(Family Features) Warmer spring weather makes the season a perfect time for families to enjoy brunch together. From classic combinations like bacon and eggs to more extravagant offerings, a brunch spread offers a blank canvas for creativity and opportunities to enjoy your loved ones’ favorite morning noshes.

For your next brunch celebration, whether it’s a special occasion or just an excuse to spend time together, consider adding what may become a new family favorite to the menu. This Bacon Banana Bread combines two morning meal classics in one easy-to-enjoy bite.

Plus, it’s made using Coleman Natural Bacon so you can feel confident you’re feeding your family all-natural pork sourced from American Humane Certified family farmers who raise their animals the way nature intended – 100% crate-free without antibiotics or added hormones. The preparation is simple (just 10 minutes in the kitchen) so you can put this dish together and catch up with loved ones while baking a sweet and savory snack.

For more brunch recipe ideas, visit ColemanNatural.com.

Watch video to see how to make this recipe!

Bacon Banana Bread

Prep time: 10 minutes
Cook time: 70-80 minutes
Servings: 6-8

•             Nonstick cooking spray
• 1 1/4    cups all-purpose flour, divided
• 1          teaspoon baking soda
• 1          teaspoon baking powder
• 1          cup sugar
• 3          medium bananas, mashed
• 1/2       cup canola oil
• 2          eggs
• 1          teaspoon vanilla extract
• 8          slices Coleman Natural Bacon, cooked and cut into 1/4-1/2-inch pieces

1. Preheat oven to 325 F. Lightly grease 9-by-5-inch loaf pan with nonstick cooking spray.
2. In large bowl, combine 1 cup flour, baking soda, baking powder and sugar. In separate bowl, combine mashed bananas, canola oil, eggs and vanilla extract.
3. Add banana mixture to dry ingredients, stirring until just combined.
4. In small bowl, toss bacon and remaining flour until bacon is lightly coated.
5. Fold flour-coated bacon into batter. Pour batter into prepared loaf pan.
6. Bake 70-80 minutes, or until toothpick inserted near center comes out clean.
7. Cool in pan on wire rack 20 minutes before inverting bread onto wire rack to cool completely.
8. Cut and serve.

Source: Coleman Natural Foods

(Family Features) With spring and warmer weather comes salad season, offering a perfect canvas for creating refreshing meals and appetizers centered around tasty greens, juicy tomatoes and crave-worthy dressings. Give your salads an update by avoiding the same tired mixes and instead create tasty meals fit for the season.

One easy way to up your salad game is by starting with quality ingredients like Fresh Express salad blends, NatureSweet Cherubs Tomatoes and Litehouse refrigerated salad dressings. These fresh, flavorful ingredients can be combined in a dish like this Chimichurri Chickpea Salad, a perfect way to go green this spring for nearly any occasion.

Part of the appeal of dishing up a homemade salad is the unlimited options you have at your fingertips to make the bowl of greens uniquely “yours.” For many, this means one thing: the more toppings, the better. With grilled chicken, crispy bacon, tomatoes, ripe avocado, hard-boiled eggs, blue cheese and a bed of fresh lettuce, this classic Cobb Salad offers an ideal lunch or even a quick family meal.

Because both these recipes can be made in 20 minutes or less, they provide simple solutions when short on time. Plus, the fresh ingredients sum up everything spring meals are made of.

Find more ways to create easy yet delicious salads at litehousefoods.com/iheartsalad.

Chimichurri Chickpea Salad

Total time: 15 minutes
Servings: 4

• 1          cup fresh cilantro
• 2/3       cup fresh parsley
• 2          tablespoons dried oregano
• 2          garlic cloves, minced
• 1/4       cup red wine vinegar
• 2/3       cup olive oil
• 1/2       teaspoon salt
• 1/2       teaspoon pepper
• 1          can (14 1/2 ounces) chickpeas, drained
• 1/4       teaspoon crushed red pepper flakes
• 1          bag Fresh Express Baby Kale Mix
• 1          cup NatureSweet Cherubs Tomatoes, diced
• 1          medium avocado, diced
• 4          tablespoons Litehouse Avocado Ranch Dressing

1. In food processor, combine cilantro, parsley, oregano, garlic, red wine vinegar, olive oil, salt and pepper. Pulse until sauce is smooth.
2. Place chimichurri sauce in small bowl with chickpeas and crushed red pepper flakes; toss to coat. Cover and refrigerate overnight, if possible.
3. Divide kale, tomatoes and avocado between four bowls. Top each bowl evenly with marinated chickpeas. Drizzle with avocado ranch dressing and serve.

Cobb Salad

Total time: 20 minutes
Servings: 4

• 3-4       eggs    
• 1/4       pound bacon
• 1          bag Fresh Express Sweet Butter Lettuce
• 1          pound grilled chicken
• 1          cup NatureSweet Cherubs Tomatoes, halved
• 1          ripe avocado, sliced
• 1/4       cup blue cheese
• 1/4       cup Litehouse Homestyle Ranch Dressing

1. Bring pot of water to boil. Use slotted spoon to place eggs in water. Boil 10 minutes then transfer to ice bath to stop cooking process. Peel eggs and slice.
2. Heat skillet over medium heat. Dice bacon and add to pan. Saute until bacon is crispy and fat is rendered, about 7 minutes. Remove from pan with slotted spoon.
3. To assemble salad, start with bed of lettuce. Top with hard-boiled eggs, grilled chicken, tomatoes, avocado, bacon and blue cheese; toss in ranch dressing.

Source: Litehouse

Take on 2021 with a sustainable, low-carb eating plan

(Family Features) A new year brings with it new opportunities to better yourself in all kinds of ways, including your health. Start by evaluating your at-home menu to make sure it aligns with your nutritional goals.

These recipes for Vegetarian Ramen Zoodle Bowls, Broccolini and Bacon Egg Bites and Flourless Salted Peanut Butter Chocolate Chip Cookies from Atkins offer better-for-you options that fit within a low-carb lifestyle that can help you eat right and make smarter choices in your kitchen. Each option offers a balanced approach to eating comprised of high-fiber carbohydrates, optimal protein and healthy fats. Plus, they’re easily personalized, allowing each recipe to help you meet your goals regardless of what eating plan you’re following and whether you’re looking to achieve weight loss, maintain your weight or achieve optimal health.

An Easy-to-Follow Food Guide

The latest science continues to support the many health benefits of a low-carb approach to eating beyond just weight loss. Simply reducing your carb and sugar intake by two-thirds over the “Standard American Diet” helps avoid the development of obesity, metabolic syndrome and type 2 diabetes.

While many eating approaches can be vague in their approach, “The Atkins 100 Eating Solution’s” fan-favorite program provides a clear-cut way to control your carb intake with 100 grams of net carbs (the total carbohydrate content of the food minus the fiber content and sugar alcohols) and shows you how to make delicious and satisfying food choices that lessen their impact on your blood sugar. This personalized approach is a way of eating you can follow for life.

With cutting-edge research and delicious recipes, this book provides a variety of foods with plenty of room for personalization. This easy-to-use guide, written by Colette Heimowitz, the company’s vice president of nutrition and education, can also show you how the plan can be modified to fit in with most ways of eating, including vegetarian, Paleo, Mediterranean and more regardless of food preferences, lifestyle or cooking abilities.

Visit atkins.com/atkins-100-eating-solution-book to purchase the book.

Vegetarian Ramen Zoodle Bowls

Recipe courtesy of “The Atkins 100 Eating Solution”
Total time: 30 minutes
Servings: 4

• 4          large eggs
• ice water
• 2          cups fresh water
• 1          quart vegetable broth
• 5          ounces (3 cups) broccoli florets, cut into bite-size pieces
• 10        ounces (4 cups) spiralized zucchini
• 5          ounces (5 packed cups) baby spinach
• 1          tablespoon, plus 2 teaspoons, white miso paste
• 1/4       teaspoon kosher salt, plus additional, to taste, divided
• 1          tablespoon toasted sesame oil, plus additional for garnish, to taste
• 2          cups mung bean sprouts, for garnish
• chili garlic sauce, for garnish
• 1          cup shredded raw carrot, for garnish
• 4          tablespoons crushed peanuts, for garnish

1. In large saucepan of gently boiling water, cook eggs 7 minutes then transfer to bowl of ice water.
2. Drain cooking water from saucepan then add broth and fresh water. Bring to simmer over medium-high heat. Add broccoli and cook 3 minutes then add zucchini and spinach. Continue cooking until spinach is wilted and zucchini is crisp-tender, 2-3 minutes. Remove from heat.
3. Ladle about 1/2 cup broth from saucepan into small bowl. Add miso paste and 1/4 teaspoon salt; whisk to combine. Return mixture to soup, add sesame oil and stir to combine. Add additional salt, to taste. Cover to keep warm.
4. Remove eggs from ice bath; peel then cut in half lengthwise. Ladle 2 cups soup into four serving bowls. Top each portion with one egg and 1/2 cup sprouts. Drizzle with chili garlic sauce and additional sesame oil, to taste. Top each serving with 1/4 cup shredded carrot and 1 tablespoon crushed peanuts.

Nutritional information per serving: 10 grams net carbs; 17 grams total carbs; 7 grams fiber; 16 grams protein; 13 grams fat; 253 calories.

Broccolini and Bacon Egg Bites

Recipe courtesy of “The Atkins 100 Eating Solution”
Total time: 45 minutes
Servings: 4

• Nonstick cooking spray
• 5          slices (4 ounces) no-sugar- added bacon
• 5          large eggs
• 3          ounces cream cheese
• 2          tablespoons feta cheese
• 1          tablespoon hot sauce
• 1/2       teaspoon kosher salt, plus additional, to taste, divided
• 4 1/2    ounces broccolini (5-7 stalks), stalks and florets thinly sliced
• 1          tablespoon water
• 1 1/2    cups baby arugula
• 1          tablespoon lemon juice
• 1          tablespoon extra-virgin olive oil
• freshly ground black pepper, to taste
• 1 cup fresh blueberries

1. Preheat oven to 350 F. Lightly coat eight silicone egg-bite mold cups or eight cups of standard nonstick muffin tin with nonstick cooking spray and set in large baking pan.
2. In large nonstick skillet, cook bacon over medium heat until golden, about 5 minutes per side. Transfer to paper towel-lined plate to drain. Chop bacon into small pieces.
3. In blender, puree eggs, cream cheese, feta cheese, hot sauce and 1/4 teaspoon salt until smooth.
4. Pour off all but 1 tablespoon fat from skillet. Add broccolini, water and 1/4 teaspoon salt. Cook over medium-high heat, stirring frequently, until broccolini is tender, 3-5 minutes. Remove from heat.
5. Fill each egg cup with 1 teaspoon bacon and 1 tablespoon broccolini. Top with egg mixture, filling cups to about 1/8 inch from top. Add just enough boiled water to baking pan to come halfway up sides of molds.
6. Bake egg bites until set, 20-25 minutes. Take pan from oven then take molds from water bath. Let egg bites cool then remove from molds.
7. In medium bowl, toss arugula, lemon juice, oil and salt and pepper, to taste. Place 3/4 cup salad, two egg bites and 1/4 cup blueberries on four plates and serve.

Nutritional information per serving: 9 grams net carbs; 11 grams total carbs; 2 grams fiber; 14 grams protein; 34 grams fat; 400 calories.

Flourless Salted Peanut Butter Chocolate Chip Cookies

Recipe courtesy of “The Atkins 100 Eating Solution”
Total time: 50 minutes
Yield: 24 cookies

• 1          cup sugar-free smooth or creamy peanut butter
• 2          teaspoons stevia extract powder
• 1/2       teaspoon baking soda
• 1/4       teaspoon kosher salt
• 1          large egg
• 1          teaspoon vanilla extract
• 1/2       cup sugar-free semisweet chocolate chips
• 1 teaspoon flaky sea salt

1. Set oven racks in upper- and lower-third positions. Preheat oven to 350 F. Line two cookie sheets with parchment paper.
2. In medium bowl, use handheld electric mixer on medium speed to beat peanut butter, stevia, baking soda and salt, scraping down sides if needed, until well combined, about 1 minute. Reduce speed to low, add egg and vanilla extract; beat until combined.
3. Shape dough into 24 balls (about 1 tablespoon each) and place 2 inches apart on prepared cookie sheets. Using tines of fork, carefully flatten each ball, creating crisscross pattern.
4. Bake, rotating cookie sheets from top to bottom and back to front halfway through, until edges begin to brown and cookies are set, 7-9 minutes. Cookies should not be browned. Let cool 10 minutes on cookie sheets then carefully transfer to cooling rack to cool completely.
5. In small microwave-safe bowl, add chocolate chips and microwave on high in 20-second increments, stirring after each, until melted, about 1 minute.
6. Dip dry fork into chocolate then drizzle over cookies. Sprinkle with sea salt.

Nutritional information per serving (1 cookie): 1.5 grams net carbs; 3 grams total carbs; 1.5 grams fiber; 3 grams protein; 6.5 grams fat; 79 calories.

Source: Atkins

(Family Features) In what’s certain to be a holiday season unlike any other, you can transform your seasonal menu in 20 minutes of prep time or less by incorporating flavorful ingredients that make ordinary dishes extraordinary, ensuring the holidays are as special and memorable as any other year.

Stress-free holiday entertaining at home begins with ingredients like Holland House Cooking Wines that add an extra boost of flavor to recipes like Tuscan White Bean Soup. Perfect for chilly evenings, this recipe combines pantry staples and enticing seasonings for an easy-to-make soup that simmers in the slow cooker. This Sherry, Ham and Cheese Brunch Bake is another delicious and convenient recipe to feed your family on early holiday mornings. This simple, tasty brunch bake can be easily prepped the night before.

While holiday gatherings may be smaller this year, spending time with family can be made even more special when sharing a homemade, holiday-inspired meal. Sherry Cherry Pork Loin Roast, made in a time-saving slow cooker, provides an easy way to bring your family together for a flavorful holiday meal.

This festive season, Holland House Cooking Wines provide an easy way to delight your family. They’re available in four flavors – Marsala, Sherry, White and Red – made using fine grapes and blended seasonings, aged to perfection, to offer bold flavor to your holiday cooking.

Visit hollandhouseflavors.com to find more holiday-worthy dishes.

Sherry Cherry Pork Loin Roast

Recipe courtesy of Cate Meade of “Cate’s Kitchen Fit”
Prep time: 20 minutes
Cook time: 5-6 hours
Servings: 8-10

• 7          tablespoons avocado or grapeseed oil, divided
• 2          large Vidalia onions, halved and thinly sliced
• 4          teaspoons kosher salt, divided
• 1          pork loin roast (4-4 1/2 pounds), trimmed and patted dry
• 3          teaspoons freshly ground black pepper, divided

Sherry Cherry Sauce:

• 3/4       cup Holland House Sherry Cooking Wine
• 5-6       cloves garlic
• 1          cup frozen Bing cherries, divided
• 1 1/2    tablespoons dry mustard powder
• 4          tablespoons Holland House Balsamic Vinegar
• 2          tablespoons soy sauce
• 1          bunch fresh parsley, large stems removed, plus additional reserved for garnish
• 3          tablespoons cornstarch (optional)

1. In large slow cooker on high heat, add 2 tablespoons oil, sliced onions and 1 teaspoon salt.
2. Season roast evenly on all sides with 2 teaspoons salt and 1 tea­spoon pepper.
3. Place large skillet over medium heat. Add 2 tablespoons oil to pan. Sear pork loin 3 minutes on each side until golden brown. Transfer roast to slow cooker on top of onions.
4. Cover and cook on low 3 hours.
5. To make Sherry Cherry Sauce: In blender, blend sherry cooking wine, garlic, 1/2 cup cherries, mustard powder, balsamic vinegar, soy sauce, parsley, remaining olive oil, remaining salt and remaining pepper until smooth; set aside.
6. After pork loin cooks 3 hours, add Sherry Cherry Sauce around pork roast. Cover and cook 2-3 hours on low.
7. To glaze, brush roast with warm sauce 3-4 times in last hour of cooking.
8. Once pork reaches internal temperature of 145 F, remove and let rest 15-20 minutes before slicing.
9. To finish sauce, remove 1/4 cup cooking liquid and mix with cornstarch to make a slurry. Whisk slurry and remaining cherries into sauce. Cook in slow cooker on high 15 minutes, stirring occasionally.
10. Slice roast 1/2-inch thick, garnish with fresh parsley and serve with Sherry Cherry Sauce and braised onions.

Tuscan White Bean Soup

Recipe courtesy of Jillian Wade of “Food, Folks & Fun”
Prep time: 15 minutes
Cook time: 8 hours
Servings: 8

• 4          cups chicken stock
• 1          cup Holland House White Cooking Wine
• 1          can (14 1/2 ounces) diced tomatoes
• 1          medium yellow onion, diced small
• 1          cup celery, diced
• 1          cup carrots, diced
• 6          large cloves garlic, minced
• 3          cans (15 1/2 ounces each) cannellini beans, rinsed and drained
• 1          can (13 3/4 ounces) artichoke hearts, rinsed and drained
• 1          bay leaf
• 1          teaspoon poultry seasoning
• 1          teaspoon salt
• 1          teaspoon ground black pepper
• 1/4       teaspoon dried rosemary
• 4          cups kale (about 6 ounces), cleaned, destemmed and chopped
• 5          ounces pancetta or bacon, diced
• 8          teaspoons Parmesan cheese, shaved (for garnish)

1. Place chicken stock, white cooking wine, tomatoes, onion, celery, carrots, garlic, cannellini beans, artichoke hearts, bay leaf, poultry seasoning, salt, pepper and rosemary in slow cooker. Cover and cook on low 7-8 hours or high 4-5 hours.
2. About 30 minutes before serving soup, stir in kale and cover.
3. In 10-inch skillet over medium heat, cook pancetta until crispy, about 4 minutes. Move pancetta to paper towel-lined plate to drain.
4. Ladle soup into bowls and sprinkle with pancetta and Parmesan cheese shavings.

Sherry, Ham and Cheese Brunch Bake

Recipe courtesy of Jillian Wade of “Food, Folks & Fun”
Prep time: 20 minutes
Cook time: 1 hour, 20 minutes
Servings: 10

• 8          tablespoons salted butter, melted, plus additional for greasing pan, divided
• 2          teaspoons olive oil
• 2          large shallots, minced
• 1/2       cup Holland House Sherry Cooking Wine
• 1          package (20 ounces) frozen hash brown potatoes
• 1/2       teaspoon salt
• 1/2       teaspoon pepper
• 2          cups (8 ounces) shredded white cheddar cheese
• 1          cup (4 ounces) shredded Parmesan cheese
• 8          ounces precooked ham, cut into 1/2-inch pieces
• 8          large eggs
• 1 1/4    cups whole milk
• 1/2       teaspoon dry mustard powder
• 2          tablespoons fresh chopped dill
• 1          teaspoon fresh chopped dill, for garnish (optional)
• 2          teaspoons freshly grated Parmesan cheese, for garnish (optional)

1. Move oven rack to middle position and preheat to 400 F. Generously grease 9-by-13-inch baking dish with butter; set aside.
2. In 10-inch nonstick skillet, add olive oil and preheat pan over medium heat. Add shallots and cook, stirring often, until softened and golden, about 7-8 minutes.
3. Stir in cooking wine and cook until liquid is evaporated, about 3-5 minutes. Remove from heat.
4. Add frozen hash browns to prepared baking dish. Pour melted butter over potatoes and add salt, pepper and caramelized shallots.
5. Use spoon to mix well. Bake 30 minutes, or until potatoes are cooked through and some edges are beginning to brown. Remove potatoes from oven and reduce temperature to 325 F.
6. Sprinkle cheddar cheese and 1 cup shredded Parmesan cheese evenly over potatoes followed by ham.
7. In large measuring cup or small bowl, vigorously whisk eggs, milk, mustard powder and dill until fully combined and eggs become frothy, about 1 minute.
8. Pour egg mixture evenly over potatoes, cheese and ham. Store covered in refrigerator if prepping night before.
9. Bake 35-40 minutes, or until edges of casserole are golden brown and center of casserole is set.
10. Cool 5 minutes before slicing and serving. Serve with chopped dill and grated Parmesan cheese, if desired.

Source: Holland House

(Family Features) Holiday gatherings, even in a time when smaller groups are encouraged, take on special meaning for many families. Part of the joy comes from the food that’s shared among loved ones from appetizers and sides to the main course.

This year, you can enjoy those meaningful moments with your closest family members and friends by putting together a menu that keeps smiles on faces from the first bite to the last. Start with your favorite among the nearly endless appetizer options that symbolize the season then enjoy a tender tri-tip alongside bacon-wrapped asparagus and a twist on classic, roasted potatoes.

Visit Culinary.net to find more holiday menu ideas.

Start Your Seasonal Celebration with Small Bites

While main courses, sides and desserts may be what holiday memories are made of, you can calm family members’ and guests’ appetites with an array of appetizers like these:

Meatballs
Stuffed mushrooms
Stuffed peppers
Sliced cheese
Sliced meats
Crackers
Spinach dip
Cheesy bread
Sliders
Little smokies
Fresh fruit and vegetables

A Simply Tasty Side

Many recipes commonly associated with the holidays are accompanied by lengthy ingredient lists or hours spent in the kitchen. However, all that time and effort doesn’t have to be used on this year’s side dish when you opt for a simple yet mouthwatering option.

You can feel good about what you’re feeding your family this holiday season while saving prep time by serving this Bacon-Wrapped Asparagus made with Coleman Natural bacon, which contains no artificial ingredients or preservatives and is sourced from American family farms that humanely raise their animals with no antibiotics or added hormones. Whether it’s served as a side dish or an appetizer, it calls for just a handful of everyday ingredients for a dish you can be proud of.

Visit ColemanNatural.com/Recipes for more seasonal recipe inspiration.

Bacon-Wrapped Asparagus

Servings: 10

• 20        asparagus stalks
• 10        slices Coleman Natural Hickory Smoked Bacon
• 2          tablespoons olive oil
• 1          teaspoon salt
• 1/2       teaspoon pepper

1. Preheat oven to 400 F. Line rimmed baking sheet with parchment paper.
2. Wrap 2 asparagus stalks with 1 slice bacon. Repeat with remaining asparagus and bacon. Place bundles on baking sheet. Drizzle asparagus ends with olive oil and sprinkle with salt and pepper.
3. Bake until asparagus is cooked through and bacon is crisp, about 20 minutes.

A Tender Holiday Tri-Tip

Centering your holiday meal around a flavorful cut of meat can make the celebration truly memorable, especially when it’s cooked to perfection over the hot flame of a grill.

This year, take your family’s main course to the next level with a Garlic Herb Tri-Tip lightly seasoned with garlic, thyme, rosemary, salt and pepper to let the naturally flavorful New Zealand grass-fed beef speak for itself. Because the animals roam and graze freely over lush green hills and pastures year-round, New Zealand grass-fed beef is leaner, more finely textured and tastes just as nature intended.

Find more recipes and holiday meal ideas at beefandlambnz.com.

Garlic Herb Tri-Tip

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6

• 1          New Zealand grass-fed beef tri-tip (2 1/2-3 pounds)
• 1/4       cup olive oil
• 2          tablespoons minced garlic
• 3          tablespoons fresh chopped thyme
• 3          tablespoons fresh chopped rosemary
• 1          teaspoon salt
• 1 1/2    teaspoons black pepper

1. Preheat grill to high heat.
2. Rub tri-tip with olive oil. Add minced garlic and use hands to evenly distribute.
3. Combine chopped thyme, rosemary, salt and pepper; cover oiled tri-tip on both sides with spice blend.
4. Place tri-tip on hottest part of grill and sear 2-3 minutes.
5. Flip tri-tip and transfer to indirect heat. Continue grilling until internal temperature reaches 135 F for medium-rare.
6. Transfer meat to platter, cover with foil and let rest 10 minutes.
7. Slice across the grain and serve.

An Easy but Impressive Side

Every holiday meal comes with plenty of traditional and family-favorite dishes, and one of the most common on tables is potatoes. Whether they’re roasted, mashed or anything in-between, they’re among the most versatile options for the holidays.

This year, you can save time on seasonal favorites with Creamer potatoes from The Little Potato Company. They are ready to use, with no washing or peeling required, and they’re small and consistent in size so they cook quickly.

Try them roasted, boiled, smashed or mashed whether you’re making a quick weeknight dinner or getting a festive meal on the table. This holiday season, try these Little Hasselback Potatoes for a twist on the classic roasted variety. For an easy cooking hack, slice the potatoes on a wooden spoon to prevent cutting all the way through.

Visit littlepotatoes.com for more holiday recipe inspiration.

Little Hasselback Potatoes

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8-12

• 1          bag (3 pounds) The Little Potato Company Holiday Blend
• 10        sprigs thyme, removed from stem
• 6          sprigs parsley, chopped
• 4          cloves garlic, minced
• 6          tablespoons extra-virgin olive oil
• 1          teaspoon kosher salt
• 1/2       teaspoon pepper
• sour cream (optional)
• cooked bacon pieces (optional)
• green onion slices (optional)

1. Preheat oven to 400 F.
2. Lay wooden spoon flat on solid surface and place one potato in spoon. Using paring knife, slice 1/8-inch thick slices along length of each potato one at a time.
3. In bowl, toss potatoes, thyme, parsley, garlic, olive oil, salt and pepper. Place potatoes on parchment-lined baking sheet, cut sides down. Bake 10 minutes, flip and bake 10 minutes, or until soft.
4. Serve with sour cream, bacon and green onion, if desired.

Photo courtesy of Getty Images (Holiday small bites)

Source: Coleman Natural Foods
Beef + Lamb New Zealand
The Little Potato Company

(Family Features) From filling dinners to favorite desserts, comfort foods can bring smiles to friendly faces. As temperatures drop, lean on recipes that add flavor and bring warming scents to your kitchen.

Loaded with comforting ingredients like READ German Potato Salad, this Cheesy German Potato Soup can appease appetites with tantalizing taste. Ideal at dinner parties or festivities throughout winter, Mini Chocolate-Beet Cheesecakes with Maple-Orange Glaze combine Aunt Nellie's Sliced Beets with familiar cheesecake flavor for a tempting treat.

Visit readsalads.com and auntnellies.com for more comforting inspiration.

Mini Chocolate-Beet Cheesecakes with Maple-Orange Glaze

Servings: 12

Crust:

• 1/2 cup all-purpose flour
• 1/4 cup chopped walnuts
• 3 tablespoons salted butter, softened

Cheesecake:

• 1 jar (15 ounces) Aunt Nellie's Sliced Beets
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup pure maple syrup
• 1 large egg
• 1/2 cup semi-sweet chocolate chips, melted

Topping:

• 2 tablespoons frozen orange juice concentrate
• 3 tablespoons pure maple syrup
• 1/8 teaspoon ground cinnamon
• whipped cream (optional)

1. Preheat oven to 350 F. Line 12 medium muffin cups with foil liners.
2. To make crust: In medium bowl, combine flour and walnuts.
3. Using fork or pastry blender, cut in butter until mixture resembles fine crumbs. Place about 1 tablespoon mixture into each lined muffin cup. Lightly press crumbs into bottom. Bake 5-6 minutes, or until crust begins to brown.
4. To make cheesecake: Drain beets, reserving 2 tablespoons liquid. In blender, puree 1/2 cup beets and reserved liquid until smooth; set aside. Dice remaining beets; set aside.
5. In large bowl, combine cream cheese and syrup. Beat until smooth. Add egg; mix until blended. Stir in reserved pureed beets. Add melted chocolate; mix well. Spoon about 3 tablespoons cream cheese mixture into muffin cups over warm crusts. Bake 15 minutes, or until filling is set. Let cool to room temperature. Place cheesecakes in refrigerator at least 30 minutes.
6. To make topping: In small saucepan, combine reserved diced beets, orange juice concentrate, syrup and cinnamon. Cook and stir over medium heat until mixture comes to boil, stirring frequently. Continue cooking and stirring until mixture thickens and appears glossy, 5-8 minutes. Remove from heat; let cool to room temperature.
7. Remove cheesecakes from muffin liners. Top evenly with glazed beets. Serve with whipped cream, if desired.

Cheesy German Potato Soup

Recipe courtesy of "Today's Creative Life"
Servings: 8

• 1 1/2 cups shredded cheddar cheese
• 1 cup shredded Gruyere cheese
• 3 tablespoons all-purpose flour
• 8 slices bacon, chopped
• 3 large carrots, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried thyme
• 1 tablespoon dried parsley
• 2 cans (15 ounces each) READ German Potato Salad
• 1 cup heavy cream
• 1 cup whole milkchopped parsley or chives (optional)

1. Place cheeses and flour in gallon-size zip-top bag. Close bag. Shake until cheese is covered with flour; set aside.
2. In large Dutch oven over medium heat, cook bacon until crisp, stirring occasionally. Transfer to paper towel-lined plate; set aside.
3. Pour off all but 2-3 tablespoons bacon drippings. Return Dutch oven to medium heat. Add carrots, onion and garlic. Cook until onions are translucent and carrots are softened, 3-4 minutes. Add chicken broth, black pepper, red pepper flakes, thyme and parsley. Stir in potato salad. Continue cooking over medium heat 5 minutes, or until potatoes are heated through, stirring occasionally.
4. Reduce heat to low. Slowly stir in cream and milk. Cook 5-8 minutes until blended and heated through, stirring frequently. Slowly add cheeses, stirring until melted.
5. Top with bacon. Garnish with parsley or chives, if desired.

Source: Seneca Foods
https://auntnellies.com/

(Family Features) While you may not be able to enjoy game day with thousands of your closest friends at the stadium this year, that doesn’t mean you can’t still enjoy tailgate-worthy grub at home with a smaller group of friends and loved ones.

Step up your home-gate with an appetizing pre-game lineup featuring customized hot dogs and bratwursts as the main course with other plate-filling appetizers on the side to keep the noshing going right up to game time like bacon-wrapped potatoes, sweet cinnamon churros and a savory take on guacamole.

Find more game day recipes worth cheering about at Culinary.net.

Build-Your-Own Brat Bar

A simple and tasty main course, hot dogs and bratwursts are mainstays on game day and can be easily topped and customized to match each guests’ taste buds, regardless of age. Consider setting out a variety of garnishes and topping options such as these:

• Ketchup
• Mustard
• Relish
• Onions
• Chili
• Nacho cheese
• Shredded cheese
• Jalapeno peppers
• Diced tomatoes
• Sauerkraut
• Cole slaw
• Pickle spears
• Barbecue sauce
• Sriracha

A Bacon-Wrapped Winner

Creating a mouthwatering game day spread is all about teamwork, and it’s hard to find a better set of teammates than crispy bacon and potatoes.

Take one to the house with these Pigskin Potatoes that cut down on prep time and cleanup as an easy-to-eat finger food that can be made in advance. Just prep the potatoes and wrap with bacon a day or two ahead of time then throw in the oven an hour or so before kickoff.

Your base ingredient in these tasty, touchdown-worthy snacks, Wisconsin Potatoes, are low in calories, high in fiber and a source of vitamin B6, potassium, vitamin C and antioxidants.

Find more game day inspiration at eatwisconsinpotatoes.com .

Pigskin Potatoes

Recipe courtesy of The Little Potato Company on behalf of Wisconsin Potatoes
Prep time: 20 minutes
Cook time: 44 minutes
Serves: 8

• 1 1/2    pounds Boomer Gold Little Potatoes
• 6          ounces plain cream cheese, at room temperature
• 1/3       cup orange cheddar cheese, finely shredded
• 3          tablespoons fresh chives, finely chopped
• 1/8       teaspoon salt
• 1/8       teaspoon pepper
• jalapenos, to taste (optional)
• 1       pound bacon, thinly sliced, rashers cut in half

1. Preheat oven to 400 F.
2. Boil potatoes until fork tender, approximately 15-20 minutes. Cut in half and allow to cool.
3. In bowl, use spatula to combine cream cheese, cheddar, chives, salt, pepper and jalapenos, if desired.
4. Once potatoes cool, spread cream cheese on one half of each cut potato and sandwich using other half. Wrap each potato using half rasher of bacon around cut middle to secure cheese filling.
5.  
6. Bake on middle rack 10 minutes to allow bacon to set. Flip and bake 10 minutes.
7. Turn oven to broil. Broil 2 minutes, turn and broil 2 minutes until bacon reaches desired crispiness.

Tip: Bacon-wrapped potatoes can be made ahead of time and kept in refrigerator until ready to bake.

A Sweet Cinnamon Snack

Sweet, handheld snacks make for perfect teammates while watching a game at home, and these Churros are an ideal example of a quick, fun bite that’s made with ease.

Requiring less than an hour in the kitchen, they can be made in short order without missing your favorite team’s first play. Lightly coated with fresh cinnamon and flavored with C&H Golden Brown Sugar, these deep-fried delights are as simple to make as they are delicious.

Find more home-gating recipe ideas at chsugar.com .

Churros

Prep time: 20 minutes
Cook time: 20 minutes
Yield: 45 churros

• 1 1/4    cups water
• 1/2       cup (1 stick) unsalted butter
• 2          teaspoons C&H Golden Brown Sugar
• 1/4       teaspoon salt
• 1          cup all-purpose flour
• 3          large eggs, lightly beaten
• 3          cups canola oil, for frying
• 1          cup C&H Granulated Sugar
• 2          tablespoons ground cinnamon

1. In medium saucepan over high heat, combine water, butter, sugar and salt; bring to boil.
2. Reduce heat and add flour. Using wooden spoon, mix vigorously until mixture forms into dough. Remove from heat.
3. While stirring, gradually add eggs into dough. Mix well. Place dough in pastry bag fitted with large star tip.
4. In heavy pot over medium-high heat, heat oil until it reaches 365 F.
5. On plate, mix granulated sugar and cinnamon; set aside.
6. Squeeze churro dough in 4-inch strips into hot oil. Fry 5-6 churros in batches until golden brown, about 2 minutes per side. When ready, transfer to plate lined with paper towels.
7. Roll churros in sugar-cinnamon mix.

A Tasty Take on a Tailgate Favorite

Even at home, game day means good times with friends and family while enjoying moments together watching your favorite teams. A menu full of flavorful favorites takes the experience to another level, and tackling your spread by starting with a tasty dip is a sure way to fire up the crowd.

No tailgate or home-gate is complete without fresh guacamole made with the Avocados From Mexico brand. Because they’re always in season, you can enjoy guac during your favorite sporting events and beyond.

Take it to the house with a twist on a game day classic by testing out this Bacon Chipotle Guacamole, a tailgate-worthy snack loaded with crowd-pleasing flavor. Because it’s such a fan-favorite, you might find yourself making another round at halftime.

To find this recipe and more ways to take your tailgate to new heights, including more than 200 guacamole recipes to choose from, visit avocadosfrommexico.com .

Bacon Chipotle Guacamole

• 3          Avocados From Mexico, halved, pitted and peeled
• 3          tablespoons shallot, minced
• 2          garlic cloves, minced
• 1/2       cup cilantro, finely chopped
• 1          lime, juice only
• 8          ounces applewood smoked bacon, cooked and crumbled
• 1/2       cup tomatoes, small diced
• 2          canned chipotle chiles, finely chopped
• ground cumin. to taste
• salt, to taste
• pepper, to taste

1. In large bowl, mash avocados with shallots, garlic, cilantro and lime juice to desired consistency. Fold in bacon, tomatoes and chipotle chiles until well combined. Season with cumin, salt and pepper, to taste.

Photo courtesy of Getty Images (hot dogs)

Photo courtesy of The Little Potato Company (Pigskin Potatoes)
Photo courtesy of C&H Sugar (Churros)
Photo courtesy of Avocados From Mexico (Bacon Chipotle Guacamole)

Sources: Wisconsin Potatoes
C&H Sugar
Avocados From Mexico

(Family Features) According to the “Journal of Nutrition Education and Behavior,” studies have proven that eating meals together as a family can improve communication and relationships, which is especially important during times of uncertainty and life’s more difficult moments. Great-tasting foods like pork and pulses can be combined to bring families together with quality nutrition, which helps bodies survive and thrive.

Pulses are the nutritionally dense, edible seeds of legumes including dry peas, beans, lentils and chickpeas. Together with pork, this pairing provides critical nutrients to support weight management and immune function, along with plenty of protein – providing all nine essential amino acids – fiber, B vitamins, zinc, iron, potassium, selenium and folate.

As part of the Powerful Pairings initiative, launched by the National Pork Board and USA Pulses in an effort to promote pairing whole foods to bring taste, balance and nutrition to the center of the plate, these recipes for Green Chili Jack Smash Burgers, Cuban Black Beans and Pork Chops with Smashed Yellow Peas and Black-Eyed Pea Gravy encourage a nutritious way to enjoy fresh taste.

Find more information, resources and recipes at powerfulpairings.com.

Green Chili Jack Smash Burgers

Recipe courtesy of the National Pork Board and USA Pulses
Servings: 4

Burger Patties:

• 1          pound ground pork
• 4          tablespoons red onion, scrubbed with vegetable brush under running water and finely minced
• 1          teaspoon garlic, minced
• 1          teaspoon chipotle chili powder
• 2          teaspoons ancho chili powder
• 1          cup cooked black-eyed peas, drained
• 1          teaspoon salt, plus additional, to taste
• 4          slices Jack cheese

Caramelized Onions:

• 2          tablespoons butter
• 1          large onion, scrubbed with vegetable brush under running water and sliced thin
• 1/2       cup water
• 1/2       teaspoon salt

Charred Green Chili Mayo:

• 1          can (3 ounces) diced green chilies
• 2/3       cup mayonnaise
• 1          clove garlic, crushed
• 1          tablespoon lime juice
• 2          green onions, gently rubbed under cold running water and finely sliced
• 1/4       cup cilantro, gently rubbed under cold running water and chopped

• 4          hamburger buns
• 1          avocado, peeled and sliced
• 1/2       head lettuce, gently rubbed under cold running water

1. In large bowl, mix ground pork, onion, garlic and chili powders. Add black-eyed peas and salt; mix well. Form into four loosely packed balls and refrigerate at least 30 minutes.
2. To make Caramelized Onions: In large skillet over medium-high heat, warm butter. Add onions, water and salt; cook, stirring, until onions soften and turn golden brown, about 5 minutes. Remove from heat and set aside.
3. To make Charred Green Chili Mayo: Place green chilies in hot cast iron skillet over medium-high heat. Cook, turning, until chilies begin to soften and turn black. Remove from heat and place in small bowl. Add mayonnaise, garlic and lime juice; whisk to blend. Add green onions and cilantro; stir well and refrigerate.
4. To make burgers: Warm cast iron or nonstick griddle pan over medium-high heat. Place pork balls on hot skillet; flatten with heavy metal spatula. Season with salt, to taste. Cook approximately 3 minutes; flip and cook 2-3 minutes until internal temperature reaches 145 F.
5. Lightly toast buns. Place each burger on toasted bun with slice of cheese, Caramelized Onions, Charred Green Chili Mayo, avocado and lettuce.

Pork Chops with Smashed Yellow Peas and Black-Eyed Pea Gravy

Recipe courtesy of the National Pork Board and USA Pulses
Servings: 4

• 2          cups yellow split peas, cooked and drained
• 1/4       cup, plus 2 tablespoons, softened butter, divided
• 1/4       cup cream
• 1/4       teaspoon salt, plus additional, to taste
• 4          pork chops
• pepper, to taste
• 2          tablespoons olive oil
• 1          onion, gently rubbed under cold running water and diced
• 1          can black-eyed peas with juice
• 1/8       cup flour
• 1          cup milk

1. In medium bowl, use fork or potato masher to mash peas. Stir in 1/4 cup butter, cream and 1/4 teaspoon salt.
2. Season pork chops with additional salt and pepper, to taste.
3. In large skillet, warm oil over medium heat. Add pork chops to pan and cook approximately 4 minutes per side, or until they reach internal temperature of 145 F. Remove pork chops from pan; keep warm.
4. In same pan, add remaining butter, onion and black-eyed peas. Cook 2-3 minutes until warm throughout, scraping pan. Add flour and season with salt and pepper, to taste. While stirring, slowly add milk.
5. Serve mashed peas topped with pork chops and black-eyed pea gravy.

Cuban Black Beans

Recipe courtesy of Carolina Molea on behalf of the National Pork Board and USA Pulses
Serving: 6

• 1          quart water
• 1          green bell pepper, scrubbed with vegetable brush under running water and diced, divided
• 4          cloves garlic, peeled, divided
• 1          cup dried black beans, rinsed and soaked overnight
• 1          bay leaf
• 2          tablespoons olive oil
• 2          slices bacon, diced
• 1/2       Spanish onion, scrubbed with vegetable brush under running water and diced
• 1/2       teaspoon dried oregano
• 1/4       teaspoon ground cumin
• 1/2       teaspoon black pepper
• 2          tablespoons apple cider vinegar
• 1          tablespoon light brown sugar

1. Fill large pot with water. Add 1/2 diced green pepper, two garlic cloves, beans and bay leaf. Bring to boil over high heat. Reduce heat, cover and simmer until beans are tender, about 1 hour.
2. In skillet over medium-high heat, warm olive oil. Add bacon; cook, turning, until bacon starts to brown, about 2 minutes. Add remaining green pepper and onion; cook, stirring, until slightly softened, about 3 minutes.
3. Chop remaining garlic cloves. Add to skillet with oregano, cumin and black pepper. Stir 1 minute. Pour in vinegar, scraping browned bits from bottom of pan with wooden spoon.
4. When beans are cooked, discard bay leaf. Transfer 1 cup beans to blender; blend to make paste. Return blended beans to large pot. Add bacon mixture and sugar. Stir well; bring to boil over medium heat. Lower heat, simmer and cook, uncovered, 20 minutes, skimming foam from top.

Source: National Family Meals Month

(Family Features) The spring season brings to mind flowers blooming and plants springing back to life, making it the ideal time to enjoy fresh produce in meals throughout the day. Salads are of course one of the easiest ways to combine the flavors of your favorite fruits and veggies, but you can take your greens to the next level with refreshing recipe ideas.

Creating a cool, satisfying salad can be easy when you start with quality ingredients like Fresh Express salad blends, NatureSweet Cherubs Tomatoes and Litehouse dressings for versatile bases in a nearly endless array of options. For example, salads aren’t limited to lunch or appetizers – this Breakfast Salad Bowl makes for an energizing start to the day by combining classic salad ingredients with quinoa, bacon and avocado.

Perfect for those busy weeknights, heartier salad recipes can also provide quick, simple dinner options. As a more traditional mix to enjoy at the family table, this Salmon and Grains Salad Bowl brings together salmon, tomatoes and chickpeas on a bed of lettuce topped with ranch dressing.

Find more ways to create hearty salads this spring at litehousefoods.com/iheartsalad.

Salmon and Grains Salad Bowl

Servings: 2

• 4          ounces salmon
• 2          tablespoons paprika, divided
• salt, to taste
• pepper, to taste
• 15        ounces chickpeas
• 2          tablespoons olive oil
• 2          ounces Fresh Express Sweet Butter Lettuce
• 1          cup red quinoa, cooked
• 6          ounces NatureSweet Cherubs Tomatoes
• 2          tablespoons Litehouse Homestyle Ranch Dressing

1. Heat oven to 350° F. Sprinkle salmon with 1 teaspoon paprika; season with salt and pepper, to taste. Bake on lined baking sheet 15 minutes, or until it reaches desired doneness.
2. In bowl, toss chickpeas in olive oil and remaining paprika; add salt and pepper, to taste. Add chickpeas to lined baking sheet. Bake at 400 F 30-40 minutes.
3. Add lettuce to plate or bowl. Top with quinoa, chickpeas, salmon and tomatoes. Drizzle with ranch dressing.

Breakfast Salad Bowl

Servings: 2

• 10        ounces NatureSweet Cherubs Tomatoes
• 2          tablespoons olive oil, divided
• 2          ounces Fresh Express Baby Spinach
• 1          egg
• 2          bacon strips, halved
• 1          cup quinoa, cooked
• 1/2       avocado, sliced
• 2          tablespoons Litehouse Jalapeno Ranch Dressing

1. Heat oven to 400° F. Toss tomatoes in 1 tablespoon olive oil. Bake tomatoes on lined baking sheet 40 minutes.
2. In skillet, add remaining olive oil and cook baby spinach until wilted, stirring as necessary.
3. Cook egg as desired. Remove egg from skillet and set aside. Add bacon to skillet and cook until crispy, turning halfway through.
4. In bowl, layer quinoa, bacon, avocado, egg, spinach and tomatoes. Drizzle with jalapeno ranch dressing.

Source: Litehouse

(Family Features) When family and friends come together in celebration of the holiday season, tasty treats are a must-have for the festivities. You can also celebrate the season of giving with a special giveaway at the end of your gathering to show your gratitude to loved ones.

A simple yet delicious treat, Chocolate Bacon Bark is a sweet-and-salty snack with Gwaltney Bacon as the centerpiece of a crowd-pleaser for nearly any celebration. Try pairing with these creative giveaway bags as a personalized memento to offer a unique memory even after the season comes to a close. The bite-sized morsels are also perfect for individual grab bags by the door as guests make their way home following holiday celebrations.

Visit gwaltneyfoods.com for more holiday recipe ideas. 

Chocolate Bacon Bark and Giveaway Bags

Prep time: 10 minutes
Servings: 24

Chocolate Bacon Bark:

• 1          bag (12 ounces) chocolate candy melts
• 1          package (12 ounces) Gwaltney Bacon
• toppings such as pretzels, candies and sprinkles (optional)

Giveaway Bags:

• Scissors
• Card stock or construction paper
• 24 brown paper lunch bags
• Coloring or drawing materials
• Hole puncher
• Ribbon

1. To make Chocolate Bacon Bark: Line baking sheet with parchment paper. In bowl, melt chocolate candy in microwave in 30-second increments; stir every 30 seconds.
2. Pour chocolate into pan and spread evenly.
3. Top with bacon and pretzels, candies and sprinkles, if desired; freeze until hardened (about 12 hours).
4. Break into bite-sized pieces.
5. To make Giveaway Bags: Using scissors, cut one piece of card stock or construction paper to match width of paper bag.
6. Cut length of card stock or construction paper into “V” shape so point comes about 3/4 down bag.
7. Decorate card stock or construction paper with sayings or drawings.
8. Stuff paper bag with Chocolate Bacon Bark.
9. Hold decorated card stock or construction paper to top of paper bag, “V” shape pointed down, and punch two centered holes about 1/2 inch from top and 1/2 inch away from each other.
10. Using scissors, cut one piece of ribbon about 6 inches long.
11. With holes aligned and decorated card stock or construction paper facing out, insert end of ribbon from back side of bag; tie loose enough knot or bow so paper bag doesn’t rip.
12. Repeat process with remaining bags.

Source: Gwaltney