You may have noticed an increase in the number of recipes, articles, and blogs that are talking about pimento cheese. This retro product is being reinvented all over the country, and I wanted to see what all of the fuss was about. I picked up some Mrs. Kinser’s Pimento Cheese Spread with Pepper Jack and spread it on my hamburger patty for an extra kick. The result was a delicious, gooey topping that added just the right amount of flavor, without being too spicy. I deemed this burger, the “Throwback”, because it highlights a product that gained popularity in the 1920′s, and is currently resurfacing on menus and store shelves across the country.

For more of a gourmet hamburger, I went with Stonemill Kitchens Artichoke Parmesan Dip.  I paired this product with a turkey burger, because the rich artichoke Parmesan dip was a nice compliment to the lean turkey meat. Make sure the patty is piping hot before spreading on the dip to ensure that the Parmesan cheese will melt. I topped this burger with some fresh arugula and caramelized onions and the result was a gourmet-inspired turkey burger that is now one of my go-to dishes!

Whether you’re making hamburgers for your family or serving them for guests, these easy additions will bring your burger to the next level! Not only can you mix up the spreads, but try different toppings as well. Things like bacon, sauteed mushrooms, salad greens, caramelized onions, and roasted red pepper are “gourmet” touches that any home cook can master. Enjoy!

For more information about these products, check out their websites:

Stonemill Kitchens

Mrs. Kinser’s

Ingredients

• 1/2 package Reser’s Refrigerated Hash Browns (approx. 3 cups)
  
• 1/4 sweet, white onion
• 1/2 bell pepper, any color
• 4 eggs
• 1/2 cup shredded cheddar cheese
• 4 Tbs. butter
• Salsa-for garnish

Steps:

1. Preheat the oven to 425° F. Using a cast iron skillet, melt the butter over medium-high heat. Dice the onion and the bell pepper into medium-sized pieces and transfer to skillet. Sauté until vegetables are soft and the onion is translucent.

2.  Add the potatoes, and fry until browned and crisp. Crack the eggs on top of the cooked potato and vegetable mixture and top with shredded cheddar cheese.  Bake for ten minutes or until the egg whites are set.

3.  Using a metal spatula, divide into servings  and garnish with your favorite salsa. Be sure that everyone gets at least one egg.

Tips:

• Feel free to add ingredients to this recipe. Chorizo, mushrooms,  or bacon pieces would be a welcome addition!
• Don’t be shy with the garnishes; green onion, sour cream, hot sauce, and more cheese are other great options.
• Be sure to use a cast iron skillet for this meal, so that you can transfer it from the stove to the oven with ease.

We’d like to make the “What’s for dinner?” dilemma a little easier.

It’s the final week of our “What’s for Dinner” back-to-school giveaway.  Vote in our “What’s for Dinner” poll and be automatically entered to win a “Reser’s Baked Dinner” prize pack. This week, two lucky people (picked at random) will get to taste our savory and delicious new Baked Sides and Dinners. MMMM…Baked Hash Brown Casserole anyone?

Head over to our Facebook page to vote on the last “What’s for Dinner” poll question! The final two Winners will be selected on Thursday and announced on our Facebook Page! Prize packs will be shipped out the following Monday for the winners to enjoy with their families. This is the last week of the contest, so be sure to answer the poll question for one more chance to win! Good Luck!

Prize Pack will include:

• 2 Reser’s Main St. Bistro Baked Dinners
• 2 Reser’s Main St. Bistro Baked Sides
• Recipe Ideas
• 1 surprise gift

The average American family spends less than 30 minutes making dinner. Reser’s can cut that time to only 7 minutes. Just pop one of our delicious Baked Dinners into the microwave and you can take all the credit for the ‘home-baked’ taste!

Vote in our “What’s for Dinner” poll and be automatically entered to win a “Reser’s Baked Dinner” prize pack. Each week, two lucky people (picked at random) will get to taste our savory and delicious new Baked Sides and Dinners. MMMM…Baked Mac & Cheese anyone? Head over to our Facebook page to vote on this week’s “What’s for Dinner” poll question! Winners will be selected the Thursday of each week and announced on the Blog! Prize packs will be shipped out the following Monday for the winners to enjoy with their families. Good luck everyone!

*Click here to sign up for our newsletter and get special savings, coupons and other loot.

Prize Pack will include:

• 2 Reser’s Main St. Bistro Baked Dinners
• 2 Reser’s Main St. Bistro Baked Sides
• Recipe Ideas
• 1 Surprise gift

John Thompson

Megan Kitchen

Please e-mail your home address to laceyw@resers.com to claim your prizes! Your package should arrive on Tuesday, August 23rd. If no e-mail is received from the winners before 2:00 PST on Friday, August 19th, new winners will be drawn. Congratulations and thank you everyone for playing. Look for our Week 2 question on our Facebook page on Monday, August 22nd for another chance to win!

Every Monday for the next three weeks, vote in our “What’s for Dinner” poll and automatically be entered to win a “Reser’s Baked Dinner” prize pack. Each week, two lucky people (picked at random) will get to taste our savory and delicious new Baked Sides and Dinners. MMMM…Baked Scalloped Potatoes anyone? Head over to our Facebook page to vote on this week’s “What’s for Dinner” poll question! Winners will be selected the Thursday of each week and announced on the Blog! Prize packs will be shipped out the following Monday for the winners to enjoy with their families; Good Luck!

*Click here to sign up for our newsletter and get special savings, coupons and other loot.

Prize Pack will include:

• 2 Reser’s Main St. Bistro Baked Dinners
• 2 Reser’s Main St. Bistro Baked Sides
  
• Recipe Ideas
• 1 Surprise gift

*********         **

This recipe that I’m going to share with you comes from one of Reser’s Research and Development Culinary Chefs: Dylan Ambrose. It features a minimal quantity of ingredients but packs in just the right amount of Southwestern flavor.

To start, put these ingredients on your shopping list:

Ingredients

1- Package Reser’s Hash Brown Casserole, broken up into small pieces.

1- 7 oz. can of diced green chiles, drained

1- 10 oz. package of cured chorizo sausage, casing removed, pan fried and excess fat drained off.

6- large eggs, lightly beaten

1- cup of shredded cheddar cheese

6- green onions thinly sliced and half reserved to garnish

For Garnish:

• Salsa
• Sour cream
• Green onion tops

Method

• Preheat oven to 400° F.
• Combine the hash brown casserole, green chiles, chorizo, eggs, and half of the green onions in a large bowl until fully mixed.
• Pour ingredients into a greased glass baking dish.
• Top with the shredded cheddar cheese.
• Bake for 30 minutes or until a toothpick is entered into the casserole and comes out clean.
• Cut into slices and garnish with sliced green onions, salsa, and a small dollop of sour cream.

This dish serves up to four adults and should be consumed hot out of the oven.

The following recipe includes the ingredients that I use for this dish, but feel free to make this recipe your own based on the tastes of your family.

Tortilla Pie

Prep Time: 20 minutes

Cook Time: 20 minutes

Serves 3-4

Ingredients

-1 pack Reser’s Baja Cafe Flour Tortillas-10″

-1 cup salsa, such as Reser’s Baja Cafe Medium Original Salsa

-3 tablespoons olive oil

-1lb. ground beef

-1 medium onion, chopped

-1 jalapeño, chopped, seeds and ribs removed

-2 tablespoons tomato paste

-3 garlic cloves, minced

-2 teaspoons  ground cumin

- 1 can yellow corn, drained

-1 can black beans, drained and rinsed

-2 cups shredded cheddar cheese

Optional items, for garnish:

-Sour cream

-Cilantro leaves

-Avocado slices

Step 1: Preheat oven to 375°F. Using either a tart pan, or a 9″ springform pan, turn the removable bottom upside down and brush both the bottom and inside of the pan with 1 tablespoon  olive oil.

Step 2: In a large non-stick pan, heat oil over medium. Add onion, jalapeño, cumin, and garlic. Cook until the onion and jalapeño have softened, approximately 3-5 minutes. Stir in tomato paste and salsa, raise heat to medium-high, and add the ground beef. Cook, making sure to break up the meat with a spoon until no longer pink, 5-7 minutes. Stir in corn and black beans until well-incorporated.

Step 3: Place a tortilla in the oiled pan, and spread evenly with 1 1/2 cups of the beef mixture. Top with 1/2 cup shredded cheese, and top with another tortilla. Continue layering until the filling is gone, approximately two more layers. Top with  last tortilla, and sprinkle with remaining cheese.

Bake pie for 15-20 minutes, or until the top is lightly browned.

Step 4: Using a wide spatula, lift pie from bottom of pan and transfer to a cutting board. Cut into wedges and serve!

Serving Suggestion:

Garnish each serving with a dollop of sour cream, cilantro leaves, and avocado slices. Enjoy!

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.

***       *

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)

*****

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.

***         *

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!

*       ***

***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!

****

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

***sfsd

******           **

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!