Grilling-Tailgating 22 June 2020

Cookout Cravings: Appease summer appetites with grilled fare

(Family Features) The first thought that comes to mind when picturing grilling in the summer sun might be a perfectly cooked steak or a juicy burger, but no backyard barbecue is complete without the all-important sides and beverages that complete the meal.

Whether you're pairing a main protein with separate side dishes or going all-in-one by combining tender chicken with veggies on skewers, the opportunities are endless for a crave-worthy cookout.

Find more summer grilling recipes at Culinary.net.

5 Steps for Sizzling Steak

A sizzling steak is a surefire sound of summer, and the flavors achieved from one that's perfectly grilled are hard to match.

Before you fire up your grill, consider these five basics for cooking a chef-worthy steak:

Prepare Your Cut
Taste preferences (and prices) may differ among sirloins, ribeyes, T-bones and more, but the way you prepare steaks likely won't change much from cut to cut. You'll want to trim the thickness down to 1/2-1 inch for proper cooking, and setting the meat out ahead of time allows it to warm to room temperature before hitting the grill.

Add Some Salt
Feel free to add any spices you prefer, but remember a good steak typically doesn't require fancy seasoning - a pinch of salt works just fine. Add your salt anywhere between 30 minutes to a few hours before grilling time to help retain moisture and improve flavor.

Aim for High Heat
A two-zone fire is usually the way to go - one side of the grill should be hot (using direct heat) with the other side not quite as warm (indirect heat). This allows you to create a sear over direct heat before finishing cooking through - without burning - over indirect heat.

Sear and Slide
Cooking your steak over direct heat 1-2 minutes on each side is normally about right for creating a proper sear. At this point, depending on the thickness of your steak, you'll want to check for doneness. If it's not quite to the temperature you're looking to achieve, simply slide it over to the indirect heat for a finishing touch. Keep in mind these general guidelines for doneness: 120-125 F is rare, 130-135 F is medium-rare, 140-145 F is medium, 150-155 F is medium-well and 160-175 F is well done.

Let Rest
Finally, as hungry as you may be at this point, resting steaks is an important last step before diving in. Giving your steaks 5-10 minutes (foil or no foil) allows flavors to redistribute and moisture to be retained in the meat.

Less Prep, More Summer with a Skewered Solution

Make summer grilling easy and delicious by cooking your side dish and main dish together so you can spend more time outdoors and less time meal planning. These Grilled Greek Kebabs pair cubed chicken thighs with little potatoes on skewers, making for a classic cookout combo.

With no washing or peeling required, Creamer potatoes from The Little Potato Company require little prep, which helps make this recipe a breeze, and they cook quickly on the grill. Just marinate your chicken and potatoes with this zesty dressing and prepare for a taste bud-tingling backyard barbecue.

Visit littlepotatoes.com/summertime for more summer grilling recipes.

Grilled Greek Kebabs

Dressing/Marinade:

  • 3/4 cup olive oil
  • 2 lemons, zest and juice only
  • 1 teaspoon dried oregano
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, finely chopped
  • 1 teaspoon sugar
  • salt, to taste
  • pepper, to taste
  • 3 teaspoons mayonnaise
  • Skewers:
  • 2 cups The Little Potato Company Dynamic Duo bagged Creamer Potatoes, cut in half
  • 4-6 boneless, skinless chicken thighs, cut into 1-inch cubes
  • 8 wooden skewers dipped in water
  • pita bread (optional)

Salad:

  • 2 cups cherry tomatoes, halved
  • 4 sliced Lebanese cucumbers
  • 1/4 cup red onion, finely sliced
  • 1 cup feta cheese
  • 1 cup pitted kalamata olives

To make dressing/marinade: In measuring cup, mix olive oil, lemon juice, lemon zest, oregano, Dijon mustard, garlic and sugar. Season generously with salt and pepper, to taste. Pour 1/3 cup marinade into large bowl. Refrigerate remaining.

To prepare skewers: Add potatoes and chicken pieces to bowl with marinade. Mix well to coat and marinate 30 minutes, or as long as overnight in refrigerator.

Preheat grill to medium heat.

Skewer potatoes and chicken cubes alternately on wooden skewers. Grill 6-8 minutes on both sides. Grill pita bread, if desired.

Finish dressing by adding mayonnaise.

To make salad: In large serving dish, mix tomatoes, cucumber, onions, feta cheese and olives. Place kebabs on top and drizzle with dressing.

Serve with grilled pita bread, if desired.

Sipping on Sweetness

When it's summertime, many people crave something cold and fruity. Simply combine frozen strawberries with frozen pink lemonade concentrate to create a cool concoction perfect for a sizzling day. This fizzy summertime treat can delight your taste buds and keep you quenched while enjoying the sun's rays.

Find more summer drink recipes at Culinary.net.

Strawberry Spritzer

Recipe adapted from Taste of Home

  • 1 package (10 ounces) frozen sliced strawberries, sweetened and thawed
  • 2 liters lemon-lime soda, chilled
  • 1 can (12 ounces) frozen pink lemonade concentrate, thawed
  1. In blender, process strawberries until blended thoroughly.
  2. Pour strawberries into large pitcher; stir in soda and pink lemonade.

A Simple Stuffed Side

Whether you need a quick appetizer or something to snack on, these Stuffed Cherry Tomatoes make for an appealing bite.

Find more snack recipes at Culinary.net.

Stuffed Cherry Tomatoes

Recipe courtesy of Culinary.net

  • 24-48 cherry tomatoes
  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1 medium cucumber, peeled and diced
  • 3 green onion stalks, diced
  • 2 teaspoons minced dill
  • fresh dill, for garnish
  1. Cut thin slice off top of each tomato. Scoop out pulp. Invert tomatoes on paper towel to drain.
    In medium bowl, combine cream cheese and mayonnaise until smooth. Stir in cucumber, green onion and dill. Spoon mixture into tomatoes. Top with fresh dill.
  2. Refrigerate until ready to serve.

 

Photo courtesy of Getty Images (Steak)

Source:  The Little Potato Company

Videos 11 February 2020

Southwest Salmon Patties

(Culinary.net) Make your next family meal quick and tasty with a recipe that calls for common ingredients and simple preparation. These Southwest Salmon Patties are ideal for putting on the table on those busy weeknights, bringing the family together despite hectic schedules.

Find more family meal inspiration at Culinary.net.

Watch video to see how to make this recipe!

Southwest Salmon Patties

Serves: 4

  • 1/2       cup mayonnaise
  • 1/4       cup sour cream
  • 1          teaspoon grated lime zest
  • 4          teaspoons lime juice
  • 3          tablespoons fresh cilantro, chopped
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 1 1/2    cups panko breadcrumbs, divided
  • 1          pound skinless, boneless salmon filets, chopped
  • 4          ounces whole green chiles, drained and chopped
  • 2          scallions, thinly sliced
  • 1/2       cup vegetable oil
  1. In medium bowl, whisk mayonnaise, sour cream, lime zest, lime juice and cilantro.
  2. In large bowl, combine salt, pepper, 3/4 cup breadcrumbs, salmon, chiles, scallions and 3 tablespoons mayonnaise mixture. Form salmon mixture into four patties. Cover patties with remaining breadcrumbs.
  3. In skillet, heat oil. Add breaded patties and cook until golden brown, about 3 minutes on each side.
  4. Serve with remaining mayonnaise mixture.
Videos 20 November 2019

Cheesy Baked Potato Casserole

(Culinary.net) ’Tis the season for comfort foods, and this recipe with crumbled bacon and cubed potatoes smothered in melted cheddar cheese is sure to satisfy.

Find more meal ideas at Culinary.net.

Watch video to see how to make this recipe!

Cheesy Baked Potato Casserole

  • 5          pounds red potatoes, cubed
  • 1          pound bacon, cooked and crumbled
  • 1          pound cheddar cheese, cubed
  • 16        ounces shredded cheddar cheese
  • 1          yellow onion, chopped
  • 1          cup mayonnaise
  • 8          ounces sour cream
  • 1          tablespoon minced chives
  • 1          teaspoon salt
  • 1/2       teaspoon pepper
  1. Heat oven to 325° F.
  2. In large bowl, combine potatoes and bacon.
  3. In separate large bowl, combine cheese, onion, mayonnaise, sour cream, chives, salt and pepper. Add to potato and bacon mixture until combined.
  4. Pour into 9-by-13-inch baking dish. Bake 50-60 minutes until browned and bubbly.
Appetizers & Sides 09 October 2019

How to Bring a Restaurant Favorite Home

(Family Features) Ever wonder about the secret to making your favorite restaurant’s ranch dressing? Look no further – the secret could be Hidden Valley® Ranch Seasoning Mix. In fact, more than half of all restaurants that use a ranch seasoning mix use Hidden Valley Ranch signature buttermilk seasoning mix to provide a distinctive house-made taste. Those who enjoy freshly made ranch at their favorite eateries can recreate this great flavor in the comfort of their homes.

Some people say “a restaurant is only as good as its ranch,” and we couldn’t agree more. Restaurant ranch is popular for a reason: the cool and creamy ranch texture made with fresh ingredients has a delicious homemade taste that pairs perfectly with dishes from wings to fries to pizza to chicken tenders to veggies and almost everything in-between.

With Hidden Valley Ranch Buttermilk Seasoning Mix, you can recreate the restaurant-style ranch dressing you love in just a few minutes whenever the craving strikes. Just combine the dressing mix with 1 cup of mayonnaise and 1 cup of buttermilk and chill for 30 minutes for an easy way to amp up some of your favorite foods, just like you would when eating out.

Throughout the month of October, you can visit hiddenvalley.com/restaurant-ranch for the opportunity to vote for your favorite restaurant ranch and be entered for a chance to win the grand prize of $5,000 and a year’s supply of ranch as well as more recipes and information.*

Restaurant-Style Ranch Dressing

  • 1          cup buttermilk
  • 1          cup mayonnaise
  • 1          package (0.4 ounces) Hidden Valley Ranch Restaurant-Style Dressing & Seasoning Mix
  • 1/2       cup sour cream (optional)
  1. In bowl, combine buttermilk, mayonnaise and seasoning mix; mix well. Add sour cream, if desired, for thicker dressing.
  2. Cover and refrigerate 30 minutes to thicken.
  3. Stir before serving.

Note: Dressing stays fresh 3-4 weeks.

 

*No purchase necessary. US, 18+ excl. NY & FL. Ends 11:59 p.m. PT 10/31/19. Void in NY & FL & where prohibited. Official Rules @ http://hiddnval.ly/bFkhbo

Source:  Hidden Valley Ranch

Videos 23 September 2019

Stuffed Cherry Tomatoes

Whether you need a quick appetizer or something to snack on, these Stuffed Cherry Tomatoes make for an appealing bite.

Find more snack recipes at Culinary.net.

Watch video to see how to make this recipe!

Stuffed Cherry Tomatoes

  • 24-48   cherry tomatoes
  • 1          package (8 ounces) cream cheese, softened
  • 2          tablespoons mayonnaise
  • 1          medium cucumber, peeled and diced
  • 3          green onion stalks, diced
  • 2          teaspoons minced dill
  • fresh dill, for garnish
  1. Cut thin slice off top of each tomato. Scoop out pulp. Invert tomatoes on paper towel to drain.
  2. In medium bowl, combine cream cheese and mayonnaise until smooth. Stir in cucumber, green onion and dill. Spoon mixture into tomatoes. Top with fresh dill.
  3. Refrigerate until ready to serve.
Meal Ideas 26 March 2019

Time-Saving Secret for Busy Cooks

Roasted Slicing Chicken From the Deli

(Family Features) Looking for a way to get out of the kitchen to enjoy warm weather activities with friends and family? Here's a secret for cooks looking for time-saving shortcuts that won't compromise the taste of homemade meals. Fully cooked, roasted chicken sliced to desired thickness at the deli counter can save hours of preparation time for dishes calling for roasted chicken as an ingredient. By substituting chicken that's already been slow-roasted and seasoned when bought sliced at the deli, meals can still have the homemade taste of roasted chicken even if the cook has spent the day at the beach, on the golf course or in the garden.

Deli slicing chicken is versatile, too. It can be sliced thick and then cut into pieces and tossed into a refreshing salad, or give a boost to a summery soup. Cut thin, deli slicing chicken goes gourmet when layered on soft slices of multigrain bread and combined with an assortment of fresh vegetables and spices.

Visit www.boarshead.com for more time-saving meal preparation tips.

Chicken Lettuce Wraps with Barbecue Dressing

Servings: 4 wraps
Light and satisfying, tangy and sweet - this recipe has it all. Juicy roast chicken topped with a sweet and mild barbecue sauce and wrapped up in tender butter lettuce leaves makes a quick lunch or a light supper - and it all comes together in just minutes.

  • 2 cups Boar's Head EverRoast Oven Roasted Chicken Breast, julienned
  • 4 large butter lettuce leaves
  • 1 cup mixed cucumber and green onion strips
  • 1/4 cup barbecue sauce
  • 1 teaspoon lemon juice
  • 1 tablespoon mayonnaise
  • 1 teaspoon mix black and white sesame seeds
  1. Place the chicken onto the lettuce leaves and top with the cucumbers and onions. Mix the barbecue sauce with the lemon juice and mayonnaise and pour over the top. Sprinkle with the sesame seeds.

Chicken Gazpacho Sandwich

Servings: 4
The pungent tastes of roasted red peppers, sun-dried tomatoes, sweet carrots, cucumbers and spices turn a simple chicken sandwich into the perfect gourmet meal for a warm day or evening.

  • 8 slices multi-grain bread
  • 1 1/2 cups mayonnaise
  • 1 small cucumber, sliced into thin rounds
  • 1 cup grated carrots
  • 1 teaspoon dried rosemary
  • 1 tablespoon garlic powder
  • 1/2 cup drained roasted red peppers, cut julienne style
  • 1/2 cup drained, sun-dried tomatoes in oil, cut julienne style
  • 12 slices Boar's Head EverRoast Oven Roasted Chicken Breast
  1. Place 4 bread slices on a work surface. Spread each with a layer of mayonnaise and add enough cucumbers to form a layer. Sprinkle with carrots and a pinch of dried rosemary and garlic powder. Mix peppers with tomatoes and layer on top of carrots. Evenly divide chicken among sandwiches. Close sandwich with remaining bread slices and serve.

Pulled Chicken and Tomato-Vegetable Soup

Servings: 6
Cut the cooking time for this flavorful soup by substituting deli slicing chicken for recipes calling for pre-cooked chicken. Make sure to use a quality chicken that is sliced fresh at the deli for a homemade chicken taste.

  • 2 tablespoons olive oil
  • 1/4 head cabbage, shredded
  • 1 red onion, cut into a small dice
  • 3 stalks celery, finely chopped
  • 4 small Yukon Gold potatoes, cut into a 1/2-inch dice
  • 2 large carrots, cut into
  • 1-inch julienne strips
  • 2 teaspoons dried oregano, 6 sprigs for garnish
  • 2 14-ounce cans chicken broth
  • 2 14-ounce cans fire-roasted tomatoes with liquid
  • 1 pound (1/4 inch thick) slices Boar's Head EverRoast Oven Roasted Chicken Breast, cut in strips
  1. Add olive oil to large soup pot and heat at medium high until oil is hot. Add cabbage, onion, celery and potatoes; sauté for 8 minutes, stirring occasionally. Add carrots, dried oregano, chicken broth and tomatoes. Cook 20 minutes or until vegetables are tender. Use your fingers to pull chicken into strips; add to soup. Serve in individual bowls garnished with an oregano stem.

Source: Boar's Head

Meal Ideas 18 January 2019

Game Day Eats and Treats

Score major points with delicious dishes

(Family Features) If the crew is coming over to root for your favorite team, it may be time to spice up the menu. Whether you’re hosting the weekend get-together or watching the game after work, switch up your typical spread and serve something new to leave your guests cheering for more.

When it comes to choosing an ingredient that can lend a winning assist to nearly any dish and score you some major points, look no further than California Ripe Olives.

Variety is key when mapping out food for a crowd, regardless of the event. Plan on serving one main course and two sides, and consider no-fuss options like chips and dips. If there are kids in attendance, make sure there is something neutral for even the pickiest eaters to snack on. However, try your best to avoid anything that needs a knife and fork to eat – finger foods typically work best when the game is on and conversation is flowing.

The mild and unique taste of California Ripe Olives lends itself well to many different flavor pairings, such as these recipes for Pulled Pork Sandwiches with Peach-Olive Jam, Easy Olive Bread and Sun-Dried Tomato and Olive Tapenade. Whether your guests are fans of spicy, mild, sweet or savory, the only limit is your imagination when you pull a can of olives from the pantry.

Family farms across California grow 95 percent of the ripe olives consumed in the United States. Each can is a labor of love. Multi-generational family farms work with family-owned canneries in California to produce each can and ensure only the highest quality olives make it from the farm to your game-day table. For more creative ways to use olives, including family recipes from growers across California, visit CalOlive.org .

Simple Entertaining Tips to Take Your Table to the Next Level

  1. A colorful platter is an easy way to spice up a spread.
  2. Pair something salty with something sweet for a juxtaposition of flavors.
  3. If you’re serving food on neutral plates, add some colorful linens.
  4. Plan the menu around a central theme or ingredient.
  5. Guests love choices – making more options available can make for better spreads.
  6. Use versatile ingredients, like California Ripe Olives, to keep picky eaters happy.

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Pulled Pork Sandwiches with Peach-Olive Jam

  • 1          teaspoon olive oil
  • 3          pounds pork shoulder roast
  • kosher salt, to taste
  • ground black pepper, to taste
  • 4          cloves garlic, quartered
  • 4          cups low-sodium chicken broth
  • 8          ounces dried peaches
  • 1          tablespoon chili powder
  • 1          cup California Black Ripe Olives, wedged
  • 2          teaspoons country mustard
  • 1          ounce arugula
  • 8          onion rolls, split and toasted
  1. Heat oven to 375° F.
  2. In large, high-sided saute pan, heat oil over medium-high heat.
  3. Season pork with salt and pepper, to taste, and cook in pan 3-4 minutes on each side until browned.
  4. Stir in garlic and continue cooking 3-5 minutes.
  5. Pour in chicken broth, peaches and chili powder; bring to boil.
  6. Cover loosely with foil and bake in oven 2 hours.
  7. With slotted spoon, carefully remove peaches and transfer to small mixing bowl. Mix olives and mustard with peaches; set aside.
  8. Continue to cook pork in oven 30-60 minutes until fork tender.
  9. Allow to cool slightly then shred by pulling apart with fork.
  10. Assemble sandwiches by spooning pork onto toasted rolls.
  11. Top with arugula and peach-olive mixture.

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Easy Olive Bread

Recipe courtesy of The Wicked Noodle

  • 8          ounces cream cheese, softened
  • 1/4       cup unsalted butter, softened
  • 1/2       cup mayonnaise
  • 1          clove garlic, minced
  • 2          cups shredded cheddar cheese
  • 10        ounces California Green Ripe Olives, chopped
  • 2          green onions, chopped
  • 1          loaf French bread, sliced in half lengthwise
  1. Heat oven to 350° F.
  2. In bowl, mix cream cheese, butter and mayonnaise until thoroughly combined. Add garlic; stir well to distribute. Add cheddar cheese, green olives and green onions; stir to combine.
  3. Spread mixture on cut sides of bread. Bake 20-30 minutes, until cheese is hot, bubbly and starting to brown.

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Sun-Dried Tomato and Olive Tapenade

  • 1/2       cup shallots, chopped
  • 1/4       cup chopped smoked sun-dried tomatoes
  • 2          tablespoons extra-virgin olive oil
  • 2          tablespoons white balsamic vinegar
  • 2          cloves garlic, minced
  • 1          can (6 ounces) California Green Ripe Olives, drained
  • 1          can (6 ounces) California Black Ripe Olives, drained
  • 1/4       cup lightly packed fresh basil
  • sea salt, to taste
  • freshly ground pepper, to taste
  • crackers or toasted baguette slices
  1. In food processor, pulse shallots, sun-dried tomatoes, olive oil, vinegar and garlic until finely chopped. Add olives, basil, salt and pepper; pulse again until chopped.
  2. Cover and chill 1 hour.
  3. Serve with crackers or toasted baguette slices.

Note: Recipe can be prepared one day in advance.

Photo courtesy of The Wicked Noodle (Easy Olive Bread)

Source:  California Olive Committee

Main Dishes 11 April 2017

Unleash the Power of Dairy

(Family Features) If you’re trying to boost the nutrition of your meals and snacks, look no further than your refrigerator. Dairy products provide a powerful nutrition package that can help you meet your nutrient needs and achieve better health.

The most recent Dietary Guidelines for Americans affirm dairy’s important place in the diet with a recommendation that people ages 9 and older consume three servings of low-fat or fat-free dairy foods every day. With nine essential nutrients, milk, cheese and yogurt deliver a unique nutrition package superior to milk alternatives, such as almond or rice beverages, which are often fortified or fall short on these important nutrients.

During the hot summer months, when you don’t feel like spending much time in the kitchen, dairy products offer ease and convenience, as many are ready to use in recipes or round out a meal or snack. For a quick, easy and healthy snack this summer, put a fresh take on traditional pizza with this recipe that uses crescent rolls topped with cheeses and fresh seasonal veggies. Or turn up the heat on a classic beef burrito by adding warm pepper jack cheese and black beans.

Visit MidwestDairy.com to pledge Dairy 3 for Me, find additional recipes and learn more about how to unleash the power of dairy nutrition.

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Summer Pizza Snack

Recipe courtesy of Cindy Heins, Heins Family Farms
Total time: 22 minutes
Servings: 12

  • 1 tube (8 ounces) crescent rolls
  • 1 tub (8 ounces) low-fat cream cheese
  • 1/4 cup light mayonnaise
  • 1/4 teaspoon garlic powder
  • 1 cup shredded part-skim mozzarella cheese
  • 3/4 cup sliced cherry tomatoes
  • 1/2 cup sliced black olives
  • 1/2 cup chopped broccoli florets
  • 1/2 cup chopped cucumber
  1. Heat oven to 375° F. In 9-by-13-inch baking pan, spread out crescent roll dough. Seal seams together to form one large rectangle across bottom of pan. Bake 10-12 minutes, or until lightly browned. Cool on rack.
  2. In small bowl, mix together cream cheese, mayonnaise and garlic powder. Spread evenly over entire cooled crust. Top with mozzarella, tomatoes, olives, broccoli and cucumber. Cut into 12 squares and serve.

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Beef Burrito with Pepper Jack Cheese and Black Beans

Total time: 9 minutes
Servings: 6

  • 1/2 pound ground beef sirloin
  • 2 teaspoons minced garlic
  • 1 cup chunky salsa, divided
  • 2 cups cooked brown or white rice
  • 6 whole-wheat tortillas (9 inches each)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (11 ounces) corn kernels, drained
  • 2 cups shredded pepper jack cheese
  • sliced green onion, including green tops
  1. In medium, nonstick skillet, brown ground beef and garlic over medium heat (break beef mixture up into smaller chunks with spatula). Drain fat and stir in 1/2 cup salsa; set aside.
  2. Spread 1/3 cup rice on center of tortilla, leaving 1/2-inch border. Scatter about 2 tablespoons beans and 1 1/2 tablespoons corn over rice. Spread 1/3 cup beef mixture and 1/4 cup cheese over corn. Top with 2 teaspoons salsa and a few slices green onion. Fold in two opposite edges of tortilla 1 inch each and roll up. Place seam-side down on microwave-safe dish.
  3. Repeat with remaining tortillas. Place burritos in microwave oven and heat 1 minute, or until heated through. Serve with remaining salsa.

Source: Midwest Dairy Association

Appetizers & Sides 14 March 2017

Tex-Mex Layered Bean Salad

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Tex-Mex Layered Bean Salad

Preparation Time: 20 minutes
Chilling Time: up to 8 hours
Makes 8 to 10 servings (about 12 cups)

  • 1 large red or yellow bell pepper, seeded and chopped
  • 1/3 cup chopped red onion
  • 1 bag (16 ounces) iceberg lettuce, carrot and cabbage salad mix
  • 1 cup shredded Mexican cheese blend
  • 2 cans (15 ounces each) READ 3-bean salad, drained
  • 1/2 cup low-fat mayonnaise
  • 1/2 cup low-fat sour cream
  • 2 tablespoons finely chopped chipotle peppers in adobo sauce
  • 1/2 cup crumbled tortilla chips (optional)
  • 1 small avocado, sliced (optional)
  1. In a 3-1/2 quart salad bowl or soufflé dish (preferably straight-sided) layer salad as follows: bell pepper, onion, lettuce, cheese and 3-bean salad.
  2. Mix together the mayonnaise, sour cream and chipotle pepper. Spread over top of salad. Cover and refrigerate up to 8 hours.
  3. Just before serving, sprinkle top with chips and sliced avocado, if desired. Toss to serve.

Nutrition information (1/8 servings): 195 calories; 5 g protein; 18 g carbohydrate; 11 g fat; 476 mg sodium; 26 mg cholesterol; 3 g dietary fiber; 1 mg iron; 149 mg potassium;3584 IU Vitamin A; 149 mg calcium.

Note: READ 4-Bean Salad can be substituted for 3-Bean Salad.

Photo and recipe courtesy of READ Bean Salads (Seneca Foods Corporation).

Source: READ Bean Salads (Seneca Foods Corporation)

Kids 11 August 2015

A Simple Twist on After School Snacks

(Family Features) We all know it's important to start the day off with a healthy breakfast. As a parent, you also have lunch covered for your hungry student, whether it's packed in a brown bag or eaten in the cafeteria. But after a busy day of learning, young tummies often need a wholesome after-school snack to tide them over until dinner.

Keeping a stash of kid-friendly snacks handy is a sure-fire way to keep snack time manageable, while making sure kids don't have a full afternoon meal, which would spoil their appetite for dinner.

Instead of potato chips or cookies, try crunchy veggies paired with a flavorful dip. As an added (and educational) bonus, invite kids to help make snacks ahead of time, assigning them age-appropriate tasks like measuring and mixing. This introduces them to family meal prep and helps teach them about healthy eating habits at an early age.

Kick off your new after-school snack routine with a recipe like this one for Ranch Pimento Cheese Celery Logs, created by country music star and busy mom of seven, Sara Evans, on behalf of Hidden Valley. For a little kick, Evans suggests substituting with Hidden Valley® Spicy Ranch Salad Dressing & Seasoning Mix. If your kids resist celery or you want a little variety, this spread also makes great finger sandwiches when layered between two slices of sandwich bread and cut into small triangles.

For more kid-friendly after-school snack ideas, visit www.HiddenValley.com.

 

Ranch Pimento Cheese Celery Logs

Ingredients
  • 8 ounces shredded cheddar cheese
  • 1/2 cup mayonnaise
  • 1 teaspoon Hidden Valley® Original Ranch Salad Dressing & Seasoning Mix
  • 1 (4-ounce) jar pimentos, drained
  • 30 (2-inch) celery logs, cut from about 1 bunch of celery
Preparation
  1. Place cheese, mayonnaise, seasoning mix and pimentos in bowl of food processor. Pulse a few times until well combined but still chunky, taking care not to over mix. Alternatively, you can mix by hand, but it won't be quite as spreadable.
  2. Divide cheese mixture among celery logs (about 2 teaspoons per log), mounding it into cavity.
  3. Serve cold.
Preparation Time

15-20 minutes

Serves

30 filled celery logs

SOURCE: Hidden Valley

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