food
Sabores Festivos
Frankie nos enseña a darle creatividad a nuestros platos favoritos con ingredientes simples y económicos.

food
Sabores Festivos
Frankie nos enseña a darle creatividad a nuestros platos favoritos con ingredientes simples y económicos.
Supplies
Apple and Cabbage Slaw
- 1/4 cup Great Value Organic Apple Cider Vinegar
- 2 tablespoons Great Value Organic Raw Honey
- 2 tablespoons vegetable oil
- 1/4 head of green cabbage, thinly sliced
- 1 apple, grated
- 1/2 cup dried cranberries
- 1/4 cup parsley leaves
- Salt and pepper
Turkey Burgers
- 1 small sweet potato
- 1 pound ground turkey
- 1/3 cup Great Value Breadcrumbs
- 1 egg, beaten
- 1 teaspoon onion powder
- 2 cloves garlic, minced
- 2 sprigs rosemary, minced
- 1 teaspoon minced thyme
- Salt and pepper
- 1 tablespoon vegetable oil
- 4 slices of gouda cheese
- 4 brioche buns, toasted
Cranberry Mayo
- 1/2 cup Great Value Cranberry Sauce
- 1/4 cup Great Value Mayonnaise
- 1 teaspoon Great Value Organic Dijon Mustard
- 1/2 lemon, juiced
- Pinch of salt
Pasos
Apple and Cabbage Slaw
- Whisk together apple cider vinegar, honey and 2 tablespoons vegetable oil in a large bowl. Fold in sliced cabbage, grated apple, dried cranberries and parsley leaves. Toss to coat. Salt and pepper to taste. Refrigerate until ready to serve.
Turkey Burgers
- Preheat the oven to 400 degrees F. Wash the sweet potato and prick with a fork in several places. Place directly on the oven rack. Bake until very soft, about 45 minutes.
- Remove the sweet potato from the oven, allow to cool, then peel and mash with a fork.
- Mix the mashed sweet potato with the ground turkey, bread crumbs, egg, onion powder, minced garlic, rosemary, minced thyme and salt and pepper in a large bowl. Mix well and form into 4 patties. Heat a large skillet over medium heat. Add 1 tablespoon vegetable oil, then cook the turkey patties for 5-6 minutes per side, adding the cheese on the second side.
- To assemble, spread the cranberry mayo on the bottom side of each bun, add a turkey patty and top with slaw.
Cranberry Mayo
- In a small bowl, whisk together cranberry sauce, mayonnaise, dijon mustard, lemon juice and salt until well combined.
Supplies
Holiday Brisket
- 2 pounds brisket
- Salt and pepper
- 2 tablespoons vegetable oil
- 1 cup beef stock
- 1 1/2 cup water
- 1/2 cup pomegranate juice
- 1 onion, sliced
- 1 cinnamon stick
Tacos
- 2 tablespoons vegetable oil
- 2 teaspoons Great Value Organic Chili Powder
- 2 teaspoons Great Value Organic Cumin
- Shredded brisket
- Salt and pepper
- 1 pomegranate, seeded
- 1/2 cup cilantro leaves
- 1 jalapeno, seeded and minced
- 1/4 red onion, minced
- 1/2 cup cotija cheese, crumbled
- Juice of 1 lime
- 12 corn tortillas
Pasos
Holiday Brisket
- Preheat the oven to 350 degrees F. Season the brisket with salt and pepper. Heat a large cast iron skillet over high heat and add 2 tablespoons vegetable oil. Sear the brisket until browned on each side, 6-7 minutes. Add beef stock, pomegranate juice, water, onion and cinnamon stick. Cover and braise in the oven until fork tender, 2-2 1/2 hours. Remove from the oven and allow the meat to cool slightly before shredding. Reserve the onions and 1 cup of the braising liquid.
Tacos
- Heat a skillet over medium heat. Add 2 tablespoons vegetable oil and stir in the chili powder and cumin. Cook on medium for 2 minutes. Fold in the brisket and the reserved onions from the braise. Season with salt and pepper. Stir in the braising liquid to deglaze the pan. Cook until heated through.
- Cut the top off the pomegranate, score the outside vertically along the veins, then pull sections apart. To remove the seeds, hold a section over a bowl and smack the peel with a wooden spoon to release the seeds. Mix pomegranate seeds (approximately 1 cup) cilantro, red onion, jalapeno, and lime juice in a small bowl.
- Add brisket to each tortilla, then top with pomegranate cilantro salsa and cotija cheese.
Supplies
Doughnuts
- 1 3/4 cups flour
- 2 teaspoons Great Value Organic Cinnamon
- 1/4 teaspoon Great Value Organic Ground Nutmeg
- 2 1/4 teaspoons Great Value Baking Powder
- 1/2 teaspoon salt
- 1/4 teaspoon Great Value Baking Soda
- 1/2 cup sugar
- 1/4 cup brown sugar
- 4 tablespoons butter, melted
- 1 egg
- 1/2 cup buttermilk
- 5 cups vegetable oil
Maple Glaze
- 1/4 cup Great Value Milk
- 2 cups Great Value Powdered Sugar
- 3 tablespoons Great Value Pure Maple Syrup
- 1/2 cup walnuts, finely chopped
Spiced Milk
- 6 cups whole milk (of your choice)
- 1 1/2 teaspoons Great Value Organic Cinnamon
- 1/8 teaspoon Great Value Organic Ground Nutmeg
- 3 tablespoons Great Value organic Raw Honey
Pasos
Doughnuts
- Whisk flour, cinnamon, nutmeg, baking powder, salt, baking soda, sugar and brown sugar in a medium bowl. In a separate bowl, whisk the egg, melted butter, and buttermilk. Add the wet ingredients to the dry ingredients slowly until the dough is well combined.
- Heat vegetable oil in a large, heavy bottomed pot to 350 degrees F. Fold the dough onto a floured surface and press it into a circle 1 inch thick with your hands. Use round cookie cutters or a large can and a small spice jar to punch out the doughnuts. Carefully place the doughnuts into the hot oil and fry in batches until golden brown, about 2 minutes per side. Remove doughnuts and place them on a paper towel lined plate to cool.
Maple Glaze
- Whisk together 1/4 cup milk, powdered sugar and maple syrup in a bowl. Dip the cooled donuts in the glaze. Sprinkle with chopped walnuts.
Spiced Milk
- Pour 6 cups milk of your choice, cinnamon, nutmeg and honey in a saucepan. Bring to a gentle simmer over medium heat, whisking constantly. Serve in your favorite mug.