Recipe: Corn & Kidney Bean Chili

Recipe for Corn and Kidney Bean Chili from Passanante's Home Food Service

Ingredients:

  • 1½ cups Fresh Or Frozen Corn
  • 15oz. can Kidney Beans
  • 1lb. Ground Beef, Bison, Or Other Meat Of Choice
  • 1 15oz. can Tomato Sauce
  • ½ cup Flavorful And Spicy Salsa
  • 1 Large Onion, Coarsely Chopped
  • 2 Cloves Garlic, Finely Chopped
  • 1 tsp. Ground Coriander
  • 2 tbsp. Chili Powder
  • 1 tsp. Ground Cumin
  • ¼ tsp. Cayenne Pepper, Or More To Taste
  • Kosher Salt

Method:

  1. In a large soup pot, heat oil over medium heat. 
  2. Add onions and garlic and cook 3 minutes, stirring frequently. 
  3. Stir in chili powder, oregano, cumin, coriander, salt and cayenne and cook 1 minute, stirring constantly.
  4. Add ground meat and stir to break up and brown for 3-5 minutes.
  5. Add tomato sauce, 1 cup water, salsa, kidney beans and corn. Bring to a boil. 
  6. Reduce to a simmer, cover, and  cook for 20 minutes, stirring often, until flavors have melded and the chili thickens. 
  7. Top with a dollop of sour cream, shredded cheese, diced onion and pickled jalapeño peppers and enjoy along with some warm cornbread.

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Recipe: Memphis Pulled Pork

Recipe for Memphis Pulled Pork from Passanante's Home Food Service

Ingredients:

  • 1 Onion, Thinly Sliced 
  • 6 cloves Garlic, Peeled
  • 2 14 ounce Cans Beef Broth 
  • 18 ounce Bottle Barbecue Sauce 
  • 1/3 cup Brown Sugar 
  • 1/3 cup Cider Vinegar 
  • 1/2 teaspoon Ground Black Pepper
  • 4 pound Boston Butt Pork Shoulder Roast 
  • 2 tablespoons Cornstarch

Method:

  1. Spread onion slices and garlic cloves in the bottom of a slow cooker; stir in beef broth, barbecue sauce, brown sugar, cider vinegar, and pepper.  Add pork roast
  2. Cover and cook on Low for 6 to 8 hours. 
  3. Remove pork from slow cooker. 
  4. Strain juices and return to the slow cooker. 
  5. Mix water and cornstarch in a bowl; stir into juices until sauce is thickened.

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Recipe: Grilled Steak & Bread Salad

Recipe for Grilled Steak & Bread Salad from Passanante's Home Food Service.

Ingredients:

  • 2 teaspoons Chili Powder
  • 2 teaspoons Brown Sugar
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 inch thick Beef Top Sirloin Steak 
  • 2 cups Cubed Multigrain Bread
  • 2 tablespoons Olive Oil
  • 1 cup Ranch Salad Dressing
  • 2 tablespoons Finely Grated Horseradish
  • 1 tablespoon Prepared Mustard
  • 3 Large Tomatoes, Cut Into 1-inch Pieces
  • 1 Medium Cucumber, Cut Into 1-inch Pieces
  • 1 Small Red Onion, Halved And Thinly Sliced

Method:

  1. Mix chili powder, brown sugar, salt and pepper;  rub over steak. Let stand 15 minutes.
  2. Meanwhile, toss bread cubes with oil.  In a large skillet, toast bread over medium heat 8-10 minutes or until crisp and lightly browned, stirring frequently.
  3. In a small bowl, whisk salad dressing,  horseradish and mustard.
  4. Grill steak, covered, over medium heat. 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes.
  5. In a large bowl, combine tomatoes, cucumber, onion and toasted bread. Add 1/2 cup dressing mixture; toss to coat. 
  6. Slice steak; serve with salad and remaining dressing. 

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Recipe: Curried Shrimp and Squash

This simple recipe for Curried Shrimp and Squash is a cinch to put together and as we approach fall it’s the perfect meal for a crisp evening. After all, no flavor says fall quite like squash.

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A large pot of curried shrimp and squash.

Ingredients:

  • 1 Large acorn squash
  • 3 tsp. Canola oil, divided
  • 3 Garlic cloves, minced
  • 2 tbsp. Thai red curry paste
  • 1 Can light coconut milk
  • 1.5 tsp. Fish sauce
  • 1 to 1.5 lb. Peeled raw shrimp
  • 2 tbsp. Lime juice
  • 1 tsp. Lime zest
  • Basmati rice

Method:

  • Preheat oven to 400˚F
  • Blanch squash in microwave by cooking on high for 4 minutes and cut into half inch slices.
  • Remove seeds from slices and cut into bite sized pieces.
  • Toss with 2 teaspoons of canola oil on a baking sheet and bake until tender, 15-20 minutes.
  • Heat a large non-stick frying pan over medium-high heat.
  • Add remaining 1 teaspoon of canola oil, then minced garlic and Thai red curry paste. Cook approximately 1 minute.
  • Stir in coconut milk and fish sauce. Boil, then reduce heat to medium. Add shrimp and cook until shrimp turns pink, approximately 1 minute.
  • Stir in squash, lime juice and lime zest. Serve over rice.

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Recipe: Grilled BBQ Pork Chops

It’s grilling season and we’re hungry! So often we think of burgers and hotdogs when it comes time for a little cookout, but today we’re craving something that requires a fork and knife. This recipe for Grilled BBQ Pork Chops is a year round staple at Passanante’s Home Food Service and we’re sure you’ll love it too.

Grilled BBQ Pork Chop

BBQ Sauce Ingredients:

  • 2 tbsp. Vegetable oil
  • 1 Onion, finely chopped
  • 1 Garlic clove, finely chopped
  • 1 Lemon
  • 1/2 cup Brown sugar
  • 1/4 cup Vinegar
  • 1/2 cup Tomato ketchup
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. Tabasco sauce
  • 1/4 tsp. Chili Powder

Pork Chops Ingredients:

BBQ Sauce Method:

  • Heat oil in a frying pan and sauté the onion and garlic until soft and lightly browned, 4-5 minutes.
  • Grate the zest from the lemon and squeeze the juice. Add the lemon zest, half the lemon juice, the sugar, vinegar, ketchup, Worcestershire sauce, Tabasco sauce and chili powder to the onion and simmer gently, 5 minutes. Taste, adjust the seasoning and let cool.

Grilled Chops Method:

  • Light the grill.
  • Season the pork chops with salt and pepper and brush with the cooled barbecue sauce.
  • Grill the pork chops, basting often for approximately 5-7 minutes.
  • Turn over and continue grilling and basting until the chops are done, 5-7 more minutes.

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