recipes

Snacks 16 December 2021

Pop Up Some Winter Fun

(Family Features) The winter months provide many occasions to celebrate, and no celebration is complete without tasty treats. A perfect partner for a broad variety of flavors, popcorn is a versatile pantry staple that can be served plain or as a better-for-you addition to seasonal snacks.

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 satisfy cravings for something savory, sweet and just about every flavor in-between. Plus, whole-grain popcorn has energy-producing carbohydrates and fiber, which can help keep you satisfied longer.

As a way to honor one of America’s oldest and most beloved snack foods, National Popcorn Day on Jan. 19 is a perfect opportunity to pop up a bowl to enjoy with loved ones or create whole-grain culinary masterpieces like fragrant and flavorful Jamaican Jerk Popcorn, which features hot pepper, spices and jerk butter to help you warm up from the inside out. Or consider another tasty snack option like Furikake Popcorn, a lighter recipe exploding with the flavors of sesame, nori and a Japanese spice blend.

You can combine favorite flavors for movie night with Cheesy Pepperoni Pizza Popcorn, which is perfect for settling in on a snowy winter’s eve, and an option like Rocky Road Popcorn Clusters, featuring chocolate, marshmallows and nuts, are perfect for sharing with loved ones after an evening meal.

Find more fun, fluffy and flavorful recipes to celebrate everything winter has to offer at Popcorn.org.

Furikake Popcorn

Yield: 2-3 servings

Furikake Seasoning:

  • 1 nori sheet, broken into pieces
  • 1 tablespoon toasted sesame seeds, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 6 cups popped popcorn
  • 2 tablespoons butter, melted
  1. To make furikake seasoning: In spice grinder or using mortar and pestle, grind nori with 1/2 tablespoon sesame seeds until finely ground. Transfer to small bowl; stir in remaining sesame seeds, salt and sugar.
  2. In large bowl, toss popcorn with butter and furikake seasoning until evenly coated.
  3. Tips: Use store-bought furikake seasoning and season to taste.
  4. To toast sesame seeds: In small dry skillet over medium heat, cook sesame seeds 2-3 minutes, or until lightly golden and fragrant. Let cool completely before using.

Jamaican Jerk Popcorn

Yield: 4-6 servings

  • 1/4 cup butter
  • 1 tablespoon minced, seeded scotch bonnet chili pepper
  • 1 teaspoon grated lime zest
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon onion powder
  • 1/4 teaspoon salt
  • 8 cups popped popcorn
  1. In small saucepan, combine butter, chili pepper, lime zest, chili powder, thyme, allspice, pepper, ginger, garlic powder, cinnamon, cloves, nutmeg, onion powder and salt. Cook over low heat 3-5 minutes, or until butter melts and mixture is fragrant.
  2. In large bowl, toss popcorn with spice mixture until evenly coated.

Tip: Omit scotch bonnet pepper and substitute 1/4 teaspoon cayenne pepper, if preferred.

Cheesy Pepperoni Pizza Popcorn

Yield: 6-8 servings (1 cup each)

  • 1/4 cup nonfat Parmesan cheese
  • 2 teaspoons garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried marjoram leaves
  • 1/4 teaspoon dried basil leaves
  • 1/8 teaspoon dried sage
  • black pepper, to taste
  • 12 cups air-popped popcorn
  • 3/4 cup turkey pepperoni, cut into bite-size bits
  • olive oil cooking spray
  1. In small bowl, combine Parmesan cheese, garlic powder, oregano, marjoram, basil, sage and pepper; mix well.
  2. In large bowl, combine popcorn and turkey pepperoni; spray lightly with olive oil cooking spray.
  3. Sprinkle popcorn and pepperoni with cheese mixture; toss to coat evenly.

Rocky Road Popcorn Clusters

Yield: 3 dozen

  • 1 bag (6 ounces) semi-sweet chocolate chips
  • 1 teaspoon vegetable oil
  • 4 cups popped popcorn
  • 1 1/2 cups miniature marshmallows
  • 3/4 cup chopped walnuts
  1. In small microwave-safe bowl, heat chocolate chips in microwave on high 1 minute, until melted. Stir in vegetable oil.
  2. In large bowl, add popcorn, marshmallows and walnuts. Pour melted chocolate over mixture, tossing to coat.
  3. Drop mixture by tablespoonful onto wax paper-lined jellyroll pan.
  4. Refrigerate until firm, about 2 hours, or overnight.

Source: Popcorn Board

Meal Ideas 09 December 2021

Warm Up Winter with Comforting Classics

(Family Features) Whipping up family favorites all winter long is a perfect activity to keep loved ones warm in the kitchen while avoiding the bitter chill outdoors. Delicious, heartwarming snacks offer a simple and savory way to bring everyone in from the cold while enjoying comforting flavors together.

Lean on beloved ingredients like go-to RAGÚ sauces when it’s time to come together for quick bites. The possibilities are nearly endless with delicious recipes using classics like the RAGÚ Old World Style Traditional or RAGÚ Simply Traditional options.

Hearty flavors can take away the chill of winter in recipes like Snowman Pizza Bombs, Polenta Bites and Baked Tomato Goat Cheese Dip. Easy to make and fun to create together, these simple snacks are perfect for a cold afternoon spent together in the kitchen or watching a family-movie marathon.

Originally started by an Italian mother more than 80 years ago, RAGÚ sauce, known for its distinctive yellow cap, is the perfect have-on-hand pantry staple to help you create easy and delicious home cooking. As an invaluable resource and family favorite since 1937, RAGÚ sauces easily allow anyone, regardless of gender or culinary skillset, to “cook like a mother” and serve up delicious, homemade favorites. The brand’s rich heritage and array of sauce choices ensures that your next cold-weather day spent inside will be elevated with family-favorite snacks and easy and taste-tempting meals made with RAGÚ.

Find more recipes perfect for warming up this winter at Ragu.com.

Baked Tomato Goat Cheese Dip

Recipe courtesy of Marzia Aziz of "Little Spice Jar"
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4-6

  • Nonstick cooking spray
  • 2 cups RAGÚ Simply Traditional Sauce
  • 3 cloves garlic, divided
  • 1/ 4 cup fresh basil, chopped, divided
  • 1/8-1/4 teaspoon red pepper flakes
  • 1 log (10-10 1/2 ounces) goat cheese, softened at room temperature
  • 2 teaspoons olive oil, plus additional for brushing, divided
  • 1/4 teaspoon fresh thyme
  • kosher salt, divided
  • pepper
  • 1 large baguette, sliced on bias
  • blistered tomatoes, for serving (optional)
  1. Position one rack in upper third of oven and one in lower third. Preheat oven to 375 F. Spray small, round baking dish with nonstick cooking spray; set aside.
  2. Add sauce to small bowl. Grate in two garlic cloves then add 1/8 cup basil and red pepper flakes. Stir to combine then pour sauce into baking dish.
  3. Smash goat cheese log into ball. Place ball between two sheets plastic wrap. Using hands, flatten cheese into thick, round disc about 1 inch smaller in diameter than baking dish. Remove goat cheese from plastic wrap and place in center of sauce. Drizzle cheese with 2 teaspoons olive oil. Sprinkle with fresh thyme, kosher salt and pepper. Bake on lower rack, uncovered, 20-25 minutes, or until sauce is bubbly and cheese is warmed through.
  4. Place baguette slices on baking sheet. Drizzle or brush with olive oil and sprinkle with kosher salt. Bake crostini on upper rack 10-12 minutes, flipping halfway through. When bread is done, remove from oven, cut last garlic clove in half and rub cut side on bread.
  5. Top dip with remaining basil and blistered tomatoes, if desired, and serve with crostini.

Note: To make blistered tomatoes: Heat skillet over medium-high heat until almost smoking. Add 1 pint cherry tomatoes to dry skillet and let sit 1 minute. Lower heat to low, toss tomatoes with 2 teaspoons olive oil and cook 2-3 minutes, or until tomatoes are about to burst. Remove from heat; sprinkle with pinch of salt and pepper.

Polenta Bites

  • 1 tube (18 ounces) polenta
  • 1 1/2 teaspoons olive oil
  • 1 jar (24 ounces) RAGÚ Chunky Tomato, Garlic and Onion Sauce
  • 1 package (8 ounces) shredded mozzarella
  • 2 sprigs, rosemary, destemmed and chopped
  • 3 basil leaves, chopped
  • 1 block (8 ounces) hard Parmesan cheese
  1. Cut polenta into slices. In skillet, heat olive oil over medium-high heat; fry polenta slices 10-12 minutes on each side until crispy and golden brown.
  2. In saucepan over medium heat, warm sauce.
  3. Place polenta slices on tray and sprinkle with mozzarella. Place 1/2 teaspoon warm sauce on each slice then sprinkle with chopped rosemary and basil. Grate hard Parmesan onto each slice for topping.

Snowman Pizza Bombs

  • 1 tube (11.8 ounces) pizza dough
  • 1 jar (24 ounces) RAGÚ Old World Style Traditional Sauce
  • 1 package (6 ounces) pepperoni slices
  • 1 package (6 ounces) Canadian bacon slices
  • 1 package (8 ounces) shredded cheddar cheese
  • 4 tablespoons melted butter
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons Italian seasoning
  • 1 package (8 ounces) mozzarella cheese slices

Decorative vegetables (optional):

  • multicolored sweet peppers
  • olives
  • spinach
  • mushrooms
  • cherry tomatoes
  1. Preheat oven to 400 F.
  2. Cut pizza dough into 12 squares. On each square, place 1/2 teaspoon sauce and evenly top with pepperoni, Canadian bacon and cheddar cheese.
  3. Pinch corners of dough together to round into balls then place in muffin tins.
  4. In small bowl, mix melted butter, garlic powder and Italian seasoning; brush generously over dough balls.
  5. Bake 15-20 minutes until golden brown.
  6. Remove from muffin tin and carefully shape dough balls into circles; place on baking sheet. Cover with mozzarella slices and bake until melted.
  7. Create snowman faces by decorating each with peppers, olives, spinach, mushrooms and cherry tomatoes, if desired. Use remaining sauce for dipping.

Source: RAGÚ

Meal Ideas 19 December 2019

8 Time-Saving Recipes for Healthier Living

(Family Features) Kickstart the new year by making meaningful changes for yourself and your family. Finding nutritious recipes can help you stay on track when it comes to living a healthier lifestyle.

As you look to start 2020 off right, opt for fresh ingredients. No matter what your goal for the year is, start at a store like ALDI. From making Mondays meatless to cutting out refined carbs, you can find a healthy haul – for less – complete with high-quality products for these delicious, nutritious and affordable recipes from ALDI.

Find more recipe ideas at aldi.us.

Breakfast

Morning Oasis Overnight Oats – If busy mornings prevent you from starting the day with a nutritious breakfast, try overnight oats. They are easy to prepare a day in advance, then top with fruit, coconut, shaved chocolate and quinoa when it’s time for breakfast.

Blackberry Avocado Smoothie Bowl – Add more fruit to the “most important meal of the day” with this smoothie bowl bursting with flavor. Blended blackberries, blueberries and banana provide a nutritious start to your day, and it can be topped with additional fruits, almonds, chia seeds and more for added texture.

Salad

Citrus Popping Kale Salad – Whether it’s for lunch or served as the first course for dinner, a salad is a way to combine a healthy serving of veggies with toppings you crave. The flavors of this tasty recipe create a perfect marriage of quinoa, baby kale, onion, mango and cranberries.

Fruit and Avocado Salad – This crisp and refreshing salad combines oranges, grapefruit, onion, avocado, blueberries and pecans for an option that’s both nutritious and delicious.

Main Dish

Grilled Herb Chicken Skewers – Put a spin on grilled fare and place seasoned chicken skewers on a bed of arugula. Save time and marinate the night before to infuse the chicken with the savory taste of herbs.

Cauliflower-Quinoa Pizza– When the family wants a classic, serve this better-for-you pizza, complete with a crust made from cauliflower and quinoa. Top with tomatoes, mushrooms, red onion, peppers and other veggies for a nutritious twist on the traditional slice.

Dessert

Peanut Butter and Jelly Oatmeal Bar – You don’t have to completely remove dessert from your menu to live a healthier lifestyle. This baked dish features peanut butter as the base, so you can enjoy a protein-packed treat without the guilt.

Dairy-Free Vanilla Pudding – It only takes five ingredients and 15 minutes in the kitchen to please your sweet tooth when cravings strike.

Source: ALDI

Meal Ideas 18 September 2019

Family Favorites with a Blended Twist

(Family Features) If you are raising picky eaters, there's a cooking technique that makes some of kids' favorite foods - like burgers and nachos - more nutritious while still tasting delicious.

Mushrooms, with their inherent umami flavor, are a perfect addition to blend into meals to increase both flavor and nutrition. Chefs kicked off the trend by blending finely chopped mushrooms with meat for burgers that are flavorful, healthy and Earth-friendly, and now blended burgers are showing up in school cafeterias, supermarket meat counters and fast food drive-thrus.

"Blended entrees like burgers are a win-win-win for families wanting to eat better," said Dayle Hayes, registered dietitian and founder of School Meals That Rock. "Mushrooms add delicious umami flavor, reduce fat and sodium in many popular dishes and kids love them."

Another fan of blending is MasterChef Junior finalist and teen chef, Evan Robinson. Robinson likes to blend with multiple varieties of mushrooms in family favorites such as tacos, burgers and stuffed peppers.

"I find that blending mushrooms into some of my go-to recipes helps increase the flavor while reducing the amount of fat and sodium," Robinson said.

If you're ready to start blending at home, it can be a simple process for introducing foods to even the pickiest of eaters. Recruit kids as kitchen helpers to tackle tasks such as wiping mushrooms clean and using their hands to blend the meat and mushrooms together.

For more family-friendly, blended recipes, visit Blenditarian.com

A Cooking Technique You Need to Know: Blending

Blending involves mixing finely chopped mushrooms with ground meat for more nutritious, but still delicious, burgers, tacos, meatballs and more.

1. Chop your favorite mushroom variety to match the consistency of the ground meat. This can be done with a knife or food processor.

2. Blend the chopped mushrooms with the ground meat.

3. Cook with Mexican seasoning mix for tacos, marinara sauce for meaty ragu or salt and pepper for juicy, flavorful burgers.

Blended Mushroom Nachos

Recipe courtesy of Chef Evan Robinson
Servings: 4

  • 5 shiitake mushrooms
  • 5 white button mushrooms
  • 1 clove garlic
  • 1/4 cup chopped onions
  • 1 tablespoon Mexican meat seasoning
  • 10 ounces ground turkey

Cheese Sauce:

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup milk
  • 1 1/4 cups Mexican blend shredded cheese
  • tortilla chips
  • salsa (optional)
  • guacamole (optional)
  • kale (optional)
  • romaine lettuce (optional)
  • tomatoes (optional)
  • cilantro (optional)
  • diced red bell peppers (optional)
  1. In blender or food processor, pulse mushrooms, garlic and onions. In large saute pan over medium-high heat, mix finely chopped mushroom mixture with seasoning and cook 2 minutes. Add ground turkey, breaking into fine crumbles until completely cooked through. Set aside.
  2. To make cheese sauce: In medium saucepan over medium-high heat, melt butter then add flour and whisk constantly, breaking up lumps. Stir 2 minutes then add milk and continuously whisk. Stir in cheese and mix with wooden spoon.
  3. Assemble chips on serving platter; spread mushroom-meat crumble on top. Add cheese sauce and toppings like salsa, guacamole, kale, romaine lettuce, tomatoes, cilantro and diced red bell peppers, if desired.

Pizza Burgers

Recipe courtesy of Chef Evan Robinson
Servings: 4

  • 1 tablespoon extra-virgin olive oil
  • 1 medium portabella mushroom, finely chopped
  • 2-3 white button mushrooms, finely chopped
  • 1/2 small onion
  • 1/2 clove garlic
  • 2 teaspoons Italian-style herb seasoning
  • 8 ounces ground beef
  • salt, to taste
  • pizza or marinara sauce
  • shredded mozzarella cheese
  • hamburger buns
  1. In large pan over medium-high heat, saute extra-virgin olive oil, mushrooms, onions, garlic and herb seasoning approximately 5 minutes until vegetables are soft. Set aside and let cool to room temperature.
  2. Blend mushroom mixture with ground beef. Season with salt, to taste.
  3. Form into four patties and cook in same pan as mushroom mixture to preferred doneness. Top with dollop pizza sauce and mozzarella cheese. Cover pan to melt cheese then carefully transfer to buns.

Source: Mushroom Council

Tips 09 September 2019

7 Dishes Perfect for Game Day

Fried, grilled, baked or slow-cooked, game day dishes come in all flavors and textures so everyone comes out a winner. Try these classic ideas and new spins to take your home-gate to the next level.

  • Chicken Wings – Bone-in or boneless, skin on or skin off, buffalo or barbecue-glazed, chicken wings are chef’s choice for a handheld party pleaser. With nearly endless ways to prepare them, they’re a game day staple for parties of all sizes.
  • Pizzas – While delivery (or carryout) from a local restaurant is likely to be more common, creating a homemade pizza is as simple as rolling out dough, layering sauce and cheese then finishing with personalized toppings. If you’re in charge of a smaller, more manageable group, you can even try personal-sized pies for maximum customization.
  • Barbecue – Ribs, pulled pork, brisket and slow-smoked barbecue of all varieties may take more preparation but almost always ends with a happy fan base. Keep in mind that you’ll need to plan further in advance for longer cook times, but larger cuts of meat like pork shoulder help feed larger groups.
  • Veggie Trays – Not every game day dish has to include heavy foods or sticky fingers. An assortment of carrots, broccoli, cauliflower, peppers and more paired with ranch or blue cheese dressings makes for a more nutritious appetizer ahead of the main course.
  • Dips – If you’re looking for help from attendees, look no further than chips and dips for ways guests can lend a hand. Because they’re usually simple to make and easily portable, your fellow fans can bring along any combination of their choosing from buffalo chicken dip and tortilla chips to crackers and hummus.
  • Sliders and Sandwiches – The combinations are just about endless for sliders with many variations of meats, cheeses, spreads and more. Keep your menu simple by choosing one type of bread, 1-2 meats and 1-2 cheeses to avoid going overboard. Guests can always add their own touches when it’s time to dig in.
  • Walking Tacos or Nachos – Another personalized snack, walking tacos are an easy crowd-pleaser – all they take are taco shells and tortillas along with an assortment of your usual toppings: meat, cheese, sour cream, beans, guacamole, black olives, jalapenos and anything else your guests desire. Just line up the ingredients in separate bowls for DIY dining, and for a secondary option, provide tortilla chips to create nachos instead.

Find more game day recipes and ideas at Culinary.net.

 

Photo courtesy of Getty Images

Meal Ideas 23 August 2019

Friday Night is Pizza Night

Just look at that Cheese and Sausage Tomato Pie. Sizzling sausage, melting mellow cheeses, tangy tomato and crispy, crunchy crust. Homemade pizza: the perfect way to end the work and school week.

Making your own pizza dough is a snap. Flour, yeast, water and oil mix together quickly. The dough rests for 10 minutes then you’re ready to roll.

Make individual pizzas like My Own Pizza with similar savory toppings. Try hearty Sausage-Pepper Calzones, and instead of leftover pizza, go for easy-to-make Sausage Breakfast Pizza, hot from the oven.

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Sausage-Pepper Calzones

Yield: 6 calzones

Dough:

  • 2-2 1/4             cups Pillsbury Best All-Purpose Flour, divided
  • 1/4       cup cornmeal
  • 1          envelope Fleischmann’s RapidRise Yeast
  • 3/4       teaspoon salt
  • 1          cup hot water (120-130 F)
  • 1          tablespoon olive oil

Sausage-Pepper Filling:

  • 1          package Jimmy Dean Fresh Sausage
  • 1 1/2    cups sliced bell pepper
  • 1          medium onion, sliced
  • 2          cloves garlic, minced
  • 1 1/2    cups shredded Wisconsin mozzarella cheese
  • 1          cup shredded Wisconsin provolone cheese
  • olive oil
  • 1          teaspoon crushed red pepper (optional)
  1. To make dough: In large bowl, combine 1 cup flour, cornmeal, undissolved yeast and salt. Stir water and oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
  2. Heat oven to 400° F.
  3. To make Sausage-Pepper Filling: In skillet, cook sausage over medium-high heat until browned, stirring to crumble. Add bell pepper, onion and garlic; cook until tender, about 5-10 minutes, stirring frequently. Let cool. Stir in cheeses.
  4.  Divide dough into six equal pieces; roll each into 8-inch circle. Place about 1 cup Sausage-Pepper Filling on one half of each circle; moisten edges.
  5. Fold dough over filling; press with tines of fork to seal. Place on greased baking sheet. With sharp knife, make three 1-inch slits across top of each calzone. Brush top with olive oil. If desired, sprinkle with crushed red pepper.
  6. Bake 20-25 minutes, or until done. Serve warm.

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My Own Pizza

Yield: 16 individual pizzas

Dough:

  • 5 1/2-6             cups Pillsbury Best All-Purpose Flour, divided
  • 2          envelopes Fleischmann’s RapidRise Yeast
  • 1 1/2    teaspoons salt
  • 2          cups hot water (120-130 F)
  • 1/4       cup olive oil
  • 1 1/2    cups prepared pizza sauce
  • 1          package Jimmy Dean Fresh Sausage, cooked, crumbled and drained
  • sliced olives
  • tomatoes
  • peppers
  • 1          cup shredded Wisconsin mozzarella cheese
  • 1          cup shredded Wisconsin cheddar cheese
  1. In large bowl, combine 2 cups flour, undissolved yeast and salt. Gradually stir water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
  2. Heat oven to 400° F.
  3. On lightly floured surface, divide dough into 16 pieces. Form into smooth balls; roll into 7-inch circles. Place on greased baking sheets. Top with pizza sauce, sausage and vegetables.
  4. Sprinkle with cheeses.
  5. Bake 20-25 minutes or until golden. Serve warm.

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Cheese and Sausage Tomato Pie

Yield: 1 (12-inch) pizza

Dough:

  • 2 1/2-3             cups Pillsbury Best All-Purpose Flour, divided
  • 1          tablespoon sugar
  • 1          envelope Fleischmann’s RapidRise Yeast
  • 1 1/2    teaspoons salt
  • 1          cup hot water (120-130 F)
  • 3          tablespoons peanut oil, divided
  • 1          package Jimmy Dean Fresh Sausage Regular Flavor, cooked, crumbled and drained
  • 1 1/2    cups shredded Wisconsin mozzarella cheese
  • 1/2       cup shredded Wisconsin cheddar cheese
  • 1/2       cup shredded Wisconsin parmesan cheese
  • tomatoes (optional)
  • peppers (optional)
  • mushrooms (optional)
  • 1 1/4    cups prepared pizza sauce
  1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Gradually add water and 2 tablespoons peanut oil to flour mixture.
  2. Using electric mixer, beat 2 minutes at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
  3. Heat oven to 450° F.
  4. Roll dough into 12-inch circle; place on greased 12-inch pizza pan or baking sheet. Form standing rim by pinching edges of dough; prick dough randomly with fork. Let rest 10 minutes. Bake 5 minutes. Remove from pan; place on wire cooling rack.
  5. Brush crust surface with remaining peanut oil; spread pizza sauce evenly on crust. Sprinkle with sausage; top with cheeses; add toppings as desired. Bake 10 minutes, or until crust is golden. Cut into wedges and serve immediately.

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Sausage Breakfast Pizza

Yield: 1 (12-inch) pizza

Dough:

  • 2 1/2-3             cups Pillsbury Best All-Purpose Flour, divided
  • 1          tablespoon sugar
  • 1          envelope Fleischmann’s RapidRise Yeast
  • 1 1/2    teaspoons salt
  • 1          cup hot water (120-130 F)
  • 3          tablespoons peanut oil, divided
  • 1          package Jimmy Dean Fresh Sausage Regular Flavor, cooked, crumbled and drained
  • 1          cup frozen hash brown potatoes, thawed
  • 1          small bell pepper, seeded and diced
  • 1          cup shredded Wisconsin sharp cheddar cheese
  • 2          eggs, beaten
  • 1          tablespoon milk
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 2          tablespoons shredded Wisconsin parmesan cheese
  1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Gradually add water and 2 tablespoons peanut oil to flour mixture.
  2. Using electric mixer, beat 2 minutes at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
  3. Heat oven to 450° F.
  4. Roll dough to 12-inch circle; place on greased 12-inch pizza pan or baking sheet. Form standing rim by pinching edges of dough; prick dough randomly with fork. Let rest 10 minutes. Bake 5 minutes. Remove from pan; place on wire cooling rack.
  5. Reset oven to 375° F. Return cooled crust to 12-inch pizza pan or baking sheet. Sprinkle sausage, potatoes, bell pepper and cheese over crust.
  6. In bowl, combine eggs, milk and seasonings; pour evenly over top.
  7. Bake 25-30 minutes, or until eggs are set.
  8. Sprinkle with cheese and serve.

 

Photos courtesy of Getty Images

Meal Ideas 31 July 2019

Back-to-School Food Fit for the Family

(Family Features) As parents and kids navigate back-to-school routines and extracurricular activities, making healthy food choices is essential to keep everyone energized and engaged. 

When it comes to selecting snacks and preparing meals, keep it simple and stock up on foods that are easy to prep and can be used in more than one way. One such food: fresh California grapes, which are abundant throughout the fall and into January. Crisp, juicy grapes can be eaten nearly anytime and anywhere, including school, the office and during after-school activities, at home or away.

Whether eaten fresh or frozen for a cool treat, grapes are a healthy, hydrating alternative to highly processed and calorie-rich foods. They can also be used as an ingredient in easy weeknight meals like California-Style Pizza, cousin to Hawaiian pizza, where fresh grapes star instead of pineapple and prepared pizza dough gives the cook a head start. Frozen Yogurt-Dipped Grapes are an easy, fun snack or dessert that kids can help prepare.

For more snack and meal inspiration, visit grapesfromcalifornia.com.

California-Style Pizza

Servings: 8

  • 1          pound prepared pizza dough
  • 3/4       cup prepared pizza sauce
  • 1 1/2    cups halved California seedless grapes
  • 1          cup diced lean ham
  • 1          cup shredded mozzarella cheese
  1. Heat oven to 450° F.
  2. Divide dough into eight equal portions. Spread into pizza rounds on baking sheets.
  3. Spread with pizza sauce; sprinkle with grapes, ham and cheese. Bake until dough is lightly browned and cheese melted, about 12-14 minutes.

Nutritional information per serving: 220 calories; 11 g protein; 32 g carbohydrates; 6.2 g fat (24% calories from fat); 15 mg cholesterol; 573 mg sodium; 121 mg calcium; 1.4 g fiber.

Frozen Yogurt-Dipped Grapes

Servings: 6 (10 grapes per serving)

  • 60        California grapes, any color, rinsed and patted dry
  • 3/4       cup 2% vanilla Greek yogurt
  • 1/2       cup graham cracker flour or almond flour
  1. Insert toothpick into each grape. Place yogurt in small bowl. Pour graham cracker or almond flour onto plate. Line 9-by-13-inch baking dish with parchment paper.
  2. Dip each grape into yogurt, coating two-thirds of grape, then dip yogurt-covered grape into desired flour to coat bottom. Place each dipped grape on baking dish; repeat until all grapes are yogurt-covered and dipped in flour. Freeze at least two hours, or until grapes are frozen solid.

Nutritional information per serving with graham cracker crumbs: 100 calories; 3 g protein; 20 g carbohydrates; 1.5 g fat (14% calories from fat); 0 g saturated fat; 5 mg cholesterol; 55 mg sodium; 0 g fiber.

Nutritional information per serving with almond flour: 110 calories; 4 g protein; 14 g carbohydrates; 4.5 g fat (37% calories from fat); 0.5 g saturated fat (4% calories from saturated fat); 5 mg cholesterol; 15 mg sodium; 1 g fiber.

Source: California Table Grape Commission

Meal Ideas 23 July 2019

Simplify Back-to-School Dinners with Nutritious Meal Plans

(Family Features) Back-to-school season can be cluttered between after-school activities, week­end sports and evening homework – as well as making dinner each night. Creating a master meal plan with quick, simple and nutritious meals is an easy way to take control of your family’s hectic schedule. Start by stocking the pantry with staple ingredients that amp up the nutrition and flavor of your family favorites.

For example, American Pecans are a nutri­tious ingredient to have on-hand – among the highest in “good” monounsaturated fats and packed with plant protein, fiber and essential minerals – and “The Original Supernut” is versatile enough for breakfast, lunchboxes, dinners and on-the-go snacking. Adding one bag to your weekly grocery list provides a canvas for exploring new dishes that are both nutritious and delicious.

In fact, according to the Food and Drug Administration, scientific evidence suggests but does not prove that eating 1 1/2 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. One serving (28 grams) of pecans contains 18 grams of unsaturated fat and only 2 grams of saturated fat.

Updating your dinner repertoire doesn’t have to be complicated. Fuss-free recipes such as Pizza with Pecan-Herb Topping, Baked Pecan-Crusted Chicken Tenders and Pecan-Crusted Air Fryer Pork Chops can be ready in less than an hour and put a fresh twist on classic favorites to please parents and kids alike.

Find more back-to-school recipe ideas at AmericanPecan.com

Pecan-Crusted Air Fryer Pork Chops

Cook time: 22 minutes

  • 1          cup pecan pieces
  • 1/3       cup arrowroot starch
  • 2          teaspoons Italian seasoning
  • 1          teaspoon onion powder
  • 1          teaspoon garlic powder
  • 1/4       teaspoon sea salt, plus additional, to taste
  • 1          large egg
  • 1          teaspoon Dijon mustard, plus additional for serving
  • 1          tablespoon water
  • 2          garlic cloves, crushed
  • 6          medium boneless pork chops, trimmed of fat
  1. Heat air fryer to 400° F.
  2. In medium bowl, mix pecans, arrow­root starch, Italian seasoning, onion powder, garlic powder and 1/4 teaspoon sea salt.
  3. In separate bowl, whisk egg, 1 tea­spoon Dijon mustard, water and garlic.
  4. Cover pork chops in egg mixture then transfer to bowl with pecan mixture to coat all sides. Repeat with remaining pork chops. Place three pork chops in air fryer basket.
  5. Cook pork chops 6 minutes, flip, then cook additional 6 minutes. Set aside on plate.
  6. Repeat with remaining pork chops.
  7. Serve hot with Dijon mustard, if desired.

Baked Pecan-Crusted Chicken Tenders

Cook time: 35 minutes

  • 2          cups raw pecan halves or pieces
  • 1          cup panko or gluten-free bread crumbs
  • 1          teaspoon garlic powder
  • 1/4       teaspoon cayenne pepper
  • 1          teaspoon salt, plus additional, to taste
  • 1 1/2-2 pounds chicken breast tenders or chicken strips
  • 3          large eggs
  • 1          cup all-purpose flour or gluten-free flour blend
  • pepper, to taste

Buttermilk Ranch Dip:

  • 1/4       cup buttermilk
  • 1/2       cup mayonnaise
  • 1/2       cup sour cream
  • 1          teaspoon parsley
  • 1          teaspoon onion powder
  • 1          teaspoon garlic powder
  • 1          teaspoon dried dill
  • 1/2       teaspoon salt
  1. Heat oven to 425° F.
  2. In food processor, pulse pecans until fine as breadcrumbs. In shallow bowl, mix pecans with panko, garlic powder, cayenne pepper and 1 teaspoon salt.
  3. In separate shallow bowl, whisk eggs until smooth. In third shallow bowl, add flour.
  4. Lightly season chicken tenders with salt and pepper, to taste. Working with one chicken tender at a time, dip in eggs, flour then pecan mixture. Be sure to press pecan mixture into chicken to be sure it is completely coated. Set chicken on baking sheet lined with cooling rack or parchment paper. Repeat with remaining chicken.
  5. Place chicken on center rack and bake 20 minutes until golden brown and cooked through.
  6. To make Buttermilk Ranch Dip: In small bowl, whisk buttermilk, mayonnaise, sour cream, parsley, onion powder, garlic powder, dried dill and salt until smooth.
  7. Serve pecan-crusted chicken tenders warm paired with Buttermilk Ranch Dip.

Pizza with Pecan-Herb Topping

Cook time: 40 minutes

  • 1          store-bought pizza dough
  • 1          cup raw pecan halves or pieces
  • 1/2       cup fresh parsley
  • 1/2       teaspoon garlic powder
  • 1/3       cup grated Parmesan cheese
  • 1          teaspoon red pepper flakes (optional)
  • 1          pinch salt
  • 1          pinch pepper
  • 1/2       cup jarred pizza sauce
  • 2          cups shredded mozzarella cheese
  • 1/2       cup thinly sliced red pepper
  • 1/2       cup thinly sliced Vidalia onion
  1. Heat oven to 400° F. Line baking sheet with parchment paper.
  2. Lightly flour clean surface. Using rolling pin, roll out pizza dough to 1/8-inch thick and transfer to prepared baking sheet. Gently pierce dough with fork to prevent air pockets. Bake crust 10-15 minutes, or until lightly golden in color.
  3. In food processor, pulse pecans, parsley and garlic powder until mixture becomes coarse crumbs. Transfer to bowl and stir in Parmesan cheese, red pepper flakes (if desired), salt and pepper. Set aside.
  4. Using spoon, evenly spread pizza sauce over crust. Top with mozzarella cheese, red pepper slices and onion slices. Sprinkle 1/3 cup pecan mixture evenly over pizza.
  5. Transfer pizza to oven and bake 10-15 minutes, or until crust is crispy and cheese is melted. Serve with remaining pecan-herb mixture.

Notes: If dough instructions differ from recipe, use package instructions. Additional topping options include: pepperoni, olives, ham, bacon and roasted veggies. Leftover pecan-herb topping can be used for pasta and salads.

Source:  American Pecan Council

Meal Ideas 01 May 2019

Keep Cool on the Grill

Refreshing, dairy-infused dishes for warm days

(Family Features) Keep your kitchen cool and comfortable with grilled meals that banish the heat to the outdoors. Crisp, fresh greens and a perfect blend of spices and savory ingredients make each of these refreshing dishes perfect solutions for toasty days.

Featuring ingredients across the food groups, these dairy-fueled recipes from Milk Means More are ideal for well-rounded meals filled with nutritious flavor. Zesty mustard, spicy Sriracha and rich buttermilk lend a marinated flavor upgrade to traditional grilled chicken, while homemade pesto, fresh corn and ham create a perfect harmony for a cheesy grilled pizza. Or make a salad the star of your dinner table with a simply seasoned sirloin steak, plenty of veggies and a tart twist on a creamy dressing made with yogurt and milk.

Find more refreshing meal solutions at milkmeansmore.org.
Grilled Buttermilk Chicken

Grilled Buttermilk Chicken

Recipe courtesy of Lori Yates of Foxes Love Lemons on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 16 minutes
Servings: 4

  • 1 1/2    cups buttermilk
  • 1          tablespoon mustard powder
  • 1          tablespoon Sriracha
  • 2          teaspoons minced garlic
  • 2          teaspoons paprika
  • 4          chicken drumsticks, bone in, skin on
  • 4          chicken thighs, bone in, skin on
  • vegetable oil, for grill
  • 1/4       cup chopped fresh parsley
  • 1         lemon, cut into wedges (optional)
  1. In medium bowl, whisk buttermilk, mustard powder, Sriracha, garlic and paprika.
  2. Place chicken in large zip-top bag; pour buttermilk mixture over chicken. Seal bag and refrigerate 2 hours or overnight.
  3. Heat outdoor grill for direct grilling over medium heat. Remove chicken from marinade, shaking off excess; discard marinade. Lightly oil grill grates. Transfer chicken to grill and cook, turning occasionally, 16-18 minutes, or until internal temperature reaches 165° F.
  4. Transfer chicken to serving platter. Sprinkle with parsley and serve with lemon wedges, if desired.

Grilled Steak Salad with Chive Yogurt Dressing

Grilled Steak Salad with Chive Yogurt Dressing

Recipe courtesy of Kirsten Kubert of Comfortably Domestic on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6

Dressing:

  • 1          cup plain yogurt
  • 3          tablespoons freshly squeezed lime juice (3 small limes)
  • 2          tablespoons milk
  • 2          tablespoons chopped fresh chives
  • 1          clove garlic, peeled and minced
  • 1/4       teaspoon kosher salt
  • 1/8       teaspoon black pepper

Steak:

  • 1          teaspoon kosher salt
  • 1/4       teaspoon black pepper
  • 1/4       teaspoon granulated garlic
  • 20        ounces boneless petite sirloin steak

Salad:

  • 3          cups baby spinach
  • 3          cups chopped romaine lettuce hearts
  • 1/2       cup sweet red pepper rings
  • 1/2       cup sweet yellow pepper rings
  • 1          cup avocado chunks
  • 1/4       cup thinly shaved red onion
  1. To make dressing: In blender, combine yogurt, lime juice, milk, chives, garlic, salt and pepper. Blend on low until smooth consistency forms and chives are completely incorporated. Transfer dressing to jar with tight-fitting lid and refrigerate until serving.
  2. Heat grill to medium.
  3. To prepare steak: Combine kosher salt, black pepper and granulated garlic to create rub. Sprinkle half of seasoning mix over one side of steak, pressing it into meat. Repeat with remaining seasoning on opposite side of steak.
  4. Grill steak over direct medium heat to desired level of doneness, approximately 4-5 minutes per side for medium pink center. Remove steak from grill and let rest 7-10 minutes on cutting board.
  5. To make salad: Toss spinach and romaine on large platter. Scatter red and yellow peppers, avocado and onion over greens. Slice grilled sirloin thinly against grain. Arrange meat slices along center of salad.
  6. Drizzle dressing over salad just prior to serving.

Grilled Pizza with Arugula Pesto, Corn and Ham

Grilled Pizza with Arugula Pesto, Corn and Ham

Recipe courtesy of Rachel Gurk of Rachel Cooks on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6

Arugula Pesto:

  • 2          cups fresh arugula, tightly packed
  • 1          clove garlic
  • 1          tablespoon lemon juice
  • pinch red pepper flakes, (optional)
  • 1/3       cup shredded Parmesan cheese
  • 1/2       cup extra-virgin olive oil
  • salt, to taste
  • pepper, to taste

Grilled Pizza:

  • 2          tablespoons flour, divided
  • 1          pound pizza crust dough (at room temperature if using refrigerated dough)
  • vegetable oil, for grill
  • 1/2       cup Arugula Pesto
  • 1/2       cup part-skim ricotta cheese
  • 1/2     cup diced deli ham
  • 1/2-3/4             cup fresh corn kernels (about 1 cob)
  • 1/4     cup thinly sliced red onion
  • 1/4     cup shredded Parmesan cheese
  1. Heat grill to medium heat (350-400° F).
  2. To make Arugula Pesto: In food processor, combine arugula, garlic, lemon juice, red pepper flakes and Parmesan. Pulse until combined then, with food processor on, drizzle in olive oil until pesto forms, scraping down sides as needed. Taste and season with salt and pepper, to taste.
  3. To make Grilled Pizza: Flour pizza dough lightly and stretch or roll to about 1/2-inch thickness (14-16-inch diameter).
  4. Sprinkle remaining flour on large rimless baking sheet, pizza peel or pizza stone. Transfer dough to baking surface.
  5. Clean grill grate and grease with oil-soaked paper towel and tongs. Slide dough off baking surface onto grill. Cover and cook until dough is bubbling on top and golden brown on bottom, 2-3 minutes.
  6. Carefully flip dough over using peel or tongs. Remove crust from grill to add toppings. Spread Arugula Pesto over dough. Top with ricotta, ham, corn kernels, onion and Parmesan. Return pizza to grill, cover and cook until toppings are heated through and bottom of crust is crispy, 5-7 minutes.
  7. Remove from grill, slice and serve.

Source: United Dairy Industry of Michigan

Breakfast & Brunch 11 April 2019

Put Breakfast on the Table All Day Long

(Family Features) While everyone knows that breakfast is the most important meal, eating the same dishes over and over again can turn the meal that fuels the rest of your day into a lackluster one at best. From pancakes and waffles to eggs on toast, even these tried-and-true classics can wear out their welcome on your kitchen table.

Mixing up your meals – and adding in breakfast favorites such as bacon – is the perfect way to make any dish better, no matter what time of day you choose to put breakfast on the table.

Full of flavor, Farmland Hickory Smoked Bacon is hand-trimmed, slow smoked and available in several varieties, so any meal from brunch to dinner can delight your taste buds.

Switch things up with a quick and easy breakfast pizza, or put a new twist on a traditional breakfast sandwich by replacing the standard biscuit or muffin that holds it all together with a doughnut – both recipes are sure to be a hit for breakfast, lunch, brunch or dinner.

For more ideas to put breakfast-inspired meals on the table all day long, bacon lovers can visit farmlandbaconclub.com to find original videos, contests, giveaways and extreme bacon recipes.

Bacon Doughnut Breakfast Sandwich

4 sandwiches

  • 4 slices Farmland Hickory Smoked Thick Cut Bacon
  • 1 teaspoon olive oil
  • 4 cups baby spinach (optional)
  • 1 tablespoon butter
  • 4 eggs
  • 4 glazed doughnuts
  • 4 slices real cheddar cheese
  1. Fry bacon for 10 minutes, until outside is crispy and brown.
  2. In large, deep skillet over medium-high heat, heat olive oil and saute spinach until wilted. Set aside.
  3. In another large skillet, melt butter over medium-high heat until melted. Carefully crack eggs into skillet and fry until yolk is done.
  4. Assemble sandwiches as follows: doughnut bottom, spinach, egg, slice of cheese, bacon, doughnut top.

Bacon and Egg Breakfast Pizza

Makes 1 pizza

  • 1 package (16 ounces) Farmland Hickory Smoked Bacon
  • 1 can (10 ounces) refrigerated pizza crust dough
  • 2 cups frozen hash brown potatoes with onions and peppers, partially thawed
  • 1/4 cup chopped green bell pepper
  • 4 eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  1. Heat oven to 425° F.
  2. Cook bacon according to package directions; drain.
  3. Press crust into lightly greased 14-inch pizza pan, forming 1/2-inch rim. Bake 5 minutes.
  4. Arrange potatoes, bacon and green pepper over crust. Whisk together eggs, milk, salt and pepper; pour over pizza.
  5. Sprinkle with cheese. Bake for 11-13 minutes or until golden brown and eggs are set.

Source: Farmland Foods

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