recipes

Meal Ideas 14 February 2020

Wholesome Recipes with Big Flavor

(Family Features) Maintaining a healthy lifestyle includes a variety of commitments, from exercising to eating right. However, serving up healthy meals doesn’t have to be boring.

From earthy and nutty black ripe olives to rich and fruity kalamata olives, Lindsay adds a hearty and flavorful punch to just about any dish, including soups, salads and main courses. Plus, these fruits are cholesterol-free, high in “good fats” and low in carbohydrates and calories, making them an ideal ingredient for keto, Mediterranean and paleo diets.  

Whether they help elevate dishes like Taco-Stuffed Spaghetti Squash and Baked Eggs Puttanesca or are simply enjoyed as a snack, olives are a guilt-free food to ensure your healthy mealtime is anything but boring.

For more recipes and information, visit ilovelindsay.com.

Taco-Stuffed Spaghetti Squash

Prep time: 30 minutes
Cook time: 50 minutes
Servings: 4

  • 2          spaghetti squash (2 pounds each)
  • 6          tablespoons extra-virgin olive oil, divided
  • 1          teaspoon salt, plus additional to taste, divided
  • pepper, to taste
  • 1          pound ground chicken
  • 1          cup diced red onion, divided
  • 3          cloves garlic, minced
  • 1          can (14 ounces) diced tomatoes
  • 1          teaspoon cumin
  • 2          teaspoons chili powder
  • 1          can (2 1/4 ounces) Lindsay Black Ripe Sliced Olives
  • 1          lime, juice only
  • 1          cup Monterey Jack cheese
  • 1          avocado, diced
  • 1          large tomato, diced
  • 1          jalapeno, minced
  • 1/2       cup Lindsay Black Ripe Medium Olives
  • 1          lime, wedged
  1. Heat oven to 400° F.
  2. In microwave, cook one whole squash 3 minutes. Repeat with second squash. Cut each in half and scrape out seeds. Drizzle 1 teaspoon oil over each half and rub around until insides are coated. Sprinkle each with salt and pepper, to taste; place on parchment-lined baking sheet center down to lay flat. Bake 50 minutes.
  3. Heat large saute pan over medium-high heat. Put 2 teaspoons oil in pan then chicken, 3/4 cup onion and garlic. Cook until chicken is cooked through.
  4. Add tomatoes, cumin, chili powder and remaining salt; stir to combine. Bring mixture to boil and cook, uncovered, 15 minutes to reduce liquid, stirring occasionally.
  5. Remove from heat. Stir in sliced olives and lime juice.
  6. When squash is cooked, scrape insides with fork to release from edge then create nest. Put 1/4 of chicken mixture and 1/4 cup cheese in each squash half.
  7. Bake 5 minutes, or until cheese is melted. Top with avocado, diced tomatoes, remaining onions, jalapeno, whole olives and lime wedges.

Baked Eggs Puttanesca

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 4-6

  • 3          tablespoons olive oil
  • 1/2       yellow onion, chopped
  • 2          cloves garlic, chopped
  • 3          anchovy filets, chopped
  • 1/4       teaspoon crushed red pepper flakes
  • 2          tablespoons tomato paste
  • 1          can (35 ounces) chopped tomatoes
  • 2          tablespoons Lindsay Capers, drained
  • 1/3       cup Lindsay Pitted Kalamata Olives, drained and halved
  • salt, to taste
  • pepper, to taste
  • 1 1/2    cups chopped kale
  • 6          eggs
  1. Heat oven to 400° F.
  2. In non-reactive saucepan over medium-high heat, warm olive oil. Add onion and saute, stirring occasionally, until soft, about 6 minutes.
  3. Add garlic, anchovies and red pepper flakes; cook 1 minute. Stir in tomato paste then add chopped tomatoes with juices, capers and olives.
  4. Bring to boil then reduce heat to low. Simmer, stirring occasionally, 15 minutes. Season with salt and pepper, to taste.
  5. Transfer puttanesca sauce to 9-by-13-by-2-inch baking dish and spread to cover bottom. Stir in kale then, using wooden spoon, make six wells. Crack one egg into each well and season yolks with salt and pepper, to taste.
  6. Transfer to oven and cook until white is set and yellow is cooked to preference, 12-16 minutes. Spoon into bowls and serve.

Source: Lindsay

Videos 14 October 2019

Perfectly Pumpkin

Fill your house with the aroma of fall with warm slices of this Pumpkin Loaf dolloped with butter.

Find more seasonal dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Pumpkin Loaf

  • Nonstick cooking spray
  • 4          eggs
  • 3 1/2    cups flour
  • 2          teaspoons baking soda
  • 2          teaspoons cinnamon
  • 1          teaspoon nutmeg
  • 1          teaspoon salt
  • 2          sticks butter
  • 2          cups sugar
  • 1          can (15 ounces) pumpkin puree
  • 1          cup chocolate chips
  • 1          cup walnuts, chopped
  1. Heat oven to 350° F.
  2. Prepare loaf and muffin pans with nonstick cooking spray.
  3. In bowl, whisk eggs. Set aside.
  4. In separate bowl, sift flour, baking soda, cinnamon, nutmeg and salt together. Set aside.
  5. In another bowl, cream butter and sugar. Add whisked eggs and mix until blended.
  6. Alternately add flour mixture and pumpkin puree to egg mixture, beating until blended. Fold in chocolate chips and walnuts.
  7. Pour batter into loaf and muffin pans. Bake 40-45 minutes, or until toothpick inserted into center comes out clean.
  8. Cool 10 minutes before removing from pans.
Dessert 10 October 2019

A Spooktacular Seasonal Treat

(Family Features) Hay rides and pumpkin carving aren’t the only time-honored traditions of fall. This time of year also brings the opportunity to enjoy spooktacular and hair-raising seasonal treats.

Whether served alone in a glass or incorporated in tasty recipes, limited edition TruMoo Orange Scream can help you whip-up festive sips and snacks. Inspired by orange frozen pops with vanilla ice cream and made with no high fructose corn syrup, no artificial growth hormones and no artificial sweeteners, this creamy orange milk is so frightfully delicious and nutritious, it might make you scream with joy.  

And this fall, the colorful milk is getting a makeover. In celebration of DreamWorks’ Trolls, Poppy and Branch – the eternally optimistic troll and her overly cautious counterpart – will make an appearance on specially marked bottles of TruMoo Orange Scream and Chocolate milks.

Kick off this year’s fearsome festivities with recipes inspired by the movie and its beloved characters: Truly Colorful Crepes and Poppy’s Orange Scream Pudding Parfaits. It’ll be no surprise when the whole family asks for more.

For more exciting recipes, visit TruMoo.com, and find TruMoo Milk on FacebookTwitter and Pinterest.

Truly Colorful Crepes

Serves: 6

Crepes

  • 2          large eggs
  • 1 1/4    cups TruMoo Orange Scream milk
  • 1          cup all-purpose flour
  • 1/3       cup confectioners’ sugar
  • 3          tablespoons melted butter
  • 1          teaspoon orange extract
  • 1/4       teaspoon salt

Filling

  • Frozen yogurt
  • confectioners’ sugar
  • 1          tablespoon grated orange peel
  • blue sprinkles (optional)
  1. In large bowl, combine eggs, milk, flour, sugar, melted butter, orange extract and salt. Beat with wire whisk to combine well. Cover and place mixture in refrigerator for 1 hour, or up to 2 days.
  2. Stir mixture with spoon. Heat lightly greased 9-inch skillet over medium heat. Pour 1/4 cup batter into center of pan; quickly swirl or spread mixture to fill skillet. Cook each crepe 30 seconds; flip; cook another 10 seconds until lightly browned. Place crepe on large cookie sheet. Repeat with remaining batter. Do not stack crepes on top of each other.
  3. To serve, place 2 small scoops of frozen yogurt in center of crepe; fold sides over to close. Sprinkle crepes with confectioners’ sugar, grated orange peel and sprinkles, if desired.

Poppy’s Orange Scream Pudding Parfaits

Serves: 4

  • 1          package (16.5 ounces) refrigerated chocolate chip cookie dough
  • 1          package (3.4 ounces) instant vanilla pudding and pie filling
  • 2          cup TruMoo Orange Scream milk
  • whipped topping
  • blue and green sprinkles
  1. Prepare cookies as package directs. Set aside.
  2. Prepare instant pudding as package directs, using milk.
  3. In a glass or parfait dish, crumble 1 cookie; top with large spoonful of pudding. Repeat layering. Dollop with spoonful of whipped topping; top with sprinkles. Repeat to make three more parfaits.

Source: TruMoo

Videos 29 August 2019

Protein-Packed Peanut Butter Breakfast

(Family Features) Recipes that are both nutritious and flavorful can help bring your loved ones together at the family table. Power up your family meals with protein-packed dishes like Peanut Butter Breakfast Bread Pudding with Maple Peanut Sauce.

Find more recipes at Culinary.net.

Watch video to see how to make this recipe!

Peanut Butter Breakfast Bread Pudding with Maple Peanut Sauce

Recipe courtesy of the Georgia Peanut Commission
Prep time: 20 minutes
Cook time: 35-40 minutes
Servings: 4

  • Butter
  • 2/3       cup creamy peanut butter, divided
  • 2          eggs
  • 1/2       cup granulated sugar
  • 2/3       cup milk
  • 1 1/2    teaspoons pure vanilla extract
  • 1/2       teaspoon salt
  • 4          cups cubed brioche or challah bread, cut into 3/4-inch cubes
  • 2/3       cup pure maple syrup
  • 1/3       cup crushed peanuts
  • powdered sugar, for garnish
  1. Heat oven to 350° F. Butter four 4-ounce ramekins.
  2. In bowl, mix 1/3 cup peanut butter, eggs, sugar, milk, vanilla and salt. Toss bread cubes in mixture until thoroughly coated. Divide evenly among prepared dishes. Bake until custard is set in middle and tops are golden, about 35-40 minutes. If tops of bread brown too quickly, cover ramekins loosely with aluminum foil.
  3. In small saucepan over low heat, combine remaining peanut butter and maple syrup until thoroughly warmed.
  4. To serve, drizzle ramekins with maple-peanut sauce and garnish with chopped peanuts and powdered sugar.

Substitution: Whole wheat rolls may be used in place of brioche or challah bread.

Source: Georgia Peanut Commission

Dessert 23 August 2019

Maya Gold Chocolate Mousse Cake

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Maya Gold Chocolate Mousse Cake

Prep time: 10 minutes
Cook time: 35-40 minutes
Servings: 10

  •             Melted butter
  • 1          tablespoon ground almonds, plus extra for dusting pan
  • 2          bars (3 1/2 ounces each) Green & Black’s Dark 70% Cacao
  • 1          bar (3 1/2 ounces) Green & Black’s Maya Gold
  • 1 1/2    cups sugar
  • 1 1/4    sticks unsalted butter
  • 1          pinch sea salt
  • 5          large eggs
  • confectioners’ sugar or edible gold dust
  1. Heat oven to 350° F. Brush pan with melted butter and dust with ground almonds, shaking off excess.
  2. In top of double boiler over barely simmering water, melt chocolate bars, sugar, butter and sea salt. Remove from heat.
  3. Beat eggs with ground almonds and fold into chocolate mixture. Pour into 8- or 9-inch springform cake pan and bake 35-40 minutes.
  4. Remove sides of pan and leave cake on bottom part to cool. Using sifter, dust with confectioners’ sugar or brush with gold dust before serving.
Meal Ideas 23 August 2019

Friday Night is Pizza Night

Just look at that Cheese and Sausage Tomato Pie. Sizzling sausage, melting mellow cheeses, tangy tomato and crispy, crunchy crust. Homemade pizza: the perfect way to end the work and school week.

Making your own pizza dough is a snap. Flour, yeast, water and oil mix together quickly. The dough rests for 10 minutes then you’re ready to roll.

Make individual pizzas like My Own Pizza with similar savory toppings. Try hearty Sausage-Pepper Calzones, and instead of leftover pizza, go for easy-to-make Sausage Breakfast Pizza, hot from the oven.

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Sausage-Pepper Calzones

Yield: 6 calzones

Dough:

  • 2-2 1/4             cups Pillsbury Best All-Purpose Flour, divided
  • 1/4       cup cornmeal
  • 1          envelope Fleischmann’s RapidRise Yeast
  • 3/4       teaspoon salt
  • 1          cup hot water (120-130 F)
  • 1          tablespoon olive oil

Sausage-Pepper Filling:

  • 1          package Jimmy Dean Fresh Sausage
  • 1 1/2    cups sliced bell pepper
  • 1          medium onion, sliced
  • 2          cloves garlic, minced
  • 1 1/2    cups shredded Wisconsin mozzarella cheese
  • 1          cup shredded Wisconsin provolone cheese
  • olive oil
  • 1          teaspoon crushed red pepper (optional)
  1. To make dough: In large bowl, combine 1 cup flour, cornmeal, undissolved yeast and salt. Stir water and oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
  2. Heat oven to 400° F.
  3. To make Sausage-Pepper Filling: In skillet, cook sausage over medium-high heat until browned, stirring to crumble. Add bell pepper, onion and garlic; cook until tender, about 5-10 minutes, stirring frequently. Let cool. Stir in cheeses.
  4.  Divide dough into six equal pieces; roll each into 8-inch circle. Place about 1 cup Sausage-Pepper Filling on one half of each circle; moisten edges.
  5. Fold dough over filling; press with tines of fork to seal. Place on greased baking sheet. With sharp knife, make three 1-inch slits across top of each calzone. Brush top with olive oil. If desired, sprinkle with crushed red pepper.
  6. Bake 20-25 minutes, or until done. Serve warm.

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My Own Pizza

Yield: 16 individual pizzas

Dough:

  • 5 1/2-6             cups Pillsbury Best All-Purpose Flour, divided
  • 2          envelopes Fleischmann’s RapidRise Yeast
  • 1 1/2    teaspoons salt
  • 2          cups hot water (120-130 F)
  • 1/4       cup olive oil
  • 1 1/2    cups prepared pizza sauce
  • 1          package Jimmy Dean Fresh Sausage, cooked, crumbled and drained
  • sliced olives
  • tomatoes
  • peppers
  • 1          cup shredded Wisconsin mozzarella cheese
  • 1          cup shredded Wisconsin cheddar cheese
  1. In large bowl, combine 2 cups flour, undissolved yeast and salt. Gradually stir water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
  2. Heat oven to 400° F.
  3. On lightly floured surface, divide dough into 16 pieces. Form into smooth balls; roll into 7-inch circles. Place on greased baking sheets. Top with pizza sauce, sausage and vegetables.
  4. Sprinkle with cheeses.
  5. Bake 20-25 minutes or until golden. Serve warm.

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Cheese and Sausage Tomato Pie

Yield: 1 (12-inch) pizza

Dough:

  • 2 1/2-3             cups Pillsbury Best All-Purpose Flour, divided
  • 1          tablespoon sugar
  • 1          envelope Fleischmann’s RapidRise Yeast
  • 1 1/2    teaspoons salt
  • 1          cup hot water (120-130 F)
  • 3          tablespoons peanut oil, divided
  • 1          package Jimmy Dean Fresh Sausage Regular Flavor, cooked, crumbled and drained
  • 1 1/2    cups shredded Wisconsin mozzarella cheese
  • 1/2       cup shredded Wisconsin cheddar cheese
  • 1/2       cup shredded Wisconsin parmesan cheese
  • tomatoes (optional)
  • peppers (optional)
  • mushrooms (optional)
  • 1 1/4    cups prepared pizza sauce
  1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Gradually add water and 2 tablespoons peanut oil to flour mixture.
  2. Using electric mixer, beat 2 minutes at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
  3. Heat oven to 450° F.
  4. Roll dough into 12-inch circle; place on greased 12-inch pizza pan or baking sheet. Form standing rim by pinching edges of dough; prick dough randomly with fork. Let rest 10 minutes. Bake 5 minutes. Remove from pan; place on wire cooling rack.
  5. Brush crust surface with remaining peanut oil; spread pizza sauce evenly on crust. Sprinkle with sausage; top with cheeses; add toppings as desired. Bake 10 minutes, or until crust is golden. Cut into wedges and serve immediately.

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Sausage Breakfast Pizza

Yield: 1 (12-inch) pizza

Dough:

  • 2 1/2-3             cups Pillsbury Best All-Purpose Flour, divided
  • 1          tablespoon sugar
  • 1          envelope Fleischmann’s RapidRise Yeast
  • 1 1/2    teaspoons salt
  • 1          cup hot water (120-130 F)
  • 3          tablespoons peanut oil, divided
  • 1          package Jimmy Dean Fresh Sausage Regular Flavor, cooked, crumbled and drained
  • 1          cup frozen hash brown potatoes, thawed
  • 1          small bell pepper, seeded and diced
  • 1          cup shredded Wisconsin sharp cheddar cheese
  • 2          eggs, beaten
  • 1          tablespoon milk
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 2          tablespoons shredded Wisconsin parmesan cheese
  1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Gradually add water and 2 tablespoons peanut oil to flour mixture.
  2. Using electric mixer, beat 2 minutes at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
  3. Heat oven to 450° F.
  4. Roll dough to 12-inch circle; place on greased 12-inch pizza pan or baking sheet. Form standing rim by pinching edges of dough; prick dough randomly with fork. Let rest 10 minutes. Bake 5 minutes. Remove from pan; place on wire cooling rack.
  5. Reset oven to 375° F. Return cooled crust to 12-inch pizza pan or baking sheet. Sprinkle sausage, potatoes, bell pepper and cheese over crust.
  6. In bowl, combine eggs, milk and seasonings; pour evenly over top.
  7. Bake 25-30 minutes, or until eggs are set.
  8. Sprinkle with cheese and serve.

 

Photos courtesy of Getty Images

Videos 15 August 2019

Breakfast Sandwiches

If you need an on-the-go breakfast option, wake up your morning with bacon, eggs and a biscuit in these simple, tasty Breakfast Sandwiches.

Find more on-the-go recipe ideas at Culinary.net.

Watch video to see how to make this recipe!

Breakfast Sandwiches

  • 1          can (16 ounces) buttermilk biscuits
  • 1          package (12 ounces) bacon
  • 8          eggs
  • 1/4       teaspoon salt
  • 1/8       teaspoon pepper
  • 1          tablespoon butter
  • 1          green bell pepper, chopped
  • 1/2       onion, chopped
  • 5          slices cheese
  1. Heat oven to 350° F.
  2. Place biscuits on baking sheet. Bake 12-16 minutes, or until golden brown.
  3. Cut bacon slices in half. In skillet, cook bacon until crispy. Drain and set aside.
  4. In large bowl, whisk eggs, salt and pepper.
  5. In skillet, melt butter. Pour egg mixture into skillet. Add bell pepper and onion. Cook until eggs are thoroughly cooked but still moist, stirring occasionally. Add cheese over egg mixture and mix thoroughly until cheese is melted.
  6. Split warm biscuits. Spoon egg mixture over bottom of biscuit. Top mixture with two pieces bacon and add top half of biscuit.
Videos 24 July 2019

Spanish Potato and Onion Omelet

(Family Features) A filling yet nutritious breakfast is a productive way to start any day, especially one loaded with flavor. Spanish Potato and Onion Omelets are simple to make and pack plenty of protein with diced ham and eggs paired with the complementary tastes of onion and potatoes.

Find more recipes at Culinary.net.

Watch video to see how to make this recipe!

Spanish Potato and Onion Omelet

Recipe courtesy of the National Onion Association

  • 1          cup olive oil, divided
  • 4          Yukon Gold potatoes, peeled and cut into 1/8-inch slices (about 4 cups)
  • salt, to taste
  • pepper, to taste
  • 2          medium onions, thinly sliced (2-2 1/2 cups)
  • 6          eggs
  • 4          ounces cured, cooked ham or prosciutto, diced
  1. In large saute pan, heat 3/4 cup olive oil. Cook half potatoes until tender and golden, turning often. Drain. Season with salt and pepper, to taste. Repeat with remaining potatoes.
  2. Add 4 tablespoons olive oil to pan. Cook onions until soft, about 15 minutes. Add potatoes to onions.
  3. In large bowl, beat eggs. Add eggs to potato and onion mixture. Stir in diced ham or prosciutto. Reduce heat to low and cook 8-10 minutes until golden brown on bottom. Invert platter on pan and flip omelet onto plate. Add remaining olive oil to pan; slide omelet back into pan.
  4. Cook until golden brown on bottom.
  5. Slide omelet onto serving plate. Let cool. Cut into wedges.

Source: Culinary.net

Videos 13 May 2019

Baked Alaska

(Family Features) With its dramatic presentation, this freshly baked cake and ice cream-based dessert can impress guests at your next gathering. 

Find more dessert recipes perfect for entertaining at Culinary.net.

Watch video to see how to make this delicious recipe!

Baked Alaska

Recipe adapted from Milk Means More

  • 1/2       cup, plus 6 tablespoons, all-purpose flour
  • 6          tablespoons unsweetened cocoa powder
  • 1          cup, plus 2/3 cup, granulated sugar, divided
  • 1 1/2    teaspoons baking powder
  • 1/2       teaspoon baking soda
  • 1/4       teaspoon salt
  • 1/2       cup 2% milk
  • 1/4       cup canola oil
  • 2          eggs    
  • nonstick cooking spray
  • 1 1/2    quarts ice cream, any flavor
  • 3          large egg whites
  • 1/8       teaspoon cream of tartar
  • 1          teaspoon vanilla extract
  1. Heat oven to 350° F.
  2. In large bowl, whisk flour, cocoa powder, 1 cup sugar, baking powder, baking soda and salt. Make well in center of dry ingredients. Add milk, canola oil and eggs. Whisk until blended. Beat batter until smooth, about 3 minutes.
  3. Pour batter into 9-inch, round, greased cakepan. Bake 25-28 minutes. Cool completely on wire rack. Wrap in plastic wrap and freeze 1 hour.
  4. In glass bowl, spray with nonstick cooking spray. Layer inside of bowl with plastic wrap, draping some over edges of bowl.
  5. Scoop ice cream into bowl until full. Level ice cream. Place overhang of plastic wrap over ice cream. Freeze 2 hours.
  6. Unwrap cake and place on plate. Unwrap ice cream and place on top of cake. Wrap both together and freeze 2 hours.
  7. In medium bowl, beat egg whites and cream of tartar until frothy. Add remaining sugar and vanilla extract; beat mixture to form stiff peaks.
  8. Heat oven to 500° F.
  9. Unwrap stacked cake. Place on oven-safe plate. Spread meringue, creating swirl motions around cake. Bake 2-4 minutes until meringue peaks are brown and remaining meringue takes on dry appearance.
  10. Serve immediately or cover with plastic wrap and place in freezer.

Source: Culinary.net

Kids 12 April 2019

Easter Eggs to Dye For

(Family Features) Create custom Easter egg colors you won't find in a kit. Use this guide, along with food color, vinegar and hot water, to make more than 40 different colors. For more Easter egg dyeing tips and inspiration, visit McCormick.com.

Source: McCormick

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