Most parents face the same mealtime dilemma — making affordable and convenient food that the whole family will like. Time is short, palates are picky and some fear it will cost too much to put real food on the table.
Celebrity chef Bobby Flay joined the Hellmann’s® and Best Foods® Real Food Project to help moms tackle the barriers to real food in simple and helpful ways. “Real food does not have to be complicated. With a few basic ingredients, it’s easy to create a meal you can feel good about serving the whole family,” said Flay.
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Flay encourages using food made with ingredients that are simple and delicious. “Real food that tastes great is something every member of the family can appreciate,” said Flay. “Adding elements like Hellmann’s® Real Mayonnaise made with eggs, oil and vinegar goes a long way toward making real food taste great. You can also use Hellmann’s Light®, which has half the calories and fat of Real Mayonnaise and is now made with 100 percent cage-free eggs.”
For recipes and how-to videos, visit the Real Food Project at www.Hellmanns.com or www.BestFoods.com.
A Bobby Flay Recipe
Prep Time: 15 minutes / Chill Time: 30 minutes
1/3 cup Hellmann’s® or Best Foods® Real Mayonnaise
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne powder
1/4 pound extra sharp white cheddar cheese, coarsely grated
1/4 pound extra sharp yellow cheddar cheese, coarsely grated
1/3 cup drained and finely chopped roasted red peppers or piquillo
1-1/2 pounds lean ground beef
4 hamburger buns
8 thick slices double smoked bacon, crisp-cooked
Combine mayonnaise, salt, pepper and cayenne in large bowl with fork. Stir in cheese and roasted peppers. Cover and refrigerate at least 30 minutes.
Meanwhile, shape ground beef into 4 patties. Season, if desired, with salt and black pepper; set aside.
Grill or pan fry burgers, turning once, 8 minutes or until desired doneness. During last 30 seconds of cooking, evenly top each burger with cheese mixture, then cook covered until cheese melts slightly. Arrange burgers on buns, then evenly top with bacon.
A Bobby Flay recipe
Prep Time: 10 minutes
Chill Time: 20 minutes
1/2 cup Hellmann’s® or Best Foods® Real
2 tablespoons chipotle peppers in adobo sauce
2 tablespoons fresh lime juice
2 teaspoons honey
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 medium head green cabbage, finely shredded
2 large carrots, finely shredded
1 small onion, halved and thinly sliced
1/4 cup chopped fresh cilantro
Combine mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.
Goat Cheese Crostini With Grape Salsa
A Bobby Flay Recipe
Prep Time: 20 minutes
Stand Time: 30 minutes
Cook Time: 8 minutes
1 cup red grapes, diced
1 cup blue and/or black grapes, diced
1/2 small red onion, finely chopped
1 jalapeño pepper, finely chopped
3 tablespoons chopped fresh cilantro or flat-leaf parsley, plus leaves for garnish
2 tablespoons red wine vinegar
4 slices whole grain bread, quartered, OR 1 baguette, thinly sliced into 16 pieces
6 ounces herbed goat cheese, slightly softened
1/3 cup Hellmann’s® or
Best Foods® Real Mayonnaise
Combine grapes, onion, jalapeño pepper, cilantro and vinegar in medium bowl. Season, if desired, with salt and pepper. Let stand at least 30 minutes.
Preheat oven to 375°F. Arrange
bread on large baking sheet in a single layer and bake, turning once, 8 minutes or until lightly golden brown and crisp on both sides. Remove and let cool.
Combine goat cheese with mayonnaise in small bowl until smooth. Season, if desired, with salt and pepper. Evenly spread cheese mixture onto crostinis, then top with grape salsa.
Grilled Potato Wedges With Malt Vinegar-Tarragon Dip
A Bobby Flay Recipe
Prep Time: 30 minutes
Chill Time: 30 minutes
Cook Time: 25 minutes
2/3 cup PLUS 1 teaspoon malt vinegar
1-1/2 cups Hellmann’s® or Best Foods® Real Mayonnaise
1 tablespoon chopped tarragon
5 Russet or all-purpose potatoes, scrubbed
1/4 cup canola oil
2 tablespoons finely chopped flat-leaf parsley
Bring 2/3 cup vinegar to a boil over high heat in small saucepan and continue boiling until reduced by half. Remove saucepan from heat and let cool 5 minutes.
Combine mayonnaise, cooled vinegar, remaining 1 teaspoon vinegar and tarragon in medium bowl. Season, if desired, with salt and pepper. Cover and refrigerate at least 30 minutes.
Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes or until potatoes are tender, but still firm. Drain and cool slightly. Cut each potato lengthwise into 8 slices.
Brush potatoes with oil and season,
if desired, with salt and pepper. Grill, turning once, 4 minutes or until golden and cooked through. Arrange potatoes on serving platter, then sprinkle with parsley. Serve with dip.
Mayonnaise mixture is also delicious with hot cooked chicken fingers or fish.