recipes

Meal Ideas 12 April 2021

Go Gluten-Free with Family Favorites

(Family Features) Time available to cook, your family's preferred dishes, ingredients you have in the pantry - there are plenty of considerations that may limit your options for an at-home menu. Add in a gluten allergy, or simply a desire to avoid it, and it may feel impossible to appease everyone.

However, all it takes is simple ingredient swaps to turn a family favorite into a gluten-free recipe. From pizza at dinnertime to a chocolatey dessert, these dishes offer easy, flavorful ways to make your menu gluten-free.

A Healthier Homemade Pizza
Creating a gluten-free dinner can be as easy as tweaking some of your loved ones' favorite meals. Even pizza can offer a gluten-free solution when you rethink the ingredients included.

Satisfy your family's needs with an option like Toufayan Gluten-Free Wraps in place of traditional crust in this Gluten-Free Barbecue Skillet Pizza. Made from wholesome, all-natural ingredients with no cholesterol or trans fats, these easily foldable wraps are available in four flavors, making them perfect for homemade pizza.

Visit Toufayan.com to find more mealtime solutions.

Gluten-Free Barbecue Skillet Pizza

Servings: 6

  • 1 tablespoon olive oil, divided
  • 1 Toufayan Gluten-Free Original Wrap
  • 3 tablespoons gluten-free barbecue sauce
  • 4 cooked sausage links, crumbled
  • 2 cups diced Mozzarella cheese
  • 2 tablespoons chopped green onion
  • fresh Parmesan cheese, for garnish (optional)
  • fresh fennel fronds, for garnish (optional)
  • crushed red pepper, for garnish (optional)
  • salt, to taste
  • pepper, to taste
  1. Heat oven to broil.
  2. Heat cast-iron skillet over medium heat. Add 1-2 teaspoons olive oil; spread to cover bottom of skillet.
  3. Place wrap in skillet, brush with barbecue sauce and add sausage, Mozzarella and green onion.
  4. Fry 2-3 minutes, or until bottom of wrap is golden and crispy.
  5. Place skillet under broiler until cheese is melted and bubbly, about 2 minutes.
  6. Remove from broiler, place on cutting board and sprinkle with Parmesan, fennel fronds and crushed red pepper, if desired.
  7. Season with salt and pepper, to taste; drizzle with remaining olive oil, cut and serve.

Dish Up a Dynamic Dessert

Going gluten-free isn't just for meals from breakfast to dinner - you can cut gluten from delicious desserts, too.

This Cookie Brownie Supreme calls for layers of cookie dough, cookies and brownies for a taste bud tempting way to round out a meal with those you love. One of the key ingredients is Goodie Girl Chocolate Creme Sandwich Cookies, made with real cocoa and a sweet cream filling between two chocolate wafers. They're made without artificial flavors, colors or preservatives for a gluten-free, vegan and peanut-free treat.

Find more varieties and dessert ideas at goodiegirl.com.

Cookie Brownie Supreme

Recipe courtesy of glutenfreewith3.com

Cookie Dough Layer:

  • 1 stick softened butter
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 1/4 teaspoons vanilla extract
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups gluten-free flour
  • 1 cup semi-sweet chocolate chip

Cookie Layer:

  • 25 Goodie Girl Chocolate Creme Sandwich Cookies

Brownie Layer:

  • 1 stick butter
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup cocoa powder
  • 3 eggs
  • 3/4 cup gluten-free flour
  • 1 teaspoon baking powder
  • 6 Goodie Girl Chocolate Creme Sandwich Cookies, crushed
  • 1/4 cup semi-sweet chocolate chips
  • vanilla ice cream (optional)
  • chocolate syrup (optional)
  1. Preheat oven to 350 F. Prepare 9-by-9-inch cake pan with parchment paper.
  2. To make cookie dough layer: In large bowl, combine softened butter, brown sugar, sugar and vanilla. Mix with handheld mixer until combined and creamy. Add egg and beat until combined.
  3. In small bowl, combine baking soda, salt and flour. Beat flour mixture gradually into sugar mixture. Once completely combined, fold in chocolate chips. Add cookie dough layer to bottom of prepared pan and spread evenly.
  4. To make cookie layer: Layer cookies on top of cookie dough layer.
  5. To make brownie layer: In saucepan, melt butter, sugar and salt until completely combined. Remove from heat and transfer to large bowl. Add vanilla, cocoa and eggs; mix. Slowly add flour and baking powder. Mix until completely combined.
  6. Pour brownie mixture over cookie layer. Spread evenly.
  7. Top with crushed cookies and chocolate chips.
  8. Bake 50 minutes. Let cool completely before removing from pan. Slice and top with vanilla ice cream and chocolate syrup, if desired.

Source: Toufayan

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.
Meal Ideas 16 March 2021

Celebrate All-Star Moms with a Simple, Delicious Meal

(Family Features) From big things like juggling a career and family priorities to little things like writing lunchtime love notes, there are so many ways moms lift up their families and the people they love every day. In today’s world, where multi-tasking has taken on a whole new meaning, it’s clear moms deserve to be celebrated.

One of the easiest ways to do something special for the all-star mom in your life is to make her a homemade meal and enjoy some quality time together around the dinner table. For those in need of inspiration, consider a delicious option like this Tuscan Chicken Pierogy Skillet for an easy, elevated, sure-to-impress dish that comes together in 45 minutes.

The key ingredient: Mrs. T’s Pierogies, which are pasta pockets stuffed with creamy mashed potatoes, cheesy goodness and other big, bold flavors. Found in the frozen food aisle and available in 13 flavors, in full and mini size varieties, they can be boiled, baked, sauteed, fried or grilled. They are easy to prepare, which means less time in the kitchen and more time together.

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

Tuscan Chicken Pierogy Skillet

Prep time: 10 minutes
Total time: 45 minutes
Servings: 4

  • 1          box Mrs. T’s Pierogies 4 Cheese Medley
  • 3          tablespoons olive oil, divided
  • 2          boneless, skinless chicken breasts, pounded to even thickness
  • kosher salt, to taste
  • ground black pepper, to taste
  • 4          cloves garlic, minced
  • 1          bag (5 ounces) fresh baby spinach
  • 2          cups diced tomatoes
  • 1          teaspoon dried Italian seasoning
  • 1/4       cup chicken broth
  • 1/2       cup heavy cream
  • 3/4       cup freshly grated Parmesan cheese, plus additional, for garnish
  • 1          tablespoon cold water
  • 1/2       tablespoon cornstarch
  • fresh basil, for garnish
  • crushed red pepper flakes, for garnish
  1. Boil pierogies according to package directions. Drain then toss pierogies with 1 tablespoon olive oil to keep from sticking.
  2. In 12-inch skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper, to taste, and cook 8-10 minutes per side, until golden brown and cooked through. Transfer to plate, cover and allow to rest 5-8 minutes. Slice thin.
  3. While chicken rests, lower heat to medium-low and add remaining oil to same skillet. Add garlic, spinach and tomatoes; saute 1-2 minutes until garlic is fragrant. Season with Italian seasoning and salt and pepper, to taste.
  4. Stir in chicken broth, heavy cream and 3/4 cup Parmesan. In small bowl, whisk cold water and cornstarch then stir into pan. Simmer 4-5 minutes until thickened and creamy.
  5. Return chicken and pierogies to skillet and toss to combine. If desired, top with additional seasonings, to taste. Garnish with fresh basil, Parmesan and red pepper flakes, if desired.

Source: Mrs. T’s Pierogies

Healthy 25 January 2021

Protect Your Health with a Heart-Smart Eating Plan

(Family Features) As people have spent more time at home, many have rediscovered the simple joy of home-cooking and stumbled upon a secret weapon for health at the same time. By making smart, intentional decisions from breakfast to dinner and every meal (and drink) in-between, they are supporting strong bodies.

A heart-smart eating plan is especially important for more than 30 million people in the U.S. living with type 2 diabetes who are at double the risk for heart disease and stroke compared to those without diabetes, according to the American Heart Association and American Diabetes Association’s Know Diabetes by Heart initiative. When managing diabetes and heart health, building a consistent eating plan with the right balance can be a powerful tool.

Healthy eating provides benefits for the whole family whether members are managing existing health conditions or not. This recipe for Baked Parmesan Chicken is packed with 30 grams of protein in each serving yet delivers only 280 calories. For a tasty way to increase vegetable intake, try pairing the no-sugar chicken dish with Green Beans with Mushrooms and Onions.

A key to feeling your best begins with the first meal of the day. Start the morning on a nutritious note with this Ham and Broccoli Frittata – a low-sugar, low-fat, low-calorie alternative to traditional fat- and sugar-laden breakfast foods. With this recipe, you’re setting yourself up for a healthy day and getting the energy you need to live it to the fullest.

Find more recipes and learn more about managing the connection between diabetes and heart health at KnowDiabetesbyHeart.org/Recipes.

Baked Parmesan Chicken

Recipe courtesy of Know Diabetes by Heart
Prep time: 15 minutes
Cook time: 18 minutes
Servings: 4 (3 ounces chicken per serving)

  • Cooking spray
  • 1          large egg
  • 1          tablespoon water
  • 2          teaspoons olive oil
  • 1/3       cup finely crushed, low-sodium, whole-grain crispbread
  • 1/3       cup shredded or grated Parmesan cheese
  • 2          tablespoons minced fresh parsley
  • 1/2       teaspoon ground oregano
  • 1/4       teaspoon pepper
  • 4          boneless, skinless chicken breasts (about 4 ounces each), all visible fat discarded, flattened to 1/4-inch thickness
  1. Preheat the oven to 400 F. Lightly spray a 13-by-9-by-2-inch baking dish with cooking spray.
  2. In a shallow dish, whisk the egg, water and oil. In a separate shallow dish or pie pan, stir together the crispbread, Parmesan cheese, parsley, oregano and pepper. Dip the chicken in the egg mixture then in crumb mixture, turning to coat at each step and gently shaking off any excess. Using fingertips, gently press the coating mixture so it adheres to the chicken. Arrange the chicken in a single layer in the baking dish. Lightly spray the chicken with cooking spray.
  3. Bake for 15-18 minutes, or until chicken is no longer pink in the center and the top coating is golden brown.

Nutritional information per serving: 280 calories; 80 calories from fat; 9 g total fat; 2.5 g saturated fat; 0 g trans fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 125 mg cholesterol; 340 mg sodium; 530 mg potassium; 18 g total carbohydrate; 4 g dietary fiber; 0 g sugar; 0 g added sugar; 30 g protein; 370 mg phosphorus. Choices/Exchanges: 1 starch, 4 lean protein.

Ham and Broccoli Frittata

Recipe courtesy of Know Diabetes by Heart
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 4 (1/4 frittata per serving)

  • Cooking spray
  • 2          cups frozen fat-free potatoes O’Brien, thawed
  • 6          ounces small broccoli florets, rinsed in cold water, drained but not dried
  • 8          large egg whites
  • 1          large egg
  • 4          ounces lower-sodium, low-fat ham (uncured, nitrate/nitrite-free), cut into 1/4-inch cubes
  • 1/4       cup fat-free milk
  • 1/4       teaspoon pepper
  1. Preheat the oven to 400 F.
  2. Lightly spray a medium ovenproof skillet with cooking spray. Heat over medium heat. Remove from the heat. Put the potatoes in the skillet. Lightly spray with cooking spray. Cook for 4-5 minutes, or until potatoes are golden brown, stirring occasionally.
  3. In a microwaveable bowl, microwave the broccoli, covered, on high for 3-4 minutes, or until tender-crisp. Drain in a colander. Stir the broccoli into the potatoes.
  4. In a medium bowl, whisk the egg whites and egg. Whisk in the ham, milk and pepper. Pour the mixture over the potatoes and broccoli; stir well.
  5. Bake for 15-18 minutes, or until the eggs are set.

Nutritional information per serving: 180 calories; 30 calories from fat; 3 g total fat; 1 g saturated fat; 0 g trans fat; 0.5 g polyunsaturated fat; 1.5 g monounsaturated fat; 60 mg cholesterol; 460 mg sodium; 570 mg potassium; 17 g total carbohydrate; 2 g dietary fiber; 4 g sugar; 1 g added sugar; 18 g protein; 210 mg phosphorus. Choices/Exchanges: 1 carbohydrate, 2 lean protein.

Green Beans with Mushrooms and Onions

Recipe courtesy of Know Diabetes by Heart
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4 (1/2 cup per serving)

  • Water
  • 8          ounces green beans, trimmed
  • 2          teaspoons olive oil
  • 4          ounces sliced mushrooms, stems discarded
  • 1/2       cup thinly sliced onion
  • 1          medium garlic clove, minced
  • 1/8       teaspoon salt
  • 2          teaspoons fresh lemon juice
  • 1          pinch pepper
  1. Fill a medium saucepan 3/4 full of water. Bring to a boil, covered, over high heat. Cook the green beans, uncovered, 5 minutes, or until tender-crisp. Drain well in a colander.
  2. In a medium nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the mushrooms, onion, garlic and salt 5 minutes, or until the mushrooms are soft and lightly browned, stirring frequently. Stir in the lemon juice, pepper and cooked green beans.

Nutritional information per serving: 60 calories; 25 calories from fat; 2.5 g total fat; 0.5 g saturated fat; 0 g trans fat; 0.5 g polyunsaturated fat; 1.5 g monounsaturated fat; 0 mg cholesterol; 60 mg sodium; 300 mg potassium; 9 g total carbohydrate; 2 g dietary fiber; 4 g sugar; 0 g added sugar; 2 g protein; 70 mg phosphorus. Choices/Exchanges: 2 vegetable, 1/2 fat.

Source: American Heart Association and American Diabetes Association

Meal Ideas 19 January 2021

Easy Ways to Eat More Plants This Year

(Family Features) Plant-forward eating should be easy and delicious – and it can be. Rather than follow strict rules, simply add plant foods like fruits, vegetables, nuts, beans and grains to more meals throughout the day.

Walnuts, for example, are a kitchen multi-tasker with uses well beyond baked goods. In fact, walnuts can be used as a simple, whole-food meat alternative. One ounce of walnuts contains important nutrients including 4 grams of protein, 2 grams of fiber, 2.5 grams of monounsaturated fat, 13 grams of polyunsaturated fat and 2.5 grams of essential omega-3 alpha-linolenic acid.

Try walnuts as an alternative to meat in recipes like Walnut Meatless Meatballs or Pizza with Plant-Based Walnut Crumble, and find more plant-forward recipes at walnuts.org/plantrecipes.

Walnut Meatless Meatballs

Total time: 42 minutes
Servings: 4

  • 1          tablespoon olive oil
  • 1/4       cup minced onion
  • 1          teaspoon minced garlic
  • 1          tablespoon tomato paste
  • 1/2       cup California Walnuts, chopped
  • 1/4       cup cooked brown rice
  • 1/4       cup chopped roasted red peppers
  • 1/4       cup panko breadcrumbs
  • 1/4       cup Parmesan cheese
  • 1          tablespoon Italian seasoning
  • 2          tablespoons chopped Italian parsley
  • 1          egg, beaten
  1. Preheat oven to 375 F and line baking sheet with parchment paper.
  2. In small skillet over medium heat, heat oil. Add onion and garlic; saute 1 minute. Add tomato paste and cook 1 minute. Transfer to food processor with walnuts, rice, roasted red peppers, breadcrumbs, Parmesan, Italian seasoning, parsley and egg. Pulse until combined but not mushy.
  3. Form into eight equal balls and place on prepared baking sheet. Cook 12 minutes, or until firm to touch. Serve with sauce of choice.

Pizza with Plant-Based Walnut Crumble

Total time: 38 minutes
Servings: 4

Walnut Sausage Crumble:

  • 1          cup California Walnuts
  • 1/2       cup cannellini beans, rinsed and drained
  • 1          tablespoon coconut aminos
  • 1          tablespoon olive oil
  • 2          teaspoons fennel seeds
  • 2          teaspoons Italian seasoning
  • 1          teaspoon onion powder
  • 1          teaspoon garlic powder
  • 1          teaspoon smoked paprika
  • 1/4       teaspoon celery salt

Walnut Sausage Pizza:

  • 1          pound pizza dough
  • 6          tablespoons pizza sauce
  • 2/3       cup mozzarella cheese, divided
  • Walnut Sausage Crumble, divided
  • 6          tablespoons pesto
  • 1/4       cup sliced small tomatoes
  • fresh basil leaves
  • shaved Parmesan cheese
  1. To make Walnut Sausage Crumble: In food processor, pulse walnuts, cannellini beans, coconut aminos, olive oil, fennel seeds, seasoning, onion powder, garlic powder, paprika and salt to sausage like consistency.
  2. To make Walnut Sausage Pizza: Preheat oven to 500 F and line two large baking sheets with parchment paper. Divide dough into four pieces and roll out into thin ovals; place on baking sheets.
  3. Spread two dough pieces with equal amounts pizza sauce, 1/3 cup mozzarella cheese and half of Walnut Sausage Crumble.
  4. Spread remaining dough pieces with pesto, remaining cheese, remaining Walnut Sausage Crumble and tomatoes.
  5. Bake 8 minutes, or until pizza edges are golden brown. Garnish with basil leaves and shaved Parmesan.

Source: California Walnuts

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

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