(Family Features) Deviled eggs, also known as stuffed eggs, first appeared in American cookbooks in the mid-19th century, but the origin can be traced back to ancient Rome where eggs were boiled and seasoned with spicy sauces, according to the History Channel. Today, deviled eggs are a staple during Easter, and according to the American Egg Board, more than 100 million dozen eggs were sold last year during the week of Easter alone.
The “classic” deviled egg includes a mixture of mustard and mayonnaise, sprinkled with paprika. However, chefs and home cooks alike are experimenting with various flavor twists, including ingredients like seeds, bacon, hot sauce, avocado, pickles, dill, crab meat and more.
Celebrate this classic Easter recipe along with five new flavor variations from the experts at McCormick and French’s. For more deviled egg recipes and Easter inspiration, visit McCormick.com and Frenchs.com.
- Easy Deviled Eggs – Crush this traditional recipe using French’s Classic Yellow Mustard and garlic powder for a tangy-sweet flavor and silky-smooth texture. Top with paprika and enjoy.
- Smoky Deviled Eggs – What could be better than deviled eggs with crumbled bacon? How about adding in smoked paprika for another layer of smokiness and a little color. Now that’s the perfect appetizer for Easter brunch.
- Fiery Deviled Eggs – Kick it up a notch by adding Frank’s RedHot to these deviled eggs. It’ll add a tangy kick to the classic that can please any crowd.
- Avocado Deviled Eggs – Switch up the norm and add chopped avocado, Greek yogurt, yellow mustard and crispy fried onions to create this flavorful deviled egg. Top with some cilantro for a pop of color.
- Mediterranean Deviled Eggs – Getting their inspiration from the flavors of the Mediterranean, this deviled egg features Parmesan cheese, herbs like oregano and basil and a bright garnish of diced tomatoes.
- French’s Party Deviled Eggs– This egg is made for a party. Swap out the mayo with sour cream and add Dijon mustard for richness. Then top with a crispy onion crunch to leave guests wanting more. Don’t forget to sprinkle with paprika.
(Family Features) For flavor fans, there is nearly no better combo than the complementary tastes in a Cubano sandwich. Complete with layers of roast pork, ham, soft swiss cheese, mustard and topped with tangy pickles, all the flavors and textures play in concert.
For an upgrade on the classic sandwich, try this version from Sammy Hagar, a member of the Rock and Roll Hall of Fame, who’s known for his riff on the iconic recipe. He takes his favorite sandwich to the next level by adding a smoky kick.
“The Cubano has everything I love in a sandwich: gooey melted cheese and a crispy, crunchy crust on the bread,” Hagar said. “It's great to be able to get all the flavors in each bite. It has pickles and mustard that cut through the rich cheese and pork. When you splash a little Tabasco on it, you get the last perfect ingredients – flavor and heat.”
Find his signature sandwich at Sammy’s Beach Bar & Grill locations throughout the country, or try creating Sammy’s Cubano Sandwich at home with this recipe.
For more recipes, visit Tabasco.com/recipe.
Sammy’s Cubano Sandwich
Cook time: 3 hours and 30 minutes
- 3/4 cup extra-virgin olive oil
- 1 cup cilantro, minced
- 3/4 cup orange juice
- 1/2 cup fresh squeezed lime juice
- 3 tablespoons fresh garlic, minced
- 1 tablespoon fresh oregano, minced
- 2 teaspoons cumin, ground
- kosher salt, to taste
- coarse black pepper, to taste
- 3 1/2 pounds pork shoulder or boneless pork butt
- 2 teaspoons Tabasco Chipotle Sauce
- 3 tablespoons mayonnaise
- 6 pieces Cuban bread or baguette (6 inches each), cut lengthwise
- 8 ounces deli ham, thinly sliced
- 1/2 pound swiss cheese, thinly sliced
- 24 dill pickle chips
- 4 tablespoons yellow mustard
- 1 cup unsalted butter
- 4 tablespoons reserved Mojo Marinade
- To make Mojo Marinade: In bowl, whisk olive oil, cilantro, orange juice, lime juice, garlic, oregano, cumin, salt and pepper until incorporated. Adjust salt and pepper, to taste. Reserve 4 tablespoons marinade in separate bowl, cover and set aside in refrigerator.
- Place pork in large zip-top bag. Cover with Mojo Marinade and close bag. Place in roasting pan and refrigerate overnight.
- Heat oven to 450° F.
- Remove pork and marinade from bag and place in roasting pan. Cover with foil and cook in oven 45 minutes.
- After 45 minutes, reduce heat to 375° F, remove foil and cook 2 hours until internal temperature reaches 175° F and pork is fork tender at thickest part.
- Remove from oven and let rest 20 minutes before slicing.
- In small bowl, mix chipotle sauce and mayonnaise until fully incorporated.
- Spread mixture on bottom bread slice.
- On top bread slice, place two slices deli ham, 3-4 ounces roasted pork, two slices swiss cheese, 4-6 pickles and yellow mustard.
- Over medium-high heat, butter flat surface of griddle and add reserved Mojo Marinade while butter is melting.
- Place assembled sandwiches on griddle, pressing grill weight or heavy skillet on top of sandwiches.
(Family Features) Chilly nights are the perfect time to pull out your favorite soup or stew recipe. Settle down with a blanket while a big pot of chili simmers on the stove. Warm, hearty and flavorful, chili is a classic comfort food, and it’s easy to customize with your favorite flavor combinations. Whether you prefer it spicy or mild, with or without beans, you can develop your own signature style.
For chili connoisseurs, ground beef is usually the go-to meat, but try a new take on an old favorite by adding ground duck to your chili for something creative. Duck has the robust, red-meat texture of beef but with the lean nutritional benefits of other poultry. Farm-raised white Pekin duck has less saturated fat than beef and a mild flavor that's not considered gamey. Plus, it’s versatile and complements a variety of dishes.
Substitute duck in your favorite version of chili or try this Duck Chili. Like many chili recipes, this one tastes even better the next day, making it a great dish to make ahead of time and reheat when needed.
Find other duck recipes and more information about cooking with duck at mapleleaffarms.com.
- 2 tablespoons Maple Leaf Farms Rendered Duck Fat, divided
- 2 pounds Maple Leaf Farms All Natural Ground Duck
- 1 teaspoon salt, plus additional, to taste
- pepper, to taste
- 3 tablespoons ground cumin, divided
- 1 large red onion, chopped
- 4 garlic cloves, minced
- 2 jalapeno peppers, minced (remove seeds to reduce heat, if desired)
- 2 red bell peppers, cored and chopped
- 3 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper
- 24 ounces dark beer
- 2 cups chicken stock
- 6 ounces tomato paste
- 28 ounces canned tomatoes
- 24 ounces canned great northern beans, drained
- 8 ounces canned whole kernel corn, drained
- hot sauce, to taste
- sour cream (optional)
- shredded cheese (optional)
- chopped scallions (optional)
- fresh cilantro, rough chopped (optional)
- In large pot over medium-high heat, heat 1 tablespoon duck fat. Add ground duck; sprinkle with salt and pepper, to taste, and 1 tablespoon cumin.
- Cook meat until just slightly browned, stirring occasionally to break into small pieces. Remove duck from pot and set aside.
- Return pot to medium-high burner and add remaining duck fat. Add onion, garlic, jalapenos and red peppers to pot and saute 3 minutes, stirring so garlic doesn't burn. Stir in chili powder, oregano, cayenne pepper, 1 teaspoon salt and remaining cumin. Saute 2 minutes, stirring frequently.
- Add beer and stock to pot. Stir, scraping up bits from bottom of pot. Add tomato paste and mix well. Add tomatoes and duck then bring to boil. Reduce heat and simmer, covered, 1 hour.
- Stir in beans, corn and hot sauce. Cook uncovered 30 minutes, or until chili is thick.
- Serve in bowls with optional toppings: sour cream, cheese, scallions and cilantro.
Note: Vegetable oil can be substituted for duck fat.
Source: Maple Leaf Farms
Bring new holiday traditions to life with a warm, wholesome morning meal
(Family Features) As the busy holiday season approaches, take time to relax and make family memories with a delicious breakfast at home. Bringing loved ones together doesn’t always need to involve an elaborate gathering. Sometimes, a warm, cozy morning meal is all you need.
With wholesome nutrition top of mind for many moms, incorporating milk into your family’s routine can be a simple way to get important nutrients like protein, calcium and vitamin D. When you use real, farm fresh, dairy milk in your favorite holiday recipes, you can feel good knowing that it provides a natural nutrient package that is hard to match in any other single food or beverage.
During this holiday season, bring the family together to enjoy savory comfort foods, like this homemade twist on classic hash browns. Made with ingredients you can feel good about, like nutritious milk, crisp vegetables and fresh herbs, this potato hash is sure to become a new favorite. It’s served with an 8-ounce glass of milk for an extra nutrient boost that helps everyone power through the busy holiday season.
For more recipes to bring the family together during the holiday season, visit milklife.com.
Garlic Herb Potato Hash
- 3 tablespoons unsalted butter
- 8 small red potatoes, skin-on and diced (about 3 cups)
- 1 red bell pepper, diced
- 3 teaspoons minced garlic
- 1 teaspoon fresh thyme, finely chopped, plus additional for topping
- 1 teaspoon fresh oregano, finely chopped, plus additional for topping
- 2 tablespoons all-purpose flour
- 2/3 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 slices low-sodium turkey bacon, cooked near crispy
- 1/4 cup finely grated reduced-fat sharp cheddar cheese
- In large skillet over medium heat, melt butter then add potatoes, bell peppers, garlic, thyme and oregano, stirring occasionally until potatoes are fork-tender.
- Sprinkle flour over potato mixture and stir to coat. Gradually stir in milk until sauce forms. Season with salt and pepper and stir in slices of turkey bacon. Sprinkle with cheddar cheese and cover, allowing to melt 1-2 minutes. Uncover and top with additional herbs, if desired, before serving.
- Pair each serving with 8-ounce glass of milk.
Nutritional information per serving: 320 calories; 11 g fat; 6 g saturated fat; 45 mg cholesterol; 17 g protein; 38 g carbohydrates; 3 g fiber; 440 mg sodium; 434 mg calcium (45% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.
Do you know what the secret ingredient for these biscuits are? Cottage cheese! These biscuits are crispy-on-the-outside and moist and tender on the inside. Slap on some butter and these warm and tasty biscuits will melt in your mouth. For more mouthwatering recipe ideas, go to www.culinary.net.
Watch video to see how to make this delicious recipe!
What you’ll need:
- Baking Powder
- Italian Seasoning (we used Oregano)
- Minced Onion
- Garlic Powder
- Cottage Cheese
- Baking Sheet
In a large bowl add in:
Italian Seasoning (we used Oregano),
Salt and garlic powder,
Minced onion and whisk all the dry ingredients together.
Next, add in cottage cheese,
Melted butter and mix until crumbly.
Add in milk, mix until well combined.
On a prepared baking sheet, place dollops of batter onto the baking sheet. Bake in a pre-heated oven at 450°F for 12-15 minutes.
Slap on some of your favorite biscuit topping and enjoy!
See full recipe below.
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp sugar
- 1/2 tsp dried Italian seasoning
- 1/2 tsp dried minced onion
- 1/4 tsp salt
- 1/8 tsp garlic powder
- 3/4 cup cottage cheese
- 3 tbs butter
- 1/3 cup milk
- Preheat oven to 450°F. Line baking sheet with parchment paper or nonstick foil.
- In large bowl stir together flour, baking powder, sugar, Italian seasoning, onion, salt and garlic powder. Add in cottage cheese and butter and mix until crumbly. Add milk. Stir until combined.
- Drop large dollops of batter onto prepared baking sheet. Bake about 12 to 15 minutes or until golden brown. Serve warm with some butter or your favorite biscuit topping.
Recipe adapted by Milk Means More.
Hearty dishes for cold, dreary days
(Family Features) On crisp winter days when the wind blows cold, warming up from the inside-out with hearty comfort foods can feel like a worthy solution. From chili to cornbread to dumplings, flavorful and filling foods prepared without an overload of ingredients certainly can provide a feel-good boost on chilly evenings.
Chili, a classic wintertime favorite, can be taken to the next level with a few tasty additions. Make a spicy version by mixing in bacon, sweet potatoes and a chopped jalapeno pepper for a quick warm-up. A simple and somewhat sweet spin on a classic, comforting side, Honey-Pumpkin Cornbread pairs well with the slightly spicy chili. If you’re really looking to put the comfort in a comforting main course, this Skillet Chicken and Dumplings recipe takes less than an hour to create.
To make these heart-warming recipes stand out from a crowd, Circulon Symmetry Chocolate Cookware provides dishwasher-safe, premium nonstick cookware for easy cleanup and food release that slides right off.
Find more information and comforting family-favorite recipes at circulon.com.
Watch video to see how to make this delicious recipe!
Sweet Potato and Black Bean Chili
Prep time: 30 minutes
Cook time: 60 minutes
- Circulon Symmetry Chocolate 5.5-Quart Casserole
- 6 slices thick-cut smoked bacon, chopped
- 1 pound sweet potatoes, peeled and diced into 3/4-inch pieces
- 2 medium onions, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 5 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground chipotle pepper
- 2 cups chicken broth
- 1 can (14 1/2 ounces) no-salt-added fire-roasted diced tomatoes
- 1 can (15 ounces) no-salt-added black beans
- 1/2 cup quick-cooking barley
- 1/2 teaspoon salt
- Heat casserole over medium heat. Add bacon and cook until browned and crisp, about 7-8 minutes. Using slotted spoon, transfer bacon to paper towel-covered plate.
- Reduce bacon fat in casserole to 2 tablespoons and return to stove over medium-high heat. Add sweet potatoes, onions and jalapeno pepper; cook, stirring occasionally, until onion is slightly softened, about 5 minutes.
- Add garlic and cook 1 minute. Stir in chili powder, cumin, oregano and ground chipotle; cook until fragrant, 15 seconds.
- Pour in broth, tomatoes, beans and barley; reduce heat to medium-low, cover and simmer until sweet potatoes are tender and barley is cooked through, about 20 minutes. Remove from heat and stir in bacon and salt; let stand 15 minutes before serving.
Prep time: 20 minutes
Cook time: 20 minutes
- Circulon Nonstick 9-Inch Square Baking Pan
- 1 1/2 cups all-purpose flour
- 1 1/4 cups yellow cornmeal
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup canned pumpkin puree
- 2 large eggs, at room temperature
- 5 tablespoons unsalted butter, melted
- 4 tablespoons honey
- 1/3 cup buttermilk
- 1 tablespoon grated orange zest
- Heat oven to 400° F. Lightly butter baking pan.
- In bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt.
- In separate bowl, whisk pumpkin puree, eggs, butter, honey, buttermilk and orange zest. Stir flour mixture into pumpkin mixture until moistened; transfer to prepared baking pan.
- Bake until cornbread pulls away from sides of pan and toothpick inserted into center comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pan and cool on wire rack at least 10 minutes before cutting.
Skillet Chicken and Dumplings
Prep time: 30 minutes
Cook time: 40 minutes
- Circulon Symmetry Chocolate 3.5-Quart Saucepan
- 3 containers (32 ounces each) low-sodium chicken stock
- Circulon Symmetry Chocolate 12-Inch Essentials Pan
- 2 medium onions, diced
- 4 carrots, peeled and sliced into 1-inch rounds
- 1 head broccoli, chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2-3 cups chopped chicken
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon powdered garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup half-and-half
- 2 tablespoons cornstarch
- 1 1/2 cups whole-wheat or all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup half-and-half
- fresh grated Parmesan cheese
- fresh black pepper
- In saucepan, bring chicken stock to boil.
- In essentials pan, saute onions, carrots and broccoli with butter. Add olive oil as needed if pan looks dry. Cook until onions are translucent and carrots are beginning to soften.
- Add chopped chicken, bay leaves, oregano, basil, thyme, garlic, salt, pepper and hot chicken stock to skillet. Simmer 20-30 minutes until vegetables are softened. Adjust seasoning, as necessary.
- Whisk cornstarch into half-and-half until smooth. Whisk into soup and simmer 5 minutes, until slightly thickened.
- To make Dumplings: In medium bowl, mix flour, baking powder, salt and half-and-half. Swirl soup with wooden spoon and add heaping tablespoons into center of soup at strong simmer. Continue adding until all dumpling batter is used. Cover with lid and cook on high 2-3 minutes.
- Serve topped with grated Parmesan and fresh cracked pepper.
Cooking with canned foods combines convenience and nutrition
(Family Features) Simple, convenient and versatile, canned foods provide an array of options for families looking to increase nutrition during mealtimes. However, some home chefs may not be aware of the benefits canned foods bring to the table.
Consider these common consumer misnomers cleared up by the Canned Food Alliance:
Myth: Canned foods don’t count toward dietary goals.
Fact: Canned foods provide important nutrients that deliver on the USDA’s Dietary Guidelines, as all forms of fruits, vegetables, beans, meats and seafood – whether fresh, frozen, canned or dried – are recommended to help ensure a proper balance of nutrients. In fact, according to a survey conducted by the Canned Food Alliance, 95 percent of health professionals surveyed agree that all forms of food, including canned, can help consumers meet the USDA’s MyPlate fruit and vegetable recommendations.
Myth: Canned foods aren’t as nutritious as fresh or frozen foods.
Fact: Research published in the “Journal of the Science of Food and Agriculture” shows canned foods can be as nutritious, and in some cases more nutritious, than fresh and frozen counterparts.
Myth: Canned foods are filled with preservatives.
Fact: Because canned foods have already been cooked, preservatives aren’t necessary to prevent spoilage. The canning process itself preserves the food.
Myth: Canned foods are highly processed.
Fact: Once canned fruits and vegetables are picked and packed near peak ripeness, they’re cooked quickly at high temperatures to lock in nutrients, similar to the home-canning process.
Myth: Canned foods are high in sodium.
Fact: Salt and sodium aren’t required for preservation of canned foods, and low- and no-sodium canned food options are available. Additionally, draining and rinsing canned foods can further reduce sodium by up to 41 percent.
Find more canned food facts and recipes at mealtime.org.
Chipotle Pumpkin Black Bean Chili
Recipe courtesy of the Canned Food Alliance
Prep time: 20 minutes
Cook time: 60-70 minutes
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 rib celery, chopped
- 2 jalapenos, seeded and chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon ground pepper
- 2 tablespoons tomato paste
- 1 can (28 ounces) no-salt added canned diced tomatoes
- 1 cup canned pureed pumpkin
- 1 cup no-salt-added canned chicken broth
- 1 can no-salt-added canned black beans, drained and rinsed
- 1 can (12 1/2 ounces) no-salt-added chicken, drained
- 1 chipotle in adobo sauce, finely chopped
- 1 teaspoon brown sugar
- salt, to taste
- 2 green onions, finely chopped
- lime wedges, for serving
- In Dutch oven or large saucepan over medium heat, heat oil. Add onions, celery, jalapenos, garlic, cumin, oregano and pepper. Cook, stirring, 5-8 minutes, or until vegetables soften. Add tomato paste and cook 2 minutes.
- Add tomatoes, pumpkin puree, chicken broth, black beans, chicken, chipotles and brown sugar. Bring to boil. Reduce heat to low. Simmer, stirring occasionally, 1 hour, or until chili thickens. Add salt, to taste.
- Garnish with green onions and serve with lime wedges.
Tip: Add preferred canned beans, such as white kidney beans, pinto or Romano beans, in place of or in addition to black beans.
Nutritional information per serving: 240 calories; 6 g fat; 35 mg cholesterol; 210 mg sodium; 29 g carbohydrates; 8 g fiber; 8 g sugar; 18 g protein; 7,390 IU vitamin A; 35 mg vitamin C; 98 mg calcium; 3.2 mg iron.
Source: Canned Food Alliance
(Family Features) When it comes to balancing heart-healthy meals with appealing flavors, it’s important to lean on nutritious ingredients that pack mouthwatering taste. For example, grapes are a delicious yet subtle way to incorporate a little something extra into your diet while adding a juicy burst of flavor.
Grapes of all colors – red, green and black – can be enjoyed as a ready-to-eat, on-the-go food anytime and anywhere. Grapes are also a healthy choice, as they’re a natural source of antioxidants and other polyphenols, and contain no fat and virtually no sodium.
Because of their versatility, heart-healthy grapes can also be used as an ingredient to add fresh appeal, vibrant color and a light touch of sweetness to almost any dish, like Roasted Cod with Fennel and Grapes or Spaghetti Squash with Pesto and Grapes. For something quick and nutritious featuring fresh fruits and vegetables, try this Vegetarian Poke Bowl with tofu, fresh grapes, avocado and crunchy, raw beets and carrots.
Grape Goodness for Healthy Aging
In addition to helping maintain heart health, grapes may also play a role in healthy aging. A review of the science linking the consumption of grapes to health highlights grapes’ potential to impact many areas of health, according to research published in “Grapes and Health: A Monograph.” The evidence that grapes support heart health is well-established, and emerging research in other areas of health suggests that grapes’ ability to promote antioxidant and anti-inflammatory activities at the cellular level may also play a protective role in eye, brain and joint health, among others.
Find more recipes to make healthy eating easy at GrapesfromCalifornia.com.
Vegetarian Poke Bowl
Prep time: 20 minutes
- 5 cups cooked brown or white jasmine rice
- 2 packages (6 ounces each) extra-firm tofu, cubed
- 2 cups red California grapes, halved
- 1 avocado, pitted, peeled and thinly sliced
- 1 large golden beet, peeled and shredded
- 1 large carrot, peeled and shredded
- 2 scallions, thinly sliced
- sprinkle of toasted sesame seeds
- 6 ounces light Asian ginger-sesame salad dressing
- Divide rice between four bowls and arrange tofu, grapes, avocado, beets and carrots on top. Sprinkle with scallions and sesame seeds; serve with dressing.
Nutritional information per serving: 620 calories; 19 g protein; 101 g carbohydrates; 17 g fat (25% calories from fat); 2.5 g saturated fat (4% calories from saturated fat); 450 mg sodium; 11 g fiber.
Roasted Cod with Fennel and Grapes
Prep time: 10 minutes
Cook time: 15 minutes
- 1 pound cod loin, cut into four equal pieces
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon orange zest
- 1/4 teaspoon sea salt, divided
- fresh ground pepper
- 1 tablespoon white wine vinegar
- 1 tablespoon orange juice
- 1 tablespoon minced shallot
- 1/4 teaspoon ground coriander
- 1 teaspoon honey
- 1 tablespoon fresh chopped oregano
- 1 medium fennel bulb, fronds removed, chopped and reserved
- 1 cup red California grapes, halved
- Heat oven to 400° F. Arrange cod pieces in baking dish.
- In small bowl, combine 1 tablespoon olive oil with lemon juice, orange zest, 1/8 teaspoon salt and pepper. Spoon mixture onto cod in equal amounts. Bake 10-12 minutes, or until desired doneness is reached.
- While cod is baking, in small bowl, combine remaining olive oil, remaining salt, pepper, vinegar, orange juice, shallot, coriander, honey and oregano; set aside. Halve and core fennel bulb then thinly slice and place in separate bowl. Add grapes and dressing; toss to combine.
- Serve cod topped with fennel and grape salad. Garnish each serving with 1 tablespoon chopped fennel fronds.
Nutritional information per serving: 200 calories; 19 g protein; 15 g carbohydrates; 8 g fat (36% calories from fat); 1 g saturated fat (4% calories from saturated fat); 45 mg cholesterol; 240 mg sodium; 2 g fiber.
Spaghetti Squash with Pesto and Grapes
Prep time: 15 minutes
Cook time: 45 minutes
- 1 large spaghetti squash
- 1/3 cup extra-virgin olive oil, divided
- 1/2 cup chopped walnuts, divided
- 2 cloves garlic
- 2 cups packed basil leaves
- 1 cup packed arugula
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/3 cup freshly grated Parmesan cheese
- 1/4 teaspoon salt
- freshly ground pepper, to taste
- 1 cup cannellini beans, rinsed and drained
- 1 1/2 cups red California grapes, halved
- Heat oven to 400° F. Cut squash in half lengthwise and remove seeds. Using fork, poke shallow holes in skin of squash then brush with 1 tablespoon oil and place it, cut-side down, in rimmed baking dish. Bake 30-40 minutes, or until tender.
- To make pesto: In food processor, process 1/4 cup walnuts, garlic, basil, arugula, lemon juice and lemon zest until well chopped. Add remaining olive oil, Parmesan, salt and pepper; process until well blended.
- Once squash is done baking, remove from oven. Cool squash 5-10 minutes then, using fork, scrape inside flesh of squash, removing “spaghetti,” and place it in large bowl. Add pesto and beans to cooked squash and toss gently with tongs to combine. Divide equally into six bowls and top each with 1/4 cup grapes and 2 teaspoons chopped walnuts.
Nutritional information per serving: 290 calories; 7 g protein; 24 g carbohydrates; 20 g fat (62% calories from fat); 3 g saturated fat (9% calories from saturated fat); 5 mg cholesterol; 160 mg sodium; 6 g fiber.
(Family Features) Throughout 2018, you can create easy, healthy and delicious family meals by using time-saving recipes.
For example, these “Cook Once, Eat Twice” recipes from CanolaInfo start with pork chops that double as the base for lunch or dinner the following day.
“The more you cook your own meals, the more you can control portion sizes and ingredients,” said Manuel Villacorta, registered dietitian. “Knowing the right oil to use is essential. I like using canola oil to keep the flavors of your dishes intact due to its neutral taste and light texture. Plus, it contains high levels of monounsaturated fat and plant-based omega 3 fat, and is low in saturated fat. I use it regularly in my home kitchen and recommend it to my clients.”
For more time-saving recipes, visit canolainfo.org.
Pork Loin Chops with Sweet Balsamic Mushrooms
- 8 boneless center-cut pork loin chops (4 ounces each), trimmed of fat
- 1/2 teaspoon ground black pepper
- 2 tablespoons canola oil, divided
- 12 ounces sliced portobello mushrooms
- 2 garlic cloves, minced
- 1/2 teaspoon salt, divided
- 2 tablespoons balsamic vinegar
- 2 tablespoons water
- 2 teaspoons Worcestershire sauce
- 1 teaspoon sugar
- 2 tablespoons chopped green onions
- Sprinkle both sides of pork with pepper.
- In large skillet over medium-high heat, heat 1 tablespoon canola oil. Cook pork chops 4 minutes on each side, or until internal temperature reaches 160 F.
- Reserve four pork chops in refrigerator to make Pressed Pepperoncini-Pork Sandwiches.
- In skillet over medium-high heat, heat remaining canola oil; tilt skillet to coat bottom lightly. Cook mushrooms 4-5 minutes, or until tender and juices begin to release, stirring occasionally. Stir in garlic and 1/4 teaspoon salt; cook 15 seconds, stirring constantly. Place over pork chops; cover to keep warm.
- To pan residue, add vinegar, water, Worcestershire sauce, sugar and remaining salt. Bring to boil over medium-high heat and boil 1 1/2-2 minutes, or until reduced to 2 tablespoons, scraping bottom and sides of skillet. Drizzle sauce over pork and mushrooms. Sprinkle with onions.
Pressed Pepperoncini-Pork Sandwiches
- 12 ounces crusty French bread, unsliced
- 4 leftover pork chops from Pork Loin Chops with Sweet Balsamic Mushrooms recipe
- 2/3 cup pepperoncini slices
- 1 plum tomato, chopped
- 1/4 cup finely chopped red onion
- 2 garlic cloves, minced
- 1 1/2 tablespoons canola oil
- 1 1/2 tablespoons cider vinegar
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon dried pepper flakes
- 3 slices ultra-thin sliced Swiss cheese, cut in half
- Hollow out top and bottom halves of bread, leaving 1/2-inch thick shell.
- Place pork on bottom half of bread. In bowl, combine pepperoncini, tomato, onion, garlic, canola oil, vinegar, oregano and pepper flakes. Spoon pepperoncini mixture and any accumulated juices on top of pork and top with cheese.
- Cover with top half of loaf. Press down firmly to flatten sandwich and allow flavors and juices to absorb. Cut filled loaf crosswise into four equal pieces.
Makes: 50 servings
Choose from Juanita’s Foods Traditional Menudo or Hot & Spicy — based on your preference.
- 3 1-gallon cans Juanita’s Foods Menudo
- 2 1-gallon cans Juanita’s Foods Hot & Spicy Menudo
- 10 onions, diced
- 5 cups chopped fresh cilantro
- 12 limes, in wedges
- 2 cups dried oregano
- 2 cups crushed chilies
- Simply heat and serve menudo according to package directions. Set out raw onions, cilantro, lime wedges, oregano, chilies or any of your personal favorites and allow your guests to garnish menudo according to their individual tastes.
Source: Jaunita's Foods