Appetizers & Sides 04 November 2019

How to Host a Friendsgiving Feast

(Family Features) As one of the most popular holiday traditions in the United States, families have celebrated Thanksgiving for decades. However, as more and more hosts look to put a new spin on the festivities, Friendsgiving continues to grow in popularity.

While the two “holidays” generally involve the same ideals – showing appreciation for loved ones, whether family or friends – cooking for both can be a challenge during this busy season. Consider these quick and easy ideas from the Friendsgiving experts at Sabra to celebrate this vibrant event with your closest friends.

Decorations
Plenty of planning and preparation goes into Thanksgiving festivities, which makes Friendsgiving an opportunity to take a step back and focus on simplicity. Keep your table decor clean and modern, like an understated black-and-white design, where food and fun can take center stage.

Attire
Friendsgiving strikes a delicate balance between a reunion of companions and just an excuse to spend time with your closest cohorts, which can make a normally tricky decision even more difficult: what to wear. Try aiming for the more casual look, or try something low-key and fun like a pajama party.

Food
Because Friendsgiving is usually celebrated within a week or so of Thanksgiving, whether it’s before or after, most guests will be tired of turkey and stuffing – meaning it’s time to think outside the box. For just enough of a twist on traditional seasonal taste, try making plant-based versions of your childhood favorites.  

This Hummus Mashed Potatoes recipe is a perfect example – creating a dairy-free and gluten-free version of the classic dish that’s bursting with unexpected flavors. Alternately, if you’re hosting this year, these Sweet and Savory Cranberry Hummus Bites can hold over a hungry crowd. For another simple snacking solution, pairing a dip like Sabra Hummus, available in more than a dozen flavors, with pita chips or baby carrots may be your party-perfect appetizer.

Find more Friendsgiving inspiration at Sabra.com

Hummus Mashed Potatoes

  • 5          cups yellow potatoes (about 6 potatoes), peeled and cut into 1 1/2-inch cubes
  • 1/4       teaspoon salt, plus additional, to taste, divided
  • 1 1/3    cups Sabra Classic Hummus
  • 2          tablespoons olive oil or coconut oil
  • fresh pepper, to taste
  • 2          tablespoons finely chopped fresh parsley
  1. Place potato cubes and 1/4 teaspoon salt in medium-sized pot with enough water to cover. Bring to boil and simmer over medium heat about 30 minutes, or until fork tender.
  2. Drain potatoes and place back into pot over medium heat until moisture comes out and potatoes appear dry, about 3 minutes. Remove from heat.
  3. In same pot using potato masher, mash potatoes. Mash in hummus and oil, followed by salt and pepper, to taste.
  4. Serve topped with fresh parsley.

Sweet and Savory Cranberry Hummus Bites

  • 9          teaspoons whole berry cranberry sauce
  • 12-14   tablespoons Sabra Classic Hummus
  • 24        slices French-style baguette, sliced about 1/4-inch thick
  • 5          teaspoons fresh chopped herbs, such as parsley (optional)
  1. Open cranberry sauce can and stir well.
  2. Spread about 1/2 tablespoon hummus on each baguette slice.
  3. Place 3/4 teaspoon cranberry sauce on top of hummus on each baguette slice.
  4. Garnish with fresh herbs, if desired.

Source: Sabra

Meal Ideas 23 October 2019

Celebrate the Flavors of Fall

Use a pantry staple to spice up comfort food classics

(Family Features) As chilly weather sets in and days get shorter, comfort food favorites once again fill menus. While traditional flavor combinations typically hold a special place in many families’ hearts and on their plates, there is almost always room to add new and exciting flavors to tried-and-true favorites.

If you’re craving cheesy scalloped potatoes, savory stuffing or juicy braised meat, an option like California Ripe Olives are an easy addition that can spruce up your go-to dishes. Their mild and unique taste lends itself well to many different flavor pairings such as Prosciutto-Wrapped Stuffed Turkey Breast, Potatoes Au Gratin with Olives and Fennel, and Green Beans with Olive Butter.

California family farms produce 95% of the ripe olives grown in the United States. Multi-generational family farmers work with family-owned canneries to produce each can and ensure only the highest quality olives make it from the farm to your table.

For more creative ways to use olives, including family recipes from growers across California, visit CalOlive.org.

Prosciutto-Wrapped Stuffed Turkey Breast

Recipe courtesy of Karista’s Kitchen

Brine:

  • 1/4       cup salt
  • 1          teaspoon whole black peppercorns
  • 2          bay leaves
  • 2          quarts water
  • 3 1/2-4       pounds turkey breast

Turkey:

  • 2          tablespoons extra-virgin olive oil, divided
  • salt, to taste
  • pepper, to taste
  • 1          tablespoon chopped fresh rosemary
  • 1          tablespoon chopped fresh parsley
  • 1          tablespoon orange zest
  • 4          cloves garlic, minced
  • 1/4-1/3       cup dried cranberries
  • 3/4       cup sliced California Green Ripe Olives, divided
  • 4-5       slices prosciutto

Gravy:

  • 2          tablespoons butter
  • 1          tablespoon all-purpose flour
  • 1-1 ½         cups chicken broth
  • salt, to taste
  • pepper, to taste
  • orange slices, for garnish
  1. To brine turkey breast: In large, non-reactive bowl, mix salt, peppercorns and bay leaves in water. Place turkey breast in brine and cover with additional water, if needed. Place plastic wrap over bowl and refrigerate at least 8 hours or overnight.
  2. To cook turkey breast: Heat oven to 375° F.
  3. Remove turkey breast from brine, rinse and pat dry. On large cutting board with sharp, sturdy knife, slice into thickest portion of turkey and cut lengthwise, but not all the way through.
  4. Brush inside of turkey breast with 1 tablespoon olive oil then sprinkle with salt and pepper, to taste, rosemary, parsley and orange zest. Spread minced garlic, cranberries and 1/2 cup sliced green olives over bottom half of turkey breast then fold top over bottom.
  5. Brush outside of turkey breast with remaining olive oil and place prosciutto slices over top of turkey breast. Using three pieces kitchen twine, tie turkey breast on each end and in middle.
  6. On baking sheet, roast turkey 15 minutes then turn heat down to 350° F and roast 35-45 minutes. Once internal temperature reaches about 155° F, remove from oven and tent foil over top to allow it to continue cooking and stay warm. Let turkey rest about 15 minutes.
  7. Once turkey is cool enough to handle, remove kitchen twine and slice. Arrange slices on platter.
  8. To make gravy: Take remaining juice from baking sheet and add to saucepan over medium heat along with butter. Once butter is melted, sprinkle in flour and whisk. While whisking, add 1 cup chicken broth. If it becomes thick, add 1/2 cup chicken broth, or more, as needed. Let gravy cook several minutes, whisking constantly.
  9. When gravy is done, remove from heat and drizzle over sliced turkey breast. Garnish with remaining green olives and orange slices. Serve warm.

Green Beans with Olive Butter

Recipe courtesy of Culinary Hill

  • 1/4       cup (1/2 stick) unsalted butter, softened
  • 20        California Black Ripe Olives, chopped
  • 2          shallots, chopped
  • 2          cloves garlic, chopped
  • 4          quarts, plus 1/4 cup, water, divided
  • 1          tablespoon salt, plus additional, to taste
  • 2          pounds green beans, trimmed
  • freshly ground black pepper, to taste
  1. In food processor, pulse butter, olives, shallots and garlic; set aside.
  2. In large saucepan or stockpot, bring 4 quarts water and 1 tablespoon salt to boil.
  3. Add green beans and boil until tender-crisp, but still bright green, about 3-5 minutes. Work in batches, if necessary. Drain well and immediately plunge into bowl of ice water to stop cooking. In large skillet, add remaining water over medium heat. Add blanched beans and toss until heated through.
  4. Toss beans with olive butter to coat. Season, to taste, with salt and pepper. Transfer to serving platter.

Potatoes Au Gratin with Fennel and Olives

Recipe courtesy of Heather Likes Food

  • 1          bulb fennel, washed, stalks removed and cored
  • 1/2       yellow onion
  • 2          large russet potatoes, washed and peeled
  • 1          tablespoon olive oil
  • 1          tablespoon salted butter
  • 1          cup, plus 2 tablespoons, heavy whipping cream, divided
  • 1/2       California Ripe Black Ripe Olives, sliced
  • 1/2       teaspoon kosher salt
  • 1/8       teaspoon black pepper
  • 3/4       cup Gruyere cheese, grated, divided
  • 3/4       cup Jarlsberg cheese, grated, divided
  1. Heat oven to 350° F.
  2. Using mandoline or handheld slicer, thinly slice fennel, onion and potatoes.
  3. In medium pan, heat olive oil and butter then saute onion and fennel over medium-low heat 15 minutes, or until tender. Remove from heat.
  4. In large bowl, combine sliced potatoes with 1 cup cream, olives, salt, pepper and all but 2 tablespoons of each cheese.
  5. Add cooked fennel and onion to bowl and stir to combine.
  6. Transfer potato mixture to 8-by-8-inch baking dish or deep pie plate and flatten surface so potatoes are mostly submerged in cream.
  7. In small bowl, combine remaining cheese with remaining cream. Sprinkle cheese over top of potatoes evenly.
  8. Bake 45-60 minutes, or until potatoes are tender and top is golden brown and bubbly. If needed, tent with foil to prevent top from becoming too brown.
  9. Cool at least 15 minutes before serving.

Source: California Olive Committee

Meal Ideas 31 July 2019

Delicious Recipes for Stronger Bones

(Family Features) If an ounce of prevention is worth a pound of cure, it's good to know that a convenient pantry product can help fight osteoporosis – by the spoonful. Over 44 million American women and men aged 50 and older have osteoporosis or low bone mass. About half of American children under 5 years of age don't get enough calcium in their diets. And once children reach their teen years, more than 85% of girls and 60% of boys don't get their recommended daily allowance of calcium.

Since low lifetime calcium intake is one of the risk factors for osteoporosis, it makes sense to start building stronger bones in childhood, then continue through life. One easy and delicious way to automatically increase your family's calcium intake is to sprinkle nonfat dry milk into your recipes. Sprinkle nonfat dry milk into your favorite meatloaf mixture to help keep it moist.
Add it to breads, muffins and cakes for better texture and browning. Fortified with vitamins A and D, with D aiding calcium absorption, the "magic crystals" can also enrich smoothies, egg dishes, dips, puddings, mashed potatoes, soups and sauces.

For more calcium-boosting recipes and information, visit VeryBestBaking.com.

By the Spoonful
Look how easy it is to boost your calcium intake. Get the most calcium by adding 1 tablespoon of nonfat dry milk to many of the foods you eat every day. Make it a habit to get more calcium this wholesome and natural way.


1 tablespoon of ...

Amount
of calcium

Nonfat dry milk approximately

= 55mg

Fat-free evaporated milk approximately

= 45mg

Fat-free plain yogurt approximately

= 30mg

Refrigerated fat-free milk approximately

= 20mg

FFES very best baking image4

Creamy Garlic Dip

Servings: 10

  • 1          cup reduced-fat sour cream
    1/2       cup dry Nestlé Carnation Instant Nonfat Dry Milk
    2          tablespoons sliced green onions
    1          tablespoon cider vinegar
    1          clove garlic, finely chopped
    1/2       teaspoon salt
    1/4       teaspoon ground black pepper
  1. In small bowl, combine sour cream, dry milk, green onions, vinegar, garlic, salt and pepper; stir until smooth. Serve with assorted cut-up vegetables.

Nutritional information per serving: 70 calories; 5 g protein; 3 g fat (25 calories from fat); 7 g carbohydrates; 10 mg cholesterol; 0 g fiber; 190 mg sodium; 15% daily value calcium.

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Creamy Fruit Smoothie

Servings: 4

  • 3          cups fresh, frozen (unsweetened) or canned fruit, drained
  • 1 1/3    cups (3.2 ounce envelope) dry Nestlé Carnation Nonfat Dry Milk
  • 1/2       cup water
  • 1/2       cup ice cubes
  • 2          tablespoons granulated sugar (optional)
  • 1          teaspoon vanilla extract
  1. Place fruit, dry milk, water, ice, sugar and vanilla extract in blender; cover. Blend until smooth.

Note: For a tropical drink, try a mixture of mango, papaya and pineapple to make up 3 cups fruit. Follow directions above.

Nutritional information per serving: 150 calories; 9 g protein; 0.5 g fat (5 calories from fat); 28 g carbohydrates; 5 mg cholesterol; 2 g fiber; 125 mg sodium; 30% daily value calcium.

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Zesty Potato Salad

Servings: 8

  • 1/4       cup dry Nestlé Carnation Instant Nonfat Dry Milk
  • 1/4       cup water
  • 1/4       cup Dijon-style mustard
  • 1/2       teaspoon salt
  • 1/4       teaspoon freshly ground black pepper
  • 2          pounds (about 6 large) red-skinned potatoes, cut into 1-inch cubes, cooked, drained and cooled
  • 2          cups green beans, cut into 1-inch pieces, blanched (optional)
  • 1          cup chopped red bell pepper
  • 1/4       cup sliced green onions
  • lettuce leaves (optional)
  1. In small bowl, combine dry milk, water, mustard, salt and pepper until well mixed. In large bowl, combine potatoes; green beans, if desired; bell pepper and onions; add milk dressing and toss well to coat. Serve immediately or refrigerate. Serve over lettuce leaves.

Nutritional information per serving: 160 calories; 8 g protein; 1.5 g fat (15 calories from fat); 30 g carbohydrates; 5 mg cholesterol; 4 g fiber; 330 mg sodium; 20% daily value calcium.

FFES very best baking image1

Banana Nut Bread

Servings: 2 loaves

  • 4          cups all-purpose flour
  • 1 1/3    cups (3.2-ounce envelope) dry Nestlé Carnation Nonfat Dry Milk
  • 4          teaspoons baking powder
  • 1          teaspoon ground cinnamon
  • 4          large eggs
  • 3 1/2    cups (about 7 medium) mashed very ripe bananas
  • 2          cups granulated sugar
  • 1          cup vegetable oil
  • 1          cup chopped walnuts
  1. Heat oven to 350° F. Grease two 9-by-5-inch loaf pans.
  2. In medium bowl, combine flour, dry milk, baking powder and cinnamon. In large mixer bowl, beat eggs, bananas, sugar and vegetable oil on medium speed until well blended. Gradually beat in flour mixture; stir in nuts. Spoon into prepared loaf pans.
  3. Bake 60-65 minutes, or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove to wire racks to cool completely.

Nutritional information per serving: 310 calories; 6 g protein; 14 g fat (120 calories from fat); 43 g carbohydrates; 35 mg cholesterol; 2 g fiber; 115 mg sodium; 10% daily value calcium.

 

Confetti Frittata

Servings: 4

  •             Nonstick cooking spray
  • 2          cartons (8 ounces each) egg substitute
  • 1 1/3    cups (3.2-ounce envelope) dry Nestlé Carnation Nonfat Dry Milk
  • 2          cups (8 ounces) shredded reduced-fat cheddar cheese
  • 2          cups (about 6 ounces) sliced fresh mushrooms
  • 1/2       cup finely chopped red bell pepper
  • 2          medium green onions, sliced
  • 1/2       teaspoon salt
  • 1/2       teaspoon ground black pepper
  1. Heat oven to 400° F. Spray 10-inch ovenproof skillet with nonstick cooking spray.
  2. In medium bowl, combine egg substitute and dry milk; mix thoroughly. Stir in cheese, mushrooms, bell pepper, green onions, salt and black pepper. Pour mixture in prepared skillet.
  3. Bake 30-35 minutes, or until set in center. Cool on wire rack 5 minutes then cut into wedges and serve.

Nutritional information per serving: 300 calories; 38 g protein; 8 g fat (70 calories from fat); 17 g carbohydrates; 15 mg cholesterol; 1 g fiber; 980 mg sodium; 60% daily value calcium.

Photos courtesy of Getty Images

Source: VeryBestBaking.com

Videos 24 July 2019

Spanish Potato and Onion Omelet

(Family Features) A filling yet nutritious breakfast is a productive way to start any day, especially one loaded with flavor. Spanish Potato and Onion Omelets are simple to make and pack plenty of protein with diced ham and eggs paired with the complementary tastes of onion and potatoes.

Find more recipes at Culinary.net.

Watch video to see how to make this recipe!

Spanish Potato and Onion Omelet

Recipe courtesy of the National Onion Association

  • 1          cup olive oil, divided
  • 4          Yukon Gold potatoes, peeled and cut into 1/8-inch slices (about 4 cups)
  • salt, to taste
  • pepper, to taste
  • 2          medium onions, thinly sliced (2-2 1/2 cups)
  • 6          eggs
  • 4          ounces cured, cooked ham or prosciutto, diced
  1. In large saute pan, heat 3/4 cup olive oil. Cook half potatoes until tender and golden, turning often. Drain. Season with salt and pepper, to taste. Repeat with remaining potatoes.
  2. Add 4 tablespoons olive oil to pan. Cook onions until soft, about 15 minutes. Add potatoes to onions.
  3. In large bowl, beat eggs. Add eggs to potato and onion mixture. Stir in diced ham or prosciutto. Reduce heat to low and cook 8-10 minutes until golden brown on bottom. Invert platter on pan and flip omelet onto plate. Add remaining olive oil to pan; slide omelet back into pan.
  4. Cook until golden brown on bottom.
  5. Slide omelet onto serving plate. Let cool. Cut into wedges.

Source: Culinary.net

Holiday 28 March 2019

Springtime Celebrations

Family Features) Spring is full of celebrations and rich traditions that bring the family around the table for special meals. A savory leg of lamb or a dish with succulent lamb loin chops is a delicious way to enjoy a flavorful meal, no matter the occasion.

American lamb pairs beautifully with a variety of wines. Wineries such as Kendall-Jackson have a wide selection of wines that bring out lamb's mild, meaty flavor and make it even more irresistible.

Tips for Roasting Lamb

-A bone-in leg of lamb cooks faster than a boneless leg of lamb. Use a good meat thermometer to determine doneness:
Rare 135°F
Medium Rare 145°F
Medium160°F

-You can sear the lamb roast first in a hot 450°F oven for 15 minutes to seal in the juices and then reduce oven temp to 325°F and continue roasting for approximately 1 1/2 to 2 hours or until internal temperature reaches 5 to 10 degrees less than your desired temperature.

-Remove roast from oven and let rest for 20 minutes before serving. This allows the meat's juices to settle and make carving easier. (As the meat rests, the internal temperature will rise 5 to 10 degrees.)

-Carve the roast against the grain so the meat will be tender. A naturally tender cut like leg should be sliced about one half inch thick.

Choosing the Right Wine

-COMPLEMENT. Similarly flavored foods and wines complement each other.
Example: Citrus-based sauce and a lemony, lightly oaked Chardonnay (such as Kendall-Jackson Avant Chardonnay or Chablis from the Burgundy region of France).
Example: Mushrooms with the earthy flavors of Pinot Noir.

-CONTRAST. Contrasting flavors balance each other.
Example: Spicy foods and sweet wines, such as Thai food and an off-dry Riesling.
Example: Salty foods and crisp, high-acid wines such as Sauvignon Blanc or Champagne.

-MATCH the TENOR. Match a food's weight and intensity to similar elements in wine.
Example: Delicately flavored foods call for delicate varieties of wine, such as Pinot Gris or Sauvignon Blanc.
Example: Weighty textures and intense flavors are a better match for more powerful wines, such as matching herb-crusted roast lamb with a robust Syrah or Merlot.

To learn more about food and wine pairings, visit www.kj.com.

Roasted Leg of American Lamb

Serves 8
Serve with Kendall-Jackson Vintner's Reserve Merlot.

  • 1 boneless leg of lamb, approximately 6 pounds

For the marinade:

  • 4 garlic cloves, smashed
  • 2 lemons, zested
  • 1/2 tablespoon fresh thyme, chopped
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons dried oregano
  • 1 tablespoon fresh rosemary, chopped
  • 1 bunch parsley, chopped
  • 1 cup olive oil
  • 1/4 cup kosher salt
  1. In small bowl, combine all ingredients. Rub mixture on leg of lamb. Cover with plastic wrap and marinate overnight.
  2. Bring lamb to room temperature and sprinkle with salt. Preheat the oven to 375°F. Roast for 1 hour and 15 minutes or until a thermometer inserted into center of leg reads 125°F to 130°F. Cover loosely with aluminum foil and allow to rest for 20 minutes.

American Lamb Sandwich with Tzatziki Sauce

  • Leftover roasted leg of lamb

For tzatziki sauce:

  • 1/2 English cucumber, peeled, cut in half and seeded
  • 1 tablespoon fresh dill
  • 2 tablespoons fresh mint
  • 8 ounces Greek yogurt
  • 3 garlic cloves, minced
  • 1/2 lemon, juiced
  • Kosher salt
  • Freshly ground black pepper
  1. Grate cucumber with a box grater. Place grated cucumber in a strainer, sprinkle with salt and allow to drain for 20 minutes.
  2. In a bowl, add dill, mint, yogurt, garlic and lemon juice. Squeeze as much liquid from cucumber as possible and add cucumber to the yogurt. Mix well and refrigerate for at least 30 minutes. Season to taste with salt and pepper.
  3. To serve: Fill warm flatbread or pita with sliced leftover leg of lamb, thinly sliced tomatoes and cucumbers and chilled tzatziki sauce.

Fresh Mint and Garlic Marinated Grilled American Lamb Loin Chops
with Roasted Fingerling Potatoes and Green Beans

Serves 4
Serve with Kendall-Jackson Vintner's Reserve Syrah.

  • 4 cloves garlic, minced
  • 1 shallot, minced
  • 1/2 bunch parsley leaves, chopped
  • 1/2 bunch mint leaves, chopped
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 8 lamb loin chops
  1. In bowl, add garlic, shallot, herbs, olive oil, vinegar, salt and pepper. Whisk to combine.
  2. Place lamb chops into a bowl and add 3/4 cup of marinade (reserve remaining marinade for sauce). Mix to coat thoroughly. Cover and refrigerate for at least 1 hour.
  3. Preheat grill to medium-high heat. Grill lamb to desired temperature (medium-rare is recommended). Remove from heat and allow the lamb chops to rest for 5 minutes. Drizzle chops with the reserved mint and garlic sauce. Serve with roasted potatoes and green beans.

For potatoes:

  • 1/4 cup olive oil, divided
  • 1 1/2 pounds fingerling potatoes, cut in half lengthwise
  • 4 garlic cloves, crushed
  • 1 teaspoon fresh thyme, chopped
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  1. Place a sheet pan in the oven and preheat to 425°F.
  2. In a bowl, combine 1/8 cup of olive oil and remaining ingredients. Toss to coat potatoes.
  3. Pour 1/8 cup olive oil onto hot sheet pan and allow to heat for 1 minute. Place potatoes onto hot sheet pan and roast for 20 minutes or until golden brown. Serve immediately.

For green beans:

  • Kosher salt
  • 1/2 pound green beans, stems removed
  • 1 tablespoon butter
  • Freshly ground black pepper
  1. In large pot, add 1 tablespoon salt and 2 quarts water; bring to a boil. Add green beans and cook until tender, approximately 4 minutes.
  2. Remove beans from water, place into bowl with butter and toss to coat. Salt and pepper to taste. Serve immediately.

Recipes courtesy of Kendall-Jackson Executive Chef Justin Wangler

Source: The American Lamb Board / Kendall-Jackson

Holiday 01 November 2018

Fuss-Free Holiday Recipe Inspiration

(Family Features) Hosting holiday dinners can be stressful, even for the most seasoned home cooks. Between gift giving, cookie baking, home decorating and more, there’s often little time left to think through a festive feast for a hungry crowd of family and friends.

While the main entree and dessert are usually the first courses to be accounted for when planning, seasonal appetizers and sides can set your spread apart. Perfect for intimate gatherings or larger parties, a simple app like Cranberry Walnut and Brie Bites, filled with ingredients like Willow Tree Classic Chicken Salad and creamy Brie cheese, can leave guests anxiously awaiting the rest of the meal.

Round out your menu with must-have sides like potatoes. For example, a traditional French dish like Dauphinoise Potatoes are easy to make and feature a homemade butter and garlic sauce, thinly sliced potatoes and rich Gruyere cheese.

Once the hustle and bustle of the holidays are over, however, one of the last things many hosts want to do is cook another big meal. With an option like Willow Tree Chicken Pies, you can skip the hassle and get a meal on the table quickly.

For more easy hosting ideas and recipes, visit willowtreefarm.com.

Cranberry Walnut and Brie Bites

Prep time: 20 minutes
Cook time: 10-15 minutes
Servings: 12-16

  • 2          packages (17 ounces each) puff pastry
  • 1          bag (12 ounces) fresh or frozen cranberries
  • 1          cup sugar, plus additional, to taste
  • 1          orange or lemon, zest only, cut into strips
  • 2          tablespoons water
  • salt, to taste
  • pepper, to taste
  • 1          container (7 1/2 ounces) Willow Tree Classic Chicken Salad
  • 4          ounces Brie cheese, cut into 48 pieces
  • 1/4       cup finely chopped walnuts
  • 2          tablespoons minced fresh sage
  1. Heat oven to 375° F.
  2. Thaw puff pastry sheets according to package instructions. Once thawed, unfold into thirds.
  3. Cut each third into 12 equal squares to make 48 squares.
  4. Grease two mini muffin tins; press each puff pastry square into muffin cup.
  5. Bake 8-10 minutes; remove from oven and press center of each cup in with end of wooden spoon.
  6. While puff pastry is baking, prepare cranberry sauce. Add bag of cranberries into saucepan. In pan over low heat, combine sugar, one strip orange or lemon zest and water; cook, stirring occasionally, until sugar dissolves and cranberries are soft, about 10 minutes. Increase heat to medium and cook until cranberries burst, about 12 minutes. Reduce heat to low. Add sugar, salt and pepper, to taste; let cool slightly and reserve.
  7. Fill center of each puff pastry cup with chicken salad, 1/2 teaspoon cranberry sauce and one piece Brie cheese.
  8. Bake 5-7 minutes, until Brie is melted.
  9. Top with chopped walnuts and minced sage. Serve warm.

Dauphinoise Potatoes

Prep time: 20 minutes
Cook time: 30-45 minutes
Servings: 1

  • 8          ounces potatoes
  • 1          tablespoon butter
  • 1          large clove garlic
  • 1/2       cup heavy cream
  • 1          ounce Gruyere cheese, for garnish
  • salt
  • pepper
  1. Heat oven to 350° F.
  2. Peel and finely slice potatoes.
  3. Add butter to saucepan and melt. Finely mince garlic and add to saucepan; saute gently until garlic is pale golden color.
  4. Add cream to saucepan and bring to rapid simmer but do not boil.
  5. In oven-safe dish, arrange slices of potato in even layers.
  6. Pour warm cream over potatoes slowly, allowing to seep between layers without overflowing dish.
  7. Top generously with sliced Gruyere cheese and place in oven, 30-45 minutes per portion. When done, potatoes should be golden-brown on top, bubbling at edges and a knife should slide easily into center.

Note: Recipe can be multiplied for additional servings.

Photo courtesy of Getty Images (Dauphinoise Potatoes)

Source: Willow Tree

Holiday 01 November 2018

Put a Twist on Tradition this Holiday Season

(Family Features) ’Tis the season to dust off the decorations, dig out your family cookbook and celebrate everything that makes the holidays special. While it’s certainly a time to honor longstanding traditions, there’s also room to start something new and put your personal touch on the festivities.

When planning your holiday menu, for example, shake it up with a few simple swaps to impress your guests no matter the meal occasion. For an appetizer, try a Pork and Ricotta Crostini for a flavorful upgrade to the typical cheese platter. Come dinnertime, replace the annual pot roast with a savory and seasonal Apple and Herb-Roasted Pork Shoulder featuring high-quality Farmer John California Natural Fresh Pork, which is made from 100 percent fresh pork and with no artificial ingredients.

For more recipe inspiration and ideas to shake up the season, visit FarmerJohn.com.

Apple and Herb-Roasted Pork Shoulder

Prep time: 15 minutes
Cook time: 2 hours, 15 minutes
Total time: 2 hours, 30 minutes
Servings: 12

  • 1          Farmer John Boneless Pork Shoulder Butt Roast
  • salt, to taste
  • pepper, to taste
  • garlic powder, to taste
  • 1          pound potatoes, cut into 2-inch chunks
  • 2          firm apples, cut into six pieces
  • 4          thyme sprigs
  • 6          sage leaves
  • 1          cup chicken broth
  1. Heat oven to 500° F.
  2. Season pork shoulder roast with salt, pepper and garlic powder, to taste.
  3. Lay potatoes and apples in bottom of roasting pan. Top with thyme and sage.
  4. Place seasoned pork shoulder in roasting pan on top of thyme and sage.
  5. Pour chicken broth into roasting pan. Roast 10-15 minutes until skin is browned.
  6. Reduce heat to 300° F and continue to roast, basting liquid over pork every 30 minutes for about 2 hours until internal temperature reaches 155° F.
  7. Remove pork shoulder roast and let cool 15 minutes before slicing.
  8. Serve with roasted potatoes and apples.

Pork and Ricotta Crostini

Prep time: 15 minutes
Cook time: 36 minutes
Total time: 51 minutes
Servings: 10

  • 1          Farmer John Pork Tenderloin
  • 1          tablespoon olive oil
  • 1          tablespoon, plus 1 teaspoon, Italian seasoning blend, divided
  • 1          teaspoon garlic powder, divided
  • 1          teaspoon salt
  • 1/2       teaspoon freshly ground black pepper
  • 1 1/2    cups ricotta cheese
  • 1/4       teaspoon onion powder
  • 1          long baguette, cut into 1/2-inch thick slices
  • balsamic glaze
  • 3          tablespoons finely chopped fresh flat-leaf parsley
  1. Heat oven to 425° F. Rub all sides of pork tenderloin with olive oil and place on rack in shallow roasting pan. Sprinkle 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, salt and pepper evenly over tenderloin.
  2. Roast 25-30 minutes per pound until internal temperature reaches 150° F. Remove pork tenderloin from oven and let stand 5-10 minutes. Cut into thin slices.
  3. In small bowl, mix together ricotta cheese, remaining Italian herb mix, remaining garlic powder and onion powder until well combined. Set aside.
  4. Place baguette slices on large baking sheet and bake 2-4 minutes per side while pork tenderloin is standing.
  5. To assemble, spread about 1 tablespoon ricotta cheese mixture on one side of each baguette slice; top with thin slices of pork. Garnish with drizzle of balsamic glaze and parsley.

Source: Farmer John

Breakfast & Brunch 01 November 2018

A Comforting Breakfast to Savor this Season

Bring new holiday traditions to life with a warm, wholesome morning meal

(Family Features) As the busy holiday season approaches, take time to relax and make family memories with a delicious breakfast at home. Bringing loved ones together doesn’t always need to involve an elaborate gathering. Sometimes, a warm, cozy morning meal is all you need.

With wholesome nutrition top of mind for many moms, incorporating milk into your family’s routine can be a simple way to get important nutrients like protein, calcium and vitamin D. When you use real, farm fresh, dairy milk in your favorite holiday recipes, you can feel good knowing that it provides a natural nutrient package that is hard to match in any other single food or beverage.

During this holiday season, bring the family together to enjoy savory comfort foods, like this homemade twist on classic hash browns. Made with ingredients you can feel good about, like nutritious milk, crisp vegetables and fresh herbs, this potato hash is sure to become a new favorite. It’s served with an 8-ounce glass of milk for an extra nutrient boost that helps everyone power through the busy holiday season.

For more recipes to bring the family together during the holiday season, visit milklife.com.

Garlic Herb Potato Hash

  • 3          tablespoons unsalted butter
  • 8          small red potatoes, skin-on and diced (about 3 cups)
  • 1          red bell pepper, diced
  • 3          teaspoons minced garlic
  • 1          teaspoon fresh thyme, finely chopped, plus additional for topping
  • 1          teaspoon fresh oregano, finely chopped, plus additional for topping
  • 2          tablespoons all-purpose flour
  • 2/3       cup milk
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 2          slices low-sodium turkey bacon, cooked near crispy
  • 1/4       cup finely grated reduced-fat sharp cheddar cheese
  1. In large skillet over medium heat, melt butter then add potatoes, bell peppers, garlic, thyme and oregano, stirring occasionally until potatoes are fork-tender.
  2. Sprinkle flour over potato mixture and stir to coat. Gradually stir in milk until sauce forms. Season with salt and pepper and stir in slices of turkey bacon. Sprinkle with cheddar cheese and cover, allowing to melt 1-2 minutes. Uncover and top with additional herbs, if desired, before serving.
  3. Pair each serving with 8-ounce glass of milk.

Nutritional information per serving: 320 calories; 11 g fat; 6 g saturated fat; 45 mg cholesterol; 17 g protein; 38 g carbohydrates; 3 g fiber; 440 mg sodium; 434 mg calcium (45% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk. 

Source: MilkPEP

Meal Ideas 26 February 2018

Throw a Shamrockin' St. Patrick's Day Party

With Irish Classics and Green-Tinted Treats

(Family Features) It doesn’t take the Luck o’ the Irish to throw a great St. Patrick’s Day party. These tips and recipes will help you throw a festive celebration you’ll enjoy as much as your guests — including make-ahead corned beef and a minty-green cookie recipe both adults and little leprechauns will love.

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For more St. Patrick’s Day recipes, check out www.McCormick.com and visit McCormick Spice on Facebook and Pinterest.“We’ve developed recipes that make the tastes of Ireland easy to create — from a simple Irish Soda Bread to a classic corned beef and cabbage recipe that can be made in a slow cooker,” said Mary Beth Harrington of the McCormick Kitchens. “And don’t forget the treats! Our Mint Chocolate Chip Cookies are the perfect ending to a perfectly green party.”

Mint Chocolate Chip Cookies

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 1–1 1/2 teaspoons McCormick Green Food Color
  • 1 teaspoon McCormick Pure Peppermint Extract
  • 1 1/2 cups semi-sweet chocolate chips
  1. Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, food color and peppermint extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips.
  2. Drop by heaping tablespoons about 2 inches apart onto ungreased baking sheets.
  3. Bake 10–12 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Savory Irish Cheese Soda Bread

  • 2 1/2 cups flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons McCormick Caraway Seed
  • 1 teaspoon McCormick Garlic Powder
  • 1/4 teaspoon McCormick Red Pepper, Ground
  • 1/2 cup shredded Irish Cheddar cheese
  • 2 eggs
  • 1 1/4 cups buttermilk
  1. Preheat oven to 350°F. Mix flour, sugar, baking powder, baking soda, salt and seasonings in large bowl. Stir in cheese. Set aside. Mix eggs and buttermilk in medium bowl. Add to dry ingredients; stir until well blended. Spread in lightly grease 9-inch round cake pan.
  2. Bake 30–40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely on wire rack.

Tip: Make muffins instead of bread. Prepare dough as directed and divide among 12 greased muffin cups. Bake 20–25 minutes or until toothpick inserted in center comes out clean.

Slow Cooker Corned Beef and Cabbage

  • 8 small red potatoes
  • 2 cups baby carrots
  • 1 small onion, quartered
  • 1 corned beef brisket (4 pounds), rinsed and trimmed
  • 2 tablespoons McCormick Mixed Pickling Spice
  • 1 teaspoon McCormick Minced Garlic
  • 1/2 head cabbage, cored and cut into wedges
  1. Place potatoes, carrots and onion in slow cooker. Place corned beef brisket over vegetables. Sprinkle with pickling spice and minced garlic. Add enough water (about 8 cups) to just cover meat. Cover.
  2. Cook 7 hours on high. Add cabbage. Cover. Cook 1–2 hours on high or until cabbage is tender-crisp.
  3. Remove corned beef brisket to serving platter. Slice thinly across grain. Serve with vegetables.

Tip: For best results, do not remove cover while cooking in slow cooker.

Source:  McCormick & Company, Inc.

Meal Ideas 09 February 2018

Beat Winter Blues with a Little Help From Vitamin D

Wholesome ingredients can help up your intake during the dark days of winter

(Family Features) Staying indoors and wrapping up in a blanket is one way to avoid winter’s frigid weather, but less exposure to the sun can also put you at risk of a vitamin D deficiency. Milk is the primary source of vitamin D in the American diet, according to research published in the FASEB Journal, making it a great choice on dark winter days.

An 8-ounce glass of milk provides 30 percent of the daily value of vitamin D, so just three cups of milk each day will provide 90 percent of your body’s recommended daily requirements. Milk is also an easy way to get other essential nutrients like B vitamins for energy, high-quality protein for lean muscle and vitamin A for a healthy immune system.

When you need a quick way to warm up on a cold day, try this creamy chicken corn chowder recipe that can be made with a pressure cooker. Cooked with wholesome ingredients like milk, chicken and potatoes and topped with bacon and green onions, it’s an easy and delicious addition to your weekly meal rotation. For more recipes to warm up your winter, visit milklife.com.

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Pressure Cooker Corn Chowder

Servings: 12

  • 6          slices (6 ounces each) thick-cut bacon, chopped
  • 1          small yellow onion, diced
  • 3          cloves garlic, minced
  • 1          pound boneless skinless chicken breast, diced
  • 1          bag (16 ounces, about 3 1/3 cups) frozen corn kernels
  • 4          cups chicken broth
  • 1          pound unpeeled or peeled Yukon Gold potatoes, cut into 1/4-1/2-inch chunks
  • 1/2       teaspoon kosher salt, plus additional, to taste
  • 1/2       teaspoon coarsely ground black pepper, plus additional, to taste
  • 2          tablespoons cornstarch
  • 1 1/2    cups fat-free milk
  • 2-3       green onions, sliced (optional)
  • 1          tablespoon heavy cream or half-and-half (optional)
  1. Heat large skillet over medium-high heat. Add chopped bacon and cook until crispy. Using a slotted spoon, transfer cooked bacon to paper towel-lined plate and pour off all but 1 tablespoon bacon fat.
  2. Return skillet to stove. Add onion and garlic; saute 2 minutes, stirring frequently. Add diced chicken and frozen corn; saute for an additional 3 minutes, stirring often.
  3. Remove skillet from heat and transfer contents to pressure cooker. Add chicken broth, potatoes, salt and pepper. Close and seal pressure cooker, making sure the vent is in the sealed position. Cook on high 8 minutes.
  4. While the chowder cooks, make a slurry by whisking cornstarch (or flour) into milk. Set aside.
  5. When done, remove pressure cooker from heat. Allow pressure to release on its own or carefully quick-release pressure after a few minutes. Stir in the cornstarch-milk slurry. Cover and allow chowder to thicken for 10-15 minutes before serving.
  6. Portion soup into bowls and generously top with bacon. Garnish with green onion and cream or half-and-half, if desired. Season with additional salt and pepper, to taste.

Nutritional information per serving: 190 calories; 5 g fat; 1.5 g saturated fat; 35 mg cholesterol; 14 g protein; 20 g carbohydrates; 2 g fiber; 530 mg sodium; 52 mg calcium (6% of daily value). Nutrition figures based on using fat-free milk.

Source: MilkPEP

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