recipes

Main Dishes 05 November 2021

Warm Up with Classic Comfort Foods

(Family Features) With plenty of cold-weather events and gatherings to celebrate alongside loved ones, one classic way to warm up the crowd is hot, comforting food. Soups, chili, casseroles, stews and more provide perfect ways to shake off the chill that comes with the season.

Ideal for serving family and friends after time spent outside or just as an excuse to get together, Beet Lentil Chili with Aunt Nellie’s Sliced Beets and Loaded Chicken Bake made using READ German Potato Salad provide filling options for satisfying a group with eight servings each. Plus, they’re easy to make – the chili calls for 20 minutes of prep before simmering while the chicken casserole requires less than an hour spent in the kitchen.  

Next time a brisk day cools your family to the core, keep these hearty meals in mind for simple options to warm up from the inside out.

Find more comforting recipe ideas at auntnellies.com and readsalads.com.

Beet Lentil Chili

Recipe courtesy of Angie McGowan of "Eclectic Recipes"
Prep time: 20 minutes
Cook time: 2 hours
Servings: 8

  • 2 jars (16 ounces each) Aunt Nellie's Sliced Beets
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 stalks celery, diced
  • 3 medium carrots, diced
  • 1 teaspoon kosher salt
  • 2 cloves garlic, diced
  • 2 tablespoons smoked paprika
  • 2 tablespoons ground cumin
  • 1 1/2 tablespoons ground coriander
  • 1 teaspoon dried oregano
  • 2 tablespoons chili powder
  • 1 can (6 ounces) tomato paste
  • 2 quarts low-sodium chicken or vegetable stock
  • 1 quart water
  • 1 pound lentils

Garnishes (optional):

  • 1/2 cup sour cream
  • 1/4 cup radishes, cut into matchsticks
  • 1/2 cup freshly chopped cilantro
  • 1/2 cup finely chopped onions
  • 1 cup crumbled queso fresco
  1. Drain beets; dice and set aside. Discard liquid.
  2. Preheat large soup pot over medium heat. Drizzle with olive oil. Add onion, celery, carrots and salt; saute until softened, stirring occasionally.
  3. Add garlic, paprika, cumin, coriander, oregano, chili powder and tomato paste; saute until fragrant, stirring frequently.
  4. Add stock, water, beets and lentils. Bring to boil; reduce to simmer. Simmer about 2 hours, or until lentils are tender.
  5. Serve with sour cream, radishes, cilantro, onions and queso fresco, if desired.

Loaded Chicken Bake

Recipe courtesy of "Hungry In LA"
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 8

  • Nonstick cooking spray
  • 2 cans (15 ounces each) READ German Potato Salad
  • 4 cups shredded rotisserie chicken
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon finely ground black pepper
  • 3/4 cup shredded sharp cheddar cheese
  • 1/4 cup crumbled cooked bacon
  • French-fried onions (optional)
  1. Preheat oven to 375 F.
  2. Lightly coat 9-by-13-inch baking dish with nonstick cooking spray.
  3. Spread potato salad evenly in dish. Top evenly with chicken.
  4. In small bowl, stir together cream, salt and pepper. Pour mixture over chicken.
  5. Sprinkle with cheese, bacon and French-fried onions, if desired.
  6. Bake 15 minutes, or until casserole is bubbly. Let stand 10 minutes. Top with additional French-fried onions, if desired.

Source: Seneca Foods
Aunt Nellie's

Breakfast & Brunch 28 October 2021

Protein-Powered Morning Meals

(Family Features) With all the hustle and bustle of typical mornings, it can be easy to fall into a rut when it comes to serving your family balanced, nutritional breakfasts. However, building the “most important meal of the day” around delicious proteins – like sausage and bacon – can provide a scrumptious start and help reduce hunger and snack cravings.

When you have flavorful, high-quality and easy-to-make ingredients on-hand like those from Farmer John, including pork sausage, sausage links and thick-cut bacon, great-tasting breakfast recipes like Sausage and Egg Breakfast Tacos and Bacon Tater Tot Cast-Iron Casserole can be made at the drop of a hat.

In addition to offering tasty protein options for any meal of the day, Farmer John is also on a mission to give back. As a member of the Southern California community for more than 90 years, it is committed to being a good neighbor, which is why it launched year two of the California Commitment Tour, an initiative to help support California residents and the neighborhoods where they live. By delivering free grab-and-go lunches to local heroes and essential businesses, such as health care facilities, youth empowerment centers, grocery retailers and postal establishments, and donating much-needed protein to local food banks, the tour served as a way to feed, celebrate and support the area.

For more delicious breakfast recipes, visit FarmerJohn.com.

Sausage and Egg Breakfast Tacos

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6

Chimichurri:

  • 1 bunch scallions, thinly sliced
  • 2 jalapenos, diced small
  • 1 bunch cilantro, roughly chopped
  • 2 lemons, juice only
  • 1/2 cup seasoned vinegar
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 teaspoon crushed red pepper flakes
  • 2 packs Farmer John Classic Pork Sausage, browned
  • 1 dozen eggs
  • 1 tablespoon salt
  • 1 cup half-and-half
  • olive oil
  • 12 yellow corn tortillas
  • 16 ounces salsa roja (optional)
  1. To make chimichurri: In mixing bowl, combine scallions, jalapenos and cilantro with lemon juice, vinegar, sugar, salt and red pepper flakes. Set aside until ready to use.
  2. In hot skillet, fry sausage until cooked through and golden brown.
  3. Scramble eggs; add salt and half-and-half.
  4. In hot pan over medium heat, drizzle olive oil. Add enough eggs to cover pan. Let eggs cook, using spatula to move them around until cooked thoroughly and scrambled. Set aside and repeat with remaining eggs.
  5. On hot griddle or pan, heat corn tortillas until warm.
  6. On separate plates, place two tortillas and divide eggs to fill 12 tacos. Add sausage, chimichurri and salsa, if desired.

Bacon Tater Tot Cast-Iron Casserole

Prep time: 5 minutes
Cook time: 40 minutes
Servings: 6

  • 16 ounces Farmer John Classic Bacon, diced
  • 6 eggs
  • 1 cup whole milk or half-and-half
  • 1 teaspoon salt
  • 1 bag (32 ounces) frozen tater tots
  • 3 cups cheddar jack cheese, shredded
  • 1 jar (12 ounces) hot or regular tomato salsa
  • 1 bunch scallions, thinly sliced
  1. Preheat oven to 425 F.
  2. In cast-iron pan over medium heat, cook bacon 5-8 minutes. Place on plate lined with paper towels. Reserve grease.
  3. Scramble eggs with milk, salt and reserved bacon drippings until thoroughly mixed.
  4. Layer 1/3 of tater tots on bottom of cast-iron pan; add 1/3 of cooked bacon, 1 cup cheese and 4 ounces salsa; repeat twice to use remaining bacon, cheese and salsa. Pour scrambled eggs on top.
  5. Bake 25-30 minutes. Halfway through cooking, add scallions and rotate pan.
  6. Let cool 5 minutes.

Source: Farmer John

Appetizers & Sides 22 October 2021

Amaze Guests with Great Grape Appetizers

(Family Features) Along with the delicious food, gift giving and cheer of the holiday season, getting together with friends and family is also cherished. Whether it’s a cozy weekend dinner with friends or time for festive merrymaking, you can enhance any gathering with unique small plates and appetizers.

Make the season special with California grapes, which are abundant into January, as an ingredient in your favorite dishes or by decorating with them for colorful pops of red, green and black. If time is of the essence, they also offer an easy, fresh, healthy snack or side dish that adds color and flavor to your table.

As a versatile ingredient that adds taste and visual appeal, grapes can help you create memorable appetizers that will surprise and delight friends and family. For easy and delightful hors d’oeuvres, turn to Tricolor Grape Pizza with Goat Cheese and Thyme or Smoked Chicken and Grape Bruschetta, each offering simple yet flavorful ways to please a crowd.

Send guests home with Easy Grape Compote, or give it as a fun host or hostess gift for friends and family, so they can enjoy a little taste of the holidays even after all the excitement winds down.

Find more tasty appetizers, meals, desserts and more at grapesfromcalifornia.com.

Tricolor Grape Pizza with Goat Cheese and Thyme

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6

  • 1 pound prepared pizza dough
  • flour
  • 2 1/2 tablespoons extra-virgin olive oil
  • 2 cups halved green, red and black California grapes
  • 2 tablespoons fresh thyme leaves
  • 1/4 cup coarsely chopped walnuts
  • 2 ounces fresh goat cheese, crumbled
  • 2 tablespoons freshly grated Parmesan cheese
  • freshly ground pepper, to taste
  1. Position rack in bottom of oven and place inverted baking sheet on top of rack; heat oven to 500 F.
  2. On lightly floured surface, press pizza dough into 10-inch round circle and cover with towel while preparing toppings.
  3. Sprinkle large baking sheet lightly with flour. Stretch pizza dough into oval, about 14-by-10 inches, and place on sheet. Drizzle with oil. Sprinkle with grapes, thyme and walnuts. Place baking sheet on top of sheet already in oven and bake until crust is bubbling and golden, 8-10 minutes.
  4. Remove pizza from oven. Sprinkle with goat cheese and Parmesan. Season with pepper, to taste. Transfer pizza to board, cut into pieces and serve warm.

Nutritional analysis per serving: 350 calories; 10 g protein; 47 g carbohydrates; 14 g fat (36% calories from fat); 2.5 g saturated fat (6% calories from saturated fat); 5 mg cholesterol; 580 mg sodium; 1 g fiber.

Smoked Chicken and Grape Bruschetta

Yield: 24 pieces

  • 3 cloves garlic, minced
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1 French bread baguette
  • 8 ounces smoked chicken breast (1 3/4 cups), shredded or cut into bite-size strips
  • 1 1/2 cups red, green or black seedless California grapes, halved
  • 12 ounces fontina, port salute or Monterey Jack cheese, grated
  • 1 tablespoon chives, snipped
  • 1/2 teaspoon freshly ground black pepper
  1. Preheat broiler to 550 F.
  2. In small bowl, combine garlic, olive oil and salt. Set aside. Slice baguette on bias into 1/2-inch thick slices. Brush baguette slices with garlic-oil and place on cookie sheet. Toast in broiler about 1-2 minutes on each side until golden brown. Remove from broiler.
  3. On each bread slice, place about 1 tablespoon chicken breast and three grape halves then top with 2 tablespoons grated cheese.
  4. Place cookie sheet about 8 inches away from broiler and broil 2-3 minutes until cheese is melted and bubbly. Place on serving platter and sprinkle with snipped chives and pepper.

Nutritional analysis per serving: 125 calories; 7 g protein; 9 g fat (68% calories from fat); 3 g carbohydrates; 24 mg cholesterol; less than 1 g fiber; 154 mg sodium.

Easy Grape Compote

Prep time: 5 minutes, plus cooling
Cook time: 20 minutes
Servings: 6

  • 4 cups black or red California grapes
  • 3 tablespoons granulated sugar
  • 2 strips fresh lemon peel
  • 1/4 teaspoon sea salt
  • 2/3 cup water
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 1/2 teaspoon unsalted butter
  • 1 teaspoon high-quality balsamic vinegar (optional)
  1. In bowl of food processor, finely chop grapes and sugar using one-second pulses. Transfer to deep, medium skillet or wide saucepan; stir in lemon peel, salt and water. Bring to boil over medium-high heat. Cover pan with lid, reduce heat to medium-low and simmer 18 minutes until fruit is tender.
  2. In small bowl, stir lemon juice and cornstarch then stir into grape mixture with butter; simmer 6 minutes, or until desired consistency. Stir in vinegar, if desired. Serve warm or cool.
  3. Cooled jam can be stored in covered glass jar in refrigerator up to 2 weeks.

Nutritional analysis per serving: 160 calories; 0 g protein; 41 g carbohydrates; 0 g fat; 0 mg cholesterol; 170 mg sodium; 1 g fiber.

Festive, Fruitful Decor

Naturally beautiful, fresh grapes make for an easy, classic way to decorate for the holidays. Consider these ways to enhance your home and table:

  • Drape bunches of red, green and black grapes in decorative bowls and alternate with candles for dazzling centerpieces.
  • Fill a flower vase with grapes and water for color and texture to complement and support the flowers in the arrangement.
  • Bedazzle your ham or turkey platter with small bunches of grapes and fresh herbs.
  • Accent a perfectly cooked steak with grape rosemary skewers for a colorful, fragrant sidekick.
  • Adorn dessert plates and trays with sugar-frosted grapes to add a special sparkle.

Source: California Table Grape Commission

Meal Ideas 22 September 2021

Better School Days Ahead with Egg-Powered Recipes

(Family Features) The school year can be full of challenges, but fueling kids for a full day of learning tops the priority list. Affordable and easy to prepare, eggs are a key ingredient for successful days in the classroom. From a wide variety of breakfast options for even the pickiest of eaters to a nearly limitless menu of lunches, eggs keep kids full and energized to conquer each school day.

As one of the only foods that naturally have vitamin D, eggs offer a nutrient critical for building strong bones. Eggs also help the body absorb nutrients like vitamin E and carotenoids that are found in plant foods, making them a perfect partner for veggies that might be a hard sell for some kids. Additionally, they’re one of the best sources of choline, which is critical for brain health and development at every age and stage.

What’s more, between learning and down time, many kids spend a lot of hours in front of electronic screens. The lutein and zeaxanthin found in egg yolks can help protect their eyes from harmful blue light.

Try these easy recipes that support eye health, brain health and nutrient absorption, and are easy to prepare ahead of time. To learn more about the nutritional benefits of eggs and find more family-friendly recipes featuring eggs, search #ProteinPrepSchool on social media or visit IncredibleEgg.org.

Broccoli and Cauliflower Cheddar Quinoa Bites

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

  • Nonstick cooking spray
  • 10 large eggs
  • 1 cup shredded cheddar cheese
  • 1 cup cooked quinoa
  • 1 cup tomatoes, quartered
  • 1/2 cup finely chopped broccoli florets
  • 1/2 cup finely chopped cauliflower florets
  • 2 tablespoons finely chopped fresh basil (optional)
  1. Preheat oven to 350 F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
  2. In large bowl, crack eggs. Whisk until well combined. Stir in cheese, quinoa, tomatoes, broccoli, cauliflower and basil, if desired, until well combined.
  3. Use 1/4-cup measuring cup to divide mixture evenly into prepared muffin cups.
  4. Bake 16-18 minutes until eggs are set. Allow to cool slightly before serving.
  5. Refrigerate leftovers up to 3 days or freeze up to 1 month.

Simple Egg Salad Sandwich

Prep time: 10 minutes
Total time: 10 minutes
Servings: 8

  • 6 large hard-boiled eggs, peeled
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon yellow mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup finely chopped celery
  • 1/4 cup thinly sliced green onions
  • 8 slices rustic wheat bread
  • 4 lettuce leaves
  1. Chop eggs.
  2. In medium bowl, mix mayonnaise, lemon juice, mustard, salt and pepper. Add chopped eggs, celery and green onions; mix well.
  3. Refrigerate, covered, to blend flavors.
  4. Serve on wheat bread with lettuce leaves.

Blueberry, Avocado and Banana Muffins

Prep time: 10 minutes
Total time: 35 minutes
Servings: 12

  • 1 1/4 cups all-purpose flour
  • 1 cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 medium banana (about 1/3 cup), peeled
  • 1 large avocado (about 3/4 cup), peeled and pitted
  • 3/4 cup unsweetened applesauce
  • 1 large egg
  • 1/4 cup milk
  • 1 cup blueberries
  1. Preheat oven to 350 F. Prepare standard muffin tin with paper liners.
  2. In bowl, whisk flour, oats, baking powder, baking soda and salt.
  3. In separate bowl, mash banana and avocado together. Add applesauce, egg and milk. Stir to combine then stir into flour mixture. Fold in blueberries and divide batter into prepared muffin tins.
  4. Bake 25-30 minutes. Allow to cool completely. Store leftovers in airtight container up to 3 days.

Veggie and Cheese Frittata Fingers

Prep time: 10 minutes
Total time: 40 minutes
Servings: 4

  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 1/2 cup red bell pepper, diced
  • 1/2 cup yellow onion, diced
  • 1/2 cup zucchini, diced
  • 3 cloves garlic, minced
  • 2 cups baby spinach, roughly chopped
  • 12 large eggs
  • 1 cup cheddar cheese, shredded
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. Preheat oven to 350 F. Spray 9-by-9-inch baking dish with nonstick cooking spray.
  2. In skillet over medium heat, add olive oil then saute bell pepper, onion and zucchini until tender. Add garlic and spinach; cook until wilted.
  3. In bowl, beat eggs then add sauteed vegetables, cheese, salt and pepper. Pour mixture into prepared baking dish.
  4. Bake 25-30 minutes until fully set. Allow to cool.
  5. Cut into seven strips then down the middle to create 14 pieces.
  6. Refrigerate leftovers in airtight container up to 4 days.
  7. To freeze, place cooled frittata fingers in freezer bag and lay flat until frozen. When ready to eat, microwave 60-90 seconds, or until warmed.

Source: American Egg Board

Meal Ideas 22 September 2021

Nutritious Fall Meals

(Family Features) With a return to busy fall routines, it can be challenging for many families to find the time to sit down at the table for nutritious meals.

Adding an option like Florida Orange Juice to your family’s routine can help fuel them throughout the day. Whether drinking it on its own or by adding it to recipes like Grilled Turkey Club with Orange Juice-Infused Aioli or Orange Cream Smoothies, you can feel good about incorporating a beverage with essential vitamins and minerals, nutrients for immune system support and no added sugars.

Diet and nutritional benefits: Both nutritious and delicious, drinking 100% orange juice can increase fruit intake as well as provide key nutrients including vitamin C, potassium, folate, thiamin and magnesium, as well as vitamin D and calcium in fortified juice. Research has found children whose diets include orange juice tend to have healthier diets and higher levels of physical activity compared to those whose do not. The American Academy of Pediatrics recommends limiting 100% fruit juice to no more than 4-6 ounces daily for children ages 2-6 and no more than 8 ounces for children ages 7 and older.

Immune support: 100% orange juice can help support the immune system by providing a variety of vitamins and minerals. For example, an 8-ounce glass of 100% orange juice is an excellent source of vitamin C, which helps protect cells and promote the production and function of immune cells. An 8-ounce serving of fortified 100% orange juice is a good source of vitamin D, which plays an important role in regulating immune response to help fight off bacteria and viruses that get into the body. Additionally, 100% orange juice has many beneficial plant compounds, flavonoids and colorful carotenoids, which work to support the immune system by fighting inflammation and helping cells communicate with each other.

No added sugar: Unlike many foods and beverages that contain added sugars, the natural sugar in 100% orange juice comes with vitamins, minerals and antioxidants. In fact, a study published in “Frontiers in Nutrition” found children and adults who consumed 100% orange juice had lower intakes of added sugar compared to those who did not.

“Today, children are consuming fewer fruits and vegetables and missing out on key vitamins and minerals,” said Dr. Rosa Walsh, scientific research director at the Florida Department of Citrus. “Many children have inadequate intake of folate, riboflavin, thiamin, vitamin C, vitamin D, potassium, iron and zinc. This doesn’t have to be the case. A glass of 100% orange juice is a convenient option, according to the Dietary Guidelines for Americans, that counts toward fruit intake and one I know children love. Parents should make sure to look for 100% orange juice on the container. This ensures you are serving a nutrient-dense beverage with no added sugar.”

Visit floridajuice.com to find more nutritious recipes.

Grilled Turkey Club with Orange Juice-Infused Aioli

Orange Juice-Infused Aioli:

  • 1 cup mayonnaise
  • 1/2 cup Florida Orange Juice
  • 2 tablespoons chopped parsley
  • 2 cloves garlic, grated
  • 2 teaspoons Dijon mustard

Turkey Club:

  • 8 slices multi-grain bread
  • 1 cup watercress
  • 8 ounces thinly sliced smoked turkey
  • 4 slices provolone cheese
  • nonstick cooking spray
  1. To make aioli: In small bowl, whisk mayonnaise, orange juice, parsley, garlic and Dijon mustard.
  2. To make turkey club: Spread 2-3 teaspoons aioli on four bread slices. Spread watercress on top of aioli. Top watercress with turkey, cheese and remaining bread slices.
  3. Spray grill pan, electric skillet or cast-iron skillet with nonstick cooking spray and warm over medium heat. When pan is hot, add sandwiches, cheese side down, and cook until bread is golden brown and cheese has melted, about 4 minutes. Gently flip and cook 2-3 minutes, or until bread is golden brown.
  4. Serve with remaining aioli as dipping sauce.

Orange Cream Smoothies

  • 1 1/2 cups Florida Orange Juice
  • 2 cups ice
  • 6 ounces non-fat vanilla Greek yogurt
  • 1/2 cup vanilla almond or soy milk
  1. In blender on medium speed, blend orange juice, ice, Greek yogurt and vanilla almond or soy milk until smooth and creamy.
  2. Pour into two tall glasses.

Source: Florida Department of Citrus

Meal Ideas 30 July 2021

Plan a Perfect Reunion for Family and Friends

(Family Features) After an extended period of social distancing, this year will be a time for reuniting with family and friends. Picnic get-togethers filled with delicious food are one of the best ways to reunite with loved ones when you’re ready for those long-overdue laughs.

While planning the perfect outdoor gathering can feel overwhelming, it doesn’t have to be. With these simple tips, it can be easy to organize a memorable picnic reunion.

Make it fun. Whether it’s a water balloon toss or a three-legged race, organizing a few games for your guests can be a simple way to reconnect and have fun together. Outdoor games like ring toss and potato sack races or arts and crafts are activities all ages can enjoy.

Reach for pantry staples. No picnic is complete without good food. When planning your menu and packing your cooler, don’t stress. Before you make an extra trip to your local farmers market or grocery store, be sure to check your pantry. You probably already have the makings for simple yet delicious meals and snacks. For example, canned fruits, vegetables and proteins – like wild-caught tuna, salmon and sardines – can help you create and elevate your picnic recipes.

Host an eco-friendly picnic. Good food and good weather help make a successful picnic, but ensuring you leave your space as you found it is equally important. To minimize waste, invest in reusable picnicware, like utensils and plates. Also consider swapping your paper napkins for cloth versions. Not only are they more environmentally friendly, but they’ll also elevate the overall look of your picnic.

No grill, no problem. As more people seek out substitutes for red meat, change up your menu and serve seafood as a delicious alternative. For example, an Albacore Bliss Bowl made with Chicken of the Sea Solid White Albacore Tuna in Water is a versatile choice that can be topped with veggies like cabbage, cucumber and carrot then drizzled with a homemade dressing. Since there’s no cooking required, you can easily prep ahead of time or even on-site. For those taking part in the day’s games and activities, try these Salmon Rollups which make perfect handheld snacks.

For more recipe inspiration while planning your next picnic reunion, visit chickenofthesea.com .

Albacore Bliss Bowl

Total time: 10 minutes
Servings: 4

  • 2          cans (5 ounces each) Chicken of the Sea Solid White Albacore Tuna in Water, drained and flaked
  • 2          cups cooked quinoa 
  • 1/2       cup chopped purple cabbage
  • 1/3       cup diced cucumber
  • 1/3       cup shredded carrot
  • 1/3       cup diced red pepper
  • 1/3       cup diced mango
  • 1/3       cup chopped green onions
  • 4          tablespoons apple cider vinegar
  • 2          tablespoons olive oil
  • 2          tablespoons honey
  • 1          tablespoon sesame oil
  • 1/2       teaspoon salt
  • 1/2       teaspoon freshly ground pepper
  • 1          teaspoon sesame seeds or black sesame seeds
  1. Divide cooked quinoa between four bowls. Top each with evenly divided tuna, cabbage, cucumber, carrots, red peppers, mango and green onions.
  2. In small bowl, whisk apple cider vinegar, olive oil, honey, sesame oil, salt and pepper. Drizzle over each bowl. Garnish with sesame seeds.

Salmon Rollups

Total time: 15 minutes
Servings: 4

  • 1          can (5 ounce) Chicken of the Sea Pink Salmon
  • 1          package (8 ounces) cream cheese, softened
  • 1/2       cup thick and chunky salsa, plus additional for dipping (optional)
  • 1          cup shredded cheddar cheese
  • 1          cup corn chips, crushed
  • 4          flour tortillas (8 inches)
  • 4          large leafy green lettuce leaves, washed and patted dry
  1. In bowl, combine cream cheese and 1/2 cup salsa until light and fluffy. Stir in salmon, cheese and corn chips.
  2. Spread 1/4 filling to within 1/2 inch of each tortilla edge. Arrange one lettuce leaf over filling. Roll up tortillas and wrap in plastic wrap. Refrigerate 1-3 hours.
  3. To serve, remove plastic wrap, trim ends from rolls and cut each into 3-4 slices. Serve with additional salsa, if desired.

Source: Chicken of the Sea

Grilling-Tailgating 30 July 2021

Rally the Crowd with a Masterful Game Day Menu

(Family Features) Scoring big on game day requires championship-level meals and snacks that keep the crowd full and ready for action. You can take your tailgate to the house with these baked dishes that help simplify homegating so you can focus on the big screen.

From a salsa-based dip and chicken wings to kick off the party to sweet brownies for celebrating victory, each of these recipes call for less than an hour in the kitchen. Clock management is key to tackling a tailgate spread, making these delicious dishes the perfect play calls on game day.

To find more tailgate and homegate recipe inspiration, visit Culinary.net.

Just Wing It

Skip the silverware at your next homegate and dive right in with a fan favorite that requires just your hands and a heap of napkins: wings.

Whether you pick through your pieces or clean each wing to the bone, these Game Day Chicken Wings are perfect for eaters of all types. A simple flour-based coating keeps the recipe easy to make and baking in the oven means you can skip the messy fryer or firing up the grill.

Cook until crispy then corral your party’s favorite dipping sauces from ranch and blue cheese to barbecue and more. Once your spread is served, it’s time to sit back and enjoy the game.

Visit Culinary.net to find more touchdown-worthy tailgate recipes.

Game Day Chicken Wings

Total time: 50 minutes
Servings: 4

  • 1/2       cup butter, cubed
  • 1/3       cup flour
  • 2          teaspoons paprika
  • 1          teaspoon garlic powder
  • 1          teaspoon salt
  • 1          teaspoon black pepper
  • 10        chicken wingettes, thawed
  • dipping sauces (optional)
  • fresh parsley (optional)
  1. Preheat oven to 425 F.
  2. Line baking sheet with foil. Arrange butter cubes on foil.
  3. In medium bowl, combine flour, paprika, garlic powder, salt and pepper.
  4. Coat both sides of wings in flour mixture then evenly space among butter cubes on baking sheet.
  5. Bake wings 30 minutes.
  6. Turn wings over and bake 15 minutes, or until crispy and fully cooked.
  7. Serve with dipping sauces and sprinkle with fresh parsley, if desired.

Score Big with a Salsa-Based Dip

Whether your game day celebrations call for a full-blown parking lot party or homegating with your closest friends, the nibbles and noshes you serve set the stage. Building your menu with crowd-pleasing classics – including one tried-and-true favorite that offers a fresh, veggie-forward taste: chilled salsa – makes your guests cheer for more than just the home team.

Healthy game day snacks are important to almost half (48%) of tailgaters and 18% said they’d consider leaving a party if salsa wasn’t served, according to the “Game Day Eats Report” survey from refrigerated salsa brand Fresh Cravings. With its low calorie count packed with high flavor, salsa supports health-conscious goals. Made with ingredients like fresh tomatoes, crisp vegetables, zesty peppers and more, the authentic taste of chilled salsa is a universal favorite among fans.

With a belief that plant-based foods should contain wholesome ingredients and bold flavors worth celebrating, Fresh Cravings refrigerated salsas are available in the produce section, next to dressings and dips, in restaurant-style or chunky mild, medium and hot varieties. Chilled salsa is an affordable and vibrant-tasting alternative to jarred salsa, making it a key ingredient in this Mexican Pizza Dip from celebrity chef George Duran. It’s a simple crowd-pleaser you can make in less than an hour, leaving more time for pregame festivities.

For more information and game day recipe ideas, visit freshcravings.com.

Mexican Pizza Dip

Recipe courtesy of chef George Duran
Servings: 6-8

  • Nonstick cooking spray
  • 1          tablespoon vegetable oil
  • 1          pound ground beef
  • 1          package taco seasoning mix
  • 8          ounces cream cheese, at room temperature
  • 1/2       cup sour cream
  • 1          cup Fresh Cravings Chunky Salsa, plus additional for topping
  • 1          cup grated mozzarella
  • 1/2       cup blended Mexican cheese
  • sliced jalapeno (optional)
  • sliced black olives (optional)
  • green onions (optional)
  • tortilla chips
  1. Preheat oven to 350 F.
  2. Spray 8-by-8-inch glass pan or large souffle dish with nonstick cooking spray; set aside.
  3. In large saute pan, heat oil over medium-high heat and add ground beef, breaking up with flat wooden spatula, until fully cooked. Sprinkle taco seasoning throughout beef and combine.
  4. Place warm beef mixture in large bowl and add cream cheese, sour cream, 1 cup salsa and mozzarella. Mix well until combined and pour into prepared pan. Top with blended cheese and sliced jalapeno, black olives and green onions, if desired.
  5. Bake until fully warmed and cheese is melted, 30-35 minutes.
  6. Top with small spoonfuls of salsa. Serve with tortilla chips.

Cap Off Game Day with an All-Star Combo

Pregame festivities call for salty snacks and meaty morsels, but halftime eating and postgame celebrations are perfect for sweet treats.

You can sweeten up your tailgate or homegate with a shareable option like Marbled Peanut Butter Chocolate Brownies made with Domino Golden Sugar, which is made from pure cane sugar and dissolves and measures cup for cup just like white granulated sugar without compromising performance or taste. Featuring an undefeated combination of peanut butter and chocolate, this dessert is ideal for baking a day ahead so you can manage the clock on game day.

Find more tailgating sweets at dominosugar.com.

Marbled Peanut Butter Chocolate Brownies

Prep time: 25 minutes
Cook time: 20 minutes
Yield: 24 brownies

Chocolate Brownies:

  • 1/2       cup (1/4 pound) butter
  • 2          ounces unsweetened chocolate, chopped
  • 1          cup Domino Golden Sugar
  • 1/2       teaspoon vanilla extract
  • 2          eggs
  • 1/2       cup all-purpose flour

Peanut Butter Marble:

  • 1/4       cup natural (no added sugar) peanut butter
  • 4          tablespoons butter, softened
  • 1/2       cup Domino Golden Sugar
  • 1          egg
  • 1/4       teaspoon vanilla extract
  • 1/4       cup all-purpose flour
  • 1/4       teaspoon baking powder
  • powdered sugar, for topping (optional)
  1. Heat oven to 350 F.
  2. To make chocolate brownies: In medium saucepot over low heat, melt butter and chocolate. Remove pot from heat; stir in sugar and vanilla until blended.
  3. In small mixing bowl, whisk eggs until frothy then stir into chocolate mixture.
  4. Sift flour into batter and stir just until smooth. Pour batter into prepared pan, smoothing to edges.
  5. To make peanut butter marble: In mixing bowl, cream peanut butter, butter and sugar. Add egg and vanilla; beat just until blended. In separate bowl, sift or whisk flour and baking powder then stir into batter just until combined.
  6. Carefully spread peanut butter marble over chocolate batter. Use knife to swirl batters together, first horizontally then diagonally.
  7. Bake 20 minutes, or until toothpick inserted in center comes out almost clean. Cool completely on wire rack before cutting. Top with powdered sugar, if desired, before serving.

Source:Fresh Cravings
Domino Sugar

Snacks 29 July 2021

Sweet and Savory School Day Snacks

(Family Features) As children head back to school and parents work to balance hectic schedules, it can be difficult to maintain a meal plan that doesn’t consume too much time. Make your morning meals, lunchbox packing and meal prepping easier by including time-saving hacks like easy-to-use ingredients and recipes.

Getting back into a routine can be stressful, but Cheesy Quinoa Bites offer a kid-friendly, parent-approved breakfast option that can be enjoyed at the kitchen counter, on the way to school or as a snack during the day. Try making them Sunday evening then simply reheating throughout the week for an appetizing way to encourage kiddos to eat their veggies and start the day strong.

For a snack to be enjoyed as a mid-morning treat or afternoon pick-me-up, pack these Pine Nut Strawberry Rice Bars in lunchboxes to help boost energy with a sweet-and-savory combination. Or, you can store them in the fridge and keep them at home as a reward after a long day of learning.

Ready in just 10 minutes, Success Boil-in-Bag quinoa and rice are the keys to these quick and easy recipes with a no measure, no mess process that makes cooking simple. Enjoyed by kids and adults alike, they’re made using high-quality ingredients to help you and your loved ones enjoy hassle-free school days from start to finish.

Find more back-to-school snacking solutions at SuccessRice.com .

Cheesy Quinoa Bites

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 12

  • 1          bag Success Tri-Color Quinoa
  • 2          cups aged cheddar cheese, shredded and divided
  • 2          eggs
  • 3/4       cup broccoli florets, cooked and finely chopped
  • 1/3       cup orange bell pepper, finely diced
  • 3/4       teaspoon salt
  1. Preheat oven to 375 F. Grease 12 muffin cups. Cook quinoa according to package directions; let cool slightly.
  2. Stir together quinoa, 1 1/2 cups cheddar cheese, eggs, broccoli, bell pepper and salt. Spoon mixture into prepared muffin cups. Sprinkle remaining cheese over top.
  3. Bake 18-20 minutes, or until golden brown and set. Let cool slightly in pan on rack; invert onto rack and let cool completely or serve warm.

Substitution: Use finely chopped sun-dried tomatoes, black olives or pickled jalapeno peppers for orange bell pepper, if desired.

Pine Nut Strawberry Rice Bars

Prep time: 10 minutes
Cook time: 25 minutes
Yield: 36 bars

  • 1          bag Success White Rice or Brown Rice
  • nonstick cooking spray
  • 3          tablespoons butter, softened
  • 1/3       cup sugar
  • 1/4       cup strawberry jam
  • 2          eggs, beaten
  • 1          teaspoon lemon extract
  • 2 1/2    cups all-purpose flour, sifted
  • 2          teaspoons baking powder
  • 2          teaspoons ground turmeric
  • 1          teaspoon baking soda
  • 1 1/2    cups fresh strawberries, hulled and sliced
  • 1/2       cup unsalted pine nuts, chopped
  1. Prepare rice according to package directions. Coat 9-by-13-inch baking pan with nonstick cooking spray and set aside. Preheat oven to 350 F.
  2. In bowl or electric mixer on medium speed, beat butter, sugar and strawberry jam until thoroughly combined. Add eggs and lemon extract; continue beating until well mixed.
  3. In separate bowl, sift flour, baking powder, turmeric and baking soda.
  4. Add rice to flour mixture and mix thoroughly. Combine rice mixture with egg mixture. Gently fold in strawberries and nuts.
  5. Spread batter in prepared pan. Bake 25 minutes.
  6. Remove bars from oven and cool in pan. Once cool, transfer to cutting board and cut into 36 bars. Store in refrigerator.

Source: Success Rice

Meal Ideas 12 July 2021

Deliver Flavor and Nutrition Despite Busy Schedules

(Family Features) As kids and parents return to busy schedules full of sports, homework and weeknight activities, building a plan for nutritious and easy meals can be challenging. Piecing together a menu that fuels active minds without spending hours in the kitchen is a common goal for many families.

These recipes require minimal prep and call for on-hand ingredients like dairy food favorites that provide nutrients people of all ages need to grow and maintain strong bodies and minds.

Whether you enjoy it together in the morning before getting the day started or mix it up with breakfast for dinner, this Sustainable Frittata is called “sustainable” because you can use leftover cheeses, veggies, ham, sausage and more to recycle ingredients you already have on hand.

For a customizable kid-pleaser, turn to Chopped Chicken Taco Salad and garnish with your family’s favorite toppings. When it’s time to put a twist on a classic while changing up your dinner routine, Roasted Red Pepper and Pesto Grilled Cheese Sandwiches are perfect for putting something new on the table. Make supper a cinch with Slow Cooker Macaroni and Cheese, which lets you put the work in the hands of your slow cooker for a versatile dish that can be served when homework is finished.

Visit milkmeansmore.org to find more recipes perfect for bringing loved ones together.

Chopped Chicken Taco Salad

Recipe courtesy of Megan Gundy of “What Megan’s Making” on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

Dressing:

  • 1          cup plain Greek yogurt
  • 1/3       cup buttermilk, plus additional (optional)
  • 1          tablespoon fresh-squeezed lime juice, plus additional (optional)
  • 3          tablespoons chopped cilantro
  • 2          tablespoons taco seasoning

Salad:

  • 2          pounds boneless, skinless chicken breasts
  • 2          tablespoons taco seasoning
  • 2          tablespoons olive oil
  • 1          head leaf lettuce, chopped
  • 1          avocado, chopped into bite- sized pieces
  • 1          cup black beans, drained and rinsed
  • 1          cup corn
  • 1          pint grape or cherry tomatoes, chopped
  • 1          cup shredded cheese (Monterey Jack or Mexican)
  • tortilla strips or crushed tortilla chips, for topping
  1. To make dressing: In small bowl, stir yogurt, buttermilk, lime juice, cilantro and taco seasoning until combined. Taste and adjust lime juice and cilantro as needed. If dressing is too thick, add buttermilk 1 teaspoon at a time until desired consistency is reached. Refrigerate until ready to serve.
  2. To make salad: Season chicken on both sides with taco seasoning. Heat large skillet over medium-high heat and add olive oil. Add chicken to pan and cook on both sides until outside is golden brown and chicken is cooked through. Remove to cutting board and slice into strips.
  3. On large platter, heap chopped lettuce. Sprinkle chicken over top. Add avocado, beans, corn, tomatoes and shredded cheese. Drizzle dressing on top and sprinkle with tortilla strips or crushed tortilla chips.

Sustainable Frittata

Recipe courtesy of Jenn Fillenworth of “Jenny With the Good Eats” on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 8

  • 12        eggs, beaten
  • 1/4       cup whole milk, half and half or heavy cream
  • 1/2       teaspoon salt
  • 2          cups shredded cheese, any variety
  • 3          cups assorted cooked vegetables and pre-cooked meats
  • fresh herbs, for garnish (optional)
  1. Preheat oven to 450 F.
  2. Preheat cast-iron pan or oven-safe skillet over medium heat.
  3. In large bowl, mix eggs, milk and salt then add shredded cheese.
  4. Add cooked vegetables and meats to pan to reheat. Once vegetables have softened, add egg mixture to pan and scramble. Let sit over medium heat 1 minute.
  5. Carefully transfer to oven and bake 10-15 minutes. Frittata is done when eggs have set. Remove from oven and top with fresh herbs.

Slow Cooker Macaroni and Cheese

Recipe courtesy of Rachel Gurk of “Rachel Cooks” on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 2 hours
Servings: 8

  • 16        ounces elbow pasta
  • 4          tablespoons butter
  • 3          ounces reduced-fat cream cheese
  • 2          cups whole milk
  • 12        ounces evaporated milk
  • 1/2       cup light sour cream
  • 2          large eggs, beaten
  • 3/4       teaspoon ground mustard
  • pepper, to taste
  • 8          ounces shredded sharp cheddar cheese
  • 8          ounces grated provolone cheese
  1. Cook pasta al dente according to package directions. Drain and pour into large slow cooker.
  2. In small saucepan over medium heat, whisk butter and cream cheese until melted. Stir in milk, evaporated milk and sour cream; whisk until combined. Remove from heat; whisk in eggs, ground mustard and pepper, to taste. Stir in cheeses. Pour mixture over cooked macaroni and stir to combine cheese and pasta.
  3. Cover and cook 2 hours on low. Switch to warm until ready to serve.

Roasted Red Pepper and Pesto Grilled Cheese Sandwiches

Recipe courtesy of Katie Serbinski of “Mom to Mom Nutrition” on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 2

  • 4          slices French or Italian bread
  • 3          tablespoons prepared pesto
  • 2          large roasted red peppers
  • 4          slices mozzarella cheese
  • 2          tablespoons butter, softened
  1. Preheat skillet or grill pan over medium-low heat.
  2. Spread insides of bread slices evenly with pesto. Stack red peppers and mozzarella cheese.
  3. Spread outer sides of bread with softened butter and grill until toasted and cheese is melted, about 5 minutes per side.
  4. Rest 1 minute before cutting.

Source: United Dairy Industry of Michigan

Grilling-Tailgating 18 June 2021

Get Grilling This Summer with Plant-Based Sides

(Family Features) Grilling gives summertime a special meaning for many people – especially when it comes to food. Those savory whiffs of barbecuing might call to mind burgers and drumsticks, but don’t forget the sweet smell of seared, steamed or skewered garden-fresh vegetables to make those colorful, flavorful side dishes too.

This summer consider adding a vegan twist to those classic veggie sides like grilled corn on the cob or crunchy coleslaw with the help of Violife 100% Vegan Cheese. By adding a vegan cheese to these recipes, you can spice them up or make them sweet and colorful – and plant-based. They’re sure to go hand-in-hand with your summer menus and satisfy even the pickiest of eaters.

The corn on the cob in this creamy Grilled Corn with Garlic and Herbs recipe can be grilled alongside your main protein and is an easy way to add healthy veggies without the dairy. Or try this Sweet and Spicy Vegan Coleslaw recipe that puts a plant-based spin on a classic and asks for just 10 minutes of prep time in the kitchen.

By using Violife 100% Vegan Cheeses in your favorite summer recipes, you won’t be sacrificing taste or texture with your meal. Each option is non-GMO and free from dairy, soy, nuts, gluten, preservatives and lactose. Made from the goodness of plants and available in shreds, slices, wedges, blocks or as a cream cheese alternative, these vegan cheeses melt, stretch and are perfect for including as part of any plant-forward summer menu.

To find more summer recipe ideas, visit violifefoods.com .

Grilled Corn with Garlic and Herbs

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6

  • 1          pack Violife Just Like Cream Cheese Original
  • 1          garlic clove, crushed
  • 1          tablespoon parsley, chopped
  • 1          tablespoon oregano, chopped
  • salt, to taste
  • freshly ground pepper, to taste
  • 6          corn cobs
  • pink pepper, to taste
  • lime
  1. Preheat oven to 350 F or heat grill to medium.
  2. Mix cream cheese substitute, chopped garlic, parsley and oregano. Season with salt and pepper, to taste, and place on baking sheet. Twist sides and refrigerate 1 hour.
  3. Grill corn or bake 30-35 minutes, or until tender.
  4. Remove cream cheese mixture from baking sheet and cut into slices. Place on top of each corn cob. Sprinkle with pink pepper, to taste, and serve with lime.

Sweet and Spicy Vegan Coleslaw

Prep time: 10 minutes
Servings: 4

  • 1          carrot, grated
  • 10        Brussels sprouts, finely sliced
  • 1          small red cabbage, grated
  • 1          cup peas
  • 3          spring onions, sliced diagonally
  • 1          cup coriander, chopped

Dressing:

  • 1          pack Violife Just Like Cream Cheese Original
  • 1          garlic clove, finely minced
  • 3          tablespoons olive oil
  • 1/4       cup wine vinegar
  • 3          tablespoons agave
  • 1          tablespoon ginger, finely chopped
  • 1/2       teaspoon chili flakes or chili paste (optional)
  • toasted sesame seeds (optional)
  1. In large bowl, toss carrot, Brussels sprouts, cabbage, peas, onions and coriander; mix thoroughly.
  2. In small bowl, whisk cream cheese substitute, garlic, olive oil, wine vinegar, agave, ginger and chili flakes, if desired.
  3. Pour dressing into salad and toss well. Garnish with toasted sesame seeds, if desired.

Source: Violife

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