Food and Beverage
Give Comfort Food Classics an Authentic Mexican Twist
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
Food and Beverage
HARIBO Introduces Red, White & Blue Goldbears for a Sweet and Star-Spangled Summer
ROSEMONT, Ill. /PRNewswire/ — HARIBO, America’s #1 gummi brand and creator of the original gummi bear, proudly announces the launch of Red, White & Blue Goldbears, a limited three-flavor edition that is perfect for enjoying all summer long! The new patriotic edition is made up of three fan-favorite flavors: Cherry, Pineapple and Blue Raspberry. Cherry and Blue Raspberry are special flavors to this new edition; previously Blue Raspberry was released to celebrate 100 Years of Goldbears, and Cherry was released earlier this year in single-flavor bags to celebrate the brand’s #HOWiHARIBO fan art contest. Now they’re both back in one new limited-edition treat!
Whether fans are treating themselves to the new Red, White & Blue Goldbears for National Gummi Bear Day on April 27, or stocking up for their first backyard BBQ of the season, these new limited-edition Goldbears will have everyone seeing fireworks!
“We know our consumers love sharing HARIBO gummies with family and friends year-round, and we wanted to create an exciting limited-edition that would be the perfect treat to celebrate this summer,” said Terry Do, Brand Manager at HARIBO. “We always look for ways to surprise and delight our fans, and our Red, White and Blue Goldbears are a festive way to combine their favorite flavors with fun moments to make the treat experience even sweeter.”
HARIBO is thrilled to officially add Red, White and Blue Goldbears to its extensive gummi assortment for a limited time this summer, which includes classic favorites like Goldbears, Twin Snakes, Starmix, Sour Goldbears and Happy Cherries. HARIBO has been rolling out many new and innovative gummi treats for the U.S. market in the last year, including new Unicorn-i-licious, HARIBO’s first unicorn-shaped gummi treat on the market, and Berry Clouds, a triple-layered gummi with an irresistibly soft and fluffy chew, which won Product of the Year in 2023.
Red, White & Blue Goldbears will be available in 4 ounce bags and 9 ounce stand up bags. Consumers can purchase the limited-edition treat at select retailers now and nationwide this summer. For more information about HARIBO treats, follow along on Instagram and Facebook or visit www.haribo.com.
ABOUT HARIBO
HARIBO is the world’s leading manufacturer of gummi products, most famous for our classic Goldbears. Globally, the business employs nearly 7,000 Associates and operates 16 production sites in 11 countries. A family-owned business with a century-long heritage, our founder, Hans Riegel, built HARIBO on a foundation of quality and inspiring moments of childlike happiness through our products. Established in 1920, HARIBO is the acronym that comprises our founder’s name and the city in which the company was born (Bonn, Germany): HAns RIegel BOnn. We pride ourselves on making playful gummies that are meant to be shared so our inner-child can always experience joy through sweet treats. HARIBO global headquarters is in Grafschaft, Germany and its U.S. headquarters operates out of Rosemont, Ill. For more information, visit www.haribo.com.
Contact: Lauren Triffler
Head of Corporate Communications
Lauren.triffler@haribo.com
SOURCE HARIBO
Food and Beverage
Take Family Favorites Al Fresco: Advice for enjoying easy meals outdoors
(Family Features) Bright sunshine, warm patios and fresh foods go hand in hand. As warm weather and sunny days call you outdoors, bring the whole family along with favorite meals that blend perfectly with a soft breeze and the subtle sounds of nature.
Al fresco dining doesn’t have to be difficult. Just gather a few supplies, whip up a favorite recipe or two and ask for a hand in heading outside. Take these tips into account to help ensure your backyard dining goes off without a hitch.
Create a Cozy Spot
Dinner in the backyard means convenience and the comfort of your own patio furniture, but you can always enhance the experience with an umbrella to add a touch of shade or a small fan on those still, steamy evenings. If a busy day means a later dinner, hanging strings of soft lighting can help illuminate the table.
Make It Fresh
Salad season means fresh ingredients from lettuce and veggies to favorite toppings and beyond. Add a crisp bite to your next al fresco occasion with this Southwest Ranch Taco Salad featuring Newman’s Own’s Southwest Ranch Dressing. The dressing is creamy and smoky with a kick of spice and features no artificial flavors, no colors from artificial sources and no MSG, making it a perfect companion for salads and dips. In fact, you can enjoy this seasonal salad even more knowing that 100% of profits from the sale of the dressing goes toward helping nourish and transform the lives of children facing adversity.
Don’t Forget the Essentials
No outdoor meal is complete without a few must-have utensils. Avoid trips back and forth from the house by writing a list of everything you need so you don’t head to the deck without forks to share a salad or napkins to help clean up the mess. Bring the basics like plates, cups, utensils, napkins and a cloth to rest food on. Don’t leave behind serving spoons, trash bags and other convenience items that make al fresco dining a breeze.
Serve a Perfect Salad Partner
While a hearty salad alone is enough for a filling al fresco meal, you can take your backyard dining to the next level with the perfect partner for satisfying salads: crudites. Arranged neatly on a platter or board, a seasonal variety of sliced or whole raw vegetables such as snap peas, celery, carrots, cucumbers, cherry tomatoes, mini bell peppers, broccoli and more can make for a perfect accompaniment to nearly any outdoor meal. Serve with a dip or two, such as Newman’s Own’s Southwest Ranch Dressing, to complete your al fresco appetizer.
To find more al fresco food options that give back, visit NewmansOwn.com.
Southwest Ranch Taco Salad
Total time: 25 minutes
- 1/2 head romaine lettuce
- 1 pint cherry tomatoes
- 2 small avocados
- 1 tablespoon extra-virgin olive oil
- 1 pound ground beef (80/20 ground chuck)
- 2 teaspoons Newman’s Own Mild Taco Seasoning
- 1/4 cup water
- 1 can (15 1/2 ounces) black beans
- 1 1/2 cups canned corn
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh cilantro, plus additional for serving (optional), divided
- 1 cup Newman’s Own Southwest Ranch Dressing
- 6 ounces tortilla chips
- Coarsely chop lettuce, halve cherry tomatoes and pit, peel and slice avocados. Set aside.
- In large frying pan over medium-high heat, heat olive oil. Brown ground beef, stirring occasionally, 4-5 minutes. Add taco seasoning and water; cook according to package directions, 5-8 minutes, or until meat is thoroughly cooked.
- Drain and rinse black beans. Set aside.
- Divide lettuce among serving bowls or plates. Top with ground beef, tomatoes, avocados, black beans, corn, cheese and 2 tablespoons cilantro. Tuck in tortilla chips.
- Drizzle with southwest ranch dressing and sprinkle with additional cilantro, if desired.
SOURCE:
Newman’s Own
Food and Beverage
THE WORLD’S 50 BEST RESTAURANTS NAMES ‘CHAMPIONS OF CHANGE’ WINNERS 2024
LONDON /PRNewswire/ — The World’s 50 Best Restaurants today announces its Champions of Change 2024, the heroes of hospitality at the forefront of positive action and long-term progress within the industry and their communities.
Part of The World’s 50 Best Restaurants 2024 programme, sponsored by S. Pellegrino & Acqua Panna, it’s awarded to a duo in Italy whose ground-breaking initiative supports migrant women, and a Brazilian chef determined to help forge a better future for the youth of Rio’s favelas.
Modena’s Roots is a migrant women-led social enterprise model, founded by Caroline Caporossi and chef Jessica Rosval. In 2020, the duo founded the Association for the Integration of Women, whose mission is to provide resources for women to establish roots and flourish. In 2022, alongside co-founder Maria Assunta Ioele, they opened Roots, a self-sustaining social impact model where migrant women in Modena can learn, work and build self-confidence as they take their first steps towards careers.
Brazilian João Diamante is also named a Champion of Change and is the founder of social project Diamantes Na Cozinha (Diamonds in the Kitchen), which runs cooking, nutrition and hospitality courses for young people in vulnerable situations.
Diamantes Na Cozinha is creating a new generation of talent, now serving up to 100 students in semester-long courses. Earlier this year, Diamante opened his own restaurant in Rio, Diamante Gastrobar, with the majority of the staff graduates from his school.
William Drew, Director of Content for The World’s 50 Best Restaurants said; “The work these individuals are doing to contribute to a better future for their communities is admirable; we’re excited to support the development of such valuable projects.”
Caroline Caporossi and Jessica Rosval say: “What an honour to receive this recognition. We are so proud of our graduates; the success of Roots is made possible by the value they bring to our kitchen everyday and this award is further testament to the human and economic capital of women everywhere.”
João Diamante says: “Being named a Champion of Change is a huge compliment and I am grateful for the appreciation of our work. This project was started to help people in situations of social vulnerability in Rio on a path to a better future and I’m proud of being able to share this with a global audience.”
Media centre:
https://mediacentre.theworlds50best.com
SOURCE 50 Best
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