(Family Features) When it comes to entertaining, it’s not always about three-course meals or hours upon hours of preparation. Sometimes, the best hosts look toward simple snacks and small plates to please guests with an array of palates.
Herbs, onions, artichokes and olives create a medley of flavors atop this savory flatbread that makes it easy to give guests a fresh bite without spending too much time in the kitchen. Or you can enjoy a berry and beet chutney as a topping for crostini that is spread with goat or cream cheese, or topped with a thin slice of Gouda or a runny slice of Brie. It’s also a welcome addition to an open-face sandwich.
The secret is using convenient ingredients like Aunt Nellie’s Harvard Beets and Holland-Style Onions that contribute great flavors to recipes and also help streamline preparation as guests settle in for an evening of fun and relaxation.
Explore more ideas to make your entertaining skills shine at AuntNellies.com.
Herbed Mediterranean Flatbread
Prep time: 15 minutes
Cook time: 10-12 minutes
- 1 jar (16 ounces) Aunt Nellie's Holland-Style Onions
- 1 jar (7 1/2 ounces) quartered, marinated artichoke hearts
- 1/4 cup finely chopped red bell pepper
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped or sliced Kalamata olives
- 1/4 teaspoon crushed red pepper flakes
- coarsely ground black pepper
- 2 tablespoons shredded Parmesan cheese, divided
- 2 teaspoons olive oil
- 1/2 teaspoon dried thyme leaves, crushed
- 1 clove garlic, minced
- 2 whole-grain round or square flatbreads (about 6-7 inches diameter)
- fresh basil (optional)
- Heat oven to 400° F. Drain onions. Pat dry. Discard liquid. Drain artichokes well. Discard liquid.
- Press onions with spatula to crush lightly. Pat dry again. Place in large bowl. Coarsely chop artichokes. Add to bowl with onions. Stir in bell pepper, parsley, olives, red pepper flakes, black pepper and 1 tablespoon Parmesan cheese; set aside.
- In small bowl, stir together olive oil, thyme and garlic. Brush over one side of flatbreads. Place on baking sheet; bake 2 minutes. Remove from oven.
- Top each flatbread with onion mixture. Sprinkle with remaining Parmesan cheese. Return to oven. Bake 8-10 minutes, or until heated through and flatbread is crisp.
- Cut each flatbread in half. Sprinkle with fresh basil, if desired.
Beet and Berry Chutney
Prep time: 20 minutes
- 1/2 cup orange marmalade
- 1 jar (15 1/2 ounces) Aunt Nellie’s Harvard Beets, not drained
- 1/4-1/2 teaspoon crushed red pepper flakes
- 1 tablespoon finely chopped candied ginger (optional)
- 1 1/2 cups berries (fresh or frozen unsweetened cranberries, blueberries, raspberries or strawberries, cut in half or quartered, if large)
- In medium saucepan over medium heat, stir marmalade until melted. Stir in beets and red pepper. Cook 3-5 minutes until liquid is reduced by about half, stirring frequently. Add ginger, if desired.
- If using only cranberries, add to pan with beet mixture and cook until they just begin to pop. If also using other berries, add to beet-cranberry mixture; stir and heat through. If using only blueberries, raspberries or strawberries, add to beet mixture after reducing liquid. Stir and heat through.
- Remove pan from heat; cool to room temperature before serving.
Note: Chutney can also be served chilled. Store, covered, in a refrigerator up to 1 week.
Source: Aunt Nellie’s
(Family Features) One of the secrets to ordering less takeout and serving more nutritious homemade meals may be as simple as keeping a well-stocked pantry of canned foods. By cooking with canned foods, you can cut down prep time, meaning less time in the kitchen and more time with family.
Canned fruits, vegetables, proteins and soups can help you get through the week with creative meals you can feel good about serving your family like Panzanella Salad and Slow Cooker Coconut Curry Chili. In addition, according to a study published in “Nutrients,” kids and adults who use six or more canned foods per week are more likely to have diets higher in 17 essential nutrients, including potassium, calcium and fiber.
Canned foods can also help reduce the amount of perishable fruits and vegetables purchased then thrown away. how many times you’ve opened the fridge only to find the fresh produce you purchased only days ago has already spoiled. Because fresh fruits and vegetables are harvested at the peak of ripeness and canned within four hours, sealing in their nutrition and flavor, your family can have access to seasonal, ready-to-use fruits and vegetables year-round. Simply reach in your pantry – or your “cantry” – and get cooking.
For more information about the benefits of cooking with canned foods and to find more flavorful recipes, visit CansGetYouCooking.com.
Prep time: 10 minutes
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh black pepper
- 1 pound day-old Italian bread, cut into 1/2-inch cubes
- 8 ounces romaine lettuce, chopped
- 2 cans (10 ounces each) tomato wedges
- 1 can (15 1/2 ounces) garbanzo beans
- 1 can (14 1/2 ounces) artichoke hearts
- 1 can (3.8 ounces) olives
- 1 can (1 1/2 ounces) sliced radishes
- To make dressing: In small bowl, stir together olive oil, white wine vinegar, salt and pepper. Set aside.
- To assemble salad: In large bowl, toss bread cubes, lettuce, tomato wedges, beans, artichoke hearts, olives and radishes; drizzle with dressing.
Prep time: 10 minutes
Cook time: 4-8 hours
- Nonstick cooking spray
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cans (12 1/2 ounces each) white premium chunk chicken breast, drained
- 1 can (14 1/2 ounces) diced tomatoes with green chilies, drained
- 3 tablespoons red curry paste, plus additional, to taste
- 1/4 cup all-natural peanut butter
- 1 tablespoon brown sugar
- 1/2 teaspoon ground ginger
- 1 can (13 1/2 ounces) coconut milk
- 1 tablespoon fish sauce
- 3 tablespoons soy sauce
- 1 can (15 1/2 ounces) chickpeas, drained
- 1 can (14 1/2 ounces) whole potatoes, drained and cubed
- 1 can (14 1/2 ounces) sliced carrots, drained
- 3 tablespoons lime juice, plus additional, to taste
- salt, to taste
- brown rice, cooked according to package instructions (optional)
- cilantro, for garnish
- salted peanuts, for garnish
- Grease slow cooker with nonstick cooking spray. Add onion, garlic, chicken, tomatoes, red curry paste, peanut butter, brown sugar, ginger, coconut milk, fish sauce and soy sauce to slow cooker. Stir to combine. Cover and cook on high 4 hours or low 8 hours.
- Uncover and stir in chickpeas, potatoes, carrots and lime juice. Taste and add lime juice and salt, to taste, if necessary.
- Serve on top of brown rice, if desired, and garnish with cilantro and peanuts.
Source: Can Manufacturers Institute
(Family Features) Although you may share a passion for a favorite sports team, not everyone has the same taste when it comes to the tailgating menu. Enter these seven dips: from a yogurt turmeric dip to spicy buffalo chicken dip, you’re sure to please nearly every game-day guest.
There won’t be any trash talk when it comes to this dip. It’s the ultimate ooey, gooey, cheesy dish that’s sure to be all the rage at game-day parties and social gatherings.
Games and wings go hand-in-hand, but you can keep hands mess-free with this alternative that combines all the flavors of savory Buffalo chicken wings in a warm, creamy dip.
Think outside the box this season with a dip that is the perfect blend of salty and sweet. Bacon, Georgia peaches, sweet onions and a brown sugar bourbon marinade are complemented by pecans for a nutty, crunchy finish.
Low-fat yogurt and milk blend with golden turmeric and cinnamon for a tangy dip just waiting for crispy dippers like pita chips and veggies.
Move over cheesy, chili dips – the tangy sweetness of orange juice, carrots and honey make for a simple dip you can feel good about devouring.
Warm up with this crowd-pleasing dip made with fresh spinach, artichoke hearts, cream cheese and Parmesan.
Simply mix together a can of black beans, chopped tomatoes and spices like chili powder and cumin for an easy dip to throw together for last-minute guests.