Hellman’s and critically acclaimed celebrity chef, Mario Batali, is cooking up some dishes for us on NewsWatch 12 this Morning. They are teaming up to celebrate Hellman’s 100th birthday and are sprucing up decade old recipes with some quality ingredients.
Chicken Pasta Salad with Green Olives and Raisins
1 pound bow tie pasta
2 tablespoons olive oil
1 pound chicken breast, cut into strips
½ red onion, sliced into half moons
¾ cup green olives, pitted and halved
½ cup raisins
1 cup Hellmann’s mayonnaise dressing with olive oil
½ cup orange juice (or more to taste)
Cook pasta according to the package instructions. Set aside to cool.
Add oil, chicken strips, onions, olives and raisins to a hot pan. Cook until chicken is cooked through and onions are softened.
In a large bowl combine: Hellmann’s and orange juice to create a dressing.
Add cooled pasta, chicken olives, raisins and onions to dressing and toss to combine.
Fiery Chipotle Deviled Eggs
12 large eggs
½ cup Hellmann’s Mayonnaise Dressing with Olive oil
2 ½ tablespoons sweet pickle relish
1 tablespoon spicy mustard
2 tablespoons chipotle hot sauce (such as Tabasco)
1 teaspoon celery salt
Place eggs in a single layer in a sauce pan; add cold water to cover by 3 inches. Bring to a boil. Cover and remove from heat and let stand 9 minutes.
Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until it forms a web of cracks and peel under cold running water.
Slice eggs in half lengthwise and carefully remove yolks. Place yolks in a medium bowl with Hellmann’s and add relish, mustard, hot sauce and celery salt and mash till smooth. Spoon yolk mixture into egg white halves, sometimes I use a piping bag. Garnish each with a cilantro leaf.
Makes 24 halves.
Grilled Corn Italian Style
6 ears of fresh sweet corn
2 tablespoons honey
¼ cup extra-virgin olive oil
¼ cup Hellmann’s Balsamic Mayonnaise Dressing
½ cup Grated Parmigiano
About 2 tablespoons chopped fresh mint
Hot red pepper flakes (optional)
Black pepper to taste
Preheat a grill or the broiler.
Place the corn on the hottest part of the grill and cook for 3 minutes, or until grill marks appear on the first side. Roll each ear over a quarter turn and cook for 2-3 minutes, then repeat two more times.
Meanwhile, heat the honey in a microwave for 20 seconds and then mix with the olive oil and the Hellmann’s in a small bowl till smooth. Pour onto a large flat plate. Spread the Parmigiano on another flat plate.
When the corn is cooked, roll each ear in the honey and mayo mixture, and then dredge in the Parmigiano to coat lightly. Place on platter, sprinkle with mint and pepper flakes, serve immediately with fresh black pepper on the side.
Makes 6 ears.