recipes

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

Meal Ideas 06 April 2017

Tempting Flavor Pairings Make Main Dishes Shine

(Family Features) Good things come in pairs, and flavor is no exception. Professional chefs know the secret to combining sweet, hot, tangy, salty, bitter and sour for crave-worthy dishes, and now everyday cooks are discovering this concept as well. The right combinations can turn basic main dish meals into tasty adventures. With a greater variety of ingredients and influences at our fingertips — in restaurants, grocery stores and on TV cooking shows — experimenting with flavor pairings has never been easier or more exciting.

The palate-pleasing combination of salty and sweet goes upscale with crystallized ginger and salted pistachio. While it is an ideal pairing for desserts, the dynamic duo is equally delicious in main dish recipes, such as Ginger-Pistachio Crusted Chicken With Tangerine Sauce.

Watch out when wasabi and maple — the ultimate in sweet heat — team up. Accented by ginger and garlic, Maple Wasabi Glazed Salmon features an exciting twist on teriyaki. This combination is also great for enhancing the flavor of stir-fries, ribs and chicken.

Though their appearance is tiny, when mustard and fennel seeds join forces, the result is a mighty punch of flavor and texture. For a light, delicious main dish salad, try Fennel and Mustard Seed Crusted Shrimp With Apricot Dressing. Toasting the seeds adds depth to their flavor.

For additional recipes, visit www.mccormick.com.

Toasting spices is fast and easy:

  1. Place dry skillet over medium heat.
  2. Once pan is hot, pour in desired amount of seeds.
  3. Using a spatula, stir seeds in pan until they become fragrant, approximately 1 to 2 minutes.

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Fennel and Mustard Crusted Shrimp With Apricot Dressing

Prep Time:15 minutes
Cook Time: 5 minutes
Makes: 4 servings

  • 1 tablespoon McCormick Gourmet Collection Mustard Seed
  • 1 teaspoon McCormick Gourmet Collection Fennel Seed
  • 1 teaspoon hot water
  • 1/8 teaspoon McCormick Gourmet Collection Ground Turmeric
  • 1 pound extra large shrimp (16 to 20 count), peeled and deveined
  • 1/4 cup apricot preserves
  • 2 tablespoons fresh lime juice
  • 1 tablespoon light soy sauce
  • 1/4 teaspoon coarse sea salt
  • 2 tablespoons oil
  • 4 cups field greens
  1. Heat a small skillet on medium heat. Add mustard and fennel seeds; cook and stir about 2 minutes or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Finely crush seeds using a small food processor, a clean coffee grinder, a rolling pin or a mortar and pestle. Pour into small bowl. Stir in hot water and turmeric. Let stand 5 minutes. Coat shrimp evenly with seed mixture.
  2. Mix apricot preserves, lime juice, soy sauce and sea salt in small bowl with wire whisk until well blended. Set aside.
  3. Heat oil in large skillet on medium heat. Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink, turning once. Divide greens among 4 serving plates. Top with shrimp. Serve with apricot dressing.

 

Maple Wasabi Glazed Salmon

Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 8 servings

  • 2 teaspoons McCormick Gourmet Collection Wasabi Powder
  • 1 teaspoon water
  • 1/3 cup maple syrup
  • 1/3 cup thinly sliced green onions
  • 2 tablespoons soy sauce
  • 1 teaspoon McCormick Gourmet Collection Garlic Powder
  • 1 teaspoon McCormick Gourmet Collection Ground Ginger
  • 2 pounds salmon fillets
  1. Mix wasabi with water in small bowl until well blended. Add remaining ingredients, except salmon; stir until well mixed. Place salmon in 13- by 9-inch baking dish. Spoon wasabi mixture evenly over salmon.
  2. Bake in preheated 375°F oven 15 to 20 minutes or until fish flakes easily with a fork, basting occasionally with wasabi mixture.

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Ginger-Pistachio Crusted Chicken With Tangerine Sauce

Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 4 servings

  • 3/4 cup shelled salted pistachio nuts
  • 1/4 cup McCormick Gourmet Collection Crystallized Ginger
  • 1/3 cup tangerine or orange juice
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 4 boneless skinless chicken breast halves
  • 1 egg white, lightly beaten
  1. Place pistachios and crystallized ginger in food processor; process until mixture is chopped. Stir tangerine juice, honey and soy sauce in small bowl with wire whisk until smooth. Set aside.
  2. Place chicken in foil-lined shallow baking pan; brush chicken with egg white. Coat evenly with ginger-pistachio mixture.
  3. Bake in preheated 350°F oven 15 to 20 minutes or until chicken is cooked through. Slice chicken and serve with tangerine sauce.

Source: McCormick

Grilling-Tailgating 14 March 2017

Legendary Southern-Style Barbecue

Adds Spark to End-of-Season Cookouts

(Family Features) “Barbecue” is a word that, when uttered, makes mouths water and keeps folks tending pits and grills for hours at a time. But with little time left for optimal outdoor cooking this season, how do you turn up the heat and ensure your next barbecue is the best of the bunch?

Although the “world’s best” barbecue is perhaps the most feuded-over food claim, it’s hard not to think of the South in connection with best-of-class barbecue.

<p>Southern barbecue, with its time-burnished, rich tradition of cooking meat slowly over a wood fire, offers a distinctive style and unique flavor. Great pitmen come from the South, and many great barbecue showdowns take place in the South, like the Jack Daniel’s® World Championship Invitational Barbecue Contest held annually in Lynchburg, Tennessee. And while the definition of “best barbecue” varies from region to region, there are a few standard Southern barbecue traditions that hold true throughout the entire Southern barbecue belt and beyond.

For one, barbecue in the South usually means pork, but there are a few exceptions; beef is most often the meat of choice for Texas barbecue, and mutton is used in parts of Kentucky.

Another sticking point for Southern barbecue is the sauce. Most would agree that bathing your barbecue with a perfectly seasoned, balanced sauce makes the difference between ho-hum and sublime.

Many sauces contain ingredients such as molasses, brown sugar, tomato paste, Worcestershire sauce, cider vinegar, black pepper, onion, celery, garlic, mustard, cayenne pepper, vegetable oil and salt, with some variations. And while there are some true Southerners that would take issue with any barbecue sauce that’s simply not their own, there are a few bottled sauces that can make your celebration simpler while still holding true to Southern barbecue traditions.

Jack Daniel’s® Barbecue Sauce, for example, is a welcomed Southern guest at any barbecue just burning to make a good impression. Whether it’s the sweet and spicy flavor of Original No. 7 or the genuine wood-smoked flavoring of Hickory Brown Sugar, Jack Daniel’s Barbecue Sauce offers the flavor of the famous Jack Daniel’s Whiskey with just the right amount of Southern hospitality to please everyone.

Yet another long-standing tradition at Southern barbecues are the sides and accompaniments. Some of the most popular items used to complement a traditional barbecue meal include old standards such as cole slaw, baked beans and hush puppies. However, modern-day Southern cooks are more willing to welcome a wider array of accompaniments, including something as delightful as bacon-wrapped barbecued shrimp.

So, light the grill, hum a few bars of the “Tennessee Waltz” and get ready to go out of the season in style — Southern barbecue style, that is. Try these tempting recipes or visit www.JackDanielsSauces.com for ideas on how to inspire your own barbecue specialty. Let’s get to eatin’!

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Country-Style Ribs

Makes 4 servings

  • 1-1/2 cups Jack Daniel’s® Honey Smokehouse Barbecue Sauce, divided
  • 1-1/2 cups Jack Daniel’s Hickory Brown Sugar Barbecue Sauce
  • 3 pounds country ribs (boneless pork)
  • 1/2 cup water
  • 1/4 cup soy sauce
  • 1/4 cup honey
  1. Set aside 1/2 cup Honey Smokehouse barbecue sauce to use on cooked ribs.
  2. Place ribs in 4-quart saucepot. Combine remaining ingredients and pour over ribs. Cover and simmer 1 hour or until tender. While cooking, prepare grill.
  3. Remove ribs from sauce and discard liquid. Grill 15 minutes or until browned. Brush on reserved sauce to finish ribs.

 

Backyard Brawl Baked Beans

Makes 4 servings

  • 4          slices thick-sliced bacon, chopped
  • 2          cups chopped onion
  • 1/2       green pepper, chopped
  • 2          garlic gloves, chopped
  • 2          (16-ounce) cans Heinz Vegetarian Beans, drained and rinsed
  • 1/3       cup molasses
  • 1/2       cup Jack Daniel’s® Spicy Original Recipe Barbecue Sauce
  • 1/4       cup packed brown sugar
  • 1          tablespoon Lea & Perrins Worcestershire Sauce
  • 1          teaspoon dark brown mustard
  • 1          tablespoon dry mustard
  • 1          tablespoon Heinz Apple Cider Vinegar
  • 1/4       tablespoon Liquid Smoke, or to taste
  • Salt and freshly ground black pepper
  1. In heavy pot, cook bacon over medium heat to render fat. Add onion, green pepper and garlic, and cook until vegetables are soft, about 5 minutes.
  2. Stir in beans, molasses, barbecue sauce, brown sugar, Worcestershire sauce, brown mustard, dry mustard, cider vinegar and liquid smoke. Simmer, uncovered, until rich and thickly flavored, 10 to15 minutes, stirring with wooden spoon. Season to taste with salt and pepper.

Note: May also place beans in baking dish and bake in preheated 350°F oven about 30 minutes.

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Bacon-Wrapped Barbecued Shrimp

Makes 4 servings

  • 1-1/2    cups Jack Daniel’s® Barbecue Sauce
  • 1          tablespoon garlic powder
  • 2          tablespoons lemon juice
  • 1          pound peeled and deveined shrimp
  • 1/2       pound pepper bacon (or preferred bacon)
  1. Cut bacon slices in half. Cook bacon partially (should not be crisp). Prepare grill.
  2. Combine barbecue sauce, garlic powder and lemon juice; pour half of mixture into separate bowl for use later. Dip shrimp into remaining sauce to thoroughly coat. Wrap each piece of shrimp with 1/2 piece of bacon. Place on skewer (leave small space between pieces). Brush grill with vegetable oil, place skewers on hot grill and baste with remaining sauce. Grill approximately 4 to 6 minutes.

 

Southern-Style Cole Slaw

Makes 4 servings

  • 1/4       cup Heinz Apple Cider Vinegar
  • 2          tablespoons dark brown sugar
  • 1/2       teaspoon celery seed
  • 1/2       teaspoon ground turmeric
  • 1/4       teaspoon ground ginger
  • Pinch of ground allspice
  • 3          ounces red onion, finely diced
  • 6          ounces green cabbage, coarsely chopped
  • 4          ounces cucumbers, peeled and seeded, coarsely chopped
  • 3          ounces red pepper, coarsely chopped
  • 2          ounces green pepper, coarsely chopped
  • 3          tablespoons olive oil
  1. In medium saucepan, bring vinegar, brown sugar, celery seed, turmeric, ginger and allspice to simmer on medium heat.
  2. Stir in onion, remove from heat and allow to stand 5 minutes to cool. Meanwhile, toss cabbage, cucumbers and peppers in mixing bowl. In another bowl, whisk olive oil into cooled vinaigrette mixture.
  3. Pour mixture over vegetables and toss to coat. Season with salt and pepper to taste.

Source: Jack Daniel's Sauces

Appetizers & Sides 13 March 2017

Fix Up a Flavorful Spring Table

(Family Features) Finding the perfect recipe to share with loved ones can prove to be a year-round challenge. These tasty dishes that include a flatbread appetizer, shrimp main dish and a favorite seasonal dessert made with strawberries can help you serve up a meal perfect for any spring gathering.

Visit Culinary.net for more tips and recipes to make your springtime gatherings as nutritious as they are delicious.

Hearty and Flavorful
Make your meal a hearty, tasty one by starting it off with this recipe for Herbed Veggie Focaccia Bread, a pizza-esque flatbread that’s a delicious alternative to all-too-common unhealthy appetizers. Topped with mushrooms, tomatoes, peppers, olives and onion, this delightful small plate packs a nutritious load of veggies. Find more nutritious recipes at AICR.org.

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Herbed Veggie Focaccia Bread

Reprinted with permission from the American Institute for Cancer Research
Servings: 12

Dough:

  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour, divided
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 teaspoon salt
  • 1 cup warm water, 125-130° F
  • 1 tablespoon canola oil

Topping:

  • 7 medium fresh mushrooms, sliced
  • 3 plum tomatoes, chopped
  • 1 small green bell pepper, slivered
  • 1/2 cup sliced black olives
  • 1/4 cup chopped red onion
  • 2 tablespoons olive oil
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon thyme
  • 1/4 teaspoon basil
  • 1/4 teaspoon garlic powder
  • nonstick cooking spray
  • 2 teaspoons cornmeal
  1. Heat oven to 475° F.
  2. To make dough: In mixing bowl, combine whole-wheat flour, 1/2 cup all-purpose flour, yeast and salt. Add water and oil. Beat until smooth. Stir in remaining all-purpose flour to form soft dough. Place onto floured surface and knead by hand until consistent and elastic, about 4 minutes. Cover and let stand 15 minutes.
  3. To make topping: In bowl, combine mushrooms, tomatoes, green bell pepper, olives, onion, oil, vinegar, salt, pepper, oregano, thyme, basil and garlic powder.
  4. Coat 15-by-10-by-1-inch baking pan with nonstick cooking spray. Sprinkle with cornmeal. Gently press dough into pan. With fork, generously prick dough.
  5. Bake 10 minutes, or until lightly browned. Cover dough with topping mixture. Bake additional 10 minutes, or until edges are golden brown.

Fast, Flavorful Fish Dinner
If warm spring weather has you in the mood for a simple fish dinner, look to your humble sheet pan. Follow these simple tips from Dr. Wendy Bazilian, McCormick Health Advisor and Registered Dietitian, to enjoy tasty seafood recipes you’ll want to make all year long.

  • Sheet pans are perfect for simple fish dinners because they require minimal cleanup and everything is baked on one pan.
  • While lemon is a great complement to seafood, think about pairing with other citrus flavors like orange and lime. Try marinating shrimp in a mixture of lite coconut milk, lime extract, ginger and red pepper.
  • Add colorful vegetables like zoodles or asparagus to your sheet pan to boost both seafood and vegetable servings. You don’t need a spiralizer to make zoodles because many grocery stores offer pre-made zoodles in the produce section.

Explore more recipes to enjoy during spring and beyond at McCormick.com, or look for McCormick Spice on Facebook and Pinterest.

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Coconut Lime Shrimp with Zoodles

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

  • 1/4 cup Thai Kitchen Coconut Milk (regular or lite)
  • 1 teaspoon McCormick Ground Ginger
  • 1/2 teaspoon McCormick Garlic Powder
  • 1/4 teaspoon McCormick Crushed Red Pepper
  • 1/4 teaspoon McCormick Pure Lime Extract
  • 1 pound large shrimp, peeled and deveined
  • 1 small zucchini, cut into thin noodles with spiralizer
  • 1 medium yellow squash, cut into thin noodles with spiralizer
  • 1 medium carrot, cut into thin noodles with spiralizer
  • 2 tablespoons oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon McCormick Ground Black Pepper
  1. Heat oven to 375° F.
  2. In large, re-sealable plastic bag, mix together coconut milk, ginger, garlic powder, crushed red pepper and lime extract. Add shrimp; turn to coat well.
  3. Refrigerate 15-30 minutes. Remove shrimp from marinade. Discard any remaining marinade. In center of large, shallow, foil-lined baking pan, arrange shrimp in single layer.
  4. In large bowl, toss vegetable noodles and oil. Sprinkle with salt and pepper; toss to coat well. Spread noodles around shrimp in pan.
  5. Bake 10-15 minutes, or until shrimp turn pink and are cooked through and noodles are tender. Serve shrimp over vegetable noodles.

Test kitchen tip: For faster prep, use 4 cups store-bought spiralized vegetable noodles instead of spiralizing them yourself.

Dessert Makeover
Strawberries are a seasonal favorite. Indulge by skipping the shortcake and whipping up this lower-calorie dessert for more flavor and less guilt. A whole-wheat crust layered with simple, low-fat ingredients and topped with fresh strawberries provides a tasty springtime treat. Find more good-for-you recipes at AICR.org.

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Strawberry and Cheese Refrigerator Pie

Reprinted with permission from the American Institute for Cancer Research
Servings: 8

  • 1 prepared whole-wheat graham cracker pie crust (9 inches)
  • 4 ounces reduced-fat cream cheese
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons extra-fine sugar
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 pound strawberries
  • 1/2 cup strawberry fruit spread
  • 1 teaspoon lemon juice (optional)
  1. Heat oven to 350° F.
  2. Place crust on baking sheet and bake 8 minutes, or until golden and fragrant. Transfer to wire rack and cool completely.
  3. Place cream cheese, sour cream, sugar, lemon zest and vanilla in small bowl. Using hand mixer on medium speed or wooden spoon, blend until combined and smooth. Spread cheese mixture evenly over bottom of pie crust. Refrigerate until set, 1-2 hours.
  4. Before serving, cut off tops of strawberries. Halve largest ones and place in bowl. Cut remaining berries lengthwise in quarters and place in another bowl. Melt fruit spread in bowl in microwave or in small saucepan over medium heat, stirring often. Mix in lemon juice, if using, and divide hot fruit spread between two bowls of berries. Using fork, toss until fruit is coated.
  5. Spoon quartered fruit into center of pie, turning most pieces cut-side down. Arrange larger halves in circle around edge of pie with flat side facing rim of crust and pointing toward center of pie. Fill open spaces with any remaining fruit spread.
  6. Serve pie within 1 hour.

Photo courtesy of Getty Images (Herbed Veggie Focaccia Bread)
Photo courtesy of Getty Images (Strawberry and Cheese Refrigerator Pie)

Source: Culinary.net

Healthy 07 March 2017

Simplify Fish Fridays with Sheet Pan Dinners

(Family Features) If you’re observing Lent, Friday fish dinners could be in your future, but that’s no reason to feel limited by what you can cook. Seafood pairs well with all sorts of flavors – from chili seasoning to lime extract – and bakes quickly on a sheet pan with minimal cleanup.

Follow these simple tips from Dr. Wendy Bazilian, McCormick Health Advisor and Registered Dietitian, to get your family asking for good-for-you proteins like salmon and shrimp all year long:

  • While lemon is a great complement to seafood, think about pairing with other citrus flavors like orange and lime. Try marinating shrimp in a mixture of lite coconut milk, lime extract, ginger and red pepper.
  • Add colorful vegetables like zoodles or asparagus to your sheet pan to boost both seafood and vegetable servings. You don’t need a spiralizer to make zoodles because many grocery stores offer pre-made zoodles in the produce section.
  • Keep shrimp in your freezer to pull out for stir fries, pastas or this Coconut Lime Shrimp with Zoodles recipe.

Explore more recipes to enjoy during Lent, spring and beyond at McCormick.com, or look for McCormick Spice on Facebook and Pinterest.

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Coconut Lime Shrimp with Zoodles

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

  • 1/4 cup Thai Kitchen Coconut Milk (regular or lite)
  • 1 teaspoon McCormick Ground Ginger
  • 1/2 teaspoon McCormick Garlic Powder
  • 1/4 teaspoon McCormick Crushed Red Pepper
  • 1/4 teaspoon McCormick Pure Lime Extract
  • 1 pound large shrimp, peeled and deveined
  • 1 small zucchini, cut into thin noodles with spiralizer
  • 1 medium yellow squash, cut into thin noodles with spiralizer
  • 1 medium carrot, cut into thin noodles with spiralizer
  • 2 tablespoons oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon McCormick Ground Black Pepper
  1. Heat oven to 375° F.
  2. In large, re-sealable plastic bag, mix together coconut milk, ginger, garlic powder, crushed red pepper and lime extract. Add shrimp; turn to coat well.
  3. Refrigerate 15-30 minutes. Remove shrimp from marinade. Discard any remaining marinade. In center of large, shallow, foil-lined baking pan, arrange shrimp in single layer.
  4. In large bowl, toss vegetable noodles and oil. Sprinkle with salt and pepper; toss to coat well. Spread noodles around shrimp in pan.
  5. Bake 10-15 minutes, or until shrimp turn pink and are cooked through and noodles are tender. Serve shrimp over vegetable noodles.

Test kitchen tip: For faster prep, use 4 cups store-bought spiralized vegetable noodles instead of spiralizing them yourself.

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Orange Chili Sheet Pan Salmon

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8

  • Nonstick cooking spray
  • 2 tablespoons olive oil
  • 2 teaspoons McCormick Pure Orange Extract
  • 2 pounds salmon fillets, skin removed
  • 1 pound asparagus, ends trimmed
  • 1 medium red bell pepper, cut into strips
  • 1 package McCormick Original Chili Seasoning Mix
  • 2 tablespoons packed brown sugar
  1. Heat oven to 375° F. Spray foil-lined, 13-by-9-inch baking sheet with nonstick cooking spray.
  2. In small bowl, mix together oil and orange extract. Place salmon and vegetables on separate sides of baking sheet. Brush vegetables with 1 teaspoon extract mixture. Brush both sides of salmon with remaining mixture.
  3. In small bowl, mix together seasoning mix and brown sugar. Sprinkle 2 tablespoons seasoning mixture over vegetables. Sprinkle both sides of salmon evenly with remaining seasoning mixture.
  4. Bake 20 minutes, or until fish flakes easily with a fork and vegetables are tender.

Source: McCormick

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Holiday 20 January 2017

Happier Holiday Hors D’oeuvres

(Family Features) Holiday entertaining is all about food, wine and quality time with family and friends. This year, try a new approach to holiday get-togethers by hosting an hors d’oeuvres party.

Skip the hassle of preparing a full meal by serving a number of small bites, dips and spreads for your guests to enjoy. Most hors d’oeuvres can be prepared ahead of time so you can spend more time with your guests instead of in the kitchen, making it easy to entertain flawlessly.
The best part is you don’t have to break the bank to host a fabulous holiday gathering. By switching from national name brands to a grocer like ALDI, party essentials and seasonal must-haves, such as holiday gifts and baking necessities, can be as much as 50 percent less. Manufactured by many of the nation’s leading food producers, these exclusive brand items often meet or exceed the quality and taste of the national name brands.

Try these hors d’oeuvre serving tips from food stylist and loyal ALDI shopper Janice Stahl:

  • Rethink the regular: Surprise guests and get creative with classic recipes by changing the presentation. Square pizza bites, circular tea sandwiches or star-shaped fruit make entertaining fun.
  • Keep hors d’oeuvres simple: Serve foods that are bite-sized and easy to pick up. Try skewers to create festive kabobs, which are perfect for nibbling.
  • Presentation is everything: Experiment with serving pieces like vases, champagne glasses or appetizer cups that add special interest to bite-sized snacks from chips and dip to shrimp cocktail.

With these simple tips and recipes, you’ll be ready to throw a festive holiday hors d’oeuvres party that’s easy and affordable. Visit www.aldi.us for more entertaining ideas.

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Cranberry Shrimp Ceviche Cups

$0.58 per serving at ALDI
Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 20 minutes, plus 1 hour to chill
Cook time: 3 minutes
Yields: 16 ceviche cups

  • 1 1/2 teaspoons iodized salt, divided
  • 16 ounces medium raw shrimp, thawed
  • 1 cup 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 crushed red pepper or ground black pepper
  • 1 teaspoon oregano
  • 16 ounces tortilla chips
  • 2 limes cut into wedges
  • Fresh cranberries, optional
  1. Bring medium pot of water to a boil. Season with 1 teaspoon salt.
  2. Add shrimp and cook for 3 minutes. Immediately plunge cooked shrimp into ice water bath. Peel shrimp and place in flat dish.
  3. In food processor, combine cranberries, red onion, parsley and jalapeno. Pulse until finely chopped.
  4. Add cranberry mixture to shrimp.
  5. Add lemon juice, lime juice, remaining salt, crushed red pepper and oregano. Stir to combine ingredients thoroughly.
  6. Refrigerate for 1 hour.
  7. To assemble, spoon ceviche, about 4 to 5 shrimp each, into small clear cups or glasses. Garnish with tortilla chips and lime wedges.

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Pistachio Lemon Truffles

$0.43 per serving at ALDI
Recipe courtesy of Chef Michelle, ALDI Test Kitchen
Prep time: 30 minutes, plus 1 hour to chill
Cook time: 30 minutes, plus 1 hour to chill
Yields: 24 truffles

  • 1 1/4 cups pistachios, shelled
  • 8 ounces cream cheese
  • 4 ounces plain goat cheese
  • 3/4 cup dried mixed berries, chopped
  • 1/2 teaspoon iodized salt
  • 1 teaspoon fresh lemon juice
  • 4 teaspoons finely chopped lemon zest
  • Pinch ground black pepper
  1. Roughly chop pistachios, place in bowl.
  2. With electric mixer, cream together remaining ingredients. Refrigerate for 1 hour.
  3. Scoop tablespoon size balls of cheese mixture and roll in pistachios to coat.
  4. To serve, sprinkle platter with remaining pistachios and place truffles on top. Serve with crackers.
Signature Drink

A signature drink is a must at any holiday soiree. Get creative by offering guests a specialty cocktail that matches the color scheme for the event. An avid party hostess, food stylist Janice Stahl makes the occasion special by pairing white wine with a splash of cranberry-pomegranate juice, garnished with fresh fruit or herbs. Giving your signature drink an original name to reflect your personality is an added touch your guests will love. For a lasting impression, hand out recipe cards of your signature drink as party favors.

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Signature Drink

$0.58 per serving at ALDI
Recipe courtesy of ALDI Food Stylist, Janice Stahl

  • Sugar for glass rim
  • 1/2 cup white wine
  • 1/2 cup cranberry- pomegranate juice
  • 1 tablespoon fresh cranberries
  • Fresh fruit for garnish
  1. Dip rim of glass in sugar.
  2. Pour wine and juice into glass, stirring to combine.
  3. Drop in cranberries, along with any additional fruit desired. Serve immediately.
Healthy 05 December 2016

Eat Like a Farmer

(Family Features) Farmers are the experts when it comes to enjoying the fruits of the land in the best way possible. Learn to eat like a farmer, and your taste buds will be sure to thank you later.

Across the United States, farmers are working hard to bring high-quality foods from their fields and groves to grocery store shelves and, ultimately, to your pantry. Sometimes foods you may not even think about coming from a farm have been grown with the most tender, loving care.

One example is olives, which are typically bought in cans, far removed from the produce section people more typically associate with farms. In California, hard-working, multi-generational farming families produce more than 95 percent of the olives grown and consumed in the United States. The farms – groves, to be exact – are home to thousands of trees that bear olive fruit for harvest each fall.

It should come as no surprise that these families have fine-tuned some of the most appetizing olive recipes by passing them on from one generation to the next. These farmers don’t just grow olives, they cook with them too, and are sharing some of their favorite recipes – from snacks to salads and pasta – using California Ripe Olives.

Find more California olive farmer-approved recipes at CalOlive.org.

13355 olive salad

Cowboy Caviar

Recipe courtesy of olive grower Natalie Jameson
Servings: 8-10

  • 2 cups chopped tomato
  • 3 green onions, sliced
  • 1 avocado, peeled, pitted and cut into small cubes
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (6 ounces) large California Ripe Olives, drained and coarsely chopped
  • 1/2 cup prepared vinaigrette dressing
  • corn chips
  1. In medium bowl, stir together tomato, green onions, avocado, black beans and olives.
  2. Toss with dressing and serve with corn chips.

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Rotini with Shrimp and Olives

Recipe courtesy of olive grower Pablo Nerey
Servings: 6-8

  • 1 pound rotini pasta
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 tablespoons chopped garlic
  • 1 pound large shrimp, peeled and deveined
  • 1/2 teaspoon garlic salt
  • pepper, to taste
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus extra for garnish
  • 2 tablespoons prepared pesto
  • 1 can (2.25 ounces) sliced California Ripe Olives
  1. Bring large pot of lightly salted water to a boil. Add pasta and cook 8-10 minutes, or until al dente; drain well and set aside.
  2. In large skillet, heat butter and olive oil over medium heat.
  3. Add garlic and stir until golden, being careful not to burn.
  4. Add shrimp to skillet and season with garlic salt and pepper. Cook about 5 minutes, or until shrimp are pink, stirring frequently.
  5. Reduce heat to medium-low and add cream to skillet; simmer until thick.
  6. Add cooked pasta to sauce and stir in Parmesan cheese, pesto and olives.
  7. Sprinkle with Parmesan cheese.

13355 potato salad

Red Potato and Olive Salad

Recipe courtesy of olive grower Carolina Burreson
Servings: 4-6

Dressing

  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon sugar

Salad

  • 1/2 cup sliced California Ripe Olives, drained
  • 1/2 cup grape tomatoes, halved
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup chopped celery
  • 1 1/2 pounds small red potatoes, quartered and boiled until tender
  • 1 jar (6 ounces) marinated artichoke hearts, drained and coarsely chopped
  • 1/4 medium red onion, thinly sliced
  1. In sealable jar, mix together dressing ingredients and refrigerate at least 4 hours.
  2. When ready to serve, place all salad ingredients in large bowl. Drizzle with dressing and toss lightly to coat.

Source: California Olive Committee

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