recipes

Meal Ideas 04 January 2018

Simple Sheet Pan Suppers

(Family Features) At times, spending hours in the kitchen can be a relaxing, enjoyable experience. However, even for avid home cooks, a busy weeknight isn’t one of those times. Fortunately, solutions like sheet pan suppers make it easy to create dishes with exceptional flavor depth that come together quickly and clean up just as fast.

Keeping a variety of vegetables on hand makes it simple to pull together a family meal. Onions, for example, are versatile, flavorful, easy to store, have a long shelf-life and are available year-round from U.S. growers. An added benefit when cooking with onions is that you’re serving up a good source of fiber.

All About Onions

Knowing how to buy and store onions can make them true superstars in your kitchen. Growers and shippers of the National Onion Association and Idaho-Eastern Oregon Onion Committee offer these tips:

Buying
When shopping, buy onions with dry outer skins, free of spots or blemishes. The onion should be firm and have no scent. Avoid bulbs that have begun to sprout.

Yellow, red and white onions are available year-round from
producers in the United States.

Seasonal differences like flavor and texture are noticeable and highlighted during these time frames:

Fall and winter onions (available August-April ) have multiple layers of thick, paper-like layers of skin. Known for their mild to pungent flavor profile, these varieties can be eaten raw, and are ideal for roasting, caramelizing, grilling and frying because they have less water content.

Spring and summer onions (available March-August) have thin, often transparent skins and are typically sweeter and milder than fall and winter varieties. Due to their high water content and mild flavor, they are best used for raw, pickled, lightly cooked or grilled dishes.

Storing
Store onions in a cool, dry, well-ventilated place, not the refrigerator. Do not store whole, unpeeled onions in plastic bags. Lack of air movement reduces storage life. Peeled or cut onions may be stored in a sealed container in the refrigerator for up to 7 days.

For more tasty recipes to make supper a cinch, visit onions-usa.org and usaonions.com.
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Spicy Sheet Pan Roasted Jambalaya

Recipe courtesy of the National Onion Association and Idaho-Eastern Oregon Onion Committee
Servings: 4-6

  • 1          large yellow onion, diced
  • 1/2       large green bell pepper, diced
  • 1/2       large yellow bell pepper, diced
  • 1/2       large red bell pepper, diced
  • 3          stalks celery, sliced or diced
  • 2          garlic cloves, minced
  • 1-2       jalapenos, seeded and diced
  • 1          pint cherry tomatoes
  • 3          tablespoons olive oil, divided
  • 1/2       teaspoon salt
  • 1/2       teaspoon black pepper
  • 1          link (13.5 ounces) Andouille sausage, sliced
  • 1          pound large shrimp, peeled and deveined
  • 1          tablespoon Cajun seasoning blend
  • linguine noodles, cooked according to package directions
  • 1-2       lemons, sliced in thin wedges
  • 2          green onions, sliced
  • fresh chopped parsley
  1. Heat oven to 400° F.
  2. Line 13-by-18-inch sheet pan with parchment paper.
  3. In large bowl, combine onion, bell peppers, celery, garlic, jalapenos, tomatoes, 2 tablespoons olive oil, salt and pepper until evenly combined. Spread out evenly on pan in single layer. Add slices of Andouille sausage. Roast 15-20 minutes, or until vegetables are tender and start to brown.
  4. Toss shrimp with Cajun seasoning and prepare linguine noodles.
  5. When ready, remove baking sheet from oven. Place shrimp on top of vegetable and sausage mixture in single layer. Top with half the lemon wedges. Return to oven and cook about 5-8 minutes, or until shrimp is no longer pink.
  6. Serve over linguine garnished with green onions and parsley with remaining fresh lemon wedges on side.

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Easy Drumstick-Quinoa Sheet Pan Supper

Recipe courtesy of the National Onion Association and Idaho-Eastern Oregon Onion Committee
Servings: 4-6

  • 8-10     chicken legs
  • 1          fennel bulb
  • 1          large yellow onion, sliced
  • 1          large red onion, sliced
  • 2          garlic cloves, sliced
  • 3          medium-sized potatoes, cubed
  • 1          orange (1/4 cup juice and zest)
  • 1/4       teaspoon thyme, dried
  • 2          tablespoons olive oil
  • 1          teaspoon sea salt
  • 1/2       teaspoon black pepper
  • 2          tablespoons fresh chopped parsley
  • orange rind curls
  • brown rice, cooked according to package directions
  • quinoa, cooked according to package directions
  1. Heat oven to 400° F.
  2. Line 13-by-18-inch sheet pan with parchment paper.
  3. Place chicken legs on pan. Spread fennel, yellow onion, red onion, garlic and potatoes around and in between legs.
  4. In small bowl, whisk together orange juice and zest, thyme and olive oil. Pour mixture over chicken and vegetables. Season with salt and pepper.
  5. Roast 45 minutes, or until chicken is cooked through and vegetables are tender. Cook rice and quinoa.
  6. Garnish chicken with parsley and orange curls. Serve over brown rice and quinoa.

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Sheet Pan-Style Buddha Bowls

Recipe courtesy of the National Onion Association and Idaho-Eastern Oregon Onion Committee
Servings: 4-6

  • 2          yellow onions, peeled and cut into 1/2-inch wedges
  • 1/2       head of red or purple cabbage, cut into wedges
  • 2          red potatoes, cut into 1/2-inch wedges
  • 1          small butternut squash, peeled and 1/2-inch diced
  • 1          pound Brussels sprouts, halved
  • extra-virgin olive oil
  • salt, to taste
  • black pepper, to taste
  • 1 1/2    cups quinoa, cooked according to package directions

Tahini sauce:

  • 1          tablespoon tahini
  • 1/2       lemon, juiced
  • 1          teaspoon Dijon mustard
  • 1/2-1    teaspoon maple syrup
  • 2          avocados, peeled and sliced
  • fresh parsley
  1. Heat oven to 400° F.
  2. Line 13-by-18-inch sheet pan with parchment paper.
  3. Place onion, cabbage, potatoes, squash and Brussels sprouts in single layer on pan. Drizzle with olive oil and season with salt and pepper. Roast vegetables 40 minutes, or until tender. Add more salt and pepper if needed.
  4. While vegetables roast, cook quinoa.
  5. To make tahini sauce: In small bowl, whisk tahini, lemon juice, mustard and syrup until smooth.
  6. To assemble Buddha bowls: Spoon quinoa into bowls. Add roasted veggies and garnish with avocado and parsley. Drizzle tahini sauce over each bowl and serve.

Source: National Onion Association and Idaho-Eastern Oregon Onion Committee

Breakfast & Brunch 17 November 2017

Make this Holiday Flavorful

(Family Features) Both first-time and experienced hosts know holiday entertaining is about more than serving one large feast for family and friends. This season, think outside the dinner table and incorporate tasty brunch dishes into your holiday planning to help keep guests satisfied morning, noon and night.

Arm yourself with everything you need for effortless holiday hosting. Whether you’re making a hearty breakfast or a sweet dessert, Smithfield’s online Holiday Hub has entertaining tips and simple recipes for cooking up flavor-filled dishes all season long. With guests coming from out of town or kids returning home from school, hosts can rest assured knowing every meal is covered.

Try adding savory, slow-smoked bacon to a recipe like this Bacon Lattice Breakfast Tart with Spinach and Mushrooms. Or serve guests these Pull-Apart Rosemary Sausage Rolls made with premium pork sausage and flaky biscuits for robust flavor any time of day.

Find more holiday inspiration at Smithfield.com/HolidayHub.

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Pull-Apart Rosemary Sausage Rolls

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 20 biscuits

  • 1          pound Smithfield Hometown Original Fresh Sausage Roll
  • 2          teaspoons finely chopped rosemary leaves, plus sprigs for garnish (optional)
  • 1/2       teaspoon freshly ground black pepper
  • 1          egg
  • 1          teaspoon water
  • 2          cans (12 ounces each) refrigerated small biscuits (20 biscuits total)
  1. Heat oven to 400° F. In bowl, unpackage sausage and lightly mix with rosemary and pepper. Divide into 20 pieces, rolling into little balls; refrigerate until needed.
  2. In small bowl, whisk egg and water until frothy. Remove biscuits from packaging and carefully dimple centers with thumbs. Insert sausage balls in centers and place biscuits close together on lightly sprayed or greased cookie sheet. Brush exposed biscuit dough with egg wash and top with rosemary sprigs, if desired. Bake 12-15 minutes, or until biscuits are golden and sausage is cooked through. Serve warm.

Substitution: Smithfield Hot Fresh Sausage Roll or Sausage Patties can be substituted for Original Fresh Sausage Roll.

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Bacon Lattice Breakfast Tart with Spinach and Mushrooms

Prep time: 20 minutes
Cook time: 45 minutes
Servings: 4

  • 6          slices Smithfield thick-cut bacon, any flavor
  • 1          cup sliced cremini or button mushrooms
  • 3          cups lightly packed baby spinach
  • 1          refrigerated prepared pie crust
  • 6          large eggs
  • 1          cup half and half
  • 1/4       cup grated Parmesan cheese
  • 1/2       teaspoon salt
  • 1/4       teaspoon freshly ground black pepper
  1. Heat oven to 350° F.
  2. In skillet, cook bacon over medium heat 5-6 minutes, or until slightly rendered and beginning to curl. Remove bacon from pan and drain on paper towels until cool enough to handle. Drain all but 1 tablespoon fat from pan and cook mushrooms over high heat 4-5 minutes, or until softened and any moisture in pan has evaporated, stirring occasionally. Add spinach leaves and cook 1 minute, or until just wilted.
  3. Line 9-inch pie plate with pie crust, working crust up sides with fingers; refrigerate until needed. In bowl, lightly whisk eggs and stir in half and half, Parmesan, salt and pepper; reserve.
  4. Add mushrooms and spinach to egg mixture and stir to combine. Pour into pie crust and bake 20-25 minutes, or until eggs are begin to set. Increase oven temperature to 400 F. Arrange bacon loosely in woven lattice form on top of pie and return to oven. Bake 18-20 minutes, or until bacon begins to crisp and crust is golden brown.
  5. Let cool on wire rack 10-15 minutes before serving.

Substitutions: Whole milk can be substituted for half and half. Baby kale can be substituted for baby spinach.

Source: Smithfield

Meal Ideas 26 September 2017

A Fresh Tailgate Menu

Quick and tasty ideas for game day

(Family Features) Take your tailgating game to new heights this season with fresh dishes that are easy to make and serve, whether your tailgating tradition takes place at the game or at home.

Fast prep times and short ingredient lists make these recipes a cinch to prepare in advance and have ready to go as soon as you reach the parking lot or before guests arrive. The star ingredients are naturally hardwood-smoked sausages and seasoned deli meats from Eckrich, which offers a variety of smoked sausage flavors in traditional ropes and bun-length links as well as gluten-free deli meats such as Black Forest ham and oven-roasted turkey, all with just the right blend of seasonings for a rich, savory taste.

You can switch up the flavors of these recipes by subbing in different varieties of smoked sausage, such as replacing the original rope-style smoked sausage with Eckrich Jalapeno & Cheddar Links. The roll-ups are also easy to customize for guests using any type of deli meat, and they’re easy to enjoy on the go if you need a quick bite on the way to the stadium.

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Tailgate Like a Pro

Try New Toppings
Smoked sausage and deli meats are easy to add to a bun for an instant meal, and there's plenty of ways to dress your tailgate menu up or down based upon the preferences of your guests. Be sure to keep some basics on hand for those who prefer traditional preparation, but for the more adventurous types, try out these ideas for toppings that create a new dimension of flavor.

  • Grilled onion
  • Grilled peppers
  • Grilled, roasted or sauteed mushrooms
  • Spicy mustard
  • Flavored ketchup (think spicy, fruity or sweet)
  • Ethnic flavors like curry or marinara sauce
  • Hot sauce
  • Roasted corn relish
  • Crumbled or shredded cheese
  • Bacon crumbles

Handy Hacks

  • Repurpose coffee filters as holders for your sandwiches. They're easy to hold and help keep your favorite toppings contained.
  • Up-cycle an empty six-pack container into a convenient cookout caddy to hold napkins, condiments and utensils. Not only is it quick to grab and place on the table, but it helps keep napkins from blowing away in a breeze.
  • For kabobs, keep wooden skewers from charring by soaking them in water before threading on ingredients.
  • Prepare toppings the night before and arrange them in a disposable foil pan for a quick and easy DIY topping bar.

Million Dollar Moment

This season, Eckrich – the official smoked sausage and deli meat sponsor of the College Football Playoff – is once again hosting the Road to the National Championship sweepstakes. Fans around the country will have the chance to make a 20-yard throw for $1 million at some of the biggest college football games of the season, including the 2018 College Football Playoff National Championship in Atlanta. Visit EckrichFootball.com for your chance to win.

Find more game-day recipes at Eckrich.com.
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Grilled Sausage Skewer Sandwiches

Cook time: 15 minutes
Servings: 6

  • 1          regular size package Eckrich Smoked Sausage
  • 1          small red onion, cut into 1-inch pieces
  • 1          red bell pepper, seeded, cut into 1-inch pieces
  • 6          wooden skewers, 10 inches long
  • 1/2       cup Italian salad dressing, divided
  • 6          bolillo or sandwich rolls, split
  • 1          avocado, cut into 1/2-inch thick slices
  • 1/4       cup cilantro leaves
  1. Heat grill to medium-high.
  2. Cut sausage into 1/2-inch thick slices. Thread sausage, onion and bell peppers alternately onto skewers. Brush 1/4 cup salad dressing on skewered sausage and vegetables.
  3. Grill until sausage is golden brown and vegetables are crisp-tender, about 10 minutes, turning once.
  4. Brush remaining salad dressing on rolls. Fill rolls with grilled sausage and vegetables. Divide avocado and cilantro onto each.

Tip: To broil sausage rather than grill, heat broiler to medium-high, follow the same skewer preparation instructions and broil about 10 minutes, or until sausage is golden brown and vegetables are crisp-tender.
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Ham and Turkey Roll-ups

Cook time: 10 minutes
Servings: 2

  • 4          ounces Eckrich Deli Oven Roasted Turkey Breast
  • 4          ounces Eckrich Deli Black Forest Ham
  • lettuce leaves
  • 2          tablespoons chunky guacamole
  • 1/4       cup chopped cucumbers
  • 1          tablespoon shredded cheddar cheese
  • 2          slices bacon, cooked and crumbled
  1. Layer turkey and ham slices. Layer lettuce, guacamole, cucumber, cheese and bacon crumbles. Roll meat and secure with toothpick.

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Potato Salad with Smoked Sausage

Cook time: 30 minutes
Servings: 6

  • 3/4       regular size package Eckrich Smoked Sausage, halved lengthwise, cut into 1/2-inch thick slices
  • 3          small red potatoes (about 2 1/2 pounds), cooked and quartered
  • 1          can (4 ounces) pitted ripe olives, drained and halved
  • 2          cups Italian dressing
  • 1          green onion, sliced (about 1/4 cup)
  • 1          clove garlic, minced
  • 2          teaspoons ground black pepper
  1. In large skillet over medium heat, cook sausage 6 minutes, stirring occasionally. Stir in potatoes; cook until heated through, stirring occasionally. Remove from heat.
  2. Add olives, dressing, onions, garlic and pepper; mix lightly.

Source: Eckrich

Breakfast & Brunch 28 April 2017

Bring Brunch Home

(Family Features) There’s no denying that brunch is a popular favorite, but you don’t have to leave the comfort of your own home to enjoy a delicious spread with family and friends.

Enjoy this weekend luxury every day and bring brunch home with premium ingredients like Smithfield’s Hometown Original Bacon, Anytime Favorites Diced Ham and Fresh Breakfast Sausage.

Delight friends and family with a full spread of mouthwatering recipes like Sausage and Egg Tarts dressed with Asparagus and Tomatoes, Cheesy Bacon Jalapeno Corn Muffins, Cinnamon French Toast Sausage Roll-Ups and Scrambled Eggs and Ham in a Waffle Cup. Then enhance your menu with options for customization like jams, butters and toppings to make brunch at home unique and unforgettable.

Boost Brunch with a Bloody Mary Bar
Premium ingredients and worthwhile recipes are a great way to make brunch at home, and adding a Bloody Mary bar to the mix is one way to give your spread extra flair. Provide your guests multiple options for toppings so they can perfectly customize their adult beverages with garnishes like these:

  • Salt (plain or flavored)
  • Pepper
  • Horseradish
  • Smithfield Hometown Original Bacon
  • Celery stalks
  • Worcestershire sauce
  • Lemons
  • Limes
  • Hot sauces
  • Stuffed olives
  • Pickled green beans
  • Pickle spears
  • Onions
  • Cheese cubes
  • Cherry tomatoes

For more brunch and entertaining recipe inspiration, visit Smithfield.com.

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Cheesy Bacon Jalapeno Corn Muffins

  • Nonstick cooking spray
  • 1 package (16 ounces) Smithfield Hometown Original Bacon
  • 3/4 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup shredded sharp cheddar cheese
  • 2 eggs
  • 6 tablespoons butter, melted
  • 1/3 cup honey
  • 3/4 cup milk or buttermilk
  • 1 can corn kernels, drained
  • 2 medium jalapeno peppers, seeded and diced
  • 1 medium jalapeno pepper, thinly sliced
  1. Heat oven to 375° F.
  2. Line rimmed baking pan with foil and set lightly sprayed baking rack in pan. Cut bacon crosswise into thirds and lay out bacon strips on rack, being careful not to overlap slices. Bake 10-12 minutes, or until bacon has just begun to crisp. Remove from oven and drain on paper towels. Increase oven temperature to 400 F.
  3. In large bowl, stir together flour, cornmeal, baking powder, salt and cheese until well mixed.
  4. In small bowl, whisk eggs until frothy and stir in melted butter, honey and milk. Add milk mixture to dry ingredients and stir until combined. Fold in corn and diced jalapeno and reserve.
  5. Lightly spray or butter 12-cup muffin tin and line each cup with two slices of bacon. Evenly divide muffin batter into cups, filling about three-fourths full and top with remaining bacon and sliced jalapeno. Bake muffins 20 minutes, or until golden brown, using toothpick to test doneness. Let cool briefly, remove muffins from tin and serve while still warm.

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Sausage and Egg Tarts with Asparagus and Tomatoes

  • Flour, for dusting
  • 1 package (about 1 pound) frozen prepared puff pastry, thawed
  • 9 eggs, brought to room temperature for 30 minutes, divided
  • 1 teaspoon water
  • 1 Smithfield Hometown Original Fresh Sausage Roll, sliced into 8 patties, cooked and halved
  • 1 pound fresh asparagus spears, cut into pieces
  • 1 pint grape tomatoes, halved lengthwise
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1/2 cup shredded Parmesan cheese (optional)
  1. Heat oven to 400° F.
  2. On lightly floured surface, roll out pastry and cut into eight 4-5-inch squares and transfer to greased or parchment-lined baking sheets spaced about 1 inch apart. Using small knife, lightly score line 1/2-inch inside edges of squares to create framed border. With fork, prick several holes in center of pastry squares.
  3. Bake squares 7-8 minutes, or until pastry has puffed substantially yet not begun to brown. Remove from oven and immediately tamp down centers inside of scored line carefully with back of fork.
  4. Lightly beat 1 egg with water and brush outside frames of pastry with egg wash. Slightly overlapping framed pastry borders, equally divide and arrange sausage, asparagus and tomatoes in pastry squares, leaving centers open for eggs. Top each with cracked egg, seasoning with salt and pepper and sprinkling with cheese, if desired.
  5. Return to oven and bake 8-10 minutes, or until puff pastry is golden brown and eggs have just set. Let cool slightly and transfer tarts with spatula to serving plate and serve warm.

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Cinnamon French Toast Sausage Roll-Ups

  • 12 Smithfield Fresh Sausage Links
  • 2 eggs
  • 2/3 cup milk
  • 3 tablespoons almond liquor (optional)
  • 1/2 teaspoon ground cinnamon
  • 6 slices whole-wheat bread, crust removed and cut in half
  • 3 tablespoons butter
  1. Cook sausage according to package directions; keep warm.
  2. Beat together eggs, milk, almond liquor and cinnamon. Dip one bread slice half in egg mixture and wrap around one sausage link. Press bread edges together where they overlap to keep from unrolling. Repeat with remaining bread and sausage links.
  3. Heat large skillet over medium heat; add butter and let melt. Place French toast-wrapped sausages in skillet, seam-side down. Cook until browned on all sides, about 10 minutes total.

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Scrambled Eggs and Ham in a Waffle Cup

  • 6 eggs
  • 1/2 cup milk
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups Smithfield Honey Cured Boneless Ham Steak, diced
  • 1 tablespoon butter
  • 8 waffle cups (4 ounces each)
  • 4 teaspoons maple syrup, warm, divided
  • 1 teaspoon fresh thyme, chopped
  1. In bowl, whisk together eggs, milk, cheese, salt and pepper; stir in ham.
  2. In 10-inch, nonstick skillet, melt butter over medium-high heat. Add egg mixture; reduce heat to medium-low.
  3. Using wooden spoon, scrape eggs from edges of pan to center. Continue stirring eggs 3-5 minutes, or until fluffy.
  4. Scoop 1/2 cup warm scrambled eggs into waffle cup and drizzle with 1/2 teaspoon maple syrup. Garnish with fresh thyme leaves. Repeat for each waffle cup.

Source: Smithfield Foods

Healthy 11 April 2017

Simple Ways to Produce Healthy Habits

(Family Features) If getting your kids to embrace healthy eating habits feels like a constant uphill battle, take heart in knowing you’re not alone. However, modeling smart choices in the kitchen and at the grocery store may be just the nudge your kids need.

One of the biggest hurdles many families face when it comes to healthier eating is getting started. These tips show how subtle changes can make it simple to introduce healthier choices the whole family can enjoy.

  • Mornings are a busy time for families, and it can be difficult to make a nutritious breakfast and get out the door. Even so, skip the packaged breakfast foods that are loaded with sodium and calories. Instead, make and freeze your own healthy breakfast foods ahead of time. These breakfast burritos are easy for reheating and eating on the go.
  • A common misperception is that eating healthfully takes too long. Set a good example for kids to follow by preparing healthy dinners at home. This one-pot turkey skillet is ready in less than 25 minutes to make dinner and cleanup a breeze.
  • When kids are empowered to choose what they eat, they’re more likely to enjoy it. One easy way for kids to identify smart choices in the produce department is by looking for foods with the Produce for Kids logo. Not only are these items an important part of a balanced meal, shoppers who support the products are giving back to local organizations that help children and families.

To find additional tips to encourage your family’s healthy eating and more than 300 registered dietitian-approved recipes, visit produceforkids.com.

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Make-Ahead Freezable Breakfast Burritos

Recipe courtesy of Produce for Kids
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 14

  • 2 teaspoons olive oil, divided
  • 16 ounces lean turkey breakfast sausage
  • 1 medium red bell pepper, finely chopped
  • 1 small Vidalia onion, finely chopped
  • 1 large tomato, finely chopped
  • 12 large eggs
  • 1/2 teaspoon pepper
  • 1 cup low-fat shredded cheddar cheese
  • 14 whole-wheat tortillas (8 inches each)
  1. In nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage and cook 5-8 minutes, or until cooked through. Transfer to plate and set aside.
  2. In same skillet, add remaining oil, bell peppers, onions and tomatoes, and cook 3-5 minutes, or until softened. Add tomatoes and cook 2 minutes.
  3. In large bowl, scramble eggs and pepper. Add to pan and cook, stirring regularly, 3-4 minutes, or until eggs are set. Remove from heat and mix in sausage and cheese. Let cool.
  4. Fill tortillas with 1/2 cup egg mixture, roll into burrito and lay seam-side down on parchment-lined baking sheet. Freeze 1 hour. Transfer to freezer-safe re-sealable bag and return to freezer.
  5. To reheat burritos, remove from freezer, wrap in paper towel and microwave on high 1-2 minutes.

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One-Pot Healthy Turkey Skillet

Recipe courtesy of Produce for Kids
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4

  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground turkey
  • 1 medium green bell pepper
  • 1 medium sweet onion
  • 3 Roma tomatoes
  • 8 ounces whole-wheat elbow macaroni, cooked according to package directions
  • 1 can (15 1/2 ounces) kidney beans, rinsed and drained
  • 2 teaspoons cumin
  • 2 tablespoons chili powder
  • 1/4 teaspoon salt
  1. In nonstick skillet over medium-high heat, heat oil. Add turkey and cook 10 minutes, or until no longer pink.
  2. In food processor, pulse bell pepper, onion and tomatoes until chunky.
  3. Add vegetable mixture, noodles, beans, cumin, chili powder and salt to skillet and let simmer 15 minutes.

Source: Produce for Kids

Meal Ideas 01 November 2016

Gather Around Hearty, Comforting Foods

(Family Features) Keep warm with hearty dishes that satisfy appetites and comfort food cravings. From russets to reds, fingerlings to purples, the hearty potato comes in many beautiful varieties that add color and texture to beloved comfort dishes. Bring out the flavors of your down-home creation by pairing it with a perfectly suited wine.

Comforting Complements
A spicy red with raspberry and peppery flavors, Zinfandel pairs particularly well with the flavors of winter — the season where comfort food is king. When searching for the perfect complement to your hearty, comfort fare, go for wines that deliver on quality at a fair price.
Discover Amador County, an up-and-coming wine region nestled in the rolling Sierra Foothills of California, through the wines of Renwood Winery. The winery runs under the direction of Joe Shebl, a talented winemaker whose artistic vision and passion for both Zinfandel and Amador County shows in every bottle.
For more information, visit www.renwood.com.

One Healthy Spud
Beyond their appearance in some of the most beloved dishes, potatoes also boast many benefits to your diet. Here are few reasons to add this versatile vegetable into meals:
Potassium — Potatoes are a great source of potassium, which may help lower high blood pressure, making them a heart-healthy choice. In fact, potatoes contain more potassium than a banana or spinach.
Vitamins — A spud a day may keep the cold germs away. One medium-sized spud has nearly half the recommended daily value of vitamin C and is also a good source of vitamin B6.
Dietary fiber — Potatoes are also a source of dietary fiber, a complex carbohydrate, which is known to increase satiety and help with weight loss.
Gluten free — Potatoes are a naturally gluten-free food, so those with gluten sensitivity can enjoy this flavorful vegetable.

For more on potatoes and healthy recipe ideas, visit www.eatwisconsinpotatoes.com.

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Country Stew

Pair with Renwood Zinfandel, California
Yield: 6 servings

  • 5 pounds bone-in short ribs, trimmed and cut into 2-inch pieces
  • 3/4 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 2 cups water
  • 1 1/3 cups Renwood Zinfandel
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 beef bouillon cubes
  • 6 large Wisconsin potatoes, washed, peeled and quartered
  • 1/2 pound small fresh mushrooms, cleaned and trimmed
  • 1 package (10 ounces) frozen whole green beans
  • 1 can (16 ounces) peeled whole tomatoes, undrained
  1. Dredge ribs in flour to coat; reserve leftover flour.
  2. Heat oil in 8-quart Dutch oven on moderate heat.
  3. Add half of ribs and brown on all sides. Once browned, remove ribs. Repeat instructions for remaining ribs.
  4. Stir in the reserved flour. While stirring, add 1 cup water and wine and stir until thickened.
  5. Return ribs to the pan.
  6. Add onion, garlic, salt, pepper and bouillon and bring to a boil.
  7. Cover and lower heat to simmer for about 1 hour, or until ribs are tender.
  8. Remove ribs with slotted spoon and cover with foil to keep warm.
  9. Add potatoes, mushrooms and beans. Simmer 20 to 30 minutes, or until vegetables are tender.
  10. Add ribs and tomatoes with liquid, and heat through.
  11. Use slotted spoon to remove meat and vegetables to large serving platter.
  12. Remove gravy to serving container and serve with ribs.

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Healthy Potato Lasagna

Pair with Renwood Premier Old Vine Zinfandel, Amador County
Yield: 4 servings

  • 2 links Italian turkey sausage (3 1/2 ounces each)
  • 1 1/2 cups chopped onion
  • 1 cup fat-free ricotta cheese
  • 1 teaspoon dried basil or Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 egg white
  • 2 cups marinara sauce, divided
  • 1 1/4 pounds Wisconsin Yukon gold potatoes, peeled and thinly sliced, divided
  • 1 cup part-skim shredded mozzarella cheese, divided
  1. Remove sausage from casing and crumble into medium skillet with onion.
  2. Cook for 10 minutes or until both are browned, breaking up sausage with back of spoon.
  3. Stir together ricotta, basil, garlic powder and egg white in small bowl.
  4. Spread 1/2 cup marinara sauce in bottom of 9-inch square baking dish.
  5. Place 1/3 of the potatoes in the bottom of the dish, forming solid layer with no gaps.
  6. Drop 1/2 ricotta mixture in spoonfuls over top and spread out just a little.
  7. Sprinkle with 1/3 of mozzarella and 1/2 sausage mixture.
  8. Add 1/2 cup more sauce then repeat potato, cheese and meat layers.
  9. Top with last layer of potatoes, remaining sauce and mozzarella.
  10. Cover with plastic wrap and make small slit to vent.
  11. Microwave on high for 30 minutes or until potatoes are tender.

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Quick & Healthy Slow Cooker Chicken & Potatoes

Pair with Renwood Zinfandel, Fiddletown

  • 2 teaspoons Herbs de Provence (or combination of dried thyme, fennel, basil and savory)
  • 1 teaspoon garlic salt
  • Freshly ground pepper to taste
  • 1/2 cup flour
  • 1 tablespoon canola oil
  • 4 small (2 pounds) bone-in-chicken breasts, skin removed
  • 1 1/4 pounds small Wisconsin red potatoes
  • 3/4 cup frozen, thawed pearl onions
  • 1 cup small baby carrots
  • 3/4 cup reduced-sodium chicken broth
  • 8 ounces small baby bella or white mushrooms
  • Chopped fresh thyme (optional)
  1. Combine Herbs de Provence, garlic salt, and pepper on a dinner plate.
  2. Spoon flour onto a second dinner plate.
  3. Coat each chicken breast with herb mixture; then dredge in flour.
  4. Heat oil in a large skillet.
  5. Add chicken and cook over medium-high heat until chicken is golden brown on both sides (approximately 3 to 4 minutes per side). If necessary, cook chicken in two batches so as not to crowd the pan.
  6. Once browned, place chicken in large slow cooker and add all remaining ingredients, except fresh thyme.
  7. Cover slow cooker and cook on high for 4 hours or on low for 8 hours.
  8. Sprinkle with fresh thyme before serving, if desired.

Source: Renwood Winery / Wisconsin Potatoes

Breakfast & Brunch 07 March 2017

Easy Egg Casserole

With Jimmy Dean fully cooked Hearty Sausage Crumbles, you can whip up an Easy Egg Casserole in the morning – or even the night before – and pop it in the oven for a no-hassle breakfast that’s so comforting and delicious, they’ll be coming back for seconds.

Yield: 12 servings (1 square each)

  • 8 eggs
  • 3 cups milk
  • 1/4 teaspoon ground black pepper
  • 8 cups French bread cubes (3/4-inch pieces)
  • 1 package Jimmy Dean Hearty Original Sausage Crumbles
  • 2 cups (8 ounces) shredded sharp cheddar cheese, divided
  1. Preheat oven to 350°F
  2. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. Add bread cubes; stir gently until evenly coated. Stir in sausage crumbles and 1 1/2 cups cheese.
  3. Pour into lightly greased 13 x 9-inch baking dish; sprinkle with remaining cheese.
  4. Bake 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 12 squares to serve.

Spinach-Egg Casserole: Add 1 package (10 ounces) frozen chopped spinach, thawed and squeeze dry, to egg mixture before pouring into prepared baking dish.

Make-Ahead Egg Casserole: Assemble casserole as directed; cover. Refrigerate overnight. When ready to serve, uncover and bake 50 to 55 minutes or until knife inserted in center comes out clean.

Source: Jimmy Dean

Main Dishes 19 January 2017

Simple Slow Cooker Tips

(Family Features) Slow cookers are a simple, no-nonsense solution to making delicious meals for a family on the go. With minimal prep time, you can walk away and let the slow cooker work its magic – welcoming you home to an aromatic, ready-to-serve dinner. Here are some tips for slow cooker success:

  • Brown your meat before you heat. The extra few minutes you take to do so will greatly enhance the flavor of your meal. If you dredge your meat in a little flour before browning, you’ll also get a thicker sauce. While some foods will brown during the cooking process, they won’t have the same color and flavor they get when browned first on the stovetop. If you can find the time for this step, the results are worth it.
  • Prioritize your ingredients. Hardy, fresh vegetables such as carrots, potatoes, or turnips for example, cook more slowly than meat. To avoid undercooking these types of veggies, place them on the bottom or sides and the meat on top. Add tender veggies (peas) and strongly flavored veggies like broccoli, cauliflower or onions in the last 15 to 60 minutes. Dairy products like sour cream, milk or yogurt, tend to break down in the slow cooker. To prevent this, add them during the last 15 to 30 minutes of cooking. However, prepared items such as the Bob Evans’ Refrigerated Mashed Potatoes in this recipe can be added at the beginning. Stir in spices for the last hour of cooking. They will lose flavor if cooked with the rest of the ingredients for the duration.
  • Resist the urge to stir. Each time you lift the lid to do so, heat escapes, extending the needed cooking time by up to half an hour. Some recipes do instruct you to stir halfway through the cooking process or toward the end, but otherwise it's best to leave the lid closed. To check progress without lifting the lid, spin the cover until the condensation falls off. Then it's easy to see inside.

Here’s a deliciously simple slow cooker recipe from Bob Evans Food Products that your whole family will love:

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Slow Cooker Shepherd’s Pie

Prep time: 10 minutes
Cook time: 4 to 6 hours
Makes 6 servings

  • 1 pound Bob Evans Original Recipe Sausage Roll
  • 1 24 ounce package Bob Evans Mashed Potatoes
  • 2 cups frozen peas and carrots
  • 1 12 ounce jar beef gravy
  1. In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker. Add peas and carrots. Top with mashed potatoes. Pour gravy on top of potatoes. Cover and cook on low 4 to 6 hours.

For more family-friendly slow cooker recipes, visit www.bobevans.com.

Source: www.bobevans.com

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Holiday 09 December 2016

Serve Up Good Cheer

Easy ideas for feeding unexpected holiday guests

(Family Features) The holiday season brings friends and family from far and wide, and that often means you’ll be rolling out the welcome mat to guests who drop by unexpectedly. Whether you encounter a surprise visit or well-intentioned plans get shifted in the hustle and bustle of the season, make-ahead dishes will let you go with the flow and have fuss-free snacks and meals on hand, ready to serve your loved ones no matter when they arrive.

Ease your mind one step further and ensure each recipe comes out perfectly by using the right equipment during preparation. For example, Anolon Gourmet Cookware is designed for superior performance, lasting durability that stands up to rigorous kitchen use and easy maintenance. With sturdy ergonomic handles for lifting and leverage, the equipment is both comfortable to hold and aesthetically pleasing.

Explore more pots, pans and cookware options from Anolon Gourmet Cookware at anolon.com to make it easy to welcome unexpected guests this holiday season.

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Sausage, Cheddar and Sourdough Strata

Recipe courtesy of Anolon Gourmet Cookware

  • Large Anolon Advanced Umber Skillet
  • 8 ounces sweet Italian sausage, removed from casing
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons fresh thyme
  • 1/2 teaspoon dried basil
  • 1 large red bell pepper, thinly sliced
  • butter
  • Anolon Vesta 9-by-13-inch Baking Dish
  • 1 sourdough baguette (12 ounces), cut into 1/2-inch slices
  • 4 ounces sharp cheddar cheese, shredded
  • 8 large eggs
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  1. Heat skillet over medium heat. Add sausage and cook until no longer pink, 7-8 minutes, breaking into smaller pieces with wooden spoon. Transfer to bowl with slotted spoon. Add oil to skillet; stir in onion, garlic, thyme and basil: cook 2 minutes. Add bell pepper and cook, stirring occasionally, until softened, 5-6 minutes; remove from heat.
  2. Butter baking dish. Place single layer of bread on bottom; top evenly with onion mixture and sprinkle with sausage and cheese. Top with remaining bread slices.
  3. Whisk together eggs, milk, salt and pepper until well combined. Slowly pour mixture over top layer of bread. Cover with plastic wrap and place heavy objects (e.g., canned food) on top to weigh it down. Refrigerate at least 2 hours, or up to overnight.
  4. Heat oven to 350° F.
  5. Remove baking dish from refrigerator and uncover. Bake until strata is puffed and browned, and eggs are set, about 40-50 minutes. Remove from oven and let cool 5 minutes before cutting into serving pieces.

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Pumpkin and Macadamia Soup

Recipe courtesy of Anolon Gourmet Cookware

  • 3.5-Quart Anolon Advanced Umber Saucepan
  • 2 tablespoons olive oil
  • 1/3 cup roughly chopped raw macadamia nuts
  • 1 small white onion, chopped
  • 1 tablespoon grated ginger
  • 2 cups diced squash or pumpkin
  • 1 apple, peeled and chopped
  • 3 cups chicken stock
  • roasted macadamia nuts, for garnish
  1. In heavy-based, large saucepan, heat oil; add raw macadamias, onion and ginger, and saute over medium heat 2-3 minutes, or until golden.
  2. Add squash and apple, and cook 1-2 minutes longer then pour over stock. Cover and cook 15-20 minutes, or until squash is soft.
  3. Tip off some liquid and reserve then puree remainder using immersion blender, or in blender until smooth and creamy. Add reserved liquid to bring to desired consistency.
  4. Reheat and serve in bowls sprinkled with roasted macadamias.

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Brown Butter Pecan Cinnamon Bars

Recipe courtesy of Anolon Gourmet Cookware

  • Anolon Vesta 9-by-13-inch Baking Dish
  • 10 ounces unsalted butter, softened
  • 1 1/2 cups firmly packed light brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 2 cups coarsely chopped pecans, toasted
  1. Heat oven to 350° F.
  2. Grease baking pan.
  3. In medium pot over medium-low to medium heat, heat butter until golden brown, stirring frequently and making sure to scrape bottom of pan. Remove from heat and pour into bowl when golden brown to stop more coloring. Set aside.
  4. Whisk together sugars, eggs and vanilla extract. Whisk in butter in steady stream. Add flour, baking powder, cinnamon, salt and pecans. Stir until evenly blended.
  5. Spread batter evenly into prepared pan.
  6. Bake until toothpick inserted into center comes out clean, about 20 minutes. Do not overcook or bars will be dry. Let cool to room temperature then cut into pieces.

Source: Anolon Gourmet Cookware

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Appetizers & Sides 10 August 2015

7-Layer Taco Dip

Ingredients
  • 1 pound Bob Evans Original roll sausage
  • 1 can (16 ounces) refried beans
  • 1 can (4.5 ounces) chopped green chiles
  • 1 package (1.25 ounces) taco seasoning mix
  • 1 container (16 ounces) sour cream
  • 1 jar (11 ounces) salsa
  • 1 can (6 ounces) sliced black olives
  • 1 large tomato, diced
  • 1 bunch green onions, chopped
  • 2 cups (8 ounces) shredded Mexican cheese blend
  • Tortilla chips
Preparation
  1. In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix.
  2. Spread sausage mix into 7 x 11-inch serving dish. Top with sour cream, then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese.
  3. Serve immediately with chips. Refrigerate leftovers.
Preparation Time

15 minutes

Cook Time

10 minutes

Serves

8 servings

Notes, Tips & Suggestions

Whether you're hosting a watch party, or headed to a tailgate, having the right foods for the big game is crucial. Use these appetizer, side dish and dessert ideas to kick game time up a notch and try this recipe for a delicious dip that will be the hit of the season.

Source

Bob Evans

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