Super Bowl Recipe: Black Bean Com Salsa

Black Bean and Corn Salsa

Ingredients

2 (15 ounce) cans black beans, drained and rinsed

1 (14.5 ounce) can whole kernel corn, drained

2 (10 ounce) cans Red Gold® Petite Diced Tomatoes & Green Chilies

1 (14.5 ounce) can Red Gold® Diced Tomatoes, drained

1/2 cup chopped green onions

2 tablespoons chopped fresh cilantro

Salt and black pepper to taste

Directions

In a large bowl combine all ingredients, stir to combine.  Refrigerate for several hours or overnight to blend the flavors.  Serve with chips or crackers.

© 2005-2013 Red Gold, Inc., All Rights Reserved

 

Super Bowl Recipe: Easy Queso

World’s Best Easy Queso

Ingredients

1 (10 ounce) can Red Gold® Petite Diced Tomatoes & Green Chilies

1 pound (16 ounce) box pasteurized prepared cheese product, cubed

Directions

Microwave Method

In microwave safe bowl combine tomatoes and cheese.  Microwave on HIGH for 5 minutes or until cheese is melted; stir after 2 minutes; remove from oven and stir to combine. Serving Suggestion: Serve with hot bread sticks, tortilla chips or assorted fresh vegetables.  Add 1/2 pound browned ground beef for a variation.

Conventional Method

In large saucepan combine tomatoes and cheese. Stir over low heat until cheese melts.  For a milder flavored Queso Dip replace the Red Gold® Petite Diced Tomatoes & Green Chilies with a (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Lime Juice & Cilantro,that has been drained.

© 2005-2013 Red Gold, Inc., All Rights Reserved

 

 

Easy Recipe: Shipwreck Supper

Beef Recipe: Shipwreck Supper

Makes 4 servings

Ingredients

1 pound lean ground beef

1  package Kraft Macaroni and Cheese dinner

1 16 oz can of stewed tomatoes undrained

1  cup frozen peas

1  cup milk

1  cup Kraft shredded Low Moisture Part Skim Mozzarella cheese

Directions

Brown meat in large skillet on medium high heat; drain.

Stir in Macaroni, Cheese Sauce Mix, tomatoes, peas, and milk.

Bring to a boil.

Reduce heat to medium low, cover. Simmer for 12 minutes or until macaroni is tender.

Sprinkle with cheese.

Let stand for 5 minutes, or until cheese is melted. Or until cheese is melted.

30 minute meal Recipe: Italian-style Goulash

Italian-style Goulash

Thinly sliced zucchini coins are gently sauteed with onion, garlic and Italian seasonings then tossed with cooked ground beef and diced tomatoes only to simmer slowly before being tossed again with pasta and Parmesan cheese.

Ingredients

1 pound ground beef
1 yellow onion
1/2 green bell pepper, diced or sliced in short, thin strips
2-3 tablespoons olive oil, for sauteing
4 cloves garlic, minced
1 large zucchini, thinly sliced into coins
sea or kosher salt and fresh black pepper
1 teaspoon italian seasoning
1/2 teaspoon basil
14 ounce can diced tomatoes
8 ounces gemelli or elbow pasta
2/3 cup Romano or Parmesan cheese, grated, plus more for serving

Preparation

1. In a large skillet brown ground beef over medium heat. Remove cooked beef, set aside, drain grease.

2. Saute onion and bell pepper in two tablespoons olive oil over medium low heat until tender. Add garlic and saute until fragrant. Add zucchini, season with salt and pepper, add herbs, saute until zucchini start to soften around the edges. Add hamburger back in and tomatoes. Simmer for 15-20 minutes.

3. Meanwhile cook pasta to al dente according to package directions in plenty of salted water.

4. In a large mixing bowl toss pasta, ground beef and cheese together. Serve immediately with crusty Italian bread and extra cheese for sprinkling over top.

Credit: property of half hour meals.

Make Ahead Recipe: Bacon Wrapped Tenderloin

Bacon Wrapped Tenderloin

Ingredients

1 (1-lb.) pork tenderloin

1 teaspoon steak seasoning

3 bacon slices, cut in half crosswise 

Directions

Prep: 10 Minutes

Cook: 25 Minutes

Other: 15 Minutes

1. Preheat oven to 425°. Remove silver skin from pork tenderloin, leaving a thin layer of fat covering the pork. Sprinkle seasoning over pork. Wrap pork with bacon slices, and secure with wooden picks. Place pork on a lightly greased wire rack in an aluminum foil-lined roasting pan.

2. Bake at 425° for 25 minutes or until a meat thermometer inserted into thickest portion registers 155°. Increase oven temperature to broil. Broil 5 inches from heat 3 to 5 minutes or until bacon is crisp. Remove from oven; cover pork with foil, and let stand 10 minutes or until thermometer registers 160°.

Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning.

Credit : MARCH 2008 Southern Living Magazine. Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved

Make Ahead Recipe: Tomato, Olive,and Scallion Pizza

Make ahead pizza.
You can make and bake this cheese-free pizza a day in advance. Simply cool to room temperature, wrap in plastic wrap, and refrigerate.
Tomato, Olive,and Scallion Pizza

Serves 6
Hands-On Time 15 minutes Total Time 75 minutes
Ingredients

cornmeal for the pan
1 pound
pizza dough, thawed if frozen
2
beefsteak tomatoes (about 1 pound), thinly sliced
2
scallions, thinly sliced
1/4 cup
pitted kalamata olives, halved
2 tablespoons
olive oil
black pepper

Directions

Heat oven to 425º F. Sprinkle a rimmed baking sheet with the cornmeal. Shape the dough into a 14-inch circle and place on the prepared baking sheet.
Top the dough with the tomatoes, scallions, and olives, drizzle with the oil, and sprinkle with ¼ teaspoon pepper.
Bake until the crust is crisp, 25 to 30 minutes.

Credit:
Kate Merker
October 2009

Freeze Ahead Recipe: Tuna Noodle Casserole

Tuna Noodle Casserole
Serves 8
Butter, to grease pan
12 ounces wide egg noodles
2 tablespoons olive oil
2 cups sliced cremini mushrooms
1/3 cup minced shallots ( 2 large shallots)
4 cloves garlic, minced
1/2 cup dry white wine
3 tablespoons all-purpose flour
3 1/2 cups whole milk
3/4 cup grated Parmesan cheese
3 tablespoons capers, drained
2 5-ounce cans chunk light tuna, drained
1/2 cup sour cream
1 cup thinly-sliced kale or spinach
1 1/2 teaspoons dried thyme
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1/2 cup bread crumbs
1/2 cup finely chopped Italian parsley, to top (optional)

Preheat the oven to 375°F.
Butter a 2 1/2- or 3-quart casserole dish and set aside.

Cook the pasta until al dente in a large pot of boiling water. Drain and set aside.

In a large saucepan, heat olive oil over medium heat. Add the mushrooms and shallots, and cook for about 5 minutes, or until shallots are translucent and mushrooms are beginning to soften.
Add the garlic and continue cooking for 1 additional minute. Slowly pour in the wine, lower the heat to medium-low and cook until the liquid is reduced by half, about 3 minutes.

Add the flour to the pan and stir well to ensure all the mushrooms are coated. Increase the heat to high and slowly pour in the milk, bringing the mixture to a boil.
Reduce the heat to medium and cook, stirring to avoid sticking or clumping, until the milk begins to thicken and starts to look like more of a sauce, about 4 minutes.

In a large mixing bowl, combine the cooked pasta, Parmesan cheese, capers, tuna, sour cream, kale (or spinach), thyme, salt and pepper. Pour the creamy mushrooms sauce into the bowl and stir to coat all ingredients. Transfer the mixture to prepared casserole dish and set aside.

In a small saucepan over medium heat, melt the butter. Sprinkle in the breadcrumbs and cook until fragrant and slightly toasty, 2-3 minutes. Sprinkle the crispy breadcrumbs over the top of the casserole and bake for 20 minutes, or until the top is lightly brown. Remove from the oven and sprinkle chopped parsley on top. Serve hot. Cover and refrigerate the leftovers for up to 3 days. The casserole also freezes beautifully.

Freeze Ahead Meal: Chicken Pot Pie

Homemade Chicken Pot Pie
Author: Karrie
Prep time: 1 hour 15 mins Cook time: 45 mins Total time: 2 hours
Serves: 2 Pies

Ingredients
2 cups cooked shredded chicken (I use boneless, skinless chicken breasts roasted for one hour @350 in oven covered)
Homemade Gravy made from homemade chicken stock preferred or use (2) Campbells chicken/turkey gravy in jar

(2) Top & Bottom piece Pie Crust (I purchased pre-made ones in the tins for my freezer cooking, but you can make this homemade too)
Frozen Hashbrowns (diced) 16 oz. bag
Frozen Peas & Carrots combination 12 oz. bag
Onion, ¼ cup diced small (optional )
salt & pepper to taste

Instructions
Preheat oven to 350 degrees.
Take pie crusts out of package. If you have purchased the ones in the tins take one tin out and thaw on counter. Turn the second tin upside down as it thaws.
While that is thawing mix together in a large bowl the shredded chicken, hashbrowns, peas & carrots, onion (opt) and gravy.
Add salt & pepper to taste.
When pie crust has thawed (15 minutes usually) add pot pie ingredients into pie tin with crust.
Then take the upside down crust and gently place it on top of the pie carefully. Spread it out and pinch the two pie crusts together on the seams.
Poke a few holes with a knife or fork on top of pie.
Cover and FREEZE if you want this as a freezer meal, or place in oven at 350 degrees and cook for 35-45 minutes

Credit: Recipe is property of COPYRIGHT HAPPY MONEY SAVER © 2014 |

Freeze Ahead Recipe: Chicken Enchiladas

YIELD Makes 6 servings
Prepare this recipe then freeze it, covered.
To unfreeze take it out of the freezer and place it in the refridgerator.
Let this dish set in your fridge at least 5 hours.

Ingredients
Cook 4 boneless chicken breasts, when cooled shread.
Red Chili Sauce
2 cups enchilada sauce, divided
Vegetable oil for frying
12 (6- or 7-inch) corn tortillas
3 green onions with tops, thinly sliced
1‑1/2 cups (6 ounces) shredded Monterey Jack cheese
1 can (2-1/4 ounces) sliced pitted black olives, drained

Direction

Prepare Chicken and Red Chili Sauce. Preheat oven to 350°F. Heat half of the chili sauce in 7- to 8-inch skillet until bubbly; remove from heat. Heat 1/2 inch oil in another 7- to 8-inch skillet over medium-high heat. Place 1 tortilla in hot oil; cook 2 seconds on each side or just until limp. Drain briefly on paper towels, then dip softened tortilla into chili sauce.

Transfer sauced tortilla to a plate. Place about 1/4 cup chicken and 2 teaspoons green onions across center of tortilla; roll to enclose.
Place, seam side down, in 15X10-inch baking pan. Repeat until all tortillas are filled.
Spoon remaining chili sauce over enchiladas, making sure ends are moistened. Sprinkle with cheese. Bake, covered, 20 to 30 minutes or until hot in center. Sprinkle with olives before serving.

Beef Enchiladas
Follow directions for Chicken Enchiladas but omit chicken. Instead, crumble 1 pound lean ground beef and 1/4 pound chorizo sausage (casing removed) into large skillet; stir over medium-high heat until browned. Add 1 medium onion, chopped; 1 clove garlic, minced; and 1/4 teaspoon salt. Reduce heat to medium; cook until onion is tender. Spoon off and discard pan drippings before filling tortillas.

Credit:Copyright © 1998-2015 HowStuffWorks, a division of InfoSpace LLC.

Freeze Ahead Recipe : Sausage and Potato Pockets

These savory handheld pies are stuffed with antioxidant-rich spinach. Mushrooms provide immunity-boosting selenium, and flavor-packed chicken sausage adds a hit of lean protein.
Prepare ahead of time and freeze.
Great frozen for 5 days!!

Get the recipe.
Serves 6
Hands-On Time 30 minutes Total Time 70 minutes
Ingredients

1/2 pound
mushrooms, thinly sliced
1/2 pound
new potatoes, thinly sliced
6 ounces
fully cooked chicken sausage links, thinly sliced
2 tablespoons
olive oil
kosher salt and black pepper
1
10-ounce package frozen chopped spinach, thawed and squeezed dry
4 ounces
Gruyère or Cheddar, grated (1 cup)
1 pound
whole-grain or whole-wheat pizza dough, at room temperature
flour, for the work surface
Directions

Heat oven to 400° F. On a rimmed baking sheet, toss the mushrooms, potatoes, and sausage with the oil and ½ teaspoon each salt and pepper. Roast, tossing once, until the potatoes are tender, 20 to 25 minutes.

Let cool, transfer to a bowl, and fold in the spinach and Gruyère.
Divide the dough into 6 pieces and, on a lightly floured surface, pull and roll each into a 6-inch round.
Dividing evenly, spoon the spinach mixture onto one side of each round (about ⅔ cup per round), leaving a ½-inch border. Dot the border with water, fold the dough over to form a semicircle, and press firmly to seal; crimp, if desired.
Place the pockets on a parchment-lined baking sheet, cut several slits in each, and bake until golden brown, 20 to 25 minutes.
Credit: Charlyne Mattox
August 2011