recipes

One Dish Meals 01 August 2018

7 One-Pot Recipes for Back-to-School Season

(Family Features) School is back in session, and so are hectic weeknights with little time to cook dinner. Instead of reaching for ready-made meals or takeout, serve up tasty one-pot dinners made with wholesome ingredients like spaghetti squash and quinoa. These seven kid-friendly recipes bring everything together in a single baking dish or skillet, so there's less prep and clean up, and more time for reconnecting around the dinner table.

  1. Spaghetti Squash Shrimp Lo Mein

    Load up on veggies with this weeknight version of an Asian takeout favorite. Carrots, bell pepper and shrimp are flavored with soy sauce, ginger and garlic. Try a microwave shortcut to cook the spaghetti squash and have it on the table in no time.

  1. Fall Skillet Pot Pie

    Rotisserie or leftover chicken, refrigerated biscuits and an oven-proof skillet make this comfort food favorite a weeknight reality. Add sweet potatoes, peas and flavor with thyme, cinnamon and garlic powder.

  1. Quinoa Taco Skillet

    McCormick Organics Taco Seasoning Mix adds kid-friendly flavor to this skillet dinner made with quinoa, ground turkey, fresh tomatoes and corn.

  1. Creamy Tomato Italian Parmesan Chicken

    Tender chicken simmered in a creamy red sauce, fresh parmesan and freshly ground Italian herbs make for a perfect weeknight dish. Whether you serve with pasta, atop Italian bread or let the chicken be the star, this dish is a guaranteed crowd-pleaser.

  1. Chicken Noodle Casserole

    Everyone's favorite soup gets a casserole treatment. Simply combine pasta, chicken, vegetables and gooey cheese with the flavors of pepper, garlic and Italian seasoning for a comforting weeknight meal, perfect for leftovers.

  1. Chicken Fajita Soup

    Warm up with a one-pot wonder that gets a Tex-Mex twist from McCormick Organics Fajita Seasoning Mix. Let the family customize with toppings like avocado, cheese, sour cream and tortilla strips.

  1. Chicken Chili with Apple and Sweet Potato

    Say goodbye to beans and whip up a new fall chili the whole family will love. Kitchen Basics Organic Chicken Stock gives the quick dish a rich, cooked-all-day flavor.

Find more tips and recipe inspiration for back-to-school season at McCormick.com and be sure to check out Pinterest and Facebook.

Source: McCormick Spice

Holiday 01 November 2018

Holiday Pairing Perfection

Festive flavors and seasonal sips

(Family Features) The holidays are the perfect time to gather with friends and family to celebrate the season.

Take the stress out of hosting by shopping at a store like ALDI for your holiday must-haves, including everything from food and wine to holiday decor and even gifts for nearly anyone on your list, helping you to save time and money.

Toast to the holidays with an impressive appetizer spread, paired with award-winning wines, with recipes like Cranberry Shrimp Ceviche Cups paired with the creamy and tropical taste of William Wright Chardonnay. Or whip up quick and easy Party Poppers made with dates, Brie cheese and bacon to mesh with the fruit, vanilla and spicy fall notes of Peaks & Tides Cabernet Sauvignon.

Blue Cheese and Walnut Mousse provides a savory finish when matched with La Rue Côtes de Provence Rosé and its hints of lavender, rosemary and thyme. Finally, add a little something sweet to your spread by pairing the refreshingly ripe Landshut Riesling with a festive Gingerbread Trifle.

Find more holiday recipes and shopping solutions at ALDI.us .

Blue Cheese and Walnut Mousse

Recipe courtesy of Chef Scott, ALDI Test Kitchen
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 10 servings

  • 2          tablespoons Simply Nature 100% Pure Avocado Oil
  • 3          large yellow onions, sliced
  • 5          ounces Happy Farms Preferred Blue Cheese Crumbles
  • 8          ounces Happy Farms Cream Cheese
  • Stonemill Ground Black Pepper, to taste
  • 1          cup Friendly Farms Heavy Whipping Cream
  • 8          ounces Southern Grove Chopped Walnuts, divided
  • 5          cucumbers, thinly sliced
  1. In large pan, heat oil and saute onions until brown and caramelized.
  2. In food processor, combine blue cheese crumbles and cream cheese. Process until smooth. Season with pepper, to taste.
  3. In medium bowl, using hand mixer, whisk cream until soft peaks form. Fold in cheese mixture and 4 ounces chopped walnuts.
  4. Top cucumber slices with mousse, caramelized onions and remaining chopped walnuts. Finish by grinding black pepper over top for garnish.
  5. Pair each serving with glass of La Rue Cotes de Provence Rosé.

Tip: Mousse can also be served as a dip with baguette slices.

Gingerbread Trifle

Recipe courtesy of the ALDI Test Kitchen
Prep time: 20 minutes
Yield: 12 servings

  • 1          package (3.4 ounces) Baker’s Corner Vanilla Pudding
  • 1 3/4    cups Specially Selected Premium Eggnog
  • 1/2       teaspoon Stonemill Pumpkin Pie Spice
  • 7          ounces Café Bistro Soft Gingerbread, crumbled, divided
  • 1 1/4    cups Friendly Farms Whipped Topping, divided
  • 1          cup Berryhill Apple Butter, divided
  • 2          teaspoons Stonemill Ground Cinnamon
  1. Whisk vanilla pudding mix and eggnog. Add pumpkin pie spice and beat 2 min­utes. Chill in refrigerator 10 minutes.
  2. In large glass bowl, layer one-third of gingerbread cookies, one-third of pudding, one-third of whipped topping and 1/2 cup apple butter; repeat two more times.
  3. The third layer will end with whipped topping. Garnish with cinnamon.
  4. Chill in refrigerator 2 hours.
  5. Pair each serving with glass of Landshut Riesling.

Party Poppers

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 25 minutes
Cook time: 15 minutes
Yield: 36 poppers

  • 8          ounces Southern Grove Pitted Dates
  • 4          ounces Specially Selected Brie Cheese Round
  • 6          ounces Southern Grove Slivered Almonds
  • 1 1/2    pounds Specially Selected Thick Sliced Hickory Bacon
  • 2          teaspoons Stonemill Ground Black Pepper
  1. Heat oven to 375° F.
  2. Cut dates in half, lengthwise.
  3. Cut brie into bite-size pieces, about the size of peanuts.
  4. Place one piece of Brie and four almond pieces on each open date half. Place other half on top.
  5. Quarter bacon slices, wrap tightly around stuffed dates and secure with toothpicks. Sprinkle with pepper.
  6. Line baking sheet with foil and place wrapped dates on top. Bake 15 minutes, or until bacon is crispy. Serve warm.
  7. Pair each serving with glass of Peaks & Tides Cabernet Sauvignon.

 

Cranberry Shrimp Ceviche Cups

Recipe courtesy of Chef Kates, ALDI Test Kitchen
Prep time: 20 minutes, plus 1 hour chill time
Cook time: 3 minutes
Yield: 16 ceviche cups

  • 1 1/2    teaspoons Stonemill Iodized Salt, divided
  • 16        ounces Specially Selected Black Tiger Shrimp, thawed
  • 1          cup Southern Grove Dried Cranberries
  • 1/2       red onion, roughly chopped
  • 1/2       cup fresh parsley
  • 1/2       jalapeno, roughly chopped
  • 1/4       cup fresh lemon juice
  • 1/4       cup fresh lime juice
  • 1/4       teaspoon Stonemill Crushed Red Pepper or Ground Black Pepper
  • 1          teaspoon Stonemill Oregano
  • 13        ounces Simply Nature Organic Tortilla Chips, for garnish
  • 2          limes, cut into wedges, for garnish
  • fresh cranberries, for garnish (optional)
  1. Bring medium pot of water to boil. Season with 1 teaspoon salt. Add shrimp and cook 3 minutes. Immediately plunge cooked shrimp into ice water bath. Peel shrimp and place in flat dish.
  2. In food processor, combine dried cranberries, red onion, parsley and jalapeno. Pulse until finely chopped. Add cranberry mixture to shrimp.
  3. Add lemon juice, lime juice, remaining salt, pepper and oregano. Stir to combine thoroughly. Refrigerate 1 hour.
  4. To assemble: Spoon ceviche (about 4-5 shrimp each) into small clear cups or glasses. Garnish with tortilla chips, lime wedges and fresh cranberries, if desired.
  5. Pair each serving with glass of William Wright Chardonnay.

Source: ALDI

Appetizers & Sides 01 November 2018

Appetizers for Easy Entertaining

(Family Features) When it comes time to entertain family and friends, it’s important to have a few simple, warm appetizers and small plates at the ready. Plan your menu with recipes that can be prepped ahead of time and popped in the oven when guests arrive. It can make hosting easier and more enjoyable.

A versatile ingredient that can enhance your favorite sweet and savory recipes, Musselman’s Apple Butter is more than just a spread. It’s made the old-fashioned way for perfect texture and a rich apple-cinnamon flavor, giving parties and get-togethers a unique taste in recipes like these Apple Brie Bites and Apple Butter Bacon-Wrapped Shrimp.

Find more appetizers ideal for entertaining at musselmans.com.

Apple Butter Bacon-Wrapped Shrimp

Servings: 10

  • 3/4       cup Musselman’s Apple Butter
  • 1/2       cup maple syrup
  • 1/2       teaspoon red pepper flakes
  • 1/2       teaspoon salt
  • 1/2       teaspoon smoked paprika
  • 10        pieces bacon
  • 10        extra-large shrimp, cleaned and deveined
  • chopped cilantro, for garnish (optional)
  1. Heat oven to 400° F. Line rimmed baking sheet with parchment paper.
  2. In medium-sized skillet over medium heat, add apple butter, maple syrup, red pepper flakes, salt and paprika. Whisk until mixture is thick and cooked down by half, about 10 minutes. Set aside.
  3. In large skillet over medium heat, add bacon slices and cook until browned but still flexible.  Remove from pan and drain on paper towel-lined plate.
  4. Wrap one bacon slice around each shrimp, secure with toothpick and place onto prepared baking sheet.
  5. Once all shrimp have been wrapped, baste tops with apple butter mixture.
  6. Bake 5 minutes then flip and baste other side of shrimp. Bake another 5 minutes. Continue to flip and baste shrimp (2 minutes each time) until shrimp is fully cooked. Do not overcook as glaze can burn. Sprinkle with cilantro, if desired.

Apple Brie Bites

Servings: 24

  • 1          sheet puff pastry, thawed
  • 5          ounces Brie cheese
  • 1/2       cup Musselman's Apple Butter
  • 1/4       cup pecans, chopped
  1. Heat oven to 400° F. Grease mini muffin pan.
  2. Press seams of puff pastry sheet together. Cut sheet into quarters then each quarter into six pieces. 
  3. Use rolling pin to flatten each piece of pastry into square shape. Place one square into each muffin cup.
  4. Put 1/2 teaspoon brie, 1 teaspoon apple butter and 1/2 teaspoon chopped pecans into each muffin cup.
  5. Bake 13-15 minutes until golden brown. Serve warm.

Source:

Grilling-Tailgating 02 July 2018

Add Spice to Summer Entertaining

(Family Features) Warmer weather may mean finding ways to cool off, but that doesn’t mean you can’t bring bold flavors to the gathering you’re hosting with family and friends. Whether it’s a barbecue bash or a casual pool party, there is a flavorful blend perfect for nearly every occasion.

When the sun is shining, it’s time to fire up the grill, which means you can get creative and show off your skills. Add a little flavor to your world – Dale Sabor A Tu Mundo – with a versatile ingredient like Tabasco Sauce, which has helped personalize the flavors of food across the globe for nearly 150 years. Whether used as an ingredient or condiment, it can add flavor to virtually any type of cuisine, including Mexican favorites like this Parrillada Mixta with Garlic and Sweet Chipotle Marinades.

Throw some steak, shrimp and chicken on the grill and combine with sweet and spicy marinades to create a grilled spread that’s nearly irresistible. Take it up a notch and serve it with sides such as fresh limes, sizzling onions, creamy guacamole, pico de gallo and soft corn tortillas to complete your meal. It’s a tasty way to add an extra kick of flavor to summer entertaining.

Find more recipes and ways to flavor your world at Tabasco.com.

Parrillada Mixta with Garlic and Sweet Chipotle Marinades

Servings: 6-8

Garlic Chipotle Marinade:

  • 14        garlic cloves, peeled
  • 1          medium white onion, quartered
  • 1 1/2    cups light Mexican beer
  • 3/4       cup olive oil
  • 1          tablespoon coarse black pepper
  • 4          tablespoons Tabasco Chipotle Pepper Sauce 
  • 1          teaspoon salt 
  • 2          flank steaks (1 pound each)

Sweet Chipotle Marinade:

  • 8          garlic cloves, peeled
  • 1          red bell pepper, de-seeded and stemmed 
  • 1          small white onion
  • 1          teaspoon ground cinnamon
  • 1          teaspoon smoked paprika
  • 8          tablespoons olive oil
  • 8          tablespoons agave syrup
  • 4          tablespoons fresh lime juice
  • 1 1/4    cups orange juice
  • 1 1/4    cups cold water
  • 4          tablespoons Tabasco Chipotle Pepper Sauce 
  • salt, to taste 
  • 2          pounds extra-large shrimp, peeled, deveined and tails on
  • 4-6       boneless, skinless chicken breasts
  1. To make Garlic Chipotle Marinade: In blender, puree garlic, onion, beer, olive oil and pepper. Transfer puree to large mixing bowl; add chipotle sauce and salt.
  2. Place steaks in re-sealable plastic bag and pour in marinade.

Note: Marinating time depends on the cut of beef selected. For fajitas or skirt steak, marinate at least 6 hours. 

  1. To make Sweet Chipotle Marinade: In blender, puree garlic, bell pepper, onion, cinnamon, paprika, olive oil, agave, lime juice, orange juice, water and chipotle pepper sauce.
  2. In separate re-sealable plastic bags, divide marinade over chicken and shrimp. Allow shrimp to marinate 8 hours and chicken 24 hours.
  3. To prepare meat: Remove steak, shrimp and chicken from marinade and set aside. Heat grill to medium-high heat. Brush off excess marinade and grill chicken first, to desired doneness, then steak and shrimp.

Note: Cooking times will vary depending on cuts of meat and desired doneness. For best results, use a meat thermometer.

Serving suggestion: Place steak, shrimp and chicken on large platter and serve with side items such as fresh guacamole, pico de gallo, grilled onions, fresh limes and fresh corn tortillas.

Source: Tabasco

Meal Ideas 05 February 2019

6 Easy Spring Seafood Dinners

(Family Features) Sheet pan and one-pot dinners can be perfect in a pinch, so it’s no wonder they’ve become a go-to for busy families. Cleanup is typically a breeze with just one pan, and it’s a quick way to get vegetables and protein all in one step. Combine your key ingredients with rich spices, herbs and sauces to create a flavorful meal in no time.

Visit McCormick.com or find McCormick on Facebook and Pinterest for more recipes to make your weeknight meals easier.

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Orange Chili Sheet Pan Salmon

Salmon gets a sweet and spicy kick with this crowd-pleasing dish. Chili seasoning mix brings the heat while orange extract, brown sugar and red bell pepper create balance with tang and citrus flavors. Even sweeter: This recipe is made in one pan for an easy, weeknight-friendly meal.

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Sheet Pan Shrimp Scampi

Garlic, butter and white wine create a winning flavor combination, which is freshened up with lemon juice, broccoli and cherry tomatoes in this sheet pan version of an Italian classic.

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Sheet Pan Tuna Melt

Being short on time doesn’t mean you have to skimp on flavor. These tuna melts can be on the table in less than 15 minutes. Swap out mayonnaise for tartar sauce in the tuna salad as a better-for-you option with an extra kick.

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Parmesan Herb Shrimp

In one pan, saute shrimp with Parmesan cheese, white wine and herbs, and serve over a bed of fluffy rice. This surprisingly simple, gourmet-tasting dish can be whipped up by nearly any home chef.

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Basil Shrimp and Pasta Alfredo

Whisk up a creamy Alfredo sauce with fresh shrimp, bright green peas and crisp basil in just a few minutes. Simply toss with pasta in the same pan and you’re done.
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Sheet Pan Lemon Butter Dill Tilapia

This white fish dish gets its flavor from a citrusy, lemon butter dill sauce that adds extra zest. Serve alongside asparagus, shallots and green beans for added veggie goodness.

Source: McCormick

Meal Ideas 03 July 2018

Add a Splash of Flavor to Your Summer

Asian-inspired small plates for the entire family

(Family Features) The season of warm summer nights and bright sunny days calls for equally vibrant meals. As the season of entertaining continues, many at-home chefs are searching for exciting and flavorful meals to feed their family and friends.

According to Mintel’s 2018 US Flavor Trends Report, consumers continually seek to be more adventurous with their palates by trying ethnic flavors, such as those found in Asian cooking. When the hotter summer weather calls for light, fresh snackable fare, give Asian small plates a try.

Have a go at a variety of flavorful appetizers like dippable Chinese Shrimp Potstickers, which pair perfectly with a savory Thai Chicken Satay and Light Cucumber Salad. Round out your meal with a satisfying Korean Beef Bulgogi and Kimchi over Sticky Rice, featuring irresistible and exotic flavors that can have your guests coming back for more.

To create impressive meals with a variety of ingredients, incorporate an option such as Nakano clean-labeled rice vinegars, which are available in seven varieties and feature easy-to-read labels showing no more than six real, recognizable ingredients to help enhance the flavors of summertime dishes.

For more fresh and flavorful summer dishes, visit NakanoOrganic.com.
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Thai Chicken Satay with Light Cucumber Salad

Prep time: 25 minutes, plus marinating
Cook time: 5 minutes
Servings: 4 (about 4 skewers per serving)

Cucumber Salad:

  • 1/3       cup Nakano Roasted Garlic Rice Vinegar
  • 2          tablespoons sugar
  • 1/2       teaspoon toasted sesame oil
  • 1/4       teaspoon red pepper flakes
  • 1/2       teaspoon salt
  • 1/2       thinly sliced English cucumber
  • 1          thinly sliced carrot
  • 1          thinly sliced scallion
  • 1/4       cup chopped peanuts,  for garnish

Chicken Satay:

  • 15        bamboo skewers
  • 2          tablespoons soy sauce
  • 1          tablespoon peanut oil
  • 1          teaspoon toasted sesame oil
  • 2          tablespoons Nakano Organic Original Seasoned Rice Vinegar
  • 1          teaspoon minced fresh ginger
  • 1/2       teaspoon ground coriander
  • 2          teaspoons ground turmeric
  • 1          pound thinly sliced chicken breast
  • fresh cilantro, for garnish

Peanut Sauce:

  • 1/4       cup scallions, chopped
  • 2          tablespoons chopped cilantro
  • 1          teaspoon minced jalapeno
  • 1          teaspoon minced garlic
  • 1/2       teaspoon minced ginger
  • 3/4       cup smooth peanut butter
  • 1          tablespoon toasted sesame oil
  • 3          tablespoons Nakano
  • Roasted Garlic                       
  • Rice Vinegar
  • 2          teaspoons lime juice
  • 3/4       cup coconut milk
  • 2          tablespoons hoisin sauce
  • 2          tablespoons honey
  • chopped peanuts, for garnish
  1. To make Cucumber Salad: In large bowl, combine roasted garlic rice vinegar, sugar, toasted sesame oil, red pepper flakes and salt. Add cucumbers, carrots and scallions. Cover bowl and marinate 15 minutes. Garnish with chopped peanuts.
  2. To make Chicken Satay: In dish, soak bamboo skewers. In large bowl, combine soy sauce, peanut oil, toasted sesame oil, seasoned rice vinegar, ginger, coriander, turmeric and thinly sliced chicken breast. Cover bowl and marinate 2 hours.
  3. To make Peanut Sauce: In food processor, process scallions, cilantro, jalapeno, garlic, ginger, peanut butter, toasted sesame oil, roasted garlic rice vinegar, lime juice, coconut milk, hoisin sauce and honey until smooth. Garnish with chopped peanuts.
  4. After 2 hours of marinating, skewer chicken. Heat grill or grill pan to medium heat and cook 2 minutes on each side. Garnish with cilantro and serve with Peanut Sauce and Cucumber Salad.

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Korean Beef Bulgogi and Kimchi over Sticky Rice

Prep time: 15 minutes, plus marinating
Cook time: 15 minutes
Servings: 6 (about 1 cup per serving)

  • 3          tablespoons light soy sauce
  • 2          tablespoons dark brown sugar
  • 2          tablespoons Nakano Natural Rice Vinegar
  • 1          tablespoon toasted sesame oil
  • 2          minced cloves garlic
  • 1/4       cup grated red apple
  • 1          teaspoon minced fresh ginger
  • black pepper
  • 16        ounces thinly sliced rib-eye steak
  • 1          tablespoon canola oil
  • 3          cups sticky rice
  • 3          tablespoons Nakano Original Seasoned Rice Vinegar
  • 1/2       cup kimchi, prepared
  • 1          tablespoon toasted sesame seeds
  • 1          scallion, sliced
  • 1          red jalapeno, sliced
  • 1/4       cup carrots, julienned
  1. In large bowl, combine light soy sauce, dark brown sugar, natural rice vinegar, toasted sesame oil, garlic, apple, ginger and black pepper. Add in steak slices and cover bowl. Marinate 1 hour.
  2. After marinating, in large nonstick skillet over medium-high heat, heat canola oil. Add steak slices and sear, reserving marinade. Once browned, add marinade and cook 1 minute, or until slightly thickened.
  3. Cook sticky rice according to package instructions and sprinkle on seasoned rice vinegar. Serve beef bulgogi over sticky rice and garnish with kimchi, sesame seeds, scallions, red jalapeno and carrots.

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Chinese Shrimp Potstickers

Prep time: 25 minutes
Cook time: 10 minutes
Servings: 6 (4 potstickers per serving)

  • 24        wonton wrappers
  • 8          ounces large raw shrimp, peeled, deveined and chopped
  • 3          tablespoons minced scallions
  • 4          canned water chestnuts, minced (approximately 1/8 cup)
  • 1          tablespoon oyster sauce
  • 3          tablespoons Nakano Original Seasoned Rice Vinegar, divided
  • 2          tablespoons peanut oil
  • 2          tablespoons water, plus additional for wonton wrappers
  • pinch of salt
  • pinch of pepper
  • 2          tablespoons soy sauce
  • 2          teaspoons toasted sesame oil
  1. To make potstickers: Set aside wonton wrappers. In large bowl, combine shrimp, scallions, water chestnuts, oyster sauce, 1 tablespoon seasoned rice vinegar, peanut oil, water, salt and pepper. Fill one wonton wrapper with 1 teaspoon filling.
  2. Lightly wet edges of wonton wrapper with water, fold into triangle and pinch edges closed. Repeat with remaining wonton wrappers and filling.
  3. In large skillet over medium-high heat, heat peanut oil. Place potstickers in skillet and cook until golden on bottoms. Once browned, add 2 tablespoons water to skillet, cover and cook 4 minutes until steamed. Remove lid and cook until water has evaporated.
  4. To make dipping sauce: In medium bowl, combine soy sauce, remaining seasoned rice vinegar and sesame oil.

Source:  Nakano

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

Meal Ideas 07 July 2017

Quick, Flavorful Meal Ideas

(Family Features) It’s not always easy to make healthy food choices. When time is of the essence, look for delicious recipe ingredients that are convenient and easy to prepare while also offering great taste and health benefits.

In fact, 40 percent of American consumers said shorter cooking times are especially important when buying grocery items such as rice, grains and pasta, according to research from Statista, and 83 percent said taste is an important factor when purchasing food.

Ready in 10 minutes with flavor infused in every grain, Uncle Ben’s Flavor Infusions rice is ideal for those looking for quick and healthy meal options. With its one-step cooking process, it makes it easy for families to cook with their kids and quickly get dinner on the table. The re-sealable pouches ensure freshness for multiple uses, and any of the five flavors can be combined with fresh vegetables, proteins and herbs for a simple meal that’s ready in less than 20 minutes.

Simple recipe options using Flavor Infusions, such as Coconut Shrimp on Garlic-Butter Rice and Easy Thai Chicken Satay and Rice Salad, are quick meals the entire family can enjoy, even when short on time. Find more meal ideas at UncleBens.com.

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Coconut Shrimp on Garlic-Butter Rice

Servings: 4-6

  • 1 can (13.6 ounces) unsweetened coconut milk
  • 1 cup chicken broth
  • 1-2 tablespoons red chili paste, to taste
  • 1 teaspoon ground coriander
  • 1 teaspoon sweet paprika
  • 1 cup Uncle Ben’s Flavor Infusions Garlic & Butter Flavored Rice
  • 1 pound shrimp, peeled and deveined
  1. In 10-inch skillet, stir together coconut milk, chicken broth, chili paste, coriander and paprika.
  2. Add rice and bring to boil; cover, reduce heat to low and cook 10 minutes. Stir in shrimp and cook 2-3 minutes, or until shrimp just turn pink.

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Easy Thai Chicken Satay and Rice Salad

Servings: 4-6

Dressing:

  • 1/4 cup canned, unsweetened coconut milk
  • 1/4 cup creamy peanut butter
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons red curry paste
  • 1/8 teaspoon ground cayenne pepper
  • 1-2 tablespoons hot water

Salad:

  • 1 cup Uncle Ben’s Flavor Infusions Roasted Chicken
  • 1 1/2 cups shredded rotisserie chicken
  • 1 cup shredded carrots
  • 1 cup sliced pea pods
  • 1 cup sliced red pepper
  • 1 avocado, pitted and sliced
  • 4-6 red radishes, thinly sliced
  • 2 tablespoons chopped peanuts
  • 2 tablespoons chopped green onions
  1. To make dressing: In small glass bowl, stir together coconut milk, peanut butter, rice wine vinegar, soy sauce, red curry paste, cayenne pepper and hot water; set aside.
  2. Cook rice according to package instructions. Makes about 3 1/2 cups.
  3. In center of individual plates, place about 1 cup rice. Arrange chicken, carrots, pea pods, red pepper, avocado, radishes, peanuts and green onions around rice then drizzle with dressing.

Source: Uncle Ben's

Meal Ideas 05 July 2017

7 Tips to Master the Grill This Summer

(Family Features) Becoming a master of the grill doesn’t have to be complicated. Test out these seven tips for quick marinades, flavorful sauces and marinade hacks to take your summer grilling to the next level.

Find more recipes and tips at McCormick.com or check out McCormick on Facebook and Pinterest.

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  1. The 5-Minute Marinade

If you want flavorful meat but don’t have the time to wait for a marinade to do its magic, try this technique. In a re-sealable plastic bag, combine your protein and marinade, such as the one in this Sweet and Smokey Grilled Flank Steak. Squeeze the air out of the bag and seal tightly. Massage the meat for 5 minutes, turning the bag over often so the meat absorbs most of the marinade. Remove the meat and discard remaining marinade.

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  1. Bring Your Favorite Brew to the Grill

Don’t just drink that beer; add it to your marinade. This recipe for Mexican Chipotle Shrimp Skewers with Lime Beer Basting Sauce combines a generous pour of your favorite Mexican-style beer with a zesty marinade mix, brown sugar and lime juice for a spicy, citrusy marinade and glaze.

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  1. Pep Up Produce

Hearty slabs of meat may be the heroes of the grill, but fruit and veggies have a rightful place on those smoky grates. These Cabbage Steaks with Bacon Blue Cheeseblend sweet and slightly sour notes with savory crumbles of cheese for a dish that pleases every last one of your taste buds.

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  1. Go for White Barbecue Sauce

Discover the south’s tangy little secret, white barbecue sauce. This White BBQ Sauce with Smoky Chicken artfully blends the creamy sauce – complete with the bite of creole mustard and horseradish – with smoked chicken. You can also use it as a dip for fresh veggies or drizzled over salad greens.

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  1. Grill a Whole Fish

Grilling a whole fish may seem intimidating, but it can be done in a few simple steps. To prepare this Applewood Grilled Whole Fish, start by patting the fish dry. Score the sides and brush liberally with oil. Then add seasonings or a rub, and stuff the cavity with citrus slices before placing directly on the grill.

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  1. Switch Up Your Sear

An imperfect sear can result in dry, tough meat. Instead, use this recipe for Sweet Soy Bourbon Chickento practice a tried-and-true technique from grilling experts: start with indirect heat for evenly cooked, juicy meat then finish over high heat for a crispy char on each side.

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  1. Accent Chimichurri with Blue Cheese

Blue cheese adds intense flavor to the classic garlic-tang of chimichurri. Try it with this recipe for Beer Marinated Flank Steak with Blue Cheese Chimichurri.

Source: McCormick

Meal Ideas 19 June 2017

Good Eats with Grapes

Make a heart-healthy menu with flavorful fruit

(Family Features) Heart-healthy foods can play a role in healthy aging. Whether you enjoy them by the handful as a refreshing snack or use them to add color, crunch and a touch of sweetness to a meal, grapes are a heart-healthy option that make eating better easy.

Grapes of all colors – red, green and black – are a natural source of beneficial antioxidants and other polyphenols. At just 90 calories per serving, they also contain no fat, no cholesterol and virtually no sodium.

With a juicy burst of flavor, grapes show how simple it can be to make good-for-you-dishes that also taste great. Even though California grapes are a snacking staple in most kitchens, you may not realize how versatile they can be for cooking. For example, grapes add a sweet touch to a crunchy yogurt salad and complement the bold spice on a skewer of grilled shrimp. Fresh, flavorful grapes even put a tangy, fresh twist on a soothing glass of iced tea.

Grapes and Brain Health

A grape-enriched diet helped protect against metabolic brain decline in Alzheimer’s-related areas of the brain, according to research from the University of California-Los Angeles. The pilot study, funded by the California Table Grape Commission, was conducted among people with early memory decline and showed that subjects who didn’t consume grapes exhibited significant metabolic decline in these critical regions. Additionally, those consuming the grape-enriched diet showed beneficial changes in regional brain metabolism that correlated to improvements in cognition and working memory performance, according to a report published by Experimental Gerontology.

Find more delicious recipes to make healthy eating easy at GrapesfromCalifornia.com.

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Zahtar Shrimp and Grape Kabobs

Servings: 6

  • 2 tablespoons zahtar
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon honey
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon pepper
  • 2 tablespoons extra-virgin olive oil
  • 36-40 large shrimp (about 2 pounds), shelled and deveined
  • 1 cup whole green California grapes
  • 1 cup whole red California grapes
  1. In medium bowl, combine zahtar, garlic, thyme, vinegar, honey, salt, pepper and olive oil. Whisk to combine. Add shrimp and toss to coat. Cover and refrigerate at least 30 minutes or up to 4 hours.
  2. Thread shrimp and grapes onto skewers. Heat grill or grill pan to medium-high.
  3. Grill skewers, turning once, until shrimp are lightly charred and cooked through and grapes are caramelized but firm, about 2-3 minutes per side.

Nutritional information per serving: 190 calories; 20 g protein; 12 g carbohydrate; 6 g fat (28% calories from fat); 1 g saturated fat (5% calories from saturated fat); 180 mg cholesterol; 870 mg sodium; 1 g fiber.

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Savory Yogurt with Grape and Cucumber Salad

Servings: 4
Dukkah:

  • 1/3 cup raw cashews
  • 1/3 cup hazelnuts
  • 1/4 cup sesame seeds
  • 2 tablespoons cumin seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons dried thyme
  • 1/2 teaspoon salt

Yogurt:

  • 3 cups plain, nonfat Greek yogurt
  • 1/2 cup green California grapes, halved
  • 1/2 cup red California grapes, halved
  • 1 cup English cucumber, diced
  • 1 tablespoon minced shallot
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • salt, to taste
  • pepper, to taste
  • 4 tablespoons dukkah
  • 1 teaspoon lemon zest
  1. To make dukkah: Heat oven to 350 F. Spread cashews and hazelnuts on baking sheet and toast 6-8 minutes. Transfer to food processor and set aside. In skillet over medium heat, toast sesame seeds, cumin seeds and coriander seeds until fragrant, 1-2 minutes, then transfer to food processor. Add dried thyme and salt. Pulse mixture until coarsely ground. Makes about 1 cup that can be stored in an airtight container.
  2. Divide yogurt into four 3/4-cup portions. In small bowl, combine grapes, cucumber, shallots, olive oil, vinegar, salt and pepper. Toss to combine. Top each bowl of yogurt with 1/2 cup grape mixture, 1 tablespoon dukkah and sprinkle of lemon zest.

Nutritional information per serving: 220 calories; 19 g protein; 18 g carbohydrate; 8 g fat (33% calories from fat); 1.5 g saturated fat (6% calories from saturated fat); 10 mg cholesterol; 140 mg sodium; 2 g fiber.

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Sparkling Hibiscus Tea with Grapes and Mint

Servings: 8

  • 6 cups water, divided
  • 1 tablespoon honey
  • 6 hibiscus tea bags
  • 2 cups green California grapes, divided
  • 10 mint leaves
  • 1 navel orange, sliced
  • ice
  • 16 ounces sparkling water
  1. Using tea kettle or saucepan, bring 3 cups water and honey to boil. Add tea bags, turn off heat and steep 6-8 minutes. Remove tea bags and allow remaining liquid to cool 15 minutes.
  2. In martini shaker or bowl, muddle 1 cup grapes with mint leaves. Add muddled grape and mint mixture to 48-60 ounce pitcher along with remaining water and orange slices. Stir in hibiscus tea mixture. Refrigerate at least 30 minutes. Strain before serving.
  3. To serve, add ice to 8-ounce glass. Top with 3-4 grapes, 2 ounces sparkling water and hibiscus tea mixture.

Nutritional information per serving: 70 calories; 1 g protein; 16 g carbohydrate; 10 mg sodium; 1 g fiber.

Source: California Table Grape Commission

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