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10 Culinary Creations Made With Canned Foods

Imagine: you’re insanely hungry…starving, even. You take one quick look inside your pantry, cabinets, and fridge, only to feel either completely underwhelmed or overwhelmed by the options you see. At this point, you’re contemplating simply giving up and heading for the drive-thru. Yet, you still have that small, flickering flame inside your belly that’s encouraging you to try something new.

Don’t worry, we’ve all been there—it may seem like a daunting task to dream up and create a meal on your own (especially during your hungriest times). But on the contrary, this actually is the time to get experimental! It’s time to refill that belly with creative fire and become the Foodbeast we know you can be.

You can certainly draw culinary inspiration from foods you already have at home—like canned food—and to prove it, we’ve enlisted the creative input of some of your favorite foodies: Josh Scherer (Culinary Brodown), Janey Schafer (@foodsofjane), Nick Chipman (Dude Foods), Nick Neves (@dad_beets), Keith Prante (@haute_productions), and even our very own Pete “@Pham_Bot” Pham.

Check out what they’ve cooked up and see just how many ways you can play with your food.


White Bean Tuna Melt Dip

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This White Bean Tuna Melt Dip from Janey Schafer (@foodsofjane) has multiple sources of protein including canned tuna and white cannellini beans, not to mention gooey Monterey Jack cheese! Grab some pita chips and prepare to take “chips and dip” to the next level.


Cheese and Green Bean Casserole Pasta

unnamed-1Creamy mac and cheese, canned green beans, and French onions all packaged within the convenience of a casserole? Yes please. Janey Schaffer (@foodsofjane) strategically layers your favorite comfort foods to create a delicious homestyle dish you’ll want to indulge in every night. 


Pear Stuffed Soft Pretzel Balls

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Step away from the Hot Pockets. Nick Chipman’s (@dudefoods) recipe for Pear Stuffed Soft Pretzel Balls is sure to be your go-to the next time you’re craving a fun, goodie-filled snack. Buttery and salty on the outside, sweet on the inside—there’s no going back.


Mediterranean Naan Pizza with Spicy Greek Yogurt Hummus

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When the moon hits your eye like this Mediterranean Naan Pizza pie—that’s amore! Brought to you by Nick Neves (@dad_beets), it’s made with warm naan bread covered in Spicy Greek Yogurt Hummus, chicken, cheese, and canned veggies galore. Who says you need to go to Italy to find a decent pizza?


Black Bean and Corn Double Deckers

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Chef Keith Prante’s (@haute_productions) Black Bean and Corn Double Deckers are more or less of a revelation in Mexican-inspired cooking. This culinary genius layers tortillas that are stuffed with canned black beans, sweet corn, chicken, and of course, shredded cheese added to your heart’s content. Get the full instructions here.


Shakshuka Lasagna

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This hearty recipe for Shakshuka Lasagna by Chef Keith Prante (@haute_productions) would bring Garfield to tears of joy. Prante puts together the hybrid masterpiece with stuffed layers of canned crushed tomatoes and Roma tomatoes, bell peppers, onions, shallots, garlic, and poached eggs. We’re going to need some bigger plates!


Maple Chipotle Roasted Chickpeas

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If you’re looking for a protein-packed dish that still packs flavor, try Josh Scherer’s (@CulinaryBrodownMaple Chipotle Roasted Chickpeas. Baked in the oven and covered in a spicy-sweet maple chipotle sauce, these beans will satisfy your seasonal cravings any time of the year.


Chorizo Creamed Corn

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Sometimes plain tortilla chips can be a real bummer. Why not give them a little color (and flavor) with this recipe for Chorizo Creamed Corn, courtesy of Josh Scherer (@culinarybrodown)? Beefy chorizo, canned sweet canned corn, onions, cilantro, cotija cheese, fresh lime, chipotle aioli…do I need to continue? Here’s the recipe.


Loaded Mashed Sweet Potatoes

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What’s hot, sweet, and going to melt your heart? Pete Pham‘s (@pham_bot) recipe for Loaded Mashed Sweet Potatoes, and next they’re going to melt in your mouth. These taters are perfect for spooning by the fire on a cold and gloomy day, or any other time you’re jonesing for a little comfort food. Dig in!


Peach Bourbon Milkshake

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This ain’t your mama’s milkshake—Pete Pham (@pham_bot) is shaking up the world of frozen treats with this boozy recipe for Peach Bourbon Milkshake. In this formula, vanilla ice cream is blended with canned peaches, cinnamon, and good ol’ bourbon to create your new favorite drink. Totally worth a possible brain freeze!

This post is sponsored by the Canned Food Alliance.

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This Epic Dish Fuses A Traditional Jewish Dish With Lasagna

A traditional dish of shakshuka consists of poached eggs that rest in a warm saucy sea of tomato, chili peppers, onions, and cumin spice. Now, imagine what this Middle Eastern masterpiece would be like fused together with the power of a hearty lasagna.

It just so happens that Chef Keith Prante (@haute_productions) did just this and created his very own recipe for Shakshuka Lasagna—and now we’re sharing it with you! He puts together the chunky lasagna with stuffed layers of canned crushed tomatoes and Roma tomatoes, bell peppers, onions, shallots, garlic, and of course, poached eggs nestled between each level.

A blanket of mozzarella and sauce wrap things up. Now that you’ve got all the delicious details, it’s time to shake up shakshuka and bake some lasagna!

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Shakshuka Lasagna

Serving size:

Cooking time: 45-60 minutes

1 box (1lb) lasagna pasta

1 can (29 oz) crushed tomatoes

1 large Spanish onion (sliced)

3 bell peppers (sliced)

3 diced Roma tomatoes

2 cups spinach

1 shallot (sliced)

3 cloves garlic (sliced)

1 teaspoon cayenne pepper

6 large eggs

6 cups mozzarella cheese

3 tablespoons fresh oregano (chopped fine)

1 cup extra virgin olive oil

Salt and Pepper to taste

1)   Preheat to over 325 degrees. Place pot of water on stove and bring to a boil. Add salt to water. Once boiling place pasta in water until it will bend (do not overcook).

2)   Remove pasta from water and toss generously with extra virgin olive oil, about 1⁄2 cup to avoid pasta sticking.

3)   Cook shallots and garlic in sauce pot and add after they become transparent. Add red bell pepper and onion to sauce pot. Cook for 10 minutes. Place crushed tomatoes and diced tomatoes in saucepot and place on low heat. Add remaining olive oil. Cook for additional 10 minutes or until vegetables are soft. Season with salt and pepper.

4)   Lay first level of pasta down on 11×13 pan and add sauce to cover the bottom. Add half the spinach and 1 cup of cheese. Crack eggs evenly around lasagna and add another sheet of pasta. Continue until you are out of blanched pasta. Make sure you season every layer with salt and pepper. For the last layer, generously cover with cheese and remaining sauce. Cover and bake for 20 minutes or until eggs are poached easy (runny yolk)

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Get The Party Started With These Black Bean And Corn Double Deckers

This Black Bean and Corn Double Decker by Chef Keith Prante (@haute_productions) is arguably the new birthday cake. Yep, it’s that serious. Never again will you see another savory nor sweet creation that exceeds its beauty.

Essentially, this monster of a Double Decker is built with layers of tortilla stuffed with canned black beans, sweet corn, chicken, and cheese, cheese, cheese all the way! Think you can handle it? See the recipe below.

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Black Bean and Corn Double Decker

Serving size: 2

Cooking time: 15-20 minutes

1 14.75 oz canned black beans (drained)

1 14.75 oz canned sweet corn (drained)

2 10 oz cans of chicken

4 teaspoons taco seasoning

4 cups cheddar jack cheese

1 tablespoon chopped cilantro

1⁄4 cup chopped onion

6x 8” flour tortillas

Optional: sour cream and guacamole

1)   Preheat oven to 275.

2)   Sauté black beans, corn, onions, and chicken until hot. Add cilantro, taco seasoning, and salt to taste.

3)   Place tortilla on a baking sheet and add cheese and chicken mixture. Then layer another tortilla on top, as well as more chicken mixture, and a third tortilla on top.

4)   Repeat for second “double decker.”

5)   Place in oven for 5 minutes or until cheese has melted flip “double decker.” Garnish with guacamole, sour cream and chopped cilantro.

This post is sponsored by the Canned Food Alliance

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Spice Up Your Snack Game With This Chorizo Creamed Corn Recipe

Lord, have mercy—have you ever seen tortilla chips look so beautiful? You are staring into the eye of a Chorizo Creamed Corn storm.

Josh Scherer of Culinary Brodown envisioned this colorful mountain of canned corn, chorizo, onions, cilantro, cotija cheese, lime, and chipotle aioli to top his tortilla chips. Each individual ingredient in this recipe is prepared and treated with the utmost care to bring together a final dish that will really knock some socks off. Tortilla chips aren’t even worthy enough to be covered in this glorious Chorizo Creamed Corn, to be quite honest.

Of course, you don’t have to restrict the dish to being paired with tortilla chips—a gigantic bowl with a spoon would do nicely as well!

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Chorizo Creamed Corn

Serving size: 6-8

Cooking time: 25 minutes

2 15 ¼ oz cans of corn

8 oz pork chorizo

1 Tbsp vegetable oil

1 cup half and half

½ medium minced white onion

2 garlic cloves

1 tsp smoked paprika

Salt and pepper to taste

(Optional for serving)

Tortilla Chips

Sprigs of cilantro

Crumbled cotija

Lime wedges

Chipotle aioli

1)   Heat 1 tbsp of vegetable oil in a sauté pan on medium heat, then when the oil shimmers, add minced onion and garlic and sauté for 3 minutes.

2)   When the onion is softened, add the chorizo and continue to sauté while breaking up the sausage chunks for 5 minutes, or until sausage is fully cooked.

3)   Empty the cans of corn into a colander, rinse off with water, let drain, then throw in the pan with the chorizo and sauté for 2 additional minutes.

4)   Add the half and half, continue to let simmer for 5 minutes until reduced and creamy, then taste and season.

5)   Pour on top of a bed of chips, garnish with cilantro, cotija, limes, and chipotle aioli, or eat as a side dish with your favorite meal.

This post is sponsored by the Canned Food Alliance

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Maple Chipotle Roasted Chickpeas Are Your New Favorite Fall Snack

Chickpeas have never sounded more enticing than they have in Josh Scherer’s (@CulinaryBrodown) ingeniously flavorful recipe for Maple Chipotle Roasted Chickpeas! You can indulge in several of autumn’s quintessential flavors just with this one incredible dish.

Josh completely transforms canned chickpeas by roasting them in the oven and coating them in a tangy sauce made with sweet maple, zesty canned chipotle pepper, and sesame seeds to boot. Trust us, you’ll never want to leave your garbanzo beans naked again after trying them Josh’s way.

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Maple Chipotle Roasted Chickpeas

Serving size: 6-8

Cooking time: 45 minutes

2 14.5 oz cans chickpeas/garbanzo beans

1 canned chipotle pepper packed in adobo

2 Tbsp quality maple syrup

2 Tbsp sesame seeds

1 ½ Tbsp olive oil

1 tsp black pepper

1 tsp salt

1)   Preheat your oven to 375 degrees.

2)   Empty cans of chickpeas into colander and then rinse thoroughly. Pat dry on a paper towel then let air dry for 10 minutes.

3)   In a large mixing bowl, combine salt, pepper, olive oil, and chickpeas and toss to coat.

4)   Line a baking sheet with parchment paper, then spread out chickpeas and throw in the oven for 30 minutes, spreading them around every 10 minutes.

5)   Mince the chipotle pepper as fine as possible, then combine with maple syrup and sesame seeds and throw in a pan on medium high heat.

6)   Add in the roasted chickpeas and sauteé for 2 minutes until evenly mixed.

7)   Pour back on the baking sheet and let cool before eating.

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Here’s How You Can Upgrade A Milkshake With Bourbon And Peaches

Rough day? You should treat yourself. No drive-thru late-night snacks though; you’re treating yourself to Pete Pham‘s (@pham_bot) refreshing recipe for Peach Bourbon Milkshake.

By following his calculated blend of canned peaches (frozen directly in the can overnight), vanilla ice cream, bourbon, and cinnamon, you’ll soon be on your way to a creamy, dreamy treat that barely requires you to lift a finger—your milkshake is just as easy as pressing a button on your blender. And total prep time is 10 minutes tops!

Grab your peachy keen milkshake with one hand, the remote with the other, and get ready to take it easy.

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Peach Bourbon Milkshake

Serving size: 1

Cooking time: 10 minutes

1 14.5 ounce can of “no sugar added” peaches (frozen in the can overnight)

6 scoops of vanilla ice cream

2 tablespoons of bourbon

Dash of cinnamon

1)   Empty frozen canned peaches, ice cream, bourbon, and cinnamon into a blender. Blend until smooth and serve chilled.

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These Soft Pretzel Ball Bites Are Filled With Sweet Pears

What is your favorite fruit-filled food? A crepe? A tart? A cream puff? That’s going to change after you try Nick Chipman’s recipe for Pear Stuffed Pretzel Balls—buttery, salty, savory ones filled with sweet canned pears.

You need more pear-infused pretzels in your life. Just follow Nick’s straightforward direction and you’ll be on your way to pear-adise. And, make sure you’re following him on Dudefoods.com!

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Pear Stuffed Soft Pretzel Balls

Serving Size: 6

Cooking Time: 30 minutes

1 can sliced pears (14.5 ounces), drained

6 uncooked dinner rolls, frozen

1 tablespoon baking soda

Pretzel salt

Optional: melted butter

1)   Slice drained pears into 1/4″ cubes, spoon into an ice cube tray and place in your freezer.

2)   Place uncooked dinner rolls on a sprayed baking sheet, cover with sprayed plastic wrap and let rise for two hours.

3)   Remove frozen cubes of pears from your ice cube tray, wrap each cube with a flattened dinner roll and roll into a ball.

4)   Combine baking soda and 2 quarts of water in a saucepan and bring to a boil.

5)   Submerge pretzel balls for 60 seconds each in boiling water and move to a cooling rack.

6)   Sprinkle pretzel balls with salt, move to a baking sheet and bake at 375° for 18 – 20 minutes or until they’re golden brown. You can also brush them with melted butter for the last few minutes of the baking process to make them even tastier.

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This Mediterranean Naan Pizza With Spicy Hummus Is Your Ticket To Pizza Paradise

There’s a famous quote that says, “Love isn’t something you find, love is something that finds you…” Case in point—this recipe for Mediterranean Naan Pizza, brought to you by Nick Neves (@dad_beets).

This pizza has grabbed our hearts and will claim yours too, with its warm Naan bread, covered in Spicy Greek Yogurt Hummus, chicken, cheese, and canned veggies galore. You can always use store-bought hummus to cut down prep time, but if you prefer making it yourself, there’s a recipe for Spicy Greek Yogurt Hummus included as well! You’re welcome.

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Mediterranean Naan Pizza with Spicy Greek Yogurt Hummus

Serving Size: 6-8

Cooking Time: 20 minutes

2 pieces of Naan bread (whole wheat or plain)

1 batch Spicy Greek Yogurt Hummus (recipe below), or substitute your favorite store-bought hummus

1 cooked skinless chicken breast, shredded (store-bought rotisserie chicken works perfectly)

14 ounces canned artichoke hearts in water, drained and chopped

14.5 ounces canned fire-roasted diced tomatoes, drained

2 ounces canned sliced black olives, drained

4 ounces crumbled feta cheese

1/2 cup freshly grated pecorino cheese (can substitute parmesan)

1 teaspoon dried oregano

1 teaspoon Aleppo pepper (or crushed red pepper)

Grated zest of 1 lemon (reserved from hummus)

1/2 cup fresh parsley, chopped

Sea salt

1)   Preheat the oven to 400 degrees

2)   Spread prepared hummus liberally on each piece of Naan bread

3)   Divide the shredded chicken, artichoke hearts, tomatoes, olives, feta and pecorino cheese evenly between the two pieces of Naan bread

4)   Place the pizzas on a large baking sheet and bake for 8-10 minutes, until the crusts are golden brown.

5)   Remove from the oven and top with dried oregano, Aleppo pepper, grated lemon zest, parsley, sea salt and a drizzle of extra virgin olive oil, if desired.

6)   Cut into slices and serve immediately.

Spicy Greek Yogurt Hummus

15 ounces canned garbanzo beans, drained and rinsed

2 tablespoons Greek yogurt

2 tablespoons tahini (sesame paste)

1/4 cup extra virgin olive oil

1 lemon, juice and zest (reserve grated zest to garnish Naan pizzas)

2 garlic cloves, minced

1 teaspoon ground cumin

4 ounces canned diced green chiles, drained (optional)

Kosher salt and freshly ground black pepper, to taste

1)   Combine all ingredients in the bowl of a food processor and process until smooth, scraping down the sides and adding water as needed to create a puree. Taste, for seasoning, adding a bit more salt and pepper or lemon juice. Serve chilled or at room temperature.

This post is sponsored by the Canned Food Alliance