Appetizers & Sides 15 March 2019

6 Deviled Eggs Recipes Perfect for Easter and Beyond

(Family Features) Deviled eggs, also known as stuffed eggs, first appeared in American cookbooks in the mid-19th century, but the origin can be traced back to ancient Rome where eggs were boiled and seasoned with spicy sauces, according to the History Channel. Today, deviled eggs are a staple during Easter, and according to the American Egg Board, more than 100 million dozen eggs were sold last year during the week of Easter alone.

The “classic” deviled egg includes a mixture of mustard and mayonnaise, sprinkled with paprika. However, chefs and home cooks alike are experimenting with various flavor twists, including ingredients like seeds, bacon, hot sauce, avocado, pickles, dill, crab meat and more.

Celebrate this classic Easter recipe along with five new flavor variations from the experts at McCormick and French’s. For more deviled egg recipes and Easter inspiration, visit McCormick.com and Frenchs.com.

  1. Easy Deviled Eggs – Crush this traditional recipe using French’s Classic Yellow Mustard and garlic powder for a tangy-sweet flavor and silky-smooth texture. Top with paprika and enjoy.

  1. Smoky Deviled EggsWhat could be better than deviled eggs with crumbled bacon? How about adding in smoked paprika for another layer of smokiness and a little color.  Now that’s the perfect appetizer for Easter brunch.

  1. Fiery Deviled Eggs – Kick it up a notch by adding Frank’s RedHot to these deviled eggs. It’ll add a tangy kick to the classic that can please any crowd. 

  1. Avocado Deviled EggsSwitch up the norm and add chopped avocado, Greek yogurt, yellow mustard and crispy fried onions to create this flavorful deviled egg. Top with some cilantro for a pop of color.

  1. Mediterranean Deviled Eggs – Getting their inspiration from the flavors of the Mediterranean, this deviled egg features Parmesan cheese, herbs like oregano and basil and a bright garnish of diced tomatoes.

  1. French’s Party Deviled Eggs– This egg is made for a party. Swap out the mayo with sour cream and add Dijon mustard for richness. Then top with a crispy onion crunch to leave guests wanting more. Don’t forget to sprinkle with paprika.

Source: McCormick

Healthy 10 January 2019

Fuel Up for a Busy Day

(Family Features) While some may say being busy is good, it’s not always good for a healthy lifestyle. With less time to prep, the thought of planning nutritious meals and snacks may feel overwhelming, but with simple changes, you can power through your hectic schedule.

This full menu of quick and easy recipes is part of the Atkins low-carb lifestyle, a long-term, healthy eating approach focused on high-fiber carbohydrates, optimal protein and healthy fats. The plan also aims to reduce levels of refined carbohydrates, added sugars and the “hidden sugar effect” – when carbohydrates convert to sugar when digested. You don’t see the sugar, but your body does.

Consider these tips from Colette Heimowitz, author of “Atkins: Eat Right, Not Less” and vice president of nutrition and education at Atkins.

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Fill up with fiber. Fiber-rich foods, such as vegetables, nuts and seeds, low-glycemic fruits and whole unrefined grains, are considered carbohydrates but they don’t raise your blood sugar the way processed carbs do. Fiber slows the entry of glucose into your bloodstream so you don’t experience the insulin spikes that encourage your body to produce and store body fat. Additionally, fiber can help you feel full longer. If possible, try to eat 25-35 grams of fiber each day.

Start the day with breakfast. Start your mornings with a hearty breakfast like an Almond Butter Smoothie Bowl. The nutritious combo of protein and healthy fats can set you up for a productive day and prevent mid-morning donut or bagel cravings. For another quick option that takes just 10 minutes, a Power Mug Muffin with Cinnamon Butter can provide the fuel you need to start your day right.

Snack smart. If you’re in the midst of a traffic-clogged commute, on-the-go snacks can be an ideal solution for the whole family. For a fun, tasty option, try these Portobello Pizzas, full of nutrients and fiber, or these Tuna-Stuffed Deviled Eggs that can help round out lunch at work.

A Simple, Nutritious Snack

When it comes to nutrition, finding a healthier way to snack can be just as important as full-blown meals. For a protein- and fiber-rich snack low in sugar, an option like Atkins Protein Wafer Crisps provide a light and crispy texture for a surprisingly filling treat. Whether it’s for a grab-and-go snack or afternoon pick-me-up, the wafer crisps boast 10-11 grams of protein, 4-5 grams of fiber and 1 gram of sugar with three flavor profiles to choose from: Peanut Butter, Chocolate Mint and Lemon Vanilla.

Find more recipes to kickstart a nutritious eating plan at Atkins.com.

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Portobello Pizza

Active time: 10 minutes
Total time: 40 minutes
Serves: 4

  • Olive oil spray
  • 4          large Portobello mushrooms, stems removed
  • 1/2       cup low-sugar marinara sauce
  • 1/2       cup (2 ounces) shredded mozzarella cheese
  • 16        slices pepperoni sausage or 1 chorizo link, thinly sliced
  1. Heat oven to 375° F.
  2. Line baking sheet with parchment paper. Coat with olive oil spray.
  3. Using spoon, scrape out dark gills from mushrooms; discard gills.
  4. Place mushrooms stem-side up and top each with 2 tablespoons sauce. Sprinkle each with 2 tablespoons mozzarella cheese and four slices pepperoni or chorizo.
  5. Bake 20-25 minutes, until cheese is bubbly and mushrooms are soft.

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Almond Butter Smoothie Bowl

Active time: 10 minutes
Total time: 10 minutes
Serves: 2

  • 1/3       cup plain protein powder
  • 1          cup plain full-fat Greek yogurt
  • 1/4       cup water
  • 8          ounces spinach or kale
  • 1/4       cup almond or peanut butter
  • 1/2       cup fresh or frozen strawberries
  • 2          tablespoons chopped almonds
  • 2          tablespoons ground flaxseed
  1. In blender, blend protein powder, yogurt, water, spinach or kale and almond or peanut butter until smooth. Divide between two bowls.
  2. In straight lines, sprinkle strawberries, almonds and flaxseed over smoothie bowls.

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Tuna-Stuffed Deviled Eggs

Active time: 10 minutes
Total time: 30 minutes
Serves: 4

  • 8          large eggs
  • cold water
  • 1          can (6 ounces) tuna, drained
  • 1/4       cup mayonnaise
  • 1          jalapeno, seeded and minced
  • 2          tablespoons capers, drained, rinsed and chopped
  • 1          teaspoon hot or sweet ground paprika or ground chili
  1. In medium saucepan, cover eggs with cold water.
  2. Place over high heat and bring to boil. When boiling, turn heat off and cover. Remove from heat and let cool 1 minute.
  3. Place eggs in colander under cold, running water 1-2 minutes. Peel eggs under cold, running water and use kitchen towel to dry.
  4. Cut eggs in half lengthwise and scoop out yolks. Transfer yolks to small bowl along with tuna, mayonnaise, jalapeno and capers. Stir well until combined.
  5. Place egg whites on platter, center-side up, and fill with tuna mixture. Garnish with ground paprika or chili.

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Power Mug Muffin with Cinnamon Butter

Active time: 10 minutes
Total time: 10 minutes
Serves: 1

Cinnamon Butter:

  • 1          tablespoon unsalted butter, at room temperature
  • 1/2       teaspoon ground cinnamon
  • 1/8       teaspoon salt
  • 1/4       teaspoon ground nutmeg

Muffin:

  • 2          tablespoons golden flaxseed meal
  • 2          tablespoons almond flour
  • 1/2       teaspoon baking powder
  • 1/2       teaspoon stevia (sugar substitute)
  • 1          teaspoon ground cinnamon
  • 1          large egg
  • 1          teaspoon unsalted butter, at room temperature, or olive oil
  1. To make Cinnamon Butter: In small bowl, using spoon, combine butter, cinnamon, salt and nutmeg; mix well. Set aside.
  2. To make Muffin: In coffee mug or single-serving souffle dish, mix flaxseed meal, almond flour, baking powder, stevia and cinnamon.
  3. Mix egg and butter into dry ingredients.
  4. Microwave on high 1 minute until firm. Serve with Cinnamon Butter.

Photos courtesy of Getty Images (deviled eggs and mug dish)

Source: Atkins

Appetizers & Sides 03 November 2017

Holiday Entertaining Excellence

(Family Features) From savory appetizers to delicious holiday gifts, cheese is a must-have holiday ingredient.

These recipes from Chef George Duran, host of TLC's "Ultimate Cake Off" and Food Network's "Ham on the Street," make it easy to elevate your cheeseboard, serve up delightfully delicate puffed pastries or make glass canning jar gifts to give away to guests. Each dish features Jarlsberg Cheese, which was created in 1956 and remains based on the original Norwegian recipe, offering a slightly nutty, mild and delicious taste that helps every dish live up to festive occasions.

Best known for its classic wedge, Jarlsberg is also available sliced and in snacks and crisps for simple appetizers, savory sides and even take-home treats your guests will love.

Find more ideas to elevate this holiday season at jarlsberg.com.

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Tomatoes Gratin

Servings: 4

  • 4 tomatoes
  • 2 ounces balsamic vinegar
  • 1/3 cup extra-virgin olive oil, plus 4 ounces, divided
  • 4 garlic cloves, sliced thin
  • 4 sprigs fresh thyme (or equivalent dried)
  • salt, to taste
  • pepper, to taste
  • 2 ounces pine (pignoli) nuts
  • 8 ounces shredded Jarlsberg Cheese
  1. Heat oven to 350° F.
  2. Cut tomatoes in half. In bowl, whisk together vinegar, 1/3 cup olive oil, garlic, thyme, salt and pepper; gently mix in tomatoes. Transfer to ovenproof dish. Place tomatoes cut-side up and bake 15 minutes.
  3. In pan, toast pine nuts with remaining olive oil until golden then set aside.
  4. When tomatoes are cool enough to handle, remove skins and return to baking dish. Sprinkle tomatoes with shredded cheese. Return to oven and broil about 5 minutes, or until cheese turns golden and bubbly. Top with toasted pine nuts.

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Cranberry and Walnut Phyllo Triangles

Servings: 4

Filling:

  • 1 cup chopped fresh or frozen cranberries
  • 1/3 cup sugar
  • 1/3 cup raisins
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon finely grated orange peel
  • 3 tablespoons freshly squeezed orange juice

Triangles:

  • 10 sheets fresh or frozen phyllo dough
  • 1/3 cup melted butter
  • 2 1/2 cups Jarlsberg Chunk Cheese, cut into 25 cubes
  • 2 cups chopped walnuts
  1. Heat oven to 375° F.
  2. In saucepan, combine cranberries, sugar, raisins, honey, orange peel and orange juice; bring to boil. Reduce heat and simmer uncovered 5 minutes, stirring occasionally. Cool to room temperature.
  3. Carefully lay one phyllo sheet on cutting board and brush with melted butter. Place another sheet of phyllo on top and brush with melted butter. Cover remaining sheets with damp towel to prevent drying out. Position brushed pastry horizontally and cut into five strips.
  4. Place 1/2 teaspoon cranberry filling, one cube of cheese and 1/2 teaspoon chopped nuts in lower corner of each strip. Fold dough over filling to form triangle. Fold triangle up then over, forming another triangle. Continue folding to end of strip. Brush top with melted butter and sprinkle with 1/2 teaspoon chopped nuts. Repeat with remaining strips of dough and remaining sheets of phyllo.
  5. Bake 12-15 minutes, or until golden brown. Cool on wire rack before serving.

Note: If using frozen phyllo dough, thaw in refrigerator overnight.

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French-Style Marinated Cheese

Servings: 1

  • 6 ounces Jarlsberg Original, Lite or Hickory Smoked Cheese
  • 2 ounces black or green olives
  • 1 small leek, bulb only (or small shallot)
  • 1 tablespoon fresh oregano or tarragon (or equivalent dried)
  • 1 teaspoon green or black peppercorns
  • 2 sprigs fresh thyme (or equivalent dried)
  • 1 clove garlic
  • 2 tablespoons white wine vinegar
  • 4 tablespoons extra-virgin olive oil
  • 1 glass canning jar
  1. Cube cheese and thinly slice olives and leek. Finely chop oregano and peppercorns, and finely mince thyme and garlic.
  2. To make marinade: Whisk vinegar with oil, oregano, peppercorns, thyme and garlic. Layer cheese, olives and leeks inside jar. Cover with marinade and seal tightly.
  3. Place jar in refrigerator to marinate 1 day. For best results, use within 3 days.

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Holiday Deviled Eggs

Servings: 12

  • 6 eggs
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon white vinegar
  • 1 teaspoon mustard
  • 1/4 cup mayonnaise
  • 1 cup shredded Jarlsberg Cheese

Topping options:

  • Paprika
  • Parsley
  • Bacon
  • Shredded Jarlsberg Cheese
  • Cooked crab meat
  • Scallions
  1. Boil large pot of water. Carefully add eggs and boil on high 2 minutes then simmer 13 minutes.
  2. While eggs cook, chop parsley and scallions, if desired.
  3. Once eggs are cooked, transfer to bowl of ice water; cool 8-10 minutes. Peel eggs and cut in half lengthwise. Separate egg yolks into another bowl. Reserve egg white halves.
  4. Combine egg yolks with salt, pepper, vinegar and mustard. Add shredded cheese and mayonnaise; mix until smooth.
  5. Spoon about 1 tablespoon of yolk mixture into each egg white half.
  6. Add toppings, as desired. For classic deviled eggs, sprinkle paprika and chopped parsley over eggs. For a savory alternative, cook four strips of bacon and chop. Top eggs with chopped bacon and shredded cheese. For a unique variation, try topping eggs with cooked crab meat and chopped scallions.

Source: Jarlsberg Cheese

Main Dishes 24 March 2017

How to Create an Eggs-traordinary Easter Feast

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(Family Features) Brighten up your Easter feast with unique flavor twists to refresh traditional dishes like ham and deviled eggs. And don’t forget the decorations — it’s easy to create vibrant centerpieces using eggs dyed in the hottest seasonal shades.

“We’ve developed easy tips to dress up your table, from the ham to the centerpiece,” said Mary Beth Harrington of the McCormick Kitchens. “An orange glaze can bring new flavor to the classic ham, while food color can be used to make a variety of spring-inspired egg dyes to feature in Easter table décor.”

Use food color to create custom egg dyes you won’t find in a kit. Visit McCormick.com for seasonal color combinations inspired by the Pantone Spring “Fashion Color Report” as well as simple directions to create an egg-cellent floral centerpiece.

For more Easter dinner recipes and egg dyeing ideas, check out www.McCormick.com and visit McCormick Spice on Facebook and Pinterest.

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Orange Glazed Ham

Prep time: 10 minutes
Cook time: 1 hour 45 minutes
Servings: 24

  • 1 bone-in spiral-cut ham, about 10 pounds
  • 1 cup orange marmalade
  • 1 teaspoon McCormick Mustard, ground
  • 1/2 teaspoon McCormick Garlic Powder
  • 1/4 teaspoon McCormick Black Pepper, Ground
  • 1/4 teaspoon McCormick Cloves, Ground
  1. Preheat oven to 325°F. Place ham on side in roasting pan. Mix marmalade and spices in small bowl until well blended. Brush 1/2 marmalade mixture over ham, gently separating slices so mixture can reach middle of ham. Cover loosely with foil.
  2. Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining marmalade mixture. Bake 45 minutes longer. Serve ham with pan drippings.

Tip: Pair spices like ginger or chipotle with fruity jams and preserves to balance out saltiness of ham. Cherry Bourbon, Apricot Pineapple Chipotle or Lemon Ginger are easy flavor combinations your guests will love, and are all available on McCormick.com.

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Smoky Deviled Eggs

Prep time: 10 minutes
Servings: 6

  • 6 hard-cooked eggs, peeled
  • 1/4 cup mayonnaise
  • 1/2 teaspoon McCormick Mustard, Ground
  • 1/2 teaspoon McCormick Paprika, Smoked
  • 1/4 teaspoon Lawry’s Seasoned Salt
  • 2 slices bacon, crisply cooked and crumbled
  1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
  2. Stir in mayonnaise, mustard, smoked paprika and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with crumbled bacon.
  3. Refrigerate 1 hour or until ready to serve.

Tip: Deviled eggs are a snap to customize once you create the base of egg yolks, mayonnaise and ground mustard. Try adding chili powder, red pepper and cumin for a Southwest variation or dill weed and parsley for a Dill Mustard version.

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Easy Lemon Daisy Cupcakes

Prep time: 30 minutes
Cook time: 20 minutes
Servings: 18

  • 1 package (2-layer size) white cake mix
  • 1 tablespoon plus 2 teaspoons McCormick Pure Lemon Extract, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 2 tablespoons sour cream
  • 1 package (16 ounces) confectioners’ sugar
  • 10 drops McCormick Yellow Food Color
  • 18 large marshmallows
  • Decorating sugar
  • Jelly beans
  • Green sprinkles
  1. Prepare cake mix as directed on package, adding 1 tablespoon of lemon extract. Spoon into 18 paper-lined muffin cups, filling each cup 2/3 full. Bake as directed for cupcakes. Cool cupcakes on wire rack.
  2. For frosting, beat cream cheese, butter, sour cream and remaining 2 teaspoons lemon extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Stir in food color until evenly tinted. Frost cooled cupcakes.
  3. To decorate cupcakes, cut each marshmallow crosswise into 5 slices. Sprinkle 1 side of each marshmallow slice with decorating sugar. Arrange 5 marshmallow petals on top of each cupcake to resemble daisy, pressing marshmallows into frosting. Place jelly beans in center of petals. Garnish with sprinkles.

Source: McCormick & Company, Inc.

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