Favorite foods with a twist
It's the perfect time of year to add a little pizzazz and sophistication to favorite dishes. The secret? Start with organic fire roasted tomatoes. Roasted with a blend of natural hardwoods in a special open-flame searing and smoking process, these tomatoes have a subtle smoky flavor that's like no other.
Fire roasted tomatoes introduce a new twist to braised chicken, pulled-pork sandwiches, mac and cheese, and Mexican pizza. With these easy recipes, you'll turn everyday comfort foods into delicious main dishes that are sure to impress!
Prep time: 30 minutesStart to finish: 10 hours 30 minutes1 can (14.5 ounces) fire roasted diced tomatoes, undrained3 tablespoons packed brown sugar3 tablespoons cider vinegar2 cloves garlic, halved1½ teaspoons coarse (kosher or sea) salt1½ teaspoons dried oregano leaves1½ teaspoons sweet (Hungarian) or smoked paprika¼ teaspoon ground red pepper (cayenne)1 boneless pork shoulder blade roast (3 pounds), trimmed of fat2 cups sliced onions12 burger buns, split, toastedSpray 4- to 5-quart slow cooker with cooking spray. In blender, place tomatoes, brown sugar, vinegar, garlic, salt, oregano, paprika and red pepper. Cover; blend until smooth. Place pork in cooker; top with onion. Pour tomato mixture over pork and onion.Cover; cook on high 4 to 5 hours or low 8 to 10 hours until pork is very tender.Remove pork from cooker; cool slightly. Pour sauce mixture into medium bowl. Remove onions from sauce; set aside. Skim fat from sauce; keep sauce warm. Shred pork with 2 forks; return to cooker. Add onions and 1 cup sauce. Increase heat setting to high. Cover; cook 15 to 30 minutes longer or until hot.To serve, spoon about ½ cup pork mixture into each bun. Serve with remaining sauce for dipping. Makes 12 sandwiches.
Prep time: 45 minutesStart to finish: 45 minutes2 tablespoons olive or canola oil1 cut-up whole chicken (3 to 3½ pounds), skin removed¼ teaspoon coarse (kosher or sea) salt1/8 teaspoon pepper1 medium onion, cut into thin wedges2 cloves garlic, finely chopped1 medium yellow or green bell pepper, cut into bite-size strips1 medium jalapeño chile, seeded, finely chopped2 cans (14.5 ounces each) fire roasted diced tomatoes, undrained½ cup chicken broth2 tablespoons chopped fresh cilantro2 teaspoons chili powder½ teaspoon ground cuminHot cooked rice or couscous, if desiredLime wedges, if desiredIn deep 12-inch skillet or 5-quart Dutch oven, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken pieces to skillet; cook 5 to 6 minutes, turning occasionally, until chicken is light golden brown. Remove chicken from skillet; set aside.In same skillet, add onion, garlic, bell pepper and chile; cook 3 to 5 minutes, stirring constantly, until vegetables are crisp-tender. Stir in tomatoes, broth, 1 tablespoon cilantro, the chili powder and cumin until well mixed.Return chicken to skillet; spoon sauce over chicken. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes, turning chicken once, until juice of chicken is clear when thickest piece is cut to bone (170 degrees for breasts; 180 degrees for thighs and drumsticks).Serve in shallow bowls over rice; sprinkle with remaining cilantro. Serve with lime wedges. Makes 4 servings.
Prep time: 20 minutesStart to finish: 40 minutes1 1/3 cups all-purpose flour1 tablespoon sugar1¼ teaspoons regular active dry yeast¼ teaspoon coarse (kosher or sea) salt¾ cup warm water1 tablespoon olive oil1/3 cup yellow cornmealAdditional cornmeal2 cups shredded Mexican cheese blend (8 ounces)1½ cups shredded cooked chicken1 can (14.5 ounces) fire roasted diced tomatoes, drained½ medium yellow bell pepper, chopped¼ cup sliced green onions (4 medium)¼ cup chopped fresh cilantroHeat oven to 450 degrees. In medium bowl, mix ¾ cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in ⅓ cup cornmeal and remaining ¾ cup flour to make a soft dough.On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14 x 10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with onions and cilantro. Makes 6 servings.
Prep time: 30 minutesStart to finish: 55 minutes3 cups uncooked elbow macaroni (12 ounces)1½ ups whipping cream1 teaspoon Dijon mustard½ teaspoon coarse (kosher or sea) salt¼ teaspoon ground red pepper (cayenne)2 cups shredded smoked cheddar cheese (8 ounces)2 cans (14.5 ounces each) fire roasted diced tomatoes, well drained¼ cup sliced green onions (4 medium)1/3 cup grated Parmesan cheese1/3 cup plain dry bread crumbs2 teaspoons olive oilCook and drain macaroni as directed on package. Return to saucepan; cover to keep warm.Meanwhile, heat oven to 375 degrees. Spray 13 x 9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat whipping cream, mustard, salt and red pepper to boiling. Reduce heat; stir in cheddar cheese with wire whisk until smooth.Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, mix Parmesan cheese and bread crumbs. Stir in oil. Sprinkle over top of macaroni mixture.Bake uncovered 15 to 20 minutes or until edges are bubbly and top is golden brown. Makes 8 servings (1¼ cups each).
