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

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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.

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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

Meal Ideas 31 May 2017

Fire Up the Fourth with Tasty Backyard Recipes

(Family Features) Fireworks, family and food are what the Fourth of July is all about. This year, add some spark to backyard staples like grilled chicken and potato salad with a little help from tangy condiments, smoky rubs and your cast-iron skillet.

For a main dish that’s sure to be a crowd pleaser, smother grilled chicken with a white barbecue sauce – the South’s tangy little secret. It’s made with simple pantry ingredients like mayonnaise, cider vinegar and mustard.

Make a one-pan side dish next to the cooking chicken by placing your cast-iron skillet directly on the grates. Smash whole potatoes in the pan then top with bacon, cheese and a chipotle seasoning. Let it all melt together and then top with sour cream for a smoking side.

Round out the meal with a festive cake that looks as impressive as it tastes. Dye white cake mix batter red and blue using food color then assemble in a flag shape with whipped cream and berries.

Find more recipes and ideas to fire up your Fourth of July at McCormick.com.

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White Barbecue Sauce with Smoky Chicken

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 6

White Barbecue Sauce:

  • 1 cup mayonnaise
  • 1/2 cup cider vinegar
  • 2 tablespoons Zatarain’s Creole Mustard
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon McCormick Coarse Ground Black Pepper
  • 1/2 teaspoon McCormick Garlic Powder
  • 1/4 teaspoon salt

Smoky Chicken:

  • 1 cup hickory wood chips
  • 2 pounds bone-in chicken parts
  • 2 tablespoons McCormick Grill Mates Applewood Rub
  1. To make sauce: In medium bowl, mix mayonnaise, vinegar, creole mustard, horseradish, black pepper, garlic and salt until well blended. Cover. Refrigerate at least 2 hours before serving to blend flavors.
  2. To make chicken: Cover wood chips in water and soak 30 minutes. Season chicken with rub. Drain wood chips. Fill smoker box with wet wood chips. Place smoker box under grill rack on one side of grill before lighting. Close grill.
  3. Prepare grill for indirect medium heat (350-375° F). Heat grill by turning all burners to medium. Once cooking temperature is reached, turn off burner(s) on one side. Place chicken on unlit side of grill. Close grill cover.
  4. Grill, turning occasionally, 30-40 minutes, or until internal temperature of thickest part of chicken is 165° F. Move chicken to lit side of grill with skin side down. Turn lit side of grill to high.
  5. Grill, uncovered, 3-5 minutes longer, or until chicken is charred. Serve chicken with White Barbecue Sauce.

Test Kitchen Tip: Refrigerate any leftover sauce and use as salad dressing, condiment for burgers or dipping sauce for pretzels and vegetables.

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Grilled and Loaded Smashed Potatoes

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 12

  • 1 1/2 pounds medium Yukon gold potatoes
  • 1 tablespoon vegetable oil
  • 5 teaspoons McCormick Grill Mates Bacon Chipotle Seasoning, divided
  • 6 slices Applewood smoked bacon, cut into 1/4-inch pieces
  • 1 cup chopped yellow onion
  • 1/2 cup chopped red bell pepper
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons finely chopped green onions
  • 1/4 cup sour cream
  1. Heat grill to medium.
  2. Place potatoes on microwavable plate. Pierce potatoes with fork several times. Microwave on high 5-6 minutes, or until fork-tender but still firm. Let stand until cool enough to handle. In large bowl, toss potatoes, oil and 3 teaspoons seasoning until well coated.
  3. Place potatoes on grill and cook, turning frequently, 4-5 minutes or until skin is crispy. In large cast-iron skillet on grill, cook and stir bacon 8-10 minutes, or until crisp. Add yellow onion and bell pepper; cook and stir 2-3 minutes, or until tender-crisp.
  4. Push bacon mixture to one side of skillet. Add potatoes to other side of skillet. Smash each potato with heavy spatula, bottom of small sturdy bowl or meat pounder. Sprinkle potatoes with remaining seasoning. Spoon bacon mixture over potatoes. Sprinkle with cheese.
  5. Cover pan or close grill. Cook 3-5 minutes, or until cheese is melted. To serve, sprinkle with green onions and dollops of sour cream.

Test Kitchen Tip: Cooking potatoes before grilling reduces overall grill time.

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Red, White and Blue Cake

Prep time: 25 minutes
Cook time: 30 minutes
Servings: 12

  • 1 package (2-layer size) white cake mix
  • 2 teaspoons McCormick Pure Vanilla Extract
  • 1/2 teaspoon Blue McCormick Assorted Neon Food Colors & Egg Dye
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons McCormick Red Food Color
  • nonstick spray
  • 1 container (16 ounces) white frosting
  • 1 cup raspberries
  • 1/2 cup blueberries
  1. Heat oven to 350° F.
  2. Prepare cake mix as directed on package, adding vanilla. Transfer 1 1/2 cups batter to small bowl and tint with neon blue food color. Tint remaining batter red by adding cocoa powder and red food color. Pour each color batter into separate 9-by-5-inch loaf pans sprayed with nonstick cooking spray.
  3. Bake blue-tinted cake 20-25 minutes; red-tinted cake 30-35 minutes. Cool cakes in pans 10 minutes. Remove from pans; cool completely.
  4. Trim cakes to remove rounded tops and edges. Slice red cake in half horizontally to form two thin layers. Place one layer on platter. Slice remaining red cake layer in half lengthwise. Slice blue cake in half lengthwise. (Blue and red cakes should be same dimensions.)
  5. Frost red cake layer on platter with 1/3 frosting. Top with lengthwise slices of red and blue cake side-by-side. Frost with 1/3 frosting. Repeat cake layer and frosting. Garnish with raspberries and blueberries to resemble flag.

Source: McCormick Spice

Meal Ideas 01 November 2016

Gather Around Hearty, Comforting Foods

(Family Features) Keep warm with hearty dishes that satisfy appetites and comfort food cravings. From russets to reds, fingerlings to purples, the hearty potato comes in many beautiful varieties that add color and texture to beloved comfort dishes. Bring out the flavors of your down-home creation by pairing it with a perfectly suited wine.

Comforting Complements
A spicy red with raspberry and peppery flavors, Zinfandel pairs particularly well with the flavors of winter — the season where comfort food is king. When searching for the perfect complement to your hearty, comfort fare, go for wines that deliver on quality at a fair price.
Discover Amador County, an up-and-coming wine region nestled in the rolling Sierra Foothills of California, through the wines of Renwood Winery. The winery runs under the direction of Joe Shebl, a talented winemaker whose artistic vision and passion for both Zinfandel and Amador County shows in every bottle.
For more information, visit www.renwood.com.

One Healthy Spud
Beyond their appearance in some of the most beloved dishes, potatoes also boast many benefits to your diet. Here are few reasons to add this versatile vegetable into meals:
Potassium — Potatoes are a great source of potassium, which may help lower high blood pressure, making them a heart-healthy choice. In fact, potatoes contain more potassium than a banana or spinach.
Vitamins — A spud a day may keep the cold germs away. One medium-sized spud has nearly half the recommended daily value of vitamin C and is also a good source of vitamin B6.
Dietary fiber — Potatoes are also a source of dietary fiber, a complex carbohydrate, which is known to increase satiety and help with weight loss.
Gluten free — Potatoes are a naturally gluten-free food, so those with gluten sensitivity can enjoy this flavorful vegetable.

For more on potatoes and healthy recipe ideas, visit www.eatwisconsinpotatoes.com.

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Country Stew

Pair with Renwood Zinfandel, California
Yield: 6 servings

  • 5 pounds bone-in short ribs, trimmed and cut into 2-inch pieces
  • 3/4 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 2 cups water
  • 1 1/3 cups Renwood Zinfandel
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 beef bouillon cubes
  • 6 large Wisconsin potatoes, washed, peeled and quartered
  • 1/2 pound small fresh mushrooms, cleaned and trimmed
  • 1 package (10 ounces) frozen whole green beans
  • 1 can (16 ounces) peeled whole tomatoes, undrained
  1. Dredge ribs in flour to coat; reserve leftover flour.
  2. Heat oil in 8-quart Dutch oven on moderate heat.
  3. Add half of ribs and brown on all sides. Once browned, remove ribs. Repeat instructions for remaining ribs.
  4. Stir in the reserved flour. While stirring, add 1 cup water and wine and stir until thickened.
  5. Return ribs to the pan.
  6. Add onion, garlic, salt, pepper and bouillon and bring to a boil.
  7. Cover and lower heat to simmer for about 1 hour, or until ribs are tender.
  8. Remove ribs with slotted spoon and cover with foil to keep warm.
  9. Add potatoes, mushrooms and beans. Simmer 20 to 30 minutes, or until vegetables are tender.
  10. Add ribs and tomatoes with liquid, and heat through.
  11. Use slotted spoon to remove meat and vegetables to large serving platter.
  12. Remove gravy to serving container and serve with ribs.

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Healthy Potato Lasagna

Pair with Renwood Premier Old Vine Zinfandel, Amador County
Yield: 4 servings

  • 2 links Italian turkey sausage (3 1/2 ounces each)
  • 1 1/2 cups chopped onion
  • 1 cup fat-free ricotta cheese
  • 1 teaspoon dried basil or Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 egg white
  • 2 cups marinara sauce, divided
  • 1 1/4 pounds Wisconsin Yukon gold potatoes, peeled and thinly sliced, divided
  • 1 cup part-skim shredded mozzarella cheese, divided
  1. Remove sausage from casing and crumble into medium skillet with onion.
  2. Cook for 10 minutes or until both are browned, breaking up sausage with back of spoon.
  3. Stir together ricotta, basil, garlic powder and egg white in small bowl.
  4. Spread 1/2 cup marinara sauce in bottom of 9-inch square baking dish.
  5. Place 1/3 of the potatoes in the bottom of the dish, forming solid layer with no gaps.
  6. Drop 1/2 ricotta mixture in spoonfuls over top and spread out just a little.
  7. Sprinkle with 1/3 of mozzarella and 1/2 sausage mixture.
  8. Add 1/2 cup more sauce then repeat potato, cheese and meat layers.
  9. Top with last layer of potatoes, remaining sauce and mozzarella.
  10. Cover with plastic wrap and make small slit to vent.
  11. Microwave on high for 30 minutes or until potatoes are tender.

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Quick & Healthy Slow Cooker Chicken & Potatoes

Pair with Renwood Zinfandel, Fiddletown

  • 2 teaspoons Herbs de Provence (or combination of dried thyme, fennel, basil and savory)
  • 1 teaspoon garlic salt
  • Freshly ground pepper to taste
  • 1/2 cup flour
  • 1 tablespoon canola oil
  • 4 small (2 pounds) bone-in-chicken breasts, skin removed
  • 1 1/4 pounds small Wisconsin red potatoes
  • 3/4 cup frozen, thawed pearl onions
  • 1 cup small baby carrots
  • 3/4 cup reduced-sodium chicken broth
  • 8 ounces small baby bella or white mushrooms
  • Chopped fresh thyme (optional)
  1. Combine Herbs de Provence, garlic salt, and pepper on a dinner plate.
  2. Spoon flour onto a second dinner plate.
  3. Coat each chicken breast with herb mixture; then dredge in flour.
  4. Heat oil in a large skillet.
  5. Add chicken and cook over medium-high heat until chicken is golden brown on both sides (approximately 3 to 4 minutes per side). If necessary, cook chicken in two batches so as not to crowd the pan.
  6. Once browned, place chicken in large slow cooker and add all remaining ingredients, except fresh thyme.
  7. Cover slow cooker and cook on high for 4 hours or on low for 8 hours.
  8. Sprinkle with fresh thyme before serving, if desired.

Source: Renwood Winery / Wisconsin Potatoes

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