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Celebrate Hispanic Heritage Month with Good Food and Great Products (giveaway ends 10/20/13)

 

National Hispanic Heritage Month

Did you know from September 15th  – October 15th is Hispanic Heritage Month? Hispanic Heritage Month celebrates the traditions and culture of people whose roots trace back to Mexico, Spain or any Spanish speaking nation in Central America, South America and the Caribbean.

I’m not Hispanic, nor is my husband. That doesn’t mean that we don’t love to learn about different cultures and traditions. My husband is 100% Italian and I’m a “mutt” (part Norwegian, Welsh and Irish). I’m possibly something else. I have a form of Anemia that is usually only seen in people of Mediterranean, African or Asian decent. I would love to know what part of my genetics I am missing.

Many of our dear friends, and even family members, are Hispanic, so I am happy to celebrate their heritage along with them.

I love traditional foods such as Jerk Chicken, Beans & Rice, Gorditas, Enchiladas and Carne Asada to name a few.

I have to admit that I really don’t know how to make any of these recipes, but I wanted to make something in honor of Hispanic Heritage Month. I decided to make a recipe that I have made for my family in the past and give it a bit of a Hispanic “twist” to it. What I came up with is what I like to call Stuffed Peppers Olé. I’m not sure if the recipe name is unique, but I’d like to think that my twist on it is.

Stuffed Peppers Ole

Stuffed Pepper Olé

Ingredients:

  • 4 Large or 6 medium sized green peppers with tops and seeds removed
  • 1 pound of lean ground beef (can substitute for ground turkey or chicken)
  • 1 tablespoon of McCormick Whole Mexican Oregano (or regular oregano)
  • 1/2 teaspoon of McCormick Chili Powder
  • 1/2 tablespoon of McCormick Cilantro Leaves
  • 2 cans of Tomato Soup
  • 1 package of Shredded Cheese (ideally Taco seasoned)
  • McCormick Garlic Salt and/or McCormick Black Pepper (to taste)
  • Salsa (optional)
  • Mexican Rice (you can make it from a mix)
  • Mixed veggies such as onions, beans, corn and anything else you might like (I used Birds Eye Recipe Ready to make it easier)
Stuffed Peppers Ole Ingredients

Not pictured: Tomato Soup

Not Pictured: McCormick Black Pepper

Not Pictured: McCormick Black Pepper

Meat and Bird's Eye Recipe Ready

Stuffed Pepper Ingredients

Tomato Soup

Directions:

  1. Pre-heat the over to 350 degrees.
  2. Prepare the Mexican Rice as directed (this might take up to 25 minutes so you can start this before you work on the other parts of the recipe).
  3. Boil water with a little bit of salt in it. Once boiling add in the prepared peppers (tops cut off and seeds removed). Reduce the heat and let them sit for 5 minutes. Then remove and put aside in a baking pan. You can sprinkle the insides with a little garlic salt and/or black pepper if you like (optional).
  4. In a pan brown the meat, drain, and put aside (I poured it out on a plate with paper towels sheets on it to absorb the grease).
  5. Rinse out the pan to remove excess grease then add the vegetables and cook until the onions are translucent and the rest of the vegetables and beans are cooked (this takes just a few minutes).
  6. Add in one can of tomato soup (do not add water). Stir well.
  7. Return the meat to the pan and mix. Add in the Mexican rice and mix all of the ingredients well.
  8. Add the herbs and almost the entire package of shredded cheese (put a little aside to top off the peppers). Mix well.
  9. Spoon the mixture into each of the peppers.
  10. In a bowl mix the other can of tomato soup with a little bit of water to give it a gravy consistency. Spoon the tomato soup over the stuffed peppers.
  11. Sprinkle the remaining cheese on top and some additional Mexican (or regular) oregano.
  12. Bake 20-30 minutes until the cheese is melted and bubbly.
  13. Serve with a side of Salsa (optional).
Bird's Eye Recipe ready blends

Cooking the vegetables

Boiled peppers

Some of the peppers cooking in salted water for about 5 minutes.

Recipe Ready from Bird's Eye

Veggies are done. Time to add the meat, rice, spices and tomato soup.

Adding spices and tomato soup.

Adding spices and tomato soup.

Spices add so much flavor.

Spices add so much flavor.

Adding cheese

Time to mix in the cheese.

Stuffed Pepper mix

Looking good!

Time to stuff the peppers.

Time to stuff the peppers.

Sprinkle on cheese

Top with tomato soup, cheese and more oregano.

Done!

Done!

Yummy

Ready to eat and enjoy. Olé!

Another recipe I enjoy making for my family which lends it’s self to a Hispanic background is a burrito. But not just any burrito – a breakfast burrito!

These are so easy to make and my family LOVES them. As you know you can enjoy breakfast any time of the day. These also make great after school snacks for kids so they are not starving come dinner time. It’s better then them reaching for chips and candy.

Tortilla wraps can be filled with just about anything. One of my favorite ways to enjoy them is with a little bit of peanut butter spread on one side and then placing some cut up apples on top then rolling it up like a burrito. It’s a healthy snack option and it takes so good!

Here is how I make Breakfast Burritos (or burritos in general).

Breakfast Burrito

Breakfast Burrito

Ingredients needed (per person)

  • 2 whole eggs (or 3 egg whites) scrambled – whisked (put aside in a bowl)
  • Tortilla (whole wheat if you can find them)
  • Salsa (optional)
  • Sour Cream (optional)
  • Shredded cheese
  • Onions
  • Peppers
  • Mushrooms

The amount of each ingredient needed depends on how much you like them. You can add as little or as much as you want. You could even make this with ham, sausage, chicken, meat and just about anything else you can think of.

Directions:

  1. Pre-heat the oven to the recommended temperature for the tortillas (see product package).
  2. Heat tortillas according to package. To keep them warm I would recommend a product like IMUSA Cloth Tortilla Warmer, especially when preparing them for the whole family. That way the tortillas keep warm while you are preparing the egg mixture.
  3. IMUSA Cloth Tortilla Warmer
  4. In a pan sauté the onions, peppers and mushrooms until soft or al dente.
  5. Pour in the whisked eggs.
  6. Keep moving everything around until the eggs are completely cooked.
  7. Take one of the warmed tortillas and spread the cooked egg mixture on top.
  8. Roll the tortilla up so that it resembles a burrito. Put the sides in FIRST, then roll it up (less messy when you eat it).
  9. Top with Salsa or Sour Cream and enjoy!

These are quick and easy to make and my kids LOVE them. They are also a great on-the-go breakfast for those mornings when they are in a rush. Just make sure you fold them up correctly so that nothing falls out on to their school clothes. I recommend folding in the sides FIRST, then rolling up the tortilla to look like a burrito.

Don’t over stuff them. If you have left over eggs and veggies use them to make a second Breakfast Burrito. Normally when I make them (as outlined above) I have enough to make two Breakfast Burritos, especially because I love to add in a lot of veggies.

If you are in a rush the Bird’s Eye Recipe Ready Peppers & Onions are perfect. There is no need to cut anything up. The veggies are washed and cut up for you. All you need to do is open the package and warm up the contents. Their Tri-Color Pepper & Onion blend is perfect for Breakfast Burritos. The Marsala blend would work well too.

IMUSA Granite Molcajete

I really wanted to use my IMUSA Granite Molcajete to create a recipe. It’s made from natural granite which helps to extract essential oils from herbs and spices. It’s ideal for making guacamole, but no one in my family likes guacamole, so there was no point in wasting avocados. I’m on the hurt for recipes I can make that require a molcajete.

If  you want to add some color to your Hispanic Heritage celebration you should check out IMUSA’s Multicolor Salsa Dishes. They are fun to use to serve salsa, guacamole or other kinds of tips.

IMUSA Salsa Dishes

For more information about McCormick and delicious recipes visit www.McCormick.com. You can also find the brand on Facebook, Pinterest, Twitter, YouTube and Instagram.

To learn more about IMUSA products visit them online at www.IMUSAUSA.com. You can also check them out on Facebook, Twitter, YouTube and Pinterest.

To help make your recipes a bit quicker and easier be sure to check out Bird’s Eye Recipe Ready varieties. They are available in the frozen vegetable aisle.

To help you celebrate Hispanic Heritage Month I have a special giveaway for a lucky reader. The prize package includes;

  • IMUSA Wood Mortar & Pestle,
  • IMUSA Tostonera
  • IMUSA Caldero
  • McCormick Garlic Salt
  • McCormick Curry Powder
  • McCormick Paprika
  • McCormick Ground Cinnamon
  • McCormick Oregano
  • McCormick Peppercorn
  • Chicken Bag N’ Season
  • Black beans & rice mix
  • Paella rice mix

All compliments of McCormick and IMUSA.

This giveaway is open to US residents only and will end on October 20, 2013 at 11:59 PM (EST). The winner will be chosen at random using a random number generator from all eligible entries. The winner will be notified via e-mail and will have three days to reply or a new winner will be chosen in their place.

To enter please leave a comment on this post and tell me what recipe you would make in honor of Hispanic Heritage Month?

For extra entries you can use the Rafflecopter widget (below) but you must complete the initial entry requirement or the additional entries won’t qualify (I do check). Extra entries are optional.

a Rafflecopter giveaway

Kimberly

*I received free product samples from McCormick and IMUSA in exchange for my participation. The opinions expressed are my own and not influenced in any way. McCormick and IMUSA will be providing the prizes.

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About Kimberly

Kimberly Vetrano resides in the suburbs of New York City with her family, five cats, dog, a tank full of fish and snails. She is also a freelance writer and photographer.

Comments

  1. Tara Liebing says:

    tacos el pastor are my favorite we will also make tacos!

  2. Kimberly Schotz says:

    Your Stuffed Pepper Ole looks delicious. I think I will give that a try.

  3. My family loves stuffed peppers

  4. breakfast burritos

  5. Probably enchiladas.

  6. I would love to make better enchiladas!

  7. I would love to make burritos.

  8. Patricia Wojnar Crowley says:

    I’d like to try out some chicken enchiladas!

  9. I would make tamales—Rae

  10. We love burritos.

  11. Michele P says:

    I might get ambitious and try tamales Guatemalan style, but most likely I would go for nachos, tacos and dobladas.

  12. I’d like to try out some chicken enchiladas.

  13. Amanda E. says:

    Tacos de Lengua

  14. Cindy Merrill says:

    My family loves soft tacos, I even make them with scrambled eggs.

  15. Amy Honious says:

    I did not know it was Hispanic Heritage Month! I would love to try to make an authentic posole-we regularly make our own enchiladas, tacos and mole. Thanks for such a grand and very useful giveaway!

  16. Mary Beth Elderton says:

    I may make loaded nachos! Yum!

  17. We always like to make taco salad. It’s very filling and healthy!!

  18. D SCHMIDT says:

    I would make chicken enchiladas because they are a family favorite.

  19. I would make posole.