Meal Ideas 02 July 2018

Create Family Moments and Memories this Summer

(Family Features) Take advantage of slower summer schedules and warmer weather by rounding up the family and heading to the backyard for fun, food and family time.

The opportunities for quality family time during the warmer months are nearly endless, especially with just a little creativity and ingenuity, like these fun summer ideas from Borden Cheese.

Let your inner kid run free
Celebrate your favorite summer memories with your kids by breaking out the flashlights to play tag and other fun games in the backyard all night long. Whether it’s kick the can, ghost in the graveyard, capture the flag or a good, old-fashioned game of hide and seek, backyard games are a great way to get the whole family to unplug and enjoy summer evenings together. Don’t be surprised if the neighbors join in the fun, too.

Fire up your appetite
Ditch the kitchen and get the whole family engaged by recreating everyone’s favorite pizza on the grill. The perfect base for everyone to cook up their own creations, this deliciously easy Cheesy Flatbread Pizza recipe can be enjoyed by adults and kids alike. Keep it simple for kids with Borden Cheese Mild Cheddar Shreds or dress it up with some fresh veggies straight from your garden or local farmer’s market. For added fun and flavor, toss your family’s pizza on the grill for a crispy, authentic crust.

Rethink family movie night
Get off the couch and take your family movie outside. All you need is a sheet, a projector and some comfy pillows and throws to turn your backyard into an open-air movie theater. Watch new releases, old favorites or even home movies on the big screen right in your own backyard. To keep the fun going, pitch a tent and spend the night outside sleeping under the stars.

Find more family-friendly recipes for summer at BordenCheese.com.

Cheesy Flatbread Pizza

Cook time: 25 minutes
Servings: 4

  • 1          piece (12 inches) cracker bread or flatbread
  • 1          tablespoon olive oil, plus additional for brushing
  • 1          package (8 ounces) Borden Cheese Mild Cheddar Shreds, divided
  • 8          strips thick-sliced bacon, cooked crisp and broken into 1-inch pieces
  • 4          whole garlic cloves, sliced
  • 4          plum tomatoes, sliced
  • 1/2       red onion, cut in strips
  • 1/4       cup chopped Italian parsley
  • fresh basil leaves (optional)
  1. Heat oven to 400° F.
  2. Brush bread with small amount of olive oil and place on cookie sheet. Spread 1 1/2 cups cheese evenly around bread. Top evenly with bacon pieces.
  3. In small skillet over medium heat, heat 1 tablespoon olive oil until hot. Add garlic and saute until lightly browned. Sprinkle onto pizza. Arrange sliced tomatoes and red onions on pizza.
  4. Add parsley to remaining cheese and spread over ingredients.
  5. Bake 10 minutes, or until cheese is melted. Cut into squares and serve immediately. Garnish with fresh basil leaves, if desired.  

Tip: For a different flavor profile, try grilling pizza rather than baking. Brush raw side of dough with olive oil and grill until bottom of crust is golden brown.

Source: Borden Cheese

Videos 13 December 2018

Cinnamon-Apple Crostata

Need a dessert that is not only delicious but easy to make?  Try this recipe for Cinnamon-Apple Crostata.  You'll have a hard time waiting to sink your teeth in to the flaky crust with a burst of cinnamon and apples. Find more delicious dessert recipes at Culinary.net.

Watch video to see how to make this delicious dessert!

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Cinnamon-Apple Crostata

  • Pie Pastry (we used Pillsbury Refrigerated Pie Crusts)

Filling

  • 1/2 cup sugar
  • 4 tsp. cornstarch
  • 2 tsp. cinnamon
  • 4 cups peeled and thinly sliced apples (4-5 medium sized)
  • 1 tsp. sugar (for sprinkling)
  • 2 tbs. chopped pecans
  1. Heat oven to 450°.
  2. In medium bowl mix together 1/2 cup sugar, cornstarch and cinnamon.  Stir in peeled and sliced apples until well combined.
  3. Place flattened pie crust on an ungreased cookie or pizza sheet.
  4. Spoon apple mixture onto the center of the crust, spreading the mixture to about 2 inches from the edge of the crust.
  5. Fold crust over mixture, pleating along the way.
  6. Brush edges of crust with water.
  7. Sprinkle sugar over crust and apple mixture.
  8. Bake for 15-20 minutes or until crust is a golden brown.
  9. Sprinkle pecans over apple mixture.
  10. Serve with a dollop of whipped cream.

Recipe adapted from Pillsbury.

Source: Culinary.net

Videos 30 November 2018

Spiced Pumpkin Bars

Cold winter weather calls for comfort food like these delicious and moist pumpkin bars.  Start your favorite movie and warm up your chilly day with a cozy blanket, a mug of hot chocolate and a plate of some of these incredible Spiced Pumpkin Bars.  Find more dessert recipes at culinary.net.

Watch video to see how to make this delicious recipe!

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Spiced Pumpkin Bars

  • 2  cups flour
  • 2  tsp baking powder
  • 2  tsp ground cinnamon
  • 1  tsp baking soda
  • 1/4  tsp salt
  • 4  eggs
  • 15 oz can of pumpkin
  • 1 2/3  cups sugar
  • 1  cup cooking oil
  • 3/4  cup chopped pecans (optional)
  • 8 ounce package cream cheese, softened
  • 1/4  cup butter, softened
  • 1  tsp vanilla
  • 2  cups powdered sugar (sifted)
  • Pecan halves (optional)
  1. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
  2. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans.
  3. Spread batter into an ungreased 15x10x1-inch baking pan.
  4. Bake in a 350° F oven for 25 to 30 minutes or until  the center comes out clean. Cool completely in pan on a wire rack.
  5. In a medium mixing bowl beat together cream cheese, butter, and vanilla until fluffy. Gradually add sifted powdered sugar, beating until smooth.
  6. Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator up to 3 days.

Recipe adapted from Better Homes and Gardens.

Source:  Culinary.net

Videos 28 November 2018

Holiday Foods with Heightened Flavor

(Family Features) Holiday hosting is all about providing guests a cozy atmosphere, good company and, quite often most importantly, food that tastes as good as it looks. While mixing and matching quality ingredients for dishes that appeal to the crowd is key to achieving successful seasonal flavors, you can take it a step further with the kitchen equipment used to craft those crave-worthy meals.

14532 detail image embed2Cookware that boosts the flavor profiles of holiday dishes can take your hosting to the next level, and these recipes from chef Chris Scott of soul food restaurant Butterfunk Kitchen highlight the importance of the tools you use.

Served as the main course, Pan-Roasted Pork Tenderloin with Roasted Vegetables and Apples combines the savory taste of pork with sweet apples for classic complementary flavors. Paired with Scott’s Cauliflower Rice and Beans, this menu offers flavors that both comfort and surprise. That enjoyment can be heightened by the cook’s experience when he or she uses equipment like Anolon Accolade Cookware to bring the dishes to life. Made with metal strategically placed where it’s most needed for efficient heat distribution and optimized cooking results, the cookware’s triple-layer nonstick coating inside and out translates to easy food release and cleanup, ensuring the delight lasts from cooking to clean-up.

Whether enjoyed as dessert or a morning treat, Cinnamon Rolls with Dried Cranberries and Pecans serve up a combination of soft, warm dough with a pecan crunch to satisfy each guest’s sweet tooth.

For those holiday delights that require time in the oven, an option like the Anolon Eminence Bakeware line provides heavy-duty steel construction and rolled rims for even heating, durability and warp resistance for an elegant and sophisticated look that’s as practical as it is appealing.

Find more holiday recipes and kitchen solutions at anolon.com.
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Pan-Roasted Pork Tenderloin with Roasted Vegetables and Apples

Recipe courtesy of Chris Scott on behalf of Anolon Cookware
Yield: 4 servings

  • Anolon Accolade Saute Pan
  • 1          tablespoon olive oil
  • 1          pork tenderloin (8 ounces), cleaned
  • salt, to taste
  • pepper, to taste
  • 3          carrots, peeled and cut into pieces
  • 2          apples, cut into wedges
  • 4          baby bliss potatoes, halved
  • 1          leek, cleaned and halved
  • 3          cups apple cider
  • 1/4       cup apple cider vinegar
  • 1/4       cup brown sugar
  1. Heat oven to 400° F. Heat saute pan over medium-high heat; add olive oil. Season pork tenderloin with salt and pepper, to taste, and sear on all sides until brown.
  2. In same pan, add carrots, apples, potatoes and leek. Reduce heat to medium and cook 3 minutes until vegetables have some color.
  3. Deglaze pan with apple cider, apple cider vinegar and brown sugar.
  4. Put pan in oven and cook 15 minutes. Remove pan from oven.
  5. Remove pork from pan and let rest on cutting board. Put saute pan with vegetables and liquid back in oven 3 minutes until liquid is reduced and syrupy. Vegetables should be well glazed when finished.
  6. Slice pork and plate. To serve, place glazed vegetables and pan drippings over meat.

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Cinnamon Rolls with Dried Cranberries and Pecans

Recipe courtesy of Chris Scott on behalf of Anolon Cookware
Yield: 24 cinnamon rolls

Cinnamon Rolls:

  • Anolon Accolade Saucepan
  • 2          cups milk
  • 1/2       cup water
  • 1/2       cup butter
  • 1/3       cup cornmeal
  • 2          teaspoons salt
  • 7          cups all-purpose flour, divided
  • 2          packages (4 1/2 teaspoons) active dry yeast
  • 2          eggs

Topping:

  • 2          cups packed brown sugar
  • 1/2       cup butter
  • 1/2       cup milk
  • 1          cup chopped pecans

Filling:

  • 1/4       cup butter, softened
  • 2          tablespoons ground cinnamon
  • 1/2       cup sugar
  • 1          cup dried cranberries
  • 1          cup chopped pecans
  1. To make Cinnamon Rolls: In saucepan, combine milk, water, butter, cornmeal and salt; bring to boil, stirring frequently. Set aside to cool to 120-130° F.
  2. In separate bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture and, using mixer, beat on low until smooth. Add eggs and 1 cup flour; mix 1 minute. Stir in remaining flour, as necessary, to form soft dough.
  3. Turn dough onto floured surface; knead until smooth and elastic. Place in greased bowl, cover and let rise until doubled in size, about 1 hour.
  4. To make Topping: In saucepan, combine brown sugar, butter and milk; bring to boil, stirring occasionally. Pour into greased baking pan. Sprinkle with pecans; set aside.
  5. Heat oven to 375° F.
  6. To make Filling: Punch dough down, divide in half. Roll each half into rectangle; spread with softened butter. Combine cinnamon and sugar; sprinkle heavily over butter. Sprinkle cranberries and pecans over top. Roll up dough from one side. Pinch seams and turn ends under. Cut each roll into 12 slices. Place slices cut-side down in baking pan. Cover and let rise until nearly doubled in size, about 30 minutes.
  7. Bake 25 minutes, or until golden brown. Remove from oven and let cool about 1 minute. Invert onto serving platter.

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Holiday Cauliflower Rice and Beans

Recipe courtesy of Chris Scott on behalf of Anolon Cookware
Yield: 8 servings

  • Large Anolon Accolade Skillet
  • 1          large head cauliflower
  • 1/4       cup butter
  • 1/2       cup black eyed peas, drained and rinsed
  • 1          tablespoon Cajun seasoning
  • 2          tablespoons parsley, chopped
  • 1/3       cup dried cranberries
  • 1          cup roasted butternut squash, diced
  • 1          tablespoon fresh chopped sage
  1. Wash and thoroughly dry cauliflower; remove all greens.
  2. Use box grater and grate into “rice.”
  3. Using skillet, heat butter until melted and beginning to become toasty. Add cauliflower rice and cook until soft, constantly stirring. Add black eyed peas, Cajun seasoning and parsley; stir and cover with lid. Reduce heat to low and cook 5 minutes. Add dried cranberries, roasted butternut squash and sage.

Source: Anolon

Watch this video to see how to make this delicious recipe!

Meal Ideas 09 November 2017

A Festive Meal to Remember

(Family Features) Make your perfect holiday story complete by serving one of the best holiday dinners you’ve ever enjoyed. A prime rib roast paired with savory toppings is guaranteed to earn rave reviews from the whole family. Add easy gourmet sides and a holiday dessert to create a memorable meal that may well become a new holiday tradition. Best of all, it’s even easier than you may expect.

Upscale side dishes can make the meal complete. If you’re short on time or want to eliminate some of the fuss, you can take almost all the work out of a holiday dinner by using prepared side dishes from Omaha Steaks. Options like Brussels Sprouts with Bacon and Shallots, Roasted Root Vegetables or Roasted Garlic Mashed Potatoes can lend a special touch to your holiday feast.

No festive feast is complete without dessert, and individual-sized Sticky Toffee Pudding Cakes are a perfect solution. They’re made with real, premium ingredients, so all you need to do is pop them in the microwave straight from the freezer.

Reverse-Seared Roasting

The reverse searing method can lead to a well-browned holiday roast with an evenly cooked interior that’s tender and flavorful.

  1. A day before cooking, dry brine or season roast and leave it uncovered in the refrigerator to develop crust and flavor. This dries the outside of the roast and forms a layer that allows even browning while locking in moisture.
  1. Place roast in the oven at a low temperature to cook evenly from edge to edge. Take it out at an interior temperature of 5-10 degrees below desired finished temperature; it will cook a little more while resting and during searing.
  1. Remove from oven and sear roast in a broiler, grill or hot pan to create the crust.

Find more recipes for a holiday dinner to remember at OmahaSteaks.com.

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Horseradish Cream

Active time: 30 minutes
Total time: 30 minutes

  • 1/2       cup mayonnaise
  • 3          tablespoons prepared horseradish
  • 1          tablespoon white vinegar, plus 1 teaspoon
  • 1          teaspoon kosher salt   
  • 1/8       teaspoon cayenne pepper
  • 1/8       teaspoon black pepper
  • 1/2       cup heavy whipping cream
  1. In medium mixing bowl, whisk together mayonnaise, horseradish, vinegar, salt, cayenne and black pepper. Whip cream to soft peaks using stand mixer. Gently fold into mayonnaise mixture. Chill until ready to serve.

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Reverse-Seared Prime Rib Roast

Active time: 30 minutes
Total time: 4 days

  • 4          pound Omaha Steaks Bone-In Frenched Prime Rib Roast
  • any variety Omaha Steaks Rub
  1. Thaw roast completely in refrigerator before cooking; allow 48-72 hours. Season roast with rub 12-18 hours before cooking and leave uncovered in refrigerator overnight.
  2. When ready to cook, heat oven to 225° F. Place roast on elevated rack in roasting pan. Roast 3 hours and 15 minutes, or to internal temperature of 120-125° F. Let roast rest 30-45 minutes.
  3. Broil on high 2 inches from broiler, 4 minutes on one side, 2 minutes on other side, or until brown crust uniformly covers roast.

Tip: For easier carving, trim roast from bones prior to cooking. Stand rib roast on end so ribs are pointed up. Using sharp knife, cut along bone, being careful not to cut into roast. Tie roast up with butcher’s twine to hold it together while cooking.

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Reverse-Seared Chateaubriand

Active time: 30 minutes
Total time: 4 days

  • 2          pound Omaha Steaks Chateaubriand Roast
  • any variety Omaha Steaks Rub
  1. Thaw roast completely in refrigerator before cooking; allow 48-72 hours. Season roast with rub 12-18 hours before cooking and leave uncovered in refrigerator overnight.
  2. When ready to cook, heat oven to 225° F. Place roast on elevated rack in roasting pan. Roast 2 hours, or to internal temperature of 120-125° F. Let roast rest 30-45 minutes.
  3. Broil on high 2 inches from broiler, 4 minutes on one side, 2 minutes on other side, or until brown crust uniformly covers roast.

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Figgie Onion Jam

Active time: 30 minutes
Total time: 1 hour

  • 2          tablespoons unsalted butter
  • 1          medium red onion, peeled and diced into 1/4-inch pieces
  • 1          cup dried black Mission figs, stems removed
  • 1          cup water, divided
  • 1/2       cup balsamic vinegar, divided
  • 1/2       cup sugar
  • 3/4       teaspoon salt
  • 1/4       teaspoon black pepper
  • 1/4       teaspoon vanilla extract
  1. In 4-cup sauce pot, melt butter over low heat. Add onions. Cover and cook on low 15 minutes until onions have softened. Add figs, 1/4 cup water, 1/4 cup vinegar, sugar and salt. Cover and cook on low another 15 minutes until figs have softened.
  2. Remove pot from heat and add black pepper and vanilla extract. Pour into blender or use immersion blender to process until smooth. Add remaining water and vinegar to blender for smoother jam or leave as-is for a more chunky texture.

Source: Omaha Steaks

Meal Ideas 10 August 2015

Homemade Organic Baked Mac and Cheese

Ingredients
  • 5 tablespoons Organic Valley Cultured Unsalted Butter, divided
  • 1/2 cup homemade bread crumbs
  • 1/4 cup Organic Valley Shredded Parmesan Cheese
  • 1 pound organic dry pasta in elbow or other small tubular shape
  • 4 tablespoons organic flour
  • 4 cups Organic Valley Whole Milk
  • 1 teaspoon dry mustard
  • 6 cups (24 ounces) grated Organic Valley Sharp and/or Mild Cheddar Cheese
  • Salt and pepper to taste
Preparation
  1. Preheat oven to 400° F. Melt 1 tablespoon butter and combine with breadcrumbs and Parmesan cheese in a small bowl. Set aside.
  2. Cook pasta per package directions, drain, and return to pot.
  3. In large heavy saucepan, melt remaining butter over low to medium heat. Add flour and whisk until golden. Add milk; continue whisking and cooking until sauce thickens slightly. Add dry mustard and grated cheese, whisking until cheese melts into sauce. Taste and add salt and pepper as desired.
  4. Pour sauce over pasta and stir to combine well. Transfer macaroni to a 4-quart baking dish. Sprinkle with breadcrumb mixture.
  5. Bake 25 to 30 minutes until lightly golden and bubbling.
Serves

6 to 8

 

Source Organic Valley

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