Ever think, “Nothing sounds good to eat” or “I have no clue what to make for dinner”? Yeah, me too. All. The. Time. I don’t know how this is even possible considering I’m surrounded by food — my office is in a KITCHEN. I blog about FOOD. I’m a dietitian, for goodness sake! Food is a part of every facet of my life and sometimes I just go…blank.
When McCormick introduced me to FlavorPrint, their unique recipe generator that suggests recipes based on your flavor preferences (fondly referred to as your “flavor fingerprint” — one of a kind, you are!), I was stoked. In less than two minutes, you can find your unique FlavorPrint by answering a series of questions about your flavor preferences…it’s that simple. TWO MINUTES –> recipe ideas you’ll love. That’s all there is to it.
As Mr. Prevention and I were chowing down on these Spicy Chicken Quesadillas Sunday night, he happened to ask where I found the recipe. “It’s funny you ask…” I said, as I went on to explain McCormick’s FlavorPrint recipe generator. Even *he* had to admit, “That’s pretty cool.”
To get started, first, make an account on the FlavorPoint website. This takes about 0.8 seconds. Super simple. 1-2-3, done.
Answer some questions (done in under 2 minutes!) and voila, you’ve got your custom FlavorPrint! For me, this was: coffee/chocolatey, tomatoey, and cheesy…none of which are a shocker – nom, nom, nom. The more specific you are with your likes and dislikes, the better the likelihood FlavorPrint will find *the* best recipes for you.
Then, recipe suggestions (many of them) based on your FlavorPrint (with a percentage telling you how well they match your FlavorPrint) will generate. Um, cool beans.
I chose a recipe that featured chili powder:
Theirs may look better than mine, but hey…the flavor was fantastic. In fact, we’re serving them in the hospital cafeteria next week. Yep, that good.
- 2 cups cooked chicken, chopped
- 1½ cups part-skim (2%) cheddar cheese, shredded
- 1 cup tomato, chopped
- 2 green onions, finely chopped
- 1½ tsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic salt
- ½ tsp dried oregano
- 5 (8 inch) whole wheat tortillas
- Combine the chopped chicken, cheese, tomato, green onion, chili powder, cumin, garlic salt, and oregano; mix well.
- Preheat an electric griddle to 350 F or heat a large, nonstick pan over medium-low heat; mist with cooking spray.
- Place the tortilla on the hot griddle or in the hot pan and cover ½ of the tortilla surface with the chicken mixture; fold the other half over the top and gently press down with the back of a spatula. Cook quesadilla 3-4 minutes or until golden brown and carefully flip; cook an additional 2-3 minutes to warm through.
So, off you go to create your FlavorPrint profile to generate recipes perfectly suited for YOU. Enjoy and you’re welcome in advance 😉
Disclaimer: I was compensated for this post as a contribution to the 2014 McCormick Health & Wellness Blogger Program. All opinions are my own.