recipes

Meal Ideas 18 September 2017

Flavor Infusion

(Family Features) When your taste buds can’t settle on just one flavor, a fusion dish may be just the answer. Fusion dishes combine some of the best ethnic culinary traditions from around the world, and Asian influences are among the most popular building blocks for fusion cuisine.

One secret to achieving great fusion dishes is the use of cooking wines. For many chefs and home cooks alike, cooking wine is a go-to cooking essential because it can be used in everyday meals. With its versatile array of uses, an option like Holland House®, a line of flavor-enhancing, premium cooking wines, can boost any dish with one of five flavors including Marsala, Sherry, White, Red and White with Lemon.

In addition to these featured dishes, you can find more quick tips for boosting the flavor of your everyday meals on the label of each bottle and explore more recipes at HollandHouseFlavors.com.

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Sweet and Spicy Korean-Chinese Fusion Cauliflower Bites

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4, about 1 1/2 cups per portion

  • 6          cups fresh cauliflower florets
  • 2          tablespoons toasted sesame oil
  • 1          teaspoon kosher salt
  • 1/4       cup Holland House Sherry Cooking Wine
  • 1/4       cup honey
  • 2          tablespoons soy sauce
  • 1          tablespoon white vinegar
  • 2          teaspoons cornstarch
  • 2          tablespoons vegetable oil
  • 1          small fresh yellow onion, finely chopped
  • 1          tablespoon minced fresh garlic
  • 1          tablespoon Korean-style chili flakes
  • 1/4       cup chopped fresh green onions
  • 1          tablespoon toasted sesame seeds
  1. Heat oven to 400° F.
  2. In large bowl, toss cauliflower, sesame oil and salt until well coated. Arrange on nonstick baking sheet. Bake 10-12 minutes, or until golden brown and tender.
  3. In small bowl, whisk cooking wine, honey, soy sauce, vinegar and cornstarch until well blended; set aside.
  4. In large, nonstick skillet, heat vegetable oil over medium-high heat. Add yellow onions and garlic; cook 2-3 minutes, or until golden brown, stirring frequently. Remove from heat. Stir in chili flakes and wine mixture.
  5. Return pan to stove and adjust to medium heat. Bring to simmer, stirring constantly. Continue cooking and stirring 1-2 minutes, or until thickened. Add cooked cauliflower; stir gently to coat.
  6. Transfer cauliflower to serving dish. Top with green onions and sesame seeds.

Tips: The sauce mixture can also be used on chicken wings or grilled pork chops. In place of Korean-style chili flakes, use 1 teaspoon regular crushed red pepper flakes or 1 tablespoon Aleppo pepper.

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Lettuce-Wrapped Korean Short Ribs

Prep time: 10 minutes, plus marinating
Cook time: 4 minutes
Servings: 4, about 6 ounces (pre-cooked) per portion

  • 3          tablespoons packed dark brown sugar, divided
  • 2          teaspoons kosher salt
  • 1          teaspoon ground black pepper
  • 1/2       teaspoon crushed red pepper flakes
  • 1 1/2    pounds thinly sliced, boneless beef short ribs
  • 1          cup Holland House Marsala Cooking Wine
  • 6          tablespoons toasted sesame oil
  • 1/4       cup roasted garlic paste
  • 2          tablespoons soy sauce
  • 1/2       cup chopped green onions, divided
  • 1          teaspoon cornstarch
  • 1          head fresh romaine lettuce, separated into large leaves         
  • 1/2       cup sliced fresh red radishes
  • 1/2       cup shredded fresh carrots dipping sauce
  1. In small bowl, combine 2 tablespoons brown sugar, salt, black pepper and red pepper flakes. Sprinkle evenly over short rib slices, gently rubbing into both sides. Place in re-sealable plastic bag.
  2. In bowl, whisk cooking wine, sesame oil, garlic paste, soy sauce and remaining brown sugar. Pour half of mixture into bag with meat and add 1/4 cup green onions. To marinate, refrigerate at least 1 hour, or up to 12 hours.
  3. In small saucepan, whisk remaining wine mixture and cornstarch until smooth. Bring to simmer over medium heat, whisking constantly. Cook 1 minute, or until thickened, stirring constantly. Set aside until cool. Stir in 2 tablespoons green onions.
  4. Heat grill to medium-high.
  5. Remove ribs from marinade, allowing excess to drip off. Discard marinade. Grill 1-2 minutes on each side, or until golden brown and cooked through.
  6. Cut ribs into 1-inch pieces. Serve with remaining green onions, lettuce, radishes, carrots and warm dipping sauce.

Tips: For fusion tacos, substitute corn or flour tortillas for lettuce leaves. In place of garlic paste, 2 tablespoons minced garlic can be substituted.

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Sizzling Asian Vegetable Fried Rice with Savory White Wine Glaze

Prep time: 10 minutes
Cook time: 8 minutes
Servings: 4-6, about 1 cup per portion

  • 2          tablespoons vegetable oil
  • 1          tablespoon minced fresh garlic
  • 1/2       cup fresh chopped yellow onions
  • 1          cup fresh small white mushrooms, quartered
  • 1/2       cup chopped fresh carrots
  • 1/2       cup chopped fresh zucchini
  • 1/2       cup chopped fresh red bell peppers
  • 1/2       cup chopped fresh yellow bell peppers
  • 3          cups cold, cooked, long-grain white rice
  • 1/2       cup Holland House White Cooking Wine
  • 2          tablespoons oyster sauce
  • 1/2       cup fresh green onions, sliced 1/4-inch thick
  • 2          teaspoons toasted sesame oil
  • 1/4       teaspoon ground black pepper
  1. Heat heavy-bottomed, nonstick skillet over high heat. Add vegetable oil, garlic and onions. Stir-fry 1-2 minutes, or until lightly browned. Add mushrooms, carrots, zucchini, red bell peppers and yellow bell peppers; stir-fry 3 minutes. Add rice; stir-fry 3 minutes.
  2. Add cooking wine; stir-fry 2 minutes, or until dry. Add oyster sauce; stir-fry 2 minutes. Remove from heat. Stir in green onions, sesame oil and black pepper. Transfer to dish or bowl and serve.

Tip: To turn into a main course, add cooked beef, chicken or pork and serve topped with a fried egg.

Source: Holland House

Snacks 19 June 2017

Pop-ular Summer Snacks

(Family Features) From casual gatherings with friends to outdoor athletic activities and leisurely time at home, all of the best summer pastimes have one thing in common: tasty snacks make them more enjoyable.

Light, airy and fresh popcorn is a perfect summer snack. It’s naturally low in fat and calories, non-GMO and gluten free – all the makings of an ideal guilt-free treat. Whether you enjoy it one delicious handful at a time, sprinkled with seasonings or as an ingredient in fun summertime recipes, popcorn offers plenty of versatility for every occasion.

You can kick up the heat with a zesty popcorn mix or take a sweeter route with a blend of toasted coconut and bananas. No summer sporting event is complete without some good old toffee-style popcorn and nuts, and even a favorite like ice cream sandwiches can only get better with the addition of sweet, crunchy popcorn and candy.

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Spice Up Summer Snacks
Freshly popped popcorn is a light snack perfect for summer, and you can add just about any flavor to satisfy whatever you may be craving. Start by sampling these topping favorites then taste your way to other creative combinations.

  • Garlic salt
  • Parmesan cheese
  • Cumin
  • Oregano
  • Dry taco seasoning mix
  • Dry ranch-style seasoning mix
  • Lemon pepper
  • Italian herbs: oregano, basil, marjoram, thyme and crushed rosemary
  • French herbs: marjoram, thyme, summer savory, basil, rosemary, sage and fennel
  • Cinnamon
  • Brown sugar
  • Nutmeg

Find more popcorn recipes perfect for summer at popcorn.org.

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Coconut Monkey Mix

Yield: 7 cups

  • 1 cup flaked coconut (unsweetened or sweetened)
  • 6 cups popped popcorn
  • 1 tablespoon butter or margarine, melted
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • dash of nutmeg
  • 1 cup dried banana chips
  1. Heat oven to 325° F.
  2. Spread coconut in 13-by-9-inch baking pan, breaking up any clumps as needed. Bake 10 minutes, or until edges of coconut begin to brown.
  3. Spread popcorn over coconut and sprinkle with butter; toss. Sprinkle popcorn mixture with sugar, salt and nutmeg; toss.
  4. Bake 5 minutes longer, remove from heat and toss with banana chips. Serve immediately or cool and store in airtight container.

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Popcorn Chipwiches

Yield: 12

  • 2 1/2 quarts popped popcorn
  • 1 1/2 cups light brown sugar
  • 3/4 cup dark corn syrup
  • 1/2 cup butter
  • 1 tablespoon vinegar
  • 1/2 teaspoon salt
  • 1 package (6 ounces) chocolate pieces
  • 1/2 cup chopped walnuts
  • 2 pints brick-style vanilla ice cream
  1. Keep popcorn warm.
  2. In 3-quart saucepan, combine brown sugar, corn syrup, butter, vinegar and salt. Cook and stir until sugar dissolves. Continue to cook until hard ball stage (250 F on candy thermometer).
  3. Pour syrup over popcorn; stir to coat. Add chocolate pieces and nuts; stir just until mixed.
  4. Pour into two 13-by-9-by-2-inch pans, spreading and packing firmly. Cool.
  5. In each pan, cut 12 rectangles. Cut each pint of ice cream into six slices. Sandwich each ice cream slice between two popcorn rectangles.

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Ballpark Popcorn Crunch

Yield: 3 quarts

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 3 quarts unsalted popped popcorn
  • 1 cup chopped walnuts
  1. Heat oven to 350° F.
  2. Cream together butter and brown sugar until light and fluffy.
  3. In separate bowl, toss popcorn and walnuts. Add creamed mixture to popcorn and nuts. Combine until coated.
  4. Spread on large baking sheet in single layer.
  5. Bake 10 minutes, or until crisp.

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Beach Party Popcorn

Yield: 2 1/2 quarts

  • 1 teaspoon soy sauce
  • 1-2 drops hot pepper sauce
  • 1/3 cup melted butter
  • 2 quarts popped popcorn
  • 2 cups assorted seasoned snacks (crackers, pretzels, etc.)
  • 1/2 package (0.56 ounces) bacon-onion dip mix
  1. Heat oven to 350° F.
  2. Add soy sauce and hot pepper sauce to melted butter.
  3. Put popcorn and seasoned snacks in large bowl. Pour butter mixture over popcorn and snacks; toss. Sprinkle with bacon-onion dip mix; toss again.
  4. Spread mixture in 15 1/2-by-10 1/2-by-1-inch jelly roll pan and bake 8-10 minutes, stirring once.

Source: The Popcorn Board

Grilling-Tailgating 08 June 2017

Get Grilling Like a Pitmaster

(Family Features) Summertime meals are all about the grill. This year, give your grill and your family a break from hamburgers and hot dogs, and heat things up with the flavor and versatility of fresh pork.

From tender Sweet Sriracha Pork Skewers to Memphis-Style Dry Baby Back Ribs, the possibilities are endless. Make your cookout the best on the block with these tips and recipes from world champion pitmasters Tuffy Stone and Darren Warth:

• Start with a fresh and high-quality meat like Smithfield Fresh Pork, which is available in a variety of cuts and seasonings perfect for any cookout occasion.
• Don’t lift the lid of your grill unless you are checking for doneness or turning the food to avoid letting the heat escape or interrupt the cooking process.
• Check for proper doneness with a meat thermometer and use tongs to turn the meat instead of a fork. Cutting into the meat can cause flavorful juices to escape.
• If you’re short on time, try a pre-seasoned option like Smithfield Marinated Fresh Pork, so that the prep work is already done for you.

Find more great grilling tips, videos and recipes at SmithfieldGetGrilling.com.

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Memphis-Style Dry Baby Back Ribs

Recipe courtesy of Pitmaster Tuffy Stone
Prep time: 10 minutes, plus 30 minutes stand time
Cook time: 4-6 hours
Servings: 2-4

Dry Rub:

  • 1/4 cup brown sugar
  • 1/4 cup kosher salt
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons dry mustard
  • 1 teaspoon black pepper
  • 1 teaspoon celery salt
  • 2 slabs Smithfield Fresh Pork Back Ribs, membrane removed
  • 1/4 cup prepared yellow mustard
  • apple juice or water, in spray bottle
  • barbecue sauce (optional)
  1. To make dry rub: In small bowl about 30 minutes before grilling, combine brown sugar, kosher salt, chili powder, dry mustard, black pepper and celery salt; mix well.
  2. Spread both sides of ribs with yellow mustard and sprinkle dry rub on top. Let stand at room temperature 30 minutes. Heat charcoal or gas grill to 250 F for indirect cooking.
  3. Place ribs, meaty side up, over drip pan and cook 4-6 hours until tender. Spritz ribs occasionally with water or apple juice using spray bottle.
  4. If using charcoal grill, add about 12 coals approximately every 45 minutes to maintain heat. Let ribs stand 10-15 minutes before serving. If desired, serve with barbecue sauce.

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Sweet Sriracha Pork Skewers

Recipe courtesy of Pitmaster Darren Warth
Prep time: 15 minutes, plus marinade time
Cook time: 15-20 minutes
Servings: 4

  • 1 Smithfield Fresh Pork Tenderloin
  • 1/2 cup agave nectar
  • 2 tablespoons Sriracha sauce
  • 1 teaspoon minced garlic
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 pint fresh pineapple chunks
  • wood skewers, soaked in water
  1. Trim skin off pork tenderloin and cut into 1-inch cubes.
  2. To make marinade: In bowl, combine agave, Sriracha sauce, garlic, soy sauce and rice vinegar, and whisk thoroughly.
  3. Pour marinade into re-sealable bag and add cubed pork tenderloin. Marinate for up to 24 hours in refrigerator. Place tenderloin and pineapple chunks on skewers, alternating so pineapple is tight against tenderloin.
  4. Heat charcoal or gas grill to medium heat. Grill skewers, turning every 5 minutes, until all sides are grilled. Cook until tenderloin chunks have reached internal temperature of 145° F.

Source: Smithfield

Grilling-Tailgating 06 June 2017

Savory Summer Grilling

(Family Features) There’s not much that tastes better during the summer than a meal hot off the grill. If you’re in the mood for a delicious backyard dish, try adding versatility to your grilling game with a few simple tips.

Try a new cooking method. If your usual preparation involves a basic flame, you may be surprised by all the different flavors you can evoke just by changing the method. Whether you’re using gas or charcoal, switch from standard grilling to smoking over indirect heat. You can also use seasoned wood chips with most grilling methods to build a completely different flavor profile.

Look for non-traditional ways to use your favorite proteins. Instead of the traditional steak or chicken on a kabob, you can create a whole new flavor experience using smoked sausage. For example, Eckrich offers a variety of smoked sausage flavors in traditional ropes and bun-length links, all with just the right blend of seasonings for a rich, savory taste.

Explore new condiments and toppings. Ketchup, mustard and relish may be staples at the condiment station, but there’s no reason you can’t add a little something extra. Grilled onions, mushrooms and peppers are all simple and delicious ways to add flavor. Or try something entirely new, like this sweet, tangy marmalade made with bacon and onions.

Find more summer grilling ideas at Eckrich.com.

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Smoked Sausage Links with Bacon and Onion Marmalade

Prep time: 10 minutes
Total time: 1 hour, 10 minutes
Servings: 6

  • 2-3 strips bacon
  • 1 tablespoon mustard seeds
  • 1/2 cup apple cider vinegar
  • 1 1/2 pounds (about 6 onions) Vidalia onions, diced
  • 1/2 cup light brown sugar
  • 1/4 cup cane syrup
  • 1 package Eckrich Smoked Sausage Links (bun-length)
  • 6 hot dog buns
  1. Heat oven to 350° F.
  2. Line baking sheet with parchment paper and lay strips of bacon flat. Cook until crispy, about 20-25 minutes. Chop bacon into small pieces and set aside.
  3. In dry pot over medium heat, toast mustard seeds until slightly browned.
  4. Add bacon, vinegar, onions, brown sugar and cane syrup to pot. Cover, stirring occasionally to prevent burning. Cook about 20 minutes at medium-high heat. Remove pot cover and reduce to medium heat. Cook until liquid is reduced and onions are dark in color, about 50 minutes.
  5. Oil grill and bring to medium heat. Grill sausage 12 minutes, or until heated through.
  6. Place smoked sausage in hot dog bun and cover evenly with marmalade.

Note: Marmalade can be made in advance for easier dinner preparation and can be kept up to 2 weeks in a refrigerator or 3 months in a freezer.

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Grilled Kabobs with Smoked Sausage and Veggies

Prep time: 15 minutes
Total time: 25 minutes
Servings: 6

  • 6 wooden skewers
  • nonstick cooking spray
  • 1 package Eckrich Original Smoked Sausage (rope)
  • 1 medium zucchini
  • 2 large red bell peppers
  • 2 large yellow bell peppers
  • 1 large red onion
  1. Soak skewers in water 1 hour. Spray grill and heat to medium.
  2. Cut smoked sausage diagonally into 1-inch pieces. Slice zucchini, bell peppers and onion into 1/2-inch pieces.
  3. Thread smoked sausage, peppers, zucchini and onion onto skewers.
  4. Grill kabobs until smoked sausage is hot and vegetables are tender, about 5 minutes per side. Remove from grill and serve immediately.

Source: Eckrich

Meal Ideas 09 May 2017

Add Sizzle to Your Fourth

(Family Features) A dazzling fireworks display may be the grand finale for your celebration, but you can make your mouthwatering menu a close second with these ideas to light up your Fourth of July. From bold burgers to crisp salads and sweet sides, give your guests plenty of reason to feel festive all day long. And don’t forget to add a little indulgence for all ages with a DIY dessert bar.

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Find more recipes perfect for the Fourth of July at culinary.net.

Serve Up a Sundae Bar
The only thing better than a dish of cold ice cream on a hot summer day is the chance to make it all your own. Let guests create their own dishes of deliciousness with a DIY sundae bar. Start with a healthy supply of cups, spoons and towels to mop up inevitable drips then fill the bar with irresistible options like these:

  • A sampling of ice creams, like vanilla, chocolate and strawberry
  • Fresh sliced fruit
  • Crushed candies and cookies
  • Sauces (chocolate, caramel and something fruity, too)
  • Assorted nuts
  • Crunchy favorites like crumbled cones or salty pretzels
  • Coconut (raw and toasted)
  • Whipped cream
  • Sprinkles

A Bold Take on an American Classic
When it comes to feeding family and friends on the Fourth of July, nothing pleases guests more than fan-favorite American bites fresh off the grill. Cheeseburgers are a tried-and-true classic for summer grilling season. Give your burger recipe a bold, sweet kick this Fourth of July with honey barbecue sauce and the finishing touch of delicious, smooth-melting Borden Cheese. Find more summer recipes to transform mealtime into memorable family time at bordencheese.com.

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Bold Honey Barbecue Burger

Total time: 35 minutes
Servings: 4

  • 1 pound ground beef
  • 1/2 cup chopped green onions
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 3-4 tablespoons steak seasoning
  • 4 hamburger buns
  • 1/2 stick melted butter
  • 3/4 cup barbecue sauce
  • 1 tablespoon honey
  • 4 slices Borden Cheese American Singles
  • 8 slices thick bacon, cooked until crispy
  • 8 frozen onion rings
  • 4 slices tomato
  • fresh lettuce
  1. Combine ground beef, green onions, garlic powder and cayenne pepper; form into four patties. Sprinkle both sides of each patty with steak seasoning. Cover and chill. (Patties can be made several hours in advance.)
  2. Brush buns with melted butter; set aside. In small bowl, mix barbecue sauce with honey; set aside.
  3. Heat grill to medium-high heat.
  4. Grill burgers to internal temperature of 160° F, about 4-6 minutes per side. Two minutes before burgers are finished, grill buns, butter-side down, until golden brown. Place cheese slices on burgers to melt.
  5. Serve each burger on buttered bun topped with two slices bacon, two onion rings, honey barbecue sauce, lettuce and tomato.

A Tropical Summer Twist
If you find yourself hosting a last-minute barbecue without time to plan an extensive menu, don’t panic. Simply add a twist to traditional summer staples, like mixing one bag of cabbage with one jar of coleslaw dressing for a classic coleslaw side dish or incorporating coleslaw into your main course. This spin on a classic barbecue meal, Grilled Hawaiian Chicken and Tropical Coleslaw, can take your entertaining to the next level. For more recipes, visit litehousefoods.com.

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Grilled Hawaiian Chicken and Tropical Coleslaw

Total time: 1 hour, 25 minutes
Serves: 6

  • 1/3 cup ketchup
  • 1/3 cup packed dark brown sugar
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup pineapple juice
  • 4 tablespoons olive oil, divided, plus additional for brushing grill
  • 1 1/2 tablespoons rice vinegar
  • 4 teaspoons Litehouse Instantly Fresh Garlic
  • 1 tablespoon Litehouse Instantly Fresh Ginger
  • 1/2 teaspoon sesame oil
  • 3/4 teaspoon freshly ground black pepper, plus additional, to taste
  • salt, to taste
  • 1 3/4 pounds boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
  • 1 large red onion, diced into 1 1/4-inch pieces
  • 1 1/2 large green peppers, diced into 1 1/4-inch pieces
  • 3 cups fresh cubed pineapple

Coleslaw:

  • 1 package (14 ounces) coleslaw mix
  • 1 cup diced red pepper
  • 1 cup diced pineapple
  • 1/2 cup slivered almonds
  • 1/2 cup Litehouse Coleslaw dressing
  1. In mixing bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in pepper and season with salt, if desired.
  2. Place chicken in gallon-sized re-sealable bag. Reserve 1/2 cup marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1-2 hours. Soak 10 wooden skewer sticks in water 1 hour.
  3. While chicken marinates, prepare coleslaw. In medium bowl, toss together coleslaw mix, red pepper, pineapple, almonds and coleslaw dressing. Refrigerate until ready to serve.
  4. Heat grill to 400° F.
  5. Drizzle remaining olive oil over red onion, bell pepper and pineapple; toss. Season red onion and bell pepper with salt and pepper then thread red onion, bell pepper, pineapple and chicken onto skewers until all chicken is used.
  6. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup marinade. Rotate to opposite side and brush remaining marinade on opposite side; grill about 4 minutes, or until chicken registers 165° F in center on instant read thermometer.
    Serve skewers warm with coleslaw.

A Honey of a Side
No summer picnic or grilling spread is complete without an array of mouthwatering sides. When planning your menu, go for variety with dishes ranging from rich and savory to light and refreshing. If you want to mix things up a bit, look for ways to dress up timeless favorites, like this take on baked beans that gets its sweetness from honey instead of sugar. Find more ways to sweeten up your celebration at honey.com.

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Honey Baked Beans

Recipe courtesy of the National Honey Board
Servings: 4-6

  • 4 slices bacon, diced
  • 1/2 cup chopped onion
  • 4 1/2 cups cooked navy beans (or 3 cans, 15 ounces each)
  • 1/2 cup honey
  • 1/2 cup ketchup
  • 1 tablespoon prepared mustard
  • 1 tablespoon Worcestershire sauce
  1. Heat oven to 350° F.
  2. Saute bacon and onion until onion is tender; combine with remaining ingredients in shallow 2-quart, oven-safe baking dish. Cover with lid or aluminum foil and bake 30 minutes. Uncover and bake 45 minutes longer.

Photo courtesy of Getty Images (berry sundaes)
Photo courtesy of Getty Images (baked beans)

Source: Family Features

Healthy 12 April 2017

Get Foiled

Learn why foil-packet cooking is hot, hot, hot

(Family Features) As the saying goes, big things come in small packages and that may explain the burgeoning popularity of foil-packet recipes. Minimal preparation and cleanup are easy trade-offs for the immense flavors you can create in these tiny containers, whether you prepare them in the oven, on the grill or over an open flame.

The secret to successful foil cooking is locking in the layers of flavor from each ingredient. It’s surprisingly simple to create delicious, healthy dishes when cooking with foil. An ingredient like seasoned rice vinegar offers a wholesome alternative to many condiments and flavorings while giving your packet a big flavor boost.

With no artificial preservatives, flavors or ingredients and no high-fructose corn syrup, Nakano® Rice Vinegars are the perfect solution for building better-for-you foil-packet meals. With organic varieties and easy-to-read labels featuring real, recognizable ingredients, you can feel great about layering delicious flavor into your next foil-packet meal with rice vinegar.

Garlic seasoned rice vinegar delivers a boost of flavor to this Asian-inspired chicken, creating a sensational main dish. Add crisp fresh veggies tossed with organic rice vinegar and garlic as a side then finish the meal with a sweet take on a juicy fruit crisp.

Find more inspired ideas for healthy meals at Mizkan.com/Recipes.

7 Steps to the Perfect Foil Pouch

  1. A 12-inch square piece of foil is a good starting point, but you may need to adjust depending on the recipe. Remember you’ll need plenty of extra room around the ingredients for the heat to build up and cook the contents to perfection.
  2. Use heavy-duty foil to avoid tears or poor seals that can spill ingredients and precious seasonings and juices.
  3. Spread foil on a flat surface and add a light nonstick spray, if needed.
  4. Place ingredients and seasonings in the center of the foil.
  5. Bring long sides of the foil together over the food. Pinch together and make 1/2-inch folds straight across at least twice for a strong seal. Remember to leave plenty of open space between the foil and food.
  6. Make 1/2-inch folds on each short end, folding toward food but leaving at least 1 1/2-2 inches between the seam and food.
  7. Handle pouch with care to avoid piercing or tearing, and always use tongs to remove pouches from heat.

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Gochujang-Glazed Chicken

Servings: 4
Prep time: 10 minutes
Cook time: 45 minutes

  • 4 tablespoons Nakano Seasoned Rice Vinegar – Roasted Garlic
  • 2 teaspoons gochujang (chile bean paste)
  • 6 tablespoons maple syrup
  • 4 teaspoons soy sauce
  • 2 tablespoons, plus 2 teaspoons, olive oil
  • 4 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 chicken thighs
  • 4 cups fresh cauliflower, riced (use grater or food processer so cauliflower resembles rice)
  • 1 1/2 cups fresh scallions, sliced
  • 2 cups fresh sugar snap peas
  • 3 sprigs fresh cilantro, for garnish
  1. Heat oven or grill to 375° F.
  2. In large bowl, mix together vinegar, gochujang, maple syrup, soy sauce, olive oil, mustard, salt and pepper to form marinade. Dip chicken in marinade and toss lightly until coated.
  3. Lightly oil foil pouch and layer base of pouch with cauliflower. Add scallions and sugar snap peas then place chicken on top. Carefully pour remaining marinade over pouch contents (ensuring that liquid stays inside foil).
  4. Seal foil packet and bake or grill 30 minutes. Open foil to create 2-inch long vent then bake or grill another 15 minutes, or until completely cooked. Garnish with cilantro before serving.

Chef’s tip: For best results and added flavor, marinate chicken 30 minutes before preparing pouches.

Substitutions: In place of gochujang, red pepper flake paste can be made by mixing 1 tablespoon red pepper flakes with a few dashes soy sauce and 1 dash sugar. Alternatively, substitute 2 teaspoons sriracha for gochujang.

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Bartlett Pear and Oat Crisp

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

  • 4 cups fresh pears, medium diced
  • 4 tablespoons Nakano Seasoned Rice Vinegar – Mango
  • 3/4 cup quick oats
  • 2/3 cup brown sugar
  • 1/2 cup, plus 2 teaspoons, all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 6 tablespoons butter, diced into 1/4-inch squares
  1. Heat oven to 375° F.
  2. Toss pears in rice vinegar and set into lightly greased foil pouch.
  3. Combine remaining ingredients in bowl and use two forks to combine ingredients until mixture becomes crumbly.
  4. Pour mixture evenly over pears, seal pouch and bake 20 minutes.
  5. Open top of foil and bake another 10 minutes, or until crisp and golden.

Chef’s tips: For crispier crust, refrigerate crumbly mixture 30 minutes before baking. Serve with scoop of vanilla bean ice cream.

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Mediterranean Vegetables

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes

  • 3 tablespoons Nakano Organic Rice Vinegar – Seasoned
  • 1/4 cup olive oil
  • 1 teaspoon salt, plus extra, to taste
  • 1/2 teaspoon pepper, plus extra, to taste
  • 1 tablespoon, plus 1 1/2 teaspoons, fresh parsley, chopped
  • 1 1/2 teaspoons fresh garlic, minced
  • 1 cup fresh zucchini, sliced into 1 3/4-inch long, 1/4-inch thick planks
  • 1 cup fresh green pepper strips
  • 1 cup fresh red pepper strips
  • 8 fresh stalks asparagus, slicing off 1/4 inch from bottom of stalk
  • 1 fresh portobello mushroom, sliced into 1/2-inch squares
  • 1 cup fresh eggplant, diced into 1/2-inch squares
  1. Heat oven or grill to 375° F.
  2. In large bowl, mix together rice vinegar, olive oil, salt, pepper, parsley and garlic to create marinade.
  3. Clean vegetables then place them in marinade in small batches. Toss to coat then place in foil pouch. Pour remaining marinade over vegetables and seal pouch.
  4. Bake in oven or over indirect heat on grill 25 minutes. Add salt and pepper, to taste, after removing pouch from heat.

Chef’s tip: Open pouch after 20 minutes of cooking and allow vegetables to crisp slightly under direct heat for remaining 5 minutes.

Source: Nakano

Dessert 06 April 2017

Heart-Smart Recipes You’ll Love

(Family Features) Eating for heart health is actually easier — and more delicious — than you might think. When you have a good plan and plenty of mouthwatering recipes, you’ll enjoy taking care of your heart.

According to the FDA, diets rich in whole grain foods and other plant foods, and low in saturated fat and cholesterol, may help reduce the risk of heart disease. Here are some tips to help you make these kinds of heart-smart choices:

  • Choose leaner cuts of meat. You can find plenty of delicious options such as skinless chicken, lean pork and beef. And you can make smart substitutions, too — use ground turkey instead of ground beef to make meatloaf or burgers even leaner.
  • Add fruits and veggies to every meal. Strawberries in yogurt, blueberries on a salad, carrots and hummus as a snack, roasted sweet potatoes with dinner — it’s easier than you think to add nutrient-dense produce to your diet. Eat plenty of different colored produce for variety and a wider range of health benefits.
  • Enjoy more whole grains. Whole grains add carbohydrates for energy, fiber to fill you up, and nutrients important for good health. And, according to a recent national survey, 4 out of 5 doctors recommend Post Shredded Wheat as part of a healthy, low-sodium diet, to maintain a healthy heart, reduce the risk of heart disease, and support healthy blood pressure levels.

These recipes are a great start to adding more whole grains — and they’re so good, you might forget they are heart smart. Get more tips and heart-smart recipes at www.PostShreddedWheat.com.

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Apple Crisp

Total Time: 65 minutes
Makes: 6 servings

  • 5 cups peeled apple slices
  • 1/2 cup firmly packed light brown sugar, divided
  • 1 tablespoon lemon juice
  • 1 tablespoon tapioca
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups Post Original Shredded Wheat Spoon Size Cereal, finely crushed
  • 1/4 cup (1/2 stick) margarine, melted
  1. Preheat oven to 350°F.
  2. Mix apples, 1/4 cup sugar, lemon juice, tapioca and cinnamon in large bowl. Let stand 10 minutes.
  3. To make topping: stir crushed cereal, remaining 1/4 cup sugar and margarine in medium bowl until well blended.
  4. Spread apple mixture in ungreased 1 1/2-quart baking dish. Sprinkle evenly with cereal topping.
  5. Bake for 45 minutes or until topping is browned and apples are tender when pierced with fork.

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Savory Meatloaf

Total Time: 75 minutes
Makes: 12 servings

  • 2 eggs
  • 1 cup milk
  • 2 pounds lean ground beef
  • 3 biscuits Post Original Shredded Wheat Cereal, crushed
  • 1 can (8 ounces) stewed tomatoes, undrained
  • 1 medium onion, chopped
  • 1/4 cup chopped green pepper
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  1. Preheat oven to 375°F.
  2. Beat eggs and milk in large bowl with wire whisk until well blended. Add remaining ingredients; mix well.
  3. Shape meat mixture into oval loaf in shallow baking pan.
  4. Bake 1 hour or until cooked through (160°F).

Variation: Prepare as directed, using fat-free milk and substituting 1/2 cup cholesterol-free egg product for the eggs and 2 pounds thawed frozen ground turkey for the ground beef.

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Grab ’n Go Peanut Butter Bars

Total Time: 10 minutes
Makes: 16 servings (1 bar per serving)

  • 1/2 cup firmly packed brown sugar
  • 1/2 cup honey
  • 1/2 cup reduced fat peanut butter
  • 3 cups Post Original Shredded Wheat Spoon Size Cereal, coarsely crushed
  • 3/4 cup raisins
  1. Mix sugar, honey and peanut butter in large microwavable bowl. Microwave on high 1 1/2 to 2 minutes or until bubbly at edge; stir until well blended.
  2. Stir in cereal and raisins.
  3. Press firmly into 8-inch square pan sprayed with cooking spray. Cool. Cut into bars.
  4. Store in airtight container.

Take Along Tip: After completely cooled, wrap bars individually in plastic wrap. Leave in bowl on kitchen counter for a great grab-and-go snack.

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Banana Bread

Total Time: 65 minutes
Makes: 16 servings (1 slice per serving)

  • 1 3/4 cups flour
  • 1 cup Post Original Shredded Wheat Spoon Size Cereal, finely crushed
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • 1/2 cup (1 stick) margarine
  • 2 eggs
  • 1/4 cup fat-free milk
  • 1 cup mashed ripe bananas (about 2 large bananas)
  1. Preheat oven to 350°F. Mix flour, cereal, spice, baking powder and baking soda in medium bowl; set aside.
  2. Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs; mix well. Add flour mixture alternately with milk, beating well after each addition. Blend in bananas.
  3. Pour into greased 9x5-inch loaf pan. Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan.
  4. Cool completely.

Special Extra: Toast the bread slices and top each with a scoop of vanilla or chocolate sorbet and a drizzle of strawberry sauce for a different kind of banana split.

Source: Post Foods, LLC

Dessert 14 March 2017

Butterscotch Cheesecake

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Butterscotch Cheesecake

Prep Time: 15 minutes
Baking Time: 50 minutes
Makes one (9-inch) cheesecake

  • 1/3 cup butter or margarine, melted
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup firmly packed brown sugar
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 3/4 cup cold water
  • 1 (3 5/8-ounce) package butterscotch pudding/pie filling mix
  • 3 (8-ounce) packages cream cheese, softened
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Whipped cream
  • Crushed hard butterscotch candy
  1. Preheat oven to 375°F. Combine butter, graham cracker crumbs and sugar; press firmly on bottom of 9-inch springform pan.
  2. In medium saucepan, combine sweetened condensed milk and water; mix well. Stir in pudding mix. Over medium heat, cook and stir until thickened and bubbly.
  3. In large bowl, beat cream cheese until fluffy. Beat in eggs and vanilla, then pudding mixture. Pour into prepared pan. Bake 50 minutes or until golden brown around edge (center will be soft).
  4. Cool to room temperature. Chill. Garnish with whipped cream and crushed candy. Store leftovers covered in refrigerator.

Source: Eagle Brand® Sweetened Condensed Milk

Dessert 07 February 2016

Sweet Cherry Bars

Crust

  • 1/2 cup canola oil
  • 1/2 cup confectioner’s sugar
  • 2 egg yolks
  • 1 1/4 cups all-purpose flour

Filling

  • 2 egg whites
  • 1/2 cup brown sugar
  • 1/2 tablespoon all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup coconut
  • 1 cup maraschino cherries, drained, coarsely chopped
  • 1/4 cup chopped pecans

Icing

  • 2 cups confectioner’s sugar
  • 1/2 teaspoon almond extract
  • 1/4 cup maraschino cherry juice
  1. Preheat oven to 350°F.
  2. Crust: Combine all ingredients; mix well. Pat firmly into 8-inch square cake pan. Bake 12 minutes or until golden.
  3. Filling: Beat egg whites and brown sugar. Combine flour, baking powder and salt. Stir into egg mixture; mix well. Stir in coconut, cherries and pecans. Spread over crust. Bake 20 to 25 minutes or until lightly browned.
  4. Icing: Beat all ingredients together until creamy. Drop spoonfuls of icing onto warmed bars; spread gently. Cool completely before cutting into bars.

Makes 16 bars

Source: CanolaInfo | National Sweet Cherry Foundation

Pork 10 August 2015

Effortless Easter Ham

Sweet Southern Slow-Cooker Ham
Ham, Apple and Cheddar Crepes

(Family Features) This year, make your Easter ham effortless by ditching the oven and using your slow cooker instead. While most people think about slow cooking for staples like chili and stew, it’s also perfect for center-of-the-plate feasts — like an Easter ham.

Using the slow cooker, you can minimize both prep time and cleanup time, leaving plenty of room in the day for church, hunting eggs and enjoying time with your loved ones.

Ham is a tradition for many families this time of year, and because it pairs well with a multitude of ingredients, you can create a unique dish every time.

For a fresh spin on the classic ham, try this Sweet Southern Slow-Cooker Ham recipe from the National Pork Board. Apple cider and bourbon (or vanilla extract, if you prefer) combine to create a rich flavor complemented by the sweetness of brown sugar.

Round out your Easter menu by pairing your ham with classic sides such as oven-roasted carrots, asparagus wrapped in bacon and mashed sweet potatoes.

You can also use leftover ham for flavor-packed recipes like Ham, Apple and Cheddar Crepes, which are ideal for a family-style brunch.

To get inspired by more ham and Easter meal ideas, visit PorkBeinspired.com or Facebook.com/PorkBeinspired.

Easter Ham Pin-spiration Sweepstakes

Enter the National Pork Board’s Easter Ham Pin-spiration Sweepstakes at PorkBeinspired.com/EasterHam for the chance to win an Easter gift basket with everything you need for this year’s celebration.

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Sweet Southern Slow-Cooker Ham

Ingredients
  • 1 bone-in fully cooked ham, about 5 1/2 pounds
  • 1 cup apple cider
  • 1/2 cup dark brown sugar
  • 1/3 cup Kentucky bourbon
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 4 fresh thyme sprigs
Preparation
  1. Place ham in large slow cooker. Whisk cider with brown sugar, bourbon, honey and mustard. Slowly pour over ham. Scatter thyme sprigs into slow cooker.
  2. Cook on high for 4 hours or on low for 8 hours, or until very tender. Remove ham to rest on cutting board. Pass remaining cooking liquid through fine mesh sieve into saucepan. Simmer for 10 minutes or until slightly reduced. Carve ham into serving pieces. Brush ham pieces with cooking liquid before arranging on platter. Serve warm or at room temperature.
Preparation Time

10 minutes

Cook Time

4 to 8 hours

Serves

12 servings

Notes, Tips & Suggestions

For a non-alcoholic alternative, replace the bourbon with 1/4 cup water and 1 tablespoon vanilla extract.

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Ham, Apple and Cheddar Crepes

Ingredients
  • 3 cups ham, shredded and warmed
  • 1 3/4 cups 2% milk
  • 1/4 cup unsalted butter, melted
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 Granny Smith apple, halved, cored and thinly sliced
Cheese Sauce
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup 2% milk
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup white cheddar cheese, shredded
  • 2 tablespoons fresh chives, finely chopped
Preparation
  1. Pour milk, butter, eggs and salt in blender. Mix until well combined. Add flour. Mix for 15 to 20 seconds or until smooth. Let stand for 10 minutes.
  2. Heat an 8-inch crepe pan or nonstick skillet over medium heat. Coat well with nonstick cooking spray. Pour 1/4 cup batter into pan, swirl to fully cover bottom of pan. Cook for 1 minute or until crepe begins to curl around edges. Carefully flip and cook for an additional 30 seconds or until set. Transfer to plate. Repeat with additional cooking spray and remaining batter. Layer cooked crepes between pieces of wax paper to prevent sticking.
  3. Lay a crepe on clean work surface. Arrange few slices of apple on quarter of crepe; top with shredded ham. Fold crepe in half to cover filling and fold in half again to create triangular shape. Repeat with remaining crepes, apple and ham. Place on parchment-lined baking sheet and hold in warm oven until ready to serve, or up to 30 minutes.
  4. For cheese sauce, melt butter in saucepan set over medium heat. Stir in flour until well coated. Cook, stirring constantly, for 2 minutes or until pale and smooth. Whisk in milk, a splash at a time, until smooth; stir in mustard, salt and pepper. Cook, stirring constantly, for 5 minutes or until thick enough to coat back of spoon. Remove from heat. Whisk in cheese, a small handful at a time, until melted and smooth.
  5. Place filled crepes on each plate. Spoon cheese sauce over each crepe and sprinkle with chives.
Preparation Time

20 minutes

Cook Time

30 minutes

Serves

6 servings

Notes, Tips & Suggestions

All the elements of the recipe can be prepared a day in advance and gently warmed before assembling.

SOURCE: National Pork Board

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