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One-Dish Meal

Mary Burich | March 15, 2017

Food

Celebrating women who paved the way for equality while taking care of their families

Women Our Way 2017 Cooking & Culture

Chef Sandy Pollock of the Casserole Queens and Stephanie Postma, national category sales manager at Hormel Foods, joined us to talk about making quick meals for busy families.

Recipes From Chef Sandy’s Kitchen

Pepperoni-Spinach Mashed Potato Crust Pizza

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1 (24-ounce) container HORMEL® Homestyle mashed potatoes (about 2 ½ cups)
1½ cups all-purpose flour
3 cups shredded Italian cheese blend
3 tablespoons olive oil
2 cups sliced baby Portobello mushrooms
3 tablespoons olive oil
2 teaspoons salt
2 teaspoons fresh ground black pepper
4 springs rosemary
1 (6-ounce) bag baby spinach
4 cloves of garlic, minced
½ cup HORMEL® mini pepperoni slices

Directions

  1. Heat oven to 350˚F

    In medium bowl, combine mashed potatoes, flour, and 1 cup of cheese.

    Lightly grease 13- × 9-inch baking dish with ½ tablespoon of olive oil and press mashed potato mixture into bottom of dish. Brush potatoes with ½ tablespoon olive oil. Bake 45 minutes, or until lightly browned. Remove from oven.

    In large bowl, toss together mushrooms,1 tablespoon olive oil, salt, and pepper until coated. Place on baking sheet. Top with rosemary sprigs and bake 30 minutes.

    In large skillet, over medium heat, add remaining 1 tablespoon olive oil. Add garlic and cook 1 minute. Add spinach, tossing to coat. Cook 1 to 2 minutes, or until wilted.

    Cover potato crust evenly with 1 cup of cheese followed by mushrooms, spinach, pepperoni, and remaining cheese. Bake 15 to 20 more minutes, or until cheese has melted.

    Remove from oven and let stand 10 minutes.

Food transports you through time and space emotionally. There is so much tied into food that there’s no way to separate from it.

Chef Sandy Pollock

Broccoli and Bacon Salad

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6 cups fresh broccoli florets, chopped
10 slices HORMEL® BLACK LABEL® bacon, cooked and crumbled
3 green onions, green parts only, chopped
½ cup dried cranberries or raisins
½ cup PLANTERS® pecans, chopped
1 cup mayonnaise
½ cup sugar
2 tablespoons cider vinegar

Directions

  1. In large bowl, combine broccoli and next 4 ingredients.

  2. In small bowl, whisk together mayonnaise and remaining ingredients. Pour dressing over broccoli mixture and tossing to coat.

Peanut Butter Baked Apples

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½ cup granulated sugar
1 cup water
6 golden delicious apples
cup firmly packed light brown sugar
5 tablespoons SKIPPY® Natural SUPER CHUNK® Peanut Butter Spread
4 tablespoons butter, softened
1 teaspoon ground cinnamon
as desired vanilla ice cream
PLANTERS® roasted peanuts, fresh mint sprigs, to garnish

Directions

  1. Heat oven to 375°F.

  2. In small saucepan, over medium heat, combine granulated sugar with 1 cup of water. Cook 4 minutes or until sugar dissolves. Pour syrup into bottom of 9- × 9-inch baking dish.

  3. Core apples, but don’t go all the way through to the bottom. (This will help keep the filling in the apple.) In medium bowl, combine brown sugar, peanut butter, butter, and cinnamon. Divide mixture evenly among 6 apples. Place apples in baking dish over syrup.

  4. Bake 1 hour, or until a knife can be easily inserted into apples. Let stand 5 minutes. Serve with vanilla ice cream. Garnish, if desired with chopped peanuts, and fresh mint sprigs.