Albuquerque, NM (PRWEB) June 11, 2014
A year has 365 days, but one of the many days all fathers look forward to is Father’s Day. Would you believe that Fathers’ Day was actually the inspiration of a woman. That’s right, in 1909, Mrs. John B. Dodd of Spokane, Washington first proposed the idea of having a "father's day" to the Spokane City Council. Mrs. Dodd wanted a special day to celebrate and honor her father, William Smart. Moreover, Mrs. Dodd wanted Father's Day to be celebrated on the first Sunday in June, her father's birthday. However, the Spokane City Council couldn't get the resolution through the first reading until the third Sunday in June, making the third Sunday of June the official day that Father’s Day is celebrated in the United States. Subsequently, the first Father's Day was celebrated and observed on June 19, 1910 in Spokane, Washington. Then, in 1924, President Calvin Coolidge backed the idea of a national Father's Day and in 1966, President Lyndon Johnson declared Father's Day a national holiday. It was then signed into the books in 1972 by President Richard Nixon and the rest is history.
Now that you know how Father’s Day was originated, it’s time to start planning that special meal for “Dear Old Dad.” 505 Southwestern has two delicious recipes that were created by two talented food bloggers; Jessica Maher of Kitchen Belleicous and Ashley Blom of Quarter Life Cuisine for Father’s Day that combines the distinct flavors of 505 Southwestern sauces and salsas for the whole family to enjoy on Dad’s big day!
505 Southwestern sauces and salsas are available in mild, medium and hot flavor profiles, are All Natural, Gluten Free and made with 100% green and red chile peppers grown in the Hatch Valley of New Mexico, also known as the “Chile Capital of The World.” 505 Southwestern sauces come in five tantalizing varieties including Flame Roasted Green Chile, Green Chile Sauce, Enchilada & Tamale Sauce and an assortment of Salsas.
Stuffed Tamale Roasted Poblano Peppers with 505 Southwestern Enchilada and Tamale Sauce
This recipe was created by Jessica Maher of Kitchen Belleicious.
- 1/2 lb. ground turkey
- 1/2 lb. ground beef
- 1 bell pepper, diced
- 1 small onion, diced
- 1-4 oz can green chiles
- 3/4 cup of fresh corn or canned corn kernels
- 3/4 cup black beans, rinsed and drained
- 1/2 cup Monterrey Jack Cheese
- 1/2 cup Queso Fresco
- 6 Large Poblano peppers
- 1/2 tsp salt and pepper each
- 1/4 tsp cumin
- 1 TBSP freshly chopped cilantro
- 1/2 cup tortilla strips toppings (in the salad dressing aisle)
- 1/2 cup 505 Southwestern Enchilada and Tamale Sauce
Slice the peppers in half and/or cut a wide circle around each stem, hollow out the inside in order to stuff them entirely. Remove the seeds and ribs. Place the peppers in a baking dish skin side up. Broil about 5-7 minutes, then flip the peppers and broil 5 more minutes. Meanwhile, cook your turkey and ground beef in a large skillet, when almost brown add in the chopped onions, bell pepper and green chiles. Cook for another 5-6 minutes until the onions and pepper are translucent. Stir in the cilantro, corn, black beans and seasonings. Remove from heat and allow to slightly cool. Stir in the cheeses, tortilla strips and tamale sauce. Mix well and then begin stuffing the peppers regardless of whether you cut them in half or left them whole. Replace caps to the peppers if you left them whole and secure with a toothpick. If you are grilling then heat grill to 400 and grill the peppers approximately 30 minutes. If you are roasting them, then place the stuffed peppers back into the baking dish and roast at 400 for 15-20 minutes. Remember, we already pre-roasted the peppers to a certain degree to save a little time in the end. So the goal of roasting them a second time already stuffed is to give them that nice char and have the pepper skin be soft to the touch. The filling is already cooked.
Slow Cooker 505 Southwestern Chicken Tacos
This recipe was created by Ashley Blom of Quarter Life Cuisine.
- 2 lbs chicken breast
- 1 jar of 505 Southwestern Green Chile Sauce
- 1 small onion, sliced
- 1 can coconut milk
- 4-6 large tortillas
- 1 small nectarine, cubed
- 1/2 tomato, cubed
- 1 tbs. cilantro
- salt and pepper, to taste
- optional: cheese, sour cream
Arrange the onions on the bottom of your slow cooker. Place chicken on top. Pour over the Southwestern Green Chile Sauce and the coconut milk. Turn slow cooker to low, and let cook for 8 hours. Just before chicken is done, mix together the nectarine, tomato, and cilantro and let sit in the fridge for about 15 minutes to let the flavors blend. After 4 hours, carefully shred chicken with a fork and mix back into the sauce. Thicken sauce with corn starch slurry if it's gotten watery. Serve chicken, topped with salsa and any other desired toppings, in warm tortillas.
505 Southwestern sauces and salsas can be found at such fine retailers as Whole Food Markets, Kroger, Albertson’s, H-E-B Stores, Smith’s, Sam’s Club, Walmart, Costco and Bashas in the Southwest and Rocky Mountain Region.
About 505 Southwestern Sauces & Salsas
505 Southwestern is part of the Flagship Food Group, LLC, a diversified food and consumer products company based in Los Angeles, California USA. 505 Southwestern sauces are available in mild, medium and hot flavor profiles, are All Natural, Gluten Free and made with 100% green and red chile peppers grown in the Hatch Valley of New Mexico, also known as the “Chile Capital of The World.” 505 Southwestern sauces come in five tantalizing varieties including Flame Roasted Green Chile, Green Chile Sauce, Enchilada & Tamale Sauce and an assortment of salsas. 505 Southwestern sauces and salsas are made for today’s ever expanding consumer palates and are now available nationwide for Chain Supermarkets, Independent Supermarkets, Gourmet Food Stores and Club Stores. For more information about 505 Southwestern Sauces, contact us at 1-800-292-9900 or visit us at http://www.505chile.com.