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Lucky Recipes
SERVES: 4 TOTAL TIME: 30min
- 4 tbsp Hellmann's® Real Mayonnaise
- 1 small onion or small leek, finely chopped
- 1 garlic clove, finely grated
- 1 tbsp Maille® Dijon Originale Mustard
- 1 fresh lemon zest
- 2 chicken breasts (about 600g), cut into bite-sized cubes
- 1 tsp kosher salt
- 400 grams small shell pasta
- 2 tbsp olive oil
- 1/2 tsp yellow mustard powder
- 200 ml chicken stock
- 1 1/2 tsp lemon juice
- 3/4 cup heavy cream
- 1 tbsp Hellmann's® Garlic Aioli
- 3 tbsp grated Parmesan
- 1/2 cup pasta water
- 1 cup frozen peas
- 1 tsp cracked black pepper
- 2 tbsp butter
- chopped fresh parsley
- 1/3 cup toasted panko breadcrumbs
Mix together the ingredients for the mayonade, add in the chicken pieces, ensure they are coated and then set aside.
While chicken is in the fridge, bring your water to a boil. Add pasta and cook per packaging instructions or until al dente. Reserve ½ cup of pasta water, then drain.
Heat a large pan on medium heat. Add a light drizzle of olive oil. Add the marinated chicken pieces and onions. Cook until browned and cooked through, about 3 minutes on each side. Lower the heat and add mustard powder, chicken stock, lemon juice, heavy cream and Hellmann’s® Garlic Aioli. Using a wooden spoon, scrape any brown bits from the bottom of the pan. Bring to a simmer and lower the heat.
Add the cheese and peas. Mix well before adding the cooked pasta, adding pasta water if needed.
On the stove, heat a pan with butter. Once melted, add panko breadcrumbs. Stir frequently, letting the breadcrumbs get brown and toast. Remove from heat and set aside.
Serve immediately with fresh parsley, toasted panko breadcrumbs and cracked black pepper.
SERVES: 2 TOTAL TIME: 15min
Sauce
- 1/4 cup Hellmann's® Real Mayonnaise
- 2 tbsp yellow mustard or Maille® Dijon Mustard
- 1 large dill pickle, finely diced
- 1 tsp white vinegar
Sandwich
- 1 lbs (453g) smoked meat
- Toasted rye bread
- For serving, dill pickle
Mix all sauce ingredients in a bowl and set aside.
Heat the smoked meat according to packaging instructions, set aside.
Toast rye bread slices if desired (some prefer their smoked meat sandwich with soft or toasted bread).
Add 250g of meat on the bottom rye toast. Top with a bit of sauce and close sandwich with top bread and a large toothpick. Cut in half on a diagonal and dip the sandwich in the sauce while eating!
SERVES: 4 TOTAL TIME: 60min
Base
- 1 cup of barley or brown rice
- 1 tsp kosher salt
Chicken
- 1/3 cup Hellmann’s® Spicy Mayonnaise or Hellmann’s® Vegan Mayonnaise mixed with your favourite hot vegan hot sauce
- 1/4 cup extra virgin olive oil
- 500 g boneless skinless chicken breasts or thighs, cubed or could use torn cubes of tofu to make this vegetarian
- 1 tsp garlic powder
- 2 shallots, finely sliced
- 2 tsp smoked paprika
- 1 tbsp chopped fresh or dried oregano
- 1 tsp kosher salt
- Pepper, to taste
Drizzle sauce
- ½ cup 2% greek yogurt (or coconut yogurt for a vegan option)
- ⅓ cup Hellmann’s® Real Mayonnaise, Hellmann’s® Garlic Mayonnaise, or Hellmann’s® Vegan Mayonnaise
- 1 garlic clove, finely grated
- Zest of 1 lemon
- Juice of ½ lemon
- 2 tbsp finely chopped fresh dill
- 2 tbsp finely chopped parsley
Greek salad
- 2 Persian cucumbers, chopped
- 2 bunches of baby gem lettuce, cut 6 inches lengthwise
- ½ small red onion, thinly sliced
- 9 cherry tomatoes, cut in half
- 100g feta cheese (or vegan feta), cut into small cubes
- Lemon slices, for serving
- Dill fronds, for serving
- Cook grain of choice according to package instructions in a large pot of boiling water with salt, about 30 to 45 minutes. Drain and set aside.
- Preheat the oven to 425F.
- Toss together all ingredients for the chicken in a large bowl. Transfer to a parchment lined sheet pan and bake in the oven for 15 minutes. Toss it and broil for another 2 minutes if needed. Set aside.
- In a bowl, combine the drizzle sauce ingredients and mix well. Set aside.
- Combine the Greek salad ingredients in another bowl.
- Assemble the bowls by adding a generous portion of grain, chicken and Greek salad in large shallow bowl. Garnish with a large dollop of sauce, lemon slices and dill fronds.
SERVES: 8 TOTAL TIME: 15min
- 2 tbsp unsalted butter, as needed
- a drizzle of maple syrup, for serving
- 8 large slices homestyle white bread
- 4 large eggs
- 4 tbsp Hellmann's® Real Mayonnaise
- 4 tbsp water
- 1/4 tsp ground cinnamon
- 1 tsp maple syrup
Mix together the egg mixture ingredients in a large ceramic dish.
Heat a large pan on medium heat and melt the butter. Soak each piece of bread on two sides in the egg mixture and transfer directly to the hot pan. Fry about 2 to 3 minutes on each side until golden brown - watch your heat as it might burn a little on the edges.
Serve on large plates with more maple syrup and a dusting of cinnamon.
SERVES: 6 TOTAL TIME: 80min
Wings
- 16 chicken wings (about 4 pounds or 1.4kg), halved at joints, wingtips discarded
- 2 tbsp baking powder, aluminium free
- 3/4 tsp salt
- 1/2 tsp cracked black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
Buffalo sauce
- 1/3 buffalo style hot sauce
- 1 cup light brown sugar
- 1 tbsp water
Dipping sauce
- 1/3 cup Hellmann's® Real Mayonnaise
- 1/2 cup full-fat sour cream
- 1 tbsp lemon juice
- 2 tbsp finely chopped chives
- 1/4 cup crumbled blue cheese
- 1/2 tsp kosher salt
- black pepper, to taste
Preheat oven to 425F
Line a baking sheet with aluminum foil and place a wire rack on top.
Pat dry the wings to make sure there is little to no moisture on the skin.
Combine the salt, pepper, garlic powder, paprika, and baking powder in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat.
Transfer wings to the wire rack and spray with avocado oil spray.
Bake on the upper middle oven rack, turning every 20 minutes until wings are crispy and browned. The total cook time will depend on the size of the wings but may take up to 1 hour.
Remove from oven and let stand for 5 minutes.
Meanwhile, mix all ingredients for the blue cheese dipping sauce. Set aside.
In a medium saucepan over medium heat stir together the hot sauce, the brown sugar and water. Bring to a simmer and add water. Remove from heat and allow to cool to room temperature.
Mix the baked wings in a large bowl with the buffalo sauce.
Serve with the blue cheese dipping sauce and top with finely chopped chives.
SERVES: 2 TOTAL TIME: 40min
Sauce
- 1/4 cup Hellmann's chipotle mayonnaise
- 1 tsp white vinegar
- 1 tsp sweet relish sauce
Hot dogs
- 3 bratwurst sausages (150g each)
- 1 tbsp Hellmann's chipotle mayonnaise
- 1 tsp vegetable oil
- 3 large hot dog buns
- 2 jarred marinated peppers, finely diced
- 1 shallot, finely diced
- 1 dash of white vinegar
- black pepper, to taste
- A pinch of kosher salt
Mix the sauce ingredients in a bowl and set aside.
Brush the sausages with a bit of vegetable oil. Cook in a frying pan or on the grill about 2 to 3 minutes on each side. Set aside. Brush the inside and the outside of the buns with softened Hellmann’s® Chipotle Mayonnaise and toast lightly in the same pan on each side. Set aside.
Mix the marinated peppers, shallot and a dash of white vinegar in a bowl. Season with black pepper and kosher salt to taste. Set aside.
Assemble the hot dogs by adding a bit of sauce on the bottom of the buns, followed by the sausage, the pepper topping and more sauce if desired. Cut one hot-dog in half, share with a friend, and enjoy the rest!
SERVES: 8 TOTAL TIME: 100min
- 1 tsp vegetable oil
- 2 large white onions or yellow onions, halved and thinly sliced
- 1 tsp white vinegar
- 1 tbsp ketchup
- 1 tbsp Maille® Dijon mustard
- 1/2 cup Hellmann's® Real Mayonnaise
- 1/2 cup Hellmann's® Real Mayonnaise
- 1/2 cup panko bread crumbs
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp kosher salt
- black pepper, to taste
- 2 lbs lean ground beef
- 8 slices of thick cut maple wood smoked bacon
- 8 brioche buns or potato rolls
- 8 beefsteak tomato slices (about 2 tomatoes)
- 8 Boston lettuce leaves
- 8 slices of cheddar cheese
Heat a large pan on medium heat and add the oil and the onions. Cook covered with a lid for 15 minutes, stirring occasionally. Remove lid. Continue the process for another 30 minutes until the onions are really soft and start turning brown. Manage your heat, if they become too brown, lower the heat - continue cooking for a total of 1h until completely soft and caramelized. Set aside.
Roughly chop the caramelized onions and mix in a bowl with white vinegar, ketchup, yellow mustard and Hellmann’s® Real Mayonnaise. Mix with a spoon and set aside.
Using a large bowl, mix together Hellmann’s® Real mayonnaise, bread crumbs, garlic powder, smoked paprika, salt and pepper. Mix well and add the beef. Combine with your hands but do not overmix. Form 8 even patties, approximately 4 inches diameter. Set aside and let rest on a small sheet pan or plate.
Heat a large cast iron or stainless steel pan on medium high heat. Cook the bacon slices until brown and golden, 2-3 minutes on each side. Remove from pan and cut each slice in half by width. Drain about 2 tbsp of the bacon fat and cook the patties 3 to 4 minutes on each side for medium-well. Add the cheddar slices on top, turn off the heat and cover to melt.
Assemble the burgers by toasting the buns lightly, adding a big dollop of sauce to the bottom bun, followed by the patty, 2 slices of bacon, a slice of tomato, Boston lettuce leaf, more sauce and the top bun.
SERVES: 12 TOTAL TIME: 20min
- 2 tbsp unsalted butter
- 2 tbsp flour
- 3/4 cup whole milk
- 2/3 cup blonde beer
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 2 1/2 cups orange sharp cheddar cheese
- 1/3 cup Hellmann's chipotle mayonnaise
- black pepper to taste
- pinch of salt
- cayenne pepper or smoked paprika, for serving
Order 2 large 20-inch pizzas (ideally pepperoni and cheese)
Heat a large sauce pan on medium heat and melt the butter. Add the flour and mix well with a whisk. Add the milk and mix vigorously until thickened, about 2 minutes. Add the beer, Worcestershire sauce, dijon mustard, garlic powder and smoked paprika. Whisk well and let simmer gently.
Add the cheese and whisk to melt in. Add the Hellmann’s® Chipotle Mayonnaise and mix again. Season with black pepper and salt.
Serve in a large serving bowl and dust some cayenne pepper or smoked paprika on top. Dunk in your favourite pizza slices.
SERVES: 2 TOTAL TIME: 35min
- 1 1/2 tbsp Hellmann's® Real Mayonnaise
- 1/2 tsp cracked black pepper
- 1/4 tsp garlic powder
- 2 beef fillet mignon steaks (250g each), about 2 inches thick
- 1 tbsp vegetable oil
- 1/4 cup Hellmann's® Real Mayonnaise
- 1 small garlic clove, finely grated
- cracked black pepper
- 1 tsp kosher salt
- 1 tbsp finely chopped parsley
- 1 tsp Maille® white wine vinegar
- 2 large heirloom or beefsteak tomatoes, cut into thin quarters
Mix together the Hellmann’s® Real Mayonnaise, black pepper and garlic powder. Brush or spread the mixture on the filet mignons and set aside in the fridge for at least 15 minutes.
In a bowl, mix all ingredients for the salad except the tomatoes. Set aside.
Preheat oven to 350F. Heat a large ovenproof pan with the oil and sear the filet mignons for about 3 minutes on each side, until golden brown. Transfer to the oven and finish cooking until the internal temperature of the steaks reaches 135F for medium rare - about 7 minutes. Remove from the oven and remove from pan to a plate to rest for at least 5 minutes.
Meanwhile, add the tomatoes to the bowl and mix gently.
Cut the steaks very finely with a sharp knife. Serve the tomato salad at the bottom of the plate and add the steak slices on top. Sprinkle with flaky sea salt and enjoy with a piece of toasted sourdough bread.
SERVES: 4 TOTAL TIME: 30min
- 1/3 cup of Hellmann’s® Spicy Mayonnaise
- 2 tbsp finely grated Parmesan cheese
- 2 tablespoons of Maille® Dijon mustard
- 1 tablespoon of honey
- 1/2 tsp kosher salt (plus more, for serving)
- black pepper, to taste
- 4 pieces of salmon (200g each)
- 1 cup basmati rice or jasmine white rice
- 1 head of broccoli
- finely chopped fresh leaf parsley, for serving
- unsalted butter, for serving (optional)
Preheat the oven to 400F.
Mix together the Hellmann’s® Spicy Mayonnaise, parmesan cheese, Dijon mustard, honey, salt and black pepper. Reserve 2 tbsp. of marinade. Set aside.
Line a sheet pan with parchment paper. Add the salmon pieces and brush the mayonnaise mixture on top of each piece. Bake in the oven for 15 to 18 minutes, depending on the thickness of the salmon.
Cook rice according to package instructions in a pot of boiling water with salt. While rice is cooking, cut broccoli into small florets and steam about 5-7 minutes in a steamer basket. Once broccoli is ready, remove from pot and set aside in a bowl with a lid to keep warm.
Once the salmon is ready, add the additional 2 tbsp. of marinade to the salmon before serving.
Serve with steamed broccoli and white rice. Add a knob of unsalted butter to broccoli, if desired. Top with more flaky sea salt and flat leaf parsley.
SERVES: 8 TOTAL TIME: 75min
- 1 egg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 medium ripe bananas, mashed
- 1/2 cup Hellmann's® Real Mayonnaise
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup chopped toasted walnuts
- 100 grams semi sweet chocolate chips
- 1 ripe banana, cut in half lengthwise
Preheat oven to 350°. Grease and line a 9x5 loaf pan with parchment paper.
Whisk egg, sugars, bananas, Hellmann's® Real Mayonnaise and vanilla in large bowl until blended; set aside.
Combine flour, baking powder and salt in medium bowl. Fold into banana mixture until combined. Toss walnuts and chocolate chips into 1 tbsp of flour. Add directly in the mixture and mix until just combined. Transfer to prepared pan and smooth top. Add more chocolate chips if desired and place 2 halves of ripe banana on top before putting into oven.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes, then remove from pan and cool completely.
Cut into slices and enjoy as is or toasted with some butter!
SERVES: 12 TOTAL TIME: 30min
Add all ingredients for the olive sauce in a food processor. Pulse until thick and creamy.
If you are frying, heat the oil in a Dutch oven or large pot until it reaches 250F.
Dip the mozzarella sticks in the flour, then the eggs and the panko.
Fry the mozzarella sticks about 3 to 4 minutes until golden brown or bake at 400F in the air fryer for 8 minutes with oil spray.
Place a sheet of parchment paper on a wooden board and serve the sauce in a large and shallow bowl. Arrange the burgers, chicken wings and mozzarella sticks all around the sauce bowl. Put a few spoons in the sauce and enjoy!