Corn Chowder with Poblano
Recipe courtesy of Nestlé USA, Inc.
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 1/2 cup chopped red bell pepper
- 1 poblano chile, deveined, seeded and chopped
- 2 garlic cloves, chopped
- 2 packages (16 ounces each) loose-pack frozen whole kernel corn, thawed, divided
- 1 can (14 1/2 ounces) low-sodium and fat-free chicken broth
- 1/4 cup water
- 1 can (12 ounces) Carnation Evaporated Fat Free or low-fat 2% milk
- salt, to taste (optional)
- ground pepper, to taste (optional)
- 1 tablespoon chopped fresh parsley (optional)
- In large saucepan over medium-high heat, heat vegetable oil. Add onion, pepper, chile and garlic; cook, stirring occasionally, 3-4 minutes, or until tender. Add 4 cups corn; cook, stirring occasionally, 4-5 minutes, or until tender. Add broth and water; cook, stirring frequently, 15 minutes is very soft.
- Place corn mixture in blender or food processor (in batches if necessary); process until smooth. Return to saucepan. Stir in remaining corn and evaporated milk.
- Cook 5-10 minutes, stirring frequently, until chowder is thick. Season with salt and pepper. Garnish with parsley.
Note: One small jalapeño can be substituted for poblano chile. Chiles vary in heat level; half a jalapeno may be all you need.
Photo courtesy of Getty Images
(Family Features) When it comes to eating, it can be difficult to find foods that kids can enjoy while also introducing them to valuable nourishment and health principles.
Instead of giving in to ice cream for every meal or forcing children to eat something their taste buds don’t agree with, there are tasty recipes like Chicken Noodle Soup, Cinnamon-Sprinkled French Toast and Flower Salad that can quench their appetites without giving up nutritional value. These fun recipes can give kids a chance to help in the kitchen, learning important life skills while spending quality time with family.
To find more fun, kid-friendly recipes that include both taste and nourishment, visit culinary.net.
The Classic Kid-Favorite
When mealtime hits and bellies start growling, turn to a classic to keep your kids full and satisfied. Chicken Noodle Soup has always been a favorite among children, so keep tradition alive in your family with this scrumptious recipe. For more delicious chicken recipes, visit eatchicken.com.
Chicken Noodle Soup
Recipe courtesy of National Chicken Council
- 1 chicken (3 pounds), liver discarded
- 2 1/2 quarts cold water
- 4 carrots, peeled and cut into bite-size pieces
- 2 onions, peeled
- 2 celery stalks with leaves, cut into 4 pieces
- 6 cloves garlic, peeled
- 2 fresh thyme sprigs or 1/2 teaspoon dried thyme
- 1 1/2 teaspoons kosher salt
- 1 teaspoon whole black peppercorns
- 1 cup small pasta, cooked
- 1 cup frozen peas, thawed
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- To prepare broth: In large pot over high heat, bring chicken and all remaining broth ingredients to boil. Reduce heat to low; skim surface of broth to remove foam. Let simmer 1 1/2 hours, skimming occasionally, and turning chicken. Add more water if necessary to keep chicken submerged.
- Remove chicken with tongs and cool. Strain broth through fine sieve. Discard celery, herbs and spices. Reserve onions and carrots. Remove any excess fat from top of broth with spoon.
- Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve. Quarter cooked onions, if desired.
- To prepare soup: In large pot over high heat, return strained chicken broth and bring to rolling boil. Add reserved onions and carrots. Reduce heat to low; stir in reserved chicken meat, pasta and frozen peas, cooking until warm. Season with salt and pepper. Ladle soup into bowls and top with dill and parsley.
Connect Kids with Food for Healthy Habits
More than nine in 10 millennial moms think it's important for their kids to learn about where their food comes from, and more than three-quarters of those moms actively do things with their kids to help learn just that, according to recent findings.
Building healthy habits is the top reason moms cite for encouraging more learning when it comes to food, according to research conducted by IPSOS on behalf of Cuties – the sweet little clementines. Even when the weather is colder outside, recipes like this Flower Salad can help encourage kids to eat healthy for a lifetime.
For more kid-friendly recipe ideas and content exploring where food comes from, visit cutiescitrus.com/our-story.
Recipe courtesy of Ellie Krieger
- 1 Cuties clementine
- 9-10 thinly sliced strips red bell pepper, cut in 1-inch pieces
- 1/2 grape tomato
- 1 celery stick, cut to 3 inches
- 2 small leaves romaine lettuce
- 1 piece English cucumber, unpeeled, seeded and cut to 1 1/2 inches then thinly sliced
- 2 tablespoons plain Greek yogurt
- 1/2 teaspoon honey
- 1/4 teaspoon fresh lemon juice
- Peel clementine and separate sections almost all the way, leaving attached at the base. Place on plate with base down. Place piece of red bell pepper between each citrus section, and half tomato in center to form flower.
- Place celery and lettuce leaves underneath as stem and leaves. Arrange cucumber slices below to represent grass.
- In small bowl, stir together yogurt, honey and lemon juice.
- Serve dip in dish alongside flower, or in a mound underneath cucumber slices.
Nutritional information per serving: 76 calories; 0.5 g total fat; (0.3 g saturated fat, 0.2 g poly fat); 4 g protein; 15 g carbohydrates; 2 g fiber; 2 mg cholesterol; 21 mg sodium.
A Memorable Morning Meal
Whether it’s before school or after sleeping in on a Saturday morning, breakfast is a popular meal for children of all ages. Next time you and your family rise and shine, go with this recipe for Cinnamon-Sprinkled French Toast to keep the whole gang happy. Find more kid-friendly recipes for every meal at nutrition.gov.
Cinnamon-Sprinkled French Toast
Recipe courtesy of the USDA
- 2 large eggs
- 2 tablespoons fat-free milk
- 1/2 teaspoon ground cinnamon
- 2 slices whole-wheat bread
- 1 teaspoon soft margarine
- 4 teaspoons light pancake syrup
- In flat-bottomed bowl, crack eggs. Thoroughly whisk in milk and cinnamon. Dip bread slices, one at a time, into egg mixture, wetting both sides. Re-dip, if necessary, until all egg mixture is absorbed into bread.
- Meanwhile, heat large, nonstick skillet over medium heat. Add butter. Place dipped bread slices in skillet. Cook 2 1/2-3 minutes per side, or until both sides are golden brown.
- Drizzle with syrup. Serve when warm.
Nutritional information per serving: 190 calories; 8 g total fat; (3 g saturated fat); 10 g protein; 19 g carbohydrates; 2 g fiber; 215 mg cholesterol; 250 mg sodium.
Photo courtesy of Getty Images (Chicken soup photo and French toast photo)
Jazzing Up Brunch New Orleans-Style
(Family Features) Much like Mardi Gras, beignets and jazz music, brunch is a true New Orleans tradition. But you don't have to live in the Big Easy to enjoy the big taste of New Orleans-Style food, especially as home-hosted brunches have been surging in popularity. When the crisp fall weather blows in this year, warm things up with a fun and flavorful mid-day feast for friends and family.
With home chefs looking for more intimate and casual settings to enjoy a good meal, Zatarain's, the brand that's been serving up New Orleans-Style food for over 120 years, makes it easy to bring brunch back to its roots: the home kitchen.
Tired of the same standard brunch fare? Add a little jazz to your daylight soiree with authentic and original dishes sure to spice up the occasion. Creole Cheddar Cheese Corn Muffins and Fried Green Tomatoes with Crab and Remoulade Sauce are sure crowd pleasers. Finish off the meal with a sweet and satisfying Bananas Foster Bread Pudding with Rum Butter Sauce, a true New Orleans favorite. This Southern spin on brunch is a fresh and fun way to entertain guests at home.
For more information on how to enjoy brunch like a true New Orleanian, visit www.facebook.com/zatarains. Check out more recipes, as well as a fun app sure to jazz up any Facebook page.
Zatarain's Jambalaya Breakfast Casserole
Makes 16 servings
Prep time: 15 minutes
Cook time: 1 hour
- 1 package Zatarain's Jambalaya Mix
- 1 pound cooked ham, coarsely chopped
- 8 eggs, lightly beaten
- 2 cups half-and-half
- 2 cups shredded Monterey Jack cheese
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped green onions
- Prepare Jambalaya Mix as directed on package, using ham in place of the smoked sausage.
- Preheat oven to 350° F. Mix eggs and half-and-half in large bowl until well mixed. Add cheese, bell pepper and onions; mix until well blended. Set aside. Spread rice mixture evenly in bottom of greased 13x9-inch baking dish. Pour egg mixture over top.
- Bake 30 minutes or until eggs are set. Let stand 5 minutes before serving.
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
- In large skillet over medium heat, melt butter then add potatoes, bell peppers, garlic, thyme and oregano, stirring occasionally until potatoes are fork-tender.
- 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.
- 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.
(Family Features) Warmer weather may mean finding ways to cool off, but that doesn’t mean you can’t bring bold flavors to the gathering you’re hosting with family and friends. Whether it’s a barbecue bash or a casual pool party, there is a flavorful blend perfect for nearly every occasion.
When the sun is shining, it’s time to fire up the grill, which means you can get creative and show off your skills. Add a little flavor to your world – Dale Sabor A Tu Mundo – with a versatile ingredient like Tabasco Sauce, which has helped personalize the flavors of food across the globe for nearly 150 years. Whether used as an ingredient or condiment, it can add flavor to virtually any type of cuisine, including Mexican favorites like this Parrillada Mixta with Garlic and Sweet Chipotle Marinades.
Throw some steak, shrimp and chicken on the grill and combine with sweet and spicy marinades to create a grilled spread that’s nearly irresistible. Take it up a notch and serve it with sides such as fresh limes, sizzling onions, creamy guacamole, pico de gallo and soft corn tortillas to complete your meal. It’s a tasty way to add an extra kick of flavor to summer entertaining.
Find more recipes and ways to flavor your world at Tabasco.com.
Parrillada Mixta with Garlic and Sweet Chipotle Marinades
Garlic Chipotle Marinade:
- 14 garlic cloves, peeled
- 1 medium white onion, quartered
- 1 1/2 cups light Mexican beer
- 3/4 cup olive oil
- 1 tablespoon coarse black pepper
- 4 tablespoons Tabasco Chipotle Pepper Sauce
- 1 teaspoon salt
- 2 flank steaks (1 pound each)
Sweet Chipotle Marinade:
- 8 garlic cloves, peeled
- 1 red bell pepper, de-seeded and stemmed
- 1 small white onion
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 8 tablespoons olive oil
- 8 tablespoons agave syrup
- 4 tablespoons fresh lime juice
- 1 1/4 cups orange juice
- 1 1/4 cups cold water
- 4 tablespoons Tabasco Chipotle Pepper Sauce
- salt, to taste
- 2 pounds extra-large shrimp, peeled, deveined and tails on
- 4-6 boneless, skinless chicken breasts
- To make Garlic Chipotle Marinade: In blender, puree garlic, onion, beer, olive oil and pepper. Transfer puree to large mixing bowl; add chipotle sauce and salt.
- Place steaks in re-sealable plastic bag and pour in marinade.
Note: Marinating time depends on the cut of beef selected. For fajitas or skirt steak, marinate at least 6 hours.
- To make Sweet Chipotle Marinade: In blender, puree garlic, bell pepper, onion, cinnamon, paprika, olive oil, agave, lime juice, orange juice, water and chipotle pepper sauce.
- In separate re-sealable plastic bags, divide marinade over chicken and shrimp. Allow shrimp to marinate 8 hours and chicken 24 hours.
- To prepare meat: Remove steak, shrimp and chicken from marinade and set aside. Heat grill to medium-high heat. Brush off excess marinade and grill chicken first, to desired doneness, then steak and shrimp.
Note: Cooking times will vary depending on cuts of meat and desired doneness. For best results, use a meat thermometer.
Serving suggestion: Place steak, shrimp and chicken on large platter and serve with side items such as fresh guacamole, pico de gallo, grilled onions, fresh limes and fresh corn tortillas.
(Family Features) Nothing brings people together like a barbecue. There seems to be something about being outdoors and the sizzle of fresh food on the grill that makes you want to gather with family and friends.
This summer, you can be the hero of your grill with a few simple tips and tricks:
- A great meal starts with great meat. Make sure to use versatile, high-quality and tender cuts like Smithfield Fresh Pork ribs, chops and tenderloins.
- Cut down on time, not flavor. Look for pre-seasoned meats such as pork chops, or slice, dice or cube larger cuts like boneless loin to shorten cook time and increase flavor.
- Grill like a pro. Use direct heat for burgers and chops, and indirect heat for larger cuts like ribs.
Find more summer grilling tips and pitmaster-perfected recipes at SmithfieldGetGrilling.com.
St. Louis Style Pork Spare Ribs with Coffee Cocoa Dry Rub
Recipe courtesy of pitmaster Chris Lilly
Prep time: 10 minutes
Cook time: 3 1/2 hours
- 7 teaspoons salt
- 2 tablespoons dark brown sugar
- 4 teaspoons chili powder
- 1 tablespoon ground coffee
- 2 1/2 teaspoons unsweetened dark cocoa powder
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon ancho chile pepper
- 1/8 teaspoon coriander
- 1/8 teaspoon turmeric
- 2 racks Smithfield St. Louis Style Pork Spareribs, membrane removed
- Build charcoal fire for indirect cooking by situating coals on one side of grill, leaving other side empty. Heat grill to 250° F.
- To make dry rub: In small bowl, combine salt, brown sugar, chili powder, coffee, cocoa, black pepper, garlic powder, onion powder, ancho chile pepper, coriander and turmeric.
- Generously apply dry rub onto front and back of pork ribs. Gently pat to ensure rub adheres.
- Put ribs meat-side up over indirect heat, away from coals, close lid and cook until ribs are tender, about 3 1/2 hours.
- Remove ribs from grill and let rest, uncovered, 5 minutes. Slice ribs between bones and serve.
Pineapple Pork Kebabs
Recipe courtesy of pitmaster Sterling Ball
Prep time: 10 minutes
Cook time: 1 hour
- 1/2 Smithfield Prime Boneless Fresh Pork Loin
- 1 sweet onion, cut into 1-1 1/2-inch square pieces
- 1 red bell pepper, cut into 1-1 1/2-inch square pieces
- 2 cups pineapple chunks
- 3-4 tablespoons barbecue rub
- 2 1/2 cups teriyaki marinade
- 3-4 flexible skewers
- Heat grill or smoker to 250° F. Cut pork loin into 2-inch cubes.
- Season pork loin, sweet onion, red bell pepper and pineapple chunks with rub.
- Thread pork loin, onion, pepper and pineapple on skewer; repeat until length of skewer is almost full. Repeat with additional skewers.
- Put assembled kebabs in large re-sealable bag and add teriyaki marinade. Carefully remove air from marinade bag and refrigerate 20 minutes.
- Remove kebabs from marinade bag and place on grill over indirect heat; cook 12-14 minutes, remove and set aside.
- Increase grill temperature to 400° F. Sear kebabs at high heat, until caramelized. Using meat thermometer, check pork loin cubes for doneness; remove from heat once pork reaches internal temperature of 145° F.
(Family Features) - There's nothing better than a sizzling steak hot off the grill. If you're the grill master, you may be looking to brush up on the right techniques to make sure you have a great beef meal every time.
The Featured Cut
"Boneless top sirloin steak is perfect for the grill. It's versatile, tender and flavorful," says Chef Dave Zino, executive director of the Culinary Center for the National Cattlemen's Beef Association. "Top sirloin partners well with rubs, marinades and sauces that add complimentary accents - and it's perfect for cutting into pieces for kabobs, a great way to stretch your grilling budget. Although it seems so decadently delicious, top sirloin is one of the 29 cuts of beef that meet the government guidelines for lean, providing 156 calories and 4.6 grams of fat - as well as 10 essential nutrients - per 3-ounce cooked serving."
Three Easy Steps
Prepare gas or charcoal grill according to manufacturer's directions for medium heat.
Remove beef from refrigerator and season with a spice blend or marinade as desired. Place on preheated cooking grid.
Cook boneless top sirloin steak (1 inch thick) 17 to 21 minutes uncovered (charcoal grill) or 13 to 16 minutes covered (gas grill), turning occasionally. To determine doneness, insert an instant-read thermometer horizontally from the side, penetrating the thickest part or center of the steak. Allow 10 to 15 seconds for the thermometer to register the internal temperature. Steaks should be cooked to 145°F (medium rare) or 160°F (medium). After cooking, season with salt, as desired.
BeefItsWhatsForDinner.com is the one-stop resource for tips and recipes that will help you make the most of your time at the grill.
Hoisin Beef Kabobs with Pineapple Salsa
- 1-1/4 pounds boneless beef top sirloin steak, cut 1 inch thick
- 1/3 cup ketchup
- 2 tablespoons hoisin sauce
- 1/2 teaspoon black pepper
- 1 cup diced fresh pineapple
- 1/2 cup diced red bell pepper
- 1/2 cup diced cucumber
- 2 teaspoons rice vinegar
- Combine Pineapple Salsa ingredients in small bowl; set aside. Combine ketchup and hoisin sauce in another small bowl; set aside.
- Cut beef steak into 1 inch pieces. Thread beef pieces evenly onto four 10 to 12 inch metal skewers. Season kabobs evenly with pepper.
- Place kabobs on grid over medium, ash-covered coals. Brush beef generously with some of reserved sauce mixture. Grill kabobs, covered, 6 to 8 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally and brushing with remaining sauce mixture. Season beef with salt, as desired. Serve kabobs topped with Pineapple Salsa.
25 to 30 minutes
SOURCE: The Beef Checkoff