recipes

Breakfast & Brunch 01 November 2018

A Comforting Breakfast to Savor this Season

Bring new holiday traditions to life with a warm, wholesome morning meal

(Family Features) As the busy holiday season approaches, take time to relax and make family memories with a delicious breakfast at home. Bringing loved ones together doesn’t always need to involve an elaborate gathering. Sometimes, a warm, cozy morning meal is all you need.

With wholesome nutrition top of mind for many moms, incorporating milk into your family’s routine can be a simple way to get important nutrients like protein, calcium and vitamin D. When you use real, farm fresh, dairy milk in your favorite holiday recipes, you can feel good knowing that it provides a natural nutrient package that is hard to match in any other single food or beverage.

During this holiday season, bring the family together to enjoy savory comfort foods, like this homemade twist on classic hash browns. Made with ingredients you can feel good about, like nutritious milk, crisp vegetables and fresh herbs, this potato hash is sure to become a new favorite. It’s served with an 8-ounce glass of milk for an extra nutrient boost that helps everyone power through the busy holiday season.

For more recipes to bring the family together during the holiday season, visit milklife.com.

Garlic Herb Potato Hash

  • 3          tablespoons unsalted butter
  • 8          small red potatoes, skin-on and diced (about 3 cups)
  • 1          red bell pepper, diced
  • 3          teaspoons minced garlic
  • 1          teaspoon fresh thyme, finely chopped, plus additional for topping
  • 1          teaspoon fresh oregano, finely chopped, plus additional for topping
  • 2          tablespoons all-purpose flour
  • 2/3       cup milk
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 2          slices low-sodium turkey bacon, cooked near crispy
  • 1/4       cup finely grated reduced-fat sharp cheddar cheese
  1. In large skillet over medium heat, melt butter then add potatoes, bell peppers, garlic, thyme and oregano, stirring occasionally until potatoes are fork-tender.
  2. Sprinkle flour over potato mixture and stir to coat. Gradually stir in milk until sauce forms. Season with salt and pepper and stir in slices of turkey bacon. Sprinkle with cheddar cheese and cover, allowing to melt 1-2 minutes. Uncover and top with additional herbs, if desired, before serving.
  3. Pair each serving with 8-ounce glass of milk.

Nutritional information per serving: 320 calories; 11 g fat; 6 g saturated fat; 45 mg cholesterol; 17 g protein; 38 g carbohydrates; 3 g fiber; 440 mg sodium; 434 mg calcium (45% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk. 

Source: MilkPEP

Meal Ideas 28 January 2019

A Winning Spread for the Big Game

(Family Features) Big-game watch parties call for big-game snacks, but that doesn’t have to mean complicated recipes or hours spent in the kitchen. Small bites and hearty dips made with real ingredients can be easy to prepare, and make an impressive spread that guests can enjoy from opening kickoff to the final whistle.  

To avoid the classic snacking fumble of having your guests’ chips crumbling in your dips, choose an option like Garden of Eatin’ Blue Tortilla Chips, the mother of all chips, made with organic whole blue corn kernels that are stone ground to perfection for thick, tasty and hearty chips that stand up to any dip.

To prepare for fellow viewers with other lifestyle or dietary needs, plan to offer snacks and dips that satisfy even the most finicky of fans. Prepare a double serving of guacamole and split it in two. Keep one as-is for an easy and healthy vegan option, and make BLT Guacamole with the rest.

Serve with Garden of Eatin’ Grain Free Cassava Chips, which are made with organic cassava, sunflower and chia seeds. Crafted to perfection, these gluten-free, grain-free, vegan, paleo-approved chips provide a tasty touchdown for the whole team.

If you’re looking to bring the heat with bold taste and just enough spice in each bite, go for a warm option like Tex-Mex Enchilada Queso. To save time, you can assemble it a few hours before kickoff or even a day ahead of the game then bake just prior to guests arriving. An easy way to make this recipe stretch is to make a portion without meat so you have a vegetarian option as well.

Find more recipes to bring victory to your game-day spread at gardenofeatin.com.
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BLT Guacamole

Recipe courtesy of Gaby Dalkin of What’s Gaby Cooking

  • 3          strips bacon
  • 3          avocados, seeds removed
  • 2          baby romaine lettuce leaves, halved and shredded
  • 1          small red onion, finely chopped
  • 2          tomatoes, finely chopped
  • 1          lime, juiced
  • 1          lemon, juiced
  • 2          tablespoons cilantro, chopped
  • 2          tablespoons chives, chopped
  • kosher salt, to taste
  • pepper, to taste
  • Garden of Eatin’ Grain-Free Cassava Chips
  1. Cook bacon according to package instructions. Drain on paper towel and break into small pieces.
  2. In medium bowl, roughly mash avocado. Add lettuce, onion, tomato and bacon. Stir lime juice, lemon juice, cilantro and chives into avocado. Season with salt and pepper, to taste.
  3. Serve with tortilla chips.

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Tex-Mex Enchilada Queso

Recipe courtesy of Gaby Dalkin of What’s Gaby Cooking

  •             Nonstick cooking spray
  • 8          ounces cream cheese, at room temperature
  • 1          cup sour cream
  • 1          tablespoon ground chili powder
  • 1          teaspoon ground cumin
  • 1/2       teaspoon garlic powder
  • 1/2       teaspoon kosher salt
  • 1          can (10 ounces) green enchilada sauce
  • 1          can (15 ounces) black beans, rinsed and drained
  • 1          can (10 ounces) diced tomatoes in green chilies, drained
  • 1          cup frozen corn, thawed
  • 1          cup freshly grated sharp cheddar cheese, divided
  • 1          cup shredded rotisserie chicken
  • chopped fresh cilantro
  • chopped green onions
  • Garden of Eatin’ Blue Corn Tortilla Chips, for serving
  1. Heat oven to 400° F.
  2. Lightly coat deep, 9-inch skillet with cooking spray.
  3. In large bowl, using hand mixer on medium speed, beat cream cheese, sour cream, chili powder, cumin, garlic powder and salt until smooth and well combined. Reduce speed to low then beat in enchilada sauce until incorporated. Stir in beans, tomatoes, corn, 1/2 cup cheddar cheese and shredded chicken.
  4. Transfer mixture to prepared baking dish. Top with remaining cheddar cheese. Bake 25-30 minutes until dip is hot and cheese is bubbly. Sprinkle with cilantro and green onions.
  5. Serve warm with tortilla chips.

Source: Garden of Eatin’

Meal Ideas 25 January 2019

Simple, Flavorful Recipes to Reimagine Mealtime

(Family Features) While it can be easy to fall into a routine of cooking the same recipes week in and week out, getting creative with mealtime can be as easy as making simple swaps and trying new flavor combinations with fresh, high-quality ingredients.

One of the easiest ways to shake things up in the kitchen any night of the week is to reimagine a classic dish by replacing one of the main ingredients. As an alternative to the typical chicken or beef, fresh pork is a versatile, convenient and flavorful protein that can easily transform a predictable meal into something new and delicious.

Instead of chicken Florentine, try this recipe for Pork Chops in Creamy Roasted Garlic Florentine Sauce, or rethink the typical weeknight stir-fry with this quick and easy Italian Stir-Fried Pork and Pasta.

For more creative yet easy ways to reimagine mealtime, visit Smithfield.com/ShakeItUp.
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Pork Chops in Creamy Roasted Garlic Florentine Sauce

Cook time: 20 minutes
Servings: 4

  • 4          Smithfield Boneless Pork Chops
  • salt, to taste
  • pepper, to taste
  • 4          tablespoons olive oil, divided
  • 8          cloves garlic, minced
  • 1/4       cup bacon pieces, half-cooked
  • 1/2       cup chicken stock
  • 2          cups heavy cream
  • 1 1/2    cups chopped fresh baby spinach
  • 1/2       cup chopped fresh tomato
  • 1/4       cup grated Parmesan cheese
  • 1          teaspoon Italian seasoning
  1. Season pork chops on both sides with salt and pepper, to taste.
  2. In large skillet, heat 2 tablespoons oil over medium heat. Cook pork chops 4-5 minutes per side until internal temperature reaches 145° F. Remove pork chops from pan and keep warm.
  3. In same skillet, heat remaining oil over medium heat. Add minced garlic and partially cooked bacon to skillet; cook until tender, about 3 minutes. Add chicken stock and bring to simmer.
  4. Reduce heat to low and add heavy cream. Season with salt and pepper, to taste.
  5. Add spinach and tomatoes to sauce; let spinach wilt. Stir in Parmesan cheese and Italian seasoning; simmer about 3 minutes.
  6. Return pork chops to pan along with juices. Spoon Florentine sauce over chops; simmer 3-5 minutes.

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Italian Stir-Fried Pork and Pasta

Cook time: 30 minutes
Servings: 4

  • 1          Smithfield Roasted Garlic & Herb Marinated Fresh Pork Loin Filet
  • 1          package (8 ounces) spiral pasta
  • 2          tablespoons olive oil
  • 2          small zucchini squash, sliced lengthwise and cut into 1/2-inch slices
  • 1          small red onion, thinly sliced
  • 8          sliced mushrooms
  • 1/2       cup julienne-sliced sun-dried tomatoes
  • 1          teaspoon minced garlic
  • 1/4       cup butter
  • 1/2       cup grated Parmesan cheese
  • 2          tablespoons chopped fresh basil
  1. Heat skillet or wok to 400° F.
  2. Slice pork loin filet into thin strips.
  3. Cook pasta according to package directions.
  4. Add pork strips and oil to heated skillet. Stir-fry until meat is browned, about 5 minutes.
  5. Add zucchini, onion, mushrooms, tomatoes, garlic and butter to skillet; stir-fry until vegetables are crisp-tender, about 5 minutes.
  6. Drain pasta and add to pork and vegetable mixture with cheese and basil; toss to coat.

Source:  Smithfield

Meal Ideas 18 January 2019

Game Day Eats and Treats

Score major points with delicious dishes

(Family Features) If the crew is coming over to root for your favorite team, it may be time to spice up the menu. Whether you’re hosting the weekend get-together or watching the game after work, switch up your typical spread and serve something new to leave your guests cheering for more.

When it comes to choosing an ingredient that can lend a winning assist to nearly any dish and score you some major points, look no further than California Ripe Olives.

Variety is key when mapping out food for a crowd, regardless of the event. Plan on serving one main course and two sides, and consider no-fuss options like chips and dips. If there are kids in attendance, make sure there is something neutral for even the pickiest eaters to snack on. However, try your best to avoid anything that needs a knife and fork to eat – finger foods typically work best when the game is on and conversation is flowing.

The mild and unique taste of California Ripe Olives lends itself well to many different flavor pairings, such as these recipes for Pulled Pork Sandwiches with Peach-Olive Jam, Easy Olive Bread and Sun-Dried Tomato and Olive Tapenade. Whether your guests are fans of spicy, mild, sweet or savory, the only limit is your imagination when you pull a can of olives from the pantry.

Family farms across California grow 95 percent of the ripe olives consumed in the United States. Each can is a labor of love. Multi-generational family farms work with family-owned canneries in California to produce each can and ensure only the highest quality olives make it from the farm to your game-day table. For more creative ways to use olives, including family recipes from growers across California, visit CalOlive.org .

Simple Entertaining Tips to Take Your Table to the Next Level

  1. A colorful platter is an easy way to spice up a spread.
  2. Pair something salty with something sweet for a juxtaposition of flavors.
  3. If you’re serving food on neutral plates, add some colorful linens.
  4. Plan the menu around a central theme or ingredient.
  5. Guests love choices – making more options available can make for better spreads.
  6. Use versatile ingredients, like California Ripe Olives, to keep picky eaters happy.

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Pulled Pork Sandwiches with Peach-Olive Jam

  • 1          teaspoon olive oil
  • 3          pounds pork shoulder roast
  • kosher salt, to taste
  • ground black pepper, to taste
  • 4          cloves garlic, quartered
  • 4          cups low-sodium chicken broth
  • 8          ounces dried peaches
  • 1          tablespoon chili powder
  • 1          cup California Black Ripe Olives, wedged
  • 2          teaspoons country mustard
  • 1          ounce arugula
  • 8          onion rolls, split and toasted
  1. Heat oven to 375° F.
  2. In large, high-sided saute pan, heat oil over medium-high heat.
  3. Season pork with salt and pepper, to taste, and cook in pan 3-4 minutes on each side until browned.
  4. Stir in garlic and continue cooking 3-5 minutes.
  5. Pour in chicken broth, peaches and chili powder; bring to boil.
  6. Cover loosely with foil and bake in oven 2 hours.
  7. With slotted spoon, carefully remove peaches and transfer to small mixing bowl. Mix olives and mustard with peaches; set aside.
  8. Continue to cook pork in oven 30-60 minutes until fork tender.
  9. Allow to cool slightly then shred by pulling apart with fork.
  10. Assemble sandwiches by spooning pork onto toasted rolls.
  11. Top with arugula and peach-olive mixture.

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Easy Olive Bread

Recipe courtesy of The Wicked Noodle

  • 8          ounces cream cheese, softened
  • 1/4       cup unsalted butter, softened
  • 1/2       cup mayonnaise
  • 1          clove garlic, minced
  • 2          cups shredded cheddar cheese
  • 10        ounces California Green Ripe Olives, chopped
  • 2          green onions, chopped
  • 1          loaf French bread, sliced in half lengthwise
  1. Heat oven to 350° F.
  2. In bowl, mix cream cheese, butter and mayonnaise until thoroughly combined. Add garlic; stir well to distribute. Add cheddar cheese, green olives and green onions; stir to combine.
  3. Spread mixture on cut sides of bread. Bake 20-30 minutes, until cheese is hot, bubbly and starting to brown.

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Sun-Dried Tomato and Olive Tapenade

  • 1/2       cup shallots, chopped
  • 1/4       cup chopped smoked sun-dried tomatoes
  • 2          tablespoons extra-virgin olive oil
  • 2          tablespoons white balsamic vinegar
  • 2          cloves garlic, minced
  • 1          can (6 ounces) California Green Ripe Olives, drained
  • 1          can (6 ounces) California Black Ripe Olives, drained
  • 1/4       cup lightly packed fresh basil
  • sea salt, to taste
  • freshly ground pepper, to taste
  • crackers or toasted baguette slices
  1. In food processor, pulse shallots, sun-dried tomatoes, olive oil, vinegar and garlic until finely chopped. Add olives, basil, salt and pepper; pulse again until chopped.
  2. Cover and chill 1 hour.
  3. Serve with crackers or toasted baguette slices.

Note: Recipe can be prepared one day in advance.

Photo courtesy of The Wicked Noodle (Easy Olive Bread)

Source:  California Olive Committee

Snacks 17 January 2019

Smarter Snacking with Nutrition in Mind

(Family Features) Planning health-conscious New Year’s resolutions typically includes cutting back on unhealthy foods during meals from breakfast to dinner. However, it’s also important to cut out sugary, calorie-laden snacks that can counteract all your hard work throughout the rest of the day.

Rather than skipping snacks entirely, it’s possible to instead incorporate nutritious options that pack protein to help you recharge without going overboard on calories, sodium and sugars. Opt for quick bites like Baked White Bean and Artichoke Dip paired with light, crunchy, low-sugar crackers to get the fuel you need between meals.

This snack idea can be especially filling yet nutritious when you dip with an option like gluten-free, non-GMO Crunchmaster Protein Snack Crackers, made with wholesome ingredients crafted to fit healthy, active lifestyles. With five grams of plant-based protein per serving, the cholesterol-free crackers can aid in providing energy without unnecessary sugars.

As you take steps to incorporate a healthier lifestyle in the New Year, be sure to take into account healthy activities along with nutritious eating habits from the first meal of the day to the last, and each snack in-between.

For more nutritious snacking ideas and recipes, visit crunchmaster.com.

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Baked White Bean and Artichoke Dip with Crackers

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 8

  • 1          can (15 ounces) organic white cannellini beans, drained and rinsed
  • 1          can (14 fluid ounces) water-packed artichoke hearts, drained
  • 1/3       cup olive oil
  • 2          tablespoons finely chopped fresh chives, divided
  • 1          teaspoon lemon zest
  • 1          tablespoon lemon juice
  • 1          tablespoon white wine vinegar
  • 2          cloves garlic
  • 1/2       teaspoon salt
  • 1/4       teaspoon pepper
  • pinch of cayenne pepper
  • 1          package (3.54 ounces) Crunchmaster Protein Snack Crackers in Roasted Garlic flavor
  1. Heat oven to 400° F.
  2. In food processor, puree beans, artichokes, olive oil, 1 tablespoon chives, lemon zest, lemon juice, vinegar, garlic, salt, pepper and cayenne until smooth. Scrape into 4-cup baking dish and smooth over top.
  3. Bake 15-20 minutes, or until heated through. Sprinkle with remaining chives and serve with crackers.

Tip: Substitute parsley or mint for chives, if desired.

Nutrition information per serving: 200 calories; 10 g fat; 1 g saturated fat; 580 mg sodium; 21 g carbohydrates; 4 g fiber; 1 g sugar; 7 g protein.

Source: Crunchmaster

Videos 16 January 2019

Cooking Up Comfort

Hearty dishes for cold, dreary days

(Family Features) On crisp winter days when the wind blows cold, warming up from the inside-out with hearty comfort foods can feel like a worthy solution. From chili to cornbread to dumplings, flavorful and filling foods prepared without an overload of ingredients certainly can provide a feel-good boost on chilly evenings.

Chili, a classic wintertime favorite, can be taken to the next level with a few tasty additions. Make a spicy version by mixing in bacon, sweet potatoes and a chopped jalapeno pepper for a quick warm-up. A simple and somewhat sweet spin on a classic, comforting side, Honey-Pumpkin Cornbread pairs well with the slightly spicy chili. If you’re really looking to put the comfort in a comforting main course, this Skillet Chicken and Dumplings recipe takes less than an hour to create.

To make these heart-warming recipes stand out from a crowd, Circulon Symmetry Chocolate Cookware provides dishwasher-safe, premium nonstick cookware for easy cleanup and food release that slides right off.

Find more information and comforting family-favorite recipes at circulon.com.

Watch video to see how to make this delicious recipe!

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Sweet Potato and Black Bean Chili

Prep time: 30 minutes
Cook time: 60 minutes
Servings: 6

  • Circulon Symmetry Chocolate 5.5-Quart Casserole
  • 6          slices thick-cut smoked bacon, chopped
  • 1          pound sweet potatoes, peeled and diced into 3/4-inch pieces
  • 2          medium onions, chopped
  • 1          jalapeno pepper, seeded and finely chopped
  • 5          garlic cloves, minced
  • 2          tablespoons chili powder
  • 2          teaspoons ground cumin
  • 1/2       teaspoon dried oregano
  • 1/4       teaspoon ground chipotle pepper
  • 2          cups chicken broth
  • 1          can (14 1/2 ounces) no-salt-added fire-roasted diced tomatoes
  • 1          can (15 ounces) no-salt-added black beans
  • 1/2       cup quick-cooking barley
  • 1/2       teaspoon salt
  1. Heat casserole over medium heat. Add bacon and cook until browned and crisp, about 7-8 minutes. Using slotted spoon, transfer bacon to paper towel-covered plate.
  2. Reduce bacon fat in casserole to 2 tablespoons and return to stove over medium-high heat. Add sweet potatoes, onions and jalapeno pepper; cook, stirring occasionally, until onion is slightly softened, about 5 minutes.
  3. Add garlic and cook 1 minute. Stir in chili powder, cumin, oregano and ground chipotle; cook until fragrant, 15 seconds.
  4. Pour in broth, tomatoes, beans and barley; reduce heat to medium-low, cover and simmer until sweet potatoes are tender and barley is cooked through, about 20 minutes. Remove from heat and stir in bacon and salt; let stand 15 minutes before serving.

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Honey-Pumpkin Cornbread

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 12-16

  • Circulon Nonstick 9-Inch Square Baking Pan
  • 1 1/2    cups all-purpose flour
  • 1 1/4    cups yellow cornmeal
  • 3          tablespoons sugar
  • 1 1/2    teaspoons baking powder
  • 1/4       teaspoon baking soda
  • 1/2       teaspoon sea salt
  • 1          cup canned pumpkin puree
  • 2          large eggs, at room temperature
  • 5          tablespoons unsalted butter, melted
  • 4          tablespoons honey
  • 1/3       cup buttermilk
  • 1          tablespoon grated orange zest
  1. Heat oven to 400° F. Lightly butter baking pan.
  2. In bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt.
  3. In separate bowl, whisk pumpkin puree, eggs, butter, honey, buttermilk and orange zest. Stir flour mixture into pumpkin mixture until moistened; transfer to prepared baking pan.
  4. Bake until cornbread pulls away from sides of pan and toothpick inserted into center comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pan and cool on wire rack at least 10 minutes before cutting.

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Skillet Chicken and Dumplings

Prep time: 30 minutes
Cook time: 40 minutes
Servings: 8

  • Circulon Symmetry Chocolate 3.5-Quart Saucepan
  • 3          containers (32 ounces each) low-sodium chicken stock
  • Circulon Symmetry Chocolate 12-Inch Essentials Pan
  • 2          medium onions, diced
  • 4          carrots, peeled and sliced into 1-inch rounds
  • 1          head broccoli, chopped
  • 2          tablespoons butter
  • 2          tablespoons olive oil
  • 2-3       cups chopped chicken
  • 2          bay leaves
  • 1/2       teaspoon dried oregano
  • 1/2       teaspoon dried basil
  • 1/2       teaspoon dried thyme
  • 1          teaspoon powdered garlic
  • 1/2       teaspoon salt
  • 1/4       teaspoon pepper
  • 1/2       cup half-and-half
  • 2          tablespoons cornstarch

Dumplings:

  • 1 1/2    cups whole-wheat or all-purpose flour
  • 2          teaspoons baking powder
  • 1/2       teaspoon salt
  • 1          cup half-and-half

Garnish:

  • fresh grated Parmesan cheese
  • fresh black pepper
  1. In saucepan, bring chicken stock to boil.
  2. In essentials pan, saute onions, carrots and broccoli with butter. Add olive oil as needed if pan looks dry. Cook until onions are translucent and carrots are beginning to soften.
  3. Add chopped chicken, bay leaves, oregano, basil, thyme, garlic, salt, pepper and hot chicken stock to skillet. Simmer 20-30 minutes until vegetables are softened. Adjust seasoning, as necessary.
  4. Whisk cornstarch into half-and-half until smooth. Whisk into soup and simmer 5 minutes, until slightly thickened.
  5. To make Dumplings: In medium bowl, mix flour, baking powder, salt and half-and-half. Swirl soup with wooden spoon and add heaping tablespoons into center of soup at strong simmer. Continue adding until all dumpling batter is used. Cover with lid and cook on high 2-3 minutes.
  6. Serve topped with grated Parmesan and fresh cracked pepper.

Source: Circulon

Videos 04 January 2019

Family-Favorite Comfort Foods

3 dairy-inspired dishes for weeknight dinners

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

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

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

Find more weeknight meal solutions at milkmeansmore.org.

Watch video to see how to make this delicious recipe!

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Pasta and Chicken in Garlic Cream Sauce

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

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

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Cheesy Turkey Chili Mac

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

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

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Chicken and Wild Rice Soup

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

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

Source:  United Dairy Industry of Michigan

Meal Ideas 15 November 2018

Bold Flavor Boosts for Tradition-Worthy Holiday Meals

(Family Features) Holiday gatherings provide perfect opportunities to get creative in the kitchen. Spending quality time with family and friends over an unforgettably delicious meal is what the holiday season is all about, after all. Make sure to be the one everyone is raving about because you've brought something new and delicious to your event by transforming ordinary seasonal recipes with a clever, bold twist.

At first, changing a classic family recipe or whipping up a new, taste-tempting holiday dish may seem daunting. However, balancing taste and complexity doesn't need to be stressful. Simplify recipe planning with one versatile ingredient that provides a bold boost and creates real crowd pleasers: cooking wines.

Now is the time to make cooking wine a must-have in your kitchen essentials. Using a wine specially made for cook­ing provides consistent, momentous flavor, as it withstands high cooking temperatures and has a long shelf life. One option to try this season is Holland House Cooking Wines, with a long and delicious history of adding rich, robust flavor to a wide variety of culinary applications.

These cooking wines are perfect for plenty of recipes and come in savory and flavor-boosting varieties including: Marsala, imparting a sweet-wine flavor with hints of hazelnut; Red, offering a smooth, medium-bodied finish; White, featuring a slightly dry but distinct profile; and Sherry, offering a mild flavor with hints of nut and caramel.

If you're looking for recipe inspiration for your holiday feast, you can experience the bold flavors of Holland House with these soon-to-be holiday favorites. Serve Garlic and Herb Lamb Chops with Marsala Mushroom Sauce as your entree alongside Asiago and Bacon Orzo Medley. For a dessert no one can say no to, try scrumptious Buttered Pound Cake with Sherry Mascarpone and Soaked Berries.

Visit hollandhouseflavors.com for more taste-tempting holiday recipes.


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Garlic and Herb Lamb Chops with Marsala Mushroom Sauce

Prep time: 30 minutes
Cook time: 30 minutes plus marinating
Servings: 7 (about 2 lamb chops per serving)

  • 2 tablespoons fresh rosemary, chopped
  • 4 teaspoons fresh garlic,minced, divided
  • 1 tablespoon lemon zest, grated
  • 3/4 cup Holland House Marsala Cooking Wine, divided
  • 2 tablespoons extra-virgin olive oil
  • 2 racks of lamb (approximately 3-4 pounds), trimmed and cleaned

Marsala Mushroom Sauce:

  • 1 tablespoon butter
  • 1 pound fresh baby bella or cremini mushrooms, cleaned
  • 2 tablespoons fresh shallots, thinly sliced
  • 1/2 cup beef stock
  • 1 teaspoon Dijon mustard
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon fresh parsley, chopped
  1. In large bowl, combine rosemary, 3 teaspoons garlic, lemon zest, 1/4 cup cooking wine and olive oil. Add racks of lamb, meat-side up, and cover bowl. Marinate 6-24 hours. After marinating, heat oven to 400° F. Transfer racks of lamb to heated, oven-proof saute pan on stovetop and sear each side 2 minutes until golden brown.
  2. Transfer oven-proof saute pan with lamb to heated oven and cook approximately 10 minutes, or until lamb reaches 135° F in center. Remove pan from oven and take lamb out of pan to rest.
  3. To make Marsala Mushroom Sauce: In same pan, melt butter over medium heat; add mushrooms and saute. Add shallots and remaining garlic, cooking until fragrant. Deglaze with remaining cooking wine. Add beef stock and whisk in Dijon mustard. Season with salt and pepper, to taste, and cook 2 minutes to reduce and thicken.
  4. Carve racks of lamb by cutting between ribs. Serve drizzled with Marsala Mushroom Sauce. Garnish with parsley.

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Asiago and Bacon Orzo Medley

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 11 (about 1/2 cup per serving)

  • 4 ounces bacon, chopped
  • 4 ounces white onion, diced
  • 1 teaspoon garlic, minced
  • 2 cups fresh asparagus tips
  • 2 cups cherry tomatoes, halved
  • 1/4 cup Holland House White Cooking Wine
  • 1/4 cup chicken stock
  • 3 cups orzo, cooked according to package directions
  • 1/2 cup shaved Asiago cheese
  • salt, to taste
  • pepper, to taste
  1. In large saucepan, cook bacon over medium heat until crisp. Add onions and garlic to pan with bacon and saute until fragrant and soft. Cook onions until translucent.
  2. Add asparagus tips, cherry tomatoes, chicken stock and cooking wine to saucepan and deglaze.
  3. Add cooked orzo and Asiago cheese, stirring to combine. Cook 2 minutes. Season with salt and pepper, to taste.

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Buttered Pound Cake with Sherry Mascarpone and Soaked Berries

Prep time: 5 minutes
Cook time: 15 minutes plus marinating
Servings: 10 (2 pieces per serving)

  • 3/4 cup fresh raspberries
  • 3/4 cup fresh blueberries
  • 3/4 cup fresh blackberries
  • 1/2 cup Holland House Sherry Cooking Wine, divided
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest, grated
  • 2 tablespoons honey
  • 1 cup mascarpone cheese
  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons sugar
  • 2 tablespoons butter
  • 1 pound cake, cut into 20 pieces
  1. In medium bowl, combine rasp-berries, blueberries, blackberries, 1/3 cup cooking wine, lemon juice, lemon zest and honey. Cover bowl and marinate at room temperature 30 minutes.
  2. In mixer, whip mascarpone by slowly adding heavy whipping cream, sugar and remaining cooking wine. Once thoroughly mixed, whip to stiff peaks.
  3. Butter both sides of each piece of pound cake and add to saute pan. Over medium heat, brown both sides of cake until golden. Place two pieces of toasted pound cake in individual serving dishes and let cool.
  4. Place dollop of whipped mascarpone on pound cake pieces. Garnish with marinated berries.

Source: Holland House Cooking Wines

Holiday 09 November 2018

A Host’s Guide to Holiday Gatherings

(Family Features) Gearing up for a big crowd at your holiday festivities can provide moments of excitement, stress, fun and plenty of other emotions as the big dinner draws near. This year, avoid any nagging feelings of doubt with this step-by-step guide to prepare for large gatherings.

Plan in advance. Even if you're typically the last-minute type, the hectic holiday season is no time to wait until a few days ahead of the celebration to throw meals and more together. Instead, be sure to put together a guest list and send invites at least a few weeks out. Take inventory of supplies like silverware, plates, serving dishes and any accessories you'd like to feature at the table. Make an outline of the food each guest is bringing, or, if you'll supply all the food, ensure there will be plenty for everyone - don't forget to take into account special diets or allergies.

Make a list. Planning only takes you so far if you don't write everything down. Once the menu is determined, list out what you'll need to make the magic happen. Don't forget to jot down easily overlooked items that can be picked up the day of, such as ice.

Remember to thaw. One surefire way to make the big day a big disaster is to forget to thaw your main course. If you're planning to roast a turkey - perhaps the most common centerpiece - remember it takes around a day to thaw for every two pounds of meat. So, for example, it could take close to a week for a 14-pound turkey to fully thaw prior to cooking.

Prep the day before. There are many tasks (big and small) that can be taken care of the day before guests arrive, making the holiday less stressful for hosts. From whipping up simple appetizers like dips to giving the house a thorough cleaning, there's plenty of pressure that can be taken off your shoulders 24 hours in advance. If you really want to make the big day a breeze, consider cooking your main dish, slicing the meat and placing it in reheating pans one day prior.

Create a schedule. No matter how far in advance you plan or how much prep you complete prior to the festivities, there will always be day-of work to be done. With guests coming in and out, it can be helpful to lay out what's known as a "fire list," which details times chronologically for when things need done, such as starting the oven to warm the turkey or simply remembering to lay out dessert following the meal.

Find more holiday hosting tips and meal solutions at omahasteaks.com.

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Butcher's Butter Filet Mignon Roast Garnish

  • 1/4 cup salted butter
  • 1/4 cup duck fat
  • 1/2 teaspoon fresh rosemary, minced
  • 1 teaspoon fresh thyme, minced
  • 1 clove garlic, minced
  • 1/2 anchovy filet, minced
  • 1/8 teaspoon black pepper
  • 1 prepared Omaha Steaks Filet Mignon Roast
  1. In small saucepan, combine butter, duck fat, rosemary, thyme, garlic, anchovy filet and black pepper. Heat on low 3-5 minutes until fragrant. Remove from heat and serve over Filet Mignon Roast.

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Roasted Grape Gastrique

Roasted Grapes:

  • 4 cups assorted grapes (picked, washed and dried)
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cinnamon stick
  • nonstick cooking spray

Gastrique:

  • 2 tablespoons water
  • 1/2 cup sugar
  • 1/2 cup apple cider vinegar
  • 1 tablespoon cornstarch mixed with 4 tablespoons water
  1. To make Roasted Grapes: Heat oven to 350° F.
  2. In bowl, combine grapes, olive oil, salt, pepper and cinnamon stick.
  3. Lightly spray baking sheet with nonstick cooking spray. Pour grape mixture onto baking sheet. Bake 15 minutes. Remove from oven and pour into bowl.
  4. To make Gastrique: In small saucepan, combine water and sugar. Bring to boil over medium-high heat, 5-7 minutes, until sugar starts to brown.
  5. Remove from heat and slowly add vinegar. Return to heat and stir until combined. Add cornstarch and water mixture; bring to boil. Remove from heat.
  6. Pour Gastrique mixture over Roasted Grapes.

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Whole Basted Turkey

  • 1 Omaha Steaks Whole Basted Turkey (10 pounds)
  1. Thaw turkey completely in refrigerator 3-4 days or, keeping turkey in vacuum-sealed packaging, place in sink full of cold water 5-7 hours, changing water approximately every 30 minutes.
  2. Heat oven to 350° F. Remove turkey from vacuum-sealed bag. Place turkey in bag provided; secure bag with twist tie. Place bag in deep roasting pan. Using fork, puncture 6-8 holes in top of bag. For extra browning or crispness, slit top of bag for final 20-30 minutes of roasting.
  3. Roast turkey 2 hours, 45 minutes- 3 hours. Turkey is done when internal temperature measured with kitchen thermometer reaches 165° F.

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Source:  Omaha Steaks

Holiday 30 October 2018

Take Holiday Hosting to the Next Level

(Family Features) It can be easy to impress your holiday guests without overdoing it in the kitchen by putting to use recipes that require little time to prep. After all, those precious moments with loved ones are meant for reflection and conversation, but that doesn’t mean you have to settle for lesser dishes.

Appetizers like Beet Carpaccio Salad with Toasted Hazelnuts and Caprese Avocado Toast provide aesthetic appeal and taste to tide appetites. As one of the key ingredients, Filippo Berio Classic Balsamic Glaze adds tanginess and artistic flair for flavorful small bites.

Go above and beyond with a main course that’s prepped in 10 minutes and ready in less than two hours like this Rosemary and Raspberry Balsamic Roasted Leg of Lamb, which can be the center of attention as guests dig in for a delightful meal.

Finally, for a nightcap worth celebrating, this Dark Chocolate and Cherry Cheesecake can serve a crowd thanks to ingredients like Filippo Berio Raspberry Balsamic glaze, providing tangy, fruity flavor with its rich, smooth blend of raspberry juice and balsamic vinegar of Modena.

Find more holiday recipes that can take your gathering to the next level at filippoberio.com.
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Rosemary and Raspberry Balsamic Roasted Leg of Lamb

Prep time: 10 minutes
Cook time: 1 hour, 30 minutes
Servings: 8

Roasted Leg of Lamb:

  • 3          tablespoons Filippo Berio Olive Oil
  • 2          tablespoons Filippo Berio Raspberry Balsamic Glaze
  • 1          tablespoon chopped fresh rosemary
  • 4          teaspoons grainy mustard
  • 1          bone-in leg of lamb (about 6 pounds)
  • 2          cloves garlic, thinly sliced
  • 1          teaspoon salt
  • 1          teaspoon pepper
  • 3          onions, quartered
  • 1          cup water

Gravy:

  • 3          tablespoons all-purpose flour
  • 1/2       cup dry red wine
  • 4          cups chicken stock
  • 2          tablespoons Filippo Berio Raspberry Balsamic Glaze
  • 1          sprig fresh rosemary
  • 1/2       teaspoon salt
  • 1/4       teaspoon pepper
  1. To make Roasted Leg of Lamb: Heat oven to 400° F. In bowl, whisk olive oil, raspberry balsamic glaze, rosemary and mustard; set aside.
  2. Make small incisions in lamb and insert garlic slices. Rub olive oil mixture over lamb. Sprinkle with salt and pepper. Transfer to roasting pan fitted with rack. Add onions; pour water into bottom of pan.
  3. Roast 80-90 minutes, or until internal temperature reaches 145° F for medium-rare, adding water to pan as needed to avoid scorching and onions drying out.
  4. Transfer lamb to carving board and tent with foil.
  5. To make Gravy: Place roasting pan on stovetop over medium-high heat; stir in flour. Whisk in wine; boil 1-2 minutes, or until reduced by half. Whisk in chicken stock and raspberry balsamic glaze. Add rosemary; bring to boil and simmer 8-10 minutes, or until thickened. Season with salt and pepper. Serve with lamb.

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Dark Chocolate and Cherry Cheesecake

Prep time: 20 minutes
Cook time: 1 hour, 40 minutes
Servings: 12

Crust:

  • 1 1/2    cups graham cracker crumbs
  • 1/3       cup Filippo Berio Extra Light Olive Oil
  • 1/4       cup packed brown sugar

Filling:

  • 3/4       cup chopped bittersweet chocolate
  • 1          tablespoon Filippo Berio Classic Balsamic Glaze
  • 3          packages (8 ounces each) brick-style cream cheese, room temperature
  • 1          cup granulated sugar
  • 3          eggs
  • 1          cup sour cream
  • 1          teaspoon vanilla

Cherry Topping:

  • 3          cups frozen cherries
  • 3/4       cup packed brown sugar
  • 1          tablespoon Filippo Berio Olive Oil
  • 1/2       cup water, plus 2 tablespoons, divided
  • 2          tablespoons cornstarch
  • 2          tablespoons Filippo Berio Classic Balsamic Glaze
  1. To make Crust: Heat oven to 350° F.
  2. Mix graham wafer crumbs, oil and sugar; press into bottom of 9-inch springform pan. Bake 8 minutes; let cool. Reduce oven temperature to 325° F.
  3. To make Filling: In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring until smooth. Remove from heat and stir in balsamic glaze. Let cool slightly.
  4. Using electric mixer, beat together cream cheese, sugar and melted chocolate mixture until light and fluffy. Beat in eggs, one at a time. Beat in sour cream and vanilla; pour over crust.
  5. Wrap outside of springform pan in heavy-duty foil. Set inside roasting pan and pour in boiling water until halfway up sides of springform pan. Bake 90-100 minutes, or until sides are set and center is still slightly jiggly; cool 5 minutes. Run knife between cheesecake and pan; cool completely. Refrigerate 24 hours.
  6. To make Cherry Topping: In small saucepan over medium heat, bring cherries, sugar, olive oil and 1/2 cup water to boil. Reduce heat and simmer 5-6 minutes, or until sugar dissolves.
  7. Whisk cornstarch with remaining water; whisk into mixture. Cook about 3 minutes, or until thickened.
  8. Transfer to bowl; cover and refrigerate at least 2 hours or up to one day. Spoon over cheesecake; drizzle with balsamic glaze.

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Beet Carpaccio Salad with Toasted Hazelnuts

Prep time: 10 min
Servings: 4

  • 1 1/2    pounds roasted beets
  • 2          cups microgreens
  • 4          ounces goat cheese, crumbled
  • 1/4       cup chopped toasted hazelnuts
  • 2          tablespoons Filippo Berio Classic Balsamic Glaze
  • 1/4       teaspoon flaked sea salt
  • 1/4       teaspoon cracked pepper
  1. Heat oven to 400° F.
  2. Using chef’s knife or mandoline, thinly slice beets; arrange on platter.
  3. Arrange microgreens over beets; scatter with goat cheese. Sprinkle hazelnuts over top and drizzle with balsamic glaze. Sprinkle with salt and pepper.

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Caprese Avocado Toast with Balsamic Glaze

Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4

  • 2          tablespoons Filippo Berio Robusto Extra Virgin Olive Oil
  • 4          slices rustic Italian bread, about 3/4-inch thick
  • 1          large clove garlic, halved
  • 2          small ripe avocados, peeled and pitted
  • 1          tablespoon lemon juice
  • 1/4       cup torn fresh basil, divided
  • 1/2       teaspoon salt, divided
  • 1/2       teaspoon pepper, divided
  • 1          large ripe tomato, sliced
  • 8          ounces fresh mozzarella cheese, sliced
  • 1/4       teaspoon hot pepper flakes
  • 1/4       cup Filippo Berio Classic Balsamic Glaze
  1. Heat oven to broil; position rack at highest level. Brush olive oil over both sides of each slice of bread; broil, turning once, 3-5 minutes, or until golden brown. Rub cut side of garlic clove over bread while still hot.
  2. Mash together avocados, lemon juice, 1/8 cup basil, 1/4 teaspoon salt and 1/4 teaspoon pepper; spread over one side of each slice of bread. Top with tomato slices; season with remaining salt and pepper. Top with mozzarella slices; sprinkle with hot pepper flakes.
  3. Drizzle each slice of bread with balsamic glaze. Sprinkle with remaining basil; serve immediately.

Source:  Filippo Berio

Watch video to see how to make this delicious recipe!

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