Simply Delicious - Real Food Recipes
Most parents face the same mealtime dilemma — maing affordable and convenient food that the whole family will like. Time is short, palates are picky and some fear it will cost too much to put real food on the table.
Celebrity chef Bobby Flay joined the Hellmann’s® and Best Foods® Real Food Project to help moms tackle the barriers to real food in simple and helpful ways. “Real food does not have to be complicated. With a few basic ingredients, it’s easy to create a meal you can feel good about serving the whole family,” said Flay.
Flay encourages using food made with ingredients that are simple and delicious. “Real food that tastes great is something every member of the family can appreciate,” said Flay. “Adding elements like Hellmann’s® Real Mayonnaise made with eggs, oil and vinegar goes a long way toward making real food taste great. You can also use Hellmann’s Light®, which has half the calories and fat of Real Mayonnaise and is now made with 100 percent cage-free eggs.”
For recipes and how-to videos, visit the Real Food Project at www.Hellmanns.com or www.BestFoods.com.
– Family Features
A Bobby Flay Recipe - 4 servings
1/3 cup Hellmann’s® or Best Foods® Real Mayonnaise
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne powder
1/4 pound extra sharp white cheddar cheese, coarsely grated
1/4 pound extra sharp yellow cheddar cheese, coarsely grated
1/3 cup drained and finely chopped roasted red peppers or piquillo
1-1/2 pounds lean ground beef
4 hamburger buns
8 thick slices double smoked bacon, crisp-cooked
Combine mayonnaise, salt, pepper and cayenne in large bowl with fork. Stir in cheese and roasted peppers. Cover and refrigerate at least 30 minutes.
Meanwhile, shape ground beef into 4 patties. Season, if desired, with salt and black pepper; set aside.
Grill or pan fry burgers, turning once, 8 minutes or until desired doneness. During last 30 seconds of cooking, evenly top each burger with cheese mixture, then cook covered until cheese melts slightly. Arrange burgers on buns, then evenly top with bacon
A Bobby Flay Recipe - 6 servings
1 cup red grapes, diced
1 cup blue and/or black grapes, diced
1/2 small red onion, finely chopped
1 jalapeño pepper, finely chopped
3 tablespoons chopped fresh cilantro or flat-leaf parsley,
plus leaves for garnish
2 tablespoons red wine vinegar
4 slices whole grain bread, quartered, OR 1 baguette, thinly sliced into 16 pieces
6 ounces herbed goat cheese, slightly softened
1/3 cup Hellmann’s® or Best Foods® Real Mayonnaise
Combine grapes, onion, jalapeño pepper, cilantro and vinegar in medium bowl. Season, if desired, with salt and pepper. Let stand at least 30 minutes.
Preheat oven to 375°F. Arrange bread on large baking sheet in a single layer and bake, turning once, 8 minutes or until lightly golden brown and crisp on both sides. Remove and let cool.
Combine goat cheese with mayonnaise in small bowl until smooth. Season, if desired, with salt and pepper. Evenly spread cheese mixture onto crostinis, then top with grape salsa.
A Bobby Flay recipe - 4 servings
1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
2 tablespoons chipotle peppers in adobo sauce
2 tablespoons fresh lime juice
2 teaspoons honey
1 teaspoon ground cumin Kosher salt & freshly ground black pepper
1 medium head green cabbage, finely shredded
2 large carrots, finely shredded
1 small onion, halved and thinly sliced
1/4 cup chopped fresh cilantro
Combine mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.
With Malt Vinegar-Tarragon Dip
A Bobby Flay Recipe - 6 servings
2/3 cup PLUS 1 teaspoon malt vinegar
1-1/2 cups Hellmann’s® or Best Foods® Real Mayonnaise
1 tablespoon chopped tarragon
5 Russet or all-purpose potatoes, scrubbed
1/4 cup canola oil
2 tablespoons finely chopped flat-leaf parsley
Bring 2/3 cup vinegar to a boil over high heat in small saucepan and continue boiling until reduced by half. Remove saucepan from heat and let cool 5 minutes.
Combine mayonnaise, cooled vinegar, remaining 1 teaspoon vinegar and tarragon in medium bowl. Season, if desired, with salt and pepper. Cover and refrigerate at least 30 minutes.
Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes or until potatoes are tender, but still firm. Drain and cool slightly. Cut each potato lengthwise into 8 slices.
Brush potatoes with oil and season, if desired, with salt and pepper. Grill, turning once, 4 minutes or until golden and cooked through. Arrange potatoes on serving platter, then sprinkle with parsley. Serve with dip.
Impressive Fruit Pies and Tarts
Berry season means colors, tastes and aromas that are sure to please. With a variety of gorgeous fresh fruits at your fingertips, why not whip up a fabulous fruit pie or tart to surprise family or share with friends? From family dinners to spur-of-the-moment picnics, pies are easy to make and easy for family and friends to appreciate.
To save time in the kitchen, start with Pillsbury Refrigerated Pie Crusts for a flaky, tender base. Just unroll it into your favorite pie plate or tart pan, spoon in a delicious fruit filling, bake and enjoy. Pillsbury has updated the packaging with a fresh, contemporary look and features a new recipe for Three-Berry Pie. For more delicious recipes, visit www.pillsbury.com/pie, or become a fan and share your pie-making stories, photos or tips at www.facebook.com/lovethepie.
8 servings
Crust
1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box
1 teaspoon flour
2 tablespoons finely chopped pecans
Filling
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 tablespoons margarine or butter
1 egg yolk, beaten
1/4 to 1/3 cup lemon juice
Topping
2 3-ounce packages cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon lemon extract
1 8-ounce carton frozen whipped topping, thawed
1 tablespoon milk
3 cups fresh raspberries or frozen raspberries without syrup, thawed, dried on paper towels
Mint sprigs, if desired
Heat oven to 450°F. Prepare crust according to package directions for unfilled one-crust pie using 9-inch pie pan. Press pecans into bottom of pie crust-lined pan. Generously prick crust with fork. Bake for 9
to 11 minutes or until light golden brown. Cool completely.
In small saucepan, combine sugar and cornstarch; blend well. Stir in water, margarine and egg yolk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice. Pour into cooled crust. Refrigerate 1 hour.
In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth. Beat in whipped topping at low speed until well blended. Add milk; mix until smooth and of spreading consistency. Spread thin layer of topping mixture around edge of crust. Reserve 4 raspberries for garnish. Arrange remaining raspberries
over top of filling. Spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries.
Refrigerate 2 hours before serving. Store in refrigerator.
8 servings
Crust
1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box
Filling
1 8-ounce package cream cheese, softened
1/3 cup sugar
1 Tbl. orange-flavored liqueur or orange juice
4 cups assorted fresh whole berries
(small strawberries, blueberries,
raspberries, and/or blackberries)
1/3 cup red currant jelly, melted
Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
In small bowl, combine cream cheese, sugar and liqueur; beat until smooth and well blended. Spread cream cheese mixture evenly in cooled baked shell. Top with berries; brush berries with melted jelly to glaze
Refrigerate at least 2 hours before serving. Store in refrigerator.
8 servings
1 package (14.1 ounces) Pillsbury refrigerated
pie crusts, softened as directed on package
1 1/2 cups sugar
5 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1/4 teaspoon salt
3 cups fresh or frozen (thawed and drained) blackberries
2 cups fresh or frozen (thawed and drained) raspberries
2 cups fresh or frozen (thawed and drained) blueberries
1 tablespoon milk
2 teaspoons sugar
Heat oven to 450°F. Make pie crusts as directed on package for two-crust pie using glass 9-inch pie pan.
In large bowl, stir together 1 1/2 cups sugar, cornstarch, tapioca and salt; gently toss with berries. Let stand 15 minutes. Spoon into crust-lined pan. To make lattice top, cut second crust into 1/2-inch-wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush crust with milk; sprinkle with 2 teaspoons sugar.
Place pie on middle oven rack; place large cookie sheet on rack below pie pan in case of spillover. Bake pie 15 minutes. Reduce oven temperature to 375°F. Cover edge of crust with strips of foil to prevent excessive browning. Bake about 40 to 45 minutes longer or until crust is golden brown and filling is bubbly.
Let stand 2 hours before serving.