Monday, July 24, 2017

“Un-Fried” Ice Cream

Fried ice cream is a fun and delicious dessert, but a little difficult to make at home.  Here's a shortcut version of this classic Mexican dessert.  It's made with (surprise!) toasted Cream of Wheat that gives you the flavor of fried ice cream complete with the crunch.  An easy ice cream dessert that is a perfect partner for all of the beautiful summer berries that are so plentiful right now.  So simple to make you don't even need to wait for a special occasion...go ahead and make it tonight!
Recipe developed for Cream of Wheat

Prep Time: 10 minutes
Cook Time: 8 minutes
Freeze Time: 1 hour
Makes: 6 servings


1 cup uncooked Cream of Wheat Maple Brown Sugar Hot Cereal
3 cups vanilla ice cream or frozen yogurt
Caramel sauce
Fresh berries

Preheat oven to 400°F.  Spread Cream of Wheat in an even layer on baking sheet and bake 5 to 8 minutes or until golden, stirring twice.  Remove from baking sheet and cool completely.

Shape ice cream into 12 1/4-cup balls, then freeze 1 hour or until firm.  Roll ice cream balls in Cream of Wheat until evenly coated.  Freeze until ready to serve.

Arrange ice cream on serving plates. Drizzle with caramel sauce, and arrange berries on the plate. Garnish, if desired, with whipped cream.

Friday, July 21, 2017

Grilled Steak Sandwich with Smoked Gouda and Red Onion

Summertime means lazy days and nights.  We have to eat, but who wants to spend tons of time on dinner, when you could be dipping your toes in the water?!  This simple steak sandwich uses just a few ingredients, but they are flavor packed to make this sandwich extra delicious.  Smoked Gouda adds that creamy cheesiness we all love plus a delicious smokiness.  And garlic ciabatta takes it up a notch with yummy hunks of roasted garlic nestled in the bread.   All you need to do is spend a few minutes with the grill to cook the steak and onion to perfection!

Prep time: 10 minutes
Cook time: 15 minutes

1 1/2 pounds skirt steak
salt and pepper
1 large red onion, sliced
1 tablespoon olive oil
1 loaf garlic ciabatta
2 cups grated Beemster Smoked


Directions:
Season steak with salt and pepper. Brush onion with oil. Grill steak to desired doneness. Grill onion until tender.

Cut ciabatta lengthwise in half. Evenly arrange Beemster on both sides of ciabatta. Place on top rack of grill and grill until Beemster is melted.

Slice steak and arrange on bottom ciabatta and top with onion ciabatta top. Slice and serve.

Thursday, July 6, 2017

Summer Cauliflower Rice Salad

There are so many things that I love about summer, it's hard to know where to start.   Long days that end in gorgeous sunsets, moonlit nights with soft warm breezes.   Chill time with family and friends. And then there's the summer food.  If you're lucky enough to live in New Jersey like I do, there's no end to great summer food, whether it's sausage sandwiches on the boardwalk, crabs and clams that you've pulled from the bay or fresh fruits and veggies from the local farmers market.  But one thing summer food shouldn't be, is fussy.

Here's a side salad that takes full advantage of the great produce showing up a farmers markets and farm stands right now, yet it's light and fresh and so easy to pull together.  It's a great recipe to make in the morning, so it's ready to go alongside whatever you're grilling after the beach.  You can add some cut up cooked chicken or shrimp to make this a main dish too.
Recipe developed for Green Giant

Prep time: 20 minutes
6 servings

1 (12-ounce) package Green Giant® Riced Cauliflower, cooked according to package directions and cooled
1 (9-ounce) package Green Giant Valley Fresh Steamers Niblets Corn, cooked according to package directions and cooled
1 cup quartered grape tomatoes
1 medium zucchini, chopped
1/4 cup chopped red onion
1/4 cup chopped fresh basil
2 cloves garlic, chopped
2 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar

Combine Green Giant Riced Cauliflower, Green Giant Corn, tomatoes, zucchini and red onion in a large bowl. Stir in remaining ingredients. Season to taste with salt and cracked black pepper. Serve immediately or chill until ready to use. Garnish with additional basil and sprinkle with freshly grated Parmesan cheese, if desired.

Saturday, June 17, 2017

Sriracha Maple Glazed Bacon

Everything's better with bacon - including Father's Day!  And this bacon recipe is nothing short of amazing.    So you're gonna want to make this bacon and serve it with literally everything.  With only 3 ingredients and a 5 minute prep time, there's no excuse not to.  A little sweet, a little spicy and a little savory, it's a great add to a brunch menu or simply for snacking alongside a cold beer.  Make some for Father's Day tomorrow. I'm sure dad will love it!
photography by Paul Gelsobello Studio

Prep Time: 5 minutes
Cook Time: 20 minutes

Makes 12 slices

1/4 cup Frank’s RedHot Slammin’ Sriracha Sauce
1/4 cup maple syrup
1 pound thick cut bacon

Preheat oven to 350ºF.  Combine Sriracha and maple syrup and brush evenly on both sides of bacon.

Arrange bacon on baking sheet.

Bake 20 to 25 minutes or until desired doneness.

Chef's note:
Be careful not to over bake the bacon.  You want it to be chewy with a slight crispness to it.

Recipe developed for Frank's RedHot
Food Stylist: Cathy Paukner

Tuesday, June 13, 2017

Individual Taco Salads

Here's a twist on your typical taco for Taco Tuesday.  Ortega Fiesta Flats are just perfect for making individual taco salads.  They're just the right size to hold everything you need.  This recipe is super easy for weeknights  and makes dinnertime just a little more fun.  Be sure to put out lots of toppings so everyone can make their own and make it just the way they like it. We like to add sliced black olives, queso fresco and avocado to ours!

Be sure to heat the Fiesta Flats before serving so they don't fall apart when you bite into them!  To keep this simple there are plenty of options at the supermarket to keep prep time to a minimum.  Purchase items like pre shredded lettuce or cabbage, tiny grape tomatoes, canned corn or olives, pre shredded cheese.  You can even find good quality prepared guac if you don't want to slice avocados.

recipe developed for Ortega


Prep time: 
Cook time: 

Serving size: 4

Ingredients:
1 pound ground beef 
1 pouch ORTEGA® Taco Skillet Sauce 
1/4 cup ORTEGA® Salsa 
1/4 cup sour cream 
8 ORTEGA® Fiesta Flats, heated according to package directions 
4 cups shredded Romaine lettuce 
1 cup halved grape tomatoes 
1 cup corn 
1 cup shredded Mexican blend cheese 


Directions:

Brown ground beef in large skillet; drain. Add ORTEGA Taco Skillet Sauce and simmer 5 minutes.

Combine ORTEGA Salsa and sour cream; set aside.

Arrange lettuce in warmed ORTEGA Fiesta Flats. Top with ground beef, tomatoes, corn and cheese. Drizzle with salsa mixture.

Friday, May 26, 2017

Grilled Pesto Chicken with Gouda & Roasted Red Pepper

Memorial Day is right around the corner and if you're hosting you should be in full menu planning mode.   Keeping the menu simple is key to feeling like a guest at your own party.  Choose recipes with few ingredients that are simple to prepare.   So you're not a slave to the grill, have a mix of recipes for the grill and recipes that can be prepared ahead of time.  

This grilled chicken recipe has only 4 ingredients, but looks - and tastes - impressive.  Prepared pesto gives this recipe a big flavor punch and makes it easy for you to get dinner on the table in no time.
Recipe developed for Beemster

Prep Time:  5 minutes
Cook Time:  15 minutes
4 servings

4 boneless, skinless chicken breast halves
3 tablespoons refrigerated prepared pesto, divided
4 ounces roasted red pepper (about 3/4 cup)
4 ounces Beemster Paradiso Gouda, thinly sliced

Coat chicken all over with 2 tablespoons pesto.   Grill chicken 12 minutes, turning once and brushing with remaining pesto until thoroughly cooked.  Top each piece of chicken with roasted peppers and Beemster.  Grill 2 minutes or until Beemster is melted.

Tip: If you're not a fan of roasted peppers, used sliced tomatoes instead.  Tastes just as delicious, especially when they're summer Jersey tomatoes.

Serving suggestion:  Serve on Italian rolls for a hearty sandwich.


My new favorite refrigerated pesto is Rana Basil Pesto.  While it's nice to make your own, there's really no need since this pesto tastes as good as home-made.  I keep it in the fridge for a quick flavor boost in everything from pizza to pasta.  

If you can't find Rana, Buitoni is a good second choice.


are a perfect first course or accompaniment to the Pesto Chicken

Friday, May 12, 2017

Caesar Chicken Salad with Parmesan Crisps

Whether you're doing brunch, lunch or dinner for Mother's Day, this recipes fits the bill. Parmesan Cheese Crisps take this chicken salad to the next level.  They're surprisingly easy to prepare, yet they make an impressive presentation. Not to mention, they're so delicious, you're going to want to make extra for snacking!  

Equally impressive is the 15 minute prep time so you can have a delicious meal ready in no time - which leaves more time to spend with mom!
Photography by Paul Gelsobello Studio
Recipe developed for Chef's Joy


Prep Time:  15 minutes
Cook Time: 20 minutes

Makes: 4 servings

1 can Chef’s Joy Extra Virgin Olive Oil Non-Stick Cooking Spray
1/2 cup plus 2 Tbsp. shredded Parmesan cheese, divided
1/4 cup mayonnaise
2 Tbsp. lemon juice
1 tsp. Worcestershire sauce
2 cloves garlic, minced
1/2 tsp. grated lemon zest
1 lb. boneless skinless chicken breast halves, cut into 1-inch pieces
6 cups torn Romaine lettuce 

Preheat oven to 425°F.  Spray baking sheet with Chef's Joy spray.  Divide 1/2 cup Parmesan cheese into 4 2-inch circles on prepared baking sheet.  Bake 5 to 8 minutes or until cheese melts and turns golden brown.  Immediately remove from oven and cool for 1 minute.  Gently remove crisps using metal spatula and place on wire rack to cool completely.   Can be made 2 days ahead and stored at room temperature in a closed container.

Combine mayonnaise, lemon juice, Worcestershire, garlic and lemon zest in small bowl.  Remove 2 tablespoons of mixture and toss with chicken.  Stir remaining 2 tablespoons of Parmesan cheese into remaining mayonnaise mixture and toss with romaine.

Spray 12-inch skillet with Chef's Joy spray and heat skillet over medium heat.  Cook chicken 8 to 10 minutes or until lightly browned and cooked through, stirring occasionally. 


Arrange lettuce on serving platter, top with chicken and Parmesan crisps.



Tip: Make extra Parmesan crisps by doubling or even tripling the recipe.  Store in an airtight container until ready to use.  You can vary the size of the crisps as well.  Make them mini with 1/4 cup cheese and reduce baking time to 3 to 6 minutes.



food stylist: Cathy Paukner
prop stylist: Heather Bean
food stylist assistant: Lauren Dellabella