White Bean Turkey Chili

WhiteBeanTurkeyChili

Ingredients

1 tablespoon canola oil

2 cups diced yellow onion (about 2 medium)

1 1/2 tablespoons chili powder

1 tablespoon minced garlic

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

3 (15.8-ounce) cans Great Northern beans, rinsed and drained

4 cups fat-free, less-sodium chicken broth

3 cups chopped cooked turkey

1/2 cup diced seeded plum tomato

1/3 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

8 lime wedges (optional)

Directions

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.

Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired.

Wake up Apple Rolls

Wake up Apple Rolls

Ingredients

2 Tbsp sugar

3 Tbsp butter, softened

1 egg

1/2 cup milk

2 cups flour

2 tsp baking powder

Cinnamon

Powdered Sugar

4 chopped apples

Syrup: 1 c. sugar 1/2 c. water

Directions

Combine sugar, egg, milk, flour and baking powder in a food processor and process until makes a dough. Roll dough out on floured surface into a rectangle. Spread dough with butter. Sprinkle with a little cinnamon. Put apples over the dough. Roll up and cut like cinnamon rolls. Pour syrup over rolls; bake in 350 degree oven until done. Dust with powdered sugar.

Creamy Corn Queso Dip

Creamy Corn Queso Dip

This five-ingredient hot cheese party dip combines the goodness of corn with tomatoes and chilies. Perfect with tortilla chips or vegetables.

Ingredients

2 cans (15.25oz.each)  corn drained

1 can (14.5oz.) Petite Cut Diced Tomatoes with Zesty Jalapenos, not drained

1 lb. processed cheese product, diced

1 can (4oz.) diced green chilies, drained

4 tsp hot sauce

¼ cup sliced green onion [or chopped fresh cilantro], optional

Directions

Reserve 1/2 cup corn for garnish; set aside. Combine all remaining ingredients except green onion in a 6-cup microwave-safe bowl.

Cover loosely and microwave on HIGH, 6 to 7 minutes or until cheese is melted, stirring halfway through. Stir, and garnish with reserved corn and green onions, if desired. Serve warm with tortilla chips or vegetables.

Peach Slab Pie

Peach Slab Pie

One pie serves a crowd, and the easy crust is mixed right in the pan! Made from on-hand ingredients, this delicious cinnamon peach pie is especially good a la mode.

Ingredients

2 Tbsp sugar

2 Tbsp cinnamon, divided

4 cups all-purpose flour

1 tsp. salt

1 cup vegetable oil

½ cup milk

5 can (15.25oz.each) sliced peaches

6 Tbsp Cornstarch

Directions

Preheat oven to 375°F. Combine sugar and 1 tsp. cinnamon in a small bowl; set aside. In a 15x10x1-inch baking sheet, stir together flour and salt. Form a well in the center and pour in oil and milk. Stir together with a fork until liquid is fully incorporated and the mixture is moist and crumbly; set aside 1 cup of dough for topping. If dough is too dry and crumbly, add water 1 tsp. at a time to reach a consistency that is easy to press in Step 2.

Press dough evenly along the bottom and up the sides of the pan. Flute the edges by pressing dough with knuckles against side of pan.

Press reserved 1 cup of dough to 1/4-inch thickness between two sheets of waxed or parchment paper and cut out shapes with a cookie cutter (about 20 shapes with a 2-inch cutter, or 15 shapes with a 3-inch cutter). Refrigerate dough shapes on paper while preparing pie filling.

Combine cornstarch and remaining 1 tsp. cinnamon in a large bowl. Drain peaches, reserving 2 cups syrup. Add reserved syrup to the cornstarch mixture and stir with a whisk to avoid lumps. Stir in peaches and carefully pour onto crust in baking pan. Distribute peaches evenly over crust. Top peaches with chilled dough shapes. Sprinkle shapes lightly with reserved cinnamon-sugar mixture.

Place pan on a middle rack of oven and bake 55 minutes or until juices are bubbling and crust edges are lightly browned. Cool on a rack at least 15 minutes before serving. Serve with frozen yogurt or ice cream, if desired.

Mediterranean Tomato White Bean Dip

Mediterranean-White-Bean-Dip

Ingredients

1 can (15oz.) cannellini beans, rinsed and well drained

1 can (14.5oz.) Del Monte® Diced Tomatoes with Basil, Garlic & Oregano, well drained

⅓ cup crumbled reduced-fat feta cheese

1 Tbsp. olive oil

1 tsp. smoked paprika

Directions

Combine all ingredients in a food processor or blender; pulse to puree to desired texture.

Garnish with drizzle of olive oil and sprinkle with paprika, if desired. Serve with red bell pepper strips, bread sticks or pita chips, as desired.

Balsamic Tomato Meatball Sliders

 Balsamic Tomato Meatball Sliders

Ingredients

1 Tbsp. olive oil

½ cup chopped onion

¼ cup balsamic vinegar

2 can (14.5oz.each) Del Monte® No Salt Added Diced Tomatoes, not drained

1 can (8oz.) Del Monte® Tomato Sauce

½ tsp dried rosemary [or 1 1/2 tsp. chopped fresh rosemary]

1 lb. frozen pre-cooked beef or turkey meatballs

Slider buns, 1 to 2 dozen (1 bun per meatball)

Provolone cheese, sliced, cut into quarters

Directions

Heat olive oil in a deep 12-inch skillet over medium heat. Add onion and cook 2 minutes or until lightly browned. Stir in vinegar; simmer 1 minute until almost evaporated. Add diced tomatoes, tomato sauce and rosemary; bring to a simmer.

Add meatballs and return to a simmer. Cook, uncovered, 15 minutes, stirring occasionally, or until meatballs are heated through and sauce is slightly thickened. Season to taste with salt and pepper.

Place meatballs and sauce on bun bottoms. Top meatballs with cheese quarters and then bun tops.

Game Day Seven Layer Taco Dip

7 Layer Taco Dip

INGREDIENTS:

1 (1 ounce) package taco seasoning mix

1 (16 ounce) can refried beans

1 (8 ounce) package cream cheese,softened

1 (16 ounce) container sour cream

1 (16 ounce) jar salsa

1 large tomato, chopped

1 green bell pepper, chopped

1 bunch chopped green onions

1 small head iceberg lettuce, shredded

1 (6 ounce) can sliced black olives, rained

2 cups shredded Cheddar cheese

DIRECTIONS:

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Game Day Pizza Pockets

Pizza PocketsGame Day PIzza Pockets

Ingredients

1 tablespoon olive oil

8 ounces Italian turkey sausage

1 cup tightly-packed arugula

4 ounces cream cheese, room temperature

⅓ Cup grated Parmesan, plus ¼ cup

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 (13.5-ounce) package of store-bought pizza crust

All-purpose flour, for rolling out pizza dough

1 egg, beaten, for the egg wash

1½ cups marinara sauce, store-bought or homemade

Directions

Heat the olive oil over medium-high heat in a medium-size, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, ⅓ cup Parmesan, salt, and pepper and stir to combine. Set aside.

Preheat the oven to 400 degrees Fahrenheit. Roll out the pizza dough on a lightly floured surface to a thin 20-by-12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.

Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.

Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.

Smokin’ Sweet Chicken Wings with Cherry Barbecue Glaze

Smokin' Sweet Chicken Wings with Cherry Barbecue Glaze

Cherry preserves with habanero chile create a fabulously sticky, sweet and spicy glaze for grilled chicken wings. Glaze them just before serving so the sugars don’t burn.

Ingredients

2 tablespoons unsalted butter

1/2 (medium) sweet onion, such as Vidalia, finely chopped

1 (large) habanero chile, seeded and minced

3/4 cup cherry preserves, preferably sour cherry

1/3 cup lime juice, freshly squeezed

Salt

Freshly ground black pepper

3 1/2 pounds chicken wings, tips discarded and wings split

Directions

In a medium saucepan, melt the butter. Add the chopped sweet onion and cook over moderate heat, stirring occasionally, until the onion is softened and lightly browned, about 5 minutes. Add three-fourths of the minced habanero chile and cook for 1 minute, just until softened. Scrape the onion and habanero into a blender, add the cherry preserves and lime juice and puree until smooth. Return the cherry glaze to the saucepan and bring it to a boil over moderately high heat. Stir in the remaining minced habanero chile and season the glaze with salt and black pepper. Transfer the glaze to a small bowl.

Light a grill or preheat a broiler and position a rack 8 inches from the heat source. Season the chicken wings all over with salt and black pepper and grill over moderately high heat, turning occasionally, until lightly charred and crispy, about 20 minutes. Alternatively, broil the wings for about 20 minutes, turning occasionally, until they are crispy.

Transfer the chicken wings to a large bowl and toss with one-third of the cherry glaze. Return the wings to the grill or broiler and cook, turning once, just until sticky and caramelized, about 2 minutes. Return the chicken wings to the bowl and toss with another one-third of the cherry glaze. Transfer the glazed chicken wings to a serving platter and serve with the remaining glaze on the side.

Game Day Honey Chicken Wings

Game Day Honey Chicken Wings

Ingredients

1 cup salsa or picante sauce

1/4 cup honey

1/2 teaspoon ground ginger

1 1/2 pounds chicken wing pieces

Directions

Stir together first 3 ingredients in a large bowl. Add wing pieces, tossing to coat. Place on an aluminum foil-lined 15- x 10-inch jellyroll pan.

Bake at 400° for 55 minutes or until chicken is done, turning once.