What’s new are the creations that cooks are reinventing by approaching these flavors in fresh ways. Scroll through social media and you’ll find dishes that blur boundaries, remix the familiar and maybe even break the rules. All you need to jump in on this trend are a few pantry staples and a bit of imagination. Ready to give it a try?
Chili Crisp Pepperoni Ramen
Easy MealsIngredients
| 2 | large eggs |
| ½ | cup HORMEL® Pepperoni |
| 2 | (3-ounce) packs ramen noodles |
| 3 | cups low-sodium chicken broth |
| 1 | teaspoon low-sodium soy sauce |
| 1 | teaspoon sesame oil |
| Green onions, sliced, for garnish | |
| Chili crisp, for garnish | |
| Sesame seeds, for garnish |
Directions
Bring a small pot of water to a boil and gently lower in eggs. Cook for about 6-7 minutes for a jammy soft-boiled center, then transfer to ice water to stop the cooking process. Peel eggs and set aside.
Heat a skillet over medium heat and add pepperoni. Cook until crispy and slightly curled, about 3-4 minutes. Remove from pan and set aside on a paper towel.
Bring chicken broth to a simmer in a saucepan over medium heat, Add ramen, and cook until tender, about 2-3 minutes. Remove from heat and stir in soy sauce and sesame oil.
Divide noodles and broth evenly among serving bowls. Top pepperoni, halved soft-boiled eggs, and green onions. Garnish with chili crisp and sesame seeds, and serve.
Sesame Peanut Crunch Slaw
Easy MealsIngredients
| 3 | tablespoons rice vinegar |
| 2 | tablespoons low-sodium soy sauce |
| 1 | tablespoon honey or maple syrup |
| 1 | tablespoon sesame oil |
| 1 | tablespoon vegetable oil |
| 1 | tablespoon SKIPPY® creamy peanut butter |
| 1 | teaspoon fresh ginger, grated |
| 1 | small clove garlic, minced |
| 6 | cups shredded green or red cabbage |
| 1 | cup shredded matchstick carrots |
| 3 | green onions, thinly sliced |
| ½ | cup chopped cilantro, for garnish |
| ½ | cup PLANTERS® dry roasted peanuts, roughly chopped |
| Sesame seeds, for garnish | |
| Lime wedges, for serving |
Directions
Whisk together rice vinegar, soy sauce, honey, sesame oil, neutral oil, peanut butter, ginger, and garlic in a large bowl until smooth.
Add cabbage, carrots, green onions and cilantro, and toss gently to coat.
Cover and chill for at least 10 minutes, or until ready to serve. Just before serving, fold in chopped peanuts and garnish with sesame seeds and a squeeze of lime juice.
Soy Chili Stir-Fry Skillet
Easy MealsIngredients
| 1 | pound JENNIE-O® Ground Turkey |
| 1 | tablespoon neutral oil |
| 3 | cups mixed vegetables, such as broccoli, bell peppers, snap peas, or carrots |
| 3 | green onions, sliced, whites and greens separated |
| 2 | cloves garlic, minced |
| 1 | teaspoon fresh ginger, grated |
| 3 | tablespoons low-sodium soy sauce |
| ½ | cup HERDEZ® Salsa |
| 1 | teaspoon honey or brown sugar |
| 1 | teaspoon sesame oil |
| Sesame seeds, for garnish |
Directions
Heat oil in a large skillet or wok over medium-high heat. Add turkey, and cook, breaking it up as it browns, until fully cooked and lightly golden, about 6-8 minutes.
Add vegetables and white parts of green onions, and cook, stirring occasionally, until tender, about 4-6 minutes. Add garlic and ginger, and cook until fragrant, about 1 minute.
Combine soy sauce, salsa, honey, and sesame oil in a small bowl. Add sauce to skillet and toss to coat, cooking an additional 2-3 minutes.
Remove from heat and drizzle with sesame oil. Garnish with remaining green onions and sesame seeds, and serve.