(Family Features) Social media frequently touts weight loss trends and solutions. However, there’s another aspect to healthy eating that’s underappreciated but critical for overall wellness – gut health.

The body contains approximately 40 trillion bacteria, most of which are found in your gut, according to “Molecular Science.” The right balance of these bacteria is the key to good gut health.

Keeping your digestive system on track plays an important role in overall well-being, including immune health and mental health, according to “Clinical Practice.” When there is a gut bacteria imbalance, many people experience discomfort or digestive issues.

To help improve and maintain gut health – and your overall wellness – consider these tips from Mia Syn, MS, RDN, and Chobani:
 

1. Get a dose of probiotics. Probiotics are live microorganisms that provide health benefits when consumed. They aid digestion and help maintain a healthy balance between good and bad bacteria.
    
2. Focus on fiber. Fiber helps keep digestion running smoothly. One type of fiber, prebiotics, may be especially beneficial because they help nourish and support the growth of good gut bacteria to create a balanced and healthy microbiome.
    
3. Power up with protein. While protein is not directly involved in nourishing gut bacteria, it provides essential amino acids and other nutrients that contribute to a healthy gut and overall digestive function. Protein is essential for the repair and maintenance of the gut lining, digestive enzyme production, efficient gut motility and more.
    

Options like Chobani Zero Sugar Drinks (not a low-calorie food) provide 10 grams of protein per 7-ounce serving, plus billions of probiotics. Available in four flavors – Mixed Berry, Peaches & Cream, Strawberry Cheesecake and Milk & Cookies – the drinks are perfect while on-the-go or can be used as an ingredient in recipes like this Protein-Powered Chia Pudding 4 Ways. Sweetened with only natural sugar alternatives, free of lactose and preservatives, these drinks contain 0 grams total sugar, are 50 calories and are made using only natural, non-GMO ingredients.

Find more recipes and solutions to support gut health at Chobani.com.

Protein-Powered Chia Pudding 4 Ways

Prep time: 15 minutes
Servings: 1 per flavor

Mixed Berry Blast:

• 1 Chobani Zero Sugar Mixed Berry Drink
• 3 tablespoons chia seeds
• 2 teaspoons pure maple syrup
• 1/4 teaspoon pure vanilla extract
• 1 cup mixed berries (blueberries, raspberries, blackberries or chopped strawberries)

Peaches and Cream Dream:

• 1 Chobani Zero Sugar Peaches & Cream Drink
• 3 tablespoons chia seeds
• 2 teaspoons manuka honey
• 1/4 teaspoon pure vanilla extract
• 1 peach, chopped
• 1 tablespoon sliced almonds

Strawberry Cheesecake Delight:

• 1 Chobani Zero Sugar Strawberry Cheesecake Drink
• 3 tablespoons chia seeds
• 2 teaspoons pure maple syrup
• 1/4 teaspoon pure vanilla extract
• 1 cup chopped strawberries
• 2 tablespoons low-sugar granola

Milk and Cookies Madness:

• 1 Chobani Zero Sugar Milk & Cookies Drink
• 3 tablespoons chia seeds
• 2 teaspoons pure maple syrup
• 1 tablespoon unsweetened cocoa powder
• 1/4 teaspoon pure vanilla extract
• 2 teaspoons cacao nibs
• 2 teaspoons chopped hazelnuts

1. To make Mixed Berry Blast: In small bowl, use fork to whisk mixed berry drink, chia seeds, maple syrup and vanilla extract. Let mixture sit 10 minutes to thicken then stir to distribute seeds. Stir in 1/2 cup berries and transfer to serving glass. Top with remaining berries.
2. To make Peaches and Cream Dream: In small bowl, use fork to whisk peaches and cream drink, chia seeds, honey and vanilla extract. Let mixture sit 10 minutes to thicken then stir to distribute seeds. Stir in half the peaches and transfer to serving glass. Top with remaining peaches and sliced almonds.
3. To make Strawberry Cheesecake Delight: In small bowl, use fork to whisk strawberry cheesecake drink, chia seeds, maple syrup and vanilla extract. Let mixture sit on 10 minutes to thicken then stir to distribute seeds. Stir in 1/2 cup strawberries and transfer to serving glass. Top with remaining strawberries and granola.
4. To make Milk and Cookies Madness: In small bowl, use fork to whisk milk and cookies drink, chia seeds, maple syrup, cocoa powder and vanilla extract. Let mixture sit 10 minutes to thicken then stir to distribute seeds. Transfer to serving glass and top with cacao nibs and chopped hazelnuts.

Source: Chobani

(Family Features) Perfect for a picnic, celebrating a birthday or just enjoying time with family and friends, the classic combination of strawberries and cream serves as both a sweet treat and a crowd favorite.

This version adds another tasty treat – popcorn – so you can triple down on deliciousness. With just three ingredients, it’s easy to make and ideal for sharing. Simply drizzle popcorn with melted white chocolate chips and top with pulsed freeze-dried strawberries for a kid- and adult-friendly flavor trio.

An added benefit: Popcorn is a whole grain that’s 100% unprocessed with no additives, hidden ingredients or GMOs while providing nutrients like zinc, magnesium, B vitamins and fiber. At just 30 calories per cup of air-popped popcorn, it’s an energy-providing snack full of complex carbohydrates.

Visit Popcorn.org to find more sweet snacking solutions.

Watch video to see how to make this recipe!

Strawberries and Cream Popcorn

Servings: 4-6

• 1/4       cup freeze-dried strawberries
• 6          cups popped popcorn
• 1          cup white chocolate chips, melted

1. In small food processor or spice grinder, pulse freeze-dried strawberries until finely ground.
2. Place popcorn in large bowl. Drizzle melted chocolate over top; toss until well coated. Sprinkle evenly with ground freeze-dried strawberries; toss until well coated.
3. Scrape onto large parchment paper-lined baking sheet, spreading into even layer.
4. Let stand at room temperature 30-60 minutes, or until chocolate is set and hardened. To serve, break into pieces.

Tips: To melt chocolate: In heatproof bowl over saucepan of barely simmering water, stir chocolate chips 3-5 minutes, or until smooth.

To melt chocolate in microwave: In microwave-safe bowl or measuring cup, microwave chocolate on medium heat 1-2 minutes, stirring every 30 seconds, or until smooth and melted.

Source: Popcorn Board

(Family Features) Celebrate the season and create long-lasting memories this year by serving tasteful main courses centered around tender cuts of beef.

With hand-cut choices like a Bone-in Frenched Prime Rib Roast, Butcher’s Cut Filet Mignons, a Beef Brisket Flat and Premium Ground Beef from Omaha Steaks, you can create elegant holiday centerpieces such as Steak Au Poivre or a unique generational recipe, the Simon Family Brisket. Each cut of beef is hand-carved by expert butchers, flash-frozen to capture freshness and flavor at its peak and delivered directly to your door.

For a truly mouthwatering meal, make Fred Simon’s Rib Roast Dubarry the focal point of the family table. As a favorite of Madame Dubarry, a prominent courtesan in French King Louis XVI’s court, this version adapted by Fred Simon, fourth-generation family owner of Omaha Steaks, involves a marinade that gives the roast a smooth, rich, velvety flavor worthy of a royal dinner.

Find more inspiration to create a memorable holiday meal at OmahaSteaks.com.

Steak Au Poivre

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 2

• 2          Omaha Steaks Butcher’s Cut Filet Mignons (5-6 ounces each), thawed
• 2          teaspoons kosher salt
• 2          tablespoons coarsely ground black pepper
• 1          tablespoon vegetable oil
• 2          tablespoons butter, divided
• 1/3       cup brandy or cognac
• 1          cup cream
• 1          tablespoon Dijon mustard

1. Season steak with salt and pepper. Press seasoning into meat to create even coating.
2. In large skillet over medium-high heat, heat vegetable oil and 1 tablespoon butter until just smoking. Add steak and sear 4 minutes on each side for medium-rare. Once cooked to desired doneness, transfer steak to cutting board and tent with foil to rest.
3. Reduce heat to medium and add brandy to skillet. Allow to cook down about 1 minute while stirring to scrape off any browned bits from bottom of pan. Once brandy reduces by half, add cream, Dijon mustard and remaining butter; continue cooking until mixture begins to reduce and thicken, 5-7 minutes.
4. Slice steaks against grain and top with sauce.

Fred Simon’s Rib Roast Dubarry

Prep time: 5 minutes, plus 5-12 hours marinating time
Cook time: 2 hours, 15 minutes-2 hours, 45 minutes, plus 15 minutes for sauce
Servings: 4-6

• 3          cups red wine, divided
• 1/4       cup olive oil
• 3          cloves garlic, minced
• 2          tablespoons coarse ground mustard
• 1          bay leaf
• 1          Omaha Steaks Bone-In Frenched Prime Rib Roast (4 pounds), thawed
• 1          tablespoon kosher salt, plus additional, to taste, divided
• 1          tablespoon coarse ground pepper, plus additional, to taste, divided
• 2          tablespoons canola oil
• 1          onion, quartered
• 4          carrots, quartered
• 4          celery stalks, quartered
• 1          head garlic, halved horizontally
• 4          sprigs fresh thyme
• 2          sprigs fresh rosemary
• 2          cups beef stock, divided
• 3          tablespoons unsalted butter

1. In 2-gallon resealable bag, mix 2 cups wine, olive oil, garlic, mustard and bay leaf. Add roast, seal and place in refrigerator to marinate at least 5 hours or overnight, turning occasionally.
2. Remove roast from marinade and pat dry. Season generously with salt and pepper.
3. Preheat oven to 250 F.
4. Preheat large skillet over high heat. Add canola oil. Place roast in skillet and sear until well browned on all sides. Set skillet aside, leaving juices and browned bits for making sauce.
5. In roasting pan lined with foil, add onion, carrots, celery, garlic, thyme and rosemary. Place roast on top of aromatics bone-side down. Add 1 cup beef stock.
6. Place in oven on center baking rack. Roast 2 hours, 15 minutes-2 hours, 30 minutes for rare or 2 hours, 30 minutes-2 hours, 45 minutes for medium-rare. Remove from oven. Place roast on cutting board. Tent with foil.
7. Place any accumulated juices from roast in measuring cup. Add remaining beef stock to make 1 cup total. Pour into skillet over medium-high heat. Add remaining wine and bring to boil, stirring occasionally, until reduced by half. Remove from heat and whisk in butter. Season with salt and pepper, to taste.
8. Carve roast and serve with sauce.

Simon Family Brisket

Prep time: 10 minutes
Cook time: 4 hours, plus 20 minutes resting time
Servings: 4

• 1          Omaha Steaks Beef Brisket Flat (2 pounds), thawed
• 1          package (1.1 ounces) dry onion soup mix
• 1          can (14 ounces) whole cranberries
• 1          cup chili sauce
• 1          cup ginger ale

1. Preheat oven to 250 F. Place brisket in large ovenproof baking dish.
2. In bowl, mix onion soup mix, cranberries and chili sauce. Spoon over top of brisket. Pour ginger ale around edges of brisket.
3. Cover with foil and bake 4 hours.
4. Remove from oven and let rest 20 minutes. Remove brisket from baking dish and place on cutting board. Slice brisket against grain and place in serving dish. Top with sauce and serve.

Source: Omaha Steaks

(Family Features) According to the “Journal of Nutrition Education and Behavior,” studies have proven that eating meals together as a family can improve communication and relationships, which is especially important during times of uncertainty and life’s more difficult moments. Great-tasting foods like pork and pulses can be combined to bring families together with quality nutrition, which helps bodies survive and thrive.

Pulses are the nutritionally dense, edible seeds of legumes including dry peas, beans, lentils and chickpeas. Together with pork, this pairing provides critical nutrients to support weight management and immune function, along with plenty of protein – providing all nine essential amino acids – fiber, B vitamins, zinc, iron, potassium, selenium and folate.

As part of the Powerful Pairings initiative, launched by the National Pork Board and USA Pulses in an effort to promote pairing whole foods to bring taste, balance and nutrition to the center of the plate, these recipes for Green Chili Jack Smash Burgers, Cuban Black Beans and Pork Chops with Smashed Yellow Peas and Black-Eyed Pea Gravy encourage a nutritious way to enjoy fresh taste.

Find more information, resources and recipes at powerfulpairings.com.

Green Chili Jack Smash Burgers

Recipe courtesy of the National Pork Board and USA Pulses
Servings: 4

Burger Patties:

• 1          pound ground pork
• 4          tablespoons red onion, scrubbed with vegetable brush under running water and finely minced
• 1          teaspoon garlic, minced
• 1          teaspoon chipotle chili powder
• 2          teaspoons ancho chili powder
• 1          cup cooked black-eyed peas, drained
• 1          teaspoon salt, plus additional, to taste
• 4          slices Jack cheese

Caramelized Onions:

• 2          tablespoons butter
• 1          large onion, scrubbed with vegetable brush under running water and sliced thin
• 1/2       cup water
• 1/2       teaspoon salt

Charred Green Chili Mayo:

• 1          can (3 ounces) diced green chilies
• 2/3       cup mayonnaise
• 1          clove garlic, crushed
• 1          tablespoon lime juice
• 2          green onions, gently rubbed under cold running water and finely sliced
• 1/4       cup cilantro, gently rubbed under cold running water and chopped

• 4          hamburger buns
• 1          avocado, peeled and sliced
• 1/2       head lettuce, gently rubbed under cold running water

1. In large bowl, mix ground pork, onion, garlic and chili powders. Add black-eyed peas and salt; mix well. Form into four loosely packed balls and refrigerate at least 30 minutes.
2. To make Caramelized Onions: In large skillet over medium-high heat, warm butter. Add onions, water and salt; cook, stirring, until onions soften and turn golden brown, about 5 minutes. Remove from heat and set aside.
3. To make Charred Green Chili Mayo: Place green chilies in hot cast iron skillet over medium-high heat. Cook, turning, until chilies begin to soften and turn black. Remove from heat and place in small bowl. Add mayonnaise, garlic and lime juice; whisk to blend. Add green onions and cilantro; stir well and refrigerate.
4. To make burgers: Warm cast iron or nonstick griddle pan over medium-high heat. Place pork balls on hot skillet; flatten with heavy metal spatula. Season with salt, to taste. Cook approximately 3 minutes; flip and cook 2-3 minutes until internal temperature reaches 145 F.
5. Lightly toast buns. Place each burger on toasted bun with slice of cheese, Caramelized Onions, Charred Green Chili Mayo, avocado and lettuce.

Pork Chops with Smashed Yellow Peas and Black-Eyed Pea Gravy

Recipe courtesy of the National Pork Board and USA Pulses
Servings: 4

• 2          cups yellow split peas, cooked and drained
• 1/4       cup, plus 2 tablespoons, softened butter, divided
• 1/4       cup cream
• 1/4       teaspoon salt, plus additional, to taste
• 4          pork chops
• pepper, to taste
• 2          tablespoons olive oil
• 1          onion, gently rubbed under cold running water and diced
• 1          can black-eyed peas with juice
• 1/8       cup flour
• 1          cup milk

1. In medium bowl, use fork or potato masher to mash peas. Stir in 1/4 cup butter, cream and 1/4 teaspoon salt.
2. Season pork chops with additional salt and pepper, to taste.
3. In large skillet, warm oil over medium heat. Add pork chops to pan and cook approximately 4 minutes per side, or until they reach internal temperature of 145 F. Remove pork chops from pan; keep warm.
4. In same pan, add remaining butter, onion and black-eyed peas. Cook 2-3 minutes until warm throughout, scraping pan. Add flour and season with salt and pepper, to taste. While stirring, slowly add milk.
5. Serve mashed peas topped with pork chops and black-eyed pea gravy.

Cuban Black Beans

Recipe courtesy of Carolina Molea on behalf of the National Pork Board and USA Pulses
Serving: 6

• 1          quart water
• 1          green bell pepper, scrubbed with vegetable brush under running water and diced, divided
• 4          cloves garlic, peeled, divided
• 1          cup dried black beans, rinsed and soaked overnight
• 1          bay leaf
• 2          tablespoons olive oil
• 2          slices bacon, diced
• 1/2       Spanish onion, scrubbed with vegetable brush under running water and diced
• 1/2       teaspoon dried oregano
• 1/4       teaspoon ground cumin
• 1/2       teaspoon black pepper
• 2          tablespoons apple cider vinegar
• 1          tablespoon light brown sugar

1. Fill large pot with water. Add 1/2 diced green pepper, two garlic cloves, beans and bay leaf. Bring to boil over high heat. Reduce heat, cover and simmer until beans are tender, about 1 hour.
2. In skillet over medium-high heat, warm olive oil. Add bacon; cook, turning, until bacon starts to brown, about 2 minutes. Add remaining green pepper and onion; cook, stirring, until slightly softened, about 3 minutes.
3. Chop remaining garlic cloves. Add to skillet with oregano, cumin and black pepper. Stir 1 minute. Pour in vinegar, scraping browned bits from bottom of pan with wooden spoon.
4. When beans are cooked, discard bay leaf. Transfer 1 cup beans to blender; blend to make paste. Return blended beans to large pot. Add bacon mixture and sugar. Stir well; bring to boil over medium heat. Lower heat, simmer and cook, uncovered, 20 minutes, skimming foam from top.

Source: National Family Meals Month

(Family Features) Spending moments together with loved ones carries obvious benefits like time to catch up and opportunities to bond, but sharing meals actually provides definitive value for families. With restricted social interactions and confinement at home due to COVID-19, many families are facing meal challenges that have shifted from juggling busy schedules to seeking new ways to mix up the traditional menu or using digital solutions to reconnect at a virtual table.

A study published in the "Journal of Nutrition Education and Behavior" funded by the FMI Foundation shows that more frequent family meals are associated with better dietary and family functioning outcomes. The results build on years of previous research studies to punctuate the creation of the Family Meals Movement, which encourages Americans to pledge to share one more family breakfast, lunch or dinner at home per week.

Consider these notable findings from the study:

• Family meals improve fruit and vegetable consumption. Studies show a positive relationship between family meal frequency and fruit and vegetable intake when examined separately, but also when fruit and vegetable intake are combined.
   
• Family meals improve family dynamics. Nearly all the studies included in the systematic review and meta-analysis demonstrated a positive relationship between family meal frequency and measures of family functioning. Family functioning is defined as family connectedness, communication, expressiveness and problem-solving.

"There are thousands of individual studies that examine the impact of family meals on nutrition and family behavior, but this meta-analysis looks at the relationship between family meal frequency and family functioning outcomes," said David Fikes, executive director of the FMI Foundation. "We can confirm that family meals are a valuable contributor of improved nutrition and family dynamics."

Find tips, recipes and ways to increase your family meal frequency despite COVID-19 circumstances at familymealsmovement.org.

German Fruit Tart

Recipe courtesy of Deanna Segrave-Daly on behalf of the FMI Foundation

• 1 cup all-purpose flour
• 1/4 cup whole-wheat pastry flour
• 1/2 cup sugar
• 1 egg
• 1 tablespoon half-and-half or cream
• 1/8 teaspoon almond extract or 1/4 teaspoon vanilla extract
• 6 tablespoons unsalted butter, thinly sliced
• cornstarch
• sliced strawberries
• sliced kiwi
• sliced banana
• blueberries
• 2 teaspoons turbinado or powdered sugar (optional)

1. Preheat oven to 350 F.
2. To make crust, beat together flours, sugar, egg, half-and-half and almond extract. Add butter slices and mix together until sticky ball of dough forms. Refrigerate 30-60 minutes.
3. On heavily floured surface, knead dough a few times and roll out to fit greased 10-inch tart pan.
4. Carefully spread dough into tart pan and bake 15-20 minutes, or until tart starts to turn golden brown. Remove from oven and cool.
5. Dust crust with cornstarch to help fruit stick to crust. Arrange strawberries, kiwi, banana and blueberries on top of crust; sprinkle with sugar, if desired.

Hawaiian Chicken Pizza

Recipe courtesy of Toby Amidor on behalf of the FMI Foundation
Prep time: 10 minutes
Cook time: 20 minutes

• Nonstick cooking spray
• 1 1/2 cups shredded rotisserie chicken
• 3/4 cup barbecue sauce
• 1ready-made pizza crust or whole wheat pizza crust (10 ounces)
• 1 cup canned or jarred tomato sauce
• 2 cups shredded mozzarella cheese or part-skim mozzarella cheese
• 1 cup finely chopped fresh pineapple or canned pineapple tidbits packed in 100% juice

1. Preheat oven to 375 F. Coat pizza pan or baking sheet with nonstick cooking spray.
2. In medium bowl, combine rotisserie chicken and barbecue sauce.
3. Place pizza crust on pan and evenly spread tomato sauce over crust. Sprinkle evenly with cheese. Top evenly with rotisserie chicken mixture and pineapple.
4. Bake until crust is crisp and browned around edges, about 10 minutes. Let pizza cool 10 minutes before cutting into eight slices.

Peanut Butter Banana Protein Baked Oatmeal

Recipe courtesy of Lauren Harris-Pincus on behalf of the FMI Foundation
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6

• 2 cups old-fashioned oats
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 packets stevia (sugar substitute) or preferred sweetener
• 1/2 cup powdered peanut butter
• 1 scoop (1/4 cup) vanilla plant-based protein powder
• 1 cup unsweetened vanilla almond milk
• 1/2 cup nonfat plain Greek yogurt
• 3 tablespoons liquid egg whites
• 1 ripe banana (4 ounces), mashed
• 1 teaspoon vanilla extract
• 1 ripe banana (4 ounces), sliced into 24 slices

1. Preheat oven to 350 F.
2. In large bowl, combine oats, baking powder, cinnamon, salt, stevia, powdered peanut butter and vanilla protein powder.
3. In separate bowl, combine almond milk, yogurt, egg whites, mashed banana and vanilla extract.
4. Add oat mixture to wet ingredients and gently stir until fully combined.
5. Line 9-inch brownie pan with parchment paper. Pour mixture into pan and spread evenly.
6. Top with banana slices in four rows of six slices each.
7. Bake 27-35 minutes, or until golden brown and set.
8. Let cool and cut into six rectangles. Wrap and refrigerate extras until ready to eat.

Source:  FMI Foundation

(Family Features) Make your perfect holiday story complete by serving one of the best holiday dinners you’ve ever enjoyed. A prime rib roast paired with savory toppings is guaranteed to earn rave reviews from the whole family. Add easy gourmet sides and a holiday dessert to create a memorable meal that may well become a new holiday tradition. Best of all, it’s even easier than you may expect.

Upscale side dishes can make the meal complete. If you’re short on time or want to eliminate some of the fuss, you can take almost all the work out of a holiday dinner by using prepared side dishes from Omaha Steaks. Options like Brussels Sprouts with Bacon and Shallots, Roasted Root Vegetables or Roasted Garlic Mashed Potatoes can lend a special touch to your holiday feast.

No festive feast is complete without dessert, and individual-sized Sticky Toffee Pudding Cakes are a perfect solution. They’re made with real, premium ingredients, so all you need to do is pop them in the microwave straight from the freezer.

Reverse-Seared Roasting

The reverse searing method can lead to a well-browned holiday roast with an evenly cooked interior that’s tender and flavorful.

1. A day before cooking, dry brine or season roast and leave it uncovered in the refrigerator to develop crust and flavor. This dries the outside of the roast and forms a layer that allows even browning while locking in moisture.

2. Place roast in the oven at a low temperature to cook evenly from edge to edge. Take it out at an interior temperature of 5-10 degrees below desired finished temperature; it will cook a little more while resting and during searing.

3. Remove from oven and sear roast in a broiler, grill or hot pan to create the crust.

Find more recipes for a holiday dinner to remember at OmahaSteaks.com.

Horseradish Cream

Active time: 30 minutes
Total time: 30 minutes

• 1/2       cup mayonnaise
• 3          tablespoons prepared horseradish
• 1          tablespoon white vinegar, plus 1 teaspoon
• 1          teaspoon kosher salt   
• 1/8       teaspoon cayenne pepper
• 1/8       teaspoon black pepper
• 1/2       cup heavy whipping cream

1. In medium mixing bowl, whisk together mayonnaise, horseradish, vinegar, salt, cayenne and black pepper. Whip cream to soft peaks using stand mixer. Gently fold into mayonnaise mixture. Chill until ready to serve.

Reverse-Seared Prime Rib Roast

Active time: 30 minutes
Total time: 4 days

• 4          pound Omaha Steaks Bone-In Frenched Prime Rib Roast
• any variety Omaha Steaks Rub

1. Thaw roast completely in refrigerator before cooking; allow 48-72 hours. Season roast with rub 12-18 hours before cooking and leave uncovered in refrigerator overnight.
2. When ready to cook, heat oven to 225° F. Place roast on elevated rack in roasting pan. Roast 3 hours and 15 minutes, or to internal temperature of 120-125° F. Let roast rest 30-45 minutes.
3. Broil on high 2 inches from broiler, 4 minutes on one side, 2 minutes on other side, or until brown crust uniformly covers roast.

Tip: For easier carving, trim roast from bones prior to cooking. Stand rib roast on end so ribs are pointed up. Using sharp knife, cut along bone, being careful not to cut into roast. Tie roast up with butcher’s twine to hold it together while cooking.

Reverse-Seared Chateaubriand

Active time: 30 minutes
Total time: 4 days

• 2          pound Omaha Steaks Chateaubriand Roast
• any variety Omaha Steaks Rub

1. Thaw roast completely in refrigerator before cooking; allow 48-72 hours. Season roast with rub 12-18 hours before cooking and leave uncovered in refrigerator overnight.
2. When ready to cook, heat oven to 225° F. Place roast on elevated rack in roasting pan. Roast 2 hours, or to internal temperature of 120-125° F. Let roast rest 30-45 minutes.
3. Broil on high 2 inches from broiler, 4 minutes on one side, 2 minutes on other side, or until brown crust uniformly covers roast.

Figgie Onion Jam

Active time: 30 minutes
Total time: 1 hour

• 2          tablespoons unsalted butter
• 1          medium red onion, peeled and diced into 1/4-inch pieces
• 1          cup dried black Mission figs, stems removed
• 1          cup water, divided
• 1/2       cup balsamic vinegar, divided
• 1/2       cup sugar
• 3/4       teaspoon salt
• 1/4       teaspoon black pepper
• 1/4       teaspoon vanilla extract

1. In 4-cup sauce pot, melt butter over low heat. Add onions. Cover and cook on low 15 minutes until onions have softened. Add figs, 1/4 cup water, 1/4 cup vinegar, sugar and salt. Cover and cook on low another 15 minutes until figs have softened.
2. Remove pot from heat and add black pepper and vanilla extract. Pour into blender or use immersion blender to process until smooth. Add remaining water and vinegar to blender for smoother jam or leave as-is for a more chunky texture.

Source: Omaha Steaks

(Family Features) If you’ll be hosting friends and family to honor Easter this year, make your gathering as simple as it is scrumptious with a decadent brunch menu.

If you’re daunted by the diversity of dishes a brunch menu demands, remember that quality ingredients – not complex preparation – is what makes dishes truly stand out. Fresh produce and superior products instantly elevate a recipe from good to great.

These brunch staples all start as basics, but get a boost with the right combination of quality ingredients:

Made-to-order omelets are always a hit because they guarantee you’re serving up exactly what your guests enjoy. Use a few winning ingredients to create an easy and quick omelet base, then offer an array of toppings, including unexpected flavors such as Jarlsberg Brand Cheese. Best known for its classic wedge, this nutty, mild cheese is also available in slices – perfect for the ooey-gooey factor everyone loves in an omelet.

A classic French quiche combines fresh and flavorful ingredients, is easy to make and tastes delicious hot or cold. The quiche is simple enough to make that you can prepare several varieties, giving guests plenty of options and handily filling a buffet spread. Simply prepare your crust and filling base then mix in fresh, crisp veggies that are steamed or lightly browned. Or create a savory, meaty quiche with your favorite sausage or bacon. Add some cheese before filling the crust and sprinkle some more cheese on top before baking.

Finger foods bursting with flavor simply make brunch better. This recipe uses ready-rolled puff pastry sheets, rosemary and the distinctive taste of Jarlsberg Brand Cheese for a mouthwatering dish that can be featured at a tasting station or as part of a larger meal.

Find more recipes for your Easter brunch at jarlsberg.com.

Make Brunch a Breeze
Skip the stress this Easter with these tips to make preparing your holiday brunch simply delicious.

1. Choose several make-ahead dishes that you can prepare well in advance, such as quiche or a breakfast bake.
2. Skip time-intensive pancakes and instead serve up a French toast casserole.
3. Prepare recipes using the highest-quality, freshest ingredients for the best results.
4. Give your meal a boost with unexpected but impactful touches, such as specialty butters, homemade jams and delicious cheeses.
5. Create beautiful and tasty accents for your buffet in minutes with pretty bowls or platters filled with colorful, seasonal fruit.

Easy Brunch Omelet

Makes: 4 portions

Toppings:

• mushrooms
• chorizo, bacon or ham
• cherry tomatoes
• spring onions
• herbs

Omelet:

• 8 eggs
• 8 tablespoons water or milk
• salt, to taste
• pepper, to taste
• 2 tablespoons butter
• 8 slices Jarlsberg Cheese
• 8 slices ham

1. Prepare toppings. Fry mushrooms and chorizo, bacon or ham; cut cherry tomatoes and spring onions.
2. To make omelet, crack eggs in bowl and add water, salt and pepper. Whisk eggs until they turn a pale yellow color, about 25-35 whisks.
3. Heat frying pan on medium heat and melt butter. When butter is bubbly, add about one quarter of the egg batter. This will make one of four omelets. When batter starts setting, move hardened parts toward the middle, enabling the rest to get direct heat as well. Use a gentle hand to avoid scrambled eggs. When batter starts to look cooked, add cheese and meat and flip omelet over. The omelet should be slightly golden on fried side and a little runny and soft in the middle.
4. Finally, put omelet on plate and add garnish before serving.

Puff Pastry Swirls

Makes: 4 portions

• 4 ready-rolled puff pastry sheets
• 1 cup grated Jarlsberg Cheese
• 2 sprigs fresh rosemary, chopped
• pepper

1. Heat oven to 400° F.
2. On lightly floured work surface, roll out pastry sheets into 8-by-4-inch rectangles. Mix grated cheese, rosemary and pepper. Spread mixture over puff pastry. Roll up each pastry rectangle from short end. Press edges firmly together to seal roll.
3. Slice each roll into 2-inch thick slices. Place face down on baking sheet and bake for 15-20 minutes.

Tip: To make swirls rise more, don’t roll out pastry with rolling pin.

Cheesy Bacon Quiche

Makes: 4 portions

Crust:

• 1 cup butter
• 1 cup flour
• 2 tablespoons water
• salt

Filling:

• 1 cup bacon, cut into 1/2-inch cubes
• 1 leek
• 4 eggs
• 1/2 cup Jarlsberg Cheese, plus additional for topping, grated
• 3 tablespoons parsley
• 4 tablespoons cream

1. Heat oven to 400° F.
2. In large bowl, mix butter, flour, water and salt together. Knead thoroughly to make firm dough. Pack dough in plastic wrap and let rest in refrigerator for 20 minutes. Press dough into full surface of pie plate and cover with aluminum foil. Prebake in oven 10 minutes, then remove aluminum foil and bake another 10 minutes.
3. Meanwhile, in frying pan on medium heat, saute bacon. Add leek at end of cooking time.
4. In bowl, whisk eggs and cream together and add grated cheese, parsley, bacon and leek. Pour filling into crust and top with grated cheese. Bake for 15 minutes, or until edge is golden brown and center is set.

Tip: To save time, use premade pie crust and bake according to package directions.

Source: Jarlsberg Cheese

Ingredients

• 4 ounces bacon, coarsely chopped
• 2 tablespoons butter
• 2 small leeks, trimmed and chopped
• 1 large onion, diced (about 1 cup)
• 1 large carrot, diced (about 1/2 cup)
• 1 clove garlic, minced
• 1/4 cup all-purpose flour
• 6 cups Wolfgang Puck Organic Free Range Chicken Broth
• 3 large Russet potatoes, cut into cubes (about 4 cups)
• 1/2 cup heavy cream
• 2 cups grated sharp cheddar cheese (about 8 ounces)
• Freshly ground black pepper
• Chopped fresh chives

Preparation

1. Cook bacon in a 4-quart saucepan over medium-high heat until crisp. Remove bacon from saucepan. Pour off all but 1 tablespoon drippings. Add butter to saucepan and cook and stir until melted.
2. Add leeks, onion, carrot and garlic to saucepan and cook until tender, stirring occasionally. Add flour and cook and stir for 2 minutes. Gradually stir in broth.
3. Add potatoes and heat to a boil. Reduce heat to low. Cook for 15 minutes or until potatoes are tender and the broth mixture is thickened.
4. Stir cream and cheese in saucepan and cook until cheese is melted. Season with black pepper. Crumble bacon. Sprinkle soup with bacon and chives before serving.

Preparation Time

35 minutes

Cook Time

40 minutes

Serves

Makes 6 servings

Source Wolfgang Puck Soup, Stock, Broth