Beverages 22 July 2019

5 Easy Summer Recipes for Kids to Enjoy

Save time by creating quick recipes made with nutritious, fresh milk 

(Family Features) Summer is busy, so a helping of no-cook options, especially those you can make in advance, are welcomed by many home chefs. When you shop online for groceries and include fresh, cold milk in your basket, you can make every second of summer count.

When you mix summer favorites with real dairy milk, you serve nutrients your kids need with the flavors they love. Try these five flavorful recipes that feature fresh milk so you can “breakfast and chill” with your kids this summer.

For more summer recipe inspiration, visit milklife.com. Next time you shop on Amazon Fresh or Instacart, be sure to add fresh, cold milk to your cart.

Creamy Green Goddess Smoothie Drink your vegetables with this take on your favorite salad that kids love, too. The goodness of this Green Goddess Smoothie starts with fresh milk mixed with avocado, spinach, banana and pineapple.

Acai Bowl You’ll say “ahh” to acai when you blend a batch of this antioxidant-rich Brazilian berry with ice-cold, fresh milk and top your bowl with coconut, granola and fresh fruit.

Creamy Vanilla Berry Ice Pops   These Creamy Vanilla Berry Ice Pops are perfect for breakfast or as a snack. This recipe includes farm-fresh milk and in-season berries, so this homemade option is a more nutritious option than store-bought ice pops. 

Berry Berry Smoothie There’s a reason not to mess with the classics – almost everyone loves them. For an easy and delicious summertime smoothie, simply mix ice-cold milk with fresh berries, honey and vanilla. This chilled combination can satisfy even the pickiest palates.

Super Food Smoothie Fresh ingredients, including cold milk, make this smoothie super tasty, super fast and super easy. Blend blueberries and bananas with your pantry staples, including honey and vanilla extract, for a tall, frosty glass of delicious.

Source: MilkPEP

Videos 12 June 2019

Grilled Pineapple with Lime Dip

(Family Features) The grill isn’t just for hamburgers and hot dogs. Try a different way to eat pineapple this summer by grilling it and pairing with a lime dip for a tasty delight.

Find more recipes for summer at Culinary.net.

Watch video to learn how to make this recipe!

Grilled Pineapple with Lime Dip

  • 1          pineapple
  • 1/4       cup brown sugar
  • 2          tablespoons lime juice
  • 3          tablespoons honey

Lime Dip:

  • 8          ounces cream cheese, softened
  • 1/2       cup plain yogurt
  • 3          tablespoons honey
  • 2          tablespoons brown sugar
  • 2          tablespoons lime juice
  • 2          teaspoons lime zest
  1. Peel pineapple; cut into wedges.
  2. In resealable plastic bag, combine brown sugar, lime juice and honey. Add pineapple wedges, seal bag and turn to coat. Refrigerate 1 hour.
  3. To make Lime Dip: In small bowl, beat cream cheese until smooth. Beat in yogurt, honey, brown sugar, lime juice and lime zest. Cover and refrigerate.
  4. Heat grill to medium heat.
  5. Remove pineapple wedges from plastic bag; discard marinade. Grill pineapple wedges, covered, 3-4 minutes on each side, or until golden brown.
  6. Serve with Lime Dip.

Source: Culinary.net

Grilling-Tailgating 21 March 2019

Go Bananas

Easy ways to grill up something surprisingly good

(Family Features) Bananas aren't just for breakfast or lunch anymore. By grilling this popular fruit, you can add a whole new flavor dimension to a dinnertime recipe and turn a basic dessert into something wow.

Adding bananas to your summer grilling routine is a fun way to eat fruit. You can grill them in their peels while the BBQ coals are still hot or add peeled slices to a tasty kabob - it's that simple. From kid-friendly desserts to grown-up dishes with a tropical twist, make it easy on yourself and go bananas on the grill.

For more Dole Banana recipes and serving suggestions, go to www.dole.com/en/products/bananas. To share banana recipes anytime, go to www.facebook.com/DOLEbananas.

Did You Know?

  • With no fat, cholesterol or sodium, vitamin-packed bananas are a guilt-free summertime treat.
  • Banana peels are great for polishing shoes. Use (the inside of) an empty peel on your leather shoes as you would shoe polish and then buff off with a soft cloth. The banana's oils soak into the leather and, like most commercial shoe polishes, contains potassium.
  • As bananas ripen, the starch in the fruit turns to sugar. Therefore, the riper the banana, the sweeter it will taste.
  • Ten or more bananas growing together are called "hands" and a single banana is called a "finger." Four to six bananas sold in the store are called a "cluster."

How to Store Bananas

  • Remove bananas from plastic produce bag and store at room temperature. The warmer it is, the faster the bananas will ripen.
  • To slow ripening, refrigerate (peel will turn black but the fruit inside will be fresh and ripe). Bananas can be frozen once the banana is peeled and stored in a freezer bag until ready to use (use a bit of fresh lemon juice to reduce browning).
  • If bananas are too green, place them in a brown paper bag, in a warm dry area (but not in direct sunlight) for a day or two to encourage ripening. If there is still not enough yellow appearing on the peel, place a ripe apple in the bag with the bananas.

Island Kabobs with Tropical Fruit Salsa

Preparation : 10 minutes
Grill Time: 10 minutes
Makes: 4 servings

  • 2 ripe, firm Dole® Bananas, peeled, each cut into 6 pieces, plus 1 ripe Dole Banana, peeled and diced
  • 12 chunks Dole Tropical Gold Pineapple
  • 16 extra large or jumbo shrimp, shelled and deveined
  • 1 green or red bell pepper, cut into 8 pieces
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground allspice
  • 1 mango, peeled and diced
  • 1 tablespoon chopped mint
  • 1 Dole Green Onion, minced
  • 2 to 3 teaspoons minced jalapeño pepper
  1. Thread banana pieces, pineapple, shrimp and bell pepper pieces equally onto skewers.
  2. Whisk together lime juice, oil and allspice in small bowl. Brush 2 tablespoons over kabobs.
  3. Combine remaining marinade with diced banana, mango, mint, green onion and jalapeño pepper; place in a serving dish.
  4. Grill kabobs over medium high heat 8 to 10 minutes, turning once or until the shrimp are opaque. Arrange the kabobs on top of the salsa.

Teriyaki Pork Chops with Grilled Bananas

Preparation : 20 minutes
Grill Time: 20 minutes
Makes: 3 to 4 servings

  • 1/4 cup dry sherry
  • 2 tablespoons soy sauce
  • 1 tablespoon packed brown sugar
  • 1 tablespoon vegetable oil
  • 1 pound boneless pork chops (3 to 4)
  • 2 large firm Dole Bananas, peeled
  • 1/2 teaspoon cornstarch
  • 2 cups hot cooked rice
  • 2 tablespoons sliced Dole Green Onion
  • 1 tablespoon toasted sesame seed
  1. Combine sherry, soy sauce, brown sugar and oil in small bowl. Remove 2 tablespoons sherry mixture and brush on pork chops and bananas.
  2. Grill pork 8 to 10 minutes on each side until cooked through. Grill bananas 2 to 3 minutes on each side until heated through. Cut each into 1-inch pieces.
  3. Combine remaining sherry mixture and cornstarch in small saucepan; cook, stirring until thickened.
  4. Arrange pork and bananas over rice on serving plate; drizzle with sauce. Sprinkle with green onion and sesame seed.

Grilled Bananas

No prep needed.
Grill Time: 10 minutes
Makes: 4 servings

  • 4 Dole Bananas, unpeeled
  • Assorted favorite dessert toppings
  1. Place unpeeled bananas on grill over medium high heat.
  2. Grill 4 to 5 minutes on each side until peels blacken and soften. Insides will be custard-like.
  3. Serve warm or chilled with your favorite toppings such as fresh fruit, chopped nuts, miniature marshmallows, chocolate bits, caramel or frozen yogurt.

Grilled Caribbean Fruit Salsa

Preparation: 10 minutes
Grill Time: 8 minutes
Makes: 4 servings

  • 1/2 fresh Dole Tropical Gold Pineapple, peeled and sliced vertically
  • 1 large, ripe firm Dole Banana, slice in half vertically
  • 1 mango, skinned, peeled and sliced in half vertically
  • 1/4 cup olive oil
  • 1 tablespoon fresh lime juice
  • 1/4 cup red onion, minced
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 2 kiwi, diced
  1. Combine pineapple, banana and mango slices with the olive oil and lime juice.
  2. Brush to coat the fruit. Place fruit on grill.
  3. Grill fruit 4 to 5 minutes each side, remove and cool slightly.
  4. Roughly chop the grilled fruit, reserving juices.
  5. Combine fruit and reserved juices with the red onion, red pepper flakes and kiwi.
  6. Serve warm or room temperature. Great with grilled chicken or fish.

Source: Dole

Meal Ideas 01 July 2018

Simple Summer Solutions

(Family Features) Summertime entertaining should be easy and fun. And it can be - with some simple solutions and fresh recipes.

Start with Simple Recipes

  • For this tropical dessert pizza, make the cookie crust the day before. Mix the filling and store it in an airtight plastic container, then cut up fruit and store in individual resealable plastic bags. Be creative and substitute your family's favorite fruits. Kids will have fun arranging the sliced fruit on this yummy dessert pizza!
  • Three ingredients plus three minutes equals one tasty marinade. Let the kids help pour the ingredients into a resealable plastic bag to flavor juicy pork tenderloins with a subtly sweet, spicy marinade.
  • The combination of crisp watermelon, juicy tomatoes and fresh basil with balsamic vinegar creates a fantastic and refreshing light salad. Just cut up ingredients and store in separate plastic containers, then toss together right before the party to keep the flavors fresh.

Simply Entertaining

  • For picnics on damp ground, placing an inexpensive plastic tablecloth under a blanket helps keep dampness from reaching picnickers - and keeps your blanket cleaner, too.
  • Wash, chop, measure and prepare your ingredients 1 to 2 days before an event or party. They can be stored in resealable plastic bags or airtight containers in the refrigerator to make putting together recipes much easier the day of the party.
  • Save plastic grocery bags to send guests home with leftovers. Placing an empty plastic grocery bag in a picnic basket is also a great solution for collecting trash after a picnic in the park - it doesn't take up much room and will act as a waterproof barrier to prevent spills.
  • Create a dipping station for barbeque and grill sauces using reusable plastic storage containers with lids. Guests can spoon sauces onto their plates; when the party is over, simply place the lids back on the sauces and store in the refrigerator. They come in all different shapes and sizes and even fun colors.
  • Use resealable plastic bags for marinades. Put meat in the bags with marinade and refrigerate overnight. It helps save space in the refrigerator and clean up is easy. This also works for coating and breading.

For more tips on ways to make summer entertaining a breeze, visit www.PlasticsMakeitPossible.com.

Tropical Fruit Dessert Pizza

Makes 12 servings

  • 1 18-ounce roll refrigerated ready-to-slice sugar cookie dough
  • 1/3 cup sugar
  • 1 8-ounce package fat-free cream cheese
  • 1 teaspoon coconut extract
  • 1 1/2 teaspoons grated orange rind
  • 1 cup fat-free frozen whipped topping, thawed
  • 1 26-ounce jar mango slices, drained, or 2 fresh mangoes, sliced
  • 1 16-ounce can pineapple slices, drained, or 1 fresh pineapple, sliced
  • 1 11-ounce can mandarin orange segments, drained
  • 1/2 cup apricot preserves
  • 2 tablespoons orange liqueur or orange juice
  • 2 tablespoons coconut, toasted, optional
  1. Preheat oven 350°F.
  2. Press cookie dough into a 12 to 14-inch pizza pan coated with nonstick cooking spray. Bake 12 minutes, cool completely.
  3. In medium mixing bowl, blend together sugar, cream cheese, coconut extract until well mixed. Stir in orange rind and whipped topping, mixing until smooth. Spread cream cheese mixture on top of cooled crust.
  4. Arrange mango slices around edge of iced pizza. Then, arrange pineapple slices around edge. Next, arrange mandarin orange slices in another ring to fill center of pizza.
  5. In small saucepan or in microwave, heat apricot preserves and orange liqueur just until melted. Spoon glaze over fruit. Sprinkle with toasted coconut, if desired. Refrigerate until serving.

Terrific Tidbit: Go ahead and grate more orange rind than you'll need for the recipe - you can grate a whole orange or lemon and freeze the rind in a plastic freezer bag until needed.

Watermelon and Tomato Salad

Makes 10 (1/2-cup) servings

  • 4 cups scooped out watermelon balls or chunks
  • 1/2 cup chopped red onion
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons fresh chopped basil
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • Salt to taste
  • 1/3 cup crumbled reduced fat feta cheese, optional
  1. In bowl, combine watermelon, onion, tomatoes and basil. Whisk together oil and vinegar and toss with salad. Season to taste. Refrigerate until serving.

3-Ingredient Marinade for Pork Tenderloin

Makes 6 to 8 servings

  • 2 1-pound pork tenderloins, trimmed of excess fat
  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup roasted garlic seasoned rice vinegar
  • 2 tablespoons honey
  1. Preheat oven 350°F.
  2. In bowl, combine all ingredients except tenderloins. Place meat in dish or large resealable plastic bag, pour marinade over meat. If time permits, refrigerate overnight, turning meat several times.
  3. Bake 40 to 45 minutes or until meat thermometer inserted into the thickest portion of the tenderloin registers 160°F. Slice tenderloin, serve.

Quick Tip: Tenderloins come two to a package. If one will be enough for you to serve, halve recipe, freeze other tenderloin in freezable plastic bag.

Source: American Chemistry Council

Kids 03 September 2018

Back-to-School Seafood Favorites

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

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

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

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

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

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

Hearty Salmon Skewers over Brown Rice

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

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

Source: Seafood Nutrition Partnership

Grilling-Tailgating 01 July 2018

Be the Hero of Your Grill This Summer

(Family Features) Nothing brings people together like a barbecue. There seems to be something about being outdoors and the sizzle of fresh food on the grill that makes you want to gather with family and friends.

This summer, you can be the hero of your grill with a few simple tips and tricks:

  • A great meal starts with great meat. Make sure to use versatile, high-quality and tender cuts like Smithfield Fresh Pork ribs, chops and tenderloins.
  • Cut down on time, not flavor. Look for pre-seasoned meats such as pork chops, or slice, dice or cube larger cuts like boneless loin to shorten cook time and increase flavor.
  • Grill like a pro. Use direct heat for burgers and chops, and indirect heat for larger cuts like ribs.

Find more summer grilling tips and pitmaster-perfected recipes at SmithfieldGetGrilling.com.

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St. Louis Style Pork Spare Ribs with Coffee Cocoa Dry Rub

Recipe courtesy of pitmaster Chris Lilly
Prep time: 10 minutes
Cook time: 3 1/2 hours
Servings: 4-6

  • 7          teaspoons salt
  • 2          tablespoons dark brown sugar
  • 4          teaspoons chili powder
  • 1          tablespoon ground coffee
  • 2 1/2    teaspoons unsweetened dark cocoa powder
  • 2          teaspoons black pepper
  • 1          teaspoon garlic powder
  • 1          teaspoon onion powder
  • 3/4       teaspoon ancho chile pepper
  • 1/8       teaspoon coriander
  • 1/8       teaspoon turmeric
  • 2          racks Smithfield St. Louis Style Pork Spareribs, membrane removed
  1. Build charcoal fire for indirect cooking by situating coals on one side of grill, leaving other side empty. Heat grill to 250° F.
  2. To make dry rub: In small bowl, combine salt, brown sugar, chili powder, coffee, cocoa, black pepper, garlic powder, onion powder, ancho chile pepper, coriander and turmeric.
  3. Generously apply dry rub onto front and back of pork ribs. Gently pat to ensure rub adheres.
  4. Put ribs meat-side up over indirect heat, away from coals, close lid and cook until ribs are tender, about 3 1/2 hours.
  5. Remove ribs from grill and let rest, uncovered, 5 minutes. Slice ribs between bones and serve.

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Pineapple Pork Kebabs

Recipe courtesy of pitmaster Sterling Ball
Prep time: 10 minutes
Cook time: 1 hour
Servings: 3-4

  • 1/2       Smithfield Prime Boneless Fresh Pork Loin
  • 1          sweet onion, cut into 1-1 1/2-inch square pieces
  • 1          red bell pepper, cut into 1-1 1/2-inch square pieces
  • 2          cups pineapple chunks
  • 3-4       tablespoons barbecue rub
  • 2 1/2    cups teriyaki marinade
  • 3-4       flexible skewers
  1. Heat grill or smoker to 250° F. Cut pork loin into 2-inch cubes.
  2. Season pork loin, sweet onion, red bell pepper and pineapple chunks with rub.
  3. Thread pork loin, onion, pepper and pineapple on skewer; repeat until length of skewer is almost full. Repeat with additional skewers.
  4. Put assembled kebabs in large re-sealable bag and add teriyaki marinade. Carefully remove air from marinade bag and refrigerate 20 minutes.
  5. Remove kebabs from marinade bag and place on grill over indirect heat; cook 12-14 minutes, remove and set aside.
  6. Increase grill temperature to 400° F. Sear kebabs at high heat, until caramelized. Using meat thermometer, check pork loin cubes for doneness; remove from heat once pork reaches internal temperature of 145° F.

Source: Smithfield

Meal Ideas 01 July 2018

Must-Have Recipes for Your Summer Soirees

(Family Features) Summer is all about enjoying the warm weather with family and friends, but even with the longer summer days, the season can feel short for many. That’s why it’s important to make the most of summer by maximizing your fun in the sun with some of the best memories being made while entertaining al fresco.

For a fun-filled, yet relaxing summer, it’s important to keep the essentials on-hand for easy entertaining. From bright decor to refreshing drinks and fresh ingredients, party prep ensures you save time and money, and are always ready to wine and dine your guests.

No matter the occasion, a store like ALDI can be your guide to summer entertaining with everything you need to celebrate the season, including high-quality and affordable ingredients for this summer’s must-have recipes.

A fresh and easy recipe to try this summer is Grilled Chicken and Pineapple Skewers with Lemon-Cucumber Salsa. This entree pairs perfectly with a crisp, fruit-forward wine like Exquisite Collection Sauvignon Blanc or Trestoria Rosé from ALDI. When there’s a crowd to serve, consider mixing up a pitcher of Citrus Ginger Rosé Punch.

Find more seasonal recipe ideas to celebrate summer at ALDI.us.
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Grilled Chicken and Pineapple Skewers with Lemon-Cucumber Salsa

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4 

  • 8          skewers
  • 1          pineapple
  • 2          tablespoons Carlini Vegetable Oil
  • 1/2       teaspoon Stonemill Iodized Salt
  • 1          teaspoon Stonemill Ground Black Pepper
  • 1 3/4    pounds Never Any! Fresh Boneless Skinless Chicken Breasts, diced into 1-inch pieces

Lemon-Cucumber Salsa:

  • 1          lemon, supremed
  • 1          cucumber, diced
  • 1/2       red onion, diced
  • 1          tablespoon SimplyNature Organic Wildflower Honey
  • 1          teaspoon Stonemill Ground Black Pepper
  1. Soak wooden skewers for 15 minutes prior to grilling.
  2. Heat grill to medium-high heat.
  3. Remove rind from pineapple and dice into 1-inch pieces.
  4. In small bowl, combine oil, salt and pepper. Add chicken and pineapple; toss to coat.
  5. Alternating chicken and pineapple, pierce onto skewers.
  6. Grill skewers 8 minutes each side, or until chicken is cooked thoroughly.
  7. To make Lemon-Cucumber Salsa: In medium bowl, combine lemon, cucumber, onion, honey and pepper.
  8. Serve lemon-cucumber salsa over cooked chicken skewers.

Tip: Supreme citrus fruit by cutting off top and bottom of fruit then cut away peel and pith, leaving no white on outside of fruit. Slice each segment into wedges by cutting toward center of fruit along membrane.
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Citrus Ginger Rosé Punch

Recipe courtesy of Chef Leigh An, ALDI Test Kitchen

  • 1/2       cup minced ginger
  • 1          cup Baker’s Corner Granulated Sugar
  • 1          cup water
  • 2          bottles (750 milliliters each) Trestoria Rosé, chilled
  • 5          cans (12 ounces each) PurAqua Belle Vie Grapefruit Sparkling Water, chilled
  • 2          cans (12 ounces each) PurAqua Belle Vie Lemon Sparkling Water, chilled
  1. In small pot, combine ginger, sugar and water to make simple syrup. Bring to boil. Remove from heat and allow to cool completely in refrigerator.
  2. Strain simple syrup and discard ginger.
  3. In large punch bowl or pitcher, combine rosé, grapefruit sparkling water and lemon sparkling water. Add simple syrup.
  4. Serve in chilled glasses.

Tip: Freeze lemon slices in ice cube trays or silicone muffin trays and add them to punch for pop of color.

Source: ALDI

Healthy 30 January 2019

6 Drinks to Sip Your Way to Wellness

(Family Features) Stir up sippable, flavorful drinks and snacking soups for easy ways to add more wellness to your day. Start with robust flavors like turmeric, cayenne and ginger then pair with wholesome ingredients like pineapple, dandelion greens and cucumber to create delicious sips to help you awaken, stay energized or replenish.

Fill your glass (or mug) with a breakfast boost to jumpstart your morning, a smoky sipping broth for an afternoon pick-me-up or an evening elixir to help rebalance after a busy day.

Find more easy ways to add wellness to your day at McCormick.com or check out McCormick on Facebook and Pinterest.

Morning Jumpstart

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  • Spiced Cucumber and Apple Morning Boost – Start the day right with this fresh, homemade drink. This invigorating wake-me-up blends clementine, cucumber and Granny Smith apple with ice, while a pinch of red pepper brings the zing.

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  • Fizz ’n’ Fruit Energizer – Your morning can get a boost with this citrusy refresher, mixing sparkling clementine juice with muddled apple and cucumber, and a splash of cayenne-spiked simple syrup.

Afternoon Sip

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  • Smoky Avocado and Mushroom Drinkable Soup – This satisfying, snackable soup combines fragrant smoky chipotle pepper with creamy avocado and fresh cucumbers. Top it off with chopped oyster mushrooms sauteed with herbs and pistachios.

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Evening Elixir

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  • Ginger, Turmeric and Beet Sipping Elixir – Rebalance at the end of the day with a tangy, spiced sipping elixir over ice. With ingredients like ginger, turmeric and apple cider vinegar, it’s loaded with nutritional goodness. Transform it into a tasty Old Fashioned cocktail with the addition of bourbon, orange liqueur, sugar and a maraschino cherry garnish.

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Source: McCormick

Meal Ideas 10 August 2018

Fresh, Fast, Flavorful Meals for Back-to-School Season

(Family Features) The start of each school year brings new routines for families to adjust to, which can leave little to no time to think about dinner. With the right ingredients, however, it’s still possible to create a healthy, home-cooked meal in a matter of minutes, allowing you to spend less time in the kitchen and more time at the dinner table catching up on the day’s events.

Cookbook author, actress, designer and mom of two Haylie Duff knows a thing or two about juggling her family’s busy schedule on top of her own. When it comes to getting a fresh, fast meal on the table, she looks for easy meal helpers that help cut down on time, but not on flavor, that she can feel good about feeding to her family, like Smithfield Marinated Fresh Pork. It’s conveniently pre-seasoned, packed with protein and can be grilled, roasted, sauteed or slow-cooked – making it a versatile dinner solution for any night of the week.

For your next weeknight meal, try Haylie Duff’s recipes for Tomatillo, Pineapple and Bacon Pork Tacos or Pork Gyros with Fresh Tzatziki, which feature a few simple ingredients and can help you make dinner in a matter of minutes.

Find more time-saving tips and fresh, flavorful weeknight dinner ideas for the whole family at SmithfieldRealFlavorRealFast.com.
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Tomatillo, Pineapple and Bacon Pork Tacos

Recipe courtesy of Haylie Duff
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 6

  • 1          Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
  • 2          tablespoons olive oil, divided
  • 1          fresh pineapple, peeled and cut into 1-inch thick slices
  • 1          teaspoon taco seasoning blend
  • 12        white corn tortillas
  • 1-2       radishes, chopped
  • 1          jalapeno, seeds removed and thinly sliced
  • 1          bunch fresh cilantro, chopped
  • 1          cup (4 ounces) crumbled queso fresco
  • 1          jar (16 ounces) tomatillo salsa (salsa verde)
  1. Cut pork loin filet into 1-inch cubes. Bacon will fall off, but make sure to keep it.
  2. In large skillet over medium-high heat, heat 1 tablespoon oil. Saute half the pork cubes and bacon bits 7-8 minutes until browned. Repeat with remaining oil, pork cubes and bacon.
  3. Heat grill to medium at about 400° F. Sprinkle pineapple slices with taco seasoning; grill until char marks appear, turning once. Cut into 1-inch pieces.
  4. Place tortillas on grill until warm. Top tortillas with pork loin filet cubes, pineapple, radishes, jalapeno, cilantro and queso fresco. Serve with tomatillo salsa.

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Pork Gyros with Fresh Tzatziki

Recipe courtesy of Haylie Duff
Prep time: 15 minutes
Cook time: 16 minutes
Serves: 8

  • 1          Smithfield Slow Smoked Mesquite Marinated Fresh Pork Loin Filet
  • 2          tablespoons olive oil, divided
  • 8-12     Greek pita breads, warm
  • shredded romaine lettuce or arugula
  • chopped tomatoes
  • crumbled feta cheese
  • 1          cup tzatziki sauce
  1. Cut pork loin filet in half lengthwise and thinly slice. In large skillet over medium-high heat, heat 1 tablespoon oil. Stir-fry half the fresh pork loin filet 7-8 minutes until browned; set aside. Repeat with remaining oil and pork slices.
  2. Layer warm pitas with shredded lettuce, pork slices, tomatoes and feta. Top with tzatziki sauce.

Source:  Smithfield

Meal Ideas 21 February 2018

Shake Up Your Dinner Routine

(Family Features) If you find yourself stuck in a rut with the same recipes, remember a little change can add a lot of flavor. By simply using fresh pork in dishes that usually consist of chicken or beef, there are countless ways to switch up your dinner routine.

Whether grilled, roasted, slow-cooked or sautéed, Smithfield Fresh Pork is available in a wide variety of cuts as well as pre-marinated flavors, making it versatile and convenient for any night of the week. Try out these recipes for Smoked Bacon Pork Alfredo and Grilled Pork Loin Fajitas to shake up your next meal.

Find more recipe ideas at Smithfield.com/ShakeItUp.
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Smoked Bacon Pork Alfredo

Prep time: 8 minutes
Cook time: 22 minutes
Servings: 6-8

  • 1          Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
  • 3          tablespoons olive oil, divided
  • 1          pound penne pasta  
  • 1          package (8 ounces) sliced mushrooms
  • salt, to taste
  • 2          jars (15 ounces each) Alfredo sauce
  • pepper, to taste
  • 1/4       cup finely chopped green onion (optional)
  • grated Parmesan cheese (optional)
  1. Cut pork loin into 1/2-inch thick slices then into 1/4-inch wide strips. In large skillet over medium-high heat, heat 1 tablespoon oil. Stir-fry half the pork loin 7-8 minutes until well browned. Set aside on separate plate and repeat with 1 tablespoon oil and remaining pork.
  2. Cook pasta according to package directions.
  3. In skillet over medium-high heat, heat remaining oil; add mushrooms and sprinkle with salt, to taste. Cook 3 minutes, or until tender, stirring occasionally.
  4. Drain pasta and return to pot; stir in pork, mushrooms and Alfredo sauce. Stir over medium heat about 4 minutes until heated through. Season with salt and pepper.
  5. Sprinkle with green onions and Parmesan cheese, if desired.

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Grilled Pork Loin Fajitas

Prep time: 20 minutes, plus 30 minutes marinade time
Cook time: 30 minutes
Servings: 4-6

  • 1          Smithfield Prime Boneless Fresh Pork Loin, cut into 1-inch thick steaks
  • 1 1/2    cups water, divided
  • 1          cup soy sauce
  • 1          can (6 ounces) pineapple juice
  • 6          cloves garlic
  • 1/4       cup white wine
  • 1          teaspoon salt
  • 1          cup unsalted butter, at room temperature
  • 2          large onions, cut into 1/2-inch wide strips
  • 1          tablespoon corn oil
  • salt, to taste
  • pepper, to taste
  • 12        tortillas
  • guacamole (optional)
  • sour cream (optional)
  • pico de gallo (optional)
  • shredded cheese (optional)
  1. Using meat mallet, pound pork steaks until 1/2-inch thick; place in 1-gallon re-sealable plastic bag. Pour 1 cup water, soy sauce and pineapple juice over pork; seal bag and lay flat in refrigerator 30 minutes, turning occasionally.
  2. In blender, pulse garlic, white wine and salt until thoroughly blended. Whisk butter and slowly incorporate garlic and wine mixture. Reserve at room temperature.
  3. In large skillet over high heat, saute onions in corn oil 2 minutes until they turn deep brown. Add remaining water to skillet and lower heat to medium-low. Cook and stir, scraping bits from bottom of pan, 15 minutes until water has evaporated and onions are caramelized. Season with salt and pepper.
  4. Heat grill to 300° F for indirect cooking. Lightly grease grates.
  5. Remove pork from marinade and place on grill over indirect heat 4-6 minutes per side, until internal temperature reaches 145° F. Remove pork and brush garlic butter on both sides. Let stand 5 minutes; slice into 3-inch long, thin strips.
  6. While grill is hot, grill tortillas individually. Wrap four tortillas at a time in aluminum foil with a little garlic butter.
  7. In skillet, reheat caramelized onions and serve with fajitas. Top with guacamole, sour cream, pico de gallo and shredded cheese, if desired.

Source: Smithfield

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