Videos 22 November 2019

Add Flavor to Holiday Festivities

Snacks, small bites and savory treats to feed a crowd

(Family Features) The holiday season brings gatherings, get-togethers and parties of all kinds, meaning dishes that can feed a crowd are all too important for successful entertaining. From appetizers to snacks to desserts, recipes that come together quickly mean more moments with loved ones.

For example, these dairy-fueled recipes from Milk Means More pack plenty of festive flavor for feeding family and friends without keeping you cooped up in the kitchen. Appetizers and snacks such as Holiday Baked Brie, Roasted Garlic-Whipped Feta Crostini and Cheese Buds help hold over hungry guests until the main course is served, while Peppermint Shortbread Cookies make for a perfect way to cap off the night.

Find more recipes for holiday gatherings at milkmeansmore.org.

Watch video to see how to make this recipe!

Peppermint Shortbread Cookies

Recipe courtesy of Rachel Gurk of “Rachel Cooks” on behalf of Milk Means More
Prep time: 15 minutes, plus 30 minutes freeze time
Cook time: 15 minutes
Servings: 40

  • 2-2 1/2             sticks unsalted butter, softened
  • 3/4       cup powdered sugar
  • 1          teaspoon pure vanilla extract
  • 1          teaspoon salt
  • 2 1/3    cups all-purpose flour
  • 3/4       cup peppermint crunch baking chips
  1. In stand mixer fitted with paddle attachment, cream butter, powdered sugar, vanilla and salt until smooth. Gradually add flour and mix on low until combined. Add baking chips and continue mixing on low until fully combined.
  2. On wax paper or parchment paper, form dough into 12-14-inch log and freeze at least 30 minutes, or until firm.
  3. Heat oven to 350° F.
  4. Cut shortbread dough into 1/4-inch slices; bake 13-15 minutes on parchment-lined baking sheets.

Holiday Baked Brie

Recipe courtesy of Lori Yates of “Foxes Love Lemons” on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 14 minutes
Servings: 8

  • 2          tablespoons unsalted butter
  • 8          ounces button mushrooms, sliced
  • kosher salt
  • ground black pepper
  • 1          brie round (8 ounces)
  • 3          tablespoons honey
  • 1/4       cup pomegranate arils
  • 1/4       cup shelled pistachios
  • crackers or toasted bread, for serving
  1. Heat oven to 350° F. In large skillet, heat butter over medium-high heat. Add mushrooms; cook 8-10 minutes, or until deep golden brown, stirring frequently. Season with salt and pepper; remove from heat.
  2. Place brie on parchment-lined rimmed baking pan; drizzle with honey. Transfer to oven and bake 5-7 minutes, or until inside of cheese is softened but outside remains intact.
  3. Transfer brie to serving platter; top with pomegranate arils, pistachios and mushrooms. Serve with crackers or bread.

Cheese Buds

Recipe courtesy of Sheila Johnson of “Eat 2 Gather” on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes, plus 1 hour chill time
Servings: 12

  • 1          cup cake flour or all-purpose flour
  • 1          cup grated extra-sharp white cheddar cheese
  • 1/2       cup unsalted butter, cold and cut into chunks
  • 1          teaspoon coarse sea salt
  • 1/8       teaspoon cayenne pepper
  • 40        pecan halves
  • 1          egg white, whisked with 1 teaspoon cold water
  • smoked paprika
  1. Heat oven to 350° F. Line baking sheet with parchment paper.
  2. Add flour, cheese, butter chunks, salt and cayenne pepper to food processor. Process until ingredients form into ball, about 1 minute.
  3. Remove dough from food processor, wrap with plastic wrap and press into flat round. Place in refrigerator 1 hour.
  4. Dust counter with flour and roll out dough to 1/4-inch thick. Using 1-inch round cookie cutter, cut out rounds and place on parchment paper-lined baking sheets.
  5. Place one pecan on top of each round. Using pastry brush, lightly paint each cracker with egg wash. Sprinkle with smoked paprika.
  6. Bake 12-15 minutes, or until buds just start to brown around bottom edges.
  7. Remove from oven to cooling rack. Store in airtight container up to 1 week or freeze 1 month.

Note: Cheese buds can be made plain without pecans, or pecans can be chopped and sprinkled on after egg wash and smoked paprika.

Roasted Garlic-Whipped Feta Crostini

Recipe courtesy of Liz Della Croce of “The Lemon Bowl” on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 16

  • 1          bulb garlic (about 12 cloves)
  • 4          tablespoons olive oil, divided
  • 1          teaspoon salt, divided
  • 1          teaspoon pepper, divided
  • 32        slices baguette
  • 8          ounces feta cheese
  • 1/2       cup whole milk
  • 2          tablespoons lemon juice
  • 1/2       cup pomegranate seeds
  • 1/4       cup parsley, minced
  1. Heat oven to 400° F.
  2. Slice garlic bulb in half, exposing garlic heads; place in center of large piece of foil. Drizzle each half with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Wrap foil tightly around garlic and roast until caramelized, about 30 minutes.
  3. Place baguette slices on large baking sheet and drizzle with olive oil. Bake on middle rack until golden brown, about 10 minutes; set aside.
  4. Place feta cheese, milk, lemon juice, remaining salt and remaining pepper in high-speed food processor. Once garlic finishes roasting, add garlic cloves to food processor. Pulse until whipped and creamy, adding more milk as needed to reach desired consistency. Adjust seasonings, to taste, if necessary.
  5. To serve, spread each crostini with whipped feta and sprinkle with pomegranate seeds and minced parsley.

Source: United Dairy Industry of Michigan

Beverages 21 November 2019

Sweet, Savvy Ways to Simplify Holiday Cooking

(Family Features) Most holiday feasts call for delicious dishes to please a crowd, but making preparation as simple as possible is as time-honored a tradition as the turkey itself. Simplifying your recipes and the ingredients you’ll need is one of the easiest ways you can take pressure off your own shoulders as the festivities draw near.

For example, this Sweet Tea Turkey Brine calls for just a handful of easy-to-find ingredients like Milo’s Famous Sweet Tea – available nationwide and fresh-brewed without any added preservatives or colors – for a tender centerpiece at your gathering. Follow it up with Sweet Pumpkin Bread for dessert that will truly wow your crowd while cutting down on prep time.

Find more holiday recipes and inspiration at drinkmilos.com.

Sweet Tea Turkey Brine

Prep time: 20 minutes
Cook time: 15 minutes

  • 1          gallon Milo’s Famous Sweet Tea
  • 1          cup kosher salt
  • 3          large sweet onions, quartered
  • 4          lemons, sliced
  • 8          garlic cloves, peeled
  • 5          sprigs rosemary
  • 10        cups ice
  • whole turkey
  1. In large stockpot over medium-high heat, combine sweet tea and kosher salt; stir frequently until salt is dissolved. Add onions, lemons, garlic and rosemary. Remove from heat; let cool to room temperature.
  2. When broth mixture cools, pour into clean 5-gallon bucket. Stir in ice.
  3. Wash and dry turkey. Remove innards. Place turkey, cavity-side up, into brine to fill cavity. Cover and place bucket in refrigerator overnight.
  4. Remove turkey, carefully draining excess brine; pat dry. Discard excess brine.
  5. Cook turkey, as desired, reserving drippings for gravy.

Sweet Pumpkin Bread

Prep time: 15
Cook time: 55-60 minutes
Yield: 1 loaf

  • 1 2/3    cups all-purpose flour
  • 1 1/2    cups sugar
  • 1          teaspoon baking soda
  • 1          teaspoon ground cinnamon
  • 1/2       teaspoon salt
  • 1/2       teaspoon baking powder
  • 1/2       teaspoon ground nutmeg
  • 2          eggs
  • 1          cup canned pumpkin
  • 1/2       cup Milo’s Famous Sweet Tea
  • 1/2       cup pecans or walnuts (optional)
  1. Heat oven to 350° F.
  2. In large bowl, combine flour, sugar, baking soda, cinnamon, salt, baking powder and nutmeg. In small bowl, whisk eggs, pumpkin and sweet tea. Stir wet ingredients into dry ingredients until just moistened. Fold in nuts, if desired.
  3. Pour into greased 9-by-5-inch loaf pan. Bake 55-60 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack.

 

Photo courtesy of Getty Images (pumpkin bread)

Source: Milo’s Sweet Tea

Videos 29 August 2019

Protein-Packed Peanut Butter Breakfast

(Family Features) Recipes that are both nutritious and flavorful can help bring your loved ones together at the family table. Power up your family meals with protein-packed dishes like Peanut Butter Breakfast Bread Pudding with Maple Peanut Sauce.

Find more recipes at Culinary.net.

Watch video to see how to make this recipe!

Peanut Butter Breakfast Bread Pudding with Maple Peanut Sauce

Recipe courtesy of the Georgia Peanut Commission
Prep time: 20 minutes
Cook time: 35-40 minutes
Servings: 4

  • Butter
  • 2/3       cup creamy peanut butter, divided
  • 2          eggs
  • 1/2       cup granulated sugar
  • 2/3       cup milk
  • 1 1/2    teaspoons pure vanilla extract
  • 1/2       teaspoon salt
  • 4          cups cubed brioche or challah bread, cut into 3/4-inch cubes
  • 2/3       cup pure maple syrup
  • 1/3       cup crushed peanuts
  • powdered sugar, for garnish
  1. Heat oven to 350° F. Butter four 4-ounce ramekins.
  2. In bowl, mix 1/3 cup peanut butter, eggs, sugar, milk, vanilla and salt. Toss bread cubes in mixture until thoroughly coated. Divide evenly among prepared dishes. Bake until custard is set in middle and tops are golden, about 35-40 minutes. If tops of bread brown too quickly, cover ramekins loosely with aluminum foil.
  3. In small saucepan over low heat, combine remaining peanut butter and maple syrup until thoroughly warmed.
  4. To serve, drizzle ramekins with maple-peanut sauce and garnish with chopped peanuts and powdered sugar.

Substitution: Whole wheat rolls may be used in place of brioche or challah bread.

Source: Georgia Peanut Commission

Videos 30 July 2019

Mississippi Mud Cake

(Family Features) Delight the chocolate lovers in your family with this easy recipe for a Southern classic like Mississippi Mud Cake. 

Find more sweet recipes at Culinary.net.

Watch video to see how to make this recipe!


Mississippi Mud Cake

  • 1          chocolate cake mix (15 1/4 ounces)
  • 1 1/4    cups water
  • 1/3       cup canola oil
  • 1/3       cup creamy peanut butter
  • 3          eggs
  • 1          cup semisweet chocolate pieces
  • 1          can (16 ounces) chocolate fudge frosting
  • 1          bag (16 ounces) miniature marshmallows
  • 1          cup chopped pecans
  1. Heat oven to 350° F.
  2. Grease 13-by-9-by-2-inch baking pan.
  3. In large bowl, using electric mixer on low speed, combine cake mix, water, oil, peanut butter and eggs. Stir in chocolate pieces. Pour into prepared pan.
  4. Bake 30-35 minutes, or until toothpick inserted in center of cake comes out clean.
  5. Pour marshmallows over top of cake. Return to oven and bake 2-3 minutes, or until marshmallows are somewhat melted.
  6. In microwave-safe bowl, melt fudge frosting in microwave.
  7. Drizzle frosting over melted marshmallows.
  8. Sprinkle pecan pieces over frosting.
  9. Allow cake to cool completely before serving.

Source: Culinary.net

Healthy 03 July 2019

Fuel Your Day the Healthy Way

(Family Features) Between balancing work with family and friends, squeezing in a healthy meal can be hard, and finding time for a workout can be even harder. A busy lifestyle demands quick, portable and convenient foods that let you refuel your body with better health in mind.

When time is tight, it may be tempting to reach for pre-packaged snacks or fast food, but you can make your own grab-and-go snack packs and meals at home in less time than it takes to get through the drive-thru lane.

A cool and refreshing superfood smoothie can give you a much-needed boost when your energy is dragging. Another smart snacking tip: fill sandwich bags with servings of fresh fruits and veggies that you can carry in your purse or gym bag to nibble on when hunger strikes. Options such as watermelon cubes or sticks are a great choice because they are high in fiber and water to help fill you up with nutrients instead of calories.

Also be mindful of how you answer sweet tooth cravings. A naturally sweet treat such as a slice of watermelon is a satisfying alternative to cookies or candy. In fact, working sweet flavors into your regular meals is a way to keep cravings at bay. This salad combines an ancient grain high in protein and nutrients with the sweet crunch of fresh watermelon for a rich taste and texture.

Find more tips and recipes to fuel your day at watermelon.org.

Ancient Grain Salad with Watermelon

Servings: 6

  • 3      tablespoons extra-virgin olive oil
  • 4      tablespoons maple syrup
  • 3      tablespoons lemon juice
  • 2      teaspoons lemon zest
  • salt, to taste
  • 3      cups warm, cooked kamut grain (about 1 1/2 cups dry)
  • 1/2     cup coarsely chopped pecans
  • 1/3   cup diced green onions, plus 1 tablespoon
  • 1/3   cup thin-sliced celery
  • 1      cup corn
  • 2      cups chopped watermelon
  1. In small bowl, blend oil, maple syrup, lemon juice, lemon zest and salt. Add kamut and pecans. Stir thoroughly and let sit until cooled.
  2. In tall glass bowl, assemble salad by placing one-third of the kamut mixture on bottom, topped by half each of the onions and celery, corn and watermelon. Repeat. Add remaining kamut on top and sprinkle with remaining diced green onion. Present as layered salad and toss just before serving.

Nutritional information per serving: 247 calories; 13.2 g fat; 1.6 g saturated fat; 3.7 g protein; 28.4 g carbohydrates; 15 g sugar; 30 mg calcium; 1.2 mg iron; 291 mg potassium; 13 mg sodium; 3.7 g fiber.

Rosy Red Superfood Smoothie 

Servings: 3 (1 cup each)

  • 2       cups cubed watermelon
  • 1       cup fresh or frozen raspberries
  • 1       cup raspberry kefir
  • 2       tablespoons orange juice concentrate
  • 2       tablespoons hemp seeds
  • 2       tablespoons agave syrup
  • ice (optional)
  1. Place all ingredients in blender and blend until smooth.

Nutritional information per serving: 201 calories; 4.4 g fat; 2 g saturated fat; 6 g protein; 34 g carbohydrates; 29 g sugar; 3 mg cholesterol; 189 mg calcium; 1.6 mg iron; 438 mg potassium; 23.5 mg sodium; 4.8 g fiber.

Source: National Watermelon Promotion Board

Videos 02 April 2019

How to Make Cinnamon-Pecan Streusel Coffee Cake

(Family Features) This cake delivers a mild sweetness and crunchy topping that can delight nearly any guest.  Serve it warm with a side of ice cream or a light dusting of powdered sugar.

Find more dessert recipes at culinary.net.

Watch video to see how to make this delicious recipe!

Cinnamon-Pecan Streusel Coffee Cake

Nonstick cooking spray

Topping:

  • 3/4         cup old fashioned rolled oats
  • 1/3         cup flour
  • 1/3         cup light brown sugar, firmly packed
  • 1/4         cup pecans, chopped
  • 1/2         teaspoon ground cinnamon
  • 1/4         teaspoon salt
  • 5             tablespoons butter, softened

Cake:

  • 1-1/2     cups flour
  • 3/4         teaspoon baking powder
  • 1/2         teaspoon salt
  • 1/4         teaspoon baking soda
  • 8             ounces cream cheese
  • 3             tablespoons butter, softened
  • 1/2         cup sugar
  • 1             whole egg
  • 1             egg yolk
  • 5             tablespoons milk
  • 2             teaspoons vanilla extract
  1. Heat oven 350°F.
  2. Spray 9-inch round baking pan with nonstick cooking spray.
  3. To make topping: In medium bowl, combine oats, flour, brown sugar, pecans, cinnamon and salt.
  4. Using pastry blender, cut butter into mixture until blended.
  5. To make cake: In small bowl, combine flour, baking powder, salt and baking soda.
  6. In large bowl, mix cream cheese, butter and sugar. Beat mixture until smooth.
  7. Add egg and egg yolk, milk and vanilla extract. Beat mixture until smooth.
  8. Combine flour mixture with cream cheese mixture. Spread mixture in pan. Sprinkle topping over batter.
  9. Bake 35-40 minutes. Serve warm with ice cream or dust with powdered sugar.

Recipe adapted from Wilton.

Source: Culinary.net

Holiday 01 November 2018

Go Beyond Pecan Pie this Holiday Season

(Family Features) When deciding which dishes to serve this year at holiday gatherings, consider going beyond traditional recipes and use beloved seasonal ingredients in new ways.

For example, while pecan pie is top of mind for many dessert-makers, it’s also a perfect time to make new dishes with an ingredient like pecans, also known as The Original Supernut. Naturally sweet and nutritious, the pecan lends itself to nearly endless holiday menu inspiration.

It hasn’t been an easy year for the pecan industry, but you can support American pecan growers and #PledgePecans – that’s a promise to add one more pecan-friendly recipe beyond the pie to your table this holiday.

To pledge, visit Americanpecan.com/PledgePecans and click on seasonal recipes or watch the Pecan-A-Thon, an entertainment variety show spotlighting the growers behind the Supernut and showcasing ways pecans can be enjoyed this holiday season.

Pecan-Crusted Prime Rib with Horseradish Cream Sauce

Horseradish Cream Sauce (optional):

  • 1          cup low-fat sour cream
  • 1/4       cup horseradish, grated
  • 1          tablespoon Dijon mustard
  • 1/2       lemon, juice and zest only
  • 2          tablespoons fresh chives, finely sliced
  • kosher salt, to taste
  • fresh black pepper, to taste
  • 1          boneless prime rib roast (8-10 pounds)
  • 1          tablespoon, plus 1/4 teaspoon, kosher salt
  • 2          teaspoons fresh black pepper, plus additional for pecan topping
  • 1          cup raw pecan pieces
  • 3          tablespoons fresh rosemary, chopped
  • 3          tablespoons fresh thyme, chopped
  • 1/2       cup panko breadcrumbs
  • 2          tablespoons unsalted butter
  • 8          garlic cloves, divided
  • 2          tablespoons Dijon mustard, divided
  1. To make Horseradish Cream Sauce: In small bowl, combine sour cream, horseradish, mustard, lemon juice and zest, and fresh chives; add salt and pepper, to taste. Sauce can be prepared 1 day ahead of time and refrigerated.
  2. Season prime rib with 1 tablespoon salt and pepper; let sit at room temperature 1 hour.
  3. To make pecan topping: Heat oven to 325° F. In food processor, process pecans, rosemary, thyme, breadcrumbs, butter, 2 cloves garlic, 1 tablespoon mustard, remaining salt and pepper until combined. Set aside.
  4. Cut small slits in fatty side of prime rib; stuff with remaining garlic. Rub remaining mustard over top of prime rib and apply pecan topping, making sure to press firm.
  5. Transfer prime rib to roasting pan. Place rib roast in lower-third of oven, insert digital probe thermometer in middle and loosely cover top of prime rib with foil so pecans don’t burn. Cook 1 1/2 hours, remove foil and continue cooking until internal temperature reaches 120° F.
  6. Allow prime rib to rest covered 30 minutes so juices can redistribute. Serve with Horseradish Cream Sauce, if desired.

Pecan Apple Stuffing

  • Nonstick cooking spray
  • 1          pound mild Italian sausage
  • 1          tablespoon olive oil or pecan oil
  • 1          yellow onion, diced
  • 3          celery stalks, chopped
  • 3          garlic cloves, minced
  • 12        ounces herb-seasoned cubed stuffing
  • 2          cups tart apples, chopped
  • 1 1/2    cups pecan halves
  • 1          cup chicken broth, plus additional (optional)
  • 1 1/2    teaspoons salt
  • 1/2       teaspoon black pepper
  1. Heat oven to 350° F. Grease large casserole dish or 9-by-13-inch pan with nonstick spray. Set aside.
  2. In large skillet, brown sausage, breaking into crumbles. Drain on paper towels. Discard excess grease.
  3. In same pan over medium heat, add olive oil. Saute onions, celery and garlic 2-3 minutes, or until starting to soften and fragrant.
  4. In large bowl, mix sausage, onion mixture, stuffing cubes, apples and pecans.
  5. Add broth and stir to combine. If stuffing mixture remains dry, add additional broth as desired. Season with salt and pepper; stir to combine.
  6. Transfer stuffing to prepared baking dish. Cover with foil and bake 30 minutes. Remove foil and bake 15 minutes.

Source: American Pecan Council

Appetizers & Sides 01 November 2018

Appetizers for Easy Entertaining

(Family Features) When it comes time to entertain family and friends, it’s important to have a few simple, warm appetizers and small plates at the ready. Plan your menu with recipes that can be prepped ahead of time and popped in the oven when guests arrive. It can make hosting easier and more enjoyable.

A versatile ingredient that can enhance your favorite sweet and savory recipes, Musselman’s Apple Butter is more than just a spread. It’s made the old-fashioned way for perfect texture and a rich apple-cinnamon flavor, giving parties and get-togethers a unique taste in recipes like these Apple Brie Bites and Apple Butter Bacon-Wrapped Shrimp.

Find more appetizers ideal for entertaining at musselmans.com.

Apple Butter Bacon-Wrapped Shrimp

Servings: 10

  • 3/4       cup Musselman’s Apple Butter
  • 1/2       cup maple syrup
  • 1/2       teaspoon red pepper flakes
  • 1/2       teaspoon salt
  • 1/2       teaspoon smoked paprika
  • 10        pieces bacon
  • 10        extra-large shrimp, cleaned and deveined
  • chopped cilantro, for garnish (optional)
  1. Heat oven to 400° F. Line rimmed baking sheet with parchment paper.
  2. In medium-sized skillet over medium heat, add apple butter, maple syrup, red pepper flakes, salt and paprika. Whisk until mixture is thick and cooked down by half, about 10 minutes. Set aside.
  3. In large skillet over medium heat, add bacon slices and cook until browned but still flexible.  Remove from pan and drain on paper towel-lined plate.
  4. Wrap one bacon slice around each shrimp, secure with toothpick and place onto prepared baking sheet.
  5. Once all shrimp have been wrapped, baste tops with apple butter mixture.
  6. Bake 5 minutes then flip and baste other side of shrimp. Bake another 5 minutes. Continue to flip and baste shrimp (2 minutes each time) until shrimp is fully cooked. Do not overcook as glaze can burn. Sprinkle with cilantro, if desired.

Apple Brie Bites

Servings: 24

  • 1          sheet puff pastry, thawed
  • 5          ounces Brie cheese
  • 1/2       cup Musselman's Apple Butter
  • 1/4       cup pecans, chopped
  1. Heat oven to 400° F. Grease mini muffin pan.
  2. Press seams of puff pastry sheet together. Cut sheet into quarters then each quarter into six pieces. 
  3. Use rolling pin to flatten each piece of pastry into square shape. Place one square into each muffin cup.
  4. Put 1/2 teaspoon brie, 1 teaspoon apple butter and 1/2 teaspoon chopped pecans into each muffin cup.
  5. Bake 13-15 minutes until golden brown. Serve warm.

Source:

Breakfast & Brunch 19 February 2019

Rise and Shine

(Family Features) Eating a high-protein breakfast can help provide energy and focus to keep your day on track. While many experts now recommend 25-30 grams of protein at each meal, the average breakfast plate only contains 13 grams. One way to help close the gap is to add an 8-ounce glass of milk to your meal. Whether organic, flavored or white, each variety provides nine essential nutrients, including 8 grams of high-quality protein per 8 ounces to help start the day on the right foot.

Get ahead of the game and prep breakfast the night before so you have something delicious and satisfying to look forward to each morning. Now is the perfect time to update your routine with these powerhouse breakfast ideas. These recipes are all made and paired with milk, helping you get protein and nutrients you need to fuel your day.

Once you try these delicious recipes, you’ll never go back to your old, lackluster options again. For additional breakfast inspiration, visit milklife.com.

  1. Amaranth Porridge with Pears, Crunchy Pecans and Yogurt

    Brighten your morning with the fragrant scent of pears and pecans, the perfect combination of flavors in this amazing recipe. Pair with an 8-ounce glass of milk and you’ll have energy and inspiration to tackle the rest of your day.

  1. Chai Quinoa Protein Breakfast Bowl

    Treat yourself to this protein-packed breakfast bowl with a sweet spin. This recipe will make even the most ordinary morning feel special.  

  1. Protein Power Huevos Rancheros

    Switch up your usual morning eggs with this Southwest-inspired savory breakfast recipe. It’s simple to add some spice to scrambled eggs, and this is the perfect recipe to bring on that zing.

  1. Blueberry Quinoa Pancakes

    These will make you feel anything but blue. Add flare to traditional pancakes by cooking them with quinoa and topping with blueberries. This recipe packs a protein punch to get your day moving in the right direction.

  1. Blackberry-Hazelnut Power Bowl

    Warm fall flavors like hazelnut and nutmeg complement the blackberries and bananas in this delicious power bowl. It’s perfect for weekend mornings when you want to slow down and savor the day.  

Source: MilkPEP

Meal Ideas 11 February 2019

Pair Pecans with Seasonal Produce for Nutritious Dishes

(Family Features) With summer comes the opening of farmers markets bursting with fresh produce ripe for the taking. Pair your fresh-picked bounty with wholesome pecans for power-packed seasonal recipes from salads and snacks to side dishes and main courses.

American Pecans are The Original Supernut; a naturally sweet superfood that’s nutritious, versatile and local as it’s the only major tree nut native to America. Pecans are also among the highest in “good” monounsaturated fats and contain plant protein, fiber, flavonoids and essential minerals, including copper, manganese and zinc, so you can feel good when adding them to your next meal or snack.

After a morning at the farmers market, cook up a nourishing spread for breakfast or lunch. For a quick, mess-free brunch, try Sheet Pan Eggs with Pecan Breakfast “Sausage.” Substitute flavored ground pecans for your sausage and add fresh greens for a quick, good-for-you option with plant-based protein.

For a simple yet sweet take on dessert, try Mini Pecan Lemon Berry Tarts with a three-ingredient, pecan-based crumb as the base, topped with a light filling and fresh berries. 

To find additional seasonal recipes, nutrition information and cooking tips, and to learn more about America’s native nut, visit AmericanPecan.com.

Mini Pecan Lemon Berry Tarts

Mini Pecan Crusts:

  • 2          cups pecan pieces or halves
  • 1/4       cup butter, melted
  • 2          tablespoons sugar
  • 24        Mini Pecan Crusts
  • 1/2       cup lemon curd
  • 1/2       cup blueberries or raspberries
  • powdered sugar, for dusting (optional)
  1. To make Mini Pecan Crusts: Heat oven to 350° F. Line mini muffin tin with paper liners.
  2. In food processor, blend pecans, butter and sugar until mixture forms coarse dough.
  3. Scoop about 2 teaspoons pecan mixture into each muffin tin. Use back of wooden spoon or fingers to press mixture evenly along bottom and up sides of each muffin cup.
  4. Bake 12 minutes, or until crusts are golden brown. Allow crusts to cool completely before removing from pan.
  5. Spoon 1 teaspoon lemon curd into each Mini Pecan Crust. Top each with one raspberry or three small blueberries. Dust with powdered sugar, if desired.

Sheet Pan Eggs with Pecan Breakfast “Sausage”

Pecan Breakfast Sausage:

  • 1          teaspoon extra-virgin olive oil
  • 1/2       medium onion, diced (about 1/2 cup)
  • 1          tablespoon coconut aminos
  • 1          teaspoon sage
  • 1          teaspoon thyme
  • 1/4       teaspoon nutmeg
  • 1/4       teaspoon garlic powder
  • 1/4       teaspoon black pepper
  • 1/8       teaspoon cayenne pepper
  • 1          cup raw pecan halves

Sheet Pan Eggs:

  • 12        eggs, beaten
  • 3/4       cup fat-free or low-fat milk
  • 1 1/4    teaspoons salt
  • 1/2       teaspoon pepper
  • 1          cup fresh spinach, chopped
  • nonstick cooking spray
  1. Heat oven to 325° F.
  2. To make Pecan Breakfast “Sausage”: In pan over medium heat, add olive oil, onion, coconut aminos, sage, thyme, nutmeg, garlic powder, black pepper and cayenne pepper. Cook about 4 minutes until onion is translucent.
  3. In food processor, pulse onion mixture and pecans until consistency of ground beef is reached, about 8-10 pulses.
  4. To make Sheet Pan Eggs: In large bowl, whisk eggs, milk, salt and pepper until combined.
  5. Add pecan “sausage” and spinach to eggs and stir. Lightly spray nonstick 12-by-17-inch sheet pan with cooking spray. Pour egg mixture onto prepared pan. Bake 18-20 minutes, or until eggs are fully cooked.

Source: American Pecan Council

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