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Simply delicious: real food recipes

Posted: July 27, 2010 3:19 p.m.
Updated: July 29, 2010 4:30 a.m.

Pimento cheese-bacon burgers

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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.

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.”

Pimento (red pepper) cheese-bacon burgers
A Bobby Flay Recipe
Prep Time: 15 minutes / Chill Time: 30 minutes
4 servings

    1/3     cup Hellmann’s® or
        Best Foods® Real
    1/4     teaspoon Kosher salt
    1/4     teaspoon ground
        black pepper
    1/4     teaspoon cayenne
    1/4     pound extra sharp
        white cheddar
        cheese, coarsely
    1/4     pound extra sharp
        yellow cheddar
        cheese, coarsely
    1/3     cup drained and
        finely chopped
        roasted red peppers
        or piquillo
    1-1/2     pounds lean ground
    4     hamburger buns
    8     thick slices double
        smoked bacon,

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.

Smoked chile
cole slaw

A Bobby Flay recipe
Prep Time: 10 minutes
Chill Time: 20 minutes
4 servings

    1/2     cup Hellmann’s® or
        Best Foods® Real
    2     tablespoons chipotle
        peppers in adobo
    2     tablespoons fresh lime
    2     teaspoons honey
    1     teaspoon ground
        Kosher salt and
        freshly ground black
    1     medium head green
        cabbage, finely
    2     large carrots, finely
    1     small onion, halved
        and thinly sliced
    1/4     cup chopped fresh

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
6 servings

    1     cup red grapes,
    1     cup blue and/or
        black grapes,
    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
    6     ounces herbed goat
        cheese, slightly
    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
6 servings

    2/3     cup PLUS 1
        teaspoon malt
    1-1/2     cups Hellmann’s® or
        Best Foods® Real
    1     tablespoon chopped
    5     Russet or all-
        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.

For recipes and how-to videos, visit the Real Food Project at or


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