Videos 27 August 2020

Cool Lemon Lush

Celebrate warm weather outdoors with a refreshing treat like Cool Lemon Lush. 

Find more desserts at Culinary.net.

Watch video to see how to make this recipe!

Cool Lemon Lush

  •             Nonstick cooking spray
  • 2          cups flour
  • 1          cup butter, softened
  • 2          packages (8 ounces each) cream cheese
  • 1          cup sugar
  • 1          lemon, juice only
  • 2          instant lemon pudding mix packages (3 ounces each)
  • 4          cups milk
  • 1          container (12 ounces) frozen whipped topping, thawed
  • chopped pecans
  1. Heat oven to 350 F. Grease 9-by-13-inch baking pan with nonstick cooking spray.
  2. In medium bowl, combine flour and butter using pastry cutter. Press into bottom of baking pan. Bake 25 minutes, or until golden brown. Cool completely.
  3. In medium bowl, beat cream cheese and sugar until smooth. Juice lemon into mixture; continue mixing until blended.
  4. Pour mixture over cooled crust. Set aside.
  5. In medium bowl, whisk pudding mix and milk until thickened. Spread over cream cheese mixture. Spread whipped topping over pudding layer. Sprinkle with chopped pecans.
Meal Ideas 28 July 2020

School-Night Meals that Deliver Taste at a Low Cost

(Family Features) Regardless of what back to school looks like this year, preparing family meals throughout the week does not have to be a challenge. Shopping at a store like ALDI can stretch your budget and help you make five different meals over five days for about $5 a meal pretax for a family of four.

Using a mix of kitchen staples you already may have, along with fresh ingredients, you can make delicious, affordable recipes for the whole family. Simply select a protein or main ingredient and explore versatile ways to build other meals around it during the week. 

Grilled chicken breasts are ideal for on-the-go lunches or weekday dinners. Busy parents can get dinner on the table in less than 30 minutes with an easy Chicken Cacciatore in the pressure cooker or simple prep-ahead Chicken Enchiladas. These convenient dishes make it a snap to add variety by substituting chicken with shrimp, beans or vegetables.

Serving organic produce, fresh and frozen meats, seafood and on-the-go snacks can be easy when you shop at a store like ALDI for the back-to-school season. Plus, you can find foods to fit any dietary style without breaking the bank.

Find more family meal solutions at aldi.us.

Pressure Cooker Chicken Cacciatore

Recipe courtesy of “Pinch of Yum” on behalf of ALDI
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 6

  • 1-1 1/2             pounds chicken breasts or chicken thighs
  • flour
  • 1          pinch salt, plus 2 teaspoons, divided
  • 2          tablespoons extra-virgin olive oil
  • 1          onion, diced
  • 16        ounces mushrooms, sliced
  • 3          cloves garlic, minced
  • 1/2       cup chicken broth
  • 1          bell pepper, diced
  • 1          can (28 ounces) diced tomatoes
  • 4          tablespoons butter
  • capers (optional)
  • parsley, plus additional for topping (optional)
  • lemon
  • preferred pasta
  • Parmesan cheese (optional)
  1. Dredge chicken in flour and pinch of salt. Turn on saute function on pressure cooker. Add oil; saute chicken 2-3 minutes on each side. Remove and set aside (chicken will finish cooking later).
  2. Add onion, mushrooms and garlic. Saute until softened. Add broth and let sizzle out.
  3. Add chicken, bell pepper, tomatoes and remaining salt to pressure cooker. Cook on high pressure 15 minutes. Release pressure.
  4. Shred chicken. Stir in butter, capers, parsley and lemon. Serve with preferred pasta and top with additional parsley and Parmesan cheese, if desired.

Easy Chicken Enchiladas with Black Beans

Recipe courtesy of “Wellness for the Win” on behalf of ALDI
Prep time: 25 minutes
Cook time: 25 minutes
Servings: 10

  • Nonstick cooking spray
  • 1          medium onion, chopped

Chicken:

  • 1          pound chicken breasts
  • 1/4       teaspoon garlic powder
  • 1/4       teaspoon onion powder
  • 1/4       teaspoon chili powder
  • 1/4       teaspoon cumin
  • salt, to taste
  • pepper, to taste

Enchiladas:

  • 15        ounces black beans, drained and rinsed
  • 10        ounces diced tomatoes and green chilies, drained
  • 2          cups shredded Mexican cheese, divided
  • 16        ounces restaurant-style salsa, divided
  • 10        whole-wheat tortillas

Optional Toppings:

  • diced avocado
  • plain Greek yogurt
  • cilantro
  1. Preheat oven to 400 F. Spray 9-by-13-inch pan with nonstick cooking spray and set aside.
  2. In medium skillet over medium-high heat, cook onion until translucent, about 3-5 minutes. Transfer to large bowl and set aside.
  3. To make chicken: Season chicken breasts with garlic powder, onion powder, chili powder, cumin and salt and pepper, to taste. Add chicken to same skillet over medium-high heat. Cook 5-7 minutes on each side, or until cooked through. Use fork and knife to shred chicken.
  4. To make enchiladas: In large bowl with cooked onion, add shredded chicken, black beans, diced tomatoes, green chilies and 1 cup shredded Mexican cheese. Use spoon to mix well.
  5. Pour 1 cup salsa on bottom of greased pan and use spatula to spread evenly. Scoop about 1/2 cup chicken and veggie mixture into each tortilla. Roll tightly and place seam side down in pan.
  6. Top enchiladas with 3/4 cup salsa and remaining shredded cheese; use spatula to spread evenly.
  7. Cover pan tightly with foil and bake 25-30 minutes. Remove from oven; serve hot. Add avocado, yogurt and cilantro, if desired.

Source:  ALDI

Meal Ideas 16 July 2020

Flavorful, Fun Japanese-Inspired Lunches to Cook with Your Kids

(Family Features) Cooking with your kids is a fun way to bond while teaching basic culinary skills. It provides practical lessons like counting ingredients and dividing portions. Plus, meals cooked together offer kids something to look forward to during lunchtime. They can enjoy the food they helped prepare, and you’ll be able to check at least one meal off your to-do list while teaching valuable life lessons.

One way to make cooking more exciting for the family is to prepare food for a bento box using pantry staples. Bento boxes are considered an act of love in Japan and are a fun way to get your family involved in the kitchen. Bento boxes are similar to single-portion lunchboxes except they feature small compartments for each element of your meal, making it easy to encourage kids to eat fresh fruits and veggies. They also offer a whimsy visual appeal that can make mealtime more entertaining.

Next time you plan a meal with loved ones, try incorporating authentic Japanese recipes like a Simple Teriyaki Bowl, a Miso-Glazed Salmon Bento or Garlic Shrimp with Jasmine Rice. These dishes call for simple preparations, short cook times and pantry basics, making it easy to involve your family in the process.

To create a taste-tempting family meal with genuine Japanese flavors, try Mizkan premium sauces and rice vinegars. For more than two centuries, the vinegars have helped chefs and families around the world delight in the flavors of Japan. Now the taste can be at your table, helping you create authentic meals your whole family can enjoy.

Find more tips and ideas for creating flavorful and authentic Japanese recipes at mizkanflavors.com.

Garlic Shrimp with Jasmine Rice

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6

Ponzu Rice:

  • 1          cup jasmine rice
  • 1/2       cup Mizkan Ponzu Citrus Seasoned Soy Sauce
  • 1 1/2    cups water

Stir Fry:

  • 2          tablespoons Mizkan Organic Rice Vinegar
  • 1/4       cup Mizkan Ponzu Citrus Seasoned Soy Sauce
  • 1/4       cup brown sugar
  • 1          teaspoon sesame oil
  • 1/2       cup vegetable stock
  • 1          teaspoon cornstarch
  • 2          tablespoons oil
  • 1          pound (about 21-25) raw shrimp, peeled and deveined
  • 1/4       cup red onion, large chopped
  • 2          teaspoons garlic, minced
  • 1          cup red bell pepper, chopped
  • 1/2       cup carrots, shredded
  • 1          cup sugar-snap peas
  • 1          cup broccoli florets
  • 2          scallions, sliced
  • 2          teaspoons sesame seeds
  1. To make ponzu rice: In small saucepan, combine jasmine rice, ponzu and water; cook according to rice directions.
  2. To make stir fry: In bowl, whisk rice vinegar, seasoned soy sauce, brown sugar, sesame oil, vegetable stock and cornstarch to combine. Set aside.
  3. In large saute pan over high heat, heat oil; add shrimp and cook 2-3 minutes until pink.
  4. Add red onion and cook 1 minute. Add garlic, red bell peppers, carrots, snap peas and broccoli; cook 3 minutes until tender.
  5. Add reserved sauce and cook 2 minutes until thickened.
  6. Divide rice among six bowls and top with shrimp stir fry. Garnish with scallions and sesame seeds; serve.

Miso-Glazed Salmon Bento

Prep time: 20 minutes, plus marinating
Cook time: 6 minutes
Servings: 2

  • 1/4       cup miso paste
  • 2          tablespoons Mizkan Mirin Sweet Cooking Seasoning
  • 1          tablespoon sake
  • 2          skinless center-cut salmon fillets (6 ounces each)
  • 1          cup thinly sliced seedless cucumbers
  • 1          teaspoon kosher salt
  • 2          tablespoons Mizkan Seasoned Rice Vinegar
  • 2          cups cooked short-grain sushi rice, cooled
  • 1          tablespoon thinly sliced green onions
  • 1          teaspoon toasted sesame seeds
  • 6          cherry tomatoes
  • 2          lemon wedges
  1. In medium bowl, whisk miso paste, mirin and sake. Add salmon, turning to coat evenly. Marinate 10-30 minutes. Discard remaining marinade.
  2. Heat large nonstick pan on medium-high heat. Cook fish 2-3 minutes on each side, or until internal temperature reaches 145 F. Cut each fillet into four small pieces.
  3. In strainer or colander, toss cucumbers with salt; let stand 5 minutes. Squeeze out excess liquid; toss with rice vinegar.
  4. Pack each bento box evenly with rice, pickled cucumbers and salmon. Sprinkle with green onions and sesame seeds. Garnish with tomatoes and lemons.

Substitutions: If ingredients are unavailable or difficult to find: Use 1/4 cup soy sauce to glaze salmon in place of miso paste; use low-carb rice such as cauliflower or broccoli rice in place of sushi rice.

Tip: To prevent sogginess, separate wet components like cucumber pickles by using aluminum foil or silicone muffin liners inside bento box.

Simple Teriyaki Bowl

Prep time: 10 minutes
Cook time: 35 minutes
Servings: 2

  • 1          large boneless chicken thigh
  • 2          tablespoons soy sauce
  • 3          tablespoons Mizkan Mirin
  • 3          tablespoons Mizkan Natural Rice Vinegar
  • 1/2       scallion
  • 1          tablespoon cooking oil
  • 2          servings hot, cooked rice
  • 1          teaspoon dried seaweed sheet (nori), sliced (optional)
  1. Slice chicken thigh meat into bite-size pieces. In bowl, mix soy sauce, mirin and rice vinegar; marinate chicken pieces in seasoning mix 10 minutes.
  2. Cut scallion into 2-inch pieces. In frying pan, saute until soft, about 1 minute. Set aside.
  3. In frying pan, heat oil and cook chicken until browned.
  4. When meat is browned, pour marinade over chicken and continue cooking on low heat until sauce thickens.
  5. Place hot, cooked rice in individual bowls. Spread sliced dried seaweed pieces over rice, if desired, and top with chicken and scallions to serve.


Photo courtesy of NPDstock/Shutterstock (Simple Teriyaki Bowl)

Source:  Mizkan

Videos 11 June 2020

Cheesecake Cupcakes with Oat & Walnut Crust

(Family Features) Make family meals part of your home by digging into kid-friendly desserts like these Cheesecake Cupcakes with Oat and Walnut Crust, and join the Family Meals Movement, which encourages Americans to pledge to share one more family breakfast, lunch or dinner at home per week. Find tips, recipes and ways to increase your family meal frequency at familymealsmovement.org.

Cheesecake Cupcakes with Oat and Walnut Crust

Recipe courtesy of Liz Weiss on behalf of the FMI Foundation

Crust:

  • 1/2       cup old-fashioned or quick oats
  • 1/2       cup walnut halves or pieces
  • 1          tablespoon extra-virgin olive oil
  • 1          tablespoon butter, melted
  • 1          tablespoon granulated sugar
  • 1/2       teaspoon ground cinnamon
  • 1          pinch salt

Filling:

  • 1          package (8 ounces) light cream cheese, at room temperature
  • 1/4       cup granulated sugar
  • 1          large egg
  • 1/2       tablespoon cornstarch
  • 1/2       lemon, zest only
  • 1/2       teaspoon vanilla extract

Toppings (optional):

  • plain or vanilla Greek yogurt
  • sliced strawberries
  • sliced raspberries
  • sliced blueberries
  • fresh mint
  • toasted coconut flakes
  • agave
  • sliced almonds
  • lemon zest
  1. Preheat oven to 350 F.
  2. Line cupcake pan with eight paper baking cups and set aside.
  3. To make crust: In bowl of food processor, pulse oats and walnuts until coarsely ground. Add olive oil, butter, sugar, cinnamon and salt; pulse until evenly moistened and combined.
  4. Press 1 tablespoon of mixture firmly onto bottoms of cups. Bake 7 minutes until cooked.
  5. To make filling: In medium bowl, beat cream cheese and sugar until smooth and creamy. Add egg, cornstarch, lemon zest and vanilla; continue beating until well combined.
  6. Spoon mixture evenly into muffin cups. Bake 20-22 minutes until cream cheese mixture is set. Remove from oven and cool in tins about 10 minutes. Transfer to wire rack and cool completely. Place in refrigerator and chill completely before serving or decorating with yogurt, strawberries, raspberries, blueberries, mint, coconut flakes, agave, almonds and lemon zest, if desired.

Source:  FMI Foundation

Meal Ideas 28 May 2020

Support Your Immune System with Grapes

(Family Features) Boosting immune function through a healthy diet has become an important new focus for many people these days. One key dietary recommendation is to eat more fruits and vegetables each day to improve immune function and prevent heart disease and diabetes. When looking to guide your family to healthier snacks and meals or simply trying to mix up your at-home menu, success can be as simple as rethinking the ingredients you choose to use, including your favorite produce, such as grapes.

Fresh California grapes, for example, make for an ideal snack because they are tasty, healthy, hydrating and refreshing, but grapes can also be used to make good-for-you dishes that are also satisfying and delicious. Grapes of all colors – red, green and black – are a natural source of beneficial antioxidants and other polyphenols. Plus, they are naturally fat-free, cholesterol-free and contain virtually no sodium.

Try recipes like Moroccan Grape and Grilled Chicken Bowls with Grape Vinaigrette, Spiced Chickpeas and Grapes with Yogurt, and Cauliflower Steaks with Grapes to pair heart-healthy grapes with other nutritious ingredients and add variety and fresh appeal in the kitchen.

Visit GrapesFromCalifornia.com for more nutritious family recipes

Moroccan Grape and Grilled Chicken Bowls with Grape Vinaigrette

Servings: 4

Couscous:

  • 1          cup Israeli couscous
  • 2          tablespoons extra-virgin olive oil
  • 1/2       cup carrots, thinly sliced
  • 1/2       cup tomatoes, diced
  • 1/2       cup parsley, leaves only
  • 1 1/2    teaspoons ras el hanout (Moroccan spice blend)
  • 1          teaspoon salt

Chicken:

  • 2          chicken breasts (8 ounces each)
  • 1          tablespoon harissa paste
  • 1          tablespoon extra-virgin olive oil
  • 1          teaspoon salt

Vinaigrette:

  • 1/4       cup green California grapes
  • 1          lemon, juice only
  • 1          preserved lemon, rind only
  • 1/4       cup extra-virgin olive oil
  • 2          tablespoons cilantro, chopped
  • salt, to taste
  • ground black pepper, to taste
  • 1          cup red California grapes, halved
  • 1/2       cup sliced almonds, toasted
  1. To make couscous: Cook couscous in boiling salted water. Drain, rinse with cold water and combine with olive oil. Add carrots, tomatoes, parsley leaves, ras el hanout and salt. Mix well and set aside.
  2. To make chicken: Heat grill to medium-high heat.
  3. Rub chicken breasts with harissa paste, olive oil and salt. Grill on both sides until just done. Set aside to cool. Slice into 1/4-inch slices.
  4. To make vinaigrette: In blender, puree green grapes, lemon juice, lemon rind, olive oil and cilantro until smooth. Add salt and pepper, to taste.
  5. Toss couscous mixture with vinaigrette and portion into four bowls. Top with sliced chicken, red grapes and almonds.

Nutritional information per serving: 590 calories; 30 g protein; 44 g carbohydrates; 32 g fat (49% calories from fat); 4.5 g saturated fat (7% calories from saturated fat); 65 mg cholesterol; 720 mg sodium; 3 g fiber.

Spiced Chickpeas and Grapes with Yogurt

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

  • 1          can (15 ounces) chickpeas, rinsed, drained and patted dry
  • 1          cup California grapes
  • 1          tablespoon peanut oil
  • 1 1/2    teaspoons mustard seeds
  • 1          teaspoon cumin seeds
  • 1          teaspoon fennel seeds
  • 1/4       teaspoon salt, divided
  • 1          pinch red pepper flakes
  • 1          cup low-fat Greek yogurt
  • 1          tablespoon lemon juice
  • 1/2       teaspoon finely grated lemon zest
  • 1/2       garlic clove, grated
  • 2          tablespoons chopped cilantro
  • 2          tablespoons thinly sliced scallions
  1. In large bowl, mix chickpeas and grapes.
  2. In small skillet, warm oil over medium-high heat until shimmering. Add mustard seeds and cover. Cook until seeds stop popping then add cumin and fennel seeds; cook until fragrant, about 1 minute. Stir in 1/8 teaspoon salt and pepper flakes; pour over chickpeas and grapes. Mix well.
  3. In separate bowl, stir yogurt, lemon juice, lemon zest, garlic and remaining salt. Spread on serving platter and top with chickpea mixture, cilantro and scallions.

Nutritional information per serving: 220 calories; 11 g protein; 31 g carbohydrates; 6 g fat (25% calories from fat); 1.5 g saturated fat (6% calories from saturated fat); 5 mg cholesterol; 280 mg sodium; 1 g fiber.

Cauliflower Steaks with Grapes

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4

  • 1          large head cauliflower, leaves trimmed off
  • 3          tablespoons extra-virgin olive oil, divided
  • 2          teaspoons finely chopped rosemary
  • 1/2       teaspoon coarse salt
  • 1/2       teaspoon freshly ground black pepper, divided
  • 1          cup halved California grapes
  • 1/4       cup chopped Castelvetrano olives
  • 2          tablespoons chopped Italian parsley
  • 2          tablespoons chopped, toasted pistachios
  1. Heat oven to 450 F.
  2. Cut stem off cauliflower and cut remaining head crosswise into four 1-inch-thick slices, keeping as intact as possible. Place on sheet pan and brush sides with 1 1/2 tablespoons olive oil. Sprinkle with rosemary, salt and 1/4 teaspoon pepper. Roast until browned and tender, about 25 minutes.
  3. Combine remaining olive oil, remaining pepper, grapes, olives, parsley and pistachios. When cauliflower is roasted, transfer to serving plates and top with grape mixture.
  4. Nutritional information per serving: 210 calories; 5 g protein; 20 g carbohydrates; 14 g fat (60% calories from fat); 2 g saturated fat (9% calories from saturated fat); 0 mg cholesterol; 480 mg sodium; 5 g fiber.
  5. Healthy Eating is Easy with Grapes
  6. Grapes are prized for their taste and crisp, juicy texture, but fresh grapes are also a heart-healthy, hydrating snack choice. Grapes contain more than 1,600 natural plant compounds, including antioxidants and other polyphenols, which help protect the health and function of the body’s cells. Grapes can be paired with other healthy foods to enhance flavor and nutrition, including dark leafy greens, cauliflower, broccoli, whole grains, legumes and lean proteins.

Source: California Table Grape Commission

Meal Ideas 15 April 2020

Fresh and Flavorful at Home

(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.

New Zealand Grass-Fed Lamb Steaks with Yogurt and Cilantro Marinade

Recipe courtesy of Silver Fern Farms on behalf of Beef + Lamb New Zealand
Prep time: 8 minutes
Cook time: 15 minutes
Servings: 1-2

Lamb:

  • 2 Silver Fern Farms 100% New Zealand Grass-Fed Lamb Steaks (4 ounces each)
  • sea salt, to taste
  • freshly ground pepper, to taste

Marinade:

  • 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
  1. To prepare lamb: Season lamb steaks with salt and pepper, to taste.
  2. To make marinade: In resealable bag or mixing bowl, combine lemon zest and juice, garlic, cumin, cilantro and yogurt.
  3. Using pastry brush or spoon, coat lamb steaks with marinade and let rest 15 minutes.
  4. Wipe excess marinade from lamb steaks. Reserve remaining marinade in bag.
  5. 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.
  6. Once lamb steaks are cooked to desired doneness, transfer to cutting board or plate, cover with tinfoil and let rest 5 minutes. 
  7. Slice lamb steaks across grain and serve over vegetable couscous.
  8. Drizzle with remaining marinade, if desired, and garnish with crumbled feta cheese.

Source: Beef + Lamb New Zealand

Meal Ideas 31 March 2020

Refreshing Dishes for Dining Al Fresco

(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.

Find more ideas and recipes for meals to enjoy outside at auntnellies.com and READsalads.com.

Ruby Beet Chicken Salad Skewers

Prep time: 25 minutes
Cook time: 20 minutes
Servings: 8

  • 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
  1. Heat oven to 375° F. Drain beets; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Stir vinaigrette; drizzle lightly over skewers. Sprinkle with almonds and cheese. Serve with remaining vinaigrette.

Mediterranean 3-Bean Quinoa Salad

Recipe courtesy of "A New Dawnn"
Prep time: 20 minutes
Servings: 8

  • 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
  1. Drain bean salad; reserve 3 tablespoons liquid.
  2. 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.
  3. Top with cilantro or parsley. Serve immediately.

Source:  Seneca Foods

Videos 09 May 2019

Lemon Bars

(Family Features) While lemon is a traditional summer flavor, you can add a little extra to your gatherings – from picnics and brunches – with this classic dessert. Quick and easy to make, these Lemon Bars feature a soft crust and a tangy, sweet filling topped with powdered sugar.

Find more recipes perfect for summer at Culinary.net.

Watch video to see how to make this delicious recipe!

 Lemon Bars

Recipe adapted from Better Homes and Gardens

  •             Nonstick cooking spray
  • 2          cups, plus 3 tablespoons, all-purpose flour, divided
  • 1/2       cup powdered sugar, plus additional, for topping
  • 2          tablespoons cornstarch
  • 1/4       teaspoon salt
  • 3/4       cup butter
  • 4          eggs, lightly beaten
  • 1 1/2    cups granulated sugar
  • 1          teaspoon lemon zest
  • 3/4       cup lemon juice
  • 1/4       cup light cream, half-and-half or milk
  1. Heat oven to 350° F.
  2. Line 9-by-13-inch baking pan with foil; allow overhang. Grease foil with nonstick cooking spray; set aside.
  3. In large bowl, whisk 2 cups flour, 1/2 cup powdered sugar, cornstarch and salt.
  4. Using pastry blender, cut in butter until mixture resembles crumbs. Press mixture into bottom of baking pan. Bake 18-20 minutes.
  5. To make filling: In medium bowl, whisk eggs, sugar, remaining flour, lemon zest, lemon juice and light cream.
  6. Pour filling over hot crust. Bake 15-20 minutes.
  7. Cool completely on wire rack.
  8. Grasp foil overhang and lift from pan. Cut into bars. Sprinkle powdered sugar over bars before serving.

Source: Culinary.net

Videos 01 May 2019

Glazed Lemon Cookies

(Family Features) Lemon is one of many popular tastes of summer.  Enjoy a citrus burst with every bite of these Glazed Lemon Cookies. 

Find more recipes at Culinary.net.

Watch video to see how to make this delicious recipe!

Glazed Lemon Cookies

Recipe courtesy of Milk Means More

  • 1/2       cup unsalted butter, at room temperature
  • 3/4       cup granulated sugar
  • 1          egg
  • 2          tablespoons fresh lemon zest
  • 2          tablespoons fresh lemon juice
  • 1          teaspoon lemon extract
  • 2          cups all-purpose flour
  • 1/2       teaspoon baking soda
  • 1/2       teaspoon salt

Glaze:

  • 2          cups powdered sugar
  • 2          tablespoons fresh lemon zest
  • 1/4       cup fresh lemon juice
  1. Heat oven to 350° F.
  2. Line baking sheets with parchment paper; set aside.
  3. In large bowl, mix butter and granulated sugar until light and fluffy. Add egg and mix well. Add lemon zest, lemon juice and lemon extract; beat until combined.
  4. In medium bowl, whisk flour, baking soda and salt. Slowly beat dry ingredients into wet ingredients. Beat until combined.
  5. Spoon out dough and roll into balls. Place on parchment paper 1 inch apart and lightly press with fingers to slightly flatten dough.
  6. Bake 15 minutes, or until edges start to brown.
  7. Transfer cookies to wire rack to completely cool.
  8. To make glaze: Whisk powdered sugar, lemon zest and lemon juice until smooth.
  9. Dip top sides of cookies into glaze for full coverage.

Source: Culinary.net

Dessert 27 March 2019

Hop into Spring with Easter Desserts

(Family Features) From full-course brunches to simple sit-down dinners, Easter celebrations are a time to enjoy family, friends and the delicious tastes of spring.

However elaborate the festivities, a rich and creamy dessert is the perfect finale to any Easter gathering. Made from fresh milk and real cream, PHILADELPHIA Cream Cheese is the high-quality ingredient that makes sweets stand out.

These fresh dessert ideas all feature everyone's favorite indulgence - cheesecake - along with other lively flavors, such as coconut, lemon and blueberry. Desserts this delicious will have your guests hopping up for seconds. For these and other recipe ideas, visit www.creamcheese.com.

Easter Mini Cheesecakes

Prep time: 20 minutes
Total time: 3 hours, 20 minutes
Servings: 18

  • 1 cup graham cracker crumbs
  • 3/4 cup plus 2 tablespoons sugar, divided
  • 3 tablespoons butter or margarine, melted
  • 3 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup plus 2 tablespoons BAKER'S ANGEL FLAKE Coconut, toasted
  • 54 speckled malted milk eggs (about 9 ounces)
  1. Heat oven to 325°F.
  2. Mix graham crumbs, 2 tablespoons sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
  3. Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
  4. Bake 25-30 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.
  5. Top each cheesecake with 1 tablespoon coconut; shape to resemble bird's nest. Fill with malted milk eggs.

Note: To soften cream cheese, place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on high 10 seconds or just until softened. Add 15 seconds for each additional package of cream cheese.

Blueberry Streusel Cheesecake

Prep time: 15 minutes
Total time: 6 hours, 45 minutes
Servings: 16

  • 1 1/2 cups plus 3 tablespoons flour, divided
  • 1 1/3 cups sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup cold butter, cut up
  • 4 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
  • 1 tablespoon vanilla extract
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 4 eggs
  • 2 cups fresh blueberries
  1. Heat oven to 325°F.
  2. Mix 1 1/2 cups flour, 1/3 cup sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1/2 cup; press remaining onto bottom of 9-inch springform pan. Bake 25 minutes or until lightly browned.
  3. Beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Top with berries and reserved crumb mixture.
  4. Bake 1 hour 25 minutes to 1 hour 30 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Note: You can substitute cream cheese with Neufchatel cheese, or fresh blueberries with 1 (16-ounce) package frozen blueberries. Garnish with additional berries or cinnamon just before serving.

Double Lemon Cheesecake Bars

Prep time: 35 minutes
Total time: 7 hours, 15 minutes
Servings: 16

  • 52 vanilla wafers, finely crushed (about 2 cups)
  • 3 tablespoons butter or margarine, melted
  • 4 eggs, divided
  • 4 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
  • 1 3/4 cups sugar, divided
  • 3 tablespoons flour
  • 1 tablespoon lemon zest
  • 1/3 cup lemon juice (about 2 lemons), divided
  • 1/2teaspoon vanilla
  • 2 tablespoons cornstarch
  • 1/2 cup water
  1. Heat oven to 325°F.
  2. Line 13-by-9-inch pan with parchment paper, with ends of paper extending over sides.
  3. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minutes.
  4. Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.
  5. Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
  6. Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 tablespoons of hot cornstarch mixture.
  7. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly.
  8. Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment handles to remove cheesecake from pan before cutting to serve.

Note: This lemon glaze can be prepared ahead of time. Cool, then refrigerate up to 8 hours before spooning over individual slices of cheesecake. Garnish with 1/2 cup blueberries, lemon peel and fresh mint leaves.

Recipes/photos courtesy of PHILADELPHIA Cream Cheese

Source: PHILADELPHIA Cream Cheese

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