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

Meal Ideas 26 March 2019

Wild About Blueberries

Family Features) If you're looking for tasty ways to improve your diet, you're in luck. You can get big taste and big benefits from a little fruit - Wild Blueberries.

The Color Connection

A diet rich in fruits and vegetables can help maintain a healthy weight and reduce the risk of chronic diseases like diabetes, heart disease and some cancers. Eating across the color spectrum is important so you get a variety of nutritional benefits.

Wild Blueberries get their color from naturally occurring phytochemicals, which are primarily responsible for antioxidant activity. Wild Blueberries are antioxidant rich, making them a great choice for their nutritional benefits and disease fighting potential. In fact,

  • USDA studies rank Wild Blueberries highest in antioxidant capacity per serving, compared with more than 20 other fruits including cranberries, strawberries, apples and even cultivated blueberries.
  • Health magazine has named Wild Blueberries high on its list of "America's Healthiest Superfoods for Women," singling out their variety of potential health benefits, including preventing memory loss, improving motor skills, lowering blood pressure, and fighting wrinkles.

Wild Blueberries are available year-round in supermarkets nationwide. Frozen at the peak of ripeness, all the farm-fresh taste and nutritional benefits are locked-in. Most studies show that frozen fruits and vegetables are higher in vitamins, minerals and phytonutrients because they are frozen near the time of harvest.

Great taste, good nutrition and really convenient - no wonder so many people are wild about blueberries. Learn more about this superfruit and get more great recipes at www.wildblueberries.com.

Did You Know?

Wild Blueberries are a different berry from cultivated blueberries. They grow naturally in the fields and barrens of Maine and Canada. They are smaller in size, have a unique sweet-tart taste, and are only available frozen.

Freezer Facts

Here are some of the reasons frozen produce is a perfect option for people looking to fill the pantry with healthy foods all year round.

  • Frozen offers great value when compared to in-season pricing.
  • No aging or spoiling means no waste, saving you money.
  • Frozen produce is ideal for smoothies, entrees, desserts, breakfast, and most recipes that call for blueberries.
  • Frozen Wild Blueberries are thoroughly washed and have no caloric syrups or additives.

Chicken Breast with Sweet and Sour Wild Blueberry Sauce

Prep Time: Approximately 20 minutes
Serves 1

  • 1 6-ounce skinless, boneless chicken breast
  • Salt and pepper to taste
  • 1 teaspoon oil
  • 1 small red pepper
  • 1 small green pepper
  • 2 tablespoons fig jam (or apricot jam)
  • 4 teaspoons balsamic vinegar
  • 1/4 teaspoon sugar
  • 2 tablespoons sweet and sour chili sauce
  • 2/3 cup frozen Wild Blueberries, thawed and drained
  1. Season chicken breast with salt and pepper. Heat oil in small, non-stick frying pan. Fry chicken breast for 12 to 15 minutes. Remove from heat and let cool.
  2. Wash, seed and cut peppers into bite-sized pieces. Cut cooked chicken breast into bite-sized pieces; combine with peppers. Mix jam with balsamic vinegar, sugar and chili sauce. Gently stir in Wild Blueberries.

Wild Blueberry Gingered Lemon Muffins

Prep Time: 30 minutes
Yield: approximately 36 muffins

  • 6 cups cake flour
  • 2 tablespoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups low-fat buttermilk
  • 1 1/2 cups (12 ounces) egg substitute
  • 1 1/2 cups granulated sugar
  • 1/2 cup canola oil
  • 4 cups frozen Wild Blueberries
  • 1/3 cup (3 ounces) crystallized ginger, chopped
  • 1/3 cup granulated sugar, for topping
  • 2 tablespoons lemon zest
  1. In bowl combine flour, baking powder, baking soda and salt; reserve.
  2. In another bowl beat together buttermilk, egg substitute, 1 1/2 cups sugar and oil; stir into flour mixture just to blend. Fold in Wild Blueberries, ginger and lemon zest.
  3. Scoop 1/4 cup batter into each greased 1/3-cup muffin tin. Sprinkle each muffin with sugar. Bake in 400°F conventional oven or 375°F convection oven 18 to 22 minutes or until firm to the touch. Serve warm.

Wild Blueberry Lemon Jam

Prep Time: 25 to 30 minutes
Yield: about 8 half-pints

  • 5 cups frozen Wild Blueberries
  • 1 package dry pectin
  • 5 cups sugar
  • 1 tablespoon lemon zest
  • 1/3 cup lemon juice
  1. Crush thawed Wild Blueberries one layer at a time, or chop frozen in food processor.
  2. Combine thawed, crushed Wild Blueberries and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lemon zest and lemon juice. Return to a rolling boil. Boil hard 1 minute, stirring constantly.
  3. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.

Wild Blueberry Ice Cream Pops

Prep Time: Approximately 15 minutes, plus thaw and freezing time
Yield: 6 Pops

  • 1 cup frozen Wild Blueberries
  • 1 ounce milk chocolate chips
  • 2 cups fat-free vanilla frozen
  • yogurt, softened slightly
  • Materials: small wooden or plastic sticks
  1. Thaw Wild Blueberries and purée. In a bowl, combine puréed Wild Blueberries, chocolate and frozen yogurt. Mix thoroughly.
  2. Rinse 6 standard muffin cups with cold water and spoon in Wild Blueberry mixture, dividing it evenly between the cups (silicone muffin cups need not be rinsed first). Place a stick in the center of each "muffin" and freeze until firm, at least 2 hours.

Tip: Mixture can also be frozen with plastic sticks in small glasses or espresso cups.

Source:Wild Blueberry Association

Beverages 01 November 2018

Punch It Up this Holiday Season

(Family Features) If you are looking to host an unforgettable holiday cocktail party, punch can make a memorable impression on your guests and bring your get-together to the next level.

Punch reached the height of its popularity during the Victorian Age. Originally made with alcohol, it ultimately became a non-alcoholic drink largely due to the preference of Queen Victoria. Over the following decades, it faded in popularity, briefly regaining favor in the 1920s when champagne punch was a hallmark of parties and celebrations.

Now, as new generations are reinvigorating old favorites and enjoying the art of mixology, punch is trending again.

Start by making punch a visual centerpiece at your holiday party. Consider a charming drink dispenser, an unusual punch bowl or an elegant glass pitcher. Let your personal and unique style shine through with your choice of glassware and table decorations and offer a variety of garnish selections for your guests to further personalize their glasses.

Typically, punches start with a blend of sweet and tangy, and you can get that "swangy" taste with an option like Tree Top's 100% Pure Pressed Sweet & Tart Apple Cider as a base. For inspiration, take a mixologist's approach to creating a memorable punch. Lemon, cinnamon and cloves not only spice up the flavor but can also double as decorations. Try ginger beer for a nice fizzle, and for an adult-only punch, consider adding vodka or rum.

Your punch table can be a place to gather and reconnect with loved ones while enjoying a trending holiday beverage. Find more recipes perfect for entertaining at treetop.com.  

Swangy Cider Punch

Servings: 10 (8 ounces each)

  • 1 bottle (64 ounces) Tree Top 100% Pure Pressed Sweet & Tart Apple Cider
  • 16 ounces ginger beer
  • 2 oranges, juice only
  • 1 lime, juice only
  • 1 lemon, juice only
  • 1 cup vodka or light rum (optional)
  • 1 sliced Granny Smith apple
  • 6 star anise pieces, plus additional for garnish (optional)
  • 6 whole cloves
  • 3 cinnamon sticks
  • frozen cranberries, for garnish (optional)
  • colored sugars or ginger crystals, for garnish (optional)
  1. In punch container, combine apple cider, ginger beer, orange juice, lime juice, lemon juice and vodka or rum, if desired, for an alcoholic version.
  2. Decorate container with apple slices, star anise pieces, cloves and cinnamon sticks.
  3. Personalize each serving with additional star anise pieces, frozen cranberries and sugars or ginger crystals, as desired. Serve cold. 

Photo courtesy of Alamy

Source: Tree Top

Kids 03 September 2018

Back-to-School Seafood Favorites

(Family Features) With a new school year beginning, it’s important for parents to be prepared and help their children start forming good habits. For example, most children function better on a routine. They wake up every day at a certain time, they practice the same sports and eat nutritious, fresh foods that fuel their bodies.

One healthy option for kids is seafood. When kids eat at least two servings of seafood each week, as recommended by the American Academy of Pediatrics, they can receive big benefits. Fish and shellfish supply nutrients such as vitamins B and D, choline and essential omega-3 fatty acids, which are all needed for strong bones, brain development, healthy immune systems and cardiovascular systems.

In fact, research published in “Acta Paediatrica” shows an association between kids who eat fish at least once a week and better grades.

With a new routine in place, it can sometimes be hard for parents to keep up, but with fast-cooking seafood like thin fish fillets and shrimp, a healthy dinner can be ready in minutes. However, since some kids can be picky eaters, consider these tips from Joe Urban, director of food and nutrition services for Greenville County Schools, to add seafood to your family’s table.

  • Start creating meals featuring seafood early in their lives, as children who are exposed to seafood at an early age may develop a fondness for the cuisine.
  • Introduce them to mild varieties such as cod, pollock and haddock, then have them try other species as they become accustomed to the taste.
  • Seafood can be substituted in nearly any dish that normally calls for chicken, beef, pork or other proteins. Serving seafood in familiar dishes like tacos, enchiladas, soups, salads, burgers and baked dishes can be a beneficial way for kids to eat more seafood.
  • Canned seafoods like tuna and salmon make for quick, budget-friendly options when time is short, plus they can be mixed in with a variety of recipes.

For more seafood recipes and meal inspiration, visit seafoodnutrition.org or follow #Seafood2xWk on social media.

Hearty Salmon Skewers over Brown Rice

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4

  • 1          pound salmon, cut into 1/2-inch cubes
  • kosher salt, to taste
  • freshly ground pepper, to taste
  • paprika, to taste
  • 8          skewers
  • 1/4       cup cherry tomatoes, halved
  • 1          cup pineapple, cubed
  • 1/2       cup canola oil
  • 1          lemon
  • 2          cups cooked brown rice
  1. Coat salmon with kosher salt, freshly ground pepper and paprika, to taste. Slide piece of salmon onto skewer, followed by tomato and then pineapple. Repeat three times on each skewer, or until skewer is full.
  2. In large skillet over medium-high heat, heat 1/2 cup canola oil 1 minute.
  3. Place skewers in pan and turn every 2 minutes per side. Squeeze lemon on skewers while cooking.
  4. To serve, place 1/2 cup rice on each plate and two skewers on top. Squeeze hint of lemon over each serving, if desired.

Source: Seafood Nutrition Partnership

About Us

We love cooking, eating, and connecting with people from around the world.

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.