Support your immune system with 100% orange juice

(Family Features) While winter rushes in with brisk breezes and chilly temperatures, staying indoors to avoid the weather shouldn’t mean forgoing healthy habits. One step toward wellness is maintaining nutritional value in meals from morning to night, even when comfort foods call your name.

As a key source of nutrients that supports a healthy lifestyle year-round, especially during cold and flu season, one 8-ounce serving of Florida Orange Juice provides more than 100% of your daily value of vitamin C and is a good source of potassium, folate and thiamin. Fortified juice also contains 15% of the daily value of vitamin D, which plays an important role in regulating immune response and helps cells fight off bacteria and viruses that enter the body.

Additionally, 100% orange juice is virtually the only dietary source of a unique, powerful phytonutrient (naturally occurring plant compound) called hesperidin, which may also help support a healthy immune system. According to the USDA, the flavonoid hesperidin is highly concentrated in citrus and rarely found in other foods.

“Maintaining a well-balanced diet is one way to help support your immune system in the colder months,” said Dr. Rosa Walsh, scientific research director at the Florida Department of Citrus. “For example, 100% orange juice contains vitamin C, vitamin D (in fortified juice) and phytonutrients like flavonoids and colorful carotenoids, making it a nutritional powerhouse.”

This Orange Honey Glazed Carrots recipe offers a warming yet nutritional, naturally sweet way to incorporate orange juice into your winter menu. Orange juice is also a go-to ingredient for popular non-alcoholic drinks like this Orange Juice Mint Mocktail, a perfect pairing for winter meals.

Visit floridajuice.com to find more recipes for winter wellness.

Orange Honey Glazed Carrots

• 2 cups sliced carrots
• 1/4 cup Florida Orange Juice
• 1 teaspoon honey
• 1 teaspoon cornstarch
• 1/8 teaspoon salt
• 1/8 teaspoon ground ginger
• fresh parsley, for garnish
• fresh chives, for garnish

1. Steam carrots until tender.
2. In saucepan over medium heat, whisk orange juice, honey, cornstarch, salt and ginger.
3. Cover, whisking constantly until sauce thickens.
4. Pour sauce over steamed carrots. Top with parsley and chives.

Orange Juice Mint Mocktail

• 2 cups Florida Orange Juice
• 1/4 cup lemon juice
• 1/4 cup water
• ice cubes
• 1/2 cup carbonated water
• 2-3 mint leaves

1. In pitcher, stir orange juice, lemon juice and water.
2. Divide mocktail evenly among ice-filled glasses and top with carbonated water.
3. Garnish with mint leaves.

Source: Florida Department of Citrus

(Family Features) Celebrating a special moment with your special someone this Valentine’s Day starts with a romantic meal. Cooking an elegant dish in your own kitchen offers a way to impress your valentine while enjoying the comforts of home.

Easy to make and ready in 30 minutes, these Pesto Caprese Veal Cutlets showcase the versatility and beauty of humanely raised veal in a flavor-packed recipe. One bite can transport you and your loved one from the kitchen to a garden in Italy.

For added fun, try making homemade pesto to mix with grape tomatoes for a burst of flavor. Top with pine nuts and serve alongside a fresh salad or your favorite pasta for an unforgettably romantic meal.

Find more Valentine’s Day dinner ideas at Veal.org. 

Watch video to see how to make this recipe!

Pesto Caprese Veal Cutlets

Funded by Beef Farmers and Ranchers
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 6

• 1          pound veal cutlets (about 2 ounces each)
• 1          pint grape tomatoes, chopped
• 4          tablespoons prepared pesto
• 1/2       cup flour
• 2          large eggs
• 2          tablespoons whole or 2% milk
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1/2       cup seasoned breadcrumbs
• 2          tablespoons butter, divided
• 6          ounces regular or part-skim fresh mozzarella, sliced into 1/4-inch slices
• 3          tablespoons toasted pine nuts (optional)

1. Preheat oven to 350 F. Pound veal cutlets to 1/8-inch thickness.
2. In small bowl, toss tomatoes and pesto to mix well; set aside.
3. Place flour in shallow dish. In second shallow dish, beat eggs, milk, salt and pepper, to taste, until blended. Place breadcrumbs in third shallow dish. Dip each cutlet into flour then egg mixture then breadcrumbs to coat both sides.
4. In large nonstick skillet over medium heat, heat 1 tablespoon butter until hot. Place half of cutlets in skillet; cook 3-5 minutes, or until golden brown and veal is cooked through, turning once. Remove cutlets; place on baking sheet.
5. Wipe out skillet with paper towel. Repeat with remaining butter and cutlets.
6. Place one slice cheese on each cutlet. Bake 3-5 minutes until cheese is melted. Transfer cutlets to plate and evenly top with tomato mixture; sprinkle with pine nuts, if desired.

Source: New York Beef Council

(Family Features) When tried-and-true family favorites turn stale and boring, digging through cookbooks and sorting through blogs for new recipes may seem far too time-consuming for your busy evenings. However, a simple ethnic twist in the kitchen can turn bland dinners into exciting meals.

You don’t need a plane ticket to explore international cuisines. Start with a versatile ingredient like rice, one of the most common kitchen staples around the world. It can transport you to another country in recipes like Korean-inspired Kimchi Fried Rice Bowl with Fried Egg, which provides a savory blend of veggies, basmati rice, soy sauce, sesame oil and more. A quick and easy recipe complete in less than 30 minutes, it’s a simple option for exploring new flavors and encouraging kiddos to expand their horizons.

For a spicy take on ethnic cuisine, you can push mealtime over the top with Thai Cashew Chicken Fried Rice, ready to eat in half an hour. Aromatic jasmine rice is cooked to fluffy perfection then cooled before being combined with sauteed chicken, sugar snap peas and garlic. The dish gets a kick from a Thai red chili pepper, which offers a moderate to hot level of spice; simply omit if spice isn’t nice for you or your loved ones. Mix in soy sauce and a sprinkle of cashews for a truly traditional Thai flavor.

Ready in just 10 minutes, Success Rice’s no measure, no mess, boil-in-bag options make these recipes and other delicious ethnic staples possible with perfectly fluffy rice and quinoa. As a foolproof solution for dishes worth savoring, it takes all the guesswork out of making rice and gives home cooks more time to focus on the rest of the recipe and dinner together as a family.

Find more family meal ideas with an ethnic twist at SuccessRice.com.

Kimchi Fried Rice Bowl with Fried Egg

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

• 2 bags Success Basmati Rice
• 2 tablespoons canola oil
• 1/2 pound mushrooms, sliced
• 1 onion, diced
• 1 cup kimchi, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 4 cups baby spinach
• 2 tablespoons soy sauce
• 4 teaspoons sesame oil
• 4 eggs, fried

1. Prepare rice according to package directions.
2. In large wok or skillet over medium-high heat, heat oil. Stir-fry mushrooms and onions 3-5 minutes, or until softened. Stir in kimchi, garlic and ginger; stir-fry 1-2 minutes, or until well coated.
3. Stir in rice, spinach, soy sauce and sesame oil. Stir-fry 2-3 minutes, or until spinach starts to wilt and rice is heated through.
4. Divide rice between four bowls and top each with one fried egg.

Thai Cashew Chicken Fried Rice

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4

• 2 bags Success Jasmine Rice
• 2 tablespoons canola oil
• 1/2 teaspoon salt
• 3/4 pound boneless, skinless chicken breast, cubed
• 1/2 pound sugar snap peas, trimmed
• 3 cloves garlic, thinly sliced
• 1 Thai red chili pepper, thinly sliced (optional)
• 3 tablespoons soy sauce
• 1/3 cup roasted cashews

1. Prepare rice according to package directions. Let cool completely.
2. In large wok or skillet over medium-high heat, heat oil. Season chicken with salt. Cook chicken, stirring, 3-5 minutes, or until starting to brown. Stir in sugar snap peas, garlic and chili pepper, if desired. Cook, stirring, 3-5 minutes, or until chicken is cooked through and snap peas are tender-crisp.
3. Stir in rice. Cook 2-3 minutes, stirring to combine. Stir in soy sauce. Cook 2-3 minutes, or until rice is heated through.
4. Sprinkle with cashews before serving.

Source: Success Rice

(Family Features) It’s often a challenge on cold, dreary days to pull yourself out from under the warm covers. Even though you know the importance of a satisfying breakfast before heading to work or dropping the kids off at school, that cool chill may keep you hitting snooze.

On those cold and busy mornings when breakfast seems impossible, turn to a solution like Minute Ready to Serve microwavable cups for a quick, cozy breakfast. Ready in 90 seconds or less, the cups offer a fast and easy meal that helps you spend less time cooking and more time enjoying the small moments that happen when you can slow down.

When a weekday calls for an on-the-go breakfast, make quick work of your morning meal with this Breakfast Scramble for a filling option without the unnecessary additives. Made with just four ingredients – eggs, sausage, cheese and white rice – it’s perfect for a busy lifestyle. Plus, it can be customized any way you like with toppings like avocado, tomatoes, fresh herbs and more.

If you can’t go without your caffeine, start your day with this creamy Coffee Breakfast Rice Pudding as a sweet treat with a kick. Skipping that caffeine boost is fine, too – just use decaf instead. As another timesaving, customizable option, you can add fresh or canned fruit, peanut butter, syrup, honey or even melted chocolate for extra sweetness.

Visit MinuteRice.com to find more quick breakfast ideas perfect for chilly mornings.

Breakfast Scramble

Prep time: 2 minutes
Cook time: 2 minutes
Total time: 4 minutes
Servings: 1

• 1 cup Minute Ready to Serve White Rice
• 1 egg, lightly beaten
• 1/4 cup shredded cheese
• 1/4 cup crumbled cooked sausage
• salt, to taste (optional)
• black pepper, to taste (optional)

1. Heat rice according to package directions.
2. In small, microwave-safe bowl, combine egg, cheese and sausage. Microwave on high 60 seconds, or until egg is set.
3. Transfer rice to small bowl and top with egg and sausage mixture. Season with salt and pepper, to taste, if desired.

Coffee Breakfast Rice Pudding

Prep time: 2 minutes
Cook time: 2 minutes
Total time: 4 minutes
Servings: 1

• 1 cup Minute Ready to Serve White Rice
• 1/2 cup hot brewed coffee
• 2 tablespoons heavy cream
• 1 tablespoon granulated sugar
• 1/4 teaspoon vanilla extract
• 1 small banana, sliced

1. Heat rice according to package directions. In microwave-safe bowl, stir rice, coffee, cream, sugar and vanilla.
2. Microwave on high, stirring halfway through, 60-90 seconds, or until rice is heated through, creamy and most liquid is absorbed. Let stand 2 minutes.
3. Top pudding with sliced banana.

Source: Minute Rice

(Family Features) When guests arrive for the holidays, handshakes and hugs are often the first order of business. However, a satisfying snack to tide hunger before the big meal is likely the next thought on everyone’s mind.

Keeping your loved ones full and content can be done with apples, an ingredient that heightens the flavor and appearance of favorite recipes like Apple Stuffing Bites with Rosemary Gravy. This comforting dish can be shared among the crowd for an easy way to call everyone to the kitchen.

An option like Envy Apples offer satisfying texture and taste with a consistently balanced, refreshing sweetness coupled with a crisp, elegant crunch. Perfect for small plates or use in recipes ranging from dinner to dessert, they also make for an easy snack when eaten fresh out of hand. A crimson red skin over a golden background practically glows, and their white flesh is naturally slow to brown when sliced for fresher flavor in sweet treats.

Visit EnvyApple.com to find more holiday appetizers.

Watch video to see how to make this recipe!

Apple Stuffing Bites with Rosemary Gravy

• 1          box stovetop stuffing
• 2          tablespoons butter
• 2          cups diced Envy Apples
• 1/2       onion, diced small

Gravy:

• 3          tablespoons butter
• 3          tablespoons flour
• 2          cups beef broth
• 2          teaspoons kosher salt
• 20        turns fresh cracked pepper
• 1          teaspoon Worcestershire sauce
• 1          tablespoon finely chopped rosemary

1. Preheat broiler.
2. Cook stuffing according to package directions; set aside and allow to cool slightly.
3. In large saute pan, melt butter saute apples and onion until tender. Set aside to cool slightly.
4. Stir together stuffing and apple mixture. Spread stuffing on sheet tray and allow to cool in refrigerator.
5. After cooling, form stuffing into medium bites and place on sheet tray lined with parchment paper.
6. Broil bites 8-10 minutes until golden brown and slightly crispy.
7. To make gravy: In small pot, melt butter and whisk in flour. Cook flour 1 minute, whisking frequently.
8. Whisk in beef broth, salt, pepper and Worcestershire sauce; bring to boil, whisking frequently. Remove from heat and stir in rosemary. If desired, continue gently simmering gravy to thicken.
9. Arrange stuffing bites in serving dish and drizzle with gravy. Serve hot.

Source: Envy Apples

(Family Features) When meals at home get stale and boring, adding some excitement back to family dinners can be as simple as a protein swap. Despite fish being a no-go for picky eaters in some families, there’s a flavorful solution for adding it to the menu in your home.

If you’re hoping to introduce kids (or a picky spouse) to fish for an at-home shakeup, try wrapping it with a flavorful favorite. This Bacon-Wrapped Halibut recipe calls for lightly seasoned fillets wrapped with all-natural bacon served alongside your favorite grains and vegetables – an easy yet tasty way to put seafood on the table.

Sourced from American Humane Certified family farmers that raise animals 100% crate-free with no antibiotics or added hormones, the Coleman Natural bacon in this 20-minute dish contains no artificial ingredients or preservatives so you can feel good about feeding your family better. Plus, with no sugar, it’s paleo-friendly and perfect for those looking to reduce sugar intake.

To find more family-friendly recipes, visit ColemanNatural.com/Recipes.

Watch video to see how to make this recipe!

Bacon-Wrapped Halibut

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

• 4          halibut fillets (6 ounces each), skin removed
• salt, to taste
• pepper, to taste
• 8          slices Coleman Natural Bacon
• 1          tablespoon canola oil
• cooked rice or other grain (optional)
• salad or other vegetable (optional)

1. Season halibut with salt and pepper, to taste, then wrap each fillet along shorter side with two bacon slices, tucking ends underneath to hold in place.
2. In large, nonstick skillet, heat oil over medium-high heat. Add fish and cook, turning once, until bacon is crisp, about 5 minutes on each side.
3. Serve fish with rice or salad.

Source: Coleman Natural Foods

(Culinary.net) There are few things better than festive holiday celebrations. Everyone is gathered around the table, ready to eat and enjoy the company. The atmosphere is joyful, the decorations are beautiful and the food is absolute perfection.

From warm casseroles to hearty proteins, most spreads are made of an array of colors with mouthwatering sides and desserts. However, there are some dishes the holidays just can’t happen without. One is a classic, traditional Sweet Cranberry Sauce. It’s popping with color and texture. Plus, it makes everything it tops taste just a little bit better.

This sauce is perfect for nearly any holiday celebration but is also a sweet treat that can be served over vanilla ice cream for dessert. It’s fruity with a hint of citrus and flavorful with a dash of ground cinnamon and a bit of ginger.

This recipe is perfect for Thanksgiving or Friendsgiving and works well into the holiday season for all the other celebrations that likely dot your calendar. It’s a timeless dish but with a fresh and tangy twist that’s perfect for both gatherings with many guests or simple nights at home with those leftovers you just can’t resist.

Find more recipes perfect for celebrating the holidays at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

Sweet Cranberry Sauce

Prep time: 2 minutes
Cook time: 10 minutes
Servings: 8

• 12        ounces cranberries
• 1          cup granulated sugar
• 1/4       cup orange juice
• 1/2       cup water
• 1 1/2    tablespoons ginger paste
• 1/8       tablespoon salt
• 1/4       teaspoon ground cinnamon
• 2          tablespoons orange zest
• vanilla ice cream (optional)

1. In large skillet over medium heat, combine cranberries, sugar, orange juice, water, ginger paste, salt, ground cinnamon and orange zest.
2. Bring to simmer. Stir until thickened to desired consistency, 15 minutes.
3. Cool 30 minutes. Transfer to bowl. Cover and refrigerate 30 minutes. Serve alone or over vanilla ice cream, if desired.

(Family Features) Whether you’re enjoying a special occasion or simply spending deserved time with loved ones, you can gather at breakfast or brunch and enjoy this easy-to-make, divine pancake that tickles taste buds and delivers a satisfying start to the day.

Add the naturally sweet taste of fruit to the breakfast table with this Grape Dutch Baby recipe that requires just 15 minutes of prep time in the kitchen. Or serve it as a light main dish for those nights when having breakfast for dinner is the plan. Fresh California grapes offer a tasty burst of flavor that pairs perfectly with an egg-based pancake.

Whether enjoyed at breakfast or throughout the day, grapes can be a convenient, healthy, hydrating and energizing option. In fact, research suggests regularly eating grapes as part of a healthy diet and lifestyle contributes to overall wellness and healthy aging. Specifically, eating grapes is linked to beneficial impacts on the health of specific body parts and systems, including the heart, brain, skin and colon.

Find more better-for-you recipes at GrapesFromCalifornia.com.

Watch video to see how to make this recipe!

Grape Dutch Baby

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

• 6          large eggs
• 1 1/3    cups all-purpose flour
• 1 1/3    cups low-fat milk
• 1/2       teaspoon vanilla
• 1/2       teaspoon salt
• 5          tablespoons unsalted butter, divided
• 2          cups red California grapes, halved
• 2          tablespoons brown sugar
• 1/8       teaspoon cinnamon (optional)
• confectioners’ sugar

1. Heat oven to 450 F. Put large (10-inch) cast-iron or ovenproof skillet in oven.
2. With electric mixer on high speed, beat eggs until frothy then beat in flour, milk, vanilla and salt, and beat until smooth, about 1 minute (batter will be thin). Remove skillet from oven and add 2 tablespoons butter, swirling to cover pan. Pour in batter and return to oven. Bake until puffed and golden brown, 14-19 minutes.
3. While pancake is baking, in another skillet over high heat, melt remaining butter and add grapes, brown sugar and cinnamon, if desired. Cook until grapes are heated through and sugar has melted. Spoon grapes over pancake, sprinkle with confectioners’ sugar and serve.

Nutritional information per serving: 280 calories; 6 g protein; 22 g carbohydrates; 18 g fat (58% calories from fat); 10 g saturated fat (32% calories from saturated fat); 180 mg cholesterol; 380 mg sodium; 1 g fiber.

Source: California Table Grape Commission

(Family Features) Many holiday hosts tend to pull out their most treasured family recipes when entertaining loved ones. After all, taste is the most important aspect of most holiday spreads, particularly when it comes to favorite baked goods and desserts.

Put a better-for-you twist on your baked classics this holiday season by swapping out less healthy cooking fats like butter, canola oil and vegetable oil with an option like Pompeian Light Taste Olive Oil. Ideal for baking desserts like this Lemon Cake or Sugar Cookies with Orange Glaze, as well as frying, this light tasting olive oil provides a healthier take on your holiday recipes without impacting the taste you and your guests love. This olive oil is high-quality and authentic, backed by a brand that has been perfecting the craft of olive oil since 1906.

Find more better-for-you holiday recipe inspiration at Pompeian.com/recipes.

Lemon Cake

Prep time: 10 minutes
Cook time: 1 hour, 15 minutes
Servings: 30

• 1 1/3 cups Pompeian Light Taste Olive Oil, plus additional for oiling pan
• 2 cups all-purpose flour
• 1 cup sugar
• 3/4 cup brown sugar
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/4 cups whole milk
• 3 large eggs
• 1 1/2 tablespoons grated lemon zest, plus additional for garnish (optional)
• 1/4 cup fresh lemon juice
• 1/4 cup limoncello
• powdered sugar, for garnish (optional)
• dried sweetened lemon rings, for garnish (optional)

1. Heat oven to 350 F. Oil 8-by-12-by-2-inch pan with olive oil and line bottom with parchment paper.
2. In bowl, whisk flour, sugars, salt, baking soda and powder. In another bowl, whisk 1 1/3 cups olive oil, milk, eggs, lemon zest, juice and limoncello. Add dry ingredients; whisk until just combined.
3. Pour batter into prepared pan and bake 60-75 minutes until top is golden and cake tester comes out clean. Transfer cake to rack and let cool 30 minutes.
4. Run knife around edge of pan, invert cake onto rack and let cool completely, 2 hours.
5. Sprinkle with powdered sugar, lemon zest and lemon rings right before serving, if desired.

Sugar Cookies with Orange Glaze

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 36

Cookies:

• 2 cups all-purpose flour
• 1 cup cake sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup Pompeian Light Taste Olive Oil
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2-3 tablespoons unsweetened milk of choice

Glaze:

• 1 cup powdered sugar, plus additional if needed, for thickening
• 2-3 tablespoons fresh orange juice
• 1/8 teaspoon salt

• orange slices or blood orange slices, for topping
• sugar, for topping

1. To make cookies: Preheat oven to 350 F. Lightly grease baking sheet.
2. In large bowl, stir flour, sugar, baking powder, baking soda and salt to combine.
3. Add olive oil, vanilla extract and almond extract. Stir until crumbly dough forms.
4. Add 2 tablespoons milk; stir until soft dough ball forms, adding more milk if needed.
5. Place dough ball on lightly floured surface. Roll out dough until 1/4-inch thick. Using jar lid or other circular object, cut out cookies; place on baking sheet. Repeat until all dough is used.
6. Bake 8-10 minutes; do not overbake. Set aside to cool.
7. To make glaze: In small bowl, stir powdered sugar, 2 tablespoons orange juice and salt until thick glaze forms. Add more juice, if needed, to thin out glaze or add more powdered sugar to thicken.
8. When cookies are cooled, glaze them. Top with orange slices or blood orange slices and pinch of sugar.

Source: Pompeian Oils & Vinegars

(Family Features) Few things bring family and friends together quite like the holidays, and serving up an elegant, seasonal meal centered around a mouthwatering main dish is a recipe for creating lasting memories with the ones you love.

Forging a fabulous holiday experience for the special people in your life starts with choosing a flavorful, tender cut of meat to serve as the centerpiece of the meal. Hand-cut by expert butchers, options like Spiral-Sliced Ham, Boneless Heart of Prime Rib Roast and Butcher’s Cut Filet Mignons from Omaha Steaks can serve as the focal point of a memorable holiday dinner. Flash frozen to capture freshness and flavor, you can select a standout cut of meat from the comfort of your home and have it delivered directly to your door in time to put together a tender, juicy main course.

Find more holiday recipe inspiration at OmahaSteaks.com/blog/recipes.

Rum and Cola Holiday Ham

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 30 minutes
Cook time: 80 minutes
Servings: 10-12

Ham:

• 1 Omaha Steaks Spiral-Sliced Ham (8 pounds)

Glaze:

• 1 cup cherry fruit spread
• 3/4 cup dark spiced rum
• 3/4 cup cola
• 2 teaspoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/4 teaspoon kosher salt

1. To make ham: Thaw frozen ham in refrigerator 24-48 hours.
2. Remove from refrigerator and let ham come to room temperature, about 30-45 minutes.
3. Preheat oven to 325 F. Remove ham from foil and film. Return ham to foil wrapping and place in oven-safe roasting pan. Roll foil down leaving 2 inches of foil around bottom of ham.
4. Place roasting pan with ham in oven on lower rack and heat uncovered 60-75 minutes, until ham starts to brown. While ham cooks, make glaze.
5. To make glaze: In medium saucepot, whisk fruit spread, rum, cola, Worcestershire sauce, Dijon mustard and salt until well incorporated. Bring to boil then reduce heat to medium. Simmer over medium heat 10 minutes then remove from heat. Cool to room temperature.
6. During last 15 minutes of cooking, glaze ham every 5 minutes.

Dijon-Herb Prime Rib Roast with Garlic Butter Mushrooms

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 3 hours
Servings: 4-6

Dijon-Herb Rub:

• 1/4 cup minced fresh Italian parsley
• 1/4 cup minced fresh oregano
• 1/4 cup minced fresh thyme leaves
• 1/4 cup minced fresh rosemary leaves
• 3 fresh garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1/2 cup canola oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon smoked paprika

Prime Rib Roast:

• 1 Omaha Steaks Boneless Heart of Prime Rib Roast (4 pounds), thawed
• kosher salt, to taste
• ground black pepper, to taste
• 1/4 cup canola oil

Garlic Butter Mushrooms:

• 6 tablespoons olive oil
• 1/2 cup small diced yellow onion
• 4 fresh garlic cloves, minced
• 1 pound button mushrooms, cleaned and quartered
• 1 pinch kosher salt, plus additional, to taste, divided
• 1 pinch ground black pepper, plus additional, to taste, divided
• 1/2 cup chicken stock
• 2 tablespoons unsalted butter
• 1/4 cup finely chopped Italian parsley

1. To make rub: In medium bowl, whisk parsley, oregano, thyme, rosemary, garlic, Dijon mustard, oil, salt, black pepper and paprika until well incorporated.
2. To make prime rib roast: Pat prime rib roast dry on all sides with paper towels. Season generously with salt and pepper, to taste. Allow roast to come to room temperature about 30 minutes.
3. Rub Dijon herb rub all over prime rib roast and allow to stand 10 minutes.
4. Preheat oven to 250 F.
5. In large cast-iron pan, warm oil over medium-high heat.
6. Sear roast on all sides until golden brown, 2-3 minutes per side.
7. Place seared prime rib on wire rack-lined sheet pan and place in oven.
8. Cook until internal temperature is 10 F below desired cooking doneness.
9. Rest 15-20 minutes before slicing.
10. To make mushrooms: In large pan, warm olive oil over medium-high heat. Add diced onions and saute about 1 minute.
11. Add minced garlic and lightly saute until fragrant, about 20 seconds.
12. Add mushrooms and pinch of salt and ground pepper to pan. Saute 3-4 minutes, or until mushrooms are tender.
13. Add chicken stock and reduce to one-third in volume, 3-4 minutes.
14. Add butter and parsley to pan and saute until butter is melted and incorporated. Immediately remove from heat and season, to taste, with salt and pepper.
15. Serve mushrooms with prime rib roast.

Suya-Dusted Filet Mignon with "Red Rice" Risotto

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 1 hour
Servings: 4

Suya Dust:

• 2 cups roasted cashews
• 1 tablespoon chicken bouillon
• 1 tablespoon, plus 1 teaspoon, smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground black pepper
• 2 teaspoons. ground ginger
• 2 teaspoons garlic powder
• 2 teaspoons onion powder

"Red Rice" Risotto:

• 3 tablespoons canola oil
• 1/2 cup diced yellow onion
• 3 fresh garlic cloves, smashed
• 1/2 cup diced red bell pepper
• 1 tablespoon tomato paste
• 1 large beefsteak tomato (about 1/2 pound), chopped
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon smoked paprika
• 1 teaspoon kosher salt, plus additional, to taste, divided (optional)
• 1/2 teaspoon ground black pepper, plus additional, to taste, divided (optional)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 1/2 cups Arborio rice
• 4 cups warmed chicken stock, divided
• 1/2 cup finely chopped Italian parsley
• 1 cup freshly shredded Parmesan cheese

Filet Mignon:

• 4 Omaha Steaks Butcher's Cut Filet Mignons (6 ounces each)
• kosher salt
• ground black pepper
• 4 tablespoons canola oil
• 2 tablespoons unsalted butter
• 1 clove garlic
• 1 thyme sprig

1. To make suya dust: In food processor, blend cashews, chicken bouillon, paprika, cayenne pepper, bell pepper, black pepper, ginger, garlic powder and onion powder into fine powder.
2. To make "red rice" risotto: In medium saucepan, warm canola oil over medium-high heat. Add onions, garlic and red bell pepper, sauteing until lightly caramelized, about 1 minute.
3. Add tomato paste to pan and saute until fragrant, about 1 minute. Add chopped tomato, Worcestershire sauce, paprika, 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper; continue sauteing until tomato starts to break down and soften, 3-4 minutes. Reduce heat to simmer and cook 3-4 minutes.
4. Remove from heat and finely blend in food processor. Set aside.
5. In separate medium saucepan, warm olive oil and butter over medium-high heat.
6. Add Arborio rice and stir until slightly nutty and translucent, about 1 minute.
7. Add pureed tomato-pepper mixture and 1 cup chicken stock; bring to boil then reduce heat to medium.
8. Add 1 cup stock each time Arborio rice absorbs almost all broth. Continuously stir risotto each time stock is added to rice. Keep adding stock until risotto is al dente and still viscous then stir in parsley and Parmesan cheese. Season, to taste, with salt and pepper, if desired.
9. To make filet mignon: Pat steaks dry with paper towels and liberally season with salt and ground black pepper on both sides.
10. In large cast-iron skillet, warm canola oil over medium-high heat.
11. Place filets in skillet and sear 3 minutes.
12. Flip steaks and add butter, garlic clove and thyme. Baste steaks with butter and allow filets to finish cooking, 3-4 minutes for medium-rare doneness.
13. Rest filets 7-8 minutes. Serve over "red rice" risotto and sprinkle suya dust over filets.

Source: Omaha Steaks