recipes

Breakfast & Brunch 17 November 2017

Make this Holiday Flavorful

(Family Features) Both first-time and experienced hosts know holiday entertaining is about more than serving one large feast for family and friends. This season, think outside the dinner table and incorporate tasty brunch dishes into your holiday planning to help keep guests satisfied morning, noon and night.

Arm yourself with everything you need for effortless holiday hosting. Whether you’re making a hearty breakfast or a sweet dessert, Smithfield’s online Holiday Hub has entertaining tips and simple recipes for cooking up flavor-filled dishes all season long. With guests coming from out of town or kids returning home from school, hosts can rest assured knowing every meal is covered.

Try adding savory, slow-smoked bacon to a recipe like this Bacon Lattice Breakfast Tart with Spinach and Mushrooms. Or serve guests these Pull-Apart Rosemary Sausage Rolls made with premium pork sausage and flaky biscuits for robust flavor any time of day.

Find more holiday inspiration at Smithfield.com/HolidayHub.

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Pull-Apart Rosemary Sausage Rolls

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 20 biscuits

  • 1          pound Smithfield Hometown Original Fresh Sausage Roll
  • 2          teaspoons finely chopped rosemary leaves, plus sprigs for garnish (optional)
  • 1/2       teaspoon freshly ground black pepper
  • 1          egg
  • 1          teaspoon water
  • 2          cans (12 ounces each) refrigerated small biscuits (20 biscuits total)
  1. Heat oven to 400° F. In bowl, unpackage sausage and lightly mix with rosemary and pepper. Divide into 20 pieces, rolling into little balls; refrigerate until needed.
  2. In small bowl, whisk egg and water until frothy. Remove biscuits from packaging and carefully dimple centers with thumbs. Insert sausage balls in centers and place biscuits close together on lightly sprayed or greased cookie sheet. Brush exposed biscuit dough with egg wash and top with rosemary sprigs, if desired. Bake 12-15 minutes, or until biscuits are golden and sausage is cooked through. Serve warm.

Substitution: Smithfield Hot Fresh Sausage Roll or Sausage Patties can be substituted for Original Fresh Sausage Roll.

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Bacon Lattice Breakfast Tart with Spinach and Mushrooms

Prep time: 20 minutes
Cook time: 45 minutes
Servings: 4

  • 6          slices Smithfield thick-cut bacon, any flavor
  • 1          cup sliced cremini or button mushrooms
  • 3          cups lightly packed baby spinach
  • 1          refrigerated prepared pie crust
  • 6          large eggs
  • 1          cup half and half
  • 1/4       cup grated Parmesan cheese
  • 1/2       teaspoon salt
  • 1/4       teaspoon freshly ground black pepper
  1. Heat oven to 350° F.
  2. In skillet, cook bacon over medium heat 5-6 minutes, or until slightly rendered and beginning to curl. Remove bacon from pan and drain on paper towels until cool enough to handle. Drain all but 1 tablespoon fat from pan and cook mushrooms over high heat 4-5 minutes, or until softened and any moisture in pan has evaporated, stirring occasionally. Add spinach leaves and cook 1 minute, or until just wilted.
  3. Line 9-inch pie plate with pie crust, working crust up sides with fingers; refrigerate until needed. In bowl, lightly whisk eggs and stir in half and half, Parmesan, salt and pepper; reserve.
  4. Add mushrooms and spinach to egg mixture and stir to combine. Pour into pie crust and bake 20-25 minutes, or until eggs are begin to set. Increase oven temperature to 400 F. Arrange bacon loosely in woven lattice form on top of pie and return to oven. Bake 18-20 minutes, or until bacon begins to crisp and crust is golden brown.
  5. Let cool on wire rack 10-15 minutes before serving.

Substitutions: Whole milk can be substituted for half and half. Baby kale can be substituted for baby spinach.

Source: Smithfield

Breakfast & Brunch 25 October 2017

Make the Most of Your Morning with Seasonal Flavors

Entertain guests with a wholesome morning meal

(Family Features) Bring the harvest straight to the table with farm-fresh ingredients fit for entertaining family and friends. Whether sharing stories passed from generation to generation, celebrating traditions – old and new – or simply treasuring time with loved ones, you can enjoy fragrant autumn flavors with a delicious and nutritious morning meal.

With savory elements coming from butternut squash, freshly ground nutmeg and hints of sage, this homemade frittata embraces seasonal favorites rich in nutrients. Guests of all ages can enjoy a meal made with an abundance of wholesome, farm-to-table ingredients – including milk – which provide essential vitamins and minerals to fuel everyone at the table.

Whether starting off a quiet weekend morning with brunch or prepping for a busy day with a make-ahead breakfast the night before, this recipe offers a creative, tasty way to kick-off the day. Plus, when paired with an 8-ounce glass of milk, everyone can get essential nutrients, like calcium and protein, to help them be their best.

To find more family-friendly recipes and information about milk’s nutrients, visit milklife.com.
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Butternut Squash Sage Frittata

Servings: 6

Crispy Sage Leaves:

  • 3          tablespoons extra-virgin olive oil
  • 6-8       small fresh sage leaves
  • pinch kosher salt

Frittata:

  • 2          teaspoons extra-virgin olive oil
  • 1 1/2    cups (about 8 ounces) butternut squash, diced
  • 1          clove garlic, minced
  • 2          large sage leaves, chopped
  • 6          large eggs
  • 1/2       cup fat free milk  
  • 1/4       teaspoon freshly ground black pepper
  • 1/4       teaspoon kosher salt
  • 1/8       teaspoon freshly ground nutmeg
  1. To prepare crispy sage leaves: In small skillet, heat olive oil until shimmering. Fry sage leaves in oil until crispy, about 5 seconds. Remove sage leaves from oil and drain on paper towel. Sprinkle with salt while hot.
  2. To prepare frittata: Heat oven to 425° F. In 10-inch cast-iron skillet, heat oil over medium-high heat. Add butternut squash; stir to coat in oil. Spread butternut squash in single layer and cook 2-3 minutes before stirring. Repeat until squash becomes tender and begins to caramelize, about 10 minutes total.
  3. Add garlic and chopped sage; stir until fragrant, about 60 seconds.
  4. In large bowl, whisk together eggs, milk, pepper, salt and nutmeg. Pour mixture into skillet and stir gently, about 15 seconds, to distribute squash evenly around pan. Transfer skillet to oven and cook 10 minutes, or until egg is puffed and set. Remove from oven and let cool about 3-5 minutes before cutting and serving with crispy sage leaves.
  5. Pair each serving with 8-ounce glass of milk

Notes: To prepare butternut squash: Separate round end from long portion of squash; save round end for a separate recipe. With vegetable peeler, peel long portion. With sharp check’s knife, thinly slice squash. Cut slices into long matchsticks then chop into cubes. Pre-cut, store-bought butternut squash can be used in place of cutting entire squash.

Nutritional information per serving: 200 calories; 7 g fat; 2 g saturated fat; 195 mg cholesterol; 15 g protein; 18 g carbohydrates; 1 g fiber; 290 mg sodium; 375 mg calcium (40% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.

Source: MilkPEP

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

Breakfast & Brunch 11 August 2017

Make-Ahead Breakfasts for Busy School Days

(Family Features) When the school year rolls around, switching from pool to school means finding simpler ways to kick off the day with healthy and nutritious options.

Preparing feel-good breakfasts can be as easy as picking and putting together the right ingredients, if you know where to buy them. At grocery stores like ALDI, parents can conveniently find choices they can feel good about feeding their families, including fresh produce and organic, non-GMO and gluten-free options. Parents can also shop easier knowing ALDI private label items – which make up 90 percent of its products – are free from certified synthetic colors, added trans fats and MSG.

After the shopping trip, try these make-ahead breakfast ideas to give the busy mornings a boost:

  • Homemade energy bars are an easy breakfast option that can keep you fueled until lunch. For simple bars, heat coconut oil and vanilla in a saucepan until combined then transfer to a large bowl and mix with cashew butter, oats, dried fruits and granola. Press the mixture between two cookie sheets to flatten, refrigerate 2 hours and slice into bars.
  • Portion out produce for daily breakfast smoothies. Seal each weekday’s smoothie ingredients in separate plastic bags and simply toss the ingredients in a blender each morning. Enjoy your smoothie in a tumbler or try something new, such as this Blackberry Avocado Smoothie Bowl.
  • Use your slow cooker to make oatmeal. Before heading to bed, simply add milk, vanilla and your favorite sweetener to rolled oats and cook on low 7-8 hours. Include dried fruit to soak up moisture and provide a sweet, juicy addition. Or try these Morning Oasis Overnight Oats for a no-cook variation on traditional oatmeal for a quick, crunchy start to the day.

Make school mornings a breeze with more quick recipes at aldi.us.

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Morning Oasis Overnight Oats

Recipe courtesy of Chef Michelle, ALDI Test Kitchen
Prep time: 10 minutes (plus overnight to set)
Cook time: 10 minutes
Servings: 3

  • 1 1/2    cups Millville Quick Oats
  • 1          teaspoon Southern Grove Chia Seeds
  • 2          cups Friendly Farms Unsweetened Vanilla Almond Milk
  • 1/8       teaspoon Stonemill Iodized Salt
  • 3          tablespoons SimplyNature Organic Wildflower Honey, divided
  • 1/4       cup SimplyNature Organic Quinoa, toasted
  • 1/4       cup Southern Grove Whole Almonds, toasted
  • 1          mango, sliced
  • 1/4       cup chopped coconut
  • .45       ounces Moser Roth Premium Dark Chocolate 70 percent Cocoa, shaved
  • .45       ounces Moser Roth Premium Dark Chocolate 70 percent Cocoa, melted
  1. Heat oven to 400° F.
  2. In large mason jar, combine oats, chia seeds, almond milk, salt and 2 tablespoons honey. Refrigerate overnight.
  3. In medium bowl, combine quinoa, almonds and remaining honey. Spread onto parchment-lined baking sheet. Bake 10 minutes. Remove, cooling completely and crumbling. Store in re-sealable bag overnight.
  4. The next day, stir oats and pour desired amount into serving bowl. Top with mango, coconut, shaved chocolate and candied quinoa. Drizzle with melted chocolate.

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Blackberry Avocado Smoothie Bowl

Recipe courtesy of Chef Audrey, ALDI Test Kitchen   
Prep time: 10 minutes
Servings: 1

  • 3/4       cup blackberries
  • 1/4       cup blueberries
  • 1/4       cup Friendly Farms Plain Nonfat Greek Yogurt
  • 3/4       cup Friendly Farms Unsweetened Original Almond Milk
  • 1/2       avocado
  • 1/2       frozen banana
  • 1          teaspoon Stonemill Pure Vanilla
  • 1          teaspoon SimplyNature Organic Wildflower Honey
  • 2          teaspoons lime juice

Optional garnishes:

  • SimplyNature Flax Seed
  • Southern Grove Chia Seeds
  • Southern Grove Sliced Almonds, toasted
  • Blackberries
  • Blueberries
  • Lime zest
  1. Place all ingredients in blender and blend until smooth. Transfer to serving bowl and add garnishes as desired.

Source: ALDI

Breakfast & Brunch 18 July 2017

Make Breakfast Time Anytime

(Family Features) Give your meals a wake-up call because breakfast is no longer just for mornings. From weeknight family dinners to a quick lunch, you can make mealtime fun with breakfast recipes any time of day.

Delicious, wholesome ingredients are the centerpiece of breakfast dishes, and hand-crafted Smithfield bacon, ham and sausage lends mouthwatering flavor to breakfast dishes you can enjoy all day, any day. Put a hearty spin on avocado toast or get creative with a protein-packed breakfast bowl.

Find more recipes you can enjoy morning, noon and night at Smithfield.com.

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Breakfast Avocado Toast with Bacon and Ham

Cook time: 30 minutes Serves: 4

  • 12        slices Smithfield Thick Cut Bacon
  • 16        ounces Smithfield Anytime Favorites Boneless Sliced Ham
  • 1 1/2-2 quarts water
  • 1          lime, juiced
  • 1          cup freshly made or refrigerated, prepared guacamole
  • 4          large eggs
  • 4          thick slices seeded whole-grain bread, toasted golden brown
  • freshly ground black pepper
  • 1          tablespoon chopped parsley or cilantro leaves
  1. Heat oven to 375° F. Lightly spray baking rack and place on top of foil-lined, rimmed baking pan. Separate strips of bacon and lay flat in single layer on rack. Bake 15-18 minutes, or until just crisp, rotating pan halfway through cooking. Using spatula, remove bacon from pan while warm; drain on paper towels.
  2. While bacon is baking, lay sliced ham on lightly sprayed, rimmed baking pan. Bake 5-7 minutes, or until warmed through. Keep bacon and ham warm.
  3. In saucepot over medium-high heat, heat water and lime juice until simmering. Crack eggs into small cups. Slowly add eggs one at a time to pot and simmer 4-5 minutes, or until whites are just set for runny yolk or a little longer for firmer yolk. Remove eggs from water with slotted spoon and drain on paper towel.
  4. Spread guacamole onto toast, topping each with sliced ham, egg, pepper and bacon. Sprinkle with parsley or cilantro and serve warm.

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Hearty Breakfast Bowl

Prep time: 10 minutes
Cook time: 30 minutes           
Serves: 4

  • 8          slices Smithfield Thick Cut Bacon
  • 16        ounces Smithfield Boneless Ham Steaks, cubed
  • 3          cups cooked steel-cut Irish or traditional oatmeal
  • 3 1/2-4 quarts water, divided
  • 1          pound fresh asparagus
  • 4          eggs
  • 2          cups fresh assorted berries
  • 1/2       cup walnuts
  • 1/3       cup pepitas (Spanish pumpkin seeds)
  1. Heat oven to 375° F. 
  2. Lightly spray baking rack and place on top of foil-lined, rimmed baking pan. Separate strips of bacon and lay flat in single layer on rack. Bake 15-18 minutes, or until just crisp, rotating pan halfway through cooking. Using spatula, remove bacon from pan while warm; drain on paper towels. Drain fat from pan. Place ham cubes on same rack and bake 5-7 minutes, or until heated through.
  3. Prepare oatmeal as directed on package and keep warm with ham and bacon.
  4. Over high heat, bring 2 quarts water to boil and blanch asparagus 1-2 minutes, or until tender-crisp when pierced with fork. With tongs or slotted spoon, remove asparagus; drain and reserve. In same saucepot over high heat, bring 1 1/2-2 quarts water to boil. Reduce heat to simmer and, using slotted spoon, carefully lower eggs into water individually. Cook 6 1/2 minutes for softer, jammy yolk or a little more for firmer yolk, keeping water simmering during cooking. Transfer eggs to bowl of ice water and chill 1 minute for easier peeling.

To assemble: divide oatmeal, asparagus, berries, ham and bacon among four bowls. Place peeled, halved egg in each bowl and top with walnuts and pepitas.

Source: Smithfield

Breakfast & Brunch 14 July 2017

Start a Successful School Year with a Balanced Breakfast

How a breakfast with milk can help lead the way to academic success

(Family Features) As kids get ready to start a new school year, moms are also getting back into the swing of a morning routine. One thing that can’t be missed? A complete breakfast! Research shows eating breakfast helps kids concentrate and focus at school, giving moms good reason to serve up balanced nutrition before that first morning bell.  

This back-to-school season, start the day off strong and pair your little one’s breakfast with a glass of milk. An 8-ounce glass of milk gives kids 8 grams of high-quality protein plus other essential nutrients like calcium and vitamin D to the morning meal.

Most days, finding time for a balanced breakfast may be easier said than done. One way to help alleviate the morning rush is to make breakfast ahead of time, so it’s ready to go before sending kids off to school. These make-ahead Protein-Packed Eggs in a Nest are simple and fun to make. Served with an 8-ounce glass of milk, they make for a delicious breakfast to help start everyone’s school day off right.

Find more nutritious recipes to pair with milk at milklife.com.

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Protein-Packed Eggs in a Nest

Servings: 6 (2 nests per serving)

  • Nonstick olive oil spray
  • 4          cups frozen shredded potatoes, defrosted
  • 3          large eggs
  • 3          large egg whites
  • 1/4       cup fat free milk
  • 1/4       teaspoon salt
  • 1/8       teaspoon pepper
  • 1/3       cup cooked, lean ground turkey sausage, crumbled
  • 1/3       cup green bell pepper, diced
  • 1/3       cup tomatoes, chopped
  • spinach
  • mushrooms
  • 1/3       cup part skim mozzarella cheese, shredded
  1. Heat oven to 400° F and spray 12-well muffin tin with nonstick olive oil spray.
  2. Place a scoop of shredded potatoes into each muffin hole, pressing around edges to create “nest”. Bake for 15-20 minutes or until lightly golden. Remove pan from oven and using spoon, gently press any fallen potatoes back up against sides of each muffin hole. Turn oven down to 350° F.
  3. In a bowl, add eggs, egg whites, 1/4 cup milk, salt and pepper. Whisk to combine and place in fridge while preparing green pepper, tomatoes or additional vegetables.
  4. Stir cooked meat and vegetables into the bowl with egg mixture and pour equally between all “nests.” Sprinkle a pinch of cheese over each nest. Bake for 15-20 minutes or until egg is set.
  5. Remove from oven and serve with remaining 8-ounce glass of milk.

Note: Nests can also be stored in airtight bags in fridge once cool for 3-4 days, and be reheated for an on the go breakfast.

Nutritional information per serving: 200 calories; 4.5 g fat; 1.5 g saturated fat; 105 mg cholesterol; 17 g protein; 23 g carbohydrates; 1 g fiber; 510 mg sodium; 381 mg calcium (40% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of fat free milk.

Meal Ideas 13 July 2017

Summer Brunch Fare

(Family Features) When it comes to planning brunch, there really are no rules. It’s the perfect opportunity to combine your favorite flavors and foods in one delicious meal.

Warmer weather calls for putting a summer twist on brunch classics. Breakfast Tacos Al Pastor are a fresh, flavorful addition to a festive summer brunch, while this Brunch Bruschetta Bar is a gorgeous way to feed a crowd and highlight your favorite summertime ingredients. These recipes are made and served with not-from-concentrate Florida’s Natural Brand Orange Juice, made entirely from oranges grown, picked and squeezed in Florida, with no water or sugar added.

Both recipes are from the Florida’s Natural Brunch Club, a collection of brunch experts creating recipes to celebrate brunch throughout the year. Brighten up your brunch with more fresh takes on classic recipes at floridasnatural.com.

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Breakfast Tacos Al Pastor

Recipe courtesy of Half Baked Harvest
Prep time: 10 minutes
Total time: 30 minutes
Servings: 4-6

  • 2          tablespoons olive oil
  • 1          pound ground chicken or pork
  • 1/2       sweet onion, chopped
  • 2          cloves garlic, minced or grated
  • 2          teaspoons chili powder
  • 1          teaspoon paprika
  • 1          teaspoon, plus pinch, kosher salt, divided
  • 2          chipotle peppers in adobo, chopped
  • 1/2       cup not-from-concentrate Florida's Natural Brand Orange Juice
  • 1/4       cup water
  • 2          cups fresh pineapple chunks, divided
  • 1/4       cup fresh cilantro, chopped
  • 1/4       cup fresh basil, chopped
  • 1          jalapeno, seeded and chopped
  • 1          lime, juice only
  • 4-6       fried eggs
  • 6-8       corn or flour tortillas, warmed
  • sliced avocado
  • feta or cheddar cheese
  1. In large skillet, heat olive oil over high heat. When oil shimmers, add ground chicken and onion. Cook, stirring often and breaking up meat as it cooks, until chicken is browned, about 5 minutes.
  2. Add garlic, chili powder, paprika, salt, chipotle peppers, orange juice, water and 1 cup pineapple. Reduce heat to medium and simmer until sauce has thickened slightly around chicken, about 10-15 minutes. Remove from heat and stir in cilantro.
  3. In bowl, combine remaining pineapple, basil, jalapeno, lime juice and pinch of salt.

To serve: Divide fried eggs among tortillas and top with chicken. Add pineapple-basil salsa, avocado and cheese.

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Brunch Bruschetta Bar

Recipe courtesy of Half Baked Harvest
Prep time: 20 minutes
Servings: 8-12

  • 1          cup basil pesto
  • 1          cup sun-dried tomato spread
  • 2          cups cherry tomatoes, marinated cherry tomatoes or diced tomatoes
  • 6-8       soft-boiled or poached eggs
  • 6-8       scrambled eggs
  • 12        slices grilled or toasted bread
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • 2-3       varieties of soft cheeses
  • 2          cups fresh fruit
  • 1          sliced avocado
  • 2          cups sauteed veggies, such as spinach and mushrooms
  • 6-8       pieces fried bacon
  • 2-3       varieties of prosciutto, salami or smoked salmon
  • 1          cup fruit jam
  • 1          cup nut butter
  • 1/2       cup honey
  • 1          carton not-from-concentrate Florida's Natural Brand Orange Juice
  1. On large serving board, arrange sauces and spreads. Add poached eggs, scrambled eggs and bread. Drizzle poached eggs with olive oil and season with salt and pepper. Arrange cheese, fruits, veggies, meats, jams, nut butter and honey around eggs. 
  2. Pour orange juice into juice glasses for sipping.

Source: Florida's Natural

Breakfast & Brunch 13 June 2017

What Moms Need to Know About Summer Nutrition for Kids

Hit a home run with essential nutrients for active kids

(Family Features) With summer in full force, kids are busy with physical activities and whether it’s little league baseball games, swim team or summer camp, they’re more active than ever. Moms, nutritionists and pediatricians alike know active kids and developing bones and muscles need essential nutrients to grow strong, but The Dietary Guidelines for Americans say most Americans, including children, actually aren’t getting enough fiber, calcium, vitamin D and potassium in their diets.

Moms can keep up by making sure kids fuel their bodies with proper nutrition and stay hydrated at the same time. As a drink kids already love the taste of, milk is a great choice when moms want to serve delicious and natural, high-quality protein for kids before sending them off on summer adventures. Many are also surprised to learn that milk can help hydrate after exercise due to its natural electrolytes and fluids.

Milk plays an important role for kids’ meals and snacks, providing three of the four nutrients most Americans, including kids, aren’t getting enough of (calcium, vitamin D and potassium), and it’s the top food source of these nutrients, to boot.¹ Plus, with 8 grams of protein per every 8-ounce glass, the farm-fresh beverage is a great way to help the whole family kick start the day.

One way to hit a home run for your kids is by stepping up to the breakfast plate with delicious baseball pancakes. Served with an 8-ounce glass of milk, this breakfast is the perfect combo to help kids fuel up with protein in the morning.

Find more nutritious recipes to pair with milk at milklife.com.

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Home Run Pancakes

Servings: 4

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup fat free milk
  • 1/4 teaspoon vanilla extract
  • nonstick cooking spray
  • 8 strips low-sodium turkey bacon (optional)
  • 2-3 tablespoons raspberry or strawberry syrup (optional)
  1. Whisk together flour, baking powder, sugar and salt. Mix egg, milk and vanilla separately. Add wet ingredients to dry ingredients and whisk gently until just combined.
  2. Heat griddle or skillet to medium heat and grease lightly with cooking spray.
  3. Using 1/3-cup measuring cup for each pancake, pour batter onto pan. Cook until bubbles form and edges start to look dry then flip and cook another 30-45 seconds.
  4. Cook bacon on griddle 3-4 minutes on each side, if desired, until desired crispiness is achieved.
  5. Place cooked bacon next to pancakes for “baseball bats.” If desired, drizzle syrup onto pancakes to make baseball stitching.
  6. Pair each serving with 8-ounce glass of milk.

Nutritional information per serving: 240 calories; 1.5 g fat; 55 mg cholesterol; 15 g protein; 40 g carbohydrates; 1 g fiber; 420 mg sodium; 454 mg calcium (45% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.

¹Fulgoni VL, Keast DR, Quann EE, Auestad N. Food sources of calcium, phosphorus, vitamin D, and potassium in the U.S. The FASEB Journal. 2010;24:325.1.

Source: MilkPEP

Breakfast & Brunch 28 April 2017

Bring Brunch Home

(Family Features) There’s no denying that brunch is a popular favorite, but you don’t have to leave the comfort of your own home to enjoy a delicious spread with family and friends.

Enjoy this weekend luxury every day and bring brunch home with premium ingredients like Smithfield’s Hometown Original Bacon, Anytime Favorites Diced Ham and Fresh Breakfast Sausage.

Delight friends and family with a full spread of mouthwatering recipes like Sausage and Egg Tarts dressed with Asparagus and Tomatoes, Cheesy Bacon Jalapeno Corn Muffins, Cinnamon French Toast Sausage Roll-Ups and Scrambled Eggs and Ham in a Waffle Cup. Then enhance your menu with options for customization like jams, butters and toppings to make brunch at home unique and unforgettable.

Boost Brunch with a Bloody Mary Bar
Premium ingredients and worthwhile recipes are a great way to make brunch at home, and adding a Bloody Mary bar to the mix is one way to give your spread extra flair. Provide your guests multiple options for toppings so they can perfectly customize their adult beverages with garnishes like these:

  • Salt (plain or flavored)
  • Pepper
  • Horseradish
  • Smithfield Hometown Original Bacon
  • Celery stalks
  • Worcestershire sauce
  • Lemons
  • Limes
  • Hot sauces
  • Stuffed olives
  • Pickled green beans
  • Pickle spears
  • Onions
  • Cheese cubes
  • Cherry tomatoes

For more brunch and entertaining recipe inspiration, visit Smithfield.com.

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Cheesy Bacon Jalapeno Corn Muffins

  • Nonstick cooking spray
  • 1 package (16 ounces) Smithfield Hometown Original Bacon
  • 3/4 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup shredded sharp cheddar cheese
  • 2 eggs
  • 6 tablespoons butter, melted
  • 1/3 cup honey
  • 3/4 cup milk or buttermilk
  • 1 can corn kernels, drained
  • 2 medium jalapeno peppers, seeded and diced
  • 1 medium jalapeno pepper, thinly sliced
  1. Heat oven to 375° F.
  2. Line rimmed baking pan with foil and set lightly sprayed baking rack in pan. Cut bacon crosswise into thirds and lay out bacon strips on rack, being careful not to overlap slices. Bake 10-12 minutes, or until bacon has just begun to crisp. Remove from oven and drain on paper towels. Increase oven temperature to 400 F.
  3. In large bowl, stir together flour, cornmeal, baking powder, salt and cheese until well mixed.
  4. In small bowl, whisk eggs until frothy and stir in melted butter, honey and milk. Add milk mixture to dry ingredients and stir until combined. Fold in corn and diced jalapeno and reserve.
  5. Lightly spray or butter 12-cup muffin tin and line each cup with two slices of bacon. Evenly divide muffin batter into cups, filling about three-fourths full and top with remaining bacon and sliced jalapeno. Bake muffins 20 minutes, or until golden brown, using toothpick to test doneness. Let cool briefly, remove muffins from tin and serve while still warm.

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Sausage and Egg Tarts with Asparagus and Tomatoes

  • Flour, for dusting
  • 1 package (about 1 pound) frozen prepared puff pastry, thawed
  • 9 eggs, brought to room temperature for 30 minutes, divided
  • 1 teaspoon water
  • 1 Smithfield Hometown Original Fresh Sausage Roll, sliced into 8 patties, cooked and halved
  • 1 pound fresh asparagus spears, cut into pieces
  • 1 pint grape tomatoes, halved lengthwise
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1/2 cup shredded Parmesan cheese (optional)
  1. Heat oven to 400° F.
  2. On lightly floured surface, roll out pastry and cut into eight 4-5-inch squares and transfer to greased or parchment-lined baking sheets spaced about 1 inch apart. Using small knife, lightly score line 1/2-inch inside edges of squares to create framed border. With fork, prick several holes in center of pastry squares.
  3. Bake squares 7-8 minutes, or until pastry has puffed substantially yet not begun to brown. Remove from oven and immediately tamp down centers inside of scored line carefully with back of fork.
  4. Lightly beat 1 egg with water and brush outside frames of pastry with egg wash. Slightly overlapping framed pastry borders, equally divide and arrange sausage, asparagus and tomatoes in pastry squares, leaving centers open for eggs. Top each with cracked egg, seasoning with salt and pepper and sprinkling with cheese, if desired.
  5. Return to oven and bake 8-10 minutes, or until puff pastry is golden brown and eggs have just set. Let cool slightly and transfer tarts with spatula to serving plate and serve warm.

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Cinnamon French Toast Sausage Roll-Ups

  • 12 Smithfield Fresh Sausage Links
  • 2 eggs
  • 2/3 cup milk
  • 3 tablespoons almond liquor (optional)
  • 1/2 teaspoon ground cinnamon
  • 6 slices whole-wheat bread, crust removed and cut in half
  • 3 tablespoons butter
  1. Cook sausage according to package directions; keep warm.
  2. Beat together eggs, milk, almond liquor and cinnamon. Dip one bread slice half in egg mixture and wrap around one sausage link. Press bread edges together where they overlap to keep from unrolling. Repeat with remaining bread and sausage links.
  3. Heat large skillet over medium heat; add butter and let melt. Place French toast-wrapped sausages in skillet, seam-side down. Cook until browned on all sides, about 10 minutes total.

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Scrambled Eggs and Ham in a Waffle Cup

  • 6 eggs
  • 1/2 cup milk
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups Smithfield Honey Cured Boneless Ham Steak, diced
  • 1 tablespoon butter
  • 8 waffle cups (4 ounces each)
  • 4 teaspoons maple syrup, warm, divided
  • 1 teaspoon fresh thyme, chopped
  1. In bowl, whisk together eggs, milk, cheese, salt and pepper; stir in ham.
  2. In 10-inch, nonstick skillet, melt butter over medium-high heat. Add egg mixture; reduce heat to medium-low.
  3. Using wooden spoon, scrape eggs from edges of pan to center. Continue stirring eggs 3-5 minutes, or until fluffy.
  4. Scoop 1/2 cup warm scrambled eggs into waffle cup and drizzle with 1/2 teaspoon maple syrup. Garnish with fresh thyme leaves. Repeat for each waffle cup.

Source: Smithfield Foods

Breakfast & Brunch 03 April 2017

Bring Back Breakfast

This Weekend, Spend the Most Important Meal of the Day with the Most Important People in Your Life

(Family Features) Baseball practices, dance rehearsals, school work, and other weekday activities often make family mealtime seem like a thing of the past.

If you’re looking for ways your family can spend more quality time together, consider bringing back breakfast this weekend.

Enjoying each other’s company and a delicious breakfast is the perfect opportunity for your family to reconnect. Use the added time weekend mornings provide to prepare a wonderful, warm meal for your family to sit down and create lasting memories. Make your morning meal a weekend tradition the whole family can look forward to all week long.

Here are some easy tips to help make breakfast a family occasion:

Make Breakfast Special – Each week, request that a family member choose a fun theme for the breakfast table. From sports teams to movie themes to favorite colors - you’ll see that the choices are endless and they can inspire creative breakfast menus.

Find Some Breakfast Helpers – Let the whole family practice their cooking skills by helping you in the kitchen. Serve foods that are easy to dress up, like Hungry Jack® pancakes. Sometimes the simple pleasure of a warm plate of pancakes is all you need to create the perfect start to your weekend mornings together.

Create Breakfast Menu Magic – The sky is the limit when you have extra time to craft a hearty breakfast, so serve a variety of foods your family will love. You can’t go wrong with breakfast classics – from fresh veggie and egg dishes to the warm, fluffy goodness of a stack of Hungry Jack pancakes. Does your family enjoy creating breakfast masterpieces? Try these Upside-Down Breakfast Stacks, made with Hungry Jack pancakes, sausage patties, cheddar cheese and eggs, for a magical take on an ordinary meal.

For more recipes and breakfast tips to bring families together on the weekends, visit www.hungryjack.com.

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Upside-Down Breakfast Stacks

Yield: 6 stacks
Prep Time: 15 min
Cook Time: 15 min

  • Crisco® Original No-Stick Cooking Spray
  • 3 large eggs, lightly beaten
  • 6 fully cooked sausage patties OR
  • 6 vegetable sausage patties
  • 3/4 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix
  • 1/2 cup water
  • Shredded sharp cheddar or pepper jack cheese (optional)
  • Hungry Jack Original Syrup
  1. HEAT oven to 375°F. Coat 6 muffin cups or glass custard cups generously with no-stick cooking spray.
  2. DIVIDE eggs evenly into prepared muffin cups. Top with sausage patty. Whisk pancake mix and water together in medium bowl until smooth. Pour evenly over sausage.
  3. BAKE 14 to 16 minutes or until toothpick inserted in center comes out clean. Cool 2 minutes. Invert onto baking sheet. Sprinkle immediately with cheese, if desired. Serve warm with syrup.

Source: Hungry Jack

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