(Family Features) Warm weather is here, and there is no better time for a picnic at your local park or beach. Quick and simple recipes are the way to go, but the typical bologna sandwich doesn't always stimulate the taste buds. This season, experiment with new recipes and flavors, and make your casual alfresco dining experience extra special.
By adding a few key ingredients to seasonal favorites, you have the power to transform everyday recipes into delicious dishes the whole family will enjoy. Here are some great examples on how to plus up an otherwise run of the mill picnic.
For a twist on the classic barbecue chicken, opt for a Grilled Herbed Chicken, seasoned with Grey Poupon Dijon mustard and Italian spices. But, don't let those leftovers go to waste. The chicken can be refrigerated for up to two days and made into a quick-and-easy Caesar salad with the addition of romaine lettuce, Caesar dressing and grated Parmesan cheese.
Instead of ordinary potato salad, try the Butter Bean Salad on for size. Chock full of ham, butter beans, sun-dried tomatoes and red onions, this recipe adds a touch of mustard and cilantro to really titillate your taste buds and give you a side dish full of flavor.
Finally, kick your lunch up a notch and enjoy a Cheddar, Bacon and Pear Sandwich, made with Harvest Coarse Ground Mustard. Whole mustard seeds paired with fresh ingredients create a crisp, robust flavor. Perfect for the family on the go, this gourmet goodie can be prepared in only five minutes.
For more ideas on how to spice up your picnic, visit www.greypoupon.com.
Picnic Food Safety
- Cool It: Store perishable foods in plenty of coolers with ice or frozen gel packs. Keep the food at 40°F. A full cooler stays colder longer than a partially filled one. Carry the cooler inside the air-conditioned car, and keep it in the shade when you reach your destination. Use separate coolers for drinks so the food container won't be opened and closed.
- Two Hour Rule: Don't leave perishable food out for more than two hours. (Cold foods should not sit out for more than one hour.) Any leftovers that have been sitting out longer than that should be discarded.
- Proper Prepping: Wash hands before preparing food, and make sure storage containers are clean. Cooked foods need to be properly cooled - spread the food out in as many pans as needed so that it is no more than two inches deep. This allows it to cool faster, reducing the chances of bacteria growing.
Cheddar, Bacon & Pear Sandwich
Makes 1 serving
- 2 slices fully cooked bacon
- 2 slices French bread
- 1 teaspoon Grey Poupon Harvest Coarse Ground Mustard
- 1 slice (1 ounce) sharp cheddar cheese
- 1/4 of a medium pear, thinly sliced
- Heat bacon as directed on package.
- Spread bread slices with mustard. Top 1 of the bread slices with cheese, pears and bacon.
- Cover with remaining bread slice.
Grilled Herbed Chicken
Makes 6 servings
- 2 tablespoons Grey Poupon Dijon Mustard
- 2 tablespoons water
- 1 envelope Good Seasons Italian Dressing Mix
- 6 boneless skinless chicken breast halves (2 pounds)
- Heat grill to medium heat.
- Combine mustard, water and dressing mix in shallow dish. Add chicken; turn over to evenly coat both sides.
- Grill chicken 6 to 8 minutes on each side or until done (165°F).
Butter Bean Salad
Makes 8 servings
- 1/4 cup Grey Poupon Hearty Spicy Brown Mustard
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 can (15 ounces) butter beans, drained
- 1 red pepper, chopped
- 1/2 cup chopped red onions
- 1/3 cup chopped sun-dried tomatoes
- 1 6-ounce package boiled ham, chopped
- 2 tablespoons chopped cilantro
- Mix mustard, oil and lemon juice until well blended; set aside.
- Combine remaining ingredients in large bowl. Add mustard mixture; toss to coat. Cover.
- Refrigerate at least 1 hour before serving.
Makes 1 serving
Wash down your meal with a twist on the classic summertime libation, Spiced Lemonade. This surprisingly refreshing treat, bursting with fruit flavors, is made with lemonade, gin and Dijon mustard. Top with mint, the perfect finishing touch for a warm-weather cocktail.
- 1 teaspoon Grey Poupon Dijon
- 1/2 cup lemonade
- 1/2 cup spiced gin
- 1 slice each: lemon, lime and orange
- 1 slice cucumber
- 1 sprig fresh mint
- Mix mustard, lemonade and gin. Serve over ice cubes in tall glass.
- Add fruit and cucumber slices.
- Top with mint.
Source: Grey Poupon
Your guests won’t be able to have just one of these sweet and savory poppers. With a touch of heat from the cayenne pepper, and sweetness from brown sugar, you’re almost sure to watch them quickly disappear.
For more recipes, visit culinary.net.
Watch video to see how to make this delicious recipe!
Bacon-Wrapped Jalapeno Poppers
Prep time: 30 minutes
Cook time: 30 minutes
- 2 packages Bob Evans Thick Sliced Hardwood Smoked Bacon, slices cut in half
- 1 package Bob Evans White Cheddar Mashed Potatoes
- 1 package garlic herb cheese spread
- 20 jalapeno peppers, halved, seeded with membranes removed
- 1/4 cup brown sugar
- 1 teaspoon ground cayenne pepper
- Heat oven to 400° F. Set bacon out to thaw to room temperature so it is pliable.
- In mixing bowl, use rubber spatula to combine mashed potatoes and garlic herb cheese. Stir until incorporated. Spread 1 teaspoon mashed potato mixture in each jalapeno half; level each with butter knife or spatula.
- Wrap each jalapeno with bacon; use three half slices for large jalapenos or two halves for smaller sizes. Be sure bacon is wrapped sealing in mashed potato mixture tightly.
- In small mixing bowl, combine brown sugar and cayenne pepper. Generously sprinkle over bacon and pat gently to make it stick.
- Line cookie sheet with piece of parchment paper so sugar does not burn to pan. Bake until bacon reaches desired crispiness, around 25-35 minutes.
- Let peppers cool slightly before serving, about 5 minutes.
Recipe courtesy of Bob Evans.
(Family Features) Quick, effortless recipes are the cornerstone of making hassle-free meals and snacks that work for active families. Adding simplicity to your kitchen repertoire can make it a little easier on everyone, creating more quality time spent around the table and less time in the kitchen.
Whether you’re meal prepping the kids’ school lunches for the week or whipping up a last minute snack, one kitchen staple to consider picking up on your next grocery run is Eckrich deli meats.
As a make-ahead meal that can be sent with your kids (or yourself) for lunch, these Ham and Turkey Roll-ups take just a few minutes of rolling together some family-favorite tastes. Using simple recipes with Oven Roasted Turkey Breast and Black Forest Ham as the main ingredients allows you to spend less time in the kitchen and more time enjoying life’s little moments with loved ones.
While creating make-ahead lunches can come in handy, arguably just as important is the meal that gets the day started: breakfast. Saving time in the morning, especially on busy weekdays, can be a lifesaver for families who value spending time together.
One solution can be these Deli Ham Breakfast All Day Tacos, featuring the consistent quality of perfectly seasoned Eckrich Deli Ham Off the Bone. A handful of ingredients and a pan are all you need to create a handheld breakfast for everyone in the family.
Find more fast, flavorful meals the entire family can enjoy at eckrich.com .
Ham and Turkey Roll-ups
Cook time: 10 minutes
- 4 ounces Eckrich Deli Oven Roasted Turkey Breast
- 4 ounces Eckrich Deli Black Forest Ham
- lettuce leaves
- 2 tablespoons chunky guacamole
- 1/4 cup cucumbers, chopped
- 1 tablespoon shredded cheddar cheese
- 2 slices bacon, cooked and chopped
- Layer turkey and ham slices. Layer lettuce, guacamole, cucumber, cheese and bacon crumbles. Roll meat and insert toothpick to hold. Include additional toppings, as desired.
Deli Ham Breakfast All Day Tacos
Cook time: 20 minutes
- 8 soft corn tortillas
- 1 cup Eckrich Deli Ham Off the Bone, cubed
- handful green bell peppers, chopped
- handful red bell peppers, chopped
- 8 eggs
- 2 tablespoons milk
- pinch salt
- pinch pepper
- 1/2 cup shredded cheddar cheese
- sour cream (optional)
- cilantro (optional)
- salsa (optional)
- In pan over low heat, warm tortillas, flipping after 15 seconds. Remove. Increase heat to medium; add oil and warm ham; set aside.
- In same pan, saute peppers. Add eggs, milk, salt and pepper until eggs are cooked. Add cheese and ham.
- Spoon mixture onto tortillas. Top with sour cream, cilantro and salsa, if desired.
(Family Features) As summer comes to an end and the reality of back-to-school season sets in, it can be challenging to get organized and jump back into your day-to-day routine. But even as things get hectic, it's still possible to create delicious dishes that leave you plenty of time to savor meals together as a family using a few simple tips and tricks.
Whether the weeknight dinner rush puts you in a panic or you're simply looking to spice up the same old lunchbox staples, these three steps will make it easy to assemble quick, flavorful dishes ideal for the busy back-to-school season.
1. Plan a weekly menu and shop accordingly so you can avoid scrounging to piece together a meal from the odds and ends in the pantry on a night when you're already pressed for time. Meal planning eliminates all of the guesswork, so your family can enjoy healthy, home-cooked meals while also saving time, money and stress.
2. Rely on a versatile, easy meal-helper that lends itself to a variety of preparations, such as Smithfield Marinated Fresh Pork. Packed with protein and already seasoned with juicy, delicious flavor, it's the perfect base for any weeknight meal. For a hassle-free dinner, try Pork with Balsamic Glaze and Rosemary, which is ready in just 30 minutes from start to finish - less time than it takes the kids to finish their homework.
3. Opt for simple, flavorful dishes that don't require a ton of ingredients or multiple sides. A zesty take on a traditional favorite, this South of the Border Pizza is convenient, kid-friendly and a great way to banish lunchtime boredom. Use this recipe as a starting point then experiment with more toppings to create your own unique family recipe.
Find more family friendly and time-saving recipe ideas at Smithfield.com.
Pork with Balsamic Glaze and Rosemary
Prep time: 5 minutes
Cook time: 25 minutes
- 1 tablespoon olive oil
- 1 Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet, cut into 3/4- to 1-inch thick chops
- 1/4 cup prepared balsamic vinegar glaze
- 1 teaspoon chopped fresh rosemary
- In large, nonstick skillet, heat half the oil over medium heat.
- Working in two batches, cook pork chops 4-5 minutes on each side until internal temperature reaches 150 F. Remove pork from skillet and place on rimmed serving platter; cover to keep warm. Repeat with remaining oil and pork chops.
- Serve pork chops drizzled with balsamic glaze and sprinkled with rosemary.
South of the Border Pizza
Prep time: 5 minutes
Cook time: 15 minutes
- 2 French bread sandwich rolls, halved
- 8 tablespoons refried black beans
- 8 tablespoons (2 ounces) Smithfield Anytime Favorites Hickory Smoked Diced Ham
- 8 slices pepper jack cheese
- 4 tablespoons picante sauce
- 4 tablespoons low-fat sour cream
- Heat oven to 375 F.
- Place four French bread halves on ungreased sheet pan. Spread 2 tablespoons beans evenly over each bread half.
- Top each half with 2 tablespoons ham and two cheese slices.
- Bake 8-10 minutes, or until cheese is melted and lightly browned.
- Remove from oven; top each pizza with 1 tablespoon picante sauce and 1 tablespoon sour cream.
(Family Features) Deviled eggs, also known as stuffed eggs, first appeared in American cookbooks in the mid-19th century, but the origin can be traced back to ancient Rome where eggs were boiled and seasoned with spicy sauces, according to the History Channel. Today, deviled eggs are a staple during Easter, and according to the American Egg Board, more than 100 million dozen eggs were sold last year during the week of Easter alone.
The “classic” deviled egg includes a mixture of mustard and mayonnaise, sprinkled with paprika. However, chefs and home cooks alike are experimenting with various flavor twists, including ingredients like seeds, bacon, hot sauce, avocado, pickles, dill, crab meat and more.
Celebrate this classic Easter recipe along with five new flavor variations from the experts at McCormick and French’s. For more deviled egg recipes and Easter inspiration, visit McCormick.com and Frenchs.com.
- Easy Deviled Eggs – Crush this traditional recipe using French’s Classic Yellow Mustard and garlic powder for a tangy-sweet flavor and silky-smooth texture. Top with paprika and enjoy.
- Smoky Deviled Eggs – What could be better than deviled eggs with crumbled bacon? How about adding in smoked paprika for another layer of smokiness and a little color. Now that’s the perfect appetizer for Easter brunch.
- Fiery Deviled Eggs – Kick it up a notch by adding Frank’s RedHot to these deviled eggs. It’ll add a tangy kick to the classic that can please any crowd.
- Avocado Deviled Eggs – Switch up the norm and add chopped avocado, Greek yogurt, yellow mustard and crispy fried onions to create this flavorful deviled egg. Top with some cilantro for a pop of color.
- Mediterranean Deviled Eggs – Getting their inspiration from the flavors of the Mediterranean, this deviled egg features Parmesan cheese, herbs like oregano and basil and a bright garnish of diced tomatoes.
- French’s Party Deviled Eggs– This egg is made for a party. Swap out the mayo with sour cream and add Dijon mustard for richness. Then top with a crispy onion crunch to leave guests wanting more. Don’t forget to sprinkle with paprika.
(Family Features) You probably don't know it, but you may have the secret ingredients for an exceptional Easter dinner in your pantry right now. The holidays are a perfect opportunity to sprinkle creativity into special meals by using staples like pancake mix, syrup and instant mashed potatoes in unexpected ways to craft new and delicious dishes the whole family will love.
Here are ways to use up what you already have to make a complete Easter menu, including savory Bacon and Cheese Appetizer Bites, Spinach Salad with Warm Maple Dijon Vinaigrette, Maple Glazed Pork Tenderloin, and a sweet Spiced Mocha Fudge Cake. You'll create an Easter meal worth celebrating and make your hungry family a happy one.
For more creative recipes and tips, visit www.hungryjack.com.
Spiced Mocha Fudge Cake
Makes: 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour
- Crisco Original No-Stick Cooking Spray
- 4 (1-ounce) squares unsweetened baking chocolate
- 3 tablespoons butter
- 1cup hot brewed Folgers Classic Roast® Coffee
- 2/3 cup Hungry Jack Instant Mashed Potato Flakes
- 1 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper (optional)
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs, separated
- 1/2 cup Pillsbury BEST® All Purpose Flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Powdered sugar
SPICED WHIPPED CREAM:
- 1/2 pint whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- HEAT oven to 350°F. Line bottom of a 9-inch springform pan with parchment paper. Coat paper with no-stick cooking spray. Place chocolate and butter in medium microwave-safe bowl. Microwave on HIGH power 45 to 60 seconds or until chocolate is melted and smooth when stirred.
- COMBINE coffee, potato flakes, cinnamon and cayenne in large mixing bowl, stirring until moistened. Blend in sugar and vanilla. Blend in chocolate mixture and egg yolks. Stir together flour, baking powder and salt. Gradually blend into chocolate mixture.
- BEAT egg whites on medium speed of electric mixer until stiff. Add to chocolate mixture and blend on low speed until completely blended, scraping sides and bottom of bowl frequently. Pour batter into prepared pan. Bake 55 to 60 minutes or until set in center. Cool completely in pan on wire rack. Remove from pan. Sprinkle liberally with powdered sugar.
- COMBINE whipping cream, powdered sugar, cinnamon and vanilla in medium mixing bowl. Beat on medium speed of electric mixer until stiff. Serve with cake.
Maple Glazed Pork Tenderloin
Makes: 4 servings
Prep Time: 7 minutes
Cook Time: 12 minutes
- 1 teaspoon dried thyme leaves, crushed
- 1 teaspoon dried marjoram leaves, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 pound pork tenderloin, cut into 1/2-inch slices
- 1 tablespoon butter
- 2 tablespoons Hungry Jack Original Regular Syrup
- COMBINE thyme, marjoram, salt, onion powder and garlic powder in large resealable food storage bag. Seal bag and shake well. Add pork slices. Seal bag. Shake to coat.
- MELT butter in large nonstick skillet over medium-high heat. Add pork mixture. Cook and stir 8 to 10 minutes or until pork is browned and no longer pink in center. Add syrup. Cook and stir until pork is glazed.
Spinach Salad with Warm Maple Dijon Vinaigrette
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 1 minute
- 1/4 cup Hungry Jack Original Syrup
- 3 tablespoons cider vinegar
- 4 teaspoons Dijon mustard
- 1 teaspoon fresh thyme leaves, minced, or 1/2 teaspoon dried thyme leaves
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup Crisco 100% Extra Virgin Olive Oil
- 1 (6-ounce) bag fresh baby spinach leaves
- 1 small unpeeled red apple, cored and thinly sliced
- 1/2 cup crumbled blue cheese
- 2 tablespoons crumbled cooked bacon or real bacon bits
- WHISK together syrup, vinegar, mustard, thyme, garlic, salt and pepper in a medium microwave-safe bowl until well blended. Gradually whisk in oil, stirring until thickened.
- COMBINE spinach, apple, cheese and bacon in a large bowl. Just before serving, microwave vinaigrette on HIGH for 30 to 45 seconds or until warm. Drizzle salad with desired amount of vinaigrette; toss salad and serve immediately.
Bacon and Cheese Appetizer Bites
Makes: 24 appetizers
Prep Time: 5 minutes
Cook Time: 10 minutes
- Crisco® Original No-Stick Cooking Spray
- 1/2 cup sour cream
- 1 tablespoon water
- 1 cup Hungry Jack Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
- 1/2 cup (2 ounces) shredded cheddar cheese
- 1/4 cup bacon, cooked and crumbled
- 2 tablespoons butter, melted
- HEAT oven to 400°F. Spray cookie sheet with no-stick cooking spray.
- MIX sour cream and water in medium bowl until well combined. Add pancake mix, cheese and bacon pieces. Stir just until dry ingredients are moistened. Drop by rounded teaspoons onto prepared cookie sheet.
- BAKE 10 to 12 minutes or until lightly browned. Brush with melted butter, sprinkle with paprika. Serve warm.
(c)/® The J.M. Smucker Company. Folgers Classic Roast is a trademark of The Folgers Coffee Company. Pillsbury BEST is a trademark of The Pillsbury Company, LLC, used under license.
Source: Hungry Jack
(Family Features) The to-do list for holiday hosts seems to be a never-ending one, starting with planning, guest lists and preparation then ending with goodbyes and cleanup. The hours of work that go into a festive get-together are almost always worth it in the end, and family members surely appreciate the hospitality – especially when it comes to food.
When hosting for the holidays, it can be a challenge to accommodate all of your guests’ favorite tastes while factoring in dietary preferences and restrictions. Building out a balanced menu, like other parts of hosting, starts with devising a thought-out plan.
To help accomplish this task without cooking up personal dishes for everybody in the house, consider these simple tips:
- Request that guests RSVP. Assuming you have a basic understanding of which friends and family members adhere to special diets, knowing exactly who is coming can be a major help before heading to the store.
- Think back to past festivities. Try to remember which dishes were hits at last year’s party, and which ones were hardly touched. Maybe the appetizers that disappeared in a flash will be good ideas to repeat this year.
- Create dishes that fit (almost) everyone. While you can’t control guests’ flavor preferences, it is possible to whip up snack trays, main courses, desserts and more that fit a multitude of dietary restrictions. For example, these Bacon, Baked Brie and Cranberry Holiday Melts feature Crunchmaster Multi-Grain Crackers for a gluten-free, non-GMO, low-sugar, tasty crunch. Because they’re made with wholesome ingredients, these simple snacks are crafted to fit nearly every healthy lifestyle. Plus, if multiple family members adhere to vegetarian lifestyles, you can simply omit the bacon.
- Add “warning” labels. Despite your best efforts, it can be nearly impossible to create foods every single person can enjoy. If you make a dish containing a common allergen, such as peanuts, simply place a card next to the bowl, tray, plate or pan that informs guests of the ingredients included.
For other recipes, coupons, tips and nutritional information, visit crunchmaster.com.
Bacon, Baked Brie and Cranberry Holiday Melts
Prep time: 10 minutes
Cook time: 5 minutes
- 24 Crunchmaster Multi-Grain Crackers, Sea Salt flavor
- 24 small slices Brie cheese
- 1/4 cup prepared cranberry sauce
- 2 slices bacon, cooked and crumbled
- Heat broiler to high and position rack in center of oven. Arrange crackers in single layer on foil-lined baking sheet.
- Top each cracker with slice of Brie, 1/2 teaspoon cranberry sauce and sprinkle of bacon. Broil 1-2 minutes, or until cheese is melted.
Tip: For vegetarian option, substitute chopped hickory-smoked almonds or pecans for bacon.
Nutritional information per serving: 200 calories; 13 g fat; 7 g saturated fat; 45 mg cholesterol; 350 mg sodium; 11 g carbohydrates; 1 g fiber; 4 g sugar; 10 g protein.
(Family Features) The holiday season is full of opportunities to eat, drink and gather around the table with the ones you love. Whether it's a family dinner, office potluck or neighborhood brunch, good food is a cornerstone of nearly every great holiday celebration.
From hosting guests to kids returning home on winter break, the holiday season can require more planning than usual. Ensure you're prepared this year with a savory centerpiece staple like Smithfield Spiral Sliced Ham or a crowd-pleasing favorite like Bacon French Toast Bake, giving you more time to soak in the best parts of the season.
To keep the holiday season fresh and exciting, consider putting a twist on a classic, like adding sausage to a traditional side dish like Sausage and Ciabatta Stuffing. Available as links, patties and rolls, Smithfield's line of Fresh Breakfast Sausage is made using premium, high-quality pork to provide big flavor that can be enjoyed any time of day.
For more recipes and tips that can help make your holiday soiree a breeze, visit Smithfield.com/HolidayHub.
Bacon French Toast Bake
- 1 small loaf challah or brioche bread, cut into 1/2-inch-thick slices
- nonstick cooking spray
- 6 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup grated Gruyere cheese
- 1/3 cup maple syrup
- 1 teaspoon ground cinnamon
- 4 slices Smithfield Bacon, cooked and chopped
- 1/4 cup grated Swiss cheese
- 1/2 cup blackberries
- 1 teaspoon powdered sugar, for dusting
- Leave bread slices out, at room temperature, at least 3 hours, or until slightly stale.
- Generously coat 9-inch baking dish with nonstick cooking spray. Arrange bread, slightly overlapping.
- In large bowl, whisk eggs, heavy cream, milk, Gruyere cheese, maple syrup and cinnamon. Add chopped bacon, saving 2 tablespoons for later. Pour over bread in baking dish. With hands, press down on bread to submerge.
- Cover baking dish with plastic wrap. Refrigerate at least 5 hours, or overnight.
- Heat oven to 375 F. Remove plastic. Sprinkle remaining bacon and Swiss cheese over top of bread mixture.
- Bake 45-50 minutes, or until golden brown and set.
- Top with blackberries and dust with powdered sugar before serving.
Sausage and Ciabatta Stuffing
- 1 large loaf ciabatta bread, cut into 1-inch cubes
- 4 tablespoons unsalted butter, divided
- 1 pound Smithfield Fresh Sausage Roll
- 1 cup carrots, diced
- 1 1/2 cups onion, diced
- 2 cups celery, diced
- 2 cups chicken broth
- 1/3 cup olive oil
- 2 tablespoons chopped parsley, plus additional for garnish
- 2 tablespoons chopped rosemary
- salt, to taste
- freshly ground black pepper, to taste
- Heat oven to 325 F.
- Bake ciabatta bread cubes until lightly toasted, about 15 minutes. Set aside. Increase oven temperature to 375 F.
- In skillet over medium-high heat, melt 1 tablespoon butter.
- Cook sausage, breaking meat into medium pieces, until browned, about 8-10 minutes. Transfer sausage to large bowl; set aside.
- Add remaining butter to skillet; cook carrots, onions and celery until soft, 5-7 minutes, and transfer to bowl with sausage.
- In large bowl, mix bread cubes, chicken broth, olive oil, parsley, rosemary and salt and pepper, to taste. Add vegetable and sausage mixture to bread cubes mixture and combine.
- Spread evenly in greased 9-by-13-inch baking dish. Bake until golden brown and bread is slightly crisp on top, 30-35 minutes.
- Garnish with additional parsley before serving.
Tip: Recipe can be made one day before and refrigerated overnight.
(Family Features) As the fall season begins, kids go back to school and schedules once again book up with activities.
Between work, the carpool line and shuttling kids to extracurriculars, the increase in family commitments often leaves little time in the kitchen or at the dining table. Although the drive-thru is an easy solution, healthier options can be scarce and the cost of takeout piles up. Instead, add some quick family meals to your arsenal.
Southwestern Bean Mexican Pizza made with READ Southwestern Bean Salad is a fun twist on the Italian favorite that pairs perfectly with fruit, carrot sticks or a salad for a complete, family-friendly meal.
For an easy make-ahead option, grab a jar of Aunt Nellie's Beets and make Beef, Beet and Horseradish Wraps. Both recipes can help you have dinner on the table in 30 minutes or less.
Southwestern Bean Mexican Pizza
Prep time: 15 minutes
Cook time: 10 minutes
- 2 cans (15 ounces each) READ Southwestern Bean Salad
- 1 pre-baked pizza crust (10-12-inch diameter)
- 4 slices bacon, cooked crisp and crumbled (about 1/4 cup crumbled)
- 1/2-3/4 cup thin bell pepper strips (1/4-inch thick), any color or combination
- 3/4 cup shredded Mexican cheese blend
- 1/4 cup chopped fresh cilantro
- chopped avocado (optional)
- sour cream (optional)
- Drain bean salads. Place half of beans in bowl of food processor; process until pureed but chunky.
- Spread puree evenly over pizza crust. Spoon remaining drained beans over puree. Sprinkle with bacon, bell pepper and cheese.
- Bake as directed on pizza crust package until heated through and cheese is melted, about 10-12 minutes.
- Sprinkle with chopped cilantro. Serve with avocado and sour cream, if desired.
Nutritional information per serving: 276 calories; 11 g protein; 35 g carbohydrates; 10 g fat; 648 mg sodium; 14 mg cholesterol; 5 g dietary fiber; 11 mg iron; .02 mg thiamin; 575 IU vitamin A; 7 mg vitamin C.
Beef, Beet and Horseradish Wraps
Prep time: 30 minutes
- 1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets
- 1/2 cup shredded carrots
- 1 tablespoon prepared horseradish
- 1/2 cup spreadable cheese (such as goat cheese or herb soft cheese)
- 2 large soft flour tortillas (about 10-12-inch diameter)
- 10 green onions (green parts only)
- 10 thin slices deli roast beef
- Drain beets; chop. Discard beet liquid. In medium bowl, combine beets, carrots and horseradish.
- Spread 1/4 cup cheese evenly over each tortilla, leaving 1-inch border. Arrange five green onions (do not chop) on each; press lightly into cheese. Place five slices roast beef on each tortilla to cover green onions then sprinkle beet mixture evenly over beef.
- Roll up tortillas in parallel direction of green onions. Wrap each roll tightly in plastic wrap. Refrigerate up to 4 hours.
- To serve, remove plastic wrap; cut each tortilla into two pieces.
Substitution: If horseradish is too pungent, omit or replace with diced jarred roasted red peppers or Dijon mustard.
Nutrition information per serving: 300 calories; 17 g protein; 34 g carbohydrates; 10 g fat; 520 mg sodium; 35 mg cholesterol; 2 g fiber; 3.18 mg iron; .26 mg thiamin; 2963.87 IU vitamin A; 8.79 mg vitamin C.
(Family Features) When it comes time to entertain family and friends, it’s important to have a few simple, warm appetizers and small plates at the ready. Plan your menu with recipes that can be prepped ahead of time and popped in the oven when guests arrive. It can make hosting easier and more enjoyable.
A versatile ingredient that can enhance your favorite sweet and savory recipes, Musselman’s Apple Butter is more than just a spread. It’s made the old-fashioned way for perfect texture and a rich apple-cinnamon flavor, giving parties and get-togethers a unique taste in recipes like these Apple Brie Bites and Apple Butter Bacon-Wrapped Shrimp.
Find more appetizers ideal for entertaining at musselmans.com.
Apple Butter Bacon-Wrapped Shrimp
- 3/4 cup Musselman’s Apple Butter
- 1/2 cup maple syrup
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 10 pieces bacon
- 10 extra-large shrimp, cleaned and deveined
- chopped cilantro, for garnish (optional)
- Heat oven to 400° F. Line rimmed baking sheet with parchment paper.
- In medium-sized skillet over medium heat, add apple butter, maple syrup, red pepper flakes, salt and paprika. Whisk until mixture is thick and cooked down by half, about 10 minutes. Set aside.
- In large skillet over medium heat, add bacon slices and cook until browned but still flexible. Remove from pan and drain on paper towel-lined plate.
- Wrap one bacon slice around each shrimp, secure with toothpick and place onto prepared baking sheet.
- Once all shrimp have been wrapped, baste tops with apple butter mixture.
- Bake 5 minutes then flip and baste other side of shrimp. Bake another 5 minutes. Continue to flip and baste shrimp (2 minutes each time) until shrimp is fully cooked. Do not overcook as glaze can burn. Sprinkle with cilantro, if desired.
Apple Brie Bites
- 1 sheet puff pastry, thawed
- 5 ounces Brie cheese
- 1/2 cup Musselman's Apple Butter
- 1/4 cup pecans, chopped
- Heat oven to 400° F. Grease mini muffin pan.
- Press seams of puff pastry sheet together. Cut sheet into quarters then each quarter into six pieces.
- Use rolling pin to flatten each piece of pastry into square shape. Place one square into each muffin cup.
- Put 1/2 teaspoon brie, 1 teaspoon apple butter and 1/2 teaspoon chopped pecans into each muffin cup.
- Bake 13-15 minutes until golden brown. Serve warm.