recipes

Meal Ideas 23 November 2021

Hearty, Wholesome Winter Meals

(Family Features) Seeking comfort from the cold in the form of a wholesome meal is a perfect way to cap off a day with loved ones. During the winter months when brisk temperatures chill you to the bone, warming up with hearty dishes at the family table can bring everyone together.

  • Full of seasonal flavors with top-notch taste, Pecan-Crusted Pork Tenderloin offers a delicious main course you don’t have to feel guilty about. This easy yet elegant entree puts a unique spin on a dinnertime staple thanks to a crunchy pecan crust.
  • With cheddar and ricotta cheeses, sour cream and cavatappi noodles, this Mac and Cheese with Pecan Breadcrumbs is an extra creamy, creative twist on the kid-friendly classic. Pair this family favorite with the pork tenderloin for an easy weeknight combination that little ones can help with in the kitchen by stirring together the cheesy goodness.

This family dinner is made possible with tasty pecans, which are among the lowest in carbs and highest in fiber compared to other tree nuts, helping you stay fuller longer. As a nutrient-dense powerhouse, they have 3 grams of plant-based protein and 3 grams of fiber per 1-ounce serving with 12 grams of “good” monounsaturated fat and only 2 grams of saturated fat. Essential nutrients like thiamin, zinc, copper and manganese – a mineral that’s essential for metabolism and bone health – mean you can feel good about serving pecan-infused dishes to your loved ones.  

Visit americanpecan.com to find more winter weeknight recipe inspiration.

 

Pecan-Crusted Pork Tenderloin

Total time: 35 minutes
Servings: 6

  • 1 pork tenderloin (about 1 1/2 pounds)
  • salt, to taste
  • pepper, to taste
  • 1/2 cup brown sugar, divided
  • 2 tablespoons soy sauce, divided
  • 2 teaspoons minced garlic
  • 1/2 cup pecan pieces
  • 1/4 cup pineapple juice
  • 2 tablespoons Dijon mustard
  1. Preheat oven to 400 F and lightly grease large baking dish. Season pork tenderloin with salt and pepper, to taste; set aside.
  2. In small bowl, stir 1/4 cup brown sugar, 1 tablespoon soy sauce and minced garlic. Spread mixture over pork.
  3. Press pecan pieces into brown sugar mixture on pork. Bake, uncovered, 20 minutes.
  4. In medium saucepan over medium-high heat, combine remaining brown sugar, remaining soy sauce, pineapple juice and Dijon mustard. Bring mixture to boil; reduce to simmer 3-5 minutes then remove from heat.
  5. Slice pork, spoon sauce over top and serve.

Mac and Cheese with Pecan Breadcrumbs

Total time: 50 minutes
Servings: 6

  • 8 ounces cavatappi pasta
  • 1 tablespoon butter
  • 1 block (8 ounces) cheddar cheese
  • 1/2 cup raw pecan pieces
  • 15 ounces part-skim ricotta cheese
  • 4 tablespoons sour cream
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 large egg, lightly beaten
  1. Preheat oven to 375 F.
  2. In salted boiling water, cook pasta according to package instructions. Drain, reserving 1/2 cup pasta cooking water. Return pasta to pot and stir in butter.
  3. Using box grater, shred cheddar cheese.
  4. Using food processor, process 1/4 cup shredded cheese with pecans to coarse breadcrumb consistency.
  5. Add remaining cheddar cheese, ricotta, sour cream, salt and pepper to warm pasta. Stir until thoroughly combined. Add egg; stir. Add reserved pasta water to loosen mixture; stir until smooth.
  6. Pour into buttered 9-inch square or round casserole dish and top evenly with pecan topping.
  7. Bake 30 minutes.

Source: American Pecan Council

Ethnic 22 November 2021

Easy and Delicious Ethnic Dishes

(Family Features) When tried-and-true family favorites turn stale and boring, digging through cookbooks and sorting through blogs for new recipes may seem far too time-consuming for your busy evenings. However, a simple ethnic twist in the kitchen can turn bland dinners into exciting meals.

You don’t need a plane ticket to explore international cuisines. Start with a versatile ingredient like rice, one of the most common kitchen staples around the world. It can transport you to another country in recipes like Korean-inspired Kimchi Fried Rice Bowl with Fried Egg, which provides a savory blend of veggies, basmati rice, soy sauce, sesame oil and more. A quick and easy recipe complete in less than 30 minutes, it’s a simple option for exploring new flavors and encouraging kiddos to expand their horizons.

For a spicy take on ethnic cuisine, you can push mealtime over the top with Thai Cashew Chicken Fried Rice, ready to eat in half an hour. Aromatic jasmine rice is cooked to fluffy perfection then cooled before being combined with sauteed chicken, sugar snap peas and garlic. The dish gets a kick from a Thai red chili pepper, which offers a moderate to hot level of spice; simply omit if spice isn’t nice for you or your loved ones. Mix in soy sauce and a sprinkle of cashews for a truly traditional Thai flavor.

Ready in just 10 minutes, Success Rice’s no measure, no mess, boil-in-bag options make these recipes and other delicious ethnic staples possible with perfectly fluffy rice and quinoa. As a foolproof solution for dishes worth savoring, it takes all the guesswork out of making rice and gives home cooks more time to focus on the rest of the recipe and dinner together as a family.

Find more family meal ideas with an ethnic twist at SuccessRice.com.

Kimchi Fried Rice Bowl with Fried Egg

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4

  • 2 bags Success Basmati Rice
  • 2 tablespoons canola oil
  • 1/2 pound mushrooms, sliced
  • 1 onion, diced
  • 1 cup kimchi, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 4 cups baby spinach
  • 2 tablespoons soy sauce
  • 4 teaspoons sesame oil
  • 4 eggs, fried
  1. Prepare rice according to package directions.
  2. In large wok or skillet over medium-high heat, heat oil. Stir-fry mushrooms and onions 3-5 minutes, or until softened. Stir in kimchi, garlic and ginger; stir-fry 1-2 minutes, or until well coated.
  3. Stir in rice, spinach, soy sauce and sesame oil. Stir-fry 2-3 minutes, or until spinach starts to wilt and rice is heated through.
  4. Divide rice between four bowls and top each with one fried egg.

Thai Cashew Chicken Fried Rice

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4

  • 2 bags Success Jasmine Rice
  • 2 tablespoons canola oil
  • 1/2 teaspoon salt
  • 3/4 pound boneless, skinless chicken breast, cubed
  • 1/2 pound sugar snap peas, trimmed
  • 3 cloves garlic, thinly sliced
  • 1 Thai red chili pepper, thinly sliced (optional)
  • 3 tablespoons soy sauce
  • 1/3 cup roasted cashews
  1. Prepare rice according to package directions. Let cool completely.
  2. In large wok or skillet over medium-high heat, heat oil. Season chicken with salt. Cook chicken, stirring, 3-5 minutes, or until starting to brown. Stir in sugar snap peas, garlic and chili pepper, if desired. Cook, stirring, 3-5 minutes, or until chicken is cooked through and snap peas are tender-crisp.
  3. Stir in rice. Cook 2-3 minutes, stirring to combine. Stir in soy sauce. Cook 2-3 minutes, or until rice is heated through.
  4. Sprinkle with cashews before serving.

Source: Success Rice

Main Dishes 05 November 2021

Warm Up with Classic Comfort Foods

(Family Features) With plenty of cold-weather events and gatherings to celebrate alongside loved ones, one classic way to warm up the crowd is hot, comforting food. Soups, chili, casseroles, stews and more provide perfect ways to shake off the chill that comes with the season.

Ideal for serving family and friends after time spent outside or just as an excuse to get together, Beet Lentil Chili with Aunt Nellie’s Sliced Beets and Loaded Chicken Bake made using READ German Potato Salad provide filling options for satisfying a group with eight servings each. Plus, they’re easy to make – the chili calls for 20 minutes of prep before simmering while the chicken casserole requires less than an hour spent in the kitchen.  

Next time a brisk day cools your family to the core, keep these hearty meals in mind for simple options to warm up from the inside out.

Find more comforting recipe ideas at auntnellies.com and readsalads.com.

Beet Lentil Chili

Recipe courtesy of Angie McGowan of "Eclectic Recipes"
Prep time: 20 minutes
Cook time: 2 hours
Servings: 8

  • 2 jars (16 ounces each) Aunt Nellie's Sliced Beets
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 stalks celery, diced
  • 3 medium carrots, diced
  • 1 teaspoon kosher salt
  • 2 cloves garlic, diced
  • 2 tablespoons smoked paprika
  • 2 tablespoons ground cumin
  • 1 1/2 tablespoons ground coriander
  • 1 teaspoon dried oregano
  • 2 tablespoons chili powder
  • 1 can (6 ounces) tomato paste
  • 2 quarts low-sodium chicken or vegetable stock
  • 1 quart water
  • 1 pound lentils

Garnishes (optional):

  • 1/2 cup sour cream
  • 1/4 cup radishes, cut into matchsticks
  • 1/2 cup freshly chopped cilantro
  • 1/2 cup finely chopped onions
  • 1 cup crumbled queso fresco
  1. Drain beets; dice and set aside. Discard liquid.
  2. Preheat large soup pot over medium heat. Drizzle with olive oil. Add onion, celery, carrots and salt; saute until softened, stirring occasionally.
  3. Add garlic, paprika, cumin, coriander, oregano, chili powder and tomato paste; saute until fragrant, stirring frequently.
  4. Add stock, water, beets and lentils. Bring to boil; reduce to simmer. Simmer about 2 hours, or until lentils are tender.
  5. Serve with sour cream, radishes, cilantro, onions and queso fresco, if desired.

Loaded Chicken Bake

Recipe courtesy of "Hungry In LA"
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 8

  • Nonstick cooking spray
  • 2 cans (15 ounces each) READ German Potato Salad
  • 4 cups shredded rotisserie chicken
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon finely ground black pepper
  • 3/4 cup shredded sharp cheddar cheese
  • 1/4 cup crumbled cooked bacon
  • French-fried onions (optional)
  1. Preheat oven to 375 F.
  2. Lightly coat 9-by-13-inch baking dish with nonstick cooking spray.
  3. Spread potato salad evenly in dish. Top evenly with chicken.
  4. In small bowl, stir together cream, salt and pepper. Pour mixture over chicken.
  5. Sprinkle with cheese, bacon and French-fried onions, if desired.
  6. Bake 15 minutes, or until casserole is bubbly. Let stand 10 minutes. Top with additional French-fried onions, if desired.

Source: Seneca Foods
Aunt Nellie's

Holiday 14 October 2021

Add Cheer to the Holidays with Cheesy Plant-Based Appetizers

(Family Features) Reconnecting with family and friends over the holidays means food takes center stage. Perhaps nothing says “happy holidays” quite like a plate of seasonal appetizers. Make your traditional recipes extra special this year with a plant-based twist that starts with cheese.

Holiday plant-based cheese dishes combine cheesiness that people love with fresh vegetables so your hors d’oeurve tray can be enjoyed by everyone no matter their lifestyle or dietary needs. Start holiday eating with a batch of Vegan Stuffed Mushrooms loaded with a colorful assortment of vegetables like onions, zucchini, tomatoes and spinach, and generously topped with plant-based cheese shreds to make an especially cheesy, indulgent and satisfying snack. Or try frying up a plate of Vegan Brussels Sprouts Fritters stuffed with melty, creamy plant-based cheddar cheese for a delicious bite of seasonal comfort.

Try the full range of Violife vegan cheeses to bring these party starters to life. There is no sacrificing taste to enjoy delectable holiday recipes made with melty, stretchy and flavorful vegan cheese. These cheeses are free from dairy, soy, nuts, gluten, preservatives and lactose and are non-GMO. They are made with plant-based ingredients and come in a variety of savory shreds, smokey slices, wedges, blocks or as a cream cheese alternative. Plus, these vegan cheeses are perfect for including in plant-forward holiday spreads and starting new holiday traditions.

Visit violifefoods.com to find more appetizers and snacks for your holiday gatherings.

Vegan Stuffed Mushrooms

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4

  • 12 button mushrooms
  • 2 tablespoons olive oil, divided
  • 1 large sweet onion, diced
  • 2 medium zucchinis, diced
  • 4-6 sun dried tomatoes, chopped
  • 2-3 garlic cloves, minced
  • 1 large handful spinach
  • 1 pinch rosemary
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1 pack Violife Just Like Cheddar Shreds
  • finely chopped chives
  1. Preheat oven to 350 F.
  2. Use damp kitchen towel to clean mushrooms. Remove stalks from mushrooms. Rub with 1 tablespoon olive oil and place on lined baking sheet with empty sides up.
  3. In frying pan, saute onions in remaining olive oil until soft then add zucchinis, tomatoes and garlic. Add spinach until wilted. Remove from heat and add rosemary, salt, to taste, and pepper, to taste.
  4. Stuff each mushroom with vegetable mixture and sprinkle with cheese shreds. Bake 15-20 minutes. Sprinkle with finely chopped chives.

Vegan Brussels Sprouts Fritters

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 8

  • 35 ounces Brussels sprouts
  • 3 green onions, finely chopped
  • 1/4 cup gluten-free all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • pink pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1 flax egg (2 tablespoons flax and 2 tablespoons water)
  • 1 pack Violife Just Like Cheddar Shreds
  • 2-4 tablespoons olive oil
  • mint, roughly chopped
  1. Wash Brussels sprouts and finely slice. Place in bowl with green onions.
  2. In separate bowl, whisk flour, salt, black pepper, pink pepper, paprika and garlic powder.
  3. Add dry ingredients and flax egg to Brussels sprouts mixture then add cheddar shreds. Mix well and let rest in refrigerator 10 minutes.
  4. In frying pan, heat olive oil. Use hands to make one patty with 2 tablespoons of mixture.
  5. Shallow fry 4 minutes on each side. Remove and place on plate with paper towels to drain excess oil. Repeat with remaining mixture. Garnish with mint.

Source: Violife

Holiday 12 October 2021

Special Centerpieces for Holiday Celebrations

(Family Features) Few things bring family and friends together quite like the holidays, and serving up an elegant, seasonal meal centered around a mouthwatering main dish is a recipe for creating lasting memories with the ones you love.

Forging a fabulous holiday experience for the special people in your life starts with choosing a flavorful, tender cut of meat to serve as the centerpiece of the meal. Hand-cut by expert butchers, options like Spiral-Sliced Ham, Boneless Heart of Prime Rib Roast and Butcher’s Cut Filet Mignons from Omaha Steaks can serve as the focal point of a memorable holiday dinner. Flash frozen to capture freshness and flavor, you can select a standout cut of meat from the comfort of your home and have it delivered directly to your door in time to put together a tender, juicy main course.

Find more holiday recipe inspiration at OmahaSteaks.com/blog/recipes.

Rum and Cola Holiday Ham

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 30 minutes
Cook time: 80 minutes
Servings: 10-12

Ham:

  • 1 Omaha Steaks Spiral-Sliced Ham (8 pounds)

Glaze:

  • 1 cup cherry fruit spread
  • 3/4 cup dark spiced rum
  • 3/4 cup cola
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon kosher salt
  1. To make ham: Thaw frozen ham in refrigerator 24-48 hours.
  2. Remove from refrigerator and let ham come to room temperature, about 30-45 minutes.
  3. Preheat oven to 325 F. Remove ham from foil and film. Return ham to foil wrapping and place in oven-safe roasting pan. Roll foil down leaving 2 inches of foil around bottom of ham.
  4. Place roasting pan with ham in oven on lower rack and heat uncovered 60-75 minutes, until ham starts to brown. While ham cooks, make glaze.
  5. To make glaze: In medium saucepot, whisk fruit spread, rum, cola, Worcestershire sauce, Dijon mustard and salt until well incorporated. Bring to boil then reduce heat to medium. Simmer over medium heat 10 minutes then remove from heat. Cool to room temperature.
  6. During last 15 minutes of cooking, glaze ham every 5 minutes.

Dijon-Herb Prime Rib Roast with Garlic Butter Mushrooms

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 3 hours
Servings: 4-6

Dijon-Herb Rub:

  • 1/4 cup minced fresh Italian parsley
  • 1/4 cup minced fresh oregano
  • 1/4 cup minced fresh thyme leaves
  • 1/4 cup minced fresh rosemary leaves
  • 3 fresh garlic cloves, minced
  • 1 tablespoon Dijon mustard
  • 1/2 cup canola oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon smoked paprika

Prime Rib Roast:

  • 1 Omaha Steaks Boneless Heart of Prime Rib Roast (4 pounds), thawed
  • kosher salt, to taste
  • ground black pepper, to taste
  • 1/4 cup canola oil

Garlic Butter Mushrooms:

  • 6 tablespoons olive oil
  • 1/2 cup small diced yellow onion
  • 4 fresh garlic cloves, minced
  • 1 pound button mushrooms, cleaned and quartered
  • 1 pinch kosher salt, plus additional, to taste, divided
  • 1 pinch ground black pepper, plus additional, to taste, divided
  • 1/2 cup chicken stock
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped Italian parsley
  1. To make rub: In medium bowl, whisk parsley, oregano, thyme, rosemary, garlic, Dijon mustard, oil, salt, black pepper and paprika until well incorporated.
  2. To make prime rib roast: Pat prime rib roast dry on all sides with paper towels. Season generously with salt and pepper, to taste. Allow roast to come to room temperature about 30 minutes.
  3. Rub Dijon herb rub all over prime rib roast and allow to stand 10 minutes.
  4. Preheat oven to 250 F.
  5. In large cast-iron pan, warm oil over medium-high heat.
  6. Sear roast on all sides until golden brown, 2-3 minutes per side.
  7. Place seared prime rib on wire rack-lined sheet pan and place in oven.
  8. Cook until internal temperature is 10 F below desired cooking doneness.
  9. Rest 15-20 minutes before slicing.
  10. To make mushrooms: In large pan, warm olive oil over medium-high heat. Add diced onions and saute about 1 minute.
  11. Add minced garlic and lightly saute until fragrant, about 20 seconds.
  12. Add mushrooms and pinch of salt and ground pepper to pan. Saute 3-4 minutes, or until mushrooms are tender.
  13. Add chicken stock and reduce to one-third in volume, 3-4 minutes.
  14. Add butter and parsley to pan and saute until butter is melted and incorporated. Immediately remove from heat and season, to taste, with salt and pepper.
  15. Serve mushrooms with prime rib roast.

Suya-Dusted Filet Mignon with "Red Rice" Risotto

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 1 hour
Servings: 4

Suya Dust:

  • 2 cups roasted cashews
  • 1 tablespoon chicken bouillon
  • 1 tablespoon, plus 1 teaspoon, smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground black pepper
  • 2 teaspoons. ground ginger
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

"Red Rice" Risotto:

  • 3 tablespoons canola oil
  • 1/2 cup diced yellow onion
  • 3 fresh garlic cloves, smashed
  • 1/2 cup diced red bell pepper
  • 1 tablespoon tomato paste
  • 1 large beefsteak tomato (about 1/2 pound), chopped
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon kosher salt, plus additional, to taste, divided (optional)
  • 1/2 teaspoon ground black pepper, plus additional, to taste, divided (optional)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 1/2 cups Arborio rice
  • 4 cups warmed chicken stock, divided
  • 1/2 cup finely chopped Italian parsley
  • 1 cup freshly shredded Parmesan cheese

Filet Mignon:

  • 4 Omaha Steaks Butcher's Cut Filet Mignons (6 ounces each)
  • kosher salt
  • ground black pepper
  • 4 tablespoons canola oil
  • 2 tablespoons unsalted butter
  • 1 clove garlic
  • 1 thyme sprig
  1. To make suya dust: In food processor, blend cashews, chicken bouillon, paprika, cayenne pepper, bell pepper, black pepper, ginger, garlic powder and onion powder into fine powder.
  2. To make "red rice" risotto: In medium saucepan, warm canola oil over medium-high heat. Add onions, garlic and red bell pepper, sauteing until lightly caramelized, about 1 minute.
  3. Add tomato paste to pan and saute until fragrant, about 1 minute. Add chopped tomato, Worcestershire sauce, paprika, 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper; continue sauteing until tomato starts to break down and soften, 3-4 minutes. Reduce heat to simmer and cook 3-4 minutes.
  4. Remove from heat and finely blend in food processor. Set aside.
  5. In separate medium saucepan, warm olive oil and butter over medium-high heat.
  6. Add Arborio rice and stir until slightly nutty and translucent, about 1 minute.
  7. Add pureed tomato-pepper mixture and 1 cup chicken stock; bring to boil then reduce heat to medium.
  8. Add 1 cup stock each time Arborio rice absorbs almost all broth. Continuously stir risotto each time stock is added to rice. Keep adding stock until risotto is al dente and still viscous then stir in parsley and Parmesan cheese. Season, to taste, with salt and pepper, if desired.
  9. To make filet mignon: Pat steaks dry with paper towels and liberally season with salt and ground black pepper on both sides.
  10. In large cast-iron skillet, warm canola oil over medium-high heat.
  11. Place filets in skillet and sear 3 minutes.
  12. Flip steaks and add butter, garlic clove and thyme. Baste steaks with butter and allow filets to finish cooking, 3-4 minutes for medium-rare doneness.
  13. Rest filets 7-8 minutes. Serve over "red rice" risotto and sprinkle suya dust over filets.

Source: Omaha Steaks

Meal Ideas 22 September 2021

Better School Days Ahead with Egg-Powered Recipes

(Family Features) The school year can be full of challenges, but fueling kids for a full day of learning tops the priority list. Affordable and easy to prepare, eggs are a key ingredient for successful days in the classroom. From a wide variety of breakfast options for even the pickiest of eaters to a nearly limitless menu of lunches, eggs keep kids full and energized to conquer each school day.

As one of the only foods that naturally have vitamin D, eggs offer a nutrient critical for building strong bones. Eggs also help the body absorb nutrients like vitamin E and carotenoids that are found in plant foods, making them a perfect partner for veggies that might be a hard sell for some kids. Additionally, they’re one of the best sources of choline, which is critical for brain health and development at every age and stage.

What’s more, between learning and down time, many kids spend a lot of hours in front of electronic screens. The lutein and zeaxanthin found in egg yolks can help protect their eyes from harmful blue light.

Try these easy recipes that support eye health, brain health and nutrient absorption, and are easy to prepare ahead of time. To learn more about the nutritional benefits of eggs and find more family-friendly recipes featuring eggs, search #ProteinPrepSchool on social media or visit IncredibleEgg.org.

Broccoli and Cauliflower Cheddar Quinoa Bites

Prep time: 20 minutes
Total time: 40 minutes
Servings: 6

  • Nonstick cooking spray
  • 10 large eggs
  • 1 cup shredded cheddar cheese
  • 1 cup cooked quinoa
  • 1 cup tomatoes, quartered
  • 1/2 cup finely chopped broccoli florets
  • 1/2 cup finely chopped cauliflower florets
  • 2 tablespoons finely chopped fresh basil (optional)
  1. Preheat oven to 350 F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
  2. In large bowl, crack eggs. Whisk until well combined. Stir in cheese, quinoa, tomatoes, broccoli, cauliflower and basil, if desired, until well combined.
  3. Use 1/4-cup measuring cup to divide mixture evenly into prepared muffin cups.
  4. Bake 16-18 minutes until eggs are set. Allow to cool slightly before serving.
  5. Refrigerate leftovers up to 3 days or freeze up to 1 month.

Simple Egg Salad Sandwich

Prep time: 10 minutes
Total time: 10 minutes
Servings: 8

  • 6 large hard-boiled eggs, peeled
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon yellow mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup finely chopped celery
  • 1/4 cup thinly sliced green onions
  • 8 slices rustic wheat bread
  • 4 lettuce leaves
  1. Chop eggs.
  2. In medium bowl, mix mayonnaise, lemon juice, mustard, salt and pepper. Add chopped eggs, celery and green onions; mix well.
  3. Refrigerate, covered, to blend flavors.
  4. Serve on wheat bread with lettuce leaves.

Blueberry, Avocado and Banana Muffins

Prep time: 10 minutes
Total time: 35 minutes
Servings: 12

  • 1 1/4 cups all-purpose flour
  • 1 cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 medium banana (about 1/3 cup), peeled
  • 1 large avocado (about 3/4 cup), peeled and pitted
  • 3/4 cup unsweetened applesauce
  • 1 large egg
  • 1/4 cup milk
  • 1 cup blueberries
  1. Preheat oven to 350 F. Prepare standard muffin tin with paper liners.
  2. In bowl, whisk flour, oats, baking powder, baking soda and salt.
  3. In separate bowl, mash banana and avocado together. Add applesauce, egg and milk. Stir to combine then stir into flour mixture. Fold in blueberries and divide batter into prepared muffin tins.
  4. Bake 25-30 minutes. Allow to cool completely. Store leftovers in airtight container up to 3 days.

Veggie and Cheese Frittata Fingers

Prep time: 10 minutes
Total time: 40 minutes
Servings: 4

  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 1/2 cup red bell pepper, diced
  • 1/2 cup yellow onion, diced
  • 1/2 cup zucchini, diced
  • 3 cloves garlic, minced
  • 2 cups baby spinach, roughly chopped
  • 12 large eggs
  • 1 cup cheddar cheese, shredded
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. Preheat oven to 350 F. Spray 9-by-9-inch baking dish with nonstick cooking spray.
  2. In skillet over medium heat, add olive oil then saute bell pepper, onion and zucchini until tender. Add garlic and spinach; cook until wilted.
  3. In bowl, beat eggs then add sauteed vegetables, cheese, salt and pepper. Pour mixture into prepared baking dish.
  4. Bake 25-30 minutes until fully set. Allow to cool.
  5. Cut into seven strips then down the middle to create 14 pieces.
  6. Refrigerate leftovers in airtight container up to 4 days.
  7. To freeze, place cooled frittata fingers in freezer bag and lay flat until frozen. When ready to eat, microwave 60-90 seconds, or until warmed.

Source: American Egg Board

Meal Ideas 22 September 2021

Nutritious Fall Meals

(Family Features) With a return to busy fall routines, it can be challenging for many families to find the time to sit down at the table for nutritious meals.

Adding an option like Florida Orange Juice to your family’s routine can help fuel them throughout the day. Whether drinking it on its own or by adding it to recipes like Grilled Turkey Club with Orange Juice-Infused Aioli or Orange Cream Smoothies, you can feel good about incorporating a beverage with essential vitamins and minerals, nutrients for immune system support and no added sugars.

Diet and nutritional benefits: Both nutritious and delicious, drinking 100% orange juice can increase fruit intake as well as provide key nutrients including vitamin C, potassium, folate, thiamin and magnesium, as well as vitamin D and calcium in fortified juice. Research has found children whose diets include orange juice tend to have healthier diets and higher levels of physical activity compared to those whose do not. The American Academy of Pediatrics recommends limiting 100% fruit juice to no more than 4-6 ounces daily for children ages 2-6 and no more than 8 ounces for children ages 7 and older.

Immune support: 100% orange juice can help support the immune system by providing a variety of vitamins and minerals. For example, an 8-ounce glass of 100% orange juice is an excellent source of vitamin C, which helps protect cells and promote the production and function of immune cells. An 8-ounce serving of fortified 100% orange juice is a good source of vitamin D, which plays an important role in regulating immune response to help fight off bacteria and viruses that get into the body. Additionally, 100% orange juice has many beneficial plant compounds, flavonoids and colorful carotenoids, which work to support the immune system by fighting inflammation and helping cells communicate with each other.

No added sugar: Unlike many foods and beverages that contain added sugars, the natural sugar in 100% orange juice comes with vitamins, minerals and antioxidants. In fact, a study published in “Frontiers in Nutrition” found children and adults who consumed 100% orange juice had lower intakes of added sugar compared to those who did not.

“Today, children are consuming fewer fruits and vegetables and missing out on key vitamins and minerals,” said Dr. Rosa Walsh, scientific research director at the Florida Department of Citrus. “Many children have inadequate intake of folate, riboflavin, thiamin, vitamin C, vitamin D, potassium, iron and zinc. This doesn’t have to be the case. A glass of 100% orange juice is a convenient option, according to the Dietary Guidelines for Americans, that counts toward fruit intake and one I know children love. Parents should make sure to look for 100% orange juice on the container. This ensures you are serving a nutrient-dense beverage with no added sugar.”

Visit floridajuice.com to find more nutritious recipes.

Grilled Turkey Club with Orange Juice-Infused Aioli

Orange Juice-Infused Aioli:

  • 1 cup mayonnaise
  • 1/2 cup Florida Orange Juice
  • 2 tablespoons chopped parsley
  • 2 cloves garlic, grated
  • 2 teaspoons Dijon mustard

Turkey Club:

  • 8 slices multi-grain bread
  • 1 cup watercress
  • 8 ounces thinly sliced smoked turkey
  • 4 slices provolone cheese
  • nonstick cooking spray
  1. To make aioli: In small bowl, whisk mayonnaise, orange juice, parsley, garlic and Dijon mustard.
  2. To make turkey club: Spread 2-3 teaspoons aioli on four bread slices. Spread watercress on top of aioli. Top watercress with turkey, cheese and remaining bread slices.
  3. Spray grill pan, electric skillet or cast-iron skillet with nonstick cooking spray and warm over medium heat. When pan is hot, add sandwiches, cheese side down, and cook until bread is golden brown and cheese has melted, about 4 minutes. Gently flip and cook 2-3 minutes, or until bread is golden brown.
  4. Serve with remaining aioli as dipping sauce.

Orange Cream Smoothies

  • 1 1/2 cups Florida Orange Juice
  • 2 cups ice
  • 6 ounces non-fat vanilla Greek yogurt
  • 1/2 cup vanilla almond or soy milk
  1. In blender on medium speed, blend orange juice, ice, Greek yogurt and vanilla almond or soy milk until smooth and creamy.
  2. Pour into two tall glasses.

Source: Florida Department of Citrus

Videos 30 August 2021

Smothered Pork Chops in Mushroom Sauce

When you are hungry and searching for something filling, juicy and rich, turning to your pantry for on-hand ingredients can make dinner a breeze. Dodge snack cravings and avoid the temptation to swing by the drive-thru; instead, you can have a homemade meal ready in a matter of minutes by putting your skillet to work.

Call your loved ones to the dining room to share time together while trying these Smothered Pork Chops in Mushroom Sauce. It’s a dish the entire family can dig into without questioning the substance of the meal as it’s a filling option that requires just a few ingredients you likely already have at home.

It all starts with the pork chops, which are thick and seared to perfection. The mushroom sauce is a beautiful blend of earthy and creamy textures. Bring it to a simmer then smother your pork chops and garnish with fresh parsley for a pop of color.

The best part is this recipe doesn’t take much time to accomplish. The pork chops are seared for 3-5 minutes per side then simmered in the mushroom sauce for another 2-3 minutes until thoroughly cooked.

Don’t waste time with complicated recipes, dirtying an array of kitchen utensils and multiple trips to the store for ingredients you may not use again. This recipe requires one bowl and a single skillet. Cleanup is a breeze, which means there is more time to spend around the table with those who mean the most.

Find more savory recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

Smothered Pork Chops in Mushroom Sauce

Servings: 4

  • 1          teaspoon mild chili powder
  • 1          teaspoon garlic powder
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 4          pork chops
  • 2          tablespoons olive oil
  • 2          tablespoons butter

Mushroom Sauce:

  • 2 1/2    cups brown mushrooms, sliced
  • 5          garlic cloves, smashed
  • 1          tablespoon parsley
  • 1          teaspoon Italian seasoning
  • 1/2       cup chicken broth
  • 1 1/2    cups heavy cream
  • fresh parsley, for garnish
  1. In small bowl, whisk chili powder, garlic powder, salt and pepper until combined.
  2. Pat pork chops dry. Season generously with spice mix. Set aside.
  3. In skillet, add olive oil and butter. Add pork chops; sear 3-5 minutes per side. Transfer to plate.
  4. To make mushroom sauce: In same skillet, add mushrooms. Stir fry until golden brown. Add garlic, parsley and Italian seasoning. Stir fry 2 minutes. Add broth and heavy cream. Stir to combine. Simmer 5 minutes until slightly thickened.
  5. Return pork chops to sauce. Simmer 2-3 minutes until pork chops are cooked through. Garnish with fresh parsley and serve.
Meal Ideas 13 August 2021

Celebrate Family and Food

(Family Features) Family traditions and in-person connections are important parts of gatherings of loved ones, and many of those get-togethers are centered on food. The entire family coming together around a table covered with warm, delicious food to share stories and create new memories is what makes mealtime special.

Forty chefs from around the nation came together to create “Come to the Table,” which offers a delicious mix of cuisines from a variety of cultures, including this sampling of classic family favorites, sweet indulgences and family-style creations all inspired by what family means to each chef.

“Sales from this book will directly benefit the families we serve, so we are so grateful for each and every chef that has offered their time and talent to this cookbook,” said Jill Cumnock, CEO of Ronald McDonald House of Dallas. “The way ‘Come to the Table’ has been created reminds me of a recipe that culminates in a feast for the senses. We can’t think of a better way to celebrate our 40th anniversary, particularly at a time when families are starting to reunite after the pandemic forced so many apart.”

Visit rmhdallas.org for more information and to order the cookbook.

Baked Stuffed Pasta Shells

Recipe courtesy of chef Kevin Curry
Servings: 6-8

  • 6          ounces jumbo pasta shells
  • 2          tablespoons olive oil
  • 1          tablespoon fresh garlic
  • 1          medium onion, diced
  • 5          portobello mushroom caps, gills removed then diced
  • 1          pinch sea salt, plus additional, to taste
  • 1          pinch pepper, plus additional, to taste
  • 2          cups shredded kale
  • 3          tablespoons water
  • 15        ounces skim milk ricotta cheese
  • 4          tablespoons pesto
  • 1          tablespoon The Fit Cook Land spice blend
  • 1 1/2    cups reduced-fat marinara, divided
  • 1 1/2    cups reduced-fat mozzarella
  • fresh herbs, for garnish

Preheat oven to 420 F.

Bring pot of salted water to boil. Cook pasta shells according to package instructions. Drain then set aside.

Heat pot or cast-iron casserole dish over medium heat. Once hot, add oil, garlic, onion and mushrooms. Add pinch of sea salt and pepper as it cooks. Cook until onions turn brown and mushrooms shrink in size, about 3-5 minutes. Empty contents and set aside.

Place pot back over heat. Add shredded kale and water to create steam. Toss kale in pot until it turns vibrant green; set aside to cool.

In large bowl, mix ricotta cheese with mushroom mixture, kale, pesto and spice blend.
In casserole dish, spread about 1/2 cup marinara on bottom. Then one-by-one, stuff each pasta shell with approximately 2 tablespoons ricotta mixture and add to casserole dish. Repeat with remaining shells.

Cover shells with remaining marinara and mozzarella cheese. Cover casserole dish with foil and bake 20 minutes. During final 5 minutes, remove foil so mozzarella can brown.

Garnish with fresh herbs and salt and pepper, to taste.

Green Curry

Recipe courtesy of chef Nikky Phinyawatana
Servings: 2

  • 2          cups fresh spinach
  • 1          cup water
  • 1          tablespoon vegetable oil
  • 2          tablespoons green curry paste
  • 8          ounces skinless, boneless chicken, beef or pork, sliced thin
  • 1          small Japanese purple eggplant
  • 2          cups coconut milk
  • 4          teaspoons granulated sugar
  • 1/2       teaspoon salt
  • 1/2       cup bamboo shoots, sliced
  • 1/4       medium red bell pepper, sliced thin
  • 8-10     Thai basil leaves, plus additional, for garnish, divided
  • 2          cups cooked jasmine rice

In blender, blend spinach and water until mixture turns green and no leaves are visible.

In medium saucepan over medium-high heat, heat oil. Add green curry paste and stir to release fragrance, about 10 seconds.

Add protein and cook 3-5 minutes.

Add blended spinach water, purple eggplant, coconut milk, sugar and salt. Bring to boil. Add bamboo shoots and red bell pepper. Simmer 10 minutes.

Stir in basil leaves and turn off heat.

Serve with jasmine rice and garnish with additional basil leaves.

Daddy’s Birthday Flan

Recipe courtesy of chef Ninamarie Bojekian Mendoza
Servings: 10-12

Caramel Sauce:

  • 1          cup granulated sugar
  • 1/4       cup water

Cake:

  • 1 1/2    cups all-purpose flour
  • 1          teaspoon baking powder
  • 1/4       teaspoon baking soda
  • 1/4       teaspoon salt
  • 3/4       cup unsalted butter, at room temperature
  • 3/4       cup granulated sugar
  • 2          large eggs
  • 1/2       teaspoon vanilla extract
  • 3/4       cup buttermilk
  • 3          tablespoons rainbow sprinkles (optional)

Flan:

  • 4          large eggs
  • 1          can (14 ounces) sweetened condensed milk
  • 1          can (12 ounces) evaporated milk
  • 1          tablespoon vanilla extract
  • ground cinnamon, to taste
  1. In saucepan, heat granulated sugar and water over medium-low heat until melted.
  2. Preheat oven to 350 F.
  3. Grease and flour 9-inch Bundt pan. Set aside.
  4. When sugar liquifies and turns golden brown, remove from heat and use silicone spatula or whisk to stir. While stirring, quickly pour into prepared Bundt pan.
  5. To make cake: In large bowl, sift flour, baking powder, baking soda and salt. Set aside.
  6. In another bowl, use hand mixer on medium speed to beat butter and sugar, about 3 minutes, until fluffy. Add eggs and vanilla. Beat well.
  7. On low speed, gradually beat in flour mixture and buttermilk until combined.
  8. Fold in rainbow sprinkles, if desired.
  9. Pour batter into pans over caramel sauce.
  10. To make flan: In blender on high speed, blend eggs, sweetened condensed milk, evaporated milk and vanilla until well combined.
  11. Gently pour through strainer and onto prepared cake batter.
  12. Sprinkle cinnamon on top.
  13. Place pan in water bath by putting it in larger baking dish, roasting pan, hotel pan or similar. Pour hot water halfway up sides to create water bath.
  14. Bake approximately 1 hour. Cake should be golden brown and jiggle when shaken when done.
  15. Remove cake from water bath and cool on rack 10 minutes.
  16. Run knife or spatula carefully around edges to separate. Place plate on top of cake and, while holding it, flip over carefully and quickly.
  17. Refrigerate at least 1 hour or overnight before serving.

 

Photo courtesy of Ink Phinyawatana (Green Curry)

Source: Ronald McDonald House of Dallas

Videos 12 August 2021

Build-Your-Own Sausage Foil Packet Dinner

(Family Features) Finding time for a family meal during fall means navigating busy schedules full of school, jobs, social events and more. Squeezing in dinner together calls for an easy dish that takes less than an hour so you can catch up with loved ones.

Let your oven do the work for you with this Build-Your-Own Sausage Foil Packet Dinner recipe that requires just 10 minutes of prep before 30 minutes of baking, leaving you plenty of time to help little ones with homework. It all starts with Coleman Natural Uncured Polish Kielbasa, a traditional Polish sausage rope smoked and fully cooked so all you need to do is slice into 1/2-inch pieces and toss together with veggies and seasonings. You can feel good you are serving pork sourced from American family farms that raise their animals crate free with no antibiotics or added hormones ever.

An added benefit of this simple recipe is that it’s customizable, allowing you to substitute your family’s favorite flavors to satisfy everyone at the table. Or, if your loved ones are easily pleased and open to a variety of ingredients, you can try different veggies each time so it tastes like a new dish over and over again.

Visit ColemanNatural.com/Recipes to find more fall meal inspiration.

Watch video to see how to make this recipe!

Build-Your-Own Sausage Foil Packet Dinner

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4

  • 1          package Coleman Natural Uncured Polish Kielbasa, sliced 1/2-inch thick
  • 2          cloves garlic, minced
  • 2          ears corn, each cut crosswise into four pieces
  • 2          large tomatoes, chopped
  • 1          medium red onion, thinly sliced
  • 1          pound Yukon Gold potatoes, chopped into 1-inch pieces
  • 2          tablespoons extra-virgin olive oil
  • salt, to taste
  • pepper, to taste
  • 2          tablespoons parsley, chopped
  1. Preheat oven to 425 F.
  2. Cut foil into four sheets about 12 inches long.
  3. Divide kielbasa, garlic, corn, tomatoes, onion and potatoes evenly over foil sheets. Drizzle with oil then season with salt and pepper, to taste. Toss gently to combine.
  4. Top each packet with parsley and fold crosswise over kielbasa and vegetable mixture to completely cover food. Roll top and bottom edges to seal.
  5. Place foil packets on baking sheet and bake 30 minutes.

Variations: Customize ingredients for personal preferences. Use broccoli in place of corn or substitute peppers for onions.

Source:  Coleman Natural

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