By: Erika Rodriguez
With the Super Bowl around the corner, Chef Duran has put together a game-winning list of treats and eats sure to wow your guests this season!
The Number One Brand of Mustard – French’s, now has a great tasting Ketchup! French’s Ketchup is delicious, has no high fructose corn syrup and is non-GMO. Great on all your tailgate favorites like hamburgers and hotdogs, but also perfect for the must-try dip of the season - Jalapeño Cheeseburger Dip – made with Ketchup, Mustard and their Crispy Fried Jalapeños. Chef Duran also made these sweet and spicy ketchup glazed wings – he also added some Franks RedHot for a little kick – all these recipes are on Frenchs.com!
You gotta have chips for the big game, right? Popchips Ridges have a really bold flavor and big crunch you’d expect from a fried chip, but they’re popped instead of fried so you get less than half the fat and calories of regular ridged chips. Available in three tasty flavors: Perfectly Salted, Tangy BBQ and Cheddar & Sour Cream - oh and let's not forget that thy are PERFECT for dipping. Learn more here!
Speaking of dips, Chef Duran made his infamous Smithfield Sriracha Pork Dip. It’s so easy to make because the Smithfield Sweet Teriyaki Tenderloin is already pre-marinated, removing all the prep work. Some of the brand's other flavors like Garlic & Herb, Peppercorn & Garlic, and Applewood Smoked Bacon, all work great with this dip. Everything is better with Smithfield Hometown Original Bacon including the Jalapeño Bacon Grilled Cheese sliders. What I love about this bacon is that it’s so versatile you can make this easy Bacon Bar which you can find at Smithfield.com.
Chef Duran teamed up with Birds Eye to help get more people to eat more vegetables more often. One of Chef Duran's favorite appetizers is a Spanish Tortilla. He makes his with Birds Eye Flavor Full Potatoes which pair the flavors you love - like Sour Cream & Onion or Salt & Vinegar, even BBQ! Then add eggs and some frozen vegetables which are just as nutritious as fresh veggies. Learn more at BirdsEye.com. FYI, the secret to a perfect Spanish Tortilla is a great non-stick skillet like the T-Fal Prograde frying pan. Learn more about T-Fal cookware here. See below for Chef Duran's Birds Eye Spanish Tortilla recipe!
Spanish Tortilla with Veggies
By George Duran
1 Tblsp. olive oil
2 C. frozen Birds Eye frozen vegetables
1 10-oz. bag of Birds Eye Flavorful Potatoes, flavor of your choice
10 eggs, beaten
1 tsp. salt
10” non-stick sauté pan with heat resistant handle (alternatively, you may cover your plastic handle tightly with aluminum foil)
Place your oven rack on the middle position and pre-heat your broiler.
Add olive oil to a 10” non-stick skillet and sauté frozen vegetables and potatoes for 2 minutes on medium-high heat.
Add eggs and salt in a medium bowl and mix potato mixture inside. Wipe skillet with paper towel and spray liberally with non-stick spray. Place on medium heat and add egg mixture. Once edges begin to bubble, cook for about 4-5 minutes, making sure to carefully loosen up the edges with a heat resistant plastic spatula. Place in the oven broiler and broil for 5-7 minutes, until the top has browned evenly and tortilla is fully cooked.
Using an oven mitt or pot holder, remove skillet and allow to cool for 5 minutes. Carefully loosen edges with a plastic spatula and shake pan until tortilla loosens.
Place a cutting board or large round plate on top of the tortilla and invert it.
Cut into slices or squares and serve.
Serves 6-8 as appetizer
Save room for dessert! With the delicious taste of real cream, Reddi-wip has a new recipe featuring Grade A cream from cows not treated with artificial growth hormone and now with natural vanilla flavor. It is made locally in the Midwest and goes from “farm to can” in just five days. It pairs perfectly with these glazed spiced plums only 93 calories or this traditional gingerbread cake. Visit Reddiwip.com to learn more!