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

Thursday, May 11, 2017

Cranberry Goat Cheese Stuffed French Toast

It doesn't get better than starting the day off with a home cooked breakfast, preferably in bed...with a mimosa!  Anyway, that would be the perfect start to my Mother's Day.  So if you want to show mom some love, start off her day with this fabulous French Toast for breakfast or brunch.   The cranberry goat cheese makes this French Toast a little sweet and a little savory at the same time.  Drizzle with real maple syrup for the perfect finishing touch.
Recipe developed for Celebrity

Prep time: 
Cook time: 
Serving size: 4

4 slices challah bread 
1 (4.5-ounce) package Celebrity Cranberry Goat Cheese, crumbled 
1 large egg 
3 tablespoons half and half or milk 
1/2 teaspoon grated orange zest 
2 tablespoons butter 

Arrange crumbled Goat Cheese evenly over 2 slices challah. Cover with remaining bread slices to make 2 sandwiches.

Beat egg, half ‘n half and orange zest in shallow bowl until well blended. Dip sandwiches, one at a time, into egg mixture, allowing egg to soak into sandwich.

Melt butter in large skillet or griddle over medium heat. Add sandwiches and cook 6 to 8 minutes or until golden brown on both sides, turning once. Slice each sandwich in half and serve with syrup, if desired.

Tuesday, May 9, 2017

Roasted Asparagus with Gouda

If you're not eating asparagus right now, you should be.  Spring is when asparagus is at its prime. Look for spears with a purplish hue as they are likely to be sweeter and more tender.  Spring asparagus is so good on its own, the less you do to it the better.  A quick saute or roast is all that's needed.  Be careful not to overcook it.  Here I've roasted it for a short time at high temperature (you can also cook it on the grill) and then a simple finish with balsamic and grated Beemster is the perfect finish.

Recipe developed for Beemster


Prep time: 10 minutes
Cook time: 8 minutes

Serving size: 4


1 pound fresh asparagus, trimmed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup balsamic glaze
1/2 cup shredded Beemster XO


Preheat oven to 425˚F. Arrange asparagus on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake 6 to 8 minutes until tender-crisp. Remove from oven and arrange on a serving platter.

Drizzle with balsamic glaze and sprinkle with Beemster.

Tuesday, April 25, 2017

Beet, Orange & Quinoa Salad

I love salad.  But not your ordinary, garden variety, lettuce and tomato salad.  The kind with interesting ingredients and lots of flavors and textures going on.  Really, I think I would choose a fabulous salad over a big ol' piece of chocolate cake.  Well...maybe.....

When I do make salad, I like to find ways to add protein to it, just so it's a bit more satisfying.  I'm always adding nuts, cheese (of course), and sometimes grains, which can be a great source of protein, but also makes the salad a little more filling.  The quinoa in this salad adds protein, flavor and a great little crunch.  I like to use the tricolor quinoa as I feel it adds a little more flavor and crunch.

The secret to this salad...fresh roasted beets.  You can use canned, if you must.  A better choice would be the Love Beets that you find ready to go in the produce section of the supermarket.  But really, if you've never roasted a beet, you should.  The flavor is wonderful and earthy and just plain delicious. I'll roast a bunch (which is typically 2 or 3 beets) on the weekend, then I have them on hand to use during the week.  You'll be surprised just how far one bunch of roasted beets will go.

I've also used oranges in this recipe, but if you're short on time, you can used canned or jarred mandarin oranges packed in juice.  You can also top this salad with a little crumbled goat cheese, but if you're watching your calories (after all, summer is just around the corner)  skip the cheese or just use a small amount.

3 cups cooked quinoa
2 cups sliced, roasted beets
2 oranges, sectioned (reserve juice)
2 green onions, chopped
4 tablespoons reserved orange juice
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
fresh baby spinach
1/2 cup walnuts, toasted if desired

Combine quinoa, beets, orange sections and green onion in a large bowl.

Combine reserved orange juice, vinegar, honey, mustard, salt and pepper.  Pour over quinoa mixture and stir gently until combined.

Serve salad over spinach and top with walnuts.