Flavor Fever

Mediterranean Chicken Pitas

  • 1 can (10-ounce) chicken breast, drained and flaked
  • 1/2 cup finely chopped cucumber
  • 1/2 cup finely chopped red bell pepper
  • 1 can (4.5-ounce) chopped green chilies, drained
  • 1/4 cup Greek yogurt
  • 2 tablespoons fresh chopped dill
  • 2 whole wheat pitas
  • 4 lettuce leaves

In large bowl, combine chicken, cucumber, red bell pepper, green chilies, yogurt and dill. › Toss to mix well. › Cut each pita in half horizontally; carefully open each pita half. › Fill each with two lettuce leaves and half of chicken mixture.

Pasta e Fagioli Soup

Recipe created by Kelsey Nixon

  • 2 tablespoons extra-virgin olive oil
  • 4 ounces chopped pancetta (about 1/2 cup)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 2 cans (15-ounce) cannellini beans, drained and rinsed
  • 1 can (14.5-ounce) diced fire-roasted tomatoes
  • 3 cans (14.5-ounce) chicken broth
  • 1 1/2 cups ditalini pasta (short tubular pasta)
  • 1/4 cup grated Parmesan cheese, for garnish

In large heavy-bottomed pot, heat olive oil over medium-high heat.›Brown pancetta bits just until they start to crisp before adding onion, garlic and thyme.›Season with salt and pepper, and sauté until fragrant and golden brown.›Add canned beans, tomatoes and chicken broth.›Bring soup to rapid boil before adding pasta.›Reduce to simmer, and cook soup covered, stirring occasionally for 8-10 minutes or until pasta is cooked al dente.›Season with salt and pepper to taste before serving.›Garnish with Parmesan cheese, and serve with crusty bread.›Note: You can substitute bacon for pancetta, if desired.

Quinoa Chicken Vegetable Salad

  • 1 can (14.5-ounce) chicken broth
  • 1 cup quinoa
  • 1 can (14-ounce) diced tomatoes, drained
  • 1 can (10-ounce) chicken breast, drained and flaked
  • 1 can (8-ounce) cut green beans, drained
  • 1 can (8.75-ounce) corn, drained
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh chopped parsley
  • 1/4 teaspoon ground black pepper

In medium saucepan over high heat, heat chicken broth and quinoa to boiling. › Cover and simmer, stirring occasionally, about 10 minutes. › Set aside to cool. › In large bowl, combine cooled quinoa, diced tomatoes, chicken breast, green beans, corn, olive oil, lemon juice, parsley and pepper; toss to mix well.

Pea and Corn Risotto

  • 4 cups canned low sodium chicken broth
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, diced
  • 1 cup Arborio rice
  • 1 can (11-ounce) no salt added whole-kernel corn, drained
  • 1 can (8.5-ounce) low sodium peas, drained
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon butter
  • salt and ground black pepper, to taste

In 2-quart saucepan over high heat, heat chicken broth to simmering; keep warm. › Meanwhile, in 3-quart saucepan over medium heat, in hot olive oil, cook onion until tender-crisp, stirring occasionally. › Add rice, and cook for 2 minutes until coated with oil. › Gradually add chicken broth, 1/2 cup at a time, until absorbed, stirring frequently. › Continue adding remaining broth, 1/2 cup at a time, stirring occasionally, cooking rice until al dente, about 25 minutes. › Stir in corn, peas, Parmesan cheese and butter to heat through. › Add salt and pepper to taste. › Serve immediately.

Almond Cherry Tres Leches Cake

Recipe created by Kelsey Nixon


  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 5 large eggs
  • 1/2 teaspoon almond extract
  • 1 can (14.5-ounce) pitted cherries, thoroughly drained

Tres leches mixture:

  • 1/4 cup heavy cream
  • 1 can (12-ounce) evaporated milk
  • 1 can (14-ounce) sweetened condensed milk


  • 1 1/2 cups heavy cream, chilled
  • 4 tablespoons powdered sugar
  • 1/4 teaspoon almond extract
  • 1/4 cup chopped almonds, toasted

For cake, preheat oven to 350°F. › Grease and flour 9-by-13-inch cake pan. › Whisk together flour, baking powder and salt into large mixing bowl. › Cream butter, sugar and eggs with electric mixer on high until yolks turn pale yellow. › Mix in almond extract. › Slowly incorporate dry ingredients into wet ingredients until fully combined—avoid over-mixing. › Pour into prepared pan, evenly spreading batter out. › Bake until cake has cooked through, 30 minutes. › Cool slightly; then pierce surface of cake with fork several times. › Combine heavy cream, evaporated milk and condensed milk in small bowl or pitcher. › Drizzle milk mixture over top, and allow cake to sit and absorb milk mixture.› For icing, whip together heavy cream, sugar and almond extract. › Spread evenly over top of soaked cake. › Top with toasted almonds. › Refrigerate at least two hours or until ready to serve.

For more information about the canning process, delicious recipes and to learn how you can get cooking with canned foods, visit CansGetYouCooking.com.

Pan Roasted Maple Dijon Chicken with Butternut Squash and Brussels Sprouts

  • 1 tablespoon olive oil
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon unsalted butter
  • 16 Brussels sprouts (about 8 ounces), bottom trimmed, outer leaves removed and halved
  • 2 cups diced (1/2 inch) butternut squash
  • 1 1/2 cups chicken stock
  • 2 tablespoons maple syrup
  • 2 teaspoons Dijon mustard

In sauté pan large enough to hold chicken in single layer, heat olive oil over medium-high heat. Season chicken with salt and pepper. › Add chicken to pan, skin side down, and sauté about 4-5 minutes per side, or until chicken is browned. Remove chicken from pan, and reserve. › In same pan, add butter. Allow butter to melt over medium heat.Add sprouts and squash to pan, and sauté, tossing occasionally, until outsides are golden brown, about 3-4 minutes. › Remove from pan and hold separately from chicken. Turn heat to high, and add stock, syrup and mustard. › Stir, and bring to boil, stirring to scrape up brown bits on bottom of pan. Add chicken back to pan, cover and reduce heat to medium-low. › Cook over medium-low heat 20-25 minutes, or until chicken registers 170°F with instant-read thermometer. Add vegetables back to pan, cover again and cook another 8-10 minutes until vegetables are tender. › Move chicken and vegetables to serving platter, placing vegetables around chicken. Turn heat to high, and boil sauce until it is reduced and slightly thickened, about 2-3 minutes. ›Spoon sauce over chicken, and serve.

To find more main dish ideas for entertaining, visit eatchicken.com.

Party Perfect Potatoes

  • 2-4 medium Wisconsin russet or gold potatoes
  • 2 tablespoons olive oil
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sea salt

Heat grill or oven to 400°F. › Thinly slice potatoes lengthwise to 1/4-inch thick, discarding ends. › Toss with olive oil, salt and pepper. › Place on grill or prepared baking sheet in single layer. › Cook 10 minutes on each side. › Add toppings.

Topping Ideas

Bruschetta: In bowl, mix together 2 medium tomatoes diced, 1/4 cup chopped fresh basil leaves, 2 cloves minced garlic and 1 tablespoon olive oil, and spoon on top of potatoes.

Baked potato: In bowl, mix together 1/2 cup plain nonfat Greek yogurt, 1/4 cup shredded reduced-fat cheddar cheese, 2 tablespoons fresh chives, chopped and spoon on top of potatoes. Garnish with 1 tablespoon chives.

Mediterranean: In bowl, mix together 1 container (6 ounces) feta cheese; 1 can (2 1/4 ounces) sliced olives, drained; 1 medium tomato, diced; and salt and pepper, to taste. Spoon on top of potatoes.

Creamy Greek yogurt with lemon and herbs: In bowl, mix together 1/2 cup plain nonfat Greek yogurt; 2 tablespoons chopped fresh dill; juice from 1/2 lemon; salt and pepper, to taste; and spoon on top of potatoes. Garnish with dill sprigs.

Find more potato recipes at eatwisconsinpotatoes.com.

Panzanella Salad

Recipe courtesy of The TomKat Studio blog on behalf of Stouffer’s

  • 1 whole wheat baguette, cut into 1-inch cubes
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 3 tablespoons red wine vinegar
  • salt, to taste
  • pepper, to taste
  • 1 cup grape tomatoes, halved
  • 1 hothouse cucumber, diced
  • 3 assorted bell peppers, diced
  • 1/2 red onion, diced
  • 10 sprigs basil leaves, julienned

Heat oven to 350°F. › On baking sheet, spread bread in single layer and drizzle with 1 tablespoon olive oil. › Bake 20 minutes, or until golden brown. › Remove and set aside. › In bowl, whisk together garlic, mustard, vinegar, salt and pepper with remaining olive oil to make vinaigrette. › In large bowl, toss ingredients together, making sure to coat all ingredients with vinaigrette. › Serve immediately.

Garlic Roasted Asparagus with Tomatoes and Balsamic

Recipe courtesy of The TomKat Studio blog on behalf of Stouffer’s

  • 2 pounds asparagus, ends trimmed
  • 1 pint cherry tomatoes
  • 4 garlic cloves, minced
  • salt, to taste
  • black pepper, to taste
  • reduced balsamic vinegar

Heat oven to 375°F. › On baking sheet, toss together all ingredients, except balsamic vinegar. › Roast 15 minutes, or until asparagus is tender. › Transfer asparagus and tomatoes to platter. › Drizzle with reduced balsamic vinegar to taste, and serve.

Find more simple, delicious and well-balanced meal ideas to share with your family at nestleusa.com/nutrition/balance.

Veggie Sammies with Peanut Butter Satay Sauce

Recipe courtesy of Ben M., San Francisco, California

  • 4 tablespoonscreamy peanut butter
  • 3 tablespoons lime juice
  • 2 tablespoons water
  • 4 teaspoons hoisin sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons sriracha
  • 2 French baguette rolls (6 inches each)
  • 1/2 cup sliced cucumber
  • 1/2 cup white onion
  • 1/2 cup red bell pepper
  • 1/2 cup purple cabbage
  • 1/2 cup fresh cilantro

In small bowl, combine peanut butter, lime juice, water, hoisin sauce, soy sauce and sriracha Mix well. › Spread sauce on both sides of bread, and then layer with cucumber, onion and bell pepper. Top with cabbage and cilantro leaves.

Find more creative ways to enjoy peanut butter with these winning recipes from Southern Peanut Growers’ annual PB My Way recipe contest, and explore additional dishes that celebrate this versatile ingredient at peanutbutterlovers.com.

Posted in Marion Features

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