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Thursday, June 13, 2013

Cookin' Lean with Hellmann's: 100 Year Anniversary Recipes

We LOVE Hellmann's in the Cookin' Lean Kitchen. But long before we started using it in our lean recipes in 2009, Hellmann's has brought together the best ingredients - such as oil, vinegar and now cage-free eggs - to help bring out the best meals and moments to America's tables...for 100 years! Like I mentioned, we LOVE Hellmann's here, especially the varieties created to keep recipes light, such as Hellman's mayonnaise made with olive oil, Hellmann's Light and my personal favorite, Hellmann's Low Fat Mayonnaise Dressing. Over the years, these Hellmann's products have made it possible to easily create lean makeovers to some of my favorite dishes, like Paula's Loaded Deviled Eggs and Jamie's Chicken Salad ...just to name a couple.

Well since we LOVE Hellmann's so much around here and use it all the time, you can understand how thrilled I was to participate in Hellmann's 100 Year Anniversary Celebration. To celebrate its 100th birthday, Hellmann's is teaming up with celebrity chef Mario Batali to showcase how decades of delicious meals start with real, quality ingredients. Mario has given a modern twist to six classic Hellmann's recipes ranging from Fiery Chipotle Deviled Eggs to Hellmann's Chocolate Birthday Cake. Mayonnaise in a birthday cake?!?! Who knew!

Mario was able to put some of his own twists on Hellmann's Classic recipes. His ideas of adding spicy chipotle to deviled eggs or using Hellmann's inside of a burger to create his Juicy Salsa Burger really got me thinking about new ways to reinvent the recipes we love. Of course this inspired me! That's what we do in the Cookin' Lean kitchen. We take inspiration from recipes we love and make them to fit our likes and needs. Being a part of this 100th birthday celebration was a must for me!

So in honor of Hellmann's 100th Anniversary, I put my twists on some of Mario's recipes to create another version that is uniquely me. Because I couldn't narrow it down to one, yet I teach all day and can't squeeze in six recipes...I chose two delicious lookin' dishes to add my twists to his:

Fiery Chipotle Deviled Eggs
A Classic, the Batali Way
Mario gives Hellmann’s® classic deviled eggs a spicy kick.
Makes: 24 halves      Prep time: 15 min      Cook time: 15 min
  • 12 large eggs
  • 1/2 cup Hellmann’s® Mayonnaise Dressing with Olive Oil
  • 2 1/2 tablespoons sweet pickle relish
  • 1 tablespoon spicy mustard
  • 2 tablespoons chipotle hot sauce
  • 1 teaspoon celery salt
  • cilantro leaves

 and his:

Chicken Pasta Salad with Green Olives and Raisins
Old Favorite, New Twists
Mario Batali puts his special spin on Hellmann’s® delicious chicken salad.
Serves: 8      Prep time: 10 min      Cook time: 15 min
  • 1 lb. bow-tie pasta
  • 2 tablespoons olive oil
  • 1 lb. chicken breast, cut into strips
  • 1/2 red onion, sliced into half moons
  • 3/4 cup green olives, pitted and halved
  • 1/2 cup raisins
  • 1 cup Hellmann’s® Mayonnaise Dressing with Olive Oil
  • 1/2 cup orange juice (or more to taste)

Those are Mario's take on Hellmann's classic recipes. Check out what I did to make mine!!

Recipe Remake # 1...

Makes: 24 Halves
Prep Time: 15 Minutes
Cook Time: 15 Minutes

  • 12 large eggs
  • 1/2 cup Hellmann's LOW FAT Mayonnaise Dressing
  • 1.5 tablespoons chipotle hot sauce
  • 2 tablespoons raspberry preserves
  • 2-3 pieces cooked bacon, crumbled

Place eggs in a single layer saucepan. Add cold water to cover my 3 inches. Bring to a boil and cover. Remove from the heat and let stand for 9 minutes.

Drain immediately and fill the saucepan with ice and water. Tap each egg on the counter (with some muscle) and peel the eggs under running water.
Slice the eggs in half and carefully remove the yolk.

Place the yolk in a medium size mixing bowl. Add Hellmann's Low Fat Mayonnaise Dressing, chipotle sauce and raspberry preserves. Mix well.

Spoon the yolk mixture into the egg halves (or use a piping bag if desired). Top with a little pinch of crumbled bacon and serve!

Recipe Remake # 2...

Serves: 8
Prep Time: 10 Minutes
Cook Time: 15 Minutes

  • 1 lb. pasta (bow-tie, rigatoni, large macaroni...just not spaghetti-type pasta)
  • 1 lb. chicken breast, cut into strips
  • 1/2 red onion, sliced into half moons
  • 3/4 cup Greek Kalamata olives, pitted and halved
  • 2 plum tomatoes, chopped
  • 1 cucumber, peeled and cubed (half for salad, half for dressing)
  • 4 ounces Feta Cheese
  • 1 cup Greek Yogurt
  • 1/2 cup Hellmann's LOW FAT Dressing
  • 1 clove garlic, chopped
  • 1 tablespoon fresh chopped dill
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • juice of 1/2 lemon

Cook the pasta according to box instructions and set aside to cool.

Add oil, chicken and onions to a hot pan. Cook until the chicken if fully cooked and the onions are soft. Set this aside to cool as well.

In a blender, combine all ingredients listed below "Dressing", including 1/2 of the peeled and cubed cucumber. Blend until all ingredients are combined.
Now you have the dressing!

In a large bowl, add the cooled pasta, chicken, onions, olives, tomatoes, cucumber and feta cheese.

Pour dressing over and toss to coat. Garnish with some dill. Serve and enjoy!

Those are my twists to Mario's fabulous dishes. Now you can visit Facebook  to watch Mario share his modern twist on some of Hellmann's classic recipes and ENTER TO WIN a seat at the Blue Ribbon table in NYC for Hellmann's 100th Birthday celebration.

Join us at the Hellmann's Blue Ribbon table by co-creating a recipe with Mario and enter for a chance to win a seat at the World's Longest Picnic Table for Hellmann's 100th birthday celebration in September. Get started HERE!

Join the fun! Your recipe could win you a trip to NYC!!

Good luck!

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