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

Healthy 13 February 2017

Protein Power

Give your favorite recipes an extra protein boost

(Family Features) Anything is possible when you have the energy to take on the day. Protein shakes have grown in popularity because they’re a convenient and healthy way to curb hunger and give your body sustained energy. Plus, they can give your favorite recipes a protein boost.

When choosing a shake, look for an option such as Premier Protein Shakes, which can help provide fuel to make the day yours with sweet and savory recipes from cinnamon rolls and bread pudding to soups and twice-baked potatoes. Each single-serve, 160-calorie shake is packed with 30 grams of protein, is low in fat and contains just 1 gram of sugar.

Explore more energy-boosting recipes plus nutrition facts and tips at PremierProtein.com or Facebook.com/PremierProtein.

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Old-Fashioned Caramel Cinnamon Rolls

Servings: 9

Rolls:

  • 1 cup Premier Protein Caramel Shake
  • 2 1/4 teaspoons (1 packet) yeast
  • 4 tablespoons unsalted butter, melted and divided, plus additional for greasing bowl and pan
  • 1/4 cup sugar, plus 3 tablespoons, divided
  • 1/2 teaspoon salt
  • 1 egg
  • 1 1/4 cups all-purpose flour, plus additional for kneading and rolling
  • 1 1/4 cups whole-wheat flour
  • 1 1/2 teaspoons cinnamon

Glaze:

  • 1/2 cup confectioners’ sugar
  • 1 tablespoon Premier Protein Caramel Shake
  1. Heat protein shake in microwave or on stove to about 110° F, or warm to touch but not boiling.
  2. In medium bowl, sprinkle yeast over warm protein shake and stir to combine. Let sit 3 minutes. Add 2 tablespoons melted butter, 1/4 cup sugar, salt and egg, and mix until well combined. Gradually add flour, stirring after each addition. Once dough is no longer too sticky to handle, turn dough out onto lightly floured surface. Knead 3-5 minutes to make moderately soft dough. Shape dough into ball.
  3. Place dough in lightly greased bowl; turn once. Cover and let rise in warm place until size has doubled (about 1 hour). Punch dough down, cover and let rise 1 additional hour. Punch dough down.
  4. Grease 8-by-8-inch glass or metal baking dish and set aside.
  5. In separate bowl, combine remaining sugar and cinnamon. On lightly floured surface, roll dough into 12-by-8-inch rectangle. Using pastry brush, brush about 1 1/2 tablespoons of remaining butter evenly over dough. Sprinkle 2/3 of cinnamon sugar mixture over dough.
  6. Using pizza cutter or knife, cut dough into nine even 12-inch strips. Roll each strip tightly, sealing ends by pressing into dough. Arrange rolls in prepared pan. Pour remaining butter over buns then sprinkle remaining cinnamon and sugar on top. Let rise uncovered 30 minutes.
  7. Heat oven to 350° F. Bake rolls 25-30 minutes, or until lightly browned.
  8. While rolls cool slightly, prepare glaze. In small bowl, whisk together confectioners’ sugar and protein shake until smooth. Drizzle rolls with glaze. Serve warm.

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Orange and Vanilla Butternut Squash Soup

Servings: 4

  • 2 pounds (about 4 cups) butternut squash, peeled and cubed
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/8 teaspoon cardamom
  • 1/8 teaspoon nutmeg
  • 1 1/2 cups chopped leeks, white and light green parts only
  • 2 tablespoons medium or dry sherry
  • 1 quart low-sodium vegetable broth
  • 1/2 teaspoon orange zest
  • 1/2 cup Premier Protein Vanilla Shake
  • 1/4 teaspoon freshly ground black pepper
  1. Heat oven to 400° F. Line baking sheet with foil.
  2. In large bowl, toss squash with 1 tablespoon olive oil, 1/4 teaspoon salt, cardamom and nutmeg. Place on baking sheet and roast 25 minutes, stirring halfway through cooking time.
  3. Meanwhile, in 3-quart pot over medium-high heat, heat remaining olive oil. Add leeks, reduce heat to medium-low and cook 15 minutes, stirring often, until caramelized.
  4. Remove squash from oven and add to leeks. Stir in sherry and broth. Bring to boil, reduce heat to medium-low and simmer uncovered 30 minutes.
  5. Remove from heat and blend to desired consistency using immersion or standard blender. Reheat if desired. Stir in orange zest, protein shake, remaining salt and pepper. Serve immediately.

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Twice-Baked Sweet and Savory Potatoes

Servings: 4

  • 2 medium sweet potatoes
  • 2 slices thick-cut bacon
  • 1/2 cup finely chopped shallots
  • 1/2 cup Premier Protein Vanilla Shake
  • 1/8 teaspoon salt
  • 1/16 teaspoon black pepper
  • 1/8 teaspoon cumin
  • cayenne pepper, to taste
  • 1/4 cup grated sharp cheddar cheese, divided
  1. Heat oven to 400° F.
  2. Prick potatoes with fork and bake 45-60 minutes.
  3. During last 15 minutes, cook bacon in small pan until crispy. Drain all but 1 teaspoon of fat and cook shallots over low heat until caramelized, about 5 minutes.
  4. When potatoes are soft and cooked, remove from oven and carefully cut in half lengthwise. Scoop out soft flesh, keeping outside shell intact.
  5. In bowl, mash potato flesh with cooked shallots, protein shake, salt, pepper, cumin, cayenne and 2 tablespoons cheese.
  6. Fill empty potato shells with mixture. Top with remaining cheese and crumbled bacon.
  7. Bake 10 minutes, or until potatoes are hot. Turn on broiler and cook, watching carefully, until cheese is lightly browned. Serve immediately.

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Double Chocolate Breakfast Bread Pudding

Servings: 4

  • 2 eggs, slightly beaten
  • 1 Premier Protein Chocolate Shake
  • 1 teaspoon ground cinnamon or nutmeg
  • 1 teaspoon butter
  • 6 cups (about 6 slices) soft white or whole-wheat bread cubes
  • 2 tablespoons dark chocolate chips
  • 2 teaspoons confectioners’ sugar
  1. Heat oven to 350° F.
  2. In medium bowl, whisk together eggs and protein shake, followed by cinnamon or nutmeg.
  3. Grease 8-by-8-inch glass baking dish with butter. Add bread cubes. Pour egg mixture over bread. Mix gently to coat. Sprinkle in chocolate chips.
  4. Bake uncovered 20 minutes, or until knife inserted 1 inch from edge comes out clean. Sprinkle with confectioners’ sugar. Serve warm.

Source: Premier Protein

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Main Dishes 09 December 2016

Warm Up with Comfort Foods

(Family Features) Enjoying warm comfort foods during winter months can serve as an exceptional way to defeat that icy chill. As the frost sets in and winds howl, nothing beats the comforting taste of delicious foods like Roasted Sonoma Chicken with Wild Rice and Carrot Butter, Beef and Potato Tzimmes, or Pumpkin Butterscotch Bread Pudding.

For more comfort food recipes, visit culinary.net.

A Winning Comfort Combination

Almost nothing says comfort food quite like tender, slow-cooked beef and potatoes. Add in sweet honey for a twist on a timeless cold-weather classic and you’re in for a true delight. Find more honey-infused recipes at honey.com.

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Beef and Potato Tzimmes

Recipe courtesy of the National Honey Board
Servings: 6

  • 2 tablespoons vegetable oil, divided
  • 2 pounds beef, cut into 1 1/2-inch chunks
  • 2 cups chopped onion
  • 2 cups carrots, sliced 1-inch thick
  • 2 teaspoons garlic salt
  • 4 cups water, plus 3 tablespoons (optional)
  • 2 cups potatoes, cubed 1-inch thick
  • 2 cups sweet potatoes, cubed 1-inch thick
  • 1/3 cup honey
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground pepper
  • 4 ounces dried apricots
  • 4 ounces pitted prunes
  • 2 tablespoons flour (optional)
  • 2 tablespoons chopped parsley (optional)
  1. In heavy 5-quart pot over medium heat, heat 1 tablespoon oil. Add beef and brown on all sides.
  2. Remove beef from pan, add remaining oil, if necessary, and saute onion until tender. Return beef to pan; add carrots, garlic salt and 4 cups water to cover ingredients. Bring to boil, reduce heat, cover and simmer 1 hour.
  3. Add potatoes, sweet potatoes, honey, cinnamon and pepper; stir and return to boil. Reduce heat and simmer, partially covered, 30 minutes, or until potatoes are barely cooked.
  4. Add apricots and prunes and simmer, uncovered, 30 minutes, or until beef is tender. Liquid should be slightly thickened. If necessary, dissolve flour in 3 tablespoons water and stir into stew; return to simmer, stirring frequently.
  5. Sprinkle with parsley before serving, if desired.

Cozy Up to Comfort Foods

(Family Features) Creating a comfort food masterpiece like Roasted Sonoma Chicken with Wild Rice and Carrot Butter is a no-brainer when hunger hits along with chilly winter air. The dish’s warm, captivating spices will help you forget about the frosty climate around you.

But to truly keep winter winds at bay, try pairing your tasty meal with a vibrant, fruit-forward wine, such as Kenwood Vineyards Sonoma County Pinot Noir 2014. The wine works well for nearly any occasion, but it’s the perfect complement to bring out the flavors of the roasted chicken thanks to its aromas of raspberry and red currant combining with spice notes of nutmeg and vanilla, which lead to a smooth, elegant finish.

For more wine pairing tips and recipes, visit KenwoodVineyards.com.

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Roasted Sonoma Chicken with Wild Rice and Carrot Butter

Recipe courtesy of chef Ari Weiswasser
Serves: 4

  • 4 bone-in, skin-on chicken breasts
  • 3/4 cup kosher salt, plus additional for seasoning
  • 1/3 cup sugar
  • 1 gallon water
  • 1 cup carrot juice
  • 4 tablespoons butter, diced
  • 1 1/2 cups wild rice
  • 3 1/3 cups chicken stock
  • 2 large onions, diced
  • 3-4 tablespoons olive oil
  • 2 teaspoons curry spice
  • 2 tablespoons apple cider vinegar
  • 4 tablespoons sun-dried tomato, chopped finely
  • canola oil or olive oil
  • 1/4 cup parsley, chopped
  1. Brine chicken in 3/4 cup salt, sugar and water. Refrigerate 1 hour; pat dry and store overnight, uncovered, in fridge.
  2. Add carrot juice to saucepan and reduce to thick consistency on high heat, 10-15 minutes. Whisk vigorously if juice separates. Whisk in butter. Set aside to cool.
  3. In pot, cover wild rice with chicken stock. Bring to simmer and cook 45 minutes to 1 hour. Season with salt.
  4. Heat oven to 400° F.
  5. In frying pan on medium-high heat, sweat onions in olive oil until soft. Add curry spice and toast until aromatic, 1-2 minutes. Add vinegar and salt; stir well. Fold through sun-dried tomatoes.
  6. Place chicken skin-side up on roasting pan fitted with rack. Brush chicken with canola or olive oil and season with salt. Roast about 25-35 minutes until golden brown; internal temperature should be 165° F. Drizzle with roasting juices; add salt and chopped parsley before plating.
  7. To plate, add carrot butter to wild rice; scoop 1/2 cup onto each dish. Place chicken skin-side up on top of rice. Dollop with onion, curry and tomato mixture.

Pair each serving with a glass of Kenwood Vineyards Sonoma County Pinot Noir 2014.

Bread Pudding Pick-Me-Up

On cold winter nights, sometimes that one last bite to eat before turning in is the key to finishing your day on a happy note. A warm serving of Pumpkin Butterscotch Bread Pudding with a dollop of cool ice cream is sure to do the trick. Find more dessert options at verybestbaking.com.

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Pumpkin Butterscotch Bread Pudding

Recipe courtesy of Nestlé
Servings: 12
Prep time: 30 minutes
Total time: 1 hour, 55 minutes

  • 1 loaf (14 ounces) cinnamon challah bread or cinnamon brioche, cut into 3/4-inch cubes
  • 4 large eggs
  • 2 cans (12 ounces each) Nestlé Carnation Evaporated Lowfat 2 percent Milk
  • 1 can (15 ounces) Libby’s 100 percent Pure Pumpkin
  • 1 cup granulated sugar, plus 1 tablespoon
  • 1 teaspoon vanilla extract
  • 1 1/4 teaspoons ground cinnamon, divided
  • 1/2 teaspoon salt
  • 2 tablespoons packed brown sugar
  • 1 cup Nestlé Toll House Butterscotch Flavored Morsels
  • Vanilla Dreyer’s or Edy’s Slow Churned Light Ice Cream
  1. Heat oven to 350° F. Grease 13-by-9-inch baking dish.
  2. On rimmed baking sheets, spread bread cubes in single layer. Bake, tossing occasionally, 10 minutes, or until dry.
  3. In large bowl, beat eggs; stir in evaporated milk, pumpkin, 1 cup granulated sugar, vanilla extract, 1 teaspoon cinnamon and salt. Add bread; toss gently to coat. Transfer mixture into prepared baking dish; let stand 30 minutes, or until bread is thoroughly saturated.
  4. Combine brown sugar with remaining granulated sugar and cinnamon. Sprinkle morsels over bread mixture; top with brown sugar mixture.
  5. Bake 45-55 minutes, or until knife inserted in center comes out clean. Cool on wire rack 30 minutes to set. Serve warm with ice cream.

Photo courtesy of Getty Images (beef stew photo)

Source: Culinary.net

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