RED, ROASTED, AND CILANTRO-ED CREAM CHEESE DIP

  • 14 ounces red bell peppers, roasted, drained
  • 3 ounces sun-dried tomatoes (not packed in oil, soaked in hot water for 5 minutes)
  • 3 cloves fresh garlic, minced
  • 1 12 teaspoons ground cumin
  • 12 teaspoon seeded and minced jalapeno chile pepper
  • 1 teaspoon lemon , juiced
  • 14 cup cilantro (fresh coriander)
  • 14 cup minced scallion
  • 8 ounces cream cheese

In a food processor puree the red peppers, soaked and drained sun dried tomatoes, minced garlic, cumin, minced jalapeno, lemon juice, cilantro, and chopped scallion until the mixture is smooth.

Add cream cheese, sea salt, and pepper to taste. Puree the mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency and scraping down the side of the bowl occasionally, until it is smooth. Transfer the dip to a serving bowl.

KASHMIR SPINACH MACARONI

Ingredients

  • 1 packet of Tasty Bite Kashmir Spinach
  • 1 box elbow macaroni
  • 6 cups mild cheddar
  • 5 cups sharp cheddar
  • 1 stick of butter
  • 1 small onion
  • 2 cups milk
  • salt
  • pepper
  • 9″ × 11″ baking pan
  • aluminum foil

Steps

  1. Boil elbow macaroni (al dente) make sure not to soft.
  2. Chop onion very fine. # In small sauce pan melt butter and add finely chopped onion, cook onion until either onion melts away or is transparent.
  3. Add milk, and 3 cups mild cheddar and 2 cups sharp cheddar, sprinkle with salt and pepper to taste. Cook until you have a cheese sauce (no lumps).
  4. Preset oven to 350 F degree. # Drain cooked macaroni and put in baking pan (9″ × 11″) pour cheese sauce and mix.
  5. Mix in Kashmir Spinach and the rest of the mild cheddar cheese.
  6. Sprinkle the last 3 cups of sharp cheddar to create a cheese coating on top.
  7. Cover with aluminum foil and bake for 40 minutes. Remove aluminum foil and bake an add 15 minutes until cheese is brown on top.

BASIL MARINARA CHICKEN

  • 8 ounces fusilli or spaghetti
  • 2 tablespoons olive oil
  • 1 medium onion, cut into wedges
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 4 boneless, skinless chicken breast halves
  • 3 cups prepared marinara sauce
  • 1/4 cup packed fresh basil leaves, cut into thin strips

Directions

1. Prepare the fusilli or spaghetti according to package directions.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion, salt, and pepper and cook, stirring occasionally, for 4 minutes. Add the garlic and cook, stirring occasionally, for 2 minutes. Remove to a plate and keep warm.
3. Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the chicken and cook, turning occasionally, for 4 minutes. Return the onion mixture to the skillet. Stir in the marinara sauce. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Stir in the basil.
4. Place the fusilli or spaghetti on a serving platter. Top with the chicken and sauce.

HEARTY CHIPOTLE CHILI

Ingredients

  • 1 lb. ground beef
  • 1 small onion, chopped
  • 1 medium red or green bell pepper, chopped
  • 1 clove garlic, finely chopped
  • 1/2 tsp. ground chipotle chile pepper
  • 1 tub Knorr® Homestyle Stock – Beef
  • 1 can (28 oz.) crushed tomatoes
  • 1 can (15.5 oz.) black beans, rinsed and drained

Directions

  • Cook ground beef, onion, red pepper and garlic in 4-quart saucepan, stirring occasionally, until beef is browned and vegetables are tender.
  • Stir in Knorr® Homestyle Stock – Beef and chipotle chile pepper until Stock is melted.
  • Stir in tomatoes and beans. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until heated through, about 15 minutes. Serve, if desired, with shredded cheddar cheese, sour cream and/or chopped cilantro.

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SMOKEY MAC & CHEESE PASTA

Ingredients

  • 2 slices thick cut bacon
  • 1 cup finely chopped yellow onion
  • 1 cup red bell pepper
  • 1 package Knorr® Pasta Sides™ – Chicken flavor
  • 1/2 cup shredded pepper Jack cheese
  • 2 cups rotisserie chicken

Directions

  • Cook bacon in 2-quart saucepan over medium high heat, stirring occasionally, until crisp, about 4 minutes. Stir in red peppers and onion to saucepan and cook, stirring occasionally, until crisp-tender, about 3 minutes. Remove from saucepan and set aside.
  • Prepare Knorr® Pasta Sides™ – Chicken flavor in same saucepan according to package directions. Stir in chicken, cheese, peppers and onion during the last 2 minutes of cook time.
  • Garnish, if desired, with chopped cilantro.

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CHICKEN SAUSAGE VEGETABLE SAUTE

Ingredients

1 (12 oz) pkg al fresco Sundried Tomato Chicken Sausage

2 tbsp Extra Virgin Olive Oil

2 tsp garlic, cloves, fresh minced

1 (1 ½ cups) yellow bell pepper,seeded and cut into 2″-3″ strips

1 cup sweet onion, thinly sliced

1 cup zucchini,fresh, sliced ¼” thick

1 cup mushrooms, fresh, pces/slices

1 tsp Italian seasoning

¼ tsp black pepper, ground

2 tbsp Balsamic Vinegar

1 cup basmati white rice, long grain, cooked according to package instructions

Instructions
  • Heat olive oil in a large, heavy nonstick skillet over medium heat.
  • Add sausage and grill until browned. Remove from skillet, slice ¼” thick and set aside.
  • Add bell pepper, onion and garlic, sauté for 3-4 minutes.
  • Add zucchini, mushrooms, Italian seasoning and black pepper.
  • Sauté only until crisp.
  • Add sliced sausage to skillet, sauté for 2 minutes.
  • Remove from heat, add vinegar and toss to coat all ingredients.
  • Serve sautéed veggies over basmati rice.

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TACOS FOR DINNER

Spice-Rubbed Steak

2 garlic gloves

1 teaspoon kosher salt

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon black pepper

1/4 teaspoon cinnamon

1 tablespoon olive oil

1 lb skirt steak
Mash 2 garlic cloves to a paste with 1 tsp kosher salt. In a bowl, combine 1 tsp paprika, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp black pepper, and ¼ tsp cinnamon. Stir in garlic paste and 1 Tbsp olive oil. Pat 1 lb skirt steak dry, then rub thoroughly with paste. Marinate steak in a sealed plastic bag, chilled, at least 6 hours. Bring steak to room temperature. Cook on a grill or grill pan over medium-high heat about 4 minutes per side. Slice against grain.

Chile-Lime Shrimp

A pinch of salt

1 tablespoon chile powder

Juice of 1 lime

4 garlic cloves, smashed

1 lb shrimp

Bring a pot of water to a boil; add a generous pinch of salt, juice of 1 lime, 4 smashed garlic cloves, and 1 Tbsp chile powder. Decrease heat to a simmer and add 1 lb shell-on shrimp. Poach 5 minutes or until shrimp are opaque. Drain and shell shrimp.


Toppings:

Simplest Guacamole
Coarsely mash 2 avocados with juice of ½ lime and a big pinch of salt.

Pickled Onions
Bring 1 cup cider vinegar, ½ cup sugar, 1 tsp cumin, and 1 tsp salt to a boil in a nonreactive saucepan; reduce heat and simmer, stirring occasionally, 5 minutes. Add 3 sliced red onions and simmer, stirring, 2 minutes, then transfer to a bowl and cool.

Pico de Gallo
Mix ½ white onion, diced; 2 cups diced tomatoes; ¼ cup cilantro; 1 Tbsp minced jalapeño; and salt.


Add extra flavor:

Lime wedges: A squeeze brightens everything up.

Hot sauce: Serve one mild and one extra hot.

Cilantro sprigs: Sprinkle them on for a pop of color and herbal flavor.

Warm tortillas: Heat directly over a gas flame, turning, until softened and browned in spots.

Queso fresco: This mild, crumbly cheese tames spice.