Chicken Tinga

Chicken Tinga

by | Jul 24, 2014 | Recipes

Chicken Tinga

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Recipe from Hunt’s Chicken thigh recipe simmered with tomatoes and spicy chipotle peppers before shredding and topping with queso fresco and avocado. Chicken Tinga
Ingredients
  • PAM® ORIGINAL NO-STICK COOKING SPRAY
  • 1-1/4 POUNDS BONELESS SKINLESS CHICKEN THIGHS
  • ¼ TEASPOON GARLIC SALT
  • ½ CUP CHOPPED YELLOW ONION
  • 1 CAN (14.5 OZ EACH) HUNT’S® DICED TOMATOES, DRAINED
  • 1 CAN (8 OZ EACH) HUNT’S® TOMATO SAUCE
  • ⅓ CUP CHOPPED CHIPOTLE PEPPERS IN ADOBO SAUCE
  • ½ CUP CRUMBLED QUESO FRESCO CHEESE
  • ½ CUP CHOPPED AVOCADO
  • HOT COOKED RICE, OPTIONAL
 
Instructions
  1. SPRAY LARGE SKILLET WITH COOKING SPRAY; HEAT OVER MEDIUM-HIGH HEAT. ADD CHICKEN; SPRINKLE WITH GARLIC SALT AND COOK 3 TO 5 MINUTES OR UNTIL BROWNED ON BOTH SIDES.
  2. ADD ONION; COOK UNTIL TENDER. ADD DRAINED TOMATOES, TOMATO SAUCE AND PEPPERS; STIR TO COMBINE. REDUCE HEAT TO LOW; SIMMER 20 MINUTES, STIRRING OCCASIONALLY.
  3. REMOVE CHICKEN FROM SKILLET; SHRED WITH TWO FORKS. RETURN CHICKEN TO SAUCE MIXTURE; STIR TO COMBINE. SPRINKLE EACH SERVING WITH CHEESE AND AVOCADO. SERVE WITH RICE, IF DESIRED.
 
 
 
 
 
 
 


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Quick Mini Meatloaves

Quick Mini Meatloaves

by | Jul 24, 2014 | Recipes

Quick Mini Meatloaves

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
Recipe from Hunt’s An individual meatloaf recipe baked in muffin cups and topped with a sweet and tangy tomato sauce. Quick Mini Meatloaves
Ingredients
  • ORIGINAL NO-STICK COOKING SPRAY
  • 1 CAN (8 OZ EACH) HUNT’S® TOMATO SAUCE
  • 3 TABLESPOONS FIRMLY PACKED BROWN SUGAR
  • 1 TABLESPOON GULDEN’S® SPICY BROWN MUSTARD
  • 1 POUND GROUND CHUCK BEEF (80% LEAN)
  • 1 CAN (14.5 OZ EACH) HUNT’S® PETITE DICED TOMATOES, DRAINED
  • ⅓ CUP FINELY CHOPPED YELLOW ONION
  • ¾ CUP ITALIAN-STYLE BREAD CRUMBS
  • 1 EGG, BEATEN
  • ⅛ TEASPOON SALT
  • ⅛ TEASPOON GROUND BLACK PEPPER
 
Instructions
  1. PREHEAT OVEN TO 400°F. LIGHTLY SPRAY 6 MEDIUM MUFFIN CUPS WITH COOKING SPRAY; SET ASIDE. COMBINE TOMATO SAUCE, BROWN SUGAR AND MUSTARD IN SMALL BOWL; SET ASIDE.
  2. COMBINE ALL REMAINING INGREDIENTS IN LARGE BOWL. ADD ¼ CUP RESERVED SAUCE MIXTURE TO MEAT MIXTURE AND MIX IN. DIVIDE MEAT MIXTURE EVENLY AND PLACE INTO PREPARED MUFFIN CUPS. PLACE MUFFIN PAN ON BAKING SHEET.
  3. BAKE 25 MINUTES OR UNTIL NO LONGER PINK IN CENTERS (165°F). TOP EACH MINI LOAF WITH 2 TABLESPOONS SAUCE; BAKE 5 MINUTES MORE OR UNTIL SAUCE IS SET. SERVE WITH REMAINING SAUCE.
 
 
 
 
 
 


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Chicken Wings with Tomato, Ginger & Sweet Onion Chutney

Chicken Wings with Tomato, Ginger & Sweet Onion Chutney

by | Jul 23, 2014 | Recipes

Chicken Wings with Tomato, Ginger & Sweet Onion Chutney

Serves: 8
 
Recipe from Pacific Coast Producers. Wings are a crowd-pleasing snack. They’re rich, messy, and fun to eat. In this play on buffalo wings, the chicken gets baked until it’s crispy, then tossed with a homemade sweet-and-sour tomato-ginger chutney that perfectly complements the meat. Baked Chicken Wings
Ingredients
  • FOR THE WINGS
  • 2½ POUNDS CHICKEN WINGS
  • 1 TABLESPOON OIL
  • SALT
  • 2 TABLESPOONS CHOPPED CILANTRO LEAVES
  • FOR THE CHUTNEY:
  • 1 TABLESPOON OIL
  • 2 LARGE ONIONS, DICED
  • 2 GARLIC CLOVES, MINCED
  • 1 TABLESPOON MINCED FRESH GINGER
  • 1 28-OUNCE CAN ITALIAN DICED TOMATOES IN JUICE
  • 1 TABLESPOON KOSHER SALT
  • 1 TABLESPOON SUGAR
  • 1 TEASPOON CUMIN
  • 1 TEASPOON CURRY POWDER
  • PINCH CAYENNE
  • 2½ TABLESPOONS APPLE CIDER VINEGAR
 
Instructions
  1. PREHEAT THE OVEN TO 400°F. PLACE THE WINGS IN A BOWL AND TOSS THEM WITH THE OIL AND SEVERAL BIG PINCHES OF SALT. ARRANGE THE WINGS ON TWO BAKING SHEETS LINED WITH PARCHMENT PAPER OR FOIL. YOU DON’T WANT THEM TO TOUCH. BAKE THE WINGS FOR 15 MINUTES, THEN INCREASE THE OVEN TEMPERATURE TO 425°F AND BAKE FOR 15 MORE MINUTES. THE SKIN SHOULD BE BROWN AND CRISP.
  2. MEANWHILE, HEAT A DUTCH OVEN OR LARGE SAUCEPAN OVER MEDIUM HEAT. SAUTÉ THE ONIONS UNTIL TRANSLUCENT AND SOFT, ABOUT 8-10 MINUTES, STIRRING FREQUENTLY. ADD THE GARLIC AND THE GINGER AND COOK FOR AN ADDITIONAL 3 MINUTES. CAREFULLY POUR IN THE TOMATOES, THEN ADD THE SALT, SUGAR, SPICES, AND 2 TABLESPOONS OF THE VINEGAR. BRING TO A BOIL, THEN REDUCE THE HEAT TO LOW AND LET THE CHUTNEY SIMMER FOR 15 MINUTES, STIRRING OCCASIONALLY. ADD THE REMAINING VINEGAR.
  3. LET THE CHUTNEY COOL TIL A SPLATTER WOULDN’T BURN YOU (ABOUT 15 MINUTES), THEN PURÉE IN A FOOD PROCESSOR OR USING AN IMMERSION BLENDER UNTIL SMOOTH. PLACE ABOUT THREE QUARTERS OF THE CHUTNEY IN A SERVING PLATTER WITH SIDES. USING TONGS, TRANSFER THE WINGS INTO THE SAUCE. TOSS ALL TOGETHER TO COAT THE CHICKEN WITH THE CHUTNEY. GARNISH WITH CILANTRO. SERVE HOT OR AT ROOM TEMPERATURE.
  4. YOU’LL HAVE SOME EXTRA SAUCE—YOU CAN PUT IT OUT WITH THE CHICKEN OR SAVE IT FOR ANOTHER USE.
 
 
 
 
 
 
 
 
 


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Fast & Fresh Fish Tacos

Fast & Fresh Fish Tacos

by | Jul 23, 2014 | Recipes

Fast & Fresh Fish Tacos

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Nothing says summer like fish tacos. Try out this quick and easy recipe from Red Gold: Fast & Fresh Fish Tacos
Ingredients
  • 1 POUND WHITE FLAKY FISH, MAHI MAHI OR TILAPIA
  • 2 TABLESPOONS VEGETABLE OIL
  • JUICE FROM 1 LIME
  • 1 TABLESPOON ANCHO CHILI POWDER
  • 4 GARLIC CLOVES, MINCED
  • 1 TABLESPOON CHIPOTLE HOT SAUCE
  • 1 TABLESPOON MEXICAN OREGANO
  • 1 (14.5 OUNCE) CAN RED GOLD® PETITE DICED TOMATOES W/LIME JUICE & CILANTRO, DRAINED
  • 2 CUPS SHREDDED CABBAGE
  • 1 JALAPENO PEPPER, MINCED
  • ¼ CUP FRESH CHOPPED CILANTRO
  • 8 FLOUR TORTILLAS
 
Instructions
  1. PREHEAT GRILL, OR GRILLING PAN, TO MEDIUM-HIGH HEAT. PLACE FISH IN A MEDIUM SIZE BOWL. IN A SEPARATE BOWL, WHISK TOGETHER THE OIL, LIME JUICE, ANCHO CHILI POWDER, CHIPOTLE HOT SAUCE, GARLIC AND OREGANO; POUR OVER THE FISH. LET MARINATE FOR 15 TO 20 MINUTES.
  2. MEANWHILE, IN A BOWL MIX TOGETHER RED GOLD® PETITE DICED TOMATOES WITH LIME JUICE & CILANTRO, CABBAGE, JALAPENO AND CILANTRO.
  3. REMOVE FISH FROM MARINADE AND PLACE ONTO THE HOT GRILL OR GRILL PAN. GRILL THE FISH FOR 4 MINUTES ON FIRST SIDE AND THEN FLIP FOR 30 SECONDS AND REMOVE. LET REST FOR 5 MINUTES; THEN FLAKE THE FISH WITH A FORK.
  4. PLACE TORTILLAS ON THE GRILL OR GRILL PAN AND HEAT FOR 20 SECONDS. DIVIDE THE FISH AMONG THE TORTILLAS AND GARNISH WITH ANY OR ALL OF THE FOLLOWING GARNISHES: CHOPPED CILANTRO, SALT, BLACK PEPPER, HOT SAUCE, SOUR CREAM OR THINLY SLICED RED ONION.
 
 
 
 
 
 
 
 
 
 
 
 
 
 


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Tomato-Basil Steak Salad

Tomato-Basil Steak Salad

by | Jul 23, 2014 | Recipes

Tomato-Basil Steak Salad

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Diced tomatoes with green peppers and onion add extra flavor to the vinaigrette dressing for this quick grilled steak salad. Check out this recipe from Del Monte: Tomato-Basil Steak Salad
Ingredients
  • 12 OZ BONELESS BEEF SIRLOIN STEAK, TRIMMED
  • SALT AND BLACK PEPPER, OPTIONAL
  • 6 CUPS TORN ROMAINE LETTUCE
  • 1 YELLOW BELL PEPPER, THINLY SLICED
  • 6 PEPPERONCINIS, SLICED THINLY IN ROUNDS
  • 1 CUP (4OZ.) CRUMBLED REDUCED-FAT FETA CHEESE
  • ⅓ CUP OLIVE OIL
  • 3 TBSPS. CIDER VINEGAR
  • 2 CLOVES GARLIC, MINCED
  • 1 CAN (14.5OZ.) DEL MONTE® DICED TOMATOES WITH GREEN PEPPER AND ONION
  • ¼ CUP CHOPPED FRESH BASIL [OR 1 TBSP. DRIED BASIL ]
 
Instructions
  1. HEAT GRILL OR GRILL PAN TO MEDIUM-HIGH HEAT. SEASON STEAK WITH SALT AND PEPPER, IF DESIRED. COOK STEAK 4 MINUTES ON EACH SIDE OR TO DESIRED DONENESS. LET STAND ON CUTTING BOARD 3 MINUTES BEFORE SLICING. COOL COMPLETELY.
  2. MEANWHILE, FOR DRESSING, WHISK TOGETHER OIL, VINEGAR, GARLIC AND SALT AND PEPPER, IF DESIRED, IN A MEDIUM BOWL. STIR IN TOMATOES AND BASIL. ADD STEAK; TOSS TO COAT WITH DRESSING.
  3. TO SERVE, ARRANGE EQUAL AMOUNTS OF LETTUCE AND BELL PEPPERS ON 4 DINNER PLATES. TOP WITH EQUAL AMOUNTS OF STEAK MIXTURE, AND SPRINKLE WITH PEPPERONCINIS AND FETA.
 
 
 
 
 
 
 
 
 
 
 
 


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