(Family Features) Burgers and dogs may be typical game day grub, but a lineup that never changes can get tiresome a few weeks into the season. Infuse new energy and homemade favorites into your game day menu so you can enjoy great games and good eats for a winning combination.
Explore new flavors. Add variety by building your meal around a different main dish, like ribs or pulled pork instead of burgers. Or invite guests to get in on the action and offer a DIY pizza or taco bar with a wide range of toppings for the ultimate custom plate. Then adapt your side dishes to fit the theme, like adding a barbecue spice seasoning to your party mix, for example, or offering a chipotle-style dip for veggies and chips.
Add an unexpected twist. If you prefer a more traditional menu, there’s no reason to abandon all your favorite game day fare. Instead, reimagine a popular dish with a special or unexpected ingredient. For example, this recipe features a homemade pizza topped with creamy ranch dressing. An option like Litehouse Homestyle Ranch has no artificial colors, flavors or preservatives, no high fructose corn syrup and is gluten free. The dressing is a versatile addition to your game day spread since you can use it to top off everything from pizza and fries to tacos, burgers and more. For easy serving, look for the 20-ounce squeeze bottle, or opt for a glass jar or dip tub, whichever your recipe requires.
Don’t forget dessert. A good game requires lots of savory, hearty foods, but by the fourth quarter, you’re likely to start craving sweet victory and a sweet treat to go along with the win. Easy individual desserts are a great bet, that way you can grab a quick bite and get back to the screen before you miss any action. Think along the lines of finger foods like marshmallow cereal bars, brownies and cookies to offer a little something for everyone.
Find more ideas for your game day gathering at LitehouseFoods.com.
Homemade Pizza Recipe
Total time: 45 minutes
- 1 ball pizza dough (store-bought or homemade)
- 1 jar pizza sauce
- pepperoni (optional)
- sausage (optional)
- ham or Canadian bacon (optional)
- black olives (optional)
- mushrooms (optional)
- peppers (optional)
- 1 package (8 ounces) fresh mozzarella, shredded
- 1 squeeze bottle (20 ounces) Litehouse Homestyle Ranch dressing
- Heat oven to 425° F.
- Prepare dough by pressing it onto a pizza pan or pizza stone. Spread pizza sauce over crust and top with pepperoni, sausage, ham or Canadian bacon, black olives, mushrooms and peppers, if desired. Sprinkle cheese evenly over top of pizza. Bake 20-30 minutes.
- Top with ranch dressing before serving.
Note: Toppings can be substituted as desired.
Source: Litehouse Foods
(Family Features) Getting the whole family around the dinner table every evening can be hard. Feeding your family meals that incorporate high-quality ingredients and are also delicious can be even harder. Sometimes, though, that special ingredient you’re looking for can already be in your pantry.
Consider including bursts of flavor from an ingredient such as California Ripe Olives at your next family meal and take into account the versatility and taste made possible by the hard-working farm families who grow them.
Grown by his family for more than a decade, Rick Benson vividly remembers the day he convinced his father the next crop at Benson Farms should be California Ripe Olives, which are both heat- and salt-tolerant.
That was 12 years ago, and the Benson family has grown olives ever since. Though they are seasoned farmers, the Benson family members are new to olives, and they have brought an innovative way of harvesting to the decades old industry.
While California Ripe Olives remain a primarily hand-harvested crop, the Bensons’ young grove was planted with the intention of harvesting mechanically. As newer olive groves are planted, mechanical harvesting is slowly being implemented.
“It’s a labor of love,” Benson said. “We view olives as our crop for the next generation.”
Whether you’re enjoying olives as a snack or using them in a new dish like this favorite recipe from a California Ripe Olive-growing family, consider the hundreds of farming families behind each can of olives.
Learn more about multi-generational farming families like the Bensons and find more recipes at calolive.org.
Rustic Chicken with Ripe Olives
Recipe courtesy of Vincent Richutti, a third-generation California Ripe Olive grower
Prep time: 20 minutes
Cook time: 30-35 minutes
- 1/2 cup mixed, porcini or chanterelle dried mushrooms
- 2 teaspoons fennel seeds
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon red pepper flakes
- 1 1/2 pounds baby yellow potatoes, halved
- 3 tablespoons extra-virgin olive oil, divided
- 4 small boneless, skinless chicken breasts
- 1 1/2 cups California Black and Green Ripe Olives
- 1/4 cup chicken broth
- 1/4 cup white wine
- 1 lemon, thinly sliced and seeds removed
- Heat oven to 425° F.
- In small food processor, pulse mushrooms, fennel seeds, basil, salt and red pepper flakes until mixture is finely chopped and almost powder-like.
- Place potatoes on large, shallow-rimmed baking sheet and drizzle with 2 tablespoons olive oil; toss to coat. Sprinkle with half the mushroom mixture and toss lightly.
- Brush chicken with remaining olive oil and sprinkle both sides with remaining mushroom mixture.
- Nestle chicken and olives into potatoes. Drizzle with broth and wine, and top with lemon slices.
- Roast 30-35 minutes, or until chicken and potatoes are cooked through.
- Remove lemon slices before serving.
Source: California Olive Committee
Blue cheese with hints of chive, onion and bacon will delight any guest. Try this stuffed mushroom recipe for your next event. Find more recipes at www.culinary.net.
Blue Cheese and Bacon Stuffed Mushrooms
- 24 large fresh portabello mushrooms
- 1 carton (8oz) spreadable chive and onion cream cheese
- 1 cup (4oz) crumbled blue cheese
- 4 green onions, chopped
- 2 garlic cloved, minced
- 3/4 cup bacon bits, divided
- Preheat oven to 375°F.
- Remove stems from mushrooms and place mushrooms on greased (or parchment paper) baking pan.
- Mix cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits in a small bowl.
- Spoon cream cheese mixture into mushroom caps.
- Bake for 18-22 minutes or until mushrooms are tender.
Note: Recipe adapted from Taste of Home
(Family Features) If you find yourself stuck in a rut with the same recipes, remember a little change can add a lot of flavor. By simply using fresh pork in dishes that usually consist of chicken or beef, there are countless ways to switch up your dinner routine.
Whether grilled, roasted, slow-cooked or sautéed, Smithfield Fresh Pork is available in a wide variety of cuts as well as pre-marinated flavors, making it versatile and convenient for any night of the week. Try out these recipes for Smoked Bacon Pork Alfredo and Grilled Pork Loin Fajitas to shake up your next meal.
Find more recipe ideas at Smithfield.com/ShakeItUp.
Smoked Bacon Pork Alfredo
Prep time: 8 minutes
Cook time: 22 minutes
- 1 Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
- 3 tablespoons olive oil, divided
- 1 pound penne pasta
- 1 package (8 ounces) sliced mushrooms
- salt, to taste
- 2 jars (15 ounces each) Alfredo sauce
- pepper, to taste
- 1/4 cup finely chopped green onion (optional)
- grated Parmesan cheese (optional)
- Cut pork loin into 1/2-inch thick slices then into 1/4-inch wide strips. In large skillet over medium-high heat, heat 1 tablespoon oil. Stir-fry half the pork loin 7-8 minutes until well browned. Set aside on separate plate and repeat with 1 tablespoon oil and remaining pork.
- Cook pasta according to package directions.
- In skillet over medium-high heat, heat remaining oil; add mushrooms and sprinkle with salt, to taste. Cook 3 minutes, or until tender, stirring occasionally.
- Drain pasta and return to pot; stir in pork, mushrooms and Alfredo sauce. Stir over medium heat about 4 minutes until heated through. Season with salt and pepper.
- Sprinkle with green onions and Parmesan cheese, if desired.
Grilled Pork Loin Fajitas
Prep time: 20 minutes, plus 30 minutes marinade time
Cook time: 30 minutes
- 1 Smithfield Prime Boneless Fresh Pork Loin, cut into 1-inch thick steaks
- 1 1/2 cups water, divided
- 1 cup soy sauce
- 1 can (6 ounces) pineapple juice
- 6 cloves garlic
- 1/4 cup white wine
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 large onions, cut into 1/2-inch wide strips
- 1 tablespoon corn oil
- salt, to taste
- pepper, to taste
- 12 tortillas
- guacamole (optional)
- sour cream (optional)
- pico de gallo (optional)
- shredded cheese (optional)
- Using meat mallet, pound pork steaks until 1/2-inch thick; place in 1-gallon re-sealable plastic bag. Pour 1 cup water, soy sauce and pineapple juice over pork; seal bag and lay flat in refrigerator 30 minutes, turning occasionally.
- In blender, pulse garlic, white wine and salt until thoroughly blended. Whisk butter and slowly incorporate garlic and wine mixture. Reserve at room temperature.
- In large skillet over high heat, saute onions in corn oil 2 minutes until they turn deep brown. Add remaining water to skillet and lower heat to medium-low. Cook and stir, scraping bits from bottom of pan, 15 minutes until water has evaporated and onions are caramelized. Season with salt and pepper.
- Heat grill to 300° F for indirect cooking. Lightly grease grates.
- Remove pork from marinade and place on grill over indirect heat 4-6 minutes per side, until internal temperature reaches 145° F. Remove pork and brush garlic butter on both sides. Let stand 5 minutes; slice into 3-inch long, thin strips.
- While grill is hot, grill tortillas individually. Wrap four tortillas at a time in aluminum foil with a little garlic butter.
- In skillet, reheat caramelized onions and serve with fajitas. Top with guacamole, sour cream, pico de gallo and shredded cheese, if desired.
(Family Features) Throughout 2018, you can create easy, healthy and delicious family meals by using time-saving recipes.
For example, these “Cook Once, Eat Twice” recipes from CanolaInfo start with pork chops that double as the base for lunch or dinner the following day.
“The more you cook your own meals, the more you can control portion sizes and ingredients,” said Manuel Villacorta, registered dietitian. “Knowing the right oil to use is essential. I like using canola oil to keep the flavors of your dishes intact due to its neutral taste and light texture. Plus, it contains high levels of monounsaturated fat and plant-based omega 3 fat, and is low in saturated fat. I use it regularly in my home kitchen and recommend it to my clients.”
For more time-saving recipes, visit canolainfo.org.
Pork Loin Chops with Sweet Balsamic Mushrooms
- 8 boneless center-cut pork loin chops (4 ounces each), trimmed of fat
- 1/2 teaspoon ground black pepper
- 2 tablespoons canola oil, divided
- 12 ounces sliced portobello mushrooms
- 2 garlic cloves, minced
- 1/2 teaspoon salt, divided
- 2 tablespoons balsamic vinegar
- 2 tablespoons water
- 2 teaspoons Worcestershire sauce
- 1 teaspoon sugar
- 2 tablespoons chopped green onions
- Sprinkle both sides of pork with pepper.
- In large skillet over medium-high heat, heat 1 tablespoon canola oil. Cook pork chops 4 minutes on each side, or until internal temperature reaches 160 F.
- Reserve four pork chops in refrigerator to make Pressed Pepperoncini-Pork Sandwiches.
- In skillet over medium-high heat, heat remaining canola oil; tilt skillet to coat bottom lightly. Cook mushrooms 4-5 minutes, or until tender and juices begin to release, stirring occasionally. Stir in garlic and 1/4 teaspoon salt; cook 15 seconds, stirring constantly. Place over pork chops; cover to keep warm.
- To pan residue, add vinegar, water, Worcestershire sauce, sugar and remaining salt. Bring to boil over medium-high heat and boil 1 1/2-2 minutes, or until reduced to 2 tablespoons, scraping bottom and sides of skillet. Drizzle sauce over pork and mushrooms. Sprinkle with onions.
Pressed Pepperoncini-Pork Sandwiches
- 12 ounces crusty French bread, unsliced
- 4 leftover pork chops from Pork Loin Chops with Sweet Balsamic Mushrooms recipe
- 2/3 cup pepperoncini slices
- 1 plum tomato, chopped
- 1/4 cup finely chopped red onion
- 2 garlic cloves, minced
- 1 1/2 tablespoons canola oil
- 1 1/2 tablespoons cider vinegar
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon dried pepper flakes
- 3 slices ultra-thin sliced Swiss cheese, cut in half
- Hollow out top and bottom halves of bread, leaving 1/2-inch thick shell.
- Place pork on bottom half of bread. In bowl, combine pepperoncini, tomato, onion, garlic, canola oil, vinegar, oregano and pepper flakes. Spoon pepperoncini mixture and any accumulated juices on top of pork and top with cheese.
- Cover with top half of loaf. Press down firmly to flatten sandwich and allow flavors and juices to absorb. Cut filled loaf crosswise into four equal pieces.
(Family Features) Both first-time and experienced hosts know holiday entertaining is about more than serving one large feast for family and friends. This season, think outside the dinner table and incorporate tasty brunch dishes into your holiday planning to help keep guests satisfied morning, noon and night.
Arm yourself with everything you need for effortless holiday hosting. Whether you’re making a hearty breakfast or a sweet dessert, Smithfield’s online Holiday Hub has entertaining tips and simple recipes for cooking up flavor-filled dishes all season long. With guests coming from out of town or kids returning home from school, hosts can rest assured knowing every meal is covered.
Try adding savory, slow-smoked bacon to a recipe like this Bacon Lattice Breakfast Tart with Spinach and Mushrooms. Or serve guests these Pull-Apart Rosemary Sausage Rolls made with premium pork sausage and flaky biscuits for robust flavor any time of day.
Find more holiday inspiration at Smithfield.com/HolidayHub.
Pull-Apart Rosemary Sausage Rolls
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 20 biscuits
- 1 pound Smithfield Hometown Original Fresh Sausage Roll
- 2 teaspoons finely chopped rosemary leaves, plus sprigs for garnish (optional)
- 1/2 teaspoon freshly ground black pepper
- 1 egg
- 1 teaspoon water
- 2 cans (12 ounces each) refrigerated small biscuits (20 biscuits total)
- Heat oven to 400° F. In bowl, unpackage sausage and lightly mix with rosemary and pepper. Divide into 20 pieces, rolling into little balls; refrigerate until needed.
- In small bowl, whisk egg and water until frothy. Remove biscuits from packaging and carefully dimple centers with thumbs. Insert sausage balls in centers and place biscuits close together on lightly sprayed or greased cookie sheet. Brush exposed biscuit dough with egg wash and top with rosemary sprigs, if desired. Bake 12-15 minutes, or until biscuits are golden and sausage is cooked through. Serve warm.
Substitution: Smithfield Hot Fresh Sausage Roll or Sausage Patties can be substituted for Original Fresh Sausage Roll.
Bacon Lattice Breakfast Tart with Spinach and Mushrooms
Prep time: 20 minutes
Cook time: 45 minutes
- 6 slices Smithfield thick-cut bacon, any flavor
- 1 cup sliced cremini or button mushrooms
- 3 cups lightly packed baby spinach
- 1 refrigerated prepared pie crust
- 6 large eggs
- 1 cup half and half
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Heat oven to 350° F.
- In skillet, cook bacon over medium heat 5-6 minutes, or until slightly rendered and beginning to curl. Remove bacon from pan and drain on paper towels until cool enough to handle. Drain all but 1 tablespoon fat from pan and cook mushrooms over high heat 4-5 minutes, or until softened and any moisture in pan has evaporated, stirring occasionally. Add spinach leaves and cook 1 minute, or until just wilted.
- Line 9-inch pie plate with pie crust, working crust up sides with fingers; refrigerate until needed. In bowl, lightly whisk eggs and stir in half and half, Parmesan, salt and pepper; reserve.
- Add mushrooms and spinach to egg mixture and stir to combine. Pour into pie crust and bake 20-25 minutes, or until eggs are begin to set. Increase oven temperature to 400 F. Arrange bacon loosely in woven lattice form on top of pie and return to oven. Bake 18-20 minutes, or until bacon begins to crisp and crust is golden brown.
- Let cool on wire rack 10-15 minutes before serving.
Substitutions: Whole milk can be substituted for half and half. Baby kale can be substituted for baby spinach.
(Family Features) One of the challenges of cooking at home is creating bold and unique flavors with healthy, organic and wholesome ingredients without spending hours in the kitchen. With the right tools, you don't have to go to extremes or make drastic changes to eat healthy.
Try these tips to prepare tasty, healthy meals in less time:
- Double or triple up on ingredients: If you’re making a recipe you love, double or triple the recipe so you have plenty of leftovers throughout the week. Prepare extra servings of staple ingredients and protein so you have healthy basics ready then just add a base like rice for a quick meal.
- Don’t sacrifice nutrition for flavor: Purchase products made with certified organic ingredients that have no artificial colors or flavors and are grown by trusted farmers who share the same passion. Consider including items like Organic Simmer Sauces from SEEDS OF CHANGE, which donates 1 percent of sales to support and develop sustainable community-based farming and growing programs. Add some zest to your favorite meals by sauteing your favorite protein, veggies or tofu with one of an array of flavors: Sesame Ginger Teriyaki, Taco Roasted Chipotle, Sweet and Sour, Mushroom and Tikka Masala. Just add and simmer for 10 minutes.
- Know your sources: Buy fresh and organic foods from trusted sources. When you’re at the grocery store, keep in mind the farmers who are behind the labels on your family’s favorite foods, and try to make an effort to understand where those foods come from.
Start your journey toward bolder, healthier meal options with this easy and nutritious Seared Polenta Rounds with Mushrooms and Caramelized Onions recipe. Find more organic ways to add nutrition to your meals at seedsofchange.com.
Seared Polenta Rounds with Mushrooms and Caramelized Onions
Recipe courtesy of Tiffany from the blog ParsnipsandPastries.com
- 1 large yellow onion, sliced
- 1 tablespoon butter
- 1/2 tablespoon olive oil, plus additional for searing
- 1/4 cup vegetable stock
- 10 ounces cremini mushrooms, sliced
- 4 ounces shiitake mushrooms, sliced
- 3 cloves garlic, minced
- pepper, to taste
- 1 pouch SEEDS OF CHANGE Organic Mushroom Simmer Sauce
- 1 tube (18 ounces) prepared organic polenta
- 10 teaspoons shaved Parmigiano cheese
- fresh parsley
- Caramelize onions.
- Heat butter and 1/2 tablespoon olive oil over medium heat until hot. Add sliced onions to butter mixture and stir gently to coat. Spread onions in one layer, and cook until golden brown and caramelized, stirring every 5 minutes for about 40 minutes, or until caramelized.
- Once caramelized, add vegetable stock to deglaze pan and scrape browned bits. Add mushrooms and garlic, and season, to taste, with pepper. Cook until mushrooms are browned and tender. Stir in mushroom sauce, lower heat and bring to slow simmer.
- Cut polenta tube into eight even rounds. Sear polenta rounds in bit of olive oil and season each side with pepper. Cook until polenta is golden brown on each side, about 4-5 minutes per side. Transfer to plates.
- Spoon mushroom mixture over polenta rounds and top with 2 teaspoons Parmigiano cheese per serving and fresh parsley.
(Family Features) When your taste buds can’t settle on just one flavor, a fusion dish may be just the answer. Fusion dishes combine some of the best ethnic culinary traditions from around the world, and Asian influences are among the most popular building blocks for fusion cuisine.
One secret to achieving great fusion dishes is the use of cooking wines. For many chefs and home cooks alike, cooking wine is a go-to cooking essential because it can be used in everyday meals. With its versatile array of uses, an option like Holland House®, a line of flavor-enhancing, premium cooking wines, can boost any dish with one of five flavors including Marsala, Sherry, White, Red and White with Lemon.
In addition to these featured dishes, you can find more quick tips for boosting the flavor of your everyday meals on the label of each bottle and explore more recipes at HollandHouseFlavors.com.
Sweet and Spicy Korean-Chinese Fusion Cauliflower Bites
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4, about 1 1/2 cups per portion
- 6 cups fresh cauliflower florets
- 2 tablespoons toasted sesame oil
- 1 teaspoon kosher salt
- 1/4 cup Holland House Sherry Cooking Wine
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon white vinegar
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 1 small fresh yellow onion, finely chopped
- 1 tablespoon minced fresh garlic
- 1 tablespoon Korean-style chili flakes
- 1/4 cup chopped fresh green onions
- 1 tablespoon toasted sesame seeds
- Heat oven to 400° F.
- In large bowl, toss cauliflower, sesame oil and salt until well coated. Arrange on nonstick baking sheet. Bake 10-12 minutes, or until golden brown and tender.
- In small bowl, whisk cooking wine, honey, soy sauce, vinegar and cornstarch until well blended; set aside.
- In large, nonstick skillet, heat vegetable oil over medium-high heat. Add yellow onions and garlic; cook 2-3 minutes, or until golden brown, stirring frequently. Remove from heat. Stir in chili flakes and wine mixture.
- Return pan to stove and adjust to medium heat. Bring to simmer, stirring constantly. Continue cooking and stirring 1-2 minutes, or until thickened. Add cooked cauliflower; stir gently to coat.
- Transfer cauliflower to serving dish. Top with green onions and sesame seeds.
Tips: The sauce mixture can also be used on chicken wings or grilled pork chops. In place of Korean-style chili flakes, use 1 teaspoon regular crushed red pepper flakes or 1 tablespoon Aleppo pepper.
Lettuce-Wrapped Korean Short Ribs
Prep time: 10 minutes, plus marinating
Cook time: 4 minutes
Servings: 4, about 6 ounces (pre-cooked) per portion
- 3 tablespoons packed dark brown sugar, divided
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 pounds thinly sliced, boneless beef short ribs
- 1 cup Holland House Marsala Cooking Wine
- 6 tablespoons toasted sesame oil
- 1/4 cup roasted garlic paste
- 2 tablespoons soy sauce
- 1/2 cup chopped green onions, divided
- 1 teaspoon cornstarch
- 1 head fresh romaine lettuce, separated into large leaves
- 1/2 cup sliced fresh red radishes
- 1/2 cup shredded fresh carrots dipping sauce
- In small bowl, combine 2 tablespoons brown sugar, salt, black pepper and red pepper flakes. Sprinkle evenly over short rib slices, gently rubbing into both sides. Place in re-sealable plastic bag.
- In bowl, whisk cooking wine, sesame oil, garlic paste, soy sauce and remaining brown sugar. Pour half of mixture into bag with meat and add 1/4 cup green onions. To marinate, refrigerate at least 1 hour, or up to 12 hours.
- In small saucepan, whisk remaining wine mixture and cornstarch until smooth. Bring to simmer over medium heat, whisking constantly. Cook 1 minute, or until thickened, stirring constantly. Set aside until cool. Stir in 2 tablespoons green onions.
- Heat grill to medium-high.
- Remove ribs from marinade, allowing excess to drip off. Discard marinade. Grill 1-2 minutes on each side, or until golden brown and cooked through.
- Cut ribs into 1-inch pieces. Serve with remaining green onions, lettuce, radishes, carrots and warm dipping sauce.
Tips: For fusion tacos, substitute corn or flour tortillas for lettuce leaves. In place of garlic paste, 2 tablespoons minced garlic can be substituted.
Sizzling Asian Vegetable Fried Rice with Savory White Wine Glaze
Prep time: 10 minutes
Cook time: 8 minutes
Servings: 4-6, about 1 cup per portion
- 2 tablespoons vegetable oil
- 1 tablespoon minced fresh garlic
- 1/2 cup fresh chopped yellow onions
- 1 cup fresh small white mushrooms, quartered
- 1/2 cup chopped fresh carrots
- 1/2 cup chopped fresh zucchini
- 1/2 cup chopped fresh red bell peppers
- 1/2 cup chopped fresh yellow bell peppers
- 3 cups cold, cooked, long-grain white rice
- 1/2 cup Holland House White Cooking Wine
- 2 tablespoons oyster sauce
- 1/2 cup fresh green onions, sliced 1/4-inch thick
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon ground black pepper
- Heat heavy-bottomed, nonstick skillet over high heat. Add vegetable oil, garlic and onions. Stir-fry 1-2 minutes, or until lightly browned. Add mushrooms, carrots, zucchini, red bell peppers and yellow bell peppers; stir-fry 3 minutes. Add rice; stir-fry 3 minutes.
- Add cooking wine; stir-fry 2 minutes, or until dry. Add oyster sauce; stir-fry 2 minutes. Remove from heat. Stir in green onions, sesame oil and black pepper. Transfer to dish or bowl and serve.
Tip: To turn into a main course, add cooked beef, chicken or pork and serve topped with a fried egg.
Source: Holland House
How a breakfast with milk can help lead the way to academic success
(Family Features) As kids get ready to start a new school year, moms are also getting back into the swing of a morning routine. One thing that can’t be missed? A complete breakfast! Research shows eating breakfast helps kids concentrate and focus at school, giving moms good reason to serve up balanced nutrition before that first morning bell.
This back-to-school season, start the day off strong and pair your little one’s breakfast with a glass of milk. An 8-ounce glass of milk gives kids 8 grams of high-quality protein plus other essential nutrients like calcium and vitamin D to the morning meal.
Most days, finding time for a balanced breakfast may be easier said than done. One way to help alleviate the morning rush is to make breakfast ahead of time, so it’s ready to go before sending kids off to school. These make-ahead Protein-Packed Eggs in a Nest are simple and fun to make. Served with an 8-ounce glass of milk, they make for a delicious breakfast to help start everyone’s school day off right.
Find more nutritious recipes to pair with milk at milklife.com.
Protein-Packed Eggs in a Nest
Servings: 6 (2 nests per serving)
- Nonstick olive oil spray
- 4 cups frozen shredded potatoes, defrosted
- 3 large eggs
- 3 large egg whites
- 1/4 cup fat free milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup cooked, lean ground turkey sausage, crumbled
- 1/3 cup green bell pepper, diced
- 1/3 cup tomatoes, chopped
- 1/3 cup part skim mozzarella cheese, shredded
- Heat oven to 400° F and spray 12-well muffin tin with nonstick olive oil spray.
- Place a scoop of shredded potatoes into each muffin hole, pressing around edges to create “nest”. Bake for 15-20 minutes or until lightly golden. Remove pan from oven and using spoon, gently press any fallen potatoes back up against sides of each muffin hole. Turn oven down to 350° F.
- In a bowl, add eggs, egg whites, 1/4 cup milk, salt and pepper. Whisk to combine and place in fridge while preparing green pepper, tomatoes or additional vegetables.
- Stir cooked meat and vegetables into the bowl with egg mixture and pour equally between all “nests.” Sprinkle a pinch of cheese over each nest. Bake for 15-20 minutes or until egg is set.
- Remove from oven and serve with remaining 8-ounce glass of milk.
Note: Nests can also be stored in airtight bags in fridge once cool for 3-4 days, and be reheated for an on the go breakfast.
Nutritional information per serving: 200 calories; 4.5 g fat; 1.5 g saturated fat; 105 mg cholesterol; 17 g protein; 23 g carbohydrates; 1 g fiber; 510 mg sodium; 381 mg calcium (40% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of fat free milk.
(Family Features) Text your friends, dust off your apron and fire up the grill. It’s time to throw a barbecue party that won’t sink your summer budget.
You can find everything you’ll need at a one-stop shop like ALDI. With savings up to 50 percent over traditional grocers, you can fill your cart with summer essentials like fresh seasonal produce, premium meats and award-winning wines.
Once shopping is out of the way, you’ll have plenty of time and money to experiment with new recipes. These quick and affordable tips can up your grill game and impress guests:
Boost your burgers. Take burgers to the next level this summer with your favorite ground meats such as turkey, chicken and beef. Then layer on the toppings like avocado, kale, gourmet cheeses and more.
Change up your take on cheesy. Top your burger with a blue cheese mousse by simply blending blue cheese crumbles and cream cheese then season it with your favorite spices.
Spice up your condiments. Combine mayonnaise with fresh orange juice and fresh orange zest to make a citrus aioli or whip up a special sauce by mixing peanut butter with oil and hot water. Sprinkle with bacon for some extra flavor. Toppings such as a pickled red onion can also add a bit of crunch and zest.
Bite better buns. Forgo traditional burger buns and bookend your masterpiece with brioche buns or pretzel rolls.
Find more great grilling tips and recipes for dishes to enjoy all summer at aldi.us.
Six-Mile High Burger
Recipe courtesy of ALDI Test Kitchen
- 1 tablespoon Carlini Vegetable Oil
- 10 Baby Bella mushrooms, sliced
- 8 pieces Specially Selected Center Cut Bacon
- 8 Season's Choice Whole Onion Rings
- 4 All Natural 80 percent Lean Ground Beef Patties
- 8 slices Happy Farms Pepper Jack Cheese
- 1 cup Burman's Mayonnaise
- 1/4 cup Burman's Hot Sauce
- 1/2 cup Burman's Mustard
- 1/4 teaspoon Stonemill Iodized Salt
- 1/4 teaspoon Stonemill Ground Black Pepper
- 4 L'oven Fresh Hamburger Buns
- 1 tomato, sliced
- 2 romaine lettuce leaves, cut in half width-wise
- Heat grill to medium-high.
- In saute pan, heat vegetable oil and saute mushrooms 2-3 minutes. Set aside. Fry bacon to desired doneness, about 5 minutes on each side. Set aside. Bake onion rings according to packaging instructions. Set aside.
- Grill burgers 5-7 minutes on each side until they reach desired doneness. Place two slices cheese on each burger and continue to grill until melted. Remove from heat.
- Mix together mayonnaise, hot sauce, mustard, salt and pepper, and spread on both sides of buns, to taste.
- To assemble burger: layer bottom bun with patty with cheese, tomato, lettuce, mushrooms, two onion rings, two pieces of bacon and top half of bun.