recipes

Breakfast & Brunch 28 September 2017

Make it with Maple

(Family Features) Autumn is the perfect time to fall in love with maple syrup. The caramelized flavor of syrup pairs well with other fall flavors, like apples, cinnamon and pumpkin.

From spiced syrups to game-day dips, McCormick Executive Chef Kevan Vetter has tasty ideas for incorporating this fall flavor in dishes throughout the day:

  • Maple syrup is a perfect complement to sweet banana pancakes. Mix mashed bananas into the pancake batter. Once cooked, top with sliced bananas, chopped walnuts and maple syrup.
  • Add maple syrup to a melty grilled cheese sandwich. Layer cheddar cheese, bacon, sliced apples and maple syrup mixed with apple pie spice between two slices of buttered bread.
  • For a twist on a traditional game-day appetizer, drizzle maple syrup over a cheddar bacon dip.
  • For a sweet treat, mix vanilla extract and pumpkin pie spice into maple syrup then drizzle over a coconut pumpkin bread pudding.

Find more recipes featuring fall flavors at mccormick.com.
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Maple Banana Bread Pancakes

Prep time: 10 minutes
Cook time: 12 minutes
Servings: 3

  • 2          large ripe bananas
  • 2          eggs
  • 2          tablespoons packed brown sugar
  • 2          tablespoons melted butter
  • 1          tablespoon McCormick Maple Extract
  • 2          teaspoons McCormick Pure Vanilla Extract
  • 1          teaspoon McCormick Ground Cinnamon
  • 3/4       cup flour
  • 2          teaspoons baking powder
  1. Heat lightly greased griddle or skillet to medium heat.
  2. In large bowl, use potato masher to mash bananas. Add eggs, brown sugar, butter, maple extract, vanilla and cinnamon; mix well. Add flour and baking powder; mix until well blended.
  3. Pour 1/4 cup of batter per pancake onto griddle or skillet. Cook 1-2 minutes per side, or until golden brown, turning when pancakes begin to bubble.

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Coconut Pumpkin Bread Pudding with Spiced Maple Syrup

Prep time: 15 minutes
Cook time: 40 minutes
Servings: 16

Bread Pudding:

  • 2          cans (13 2/3 ounces each) Thai Kitchen coconut milk
  • 4          eggs, lightly beaten
  • 1          cup sugar
  • 1          cup canned pumpkin
  • 1          tablespoon McCormick Pumpkin Pie Spice
  • 1          tablespoon McCormick Pure Vanilla Extract
  • 8          cups cubed challah bread (or cubed French or Italian bread)
  • 1          cup flaked coconut
  • 1          cup chopped pecans

Spiced Maple Syrup:

  • 1          cup maple syrup
  • 1          teaspoon McCormick Pure Vanilla Extract
  • 1/4       teaspoon McCormick Pumpkin Pie Spice
  1. Heat oven to 350° F.
  2. To make Bread Pudding: Pour coconut milk into large bowl. Stir with wire whisk until smooth. Add eggs, sugar, pumpkin, pumpkin pie spice and vanilla; mix until well blended. Add bread cubes; toss to coat well.
  3. Pour into greased 13-by-9-inch baking dish. Let stand 10 minutes. Sprinkle evenly with coconut and pecans. Bake 35-40 minutes, or until knife inserted in center comes out clean. Cool slightly on wire rack.
  4. To make Spiced Maple Syrup: Mix syrup, vanilla extract and pumpkin pie spice in microwavable bowl or measuring cup. Microwave on high 1 minute, or until warm, stirring once. Serve with bread pudding.

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Maple Bacon Dip

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 16

  • 1          package (8 ounces) cream cheese, softened
  • 1/2       cup mayonnaise
  • 1/2       cup milk
  • 8          slices bacon, cooked and crumbled
  • 1          package McCormick Original Country Gravy Mix
  • 1 1/2    cups shredded sharp cheddar cheese, divided
  • 1/3       cup chopped red apple
  • 2          tablespoons maple syrup
  1. Heat oven to 350° F.
  2. In large bowl, mix cream cheese, mayonnaise, milk, bacon, gravy mix and 1 cup cheese until well blended.
  3. Spray 9-inch glass pie plate with nonstick cooking spray. Spread mixture in plate and top with apple and remaining cheese.
  4. Bake 25 minutes, or until heated through and cheese is melted. Drizzle with syrup.

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Maple Apple Grilled Cheese

Prep time: 10 minutes
Cook time: 8 minutes
Servings: 4

  • 1/4       cup maple syrup
  • 1/4       teaspoon McCormick Apple Pie Spice
  • 3          tablespoons butter
  • 8          slices whole-wheat bread
  • 8          slices sharp cheddar cheese (1-ounce slices)
  • 1          medium Golden Delicious apple, cored and cut into 16 thin slices
  • 4          slices cooked bacon, coarsely chopped
  1. Mix maple syrup and apple pie spice. Set aside.
  2. Butter one side of each bread slice. Layer two slices of cheese and four slices of apple on each bread slice with buttered side down. Sprinkle with chopped bacon then drizzle with maple syrup mixture. Top with remaining bread slices with buttered side up.
  3. Place sandwiches in large skillet or griddle on medium-low heat. Cook 3-4 minutes per side, or until bread is browned and cheese is melted. Cook in batches, if necessary.

Source: McCormick

Meal Ideas 01 September 2017

Power Up with Plant Protein

(Family Features) When it comes to getting energy from the food you eat, it's no secret that protein packs a powerful punch. However, research shows certain plant-based proteins, like peanuts, may carry additional benefits.

According to a Harvard School of Public Health study published in the American Journal of Epidemiology, substituting plant-based proteins like peanuts for animal proteins and low-quality carbohydrates can result in lowering diabetes risk by 7-21 percent. Because peanuts are known as a low glycemic index food due to their slow digestion that causes sugar to gradually be released into the bloodstream, they can have positive effects on blood sugar control.

Find more nutritional information and ways to include peanuts in your diet at gapeanuts.com.

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Chicken Pad Thai

Servings: 4

  • 1 pound chicken breast
  • freshly ground pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 2 teaspoons chili garlic sauce
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon peanut butter
  • 1/4 cup water
  • 1 medium zucchini, spiralized (about 1 cup)
  • 2 medium carrots, spiralized (about 1 cup)
  • 1 cup cooked pad thai stir-fry noodles
  • 1 cup bean sprouts
  • 1 cup thinly sliced cabbage
  • 1 lime, quartered
  • 1/4 cup unsalted peanuts, crushed
  • 2 tablespoons chopped cilantro
  1. Season chicken with pepper, to taste. In large, nonstick skillet over medium-high heat, heat olive oil and cook chicken until fully cooked and juices are clear. Remove chicken from pan and allow to rest 5 minutes before slicing.
  2. To make sauce: In small bowl, whisk together honey, chili garlic sauce, rice wine vinegar, soy sauce, peanut butter and water.
  3. Add zucchini, carrots, rice noodles and chicken to pan; pour sauce over and toss to coat. Toss in bean sprouts and cabbage. Serve with lime wedge, crushed peanuts and cilantro.

Nutritional information per serving: 295 calories, 12 g total fat, 2 g saturated fat, 60 mg cholesterol, 792 mg sodium, 22 g carbohydrates, 4 g fiber, 9 g sugar, 27 g protein, 109% vitamin A, 46% vitamin C, 7% calcium, 10% iron.

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Peanut Butter Banana Overnight Oats

Servings: 2

  • 1/4 cup powdered peanut butter
  • 3/4 cup old-fashioned rolled oats
  • 2 teaspoons ground chia seeds
  • 1 1/2 cups unsweetened coconut milk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup small banana, sliced
  • 1 tablespoon peanuts, chopped
  • 1 tablespoon peanut butter
  1. In medium bowl, stir together powdered peanut butter, oats, chia seeds, coconut milk and vanilla extract.
  2. Divide evenly into mason jars or storage containers and refrigerate overnight.
  3. Before serving, add banana slices, chopped peanuts and peanut butter to each.

Nutritional information per serving: 280 calories, 12 g total fat, 4 g saturated fat, 135 mg sodium, 36 g carbohydrates, 7 g dietary fiber, 8 g sugar, 10 g protein, 8% vitamin A, 4% vitamin C, 35% calcium, 13% iron.

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Baked Salmon with Peanut Butter Glaze

Servings: 4

  • 1 pound salmon
  • 1 teaspoon olive oil
  • freshly ground pepper, to taste
  • 1/4 cup peanut butter
  • 2 teaspoons chili garlic sauce
  • 1/4 cup 100 percent orange juice
  1. Heat oven to 400° F and line baking sheet with aluminum foil. Place salmon on baking sheet, drizzle with olive oil and season with pepper, to taste. Bake salmon 15-20 minutes until cooked through.
  2. In small saucepot over medium-low heat, whisk together peanut butter, chili garlic sauce and orange juice, and cook until warm.
  3. To serve, pour peanut butter glaze over salmon.

Nutritional information per serving: 334 calories, 23 g total fat, 5 g saturated fat, 50 mg cholesterol, 173 mg sodium, 5 g carbohydrates, 1 g fiber, 3 g sugar, 27 g protein, 8% vitamin C, 4% calcium, 3% iron.

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Vegetarian Nourish Bowl

Servings: 4

  • 1 cup large, diced butternut squash
  • 16 ounces Brussels sprouts, halved
  • 1 medium red onion, large diced
  • 1/2 can (8 ounces) reduced-sodium garbanzo beans, rinsed and drained
  • 1 head garlic (about 10 cloves), peeled
  • 1 tablespoon olive oil
  • freshly ground pepper, to taste
  • 1 lemon, juiced
  • 2 tablespoons water
  • 1 teaspoon Sriracha sauce
  • 1/4 cup peanut butter
  • 1 cup cooked quinoa
  • 1 tablespoon finely chopped peanuts
  1. Heat oven to 400° F and line rimmed baking sheet with parchment paper. On prepared baking sheet, arrange butternut squash, Brussels sprouts, onion, garbanzo beans and garlic; toss vegetables in olive oil and season with pepper, to taste.
  2. Roast 30-40 minutes until slightly golden in color. Halfway through baking, shake vegetables or turn over to ensure even browning.
  3. To make dressing: Mix together lemon juice, water, Sriracha sauce and peanut butter.
  4. To serve, top quinoa with roasted veggies, crushed peanuts and drizzle of lemon-peanut butter sauce.

Nutritional information per serving: 323 calories, 14 g total fat, 2 g saturated fat, 308 mg sodium, 42 g carbohydrates, 11 g fiber, 5 g sugar, 13 g protein, 92% vitamin A, 197% vitamin C, 11% calcium, 28% iron.

Snacks 07 August 2017

Back-to-School Power for Body and Mind

(Family Features) Nutritious, well-rounded meals are essential for growth and proper brain development. A complete midday meal also helps boost mental and physical power so kids can keep on learning until the afternoon bell rings.

It’s not always easy to find new and appealing ideas to fuel kids’ bodies and minds as they head back to school, but programs for families and educators such as the Power Your Lunchbox Pledge can help.

“Families are looking for ways to start the year on the right foot and the Power Your Lunchbox Pledge offers everything they need in one spot,” said Trish James, vice president of Produce for Kids. “Families want to know their kids are receiving the right brain food to get them through the day. Our registered dietitian-approved meal inspiration, tips and ideas provide the foundation families need for success.”  

In addition to kid-tested, lunchbox-friendly recipe ideas, the program provides resources and lesson plans for educators who want to create activities to inspire healthy eating in the classroom. This year’s program also includes a partnership with The World of Eric Carle, allowing students to win copies of his popular collection of children’s books. Additionally, every online pledge results in a $1 donation to Feeding America programs that support families and children.

Look for recipes, tips and ideas on Instagram and Twitter using #PowerYourLunchbox, and learn more about the program at poweryourlunchbox.com.

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Banana Sushi Rolls

Recipe courtesy of Produce for Kids

  • 1          large (8-inch) whole-wheat tortilla
  • 3          tablespoons peanut butter, divided
  • 1          banana, peeled
  • 1          strawberry, sliced
  • 1/2       kiwi, sliced
  • 1          tablespoon shredded coconut
  1. Lay tortilla on flat surface. Spread with half of peanut butter. Place banana on one end of tortilla and roll up. Cut into even slices and place strawberries and kiwi slices on top.
  2. Microwave remaining peanut butter on high 30 seconds, or until melted, and drizzle over banana sushi. Top with shredded coconut.

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Brown Bear Bento Box

Recipe courtesy of Produce for Kids

  • 1          tablespoon soy butter
  • 3          graham cracker squares
  • 3          banana slices
  • 9          blueberries
  • variety of colorful fruit, chopped
  1. Spread soy butter on graham crackers. Arrange banana slices and blueberries to create eyes and noses to resemble bear faces. In another container, add colorful fruit, such as raspberries, cantaloupe, pineapple, honeydew, blueberries and blackberries, to create a rainbow fruit salad.

Suggested Side: 1 tablespoon ranch dressing and three mini sweet peppers, sliced into strips.

Source: Produce for Kids

Snacks 21 July 2017

Snack Smarter with Dairy

(Family Features) Americans are snacking more and more these days, with the average person consuming 25 percent of daily calories in the form of snacks. This school year, aim for an A-plus in nutrition by snacking smarter on nutrient-rich dairy products.

Snacking goes hand-in-hand with dairy products since they are a tasty, convenient and cost-effective way to fuel up throughout the day. There are a variety of grab-and-go milk, cheese and yogurt products that provide portable nutrition.

What’s more, dairy packs a nutritious punch. Together, milk, cheese and yogurt provide nine essential nutrients, including high-quality protein, an important nutrient to include in snacks since it helps you feel fuller longer. 

Boost your snacking IQ with these smart tips:

  • Add dairy to your favorite treats for a well-rounded snack. Pair cheese sticks with fresh fruit, such as an apple, pear or grapes. Reach for cheese cubes and whole-grain crackers when you want something savory. Or dip strawberries in yogurt for a tasty, sweet treat. For a kid-friendly snack, make it hands-on fun by creating colorful fruit and cheese kabobs.
  • Flavored milk provides the same nine essential nutrients as unflavored milk. The only difference is the addition of flavorings and minimal amounts of sugar, which can lead to improved consumption, especially among children.
  • Whip up a dairy-based smoothie made for an on-the-go snack or create your own yogurt parfait, such as this flavorful recipe that combines favorites like peanut butter and bananas in a deliciously refreshing treat.

For more tips and recipes to help you snack smarter, and for stories about dairy farm families and where dairy foods come from, visit MidwestDairy.com.

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Peanut Butter Banana Crunch Yogurt Parfait

Recipe courtesy of the Midwest Dairy Council
Prep time: 10 minutes
Servings: 1

  • 1          cup nonfat, light vanilla yogurt
  • 1          tablespoon creamy peanut butter
  • 1          tablespoon chopped walnuts
  • 4          pretzel twists, crumbled (about 1 tablespoon)
  • 1          banana, sliced
  1. In small bowl, mix yogurt and peanut butter together. In separate bowl, toss walnuts and pretzels together.
  2. In tall glass, build parfait. Layer 1/2 cup yogurt, half of banana slices and 1 tablespoon of walnut/pretzel mixture. Repeat layers. Serve immediately.

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Rainbow Fruit and Cheese Kabobs

Recipe courtesy of the Midwest Dairy Council
Prep time: 15 minutes
Servings: 6

  • 8          wooden skewers
  • 6          ounces Monterey Jack cheese, cut into 18 cubes
  • 1/2       cup strawberries, halved
  • 1/2       cup cantaloupe, cut into 3/4-inch cubes
  • 1/2       cup pineapple, cut into 3/4-inch cubes
  • 1          kiwi, peeled and cut into 6 pieces
  • 1/4       cup blueberries
  • 6          purple grapes
  1. Thread each skewer with one piece of cheese, one strawberry half, one cantaloupe cube, one pineapple cube, another piece of cheese, one piece of kiwi, two blueberries, one grape and another piece of cheese. Repeat pattern with remaining skewers.
Snacks 01 September 2016

Snack Attack! Naturally Sweet Snacks Are Back

(Family Features) School means a return to packing lunches and preparing after-school snacks. Make this school year fun with a new collection of easy-to-make snack recipes from the National Honey Board.

Instead of giving your kids the same boring sandwich, jazz up their lunch box and snacks with a few easy tips:

Update a classic
Honey gives a new twist to an old favorite. Try a PB&H by switching out the jelly for honey, and this sandwich will be a new lunch box staple.

Wrap, roll and skewer
Wrap fixings in a tortilla for a handy “to go” snack. Cut sandwiches into small, flattened, crustless squares; spread bread with honey and chopped fruit, and roll into kid-friendly rolls or fashion them into kabobs.

Prepare for snack attacks
Make a double batch of snacks and keep them on hand when hungry bellies come calling. Honey-sweetened granola bars stay fresh in tightly sealed containers and banana pops store perfectly in the freezer. Honey is also a natural preservative that will keep your snacks extra fresh.

Customize to fit cravings
Snack time is more fun with your favorite and colorful toppings. Roll a banana pop in graham cracker crumbs, dried fruit or coconut for a fun, individualized sweet treat.

Reach for a quick dip
Eating fruit is twice as fun with a naturally sweetened dip. Keep individual serving-sized packages of honey fruit dip in the refrigerator where it’s ready to grab and go.

Add energy and brainpower to your kid’s school day with good-for-you snacks made with pure honey. Honey is a great all-natural sweetener with no added ingredients. Read the label to make sure you purchase 100 percent, pure honey.

The National Honey Board provides a full collection of snack recipes and tips in the Honey Snack Recipe Brochure, complete with colorful photography. To receive a free copy of the brochure, visit www.honey.com or send your mailing address to Pure Honey Snacks Brochure, P.O. Box 14636, Madison, WI 53708-0636.
For more recipes using pure honey, or to find out more about the benefits of using honey, visit www.honey.com. To find a local honey producer or special honey variety, visit www.honeylocator.com.

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Peanut Butter & Honey Roll-Ups

Makes 2 servings

  • 4 slices wheat bread
  • 1/2 cup smooth peanut butter
  • 1/2 cup honey
  • 2 tablespoons finely chopped nuts (sunflower seeds, almonds or walnuts)
  • 1/4 cup strawberries, finely diced
  • 4 skewers (optional)
  • Additional fresh fruit such as kiwi, strawberries, grapes or pineapple (optional)
  1. Trim crusts from bread. Gently press bread or flatten with a rolling pin. Spread each slice with 2 tablespoons peanut butter and 2 tablespoons honey. Sprinkle 2 bread slices with 1 tablespoon nuts each. Sprinkle remaining slices with strawberries.
  2. Cut each slice in half. Firmly roll up each slice and serve, or thread the roll-ups and fruit onto skewers and serve as kabobs.

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Honey Cherry Granola Bars

Makes 12 to 16 bars

  • 1/3 cup honey
  • 1/4 cup butter, melted
  • 3 egg whites
  • 1 teaspoon cinnamon
  • 1/2 teaspoon almond flavoring
  • 3 cups low-fat granola
  • 1/2 cup almonds, coarsely chopped
  • 3/4 cup dried cherries
  1. Preheat oven to 350°F. Whisk together honey, butter, egg whites, cinnamon and almond flavoring. Stir in granola, almonds and cherries. Spoon granola mixture into a 9-inch nonstick (or well-greased) square pan. Using a piece of wax paper, firmly press granola mixture in pan. Bake 20 to 25 minutes or until lightly browned. Remove pan from oven and place on a cooling rack. Cool completely; cut into bars.

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Frozen Honey Banana Pops

Makes 8 pops

  • 4 just-ripe bananas, peeled
  • 8 craft sticks
  • 1/2 cup honey
  • 1-1/3 cups finely chopped nuts, coconut, carob chips, dried fruit, graham cracker crumbs, etc.
  1. Cut bananas in half cross-wise. Insert a craft stick into each cut end. Freeze for at least 30 minutes on a wax paper-lined tray.
  2. Meanwhile, spread desired toppings onto separate plates. Spoon about 1 tablespoon honey over each slightly frozen banana, rotating and smoothing honey with back of spoon to coat all sides. Roll banana in desired topping until coated on all sides, pressing with fingertips to help toppings adhere. Return pop to wax paper-lined tray and repeat with remaining bananas.
  3. Freeze pops 15 minutes or more to set toppings. Serve.

Source: National Honey Board

Dessert 14 March 2017

Mucho Choco Tacos

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Mucho Choco Tacos

Prep Time: 20 Minutes
Start to Finish: 40 Minutes
Makes: 8 tacos

  • 8 Old El Paso Stand 'N Stuff taco shells (from 4.7-oz box)
  • 1 (24-ounce) package chocolate-flavored candy coating (almond bark)
  • 2 cups sliced fresh strawberries
  • 2 cups sliced bananas
  • 3/4 cup hot fudge ice cream topping
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla
  • 1 aerosol can whipped cream topping
  • 8 mint leaves, if desired
  1. Heat oven to 325°F. Heat taco shells as directed on box. Meanwhile, melt chocolate candy coating as directed on package.
  2. Carefully dip each taco shell into melted chocolate, using spoon to get chocolate on inside of shell; hold shells above bowl to let excess chocolate drip off. Stand shells upright on waxed paper; let stand until chocolate hardens, 10 to 15 minutes.
  3. In medium bowl, mix strawberries and bananas. Divide fruit evenly into taco shells.
  4. In small microwavable bowl, microwave fudge topping on High 30 to 45 seconds or until soft. Stir in cinnamon and vanilla. Drizzle topping over fruit in shells. Top with whipped cream; garnish with mint leaves. Serve immediately.

Source: General Mills Inc.

Dessert 01 June 2016

Strawberry Banana Smoothie Ice Pops

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Strawberry Banana Smoothie Ice Pops

  • 1 cup Tree Top Apple Juice
  • 1 pint strawberries, hulled, sliced and frozen
  • 1 banana, sliced and frozen
  • 1 apple, peeled, cored, sliced and frozen
  • 6 ounces vanilla yogurt
  • 1 teaspoon vanilla
  1. Put all ingredients in a blender and process until smooth. Pour into ice pop forms or paper cups. Place ice pop sticks in center and freeze, inverted, for 3 hours or until solid. Keep frozen until ready to serve.

Source: Tree Top

Beverages 13 June 2016

A New Twist for Lemon and Lime Lovers

(Family Features) It’s summer and there’s little that can compare to the refreshing sparkle that fresh lemon or lime gives a tall glass of iced tea or an ice-cold bottle of water. (And how about that great citrus taste on grilled fish?) But it’s not always easy — or convenient — to bring a whole lemon or lime with you when you’re on the go. Worse yet, it’s so frustrating to reach for a fresh lemon or lime at home only to realize either you’re out or they’ve gone bad sitting in your refrigerator.

Now, there’s good news for lemon and lime lovers. Fresh squeezed lemon and lime taste is now as simple as a tear of a packet or a shake of a bottle — and you don’t have to worry about it going bad before you’ve had a chance to use it. True Lemon and True Lime crystallized lemon and lime substitutes are made with 100 percent all-natural ingredients including real lemon and lime juice and oils. Available in packets and now rolling out nationwide in shaker containers, both can be used just like you would fresh lemon or lime juice.

True Lemon and True Lime can add true citrus flavor to:

  • Drinks and smoothies,
  • Marinades, rubs and flavoring pastes,
  • Sauces,
  • Main dishes,
  • Fruits, vegetables and side dishes,
  • Desserts and
  • Any dish or drink that needs flavor-enhancing lemon or lime.

Convenient packets of the all-natural crystallized lemon and lime are also great to take to the office, to the gym or on summer vacation — anytime you’re on the go. Each packet contains the equivalent of 1 tablespoon of fresh lemon or lime juice with no calories, carbohydrates, preservatives or sodium, but with a full 25 percent of an adult’s daily vitamin C requirement. True Lemon and True Lime shakers have the same health benefits and offer an easy way for home chefs to sprinkle on a zesty citrus taste. They are also a great salt substitute for those watching their sodium intake.

For more information and recipes, visit www.truelemon.com.

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Luscious Lime Summer Smoothie

Makes 1-1/2 cups

  • 3/4 cup orange juice
  • 2 packets True Lime
  • 1 ripe medium banana
  • 3 tablespoons chopped fresh mint
  • 2 kiwi fruit, peeled and halved
  • 2 cups crushed ice
  1. Place all ingredients in blender and blend until smooth.

Lemon Herb Salmon

Serves 4

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 4 packets True Lemon
  • 1 clove garlic, minced
  • 1/8 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 1 tablespoon chives
  • 1 teaspoon ground black pepper
  • 4 medium salmon steaks, cut 1/4 inch thick
  1. In large bowl, combine all ingredients except salmon steaks; mix well. Add fish to bowl; spoon marinade over fish until well coated. Cover; refrigerate at least 2 hours, turning fish over after 1 hour.
  2. Place fish on broiler pan or on hot grill. Broil or grill 4 to 6 inches from heat, 10 to 15 minutes or until fish flakes easily with fork.

Source: True Lemon

Kids 10 March 2017

After-School Fuel for Busy Families

(Family Features) After a long day at school, kids need a chance to unwind. Often that down time involves physical activity, and a nutritious snack is the perfect way to make sure kids are ready to take on their free time with gusto then recharge to keep going until bedtime.

A busy schedule may make the temptation for unhealthy convenience snacks strong, but it’s actually easier than you think to refuel with good-for-you foods on the go. One simple trick: use kids’ favorite ingredients in unexpected ways.

For example, these Chocolate Banana Muffins show that a glass isn’t the only way to enjoy chocolate milk. When you use a nutrient-rich option like TruMoo Chocolate Milk, you can feel great about serving up these muffins to your whole family. It’s a nutritious and delicious treat for adults and kids alike, whether you enjoy it on its own – served cold or hot – or as an addition to recipes.

It’s made with fresh white milk sourced from local dairies, pure cocoa and just enough natural sugar to make it taste great, it's a nutritious and delicious treat for adults and kids alike. What’s more, there’s no high fructose corn syrup, no artificial growth hormones and no GMO ingredients.

"The protein, vitamins, minerals and great taste in TruMoo Chocolate Milk can help kids meet their nutritional score in every pour," registered dietitian Leslie Bonci said. "The protein and carbohydrates included is the perfect ratio to help replace electrolytes lost after engaging in after-school sports."

Find more delicious after-school and after-sports snack ideas at TruMoo.com.

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Chocolate Banana Muffins

Recipe courtesy of the Mommy Hates Cooking blog on behalf of TruMoo
Yield: 18 muffins

  • 1 cup all-purpose flour or gluten-free all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup baking cocoa
  • 1 1/2 cups TruMoo Chocolate Milk
  • 4 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 3 medium bananas
  • old-fashioned rolled oats
  1. Heat oven to 350° F.
  2. Mix together flour, sugar, baking powder, baking soda, nutmeg and cocoa. Add in milk, butter, vanilla and eggs. Continue mixing until batter is formed.
  3. Mix in bananas. Add spoonful of batter to greased muffin tins; fill about halfway full then sprinkle batter with rolled oats.
  4. Bake 25 minutes, or until golden on top.

Source: TruMoo

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Dessert 07 June 2016

Refreshing Summer Desserts

(Family Features) When cool and creamy meets tangy and fruity, what do you get? Sweet endings to a porch supper, a backyard barbecue or a meal under the stars.

Try new twists on old favorites — Strawberries and Cream Shortcake or Lemon Raspberry Ribbon Pie. Or slurp a Fruit Smoothie, which you can make with bananas, strawberries, peaches or key lime. Combine pineapple, lime and coconut for a cool taste of the tropics in Piña Colada Cream Dessert. Or make up the Classic Banana Cream Pie to take on a weekend getaway.

After all, it’s summertime. And the livin’ — and the eatin’ — should be refreshingly easy. Find more summer recipe inspiration at eaglebrand.com.

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Strawberries and Cream Shortcake

Prep Time: 20 minutes   Bake Time: according to package directions
Makes 8 to 10 servings

  • 1          (18 1/4 or 18 1/2-ounce) package pound cake mix
  • 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/2       cup cold water
  • 1          (4-serving size) package instant vanilla flavor pudding mix
  • 1          (4-ounce) container frozen non-dairy whipped topping, thawed (1 3/4 cups)
  • 1          quart fresh strawberries, cleaned, hulled and halved (about 1 1/2 pounds)
  1. Prepare pound cake mix as package directs; pour into prepared 9-inch round pans. Bake according to package directions. Cool.
  2. In large bowl, mix sweetened condensed milk and water; beat in pudding mix. Chill 5 minutes. Fold in whipped topping. Place 1 cake layer on serving plate. Top with half each of pudding mixture and strawberries. Repeat layers. Refrigerate leftovers.

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Lemon Raspberry Ribbon Pie

Prep Time: 20 minutes Cook Time: 10 minutes
Makes one 9-inch pie

  • 1 (10-ounce) package frozen red raspberries, thawed
  • 1 tablespoon cornstarch
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/2 cup lemon juice from concentrate
  • Yellow food coloring if desired
  • 2 cups (1 pint) whipping cream, stiffly whipped
  • 1 (9-inch) pastry shell, baked
  • Fresh raspberries for garnish, optional
  1. In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly, about 20 minutes.
  2. In large bowl, combine sweetened condensed milk, lemon juice and food coloring if desired. Fold in whipped cream. Spread one-third lemon mixture into prepared pastry shell; top with raspberry mixture then remaining lemon mixture.
  3. Chill thoroughly. Garnish as desired. Refrigerate leftovers.

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Fruit Smoothies

Prep Time: 5 minutes
Makes 5 servings

  • 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk), chilled
  • 1          (8-ounce) carton plain yogurt
  • 1          small banana, cut up
  • 1          cup frozen or fresh whole strawberries
  • 1          (8-ounce) can crushed pineapple packed with juice, chilled
  • 2          tablespoons lemon juice from concentrate
  • 1          cup ice cubes
  • Halved fresh strawberries, optional
  1. In blender, combine sweetened condensed milk, yogurt, banana, whole strawberries, pineapple with its juice and lemon juice; cover and blend until smooth.
    With blender running, gradually add ice cubes; blend until smooth. Garnish with halved strawberries if desired. Serve immediately.

Variations
Peach Smoothies: Omit strawberries and pineapple. Add 2 cups frozen or fresh sliced peaches. Proceed as above.
Key Lime Smoothies: Omit strawberries, pineapple and lemon juice. Add 1/3 cup Key lime juice. Proceed as above. Tint with green food coloring if desired. Garnish with lime slices if desired.

 

Piña Colada Cream Dessert

Prep Time: 10 minutes   Freezing Time: 2 hours + 6 hours
Makes 6 to 8 servings

  • 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1          cup milk
  • 1/2       cup frozen pineapple juice concentrate, thawed
  • 2          tablespoons lime juice from concentrate
  • 3/4       cup toasted flaked coconut
  • Edible flowers, optional
  1. Combine sweetened condensed milk, milk, pineapple juice concentrate and lime juice concentrate. Transfer to 9 x 9-inch baking pan. Cover; freeze 2 hours or until almost firm.
    Break frozen mixture into small chunks; transfer to chilled large bowl. With mixer, beat until smooth but not melted. Stir in coconut. Return to pan. Cover; freeze 6 hours or until firm. To serve, scoop into dessert dishes. Garnish with flowers if desired.

 

Classic Banana Cream Pie

Prep Time: 15 minutes   Cook Time: 10 minutes
Makes one 9-inch pie

  • 3          tablespoons cornstarch
  • 1 1/3    cups water
  • 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 3          egg yolks, beaten
  • 2          tablespoons butter or margarine
  • 1          teaspoon vanilla extract
  • 3          medium bananas, sliced and dipped in lemon juice from concentrate and drained
  • 1          (9-inch) baked pastry shell or 1 (9-inch)
  • graham cracker crust
  • Whipping cream, whipped
  1. In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly.
    Remove from heat; add margarine and vanilla. Cool slightly. Arrange 2 sliced bananas on bottom of prepared pastry shell. Pour filling over bananas; cover.
  2. Chill 4 hours or until set. Spread top with whipped cream; garnish with remaining banana slices. Refrigerate leftovers.

Source: Eagle® Brand Sweetened Condensed Milk

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