Meal Ideas 26 March 2019

Sustainable Eating Made Easy

(Family Features) The needs of grocery shoppers are seemingly always evolving, and now more than ever, they want to know where and how their food is produced and what impact it has on the environment. This is commonly referred to as “sustainable eating,” and its popularity is growing among shoppers.

Plant-based diets are a tenet of sustainable eating and mushrooms are often included as part of the movement. Known for their inherent umami flavor and nutrition properties, mushrooms are recognized for their unique growing process and need for minimal natural resources used during production, which makes mushrooms both healthy on the plate and gentle on the planet.

In addition, mushrooms are a versatile ingredient, and with so many fresh varieties to choose from, it’s simple to incorporate them into most meals. Three Mushroom and Garlic Grilled Pizza can satisfy the entire family, while favorites like Sauteed Mushroom and Sun-Dried Tomato Avocado Toast may hit the spot morning, noon and night, and quick sides such as Roasted Mushroom and Wheat Berry Salad can be an easy addition to dinner plates.

For more information on mushroom sustainability as well as additional recipes, visit mushroomcouncil.com .

Roasted Mushroom and Wheat Berry Salad

Recipe courtesy of the Mushroom Council
Servings: 4

  • 8          ounces white button mushrooms, halved
  • 1          tablespoon extra-virgin olive oil
  • 1/2       teaspoon kosher salt
  • 1/4       teaspoon ground black pepper
  • 2          cups cooked wheat berries, warm
  • 2          green onions, sliced
  • 2          tablespoons dried cranberries, chopped

Dressing:

  • 2          tablespoons extra-virgin olive oil
  • 2          tablespoons fresh orange juice
  • 1          teaspoon curry powder
  • 1/4       teaspoon kosher salt
  1. Heat oven to 400° F.
  2. Place mushrooms on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Bake 10 minutes.
  3. Carefully stir mushrooms and bake 5 minutes until tender. Transfer mushrooms to medium bowl. Add wheat berries, green onions and cranberries.
  4. To make dressing: In small bowl, whisk olive oil, orange juice, curry powder and salt; pour over salad. Toss to mix. Serve warm.

Sauteed Mushroom and Sun-Dried Tomato Avocado Toast

Recipe courtesy of the Mushroom Council
Servings: 4

  • 1          tablespoon extra-virgin olive oil, plus additional, for drizzling
  • 1/4       cup chopped sun-dried tomatoes
  • 8          ounces sliced button mushrooms
  • 1/4       cup water
  • 1/2       teaspoon fresh thyme leaves kosher salt, to taste
  • 2          ripe avocados, pitted, peeled and sliced
  • 4          slices toasted bread
  • shaved Parmesan cheese
  1. In skillet, heat 1 tablespoon oil over medium heat. Add tomatoes and cook 1 minute. Add mushrooms and gently incorporate with tomatoes. Add water and stir well until water evaporates and mushrooms darken and become tender, about 4 minutes. Add thyme and salt, to taste. Set aside to cool.
  2. To assemble, gently smash half of each avocado over one slice of toast. Top each slice of toast with mushroom mixture. Top each with Parmesan cheese and drizzle with olive oil before serving.

Three Mushroom and Garlic Grilled Pizza

Recipe courtesy of the Mushroom Council
Servings: 4

Sauce:

  • 1          tablespoon unsalted butter
  • 4          garlic cloves, minced
  • 5          basil leaves, minced
  • 2          tablespoons all-purpose flour
  • 3/4       cup half-and-half
  • 2          tablespoons grated Parmesan cheese
  • 1/2       teaspoon fine sea salt
  • 1/4       teaspoon ground black pepper
  • 2          tablespoons extra-virgin olive oil
  • 3          ounces crimini mushrooms, sliced
  • 3          ounces shiitake mushrooms, stemmed and sliced
  • 3          ounces white button mushrooms, sliced
  • 1          ounce dry white wine or chicken stock
  • 1/4       teaspoon fine sea salt
  • pizza dough (14 inches)
  • olive oil
  • nonstick cooking spray
  • 4          ounces whole milk mozzarella cheese, chopped
  • shaved Parmesan, for garnish
  • basil leaves, for garnish
  1. Heat grill to medium-high heat, about 425° F.
  2. To make sauce: In medium skillet over medium-high heat, melt butter. Whisk in garlic and basil; cook 1 minute. Sprinkle in flour while quickly whisking to form paste.
  3. Reduce heat to medium. Slowly pour in half-and-half while continuing to whisk until there are no clumps. Increase heat slightly to bring to simmer. Stir as mixture thickens into sauce, about 1 minute. Remove from heat. Stir in Parmesan cheese, salt and pepper; set aside.
  4. In large skillet over medium-high heat, heat olive oil. Add mushrooms and cook until they begin to turn tender, about 2 minutes. Carefully pour in wine or stock and continue cooking until liquid evaporates, about 1 minute. Sprinkle with salt.
  5. Stretch dough to make 14-inch pizza. Brush grill grates generously with olive oil. Place dough on grill and let cook about 3 minutes, until underside is browned and dough removes easily from grill. While removing dough from grill, flip it onto baking sheet sprayed with nonstick cooking spray so cooked side is up.
  6. Spread sauce over pizza and evenly cover in mushrooms. Add mozzarella cheese.
  7. Return pizza to grill, topping-side up. Close lid and let cook 3-5 minutes. Once top crust browns and cheese melts and bubbles, remove from grill. Let rest 2-3 minutes.
  8. Garnish with Parmesan and basil leaves; slice to serve.

The Mushroom Sustainability Story: Water, Energy and Climate Environmental Metrics (Infographic caption)

Source:  Mushroom Council

Dessert 31 August 2018

From Orchard to Pie: Apple Pies Made Easy!

(Family Features) Crisp air, changing colors, orchards teeming with ripe apples - all sure signs of autumn. Usher in the fall harvest season by spending an afternoon with the family picking apples, and then rewarding yourself with a delectable home-baked pie.

It's easy to save time in the kitchen by starting with Pillsbury Refrigerated Pie Crusts. Just unroll a crust into your favorite pie plate, spoon in a sweet apple filling, bake and serve. Add a delicious twist to the classic apple pie with a number of complementary and favorite fall flavors - such as cinnamon, nutmeg, caramel, streusel, pecans and even cranberries.

From picking apples to baking a pie and enjoying it with family and friends, all in a matter of hours - any way you slice it, it's a delicious time of year. Here are a few Pillsbury pie recipes to get you started baking apple pies now. For more ideas, visit www.pillsbury.com/pie.

Festive Apple-Berry Pie

  • 2 cups fresh or frozen cranberries
  • 1 1/2 cups sugar, divided
  • 4 tablespoons cornstarch, divided
  • 2 tablespoons water
  • 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box
  • 5 to 6 cups sliced peeled apples (5 to 6 medium)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  1. In 1-quart saucepan, mix cranberries, 1 cup sugar, 1 tablespoon cornstarch and water. Heat to boiling. Boil 5 minutes. Cool 15 minutes.
  2. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  3. In large bowl, mix apples, remaining 1/2 cup sugar, remaining 3 tablespoons cornstarch, cinnamon and nutmeg until apples are coated.
    Stir in cooled cranberry mixture. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  4. Bake 40 to 50 minutes or until golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.

Perfect Apple Pie

Prep Time: 30 minutes
Ready in: 3 hours
8 servings

  • 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box

Filling

  • 6 cups thinly sliced, peeled apples (6 medium)
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
  2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust.
  3. Wrap excess top crust under bottom crust edge, pressing edges together to seal; ?ute. Cut slits or shapes in several places in top crust.
  4. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch-wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Tip: Two cans (21 ounces each) apple pie filling can be substituted for the filling.

Caramel-Apple Streusel Pie

Prep Time: 30 minutes
Start to Finish: 3 hours
8 servings

  • 6 cups sliced peeled ripe apples
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 2 tablespoons quick-cooking tapioca
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box
  • 3/4 cup old-fashioned oats
  • 1 tablespoon all-purpose flour
  • 3 tablespoons sugar
  • 1/4 cup cold butter or margarine
  • 18 caramels, unwrapped
  • 5 tablespoons milk
  • 1/4 cup chopped pecans
  1. Heat oven to 400°F. In large bowl, mix apples and lemon juice. In small bowl, mix 1/2 cup sugar, tapioca, cinnamon, salt and nutmeg.
    Add to apples; stir gently. Let stand 15 minutes. Place 1 pie crust in ungreased 9-inch glass pie plate. Pour apple mixture into pastry-lined pie plate.
  2. In small bowl, mix oats, flour and 3 tablespoons sugar. Cut in butter until crumbly. Sprinkle over apples. Cut second crust into wedges; arrange wedges in an alternate pattern across the mixture.
  3. Bake 45 minutes. Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat until caramels are melted. Stir until smooth; add pecans. Drizzle over pie. Bake 8 to 10 minutes longer or until crust is golden brown and filling is bubbly. Cool completely on cooling rack, about 2 hours.

Source:  Pillsbury

Holiday 01 November 2018

Fuss-Free Holiday Recipe Inspiration

(Family Features) Hosting holiday dinners can be stressful, even for the most seasoned home cooks. Between gift giving, cookie baking, home decorating and more, there’s often little time left to think through a festive feast for a hungry crowd of family and friends.

While the main entree and dessert are usually the first courses to be accounted for when planning, seasonal appetizers and sides can set your spread apart. Perfect for intimate gatherings or larger parties, a simple app like Cranberry Walnut and Brie Bites, filled with ingredients like Willow Tree Classic Chicken Salad and creamy Brie cheese, can leave guests anxiously awaiting the rest of the meal.

Round out your menu with must-have sides like potatoes. For example, a traditional French dish like Dauphinoise Potatoes are easy to make and feature a homemade butter and garlic sauce, thinly sliced potatoes and rich Gruyere cheese.

Once the hustle and bustle of the holidays are over, however, one of the last things many hosts want to do is cook another big meal. With an option like Willow Tree Chicken Pies, you can skip the hassle and get a meal on the table quickly.

For more easy hosting ideas and recipes, visit willowtreefarm.com.

Cranberry Walnut and Brie Bites

Prep time: 20 minutes
Cook time: 10-15 minutes
Servings: 12-16

  • 2          packages (17 ounces each) puff pastry
  • 1          bag (12 ounces) fresh or frozen cranberries
  • 1          cup sugar, plus additional, to taste
  • 1          orange or lemon, zest only, cut into strips
  • 2          tablespoons water
  • salt, to taste
  • pepper, to taste
  • 1          container (7 1/2 ounces) Willow Tree Classic Chicken Salad
  • 4          ounces Brie cheese, cut into 48 pieces
  • 1/4       cup finely chopped walnuts
  • 2          tablespoons minced fresh sage
  1. Heat oven to 375° F.
  2. Thaw puff pastry sheets according to package instructions. Once thawed, unfold into thirds.
  3. Cut each third into 12 equal squares to make 48 squares.
  4. Grease two mini muffin tins; press each puff pastry square into muffin cup.
  5. Bake 8-10 minutes; remove from oven and press center of each cup in with end of wooden spoon.
  6. While puff pastry is baking, prepare cranberry sauce. Add bag of cranberries into saucepan. In pan over low heat, combine sugar, one strip orange or lemon zest and water; cook, stirring occasionally, until sugar dissolves and cranberries are soft, about 10 minutes. Increase heat to medium and cook until cranberries burst, about 12 minutes. Reduce heat to low. Add sugar, salt and pepper, to taste; let cool slightly and reserve.
  7. Fill center of each puff pastry cup with chicken salad, 1/2 teaspoon cranberry sauce and one piece Brie cheese.
  8. Bake 5-7 minutes, until Brie is melted.
  9. Top with chopped walnuts and minced sage. Serve warm.

Dauphinoise Potatoes

Prep time: 20 minutes
Cook time: 30-45 minutes
Servings: 1

  • 8          ounces potatoes
  • 1          tablespoon butter
  • 1          large clove garlic
  • 1/2       cup heavy cream
  • 1          ounce Gruyere cheese, for garnish
  • salt
  • pepper
  1. Heat oven to 350° F.
  2. Peel and finely slice potatoes.
  3. Add butter to saucepan and melt. Finely mince garlic and add to saucepan; saute gently until garlic is pale golden color.
  4. Add cream to saucepan and bring to rapid simmer but do not boil.
  5. In oven-safe dish, arrange slices of potato in even layers.
  6. Pour warm cream over potatoes slowly, allowing to seep between layers without overflowing dish.
  7. Top generously with sliced Gruyere cheese and place in oven, 30-45 minutes per portion. When done, potatoes should be golden-brown on top, bubbling at edges and a knife should slide easily into center.

Note: Recipe can be multiplied for additional servings.

Photo courtesy of Getty Images (Dauphinoise Potatoes)

Source: Willow Tree

Holiday 01 November 2018

Holiday Pairing Perfection

Festive flavors and seasonal sips

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

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

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

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

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

Blue Cheese and Walnut Mousse

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

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

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

Gingerbread Trifle

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

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

Party Poppers

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

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

 

Cranberry Shrimp Ceviche Cups

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

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

Source: ALDI

Beverages 01 November 2018

Punch It Up this Holiday Season

(Family Features) If you are looking to host an unforgettable holiday cocktail party, punch can make a memorable impression on your guests and bring your get-together to the next level.

Punch reached the height of its popularity during the Victorian Age. Originally made with alcohol, it ultimately became a non-alcoholic drink largely due to the preference of Queen Victoria. Over the following decades, it faded in popularity, briefly regaining favor in the 1920s when champagne punch was a hallmark of parties and celebrations.

Now, as new generations are reinvigorating old favorites and enjoying the art of mixology, punch is trending again.

Start by making punch a visual centerpiece at your holiday party. Consider a charming drink dispenser, an unusual punch bowl or an elegant glass pitcher. Let your personal and unique style shine through with your choice of glassware and table decorations and offer a variety of garnish selections for your guests to further personalize their glasses.

Typically, punches start with a blend of sweet and tangy, and you can get that "swangy" taste with an option like Tree Top's 100% Pure Pressed Sweet & Tart Apple Cider as a base. For inspiration, take a mixologist's approach to creating a memorable punch. Lemon, cinnamon and cloves not only spice up the flavor but can also double as decorations. Try ginger beer for a nice fizzle, and for an adult-only punch, consider adding vodka or rum.

Your punch table can be a place to gather and reconnect with loved ones while enjoying a trending holiday beverage. Find more recipes perfect for entertaining at treetop.com.  

Swangy Cider Punch

Servings: 10 (8 ounces each)

  • 1 bottle (64 ounces) Tree Top 100% Pure Pressed Sweet & Tart Apple Cider
  • 16 ounces ginger beer
  • 2 oranges, juice only
  • 1 lime, juice only
  • 1 lemon, juice only
  • 1 cup vodka or light rum (optional)
  • 1 sliced Granny Smith apple
  • 6 star anise pieces, plus additional for garnish (optional)
  • 6 whole cloves
  • 3 cinnamon sticks
  • frozen cranberries, for garnish (optional)
  • colored sugars or ginger crystals, for garnish (optional)
  1. In punch container, combine apple cider, ginger beer, orange juice, lime juice, lemon juice and vodka or rum, if desired, for an alcoholic version.
  2. Decorate container with apple slices, star anise pieces, cloves and cinnamon sticks.
  3. Personalize each serving with additional star anise pieces, frozen cranberries and sugars or ginger crystals, as desired. Serve cold. 

Photo courtesy of Alamy

Source: Tree Top

Snacks 06 February 2019

Simple Snacks for Anytime Entertaining

(Family Features) When it comes to entertaining, it’s not always about three-course meals or hours upon hours of preparation. Sometimes, the best hosts look toward simple snacks and small plates to please guests with an array of palates.

Herbs, onions, artichokes and olives create a medley of flavors atop this savory flatbread that makes it easy to give guests a fresh bite without spending too much time in the kitchen. Or you can enjoy a berry and beet chutney as a topping for crostini that is spread with goat or cream cheese, or topped with a thin slice of Gouda or a runny slice of Brie. It’s also a welcome addition to an open-face sandwich.

The secret is using convenient ingredients like Aunt Nellie’s Harvard Beets and Holland-Style Onions that contribute great flavors to recipes and also help streamline preparation as guests settle in for an evening of fun and relaxation.

Explore more ideas to make your entertaining skills shine at AuntNellies.com.

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Herbed Mediterranean Flatbread

Prep time: 15 minutes
Cook time: 10-12 minutes
Servings: 4

  • 1          jar (16 ounces) Aunt Nellie's Holland-Style Onions
  • 1          jar (7 1/2 ounces) quartered, marinated artichoke hearts
  • 1/4       cup finely chopped red bell pepper
  • 1/4       cup chopped fresh parsley
  • 2          tablespoons chopped or sliced Kalamata olives
  • 1/4       teaspoon crushed red pepper flakes
  • coarsely ground black pepper
  • 2          tablespoons shredded Parmesan cheese, divided
  • 2          teaspoons olive oil
  • 1/2       teaspoon dried thyme leaves, crushed
  • 1          clove garlic, minced
  • 2          whole-grain round or square flatbreads (about 6-7 inches diameter)
  • fresh basil (optional)
  1. Heat oven to 400° F. Drain onions. Pat dry. Discard liquid. Drain artichokes well. Discard liquid.
  2. Press onions with spatula to crush lightly. Pat dry again. Place in large bowl. Coarsely chop artichokes. Add to bowl with onions. Stir in bell pepper, parsley, olives, red pepper flakes, black pepper and 1 tablespoon Parmesan cheese; set aside.
  3. In small bowl, stir together olive oil, thyme and garlic. Brush over one side of flatbreads. Place on baking sheet; bake 2 minutes. Remove from oven.
  4. Top each flatbread with onion mixture. Sprinkle with remaining Parmesan cheese. Return to oven. Bake 8-10 minutes, or until heated through and flatbread is crisp.
  5. Cut each flatbread in half. Sprinkle with fresh basil, if desired.

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Beet and Berry Chutney

Prep time: 20 minutes
Servings: 10

  • 1/2       cup orange marmalade
  • 1          jar (15 1/2 ounces) Aunt Nellie’s Harvard Beets, not drained
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • 1          tablespoon finely chopped candied ginger (optional)
  • 1 1/2    cups berries (fresh or frozen unsweetened cranberries, blueberries, raspberries or strawberries, cut in half or quartered, if large)
  1. In medium saucepan over medium heat, stir marmalade until melted. Stir in beets and red pepper. Cook 3-5 minutes until liquid is reduced by about half, stirring frequently. Add ginger, if desired.
  2. If using only cranberries, add to pan with beet mixture and cook until they just begin to pop. If also using other berries, add to beet-cranberry mixture; stir and heat through. If using only blueberries, raspberries or strawberries, add to beet mixture after reducing liquid. Stir and heat through.
  3. Remove pan from heat; cool to room temperature before serving.

Note: Chutney can also be served chilled. Store, covered, in a refrigerator up to 1 week.

Source: Aunt Nellie’s

Videos 30 January 2019

Cranberry Strata

Did you know that strata is Italian for layers?  So you'll be happy to know that this "strata" is packed with delicious layers, so be ready to sink your teeth into cream cheese, cranberries, cinnamon and french bread.Make this recipe the night before to allow it to chill over night and then pop it into the oven for a rich and delicious brunch.  Drizzle maple syrup to sweeten it up a bit more.

Find more recipes at www.culinary.net.

Watch video to learn how to make this delicious recipe!

What you'll need:

  • French Bread
  • 8 ounce cream cheese
  • Dried cranberries
  • Eggs
  • Maple Syrup
  • Ground cinnamon



In a greased 2-quart baking dish, tear off pieces from 1/2 of the French bread and put into dish.


Cut the creamcheese into slices and place over the bread pieces.

Sprinkle the dried cranberries over the creamcheese and bread pieces.

Top cranberries with remaining broken french bread pieces.



In a medium bowl, mix together eggs, milk and maple syrup.

Pour egg and milk mixture over bread and lightly press down the bread to saturate in the liquid mixture.  Sprinkle with ground cinnamon.

Cover with aluminum foil and bake for 45 minutes.  Remove the foil and bake for another 20 minutes.  Full recipe instructions below.

Cranberry Strata

  • 8 cups           French Bread (Crusty)
  • 1 8 oz           package of cream cheese
  • 1/2 cup         dried cranberries
  • 6                   eggs
  • 2 ¼ cups       milk
  • 1/3 cup         maple syrup
  • ½ tsp            ground cinnamon or nutmeg
  1. In a greased 2-quart rectangular baking dish, arrange half of the bread pieces, about 4 cups.
  2. Cut cream cheese into 8-10 slices and arrange over the bread chunks.  
  3. Sprinkle cranberries over bread chunks.
  4. Top with remaining bread pieces (4 cups).
  5. In a medium bowl beat together eggs, milk and maple syrup.
  6. Pour over bread in dish.
  7. Sprinkle with ground cinnamon.
  8. Lightly press down with back of spoon or spatula to saturate bread with egg mixture.
  9. Cover and chill for up to 24 hours.
  10. Preheat oven to 350°F.
  11. Bake covered for 45 minutes.
  12. Uncover then bake for 20 minutes more.
  13. Let stand for 10 minutes before serving.
  14. Serve warm and topped with maple syrup, if desired.

Source: Culinary.net

Meal Ideas 26 October 2018

Try the Trendiest Flavors Tonight

New seasonings make it easy

(Family Features) Exotic flavors common in the Middle Eastern region of the world like harissa, za’atar and shawarma are having a moment, appearing on restaurant menus and in popular make-at-home recipes.
 
Now is the perfect time to give these flavors a try. Thanks to new global seasonings from McCormick Gourmet, the spice combinations are already blended for the ultimate taste and simplicity.

Made from high-quality herbs and spices, the seasonings are USDA-Organic certified and Non-GMO Project verified so you can feel good about the ingredients used in your cooking. The expertly blended spices help create distinctive global-inspired dishes that take your home dining experience to the next level so you can explore these flavors from around the world without leaving the comfort of home.

  • Za’atar: This traditional Middle Eastern blend of spices including thyme, oregano and sesame seeds is perfect for sprinkling on flatbreads, roasted vegetables, nuts
    or popcorn. It can also be mixed into hummus or oil
    for dipping.
  • Harissa: A spicy flavor found in North African cuisine, this seasoning is made from a combination of chilies, warm spices and mint. Add it to meat and veggies before roasting, stir it into cooked rice and grains, mix it into yogurt to make a dip or combine it with roasted bell peppers and oil to turn this spice into its namesake sauce.
  • Shawarma: Often associated with the slow roasting of meat, this Middle Eastern street food favorite is made with cinnamon, coriander, cardamom and more. Use this seasoning to flavor an easy marinade for chicken, pork or steak.

Look for these flavors as well as new Peruvian and Berbere seasonings in the spice section of retailers nationwide. Find more recipe ideas at McCormickGourmet.com.
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Grilled Chicken Shawarma

Prep time: 10 minutes
Cook time: 16 minutes
Servings: 8

  • 1 1/4    cup plain Greek yogurt, divided
  • 5          teaspoons McCormick Gourmet Organic Shawarma Seasoning, divided
  • 2          tablespoons olive oil
  • 1          tablespoon fresh lemon juice
  • 1          teaspoon McCormick Gourmet Sicilian Sea Salt
  • 2          pounds boneless, skinless chicken breast
  • 4          pita pockets, halved
  • 1          medium seedless cucumber, thinly sliced
  • 8          lettuce leaves
  1. In small bowl, mix 1 cup yogurt and 1 teaspoon shawarma seasoning. Cover and refrigerate until ready to serve.
  2. In small bowl, mix oil, lemon juice, remaining yogurt, remaining shawarma seasoning and sea salt. Reserve 2 tablespoons of mixture; set aside.
  3. Place chicken in large re-sealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 1 hour, or longer for extra flavor.
  4. Heat grill or skillet to medium heat.
  5. Remove chicken from marinade. Discard remaining marinade. Grill or saute 6-8 minutes per side, or until cooked through and internal temperature reaches 165 F, brushing with reserved marinade.
  6. Slice chicken into thin strips. Serve in pitas with cucumber, lettuce and yogurt dressing.

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Shaved Carrot Salad with Pomegranate Harissa Dressing

Prep time: 20 minutes
Servings: 5

  • 1/4       cup chopped fresh mint
  • 3          tablespoons pomegranate juice
  • 1          tablespoon honey
  • 2          teaspoons McCormick Gourmet Organic Harissa Seasoning
  • 1/2       teaspoon McCormick Gourmet Sicilian Sea Salt
  • 1/4       teaspoon McCormick Gourmet Organic Black Pepper, coarse ground
  • 3          tablespoons extra-virgin olive oil
  • 1/2       pound multicolor carrots, washed and peeled
  • 1/2       cup shelled roasted pistachios
  • 1/2       cup dried cranberries
  • 3          cups baby arugula
  • 1/4       cup crumbled feta cheese
  1. In large bowl, mix mint, pomegranate juice, honey, harissa seasoning, sea salt and pepper. Gradually add oil while mixing with wire whisk until well mixed. Set aside.
  2. Trim carrot ends. Slice each carrot lengthwise into ribbons with vegetable peeler or mandoline. In medium bowl, toss carrots with 1/4 cup prepared dressing. Stir in pistachios and cranberries.
  3. Arrange arugula on serving platter. Drizzle with remaining dressing and top with carrot mixture. Sprinkle with feta before serving.


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Za’atar Labneh

Prep time: 5 minutes
Servings: 8 (2 tablespoons each)

  • 1          cup labneh (yogurt cheese)
  • 2          teaspoons McCormick Gourmet Organic Za’atar Seasoning, divided
  • 1          tablespoon olive oil
  • pita bread, for serving (optional)
  • pita chips, for serving (optional)
  • sliced fresh vegetables, for serving (optional)
  1. In small bowl, mix labneh and 1 teaspoon seasoning until well blended.
  2. Drizzle with olive oil and sprinkle with remaining seasoning.
  3. Serve with fresh pita bread, pita chips or sliced fresh vegetables, as desired.

Source:  McCormick

Poultry 11 August 2015

Mandarin Chicken Couscous Salad With Curry Vinaigrette

Ingredients
  • 1 10-ounce package plain couscous
  • 3 fresh mandarins, peeled and separated into segments
  • 1/2 cup dried cranberries
  • 1/4 cup pistachios, coarsely chopped
  • 1 bunch green onions, sliced, including some green top (about 1/2 cup total), divided
  • Curry Vinaigrette, divided (recipe below)
  • 12 ounces frozen grilled chicken strips, heated according to package directions
Preparation
  1. Prepare couscous according to package directions, remove to large bowl. Stir mandarin segments, cranberries, nuts and half green onion into couscous; add half of vinaigrette and toss well. Arrange on large serving platter; top with chicken. Drizzle evenly with remaining vinaigrette and garnish with remaining green onion. Serve immediately.
  2. Curry Vinaigrette: In small bowl whisk together 1/4 cup mandarin juice or white wine vinegar, 1 teaspoon curry powder, 1/4 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/8 teaspoon cayenne, 1 teaspoon honey and 1/3 cup canola or other vegetable oil.
Serves

4

SOURCE: Cuties

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