recipes

Breakfast & Brunch 01 November 2018

A Comforting Breakfast to Savor this Season

Bring new holiday traditions to life with a warm, wholesome morning meal

(Family Features) As the busy holiday season approaches, take time to relax and make family memories with a delicious breakfast at home. Bringing loved ones together doesn’t always need to involve an elaborate gathering. Sometimes, a warm, cozy morning meal is all you need.

With wholesome nutrition top of mind for many moms, incorporating milk into your family’s routine can be a simple way to get important nutrients like protein, calcium and vitamin D. When you use real, farm fresh, dairy milk in your favorite holiday recipes, you can feel good knowing that it provides a natural nutrient package that is hard to match in any other single food or beverage.

During this holiday season, bring the family together to enjoy savory comfort foods, like this homemade twist on classic hash browns. Made with ingredients you can feel good about, like nutritious milk, crisp vegetables and fresh herbs, this potato hash is sure to become a new favorite. It’s served with an 8-ounce glass of milk for an extra nutrient boost that helps everyone power through the busy holiday season.

For more recipes to bring the family together during the holiday season, visit milklife.com.

Garlic Herb Potato Hash

  • 3          tablespoons unsalted butter
  • 8          small red potatoes, skin-on and diced (about 3 cups)
  • 1          red bell pepper, diced
  • 3          teaspoons minced garlic
  • 1          teaspoon fresh thyme, finely chopped, plus additional for topping
  • 1          teaspoon fresh oregano, finely chopped, plus additional for topping
  • 2          tablespoons all-purpose flour
  • 2/3       cup milk
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 2          slices low-sodium turkey bacon, cooked near crispy
  • 1/4       cup finely grated reduced-fat sharp cheddar cheese
  1. In large skillet over medium heat, melt butter then add potatoes, bell peppers, garlic, thyme and oregano, stirring occasionally until potatoes are fork-tender.
  2. Sprinkle flour over potato mixture and stir to coat. Gradually stir in milk until sauce forms. Season with salt and pepper and stir in slices of turkey bacon. Sprinkle with cheddar cheese and cover, allowing to melt 1-2 minutes. Uncover and top with additional herbs, if desired, before serving.
  3. Pair each serving with 8-ounce glass of milk.

Nutritional information per serving: 320 calories; 11 g fat; 6 g saturated fat; 45 mg cholesterol; 17 g protein; 38 g carbohydrates; 3 g fiber; 440 mg sodium; 434 mg calcium (45% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk. 

Source: MilkPEP

Videos 12 February 2019

How to make Herb Biscuits

Do you know what the secret ingredient for these biscuits are?  Cottage cheese!  These biscuits are crispy-on-the-outside and moist and tender on the inside.  Slap on some butter and these warm and tasty biscuits will melt in your mouth.  For more mouthwatering recipe ideas, go to www.culinary.net.

Watch video to see how to make this delicious recipe!

What you’ll need:

  • Flour
  • Baking Powder
  • Sugar
  • Italian Seasoning (we used Oregano)
  • Minced Onion
  • Salt
  • Garlic Powder
  • Cottage Cheese
  • Butter
  • Milk
  • Baking Sheet

In a large bowl add in:

Flour,

Baking powder,

Sugar,

Italian Seasoning (we used Oregano),

Salt and garlic powder,

Minced onion and whisk all the dry ingredients together.

Next, add in cottage cheese,

Melted butter and mix until crumbly.

Add in milk, mix until well combined.


On a prepared baking sheet, place dollops of batter onto the baking sheet. Bake in a pre-heated oven at 450°F for 12-15 minutes.

Slap on some of your favorite biscuit topping and enjoy! 

See full recipe below.

Herb Biscuits

  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp sugar
  • 1/2 tsp dried Italian seasoning
  • 1/2 tsp dried minced onion
  • 1/4 tsp salt
  • 1/8 tsp garlic powder
  • 3/4 cup cottage cheese
  • 3 tbs butter
  • 1/3 cup milk
  1. Preheat oven to 450°F. Line baking sheet with parchment paper or nonstick foil.
  2. In large bowl stir together flour, baking powder, sugar, Italian seasoning, onion, salt and garlic powder. Add in cottage cheese and butter and mix until crumbly. Add milk. Stir until combined.
  3. Drop large dollops of batter onto prepared baking sheet. Bake about 12 to 15 minutes or until golden brown. Serve warm with some butter or your favorite biscuit topping.


Recipe adapted by Milk Means More.

Source: Culinary.net

Videos 16 January 2019

Cooking Up Comfort

Hearty dishes for cold, dreary days

(Family Features) On crisp winter days when the wind blows cold, warming up from the inside-out with hearty comfort foods can feel like a worthy solution. From chili to cornbread to dumplings, flavorful and filling foods prepared without an overload of ingredients certainly can provide a feel-good boost on chilly evenings.

Chili, a classic wintertime favorite, can be taken to the next level with a few tasty additions. Make a spicy version by mixing in bacon, sweet potatoes and a chopped jalapeno pepper for a quick warm-up. A simple and somewhat sweet spin on a classic, comforting side, Honey-Pumpkin Cornbread pairs well with the slightly spicy chili. If you’re really looking to put the comfort in a comforting main course, this Skillet Chicken and Dumplings recipe takes less than an hour to create.

To make these heart-warming recipes stand out from a crowd, Circulon Symmetry Chocolate Cookware provides dishwasher-safe, premium nonstick cookware for easy cleanup and food release that slides right off.

Find more information and comforting family-favorite recipes at circulon.com.

Watch video to see how to make this delicious recipe!

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Sweet Potato and Black Bean Chili

Prep time: 30 minutes
Cook time: 60 minutes
Servings: 6

  • Circulon Symmetry Chocolate 5.5-Quart Casserole
  • 6          slices thick-cut smoked bacon, chopped
  • 1          pound sweet potatoes, peeled and diced into 3/4-inch pieces
  • 2          medium onions, chopped
  • 1          jalapeno pepper, seeded and finely chopped
  • 5          garlic cloves, minced
  • 2          tablespoons chili powder
  • 2          teaspoons ground cumin
  • 1/2       teaspoon dried oregano
  • 1/4       teaspoon ground chipotle pepper
  • 2          cups chicken broth
  • 1          can (14 1/2 ounces) no-salt-added fire-roasted diced tomatoes
  • 1          can (15 ounces) no-salt-added black beans
  • 1/2       cup quick-cooking barley
  • 1/2       teaspoon salt
  1. Heat casserole over medium heat. Add bacon and cook until browned and crisp, about 7-8 minutes. Using slotted spoon, transfer bacon to paper towel-covered plate.
  2. Reduce bacon fat in casserole to 2 tablespoons and return to stove over medium-high heat. Add sweet potatoes, onions and jalapeno pepper; cook, stirring occasionally, until onion is slightly softened, about 5 minutes.
  3. Add garlic and cook 1 minute. Stir in chili powder, cumin, oregano and ground chipotle; cook until fragrant, 15 seconds.
  4. Pour in broth, tomatoes, beans and barley; reduce heat to medium-low, cover and simmer until sweet potatoes are tender and barley is cooked through, about 20 minutes. Remove from heat and stir in bacon and salt; let stand 15 minutes before serving.

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Honey-Pumpkin Cornbread

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 12-16

  • Circulon Nonstick 9-Inch Square Baking Pan
  • 1 1/2    cups all-purpose flour
  • 1 1/4    cups yellow cornmeal
  • 3          tablespoons sugar
  • 1 1/2    teaspoons baking powder
  • 1/4       teaspoon baking soda
  • 1/2       teaspoon sea salt
  • 1          cup canned pumpkin puree
  • 2          large eggs, at room temperature
  • 5          tablespoons unsalted butter, melted
  • 4          tablespoons honey
  • 1/3       cup buttermilk
  • 1          tablespoon grated orange zest
  1. Heat oven to 400° F. Lightly butter baking pan.
  2. In bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt.
  3. In separate bowl, whisk pumpkin puree, eggs, butter, honey, buttermilk and orange zest. Stir flour mixture into pumpkin mixture until moistened; transfer to prepared baking pan.
  4. Bake until cornbread pulls away from sides of pan and toothpick inserted into center comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pan and cool on wire rack at least 10 minutes before cutting.

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Skillet Chicken and Dumplings

Prep time: 30 minutes
Cook time: 40 minutes
Servings: 8

  • Circulon Symmetry Chocolate 3.5-Quart Saucepan
  • 3          containers (32 ounces each) low-sodium chicken stock
  • Circulon Symmetry Chocolate 12-Inch Essentials Pan
  • 2          medium onions, diced
  • 4          carrots, peeled and sliced into 1-inch rounds
  • 1          head broccoli, chopped
  • 2          tablespoons butter
  • 2          tablespoons olive oil
  • 2-3       cups chopped chicken
  • 2          bay leaves
  • 1/2       teaspoon dried oregano
  • 1/2       teaspoon dried basil
  • 1/2       teaspoon dried thyme
  • 1          teaspoon powdered garlic
  • 1/2       teaspoon salt
  • 1/4       teaspoon pepper
  • 1/2       cup half-and-half
  • 2          tablespoons cornstarch

Dumplings:

  • 1 1/2    cups whole-wheat or all-purpose flour
  • 2          teaspoons baking powder
  • 1/2       teaspoon salt
  • 1          cup half-and-half

Garnish:

  • fresh grated Parmesan cheese
  • fresh black pepper
  1. In saucepan, bring chicken stock to boil.
  2. In essentials pan, saute onions, carrots and broccoli with butter. Add olive oil as needed if pan looks dry. Cook until onions are translucent and carrots are beginning to soften.
  3. Add chopped chicken, bay leaves, oregano, basil, thyme, garlic, salt, pepper and hot chicken stock to skillet. Simmer 20-30 minutes until vegetables are softened. Adjust seasoning, as necessary.
  4. Whisk cornstarch into half-and-half until smooth. Whisk into soup and simmer 5 minutes, until slightly thickened.
  5. To make Dumplings: In medium bowl, mix flour, baking powder, salt and half-and-half. Swirl soup with wooden spoon and add heaping tablespoons into center of soup at strong simmer. Continue adding until all dumpling batter is used. Cover with lid and cook on high 2-3 minutes.
  6. Serve topped with grated Parmesan and fresh cracked pepper.

Source: Circulon

Meal Ideas 21 September 2018

What’s in the Can May Surprise You

Cooking with canned foods combines convenience and nutrition

(Family Features) Simple, convenient and versatile, canned foods provide an array of options for families looking to increase nutrition during mealtimes. However, some home chefs may not be aware of the benefits canned foods bring to the table. 

Consider these common consumer misnomers cleared up by the Canned Food Alliance:

Myth: Canned foods don’t count toward dietary goals.
Fact: Canned foods provide important nutrients that deliver on the USDA’s Dietary Guidelines, as all forms of fruits, vegetables, beans, meats and seafood – whether fresh, frozen, canned or dried – are recommended to help ensure a proper balance of nutrients. In fact, according to a survey conducted by the Canned Food Alliance, 95 percent of health professionals surveyed agree that all forms of food, including canned, can help consumers meet the USDA’s MyPlate fruit and vegetable recommendations.

Myth: Canned foods aren’t as nutritious as fresh or frozen foods.
Fact: Research published in the “Journal of the Science of Food and Agriculture” shows canned foods can be as nutritious, and in some cases more nutritious, than fresh and frozen counterparts.

Myth: Canned foods are filled with preservatives.
Fact: Because canned foods have already been cooked, preservatives aren’t necessary to prevent spoilage. The canning process itself preserves the food.

Myth: Canned foods are highly processed.
Fact: Once canned fruits and vegetables are picked and packed near peak ripeness, they’re cooked quickly at high temperatures to lock in nutrients, similar to the home-canning process.

Myth: Canned foods are high in sodium.
Fact: Salt and sodium aren’t required for preservation of canned foods, and low- and no-sodium canned food options are available. Additionally, draining and rinsing canned foods can further reduce sodium by up to 41 percent.

Find more canned food facts and recipes at mealtime.org.
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Chipotle Pumpkin Black Bean Chili

Recipe courtesy of the Canned Food Alliance
Prep time: 20 minutes
Cook time: 60-70 minutes
Servings: 4-6

  • 2          tablespoons vegetable oil
  • 1          onion, chopped
  • 1          rib celery, chopped
  • 2          jalapenos, seeded and chopped
  • 3          cloves garlic, minced
  • 1          teaspoon ground cumin
  • 1          teaspoon dried oregano
  • 1/4       teaspoon ground pepper
  • 2          tablespoons tomato paste
  • 1          can (28 ounces) no-salt added canned diced tomatoes
  • 1          cup canned pureed pumpkin
  • 1          cup no-salt-added canned chicken broth
  • 1          can no-salt-added canned black beans, drained and rinsed
  • 1          can (12 1/2 ounces) no-salt-added chicken, drained
  • 1          chipotle in adobo sauce, finely chopped
  • 1          teaspoon brown sugar
  • salt, to taste
  • 2          green onions, finely chopped
  • lime wedges, for serving
  1. In Dutch oven or large saucepan over medium heat, heat oil. Add onions, celery, jalapenos, garlic, cumin, oregano and pepper. Cook, stirring, 5-8 minutes, or until vegetables soften. Add tomato paste and cook 2 minutes.
  2. Add tomatoes, pumpkin puree, chicken broth, black beans, chicken, chipotles and brown sugar. Bring to boil. Reduce heat to low. Simmer, stirring occasionally, 1 hour, or until chili thickens. Add salt, to taste.
  3. Garnish with green onions and serve with lime wedges.

Tip: Add preferred canned beans, such as white kidney beans, pinto or Romano beans, in place of or in addition to black beans.  

Nutritional information per serving: 240 calories; 6 g fat; 35 mg cholesterol; 210 mg sodium; 29 g carbohydrates; 8 g fiber; 8 g sugar; 18 g protein; 7,390 IU vitamin A; 35 mg vitamin C; 98 mg calcium; 3.2 mg iron.

Source:  Canned Food Alliance

Meal Ideas 25 June 2018

Good-for-You Meals with Grape Taste

(Family Features) When it comes to balancing heart-healthy meals with appealing flavors, it’s important to lean on nutritious ingredients that pack mouthwatering taste. For example, grapes are a delicious yet subtle way to incorporate a little something extra into your diet while adding a juicy burst of flavor.

Grapes of all colors – red, green and black – can be enjoyed as a ready-to-eat, on-the-go food anytime and anywhere. Grapes are also a healthy choice, as they’re a natural source of antioxidants and other polyphenols, and contain no fat and virtually no sodium.

Because of their versatility, heart-healthy grapes can also be used as an ingredient to add fresh appeal, vibrant color and a light touch of sweetness to almost any dish, like Roasted Cod with Fennel and Grapes or Spaghetti Squash with Pesto and Grapes. For something quick and nutritious featuring fresh fruits and vegetables, try this Vegetarian Poke Bowl with tofu, fresh grapes, avocado and crunchy, raw beets and carrots.

Grape Goodness for Healthy Aging

In addition to helping maintain heart health, grapes may also play a role in healthy aging. A review of the science linking the consumption of grapes to health highlights grapes’ potential to impact many areas of health, according to research published in “Grapes and Health: A Monograph.” The evidence that grapes support heart health is well-established, and emerging research in other areas of health suggests that grapes’ ability to promote antioxidant and anti-inflammatory activities at the cellular level may also play a protective role in eye, brain and joint health, among others.

Find more recipes to make healthy eating easy at GrapesfromCalifornia.com.

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Vegetarian Poke Bowl

Prep time: 20 minutes
Servings: 4

  • 5          cups cooked brown or white jasmine rice
  • 2          packages (6 ounces each) extra-firm tofu, cubed
  • 2          cups red California grapes, halved
  • 1          avocado, pitted, peeled and thinly sliced
  • 1          large golden beet, peeled and shredded
  • 1          large carrot, peeled and shredded
  • 2          scallions, thinly sliced
  • sprinkle of toasted sesame seeds
  • 6          ounces light Asian ginger-sesame salad dressing
  1. Divide rice between four bowls and arrange tofu, grapes, avocado, beets and carrots on top. Sprinkle with scallions and sesame seeds; serve with dressing.

Nutritional information per serving: 620 calories; 19 g protein; 101 g carbohydrates; 17 g fat (25% calories from fat); 2.5 g saturated fat (4% calories from saturated fat); 450 mg sodium; 11 g fiber.

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Roasted Cod with Fennel and Grapes

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

  • 1          pound cod loin, cut into four equal pieces
  • 2          tablespoons extra-virgin olive oil, divided
  • 1          tablespoon fresh lemon juice
  • 1/2       teaspoon orange zest
  • 1/4       teaspoon sea salt, divided
  • fresh ground pepper
  • 1          tablespoon white wine vinegar
  • 1          tablespoon orange juice
  • 1          tablespoon minced shallot
  • 1/4       teaspoon ground coriander
  • 1          teaspoon honey
  • 1          tablespoon fresh chopped oregano
  • 1          medium fennel bulb, fronds removed, chopped and reserved
  • 1          cup red California grapes, halved
  1. Heat oven to 400° F. Arrange cod pieces in baking dish.
  2. In small bowl, combine 1 tablespoon olive oil with lemon juice, orange zest, 1/8 teaspoon salt and pepper. Spoon mixture onto cod in equal amounts. Bake 10-12 minutes, or until desired doneness is reached.
  3. While cod is baking, in small bowl, combine remaining olive oil, remaining salt, pepper, vinegar, orange juice, shallot, coriander, honey and oregano; set aside. Halve and core fennel bulb then thinly slice and place in separate bowl. Add grapes and dressing; toss to combine.
  4. Serve cod topped with fennel and grape salad. Garnish each serving with 1 tablespoon chopped fennel fronds.

Nutritional information per serving: 200 calories; 19 g protein; 15 g carbohydrates; 8 g fat (36% calories from fat); 1 g saturated fat (4% calories from saturated fat); 45 mg cholesterol; 240 mg sodium; 2 g fiber.

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Spaghetti Squash with Pesto and Grapes

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 6

  • 1          large spaghetti squash
  • 1/3       cup extra-virgin olive oil, divided
  • 1/2       cup chopped walnuts, divided
  • 2          cloves garlic
  • 2          cups packed basil leaves
  • 1          cup packed arugula
  • 1          tablespoon lemon juice
  • 1          teaspoon lemon zest
  • 1/3       cup freshly grated Parmesan cheese
  • 1/4       teaspoon salt
  • freshly ground pepper, to taste
  • 1          cup cannellini beans, rinsed and drained
  • 1 1/2    cups red California grapes, halved
  1. Heat oven to 400° F. Cut squash in half lengthwise and remove seeds. Using fork, poke shallow holes in skin of squash then brush with 1 tablespoon oil and place it, cut-side down, in rimmed baking dish. Bake 30-40 minutes, or until tender.
  2. To make pesto: In food processor, process 1/4 cup walnuts, garlic, basil, arugula, lemon juice and lemon zest until well chopped. Add remaining olive oil, Parmesan, salt and pepper; process until well blended.
  3. Once squash is done baking, remove from oven. Cool squash 5-10 minutes then, using fork, scrape inside flesh of squash, removing “spaghetti,” and place it in large bowl. Add pesto and beans to cooked squash and toss gently with tongs to combine. Divide equally into six bowls and top each with 1/4 cup grapes and 2 teaspoons chopped walnuts.

Nutritional information per serving: 290 calories; 7 g protein; 24 g carbohydrates; 20 g fat (62% calories from fat); 3 g saturated fat (9% calories from saturated fat); 5 mg cholesterol; 160 mg sodium; 6 g fiber.

Source:  California Table Grape Commission

Meal Ideas 04 January 2018

Make Kitchen Time Easier

(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.

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Pork Loin Chops with Sweet Balsamic Mushrooms

Servings: 8

  • 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
  1. Sprinkle both sides of pork with pepper.
  2. 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.
  3. Reserve four pork chops in refrigerator to make Pressed Pepperoncini-Pork Sandwiches.
  4. 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.
  5. 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.

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Pressed Pepperoncini-Pork Sandwiches

Servings: 4

  • 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
  1. Hollow out top and bottom halves of bread, leaving 1/2-inch thick shell.
  2. 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.
  3. 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.

Source: CanolaInfo

Main Dishes 13 March 2017

Menudo

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Menudo

Makes: 50 servings
Choose from Juanita’s Foods Traditional Menudo or Hot & Spicy — based on your preference.

  • 3 1-gallon cans Juanita’s Foods Menudo
  • 2 1-gallon cans Juanita’s Foods Hot & Spicy Menudo
  • 10 onions, diced
  • 5 cups chopped fresh cilantro
  • 12 limes, in wedges
  • 2 cups dried oregano
  • 2 cups crushed chilies
  1. Simply heat and serve menudo according to package directions. Set out raw onions, cilantro, lime wedges, oregano, chilies or any of your personal favorites and allow your guests to garnish menudo according to their individual tastes.

Source: Jaunita's Foods

Appetizers & Sides 07 March 2016

Comfort Foods With A Twist

(Family Features) If you’re looking for a new take on home-style cooking, then George Duran has the recipe for you. Duran is a popular Food Network host and chef who likes to take favorite American dishes and give them a delightful twist. PBJ Bread Pudding, Cheeseburger Frittata and Tex-Mex Lasagna are just a few of the dishes he’s twisted.

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 “Comfort food is something that brings Americans together,” said Duran, “but I noticed that I was going to be limited with the number and originality of recipes I could introduce. (After all, how many ways can you make a PBJ sandwich?) That’s when I decided to take classic American flavors and twist them into a gourmet dish.”

Duran says that keeping these 10 must-have ingredients in the pantry makes it easy to turn a midnight snack into a work of art: curry paste, nonstick cooking spray, bacon, ground cumin, coconut milk, red wine, chipotle hot sauce, pine nuts, fresh cilantro, and vanilla ice cream.

In his new book, “Take This Dish And Twist It: Comfort Food with New & Unexpected Flavors” (Meredith Books; November 2008), Duran re-imagines familiar foods and makes them fantastic in over 100 recipes.

Break out of the ordinary by adding fun along with flavor to your favorite comfort foods. Your taste buds will be glad you did.

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Pepperoni Pizza Soup

Prep: 15 minutes
Cook: 6 minutes
Broil: 3 minutes
Yield: 4 servings

  • 2 (10.75-ounce) cans condensed tomato soup
  • 3 cups water
  • 2 cloves garlic, minced
  • 11⁄2 cups dried elbow macaroni (or other short dried pasta such as ditalini or alphabets)
  • 2 green onions, sliced
  • 2 teaspoons dried oregano, crushed
  • 1⁄3 cup diced pepperoni
  • 1 cup shredded mozzarella cheese (4 ounces)
  • 1 cup shredded cheddar cheese (4 ounces)
  • dried oregano
  1. Preheat broiler.
    In large pan put soup, water, and garlic; bring to a boil over high heat. Stir in macaroni, green onion, oregano, and pepperoni; cook for 6 to 8 minutes or until macaroni is almost done.
  2. Pour soup into 4 oven-proof bowls. Top each with 1⁄4 cup mozzarella cheese, 1⁄4 cup cheddar cheese, and some oregano. Broil for 3 to 5 minutes or until cheese is bubbly and lightly browned.
  3. Or serve soup in a small round, crusty loaf of bread. Cut top off bread and scoop out insides. Fill with soup, top with cheeses, and broil as directed above. Try different “toppings” as well, such as mushrooms, onions, and sausage.

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Granny Smith Guacamole

Prep: 10 minutes
Yield: 8 to 10 servings

  • 3 ripe avocados, halved and pitted
  • ½ cup finely chopped Vidalia onion
  • ½ cup snipped fresh cilantro
  • Juice of 1 lime
  • Bottled hot pepper sauce, to taste
  • 1 Granny Smith apple, peeled, cored, and finely chopped
  • Kosher salt or table salt, to taste
  • Assorted dippers (baked fruit crisps, apple chips, and/or tortilla chips)
  1. Scoop avocado flesh into bowl; add onion, cilantro, lime juice, and hot pepper sauce. Mash with fork until it reaches the desired consistency. Stir in apple and season with salt to taste.
  2. Serve with dippers.

Source: Meredith Corporation

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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

Pasta 10 August 2015

Big Flavor, Little Time

(Family Features) You don’t have to be a master chef to create great meals that your family will love. Simple yet flavorful and warming dishes are the perfect solution for busy cooks with hungry families to feed.

Using high-quality ingredients helps guarantee you’re serving meals you can be proud of, even when you’re short on time. For delicious dinners, look for ingredients such as Hunt’s® tomatoes and KRAFT® Parmesan cheese. Hunt’s diced, stewed and whole tomatoes are peeled using only steam and their sauce is 100 percent natural with no preservatives.

Ranging from a Latin-inspired Chorizo Bolognese to easy Italian lasagna in a skillet, these recipes combine carefully chosen ingredients, so you can serve meals rich with flavor and quality.

Look for more great recipe ideas at Hunts.com.

chicken parmesan

 Easy Chicken Parmesan

  • 1 can (15 ounces) Hunt’s Tomato Sauce
  • 1 can (14.5 ounces) Hunt’s Diced Tomatoes with Basil, Garlic and Oregano, undrained
  • 6 tablespoons KRAFT® Grated Parmesan Cheese, divided
  • 6 small boneless skinless chicken breasts (6 breasts = 1 1/2 pounds)
  • 3/4 pound spaghetti, uncooked
  • 1 1/2 cups KRAFT Shredded Mozzarella Cheese
  1. Heat oven to 375°F.
  2. Pour tomato sauce and undrained tomatoes into 13-inch-by-9-inch baking dish. Stir in 1/4 cup (4 tablespoons) Parmesan. Add chicken; turn to coat evenly both sides of each breast with sauce. Cover.
  3. Bake 30 minutes or until chicken is done (165°F). Meanwhile, cook spaghetti as directed on package, omitting salt.
  4. Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted.
  5. Drain spaghetti. Serve topped with chicken and sauce.
Preparation Time

10 minutes

Total Time

45 minutes

Serves

6

spaghetti and meat balls

Classic Spaghetti and Parmesan Meatballs

  • 1 pound ground round beef (85 percent lean)
  • 3/4 cup KRAFT® Grated Parmesan Cheese, divided
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • 1 egg, slightly beaten
  • 1 tablespoon finely chopped garlic, divided
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 3/4 cup finely chopped yellow onion
  • 1 can (14.5 ounces) Hunt’s® Diced Tomatoes, undrained
  • 2 cups Hunt’s Tomato Sauce
  • 1/4 cup chopped fresh basil
  • 1 tablespoon granulated sugar
  • 12 ounces dry spaghetti, uncooked
  1. Preheat oven to 375°F.
  2. Combine beef, 1/2 cup Parmesan cheese, parsley, egg, 1 teaspoon garlic and salt in medium bowl. Divide mixture into 12 portions; shape into meatballs and place on aluminum foil-lined shallow baking pan. Bake 15 minutes or until done (160°F).
  3. Heat oil in large skillet over medium-high heat. Add onion; cook 4 minutes or until tender, stirring occasionally. Add remaining 2 teaspoons garlic, cook 1 minute more or until fragrant. Stir in undrained tomatoes, tomato sauce, remaining 1/4 cup Parmesan cheese, basil and sugar. Bring to a boil.
  4. Add meatballs to sauce; gently stir to coat. Reduce heat and simmer 10 minutes or until sauce has thickened slightly, stirring occasionally.
  5. Meanwhile, cook spaghetti according to package directions. Drain spaghetti; top with sauce and meatballs. Top with extra KRAFT Grated Parmesan Cheese, if desired.
Preparation Time

40 minutes

Total Time

55 minutes

Serves

6

Chorizo Bolognese

Chorizo Bolognese

  • 8 ounces dry fettuccine pasta, uncooked
  • 1/2 pound ground chuck beef (80 percent lean)
  • 6 ounces fresh pork chorizo (Mexican-style)
  • 1/4 teaspoon adobo seasoning blend
  • 1/4 teaspoon ground black pepper
  • 1/2 cup chopped yellow onion
  • 1/4 cup sliced stuffed green olives
  • 1 can (15 ounces) Hunt’s® Tomato Sauce KRAFT® Grated Parmesan Cheese (optional)
  1. Cook pasta according to package directions, omitting salt.
  2. Meanwhile, heat large skillet over medium-high heat. Add beef, chorizo, adobo seasoning and pepper to skillet; cook 3 minutes or until meat begins to brown, stirring once.
  3. Add onion and olives; cook 2–3 minutes more or until meat is crumbled and no longer pink. Drain.
  4. Stir in tomato sauce; reduce heat and simmer 5–7 minutes, stirring occasionally. Serve sauce over pasta.
  5. Sprinkle with KRAFT Grated Parmesan Cheese, if desired.
Preparation Time

25 minutes

Total Time

25 minutes

Serves

6

Classic Skillet Lasagna

Classic Skillet Lasagna

  • 8 ounces dry bowtie (farfalle) pasta, uncooked
  • 1 cup part-skim ricotta cheese
  • 1/3 cup KRAFT® Grated Parmesan Cheese
  • 2 tablespoons water
  • 1/4 teaspoon ground black pepper
  • 12 ounces Italian pork sausage
  • 1/3 cup chopped yellow onion
  • 2 cans (14.5 ounces each) or 1 can (28 ounces) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, undrained
  • 1 can (6 ounces) Hunt’s Tomato Paste
  • 1 1/2 cups shredded part- skim mozzarella cheese, divided.
  1. Cook pasta according to package directions, omitting salt.
  2. Meanwhile, combine ricotta cheese, Parmesan cheese, water and pepper in small bowl; set aside.
  3. Heat large skillet over medium-high heat. Add sausage and onion; cook 3–5 minutes or until sausage is crumbled and onion is tender, stirring occasionally. Drain.
  4. Add tomatoes (undrained), tomato paste, 3/4 cup mozzarella cheese and cooked pasta to skillet; stir to combine.
  5. Dollop spoonfuls of ricotta mixture on top of pasta mixture. Sprinkle with remaining mozzarella cheese.
  6. Reduce heat to low; cover and cook 2–3 minutes or until ricotta mixture is hot and mozzarella cheese melts.
Preparation Time

30 minutes

Total Time

30 minutes

Serves

6

SOURCE: Hunts

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