recipes

Meal Ideas 25 June 2018

Good-for-You Meals with Grape Taste

(Family Features) When it comes to balancing heart-healthy meals with appealing flavors, it’s important to lean on nutritious ingredients that pack mouthwatering taste. For example, grapes are a delicious yet subtle way to incorporate a little something extra into your diet while adding a juicy burst of flavor.

Grapes of all colors – red, green and black – can be enjoyed as a ready-to-eat, on-the-go food anytime and anywhere. Grapes are also a healthy choice, as they’re a natural source of antioxidants and other polyphenols, and contain no fat and virtually no sodium.

Because of their versatility, heart-healthy grapes can also be used as an ingredient to add fresh appeal, vibrant color and a light touch of sweetness to almost any dish, like Roasted Cod with Fennel and Grapes or Spaghetti Squash with Pesto and Grapes. For something quick and nutritious featuring fresh fruits and vegetables, try this Vegetarian Poke Bowl with tofu, fresh grapes, avocado and crunchy, raw beets and carrots.

Grape Goodness for Healthy Aging

In addition to helping maintain heart health, grapes may also play a role in healthy aging. A review of the science linking the consumption of grapes to health highlights grapes’ potential to impact many areas of health, according to research published in “Grapes and Health: A Monograph.” The evidence that grapes support heart health is well-established, and emerging research in other areas of health suggests that grapes’ ability to promote antioxidant and anti-inflammatory activities at the cellular level may also play a protective role in eye, brain and joint health, among others.

Find more recipes to make healthy eating easy at GrapesfromCalifornia.com.

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Vegetarian Poke Bowl

Prep time: 20 minutes
Servings: 4

  • 5          cups cooked brown or white jasmine rice
  • 2          packages (6 ounces each) extra-firm tofu, cubed
  • 2          cups red California grapes, halved
  • 1          avocado, pitted, peeled and thinly sliced
  • 1          large golden beet, peeled and shredded
  • 1          large carrot, peeled and shredded
  • 2          scallions, thinly sliced
  • sprinkle of toasted sesame seeds
  • 6          ounces light Asian ginger-sesame salad dressing
  1. Divide rice between four bowls and arrange tofu, grapes, avocado, beets and carrots on top. Sprinkle with scallions and sesame seeds; serve with dressing.

Nutritional information per serving: 620 calories; 19 g protein; 101 g carbohydrates; 17 g fat (25% calories from fat); 2.5 g saturated fat (4% calories from saturated fat); 450 mg sodium; 11 g fiber.

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Roasted Cod with Fennel and Grapes

Prep time: 10 minutes            
Cook time: 15 minutes
Servings: 4

  • 1          pound cod loin, cut into four equal pieces
  • 2          tablespoons extra-virgin olive oil, divided
  • 1          tablespoon fresh lemon juice
  • 1/2       teaspoon orange zest
  • 1/4       teaspoon sea salt, divided
  • fresh ground pepper
  • 1          tablespoon white wine vinegar
  • 1          tablespoon orange juice
  • 1          tablespoon minced shallot
  • 1/4       teaspoon ground coriander
  • 1          teaspoon honey
  • 1          tablespoon fresh chopped oregano
  • 1          medium fennel bulb, fronds removed, chopped and reserved
  • 1          cup red California grapes, halved
  1. Heat oven to 400° F. Arrange cod pieces in baking dish.
  2. In small bowl, combine 1 tablespoon olive oil with lemon juice, orange zest, 1/8 teaspoon salt and pepper. Spoon mixture onto cod in equal amounts. Bake 10-12 minutes, or until desired doneness is reached.
  3. While cod is baking, in small bowl, combine remaining olive oil, remaining salt, pepper, vinegar, orange juice, shallot, coriander, honey and oregano; set aside. Halve and core fennel bulb then thinly slice and place in separate bowl. Add grapes and dressing; toss to combine.
  4. Serve cod topped with fennel and grape salad. Garnish each serving with 1 tablespoon chopped fennel fronds.

Nutritional information per serving: 200 calories; 19 g protein; 15 g carbohydrates; 8 g fat (36% calories from fat); 1 g saturated fat (4% calories from saturated fat); 45 mg cholesterol; 240 mg sodium; 2 g fiber.

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Spaghetti Squash with Pesto and Grapes

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 6

  • 1          large spaghetti squash
  • 1/3       cup extra-virgin olive oil, divided
  • 1/2       cup chopped walnuts, divided
  • 2          cloves garlic
  • 2          cups packed basil leaves
  • 1          cup packed arugula
  • 1          tablespoon lemon juice
  • 1          teaspoon lemon zest
  • 1/3       cup freshly grated Parmesan cheese
  • 1/4       teaspoon salt
  • freshly ground pepper, to taste
  • 1          cup cannellini beans, rinsed and drained
  • 1 1/2    cups red California grapes, halved
  1. Heat oven to 400° F. Cut squash in half lengthwise and remove seeds. Using fork, poke shallow holes in skin of squash then brush with 1 tablespoon oil and place it, cut-side down, in rimmed baking dish. Bake 30-40 minutes, or until tender.
  2. To make pesto: In food processor, process 1/4 cup walnuts, garlic, basil, arugula, lemon juice and lemon zest until well chopped. Add remaining olive oil, Parmesan, salt and pepper; process until well blended.
  3. Once squash is done baking, remove from oven. Cool squash 5-10 minutes then, using fork, scrape inside flesh of squash, removing “spaghetti,” and place it in large bowl. Add pesto and beans to cooked squash and toss gently with tongs to combine. Divide equally into six bowls and top each with 1/4 cup grapes and 2 teaspoons chopped walnuts.

Nutritional information per serving: 290 calories; 7 g protein; 24 g carbohydrates; 20 g fat (62% calories from fat); 3 g saturated fat (9% calories from saturated fat); 5 mg cholesterol; 160 mg sodium; 6 g fiber.

Source:  California Table Grape Commission

Meal Ideas 04 January 2018

Make Kitchen Time Easier

(Family Features) Throughout 2018, you can create easy, healthy and delicious family meals by using time-saving recipes.

For example, these “Cook Once, Eat Twice” recipes from CanolaInfo start with pork chops that double as the base for lunch or dinner the following day.

“The more you cook your own meals, the more you can control portion sizes and ingredients,” said Manuel Villacorta, registered dietitian. “Knowing the right oil to use is essential. I like using canola oil to keep the flavors of your dishes intact due to its neutral taste and light texture. Plus, it contains high levels of monounsaturated fat and plant-based omega 3 fat, and is low in saturated fat. I use it regularly in my home kitchen and recommend it to my clients.”

For more time-saving recipes, visit canolainfo.org.

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Pork Loin Chops with Sweet Balsamic Mushrooms

Servings: 8

  • 8          boneless center-cut pork loin chops (4 ounces each), trimmed of fat
  • 1/2       teaspoon ground black pepper
  • 2          tablespoons canola oil, divided
  • 12        ounces sliced portobello mushrooms
  • 2          garlic cloves, minced
  • 1/2       teaspoon salt, divided
  • 2          tablespoons balsamic vinegar
  • 2          tablespoons water
  • 2          teaspoons Worcestershire sauce
  • 1          teaspoon sugar
  • 2          tablespoons chopped green onions
  1. Sprinkle both sides of pork with pepper.
  2. In large skillet over medium-high heat, heat 1 tablespoon canola oil. Cook pork chops 4 minutes on each side, or until internal temperature reaches 160 F.
  3. Reserve four pork chops in refrigerator to make Pressed Pepperoncini-Pork Sandwiches.
  4. In skillet over medium-high heat, heat remaining canola oil; tilt skillet to coat bottom lightly. Cook mushrooms 4-5 minutes, or until tender and juices begin to release, stirring occasionally. Stir in garlic and 1/4 teaspoon salt; cook 15 seconds, stirring constantly. Place over pork chops; cover to keep warm.
  5. To pan residue, add vinegar, water, Worcestershire sauce, sugar and remaining salt. Bring to boil over medium-high heat and boil 1 1/2-2 minutes, or until reduced to 2 tablespoons, scraping bottom and sides of skillet. Drizzle sauce over pork and mushrooms. Sprinkle with onions.

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Pressed Pepperoncini-Pork Sandwiches

Servings: 4

  • 12        ounces crusty French bread, unsliced
  • 4          leftover pork chops from Pork Loin Chops with Sweet Balsamic Mushrooms recipe
  • 2/3       cup pepperoncini slices
  • 1          plum tomato, chopped
  • 1/4       cup finely chopped red onion
  • 2          garlic cloves, minced
  • 1 1/2    tablespoons canola oil
  • 1 1/2    tablespoons cider vinegar
  • 1 1/2    teaspoons dried oregano
  • 1/4       teaspoon dried pepper flakes
  • 3          slices ultra-thin sliced Swiss cheese, cut in half
  1. Hollow out top and bottom halves of bread, leaving 1/2-inch thick shell.
  2. Place pork on bottom half of bread. In bowl, combine pepperoncini, tomato, onion, garlic, canola oil, vinegar, oregano and pepper flakes. Spoon pepperoncini mixture and any accumulated juices on top of pork and top with cheese.
  3. Cover with top half of loaf. Press down firmly to flatten sandwich and allow flavors and juices to absorb. Cut filled loaf crosswise into four equal pieces.

Source: CanolaInfo

Main Dishes 13 March 2017

Menudo

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Menudo

Makes: 50 servings
Choose from Juanita’s Foods Traditional Menudo or Hot & Spicy — based on your preference.

  • 3 1-gallon cans Juanita’s Foods Menudo
  • 2 1-gallon cans Juanita’s Foods Hot & Spicy Menudo
  • 10 onions, diced
  • 5 cups chopped fresh cilantro
  • 12 limes, in wedges
  • 2 cups dried oregano
  • 2 cups crushed chilies
  1. Simply heat and serve menudo according to package directions. Set out raw onions, cilantro, lime wedges, oregano, chilies or any of your personal favorites and allow your guests to garnish menudo according to their individual tastes.

Source: Jaunita's Foods

Appetizers & Sides 07 March 2016

Comfort Foods With A Twist

(Family Features) If you’re looking for a new take on home-style cooking, then George Duran has the recipe for you. Duran is a popular Food Network host and chef who likes to take favorite American dishes and give them a delightful twist. PBJ Bread Pudding, Cheeseburger Frittata and Tex-Mex Lasagna are just a few of the dishes he’s twisted.

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 “Comfort food is something that brings Americans together,” said Duran, “but I noticed that I was going to be limited with the number and originality of recipes I could introduce. (After all, how many ways can you make a PBJ sandwich?) That’s when I decided to take classic American flavors and twist them into a gourmet dish.”

Duran says that keeping these 10 must-have ingredients in the pantry makes it easy to turn a midnight snack into a work of art: curry paste, nonstick cooking spray, bacon, ground cumin, coconut milk, red wine, chipotle hot sauce, pine nuts, fresh cilantro, and vanilla ice cream.

In his new book, “Take This Dish And Twist It: Comfort Food with New & Unexpected Flavors” (Meredith Books; November 2008), Duran re-imagines familiar foods and makes them fantastic in over 100 recipes.

Break out of the ordinary by adding fun along with flavor to your favorite comfort foods. Your taste buds will be glad you did.

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Pepperoni Pizza Soup

Prep: 15 minutes
Cook: 6 minutes
Broil: 3 minutes
Yield: 4 servings

  • 2 (10.75-ounce) cans condensed tomato soup
  • 3 cups water
  • 2 cloves garlic, minced
  • 11⁄2 cups dried elbow macaroni (or other short dried pasta such as ditalini or alphabets)
  • 2 green onions, sliced
  • 2 teaspoons dried oregano, crushed
  • 1⁄3 cup diced pepperoni
  • 1 cup shredded mozzarella cheese (4 ounces)
  • 1 cup shredded cheddar cheese (4 ounces)
  • dried oregano
  1. Preheat broiler.
    In large pan put soup, water, and garlic; bring to a boil over high heat. Stir in macaroni, green onion, oregano, and pepperoni; cook for 6 to 8 minutes or until macaroni is almost done.
  2. Pour soup into 4 oven-proof bowls. Top each with 1⁄4 cup mozzarella cheese, 1⁄4 cup cheddar cheese, and some oregano. Broil for 3 to 5 minutes or until cheese is bubbly and lightly browned.
  3. Or serve soup in a small round, crusty loaf of bread. Cut top off bread and scoop out insides. Fill with soup, top with cheeses, and broil as directed above. Try different “toppings” as well, such as mushrooms, onions, and sausage.

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Granny Smith Guacamole

Prep: 10 minutes
Yield: 8 to 10 servings

  • 3 ripe avocados, halved and pitted
  • ½ cup finely chopped Vidalia onion
  • ½ cup snipped fresh cilantro
  • Juice of 1 lime
  • Bottled hot pepper sauce, to taste
  • 1 Granny Smith apple, peeled, cored, and finely chopped
  • Kosher salt or table salt, to taste
  • Assorted dippers (baked fruit crisps, apple chips, and/or tortilla chips)
  1. Scoop avocado flesh into bowl; add onion, cilantro, lime juice, and hot pepper sauce. Mash with fork until it reaches the desired consistency. Stir in apple and season with salt to taste.
  2. Serve with dippers.

Source: Meredith Corporation

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Beef 11 August 2015

Blackened Rib Eye Steak With Creamy Horseradish Sauce

Ingredients
  • 4 (10- to 14-ounce) Omaha Steaks rib eye steaks
  • 1/4 cup olive oil
  • 8 teaspoons Blackening Seasoning (recipe below) or Omaha Steaks Blackened Seasoning
  • 1 cup Creamy Horseradish Sauce (recipe below) or Omaha Steaks Creamy Horseradish Sauce
Blackening Seasoning
  • 3 tablespoons sea salt or kosher salt
  • 1/4 cup paprika
  • 2 tablespoons cayenne pepper
  • 1 tablespoon dry oregano
  • 1 tablespoon thyme
  • 1 tablespoon fennel seed
  • 1 tablespoon black pepper
  • 1 tablespoon white pepper
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
Creamy Horseradish Sauce
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons prepared horseradish
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon green onions, finely minced
  • 1/2 teaspoon sea salt or kosher salt
Preparation
  1. Heat a cast iron skillet until very hot, in a well ventilated area.
  2. Brush steaks with olive oil.
  3. Coat each side of the steaks with 1 teaspoon of blackening seasoning.
  4. Place steaks in the iron skillet, flipping steaks halfway through cooking. To cook a 1-inch-thick steak medium rare, cook about 4 minutes on first side and 3 minutes on other side.
  5. Spoon 2 tablespoons of Creamy Horseradish Sauce on each plate before topping with the cooked steak.
  6. Blackening Seasoning - Yield 1 cup -Combine all ingredients and mix well.
  7. Creamy Horseradish Sauce - Yield 1 cup -Combine all ingredients and mix well.
Serves

4

SOURCE: Omaha Steaks

Pasta 10 August 2015

Big Flavor, Little Time

(Family Features) You don’t have to be a master chef to create great meals that your family will love. Simple yet flavorful and warming dishes are the perfect solution for busy cooks with hungry families to feed.

Using high-quality ingredients helps guarantee you’re serving meals you can be proud of, even when you’re short on time. For delicious dinners, look for ingredients such as Hunt’s® tomatoes and KRAFT® Parmesan cheese. Hunt’s diced, stewed and whole tomatoes are peeled using only steam and their sauce is 100 percent natural with no preservatives.

Ranging from a Latin-inspired Chorizo Bolognese to easy Italian lasagna in a skillet, these recipes combine carefully chosen ingredients, so you can serve meals rich with flavor and quality.

Look for more great recipe ideas at Hunts.com.

chicken parmesan

 Easy Chicken Parmesan

  • 1 can (15 ounces) Hunt’s Tomato Sauce
  • 1 can (14.5 ounces) Hunt’s Diced Tomatoes with Basil, Garlic and Oregano, undrained
  • 6 tablespoons KRAFT® Grated Parmesan Cheese, divided
  • 6 small boneless skinless chicken breasts (6 breasts = 1 1/2 pounds)
  • 3/4 pound spaghetti, uncooked
  • 1 1/2 cups KRAFT Shredded Mozzarella Cheese
  1. Heat oven to 375°F.
  2. Pour tomato sauce and undrained tomatoes into 13-inch-by-9-inch baking dish. Stir in 1/4 cup (4 tablespoons) Parmesan. Add chicken; turn to coat evenly both sides of each breast with sauce. Cover.
  3. Bake 30 minutes or until chicken is done (165°F). Meanwhile, cook spaghetti as directed on package, omitting salt.
  4. Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted.
  5. Drain spaghetti. Serve topped with chicken and sauce.
Preparation Time

10 minutes

Total Time

45 minutes

Serves

6

spaghetti and meat balls

Classic Spaghetti and Parmesan Meatballs

  • 1 pound ground round beef (85 percent lean)
  • 3/4 cup KRAFT® Grated Parmesan Cheese, divided
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • 1 egg, slightly beaten
  • 1 tablespoon finely chopped garlic, divided
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 3/4 cup finely chopped yellow onion
  • 1 can (14.5 ounces) Hunt’s® Diced Tomatoes, undrained
  • 2 cups Hunt’s Tomato Sauce
  • 1/4 cup chopped fresh basil
  • 1 tablespoon granulated sugar
  • 12 ounces dry spaghetti, uncooked
  1. Preheat oven to 375°F.
  2. Combine beef, 1/2 cup Parmesan cheese, parsley, egg, 1 teaspoon garlic and salt in medium bowl. Divide mixture into 12 portions; shape into meatballs and place on aluminum foil-lined shallow baking pan. Bake 15 minutes or until done (160°F).
  3. Heat oil in large skillet over medium-high heat. Add onion; cook 4 minutes or until tender, stirring occasionally. Add remaining 2 teaspoons garlic, cook 1 minute more or until fragrant. Stir in undrained tomatoes, tomato sauce, remaining 1/4 cup Parmesan cheese, basil and sugar. Bring to a boil.
  4. Add meatballs to sauce; gently stir to coat. Reduce heat and simmer 10 minutes or until sauce has thickened slightly, stirring occasionally.
  5. Meanwhile, cook spaghetti according to package directions. Drain spaghetti; top with sauce and meatballs. Top with extra KRAFT Grated Parmesan Cheese, if desired.
Preparation Time

40 minutes

Total Time

55 minutes

Serves

6

Chorizo Bolognese

Chorizo Bolognese

  • 8 ounces dry fettuccine pasta, uncooked
  • 1/2 pound ground chuck beef (80 percent lean)
  • 6 ounces fresh pork chorizo (Mexican-style)
  • 1/4 teaspoon adobo seasoning blend
  • 1/4 teaspoon ground black pepper
  • 1/2 cup chopped yellow onion
  • 1/4 cup sliced stuffed green olives
  • 1 can (15 ounces) Hunt’s® Tomato Sauce KRAFT® Grated Parmesan Cheese (optional)
  1. Cook pasta according to package directions, omitting salt.
  2. Meanwhile, heat large skillet over medium-high heat. Add beef, chorizo, adobo seasoning and pepper to skillet; cook 3 minutes or until meat begins to brown, stirring once.
  3. Add onion and olives; cook 2–3 minutes more or until meat is crumbled and no longer pink. Drain.
  4. Stir in tomato sauce; reduce heat and simmer 5–7 minutes, stirring occasionally. Serve sauce over pasta.
  5. Sprinkle with KRAFT Grated Parmesan Cheese, if desired.
Preparation Time

25 minutes

Total Time

25 minutes

Serves

6

Classic Skillet Lasagna

Classic Skillet Lasagna

  • 8 ounces dry bowtie (farfalle) pasta, uncooked
  • 1 cup part-skim ricotta cheese
  • 1/3 cup KRAFT® Grated Parmesan Cheese
  • 2 tablespoons water
  • 1/4 teaspoon ground black pepper
  • 12 ounces Italian pork sausage
  • 1/3 cup chopped yellow onion
  • 2 cans (14.5 ounces each) or 1 can (28 ounces) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, undrained
  • 1 can (6 ounces) Hunt’s Tomato Paste
  • 1 1/2 cups shredded part- skim mozzarella cheese, divided.
  1. Cook pasta according to package directions, omitting salt.
  2. Meanwhile, combine ricotta cheese, Parmesan cheese, water and pepper in small bowl; set aside.
  3. Heat large skillet over medium-high heat. Add sausage and onion; cook 3–5 minutes or until sausage is crumbled and onion is tender, stirring occasionally. Drain.
  4. Add tomatoes (undrained), tomato paste, 3/4 cup mozzarella cheese and cooked pasta to skillet; stir to combine.
  5. Dollop spoonfuls of ricotta mixture on top of pasta mixture. Sprinkle with remaining mozzarella cheese.
  6. Reduce heat to low; cover and cook 2–3 minutes or until ricotta mixture is hot and mozzarella cheese melts.
Preparation Time

30 minutes

Total Time

30 minutes

Serves

6

SOURCE: Hunts

Soups 10 August 2015

Pepperoni Pizza Soup

Ingredients
  • 2 (10.75-ounce) cans condensed tomato soup
  • 3 cups water
  • 2 cloves garlic, minced
  • 11/2 cups dried elbow macaroni (or other short dried pasta such as ditalini or alphabets)
  • 2 green onions, sliced
  • 2 teaspoons dried oregano, crushed
  • 1/3 cup diced pepperoni
  • 1 cup shredded mozzarella cheese (4 ounces)
  • 1 cup shredded cheddar cheese (4 ounces)
  • dried oregano
Preparation
  1. Preheat broiler.
  2. In large pan put soup, water, and garlic; bring to a boil over high heat. Stir in macaroni, green onion, oregano, and pepperoni; cook for 6 to 8 minutes or until macaroni is almost done.
  3. Pour soup into 4 oven-proof bowls. Top each with 1/4 cup mozzarella cheese, 1/4 cup cheddar cheese, and some oregano. Broil for 3 to 5 minutes or until cheese is bubbly and lightly browned.
  4. Or serve soup in a small round, crusty loaf of bread. Cut top off bread and scoop out insides. Fill with soup, top with cheeses, and broil as directed above. Try different "toppings" as well, such as mushrooms, onions, and sausage.
Preparation Time

15 minutes

Cook Time

6 minutes Broil: 3 minutes

Serves

Makes 4 servings

Source Meredith Corporation

Main Dishes 10 August 2015

Five Star Meals From Your Kitchen

Pan Sautéed Chicken With Vegetables and Herbs
Butternut Squash Soup With Sage
Butter and Herb Salmon Cakes
Four-Cheese Potato-Stuffed Mushrooms

(Family Features) - In the restaurant world, professional chefs can afford to spend hours on their culinary creations. When they come home after a long day, however, even the most passionate cooks tend to relish a few cooking shortcuts. From simple recipes to pantry essentials, there are a variety of tips and tricks that home cooks can add to their repertoire, too.

Timesaving products, such as prepared stock and mashed potatoes, allow home cooks to replicate restaurant-quality dishes without spending all day over a hot stove. Here are a few recipes that are easy to prepare, but rich with flavor.

For an elegant main course, try Pan Sautéed Chicken With Vegetables and Herbs. This moist, flavorful dish gets its richness from Swanson chicken stock. Or trade in the traditional salmon filet for savory Butter and Herb Salmon Cakes. Made with cayenne, tarragon, garlic and Idahoan Butter and Herb Mashed Potatoes, these cakes are a cinch to prepare, but friends and family will think you ordered in.

Butternut Squash Soup With Sage is a show-stopping first course that is accented with the flavors of sweet apples and sage. For an appetizer that will please a crowd, try Four-Cheese Potato-Stuffed Mushrooms.

For more easy entertaining recipes, visit www.swansonstock.com and www.idahoan.com.

Pan Sauteed Chicken with Vegetables and Herbs

Pan Sautéed Chicken With Vegetables and Herbs

Ingredients
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon paprika
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 4 bone-in chicken breast halves
  • 2 small red onions, cut into quarters
  • 1 pound new potatoes, cut into quarters
  • 8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1 inch
  • 1 1/2 cups Swanson chicken stock
  • 3 tablespoons lemon juice
  • 1 tablespoon chopped fresh oregano leaves
  • 1 tablespoon chopped fresh thyme leaves
Preparation
  1. Heat oven to 350°F. Combine black pepper, paprika and flour in small bowl. Coat chicken with flour mixture.
  2. Heat the oil in 12-inch oven-safe skillet over medium-high heat. Add chicken and cook until it's well browned on all sides. Remove chicken from skillet.
  3. Add onions and potatoes to skillet and cook for 5 minutes. Add carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
  4. Bake at 350°F for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.
Preparation Time

20 minutes

Cook Time

1 hour

Serves

Servings 4

Butternut Squash Soup With Sage

Butternut Squash Soup With Sage

Ingredients
  • 1 tablespoon vegetable oil
  • 2 1/2 pounds butternut squash, peeled and seeded and cut into 1-inch cubes
  • 2 medium Granny Smith apples, cored and sliced
  • 1 large onion, chopped
  • 1 tablespoon sugar
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 3 cups Swanson chicken broth (regular, Natural Goodness or Certified Organic)
  • 1 tablespoon butter OR margarine
  • 12 fresh sage leaves
Preparation
  1. Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and cayenne pepper. Cook and stir 2 minutes.
  2. Add broth. Heat to a boil. Cook over low heat 10 minutes or until squash is tender.
  3. Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.
  4. Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.
Preparation Time

20 minutes

Cook Time

25 minutes

Serves

Servings 4

Butter and Herb Salmon Cakes

Butter and Herb Salmon Cakes

Ingredients
  • 4 cups water
  • 1 1/2 lemons
  • 1 10 to 12-ounce salmon filet
  • 1/3 cup celery, finely diced
  • 1/3 cup onion, finely diced
  • 3 teaspoons mayonnaise
  • Pinch of cayenne pepper
  • 3/4 teaspoon tarragon
  • 1/2 teaspoon garlic
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 4-ounce pouch Idahoan Butter and Herb Mashed Potatoes, dry
  • Canola oil
Preparation
  1. In a medium pot, boil 4 cups water with the juice of the lemons, placing one lemon half in the water. Reduce heat to a simmering boil. Poach salmon filet in water by cooking, covered, for 7 to 10 minutes, or until done. Remove with spatula. Set aside to cool.
  2. When salmon is cool, combine with celery, onion, mayonnaise, cayenne, tarragon, garlic, dry mustard, salt and black pepper in large bowl and mix well. Add dry potatoes slowly while mixing until everything is moist.
  3. Form patties and cook in preheated canola oil in a large skillet on medium-high heat until both sides are brown (3 minutes per side).
  4. Serve hot.
Preparation Time

15 Minutes

Cook Time

15 Minutes

Serves

Servings 6

Four-Cheese Potato-Stuffed Meatballs

Four-Cheese Potato-Stuffed Mushrooms

Ingredients
  • 1 4-ounce package Idahoan Four Cheese Mashed Potatoes
  • 12 large mushrooms or 18 medium mushrooms
  • 3 tablespoons butter, margarine or olive oil
  • 3 tablespoons chopped chives
  • 3/4 teaspoon salt
Preparation
  1. Preheat oven to 450°F.
  2. Prepare potatoes as package directs.
  3. Remove stems from mushrooms; chop stems and set aside. Carefully scoop out center of each mushroom cap with a spoon, leaving 1/2-inch shell.
  4. Melt butter in 10-inch skillet over medium heat. Add chopped mushroom stems and cook 3 minutes or until tender. Remove from heat and stir in mashed potatoes, 2 tablespoons chives and salt.
  5. Fill each mushroom cap with potato mixture, mounding it slightly. Bake 10 minutes or until potatoes are lightly golden. Sprinkle mushrooms with remaining 1 tablespoon chives.
Preparation Time

15 minutes

Cook Time

15 minutes

Serves

Servings 12

Source

Swanson Broth
Idahoan Potatoes

Ethnic 07 August 2015

Mexican Lasagna

 
Ingredients
  • 1 can (10 3/4 ounces) Campbell's Condensed Cheddar Cheese Soup
  • 1/4 cup milk
  • 1 package (about 1 ounce) fajita seasoning mix
  • 1 pound ground beef
  • 1 can (10 3/4 ounces) Campbell's Condensed Golden Mushroom Soup
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons dried oregano leaves, crushed
  • 12 corn tortillas (5-to 6- inch)
  • Chopped tomatoes (optional)
  • Sliced green onions (optional)
Preparation
  1. Stir cheese soup, milk and half the fajita seasoning in medium bowl until mixture is smooth.
  2. Cook beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
  3. Stir mushroom soup, water, chili powder, oregano and remaining fajita seasoning in skillet and heat to a boil. Reduce heat to low. Cook for 5 minutes. Remove skillet from heat.
  4. Place 3 tortillas in the bottom of a 2-quart shallow baking dish, overlapping slightly. Spread 1 cup beef mixture over the tortillas. Repeat layers twice. Top with remaining tortillas. Spread the cheese soup mixture over the tortillas.
  5. Bake at 350°F. for 30 minutes or until hot and bubbling. Let stand for 10 minutes. Sprinkle with the tomatoes and onions, if desired.
Preparation Time

20 minutes

Bake Time

30 minutes

Standing Time

10 minutes

Serves

Makes 6 servings

Source Campbell's

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

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