30-Minute Meals: California-Inspired Veggie Pizza

I don’t know about you, but I can never eat enough pizza! I’m not talking about your typical, run-of-the-mill cheese pizza either, I’m talking about pizza with creative ingredients and tasty flavors. Don’t get me wrong, I love a big slice of pepperoni pizza from time-to-time, but what I really enjoy are homemade pizzas that feature fresh ingredients. This quick pizza recipe is extremely versatile, and will allow you to substitute toppings depending on what your family likes.

When the weather starts to get nicer and things  like tomatoes and avocado are in season around the country, there is nothing better to me than a California-Inspired Veggie Pizza! This pizza is a great way to get your kids to eat their veggies, and this recipe is simple enough that kids can get their hands dirty and join you in the kitchen! This recipe has shortcuts to save time, as well as special touches–feel free to customize it to your cooking style!

I found the original recipe here, and below is my adapted version.

California-Inspired Veggie Pizza

Ingredients:

1 package ready-made pizza crust, such as Boboli

1-10 oz.  container of Stonemill Kitchens Artichoke Parmesan Dip

1 bag baby spinach, pre-washed

1 large avocado

2 large vine-ripened tomatoes

Handful of fresh basil leaves

Kosher salt and fresh-ground pepper

2 Tbs. olive oil, for brushing

Directions:

Step 1) Remove the pizza crust from the package, and brush the “top side” with 2 Tbs. olive oil. Meanwhile, preheat the oven to 425F.

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Step 2) Using a rubber-tipped spatula, spread a generous layer of the Stonemill Kitchens Artichoke Parmesan Dip on top of the crust, leaving approximately half an inch of space all the way around. (this step is a great time to get your kids involved)

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Step 3) Slice the tomatoes into 1/2″ thick slices and spread over the artichoke Parmesan dip. Put pizza into the oven for 10 minutes, or until the dip is bubbling and the tomatoes are softened. Remove from oven, and top with a generous pile of spinach. Keep in mind, the spinach will cook down by about 75% in the oven, so be sure to pile it on! Cook the pizza until the dough is firm and crisp–about 10-15 minutes.

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Step 4) Slice the avocado in half lengthwise, remove the pit, and slice into one inch pieces. Top the cooling pizza with the avocado slices, fresh basil leaves (have your kids help you tear the leaves into smaller pieces), and salt & pepper. Feel free to add a few dollops of the extra artichoke Parmesan dip! Cut into slices and enjoy!

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***Make it special tip: Grill the pizza crust before you put the toppings on, it will give a gourmet look that will  impress your friends and family! Brush both sides with olive oil, and place onto a hot grill. Cook each side for 2-3 minutes, then turn over. Follow steps 2-4 to finish the pizza!

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Posted by Lacey

Wow Your Dad this Father’s Day with Shepherd’s Pie!

My Dad and I both love food, and I want to make him something new and different this Father’s Day.  I am combining his love for food and beer with this Potato, Sausage, and Guinness Shepherd’s Pie! Now, I know what you’re thinking, Shepherd’s pie is really difficult to make, but this recipe has some shortcuts that will save you time and energy in the kitchen. Feel free to add or subtract ingredients based on your Dad’s taste buds, but this recipe has a little something for everyone! I also like the time-saving element of using Reser’s Scalloped Potatoes, because I know I won’t have the time to make my own! Cooking is a passion of mine, but even I can use the extra help of a pre-made item every now and then, especially when it tastes homemade like Reser’s Scalloped Potatoes do.

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Potato, Sausage, and Guinness Shepherd’s Pie

• 4 tbs. butter, unsalted
• 6 oz pork sausage, cooked and diced             *****
• 1/2 yellow onion, peeled and diced
• 1 ea. carrot, parsnip, and turnip, peeled and diced           ****
• 1/2 tsp. thyme leaves, dried
• 1/2 tbs. Kosher salt
• 1/2 tsp. black pepper, ground
• 2 cups chicken stock
• 3/4 cup Guinness stout
• 1/4 cup flour, all purpose
• 1 tbs. brown deli mustard
• 2 tbs. corn starch
• 1 1/2 cups shredded cheddar cheese
• 2 20 oz. trays of Reser’s Scalloped Potatoes

Method

1. Preheat oven to 350 F
2. Melt butter w/sausage in heavy bottomed saucepan and cook for 2 minutes
3. Add onion and cook 2 more minutes over medium heat until softened
4. Add root vegetables and spices and continue cooking while stirring (without browning)
5. Add flour and cook for 1 minute, stirring constantly
6. Add chicken stock and whisk together completely
7. Cook on low simmer, stirring often for 12-15 minutes, until thickened
8. Whisk Guinness, mustard, and cornstarch together in a small bowl until cornstarch is dissolved, then whisk into vegetable base mixture
9. Cook 5 more minutes on low while stirring
10. Remove from heat and spray a 9X13″ pan with cooking spray
11. Take the scalloped potatoes out of the trays and flatten to the shape of the pan between pieces of wax or parchment paper
12. Fill the pan with stew base, evenly spread out
13. Top with scalloped potatoes and cheese and bake for 30-35 minutes until thoroughly browned and bubbly

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First top with Reser’s Potatoes…. then cover with shredded cheddar and pop into the oven!

Let cool uncovered for 5 minutes before serving

Enjoy! This meal serves 4-6.

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This amazing recipe was created by Sean Dwigans, one of our talented Product Development Chefs!

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Posted by Lacey

We Have a Winner!

Pipin’ Hot Wins Inaugural Reser’s Potato Salad Competition

At last month’s Stagecoach Music and BBQ Festival, Reser’s hosted its first-ever potato salad competition. We wanted to see what kind of potato salad recipes are out there, and maybe even find one that we haven’t thought of yet! Congratulations to Debbie Schroeder and Kelcey Sass of Pipin’ Hot for taking home the first place price of $700. We were able to catch up with Debbie after the competition to ask her a few questions.

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What was your secret ingredient?

Our secret ingredient is actually the skill of blending individual flavors to create a unique taste. For this competition, we kept it simple with a flavorful blend of eggs and sweet pickles.

What prompted you to enter the Reser’s Potato Salad Competition?

We love a good challenge! I guess the stress of the actual BBQ competition isn’t enough, so we have always entered the additional contests.

Tell us about your winning recipe.

I have a co-worker who often brings potato salad to potlucks. On a whim, I asked her for her recipe, enhanced it a bit, and decided to try it out on my family. The reveiws were really good, so I knew it was special. My sons describe it as “tasting like deviled eggs.” It is loaded with eggs, so that is a pretty good description, and enhanced by sweet pickles, celery, and black olives. A good mayonnaise like Best Foods helps make it a creamy, wonderful potato salad.

Pipin’ Hot Potato Salad By Debbie Schroeder

Ingredients:

• 10 lbs. Russet potatoes
• 2 dozen eggs–boiled
• 1 jar pimentos–well drained
• 1 jar sweet pickles
• 1 can chopped black olives
• 1 1/2 qt. Best Foods mayonnaise
• Salt & pepper to taste
• 1 cup diced celery, grated carrots, or paprika to garnish

Preparation:

Wash potatoes. Boil with skin on until done. Cool, peel, and cut into 1/2 inch cubes. Chop eggs and pickles and add to potatoes. Stir in pimentos and olives. Add salt and pepper to taste. After all ingredients are mixed well, stir in mayonnaise. Garnish if desired, chill and enjoy!

No time to make Pipin’ Hot’s Potato Salad? Try Reser’s American Classics Deviled Egg Potato Salad!

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Look for the second and third place winners’ potato salad recipes to be posted on our Blog this week! Reser’s will be hosting the Cole Slaw Competition at Memphis in May this Thursday and Friday; the next stop on the Great American BBQ Tour.

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Posted by Lacey

Give Mom What She Really Wants–You!

Mother’s Day is just around the corner. But we think Mother’s Month sounds more like it. Somehow, one day just doesn’t seem like enough time to celebrate all of the special things that moms do.

From helping with our homework, to patiently guiding us during the tumultuous teen years, to giving us someone who will always listen, moms really are amazing. Here are 4 ways to show mom how much you care.

This Mother’s Day….

1. Offer to host your family’s next holiday get-together.
   Short on time? Pick up one of Reser’s great side dishes or deserts.
2. Ask her about her week.
   Then really listen to what she has to say.  That means no multitasking or checking your smart phone.
3. 3. Don’t just send flowers.
   Hand-deliver them if you can. Along with the simple, delicious appetizer featured below! Stay awhile and enjoy it with her!
4. Out of state—doesn’t mean out of mind. 
   Call her on Saturday, because you “just couldn’t wait” ‘til Sunday to tell her how much you care.

Smoked Salmon Potato Cakes with Cilantro Yogurt Sauce

Ingredients:

• 20 oz Main St. Bistro Baked Scalloped Potatoes (she won’t know they aren’t homemade!)
•  4 oz smoked salmon
• 1 egg
• 1 cup fresh bread crumbs
• 1/2 tsp black pepper, divided
• 1/4 cup vegetable oil, for frying
• 1 cup fresh cilantro
• 1 cup plain yogurt
• Pinch of salt

Makes approximately 18 cakes

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Directions:

1. Chop scalloped potatoes into smaller pieces. Add smoked salmon chunks, egg, bread crumbs, and black pepper. Mix.
2. Heat vegetable oil in a frying pan. Using a small ice cream scoop or spoon, add scalloped potato mixture to the pan. Fry until golden brown.
3. Remove and let drawin on a paper towel. Meanwhile, in a food processor, pulse the fresh cilantro. Add yogurt, salt, and the other half of the pepper and blend until smooth.
4. Serve each potato cake with 1 tbs. of sauce on top, and garnish with cilantro. Enjoy!

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Tips:

• If you don’t have a food processor, finely chop the cilantro and incorporate into the yogurt with the salt and pepper. Use a whisk to combine until smooth.
• Feel free to substitute non-fat plain yogurt when making the sauce.
• For a spicy twist on your sauce, add a few teaspoons of your favorite hot sauce.
• Click this link For frying guidelines

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Posted by Lacey