recipes

Meal Ideas 01 August 2018

Elevate Your Summer Grilling

(Family Features) Weekend barbecues, birthday celebrations and family reunions are in full swing, so up your grill game from basic to bold with a few ideas to leave your guests wanting more.

Step outside your comfort zone and create some “wow-worthy” dishes with big flavors with these recipes from McCormick and chef Roger Mooking from Cooking Channel’s “Man, Fire, Food.”

Get started with these ideas:

  • Once ribs are grilled until tender, use a sharp knife to carefully slit skin on the back of each rib for easier bone removal.
  • Make a giant cheese-stuffed burger by lining a 9-inch round cake pan with foil. Add in half of the ground beef followed by a cheese layer. Top with remaining ground beef and shake on seasoning for maximum flavor.
  • Brine pork chops in the refrigerator for 8-10 hours before grilling to infuse with flavor and help make tender and juicy. Top with caramelized apples cooked in a cast-iron skillet.

Find more summer recipes and tips at GrillYourBest.com.
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Smokehouse Maple-Brined Pork Chops

Servings: 4

  • 1/3       cup sea salt
  • 1/4       cup, plus 2 tablespoons and pinch, McCormick Grill Mates Smokehouse Maple Seasoning
  • 1/2       cup packed light brown sugar, divided
  • 8          cups water, divided
  • 4          bone-in center-cut pork chops (3/4-inch thick, about 2 1/2-2 3/4 pounds total)
  • vegetable oil
  • 1          lemon, cut in half
  • 3          tablespoons unsalted butter
  • 2          Granny Smith apples, each peeled, cored and cut into six wedges
  • 1          tablespoon finely chopped fresh chives (optional)
  1. In medium saucepan, whisk salt, 1/4 cup seasoning, 1/4 cup sugar and 4 cups water. Bring to simmer, whisking constantly, until salt and sugar dissolve. Pour in remaining water and mix thoroughly. Transfer brine to large container with lid and cool to room temperature. Add pork chops to brine. Cover and refrigerate 8-10 hours.
  2. Heat grill to medium-high heat.
  3. Remove pork chops from brine and pat dry with paper towels. Brush lightly with oil. Season both sides of pork with 2 tablespoons seasoning.
  4. Grill until bottom side of pork chops are well marked and charred, 7-9 minutes. Flip and grill 4-6 minutes, or until cooked through and internal temperature registers 145° F. Let rest under tented foil.
  5. Place large cast-iron skillet on grill. Juice one lemon half into small bowl. Add 1 teaspoon lemon juice and remaining sugar to skillet and stir with heatproof spatula until mixture resembles wet sand. Cook with grill open, stirring frequently, until sugar melts and deepens to amber, about 8 minutes. Add butter and stir until melted. Once foam subsides, add apples. Close grill and cook, stirring gently to coat apples in caramel, until apples are tender-crisp, about 8 minutes. Remove skillet from heat and add remaining lemon juice and pinch of seasoning; stir gently.
  6. Arrange pork chops on platter and top with apples. Zest remaining lemon half over dish. Sprinkle with chives, if desired.

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Best-Ever Buffalo Rack O’ Ribs Sandwich

Servings: 4

Slaw:

  • 1/4       cup mayonnaise
  • 1          tablespoon lemon juice
  • 1/2       teaspoon Lawry’s Seasoned Salt, plus additional, to taste
  • 1/8       teaspoon coarsely ground black pepper, plus additional, to taste
  • 2          cups shredded green cabbage
  • 1/2       cup shredded carrot
  • 1/4       cup diced celery, chopped
  • 2          tablespoons fresh celery leaves
  • 2          tablespoons fresh flat-leaf parsley, chopped

Ribs:

  • 1          rack (about 2 pounds) baby back ribs
  • 3          tablespoons firmly packed brown sugar
  • 1          tablespoon Lawry’s Seasoned Salt
  • 4          tablespoons hot sauce, divided, plus additional for spreading and serving (optional)

Sandwich:

  • 1          soft French loaf (12-14 inches), split
  • olive oil
  • Lawry’s Seasoned Salt
  • McCormick coarsely ground black pepper
  • 1/4       small red onion, thinly sliced
  • 1/4       cup crumbled blue cheese
  1. To make slaw: In medium bowl, whisk mayonnaise, lemon juice, seasoned salt and pepper. Add cabbage, carrot, celery, celery leaves and parsley; toss to combine. Sprinkle with additional seasoned salt and pepper, to taste.
  2. To make ribs: Prepare grill for indirect medium heat at about 350° F.
  3. Insert butter knife between membrane and bone on backside of ribs. Grab membrane with paper towel then pull to remove membrane; discard. Rub ribs on both sides with brown sugar and seasoned salt. Wrap ribs tightly in aluminum foil and place on indirect-heat side of grill. Grill ribs, turning once until meat is tender and pulling away from bone but not totally falling apart, about 1 hour, 15 minutes-1 hour, 30 minutes. Remove ribs from grill.
  4. Unwrap ribs and let cool until cool enough to handle. Using sharp knife, carefully slit skin on back of ribs and remove bones, keeping slab in one piece.
  5. Place boneless rib slab on direct-heat side of grill, rounded-side up, and brush top with 2 tablespoons hot sauce. Grill until underside begins to crisp, about 2 minutes. Carefully flip ribs and brush top with the remaining hot sauce. Continue to grill ribs until glossy and caramelized, about 2-3 minutes.
  6. To assemble sandwich: Scoop out most of soft insides of top of French bread to make room for toppings. Brush cut sides with oil and sprinkle with seasoned salt and pepper. Grill on direct-heat side of grill until bread is toasted and grill marks appear, about 3 minutes.
  7. Place ribs on bottom of loaf. Brush with additional hot sauce, if desired, and top with slaw, onions and blue cheese. Cover with top of loaf. Cut into four pieces.

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Giant Bacon-Cheddar Juicy Lucy Burger

Servings: 8

  • 2          tablespoons McCormick Grill Mates Montreal Steak Seasoning, divided
  • 2          pounds 80 percent lean ground beef
  • 8          ounces sliced medium or sharp white cheddar cheese
  • 1/4       cup mayonnaise
  • 1/4       cup yellow mustard
  • 8          long pickle slices, plus 2 tablespoons brine
  • 1          round loaf soft bread (10 inches), cut in half horizontally
  • olive oil
  • sea salt
  • freshly ground black pepper
  • 1          large heirloom tomato, thinly sliced
  • 1          small red onion, thinly sliced
  • 8          slices bacon, cooked
  • 2          cups shredded iceberg lettuce
  1. Line 9-inch round cake pan with aluminum foil, leaving extra foil over edges of pan. Sprinkle with 2 teaspoons steak seasoning. Press half of ground beef into cake pan. Layer cheese in middle, leaving 1/2-1-inch border around sides. Sprinkle with additional 2 teaspoons seasoning. Top with remaining ground beef in even layer and press to seal in cheese. Sprinkle with remaining seasoning.
  2. Lift burger from cake pan using foil. Press to flatten to about 11 inches in diameter. Refrigerate until ready to cook. (Patty can be assembled up to 2 hours in advance.)
  3. In small bowl, whisk mayonnaise, mustard and pickle brine until smooth. Cover and refrigerate.
  4. Remove most of soft insides from top of bread to make hollow. Reserve insides.
  5. Prepare grill for indirect medium heat at about 350° F.
  6. Brush grill grates with oil. Hold burger on foil bottom and flip onto indirect-heat side of grill; peel off foil. Cook until sides of burger are cooked and it feels firm when lifted with spatula, about 8-10 minutes. Using two spatulas, carefully flip burger. Close grill and cook until burger is cooked through and cheese is melted, about 5-8 minutes longer. Move to direct-heat side of grill for 1-2 minutes per side for more char.
  7. Brush cut sides of bread with olive oil and sprinkle with salt and pepper. Grill on direct-heat side of grill until bread is toasted and grill marks appear, about 3 minutes.
  8. Place bottom half of bread on large cutting board. Spread with half of mustard sauce. Place burger on top and top with tomatoes, onions, pickles and bacon. Spread top of bread with remaining mustard sauce and fill with lettuce. Place top of bun on burger and cut into eight wedges.

Source:  McCormick

Meal Ideas 16 March 2018

An Easy, Excellent Easter

(Family Features) Amazing food is the centerpiece of most holiday gatherings. This Easter, impress guests with your culinary talent by making simple dishes simply amazing. With a little special attention, even the most basic foods can evolve into dishes worth sharing with loved ones.

Most chefs agree that spices and seasonings are essential elements of your kitchen arsenal. This Easter, give your spread a boost with spices and herbs of the highest quality, such as those from Spice Islands, which crafts and packages spices and herbs from around the world to deliver the most authentic and intense flavor possible.

Sensational Cinnamon

With its rich hue and warm aroma, cinnamon can bring spicy sweetness to all kinds of baked goods. However, all cinnamon is not the same. There are two main varieties of cinnamon, Indonesian and Vietnamese.

Vietnamese, which is used in the Spice Islands Saigon Cinnamon featured in these recipes, tends to have a brighter, spicy taste. The forests of Vietnam are known for their premium cinnamon. High in volatile oils, the Vietnamese cinnamon trees produce a deep, reddish-brown cinnamon with an intense fragrance and sweet, red-hot-candy-like flavor.

Update your traditional ham with a spicy, honeyed glaze; give a side serving of carrots a tasty twist and end the affair on a sweet note with a rustic, utterly delicious dessert. Find more flavorful ideas to elevate your Easter menu at spiceislands.com.

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Spiced Honey and Black Pepper-Glazed Ham

Prep time: 10 minutes
Total time: 30 minutes
Servings: 12

  • 8-10     pounds cooked shank-end ham
  • water (optional)
  • 1          tablespoon Spice Islands Cracked Black Pepper
  • 1          tablespoon Spice Islands Ground Mustard
  • 1          tablespoon Spice Islands Garlic Powder
  • 1/2       cup honey
  • 1 1/2    teaspoons Spice Islands Ground Saigon Cinnamon
  • 1/2       teaspoon Spice Islands Ground Cloves
  1. Heat oven to 325° F.
  2. With sharp knife, score ham at 1-inch intervals; place in baking dish. If ham appears dry, moisten surface with water. In small bowl, combine black pepper, mustard and garlic powder. Rub pepper mixture over surface of ham. Roast according to package directions.
  3. Combine honey, cinnamon and cloves. Drizzle over ham during last 30 minutes of roasting. Remove ham from oven and let rest 20 minutes before slicing.

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Spiced Maple Carrots

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

  • 1          pound (4 cups) baby carrots
  • 1/2       cup water
  • 1          teaspoon Spice Islands Ground Saigon Cinnamon
  • 3/4       teaspoon Spice Islands Ground Ginger
  • 2          tablespoons Maple Grove Farms 100% Pure Maple Syrup
  • 1          tablespoon butter
  • sea salt, to taste
  1. In large skillet, combine carrots, water, cinnamon and ginger. Mix well. Cover and cook on high 6 minutes until almost tender.
  2. Add maple syrup and butter. Mix well and continue to cook, uncovered, 2-3 minutes, until carrots are well-glazed. Season, to taste, with sea salt.

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Anise, Pear and Almond Crostata

Prep time: 45 minutes
Total time: 2 hours, 30 minutes
Servings: 6

Crostata Crust:

  • 1 1/4    cups all-purpose flour
  • 1          stick butter, cut into 1/2-inch cubes and frozen
  • 1/2       teaspoon Spice Islands Fine Mediterranean Sea Salt
  • 1/4       cup ice water

Anise Almond Filling:

  • 1          cup blanched, slivered almonds
  • 3/4       teaspoon Spice Islands Anise Seeds
  • 1/3       cup sugar
  • 1          large egg
  • 1          teaspoon Spice Islands Vanilla Extract
  • 1/4       teaspoon Spice Islands Fine Mediterranean Sea Salt
  • 2          tablespoons butter, at room temperature
  • 3          Fiorelle or small pears, sliced into thin wedges
  • 2          tablespoons sugar, plus extra for sprinkling
  • 1          tablespoon lemon juice
  • 1          large egg, beaten
  • 2          tablespoons Polaner Apricot Preserves, heated
  • cream or ice cream (optional)
  1. To make crust: In food processor, combine flour, frozen butter and salt. Pulse until dough is size of large peas. Add 3 tablespoons ice water and pulse several times. Pinch dough to see if it is holding together; if not, add water a couple of teaspoons at a time, pulsing once or twice after each addition, until dough holds together. Form dough into disk, wrap in plastic wrap and chill 30 minutes.
  2. Heat oven to 400° F.
  3. To make filling: In food processor, blend almonds, anise seeds, sugar, egg, vanilla and salt until paste forms. Add room temperature butter and blend again. Set aside.
  4. Toss sliced pears with 2 tablespoons sugar and lemon juice. Set aside.
  5. On sheet of floured parchment paper, roll out dough into 13-inch circle; transfer on parchment to rimless cookie sheet.
  6. Spread almond paste onto circle, leaving 2-inch border. Scatter pears on top, covering almond paste. Fold dough up and over pears, overlapping dough as needed. Brush with egg wash and sprinkle crust generously with extra sugar.
  7. Bake until pears are tender, 40-45 minutes. If crust starts to get too brown, lightly cover with foil. Remove tart from oven and brush pears with heated apricot preserves. Serve with cream or ice cream, if desired.

Source: Spice Islands

Meal Ideas 16 March 2018

An Affordable, Effortless Easter

(Family Features) Easter is all about festive family gatherings and good food. Whether you’re celebrating with your closest or hosting a larger crowd in your home, try these simple tips to keep everyone happy and full without blowing your budget.

Plan ahead: Don’t let the pressure of hosting the holidays stress you. A well-constructed game plan can help you stay on track with your spending goals. Before heading to the grocery store, take inventory of what you already have and create a list of the items you need. These simple steps can save you time and money in the long run.    

Find affordable ingredients and supplies: Grocery shopping can be a daunting task, especially with seemingly endless options. Shopping at a grocery store like ALDI helps you find everything you need in one quick and easy shopping trip, including high-quality, fresh, affordable foods for your Easter spread. While there, you can also pick up other Easter essentials like baskets, toys, bakeware, decor and more.  

Keep leftovers in mind: Food (and money) can go to waste when leftovers go uneaten. Instead of tossing out your forgotten leftovers, incorporate them into a whole new dish. Try these Holiday Ham Sliders using leftovers from main dishes such as Slow-Cooked Maple Ham.

Find more tips and recipes for an appetizing Easter at ALDI.us.
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Slow-Cooked Maple Ham

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen   
Prep time: 5 minutes
Cook time: 5 hours, 15 minutes
Servings: 10

  • 20        ounces Sweet Harvest Pineapple Chunks
  • 8          pounds Appleton Farms Smoked Ham Butt
  • 1          cup Specially Selected 100% Pure Maple Syrup
  • 1          cup Baker’s Corner Brown Sugar
  • 1/2       teaspoon Stonemill Cinnamon
  • 1          tablespoon Burman’s Dijon Mustard
  • 1          teaspoon Stonemill Ground Black Pepper
  1. Pour pineapple into large slow cooker. Place ham on top of pineapple, flat-side down.
  2. In small bowl, combine syrup, brown sugar, cinnamon, Dijon mustard and pepper. Pour over ham.
  3. Set slow cooker to low. Cook 4-5 hours.
  4. Remove ham; keep warm. Skim fat off top of remaining liquid in slow cooker.
  5. Pour liquid into small saucepan and bring to boil. Reduce heat to simmer; cook until reduced to desired consistency.
  6. Serve sauce on side or heat oven to broil and glaze ham. Broil 3-4 minutes for caramelized crust.

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Holiday Ham Sliders

Recipe courtesy of Chef Linsey, ALDI Test Kitchen
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 6

  • Carlini Canola Cooking Spray
  • 3          ounces Happy Farms Preferred Cranberry White Cheddar, shredded
  • 3          ounces Happy Farms Preferred Plain Havarti Cheese, shredded
  • 12        ounces L'oven Fresh Hawaiian Sweet Rolls
  • 2          tablespoons Burman's Spicy Mustard
  • 1/4       cup sliced red onion
  • 12        ounces Appleton Farms Spiral Sliced Half Ham
  • 1/4       cup sliced green apple
  • 4          tablespoons Countryside Creamery butter, melted
  • 1/2       teaspoon Stonemill Garlic Powder
  • 1/4       teaspoon ground Stonemill Sea Salt
  • 1/2       teaspoon Stonemill Parsley Flakes
  1. Heat oven to 350 F.
  2. Line 9-by-13-inch baking pan with aluminum foil and coat with cooking spray.
  3. In small bowl, combine cranberry white cheddar and havarti cheeses. Reserve.
  4. Remove entire package of rolls and, keeping rolls connected, slice in half horizontally.
  5. Place bottom half of rolls in baking pan. Spread with spicy mustard.
  6. Top with red onion, ham, apple, cheese mixture and bun tops.
  7. In small bowl, combine butter, garlic powder, salt and parsley flakes. Pour over sandwiches.
  8. Cover with foil and bake 15 minutes.
  9. Remove foil. Bake 10 minutes more.
  10. Remove from pan and separate sandwiches; serve immediately.

Source: ALDI

Meal Ideas 06 April 2017

Tempting Flavor Pairings Make Main Dishes Shine

(Family Features) Good things come in pairs, and flavor is no exception. Professional chefs know the secret to combining sweet, hot, tangy, salty, bitter and sour for crave-worthy dishes, and now everyday cooks are discovering this concept as well. The right combinations can turn basic main dish meals into tasty adventures. With a greater variety of ingredients and influences at our fingertips — in restaurants, grocery stores and on TV cooking shows — experimenting with flavor pairings has never been easier or more exciting.

The palate-pleasing combination of salty and sweet goes upscale with crystallized ginger and salted pistachio. While it is an ideal pairing for desserts, the dynamic duo is equally delicious in main dish recipes, such as Ginger-Pistachio Crusted Chicken With Tangerine Sauce.

Watch out when wasabi and maple — the ultimate in sweet heat — team up. Accented by ginger and garlic, Maple Wasabi Glazed Salmon features an exciting twist on teriyaki. This combination is also great for enhancing the flavor of stir-fries, ribs and chicken.

Though their appearance is tiny, when mustard and fennel seeds join forces, the result is a mighty punch of flavor and texture. For a light, delicious main dish salad, try Fennel and Mustard Seed Crusted Shrimp With Apricot Dressing. Toasting the seeds adds depth to their flavor.

For additional recipes, visit www.mccormick.com.

Toasting spices is fast and easy:

  1. Place dry skillet over medium heat.
  2. Once pan is hot, pour in desired amount of seeds.
  3. Using a spatula, stir seeds in pan until they become fragrant, approximately 1 to 2 minutes.

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Fennel and Mustard Crusted Shrimp With Apricot Dressing

Prep Time:15 minutes
Cook Time: 5 minutes
Makes: 4 servings

  • 1 tablespoon McCormick Gourmet Collection Mustard Seed
  • 1 teaspoon McCormick Gourmet Collection Fennel Seed
  • 1 teaspoon hot water
  • 1/8 teaspoon McCormick Gourmet Collection Ground Turmeric
  • 1 pound extra large shrimp (16 to 20 count), peeled and deveined
  • 1/4 cup apricot preserves
  • 2 tablespoons fresh lime juice
  • 1 tablespoon light soy sauce
  • 1/4 teaspoon coarse sea salt
  • 2 tablespoons oil
  • 4 cups field greens
  1. Heat a small skillet on medium heat. Add mustard and fennel seeds; cook and stir about 2 minutes or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Finely crush seeds using a small food processor, a clean coffee grinder, a rolling pin or a mortar and pestle. Pour into small bowl. Stir in hot water and turmeric. Let stand 5 minutes. Coat shrimp evenly with seed mixture.
  2. Mix apricot preserves, lime juice, soy sauce and sea salt in small bowl with wire whisk until well blended. Set aside.
  3. Heat oil in large skillet on medium heat. Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink, turning once. Divide greens among 4 serving plates. Top with shrimp. Serve with apricot dressing.

 

Maple Wasabi Glazed Salmon

Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 8 servings

  • 2 teaspoons McCormick Gourmet Collection Wasabi Powder
  • 1 teaspoon water
  • 1/3 cup maple syrup
  • 1/3 cup thinly sliced green onions
  • 2 tablespoons soy sauce
  • 1 teaspoon McCormick Gourmet Collection Garlic Powder
  • 1 teaspoon McCormick Gourmet Collection Ground Ginger
  • 2 pounds salmon fillets
  1. Mix wasabi with water in small bowl until well blended. Add remaining ingredients, except salmon; stir until well mixed. Place salmon in 13- by 9-inch baking dish. Spoon wasabi mixture evenly over salmon.
  2. Bake in preheated 375°F oven 15 to 20 minutes or until fish flakes easily with a fork, basting occasionally with wasabi mixture.

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Ginger-Pistachio Crusted Chicken With Tangerine Sauce

Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 4 servings

  • 3/4 cup shelled salted pistachio nuts
  • 1/4 cup McCormick Gourmet Collection Crystallized Ginger
  • 1/3 cup tangerine or orange juice
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 4 boneless skinless chicken breast halves
  • 1 egg white, lightly beaten
  1. Place pistachios and crystallized ginger in food processor; process until mixture is chopped. Stir tangerine juice, honey and soy sauce in small bowl with wire whisk until smooth. Set aside.
  2. Place chicken in foil-lined shallow baking pan; brush chicken with egg white. Coat evenly with ginger-pistachio mixture.
  3. Bake in preheated 350°F oven 15 to 20 minutes or until chicken is cooked through. Slice chicken and serve with tangerine sauce.

Source: McCormick

Dessert 01 June 2016

Artful Adaptations

(Family Features) Ice cream is a classic summertime treat and a favorite indulgence for people of all ages. Now, this palate pleaser gets a modern makeover with recipes that cater to the most sophisticated tastes.

Give simple backyard cookouts and festive dinner parties alike an artful finale with creative desserts that make the most of Starbucks ice cream. They’re simple to make, easy on the wallet and a sure-fire way to impress your guests.

Super-premium ice cream, inspired by popular Starbucks beverages, turns floats, tiramisu and even hot chocolate into gourmet desserts that put a smile on everyone’s face.

Delight your friends and family all summer long with these delicious, unexpected flavors. For more information, visit starbucks.com.

Tips for Storing Ice Cream
From The International Ice Cream Association

  • Don’t allow ice cream to repeatedly soften and re-freeze. When this occurs, ice cream’s small ice crystals can eventually turn into large, unpalatable lumps.
  • Your freezer should be set at between -5°F and 0°F. Ice cream is easiest to scoop when stored between 6°F and 10°F, the ideal serving temperature range.
  • Store ice cream in the main part of the freezer, not in the freezer door, where it’s subject to fluctuating temperatures.
  • Keep the ice cream container lid tightly closed when storing in the freezer.
  • Don’t store ice cream alongside uncovered foods; odors may penetrate ice cream and affect its flavor.

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Mocha Cream Soda Floats

2 servings
Prep Time: 5 minutes

  • 2 tablespoons chocolate syrup
  • 1 can (12 ounces) chilled cream soda
  • 1 cup Starbucks Mocha Frappuccino ice cream
  • 2 dollops sweetened whipped cream
  1. Evenly divide chocolate syrup into 2 tall glasses. Scoop 1/4 cup ice cream into each glass. Add soda, then top with remaining ice cream. Garnish with whipped cream.

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Decadent Hot Chocolate Affogato

2 servings
Prep Time: 10 minutes
Cook Time: 5 minutes

  • 3/4 cup 2% milk
  • 1/2 cup half and half, heavy cream or milk
  • 1/3 cup semi-sweet chocolate chips or 2 ounces bittersweet chocolate, chopped
  • 1 tablespoon sugar
  • Salt
  • 1 cup Starbucks Coffee ice cream
  1. Bring milk, half and half, chocolate, sugar and salt just to a boil in 2-quart saucepan over medium-high heat. Reduce heat to medium and cook, stirring frequently, 5 minutes or until chocolate is melted.
  2. Scoop ice cream into two large ice cream bowls. Pour hot chocolate around ice cream and garnish, if desired, with whipped cream.

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Coffee Bananas Foster

2 servings
Prep Time: 15 minutes
Cook Time: 5 minutes

  • 2 medium bananas, sliced
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup heavy or whipping cream
  • 2 tablespoons butter
  • 2 tablespoons dark or light rum
  • 2 slices prepared pound cake (about 1/2 inch thick), toasted
  • 1 cup Starbucks Caramel Macchiato ice cream
  1. Bring bananas, sugar, cream, butter and rum to a boil over medium heat in 10-inch nonstick skillet. Cook, stirring occasionally, 2 minutes or until sauce is slightly thickened. Remove from heat.
  2. Arrange cake on 2 dessert dishes. Top with ice cream, then banana mixture.

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Caramel Macchiato-Topped Waffles With Maple-Walnut Sauce

2 servings
Prep Time: 10 minutes
Cook Time: 5 minutes

  • 1/2 cup pure maple or pancake syrup
  • 2 tablespoons heavy or whipping cream
  • 2 tablespoons butter
  • 1/2 cup chopped toasted walnuts
  • 2 prepared waffles, heated according to package directions
  • 1 cup Starbucks Caramel Macchiato ice cream
  1. Bring syrup, cream and butter to a boil in 2-quart saucepan over medium heat. Cook, stirring occasionally, 2 minutes or until slightly thickened. Remove from heat, then stir in walnuts.
    Arrange warm waffles on 2 dessert plates. Top with ice cream, then drizzle with maple-walnut sauce.

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Tiramisu Ice Cream Parfaits

2 servings
Prep Time: 15 minutes

  • 1 cup sweetened whipped cream, plus extra for topping
  • 1/2 cup mascarpone*
  • 1/3 cup strong-brewed Starbucks coffee or espresso
  • 1 cup chopped crunchy ladyfinger cookies
  • 1 cup Starbucks Java Chip Frappuccino ice cream
  1. Fold 1/4 cup whipped cream into mascarpone in medium bowl. Fold in remaining whipped cream; set aside.
  2. Spoon 1/2 of mascarpone mixture into 2 parfait dishes. Sprinkle about 1/4 of the cookies and 1/4 of the coffee mixture into each dish. Evenly scoop ice cream into dishes, then top with remaining ingredients. Garnish, if desired, with additional whipped cream, grated chocolate or chocolate covered espresso beans.

*Substitution: Use 1 3-ounce package cream cheese, softened, whisked with 2 tablespoons milk instead of mascarpone. Fold into whipped cream and continue as above.

Source: Starbucks

Breakfast & Brunch 07 March 2017

Throw an Epic Easter Brunch on a Budget

(Family Features) Preparing an elaborate Easter spread for your family doesn’t have to be an expensive (or exhausting) endeavor. Rethinking familiar dishes and ingredients is an easy way to add a special touch to your meal.

Add a dash of affordable elegance to your Easter brunch with these simple tips from the experts at ALDI:

  • For a colorful twist on an Easter classic, try pickling your deviled eggs. Pickling punches up the flavor of these tasty bites and gives your eggs a festive hue.
  • Offer dishes that are pretty and practical. Bake pre-cooked angel hair pasta in muffin tins until the tops are crisp. Fill your pasta “nests” with ingredients such as poached eggs, cheese or diced ham, and you have an attractive brunch dish that is portioned just right for each serving.
  • Cater to the individual tastes of your guests with a mimosa bar. Set out a table with champagne, a selection of fruit juices and sliced fruits and berries so your guests can mix and match as they wish.
  • Chocolate-dipped desserts are easy and always a crowd pleaser. Make better-for-you treats by dipping Easter goodies in smooth, dark chocolate instead of milk chocolate for lower sugar content. Or for a sweet treat without too much added sugar, repurpose dark chocolate by melting it for fondue, and serve an assortment of fruits or salty snacks, like pretzels, for guests to dip.
  • Explore new ways to enjoy timeless classics. Maple is a terrific addition to sweet and savory snacks, from bacon to cookies and beyond. Give brunch a sweet spin with these Carrot Cake Waffles, which feature a decadent maple cream cheese drizzle. You can find the premium, affordable ingredients to make this crowd-pleasing brunch recipe at ALDI, along with everything else you’ll need to entertain this Easter.

Find more ideas and recipes for an excellent Easter meal at aldi.us.

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Carrot Cake Waffles with Maple Cream Cheese Drizzle

Recipe courtesy of Chef Scott, ALDI Test Kitchen
Prep time: 10 minutes
Cook time: 8 minutes
Servings: 8

Waffles:

  • 2 cups Baker’s Corner All Purpose Baking Mix
  • 3 tablespoons Stonemill Ground Cinnamon
  • 1/4 cup Baker’s Corner Brown Sugar
  • 1 cup Friendly Farms 1 Percent Milk
  • 2 tablespoons Carlini Vegetable Oil
  • 1 Goldhen Large Egg
  • 1/2 cup Southern Grove Chopped Pecans
  • 1/2 cup Southern Grove Raisins
  • 1 cup grated carrot
  • Carlini Butter Cooking Spray

Cream Cheese Drizzle:

  • 8 ounces Happy Farms Cream Cheese
  • 1 cup Specially Selected 100 Percent Pure Maple Syrup
  1. To make waffles: Heat waffle iron.
  2. In large bowl, combine baking mix, cinnamon and brown sugar. Whisk in milk, oil and egg until fully incorporated. Fold in pecans, raisins and carrot.
  3. Coat waffle iron with nonstick spray. Ladle 1/2 cup of batter onto iron for each waffle. Cook 6-8 minutes, or until waffle is golden brown.
  4. To make cream cheese drizzle: Using electric mixer, beat cream cheese and syrup until fully incorporated. Drizzle over waffles. Serve immediately.

Tip: Waffles can be placed in a re-sealable bag, frozen up to three months and reheated in toaster.

Source: ALDI

Holiday 06 December 2016

Tasty Tips for a Healthier Holiday

(Family Features) The holiday season evokes thoughts of delicious, hearty and festive meals. Whether planning a family feast or flitting among gatherings, you may find it harder than ever to maintain a healthy lifestyle and keep your weight management goals on track. However, with the right approach, you can still enjoy many of your holiday favorites and serve foods your guests will appreciate as much as your waistline does. The key is managing your carbohydrate and sugar intake.

If you’re looking to lose or maintain weight, you know the importance of relying on a lifestyle with proven results – without feeling deprived. A low carb approach is backed by more than 80 scientific studies and still allows you to enjoy a wide variety of delicious foods. When you control your carbohydrate intake, you start burning stored fat as your fuel source instead of carbohydrates. A long-term, well-balanced, low carb eating plan such as Atkins encourages reduced levels of refined carbohydrates and added sugars, while optimizing levels of protein, high fiber carbohydrates, fruits, vegetables and healthy fats.

This wide range of foods makes it easy to find delicious ways to celebrate the holidays without feeling restricted. Colette Heimowitz, vice president of nutrition and education at Atkins Nutritionals, Inc., offers several tips to help stay on track this season:

  • Leading up to the big meal or holiday party, snack on proteins that contain healthy fats such as nuts or grab some cubes of cheese.
  • When crafting a holiday menu, identify a savory main dish that offers a healthy serving of protein, such as this Low Carb Cranberry-Ginger Pork Roast. Finish off the meal with a Low Carb Pumpkin Pecan Cheesecake, and you and your taste buds will be very satisfied.
  • When alcoholic beverages are being served, confine yourself to a glass (or two at most) of wine or one glass of spirits. Just be sure to have your spirits with club soda and a slice of lemon or lime, or a mixer made without sugar. And make sure to drink plenty of water to stay hydrated.

For step-by-step instructions for this tasty, low carb holiday roast, watch the video and find more recipes at Atkins.com.

13468 ham

Low Carb Cranberry-Ginger Pork Roast

Servings: 4
Prep time: 5 minutes
Cook time: 8 hours

  • Cooking oil
  • 2 pounds pork chops or roast (center rib, bone-in)
  • 1/4 teaspoon salt, plus additional for seasoning
  • 1/8 teaspoon freshly ground black pepper, plus additional for seasoning
  • 1/2 chipotle pepper in adobo sauce
  • 1/2 cup cranberries
  • 1/8 cup sugar-free maple syrup
  • 1 teaspoon freshly grated ginger
  • 1/2 cup chicken broth, bouillon or consomme
  • 1/2 cup (4 ounces) water
  • 1/8 teaspoon guar gum or xanthan gum
  • 1 tablespoon unsalted butter stick (optional)
  1. Prepare skillet with small amount of oil over medium-high heat. Season chops or roast with salt and pepper then place into skillet and brown each side for about 1 minute, 4 minutes total, to help seal in moisture and give it color. Set aside on plate to cool slightly.
  2. Finely dice chipotle pepper and chop cranberries, if desired.
  3. In small bowl, combine syrup, diced chipotle, ginger, 1/4 teaspoon salt and 1/8 teaspoon pepper. Rub mixture onto roast then place it into slow cooker. Add cranberries and pour chicken broth down side of pan (avoiding rinsing rub from roast).
  4. Cover and cook on low 8-10 hours.
  5. Remove roast and set on serving platter covered with tent of aluminum foil; reserving liquid.
  6. Keep slow cooker on low and add water and guar gum or xanthan gum to reserved mixture, whisking to combine. Continue to cook on low heat until sauce thickens slightly. Once thick, enrich sauce, if desired, with butter, adding additional salt and pepper, to taste.
  7. Serve sauce over pork roast.

Tip: While it is not necessary to chop cranberries (they will break down while cooking), chopping them makes sauce smoother.

13468 squash

Low Carb Browned Pumpkin with Maple and Sage

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

  • 1/2 tablespoon unsalted butter stick
  • 1/2 pound pumpkin
  • 1/8 cup chopped shallots
  • salt
  • freshly ground black pepper
  • 1/4 cup bouillon vegetable broth
  • 1/16 cup sugar-free maple syrup
  • 1/8 teaspoon sage, ground
  1. In medium skillet over medium-high heat, heat butter. Cube pumpkin into 3/4-inch chunks.
  2. Add pumpkin and shallots to pan; season with salt and pepper. Saute until pumpkin is lightly browned and shallots are translucent, approximately 5-6 minutes.
  3. Turn heat to low, add vegetable broth and simmer, covered, 8-10 minutes until pumpkin is tender.
  4. Add maple syrup and sage, tossing to combine. Serve immediately.

Tip: Use fresh sage (7-8 leaves), if possible.

13468 cheesecake

Low Carb Pumpkin Pecan Cheesecake

Servings: 4
Prep time: 25 minutes
Cook time: 50 minutes

  • 2/3 cup halved pecan nuts
  • 2/3 cup sucralose-based sweetener (sugar substitute), plus 1 tablespoon
  • 1/4 teaspoon cinnamon
  • 3/4 tablespoon unsalted butter stick
  • 1/2 large egg white
  • 9 2/3 ounces cream cheese
  • 1/2 cup heavy whipping cream
  • 6 ounces canned pumpkin, without salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1 1/4 large eggs
  1. To make crust: Heat oven to 350° F.
  2. In food processor, combine pecans, 1 tablespoon sugar substitute and cinnamon. Process until finely ground. Toss with butter and egg white; press onto bottom of 9-inch springform pan, rounding up to cover pan seam. Bake until golden and set, 8-10 minutes. Cool completely on wire rack.
  3. To make filling: Reduce oven heat to 325° F.
  4. In large bowl, combine cream cheese, 2/3 cup sugar substitute and cream. With electric mixer at medium speed, beat until smooth. Add pumpkin puree, vanilla and pumpkin pie spice, mixing to combine. Beat in eggs, one at a time, until just combined.
  5. Pour batter over crust. Bake until just set, 45-50 minutes. Turn off oven and let stand 10 minutes; transfer to wire rack and cool completely.
  6. Cover and refrigerate until chilled, 4 hours or overnight. Slice and serve.

Photos courtesy of Getty Images

Source: Atkins

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