recipes

Meal Ideas 16 March 2018

Easy Spring Lamb, Sides and Treats

(Family Features) This Easter holiday, hop into a new tradition and swap your classic ham for savory lamb.

Cooking lamb can be easier than many might think, especially when using a pressure cooker. You can combine aromatic herbs with white wine for a juicy leg of lamb in under an hour. Or try baking a rack of lamb crusted with a quinoa-hazelnut combination and topped with a mint pesto.

For a perfect, set-and-forget side, try slow cooker carrots, sprinkled with dill weed and lemon extract for a delightful spring dish. End the meal with festive cupcakes modeled after the Easter bunny, which can satisfy the sweet tooth of guests of all ages.

Find more Easter recipes at McCormick.com and find McCormick Spice on Facebook and Pinterest.
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Bunny Butt Cupcakes

Recipe courtesy of Amanda Rettke of “I am baker”
Prep time: 45 minutes
Cook time: 20 minutes
Servings: 24

  • 1          2-layer size white cake mix
  • 1          tablespoon, plus 2 teaspoons, McCormick Pure Lemon Extract, divided
  • 1          tablespoon McCormick Pure Vanilla Extract
  • 3/4       cup white chocolate chips
  • 2          sticks butter, softened
  • 16        ounces confectioners’ sugar
  • 2          tablespoons milk
  • 10        drops McCormick Green Food Color
  • 1-2       drops McCormick Red Food Color
  • 12        large marshmallows, halved crosswise
  • 3          tablespoons white nonpareil sprinkles
  1. Prepare cake mix as directed on package, adding 1 tablespoon lemon extract and vanilla. Spoon 3 tablespoons batter into 24 paper-lined muffin cups. Bake as directed on package for cupcakes. Cool cupcakes on wire rack.
  2. To make bunny feet: In medium, microwave-safe bowl, microwave white chocolate chips on high 30 seconds. Stir until completely melted and smooth. Spoon into pastry bag or re-sealable plastic bag. Snip small corner from bag. Pipe 24 pairs of bunny feet onto parchment or wax paper-lined cookie sheet. Use toothpick to smooth out bumps or rough edges, and gently tap cookie sheet on counter to help settle. Allow to harden 2 minutes in freezer or 15 minutes in refrigerator.
  3. To make frosting: In large bowl, beat butter and remaining lemon extract until light and fluffy. Gradually add confectioners’ sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy. Remove half the frosting and place in medium bowl. Add green food color; mix until evenly blended. Spoon into pastry bag fitted with grass decorating tip. Set aside. Remove half the remaining frosting into small bowl. Add red food color; mix until light pink. Spoon into another pastry bag.
  4. Using pink frosting, pipe three toes and padding on each bunny foot. Once frosting has set (about 1 hour) gently press down on pink frosting to create smoother look.
  5. To assemble cupcakes: Pipe green frosting onto each cupcake in series of short motions to create individual grass spots. Cover top of each cupcake completely.
  6. To make bunny butts: Place cut sides of marshmallow halves onto each frosted cupcake, leaving room for bunny feet. Shape remaining white frosting into dime-sized balls then roll with white sprinkles to cover. Pipe small drop of remaining pink or white frosting onto top of each marshmallow. Press bunny tail on top.
  7. Place both bunny feet against base of marshmallow with toes facing down.

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Lemon Dill Slow Cooker Carrots

Prep time: 10 minutes
Cook time: 3-4 hours
Servings: 6

  • Nonstick cooking spray
  • 2          pounds carrots, peeled and cut into 1/2-1-inch chunks
  • 2          tablespoons water
  • 1/2       teaspoon salt
  • 2          tablespoons olive oil
  • 2          teaspoons McCormick Dill Weed
  • 2          teaspoons McCormick Pure Lemon Extract
  • 2          teaspoons Dijon mustard
  • teaspoon white wine vinegar
  1. Spray inside of 4-quart slow cooker with nonstick cooking spray. Add carrots, water and salt; toss to coat. Cover.
  2. Cook on high 3-4 hours, or until tender.
  3. In small bowl, mix olive oil, dill weed, lemon extract, Dijon mustard and vinegar. Stir into cooked carrots in slow cooker before serving.

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Rack of Lamb with Quinoa-Hazelnut Crust and Mint Pesto

Prep time: 20 minutes
Cook time: 40 minutes
Servings: 6

  • 2          tablespoons red quinoa
  • 2          tablespoons white quinoa
  • 1/2       cup water
  • 1/4       cup, plus 1 tablespoon, finely chopped toasted hazelnuts, divided
  • 2          racks of lamb, about 1 pound each
  • 3          tablespoons olive oil, divided
  • 1 1/8    teaspoons McCormick Gourmet Sicilian Sea Salt, divided
  • 1/4       teaspoon McCormick Gourmet Organic Black Pepper
  • 2          teaspoons lemon juice
  • 2          tablespoons McCormick Gourmet Organic Mint
  • 1/8       teaspoon McCormick Gourmet Organic Garlic Powder
  • cup plain Greek yogurt
  1. Rinse quinoa; drain well. In small saucepan over medium-high heat, bring quinoa and water to boil. Reduce heat to low; cover and simmer 13 minutes, or until liquid is absorbed, stirring occasionally. Spread cooked quinoa on baking sheet to cool. Stir in 1/4 cup hazelnuts. Set aside.
  2. Heat oven to 450° F. Brush racks of lamb lightly with 1 teaspoon oil. Sprinkle with 1 teaspoon sea salt and pepper. Coat lamb with quinoa mixture, pressing firmly to adhere. Place lamb on roasting rack in foil-lined, shallow roasting pan. Drizzle with 2 teaspoons oil.
  3. Roast 20-25 minutes, or until desired doneness.
  4. To make Mint Pesto: In small bowl, mix remaining oil, remaining hazelnuts, lemon juice, mint, garlic powder and remaining sea salt until well blended. Stir 1 teaspoon pesto into yogurt.
  5. To serve: Carve lamb into chops. Drizzle with remaining pesto. Serve with yogurt sauce.

Electric Pressure Cooker Lamb

Prep time: 10 minutes
Cook time: 48 minutes
Servings: 12

  • 1          tablespoon McCormick Garlic Powder
  • 1          tablespoon McCormick crushed Rosemary Leaves
  • 2          teaspoons McCormick Sea Salt
  • 1          teaspoon McCormick Thyme Leaves
  • 1/2       teaspoon ground McCormick Black Pepper
  • 2          tablespoons vegetable oil
  • 1          semi-boneless leg of lamb (about 4 pounds)
  • 1          cup Kitchen Basics Original Chicken Stock
  • 1/2       cup dry white wine
  • 2          medium carrots, peeled and cut into 2-inch chunks
  • 1          medium yellow onion, cut into wedges
  • 1/4       cup water
  • tablespoons cornstarch
  1. In small bowl, mix garlic powder, rosemary, sea salt, thyme and black pepper. Set aside.
  2. In electric pressure cooker, heat oil on saute setting until simmering. Sprinkle half the seasoning mixture evenly over lamb. Place lamb in pressure cooker. Cook 8-10 minutes, or until browned on all sides, turning occasionally. Add stock, wine and remaining seasoning mixture to pressure cooker. Arrange carrots and onion around lamb. Close lid.
  3. Cook 25 minutes on high pressure. Once complete, allow pressure to release naturally with vent closed 15 minutes. Vent to release remaining pressure; remove lid. Remove lamb and vegetables from pressure cooker; set aside and keep warm.
  4. Set pressure cooker to saute. Cook, uncovered, until liquid is reduced by about half, about 5-10 minutes. In small bowl, mix water and cornstarch. Stir into pressure cooker with wire whisk. Cook, stirring occasionally, 1-2 minutes, or until thickened. Serve lamb and vegetables with gravy.

Source: McCormick

Meal Ideas 16 March 2018

An Easy, Excellent Easter

(Family Features) Amazing food is the centerpiece of most holiday gatherings. This Easter, impress guests with your culinary talent by making simple dishes simply amazing. With a little special attention, even the most basic foods can evolve into dishes worth sharing with loved ones.

Most chefs agree that spices and seasonings are essential elements of your kitchen arsenal. This Easter, give your spread a boost with spices and herbs of the highest quality, such as those from Spice Islands, which crafts and packages spices and herbs from around the world to deliver the most authentic and intense flavor possible.

Sensational Cinnamon

With its rich hue and warm aroma, cinnamon can bring spicy sweetness to all kinds of baked goods. However, all cinnamon is not the same. There are two main varieties of cinnamon, Indonesian and Vietnamese.

Vietnamese, which is used in the Spice Islands Saigon Cinnamon featured in these recipes, tends to have a brighter, spicy taste. The forests of Vietnam are known for their premium cinnamon. High in volatile oils, the Vietnamese cinnamon trees produce a deep, reddish-brown cinnamon with an intense fragrance and sweet, red-hot-candy-like flavor.

Update your traditional ham with a spicy, honeyed glaze; give a side serving of carrots a tasty twist and end the affair on a sweet note with a rustic, utterly delicious dessert. Find more flavorful ideas to elevate your Easter menu at spiceislands.com.

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Spiced Honey and Black Pepper-Glazed Ham

Prep time: 10 minutes
Total time: 30 minutes
Servings: 12

  • 8-10     pounds cooked shank-end ham
  • water (optional)
  • 1          tablespoon Spice Islands Cracked Black Pepper
  • 1          tablespoon Spice Islands Ground Mustard
  • 1          tablespoon Spice Islands Garlic Powder
  • 1/2       cup honey
  • 1 1/2    teaspoons Spice Islands Ground Saigon Cinnamon
  • 1/2       teaspoon Spice Islands Ground Cloves
  1. Heat oven to 325° F.
  2. With sharp knife, score ham at 1-inch intervals; place in baking dish. If ham appears dry, moisten surface with water. In small bowl, combine black pepper, mustard and garlic powder. Rub pepper mixture over surface of ham. Roast according to package directions.
  3. Combine honey, cinnamon and cloves. Drizzle over ham during last 30 minutes of roasting. Remove ham from oven and let rest 20 minutes before slicing.

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Spiced Maple Carrots

Prep time: 5 minutes
Total time: 15 minutes
Servings: 4

  • 1          pound (4 cups) baby carrots
  • 1/2       cup water
  • 1          teaspoon Spice Islands Ground Saigon Cinnamon
  • 3/4       teaspoon Spice Islands Ground Ginger
  • 2          tablespoons Maple Grove Farms 100% Pure Maple Syrup
  • 1          tablespoon butter
  • sea salt, to taste
  1. In large skillet, combine carrots, water, cinnamon and ginger. Mix well. Cover and cook on high 6 minutes until almost tender.
  2. Add maple syrup and butter. Mix well and continue to cook, uncovered, 2-3 minutes, until carrots are well-glazed. Season, to taste, with sea salt.

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Anise, Pear and Almond Crostata

Prep time: 45 minutes
Total time: 2 hours, 30 minutes
Servings: 6

Crostata Crust:

  • 1 1/4    cups all-purpose flour
  • 1          stick butter, cut into 1/2-inch cubes and frozen
  • 1/2       teaspoon Spice Islands Fine Mediterranean Sea Salt
  • 1/4       cup ice water

Anise Almond Filling:

  • 1          cup blanched, slivered almonds
  • 3/4       teaspoon Spice Islands Anise Seeds
  • 1/3       cup sugar
  • 1          large egg
  • 1          teaspoon Spice Islands Vanilla Extract
  • 1/4       teaspoon Spice Islands Fine Mediterranean Sea Salt
  • 2          tablespoons butter, at room temperature
  • 3          Fiorelle or small pears, sliced into thin wedges
  • 2          tablespoons sugar, plus extra for sprinkling
  • 1          tablespoon lemon juice
  • 1          large egg, beaten
  • 2          tablespoons Polaner Apricot Preserves, heated
  • cream or ice cream (optional)
  1. To make crust: In food processor, combine flour, frozen butter and salt. Pulse until dough is size of large peas. Add 3 tablespoons ice water and pulse several times. Pinch dough to see if it is holding together; if not, add water a couple of teaspoons at a time, pulsing once or twice after each addition, until dough holds together. Form dough into disk, wrap in plastic wrap and chill 30 minutes.
  2. Heat oven to 400° F.
  3. To make filling: In food processor, blend almonds, anise seeds, sugar, egg, vanilla and salt until paste forms. Add room temperature butter and blend again. Set aside.
  4. Toss sliced pears with 2 tablespoons sugar and lemon juice. Set aside.
  5. On sheet of floured parchment paper, roll out dough into 13-inch circle; transfer on parchment to rimless cookie sheet.
  6. Spread almond paste onto circle, leaving 2-inch border. Scatter pears on top, covering almond paste. Fold dough up and over pears, overlapping dough as needed. Brush with egg wash and sprinkle crust generously with extra sugar.
  7. Bake until pears are tender, 40-45 minutes. If crust starts to get too brown, lightly cover with foil. Remove tart from oven and brush pears with heated apricot preserves. Serve with cream or ice cream, if desired.

Source: Spice Islands

Meal Ideas 26 February 2018

Throw a Shamrockin' St. Patrick's Day Party

With Irish Classics and Green-Tinted Treats

(Family Features) It doesn’t take the Luck o’ the Irish to throw a great St. Patrick’s Day party. These tips and recipes will help you throw a festive celebration you’ll enjoy as much as your guests — including make-ahead corned beef and a minty-green cookie recipe both adults and little leprechauns will love.

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For more St. Patrick’s Day recipes, check out www.McCormick.com and visit McCormick Spice on Facebook and Pinterest.“We’ve developed recipes that make the tastes of Ireland easy to create — from a simple Irish Soda Bread to a classic corned beef and cabbage recipe that can be made in a slow cooker,” said Mary Beth Harrington of the McCormick Kitchens. “And don’t forget the treats! Our Mint Chocolate Chip Cookies are the perfect ending to a perfectly green party.”

Mint Chocolate Chip Cookies

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 1–1 1/2 teaspoons McCormick Green Food Color
  • 1 teaspoon McCormick Pure Peppermint Extract
  • 1 1/2 cups semi-sweet chocolate chips
  1. Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, food color and peppermint extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips.
  2. Drop by heaping tablespoons about 2 inches apart onto ungreased baking sheets.
  3. Bake 10–12 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Savory Irish Cheese Soda Bread

  • 2 1/2 cups flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons McCormick Caraway Seed
  • 1 teaspoon McCormick Garlic Powder
  • 1/4 teaspoon McCormick Red Pepper, Ground
  • 1/2 cup shredded Irish Cheddar cheese
  • 2 eggs
  • 1 1/4 cups buttermilk
  1. Preheat oven to 350°F. Mix flour, sugar, baking powder, baking soda, salt and seasonings in large bowl. Stir in cheese. Set aside. Mix eggs and buttermilk in medium bowl. Add to dry ingredients; stir until well blended. Spread in lightly grease 9-inch round cake pan.
  2. Bake 30–40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely on wire rack.

Tip: Make muffins instead of bread. Prepare dough as directed and divide among 12 greased muffin cups. Bake 20–25 minutes or until toothpick inserted in center comes out clean.

Slow Cooker Corned Beef and Cabbage

  • 8 small red potatoes
  • 2 cups baby carrots
  • 1 small onion, quartered
  • 1 corned beef brisket (4 pounds), rinsed and trimmed
  • 2 tablespoons McCormick Mixed Pickling Spice
  • 1 teaspoon McCormick Minced Garlic
  • 1/2 head cabbage, cored and cut into wedges
  1. Place potatoes, carrots and onion in slow cooker. Place corned beef brisket over vegetables. Sprinkle with pickling spice and minced garlic. Add enough water (about 8 cups) to just cover meat. Cover.
  2. Cook 7 hours on high. Add cabbage. Cover. Cook 1–2 hours on high or until cabbage is tender-crisp.
  3. Remove corned beef brisket to serving platter. Slice thinly across grain. Serve with vegetables.

Tip: For best results, do not remove cover while cooking in slow cooker.

Source:  McCormick & Company, Inc.

Meal Ideas 25 January 2018

Throw a Hot-Pot Dinner Party

(Family Features) Heat up your next get-together by inviting family and friends over to try a DIY trend, the hot-pot party. It can be easy to prep and your guests can enjoy cooking and customizing their own meals.

First, prepare a rich, flavored broth and serve steaming-hot in a slow cooker or multi-cooker. Next, offer a selection of meat, seafood and veggies for dunking. Cook for a few minutes then garnish with sauces and various toppings to match individual tastes.

A traditional East Asian hot-pot broth is flavored with beef stock, soy sauce, chilies, ginger and garlic. Try a Mexican-inspired version by serving a spiced chicken broth with ancho chile pepper, cumin and oregano, or offer a taste of the Caribbean with a coconut milk broth and fresh papaya pica sauce.

Learn more about this hot-pot trend and all the latest flavor trends in McCormick’s 2018 Flavor Forecast at FlavorForecast.com.
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Caribbean Hot-Pot Broth with Papaya Pica Sauce

Prep time: 45 minutes
Cook time: 3 hours
Servings: 10

Caribbean Hot-Pot Broth:

  • 2          pounds smoked ham hocks
  • 2          cups sliced yellow onions
  • 1          cup diagonally sliced carrots
  • 1/2       cup diagonally sliced celery
  • 8 1/4    cups water, divided
  • 1          container (32 ounces) Kitchen Basics Original Chicken Stock
  • 1          whole chile pepper, such as Scotch bonnet or habanero
  • 2          McCormick Bay Leaves
  • 1          teaspoon McCormick Thyme Leaves
  • 1          teaspoon McCormick Ground Turmeric
  • 1/2       teaspoon ground allspice
  • 1/2       teaspoon ground black pepper
  • salt, to taste
  • 2          tablespoons cornstarch
  • 2          cans (13.66 ounces each) Thai Kitchen Coconut Milk
  • 2          tablespoons lime juice

Papaya Pica Sauce:

  • 3          cups cubed fresh papaya
  • 1/2       cup cider vinegar
  • 1/4       cup chopped, seeded Scotch bonnet (chile pepper)
  • 1/4       cup chopped yellow onion
  • 1/4       cup yellow mustard
  • 1          teaspoon sea salt
  • 1/2       teaspoon ground allspice
  • 1/2       teaspoon McCormick Garlic Powder
  • 1/2       teaspoon McCormick Ground Ginger
  • 1/4       teaspoon McCormick Ground Cloves
  • 1          pound uncooked bay scallops
  • 1          pound uncooked shrimp, peeled and deveined
  • cooked rice
  • toasted shredded coconut (optional)
  • fresh red or green bell pepper slices (optional)
  1. To make broth: Place ham hocks, onion, carrots and celery in 6-quart stockpot. Cook on medium heat 5-6 minutes, stirring occasionally. Add 8 cups water, chicken stock, chile pepper, bay leaves, thyme leaves, turmeric, allspice and pepper. Add salt, to taste. Bring to boil. Reduce heat to low; cover and simmer 1 hour, skimming fat occasionally.
  2. Remove cover and simmer 30 minutes, skimming fat occasionally. Remove ham hocks and skim fat. In small bowl, whisk cornstarch and remaining water. Add to pot with coconut milk. Cook on medium heat 30 minutes. Skim fat. Stir lime juice into broth.
  3. To make Papaya Pica Sauce: In food processor on high speed, process papaya, vinegar, chile pepper, onion, mustard, salt, allspice, garlic powder, ginger and cloves until smooth. Transfer to medium saucepan. Bring to boil. Reduce heat to low; simmer, uncovered, 10-15 minutes. Pour into medium bowl.
  4. To serve, pour broth into heated 6-quart electric slow cooker or hot pot. Cook shrimp and scallops in broth about 5 minutes, or until cooked through, stirring occasionally.
  5. Place some rice in bowl then ladle broth and seafood over top. Stir in Papaya Pica Sauce and top with shredded coconut and pepper slices, if desired.

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Asian Hot-Pot Broth with Tangy Chili Sauce

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 10

Hot-Pot Broth:

  • 2          teaspoons vegetable oil
  • 1          large sweet onion, thinly sliced
  • 2          containers (32 ounces each) Kitchen Basics Original Beef Stock
  • 1/4       cup Thai Kitchen Red Curry Paste
  • 2          tablespoons reduced sodium soy sauce
  • 1          tablespoon packed light brown sugar
  • 1          tablespoon McCormick Garlic Powder
  • 1          teaspoon McCormick Ground Ginger
  • 2          tablespoons lime juice

Tangy Chili Sauce:

  • 1/2       cup Thai Kitchen Sweet Red Chili Sauce
  • 3          tablespoons lime juice
  • 1          pound flank steak, thinly sliced
  • Simply Asia Lo Mein Noodles, cooked
  • assorted mushrooms, sliced (optional)
  • baby bok choy, coarsely chopped (optional)
  • crunchy Chinese noodles (optional)
  1. To make broth: In 6-quart stockpot over medium-high heat, heat oil. Add onion; cook and stir until tender, about 3 minutes. Stir in beef stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir lime juice into broth before serving.
  2. To make Tangy Chili Sauce: In small bowl, mix red chili sauce and lime juice. Cover and refrigerate until ready to serve.
  3. To serve, pour broth into heated 6-quart electric slow cooker or hot pot. Cook steak in broth about 2-3 minutes, or until it reaches desired doneness.
  4. Place lo mein noodles in bowls then ladle broth and steak over top. Stir in Tangy Chili Sauce and top with mushrooms, baby bok choy and Chinese noodles, if desired.

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Puebla Hot-Pot Broth with Avocado Crema

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

Puebla Hot-Pot Broth:

  • 3          tablespoons McCormick Gourmet Ancho Chile Pepper
  • 2          teaspoons ground cumin
  • 2          teaspoons oregano leaves
  • 2          teaspoons McCormick Smoked Paprika
  • 1/2       teaspoon McCormick Gourmet Sicilian Sea Salt
  • 1          tablespoon olive oil
  • 1          cup finely chopped white onion
  • 6          cloves garlic, finely chopped
  • 2          containers (32 ounces each) Kitchen Basics Original Chicken Stock
  • 1          can (28 ounces) crushed tomatoes
  • 2          ears fresh corn, shucked and cut into 1-inch rounds
  • 2          tablespoons lime juice

Avocado Crema:

  • 1/2       medium avocado, peeled, pitted and coarsely chopped
  • 1          cup sour cream
  • 1          tablespoon lime juice
  • 1/4       teaspoon McCormick Gourmet Sicilian Sea Salt
  • 1/4       teaspoon McCormick Garlic Powder
  • 1          pound boneless skinless chicken breast, cut into thin strips
  • 1          chayote, peeled and cut into matchsticks
  • avocado, chopped (optional)
  • fresh cilantro, chopped (optional)
  • crunchy tortilla strips (optional)
  1. To make broth: In small bowl, mix chile pepper, ground cumin, oregano, paprika and salt. Set aside. In 6-quart stockpot on medium heat, heat oil. Add onion and garlic; cook and stir until softened. Stir in chicken stock, crushed tomatoes and 1/2 of seasoning mixture. Bring to boil. Reduce heat to low; simmer 20 minutes, adding corn during last 10 minutes of cooking. Remove corn to plate. Stir lime juice into broth.
  2. To make Avocado Crema: In food processor on high speed, process avocado, sour cream, lime juice, salt and garlic powder until smooth. Transfer to bowl; cover. Refrigerate until ready to serve.
  3. Coat chicken strips with remaining seasoning mixture.
  4. To serve, pour broth into heated 6-quart electric slow cooker or hot pot. Cook chicken and chayote in broth 4-5 minutes, or until cooked through, stirring occasionally.
  5. Ladle broth with cooked chicken and vegetables into individual bowls. Top with Avocado Crema and avocado, fresh cilantro and tortilla strips, if desired.

Source: McCormick

Appetizers & Sides 27 October 2017

Tips for Using Leftover Holiday Wine

(Family Features) Whether it’s a semi-full bottle of crisp white or a half-empty bottle of leftover red, there are creative ways to make the most of unused wine after all the holiday parties come to an end.

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The World Wine Guys and Deutsch Family Wine & Spirits offer these ideas to help you put your leftover wine to good use this holiday season:

Make Red Wine Vinegar
Impress your guests by adding homemade red wine vinegar to your next dish. Add one part raw vinegar to two parts leftover red wine then store your mixture in a dark, cool place. Monitor periodically and keep testing until you get the desired vinegar smell, strain and refrigerate. Use as desired on salads and in homemade sauces and marinades.

Create Wine Ice Cubes
If you can't use your leftover white wine right away, pour the remaining liquid into ice trays and freeze. Next time you’re enjoying a glass, add some of the cubes to your wine to keep it cold. This trick can also work with a rosé or sparkling wine like Josh Cellars California Rosé or Enza Prosecco. Using the frozen wine cubes instead of ice can prevent what you pour from becoming too watered down.

Wine-Based Recipes
Both red and white wines can be used in a variety of different dishes from appetizers to desserts. Keep in mind that open bottles should be used within 2-3 days, so look to use your leftovers sooner rather than later. Try adding wine to a seasonal side dish like these White Wine Glazed Carrots. It can also be used as a savory addition to main courses such as this classic Red Wine Tomato Sauce.

For more information on wines for the holidays, visit WineFix.com.

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White Wine Glazed Carrots

Recipe courtesy of Deutsch Family and the World Wine Guys, authors of "Red Wine "

  • 6          medium carrots, halved lengthwise and cut into 2-inch pieces
  • 1          tablespoon extra-virgin olive oil
  • 1 1/2    cups water
  • 1          tablespoon honey
  • 2          tablespoons Barone Fini Pinot Grigio
  • salt, to taste
  • pepper, to taste
  1. In large skillet, combine carrots and olive oil; add water. Cook over medium-high heat until carrots are tender. Add honey and white wine; cook and stir 2 minutes until carrots are glazed.
  2. Add salt and pepper, to taste.

Red Wine Tomato Sauce

Recipe courtesy of Deutsch Family and the World Wine Guys, authors of "Red Wine"

  • 1          teaspoon olive oil
  • 1          medium onion, finely chopped
  • 3          cloves garlic, minced
  • 1          can whole, peeled tomatoes
  • 1/8       cup Villa Pozzi Nero D’Avola
  • 1/4       cup balsamic vinegar
  • 1/4       teaspoon crushed red pepper
  • 1/2       teaspoon dried sea salt
  • 1/2       teaspoon oregano
  • 1/2       teaspoon thyme
  • 1/2       teaspoon basil
  1. In medium-size pot, heat olive oil. Add onion and saute 4 minutes then add minced garlic and saute 1 minute. 
  2. Add tomatoes, wine, vinegar, red pepper, sea salt, oregano, thyme and basil; reduce heat and simmer about 40 minutes.

Source: Deutsch Family Wine & Spirits

Main Dishes 10 August 2015

Five Star Meals From Your Kitchen

Pan Sautéed Chicken With Vegetables and Herbs
Butternut Squash Soup With Sage
Butter and Herb Salmon Cakes
Four-Cheese Potato-Stuffed Mushrooms

(Family Features) - In the restaurant world, professional chefs can afford to spend hours on their culinary creations. When they come home after a long day, however, even the most passionate cooks tend to relish a few cooking shortcuts. From simple recipes to pantry essentials, there are a variety of tips and tricks that home cooks can add to their repertoire, too.

Timesaving products, such as prepared stock and mashed potatoes, allow home cooks to replicate restaurant-quality dishes without spending all day over a hot stove. Here are a few recipes that are easy to prepare, but rich with flavor.

For an elegant main course, try Pan Sautéed Chicken With Vegetables and Herbs. This moist, flavorful dish gets its richness from Swanson chicken stock. Or trade in the traditional salmon filet for savory Butter and Herb Salmon Cakes. Made with cayenne, tarragon, garlic and Idahoan Butter and Herb Mashed Potatoes, these cakes are a cinch to prepare, but friends and family will think you ordered in.

Butternut Squash Soup With Sage is a show-stopping first course that is accented with the flavors of sweet apples and sage. For an appetizer that will please a crowd, try Four-Cheese Potato-Stuffed Mushrooms.

For more easy entertaining recipes, visit www.swansonstock.com and www.idahoan.com.

Pan Sauteed Chicken with Vegetables and Herbs

Pan Sautéed Chicken With Vegetables and Herbs

Ingredients
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon paprika
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 4 bone-in chicken breast halves
  • 2 small red onions, cut into quarters
  • 1 pound new potatoes, cut into quarters
  • 8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1 inch
  • 1 1/2 cups Swanson chicken stock
  • 3 tablespoons lemon juice
  • 1 tablespoon chopped fresh oregano leaves
  • 1 tablespoon chopped fresh thyme leaves
Preparation
  1. Heat oven to 350°F. Combine black pepper, paprika and flour in small bowl. Coat chicken with flour mixture.
  2. Heat the oil in 12-inch oven-safe skillet over medium-high heat. Add chicken and cook until it's well browned on all sides. Remove chicken from skillet.
  3. Add onions and potatoes to skillet and cook for 5 minutes. Add carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
  4. Bake at 350°F for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.
Preparation Time

20 minutes

Cook Time

1 hour

Serves

Servings 4

Butternut Squash Soup With Sage

Butternut Squash Soup With Sage

Ingredients
  • 1 tablespoon vegetable oil
  • 2 1/2 pounds butternut squash, peeled and seeded and cut into 1-inch cubes
  • 2 medium Granny Smith apples, cored and sliced
  • 1 large onion, chopped
  • 1 tablespoon sugar
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 3 cups Swanson chicken broth (regular, Natural Goodness or Certified Organic)
  • 1 tablespoon butter OR margarine
  • 12 fresh sage leaves
Preparation
  1. Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and cayenne pepper. Cook and stir 2 minutes.
  2. Add broth. Heat to a boil. Cook over low heat 10 minutes or until squash is tender.
  3. Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.
  4. Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.
Preparation Time

20 minutes

Cook Time

25 minutes

Serves

Servings 4

Butter and Herb Salmon Cakes

Butter and Herb Salmon Cakes

Ingredients
  • 4 cups water
  • 1 1/2 lemons
  • 1 10 to 12-ounce salmon filet
  • 1/3 cup celery, finely diced
  • 1/3 cup onion, finely diced
  • 3 teaspoons mayonnaise
  • Pinch of cayenne pepper
  • 3/4 teaspoon tarragon
  • 1/2 teaspoon garlic
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 4-ounce pouch Idahoan Butter and Herb Mashed Potatoes, dry
  • Canola oil
Preparation
  1. In a medium pot, boil 4 cups water with the juice of the lemons, placing one lemon half in the water. Reduce heat to a simmering boil. Poach salmon filet in water by cooking, covered, for 7 to 10 minutes, or until done. Remove with spatula. Set aside to cool.
  2. When salmon is cool, combine with celery, onion, mayonnaise, cayenne, tarragon, garlic, dry mustard, salt and black pepper in large bowl and mix well. Add dry potatoes slowly while mixing until everything is moist.
  3. Form patties and cook in preheated canola oil in a large skillet on medium-high heat until both sides are brown (3 minutes per side).
  4. Serve hot.
Preparation Time

15 Minutes

Cook Time

15 Minutes

Serves

Servings 6

Four-Cheese Potato-Stuffed Meatballs

Four-Cheese Potato-Stuffed Mushrooms

Ingredients
  • 1 4-ounce package Idahoan Four Cheese Mashed Potatoes
  • 12 large mushrooms or 18 medium mushrooms
  • 3 tablespoons butter, margarine or olive oil
  • 3 tablespoons chopped chives
  • 3/4 teaspoon salt
Preparation
  1. Preheat oven to 450°F.
  2. Prepare potatoes as package directs.
  3. Remove stems from mushrooms; chop stems and set aside. Carefully scoop out center of each mushroom cap with a spoon, leaving 1/2-inch shell.
  4. Melt butter in 10-inch skillet over medium heat. Add chopped mushroom stems and cook 3 minutes or until tender. Remove from heat and stir in mashed potatoes, 2 tablespoons chives and salt.
  5. Fill each mushroom cap with potato mixture, mounding it slightly. Bake 10 minutes or until potatoes are lightly golden. Sprinkle mushrooms with remaining 1 tablespoon chives.
Preparation Time

15 minutes

Cook Time

15 minutes

Serves

Servings 12

Source

Swanson Broth
Idahoan Potatoes

Appetizers & Sides 07 August 2015

Burrito Bites

 
Ingredients
  • 4 (9-inch) whole wheat tortillas
  • 6 tablespoons smooth peanut butter or reduced-fat cream cheese
  • 1 cup fresh spinach or torn romaine leaves
  • 1 large stalk celery, cut into thin 3- to 4-inch sticks (12 sticks total)
  • 1/2 cup carrots, shredded or matchstick
  • 1/2 cup fat-free plain yogurt or low-fat ranch dressing (optional)
Preparation
  1. Spread 1 1/2 tablespoons peanut butter or reduced-fat cream cheese on each tortilla, leaving 1 inch of clean space at the top edge of each tortilla. Layer spinach leaves on top of peanut butter. Place three celery sticks across the middle on top of the spinach; sprinkle with shredded carrot.
  2. Keeping the clean edge at the top, roll tortillas up tightly from the bottom, folding in the sides after the first roll. Wrap each burrito tightly in plastic wrap and refrigerate for at least 30 minutes. Remove plastic wrap. Cut each roll into 1/2-inch slices, inserting a toothpick into the burrito before each cut is made.
  3. Serve with yogurt or ranch dressing.
Serves

Yields 4 servings - Serving size 1 tortilla roll-up

Source Wheat Foods Council

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