recipes

Appetizers & Sides 07 December 2017

Create Lifelong Memories This Holiday Season

(Family Features) The holiday season is here, giving families an opportunity to spend quality time together in the kitchen. Engage little ones by involving them in the process and teaching them some lifelong kitchen skills while having fun.

Taking part in something as important as holiday meal prep not only reinforces confidence, but also can help teach crucial skills like math, science and reading.

Encourage your family to cook together in the kitchen, turning cooking time into family time, with these tips from Uncle Ben’s “Ben’s Beginners” campaign.

  1. Have Kids Set the Table. During the holidays, dinner becomes a much bigger event. With family members visiting, the dinner table can get quite crowded. Convince your kids to help set the table by putting out utensils, plates and napkins. It’s a simple task to get children of any age involved in family routines.
  2. Let Them Stir. Give those fidgety fingers something to do by letting kids stir room-temperature ingredients. Mashed potatoes, stuffing and gravy all typically require mixing.
  3. Get Clean. Use this time to teach food safety as your children help you scrub produce. As a bonus, it also helps reinforce washing hands, too.
  4. Count on the Counter. Put your kids to the test to help count and measure ingredients as you add them to the recipe.
  5. Rock ’n’ Roll. Blast some fun holiday tunes. This can help hold kids’ attention while working.
  6. Share the Holiday Cheer. Make every moment sharable by staging the final product for a quick photo shoot. Encourage your little ones to show off what they helped make and capture their proud moments in the kitchen.
  7. Have Fun. Dress for the occasion with matching aprons and chefs’ hats. Tweak recipes to embrace your family’s interests and make dinner something to smile about.

The holidays are all about spending quality time with loved ones. Although it may feel as if too much time is spent in the kitchen, cooking time can become memorable family time when the whole gang is involved. For more tips and tricks on getting kids in the kitchen, and for recipes the entire family can cook together, visit beginners.unclebens.com.

 14078 detail image embed2

Holiday Rice

Prep time: 30-45 minutes
Servings: 6

  • 1          box Uncle Ben’s Long Grain & Wild Rice, Original Recipe
  • 2 1/4    cups water
  • 2          tablespoons unsalted butter, divided
  • 2          cups chopped leeks (white parts only)
  • 1/2       cup orange juice
  • 1          tablespoon lemon juice
  • 1          tablespoon finely chopped fresh sage
  • 1          large clove garlic, passed through press
  • salt, to taste
  • pepper, to taste
  • 1/8       teaspoon ground cinnamon 
  1. In 2-quart saucepan, add rice and spice packet, water and 1/2 tablespoon butter. Bring to boil, cover and reduce heat to simmer. Cook 25 minutes.
  2. In large skillet, melt remaining butter. Add leeks and cook over medium heat 15 minutes, stirring, until soft and golden. Add orange juice, lemon juice, sage and garlic. Cook over high heat 2 minutes, stirring constantly. Add cooked rice to skillet and stir 1 minute until rice is hot. Add salt and pepper, to taste, and cinnamon.

Photo courtesy of Getty Images

Source: Uncle Ben’s

Dessert 27 November 2017

Throw a Christmas Cookie Party

(Family Features) The next best thing to baking cookies for many home chefs is baking cookies with friends. Dust off your favorite recipes, create a festive playlist and fill your home with the tantalizing aroma of baked goodies for the ultimate Christmas cookie party.

Turn things up a notch and swap classic sugar cookies for these festive Red Velvet Crinkle Cookies, Peppermint Truffle Cookies and Almond Gingerbread Cookies. Along with those tasty treats, don’t let your guests go thirsty. Add peppermint extract to a slow cooker hot chocolate so guests can sip and be merry throughout the party.

Find more holiday recipes at McCormick.com.

14075 detail image embed1

Peppermint Truffle Cookies

  • 8          ounces bittersweet baking chocolate
  • 1/2       cup (1 stick) butter
  • 1          cup sugar, divided
  • 1          egg
  • 1/2       teaspoon McCormick Pure Peppermint Extract
  • 2          cups flour
  • 36        milk chocolate kiss-shaped candies, unwrapped
  1. Heat oven to 350° F.
  2. In large, microwavable bowl, heat chocolate and butter on high 1-2 minutes, or until butter is melted. Let stand 10 minutes to cool slightly. Add 1/2 cup sugar, egg and peppermint extract. Beat with electric mixer on medium speed until well blended. Gradually beat in flour on low speed until well mixed.
  3. Shape dough into 1-inch balls. Press chocolate candy into center of each ball, forming dough around candy to enclose it. Roll in remaining sugar to coat. Place 1 inch apart on greased baking sheets.
  4. Bake 9-11 minutes, or until cookies are set. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.

14075 detail image embed2

Almond Gingerbread Cookies

  • 3          cups flour
  • 2          teaspoons McCormick Ginger, Ground
  • 1          teaspoon McCormick Cinnamon, Ground
  • 1          teaspoon baking soda
  • 1/4       teaspoon McCormick Nutmeg, Ground
  • 1/4       teaspoon salt
  • 3/4       cup (1 1/2 sticks) butter, softened
  • 3/4       cup firmly packed brown sugar
  • 1/2       cup molasses
  • 1          egg
  • 1          teaspoon McCormick Pure Vanilla Extract
  • 1 1/3    cups sliced almonds
  1. In large bowl, mix flour, ginger, cinnamon, baking soda, nutmeg and salt.
  2. In separate large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla extract; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours, or as long as overnight.
  3. Heat oven to 350° F. Shape dough into 1-inch balls. Roll in sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets.
  4. Bake 8-10 minutes, or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

14075 detail image embed3

Slow Cooker Peppermint Hot Chocolate

  • 1/2       gallon (8 cups) whole milk
  • 1          can (14 ounces) sweetened condensed milk
  • 1          package (12 ounces) dark chocolate chips
  • 1/2       teaspoon McCormick Pure Peppermint Extract
  1. Place whole milk, condensed milk, chocolate chips and peppermint extract in slow cooker. Cover. Cook 60-70 minutes on high, or until chocolate is melted and mixture is heated through, stirring every 15 minutes.
  2. Reduce heat to warm or low to serve.

14075 detail image embed4

Red Velvet Crinkle Cookies

  • 1 2/3    cups flour
  • 1/3       cup unsweetened cocoa powder
  • 1 1/2    teaspoons baking powder
  • 1/4       teaspoon salt
  • 1/2       cup (1 stick) butter, softened
  • 1 1/4    cups granulated sugar
  • 2          eggs
  • 1 1/2    teaspoons McCormick Red Food Color
  • 1          teaspoon McCormick Pure Vanilla Extract
  • 1/2       cup confectioners’ sugar
  • nonstick cooking spray
  1. In medium bowl, mix flour, cocoa powder, baking powder and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, food color and vanilla extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 4 hours.
  2. Heat oven to 350° F. Shape dough into 1-inch balls. Roll in confectioners’ sugar to completely coat. Place 2 inches apart on baking sheets sprayed with nonstick cooking spray.
  3. Bake 10-12 minutes, or until cookies are puffed. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

Source: McCormick

Holiday 09 November 2017

Deliver Holiday Flavor with Pecans

(Family Features) The holiday season is ripe with opportunities to gather around the table with loved ones and enjoy a delicious meal.

Elevate your holiday menu with freshly harvested ingredients like naturally sweet pecans. As America’s only native tree nut, the pecan boasts a proud heritage shared by the farmers who have grown it for generations – but this tree nut is more than a pie ingredient.

While the American Pecan Council’s Classic Pecan Pie is an ideal grand finale, consider including nutrient-dense pecans throughout the holiday season as a snack or in innovative pecan-filled dishes like Roasted Acorn Squash with Pecan Vinaigrette and Pecan Wild Rice Pilaf.

In addition to being a versatile addition to your holiday feast, in each 1-ounce serving of pecans, you’ll get 12 grams of “good” monounsaturated fat with zero cholesterol or sodium, according to the USDA. Compared to other nuts, pecans are among the lowest in carbs (4 grams) and highest in dietary fiber (3 grams) per serving.

For more seasonal recipes, nutritional information and cooking tips, visit AmericanPecan.com.

14040 detail image embed1

Classic Pecan Pie

Prep time: 15 minutes
Cook time: 70 minutes
Servings: 10

  • 1          pie dough (9 inches)
  • 6          tablespoons unsalted butter, melted and cooled
  • 1          cup light corn syrup
  • 1          cup light brown sugar
  • 2          teaspoons pure vanilla extract
  • 3          large eggs, lightly beaten
  • 1/2       teaspoon salt
  • 2 1/2    cups raw pecan halves
  1. Place baking sheet in oven. Heat oven to 350° F.
  2. Line pie pan with rolled out pie dough. Press into edges and up sides. Use fingers or fork to create decorative edge. Set aside.
  3. In large bowl, whisk together butter, corn syrup, brown sugar and vanilla extract. Add eggs and salt, and whisk until mixture is even. Fold in pecan halves.
  4. Pour mixture into pie crust and spread evenly with spatula. Use pieces of aluminum foil to cover edges of pie crust. Place pie on prepared baking sheet and bake 60-70 minutes, or until pie is set in center.
  5. Remove pie from oven and allow to cool completely before serving or chilling.

Note: Pie can be made 1 day ahead and refrigerated overnight. Allow pie to come to room temperature before serving.

14040 detail image embed2

Roasted Acorn Squash Salad with Pecan Vinaigrette

Prep time: 15 minutes
Cook time: 35 minutes
Servings: 4

Squash:

  • 1          small acorn squash
  • 1          tablespoon olive oil
  • 1/4       teaspoon sea salt

Dressing:

  • 1/2       cup raw pecan pieces
  • 1/4       cup olive or pecan oil
  • 2          tablespoons apple cider vinegar
  • 1          tablespoon maple syrup
  • 1/4       teaspoon sea salt

Salad:

  • 3-4       handfuls baby spinach
  • 1 1/2    cups cooked farro
  • 1          medium shallot, thinly sliced
  • 1          ounce crumbled goat cheese
  1. Heat oven to 425° F.
  2. To create base, slice small part of one side of squash. Trim ends from squash, cut in half lengthwise and scoop out sides. Place cut-side down and cut squash into 1/4-inch thick slices. Place on sheet tray and toss with olive or pecan oil and salt. Roast until squash and peels are tender, 30-40 minutes.
  3. While squash is roasting, heat small skillet over medium heat. Add pecans and toast, shaking pan, until nuts are fragrant. Transfer 1/3 cup of pecans to bowl and reserve remaining pecans for topping. Add oil, vinegar, maple syrup and salt while nuts are still warm. Stir vigorously and set aside.
  4. In large bowl, combine spinach, farro, shallot, half the squash and half the dressing. Toss to combine then lay remaining squash on top of salad. Drizzle with remaining dressing and sprinkle with goat cheese and remaining toasted pecans before serving.

Note: Acorn squash skin is edible but needs roasting long enough to make it tender. If unsure, use delicata squash or skinless butternut squash.

14040 detail image embed3

Pecan Wild Rice Pilaf

Prep time: 10 minutes
Cook time: 45 minutes
Servings: 12

  • 2          cups chicken or vegetable stock
  • 2          cups water
  • 1/8       teaspoon ground nutmeg
  • 1/4       teaspoon ground ginger
  • 1          teaspoon kosher salt, plus additional, to taste
  • 1/4       teaspoon cloves
  • 1          cinnamon stick
  • 3/4       cup wild rice, rinsed
  • 1          cup black rice, rinsed
  • 1          tablespoon extra-virgin olive oil or pecan oil
  • 1          tablespoon unsalted butter
  • 1/2       large sweet onion, diced
  • 2          cups butternut squash, diced
  • 1          medium tart apple, peeled and diced
  • black pepper, to taste
  • 1/2       teaspoon dried thyme
  • 1/2       teaspoon ground cinnamon
  • 3/4       cup chopped pecans or pecan pieces
  • 1/3       cup dried currants
  1. In medium saucepan, bring stock, water, nutmeg, ginger, 1 teaspoon kosher salt, cloves and cinnamon stick to boil. Add rice and bring back to simmer. Reduce heat to low and half cover with lid. Allow rice to simmer about 45 minutes, or until tender and liquid is absorbed. Remove and discard cinnamon stick.
  2. While rice is cooking, in large skillet, heat olive or pecan oil and butter. Add onion and cook, stirring frequently, until translucent, about 4 minutes. Add in butternut squash and cook, stirring often, until squash is tender and beginning to caramelize at edges, about 8-10 minutes. Add in apples and cook additional 3-4 minutes, or until apples soften. Season with salt and pepper, to taste, along with thyme and ground cinnamon. Stir in chopped pecans and currants, and cook until pecans are slightly golden and fragrant. Remove mixture from heat.
  3. Stir butternut squash mixture with cooked rice and season, to taste, with salt and pepper. Serve warm or at room temperature.

Source: American Pecan Council

Holiday 09 November 2017

Perfect Wine Pairings for Holiday Parties

(Family Features) With the holidays quickly approaching, it is time to begin planning menus and shopping for groceries, which may leave you facing endless shelves of wine.  Choosing wines to pair with your holiday meal is an important part of the menu planning process.

A smart rule is to select quality wines that pair with a variety of dishes, such as crisp, medium-bodied chardonnays and medium-to-full-bodied, flavorful merlots.

“I love having a bright, crisp chardonnay on hand for holiday entertaining,” said Katie Madigan, winemaker at St. Francis Winery. “Chardonnay complements so many holiday flavors. It’s a great choice to serve with appetizers and it also transitions nicely to dinner.”

A certified sustainable winery in Sonoma County, California, St. Francis Winery offers a full range of varietal wines ideal for holiday entertaining, such as the St. Francis Sonoma County Chardonnay 2015 (SRP $16.99), which is made from grapes picked in the cool of night to create delicate aromas, crisp acidity and a rich, lingering finish.

With notes of fresh pear and pineapple, it pairs well with mild cheeses and rich seafood appetizers, such as Pan Fried Crab Cakes. If you are looking for inspiration to get your holiday menu planning started, consider this simple hors d’oeuvre, which can be made the night before and cooked just before guests arrive. Pair it with a chilled glass of crisp chardonnay to start the party off just right.

A complementary option for guests who prefer red wine is the Sonoma Valley Merlot (SRP $20.99). This wine has multiple layers of aromatics with flavors of red cherry, plum, dried cranberry, espresso bean and savory spices that match well with hard cheeses, roasted turkey, lamb or steaks with blue cheese butter. Find more tips for pairing wines and recipes ideal for holiday entertaining at StFrancisWinery.com.

13981 detail image embed1

Pan Fried Crab Cakes

  • 1/4       cup mayonnaise
  • 1/4       cup minced green onions
  • 2          large egg yolks
  • 2          tablespoons fresh lemon juice  
  • 1          teaspoon minced fresh tarragon
  • 1          teaspoon minced fresh cilantro
  • 1          tablespoon Dijon mustard
  • 1          tablespoon finely grated lemon peel
  • 1/4       teaspoon black pepper
  • 1          pound Dungeness crab meat
  • 2          cups panko, divided
  • 2          tablespoons butter
  • 4          tablespoons olive oil
  • Remoulade sauce, for serving
  1. Line baking sheet with waxed paper.
  2. In large bowl, whisk together mayonnaise, green onions, egg yolks, lemon juice, tarragon, cilantro, mustard, lemon peel and black pepper. Add crabmeat and 1 cup panko, breaking up crabmeat slightly. Let mix stand 10 minutes.
  3. Form crab mixture into 16 2-inch patties, using about 1/4 cup for each cake. Place patties on baking sheet. Cover and chill at least 1 hour or up to 24 hours. Using remaining panko, lightly coat each crab cake.
  4. Heat two heavy, large skillets over medium-high heat. In each skillet, melt 1 tablespoon butter with 2 tablespoons of olive oil. Add crab cakes to skillets and cook until golden on both sides (adding more butter and oil as needed), about 5 minutes total.
  5. Transfer cakes to napkins to drain excess oil. Plate crab cakes with dollop of remoulade on top.

Photo courtesy of Getty Images

Source: Kobrand Wine and Spirits

Holiday 09 November 2017

Cook Like a Top Chef this Holiday Season

(Family Features) This holiday season, you can impress your guests with these tips and recipes from award-winning chefs Seamus Mullen and John Tesar:

  • Start with fresh, high-quality ingredients that are versatile and easy to cook, like fresh pork.
  • Look for meats with marbling, which translates to flavor and tenderness.
  • Let your meat rest before cutting into it, to help retain moisture and juiciness.

Try out these festive dishes featuring all-natural, hand-trimmed Smithfield Prime Fresh Pork. For more holiday recipe inspiration, visit smithfield.com/primechefs.

14000 detail image embed2

Pork Tenderloin and Fennel with Cranberry-Ginger Relish

Recipe courtesy of Chef Seamus Mullen
Prep time: 20 minutes
Cook time: 1 hour
Servings: 8

  • 2          Smithfield Prime Fresh Pork Tenderloins
  • 1          piece fresh ginger
  • 2          tablespoons unsalted butter
  • 4          stars anise
  • 2          cups cranberries
  • 1/4       cup honey
  • kosher salt
  • ground black pepper
  • 4          bulbs fennel, quartered
  • 1          lemon, sliced thin, seeds removed
  • 6          tablespoons olive oil, divided
  1. Heat oven to 400° F.
  2. Remove fresh pork tenderloins from package and let rest up to 15 minutes.
  3. Use vegetable peeler to peel skin off ginger. Cut lengthwise to make paper-thin slices. Stack slices and use knife to cut into thin threads.
  4. In saucepan, heat butter until foamy. Stir in 2-3 tablespoons ginger, star anise and cranberries; saute about 5 minutes.
  5. Add enough water to cover mixture. Reduce heat to simmer; cook until cranberries break down, about 7-10 minutes. Stir in honey; season with salt and pepper. Keep warm.
  6. In large baking pan, combine fennel, lemon slices and 1/4 cup olive oil; season with salt and pepper. Roast in oven 25-30 minutes.
  7. While fennel is roasting, in cast-iron skillet, heat remaining olive oil over high heat. Season tenderloins with salt and pepper; brown all sides, about 5 minutes.
  8. Transfer skillet to oven and bake until internal temperature reaches 145° F. Let stand 10 minutes before slicing.
  9. Place tenderloins and fennel on platter; top with cranberry-ginger relish.

14000 detail image embed1

Ancho Chile Rubbed Pork Loin with Fig Chutney

Recipe courtesy of Chef John Tesar
Prep time: 10 minutes, plus marinade time
Cook time: 1 hour, 50 minutes
Servings: 6

Pork Loin:

  • 1          Smithfield Prime Boneless Center Cut Fresh Pork Loin
  • 1/4       cup ancho chile powder
  • 1 1/2    tablespoons paprika
  • 2 1/2    teaspoons mustard powder
  • 2 1/2    teaspoons ground coriander
  • 2 1/2    teaspoons ground oregano
  • 1          teaspoon kosher salt, plus additional for seasoning
  • 1          teaspoon ground black pepper, plus additional for seasoning
  • 1/2       teaspoon ground cumin
  • 1/2       teaspoon ground chile de arbol
  • 3          tablespoons canola oil

Fig Chutney:

  • 1          cup tawny port
  • 3/4       cup dried figs, quartered
  • 1/4       cup water
  • 2          tablespoons unsalted butter
  • 1          strip lemon zest
  • 1          small bay leaf
  • 1/2       cinnamon stick
  • 1/2       tablespoon sugar
  • coarse ground salt
  • ground black pepper
  1. Remove fresh pork loin from package and let rest up to 15 minutes.
  2. Mix together ancho chile powder, paprika, mustard powder, coriander, oregano, 1 teaspoon salt, 1 teaspoon pepper, cumin and chile de arbol. Combine with canola oil; mix well.
  3. Rub pork loin with chile rub and refrigerate 4 hours.
  4. Heat oven to 400° F.
  5. Season pork loin with salt and pepper, and place in roasting pan; roast 1 hour until internal temperature reaches 145° F. Let stand 15 minutes; slice into 1-inch-thick slices.
  6. To make chutney: In saucepan, combine port, figs, water, butter, lemon zest, bay leaf, cinnamon and sugar. Season with salt and pepper.
  7. Bring to boil; reduce heat and simmer, partially covered, until liquid is consistency of jam, about 30 minutes. Discard bay leaf and cinnamon stick.
  8. Place pork loin slices in bowl and top with chutney. Serve over creamy polenta.

Source: Smithfield

Meal Ideas 03 November 2017

Spice Up the Season

Flavorful holiday dishes for every course

(Family Features) Whether this holiday marks your culinary debut or you’re a seasoned chef looking for a fresh take on seasonal favorites, you can take some notes from the pros. Every good chef has an arsenal of tricks and techniques to create amazing dishes every time, and the perfect blend of spices is one of those winning secrets.

In a properly seasoned dish, the spice accents the natural flavors without overpowering them. That’s why it’s a good idea to build your menu around spices and herbs of the highest quality, such as Spice Islands, which crafts and packages spices and herbs from around the world to deliver the most authentic and intense flavor possible.

Add flavor-rich, seasonal spices to your holiday table with these flavorful recipes for a Traditional Turkey Rub, Cranberry Apple Chutney, Butternut Squash Soup with Thyme Butter and Mini Pumpkin Cheesecakes.

From the appetizers to the main dish to dessert, flavorful seasonings can make a good recipe great. Find more ideas for spicing up your holiday menu at SpiceIslands.com.

14008 detail image embed2

Mini Pumpkin Cheesecakes

Prep time: 15 minutes
Total time: 1 hour, 50 minutes
Yield: 18 mini cheesecakes

  • 18        paper baking cups (2 1/2 inch diameter)
  • 18        gingersnap cookies
  • 12        ounces cream cheese, softened
  • 3/4       cup sugar
  • 1          tablespoon corn starch
  • 1          teaspoon Spice Islands Pumpkin Pie Spice
  • 2          eggs
  • 1          cup canned pumpkin
  • 1/3       cup light corn syrup
  1. Heat oven to 325° F. Line muffin tin with paper baking cups. Place 1 cookie in each cup.
  2. With electric mixer, beat cream cheese, sugar, corn starch and pumpkin pie spice. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.
  3. Pour filling into liners, dividing evenly. Bake 30-35 minutes until just set.
  4. Chill 1 hour.

14008 detail image embed3

Cranberry Apple Chutney

Prep time: 15 minutes
Total time: 45 minutes
Yield: 2 cups

  • 1          bag (12 ounces) fresh or frozen cranberries
  • 1/4       cup water
  • 2          large apples, cored and chopped
  • 1 1/2    cups sugar
  • 2/3       cup finely chopped onion
  • 2/3       cup golden raisins
  • 2          teaspoons minced fresh ginger
  • 1          teaspoon Spice Islands Minced Garlic
  • 1          teaspoon salt
  • 3/4       teaspoon Spice Islands Ground Allspice
  • 1/4       teaspoon Spice Islands Ground Saigon Cinnamon
  • 1/8       teaspoon Spice Islands Ground Cloves
  • 2/3       cup dark corn syrup
  • 1/3       cup cider vinegar
  • 2/3       cup chopped pecans
  1. In large saucepan, combine cranberries, water, apples, sugar, onion, raisins, ginger, garlic, salt, allspice, cinnamon and cloves. Bring to boil over medium-high heat. Reduce heat; cover, stirring occasionally, 15 minutes. Add corn syrup, vinegar and pecans. Cook uncovered 15 minutes, stirring frequently.
  2. Serve with roast turkey, pork roast or baked ham.

14008 detail image embed4

Butternut Squash Soup with Thyme Butter

Prep time: 35 minutes
Total time: 1 hour, 30 minutes
Yield: 6-8 servings

  • 1          tablespoon vegetable oil
  • 1          teaspoon Spice Islands Ground Ginger
  • 1/4       teaspoon Spice Islands Cayenne Pepper
  • 3          pounds (about 7 cups) butternut squash, peeled and cut into 1-inch pieces
  • 2          medium cooking apples, peeled, cored and coarsely chopped
  • 2          small onions, coarsely chopped
  • 2          cans (14 1/2 ounces each) chicken broth, divided
  • 1/2       cup water
  • Thyme Butter:
  • 1/4       cup butter, softened
  • 1/2       teaspoon Spice Islands Thyme
  • 1/2       teaspoon Spice Islands Garlic Powder
  1. Heat oven to 425° F.
  2. In large bowl, combine oil, ginger and cayenne pepper. Add squash, apples and onions; toss to coat. Transfer to 15-by-10-inch baking pan. Roast in single layer 35-45 minutes, or until tender. Remove from oven.
  3. Working in batches, combine squash mixture and one can chicken broth in blender or food processor; blend until smooth. Transfer pureed mixture to large saucepan. Stir in remaining chicken broth and water. Bring soup to boil; reduce heat and simmer, uncovered, 10 minutes.
  4. To make thyme butter: Combine butter, thyme and garlic powder until well blended. Spoon onto wax paper and roll into 3-inch log; wrap tightly and refrigerate until firm.
  5. To serve, cut butter into thin slices. Ladle hot soup into individual bowls; top each with slice of butter.

Tip: Puree can be made in advance, covered and refrigerated up to 2 days.

14008 detail image embed1

Traditional Turkey Rub

Prep time: 5 minutes
Yield: rub for 1 turkey (about 15 pounds)

  • 2          teaspoons Spice Islands Crushed Rosemary
  • 1          teaspoon Spice Islands Thyme
  • 1          teaspoon Spice Islands Onion Powder
  • 1/2       teaspoon Spice Islands Garlic Powder
  • 1/8       teaspoon Spice Islands Ground Saigon Cinnamon
  • sea salt
  • Spice Islands Ground Black Pepper
  • pure olive oil (optional)
  • 1          turkey
  1. In small bowl, combine rosemary, thyme, onion powder, garlic powder and cinnamon. Generously add salt and pepper. Lightly coat turkey with oil, if desired.
  2. Rub all surfaces of turkey with seasoning. Roast according to package directions.

Photo courtesy of Getty Images (whole turkey on platter)

Source: Spice Islands

Appetizers & Sides 03 November 2017

Holiday Entertaining Excellence

(Family Features) From savory appetizers to delicious holiday gifts, cheese is a must-have holiday ingredient.

These recipes from Chef George Duran, host of TLC's "Ultimate Cake Off" and Food Network's "Ham on the Street," make it easy to elevate your cheeseboard, serve up delightfully delicate puffed pastries or make glass canning jar gifts to give away to guests. Each dish features Jarlsberg Cheese, which was created in 1956 and remains based on the original Norwegian recipe, offering a slightly nutty, mild and delicious taste that helps every dish live up to festive occasions.

Best known for its classic wedge, Jarlsberg is also available sliced and in snacks and crisps for simple appetizers, savory sides and even take-home treats your guests will love.

Find more ideas to elevate this holiday season at jarlsberg.com.

13934 detail embed image1

Tomatoes Gratin

Servings: 4

  • 4 tomatoes
  • 2 ounces balsamic vinegar
  • 1/3 cup extra-virgin olive oil, plus 4 ounces, divided
  • 4 garlic cloves, sliced thin
  • 4 sprigs fresh thyme (or equivalent dried)
  • salt, to taste
  • pepper, to taste
  • 2 ounces pine (pignoli) nuts
  • 8 ounces shredded Jarlsberg Cheese
  1. Heat oven to 350° F.
  2. Cut tomatoes in half. In bowl, whisk together vinegar, 1/3 cup olive oil, garlic, thyme, salt and pepper; gently mix in tomatoes. Transfer to ovenproof dish. Place tomatoes cut-side up and bake 15 minutes.
  3. In pan, toast pine nuts with remaining olive oil until golden then set aside.
  4. When tomatoes are cool enough to handle, remove skins and return to baking dish. Sprinkle tomatoes with shredded cheese. Return to oven and broil about 5 minutes, or until cheese turns golden and bubbly. Top with toasted pine nuts.

13934 detail embed image3

Cranberry and Walnut Phyllo Triangles

Servings: 4

Filling:

  • 1 cup chopped fresh or frozen cranberries
  • 1/3 cup sugar
  • 1/3 cup raisins
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon finely grated orange peel
  • 3 tablespoons freshly squeezed orange juice

Triangles:

  • 10 sheets fresh or frozen phyllo dough
  • 1/3 cup melted butter
  • 2 1/2 cups Jarlsberg Chunk Cheese, cut into 25 cubes
  • 2 cups chopped walnuts
  1. Heat oven to 375° F.
  2. In saucepan, combine cranberries, sugar, raisins, honey, orange peel and orange juice; bring to boil. Reduce heat and simmer uncovered 5 minutes, stirring occasionally. Cool to room temperature.
  3. Carefully lay one phyllo sheet on cutting board and brush with melted butter. Place another sheet of phyllo on top and brush with melted butter. Cover remaining sheets with damp towel to prevent drying out. Position brushed pastry horizontally and cut into five strips.
  4. Place 1/2 teaspoon cranberry filling, one cube of cheese and 1/2 teaspoon chopped nuts in lower corner of each strip. Fold dough over filling to form triangle. Fold triangle up then over, forming another triangle. Continue folding to end of strip. Brush top with melted butter and sprinkle with 1/2 teaspoon chopped nuts. Repeat with remaining strips of dough and remaining sheets of phyllo.
  5. Bake 12-15 minutes, or until golden brown. Cool on wire rack before serving.

Note: If using frozen phyllo dough, thaw in refrigerator overnight.

13934 detail embed image2

French-Style Marinated Cheese

Servings: 1

  • 6 ounces Jarlsberg Original, Lite or Hickory Smoked Cheese
  • 2 ounces black or green olives
  • 1 small leek, bulb only (or small shallot)
  • 1 tablespoon fresh oregano or tarragon (or equivalent dried)
  • 1 teaspoon green or black peppercorns
  • 2 sprigs fresh thyme (or equivalent dried)
  • 1 clove garlic
  • 2 tablespoons white wine vinegar
  • 4 tablespoons extra-virgin olive oil
  • 1 glass canning jar
  1. Cube cheese and thinly slice olives and leek. Finely chop oregano and peppercorns, and finely mince thyme and garlic.
  2. To make marinade: Whisk vinegar with oil, oregano, peppercorns, thyme and garlic. Layer cheese, olives and leeks inside jar. Cover with marinade and seal tightly.
  3. Place jar in refrigerator to marinate 1 day. For best results, use within 3 days.

13934 detail embed image4

Holiday Deviled Eggs

Servings: 12

  • 6 eggs
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon white vinegar
  • 1 teaspoon mustard
  • 1/4 cup mayonnaise
  • 1 cup shredded Jarlsberg Cheese

Topping options:

  • Paprika
  • Parsley
  • Bacon
  • Shredded Jarlsberg Cheese
  • Cooked crab meat
  • Scallions
  1. Boil large pot of water. Carefully add eggs and boil on high 2 minutes then simmer 13 minutes.
  2. While eggs cook, chop parsley and scallions, if desired.
  3. Once eggs are cooked, transfer to bowl of ice water; cool 8-10 minutes. Peel eggs and cut in half lengthwise. Separate egg yolks into another bowl. Reserve egg white halves.
  4. Combine egg yolks with salt, pepper, vinegar and mustard. Add shredded cheese and mayonnaise; mix until smooth.
  5. Spoon about 1 tablespoon of yolk mixture into each egg white half.
  6. Add toppings, as desired. For classic deviled eggs, sprinkle paprika and chopped parsley over eggs. For a savory alternative, cook four strips of bacon and chop. Top eggs with chopped bacon and shredded cheese. For a unique variation, try topping eggs with cooked crab meat and chopped scallions.

Source: Jarlsberg Cheese

Appetizers & Sides 27 October 2017

Appealing Holiday Appetizers

(Family Features) While the main course is in the oven and guests mingle in anticipation this holiday season, tide them over with simple appetizers the whole crowd will enjoy.

That sometimes tall task may be easier said than done depending on the size of your get-together, but you can make it less daunting with quick starters that incorporate dairy foods like milk, cheese and yogurt, which can serve as helpful on-hand ingredients that also provide flavor and nutritional value. Since dairy foods are readily available in many family kitchens, they are ideal for creating recipes for last-minute noshes and nibbles, especially perfect for holiday entertaining.

For quick snacks to help keep appetites at bay, try these Antipasti Holiday Skewers that have something for everyone with bits of pasta, cubed cheese, pepperoni and veggies. Or for a warmer dish perfect for a snowy holiday, this Baked Spinach Artichoke Yogurt Dip can help chase away the chill.

Other easy ways to give the gift of dairy during the holidays by incorporating it into tasty dishes include:

  • Starting the day with egg casserole or a quiche made with milk and cheese.
  • Sprinkling shredded cheese on steamed vegetables, casseroles or pasta dishes.
  • Replacing mayo with plain Greek yogurt in tuna or chicken salads.
  • Creating warm, comforting soups using milk.

Find more dairy-inspired recipes perfect for holiday entertaining at midwestdairy.com.

14038 detail image embed2

Baked Spinach Artichoke Yogurt Dip

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

  • 1          can (14 ounces) artichoke hearts, drained and chopped
  • 1          package (10 ounces) frozen chopped spinach frozen, thawed and drained
  • 8          ounces plain low-fat yogurt
  • 1          cup shredded, low-moisture, part-skim Mozzarella cheese
  • 1/4       cup green onion, chopped
  • 1          garlic clove, minced
  • 2          tablespoons red pepper, chopped
  1. Heat oven to 350° F.
  2. Combine artichoke hearts, spinach, yogurt, cheese, onion and garlic; mix well.
  3. Pour mixture into 1-quart casserole dish or 9-inch pie plate. Bake 20-25 minutes, or until heated through.
  4. Sprinkle with red peppers.

Nutritional information per serving: 179 calories; 12 g total fat; 18 mg cholesterol; 383 mg sodium; 227 mg potassium; 7 g carbohydrates; 11 g protein.

14038 detail image embed1

Antipasti Holiday Skewers

Prep time: 45 minutes
Yield: 16 skewers

  • 1          package (9 ounces) cheese-filled tortellini, cooked al dente and cooled
  • 1/2       cup fat-free Italian dressing
  • 1          block (8 ounces) reduced-fat Swiss cheese, cubed
  • 2          cups baby spinach leaves
  • 32        pieces turkey pepperoni
  • 3 1/2    cups cherry tomatoes
  • 16        wooden skewers, 9-10 inches each
  1. In large bowl, marinate tortellini in Italian dressing 30 minutes in refrigerator.
  2. To assemble skewers, start with two pieces tortellini, one cheese cube, two spinach leaves, one pepperoni slice (folded in fourths), one tomato and repeat. Each skewer will have total of four pieces tortellini, two cheese cubes, four spinach leaves, two pepperoni slices and two tomatoes.
  3. Repeat until skewers are complete. Refrigerate until serving.

Nutritional information per serving: 81 calories; 2 g fat; 10 mg cholesterol; 191 mg sodium; 113 mg potassium; 8 g carbohydrates; 7 g protein.

Source: Midwest Dairy

Appetizers & Sides 27 October 2017

Tips for Using Leftover Holiday Wine

(Family Features) Whether it’s a semi-full bottle of crisp white or a half-empty bottle of leftover red, there are creative ways to make the most of unused wine after all the holiday parties come to an end.

14014 detail image embed2a

The World Wine Guys and Deutsch Family Wine & Spirits offer these ideas to help you put your leftover wine to good use this holiday season:

Make Red Wine Vinegar
Impress your guests by adding homemade red wine vinegar to your next dish. Add one part raw vinegar to two parts leftover red wine then store your mixture in a dark, cool place. Monitor periodically and keep testing until you get the desired vinegar smell, strain and refrigerate. Use as desired on salads and in homemade sauces and marinades.

Create Wine Ice Cubes
If you can't use your leftover white wine right away, pour the remaining liquid into ice trays and freeze. Next time you’re enjoying a glass, add some of the cubes to your wine to keep it cold. This trick can also work with a rosé or sparkling wine like Josh Cellars California Rosé or Enza Prosecco. Using the frozen wine cubes instead of ice can prevent what you pour from becoming too watered down.

Wine-Based Recipes
Both red and white wines can be used in a variety of different dishes from appetizers to desserts. Keep in mind that open bottles should be used within 2-3 days, so look to use your leftovers sooner rather than later. Try adding wine to a seasonal side dish like these White Wine Glazed Carrots. It can also be used as a savory addition to main courses such as this classic Red Wine Tomato Sauce.

For more information on wines for the holidays, visit WineFix.com.

14014 detail image embed1

White Wine Glazed Carrots

Recipe courtesy of Deutsch Family and the World Wine Guys, authors of "Red Wine "

  • 6          medium carrots, halved lengthwise and cut into 2-inch pieces
  • 1          tablespoon extra-virgin olive oil
  • 1 1/2    cups water
  • 1          tablespoon honey
  • 2          tablespoons Barone Fini Pinot Grigio
  • salt, to taste
  • pepper, to taste
  1. In large skillet, combine carrots and olive oil; add water. Cook over medium-high heat until carrots are tender. Add honey and white wine; cook and stir 2 minutes until carrots are glazed.
  2. Add salt and pepper, to taste.

Red Wine Tomato Sauce

Recipe courtesy of Deutsch Family and the World Wine Guys, authors of "Red Wine"

  • 1          teaspoon olive oil
  • 1          medium onion, finely chopped
  • 3          cloves garlic, minced
  • 1          can whole, peeled tomatoes
  • 1/8       cup Villa Pozzi Nero D’Avola
  • 1/4       cup balsamic vinegar
  • 1/4       teaspoon crushed red pepper
  • 1/2       teaspoon dried sea salt
  • 1/2       teaspoon oregano
  • 1/2       teaspoon thyme
  • 1/2       teaspoon basil
  1. In medium-size pot, heat olive oil. Add onion and saute 4 minutes then add minced garlic and saute 1 minute. 
  2. Add tomatoes, wine, vinegar, red pepper, sea salt, oregano, thyme and basil; reduce heat and simmer about 40 minutes.

Source: Deutsch Family Wine & Spirits

Meal Ideas 27 October 2017

Holiday Recipes Packed with Flavor and Crunch

(Family Features) The holiday season can be full of special occasions that bring friends and family together around the dining room table. While certain classic dishes may be expected, adding new recipes to your holiday menu can keep even the traditionalists reaching for seconds.

A staple of any holiday dinner is the tried-and-true green bean casserole. Tender green beans immersed in a creamy mushroom sauce that are then topped with a crunchy layer of classic French’s Fried Onions to complete the dish. These flavorful and crunchy onions can be the star ingredient of many of your holiday recipes.

The green bean casserole recipe may be an expected part of the holiday dinner spread, but you can add other sides to bring a new twist to this year’s meal. A fun way to start is a macaroni and cheese recipe with a twist to spice up the dinner table.

Mix French’s Crispy Jalapenos into your favorite mac and cheese recipe to kick the spice and crunch up a notch. Made with real jalapenos, the addition creates a flavor explosion of cheesy goodness paired with just the right amount of spice to become a new family favorite.

For more holiday recipe inspiration, visit Frenchs.com/Friendsgiving.

13986 detail image embed2

Crunchy Jalapeno Mac and Cheese

  • 8          ramekins (4 ounces each), greased
  • 1          box (7 1/2 ounces) macaroni and cheese
  • 1/2       cup milk, divided
  • 1/2       teaspoon chili powder
  • 1/2       teaspoon paprika
  • 1          cup shredded cheddar cheese
  • 1 1/2    cups shredded Italian cheese blend, divided
  • 1          cup French’s Crispy Jalapenos
  1. Heat oven to 350° F. Place ramekins on baking sheet.
  2. Cook macaroni and cheese, according to package instructions.
  3. Stir in 1/4 cup milk, chili powder and paprika while macaroni is still hot. Add cheddar cheese and 1 cup Italian cheese blend and continue to stir, over low heat, until melted.
  4. Remove from heat and mix in 1/2 cup of crispy jalapenos.
  5. Fill ramekins topping with remaining Italian cheese blend and crispy jalapenos. Bake 10 minutes.

13986 detail image embed1

Green Bean Casserole

  • 1          can (10 1/2 ounces) cream of mushroom soup
  • 3/4       cup milk
  • 1/8       teaspoon black pepper
  • 4          cups cooked cut green beans
  • 1 1/3    cups French's Crispy Fried Onions, divided
  1. Heat oven to 350° F.
  2. In 1 1/2-quart baking dish, mix soup, milk and pepper. Stir in beans and 2/3 cup onions.
  3. Bake 30 minutes, or until hot. Stir.
  4. Top with remaining onions. Bake 5 minutes until onions are golden.

Substitution: Use 2 cans (14 1/2 ounces each) green beans, drained, in place of 4 cups cooked cut green beans.

Source: French’s

About Us

We love cooking, eating, and connecting with people from around the world.

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.