recipes

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 24 November 2020

Filling Family Comfort Foods

Family Features) Just the thought of comfort foods is often enough to warm the soul, especially as cool winds blow and temperatures drop. When cooler weather calls for hearty meals to give your family a warming boost, you can turn to simple shortcuts for comforting flavor without skipping on quality.

It's hard to go wrong with a casserole on a chilly day. This Chicken and Rice Casserole with Spinach and Mushrooms is made with simple ingredients you probably already have on hand. Because it takes just 20 minutes to make, this recipe is easy to put on the table quickly and may become a new family favorite. Plus, you only use a couple of dishes to prepare, which makes for a simple cleanup after a filling meal.

Parmesan Stuffed Peppers with Rice is the perfect recipe if you are looking for a tasty dish that's a little outside the box. It's an Italian spin on a classic dish using a variety of cheeses packed into colorful bell peppers. You can preheat the oven while completing the minimal preparation then bake to a bubbling, golden perfection.

The convenience, taste, texture and quality of Success Brown Rice as one of the main ingredients in these recipes helps make mealtime a cinch. In fact, any variety can be used in this recipe, including white rice, quinoa and more. Its "Boil-in-Bag" cooking process provides a satisfying shortcut as you simply add water to a saucepan, drop the BPA-free bag into the water, boil for 10 minutes and remove with a fork for a no mess, no measure timesaver.

Visit SuccessRice.com for more comfort food recipes.

Chicken and Rice Casserole with Spinach and Mushrooms

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

  • 1 bag Success Brown Rice
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped Italian parsley
  • 1 tablespoon olive oil
  • 1/3 cup chopped onions
  • 2 garlic cloves, minced
  • 1/2 package (4 ounces) mushrooms, sliced
  • 1/4 cup white wine
  • 4 cups baby spinach leaves
  • 2 cups shredded, cooked chicken breast
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  1. Prepare rice according to package directions. In small bowl, combine ricotta, Parmesan and parsley; reserve.
  2. In large skillet over medium heat, heat oil. Add onions and garlic; saute 2 minutes. Add mushrooms and wine to skillet. Continue cooking 3 minutes, stirring occasionally. Add spinach and chicken. Stir until spinach is wilted and chicken is heated through, about 2 minutes. Stir in rice, salt and pepper.
  3. Serve casserole topped with dollops of reserved cheese mixture.

Parmesan Stuffed Peppers with Rice

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6

  • 2 bags Success Brown Rice
  • 2 cups (or 1 can, 15 ounces) tomato sauce, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup basil pesto
  • 3 large bell peppers in assorted colors, halved lengthwise
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh basil leaves, thinly sliced
  1. Preheat oven to 425 F. Prepare rice according to package directions.
  2. Add 1 1/2 cups tomato sauce to greased 13-by-9-inch baking dish. In bowl, toss rice with remaining tomato sauce, 1/4 cup Parmesan cheese and pesto.
  3. Divide rice mixture evenly among peppers. Place stuffed peppers in prepared baking dish. Sprinkle mozzarella and remaining Parmesan cheese over peppers.
  4. Cover with foil; bake 18-20 minutes, or until peppers are tender, filling is heated through and cheese is melted. Remove foil. Broil 3-5 minutes, or until cheese is golden brown. Garnish with fresh basil.

Substitutions: Use fontina or provolone for mozzarella cheese and olive tapenade for basil pesto.

Source: Success Rice

Holiday 05 November 2020

Flavorful Holiday Dishes Prepped in Minutes for Small Gatherings

(Family Features) In what’s certain to be a holiday season unlike any other, you can transform your seasonal menu in 20 minutes of prep time or less by incorporating flavorful ingredients that make ordinary dishes extraordinary, ensuring the holidays are as special and memorable as any other year.

Stress-free holiday entertaining at home begins with ingredients like Holland House Cooking Wines that add an extra boost of flavor to recipes like Tuscan White Bean Soup. Perfect for chilly evenings, this recipe combines pantry staples and enticing seasonings for an easy-to-make soup that simmers in the slow cooker. This Sherry, Ham and Cheese Brunch Bake is another delicious and convenient recipe to feed your family on early holiday mornings. This simple, tasty brunch bake can be easily prepped the night before.

While holiday gatherings may be smaller this year, spending time with family can be made even more special when sharing a homemade, holiday-inspired meal. Sherry Cherry Pork Loin Roast, made in a time-saving slow cooker, provides an easy way to bring your family together for a flavorful holiday meal.

This festive season, Holland House Cooking Wines provide an easy way to delight your family. They’re available in four flavors – Marsala, Sherry, White and Red – made using fine grapes and blended seasonings, aged to perfection, to offer bold flavor to your holiday cooking.

Visit hollandhouseflavors.com to find more holiday-worthy dishes.

Sherry Cherry Pork Loin Roast

Recipe courtesy of Cate Meade of “Cate’s Kitchen Fit”
Prep time: 20 minutes
Cook time: 5-6 hours
Servings: 8-10

  • 7          tablespoons avocado or grapeseed oil, divided
  • 2          large Vidalia onions, halved and thinly sliced
  • 4          teaspoons kosher salt, divided
  • 1          pork loin roast (4-4 1/2 pounds), trimmed and patted dry
  • 3          teaspoons freshly ground black pepper, divided

Sherry Cherry Sauce:

  • 3/4       cup Holland House Sherry Cooking Wine
  • 5-6       cloves garlic
  • 1          cup frozen Bing cherries, divided
  • 1 1/2    tablespoons dry mustard powder
  • 4          tablespoons Holland House Balsamic Vinegar
  • 2          tablespoons soy sauce
  • 1          bunch fresh parsley, large stems removed, plus additional reserved for garnish
  • 3          tablespoons cornstarch (optional)
  1. In large slow cooker on high heat, add 2 tablespoons oil, sliced onions and 1 teaspoon salt.
  2. Season roast evenly on all sides with 2 teaspoons salt and 1 tea­spoon pepper.
  3. Place large skillet over medium heat. Add 2 tablespoons oil to pan. Sear pork loin 3 minutes on each side until golden brown. Transfer roast to slow cooker on top of onions.
  4. Cover and cook on low 3 hours.
  5. To make Sherry Cherry Sauce: In blender, blend sherry cooking wine, garlic, 1/2 cup cherries, mustard powder, balsamic vinegar, soy sauce, parsley, remaining olive oil, remaining salt and remaining pepper until smooth; set aside.
  6. After pork loin cooks 3 hours, add Sherry Cherry Sauce around pork roast. Cover and cook 2-3 hours on low.
  7. To glaze, brush roast with warm sauce 3-4 times in last hour of cooking.
  8. Once pork reaches internal temperature of 145 F, remove and let rest 15-20 minutes before slicing.
  9. To finish sauce, remove 1/4 cup cooking liquid and mix with cornstarch to make a slurry. Whisk slurry and remaining cherries into sauce. Cook in slow cooker on high 15 minutes, stirring occasionally.
  10. Slice roast 1/2-inch thick, garnish with fresh parsley and serve with Sherry Cherry Sauce and braised onions.

Tuscan White Bean Soup

Recipe courtesy of Jillian Wade of “Food, Folks & Fun”
Prep time: 15 minutes
Cook time: 8 hours
Servings: 8

  • 4          cups chicken stock
  • 1          cup Holland House White Cooking Wine
  • 1          can (14 1/2 ounces) diced tomatoes
  • 1          medium yellow onion, diced small
  • 1          cup celery, diced
  • 1          cup carrots, diced
  • 6          large cloves garlic, minced
  • 3          cans (15 1/2 ounces each) cannellini beans, rinsed and drained
  • 1          can (13 3/4 ounces) artichoke hearts, rinsed and drained
  • 1          bay leaf
  • 1          teaspoon poultry seasoning
  • 1          teaspoon salt
  • 1          teaspoon ground black pepper
  • 1/4       teaspoon dried rosemary
  • 4          cups kale (about 6 ounces), cleaned, destemmed and chopped
  • 5          ounces pancetta or bacon, diced
  • 8          teaspoons Parmesan cheese, shaved (for garnish)
  1. Place chicken stock, white cooking wine, tomatoes, onion, celery, carrots, garlic, cannellini beans, artichoke hearts, bay leaf, poultry seasoning, salt, pepper and rosemary in slow cooker. Cover and cook on low 7-8 hours or high 4-5 hours.
  2. About 30 minutes before serving soup, stir in kale and cover.
  3. In 10-inch skillet over medium heat, cook pancetta until crispy, about 4 minutes. Move pancetta to paper towel-lined plate to drain.
  4. Ladle soup into bowls and sprinkle with pancetta and Parmesan cheese shavings.

Sherry, Ham and Cheese Brunch Bake

Recipe courtesy of Jillian Wade of “Food, Folks & Fun”
Prep time: 20 minutes
Cook time: 1 hour, 20 minutes
Servings: 10

  • 8          tablespoons salted butter, melted, plus additional for greasing pan, divided
  • 2          teaspoons olive oil
  • 2          large shallots, minced
  • 1/2       cup Holland House Sherry Cooking Wine
  • 1          package (20 ounces) frozen hash brown potatoes
  • 1/2       teaspoon salt
  • 1/2       teaspoon pepper
  • 2          cups (8 ounces) shredded white cheddar cheese
  • 1          cup (4 ounces) shredded Parmesan cheese
  • 8          ounces precooked ham, cut into 1/2-inch pieces
  • 8          large eggs
  • 1 1/4    cups whole milk
  • 1/2       teaspoon dry mustard powder
  • 2          tablespoons fresh chopped dill
  • 1          teaspoon fresh chopped dill, for garnish (optional)
  • 2          teaspoons freshly grated Parmesan cheese, for garnish (optional)
  1. Move oven rack to middle position and preheat to 400 F. Generously grease 9-by-13-inch baking dish with butter; set aside.
  2. In 10-inch nonstick skillet, add olive oil and preheat pan over medium heat. Add shallots and cook, stirring often, until softened and golden, about 7-8 minutes.
  3. Stir in cooking wine and cook until liquid is evaporated, about 3-5 minutes. Remove from heat.
  4. Add frozen hash browns to prepared baking dish. Pour melted butter over potatoes and add salt, pepper and caramelized shallots.
  5. Use spoon to mix well. Bake 30 minutes, or until potatoes are cooked through and some edges are beginning to brown. Remove potatoes from oven and reduce temperature to 325 F.
  6. Sprinkle cheddar cheese and 1 cup shredded Parmesan cheese evenly over potatoes followed by ham.
  7. In large measuring cup or small bowl, vigorously whisk eggs, milk, mustard powder and dill until fully combined and eggs become frothy, about 1 minute.
  8. Pour egg mixture evenly over potatoes, cheese and ham. Store covered in refrigerator if prepping night before.
  9. Bake 35-40 minutes, or until edges of casserole are golden brown and center of casserole is set.
  10. Cool 5 minutes before slicing and serving. Serve with chopped dill and grated Parmesan cheese, if desired.

Source: Holland House

Meal Ideas 24 September 2020

A Flavorful Family Meal for Fall

(Family Features) Warm, delectable dishes go hand-in-hand with cool fall evenings when the crisp air sends you to the kitchen for a filling meal. Look no further than easy recipes like meatballs that pack fulfilling flavor to feed your family when the autumn temperatures dip.

These Grass-fed Beef Meatballs with Garlic and Herbs can be the perfect solution anytime you’re craving a warm, comforting meal. They’re made with New Zealand grass-fed ground beef, which provides an unrivaled taste. Grass-fed year-round, the animals roam and graze freely over lush green hills and pastures, resulting in lean, flavorful meat that tastes just as nature intended.

Paired with a tomato-based sauce, the meatballs are baked before being topped with Parmesan cheese and parsley then served hot for a dish that warms you from the inside-out. While preparing the meatballs, be sure to wet your hands prior to shaping them as it helps prevent the meat from sticking to your hands.

Find more comforting fall recipes at beefandlambnz.com.

Grass-fed Beef Meatballs with Garlic and Herbs

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 4

Beef Meatballs:

  • Oil
  • 1          pound New Zealand grass-fed ground beef
  • 1          cup fresh white breadcrumbs
  • 3          cloves garlic, crushed
  • 1          egg, lightly beaten
  • 3          tablespoons milk
  • 1 1/2    teaspoons Worcestershire sauce
  • 1          teaspoon dried mixed herbs, such as parsley, thyme and oregano
  • salt, to taste
  • pepper, to taste

Tomato Sauce:

  • Oil
  • 1          onion, finely chopped
  • 2          cloves garlic, sliced
  • 1          can (14 ounces) chopped tomatoes, in juice
  • 1 1/2-2             cups vegetable stock
  • 1          tablespoon tomato paste
  • 1          teaspoon sugar
  • 1          bay leaf
  • salt, to taste
  • pepper, to taste

To Serve:

  • 1/3       cup freshly grated Parmesan cheese
  • 1/2       cup roughly chopped parsley leaves
  1. To make beef meatballs: Preheat oven to 425 F.
  2. Lightly oil deep baking dish or skillet. Mix beef, breadcrumbs, garlic, egg, milk, Worcestershire sauce, mixed herbs and salt and pepper, to taste, then shape into eight meatballs and place in prepared baking dish.
  3. To make tomato sauce: In heavy saucepan over low heat, heat dash of oil and add onion and garlic. Cook until onion is soft, about 10 minutes. Add tomatoes, stock, tomato paste, sugar, bay leaf and salt and pepper, to taste.
  4. Simmer 10 minutes to allow flavors to mingle and liquid to reduce. Remove from heat, cool about 5 minutes and remove bay leaf. In food processor, process until sauce is smooth.
  5. Pour sauce over meatballs and bake 25 minutes, turning meatballs after 15 minutes.
  6. Serve hot sprinkled with Parmesan cheese and chopped parsley.

Source: Beef + Lamb New Zealand

Meal Ideas 21 September 2020

Comforting Dairy Dishes that Deliver Taste and Nutrition

(Family Features) Cooler weather calls for comfort foods, and it’s hard to top soups, risottos and strata for heartwarming dishes to share with the family on chilly days.

To achieve delicious taste without ditching your healthy eating plan, consider nutritionally balanced one-pot recipes like those from “Whole in One” by Ellie Krieger, several of which call for dairy to help fuel your loved ones’ meals. Milk is commonly viewed as a versatile staple to have on-hand for cooking and a nutritious beverage for families with essential nutrients such as calcium that promote bone health in children and teens.

“I’m always trying to create recipes that make it easier for people to cook and eat well,” Krieger said. “As a food lover and dietitian, I’m always looking for that amazing balance between health and taste. Dairy really can help get you there because it provides you not only great nutrition, but also great taste, texture and satisfaction.”

Turn to dairy-fueled comfort foods with recipes from Krieger like vegetarian-friendly Broccoli Cheddar Skillet Strata, nutrient-dense Cauliflower Risotto with Shrimp and Peas or easy-to-make Mushroom Stroganoff Soup. These dishes offer balanced, health-conscious ways to enjoy flavorful meals while delivering essential nutrients found in dairy.

“Milk, cheese and yogurt all contain protein, and I think most people don’t realize that a cup of milk has 8 grams of high-quality protein, which is more than an egg,” Krieger said. “When I tell people that, it’s really news to them. Protein really is key in many ways because people are often looking to get more protein into their diets.”

Find more family meal solutions at milkmeansmore.org.

Cauliflower “Risotto” with Shrimp and Peas

Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
Servings: 4

  • 2          tablespoons olive oil
  • 1/2       cup chopped shallot
  • 3          cups cauliflower rice
  • 1/4       teaspoon salt, plus additional, to taste
  • 1/4       teaspoon freshly ground black pepper
  • 2          tablespoons, plus 1 teaspoon, all-purpose flour
  • 1 3/4    cups 1% low-fat milk
  • 3/4       cup freshly grated Parmesan cheese, divided
  • 1          pound medium shrimp (26-30 count per pound), cleaned and tails removed
  • 1 1/2    cups fresh or frozen peas
  • 2          tablespoons fresh basil leaves, cut into ribbons
  1. In large, nonstick skillet over medium heat, heat oil. Add shallot and cook until softened, 2 minutes. Stir in cauliflower rice, 1/4 teaspoon salt and pepper; cook 2 minutes.
  2. Sprinkle flour over cauliflower and stir to incorporate then add milk and cook, stirring occasionally, until it comes to gentle boil. Stir in 1/2 cup Parmesan cheese until incorporated then add shrimp and peas.
  3. Return to simmer. Continue cooking, stirring occasionally, until shrimp are pink and no longer translucent and sauce has thickened, about 5 minutes. Season with additional salt, to taste, then garnish with basil and remaining Parmesan cheese.

Broccoli Cheddar Skillet Strata

Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
Servings: 4

  • 2          tablespoons olive oil, divided
  • 3          cups whole-wheat baguette or other crusty bread, cut into 1/2-inch cubes
  • 1          small onion, diced
  • 3          cups chopped broccoli (about 1/2 head), chopped into 1/2-inch pieces
  • 6          large eggs
  • 3/4       cup low-fat or whole milk
  • 1 1/2    teaspoons Dijon mustard
  • 1/2       teaspoon salt
  • 1/2       teaspoon freshly ground black pepper
  • 1/2       cup packed, shredded extra-sharp cheddar cheese
  1. Preheat oven to 450 F. In 10-inch ovenproof skillet over medium heat, heat 1 tablespoon oil. Add bread to skillet and cook, tossing frequently, until golden brown, about 6 minutes. Transfer bread to plate and carefully wipe crumbs out of pan.
  2. Add remaining oil to skillet then add onion and cook until softened slightly, 2 minutes. Add broccoli and cook, stirring frequently, until it begins to soften, 3 minutes.
  3. In medium bowl, whisk eggs, milk, mustard, salt and pepper. Add cheese and bread; toss to combine then pour bread mixture over vegetables in skillet.
  4. Cover with foil and bake 10 minutes then uncover and continue baking until strata is set in center, 5-8 minutes. Remove from oven and let sit 5 minutes.
  5. To serve, scoop out portions with large spoon or cut into wedges.

Mushroom Stroganoff Soup

Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
Servings: 4

  • 2          tablespoons olive oil
  • 2          medium shallots (about 2/3 cup), chopped
  • 1          package (10 ounces) white button mushrooms, trimmed and sliced
  • 1          package (10 ounces) cremini mushrooms, trimmed and sliced
  • 2          garlic cloves, minced
  • 4          cups low-sodium chicken or vegetable broth
  • 1          tablespoon Worcestershire sauce
  • 1          teaspoon Dijon mustard
  • 3/4       teaspoon salt, plus additional, to taste
  • 1/4       teaspoon freshly ground black pepper
  • 1          cup whole-wheat egg noodles
  • 1          cup 1% low-fat milk
  • 2/3       cup sour cream, divided
  • 2          tablespoons all-purpose flour
  • 2          tablespoons chopped fresh parsley
  1. In soup pot over medium heat, heat oil. Add shallots and cook, stirring occasionally, until softened, 2 minutes. Add button mushrooms and cremini mushrooms, increase heat to medium-high and cook, stirring occasionally, until mushrooms release liquid and begin to brown, about 8 minutes. Stir in garlic and cook 30 seconds. Add broth, Worcestershire sauce, mustard, 3/4 teaspoon salt and pepper; bring to boil. Add egg noodles and boil gently, uncovered, until noodles are nearly tender, 5 minutes.
  2. In pitcher or medium bowl, whisk milk, 1/3 cup sour cream and flour until flour dissolves. Ladle 1/2 cup broth from pot into milk mixture and whisk well then pour milk mixture into pot. While stirring, bring to gentle boil then lower heat and simmer until thickened, 2 minutes. Season with additional salt, to taste.
  3. Serve garnished with dollop of remaining sour cream and parsley.

Source: United Dairy Industry of Michigan

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

Meal Ideas 20 May 2020

A Simply Sensational Summer Meal

(Family Features) Whipping up a fresh cooked meal is one of the true joys of summer, especially when grilled grub is paired with tantalizing sides and tempting desserts.

Spice things up with Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream coupled with a side like Roasted Potatoes then cap off a filling meal with these sweet and decadent Strawberry Cream Cheese Tartlets. If you’re looking for ways to mix meat and veggies all at once, these ideas for kebabs are a surefire way to please a variety of palates.

Find more summer meal ideas at Culinary.net.

Cook Up Kebabs

As one of the most versatile main courses that can be grilled, kebabs offer nearly endless opportunities for customization. From protein to veggies, soaked wooden skewers can be loaded with just about any favorite flavors before hitting the grates. Consider these options for kicking your kebabs up a notch:

  • Steak, cut into chunks
  • Chicken, cut into chunks
  • Bratwurst or sausage, cut into slices
  • Ground beef, shaped into balls
  • Lamb
  • Shrimp
  • Salmon, cut into chunks
  • Bacon, cut into small pieces
  • Sliced onions
  • Sliced bell peppers
  • Sliced jalapenos
  • Sliced mushrooms
  • Sliced cucumbers
  • Cherry tomatoes

Summer Sliders with a Spicy Kick

Summer calls for firing up the grill for a fresh-cooked meal, and sliders are an ideal way to enjoy a downsized version of a warm weather favorite.

These Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream are perfect for summer with their spicy kick of salsa and bright, cooling cream. Made with grass-fed beef from New Zealand, where the animals are allowed to roam and graze freely over lush green hills and pastures year-round, the mini burgers boast a lean, finely textured meat that tastes just as nature intended.

Find more tasty summer recipes at beefandlambnz.com.

Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream

Recipe courtesy of Beef + Lamb New Zealand
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 4

Patties:

  • 1 1/3    pounds lean New Zealand grass-fed ground beef
  • 1          clove garlic, crushed
  • 1          medium onion, grated or finely chopped
  • 1          egg, lightly beaten
  • 3/4       cup red kidney beans, rinsed and drained
  • 2          tablespoons tomato paste
  • 3          teaspoons dried oregano, chopped
  • 2          teaspoons mild smoked paprika
  • 2          teaspoons ground cumin
  • 1          teaspoon ground coriander
  • 1/2       cup Parmesan cheese, grated
  • salt, to taste
  • pepper, to taste
  • olive oil

Jalapeno Salsa:

  • 1          cup cucumber, thinly sliced into long ribbons
  • 3/4       cup fresh cilantro leaves, chopped
  • 1          red onion, finely sliced
  • 1/2       cup pickled jalapenos, finely chopped
  • salt, to taste
  • pepper, to taste
  • olive oil
  • lime juice

Avocado Cream:

  • 1          avocado, mashed
  • 1/2       cup sour cream
  • 1          lime, juice and zest only
  • salt, to taste
  • pepper, to taste
  • 8-12     slider buns, halved
  • 2-3       cobs sweet corn, cooked and sliced into shards
  • 8-12     small bamboo skewers
  1. To make patties: In bowl, combine beef, garlic, onion, egg, kidney beans, tomato paste, oregano, paprika, cumin, coriander, Parmesan cheese, salt, to taste, and pepper, to taste. Shape into 8-12 small patties. Cover and refrigerate 15 minutes.
  2. Heat grill or frying pan to medium heat.
  3. Brush patties with oil on both sides. Cook 2-3 minutes on each side, turning once to brown both sides evenly, until cooked through.
  4. To make Jalapeno Salsa: In bowl, combine cucumber, cilantro, onion and jalapenos; season with salt and pepper, to taste. Drizzle with olive oil and lime juice.
  5. To make Avocado Cream: In bowl, combine avocado, sour cream, lime juice and lime zest; season with salt and pepper, to taste.
  6. Spread Avocado Cream on bottom buns and place patties on top. Top patties with Jalapeno Salsa, corn and top buns. Press down gently and poke in skewers to secure sliders.

A Sweet Summer Treat

Sweet flavors and warm weather go hand-in-hand, and many summer occasions and get-togethers call for dessert. Take advantage of warm weather favorites like strawberries and raspberries with these Strawberry Cream Cheese Tartlets.

Made using the best berries nature can provide, these bite-size tartlets feature a graham cracker crust base and an indulgent cream cheese filling flavored with sliced strawberries, honey and lemon topped with Well•Pict’s sweet, juicy strawberries and raspberries, which come fresh in clamshell packaging made from 70% recycled water bottles.

Find more sweet recipes that can bring a smile to your loved ones’ faces at wellpict.com/recipe.

Strawberry Cream Cheese Tartlets

Makes: 24 tartlets (4 ounces each)

  • 1/2       cup water
  • 2          tablespoons lemon juice
  • 3          tablespoons lemon zest
  • 2          tablespoons gelatin
  • 4          cups Well•Pict Strawberries, sliced, divided
  • 1/3       cup honey
  • 2          packages (8 ounces each) cream cheese
  • 1/2       cup sour cream
  • 1          cup ice cubes
  • 2          cups graham cracker crumbs
  • 1/2       cup melted butter
  • 1          cup Well•Pict Strawberries, rinsed, for garnish
  • 1          cup Well•Pict Raspberries, rinsed, for garnish
  1. In blender, mix water, lemon juice, lemon zest and gelatin until frothy.
  2. Add 2 cups strawberries and honey; blend until smooth. Pour into bowl and chill mix 15 minutes.
  3. In blender, mix cream cheese, sour cream and ice cubes while incorporating strawberry mixture. Mix in remaining strawberries.
  4. In blender or food processor, mix graham crackers and melted butter to crumb consistency. Lightly grease two medium muffin pans and pack graham cracker mixture at bottom of each opening. Pour strawberry mixture over graham cracker mixture and chill until set. Gently pull tartlets from muffin tins and place on serving tray. Garnish with strawberries and raspberries.

Roasted and Ready to Serve

Summer meals centered around grilled fare call for a complementary pairing that completes the classic profile of warm weather food. Using a versatile vegetable like potatoes allows you to think up different methods of cooking for a new flavor each time.

While you’re focused on the main dish being grilled, these Roasted Potatoes can bake away indoors for a simple side that requires little attention.

Find more health resources at usda.gov.

Roasted Potatoes

Recipe courtesy of “A Harvest of Recipes with USDA Foods
Servings: 6

  • 1          pound potatoes, chopped into 1-inch cubes
  • 1/2       cup onion, chopped into 1-inch cubes
  • 1/2       cup green pepper, chopped into 1-inch cubes
  • 1          teaspoon garlic, finely chopped
  • 1          teaspoon vegetable oil
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 1          tablespoon parsley, finely chopped
  • 1/2       teaspoon paprika
  1. Preheat oven to 350° F.
  2. In medium bowl, mix potatoes, onions, green peppers and garlic.
  3. Add vegetable oil, salt, pepper, parsley and paprika. Mix well.
  4. Cover bowl and refrigerate 15 minutes.
  5. Spread potato mixture evenly on cookie sheet. Bake about 35 minutes.

Photos courtesy of Getty Images (Kebabs and Roasted Potatoes)

Source:  New Zealand Wagyu Beef
Well•Pict Berries

 

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

Meal Ideas 18 May 2020

Breaking Bread

(Family Features) As families spend more time at home, Americans are finding comfort in a surprising source: bread. In fact, a 20-year trend of declining grain food consumption has been reversed.

A national study by the Grain Food Foundation suggests that the turnaround is more than a one-time sales blip due to pantry loading. In reality, consumers count bread among their top comfort foods. The study revealed one-third of Americans named pasta and bread as foods that are comforting during a stressful time.

In addition to the comforting flavor, this trend provides valuable nutritional benefits. As a part of many healthy eating plans, bread and pasta are nutritionist approved and provide nutrients needed for healthy aging such as B vitamins, magnesium, selenium, iron, folate and fiber.

“For years, we’ve been telling consumers that grain foods are the foods we love that love us back,” said Christine Cochran, executive director of the Grain Foods Foundation. “The stress has given us permission to enjoy bread and pasta again, but unlike most comfort foods, consumers recognize that grains have nutritional value.”

The highest-ranking comfort foods were ice cream; baked goods like cakes, cookies and pastries; salty snacks; candy; and fast food. However, when asked to identify comfort foods with nutritional advantages, consumers identified bread and pasta as the top two.

Beyond identifying comfort foods and their nutritional value, consumers also expressed worry that bread is in short supply right now.

“We can all rest assured that there is enough supply of grain food products in this country,” Cochran said. “Shoppers may be experiencing some sporadic unavailability of certain high-demand items. However, manufacturers are working closely with retailers to make sure that out-of-stocks are short lived. Consumers will be able to buy their favorite grain-food products and eat them, too.”

To learn more about the role of grain foods in a healthful diet, visit GrainFoodsFoundation.org.

Avocado Veggie Sandwich

Recipe courtesy of the Grain Foods Foundation
Prep time: 10 minutes
Servings: 2

  • 1/2       ripe avocado, peeled
  • 1          tablespoon fresh lemon juice
  • 1/8       teaspoon salt
  • 4          slices bread
  • 4          slices tomato
  • 8          slices cucumber
  • 12        slices sweet bell pepper
  • 2          tablespoons red wine vinegar
  • 2          lettuce leaves
  1. In small bowl, combine avocado, lemon juice and salt. Spread mixture evenly over two bread slices.
  2. Place tomatoes, cucumber and peppers on covered surface. Drizzle with vinegar.
  3. Layer lettuce, tomato, cucumbers and peppers evenly between slices of bread, creating two sandwiches.

Panzanella Bagel Salad

Recipe courtesy of Sylvia Melendez-Klinger, MS, RD, on behalf of the Grain Foods Foundation
Prep time: 5 minutes
Servings: 6

  • 2          medium Roma tomatoes, seeded and diced
  • 1 1/4    cups canned diced tomatoes, undrained
  • 1/4       cup green bell pepper, diced
  • 1/4       cup cucumber, peeled, seeded and diced
  • 2          tablespoons red onion, diced
  • 2          tablespoons Parmesan cheese, grated, plus additional (optional)
  • 1          tablespoon balsamic vinegar
  • 2          tablespoons fresh basil, chopped
  • 2          bagels (4 ounces each) cut into 2-inch pieces, toasted
  • assorted greens (optional)

In medium bowl, mix tomatoes, canned tomatoes with juice, green pepper, cucumber, onion, cheese, vinegar and basil.

Add toasted bagel pieces; toss gently. Marinate, covered, in refrigerator 1 hour. Serve within 1 hour after marinating. Sprinkle with additional cheese and serve on bed of assorted greens, if desired.

Rotini with Sausage and Mushrooms

Recipe courtesy of Sylvia Melendez-Klinger, MS, RD, on behalf of the Grain Foods Foundation
Prep time: 18 minutes
Servings: 8

  • 1          box (13 1/4 ounces) whole-grain rotini
  • 1          tablespoon olive or vegetable oil
  • 1          pound chicken sausage, sliced
  • 1          cup leeks, thinly sliced
  • 1          cup green onions, thinly sliced
  • 2          cups mushrooms, sliced
  • 1          cup chicken stock
  • 1/4       cup parsley chopped
  • 6          leaves from tarragon sprigs, chopped
  • 1          cup Romano cheese grated
  • Parmesan-Romano cheese (optional)
  1. Prepare rotini according to package directions. Drain and transfer to large bowl.
  2. In large skillet, heat oil over medium heat. Cook sausage 2-3 minutes, or until well browned. Add leeks, onions and mushrooms; cook until tender. Add chicken stock and simmer 3-5 minutes, or until hot. Fold sausage mixture into warm pasta. Add parsley, tarragon and Romano cheese; toss again. Top with Parmesan-Romano cheese, if desired.

Cheesy Black Bean Toast with Pico de Gallo

Recipe courtesy of Sylvia Melendez-Klinger, MS, RD, on behalf of the Grain Foods Foundation
Prep time: 15 minutes
Servings: 4

  • 6          Roma tomatoes, diced
  • 1⁄2       medium onion, finely chopped
  • 1          clove garlic, finely minced
  • 2          serrano or jalapeno peppers, finely chopped
  • 3          tablespoons fresh cilantro, chopped
  • 1          lime, juice only
  • 1⁄8       teaspoon oregano, finely crushed
  • 1⁄8       teaspoon salt (optional)
  • 1⁄8       teaspoon pepper
  • 1⁄2       Hass avocado, diced
  • 4          bolillos (6 inches) or large Kaiser rolls, sliced in half lengthwise
  • 1          can (16 ounces) seasoned low-fat refried black beans
  • 2          cups shredded Chihuahua or mozzarella cheese
  1. Heat oven to 350 F.
  2. In medium mixing bowl, combine tomatoes; onion; garlic; peppers; cilantro; lime juice; oregano; salt, if desired; pepper; and avocado; set aside.
  3. On medium platter, split rolls. With medium spatula, spread refried beans onto each bread half; sprinkle cheese among bread.
  4. Bake 5-8 minutes, or until cheese is melted and hot.

Source:  Grain Foods Foundation

Meal Ideas 29 April 2020

Ways to Make Hearty Meals at Home with Pantry Staples

(Family Features) Stocking up on pantry essentials is a productive practice, especially as people across the country spend more time at home. However, having all those ingredients on-hand doesn't do as much good if you aren't sure how to use them or feel as if you're constantly whipping up the same dishes.

For example, canned protein is a popular pantry item as it cuts down on prep time and holds a long shelf life while adding important nutrients to family meals. Canned seafood, in particular, is a versatile choice that can be used in a variety of easy recipes or simply eaten on its own.

An option like Chicken of the Sea Chunk Light Tuna in Water, which is 99% fat free and a good source of protein and heart-healthy omega-3s, makes for an easy and versatile addition to dishes like pasta. A 5-ounce can contains 24 grams of high-quality protein, making it a nourishing source of energy while helping to easily satisfy hunger.

Try adding some modern flair to the table with this Mediterranean Tuna Pasta, perfect for a family of four and ready in just 20 minutes. Virtually any canned seafood can be used from salmon to tuna in place of more traditional proteins used in this pasta and many other dishes.

If your family prefers to stick to tradition, Mom's Favorite Tuna Noodle Casserole provides a warm, hearty meal with a hint of nostalgia while gathering loved ones around the dinner table.

Ingredients in these recipes can be easily substituted for similar options you may already have on hand, such as another dried pasta in place of penne or carrots in lieu of peas.

Find more filling family recipes at chickenofthesea.com.

Mediterranean Tuna Pasta

Total time: 20 minutes
Servings: 4

  • 1          package (16 ounces) penne pasta
  • 1          can (15 ounces) chickpeas, drained
  • 1          can (14 1/2 ounces) diced tomatoes with basil, garlic and oregano
  • 1          medium zucchini, sliced 1/4-inch thick
  • 2          tablespoons sliced ripe olives
  • 1          can (5 ounces) Chicken of the Sea Chunk Light Tuna in Water, drained
  • 1/2       cup Parmesan cheese
  1. Cook pasta according to package directions.
  2. In large skillet, bring chickpeas, tomatoes, zucchini, olives and tuna to boil; stir constantly.
  3. Reduce heat and simmer, uncovered, 5 minutes.
  4. Spoon mixture over cooked pasta. Top with Parmesan cheese.

Substitution: Use any canned seafood such as salmon in place of canned tuna.

Mom's Favorite Tuna Noodle Casserole

Total time: 40 minutes
Servings: 6-7

  • 2          cans (10 3/4 ounces each) cream of mushroom soup
  • 1          cup milk
  • 2          cups frozen peas
  • 2          cans (12 ounces each) Chicken of the Sea Chunk Light Tuna in Water, drained
  • 4          cups medium egg noodles, cooked
  • 4          tablespoons dry breadcrumbs
  • 2          tablespoons butter, melted
  1. Heat oven to 400° F.
  2. In bowl, stir soup and milk until smooth.
  3. In 3-quart casserole dish, combine peas, tuna and noodles with soup mixture.
  4. Bake 30 minutes, or until warm and bubbling; remove from oven and stir.
  5. In bowl, mix breadcrumbs with melted butter; sprinkle over tuna mixture.
  6. Bake 5 minutes, or until golden brown.

Substitution: Use any frozen vegetable in place of frozen peas.

 

Photo courtesy of Getty Images (Mediterranean Tuna Pasta)

Source:  Chicken of the Sea

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