Wednesday, August 16, 2017

Corn, Mango and Avocado Salsa

A little sweet, a little spicy, this easy and delicious corn salsa is perfect for summertime.  Bright, fresh flavors that taste fabulous together.  And it's so versatile!  Serve with chips for snacking or top grilled chicken, fish or pork with the salsa for an easy dinner idea.  Add some black beans and serve in wraps or over rice for a meat free meal.  The possibilities are endless!

I've used frozen corn here, but you can certainly take advantage of fresh corn-on-the-cob that's so plentiful right now. Grill the corn, then cut the kernels off the cob.  You'll need about 2 to 3 cups of kernels.
Recipe developed for Green Giant

Prep time: 20 minutes
Makes 4 cups

1 (12-ounce) package Green Giant Valley Fresh Steamers Niblets Corn, cooked according to package directions and cooled
1 large avocado, peeled and chopped
1 large mango, peeled and chopped
1 large tomato, chopped
1/2 cup chopped red onion
2 tablespoons lime juice
1 tablespoon Sriracha sauce (optional)
2 teaspoons honey
1/2 teaspoon salt

Combine Green Giant Corn, avocado, mango, tomato and red onion in a medium bowl. Stir in remaining ingredients. Serve immediately or chill until ready to use. Serve with chips or over grilled fish, chicken or pork.

Tip:  For added flavor, roast the corn before adding to the salsa.  Pan roast in dry nonstick skillet until lightly charred or roast in the oven at 425 degrees with a little olive oil until corn begins to char.

Monday, August 14, 2017

Grilled Gouda with Tomato and Spinach

Grilled cheese is comfort food at its finest.  Make yours even better with sweet, juicy summer tomatoes, 2 layers of melty Gouda, fresh spinach and whole grain bread.  Make this for lunch or even for a quick dinner on summer nights when you don't want to be a slave to your stove.
Recipe developed for Beemster

Prep time: 10 minutes
Cook time: 15 minutes


Ingredients:
4 slices 12-grain bread
2 cups grated Beemster Vlaskaas
4 slices tomatoes
1/2 cup baby spinach
2 tablespoons butter


Directions:
Arrange ½ cup grated Beemster on one bread slice. Top with 2 slices tomato, ¼ cup spinach, and an additional ½ cup Beemster. Place bread slice on top and press firmly.

Repeat with remaining ingredients.

Melt butter in large skillet over medium heat. Add sandwiches and cook, covered, 8 minutes until golden brown and Cheese is melted, turning once.

Saturday, July 29, 2017

Gouda & Caramelized Onion Stuffed Burgers

This beautiful, delicious, mess of a burger, could very well be one of the best things that you ever bite into!  They take a little more time to make than a regular burger, but are so worth it.  Loaded with cheese, inside and out, stuffed with sweet caramelized onions and topped with bacon...they pretty much have it all goin' on!

You can make them early in the day, or even they day before - they actually cook up better if made ahead of time. It keeps the cheese from getting too oozey (as if oozey cheese were a bad thing!)  Just keep them in the refrigerator until you're ready to cook.  Don't use lean beef for these beauties, you'll want to make your burgers with 80 to 85% lean beef for maximum juiciness.

Serve with an ice cold beer and you have the perfect summer meal!
Recipe developed for Beemster
Makes 4 Servings

Preparation: 15 minutes
Cook Time: 30 minutes

1 tablespoon olive oil
1 large sweet onion, sliced
1/2 teaspoon salt
1 1/3 pounds ground beef
1 1/4 cups shredded Beemster Vlaskaas (Gouda), divided
8 slices bacon, cooked
4 hamburger buns

Heat oil in a large skillet over medium heat and cook onion and salt for 20 minutes, stirring frequently, until onions very tender and become a deep caramel color.

Form ground beef into 8 4-inch patties. On center of 4 patties, arrange 1½ tablespoons onions and 3 tablespoons Beemster. Place remaining patties on top and press to seal edges.

Place burgers on hot grill and cook over medium heat turning once, until burgers are cooked to desired doneness.

Top with bacon and remaining Beemster and grill until cheese is melted.

Serve on buns with lettuce, tomato and any remaining caramelized onions.

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!
Recipe developed for Beemster


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!
Recipe developed for Frank's RedHot
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.


Food Stylist: Cathy Paukner