(Family Features) Grilled meals provide a summer escape for many families by offering opportunities to spend moments together while enjoying flavorful dishes. As Americans face uncertainty in many aspects of life, one place they should be able to turn to for normalcy is food.
One option that checks boxes including comfort, fun, taste and variety: seafood. As a nutritious protein available across the country, it is versatile and can be paired with a variety of cuisines and flavors. Options range from salmon and shrimp to crab, tuna and more.
To encourage hungry Americans to enjoy the many benefits of eating seafood, the “Eat Seafood America” campaign offers these reasons to add fish, shrimp and more to your menu:
- Whether you order online, head to a store or purchase fresh from a local fisherman, seafood is widely available.
- Seafood works for a variety of dishes and cooking methods, such as these recipes for Easy Shrimp Skewers, a light and hassle-free family meal, or Seared Salmon with Mediterranean Salsa, a fun spin on cowboy caviar.
- Seafood provides essential nutrients that support immune health, such as omega-3s that may even help reduce anxiety, according to research published by “The Journal of the American Medical Association.”
- Purchasing seafood supports 2 million American jobs for men and women who follow high levels of food safety practices to provide sustainable seafood.
- Seafood offers an escape as a way for families to enjoy a favorite meal that reminds loved ones of vacation memories from oceanside paradises.
Find more ways to add seafood to your summer menu at eatseafoodamerica.com.
Easy Shrimp Skewers
Recipe courtesy of Annessa Chumbley, RDN, on behalf of the Seafood Nutrition Partnership
Prep time: 5 minutes
Cook time: 10 minutes
- 10 wooden skewers
- 2 medium zucchinis, cut into large chunks
- 2 medium bell peppers (any color), cut into large chunks
- 2 red onions, cut into large chunks
- 1 cup cherry tomatoes
- 10-12 ounces cooked shrimp, peeled, deveined, tails on
- olive oil
- sea salt, to taste
- 1 lemon, juice only
- In bowl, soak skewer sticks in water at least 10 minutes to prevent burning on grill). Preheat grill to medium-high heat.
- Build skewers by alternating zucchinis, bell peppers, onions, tomatoes and shrimp, pushing ingredients closely together on each skewer. Brush each with olive oil and sprinkle with sea salt, to taste.
- Cook skewers about 9 minutes, rotating every 3 minutes until veggies and shrimp are seared but not overcooked. Remove and place on large platter.
- Drizzle with lemon juice and serve.
Seared Salmon with Mediterranean Salsa
Recipe courtesy of Annessa Chumbley, RDN, on behalf of the Seafood Nutrition Partnership Prep time: 5 minutes
Cook time: 10 minutes
- 2 tablespoons olive oil
- 4-6 salmon filets (each about 1-inch thick)
- sea salt, to taste
- 1 can chickpeas, drained and rinsed
- 1 can quartered or chopped artichoke hearts, drained
- 1 cup diced cucumber
- 1 cup diced cherry tomatoes
- 1/3 cup diced red onion
- 1/2 cup crumbled feta cheese
- 1 handful fresh spinach, chopped
- balsamic glaze
- In skillet over medium-high heat, heat olive oil. Sear salmon filets 4 minutes. Sprinkle tops of each salmon filet with sea salt, to taste. Flip and cook 4 minutes until barely done. Remove to serving platter.
- In medium bowl, make salsa by gently folding together chickpeas, artichoke hearts, cucumber, tomatoes, red onion, feta and spinach. Sprinkle with sea salt, to taste. Drizzle with balsamic glaze and spoon salsa over each salmon filet.
- Refrigerate leftover salsa.
Source: Seafood Nutrition Partnership
(Family Features) Whether you live on your own or are a busy parent, cooking at home can help ensure you're eating fresh, wholesome meals. Regardless of your abilities in the kitchen, creating simple dishes featuring fresh produce and good-for-you sources of protein can not only benefit your health, but also increase the amount of quality time spent with loved ones around the family table.
The thought of cooking lamb at home can be intimidating for some, however, New Zealand grass-fed lamb steaks like those from Silver Fern Farms can be prepared the same way you would grass-fed beef. With no added growth hormones or antibiotics, the natural, minimally processed cuts of lamb are a nutrient-dense source of protein, iron and zinc, and packed with vitamins and minerals. Plus, grass-fed lamb from New Zealand is a lean, finely textured and flavorful meat, well-suited for a variety of dishes.
For example, these New Zealand Grass-Fed Lamb Steaks with Yogurt and Cilantro Marinade are served over a bed of couscous and marinated in a mixture of lemon, garlic, cumin, cilantro and yogurt. Because the natural cuts of meat are hand-selected to deliver a quality eating experience, they are easy to prepare and can be put on the table in less than 30 minutes.
Find more information, cooking tips and recipes at beefandlambnz.com.
Recipe courtesy of Silver Fern Farms on behalf of Beef + Lamb New Zealand
Prep time: 8 minutes
Cook time: 15 minutes
- 2 Silver Fern Farms 100% New Zealand Grass-Fed Lamb Steaks (4 ounces each)
- sea salt, to taste
- freshly ground pepper, to taste
- 1 lemon, zest and juice only
- 2 cloves garlic, crushed
- 1/2 teaspoon ground cumin
- 1/4 cup fresh cilantro, chopped
- 1/4 cup natural yogurt
- 1 prepared vegetable couscous
- crumbled feta cheese
- To prepare lamb: Season lamb steaks with salt and pepper, to taste.
- To make marinade: In resealable bag or mixing bowl, combine lemon zest and juice, garlic, cumin, cilantro and yogurt.
- Using pastry brush or spoon, coat lamb steaks with marinade and let rest 15 minutes.
- Wipe excess marinade from lamb steaks. Reserve remaining marinade in bag.
- On grill warmed to high heat or skillet over medium-high heat, cook lamb steaks approximately 3-4 minutes on the first sides for medium-rare steaks then flip to cook other sides for 3-4 minutes.
- Once lamb steaks are cooked to desired doneness, transfer to cutting board or plate, cover with tinfoil and let rest 5 minutes.
- Slice lamb steaks across grain and serve over vegetable couscous.
- Drizzle with remaining marinade, if desired, and garnish with crumbled feta cheese.
Source: Beef + Lamb New Zealand
(Family Features) Some of life’s most cherished moments are shared with loved ones around the table. As temperatures climb, cheerful sunshine and sparkling blue skies are the perfect ingredients to make family time even more enjoyable with a meal served al fresco.
One of the great joys of dining outdoors is the chance to appreciate the simplicity of a gentle breeze or the first glimpses of seasonal blooms. Keeping meal prep simple makes it even easier to embrace these special moments.
A unique approach to an entree salad is easy to prepare and adds a festive flair to your picnic plate. These Ruby Beet Chicken Salad Skewers owe their zesty flavor to the delicate balance of sweetness and vinegar infused by Aunt Nellie’s Baby Whole Pickled Beets.
A cool salad is another must for your outdoor dining menu. Classic Mediterranean flavors like feta cheese and olives combined with READ 3 Bean Salad make this Mediterranean 3-Bean Quinoa Salad the perfect side dish to accompany a light lunch or grilled main course.
Ruby Beet Chicken Salad Skewers
Prep time: 25 minutes
Cook time: 20 minutes
- 1 jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets
- 2 large boneless, skinless chicken breast halves (about 1 pound)
- 1/2 teaspoon salt, plus additional, to taste, divided
- 1/2 teaspoon pepper, plus additional, to taste, divided
- 4 1/2 tablespoons stone ground mustard, divided
- 1 1/2 tablespoons, plus 1/3 cup, orange marmalade, divided
- 2 tablespoons minced fresh chives
- 1 large lemon, zest and juice (1/3 cup juice)
- 1/4 cup olive oil
- 1 bag (9 ounces) leafy romaine lettuce pieces
- 1/3 cup chopped almonds, toasted
- 1/3 cup crumbled blue, feta or goat cheese
- Heat oven to 375° F. Drain beets; set aside.
- Season both sides of chicken with salt and pepper, to taste. In small bowl, combine 1 1/2 tablespoons mustard and 1 1/2 tablespoons marmalade. Brush mixture over chicken until completely coated. Bake chicken on rimmed baking sheet lined with aluminum foil about 20-25 minutes, or until juices run clear; set aside.
- To make vinaigrette: In medium bowl, combine remaining mustard, remaining marmalade, chives, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly pour in oil while whisking vigorously until completely combined.
- Slice cooled chicken into 1-inch pieces. Onto each skewer, thread one beet, one piece of chicken and 4-5 pieces of lettuce; repeat two times for each skewer, adding one beet at ends. Repeat to make eight skewers. Place skewers on large serving platter.
- Stir vinaigrette; drizzle lightly over skewers. Sprinkle with almonds and cheese. Serve with remaining vinaigrette.
Recipe courtesy of "A New Dawnn"
Prep time: 20 minutes
- 2 cans (15 ounces each) READ 3 Bean Salad
- 1 cup halved grape tomatoes
- 1 cup crumbled feta cheese
- 1 cup cooked quinoa
- 1/2 cup chopped olives
- 1/2 cup diced bell pepper, any color
- 2 tablespoons fresh lemon juice
- 2 teaspoons balsamic vinegar
- 1/4 cup chopped fresh cilantro or parsley
- Drain bean salad; reserve 3 tablespoons liquid.
- In large bowl, combine bean salad, tomatoes, feta cheese, quinoa, olives and bell pepper. Add reserved bean liquid, lemon juice and balsamic vinegar. Stir gently to coat ingredients.
- Top with cilantro or parsley. Serve immediately.
Source: Seneca Foods
(Family Features) While heart disease is a leading cause of death for both men and women in the United States, many of the risk factors associated with the condition can be controlled with dietary and lifestyle changes. By centering your meals around better-for-you ingredients and recipes, you can show your heart some extra love.
Consider walnuts, which are a heart-healthy food certified by the American Heart Association. More than 25 years of research shows walnuts may play a key role in heart health. In fact, the U.S. Food and Drug Administration approved one of the first qualified health claims for a whole food, finding that eating 1 1/2 ounces of walnuts per day as part of a low-saturated fat and low-cholesterol diet while not increasing caloric intake may reduce the risk of coronary heart disease.
Additionally, walnuts are the only nut significantly high in omega-3s, with 2 1/2 grams of alpha-linolenic acid per ounce. Walnuts can add this essential nutrient to dishes like these American Heart Association Heart-Check Mark certified recipes for Greek Cucumber Walnut Bites and Banana Bread Overnight Oats.
Find more information and heart-healthy recipes at walnuts.org/heart-health.
Greek Cucumber Walnut Bites
Recipe courtesy of Beth Stark, RDN, LDN on behalf of the California Walnut Board
Prep time: 25 minutes
- 1/2 cup walnuts, chopped
- 1 English cucumber, ends trimmed (about 14 ounces)
- 1/2 cup roasted red pepper hummus
- 1/2 cup reduced-fat crumbled feta cheese
- 5 cherry tomatoes, quartered
- Heat oven to 350 F.
- On small baking sheet, arrange walnuts evenly. Bake 8 minutes, checking frequently, until toasted.
- Slice cucumber crosswise into 3/4-inch thick slices. Using small spoon, gently scoop out and discard center of each cucumber slice, leaving bottom and sides intact.
- In small bowl, stir 6 tablespoons chopped walnuts and hummus. Spoon walnut-hummus mixture into each cucumber slice and top with reserved chopped walnuts, feta cheese and quartered tomatoes.
Banana Bread Overnight Oats
Recipe courtesy of Crowded Kitchen on behalf of the California Walnut Board
Prep time: 15 minutes
- 3 ripe bananas, sliced
- 2 cups old-fashioned oats
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 3/4 cup chopped California walnuts, divided
- 1 tablespoon maple syrup
- 3 cups skim milk
- In large container with lid, add sliced bananas. Use potato masher or fork to mash bananas until smooth.
- Add oats, cinnamon, salt, vanilla, half the chopped walnuts, maple syrup and milk. Combine thoroughly and refrigerate overnight.
- To serve, divide among four canning jars or glass containers with lids. Top each with remaining walnuts before serving.
Source: California Walnut Board
(Family Features) Cinco de Mayo is, officially, a holiday celebrating Mexico's victory over France in the 1862 Battle of Puebla. In the U.S., where it is actually celebrated with more gusto than in its native country, the holiday has become a celebration of Mexican heritage and culture.
The holiday also provides a great excuse to make irresistible Mexican-inspired recipes for entertaining and, of course, a big batch of margaritas to wash it all down. Fresh sweet corn is an essential component of many Mexican dishes and a cultural staple.
Luckily, Cinco de Mayo falls right in the middle of Florida's Sunshine Sweet Corn season, meaning that the sweetest corn, available all year, arrives just in time to be a part of your Cinco de Mayo celebration. These naturally-bred varieties are grown by a group of family farmers who are committed to producing the finest sweet corn.
Get the fiesta started with this Fire Roasted Corn and Chorizo Dip and a big bowl of tortilla chips. Crunchy, spicy, sweet and creamy, this addictive dip will have your guests asking for more.
Next, be sure to serve Mexican Style Corn, a truly authentic and delicious Mexican street food. Crunchy ears of fresh sweet corn are charred to perfection then slathered with a mixture of cheese and mayo, sprinkled with chili powder and squirted with lime for simple flavor perfection.
Finally, no Cinco de Mayo celebration is complete without tacos. For a healthful twist on your typical taco, try this recipe for Charred Corn Tacos with Radish Zucchini Slaw that will have both vegetarians and meat eaters clamoring for seconds.
Incorporating more healthful whole foods and veggies into your Cinco de Mayo celebration this year makes it easier to justify one more margarita. No matter what you serve at your Cinco de Mayo celebration, make sure to incorporate the sweet and wholesome flavor of fresh spring sweet corn.
Discover more mouth-watering recipes for Cinco de Mayo and every time of year at www.sunshinesweetcorn.com.
Six Global Spreads for Sweet Corn
- North America: Maple Bourbon Butter - Combine one stick butter, 4 teaspoons bourbon, 2 teaspoons maple syrup and pinch of salt.
- South America: Lime-Avocado Crema - In a blender, combine one avocado, 1/4 cup lime juice, one garlic clove, 1/2 bunch cilantro, 1/2 cup sour cream and pinch of salt. Blend until smooth. Add water if necessary.
- Europe: Combine 2 ounces goat cheese, 2 tablespoons butter, 1 tablespoon fresh thyme, and pinch of salt and pepper. Stir until smooth.
- Asia: Sriracha Butter - Combine 1/3 cup butter with 3 tablespoons Sriracha.
- Africa: Harissa-Yogurt Spread - Whisk together 1 cup Greek yogurt, 1 tablespoon extra virgin olive oil, 1/2 teaspoon lemon juice, 2 tablespoons Harissa sauce, one crushed garlic clove and pinch of salt.
- Australia: Honey-Ginger BBQ Sauce - In saucepan combine 1 1/2 cup apple cider vinegar, 1/2 cup honey, 1/2 cup ketchup, 1 1/2 tablespoons hot sauce, 4 minced garlic cloves, 2 tablespoons minced ginger and 1 teaspoon salt. Simmer, stirring occasionally until thickened and reduced to about 1 1/4 cup, 20 to 25 minutes.
Mexican Style Corn
- 4 ears fresh Sunshine Sweet Corn, husked
- 1/4 cup mayonnaise
- 4 ounces Cotija or feta cheese
- 1 teaspoon chili powder
- 4 lime slices
- Preheat grill or broiler. Grill or broil corn, turning occasionally until hot and some kernels turn golden brown, about 5 minutes. Using knife, coat each ear of corn with about 1 tablespoon of mayonnaise. Crumble cheese on one side of each corn ear.
- Sprinkle with chili powder, dividing evenly. Broil until cheese starts to melt, approximately 1 to 2 minutes. Serve with lime.
Charred Corn Tacos with Radish Zucchini Slaw
- 4 ears Sunshine Sweet Corn
- Extra virgin olive oil, as needed
- Salt and freshly ground pepper, as needed
- 1/2 cup torn cilantro, parsley and mint leaves
- 1/2 small red onion, thinly sliced
- 2 1/2 tablespoons fresh lime juice
- 1 teaspoon maple syrup
- 1 cup radishes, cut into matchsticks
- 1 small zucchini, cut into matchsticks
- 1 jalapeno, seeded and thinly sliced
- 1/2 cup (2 1/2 ounces) crumbled Cotija or feta cheese
- 10 to 12 small (6-inch) soft corn tortillas
- Brush corn with olive oil and season with salt and pepper. Over hot grill or open gas stove flame, char ears of corn until well blackened but not completely burnt. Remove from heat; cool. With large knife, shave off kernels into bowl. Add cilantro, parsley and mint; reserve.
- In small bowl, combine onion and lime juice; let stand 10 minutes. Stir in maple syrup, radishes, zucchini, jalapeno and 2 tablespoons of oil. Season with salt and pepper; set aside.
- Heat your tortillas one of two ways: Wrap whole stack in foil and place in warm 250°F oven for 15 minutes, or coat cast-iron skillet with thin layer of oil and heat over high heat; warm each tortilla 30 seconds to 1 minute each side, until lightly blistered.
- To make tacos, fill each tortilla with 1/4 cup corn. Top with cheese and radish-zucchini slaw. Serve with lime wedges, if desired.
Fire Roasted Corn and Chorizo Dip
Serves: 8 to 12
- 3 to 4 ears Sunshine Sweet Corn
- 1 small onion, peeled and sliced into rings
- 1 small red bell pepper
- 1 cup cooked chorizo
- 3 cloves garlic, minced
- 1(8-ounce) package cream cheese, softened
- 1/2 pound spicy pepper cheese, like pepper-jack or habanero cheddar
- 1/4 cup chopped green onions
- Preheat oven to 400°F and preheat grill to high heat.
- Remove cornhusks and corn silk, and place fresh Florida Sweet Corn, onion slices and red bell pepper on grill.
- Grill corn and bell pepper for 8 to 10 minutes, turning every 2 minutes until all sides are slightly charred.
- Grill onion slices for approximately 3 minutes per side. When veggies are cool enough to handle, cut corn off cob. Then chop onions and pepper, removing pepper seeds. In 8-by-8-inch baking dish or one-quart souffle dish, mix all ingredients together until well combined.
- Bake for 10 to 15 minutes until edges are bubbly. Serve warm with tortilla chips.
Source: Sunshine Sweet Corn
(Family Features) Summertime entertaining should be easy and fun. And it can be - with some simple solutions and fresh recipes.
Start with Simple Recipes
- For this tropical dessert pizza, make the cookie crust the day before. Mix the filling and store it in an airtight plastic container, then cut up fruit and store in individual resealable plastic bags. Be creative and substitute your family's favorite fruits. Kids will have fun arranging the sliced fruit on this yummy dessert pizza!
- Three ingredients plus three minutes equals one tasty marinade. Let the kids help pour the ingredients into a resealable plastic bag to flavor juicy pork tenderloins with a subtly sweet, spicy marinade.
- The combination of crisp watermelon, juicy tomatoes and fresh basil with balsamic vinegar creates a fantastic and refreshing light salad. Just cut up ingredients and store in separate plastic containers, then toss together right before the party to keep the flavors fresh.
- For picnics on damp ground, placing an inexpensive plastic tablecloth under a blanket helps keep dampness from reaching picnickers - and keeps your blanket cleaner, too.
- Wash, chop, measure and prepare your ingredients 1 to 2 days before an event or party. They can be stored in resealable plastic bags or airtight containers in the refrigerator to make putting together recipes much easier the day of the party.
- Save plastic grocery bags to send guests home with leftovers. Placing an empty plastic grocery bag in a picnic basket is also a great solution for collecting trash after a picnic in the park - it doesn't take up much room and will act as a waterproof barrier to prevent spills.
- Create a dipping station for barbeque and grill sauces using reusable plastic storage containers with lids. Guests can spoon sauces onto their plates; when the party is over, simply place the lids back on the sauces and store in the refrigerator. They come in all different shapes and sizes and even fun colors.
- Use resealable plastic bags for marinades. Put meat in the bags with marinade and refrigerate overnight. It helps save space in the refrigerator and clean up is easy. This also works for coating and breading.
For more tips on ways to make summer entertaining a breeze, visit www.PlasticsMakeitPossible.com.
Tropical Fruit Dessert Pizza
Makes 12 servings
- 1 18-ounce roll refrigerated ready-to-slice sugar cookie dough
- 1/3 cup sugar
- 1 8-ounce package fat-free cream cheese
- 1 teaspoon coconut extract
- 1 1/2 teaspoons grated orange rind
- 1 cup fat-free frozen whipped topping, thawed
- 1 26-ounce jar mango slices, drained, or 2 fresh mangoes, sliced
- 1 16-ounce can pineapple slices, drained, or 1 fresh pineapple, sliced
- 1 11-ounce can mandarin orange segments, drained
- 1/2 cup apricot preserves
- 2 tablespoons orange liqueur or orange juice
- 2 tablespoons coconut, toasted, optional
- Preheat oven 350°F.
- Press cookie dough into a 12 to 14-inch pizza pan coated with nonstick cooking spray. Bake 12 minutes, cool completely.
- In medium mixing bowl, blend together sugar, cream cheese, coconut extract until well mixed. Stir in orange rind and whipped topping, mixing until smooth. Spread cream cheese mixture on top of cooled crust.
- Arrange mango slices around edge of iced pizza. Then, arrange pineapple slices around edge. Next, arrange mandarin orange slices in another ring to fill center of pizza.
- In small saucepan or in microwave, heat apricot preserves and orange liqueur just until melted. Spoon glaze over fruit. Sprinkle with toasted coconut, if desired. Refrigerate until serving.
Terrific Tidbit: Go ahead and grate more orange rind than you'll need for the recipe - you can grate a whole orange or lemon and freeze the rind in a plastic freezer bag until needed.
Watermelon and Tomato Salad
Makes 10 (1/2-cup) servings
- 4 cups scooped out watermelon balls or chunks
- 1/2 cup chopped red onion
- 1 pint cherry tomatoes, halved
- 2 tablespoons fresh chopped basil
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- Salt to taste
- 1/3 cup crumbled reduced fat feta cheese, optional
- In bowl, combine watermelon, onion, tomatoes and basil. Whisk together oil and vinegar and toss with salad. Season to taste. Refrigerate until serving.
3-Ingredient Marinade for Pork Tenderloin
Makes 6 to 8 servings
- 2 1-pound pork tenderloins, trimmed of excess fat
- 1/4 cup reduced sodium soy sauce
- 1/4 cup roasted garlic seasoned rice vinegar
- 2 tablespoons honey
- Preheat oven 350°F.
- In bowl, combine all ingredients except tenderloins. Place meat in dish or large resealable plastic bag, pour marinade over meat. If time permits, refrigerate overnight, turning meat several times.
- Bake 40 to 45 minutes or until meat thermometer inserted into the thickest portion of the tenderloin registers 160°F. Slice tenderloin, serve.
Quick Tip: Tenderloins come two to a package. If one will be enough for you to serve, halve recipe, freeze other tenderloin in freezable plastic bag.
Source: American Chemistry Council
(Family Features) If you want to impress your guests, try serving this puff pastry recipe as an appetizer at your next gathering.This flaky pastry filled with a delicious combination of spinach, onions and feta cheese can keep them coming back for more.
For more appetizer ideas, visit culinary.net.
Watch video to see how to make this delicious recipe!
- 1 package puff pastry sheets
- 1 tablespoon unsalted butter
- 1 small onion, diced
- 10 ounces frozen chopped spinach, thawed and drained
- 4 ounces light cream cheese, softened
- 2 eggs, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled garlic and herb feta cheese
- 1 tablespoon cold water
- Heat oven to 375° F.
- Thaw folded pastries 15 minutes. Once thawed, unfold sheets to thaw out flat.
- In a large skillet over medium heat, melt butter. Add onions and saute 3 - 5 minutes, or until tender and translucent.
- Stir spinach into softened onions. Continue cooking, stirring frequently, until water from spinach evaporates and spinach is mostly dry. Transfer spinach mixture to large bowl.
- In small bowl, blend cream cheese with one egg, salt and pepper until smooth. Fold cream cheese mixture into spinach mixture to combine. Stir in feta cheese and set aside.
- Line baking pans with parchment paper or silicone baking mats.
- On floured surface, roll one sheet of puff pastry out to 10 by 12 inch rectangle. Cut sheet in half lengthwise, then again widthwise to form four 5 by 6 inch rectangles. Place rectangles on prepared baking sheets.
- Place spoonful of filling onto center of each cut pastry. Whisk remaining egg with cold water to create egg wash. Lightly brush egg wash around perimeter edges of each pastry square.
- Pick up short side of pastry and fold over filling toward other short side. Press edges to seal before crimping with fork. Repeat with remaining pastries.
- Brush small amount egg wash over top of each pastry. Cut small slits on top of each pastry to allow filling to vent steam while cooking.
- Bake 25 - 30 minutes, or until pastries are evenly browned on top.
- Transfer pastries to wire rack. Cool 8 - 10 minutes before serving.
Recipe adapted from MilkMeansMore.org.
(Family Features) Whether you’re prepping for an extravagant party or an impromptu get-together, being prepared with cupboard staples and entertaining tricks can help you take your gathering to the next level.
Make menu planning a breeze and put a unique twist on your party from start to finish with these great ideas from the experts at Dare Foods:
Snacks with flair. Use geometric cookie-cutters to bring thoughtful detail to essential hors d'oeuvres like crackers, cheese and melon slices.
Vivid votive. Fill mason jars with water and add slices of lemon or lime along with sprigs of rosemary. Float a tea light on top and place around the yard or on tables for a beautiful way to decorate your outdoor space.
Sparkler sendoff. Light up the night with festive sparklers for endless entertainment. Place them in a decorative pail and sit back as guests enjoy the photo opp.
When it comes to bite-size snacks, crackers are one pantry basic you can dress up or down for a wide range of party-worthy treats in minutes. For example, garden-fresh fixings atop crisp crackers make for light canapes that celebrate the best of summer flavors. Just start with one of Dare’s mouthwatering crackers, loaded with crunch and packed with flavor, and pile on the goodness.
If you’re looking for an elegant appetizer to wow dinner guests, a robust, crisp cracker makes the perfect base for a sweet corn salad and luxurious scallops. Or, for a delicious sweet treat, use Dare’s sweet potato cracker to lend a unique twist to a classic s’mores recipe.
Find more creative cracker recipes for your next event at darefoods.com.
Sauteed Corn, Feta, Cherry Tomato and Scallop Crackers
Prep time: 15 minutes
- 2 ears corn
- 2 teaspoons vegetable oil
- 10 large scallops
- 1/4 cup crumbled feta cheese
- 10 cherry tomatoes, quartered
- 2 tablespoons finely sliced basil
- 10 Brenton Vinta crackers
- Slice corn off of cob.
- Heat vegetable oil in pan until hot, saute corn until golden brown, 3-5 minutes. Set aside to cool.
- In another pan, heat vegetable oil until hot. Salt scallops then sear for 2-3 minutes on each side until golden brown. Slice in half to create 10 round scallop discs.
- Mix corn, feta, tomatoes and basil together. Season with salt and pepper.
- To compile, place spoonful of corn salad on each cracker. Top with 2 pieces of scallop and 1 sprig of basil.
Marshmallow, Chocolate, Sweet Potato Crackers
Prep time: 10 minutes
- 10 large marshmallows
- 20 Breton sweet potato and ancient grain crackers
- 1/4 cup chocolate chips, divided
- Heat broiler to low (set rack in top two-thirds of oven if low-heat setting is unavailable).
- Place marshmallows on one cracker and broil 1-3 minutes, or until they begin to brown and soften.
- Remove from oven and place 1 teaspoon chocolate chips onto hot marshmallows.
- Let sit 1 minute to allow chocolate to soften.
- Place cracker on top and enjoy.
Source: Dare Foods
(Family Features) If you’re hosting a backyard barbecue, game night or TV show marathon with friends this summer, it’s helpful to have a plan in mind before diving in.
Consider these tips and recipes featuring Mrs. T’s Pierogies that can help make planning a breeze and allow you to kick back and enjoy the fun alongside your guests.
- Master the Music. Set the mood as soon as your guests walk in with an upbeat playlist.
- Add a Creative Twist to Your Menu. When you’re craving something real and satisfying – but want to keep things simple – reach for an option like Mrs. T’s Pierogies. Available in 16 varieties, including mini-size, these pasta shells, filled with creamy whipped potatoes, are loaded with flavor and perfect served alone or as part of creative recipes like a Farmers Market Mini Pierogy Salad. You can also grill them up like in this Mini Pierogy Slider Kebab recipe.
- Create Self-Serve Stations. Arrange a buffet-style table to allow your guests to help themselves to food. It’s a simple way to ensure you get to enjoy yourself. Just remember to provide the necessary fixings at each station.
- Bust Out Some Games. Whether it’s a game night or just a get-together with friends, keep games like cornhole or bocce ball on-hand to keep your soiree lively.
For more recipes perfect for entertaining, visit MrsTsPierogies.com.
Mini Pierogy Slider Kebabs
Prep time: 15 minutes
Total time: 20 minutes
- 1 box Mrs. T’s Mini Classic Cheddar Pierogies
- 2 tablespoons olive oil
- kosher salt
- freshly ground black pepper
- 1 pound ground beef
- 1 1/2 teaspoons Worcestershire sauce
- 1 tablespoon minced red onion
- 4 deli slices Colby Jack cheese, quartered
- 4-6 skewers
- 14 pieces curly leaf lettuce
- 7 cherry tomatoes, halved
- 14 cornichon pickles
- Heat grill or indoor grill pan to medium heat. Toss pierogies with oil and season with salt and pepper. Grill 8-10 minutes, flipping halfway through. Remove.
- In medium bowl, combine ground beef, Worcestershire sauce, onion, salt and pepper. Form into 14 equal sized patties.
- Add patties to grill and cook 3-4 minutes per side. Add one slice of cheese to each during last minute of cooking to melt. Remove and cool slightly to handle.
- To assemble: skewer one pierogy, flat-side down, then one piece of lettuce, tomato, pickle, burger and another pierogy, flat-side down, to sandwich it all together. Repeat with remaining ingredients.
Farmers Market Mini Pierogy Salad
Prep time: 12 minutes
Total time: 18 minutes
- 1 box Mrs. T’s Mini Classic Cheddar Pierogies
- 1/2 cup white balsamic or cider vinegar
- 1 small garlic clove, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/3 cup extra-virgin olive oil
- 1 large tomato, coarsely chopped
- 1 medium cucumber, seeded, if necessary, and coarsely chopped
- 1/4 cup red onion, thinly sliced
- 4 ounces feta cheese, crumbled
- Saute pierogies according to box directions; place in large bowl.
- In small bowl, combine vinegar, garlic, salt and oregano; whisk in olive oil until well-blended.
- Add tomato, cucumber, red onion, feta and vinaigrette to bowl with pierogies; toss to mix well.
Source: Mrs. T’s Pierogies
(Family Features) It’s game day, which means your party needs food and needs it fast. Use recipes that can pump up the crowd this season and make every game a win.
These quick recipes for an Olive Bar Flatbread and a Mediterranean Nacho Bar can leave the fans in your home screaming for more.
Your fans will almost assuredly be dipping, diving and running for these simple snacks created with fresh ingredients like Sabra Hummus, which is available in more than a dozen flavors in the deli section of your grocery store. Spread it on fluffy flatbread with your favorite veggies to create a snack that fans can go crazy over, or set it out buffet-style for everyone to munch on at halftime.
Find more game day recipes at sabra.com.
Mediterranean Nacho Bar
- Sabra Hummus
- Diced tomatoes
- Chopped green onions
- Chopped zucchini (1/4-inch chunks)
- Chopped Greek olives
- Chopped pepperoncinis
- Shredded lettuce
- Crumbled feta cheese
- Grilled chicken
- Pita chips
- Assemble hummus, tomatoes, green onions, zucchini, olives, pepperoncinis, lettuce, cheese and chicken in buffet format.
- Serve with pita chips.
Olive Bar Flatbread
Prep time: 15 minutes
- 3 tablespoons Sabra Roasted Red Pepper Hummus
- 1 flatbread
- 1/2 cup desired vegetables, chopped (olives, roasted peppers, peppadew or artichokes)
- 3 miniature mozzarella balls, sliced
- 2 cups arugula
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 teaspoon pepper
- Heat oven to 400° F.
- Place hummus on flatbread. Top with desired vegetables and mozzarella.
- Bake on lower rack 10-12 minutes, or until crispy and browned.
- Toss arugula with lemon juice, olive oil, salt and pepper. Place on flatbread and serve.