recipes

One Dish Meals 01 November 2018

Give Thanks for the Slow Cooker

(Family Features) Want to spend more time with loved ones this Thanksgiving? Ditch the perfectly timed oven schedule and put your slow cooker to work. It’ll deliver the familiar flavors of your favorite holiday stuffing, sauces and desserts in a new, more convenient way.

“Take advantage of the hassle-free slow cooker for sides and desserts and leave the oven free for your turkey,” said McCormick Kitchens Executive Chef Kevan Vetter. “Top a mixture of apples, brown sugar and cinnamon with seasoned oat crumbles for a warm Oatmeal Apple Cobbler – an ooey gooey dessert that will fill your kitchen with an irresistible, sweet and spicy aroma while it slow cooks.”

For more time-saving tips and recipes for your Thanksgiving feast, check out McCormick.com and visit McCormick Spice on Facebook and Pinterest.

Slow Cooker Cranberry Sauce

Prep time: 5 minutes
Cook time: 3 hours, 45 minutes
Servings: 8

  • 1          package (12 ounces) fresh or frozen cranberries
  • 2/3       cup sugar
  • 1          seedless orange, peeled and sectioned
  • 2          McCormick Bay leaves
  • 1          McCormick Cinnamon Stick
  1. Place all ingredients in 4-quart slow cooker. Cover.
  2. Cook 3 hours on high, stirring every hour. Uncover. Stir well.
  3. Cook, uncovered, 30 to 45 minutes longer on high or until slightly thickened.

Slow Cooker Sausage Stuffing

Prep time: 15 minutes
Cook time: 1 hour, 25 minutes
Servings: 12 (2/3-cup servings)

  • 1/4       cup (1/2 stick) butter
  • 2          cups chopped celery
  • 1          cup chopped onion
  • 1/2       pound mild (sweet) Italian sausage, casing removed
  • 1          cup Kitchen Basics Original Chicken Stock
  • 2          teaspoons McCormick Rubbed Sage
  • 1          teaspoon McCormick Crushed Rosemary
  • 10        cups cubed French bread (1-inch pieces)
  1. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until no longer pink, about 5 minutes.
  2. Spray inside of slow cooker with no stick cooking spray. Add stock and herbs; stir to blend. Stir in bread cubes and sausage-vegetable mixture. Cover.
  3. Cook 45 minutes on high. Uncover and stir. Cook, uncovered, 30 minutes longer.

Slow Cooker Oatmeal Apple Cobbler

Prep time: 15 minutes
Cook time: 3 hours
Servings: 10

Apple Filling:

  • 5          medium Gala apples, peeled, cored and thinly sliced
  • 1          cup firmly packed brown sugar
  • 1/4       cup all-purpose baking mix, such as Bisquick
  • 1          teaspoon McCormick Ground Cinnamon

Oatmeal Cobbler Topping:

  • 1          cup all-purpose baking mix, such as Bisquick
  • 1/2       cup quick-cooking oats
  • 1/2       cup firmly packed brown sugar
  • 1/3       cup granulated sugar
  • 1/4       teaspoon salt
  • 1/2       teaspoon McCormick Ground Cinnamon
  • 1/2       cup (1 stick) cold butter, cut into pieces
  1. Spray inside of slow cooker with no stick cooking spray. For the Apple Filling, toss apple slices, brown sugar, baking mix and cinnamon in large bowl. Place in slow cooker.
  2. For the Cobbler Topping, mix all ingredients, except butter, in medium bowl. Cut in butter with fork until crumbly. Sprinkle over Apple Filling. Cover.
  3. Cook 3 hours on high.

Slow Cooker Pumpkin Cake with Caramel Sauce

Prep time: 10 minutes
Cook time: 3 hours, 35 minutes
Servings: 16

Pumpkin Cake:

  • 1          package (2-layer size) yellow cake mix
  • 1          can (15 ounces) pumpkin
  • 1/4       cup (1/2 stick) butter, melted
  • 1/4       cup milk
  • 2          eggs
  • 2          teaspoons McCormick Pumpkin Pie Spice
  • 1          cup chocolate chips

Caramel Sauce:

  • 1          cup firmly packed brown sugar
  • 1/2       cup heavy cream
  • 1/4       cup (1/2 stick) butter
  • 1          teaspoon McCormick Pure Vanilla Extract
  • 1/2       teaspoon McCormick Pumpkin Pie Spice
  1. Spray inside of 6-quart slow cooker with no stick cooking spray. For the Cake, mix all ingredients in large bowl. Pour into greased slow cooker. Place towel over slow cooker and cover with lid.
  2. Cook 3 1/2 hours on low or until cake is almost set.
  3. Meanwhile, for the Caramel Sauce, cook and stir all ingredients in small saucepan on medium-high heat 5 minutes or until sauce is smooth.
  4. Carefully remove slow cooker insert and place on wire rack. Pour 1/2 of the Caramel Sauce over the cake. Let stand 10 to 15 minutes to cool slightly. Serve cake with remaining sauce and ice cream or whipped cream, if desired.
  5. Substitution: Use 1 cup chopped candy bars in place of the chocolate chips.

Source: McCormick

Breakfast & Brunch 06 February 2019

6 Cozy Breakfast Essentials for Fall

(Family Features) As leaves fall and temperatures cool, put a comforting twist on breakfast classics like oats and pancakes by incorporating autumn flavors from delicious fall harvest. Whether you're craving something sweet or savory, enjoying a breakfast full of wholesome ingredients and essential nutrients can help kick-start a great day.

Incorporating milk as an ingredient in your breakfast dish, or serving an 8-ounce glass on the side, is a nutritious way to start the day with essential nutrients like high-quality protein, calcium and vitamin D. Embrace the crisp temperatures and bring the whole family together for a delicious morning meal with these six fall breakfast essentials made with milk.

For more seasonal recipes made with milk to help you stay energized all year round, visit MilkLife.com.

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Mexican Apple-Cinnamon Oatmeal

Enjoy old-fashioned oats with a fall flair. Once sweetened with apples and maple syrup and spiced with cinnamon and salt, mix in 1 cup milk and simmer until creamy. Sprinkle extra cinnamon and garnish with golden raisins.

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Chai Quinoa Protein Breakfast Bowl

Jumpstart your morning with this protein breakfast bowl made with quinoa, milk, brown sugar, vanilla and spices galore. 

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Amaranth Porridge with Pears, Crunchy Pecans and Yogurt

Toss roasted pecans drizzled in maple syrup with pears and spices then mix into amaranth with milk for a creative twist on a classic breakfast favorite.

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Maple Steamer

Two ingredients: milk and maple syrup. Warm up, pour into a mug and sip on this simple, delicious treat.

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Apple-Cinnamon Whole-Grain Pancake Muffins

Combine two breakfast favorites – pancakes and muffins – for the ultimate grab-and-go meal made with apples, cinnamon and wholesome milk for your delight.

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Caramelized Pear and Pecan Zoats

Try this tasty twist to add vegetables to your breakfast bowl by mixing shredded zucchini and oatmeal to make zoats. Flavored with cinnamon, brown sugar and pecans, this recipe is an ingenious way to bring the fall harvest to your morning meal.

Source: MilkPEP

Videos 31 January 2019

Tomato-Tortellini Soup

When the weather is frightfully cold and you need something quick to warm you up, try this recipe for Tomato-Tortellini soup. With only 4 ingredients, you'll be warm and cozy in no time.

For more comfort food ideas, go to www.culinary.net.

Watch video to see how to make this delicious recipe!




 Tomato-Tortellini Soup

  • 2              14 ounce cans reduced-sodium chicken broth
  • 1              9 ounce package of refrigerated tortellini
  • 1              8 ounce tub cream cheese spread with chive and onion
  • 1              can tomato soup
  • Fresh chives (optional)
  1. In a medium sauce pan bring broth to a boil.  Add tortellini then reduce heat to simmer uncovered for 5 minutes.
  2. In a bowl whisk 1/3 cup of hot broth into the cream cheese spread.  Whisk until smooth.  Pour contents into sauce pan.
  3. Stir in tomato soup and heat through.
  4. Serve with fresh chives, if desired.

Recipe adapted from Better Homes and Gardens.

Source: Culinary.net

Meal Ideas 16 January 2019

Warm Up with Sweet and Savory Comfort Food

(Family Features) If chocolate for dinner sounds too good to be true, it’s because chocolate is usually associated with decadent desserts. However, it can also take comfort food to a whole new level when paired with savory ingredients like red meat.

A bit of bittersweet cocoa powder helps balance out the richness of red meats like duck. Although it’s leaner and lower in saturated fat than other red meats, duck has a bold flavor and texture similar to steak.

In this Mocha-Rubbed Duck Breast recipe, cocoa powder, ground coffee and savory spices are rubbed onto the meat before it’s seared and smothered with a luscious sweet cherry and red wine sauce. The toasty, nutty flavor of coffee complements the cocoa while dark sweet cherries, red wine and toasted almonds complete the sweet and savory dish.

Find more comfort food recipes and tips for cooking with duck at mapleleaffarms.com.
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Mocha-Rubbed Duck Breast with Cherry and Red Wine Pan Sauce

Prep time: 2 hours, 10 minutes 
Cook time: 35 minutes
Servings: 4

Mocha Rub:

  • 2          tablespoons brown sugar
  • 1/2       teaspoon sweet paprika
  • 1/2       teaspoon ground coffee
  • 2          teaspoons kosher salt
  • 1          teaspoon ground black pepper
  • 1/2       teaspoon cocoa powder
  • 4          Maple Leaf Farms Duck Breasts, thawed


Cherry and Red Wine Pan Sauce:

  • 2          tablespoons reserved duck fat
  • 1/2       cup minced shallots
  • 3/4       cup dry red wine
  • 1 1/2    teaspoons balsamic vinegar
  • 1 1/2    teaspoons granulated sugar
  • 5          ounces frozen dark sweet cherries, thawed and halved
  • 5          sprigs fresh thyme
  • salt, to taste
  • ground black pepper, to taste
  • toasted sliced almonds, for garnish
  1. To make Mocha Rub: In small bowl, mix brown sugar, paprika, coffee, salt, pepper and cocoa powder. Set aside.
  2. Pat duck breasts dry and score according to package directions. Use half of rub on meat side of breasts. Cover breasts and refrigerate at least 2 hours or overnight.
  3. In cold saute pan, place duck breasts skin-side down. Place pan over low-medium heat 8-12 minutes, or until fat is rendered and skin is crisp and brown.
  4. Turn breasts over and sprinkle remaining rub on skin side. Cook breasts 1-2 minutes skin-side up. Turn breasts back to skin-side down 1-2 minutes to caramelize rub. Reserve approximately 2 tablespoons duck fat for sauce.
  5. Heat oven to 350° F.
  6. Place duck breasts skin-side up on rimmed baking sheet; bake 5-6 minutes, or until internal temperature reaches 155° F. Let breasts rest 4-5 minutes before slicing. Temperature will rise during resting period to reach 165° F.
  7. To make Cherry and Red Wine Pan Sauce: Place saute pan with reserved duck fat over medium heat. Add shallots and cook until softened. Add wine to pan to deglaze. Stir in balsamic vinegar, sugar, cherries and thyme sprigs; simmer until reduced. Remove thyme sprigs. Add salt and pepper, to taste.
  8. Serve sauce over cooked duck breasts. Garnish with toasted almond slices.

Source: Maple Leaf Farms

Soups 16 January 2019

Fight the Cold with Better-for-You Comfort Foods

(Family Features) Few things go together quite like cold weather and comfort foods. However, those hearty dishes that are typically craved on blustery days are usually not classified as “healthy.”

With the right approach, though, you can put a better-for-you twist on some of your favorite dishes that can keep you cozy and satiated during the winter season. For example, you can put a grown-up twist on grilled cheese and tomato soup with this recipe for Creamy Tomato and Roasted Pepper Soup with Cheddar Cracker Melts.

Pairing flavorful seasonal dishes like soups and stews with a wholesome snack cracker like gluten-free, non-GMO Crunchmaster Tuscan Peasant Crackers can help satisfy those comfort food cravings while also contributing to a healthy lifestyle. With 20 grams of whole grains per serving, these crunchy, robust baked crackers are also cholesterol-free, allowing you to take a back-to-basics approach to your diet using simple ingredients and no artificial flavors or colors.

For other seasonal recipes, coupons, tips and nutritional information, visit crunchmaster.com.
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Creamy Tomato and Roasted Pepper Soup with Cheddar Cracker Melts

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 6

Creamy Tomato and Roasted Pepper Soup:

  • 2          tablespoons olive oil
  • 1          onion, chopped
  • 1          carrot, chopped
  • 3          cloves garlic, chopped
  • 1          teaspoon salt, divided
  • 1/2       teaspoon pepper
  • 1/2       teaspoon paprika
  • 1          pinch chili flakes
  • 4          cups organic no-salt-added vegetable broth
  • 1          can (28 ounces) no-salt-added diced tomatoes
  • 1          cup chopped prepared roasted red peppers
  • 2          bay leaves
  • 1/3       cup 35 percent heavy cream
  • 2          tablespoons finely chopped fresh chives, divided
  • 1          teaspoon cider vinegar

Cheddar Cracker Melts:

  • 24        Crunchmaster Tuscan Peasant Fire Roasted Tomato Basil Crackers
  • 3/4       cup shredded cheddar cheese
  1. In Dutch oven or large saucepan over medium heat, heat oil. Cook onion, carrot, garlic, 1/2 teaspoon salt, pepper, paprika and chili flakes about 5 minutes, or until vegetables are slightly softened.
  2. Stir in broth, tomatoes, roasted red peppers and bay leaves; bring to boil. Reduce heat to medium-low. Simmer 15-20 minutes, or until vegetables are tender. Discard bay leaves. Let cool slightly. Transfer to blender; puree in batches until smooth. Stir in cream, remaining salt, 1 tablespoon chives and vinegar.
  3. To make Cheddar Cracker Melts: Heat broiler to high and position rack in center of oven. Arrange crackers on parchment paper-lined baking sheet. Sprinkle with cheese. Broil 1-2 minutes, or until cheese is melted. 
  4. Divide soup among six bowls. Sprinkle with remaining chives and serve with Cheddar Cracker Melts.

Tip: Use mild, medium or aged cheddar cheese. Smoked mozzarella can be substituted, if desired.

Nutrition information per serving: 250 calories; 15 g fat; 7 g saturated fat; 30 mg cholesterol; 730 mg sodium; 22 g carbohydrates; 2 g fiber; 11 g sugar; 6 g protein.

Source: Crunchmaster

Videos 04 January 2019

Family-Favorite Comfort Foods

3 dairy-inspired dishes for weeknight dinners

(Family Features) Warm meals that come together quickly are a necessity for busy families, especially on weeknights filled with homework, practices, meetings and more. Serving up comfort foods that require less time in the kitchen make for more moments spent together at the table.

Hearty and satisfying, this Chicken and Wild Rice Soup can bring everyone together for a warm, soothing meal, while Cheesy Turkey Chili Mac makes for familiar fare enjoyed by adults and kids alike. For a rich, creamy, one-dish dinner solution, Pasta and Chicken in Garlic Cream Sauce requires less than 45 minutes of kitchen duty, making it an ideal weeknight family-favorite.

These dairy-fueled recipes from Milk Means More of Michigan can be part of a healthy diet that includes fruits, vegetables, grains, fat-free or low-fat dairy and a variety of protein foods.

Find more weeknight meal solutions at milkmeansmore.org.

Watch video to see how to make this delicious recipe!

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Pasta and Chicken in Garlic Cream Sauce

Recipe courtesy of Milk Means More
Prep time: 30 minutes
Cook time: 10 minutes
Servings: 8

  • 4          slices bacon, cut crosswise into 1/2-inch-wide pieces
  • 3/4       pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
  • 10        ounces (about 4 cups) farfalle (bow tie) pasta
  • 2 1/2    cups reduced-sodium chicken broth
  • 4          cloves garlic, minced
  • 1 1/2    teaspoons dried Italian seasoning
  • 1/2       teaspoon coarsely ground black pepper
  • 1          cup heavy cream
  • 1          cup grated Parmesan cheese
  • 3          cups baby spinach leaves
  • 1          cup halved cherry tomatoes, for garnish
  1. Place removable pan inside programmable pressure cooker. Using saute function, cook bacon, uncovered, until crisp. Use slotted spoon to remove bacon from pan. Drain bacon on paper towels. Leave 1 tablespoon drippings in pan; discard remaining.
  2. Add chicken to bacon drippings in pan in two batches. Using saute function, stir-fry chicken 2-3 minutes, or until cooked through. Use slotted spoon to remove chicken from pan. Repeat until all chicken is cooked. Press cancel.
  3. Stir pasta, broth, garlic, Italian seasoning and pepper into drippings in pan. Secure lid and set pressure release to sealing function. Select high pressure setting and cook 5 minutes. Press cancel.
  4. Allow pressure to release naturally 5 minutes. Move pressure release to venting function to release any remaining steam. Remove lid.
  5. Stir cream into pasta mixture. Using saute function, cook and stir, uncovered, until boiling. Boil, uncovered, about 4 minutes, or until sauce generously coats pasta, stirring frequently. Press cancel. Stir in chicken and Parmesan cheese.
  6. Place spinach and bacon in large bowl. Pour pasta mixture over top. Toss until combined. Ladle into serving bowls. Top each serving with tomatoes.

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Cheesy Turkey Chili Mac

Recipe courtesy of Milk Means More
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 8

  • 1          tablespoon vegetable oil
  • 1          pound lean ground turkey
  • 1          cup chopped onion
  • 1          can (15 1/2 ounces) kidney beans, rinsed and drained
  • 1          can (15 ounces) no-salt- added tomato sauce
  • 1          can (14 1/2 ounces) diced tomatoes with green chili peppers
  • 1 2/3    cups reduced-sodium chicken broth
  • 1          tablespoon chili powder
  • 1/2       teaspoon garlic salt
  • 1/4       teaspoon pepper
  • 8          ounces (about 1 3/4 cups) elbow macaroni
  • 1/2       cup 2 percent or whole milk
  • 2          tablespoons all-purpose flour
  • 2          cups (8 ounces) shredded Mexican blend cheese
  • 3/4       cup plain fat-free Greek yogurt or sour cream
  1. Place oil in removable pan of programmable pressure cooker. Place pan in pressure cooker. Using saute function, heat oil until hot. Add turkey and onion. Cook, uncovered, about 5 minutes, or until turkey is no longer pink, stirring to break up. Press cancel.
  2. Stir in beans, tomato sauce, diced tomatoes, broth, chili powder, garlic salt and pepper. Stir in macaroni. Secure lid and set pressure release to sealing function. Select high pressure setting and cook 5 minutes.
  3. Allow pressure to release naturally 2 minutes. Move pressure release to venting function to release any remaining steam. Remove lid.
  4. Stir macaroni mixture. Whisk together milk and flour. Stir into macaroni mixture. Using saute function, cook and stir, uncovered, 1-2 minutes, or until boiling. Press cancel.
  5. Stir cheese into macaroni mixture until melted. Ladle into serving bowls. Spoon dollops of yogurt or sour cream on top.

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Chicken and Wild Rice Soup

Recipe courtesy of Milk Means More
Prep time: 15 minutes
Cook time: 1 hour

  • 1          cup shredded carrots
  • 1/2       cup finely chopped onion
  • 1/2       cup sliced celery
  • 2          cloves garlic, minced
  • 2          tablespoons butter or clarified butter
  • 4          cups chicken broth
  • 4          ounces (about 2/3 cup) wild rice, rinsed and drained
  • 1          teaspoon dried thyme leaves
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 12        ounces skinless, boneless chicken breast halves, cut into 3/4-inch pieces
  • 1          cup plain low-fat Greek yogurt
  • 2          tablespoons flour
  • 1/2       cup whipping cream
  1. In Dutch oven, cook carrots, onion, celery and garlic in hot butter about 2 minutes, or until tender, stirring occasionally.
  2. Stir broth, wild rice, thyme, salt and pepper into vegetable mixture. Bring to boil. Reduce heat. Simmer, covered, 40 minutes. Stir in chicken pieces. Return to simmer, covered, 10-15 minutes, or until rice is tender and chicken is done.
  3. In small bowl, whisk together yogurt and flour. Gradually whisk in cream. Stir into chicken mixture. Cook and stir over medium heat until boiling. Boil 1 minute. Ladle into bowls.

Source:  United Dairy Industry of Michigan

Meal Ideas 16 November 2018

Savor the Season with Comfort Foods

(Family Features) Few things go together quite like the holidays and comforting seasonal recipes.

When time is short during the season’s hustle and bustle but you’re craving a savory meal, reach for an ingredient like READ German Potato Salad, which can be the shortcut you need to get Potato, Turkey and Veggie Casserole on the table quickly.

Dessert is a must during the holidays, and this Cranberry-Beet Bundt Cake with Orange-Walnut Glaze draws its unique flavor from Aunt Nellie’s Beets and a sweet blend of spices and seasonings.

Find more seasonal recipes at READSalads.com and AuntNellies.com.
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Cranberry-Beet Bundt Cake with Orange-Walnut Glaze

Prep time: 50 minutes  
Cook time: 45 minutes
Servings: 16

  • 1          jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets, drained
  • 2 1/4    cups granulated sugar, divided
  • 1 1/4    cups dried sweetened cranberries
  • 2 1/2    cups all-purpose flour
  • 1 1/2    teaspoons baking powder
  • 1          teaspoon baking soda
  • 1/2       teaspoon salt
  • 1          teaspoon ground cinnamon
  • 1/2       teaspoon ground nutmeg
  • 4          large eggs, room temperature
  • 1 1/2    sticks (12 tablespoons) unsalted butter, softened
  • 1/4       cup vegetable oil
  • 1          orange, zest only, finely grated
  • 2          teaspoons vanilla extract
  • 1/2       cup buttermilk

Orange-Walnut Glaze:

  • 2 1/2    cups confectioners’ sugar, sifted
  • 1          orange, zest only, finely grated
  • 1/4       cup orange juice, plus additional (optional)
  • 1 1/2    tablespoons unsalted butter, melted
  • 1          cup finely chopped walnuts
  1. Heat oven to 350° F.  Butter and lightly flour fluted 10-inch Bundt pan.
  2. In food processor, puree beets and 1 cup sugar until smooth, about 30 seconds, scraping down sides of bowl once.
  3. In small bowl, cover cranberries with hot water.
  4. In medium mixing bowl, sift flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  5. In large mixing bowl using electric mixer on medium-high, beat remaining sugar, eggs, butter and oil2-3 minutes until light and smooth. Blend in beet puree. Add orange zest and vanilla; mix until blended. Add half of flour mixture; beat on low until smooth. Add buttermilk; beat on low until smooth then add remaining flour mixture, beating until blended. Drain cranberries; fold into batter.
  6. Turn batter into prepared pan, spreading evenly. Bake on center rack 45-50 minutes. When done, cake will pull away from sides of pan and toothpick, inserted into center will come out clean.
  7. Cool 15 minutes then invert cake onto rack.
  8. To make Orange-Walnut Glaze: In large mixing bowl, combine sugar and orange zest. Add orange juice; whisk until smooth. Whisk in butter. Add additional juice, if necessary.
  9. Spoon glaze over cake while still warm. Sprinkle with walnuts.

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Potato, Turkey and Veggie Casserole

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6

  • 1          tablespoon, plus 1 teaspoon, olive oil
  • 3/4       pound extra-lean ground turkey breast
  • 1/2       teaspoon dried thyme leaves
  • 1/2       teaspoon garlic powder
  • 1/2       teaspoon ground black pepper
  • 1/2       teaspoon salt (optional)
  • 1          can (15 ounces) READ German Potato Salad
  • 1/2       cup light sour cream
  • 2          cups frozen, thawed or canned mixed vegetables, drained
  • nonstick cooking spray
  • 1/2       cup bread crumbs
  1. Heat oven to 350° F. In large, nonstick skillet over medium heat, heat 1 tablespoon oil. Add turkey, thyme, garlic powder, pepper and salt, if desired. Cook 5-7 minutes, until cooked through, stirring occasionally and breaking turkey into large crumbles.
  2. Stir in potato salad and sour cream. Add vegetables; stir to combine. Spray 2-quart casserole dish with nonstick cooking spray. Spoon in casserole mixture.
  3. Toss together bread crumbs and remaining oil. Sprinkle over casserole. Bake 30 minutes, or until bubbly and heated through.

Substitution: Leftover chopped turkey (about 1 1/2 cups) can be cooked 2-3 minutes in skillet in place of ground turkey.

Source: Seneca Foods
AuntNellies

Meal Ideas 16 November 2018

Comforting Dishes for Cooler Days

(Family Features) There's almost nothing like a warm dish to help melt away the chills of winter.

Combining classic flavors and a blend of comforting spices, this Roasted Turkey and Cranberry Soup is a warm-up waiting to happen on a cold day. For a hearty breakfast option, Sweet Orange and Cranberry Muffins can feed the whole family - simply bake the flavorful pastries a day ahead then warm the morning of for a quick, hot breakfast.

If the craving for comfort food strikes when you don't have time for a home-cooked dish, consider scratch-made options available at restaurants like Sweet Tomatoes or Souplantation, where guests can find 50-foot salad bars, soups, hot pastas, freshly baked breads, muffins and desserts. It's a one-of-a-kind dining experience that allows guests the freedom to create their own wholesome meals in a family-friendly atmosphere.

Find more information at souplantation.com or sweettomatoes.com.

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Roasted Turkey and Cranberry Soup

Prep time: 15 minutes
Yield: 1 gallon

  • 1 pound turkey breast meat
  • 16 cups water, divided
  • 8 ounces carrot, diced into 1/4-inch pieces, divided
  • 8 ounces celery, diced into 1/4-inch pieces, divided
  • 1/2 pound butter or margarine
  • 2 tablespoons minced garlic
  • 2 cups yellow onion, diced into 1/4-inch pieces
  • 1 1/2 cups white flour
  • 1/2 cup turkey base
  • 1 1/2 teaspoons kosher salt
  • 1 1/4 teaspoons ground black pepper
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1 3/4 cups heavy cream
  • 1/4 cup chopped Italian parsley
  • 3/4 cup dried cranberries, diced
  1. Cook turkey in oven. Slice into bite size pieces. Reserve to add to finished soup.
  2. Heat 5 cups water to boil. Cook 4 ounces carrots and 4 ounces celery 8 minutes until soft. Strain and cool in cold water. Reserve to add to finished soup.
  3. Melt butter. Add garlic, onion, remaining carrots and remaining celery. Saute 5 minutes. Stir in flour and continue cooking 5 minutes on low-medium heat.
  4. Add remaining water and turkey base. Blend until smooth.
  5. Add salt, pepper, sage, marjoram, rosemary and thyme. Heat to 190° F or low simmer. Cook 10 minutes until thickened.
  6. Add cream, parsley, turkey meat, cranberries and cooked carrots and celery. Stir to combine. Cook on medium heat 2 minutes.

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Sweet Orange and Cranberry Muffins

Yield: Approximately two dozen muffins

  • 11 ounces white flour
  • 3 ounces wheat flour
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon table salt
  • 7 ounces white sugar
  • 1 1/4 cups buttermilk
  • 2/3 cup canola oil
  • 2 eggs
  • 1/4 cup orange juice concentrate
  • 2 tablespoons fresh orange zest
  • 1/2 cup whole cranberries in sauce

Sugar topping:

  • 1/2 cup brown sugar
  • 1 tablespoon powdered sugar
  1. Mix flours, baking powder and salt until thoroughly combined.
  2. Combine white sugar, buttermilk, canola oil, eggs, orange juice concentrate and orange zest. Beat to dissolve sugar.
  3. Mix cranberry sauce, wet mix and dry mix until thoroughly combined.
  4. To make sugar topping: Mix brown sugar and powdered sugar thoroughly to combine.
  5. Heat oven to 350° F. Spray muffin pan with quick release spray. Scoop muffins into pan.
    Top each muffin with 1 teaspoon sugar topping.
  6. Bake approximately 15 minutes.

Source: https://souplantation.com/
https://sweettomatoes.com/

Meal Ideas 30 January 2018

Comfort Food Made Quick and Easy

(Family Features) A steaming bowl of savory soup is the perfect comfort food when the wind is howling, rain is falling or the temperature is dropping. It’s a time to cozy up and enjoy the warmth of being inside while indulging in some of your favorite flavors.

The rich, hearty tastes and textures of a soup result from the seasonings, spices and melding of different ingredients while it slowly simmers to perfection. However, when there’s no time for lots of prep and cooking, there are shortcuts that don’t sacrifice taste.

For example, when time is short, a can of READ Southwestern Bean Salad gives you a head start. The robust mixture of black beans, corn, hominy and kidney beans in a slightly spicy, chili-lime accented tomato sauce is just right in recipes that boast Tex-Mex flavors like this Chicken Enchilada Soup. Just add a few pantry staples and some sauteed chicken for a warming pot of soup in about half an hour.

For more quick and easy recipes for the season, visit readsalads.com.
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Chicken Enchilada Soup

Recipe courtesy of Dinner, Dishes and Desserts on behalf of READ Salads
Servings: 6

  • 2          teaspoons olive oil
  • 1          pound chicken breast cut into 1/2-inch cubes
  • 1          small onion, finely chopped
  • 2          cloves garlic, minced
  • 1          can (10 ounces) enchilada sauce
  • 2          cups reduced-sodium chicken stock
  • 1          can (10 ounces) diced tomatoes with green chilis
  • 2          cans (15 ounces each) READ Southwestern Bean Salad
  • salt, to taste
  • pepper, to taste
  • crispy tortilla strips (optional)
  • shredded cheddar cheese (optional)
  • diced avocado (optional)
  1. In large saucepan or Dutch oven, heat olive oil over medium-high heat. Add chicken and onion. Cook 5-6 minutes, or until chicken is browned and onions are soft, stirring occasionally. Add garlic; cook 1 minute, until fragrant.
  2. Stir in enchilada sauce, chicken stock, tomatoes and bean salad. Bring to boil. Reduce heat and simmer 10 minutes. Season with salt and pepper, to taste. Serve with tortilla strips, cheese and avocado, if desired.

Source: Seneca Foods

Breakfast & Brunch 25 October 2017

Make the Most of Your Morning with Seasonal Flavors

Entertain guests with a wholesome morning meal

(Family Features) Bring the harvest straight to the table with farm-fresh ingredients fit for entertaining family and friends. Whether sharing stories passed from generation to generation, celebrating traditions – old and new – or simply treasuring time with loved ones, you can enjoy fragrant autumn flavors with a delicious and nutritious morning meal.

With savory elements coming from butternut squash, freshly ground nutmeg and hints of sage, this homemade frittata embraces seasonal favorites rich in nutrients. Guests of all ages can enjoy a meal made with an abundance of wholesome, farm-to-table ingredients – including milk – which provide essential vitamins and minerals to fuel everyone at the table.

Whether starting off a quiet weekend morning with brunch or prepping for a busy day with a make-ahead breakfast the night before, this recipe offers a creative, tasty way to kick-off the day. Plus, when paired with an 8-ounce glass of milk, everyone can get essential nutrients, like calcium and protein, to help them be their best.

To find more family-friendly recipes and information about milk’s nutrients, visit milklife.com.
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Butternut Squash Sage Frittata

Servings: 6

Crispy Sage Leaves:

  • 3          tablespoons extra-virgin olive oil
  • 6-8       small fresh sage leaves
  • pinch kosher salt

Frittata:

  • 2          teaspoons extra-virgin olive oil
  • 1 1/2    cups (about 8 ounces) butternut squash, diced
  • 1          clove garlic, minced
  • 2          large sage leaves, chopped
  • 6          large eggs
  • 1/2       cup fat free milk  
  • 1/4       teaspoon freshly ground black pepper
  • 1/4       teaspoon kosher salt
  • 1/8       teaspoon freshly ground nutmeg
  1. To prepare crispy sage leaves: In small skillet, heat olive oil until shimmering. Fry sage leaves in oil until crispy, about 5 seconds. Remove sage leaves from oil and drain on paper towel. Sprinkle with salt while hot.
  2. To prepare frittata: Heat oven to 425° F. In 10-inch cast-iron skillet, heat oil over medium-high heat. Add butternut squash; stir to coat in oil. Spread butternut squash in single layer and cook 2-3 minutes before stirring. Repeat until squash becomes tender and begins to caramelize, about 10 minutes total.
  3. Add garlic and chopped sage; stir until fragrant, about 60 seconds.
  4. In large bowl, whisk together eggs, milk, pepper, salt and nutmeg. Pour mixture into skillet and stir gently, about 15 seconds, to distribute squash evenly around pan. Transfer skillet to oven and cook 10 minutes, or until egg is puffed and set. Remove from oven and let cool about 3-5 minutes before cutting and serving with crispy sage leaves.
  5. Pair each serving with 8-ounce glass of milk

Notes: To prepare butternut squash: Separate round end from long portion of squash; save round end for a separate recipe. With vegetable peeler, peel long portion. With sharp check’s knife, thinly slice squash. Cut slices into long matchsticks then chop into cubes. Pre-cut, store-bought butternut squash can be used in place of cutting entire squash.

Nutritional information per serving: 200 calories; 7 g fat; 2 g saturated fat; 195 mg cholesterol; 15 g protein; 18 g carbohydrates; 1 g fiber; 290 mg sodium; 375 mg calcium (40% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.

Source: MilkPEP

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