Friday, May 22, 2015

Pork, Pepper & Onion Burgers

Take a break from ordinary burgers this Memorial Day. Ground pork gives these burgers fabulous flavor while the peppers and onion cook to perfection in a foil packet on the grill. Finish the burgers off with a little fresh mozz, grab an ice cold beer and you're good to go!

Prep Time:  10 minutes
Cook Time: 20 minutes
Makes 4 servings

1 pound ground pork
2 tablespoons plus 2 teaspoons Emeril’s Bam! Burger Seasoning, divided
2 large red and/or green peppers, sliced
1 large sweet onion, sliced
4 slices fresh mozzarella cheese
4 hard rolls

Mix ground pork and 2 tablespoons Burger Seasoning.  Shape into 4 patties.

Mix peppers, onion and remaining 2 teaspoons Burger Seasoning and place in center of large sheet of heavy duty aluminum foil.  Fold foil over pepper mixture and seal tightly. 

Place foil packet on grill.  Grill 20 to 25 minutes, turning over once halfway through cooking.  Grill burgers 20 minutes or until done, turning once.  Top each burger with 1 slice mozzarella.  Grill until cheese is melted.   Serve burgers on rolls and top with peppers and onions.

Oven Method: Preheat oven to 450°. Place foil bag on large baking pan and bake 25 to 30 minutes, turning bag over halfway through cooking.  Broil burgers until done, turning once.

Recipe developed for Emeril's Seasonings

Tuesday, May 5, 2015

Mango & Black Bean Salsa

With only 6 ingredients you can whip up a delicious, fresh salsa in no time.  Tangy barbecue mustard gives this salsa a unique flavor that's perfect to serve as a snack with chips or over grilled chicken, pork or fish for a fast and delicious main dish.  Try it in corn tortillas with grilled shrimp or fish. The possibilities are endless.....
photography by Paul Gelsobello Studio

Prep Time: 15 minutes
Makes 3 cups salsa

2 mangoes, peeled and diced
1 red pepper, chopped
1 cup black beans, rinsed and drained
4 green onions, chopped
1/4 cup FRENCHS BBQ Mustard Twangy Sweet n Smooth™
2 Tbsp. chopped fresh cilantro

Combine all ingredients. 

Serve with chips or serve over grilled chicken, fish or pork.

Timesaver:  Buy precut mango from the produce section of the supermarket.

recipe developed for French's Foods
food stylist - Catherine Paukner
prop stylist/creative direction - Lauren Dellabella

Monday, May 4, 2015

Sweet & Spicy Slow Cooker Beef Tacos

Warmer days are here but that doesn't mean it's time to put away the slow cooker.  Definitely an all-year-round appliance for me,  I especially like to cook with it during summer months.  Delicious meals simmer away without heating up the house.  These Sweet & Spicy Beef Tacos are a great weeknight meal to come home to after a long work day.  It's also a great recipe for summer entertaining that doesn't keep you chained to the grill.  
photography by Paul Gelsobello Studio

Prep Time: 10 minutes
Cook Time: 4 to 10 hours
Makes 8 servings

3 1/2 lbs. beef chuck roast
3/4 cup FRENCH'S® Classic Yellow® Spicy Mustard
1/2 cup brown sugar
2 Tbsp. ground cumin
1 Tbsp. garlic powder
1 Tbsp. onion powder
1/2 tsp. salt
Spicy Crema (recipe below)

Arrange beef in slow cooker. Combine Mustard, brown sugar, cumin, garlic, onion powder and salt and spread over beef.
Cover and cook on High 4 to 6 hours or Low 8 to 10 hours or until beef is very tender.
Remove beef and shred. Skim fat from sauce. Return beef and sauce to slow cooker. Serve in tortillas with avocado, crumbled queso fresco, red onion and Spicy Crema.

Spicy Crema

¼ cup sour cream
2 Tbsp. FRENCH'S® Classic Yellow® Spicy Mustard
2 Tbsp. lime juice
¼ tsp. ground cumin

Combine all ingredients in small bowl. Refrigerate until ready to use.

recipe developed for French's Foods
food stylist - Catherine Paukner
prop stylist/creative direction - Lauren Dellabella

Saturday, May 2, 2015

Mexican Chicken Cobb Salad

This hearty main dish salad can be assembled ahead of time so it’s ready to serve when you need it.  In other words, it's a perfect addition to your Cinco de Mayo menu, so you'll have plenty of time for margaritas with your guests.

Prep Time:  20 minutes
Cook Time:  10 minutes
Makes 6 servings

2 avocados, diced and divided
1/3 cup plus 1 Tbsp. lime juice, divided
3 Tbsp. honey
2 Tbsp. olive oil
2 Tbsp. water
2 Tbsp. Mrs. Dash Spicy Jalapeno Seasoning Blend, divided
1-1/2 lbs. boneless, skinless chicken breasts, cut into 1-1/2 inch pieces
1 head Boston lettuce, torn into pieces
1 cup grape tomatoes, halved
1 cup black beans, rinsed and drained
1 cup frozen corn, thawed
3 hard cooked eggs, halved

Combine 1 avocado, 1/3 cup lime juice, honey, olive oil, water and 1 tablespoon Mrs. Dash Spicy Jalapeno Seasoning Blend in blender or food processor and process until smooth.

Combine remaining tablespoon lime juice and Mrs. Dash Spicy Jalapeno Seasoning Blend in medium bowl.  Add chicken and toss to coat.

Heat remaining tablespoon oil in large skillet over medium heat.  Cook chicken in 2 batches about 6 minutes or until chicken is thoroughly cooked.

Arrange lettuce, tomatoes, bean, corn, eggs and chicken on serving platter.  Serve with dressing. 

Recipe developed for Mrs. Dash

Friday, May 1, 2015

Tequila Sangria

The perfect Cinco de Mayo cocktail for a crowd.  Make sure to add plenty of fruit!

1 bottle red wine
1-1/2 cups Simply Orange with Mango Juice
1 cup lime juice
3/4  cup Patron Silver Tequila
1/4 cup Contreau
1 to 2 cups club soda
sliced oranges, limes, mango

Combine all ingredients.  Sweeten if desired with honey.  Chill 30 minutes and serve over ice.

Steak Fajita Kabobs

Grilling season is definitely here and before you get tired the same old burgers and steak, try this twist on a favorite skillet meal.   Transform ordinary mustard and ketchup into a delicious fajita marinade with the addition of lime juice and a few spices.    Grill, then serve with flour tortillas and maybe a margarita or two!
                                                                                              photography by Paul Gelsobello Studio
Prep Time: 20 minutes
Cook Time: 15 minutes
Makes 4 servings

1/2 cup FRENCH'S® Classic Yellow® Mustard
1/2 cup FRENCH'S™ Tomato Ketchup
1 Tbsp. lime juice
2 tsp. ground cumin
1/2 tsp. ground chipotle chile powder, optional
1 clove garlic, crushed
1 1/2 lbs. beef sirloin steak, cut into 1-inch cubes
2 red bell peppers, cut into chunks
1 large onion, cut into wedges
flour tortillas, optional

Combine Mustard, Ketchup, lime juice, cumin, chipotle chile powder and garlic. Reserve half of mixture
Pour remaining marinade over beef, toss to coat. Marinate 30 minutes to 3 hours.
Thread beef cubes, peppers and onions on skewers.

Grill or broil kabobs 10 minutes or until desired doneness, brushing frequently with reserved marinade. Serve with warm tortillas, if desired.

recipe developed for French's Foods
food stylist - Diane Vezza
prop stylist/creative direction - Lauren Dellabella