Turkey Enchiladas

Prep Time: 20 minutes
Cook Time: 25 minutes

• 1 can (10 3/4 ounces) Campbell’s Cream of Chicken Soup (regular or 98% fat free)
• 1/2 cup sour cream
• 1 tablespoon butter or margarine
• 1 medium onion, chopped
• 1 teaspoon chili powder
• 2 cups chopped cooked turkey or chicken
• 1 can (about 4 ounces) chopped green chiles
• 8 flour tortillas (8-inch), warmed
• 1 cup shredded Cheddar or Monterey Jack cheese

1. MIX soup and sour cream.
2. HEAT butter in saucepan. Add onion and chili powder and cook until tender. Add turkey, chiles and 2 tablespoons soup mixture.
3. SPREAD 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish.
4. SPOON remaining soup mixture on top. Sprinkle with cheese. Bake at 350°F for 25 minutes or until hot. Serves 4

Source: Campbell's Soup

Cheesy Chicken & Rice Bake

Prep Time: 5 minutes
Bake Time: 45 minutes

• 1 can (10 3/4 ounces) Campbell’s Condensed Cream of Chicken Soup (regular or 98% fat free)
• 1 1/3 cups water
• 3/4 cup uncooked regular long-grain white rice
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1 1/2 pounds skinless, boneless chicken breast halves (about 4)
• 1 cup shredded Cheddar cheese (4 ounces)

1. MIX soup, water, rice, onion powder and black pepper in 2-quart shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover.
2. BAKE at 375°F for 45 minutes or until chicken is no longer pink and rice is done.
3. UNCOVER. Sprinkle cheese over chicken. Remove chicken and stir rice before serving. Serves 4 to 6

Source: Campbell's Soup

One-Dish Chicken & Stuffing Bake

Prep Time: 10 minutes
Bake Time: 30 minutes

• 4 cups Pepperidge Farm Herb Seasoned Stuffing
• 2 pounds skinless, boneless chicken breast halves (about 6)
• Paprika
• 1 can (10 3/4 ounces)
• Campbell’s Condensed
• Cream of Mushroom Soup (regular or 98% fat free)
• 1/3 cup milk
• 1 tablespoon chopped fresh
• parsley or 1 teaspoon dried
• parsley flakes

1. PREPARE stuffing according to package directions.
2. SPOON stuffing across center of 3-quart shallow baking dish. Place chicken on each side of stuffing. Sprinkle chicken with paprika.
3. MIX soup, milk and parsley. Pour over chicken. Cover.
4. BAKE at 400ºF for 30 minutes or until chicken is no longer pink. Serves 6

Source: Campbell's Red and White Soups

(Family Features) Warmer weather is often welcome for a variety of reasons, but there’s something nearly irresistible about enjoying a meal outdoors. Whether you plan to gather on the patio or pack a picnic for the park, dining al fresco is an easy way to turn a meal into a full-fledged event.

Begin your meal with chicken sandwiches crafted on the grill and a seasonal pasta salad on the side then finish it with a glass of white wine and a dessert made for al fresco entertaining – cheesecake topped with fresh berries and mint.

For more al fresco recipes and entertaining tips, visit Culinary.net.

Serve a Sensational Side
This pretty side dish is made for sharing. Made with fiber-rich, whole-wheat pasta, colorful plum tomatoes and balanced out by the crisp, bright flavors of balsamic vinegar and fresh basil, this pasta salad is perfect for outdoor events and gatherings. Find more good-for-you recipes at AICR.org.

Pasta Salad with Tomatoes

Reprinted with permission from the American Institute for Cancer Research
Servings: 8

• 8 ounces whole-wheat small pasta (fusilli or farfalle), cooked according to directions
• 1/4 cup balsamic vinegar
• 4 tablespoons finely chopped fresh basil, divided
• 1 teaspoon turbinado sugar (optional)
• salt, to taste
• freshly ground black pepper, to taste
• 1/8 teaspoon crushed red pepper
• 3 tablespoons extra-virgin olive oil, divided
• 4 cloves garlic, minced and divided
• 1 medium green bell pepper, finely chopped
• 4 plum or Roma tomatoes, coarsely chopped
• 1 slice whole-wheat or multigrain bread

1. In bowl, cover and chill pasta.
2. In large mixing bowl, combine vinegar, 2 tablespoons basil, sugar, salt, pepper, red pepper, 2 tablespoons oil and half of minced garlic. Whisk to combine well. Add pasta, bell pepper and tomatoes, and toss gently until well coated.
3. In food processor or blender, pulse bread to produce coarse crumbs. In medium skillet, heat remaining oil over medium-high heat. Stir in breadcrumbs and garlic. Saute 1 1/2-2 minutes until browned and crisp. Remove from heat and let cool.
4. Top pasta with garlic crumbs and remaining basil.

Pair Like a Pro
When it comes to pairing wine with food, even experts agree that desserts can pose a challenge. A wide variety of flavor combinations can make it hard to find the perfect selection to serve with your sweet treat. While there’s no exact science to wine pairing, these simple tips can help you make your selection.

Sweet Cheesecake
A good rule: the lighter the dessert, the lighter the wine. Avoid heavy reds for a sweeter dessert and instead pair with a crisp white like Chardonnay, such as Joseph Carr from Sonoma, California.

Citrusy Lemon Meringue Pie
Lemon flavors can sometimes be polarizing, but complementing this dessert with an equally citrusy wine can work wonders. Try pairing with a food-friendly pinot grigio or a sauvignon blanc.

Rich Chocolate Cake
Red wine with chocolate seems like a no-brainer, but not all red wines are created equal. For a richer delicacy like this devil’s food cake, try something like Villa Pozzi Nero D’avola, a more fruit-forward, easy-drinking red varietal.

For more tips and wine selections, visit winefix.com.

New York-Style Honey Cheesecake

Recipe courtesy of the National Honey Board

• 2 cups graham cracker crumbs
• 1/2 cup butter or margarine, melted
• 4 packages (8 ounces each) cream cheese
• 3/4 cup honey
• 1/4 cup flour
• 5 eggs
• 1/3 cup heavy cream
• 1 tablespoon lemon zest, grated
• 1 teaspoon vanilla
• fresh berries, for garnish
• fresh mint, for garnish

1. To make crust: In small bowl, stir together graham cracker crumbs and butter until well blended. Press mixture evenly onto bottom and sides of greased 9-inch springform pan; set aside.
2. Heat oven to 350° F.
3. To make filling: In electric mixer bowl, combine cream cheese, honey and flour. Beat until smooth. Add eggs one at a time, beating well after each. Beat in cream, lemon zest and vanilla.
4. Pour cream cheese mixture over crust; bake 15 minutes. Lower oven temperature to 200 F and bake 1 hour and 30 minutes longer, or until center no longer looks wet or shiny.
5. With oven off and door ajar, let cheesecake cool 1 hour in oven. Remove cheesecake to rack to cool completely.
6. Cover and refrigerate cheesecake at least 4 hours before serving. Garnish with fruit and fresh mint. Pair with chardonnay like Joseph Carr.

Go for Grilled Chicken
Few things go better with warm weather than firing up the grill and enjoying a meal in the fresh air. These chicken sandwiches, which are topped with Brie, pesto, fresh tomato and arugula on sourdough bread and toasted on the grill, are just the excuse you need to get outside and enjoy the weather with family and friends. Find more patio-perfect recipes at chickenroost.com.

Grilled Chicken Sandwiches with Pesto, Brie and Arugula

Recipe courtesy of the National Chicken Council
Servings: 4

• 1/2 cup olive oil, divided
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 pound thin-cut chicken cutlets
• 1/4 cup basil pesto, divided
• 1 large tomato
• 8 slices crusty sourdough bread
• 4 ounces Brie, thinly sliced
• 1 cup packed baby arugula

1. Heat grill to high.
2. Combine 1/4 cup olive oil, lemon juice, garlic, salt and pepper; pour into plastic zipper bag. Add chicken, seal and marinate at least 30 minutes.
3. Grill chicken 2-3 minutes, turn and grill another 2-3 minutes, or until chicken registers internal temperature of 160 F. Remove and reserve.
4. Spread each piece of bread with 1/2 tablespoon pesto. Slice tomato into eight slices.
5. Place chicken on four bread slices. Top with Brie slices, arugula and two tomato slices. Top with remaining bread slices, pesto side toward tomato.
6. Brush outside of each sandwich with about 1/2 tablespoon of remaining olive oil. Place on grill, reduce heat to medium and grill 2-3 minutes per side, or until bread is nicely toasted and cheese is melted.
7. Remove from heat, cut each sandwich in half and serve.

Photo courtesy of Getty Images (pasta salad)

Photo courtesy of 275847/Shutterstock.com (cheesecake)

Photo courtesy of Getty Images (grilled chicken sandwich)

Source: Culinary.net

Save

Save

Save

Save

(Family Features) Grapes have been enjoyed for their taste and beauty for thousands of years. And today’s scientific research keeps on showing that grapes are more than just a pretty fruit — they’re also very, very good for us.

In fact, over a decade of research suggests that grapes help maintain a healthy heart and may also help defend against a variety of age-related and other illnesses. Studies are ongoing to uncover the links between grapes and heart health, eye health, brain health, joint health, cell health and preventing certain cancers.

Of course, grapes aren’t just healthy, they also taste great: crisp, juicy and sweet. Kids love them. And, they’re convenient, making them truly a Super Snack. Eat them by the bunch, or toss them into recipes like these.

To learn more about the health benefits of grapes from California, and to get more delicious ways to enjoy them every day, visit www.grapesfromcalifornia.com or www.facebook.com/GrapesFromCalifornia. 

Keeping Cells Healthy

Grapes of all colors — red, green and black — are natural sources of polyphenols, which appear to help protect the health and function of our cells. Grape polyphenols:

• Have antioxidant properties, which can help protect against cell-damaging free radicals.
• Can influence the communication between cells that support key biological processes.

My Heart Belongs to Grapes

Numerous studies suggest that consuming grapes and grape products may contribute to heart health in a number of ways. Eating a variety of grapes may help:

• Improve blood flow
• Lower blood pressure
• Reduce oxidative
• Decrease inflammation
• Improve blood lipids

Seeing Is Believing

Research from Fordham University, funded by the California Table Grape Commission, suggests that grapes may reduce the risk of blindness related to age-related macular degeneration (AMD). In laboratory studies, grapes offered significantly more retinal protection than the much-touted lutein, and prevented blindness.

Mediterranean Grilled Chicken and Grape Skewers

These quick-to-fix skewers can also serve as appetizers.
Makes 4 entrée servings

• 1/4 cup extra virgin olive oil
• 2 cloves garlic, fresh minced
• 1/2 teaspoon red chili flakes, crushed
• 1 tablespoon oregano, fresh minced
• 1 tablespoon rosemary, fresh minced
• 1 teaspoon lemon zest
• 1 pound chicken breast, boneless and skinless
• 1 3/4 cups California green seedless grapes, picked from stem and rinsed
• 1/2 teaspoon salt
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice, fresh

1. In small bowl combine olive oil, garlic, chili flakes, oregano, rosemary and lemon zest. Whisk together marinade.
   Cut chicken into 3/4-inch cubes. Alternate chicken and grapes and thread onto 12 skewers.
2. Place skewers into a baking dish or pan large enough to hold them. Pour marinade over skewers, coating each one. Marinate for 4 to 24 hours.
3. Remove skewers from marinade and let excess oil drip off. Season with salt.
4. Grill until chicken is cooked through, about 3 to 5 minutes on each side.
5. Arrange on serving platter and drizzle with additional olive oil and lemon juice.

Breakfast-To-Go Grape Smoothie

Jump-start your day with this easy all-in-one drink.
Makes 2 1/3 cups

• 1 1/2 cups frozen California grapes
• 1 banana, sliced
• 1/2 cup vanilla or honey lowfat Greek yogurt
• 1/2 cup grape juice
• 1/4 cup wheat flake cereal

1. Combine all ingredients in a blender and blend for 1 minute. Serve immediately.

Grape and Salmon Power Salad

Fresh grapes are just one of the “super” foods in this hearty and heart-healthy salad.
Makes 6 servings

• 3/4 cup pearled barley
• 3 cups firmly packed kale leaves, torn and sliced into ribbons
• 1 cup halved, red or black seedless California grapes
• 8 ounces cold, cooked salmon, skin and bones removed
• 1/2 cup walnuts, lightly toasted, coarsely chopped

Dressing

• 1/4 cup fresh squeezed lemon juice
• 1 clove garlic, mashed
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper Pinch cayenne pepper
• 1/2 cup extra virgin olive oil

1. Cook barley according to package directions, or in plenty of lightly salted boiling water for about 35 to 45 minutes until it is plump and tender, and still slightly chewy. Drain and cool.
2. Tenderize kale by blanching it in boiling water for 2 to 3 seconds or cooking in the microwave for 1 minute. Rinse in cold water to stop cooking, and squeeze dry. Fluff and uncrimp dry kale pieces with your fingers.
3. In a medium bowl, mix together barley, kale, grapes, salmon and walnuts.
4. To prepare dressing: In small bowl, whisk together lemon juice, garlic, salt, pepper and cayenne. Gradually mix in olive oil.
5. Pour onto salad and fold gently to combine. Serve immediately or refrigerate.

Frozen Grape and Banana Skewers with Chocolate Drizzle

These delightful frozen treats are healthy, too.
Makes 4 servings

• 2 firm ripe bananas
• 2 tablespoons orange juice
• 1/2 cup red grapes (about 16)
• 1/2 cup green grapes (about 16)
• 8 10-inch wooden skewers
• 1 1/2 ounces dark chocolate (60 to 70 percent cocoa solids), finely chopped

1. Line a baking sheet with wax paper. Cut the banana into 1/2-inch-thick rounds. Place in small bowl and toss gently with the orange juice.
2. Skewer fruit, alternating two grapes for each piece of banana, and place fruit skewers onto lined tray.
3. Place chocolate in small microwave safe bowl. Microwave for 1 minute, then stir well, and microwave another 10 seconds if necessary to melt chocolate.
4. Using a spoon, drizzle melted chocolate onto fruit skewers.
5. Place the tray in the freezer for at least 2 hours. Once frozen, skewers may be transferred to a sealable plastic bag where they will keep in the freezer for up to a week. Allow to soften at room temperature for 5 minutes before eating.

(Family Features) Enjoying warm comfort foods during winter months can serve as an exceptional way to defeat that icy chill. As the frost sets in and winds howl, nothing beats the comforting taste of delicious foods like Roasted Sonoma Chicken with Wild Rice and Carrot Butter, Beef and Potato Tzimmes, or Pumpkin Butterscotch Bread Pudding.

For more comfort food recipes, visit culinary.net.

A Winning Comfort Combination

Almost nothing says comfort food quite like tender, slow-cooked beef and potatoes. Add in sweet honey for a twist on a timeless cold-weather classic and you’re in for a true delight. Find more honey-infused recipes at honey.com.

Beef and Potato Tzimmes

Recipe courtesy of the National Honey Board
Servings: 6

• 2 tablespoons vegetable oil, divided
• 2 pounds beef, cut into 1 1/2-inch chunks
• 2 cups chopped onion
• 2 cups carrots, sliced 1-inch thick
• 2 teaspoons garlic salt
• 4 cups water, plus 3 tablespoons (optional)
• 2 cups potatoes, cubed 1-inch thick
• 2 cups sweet potatoes, cubed 1-inch thick
• 1/3 cup honey
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground pepper
• 4 ounces dried apricots
• 4 ounces pitted prunes
• 2 tablespoons flour (optional)
• 2 tablespoons chopped parsley (optional)

1. In heavy 5-quart pot over medium heat, heat 1 tablespoon oil. Add beef and brown on all sides.
2. Remove beef from pan, add remaining oil, if necessary, and saute onion until tender. Return beef to pan; add carrots, garlic salt and 4 cups water to cover ingredients. Bring to boil, reduce heat, cover and simmer 1 hour.
3. Add potatoes, sweet potatoes, honey, cinnamon and pepper; stir and return to boil. Reduce heat and simmer, partially covered, 30 minutes, or until potatoes are barely cooked.
4. Add apricots and prunes and simmer, uncovered, 30 minutes, or until beef is tender. Liquid should be slightly thickened. If necessary, dissolve flour in 3 tablespoons water and stir into stew; return to simmer, stirring frequently.
5. Sprinkle with parsley before serving, if desired.

Cozy Up to Comfort Foods

(Family Features) Creating a comfort food masterpiece like Roasted Sonoma Chicken with Wild Rice and Carrot Butter is a no-brainer when hunger hits along with chilly winter air. The dish’s warm, captivating spices will help you forget about the frosty climate around you.

But to truly keep winter winds at bay, try pairing your tasty meal with a vibrant, fruit-forward wine, such as Kenwood Vineyards Sonoma County Pinot Noir 2014. The wine works well for nearly any occasion, but it’s the perfect complement to bring out the flavors of the roasted chicken thanks to its aromas of raspberry and red currant combining with spice notes of nutmeg and vanilla, which lead to a smooth, elegant finish.

For more wine pairing tips and recipes, visit KenwoodVineyards.com.

Roasted Sonoma Chicken with Wild Rice and Carrot Butter

Recipe courtesy of chef Ari Weiswasser
Serves: 4

• 4 bone-in, skin-on chicken breasts
• 3/4 cup kosher salt, plus additional for seasoning
• 1/3 cup sugar
• 1 gallon water
• 1 cup carrot juice
• 4 tablespoons butter, diced
• 1 1/2 cups wild rice
• 3 1/3 cups chicken stock
• 2 large onions, diced
• 3-4 tablespoons olive oil
• 2 teaspoons curry spice
• 2 tablespoons apple cider vinegar
• 4 tablespoons sun-dried tomato, chopped finely
• canola oil or olive oil
• 1/4 cup parsley, chopped

1. Brine chicken in 3/4 cup salt, sugar and water. Refrigerate 1 hour; pat dry and store overnight, uncovered, in fridge.
2. Add carrot juice to saucepan and reduce to thick consistency on high heat, 10-15 minutes. Whisk vigorously if juice separates. Whisk in butter. Set aside to cool.
3. In pot, cover wild rice with chicken stock. Bring to simmer and cook 45 minutes to 1 hour. Season with salt.
4. Heat oven to 400° F.
5. In frying pan on medium-high heat, sweat onions in olive oil until soft. Add curry spice and toast until aromatic, 1-2 minutes. Add vinegar and salt; stir well. Fold through sun-dried tomatoes.
6. Place chicken skin-side up on roasting pan fitted with rack. Brush chicken with canola or olive oil and season with salt. Roast about 25-35 minutes until golden brown; internal temperature should be 165° F. Drizzle with roasting juices; add salt and chopped parsley before plating.
7. To plate, add carrot butter to wild rice; scoop 1/2 cup onto each dish. Place chicken skin-side up on top of rice. Dollop with onion, curry and tomato mixture.

Pair each serving with a glass of Kenwood Vineyards Sonoma County Pinot Noir 2014.

Bread Pudding Pick-Me-Up

On cold winter nights, sometimes that one last bite to eat before turning in is the key to finishing your day on a happy note. A warm serving of Pumpkin Butterscotch Bread Pudding with a dollop of cool ice cream is sure to do the trick. Find more dessert options at verybestbaking.com.

Pumpkin Butterscotch Bread Pudding

Recipe courtesy of Nestlé
Servings: 12
Prep time: 30 minutes
Total time: 1 hour, 55 minutes

• 1 loaf (14 ounces) cinnamon challah bread or cinnamon brioche, cut into 3/4-inch cubes
• 4 large eggs
• 2 cans (12 ounces each) Nestlé Carnation Evaporated Lowfat 2 percent Milk
• 1 can (15 ounces) Libby’s 100 percent Pure Pumpkin
• 1 cup granulated sugar, plus 1 tablespoon
• 1 teaspoon vanilla extract
• 1 1/4 teaspoons ground cinnamon, divided
• 1/2 teaspoon salt
• 2 tablespoons packed brown sugar
• 1 cup Nestlé Toll House Butterscotch Flavored Morsels
• Vanilla Dreyer’s or Edy’s Slow Churned Light Ice Cream

1. Heat oven to 350° F. Grease 13-by-9-inch baking dish.
2. On rimmed baking sheets, spread bread cubes in single layer. Bake, tossing occasionally, 10 minutes, or until dry.
3. In large bowl, beat eggs; stir in evaporated milk, pumpkin, 1 cup granulated sugar, vanilla extract, 1 teaspoon cinnamon and salt. Add bread; toss gently to coat. Transfer mixture into prepared baking dish; let stand 30 minutes, or until bread is thoroughly saturated.
4. Combine brown sugar with remaining granulated sugar and cinnamon. Sprinkle morsels over bread mixture; top with brown sugar mixture.
5. Bake 45-55 minutes, or until knife inserted in center comes out clean. Cool on wire rack 30 minutes to set. Serve warm with ice cream.

Photo courtesy of Getty Images (beef stew photo)

Source: Culinary.net

Save

Save

(Family Features) Adopting healthier eating habits doesn’t have to mean resorting to tasteless food. In fact, you may surprise yourself by enjoying your new lineup of healthy, wholesome meals even more than the calorie-laden dishes you covet.

These recipes are just as big on flavor as they are good for you, so you can savor every last bite all day long. Take time to start off the day with a unique twist on a nutritious smoothie by enjoying it in a bowl. Then at lunch, rely on unexpected ingredients like ripe, juicy berries and beans to transform a ho-hum salad into a true culinary delight. Round out the day with a sensible dinner that gives you a healthy serving of protein and veggies seasoned to simple perfection.

Find more nutritious recipes that make it easy to enjoy eating right at culinary.net.

Manageable Main Course

Once the dinner bell rings and it’s time to focus on the night’s main course without overshooting a calorie count, aim for a tasty yet healthy main dish like this recipe for Chicken and Vegetables. Combining skinless chicken thighs with frozen vegetables is a simple way to keep nutrition at the forefront while still enjoying a comforting dinner. Find more health-conscious recipes at health.gov.

Chicken and Vegetables

Recipe courtesy of the USDA
Servings: 4

• 1 1/2 tablespoons margarine
• 1 teaspoon garlic powder
• 1/2 cup onions, chopped
• 1 pound chicken thighs (4 ounces each), boneless and skinless
• 1 package (10 ounces) cut green beans, frozen
• 1/4 teaspoon pepper

1. In heavy skillet, melt margarine. Add garlic and onions; stir until blended. Cook over medium heat, until tender, about 5 minutes. Remove from skillet.
2. Place chicken in skillet. Cook over medium heat until chicken is thoroughly done and no longer pink in color, about 12 minutes. Remove chicken from skillet; keep warm.
3. Place green beans, pepper and cooked onions in same skillet. Cover and cook over medium-low heat until beans are tender, about 5 minutes.
4. Add chicken to vegetable mixture. Continue cooking, stirring occasionally, until heated through, about 3 minutes.

Note: To remove bone from bone-in chicken thighs: Place chicken on cutting board. Remove skin from thighs. Turn chicken thighs over. Cut around bone and remove.

A Smooth Way to Start Your Day

A wealth of research shows that starting each morning with a nutritious breakfast delivers benefits throughout the day. If you’re pressed for time or simply need to mix up your morning routine, put a fresh spin on a time-saving favorite by making a smoothie bowl.

According to registered dietitian and nutritionist Carolyn Brown, people love to eat with a spoon and find it more mentally and physically satisfying. The same goes for adding texture, such as a crunchy topping like goodnessknows snack squares. These satisfying, gluten free snacks are crafted with the goodness of whole nuts, real fruits and toasted oats, with no artificial colors, flavors or sweeteners. Divided into four snackable squares per serving and nestled in a layer made with dark chocolate, one individual, two-bite square contains only about 40 calories.

Find out more about how doing a little good for yourself can go a long way at goodnessknows.com.

Oatmeal Banana Smoothie Bowl

Recipe courtesy of Alison Ray of So Chic Life

• 2/3 cup rolled oats
• 1/2 cup full fat coconut milk
• 1 tablespoon chia seeds
• 1/2 teaspoon vanilla extract
• sea salt
• 1/2 cup almond milk, 2 percent milk or soy milk
• 1 small banana (or 1/2 cup unsweetened applesauce)
• goodnessknows snack squares (any flavor)
• grated coconut, to taste

1. In small bowl, mix together oats, coconut milk, chia seeds, vanilla and pinch of salt. Cover and place in refrigerator at least 30 minutes, or overnight to help flavors soak in.
2. In blender or food processor, combine oat mixture with remaining milk and half of the banana (or applesauce). Blend until smooth and creamy.
3. Pour creamy oats into bowl, and top with snack squares, coconut and slices of remaining banana half.

Tip: To thin consistency, use additional milk.

Salad Sweetness

The sharpness of pecorino cheese, combined with peppery arugula, complements the velvety texture of fava beans in this salad. With nutrition on your mind, a salad is always a go-to choice for a lunch that will please your taste buds without forcing you to sacrifice health goals. Find more nutritional recipes including tasty strawberries at californiastrawberries.com.

Strawberry and Fava Bean Salad with Pecorino

Recipe courtesy of California Strawberry Commission
Servings: 6

• 2 quarts water
• kosher or sea salt
• 2 cups shelled fresh fava beans (about 2 pounds in pods)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons lemon juice
• 2 cups fresh California strawberries, stemmed and quartered
• coarsely ground black pepper
• 3 cups rucola (wild arugula)
• pecorino cheese

1. In large pot over high heat, bring water to boil.
2. Add pinch of salt and fava beans. Boil 1 minute; drain and cool fava beans in ice water.
3. Drain fava beans; pinch one end and slip off tough skins of larger beans (Note: skin on small beans is not usually tough). Discard skins.
4. Whisk together olive oil, vinegar and lemon juice.
5. In large bowl, season fava beans and strawberries with salt and pepper. Add rucola and enough dressing mixture to coat salad lightly. Mix gently and spoon onto platter or six salad plates.
6. With vegetable peeler, shave cheese generously over salad. Grind more pepper on top.

Photo courtesy of Getty Images (family eating dinner photo)

Source: Culinary.net

Save

Save

Save

(Family Features) Sweaters and scarves aren’t the only ways to brace yourself against blustery weather. There’s no time like winter to putter in the kitchen, where the cozy heat from the stove and the aromas of mouthwatering dishes can warm you from the inside out.

Rich, hearty stews and creamy casseroles are perfect for winter dinners, but when you’re craving something other than traditional comfort food, there are plenty of other options that will chase away the chill, such as a glass of Pinot Noir.

These three dishes feature common proteins – chicken, beef and fish – in preparations that make it easy to reimagine your winter weather menu. Find more recipes and ideas for warming up this winter at culinary.net.

Fruit Juice and Fish Fillets

The temperatures may be falling, but you can still fire up the grill and fill up your plate with a tasty recipe like this Grilled Citrus Rosemary Catfish, which combines sweet juices for a citrus sauce that coats grilled catfish. Find more main dish recipes including catfish at uscatfish.com.

Grilled Citrus Rosemary Catfish

Recipe courtesy of The Catfish Institute
Servings: 4

Citrus Sauce:

• 1 lime, juice and zest only
• 1 lemon, zest only
• 1 orange, zest only
• 6 ounces pineapple juice
• 1/2 cup brown sugar
• 1 tablespoon fresh rosemary, chopped
• 1/4 teaspoon salt

Catfish:

• 4 U.S. farm-raised catfish fillets
• 2 lemons
• salt, to taste
• freshly ground black pepper, to taste

1. Heat grill.
2. To make citrus sauce: In small saucepan, combine all sauce ingredients. Bring to boil; reduce heat and simmer 5 minutes.
3. To make catfish: Place catfish in shallow dish and squeeze 1/2 fresh lemon over each fillet. Sprinkle with salt and pepper. Let rest 5 minutes.
4. Grill catfish fillets, skin-side-up, 3-4 minutes. Flip over and grill 2-3 more minutes.
5. Transfer catfish to serving plates and spoon warmed citrus sauce over fillets.

A Cold-Weather Solution

While it can be a challenge, there are several ways to pair food and wine appropriately during winter, despite bitter weather. A warm, comforting dish, like Roasted Chicken with Salsa Verde from James Beard award-winning chef Jonathan Waxman, combines well with rosé during the cold season. One reasonably priced wine that matches chicken well is Angeline California Rosé of Pinot Noir. The crisp flavors of light red fruits combine with the herbs accompanying the chicken. It’ll also complement the many other flavors of winter, when an array of dishes hit the table and challenge hosts to find the right wine to serve.

For more wines that work well in wintertime, visit angelinewinery.com.

Chicken and Salsa Verde

Recipe courtesy of chef Jonathan Waxman

Chicken:

• 1 fresh free-range organic chicken (4 pounds)
• sea salt, to taste
• freshly ground black pepper, to taste
• 1/4 cup extra-virgin olive oil
• 1 lemon

Salsa Verde:

• 1/4 cup capers in salt
• 4 anchovy filets
• 3 cloves garlic
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped arugula
• 1/2 cup chopped fresh basil
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped tarragon
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh sage
• 1 cup extra-virgin olive oil
• 1/4 teaspoon sea salt

1. To make chicken: Heat oven to 450° F.
2. Wash chicken in hot water. Dry with paper towels.
3. Using kitchen shears, cut out backbone of chicken and remove any fat (this can be added to chicken stock). Using heavy chef’s knife, cut out breastbone. Season halves with sea salt and black pepper.
4. Place chicken halves, skin side up, on two sizzle platters and dab with olive oil. Cut lemon in half and place 1 half, cut side down, next to chicken on each platter.
5. Roast chicken 35 minutes, basting every 10 minutes. When done, remove chicken to platter and pour off excess fat. Cut each breast in half and cut the thigh from the leg. Serve with salsa verde (recipe below) and garnish with roasted lemon.
6. To make salsa verde: Soak capers in cold water 1 hour then drain.
7. Soak anchovies in cold water 15 minutes then pat dry and remove bones.
8. Using mortar and pestle, smash capers, anchovies and garlic, until smooth, then transfer to large bowl.
9. Add all herbs and olive oil.
10. Season with sea salt.

Pair each serving with Angeline California Rosé of Pinot Noir.

Whole and Hearty

A hearty meat-and-potatoes meal is a sure way to warm up on a cold winter night. This heart-healthy, one-dish meal is made with lean top round beef, lots of vegetables and a spicy herb mixture. Find more healthy main dish ideas at health.gov.

Black Skillet Beef with Greens and Red Potatoes

Recipe courtesy of the USDA

• 1 pound top round beef
• 1 tablespoon paprika
• 1 1/2 teaspoons oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/8 teaspoon red pepper
• 1/8 teaspoon dry mustard
• nonstick spray
• 8 red-skinned potatoes, halved
• 3 cups onion, finely chopped
• 2 cups beef broth
• 2 large garlic cloves, minced
• 2 large carrots, peeled and cut into 2 1/2-inch strips
• 2 bunches (1/2 pound each) mustard, kale or turnip greens, stems removed, coarsely torn

1. Partially freeze beef. Thinly slice across grain into strips 1/8-inch thick and 3 inches wide. Trim away visible fat.
2. Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper and dry mustard. Coat strips of meat with spice mixture.
3. Spray large, heavy skillet with nonstick spray. Heat pan over high heat.
4. Add meat; cook, stirring constantly, 5 minutes.
5. Add potatoes, onion, broth and garlic. Cook over medium heat, covered, 20 minutes.
6. Stir in carrots; lay greens over top and cook, covered, until carrots are tender, about 15 minutes.
7. Serve in large serving bowl with crusty bread for dunking.

Photo courtesy of Getty Images (fish photo and beef stew photo)

Source: Culinary.net

Save

Save

Save

Save

(Family Features) While it can be a challenge, there are several ways to pair food and wine appropriately during winter, despite bitter weather.

Just because it’s colder doesn’t mean it’s time to stop enjoying the lively and nuanced flavors of chilled wine. While once only sipped on warm days of summer, rosé, for example, has become a year-round wine to enjoy any time with its crisp and cool strawberry and rhubarb flavors.

A warm, comforting dish, like this Roasted Chicken with Salsa Verde from James Beard award-winning chef Jonathan Waxman, combines well with rosé during the cold season. As the chicken roasts in the oven, it warms the kitchen and fills the house with wonderful aromas, tempting any chef or home cook to steal a sip of wine.

One reasonably priced wine that matches chicken well is Angeline California Rosé of Pinot Noir. The crisp flavors of light red fruits combine with the herbs accompanying the chicken. It’ll also complement the many other flavors of winter, when an array of dishes hit the table and challenge hosts to find the right wine to serve.

For more wines that work well in wintertime, visit angelinewinery.com.

Chicken and Salsa Verde

Recipe courtesy of chef Jonathan Waxman

Chicken:

• 1 fresh free-range organic chicken (4 pounds)
• sea salt, to taste
• freshly ground black pepper, to taste
• 1/4 cup extra-virgin olive oil
• 1 lemon

Salsa Verde:

• 1/4 cup capers in salt
• 4 anchovy filets
• 3 cloves garlic
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped arugula
• 1/2 cup chopped fresh basil
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped tarragon
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh sage
• 1 cup extra-virgin olive oil
• 1/4 teaspoon sea salt

1. To make chicken: Heat oven to 450° F.
2. Wash chicken in hot water. Dry with paper towels.
3. Using kitchen shears, cut out backbone of chicken and remove any fat (this can be added to chicken stock). Using heavy chef’s knife, cut out breastbone. Season halves with sea salt and black pepper.
4. Place chicken halves, skin side up, on two sizzle platters and dab with olive oil. Cut lemon in half and place 1 half, cut side down, next to chicken on each platter.
5. Roast chicken 35 minutes, basting every 10 minutes. When done, remove chicken to platter and pour off excess fat. Cut each breast in half and cut the thigh from the leg. Serve with salsa verde (recipe below) and garnish with roasted lemon.
6. To make salsa verde: Soak capers in cold water 1 hour then drain.
7. Soak anchovies in cold water 15 minutes then pat dry and remove bones.
8. Using mortar and pestle, smash capers, anchovies and garlic, until smooth, then transfer to large bowl.
9. Add all herbs and olive oil.
10. Season with sea salt.

Pair each serving with Angeline California Rosé of Pinot Noir.

Source: Angeline Winery

Save

Save

(Family Features) With the days getting shorter and the weather getting colder, the craving for savory comfort foods is almost sure to follow.

Creating a comfort food masterpiece like Roasted Sonoma Chicken with Wild Rice and Carrot Butter is a no-brainer when hunger hits along with chilly winter air. The dish’s warm, captivating spices will help you forget about the frosty climate around you.

But to truly keep winter winds at bay, try pairing your tasty meal with a vibrant, fruit-forward wine, such as Kenwood Vineyards Sonoma County Pinot Noir 2014. The wine works well for nearly any occasion, but it’s the perfect complement to bring out the flavors of the roasted chicken thanks to its aromas of raspberry and red currant combining with spice notes of nutmeg and vanilla, which lead to a smooth, elegant finish.

Pairing hearty plates with a classic drink is a palate-pleasing way to warm up – and fill up. For more wine pairing tips and recipes, visit KenwoodVineyards.com.

Roasted Sonoma Chicken with Wild Rice and Carrot Butter

Recipe courtesy of chef Ari Weiswasser
Serves: 4

• 4 bone-in, skin-on chicken breasts
• 3/4 cup kosher salt, plus additional for seasoning
• 1/3 cup sugar
• 1 gallon water
• 1 cup carrot juice
• 4 tablespoons butter, diced
• 1 1/2 cups wild rice
• 3 1/3 cups chicken stock
• 2 large onions, diced
• 3-4 tablespoons olive oil
• 2 teaspoons curry spice
• 2 tablespoons apple cider vinegar
• 4 tablespoons sun-dried tomato, chopped finely
• canola oil or olive oil
• 1/4 cup parsley, chopped

1. Brine chicken in 3/4 cup salt, sugar and water. Refrigerate 1 hour; pat dry and store overnight, uncovered, in fridge.
2. Add carrot juice to saucepan and reduce to thick consistency on high heat, 10-15 minutes. Whisk vigorously if juice separates. Whisk in butter. Set aside to cool.
3. In pot, cover wild rice with chicken stock. Bring to simmer and cook 45 minutes to 1 hour. Season with salt.
4. Heat oven to 400° F.
5. In frying pan on medium-high heat, sweat onions in olive oil until soft. Add curry spice and toast until aromatic, 1-2 minutes. Add vinegar and salt; stir well. Fold through sun-dried tomatoes.
6. Place chicken skin-side up on roasting pan fitted with rack. Brush chicken with canola or olive oil and season with salt. Roast about 25-35 minutes until golden brown; internal temperature should be 165° F. Drizzle with roasting juices; add salt and chopped parsley before plating.
7. To plate, add carrot butter to wild rice; scoop 1/2 cup onto each dish. Place chicken skin-side up on top of rice. Dollop with onion, curry and tomato mixture.

Pair each serving with a glass of Kenwood Vineyards Sonoma County Pinot Noir 2014.

Source: Kenwood Vineyards

Save

Save