Breakfast & Brunch 17 January 2019

Ramp Up Breakfast with Morning Protein

(Family Features) Families across America want to make sure that they’re starting the day strong, and getting enough high-quality protein in the morning is a simple way to do so. A breakfast with protein is a great way to energize the morning, and adding it to your family’s routine doesn’t have to be complicated.

Simply add an 8-ounce glass of milk with 8 grams of natural protein plus other essential nutrients to your favorite breakfast foods for an easy, delicious way to help meet your morning protein goals.

Kids already love milk and it’s a naturally nutrient-rich, wholesome food that moms can feel good about pairing with breakfast. Plus, experts recommend 25-30 grams of protein for adults at every meal – so getting a high-protein breakfast, including milk, gives moms the energy they need to cross everything off their to-do lists. Parenting expert, pediatrician and mom of three, Dr. Tanya Altmann, recommends serving milk at breakfast for a source of high-quality protein in the morning.

“The morning is a great time to bring the family together and start the day off with a tasty breakfast. As a mom of three, I need breakfast options that are quick and easy but also nutritious,” Dr. Altmann said. “Serving my children whole-grain cereal and milk, healthy oatmeal with fruit or a smoothie made with milk guarantees that my family will get high-quality protein and other essential nutrients to start their day off strong.”

Bring a smile to your child’s face with this charming twist on a breakfast standard. Simply make instant oats with familiar flavors – cinnamon, vanilla and brown sugar – and top the bowl with a friendly bunny face. For more recipes and ideas, visit MilkLife.com.

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Bunny-Faced Microwave Oatmeal

Recipe courtesy of Tiffany Edwards of Creme de la Crumb

  • 1/3       cup instant oats
  • 3/4       cup fat free milk
  • 1/4       teaspoon cinnamon
  • 1/4       teaspoon vanilla                                                           
  • 1          teaspoon brown sugar
  • 2/3       small banana
  • 2          fresh blueberries
  • 1/2       small strawberry
  • chocolate syrup (optional)
  1. In microwave-safe bowl, stir together oats, milk, cinnamon, vanilla and brown sugar. Microwave on high 30 seconds-1 minute and stir.
  2. Cut banana in half crosswise. Cut 1 1/8-inch thick coin slices from flat end of each banana half. Place slices in upper-third of oatmeal bowl, side-by-side, to make eyes. Top with 1 blueberry on each banana slice.
  3. Place remaining banana halves at the top of the bowl, hanging off edge, to create ears.
  4. Place strawberry in the middle of the bowl to make the nose then drizzle chocolate, if desired, to make mouth and whiskers.
  5. Serve with 8-ounce glass of milk.

Nutritional information per serving: 320 calories; 2 g fat; 0 g saturated fat; 10 mg cholesterol; 18 g protein; 59 g carbohydrates; 5 g fiber; 190 mg sodium; 550 mg calcium (60% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.

Source: MilkPEP

Breakfast & Brunch 17 January 2019

New Year, New Organic You

(Family Features) The New Year is a great time to reflect on your life and think about what you can do to become happier and healthier. There are many resolutions you can make, but one that can benefit you, your family, your community and the planet is eating more organic food. It can also be easier than you think.

To be USDA-Certified Organic, food must be grown without toxic synthetic pesticides and herbicides, genetically engineered ingredients (also called GMOs), antibiotics or artificial growth hormones.

“Simply put, organic is better for you and the environment. When you’re eating organic foods, you’re keeping harmful chemicals and GMOs out of your body and some studies have shown that organic farming produces more nutrient-dense crops,” said Arjan Stephens, executive vice president, sales and marketing at Nature’s Path. “Organic farming supports a healthier planet by not adding chemicals to the air, water and soil, as well as keeping them away from you and future generations.”

Going organic is simple; you can start small and feel good knowing that every time you choose organic it benefits you and the environment. Here are three ways to go organic this year:

  • Look Inside Your Pantry: Fresh fruits and vegetables may be the first thing that come to mind when you think about organic, but don’t forget about your pantry. Staples such as flour, sugar, vegetable oil, peanut butter and more can be swapped out for organic options and make it easier to have organic food as part of every meal.
  • Start with What You Eat Everyday: A good place to start is with the foods you consume every day. If you and your family start each morning with a bowl of cereal, try eating organic cereal like Nature's Path, which has an extensive line of cereals (as well as waffles, granola, oatmeal and granola bars) that are all USDA-Certified Organic, or try this tasty, organic recipe for an Oatmeal Latte.
  • Think Outside the Cart: You may think that organic food costs more, but you can find less expensive options by shopping at your local farmer’s market, comparing prices online, buying in bulk (which is better for the environment) and even growing some of your own food.

Going organic can be easy, delicious and good for you and the planet. For more tips on going organic, visit blog.naturespath.com/.
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Oatmeal Latte

  • 2/3       cup water
  • 1/3       cup vanilla soy milk
  • 1/2       cup Nature’s Path Original Hot Oatmeal
  • pinch of salt
  • 2          tablespoons brown sugar
  • 1-2       shots espresso, for topping
  • 1/2       cup warm vanilla soy milk, for topping
  • Nature’s Path Flax Plus Vanilla Almond Granola, for topping
  • pinch of cinnamon, for topping
  1. In small saucepan, bring water and soy milk to simmer over medium-high heat.
  2. Add oats and salt. Turn heat to medium and cook until oatmeal reaches desired consistency. Stir in brown sugar and transfer to bowl or mug.
  3. Using steamer, milk frother or whisk, froth warm milk until foamy.
  4. Top oatmeal with espresso and frothed milk. Stir gently. Top with granola and cinnamon.

Source: Nature’s Path

Meal Ideas 16 January 2019

Warm Up with Sweet and Savory Comfort Food

(Family Features) If chocolate for dinner sounds too good to be true, it’s because chocolate is usually associated with decadent desserts. However, it can also take comfort food to a whole new level when paired with savory ingredients like red meat.

A bit of bittersweet cocoa powder helps balance out the richness of red meats like duck. Although it’s leaner and lower in saturated fat than other red meats, duck has a bold flavor and texture similar to steak.

In this Mocha-Rubbed Duck Breast recipe, cocoa powder, ground coffee and savory spices are rubbed onto the meat before it’s seared and smothered with a luscious sweet cherry and red wine sauce. The toasty, nutty flavor of coffee complements the cocoa while dark sweet cherries, red wine and toasted almonds complete the sweet and savory dish.

Find more comfort food recipes and tips for cooking with duck at mapleleaffarms.com.
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Mocha-Rubbed Duck Breast with Cherry and Red Wine Pan Sauce

Prep time: 2 hours, 10 minutes 
Cook time: 35 minutes
Servings: 4

Mocha Rub:

  • 2          tablespoons brown sugar
  • 1/2       teaspoon sweet paprika
  • 1/2       teaspoon ground coffee
  • 2          teaspoons kosher salt
  • 1          teaspoon ground black pepper
  • 1/2       teaspoon cocoa powder
  • 4          Maple Leaf Farms Duck Breasts, thawed


Cherry and Red Wine Pan Sauce:

  • 2          tablespoons reserved duck fat
  • 1/2       cup minced shallots
  • 3/4       cup dry red wine
  • 1 1/2    teaspoons balsamic vinegar
  • 1 1/2    teaspoons granulated sugar
  • 5          ounces frozen dark sweet cherries, thawed and halved
  • 5          sprigs fresh thyme
  • salt, to taste
  • ground black pepper, to taste
  • toasted sliced almonds, for garnish
  1. To make Mocha Rub: In small bowl, mix brown sugar, paprika, coffee, salt, pepper and cocoa powder. Set aside.
  2. Pat duck breasts dry and score according to package directions. Use half of rub on meat side of breasts. Cover breasts and refrigerate at least 2 hours or overnight.
  3. In cold saute pan, place duck breasts skin-side down. Place pan over low-medium heat 8-12 minutes, or until fat is rendered and skin is crisp and brown.
  4. Turn breasts over and sprinkle remaining rub on skin side. Cook breasts 1-2 minutes skin-side up. Turn breasts back to skin-side down 1-2 minutes to caramelize rub. Reserve approximately 2 tablespoons duck fat for sauce.
  5. Heat oven to 350° F.
  6. Place duck breasts skin-side up on rimmed baking sheet; bake 5-6 minutes, or until internal temperature reaches 155° F. Let breasts rest 4-5 minutes before slicing. Temperature will rise during resting period to reach 165° F.
  7. To make Cherry and Red Wine Pan Sauce: Place saute pan with reserved duck fat over medium heat. Add shallots and cook until softened. Add wine to pan to deglaze. Stir in balsamic vinegar, sugar, cherries and thyme sprigs; simmer until reduced. Remove thyme sprigs. Add salt and pepper, to taste.
  8. Serve sauce over cooked duck breasts. Garnish with toasted almond slices.

Source: Maple Leaf Farms

Grilling-Tailgating 16 January 2019

Dig Into 7 Game-Winning Dips

(Family Features) Although you may share a passion for a favorite sports team, not everyone has the same taste when it comes to the tailgating menu. Enter these seven dips: from a yogurt turmeric dip to spicy buffalo chicken dip, you’re sure to please nearly every game-day guest.

Visit McCormick.com or find McCormick on Facebook and Pinterest for more recipes to make your tailgating menu a winner.

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Texas Trash Dip

There won’t be any trash talk when it comes to this dip. It’s the ultimate ooey, gooey, cheesy dish that’s sure to be all the rage at game-day parties and social gatherings.

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Easy Buffalo Chicken Dip

Games and wings go hand-in-hand, but you can keep hands mess-free with this alternative that combines all the flavors of savory Buffalo chicken wings in a warm, creamy dip. 

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Sweet Georgia Peach and Pecan Dip

Think outside the box this season with a dip that is the perfect blend of salty and sweet. Bacon, Georgia peaches, sweet onions and a brown sugar bourbon marinade are complemented by pecans for a nutty, crunchy finish.

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Creamy Turmeric and Cinnamon Dip

Low-fat yogurt and milk blend with golden turmeric and cinnamon for a tangy dip just waiting for crispy dippers like pita chips and veggies.

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Roasted Carrot Yogurt Dip

Move over cheesy, chili dips – the tangy sweetness of orange juice, carrots and honey make for a simple dip you can feel good about devouring.

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Spinach Artichoke and Dill Dip

Warm up with this crowd-pleasing dip made with fresh spinach, artichoke hearts, cream cheese and Parmesan.

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Spicy Black Bean Dip

Simply mix together a can of black beans, chopped tomatoes and spices like chili powder and cumin for an easy dip to throw together for last-minute guests.

Source: McCormick

Holiday 04 December 2018

Twice-As-Nice Holiday Treats

(Family Features) With 334 days leading up to December, make the most of the season by enjoying the holiday’s quintessential flavors like gingerbread, peppermint and cinnamon – with double the festive treats to please every taste.

Transform one vibrant holiday flavor into two festive treats that family and friends are sure to love. Nothing signals the holiday season like the sweet and spicy snap of gingerbread. Enjoy this must-have flavor in freshly baked Gingerbread Men Cookies or a Triple Chocolate Gingerbread cake.

Peppermint offers a refreshing, sweet taste that’s perfect for gifted treats like Peppermint Crunch Popcorn and Peppermint Bars. Also, cinnamon stars twice as nice in a Peanut Butter Snickerdoodle Tart with Cinnamon Peanut Crust and decadent Cinnamon Caramel Swirl Bars.

Find more gingerbread, peppermint and cinnamon treats at McCormick.com.

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Gingerbread Men Cookies

Prep time: 20 minutes
Cook time: 8 minutes
Servings: 24

  • 3          cups flour
  • 2          teaspoons McCormick Ground Ginger
  • 1          teaspoon McCormick Ground Cinnamon
  • 1          teaspoon baking soda
  • 1/4       teaspoon McCormick Ground Nutmeg
  • 1/4       teaspoon salt
  • 3/4       cup (1 1/2 sticks) butter, softened
  • 3/4       cup firmly packed brown sugar
  • 1/2       cup molasses
  • 1          egg
  • 1          teaspoon McCormick Pure Vanilla Extract
  1. In large bowl, mix flour, ginger, cinnamon, baking soda, nutmeg and salt. Set aside.
  2.  
  3. In separate large bowl, using electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
  4. Heat oven to 350° F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
  5. Bake 8-10 minutes, or until edges of cookies are set and just begin to brown. Cool on baking sheets 1-2 minutes. Remove to wire racks; cool completely. Decorate as desired.

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Triple Chocolate Gingerbread

Prep time: 10 minutes
Cook time: 50 minutes
Servings: 16

  • 1          package (2-layer size) chocolate cake mix
  • 1          package (4-serving size) chocolate instant pudding mix
  • 4          eggs
  • 1          tablespoon McCormick Ground Ginger
  • 1          teaspoon McCormick Ground Cinnamon
  • 1/2       teaspoon McCormick Ground Allspice
  • 1/2       cup sour cream
  • 1/2       cup vegetable oil
  • 1/2       cup molasses
  • 1/2       cup water
  • 1          cup miniature chocolate chips
  • nonstick baking spray with flour
  1. Heat oven to 350° F. In large bowl, using electric mixer on low speed, beat cake mix, pudding mix, eggs, ginger, cinnamon, allspice, sour cream, vegetable oil, molasses and water until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes until well blended. Stir in chocolate chips.
  2. Pour into 10-cup Bundt pan prepared with nonstick spray.
  3. Bake 50 minutes, or until cake pulls away from sides of pan and springs back when touched lightly. Cool in pan 15 minutes. Invert cake onto wire rack. Cool completely.

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Peppermint Bars

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 36

Brownies:

  • 1          family-size package fudge brownie mix

Peppermint Filling:

  • 5          cups confectioners’ sugar
  • 14        tablespoons butter, melted
  • 2          tablespoons heavy cream
  • 1          teaspoon McCormick Pure Peppermint Extract
  • 1/8       teaspoon McCormick Food Color & Egg Dye, Red

Chocolate Glaze:

  • 12        ounces semi-sweet baking chocolate, coarsely chopped
  • 1/2       cup (1 stick) butter
  • crushed peppermint candies (optional)
  1. To make Brownies: Heat oven to 350° F. Prepare brownie mix according to package instructions. Spread on greased, foil-lined, 15-by-10-by-1-inch baking pan.
  2. Bake 15 minutes, or until toothpick inserted in center comes out almost clean. Cool in pan on wire rack.
  3. To make Peppermint Filling: In large bowl, using electric mixer on medium speed, beat confectioners’ sugar, melted butter, cream, peppermint extract and food coloring until well blended and smooth. Spread evenly over cooled brownies. Refrigerate 30 minutes.
  4. To make Chocolate Glaze: In large, microwavable bowl, microwave chocolate and butter on high 2 minutes, until butter is melted. Stir until chocolate is completely melted. Spread over top of chilled brownies. Sprinkle with crushed peppermint candies, if desired. Cut into bars.

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Peppermint Crunch Popcorn

Prep time: 10 minutes
Servings: 16

  • 6          cups plain popped popcorn
  • 1          bag (12 ounces) candy-coated chocolate pieces
  • 12        ounces white baking chocolate, chopped
  • 1          teaspoon McCormick Pure Peppermint Extract
  • 1 tablespoon red and green sprinkles
  1. In large bowl, mix popcorn and candy-coated pieces. Line large, shallow baking pan with wax paper. Set aside.
  2. Melt white chocolate according to package instructions. Stir in peppermint extract. Pour over popcorn mixture. Toss to coat evenly. Spread in single layer on prepared pan. Sprinkle evenly with red and green sprinkles.
  3. Let chocolate cool and harden completely. Gently break into clusters. Package in cellophane bags with ribbons for holiday gifting.

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Peanut Butter Snickerdoodle Tart with Cinnamon Peanut Crust

Prep time: 30 minutes
Cook time: 8 minutes
Servings: 8

  • 1 1/2    cups lightly salted roasted peanuts, lightly crushed
  • 3          tablespoons packed brown sugar
  • 3          tablespoons butter, melted
  • 1          teaspoon McCormick Ground Cinnamon, divided
  • 3          tablespoons chocolate milk
  • 4          ounces semi-sweet chocolate, coarsely chopped
  • 1/2       cup creamy peanut butter
  • 2          tablespoons sweetened condensed milk
  • 1          teaspoon McCormick Pure Vanilla Extract
  • 1/2       cup heavy cream
  1. Heat oven to 350° F. In medium bowl, mix peanuts, sugar, butter and 1/2 teaspoon cinnamon. Remove 1/4 cup and spread on small baking sheet. Divide remaining peanut mixture among four (4-inch) tart pans with removable bottoms. Press firmly onto bottom and sides of each pan.
  2. Bake tart crusts and peanut mixture together 8 minutes. Cool on wire racks.
  3. In medium microwavable bowl, microwave chocolate milk on high 45 seconds. Add chocolate; stir until completely melted and smooth. Set aside.
  4. In large bowl, using electric mixer on medium speed, beat peanut butter, sweetened condensed milk, vanilla and remaining cinnamon until smooth. Add heavy cream; beat until soft peaks form. Spread in prepared tart crusts. Spread chocolate mixture over top.
  5. Refrigerate at least 1 hour, or until ready to serve. Cut each tart in half. Sprinkle with toasted peanut crumble.

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Cinnamon Caramel Swirl Bars

Prep time: 25 minutes
Cook time: 35 minutes
Servings: 24

  • 1 1/2    cups flour
  • 2          teaspoons baking powder
  • 2          teaspoons McCormick Ground Cinnamon
  • 1/4       teaspoon salt
  • 1 1/2    cups firmly packed brown sugar
  • 1/2       cup (1 stick) butter, melted
  • 2          eggs
  • 1          tablespoon McCormick Pure Vanilla Extract
  • 1          cup coarsely chopped pecans
  • 1          package (14 ounces) caramels, unwrapped
  • 1/4       cup milk
  1. Heat oven to 350° F. In medium bowl, mix flour, baking powder, cinnamon and salt. Set aside.
  2. In large bowl, mix brown sugar, butter, eggs, vanilla and pecans until well blended. Add flour mixture; mix well. Reserve 1 cup batter. Spread remaining batter into lightly greased, foil-lined, 13-by-9-inch baking pan. Bake 15 minutes, or until firm.
  3. In microwavable bowl, microwave caramels and milk on high 2-3 minutes, or until caramels are completely melted, stirring after each minute. Cool 5 minutes, or until slightly thickened. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved batter by spoonfuls over caramel layer. With knife, cut through batter several times for marble effect.
  4. Bake 15-20 minutes, or until center is set. Cool in pan on wire rack. Lift from pan. Cut into bars.

Source:  McCormick

Holiday 09 November 2018

Freshen Up Holiday Entertaining

Add tasty, crunchy grapes to seasonal dishes

(Family Features) The holiday season is typically marked by gatherings of friends and family. Whether you’re hosting overnight guests, drop-in visitors or an important seasonal meal, taking a fresh approach to the menu can make the get-together more special.

As you prepare for the festivities, consider recipes that feature healthy ingredients such as versatile California grapes, which come in three vibrant colors – red, green and black – and can add a palate-pleasing crunch and plenty of taste to everything from main dishes to sides and even desserts. Heart-healthy grapes are also perfect on their own as a snack and their natural beauty can help enhance any table as an edible garnish or fresh centerpiece.

Using grapes as a featured ingredient in your holiday dishes can provide a fresh twist on seasonal dishes, such as this Grape Dutch Baby or these Roasted Brussels Sprouts with Grapes and Balsamic Glaze. For dessert, use the natural sweetness of grapes to create a smooth Grape Caramel Sauce that can be served as a topping for ice cream or other seasonal desserts.

Seasonal Entertaining with Grapes

While the beautiful, vibrant colors of grapes can add visual interest to recipes, they can also serve a variety of purposes when hosting:

  • Grapes can make for easy decorations when placed in bowls, on platters or draped from a cake plate.
  • Grapes can be “frosted” with sugar, spices and chopped nuts then served as a finger food or used as a garnish to decorate cakes, cookies, puddings, mousses and other seasonal desserts. Simply dip grape clusters in liquid gelatin then roll in your desired mixture.
  • Grapes make for a quick and easy hostess gift. Wrap multi-colored grape clusters in tissue paper then place them in a basket or tin tied with ribbon.

Find more holiday recipes at GrapesfromCalifornia.com.
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Roasted Brussels Sprouts with Grapes and Balsamic Glaze

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

  • 1          pound Brussels sprouts, trimmed and halved lengthwise
  • 2          tablespoons extra-virgin olive oil
  • pinch of salt
  • freshly ground black pepper, to taste
  • 1          cup red California grapes
  • 2          tablespoons ready-to-use balsamic glaze
  1. Heat oven to 450° F. 
  2. On baking sheet, toss sprouts with olive oil, salt and pepper, to taste, until sprouts are well-coated. Roast until deep golden brown, about 17-20 minutes, turning sprouts halfway through roasting. Stir in grapes and roast 3-5 minutes. Transfer to bowl and drizzle with glaze or drizzle platter with glaze and pile sprouts on top.

Nutritional information per serving: 150 calories; 3 g protein; 20 g carbohydrates; 7 g fat (42% calories from fat); 1 g saturated fat (6% calories from saturated fat); 0 mg cholesterol; 30 mg sodium; 4 g fiber.
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Grape Caramel Sauce

Prep time: 5 minutes              
Cook time: 15 minutes
Servings: 6

  • 1          pound green or red California grapes, divided
  • 1          tablespoon lemon juice
  • 3/4       cup sugar
  • 1/4       cup water
  • 1/3       cup heavy cream (optional)
  • large pinch of salt
  • ice cream
  1. In blender or food processor, combine 12 ounces grapes with lemon juice and puree. Set aside. Coarsely chop remaining grapes.
  2. In medium saucepan, combine sugar and water then bring to boil, stirring a few times. Simmer without stirring, brushing down sides of pot with brush dipped in water if crystals start forming. When mixture has turned deep, golden brown, remove from heat and whisk in pureed grapes until smooth sauce has formed. Turn on heat and simmer until mixture has reduced by one-third and forms smooth caramel sauce. Whisk in cream and salt; stir in chopped grapes and serve over ice cream.

Nutritional information per serving of sauce: 200 calories; 40 g carbohydrates; 5 g fat (22% calories from fat); 3 g saturated fat (14% calories from saturated fat); 15 mg cholesterol; 60 mg sodium; 1 g fiber.
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Grape Dutch Baby

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

  • 3          large eggs
  • 2/3       cup all-purpose flour
  • 2/3       cup low-fat milk
  • 1/2       teaspoon vanilla
  • 1/2       teaspoon salt
  • 5          tablespoons unsalted
  • butter, divided
  • 2          cups red California
  • grapes, halved
  • 2          tablespoons brown sugar
  • 1/8       teaspoon cinnamon (optional)
  • confectioners’ sugar
  1. Heat oven to 450° F. Put large (10-inch) cast-iron or ovenproof skillet in oven.
  2. With electric mixer on high speed, beat eggs until frothy then beat in flour, milk, vanilla and salt, and beat until smooth, about 1 minute (batter will be thin). Remove skillet from oven and add 2 tablespoons butter, swirling to cover pan. Pour in batter and return to oven. Bake until puffed and golden brown, 14-19 minutes.
  3. While pancake is baking, in another skillet over high heat, melt remaining butter and add grapes, brown sugar and cinnamon, if desired. Cook until grapes are heated through and sugar has melted. Spoon grapes over pancake, sprinkle with confectioners’ sugar and serve. 

Nutritional information per serving: 280 calories; 6 g protein; 22 g carbohydrates; 18 g fat (58% calories from fat); 10 g saturated fat (32% calories from saturated fat); 180 mg cholesterol; 380 mg sodium; 1 g fiber.

Source: California Table Grape Commission

Holiday 07 November 2018

Crunchy Sweet Potato Casserole

Jazz up your traditional sweet potato casserole with some nutmeg, cinnamon, brown sugar, walnuts and crunchy cornflakes. The holidays never tasted sweeter!

For more holiday recipes, go to culinary.net.

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Crunchy Sweet Potato Casserole

• 5-6 sweet potatoes, mashed
• 1/2 cup butter, melted
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 2 eggs, lightly beaten
• 1/2 cup milk
• 1 TSP ground cinnamon
• 1/2 TSP ground nutmeg
TOPPING:
• 1 cup crushed cornflakes
• 1/2 cup chopped walnuts
• 1/4 cup packed brown sugar
• 1/4 cup butter, cubed

1. Preheat oven to 375° F
2. In a large bowl, combine mashed sweet potatoes, melted butter, sugar, brown sugar, beaten eggs, milk, cinnamon and nutmeg.
3. Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, 20 minutes.
4. In a small bowl, combine crushed cornflakes, walnuts, brown sugar and cubed butter.
5. Sprinkle over potato mixture.
6. Bake again 5-10 minutes or until topping is lightly browned.

Recipe adapted from Taste of Home

Watch video to see how to make this delicious recipe!

Holiday 30 October 2018

Take Holiday Hosting to the Next Level

(Family Features) It can be easy to impress your holiday guests without overdoing it in the kitchen by putting to use recipes that require little time to prep. After all, those precious moments with loved ones are meant for reflection and conversation, but that doesn’t mean you have to settle for lesser dishes.

Appetizers like Beet Carpaccio Salad with Toasted Hazelnuts and Caprese Avocado Toast provide aesthetic appeal and taste to tide appetites. As one of the key ingredients, Filippo Berio Classic Balsamic Glaze adds tanginess and artistic flair for flavorful small bites.

Go above and beyond with a main course that’s prepped in 10 minutes and ready in less than two hours like this Rosemary and Raspberry Balsamic Roasted Leg of Lamb, which can be the center of attention as guests dig in for a delightful meal.

Finally, for a nightcap worth celebrating, this Dark Chocolate and Cherry Cheesecake can serve a crowd thanks to ingredients like Filippo Berio Raspberry Balsamic glaze, providing tangy, fruity flavor with its rich, smooth blend of raspberry juice and balsamic vinegar of Modena.

Find more holiday recipes that can take your gathering to the next level at filippoberio.com.
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Rosemary and Raspberry Balsamic Roasted Leg of Lamb

Prep time: 10 minutes
Cook time: 1 hour, 30 minutes
Servings: 8

Roasted Leg of Lamb:

  • 3          tablespoons Filippo Berio Olive Oil
  • 2          tablespoons Filippo Berio Raspberry Balsamic Glaze
  • 1          tablespoon chopped fresh rosemary
  • 4          teaspoons grainy mustard
  • 1          bone-in leg of lamb (about 6 pounds)
  • 2          cloves garlic, thinly sliced
  • 1          teaspoon salt
  • 1          teaspoon pepper
  • 3          onions, quartered
  • 1          cup water

Gravy:

  • 3          tablespoons all-purpose flour
  • 1/2       cup dry red wine
  • 4          cups chicken stock
  • 2          tablespoons Filippo Berio Raspberry Balsamic Glaze
  • 1          sprig fresh rosemary
  • 1/2       teaspoon salt
  • 1/4       teaspoon pepper
  1. To make Roasted Leg of Lamb: Heat oven to 400° F. In bowl, whisk olive oil, raspberry balsamic glaze, rosemary and mustard; set aside.
  2. Make small incisions in lamb and insert garlic slices. Rub olive oil mixture over lamb. Sprinkle with salt and pepper. Transfer to roasting pan fitted with rack. Add onions; pour water into bottom of pan.
  3. Roast 80-90 minutes, or until internal temperature reaches 145° F for medium-rare, adding water to pan as needed to avoid scorching and onions drying out.
  4. Transfer lamb to carving board and tent with foil.
  5. To make Gravy: Place roasting pan on stovetop over medium-high heat; stir in flour. Whisk in wine; boil 1-2 minutes, or until reduced by half. Whisk in chicken stock and raspberry balsamic glaze. Add rosemary; bring to boil and simmer 8-10 minutes, or until thickened. Season with salt and pepper. Serve with lamb.

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Dark Chocolate and Cherry Cheesecake

Prep time: 20 minutes
Cook time: 1 hour, 40 minutes
Servings: 12

Crust:

  • 1 1/2    cups graham cracker crumbs
  • 1/3       cup Filippo Berio Extra Light Olive Oil
  • 1/4       cup packed brown sugar

Filling:

  • 3/4       cup chopped bittersweet chocolate
  • 1          tablespoon Filippo Berio Classic Balsamic Glaze
  • 3          packages (8 ounces each) brick-style cream cheese, room temperature
  • 1          cup granulated sugar
  • 3          eggs
  • 1          cup sour cream
  • 1          teaspoon vanilla

Cherry Topping:

  • 3          cups frozen cherries
  • 3/4       cup packed brown sugar
  • 1          tablespoon Filippo Berio Olive Oil
  • 1/2       cup water, plus 2 tablespoons, divided
  • 2          tablespoons cornstarch
  • 2          tablespoons Filippo Berio Classic Balsamic Glaze
  1. To make Crust: Heat oven to 350° F.
  2. Mix graham wafer crumbs, oil and sugar; press into bottom of 9-inch springform pan. Bake 8 minutes; let cool. Reduce oven temperature to 325° F.
  3. To make Filling: In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring until smooth. Remove from heat and stir in balsamic glaze. Let cool slightly.
  4. Using electric mixer, beat together cream cheese, sugar and melted chocolate mixture until light and fluffy. Beat in eggs, one at a time. Beat in sour cream and vanilla; pour over crust.
  5. Wrap outside of springform pan in heavy-duty foil. Set inside roasting pan and pour in boiling water until halfway up sides of springform pan. Bake 90-100 minutes, or until sides are set and center is still slightly jiggly; cool 5 minutes. Run knife between cheesecake and pan; cool completely. Refrigerate 24 hours.
  6. To make Cherry Topping: In small saucepan over medium heat, bring cherries, sugar, olive oil and 1/2 cup water to boil. Reduce heat and simmer 5-6 minutes, or until sugar dissolves.
  7. Whisk cornstarch with remaining water; whisk into mixture. Cook about 3 minutes, or until thickened.
  8. Transfer to bowl; cover and refrigerate at least 2 hours or up to one day. Spoon over cheesecake; drizzle with balsamic glaze.

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Beet Carpaccio Salad with Toasted Hazelnuts

Prep time: 10 min
Servings: 4

  • 1 1/2    pounds roasted beets
  • 2          cups microgreens
  • 4          ounces goat cheese, crumbled
  • 1/4       cup chopped toasted hazelnuts
  • 2          tablespoons Filippo Berio Classic Balsamic Glaze
  • 1/4       teaspoon flaked sea salt
  • 1/4       teaspoon cracked pepper
  1. Heat oven to 400° F.
  2. Using chef’s knife or mandoline, thinly slice beets; arrange on platter.
  3. Arrange microgreens over beets; scatter with goat cheese. Sprinkle hazelnuts over top and drizzle with balsamic glaze. Sprinkle with salt and pepper.

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Caprese Avocado Toast with Balsamic Glaze

Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4

  • 2          tablespoons Filippo Berio Robusto Extra Virgin Olive Oil
  • 4          slices rustic Italian bread, about 3/4-inch thick
  • 1          large clove garlic, halved
  • 2          small ripe avocados, peeled and pitted
  • 1          tablespoon lemon juice
  • 1/4       cup torn fresh basil, divided
  • 1/2       teaspoon salt, divided
  • 1/2       teaspoon pepper, divided
  • 1          large ripe tomato, sliced
  • 8          ounces fresh mozzarella cheese, sliced
  • 1/4       teaspoon hot pepper flakes
  • 1/4       cup Filippo Berio Classic Balsamic Glaze
  1. Heat oven to broil; position rack at highest level. Brush olive oil over both sides of each slice of bread; broil, turning once, 3-5 minutes, or until golden brown. Rub cut side of garlic clove over bread while still hot.
  2. Mash together avocados, lemon juice, 1/8 cup basil, 1/4 teaspoon salt and 1/4 teaspoon pepper; spread over one side of each slice of bread. Top with tomato slices; season with remaining salt and pepper. Top with mozzarella slices; sprinkle with hot pepper flakes.
  3. Drizzle each slice of bread with balsamic glaze. Sprinkle with remaining basil; serve immediately.

Source:  Filippo Berio

Watch video to see how to make this delicious recipe!

Meal Ideas 21 September 2018

What’s in the Can May Surprise You

Cooking with canned foods combines convenience and nutrition

(Family Features) Simple, convenient and versatile, canned foods provide an array of options for families looking to increase nutrition during mealtimes. However, some home chefs may not be aware of the benefits canned foods bring to the table. 

Consider these common consumer misnomers cleared up by the Canned Food Alliance:

Myth: Canned foods don’t count toward dietary goals.
Fact: Canned foods provide important nutrients that deliver on the USDA’s Dietary Guidelines, as all forms of fruits, vegetables, beans, meats and seafood – whether fresh, frozen, canned or dried – are recommended to help ensure a proper balance of nutrients. In fact, according to a survey conducted by the Canned Food Alliance, 95 percent of health professionals surveyed agree that all forms of food, including canned, can help consumers meet the USDA’s MyPlate fruit and vegetable recommendations.

Myth: Canned foods aren’t as nutritious as fresh or frozen foods.
Fact: Research published in the “Journal of the Science of Food and Agriculture” shows canned foods can be as nutritious, and in some cases more nutritious, than fresh and frozen counterparts.

Myth: Canned foods are filled with preservatives.
Fact: Because canned foods have already been cooked, preservatives aren’t necessary to prevent spoilage. The canning process itself preserves the food.

Myth: Canned foods are highly processed.
Fact: Once canned fruits and vegetables are picked and packed near peak ripeness, they’re cooked quickly at high temperatures to lock in nutrients, similar to the home-canning process.

Myth: Canned foods are high in sodium.
Fact: Salt and sodium aren’t required for preservation of canned foods, and low- and no-sodium canned food options are available. Additionally, draining and rinsing canned foods can further reduce sodium by up to 41 percent.

Find more canned food facts and recipes at mealtime.org.
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Chipotle Pumpkin Black Bean Chili

Recipe courtesy of the Canned Food Alliance
Prep time: 20 minutes
Cook time: 60-70 minutes
Servings: 4-6

  • 2          tablespoons vegetable oil
  • 1          onion, chopped
  • 1          rib celery, chopped
  • 2          jalapenos, seeded and chopped
  • 3          cloves garlic, minced
  • 1          teaspoon ground cumin
  • 1          teaspoon dried oregano
  • 1/4       teaspoon ground pepper
  • 2          tablespoons tomato paste
  • 1          can (28 ounces) no-salt added canned diced tomatoes
  • 1          cup canned pureed pumpkin
  • 1          cup no-salt-added canned chicken broth
  • 1          can no-salt-added canned black beans, drained and rinsed
  • 1          can (12 1/2 ounces) no-salt-added chicken, drained
  • 1          chipotle in adobo sauce, finely chopped
  • 1          teaspoon brown sugar
  • salt, to taste
  • 2          green onions, finely chopped
  • lime wedges, for serving
  1. In Dutch oven or large saucepan over medium heat, heat oil. Add onions, celery, jalapenos, garlic, cumin, oregano and pepper. Cook, stirring, 5-8 minutes, or until vegetables soften. Add tomato paste and cook 2 minutes.
  2. Add tomatoes, pumpkin puree, chicken broth, black beans, chicken, chipotles and brown sugar. Bring to boil. Reduce heat to low. Simmer, stirring occasionally, 1 hour, or until chili thickens. Add salt, to taste.
  3. Garnish with green onions and serve with lime wedges.

Tip: Add preferred canned beans, such as white kidney beans, pinto or Romano beans, in place of or in addition to black beans.  

Nutritional information per serving: 240 calories; 6 g fat; 35 mg cholesterol; 210 mg sodium; 29 g carbohydrates; 8 g fiber; 8 g sugar; 18 g protein; 7,390 IU vitamin A; 35 mg vitamin C; 98 mg calcium; 3.2 mg iron.

Source:  Canned Food Alliance

Breakfast & Brunch 16 August 2018

Orange Crescent Swirls

Sweeten up your morning with this recipe for Orange Crescent Swirls.  Orange glaze drizzled over crescent roll dough then baked to perfection is exactly what your tastebuds are craving.  

For more breakfast recipes, go to Culinary.net.

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Orange Crescent Swirls

  • 1/2 cup packed brown sugar
  • 2 tablespoons butter or margarine
  • 1 tablespoon grated orange peel
  • 3 tablespoons orange juice
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
  1. Heat oven to 375°F. Spray 12-inch pizza pan with 1/2-inch-high sides with cooking spray. In 1-quart saucepan, mix brown sugar, butter, orange peel and juice. Cook over medium heat, stirring constantly, until bubbly; set aside.
  2. Remove dough from each can in 1 long roll; do not unroll. Cut each roll into 12 slices; arrange slices, cut side down, in pan. Spoon brown sugar mixture evenly over slices.
  3. Bake 13 to 15 minutes or until golden brown. Serve warm.

Source: Culinary.net

Recipe adapted from Pillsbury.

Watch video to see how to make this recipe!

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