The Crazy Suburban Mom: Hellmann's Summer Giveaway

Sunday, July 29, 2012

Hellmann's Summer Giveaway

If you're looking for a new way to keep chicken moist and juicy (and who isn't?) I've got a suggestion...
 Hellman's Mayonnaise!   I brush it on chicken then crumble on a few herbs,  grated cheese, bread crumbs - what ever I have in my pantry -  and bake away!  Hellmann's Mayonnaise coats the chicken, helps any coating adhere and your chicken will stay moist and juicy.

I've been doing this for years so when I was asked to try the new Hellmann's with olive oil I was very happy to try it... and it's very, very good; as delicious as the regular version but creamier somehow.  

The new recipe for Hellmann’s® mayonnaise dressing with Olive Oil combines the creamy, rich taste families love from Hellmann’s® with the delicious goodness of olive oil.

     Hellmann’s® has fine-tuned its olive oil mayonnaise recipe to include 50 percent more olive oil    Hellmann’s® mayonnaise dressing with olive oil is made with high-quality ingredients like olive oil, cage-free eggs, and vinegar      Visit for summer recipes and more information on creamy, delicious Hellmann’s® mayonnaise dressing with Olive Oil. 

Here's a recipe ideas to get you started!


4 servings
Prep Time: 15 minutes     Cook Time: 20 minutes    

1/3 cup Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil
3 Tbsp. grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. plain dry bread crumbs
1 Tbsp. Italian seasoning
2 medium tomatoes, seeded and chopped
1/4 cup chopped red onion
1/4 cup Wish-Bone® Robusto Italian Dressing or Wish-Bone® Italian Dressing

  •  Preheat oven to 425°.
  •  Combine Hellmann's® or Best Foods® Mayonnaise Dressing with Extra Virgin Olive Oil with cheese in medium bowl. 
  • Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs and Italian seasoning.
  •   Bake 20 minutes or until chicken is thoroughly cooked.
  •   Meanwhile, combine remaining ingredients in medium bowl.
  •    To serve, evenly top chicken with bruschetta mixture.

This next recipe is my go-to party dip.   I make it for every get together and people always ask, Are you making your dip?   It's not my dip, it's on the back of every  Knorr® Vegetable recipe mix package.   I first posted about it years ago!  If you haven't ever tried it you're missing the best and easiest party recipe ever.


1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 package Knorr® Vegetable recipe mix
1 package (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
1 container (16 oz.) sour cream

Combine all ingredients. Chill 2 hours.
Substitution: Try using 1 container (16 oz.) nonfat plain Greek yogurt instead of sour cream.
Also terrific with Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise or Hellmann's® or Best Foods® Light Mayonnaise.

I also use Hellmann's  for my favorite egg salad recipe and it's the best egg salad ever, definitely try this one.


For a dozen hard boiled eggs, mix in a bowl:

1/4 cup minced sweet onion
1/4 cup minced celery (I use the tender inner stalks)
1/2 cup of mayonnaise
Juice from half a lemon
an 1/8 to 1/4 teaspoon of Coleman's Dry Mustard, to taste.
a teaspoon of salt
a few grindS of pepper

Chop hard boiled eggs into small pieces.  I do them on an egg slicer (across and then down so I end up with little squares of egg).  You want some texture, not an eggy paste.  

Mix the chopped egg with with mayonnaise mixture.


Refrigerate an hour, or overnight, if possible to chill and to let flavors blend.

Serve on sandwiches as is or add  whatever  toppings you like;  lettuce, tomato, and crispy bacon with egg salad, on toast, is simply devine!

 *If you've never added lemon juice to egg salad before, it adds a bright, freshness that's unbeatable.*

Would you like to try Hellmann's Olive Oil Mayonnaise too?  They are sponsoring a giveaway on my blog for a great summer package like I got!

Leave a comment on this post telling my your favorite mayo recipe... Or dip recipe... or just say HI!  

You can also enter by or Tweeting this:  "  New  Olive Oil mayonnaise combines a creamy, rich taste with the goodness of olive oil "

You can enter both ways once a day until Saturday August 4, 2012 at 9pm eastern time.  US only.

*All items in the giveaway were sent to me*


Shabby Vintage Junk 7/29/12, 5:19 PM  

If we had a Walmart down here I'd pop in & get me some....Those recipes have me DROOLING....!!!!

Hope your weekend was relaxing Tracy....!!

Tamarah :o)

Josh 7/29/12, 6:12 PM  

I started making my own mayonnaise a few years ago and never looked back. It's easy and tastes delicious! Take a room temperature egg yolk, put in a bowl with a dab of dijon mustard, a splash of champagne vinegar, and pepper, whisk it up, add oil (I use only extra virgin olive oil usually, but you can use other kinds if you want a more subtle flavor) a drop at a time while whisking away, once it is emulsified nicely you can add oil in a small stream while continuing whisking. When it's all done, whisk in juice of half a lemon. Then toss it with chicken or spread it on a sandwich or serve it with boiled lobster or whatever you want. It's yummy!

Lenore Webb 7/31/12, 9:09 AM  

Zucchini Bacon Fritters with Basil-Mayo Dipping Sauce

For basil mayo:

1 cup chopped fresh basil
1 cup Hellmanns mayonnaise
2 tablespoons water
1 teaspoon fresh lemon juice

Make basil mayonnaise:
Purée basil with Hellmanns mayonnaise, water, and lemon juice in a blender. Transfer to a small bowl and chill until ready to use.

For fritters:

About 4 cups coconut oil for frying
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon pepper
3 medium zucchini, chopped
1/2 fresh jalapeño, stemmed and minced (including seeds if you want more heat)
1 large egg, lightly beaten
3/4 cup whole milk
6 slices crisp-cooked bacon, finely chopped

Make fritters:
Preheat oven to 200°F.

Heat about 3 inches of oil to 350°F in a deep pot over medium-high heat.

Meanwhile, whisk together flour, baking powder, pepper, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir together zucchini, jalapeño, and a pinch of salt in another bowl. Add egg, milk, and bacon to zucchini mixture and toss to coat zucchini. Stir in flour mixture until incorporated.

Fry small spoonfuls of batter in batches of about 10, turning occasionally, until golden-brown all over, 3 to 4 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 350°F between batches.

Serve fritters with basil mayo.

Lenore Webb 7/31/12, 9:11 AM for my tweet

Manda 8/4/12, 9:42 PM  

Lover the giveaway!

shankyouverymuch11 at yahoo dot com

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