Add a little Real Food to your meals with Chef Bobby Flay
Bobby Flay shows you how easy it is to make affordable real food your whole family will love. Here are 5 easy summer recipes from Bobby Flay, all made with the great taste of Hellmann’s Mayonnaise.
1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
2 Tbsp. chipotle peppers in adobo sauce
2 Tbsp. fresh lime juice
2 tsp. honey
1 tsp. ground cumin
Kosher salt and freshly ground black pepper
1 medium head green cabbage, finely shredded
2 large carrots, finely shredded
1 small onion, halved and thinly sliced
1/4 cup chopped fresh cilantro
Combine Hellmann’s® or Best Foods® Real Mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.
Also terrific with Hellmann’s or Best Foods Light Mayonnaise. return to top
Avocado-Corn Salad with Creamy Salsa Dressing
6 Servings – Prep Time: 15 Minutes
1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
1/4 cup prepared salsa (one made with garlic, chiles and cilantro preferable)
2 Tbsp. fresh lime juice OR red wine vinegar
1 medium head romaine lettuce, shredded
1 ripe avocado, peeled and diced
1 large beefsteak tomato, halved, seeded and diced
1 cup fresh corn kernels, or frozen kernels, thawed
4 ounces Monterey pepper Jack cheese, diced
Corn tortilla chips, crumbled
Process Hellmann’s® or Best Foods® Real Mayonnaise, salsa and lime juice in blender until smooth, adding water if necessary to thin to dressing consistency. Season, if desired, with salt and pepper.
Arrange lettuce in large bowl and toss with 1/2 of the dressing. Gently toss in remaining ingredients except corn chips. Drizzle with remaining dressing, then top with corn chips. return to top
1 tsp. finely grated orange peel
1/2 cup orange juice
1 Tbsp. finely grated fresh ginger
2 tsp. Dijon mustard
3 Tbsp. Hellmann’s® or Best Foods® Real Mayonnaise
3 Tbsp. extra virgin olive oil
1-1/2 cups long grain & wild rice, cooked according to package directions
2 seedless oranges, peeled and diced
1 small red onion, finely diced
1/4 cup finely chopped flat-leaf parsley
1/2 cup toasted chopped pecans
Combine orange peel, orange juice, ginger, mustard, Hellmann’s® or Best Foods® Real Mayonnaise and olive oil with wire whisk in large bowl.
Stir in rice, oranges, onion and parsley. Season, if desired, with salt and pepper. Sprinkle with pecans. return to top
Grilled Steak Sandwiches with Steak Sauce Mayonnaise & Romaine
1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
2 Tbsp. ketchup
2 Tbsp. whole grain Dijon mustard
2 Tbsp. molasses
2 Tbsp. horseradish, drained
1-1/2 lbs. skirt steak
2 Tbsp. canola oil
4 hoagies or rolls, split
3 cups shredded romaine lettuce leaves
Combine Hellmann’s® or Best Foods® Real Mayonnaise, ketchup, mustard, molasses and horseradish in small bowl. Season, if desired, with salt and black pepper. Cover and refrigerate at least 30 minutes.
Heat grill pan or grill on high heat. Brush steak with oil on both sides and season, if desired, with salt and black pepper. Grill, turning once, 8 minutes or until desired doneness. Let stand 5 minutes, then thinly slice.
Spread mayonnaise mixture on rolls. Arrange steak on rolls, then top with lettuce. return to top
1-1/2 Tbsp. olive oil
1 small red onion, finely chopped
1 to 2 jalapeno peppers, finely chopped
2 cloves garlic
7 sun-dried tomatoes packed in oil, chopped
1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
1 package (8 oz.) cream cheese, softened
1/4 cup horseradish, drained
Dash Worcestershire sauce
Dash hot pepper sauce
Finely chopped chives (optional)
Heat oil in 10-inch skillet over medium-high heat and cook onion and jalapeno peppers, stirring occasionally, 3 minutes or until tender. Stir in garlic and tomatoes and cook 1 minute. Remove and cool slightly, about 10 minutes.
Process cooled tomato mixture, Hellmann’s® or Best Foods® Real Mayonnaise, cream cheese, horseradish, Worcestershire sauce and hot pepper sauce until smooth. Turn into medium serving bowl, cover and refrigerate at least 1 hour. Just before serving, sprinkle with chives and serve, if desired, with blue corn tortilla chips, celery or shrimp. return to top
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