Holiday 01 November 2018

Easy Holiday Hosting and Toasting

(Family Features) If the very notion of holiday hosting has you feeling a bit overwhelmed, get organized with these simple ideas that can help you serve up a successful holiday celebration.

Entertainment: Ensure guests enjoy a good time by offering entertainment that is suitable for their personality types. If your guests are more drawn to energetic activities, choose light-hearted, competitive games like charades. For guests who are more laid back, organize classic board games. There are many popular games available in special holiday editions for extra-festive fun. You can also simply play holiday movies and music in the background for crowds that would rather just mingle.

Beverages: Stock up on refreshments all ages can enjoy. Keep a kid-friendly favorite like lemonade on hand, and tea is a traditionally well-received option for the grownups. Put a special holiday touch on your drink menu with a recipe like this Holiday Hot Tea featuring Milo's Famous Sweet Tea, which has been fresh brewed from custom-blended tea leaves with no added acids or preservatives for generations.

Favors: Send guests home with a sweet memory of the event, such as an ornament that connects to the party’s theme or a bag of seasonal treats like homemade cookies or candy to nibble on during the trip back home.

Simple Snacks: Building your menu around simple snacks and finger foods guests can nibble on while they mingle is perfectly acceptable for almost any type of holiday gathering. Include options that can satisfy all the taste buds. You can even combine sweet and sour with a seasonal crowd-pleaser like this Lemonade Cranberry Orange Bread, which draws its flavor from a secret ingredient: Milo’s All Natural Lemonade.

Find more holiday hosting ideas and recipes at drinkmilos.com .

Lemonade Cranberry Orange Bread

Prep time: 15 minutes
Cook time: 1 hour
Servings: 8

  • 1          can cranberry sauce
  • 3/4       cup Milo’s All Natural Lemonade
  • 1          orange, zest only
  • 2          tablespoons vegetable oil
  • 1          egg
  • 2          cups flour
  • 1          cup sugar
  • 1 1/2    teaspoons baking powder
  • 1          teaspoon salt
  • 1/2       teaspoon baking soda
  1. Heat oven to 350° F.
  2. In large bowl, mash cranberry sauce into small pieces. Add lemonade, orange zest, vegetable oil and egg; mix until blended.
  3. In separate bowl, combine flour, sugar, baking powder, salt and baking soda. Combine wet and dry ingredients; mix until batter is formed.
  4. Pour batter into greased loaf pan. Bake 1 hour. Let cool 20 minutes before slicing and serving.

Holiday Hot Tea

Prep time: 5 minutes
Cook time: 2 hours, 30 minutes
Servings:  12

  • 12         cups Milo's Famous Sweet Tea
  • 2           cans (12 ounces each) frozen limeade juice concentrate
  • 1 orange, thinly sliced, plus additional for garnish (optional)
  • 12         whole cloves
  • 4           cinnamon sticks
  • 1           teaspoon vanilla
  • 1           cup fresh cranberries
  • 1           cup ginger ale
  • raw sugar, for garnish (optional)
  1. In large slow-cooker, combine sweet tea, limeade concentrate, orange slices, cloves, cinnamon sticks, vanilla, cranberries and ginger ale; stir.
  2. Heat on high 30 minutes then reduce heat to low for 2 hours, or heat on low 2 hours then reduce setting to warm overnight.
  3. Invert moistened glass rims in sugar then fit orange slice over rim, if desired. 

Note: For easier serving, place cloves in tea ball or double layer of coffee filters sealed with kitchen twine.

Photo courtesy of Getty Images (Lemonade Cranberry Orange Bread)

Source: Milo’s Tea Company

Healthy 05 February 2019

A Positive Path to a Healthy New You

(Family Features) For many people, the New Year brings the resolve to just say no to indulgent food and drink, to inactivity and to a host of other unhealthy habits.

However, you can also approach your reset with balance and positive thinking. This can be your year to say "yes" and rework the all-or-nothing mentality, which can be a more mindful way to reach your goals.

From eating with purpose to finding healthier options for tasty meals, making small changes can help you reap rewards throughout the year. Start 2018 with a clean slate of practical and attainable eating goals that are realistic for the life you want to lead by shopping at a grocery store like ALDI, a one-stop shop with a wide selection of high-quality, affordable food choices. Whether you follow a paleo, plant-based or organic eating plan, all of the following nutritious options can be incorporated into your lifestyle and budget for less than $20:

  • SimplyNature Organic Coconut Oil: This trendy ingredient can elevate better-for-you recipes like this Cranberry Orange Chia Granola. You can also use it as a replacement for butter or vegetable oil because it's a versatile choice for both sweet and savory dishes.
  • SimplyNature Chia Seeds: Use chia seeds to top your smoothie, overnight oats or make chia pudding in the morning for an easy way to power up the most important meal of the day. Chia seeds serve up protein, fiber and antioxidants. 
  • Earth Grown Black Bean or Veggie Burgers: If you follow a vegetarian or vegan diet, or just want to join the Meatless Monday movement, black bean burgers are one option to try. 
  • Earth Grown Vegan Shredded Cheese: This dairy-free cheese is a tasty addition to vegan recipes. 
  • SimplyNature Organic Popcorn: Movie nights call for popcorn, and this organic version can quickly become a family favorite. Each serving provides 3 grams of both fiber and protein.

Part of making healthy choices includes finding quick and easy recipes. Discover how easy it is to make fresh meals at home with this better-for-you recipe and find more options at aldi.us.

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Cranberry Orange Chia Granola

Recipe courtesy of Chef Linsey, ALDI Test Kitchen

  • 2 1/2 cups Millville Old Fashioned Oats
  • 6 ounces Southern Grove Shelled Pistachios, chopped
  • 1/4 cup SimplyNature Chia Seeds
  • 5 ounces Southern Grove Dried Cranberries
  • 1 tablespoon orange zest
  • 3/4 cup SimplyNature Organic Wildflower Honey
  • 3 tablespoons SimplyNature Organic Coconut Oil
  • 1 teaspoon Stonemill Essentials Pure Vanilla
  • 1/2 teaspoon Stonemill Essentials Ground Cinnamon
  • 1/2 teaspoon ground Stonemill Essentials Sea Salt Grinder
  1. Heat oven to 325 F.
  2. In large bowl, combine oats, pistachios, chia seeds, cranberries and orange zest. Toss until orange zest is evenly distributed.
  3. In separate medium bowl, combine honey, coconut oil, vanilla, cinnamon and salt. Heat in microwave 1 minute; stir. Continue cooking in 30-second intervals until coconut oil is melted.
  4. Add honey mixture to oat mixture. Toss until thoroughly coated. Transfer to parchment- or foil-lined baking sheet. Spread into even layer and bake in center of oven 20 minutes. Stir and continue cooking until evenly browned, about 10-15 minutes.
  5. Remove from oven and cool to room temperature. Serve with yogurt or enjoy on its own.

Note: Granola can be stored in airtight container up to 3 weeks.

Source: ALDI

Meal Ideas 16 November 2018

Savor the Season with Comfort Foods

(Family Features) Few things go together quite like the holidays and comforting seasonal recipes.

When time is short during the season’s hustle and bustle but you’re craving a savory meal, reach for an ingredient like READ German Potato Salad, which can be the shortcut you need to get Potato, Turkey and Veggie Casserole on the table quickly.

Dessert is a must during the holidays, and this Cranberry-Beet Bundt Cake with Orange-Walnut Glaze draws its unique flavor from Aunt Nellie’s Beets and a sweet blend of spices and seasonings.

Find more seasonal recipes at READSalads.com and AuntNellies.com.
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Cranberry-Beet Bundt Cake with Orange-Walnut Glaze

Prep time: 50 minutes  
Cook time: 45 minutes
Servings: 16

  • 1          jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets, drained
  • 2 1/4    cups granulated sugar, divided
  • 1 1/4    cups dried sweetened cranberries
  • 2 1/2    cups all-purpose flour
  • 1 1/2    teaspoons baking powder
  • 1          teaspoon baking soda
  • 1/2       teaspoon salt
  • 1          teaspoon ground cinnamon
  • 1/2       teaspoon ground nutmeg
  • 4          large eggs, room temperature
  • 1 1/2    sticks (12 tablespoons) unsalted butter, softened
  • 1/4       cup vegetable oil
  • 1          orange, zest only, finely grated
  • 2          teaspoons vanilla extract
  • 1/2       cup buttermilk

Orange-Walnut Glaze:

  • 2 1/2    cups confectioners’ sugar, sifted
  • 1          orange, zest only, finely grated
  • 1/4       cup orange juice, plus additional (optional)
  • 1 1/2    tablespoons unsalted butter, melted
  • 1          cup finely chopped walnuts
  1. Heat oven to 350° F.  Butter and lightly flour fluted 10-inch Bundt pan.
  2. In food processor, puree beets and 1 cup sugar until smooth, about 30 seconds, scraping down sides of bowl once.
  3. In small bowl, cover cranberries with hot water.
  4. In medium mixing bowl, sift flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  5. In large mixing bowl using electric mixer on medium-high, beat remaining sugar, eggs, butter and oil2-3 minutes until light and smooth. Blend in beet puree. Add orange zest and vanilla; mix until blended. Add half of flour mixture; beat on low until smooth. Add buttermilk; beat on low until smooth then add remaining flour mixture, beating until blended. Drain cranberries; fold into batter.
  6. Turn batter into prepared pan, spreading evenly. Bake on center rack 45-50 minutes. When done, cake will pull away from sides of pan and toothpick, inserted into center will come out clean.
  7. Cool 15 minutes then invert cake onto rack.
  8. To make Orange-Walnut Glaze: In large mixing bowl, combine sugar and orange zest. Add orange juice; whisk until smooth. Whisk in butter. Add additional juice, if necessary.
  9. Spoon glaze over cake while still warm. Sprinkle with walnuts.

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Potato, Turkey and Veggie Casserole

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6

  • 1          tablespoon, plus 1 teaspoon, olive oil
  • 3/4       pound extra-lean ground turkey breast
  • 1/2       teaspoon dried thyme leaves
  • 1/2       teaspoon garlic powder
  • 1/2       teaspoon ground black pepper
  • 1/2       teaspoon salt (optional)
  • 1          can (15 ounces) READ German Potato Salad
  • 1/2       cup light sour cream
  • 2          cups frozen, thawed or canned mixed vegetables, drained
  • nonstick cooking spray
  • 1/2       cup bread crumbs
  1. Heat oven to 350° F. In large, nonstick skillet over medium heat, heat 1 tablespoon oil. Add turkey, thyme, garlic powder, pepper and salt, if desired. Cook 5-7 minutes, until cooked through, stirring occasionally and breaking turkey into large crumbles.
  2. Stir in potato salad and sour cream. Add vegetables; stir to combine. Spray 2-quart casserole dish with nonstick cooking spray. Spoon in casserole mixture.
  3. Toss together bread crumbs and remaining oil. Sprinkle over casserole. Bake 30 minutes, or until bubbly and heated through.

Substitution: Leftover chopped turkey (about 1 1/2 cups) can be cooked 2-3 minutes in skillet in place of ground turkey.

Source: Seneca Foods
AuntNellies

Meal Ideas 16 November 2018

Comforting Dishes for Cooler Days

(Family Features) There's almost nothing like a warm dish to help melt away the chills of winter.

Combining classic flavors and a blend of comforting spices, this Roasted Turkey and Cranberry Soup is a warm-up waiting to happen on a cold day. For a hearty breakfast option, Sweet Orange and Cranberry Muffins can feed the whole family - simply bake the flavorful pastries a day ahead then warm the morning of for a quick, hot breakfast.

If the craving for comfort food strikes when you don't have time for a home-cooked dish, consider scratch-made options available at restaurants like Sweet Tomatoes or Souplantation, where guests can find 50-foot salad bars, soups, hot pastas, freshly baked breads, muffins and desserts. It's a one-of-a-kind dining experience that allows guests the freedom to create their own wholesome meals in a family-friendly atmosphere.

Find more information at souplantation.com or sweettomatoes.com.

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Roasted Turkey and Cranberry Soup

Prep time: 15 minutes
Yield: 1 gallon

  • 1 pound turkey breast meat
  • 16 cups water, divided
  • 8 ounces carrot, diced into 1/4-inch pieces, divided
  • 8 ounces celery, diced into 1/4-inch pieces, divided
  • 1/2 pound butter or margarine
  • 2 tablespoons minced garlic
  • 2 cups yellow onion, diced into 1/4-inch pieces
  • 1 1/2 cups white flour
  • 1/2 cup turkey base
  • 1 1/2 teaspoons kosher salt
  • 1 1/4 teaspoons ground black pepper
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1 3/4 cups heavy cream
  • 1/4 cup chopped Italian parsley
  • 3/4 cup dried cranberries, diced
  1. Cook turkey in oven. Slice into bite size pieces. Reserve to add to finished soup.
  2. Heat 5 cups water to boil. Cook 4 ounces carrots and 4 ounces celery 8 minutes until soft. Strain and cool in cold water. Reserve to add to finished soup.
  3. Melt butter. Add garlic, onion, remaining carrots and remaining celery. Saute 5 minutes. Stir in flour and continue cooking 5 minutes on low-medium heat.
  4. Add remaining water and turkey base. Blend until smooth.
  5. Add salt, pepper, sage, marjoram, rosemary and thyme. Heat to 190° F or low simmer. Cook 10 minutes until thickened.
  6. Add cream, parsley, turkey meat, cranberries and cooked carrots and celery. Stir to combine. Cook on medium heat 2 minutes.

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Sweet Orange and Cranberry Muffins

Yield: Approximately two dozen muffins

  • 11 ounces white flour
  • 3 ounces wheat flour
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon table salt
  • 7 ounces white sugar
  • 1 1/4 cups buttermilk
  • 2/3 cup canola oil
  • 2 eggs
  • 1/4 cup orange juice concentrate
  • 2 tablespoons fresh orange zest
  • 1/2 cup whole cranberries in sauce

Sugar topping:

  • 1/2 cup brown sugar
  • 1 tablespoon powdered sugar
  1. Mix flours, baking powder and salt until thoroughly combined.
  2. Combine white sugar, buttermilk, canola oil, eggs, orange juice concentrate and orange zest. Beat to dissolve sugar.
  3. Mix cranberry sauce, wet mix and dry mix until thoroughly combined.
  4. To make sugar topping: Mix brown sugar and powdered sugar thoroughly to combine.
  5. Heat oven to 350° F. Spray muffin pan with quick release spray. Scoop muffins into pan.
    Top each muffin with 1 teaspoon sugar topping.
  6. Bake approximately 15 minutes.

Source: https://souplantation.com/
https://sweettomatoes.com/

Beverages 16 November 2018

Old Fashioned with a Twist

(Family Features) Cocktail trends may come and go, but one staple remains a fixture on drink menus two centuries after its invention – the Old Fashioned.

There are many competing stories about the origins of the “first” true cocktail recipe, but nearly all agree that the modern-day cocktail was first mixed in the early 1800s, and the recipe was generally the same Old Fashioned recipe still mixed in bars around the world today: liquor, sugar, water and bitters.

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Bourbon is traditionally the spirit of choice for an Old Fashioned, but contemporary versions may substitute virtually any type of liquor, from rye whiskey to tequila to rum. Yesteryear’s sugar cube, served as a lump doused with bitters, has given way to simple syrup, which mixes more easily when served. A twist of citrus zest or a dark cherry are common garnishes in today’s Old Fashioned renditions.

No matter what spirit or style you prefer, there’s one constant that’s crucial to any drink bearing the Old Fashioned name: bitters. For a truly authentic experience, look to incorporate an option like Angostura bitters – an iconic brand that traces its roots as far back as the dawn of the Old Fashioned and has been closely intertwined with the history of the cocktail ever since.

Dr. Johann Siegert, the bitters’ inventor, created the elixir in 19th-century Venezuela while serving as a doctor to soldiers in Simon Bolivar’s army. By 1824, he perfected the formula for “amargo aromatico,” which he initially used to help alleviate the stomach issues of ailing soldiers.

By the mid-1800s, cocktails were steadily gaining favor, and nearly all the early recipes called for bitters. Siegert’s sons seized the opportunity and astutely developed a following for their formula among cocktail lovers.

Today, Angostura aromatic bitters are a classic and versatile ingredient in bars and kitchens alike for their flawless ability to balance a range of cocktails. Bitters provide layers of flavor and complexity through their expertly-crafted combination of aromatic herbs, bark, roots and other botanicals. When it comes to the ingredients in Angostura’s aromatic bitters, the exact formula is unknown, as the recipe has remained a closely-guarded secret since the bitters were created almost 200 years ago.

Consider these tried-and-true takes on the Old Fashioned with four recipes ideal for sipping. The traditional version features bourbon, while three twists on the timeless classic highlight alternative liquors: the Tequila Old Fashioned, the Rum Old Fashioned and the Wisconsin-Style Brandy Old Fashioned.

Pro Serving Tip
Serving an authentic Old Fashioned requires more than just the right ingredients: you need the proper bar glass, too. An Old Fashioned is almost always served in a rocks glass, which is a short glass, often with a weighted bottom, designed to hold a shot or two of liquor over ice (or “rocks”). Also known as a lowball, whisky or (aptly named) Old Fashioned glass, the rocks glass typically holds 4-10 ounces.

Simple Syrup at Home

A wide range of cocktails call for sweet syrup to enhance the flavor of the liquor, and one variety in particular lends a rich molasses note to drinks. Demerara syrup is made using Demerara sugar, a special variety of raw, unrefined cane sugar with large grains and a golden amber hue.

The sugar, which traces its origins to the South American country of Guyana, can be used in place of brown sugar. Though similar, Demerara generally lends stronger caramel, toffee and molasses notes than traditional brown sugar.

If you don’t have any Demerara syrup around, it’s quite easy to make at home and can be used to naturally sweeten a number of drinks, from coffee to cocktails. If Demerara isn’t on-hand, swap for turbinado sugar, brown sugar or table sugar.

Demerara Syrup

1          part Demerara sugar
1          part hot water

Stir to dissolve. Let cool before use.

Find more recipes filled with good, old-fashioned flavor at AngosturaBitters.com.

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Classic Bourbon Old Fashioned

  • 2          ounces bourbon
  • 1/4       ounce Demerara syrup
  • 2          dashes Angostura aromatic bitters
  • 1          dash Angostura orange bitters
  • 1          splash water
  • ice
  • long orange peel, for garnish
  1. In rocks glass, stir bourbon, Demerara syrup, water, aromatic bitters and orange bitters with ice to incorporate ingredients.
  2. Add ice to fill glass to top. Garnish with orange peel.

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Tequila Old Fashioned

  •             Ice
  • 2          ounces reposado tequila
  • 1/4       ounce Demerara syrup
  • 2          dashes Angostura aromatic bitters
  • grapefruit swath (narrow strip of peel) or wedge, for garnish
  1. In ice-filled mixing glass, stir tequila, Demerara syrup and aromatic bitters. Strain into ice-filled rocks glass.
  2. Squeeze grapefruit swath over glass and insert into drink.

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Wisconsin-Style Brandy Old Fashioned

  •  3          ounces, plus 1 splash, lemon-lime soda
  • 1          Demerara sugar cube
  • 5          dashes Angostura aromatic bitters, divided
  • 3          maraschino cherries
  • 1          orange slice, plus peel, for garnish
  • ice
  • 2          ounces brandy
  • 1          dash Angostura orange bitters
  • skewered maraschino cherry, for garnish
  1. In rocks glass, muddle splash of lemon-lime soda, sugar cube, 2 dashes aromatic bitters, cherries and orange slice.
  2. Add ice and brandy then fill with remaining lemon-lime soda. Add remaining aromatic bitters and orange bitters. Garnish with skewered cherry and orange peel.

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Rum Old Fashioned

  • 1          Demerara sugar cube
  • 4          dashes Angostura aromatic bitters
  • 2          dashes Angostura orange bitters
  • 1          splash soda water
  • ice
  • 2          ounces Angostura 1919 Rum*
  • orange peel, for garnish
  1. Place sugar cube in rocks glass. Wet cube with aromatic bitters, orange bitters and soda water. Using muddler, crush sugar cube.
  2. Add ice, pour in rum and stir. Garnish by squeezing orange peel over glass.

*Distilled and bottled by Angostura Holdings, Port of Spain, Laventille, Trinidad. Imported by Terlato Wine and Spirits, Lake Bluff, IL. 40% Alc./Vol. © 2018

Photos courtesy of Getty Images (Classic Bourbon Old Fashioned, Tequila Old Fashioned, Rum Old Fashioned)

Source: Angostura

Breakfast & Brunch 16 August 2018

Orange Crescent Swirls

Sweeten up your morning with this recipe for Orange Crescent Swirls.  Orange glaze drizzled over crescent roll dough then baked to perfection is exactly what your tastebuds are craving.  

For more breakfast recipes, go to Culinary.net.

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Orange Crescent Swirls

  • 1/2 cup packed brown sugar
  • 2 tablespoons butter or margarine
  • 1 tablespoon grated orange peel
  • 3 tablespoons orange juice
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
  1. Heat oven to 375°F. Spray 12-inch pizza pan with 1/2-inch-high sides with cooking spray. In 1-quart saucepan, mix brown sugar, butter, orange peel and juice. Cook over medium heat, stirring constantly, until bubbly; set aside.
  2. Remove dough from each can in 1 long roll; do not unroll. Cut each roll into 12 slices; arrange slices, cut side down, in pan. Spoon brown sugar mixture evenly over slices.
  3. Bake 13 to 15 minutes or until golden brown. Serve warm.

Source: Culinary.net

Recipe adapted from Pillsbury.

Watch video to see how to make this recipe!

Meal Ideas 13 July 2018

Savory Summer Entertaining

(Family Features) Flavorful foods and cold drinks are the focal points of just about any summer gathering. Create a party atmosphere that can stand out by adding a bit of island infusion to both bites and beverages so your warm-weather soiree can soar to new heights.

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To help add that island spark, an ingredient like bitters provides a potent flavor made from botanicals like aromatic herbs, bark, roots and fruit. While known for their ability to balance countless cocktails, it may come as a surprise that bitters are regarded by some chefs as a pantry staple, adding real depth of flavor to a variety of dishes. Bitters can be added to classic and contemporary cocktails and a range of cuisines to create taste-tempting creations.

Much like vanilla extract, when cooked, the alcohol in bitters evaporates, so bitters-infused recipes can be enjoyed by the whole family at your next backyard barbecue or patio party.

Center your spread around a summer favorite like Pulled-Pork Sliders with Bitters, a tangy Caribbean twist on a classic dish featuring a spicy chili rub. Coupled with a vinegar-based sauce dashed with Angostura aromatic bitters, an unmistakable culinary and cocktail essential made with the same secret recipe since 1824, the flavorful sliders make for a crowd-pleasing main course.

Add to the island vibe with a unique take on a tried-and-true sweet treat like cake. Orange Butter Sponge Cake enhances every party's dessert course with the sweet and tangy combination of citrus and bitters.

These tasty foods paired with hot temperatures call for cooling off with inventive bitters-forward drink recipes like the Queen's Park Swizzle, Angostura's signature Trinidadian cocktail, and a summertime go-to, the Traditional Mojito. These drinks balance the art of the swizzle with the tastes of tiki to provide guests with refreshing beverage options.

Whether you're an aspiring home chef, an amateur bartender or anything in between, you can elevate summer entertaining with bitters to complement an array of ingredients for exceptional entertaining all summer long.

Find more summertime food and drink recipes to savor at AngosturaBitters.com.


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Pulled-Pork Sliders with Bitters

Servings: approximately 14 small sandwiches

Chili Rub:

  • 3-3 1/2 pounds boneless pork shoulder roast
  • 1 tablespoon cooking oil

Bitters Sauce:

  • 1 can (15 ounces) unseasoned tomato sauce
  • 1/2 cup packed dark brown sugar
  • 2 tablespoons Nature's Intent apple cider vinegar
  • 1 tablespoon Angostura aromatic bitters
  • 1 tablespoon chili powder
  • 3 large cloves garlic, chopped
  • 1-2 tablespoons cornstarch (optional)
  • 14 small slider buns
  1. To make Chili Rub: Stir together aromatic bitters, chili powder and salt; let stand 10 minutes.
  2. Cut pork shoulder across grain into 1 1/2-2-inch thick slices; trim excess fat. If needed, cut into chunks to remove some fat.
  3. Rub meat with chili mixture. In 8-quart pot or 9-10-inch wide, high-sided saute pan with lid, heat oil. Add meat and brown on both sides, about 15 minutes total. Remove meat and place on plate; keep warm.
  4. To make Bitters Sauce: Combine tomato sauce, brown sugar, apple cider vinegar, aromatic bitters, chili powder and garlic cloves; stir well. Pour into hot, empty pan. Simmer 5 minutes, stirring and scraping bottom of pan.
  5. Return meat to pan; spoon sauce over meat. Cover and cook 1 hour and 15 minutes on low, rearranging meat halfway through cooking. Transfer meat to plate; cover with foil to keep warm.
  6. To thicken sauce, if desired: Let sauce cool in pan 5 minutes then whisk in cornstarch. Bring to boil; continue to cook and whisk until slightly thickened.
  7. To serve: Pull meat apart with two forks or fingers. Serve warm on buns, drizzled with sauce.

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Queen's Park Swizzle

Makes: 1 cocktail

  • 12-14 mint leaves
  • 1 ounce fresh lime juice
  • 1 ounce Demerara simple syrup
  • crushed ice
  • 2 ounces Caribbean rum
  • 6-8 dashes Angostura aromatic bitters
  • 1 mint sprig, for garnish
  1. In highball glass, muddle mint leaves in lime juice and simple syrup, then fill glass with dry, crushed ice.
  2. Pour rum over crushed ice and swizzle well until glass is ice cold and frosted.
  3. Pack glass with more crushed ice and top with aromatic bitters. Garnish with mint sprig.

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Traditional Mojito

Makes: 1 cocktail

  • 1 cube brown sugar
  • 1/2 ounce simple syrup
  • 12-15 mint leaves
  • 3/4 ounce fresh lime juice
  • 2 ounces white rum
  • 2 dashes Angostura aromatic bitters
  • crushed ice
  • 1 bottle club soda
  • 1 mint sprig, for garnish
  1. In Collins glass, muddle brown sugar cube and simple syrup, then add mint and lightly press to extract flavor. Add lime juice, rum and aromatic bitters.
  2. Fill glass with crushed ice and swizzle.
  3. Repack with crushed ice and top with club soda. Garnish with mint sprig.

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Orange Butter Sponge Cake

  • 8 ounces butter, plus additional for buttering pan
  • 2 cups cake flour, plus additional for flouring pan
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1 tablespoon Angostura orange bitters
  • 1 cup freshly squeezed orange juice
  • powdered or extra-fine sugar, for dusting
  1. Heat oven to 350° F.
  2. Butter and flour two 9-inch cake pans. Sift flour three times and add baking powder and salt. Set aside.
  3. With electric mixer, cream butter and sugar until light and creamy, about 10 minutes. Add eggs one at a time, beating well between additions. Add vanilla and orange bitters.
  4. Divide flour mixture into four portions. Set electric mixer on medium low and add flour alternately with orange juice, starting and ending with flour. Mix just until incorporated after each addition.
  5. Divide batter evenly between cake pans and bake 35-40 minutes, or until cake pulls away from sides of pans. Remove from oven and cool 5 minutes in cake pans before turning out.

Photo courtesy of Getty Images (Pulled-Pork Sliders with Bitters, Orange Butter Sponge Cake)

Source:

Meal Ideas 14 May 2018

Food for Family Gatherings

(Family Features) Family gatherings like reunions, picnics and potlucks can bring fun, the chance to reunite with family and, of course, food and celebration.

While catching up with family is most important for many, food typically comes in a close second. Tried-and-true favorites are welcome, but so are new additions.

This starter duo of Baked Onion, Goat Cheese and Sun-Dried Tomato Dip along with Orange Galette with Beet Gorgonzola Salad can get the celebration going.

To help mix things up, take a break from sandwiches. Chipotle Chicken and Bean Quinoa Salad Cups are a contemporary meal or snack alternative which kids and adults alike can enjoy. For a salad that feeds a crowd, try this Tex-Mex Layered Bean Salad, a tasty accompaniment for entrees from burgers to fried chicken.

For more recipes for family gatherings, visit READsalads.com and AuntNellies.com.
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Chipotle Chicken and Bean Quinoa Salad Cups with Cilantro Lime Vinaigrette

Prep time: 25 minutes
Servings: 4

  • 1          can (15 ounces) READ 3 or 4 Bean Salad

Dressing:

  • 2          tablespoons freshly squeezed lime juice
  • 1          tablespoon adobo sauce
  • 1          teaspoon Dijon mustard
  • 1/4       teaspoon kosher salt
  • 1/8       teaspoon black pepper
  • 3          tablespoons olive oil
  • 1/4       cup finely chopped fresh cilantro
  • 1 1/2    cups cooked quinoa
  • 1          cup diced chicken, cooked
  • 1/4       cup finely sliced green onions
  • 1          chipotle pepper, minced
  • 4          leaves Bibb lettuce
  1. Drain bean salad; reserve 2 tablespoons liquid.
  2. To make dressing: In small bowl, whisk reserved liquid, lime juice, adobo sauce, mustard, salt and pepper. Whisk in oil until completely combined. Stir in cilantro; set aside.
  3. In medium bowl, combine bean salad, quinoa, chicken, onions and chipotle pepper. Add dressing; toss gently.
  4. Divide bean salad mixture equally among lettuce cups.

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Orange Galette with Beet Gorgonzola Salad

Recipe courtesy of Momma Cuisine
Prep time: 30 minutes
Cook time: 15-20 minutes
Servings: 12

  • 1          jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • nonstick cooking spray
  • 1          sheet frozen puff pastry, approximately 16-by-11 inches
  • 1          tablespoon olive oil, divided
  • 4          navel oranges, segmented
  • 4          ounces crumbled Gorgonzola or other blue cheese, divided
  • 1/4       teaspoon kosher salt (optional)
  • 1/4       teaspoon dried basil
  • 2          cups mixed baby salad greens
  • 1/4       cup chopped pecans, toasted if desired
  1. Heat oven to 400° F.
  2. Drain beets well; set aside on paper towels to absorb remaining liquid. Discard liquid or save for another use.
  3. Spray large sheet pan with nonstick cooking spray. Gently place puff pastry sheet on pan. With pastry brush, gently spread 1/2 tablespoon olive oil on pastry sheet. Place about half the orange segments in two rows on top of pastry sheet, leaving 1-inch margins on all sides.
  4. Fold edges of pastry sheet to create border. Sprinkle 2 ounces crumbled Gorgonzola over oranges. Sprinkle with salt, if desired, and basil.
  5. Bake until golden brown, about 15-20 minutes. Remove from oven; cool on wire rack.
  6. Coarsely chop beets. In large bowl, toss together remaining orange segments, salad greens and chopped beets. Drizzle with remaining olive oil; toss gently to combine.
  7. Cut cooked galette into 12 pieces. Top with beet salad. Sprinkle with remaining cheese and pecans.

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Tex-Mex Layered Bean Salad

Prep time: 20 minutes
Servings: 8-10

  • 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 or 4 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)
  • small avocado, sliced (optional)
  1. In 3 1/2-quart salad bowl or souffle dish, layer bell pepper, onion, lettuce, cheese and bean salad.
  2. Mix mayonnaise, sour cream and chipotle peppers. 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.

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Baked Onion, Goat Cheese and Sun-Dried Tomato Dip

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 6

  • 1          jar (16 ounces) Aunt Nellie’s Holland-Style Onions
  • nonstick cooking spray
  • 2          tablespoons chopped oil-packed, sun-dried tomatoes, divided
  • 1          large clove garlic, minced
  • 4          tablespoons sliced fresh basil, divided
  • coarse ground black pepper, to taste
  • 1          tablespoon oil from sun-dried tomatoes or olive oil, divided
  • 1          log (8 ounces) goat cheese
  • 1/2       teaspoon Mediterranean herb seasoning (optional)
  • crackers (optional)
  • flatbread (optional)
  • pita chips (optional)
  1. Heat oven to 350° F.
  2. Drain onions well; pat dry.
  3. Spray shallow, oven-proof dish (3-4-cup size) with nonstick cooking spray. Place onions in dish. Press with spatula to flatten and crush.
  4. Sprinkle with 1 tablespoon tomatoes, garlic, 2 tablespoons basil and black pepper, to taste. Drizzle with 1/2 tablespoon oil.
  5. Cut goat cheese into 6-8 rounds. Arrange over onion mixture. Sprinkle with remaining tomatoes; drizzle with remaining oil. Sprinkle with herb seasoning, if desired.
  6. Bake uncovered 20-30 minutes, or until cheese is soft and mixture is bubbly. Sprinkle with remaining basil. Serve warm with crackers, flatbread or pita chips, if desired.

Source:

READ
Aunt Nellie’s

Breakfast & Brunch 28 September 2017

Scary Good Seasonal Treats

(Family Features) Whether your tastes tend toward the spooky or spectacular, or maybe a little of both, this Halloween you can set the scene for a scary good time with a menu that entices goblins big and small.

You won’t have to scour a witch’s lair to find the right ingredients for these treats. All you need is Limited Edition TruMoo Orange Scream Milk, which is inspired by an orange frozen ice pop with vanilla ice cream. It’s tasty served on its own in a cold glass, or added to Halloween-inspired recipes perfect for hosting your fellow ghouls and goblins.

Try using it for non-traditional recipes, such as Orange-Cranberry Scones for hosting a scary fun Halloween get-together. Or for another creative snack option at your ghoulish gala, go for Bread Pudding to send guests home screaming with delight.

An added bonus, TruMoo Orange Scream Milk leaves out lots of things. It contains no high fructose corn syrup, no artificial growth hormones, no artificial sweeteners and no artificial flavors, so all that’s left is a nutritious, family-friendly and tasty fun time. TruMoo Orange Scream Milk has no GMO ingredients.

For more Halloween-inspired recipes, visit TruMoo.com, and find TruMoo Milk on Facebook, Twitter and Pinterest.


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Orange-Cranberry Scones

Servings: 6 scones

Scones:

  • 2 1/4    cups all-purpose flour
  • 1/4       cup granulated sugar
  • 2          teaspoons baking powder
  • 1/2       teaspoon salt
  • 4          tablespoons cold butter
  • 2          large eggs
  • 1/2       cup TruMoo Orange Scream Milk
  • 1/2       cup dried cranberries
  • 1          tablespoon grated orange peel

Orange Glaze:

  • 1/2       cup confectioners’ sugar
  • 1          tablespoon TruMoo Orange Scream Milk
  1. To prepare Scones: Heat oven to 425° F. In large bowl, combine flour, sugar, baking powder and salt. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in eggs, one at a time, then milk, cranberries and orange peel.
  2. Turn dough onto lightly floured surface. Refrigerate 30 minutes, or until firm. Pat dough into 8-inch round, about 3/4-inch thick. Cut into six wedges; carefully separate wedges and place on parchment-lined baking sheet about two inches apart. Bake about 15 minutes until lightly golden and crusty.
  3. To prepare Orange Glaze: In small bowl, combine confectioners’ sugar and milk until well blended. Cool scones slightly. Drizzle scones with glaze.

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Orange Custard Bread Pudding

Servings: 6

  • 1          loaf (16 ounces) sliced raisin-cinnamon bread
  • 2          cups TruMoo Orange Scream Milk
  • 3          large eggs
  • 1/2       cup granulated sugar
  • 1          tablespoon grated orange peel
  • 1/4       teaspoon ground nutmeg
  • 1/4       teaspoon orange extract
  • 1/8       teaspoon salt
  • confectioners’ sugar
  1. Heat oven to 350° F. Cut raisin bread into 1-inch pieces (about 8 cups). In large bowl, whisk together milk, eggs, sugar, orange peel, nutmeg, orange extract and salt. Toss with raisin bread to mix well.
  2. Butter 2-quart casserole or baking dish. Pour bread mixture into dish. Place in center of deep, ovenproof pan. Pour boiling water into pan until it reaches halfway up sides of dish. Place pan on center rack in oven. Bake until just set, about 40 minutes. Carefully remove from oven.
  3. To serve, sprinkle with confectioners’ sugar. Serve warm.

Source: TruMoo

Beverages 07 September 2017

Red Wine Sangria

ffes sangria2

Red Wine Sangria

  • ¼ cup sugar
  • ¼ cup water
  • 1 bottle red dry table wine
  • ½ cup brandy
  • 1 cup pomegranate juice
  • 1 whole apple, sliced
  • 1 whole orange, sliced
  • 1 cup strawberries, sliced
  1. Add sugar and water to a small saucepan. Over medium high heat bring the mixture to a boil. Cook until sugar is fully dissolved. Allow to cool.
  2. Add red wine, brandy, pomegranate juice, apples, oranges, and strawberries to a large pitcher.
  3. Add in cooled simple syrup and stir. Refrigerate for at least 2 hours or for best results overnight.

Recipe courtesy of Chef Savvy

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