Mexican Street Corn Rice Burger

Burger Ingredients:
2 lbs ground beef
1 cup Del Real Rice
2 TBS Del Real Fire Roasted Green Salsa
1 Egg
1/2 tsp cumin
1/8 tsp salt


Mexican Street Corn Ingredients:
2 TBS mayo
2 TBS sour cream
1/2 cup Queso Fresco Cheese, crumbled
1/4 tsp chili powder
1 small garlic clove
1/4 cup cilantro leaves
1 tsp lime juice
1/2 can creamed corn
1/3 cup Del Real Fire Roasted Green Salsa

Ingredients:
6 Buns
1/2 lb cooked bacon, warm
1/2 cup cilantro leaves for topping

Directions:
1.  In large bowl mix together ingredients for burgers.  Mold into 4 large or 6 smaller burgers.  Put aside.  Heat grill on High.
2.  On side burner, in medium size saucepan add all ingredients.  Stir well.  Turn burner on low and heat for 10 mins or until warm.
3.  Place burgers on grill and grill for approx 4 mins on each side.  For larger burgers 6 mins on each side.  Or until temperature of liking.
4.  Butter and toast buns on upper rack of grill, until slightly browned.  Wrap bacon in foil and place on upper rack to warm.
5.  To assemble burgers:  Add burger to bun.  Top with Mexican Street Corn and bacon.  Garnish with cilantro leaves.

Mexican Cheesy Pasta

Kid Friendly Mexican Cheesy Pasta

Ingredients:
1/2 lb pasta, ( I used small penne)
2 TBS cooking oil
1 package Del Real Shredded Beef, room temperature
1/2 tsp minced garlic
1/2 tsp ground basil
1/2 tsp ground parsley
1/2 tsp ground cumin
1 TBS Del Real Fire Roasted Salsa
2 cups favorite red pasta sauce
1 cup ricotta cheese
8 ozs Mexican Blend shredded cheese
1/2 cup cilantro leaves

Directions:
1. Preheat oven to 375 degrees.
2.  In medium saucepan, heat approx 6 cups of water on high heat.  Cover and bring to boil.  Approx 5 mins.  Add pasta and cook until done.  Aprox. 8 - 10 mins.  Drain.  Pasta will continue to cook in oven.
3.  In large (oven safe skillet) heat oil on med/high heat.  Add beef, garlic, basil, parsley, cumin, salsa and red sauce.  Stir and heat while pasta is cooking.  Add drained pasta, stir.  Stir in ricotta cheese and sprinkle Mexican blend over top.  Bake for 15 mins.  Remove and serve with cilantro leaves.

Serves 4 hungry kids

Lemon Shrimp and Celery Cherry Pepper Risotto

Creamy, earthy, lemony shrimp risotto.  Enjoy the flavors as all these ingredients come to life.

Ingredients:

32 ozs chicken broth
4 TBS olive oil
1/2 cup shallots, chopped fine
1/2 cup leeks, sliced
1/2 cup fennel, chopped small
1 cups celery, chopped fine
2 large cloves garlic, chopped
2 cups arborio rice
1/4 cup white wine
2 bay leaves
2 cherry peppers, chopped
1 lb medium size shrimp, peeled and deveined (about 2 cups)
3 TBS butter
1 lemon, juiced and zested (plus extra for garnish)
1 cup grated parmesan cheese
5-6 large basil leaves, chopped (plus extra for garnish)
1/4 tsp salt, or to liking
1/4 tsp coarse pepper, or to liking

Garnish with lemon wedge, basil leaves and celery leaves

Directions:
1.  Add broth to large pot.   Bring to boil on high heat.  Reduce down to low to keep hot
2.  In large skillet on stove top heat oil on med/high heat.  Add shallots, leeks, fennel, celery and garlic. Stir. Saute for 10-12 mins.  Add rice, stir.  Saute for additional 5 mins.
3.  Pour in wine, scraping bottom to loosen any flavor.  Add bay leaves.  Stir.
4.  Add broth 1 cup at a time to rice.  Let it cook down until 1/2 liquid is cooked out.  Whisk fast to make creamy.  Repeat process by adding 1 cup at a time until rice becomes done.  Approx. 15-18 mins.  Remove bay leaves.
5.  Add shrimp and eggs, cook until shrimp turn pink.  Approx. 5 mins.  Add additional broth if needed.
6.  Add butter, lemon juice, zest, cheese and basil.  Stir.  Taste before adding salt and pepper.  Add additional broth, if needed.

Serves 4 - Serve in separate bowls

Lemon Broccoli Spaghetti with Walnut Pesto

1 lb spaghetti, cooked al dente and drained
2 lbs broccoli florets
1/4 cup olive oil
2 large garlic cloves, chopped
1/3 cup shallots, chopped
1 stick butter
2 TBS parmesan cheese
2 TBS parsley, chopped
2 TBS Basil, chopped
1/4 tsp red pepper flakes
1 lemon, zested (reserve juice for pesto)
1/4 tsp salt or to taste

Pesto Ingredients:
2 garlic cloves
1/4 cup olive oil
2 TBS parsley
2 TBS basil
1/4 cup parmesan cheese
1 lemon, juiced
1/3 cup walnuts
1/8 tsp salt and pepper, or to taste
*Puree all ingredients in food processor

Directions:

1.  Heat water for pasta in large pot.  Cook pasta, al dente then drain.
2.  While water is heating take large skillet and heat on separate burner.  Add oil (med/high temp)
3.  Add broccoli to skillet, cover and cook for 5 mins.  Remove cover and stir.
4.  Add garlic, shallot and butter.  Sautee for additional 7-10 mins.  Or until soft. Stir
5.  Add cheese, parsley, basil, pepper, lemon zest and salt. Stir. 
6.  Toss pasta with additional olive oil and season with salt and pepper, (not required)
7.  Combine pasta with broccoli.  Serve with walnut pesto.  Top with additional walnuts and fresh parsley and basil.

Limincello Fennel Sauce Shrimp and Spaghetti

4 TBS olive oil, plus extra for pasta and garnish
4 TBS butter
1/2 cup shallots, chopped
2/3 cup fennel stalk, chopped
2/3 cup red bell pepper, chopped (stem and seeds removed)
2 peppercini peppers, chopped fine (stems removed)
3 cloves garlic, chopped
1/2 tsp salt, or to taste
1/2 tsp coarse black pepper, or to taste
1/3 cup pistachio nuts, chopped fine
1/2 lb colossal shrimp (cleaned, peeled and deveined)
2/3 cup limincello
1/4 cup sambuca
1/2 pint heavy cream
2 TBS fresh basil, chopped
1/4 cup fresh parsley, chopped (plus extra for garnish)
1/4 cup fennel leaves for garnish
1/4 cup balsamic vinegar, for drizzling
12/16 ozs favorite pasta (I use spaghetti)

Directions:
1.  In large skillet, on medium/high, heat 4 TBS olive oil and 4 TBS butter until melted.  Stir.
2.  Add shallots, fennel, peppers and garlic.  Saute until soft (approx. 5-8 mins) Season with salt and pepper.  Add pistachio nuts and stir and toast until slighly browned.  (do not burn).
3.  Add Shrimp to skillet leaving space between each piece.  Season with salt and pepper.  Saute for approx 2 mins then flip and slightly brown other side, approx another 1-2 mins or until starts to turn pink and tails curl.  Do not fully cook  (Note: shrimp will be addded back to sauce later which will continue to cook).  Remove shrimp from skillet.
4.  Add limincello and sambuca to deglaze skillet.  Stir to loosen any bits that might be stuck on bottom.  I call this "flavor".  Let alcohol cook out for approx. 3-5 mins.  Add heavy cream.  Stir and let thicken slightly.  Add shrimp back to skillet.   Add basil and parsley and stir.
5.  Add water to large pot for pasta.  Season with salt and bring to boil.  Cook pasta "al dente" then drain.  Add pasta to large bowl.  Drizzle with approx. 4 TBS olive oil.  Season with salt and pepper, toss.  Add pasta to clean presentation plate, or serve in individual plates. 
6.  Arrange shrimp on top of pasta.  Laddle sauce on top of shrimp.  Sprinkle parsley and fennel leaves on top.  Drizzle olive oil and balsamic vinegar around edges of pasta. 

Serves approx. 4-5 people

Mediterranean Sausage Chili

This recipe was created for a contest using Ragu Sauce.  

Ingredients:

4 TBS olive oil

4 TBS butter

1 lb Mild sausage

1 medium onion, chopped

4 stalks celery, chopped

4 large cloves garlic, chopped

1 large jalapeno, diced fine

1 tsp cumin

1 tsp chili powder

1 tsp coriander 

24 ozs chunky (tomato, garlic and onion) sauce

15 oz can black beans, drained and rinsed

15 oz can garbanzo beans (chick peas), drained and rinsed

1/2 tsp salt

1/2 tsp coarse black pepper

1 cup cilantro, chopped

12 ozs chicken broth (low sodium)

Directions:

1.  Add oil and butter to large skillet.  Heat on med/high heat for approx 2-3 mins.  Add sausage links.  Cook until done, rotating to brown on all sides (approx 10 mins).  Remove from skillet. Cut into bite size pieces. Cover and reserve.

2.  In same skillet with oil add onions and celery, stir.  Saute until brown (approx 10 mins).  Add garlic and jalapeno.  Stir and saute for additional 3 mins.

3.  Add all remaining ingredients to skillet.  Stir and reduce temperature to medium/low.  Simmer for approx 20 mins.  Add sausage and simmer for additional 10 mins.  

Makes 4 servings

Cheddar Vegetable Bake

"Ragu Recipe Contest Entry"  Simple and delicious side dish.  This dish spells "comfort" with the cheesy filling and crunchy topping from the breadcrumbs and pine nuts.  It has also a nice subtle kick with the added jalapenos, making this dish a true family favorite.

Ingredients:
5 large baked potatoes, sliced into 1/3 inch rings
1 cup cauliflower florets, cut into 1 inch pieces
1 cup broccoli florets, cut into 1 inch pieces
3 cloves garlic, chopped
1/2 cup onion, chopped
1/4 cup parmesan cheese
2 TBS jalapenos, chopped
1 tsp course pepper
1 cup cilantro leaves, chopped
1 cup chicken broth
16 ozs Ragu Double Cheese Sauce
1 1/2 cups seasoned bread crumbs
1/2 cup pine nuts
1 stick butter, melted

Directions:
Preheat oven to 350 degrees.
In large bowl add cooked potatoes, cauliflower, broccoli, garlic, onion, parmesan, jalapenos, pepper, cilantro, broth and cheese sauce.  Toss to coat.  Place into large baking dish.
Add bread crumbs, sprinkling evenly across top of vegetables.  Sprinkle with pine nuts.  Pour melted butter on top.  Cover and bake for approx. 45 mins.  Uncover and bake for additional 10-15 mins.
Serves 4