(Family Features) When planning this year’s holiday menu, consider building meals around a versatile main course that you can dress up or down and then integrate into easy leftover dishes. A ham is a perfect solution because it works equally well as the centerpiece of an elegant meal or as savory sliders to serve with chutney or hot mustard.
Beyond versatile ingredients, a winning holiday menu relies on proper preparation, and that’s why quality cookware is essential. An option like Anolon Gourmet Cookware is designed for superior performance that can help bring joy to cooking and features heavy-duty pan bodies and comfort-grip handles for safe and secure lifting and leverage. The aesthetically pleasing cookware’s premium-quality, nonstick surface provides lasting durability, effortless food release and easy clean up – perfect for the busy holiday season.
Ham it Up (or Down)
Ham is an ideal holiday protein because you can serve it as a centerpiece dish or as part of a more casual meal and still achieve great results either way. Make the most of this holiday favorite with these tips:
- Be sure to get a ham big enough for leftovers. It's just as good sliced up for sandwiches or fried with eggs as it is when presented in its full glory out of the oven.
- Think beyond the main table. A glazed ham is pretty on the table, but it's also delicious when served casually, for example on a sandwich bar with savory rolls, tangy mustards and other condiments.
- If your holiday plans are up in the air, go ahead and make a ham in advance to keep on hand for casual meals during the busy holiday season or for a quick meal with unexpected guests.
Explore more cookware options to serve up your holiday best at anolon.com.
Country Ham and Cheddar on Biscuits
Recipe courtesy of Anolon Gourmet Cookware
- 1 tablespoon olive oil
- medium Anolon skillet
- 1 small onion, finely chopped
- 2 teaspoons fresh ginger, minced
- 3/4 teaspoon curry powder
- 1/4 teaspoon ground cinnamon
- 3/4 cup dried currants
- 3 tablespoons water
- 2 tablespoons raspberry vinegar
- 2 tablespoons sugar
- 1/4 cup apple jelly
- 1 tablespoon country Dijon mustard
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon coarse ground black pepper
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons chilled unsalted butter, cut into small pieces
- 3/4 cup low-fat buttermilk, plus 2 tablespoons
- Anolon large nonstick baking sheet
- 1 large egg yolk, beaten
- 12 ounces country ham, thinly sliced
- 6 slices (about 6 ounces) sharp cheddar cheese
- To make chutney: heat oil in skillet over medium heat. Add onion and ginger; cook, stirring occasionally, until slightly softened, 3-4 minutes.
- Add curry powder and cinnamon; cook, stirring, 30 seconds. Stir in currants and cook until slightly softened, 2 minutes.
- Add water and vinegar and cook until currants plump slightly, about 3 minutes.
- Stir in sugar and cook 1 minute.
- Remove from heat and let cool 10 minutes. Stir in jelly, mustard and salt; refrigerate until ready to serve.
- To make biscuits: Heat oven to 425° F.
- In large bowl, combine flour, baking powder, pepper, baking soda and salt. Using pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Stir in buttermilk until mixture is moistened.
- In bowl, knead dough 3-4 times to bring together. Press dough into disk and wrap in plastic wrap; refrigerate 20-30 minutes. On lightly floured surface, roll dough out to 1/2-inch thickness. Using 2-inch fluted biscuit cutter, start at outside edge of dough and cut out biscuits and set on baking sheet. Gently press dough scraps together and roll again to 1/2-inch thickness. Repeat to cut out 24 biscuits total. Brush tops of biscuits with egg yolk.
- Bake biscuits in center of oven until puffed and tops are golden brown. Remove from oven and cool 15 minutes.
- Split biscuits in half and set aside. Lay ham slices on cutting board in single layer. Using 2-inch fluted biscuit cutter, punch out 24 ham circles and place each on bottom half of biscuit. Lay cheese slices on cutting board and punch out 24 circles to place each on top of ham. Spoon chutney evenly on top of each biscuit then replace top half of each biscuit.
Note: Biscuits can be assembled several hours ahead of serving and kept in refrigerator.
Cola and Brown Sugar Glazed Ham
Recipe courtesy of Anolon Gourmet Cookware
- 11-12 pounds shank half bone-in cooked ham
- large Anolon roasting pan
- 4 cups cola, divided
- 2 cups orange juice, divided
- 1/2 cup dark brown sugar
- 1/4 cup Dijon mustard
- Heat oven to 350° F.
- Trim skin and excess fat off ham. With sharp knife, score ham all over in diamond pattern. Place ham in roasting pan then pour 1 cup cola and 1 cup orange juice over it. Cover pan with aluminum foil and roast 1 hour and 15 minutes.
- While ham roasts, in medium saucepan, combine remaining cola, orange juice, brown sugar and Dijon mustard. Bring mixture to boil over medium-high heat and cook about 45-48 minutes, until reduced to 1 cup and mixture is slightly syrupy.
- After ham roasts 1 hour and 15 minutes, remove foil and baste with glaze. Continue roasting and basting ham every 15 minutes with glaze until it is glossy and instant read thermometer inserted into thickest portion registers 145° F, about 1 hour and 15-30 minutes longer. Remove from oven and let rest 15-20 minutes before slicing.
Source: Anolon Gourmet Cookware
(Family Features) Cooks today crave new food inspiration, creative recipes and flavorful dishes, and they want it all at a great price. Whether you’re trying one of the year's hottest cooking trends or serving up a spread for a holiday celebration, pork offers an affordable variety of cuts and flavor profiles to help inspire every occasion.
This season, the National Pork Board is teaming up with leading chefs from across the country –Matt Abdoo, Adam Sappington and Jose Mendin – to discover their favorite pork dishes, the techniques behind them and how pork inspires their creativity in the kitchen.
Chef Mendin is a five-time James Beard semi-finalist and founding partner and chef at Pubbelly Noodle Bar, an Asian-inspired gastropub in Miami. In his Honey Balsamic-Glazed Ham recipe, pineapple combines with honey and balsamic vinegar for a flavorful centerpiece that's easily paired with smashed potatoes.
Visit PorkBeinspired.com for more pork cooking inspiration this holiday season.
Honey Balsamic-Glazed Ham with Smashed Potatoes
Recipe courtesy of Jose Mendin, Pubbelly Noodle Bar, on behalf of the National Pork Board
Prep time: 15 minutes
Cook time: 1 hour, 20 minutes
- 1 3-pound boneless ham, netting removed and casing trimmed off
- 1/2 cup water
Honey Balsamic Glaze:
- 1 can (8 ounces) crushed pineapple (2/3 cup pineapple, 1/3 cup juice)
- 1/2 cup honey
- 1/2 cup balsamic vinegar
- 2 tablespoons unsalted butter
- 2 tablespoons soy sauce
- 1/2 teaspoon finely chopped fresh thyme (or 1/4 teaspoon dried thyme)
- 1/2 teaspoon freshly ground black pepper
- 3 pounds small red potatoes, scrubbed but unpeeled
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley (or 1 1/2 teaspoons dried parsley)
- Make the Honey Balsamic Glaze: In a small heavy saucepan, bring ingredients to a boil over high heat, stirring often. Reduce the heat to low and simmer, stirring often, until the liquid is reduced by about half, 7-10 minutes. Transfer to small bowl and let cool to room temperature.
- Preheat oven to 350° F. Using a sharp knife, score ham in a crosshatch pattern. Place ham in roasting pan and add 1/2 cup water. Cover tightly with aluminum foil. Bake for 30 minutes. Uncover and spread half of the glaze over the ham, forcing it into the scored cuts. Bake for 15 minutes. Repeat with remaining glaze and bake until a meat thermometer inserted into the center of the ham reads 140° F, about 15 minutes more. If necessary, to keep glaze from scorching, tent ham with aluminum foil. Let stand at room temperature for 10 minutes before slicing.
- Make the Smashed Potatoes: After about 30 minutes of baking the ham, place potatoes in large saucepan and add enough cold, salted water to cover by 2 inches. Cover saucepan and bring to a boil over high heat. Uncover and reduce heat to medium. Cook until tender, about 20 minutes. Drain well and return potatoes to saucepan. Add butter, oil, salt and pepper, and crush with a large fork then stir in the parsley. Partially cover with the lid to keep warm.
- Slice the ham crosswise and serve with the smashed potatoes.
(Family Features) Give your meals a wake-up call because breakfast is no longer just for mornings. From weeknight family dinners to a quick lunch, you can make mealtime fun with breakfast recipes any time of day.
Delicious, wholesome ingredients are the centerpiece of breakfast dishes, and hand-crafted Smithfield bacon, ham and sausage lends mouthwatering flavor to breakfast dishes you can enjoy all day, any day. Put a hearty spin on avocado toast or get creative with a protein-packed breakfast bowl.
Find more recipes you can enjoy morning, noon and night at Smithfield.com.
Breakfast Avocado Toast with Bacon and Ham
Cook time: 30 minutes Serves: 4
- 12 slices Smithfield Thick Cut Bacon
- 16 ounces Smithfield Anytime Favorites Boneless Sliced Ham
- 1 1/2-2 quarts water
- 1 lime, juiced
- 1 cup freshly made or refrigerated, prepared guacamole
- 4 large eggs
- 4 thick slices seeded whole-grain bread, toasted golden brown
- freshly ground black pepper
- 1 tablespoon chopped parsley or cilantro leaves
- Heat oven to 375° F. Lightly spray baking rack and place on top of foil-lined, rimmed baking pan. Separate strips of bacon and lay flat in single layer on rack. Bake 15-18 minutes, or until just crisp, rotating pan halfway through cooking. Using spatula, remove bacon from pan while warm; drain on paper towels.
- While bacon is baking, lay sliced ham on lightly sprayed, rimmed baking pan. Bake 5-7 minutes, or until warmed through. Keep bacon and ham warm.
- In saucepot over medium-high heat, heat water and lime juice until simmering. Crack eggs into small cups. Slowly add eggs one at a time to pot and simmer 4-5 minutes, or until whites are just set for runny yolk or a little longer for firmer yolk. Remove eggs from water with slotted spoon and drain on paper towel.
- Spread guacamole onto toast, topping each with sliced ham, egg, pepper and bacon. Sprinkle with parsley or cilantro and serve warm.
Hearty Breakfast Bowl
Prep time: 10 minutes
Cook time: 30 minutes
- 8 slices Smithfield Thick Cut Bacon
- 16 ounces Smithfield Boneless Ham Steaks, cubed
- 3 cups cooked steel-cut Irish or traditional oatmeal
- 3 1/2-4 quarts water, divided
- 1 pound fresh asparagus
- 4 eggs
- 2 cups fresh assorted berries
- 1/2 cup walnuts
- 1/3 cup pepitas (Spanish pumpkin seeds)
- Heat oven to 375° F.
- Lightly spray baking rack and place on top of foil-lined, rimmed baking pan. Separate strips of bacon and lay flat in single layer on rack. Bake 15-18 minutes, or until just crisp, rotating pan halfway through cooking. Using spatula, remove bacon from pan while warm; drain on paper towels. Drain fat from pan. Place ham cubes on same rack and bake 5-7 minutes, or until heated through.
- Prepare oatmeal as directed on package and keep warm with ham and bacon.
- Over high heat, bring 2 quarts water to boil and blanch asparagus 1-2 minutes, or until tender-crisp when pierced with fork. With tongs or slotted spoon, remove asparagus; drain and reserve. In same saucepot over high heat, bring 1 1/2-2 quarts water to boil. Reduce heat to simmer and, using slotted spoon, carefully lower eggs into water individually. Cook 6 1/2 minutes for softer, jammy yolk or a little more for firmer yolk, keeping water simmering during cooking. Transfer eggs to bowl of ice water and chill 1 minute for easier peeling.
To assemble: divide oatmeal, asparagus, berries, ham and bacon among four bowls. Place peeled, halved egg in each bowl and top with walnuts and pepitas.
(Family Features) There’s no denying that brunch is a popular favorite, but you don’t have to leave the comfort of your own home to enjoy a delicious spread with family and friends.
Enjoy this weekend luxury every day and bring brunch home with premium ingredients like Smithfield’s Hometown Original Bacon, Anytime Favorites Diced Ham and Fresh Breakfast Sausage.
Delight friends and family with a full spread of mouthwatering recipes like Sausage and Egg Tarts dressed with Asparagus and Tomatoes, Cheesy Bacon Jalapeno Corn Muffins, Cinnamon French Toast Sausage Roll-Ups and Scrambled Eggs and Ham in a Waffle Cup. Then enhance your menu with options for customization like jams, butters and toppings to make brunch at home unique and unforgettable.
Boost Brunch with a Bloody Mary Bar
Premium ingredients and worthwhile recipes are a great way to make brunch at home, and adding a Bloody Mary bar to the mix is one way to give your spread extra flair. Provide your guests multiple options for toppings so they can perfectly customize their adult beverages with garnishes like these:
- Salt (plain or flavored)
- Smithfield Hometown Original Bacon
- Celery stalks
- Worcestershire sauce
- Hot sauces
- Stuffed olives
- Pickled green beans
- Pickle spears
- Cheese cubes
- Cherry tomatoes
For more brunch and entertaining recipe inspiration, visit Smithfield.com.
Cheesy Bacon Jalapeno Corn Muffins
- Nonstick cooking spray
- 1 package (16 ounces) Smithfield Hometown Original Bacon
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup shredded sharp cheddar cheese
- 2 eggs
- 6 tablespoons butter, melted
- 1/3 cup honey
- 3/4 cup milk or buttermilk
- 1 can corn kernels, drained
- 2 medium jalapeno peppers, seeded and diced
- 1 medium jalapeno pepper, thinly sliced
- Heat oven to 375° F.
- Line rimmed baking pan with foil and set lightly sprayed baking rack in pan. Cut bacon crosswise into thirds and lay out bacon strips on rack, being careful not to overlap slices. Bake 10-12 minutes, or until bacon has just begun to crisp. Remove from oven and drain on paper towels. Increase oven temperature to 400 F.
- In large bowl, stir together flour, cornmeal, baking powder, salt and cheese until well mixed.
- In small bowl, whisk eggs until frothy and stir in melted butter, honey and milk. Add milk mixture to dry ingredients and stir until combined. Fold in corn and diced jalapeno and reserve.
- Lightly spray or butter 12-cup muffin tin and line each cup with two slices of bacon. Evenly divide muffin batter into cups, filling about three-fourths full and top with remaining bacon and sliced jalapeno. Bake muffins 20 minutes, or until golden brown, using toothpick to test doneness. Let cool briefly, remove muffins from tin and serve while still warm.
Sausage and Egg Tarts with Asparagus and Tomatoes
- Flour, for dusting
- 1 package (about 1 pound) frozen prepared puff pastry, thawed
- 9 eggs, brought to room temperature for 30 minutes, divided
- 1 teaspoon water
- 1 Smithfield Hometown Original Fresh Sausage Roll, sliced into 8 patties, cooked and halved
- 1 pound fresh asparagus spears, cut into pieces
- 1 pint grape tomatoes, halved lengthwise
- salt, to taste
- freshly ground black pepper, to taste
- 1/2 cup shredded Parmesan cheese (optional)
- Heat oven to 400° F.
- On lightly floured surface, roll out pastry and cut into eight 4-5-inch squares and transfer to greased or parchment-lined baking sheets spaced about 1 inch apart. Using small knife, lightly score line 1/2-inch inside edges of squares to create framed border. With fork, prick several holes in center of pastry squares.
- Bake squares 7-8 minutes, or until pastry has puffed substantially yet not begun to brown. Remove from oven and immediately tamp down centers inside of scored line carefully with back of fork.
- Lightly beat 1 egg with water and brush outside frames of pastry with egg wash. Slightly overlapping framed pastry borders, equally divide and arrange sausage, asparagus and tomatoes in pastry squares, leaving centers open for eggs. Top each with cracked egg, seasoning with salt and pepper and sprinkling with cheese, if desired.
- Return to oven and bake 8-10 minutes, or until puff pastry is golden brown and eggs have just set. Let cool slightly and transfer tarts with spatula to serving plate and serve warm.
Cinnamon French Toast Sausage Roll-Ups
- 12 Smithfield Fresh Sausage Links
- 2 eggs
- 2/3 cup milk
- 3 tablespoons almond liquor (optional)
- 1/2 teaspoon ground cinnamon
- 6 slices whole-wheat bread, crust removed and cut in half
- 3 tablespoons butter
- Cook sausage according to package directions; keep warm.
- Beat together eggs, milk, almond liquor and cinnamon. Dip one bread slice half in egg mixture and wrap around one sausage link. Press bread edges together where they overlap to keep from unrolling. Repeat with remaining bread and sausage links.
- Heat large skillet over medium heat; add butter and let melt. Place French toast-wrapped sausages in skillet, seam-side down. Cook until browned on all sides, about 10 minutes total.
Scrambled Eggs and Ham in a Waffle Cup
- 6 eggs
- 1/2 cup milk
- 1/2 cup sharp cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups Smithfield Honey Cured Boneless Ham Steak, diced
- 1 tablespoon butter
- 8 waffle cups (4 ounces each)
- 4 teaspoons maple syrup, warm, divided
- 1 teaspoon fresh thyme, chopped
- In bowl, whisk together eggs, milk, cheese, salt and pepper; stir in ham.
- In 10-inch, nonstick skillet, melt butter over medium-high heat. Add egg mixture; reduce heat to medium-low.
- Using wooden spoon, scrape eggs from edges of pan to center. Continue stirring eggs 3-5 minutes, or until fluffy.
- Scoop 1/2 cup warm scrambled eggs into waffle cup and drizzle with 1/2 teaspoon maple syrup. Garnish with fresh thyme leaves. Repeat for each waffle cup.
Source: Smithfield Foods
(Family Features) From the breakfast nook to the dinner table, an Easter meal isn’t complete without a delicious ham for guests to enjoy and share. Whether you’re serving up a casual brunch, an early dinner or a formal holiday feast, an easy-to-prepare spiral ham is the perfect centerpiece for any meal occasion.
Perfectly cooked and hand trimmed, Smithfield spiral sliced hams make holiday entertaining quick and effortless, so you can spend less time in the kitchen and more time with family and friends.
For an added twist that will truly impress your guests, try any of Smithfield’s exceptional flavor offerings, like the Baked Apple Spice Spiral Sliced Ham, part of the premium Smokehouse Reserve line. You’ll also delight family and friends with flavors like Salted Caramel, Pecan Praline, Brown Sugar and Crunchy Glaze.
Serve up any leftovers as-is or easily incorporate them into an array of tasty dishes for brunch, lunch or dinner the next day. Try this Leftover Ham and Bacon Hash for a quick at-home brunch dish or use in an easy appetizer like Ham and Brie Crostini.
With flavor this easy, this could be your most delicious Easter yet. For more Easter recipe inspiration, visit Smithfield.com.
Leftover Ham and Bacon Hash
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 pounds yellow potatoes, diced
- 8 ounces button mushrooms, quartered
- 1 1/2 cups Smithfield Anytime Favorites Cubed Ham or Smithfield Hickory Smoked Spiral Sliced Ham, cooked
- 4 slices Smithfield Hometown Original Bacon, cooked and cut into 1-inch pieces
- 2/3 cup jarred roasted red pepper, drained and roughly chopped
- 3/4 cup fresh mozzarella cheese, cubed
- 2-3 eggs, fried or poached to preference (optional)
- 1/3 cup fresh basil leaves, thinly sliced
- Heat oven to 425° F. In large bowl, whisk together mustard, oil, salt and pepper until combined. Add potatoes and mushrooms, and toss to coat.
- Spread potato mixture evenly onto two lightly oiled or nonstick, rimmed baking pans and roast in oven 35-40 minutes, or until potatoes and mushrooms have started to brown, stirring halfway through cooking. Add any leftover bacon or ham to mixture and stir.
- Add in roasted peppers to oven-safe serving casserole (if desired) and top with cheese. Bake additional 10-15 minutes, or until cheese has softened and begun to melt. Top hash with eggs, if desired, and sliced basil.
Ham and Brie Crostini with Fig Jam
- 1 French baguette (10-12 ounces), sliced on bias, 1/4-inch thick (about 24 pieces)
- 1/2 cup extra-virgin olive oil
- 3/4 pound Smithfield Hickory Smoked Spiral Sliced Ham, cut into 24 pieces
- 9 ounces Brie cheese, sliced and cut into 24 pieces
- 1/4 cup fig jam
- Heat oven to 400° F.
- Lightly brush both sides of baguette slices with oil and place slightly spaced on rimmed baking pans. Bake 10-12 minutes, or until lightly browned and crisp.
- Top each slice with ham and Brie; bake additional 5-8 minutes, or until Brie has just started to melt.
- Top each crostini with fig jam and serve warm.
Easy Meals That Go Anywhere
(Family Features) Once again, you’re in a rush to pick up one child from soccer practice and take the other one to dance class — you have to feed them something, but there’s no time to eat at home. What do you do? Forget fast food. Everything you need for something quick, delicious and portable could be in your kitchen already.
In just minutes, you can wrap up an easy meal for your dashboard dining experience using tortillas. They’re versatile, with recipes that go beyond traditional Mexican fare. They’re so handy, in fact, that they’re outsold in the U.S. only by fresh breads, and they outsell bagels two to one. Most tortillas are made from either corn or flour, but they come in a variety of flavors and sizes, as well as fat free, heart healthy, low carb, whole wheat and multi-grain versions. And moms will appreciate that corn tortillas are naturally low fat and a good source of fiber.
Wrapping up favorite ingredients inside a tortilla is a simple way to make breakfast, lunch or dinner a moveable feast the whole family can enjoy anywhere.
To help busy moms, Mission Foods, the makers of Mission Tortillas, has tips and recipes for healthy, easy-to-travel meals.
On-the-Go Meal Ideas
- Breakfast — Breakfast burritos with eggs, ham, cheese & salsa start the day off right.
- Lunch — Turkey, Red Delicious apple and cottage cheese wraps make lunch at the office a real treat.
- Dinner — Kids love quesadillas. Dress up the basic chicken quesadilla with avocado and mushrooms.
For more easy-to-make, easy-to-take recipes, visit www.missionmenus.com.
Low Carb Stromboli Wraps
Cook Time: 15 minutes
Prep Time: 12 minutes
- 4 Mission Carb Balance 8-inch Soft Taco Size Flour Tortillas
- 1/3 cup butter or margarine, softened
- 6 tablespoons Parmesan cheese, shredded
- 4 ounces provolone cheese, thinly sliced
- 4 ounces salami, thinly sliced
- 4 ounces ham thinly, sliced
- 1/2 cup (4-ounce jar) roasted red bell peppers, rinsed and cut into strips
- 4 ounces mozzarella cheese, shredded
- Marinara or pizza sauce, heated
- Heat oven to 400°F.
- Lightly spread one side of each tortilla with softened butter; sprinkle with 1 tablespoon Parmesan. Arrange one fourth each of provolone, salami, ham and roasted peppers over center of tortillas, leaving border around edges. Sprinkle with one fourth of the mozzarella.
- Fold up “wrap fashion.” Place seam side down on nonstick baking sheet. Brush with remaining butter; sprinkle with remaining Parmesan.
- Bake 12 to 15 minutes or until golden brown. Slice each stromboli in half on the diagonal. Serve with marinara or pizza sauce, if desired.
Prep Time: 5 minutes
Cook Time: 12 minutes
- 4 Mission Sundried Tomato Basil Wraps
- 3/4 cup prepared marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup thinly sliced pepperoni rounds (approximately 72 slices)
- Evenly spread 3 tablespoons marinara on each wrap.
- Sprinkle 1/2 cup mozzarella evenly over marinara sauce on each wrap.
- Layer 1/4 cup (about 18 slices) pepperoni over shredded cheese on each wrap.
- Fold each wrap in half, forming a half moon.
- Heat 10-inch non-stick skillet over medium heat and lightly spray with non-stick spray.
- Place two pizzadillas in skillet and cook for 3 minutes on each side until crisp and golden brown. Remove and reserve hot. Repeat for other pizzadillas.
- Cut each pizzadilla into quarters and serve one full sliced portion to each person.
Cheeseburger Soft Tacos
Prep Time: 10 minutes
Cook Time: 10 minutes
- 4 Mission 6-inch Fajita Flour Tortillas
- 1 pound lean ground sirloin
- Salt to taste
- Pepper to taste
- 1 cup shredded sharp cheddar cheese or 4 ounces sliced
- 1 red tomato, cut into 1/4-inch slices (4 total slices)
- 2 small green leaf lettuce leaves
- 1 large red onion, sliced into 1/4-inch slices, then pulled into rings
- 12 dill pickle slices
- Separate ground beef into 4 equal parts (4 ounces each); form each part into 4 thin half moon shape patties. Try to shape each patty to fill half of a tortilla.
- Heat a 10-inch non-stick skillet (or use a square, deep walled non-stick electric skillet) over medium high heat.
- Season each hamburger patty with salt and pepper and cook for 3 minutes a side or to desired temperature.
- Near the end of desired cooking time, evenly sprinkle each patty with 1/4 cup cheddar cheese and allow the cheese to melt. Remove cheeseburgers and reserve hot.
- Warm tortillas in microwave for 10 seconds.
- For 1 serving: place a hot cheeseburger on one half of a warmed tortilla and top with 1 tomato slice, 1 lettuce leaf, onion rings and 3 pickle slices. Fold the tortilla in half and serve.
Source: Mission Foods
A perfect way to entertain around the table
(Family Features) With springtime in full bloom, brunch is the perfect way to entertain friends and family for nearly any upcoming occasion or celebration. Take advantage of the budding season with quality time spent with loved ones, more outdoor experiences and wholesome nutrition for the whole family, starting with a delicious morning meal around the table.
When it comes to the food they serve their families, moms want to provide good nutrition, especially for their kids, to help them grow up healthy and strong. Serving a nutritious meal each morning is one way to help kids get a good start to the day, so they can be their best in school, play and any other activities the day brings.
Whether moms know it or not, they are powerful role models for their children’s health and nutrition. When moms set the example and eat nutritious meals themselves, kids notice. For instance, according to a study from the U.S. National Library of Medicine, moms who drink milk are more likely to have kids who drink milk, which is a household staple that provides important nutrients such as calcium, vitamin D and potassium. Setting the example for quality nutrition can be made easy with a delicious meal served with milk to celebrate any occasion this season with guests of all ages.
This simple egg casserole is the perfect excuse to bring the family together and start a beautiful spring day with a wholesome meal and quality time together. For more recipes and reasons to bring the family together, visit milklife.com.
Easy Egg Casserole
- Nonstick cooking spray
- 1 cup lean ham, cubed
- 1 cup frozen seasoned potatoes with onions and peppers
- 3/4 cup frozen spinach, chopped
- 1/2 cup lowfat cheddar or Swiss cheese, shredded
- 6 eggs
- 3/4 cup milk
- Heat oven to 375° F. Lightly coat 8-by-8-inch casserole dish with nonstick spray.
- Arrange ham, potatoes, spinach and cheese in bottom of casserole dish. In large bowl, beat eggs and milk together and pour over ingredients in casserole dish.
- Bake 25-30 minutes, or until lightly browned and puffed. Serve immediately.
- Pair each serving with 8-ounce glass of milk.
Nutritional information per serving: 350 calories; 9 g fat; 3 g saturated fat; 350 mg cholesterol; 32 g protein; 34 g carbohydrates; 2 g fiber; 630 mg sodium; 500 mg calcium (50% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.
(Family Features) Brighten up your Easter feast with unique flavor twists to refresh traditional dishes like ham and deviled eggs. And don’t forget the decorations — it’s easy to create vibrant centerpieces using eggs dyed in the hottest seasonal shades.
“We’ve developed easy tips to dress up your table, from the ham to the centerpiece,” said Mary Beth Harrington of the McCormick Kitchens. “An orange glaze can bring new flavor to the classic ham, while food color can be used to make a variety of spring-inspired egg dyes to feature in Easter table décor.”
Use food color to create custom egg dyes you won’t find in a kit. Visit McCormick.com for seasonal color combinations inspired by the Pantone Spring “Fashion Color Report” as well as simple directions to create an egg-cellent floral centerpiece.
Orange Glazed Ham
Prep time: 10 minutes
Cook time: 1 hour 45 minutes
- 1 bone-in spiral-cut ham, about 10 pounds
- 1 cup orange marmalade
- 1 teaspoon McCormick Mustard, ground
- 1/2 teaspoon McCormick Garlic Powder
- 1/4 teaspoon McCormick Black Pepper, Ground
- 1/4 teaspoon McCormick Cloves, Ground
- Preheat oven to 325°F. Place ham on side in roasting pan. Mix marmalade and spices in small bowl until well blended. Brush 1/2 marmalade mixture over ham, gently separating slices so mixture can reach middle of ham. Cover loosely with foil.
- Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining marmalade mixture. Bake 45 minutes longer. Serve ham with pan drippings.
Tip: Pair spices like ginger or chipotle with fruity jams and preserves to balance out saltiness of ham. Cherry Bourbon, Apricot Pineapple Chipotle or Lemon Ginger are easy flavor combinations your guests will love, and are all available on McCormick.com.
Smoky Deviled Eggs
Prep time: 10 minutes
- 6 hard-cooked eggs, peeled
- 1/4 cup mayonnaise
- 1/2 teaspoon McCormick Mustard, Ground
- 1/2 teaspoon McCormick Paprika, Smoked
- 1/4 teaspoon Lawry’s Seasoned Salt
- 2 slices bacon, crisply cooked and crumbled
- Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
- Stir in mayonnaise, mustard, smoked paprika and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with crumbled bacon.
- Refrigerate 1 hour or until ready to serve.
Tip: Deviled eggs are a snap to customize once you create the base of egg yolks, mayonnaise and ground mustard. Try adding chili powder, red pepper and cumin for a Southwest variation or dill weed and parsley for a Dill Mustard version.
Easy Lemon Daisy Cupcakes
Prep time: 30 minutes
Cook time: 20 minutes
- 1 package (2-layer size) white cake mix
- 1 tablespoon plus 2 teaspoons McCormick Pure Lemon Extract, divided
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup (1/2 stick) butter, softened
- 2 tablespoons sour cream
- 1 package (16 ounces) confectioners’ sugar
- 10 drops McCormick Yellow Food Color
- 18 large marshmallows
- Decorating sugar
- Jelly beans
- Green sprinkles
- Prepare cake mix as directed on package, adding 1 tablespoon of lemon extract. Spoon into 18 paper-lined muffin cups, filling each cup 2/3 full. Bake as directed for cupcakes. Cool cupcakes on wire rack.
- For frosting, beat cream cheese, butter, sour cream and remaining 2 teaspoons lemon extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Stir in food color until evenly tinted. Frost cooled cupcakes.
- To decorate cupcakes, cut each marshmallow crosswise into 5 slices. Sprinkle 1 side of each marshmallow slice with decorating sugar. Arrange 5 marshmallow petals on top of each cupcake to resemble daisy, pressing marshmallows into frosting. Place jelly beans in center of petals. Garnish with sprinkles.
Source: McCormick & Company, Inc.
(Family Features) If you’ll be hosting friends and family to honor Easter this year, make your gathering as simple as it is scrumptious with a decadent brunch menu.
If you’re daunted by the diversity of dishes a brunch menu demands, remember that quality ingredients – not complex preparation – is what makes dishes truly stand out. Fresh produce and superior products instantly elevate a recipe from good to great.
These brunch staples all start as basics, but get a boost with the right combination of quality ingredients:
Made-to-order omelets are always a hit because they guarantee you’re serving up exactly what your guests enjoy. Use a few winning ingredients to create an easy and quick omelet base, then offer an array of toppings, including unexpected flavors such as Jarlsberg Brand Cheese. Best known for its classic wedge, this nutty, mild cheese is also available in slices – perfect for the ooey-gooey factor everyone loves in an omelet.
A classic French quiche combines fresh and flavorful ingredients, is easy to make and tastes delicious hot or cold. The quiche is simple enough to make that you can prepare several varieties, giving guests plenty of options and handily filling a buffet spread. Simply prepare your crust and filling base then mix in fresh, crisp veggies that are steamed or lightly browned. Or create a savory, meaty quiche with your favorite sausage or bacon. Add some cheese before filling the crust and sprinkle some more cheese on top before baking.
Finger foods bursting with flavor simply make brunch better. This recipe uses ready-rolled puff pastry sheets, rosemary and the distinctive taste of Jarlsberg Brand Cheese for a mouthwatering dish that can be featured at a tasting station or as part of a larger meal.
Find more recipes for your Easter brunch at jarlsberg.com.
Make Brunch a Breeze
Skip the stress this Easter with these tips to make preparing your holiday brunch simply delicious.
- Choose several make-ahead dishes that you can prepare well in advance, such as quiche or a breakfast bake.
- Skip time-intensive pancakes and instead serve up a French toast casserole.
- Prepare recipes using the highest-quality, freshest ingredients for the best results.
- Give your meal a boost with unexpected but impactful touches, such as specialty butters, homemade jams and delicious cheeses.
- Create beautiful and tasty accents for your buffet in minutes with pretty bowls or platters filled with colorful, seasonal fruit.
Easy Brunch Omelet
Makes: 4 portions
- chorizo, bacon or ham
- cherry tomatoes
- spring onions
- 8 eggs
- 8 tablespoons water or milk
- salt, to taste
- pepper, to taste
- 2 tablespoons butter
- 8 slices Jarlsberg Cheese
- 8 slices ham
- Prepare toppings. Fry mushrooms and chorizo, bacon or ham; cut cherry tomatoes and spring onions.
- To make omelet, crack eggs in bowl and add water, salt and pepper. Whisk eggs until they turn a pale yellow color, about 25-35 whisks.
- Heat frying pan on medium heat and melt butter. When butter is bubbly, add about one quarter of the egg batter. This will make one of four omelets. When batter starts setting, move hardened parts toward the middle, enabling the rest to get direct heat as well. Use a gentle hand to avoid scrambled eggs. When batter starts to look cooked, add cheese and meat and flip omelet over. The omelet should be slightly golden on fried side and a little runny and soft in the middle.
- Finally, put omelet on plate and add garnish before serving.
Puff Pastry Swirls
Makes: 4 portions
- 4 ready-rolled puff pastry sheets
- 1 cup grated Jarlsberg Cheese
- 2 sprigs fresh rosemary, chopped
- Heat oven to 400° F.
- On lightly floured work surface, roll out pastry sheets into 8-by-4-inch rectangles. Mix grated cheese, rosemary and pepper. Spread mixture over puff pastry. Roll up each pastry rectangle from short end. Press edges firmly together to seal roll.
- Slice each roll into 2-inch thick slices. Place face down on baking sheet and bake for 15-20 minutes.
Tip: To make swirls rise more, don’t roll out pastry with rolling pin.
Cheesy Bacon Quiche
Makes: 4 portions
- 1 cup butter
- 1 cup flour
- 2 tablespoons water
- 1 cup bacon, cut into 1/2-inch cubes
- 1 leek
- 4 eggs
- 1/2 cup Jarlsberg Cheese, plus additional for topping, grated
- 3 tablespoons parsley
- 4 tablespoons cream
- Heat oven to 400° F.
- In large bowl, mix butter, flour, water and salt together. Knead thoroughly to make firm dough. Pack dough in plastic wrap and let rest in refrigerator for 20 minutes. Press dough into full surface of pie plate and cover with aluminum foil. Prebake in oven 10 minutes, then remove aluminum foil and bake another 10 minutes.
- Meanwhile, in frying pan on medium heat, saute bacon. Add leek at end of cooking time.
- In bowl, whisk eggs and cream together and add grated cheese, parsley, bacon and leek. Pour filling into crust and top with grated cheese. Bake for 15 minutes, or until edge is golden brown and center is set.
Tip: To save time, use premade pie crust and bake according to package directions.
Source: Jarlsberg Cheese
(Family Features) For most, it’s not Easter without the classic ham centerpiece. This year, add a flavorful twist to everyone’s favorite holiday main dish with a glaze, chutney or sauce.
Ham pairs well with many flavors, making it easy to create a unique dish every time. From sweet to savory and oh-so succulent, these ham combinations can bring easy elegance and flavor to the table. Serve a decadent ham recipe to ensure your Easter feast is as memorable as it is delicious with a recipe like this Ham with Honey, Fennel and Mustard Glaze.
With this recipe, the traditional ham is now elevated with fresh spring flavors and a crowd-pleasing glaze. Served with bright, seasonal asparagus, this dish brings together unexpected flavors creating a soon-to-be family favorite.
For more Easter inspiration and ways to transform more or leftover ham into tasty baguettes, crepes, quesadillas and more, visit PorkBeinspired.com.
Ham with Honey, Fennel and Mustard Glaze
- 1 7- to 8-pound spiral-sliced smoked ham, bone-in
- 6 tablespoons fennel seeds
- 1 cup honey
- 1 cup Dijon-style mustard
- 1 tablespoon pepper
- 3 pounds asparagus, trimmed
- 2 tablespoons olive oil
- 1 teaspoon salt
- Preheat the oven to 325° F. Position a rack in the lower third of the oven.
- Meanwhile, use a mortar and pestle or spice grinder to coarsely crush the fennel seeds. Set aside 1 tablespoon, then transfer the remaining fennel to a medium bowl and add the honey, mustard, and pepper. Set 1 1/2 cups of the mixture aside.
- Place the ham flat side down in a large shallow roasting pan and brush with about 1/2 of the remaining honey-mustard mixture. Roast the ham, basting with the same honey-mustard mixture and pan juices every 25 to 30 minutes, until the internal temperature reaches 140° F., 15 to 18 minutes per pound (loosely cover with foil if ham gets too browned). Remove the ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes.
- Meanwhile, add a rack to the upper third of the oven and increase the temperature to 400° F. Arrange the asparagus on two large rimmed baking sheets. Drizzle with the olive oil, sprinkle with salt and reserved fennel seeds, and bake until tender, about 15 minutes.
- Slice enough ham to serve and arrange on plates or a platter. Serve the asparagus and the reserved honey-mustard mixture on the side.
Source: National Pork Board