recipes

Healthy 09 September 2021

Go for Grapes as a Smart Choice for Health and Wellness

(Family Features) The importance of health and wellness is top of mind for many people. There are many contributing factors to wellness such as diet, physical activity, social engagement and genetics. All are important, but a first step to wellness is choosing healthy foods to fuel the body every day, ideally foods that support health in multiple ways.

Consider grapes from California: they are convenient, healthy, hydrating and provide energy to help support healthy and active lifestyles. Eating grapes is also linked to beneficial impacts on the health of specific body parts and systems, including the heart, brain, skin and colon.

Most of grapes’ health benefits are attributed to the presence of natural plant compounds known as polyphenols, which help promote antioxidant activity and influence biological processes that support overall health. Grapes of all colors – red, green and black – are natural sources of polyphenols.

Fresh California grapes are refreshing by the handful, but they also lend a tasty burst of flavor to a wide range of recipes you can enjoy any time of day. This Heart Smart Smoothie is a deliciously healthy way to start the day; pairing grapes with nuts and seeds in No-Bake Energy Bites delivers a hearty snack to enjoy midday, after school or following a workout; and Quinoa, Cauliflower and Grape Salad is perfect at any mealtime for a powerful combo of both taste and health.

Grapes and a Healthy Brain

Research suggests regularly eating grapes as part of a healthy diet and lifestyle may contribute to improved health outcomes, including brain health.

In a study of people with early memory decline published in “Experimental Gerontology,” subjects were either fed whole grape powder equivalent to just 2 1/4 cups of grapes per day or a placebo powder. The results showed consuming grapes preserved healthy metabolic activity in regions of the brain associated with early Alzheimer’s disease, where metabolic decline takes hold.

Subjects who didn’t consume grapes exhibited significant metabolic decline in these critical regions. Additionally, those consuming the grape-enriched diet showed beneficial changes in regional brain metabolism that correlated to improvements in attention and working memory performance.

Find more nutritious recipes at GrapesFromCalifornia.com .

No-Bake Energy Bites

Prep time: 20 minutes
Yield: 8 energy bites

  • 1/3       cup raw almonds
  • 1/3       cup walnuts
  • 1/2       cup pitted dates
  • 1 1/2    teaspoons fresh orange juice or lemon juice
  • 1          pinch sea salt
  • 8          seedless California grapes
  • 1/3       cup chia or hemp seeds
  1. In bowl of food processor, pulse almonds and walnuts 5-6 times to coarsely chop. Add dates and process until mixture is finely chopped. Add juice and process until just combined; transfer mixture to small plate.
  2. Dry grapes. Pack 1 tablespoon date mixture around each grape, completely covering to seal. Repeat with remaining grapes and date mixture.
  3. Roll balls in seeds to coat. Store in covered container in refrigerator up to three days.

Nutritional information per energy bite: 120 calories; 3 g protein; 12 g carbohydrates; 7 g fat (53% calories from fat); 0.5 g saturated fat (4% calories from saturated fat); 0 mg cholesterol; 20 mg sodium; 3 g fiber.

Heart Smart Grape and Peanut Butter Smoothie

Prep time: 5 minutes
Servings: 1

  • 1          cup red California grapes, chilled
  • 2/3       cup unsweetened almond milk, chilled
  • 1/2       cup ice cubes
  • 1/2       small banana
  • 1          tablespoon peanut butter
  • 1          tablespoon ground flax seed
  • 2          teaspoons cacao powder
  1. In blender on high speed, blend grapes, almond milk, ice, banana, peanut butter, flax seed and cacao powder until smooth.

Nutritional information per serving: 350 calories; 8 g protein; 53 g carbohydrates; 14 g fat (36% calories from fat); 2.5 g saturated fat (6% calories from saturated fat); 0 mg cholesterol; 220 mg sodium; 7 g fiber.

Quinoa, Cauliflower and Grape Salad

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 8

  • 1          cup white quinoa
  • 1          small head cauliflower, trimmed and cut into small florets
  • 1 1/4    cups red California grapes, halved
  • 3          scallions, trimmed and thinly sliced
  • 2          ripe avocados, diced 1/3 inch

Dressing:

  • 2          tablespoons white wine vinegar
  • 1          tablespoon lime juice
  • 1          tablespoon honey
  • 1/2       teaspoon ground cumin
  • 1/2       teaspoon dried oregano, crumbled
  • 1/2       teaspoon fine sea salt
  • 1/4       cup extra-virgin olive oil
  • freshly ground black pepper, to taste
  1. Cook quinoa according to package directions and drain on two layers of paper towels. Transfer to mixing bowl. Add cauliflower, grapes, scallions and avocado pieces.
  2. To make dressing: In small bowl, whisk vinegar, lime juice, honey, cumin, oregano and salt until blended. Gradually whisk in oil. Drizzle dressing over quinoa mixture and toss gently. Season with pepper, to taste.

Nutritional information per serving: 260 calories; 5 g protein; 27 g carbo hydrates; 16 g fat (55% calories from fat); 2 g saturated fat (7% calories from saturated fat); 0 mg cholesterol; 170 mg sodium; 6 g fiber.

Source: California Table Grape Commission

Meal Ideas 13 July 2021

Add Powerful Pairings to Your Plate

(Family Features) Joining loved ones at the family table is an important moment for many, both as a filling way to enjoy a meal and an emotionally satisfying way to catch up on all the day’s events. Make those moments count by combining nutritious ingredients and creating recipes that can quickly become favorites.

As part of the Powerful Pairings initiative – launched by the United Sorghum Checkoff Program, National Pork Board and USA Pulses – these recipes call for pulses, which include lentils, chickpeas dry peas, and beans; sorghum, similar to rice or quinoa filled with nutrients, texture and taste; and pork, rich in flavor, versatile and sustainable with nutritious qualities.

Combined, these three ingredients can work together in sweet and savory dishes alike, and they shine with a multitude of herbs, spices and sauces from around the world. A powerhouse nutritional trio, they include foods from the protein, vegetable and grain groups outlined in MyPlate, a template for balance, variety and moderation.

Plus, the taste and versatility of these ingredients make it easier to achieve more family meals, which promotes cohesion, communication and relationships, helping loved ones celebrate simple joys together and be more prepared for uncertainty and difficult life moments.

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

Mediterranean Grain Bowl with Pork Skewers

Recipe courtesy of the United Sorghum Checkoff Program, National Pork Board and USA Pulses
Prep time: 45 minutes, plus 2 hours marinate time
Cook time: 75 minutes
Servings: 6 (1 pork skewer, 2/3 cup sorghum, 2 tablespoons hummus)

Red Lentil Hummus:

  • 1 1/3    cups water
  • 1/3       cup dried red lentils
  • 1          tablespoon olive oil
  • 1          tablespoon tahini
  • 1          tablespoon lemon juice
  • 1/2       teaspoon minced garlic
  • 1/2       teaspoon cumin
  • 1/4       teaspoon salt
  • 1/4       teaspoon black pepper
  • 12        ounces pork loin roast, trimmed of fat
  • 4          tablespoons olive oil, divided
  • 2          teaspoons minced garlic
  • 1          teaspoon lemon zest
  • 1          teaspoon ground cumin
  • 1          teaspoon salt
  • 1/2       teaspoon black pepper
  • 1          sweet onion, chopped
  • 3          cups no-salt-added chicken stock
  • 3/4       cup whole-grain sorghum, rinsed and drained
  • 1          cup canned garbanzo beans (chickpeas), rinsed, drained and dried with paper towels
  • 1 1/2    cups halved cherry tomatoes
  • 1          cup arugula
  • 1          cup chopped cucumber
  • 2/3       cup crumbled feta cheese
  • 1/2       cup kalamata olives
  1. To make Red Lentil Hummus: In small saucepan, combine water and dried red lentils; bring to boil over medium-high heat. Reduce heat to low and simmer, covered, stirring occasionally, about 30 minutes, or until lentils split and become soft. Cool and transfer to food processor. Add olive oil, tahini, lemon juice, minced garlic, cumin, salt and black pepper; process 30-60 seconds, or until smooth, stopping to scrape down sides as needed. Transfer to airtight container and store in refrigerator up to 5 days until serving time.
  2. Cut pork loin into 1-inch cubes. Place in re-sealable plastic bag set in shallow dish. In small bowl, combine 3 tablespoons olive oil, garlic, lemon zest, cumin, salt and black pepper. Pour half olive oil mixture over meat, reserving remaining half. Seal bag; turn to coat meat. Marinate in refrigerator 2 hours, turning bag occasionally.
  3. In medium saucepan, heat remaining olive oil over medium-high heat. Add onion, cook and stir 6-8 minutes, or until tender. Add stock and bring to boil. Add sorghum. Reduce heat and simmer, covered, 45-60 minutes, or until sorghum is tender, stirring occasionally.
  4. Preheat oven to 400 F.
  5. Arrange chickpeas on foil-lined 15-by-10-by-1-inch baking pan. Drizzle with reserved olive oil mixture; toss to coat. Roast 20-30 minutes, or until chickpeas are toasted and crispy, stirring occasionally. Remove from oven and increase oven to 500 F.
  6. Drain meat, discarding marinade. Divide among six wooden or metal skewers. Arrange skewers on wire rack on baking sheet and bake 10 minutes, or until meat is slightly pink in center, turning once halfway through.
  7. To serve, divide cooked sorghum between six shallow bowls. Top with tomatoes, arugula, cucumber, feta cheese, olives, chickpeas and Red Lentil Hummus. Serve with pork skewers.

Nutritional information per serving: 505 calories; 28 g total fat (8 g saturated fat); 14 mg cholesterol; 528 mg sodium; 43 g total carbohydrates (8 g dietary fiber, 6 g sugars); 23 g protein; 1% vitamin D; 15% calcium; 19% iron; 16% potassium; 361 mg phosphorus (29%).

Sorghum Split Pea Soup

Recipe courtesy of the United Sorghum Checkoff Program, National Pork Board and USA Pulses
Prep time: 20 minutes
Cook time: 60 minutes
Servings: 6 (1 1/4 cup each)

  • 1 1/2    tablespoons olive oil
  • 1          onion, chopped
  • 3/4       cup sliced carrots
  • 3/4       cup sliced celery
  • salt, to taste
  • pepper, to taste
  • 1 1/2    teaspoons minced garlic
  • 6          cups no-salt-added chicken stock
  • 1 1/4    cups green split peas
  • 1          small ham bone
  • 2/3       cup chopped ham
  • 2/3       cup pearled sorghum
  • 4          sprigs thyme
  • 2          bay leaves
  • 1 1/2    tablespoons Worcestershire sauce
  • chopped fresh thyme (optional)
  • cracked black pepper (optional)
  1. In 4-quart stock pot or large pot, heat oil over medium heat. Add onion, carrots, celery and garlic; season with salt and pepper, to taste, and cook, stirring occasionally, 10-12 minutes, or until onion is tender. Add chicken stock, split peas, ham bone, ham, sorghum, thyme sprigs and bay leaves. Bring to boil; reduce heat and simmer, covered, 45-60 minutes, or until split peas are soft and sorghum is tender.
  2. Remove ham bone, thyme sprigs and bay leaves from soup. Remove ham from bone, chop ham and return to pot. Discard bone, thyme sprigs and bay leaves. Add Worcestershire sauce and season with salt and pepper, to taste.
  3. Garnish with chopped fresh thyme and cracked black pepper, if desired.

Nutritional information per serving: 336 calories; 8 g total fat (2 g saturated fat); 22 mg cholesterol; 573 mg sodium; 48 g total carbohydrates (12 g dietary fiber, 7 g sugars); 20 g protein; 3% vitamin D; 5% calcium; 17% iron; 19% potassium; 227 mg phosphorus (18%).

Lemon-Garlic Tenderloin with Warm Sorghum Salad

Recipe courtesy of the United Sorghum Checkoff Program, National Pork Board and USA Pulses
Prep time: 25 minutes
Cook time: 70 minutes
Servings: 6 (2 ounces pork, 3/4 cup sorghum salad)

  • 2          cups vegetable broth
  • 2          cups water
  • 1          cup whole-grain sorghum
  • 2          tablespoons olive oil
  • 1          tablespoon minced garlic
  • 1          tablespoon minced fresh parsley
  • 1 1/2    teaspoons lemon zest
  • 1/2       teaspoon salt
  • 1/2       teaspoon pepper
  • 1          pork tenderloin (16 ounces), trimmed of fat
  • 1          medium sweet potato, peeled and cut into 1/2-inch pieces
  • 1          cup kidney beans, rinsed and drained
  • 1/2       cup dried cranberries
  • 1/2       cup pecan halves
  1. Preheat oven to 425 F. In medium saucepan, combine vegetable broth and water. Bring to boil. Add sorghum. Reduce heat to simmer and cook, covered, 45-60 minutes, or until tender.
  2. In medium bowl, combine olive oil, garlic, parsley, lemon zest, salt and pepper. Drizzle half oil mixture on pork; rub in with fingers. Place pork in shallow roasting pan. Add sweet potatoes to bowl with remaining oil mixture. Toss to coat and set aside.
  3. Roast pork, uncovered, 10 minutes. Arrange sweet potatoes around pork and roast 15-20 minutes, or until pork reaches 145 F internal temperature and potatoes are tender. Remove pork from pan. Cover; let stand 10 minutes.
  4. Stir roasted sweet potatoes, beans, cranberries and pecan halves into cooked sorghum and heat through.
  5. Slice pork tenderloin and serve with warm sorghum salad.

Nutritional information per serving: 436 calories; 15 g total fat (2 g saturated fat); 55 mg cholesterol; 369 mg sodium; 55 g total carbohydrates (8 g dietary fiber, 16 g sugars); 25 g protein; 2% vitamin D; 6% calcium; 20% iron; 20% potassium; 377 mg phosphorus (30%).

Source: Powerful Pairings

Snacks 17 June 2021

Fun, On-the-Go Health Hacks

(Family Features) As many people start getting back into normal routines, they’re returning to familiar on-the-go lifestyles by heading back to work, traveling to new destinations and enjoying time with loved ones.

While you get out to explore and gather with family and friends again, remember you’ll need fuel for your adventures. According to a National Health and Nutrition Examination Survey, most Americans fail to get enough whole grains each day, opting instead for mostly refined grains.

Foods like tasty whole-grain popcorn offer an easy health hack so you can make every bite count. Try getting in the habit of popping 9 cups of popcorn in the morning and dividing it into two containers. Season one container with salt and herbs, the other with a pinch of sugar and cinnamon so you can alternate between sweet and salty throughout the day. Bringing delicious options like these while on the go can help satisfy hunger pangs while adding the fiber your body needs.

Because mouthwatering whole-grain popcorn is versatile and 3 cups is equal to one serving of whole grains, it’s a simple yet flavorful option for meeting dietary recommendations. It can be a breeze to add it to snacks like Blueberry and Pomegranate Power Bars, Crunchy Popcorn Trail Mix or Sweet and Savory Curried Popcorn. You can even satisfy kids’ cravings with Grab and Go Pizza Popcorn, a six-ingredient recipe made in a matter of minutes.

Visit popcorn.org to find more nutritious snack ideas.

Sweet and Savory Curried Popcorn

Yield: 8 cups

  • 8          cups unsalted, unbuttered popped popcorn
  • 1/3       cup ghee (clarified butter) or coconut oil
  • 2          tablespoons brown sugar
  • 1          tablespoon honey
  • 1          teaspoon curry powder
  • 1/2       teaspoon cumin
  • 2          teaspoons flaked sea salt
  1. Place popcorn in large mixing bowl.
  2. In saucepan over medium heat, melt ghee, brown sugar, honey, curry powder and cumin; stir until dissolved. Bring to light boil; remove from heat.
  3. Toss ghee mixture and salt with popcorn; transfer to serving bowl.

Crunchy Popcorn Trail Mix

Yield: 9 cups

  • 5          cups popped popcorn
  • 3          cups whole-grain oat cereal
  • 1/3       cup raisins
  • 1/3       cup peanuts or other nuts
  • 1/3       cup sunflower seeds
  • 1/4       cup (1/2 stick) butter or margarine
  • 6          tablespoons brown sugar
  • 2          tablespoons light corn syrup
  1. In large, microwavable bowl, stir popcorn, cereal, raisins, nuts and seeds; set aside.
  2. In small saucepan, heat butter, brown sugar and corn syrup until boiling; cook 3 minutes, stirring occasionally. Pour over popcorn mixture, stirring to coat evenly.
  3. Microwave 3-4 minutes, stirring and scraping bowl after each minute.
  4. Spread onto greased cookie sheet; cool. Break into pieces and store in airtight container.

Blueberry and Pomegranate Power Bars

Yield: 12 bars

  • Nonstick cooking spray
  • 8          cups popped popcorn
  • 1 1/2    cups old-fashioned rolled oats
  • 1          cup dried blueberries
  • 1/2       cup pomegranate seeds
  • 1/2       cup whole natural almonds, toasted and coarsely chopped
  • 2/3       cup honey
  • 2/3       cup light brown sugar
  • 2          tablespoons butter or margarine
  • 6          ounces bittersweet chocolate, melted
  1. Line 13-by-9-inch pan with foil; spray with nonstick cooking spray.
  2. In large bowl, combine popcorn, oats, blueberries, pomegranate seeds and almonds.
  3. In small saucepan over low heat, boil honey, brown sugar and butter 2 minutes. Pour over popcorn mixture and mix thoroughly.
  4. Using damp hands, press mixture firmly into prepared pan. Refrigerate until firm, about 2 hours. Cut into 12 bars.
  5. Dip bottoms of bars into melted chocolate. Place on wax paper-lined pan; refrigerate until ready to serve. Store in tight covered container in refrigerator.

Grab and Go Pizza Popcorn

Yield: 6 quarts

  • 6          quarts popped popcorn
  • olive oil cooking spray
  • 1          cup grated Parmesan cheese
  • 2          teaspoons garlic salt
  • 2          teaspoons paprika
  • 1          tablespoon Italian seasoning
  1. Place popcorn in large, sealable plastic container or 2 1/2-gallon plastic sealable bag.
  2. Spray popcorn lightly with olive oil cooking spray.
  3. Sprinkle cheese, garlic salt, paprika and Italian seasoning over popcorn and shake to distribute evenly.
  4. To serve, scoop popcorn into reusable plastic cups.

Source: Popcorn Board

Videos 16 June 2021

How to Make Oak Smoked Brown Sugar Chili Rubbed Ribs

(Family Features) A summer evening spent relaxing on a patio is already a coveted event for many families, but adding slow smoked barbecue to the mix can take your outdoor cookout up a notch.

These classically smoked ribs are ideal for an afternoon cookout with loved ones as the tomato paste creates a saucy base for brown sugar and spices, elevating the rich flavor of the tender, hand-selected, hand-trimmed Chairman’s Reserve baby back pork ribs. Simply set up your smoker to do the work for you so you can have a finger-licking meal fit for summer. Plus, while your ribs slow smoke on the grill, it’s a perfect opportunity to play yard games and catch up with friends and family.

Visit chairmansreservemeats.com for more summer grilling inspiration.

Watch video to see how to make this recipe!

Oak Smoked Brown Sugar Chili Rubbed Ribs

Prep time: 40 minutes
Cook time: 4 hours, 50 minutes
Servings: 6

  • 2          racks Chairman’s Reserve pork loin baby back ribs
  • oak wood chips
  • 1          can (6 ounces) tomato paste
  • 2          tablespoons brown sugar
  • 2          teaspoons chili powder
  • 1          teaspoon cumin
  • 1          teaspoon garlic powder
  • 1          teaspoon onion powder
  • 2          teaspoons kosher salt
  1. Heat outdoor grill or smoker on low. Using charcoal, heat coals until white. Soak oak wood chips in water 15-30 minutes. Spread wood chips over coals or use smoke box.
  2. In mixing bowl, combine tomato paste, brown sugar, chili powder, cumin, garlic powder, onion powder and salt.
  3. Rub tomato mixture over ribs and grill 1 1/2 hours on direct heat. Wrap ribs using heavy duty foil then move to indirect heat about 3 hours until tender.

Source:  Tyson Chairman’s Reserve

Grilling-Tailgating 07 June 2021

Cookout Cravings

(Family Features) Something about summer brings out cravings for grilled perfection. Whether it’s the unmistakable flavor of a slow smoked side of ribs or a flame-kissed tenderloin, you can’t go wrong when you pull out the grill.

Barbecue enthusiasts, who only let the best meats grace their grills and smokers, know marbling is one of the best indicators of quality meat. Marbling is the tiny flecks of fat in the meat itself. These melt throughout the grilling process to infuse every bite with tenderness and flavor.

When you’re planning your menu for your next summer cookout, look for an option like Chairman’s Reserve Pork, which has strict standards to ensure marbling is part of every cut. Each cut is hand-selected and hand-trimmed to guarantee tender, juicy and flavorful results.

From savory to sweet to spicy, pork is the hero of each of these recipes, giving you plenty of ways to cure those summertime cravings. Find more grilling tips and recipes at chairmansreservemeats.com/recipes.

Grilled Pork Tenderloin and Vegetables

Recipe courtesy of pitmaster Tuffy Stone
Prep time: 2 hours
Cook time: 35 minutes
Servings: 4

Coriander Rub:

  • 1          tablespoon kosher salt
  • 1          tablespoon freshly ground black pepper
  • 2          teaspoons freshly ground coriander seed
  • 1          teaspoon granulated garlic
  • 1          Chairman’s Reserve Pork Tenderloin (2 pounds)
  • 4          tablespoons extra-virgin olive oil, divided
  • 3          tablespoons Coriander Rub, divided
  • 12        small carrots with tops, washed and dried
  • 8          spring onions, washed and dried
  • 12-18   thin asparagus spears, washed and dried
  • 1          lemon, halved
  • 2          cups watercress, arugula or spring salad greens mix, washed
  • 1          tablespoon chives, thinly sliced
  • 1          tablespoon tarragon leaves, torn or chopped
  • 1          tablespoon Italian parsley, torn or chopped
  1. To make coriander rub: In airtight container, mix salt, black pepper, coriander seed and garlic together. Store until ready to use.
  2. To make tenderloin and vegetables: Brush tenderloin with 1 tablespoon olive oil. Evenly season both sides of pork with 1 tablespoon coriander rub and refrigerate 2 hours. Coat carrots, spring onions and asparagus with 2 tablespoons olive oil and season with 1 tablespoon coriander rub; refrigerate.
  3. Remove tenderloin and vegetables from refrigerator and bring to room temperature.
  4. Heat grill to 400 F using direct grilling setup. Place lemon halves, cut sides down, over hot coals and cook approximately 5 minutes, or until lemon halves are charred. Remove to cool.
  5. Place seasoned pork tenderloin over hot coals and grill 3-5 minutes. Using tongs, rotate meat every 3-5 minutes and cook until meat thermometer placed in thickest part of tenderloin reads 140 F (about 15 minutes). Remove tenderloin from heat and let rest 10 minutes.
  6. Place seasoned carrots, onion and asparagus on hot grill. Cook 3-4 minutes then turn and cook another 3-4 minutes. Transfer to plate.
  7. Toss salad greens in remaining olive oil, juice of 1 charred lemon half and 2 teaspoons coriander rub.
  8. Slice tenderloin into 1/4-inch medallions. Place grilled vegetables and medallions on platter; garnish with herbs and juice of remaining lemon half. Serve with spring greens salad.

Loin Back Ribs with Peach Jalapeno Glaze

Recipe courtesy of pitmaster Tuffy Stone
Total time: 5 hours
Servings: 4

Cool Smoke Barbecue Rub:

  • 1/2       cup turbinado sugar
  • 1/4       cup, plus 2 tablespoons, kosher salt
  • 1/4       cup chili powder
  • 2          tablespoons smoked paprika
  • 3          tablespoons ground cumin
  • 2          teaspoons ground oregano
  • 2          teaspoons cayenne pepper
  • 1          tablespoon, plus 1 teaspoon, black pepper
  • 1          tablespoon, plus 2 teaspoons, granulated garlic
  • 1          tablespoon, plus 2 teaspoons, granulated onion

Pork Ribs:

  • 2          racks (1 1/2 pounds) Chairman’s Reserve pork loin baby back ribs
  • 1          cup Cool Smoke Barbecue Rub
  • 1/2       cup apple juice, in spray bottle

Peach Jalapeno Glaze:

  • 1          cup peach preserves
  • 1/2       cup chicken or pork stock
  • 1/4       cup minced jalapeno (about 1 large jalapeno)
  • 3          teaspoons Cool Smoke Barbecue Rub
  • 2          teaspoon lemon juice
  1. To make cool smoke barbecue rub: In medium bowl, mix turbinado sugar, kosher salt, chili powder, smoked paprika, cumin, oregano, cayenne pepper, black pepper, garlic and onion thoroughly. Store in airtight container until ready to use.
  2. To make ribs: One hour before cooking ribs, use shaker to dust each rack evenly on both sides with 1/4 cup Cool Smoke Barbecue Rub per side.
  3. Heat smoker to 275 F.
  4. Place ribs meat-side up in smoker; cook 1 hour. Spray ribs with apple juice. Cook 1 hour more, spraying every 30 minutes and at end of cook time.
  5. Cut two 18-by-24-inch lengths of extra-heavy foil; set aside. When ribs turn reddish-brown, transfer from grill and place each rack meat-side down on foil. Wrap tightly, being careful not to puncture foil. Place foil-wrapped ribs, meat-side down, in smoker and cook 1 1/2-2 hours until tender. Open foil package and use skewer or toothpick to check tenderness.
  6. To make peach jalapeno glaze: In saucepan over low heat, stir peach preserves, stock, jalapeno, Cool Smoke Barbecue Rub and lemon juice. Cover and keep warm until ready to use.
  7. Remove ribs from foil, brush each rack with Peach Jalapeno Glaze (1/4 cup per side) and return to smoker meat-side up, 5-10 minutes to set sauce. Watch carefully to avoid burning sauce.
  8. Serve warm with extra Peach Jalapeno Glaze.

Oak Smoked Brown Sugar Chili Rubbed Ribs

Prep time: 40 minutes
Cook time: 4 hours, 50 minutes
Servings: 6

  • Oak wood chips
  • 1          can (6 ounces) tomato paste
  • 2          tablespoons brown sugar
  • 2          teaspoons chili powder
  • 1          teaspoon cumin
  • 1          teaspoon garlic powder
  • 1          teaspoon onion powder
  • 2          teaspoons kosher salt
  • 2          racks Chairman’s Reserve pork loin baby back ribs
  1. Heat outdoor grill or smoker on low. Using charcoal, heat coals until white. Soak oak wood chips in water 15-30 minutes. Spread wood chips over coals or use smoke box.
  2. In mixing bowl, combine tomato paste, brown sugar, chili powder, cumin, garlic powder, onion powder and salt.
  3. Rub tomato mixture over ribs and grill 1 1/2 hours on direct heat. Wrap ribs using heavy duty foil and move to indirect heat about 3 hours until tender.

Source: Tyson Chairman’s Reserve

Meal Ideas 12 March 2021

Maximize Family Meal Flavors with Cheese

(Family Features) While there are many ways to enhance the taste and texture of your family’s favorite dishes, perhaps one of the simplest and most impactful is the addition of cheese. From fish and seafood to veggie-inspired recipes, the dairy delight provides a versatile, flavorful ingredient.

One wholesome option is cheese made with 100% sustainably sourced Real California Milk from dairy farm families, which helps bring out the full flavor of dishes like California Queso Fresco Fish Tacos. Quality, authentic dairy can be part of flavor-driven experiences with your loved ones whether you enjoy the tacos during a “fish Friday” event or simply as an opportunity to share a meal as a family. You can also use queso fresco to elevate the flavor of dishes like chilaquiles, or turn to other varieties like Oaxaca for a capirotada or asadero for quiche.

If a vegetarian-friendly meal suits your style, cheese can also enhance plant-forward dishes like Vegetarian Stuffed Peppers. These red bell peppers are cooked and seeded before being stuffed with onions, mushrooms, cheese and seasonings. Once they’re baked to an ooey-gooey doneness, they’re served with white rice for a filling yet healthful meal.

Visit realcaliforniamilk.com/hispanic-dairy to find more cheesy, delicious recipes.

Vegetarian Stuffed Peppers

Prep time: 25 minutes
Cook time: about 1 hour
Servings: 4

  • 4          red bell peppers
  • 1/2       cup, plus 1 tablespoon, vegetable oil, divided
  • 1          cup white onion (about 1 medium), 1/4-inch diced
  • 4          cups cremini or brown mushrooms (about 1 pound), 1/4-inch diced
  • 1          teaspoon garlic salt
  • 1          teaspoon black pepper
  • 1          cup Real California Oaxaca cheese, shredded
  • cooked white rice, for serving
  1. Preheat oven to 400 F.
  2. Rub bell peppers with 1 tablespoon oil then use grill, broiler or gas stovetop burner to cook peppers, turning occasionally, until well charred, 12-15 minutes. Transfer to bowl, cover and set aside until cool enough to handle, about 10 minutes.
  3. In large skillet over medium heat, warm remaining oil. Add onion and cook, stirring occasionally, until starting to brown, 3-5 minutes. Add mushrooms, garlic salt and black pepper; cook, stirring occasionally, until mushrooms are browned and liquid is almost entirely evaporated, 7-10 minutes.
  4. Rub charred skin from bell peppers. Slice off tops and remove seeds. Fill bell peppers with mushroom mixture, top with cheese and arrange in baking dish. Replace bell pepper tops and bake until cheese melts, 8-10 minutes. Serve with cooked rice.

 

California Queso Fresco Fish Tacos

Servings: 6 (12 tacos)

Avocado Radish Salsa:

  • 2          medium avocados, chopped
  • 1/3       cup finely chopped onion
  • 3/4       cup diced radish
  • 5          serrano chile peppers, seeded and finely chopped
  • 3          tablespoons cilantro, finely chopped
  • 1          clove garlic, finely chopped
  • 1          lime, juice only
  • salt, to taste
  • pepper, to taste

Tacos:

  • 1 1/2    pounds swordfish, or other whitefish, steaks or fillets
  • vegetable oil
  • salt, to taste
  • pepper, to taste
  • 1          tablespoon lime juice
  • 1/2       teaspoon ground cumin
  • 12        corn tortillas
  • 6          ounces Real California Queso Fresco cheese, crumbled
  • 2          medium ripe tomatoes, diced
  • 1          cup shredded cabbage
  1. To make avocado radish salsa: In small bowl, combine avocados, onion, radish, chile peppers, cilantro, garlic and lime juice. Add salt and pepper, to taste. Set aside.
  2. Heat grill to medium heat.
  3. Rinse fish and pat dry with paper towels. Rub oil on both sides to coat; season with salt and pepper, to taste. Grill fish 6-9 minutes until cooked through; cool slightly. Remove skin and bones; cut fish into 1 1/2-inch strips.
  4. In medium bowl, toss fish with lime juice and cumin. Warm tortillas in microwave or at 275 F in oven.
  5. Place equal amounts of fish, cheese, tomatoes, cabbage and salsa in center of each tortilla. Roll up tacos to serve.

Substitution: Use Real California Asadero or Monterey Jack cheese for Queso Fresco.  

Source: Real California Milk

Meal Ideas 27 January 2021

Family-Friendly Foods Fit for Lent

(Family Features) As families ponder Lenten recipes fit for the season with flavorful seafood as a filling protein, one important aspect to take into account is the kid-friendliness of the dish. Offer up a dinnertime delight the whole family can enjoy with shrimp-based options that provide familiar flavors in appetizing ways.

For example, you can take your taste buds on an international trip with tasty Cuban Shrimp and Rice Tacos for an easy-to-prepare meal bursting with the flavors of citrus and herbs for a winning weeknight dinner. You can even increase the fun by serving with toppings like salsa, guacamole, sour cream, shredded cheese and shredded lettuce to allow kids to garnish their tacos however they’d like.

Lime-Ginger Shrimp Fried Rice is an Asian-inspired option with additions of bok choy, lime juice, fresh ginger root and mango for zesty flavor. Both dishes require half an hour or less in the kitchen, leaving more time for family fun in the evenings.

Plus, you can add to the convenience of these meals by incorporating an option like Success Rice with its taste, texture and quality that help make mealtime a cinch. With its “Boil-in-Bag” cooking process that provides a satisfying shortcut, simply add water to a saucepan, drop the BPA-free bag into the water, boil for 10 minutes and remove with a fork for a no measure, no mess timesaver that pairs perfectly with sauteed shrimp for Lent-inspired dinners.

Find more family-friendly Lenten meal ideas at SuccessRice.com.

Lime-Ginger Shrimp Fried Rice

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

  • 2          bags Success Jasmine Rice
  • 2          tablespoons canola oil
  • 1          pound large shrimp, peeled and deveined, tails removed
  • 8          baby bok choy, trimmed and quartered
  • 1/2       cup diced fresh mango
  • 1          tablespoon minced fresh ginger root
  • 1/4       teaspoon salt
  • 3          tablespoons soy sauce
  • 2          tablespoons lime juice
  1. Prepare rice according to package directions. Let cool completely.
  2. In wok or large skillet over medium-high heat, heat oil. Cook shrimp, bok choy, mango, ginger and salt, stirring, 3-5 minutes, or until shrimp start to curl and bok choy starts to wilt.
  3. Stir in rice. Cook 2-3 minutes, or until well coated. Stir in soy sauce and lime juice. Cook 2-3 minutes, or until rice is heated through.

 

Cuban Shrimp and Rice Tacos

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4

  • 1          bag Success Jasmine Rice
  • 2          tablespoons olive oil
  • 1          pound large shrimp, peeled and deveined, tails removed
  • 2          cloves garlic, minced
  • 1          teaspoon chili powder
  • 1          teaspoon ground cumin
  • 1/2       teaspoon dried oregano
  • 1/2       teaspoon salt
  • 1/4       teaspoon black pepper
  • 1          can (15 ounces) black beans, drained and rinsed
  • 1/2       cup orange juice
  • 3          tablespoons lime juice
  • 8          corn tortillas, warmed
  • 1          ripe avocado, halved, pitted, peeled and sliced
  • 1/4       cup chopped fresh cilantro leaves
  1. Prepare rice according to package directions.
  2. In large skillet over medium heat, heat oil. Add shrimp, garlic, chili powder, cumin, oregano, salt and pepper; saute 2-3 minutes, or until shrimp start to curl.
  3. Stir in rice, black beans, orange juice and lime juice. Cook 5-8 minutes, or until shrimp are cooked through and liquid is mostly absorbed.
  4. Serve shrimp and rice in warm tortillas garnished with avocado and cilantro.

Source: Success Rice

Videos 19 January 2021

Cuban Chicken with Salsa Fresca

(Culinary.net) If your family ever gets stuck in a dinner routine rut, it can feel like you’re eating the same recipes over and over again.

However, this fresh and unique recipe for Cuban Chicken with Salsa Fresca might inspire you to think outside the culinary box and give your family members the satisfactory flavor they desire at dinnertime. With fresh ingredients and a wholesome flavor, this meal is perfect to add to your dinner menu rotation.

The chicken is full of flavor and baked using multiple seasonings to create a Cuban-like taste. The salsa fresca, which is added on top of the chicken, is a tad sweet with grapefruit segments and juice, but also satisfying with jicama, onion, cilantro and jalapeno. It adds so much color to your plate, and all these flavors mash together for something unique and special.

To start, create the marinade for your chicken and let it rest to allow all those wonderful spices to do their jobs. Set it in the fridge for 30 minutes or more.

Next, it’s time to make the salsa fresca. Start by chopping red onion and jicama then add grapefruit and jalapeno to the mix. Add grapefruit juice, olive oil and, finally, cilantro. Stir well with a large spoon until everything is combined.

Once the chicken is baked, cut it and assemble. The final result is a juicy chicken breast with a sweet yet crisp salsa topping. The flavors in this dish harmonize together to bring you a bite you have likely never experienced before.  

This meal is also nutritious with fresh fruit and lean chicken, so it’s a meal almost anyone can enjoy, even if you’re on a healthy eating kick.

Find more recipes and family dinner ideas at Culinary.net.

Watch video to see how to make this recipe!

 

Cuban Chicken with Salsa Fresca

Servings: 5

  • 1          cup grapefruit juice
  • 2          tablespoons olive oil
  • 2          teaspoons garlic powder
  • 2          teaspoons cumin
  • 2          teaspoons paprika
  • 1          teaspoon crushed red pepper
  • 1 1/4    pounds boneless, skinless chicken breasts

Salsa Fresca:

  • 1          cup grapefruit segments
  • 1/2       jicama, cubed
  • 1/2       red onion, chopped
  • 3/4       cup grapefruit juice
  • 4          tablespoons olive oil
  • 1/2       cup fresh cilantro, chopped
  • 1          jalapeno pepper, chopped
  1. Heat oven to 400 F.
  2. In large bowl, mix grapefruit juice, oil, garlic powder, cumin, paprika and red pepper until combined. Add chicken to bowl and turn to coat. Refrigerate 30 minutes or longer.
  3. To make salsa fresca: In medium bowl, mix grapefruit segments, jicama, red onion, grapefruit juice, olive oil, cilantro and jalapeno pepper until combined. Refrigerate until ready to serve.
  4. Remove chicken from marinade. Place chicken in baking dish. Bake 25-30 minutes until chicken is cooked through.
  5. Serve chicken with salsa fresca.
Ethnic 09 November 2020

Uncovering the Top Mexican Food Trends for 2021

(Family Features) Many families constantly search for meal inspiration, and one of the best ways is to look toward trendy tastes for new options to add to the menu.

One of the country’s top Hispanic food brands, Cacique, tapped culinary experts and chefs Aarón Sánchez, Bricia Lopez and Santiago Gomez to curate the third annual “What’s Next in Mexican Cuisine” trends forecast uncovering popular flavors, techniques and dishes to expect in the coming year.

“One way we can all honor the impact of Latin culture in America is through food,” Sánchez said. “One easy step you can take to connect with a culture is by using authentic ingredients, like in this Chorizo Ragu with Cheesy Toast, which uses three staple Mexican ingredients – queso fresco, crema Mexicana and chorizo. It’s inspired by my prediction that Mexican comfort foods and deep, rich sauces made from scratch will rise in popularity.”

Consider these top Mexican food trends for 2021 according to Sánchez, Lopez and Gomez along with findings from a survey conducted by OnePoll on behalf of Cacique:

  • The bread baking craze of 2020 will now include homemade corn and flour tortillas with 55% of Americans reaching for masa harina, flour and tortilla presses to make their own.
  • Americans have a thirst for dehydrated chiles with varieties ranging from pasillas to anchos set to become more popular in American kitchens. 
  • Dried chiles, beans and cheeses such as queso fresco will find their way into more American kitchens as people adopt a “from scratch” approach and back-to-basics techniques. 
  • Coziness, meet Cozumel as Mexican comfort foods reign supreme and people gravitate toward nostalgic “homemade” style favorites like enchiladas.
  • Get ready to dive into deep, rich sauces, including mole, which will continue to grow in popularity.
  • Salsa macha will share the spotlight thanks to exploration of the breadth of salsa varieties that exist within Mexican cuisine. 
  • Food exploration will satisfy Americans’ wanderlust as 55% plan to travel less in 2021, and the same percentage report they’re looking to learn the stories behind famous Mexican recipes. 

To find more trend-inspired recipes, visit caciqueinc.com.

Chorizo Ragu with Cheesy Toast

Recipe courtesy of chef Aarón Sánchez

  • 3          bolillo-style rolls or 1 long baguette
  • 2          tablespoons olive oil 
  • 1          yellow or white onion, chopped
  • 2-3       carrots, chopped
  • 1⁄2       teaspoon salt
  • 6          cloves garlic, divided
  • 8          ounces white or cremini mushrooms, chopped
  • 2          tablespoons tomato paste
  • 1          tablespoon dried oregano 
  • 1          teaspoon ground cumin
  • 1 1⁄4    pounds ground beef
  • 1          package (9 ounces) Cacique Pork Chorizo
  • 1          can (28 ounces) crushed or pureed tomatoes
  • 6          tablespoons unsalted butter, softened
  • 9          tablespoons Cacique Crema Mexicana, plus additional for serving
  • 1 1⁄2    cups crumbled Cacique Ranchero Queso Fresco
  1. Preheat oven to 400 F. Halve bread lengthwise.
  2. In heavy-bottomed pot, warm olive oil over medium heat. Add onions, carrots and salt then cook, stirring occasionally, until vegetables just start to soften, 3-4 minutes. Mince 2 garlic cloves and add to pot with mushrooms; cook about 3 minutes.
  3. Use spoon to push vegetables to edges of pan then add tomato paste, oregano and cumin to center of pan; saute until fragrant, 1-2 minutes.
  4. Increase heat to high and add beef and pork chorizo. Break meat up with spoon but don’t over-stir. When beef is no longer pink, pour in tomatoes and bring to simmer. Decrease heat to medium-high and let simmer, stirring occasionally.
  5. While ragu simmers, use fork to mash or whip butter with crema until smooth. Mince or finely grate remaining garlic cloves then stir into crema mixture.
  6. Spread crema mixture evenly over bread, trying to cover as much area as possible. Sprinkle crumbled queso fresco all over and place bread on rimmed baking sheet, cheese side up. Toast 4-5 minutes until cheese is melted and bubbling. Finish under broiler 30-60 seconds for deeper browning, if desired. Cut bread into individual portions.
  7. After about 20 minutes of simmering, ragu should thicken and flavors meld. Swirl in additional crema then serve ragu in bowls with cheesy toast or ladle over pieces of toast.

Source: Cacique

Meal Ideas 20 October 2020

Busy Season Meal Solutions

(Family Features) As families across the country transition back into more normal routines this fall with work, school – whether virtual or in-person – and calendars jam-packed with commitments, it’s important to find ways to save precious time and squeeze in more moments with loved ones.

While getting nutritious, delicious and affordable meals on the table to help fuel those busy days is crucial, there are ways to cut down the amount of time spent in the kitchen each day. Setting aside a couple hours each week to meal prep can make it easier to serve lunch and dinner on a tight schedule and budget. For example, this California-Style Cheesy Enchilada Casserole can be made in batches ahead of time then frozen as individual portions and reheated when hunger strikes while working or learning from home.

Using prepared enchilada sauce, roasted chicken and a Hispanic-style cheese blend made with 100% Real California Milk from California dairy farm families, plus a traditional blend of vegetables and spices, you can feel good about serving your family members a flavorful, nutritional and budget-friendly meal each time they reach for another helping.

Find additional busy season recipe inspiration, nutritional information and more at RealCaliforniaMilk.com.

California-Style Cheesy Enchilada Casserole

Cooking Sauce:

  • 2          eggs
  • 1/2       teaspoon salt
  • 1/2       cup Real California half-and-half, milk or evaporated milk
  • 1/2       cup Real California sour cream
  • vegetable oil

Casserole:

  • 1 1/2-2 cups prepared enchilada sauce, divided
  • 12        corn tortillas, divided
  • 1          cup roasted skinless chicken, cut into bite-size pieces
  • 2          teaspoons enchilada seasoning
  • 4          cups shredded Real California Mexican cheese blend, divided, or 1 cup each shredded Real California Oaxaca, Cheddar, Jalapeño Jack and crumbled Cotija cheeses
  • 1          cup canned pinto beans, drained well
  • 1/2       teaspoon ground cumin
  • 1/2       teaspoon garlic powder
  • 1/3       cup canned kernel corn, well drained
  • 1/3       cup sliced black olives, well drained
  • 1/3       cup mild green chiles, well drained
  • 2          tablespoons of cilantro, minced
  • 2          green onions, sliced
  • lime wedges, for serving
  • Real California sour cream, for serving
  1. Preheat oven to 350 F.
  2. To make cooking sauce: In bowl, whisk eggs, salt, half-and-half and sour cream; set aside.
  3. Spray casserole dish with vegetable oil.
  4. To make casserole: Assemble first layer by spreading 6 tablespoons enchilada sauce on bottom of casserole dish. Top with four tortillas, overlapping them. Cover tortillas with 6 tablespoons enchilada sauce.
  5. Assemble second layer by tossing chicken with enchilada seasoning. Mix with 3 cups shredded cheese. Layer half chicken-cheese mixture over tortillas.
  6. Assemble third layer by seasoning pinto beans with cumin and garlic powder. Spread beans over cheese-chicken layer.
  7. Assemble fourth layer by overlapping four tortillas then cover with 6-8 tablespoons enchilada sauce. Cover with corn, olives and chiles. Top with remaining cheese-chicken mixture.
  8. Assemble final layer by covering filling with remaining tortillas, overlapped, then spread remaining enchilada sauce over them. Pour cooking sauce over casserole. Top with remaining shredded cheese. Let rest at least 30 minutes.
  9. Bake 50-60 minutes, or until bubbling. Remove and rest 10 minutes before cutting.
  10. Sprinkle with cilantro and green onions. Serve with lime wedges and sour cream.

Source: Real California Milk

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