recipes

Healthy 06 June 2017

Go Ahead ... Eat the Whole Watermelon

(Family Features) Sliced or diced, grilled or blended, there are countless ways to prepare watermelon. With some fruits, half or more is wasted when you throw away the seeds and peel, but you may be surprised to learn that you can use an entire watermelon, including the rind, to make delicious and refreshing dishes.

Most people think of watermelon as a sweet, juicy snack perfect for hot summer days, but with its high water content (92 percent), the fruit is more than just tasty. It’s also an ideal way to keep your body hydrated. What’s more, the ability to use the entire fruit makes watermelon one of the most versatile and value-conscious options in the produce department.

An average watermelon consists of about 70 percent fruit and 30 percent rind. Hollowed out, the rind is an attractive way to serve any number of recipes, but the rind is actually edible, too, and can be stir-fried, stewed or pickled, or even enjoyed raw. This yummy slaw gets its distinctive crunch from the watermelon rind, which is packed with citrulline and arginine, two compounds that may aid in healthy blood flow.

Watermelon is also a flavorful substitute for tomatoes, as shown in this traditional Italian appetizer, and contains higher levels of lycopene than any other fresh fruit or vegetable per serving, according to award-winning nutrition author and registered dietitian Elizabeth Somer.

Additionally, it lends some sweetness to a spicy salsa and a refreshing twist on a summery salad. You can also try blending watermelon with other fresh fruits for a super smoothie or mixing it up with some adult libations (and don’t forget, you can transform the rind into a mini-keg in minutes; just add a pour spout).

Find more ideas for using every bite of fruit, juice and rind at watermelon.org.

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Watermelon Caprese Salad with Balsamic Vinegar Reduction

Makes: 6 servings

  • 12 slices watermelon cut into rounds or squares, approximately 3 inches wide and 1/2 inch thick, with seeds removed
  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey
  • 1/2 pound fresh mozzarella cheese, cut into 12 slices
  • salt, to taste
  • pepper, to taste
  • 1/4 cup fresh basil leaves, loosely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 sprig basil, for garnish
  1. Place watermelon slices on paper towels and cover with additional paper towels to absorb excess fluid.
  2. In small saucepan over medium heat, add vinegar and honey. Stir to blend, bring to simmer and reduce heat. Stir occasionally until mixture is reduced by almost half. (Do not let reduce too far or allow to froth.) Set aside to cool slightly.
  3. On large platter, place watermelon slices and top each with slice of cheese. Add salt and pepper, to taste, then sprinkle basil leaves evenly over top. Drizzle with olive oil, followed by reduced balsamic vinegar. Garnish with sprig of basil.

Tip: Use red and yellow watermelon for an extra pretty presentation.

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Watermelon Rind Slaw

Makes: 4 one-cup servings

Dressing:

  • 1/4 cup fat-free plain Greek yogurt
  • 1/4 cup low-fat sour cream
  • 1 1/2 tablespoons stone-ground mustard
  • 1 tablespoon apple cider vinegar
  • 4 teaspoons fresh lemon juice
  • 1 tablespoon sugar
  • 1 teaspoon poppy seeds
  • 2 teaspoons olive oil
  • salt, to taste
  • pepper, to taste

Slaw:

  • 4 cups grated watermelon rind (fruit and green peel removed)
  • 1 cup grated carrot
  • 1 1/2 cups diced fresh pineapple
  1. In small bowl, blend Greek yogurt, sour cream, mustard, vinegar, lemon juice, sugar, poppy seeds, olive oil, salt and pepper thoroughly. Set aside.
  2. Place watermelon rind on several layers of paper towels to soak up excess fluid.
  3. In medium bowl, place dressing, rind, carrot and pineapple, and toss to thoroughly coat.

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Watermelon Slice Ice Pops

Makes: 5-15 servings

  • 5-15 watermelon slices, cut into triangular wedge shapes, about 1/2 to 1 inch thick, with seeds removed
  • 5-15 ice pop sticks
  1. Insert ice pop stick into rind of each slice.

Optional variation: After inserting sticks, freeze ice pops before serving.

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Superfood Smoothie

Makes: 3 cups

  • 2 cups cubed and seeded watermelon
  • 1 cup fresh or frozen raspberries
  • 1 cup raspberry kefir
  • 2 tablespoons orange juice concentrate
  • 2 tablespoons hemp
  • 2 tablespoons agave syrup
  • ice (optional)
  1. Place watermelon, raspberries, raspberry kefir, orange juice concentrate, hemp, agave syrup and ice, if desired, in blender and blend until smooth.

Source: National Watermelon Promotion Board

Snacks 05 June 2017

Smart Summer Snacks

(Family Features) A busy summer schedule requires plenty of energy, and while relaxation is sure to help, what you eat is your essential source of fuel. Just like filling up your gas tank, food is what makes your body go.

A well-balanced approach to eating is a smart way to ensure your body gets the nutrients it needs to power you through each fun-filled day and keep you operating in tip-top shape. An eating plan such as Atkins offers a balanced approach with delicious foods that contain fiber-rich and nutrient-dense carbohydrates and good fats and proteins, while focusing on reduced levels of refined carbohydrates and added sugars.

Reach for snacks full of seasonal fruits and vegetables like peaches, cucumbers, zucchini and raspberries that will satisfy your appetite and fuel your summer days. Find more warm-weather recipes and tips to stay energized throughout the season at Atkins.com.

Avoid the Hidden Sugar Effect

The frenetic pace of summer activities makes on-the-go foods the norm. While many portable snacks tout healthy benefits and good-for-you nutrition, it’s easy to be confused about what truly makes up nutritious foods, as well as how the body responds to various foods.

According to the recent Sugar Gap Study conducted by Atkins Nutritionals, Inc., there is a significant gap in Americans’ knowledge about nutrition and the “hidden sugar effect,” where certain foods turn into sugar during the digestive process. While a person can’t see these sugars, his or her body can. The study revealed that only 1 in 10 Americans are aware that certain foods can cause the hidden sugar effect.

Make better choices and avoid hidden sugars this summer with these tips for finding foods that won’t create excessive sugar spikes:

  • Beware of sugary beverages, especially fruit juices. Keeping well hydrated is especially important when temperatures rise, but sweet drinks can pack an excessive amount of sugar.
  • Know that not all snack bars are created equal – with many packing a sugary punch. An option such as the Atkins Harvest Trail Coconut Almond Bar combines roasted coconut and almonds which can keep you feeling full and satisfied without the hidden sugars.
  • Understand which foods can cause blood sugar spikes – it’s more than cakes and candy. All carbohydrates elevate blood sugar; even ancient grains and brown rice convert into sugar when digested, making it important to enjoy these foods in smaller portions. Learn more at hiddensugar.com.

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Tropical Raspberry Smoothie

Recipe courtesy of Atkins
Prep time: 5 minutes
Servings: 1

  • 1/2 cup coconut cream
  • 4 ounces firm silken tofu
  • 1/2 cup red raspberries, plus additional (optional)
  • 2 teaspoons sugar substitute (optional)
  • 1/8 teaspoon coconut extract
  • 3 ice cubes
  • whipped cream (optional)
  1. In blender, combine coconut cream, tofu, raspberries, sugar substitute, if desired, and coconut extract; blend until smooth. To remove seeds, strain mixture through sieve then return to blender.
  2. With machine running, add ice cubes, one at a time, and blend until smooth.
  3. Pour into tall glass and garnish with whipped cream and raspberries, if desired.

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Peachy Prosciutto Bites

Recipe courtesy of Atkins
Prep time: 10 minutes
Servings: 4 (3 bites per serving)

  • 1/2 cup whole almonds
  • 2 medium peaches (each 2 1/2 inches in diameter)
  • 4 ounces cream cheese
  • 2 teaspoons ground cinnamon
  • sugar substitute (optional)
  • 12 thin slices prosciutto
  • 12 basil leaves (optional)
  1. Heat oven to 350° F.
    In single layer, toast almonds 10 minutes. Let cool then coarsely chop. Set aside.
    Slice each peach into six wedges and set aside.
  2. In small bowl, combine softened cream cheese with cinnamon and pinch of sugar substitute. Add almonds; blend to combine.
  3. Lay out single slice of prosciutto, place 1 tablespoon cheese mixture on top of peach wedge and top with basil leaf. Place wedge at one end of prosciutto and roll up. Repeat with remaining ingredients.

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Smoked Salmon, Cucumber and Cream Cheese Roll-Ups

Recipe courtesy of Atkins
Prep time: 5 minutes
Servings: 4

  • 2 cucumbers (8 1/4 inches long each)
  • 8 tablespoons cream cheese
  • 12 ounces smoked chinook salmon (lox)
  1. Use mandolin or vegetable peeler to cut long, thin strips of cucumber.
  2. Spread cream cheese onto smoked salmon, place strip of cucumber at one edge and roll up with salmon and cream cheese. Pin in place with toothpick. Repeat with remaining ingredients.

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Zucchini Crisps

Recipe courtesy of Atkins
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4

  • 2 medium zucchinis
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons Parmesan cheese, grated
  • garlic powder (optional)
  • Italian seasoning (optional)
  • rosemary (optional)
  • dill (optional)
  1. Heat oven to 400° F.
  2. Cut zucchini into 1/4-inch slices. If small, cut diagonally. Brush both sides with olive oil and season with salt, pepper and Parmesan. Season as desired with garlic powder, Italian seasoning, rosemary or dill.
  3. Place in single layer on baking sheet and bake 10 minutes, turning once. Cool on wire rack.

Photos courtesy of Getty Images

Source: Atkins

Grilling-Tailgating 17 May 2017

Upgrade Your Summer Grilling Game

(Family Features) The days are getting longer and hotter and you’re itching to head outside to kick off grilling season. After a few weeks of eating the same boring burgers and hot dogs, you’re looking for something a little more exciting (and so are your guests). These recipes can help take your grilling skills to the next level and make your next party something to brag about.

When people come over for Buffalo chicken, they expect authentic flavor, so give the people what they want by making Buffalo chicken sandwiches with Frank’s RedHot Buffalo Wings Sauce. Frank’s RedHot was the secret ingredient used in the original Buffalo wings recipe in 1964.

For maximum flavor, each Buffalo chicken sandwich gets a quarter of the bottle of sauce to bring in just the right blend of flavor and heat. Take it to the next level by marinating the chicken in the sauce for at least 30 minutes so it can absorb the unmistakable Buffalo flavor that will send any party into overdrive. Add the tangy blue cheese and cool, crisp lettuce and tomato and you’ve got the perfect bite for a hot summer day.

Now that you’ve proved your grilling chops to most of the party crew, it’s time to kick it up a notch. Every party’s got a few tough critics, so it’s key to make something impressive and delicious that appeals to a different palate. Enter: Sweet Chili Ribs.

Start with two full racks of pork spareribs then load them up with Frank’s RedHot Sweet Chili Sauce, garlic and ginger, making sure to spread that mixture all over the ribs. Grill them low and slow for 2 hours then pour another half-bottle of sauce over top for good measure and grill for another hour. After your guests have a chance to taste these sweet and tangy, fall-off-the-bone ribs, they’ll talk about them all summer long.

For more grilling tips and recipes, visit franksredhot.com/recipes.

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Buffalo Chicken Sandwich

  • 4 boneless, skinless chicken breast halves (if thick, cut horizontally into two even pieces)
  • 1 bottle (12 ounces) Frank’s RedHot Buffalo Wings Sauce, divided
  • 1/4 cup blue cheese or ranch dressing
  • 4 hard rolls, split
  • 1/4 cup blue cheese crumbles
  • lettuce leaves (optional)
  • tomato slices (optional)
  • red onion rings (optional)
  1. Marinate chicken in 6 ounces Buffalo wings sauce for 30 minutes, or up to 3 hours.
  2. Mix remainder of Buffalo wings sauce and dressing together. Keep refrigerated until ready to use.
  3. Grill chicken 12 minutes, turning once, or until no longer pink in center.
  4. Place 2 tablespoons of mixed sauce on each roll half. Place chicken on top of roll half and top with 1 tablespoon blue cheese crumbles.
  5. Add lettuce, tomato and onion rings, if desired. Top with second roll half. Repeat for remaining sandwiches.

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Sweet Chili Ribs

  • 2 full racks pork spareribs, trimmed (about 6 pounds)
  • 2 tablespoons fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 bottle (12 ounces) Frank’s RedHot Sweet Chili Sauce, divided
  1. Heat grill to 250° F and prepare for indirect cooking.
  2. Spread ribs with ginger and garlic. Place ribs on rib rack or in foil pan. Cook on covered grill 2 hours.
  3. Spread 6 ounces sweet chili sauce evenly over ribs then cook another hour, until tender.
  4. Baste ribs with remaining sweet chili sauce during last 15 minutes of cooking. If desired, at end of cooking time grill ribs over direct heat to char slightly.

Source: Frank's Red Hot

Main Dishes 11 April 2017

Unleash the Power of Dairy

(Family Features) If you’re trying to boost the nutrition of your meals and snacks, look no further than your refrigerator. Dairy products provide a powerful nutrition package that can help you meet your nutrient needs and achieve better health.

The most recent Dietary Guidelines for Americans affirm dairy’s important place in the diet with a recommendation that people ages 9 and older consume three servings of low-fat or fat-free dairy foods every day. With nine essential nutrients, milk, cheese and yogurt deliver a unique nutrition package superior to milk alternatives, such as almond or rice beverages, which are often fortified or fall short on these important nutrients.

During the hot summer months, when you don’t feel like spending much time in the kitchen, dairy products offer ease and convenience, as many are ready to use in recipes or round out a meal or snack. For a quick, easy and healthy snack this summer, put a fresh take on traditional pizza with this recipe that uses crescent rolls topped with cheeses and fresh seasonal veggies. Or turn up the heat on a classic beef burrito by adding warm pepper jack cheese and black beans.

Visit MidwestDairy.com to pledge Dairy 3 for Me, find additional recipes and learn more about how to unleash the power of dairy nutrition.

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Summer Pizza Snack

Recipe courtesy of Cindy Heins, Heins Family Farms
Total time: 22 minutes
Servings: 12

  • 1 tube (8 ounces) crescent rolls
  • 1 tub (8 ounces) low-fat cream cheese
  • 1/4 cup light mayonnaise
  • 1/4 teaspoon garlic powder
  • 1 cup shredded part-skim mozzarella cheese
  • 3/4 cup sliced cherry tomatoes
  • 1/2 cup sliced black olives
  • 1/2 cup chopped broccoli florets
  • 1/2 cup chopped cucumber
  1. Heat oven to 375° F. In 9-by-13-inch baking pan, spread out crescent roll dough. Seal seams together to form one large rectangle across bottom of pan. Bake 10-12 minutes, or until lightly browned. Cool on rack.
  2. In small bowl, mix together cream cheese, mayonnaise and garlic powder. Spread evenly over entire cooled crust. Top with mozzarella, tomatoes, olives, broccoli and cucumber. Cut into 12 squares and serve.

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Beef Burrito with Pepper Jack Cheese and Black Beans

Total time: 9 minutes
Servings: 6

  • 1/2 pound ground beef sirloin
  • 2 teaspoons minced garlic
  • 1 cup chunky salsa, divided
  • 2 cups cooked brown or white rice
  • 6 whole-wheat tortillas (9 inches each)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (11 ounces) corn kernels, drained
  • 2 cups shredded pepper jack cheese
  • sliced green onion, including green tops
  1. In medium, nonstick skillet, brown ground beef and garlic over medium heat (break beef mixture up into smaller chunks with spatula). Drain fat and stir in 1/2 cup salsa; set aside.
  2. Spread 1/3 cup rice on center of tortilla, leaving 1/2-inch border. Scatter about 2 tablespoons beans and 1 1/2 tablespoons corn over rice. Spread 1/3 cup beef mixture and 1/4 cup cheese over corn. Top with 2 teaspoons salsa and a few slices green onion. Fold in two opposite edges of tortilla 1 inch each and roll up. Place seam-side down on microwave-safe dish.
  3. Repeat with remaining tortillas. Place burritos in microwave oven and heat 1 minute, or until heated through. Serve with remaining salsa.

Source: Midwest Dairy Association

Dessert 01 June 2016

Strawberry Banana Smoothie Ice Pops

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Strawberry Banana Smoothie Ice Pops

  • 1 cup Tree Top Apple Juice
  • 1 pint strawberries, hulled, sliced and frozen
  • 1 banana, sliced and frozen
  • 1 apple, peeled, cored, sliced and frozen
  • 6 ounces vanilla yogurt
  • 1 teaspoon vanilla
  1. Put all ingredients in a blender and process until smooth. Pour into ice pop forms or paper cups. Place ice pop sticks in center and freeze, inverted, for 3 hours or until solid. Keep frozen until ready to serve.

Source: Tree Top

Dessert 01 June 2016

Artful Adaptations

(Family Features) Ice cream is a classic summertime treat and a favorite indulgence for people of all ages. Now, this palate pleaser gets a modern makeover with recipes that cater to the most sophisticated tastes.

Give simple backyard cookouts and festive dinner parties alike an artful finale with creative desserts that make the most of Starbucks ice cream. They’re simple to make, easy on the wallet and a sure-fire way to impress your guests.

Super-premium ice cream, inspired by popular Starbucks beverages, turns floats, tiramisu and even hot chocolate into gourmet desserts that put a smile on everyone’s face.

Delight your friends and family all summer long with these delicious, unexpected flavors. For more information, visit starbucks.com.

Tips for Storing Ice Cream
From The International Ice Cream Association

  • Don’t allow ice cream to repeatedly soften and re-freeze. When this occurs, ice cream’s small ice crystals can eventually turn into large, unpalatable lumps.
  • Your freezer should be set at between -5°F and 0°F. Ice cream is easiest to scoop when stored between 6°F and 10°F, the ideal serving temperature range.
  • Store ice cream in the main part of the freezer, not in the freezer door, where it’s subject to fluctuating temperatures.
  • Keep the ice cream container lid tightly closed when storing in the freezer.
  • Don’t store ice cream alongside uncovered foods; odors may penetrate ice cream and affect its flavor.

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Mocha Cream Soda Floats

2 servings
Prep Time: 5 minutes

  • 2 tablespoons chocolate syrup
  • 1 can (12 ounces) chilled cream soda
  • 1 cup Starbucks Mocha Frappuccino ice cream
  • 2 dollops sweetened whipped cream
  1. Evenly divide chocolate syrup into 2 tall glasses. Scoop 1/4 cup ice cream into each glass. Add soda, then top with remaining ice cream. Garnish with whipped cream.

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Decadent Hot Chocolate Affogato

2 servings
Prep Time: 10 minutes
Cook Time: 5 minutes

  • 3/4 cup 2% milk
  • 1/2 cup half and half, heavy cream or milk
  • 1/3 cup semi-sweet chocolate chips or 2 ounces bittersweet chocolate, chopped
  • 1 tablespoon sugar
  • Salt
  • 1 cup Starbucks Coffee ice cream
  1. Bring milk, half and half, chocolate, sugar and salt just to a boil in 2-quart saucepan over medium-high heat. Reduce heat to medium and cook, stirring frequently, 5 minutes or until chocolate is melted.
  2. Scoop ice cream into two large ice cream bowls. Pour hot chocolate around ice cream and garnish, if desired, with whipped cream.

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Coffee Bananas Foster

2 servings
Prep Time: 15 minutes
Cook Time: 5 minutes

  • 2 medium bananas, sliced
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup heavy or whipping cream
  • 2 tablespoons butter
  • 2 tablespoons dark or light rum
  • 2 slices prepared pound cake (about 1/2 inch thick), toasted
  • 1 cup Starbucks Caramel Macchiato ice cream
  1. Bring bananas, sugar, cream, butter and rum to a boil over medium heat in 10-inch nonstick skillet. Cook, stirring occasionally, 2 minutes or until sauce is slightly thickened. Remove from heat.
  2. Arrange cake on 2 dessert dishes. Top with ice cream, then banana mixture.

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Caramel Macchiato-Topped Waffles With Maple-Walnut Sauce

2 servings
Prep Time: 10 minutes
Cook Time: 5 minutes

  • 1/2 cup pure maple or pancake syrup
  • 2 tablespoons heavy or whipping cream
  • 2 tablespoons butter
  • 1/2 cup chopped toasted walnuts
  • 2 prepared waffles, heated according to package directions
  • 1 cup Starbucks Caramel Macchiato ice cream
  1. Bring syrup, cream and butter to a boil in 2-quart saucepan over medium heat. Cook, stirring occasionally, 2 minutes or until slightly thickened. Remove from heat, then stir in walnuts.
    Arrange warm waffles on 2 dessert plates. Top with ice cream, then drizzle with maple-walnut sauce.

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Tiramisu Ice Cream Parfaits

2 servings
Prep Time: 15 minutes

  • 1 cup sweetened whipped cream, plus extra for topping
  • 1/2 cup mascarpone*
  • 1/3 cup strong-brewed Starbucks coffee or espresso
  • 1 cup chopped crunchy ladyfinger cookies
  • 1 cup Starbucks Java Chip Frappuccino ice cream
  1. Fold 1/4 cup whipped cream into mascarpone in medium bowl. Fold in remaining whipped cream; set aside.
  2. Spoon 1/2 of mascarpone mixture into 2 parfait dishes. Sprinkle about 1/4 of the cookies and 1/4 of the coffee mixture into each dish. Evenly scoop ice cream into dishes, then top with remaining ingredients. Garnish, if desired, with additional whipped cream, grated chocolate or chocolate covered espresso beans.

*Substitution: Use 1 3-ounce package cream cheese, softened, whisked with 2 tablespoons milk instead of mascarpone. Fold into whipped cream and continue as above.

Source: Starbucks

Beverages 13 June 2016

A New Twist for Lemon and Lime Lovers

(Family Features) It’s summer and there’s little that can compare to the refreshing sparkle that fresh lemon or lime gives a tall glass of iced tea or an ice-cold bottle of water. (And how about that great citrus taste on grilled fish?) But it’s not always easy — or convenient — to bring a whole lemon or lime with you when you’re on the go. Worse yet, it’s so frustrating to reach for a fresh lemon or lime at home only to realize either you’re out or they’ve gone bad sitting in your refrigerator.

Now, there’s good news for lemon and lime lovers. Fresh squeezed lemon and lime taste is now as simple as a tear of a packet or a shake of a bottle — and you don’t have to worry about it going bad before you’ve had a chance to use it. True Lemon and True Lime crystallized lemon and lime substitutes are made with 100 percent all-natural ingredients including real lemon and lime juice and oils. Available in packets and now rolling out nationwide in shaker containers, both can be used just like you would fresh lemon or lime juice.

True Lemon and True Lime can add true citrus flavor to:

  • Drinks and smoothies,
  • Marinades, rubs and flavoring pastes,
  • Sauces,
  • Main dishes,
  • Fruits, vegetables and side dishes,
  • Desserts and
  • Any dish or drink that needs flavor-enhancing lemon or lime.

Convenient packets of the all-natural crystallized lemon and lime are also great to take to the office, to the gym or on summer vacation — anytime you’re on the go. Each packet contains the equivalent of 1 tablespoon of fresh lemon or lime juice with no calories, carbohydrates, preservatives or sodium, but with a full 25 percent of an adult’s daily vitamin C requirement. True Lemon and True Lime shakers have the same health benefits and offer an easy way for home chefs to sprinkle on a zesty citrus taste. They are also a great salt substitute for those watching their sodium intake.

For more information and recipes, visit www.truelemon.com.

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Luscious Lime Summer Smoothie

Makes 1-1/2 cups

  • 3/4 cup orange juice
  • 2 packets True Lime
  • 1 ripe medium banana
  • 3 tablespoons chopped fresh mint
  • 2 kiwi fruit, peeled and halved
  • 2 cups crushed ice
  1. Place all ingredients in blender and blend until smooth.

Lemon Herb Salmon

Serves 4

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 4 packets True Lemon
  • 1 clove garlic, minced
  • 1/8 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 1 tablespoon chives
  • 1 teaspoon ground black pepper
  • 4 medium salmon steaks, cut 1/4 inch thick
  1. In large bowl, combine all ingredients except salmon steaks; mix well. Add fish to bowl; spoon marinade over fish until well coated. Cover; refrigerate at least 2 hours, turning fish over after 1 hour.
  2. Place fish on broiler pan or on hot grill. Broil or grill 4 to 6 inches from heat, 10 to 15 minutes or until fish flakes easily with fork.

Source: True Lemon

Dessert 07 June 2016

Refreshing Summer Desserts

(Family Features) When cool and creamy meets tangy and fruity, what do you get? Sweet endings to a porch supper, a backyard barbecue or a meal under the stars.

Try new twists on old favorites — Strawberries and Cream Shortcake or Lemon Raspberry Ribbon Pie. Or slurp a Fruit Smoothie, which you can make with bananas, strawberries, peaches or key lime. Combine pineapple, lime and coconut for a cool taste of the tropics in Piña Colada Cream Dessert. Or make up the Classic Banana Cream Pie to take on a weekend getaway.

After all, it’s summertime. And the livin’ — and the eatin’ — should be refreshingly easy. Find more summer recipe inspiration at eaglebrand.com.

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Strawberries and Cream Shortcake

Prep Time: 20 minutes   Bake Time: according to package directions
Makes 8 to 10 servings

  • 1          (18 1/4 or 18 1/2-ounce) package pound cake mix
  • 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/2       cup cold water
  • 1          (4-serving size) package instant vanilla flavor pudding mix
  • 1          (4-ounce) container frozen non-dairy whipped topping, thawed (1 3/4 cups)
  • 1          quart fresh strawberries, cleaned, hulled and halved (about 1 1/2 pounds)
  1. Prepare pound cake mix as package directs; pour into prepared 9-inch round pans. Bake according to package directions. Cool.
  2. In large bowl, mix sweetened condensed milk and water; beat in pudding mix. Chill 5 minutes. Fold in whipped topping. Place 1 cake layer on serving plate. Top with half each of pudding mixture and strawberries. Repeat layers. Refrigerate leftovers.

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Lemon Raspberry Ribbon Pie

Prep Time: 20 minutes Cook Time: 10 minutes
Makes one 9-inch pie

  • 1 (10-ounce) package frozen red raspberries, thawed
  • 1 tablespoon cornstarch
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/2 cup lemon juice from concentrate
  • Yellow food coloring if desired
  • 2 cups (1 pint) whipping cream, stiffly whipped
  • 1 (9-inch) pastry shell, baked
  • Fresh raspberries for garnish, optional
  1. In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly, about 20 minutes.
  2. In large bowl, combine sweetened condensed milk, lemon juice and food coloring if desired. Fold in whipped cream. Spread one-third lemon mixture into prepared pastry shell; top with raspberry mixture then remaining lemon mixture.
  3. Chill thoroughly. Garnish as desired. Refrigerate leftovers.

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Fruit Smoothies

Prep Time: 5 minutes
Makes 5 servings

  • 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk), chilled
  • 1          (8-ounce) carton plain yogurt
  • 1          small banana, cut up
  • 1          cup frozen or fresh whole strawberries
  • 1          (8-ounce) can crushed pineapple packed with juice, chilled
  • 2          tablespoons lemon juice from concentrate
  • 1          cup ice cubes
  • Halved fresh strawberries, optional
  1. In blender, combine sweetened condensed milk, yogurt, banana, whole strawberries, pineapple with its juice and lemon juice; cover and blend until smooth.
    With blender running, gradually add ice cubes; blend until smooth. Garnish with halved strawberries if desired. Serve immediately.

Variations
Peach Smoothies: Omit strawberries and pineapple. Add 2 cups frozen or fresh sliced peaches. Proceed as above.
Key Lime Smoothies: Omit strawberries, pineapple and lemon juice. Add 1/3 cup Key lime juice. Proceed as above. Tint with green food coloring if desired. Garnish with lime slices if desired.

 

Piña Colada Cream Dessert

Prep Time: 10 minutes   Freezing Time: 2 hours + 6 hours
Makes 6 to 8 servings

  • 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1          cup milk
  • 1/2       cup frozen pineapple juice concentrate, thawed
  • 2          tablespoons lime juice from concentrate
  • 3/4       cup toasted flaked coconut
  • Edible flowers, optional
  1. Combine sweetened condensed milk, milk, pineapple juice concentrate and lime juice concentrate. Transfer to 9 x 9-inch baking pan. Cover; freeze 2 hours or until almost firm.
    Break frozen mixture into small chunks; transfer to chilled large bowl. With mixer, beat until smooth but not melted. Stir in coconut. Return to pan. Cover; freeze 6 hours or until firm. To serve, scoop into dessert dishes. Garnish with flowers if desired.

 

Classic Banana Cream Pie

Prep Time: 15 minutes   Cook Time: 10 minutes
Makes one 9-inch pie

  • 3          tablespoons cornstarch
  • 1 1/3    cups water
  • 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 3          egg yolks, beaten
  • 2          tablespoons butter or margarine
  • 1          teaspoon vanilla extract
  • 3          medium bananas, sliced and dipped in lemon juice from concentrate and drained
  • 1          (9-inch) baked pastry shell or 1 (9-inch)
  • graham cracker crust
  • Whipping cream, whipped
  1. In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly.
    Remove from heat; add margarine and vanilla. Cool slightly. Arrange 2 sliced bananas on bottom of prepared pastry shell. Pour filling over bananas; cover.
  2. Chill 4 hours or until set. Spread top with whipped cream; garnish with remaining banana slices. Refrigerate leftovers.

Source: Eagle® Brand Sweetened Condensed Milk

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Dessert 07 June 2016

Sweet Summertime Snack Ideas

(Family Features) In the warm summer months, nothing beats spending time together creating fun snacks that promote healthy eating and a little creativity.
The summer boasts a wealth of fresh fruit to draw inspiration from — especially everyone’s favorite — watermelon. Its cool, juicy flavor speaks to your senses. Plus, it’s packed with key vitamins and minerals, so it’s a snack you can feel good about serving to your family.

Fabulously Fresh Ideas
Kick off this fun-in-the-sun season and make memories with fresh ideas that get the whole family involved. Create a splash at your next barbeque or summer party with this adorable Mermaid Tail. Fashioned from watermelon rinds, your family will love to help you create this masterpiece as well as devour it. Need to perk up lunch? Your family will love mixing and matching their own flavor combinations with Watermelon Sandwich Wraps. These healthy, edible creations are sure to bring about many smiles.
You can find more sweet summertime recipes and ideas at www.watermelon.org.

Wacky Watermelon Facts
—The first recorded watermelon harvest occurred in Egypt some 5,000 years ago.
—Watermelon is the most consumed melon in the U.S., followed by cantaloupe and honeydew.
—Early explorers used watermelons as canteens to store liquids.
—To date, the world’s heaviest watermelon was recorded in 2005 and weighed in at 268.8 pounds.
—Watermelon is made up of 92 percent water.

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Mermaid Tail

  • Cutting board
  • 1 large oblong seeded or seedless watermelon
  • Kitchen knife and paring knife
  • Large bowl and spoon or scoop
  • Green dry erase marker
  • Channel knife
  • Dowels and toothpicks
  • Optional decorations (found at any craft store): Edible turquoise shimmer powder/disco dust, mermaid cookie cutters, light blue or turquoise fabric or mermaid decorations.
  1. Wash watermelon under cool running water and pat dry.
  2. On cutting board, place watermelon on its side and cut off 4 inches from one end of watermelon to provide a sturdy base. Cut remaining watermelon in half lengthwise.
  3. Hollow out both halves of the watermelon with spoon or scoop, reserving watermelon pieces to dice up for serving or cutting out mermaid shapes.
  4. Use dry erase marker to trace mermaid tail freehand lengthwise across one entire half. With knife of your choice, carefully trim away to form the outline of mermaid tail. Use the channel knife to form scales and details.
  5. For added detail, brush on edible turquoise shimmer powder/disco dust (purchased at cake decorating store or craft store).
  6. Use pencil-sized dowels to secure the mermaid tail to top of base. Decorate with watermelon cubes or mermaid watermelon cutouts and serve.

Tip: If using the mermaid watermelon cutouts as topper for cupcakes, as shown, add watermelon cutout with toothpick or small dowel first and then ice around it.

Source: Watermelon Board

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Dessert 07 July 2016

Cool Watermelon Cheesecake

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Makes about 12 servings

Crust:

  • 1-1/4 cups (16 ounces) roasted salted pistachios
  • 2 cups sweetened flaked coconut
  • 1/4 cup granulated sugar
  • 4 tablespoons (1/2 stick) butter, melted
  • Leaf green icing color

Filling:

  • 3 packages (8 ounces each) cream cheese, softened
  • 2/3 cup granulated sugar
  • 1 teaspoon imitation clear vanilla
  • 1 cup heavy whipping cream
  • 1 package (16 ounces) frozen whole strawberries, thawed, pureed and strained (about 1-1/2 cups)
  • 1 envelope (1/4 ounce) unflavored gelatin
  • No-taste red icing color
  • 1/2 cup mini chocolate chips, divided
  1. In food processor, pulse pistachios until coarsely ground. Add coconut, sugar, butter and icing color; pulse until well combined. Press into bottom and 3/4 up side of 9-inch springform pan. Refrigerate while making filling.
  2. In large bowl, beat cream cheese, sugar and vanilla until light and creamy. Add heavy cream and beat until combined.
  3. In small saucepan, bring strawberry juice just to boiling, stirring constantly. Remove from heat. Sprinkle gelatin evenly over top and whisk vigorously to dissolve completely, about 3 minutes. Pour into cream cheese mixture. Add icing color and beat until well combined. Beat in 1/3 cup mini chocolate chips. Pour into chilled crust. Sprinkle top with remaining chocolate chips. Refrigerate until set, about 3 hours.

Source: Wilton

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