Description Traditional chicken dinner gets a modern-day makeover with sliced almonds and orange zest to perk up an old standby. Use the left over orange slices for a refreshing side salad with arugula, fennel and lemon juice. Ingredients 1 orange 2 large egg whites egg whites ¾ cup sliced almonds, coarsely chopped ½ teaspoon salt … Read more
Description Nothing beats a good macaroni salad–except maybe one that’s gluten free and with chunks of grilled chicken breast and chopped tomatoes. Ingredients 1 (12 ounce) box Barilla® Gluten Free Elbows 2 boneless, skinless chicken breast halves salt and pepper to taste 2 tablespoons olive oil, divided ½ cup mayonnaise ½ cup sour cream 3 … Read more
Description Smoke the competition at your tailgate by adding TABASCO® Chipotle Sauce to your burger. Ingredients 2 pounds lean ground beef 3 tablespoons TABASCO® brand Chipotle Pepper Sauce, divided 1 teaspoon salt ½ cup mayonnaise 6 slices Monterey Jack or Cheddar cheese 6 hamburger buns 6 red onion slices 6 tomato slices 6 lettuce leaves … Read more
Description Hatch chile-infused turkey and cheese meld with spinach and red onions in this easy panini topped with blistered shishito peppers. Ingredients 8 ounces Dietz & Watson Hatch Chile Turkey 3 ounces Dietz & Watson Hatch Chile Cheese 2 slices white bread ½ cup wilted spinach ¼ cup julienned red onion 2 shishito peppers Instructions … Read more
Description Sweet red pepper mayo stars in this honey-grilled chicken sandwich you can whip up for a quick and easy lunch. Ingredients 2 thin slices hearth bread 1 tablespoon Dietz & Watson Sweet Red Pepper Mayo 3 large leaves iceberg lettuce 2 thin slices tomato 8 ounces Dietz & Watson Honey Grilled Chicken 2 thin … Read more
Description Baby spinach, strawberries, avocado, quinoa, pecans, and crumbled Gorgonzola cheese are tossed with a lightly sweetened balsamic vinaigrette. Ingredients 6 cups baby spinach 2 cups strawberries, halved 1 avocado – halved, pitted, peeled and diced ½ cup cooked quinoa ¼ cup pecans ¼ cup crumbled BelGioioso Gorgonzola cheese ¼ cup olive oil ¼ cup … Read more
Description Slices of roasted beets, avocado, and tart apples are topped with crumbled goat cheese, parsley and pine nuts and drizzled with olive oil. Ingredients 3 medium beets, scrubbed, leaves trimmed ¼ cup extra virgin olive oil 1 medium ripe Avocado from Mexico 2 Granny Smith apples Lemon juice, as needed Salt and pepper ¼ … Read more
Description Fiesta Rice and flavorful tastes of Mexico combined to bring a mouthwatering salad. This would be great for a potluck! Ingredients 2 ¼ cups chicken stock 1 (6 ounce) box UNCLE BEN’S® Brown Rice & Quinoa Roasted Red Pepper 1 (15 ounce) can black beans, rinsed and drained 1 avocado – peeled, pitted and diced … Read more
Description This delicious recipe gives a delicious twist to two old favorites – a burger and a dog. On race day, give your hot dog bun something to brag about with this winning combination of sirloin, brisket, and white Cheddar. Ingredients 10 ounces sirloin steak tips 10 ounces beef brisket, trimmed of fat, cut into … Read more
Description Rotini pasta and vegetables are tossed with ranch dressing in this cold pasta primavera salad that is perfect for picnics and potlucks. Ingredients ½ (1 ounce) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix ½ cup milk ½ cup mayonnaise 3 tablespoons olive oil or vegetable oil 2 zucchini, cut into 1/4-inch … Read more