FAVORITE FOODS WITH A TWIST

Family Features

It’s A perfect time Of year to add a little pizzazz and sophistication to favorite dishes.

The secret? Start with Muir Glen organic fire roasted tomatoes. Roasted with a blend of natural hardwoods in a special open-flame searing and smoking process, these tomatoes have a subtle smoky flavor that’s like no other.

Fire roasted tomatoes introduce a new twist to braised chicken, pulled-pork sand wiches, mac ’n cheese and Mexican pizza. With these easy recipes, you’ll turn everyday comfort foods into delicious main dishes that are sure to impress!

Visit www.muirglen.com for more recipes and to join the Muir Glen Tomato Connoisseurs’ Club.

Smoky Mac ’n Cheese

Prep Time: 30 Minutes

Start to Finish: 55 Minutes

8 servings (11‚Ñ4 cups each)

3 cups uncooked elbow macaroni (12 ounces)

11‚Ñ2 cups whipping cream

1 teaspoon Dijon mustard

1‚Ñ2teaspoon coarse (kosher or sea) salt

1‚Ñ4 teaspoon ground red pepper (cayenne)

2 cups shredded smoked Cheddar cheese (8 ounces)

2 cans (14.5 ounces each) Muir Glen organic fire roasted diced tomatoes, well drained

1‚Ñ4 cup sliced green onions (4 medium)

1‚Ñ3 cup grated Parmesan cheese

1‚Ñ3 cup plain dry bread crumbs

2 teaspoons olive oil

1.Cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm.

2.Meanwhile, heat oven to 375 degrees. Spray 13 x 9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat whip ping cream, mustard, salt and red pepper to boil ing. Reduce heat; stir in Cheddar cheese with wire whisk until smooth.

3.Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, mix Parmesan cheese and bread crumbs. Stir in oil. Sprinkle over top of macaroni mixture.

4.Bake uncovered 15 to 20 minutes or until edges are bubbly and top is golden brown.

Success tip: Be sure to use whipping cream when making the sauce for this decadent mac ’n cheese. Using milk or half-and-half may result in a curdled sauce.

Mexican Chicken Pizza with Cornmeal Crust

Prep Time: 20 Minutes

Start to Finish: 40 Minutes

6 servings

11‚Ñ2 cups all-purpose flour

1 tablespoon sugar

11‚Ñ4 teaspoons regular active dry yeast

1‚Ñ4 teaspoon coarse (kosher or sea) salt

3‚Ñ4 cup warm water

1 tablespoon olive oil

1‚Ñ3 cup yellow cornmeal

Additional cornmeal

2 cups shredded Mexican cheese blend (8 ounces)

11‚Ñ2 cups shredded cooked chicken

1 can (14.5 ounces) Muir Glen organic fire roasted diced tomatoes, drained

1‚Ñ2 medium yellow bell pepper, chopped

1‚Ñ4 cup sliced green onions (4 medium)

1‚Ñ4 cup chopped fresh cilantro

1.Heat oven to 450 degrees. In medium bowl, mix 3‚Ñ4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1‚Ñ3 cup cornmeal and remain ing 3‚Ñ4 cup flour to make a soft dough.

2.On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.

3.Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14 x 10-inch rectangle; prick with fork. Bake 8 to 10 min utes or until edges just begin to turn brown.

4.Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with onions and cilantro.

Timesaver: You can choose to cook your own chicken, or purchase a rotisserie chicken and shred the meat for this pizza.

Braised Chicken with Tomatoes and Peppers

Prep Time: 45 Minutes

Start to Finish: 45 Minutes

4 servings

2 tablespoons olive or canola oil

1 cut-up whole chicken (3 to 31‚Ñ2 pounds), skin removed

1‚Ñ4 teaspoon coarse (kosher or sea) salt

1‚Ñ8 teaspoon pepper

1 medium onion, cut into thin wedges

2 cloves garlic, finely chopped

1 medium yellow or green bell pepper, cut into bite-size strips

1 medium jalape ±o chili, seeded, finely chopped

2 cans (14.5 ounces each) Muir Glen organic fire roasted diced tomatoes, undrained

1‚Ñ2 cup chicken broth

2 tablespoons chopped fresh cilantro

2 teaspoons chili powder

1‚Ñ2 teaspoon ground cumin

Hot cooked rice or couscous, if desired

Lime wedges, if desired

1.In deep 12-inch skillet or 5-quart Dutch oven, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken pieces to skillet; cook 5 to 6 minutes, turning occasionally, until chicken is light golden brown. Remove chicken from skillet; set aside.

2.In same skillet, add onion, garlic, bell pepper and chili; cook 3 to 5 minutes, stirring con stantly, until vegetables are crisp-tender. Stir in tomatoes, broth, 1 tablespoon of the cilantro, the chili powder and cumin until well mixed.

3.Return chicken to skillet; spoon sauce over chicken. Heat to boiling. Reduce heat; cover and simmer 20 to 25 min utes, turning chicken once, until juice of chicken is clear when thickest piece is cut to bone (170 degrees for breasts; 180 degrees for thighs and drumsticks).

4.Serve in shallow bowls over rice; sprinkle with remaining cilantro. Serve with lime wedges.

Variation: Like a spicy dish? Use hot-style chili powder instead of regular chili powder, or two jalape ±o chilis instead of one.