Meal Ideas 23 August 2019

Friday Night is Pizza Night

Just look at that Cheese and Sausage Tomato Pie. Sizzling sausage, melting mellow cheeses, tangy tomato and crispy, crunchy crust. Homemade pizza: the perfect way to end the work and school week.

Making your own pizza dough is a snap. Flour, yeast, water and oil mix together quickly. The dough rests for 10 minutes then you’re ready to roll.

Make individual pizzas like My Own Pizza with similar savory toppings. Try hearty Sausage-Pepper Calzones, and instead of leftover pizza, go for easy-to-make Sausage Breakfast Pizza, hot from the oven.

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Sausage-Pepper Calzones

Yield: 6 calzones

Dough:

  • 2-2 1/4             cups Pillsbury Best All-Purpose Flour, divided
  • 1/4       cup cornmeal
  • 1          envelope Fleischmann’s RapidRise Yeast
  • 3/4       teaspoon salt
  • 1          cup hot water (120-130 F)
  • 1          tablespoon olive oil

Sausage-Pepper Filling:

  • 1          package Jimmy Dean Fresh Sausage
  • 1 1/2    cups sliced bell pepper
  • 1          medium onion, sliced
  • 2          cloves garlic, minced
  • 1 1/2    cups shredded Wisconsin mozzarella cheese
  • 1          cup shredded Wisconsin provolone cheese
  • olive oil
  • 1          teaspoon crushed red pepper (optional)
  1. To make dough: In large bowl, combine 1 cup flour, cornmeal, undissolved yeast and salt. Stir water and oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
  2. Heat oven to 400° F.
  3. To make Sausage-Pepper Filling: In skillet, cook sausage over medium-high heat until browned, stirring to crumble. Add bell pepper, onion and garlic; cook until tender, about 5-10 minutes, stirring frequently. Let cool. Stir in cheeses.
  4.  Divide dough into six equal pieces; roll each into 8-inch circle. Place about 1 cup Sausage-Pepper Filling on one half of each circle; moisten edges.
  5. Fold dough over filling; press with tines of fork to seal. Place on greased baking sheet. With sharp knife, make three 1-inch slits across top of each calzone. Brush top with olive oil. If desired, sprinkle with crushed red pepper.
  6. Bake 20-25 minutes, or until done. Serve warm.

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My Own Pizza

Yield: 16 individual pizzas

Dough:

  • 5 1/2-6             cups Pillsbury Best All-Purpose Flour, divided
  • 2          envelopes Fleischmann’s RapidRise Yeast
  • 1 1/2    teaspoons salt
  • 2          cups hot water (120-130 F)
  • 1/4       cup olive oil
  • 1 1/2    cups prepared pizza sauce
  • 1          package Jimmy Dean Fresh Sausage, cooked, crumbled and drained
  • sliced olives
  • tomatoes
  • peppers
  • 1          cup shredded Wisconsin mozzarella cheese
  • 1          cup shredded Wisconsin cheddar cheese
  1. In large bowl, combine 2 cups flour, undissolved yeast and salt. Gradually stir water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
  2. Heat oven to 400° F.
  3. On lightly floured surface, divide dough into 16 pieces. Form into smooth balls; roll into 7-inch circles. Place on greased baking sheets. Top with pizza sauce, sausage and vegetables.
  4. Sprinkle with cheeses.
  5. Bake 20-25 minutes or until golden. Serve warm.

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Cheese and Sausage Tomato Pie

Yield: 1 (12-inch) pizza

Dough:

  • 2 1/2-3             cups Pillsbury Best All-Purpose Flour, divided
  • 1          tablespoon sugar
  • 1          envelope Fleischmann’s RapidRise Yeast
  • 1 1/2    teaspoons salt
  • 1          cup hot water (120-130 F)
  • 3          tablespoons peanut oil, divided
  • 1          package Jimmy Dean Fresh Sausage Regular Flavor, cooked, crumbled and drained
  • 1 1/2    cups shredded Wisconsin mozzarella cheese
  • 1/2       cup shredded Wisconsin cheddar cheese
  • 1/2       cup shredded Wisconsin parmesan cheese
  • tomatoes (optional)
  • peppers (optional)
  • mushrooms (optional)
  • 1 1/4    cups prepared pizza sauce
  1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Gradually add water and 2 tablespoons peanut oil to flour mixture.
  2. Using electric mixer, beat 2 minutes at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
  3. Heat oven to 450° F.
  4. Roll dough into 12-inch circle; place on greased 12-inch pizza pan or baking sheet. Form standing rim by pinching edges of dough; prick dough randomly with fork. Let rest 10 minutes. Bake 5 minutes. Remove from pan; place on wire cooling rack.
  5. Brush crust surface with remaining peanut oil; spread pizza sauce evenly on crust. Sprinkle with sausage; top with cheeses; add toppings as desired. Bake 10 minutes, or until crust is golden. Cut into wedges and serve immediately.

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Sausage Breakfast Pizza

Yield: 1 (12-inch) pizza

Dough:

  • 2 1/2-3             cups Pillsbury Best All-Purpose Flour, divided
  • 1          tablespoon sugar
  • 1          envelope Fleischmann’s RapidRise Yeast
  • 1 1/2    teaspoons salt
  • 1          cup hot water (120-130 F)
  • 3          tablespoons peanut oil, divided
  • 1          package Jimmy Dean Fresh Sausage Regular Flavor, cooked, crumbled and drained
  • 1          cup frozen hash brown potatoes, thawed
  • 1          small bell pepper, seeded and diced
  • 1          cup shredded Wisconsin sharp cheddar cheese
  • 2          eggs, beaten
  • 1          tablespoon milk
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 2          tablespoons shredded Wisconsin parmesan cheese
  1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Gradually add water and 2 tablespoons peanut oil to flour mixture.
  2. Using electric mixer, beat 2 minutes at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
  3. Heat oven to 450° F.
  4. Roll dough to 12-inch circle; place on greased 12-inch pizza pan or baking sheet. Form standing rim by pinching edges of dough; prick dough randomly with fork. Let rest 10 minutes. Bake 5 minutes. Remove from pan; place on wire cooling rack.
  5. Reset oven to 375° F. Return cooled crust to 12-inch pizza pan or baking sheet. Sprinkle sausage, potatoes, bell pepper and cheese over crust.
  6. In bowl, combine eggs, milk and seasonings; pour evenly over top.
  7. Bake 25-30 minutes, or until eggs are set.
  8. Sprinkle with cheese and serve.

 

Photos courtesy of Getty Images

Meal Ideas 31 July 2019

Back-to-School Food Fit for the Family

(Family Features) As parents and kids navigate back-to-school routines and extracurricular activities, making healthy food choices is essential to keep everyone energized and engaged. 

When it comes to selecting snacks and preparing meals, keep it simple and stock up on foods that are easy to prep and can be used in more than one way. One such food: fresh California grapes, which are abundant throughout the fall and into January. Crisp, juicy grapes can be eaten nearly anytime and anywhere, including school, the office and during after-school activities, at home or away.

Whether eaten fresh or frozen for a cool treat, grapes are a healthy, hydrating alternative to highly processed and calorie-rich foods. They can also be used as an ingredient in easy weeknight meals like California-Style Pizza, cousin to Hawaiian pizza, where fresh grapes star instead of pineapple and prepared pizza dough gives the cook a head start. Frozen Yogurt-Dipped Grapes are an easy, fun snack or dessert that kids can help prepare.

For more snack and meal inspiration, visit grapesfromcalifornia.com.

California-Style Pizza

Servings: 8

  • 1          pound prepared pizza dough
  • 3/4       cup prepared pizza sauce
  • 1 1/2    cups halved California seedless grapes
  • 1          cup diced lean ham
  • 1          cup shredded mozzarella cheese
  1. Heat oven to 450° F.
  2. Divide dough into eight equal portions. Spread into pizza rounds on baking sheets.
  3. Spread with pizza sauce; sprinkle with grapes, ham and cheese. Bake until dough is lightly browned and cheese melted, about 12-14 minutes.

Nutritional information per serving: 220 calories; 11 g protein; 32 g carbohydrates; 6.2 g fat (24% calories from fat); 15 mg cholesterol; 573 mg sodium; 121 mg calcium; 1.4 g fiber.

Frozen Yogurt-Dipped Grapes

Servings: 6 (10 grapes per serving)

  • 60        California grapes, any color, rinsed and patted dry
  • 3/4       cup 2% vanilla Greek yogurt
  • 1/2       cup graham cracker flour or almond flour
  1. Insert toothpick into each grape. Place yogurt in small bowl. Pour graham cracker or almond flour onto plate. Line 9-by-13-inch baking dish with parchment paper.
  2. Dip each grape into yogurt, coating two-thirds of grape, then dip yogurt-covered grape into desired flour to coat bottom. Place each dipped grape on baking dish; repeat until all grapes are yogurt-covered and dipped in flour. Freeze at least two hours, or until grapes are frozen solid.

Nutritional information per serving with graham cracker crumbs: 100 calories; 3 g protein; 20 g carbohydrates; 1.5 g fat (14% calories from fat); 0 g saturated fat; 5 mg cholesterol; 55 mg sodium; 0 g fiber.

Nutritional information per serving with almond flour: 110 calories; 4 g protein; 14 g carbohydrates; 4.5 g fat (37% calories from fat); 0.5 g saturated fat (4% calories from saturated fat); 5 mg cholesterol; 15 mg sodium; 1 g fiber.

Source: California Table Grape Commission

Meal Ideas 23 July 2019

Simplify Back-to-School Dinners with Nutritious Meal Plans

(Family Features) Back-to-school season can be cluttered between after-school activities, week­end sports and evening homework – as well as making dinner each night. Creating a master meal plan with quick, simple and nutritious meals is an easy way to take control of your family’s hectic schedule. Start by stocking the pantry with staple ingredients that amp up the nutrition and flavor of your family favorites.

For example, American Pecans are a nutri­tious ingredient to have on-hand – among the highest in “good” monounsaturated fats and packed with plant protein, fiber and essential minerals – and “The Original Supernut” is versatile enough for breakfast, lunchboxes, dinners and on-the-go snacking. Adding one bag to your weekly grocery list provides a canvas for exploring new dishes that are both nutritious and delicious.

In fact, according to the Food and Drug Administration, scientific evidence suggests but does not prove that eating 1 1/2 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. One serving (28 grams) of pecans contains 18 grams of unsaturated fat and only 2 grams of saturated fat.

Updating your dinner repertoire doesn’t have to be complicated. Fuss-free recipes such as Pizza with Pecan-Herb Topping, Baked Pecan-Crusted Chicken Tenders and Pecan-Crusted Air Fryer Pork Chops can be ready in less than an hour and put a fresh twist on classic favorites to please parents and kids alike.

Find more back-to-school recipe ideas at AmericanPecan.com

Pecan-Crusted Air Fryer Pork Chops

Cook time: 22 minutes

  • 1          cup pecan pieces
  • 1/3       cup arrowroot starch
  • 2          teaspoons Italian seasoning
  • 1          teaspoon onion powder
  • 1          teaspoon garlic powder
  • 1/4       teaspoon sea salt, plus additional, to taste
  • 1          large egg
  • 1          teaspoon Dijon mustard, plus additional for serving
  • 1          tablespoon water
  • 2          garlic cloves, crushed
  • 6          medium boneless pork chops, trimmed of fat
  1. Heat air fryer to 400° F.
  2. In medium bowl, mix pecans, arrow­root starch, Italian seasoning, onion powder, garlic powder and 1/4 teaspoon sea salt.
  3. In separate bowl, whisk egg, 1 tea­spoon Dijon mustard, water and garlic.
  4. Cover pork chops in egg mixture then transfer to bowl with pecan mixture to coat all sides. Repeat with remaining pork chops. Place three pork chops in air fryer basket.
  5. Cook pork chops 6 minutes, flip, then cook additional 6 minutes. Set aside on plate.
  6. Repeat with remaining pork chops.
  7. Serve hot with Dijon mustard, if desired.

Baked Pecan-Crusted Chicken Tenders

Cook time: 35 minutes

  • 2          cups raw pecan halves or pieces
  • 1          cup panko or gluten-free bread crumbs
  • 1          teaspoon garlic powder
  • 1/4       teaspoon cayenne pepper
  • 1          teaspoon salt, plus additional, to taste
  • 1 1/2-2 pounds chicken breast tenders or chicken strips
  • 3          large eggs
  • 1          cup all-purpose flour or gluten-free flour blend
  • pepper, to taste

Buttermilk Ranch Dip:

  • 1/4       cup buttermilk
  • 1/2       cup mayonnaise
  • 1/2       cup sour cream
  • 1          teaspoon parsley
  • 1          teaspoon onion powder
  • 1          teaspoon garlic powder
  • 1          teaspoon dried dill
  • 1/2       teaspoon salt
  1. Heat oven to 425° F.
  2. In food processor, pulse pecans until fine as breadcrumbs. In shallow bowl, mix pecans with panko, garlic powder, cayenne pepper and 1 teaspoon salt.
  3. In separate shallow bowl, whisk eggs until smooth. In third shallow bowl, add flour.
  4. Lightly season chicken tenders with salt and pepper, to taste. Working with one chicken tender at a time, dip in eggs, flour then pecan mixture. Be sure to press pecan mixture into chicken to be sure it is completely coated. Set chicken on baking sheet lined with cooling rack or parchment paper. Repeat with remaining chicken.
  5. Place chicken on center rack and bake 20 minutes until golden brown and cooked through.
  6. To make Buttermilk Ranch Dip: In small bowl, whisk buttermilk, mayonnaise, sour cream, parsley, onion powder, garlic powder, dried dill and salt until smooth.
  7. Serve pecan-crusted chicken tenders warm paired with Buttermilk Ranch Dip.

Pizza with Pecan-Herb Topping

Cook time: 40 minutes

  • 1          store-bought pizza dough
  • 1          cup raw pecan halves or pieces
  • 1/2       cup fresh parsley
  • 1/2       teaspoon garlic powder
  • 1/3       cup grated Parmesan cheese
  • 1          teaspoon red pepper flakes (optional)
  • 1          pinch salt
  • 1          pinch pepper
  • 1/2       cup jarred pizza sauce
  • 2          cups shredded mozzarella cheese
  • 1/2       cup thinly sliced red pepper
  • 1/2       cup thinly sliced Vidalia onion
  1. Heat oven to 400° F. Line baking sheet with parchment paper.
  2. Lightly flour clean surface. Using rolling pin, roll out pizza dough to 1/8-inch thick and transfer to prepared baking sheet. Gently pierce dough with fork to prevent air pockets. Bake crust 10-15 minutes, or until lightly golden in color.
  3. In food processor, pulse pecans, parsley and garlic powder until mixture becomes coarse crumbs. Transfer to bowl and stir in Parmesan cheese, red pepper flakes (if desired), salt and pepper. Set aside.
  4. Using spoon, evenly spread pizza sauce over crust. Top with mozzarella cheese, red pepper slices and onion slices. Sprinkle 1/3 cup pecan mixture evenly over pizza.
  5. Transfer pizza to oven and bake 10-15 minutes, or until crust is crispy and cheese is melted. Serve with remaining pecan-herb mixture.

Notes: If dough instructions differ from recipe, use package instructions. Additional topping options include: pepperoni, olives, ham, bacon and roasted veggies. Leftover pecan-herb topping can be used for pasta and salads.

Source:  American Pecan Council

Meal Ideas 01 May 2019

Keep Cool on the Grill

Refreshing, dairy-infused dishes for warm days

(Family Features) Keep your kitchen cool and comfortable with grilled meals that banish the heat to the outdoors. Crisp, fresh greens and a perfect blend of spices and savory ingredients make each of these refreshing dishes perfect solutions for toasty days.

Featuring ingredients across the food groups, these dairy-fueled recipes from Milk Means More are ideal for well-rounded meals filled with nutritious flavor. Zesty mustard, spicy Sriracha and rich buttermilk lend a marinated flavor upgrade to traditional grilled chicken, while homemade pesto, fresh corn and ham create a perfect harmony for a cheesy grilled pizza. Or make a salad the star of your dinner table with a simply seasoned sirloin steak, plenty of veggies and a tart twist on a creamy dressing made with yogurt and milk.

Find more refreshing meal solutions at milkmeansmore.org.
Grilled Buttermilk Chicken

Grilled Buttermilk Chicken

Recipe courtesy of Lori Yates of Foxes Love Lemons on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 16 minutes
Servings: 4

  • 1 1/2    cups buttermilk
  • 1          tablespoon mustard powder
  • 1          tablespoon Sriracha
  • 2          teaspoons minced garlic
  • 2          teaspoons paprika
  • 4          chicken drumsticks, bone in, skin on
  • 4          chicken thighs, bone in, skin on
  • vegetable oil, for grill
  • 1/4       cup chopped fresh parsley
  • 1         lemon, cut into wedges (optional)
  1. In medium bowl, whisk buttermilk, mustard powder, Sriracha, garlic and paprika.
  2. Place chicken in large zip-top bag; pour buttermilk mixture over chicken. Seal bag and refrigerate 2 hours or overnight.
  3. Heat outdoor grill for direct grilling over medium heat. Remove chicken from marinade, shaking off excess; discard marinade. Lightly oil grill grates. Transfer chicken to grill and cook, turning occasionally, 16-18 minutes, or until internal temperature reaches 165° F.
  4. Transfer chicken to serving platter. Sprinkle with parsley and serve with lemon wedges, if desired.

Grilled Steak Salad with Chive Yogurt Dressing

Grilled Steak Salad with Chive Yogurt Dressing

Recipe courtesy of Kirsten Kubert of Comfortably Domestic on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6

Dressing:

  • 1          cup plain yogurt
  • 3          tablespoons freshly squeezed lime juice (3 small limes)
  • 2          tablespoons milk
  • 2          tablespoons chopped fresh chives
  • 1          clove garlic, peeled and minced
  • 1/4       teaspoon kosher salt
  • 1/8       teaspoon black pepper

Steak:

  • 1          teaspoon kosher salt
  • 1/4       teaspoon black pepper
  • 1/4       teaspoon granulated garlic
  • 20        ounces boneless petite sirloin steak

Salad:

  • 3          cups baby spinach
  • 3          cups chopped romaine lettuce hearts
  • 1/2       cup sweet red pepper rings
  • 1/2       cup sweet yellow pepper rings
  • 1          cup avocado chunks
  • 1/4       cup thinly shaved red onion
  1. To make dressing: In blender, combine yogurt, lime juice, milk, chives, garlic, salt and pepper. Blend on low until smooth consistency forms and chives are completely incorporated. Transfer dressing to jar with tight-fitting lid and refrigerate until serving.
  2. Heat grill to medium.
  3. To prepare steak: Combine kosher salt, black pepper and granulated garlic to create rub. Sprinkle half of seasoning mix over one side of steak, pressing it into meat. Repeat with remaining seasoning on opposite side of steak.
  4. Grill steak over direct medium heat to desired level of doneness, approximately 4-5 minutes per side for medium pink center. Remove steak from grill and let rest 7-10 minutes on cutting board.
  5. To make salad: Toss spinach and romaine on large platter. Scatter red and yellow peppers, avocado and onion over greens. Slice grilled sirloin thinly against grain. Arrange meat slices along center of salad.
  6. Drizzle dressing over salad just prior to serving.

Grilled Pizza with Arugula Pesto, Corn and Ham

Grilled Pizza with Arugula Pesto, Corn and Ham

Recipe courtesy of Rachel Gurk of Rachel Cooks on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6

Arugula Pesto:

  • 2          cups fresh arugula, tightly packed
  • 1          clove garlic
  • 1          tablespoon lemon juice
  • pinch red pepper flakes, (optional)
  • 1/3       cup shredded Parmesan cheese
  • 1/2       cup extra-virgin olive oil
  • salt, to taste
  • pepper, to taste

Grilled Pizza:

  • 2          tablespoons flour, divided
  • 1          pound pizza crust dough (at room temperature if using refrigerated dough)
  • vegetable oil, for grill
  • 1/2       cup Arugula Pesto
  • 1/2       cup part-skim ricotta cheese
  • 1/2     cup diced deli ham
  • 1/2-3/4             cup fresh corn kernels (about 1 cob)
  • 1/4     cup thinly sliced red onion
  • 1/4     cup shredded Parmesan cheese
  1. Heat grill to medium heat (350-400° F).
  2. To make Arugula Pesto: In food processor, combine arugula, garlic, lemon juice, red pepper flakes and Parmesan. Pulse until combined then, with food processor on, drizzle in olive oil until pesto forms, scraping down sides as needed. Taste and season with salt and pepper, to taste.
  3. To make Grilled Pizza: Flour pizza dough lightly and stretch or roll to about 1/2-inch thickness (14-16-inch diameter).
  4. Sprinkle remaining flour on large rimless baking sheet, pizza peel or pizza stone. Transfer dough to baking surface.
  5. Clean grill grate and grease with oil-soaked paper towel and tongs. Slide dough off baking surface onto grill. Cover and cook until dough is bubbling on top and golden brown on bottom, 2-3 minutes.
  6. Carefully flip dough over using peel or tongs. Remove crust from grill to add toppings. Spread Arugula Pesto over dough. Top with ricotta, ham, corn kernels, onion and Parmesan. Return pizza to grill, cover and cook until toppings are heated through and bottom of crust is crispy, 5-7 minutes.
  7. Remove from grill, slice and serve.

Source: United Dairy Industry of Michigan

Breakfast & Brunch 11 April 2019

Put Breakfast on the Table All Day Long

(Family Features) While everyone knows that breakfast is the most important meal, eating the same dishes over and over again can turn the meal that fuels the rest of your day into a lackluster one at best. From pancakes and waffles to eggs on toast, even these tried-and-true classics can wear out their welcome on your kitchen table.

Mixing up your meals – and adding in breakfast favorites such as bacon – is the perfect way to make any dish better, no matter what time of day you choose to put breakfast on the table.

Full of flavor, Farmland Hickory Smoked Bacon is hand-trimmed, slow smoked and available in several varieties, so any meal from brunch to dinner can delight your taste buds.

Switch things up with a quick and easy breakfast pizza, or put a new twist on a traditional breakfast sandwich by replacing the standard biscuit or muffin that holds it all together with a doughnut – both recipes are sure to be a hit for breakfast, lunch, brunch or dinner.

For more ideas to put breakfast-inspired meals on the table all day long, bacon lovers can visit farmlandbaconclub.com to find original videos, contests, giveaways and extreme bacon recipes.

Bacon Doughnut Breakfast Sandwich

4 sandwiches

  • 4 slices Farmland Hickory Smoked Thick Cut Bacon
  • 1 teaspoon olive oil
  • 4 cups baby spinach (optional)
  • 1 tablespoon butter
  • 4 eggs
  • 4 glazed doughnuts
  • 4 slices real cheddar cheese
  1. Fry bacon for 10 minutes, until outside is crispy and brown.
  2. In large, deep skillet over medium-high heat, heat olive oil and saute spinach until wilted. Set aside.
  3. In another large skillet, melt butter over medium-high heat until melted. Carefully crack eggs into skillet and fry until yolk is done.
  4. Assemble sandwiches as follows: doughnut bottom, spinach, egg, slice of cheese, bacon, doughnut top.

Bacon and Egg Breakfast Pizza

Makes 1 pizza

  • 1 package (16 ounces) Farmland Hickory Smoked Bacon
  • 1 can (10 ounces) refrigerated pizza crust dough
  • 2 cups frozen hash brown potatoes with onions and peppers, partially thawed
  • 1/4 cup chopped green bell pepper
  • 4 eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  1. Heat oven to 425° F.
  2. Cook bacon according to package directions; drain.
  3. Press crust into lightly greased 14-inch pizza pan, forming 1/2-inch rim. Bake 5 minutes.
  4. Arrange potatoes, bacon and green pepper over crust. Whisk together eggs, milk, salt and pepper; pour over pizza.
  5. Sprinkle with cheese. Bake for 11-13 minutes or until golden brown and eggs are set.

Source: Farmland Foods

Meal Ideas 26 March 2019

Sustainable Eating Made Easy

(Family Features) The needs of grocery shoppers are seemingly always evolving, and now more than ever, they want to know where and how their food is produced and what impact it has on the environment. This is commonly referred to as “sustainable eating,” and its popularity is growing among shoppers.

Plant-based diets are a tenet of sustainable eating and mushrooms are often included as part of the movement. Known for their inherent umami flavor and nutrition properties, mushrooms are recognized for their unique growing process and need for minimal natural resources used during production, which makes mushrooms both healthy on the plate and gentle on the planet.

In addition, mushrooms are a versatile ingredient, and with so many fresh varieties to choose from, it’s simple to incorporate them into most meals. Three Mushroom and Garlic Grilled Pizza can satisfy the entire family, while favorites like Sauteed Mushroom and Sun-Dried Tomato Avocado Toast may hit the spot morning, noon and night, and quick sides such as Roasted Mushroom and Wheat Berry Salad can be an easy addition to dinner plates.

For more information on mushroom sustainability as well as additional recipes, visit mushroomcouncil.com .

Roasted Mushroom and Wheat Berry Salad

Recipe courtesy of the Mushroom Council
Servings: 4

  • 8          ounces white button mushrooms, halved
  • 1          tablespoon extra-virgin olive oil
  • 1/2       teaspoon kosher salt
  • 1/4       teaspoon ground black pepper
  • 2          cups cooked wheat berries, warm
  • 2          green onions, sliced
  • 2          tablespoons dried cranberries, chopped

Dressing:

  • 2          tablespoons extra-virgin olive oil
  • 2          tablespoons fresh orange juice
  • 1          teaspoon curry powder
  • 1/4       teaspoon kosher salt
  1. Heat oven to 400° F.
  2. Place mushrooms on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Bake 10 minutes.
  3. Carefully stir mushrooms and bake 5 minutes until tender. Transfer mushrooms to medium bowl. Add wheat berries, green onions and cranberries.
  4. To make dressing: In small bowl, whisk olive oil, orange juice, curry powder and salt; pour over salad. Toss to mix. Serve warm.

Sauteed Mushroom and Sun-Dried Tomato Avocado Toast

Recipe courtesy of the Mushroom Council
Servings: 4

  • 1          tablespoon extra-virgin olive oil, plus additional, for drizzling
  • 1/4       cup chopped sun-dried tomatoes
  • 8          ounces sliced button mushrooms
  • 1/4       cup water
  • 1/2       teaspoon fresh thyme leaves kosher salt, to taste
  • 2          ripe avocados, pitted, peeled and sliced
  • 4          slices toasted bread
  • shaved Parmesan cheese
  1. In skillet, heat 1 tablespoon oil over medium heat. Add tomatoes and cook 1 minute. Add mushrooms and gently incorporate with tomatoes. Add water and stir well until water evaporates and mushrooms darken and become tender, about 4 minutes. Add thyme and salt, to taste. Set aside to cool.
  2. To assemble, gently smash half of each avocado over one slice of toast. Top each slice of toast with mushroom mixture. Top each with Parmesan cheese and drizzle with olive oil before serving.

Three Mushroom and Garlic Grilled Pizza

Recipe courtesy of the Mushroom Council
Servings: 4

Sauce:

  • 1          tablespoon unsalted butter
  • 4          garlic cloves, minced
  • 5          basil leaves, minced
  • 2          tablespoons all-purpose flour
  • 3/4       cup half-and-half
  • 2          tablespoons grated Parmesan cheese
  • 1/2       teaspoon fine sea salt
  • 1/4       teaspoon ground black pepper
  • 2          tablespoons extra-virgin olive oil
  • 3          ounces crimini mushrooms, sliced
  • 3          ounces shiitake mushrooms, stemmed and sliced
  • 3          ounces white button mushrooms, sliced
  • 1          ounce dry white wine or chicken stock
  • 1/4       teaspoon fine sea salt
  • pizza dough (14 inches)
  • olive oil
  • nonstick cooking spray
  • 4          ounces whole milk mozzarella cheese, chopped
  • shaved Parmesan, for garnish
  • basil leaves, for garnish
  1. Heat grill to medium-high heat, about 425° F.
  2. To make sauce: In medium skillet over medium-high heat, melt butter. Whisk in garlic and basil; cook 1 minute. Sprinkle in flour while quickly whisking to form paste.
  3. Reduce heat to medium. Slowly pour in half-and-half while continuing to whisk until there are no clumps. Increase heat slightly to bring to simmer. Stir as mixture thickens into sauce, about 1 minute. Remove from heat. Stir in Parmesan cheese, salt and pepper; set aside.
  4. In large skillet over medium-high heat, heat olive oil. Add mushrooms and cook until they begin to turn tender, about 2 minutes. Carefully pour in wine or stock and continue cooking until liquid evaporates, about 1 minute. Sprinkle with salt.
  5. Stretch dough to make 14-inch pizza. Brush grill grates generously with olive oil. Place dough on grill and let cook about 3 minutes, until underside is browned and dough removes easily from grill. While removing dough from grill, flip it onto baking sheet sprayed with nonstick cooking spray so cooked side is up.
  6. Spread sauce over pizza and evenly cover in mushrooms. Add mozzarella cheese.
  7. Return pizza to grill, topping-side up. Close lid and let cook 3-5 minutes. Once top crust browns and cheese melts and bubbles, remove from grill. Let rest 2-3 minutes.
  8. Garnish with Parmesan and basil leaves; slice to serve.

The Mushroom Sustainability Story: Water, Energy and Climate Environmental Metrics (Infographic caption)

Source:  Mushroom Council

Videos 18 March 2019

Simple Kid-Friendly Sliders

(Family Features) For those busy nights plan, on this simple yet savory sliders recipe. Kids are almost certain to love the taste and you will enjoy how quick and easy they are to make.

For more recipes, visit culinary.net.

Watch video to see how to make this delicious recipe!

Pepperoni Pizza Sliders

  • 1          package slider rolls
  • 1/2       cup pizza sauce
  • 1/2       cup mini pepperoni
  • 1 1/2    cups shredded, low-moisture, part-skim mozzarella cheese
  • 1/4       cup butter, melted
  • 1          teaspoon parsley flakes
  • 1/2       teaspoon dried oregano
  • 1/2       teaspoon garlic powder
  • 1/2       cup shredded Parmesan cheese
  • nonstick cooking spray
  1. Heat oven 350º F.
  2. Keeping rolls connected, cut sheet of rolls horizontally, separating tops from bottoms. Place bottom halves of rolls in baking dish.
  3. Spread pizza sauce evenly over bottom halves. Sprinkle pepperoni over sauce. Sprinkle mozzarella over pepperoni and cover with top halves of rolls.
  4. Mix melted butter with parsley flakes, dried oregano, garlic powder, and shredded Parmesan cheese. Spoon evenly over sliders.
  5. Cover baking dish with aluminum foil sprayed with nonstick cooking spray to keep cheese from sticking.
  6. Bake 20 minutes.
  7. Remove foil and bake additional 5-10 minutes or until Parmesan is melted and golden brown.
  8. Cut sliders and serve immediately.

Recipe adapted from MilkMeansMore.org

Source: Culinary.net

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

Meal Ideas 15 March 2019

Fast Family Meals as Easy as 1-2-3

(Family Features) As summer comes to an end and the reality of back-to-school season sets in, it can be challenging to get organized and jump back into your day-to-day routine. But even as things get hectic, it's still possible to create delicious dishes that leave you plenty of time to savor meals together as a family using a few simple tips and tricks.

Whether the weeknight dinner rush puts you in a panic or you're simply looking to spice up the same old lunchbox staples, these three steps will make it easy to assemble quick, flavorful dishes ideal for the busy back-to-school season.

1. Plan a weekly menu and shop accordingly so you can avoid scrounging to piece together a meal from the odds and ends in the pantry on a night when you're already pressed for time. Meal planning eliminates all of the guesswork, so your family can enjoy healthy, home-cooked meals while also saving time, money and stress.

2. Rely on a versatile, easy meal-helper that lends itself to a variety of preparations, such as Smithfield Marinated Fresh Pork. Packed with protein and already seasoned with juicy, delicious flavor, it's the perfect base for any weeknight meal. For a hassle-free dinner, try Pork with Balsamic Glaze and Rosemary, which is ready in just 30 minutes from start to finish - less time than it takes the kids to finish their homework.

3. Opt for simple, flavorful dishes that don't require a ton of ingredients or multiple sides. A zesty take on a traditional favorite, this South of the Border Pizza is convenient, kid-friendly and a great way to banish lunchtime boredom. Use this recipe as a starting point then experiment with more toppings to create your own unique family recipe.

Find more family friendly and time-saving recipe ideas at Smithfield.com.

Pork with Balsamic Glaze and Rosemary

Prep time: 5 minutes
Cook time: 25 minutes

  • 1 tablespoon olive oil
  • 1 Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet, cut into 3/4- to 1-inch thick chops
  • 1/4 cup prepared balsamic vinegar glaze
  • 1 teaspoon chopped fresh rosemary
  1. In large, nonstick skillet, heat half the oil over medium heat.
  2. Working in two batches, cook pork chops 4-5 minutes on each side until internal temperature reaches 150 F. Remove pork from skillet and place on rimmed serving platter; cover to keep warm. Repeat with remaining oil and pork chops.
  3. Serve pork chops drizzled with balsamic glaze and sprinkled with rosemary.

South of the Border Pizza

Prep time: 5 minutes
Cook time: 15 minutes

  • 2 French bread sandwich rolls, halved
  • 8 tablespoons refried black beans
  • 8 tablespoons (2 ounces) Smithfield Anytime Favorites Hickory Smoked Diced Ham
  • 8 slices pepper jack cheese
  • 4 tablespoons picante sauce
  • 4 tablespoons low-fat sour cream
  1. Heat oven to 375 F.
  2. Place four French bread halves on ungreased sheet pan. Spread 2 tablespoons beans evenly over each bread half.
  3. Top each half with 2 tablespoons ham and two cheese slices.
  4. Bake 8-10 minutes, or until cheese is melted and lightly browned.
  5. Remove from oven; top each pizza with 1 tablespoon picante sauce and 1 tablespoon sour cream.

Source: Smithfield

Meal Ideas 19 February 2019

Delightful Farm-Raised Foods

(Family Features) Putting fresh, clean meals on the table is easy with fruits, vegetables and other farm-raised foods. For a full day of deliciously pleasing food, start with healthy strawberries to make Strawberry and Goat Cheese Pizza for lunch. Just before dinnertime, go for Heirloom Tomato and Mozzarella Salad and combine it with a crisp, white wine. Finally, round it out with a main course using honey and its natural sweetening qualities to put Linguini with Honey-Sauced Prawns on the table.

With the help of these tasty recipes, you’re set for a full day of fantastic, farm-fresh foods. Find additional farm-to-table options at culinary.net.

Please Your Palate with Pasta

Make pasta the centerpiece of your meal with this recipe for Linguini with Honey-Sauced Prawns, which combines sweet honey with classic linguini pasta for a flavorful bite at the dinner table. Outside of honey’s ability as a natural sweetener, it can also give you a boost of energy as a rich source of carbohydrates – and this recipe is no exception, with 61 grams of carbs in each serving. Find more of the benefits honey provides, plus delicious recipes, at honey.com.

Linguini with Honey-Sauced Prawns

Recipe courtesy of the National Honey Board
Servings: 4

  • 1          pound prawns, peeled and deveined
  • 1/2       cup julienne carrots
  • 1/2       cup julienne celery
  • 1/2       cup green onions, sliced diagonally
  • 3          cloves garlic, minced
  • 2          tablespoons olive oil
  • 1/2       cup water
  • 1/4       cup honey
  • 4          teaspoons cornstarch
  • 1          teaspoon salt
  • 1/4       teaspoon crushed red pepper flakes
  • 1/4       teaspoon crushed dried rosemary leaves
  • 1          pound cooked linguini pasta, kept warm
  1. In large skillet, stir-fry prawns, carrots, celery, green onions and garlic in oil over medium-high heat about 3 minutes, or until prawns start to turn pink.
  2. In small bowl, combine remaining ingredients except pasta; mix well. Add to prawn mixture; stir-fry about 1 minute, or until sauce thickens.
  3. Serve over pasta.

A Winning Combination

Put a fresh twist on farm-to-table goodness by pairing two vine-ripened garden treasures: heirloom tomatoes and crisp, refreshing white wine. Northern California’s Sonoma County is known for some of the nation’s finest vineyards. It’s also a culinary destination with a wide range of farms and artisan food purveyors. Inspired by the annual Kendall-Jackson Heirloom Tomato Festival, which celebrates its 20th anniversary this year, this salad recipe is a twist on classic favorite, delighting the palate by pairing farm-fresh tomatoes with the perfect wine. Find more pairing tips and recipes featuring seasonal ingredients at kj.com.

Heirloom Tomato and Mozzarella Salad

Servings: 4

  • 2 1/2    pounds heirloom tomatoes, mixed varieties
  • 1/4       cup good quality extra-virgin olive oil
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1/4       cup micro basil (or 1 dozen basil leaves, sliced and torn), divided
  • 2          large balls fresh mozzarella, cut into wedges
  • flaked sea salt
  1. Slice tomatoes into 3/4- to 1-inch thick wedges. In large bowl, add tomatoes, olive oil, kosher salt, pepper and half the basil. Toss and allow to marinate 2 minutes. Arrange tomatoes and mozzarella on serving plate, alternating each. Pour marinating liquid over tomatoes and mozzarella. Garnish with remaining basil and sprinkle with sea salt and pepper.

Serve with Kendall-Jackson Grand Reserve Chardonnay. Chardonnay’s flavors of orchard fruit complement the sweetness of late summer tomatoes.

Pizza with a Sweet Twist

This non-traditional take on pizza will have your taste buds exploding with savory goat cheese and strawberries marinated in a white balsamic vinaigrette. California strawberries, which – despite their sweet taste – boast just 7 grams of sugar and provide 140 percent of the daily recommended amount of vitamin C per cup, are hand-picked to ensure only the highest quality berries are harvested. Research has also shown this farm-to-table superfruit to be an effective way to help prevent and manage Alzheimer’s disease and diabetes. For more information and strawberry recipes, visit californiastrawberries.com.

Strawberry and Goat Cheese Pizza

Recipe courtesy of the California Strawberry Commission
Servings: 8 (1/2 pizza each)

  • 1/2       ounce active dry yeast
  • 1          tablespoon sugar
  • 3-4       cups all-purpose flour
  • 2          teaspoons kosher salt
  • 1          tablespoon olive oil
  • 3          tablespoons white balsamic vinegar
  • 3          tablespoons extra-virgin olive oil
  • 1/4       cup aged balsamic vinegar
  • 1/2       cup (4 ounces) softened goat cheese
  • 4          cups fresh California strawberries, hulled and quartered
  • 1/4       cup (2 ounces) crumbled goat cheese
  • coarsely ground black pepper
  • baby arugula
  • frisee
  1. Heat oven to 400°F.
  2. To make pizza dough: In mixer bowl, sprinkle yeast and sugar over 1 cup warm water; let stand until foamy. Add 3 cups flour, salt and olive oil; mix with dough hook until stretchy and no longer sticky, adding more flour if necessary. Divide dough into four equal portions. Refrigerate, covered, until needed.
  3. To make white balsamic vinaigrette: In small nonreactive saucepan, simmer white balsamic vinegar until reduced to 1 1/2 tablespoons. Whisk in extra-virgin olive oil.
  4. To make aged balsamic reduction: In small nonreactive saucepan, simmer aged balsamic vinegar until reduced to about 4 teaspoons.
  5. On lightly floured surface, roll each piece of pizza dough into 8-inch circle. Place on baking sheet; bake 10 minutes, or until firm and slightly brown. Spread softened goat cheese on pizzas, leaving 1/2-inch border.
  6. Toss strawberries with white balsamic vinaigrette; arrange strawberries evenly on goat cheese. Bake 10 minutes more. Remove from oven; scatter crumbled goat cheese on top.
  7. Drizzle with aged balsamic reduction; sprinkle with black pepper. Garnish pizzas with leaves of arugula and frisee.

Photo courtesy of Getty Images (Linguini with Honey-Sauced Prawns)

Source: Culinary.net

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