Pineapple Mango Salsa – Tailgate Tips Feature

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Watch Chef Mitch from Hugo's Family Marketplace make this delicious Pineapple Mango Salsa for your next tailgating party. Perfect with chips or on your favorite brat.
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Prep Time 15 Minutes
Servings
Ingredients
Prep Time 15 Minutes
Servings
Ingredients
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Instructions
  1. Dice all ingredients and mix well Serve with tortilla chips or on top of a bratwurst and enjoy!
Recipe Notes

Watch Chef Mitch prepare this Pineapple Mango Salso during the first Hugo's Family Marketplace Tailgating Tips series. Click HERE to watch video.

Country-Fried Steaks with Tomato-Basil Sauce

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A new twist on a old fashioned classic!
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Prep Time 0 minutes
Cook Time 0 minutes
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Course Entrées
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Cook Time 0 minutes
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Instructions
  1. Beat egg and water in shallow dish until blended. Place bread crumbs in second shallow dish. Dip each beef steak into egg mixture, then into bread crumbs, turning to coat both sides.
  2. Heat 1 tablespoon of olive oil in large nonstick skillet over medium to medium-high heat until hot. Place 2 steaks in skillet; cook 5 to 6 minutes or until cooked through, turning once. Remove and keep warm. Repeat with remaining oil and steaks.
  3. Add diced tomatoes to same skillet; cook and stir 2 to 3 minutes or until slightly thickened.
  4. Serve steaks with tomatoes. Sprinkle with Parmesan cheese, if desired.
  5. Total recipe time: 30 minutes
  6. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com

Cola Chili con Carne

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A hearty mix of beef, beans and tomatoes that will surely satisfy even the biggest of appetites!
Instructions
  1. In 5 to 6 quart saucepot, heat oil over high heat. Add beef and cook 4 to 6 minutes or until browned, stirring frequently. Stir in soup mix, chili powder, and cumin. Reduce heat to low and cook 2 minutes, stirring frequently.
  2. Stir in remaining ingredients, except toppings, and heat to simmering over medium-high heat. Reduce heat to medium-low. Cover and cook 40 to 45 minutes longer or until beef is tender, stirring occasionally. Serve chili with toppings of choice, if desired.

Spinach & Bacon Stuffed Beef Tenderloin

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Course Entrées
Prep Time 50 minutes
Cook Time 35 minutes
Servings
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Course Entrées
Prep Time 50 minutes
Cook Time 35 minutes
Servings
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Instructions
  1. Preheat oven to 375°. Heat large skillet over medium-high heat. Add bacon and cook 4 to 5 minutes or until crisp, stirring frequently. Add onion and cook 3 to 4 minutes or until onion begins to soften, stirring frequently. Add garlic and cook 1 minut
  2. To butterfly beef, cut beef lengthwise down center, but do not cut all the way through, leaving 1/2 inch uncut. Open beef and lay flat between plastic wrap on cutting board. With flat end of meat mallet, pound beef to flatten to 1/2-inch thickness. Remove
  3. Heat large skillet over medium-high heat. Sprinkle beef with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Add oil to skillet and sear beef 1 minute on each side or until outside is browned. Place beef on rimmed baking pan and roast 35 to 40 minute

Foil-Baked Mediterranean Tilapia

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Course Entrées
Prep Time 15 minutes
Cook Time 14 minutes
Servings
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Course Entrées
Prep Time 15 minutes
Cook Time 14 minutes
Servings
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Instructions
  1. Preheat oven to 400°. Thinly slice 3 lemons. From remaining lemon, grate 2 teaspoons zest and squeeze 2 tablespoons juice. In small bowl, toss olives, tomatoes, onion, basil, oil, and lemon zest and juice until well combined. Sprinkle both sides of t
  2. Cut 12 x 8-inch sheets of heavy duty aluminum foil or parchment paper. Place 1 sheet of foil on work surface. Arrange 3 to 4 lemon slices in single layer on half of foil sheet; place 1 fillet over lemon slices and top with about 2/3 cup olive mixture. Fol
  3. Place foil packets on rimmed baking pan. Bake 14 minutes or until fillets turn opaque throughout and reach an internal temperature of 145°. With kitchen shears, cut an X in top of foil packets, then carefully pull back foil to open.

Broccoli & Carrots with Garlic Oil

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Course Side Dishes
Prep Time 15 minutes
Cook Time 5 minutes
Servings
people
Course Side Dishes
Prep Time 15 minutes
Cook Time 5 minutes
Servings
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Instructions
  1. Steam carrots 1 minute; add broccoli and steam 2 to 3 minutes longer or until vegetables are crisp-tender.
  2. Meanwhile, in large skillet, heat oil over medium-high heat; add garlic, orange zest, salt and pepper. Cook 30 seconds or until garlic is golden brown, stirring frequently and being careful not to let garlic burn. Remove skillet form heat. Add broccoli an

Linguine Arrabbiata

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Course Entrées, Pastas
Prep Time 10 minutes
Cook Time 20 minutes
Servings
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Course Entrées, Pastas
Prep Time 10 minutes
Cook Time 20 minutes
Servings
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Instructions
  1. Heat large covered saucepot of salted water to boiling over high heat. Add linguine and cook as label directs. Drain pasta, then return to saucepot.
  2. Meanwhile, in large skillet, heat oil over medium heat. Add garlic, olives and crushed red pepper, and cook 2 minutes, stirring frequently. Stir in tomatoes with juice, basil, salt and pepper, and cook 2 to 3 minutes or until heated through, stirring occa
  3. Add tomato mixture and parsley to pasta. With tongs, toss pasta until well coated with sauce. Serve pasta in warm pasta bowls with cheese, if desired.

Chicken with Pasta Cakes

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Course Entrées, Pastas
Prep Time 5 minutes
Cook Time 25 minutes
Servings
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Course Entrées, Pastas
Prep Time 5 minutes
Cook Time 25 minutes
Servings
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Instructions
  1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta; heat to boiling. Cook 4 minutes; drain. Meanwhile, in medium saucepan, heat pasta sauce to boiling over medium heat, stirring occasionally.
  2. In large nonstick skillet, heat 1 tablespoon oil over medium-high heat until very hot but not smoking. Drop about 1 cup pasta in skillet; flatten slightly to form pasta cake. Cook 6 to 8 minutes or until golden brown, turning once and pressing pasta cakes
  3. In small microwave-safe bowl, heat asparagus and water in microwave oven on high 1 minute 30 seconds or until asparagus is tender; drain. If necessary, place chicken in same skillet after pasta cakes are done to heat through.
  4. Place 1 pasta cake in center of each of 4 pasta bowls. Serve chicken and asparagus next to pasta cakes. Spoon sauce over and around pasta cakes and chicken. Sprinkle with Parmesan cheese and basil, if desired.

Steak and Black Bean Salad

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This steak and bean salad is so delicious and so easy!
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Cook Time 0 minutes
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Instructions
  1. Combine 1 tablespoon lime juice and 1/2 teaspoon chile powder; drizzle over both sides of beef steak. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for med
  2. Meanwhile, combine black beans, onion, tomato, cilantro, remaining 2 tablespoons lime juice, oil, remaining 1/4 teaspoon chile powder and salt in medium bowl.
  3. Carve steaks into slices; arrange on serving platter. Spoon Black Bean Salad over steak slices. Sprinkle with queso fresco.
  4. Total recipe time: 20 to 25 minutes
  5. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com

Beef Broccoli Stir Fry

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Enjoy this Asian-inspired dish served over rice.
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Instructions
  1. Slice beef into 1-inch thin pieces; set aside.
  2. Mix cornstarch, salt and sugar; blend into soy sauce, set aside.
  3. Cut broccoli into 3/4 inch pieces and slice carrots. Add peanut oil to wok or large frying pan and heat until hot. Cook carrots and broccoli until tender. Remove and set aside.
  4. Add olive oil and beef to pan and cook until done. Add peas, bamboo shoots, water chestnuts and 1/4 cup water. Stir soy mix and cook until thickened; add carrots and broccoli.
  5. Serve over rice.