recipes

Main Dishes 11 April 2017

Unleash the Power of Dairy

(Family Features) If you’re trying to boost the nutrition of your meals and snacks, look no further than your refrigerator. Dairy products provide a powerful nutrition package that can help you meet your nutrient needs and achieve better health.

The most recent Dietary Guidelines for Americans affirm dairy’s important place in the diet with a recommendation that people ages 9 and older consume three servings of low-fat or fat-free dairy foods every day. With nine essential nutrients, milk, cheese and yogurt deliver a unique nutrition package superior to milk alternatives, such as almond or rice beverages, which are often fortified or fall short on these important nutrients.

During the hot summer months, when you don’t feel like spending much time in the kitchen, dairy products offer ease and convenience, as many are ready to use in recipes or round out a meal or snack. For a quick, easy and healthy snack this summer, put a fresh take on traditional pizza with this recipe that uses crescent rolls topped with cheeses and fresh seasonal veggies. Or turn up the heat on a classic beef burrito by adding warm pepper jack cheese and black beans.

Visit MidwestDairy.com to pledge Dairy 3 for Me, find additional recipes and learn more about how to unleash the power of dairy nutrition.

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Summer Pizza Snack

Recipe courtesy of Cindy Heins, Heins Family Farms
Total time: 22 minutes
Servings: 12

  • 1 tube (8 ounces) crescent rolls
  • 1 tub (8 ounces) low-fat cream cheese
  • 1/4 cup light mayonnaise
  • 1/4 teaspoon garlic powder
  • 1 cup shredded part-skim mozzarella cheese
  • 3/4 cup sliced cherry tomatoes
  • 1/2 cup sliced black olives
  • 1/2 cup chopped broccoli florets
  • 1/2 cup chopped cucumber
  1. Heat oven to 375° F. In 9-by-13-inch baking pan, spread out crescent roll dough. Seal seams together to form one large rectangle across bottom of pan. Bake 10-12 minutes, or until lightly browned. Cool on rack.
  2. In small bowl, mix together cream cheese, mayonnaise and garlic powder. Spread evenly over entire cooled crust. Top with mozzarella, tomatoes, olives, broccoli and cucumber. Cut into 12 squares and serve.

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Beef Burrito with Pepper Jack Cheese and Black Beans

Total time: 9 minutes
Servings: 6

  • 1/2 pound ground beef sirloin
  • 2 teaspoons minced garlic
  • 1 cup chunky salsa, divided
  • 2 cups cooked brown or white rice
  • 6 whole-wheat tortillas (9 inches each)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (11 ounces) corn kernels, drained
  • 2 cups shredded pepper jack cheese
  • sliced green onion, including green tops
  1. In medium, nonstick skillet, brown ground beef and garlic over medium heat (break beef mixture up into smaller chunks with spatula). Drain fat and stir in 1/2 cup salsa; set aside.
  2. Spread 1/3 cup rice on center of tortilla, leaving 1/2-inch border. Scatter about 2 tablespoons beans and 1 1/2 tablespoons corn over rice. Spread 1/3 cup beef mixture and 1/4 cup cheese over corn. Top with 2 teaspoons salsa and a few slices green onion. Fold in two opposite edges of tortilla 1 inch each and roll up. Place seam-side down on microwave-safe dish.
  3. Repeat with remaining tortillas. Place burritos in microwave oven and heat 1 minute, or until heated through. Serve with remaining salsa.

Source: Midwest Dairy Association

Meal Ideas 02 January 2017

Comfort Foods With a Kick

(Family Features) When the temperature drops, it’s natural for thoughts — and cravings — to turn toward soothing and hearty comfort foods. There’s nothing like a good casserole or a bowl of hot chili to make you feel good all over.

To kick up the fun in your favorite meals, try some comfort foods with salsa added into the mix. Salsa and picante sauces are convenient ways to add different flavors and heat up the whole family with a satisfying meal.

These recipes are fast and easy, making them great weeknight dinners for the busy cook.
For more creative recipes and serving suggestions, visit pacefoods.com.

Turn Up the Heat!

Here are some more ideas from Pace Foods to help you put some zip into your favorite foods.

Zesty Grilled Cheese
Dip your grilled cheese sandwich into chunky salsa or picante sauce for a full-flavored, zingy kick.

Fiesta Meat Loaf
Use chunky salsa or picante sauce instead of tomato sauce or ketchup for a juicy, zesty meat loaf. Just before serving, top with more salsa.

Soup Toppers
Stir any delicious flavored salsa into your soup for a fresh new taste. Try it in black bean, tomato or vegetable soup.

Fiesta Rice
Tired of making the same old side dishes? To freshen up any meal, stir chunky salsa or picante sauce into your cooked rice for a lively side dish the whole family will love.

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Monterey Chicken Tortilla Casserole

Prep: 10 minutes
Cook: 40 minutes
Makes: 4

  • 1 cup coarsely crumbled tortilla chips
  • 2 cups cubed cooked chicken OR cooked turkey
  • 1 can (about 15 ounces) cream-style whole kernel corn
  • 3/4 cup Pace Picante sauce
  • 1/2 cup sliced pitted ripe olives
  • 1/2 cup shredded cheddar cheese
  • Chopped green pepper OR red pepper
  • Tortilla chips
  1. Layer crumbled chips, chicken, corn and picante sauce in 1-quart casserole. Top with olives and cheese.
  2. Bake at 350°F for 40 minutes or until hot. Top with peppers. Serve with chips.

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Chipotle Chili

Prep: 15 minutes
Cook: 8 hours
Makes: 8

  • 1 jar (16 ounces) Pace Chunky salsa
  • 1 cup water
  • 2 tablespoons chili powder
  • 1 teaspoon ground chipotle chile pepper
  • 1 large onion, chopped (about 1 cup)
  • 2 pounds beef for stew, cut into 1/2-inch pieces
  • 1 can (about 19 ounces) red kidney beans, rinsed and drained
  • Shredded cheddar cheese (optional)
  • Sour cream (optional)
  1. Stir salsa, water, chili powder, chipotle pepper, onion, beef and beans in a 3 1/2-quart slow cooker.
  2. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. Serve with cheese and sour cream, if desired.
    *Or on HIGH for 4 to 5 hours.

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2-Step Beefy Taco Joes

Prep: 5 minutes
Cook: 10 minutes
Makes: 8

  • 1 pound ground beef
  • 1 can (10 3/4 ounces) Campbell’s Condensed
  • Tomato soup (Regular OR 25% Less Sodium)
  • 1 cup Pace Thick & Chunky salsa
  • 1/2 cup shredded cheddar cheese
  • 8 Pepperidge Farm Sandwich rolls, any variety
  1. Brown ground beef in skillet. Pour off fat.
  2. Add soup and salsa. Heat through. Top with cheese. Serve on rolls.

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Mexican Four Cheese Potatoes au Gratin

Prep: 10 minutes
Bake: 50 minutes
Stand: 10 minutes
Makes: 6

  • 1 jar (16 ounces) Pace Mexican Four Cheese salsa con Queso
  • 3/4 cup Swanson Chicken broth (Regular, Natural Goodness™ OR Certified Organic)
  • 1/4 cup heavy cream OR half-and-half
  • 3 medium potatoes, peeled and thinly sliced (about 3 cups)
  1. Stir queso, broth and cream together in medium bowl.
  2. Put HALF of potatoes in a 2-quart shallow baking dish. Pour HALF of queso mixture over potatoes. Repeat with remaining potatoes and queso mixture.
  3. Bake at 350°F for 50 minutes or until potatoes are tender. Let stand for 10 minutes.

Mexi-Mac

Prep: 5 minutes
Cook: 20 minutes
Makes: 4

  • 1 pound ground beef
  • 1 cup Pace Picante sauce
  • 1 tablespoon chili powder
  • 1 can (14 1/2 ounces) whole peeled tomatoes, cut up
  • 1 cup frozen whole kernel corn
  • 3 cups cooked elbow pasta
  • 1/2 cup shredded cheddar cheese
  • Sliced avocado
  • Sour cream
  1. Cook beef in skillet until browned. Pour off fat.
  2. Add picante sauce, chili powder, tomatoes and corn. Heat to a boil. Cook over low heat 10 minutes. Add pasta. Sprinkle with cheese. Cover and heat until cheese melts. Garnish with avocado and sour cream.

Source: Pace Foods

Healthy 05 December 2016

Eat Like a Farmer

(Family Features) Farmers are the experts when it comes to enjoying the fruits of the land in the best way possible. Learn to eat like a farmer, and your taste buds will be sure to thank you later.

Across the United States, farmers are working hard to bring high-quality foods from their fields and groves to grocery store shelves and, ultimately, to your pantry. Sometimes foods you may not even think about coming from a farm have been grown with the most tender, loving care.

One example is olives, which are typically bought in cans, far removed from the produce section people more typically associate with farms. In California, hard-working, multi-generational farming families produce more than 95 percent of the olives grown and consumed in the United States. The farms – groves, to be exact – are home to thousands of trees that bear olive fruit for harvest each fall.

It should come as no surprise that these families have fine-tuned some of the most appetizing olive recipes by passing them on from one generation to the next. These farmers don’t just grow olives, they cook with them too, and are sharing some of their favorite recipes – from snacks to salads and pasta – using California Ripe Olives.

Find more California olive farmer-approved recipes at CalOlive.org.

13355 olive salad

Cowboy Caviar

Recipe courtesy of olive grower Natalie Jameson
Servings: 8-10

  • 2 cups chopped tomato
  • 3 green onions, sliced
  • 1 avocado, peeled, pitted and cut into small cubes
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (6 ounces) large California Ripe Olives, drained and coarsely chopped
  • 1/2 cup prepared vinaigrette dressing
  • corn chips
  1. In medium bowl, stir together tomato, green onions, avocado, black beans and olives.
  2. Toss with dressing and serve with corn chips.

13355 pasta shrimp

Rotini with Shrimp and Olives

Recipe courtesy of olive grower Pablo Nerey
Servings: 6-8

  • 1 pound rotini pasta
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 tablespoons chopped garlic
  • 1 pound large shrimp, peeled and deveined
  • 1/2 teaspoon garlic salt
  • pepper, to taste
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus extra for garnish
  • 2 tablespoons prepared pesto
  • 1 can (2.25 ounces) sliced California Ripe Olives
  1. Bring large pot of lightly salted water to a boil. Add pasta and cook 8-10 minutes, or until al dente; drain well and set aside.
  2. In large skillet, heat butter and olive oil over medium heat.
  3. Add garlic and stir until golden, being careful not to burn.
  4. Add shrimp to skillet and season with garlic salt and pepper. Cook about 5 minutes, or until shrimp are pink, stirring frequently.
  5. Reduce heat to medium-low and add cream to skillet; simmer until thick.
  6. Add cooked pasta to sauce and stir in Parmesan cheese, pesto and olives.
  7. Sprinkle with Parmesan cheese.

13355 potato salad

Red Potato and Olive Salad

Recipe courtesy of olive grower Carolina Burreson
Servings: 4-6

Dressing

  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon sugar

Salad

  • 1/2 cup sliced California Ripe Olives, drained
  • 1/2 cup grape tomatoes, halved
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup chopped celery
  • 1 1/2 pounds small red potatoes, quartered and boiled until tender
  • 1 jar (6 ounces) marinated artichoke hearts, drained and coarsely chopped
  • 1/4 medium red onion, thinly sliced
  1. In sealable jar, mix together dressing ingredients and refrigerate at least 4 hours.
  2. When ready to serve, place all salad ingredients in large bowl. Drizzle with dressing and toss lightly to coat.

Source: California Olive Committee

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Appetizers & Sides 10 August 2015

7-Layer Taco Dip

Ingredients
  • 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
Preparation
  1. In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix.
  2. 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.
  3. Serve immediately with chips. Refrigerate leftovers.
Preparation Time

15 minutes

Cook Time

10 minutes

Serves

8 servings

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.

Source

Bob Evans

Appetizers & Sides 10 August 2015

Italian Sausage Appetizer Bread

Ingredients
  • 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
Preparation
  1. In skillet, brown sausage until no longer pink; drain.
  2. On lightly floured surface, roll bread dough to 16 x 12-inch rectangle.
  3. 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.
  4. 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.
  5. Bake at 400°F for 20 to 25 minutes or until golden brown. Let stand 10 minutes before slicing.
Serves

Yield 16 appetizer servings

Source

Johnsonville

Appetizers & Sides 10 August 2015

California Wine Country Tapenade

Ingredients
  • 1/2 cup chopped shallots
  • 1/4 cup chopped smoked sun-dried tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 2 cloves garlic, minced
  • 1 6-ounce can California Green Ripe Olives, well drained
  • 1 6-ounce can California Black Ripe Olives, well drained
  • 1/4 cup lightly packed fresh basil
  • Sea salt and freshly ground pepper to taste
  • Crackers or toasted baguette slices
Preparation
  1. Place shallots, sun-dried tomatoes, olive oil, vinegar and garlic in a food processor and pulse on and off until finely chopped.
  2. Add olives, basil, salt and pepper and pulse again until chopped.
  3. Cover and chill for 1 hour. (May be prepared 1 day ahead.) Serve with crackers or toasted baguette slices.
Preparation Time

10 minutes

Chill Time

1 hour

Serves

Makes 8 to 10 servings

Source

California Olive Committee

Appetizers & Sides 10 August 2015

Greek Pasta Salad

Ingredients

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

Salad

  • 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
Preparation
  1. For dressing, whisk together sun-dried tomatoes, olive oil, basil, capers, garlic and rice vinegar. Set aside.
  2. 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.
Serves

Servings 6

Source

Kikkoman

Appetizers & Sides 07 August 2015

Meatball Hors D'oeuvres

 
Ingredients
  • 1 pound ground beef
  • 2 egg yolks
  • 1/3 cup dry bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons chopped parsley
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon oregano
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped stuffed olives
  • 1/4 cup olive oil
Tangy Barbecue Sauce
  • 1 1/4 cups packed brown sugar
  • 1 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons vinegar
  • 1 cup strong coffee
  • 1/2 cup finely chopped onion
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
Preparation
  1. Place ground beef, egg yolks, bread crumbs, Parmesan cheese, parsley, garlic salt, oregano, pepper and olives in bowl of electric stand mixer. Attach flat beater to mixer. Turn to low and mix for 1 minute.
  2. Form mixture into 30 (1-inch) balls and fry in olive oil until well browned. Drain on paper towels. Warm Tangy Barbecue Sauce and pour over meatballs. Serve warm from chafing dish.
  3. Tangy Barbecue Sauce (Makes 2 cups) - Combine all ingredients in a heavy saucepan. Mix well and cook over medium heat 10 minutes, stirring occasionally. Reduce heat and simmer 30 minutes. Cool sauce and store covered in refrigerator until needed.
Serves

Makes 30 meatballs

Source

KitchenAid

Ethnic 06 August 2015

Mexican Bubble Pizza

Ingredients
  • 1 1/2 pounds lean ground beef
  • 1 (1.25-ounce) package taco seasoning mix
  • 1 (19-ounce) can ready-to-serve tomato soup
  • 1 (16.3-ounce) can Pillsbury Grands! Refrigerated Buttermilk Biscuits
  • 8 ounces (2 cups) shredded Cheddar cheese
  • 2 cups shredded lettuce
  • 2 tomatoes, chopped
  • 1 cup thick and chunky salsa
  • 1 (2.25-ounce) can sliced ripe olives, drained
  • 1 (8-ounce) container sour cream
  • 3 green onions, sliced, if desired
Preparation
  1. Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and soup; mix well. Bring to a boil. Reduce heat to low; simmer 3 minutes. Remove from heat.
  2. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to ground beef mixture; stir gently. Spoon mixture into ungreased 13x9-inch pan.
  3. Bake at 375°F. for 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until cheese is bubbly.
  4. Cut pizza into 8 squares. Top each with lettuce, tomatoes, salsa, olives, sour cream and onions.

Source: Pillsbury Grands! Biscuits

Ethnic 06 August 2015

Chicken Enchiladas

 Ingredients
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (4 oz.) chopped green chiles
  • 1 lb. cooked chicken, shredded
  • 1 can (10 oz.) enchilada sauce
  • 1/2 cup jalapeño Jack cheese, shredded
  • 10 Mission Corn Tortillas, warmed
Preparation
  1. Sauté onion and garlic in a large oiled skillet over medium heat, about 5 minutes.
  2. Add chiles, chicken and enchilada sauce; cook 2 minutes. Fold in cheese. Remove from heat.
  3. Dip each warmed tortilla in water; shake off excess. Fill each tortilla with 1/3 cup chicken mixture and roll up. Place seam-side down in an oiled baking pan. Sprinkle with cheese.
  4. Bake at 375°F for 10 minutes. Broil for 5 minutes and serve hot.

Source: Mission Foods

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