recipes

Meal Ideas 06 January 2021

Power Family Meals with Protein-Packed Peanuts

(Family Features) Starting fresh with a new year is a chance to hit the reset button for many people, and your family can use this opportunity to rethink homemade meals while striving for nutritious (and still delicious) dishes. From snacks to the main course each evening, the options are nearly endless for planning a revamped menu with healthier ingredients.

Dinnertime can be a cinch with Peanut Butter Chicken, a simple dish that takes less than 20 minutes to make when busy evenings call for a quick solution. If a veggie-based option aligns better with your family's desires, try Veggie Sammies with Peanut Butter Satay Sauce or go full-on comfort food with Very Vegan Peanut Butter Jackfruit Chili. Snacking doesn't have to mean forgoing your dedication to nutritious choices either - these Peanut Granola Bars can be your made-at-home masterpiece for adults and children to enjoy.

These recipes from the Georgia Peanut Commission are powered by peanuts, a nutrient-rich superfood that delivers 19 vitamins and 7 grams of protein per serving for a health benefit punch in each bite.

Discover more nutritious recipe ideas at gapeanuts.com.

Veggie Sammies with Peanut Butter Satay Sauce

Prep time: 30 minutes
Servings: 2

  • 4 tablespoons creamy peanut butter
  • 3 tablespoons lime juice
  • 2 tablespoons water
  • 4 teaspoons hoisin sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons sriracha
  • 2 French baguette rolls (6 inches each)
  • 1/2 cup cucumber, sliced
  • 1/2 cup white onion, sliced into thin strips
  • 1/2 cup red bell pepper, sliced into thin strips
  • 1/2 cup purple cabbage
  • 1/2 cup fresh cilantro
  1. In small bowl, combine peanut butter, lime juice, water, hoisin sauce, soy sauce and sriracha; mix well.
  2. Spread sauce on both sides of each roll then layer with cucumber, onion and bell pepper. Top with cabbage and cilantro.

Very Vegan Peanut Butter Jackfruit Chili

Recipe courtesy of the National Peanut Board
Prep time: 5 minutes
Cook time: 35 minutes
Servings: 8

  • 2 teaspoons oil
  • 1/2 large white onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 2 garlic cloves, chopped
  • 1/2 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 tablespoon tomato paste
  • 1 can crushed tomatoes
  • 1 can whole tomatoes
  • 2 cups water
  • 1 can red kidney beans, drained and rinsed
  • 1 can green jackfruit, drained and chopped
  • 1/4 cup peanut butter
  • cornbread (optional)
  • tortilla chips (optional)
  • cinnamon rolls (optional)
  1. eat large, heavy-bottomed pot over medium heat. Add oil, onion and peppers; cook 3 minutes, stirring often. Add garlic, salt, cumin, chili powder and tomato paste, stirring to coat. Cook 1-2 minutes, stirring constantly, then stir in crushed tomatoes, whole tomatoes, water, kidney beans and jackfruit; bring to boil then reduce heat to medium-low. Simmer 25-30 minutes. Stir in peanut butter and simmer 5 minutes.
  2. Serve with cornbread, tortilla chips or cinnamon rolls, if desired.

Peanut Granola Bars

Prep time: 10 minutes
Cook time: 6 minutes, plus 30-45 minutes cooling time
Servings: 12-14

  • 1/2 cup honey
  • 6 tablespoons unsalted butter
  • 2 tablespoons creamy peanut butter
  • 1/2 cup light brown sugar, firmly packed
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 cups rolled oats (quick or regular)
  • 1 cup bran flakes
  • 1 cup sweetened coconut flakes
  • 1 cup dried fruit (raisins, blueberries or cranberries)
  • 1 cup roasted peanuts, chopped
  1. In large, shallow, microwavable dish, combine honey, butter, peanut butter, brown sugar, vanilla and salt. Microwave at 50% power 2 minutes then whisk to combine and microwave at 50% power 2 minutes.
  2. Add oats, bran flakes, coconut flakes, dried fruit and peanuts; stir to combine. Microwave on high 1 minute. Stir and microwave 30 seconds.
  3. Press mixture into 13-by-9-inch baking dish lined with parchment or wax paper with some extra hanging over edges to easily lift bars out. Use bottom of glass wrapped with plastic wrap to press granola mixture firmly into pan. Allow to cool completely 30-45 minutes. Cut into 12-14 bars.

Peanut Butter Chicken

Recipe courtesy of "Unsophisticook"
Prep time: 5 minutes
Cook time: 12 minutes
Yield: 6 cups

Peanut Sauce:

  • 1/2 cup creamy natural peanut butter
  • 3 tablespoons sweet red chili sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1/8-1/4 cup hot water (optional)
  • chopped unsalted roasted peanuts (optional)
     
  • 2 tablespoons olive oil or avocado oil
  • 1 1/2 pounds boneless skinless chicken breasts, diced into 1-inch cubes
  • 1 tablespoon soy sauce
  • 3/4 cup peanut sauce
  • cooked brown rice
  • assorted bell peppers, sliced
  • chopped unsalted roasted peanuts (optional)
  1. To make peanut sauce: In small glass bowl, whisk peanut butter, sweet red chili sauce, apple cider vinegar, soy sauce and honey until blended smoothly.
  2. Thin sauce with hot water to desired consistency. Garnish with chopped unsalted roasted peanuts, if desired.
  3. To make chicken: In large skillet over medium-high heat, drizzle oil. Add diced chicken then pour soy sauce over top. Saute about 10-12 minutes until chicken is fully cooked.
  4. Serve with peanut sauce, brown rice and colorful sliced veggies. Garnish with chopped unsalted roasted peanuts, if desired.

Source: Georgia Peanut Commission

Healthy 11 December 2020

Turn to Tempeh for a Plant-Based Superfood

(Family Features) As a key part of a nutritious eating plan, protein intake can be a healthy step to take in the new year. One increasingly popular way to add protein to your at-home menu is with protein-packed, plant-based foods like tempeh.

Tempeh’s roots date back thousands of years and originate in Indonesia. It’s an all-natural protein source made with simple, whole-food ingredients – most often fermented soybeans, water and rice – and is high in protein, packed with fiber and low in fat, sodium and calories. Tempeh is also loaded with vitamins and minerals like calcium, manganese, phosphorus and iron, and has all nine essential amino acids. Because it’s fermented, the nutrients in tempeh are easy for the body to digest.

The health benefits of tempeh, including 18 grams of protein per serving, are one reason to give it a try, but another is it’s easy and versatile to cook. It has a firm texture, nutty taste and can be baked, fried, steamed or grilled. Tempeh also easily absorbs marinades, spices and sauces. To prepare tempeh, cut it into cubes, strips or crumble it then toss into a stir-fry, layer it onto a BLT sandwich or simply warm a skillet and sear it until golden brown.

The possibilities for tempeh are nearly endless, and it’s also increasingly easy to find. For example, Lightlife, founded in 1979 as “Tempeh Works,” was among the first commercial producers of tempeh in the United States. Today, it offers its Original Tempeh at more than 18,500 retail stores nationwide.

Find protein-packed meal ideas, like Sesame Ginger Tempeh Power Bowls with Quinoa and Sweet Potatoes, at lightlife.com.

Sesame Ginger Tempeh Power Bowls with Quinoa and Sweet Potatoes

Pickled Pink Onions:

  • 1/4       cup white wine vinegar
  • 2          teaspoons white sugar
  • 1/4       teaspoon salt
  • 1/2       small red onion, peeled and thinly sliced


Sesame Ginger Vinaigrette:

  • 2          tablespoons vegetable oil
  • 2          teaspoons sesame oil
  • 2          teaspoons grated fresh ginger
  • 2          teaspoons rice wine vinegar
  • 2          teaspoons soy sauce
  • 2          teaspoons toasted sesame seeds


Sweet Potatoes:

  • 1          tablespoon olive oil
  • 1          large sweet potato, peeled and cut into 1/2-inch slices

Tempeh:

  • 1          package (8 ounces) Lightlife Original Tempeh
  • 1          teaspoon vegetable oil
  • 2          tablespoons soy sauce
  • 2          cups baby spinach or kale
  • 2          cups cooked tri-color quinoa, at room temperature
  • 1/2       ripe avocado, cubed
  • 1/2       cup canned chickpeas, rinsed and drained
  • 6          red grape cherry tomatoes, halved
  • 6          yellow grape cherry tomatoes, halved
  • 1/2       cup pea shoots
  1. To make pickled pink onions: In small pot, bring white wine vinegar, sugar and salt to boil. Add onions and toss to coat 15 seconds. Turn off heat and let sit 20 minutes, stirring occasionally, until onions are soft and bright pink. Set aside.
  2. To make sesame ginger vinaigrette: In small bowl, stir vegetable and sesame oils with ginger, rice wine vinegar, soy sauce and sesame seeds. Pour into two small ramekins. Set aside.
  3. To make sweet potatoes: In large nonstick skillet over medium heat, heat olive oil. Add sweet potato slices and cook, turning occasionally, 15-17 minutes, adjusting heat as necessary until tender when pierced with knife. Remove to cutting board and cut each slice into quarters. Wipe out skillet.
  4. To make tempeh: Cut tempeh crosswise into eight triangles. In nonstick skillet over medium-low heat, heat vegetable oil. Cook tempeh with soy sauce until golden brown and warm, 2-3 minutes per side. Remove tempeh from pan and add baby spinach or kale; stir 1-2 minutes just until wilted.
  5. To assemble bowls: On bottoms of two shallow bowls or plates, spread cooked quinoa. Top with piles of warm sweet potatoes, pickled pink onions, sauteed spinach or kale, avocado, chickpeas, grape tomatoes and pea shoots. Top with tempeh and serve with sesame ginger vinaigrette.

Source: Lightlife

Meal Ideas 18 November 2020

Put a Zesty Spin on Weeknight Meals

(Family Features) Dinner in many households means foolproof recipes that families can count on, but those can become bland and boring. Finding new ways to put a twist on meals throughout the week adds fun to time spent in the kitchen while bringing new flavor to the table.

To help reinvigorate traditional weeknight dinners, chef Bobby Flay and Hidden Valley Ranch created the three-part Hidden Valley Ranch Night! series to debut dishes that bring bold flavor to traditional meals, such as these recipes for Ranch Crusted Burgers with Avocado Ranch Sauce and Ranch Seasoned Chicken and Mushroom Quesadillas with Tomato Salsa and Sour Cream. The series will provide a spin on weeknight staples to showcase the simplicity, versatility and zesty flavor of ranch seasoning when used to create family-friendly dinners any night of the week.

Find more information, including series episodes and additional recipes, at hiddenvalley.com/ranch-night.

Ranch Crusted Burgers with Avocado Ranch Sauce

Servings: 4

Avocado Ranch Sauce:

  • 1/4       cup mayonnaise
  • 1/4       cup sour cream
  • 1          tablespoon well-shaken buttermilk
  • 1/2       teaspoon Hidden Valley Ranch Seasoning
  • kosher salt
  • freshly ground black pepper
  • 3          green onions, thinly sliced
  • 2          avocados, peeled, pitted and diced

Ranch Spice Crusted Burger:

  • 1 1/2    teaspoons Hidden Valley Ranch Seasoning
  • 1          teaspoon paprika
  • kosher salt
  • freshly ground pepper
  • 1 1/2    pounds ground chuck (80% lean)
  • 2          tablespoons canola oil
  • 8          slices American cheese
  • 1/4       cup water
  • 4          brioche buns, split in half
  • Avocado Ranch Sauce
  1. To make avocado ranch sauce: In bowl, whisk mayonnaise, sour cream, buttermilk, ranch seasoning, salt and pepper until smooth. Fold in green onions and diced avocados; set aside.
  2. To make burgers: In small bowl, whisk ranch seasoning, paprika, salt and pepper.
  3. Heat large cast-iron pan or griddle over high heat. Divide meat into four 6-ounce patties and make deep depression in centers with thumb. Season each with spice rub on one side.
  4. Add canola oil to pan and heat until shimmering. Place on burgers in pan, spice side down, and cook until golden brown and lightly charred, 4 minutes. Turn burgers over and cook 4 minutes, or until they reach desired doneness.
  5. Top each burger with two slices cheese. Add water to pan and cover tightly with lid 10 seconds, or until the cheese is melted.
  6. Place burgers on bottom buns and top each with avocado ranch sauce and top buns.

Ranch Seasoned Chicken and Mushroom Quesadillas with Tomato Salsa and Sour Cream

Servings: 4

Tomato Salsa:

  • 4          plum tomatoes, seeded and finely diced
  • 1/2       small red onion, finely diced
  • 1/2       jalapeno, finely diced
  • 1          lime, juice only
  • 2          tablespoons olive oil
  • 3          tablespoons fresh basil, finely chopped into ribbons
  • kosher salt
  • freshly ground black pepper

Quesadillas:

  • 2          tablespoons canola oil
  • 1 1/2    pounds cremini or button mushrooms, thinly sliced
  • 2          teaspoons Hidden Valley Ranch Seasoning, divided
  • 12        flour tortillas (6 inches)
  • 2          cups shredded Monterey Jack cheese
  • 16        ounces roasted or rotisserie chicken, shredded
  • kosher salt
  • freshly ground black pepper
  • canola oil
  • 1/2       cup sour cream
  • tomato salsa
  • 2          tablespoons fresh basil, chopped
  1. To make tomato salsa: In medium bowl, combine tomatoes, red onion, jalapeno, lime juice, olive oil and basil; season with salt and pepper. Refrigerate until ready to use.
  2. To make quesadillas: Preheat oven to 450 F.
  3. In large saute pan over medium-high heat, heat oil. Add mushrooms and season with 1 1/2 teaspoons ranch seasoning. Cook until mushrooms are golden brown and liquid has evaporated. Set aside to cool.
  4. Place tortillas next to each other on baking sheet. Sprinkle thin layer of cheese on eight tortillas. Add cooled mushrooms to four tortillas and shredded chicken to other four tortillas. Season each layer with salt and pepper. Stack tortillas to create four, two-layer quesadillas. Cover each with remaining tortillas; brush top tortillas lightly with canola oil and sprinkle with remaining ranch seasoning.
  5. Bake 6-8 minutes until cheese is melted and tortillas turn lightly golden brown with crispy edges.
  6. Cut each quesadilla into four pieces. Garnish each slice with dollop of sour cream. Add dollop of tomato salsa on top of sour cream and garnish with basil.

Source: Hidden Valley Ranch

Ethnic 09 November 2020

Uncovering the Top Mexican Food Trends for 2021

(Family Features) Many families constantly search for meal inspiration, and one of the best ways is to look toward trendy tastes for new options to add to the menu.

One of the country’s top Hispanic food brands, Cacique, tapped culinary experts and chefs Aarón Sánchez, Bricia Lopez and Santiago Gomez to curate the third annual “What’s Next in Mexican Cuisine” trends forecast uncovering popular flavors, techniques and dishes to expect in the coming year.

“One way we can all honor the impact of Latin culture in America is through food,” Sánchez said. “One easy step you can take to connect with a culture is by using authentic ingredients, like in this Chorizo Ragu with Cheesy Toast, which uses three staple Mexican ingredients – queso fresco, crema Mexicana and chorizo. It’s inspired by my prediction that Mexican comfort foods and deep, rich sauces made from scratch will rise in popularity.”

Consider these top Mexican food trends for 2021 according to Sánchez, Lopez and Gomez along with findings from a survey conducted by OnePoll on behalf of Cacique:

  • The bread baking craze of 2020 will now include homemade corn and flour tortillas with 55% of Americans reaching for masa harina, flour and tortilla presses to make their own.
  • Americans have a thirst for dehydrated chiles with varieties ranging from pasillas to anchos set to become more popular in American kitchens. 
  • Dried chiles, beans and cheeses such as queso fresco will find their way into more American kitchens as people adopt a “from scratch” approach and back-to-basics techniques. 
  • Coziness, meet Cozumel as Mexican comfort foods reign supreme and people gravitate toward nostalgic “homemade” style favorites like enchiladas.
  • Get ready to dive into deep, rich sauces, including mole, which will continue to grow in popularity.
  • Salsa macha will share the spotlight thanks to exploration of the breadth of salsa varieties that exist within Mexican cuisine. 
  • Food exploration will satisfy Americans’ wanderlust as 55% plan to travel less in 2021, and the same percentage report they’re looking to learn the stories behind famous Mexican recipes. 

To find more trend-inspired recipes, visit caciqueinc.com.

Chorizo Ragu with Cheesy Toast

Recipe courtesy of chef Aarón Sánchez

  • 3          bolillo-style rolls or 1 long baguette
  • 2          tablespoons olive oil 
  • 1          yellow or white onion, chopped
  • 2-3       carrots, chopped
  • 1⁄2       teaspoon salt
  • 6          cloves garlic, divided
  • 8          ounces white or cremini mushrooms, chopped
  • 2          tablespoons tomato paste
  • 1          tablespoon dried oregano 
  • 1          teaspoon ground cumin
  • 1 1⁄4    pounds ground beef
  • 1          package (9 ounces) Cacique Pork Chorizo
  • 1          can (28 ounces) crushed or pureed tomatoes
  • 6          tablespoons unsalted butter, softened
  • 9          tablespoons Cacique Crema Mexicana, plus additional for serving
  • 1 1⁄2    cups crumbled Cacique Ranchero Queso Fresco
  1. Preheat oven to 400 F. Halve bread lengthwise.
  2. In heavy-bottomed pot, warm olive oil over medium heat. Add onions, carrots and salt then cook, stirring occasionally, until vegetables just start to soften, 3-4 minutes. Mince 2 garlic cloves and add to pot with mushrooms; cook about 3 minutes.
  3. Use spoon to push vegetables to edges of pan then add tomato paste, oregano and cumin to center of pan; saute until fragrant, 1-2 minutes.
  4. Increase heat to high and add beef and pork chorizo. Break meat up with spoon but don’t over-stir. When beef is no longer pink, pour in tomatoes and bring to simmer. Decrease heat to medium-high and let simmer, stirring occasionally.
  5. While ragu simmers, use fork to mash or whip butter with crema until smooth. Mince or finely grate remaining garlic cloves then stir into crema mixture.
  6. Spread crema mixture evenly over bread, trying to cover as much area as possible. Sprinkle crumbled queso fresco all over and place bread on rimmed baking sheet, cheese side up. Toast 4-5 minutes until cheese is melted and bubbling. Finish under broiler 30-60 seconds for deeper browning, if desired. Cut bread into individual portions.
  7. After about 20 minutes of simmering, ragu should thicken and flavors meld. Swirl in additional crema then serve ragu in bowls with cheesy toast or ladle over pieces of toast.

Source: Cacique

Holiday 05 November 2020

Flavorful Holiday Dishes Prepped in Minutes for Small Gatherings

(Family Features) In what’s certain to be a holiday season unlike any other, you can transform your seasonal menu in 20 minutes of prep time or less by incorporating flavorful ingredients that make ordinary dishes extraordinary, ensuring the holidays are as special and memorable as any other year.

Stress-free holiday entertaining at home begins with ingredients like Holland House Cooking Wines that add an extra boost of flavor to recipes like Tuscan White Bean Soup. Perfect for chilly evenings, this recipe combines pantry staples and enticing seasonings for an easy-to-make soup that simmers in the slow cooker. This Sherry, Ham and Cheese Brunch Bake is another delicious and convenient recipe to feed your family on early holiday mornings. This simple, tasty brunch bake can be easily prepped the night before.

While holiday gatherings may be smaller this year, spending time with family can be made even more special when sharing a homemade, holiday-inspired meal. Sherry Cherry Pork Loin Roast, made in a time-saving slow cooker, provides an easy way to bring your family together for a flavorful holiday meal.

This festive season, Holland House Cooking Wines provide an easy way to delight your family. They’re available in four flavors – Marsala, Sherry, White and Red – made using fine grapes and blended seasonings, aged to perfection, to offer bold flavor to your holiday cooking.

Visit hollandhouseflavors.com to find more holiday-worthy dishes.

Sherry Cherry Pork Loin Roast

Recipe courtesy of Cate Meade of “Cate’s Kitchen Fit”
Prep time: 20 minutes
Cook time: 5-6 hours
Servings: 8-10

  • 7          tablespoons avocado or grapeseed oil, divided
  • 2          large Vidalia onions, halved and thinly sliced
  • 4          teaspoons kosher salt, divided
  • 1          pork loin roast (4-4 1/2 pounds), trimmed and patted dry
  • 3          teaspoons freshly ground black pepper, divided

Sherry Cherry Sauce:

  • 3/4       cup Holland House Sherry Cooking Wine
  • 5-6       cloves garlic
  • 1          cup frozen Bing cherries, divided
  • 1 1/2    tablespoons dry mustard powder
  • 4          tablespoons Holland House Balsamic Vinegar
  • 2          tablespoons soy sauce
  • 1          bunch fresh parsley, large stems removed, plus additional reserved for garnish
  • 3          tablespoons cornstarch (optional)
  1. In large slow cooker on high heat, add 2 tablespoons oil, sliced onions and 1 teaspoon salt.
  2. Season roast evenly on all sides with 2 teaspoons salt and 1 tea­spoon pepper.
  3. Place large skillet over medium heat. Add 2 tablespoons oil to pan. Sear pork loin 3 minutes on each side until golden brown. Transfer roast to slow cooker on top of onions.
  4. Cover and cook on low 3 hours.
  5. To make Sherry Cherry Sauce: In blender, blend sherry cooking wine, garlic, 1/2 cup cherries, mustard powder, balsamic vinegar, soy sauce, parsley, remaining olive oil, remaining salt and remaining pepper until smooth; set aside.
  6. After pork loin cooks 3 hours, add Sherry Cherry Sauce around pork roast. Cover and cook 2-3 hours on low.
  7. To glaze, brush roast with warm sauce 3-4 times in last hour of cooking.
  8. Once pork reaches internal temperature of 145 F, remove and let rest 15-20 minutes before slicing.
  9. To finish sauce, remove 1/4 cup cooking liquid and mix with cornstarch to make a slurry. Whisk slurry and remaining cherries into sauce. Cook in slow cooker on high 15 minutes, stirring occasionally.
  10. Slice roast 1/2-inch thick, garnish with fresh parsley and serve with Sherry Cherry Sauce and braised onions.

Tuscan White Bean Soup

Recipe courtesy of Jillian Wade of “Food, Folks & Fun”
Prep time: 15 minutes
Cook time: 8 hours
Servings: 8

  • 4          cups chicken stock
  • 1          cup Holland House White Cooking Wine
  • 1          can (14 1/2 ounces) diced tomatoes
  • 1          medium yellow onion, diced small
  • 1          cup celery, diced
  • 1          cup carrots, diced
  • 6          large cloves garlic, minced
  • 3          cans (15 1/2 ounces each) cannellini beans, rinsed and drained
  • 1          can (13 3/4 ounces) artichoke hearts, rinsed and drained
  • 1          bay leaf
  • 1          teaspoon poultry seasoning
  • 1          teaspoon salt
  • 1          teaspoon ground black pepper
  • 1/4       teaspoon dried rosemary
  • 4          cups kale (about 6 ounces), cleaned, destemmed and chopped
  • 5          ounces pancetta or bacon, diced
  • 8          teaspoons Parmesan cheese, shaved (for garnish)
  1. Place chicken stock, white cooking wine, tomatoes, onion, celery, carrots, garlic, cannellini beans, artichoke hearts, bay leaf, poultry seasoning, salt, pepper and rosemary in slow cooker. Cover and cook on low 7-8 hours or high 4-5 hours.
  2. About 30 minutes before serving soup, stir in kale and cover.
  3. In 10-inch skillet over medium heat, cook pancetta until crispy, about 4 minutes. Move pancetta to paper towel-lined plate to drain.
  4. Ladle soup into bowls and sprinkle with pancetta and Parmesan cheese shavings.

Sherry, Ham and Cheese Brunch Bake

Recipe courtesy of Jillian Wade of “Food, Folks & Fun”
Prep time: 20 minutes
Cook time: 1 hour, 20 minutes
Servings: 10

  • 8          tablespoons salted butter, melted, plus additional for greasing pan, divided
  • 2          teaspoons olive oil
  • 2          large shallots, minced
  • 1/2       cup Holland House Sherry Cooking Wine
  • 1          package (20 ounces) frozen hash brown potatoes
  • 1/2       teaspoon salt
  • 1/2       teaspoon pepper
  • 2          cups (8 ounces) shredded white cheddar cheese
  • 1          cup (4 ounces) shredded Parmesan cheese
  • 8          ounces precooked ham, cut into 1/2-inch pieces
  • 8          large eggs
  • 1 1/4    cups whole milk
  • 1/2       teaspoon dry mustard powder
  • 2          tablespoons fresh chopped dill
  • 1          teaspoon fresh chopped dill, for garnish (optional)
  • 2          teaspoons freshly grated Parmesan cheese, for garnish (optional)
  1. Move oven rack to middle position and preheat to 400 F. Generously grease 9-by-13-inch baking dish with butter; set aside.
  2. In 10-inch nonstick skillet, add olive oil and preheat pan over medium heat. Add shallots and cook, stirring often, until softened and golden, about 7-8 minutes.
  3. Stir in cooking wine and cook until liquid is evaporated, about 3-5 minutes. Remove from heat.
  4. Add frozen hash browns to prepared baking dish. Pour melted butter over potatoes and add salt, pepper and caramelized shallots.
  5. Use spoon to mix well. Bake 30 minutes, or until potatoes are cooked through and some edges are beginning to brown. Remove potatoes from oven and reduce temperature to 325 F.
  6. Sprinkle cheddar cheese and 1 cup shredded Parmesan cheese evenly over potatoes followed by ham.
  7. In large measuring cup or small bowl, vigorously whisk eggs, milk, mustard powder and dill until fully combined and eggs become frothy, about 1 minute.
  8. Pour egg mixture evenly over potatoes, cheese and ham. Store covered in refrigerator if prepping night before.
  9. Bake 35-40 minutes, or until edges of casserole are golden brown and center of casserole is set.
  10. Cool 5 minutes before slicing and serving. Serve with chopped dill and grated Parmesan cheese, if desired.

Source: Holland House

Holiday 13 October 2020

Smoked Salmon for Holiday Soirees

(Family Features) Delicious, colorful and versatile, smoked salmon can make it easy to elevate your holiday festivities, which might look shockingly different this year.

Whether it's your family or a small group of friends, you can feel good about serving sustainable smoked salmon to your guests. Highlight smoked salmon at socially distanced gatherings with these recipes and tips from chef Nora Pouillon, a James Beard Lifetime Achievement Award winner, and her daughter, Blue Circle Foods product director Nina Damato.

Ready, Set, Serve
There's no need to prep or cook smoked salmon - it's sliced and ready to eat so you can impress your guests in no time with a colorful smoked salmon platter.

1. Arrange smoked salmon layers on a decorative platter.
2. Garnish with your favorite charcuterie sides like olives, capers, pickles and sliced lemon, tomato, cucumber or radish.
3. Season with dill sprigs, sea salt and fresh cracked pepper.
4. Serve with an assortment of crackers or buttered triangles of crustless brown bread.

A Seafood Superfood
Smoked salmon is a nutritional powerhouse full of antioxidants, omega-3s and protein. A 2-ounce serving of Blue Circle smoked salmon contains 1,000 mg of health-boosting omega-3s, which meets the daily requirements recommended by the FDA's 2015-2020 Dietary Guidelines for Americans. To make the most of a healthy choice, look for smoked salmon that does not contain sugar or added preservatives.

A Sustainable Protein
To ensure your smoked salmon is sourced with the environment and your health in mind, purchase products that are free from antibiotics, GMOs, added hormones and synthetic colorants.

A Dietary Chameleon
From traditional tastes to keto, gluten-free or dairy-free canapes, smoked salmon fits the bill. Its clean ingredient profile means it satisfies many common dietary restrictions.

For mouthwatering appetizers, try Pouillon's Smoked Salmon Cucumber Boats. If you enjoy pairing smoked salmon with traditional flavors like cream cheese and capers, consider her Smoked Salmon Rolls with Cream Cheese and Caper Filling.

To access more recipes and tips, visit bluecirclefoods.com.

Smoked Salmon Rolls with Cream Cheese and Caper Filling

Recipe courtesy of chef Nora Pouillon

  • 4 ounces Blue Circle Smoked Salmon
  • olive oil
  • 6 ounces cream cheese
  • 2 tablespoons small capers, drained, plus additional for serving, divided (optional)
  • 1/2 medium red onion, finely diced
  • 1 tablespoon chopped Italian parsley
  • salt, to taste
  • pepper, to taste
  1. Layer smoked salmon slices on lightly oiled aluminum foil, overlapping slightly.
  2. Mix cream cheese with capers, onion and parsley. Season with salt and pepper, to taste.
  3. Place thick line of cream cheese mixture along long side of salmon.
  4. Roll up salmon carefully with help of aluminum foil, similar to sushi roll.
  5. Chill in refrigerator 2-3 hours or overnight to firm up roll.
  6. To serve, use sharp knife to slice salmon roll into 1/2-inch long pieces.
  7. Place rolls on serving plate and garnish with additional capers, if desired.

 

Smoked Salmon Cucumber Boats

Recipe courtesy of chef Nora Pouillon

  • 1 English cucumber (about 1 1/2 inches thick and 10 inches long)
  • 1 medium tomato, seeded and cut into tiny pieces
  • 1/4 cup scallions, finely chopped
  • 1 tablespoon dill sprigs, finely chopped, plus additional for serving (optional), divided
  • 1 tablespoon lemon juice
  • 4 ounces Blue Circle Smoked Salmon, chopped or pulsed
  • salt, to taste
  • pepper, to taste
  1. Slice cucumber in half lengthwise and use spoon to scoop out seeds. If cucumber skin is too thick, peel before slicing.
  2. Gently mix tomato, scallions, 1 tablespoon dill, lemon juice and smoked salmon until combined. Season with salt and pepper, to taste.
  3. Fill cucumber halves with smoked salmon mixture.
  4. Slice cucumber boats into 1/2-3/4-inch pieces crosswise.
  5. To serve, place pieces on platter and garnish with additional dill, if desired.

Source: Blue Circle Foods

Grilling-Tailgating 29 September 2020

Great Game Day Grub

(Family Features) While you may not be able to enjoy game day with thousands of your closest friends at the stadium this year, that doesn’t mean you can’t still enjoy tailgate-worthy grub at home with a smaller group of friends and loved ones.

Step up your home-gate with an appetizing pre-game lineup featuring customized hot dogs and bratwursts as the main course with other plate-filling appetizers on the side to keep the noshing going right up to game time like bacon-wrapped potatoes, sweet cinnamon churros and a savory take on guacamole.

Find more game day recipes worth cheering about at Culinary.net.

Build-Your-Own Brat Bar


A simple and tasty main course, hot dogs and bratwursts are mainstays on game day and can be easily topped and customized to match each guests’ taste buds, regardless of age. Consider setting out a variety of garnishes and topping options such as these:

  • Ketchup
  • Mustard
  • Relish
  • Onions
  • Chili
  • Nacho cheese
  • Shredded cheese
  • Jalapeno peppers
  • Diced tomatoes
  • Sauerkraut
  • Cole slaw
  • Pickle spears
  • Barbecue sauce
  • Sriracha

A Bacon-Wrapped Winner

Creating a mouthwatering game day spread is all about teamwork, and it’s hard to find a better set of teammates than crispy bacon and potatoes.

Take one to the house with these Pigskin Potatoes that cut down on prep time and cleanup as an easy-to-eat finger food that can be made in advance. Just prep the potatoes and wrap with bacon a day or two ahead of time then throw in the oven an hour or so before kickoff.

Your base ingredient in these tasty, touchdown-worthy snacks, Wisconsin Potatoes, are low in calories, high in fiber and a source of vitamin B6, potassium, vitamin C and antioxidants.

Find more game day inspiration at eatwisconsinpotatoes.com .

Pigskin Potatoes

Recipe courtesy of The Little Potato Company on behalf of Wisconsin Potatoes
Prep time: 20 minutes
Cook time: 44 minutes
Serves: 8

  • 1 1/2    pounds Boomer Gold Little Potatoes
  • 6          ounces plain cream cheese, at room temperature
  • 1/3       cup orange cheddar cheese, finely shredded
  • 3          tablespoons fresh chives, finely chopped
  • 1/8       teaspoon salt
  • 1/8       teaspoon pepper
  • jalapenos, to taste (optional)
  • 1       pound bacon, thinly sliced, rashers cut in half
  1. Preheat oven to 400 F.
  2. Boil potatoes until fork tender, approximately 15-20 minutes. Cut in half and allow to cool.
  3. In bowl, use spatula to combine cream cheese, cheddar, chives, salt, pepper and jalapenos, if desired.
  4. Once potatoes cool, spread cream cheese on one half of each cut potato and sandwich using other half. Wrap each potato using half rasher of bacon around cut middle to secure cheese filling.
  5.  
  6. Bake on middle rack 10 minutes to allow bacon to set. Flip and bake 10 minutes.
  7. Turn oven to broil. Broil 2 minutes, turn and broil 2 minutes until bacon reaches desired crispiness.

Tip: Bacon-wrapped potatoes can be made ahead of time and kept in refrigerator until ready to bake.

A Sweet Cinnamon Snack

Sweet, handheld snacks make for perfect teammates while watching a game at home, and these Churros are an ideal example of a quick, fun bite that’s made with ease.

Requiring less than an hour in the kitchen, they can be made in short order without missing your favorite team’s first play. Lightly coated with fresh cinnamon and flavored with C&H Golden Brown Sugar, these deep-fried delights are as simple to make as they are delicious.

Find more home-gating recipe ideas at chsugar.com .

Churros

Prep time: 20 minutes
Cook time: 20 minutes
Yield: 45 churros

  • 1 1/4    cups water
  • 1/2       cup (1 stick) unsalted butter
  • 2          teaspoons C&H Golden Brown Sugar
  • 1/4       teaspoon salt
  • 1          cup all-purpose flour
  • 3          large eggs, lightly beaten
  • 3          cups canola oil, for frying
  • 1          cup C&H Granulated Sugar
  • 2          tablespoons ground cinnamon
  1. In medium saucepan over high heat, combine water, butter, sugar and salt; bring to boil.
  2. Reduce heat and add flour. Using wooden spoon, mix vigorously until mixture forms into dough. Remove from heat.
  3. While stirring, gradually add eggs into dough. Mix well. Place dough in pastry bag fitted with large star tip.
  4. In heavy pot over medium-high heat, heat oil until it reaches 365 F.
  5. On plate, mix granulated sugar and cinnamon; set aside.
  6. Squeeze churro dough in 4-inch strips into hot oil. Fry 5-6 churros in batches until golden brown, about 2 minutes per side. When ready, transfer to plate lined with paper towels.
  7. Roll churros in sugar-cinnamon mix.

A Tasty Take on a Tailgate Favorite

Even at home, game day means good times with friends and family while enjoying moments together watching your favorite teams. A menu full of flavorful favorites takes the experience to another level, and tackling your spread by starting with a tasty dip is a sure way to fire up the crowd.

No tailgate or home-gate is complete without fresh guacamole made with the Avocados From Mexico brand. Because they’re always in season, you can enjoy guac during your favorite sporting events and beyond.

Take it to the house with a twist on a game day classic by testing out this Bacon Chipotle Guacamole, a tailgate-worthy snack loaded with crowd-pleasing flavor. Because it’s such a fan-favorite, you might find yourself making another round at halftime.

To find this recipe and more ways to take your tailgate to new heights, including more than 200 guacamole recipes to choose from, visit avocadosfrommexico.com .

Bacon Chipotle Guacamole

  • 3          Avocados From Mexico, halved, pitted and peeled
  • 3          tablespoons shallot, minced
  • 2          garlic cloves, minced
  • 1/2       cup cilantro, finely chopped
  • 1          lime, juice only
  • 8          ounces applewood smoked bacon, cooked and crumbled
  • 1/2       cup tomatoes, small diced
  • 2          canned chipotle chiles, finely chopped
  • ground cumin. to taste
  • salt, to taste
  • pepper, to taste
  1. In large bowl, mash avocados with shallots, garlic, cilantro and lime juice to desired consistency. Fold in bacon, tomatoes and chipotle chiles until well combined. Season with cumin, salt and pepper, to taste.

 

Photo courtesy of Getty Images (hot dogs)

Photo courtesy of The Little Potato Company (Pigskin Potatoes)
Photo courtesy of C&H Sugar (Churros)
Photo courtesy of Avocados From Mexico (Bacon Chipotle Guacamole)

Sources: Wisconsin Potatoes
C&H Sugar
Avocados From Mexico

Meal Ideas 24 September 2020

A Flavorful Family Meal for Fall

(Family Features) Warm, delectable dishes go hand-in-hand with cool fall evenings when the crisp air sends you to the kitchen for a filling meal. Look no further than easy recipes like meatballs that pack fulfilling flavor to feed your family when the autumn temperatures dip.

These Grass-fed Beef Meatballs with Garlic and Herbs can be the perfect solution anytime you’re craving a warm, comforting meal. They’re made with New Zealand grass-fed ground beef, which provides an unrivaled taste. Grass-fed year-round, the animals roam and graze freely over lush green hills and pastures, resulting in lean, flavorful meat that tastes just as nature intended.

Paired with a tomato-based sauce, the meatballs are baked before being topped with Parmesan cheese and parsley then served hot for a dish that warms you from the inside-out. While preparing the meatballs, be sure to wet your hands prior to shaping them as it helps prevent the meat from sticking to your hands.

Find more comforting fall recipes at beefandlambnz.com.

Grass-fed Beef Meatballs with Garlic and Herbs

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 4

Beef Meatballs:

  • Oil
  • 1          pound New Zealand grass-fed ground beef
  • 1          cup fresh white breadcrumbs
  • 3          cloves garlic, crushed
  • 1          egg, lightly beaten
  • 3          tablespoons milk
  • 1 1/2    teaspoons Worcestershire sauce
  • 1          teaspoon dried mixed herbs, such as parsley, thyme and oregano
  • salt, to taste
  • pepper, to taste

Tomato Sauce:

  • Oil
  • 1          onion, finely chopped
  • 2          cloves garlic, sliced
  • 1          can (14 ounces) chopped tomatoes, in juice
  • 1 1/2-2             cups vegetable stock
  • 1          tablespoon tomato paste
  • 1          teaspoon sugar
  • 1          bay leaf
  • salt, to taste
  • pepper, to taste

To Serve:

  • 1/3       cup freshly grated Parmesan cheese
  • 1/2       cup roughly chopped parsley leaves
  1. To make beef meatballs: Preheat oven to 425 F.
  2. Lightly oil deep baking dish or skillet. Mix beef, breadcrumbs, garlic, egg, milk, Worcestershire sauce, mixed herbs and salt and pepper, to taste, then shape into eight meatballs and place in prepared baking dish.
  3. To make tomato sauce: In heavy saucepan over low heat, heat dash of oil and add onion and garlic. Cook until onion is soft, about 10 minutes. Add tomatoes, stock, tomato paste, sugar, bay leaf and salt and pepper, to taste.
  4. Simmer 10 minutes to allow flavors to mingle and liquid to reduce. Remove from heat, cool about 5 minutes and remove bay leaf. In food processor, process until sauce is smooth.
  5. Pour sauce over meatballs and bake 25 minutes, turning meatballs after 15 minutes.
  6. Serve hot sprinkled with Parmesan cheese and chopped parsley.

Source: Beef + Lamb New Zealand

Videos 17 August 2020

Lentil Salsa and Pork Chops

(Family Features) Step up your snack game with a salsa that takes flavor to the next level. With a variety of veggies mixed together, this Lentil Salsa brings balance to snack time by offering a more nutritious way to curb hunger. Plus, it can serve as a perfect complement for juicy, tender pork chops at the dinner table.

As part of the Power Pairings initiative, launched by the National Pork Board and USA Pulses in an effort to promote pairing whole foods to bring taste, balance and nutrition to the center of the plate, this recipe encourages a healthier way to enjoy fresh taste.

Find additional nutritious inspiration snacks, meals and more at powerfulpairings.com.

Watch video to see how to make this recipe!

Lentil Salsa

Recipe courtesy of the National Pork Board and USA Pulses
Servings: 6

  • 6          pork chops
  • 1/2       teaspoon salt, plus additional, to taste
  • pepper, to taste
  • olive oil
  • 1/2       cup canned lentils, rinsed
  • 1          pound cherry or heirloom tomatoes, scrubbed with vegetable brush under running water and finely diced
  • 1/2       red onion, scrubbed with vegetable brush under running water and finely diced
  • 1          jalapeno pepper, scrubbed with vegetable brush under running water and finely diced
  • 1/4       cup cilantro, gently rubbed under cold running water and roughly chopped
  • 2          limes, juice only
  1. Pat pork chops dry with paper towels. Season with salt and pepper, to taste.
  2. In pan over medium heat, heat oil. Add pork chops and cook 3-5 minutes each side until they reach 145 F internal temperature. Let rest 3 minutes.
  3. In large bowl, mix canned lentils, tomatoes, red onion, jalapeno, cilantro, lime juice and kosher salt.
  4. Serve salsa immediately or cover and refrigerate 2-3 days.

Source: National Pork Board

Meal Ideas 16 July 2020

Flavorful, Fun Japanese-Inspired Lunches to Cook with Your Kids

(Family Features) Cooking with your kids is a fun way to bond while teaching basic culinary skills. It provides practical lessons like counting ingredients and dividing portions. Plus, meals cooked together offer kids something to look forward to during lunchtime. They can enjoy the food they helped prepare, and you’ll be able to check at least one meal off your to-do list while teaching valuable life lessons.

One way to make cooking more exciting for the family is to prepare food for a bento box using pantry staples. Bento boxes are considered an act of love in Japan and are a fun way to get your family involved in the kitchen. Bento boxes are similar to single-portion lunchboxes except they feature small compartments for each element of your meal, making it easy to encourage kids to eat fresh fruits and veggies. They also offer a whimsy visual appeal that can make mealtime more entertaining.

Next time you plan a meal with loved ones, try incorporating authentic Japanese recipes like a Simple Teriyaki Bowl, a Miso-Glazed Salmon Bento or Garlic Shrimp with Jasmine Rice. These dishes call for simple preparations, short cook times and pantry basics, making it easy to involve your family in the process.

To create a taste-tempting family meal with genuine Japanese flavors, try Mizkan premium sauces and rice vinegars. For more than two centuries, the vinegars have helped chefs and families around the world delight in the flavors of Japan. Now the taste can be at your table, helping you create authentic meals your whole family can enjoy.

Find more tips and ideas for creating flavorful and authentic Japanese recipes at mizkanflavors.com.

Garlic Shrimp with Jasmine Rice

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6

Ponzu Rice:

  • 1          cup jasmine rice
  • 1/2       cup Mizkan Ponzu Citrus Seasoned Soy Sauce
  • 1 1/2    cups water

Stir Fry:

  • 2          tablespoons Mizkan Organic Rice Vinegar
  • 1/4       cup Mizkan Ponzu Citrus Seasoned Soy Sauce
  • 1/4       cup brown sugar
  • 1          teaspoon sesame oil
  • 1/2       cup vegetable stock
  • 1          teaspoon cornstarch
  • 2          tablespoons oil
  • 1          pound (about 21-25) raw shrimp, peeled and deveined
  • 1/4       cup red onion, large chopped
  • 2          teaspoons garlic, minced
  • 1          cup red bell pepper, chopped
  • 1/2       cup carrots, shredded
  • 1          cup sugar-snap peas
  • 1          cup broccoli florets
  • 2          scallions, sliced
  • 2          teaspoons sesame seeds
  1. To make ponzu rice: In small saucepan, combine jasmine rice, ponzu and water; cook according to rice directions.
  2. To make stir fry: In bowl, whisk rice vinegar, seasoned soy sauce, brown sugar, sesame oil, vegetable stock and cornstarch to combine. Set aside.
  3. In large saute pan over high heat, heat oil; add shrimp and cook 2-3 minutes until pink.
  4. Add red onion and cook 1 minute. Add garlic, red bell peppers, carrots, snap peas and broccoli; cook 3 minutes until tender.
  5. Add reserved sauce and cook 2 minutes until thickened.
  6. Divide rice among six bowls and top with shrimp stir fry. Garnish with scallions and sesame seeds; serve.

Miso-Glazed Salmon Bento

Prep time: 20 minutes, plus marinating
Cook time: 6 minutes
Servings: 2

  • 1/4       cup miso paste
  • 2          tablespoons Mizkan Mirin Sweet Cooking Seasoning
  • 1          tablespoon sake
  • 2          skinless center-cut salmon fillets (6 ounces each)
  • 1          cup thinly sliced seedless cucumbers
  • 1          teaspoon kosher salt
  • 2          tablespoons Mizkan Seasoned Rice Vinegar
  • 2          cups cooked short-grain sushi rice, cooled
  • 1          tablespoon thinly sliced green onions
  • 1          teaspoon toasted sesame seeds
  • 6          cherry tomatoes
  • 2          lemon wedges
  1. In medium bowl, whisk miso paste, mirin and sake. Add salmon, turning to coat evenly. Marinate 10-30 minutes. Discard remaining marinade.
  2. Heat large nonstick pan on medium-high heat. Cook fish 2-3 minutes on each side, or until internal temperature reaches 145 F. Cut each fillet into four small pieces.
  3. In strainer or colander, toss cucumbers with salt; let stand 5 minutes. Squeeze out excess liquid; toss with rice vinegar.
  4. Pack each bento box evenly with rice, pickled cucumbers and salmon. Sprinkle with green onions and sesame seeds. Garnish with tomatoes and lemons.

Substitutions: If ingredients are unavailable or difficult to find: Use 1/4 cup soy sauce to glaze salmon in place of miso paste; use low-carb rice such as cauliflower or broccoli rice in place of sushi rice.

Tip: To prevent sogginess, separate wet components like cucumber pickles by using aluminum foil or silicone muffin liners inside bento box.

Simple Teriyaki Bowl

Prep time: 10 minutes
Cook time: 35 minutes
Servings: 2

  • 1          large boneless chicken thigh
  • 2          tablespoons soy sauce
  • 3          tablespoons Mizkan Mirin
  • 3          tablespoons Mizkan Natural Rice Vinegar
  • 1/2       scallion
  • 1          tablespoon cooking oil
  • 2          servings hot, cooked rice
  • 1          teaspoon dried seaweed sheet (nori), sliced (optional)
  1. Slice chicken thigh meat into bite-size pieces. In bowl, mix soy sauce, mirin and rice vinegar; marinate chicken pieces in seasoning mix 10 minutes.
  2. Cut scallion into 2-inch pieces. In frying pan, saute until soft, about 1 minute. Set aside.
  3. In frying pan, heat oil and cook chicken until browned.
  4. When meat is browned, pour marinade over chicken and continue cooking on low heat until sauce thickens.
  5. Place hot, cooked rice in individual bowls. Spread sliced dried seaweed pieces over rice, if desired, and top with chicken and scallions to serve.


Photo courtesy of NPDstock/Shutterstock (Simple Teriyaki Bowl)

Source:  Mizkan

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