recipes

Videos 08 August 2022

Sheet Pan Hawaiian Veal Meatballs

(Family Features) While the first step to a successful family meal is finding a recipe everyone loves, a second important piece to the puzzle is creating a dish that leaves enough time for special moments together at the table. You can skip complicated prep by serving easy-to-make favorites that call for versatile ingredients and simple instructions.

These Sheet Pan Hawaiian Veal Meatballs are a perfect example of a quick yet delicious meal your loved ones can enjoy without committing an entire evening to the kitchen. With veal as a key ingredient that cooks fast and easy, it’s ideal for weeknights and meal prepping ahead of busy weeks.

Plus, it’d be a cinch to double the meatballs and freeze half of them to make prep even easier the next time your family craves the sweet and savory combination of pineapple, fresh veggies and tender veal.

To find more quick, flavorful dinner inspiration, visit Veal.org.

Watch video to see how to make this recipe!

Sheet Pan Hawaiian Veal Meatballs

Funded by Beef Farmers and Ranchers
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6

Meatballs:

  • 2          pounds ground veal
  • 1/2       cup plain breadcrumbs
  • 1/4       cup milk
  • 3          green onions, chopped
  • 1          large egg
  • 2          teaspoons garlic powder
  • 1 1/2    teaspoons ground ginger
  • 2          teaspoons kosher salt
  • 1          cup Hawaiian barbecue sauce, plus additional for serving, divided

Vegetables:

  • 1          small head broccoli, cut into florets
  • 1          small red bell pepper, seeded and cut into 1/2-inch slices
  • 1          small yellow bell pepper, seeded and cut into 1/2-inch slices
  • 1          small red onion, cut into 1/2-inch slices
  • 1          small pineapple, cut into 1-inch chunks
  • 2          tablespoons olive oil
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2          green onions, for garnish
  • 2          teaspoons sesame seeds, for garnish
  • 6          cups cooked long-grain white rice
  1. To make meatballs: Preheat oven to 450 F and line two rimmed baking sheets with parchment paper. In large bowl, mix veal, breadcrumbs, milk, green onions, egg, garlic powder, ginger and salt until just combined. Portion veal mixture into 2-inch balls. Place in even layer on prepared baking sheets.
  2. Bake about 15 minutes. Remove from oven.
  3. To make vegetables: Toss broccoli, bell peppers, red onion, pineapple and oil together until coated. Season with salt and pepper, to taste.
  4. Arrange vegetables in single layer on baking sheets with meatballs. Flip meatballs and brush with sauce. Bake until vegetables are tender and meatballs are golden-brown, or until internal temperature reaches 160 F, about 15 minutes.
  5. Drizzle with barbecue sauce. Top with green onions and sesame seeds. Serve with rice.

Source: New York Beef Council

Videos 24 May 2022

Citrus, Mango and Pineapple Salsa

(Culinary.net) It’s time to kick off summer with a bang. With exciting summer events like baseball, sunbathing and barbecues filling social calendars, comes a whole new array of fresh, sunny day snacks just waiting to be devoured.

If you’re in the mood for something sweet with a hint of spice, try this Citrus, Mango and Pineapple Salsa. It features fresh, fruity flavors from the pineapple, mango, lemon and lime plus a surprising bite of jalapeno. It’s the perfect balance of sweet and zesty.

This light, warm weather appetizer  is perfect for pool parties or dining al fresco. A fresh twist on traditional salsa, this recipe will have people lining up for a second scoop to help beat the heat.

Enjoy it with tortilla chips or as a topping on your favorite tacos to add a little sweetness to a traditionally savory meal.

For more fresh summertime recipes, visit Culinary.net.

Watch video to see how to make this recipe!

Citrus, Mango and Pineapple Salsa

Recipe adapted from becomingness.com

  • 1 1/4    cup fresh pineapple, diced
  • 1 1/4    cup fresh mango, diced
  • 2          tomatoes
  • 1/2       red onion, diced
  • 1          jalapeno, finely chopped
  • 1          tablespoon coriander
  • 2          tablespoons lime juice
  • 1          tablespoon lemon juice
  • sea salt, to taste
  • fresh cracked pepper, to taste
  • tortilla chips, for serving
  1. In large bowl, combine pineapple, mango, tomato, onion, jalapeno, coriander, lime juice, lemon juice and salt and pepper, to taste. With rubber spatula, mix all ingredients together.
  2. Taste and season with additional salt and pepper, if desired.
  3. Serve with tortilla chips.

Source: Culinary.net

Meal Ideas 16 May 2022

Dine Outdoors with Delicious Plant-Forward Dishes

(Family Features) As rays of sunshine light up backyards and patios, many families take their meals outdoors to enjoy the warm weather while sharing special moments together. More time spent eating meals on the deck or patio calls for recipes that fit your al fresco theme from plant-forward takes on traditional summer fare to platters and spreads that offer everyone something to smile about.

For a unique twist on the classic backyard burger, prepare fresh Falafel Burgers with Cucumber Sauce that provide a plant-based way to emphasize nutrition at the center of your plate. As a trendy way to rethink summer cooking, this family-friendly recipe keeps flavor top of mind while adding plants to the menu.

If lunchtime or snacking in the sunshine calls for an even lighter dish, this Mediterranean Platter offers an opportunity for stylish expression that can be prepared ahead of time. As a simple snack that encourages people to gather and socialize, it’s a perfect summer spread that combines veggies, hummus, cheese and pita bread.

Visit Aramark’s Feed Your Potential website, fyp365.com, to find more ways to celebrate the season.

Mediterranean Platter

Recipe courtesy of Aramark

  • 1/2 lemon, thinly sliced
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon sugar
  • 3 3/4 teaspoons extra-virgin olive oil, divided
  • 1 cup diced tomato
  • 1 cup diced English cucumber
  • 1 tablespoon diced dill pickle
  • 2 tablespoons sliced green onion
  • 2 tablespoons fresh flat-leaf parsley leaves, chopped
  • 1 1/2 teaspoons red wine vinegar
  • 1/8 teaspoon ground black pepper
  • 1 pound fresh asparagus, trimmed
  • 3 cups hummus
  • 1/2 cup crumbled feta cheese
  • 1 1/4 cups pitted mixed olives
  • 6 pita breads, warmed and quartered
  1. In bowl, mix lemon, 1/4 teaspoon salt and sugar. Cover and chill 2-6 hours. Dice lemon. Mix diced lemon and 1/4 teaspoon olive oil. Cover and chill.
  2. Mix diced lemon, tomato, cucumber, pickle, green onion, parsley, vinegar, 1 1/2 teaspoons olive oil and 1/4 teaspoon salt. Cover and chill.
  3. Lightly oil grill rack and heat grill to medium. Mix pepper, asparagus, remaining oil and remaining salt.
  4. Grill asparagus 2 minutes, or until tender-crisp. Let cool. Cover and chill.
  5. Set large serving platter on work surface. Place hummus and tomato salad in small bowls.
  6. To assemble, place larger items on platter then arrange smaller items around them. Group pita in several small stacks next to bowls. Arrange feta and olives in remaining space.

Falafel Burgers with Cucumber Sauce

Recipe courtesy of Aramark

Cucumber Sauce:

  • 2 medium cucumbers, peeled and coarsely grated
  • 2 cups plain full-fat Greek yogurt
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 2 small cloves garlic, minced
  • 2 teaspoons dried dill
  • 1 teaspoon kosher salt
  • 2-3 tablespoons water

Falafel Patties:

  • 2 cans (15 ounces each) chickpeas, rinsed, drained and patted dry
  • 1/4 cup sesame seeds
  • 1 large carrot, peeled and sliced
  • 1 red onion, halved and sliced
  • 1 cup loosely packed cilantro
  • 6 cloves garlic, peeled
  • 1 jalapeno, sliced
  • 3/4 cup chickpea flour
  • 4 teaspoons ground coriander
  • 4 teaspoons ground cumin
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 6 tablespoons grapeseed or vegetable oil
  • 4 buns
  • lettuce (optional)
  • tomato (optional)
  1. To make cucumber sauce: Place grated cucumber in clean dish towel. Roll dish towel around cucumber and squeeze to remove excess liquid.
  2. In bowl, mix cucumber, yogurt, lemon juice, oil, garlic, dill and salt. Stir in 2 tablespoons water, adding more as needed until mixture is smooth and creamy. Cover and chill.
  3. To make falafel patties: In food processor, cover and process chickpeas and sesame seeds until mixture is finely chopped. Transfer to bowl.
  4. In food processor, cover and process carrot, onion, cilantro, garlic and jalapeno until finely chopped. Add vegetable mixture to chickpea mixture. Add flour, coriander, cumin, salt and black pepper; mix well.
  5. Heat oven to 375 F. Line baking sheet with parchment paper. Shape chickpea mixture into four patties. In skillet over medium heat, heat oil. Cook patties 3 minutes, or until golden brown on bottoms. Turn over and cook 3 minutes. Drain on paper towels. Transfer patties to baking sheet.
  6. Bake 20 minutes. Let patties cool 15 minutes. Place patties on buns and top with lettuce and tomato, if desired. Drizzle with cucumber sauce.

Source: Aramark

 

Meal Ideas 09 May 2022

A Grilled Take on a Traditional Italian Meal

(Family Features) Warm weather means grilling season is back, but evenings spent around the grill are no longer just for hot dogs and burgers. This summer, impress family and friends with creative new recipes that put a spin on your traditional go-to meals.

To start, try bringing other cultural influences to the table. Get inspired by this Sweet Italian Sausage Polenta, starring flavor-packed Carando Sweet Italian Sausage and vinegar-laced peppers over soft, creamy polenta. Simple and satisfying, this recipe may just earn a permanent spot on your summer menu.

Whether you’re grilling for neighbors or gathering the family for a weeknight meal, the sausage is convenient, easy to prepare and can help turn any occasion into a memorable one. Made from 100% pork and loaded with traditional Italian herbs and spices, it pairs perfectly with this creamy polenta, as well as pizzas, sandwiches, kebabs and more.

Find more ways to put your own spin on summer grilling at Carando.com.

Sweet Italian Sausage Polenta

Total time: 35 minutes
Servings: 4

  • 1 package Carando Sweet Italian Sausage
  • 8 cups chicken stock
  • 2 cups dry polenta
  • 8 tablespoons unsalted butter
  • 1/2 cup Parmesan cheese, grated
  • 3 tablespoons olive oil
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1 medium yellow onion, julienned
  • 1 tablespoon fresh garlic, minced
  • 1/4 cup white wine
  • 1/4 cup red wine vinegar
  • 2 tablespoons honey
  • 2 teaspoons oregano
  1. Heat grill to medium-low. Grill sausages 15-20 minutes, using tongs to turn frequently; reserve.
  2. In heavy-bottomed pot, whisk stock and polenta; bring to boil. Cook, stirring frequently, about 15 minutes, or until thick and creamy.
  3. Remove polenta from heat and whisk in butter and cheese. Reserve until ready to serve.
  4. Heat pan over medium-high heat. Add olive oil, peppers, onions and garlic; and saute until vegetables soften and just begin to color.
  5. Deglaze pan with white wine and reduce by half. Add vinegar, honey and oregano; cook until reduced by half.
  6. Add sausages to pan to warm.
  7. When sausages are warm, place polenta on large platter then top with sausages, peppers and onions.

Source: Carando

Videos 18 April 2022

Sloppy Joe Mini Tacos

(Family Features) Liven up your mealtime routine with the fresh global flavors of an at-home fiesta for a memorable way to rethink your menu. With nearly countless ways to spice up the kitchen using inspiration from around the world, it’s easy to find something new and exciting.

For example, these Sloppy Joe Mini Tacos from “The New York Times” bestselling cookbook author Stephanie Banyas offer a true flavor fusion. The lively blend of ground turkey or pork chorizo, cheeses, spices and veggies pop when combined with the high-quality ingredients of Fresh Cravings Salsa.

These boldly flavored salsas are made with vine-ripened tomatoes, crisp onions, zesty peppers and spices. Plus, they’re never cooked or pasteurized, meaning you’re enjoying a vibrant dip that’s never soggy or dull. Available in a range of heat levels among restaurant style, chunky and pico de gallo, they complement any at-home fiesta.

“This is the ultimate mashup of two school lunch favorites: Sloppy Joes and Tacos,” Banyas said. “It includes some serious attitude thanks to Fresh Cravings Salsa’s hearty blend of diced tomatoes, onions, fragrant cilantro and Anaheim and Serrano chili peppers.”

Visit freshcravings.com for more ways to spice up your at-home fiesta.

Watch video to see how to make this recipe!

Sloppy Joe Mini Tacos

Recipe courtesy of Stephanie Banyas
Yield: 12-15 tacos

  • 1          container (16 ounces) Fresh Cravings Restaurant Style Salsa (mild or medium)
  • 3          tablespoons ketchup
  • 2          tablespoons yellow, brown or Dijon mustard
  • 2          teaspoons Worcestershire sauce
  • 2          heaping tablespoons light brown sugar
  • 2          tablespoons vegetable oil
  • 8          ounces ground turkey or pork chorizo
  • 8          ounces 90% lean ground chuck or turkey
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1/4       cup water
  • 15        tortillas
  • 1/4       cup finely chopped fresh cilantro leaves
  • 1          cup crumbled cotija cheese
  • 1          cup shredded Mexican blend cheese (optional)
  • 1/2       red onion, thinly sliced, soaked in ice water 30 minutes and drained

Avocado Mash:

  • 1          ripe Haas avocado, halved, pitted and removed from skin
  • 2          tablespoons finely diced red onion
  • 1/2       lime, juice only
  • salt, to taste
  • pepper, to taste
  1. Preheat oven to 300 F.
  2. In blender or food processor, process salsa until smooth. Remove 1/2 cup processed salsa and set aside for garnish.
  3. In medium bowl, mix remaining salsa, ketchup, mustard, Worcestershire sauce and brown sugar until combined.
  4. In large saute pan over high heat, heat oil until it begins to shimmer. Add chorizo and ground meat; season with salt and pepper, to taste. Cook, breaking up meat with wooden spoon, until golden brown and just cooked through, about 8 minutes.
  5. Add salsa mixture and water; bring to boil, reduce heat to medium and cook, stirring occasionally, until mixture thickens, about 10 minutes. Taste for seasoning.
  6. Wrap tortillas tightly in foil and heat in oven 10 minutes. Remove and keep wrapped tightly until ready to serve.
  7. To make avocado mash: In medium bowl, coarsely smash avocado halves with fork. Add onion and lime juice then season with salt and pepper, to taste, and gently mix to combine.
  8. Place tortillas on flat surface, top each with meat mixture and garnish as desired with reserved salsa, avocado mash, cotija, Mexican cheese and sliced red onion.

Source: Fresh Cravings

Meal Ideas 05 April 2022

A Fiesta Fusion of Worldwide Flavors

Family Features) If you’re seeking inspiration to take mealtime from bland and boring to new and vibrant, look no further than these at-home fiesta recipes. With options ranging from tongue-tingling spice to smooth, creamy and simply delicious, you can call on global flavors to bring life to your kitchen.

This menu from “The New York Times” bestselling cookbook author and recipe developer Stephanie Banyas offers delightful flavor fusions from around the world. The lively tastes of the Spicy Shrimp Remoulade in Lettuce Leaves and Mexican Style Paella with Chicken and Sausage pop with the high-quality ingredients of Fresh Cravings Salsas.

These boldly flavored salsas are made with vine-ripened tomatoes, crisp onions, zesty peppers and spices. Plus, they’re never cooked or pasteurized, meaning you’re enjoying a vibrant dip that’s never soggy or dull. Available in a range of heat levels among restaurant style, chunky and pico de gallo, they complement any at-home fiesta.

For a fiery, zesty twist, this Red Pepper Chickpea Soup with Gazpacho Relish and Tortilla Croutons calls for Fresh Cravings Hummus, as its ideal creamy texture and savory taste balances out the spice. Made with a short list of high-quality ingredients like chickpeas, tahini and Chilean extra-virgin olive oil, this hummus has a smooth, creamy mouthfeel.

“The hummus adds loads of flavor and makes this thick, rich soup totally dairy and gluten free, so there is no need for heavy cream, cornstarch or flour,” Banyas said. “It’s as beautiful to look at as it is delicious to eat.”

To find more fiesta-worthy recipe ideas, visit freshcravings.com.

Red Pepper Chickpea Soup with Gazpacho Relish and Tortilla Croutons

Recipe courtesy of Stephanie Banyas
Servings: 2

  • 1/4 cup finely diced seeded English cucumbers
  • 1/4 cup finely diced seeded Roma tomato
  • 2 tablespoons finely diced red onion
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 1 lime, juice only, divided
  • salt, to taste
  • pepper, to taste
  • 2 cups canned low-sodium vegetable stock, divided
  • 1/2 cup Fresh Cravings Restaurant Style Salsa (mild or medium)
  • 1 container (10 ounces) Fresh Cravings Roasted Red Pepper Hummus
  • tri-color fried tortilla strips
  1. In small bowl, combine cucumber, tomato, onion and cilantro. Add half the lime juice and season with salt and pepper, to taste. Let sit at room temperature.
  2. In blender or food processor, process 1 cup stock and salsa until smooth.
  3. Pour mixture into medium saucepan. Add remaining stock and hummus, season with salt and pepper, to taste, and bring to boil over high heat. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes. Remove from heat and stir in remaining lime juice.
  4. Divide soup between two bowls and top with relish and tortilla strips.

Spicy Shrimp Remoulade in Lettuce Leaves

Recipe courtesy of Stephanie Banyas
Yield: 8 leaves

Shrimp:

  • 1/2 cup Fresh Cravings Chunky Salsa (mild or medium)
  • 9 cups water, divided
  • ice water
  • 1 lime, sliced
  • 12 sprigs cilantro
  • 1 teaspoon kosher salt
  • 1 pound fresh shrimp (31-35), peeled and deveined

Remoulade Sauce:

  • 3/4 cup mayonnaise
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon chile powder or smoked paprika
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Fresh Cravings Chunky Salsa (mild or medium), drained well
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup green onion, thinly sliced, plus additional for garnish
  • 8 butter or Boston lettuce leaves
  • cilantro leaves, for garnish
  • lime wedges, for garnish
  • chopped black olives, for garnish (optional)
  • chopped hard-cooked eggs, for garnish (optional)
  1. To make shrimp: In food processor or blender, blend salsa with 1 cup water until smooth.
  2. Fill large bowl with ice water; set aside. Transfer salsa mixture to large saucepan and add remaining water, lime slices, cilantro sprigs and salt. Bring to boil over high heat; stir in shrimp, cover, turn off heat and let shrimp poach off heat in liquid 10 minutes.
  3. Drain in colander. Transfer shrimp to ice bath and let sit 5 minutes. Drain again.
  4. To make remoulade sauce: In large bowl, whisk mayonnaise, mustard, lime juice, chile powder, sugar, salt and pepper until combined; fold in salsa.
  5. Put half of remoulade sauce in large bowl. Fold in shrimp and cilantro, adding remoulade as needed to make mixture creamier; taste for seasoning. Cover and refrigerate at least 30 minutes, or up to 6 hours.
  6. Arrange lettuce cups on platter. Spoon equal portions shrimp mixture into lettuce cups. Garnish with cilantro leaves; lime wedges; black olives, if desired; and eggs, if desired.

Mexican Style Paella with Chicken and Sausage

Recipe courtesy of Stephanie Banyas
Servings: 4-6

  • 1 container (16 ounces) Fresh Cravings Chunky Salsa (mild or medium)
  • 12 ounces chicken tenders, patted dry
  • 1 teaspoon kosher salt, plus additional, to taste, divided
  • freshly ground black pepper, to taste
  • 3 tablespoons vegetable oil, divided
  • 12 ounces fully cooked chicken sausage or pork sausage links
  • 3 cups low-sodium canned chicken stock, water or combination
  • 2 cups long-grain rice
  • 1 cup frozen peas
  • 1/4 cup chopped fresh cilantro or parsley
  • lime wedges
  1. Remove 1/2 cup salsa and set aside. In blender or food processor, process remaining salsa until smooth.
  2. Put chicken in bowl, add 1/2 cup pureed salsa and toss to coat. Cover and marinate at least 30 minutes, or up to 2 hours in refrigerator.
  3. In large, high-sided saute pan over high heat, heat 2 tablespoons oil until it begins to shimmer. Season chicken with salt and pepper, to taste, and cook until both sides are golden brown and just cooked through, about 3 minutes per side. Remove to plate, loosely tent with foil and let rest 10 minutes then slice into 2-inch pieces.
  4. Add remaining oil to pan and heat until shimmering; cook sausage until golden brown on both sides, about 3 minutes per side. Remove to plate, loosely tent with foil and let rest 10 minutes. Slice on bias into 2-inch pieces.
  5. Wipe out pan with paper towels. Add remaining pureed salsa and stock; bring to boil. Add rice and 1 teaspoon salt. Bring mixture to boil, cover and reduce heat to medium-low; cook until liquid is absorbed and rice is tender, about 18 minutes.
  6. Remove from heat and sprinkle peas on top. Let sit, covered with lid, 5 minutes. Fluff with fork then stir in chicken, sausage, peas and cilantro. Spoon remaining salsa on top.

Source: Fresh Cravings

Grilling-Tailgating 23 March 2022

Get to the Grill for Fresh, Homemade Flavor

(Family Features) Once the weather warms and the patio beckons, it’s time to break out the grill for home-cooked meals in the great outdoors. When your family tires of baked dishes and stovetop recipes, the smell of fresh flavors on the grates offers the reprieve of something new.

For your next cookout with loved ones, enjoy all the flavor and none of the hassle with Grilled Quinoa Paella. Made with Success Tri-Color Quinoa and its boil-in-bag process that takes just 10 minutes, you can celebrate more moments around the grill and spend less time in the kitchen.

If you’re the kind of person who struggles deciding between proteins, this recipe is for you as it’s loaded with chicken, chorizo sausage and shrimp. Combined with an array of veggies, it’s ideal for sharing with family and friends.

When the occasion calls for a meatless meal, this Mexican Grilled Corn Salad serves as a crowd favorite at barbecues or as a simple weeknight dinner. Grilled corn, sour cream, mayonnaise, feta cheese and chili powder are tossed with sweetly aromatic Success Jasmine Rice that cooks up soft and fluffy for a uniquely delicious flavor.  

Find more inspiration to light up the grill at SuccessRice.com.

Grilled Quinoa Paella

Prep time: 20 minutes
Cook time: 30 minutes
Servings: 6

  • 2 bags Success Tri-Color Quinoa
  • 4 cups chicken broth
  • 1 cup canned diced tomatoes
  • 1 cup frozen peas
  • 3/4 teaspoon smoked paprika
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 onion, sliced into 1/4-inch rounds
  • 1 red bell pepper, halved
  • 4 boneless, skinless chicken thighs
  • 12 ounces medium shrimp, peeled and deveined
  • 2 cured chorizo sausages
  • 1/4 cup finely chopped fresh parsley
  • 3 tablespoons lemon juice
  1. Preheat grill to medium-high heat; grease grates well.
  2. Prepare quinoa according to package directions, substituting chicken broth for water. Drain, reserving 1 cup chicken broth.
  3. In large saucepan, stir diced tomatoes with reserved chicken broth; bring to boil. Cook 3-5 minutes, or until thickened slightly. Stir in quinoa, peas and smoked paprika. Cook 1 minute. Cover and let stand 10 minutes.
  4. In small bowl, stir olive oil, garlic, paprika, salt and pepper. Brush marinade over onion and red pepper. Toss half of remaining marinade with chicken and remaining marinade with shrimp.
  5. Grill chicken 6-8 minutes per side, or until well-marked and internal temperature reaches 165 F. Grill sausages, turning occasionally, 6-8 minutes, or until well-marked and heated through. Grill shrimp 2-3 minutes per side, or until well-marked and cooked through. Grill red pepper and onion 2-3 minutes per side, or until well-marked and tender.
  6. Chop chicken, sausage, red pepper and onion into bite-size pieces. Stir into quinoa mixture. Stir in shrimp, parsley and lemon juice. Serve warm or at room temperature.

Mexican Grilled Corn Salad

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

  • 1 bag Success Jasmine Rice
  • 3 ears corn
  • 1/4 cup lime juice
  • 3 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon lime zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1/3 cup finely crumbled feta cheese
  • 2 green onions, thinly sliced
  1. Prepare rice according to package directions. Set aside and allow to cool completely.
  2. Preheat grill to medium-high; grease grates well. Grill corn 10-12 minutes, or until well-marked and tender. Allow to cool slightly. Slice corn kernels from cobs and reserve.
  3. In medium bowl, stir lime juice, mayonnaise, sour cream, garlic, chili powder, lime zest, salt, pepper and cumin. Add rice, corn, feta and green onions. Toss well.

Source: Success Rice

Meal Ideas 21 March 2022

A Simple, Savory Meal to Show Mom Your Appreciation

(Family Features) Whether you’re celebrating a special day or simply looking for an excuse to show her the love she deserves, giving mom the gift of time to explore her hobbies and interests is a treasure she’ll surely appreciate. Providing her with those extra moments can be as easy as creating a meal that gives her back the time to enjoy her passions and hobbies.

You don’t have to be an experienced chef to make a dish you’ll be proud to share. Simply putting your heart into preparing a meal you can enjoy together is sure to send a strong message about how much you appreciate the time and love she pours into you. A simple, savory treat like these Caramelized Onion, Mushroom and Bacon Pierogies may look and taste fancy, but you can whip them up in next to no time at all.

Make cooking a breeze and put a smile on your mom’s face with easy-to-prepare Mrs. T’s Pierogies, which are pasta pockets stuffed with creamy mashed potatoes, cheesy goodness and other big, bold flavors. You can find full or mini sized versions in the frozen food section in 13 flavors. If you want to try your hand with other dishes, these pierogies are versatile; you can boil, bake, saute, fry or grill them.

Visit mrstspierogies.com to find more recipe inspiration to celebrate mom.

Caramelized Onion, Mushroom and Bacon Pierogies

  • 4 strips bacon, chopped
  • 3 small onions, thinly sliced
  • 1/3 cup baby bella mushrooms, thinly sliced
  • 2 teaspoons fresh thyme
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1 box Mrs. T's Classic Cheddar Pierogies
  1. In pan over medium-high heat, cook bacon until tips begin to crisp.
  2. With bacon and drippings still in pan, add onions, mushrooms, thyme, balsamic vinegar, sugar and salt. Cook 2-3 minutes until onions begin to brown. Reduce heat to medium-low and simmer, covered with lid, 10-15 minutes; stir occasionally. Set aside.
  3. In clean skillet, melt butter and saute pierogies according to package directions.
  4. Top pierogies with caramelized onion mixture before serving.

Source: Mrs. T’s Pierogies

Meal Ideas 28 February 2022

Step Into Spring with a Sweet, Fresh Meal

Family Features) As the weather turns the corner and temperatures rise, opportunities for dining outdoors and soaking up the sunshine abound. Patio meals often mean fresh flavors, making spring a perfect time for heading outside with your favorite seasonal dishes.

The freshness of Texas 1015 Sweet Onions is an ideal starting point for recipes that heighten the enjoyment of al fresco dining. As the first spring sweet onion of the season, they’re harvested and packed fresh, meaning they’re never stored. Plus, with no burning sensation when you cut them, you can skip the tears for more enjoyable meal prep.

It’s a versatile veggie that can be grilled, roasted, eaten fresh or caramelized for delightful recipes like this Flatbread with Caramelized Onions, Bacon and Arugula. Start by heating butter and olive oil then allow the onions to rest in the mixture; once they’re sweating, turn the heat down and cover the pan. Stirring every 10 minutes, cook for about 40 minutes until the onions reach a deep golden brown. In the final 10 minutes, stir in balsamic vinegar for savory flavor.

Layer the sweet, caramelized concoction along with cheese and bacon on a flatbread. Bake (or grill, if the weather allows) for 15 minutes before topping with fresh arugula for a lighter dish that reminds you springtime has arrived.

Find more recipes to celebrate spring at tx1015.com.

Storage Tips for Sweet Onions

Short-term storage for sweet onions is simple: If using them within a week, just leave them out on the counter. However, if you’re stocked up and thinking beyond a handful of days, consider these tips for keeping them fresh long-term.

  1. Wrap and separate. If you plan to store in the refrigerator, wrap each bulb individually in a paper towel. Place the bulbs in the crisper with the vents closed.
     
  2. Break out the pantyhose. Because sweet onions can be preserved if stored in a cool, dry place with air circulation, you can put one onion in each leg of clean pantyhose then tie a knot above the onion. Keep adding onions until each leg is full. Each time you need one, simply cut the sections based on the number of onions you need.
     
  3. Keep away from spuds. Although they pair perfectly in dozens of recipes, for storage purposes, onions and potatoes don’t play nice. Storing together can cause onions to go bad quicker.

Flatbread with Caramelized Onions, Bacon and Arugula

Recipe courtesy of South Texas Onions
Servings: 2-3

  • 1 tablespoon butter
  • 1/2 tablespoon olive oil
  • 1 large sweet onion, sliced
  • 1/2 teaspoon balsamic vinegar
  • 1 naan flatbread (rectangular shape)
  • 1 cup cheddar cheese, shredded
  • 1 cup fontina cheese, shredded
  • 4 slices bacon
  • arugula
  • olive oil (optional)
  • lemon juice (optional)
  1. To make caramelized onions: In pan over medium-high heat, heat butter and olive oil. Add onions and let sit about 5 minutes. Once onions start sweating, turn heat to low and cover pan. Cook onions to deep golden brown, stirring every 10-15 minutes. With 10 minutes left, stir in balsamic vinegar.
  2. To make flatbread: Preheat oven to 425 F.
  3. On flatbread, layer cheese, bacon and caramelized onions. Bake 13-15 minutes, or until cheese is bubbly and edges are golden brown.
  4. Toss arugula with olive oil and lemon juice, if desired, before placing on flatbread.

Source: South Texas Onions

Meal Ideas 23 February 2022

5 Steps for Mastering Family Meal Planning

(Family Features) As you and your family embark on a mission to create delicious, nutritious meals all while saving money, it’s key to remember meal planning is essential for success. From tracking a list of ingredients you’ll need to noting your loved ones’ favorite foods, there are some easy steps you can take to make dinners at home enjoyable and budget friendly.

Getting on track with your own plan can start with these tips from Healthy Family Project’s Mission for Nutrition, which aims to help families find weekly meal success with an internationally inspired e-cookbook including grocery lists, recipe ideas and cooking hacks.

Work together. Before heading to the store or heating up the oven, sit down with your loved ones and make a list of easy-to-make recipes you all enjoy. Each time you discover a new favorite, add it to the list so you’ll have a reference guide when it’s time to plan a week’s worth of meals.

Stick to a schedule. Set a day and time each week your family can meet and plan out dinners. This also offers an opportunity to bring to light any newfound favorites or fresh ideas while bringing everyone to the same room for quality time together.

Plan time-saving processes. Think ahead while planning meals and consider the equipment you’ll need. Saving time while cooking can be as easy as sticking to recipes that call for hands-off appliances like a slow cooker or pressure cooker and using a food processor rather than a knife and cutting board.

Schedule a “leftovers night.” When you prep dinners that call for crossover ingredients, it’s easier to turn one meal into two. For example, buying sweet onions and chicken breast to make Chicken Apple Enchiladas means you’ll have those ingredients on hand for Greek Chicken Bowls later in the week.

Make a list. Once you’ve decided on recipes for the week, create a list of all the ingredients you’ll need. While you’re at the store, stick to your plan and avoid impulse buys to help stay on track while getting in and out quicker.

Find more recipes and meal planning tips by downloading the free e-cookbook at healthyfamilyproject.com/mission-for-nutrition and join the conversation by following #missionfornutrition on social media.

Chicken Apple Enchiladas

Recipe courtesy of Healthy Family Project's Mission for Nutrition

  • 1/2 sweet onion, diced
  • 1 jalapeno, diced
  • 1 Envy or Jazz apple, diced
  • 2 cups cooked shredded chicken
  • 8 flour tortillas
  • 6 ounces shredded Mexican blend cheese, divided
  • 1 can red enchilada sauce
  • cilantro (optional)
  1. Heat oven to 350 F.
  2. In skillet, cook onions until translucent. Add jalapeno and apple; saute 2-3 minutes.
  3. Add cooked chicken and mix well. Remove from heat.
  4. Lay out tortillas and sprinkle cheese on each. Add chicken mixture and roll. Place in baking dish and cover with enchilada sauce.
  5. Bake 20 minutes, or until heated throughout.

Greek Chicken Bowls

Recipe courtesy of Healthy Family Project's Mission for Nutrition

  • 1 cup cooked white or brown rice
  • 1 grilled chicken breast, sliced
  • 1 RealSweet onion, sliced
  • 1 cup cherry tomatoes
  • 1 cucumber, cut into quarters
  • 1/2 cup black olives
  • 1 tablespoon feta cheese
  • 2 tablespoons tzatziki sauce
  1. Place cooked rice and chicken in bowls.
  2. Top each bowl with sweet onions, tomatoes, cucumbers and black olives. Sprinkle each with feta cheese. Drizzle each with tzatziki sauce.

Source: Healthy Family Project

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