(Family Features) For Mexican food lovers everywhere, Cinco de Mayo provides the perfect excuse to host a fiesta. This year, try spicing up your party menu with Mexican-inspired bold flavors and fresh ingredients using these tips and recipe. With a little planning and some key fresh ingredients, you can host a fiesta everyone will enjoy.

Cinco de Mayo Menu Planning
Here are a few authentic dips and dishes to liven any party spread:

• Green, Green Guacamole - This flavorful dip embodies the festive flavors of the holiday. To make fresh guacamole, add green onions, cilantro and Tabasco green jalapeño pepper sauce to ripe, mashed avocados.
• Mexican Caviar - Not your average salsa dip, this hearty and zesty recipe combines black beans, corn, avocado, tomatoes and cilantro for a muy bueno party starter that is sure to please.
• Spicy Taquitos - Packed with genuine flavor, these savory appetizers can be served all year long. A satisfying blend of chicken, red beans and shredded cheese is rolled into buttery phyllo dough and baked until golden and crispy.

To add more authentic flavor to your table, be sure to serve Fiery Fiesta Empanadas. With a soft cornmeal crust, ground beef, cheese and olive filling, this dish boasts bold notes of cumin, garlic, and mild Tabasco green jalapeño pepper sauce - making these empanadas a sure-fire way to spice up your menu.

For more sizzling, south-of-the-border recipes, visit www.tabasco.com.

Fiery Fiesta Empanadas

Makes 4 empanadas

Cornmeal Crust

• 2 cups all-purpose flour
• 1 cup yellow cornmeal
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, cut into 1-inch pieces
• 6 tablespoons water

Filling

• 1 pound ground beef
• 1 clove garlic, crushed
• 3 scallions, chopped
• 1/4 cup taco sauce
• 1/4 cup pitted ripe olives, chopped
• 4 teaspoons Tabasco green jalapeño pepper sauce, divided
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 cup shredded Cheddar or Monterey Jack cheese
• 1 large egg, beaten

1. Combine flour, cornmeal and salt in medium bowl. Cut in butter until mixture is crumbly. Sprinkle in water, 1 tablespoon at a time, until dough sticks together.
2. On lightly floured surface with lightly floured rolling pin, roll out half of dough until 1/4-inch thick. Cut dough into two 7-inch rounds. Repeat with remaining dough and scraps. Cover; set aside.
3. Cook ground beef and garlic in 12-inch skillet over medium-high heat until beef is browned on all sides, stirring occasionally to break up beef.
4. Stir in scallions, taco sauce, olives, 3 teaspoons green jalapeño pepper sauce, oregano, cumin and salt until well blended. Stir in cheese.
5. Preheat oven to 375ºF. Grease large cookie sheet. Spoon about 1/2-cup filling on 1/2 of each round, leaving a 1/2-inch border.
6. Stir together egg and remaining teaspoon green jalapeño pepper sauce.
7. Brush border with egg mixture.
8. Fold dough over filling, pressing out air. Crimp edges with fork or fingers to seal.
9. Place on baking sheet. Bake 25 minutes or until golden.

Source: Tabasco

(Family Features) Quick, effortless recipes are the cornerstone of making hassle-free meals and snacks that work for active families. Adding simplicity to your kitchen repertoire can make it a little easier on everyone, creating more quality time spent around the table and less time in the kitchen.

Whether you’re meal prepping the kids’ school lunches for the week or whipping up a last minute snack, one kitchen staple to consider picking up on your next grocery run is Eckrich deli meats.

As a make-ahead meal that can be sent with your kids (or yourself) for lunch, these Ham and Turkey Roll-ups take just a few minutes of rolling together some family-favorite tastes. Using simple recipes with Oven Roasted Turkey Breast and Black Forest Ham as the main ingredients allows you to spend less time in the kitchen and more time enjoying life’s little moments with loved ones.

While creating make-ahead lunches can come in handy, arguably just as important is the meal that gets the day started: breakfast. Saving time in the morning, especially on busy weekdays, can be a lifesaver for families who value spending time together.

One solution can be these Deli Ham Breakfast All Day Tacos, featuring the consistent quality of perfectly seasoned Eckrich Deli Ham Off the Bone. A handful of ingredients and a pan are all you need to create a handheld breakfast for everyone in the family.

Find more fast, flavorful meals the entire family can enjoy at eckrich.com .

Ham and Turkey Roll-ups

Cook time: 10 minutes
Servings: 2

• 4          ounces Eckrich Deli Oven Roasted Turkey Breast
• 4          ounces Eckrich Deli Black Forest Ham
• lettuce leaves
• 2          tablespoons chunky guacamole
• 1/4       cup cucumbers, chopped
• 1          tablespoon shredded cheddar cheese
• 2          slices bacon, cooked and chopped

1. Layer turkey and ham slices. Layer lettuce, guacamole, cucumber, cheese and bacon crumbles. Roll meat and insert toothpick to hold. Include additional toppings, as desired.

Deli Ham Breakfast All Day Tacos

Cook time: 20 minutes
Servings: 4

• 8          soft corn tortillas
• oil
• 1          cup Eckrich Deli Ham Off the Bone, cubed
• handful green bell peppers, chopped
• handful red bell peppers, chopped
• 8          eggs
• 2          tablespoons milk
• pinch salt
• pinch pepper
• 1/2       cup shredded cheddar cheese
• sour cream (optional)
• cilantro (optional)
• salsa (optional)

1. In pan over low heat, warm tortillas, flipping after 15 seconds. Remove. Increase heat to medium; add oil and warm ham; set aside.
2. In same pan, saute peppers. Add eggs, milk, salt and pepper until eggs are cooked. Add cheese and ham.
3. Spoon mixture onto tortillas. Top with sour cream, cilantro and salsa, if desired.

Source: Eckrich

(Family Features) What better way to serve a hungry gang than with two crowd-pleasers: meatballs and BBQ? Anyone hosting a big game gathering needs to have recipes on-hand that are hearty and tasty, while still being easy to prepare.

The easiest and fastest way to find what you need to feed the fans is by utilizing local club stores like Sam's, where shoppers can huddle and find great game-day foods and entertaining items at affordable prices. These crowd-pleasing recipes start off with Byron's Hand Pulled Pork BBQ and Casa Di Bertacchi Meatballs, both sold at Sam's Clubs nationwide.

The Mini Meatball Hamburgers are made from fully-cooked meatballs crafted from an outstanding, authentic family recipe. The seasoned and lightly steamed meatballs can be warmed up quickly and paired with a tasty sauce for some super-star sliders.

BBQ Nachos take game-day appetizers to a whole new level. Made with hickory-smoked pulled pork that's finished with a sweet and spicy sauce, this BBQ is ready to be warmed up and loaded up with fan-favorite nacho toppings for an appetizer that will have your guests calling for a replay.

For more information about Byron's Hand Pulled Pork BBQ, Casa Di Bertacchi Meatballs, or for additional recipes, visit www.ClubEntertaining.com.

Mini Meatball Hamburgers

Makes 26 appetizers

• 26 frozen Casa Di Bertacchi fully cooked meatballs (1 pound)
• 1 cup ketchup
• 3 tablespoons Dijon honey mustard
• 26 2-inch rolls, sliced in half horizontally
• 1 1/2 cups sweet pickle relish

1. Preheat oven to 400°F.
2. Place meatballs in 8 x 8 or 9 x 9-inch pan. Bake for 25 to 30 minutes, or until thoroughly heated.
3. In a small bowl, combine ketchup and mustard. Place a heaping teaspoon of ketchup mixture on the bottom of roll. Place a meatball on top. Follow with a rounded teaspoon of pickle relish. Place top half of roll over top. Repeat for remaining meatballs and rolls. Serve immediately on a large platter.

Cheeseburger Variation: Place a small slice of cheddar cheese over each meatball.

BBQ Nachos

Serves 4

• Byron's BBQ
• 1 cup shredded Monterrey Jack cheese
• 1/2 cup red onion, diced
• 1 green bell pepper, diced
• 1 tomato, diced
• 1 15-ounce can black beans, rinsed and drained
• Tortilla chips
• Whole kernel corn
• Sliced jalapeño
• Fresh guacamole
• Sour cream

1. On a large oven safe serving plate, arrange a layer of tortilla chips; top with BBQ. Sprinkle with cheese, onions, bell peppers, diced tomato and black beans. Heat in microwave (or in oven) until cheese is melted. Garnish with whole kernel corn, sliced jalapeño, fresh guacamole, and sour cream.

Source: Byron's BBQ / Casa Di Bertacchi Meatballs

It's little secret that eating more nutritious veggies is an essential element of healthier eating. Fortunately, finding ways to boost the veggie content of your favorite dishes may be easier than you think.

Put a creative twist on your meals from breakfast through dinner with these tasty tips:

• Experiment with new flavors to enhance the dishes you enjoy regularly. If a ham and cheese omelet is your standard breakfast fare, try adding fresh tomato, peppers and mushrooms for a whole new taste. If you tend to keep things simple, get creative when it comes to topping your morning toast, such as this version that features avocados and radishes. Then at dinner time, give basic pasta a bump by adding broccoli or spinach to your sauce.
   
• Look for veggie-rich versions of your favorite condiments, dips and sauces. For example, Sabra's Veggie Fusions Guacamole has tons of added vegetables with 30 percent less fat than classic guacamole. Available in Garden Vegetable and Mango Lime, you can also opt for the Southwest flavor and get your fiesta fix with a hearty combination of guacamole, sweet corn and rich black beans - the perfect complement to a spicy steak taco.
   
• Find new flavor combinations by swapping out calorie-laden carbs. Ditch the bread and instead use leaves of lettuce to wrap your sandwich. Traditional cold cuts, chicken salad and even burgers taste great nestled in fresh, crisp leafy greens.

Get inspired with more ideas to up your veggie intake at sabra.com.

Avocado Toast with Radish and Cotija Cheese

Recipe courtesy of The Lemon Bowl

Yield: 4

• 1/2 medium red onion, thinly sliced
• 1 lime, juice only
• salt, to taste
• 4 slices crusty, whole-grain bread, toasted
• 1 cup Sabra Veggie Fusions Southwestern Guacamole
• 2 ounces Cotija cheese, crumbled
• 4 large radishes, thinly sliced
• cilantro sprigs (optional)

1. In small bowl, toss together onion slices with lime juice and salt, to taste; let sit 5 minutes, or as long as overnight.
2. Top each piece of toasted whole-grain bread with 1/4 cup guacamole.
3. Place equal parts pickled red onions, crumbled Cotija cheese and radish slices on top of each piece of toast. Garnish with cilantro, if desired, and serve.

Spicy Steak Tacos with Southwestern Guacamole

Recipe courtesy of Emily Bites

Yield: 8

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 pound raw lean, trimmed flank steak, cut into thin strips
• 1 tablespoon canola oil
• 8 tortillas (6 inches each)
• 1 cup chopped lettuce leaves
• 8 tablespoons Sabra Veggie Fusions Southwestern Guacamole
• 4 tablespoons clover sprouts
• 4 grape tomatoes, sliced
• 1 radish, thinly sliced

1. In small dish, combine chili powder, garlic powder, onion powder, oregano, paprika, cumin, salt and pepper, and stir together until well mixed.
2. Place uncooked steak strips into re-sealable plastic bag and add spice mixture. Seal bag and shake/turn until steak is coated with seasoning.
3. Pour oil into large skillet and bring to medium heat. Add seasoned steak strips and stir to coat steak with oil. Cook, stirring and flipping occasionally, about 5 minutes, or until steak strips are cooked to taste. Remove from heat.
4. Warm tortillas slightly in microwave then lay out to fill. Divide lettuce and steak between tortillas and top each with 1 tablespoon of guacamole. Sprinkle each taco with sprouts and slices of tomato and radish.

Source: Sabra

(Family Features) Big-game watch parties call for big-game snacks, but that doesn’t have to mean complicated recipes or hours spent in the kitchen. Small bites and hearty dips made with real ingredients can be easy to prepare, and make an impressive spread that guests can enjoy from opening kickoff to the final whistle.  

To avoid the classic snacking fumble of having your guests’ chips crumbling in your dips, choose an option like Garden of Eatin’ Blue Tortilla Chips, the mother of all chips, made with organic whole blue corn kernels that are stone ground to perfection for thick, tasty and hearty chips that stand up to any dip.

To prepare for fellow viewers with other lifestyle or dietary needs, plan to offer snacks and dips that satisfy even the most finicky of fans. Prepare a double serving of guacamole and split it in two. Keep one as-is for an easy and healthy vegan option, and make BLT Guacamole with the rest.

Serve with Garden of Eatin’ Grain Free Cassava Chips, which are made with organic cassava, sunflower and chia seeds. Crafted to perfection, these gluten-free, grain-free, vegan, paleo-approved chips provide a tasty touchdown for the whole team.

If you’re looking to bring the heat with bold taste and just enough spice in each bite, go for a warm option like Tex-Mex Enchilada Queso. To save time, you can assemble it a few hours before kickoff or even a day ahead of the game then bake just prior to guests arriving. An easy way to make this recipe stretch is to make a portion without meat so you have a vegetarian option as well.

Find more recipes to bring victory to your game-day spread at gardenofeatin.com.

BLT Guacamole

Recipe courtesy of Gaby Dalkin of What’s Gaby Cooking

• 3          strips bacon
• 3          avocados, seeds removed
• 2          baby romaine lettuce leaves, halved and shredded
• 1          small red onion, finely chopped
• 2          tomatoes, finely chopped
• 1          lime, juiced
• 1          lemon, juiced
• 2          tablespoons cilantro, chopped
• 2          tablespoons chives, chopped
• kosher salt, to taste
• pepper, to taste
• Garden of Eatin’ Grain-Free Cassava Chips

1. Cook bacon according to package instructions. Drain on paper towel and break into small pieces.
2. In medium bowl, roughly mash avocado. Add lettuce, onion, tomato and bacon. Stir lime juice, lemon juice, cilantro and chives into avocado. Season with salt and pepper, to taste.
3. Serve with tortilla chips.

Tex-Mex Enchilada Queso

Recipe courtesy of Gaby Dalkin of What’s Gaby Cooking

•             Nonstick cooking spray
• 8          ounces cream cheese, at room temperature
• 1          cup sour cream
• 1          tablespoon ground chili powder
• 1          teaspoon ground cumin
• 1/2       teaspoon garlic powder
• 1/2       teaspoon kosher salt
• 1          can (10 ounces) green enchilada sauce
• 1          can (15 ounces) black beans, rinsed and drained
• 1          can (10 ounces) diced tomatoes in green chilies, drained
• 1          cup frozen corn, thawed
• 1          cup freshly grated sharp cheddar cheese, divided
• 1          cup shredded rotisserie chicken
• chopped fresh cilantro
• chopped green onions
• Garden of Eatin’ Blue Corn Tortilla Chips, for serving

1. Heat oven to 400° F.
2. Lightly coat deep, 9-inch skillet with cooking spray.
3. In large bowl, using hand mixer on medium speed, beat cream cheese, sour cream, chili powder, cumin, garlic powder and salt until smooth and well combined. Reduce speed to low then beat in enchilada sauce until incorporated. Stir in beans, tomatoes, corn, 1/2 cup cheddar cheese and shredded chicken.
4. Transfer mixture to prepared baking dish. Top with remaining cheddar cheese. Bake 25-30 minutes until dip is hot and cheese is bubbly. Sprinkle with cilantro and green onions.
5. Serve warm with tortilla chips.

Source: Garden of Eatin’

(Family Features) Whether it’s a simple date night at home or a weeknight meal for the entire family, finding inter-culinary balance between everyone at the table can sometimes be difficult.

However, when at least one party is willing to make dietary changes to benefit a loved one, serving up quality meals can become less of a hassle. Though men are often stereotyped as carnivorous cavemen, the majority are willing to change their eating habits – trading in those porterhouses for veggie burgers – to make their partners happy, according to a survey from Yves Veggie Cuisine. While 63 percent of men and 62 percent of women would eat less meat if their partner asked, 59 percent of men said they would also eat less of their favorite foods, at the request of their significant other.

In the same survey, dietary changes in the name of love were found at every level of the food pyramid, not just meat. Among the changes men have already made are eating less meat (22 percent), eating less dairy (18 percent) and eating less gluten (15 percent). However, it was found that women tend to hold their ground more when it comes to giving up certain foods with only 14 percent eating less dairy, 10 percent eating less meat and 6 percent eating less gluten for the sake of their relationship.

Making dietary compromises can be as simple as using high-quality ingredients like Yves Veggie Cuisine Appetizer Bites to complement, complete or even reinvent family-favorite meals like tacos. The gluten-free, non-GMO bites are low in fat and contain no artificial preservatives, colors or flavors, making it easy to put a plant-positive twist on nearly any meal with one of the two varieties – Kale and Quinoa or Falafel.

Find more balanced, veggie-forward recipes that can inspire shared moments together at yvesveggie.com.

Kale and Quinoa Bite Tacos

Prep time: 5 minutes
Cook time: 12 minutes
Servings: 8-10

• 1          package (8.2 ounces) Yves Veggie Cuisine Kale and Quinoa Bites
• 1          package hard taco shells (8-10 shells)
• 1          cup salsa
• 1          cup guacamole
• 1          red onion, sliced
• 1          bunch cilantro
• lime wedges

1. Heat oven to 350° F.
2. On nonstick baking pan, arrange kale and quinoa bites.
3. Bake 10 minutes, or until outside is slightly crispy. In taco shells, layer guacamole, salsa and kale and quinoa bites.
4. Top with sliced red onion and cilantro. For additional zest, serve with lime wedge.

Source:  Yves Veggie Cuisine

Sassy, Savory Mexican Home Cooking

(Family Features) The best home cooking traditions not only get passed down from generation to generation, but they also get “adopted” into other families. Emilio Ortega’s family, for example, enjoyed the benefits of his fascination with green chiles when he moved to New Mexico in 1890. When he returned home to California, he and his family started growing, then cooking with these great tasting chiles, perfecting homemade, authentic, Mexican meals the entire family would enjoy.

Today, you can pass that tradition on to your family by enjoying great tasting Mexican meals with the convenience of the Ortega family of products. Look for crisp Ortega taco shells made from whole kernel corn and vacuum-sealed trays to keep them fresh and crisp — and unbroken. And choose Ortega fire-roasted green chiles, Mexican seasonings and zesty salsas, ready to stir into your favorite casserole, cheese dip or soup.

So, gather at the table for your own “comida Mexicana” or family meal.

For more recipe ideas and information on Ortega’s Taco Shells, Kits, Soft Tortillas, Taco Sauces, Seasonings and Peppers, visit www.ortega.com.

South of the Border Salad With Creamy Lime Dressing

Makes: 4 servings

• 4 Ortega Taco Shells, crushed
• 2 tablespoons vegetable oil
• 1 pound boneless chicken breasts, cut into strips
• 1 1.25-ounce package Ortega Taco Seasoning Mix
• 3/4 cup water
• 1 5-ounce package mixed salad greens
• 1 cup (16) cherry tomatoes, halved
• 1/2 cup Ortega Sliced Jalapeños, coarsely chopped
• 1/2 cup shredded Cheddar and Monterey Jack cheese blend
• 1 avocado, pitted, peeled, sliced and sprinkled with lime juice

Creamy Lime Dressing

• 1/3 cup sour cream
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice
• 1 tablespoon each oil and milk
• 1/4 teaspoon salt

1. Combine all Creamy Lime Dressing ingredients in small bowl; stir until blended. Refrigerate until ready to serve.
2. Microwave crushed taco shells on high 30 to 45 seconds.
3. Heat oil in large skillet over medium-high heat. Add chicken strips; cook and stir 4 to 6 minutes or until chicken is no longer pink. Stir in taco seasoning mix and water. Bring to a boil.
4. Reduce heat to low; cook 2 to 3 minutes or until mixture is thickened, stirring occasionally. Remove from heat.
5. Combine salad greens, crushed taco shells, tomatoes and jalapeños in large bowl. Divide mixture onto four serving plates.
6. Sprinkle with cheese; top with chicken strips and avocado slices.
7. Serve with Creamy Lime Dressing.

Black and White Mexican Bean Soup

Makes: 6 servings (1 1/3 cups each)

• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1 clove garlic, minced
• 1/4 cup flour
• 1 1.25-ounce package Ortega Taco Seasoning Mix
• 2 cups milk
• 1 14-ounce can chicken broth
• 1 16-ounce package frozen corn
• 1 15.5-ounce can Joan of Arc great northern beans, drained
• 1 15.5-ounce can Joan of Arc black beans, drained
• 1 4-ounce can Ortega Diced Green Chiles
• 2 tablespoons chopped cilantro

1. Heat oil in large pan or Dutch oven over medium-high heat. Add onion and garlic; cook until onion is tender.
2. Stir in flour and taco seasoning mix; gradually stir in milk until blended. Add remaining ingredients except cilantro.
3. Bring to a boil, stirring constantly. Reduce heat to low; simmer 15 minutes or until thickened, stirring occasionally.
4. Stir in cilantro.

Mexican Snack Stacks

Makes: 16 servings

• 1/2 cup Ortega Salsa (any variety)
• 1/4 cup sour cream
• 1/2 cup finely chopped cooked chicken
• 8 8-inch Ortega Soft Tortillas
• 1/2 cup guacamole
• 1/3 cup Ortega Refried Beans
• 6 tablespoons (1 1/2 ounces) shredded Cheddar cheese
• 2 tablespoons chopped cilantro

1. Heat oven to 350°F.
2. Mix 1/4 cup salsa, sour cream and chicken in small bowl.
3. Place 2 soft tortillas on ungreased cookie sheet; spread each with salsa-chicken mixture. Spread 2 more soft tortillas with guacamole and stack on top of salsa-chicken tacos, guacamole side up.
4. Mix refried beans with remaining 1/4 cup salsa; spread mixture onto 2 more soft tortillas and stack on top of guacamole. Top each stack with remaining 2 soft tortillas; sprinkle with cheese.
5. Bake 8 to 10 minutes until cheese is melted and filling is hot.
6. Sprinkle with cilantro. Cut each stack into 8 wedges.

Mexican Steak Tacos

Makes: 2 servings (2 tacos each)

• 1 3 1/2-ounce bag boil-in-bag long grain rice
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon Ortega Taco Sauce
• 1 tablespoon Ortega Salsa (any variety)
• 1/4 teaspoon salt
• 1 pound sirloin steak
• 1 15-ounce can diced tomatoes
• 1 4-ounce can Ortega Diced Green Chiles
• 4 Ortega Taco Shells
• 4 lime wedges
• Sour cream (optional)

1. Cook rice combining cumin, garlic powder, taco sauce, salsa and salt.
2. Rub mixture over both sides of steak.
3. Spray a pan with nonstick cooking spray.
4. Place steak on broiler tray.
5. Broil steak 4 minutes on each side or until desired degree of doneness.
6. Cut steak into thin slices.
7. Combine rice mixture, tomatoes and chiles. Place the mixture in shells.
8. Top rice mixture with beef slices. Squeeze juice from limes over beef.
9. Top with sour cream, if desired.

Source: Ortega

(Family Features) If you’re looking for a new take on home-style cooking, then George Duran has the recipe for you. Duran is a popular Food Network host and chef who likes to take favorite American dishes and give them a delightful twist. PBJ Bread Pudding, Cheeseburger Frittata and Tex-Mex Lasagna are just a few of the dishes he’s twisted.

 “Comfort food is something that brings Americans together,” said Duran, “but I noticed that I was going to be limited with the number and originality of recipes I could introduce. (After all, how many ways can you make a PBJ sandwich?) That’s when I decided to take classic American flavors and twist them into a gourmet dish.”

Duran says that keeping these 10 must-have ingredients in the pantry makes it easy to turn a midnight snack into a work of art: curry paste, nonstick cooking spray, bacon, ground cumin, coconut milk, red wine, chipotle hot sauce, pine nuts, fresh cilantro, and vanilla ice cream.

In his new book, “Take This Dish And Twist It: Comfort Food with New & Unexpected Flavors” (Meredith Books; November 2008), Duran re-imagines familiar foods and makes them fantastic in over 100 recipes.

Break out of the ordinary by adding fun along with flavor to your favorite comfort foods. Your taste buds will be glad you did.

Pepperoni Pizza Soup

Prep: 15 minutes
Cook: 6 minutes
Broil: 3 minutes
Yield: 4 servings

• 2 (10.75-ounce) cans condensed tomato soup
• 3 cups water
• 2 cloves garlic, minced
• 11⁄2 cups dried elbow macaroni (or other short dried pasta such as ditalini or alphabets)
• 2 green onions, sliced
• 2 teaspoons dried oregano, crushed
• 1⁄3 cup diced pepperoni
• 1 cup shredded mozzarella cheese (4 ounces)
• 1 cup shredded cheddar cheese (4 ounces)
• dried oregano

1. Preheat broiler.
   In large pan put soup, water, and garlic; bring to a boil over high heat. Stir in macaroni, green onion, oregano, and pepperoni; cook for 6 to 8 minutes or until macaroni is almost done.
2. Pour soup into 4 oven-proof bowls. Top each with 1⁄4 cup mozzarella cheese, 1⁄4 cup cheddar cheese, and some oregano. Broil for 3 to 5 minutes or until cheese is bubbly and lightly browned.
3. Or serve soup in a small round, crusty loaf of bread. Cut top off bread and scoop out insides. Fill with soup, top with cheeses, and broil as directed above. Try different “toppings” as well, such as mushrooms, onions, and sausage.

Watch video to see how to make this guacamole recipe!

Granny Smith Guacamole

Prep: 10 minutes
Yield: 8 to 10 servings

• 3 ripe avocados, halved and pitted
• ½ cup finely chopped Vidalia onion
• ½ cup snipped fresh cilantro
• Juice of 1 lime
• Bottled hot pepper sauce, to taste
• 1 Granny Smith apple, peeled, cored, and finely chopped
• Kosher salt or table salt, to taste
• Assorted dippers (baked fruit crisps, apple chips, and/or tortilla chips)

1. Scoop avocado flesh into bowl; add onion, cilantro, lime juice, and hot pepper sauce. Mash with fork until it reaches the desired consistency. Stir in apple and season with salt to taste.
2. Serve with dippers.

Source: Meredith Corporation

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(Family Features) When planning a get-together with friends, finding the right playlist and inviting your favorite people over is easy, but planning the perfect menu can be daunting.

Whether it’s game day, the season premiere of your favorite show or just a casual night in, if you’re craving something satisfying and delicious, one simple solution is Mrs. T’s Pierogies.

You can easily add a creative twist to your menu by serving up bite-sized Bacon-Wrapped Pierogies, featuring Classic Cheddar Mini Pierogies, which are perfect for sharing. Or try adding some flare to your nachos by substituting chips with pierogies. Available in 15 tasty varieties, these potato-filled pasta shells are loaded with flavor and are the perfect canvas for all your favorite ingredients and spices.

Find more recipes to enjoy with your friends at MrsTsPierogies.com.

Bacon-Wrapped Pierogies

Prep time: 15 minutes
Total time: 32 minutes
Servings: 4

• Nonstick cooking spray
• 1 box (12.84 ounces) Mrs. T’s Mini Cheddar Seasoned with Bacon or Mini Classic Cheddar Pierogies
• 14 slices bacon, sliced in half
• 1/4 cup brown sugar (optional)

1. Heat oven to 400° F.
2. Spray baking sheet with nonstick cooking spray. Defrost pierogies by placing in boiling water for 2 minutes or refrigerating overnight.
3. Wrap half slices of bacon around each pierogy. Arrange pierogies on baking sheet. Sprinkle with brown sugar, if desired. Bake 16-18 minutes, or until golden brown, turning once.
4. Optional: Saute wrapped pierogies 8 minutes, or grill 5 minutes until browned.

Pierogy Nachos

Prep time: 5 minutes
Total time: 20 minutes
Servings: 4

Nachos:

• 2 boxes (16 ounces each) Mrs. T’s Classic Cheddar Pierogies
• 2 tablespoons butter
• 1 1/2 cups canned black beans, drained and rinsed
• 3/4 cup shredded Monterey Jack cheese
• Pico de Gallo (recipe below)
• guacamole (recipe below)
• sour cream (optional)
• pickled jalapeno peppers (optional)

Pico de Gallo:

• 2 Roma tomatoes, seeded and diced
• 1 small, diced red onion
• 2 tablespoons chopped cilantro
• 1 1/2 teaspoons lime juice
• 1/4 teaspoon salt

Guacamole:

• 1 small, ripe avocado
• 1 seeded and minced jalapeno
• 1/2 Roma tomato, seeded and chopped
• 2 tablespoons thinly sliced green onion
• 1 tablespoon chopped cilantro
• 2 teaspoons lime juice
• salt, to taste
• pepper, to taste

1. To make nachos: Saute pierogies in butter over medium heat, approximately 8 minutes on both sides.
2. Preheat broiler. On large, oven-safe plate, arrange hot pierogies; sprinkle with black beans and Monterey Jack cheese.
3. Broil until cheese is melted and bubbly. Top with Pico de Gallo and guacamole, and sour cream or pickled jalapeno peppers, if desired.
4. To make Pico de Gallo: Mix together all ingredients and set aside. Serve on top of pierogies.
5. To make guacamole: Cut avocado in half and remove seed. With spoon, scoop out inside; place in bowl.
6. Mash avocado with fork until slightly chunky.
7. Mix in jalapeno, tomato, green onion, cilantro, lime juice, salt and pepper. Serve on top of pierogies.

Source: Mrs. T's Pierogies

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Alaska Pollock Fish Stick Tacos
Alaska Surimi Seafood Breakfast Bake
Thai Fishermen's Stew

(Family Features) - Surprise! You already know this mild-tasting, delicately textured fish that swims wild in clean, icy Alaskan waters. You just didn't realize it.

Like the boy next door who's so friendly and easy going he's taken for granted - until his superman talents are revealed - genuine Alaska Pollock is finally making a name for itself. A kissing cousin to cod, this whitefish is the one you love to eat in so many good things, from fish sticks and fish tacos, to fish sandwiches, fillets and surimi seafood. It's a rock star in fish and chips, too.

Versatility is where Alaska Pollock scores top points. Alaska Pollock is flash-frozen within hours of harvesting and processed for breaded fish sticks, frozen fillets or surimi seafood. Its mild flavor and snow-white, tender flesh are particularly kid-friendly and appealing.

On the nutrition side, Alaska Pollock is a terrific source of protein and minerals, making it especially popular during Lent. Low in fat and calories, it's a product worth seeking out year-round.

Add sustainability as another plus for Alaska Pollock, harvested from the largest sustainable fishery in the world. Alaska Pollock fishery managers strive - and have for more than 30 years - to maintain the quality and capacity of the biannual catch while protecting the species' habitat and ecosystem in the Bering Sea and Gulf of Alaska. The result of their long-term dedication is an abundant, economical fish.

The versatility of Alaska Pollock is highlighted with the cross-cultural flavors in the trio of recipes here. Traditional Thai ingredients such as red curry paste, ginger, green chiles and coconut milk spark Thai Fishermen's Stew, a zesty dish with built-in warmth for an evening meal. Classic south-of-the-border seasonings give Alaska Pollock Fish Stick Tacos lively flavor with plenty of family appeal. What's not to like about pairing fish sticks with guacamole, taco seasoning, lime juice, green onions and cilantro? Or prepare Alaska Surimi Seafood Breakfast Bake. It's an easy-to-make frittata-type dish that matches Mexican seasonings with Alaska surimi seafood.

Add everything together and there's no question genuine Alaska Pollock is one tasty fish worth looking for in all its delicious forms. To find more recipes featuring this versatile fish, visit alaskaseafood.org.

Alaska Pollock Fish Stick Tacos

Ingredients

• 8 frozen Alaska Pollock fish sticks (about .75 ounces each) or 4 frozen breaded/battered fish fillets (about 1.5 ounces each)
• 8 taco shells or flour tortillas (5- to 6-inch each)
• 2 cups shredded lettuce
• 1 cup prepared guacamole
• 1 cup chopped tomatoes
• 1 teaspoon Mexican or taco seasoning
• 1 lime, cut in 8 wedges
• 1/2 cup chopped cilantro
• 1/4 cup sliced green onions

Preparation

1. Prepare fish sticks/fillets according to package directions.
2. In each taco shell, layer 1/4 cup lettuce, 2 tablespoons guacamole, 2 tablespoons tomato, and 2 fish sticks or 1 fish fillet.
3. Sprinkle on small amount of Mexican or taco seasoning. Squeeze juice of a lime wedge over fish.
4. Top with 1 tablespoon cilantro and 1/2 tablespoon green onions.

Preparation Time

15 minutes

Cook Time

15 minutes

Calories: 322g Total Fat: 18g
Cholesterol: 10mg Protein: 8g
Carbohydrates: 34g Sodium: 260mg

Serves

Servings 4

Alaska Surimi Seafood Breakfast Bake

Ingredients

• 1 large bell pepper, cut into strips
• 2 cups sliced mushrooms
• 1 can (4 ounces) sliced black olives, drained
• 1/3 cup sliced green onions
• 12 ounces Alaska Surimi Seafood (Imitation Crab)
• 1-1/2 to 2 teaspoons Cajun, Creole or Mexican seasoning
• 1 cup (4 ounces) shredded Colby Jack or Mexican cheese blend, divided
• 8 eggs
• 3/4 cup water

Preparation

1. Preheat oven to 400°F.
2. Spray coat 9- to 10-inch baking dish. Place peppers, mushrooms, olives and green onions in baking dish. Sprinkle seasoning over Alaska Surimi Seafood; stir to coat. Add surimi and 3/4 cup cheese to baking dish. Blend eggs and water; pour over surimi. Top with remaining 1/4 cup cheese.
3. Bake 18 to 20 minutes, until puffed and center is firm.

Preparation Time

10 minutes

Cook Time

20 minutes

Calories: 324g Total Fat: 19g
Cholesterol: 374mg Protein: 25g
Carbohydrates: 14g Sodium: 1171mg

Serves

Servings: 4 to 6

Thai Fishermen's Stew

Ingredients

• 2 bottles (8 ounces each) clam juice
• 1 can (14.5 ounces) organic
• tomatoes with basil and garlic
• 1 can (4 ounces) chopped green chiles
• 2 teaspoons Thai red curry paste, or to taste
• 1 tablespoon grated fresh ginger
• 1 tablespoon brown sugar
• 1-1/2 tablespoons fish sauce, or to taste
• 1 can (14 ounces) regular or light coconut milk
• 1-1/2 pounds Alaska Pollock fillets, fresh, thawed or frozen
• 2 tablespoons grapeseed oil
• 1/2 cup chopped fresh basil leaves

Preparation

1. In Dutch oven, combine first 7 ingredients. Simmer covered 15 minutes. Stir in coconut milk and continue to simmer but do not boil.
2. Meanwhile, preheat broiler oven to 450°F. Rinse any ice glaze from frozen Alaska Pollock under cold water; pat dry with paper towel. Brush both sides of fillets with oil and place in baking pan. Broil 4 to 5 inches from heating element until opaque, about 5 to 6 minutes for frozen Alaska Pollock or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
3. Remove fillets from pan and break into large chunks. Stir into stew; bring to a simmer. Sprinkle with basil leaves and serve piping hot.

Calories: 241g Total Fat: 10g
Cholesterol: 83mg Protein: 25g
Carbohydrates: 10g Sodium: 839mg

Serves

Servings 6

Source

Alaska Seafood Marketing