Adding Zest And Nutrition To
(NAPSI)-If you're looking for a healthful way to spice up your
family's next meal, it's tough to top salsa. Authentic Mexican
salsa is made with the finest vegetables and can add zest to
favorites like enchiladas, tacos and tostadas but also enhance
the flavors of many mealtime classics like chicken dishes or
burgers. You can even use it on top of eggs to give your family
an eye-opening burst of taste in the morning.
Beating The Heat
Whether you enjoy spicy foods or prefer mellow flavors,
there's likely a Mexican salsa to please your palate. For
instance, long known for its authentic refried beans,
Rosarita now offers salsa in three
flavors: Mild Salsa Mexicana, Medium Salsa Verde and Hot Salsa
Taquera. The salsas, made in Mexico,
are a versatile ingredient and are new to the U.S. You can try
them with your favorite foods or as part of this recipe:
Recipe for Enchiladas Verdes-Green
- PAM® Original No-Stick Cooking Spray
- 1 jar (16.75 oz) Rosarita®
Medium Salsa Verde, divided
- 3 cups shredded cooked chicken
- 1 cup shredded Monterey Jack cheese, divided
- 12 corn tortillas (6 inch)
- Preheat oven to 375ºF. Spray 13x9-inch baking dish with
cooking spray. Spread ¼
cup of the salsa over bottom of
dish; set aside.
- Combine chicken, ½
cup of the salsa and ½
cup of the cheese in a medium
bowl; mix well. Set aside.
- Spray both sides of each tortilla with cooking spray.
Heat one at a time in skillet over medium-high heat on both
sides until slightly puffy and softened.
- Top each tortilla evenly with about
¼ cup chicken mixture;
roll up. Place seam-side down in prepared baking dish. Cover
with the remaining salsa; sprinkle with remaining cheese.
Cover baking dish with aluminum foil.
- Bake 30 minutes or until cheese melts and sauce is
The salsas are available at Walmart
and select Kroger and Safeway grocery stores.
Note to Editors: The salsa is only available in the Western
and Southwestern U.S.
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Pecorino Romano PDO: Say
"Cheese" For Your Good Health
(NAPSI)-Universities in Italy and a team of doctors in the
United States have some health news you may find easy to
Their ongoing, long-term study found that Pecorino
Romano Protected Designation of Origin (PDO) cheese contains
high amounts of omega-3 and conjugated
linoleic acid (CLA), unsaturated fatty acids naturally
found in certain food groups that can be very good for humans.
According to Dr. Anna Nudda of
the University of Sassari (Italy); Professor
Banni, University of Cagliari (Italy); Dr. Mark McGuire,
University of Idaho; and Dr. Shelley McGuire, Washington State
University, the study suggests omega-3's are beneficial in
preventing cardiovascular diseases, improving immune function,
reducing inflammation, improving vision and learning, and
retarding mental deterioration, while CLA-the "good"
fat-confirming previous studies, helps prevent arteriosclerosis,
is beneficial in improving bone formation and reducing body fat,
and also has important antioxidant and anti-diabetic (type 2
diabetes) properties, in addition to stimulating the immune
function and fighting tumors.
CLA is found primarily in dairy products and in the meat of
ruminants (sheep, goats). Results are highest when the animals
eat fresh grass. Most Pecorino Romano PDO cheese, which comes
from sheep raised on the pastures of the Sardinia region of
Italy (counting 22 centenarians for every 100,000 inhabitants,
90 percent of whom have eaten pecorino cheese regularly during
their long life!), has much more CLA than has cheese made from
Research shows that eating this cheese as part of a balanced
diet can significantly reduce risk factors associated with
cardiovascular diseases and cancer while enhancing the immune
Pecorino Romano PDO cheese can be eaten even by many people
who are lactose intolerant.
Here's a great way to enjoy the many benefits of Pecorino
Romano PDO cheese:
Spaghetti with Pecorino Romano PDO Cheese
- 1 lb. spaghetti
- 3 oz. grated Pecorino Romano PDO cheese
- 1 tablespoon peppercorns
- 1 tablespoon extra-virgin olive oil
- Salt to taste (very little)
Cook the spaghetti in a large pot of salted boiling water,
until firm, or "al dente." Stir from time to time and add a
touch of olive oil to stop the strands from sticking together.
While the pasta is cooking, crush the peppercorns in a mortar or
place in a plastic baggie and crush with the flat side of a
chef's knife. Drain the spaghetti and put in a pan with the
heated olive oil. Over a high flame, toss in the Pecorino Romano
PDO cheese and the peppercorns. Serve piping hot.
You can find more information and advice at
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Don't Skip A Beat With The
“I Heart” Mango Tart
(NAPSI)-When cooking up a romantic dinner for two, reach for the
fruit that is revered as a symbol of love in some countries-the
luscious mango. With its intense fruity flavor and aroma, the
mango is a perfect partner to help you celebrate with your
For a sweet yet sultry end to your meal, try Ingrid
Hoffmann's "I Heart" Mango Tart, which shines with a flaky
crust, fresh mango and a crumbly cinnamon and coconut topping.
The tropical flavors will transport you to a paradise for your
senses and create a memorable evening for two.
Need more reasons to keep mangos near and dear to your heart?
Not only do versatile mangos bring an essence of the tropics to
an array of dishes and beverages, but they are available
year-round and are an excellent source of vitamins A and C and a
good source of fiber, making them a healthy way to tempt the
taste buds anytime of year.
"I Heart" Mango Tart
- 6 frozen 3-inch individual tart shells
- 3 ripe mangos, peeled, pitted and diced
- ½ cup sugar, divided
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 1 cup sweetened flaked coconut
- ½ teaspoon cinnamon
- ½ cup (1 stick) butter, at room temperature
Makes 6 Servings
Prep Time: 10 minutes
Cook Time: 10 to 12 minutes
Preheat oven to 375°F. Spray a cookie sheet with nonstick
spray and place tart shells on sheet.
To make the topping: Combine the flour, coconut, cinnamon and
the remaining ¼ cup sugar in a large bowl. Add butter, squeezing
mixture together to form a loose ball, then break into small
pieces and sprinkle evenly over each tart. Bake until filling is
bubbly and topping is golden, about 10 to 12 minutes.
To make the filling: Combine the mangos, ¼ cup sugar, lemon
juice and salt in a large bowl; spoon into the tart shells.
Serve with whipped cream and diced mango.
To see a video of Ingrid Hoffmann preparing her "I Heart"
Mango Tart, visit
www.mango.org/loveyourmango. For more recipes and
instructions on how to select and cut a mango, visit
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An Extra Delicious Helping Of
Real Food Solutions
(NAPSI)-Parents having trouble getting kids to eat the holiday
turkey with all the trimmings are not alone.
The "Real Holiday
Helpings" survey, commissioned by Hellmann's® and Best Foods®
Mayonnaise revealed that, although parents spend an average of
six hours on holiday dinner preparation, kids would just as soon
select pizza, chicken fingers or macaroni and cheese over
traditional holiday fare.
What's more, even though kids recognize the time that goes
into the family dinner, 49 percent still don't eat everything on
their dinner plate.
Fortunately, preparing food to please the whole family does
not have to be complicated.
"With a few simple tips and recipe ideas, it is easy to
prepare a delicious holiday meal that both kids and adults will
love," said critically acclaimed chef, author and TV personality
Bobby Flay. "It is possible to create one great meal for all
your holiday guests, no matter how old or picky the palate."
Flay is a celebrated chef, restaurateur, cookbook author,
television personality and the recipient of the 2008 Bon
Appetit "Cooking Teacher of the
Year" award but he gained a widespread following by showing
people how to prepare delicious meals that are made from simple
and fresh ingredients.
To help busy parents avoid double duty in the kitchen, Flay
has created an online program with recipes and tips on how to
prepare simple, real food.
The Real Holiday Helpings program at
you view holiday recipe video demonstrations that showcase
standout holiday starters and sides in addition to "extra
helpings," such as what to do with post-feast leftovers.
Roasted New Potatoes with Blue Cheese Ranch Dressing and
- 2 pounds new red or yellow potatoes, halved
- Canola oil
- Kosher salt and freshly ground black pepper
- ¾ cup buttermilk
- ¼ cup Hellmann's® or Best Foods® Real Mayonnaise
- 2 cloves finely chopped fresh garlic
- 2 teaspoons Dijon mustard
- ¼ pound crumbled blue cheese
- 4 green onions, thinly sliced
Preheat oven to 375°F. Toss potatoes on a baking sheet with
the oil and season with salt and pepper. Roast until golden
brown and tender, about 25 minutes. Transfer potatoes to a
Whisk together buttermilk, mayonnaise, mustard and garlic in
a bowl and season with salt and pepper. Fold in blue cheese and
green onions. Spoon sauce over potatoes and serve.
With real, simple ingredients including eggs, oil and
vinegar, Hellmann's® or Best Foods® Real Mayonnaise is a great
complement to many holiday appetizers and sides.
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Healthy Cooking Made Easy
(NAPSI)--Eating healthy doesn't have to be bland or boring.
To add fun and nutrition to your plate, just brush up on some
simple French such as "en papillote,"
a method of cooking where food is wrapped in a packet made from
parchment paper. Because you're cooking right on the parchment
paper, there is no need to add any extra grease. En
papillote allows food to steam in
its own juices, capturing flavor and nutrients. Plus, cleanup is
Surprisingly simple, en papillote
is an easy way to keep fish from drying out and vegetables
perfectly cooked. What's more, you can serve the parchment
packets right out of the oven for an elegant and aromatic table
Try this easy, delicious salmon recipe and visit
www.reynoldsparchment.com for more recipes and step-by-step
instructions for en papillote
Papillote (Serves 4)
- Reynolds Parchment Paper
- 1 tsp. tarragon leaves
- 2 cloves garlic, minced
- 1 tsp. grated lemon peel
- ½ tsp. seasoned salt
- ¼ tsp. pepper
- 1 pound fresh asparagus
- 4 salmon fillets (4 to 6 oz. each)
- 4 lemon slices
Preheat oven to 400°F.
Mix tarragon, garlic, lemon peel, seasoned salt and pepper in
a small bowl.
Tear off four 15-inch sheets of Reynolds Parchment Paper.
Fold each sheet in half and crease it in the center. Unfold.
Place ¼ of asparagus evenly on ½ of each sheet near crease.
Place salmon fillet on top of asparagus. Spread each fillet with
¼ of herb mixture. Top each fillet with a lemon slice.
Drizzle ¼ tsp. olive oil over fish,
if desired, for more intense flavor.
Fold over other half of sheet to enclose ingredients.
Starting at top corner, make small overlapping folds down entire
length of packet to seal edges together. Twist the last fold
several times to make a tight seal. Repeat to make 4 packets.
Place parchment packets on a large cookie sheet.
Bake 18 to 20 minutes. Place packets on plates. Carefully cut
an X in top of each packet to allow steam to escape. Serve
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