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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Spicy Chili-Chicken Rice

Spicy Chili-Chicken Rice

by | Jul 23, 2014 | Recipes

Spicy Chili-Chicken Rice

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
Leftover chicken or turkey bakes together with rice, corn, tomato sauce and cheese and is served over shredded lettuce with a variety of colorful and crunchy toppings. Check out this recipe from Del Monte: Spicy Chili-Chicken Rice Recipe
Ingredients
  • 1 TBSP. BUTTER
  • 1 MEDIUM ONION, CHOPPED
  • 1 FRESH SERRANO CHILI, SEEDED AND FINELY CHOPPED
  • 3 CUPS COOKED BROWN OR WHITE RICE
  • 1½ CUPS COOKED CHICKEN BREAST [OR COOKED TURKEY BREAST], CHOPPED
  • 1 CAN (15.25OZ.) DEL MONTE® FIESTA® CORN, DRAINED
  • 2 CANS (8OZ.EA.) DEL MONTE® TOMATO SAUCE
  • 2 TSPS. CHILI POWDER
  • ¼ TSP. CAYENNE PEPPER
  • ½ CUP SHREDDED MONTEREY JACK CHEESE [OR CHEDDAR CHEESE]
  • 6 CUPS SHREDDED ICEBERG LETTUCE
  • 1 GREEN BELL PEPPER, CHOPPED
  • 1 AVOCADO, CHOPPED
  • ⅔ CUP BITE-SIZED STRIPS JICAMA
  • LIME WEDGES, OPTIONAL
  • DEL MONTE® WHOLE KERNEL FIESTA CORN® WITH RED & GREEN PEPPERS
 
Instructions
  1. PREHEAT OVEN TO 350°F. MELT BUTTER IN A LARGE SKILLET OVER MEDIUM HEAT. ADD ONION AND CHILI PEPPER. COOK AND STIR 4 TO 5 MINUTES OR UNTIL TENDER.
  2. COMBINE ONION MIXTURE, RICE, CHICKEN, CORN, TOMATO SAUCE, CHILI POWDER AND CAYENNE PEPPER IN A LARGE BOWL.
  3. TRANSFER TO A GREASED 2-QT. BAKING DISH. COVER AND BAKE 40 MINUTES. SPRINKLE WITH CHEESE. BAKE, UNCOVERED, 5 MINUTES MORE OR UNTIL CHEESE IS MELTED. LET STAND 10 MINUTES BEFORE SERVING.
  4. SERVE RICE MIXTURE OVER LETTUCE WITH BELL PEPPER, AVOCADO, JICAMA AND LIME WEDGES, IF DESIRED.
 
 
 
 
 
 
 
 
 
 
 


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Pasta and Vegetable Stir-Fry

Pasta and Vegetable Stir-Fry

by | Jul 23, 2014 | Recipes

Pasta and Vegetable Stir-Fry

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
Recipe from Red Gold. Low-fat, yet high in flavor, this vegetarian-friendly dish combines the texture of linguine with basil, oregano and parsley. Add some sliced zucchini, chopped onions and top it off with fresh Parmesan and you’ve got yourself a hit. Pasta and Vegetable Stir Fry
Ingredients
  • 1 (8 OUNCE) BOX LINGUINE, COOKED AND DRAINED
  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
  • 2 GARLIC CLOVES, PRESSED
  • 1 MEDIUM ZUCCHINI, SLICED
  • 1 MEDIUM ONION, CHOPPED
  • 2 (14.5 OUNCE) CANS RED GOLD® DICED TOMATOES, DRAINED OR 2 (14.5 OUNCE) CANS RED GOLD® PETITE DICED TOMATOES, DRAINED
  • ¼ CUP CHOPPED FRESH PARSLEY
  • 1 TEASPOON DRIED BASIL
  • 1 TEASPOON DRIED OREGANO
  • SALT AND BLACK PEPPER TO TASTE
  • ¼ CUP GRATED PARMESAN CHEESE
 
Instructions
  1. HEAT OIL IN LARGE SKILLET. ADD GARLIC AND STIR-FRY FOR 15 SECONDS. ADD ZUCCHINI AND ONION, STIR-FRY 2 TO 3 MINUTES OR UNTIL VEGETABLES ARE CRISP-TENDER.
  2. ADD RED GOLD® DICED TOMATOES , PARSLEY AND SEASONINGS. HEAT 1 TO 2 MINUTES; STIRRING GENTLY UNTIL HEATED THROUGH. REMOVE FROM HEAT. STIR IN LINGUINE AND TOP WITH PARMESAN CHEESE.
 
 
 
 
 
 
 
 
 
 


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