Meal Ideas 01 June 2020

Taste of Summer

(Family Features) A summer weekend isn’t complete until you fire up the grill, but flame-kissed steaks are just the start to an unforgettable meal that celebrates all the best of the season.

To create the perfect main dish, start with high-quality protein, like Omaha Steaks’ Private Reserve Boneless New York Strips. Thick, juicy and full of flavorful marbling, these premier steaks are meticulously aged for optimal taste and tenderness with robust, beefy flavor brought out when cooked properly on the grill.

If you’re opting for burgers, elevate your menu with flavorful accompaniments like crisp candied bacon, sauteed shrimp and zesty homemade pickles for a menu you won’t soon forget.

Find more ideas for upgrading the grilling experience in your own backyard at OmahaSteaks.com.

Candied Bacon

Prep time: 5 minutes
Cook time: 25 minutes
Servings: 8

  • 1          pound (1 package) Omaha Steaks Applewood Smoked Steak-Cut Bacon
  • 1          tablespoon fresh ground black pepper
  • 1          cup packed light brown sugar
  1. Heat oven to 375° F.
  2. Place wire rack on foil-lined baking sheet. Place strips of bacon on wire rack and sprinkle with black pepper. Lightly pat brown sugar on top of bacon in thin layer.
  3. Place baking sheet on center rack in oven and bake 25 minutes, or until brown sugar melts and bacon is crisp.
  4. Remove from oven and cool 10 minutes. Using tongs, transfer bacon to parchment-lined baking sheet and cool to room temperature.
  5. Store in airtight container up to 3 days at room temperature.

Quick Pickles

Prep time: 10 minutes
Cook time: 5 minutes
Yield: 1 1/2 cups

  • 1/2       cup white vinegar
  • 2          teaspoons sugar
  • 1          teaspoon mustard seed
  • 1          teaspoon salt
  • 1          clove garlic, crushed
  • 1/2       teaspoon red pepper flakes (optional)
  • 1          teaspoon dried dill, chopped, or 2 tablespoons fresh dill leaves
  • 1          bay leaf
  • 4          cucumbers, cut into angled 1-inch slices
  1. Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, garlic and red pepper flakes, if desired; cook until mixture begins to simmer and sugar dissolves. Remove from heat.
  2. In heat-proof bowl, toss dill, bay leaf and sliced cucumbers. Pour simmering liquid over cucumbers and stir to evenly coat. Cool to room temperature or chill before serving. 

Note: Pickles may be made up to 3 days in advance. Refrigerate in covered non-reactive container.

Connecticut-Style Shrimp

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4

  • 4          tablespoons unsalted butter
  • 2          tablespoons chives
  • 1/4       teaspoon salt
  • 1/8       teaspoon black pepper
  • 12        large, cleaned, uncooked Omaha Steaks Wild Argentinian Red Shrimp
  1. Heat medium skillet to medium-high heat. Add butter; cook until melted.
  2. Add chives, salt, pepper and shrimp to pan. Cook 2 minutes, turn shrimp and cook 2 minutes, or until shrimp is opaque and cooked through. Remove from heat and serve.

Dry-Brined New York Strips with Grilled Brown Butter Balsamic Onions

Prep time: 1-12 hours
Cook time: 30-40 minutes
Servings: 4

Dry Brine:

  • 4          tablespoons Kosher salt
  • 1          tablespoon coarse ground pepper
  • 4          (11-ounce) Omaha Steaks Private Reserve Boneless New York Strips, thawed

Butter and Balsamic:

  • 4          tablespoons salted butter
  • 2          tablespoons balsamic vinegar
  • 2          teaspoons fresh thyme

Grilled Onions:

  • 2          large sweet onions
  • 4          wooden skewers, soaked
  • 1          tablespoon olive oil
  • salt, to taste
  • pepper, to taste
  1. To make dry brine: Combine salt and pepper; season steaks generously on all sides. Place steaks on elevated rack on baking sheet and refrigerate at least 1 hour or overnight.
  2. To make butter and balsamic: Heat small skillet to medium high heat. Add butter and cook until butter begins to brown and smell nutty. Remove from heat and add balsamic vinegar and thyme. Set aside.
  3. To make grilled onions: Peel off outer layers of onions. Slice into 1/2-inch slices. Lay onions on flat surface. Push skewers through centers of onions; two onion slices per skewer. Brush onions with olive oil and season with salt and pepper, to taste.
  4. To cook steaks and onions: Make two-zone fire on charcoal grill with coals on one side and no coals on the other.
  5. Place onions on cool side of grill; flip and rotate every 10 minutes until golden brown, approximately 25-30 minutes. Total time will depend on how hot coals are and how close onions are to fire. When onions are golden and tender, brush with brown butter balsamic mixture. 
  6. On hot side of grill, during last 15 minutes of cook time for onions, cook steaks to desired temperature. When steaks are 5 F from desired temperature, remove from grill and let rest 5-10 minutes.
  7. Remove onions from grill. Carefully remove onions from skewers and place in serving dish.  Top with remaining brown butter balsamic mixture and serve with steaks.

Source: Omaha Steaks

Videos 20 May 2020

Coconut Crunch Chia Clusters

(Family Features) A whole-grain food, popcorn has energy-producing carbohydrates and fiber, which can help keep you satisfied longer when looking for an at-home snack to share with loved ones. With no artificial additives or preservatives, light and airy popcorn is naturally low in fat and calories, non-GMO and gluten free, making it a sensible option to enjoy one handful at a time or sprinkled with seasonings that satisfy your taste buds in a recipe like Coconut Crunch Chia Clusters.

For more snack ideas that deliver on both flavor and nutrition, visit popcorn.org.

Watch video to see how to make this recipe!

Coconut Crunch Chia Clusters

Yield: 8 cups

  • 8          cups unsalted, unbuttered popped popcorn
  • 2/3       cup granulated sugar
  • 1/3       cup butter
  • 3          tablespoons honey
  • 1/2       teaspoon salt
  • 1          cup coconut flakes
  • 3          tablespoons chia seeds
  1. Preheat oven to 325° F. Line large, rimmed baking sheet with parchment paper. Place popcorn in large mixing bowl.
  2. In small saucepan over medium heat, combine sugar, butter, honey and salt; bring to light boil, stirring often, until melted.
  3. Pour sugar mixture over popcorn. Add coconut flakes and chia seeds; toss gently to combine.
  4. Spread mixture on prepared baking sheet. Bake about 30 minutes, or until popcorn is lightly toasted. Let cool completely; break into clusters for serving.

Source:  Popcorn Board

Meal Ideas 20 May 2020

A Simply Sensational Summer Meal

(Family Features) Whipping up a fresh cooked meal is one of the true joys of summer, especially when grilled grub is paired with tantalizing sides and tempting desserts.

Spice things up with Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream coupled with a side like Roasted Potatoes then cap off a filling meal with these sweet and decadent Strawberry Cream Cheese Tartlets. If you’re looking for ways to mix meat and veggies all at once, these ideas for kebabs are a surefire way to please a variety of palates.

Find more summer meal ideas at Culinary.net.

Cook Up Kebabs

As one of the most versatile main courses that can be grilled, kebabs offer nearly endless opportunities for customization. From protein to veggies, soaked wooden skewers can be loaded with just about any favorite flavors before hitting the grates. Consider these options for kicking your kebabs up a notch:

  • Steak, cut into chunks
  • Chicken, cut into chunks
  • Bratwurst or sausage, cut into slices
  • Ground beef, shaped into balls
  • Lamb
  • Shrimp
  • Salmon, cut into chunks
  • Bacon, cut into small pieces
  • Sliced onions
  • Sliced bell peppers
  • Sliced jalapenos
  • Sliced mushrooms
  • Sliced cucumbers
  • Cherry tomatoes

Summer Sliders with a Spicy Kick

Summer calls for firing up the grill for a fresh-cooked meal, and sliders are an ideal way to enjoy a downsized version of a warm weather favorite.

These Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream are perfect for summer with their spicy kick of salsa and bright, cooling cream. Made with grass-fed beef from New Zealand, where the animals are allowed to roam and graze freely over lush green hills and pastures year-round, the mini burgers boast a lean, finely textured meat that tastes just as nature intended.

Find more tasty summer recipes at beefandlambnz.com.

Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream

Recipe courtesy of Beef + Lamb New Zealand
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 4

Patties:

  • 1 1/3    pounds lean New Zealand grass-fed ground beef
  • 1          clove garlic, crushed
  • 1          medium onion, grated or finely chopped
  • 1          egg, lightly beaten
  • 3/4       cup red kidney beans, rinsed and drained
  • 2          tablespoons tomato paste
  • 3          teaspoons dried oregano, chopped
  • 2          teaspoons mild smoked paprika
  • 2          teaspoons ground cumin
  • 1          teaspoon ground coriander
  • 1/2       cup Parmesan cheese, grated
  • salt, to taste
  • pepper, to taste
  • olive oil

Jalapeno Salsa:

  • 1          cup cucumber, thinly sliced into long ribbons
  • 3/4       cup fresh cilantro leaves, chopped
  • 1          red onion, finely sliced
  • 1/2       cup pickled jalapenos, finely chopped
  • salt, to taste
  • pepper, to taste
  • olive oil
  • lime juice

Avocado Cream:

  • 1          avocado, mashed
  • 1/2       cup sour cream
  • 1          lime, juice and zest only
  • salt, to taste
  • pepper, to taste
  • 8-12     slider buns, halved
  • 2-3       cobs sweet corn, cooked and sliced into shards
  • 8-12     small bamboo skewers
  1. To make patties: In bowl, combine beef, garlic, onion, egg, kidney beans, tomato paste, oregano, paprika, cumin, coriander, Parmesan cheese, salt, to taste, and pepper, to taste. Shape into 8-12 small patties. Cover and refrigerate 15 minutes.
  2. Heat grill or frying pan to medium heat.
  3. Brush patties with oil on both sides. Cook 2-3 minutes on each side, turning once to brown both sides evenly, until cooked through.
  4. To make Jalapeno Salsa: In bowl, combine cucumber, cilantro, onion and jalapenos; season with salt and pepper, to taste. Drizzle with olive oil and lime juice.
  5. To make Avocado Cream: In bowl, combine avocado, sour cream, lime juice and lime zest; season with salt and pepper, to taste.
  6. Spread Avocado Cream on bottom buns and place patties on top. Top patties with Jalapeno Salsa, corn and top buns. Press down gently and poke in skewers to secure sliders.

A Sweet Summer Treat

Sweet flavors and warm weather go hand-in-hand, and many summer occasions and get-togethers call for dessert. Take advantage of warm weather favorites like strawberries and raspberries with these Strawberry Cream Cheese Tartlets.

Made using the best berries nature can provide, these bite-size tartlets feature a graham cracker crust base and an indulgent cream cheese filling flavored with sliced strawberries, honey and lemon topped with Well•Pict’s sweet, juicy strawberries and raspberries, which come fresh in clamshell packaging made from 70% recycled water bottles.

Find more sweet recipes that can bring a smile to your loved ones’ faces at wellpict.com/recipe.

Strawberry Cream Cheese Tartlets

Makes: 24 tartlets (4 ounces each)

  • 1/2       cup water
  • 2          tablespoons lemon juice
  • 3          tablespoons lemon zest
  • 2          tablespoons gelatin
  • 4          cups Well•Pict Strawberries, sliced, divided
  • 1/3       cup honey
  • 2          packages (8 ounces each) cream cheese
  • 1/2       cup sour cream
  • 1          cup ice cubes
  • 2          cups graham cracker crumbs
  • 1/2       cup melted butter
  • 1          cup Well•Pict Strawberries, rinsed, for garnish
  • 1          cup Well•Pict Raspberries, rinsed, for garnish
  1. In blender, mix water, lemon juice, lemon zest and gelatin until frothy.
  2. Add 2 cups strawberries and honey; blend until smooth. Pour into bowl and chill mix 15 minutes.
  3. In blender, mix cream cheese, sour cream and ice cubes while incorporating strawberry mixture. Mix in remaining strawberries.
  4. In blender or food processor, mix graham crackers and melted butter to crumb consistency. Lightly grease two medium muffin pans and pack graham cracker mixture at bottom of each opening. Pour strawberry mixture over graham cracker mixture and chill until set. Gently pull tartlets from muffin tins and place on serving tray. Garnish with strawberries and raspberries.

Roasted and Ready to Serve

Summer meals centered around grilled fare call for a complementary pairing that completes the classic profile of warm weather food. Using a versatile vegetable like potatoes allows you to think up different methods of cooking for a new flavor each time.

While you’re focused on the main dish being grilled, these Roasted Potatoes can bake away indoors for a simple side that requires little attention.

Find more health resources at usda.gov.

Roasted Potatoes

Recipe courtesy of “A Harvest of Recipes with USDA Foods
Servings: 6

  • 1          pound potatoes, chopped into 1-inch cubes
  • 1/2       cup onion, chopped into 1-inch cubes
  • 1/2       cup green pepper, chopped into 1-inch cubes
  • 1          teaspoon garlic, finely chopped
  • 1          teaspoon vegetable oil
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 1          tablespoon parsley, finely chopped
  • 1/2       teaspoon paprika
  1. Preheat oven to 350° F.
  2. In medium bowl, mix potatoes, onions, green peppers and garlic.
  3. Add vegetable oil, salt, pepper, parsley and paprika. Mix well.
  4. Cover bowl and refrigerate 15 minutes.
  5. Spread potato mixture evenly on cookie sheet. Bake about 35 minutes.

Photos courtesy of Getty Images (Kebabs and Roasted Potatoes)

Source:  New Zealand Wagyu Beef
Well•Pict Berries

 

Snacks 19 May 2020

Snack Hacks That Really Pop

(Family Features) If spending more time at home than usual has you reaching for snacks more often, keep some quick, flavorful options on-hand to help fuel you and your family throughout the day when hunger pangs strike.

One versatile pantry staple that can fit a variety of snack cravings: popcorn. With no artificial additives or preservatives, light and airy popcorn is naturally low in fat and calories, non-GMO and gluten free, making it a sensible option to enjoy one handful at a time or sprinkled with seasonings that satisfy your taste buds. A whole-grain food, popcorn has energy-producing carbohydrates and fiber, which can help keep you satisfied longer. Plus, it’s simple enough to make that kids can help in the kitchen by popping it themselves or adding toppings.

Whether you’re craving something sweet, salty, spicy – or nearly anything else – freshly popped popcorn can serve as the perfect base ingredient to simply mix in your favorite toppings or create more unique tastes by combining a variety of herbs and spices. For example, consider these hacks to add easy flavor:

  • Pop it on the stove. Stovetop popping allows you to choose your toppings. Cover the bottom of a pot with a thin layer of oil and popcorn kernels, shake to coat, cover with a lid then turn on the heat. Once popping has slowed to 2-second intervals, remove from heat and add toppings.
  • Add some sweetness. When you’re in the mood for something sweet, add a dash of salt and a pinch of sugar (or more to meet your taste) to a bowl of popcorn. Or add sugar to the pan before it’s popped, like this recipe for Sugar Corn.
  • Melt some butter. For a classic taste treat, melt a little butter and pour over your bowl of popped corn.
  • Satisfy multiple cravings. Pop a large pot of popcorn and divide it in half; top one half with sweeter toppings like honey, which is a key ingredient in Honey Matcha Popcorn, and the other with something savory, like nutritional yeast or dill. When hunger strikes, you’re ready, regardless of the flavor craving.
  • Spice it up. Cayenne pepper and a blend of other spices can be sprinkled on popcorn to create a spicier snack like Cajun Corn.
  • Add mix-ins. Add dried fruits, nuts or candies to a bowl of popcorn to make your own trail mix.
  • Cheese, please. A sprinkle of Parmesan cheese can make your snack a bit more substantial. Mix in some dried herbs like basil and parsley to create this Popcorn Con Pesto.

For more snack ideas that deliver on both flavor and nutrition, visit popcorn.org.

Sugar Corn

Yield: 8 cups

  • 1/4       cup vegetable oil, for popping
  • 1/2       cup popcorn kernels
  • 1          pinch white sugar, plus additional, to taste
  1. In medium pan, heat oil until hot.
  2. Add popcorn to pan and sprinkle sugar over it. Add more sugar, if desired, to taste.
  3. Cover and shake pan continuously until popcorn is popped.

Honey Matcha Popcorn

Yield: 12 cups

  • 12        cups unsalted, unbuttered popped popcorn
  • 1/4       cup butter
  • 1/4       cup honey
  • 1          teaspoon matcha green tea powder
  • 1/2       teaspoon salt
  • 1          tablespoon black sesame seeds
  1. Preheat oven to 300 F.
  2. Line large, rimmed baking sheet with parchment paper. Place popped popcorn in large mixing bowl.
  3. In small saucepan over medium heat, melt together butter, honey, matcha powder and salt, stirring until dissolved. Pour over popcorn; toss to combine. Spread onto baking sheet. Sprinkle with sesame seeds.
  4. Bake, stirring occasionally, 25-30 minutes, or until popcorn is dry. Let cool completely before serving.

Tip: Matcha powder can be found in the tea and coffee aisle at supermarkets.

Popcorn Con Pesto

Yield: 5 quarts

  • 5          quarts popped popcorn
  • 1/2       cup butter
  • 1          tablespoon dried basil leaves, crushed
  • 1          teaspoon dried parsley, crushed
  • 1          teaspoon garlic powder
  • 1/3       cup Parmesan cheese
  • 1/2       cup pine nuts (optional)
  1. Place popped popcorn in large bowl and keep warm.
  2. In small saucepan, melt butter; add basil, parsley, garlic, Parmesan cheese and nuts, if using.
  3. Stir to blend.
  4. Pour over popped popcorn, stirring well.

Note: Dried thyme or oregano, or combination of ingredients, may be used in place of basil.

Cajun Corn

Yield: 2 1/2 quarts

  • 1/4       cup butter, melted
  • 2 1/2    quarts popped popcorn, warm
  • 1          teaspoon paprika
  • 1/2       teaspoon onion powder
  • 1/2       teaspoon garlic powder
  • 1/4       teaspoon cayenne pepper
  • 1          teaspoon lemon pepper
  1. Heat oven to 300° F.
  2. In bowl, pour butter over warm popcorn.
  3. In separate bowl, combine paprika, onion powder, garlic powder, cayenne pepper and lemon pepper; sprinkle over popcorn. Toss to mix.
  4. Bake 5-10 minutes for crispy popcorn.

Source: Popcorn Board

Meal Ideas 29 April 2020

Ways to Make Hearty Meals at Home with Pantry Staples

(Family Features) Stocking up on pantry essentials is a productive practice, especially as people across the country spend more time at home. However, having all those ingredients on-hand doesn't do as much good if you aren't sure how to use them or feel as if you're constantly whipping up the same dishes.

For example, canned protein is a popular pantry item as it cuts down on prep time and holds a long shelf life while adding important nutrients to family meals. Canned seafood, in particular, is a versatile choice that can be used in a variety of easy recipes or simply eaten on its own.

An option like Chicken of the Sea Chunk Light Tuna in Water, which is 99% fat free and a good source of protein and heart-healthy omega-3s, makes for an easy and versatile addition to dishes like pasta. A 5-ounce can contains 24 grams of high-quality protein, making it a nourishing source of energy while helping to easily satisfy hunger.

Try adding some modern flair to the table with this Mediterranean Tuna Pasta, perfect for a family of four and ready in just 20 minutes. Virtually any canned seafood can be used from salmon to tuna in place of more traditional proteins used in this pasta and many other dishes.

If your family prefers to stick to tradition, Mom's Favorite Tuna Noodle Casserole provides a warm, hearty meal with a hint of nostalgia while gathering loved ones around the dinner table.

Ingredients in these recipes can be easily substituted for similar options you may already have on hand, such as another dried pasta in place of penne or carrots in lieu of peas.

Find more filling family recipes at chickenofthesea.com.

Mediterranean Tuna Pasta

Total time: 20 minutes
Servings: 4

  • 1          package (16 ounces) penne pasta
  • 1          can (15 ounces) chickpeas, drained
  • 1          can (14 1/2 ounces) diced tomatoes with basil, garlic and oregano
  • 1          medium zucchini, sliced 1/4-inch thick
  • 2          tablespoons sliced ripe olives
  • 1          can (5 ounces) Chicken of the Sea Chunk Light Tuna in Water, drained
  • 1/2       cup Parmesan cheese
  1. Cook pasta according to package directions.
  2. In large skillet, bring chickpeas, tomatoes, zucchini, olives and tuna to boil; stir constantly.
  3. Reduce heat and simmer, uncovered, 5 minutes.
  4. Spoon mixture over cooked pasta. Top with Parmesan cheese.

Substitution: Use any canned seafood such as salmon in place of canned tuna.

Mom's Favorite Tuna Noodle Casserole

Total time: 40 minutes
Servings: 6-7

  • 2          cans (10 3/4 ounces each) cream of mushroom soup
  • 1          cup milk
  • 2          cups frozen peas
  • 2          cans (12 ounces each) Chicken of the Sea Chunk Light Tuna in Water, drained
  • 4          cups medium egg noodles, cooked
  • 4          tablespoons dry breadcrumbs
  • 2          tablespoons butter, melted
  1. Heat oven to 400° F.
  2. In bowl, stir soup and milk until smooth.
  3. In 3-quart casserole dish, combine peas, tuna and noodles with soup mixture.
  4. Bake 30 minutes, or until warm and bubbling; remove from oven and stir.
  5. In bowl, mix breadcrumbs with melted butter; sprinkle over tuna mixture.
  6. Bake 5 minutes, or until golden brown.

Substitution: Use any frozen vegetable in place of frozen peas.

 

Photo courtesy of Getty Images (Mediterranean Tuna Pasta)

Source:  Chicken of the Sea

Videos 01 April 2020

Carrot Cake

(Culinary.net) Surprise your family with a dessert fit for the season. This Carrot Cake recipe is a traditional take on the timeless treat and created using everyday ingredients. 

Find more dessert inspiration at Culinary.net.

Watch video to see how to make this recipe!

Carrot Cake

  • 2 1/4    cups flour
  • 1          teaspoon baking soda
  • 1/2       teaspoon salt
  • 1          teaspoon cinnamon
  • 1/2       teaspoon baking powder
  • 1          cup vegetable oil
  • 1 1/4    cups sugar
  • 3          eggs
  • 1 1/2    cups carrots, shredded
  • 1          cup crushed pineapple with juice
  • 2/3       cup walnuts

Frosting:

  • 2          packages (8 ounces each) cream cheese
  • 3/4       cup butter, softened
  • 1          teaspoon vanilla extract
  • 5 1/2    cups powdered sugar
  1. Heat oven to 350° F.
  2. In large bowl, sift flour, baking soda, salt, cinnamon and baking powder.
  3. In mixing bowl, cream together oil and sugar. Add eggs one at a time. Gradually add in carrots and crushed pineapple.
  4. Add dry mixture to wet ingredients and beat until smooth. Fold in walnuts.
  5. Pour batter into two lightly greased 8-inch round cake pans and bake 25-30 minutes, or until knife inserted in center comes out clean. Allow cakes to cool completely. Remove cakes from pans and slice off tops to level cakes.
  6. To make frosting: In mixing bowl, cream together cream cheese, butter and vanilla. Gradually add in powdered sugar and mix until smooth.
  7. Spread two large spoonfuls frosting over top of one cake and stack second cake on top. Frost entire cake with remaining frosting.
Breakfast & Brunch 31 March 2020

A Menu Fit for Family Mornings

(Family Features) Many spring celebrations call for fabulous food, specifically dishes fit for brunch, even if your “crowd” is simply your nearest loved ones gathered at the family table. A wide variety of recipes may fit the festivities, but a combination of comforting bites with sweet and savory flavors is perfect for appeasing all appetites.

This menu of morning recipes includes Chive and Orange Blossom Honey Waffles and Spicy Garlic Honey Chicken as a filling option to base the meal around with Breakfast Casserole as a more traditional dish. For a sweet sendoff, this Brown Sugar Bundt Cake is best served warm as a midday dessert or can be added to your plate as a simple side.

Find more brunch recipes at Culinary.net.

A Sweet Morning Eat

Add flavor to your brunch with the sweet taste of honey as part of a remade rendition of a breakfast favorite: chicken and waffles.

This recipe for Chive and Orange Blossom Honey Waffles and Spicy Garlic Chicken combines sweet with savory to shine as the main course for your gathering.

Find more recipe ideas at honey.com.

Chive and Orange Blossom Honey Waffles and Spicy Garlic Honey Chicken

Recipe courtesy of chef Jenny Dorsey on behalf of the National Honey Board
Servings: 4

Chicken:

  • 8          boneless, skinless chicken thighs
  • 2          cups buttermilk
  • 2          tablespoons kosher salt, divided
  • 3/4       teaspoon ground black pepper, divided
  • 1/4       teaspoon rosemary, chopped
  • 2          tablespoons orange blossom honey
  • 2          cups all-purpose flour
  • 2          teaspoons cayenne pepper
  • 1          teaspoon garlic powder
  • 1          teaspoon onion powder
  • 2          teaspoons paprika
  • 1/2       teaspoon ancho chile powder
  • vegetable oil, as needed

Waffles:

  • 1 1/2    cups all-purpose flour
  • 2          teaspoons orange blossom honey
  • 1          teaspoon orange zest
  • 1          teaspoon kosher salt
  • 1          teaspoon baking powder
  • 1 1/4    cups whole milk
  • 2          large eggs
  • 1/4       cup fresh chives, chopped
  • 3/4       cup sharp cheddar cheese, shredded
  • honey
  1. To make chicken: Rinse chicken thighs and pat dry with paper towels; place in large bowl.
  2. In separate bowl, combine buttermilk, 1 tablespoon salt, 1/4 teaspoon black pepper, rosemary and honey. Pour buttermilk mixture over chicken; cover and let marinate 8 hours or overnight.
  3. In separate mixing bowl, combine flour, remaining salt, remaining pepper, cayenne, garlic powder, onion powder, paprika and ancho chile powder; stir.
  4. Remove each piece of chicken from buttermilk, shake to remove excess liquid and dredge in flour mixture. Shake off excess.
  5. In deep fryer, heat oil to 375° F. Fry chicken until internal temperature reaches 175° F or juices run clear, approximately 5 minutes per thigh.
  6. Drain on paper towels.
  7. To make waffles: In large mixing bowl, mix flour, honey, orange zest, salt, baking powder, milk, eggs, chives and cheese until combined.
  8. Use waffle maker to cook four waffles in batches.
  9. Place chicken on waffles and drizzle with honey.

A Dairy-Fueled Brunch Dish

Whether it’s just part of a brunch spread or the focus of your meal, an egg-based casserole is a perfect way to appease a morning crowd.

This version of Breakfast Casserole calls for potatoes, ham, eggs, milk and cheese for a simple dish that requires little preparation before popping in the oven.

Visit milkmeansmore.org for more morning dishes.

Breakfast Casserole

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 25 minutes
Cook time: 45 minutes
Servings: 6

  • 1          pound red or white potatoes, scrubbed and cut into 1/2-inch pieces
  • water
  • 1/2       small onion, coarsely chopped (about 1/2 cup)
  • nonstick cooking spray
  • 1/2       teaspoon salt, divided
  • 1/4       teaspoon pepper
  • 1          cup reduced-fat and reduced-sodium, chopped, cooked ham (about 4 ounces)
  • 1          cup (4 ounces) shredded Swiss or cheddar cheese
  • 4          eggs
  • 1 1/2    cups skim milk
  • 1          tablespoon mustard
  1. Heat oven to 350° F.
  2. In large saucepan, cover potato pieces with enough water to just submerge. Bring to boil. Reduce heat; simmer, covered, 5 minutes. Add onion. Return to simmer, covered, about 5 minutes, or until potatoes are just tender. Drain well. Cool slightly.
  3. Coat 8-by-8-by-2-inch baking dish with nonstick cooking spray. Place potato-onion mixture in baking dish. Sprinkle with 1/4 teaspoon salt and pepper. Gently stir to combine. Sprinkle ham and cheese on top.
  4. In medium bowl, lightly beat eggs. Whisk in milk, mustard and remaining salt. Pour over layers in baking dish. Bake, uncovered, 40-45 minutes, or until knife inserted near center comes out clean. Let stand 5 minutes before serving.

A Bundt Cake for Brunch

Many brunch festivities may center around classic breakfast foods like quiches and fresh fruits, but you can take your gathering to the next level with a treat to pair with nearly any dish.

This Brown Sugar Bundt Cake can be the simple, sweet side your guests crave as a complement to the savory recipes on the table. Made using just a handful of household ingredients, including the flavor-boosting addition of C&H sugars, it can be created in about an hour and served warm during your next at-home brunch gathering.

Find more sweet treat ideas at chsugar.com.

Brown Sugar Bundt Cake

Recipe courtesy of “Browned Butter Blondie” on behalf of C&H
Prep time: 15 minutes
Cook time: 50 minutes

  • Nonstick cooking spray
  • 2          cups all-purpose flour, spooned and leveled
  • 1          teaspoon baking powder
  • 1/2       teaspoon baking soda
  • 1          teaspoon kosher salt
  • 10        tablespoons unsalted butter, at room temperature
  • 1 3/4    cups packed C&H Golden Brown Sugar
  • 1/4       cup C&H Granulated Sugar
  • 2          large eggs, at room temperature
  • 1 1/2    teaspoons vanilla
  • 1          cup full-fat Greek yogurt
  • C&H Confectioners’ Sugar, for dusting
  1. Heat oven to 350° F.
  2. Grease 10-cup bundt pan with nonstick cooking spray. Set aside.
  3. In medium bowl, whisk flour, baking powder, baking soda and salt.
  4. In bowl of stand mixer fitted with paddle attachment, beat butter, brown sugar and granulated sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix on low speed.
  5. With mixer on low, add flour mixture in three additions, alternating with yogurt. Begin and end with flour mixture. Mix until just combined.
  6. Pour batter into prepared bundt pan and use offset spatula to level batter.
  7. Bake 50-55 minutes, or until cake is golden brown and toothpick inserted in center of cake comes out clean. If cake browns too quickly while baking, cover with foil after 35 minutes.
  8. Remove from oven and cool on baking rack 20 minutes. Invert pan onto baking rack and gently tap bottom of pan to release cake.
  9. Cool completely before dusting with confectioners’ sugar.

 

Photo courtesy of Getty Images (Chive and Orange Blossom Honey Waffles and Spicy Garlic Honey Chicken)

Source:  Domino Golden Sugar
United Dairy Industry of Michigan

Videos 07 November 2019

Cheesy Baked Mushroom Chicken

A quick and easy way to get comfort food on your dinner table is this recipe for Cheesy Baked Mushroom Chicken. Add some green beans and mashed cauliflower for a well-rounded meal for your family.

For more comfort food recipes, visit Culinary.net.

Watch video to see how to make recipe!

Cheesy Baked Mushroom Chicken

  • Nonstick cooking spray
  • 4          boneless, skinless chicken breasts
  • 1/2       cup flour
  • 4          tablespoons butter      
  • 8          ounces mushrooms, sliced
  • 1/2       cup chicken broth
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 2          cups shredded mozzarella cheese
  • 1/2       cup Parmesan cheese, grated
  • 1/4       cup green onions, sliced
  1. Heat oven to 375° F. Prepare baking dish with nonstick cooking spray.
  2. Cut each chicken breast in half. Place flour in resealable bag. Place chicken in resealable bag with flour; toss to coat.
  3. In large skillet, melt butter. Add chicken to skillet; brown all sides. Transfer chicken from skillet to 11-by-7-inch baking dish.
  4. In skillet, saute sliced mushrooms in remaining butter until softened. Add chicken broth, salt and pepper. Bring to boil then cook 5 minutes. Spoon over chicken.
  5. Bake 15 minutes. Sprinkle with cheeses and green onions. Bake 5 minutes, or until cheese is melted.
Dessert 10 October 2019

A Spooktacular Seasonal Treat

(Family Features) Hay rides and pumpkin carving aren’t the only time-honored traditions of fall. This time of year also brings the opportunity to enjoy spooktacular and hair-raising seasonal treats.

Whether served alone in a glass or incorporated in tasty recipes, limited edition TruMoo Orange Scream can help you whip-up festive sips and snacks. Inspired by orange frozen pops with vanilla ice cream and made with no high fructose corn syrup, no artificial growth hormones and no artificial sweeteners, this creamy orange milk is so frightfully delicious and nutritious, it might make you scream with joy.  

And this fall, the colorful milk is getting a makeover. In celebration of DreamWorks’ Trolls, Poppy and Branch – the eternally optimistic troll and her overly cautious counterpart – will make an appearance on specially marked bottles of TruMoo Orange Scream and Chocolate milks.

Kick off this year’s fearsome festivities with recipes inspired by the movie and its beloved characters: Truly Colorful Crepes and Poppy’s Orange Scream Pudding Parfaits. It’ll be no surprise when the whole family asks for more.

For more exciting recipes, visit TruMoo.com, and find TruMoo Milk on FacebookTwitter and Pinterest.

Truly Colorful Crepes

Serves: 6

Crepes

  • 2          large eggs
  • 1 1/4    cups TruMoo Orange Scream milk
  • 1          cup all-purpose flour
  • 1/3       cup confectioners’ sugar
  • 3          tablespoons melted butter
  • 1          teaspoon orange extract
  • 1/4       teaspoon salt

Filling

  • Frozen yogurt
  • confectioners’ sugar
  • 1          tablespoon grated orange peel
  • blue sprinkles (optional)
  1. In large bowl, combine eggs, milk, flour, sugar, melted butter, orange extract and salt. Beat with wire whisk to combine well. Cover and place mixture in refrigerator for 1 hour, or up to 2 days.
  2. Stir mixture with spoon. Heat lightly greased 9-inch skillet over medium heat. Pour 1/4 cup batter into center of pan; quickly swirl or spread mixture to fill skillet. Cook each crepe 30 seconds; flip; cook another 10 seconds until lightly browned. Place crepe on large cookie sheet. Repeat with remaining batter. Do not stack crepes on top of each other.
  3. To serve, place 2 small scoops of frozen yogurt in center of crepe; fold sides over to close. Sprinkle crepes with confectioners’ sugar, grated orange peel and sprinkles, if desired.

Poppy’s Orange Scream Pudding Parfaits

Serves: 4

  • 1          package (16.5 ounces) refrigerated chocolate chip cookie dough
  • 1          package (3.4 ounces) instant vanilla pudding and pie filling
  • 2          cup TruMoo Orange Scream milk
  • whipped topping
  • blue and green sprinkles
  1. Prepare cookies as package directs. Set aside.
  2. Prepare instant pudding as package directs, using milk.
  3. In a glass or parfait dish, crumble 1 cookie; top with large spoonful of pudding. Repeat layering. Dollop with spoonful of whipped topping; top with sprinkles. Repeat to make three more parfaits.

Source: TruMoo

Meal Ideas 04 October 2019

A Flavorful Fall Meal for the Entire Family

(Family Features) When fall comes around, it brings many iconic flavors, festive traditions and family meals, along with cravings for warm, hearty dishes. For your next gathering of loved ones, whether it’s a special occasion, sporting event or simply spending quality time together, serve a classic comfort food perfect for a small crowd.

While a roast leg of lamb may be considered time-intensive or best-suited for special occasions, it can be a surprisingly stress-free dish to prepare at home. A simple way to update familiar dishes, grass-fed lamb, available at your local Whole Foods Market, is easy to cook; prepare it the same way you would grass-fed beef.

This grass-fed leg of lamb recipe, for example, requires little fuss and the oven does the work for you. Infused with garlic and thyme, topped with a creamy meat sauce and garnished with a side of seasonal produce, you can delight your family and friends with this tender and delicious meal. Plus, New Zealand grass-fed lamb is a lean, finely textured and flavorful protein, well-suited for a variety of dishes.

For more information, cooking tips and recipes, visit beefandlambnz.com.

Grass-Fed Leg of Lamb

Prep time: 10 minutes
Cook time: 2 hours, 45 minutes
Servings: 8

Lamb:

  • 4 1/2-5 1/2       pounds Atkins Ranch grass-fed leg of lamb, at room temperature
  • 1 3/4    ounces butter, softened
  • 3          cloves garlic, crushed
  • 1          teaspoon roughly chopped thyme leaves
  • salt, to taste
  • ground black pepper, to taste
  • 1-2       handfuls thyme sprigs
  • 1          onion, sliced
  • 1/2       cup olive oil

Meat Sauce:

  • 1          cup beef stock
  • 3/4       cup creme fraiche or sour cream
  • lemon zest, finely grated
  • 1          tablespoon wine vinegar
  • 1          bay leaf
  • salt, to taste
  • sauteed mushrooms (optional)
  • sauteed green beans (optional)
  • steamed carrots and snap peas (optional)
  1. Heat oven to 320° F.
  2. To prepare lamb: Using sharp knife, make 4-5 shallow slits in lamb. In bowl, mix butter, garlic and chopped thyme. Coat butter mixture in slits and sprinkle lamb with salt and pepper, to taste.
  3. Place thyme sprigs and sliced onion in base of roasting tin and place lamb on top. Drizzle olive oil over lamb. Roast 2 hours, 45 minutes.
  4. To make meat sauce: Remove lamb from oven 30 minutes before end of cooking time. Place lamb on board then tip juices into saucepan. Place lamb back in roasting tin and return to oven.
  5. Skim fat off roasting juices. Add beef stock to remaining juices and bring to boil.
  6. Reduce heat and add creme fraiche or sour cream, lemon zest, vinegar and bay leaf. Simmer until sauce reduces some. Season with salt, to taste, to counteract acidity.
  7. Remove lamb from oven and rest covered loosely with foil and tea towel 10 minutes before carving.
  8. Strain sauce into bowl or gravy boat and serve hot with lamb and sauteed mushrooms, green beans or steamed carrots and snap peas, if desired.

Source: Beef + Lamb New Zealand

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