recipes

Meal Ideas 22 September 2021

Better School Days Ahead with Egg-Powered Recipes

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

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

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

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

Broccoli and Cauliflower Cheddar Quinoa Bites

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

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

Simple Egg Salad Sandwich

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

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

Blueberry, Avocado and Banana Muffins

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

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

Veggie and Cheese Frittata Fingers

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

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

Source: American Egg Board

Meal Ideas 30 July 2021

Plan a Perfect Reunion for Family and Friends

(Family Features) After an extended period of social distancing, this year will be a time for reuniting with family and friends. Picnic get-togethers filled with delicious food are one of the best ways to reunite with loved ones when you’re ready for those long-overdue laughs.

While planning the perfect outdoor gathering can feel overwhelming, it doesn’t have to be. With these simple tips, it can be easy to organize a memorable picnic reunion.

Make it fun. Whether it’s a water balloon toss or a three-legged race, organizing a few games for your guests can be a simple way to reconnect and have fun together. Outdoor games like ring toss and potato sack races or arts and crafts are activities all ages can enjoy.

Reach for pantry staples. No picnic is complete without good food. When planning your menu and packing your cooler, don’t stress. Before you make an extra trip to your local farmers market or grocery store, be sure to check your pantry. You probably already have the makings for simple yet delicious meals and snacks. For example, canned fruits, vegetables and proteins – like wild-caught tuna, salmon and sardines – can help you create and elevate your picnic recipes.

Host an eco-friendly picnic. Good food and good weather help make a successful picnic, but ensuring you leave your space as you found it is equally important. To minimize waste, invest in reusable picnicware, like utensils and plates. Also consider swapping your paper napkins for cloth versions. Not only are they more environmentally friendly, but they’ll also elevate the overall look of your picnic.

No grill, no problem. As more people seek out substitutes for red meat, change up your menu and serve seafood as a delicious alternative. For example, an Albacore Bliss Bowl made with Chicken of the Sea Solid White Albacore Tuna in Water is a versatile choice that can be topped with veggies like cabbage, cucumber and carrot then drizzled with a homemade dressing. Since there’s no cooking required, you can easily prep ahead of time or even on-site. For those taking part in the day’s games and activities, try these Salmon Rollups which make perfect handheld snacks.

For more recipe inspiration while planning your next picnic reunion, visit chickenofthesea.com .

Albacore Bliss Bowl

Total time: 10 minutes
Servings: 4

  • 2          cans (5 ounces each) Chicken of the Sea Solid White Albacore Tuna in Water, drained and flaked
  • 2          cups cooked quinoa 
  • 1/2       cup chopped purple cabbage
  • 1/3       cup diced cucumber
  • 1/3       cup shredded carrot
  • 1/3       cup diced red pepper
  • 1/3       cup diced mango
  • 1/3       cup chopped green onions
  • 4          tablespoons apple cider vinegar
  • 2          tablespoons olive oil
  • 2          tablespoons honey
  • 1          tablespoon sesame oil
  • 1/2       teaspoon salt
  • 1/2       teaspoon freshly ground pepper
  • 1          teaspoon sesame seeds or black sesame seeds
  1. Divide cooked quinoa between four bowls. Top each with evenly divided tuna, cabbage, cucumber, carrots, red peppers, mango and green onions.
  2. In small bowl, whisk apple cider vinegar, olive oil, honey, sesame oil, salt and pepper. Drizzle over each bowl. Garnish with sesame seeds.

Salmon Rollups

Total time: 15 minutes
Servings: 4

  • 1          can (5 ounce) Chicken of the Sea Pink Salmon
  • 1          package (8 ounces) cream cheese, softened
  • 1/2       cup thick and chunky salsa, plus additional for dipping (optional)
  • 1          cup shredded cheddar cheese
  • 1          cup corn chips, crushed
  • 4          flour tortillas (8 inches)
  • 4          large leafy green lettuce leaves, washed and patted dry
  1. In bowl, combine cream cheese and 1/2 cup salsa until light and fluffy. Stir in salmon, cheese and corn chips.
  2. Spread 1/4 filling to within 1/2 inch of each tortilla edge. Arrange one lettuce leaf over filling. Roll up tortillas and wrap in plastic wrap. Refrigerate 1-3 hours.
  3. To serve, remove plastic wrap, trim ends from rolls and cut each into 3-4 slices. Serve with additional salsa, if desired.

Source: Chicken of the Sea

Meal Ideas 12 July 2021

Deliver Flavor and Nutrition Despite Busy Schedules

(Family Features) As kids and parents return to busy schedules full of sports, homework and weeknight activities, building a plan for nutritious and easy meals can be challenging. Piecing together a menu that fuels active minds without spending hours in the kitchen is a common goal for many families.

These recipes require minimal prep and call for on-hand ingredients like dairy food favorites that provide nutrients people of all ages need to grow and maintain strong bodies and minds.

Whether you enjoy it together in the morning before getting the day started or mix it up with breakfast for dinner, this Sustainable Frittata is called “sustainable” because you can use leftover cheeses, veggies, ham, sausage and more to recycle ingredients you already have on hand.

For a customizable kid-pleaser, turn to Chopped Chicken Taco Salad and garnish with your family’s favorite toppings. When it’s time to put a twist on a classic while changing up your dinner routine, Roasted Red Pepper and Pesto Grilled Cheese Sandwiches are perfect for putting something new on the table. Make supper a cinch with Slow Cooker Macaroni and Cheese, which lets you put the work in the hands of your slow cooker for a versatile dish that can be served when homework is finished.

Visit milkmeansmore.org to find more recipes perfect for bringing loved ones together.

Chopped Chicken Taco Salad

Recipe courtesy of Megan Gundy of “What Megan’s Making” on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

Dressing:

  • 1          cup plain Greek yogurt
  • 1/3       cup buttermilk, plus additional (optional)
  • 1          tablespoon fresh-squeezed lime juice, plus additional (optional)
  • 3          tablespoons chopped cilantro
  • 2          tablespoons taco seasoning

Salad:

  • 2          pounds boneless, skinless chicken breasts
  • 2          tablespoons taco seasoning
  • 2          tablespoons olive oil
  • 1          head leaf lettuce, chopped
  • 1          avocado, chopped into bite- sized pieces
  • 1          cup black beans, drained and rinsed
  • 1          cup corn
  • 1          pint grape or cherry tomatoes, chopped
  • 1          cup shredded cheese (Monterey Jack or Mexican)
  • tortilla strips or crushed tortilla chips, for topping
  1. To make dressing: In small bowl, stir yogurt, buttermilk, lime juice, cilantro and taco seasoning until combined. Taste and adjust lime juice and cilantro as needed. If dressing is too thick, add buttermilk 1 teaspoon at a time until desired consistency is reached. Refrigerate until ready to serve.
  2. To make salad: Season chicken on both sides with taco seasoning. Heat large skillet over medium-high heat and add olive oil. Add chicken to pan and cook on both sides until outside is golden brown and chicken is cooked through. Remove to cutting board and slice into strips.
  3. On large platter, heap chopped lettuce. Sprinkle chicken over top. Add avocado, beans, corn, tomatoes and shredded cheese. Drizzle dressing on top and sprinkle with tortilla strips or crushed tortilla chips.

Sustainable Frittata

Recipe courtesy of Jenn Fillenworth of “Jenny With the Good Eats” on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 8

  • 12        eggs, beaten
  • 1/4       cup whole milk, half and half or heavy cream
  • 1/2       teaspoon salt
  • 2          cups shredded cheese, any variety
  • 3          cups assorted cooked vegetables and pre-cooked meats
  • fresh herbs, for garnish (optional)
  1. Preheat oven to 450 F.
  2. Preheat cast-iron pan or oven-safe skillet over medium heat.
  3. In large bowl, mix eggs, milk and salt then add shredded cheese.
  4. Add cooked vegetables and meats to pan to reheat. Once vegetables have softened, add egg mixture to pan and scramble. Let sit over medium heat 1 minute.
  5. Carefully transfer to oven and bake 10-15 minutes. Frittata is done when eggs have set. Remove from oven and top with fresh herbs.

Slow Cooker Macaroni and Cheese

Recipe courtesy of Rachel Gurk of “Rachel Cooks” on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 2 hours
Servings: 8

  • 16        ounces elbow pasta
  • 4          tablespoons butter
  • 3          ounces reduced-fat cream cheese
  • 2          cups whole milk
  • 12        ounces evaporated milk
  • 1/2       cup light sour cream
  • 2          large eggs, beaten
  • 3/4       teaspoon ground mustard
  • pepper, to taste
  • 8          ounces shredded sharp cheddar cheese
  • 8          ounces grated provolone cheese
  1. Cook pasta al dente according to package directions. Drain and pour into large slow cooker.
  2. In small saucepan over medium heat, whisk butter and cream cheese until melted. Stir in milk, evaporated milk and sour cream; whisk until combined. Remove from heat; whisk in eggs, ground mustard and pepper, to taste. Stir in cheeses. Pour mixture over cooked macaroni and stir to combine cheese and pasta.
  3. Cover and cook 2 hours on low. Switch to warm until ready to serve.

Roasted Red Pepper and Pesto Grilled Cheese Sandwiches

Recipe courtesy of Katie Serbinski of “Mom to Mom Nutrition” on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 2

  • 4          slices French or Italian bread
  • 3          tablespoons prepared pesto
  • 2          large roasted red peppers
  • 4          slices mozzarella cheese
  • 2          tablespoons butter, softened
  1. Preheat skillet or grill pan over medium-low heat.
  2. Spread insides of bread slices evenly with pesto. Stack red peppers and mozzarella cheese.
  3. Spread outer sides of bread with softened butter and grill until toasted and cheese is melted, about 5 minutes per side.
  4. Rest 1 minute before cutting.

Source: United Dairy Industry of Michigan

Meal Ideas 28 May 2021

A Full School Day of Family Favorites

(Family Features) Each school day calls for a multitude of meals and snacks to make sure little learners are energized for time spent in the classroom, playing with friends and completing their homework. From breakfast to dinner and sweet rewards after a long day of educational activities, it’s important to keep the family on schedule with favorite recipes.

These options for a simple quiche that’ll almost certainly leave leftovers for the week, tasty tacos with a cheeseburger twist and cream-filled cookies offer delicious ways to keep your loved ones full and happy.

Visit Culinary.net to find more family-friendly dishes.

Say Goodbye to Basic Breakfast

The same old breakfast routine week after week can become tiresome and dull, especially for little ones.

It’s time to add something new to the table with fresh ingredients and simple instructions to enhance the start to busy weekdays. Try this recipe for an Easy Breakfast Quiche that is sure to have your senses swirling with every bite while fueling kiddos for the day ahead.

Find more breakfast recipes at Culinary.net.

Easy Breakfast Quiche

Servings: 12

  • 1 package (10 ounces) frozen broccoli with cheese
  • 12 slices bacon, chopped
  • 1/2 cup green onions, sliced
  • 1 cup mushrooms, sliced
  • 4 eggs
  • 1 cup milk
  • 1 1/2 cups shredded cheese, divided
  • 2 frozen deep-dish pie shells (9 inches each)
  1. Heat oven to 350 F.
  2. In medium bowl, add broccoli and cheese contents from package. Microwave 5 minutes, or until cheese is saucy. Set aside.
  3. In skillet, cook chopped bacon 4 minutes. Add green onions; cook 2 minutes. Add mushrooms; cook 4 minutes, or until bacon is completely cooked and mushrooms are tender. Drain onto paper towel over plate. Set aside.
  4. In medium bowl, whisk eggs and milk until combined. Add broccoli and cheese mixture. Add 1 cup cheese. Stir to combine. Set aside.
  5. In pie shells, divide drained bacon mixture evenly. Divide broccoli mixture evenly and pour over bacon mixture. Sprinkle remaining cheese over both pies.
  6. Bake 40 minutes.
  7. Allow to cool at least 12 minutes before serving.

Note: To keep edges of crust from burning, place aluminum foil over pies for first 20 minutes of cook time. Remove after 20 minutes and allow to cook uncovered until completed.

A Tasty Take on School Night Tradition

Put a twist on taco Tuesday and get outside the burger bun with this easy weekday dinner idea.

Pick up a few simple ingredients you can feel good about feeding your family including Coleman Natural uncured bacon, which has no artificial ingredients or preservatives and is sourced from American family farms that humanely raise their animals with no antibiotics or added hormones.

For more creative, kid-friendly recipes, visit ColemanNatural.com/recipes.

Bacon Cheeseburger Tacos

Servings: 4

  • 8-10 slices Coleman Natural bacon
  • 1 pound ground beef
  • salt
  • pepper
  • 4 slices cheese
  • 1 cup canola oil
  • 8 soft corn tortillas
  • 1 medium red onion, sliced
  • 1 avocado, skin removed and sliced
  • 1 medium tomato, chopped
  • 8-10 romaine lettuce leaves, torn
  1. In large frying pan or cast-iron skillet, cook bacon until crispy. Remove slices from skillet to drain on paper towel. Pour bacon fat from pan.
  2. Shape ground beef into four burger patties, seasoning both sides of patties with salt and pepper.
  3. In skillet over medium-high heat, cook burgers about 4 minutes per side for medium doneness.
  4. Top each burger with one slice cheese then cover skillet with lid and cook until cheese melts. Remove from heat.

Cap Off School Nights with a Creamy Cookie

Once the school day is done, homework is complete and dinner is finished, there’s just one thing left for many families: dessert. After all the day’s accomplishments, sometimes a sweet treat is the perfect way to reward kiddos for their hard work in the classroom.

These Oatmeal Creme Cookies are a tasty example of a tempting dish that comes together in less than half an hour, so you don’t add more stress to a busy day. Plus, with high-quality ingredients like C&H Sugars, they can keep the whole family happy while allowing little ones to help in the kitchen.

Visit chsugar.com for more back-to-school recipe inspiration.

Oatmeal Creme Cookies

Recipe courtesy of chef Haley Williams @IfYouGiveABlondeAKitchen

Prep time: 10 minutes

Cook time: 12 minutes

Oatmeal Cookies:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves (optional)
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3/4 cup Dark Brown Sugar
  • 1/2 cup Organic Raw Cane Sugar
  • 2 large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 3 cups quick oats

Creme Filling:

  • 3/4 cup unsalted butter, at room temperature
  • 2 cups Confectioners’ Sugar
  • 1-2 tablespoons heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt
  1. To make oatmeal cookies: Preheat oven to 350 F. Line two cookie sheets with parchment paper and set aside.
  2. In large bowl, whisk flour, baking soda, salt, cinnamon and cloves, if desired. Set aside.
  3. In bowl of stand mixer, beat butter, dark brown sugar and raw cane sugar on medium-high speed until light and creamy, about 1 minute. Add eggs and vanilla; beat until combined. Scrape down sides and bottom of bowl.
  4. With mixer on low, slowly add dry ingredients to wet ingredients. Mix until combined while avoiding overmixing. Add oats and mix until incorporated.
  5. Scoop about 2 tablespoons dough onto prepared cookie sheet. Space dough balls at least 3 inches apart. Bake 10-12 minutes, or until edges are light brown. Let cookies cool 5 minutes before transferring to wire rack to cool completely.
  6. To make creme filling: In bowl of stand mixer, beat butter on medium-high speed until light in color, about 3 minutes. With mixer on low, gradually add confectioners’ sugar and mix until well combined, about 1 minute. Add 1 tablespoon heavy cream, vanilla and salt. Beat on medium-high speed until fluffy. If filling is too thick, add second tablespoon heavy cream.
  7. Once cookies cool, pipe or spread creme filling on flat sides of half the cookies. Top with remaining cookies to form sandwiches.

Source: Coleman Natural Foods
C&H Sugar

Videos 27 April 2021

Fresh Vegetable Summer Rolls

(Family Features) For many parts of the country, warmer weather comes with more options for fresh produce, which is why it’s a perfect time to add fruits and vegetables to recipes.

These easy-to-make Fresh Vegetable Summer Rolls are a vegetarian version of a classic dish – made with tofu coupled with lettuce, carrots, cucumber, sprouts and mint leaves.

A healthy eating plan is especially important for the 34 million people in the U.S. living with diabetes. People living with diabetes are twice as likely to develop and die from cardiovascular disease, such as heart attacks, heart failure and strokes, than people who do not have diabetes, according to the American Heart Association and American Diabetes Association. Through eating healthy, getting regular physical activity and making a plan with their health care professionals, people can manage their type 2 diabetes and lower their risk for heart disease and stroke.

Find more recipes for supporting a healthy lifestyle at KnowDiabetesbyHeart.org.

Watch video to see how to make this recipe!

Fresh Vegetable Summer Rolls

Prep time: 25 minutes
Serves: 12 (1 roll per serving)

  • Water
  • 1          head Boston or oak leaf lettuce, ribs discarded (12 leaves)
  • 1          pound firm tofu, drained and cut lengthwise into 1/2-inch thick planks
  • 1          large carrot, peeled and shredded
  • 1/2       English or hothouse cucumber, peeled, seeded and cut into 2-inch long matchsticks
  • 2          cups mung bean or clover sprouts, blanched
  • 24        medium-large mint leaves
  • 12        round (8 inches) rice papers
  1. Fill flat, round cake pan with water. Place clean, smooth kitchen towel on work surface. On plate, arrange lettuce, tofu, carrots, cucumber, sprouts and mint in individual piles.
  2. Put one rice paper in water. Soak until pliable. Place rice paper on top of kitchen towel. Blot dry. Paper should be sticky, not slippery. Stack ingredients on side of rice paper closest to you as follows: one lettuce leaf, one tofu plank, carrot, cucumber, sprouts and two mint leaves next to each other.
  3. Fold farther side of paper tightly over filling. Be careful not to tear it. Fold in sides and roll to end. Repeat with remaining ingredients.

Nutritional information per serving: 85 calories; 20 calories from fat; 2 g total fat; 0.5 g saturated fat; 0 g trans fat; 1 g polyunsaturated fat; 0.5 g monounsaturated fat; 0 mg cholesterol; 55 mg sodium; 155 mg potassium; 13 g total carbohydrates; 1 g dietary fiber; 2 g total sugar; 0 g added sugar; 5 g protein; 75 mg phosphorus. Choices/Exchanges: 1 starch

Source:  American Heart Association and American Diabetes Association

Grilling-Tailgating 26 April 2021

Sizzling Meals Made for Summer

(Family Features) Summertime, for many, represents an opportunity to enjoy freshly cooked meals while enjoying time outdoors. Taking your dishes from ordinary to extraordinary starts with chef-inspired recipes that call to mind the flavors of the season.

Whether you’re a steak enthusiast who enjoys nothing more than a tender cut or a summer burger connoisseur looking for a fresh twist on tradition, these recipes call for high-quality beef from Omaha Steaks. Created by Omaha Steaks Executive Chef David Rose, the New York Strips Oscar-Style complement the thick, juicy, marbled flavor of the steaks with sauteed asparagus, bearnaise sauce and jumbo lump crab meat. Or turn your attention to Fried Lobster Po Boy Burgers with pimento remoulade sauce for a tempting way to combine two summertime favorites – seafood and burgers.

Visit OmahaSteaks.com for more summer meal inspiration.

Fried Lobster Po Boy Burgers

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 20 minutes
Cook time: about 20 minutes
Servings: 2

Pimento Remoulade:

  • 1/2       cup mayonnaise
  • 1 1/2    tablespoons minced pimentos
  • 1          tablespoon Dijon mustard
  • 1          tablespoon minced bread and butter pickles
  • 1          pepperoncino (seeded and minced)
  • 1/4       teaspoon smoked paprika
  • 1/4       teaspoon garlic powder
  • 1/4       teaspoon freshly ground black pepper
  • 1          tablespoon freshly squeezed lemon juice
  • 3          dashes hot sauce
  • kosher salt, to taste

Fried Lobster Tails:

  • Vegetable oil, for frying
  • 1/2       cup all-purpose flour
  • 1/2       teaspoon kosher salt, divided
  • 1/2       teaspoon freshly ground black pepper, divided
  • 1/4       teaspoon garlic powder
  • 1/4       teaspoon smoked paprika
  • 1          large egg
  • 1          tablespoon water
  • 2          dashes hot sauce
  • 1/4       cup potato chips, finely blended in food processor
  • 1/3       cup panko breadcrumbs
  • 1          tablespoon minced flat leaf Italian parsley
  • 2          Omaha Steaks lobster tails (5 ounces each)

Cheeseburgers:

  • 1          pound Omaha Steaks premium ground beef
  • salt, to taste
  • freshly ground black pepper, to taste
  • 2          tablespoons unsalted butter, at room temperature
  • 2          brioche buns
  • 2          slices yellow cheddar cheese
  • 3          leaves romaine lettuce, shredded
  1. To make pimento remoulade: In small bowl, mix mayonnaise, pimentos, mustard, pickles, pepperoncino, paprika, garlic powder, black pepper, lemon juice and hot sauce until well incorporated. Season with salt, to taste.
  2. To make fried lobster tails: Preheat grill to 400 F and add oil to 10-inch cast-iron pan about 1/2-inch deep.
  3. In medium bowl, whisk flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic powder and smoked paprika until well incorporated. Set aside.
  4. In separate medium bowl, whisk egg, water and hot sauce. Set aside.
  5. In third medium bowl, whisk potato chips, panko breadcrumbs and parsley until well incorporated. Set aside.
  6. Cut lobster tails in half lengthwise, remove meat from shell and season with remaining kosher salt and black pepper.
  7. Toss halved lobster tails in flour mixture first, egg mixture second then potato chip mixture third, coating thoroughly.
  8. Fry lobster tails 3-4 minutes on each side until golden brown and cooked through. Close grill lid between flipping.
  9. To make cheeseburgers: Preheat grill to 450 F using direct heat. Form ground beef into two 1/2 pound patties, each about 1/2-inch thick.
  10. Using thumb, make dimple in center of each patty to help cook evenly.
  11. Season both sides of burger with salt and pepper, to taste. Spread butter on each cut side of buns.
  12. Grill burgers 4-5 minutes per side for medium doneness.
  13. Add one slice cheddar cheese on each burger, close lid and grill about 30 seconds to melt cheese. Remove patties from grill to clean plate. Place buns cut sides down on grill grates and toast 20-30 seconds, or until well toasted, being careful to avoid burning.
  14. To assemble: Place desired remoulade on buns. Place cheeseburgers on bottom buns. Top each with two fried lobster tail halves. Place handful shredded lettuce on lobster tails. Top with buns.
     

New York Strips Oscar-Style

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 30 minutes
Cook time: about 3 1/2 hours
Servings: 4

Sauteed Asparagus:

  • 1/2       pound jumbo asparagus (about 1 bunch), blanched in salted boiling water
  • 3          tablespoons olive oil
  • 2          garlic cloves, minced
  • 2          tablespoons minced shallots
  • salt, to taste
  • freshly ground black pepper, to taste

Bearnaise Sauce:

  • 1/4       cup white wine vinegar
  • 2          tablespoons minced shallots
  • 1          tablespoon chopped tarragon
  • 3          egg yolks
  • 2          tablespoons water, plus additional for boiling, divided
  • 2          dashes hot sauce
  • 12        tablespoons unsalted butter, melted
  • salt, to taste
  • freshly ground black pepper, to taste

Jumbo Lump Crab Meat:

  • 1          pound jumbo lump crab meat
  • 2          tablespoons kosher salt

New York Strip Steaks:

  • 4          Omaha Steaks Private Reserve or Butcher’s Cut New York Strips (10 ounces each)
  • salt, to taste
  • freshly ground black pepper, to taste
  • water
  • 4          tablespoons grapeseed oil
  • 4          tablespoons unsalted butter
  • 3          garlic cloves
  • 2          fresh thyme sprigs
  1. To make asparagus: Cut asparagus stalks into 1/4-inch pieces. Heat large pan over medium-high heat and add olive oil.
  2. Add garlic and shallots to pan; lightly saute about 20 seconds, or until fragrant.
  3. Add asparagus to pan; saute about 2 minutes until lightly browned. Add salt and pepper, to taste.
  4. To make bearnaise sauce: In small saucepan, bring vinegar, shallots and tarragon to boil then reduce to simmer 3-4 minutes until reduced by about half. Cool to room temperature.
  5. Bring medium pot half full of water to slow boil.
  6. In small bowl, whisk egg yolks, vinegar reduction, water and hot sauce until well incorporated.
  7. Place bowl over pot of boiling water and continue whisking ingredients until it starts to emulsify and becomes sauce-like. Alternate whisking on and off heat every 30 seconds to prevent eggs from scrambling.
  8. Gradually add melted butter, continuously whisking until sauce becomes rich with ribbony consistency and sets up. Season with salt and pepper, to taste. If too thick, add 1 tablespoon water at a time and whisk to desired consistency.
  9. To make crab meat: In medium bowl, lightly toss crab meat with salt until well coated.
  10. To make steaks: Pat steaks dry with paper towels and season heavily with salt and pepper, to taste. Bring steaks to room temperature.
  11. Place sous vide immersion circulator in pot of water and set to 5 F below target doneness.
  12. Place seasoned steaks in sous vide bag or zip-top bag and cook 2 hours.
  13. Remove bag and remove steaks from bag. Pat steaks dry with paper towels.
  14. Warm large cast-iron pan over high heat and add oil. Add steaks, butter, garlic cloves and thyme leaves. After about 1 minute, steaks should start to brown.
  15. Flip steaks and baste with butter until caramelized. Remove steaks from pan and rest 7-8 minutes.
  16. To assemble: Place asparagus on bottom of plate. Top with steaks (whole or sliced), crab meat and bearnaise sauce.

Source: Omaha Steaks

Videos 21 April 2021

BLT Wrap with Avocado Spread

Sometimes lunch is the most challenging meal of the day. When you wake up before heading to work or accomplishing the morning’s tasks, you might ask yourself, “What should I pack for lunch today?”

Lunch is a meal that everyone has different views on. Some enjoy a huge, filling lunch, some skip it altogether and others look for a light, nutritious option.

The possibilities are nearly endless when it comes to midday food choices. If you desire crunch and texture, but also something light, you’re likely seeking food that is filling and going to give you enough energy to make it until dinner time.

This BLT Wrap with Avocado Spread is a perfect lunchtime pick-me-up that can leave you feeling full and ready to conquer the rest of the day’s work.

This recipe is simple and can be whipped together in minutes. Plus, it has fresh ingredients like lettuce, tomatoes and avocados.

Start by cooking eight strips of bacon in a hot skillet. While that’s cooking, slice the tomatoes and cut the lettuce leaves.

In a bowl, mash avocado, sour cream, lime juice, hot sauce, Worcestershire sauce and salt with a fork until combined.

On a flour tortilla, add avocado spread, one lettuce leaf, tomato slices and bacon. Roll everything up for an on-the-go meal.

This recipe is best served with banana peppers and Spanish rice for a nutrient-filled lunch.

It’s always nice to have a little break in the middle of the day, especially with a delicious meal that’ll have you ready to finish the day strong.

Find more lunch recipes at Culinary.net.

Watch video to see how to make this recipe!

 

BLT Wrap with Avocado Spread

Servings: 4

  • 8          slices cooked bacon
  • 1          avocado, peeled and pitted
  • 1/4       cup sour cream
  • 1          lime, juice only
  • 1/2       teaspoon hot sauce
  • 1/2       teaspoon Worcestershire sauce
  • 1/4       teaspoon salt
  • 4          flour tortillas
  • 4          large red leaf lettuce leaves
  • 2          large tomatoes, cut into 1/4-inch slices
  • Spanish rice (optional)
  • banana peppers (optional)
  1. In large skillet, cook bacon until crispy. Drain on plate lined with paper towels. Set aside.
  2. In medium bowl, mash avocado, sour cream, lime juice, hot sauce, Worcestershire sauce and salt with fork until combined and smooth.
  3. Spread thin layer of avocado mixture over tortillas. Layer with lettuce leaves, tomatoes and bacon. Fold sides up and roll.
  4. Serve with Spanish rice and banana peppers, if desired.
Meal Ideas 12 April 2021

A Vibrant, Flavorful Spring Meal Prepped in 20 Minutes or Less

(Family Features) Adding delicious, new flavors to your homecooked meals this spring may be easier than you think. A secret ingredient like cooking wine is a simple way to add a boost of flavor to all kinds of recipes.

During the spring months, few people would prefer cooking in the kitchen for hours rather than enjoying the outdoors. Make spending time with family and friends even more special by sharing a quick, delicious, spring-inspired meal together. Time-saving dishes at home begin with an option like Holland House® Cooking Wines that add an extra boost of flavor to recipes like Chicken Gyro Bowls. Perfect for a weeknight meal, the recipe combines pantry staples and enticing seasonings for an easy-to-make dish using a slow cooker.

Featuring savory chicken gyro meat atop a scoopful of rice, crisp and vibrant veggies, and garnished with crumbly feta and tangy tzatziki sauce, the bowls are bursting with flavor and perfect for the season.

Cooking wines are flavor-enhancing ingredients that can quickly transform an ordinary meal into an extraordinary one. Available in four flavors – Marsala, Sherry, White and Red – Holland House Cooking Wines are made with fine grapes and perfectly blended seasonings, aged to perfection, to offer bold flavor to your springtime cooking. Consider these uses for each variety:

Sherry cooking wine works equally well in dessert recipes, main dishes, sides, soups and sauces. One example is these delicious Chicken Gyro Bowls, which you can leave cooking in the Crockpot™ throughout the day. The remaining preparation is fast for a weeknight meal that’s ready in next to no time.

Best known for its use in chicken marsala, marsala cooking wine lends flavor to other preparations, too. Marinate sliced meat in marsala cooking wine before grilling, roasting or sauteing, or swirl it into gravies and soups to add delicious, savory flavor.

Stir red cooking wine into gravies and red sauces, or try marinating less-tender cuts of beef, lamb or pork in the refrigerator (for up to 24 hours) to boost flavor and tenderness.

White cooking wine pairs well with fish and lighter fare like chicken and turkey, as well as rice dishes.

Find more recipes to bring mouthwatering flavor to your springtime table at HollandHouseFlavors.com and crock-pot.com/slow-cookers.

Chicken Gyro Bowls

Recipe courtesy of Jillian of Food, Folks and Fun
Prep time: 20 minutes
Cook time: 4-6 hours
Servings: 6

Chicken Gyro Meat:

  • 1/4 cup Holland House Sherry Cooking Wine
  • 3/4 cup chicken broth
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium yellow onion, roughly chopped
  • 2 pounds boneless, skinless chicken breasts, thawed
  • 4 large garlic cloves, minced

Gyro Bowls:

  • 2 cups long-grain rice
  • 1 medium cucumber, seeded and sliced
  • 1 large tomato, chopped
  • 1 cup shredded iceberg lettuce
  • 1/2 cup crumbled feta cheese
  • 1 1/2 cups tzatziki sauce
  • black pepper, to taste
  • 4 pitas, warmed and cut into wedges
  1. To make chicken gyro meat: In small bowl or liquid measuring cup, whisk cooking wine, chicken broth and lemon juice; set aside.
  2. In separate small bowl, combine dried oregano, salt and pepper; set aside.
  3. Add chopped onion to bottom of slow cooker and lay chicken breasts on top of onions.
  4. Pour cooking wine mixture over onions and chicken.
  5. Sprinkle half of oregano mixture over top of chicken. Flip chicken over and sprinkle remaining oregano mixture over chicken.
  6. Evenly distribute minced garlic over chicken.
  7. Cover slow cooker with lid and cook on high 4-6 hours or low 6-8 hours.
  8. Shred cooked chicken then use wooden spoon to mix shredded chicken, onions and remaining liquid together. Turn off slow cooker and let mixture sit, with lid on, while preparing rice.
  9. To make gyro bowls: Cook rice according to package instructions.
  10. Place rice in bowls and top with chicken gyro mixture, cucumber, tomato, lettuce, feta, tzatziki sauce and black pepper, to taste. Serve with pita wedges.

Souce: Holland House

Meal Ideas 03 March 2021

Fast, Flavorful Meals When You're Short on Time

(Family Features) Quality meals don't have to drain hours from your day; satisfying taste is possible in just minutes when you have a few strategies that can help make meal prep easier and the results more enjoyable.

Eat better with veggies. If eating better is your goal, explore veggie-based recipes that are hearty and filled with nutrients and vitamins. This Brown and Wild Rice Bowl with Veggie Burger is perfect for a meatless Monday or any other day when you need a fast, filling and flavorful meal in short order. If you don't have veggie burgers at home, or simply prefer a meat-based option, a cooked frozen beef patty is a good time-saving alternative.

Make simple swaps for variety. When you find a dish that's easy and tasty, you may find yourself falling back on the same thing again and again. Prevent taste bud boredom by mixing up your ingredients. You can transform a rice-based recipe by changing up the veggies, cheese, dressing and other toppings. Try pickled jalapenos for spice. Add corn if you like things sweet. Swap a creamy dressing with a zesty vinaigrette for fewer calories and a whole new taste.

Shop for convenience. Takeout may let you skip prep time completely, but you can easily make versions of many favorite to-go meals at home in just a few minutes. This Beef and Broccoli Garlic Rice uses perfectly portioned Minute Ready to Serve microwavable rice cups that help you put together a delicious lunch or dinner without measuring or overeating. Choosing products like portion-controlled rice and other ready-to-serve ingredients can help shave time off your prep work.

Tempt your taste buds with more convenient meal ideas at minuterice.com.

Brown and Wild Rice Bowl with Veggie Burger

Prep time: 5 minutes
Servings: 1

  • 1 cup Minute Ready to Serve Brown and Wild Rice
  • 1 precooked veggie burger patty
  • 1/2 cup shredded lettuce
  • 1/2 cup halved grape tomatoes
  • 2 tablespoons shredded cheddar cheese
  • 2 tablespoons ranch dressing
  1. Prepare rice according to package directions.
  2. Break veggie burger into large chunks and place in small, microwave-safe bowl. Microwave on high 60-90 seconds, or until veggie burger is heated through.
  3. Toss together rice and veggie burger. Top with lettuce, tomatoes and cheese. Drizzle with ranch dressing.

Beef and Broccoli Garlic Rice

Prep time: 5 minutes
Servings: 1

  • 1 cup Minute Ready to Serve Garlic and Olive Oil Jasmine Rice
  • 1/2 cup fresh broccoli florets
  • 1/2 cup sliced red bell pepper
  • 2 tablespoons diced water chestnuts
  • 3 ounces cooked beef, sliced into strips
  • 3 tablespoons teriyaki glaze
  • soy sauce (optional)
  1. Heat rice according to package directions.
  2. In large, microwave-safe bowl, combine broccoli, bell pepper and water chestnuts. Microwave on high 1 minute. Add beef and microwave on high 1 minute.
  3. Stir in glaze and rice. Top with soy sauce, if desired.

Source: Minute Rice

Healthy 01 March 2021

Give Spring Salads a Fresh Spin

(Family Features) With spring and warmer weather comes salad season, offering a perfect canvas for creating refreshing meals and appetizers centered around tasty greens, juicy tomatoes and crave-worthy dressings. Give your salads an update by avoiding the same tired mixes and instead create tasty meals fit for the season.

One easy way to up your salad game is by starting with quality ingredients like Fresh Express salad blends, NatureSweet Cherubs Tomatoes and Litehouse refrigerated salad dressings. These fresh, flavorful ingredients can be combined in a dish like this Chimichurri Chickpea Salad, a perfect way to go green this spring for nearly any occasion.

Part of the appeal of dishing up a homemade salad is the unlimited options you have at your fingertips to make the bowl of greens uniquely “yours.” For many, this means one thing: the more toppings, the better. With grilled chicken, crispy bacon, tomatoes, ripe avocado, hard-boiled eggs, blue cheese and a bed of fresh lettuce, this classic Cobb Salad offers an ideal lunch or even a quick family meal.

Because both these recipes can be made in 20 minutes or less, they provide simple solutions when short on time. Plus, the fresh ingredients sum up everything spring meals are made of.

Find more ways to create easy yet delicious salads at litehousefoods.com/iheartsalad.

Chimichurri Chickpea Salad

Total time: 15 minutes
Servings: 4

  • 1          cup fresh cilantro
  • 2/3       cup fresh parsley
  • 2          tablespoons dried oregano
  • 2          garlic cloves, minced
  • 1/4       cup red wine vinegar
  • 2/3       cup olive oil
  • 1/2       teaspoon salt
  • 1/2       teaspoon pepper
  • 1          can (14 1/2 ounces) chickpeas, drained
  • 1/4       teaspoon crushed red pepper flakes
  • 1          bag Fresh Express Baby Kale Mix
  • 1          cup NatureSweet Cherubs Tomatoes, diced
  • 1          medium avocado, diced
  • 4          tablespoons Litehouse Avocado Ranch Dressing
  1. In food processor, combine cilantro, parsley, oregano, garlic, red wine vinegar, olive oil, salt and pepper. Pulse until sauce is smooth.
  2. Place chimichurri sauce in small bowl with chickpeas and crushed red pepper flakes; toss to coat. Cover and refrigerate overnight, if possible.
  3. Divide kale, tomatoes and avocado between four bowls. Top each bowl evenly with marinated chickpeas. Drizzle with avocado ranch dressing and serve.

Cobb Salad

Total time: 20 minutes
Servings: 4

  • 3-4       eggs    
  • 1/4       pound bacon
  • 1          bag Fresh Express Sweet Butter Lettuce
  • 1          pound grilled chicken
  • 1          cup NatureSweet Cherubs Tomatoes, halved
  • 1          ripe avocado, sliced
  • 1/4       cup blue cheese
  • 1/4       cup Litehouse Homestyle Ranch Dressing
  1. Bring pot of water to boil. Use slotted spoon to place eggs in water. Boil 10 minutes then transfer to ice bath to stop cooking process. Peel eggs and slice.
  2. Heat skillet over medium heat. Dice bacon and add to pan. Saute until bacon is crispy and fat is rendered, about 7 minutes. Remove from pan with slotted spoon.
  3. To assemble salad, start with bed of lettuce. Top with hard-boiled eggs, grilled chicken, tomatoes, avocado, bacon and blue cheese; toss in ranch dressing.

Source: Litehouse

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