can (14.5 ounces) organic
- tomatoes with basil and garlic
- 1 can (4 ounces) chopped green chiles
- 2 teaspoons Thai red curry paste, or to taste
- 1 tablespoon grated fresh ginger
- 1 tablespoon brown sugar
- 1-1/2 tablespoons fish sauce, or to taste
- 1 can (14 ounces) regular or light coconut milk
- 1-1/2 pounds Alaska Pollock fillets, fresh, thawed or frozen
- 2 tablespoons grapeseed oil
- 1/2 cup chopped fresh basil leaves
- In Dutch oven, combine first 7 ingredients. Simmer covered 15 minutes. Stir in coconut milk and continue to simmer but do not boil.
- Meanwhile, preheat broiler oven to 450°F. Rinse any ice glaze from frozen Alaska Pollock under cold water; pat dry with paper towel. Brush both sides of fillets with oil and place in baking pan. Broil 4 to 5 inches from heating element until opaque, about 5 to 6 minutes for frozen Alaska Pollock or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
- Remove fillets from pan and break into large chunks. Stir into stew; bring to a simmer. Sprinkle with basil leaves and serve piping hot.
Calories: 241g Total Fat: 10g
Cholesterol: 83mg Protein: 25g
Carbohydrates: 10g Sodium: 839mg