Meal Ideas 09 September 2019

7 Dishes Perfect for Game Day

Fried, grilled, baked or slow-cooked, game day dishes come in all flavors and textures so everyone comes out a winner. Try these classic ideas and new spins to take your home-gate to the next level.

  • Chicken Wings – Bone-in or boneless, skin on or skin off, buffalo or barbecue-glazed, chicken wings are chef’s choice for a handheld party pleaser. With nearly endless ways to prepare them, they’re a game day staple for parties of all sizes.
  • Pizzas – While delivery (or carryout) from a local restaurant is likely to be more common, creating a homemade pizza is as simple as rolling out dough, layering sauce and cheese then finishing with personalized toppings. If you’re in charge of a smaller, more manageable group, you can even try personal-sized pies for maximum customization.
  • Barbecue – Ribs, pulled pork, brisket and slow-smoked barbecue of all varieties may take more preparation but almost always ends with a happy fan base. Keep in mind that you’ll need to plan further in advance for longer cook times, but larger cuts of meat like pork shoulder help feed larger groups.
  • Veggie Trays – Not every game day dish has to include heavy foods or sticky fingers. An assortment of carrots, broccoli, cauliflower, peppers and more paired with ranch or blue cheese dressings makes for a more nutritious appetizer ahead of the main course.
  • Dips – If you’re looking for help from attendees, look no further than chips and dips for ways guests can lend a hand. Because they’re usually simple to make and easily portable, your fellow fans can bring along any combination of their choosing from buffalo chicken dip and tortilla chips to crackers and hummus.
  • Sliders and Sandwiches – The combinations are just about endless for sliders with many variations of meats, cheeses, spreads and more. Keep your menu simple by choosing one type of bread, 1-2 meats and 1-2 cheeses to avoid going overboard. Guests can always add their own touches when it’s time to dig in.
  • Walking Tacos or Nachos – Another personalized snack, walking tacos are an easy crowd-pleaser – all they take are taco shells and tortillas along with an assortment of your usual toppings: meat, cheese, sour cream, beans, guacamole, black olives, jalapenos and anything else your guests desire. Just line up the ingredients in separate bowls for DIY dining, and for a secondary option, provide tortilla chips to create nachos instead.

Find more game day recipes and ideas at Culinary.net.

 

Photo courtesy of Getty Images

Meal Ideas 16 August 2019

Family Meals Matter

(Family Features) For busy families, finding time to eat together isn't always easy, but coming together around the dinner table regularly isn't just about keeping hungry bellies full. Family meals nourish the spirit, brain and overall health.

Children who grow up sharing family meals are also more likely to exhibit prosocial behavior as adults, such as sharing, fairness and respect. Research has also shown that with each additional family meal shared during the week, adolescents are less likely to show symptoms of violence, depression and suicide; less likely to use or abuse drugs or run away; and less likely to engage in risky behavior or delinquent acts.

In addition, adults and children who eat at home more regularly are less likely to suffer from obesity, and increased family meals are associated with greater intake of fruits and vegetables.

If you struggle to make family meal time happen, try these tips from the experts at the Food Marketing Institute Foundation, creators of the National Family Meals Movement, which aims to help families reap the benefits of enjoying more meals together at home. Or you can find inspiration to make one extra family meal happen each week with recipes like Barbecue St. Louis Ribs, Meatballs or Turkey Pot Pie from the family-focused cookbook "Family Table by Robert Irvine."

Plan ahead. Prepare staples or extras of your favorite recipes that you can refrigerate or freeze to use when you're rushed for time.

Mix and match. Challenge yourself to see how many different ways you can use a grocery item until it's gone.

Embrace convenience. Grocery stores have many time-saving solutions, and frozen and canned produce can be quick additions to many recipes.

Incorporate the kids. Involve your children in shopping, meal planning and meal preparation whenever possible.

Make nutritional balance easy. Plan your family's plates by making sure you are getting all the food groups over the course of the day.

"By quieting the noise and being truly present with the people around us, simple tasks you might normally take for granted - like putting a good meal on the table - take on a deeper meaning," Irvine writes in his book. "The meal ceases to be a time for physical nourishment and becomes something that feeds your family's soul. It's not possible to forge that kind of a connection if you've got one eye fixed on your smartphone at the dinner table."

Look for more tips and meal planning resources at your favorite grocery store.

Meatballs

Recipe courtesy of "Family Table by Robert Irvine" on behalf of the Food Marketing Institute Foundation
Serves: 6

  • 1 Spanish white onion
  • 3 cloves garlic, minced
  • 3 cups diced bread (such as baguette)
  • water
  • 2 large eggs
  • 1/2 cup ricotta cheese
  • 1/2cup Parmesan cheese
  • 1 pound ground pork
  • 1 pound ground veal
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh Italian parsley, chopped
  • 1 tablespoon fresh oregano, chopped
  • 2 tablespoons grapeseed oil
  • 3 cups basic tomato sauce
  1. In small saucepan over medium heat, sweat onion and garlic.
  2. In large bowl, soak bread in water 1-2 minutes. Strain excess liquid.
  3. In separate large bowl, add eggs, ricotta cheese, Parmesan cheese and onion-garlic mixture. Combine then add ground meat, soaked bread, extra-virgin olive oil, parsley and oregano. Mix thoroughly.
  4. Divide mixture evenly to form 10-12 meatballs and use hands to roll into shape.
  5. In large saute pan over high heat, brown meatballs in grapeseed oil on all sides.
  6. Place browned meatballs in separate saucepot with basic tomato sauce. Bring to simmer and finish cooking, about 1 hour.

Barbecue St. Louis Ribs

Recipe courtesy of "Family Table by Robert Irvine" on behalf of the Food Marketing Institute Foundation
Serves: 12

Barbecue Sauce:

  • 2 cups ketchup
  • 2 cups apple cider vinegar
  • 1 cup Dijon mustard
  • 1 cup brown sugar
  • 2 tablespoons cayenne pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper

Spice Rub:

  • 1/2 cup kosher salt
  • 1/4 cup ground mustard
  • 1/4 cup paprika
  • 1/4 cup black pepper
  • 1/4 cup cayenne pepper
  • 1/4 cup ground white pepper
  • 1/4 cup seafood seasoning
  • 2 tablespoons ground cumin
  • 4 full racks St. Louis-style ribs
  1. To make Barbecue Sauce: In bowl, mix ketchup, vinegar, Dijon mustard, brown sugar, cayenne pepper, salt and black pepper. Transfer to thick-bottomed saucepot over medium-low heat. Allow sauce to warm and mix over heat 10-15 minutes, stirring continuously. Remove and cool.
  2. To make Spice Rub: In bowl, mix salt, ground mustard, paprika, black pepper, cayenne pepper, white pepper, seafood seasoning and cumin. Keep dry and covered until ready to use.
  3. Remove silver skin from bottom side of ribs. Evenly rub each rack with 1/4 cup Spice Rub on top and bottom. Wrap each in plastic wrap and keep overnight in refrigerator or cooler.
  4. Heat smoker with pecan or other fruit wood to 165 F and maintain temperature. Remove plastic and place ribs in smoker 4 hours then check doneness. Ribs should be cooked but not falling off bone.
  5. Remove ribs from smoker and glaze each rack with 1/2 cup Barbecue Sauce. Return to smoker 30-40 minutes. Remove and glaze again with 1/2 cup sauce for each rack and cook 20 minutes.
  6. Remove ribs from smoker. Allow to rest 5 minutes then cut into single or double bone sections and serve.

Turkey Pot Pie

Recipe courtesy of "Family Table by Robert Irvine" on behalf of the Food Marketing Institute Foundation
Serves: 4

  • 2 tablespoons butter
  • 1 Spanish white onion, chopped
  • 2 celery ribs, medium diced
  • 3 carrots, small diced
  • 3 cups cooked, shredded turkey (dark meat preferred)
  • 2 tablespoons fresh tarragon, chopped
  • 2 tablespoons fresh parsley, chopped
  • 4 tablespoons all-purpose flour
  • 4 cups turkey stock (or leftover gravy)
  • 2 potatoes, peeled and medium diced
  • 1 square prepared puff pastry
  • 1 egg, beaten
  1. Heat oven to 375 F.
  2. In medium saucepot, melt butter; add onion and sweat 4 minutes. Add celery and carrots; cook 4-5 minutes.
  3. Add turkey and cook 4 minutes. Add tarragon, parsley and all-purpose flour; cook 4 minutes. Add stock and bring to simmer. Add potatoes and simmer until fork tender.
  4. Pour filling into pie pan and top with pastry. Brush pastry with egg.
  5. Bake pie 20-30 minutes, or until crust is golden brown.

Photos courtesy of "Family Table by Robert Irvine"

Source: Food Marketing Institute Foundation

Grilling-Tailgating 02 July 2018

Add Spice to Summer Entertaining

(Family Features) Warmer weather may mean finding ways to cool off, but that doesn’t mean you can’t bring bold flavors to the gathering you’re hosting with family and friends. Whether it’s a barbecue bash or a casual pool party, there is a flavorful blend perfect for nearly every occasion.

When the sun is shining, it’s time to fire up the grill, which means you can get creative and show off your skills. Add a little flavor to your world – Dale Sabor A Tu Mundo – with a versatile ingredient like Tabasco Sauce, which has helped personalize the flavors of food across the globe for nearly 150 years. Whether used as an ingredient or condiment, it can add flavor to virtually any type of cuisine, including Mexican favorites like this Parrillada Mixta with Garlic and Sweet Chipotle Marinades.

Throw some steak, shrimp and chicken on the grill and combine with sweet and spicy marinades to create a grilled spread that’s nearly irresistible. Take it up a notch and serve it with sides such as fresh limes, sizzling onions, creamy guacamole, pico de gallo and soft corn tortillas to complete your meal. It’s a tasty way to add an extra kick of flavor to summer entertaining.

Find more recipes and ways to flavor your world at Tabasco.com.

Parrillada Mixta with Garlic and Sweet Chipotle Marinades

Servings: 6-8

Garlic Chipotle Marinade:

  • 14        garlic cloves, peeled
  • 1          medium white onion, quartered
  • 1 1/2    cups light Mexican beer
  • 3/4       cup olive oil
  • 1          tablespoon coarse black pepper
  • 4          tablespoons Tabasco Chipotle Pepper Sauce 
  • 1          teaspoon salt 
  • 2          flank steaks (1 pound each)

Sweet Chipotle Marinade:

  • 8          garlic cloves, peeled
  • 1          red bell pepper, de-seeded and stemmed 
  • 1          small white onion
  • 1          teaspoon ground cinnamon
  • 1          teaspoon smoked paprika
  • 8          tablespoons olive oil
  • 8          tablespoons agave syrup
  • 4          tablespoons fresh lime juice
  • 1 1/4    cups orange juice
  • 1 1/4    cups cold water
  • 4          tablespoons Tabasco Chipotle Pepper Sauce 
  • salt, to taste 
  • 2          pounds extra-large shrimp, peeled, deveined and tails on
  • 4-6       boneless, skinless chicken breasts
  1. To make Garlic Chipotle Marinade: In blender, puree garlic, onion, beer, olive oil and pepper. Transfer puree to large mixing bowl; add chipotle sauce and salt.
  2. Place steaks in re-sealable plastic bag and pour in marinade.

Note: Marinating time depends on the cut of beef selected. For fajitas or skirt steak, marinate at least 6 hours. 

  1. To make Sweet Chipotle Marinade: In blender, puree garlic, bell pepper, onion, cinnamon, paprika, olive oil, agave, lime juice, orange juice, water and chipotle pepper sauce.
  2. In separate re-sealable plastic bags, divide marinade over chicken and shrimp. Allow shrimp to marinate 8 hours and chicken 24 hours.
  3. To prepare meat: Remove steak, shrimp and chicken from marinade and set aside. Heat grill to medium-high heat. Brush off excess marinade and grill chicken first, to desired doneness, then steak and shrimp.

Note: Cooking times will vary depending on cuts of meat and desired doneness. For best results, use a meat thermometer.

Serving suggestion: Place steak, shrimp and chicken on large platter and serve with side items such as fresh guacamole, pico de gallo, grilled onions, fresh limes and fresh corn tortillas.

Source: Tabasco

Grilling-Tailgating 06 August 2018

Shake Up Your Grilling Menu This Summer

(Family Features) Summer means it’s time to heat up the grill. If you’re looking to add some sizzle to your summer grilling menu, shake things up all summer long with the convenience and versatility of fresh pork. From tender ribs to juicy pork loins, chops, roasts and more, the possibilities are endless.

With mouthwatering flavor and no artificial ingredients, Farmer John California Natural Fresh Pork offers a wide variety of convenient, versatile fresh pork cuts that can take your cookout to the next level. Try out these recipes for Triple Threat Burgers or Chipotle Glazed Spare Ribs, which are sure to be crowd-pleasers at your next barbecue.

Find more grilling tips and recipe inspiration at farmerjohn.com.

Triple Threat Burger

Prep time: 30 minutes
Cook time: 8 1/2 hours
Servings: 6

Pulled Pork:

  • 1             Farmer John Boneless Fresh Pork Shoulder Roast
  • 1/4          cup barbecue seasoning blend
  • 3/4          cup pale lager beer
  • 1 1/2       teaspoons liquid hickory smoke

Triple Threat Sauce:

  • 1             jar (12 ounces) seedless raspberry jam
  • 1             cup barbecue sauce
  • 3/4          cup pale lager beer
  • 1             teaspoon dry mustard
  • 1/4          teaspoon chipotle powder

Burgers:

  • 1             pound Farmer John Ground Pork
  • 1             pound 80 percent lean ground beef
  • 1/4          cup pale lager beer
  • 2             tablespoons barbecue seasoning blend
  • 6             slices cheddar cheese
  • 6             sandwich buns, toasted
  • 6             slices Farmer John Bacon, cooked crisp
  • 6             dill pickle planks
  1. To make pulled pork: Rub pork roast with seasoning and place in 4-5-quart slow cooker. Pour beer and liquid smoke around sides. Cover and cook 8-10 hours on low or 4-5 hours on high. 
  2. Remove roast from slow cooker with tongs and place in large container. Using tongs or two forks, shred pork and set aside 2 cups. Cover and refrigerate.
  3. To make sauce: In medium saucepan, combine raspberry jam, barbecue sauce, beer, mustard and chipotle powder; bring to boil over medium-high heat; boil 5 minutes, stirring constantly. Reduce heat and simmer 15 minutes. Stir 1/2 cup sauce into reserved pulled pork.
  4. To make burgers: Heat charcoal or gas grill to medium. Combine ground pork, ground beef, beer and seasoning; form into six (1-inch thick) burger patties. Grill 5 minutes per side until internal temperature reaches 160° F. Top each burger with slice of cheese; let melt.
  5. Place burgers on bottom buns; spoon about 1/3 cup pulled pork with barbecue sauce onto each burger. Top each with one slice bacon and one pickle plank then close with top bun.

Chipotle Glazed Spare Ribs

Prep time: 25 minutes
Cook time: 1 hour, 40 minutes
Servings: 6

  • 2          racks Farmer John Pork Spareribs, membranes removed 
  • 4          tablespoons salt
  • 4          tablespoons pepper
  • 6          cloves chopped garlic
  • 1          cup honey
  • brown sugar
  • 1/2       can (7 ounces) chipotle chilies in adobo sauce
  • 1/2       cup barbecue sauce
  • 2          limes, zest and juice only, plus additional lime juice
  • 1/2       cup cilantro, chopped
  1. Heat oven to 325° F. Season ribs with salt and pepper. Place on rimmed baking sheet and cover tightly with foil. Bake 1 1/2 hours until ribs reach internal temperature of 195° F. Let cool.
  2. While ribs bake, blend garlic, honey, brown sugar, chipotle chilies, barbecue sauce and lime zest and juice. Blend until smooth. Set aside.
  3. Heat charcoal or gas grill to medium-high. Place ribs on grill and baste with sauce mixture, turning frequently until well-coated with sauce and charred, about 10 minutes. Transfer to cutting board and let rest. Serve with remaining sauce mixture, additional lime juice and chopped cilantro.

Source: Farmer John

Meal Ideas 03 September 2018

Crowd-Pleasing Summer Entertaining

(Family Features) If you’re hosting a backyard barbecue, game night or TV show marathon with friends this summer, it’s helpful to have a plan in mind before diving in.

Consider these tips and recipes featuring Mrs. T’s Pierogies that can help make planning a breeze and allow you to kick back and enjoy the fun alongside your guests.

  • Master the Music. Set the mood as soon as your guests walk in with an upbeat playlist.
  • Add a Creative Twist to Your Menu. When you’re craving something real and satisfying – but want to keep things simple – reach for an option like Mrs. T’s Pierogies. Available in 16 varieties, including mini-size, these pasta shells, filled with creamy whipped potatoes, are loaded with flavor and perfect served alone or as part of creative recipes like a Farmers Market Mini Pierogy Salad. You can also grill them up like in this Mini Pierogy Slider Kebab recipe.
  • Create Self-Serve Stations. Arrange a buffet-style table to allow your guests to help themselves to food. It’s a simple way to ensure you get to enjoy yourself. Just remember to provide the necessary fixings at each station.
  • Bust Out Some Games. Whether it’s a game night or just a get-together with friends, keep games like cornhole or bocce ball on-hand to keep your soiree lively.

For more recipes perfect for entertaining, visit MrsTsPierogies.com.

Mini Pierogy Slider Kebabs

Prep time: 15 minutes
Total time: 20 minutes
Servings: 4-6

  • 1          box Mrs. T’s Mini Classic Cheddar Pierogies
  • 2          tablespoons olive oil
  • kosher salt
  • freshly ground black pepper
  • 1          pound ground beef
  • 1 1/2    teaspoons Worcestershire sauce
  • 1          tablespoon minced red onion
  • 4          deli slices Colby Jack cheese, quartered
  • 4-6       skewers
  • 14        pieces curly leaf lettuce
  • 7          cherry tomatoes, halved
  • 14        cornichon pickles
  1. Heat grill or indoor grill pan to medium heat. Toss pierogies with oil and season with salt and pepper. Grill 8-10 minutes, flipping halfway through. Remove.
  2. In medium bowl, combine ground beef, Worcestershire sauce, onion, salt and pepper. Form into 14 equal sized patties.
  3. Add patties to grill and cook 3-4 minutes per side. Add one slice of cheese to each during last minute of cooking to melt. Remove and cool slightly to handle.
  4. To assemble: skewer one pierogy, flat-side down, then one piece of lettuce, tomato, pickle, burger and another pierogy, flat-side down, to sandwich it all together. Repeat with remaining ingredients.

Farmers Market Mini Pierogy Salad

Prep time: 12 minutes
Total time: 18 minutes
Servings: 4

  • 1          box Mrs. T’s Mini Classic Cheddar Pierogies
  • 1/2       cup white balsamic or cider vinegar
  • 1          small garlic clove, crushed
  • 1/4       teaspoon salt
  • 1/4       teaspoon dried oregano
  • 1/3       cup extra-virgin olive oil
  • 1          large tomato, coarsely chopped
  • 1          medium cucumber, seeded, if necessary, and coarsely chopped
  • 1/4       cup red onion, thinly sliced
  • 4          ounces feta cheese, crumbled
  1. Saute pierogies according to box directions; place in large bowl.
  2. In small bowl, combine vinegar, garlic, salt and oregano; whisk in olive oil until well-blended.
  3. Add tomato, cucumber, red onion, feta and vinaigrette to bowl with pierogies; toss to mix well.

Source: Mrs. T’s Pierogies

Grilling-Tailgating 01 July 2018

Be the Hero of Your Grill This Summer

(Family Features) Nothing brings people together like a barbecue. There seems to be something about being outdoors and the sizzle of fresh food on the grill that makes you want to gather with family and friends.

This summer, you can be the hero of your grill with a few simple tips and tricks:

  • A great meal starts with great meat. Make sure to use versatile, high-quality and tender cuts like Smithfield Fresh Pork ribs, chops and tenderloins.
  • Cut down on time, not flavor. Look for pre-seasoned meats such as pork chops, or slice, dice or cube larger cuts like boneless loin to shorten cook time and increase flavor.
  • Grill like a pro. Use direct heat for burgers and chops, and indirect heat for larger cuts like ribs.

Find more summer grilling tips and pitmaster-perfected recipes at SmithfieldGetGrilling.com.

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St. Louis Style Pork Spare Ribs with Coffee Cocoa Dry Rub

Recipe courtesy of pitmaster Chris Lilly
Prep time: 10 minutes
Cook time: 3 1/2 hours
Servings: 4-6

  • 7          teaspoons salt
  • 2          tablespoons dark brown sugar
  • 4          teaspoons chili powder
  • 1          tablespoon ground coffee
  • 2 1/2    teaspoons unsweetened dark cocoa powder
  • 2          teaspoons black pepper
  • 1          teaspoon garlic powder
  • 1          teaspoon onion powder
  • 3/4       teaspoon ancho chile pepper
  • 1/8       teaspoon coriander
  • 1/8       teaspoon turmeric
  • 2          racks Smithfield St. Louis Style Pork Spareribs, membrane removed
  1. Build charcoal fire for indirect cooking by situating coals on one side of grill, leaving other side empty. Heat grill to 250° F.
  2. To make dry rub: In small bowl, combine salt, brown sugar, chili powder, coffee, cocoa, black pepper, garlic powder, onion powder, ancho chile pepper, coriander and turmeric.
  3. Generously apply dry rub onto front and back of pork ribs. Gently pat to ensure rub adheres.
  4. Put ribs meat-side up over indirect heat, away from coals, close lid and cook until ribs are tender, about 3 1/2 hours.
  5. Remove ribs from grill and let rest, uncovered, 5 minutes. Slice ribs between bones and serve.

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Pineapple Pork Kebabs

Recipe courtesy of pitmaster Sterling Ball
Prep time: 10 minutes
Cook time: 1 hour
Servings: 3-4

  • 1/2       Smithfield Prime Boneless Fresh Pork Loin
  • 1          sweet onion, cut into 1-1 1/2-inch square pieces
  • 1          red bell pepper, cut into 1-1 1/2-inch square pieces
  • 2          cups pineapple chunks
  • 3-4       tablespoons barbecue rub
  • 2 1/2    cups teriyaki marinade
  • 3-4       flexible skewers
  1. Heat grill or smoker to 250° F. Cut pork loin into 2-inch cubes.
  2. Season pork loin, sweet onion, red bell pepper and pineapple chunks with rub.
  3. Thread pork loin, onion, pepper and pineapple on skewer; repeat until length of skewer is almost full. Repeat with additional skewers.
  4. Put assembled kebabs in large re-sealable bag and add teriyaki marinade. Carefully remove air from marinade bag and refrigerate 20 minutes.
  5. Remove kebabs from marinade bag and place on grill over indirect heat; cook 12-14 minutes, remove and set aside.
  6. Increase grill temperature to 400° F. Sear kebabs at high heat, until caramelized. Using meat thermometer, check pork loin cubes for doneness; remove from heat once pork reaches internal temperature of 145° F.

Source: Smithfield

Grilling-Tailgating 06 February 2019

6 Sizzling Barbecue Swaps

(Family Features) Barbecue, grilling, cookout – no matter what you call it, cooking food over an open flame is practically an American pastime. Few other cuisines have such distinctive regional twists and terminology as this fiery favorite. Memphis loves its ribs, North Carolinians their pulled meats and Texas, Alabama and St. Louis, to name a few, have their own riffs on American favorites.

While each regional barbecue favorite is traditionally prepared with beef or pork, more adventurous eaters can adopt the same cooking and flavor techniques but use lamb instead. Swapping proteins doesn’t need to be difficult. For example, Californians who like tri-tip can recreate that Santa Maria-style flavor by mixing together salt, pepper, garlic and dried herbs to dry brine a boneless leg of lamb for 24 hours then grill it to their preferred doneness.

Before it makes it to your table, American lamb is raised by dedicated farmers and ranchers with a shared connection to the land, the animals and the local communities they serve. There are more than 80,000 family farmers and ranchers caring for more than 6 million sheep in both small flocks and large operations throughout the United States. American lamb is available year-round and cuts range from loins and shanks to chops and roasts.

If you’re feeling adventurous, try these riffs on classic barbecue dishes featuring American lamb. For more tantalizing recipes, visit AmericanLamb.com.
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  1. Smoked Memphis-Style American Lamb Riblets

Tender lamb riblets (also known as spare ribs) are sweet and tender when slow-cooked on the grill. These Memphis-style ribs are suffused with a spicy-sweet dry rub, smoked to perfection and brushed with a tangy yet spicy Memphis-style barbecue sauce.
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  1. Pulled Barbecued American Lamb Shoulder with Lemon and Herb Fennel Slaw

This tender pulled smoked lamb shoulder is rubbed with fragrant citrus, aromatics and spices then smoked until falling off the bone. It’s served with a spicy citrus and vinegar sauce, a crunchy, creamy fennel and herb slaw, and grilled flatbreads.
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  1. Grilled American Lamb Kabobs with Tzatziki

Lamb kabobs are a straightforward, flavorful dish perfect for a relaxed cookout. Bite-sized pieces of boneless leg of lamb are marinated in a yogurt-garlic mix and grilled with red onions until smoky and tender. Serve kabobs with a classic tzatziki and grilled flatbreads.
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  1. American Lamb Burgers with Roasted Garlic Rosemary Spread

Lamb’s unique flavor does wonderfully with just a little char from the grill, making it an excellent choice for burgers. A hint of red onion, garlic powder and sea salt play up hearty taste, while a simple roasted garlic and rosemary spread lends a creamy, herbaceous counterpoint.
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  1. Smoked Leg of American Lamb with Texas-Style Dry Rub

Grilling a whole leg of lamb is a celebratory act and is the perfect centerpiece for an evening spent outdoors. Inspired by Texas-style barbecue, this recipe features a dry rub with toasted spices, vibrant paprika and plenty of kick. This dish is best accompanied by thick-cut toast and your favorite sides.
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  1. Grilled American Lamb Loin Chops with Spring Herb Salsa Verde

Few cuts of meat are as satisfying as perfectly grilled lamb loin chops with a crispy exterior that gives way to meltingly tender meat. The distinctive flavor of lamb chops – rich with an edge of earthiness – is highlighted beautifully by a refreshing Italian-style salsa verde and grilled lemon halves. Grilled vegetables, dressed simply with olive oil, sea salt and a squeeze of lemon, are an ideal side.

Source: American Lamb Board

Meal Ideas 11 June 2018

Flavorful Foods for Outdoor Family Fun

(Family Features) Summer can be jam-packed with camps, family reunions and more, and people can sometimes miss opportunities to enjoy time together. This summer, savor and celebrate those simple yet memorable backyard moments with friends and family that make the season unforgettable.

Soak in the warm weather and try fresh and flavorful recipes al fresco. Dress your table with a bright tablecloth and a full spread of summer barbecue staples and ice-cold drinks. For example, you can reinvent a summer grilling classic with these Hawaiian Ham Skewers, which combine the smokiness of Smithfield Anytime Favorites Ham with the sweetness of fresh pineapple.

As the sun begins to set, invite friends and family for a backyard game night, outdoor movie or bonfire. Gather around the fire and take your s’mores to the next level with Smithfield Hometown Original Bacon for a perfect savory and sweet combination. Wrap your toasted marshmallow with bacon and squish it between melted chocolate and graham crackers for a treat to end a long summer day.

To find more summer entertaining tips and recipes, visit Smithfield.com.
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Hawaiian Ham Skewers

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4-6

Hawaiian Glaze:

  • 1/2       cup ketchup
  • 1/2       cup pineapple juice
  • 2          tablespoons brown sugar
  • 1/4       cup reduced-sodium soy sauce or tamari
  • 2          garlic cloves, minced
  • 1          tablespoon ginger root, minced or grated

Ham Skewers:

  • 4-6       skewers
  • 1 1/2    pounds Smithfield Ham Steaks, cut into 1 1/2-2-inch squares
  • 1          large red onion, cut into eight wedges, root end intact
  • 2-3       sweet bell peppers, cut into 1 1/2-2-inch pieces
  • 1/2       fresh pineapple, cored and cut into 1/2-inch thick slices
  • 4          ounces fresh button or crimini mushrooms, halved (optional)
  • 1          green onion, thinly sliced, for garnish
  1. To prepare glaze: In small bowl, whisk ketchup, pineapple juice, brown sugar, soy sauce, garlic and ginger root until combined; reserve, refrigerated, for up to 3 days.
  2. Heat grill to medium-high. Skewer ham, onion, bell pepper, pineapple and mushrooms by alternating pieces and brush with about one-third of glaze.
  3. Grill 8-12 minutes, or until slightly charred and vegetables are cooked as desired, turning as needed. Glaze skewers about halfway through cooking and again before serving. Garnish with green onion.

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Bacon S’mores

Prep time: 20 minutes
Cook time: 5 minutes
Servings: 8

  • 4          strips any variety Smithfield Bacon
  • 8          marshmallows
  • 2          chocolate bars (about 3 ounces), broken into eight pieces
  • 8          graham crackers, broken into squares
  1. Heat oven to 375° F.
  2. On lightly sprayed, foil-lined, rimmed baking pan, separate strips of bacon; lay flat in single layer and gently stretch each strip 1-2 inches. Bake 10-12 minutes, or until bacon begins to curl and edges just start to crisp, rotating pan halfway through cooking. Remove bacon from pans with spatula while warm, draining briefly on absorbent paper; reserve.
  3. Cut bacon slices in half crosswise and tightly wrap around marshmallows, securing with skewer or roasting stick. Roast marshmallows over open fire until toasty brown on edges, being careful not to burn or ignite marshmallows.
  4. Immediately sandwich roasted marshmallows between two graham crackers with piece of chocolate.

Source:  Smithfield

Appetizers & Sides 23 May 2017

A Standout Graduation Menu

(Family Features) If you’re like many families, this time of year is filled with celebrations including everything from graduations to weddings, and they all have one thing in common: food, food and more food.

Whether you’re organizing a party of your own or taking a dish for a potluck, these ideas are perfect for creating a standout dish that fellow revelers will truly enjoy:

Make a DIY delight. Guests of all ages enjoy creating custom treats, and it’s easy to set up a DIY station for all kinds of snacks. Grab a handful of coordinating containers for all the ingredients and supply serving-size bags then let your imagination soar with a candy medley, trail mix or even a popcorn bar.

Go ahead, take a shortcut. This busy season, you get a pass on making everything from scratch, and options like Armour Original Meatballs are terrific for entertaining because the work is already done for you. With a few simple additions, you’ll have a delish dish to share in no time. Barbecue Glazed Meatballs make for a simple and easy recipe. If you’re looking for something fun and creative, try these Barbecue Meatball Bites.

Get clever and sweet. Every party needs dessert and if you’re honoring “one smart cookie” of a grad, why not sweeten things up with a table filled with cookies of every flavor. The sentiment will earn almost as much appreciation as all those guests who get their taste buds tickled.

These recipes and more can be found at ArmourMeats.com.

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Barbecue Glazed Meatballs

Prep time: 20 minutes
Total time: 20 minutes
Servings: 16

  • 1-1 1/2 cups grape jelly
  • 1 cup barbecue sauce
  • 1 bag (14 ounces) Armour Original Meatballs
  1. In large saucepan, combine jelly and barbecue sauce. Cook and stir over medium heat until jelly melts.
  2. Add meatballs and heat over medium-low heat for 15 minutes, or until meatballs are hot and glazed, stirring occasionally.
  3. Serve in slow cooker set on low, if desired.

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Barbecue Meatball Bites

Prep time: 10 minutes
Total time: 25 minutes
Servings: 12

  • Nonstick cooking spray
  • 1 can (8 ounces) refrigerated crescent dough
  • 1/3 cup barbecue sauce, divided
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 12 Armour Original Meatballs
  • chopped dill pickles
  • crispy fried onions
  1. Heat oven to 425° F. Coat 12 muffin tin cups with nonstick cooking spray. Roll out dough and cut into 12 squares; press into bottom and up sides of each muffin cup.
  2. Spoon 1 teaspoon barbecue sauce into bottom of each cup and top each with about 1 tablespoon cheese. Place meatballs on top of cheese. Spoon another 1/2 teaspoon barbecue sauce over meatballs and sprinkle with more cheese.
  3. Top with desired amount of dill pickles and fried onions.
  4. Bake 13-17 minutes until dough is browned and meatballs are hot. Let stand 10 minutes before removing from muffin tins to serve.

Source: Armour

Meal Ideas 09 May 2017

Add Sizzle to Your Fourth

(Family Features) A dazzling fireworks display may be the grand finale for your celebration, but you can make your mouthwatering menu a close second with these ideas to light up your Fourth of July. From bold burgers to crisp salads and sweet sides, give your guests plenty of reason to feel festive all day long. And don’t forget to add a little indulgence for all ages with a DIY dessert bar.

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Find more recipes perfect for the Fourth of July at culinary.net.

Serve Up a Sundae Bar
The only thing better than a dish of cold ice cream on a hot summer day is the chance to make it all your own. Let guests create their own dishes of deliciousness with a DIY sundae bar. Start with a healthy supply of cups, spoons and towels to mop up inevitable drips then fill the bar with irresistible options like these:

  • A sampling of ice creams, like vanilla, chocolate and strawberry
  • Fresh sliced fruit
  • Crushed candies and cookies
  • Sauces (chocolate, caramel and something fruity, too)
  • Assorted nuts
  • Crunchy favorites like crumbled cones or salty pretzels
  • Coconut (raw and toasted)
  • Whipped cream
  • Sprinkles

A Bold Take on an American Classic
When it comes to feeding family and friends on the Fourth of July, nothing pleases guests more than fan-favorite American bites fresh off the grill. Cheeseburgers are a tried-and-true classic for summer grilling season. Give your burger recipe a bold, sweet kick this Fourth of July with honey barbecue sauce and the finishing touch of delicious, smooth-melting Borden Cheese. Find more summer recipes to transform mealtime into memorable family time at bordencheese.com.

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Bold Honey Barbecue Burger

Total time: 35 minutes
Servings: 4

  • 1 pound ground beef
  • 1/2 cup chopped green onions
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 3-4 tablespoons steak seasoning
  • 4 hamburger buns
  • 1/2 stick melted butter
  • 3/4 cup barbecue sauce
  • 1 tablespoon honey
  • 4 slices Borden Cheese American Singles
  • 8 slices thick bacon, cooked until crispy
  • 8 frozen onion rings
  • 4 slices tomato
  • fresh lettuce
  1. Combine ground beef, green onions, garlic powder and cayenne pepper; form into four patties. Sprinkle both sides of each patty with steak seasoning. Cover and chill. (Patties can be made several hours in advance.)
  2. Brush buns with melted butter; set aside. In small bowl, mix barbecue sauce with honey; set aside.
  3. Heat grill to medium-high heat.
  4. Grill burgers to internal temperature of 160° F, about 4-6 minutes per side. Two minutes before burgers are finished, grill buns, butter-side down, until golden brown. Place cheese slices on burgers to melt.
  5. Serve each burger on buttered bun topped with two slices bacon, two onion rings, honey barbecue sauce, lettuce and tomato.

A Tropical Summer Twist
If you find yourself hosting a last-minute barbecue without time to plan an extensive menu, don’t panic. Simply add a twist to traditional summer staples, like mixing one bag of cabbage with one jar of coleslaw dressing for a classic coleslaw side dish or incorporating coleslaw into your main course. This spin on a classic barbecue meal, Grilled Hawaiian Chicken and Tropical Coleslaw, can take your entertaining to the next level. For more recipes, visit litehousefoods.com.

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Grilled Hawaiian Chicken and Tropical Coleslaw

Total time: 1 hour, 25 minutes
Serves: 6

  • 1/3 cup ketchup
  • 1/3 cup packed dark brown sugar
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup pineapple juice
  • 4 tablespoons olive oil, divided, plus additional for brushing grill
  • 1 1/2 tablespoons rice vinegar
  • 4 teaspoons Litehouse Instantly Fresh Garlic
  • 1 tablespoon Litehouse Instantly Fresh Ginger
  • 1/2 teaspoon sesame oil
  • 3/4 teaspoon freshly ground black pepper, plus additional, to taste
  • salt, to taste
  • 1 3/4 pounds boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
  • 1 large red onion, diced into 1 1/4-inch pieces
  • 1 1/2 large green peppers, diced into 1 1/4-inch pieces
  • 3 cups fresh cubed pineapple

Coleslaw:

  • 1 package (14 ounces) coleslaw mix
  • 1 cup diced red pepper
  • 1 cup diced pineapple
  • 1/2 cup slivered almonds
  • 1/2 cup Litehouse Coleslaw dressing
  1. In mixing bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in pepper and season with salt, if desired.
  2. Place chicken in gallon-sized re-sealable bag. Reserve 1/2 cup marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1-2 hours. Soak 10 wooden skewer sticks in water 1 hour.
  3. While chicken marinates, prepare coleslaw. In medium bowl, toss together coleslaw mix, red pepper, pineapple, almonds and coleslaw dressing. Refrigerate until ready to serve.
  4. Heat grill to 400° F.
  5. Drizzle remaining olive oil over red onion, bell pepper and pineapple; toss. Season red onion and bell pepper with salt and pepper then thread red onion, bell pepper, pineapple and chicken onto skewers until all chicken is used.
  6. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup marinade. Rotate to opposite side and brush remaining marinade on opposite side; grill about 4 minutes, or until chicken registers 165° F in center on instant read thermometer.
    Serve skewers warm with coleslaw.

A Honey of a Side
No summer picnic or grilling spread is complete without an array of mouthwatering sides. When planning your menu, go for variety with dishes ranging from rich and savory to light and refreshing. If you want to mix things up a bit, look for ways to dress up timeless favorites, like this take on baked beans that gets its sweetness from honey instead of sugar. Find more ways to sweeten up your celebration at honey.com.

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Honey Baked Beans

Recipe courtesy of the National Honey Board
Servings: 4-6

  • 4 slices bacon, diced
  • 1/2 cup chopped onion
  • 4 1/2 cups cooked navy beans (or 3 cans, 15 ounces each)
  • 1/2 cup honey
  • 1/2 cup ketchup
  • 1 tablespoon prepared mustard
  • 1 tablespoon Worcestershire sauce
  1. Heat oven to 350° F.
  2. Saute bacon and onion until onion is tender; combine with remaining ingredients in shallow 2-quart, oven-safe baking dish. Cover with lid or aluminum foil and bake 30 minutes. Uncover and bake 45 minutes longer.

Photo courtesy of Getty Images (berry sundaes)
Photo courtesy of Getty Images (baked beans)

Source: Family Features

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