Multi-cooker HORMEL® Pork Loin Salad
Easy MealsIngredients
| 3 | tablespoons apricot preserves |
| 3 | tablespoons whole-grain mustard |
| 2 | tablespoons olive oil, divided |
| 1 | (1.5-pound) package HORMEL® Seasoned Pork Loin Filet, such as Peppercorn or Herb Dry Seasoned |
| 1 | tablespoon red wine vinegar |
| 4 | cups baby spinach |
| 1 | cup cherry tomatoes, halved |
| ½ | cup thinly sliced pickled red onion, if desired |
Directions
In small bowl, combine apricot preserves and mustard. Reserve 1 tablespoon of mixture for the dressing.
Preheat multi-cooker to “sauté” setting. Add 1 tablespoon olive oil. Place the pork loin filet in multi-cooker. Sear on all sides 5 to 7 minutes. Carefully spread remaining apricot mixture over pork. Place lid on multi-cooker. Seal and make sure the valve is set to “sealing”. Cancel “sauté” function, then select “manual”. Set timer to 7 minutes. Once the pork loin filet is done cooking, let the multi-cooker naturally release 7 minutes. Carefully, force the remaining steam out of the multi-cooker and remove lid. Transfer to a cutting board and let rest 5 minutes. Slice pork loin filet into 1-inch thick slices.
In large bowl, whisk together remaining 1 tablespoon olive, vinegar and reserved 1 tablespoon apricot mixture. Add spinach and tomatoes; toss to coat. Divide salad among 4 plates. Top with sliced pork and red onions, if desired.
Multi-cooker HORMEL® Pork Loin Dinner
Easy MealsIngredients
| 3 | tablespoons apricot preserves |
| 3 | tablespoons whole-grain mustard |
| 2 | tablespoons olive oil, divided |
| 1 | (1.5-pound) package HORMEL® Seasoned Pork Loin Filet, such as Peppercorn or Herb Dry Seasoned |
| 1 | tablespoon red wine vinegar |
| 1 | (20-ounce) container HORMEL® Homestyle Mashed Potatoes, heated |
| 1 | pound steamed green beans |
Directions
In small bowl, combine apricot preserves and mustard. Reserve 1 tablespoon of mixture for the sauce.
Preheat multi-cooker to “sauté” setting. Add 1 tablespoon olive oil. Place pork loin filet in multi-cooker. Sear on all sides 5 to 7 minutes. Carefully spread remaining apricot mixture over pork. Place the lid on the multi-cooker. Seal and make sure the valve is set to “sealing”. Cancel “sauté” function, then select “manual”. Set timer to 7 minutes. Once the pork loin filet is done cooking, let the multi-cooker naturally release 7 minutes. Carefully, force the remaining steam out of the multi-cooker and remove lid. Transfer to a cutting board and let rest for 5 minutes. Slice the pork loin filet into 1-inch thick slices.
In small bowl, whisk together remaining 1 tablespoon oi, vinegar and 1 tablespoon reserved apricot mixture. Divide sliced pork, potatoes, and green beans among 4 plates. Drizzle pork and green beans with sauce.
Air Fried Chicken Tinga Tacos
Easy MealsIngredients
| 2 | cups shredded, cooked chicken breast |
| 15 | street taco style flour tortillas |
| Spray olive oil | |
| Toothpicks | |
| 8 | ounces HERDEZ® Traditional Guacamole Mild |
| ½ | cup pickled red onions |
| ½ | cup crumbled cotija cheese |
| TINGA SAUCE | |
|---|---|
| 1 | teaspoon olive oil |
| ½ | yellow onion, chopped |
| 1 | tablespoon minced garlic |
| ½ | cup crushed tomatoes |
| ¼ | cup chicken stock |
| ¼ | cup HERDEZ® Chipotle Salsa Cremosa |
| 2 | chipotle peppers in adobo sauce |
| 1 | teaspoon Mexican oregano |
| ½ | teaspoon salt |
Directions
Heat olive oil in medium saucepan, over medium-high heat, and cook onions 3 minutes, or until translucent. Add garlic and cook 1 minute. Add Tinga sauce ingredients and cook for another minute. Add to blender, carefully blend until smooth.
Add Tinga sauce back to saucepan and stir in chicken.
Add about 2-3 tablespoons of Tinga chicken to each tortilla. Close with toothpick and add to air fryer. Repeat until air fryer has full layer of tacos. Spray with olive oil.
Air fry in batches at 375° for 3-4 minutes.
Top with HERDEZ® Traditional Guacamole Mild, pickled red onions and cotija cheese.
For the TINGA SAUCE
See step 1 above.
Ham and Cheese Waffled Hash Browns
Easy MealsIngredients
| 2 | teaspoons vegetable oil |
| ¾ | cup refrigerated shredded hash brown potatoes (from 20-ounce bag) |
| ½ | cup shredded cheddar cheese |
| ½ | cup finely chopped HORMEL® CURE 81® ham |
| 2 | tablespoons sliced green onions, divided |
| Scrambled eggs, if desired |
Directions
Heat waffle maker to medium-high heat.
In large bowl, mix oil, hash brown potatoes, cheese, ham and 1 tablespoon green onion.
Spoon potato mixture evenly onto waffle maker. Close lid of waffle maker. Bake 4 to 5 minutes or until deep golden brown and crisp. Carefully remove from waffle maker.
Garnish with remaining tablespoon green onion. Serve with scrambled eggs, if desired.
Air Fryer Bacon Avocado Fries
Easy MealsIngredients
| 2 | avocados |
| 16 | strips HORMEL® BLACK LABEL® Original Bacon |
| Ranch dressing for serving, if desired |
Directions
Heat air fryer to 400°F. Slice each avocado into 8 wedges. Wrap each wedge with 1 bacon strip.
Working in batches, arrange wrapped avocadoes in single layer in air fryer basket. Cook 8 to 10 minutes or until bacon is cooked through and crispy.
Serve warm with ranch dressing, if desired.
Chocolate Peanut Butter Pie
EntertainingIngredients
| Filling | |
|---|---|
| 8 | ounces cream cheese, softened |
| 1 | cup powdered sugar |
| 1½ | cups SKIPPY® creamy 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 SKIPPY® creamy peanut butter, melted |
Directions
For the Filling
In large bowl with electric mixer, beat cream cheese and powdered sugar 2 minutes on medium speed or until light and fluffy. Add peanut butter and vanilla and beat again until completely combined. Lightly blend in whipped topping. Spoon filling into 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. Return to freezer to set.
Air Fryer Mashed Potato Pancakes
Easy MealsIngredients
| 2 | (20-ounce) container HORMEL® Homestyle Mashed Potatoes |
| 1 | cup shredded cheddar cheese |
| 4 | tablespoons chopped green onions, divided |
| 1 | egg, beaten |
| 1 | cup flour, divided |
| Sour cream for serving |
Directions
In large bowl, combine mashed potatoes, cheese, 3 tablespoons green onions and egg. Add ½ cup flour. Stir until potatoes come together.
Form potato mixture into 12 pancakes about ¼-inch thick.
Place remaining ½ cup flour on a plate. Dredge both sides of pancakes in flour.
Heat air fryer to 390°F. Carefully add pancakes and air fry in batches 10 to 12 minutes or until golden brown.
Garnish with remaining green onions. Serve with sour cream.
Peanut Butter Blueberry Parfaits
EntertainingIngredients
| 2 | cups plain Greek yogurt |
| ¾ | cup plus 2 tablespoons SKIPPY® Creamy Peanut Butter |
| 1 | cup frozen wild blueberries, thawed |
| ½ | cup granola |
Directions
In 4 parfait glasses, layer yogurt, ¾ cup peanut and blueberries.
Top each glass with 2 tablespoons granola. Drizzle remaining 2 tablespoons peanut butter over granola.