(Family Features) Firing up the grill and watching tender cuts sizzle on the grates means a mouthwatering meal is on the way, but don’t forget about the dressings and toppings that make summertime dinners truly delicious.

The next time you want to sear a juicy steak, try this Filet Mignon with Blue Cheese Chive Butter recipe from Omaha Steaks Executive Chef David Rose. Thick, tender filet mignon is grilled to a warm medium-rare doneness then topped with cool, creamy, homemade butter: its perfect summer sidekick.

Discover more grilling inspiration at OmahaSteaks.com/Summer.

Watch video to see how to make this recipe!

Filet Mignon with Blue Cheese Chive Butter

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Servings: 2

Blue Cheese Chive Butter:

• 4          ounces unsalted butter, cubed
• 4          ounces blue cheese
• 1          tablespoon fresh chives, minced
• 1/4       teaspoon kosher salt
• 1/4       teaspoon black pepper

Filet Mignon:

• 2          Omaha Steaks Private Reserve Filet Mignons
• Omaha Steaks Private Reserve Rub

1. To make blue cheese chive butter: In medium bowl, use rubber spatula to fold and incorporate butter, blue cheese, chives, salt and pepper. 
2. Section 18 inches of plastic wrap and place blue cheese chive butter about 6 inches above bottom. Take bottom portion of plastic wrap and place over blue cheese chive butter then shape butter into 1 1/2-inch cylinder.
3. Continue to roll butter in plastic; pinch ends of plastic wrap while rolling to tighten cylinder.
4. Once size and tightness are achieved, tie off loose ends of plastic wrap and chill in refrigerator 1-2 hours, until blue cheese chive butter is chilled and firm. 
5. To make filet mignon: Bring filet mignons to room temperature, about 20 minutes; pat dry and season on both sides with rub, to taste.
6. Prepare grill for 500 F direct heat.
7. For medium-rare, place steaks on grill 3-4 minutes. Flip and cook 2-3 minutes, or until 130-140 F internal temperature is reached.
8. Rest 7-8 minutes before serving.
9. Slice chilled blue cheese chive butter into 1/2-inch pieces and place on top of filets.

Source: Omaha Steaks

(Family Features) It’s hard to top a brunch feast spent snacking on sweet treats in the sunshine with loved ones. At the center of your celebration can be a springtime tradition with nearly endless possibilities: eggs.

Lean into the season with creative recipes like Prosciutto and Parmesan Egg Cups or Eggy Lemon Sandwich Cookies to take brunch to the next level. As a natural source of vitamins and minerals, eggs are a delicious protein powerhouse with just 70 calories per large egg. Boiled, scrambled, poached, baked and any other way you like them, they’re a kitchen superhero.

This spring, add eggs to your menu and explore fresh ways to celebrate the season at incredibleegg.org.

Prosciutto and Parmesan Egg Cups

Recipe courtesy of the American Egg Board and "Joy the Baker"
Total time: 34-36 minutes
Yield: 6 cups

• 12 pieces thinly sliced prosciutto
• 6 slices tomato
• 1/3 cup finely grated Parmesan cheese
• 6 large eggs
• fresh cracked black pepper, to taste
• 1/4 cup finely chopped chives

1. Place rack in upper third of oven and preheat to 350 F.
2. Line muffin pan with six cupcake liners. Drape two slices prosciutto in each cup over liner, ensuring there are no holes for egg to sneak through.
3. Place one tomato slice in each cup. Sprinkle 1 tablespoon Parmesan atop each tomato. Crack one egg into each cup. Sprinkle each with fresh cracked black pepper, to taste.
4. Bake 14-16 minutes, or until eggs are cooked as desired. Top with chives.
5. Cool 5 minutes before serving warm.

Eggy Lemon Sandwich Cookies

Recipe courtesy of the American Egg Board and "Joy the Baker"
Total time: 1 hour, 40 minutes
Yield: 16-18 cookies

Dough:

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 3/4 cup vegetable shortening
• 1/4 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1 large egg
• 2 tablespoons whole milk
• 2 teaspoons vanilla extract

Lemon Curd:

• 1/2 cup fresh lemon juice
• 2 teaspoons finely grated lemon zest
• 1/2 cup granulated sugar
• 3 large eggs
• 6 tablespoons unsalted butter, cut into cubes

Buttercream:

• 1 cup unsalted butter, softened to room temperature
• 2 cups powdered sugar
• 1 pinch salt
• 1 teaspoon finely grated lemon zest
• 1-2 tablespoons warm milk
• 1 teaspoon poppy seeds

1. To make dough: In medium bowl, whisk flour, baking soda, baking powder and salt.
2. In bowl of stand mixer fitted with paddle attachment, cream together shortening and butter until well combined. Scrape down sides of bowl, add sugar and beat on medium speed until pale and fluffy, 3-5 minutes.
3. Add egg, milk and vanilla extract; beat until combined. Add dry ingredients and beat on low until dough forms. Scrape down sides of bowl to ensure no dry pockets at bottom. Wrap and refrigerate dough 30 minutes.
4. Place rack in upper third of oven and preheat to 350 F.
5. Roll half of dough on lightly floured counter to 1/4-1/2-inch thickness. Cut with 2-3-inch egg cookie cutter and place on parchment paper-lined baking sheet. Use 1-inch round or egg-shaped cookie cutter to cut yolk holes out of half the cookies. Bake 8-10 minutes until just golden around edges. Cool completely before filling.
6. To make lemon curd: In 2-quart heavy saucepan, whisk juice, zest, sugar and eggs. Stir in butter and cook over low heat, whisking frequently, until curd is thick enough to hold marks of whisk and bubbles appear on surface, about 6 minutes.
7. Transfer lemon curd to bowl and chill, covered with plastic wrap, until cold, at least 1 hour.
8. To make buttercream: In medium bowl using electric hand mixer, beat butter until well softened. Add powdered sugar, salt and lemon zest; beat on low. Add milk and whip to combine. Beat in poppy seeds. Transfer frosting to zip-top bag with corner cut off or piping bag with medium round tip. Leave buttercream at room temperature until ready to pipe.
9. To assemble cookies: Flip each whole egg cookie so bottoms are facing up. Pipe buttercream frosting around edges. Spoon 2-3 teaspoons lemon curd into centers of cookies. Top each with one cookie with hole; press gently and spoon 1 teaspoon lemon curd into cookie hole.

Source: American Egg Board

(Family Features) Fresh air, warm sun and delicious foods make brunch a favorite weekend event. Set the stage (and the table) for an inviting experience with recipes that cover all the bases from snacks and desserts to a mouthwatering main course.

Tide the appetite of your guests with Spiced Grass-Fed Lamb Over Hummus served with toasted flatbread or tortilla chips before dishing out Overnight Apple Cinnamon French Toast Casserole for a simple centerpiece. Just as those delectable dishes are vanishing, pull Brown Sugar Pound Cake out of the oven and pair with sweetened whipped cream and fresh fruit for a sweet finishing touch.

Visit Culinary.net to find more ways to broaden your brunch menu.

Wake Up to a Wonderful Brunch

Perfect for any brunch occasion is a delicious dish that can be made a day in advance, simplifying your morning prep before guests arrive with growling stomachs.

Prepared the day before and chilled overnight, this Overnight Apple Cinnamon French Toast Casserole is ready to bake to perfection in the morning with a gooey interior and crisp exterior filled with mouthwatering flavor. Drizzle with glaze then dish out to loved ones for a delicious way to make brunch easy.

Find more breakfast and brunch recipes at Culinary.net.

Overnight Apple Cinnamon French Toast Casserole

Servings: 12

• Nonstick cooking spray
• 1 package (20 ounces) French bread, cubed, divided
• 1 can (20 ounces) apple pie filling
• 9 eggs
• 1 cup half-and-half
• 2 teaspoons ground cinnamon
• 1 cup powdered sugar, plus additional (optional)
• 2 tablespoons milk, plus additional (optional)

1. Spray 8-by-8-inch glass baking dish with nonstick cooking spray.
2. In baking dish, add 10 ounces cubed French bread in bottom of dish. Pour apple filling over bread. Top with remaining cubed French bread. Set aside.
3. In medium bowl, whisk eggs, half-and-half and cinnamon. Pour evenly over bread.
4. Cover with aluminum foil and chill overnight.
5. Heat oven to 325 F.
6. Remove foil and bake 50-60 minutes.
7. Let cool 10-15 minutes.
8. In small bowl, whisk powdered sugar and milk. Add additional, if needed, until pourable glaze is reached. Drizzle over casserole before serving.

A Fresh, Flavorful Brunch Bite

Brunch is a perfect opportunity to entertain friends and family with delicious recipes that will delight their taste buds. For example, this smooth hummus is paired with tender New Zealand grass-fed lamb loin chops and fresh toppings for flavor in every bite.

Ready in less than 30 minutes, this Spiced Grass-Fed Lamb Over Hummus recipe is made using Atkins Ranch lamb, which is available at your local Whole Foods Market and hails from New Zealand where the animals are grass-fed 365 days a year and allowed to roam and graze freely over lush green hills and pastures. The result is a lean, finely textured, flavorful meat that tastes just as nature intended.

Visit beefandlambnz.com for more recipes, cooking tips and information.

Spiced Grass-Fed Lamb Over Hummus

Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4-6

Lamb:

• 4 Atkins Ranch grass-fed lamb loin chops
• 1 teaspoon cumin powder
• 1/4 teaspoon salt
• 1 tablespoon extra-virgin olive oil

Hummus:

• 1 can (15 ounces) chickpeas
• 3 cloves garlic, chopped
• 1/4 cup tahini
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 3 tablespoons olive oil

For serving:

• 1 Persian cucumber, small diced
• 1 small tomato, diced
• 2 tablespoons roasted pine nuts (or 2 tablespoons pomegranate seeds)
• parsley, chopped
• lemon wedges
• toasted flatbread or tortilla chips

1. To make lamb: Remove lamb from bone, dice meat into small cubes and transfer to medium bowl.
2. Add cumin powder and salt. Toss to coat. Marinate while preparing hummus.
3. To make hummus: Drain chickpeas, reserving 1 tablespoon liquid. Rinse chickpeas under running water then drain.
4. In bowl of food processor, pulse chickpeas, chickpea liquid and garlic until chickpeas and garlic are chopped.
5. Add tahini, lemon juice, salt, cumin, paprika and olive oil. Mix until smooth paste forms. Taste and adjust by adding more salt, lemon juice or olive oil, as desired.
6. Transfer hummus to large platter and spread it out.
7. In large skillet, heat extra-virgin olive oil over high heat until hot. Add lamb and cook 30 seconds without moving.
8. Turn lamb over and cook 30-60 seconds, repeating until all sides are browned. Remove from pan and let rest 5 minutes.
9. To serve, place cucumbers and tomatoes in well of hummus then top with lamb, pine nuts and parsley.
10. Top with squeeze of lemon juice and serve with flatbread or tortilla chips.

Satisfy Cake Cravings with a Brunch-Worthy Dessert

Whether your brunch feast consists of bacon and eggs, pancakes and waffles or a combination of favorites, you can cap it off with a sweet treat for the perfect ending. After all, no celebration is complete without dessert.

Once the table is cleared of the main courses, dish out decadent bites of this Brown Sugar Pound Cake baked with high-quality ingredients like C&H Sugars to end the meal on a sweet note. Top with whipped cream and your crowd's favorite fruits like strawberries and blueberries or serve the toppings separately for a customizable treat.

Visit chsugar.com for more brunch recipe ideas.

Brown Sugar Pound Cake

Prep time: 20 minutes
Cook time: 1 hour
Servings: 8

• 1 3/4 cups all-purpose flour, plus additional for coating pan, divided
• 1 cup packed C&H Light Brown Sugar
• 1 cup (2 sticks) butter, softened
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• sweetened whipped cream, for topping (optional)
• fresh fruit, such as strawberries and blueberries, for topping (optional)

1. Preheat oven to 350 F.
2. Grease and flour 9-by-5-by-3-inch loaf pan. In large bowl, beat sugar and butter until fluffy. Beat in eggs one at a time. Add vanilla. In separate bowl, combine 1 3/4 cups flour, baking powder and salt. Gradually add to sugar mixture. Pour batter into pan.
3. Bake 1 hour, or until toothpick inserted in center comes out clean. Remove from pan and turn out on rack to cool completely.
4. Top with sweetened whipped cream and fresh fruit, if desired.

Source: C&H Sugar
Beef + Lamb New Zealand

(Family Features) Whether you’re celebrating a special day or simply looking for an excuse to show her the love she deserves, giving mom the gift of time to explore her hobbies and interests is a treasure she’ll surely appreciate. Providing her with those extra moments can be as easy as creating a meal that gives her back the time to enjoy her passions and hobbies.

You don’t have to be an experienced chef to make a dish you’ll be proud to share. Simply putting your heart into preparing a meal you can enjoy together is sure to send a strong message about how much you appreciate the time and love she pours into you. A simple, savory treat like these Caramelized Onion, Mushroom and Bacon Pierogies may look and taste fancy, but you can whip them up in next to no time at all.

Make cooking a breeze and put a smile on your mom’s face with easy-to-prepare Mrs. T’s Pierogies, which are pasta pockets stuffed with creamy mashed potatoes, cheesy goodness and other big, bold flavors. You can find full or mini sized versions in the frozen food section in 13 flavors. If you want to try your hand with other dishes, these pierogies are versatile; you can boil, bake, saute, fry or grill them.

Visit mrstspierogies.com to find more recipe inspiration to celebrate mom.

Caramelized Onion, Mushroom and Bacon Pierogies

• 4 strips bacon, chopped
• 3 small onions, thinly sliced
• 1/3 cup baby bella mushrooms, thinly sliced
• 2 teaspoons fresh thyme
• 1 tablespoon balsamic vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1 box Mrs. T's Classic Cheddar Pierogies

1. In pan over medium-high heat, cook bacon until tips begin to crisp.
2. With bacon and drippings still in pan, add onions, mushrooms, thyme, balsamic vinegar, sugar and salt. Cook 2-3 minutes until onions begin to brown. Reduce heat to medium-low and simmer, covered with lid, 10-15 minutes; stir occasionally. Set aside.
3. In clean skillet, melt butter and saute pierogies according to package directions.
4. Top pierogies with caramelized onion mixture before serving.

Source: Mrs. T’s Pierogies

(Family Features) No matter the occasion, nearly every gathering of loved ones is better with snacks.

One opportunity to celebrate this winter, National Popcorn Day on Jan. 19, honors one of America’s oldest and most beloved snack foods. Perfect served by itself or as an ingredient in whole-grain creations like Poppy Chow, a twist on a classic kid’s favorite made with peanut butter, chocolate and popcorn.

With no artificial additives or preservatives, light and airy popcorn is naturally low in fat and calories, non-GMO and gluten free, making it a sensible option to satisfy cravings for something savory, sweet and just about every flavor in-between. Plus, whole-grain popcorn has energy-producing carbohydrates and fiber, which can help keep you satisfied longer.

Visit Popcorn.org for more tasty snack recipes worth celebrating.

Watch video to see how to make this recipe!

Poppy Chow

Yield: 2 quarts

• 2          quarts popped popcorn
• 1/4       cup (1/2 stick) butter or margarine
• 1/2       cup creamy peanut butter
• 1          cup milk or semi-sweet chocolate chips
• 1          cup confectioners’ sugar

1. Place popcorn in large bowl; set aside.
2. In microwave safe bowl, combine butter, peanut butter and chocolate chips.
3. Microwave 2 minutes; stir until smooth.
4. Pour chocolate mixture over popcorn and stir until well coated.
5. Sprinkle confectioners’ sugar over popcorn and stir until coated.
6. Cool to room temperature before serving.
7. Store in airtight container, refrigerated, up to 24 hours.

Source: Popcorn.org

(Family Features) The winter months provide many occasions to celebrate, and no celebration is complete without tasty treats. A perfect partner for a broad variety of flavors, popcorn is a versatile pantry staple that can be served plain or as a better-for-you addition to seasonal snacks.

With no artificial additives or preservatives, light and airy popcorn is naturally low in fat and calories, non-GMO and gluten free, making it a sensible option to satisfy cravings for something savory, sweet and just about every flavor in-between. Plus, whole-grain popcorn has energy-producing carbohydrates and fiber, which can help keep you satisfied longer.

As a way to honor one of America’s oldest and most beloved snack foods, National Popcorn Day on Jan. 19 is a perfect opportunity to pop up a bowl to enjoy with loved ones or create whole-grain culinary masterpieces like fragrant and flavorful Jamaican Jerk Popcorn, which features hot pepper, spices and jerk butter to help you warm up from the inside out. Or consider another tasty snack option like Furikake Popcorn, a lighter recipe exploding with the flavors of sesame, nori and a Japanese spice blend.

You can combine favorite flavors for movie night with Cheesy Pepperoni Pizza Popcorn, which is perfect for settling in on a snowy winter’s eve, and an option like Rocky Road Popcorn Clusters, featuring chocolate, marshmallows and nuts, are perfect for sharing with loved ones after an evening meal.

Find more fun, fluffy and flavorful recipes to celebrate everything winter has to offer at Popcorn.org.

Furikake Popcorn

Yield: 2-3 servings

Furikake Seasoning:

• 1 nori sheet, broken into pieces
• 1 tablespoon toasted sesame seeds, divided
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar

• 6 cups popped popcorn
• 2 tablespoons butter, melted

1. To make furikake seasoning: In spice grinder or using mortar and pestle, grind nori with 1/2 tablespoon sesame seeds until finely ground. Transfer to small bowl; stir in remaining sesame seeds, salt and sugar.
2. In large bowl, toss popcorn with butter and furikake seasoning until evenly coated.
3. Tips: Use store-bought furikake seasoning and season to taste.
4. To toast sesame seeds: In small dry skillet over medium heat, cook sesame seeds 2-3 minutes, or until lightly golden and fragrant. Let cool completely before using.

Jamaican Jerk Popcorn

Yield: 4-6 servings

• 1/4 cup butter
• 1 tablespoon minced, seeded scotch bonnet chili pepper
• 1 teaspoon grated lime zest
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground allspice
• 1/2 teaspoon pepper
• 1/4 teaspoon ground ginger
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon onion powder
• 1/4 teaspoon salt
• 8 cups popped popcorn

1. In small saucepan, combine butter, chili pepper, lime zest, chili powder, thyme, allspice, pepper, ginger, garlic powder, cinnamon, cloves, nutmeg, onion powder and salt. Cook over low heat 3-5 minutes, or until butter melts and mixture is fragrant.
2. In large bowl, toss popcorn with spice mixture until evenly coated.

Tip: Omit scotch bonnet pepper and substitute 1/4 teaspoon cayenne pepper, if preferred.

Cheesy Pepperoni Pizza Popcorn

Yield: 6-8 servings (1 cup each)

• 1/4 cup nonfat Parmesan cheese
• 2 teaspoons garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram leaves
• 1/4 teaspoon dried basil leaves
• 1/8 teaspoon dried sage
• black pepper, to taste
• 12 cups air-popped popcorn
• 3/4 cup turkey pepperoni, cut into bite-size bits
• olive oil cooking spray

1. In small bowl, combine Parmesan cheese, garlic powder, oregano, marjoram, basil, sage and pepper; mix well.
2. In large bowl, combine popcorn and turkey pepperoni; spray lightly with olive oil cooking spray.
3. Sprinkle popcorn and pepperoni with cheese mixture; toss to coat evenly.

Rocky Road Popcorn Clusters

Yield: 3 dozen

• 1 bag (6 ounces) semi-sweet chocolate chips
• 1 teaspoon vegetable oil
• 4 cups popped popcorn
• 1 1/2 cups miniature marshmallows
• 3/4 cup chopped walnuts

1. In small microwave-safe bowl, heat chocolate chips in microwave on high 1 minute, until melted. Stir in vegetable oil.
2. In large bowl, add popcorn, marshmallows and walnuts. Pour melted chocolate over mixture, tossing to coat.
3. Drop mixture by tablespoonful onto wax paper-lined jellyroll pan.
4. Refrigerate until firm, about 2 hours, or overnight.

Source: Popcorn Board

(Family Features) With the weather cooling, it’s the perfect opportunity to spend some time in the kitchen to try out fun recipes and create special moments with family and friends. Pancakes and waffles provide deliciously easy ways to make mornings memorable at the breakfast table with those you love.

Regardless of what you have going on during the day, a warm stack of pancakes or waffles can bring everyone to the table. Putting together a delicious, crowd-pleasing stack doesn’t have to be a big to-do with recipes like Butter Pecan Waffles and Banana Walnut Pancakes. You can make breakfast the highlight of your family’s day with just a handful of ingredients in each recipe that offer a warm, comforting twist to a breakfast time favorite. These pancake and waffle creations are delicious and easy enough to become go-tos for nearly any occasion.

One of the keys to delicious pancakes and waffles is the mix you use. Consider an option like Pearl Milling Company, which has offered delicious taste and light and fluffy texture for more than 130 years. Its pancake mix varieties are easy, convenient, delicious options for memorable breakfasts. Topped with its rich and delicious syrup, its taste and quality can be passed down to future generations.

An additional benefit: Simple yet flavorful recipes like these allow the whole family to help in the kitchen, providing bonding opportunities and valuable lessons as you make them together.

For more memory-making breakfast time ideas, visit pearlmillingcompany.com.

Butter Pecan Waffles

Yield: about 6 waffles (4 inches each)

Browned Butter:

• 2 tablespoons unsalted butter
• 1/2 cup chopped pecans

• 1 cup Pearl Milling Company Original Pancake & Waffle Mix
• 3/4 cup milk, plus additional if necessary, divided
• 1 egg
• Pearl Milling Company Syrup, for topping
• toasted pecans, for topping (optional)

1. To make browned butter: In small skillet over low heat, place butter. Increase heat to medium-low, stirring butter with heat-proof spatula. Cook and stir until butter reaches desired brown color. Remove from heat and stir in pecans.
2. Place pancake mix in large bowl. Add 3/4 cup milk, egg and browned butter. Stir until large clumps of batter disappear. If batter seems too thick, add additional milk 1 tablespoon at a time to reach desired thickness. Let batter stand 4-5 minutes before cooking.
3. Pour batter into lightly greased waffle iron. Bake until steam stops or as directed by waffle iron instructions. Top with syrup and toasted pecans, if desired.

Banana Walnut Pancakes

Yield: about 20 pancakes

• 2 cups Pearl Milling Company Original Pancake Mix
• 1 1/2 cups milk
• 2 eggs
• 2 tablespoons oil
• 2 bananas, mashed

Homemade Whipped Cream:

• 1 cup heavy cream
• 2 tablespoons sugar

Toppings:

• 1 banana, sliced, for topping
• 2 jars (5 ounces each) walnuts in syrup
• 24 ounces Pearl Milling Company Syrup

1. Place skillet over medium heat.
2. In large bowl, stir pancake mix, milk, eggs, oil and mashed bananas.
3. Spread 1/4 cup pancake batter on skillet. When pancake begins to bubble, use spatula to flip. Cook until golden brown on each side. Repeat with remaining batter.
4. To make whipped cream: In small bowl, whip heavy cream and sugar until thickened.
5. Top pancakes with homemade whipped cream, banana slices, walnuts and syrup.

Source: Pearl Milling Company

(Family Features) Celebrating a special moment with your special someone this Valentine’s Day starts with a romantic meal. Cooking an elegant dish in your own kitchen offers a way to impress your valentine while enjoying the comforts of home.

Easy to make and ready in 30 minutes, these Pesto Caprese Veal Cutlets showcase the versatility and beauty of humanely raised veal in a flavor-packed recipe. One bite can transport you and your loved one from the kitchen to a garden in Italy.

For added fun, try making homemade pesto to mix with grape tomatoes for a burst of flavor. Top with pine nuts and serve alongside a fresh salad or your favorite pasta for an unforgettably romantic meal.

Find more Valentine’s Day dinner ideas at Veal.org. 

Watch video to see how to make this recipe!

Pesto Caprese Veal Cutlets

Funded by Beef Farmers and Ranchers
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 6

• 1          pound veal cutlets (about 2 ounces each)
• 1          pint grape tomatoes, chopped
• 4          tablespoons prepared pesto
• 1/2       cup flour
• 2          large eggs
• 2          tablespoons whole or 2% milk
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1/2       cup seasoned breadcrumbs
• 2          tablespoons butter, divided
• 6          ounces regular or part-skim fresh mozzarella, sliced into 1/4-inch slices
• 3          tablespoons toasted pine nuts (optional)

1. Preheat oven to 350 F. Pound veal cutlets to 1/8-inch thickness.
2. In small bowl, toss tomatoes and pesto to mix well; set aside.
3. Place flour in shallow dish. In second shallow dish, beat eggs, milk, salt and pepper, to taste, until blended. Place breadcrumbs in third shallow dish. Dip each cutlet into flour then egg mixture then breadcrumbs to coat both sides.
4. In large nonstick skillet over medium heat, heat 1 tablespoon butter until hot. Place half of cutlets in skillet; cook 3-5 minutes, or until golden brown and veal is cooked through, turning once. Remove cutlets; place on baking sheet.
5. Wipe out skillet with paper towel. Repeat with remaining butter and cutlets.
6. Place one slice cheese on each cutlet. Bake 3-5 minutes until cheese is melted. Transfer cutlets to plate and evenly top with tomato mixture; sprinkle with pine nuts, if desired.

Source: New York Beef Council

(Family Features) Seeking comfort from the cold in the form of a wholesome meal is a perfect way to cap off a day with loved ones. During the winter months when brisk temperatures chill you to the bone, warming up with hearty dishes at the family table can bring everyone together.

• Full of seasonal flavors with top-notch taste, Pecan-Crusted Pork Tenderloin offers a delicious main course you don’t have to feel guilty about. This easy yet elegant entree puts a unique spin on a dinnertime staple thanks to a crunchy pecan crust.

• With cheddar and ricotta cheeses, sour cream and cavatappi noodles, this Mac and Cheese with Pecan Breadcrumbs is an extra creamy, creative twist on the kid-friendly classic. Pair this family favorite with the pork tenderloin for an easy weeknight combination that little ones can help with in the kitchen by stirring together the cheesy goodness.

This family dinner is made possible with tasty pecans, which are among the lowest in carbs and highest in fiber compared to other tree nuts, helping you stay fuller longer. As a nutrient-dense powerhouse, they have 3 grams of plant-based protein and 3 grams of fiber per 1-ounce serving with 12 grams of “good” monounsaturated fat and only 2 grams of saturated fat. Essential nutrients like thiamin, zinc, copper and manganese – a mineral that’s essential for metabolism and bone health – mean you can feel good about serving pecan-infused dishes to your loved ones.  

Visit americanpecan.com to find more winter weeknight recipe inspiration.

Pecan-Crusted Pork Tenderloin

Total time: 35 minutes
Servings: 6

• 1 pork tenderloin (about 1 1/2 pounds)
• salt, to taste
• pepper, to taste
• 1/2 cup brown sugar, divided
• 2 tablespoons soy sauce, divided
• 2 teaspoons minced garlic
• 1/2 cup pecan pieces
• 1/4 cup pineapple juice
• 2 tablespoons Dijon mustard

1. Preheat oven to 400 F and lightly grease large baking dish. Season pork tenderloin with salt and pepper, to taste; set aside.
2. In small bowl, stir 1/4 cup brown sugar, 1 tablespoon soy sauce and minced garlic. Spread mixture over pork.
3. Press pecan pieces into brown sugar mixture on pork. Bake, uncovered, 20 minutes.
4. In medium saucepan over medium-high heat, combine remaining brown sugar, remaining soy sauce, pineapple juice and Dijon mustard. Bring mixture to boil; reduce to simmer 3-5 minutes then remove from heat.
5. Slice pork, spoon sauce over top and serve.

Mac and Cheese with Pecan Breadcrumbs

Total time: 50 minutes
Servings: 6

• 8 ounces cavatappi pasta
• 1 tablespoon butter
• 1 block (8 ounces) cheddar cheese
• 1/2 cup raw pecan pieces
• 15 ounces part-skim ricotta cheese
• 4 tablespoons sour cream
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 large egg, lightly beaten

1. Preheat oven to 375 F.
2. In salted boiling water, cook pasta according to package instructions. Drain, reserving 1/2 cup pasta cooking water. Return pasta to pot and stir in butter.
3. Using box grater, shred cheddar cheese.
4. Using food processor, process 1/4 cup shredded cheese with pecans to coarse breadcrumb consistency.
5. Add remaining cheddar cheese, ricotta, sour cream, salt and pepper to warm pasta. Stir until thoroughly combined. Add egg; stir. Add reserved pasta water to loosen mixture; stir until smooth.
6. Pour into buttered 9-inch square or round casserole dish and top evenly with pecan topping.
7. Bake 30 minutes.

Source: American Pecan Council

(Family Features) When guests arrive for the holidays, handshakes and hugs are often the first order of business. However, a satisfying snack to tide hunger before the big meal is likely the next thought on everyone’s mind.

Keeping your loved ones full and content can be done with apples, an ingredient that heightens the flavor and appearance of favorite recipes like Apple Stuffing Bites with Rosemary Gravy. This comforting dish can be shared among the crowd for an easy way to call everyone to the kitchen.

An option like Envy Apples offer satisfying texture and taste with a consistently balanced, refreshing sweetness coupled with a crisp, elegant crunch. Perfect for small plates or use in recipes ranging from dinner to dessert, they also make for an easy snack when eaten fresh out of hand. A crimson red skin over a golden background practically glows, and their white flesh is naturally slow to brown when sliced for fresher flavor in sweet treats.

Visit EnvyApple.com to find more holiday appetizers.

Watch video to see how to make this recipe!

Apple Stuffing Bites with Rosemary Gravy

• 1          box stovetop stuffing
• 2          tablespoons butter
• 2          cups diced Envy Apples
• 1/2       onion, diced small

Gravy:

• 3          tablespoons butter
• 3          tablespoons flour
• 2          cups beef broth
• 2          teaspoons kosher salt
• 20        turns fresh cracked pepper
• 1          teaspoon Worcestershire sauce
• 1          tablespoon finely chopped rosemary

1. Preheat broiler.
2. Cook stuffing according to package directions; set aside and allow to cool slightly.
3. In large saute pan, melt butter saute apples and onion until tender. Set aside to cool slightly.
4. Stir together stuffing and apple mixture. Spread stuffing on sheet tray and allow to cool in refrigerator.
5. After cooling, form stuffing into medium bites and place on sheet tray lined with parchment paper.
6. Broil bites 8-10 minutes until golden brown and slightly crispy.
7. To make gravy: In small pot, melt butter and whisk in flour. Cook flour 1 minute, whisking frequently.
8. Whisk in beef broth, salt, pepper and Worcestershire sauce; bring to boil, whisking frequently. Remove from heat and stir in rosemary. If desired, continue gently simmering gravy to thicken.
9. Arrange stuffing bites in serving dish and drizzle with gravy. Serve hot.

Source: Envy Apples