(Family Features) Romeo and Juliet. Antony and Cleopatra. Lamb and Potatoes (or Mint or Feta). The list of American lamb’s great loves goes on and on. This luscious protein entices any side or ingredient it touches.
A truly versatile meat in terms of texture and flavor, American lamb is an excellent choice for the cook who wants to spice things up, both literally and figuratively.
From a classic Rack of Lamb and rich Lamb Shank Osso Buco to Grilled Lamb and Feta Burgers, there are many reasons (and ways) to enjoy lamb. Take lamb’s versatility to the next level by pairing it with longtime loves like potatoes and pomegranates, but with little twists to give it a fresh taste.
As a delicious and nutrient-rich food, American lamb is a natural choice. There is a cut, loin or chop to tempt taste buds and spark culinary excitement for a romantic dinner for two or simply a gathering with friends. If you’re feeling adventurous, try out these six enticing couplings of American lamb and other favorite foods. For more tantalizing recipes, visit AmericanLamb.com.
1. Lamb and Pomegranates
Some say pomegranate seeds are the rubies of the orchard, so it’s only fitting that lamb is often adorned by one of nature’s precious gems. Think of pomegranate as the yin to the lamb’s yang. Its tart, clean flavor balances the richness of luxurious lamb dishes such as this Braised Lamb Shank with Pomegranates and Fennel.
2. Lamb and Rosemary
Lamb and mint have been bedfellows for centuries. However, there’s another herb that matches up well with lamb – rosemary. The fragrant woody aroma of rosemary infused into a grilled leg of lamb alongside charred lemons is what dreams (and dinners) are made of.
3. Lamb and Potatoes
A classic Irish love story with an American twist. The humble potato is drawn to the ever-mysterious cut of lamb, and the rest is history. Think American Lamb Chops and Fingerling Potatoes or Irish Stew. You’ll never go wrong with Shepherd’s Pie, and this one gets an added kick from horseradish.
4. Lamb and Pasta
Ground lamb is experiencing a renaissance in American cuisine. It’s one of those chameleon foods that can transform itself from a juicy burger to a flavorful ragu, and pasta is its ideal companion. Create your own “Lady and the Tramp” crossed with “Casablanca” moment with this Northern African-inspired riff on spaghetti and meatballs featuring Merguez Sausage prepared with American lamb.
5. Lamb and Garam Masala
There are some pairings that can create some serious heat in the kitchen. Take garam masala for example. “Garam” means hot or heating and “masala” means spice blend. Rub this popular blend, which often contains black pepper, cinnamon, cumin, fennel and more, onto a rack of lamb ribs before it hits the oven. Slather individual chops in a velvety bath like this Indian Coconut Feenugreek Sauce.
6. Lamb and Red Wine
Red wine pairs with lamb in many ways. Loin chops, roast or ribs, there isn’t a cut of lamb that doesn’t pair well with red wine. As an ingredient, red wine provides acidity to perfectly complement the lamb. The hardest part of this recipe is opening the bottle of wine.
Source: American Lamb Board
(Family Features) Potatoes are the top food eaten alongside grilled main dishes, according to the NPD Group, so why not put potatoes on the grill too? Try grilling thick potato planks, skewered potato chunks, or colorful halved fingerlings in a zesty rub like these Flame-Licked Fingerlings, created by award-winning cookbook authors Karen Adler and Judith Fertig, also known as the “BBQ Queens.”
“A lot of people don’t know you can grill potatoes,” said the BBQ Queens. “They’re sturdy enough to hold up well on the grill, versatile enough to grill in many different ways and the nutritional boost is a welcome addition to any meal.”
In fact, one medium-size (5.3 ounce) potato has no fat, sodium or cholesterol, provides 45 percent of your daily value of vitamin C, and has more potassium than a banana. Plus, cooking potato side dishes on the grill helps to minimize clean-up, and doesn’t require the heat of an oven during the warmer months.
Visit www.potatogoodness.com to find more recipe ideas for putting potatoes on the grill, including a colorful Grilled Potato Bake which incorporates multiple potato types for a flavorful side dish. You can also sign-up to receive a new recipe in your email in-box each week.
Flame-Licked Fingerling Potatoes with Spud Rub
Created by The BBQ Queens for the U.S. Potato Board
Makes: 4 side dish servings
- 1 tablespoon onion powder
- 2 teaspoons lemon pepper
- 1 ½ teaspoons paprika
- 1 ½ teaspoons smoked paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1 pound fingerling potato mix
- 2 teaspoons olive oil
- 1 tablespoon Spud Rub
- For the rub, combine all ingredients in a glass jar, close the lid and shake to blend. Store at room temperature.
- Prepare a medium-hot fire in your grill.
- Place the potatoes in a bowl, drizzle with the olive oil and sprinkle with Spud Rub. Toss to coat.
- Place the potatoes on the grill rack or in grill basket directly over the heat and close the grill lid. After 3 to 4 minutes, open the lid and toss the potatoes or turn the basket. Close the lid again and repeat the process for 12 to 15 minutes or until potatoes are tender when pierced with a fork.
Serving tip: Serve the grilled fingerlings on a platter alongside a bowl of Spud Rub Dip. To make Spud Rub Dip, combine 1/2 cup prepared buttermilk or ranch-style dressing and 1 teaspoon Spud Rub in small bowl. Stir to blend. Refrigerate until ready to serve.
Nutritional information per serving: Calories: 110, Fat: 2.5g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 125mg, Carbohydrates: 20g, Fiber: 1g, Sugars: 0g, Protein: 3g, Vitamin A: 2%, Vitamin C: 40%, Calcium: 0%, Iron: 6%, Potassium: 6mg.
(Family Features) Holidays are a time filled with family, friends and — perhaps most importantly — feasts. Traditional holiday menu items have the power to evoke warm memories of holidays past while continuing to bring people together year after year. For many, the center of that coveted holiday table would not be complete without a sweet and savory spiral-sliced ham.
But what kind of holiday spread would it be without a plethora of delicious side dishes to accompany and complement the meal? Whether you prefer ham with notes of honey, nuts or fruit, make sure your dinner table boasts a variety of options that enhance its delectable flavor. Look for recipes that incorporate both traditional and unexpected ingredients for a holiday menu makeover. Doing so will keep guests pleased with familiar favorites, yet pleasantly surprised with the new variations.
Savory side selections
If you’re looking for a savory side that spotlights the distinct flavors of the season, butternut squash is an excellent choice. White Beans with Bacon and Butternut Squash is a perfect blend of savory, sweet and salty. Serve it alongside your favorite Smithfield ham — Honey, Caramel Apple or Pecan Praline glazed — for a true taste of tradition. For more great recipes, visit www.smithfield.com.
A potato dish is also a must for many holiday spreads. Break away from mundane mashed potatoes and gravy with this recipe for Smashed Bacon Ranch Potatoes. Family and friends will line up for seconds when they get a taste of the ranch dressing and smoky bacon combination. Or, try this recipe for Green Bean Corn Casserole for another new twist on a classic holiday favorite.
3 ways to make ham leftovers delectable
For many, the best part of the holiday meal awaits them in the fridge the next day. If you find yourself with a kitchen still stocked for a holiday feast, here are some easy ways to turn delicious ham into a flavorful meal with just a few extra ingredients:
Pizza: Nothing pleases a child — or a parent for that matter — more than pizza. Simply place marinara sauce, cheese and cubed ham atop broiled French bread or English muffins for a crunchy post-holiday lunch.
Pasta salad: Whip up a cool classic you can nibble on all week long. Prepare your favorite whole-wheat noodles, then mix in cubed ham, your favorite cheeses, diced tomatoes, spinach and a generous pour of creamy Italian dressing. It’s an easy meal in just minutes.
Sandwiches: Take standard ham and cheese sandwiches to new levels with uneaten goodies from your cheese platter. Fill leftover artisan rolls from your holiday fare with sliced ham. Experiment with your favorite cheeses — Gouda, Gruyere or Roquefort — and place on the grill for a gooey, crunchy bite.
Holiday Spiral Sliced Ham with Honey Glaze
Cook time: 10 to 12 minutes per pound
Yield: 14 servings
- 1 Smithfield Spiral Sliced Ham with Honey Glaze
- Preheat oven to 325°F.
- Remove packaging; reserve liquid. Place ham cut-side down on large sheet of foil in roasting pan, pour reserved liquid over ham and wrap completely with foil. Warm ham in oven for 10 to 12 minutes per pound. Do not overheat.
- After removing from oven, let sit for 5 minutes before glazing. Heat glaze packet for 15 seconds in microwave. Glaze is hot, so be careful when opening packet. Holding packet with towel or oven mitt, cut corner off packet and pour glaze into bowl. Stir well and spoon over ham. Let glazed ham sit for 5 minutes before serving to allow glaze to melt over ham.
Smashed Bacon Ranch Potatoes
Cook time: 20 minutes
Yield: 4 servings
- 1 1/2 pounds Yukon gold potatoes, cut into 1 1/2-inch pieces
- 4 to 6 slices Smithfield Naturally Hickory Smoked Bacon
- 1/4 cup bottled ranch dressing
- 2 tablespoons buttermilk or whole milk
- 1 tablespoon white wine vinegar
- Salt and pepper
- Cook potatoes in boiling, salted water until very tender, 15 to 20 minutes. Drain; return to saucepan and mash coarsely. Cook bacon in a large heavy skillet over medium heat until browned; drain and crumble. Pour off drippings from skillet, leaving clinging particles in skillet. Add potatoes, salad dressing, buttermilk and vinegar to skillet; stir until well blended. Cook, stirring constantly, until hot. Add salt and pepper to taste.
White Beans with Bacon and Butternut Squash
Cook time: 30 minutes
Yield: 4 servings
- 2 tablespoons olive oil
- 4 slices Smithfield bacon, chopped
- 1 pound diced butternut squash
- 1/2 cup onion, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon curry powder
- 1/2 cup chicken stock
- 2 cans cannellini beans, drained and rinsed
- 2 cups fresh spinach, stems removed and chopped
- Heat olive oil in large skillet over medium heat. Add bacon to skillet and cook for 5 to 7 minutes or until crumbly; remove from skillet, drain on paper towels and reserve 2 tablespoons of drippings in skillet. Add butternut squash, onion, salt, pepper, nutmeg and curry powder to the skillet; saute for 5 minutes; add chicken broth to the skillet, reduce heat to medium low, cover and cook for 5 additional minutes or until butternut squash is tender. Add beans and spinach to the skillet and cook for 3 minutes or until all vegetables are heated through. Sprinkle with reserved bacon.
Green Bean Corn Casserole
Cook time: 50 minutes
Yield: 8 servings
- 1 bag frozen French-style green beans
- 1 cup celery, chopped
- 1/2 cup sour cream
- 1 can cream of celery soup
- 1 can corn, drained
- 1 green pepper, chopped
- 1/2 cup cheddar cheese, grated (or more)
- 1 sleeve butter crackers, finely crushed
- 3 tablespoons melted butter
- Preheat oven to 350°F. In large mixing bowl, combine first 7 ingredients and place in prepared 13-inch by 9-inch casserole dish. Combine crushed butter crackers and melted butter and spread over top of casserole. Bake for 45 minutes or until hot and bubbly.
Note: Add 1 cup diced ham and 1 cup shredded cooked chicken to this recipe to make it a main dish.
(Family Features) Sweaters and scarves aren’t the only ways to brace yourself against blustery weather. There’s no time like winter to putter in the kitchen, where the cozy heat from the stove and the aromas of mouthwatering dishes can warm you from the inside out.
Rich, hearty stews and creamy casseroles are perfect for winter dinners, but when you’re craving something other than traditional comfort food, there are plenty of other options that will chase away the chill, such as a glass of Pinot Noir.
These three dishes feature common proteins – chicken, beef and fish – in preparations that make it easy to reimagine your winter weather menu. Find more recipes and ideas for warming up this winter at culinary.net.
Fruit Juice and Fish Fillets
The temperatures may be falling, but you can still fire up the grill and fill up your plate with a tasty recipe like this Grilled Citrus Rosemary Catfish, which combines sweet juices for a citrus sauce that coats grilled catfish. Find more main dish recipes including catfish at uscatfish.com.
Grilled Citrus Rosemary Catfish
Recipe courtesy of The Catfish Institute
- 1 lime, juice and zest only
- 1 lemon, zest only
- 1 orange, zest only
- 6 ounces pineapple juice
- 1/2 cup brown sugar
- 1 tablespoon fresh rosemary, chopped
- 1/4 teaspoon salt
- 4 U.S. farm-raised catfish fillets
- 2 lemons
- salt, to taste
- freshly ground black pepper, to taste
- Heat grill.
- To make citrus sauce: In small saucepan, combine all sauce ingredients. Bring to boil; reduce heat and simmer 5 minutes.
- To make catfish: Place catfish in shallow dish and squeeze 1/2 fresh lemon over each fillet. Sprinkle with salt and pepper. Let rest 5 minutes.
- Grill catfish fillets, skin-side-up, 3-4 minutes. Flip over and grill 2-3 more minutes.
- Transfer catfish to serving plates and spoon warmed citrus sauce over fillets.
A Cold-Weather Solution
While it can be a challenge, there are several ways to pair food and wine appropriately during winter, despite bitter weather. A warm, comforting dish, like Roasted Chicken with Salsa Verde from James Beard award-winning chef Jonathan Waxman, combines well with rosé during the cold season. One reasonably priced wine that matches chicken well is Angeline California Rosé of Pinot Noir. The crisp flavors of light red fruits combine with the herbs accompanying the chicken. It’ll also complement the many other flavors of winter, when an array of dishes hit the table and challenge hosts to find the right wine to serve.
For more wines that work well in wintertime, visit angelinewinery.com.
Chicken and Salsa Verde
Recipe courtesy of chef Jonathan Waxman
- 1 fresh free-range organic chicken (4 pounds)
- sea salt, to taste
- freshly ground black pepper, to taste
- 1/4 cup extra-virgin olive oil
- 1 lemon
- 1/4 cup capers in salt
- 4 anchovy filets
- 3 cloves garlic
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped arugula
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped tarragon
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh sage
- 1 cup extra-virgin olive oil
- 1/4 teaspoon sea salt
- To make chicken: Heat oven to 450° F.
- Wash chicken in hot water. Dry with paper towels.
- Using kitchen shears, cut out backbone of chicken and remove any fat (this can be added to chicken stock). Using heavy chef’s knife, cut out breastbone. Season halves with sea salt and black pepper.
- Place chicken halves, skin side up, on two sizzle platters and dab with olive oil. Cut lemon in half and place 1 half, cut side down, next to chicken on each platter.
- Roast chicken 35 minutes, basting every 10 minutes. When done, remove chicken to platter and pour off excess fat. Cut each breast in half and cut the thigh from the leg. Serve with salsa verde (recipe below) and garnish with roasted lemon.
- To make salsa verde: Soak capers in cold water 1 hour then drain.
- Soak anchovies in cold water 15 minutes then pat dry and remove bones.
- Using mortar and pestle, smash capers, anchovies and garlic, until smooth, then transfer to large bowl.
- Add all herbs and olive oil.
- Season with sea salt.
Pair each serving with Angeline California Rosé of Pinot Noir.
Whole and Hearty
A hearty meat-and-potatoes meal is a sure way to warm up on a cold winter night. This heart-healthy, one-dish meal is made with lean top round beef, lots of vegetables and a spicy herb mixture. Find more healthy main dish ideas at health.gov.
Black Skillet Beef with Greens and Red Potatoes
Recipe courtesy of the USDA
- 1 pound top round beef
- 1 tablespoon paprika
- 1 1/2 teaspoons oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper
- 1/8 teaspoon dry mustard
- nonstick spray
- 8 red-skinned potatoes, halved
- 3 cups onion, finely chopped
- 2 cups beef broth
- 2 large garlic cloves, minced
- 2 large carrots, peeled and cut into 2 1/2-inch strips
- 2 bunches (1/2 pound each) mustard, kale or turnip greens, stems removed, coarsely torn
- Partially freeze beef. Thinly slice across grain into strips 1/8-inch thick and 3 inches wide. Trim away visible fat.
- Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper and dry mustard. Coat strips of meat with spice mixture.
- Spray large, heavy skillet with nonstick spray. Heat pan over high heat.
- Add meat; cook, stirring constantly, 5 minutes.
- Add potatoes, onion, broth and garlic. Cook over medium heat, covered, 20 minutes.
- Stir in carrots; lay greens over top and cook, covered, until carrots are tender, about 15 minutes.
- Serve in large serving bowl with crusty bread for dunking.
Photo courtesy of Getty Images (fish photo and beef stew photo)
Endless possibilities with potatoes
(Family Features) Delicious and nutritious, it’s no wonder potatoes are a menu staple for many. Everyone craves meal variety, and potatoes offer a perfect canvas to inspire new flavor exploration so you can enjoy something different every day. From russets, reds, yellows, whites and purples to petites, fingerlings and more, there are multiple varieties to keep dishes interesting.
You might be used to preparing this kitchen staple mashed, baked or fried, but these inventive recipes show how easy it is to incorporate flavors and techniques to create new potato dishes for any meal of the day in 30 minutes or less.
Find more meal ideas featuring a variety of potato preparations at PotatoGoodness.com/explore.
Fiesta Potato Smashers
Prep time: 5 minutes
Cook time: 30 minutes
- 5 small yellow potatoes
- 5 small red potatoes or potato of your choice
- 1 pint sweet mini peppers (red, orange and yellow)
- cooking spray
- 4 tablespoons fat-free sour cream or fat-free Greek yogurt (optional)
- 8 sprigs cilantro, picked from stems
- salt, to taste
- chili powder, to taste
- freshly ground pepper, to taste
- Place whole potatoes into microwave-safe, covered dish.
- Microwave on high 3-4 minutes.
- While potatoes are cooking, cut mini peppers into 1/4-inch slices. Spray nonstick pan with cooking spray and heat to medium. Add peppers and saute until they start to brown. Remove from pan and set aside.
- Remove potatoes from microwave and with layer of paper towels covering each potato, smash on cutting board until 1 3/4-inch thick.
- Spray saute pan with cooking spray, heat on high and add smashed potatoes. Cook 1-2 minutes until potatoes start to brown.
- On plate, place potatoes and layer with sour cream or yogurt, if desired, peppers and cilantro. Dust with salt, chili powder and pepper, to taste. Serve warm.
Nutritional information per serving: 50 calories; 350 mg sodium; 0.7% vitamin C; 1 g fiber; 1 g protein; 293 mg potassium.
Steak and Potato Tacos with Poblano Chiles
Prep time: 20 minutes
Cook time: 25 minutes
- 2 tablespoons olive oil, divided
- 1 large onion, sliced
- 2 poblano chiles, stemmed, seeded and sliced
- 12 ounces white potatoes, quartered lengthwise then cut crosswise into 1/4-inch thick slices
- 1 flank steak (12 ounces)
- garlic powder
- chili powder
- 12 corn tortillas (6 inches each)
- chopped fresh cilantro
- pico de gallo salsa
- hot sauce
- In heavy, large nonstick skillet, heat 1/2 tablespoon oil over medium-high heat. Add onion and chiles and saute until tender, about 10 minutes.
- Transfer onion mixture to bowl. In same skillet, heat 1 tablespoon oil over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.
- Sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. In heavy, large skillet, heat remaining oil over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.
- While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.
- Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro.
Serve with pico de gallo and/or hot sauce.
Nutritional information per serving: 167.9 calories; 6.3 g fat; 13 mg cholesterol; 19.1 mg sodium; 6.8% vitamin C; 20.9 g carbohydrates; 2.5 g fiber; 7.1 g protein; 147.4 mg potassium.
Potato Prosciutto Waffles
Prep time: 20 minutes
Cook time: 5 minutes
- 1/4 pound thinly sliced prosciutto
- 3 medium russet potatoes (or 3 cups mashed potatoes)
- 1 teaspoon salt, plus additional for salting water
- 1/2 cup milk
- 1/3 cup unsalted butter, melted
- 2 large eggs, beaten
- 1/2 cup shredded Parmesan cheese
- 1 tablespoon fresh thyme
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon black pepper
- Heat oven to 400° F.
- Line baking sheet with parchment paper and evenly lay prosciutto on paper. Bake 10-15 minutes until prosciutto is crispy. Remove from oven and allow to cool.
- Peel and cube potatoes. Place in pot of salted water and bring to boil over high heat. Once boiling, reduce heat to rapid simmer and cook until potatoes are fork tender, about 10 minutes. Strain potatoes from water and transfer to large bowl. Mash potatoes with fork or potato masher.
- Add milk, butter, eggs, cheese and thyme to potatoes. Stir to combine.
- In separate bowl, combine flour, baking powder, 1 teaspoon salt and pepper. Add to potato mixture and stir until just combined. Crumble prosciutto and fold it into batter.
- Heat waffle iron. If required, grease with cooking spray.
- Spoon about 1 cup batter onto waffle iron and cook according to iron’s instructions until waffles are golden, about 4 minutes. Keep waffles warm in 200 F oven until all waffles are cooked and ready to serve.
- Serve with touch of butter, sour cream or poached or fried egg.
Nutritional information per serving: 332 calories; 16 g fat; 109 mg cholesterol; 1,138 mg sodium; 13% vitamin C; 32 g carbohydrates; 3 g fiber; 15 g protein; 653 mg potassium.
Source: Potatoes USA
(Family Features) With risk factors for heart disease on the rise, it has never been more important to incorporate heart-healthy meals into your family’s diet.
According to recent statistics, heart disease is the leading cause of death among women in the U.S. With this in mind, Campbell Soup Company is on a mission to help women care for their hearts. With a diverse portfolio of foods that balance great taste and nutritional value, Campbell offers nearly 100 options that meet the criteria for the American Heart Association’s® Heart-Check mark.
Caring for your heart starts in the kitchen
Creating balanced meals for the family doesn’t have to be difficult. In addition to offering heart-healthy foods, Campbell works with its culinary staff, nutrition team and trained chefs to create healthy recipes. This recipe for Sante Fe Chicken Saute is a simple, one-skillet dish that combines lean chicken breast, black beans and corn with a spicy picante kick. Or, try this recipe for Hearty Chicken and Vegetable Chowder, which features chicken paired with a flavorful combination of zucchini, corn, potatoes and cream of celery soup. And no one can resist comforting Easy Chicken Shepard’s Pie. For more easy-to-prepare and heart-healthy recipes and for nutrition information, visit www.campbellskitchen.com.
Seven steps towards a healthier heart
A strong heart starts with a healthy diet and lifestyle. According to the American Heart Association, following these seven health and behavior factors can make a huge difference in your heart’s health. For more heart-healthy tips, visit www.heart.org.
- Don’t smoke.
- Maintain a healthy weight.
- Engage in regular physical activity.
- Eat a healthy diet.
- Manage blood pressure.
- Take charge of cholesterol.
- Keep blood sugar, or glucose, at healthy levels.
- 1 tablespoon canola oil
- 1 large onion, minced (about 1 cup)
- 1 clove garlic, minced
- 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Celery Soup
- 1 cup nonfat milk
- 1 cup water
- 2 medium red potatoes, diced (about 2 cups)
- 1 large zucchini, diced (about 1 1/2 cups)
- 1 cup whole kernel corn
- 2 cups diced cooked chicken
- 2 tablespoons chopped fresh parsley
- Heat oil in 4-quart saucepan over medium-high heat. Add onion and garlic and cook for 2 minutes, stirring occasionally.
- Stir in soup, milk and water and heat to a boil. Stir in potatoes, zucchini and corn. Reduce heat to medium-low.
- Cook for 35 minutes or until potatoes are tender, stirring occasionally. Stir in chicken and parsley and cook until mixture is hot and bubbling.
- 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup
- 1 1/4 cups water
- 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon poultry seasoning, crushed
- 1 tablespoon vegetable oil
- 1 package (16 ounces) frozen mixed vegetables, thawed
- 1 cup instant mashed potato flakes
- 1 cup fat free evaporated milk
- 1/4 cup shredded 2% milk Cheddar cheese
- Heat oven to 350°F.
- Stir soup and 1/4 cup water in large bowl.
- Season chicken with 1/2 teaspoon black pepper, onion powder and poultry seasoning.
- Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook until well browned, stirring occasionally. Add chicken and vegetables to soup mixture and stir to coat.
- Spoon chicken mixture into 2-quart round casserole.
- Microwave remaining water in microwavable bowl on HIGH for 1 to 2 minutes or until hot. Add potato flakes and stir until water is absorbed. Stir in milk and remaining black pepper. Loosely cover and microwave on HIGH for 2 minutes or until mixture is hot.
- Spread potato mixture over chicken mixture. Sprinkle with cheese. Bake for 40 minutes or until chicken mixture is hot and bubbling.
1 hour 10 minutes
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 tablespoon vegetable oil
- 1 3/4 pounds skinless, boneless chicken breast halves
- 1 teaspoon minced garlic
- 4 green onions, minced (about 1/2 cup)
- 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Tomato Soup
- 1/2 cup Pace® Picante Sauce
- 1/2 cup water
- 1 can (about 15 ounces) black beans, rinsed and drained
- 1 cup whole kernel corn
- 2 tablespoons chopped fresh cilantro leaves
- Stir chili powder and cumin in small bowl. Season chicken with chili powder mixture.
- Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook for 6 minutes or until browned on both sides. Add garlic and onions and cook; stir for 1 minute.
- Stir in soup, picante sauce and water and heat to a boil. Reduce heat to medium-low. Add beans and corn. Cover and cook for 15 minutes or until chicken is cooked through.
- Sprinkle with cilantro.
(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.
- 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
- Heat oven to 350°F. Combine black pepper, paprika and flour in small bowl. Coat chicken with flour mixture.
- 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.
- 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.
- 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.
- 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
- 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.
- Add broth. Heat to a boil. Cook over low heat 10 minutes or until squash is tender.
- 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.
- 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.
- 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
- 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.
- 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.
- 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).
- Serve hot.
- 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
- Preheat oven to 450°F.
- Prepare potatoes as package directs.
- 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.
- 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.
- 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.
- 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
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon dried oregano or 1 table-spoon chopped fresh oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds (about 3 large) unpeeled russet potatoes, cut into 1/2-inch-thick slices
- Combine oil, garlic, oregano, salt and pepper in large bowl.
- Add potato slices and turn to coat. Grill potatoes for 16 to 18 minutes or until cooked through and nicely browned, turning once.
Makes 4 servings