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Recipes

Ham & Peas Pasta Recipe with Smithfield Anytime Favorites Diced Ham

Sometimes I need to prepare a quick weeknight dinner, and when I do, Smithfield® Anytime Favorites® items are there for me!

My go-to meal is always Ham & Peas Pasta featuring Smithfield Anytime Favorites Diced Ham.

All I do is head to Publix, grab all my ingredients – including Smithfield Anytime Favorites Diced Ham – and get to cooking. You’ll be done in 30 minutes.

Now until 11/21, you can download a digital coupon for Smithfield Anytime Favorites at Publix that you can use until mid-December.

Click here to download the coupon. Simply search ‘Smithfield’ to download the coupon.

Check out my Ham & Peas Pasta recipe below:

Ham & Peas Pasta Recipe

By The Food-E Serves: 4
Prep Time: 10 minutes Cooking Time: 20 minutes

Ingredients

  • 3/4 pound Rotini pasta
  • Salt
  • 2 Tbsp butter
  • 3 garlic cloves, minced (about 1 Tbsp)
  • 1 pack Smithfield Anytime Favorites Diced Ham
  • 1 1/2 cups frozen peas
  • 1/2 cup cream
  • 1 cup of pasta cooking water (reserved from cooking the pasta)
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon lemon zest

Instructions

1

Cook the pasta.

2

Drain, reserving 1 cup of the pasta cooking water.

3

Heat butter.

4

Add garlic.

5

Add Smithfield Anytime Favorites Diced Ham.

6

Add peas.

7

Stir in 1 cup of the pasta cooking water which will help thaw the peas.

8

Add cream, Parm, lemon zest, salt, pepper to make sauce.

9

Toss pasta with sauce to serve.

10

Enjoy!

Recipes

The Food-E BLT with McCormick’s Marinated Bacon

McCormick has a new bacon at local grocery stores that you are going to love. McCormick’s new Grill Mates Marinated Bacon is sure to upgrade any dish that involves bacon.

McCormick’s new Grill Mates Marinated Bacon comes in four awesome flavors too. You can get it in Brown Sugar Bourbon, Ultimate Bacon, Montreal Steak and Smoky Applewood.

McCormick Grill Mates’ NEW Marinated Bacon enhances the natural flavor of bacon through a unique, first-of-its-kind three-step process. The bacon is marinated to soak in flavor, naturally
smoked, and seasoned by flavor experts with McCormick Grill Mates seasonings.

I teamed up with McCormick to use their new marinated bacon in my famous BLT recipe for National Bacon Month.

Here’s The Food-E’s BLT with the McCormick upgrade. Check out the recipe below and make sure to try it today and pick some up at your local grocery store.

The Food-E BLT

By The Food-E Serves: 2
Prep Time: 20 minutes Cooking Time: 20 minutes

Ingredients

  • McCormick's Grill Mates Marinated Bacon (any flavor)
  • 4 slices of white or wheat sandwich bread
  • 1 tablespoon of mayo
  • 1 tomato (sliced)
  • Romaine lettuce
  • Toaster oven

Instructions

1

Grill McCormick's Grill Mates Marinated Bacon for 10 minutes.

2

Place 4 slices of bread in the toaster.

3

Spread mayo on all slices of bread.

4

Place tomato slices and lettuce on bottom half of bread

5

Top with McCormick's Grill Mates Marinated Bacon.

6

Add the another slice of bread to close the sandwich.

7

Cut in half and enjoy!

Feat/ Recipes

Buffalo Turkey Dip Recipe with Kings Hawaiian

The holidays are right around the corner and one of my favorite events is Friendsgiving. Friendsgiving is a tradition among all my friends and they love my Buffalo Chicken Dip.

This year, I decided to change it up and make a Buffalo Turkey Dip with Kings Hawaiian Round Sweet Bread. 🤤 The soft and subtly sweet Kings Hawaiian bread is perfect for the salty and spicy Buffalo Turkey Dip. 💯

Below you will find my Buffalo Turkey Dip Recipe.

Go grab yourself some Kings Hawaiian products this holiday season to make your meal extra special. More information about Kings Hawaiian could be found here.

Buffalo Turkey Dip Recipe

By The Food-E
Prep Time: 10 minutes Cooking Time: 15 minutes

Ingredients

  • 1 (8 ounce) package of cream cheese
  • 3/4 cup (6 ounces) of Frank's RedHot
  • 1/2 cup ranch dressing
  • 1 1/4 pounds boneless, turkey breast, cooked and chopped or shredded
  • 2 cups shredded three cheese blend
  • Kings Hawaiian Round Sweet Bread

Instructions

1

Combine cream cheese, Frank's RedHot, and ranch dressing in a small saucepan. Heat over low heat, stirring frequently, until melted.

2

Stir in turkey and about half of the three cheese blend. Stir until combined.

3

Cut a small, shallow hole into the Kings Hawaiian Round Sweet Bread. Keep the top and inside for later.

4

Spoon into Kings Hawaiian Round Sweet Bread. Sprinkle with remaining cheese.

5

Cover with foil until cheese has melted.

6

Serve.

Recipes

Celebrate National IPA Day with a Rusty Pale

Celebrate National IPA Day on Thursday, August 3rd.

Coopers’ Craft is partnering with Coppertail Brewing Co. on a beer cocktail called Rusty Pale. Coopers’ Craft has a soft, light flavor profile, making the bourbon an easy mixing, easy drinking bourbon that is the perfect complement to Free Dive (IPA).

Get to mixing your Rusty Pale today!

Recipe below:

Rusty Pale

Ingredients

  • 5 parts Coppertail’s Free Dive (IPA)
  • 2 parts Coopers’ Craft
  • ¼ part Lemon Juice
  • ¼ oz. Demerara Syrup
  • Dash of Hell Fire Habanero Shrub or Vinegar Based Hot Sauce

Instructions

1

Combine all ingredients and serve in a pint glass or beer mug. Garnish with a lemon wedge.

Recipes

Celebrate Pisco Sour Day

Who doesn’t love a good Pisco Sour?

Celebrate Pisco Sour Day on February 6th with these recipes from SUSHISAMBA, GK Bistronomie and Novecento.

Chicha Sour Cocktail GK Bistronomie

Chicha Sour Cocktail at GK Bistronomie:

2 oz of Chicha infused la caravedo Pisco
1 oz of house made pineapple cinnamon syrup
1 oz fresh squeezed lime
1 egg white
Angostura bitters

Sesame Sour; SUSHISAMBA London, Heron Tower, 110 Bishopsgate, London EC2N 4AY, tel 020 3640 7330

SESAME SOUR 15 at SUSHISAMBA:
1.5 oz. Hibiki 12YO Whisky
.75 oz. lemon juice
.75 oz. sugar syrup
1 tsp. toasted black sesame oil
black sesame seeds

1. Place all ingredients in a shaker and dry shake (no ice) for approximately 10 seconds or until the oil and egg white have emulsified completely
2. Add a large scoop of ice and re-shake
3. Double strain into rock glass with cubed ice
4. Garnish with a light dusting of black sesame seeds

Pisco Sour Novecento

Old School Pisco Sour at Novecento:
2 oz Pisco
1 oz Sour mix
¾ oz lime juice
½ oz egg white
½ oz simple syrup
Dash of angostura bitters

Pour all ingredients except angostura bitters into shaker with ice.

Add 3 drops of Angostura bitters on top.

Recipes

Piripi’s Braised Pork Shoulder and Fabada Stew Recipe by Chef Angelina Bastidas

Braised Pork Shoulder with Fabada Stew & Lemon Confit from Chef Angelina Bastidas

Ingredients:
5 Ib. Pork Shoulder
2 Yellow Onions (roughly chopped)
4 Carrots (roughly chopped)
3 Lemons (halved)
4 Oranges (halved)
1 Tbsp. Cumin
1 Bunch of Cilantro
1 Bunch of Parsley
Chicken Stock (to cover)
Salt & Pepper to taste
Fabada Stew (recipe below)

Directions:
Before cooking, season pork shoulder with salt and pepper. Sear pork shoulder so juices remain in the pork while it is being braised. In the same pan, cook the onions and carrots so the pork flavor mixes in with the vegetables. In roasting pan, add pork and the rest of the ingredients, and cover with chicken stock. Cover with aluminum foil and cook in the oven for 3 to 4 hours at 325 degrees Fahrenheit. Once pork is tender, remove half of the liquid and reduce for finishing sauce. Plate braised pork shoulder over fabada stew (recipe below) and top with lemon confit.

Fabada Stew

Ingredients:
2 Ibs. Garbanzo Beans (hydrated and cooked)
1 cup Carrots (medium diced)
1 cup Celery (medium diced)
1 cup Idaho Potatoes (peeled and medium diced)
1 cup Yellow Onions (medium diced)
1 cup Bacon (smoked and medium diced)
1 ½ cup Morcilla (Blood Sausage)
1 cup Chorizo (grounded)
1 Bay Leaf
2 Tbsp. Cumin
3 Thyme Sprigs
1 Orange (zest to finish)
Pork Stock (to cover)
Salt to taste

Directions:
In a pot start rendering bacon, chorizo and Morcilla. Add potatoes, carrots, celery and yellow onions, season with cumin and salt. Lastly, add the garbanzo beans and herbs. Cover with pork stock and cook on medium to low heat until a quarter of the liquid has reduced. Adjust seasoning to taste and finish with orange zest.