recipes

Videos 24 March 2021

Easter Bunny Rolls with Spinach Dip

(Culinary.net) Easter is about coming together with loved ones, enjoying beautiful spring weather and eating your family’s favorite foods. The kids will be playing, adults will be chatting and all will be patiently waiting for the table to be set.

If you’re visiting and making memories with family and friends you haven’t seen in a while, there are few things better than diving into a marvelous Easter spread.

While eyeing the table, you notice all the colors popping off the dishes. Fruits and veggies make the feast come to life, but a warm Easter dip paired with rolls for dipping is a perfect way to start the festivities.

These Easter Bunny Rolls with Spinach Dip are as eye-catching as they are delicious. Not only will the kids love its shape, but the layers of taste will wow your Easter crowd.

To make this recipe, start by combining a 16-ounce package of frozen spinach, cream cheese and garlic in a skillet. Once heated, add mayonnaise, salt, onion powder, chili powder and Italian seasoning.

Add in Parmesan and mozzarella cheeses then stir until combined.

Next, roll out crescent rolls. Stretch the dough then cut into 24 rolls.

Form the bunny shape and scoop your spinach dip mixture into the center of the bunny and its ears. Sprinkle the spinach dip with mozzarella cheese before baking at 375 F for 18 minutes.

This dish is made for a crowd, served warm and full of cheesy goodness. You can watch as your family dips into the spinach and one-by-one, before you know it, the rolls will have disappeared and the dip will be devoured.

Find more Easter recipes at Culinary.net.

Watch video to see how to make this recipe!

Easter Bunny Rolls with Spinach Dip

Serves: 24

  • 16        ounces frozen spinach, thawed                                                         
  • 8          ounces cream cheese
  • 2          cloves garlic, minced
  • 1/2       cup mayonnaise
  • 1/2       teaspoon salt
  • 1/2       teaspoon onion powder
  • 1/4       teaspoon chili powder
  • 1/4       teaspoon pepper
  • 1          teaspoon Italian seasoning
  • 1          cup shredded Parmesan cheese
  • 1 1/2    cups shredded mozzarella cheese, divided
  • 2          crescent roll tubes (8 ounces each)
  1. Heat oven to 375 F.
  2. In skillet, over medium heat, cook spinach, cream cheese and garlic 3-4 minutes until cream cheese is melted. Stir in mayonnaise, salt, onion powder, chili powder, pepper and Italian seasoning. Stir in Parmesan cheese and 1/2 cup mozzarella cheese. Cook until cheese is melted. Keep skillet on burner over low heat.
  3. Remove dough from tubes. Leaving dough intact, roll and stretch into 18-inch ropes. Cut each rope into 12 pieces for 24 total.
  4. On baking sheet with parchment paper, form bunny head by placing one piece of dough in middle then surrounding it with six more pieces. Use 13 pieces to form round body. Use remaining pieces to form ears on top of head.
  5. Scoop hot spinach dip into center. Spoon small portions on each ear. Sprinkle ears and belly with remaining mozzarella cheese.
  6. Bake 18 minutes, or until crescent dough is golden brown and thoroughly cooked.
Videos 19 January 2021

Cuban Chicken with Salsa Fresca

(Culinary.net) If your family ever gets stuck in a dinner routine rut, it can feel like you’re eating the same recipes over and over again.

However, this fresh and unique recipe for Cuban Chicken with Salsa Fresca might inspire you to think outside the culinary box and give your family members the satisfactory flavor they desire at dinnertime. With fresh ingredients and a wholesome flavor, this meal is perfect to add to your dinner menu rotation.

The chicken is full of flavor and baked using multiple seasonings to create a Cuban-like taste. The salsa fresca, which is added on top of the chicken, is a tad sweet with grapefruit segments and juice, but also satisfying with jicama, onion, cilantro and jalapeno. It adds so much color to your plate, and all these flavors mash together for something unique and special.

To start, create the marinade for your chicken and let it rest to allow all those wonderful spices to do their jobs. Set it in the fridge for 30 minutes or more.

Next, it’s time to make the salsa fresca. Start by chopping red onion and jicama then add grapefruit and jalapeno to the mix. Add grapefruit juice, olive oil and, finally, cilantro. Stir well with a large spoon until everything is combined.

Once the chicken is baked, cut it and assemble. The final result is a juicy chicken breast with a sweet yet crisp salsa topping. The flavors in this dish harmonize together to bring you a bite you have likely never experienced before.  

This meal is also nutritious with fresh fruit and lean chicken, so it’s a meal almost anyone can enjoy, even if you’re on a healthy eating kick.

Find more recipes and family dinner ideas at Culinary.net.

Watch video to see how to make this recipe!

 

Cuban Chicken with Salsa Fresca

Servings: 5

  • 1          cup grapefruit juice
  • 2          tablespoons olive oil
  • 2          teaspoons garlic powder
  • 2          teaspoons cumin
  • 2          teaspoons paprika
  • 1          teaspoon crushed red pepper
  • 1 1/4    pounds boneless, skinless chicken breasts

Salsa Fresca:

  • 1          cup grapefruit segments
  • 1/2       jicama, cubed
  • 1/2       red onion, chopped
  • 3/4       cup grapefruit juice
  • 4          tablespoons olive oil
  • 1/2       cup fresh cilantro, chopped
  • 1          jalapeno pepper, chopped
  1. Heat oven to 400 F.
  2. In large bowl, mix grapefruit juice, oil, garlic powder, cumin, paprika and red pepper until combined. Add chicken to bowl and turn to coat. Refrigerate 30 minutes or longer.
  3. To make salsa fresca: In medium bowl, mix grapefruit segments, jicama, red onion, grapefruit juice, olive oil, cilantro and jalapeno pepper until combined. Refrigerate until ready to serve.
  4. Remove chicken from marinade. Place chicken in baking dish. Bake 25-30 minutes until chicken is cooked through.
  5. Serve chicken with salsa fresca.
Videos 02 December 2020

Creamy Macaroni and Cheese Casserole

(Culinary.net) There’s almost nothing better than keeping warm and cozy on cold winter days. One thing that can help make staying indoors more enjoyable is delicious, warm, perfectly baked food. Casseroles are hearty options for cold, brisk winter days with mixed ingredients baked in a hot oven and served in large scoops.

This Creamy Macaroni and Cheese Casserole is a twist on a childhood favorite (adult-approved, too). Adding a hint of seasoning, like dry mustard and onion powder, and making the cheese sauce with dairy and lots of shredded cheeses gives it just the right amount of flavor and kick.

This recipe is fairly simple, and kids will devour it in seconds. It’s creamy, cheesy and rich with ingredients that combine to create one spectacularly cozy comfort food. It’s baked to meld all those wonderful ingredients into one large masterpiece.

Start by following the package instructions to cook your noodles. Then melt butter, whisk in flour and stir. Next add your dairy and seasonings. Then it’s time for cheese. Combine the noodles and cheese sauce then bake. It only requires a few steps, with one cooking pot and one baking pan, and it’s guaranteed deliciousness.

Next time your family is stuck at home, try this recipe and see the smiles appear on your little ones’ faces as they gobble down every bite. It’s almost impossible to resist a recipe with 4 cups of shredded cheddar cheese and 1 cup of shredded Parmesan cheese. It’s what makes this recipe so gooey and delectable.

So when the wind is howling and there is snow on the ground, don’t fret about making a filling and satisfying dinner. This Creamy Macaroni and Cheese Casserole has you and your family covered.

Find more recipes and comfort food favorites at Culinary.net.

Watch video to see how to make this recipe!

Creamy Macaroni and Cheese Casserole

Servings: 4-6

  • 12        ounces dry elbow macaroni
  • 1/4       cup butter
  • 1/4       cup flour
  • 2          cups milk
  • 1          cup heavy whipping cream
  • 1/2       teaspoon dry mustard
  • 1          teaspoon onion powder
  • 1/2       teaspoon salt
  • 1/8       teaspoon pepper
  • 4          cups shredded sharp cheddar cheese, divided
  • 1          cup shredded Parmesan cheese
  1. Heat oven to 425 F.
  2. Cook macaroni according to package directions. Drain and set aside.
  3. In large saucepan, melt butter over medium heat. Whisk in flour and cook 2 minutes, stirring continuously. Slowly whisk in milk, cream, mustard, onion powder, salt and pepper. Whisk and cook until thickened. Remove from heat and stir in cheeses until melted.
  4. In large bowl, add cooked macaroni and cheese sauce. Mix well and pour into greased 9-by-13-inch baking pan.
  5. Bake 18-24 minutes, or until bubbly. Cool slightly before serving.
Meal Ideas 28 July 2020

School-Night Meals that Deliver Taste at a Low Cost

(Family Features) Regardless of what back to school looks like this year, preparing family meals throughout the week does not have to be a challenge. Shopping at a store like ALDI can stretch your budget and help you make five different meals over five days for about $5 a meal pretax for a family of four.

Using a mix of kitchen staples you already may have, along with fresh ingredients, you can make delicious, affordable recipes for the whole family. Simply select a protein or main ingredient and explore versatile ways to build other meals around it during the week. 

Grilled chicken breasts are ideal for on-the-go lunches or weekday dinners. Busy parents can get dinner on the table in less than 30 minutes with an easy Chicken Cacciatore in the pressure cooker or simple prep-ahead Chicken Enchiladas. These convenient dishes make it a snap to add variety by substituting chicken with shrimp, beans or vegetables.

Serving organic produce, fresh and frozen meats, seafood and on-the-go snacks can be easy when you shop at a store like ALDI for the back-to-school season. Plus, you can find foods to fit any dietary style without breaking the bank.

Find more family meal solutions at aldi.us.

Pressure Cooker Chicken Cacciatore

Recipe courtesy of “Pinch of Yum” on behalf of ALDI
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 6

  • 1-1 1/2             pounds chicken breasts or chicken thighs
  • flour
  • 1          pinch salt, plus 2 teaspoons, divided
  • 2          tablespoons extra-virgin olive oil
  • 1          onion, diced
  • 16        ounces mushrooms, sliced
  • 3          cloves garlic, minced
  • 1/2       cup chicken broth
  • 1          bell pepper, diced
  • 1          can (28 ounces) diced tomatoes
  • 4          tablespoons butter
  • capers (optional)
  • parsley, plus additional for topping (optional)
  • lemon
  • preferred pasta
  • Parmesan cheese (optional)
  1. Dredge chicken in flour and pinch of salt. Turn on saute function on pressure cooker. Add oil; saute chicken 2-3 minutes on each side. Remove and set aside (chicken will finish cooking later).
  2. Add onion, mushrooms and garlic. Saute until softened. Add broth and let sizzle out.
  3. Add chicken, bell pepper, tomatoes and remaining salt to pressure cooker. Cook on high pressure 15 minutes. Release pressure.
  4. Shred chicken. Stir in butter, capers, parsley and lemon. Serve with preferred pasta and top with additional parsley and Parmesan cheese, if desired.

Easy Chicken Enchiladas with Black Beans

Recipe courtesy of “Wellness for the Win” on behalf of ALDI
Prep time: 25 minutes
Cook time: 25 minutes
Servings: 10

  • Nonstick cooking spray
  • 1          medium onion, chopped

Chicken:

  • 1          pound chicken breasts
  • 1/4       teaspoon garlic powder
  • 1/4       teaspoon onion powder
  • 1/4       teaspoon chili powder
  • 1/4       teaspoon cumin
  • salt, to taste
  • pepper, to taste

Enchiladas:

  • 15        ounces black beans, drained and rinsed
  • 10        ounces diced tomatoes and green chilies, drained
  • 2          cups shredded Mexican cheese, divided
  • 16        ounces restaurant-style salsa, divided
  • 10        whole-wheat tortillas

Optional Toppings:

  • diced avocado
  • plain Greek yogurt
  • cilantro
  1. Preheat oven to 400 F. Spray 9-by-13-inch pan with nonstick cooking spray and set aside.
  2. In medium skillet over medium-high heat, cook onion until translucent, about 3-5 minutes. Transfer to large bowl and set aside.
  3. To make chicken: Season chicken breasts with garlic powder, onion powder, chili powder, cumin and salt and pepper, to taste. Add chicken to same skillet over medium-high heat. Cook 5-7 minutes on each side, or until cooked through. Use fork and knife to shred chicken.
  4. To make enchiladas: In large bowl with cooked onion, add shredded chicken, black beans, diced tomatoes, green chilies and 1 cup shredded Mexican cheese. Use spoon to mix well.
  5. Pour 1 cup salsa on bottom of greased pan and use spatula to spread evenly. Scoop about 1/2 cup chicken and veggie mixture into each tortilla. Roll tightly and place seam side down in pan.
  6. Top enchiladas with 3/4 cup salsa and remaining shredded cheese; use spatula to spread evenly.
  7. Cover pan tightly with foil and bake 25-30 minutes. Remove from oven; serve hot. Add avocado, yogurt and cilantro, if desired.

Source:  ALDI

Snacks 19 May 2020

Snack Hacks That Really Pop

(Family Features) If spending more time at home than usual has you reaching for snacks more often, keep some quick, flavorful options on-hand to help fuel you and your family throughout the day when hunger pangs strike.

One versatile pantry staple that can fit a variety of snack cravings: popcorn. With no artificial additives or preservatives, light and airy popcorn is naturally low in fat and calories, non-GMO and gluten free, making it a sensible option to enjoy one handful at a time or sprinkled with seasonings that satisfy your taste buds. A whole-grain food, popcorn has energy-producing carbohydrates and fiber, which can help keep you satisfied longer. Plus, it’s simple enough to make that kids can help in the kitchen by popping it themselves or adding toppings.

Whether you’re craving something sweet, salty, spicy – or nearly anything else – freshly popped popcorn can serve as the perfect base ingredient to simply mix in your favorite toppings or create more unique tastes by combining a variety of herbs and spices. For example, consider these hacks to add easy flavor:

  • Pop it on the stove. Stovetop popping allows you to choose your toppings. Cover the bottom of a pot with a thin layer of oil and popcorn kernels, shake to coat, cover with a lid then turn on the heat. Once popping has slowed to 2-second intervals, remove from heat and add toppings.
  • Add some sweetness. When you’re in the mood for something sweet, add a dash of salt and a pinch of sugar (or more to meet your taste) to a bowl of popcorn. Or add sugar to the pan before it’s popped, like this recipe for Sugar Corn.
  • Melt some butter. For a classic taste treat, melt a little butter and pour over your bowl of popped corn.
  • Satisfy multiple cravings. Pop a large pot of popcorn and divide it in half; top one half with sweeter toppings like honey, which is a key ingredient in Honey Matcha Popcorn, and the other with something savory, like nutritional yeast or dill. When hunger strikes, you’re ready, regardless of the flavor craving.
  • Spice it up. Cayenne pepper and a blend of other spices can be sprinkled on popcorn to create a spicier snack like Cajun Corn.
  • Add mix-ins. Add dried fruits, nuts or candies to a bowl of popcorn to make your own trail mix.
  • Cheese, please. A sprinkle of Parmesan cheese can make your snack a bit more substantial. Mix in some dried herbs like basil and parsley to create this Popcorn Con Pesto.

For more snack ideas that deliver on both flavor and nutrition, visit popcorn.org.

Sugar Corn

Yield: 8 cups

  • 1/4       cup vegetable oil, for popping
  • 1/2       cup popcorn kernels
  • 1          pinch white sugar, plus additional, to taste
  1. In medium pan, heat oil until hot.
  2. Add popcorn to pan and sprinkle sugar over it. Add more sugar, if desired, to taste.
  3. Cover and shake pan continuously until popcorn is popped.

Honey Matcha Popcorn

Yield: 12 cups

  • 12        cups unsalted, unbuttered popped popcorn
  • 1/4       cup butter
  • 1/4       cup honey
  • 1          teaspoon matcha green tea powder
  • 1/2       teaspoon salt
  • 1          tablespoon black sesame seeds
  1. Preheat oven to 300 F.
  2. Line large, rimmed baking sheet with parchment paper. Place popped popcorn in large mixing bowl.
  3. In small saucepan over medium heat, melt together butter, honey, matcha powder and salt, stirring until dissolved. Pour over popcorn; toss to combine. Spread onto baking sheet. Sprinkle with sesame seeds.
  4. Bake, stirring occasionally, 25-30 minutes, or until popcorn is dry. Let cool completely before serving.

Tip: Matcha powder can be found in the tea and coffee aisle at supermarkets.

Popcorn Con Pesto

Yield: 5 quarts

  • 5          quarts popped popcorn
  • 1/2       cup butter
  • 1          tablespoon dried basil leaves, crushed
  • 1          teaspoon dried parsley, crushed
  • 1          teaspoon garlic powder
  • 1/3       cup Parmesan cheese
  • 1/2       cup pine nuts (optional)
  1. Place popped popcorn in large bowl and keep warm.
  2. In small saucepan, melt butter; add basil, parsley, garlic, Parmesan cheese and nuts, if using.
  3. Stir to blend.
  4. Pour over popped popcorn, stirring well.

Note: Dried thyme or oregano, or combination of ingredients, may be used in place of basil.

Cajun Corn

Yield: 2 1/2 quarts

  • 1/4       cup butter, melted
  • 2 1/2    quarts popped popcorn, warm
  • 1          teaspoon paprika
  • 1/2       teaspoon onion powder
  • 1/2       teaspoon garlic powder
  • 1/4       teaspoon cayenne pepper
  • 1          teaspoon lemon pepper
  1. Heat oven to 300° F.
  2. In bowl, pour butter over warm popcorn.
  3. In separate bowl, combine paprika, onion powder, garlic powder, cayenne pepper and lemon pepper; sprinkle over popcorn. Toss to mix.
  4. Bake 5-10 minutes for crispy popcorn.

Source: Popcorn Board

Videos 29 April 2019

Blended Tacos

(Family Features) Creating a nutritious family dinner doesn’t have to mean sacrificing favorite dishes. For a healthier take on a traditional ethnic meal, these Blended Tacos involve blending ground beef with mushrooms before adding your desired toppings. Find more recipes at Culinary.net.

Watch video to see how to make this recipe!

Blended Tacos

Recipe courtesy of the Mushroom Council
Yield: 12 tacos

  • 1          teaspoon chili powder
  • 1/4       teaspoon garlic powder
  • 1/4       teaspoon onion powder
  • 1          teaspoon ground cumin
  • 1          teaspoon salt
  • 1/2       cup water
  • 1          teaspoon vegetable oil
  • 1          pound button mushrooms, finely chopped
  • 1          pound 80 percent lean ground beef
  • 12        crunchy taco shells, warmed
  • 2          cups grated cheddar cheese (optional)
  • 1          large tomatoes, diced (optional)
  • 1          head iceberg lettuce, shredded (optional)
  1. In small bowl, mix chili powder, garlic powder, onion powder, cumin and salt. Stir in water and set aside.
  2. In large skillet over medium-high heat, heat oil. Add chopped mushrooms and ground beef and cook thoroughly, about 7-10 minutes. Carefully drain excess grease, if necessary.
  3. Add seasoning mixture to mushroom-meat mixture and stir to combine. Bring to simmer and cook 3-5 minutes.
  4. To assemble, add about 1/4 cup mushroom-meat mixture to bottom of each taco shell. Layer shells with cheese, tomatoes and lettuce, if desired.

Source: Culinary.net

Casseroles 13 March 2017

Cheesy Chicken & Rice Bake

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Cheesy Chicken & Rice Bake

Prep Time: 5 minutes
Bake Time: 45 minutes

  • 1 can (10 3/4 ounces) Campbell’s Condensed Cream of Chicken Soup (regular or 98% fat free)
  • 1 1/3 cups water
  • 3/4 cup uncooked regular long-grain white rice
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1 1/2 pounds skinless, boneless chicken breast halves (about 4)
  • 1 cup shredded Cheddar cheese (4 ounces)
  1. MIX soup, water, rice, onion powder and black pepper in 2-quart shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover.
  2. BAKE at 375°F for 45 minutes or until chicken is no longer pink and rice is done.
  3. UNCOVER. Sprinkle cheese over chicken. Remove chicken and stir rice before serving. Serves 4 to 6

Source: Campbell's Soup

Beef 11 August 2015

Blackened Rib Eye Steak With Creamy Horseradish Sauce

Ingredients
  • 4 (10- to 14-ounce) Omaha Steaks rib eye steaks
  • 1/4 cup olive oil
  • 8 teaspoons Blackening Seasoning (recipe below) or Omaha Steaks Blackened Seasoning
  • 1 cup Creamy Horseradish Sauce (recipe below) or Omaha Steaks Creamy Horseradish Sauce
Blackening Seasoning
  • 3 tablespoons sea salt or kosher salt
  • 1/4 cup paprika
  • 2 tablespoons cayenne pepper
  • 1 tablespoon dry oregano
  • 1 tablespoon thyme
  • 1 tablespoon fennel seed
  • 1 tablespoon black pepper
  • 1 tablespoon white pepper
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
Creamy Horseradish Sauce
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons prepared horseradish
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon green onions, finely minced
  • 1/2 teaspoon sea salt or kosher salt
Preparation
  1. Heat a cast iron skillet until very hot, in a well ventilated area.
  2. Brush steaks with olive oil.
  3. Coat each side of the steaks with 1 teaspoon of blackening seasoning.
  4. Place steaks in the iron skillet, flipping steaks halfway through cooking. To cook a 1-inch-thick steak medium rare, cook about 4 minutes on first side and 3 minutes on other side.
  5. Spoon 2 tablespoons of Creamy Horseradish Sauce on each plate before topping with the cooked steak.
  6. Blackening Seasoning - Yield 1 cup -Combine all ingredients and mix well.
  7. Creamy Horseradish Sauce - Yield 1 cup -Combine all ingredients and mix well.
Serves

4

SOURCE: Omaha Steaks

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