Showing posts with label heb. Show all posts
Showing posts with label heb. Show all posts
Friday, February 13, 2015
January HEB Primo Pick Cookwell Company Agave Dijon Glaze Featuring Agave Dijon Chicken and Apples
This month’s HEB Primo Pick featured product is Agave Dijon Glaze from Texas-based Cookwell & Company. Cookwell imakes a full line of soup starters and delicious gumbo starters, salad dressings/marinades, and sauces! Agave Dijon Glaze contains pure agave nectar (similar to honey), Dijon-style mustard, tequila, fresh orange juice, rice wine vinegar, and a special blend of seasonings. The glaze is tasty and extremely versatile: it can be used to glaze salmon, pork chops or chicken…and it makes a wonderful dip for chicken strips too!
I used this sweet-tangy sauce to make a quick and healthy dinner for us the other night. I found a great recipe for Dijon Chicken with Apples on Cookwell’s website, and I knew that it was exactly what I was looking for to highlight this yummy sauce. It doesnt get much simpler: chopped chicken tenders and diced apple are sautéed quickly. Then theyre flavored with the Agave Dijon Glaze, which coats the chicken and apples. I tweaked their recipe just a bit...I added some fresh thyme and a finely diced shallot that I had on hand in my kitchen. It took less than 30 minutes to make this quick skillet meal. That was just enough time to cook a pot of rice to round out this super-quick skillet meal. We loved the combination of flavors in this dish...and wait until you see how easy it is to make!Agave-Dijon Chicken and Apples
adapted from Cookwell & Company
Step 1: Add 2 tbs. olive oil to a large non-stick skillet and heat over med-high heat. Add 1 lb. diced chicken tenders and season with salt and pepper to taste. Saute the chicken until browned on all sides, stirring constantly. Turn the heat to medium and add the following ingredients: 1 diced honeycrisp apple (peeled and cored), 2 tbs. finely diced shallot, 2 sprigs fresh thyme, and ½ cup white wine – I used pinot grigio. Cook over medium heat for 15 minutes, stirring every few minutes. The apples should be cooked by then -- you want them to hold their shape and be slightly al dente.
Step 2: Add ½ cup Cookwell & Company Agave-Dijon Glaze and stir to evenly combine with the other ingredients. Cook for 5 minutes, until the sauce has thickened and coated/glazed the apple and chicken. Remove the thyme stems and serve the chicken mixture over your favorite rice. I cooked a package of garlic-butter rice, which worked nicely with the flavors of the chicken and apples.
This dish has a lot of flavor going on – chicken and the sweet-tart apples coated in a sweetly citrus glaze balanced with just a hint of Dijon mustard. The shallot and thyme provided a really nice balance of earthy background flavors to the sweetness of the dish, so Im glad I added them in.
Michael and I both really enjoyed this dish...and I especially liked that it only dirtied one pan and was ready to eat in less than 30 minutes. Can’t beat that! This recipe will be part of my ongoing weeknight dinner rotation for sure. My Texas readers can find Cookwell & Company Agave Dijon Glaze --and all HEB Primo Picks -- at their local HEB grocery store.
Thursday, February 5, 2015
Anthony Bourdain in San Antonio and the HEB Food Truck Face Off!
- Jason Dadys Duk Truck
- Johnny Hernandezs True Flavors
- Pieter Sypersteyns Where Yat
- Michael Anthony Romos MARS Mobile Kitchen
The winner will receive a donation to a local non-profit organization of their choice. Following the competition, food trucks will be open for normal business. This is a fantastic Saturday activity for families in the community, all while checking out these fabulous food options! For my local readers, come out to the HEB located at Blanco & 1604 between 1000 a.m. and noon this Saturday. Im so excited to try all the great food, and Ill be taking tons of pictures to share here next week.
By the way, you still have until 1159 tomorrow evening to enter my Aunt Sallys Pralines giveaway! Simply visit Part 3 of my New Orleans food weekend article and leave a comment telling me you want to win a dozen free pralines -- six each of traditional pecan and triple chocolate. These pralines are FABULOUS...and you cant win if you dont enter! Its the next best thing to actually going to New Orleans, folks...these pralines are the real deal!
Tuesday, February 3, 2015
HEB ConAgra Meal Maker Challenge Week 1 Salsarific Taco Skillet Featuring HEB Smoky Citrus Salsa HEBMeals
Welcome, everyone, to Week #1 of the H-E-B/ ConAgra Foods Meal Maker Challenge. For the next five Sundays, ten Texas food bloggers -- including yours truly -- will be sharing lots of great easy family meal ideas. All featured recipes contain no more than seven ingredients and are ready to eat in 30 minutes or less. These recipes are ideal for the upcoming back-to-school rush, easily feeding a family of four. Each weeks recipes are built around a theme ingredient thats an H-E-B or ConAgra product. Just wait until you see what I have for you this week!
This weeks theme ingredient is H-E-B Salsa. There are several different flavors to choose from, but the Smoky Citrus immediately caught my eye. Flavored with smoky chipotle chile and lime, I knew it was just the flavor profile I was looking for. I knew that I wanted to make a skillet meal, because they are ideal for busy cooks since you can cook and serve the meal right from your pan. That means fewer dirty dishes during the cooking process and less time cleaning up later...a win-win scenario in my book! I came up with my quick-cook Salsarific Taco Skillet, which combines all my favorite Tex-Mex flavors in one bite!
Lean ground beef is flavored with the salsa, then pre-cooked Spanish rice and flavorful canned borracho beans are added. Then the mixture is topped with cheese and crunchy, colorful tortilla strips. A ramekin of cooling sour cream is served right in the skillet for those who want to top their serving with sour cream. I also like to serve the remaining salsa on the side for those who want to spoon more of it on top. Wait until you see how simple this dish is to whip up!
Salsarific Taco Skillet
A Weekend Gourmet Original
Ingredients:
- 1 cup H-E-B Smoky Citrus Salsa
- 1 lb. 93% lean ground beef
- 1 package H-E-B frozen pre-cooked Spanish rice
- 1 can H-E-B Borracho Beans with Shiner Bock
- 1 cup shredded cheddar cheese blend
- 1 cup Fresh Gourmet tri-color tortilla strips
- 8 ounces light sour cream
Directions:
- Spray a large non-stick skillet with cooking spray over medium heat. Add the ground beef and salt & pepper to taste. Cook until the meat is browned, then add the salsa. Stir to combine and cook the mixture for 2-3 minutes, until thickened.
- While the meat and salsa cook, prepare the Spanish rice according to package directions. Add the rice to the skillet, along with the can of borracho beans. Stir well to combine all ingredients, and cook until heated through.
- Turn off the heat. Make a well in the center of the pan for a small ramekin; place the ramekin in the well. Sprinkle the perimeter of the skillet around the ramekin with the cheese and the tortilla strips.
- Remove the skillet from the heat. Just before serving, spoon the sour cream into the ramekin. To serve, spoon some of the taco mixture into bowls. Top each serving with sour cream and more of the salsa, if desired.
We really loved this quick meal! The spice level is quite moderate, but those who like a more pronounced heat can simply spoon more of the reserved salsa on top. The cheese and sour cream provide a nice cooling effect to the salsa, and the crunchy tortilla strips provide texture and an earthy corn flavor. Add it up, and youve got a meal that the whole family will love. This meal will easily feed four, and youre likely to have some left for lunch the next day too.
The H-E-B/ConAgra Meal Maker Challenge is a lot of fun, but its also a contest. So...if you like my recipe, I would certainly appreciate it if you visited the H-E-B voting microsite and repinned it via Pinterest. Anybody can take part in the voting process, but my Texas readers will receive an added bonus: weekly coupons to save on the featured ingredient at your local H-E-B. At the end of the contest next month, the two food bloggers with the most votes will win some really cool prizes. Id be honored if you voted for my Salsarific Taco Skillet! Be sure to come back next Sunday for another speedy family-friendly recipe.
Disclosure: I am being compensated for participating in the H-E-B/ConAgra Meal Maker Challenge. However, all opinions expressed are solely my own.
Saturday, January 31, 2015
February HEB Primo Picks Super Deluxe Cornbread Made with Central Market Honey Cornbread Mix
This months HEB Primo Pick featured item is Central Market All Natural Honey Cornbread Mix. Ive seen this mix on the shelf, so I was really excited to try it. Im from the south...I grew up eating cornbread at least once a week, and I love it! I especially love it when a quick mix produces results just as good as homemade...which this mix does. This is a southern-style cornbread mix, which means its sweet. My mama always added a heaping spoon of sugar to her cornbread growing up, and this mix is moist with sweetness from honey. All you have to add is milk, an egg, and some melted butter and youre ready to make a batch of some really tasty cornbread!
I decided to use this mix to create a flavorful cornbread to serve with red beans and rice with sausage for a quick dinner earlier this week. Because my cornbread has so many different layers of flavor, I decided to call it Super Deluxe Cornbread. When you look at the recipe see all the fun stuff I added to it, youll know see why "super deluxe" was the only name that did this cornbread justice.
Super Deluxe Cornbread
a Weekend Gourmet Original
Step 1: Preheat oven to 350. Line an 8x8 pan with foil or parchment, which will make it much easier to remove the cornbread from the pan and cut it. Set aside. Add the following ingredients to a large mixing bowl: 1 package Central Market Honey Cornbread Mix, 2-3 sliced green onions, 2 slices crumbled bacon, 3/4 cup kernel corn, 3/4 cup shredded co-jack cheese, and 2 tbs. dry ranch dressing mix.
Step 2: Add the following ingredients to a large measuring cup: 1 1/4 cups milk, one large egg, and 1/4 cup melted butter; whisk until combined. Make a well in the center of the dry ingredients. Add the wet ingredients and stir just until everything is combined. Spray the reserved pan with non-stick spray and evenly spread the cornbread mix in the pan.
Step 3: Bake for 30-40 minutes, until the cornbread is golden-brown and a toothpick inserted in the middle comes out clean. Remove the cornbread from the pan using the foil or parchment as a sling. Cool completely, then cut into squares to serve with plenty of butter.
This cornbread was so good! It was moist and sweet...and the fresh corn kernels brought a nice freshness. The bacon brought a nice smokiness, and the green onions provided color and a light onion flavor. The ranch seasoning was present in each bite, but it didnt overwhelm any of the other flavors...it was a last-minute addition, but I really liked it!
This recipe would also make really great corn muffins, and leftovers will freeze well if wrapped tightly and placed in a freezer bag. I served this cornbread for dinner, but it would also be great as part of a Sunday Brunch with hash browns, eggs, and sausage or bacon. My Texas readers can find this Central Market Honey Cornbread mix in the baking aisle at their local HEB or Central Market grocery stores.
Disclosure: HEB provided me with a complimentary package of this Primo Pick to facilitate this article. All opinions are my own.
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