recipes

Meal Ideas 01 September 2017

Power Up with Plant Protein

(Family Features) When it comes to getting energy from the food you eat, it's no secret that protein packs a powerful punch. However, research shows certain plant-based proteins, like peanuts, may carry additional benefits.

According to a Harvard School of Public Health study published in the American Journal of Epidemiology, substituting plant-based proteins like peanuts for animal proteins and low-quality carbohydrates can result in lowering diabetes risk by 7-21 percent. Because peanuts are known as a low glycemic index food due to their slow digestion that causes sugar to gradually be released into the bloodstream, they can have positive effects on blood sugar control.

Find more nutritional information and ways to include peanuts in your diet at gapeanuts.com.

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Chicken Pad Thai

Servings: 4

  • 1 pound chicken breast
  • freshly ground pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 2 teaspoons chili garlic sauce
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon peanut butter
  • 1/4 cup water
  • 1 medium zucchini, spiralized (about 1 cup)
  • 2 medium carrots, spiralized (about 1 cup)
  • 1 cup cooked pad thai stir-fry noodles
  • 1 cup bean sprouts
  • 1 cup thinly sliced cabbage
  • 1 lime, quartered
  • 1/4 cup unsalted peanuts, crushed
  • 2 tablespoons chopped cilantro
  1. Season chicken with pepper, to taste. In large, nonstick skillet over medium-high heat, heat olive oil and cook chicken until fully cooked and juices are clear. Remove chicken from pan and allow to rest 5 minutes before slicing.
  2. To make sauce: In small bowl, whisk together honey, chili garlic sauce, rice wine vinegar, soy sauce, peanut butter and water.
  3. Add zucchini, carrots, rice noodles and chicken to pan; pour sauce over and toss to coat. Toss in bean sprouts and cabbage. Serve with lime wedge, crushed peanuts and cilantro.

Nutritional information per serving: 295 calories, 12 g total fat, 2 g saturated fat, 60 mg cholesterol, 792 mg sodium, 22 g carbohydrates, 4 g fiber, 9 g sugar, 27 g protein, 109% vitamin A, 46% vitamin C, 7% calcium, 10% iron.

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Peanut Butter Banana Overnight Oats

Servings: 2

  • 1/4 cup powdered peanut butter
  • 3/4 cup old-fashioned rolled oats
  • 2 teaspoons ground chia seeds
  • 1 1/2 cups unsweetened coconut milk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup small banana, sliced
  • 1 tablespoon peanuts, chopped
  • 1 tablespoon peanut butter
  1. In medium bowl, stir together powdered peanut butter, oats, chia seeds, coconut milk and vanilla extract.
  2. Divide evenly into mason jars or storage containers and refrigerate overnight.
  3. Before serving, add banana slices, chopped peanuts and peanut butter to each.

Nutritional information per serving: 280 calories, 12 g total fat, 4 g saturated fat, 135 mg sodium, 36 g carbohydrates, 7 g dietary fiber, 8 g sugar, 10 g protein, 8% vitamin A, 4% vitamin C, 35% calcium, 13% iron.

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Baked Salmon with Peanut Butter Glaze

Servings: 4

  • 1 pound salmon
  • 1 teaspoon olive oil
  • freshly ground pepper, to taste
  • 1/4 cup peanut butter
  • 2 teaspoons chili garlic sauce
  • 1/4 cup 100 percent orange juice
  1. Heat oven to 400° F and line baking sheet with aluminum foil. Place salmon on baking sheet, drizzle with olive oil and season with pepper, to taste. Bake salmon 15-20 minutes until cooked through.
  2. In small saucepot over medium-low heat, whisk together peanut butter, chili garlic sauce and orange juice, and cook until warm.
  3. To serve, pour peanut butter glaze over salmon.

Nutritional information per serving: 334 calories, 23 g total fat, 5 g saturated fat, 50 mg cholesterol, 173 mg sodium, 5 g carbohydrates, 1 g fiber, 3 g sugar, 27 g protein, 8% vitamin C, 4% calcium, 3% iron.

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Vegetarian Nourish Bowl

Servings: 4

  • 1 cup large, diced butternut squash
  • 16 ounces Brussels sprouts, halved
  • 1 medium red onion, large diced
  • 1/2 can (8 ounces) reduced-sodium garbanzo beans, rinsed and drained
  • 1 head garlic (about 10 cloves), peeled
  • 1 tablespoon olive oil
  • freshly ground pepper, to taste
  • 1 lemon, juiced
  • 2 tablespoons water
  • 1 teaspoon Sriracha sauce
  • 1/4 cup peanut butter
  • 1 cup cooked quinoa
  • 1 tablespoon finely chopped peanuts
  1. Heat oven to 400° F and line rimmed baking sheet with parchment paper. On prepared baking sheet, arrange butternut squash, Brussels sprouts, onion, garbanzo beans and garlic; toss vegetables in olive oil and season with pepper, to taste.
  2. Roast 30-40 minutes until slightly golden in color. Halfway through baking, shake vegetables or turn over to ensure even browning.
  3. To make dressing: Mix together lemon juice, water, Sriracha sauce and peanut butter.
  4. To serve, top quinoa with roasted veggies, crushed peanuts and drizzle of lemon-peanut butter sauce.

Nutritional information per serving: 323 calories, 14 g total fat, 2 g saturated fat, 308 mg sodium, 42 g carbohydrates, 11 g fiber, 5 g sugar, 13 g protein, 92% vitamin A, 197% vitamin C, 11% calcium, 28% iron.

Meal Ideas 09 August 2017

Spice Up School Days

(Family Features) Busy school days demand meals that can match the pace of life. A Mexican-themed meal is a sure way to keep things festive and lively around the family dinner table.

Not only does a meal centered on Mexican-style foods let you spice up your menu, it also allows for plenty of personalization so even the pickiest of palates can be satisfied. That means less time for preparation and more time spent together.

Put a fresh twist on your next school-night fiesta with these ideas:

  • An ethnically-inspired meal is a great opportunity to encourage kids to try out new flavors and experiment with foods they wouldn't normally eat. Sample variations of classic salsas, incorporate seasonal ingredients like jicama and diced sweet peppers to freshen up your dishes or put a spicy spin on a classic Italian favorite by creating Mexican-inspired stuffed shells.
     
  • Get creative with proteins. Chicken and beef are common options, but heart-healthy fish and shrimp are also great candidates for a Mexican-style meal. Pork is another good choice for many Mexican dishes, and beans provide an excellent source of added protein, along with some flavor variety.
     
  • Mex-up your taco night. Try an alternative to the traditional corn shell with an option like Ortega Good Grains Taco Shells, crafted with artisanal blends of real corn, unique grains and ingredients baked into each shell. They're made with whole kernel corn, giving them an authentic taste and a distinctive flavor, aroma and texture.
     
  • Keep things kid-friendly and fun by focusing on finger foods. A large taco can be difficult for little hands to handle, but a street taco portion, a chimichanga or even nachos are more hands-on.
     
  • Look for fun toppings that add an extra crunch. For example, new Ortega Crispy Taco Toppers, lightly breaded slices of real jalapeno or onion, provide a bold kick and are the perfect finishing touch for tacos, salads and even Mexican-style burgers.
     
  • Don't forget dessert. No meal is complete without a sweet treat, such as a churro, flan, empanada or sopapilla. Many of these favorites can be prepared ahead of time so you can simply cook and serve for a perfect ending to your family fiesta.

Find more mealtime inspiration like these recipes, perfect for the busy back-to-school season, at ortega.com, or find Ortega on Facebook, Instagram and Pinterest.

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Slow Cooked "Pulled" Chicken Tacos

Prep time: 5 minutes
Cook time: 2 hours
Servings: 5

  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 bottle (8 ounces) Ortega Chipotle Taco Sauce
  • 1/2 cup chicken stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (10 shells) Ortega Good Grains White Corn with Chia Taco Shells, warmed
    taco toppings
  1. In medium pan, combine chicken, taco sauce, chicken stock, salt and pepper, and cook on low, covered, approximately 2 hours, or until internal temperature of chicken reaches 165° F. Remove chicken from pan and shred using two forks.
  2. Turn heat to medium-high and reduce cooking liquid into thick sauce, cooking 3-5 minutes and stirring occasionally.
  3. Remove from heat and combine sauce with shredded chicken.
  4. Serve in taco shells with desired taco toppings.

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Baja Chicken Pizza

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 5

  • 4 boneless, skinless chicken breasts, about 1 pound
  • 1 bottle (8 ounces) Ortega Green Taco Sauce
  • 1 can Ortega Vegetarian Refried Beans
  • 3/4 cup Ortega Homestyle Salsa (any variety)
  • 1 Mama Mary's prepared pizza crust
  • 1 red bell pepper, diced
  • 1 can (4 ounces) Ortega Diced Green Chiles
  • 1 bag (8 ounces) Mexican-style shredded cheese
  • 1 bottle (8 ounces) Ortega Original Taco Sauce (any variety)
  • 1 bag Ortega Crispy Onion Taco Toppers
  1. In large bowl or re-sealable plastic bag, combine chicken breasts with green taco sauce. Stir or shake to coat. Marinate at least 30 minutes or up to 2 hours.
  2. Heat oven to 350° F.
  3. Bake chicken 15-20 minutes, or until internal temperature reaches 165° F.
  4. Let chicken cool 10 minutes then cut into small cubes.
  5. In medium bowl, combine refried beans and salsa.
  6. Transfer prepared pizza crust to baking sheet.
  7. Spread bean mixture over dough, leaving 1/4 inch at edges for crust.
  8. Top with peppers, green chiles, chicken and cheese. Bake 10-15 minutes, or until crust is golden brown and cheese is melted.
  9. Top with taco sauce and crispy onion toppers then serve.

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Mexican Style "Totchos"

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 5

  • 1 package (32 ounces) tater tots
  • 1 1/2 pounds ground beef
  • 1 packet Ortega Taco Seasoning
  • 1cup water
  • 16 ounces shredded cheddar cheese
  • 2 medium tomatoes, diced
  • 1 container (16 ounces) sour cream
  • 1 bag Ortega Crispy Jalapeno
  • Taco Toppers
  1. Prepare tater tots according to package directions.
  2. Heat medium skillet over medium heat. Cook ground beef 4-5 minutes until browned, using wooden spoon to break into small pieces. Add taco seasoning and water. Cook until water evaporates and sauce is thickened.
  3. Top hot tater tots with cooked ground beef and cheese, and broil in oven 5 minutes.
  4. Top with tomatoes, sour cream and crispy jalapeno toppers, and serve immediately.

Source: Ortega

Meal Ideas 07 July 2017

Quick, Flavorful Meal Ideas

(Family Features) It’s not always easy to make healthy food choices. When time is of the essence, look for delicious recipe ingredients that are convenient and easy to prepare while also offering great taste and health benefits.

In fact, 40 percent of American consumers said shorter cooking times are especially important when buying grocery items such as rice, grains and pasta, according to research from Statista, and 83 percent said taste is an important factor when purchasing food.

Ready in 10 minutes with flavor infused in every grain, Uncle Ben’s Flavor Infusions rice is ideal for those looking for quick and healthy meal options. With its one-step cooking process, it makes it easy for families to cook with their kids and quickly get dinner on the table. The re-sealable pouches ensure freshness for multiple uses, and any of the five flavors can be combined with fresh vegetables, proteins and herbs for a simple meal that’s ready in less than 20 minutes.

Simple recipe options using Flavor Infusions, such as Coconut Shrimp on Garlic-Butter Rice and Easy Thai Chicken Satay and Rice Salad, are quick meals the entire family can enjoy, even when short on time. Find more meal ideas at UncleBens.com.

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Coconut Shrimp on Garlic-Butter Rice

Servings: 4-6

  • 1 can (13.6 ounces) unsweetened coconut milk
  • 1 cup chicken broth
  • 1-2 tablespoons red chili paste, to taste
  • 1 teaspoon ground coriander
  • 1 teaspoon sweet paprika
  • 1 cup Uncle Ben’s Flavor Infusions Garlic & Butter Flavored Rice
  • 1 pound shrimp, peeled and deveined
  1. In 10-inch skillet, stir together coconut milk, chicken broth, chili paste, coriander and paprika.
  2. Add rice and bring to boil; cover, reduce heat to low and cook 10 minutes. Stir in shrimp and cook 2-3 minutes, or until shrimp just turn pink.

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Easy Thai Chicken Satay and Rice Salad

Servings: 4-6

Dressing:

  • 1/4 cup canned, unsweetened coconut milk
  • 1/4 cup creamy peanut butter
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons red curry paste
  • 1/8 teaspoon ground cayenne pepper
  • 1-2 tablespoons hot water

Salad:

  • 1 cup Uncle Ben’s Flavor Infusions Roasted Chicken
  • 1 1/2 cups shredded rotisserie chicken
  • 1 cup shredded carrots
  • 1 cup sliced pea pods
  • 1 cup sliced red pepper
  • 1 avocado, pitted and sliced
  • 4-6 red radishes, thinly sliced
  • 2 tablespoons chopped peanuts
  • 2 tablespoons chopped green onions
  1. To make dressing: In small glass bowl, stir together coconut milk, peanut butter, rice wine vinegar, soy sauce, red curry paste, cayenne pepper and hot water; set aside.
  2. Cook rice according to package instructions. Makes about 3 1/2 cups.
  3. In center of individual plates, place about 1 cup rice. Arrange chicken, carrots, pea pods, red pepper, avocado, radishes, peanuts and green onions around rice then drizzle with dressing.

Source: Uncle Ben's

Meal Ideas 29 June 2017

Easy Eating

(Family Features) Warmer weather has arrived and that means it’s salad season.

There are many seasonal salads to enjoy and everyone has a favorite. Change your warm-weather dining habits up a bit with this recipe for Ruby Beet Chicken Salad Skewers. Easy to prepare, this deliciously unique salad on a skewer is perfect for entertaining family and friends.

The sweet-tangy, nutty, piquant and savory combination of ingredients provides layers of flavors in every forkful. One-bite Aunt Nellie’s Baby Whole Pickled Beets are just right for skewering with the mustard-marmalade glazed chicken and crisp romaine.

To finish, drizzle with dressing and sprinkle with toasted almonds and cheese. Add a whole grain baguette and your meal is ready. For more warm-weather recipe ideas, visit AuntNellies.com.

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Ruby Beet Chicken Salad Skewers

Prep time: 25 minutes
Cook time: 20 minutes
Servings: 8

  • 1 jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets, drained
  • 2 large boneless, skinless chicken breast halves (about 1 pound)
  • salt, to taste, plus 1/2 teaspoon, divided
  • pepper, to taste, plus 1/2 teaspoon, divided
  • 4 1/2 tablespoons stone ground mustard, divided
  • 1 1/2 tablespoons orange marmalade, plus 1/3 cup, divided
  • 2 tablespoons minced fresh chives
  • 1 large lemon, zested and juiced (about 1/3 cup juice)
  • 1/4 cup olive oil
  • 1 bag (9 ounces) leafy romaine pieces
  • 8 wooden skewers
  • 1/3 cup chopped almonds, toasted
  • 1/3 cup crumbled firm white cheese (such as blue cheese, feta or goat)
  1. Heat oven to 375° F. Drain beets; set aside.
  2. Season both sides of chicken with salt and pepper, to taste. In small bowl, combine 1 1/2 tablespoons each of mustard and marmalade. Brush mixture over chicken until completely coated. Bake chicken on aluminum foil-lined, rimmed baking sheet, 20-25 minutes, or until juices run clear; set aside.
  3. To make vinaigrette: In medium bowl, combine remaining mustard, remaining marmalade, chives, lemon zest, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly pour in oil while whisking vigorously until completely combined.
  4. Slice cooled chicken into 1-inch pieces. On each skewer, thread a beet, a piece of chicken and 4- 5 pieces of lettuce; repeat twice; add one beet at end. Repeat to make eight skewers. Place skewers on large serving platter. Stir vinaigrette; drizzle lightly over skewers. Sprinkle with almonds and cheese. Serve with remaining vinaigrette.

Substitution: Whole pickled beets may be substituted. Cut beets in half.

Alternate preparation: To grill chicken, brush both sides with mustard-marmalade mixture. Grill over medium heat 10-15 minutes, or until cooked through and thermometer reads 165 F. If chicken cooks too quickly, reduce heat to medium-low.

Nutritional information per serving: 255 calories; 15 g protein; 20 g carbohydrates; 12 g total fat; 440 mg sodium; 40 mg cholesterol; 2 g dietary fiber; 1 mg iron; .07 mg thiamin; 2,871 IU vitamin A; 7 mg vitamin C.

Source: Aunt Nellie's

Meal Ideas 26 June 2017

Simply Timeless Meals

(Family Features) Italian cuisine has influenced food culture around the world, and is often viewed as an art form that includes the freshest, most authentic ingredients, prepared with passion and served with love to family and friends. Mealtime is a celebration, captured by the classic Italian proverb, “You never grow old at the table.”

Americans have celebrated Italian food for decades. Classic Italian dishes have been joined by refreshing, modern twists on tradition that help keep the love affair alive and well with this simple, colorful, flavorful, healthy cuisine.

Born in Lucca, Italy, in 1867, Filippo Berio Olive Oil celebrates 150 years of culinary passion and artistry by combining traditional ingredients in contemporary, unexpected recipes that can help you savor the moment.

For more recipe creations, visit FilippoBerio.com/recipes.

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A Culinary Journey

As part of its 150th anniversary celebration this summer, a Filippo Berio Food Truck will make a culinary journey from coast to coast. Guests at the truck can sample delicious olive oils, and consumers nationwide are invited to enter a sweepstakes to win a week-long culinary experience at Toscana Saporita, a premier Italian cooking school in Tuscany, Italy.

For every sweepstakes entry, Filippo Berio will donate $1 to the Careers Through Culinary Arts Program (C-CAP), an organization supported by Filippo Berio since its foundation in 1990 that helps prepare disadvantaged youth for jobs in the restaurant and hospitality industry.

For additional details, including tour cities and dates, and how to enter the sweepstakes, visit FollowingFilippo.com.

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Chicken Cutlet Broccoli Rabe Sandwich

Recipe courtesy of Chef Mary Ann Esposito
Prep time: 17 minutes
Cook time: 13 minutes
Servings: 4

  • 4 tablespoons Filippo Berio Olive Oil, divided
  • 1 small onion, diced
  • 1 pound broccoli rabe, stems removed and leaves cut into 2-inch pieces
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon fine sea salt, divided
  • freshly ground black pepper, to taste
  • 6 oil-cured black olives, pitted and diced (optional)
  • 1/3 cup all-purpose flour
  • 4 chicken cutlets (about 1 pound total)
  • 1 egg, beaten
  • 1/2 cup bread crumbs, toasted
  • 8 slices bread, toasted
  • 4 slices provolone cheese (optional)
  1. In 10-inch saute pan, heat 2 tablespoons olive oil over medium heat; saute onion 3 minutes, or until translucent. Stir in broccoli rabe and red pepper flakes; cover and cook over medium heat 2-3 minutes, or until broccoli rabe is wilted. Sprinkle with 1/4 teaspoon salt and pepper, to taste; stir in olives, if desired. Transfer mixture to bowl; cover and keep warm.
  2. In small paper or plastic bag, combine flour and remaining salt. One at a time, add chicken cutlets; shake to coat each cutlet in flour then transfer to plate. Dip cutlets in egg then bread crumbs and return to plate. Set aside.
  3. In skillet over medium-high heat, heat remaining olive oil. Working in batches, brown chicken, cooking 2-3 minutes, or until golden on each side and no longer pink inside.

To serve: Top each bread slice with one chicken cutlet; spread with broccoli rabe mixture. Top with slices of provolone, if desired. Top with remaining bread.

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Cast-Iron Skillet Pizza

Recipe courtesy of Chef Mary Ann Esposito
Prep time: 10 minutes
Cook time: 20 minutes
Makes: Two 9-to-10-inch pizzas

  • 1 pound store-bought pizza dough, at room temperature
  • 1 ripe tomato, thinly sliced
  • 1/4 pound fresh mozzarella cheese, diced
  • coarse sea salt
  • 2 tablespoons Filippo Berio Extra Virgin Olive Oil
  • 1/2 cup shredded fresh basil
  1. Heat well-oiled cast-iron or nonstick 10- or 12-inch frying pan over medium heat 5 minutes.
  2. Divide dough in half; roll one half into round 1 inch smaller than diameter of pan. Cook dough in hot pan until dough begins to rise and bottom starts to brown. Using metal spatula, turn carefully. Layer half the tomato slices over dough; scatter half the mozzarella over top. Lower heat to medium-low; cook until mozzarella melts.
  3. Using metal spatula, transfer pizza to cutting board. Sprinkle with salt; drizzle with half the olive oil. Cut into wedges; sprinkle half the basil over top.
  4. Repeat with remaining ingredients.

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Caprese Zucchini Noodle Bowl

Prep time: 15 minutes
Total time: 25 minutes
Servings: 4

  • 4 medium zucchini, spiralized (instructions at right)
  • 1/4 cup Filippo Berio Delicato Extra Virgin Olive Oil
  • 2 tablespoons white balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 cups heirloom cherry tomatoes, halved
  • 1/4 cup packed chopped fresh basil
  • 1 ball (8 ounces) burrata cheese, torn
  1. Toss together zucchini, oil, vinegar, salt and pepper; let stand 10 minutes, or until zucchini starts to soften.
  2. Gently stir in tomatoes and basil. Divide salad among four bowls. Top with cheese.

How to Spiralize Zucchini

  • Use zucchini at least 2 inches in diameter for best results. Trim ends of zucchini.
  • Place spiralizer on smooth surface, such as a countertop, pushing down to adhere suction cups onto surface and secure machine for spiralizing.
  • Place desired blade into spiralizer. Turn zucchini into long strands, trimming with clean kitchen shears as needed.

Source: Filippo Berio

Meal Ideas 01 June 2017

5 Tips to Avoid Binge-Watching Guilt

(Family Features) Dozens of streaming video providers are making it easier than ever to watch the TV programming you want when you want it, and exclusive programming released an entire season at a time is transforming the way Americans watch TV. The flip side of this convenience is a surge in binge-watching, which can have some negative side effects, including binge eating.

When your favorite show is available back-to-back, it’s easy to let substantial blocks of time get away as you watch “just one more” episode to follow the twists and turns of the plot. In fact, according to a recent survey by Dole, the average binge-watching session clocks in around 5 hours. The same survey found that more than two-thirds of people prefer healthy snacks to fuel their marathon viewing.

Treating yourself to an occasional binge session may give your brain a well-earned break, and it’s easy to do many forms of exercise in front of the screen. The trick to keeping your binge-watching session in check and getting rid of the guilt is to exercise good habits when you head to the kitchen.

  1. Opt for snacks that include valuable vitamins and minerals.
  2. Keep your kitchen stocked with ingredients such as high quality, ready-to-eat Dole Jarred Fruit so you can create quick and easy snacks with a serving of fruit in between episodes or during a commercial break.
  3. Look for quick solutions that help trim prep time and skip the cutting, peeling and mess.
  4. Avoid waste or spoilage with convenient, re-sealable lids that let you use what you need for a single serving and save the rest for later.
  5. Get creative to satisfy cravings. Instead of reaching for cookies or cake, dip fruit in melted chocolate and pop it in the freezer. Let it sit while you watch a few episodes of your favorite show and then enjoy.

Find more quick and easy snacks that can be made during a commercial break at dolesunshine.com.

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Fruity Flatbread

  • Pre-made flatbread crust
  • Broccoli rabe
  • Cooked and chopped turkey bacon
  • Dole Jarred Mandarin Oranges
  1. Cover flatbread with chopped broccoli rabe, turkey bacon and oranges.

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Peach Parfaits

  • Low-fat yogurt
  • Granola
  • Dole Jarred Sliced Peaches
  • Mint
  1. In cup or jar, alternate layering yogurt, granola and chopped peaches. Top with mint and serve immediately.

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Brightened Up Caprese Salad

  • Fresh mozzarella cheese
  • Dole Jarred Sliced Peaches
  • Fresh basil
  • Salt, to taste
  • Pepper, to taste
  • Balsamic glaze
  1. Arrange alternate slices of mozzarella and peaches. Sprinkle fresh basil, season with salt and pepper, to taste, and drizzle with balsamic glaze.

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Avocado Toast

  • Avocado
  • Whole-wheat bread
  • Dole Jarred Sliced Peaches
  • Salt
  • Pepper
  • Crushed red pepper flakes
  1. Slice avocado in half, remove pit and scoop out avocado into bowl. Smash until desired consistency.
  2. Toast bread, layer with avocado and top with peaches. Season with salt, pepper and crushed red pepper flakes.

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1-2-3 Chicken Wrap

  • Whole-wheat tortilla
  • Spinach
  • Dole Jarred Mandarin Oranges
  • Cooked chicken, chopped
  • Yogurt-based dressing of choice
  1. Lay tortilla flat and add spinach, oranges and chicken. Top with dressing. Fold, cut and serve.

Substitution: Preferred greens can be added in place of or in addition to spinach

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Tropical Fruit Salsa

  • Dole Jarred Tropical Fruit
  • 1 white onion
  • 1 bunch cilantro
  • 1 jalapeno
  • 1 lime, juiced
  • Tortilla chips
  1. Chop 2 cups fruit, dice onion, chop cilantro and seed and mince jalapeno.
  2. Combine ingredients and stir in lime juice. Serve alongside tortilla chips.

Source: Dole Jarred Fruit

Meal Ideas 31 May 2017

Fire Up the Fourth with Tasty Backyard Recipes

(Family Features) Fireworks, family and food are what the Fourth of July is all about. This year, add some spark to backyard staples like grilled chicken and potato salad with a little help from tangy condiments, smoky rubs and your cast-iron skillet.

For a main dish that’s sure to be a crowd pleaser, smother grilled chicken with a white barbecue sauce – the South’s tangy little secret. It’s made with simple pantry ingredients like mayonnaise, cider vinegar and mustard.

Make a one-pan side dish next to the cooking chicken by placing your cast-iron skillet directly on the grates. Smash whole potatoes in the pan then top with bacon, cheese and a chipotle seasoning. Let it all melt together and then top with sour cream for a smoking side.

Round out the meal with a festive cake that looks as impressive as it tastes. Dye white cake mix batter red and blue using food color then assemble in a flag shape with whipped cream and berries.

Find more recipes and ideas to fire up your Fourth of July at McCormick.com.

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White Barbecue Sauce with Smoky Chicken

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 6

White Barbecue Sauce:

  • 1 cup mayonnaise
  • 1/2 cup cider vinegar
  • 2 tablespoons Zatarain’s Creole Mustard
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon McCormick Coarse Ground Black Pepper
  • 1/2 teaspoon McCormick Garlic Powder
  • 1/4 teaspoon salt

Smoky Chicken:

  • 1 cup hickory wood chips
  • 2 pounds bone-in chicken parts
  • 2 tablespoons McCormick Grill Mates Applewood Rub
  1. To make sauce: In medium bowl, mix mayonnaise, vinegar, creole mustard, horseradish, black pepper, garlic and salt until well blended. Cover. Refrigerate at least 2 hours before serving to blend flavors.
  2. To make chicken: Cover wood chips in water and soak 30 minutes. Season chicken with rub. Drain wood chips. Fill smoker box with wet wood chips. Place smoker box under grill rack on one side of grill before lighting. Close grill.
  3. Prepare grill for indirect medium heat (350-375° F). Heat grill by turning all burners to medium. Once cooking temperature is reached, turn off burner(s) on one side. Place chicken on unlit side of grill. Close grill cover.
  4. Grill, turning occasionally, 30-40 minutes, or until internal temperature of thickest part of chicken is 165° F. Move chicken to lit side of grill with skin side down. Turn lit side of grill to high.
  5. Grill, uncovered, 3-5 minutes longer, or until chicken is charred. Serve chicken with White Barbecue Sauce.

Test Kitchen Tip: Refrigerate any leftover sauce and use as salad dressing, condiment for burgers or dipping sauce for pretzels and vegetables.

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Grilled and Loaded Smashed Potatoes

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 12

  • 1 1/2 pounds medium Yukon gold potatoes
  • 1 tablespoon vegetable oil
  • 5 teaspoons McCormick Grill Mates Bacon Chipotle Seasoning, divided
  • 6 slices Applewood smoked bacon, cut into 1/4-inch pieces
  • 1 cup chopped yellow onion
  • 1/2 cup chopped red bell pepper
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons finely chopped green onions
  • 1/4 cup sour cream
  1. Heat grill to medium.
  2. Place potatoes on microwavable plate. Pierce potatoes with fork several times. Microwave on high 5-6 minutes, or until fork-tender but still firm. Let stand until cool enough to handle. In large bowl, toss potatoes, oil and 3 teaspoons seasoning until well coated.
  3. Place potatoes on grill and cook, turning frequently, 4-5 minutes or until skin is crispy. In large cast-iron skillet on grill, cook and stir bacon 8-10 minutes, or until crisp. Add yellow onion and bell pepper; cook and stir 2-3 minutes, or until tender-crisp.
  4. Push bacon mixture to one side of skillet. Add potatoes to other side of skillet. Smash each potato with heavy spatula, bottom of small sturdy bowl or meat pounder. Sprinkle potatoes with remaining seasoning. Spoon bacon mixture over potatoes. Sprinkle with cheese.
  5. Cover pan or close grill. Cook 3-5 minutes, or until cheese is melted. To serve, sprinkle with green onions and dollops of sour cream.

Test Kitchen Tip: Cooking potatoes before grilling reduces overall grill time.

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Red, White and Blue Cake

Prep time: 25 minutes
Cook time: 30 minutes
Servings: 12

  • 1 package (2-layer size) white cake mix
  • 2 teaspoons McCormick Pure Vanilla Extract
  • 1/2 teaspoon Blue McCormick Assorted Neon Food Colors & Egg Dye
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons McCormick Red Food Color
  • nonstick spray
  • 1 container (16 ounces) white frosting
  • 1 cup raspberries
  • 1/2 cup blueberries
  1. Heat oven to 350° F.
  2. Prepare cake mix as directed on package, adding vanilla. Transfer 1 1/2 cups batter to small bowl and tint with neon blue food color. Tint remaining batter red by adding cocoa powder and red food color. Pour each color batter into separate 9-by-5-inch loaf pans sprayed with nonstick cooking spray.
  3. Bake blue-tinted cake 20-25 minutes; red-tinted cake 30-35 minutes. Cool cakes in pans 10 minutes. Remove from pans; cool completely.
  4. Trim cakes to remove rounded tops and edges. Slice red cake in half horizontally to form two thin layers. Place one layer on platter. Slice remaining red cake layer in half lengthwise. Slice blue cake in half lengthwise. (Blue and red cakes should be same dimensions.)
  5. Frost red cake layer on platter with 1/3 frosting. Top with lengthwise slices of red and blue cake side-by-side. Frost with 1/3 frosting. Repeat cake layer and frosting. Garnish with raspberries and blueberries to resemble flag.

Source: McCormick Spice

Grilling-Tailgating 17 May 2017

Upgrade Your Summer Grilling Game

(Family Features) The days are getting longer and hotter and you’re itching to head outside to kick off grilling season. After a few weeks of eating the same boring burgers and hot dogs, you’re looking for something a little more exciting (and so are your guests). These recipes can help take your grilling skills to the next level and make your next party something to brag about.

When people come over for Buffalo chicken, they expect authentic flavor, so give the people what they want by making Buffalo chicken sandwiches with Frank’s RedHot Buffalo Wings Sauce. Frank’s RedHot was the secret ingredient used in the original Buffalo wings recipe in 1964.

For maximum flavor, each Buffalo chicken sandwich gets a quarter of the bottle of sauce to bring in just the right blend of flavor and heat. Take it to the next level by marinating the chicken in the sauce for at least 30 minutes so it can absorb the unmistakable Buffalo flavor that will send any party into overdrive. Add the tangy blue cheese and cool, crisp lettuce and tomato and you’ve got the perfect bite for a hot summer day.

Now that you’ve proved your grilling chops to most of the party crew, it’s time to kick it up a notch. Every party’s got a few tough critics, so it’s key to make something impressive and delicious that appeals to a different palate. Enter: Sweet Chili Ribs.

Start with two full racks of pork spareribs then load them up with Frank’s RedHot Sweet Chili Sauce, garlic and ginger, making sure to spread that mixture all over the ribs. Grill them low and slow for 2 hours then pour another half-bottle of sauce over top for good measure and grill for another hour. After your guests have a chance to taste these sweet and tangy, fall-off-the-bone ribs, they’ll talk about them all summer long.

For more grilling tips and recipes, visit franksredhot.com/recipes.

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Buffalo Chicken Sandwich

  • 4 boneless, skinless chicken breast halves (if thick, cut horizontally into two even pieces)
  • 1 bottle (12 ounces) Frank’s RedHot Buffalo Wings Sauce, divided
  • 1/4 cup blue cheese or ranch dressing
  • 4 hard rolls, split
  • 1/4 cup blue cheese crumbles
  • lettuce leaves (optional)
  • tomato slices (optional)
  • red onion rings (optional)
  1. Marinate chicken in 6 ounces Buffalo wings sauce for 30 minutes, or up to 3 hours.
  2. Mix remainder of Buffalo wings sauce and dressing together. Keep refrigerated until ready to use.
  3. Grill chicken 12 minutes, turning once, or until no longer pink in center.
  4. Place 2 tablespoons of mixed sauce on each roll half. Place chicken on top of roll half and top with 1 tablespoon blue cheese crumbles.
  5. Add lettuce, tomato and onion rings, if desired. Top with second roll half. Repeat for remaining sandwiches.

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Sweet Chili Ribs

  • 2 full racks pork spareribs, trimmed (about 6 pounds)
  • 2 tablespoons fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 bottle (12 ounces) Frank’s RedHot Sweet Chili Sauce, divided
  1. Heat grill to 250° F and prepare for indirect cooking.
  2. Spread ribs with ginger and garlic. Place ribs on rib rack or in foil pan. Cook on covered grill 2 hours.
  3. Spread 6 ounces sweet chili sauce evenly over ribs then cook another hour, until tender.
  4. Baste ribs with remaining sweet chili sauce during last 15 minutes of cooking. If desired, at end of cooking time grill ribs over direct heat to char slightly.

Source: Frank's Red Hot

Meal Ideas 09 May 2017

Add Sizzle to Your Fourth

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

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

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

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

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

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Bold Honey Barbecue Burger

Total time: 35 minutes
Servings: 4

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

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

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Grilled Hawaiian Chicken and Tropical Coleslaw

Total time: 1 hour, 25 minutes
Serves: 6

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

Coleslaw:

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

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

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Honey Baked Beans

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

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

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

Source: Family Features

Meal Ideas 14 April 2017

Add a Tex-Mex Favorite to Your Menu

(Family Features) A tortilla plus a tasty filling makes a household favorite – a taco. This simple, casual, versatile, fun food knows no boundaries. Tacos can be right for breakfast, lunch, dinner and even snacks and dessert, depending on the filling.

For tacos with a unique, delicious twist on tradition, try these Chicken Soft Tacos with Pickled Beet Salsa that are ready in 30 minutes. The antioxidant-rich Aunt Nellie’s Pickled Beets lend color, as well as a refreshing sweet-tangy flavor that’s complementary to the lime juice, cilantro and red onion in the salsa. This sassy salsa is a perfect partner for rotisserie, roasted or grilled chicken, arugula and a dollop of jalapeno mustard-sour cream sauce nestled inside a soft flour tortilla.

For your taco fiesta, just set out the tortillas, salsa and other toppings and let everyone help themselves to a fun and delicious dinner.

For other versatile recipes, visit AuntNellies.com.

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Chicken Soft Tacos with Pickled Beet Salsa

Prep time: 25 minutes
Servings: 4

Salsa:

  • 1 jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets
  • 2 tablespoons chopped red onion
  • 2 tablespoons coarsely chopped fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Tacos:

  • 1/3 cup sour cream
  • 1 tablespoon jalapeno mustard
  • 4 soft flour tortillas (6-inch diameter)
  • 2 cups fresh arugula
  • 2 cups chopped cooked rotisserie chicken (hot or cold)
  • 1/4 cup crumbled queso fresco
  1. To make salsa: drain beets and chop. In medium bowl, combine beets, onion, cilantro, lime juice, salt and pepper.
  2. To make tacos: In small bowl, stir together sour cream and mustard; set aside.
  3. On one half of each tortilla, place equal amounts of salsa, arugula, chicken and cheese. Top with dollops of mustard-sour cream. Fold over.

Substitution: Sliced pickled beets or three single-serve cups of Aunt Nellie’s Diced Pickled Beets may be substituted for baby whole pickled beets.

Nutritional information per serving: 380 calories; 20 g protein; 28 g carbohydrates; 20 g total fat; 650 mg sodium; 80 mg cholesterol; 1 g dietary fiber; 2 mg iron; 0.15 mg thiamin;
460 IU vitamin A; 4 mg vitamin C.

Source: Aunt Nellie's

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