Food and Beverage
Give Comfort Food Classics an Authentic Mexican Twist
Last Updated on July 7, 2024 by Daily News Staff
MISSION, Kan., Jan. 4, 2024 /PRNewswire/ — (Family Features) If winter evenings have you stuck in a dinner rut, heat up the kitchen with family favorites everyone can look forward to. Shaking off the chill can start with a cozy blanket and comforting food that warms you from the inside out.
Soup is a wintertime staple thanks to its simplicity, and you can put a delicious spin on your next winter warmup with Mexican-inspired ingredients. Giving soup night a twist starts with Cacique Foods, one of the country’s top authentic Mexican food brands, that invites friends and family to share real moments while savoring authentic flavors.
This Smoky Chorizo and Chicken Pozole relies on the bold, hearty, spicy taste of Cacique’s Pork Chorizo combined with handcrafted Homestyle Salsa. Queso Fresco’s crumbly, creamy texture and milky, fresh flavor adds the perfect finishing touch, making this soup a perfect way to warm up weeknights with just the right amount of heat.
For a flavorful side that complements a variety of main courses while adding Mexican flair, consider Mexican Loaded Mashed Potatoes. This recipe is a familiar favorite with the unique twist of bacon and Pork Chorizo for a meat-infused recipe that will become a menu mainstay.
Plus, for an extra creamy texture, it calls for Cacique Crema Mexicana – an everyday table cream with a neutral, fresh-tasting flavor ideal for balancing out spice – and Oaxaca, a semisoft cheese with a mellow, buttery flavor.
Find more comforting recipes at caciquefoods.com.
Smoky Chorizo and Chicken Pozole
Prep time: 5 minutes
Cook time: 30 minutes
Servings: 6-8
2 tablespoons olive oil
1 large white or yellow onion, finely chopped
1 teaspoon kosher salt, plus additional, to taste (optional)
1 package (9 ounces) Cacique Pork Chorizo
2 teaspoons smoked paprika
1 teaspoon dried Mexican oregano
1 container (16 ounces) Cacique Medium Homestyle Salsa
1 quart chicken stock
2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and diced
1 can (25 ounces) white hominy, drained and rinsed
1 lime, cut into wedges
3/4 cup crumbled Cacique Ranchero Queso Fresco
1/2 cup chopped cilantro
In large, heavy pot over medium heat, heat oil. Reserve 1/4 cup onion for garnish; add remaining onion to pot and season with salt. Saute until translucent, about 5 minutes.
Increase heat to medium-high; add pork chorizo and break it apart with spoon. Cook chorizo undisturbed until deeply browned and cooked through, 3-5 minutes. Add smoked paprika and oregano; cook 30 seconds, or until fragrant.
Pour in salsa and scrape up browned bits from bottom of pan. Bring to simmer 1-2 minutes, allowing it to thicken slightly then add stock and bring to simmer.
Stir in diced chicken and hominy. Decrease heat to medium and cook 8-10 minutes until chicken is cooked through. Taste and season with more salt, if necessary. Remove from heat.
Serve bowls of pozole with reserved onion, lime wedges, crumbled queso fresco and chopped cilantro.
Mexican Loaded Mashed Potatoes
Prep time: 35 minutes
Cook time: 40 minutes
Servings: 10
3 pounds russet potatoes (about 9 medium potatoes), peeled and cubed
water
6 bacon strips, chopped
1 package Cacique Pork Chorizo
12 ounces Cacique Crema Mexicana
1/2 cup butter, cubed
1 1/2 teaspoons onion powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1 cup Cacique Oaxaca or Queso Quesadilla, shredded
1/2 cup Cacique Crema Mexicana Agria, for topping (optional)
3 green onions, chopped
In Dutch over, add potatoes and cover with water. Bring to boil. Reduce heat; cook, uncovered, 10-15 minutes, or until tender.
In skillet over medium heat, cook bacon until crisp. Drain on paper towels, chop into small pieces and set aside. Remove bacon grease from skillet and cook chorizo over medium-high heat, 6-8 minutes.
Drain potatoes; add to pan. Mash potatoes, gradually adding crema Mexicana, butter, onion powder, salt, garlic powder and pepper. Transfer to greased 13-by-9-inch baking dish; sprinkle with cheese, chorizo and bacon. Refrigerate, covered, up to 1 day.
Preheat oven to 350 F. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, about 30 minutes. Uncover; bake 10 minutes, or until heated through.
Drizzle with crema Mexicana agria and chopped green onions.
About Family Features Editorial Syndicate
A leading source for high-quality food, lifestyle and home and garden content, Family Features provides readers with topically and seasonally relevant tips, takeaways, information, recipes, videos, infographics and more. Find additional articles and information at Culinary.net and eLivingToday.com.
SOURCE Family Features Editorial Syndicate
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Food and Beverage
Quick Teriyaki Chicken Bowl Recipe Using Foster Farms Precooked Strips
Quick 10-minute teriyaki chicken bowl using Foster Farms precooked chicken strips, store-bought teriyaki sauce, and rice. Fast, easy, and customizable weeknight meal.
Last Updated on December 13, 2025 by Daily News Staff
Grilled Chicken teriyaki rice (Adobe Sock)
When you need a fast, flavorful meal without the fuss, a teriyaki chicken bowl is one of the easiest dishes you can throw together. Using Foster Farms precooked chicken breast strips, store-bought teriyaki sauce, and ready-to-heat rice, you can have dinner on the table in about ten minutes — no chopping, marinating, or complicated prep required.
A Weeknight Staple
This recipe is ideal for busy weeknights, work-from-home lunches, or those moments when you want something warm and satisfying without relying on takeout. With precooked chicken, most of the work is already done for you. All you’re really doing is heating, mixing, and assembling.
“A complete teriyaki bowl in ten minutes — no takeout required.”
Ingredients
1–2 cups cooked rice (microwaveable rice packets work great) 1 cup Foster Farms precooked chicken breast strips ¼–½ cup teriyaki sauce, depending on how saucy you like it 1 cup of vegetables (fresh, steamed, or frozen) Optional toppings: sesame seeds, green onion, pineapple chunks, spicy mayo, red pepper flakes
Instructions
1. Prep the Base
Start with your rice. If you’re using microwave rice, it heats up in about 60–90 seconds. Leftover rice works just as well — just warm it in a bowl before assembling the dish.
2. Heat the Chicken
Foster Farms precooked chicken strips make this step incredibly simple. Just heat them in a skillet for a couple of minutes or microwave them for under a minute. Add a few tablespoons of teriyaki sauce and stir to coat the chicken evenly.
3. Add the Vegetables
This bowl works with almost any vegetable you enjoy. Frozen stir-fry mixes are quick and convenient, while steamed broccoli or carrots add color and crunch. Toss the veggies into the pan with the chicken so they absorb the teriyaki flavor.
4. Build Your Bowl
Add your rice to a serving bowl and top it with the teriyaki chicken and vegetables. If you want a richer flavor, drizzle on a little extra teriyaki sauce.
5. Customize With Toppings
Finish with sesame seeds, sliced green onions, or a drizzle of spicy mayo. Pineapple adds a sweet touch that pairs perfectly with teriyaki, giving your bowl a subtle Hawaiian twist.
👉 Download the Teriyaki Chicken Bowl Recipe PDF
Why This Recipe Works
What makes this meal so appealing is its flexibility. Use whatever rice you have on hand, swap in your favorite veggies, and adjust the sauce level to your own taste. It’s fast, affordable, and customizable — ideal for anyone looking to simplify their cooking without sacrificing flavor.
Do you have your own fast weeknight recipes or kitchen shortcuts? Share them with us in the comments or tag @STM Daily News on social media. We love spotlighting great ideas from our readers!
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Beverages
Grazing and Gifting: Sweet Solutions for the Holiday Rush
Grazing and Gifting: hMake holiday entertaining and gifting easy with Florida Citrus. Discover delightful recipes—like Scallops with Grapefruit Butter and Citrus Salad with Burrata—and send sweet, healthy citrus gift baskets to loved ones for a memorable, stress-free season.
Grazing and Gifting: Sweet Solutions for the Holiday Rush
(Family Features) If you feel yourself slipping into the last-minute rush of the holiday season, still searching for dazzling recipes and abundant gifts, rest assured – you’re not alone. Light, refreshing ingredients for spectacular meals are just a click away, and they can make for the perfect presents, too.
Abundantly sweet and simple, Florida Citrus Gifts are a simple way to share holiday cheer with family, friends and loved ones. From cheerful boxes to beautiful baskets and more, they offer options in all shapes and sizes, loaded with freshly picked tangerines, grapefruits, oranges and mandarins. They’re easy to send and even easier to enjoy, providing a one-of-a-kind (and healthy) way to share holiday cheer in memorable meals like Scallops with Florida Grapefruit Butter, sure to become a household favorite for years to come. Pair it with a light and refreshing Florida Citrus Salad with Burrata featuring fresh grapefruit and oranges mingling with peppery arugula and creamy burrata to bring a bit of balance to holiday dining. No festivity is complete without libations, and this Florida Grapefruit Brandy Sour can be a staple at your beverage station. Just mix freshly squeezed Florida Grapefruit juice with brandy, simple syrup, bitters and egg white (for froth) then finish with sparkling water. Find deliciously thoughtful ways to share the sweetness of the season with loved ones by visiting PickFLA.com, which features an interactive map to find a range of gift options that fit your holiday needs. 
Florida Grapefruit Brandy Sour
Recipe courtesy of the Florida Department of Citrus Prep time: 5 minutes Servings: 1- 1 3/4 ounces brandy
- 2 1/2 ounces freshly squeezed Florida Grapefruit Juice
- 1/3 ounce simple syrup, or to taste
- 2 dashes bitters
- 1 egg white
- ice cubes
- 1 ounce sparkling water
- Florida Grapefruit twist, for garnish
- In cocktail shaker, add brandy, Florida Grapefruit juice, simple syrup, bitters and egg white. Shake vigorously 15-20 seconds to create frothy texture.
- Add ice cubes to shaker and shake 15 seconds to chill drink.
- Strain into chilled coupe or rocks glass filled with fresh ice.
- Pour light splash of sparkling water over top to enhance effervescence.
- Garnish with grapefruit twist.
Scallops with Florida Grapefruit Butter
Recipe courtesy of the Florida Department of Citrus Prep time: 30 minutes Cook time: 3 minutes Servings: 4- 2 Florida Grapefruit
- 1 fennel bulb
- 3 tablespoons olive oil, plus additional for searing, divided
- 1 tablespoon sherry vinegar
- 1/8 teaspoon, plus 1 pinch, salt, divided, to taste
- 1/8 teaspoon, plus 1 pinch, pepper, divided, to taste
- 1 small bunch fresh cilantro
- 12 scallops with empty shells
- 1 tablespoon butter
- Peel and cut one Florida Grapefruit into segments. Squeeze remaining grapefruit and reserve juice.
- Wash and finely chop fennel. In bowl, mix fennel with olive oil, sherry vinegar and 1 pinch salt and pepper.
- Mix and add fresh cilantro. Keep a few leaves for garnish.
- In hot frying pan, drizzle with olive oil then sear scallops 1 minute on each side.
- Remove scallops from pan then deglaze with reserved Florida Grapefruit juice. Let it simmer slightly and add butter to make sauce. Add 1/8 teaspoon salt and pepper.
- Place 1 tablespoon fennel salad in washed shell, top with three scallops and coat with grapefruit butter.
- Finish with reserved cilantro leaves and fresh grapefruit segments.
Florida Citrus Salad with Burrata
Recipe courtesy of the Florida Department of Citrus Florida Citrus Vinaigrette:- 1/3 cup Florida Grapefruit Juice
- 1/3 cup Florida Orange Juice
- 2 teaspoons orange zest
- 2 tablespoons cider vinegar
- 2 teaspoons honey
- 1 tablespoon Dijon mustard
- 1/3 cup olive oil
- 2 tablespoons shallots
- sea salt, to taste
- fresh pepper, to taste
- 1 red onion, thinly sliced
- 1/2 cup white vinegar or cider vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 Florida Grapefruit, peeled and cut into segments
- 3 oranges, peeled and cut into segments
- 1 bunch radishes, sliced thin and cut into sticks
- 1/3 cup pistachios, grilled and coarsely chopped
- 1 cup arugula
- 2 tablespoons dill, chopped
- sea salt, to taste
- pepper, to taste
- 8 ounces burrata
- To make vinaigrette: In small bowl, mix Florida Grapefruit Juice, Florida Orange Juice, orange zest, cider vinegar, honey, Dijon, olive oil and shallots until dressing is emulsified. Season with salt and pepper, to taste. Set aside. Vinaigrette will keep 7 days in refrigerator.
- To make pickled onion: Place sliced onion in airtight canning jar.
- In small saucepan, combine vinegar, water, sugar and salt. Bring to boil and pour over sliced onion in jar. Add small amount of water to completely cover onion. Refrigerate at least 2 hours before serving. Pickled onions will keep 15 days in refrigerator.
- To make burrata salad: In bowl, combine Florida Grapefruit and Orange segments; add radish sticks, toasted pistachios, arugula and dill. Season with salt and pepper, to taste.
- Place salad on large plate, top with coarsely chopped burrata and drizzle generously with citrus vinaigrette and pickled onion.
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
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Last Updated on December 12, 2025 by Daily News Staff
Balance Fall Comfort Foods with a Lighter Bite
(Family Features) Before turning your attention to the comfort of filling soups and slow-cooked meals, give warmer weather one last hurrah. If you have any garden veggies leftover, this Cucumber and Tomato Salad offers a light, tasty dish that’s perfect for packing to the office. Discover more recipe ideas for any season at Culinary.net.
Cucumber and Tomato Salad
Recipe courtesy of “Cookin’ Savvy” Servings: 4-6- 3 medium or large cucumbers
- 2-3 vine tomatoes
- 1/2 cup chopped red onion (optional)
- 1/3 cup apple cider vinegar
- 1/2 cup olive oil
- 1/4 cup sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon fresh minced dill
- 1 tablespoon mayo
- salt, to taste
- pepper, to taste
- 1/4 cup shredded Parmesan cheese
- Peel and slice cucumbers. Deseed, if desired. Coarsely chop into bite-size pieces. Slice and chop tomatoes. Place cucumbers and tomatoes in large bowl with chopped onions, if desired.
- To make dressing: In separate bowl, mix apple cider vinegar, olive oil, sugar, onion powder, garlic powder, dill and mayo. Season with salt and pepper, to taste. Pour over cucumber mixture and mix well.
- Top with shredded Parmesan cheese and serve.
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
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