Flavorful Fiesta Time

Food, family and holiday traditions

(Family Features) A tamalada, or tamale-making party, is a Mexican holiday tradition that occurs during Las Posadas and combines two of the season’s most important ingredients – quality family time and flavorful food.

Consider these tips from Sylvia Garza of Qué Mami Organics to help make your tamalada fun and easy.

• Food: Before your tamalada, prepare the ingredients that require extra time and work. For example, if you are using roasted chilies, roast them the day before and have them peeled, seeded and cut up for seamless assembly the next day.

• Family: When hosting a tamalada, have food or snacks ready to share with your guests. Making dozens of tamales can take most of the day, so you’ll want to keep your helpers well-fed.

• Flavor: Add an ingredient like Tabasco Chipotle Sauce to your masa when making tamales. Not only can the sauce add smoky flavor, but it also gives the dough an appetizing golden color. You can also mix the sauce into your filling for a brighter flavor and a kick of heat.

Find more flavorful recipes at Tabasco.com.

Zucchini and Corn Tamales

Recipe courtesy of Sylvia Garza of Qué Mami Organics
Yield: 16 tamales

• 30        large, softened corn husks

Masa (dough):

• 3          cups masa harina (corn flour)
• 2          teaspoons baking powder
• 2          teaspoons sea salt
• 2 1/3    cups vegetable broth, warmed
• 1/2       cup unsalted butter, softened
• 1/2       cup vegetable shortening

Filling:

• 1          tablespoon olive oil
• 1/2       small red onion, diced
• 1          garlic clove, finely diced
• 3          cups zucchini, cubed small
• 1          tomato, cubed small
• 1/4       teaspoon dried oregano
• 1          teaspoon sea salt
• 1          cup sweet white corn
• 4          tablespoons cilantro, finely chopped
• 5          ounces Qué Mami Organics Red Enchilada Sauce
• 2 1/2    tablespoons Tabasco Pepper Sauce
• 8          ounces Monterey Jack cheese, cut into 1/2-ounce strips

1. To prep husks: Soak corn husks in hot water. Place heavy pot on top of husks to keep submerged at least 1 hour. Once pliable, rinse each corn husk.
2. To make dough: In large bowl, mix corn flour, baking powder and sea salt. Using hands, mix in warm vegetable broth to make firm dough. In mixer, cream butter and shortening until fluffy then add dough in small amounts until well mixed. Continue mixing at low-medium speed 5 minutes, scraping dough off sides of bowl. Reserve dough.
3. To make filling: In large skillet over medium heat, heat olive oil; saute red onion and garlic until translucent. Add zucchini and mix 1 minute. Add tomato, dried oregano and sea salt; continue mixing 1 minute. Add corn and chopped cilantro. Stir and continue cooking about 2 minutes more; zucchini should be cooked but al dente. Remove filling to heat-resistant bowl.
4. In small bowl, combine enchilada sauce and Tabasco pepper sauce. Add half of sauce mixture to filling; mix well. Reserve remaining sauce.
5. To assemble tamales, spread 2 tablespoons dough onto wide end of each corn husk. Dough should extend across corn husks, except 1 inch on sides and about 3 inches from narrow end.
6. Scoop about 1 tablespoon zucchini and corn filling into middle of dough. Add 1 teaspoon reserved sauce over filling and one strip cheese on top. Fold right side of corn husk over filling and seal closed with dough. Fold over left side of corn husk tightly and fold narrow end of corn husk up. Cut strips from extra corn husks and tie around each tamale to secure.
7. Place tamales vertically, filling-side up, in steam pot with enough water to steam 40-45 minutes. Cover tamales with extra corn husks to trap in steam; place lid on pot. Tamales are ready when masa dough separates easily from husks. Add water to pot, as necessary, for longer steaming.
8. Let tamales rest 10 minutes before unwrapping. Remove corn husks before serving.

Shake Up Your Dinner Routine

(Family Features) If you find yourself stuck in a rut with the same recipes, remember a little change can add a lot of flavor. By simply using fresh pork in dishes that usually consist of chicken or beef, there are countless ways to switch up your dinner routine.

Whether grilled, roasted, slow-cooked or sautéed, Smithfield Fresh Pork is available in a wide variety of cuts as well as pre-marinated flavors, making it versatile and convenient for any night of the week. Try out these recipes for Smoked Bacon Pork Alfredo and Grilled Pork Loin Fajitas to shake up your next meal.

Find more recipe ideas at Smithfield.com/ShakeItUp.

Smoked Bacon Pork Alfredo

Prep time: 8 minutes
Cook time: 22 minutes
Servings: 6-8

• 1          Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
• 3          tablespoons olive oil, divided
• 1          pound penne pasta  
• 1          package (8 ounces) sliced mushrooms
• salt, to taste
• 2          jars (15 ounces each) Alfredo sauce
• pepper, to taste
• 1/4       cup finely chopped green onion (optional)
• grated Parmesan cheese (optional)

1. Cut pork loin into 1/2-inch thick slices then into 1/4-inch wide strips. In large skillet over medium-high heat, heat 1 tablespoon oil. Stir-fry half the pork loin 7-8 minutes until well browned. Set aside on separate plate and repeat with 1 tablespoon oil and remaining pork.
2. Cook pasta according to package directions.
3. In skillet over medium-high heat, heat remaining oil; add mushrooms and sprinkle with salt, to taste. Cook 3 minutes, or until tender, stirring occasionally.
4. Drain pasta and return to pot; stir in pork, mushrooms and Alfredo sauce. Stir over medium heat about 4 minutes until heated through. Season with salt and pepper.
5. Sprinkle with green onions and Parmesan cheese, if desired.

Grilled Pork Loin Fajitas

Prep time: 20 minutes, plus 30 minutes marinade time
Cook time: 30 minutes
Servings: 4-6

• 1          Smithfield Prime Boneless Fresh Pork Loin, cut into 1-inch thick steaks
• 1 1/2    cups water, divided
• 1          cup soy sauce
• 1          can (6 ounces) pineapple juice
• 6          cloves garlic
• 1/4       cup white wine
• 1          teaspoon salt
• 1          cup unsalted butter, at room temperature
• 2          large onions, cut into 1/2-inch wide strips
• 1          tablespoon corn oil
• salt, to taste
• pepper, to taste
• 12        tortillas
• guacamole (optional)
• sour cream (optional)
• pico de gallo (optional)
• shredded cheese (optional)

1. Using meat mallet, pound pork steaks until 1/2-inch thick; place in 1-gallon re-sealable plastic bag. Pour 1 cup water, soy sauce and pineapple juice over pork; seal bag and lay flat in refrigerator 30 minutes, turning occasionally.
2. In blender, pulse garlic, white wine and salt until thoroughly blended. Whisk butter and slowly incorporate garlic and wine mixture. Reserve at room temperature.
3. In large skillet over high heat, saute onions in corn oil 2 minutes until they turn deep brown. Add remaining water to skillet and lower heat to medium-low. Cook and stir, scraping bits from bottom of pan, 15 minutes until water has evaporated and onions are caramelized. Season with salt and pepper.
4. Heat grill to 300 F for indirect cooking. Lightly grease grates.
5. Remove pork from marinade and place on grill over indirect heat 4-6 minutes per side, until internal temperature reaches 145 F. Remove pork and brush garlic butter on both sides. Let stand 5 minutes; slice into 3-inch long, thin strips.
6. While grill is hot, grill tortillas individually. Wrap four tortillas at a time in aluminum foil with a little garlic butter.
7. In skillet, reheat caramelized onions and serve with fajitas. Top with guacamole, sour cream, pico de gallo and shredded cheese, if desired.

Brunch Made Easy

(Family Features) Gathering friends and family doesn’t need to be fancy. With its prime positioning between breakfast and lunch, brunch is a more casual and lighter alternative to the typical dinner party.

When charged with hosting a mid-day gathering, a little pre-planning can go a long way toward ensuring your brunch get-together is as simple as it is scrumptious.

Get creative with decor. When prepping your tablescape, think outside the box. Opt for unexpected serving dishes such as tartlet tins and vases, and transfer syrups and jams from their everyday containers to glass bowls or creamers. Fresh flowers and produce can add natural pops of color to the table and a bowl of fruit can make for an eye-catching centerpiece.

Plan a variety of dishes. Make sure you have a mix of both sweet and savory dishes on the menu that can please a wide variety of palates. Earmarking some recipes that can be made ahead, like pastries and casseroles, can be a simple way to avoid waking up extra early to prepare. Save the morning of your event for dishes that are best served fresh, like this Herbed Spanish Omelet, which features potatoes; fresh, spring herbs; and red onions, and packs protein, B-vitamins and cancer-protective phytochemicals.

Serve it buffet-style. Setting your spread out on the counter and allowing guests to help themselves not only makes it easier for the host to mingle, but it allows guests to customize their meals as they wish and gives the gathering a more casual vibe. Try themed stations, such as a coffee or mimosa bar, parfait bar or bread bar, in addition to more traditional dishes to let guests take the customization to the next level.

For more brunch ideas and recipes, visit Culinary.net.

Herbed Spanish Omelet

Reprinted with permission from the American Institute for Cancer Research
Servings: 4

• 1          pound potatoes, peeled and diced or shredded
• water
• 2          tablespoons extra-virgin olive oil
• 1/2       cup diced red onion
• 2          cloves garlic, minced
• 4          large whole eggs, lightly beaten        
• 2          egg whites, lightly beaten
• 2          tablespoons finely chopped fresh parsley
• 2          tablespoons finely chopped fresh basil
• 2          tablespoons finely chopped fresh chives
• salt, to taste (optional)
• fresh herb sprigs, for garnish (optional)

1. Place potatoes in large pan. Cover with water. Bring to boil and cook, uncovered, 3 minutes. Remove from heat. Cover and let stand about 10 minutes, or until potatoes are tender. Drain well.
2. In deep, 10-inch nonstick skillet over medium heat, heat oil. Add onion and garlic. Cook about 8 minutes, stirring occasionally. Add potatoes and cook 5 minutes.
3. Combine whole eggs and egg whites. Stir in parsley, basil and chives. Season with salt, to taste, if desired. Pour mixture over potatoes in hot skillet. Reduce heat and cook, uncovered, about 10 minutes, or until bottom of omelet is golden.
4. If desired, brown top under toaster oven. Garnish with fresh herb sprigs, if desired.

Nutritional information per serving: 260 calories; 12 g total fat (2 g saturated fat); 28 g carbohydrates; 11 g protein; 2 g dietary fiber; 106 mg sodium.

Photo courtesy of Getty Images

Comfort Food Made Quick and Easy

(Family Features) A steaming bowl of savory soup is the perfect comfort food when the wind is howling, rain is falling or the temperature is dropping. It’s a time to cozy up and enjoy the warmth of being inside while indulging in some of your favorite flavors.

The rich, hearty tastes and textures of a soup result from the seasonings, spices and melding of different ingredients while it slowly simmers to perfection. However, when there’s no time for lots of prep and cooking, there are shortcuts that don’t sacrifice taste.

For example, when time is short, a can of READ Southwestern Bean Salad gives you a head start. The robust mixture of black beans, corn, hominy and kidney beans in a slightly spicy, chili-lime accented tomato sauce is just right in recipes that boast Tex-Mex flavors like this Chicken Enchilada Soup. Just add a few pantry staples and some sauteed chicken for a warming pot of soup in about half an hour.

For more quick and easy recipes for the season, visit readsalads.com.

Chicken Enchilada Soup

Recipe courtesy of Dinner, Dishes and Desserts on behalf of READ Salads
Servings: 6

• 2          teaspoons olive oil
• 1          pound chicken breast cut into 1/2-inch cubes
• 1          small onion, finely chopped
• 2          cloves garlic, minced
• 1          can (10 ounces) enchilada sauce
• 2          cups reduced-sodium chicken stock
• 1          can (10 ounces) diced tomatoes with green chilis
• 2          cans (15 ounces each) READ Southwestern Bean Salad
• salt, to taste
• pepper, to taste
• crispy tortilla strips (optional)
• shredded cheddar cheese (optional)
• diced avocado (optional)

1. In large saucepan or Dutch oven, heat olive oil over medium-high heat. Add chicken and onion. Cook 5-6 minutes, or until chicken is browned and onions are soft, stirring occasionally. Add garlic; cook 1 minute, until fragrant.
2. Stir in enchilada sauce, chicken stock, tomatoes and bean salad. Bring to boil. Reduce heat and simmer 10 minutes. Season with salt and pepper, to taste. Serve with tortilla strips, cheese and avocado, if desired.

Give the Gift of Dairy

Give the gift of dairy with a tasty appetizer like Mozzarella Pepper Salsa, perfect for curbing guests’ appetites while waiting for the main course. Incorporating dairy foods like milk, cheese and yogurt into your pre-dinner dining can help provide flavor and nutritional value. Since they’re readily available in many family kitchens, dairy foods are ideal for creating recipes for last-minute snacks and starters. With just a few ingredients, this salsa recipe takes next to no time to make when family and friends are craving a quick bite. Find other nutritious appetizer ideas at midwestdairy.com.
 

7 Easy Back-to-School Dinners

(Family Features) When the school bells start ringing, putting wholesome and tasty family dinners on the table can get a lot harder to schedule. These simple, seasonal recipes – from one-pot taco skillets to sheet pan pork tenderloin – can help you own the school-year dinner routine.

With all the cleanup time you’ll save, visit McCormick.com or find McCormick on Facebook and Pinterest for more family-friendly recipes that will earn you A-plus grades all around.

Fall Skillet Pot Pie
Store-bought rotisserie chicken, refrigerated biscuits and an oven-proof skillet can make this comfort food favorite a weeknight reality. Chicken stock mixed with a blend of seasonings adds savory richness to the sweet potatoes and peas for a meal that warms you inside and out.

Spaghetti Squash Shrimp Lo Mein
This dish features everything you love about the Asian take-out favorite – carrots, bell pepper and shrimp – all flavored with a savory mixture of soy sauce, ginger and garlic. Using the microwave to cook the squash means you’ll have it on the table for your family in no time.

Open-Faced Hot Turkey Sandwiches
Prepared turkey gravy makes this a sandwich you can really sink your teeth into. Stack your bread with spinach, turkey and cranberry sauce and serve it warm for a taste of Thanksgiving any time of year.

Easy Roasted Pork Tenderloin and Apples
Brush pork with brown sugar and a robust blend of seasonings for a meal that’s equal parts sweet and savory. Bake on a single sheet pan with sliced apples and onions for an easy dinner in no time.

Chicken and Vegetable Lo Mein
Simply combine noodles, fresh veggies, chicken breast strips and a tangy stir-fry sauce. You’ll be left with an Asian-inspired dish that’s ready faster than you could order in a restaurant and every bit as tasty.

Slow Cooker Korean Beef
Make everybody’s favorite Korean barbecue at home – in the slow cooker. Beef bone broth contributes to the robust, Asian-inspired flavor of this dish, and is complemented by ginger and Korean red pepper.

Quinoa Taco Skillet
Give taco night a wholesome twist with this simple skillet dish. Season ground turkey, quinoa, fresh tomatoes and corn with taco seasoning mix for a kid-friendly meal the whole family will taco-bout.

Add a Tex-Mex Favorite to Your Menu

(Family Features) A tortilla plus a tasty filling makes a household favorite – a taco. This simple, casual, versatile, fun food knows no boundaries. Tacos can be right for breakfast, lunch, dinner and even snacks and dessert, depending on the filling.

For tacos with a unique, delicious twist on tradition, try these Chicken Soft Tacos with Pickled Beet Salsa that are ready in 30 minutes. The antioxidant-rich Aunt Nellie’s Pickled Beets lend color, as well as a refreshing sweet-tangy flavor that’s complementary to the lime juice, cilantro and red onion in the salsa. This sassy salsa is a perfect partner for rotisserie, roasted or grilled chicken, arugula and a dollop of jalapeno mustard-sour cream sauce nestled inside a soft flour tortilla.

For your taco fiesta, just set out the tortillas, salsa and other toppings and let everyone help themselves to a fun and delicious dinner.

For other versatile recipes, visit AuntNellies.com.

Chicken Soft Tacos with Pickled Beet Salsa

Salsa:

• 1          jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets
• 2          tablespoons chopped red onion
• 2          tablespoons coarsely chopped fresh cilantro leaves
• 1          tablespoon fresh lime juice
• 1/4       teaspoon salt
• 1/4       teaspoon ground black pepper

Tacos:

• 1/3       cup sour cream
• 1          tablespoon jalapeno mustard
• 4          soft flour tortillas (6-inch diameter)
• 2          cups fresh arugula
• 2          cups chopped cooked rotisserie chicken (hot or cold)
• 1/4       cup crumbled queso fresco

1. To make salsa: drain beets and chop. In medium bowl, combine beets, onion, cilantro, lime juice, salt and pepper.
2. To make tacos: In small bowl, stir together sour cream and mustard; set aside.
3. On one half of each tortilla, place equal amounts of salsa, arugula, chicken and cheese. Top with dollops of mustard-sour cream. Fold over.

Substitution: Sliced pickled beets or three single-serve cups of Aunt Nellie’s Diced Pickled Beets may be substituted for baby whole pickled beets.

Nutritional information per serving: 380 calories; 20 g protein; 28 g carbohydrates;
20 g total fat; 650 mg sodium; 80 mg cholesterol; 1 g dietary fiber; 2 mg iron; 0.15 mg thiamin;
460 IU vitamin A; 4 mg vitamin C.

Festive Fun for St. Patrick’s Day

(Family Features) Turn your St. Patrick’s Day celebration into a chance to enjoy Irish heritage with hearty foods and a lively atmosphere. When it’s the one day each year it’s acceptable to pinch non-conforming friends and family, it’d be a shame not to go all out.

These few simple tips can help you put together the perfect party to revel in all things green – and tasty.

• Decorate with purpose. Everyone knows that green is the color of the day, but go one step further by incorporating it into different items. Banners and streamers work fine, but setting out green candles or even adorning your light fixtures with green bulbs can help you take an extra step forward.
• Create active fun. Instead of limiting your guests to dining and conversation, plan some simple activities to help the fun flow. Games like a “treasure hunt” for gold coins, limerick-writing competitions or even just turning up Irish-themed music can help get the party started.
• Eat festively. Turn your party’s food and drinks into true Irish dining with some delicious recipes like this American Irish Stew, which includes beef, onion, carrots and potatoes for a tasty cultural meal to fill all of your hungry guests.

For more hosting tips and the perfect themed recipes for any occasion, visit culinary.net.

American Irish Stew
Reprinted with permission from the American Institute for Cancer Research
Servings: 6

• 1          tablespoon extra-virgin olive oil
• 1 1/4    pounds beef, top round, cut into 3/4-inch pieces
• 3          cloves garlic, minced
• salt, to taste
• pepper, to taste
• 1          medium onion, coarsely chopped
• 3          medium carrots, peeled and cut into 3/4-inch pieces
• 2          medium parsnips, cut into large chunks (optional)
• 3          cups low-fat, reduced-sodium beef broth
• 4          medium russet potatoes, peeled and cut into large chunks
• 1          tablespoon chopped fresh rosemary
• 1          leek, coarsely chopped
• 2          tablespoons chopped fresh parsley

1. In large pot over medium-high heat, heat oil. Add beef and garlic. Cook, gently stirring until meat is evenly browned. Season with salt and pepper.
2. Add onion, carrots and parsnips. Cook 3-4 minutes. Stir in broth and bring to a boil. Reduce heat to low and simmer about 75 minutes, or until meat is tender.
3. Stir in potatoes and simmer another 30 minutes. Add rosemary and leeks. Continue to simmer, uncovered, until potatoes are tender. To avoid potatoes falling apart, do not overcook.
4. Serve hot and garnish with parsley, if desired.

Nutritional information per serving: 370 calories, 8 g total fat (2 g saturated fat), 43 g carbohydrate, 32 g protein, 6 g dietary fiber, 427 mg sodium.

Photo courtesy of Getty Images