(NC)—Rice and Beef Burritos offer families a portable and worry-free meal when leading an on-the-go lifestyle. Whether running to soccer practice, swimming lessons or a t-ball game, rice, fresh vegetables, black beans and lean ground beef will give your body the fuel it needs for maximum performance.

1/2 lb extra lean ground beef 250g

1 cup minced onion 250 mL

1 tsp ancho chili powder* 5 mL

1/2 tsp ground cumin 2 mL

1 19 oz (540 mL) can black beans, rinsed well and drained 1

1-1/2 cups salsa (mild, medium or hot) 375 mL

1 cup frozen corn kernels 250 mL

3 cups cooked white or brown short or long grain U.S. rice 750 mL

6 10-inch whole grain tortillas 6

3 cups chopped romaine lettuce 750 mL

1-1/2 cups shredded Monterey Jack cheese 375 mL

12 thin slices, ripe avocado 12

Sprigs of cilantro

Lime wedges

Sour cream or plain yogurt

In a large skillet, cook ground beef over medium-high heat until no pink remains, about 10 minutes. Drain any fat, crumble and return meat to skillet. Add onion, ancho chili powder and cumin. Cook, stirring often, until onions are slightly softened; about 5 minutes. Stir in beans and salsa. Cook until heated through, about 5 minutes. Stir in corn (do not need to thaw) and rice until well combined.

To serve: Spoon about 1 cup (250 mL) of the rice mixture in the center of each tortilla. Top with 1/2 cup (125 mL) lettuce and 1/4 cup (50 mL) of cheese and two pieces of avocado. Add a sprig of cilantro, a squeeze of lime and dollop of sour cream/yogurt if desired. Fold bottom edge, then sides; roll up.

Can be served cold, at room temperature or warmed in the microwave if desired.

Makes 6 servings.

* Substitute chili powder if ancho chili powder is not available

PER SERVING (1/6 of filling and 1 burrito): about 440 cal, 21 g pro, 11 g total fat, 64 g carb, 6 g fibre, 750 mg sodium

Source: www.riceinfo.com

- News Canada

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Antojitos or "little cravings" are small dishes of traditional Mexican cuisine that bring Latin flavor into your kitchen.

(ARA) – Most at-home chefs have five to 10 go-to recipes for the week, leaving them in a repetitive cooking rut. Whether you’re a seasoned chef or just making your way around the kitchen, exploring different cuisines and experimenting with flavors can be simple and bring fresh life and authenticity to everyday meals. One tasty cuisine with readily available ingredients that is growing in popularity in the United States is Latin cuisine.

“Latin and Mexican flavors offer rich, bold tastes, textures and possibilities,” says 2008 James Beard Award winner Chef Michelle Bernstein-Martinez, author of the new cookbook, Cuisine a Latina. “Authentic, ethnic ingredients are widely available in supermarkets, allowing any at-home chef to try something new in their meals.”

Here are a few of Bernstein-Martinez’s secrets to bringing her love of Latin and Mexican flavors to your kitchen:

Fresh, natural ingredients
The ingredients you choose for your dishes are just as important as the preparation of the food. Latin meals are known for their freshness and authenticity. To kick things up a notch, incorporate different fruits and vegetables such as plantains, limes, avocados and Spanish or yellow onions into everyday meals. Adding spices like ginger, chilies and cilantro, often used in the Latin culinary world, can add bold flavor to a dish.

One of the top and most easily accessible ingredients in Mexican cuisine is cheese, so look for natural and authentic cheeses with distinctive and full flavor, such as the El Regalo Manchego and Anejo Enchilado found in Sargento Artisan Blends Shredded Authentic Mexican Cheese.

Comfort food
Many Latin dishes offer the hearty and rich characteristics of comfort food, with a few twists and exciting flavors. Creamy polenta (corn grits) with sausage, poblano peppers stuffed with shrimp and rice and chili-spiced onion rings with Mexican cheese fondue are all rich and warm meals sure to become favorites.

Authentic antojitos
Antojitos, also known as appetizers or “little cravings,” are small dishes of traditional Mexican cuisine. Often found in Latin restaurants, these small meals are great for entertaining or offering variety during dinnertime. One antojito recipe idea is mini open-faced plantain sandwiches with grilled steak, avocado, chilies and Sargento Artisan Blends Authentic Mexican Cheese.

This recipe for Sweet Corn and Cheese Empanadas by Bernstein-Martinez is another antojito that is sweet, savory and perfect for bringing Latin flavor into your kitchen.

Sweet Corn and Cheese Empanadas
Serves 4

Ingredients
Dough:
2 cups all-purpose flour
1 teaspoon salt
1/4 pound plus 2 tablespoons butter, cut into small cubes
1/3 cup cold water
Canola oil for frying
*May substitute refrigerated or frozen pie crust dough

Filling:
1 tablespoon butter
1 tablespoon oil
1 Spanish or yellow onion, chopped fine
4-1/2 cups (6 ears) corn, off the cob
1 tablespoon granulated sugar
2 tablespoons heavy cream
Salt and pepper to taste
1 bunch scallions, sliced thin
1 cup (4 oz.) Sargento Artisan Blends Shredded Authentic Mexican Cheese
1 tablespoon chopped Italian parsley

Directions
1. Preheat oven to 375 to 400 F.

2. To prepare the dough: Combine flour, salt and butter in food processor; run until it becomes a coarse meal. Add all the water and pulse until it forms a dough. Allow to rest.

3. To prepare the filling: In a saute pan on medium heat, place the butter and oil. Add the onion, cook for 3 to 4 minutes; add the corn. Cook, stirring, for about 4 minutes. Lower the heat and add sugar, salt, pepper and cream. Cook for 3 to 4 minutes. Add the scallions, parsley and cheese. Stir until all ingredients are incorporated well. Remove from heat and allow to cool in the refrigerator.

4. Roll the dough out on a lightly floured surface, making a circle about 1/8-inch thick. With a cookie cutter 5 inches in diameter, cut circles. Place about 1 to 1-1/2 tablespoons of the filling into the center of each circle. Moisten the exposed dough with water. Fold the empanada in half, pressing the edges firmly together and press the tines of a fork around the edge to seal.

5. Bake about 10 minutes or until golden or heat 2 inches of oil to 325 to 350 F in a large pot; fry in hot oil until golden.

For more recipes, visit Sargento.com.

Courtesy of ARAcontent

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I have to admit, I like spicy foods. Mind you, I don’t like to cry while dining, or break a sweat, but a good kick is always appreciated (I don’t think I’d ever survive eating in England!).

Late summer is a great time to get to know chiles, whihc are Latin Am,erican fruits, by the way.

Chiles not only contain vitamins A and C, but also capsaicin, a spicy compound that increases circulation, mutes nerve sensitivity and may even help with weight loss.

However, not all are hot.

The mildest of them all are the Anaheim, which are long, skinny and lime green with a tough skin. These are best used peeled or roasted to add a smoky flavor to foods.

Jalapenos are medium hot, small, dark green and can be chopped and added to almost anything you want a kick in (jalapenos are called chipotle when they are smoked).

Poblanos are also medium hot, and are larger, dark green with a hint of purple, and are often used in rellenos and moles.

The hottest of the bunch are Habaneros, whihc are small and lantern shaped, orangey-yellow in color and can burn you even when handling them. With these babies, a little goes a long way.

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Mushroom Burritos

(NC)—Getting your little ones to eat and enjoy mushrooms can be harder than it sounds. With this fabulous burrito style dinner, your kids will be asking for “more mushrooms please”. Preparation is quick and easy, and offers a great opportunity to get your kids cooking with mushrooms.

Preparation Time: 12 minutes Cooking Time: 33 minutes

8 oz  pre-sliced fresh Mushrooms 250 g

1 medium onion 1 2 tbsp  olive oil or vegetable oil, divided 25 mL

8 oz lean ground chicken 250 g

1 clove garlic 1

1can  (7.5oz/213 mL) tomato sauce 1

1can  (14 oz /398 mL) beans in tomato sauce 1

1-11/2 tbsp chili powder 15-22 mL

1/2 tsp  cumin powder 2 mL

Pinch hot red pepper flakes (optional)

6 large (10 “25 cm) tortillas 6

1/2  (200g) block cheddar cheese

1/2 cup low fat sour cream  125 mL

1/2 cup mild, medium or hot salsa 125 mL

Cutting board

Small sharp knife

Large heatproof spoon

Large saucepan or deep skillet

Measuring spoons

Garlic crusher

Large baking sheet

Pastry brush

1/2 cup (125 mL) measuring cup

Can opener

Oven mitts

Large serrated knife

On cutting board stack 2 mushrooms slices one on top of the other; with sharp knife slice crosswise into narrow short strips; repeat with remaining mushrooms; set side. With sharp knife cut onion in half on cutting board, place flat side down and cut in both directions to coarsely chop.

Add 1 tbsp (15 mL) oil to skillet and place on burner; turn to medium high heat. Add ground chicken and with large spoon stir while cooking (about 3 minutes) to break up into small pieces. Stir in onion and mushrooms; crush garlic into pan and continue cooking and stirring until lightly browned, about 5 minutes. Stir in beans with sauce, tomato sauce, 1 tbsp(15 mL) chili powder, cumin and hot red pepper flakes if desired. Lower heat to medium-low and cook stirring occasionally 8-10 minutes or until very thick. Turn off burner and move skillet to a cold burner. Taste and add more chili powder if desired.

Preheat oven to 400º (220ºC). On cutting board cut cheese into 30 (1/2″/1cm) cubes.

Lay tortillas on counter; spoon 1/2 cup (125 mL) filling on to the bottom third of each tortilla, leaving a 1″(2.5 cm) border; arrange 5 cubes of cheese on top each one. Fold the bottom of tortilla over filling and fold the sides in to seal filling. Roll up tightly from bottom to enclose completely.

Using pastry brush lightly coat baking pan with 1 tsp (5 mL) oil and place rolled tortillas, seam side down on the pan. Brush remaining oil on tops and sides of filled tortillas.

Place baking pan in middle of oven; bake for about 15 minutes or until lightly browned on the bottom. If desired turn on broiler for 2-3 minutes to crisp and brown the tops.

Cool 4-5 minutes; mix sour cream and salsa in small serving dish. Using serrated knife cut tortilla rolls in half diagonally. Serve with dipping sauce.

Makes 6 servings

For kids’ mushroom recipes, tips for parents, and fun educational activities visit www.thecapcrew.ca.

-News Canada

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Calling flan a caramel custard is to do it an injustice. No mere pudding, this traditional Mexican dessert is the crème de la crème of sweets. Of course, not surprisingly, there are a hundred and one variations on the basic recipe. But sometimes the original is so much more than one can expect, to alter it is to approach cooking blasphemy.

Start early in the day so your flan has plenty of time to cool before serving. Then get ready for a bit of heaven.

Ingredients:
5 whole eggs
2 egg yolks
4 cups of milk
1 1/2 cup of sugar
2 strips of lemon zest
1 cinnamon stick

Coating

You can start with the ‘frosting’ first. Spread a 1/2 cup of sugar on the bottom of a saucepan and warm to medium-low heat. The goal is to brown the sugar, turning it gooey without burning. At a certain point it will start to melt. Don’t stir, but you can give the pan a little shake to prevent sticking.

Once the sugar is golden brown remove from heat and pour into a dozen warmed custard cups. You want the sugar to remain like syrup and not crystallize.

Warming custard cups is simple. Put an ounce of water into each cup and put them into the microwave for a minute, then remove and pour out any excess water. Watch carefully to ensure that the water doesn’t all boil away.

Flan Body

In a saucepan, combine milk, lemon zest (the outer peel of the fruit) and the cinnamon stick. Bring to a vigorous boil, then lower the heat and simmer for ten minutes. Remove and let stand.

In a bowl, mix the whole eggs and egg yolks together with a cup of sugar. Pour the milk mixture into the bowl through a fine sieve. Whisk until the result is well blended. Pour the result into the coated custard cups.

Arrange the cups into a baking pan, then pour in an inch of water, being careful not to splash any into the custard cups. Then bake at 300F/150C for an hour and a half. Check the flan periodically to ensure that the water has not all boiled away.

Remove the pan from the oven carefully, avoiding dumping the boiling water onto the floor or knocking over the custard cups. Remove the cups and let them cool for several hours in air.

Preparing flan takes a bit of effort, but the results will be worth it. If you doubt it, just ask the people who can’t tell you because their mouths are too full of flan. A big thumbs up will do nicely.

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Think of Mexican food and soup is not the first thing that comes to mind. But considering how many delicious Mexican soup recipes there are, it could never be last on the list. Here’s a small sampling of some of those delightful concoctions.

- Fabada Asturiana

Fabada is a soup imported to Mexico centuries ago by the Spaniards from the Asturia mountain section of Spain. It has since conquered many a palate.

Ingredients:
1 lb large white Fava beans
4 small chorizos
1/4 lb pancetta
1/4 lb jamón serrano
2 garlic cloves, chopped
1/2 tsp paprika

Soak the beans overnight. The next day, put the chorizos, pancetta and jamón serrano in a pan and spread the beans over the meat. Then cover the mixture with water. Bring the result slowly to a boil and let it simmer for about an hour. Check it occasionally to make sure the water hasn’t boiled away and exposed the ingredients. Then, sprinkle the garlic and paprika over the stew and cook for another hour.

- Gazpacho

Making a traditional gazpacho takes only a few minutes of preparation and the ingredient list is simplicity itself.

Ingredients:
4-14 1/2 oz cans of Mexican stewed tomatoes
1 large cucumber
1 bell pepper
2 tbsp chopped green chiles

Just chop the cucumber and bell pepper then mix up the ingredients. Refrigerate the mixture overnight. Easy!

- Sopa de Huevo

The Chinese aren’t the only ones who can produce an outstanding egg soup. This one has many of the same ingredients, but makes for a delightful variation.

Ingredients:
3 eggs
6 cups of chicken broth
1 tbsp all purpose flour
1 tsp parsley, chopped 
A pinch of chile powder

Bring the chicken broth to a slow boil. While you’re waiting, whip the eggs together with the flour using a whisk. Add the egg-flour mixture. Simmer for another ten minutes, stirring occasionally to make sure the eggs don’t clump. Top with a little parsley and sprinkle chile powder on top. Spicy.

- Sopa de Ostiones

Many parts of Mexico are near the sea and fishing is an ancient and honorable profession in this land. Oyster soup is one of the most pleasant results.

Ingredients:
4 dozen oysters
1 tomato
1/2 cup of white wine
2 carrots
2 potatoes
1 garlic clove, chopped

Chop up the potatoes and carrots into medium-sized chunks. Bake the tomato for about 15 minutes at 350F/177C, then peal off the outer layers. Then fry it in oil for a few minutes and slice it up. Add the vegetables to about 6 cups of water and heat. Add the oysters, then pour in the wine. Add the garlic and cook for another ten minutes. Seafood doesn’t get any better than this.

These delicious samples of Mexican sopas are easy to make and will delight palates of any nationality. They can be served as an appetizer or comprise the main meal for lunch. But whenever they’re tried, they’ll make for happy diners.

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Mexican desserts aren’t the first thing that leap to mind when thinking of Mexican cuisine. But given some of the outrageously delicious possibilities, maybe it should be. Here’s a sample that should convince anyone.

- Crema Catalana

An import from the Catalan area of Spain, this creamy dessert is easy to prepare and even easier to eat.

Ingredients:
4 egg yolks
2 cups of milk
5 oz of granulated sugar
1 cinnamon stick
1 lemon rind
1 tsp vanilla extract
1 tbsp cornstarch

Fetch a saucepan and pour in the milk, then add the lemon rind, vanilla extract and cinnamon. Bring to a boil and simmer for a few minutes.

Whisk the egg yolks vigorously, pouring in the cornstarch and five ounces of sugar. Keep it up until the mixture is thick. Then pour it over the milk, stirring well.

Heat to thicken, then allow to cool. Refrigerate for a few hours. Delicious.

- Ensaimadas

This sweet bread recipe will have everyone begging to go for those servings recommended by the food pyramid.

Ingredients:
2 large eggs
8 fl. oz of milk
4 oz of sugar
16 oz of all-purpose flour
6 oz butter
2 tbsp olive oil
4 tsp dry yeast
1 tsp salt

Warm the milk and dissolve the yeast in it. Then blend sugar, salt and flour and add to the milk. Blend with a mixer about two minutes until smooth. Add in the eggs, then pour in the olive oil and blend well. Knead the dough until all the ingredients are well mixed.

Cover with a damp towel and let the dough rise for about an hour. Knead again, then roll the dough out on a bread board with a rolling pin. Brush with butter and roll up the dough, then leave it for another hour. Coil the roll and bake at 375F/190C for 45 minutes. Superb.

- Leche Frita

Few cultures would be adventurous enough to call a recipe ‘fried milk’, especially since it’s made by boiling and frying. But that’s the basis of this delectable treat. Great desserts don’t come any easier than this one.

Ingredients:
2 eggs
32 fl. oz milk
4 oz sugar
6 fl. oz olive oil
1 tsp sunflower oil
4 oz cornflour
1 cinnamon stick

Bring the milk to a boil and add cornflour and sugar, then add the cinnamon stick and continue for ten minutes more. Stir frequently.

Then, pour the mixture into a tray and allow to cool to room temperature. As it cools it will thicken. Slice the result into squares about two inches on a side. Coat the results with egg and fry on medium heat. Milk never tasted so good.

- Torrijas

This fried bread dessert is another sweet favorite for lovers of Mexican cuisine.

Ingredients:
8 eggs
32 fl. oz of milk
16 oz of honey
16 oz of sugar
1 loaf wheat bread

Slice an uncut loaf of wheat bread into thick slices. Whisk the eggs well. Add sugar into the eggs and blend. Dip the bread slices into the mixture, coating them well. Fry them to a crisp, golden brown and top with honey. Unbeatable.
It’s easy to find a Mexican dessert that will please everyone, because each one is great tasting!

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Fortunately, there is a huge array of tasty, healthy Mexican beverages to go with every meal.

Chocolate is popular in Mexican dishes, or even as a dessert bar. But it’s more often consumed in the form of a hot chocolate drink. Mexican chocolate tends to be more granular and bitter than that from other countries. That makes it a perfect ingredient for a breakfast beverage. Melt the chocolate, add a bit of sugar to taste, and voila!

Of course, beer is enjoyed south of the border, where it is called cerveza. And Mexican breweries are second to none in producing some truly fine beers. They make a fine accompaniment to a lunch composed of burritos. But to make a great Mexican drink, try a Michelada. This drink is a mixture of beer, tabasco sauce, soy sauce, Worcestershire sauce and lime. Wow!

But you can also enjoy a great fruit drink with that fine frittata for lunch. Aqua fresca (a Mexican cooler) comes in a variety of flavors such as guava, pineapple or mango. The agua de tamarindo is a great favorite down Mexico way, made from the tamarind. For something even lighter try the agua de Jamaica made from the Hibiscus flower.

Naturally, that pre-dinner drink can quite rightly consist of a traditional margarita. Made from fine tequila and Mexican Controy, you’ll be ready for a hearty meal after one of these. If you prefer your tequila straight, that’s fine, too. Don’t forget the lime, though.

After dinner you’ll just have to have a Mexican coffee. Select some of your finest beans and brew the coffee dark. Then liven it up with a couple of ounces of tequila, Kahlua and brandy. For a real taste treat, add the same amount of Rompope, a kind of vanilla Mexican liqueur. Or, for something a little more straightforward, just try a bit of the Rompope all on its own.

Between beer for lunch, a pre-dinner margarita and an after-dinner Mexican coffee you might just be ready for a good night’s sleep. But the next morning could be a bit dicey. So, maybe you better have some of that milk after all. Have it Mexican style in the form of a good horchata.

Horchata is a traditional Mexican drink made from rice, water, cinnamon, almonds and sugar. But milk is often added as well. It is reputed to be good for hangovers. Even if it’s not, the taste will help you forget your headache!

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In case you’re wondering, the title does NOT refer to creating a small gopher-like animal or any dish containing it. No, mole is a delicious traditional Mexican sauce. In fact, it’s so traditional that the name derives from an Aztec word that just means ’sauce’. The most popular type hails from Puebla, Mexico which gives its name to the full description: mole poblano.

The basic ingredients are straightforward enough, though some of them may require a bit of digging to locate.

Ingredients:
3 corn tortillas
1/2 short French roll
2 very ripe plantains (dark)
3 oz Mexican chocolate
5 plum tomatoes

6 ancho chiles
3 pastilla chiles
3 garlic cloves
1 small onion

2 tbsp almonds
4 tbsp peanuts
4 tbsp pecans
2 tbsp sesame seeds
5 tbsp raisins

8 pepper corns
1 stick cinnamon
1/2 tsp anise
1/2 tsp cumin

5 cups chicken broth
4 tbsp pork lard

There’s quite a bit of preparation to make a fine mole, but the effort is worth it, as a taste of the results will prove.

Grind up all the chiles, as well as the cumin and anise, very finely. Set them aside. Grind up the nuts to small chunks, but not powder.

Sauté the nuts in the pork lard. If you prefer something less heavy use vegetable or canola oil. Then sauté the raisins in the same oil. In a fresh skillet, sauté the plantains in pork lard or oil until they’ve gone slightly crispy. Then sauté the bread in the same skillet.

Mix the vegetables together with the sautéed plantains and add 1 1/2 cups of chicken broth. You can use a blender or stir well with a spoon or mixer, then strain the result. Strain the chile mix to remove any seeds, stir well, then add the result to the vegetable mix.

Make a paste by mashing the bread and tortillas well, then add them in too. Add 2 cups of chicken stock. Add another cup of chicken stock to the ground nuts and blend that in.

Finally, melt the chocolate and add it to this soupy mixture and stir well. Now, for the hard part. Stir almost continuously for about 2 hours.

This can be done by trading places among several people, or you can set a mixer on very low speed, preferably one that has a computerized timer so it can be turned off and on every few minutes for a few seconds. But you’ll need a mixer with a heating element since the blend also needs to be cooked over low heat while it is stirred.

The result is enough to spread on dishes for a dozen diners and will keep well in the refrigerator for a week.

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Salsa is often used to describe a sauce of Mexican origins. Although the word salsa is also used to describe a dance, music and some kinds of Italian and Spanish sauces, in English, it describes the Mexican sauce. The traditional salsa recipe from Mexico is spicy and hot but sometimes the level of taste of the salsa depends on the preference of the maker. Salsa is usually used as dips for nachos and other corn based food.

Salsas became popular in the United States of America during the Second World War when there was shortage of the production of catsup. This is why most Americans are more familiar with the salsa roja or red sauce made from cooked tomatoes.

The Makings of Great Salsa Recipe

There are a great many salsa recipes around. The traditional salsa recipe usually contains spices and tomatoes although there are also salsas that do not contain tomatoes. Most salsa mixtures are produce using a bender these days but before you would have needed a traditional Mexican mortar and pestle to make great pasta.

A well loved salsa recipe is the red sauce and the raw sauce. The red sauce if made from cooked tomatoes and several spices and herbs. It is usually used as a condiment in the United States and Mexico. The raw sauce salsa recipe calls for raw tomatoes, chili peppers, lime juice, cilantro leaves, onions and others fresh herbs and spice. These are all coarsely chopped and mixed well.

Sometimes, if you do not know any salsa recipe, you can mix together some tomatoes and other spices to make your own salsa. Other more exotic salsa combinations are with chocolate and another salsa recipe calls for avocado. Pineapples, mango or mint are also some of the additional ingredients for a great salsa recipe.

Commercially prepared salsa is also fast becoming a trend in the United Sates of America and around the world. These are more of the red sauce varieties and come in exotic containers and often sold in supermarkets and grocery stores as dips. The raw sauce is often mixed with vinegar to improve the products longevity in the shelves. Without the vinegar, the salsa recipe will go stale in just a short while.

The more popular brands of salsa are Tostitos, Old El Paso, La Victoria, Newman’s Own and Taco Bell. These are used mainly for dips and other chips made from potatoes or ground corn.

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Each year, Cinco de Mayo festivities take center stage in town squares across Mexico. But you don’t have to be south of the border to join in the fun. Follow the lead of area restaurants and consider throwing a little fiesta of your own!

Traditional Cinco de Mayo gatherings are abuzz with music, laughter and vibrant colors — and of course, no Cinco de Mayo celebration is complete without great food. To lessen the stress of party planning, be on the lookout for easy ways to add the bold flavors of Mexican cuisine to your party fare. New Sargento Chipotle Cheddar cheese is the perfect ingredient to add a little kick to your recipes with a smoky twist on a familiar flavor.

Corporate chef for Sargento Foods Inc., Guy Beardsmore, offers a tip for making your Cinco de Mayo celebration a hit with your guests. “Keep it simple when you’re entertaining,” says Beardsmore. “For Cinco de Mayo celebrations, something like a build-your-own taco bar is a really easy way to serve up something fun that your guests can enjoy.”

Always a crowd pleaser, chips with cheese and bean dip are especially appropriate for Cinco de Mayo. Sargento Chipotle Cheddar bolsters the flavor in our version of Mexican Fiesta Dip, and brings authenticity to your bash. For a genuine taste of Mexico, try your hand at Chili Rellenos. This traditional dish is sure to impress your guests, and add plenty of spice to your party line-up.

As the big day nears, keep an eye out for fun and creative ways to enliven your fiesta. Add to the enjoyment with a few of these tips for bringing the warmth and spirit of Mexico to your get-together:

* Prepare a fun mix of salsa music to play in the background
* Use red, white and green décor to celebrate the colors of Mexico
* Create a fun-filled piñata for children — and maybe a separate one with goodies for adult guests as well!

Here’s a tasty recipe you may want to try: Chili Rellenos

Serves: 6

Ingredients:
6 whole green Anaheim or Poblano chile peppers
6 slices Sargento Deli Style Sliced Chipotle Cheddar Cheese
3 tablespoons flour
6 eggs, separated
1 teaspoons salt
1/2 cup vegetable oil
3/4 cup salsa

Directions:

1. Place peppers under broiler, about 4 inches from heat. Broil just until skins blister. Let cool in a food storage bag or paper bag for a few minutes. Peel; remove stems. Cut slit in side of each pepper to remove seeds. Stuff each pepper with 1 slice of cheese, folded to fit; roll in flour.

2. Beat egg whites until stiff but not dry. In another bowl, beat flour and salt with egg yolks and 1 tablespoon water until thick and lemon colored. Fold beaten yolk mixture into the egg whites.

3. In a large skillet, heat 1/2 cup oil over medium heat. For each rellenos, spoon about 1/2 cup egg batter into the hot skillet. Spread egg mixture out slightly to make an oval mound. As egg begins to set, place a filled pepper on top of the egg mixture. Cover each with 1/2 cup more of the egg mixture. Continue cooking until bottom is browned. Turn carefully and brown the other side. Drain on paper towels. Serve with salsa.

Tip: Sargento Chipotle Cheddar Cheese Snacks can be substituted for the Sargento Deli Style Sliced Chipotle Cheddar Cheese. Substitute 6 cheese sticks for the 6 slices of cheese.

Courtesy of ARAcontent

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Often, Friday night is the one evening when everyone in the family is home for dinner. Many families – feeling the need to make the most of their time together – are adapting the Lenten tradition of “Fish Fridays” for quick, healthy meals that the whole family can enjoy.

Health and child development experts agree that the act of sitting down together for a meal is an important bonding experience for families. Frequent family meals are related to better nutritional intake and a lower risk of unhealthy weight control practices and substance abuse, according to a University of Minnesota survey published in the August 2004 “Archives of Pediatrics & Adolescent Medicine.” An article in the April 2006 Journal of the American Dietetic Association supported those findings, stating that the family meal is – “potential public health measure for improving dietary quality, reducing overweight, and improving education and social outcomes.”

With renewed emphasis on dining together, many parents are seeking meal ideas that combine convenience, comfort and healthy qualities. It is not surprising that fish is becoming a popular choice. In fact, in the 2005 Dietary Guidelines and new Food Pyramid, the U.S. government prominently features recommendations for Americans to consume two servings of fish or seafood every week to maintain a healthy diet. The proteins, vitamins and fatty acids found in fish and seafood contribute to improved cardiovascular and neurological health.

“Fish fits well with our modern lifestyles,” says Judson Reis, a seafood expert with Gorton’s. “It’s quick and easy to prepare, complements a variety of flavors and cuisines and is recognized as being an essential part of a healthy diet.”

Many of today’s parents were among the first generation to fall in love with fish sticks during an era when Fish Fridays were an important Lenten observance, Reis points out. “For these parents, fish is not only a healthy food, but a comfort food as well. They’ve come to enjoy incorporating fish into their diets in a variety of ways that appeal to both them and their children.”

Frozen seafood options have evolved since the early success of fish sticks. Today, you can find grilled salmon, beer battered fillets, shrimp scampi and fish fillets in real potato breading in your supermarket freezer aisle. Many, like Gorton’s products, emphasize the most healthful aspects of fish, including its high nutritional value and absence of trans fats.

Adding to seafood’s appeal is the growing popularity of shrimp which is quickly becoming a Fish Friday favorite. Products like Gorton’s Shrimp Temptations in Scampi or Lemon Butter sauces make it easy to prepare America’s favorite shellfish along with another American staple, pasta. Consumer demand for shrimp has surpassed tuna as the most frequently eaten seafood in the United States, according to the National Fisheries Institute. More than 50 percent of all frozen seafood purchases consists of shrimp.

“Whether you choose a creative preparation for fish sticks, like fish stick fajitas, or go with a classic flavor like Scampi Shrimp Temptations, seafood is a versatile, easy solution to Friday dinner dilemmas,” says Reis.

Here are two recipes from Gorton’s library of great ways to serve fish. You’ll find more recipes at www.Gortons.com.

Fish Stick Fajitas

Ingredients:

18 fish sticks (Gorton’s Crunchy Golden Fish Sticks)
1 large onion, sliced
1 large green bell pepper, sliced
1 large red pepper, sliced
1 large orange or yellow pepper, sliced
1 teaspoon minced garlic
2 tablespoons cooking oil
1 packet fajita dry seasoning mix
9 flour tortillas
shredded cheese
salsa
sour cream
guacamole

Preparation:

Cook fish sticks according to package directions. While the sticks are cooking, heat oil in a skillet. Add garlic, onions and peppers. Stir and cook five to seven minutes until the vegetables are tender. Stir in seasoning mix. Place one or two cooked fish sticks in the middle of a tortilla, top with vegetable mixture, cheese and salsa, sour cream and guacamole to taste, if desired.

Preparation time: 15 minutes. Cooking time: 20 minutes. Serves: 6.

Teriyaki Fillet Stir Fry

Ingredients:

1 box Gorton’s Grilled Fillets (any flavor)
3 cups cooked rice
2 tablespoons vegetable oil
2 large Spanish onions
1 medium red pepper
1 cup carrots
1/2 pound fresh mushrooms
3 stalks celery
1 bunch scallions
1 8-ounce can bamboo shoots
3 tablespoons water
1/4 cup light soy sauce
1/2 cup strong hot chicken bullion
3 cups raw spinach leaves

Preparation:

Cook rice according to the directions on the package. Slice onions, red pepper, carrots, mushrooms and celery thinly. Cut scallions in 1 1/2 inch lengths. Drain bamboo shoots. Wash and dry spinach, and discard stems. Heat oil in wok or an electric skillet. Stir fry all vegetables except spinach for three minutes. Add water, soy sauce, bullion and Grilled Fillets. Cover and let simmer for 10 minutes. Add spinach leaves and cook for three more minutes. Cut fillets into bite sized pieces, place vegetables and fish on rice and serve.

Preparation time: 10 minutes. Cooking time: 30 minutes. Servings: four

Courtesy of ARAcontent

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