When I started cooking and discovering recipes, I remember several people telling me that recipes you find on the back of packages of ingredients are always good. After all, a company is going to want you to use their product in a successful way so you buy it again! I’ve found the old adage to be true and have discovered some great recipes this way. And now, with the Internet, recipes from brands are always right at our fingertips, even if you’ve thrown the can or box away!
Hunt’s has oodles of recipes to choose from on their website and their Signature Recipes page is especially mouthwatering. In anticipation of working with Hunt’s, I have browsed the Signature Recipes many times and have several I can’t wait to try!
There are, of course, lots of great pasta recipes. I’m especially intrigued by the Italian Vegetable Pasta Salad, since most pasta salads don’t have a tomato base. I think it sounds delicious! The are also plenty of non-Italian and pasta recipes to choose from, including the Arroz con Pollo y Frijoles Negros, which is made with rice and beans. The Crispy Breaded Tilapia looks awesome and the sauce has balsamic vinegar, which sounds divine. And the Sopa de Fideo con Pollo looks simple and utilizes angel hair fideo, an ingredient I’ve never used before. Lots of fun things to try!
My first venture with the Signature Recipes was the Bruschetta Chicken Skillet. Every time I looked at the list of recipes, that one stood out. We gave it a try last week for dinner and it was great! I especially loved the touch of crunchy breadcrumbs sprinkled over the chicken right before serving. I definitely recommend the recipe. Here are few notes on my experience:
- The bruschetta mixture that you put on the chicken is awesome. In fact, my 4-year-old Anna kept stealing spoonfuls of the stuff! I think it would delicious as a straight up bruschetta and am tucking away the recipe for that purpose!
- Don’t skip the chicken-pounding step – this is key to keeping the chicken tender!
- I switched up the order of Step 3 as follows: brown the chicken over medium heat in olive oil or butter. Once chicken is browned, add the tomato sauce and garlic, bring to a simmer, reduce heat to low and then press the bruschetta topping onto each chicken piece. Cover the pan and cook for 10-15 minutes over low heat. Proceed with the recipe as written.
- The croutons are kind of hard to break up into small pieces. I broke mine up in a bowl with my pastry blender, but next time I will put the croutons in a plastic zip bag and bang them with a rolling pin. Less messy and more effective!
Tell us which Signature Recipes look intriguing to you or share your favorite “back-of-the-box” recipe that has become a staple in your kitchen!