Mesquite Barbeque Loin with Grilled Vegetables
EntertainingIngredients
| 1 | (24-ounce) package HORMEL® Mesquite Barbeque Pork Loin Filet |
| 1 | medium green bell pepper, cut into strips |
| 1 | medium red bell pepper, cut into strips |
| 1 | medium orange bell pepper, cut into strips |
| 2 | medium zucchini, cut in half and into 3-inch pieces |
| 1 | red onion, cut into wedges |
| 3 | tablespoons extra-virgin olive oil |
| 1 | teaspoon salt |
| ½ | teaspoon pepper |
Directions
Grill pork loin according to package directions.
Meanwhile, in bowl, toss together vegetables, oil, salt and black pepper.
During last 10 minutes of grilling pork, place vegetables on grill. Grill until vegetables are crisply tender.
Serve pork loin on large serving platter surrounded by grilled vegetables.
Peanut Sauce with Grilled Chicken Satay
EntertainingIngredients
| Peanut Sauce | |
|---|---|
| 1¼ | cups PLANTERS® Dry Roasted Peanuts, divided |
| 1 | teaspoon vegetable oil |
| 3 | tablespoons lime juice |
| 3 | tablespoons soy sauce |
| 1 | tablespoon chili garlic sauce |
| 2 | cloves garlic, minced |
| 1 | teaspoon freshly grated ginger |
| ¼ | teaspoon red pepper flakes |
| 3 | tablespoons water |
| Chicken Satay | |
|---|---|
| ¼ | cup coconut milk |
| 2 | tablespoons soy sauce |
| 2½ | teaspoons curry powder |
| 1½ | teaspoons turmeric |
| 3 | cloves garlic, minced |
| 1 | tablespoon freshly grated ginger |
| 1 | tablespoon brown sugar |
| 1 | tablespoon fish sauce |
| 2 | pounds boneless, skinless chicken thighs, cut into 1-inch chunks |
| 1 | tablespoon oil |
| Kosher salt and freshly ground black pepper, to taste | |
| Peanut Sauce | |
| Suggested toppings: Chopped green onions and chopped peanuts. |
Directions
For the Peanut Sauce
Place 1 cup peanuts and oil in food processor and process until they form a smooth paste. Add lime juice, soy sauce, chili garlic sauce, garlic, ginger and red pepper flakes. Blend until smooth. Add water if desired to achieve sauce consistency.
Chop remaining ¼ cup peanuts.
Stir some of the chopped peanuts into sauce and garnish with remaining chopped peanuts.
Serve with Chicken Satay.
For the Chicken Satay
In medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. Transfer mixture to a large resealable plastic bag. Add chicken. Marinate in refrigerator 2 hours.
Heat grill to medium high heat. Drain chicken from the marinade; discard marinade. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165°F, about 12-15 minutes. Serve with peanut sauce and suggested toppings.
Chipotle Steak Kabobs
Easy MealsIngredients
| 1 | pound sirloin steak, cut into 1” pieces |
| 1 | cup HERDEZ® Chipotle Salsa Cremosa |
| 1 | red onion, cut into 1” pieces |
| 1 | orange bell pepper, cut into 1” pieces |
| 1 | zucchini, cut into ½” rounds |
| Salt and pepper |
Directions
Add steak to large plastic bag, season with salt and pepper. Add HERDEZ® Chipotle Salsa Cremosa, seal bag tightly and shake to coat evenly. Let marinate at least 2 hours in refrigerator.
Build kabobs – skewer steak and vegetables, alternating. Season vegetables with salt and pepper.
Grill kabobs on medium-high heat for 5-7 minutes per side, or until steak is cooked through.
Brush on additional HERDEZ® Chipotle Salsa Cremosa, if desired.
Pepperoni Caprese Salad
EntertainingIngredients
| 1 | (12-ounce) box tricolor rotini, cooked, drained and cooled |
| 1 | cup halved mixed cherry tomatoes |
| 1 | (6-ounce) can sliced black olives, drained |
| ½ | cup basil leaves, torn |
| 10 | ounces provolone cheese, cubed |
| 1 | (5-ounce) bag HORMEL® Pepperoni |
| Salt and pepper, to taste | |
| Red pepper flakes, if desired | |
| Dressing; recipe follows |
| Dressing | |
|---|---|
| ½ | cup olive oil |
| 3 | tablespoons red wine vinegar |
| 1 | tablespoon Dijon mustard |
| 1 | tablespoon minced garlic |
| 1 | tablespoon dried oregano |
| ½ | teaspoon kosher salt |
| ¼ | teaspoon red pepper |
Directions
In large bowl, combine rotini and remaining ingredients except dressing. Toss pasta salad with dressing.
For the Dressing
In small bowl, whisk together ingredients.
Salsa Caviar
EntertainingIngredients
| 15 | ounces HERDEZ® Traditional Salsa Medium, refrigerated |
| 2 | cups corn, drained |
| 1 | cup black beans, drained and rinsed |
| 1 | cup diced red onion |
| 1 | bunch cilantro, chopped |
| 2 | jalapenos, finely chopped |
| 2 | tablespoons HERDEZ TAQUERIA STREET SAUCE® Cilantro Lime |
| 8 | ounces WHOLLY® Diced Avocado |
| Salt and pepper | |
| Tortilla Chips for Serving |
Directions
In large bowl combine all ingredients, except avocado. Mix well, then add avocado and stir gently to combine. Salt and pepper to taste.
Serve with tortilla chips.
Chocolate Peanut Butter Pie
EntertainingIngredients
| 1 | (8-ounce) cream cheese, at room temperature |
| 1 | cup powdered sugar |
| 1½ | cups creamy SKIPPY® Peanut Butter |
| 2 | teaspoons vanilla |
| 1 | (8-ounce) container frozen whipped topping, thawed |
| 1 | (6-ounce) chocolate cookie pie crust |
| Topping | |
|---|---|
| 2 | tablespoons semisweet chocolate chips, melted |
| 2 | tablespoons peanut butter, melted |
| 2 | tablespoons chopped PLANTERS® Dry Roasted Peanuts |
Directions
In large bowl with electric mixer, beat cream cheese and powdered sugar on medium speed until light and fluffy, about 2 minutes.
In large bowl with electric mixer, beat cream cheese and powdered sugar on medium speed until light and fluffy, about 2 minutes.
Transfer the filling to crust and spread in an even layer. Freeze uncovered for at least 4 hours or up to 1 day covered with plastic wrap.
For the Topping
Drizzle melted chocolate and melted peanut butter over top of pie to garnish. Sprinkle with peanuts. Return to freezer to set.