recipes

Meal Ideas 12 July 2021

Deliver Flavor and Nutrition Despite Busy Schedules

(Family Features) As kids and parents return to busy schedules full of sports, homework and weeknight activities, building a plan for nutritious and easy meals can be challenging. Piecing together a menu that fuels active minds without spending hours in the kitchen is a common goal for many families.

These recipes require minimal prep and call for on-hand ingredients like dairy food favorites that provide nutrients people of all ages need to grow and maintain strong bodies and minds.

Whether you enjoy it together in the morning before getting the day started or mix it up with breakfast for dinner, this Sustainable Frittata is called “sustainable” because you can use leftover cheeses, veggies, ham, sausage and more to recycle ingredients you already have on hand.

For a customizable kid-pleaser, turn to Chopped Chicken Taco Salad and garnish with your family’s favorite toppings. When it’s time to put a twist on a classic while changing up your dinner routine, Roasted Red Pepper and Pesto Grilled Cheese Sandwiches are perfect for putting something new on the table. Make supper a cinch with Slow Cooker Macaroni and Cheese, which lets you put the work in the hands of your slow cooker for a versatile dish that can be served when homework is finished.

Visit milkmeansmore.org to find more recipes perfect for bringing loved ones together.

Chopped Chicken Taco Salad

Recipe courtesy of Megan Gundy of “What Megan’s Making” on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

Dressing:

  • 1          cup plain Greek yogurt
  • 1/3       cup buttermilk, plus additional (optional)
  • 1          tablespoon fresh-squeezed lime juice, plus additional (optional)
  • 3          tablespoons chopped cilantro
  • 2          tablespoons taco seasoning

Salad:

  • 2          pounds boneless, skinless chicken breasts
  • 2          tablespoons taco seasoning
  • 2          tablespoons olive oil
  • 1          head leaf lettuce, chopped
  • 1          avocado, chopped into bite- sized pieces
  • 1          cup black beans, drained and rinsed
  • 1          cup corn
  • 1          pint grape or cherry tomatoes, chopped
  • 1          cup shredded cheese (Monterey Jack or Mexican)
  • tortilla strips or crushed tortilla chips, for topping
  1. To make dressing: In small bowl, stir yogurt, buttermilk, lime juice, cilantro and taco seasoning until combined. Taste and adjust lime juice and cilantro as needed. If dressing is too thick, add buttermilk 1 teaspoon at a time until desired consistency is reached. Refrigerate until ready to serve.
  2. To make salad: Season chicken on both sides with taco seasoning. Heat large skillet over medium-high heat and add olive oil. Add chicken to pan and cook on both sides until outside is golden brown and chicken is cooked through. Remove to cutting board and slice into strips.
  3. On large platter, heap chopped lettuce. Sprinkle chicken over top. Add avocado, beans, corn, tomatoes and shredded cheese. Drizzle dressing on top and sprinkle with tortilla strips or crushed tortilla chips.

Sustainable Frittata

Recipe courtesy of Jenn Fillenworth of “Jenny With the Good Eats” on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 8

  • 12        eggs, beaten
  • 1/4       cup whole milk, half and half or heavy cream
  • 1/2       teaspoon salt
  • 2          cups shredded cheese, any variety
  • 3          cups assorted cooked vegetables and pre-cooked meats
  • fresh herbs, for garnish (optional)
  1. Preheat oven to 450 F.
  2. Preheat cast-iron pan or oven-safe skillet over medium heat.
  3. In large bowl, mix eggs, milk and salt then add shredded cheese.
  4. Add cooked vegetables and meats to pan to reheat. Once vegetables have softened, add egg mixture to pan and scramble. Let sit over medium heat 1 minute.
  5. Carefully transfer to oven and bake 10-15 minutes. Frittata is done when eggs have set. Remove from oven and top with fresh herbs.

Slow Cooker Macaroni and Cheese

Recipe courtesy of Rachel Gurk of “Rachel Cooks” on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 2 hours
Servings: 8

  • 16        ounces elbow pasta
  • 4          tablespoons butter
  • 3          ounces reduced-fat cream cheese
  • 2          cups whole milk
  • 12        ounces evaporated milk
  • 1/2       cup light sour cream
  • 2          large eggs, beaten
  • 3/4       teaspoon ground mustard
  • pepper, to taste
  • 8          ounces shredded sharp cheddar cheese
  • 8          ounces grated provolone cheese
  1. Cook pasta al dente according to package directions. Drain and pour into large slow cooker.
  2. In small saucepan over medium heat, whisk butter and cream cheese until melted. Stir in milk, evaporated milk and sour cream; whisk until combined. Remove from heat; whisk in eggs, ground mustard and pepper, to taste. Stir in cheeses. Pour mixture over cooked macaroni and stir to combine cheese and pasta.
  3. Cover and cook 2 hours on low. Switch to warm until ready to serve.

Roasted Red Pepper and Pesto Grilled Cheese Sandwiches

Recipe courtesy of Katie Serbinski of “Mom to Mom Nutrition” on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 2

  • 4          slices French or Italian bread
  • 3          tablespoons prepared pesto
  • 2          large roasted red peppers
  • 4          slices mozzarella cheese
  • 2          tablespoons butter, softened
  1. Preheat skillet or grill pan over medium-low heat.
  2. Spread insides of bread slices evenly with pesto. Stack red peppers and mozzarella cheese.
  3. Spread outer sides of bread with softened butter and grill until toasted and cheese is melted, about 5 minutes per side.
  4. Rest 1 minute before cutting.

Source: United Dairy Industry of Michigan

Snacks 04 June 2021

Summer Snacks that Satisfy Cravings

(Family Features) Road trips, outdoor adventures and relaxing by the pool are some of summer’s most popular activities, and all can be more enjoyable by adding favorite snacks to the mix. Next time you bask in the summer sun, bring along some tasty pecan snacks that allow you stay on track with wellness goals without sacrificing those snack-time delights.

Whether you enjoy their natural sweetness straight from the bag or add them to your go-to recipes, pecans are among the lowest in carbs and highest in fiber of tree nuts, an option that’s perfect for snacking. In fact, each ounce of pecans includes 3 grams of plant-based protein and 3 grams of fiber to go with 12 grams of “good” monounsaturated fat and only 2 grams of saturated fat.

Curb your snack cravings with a savory option like Buffalo-Pecan Pimento Cheese Dip with veggies and crackers, or if something sweeter tempts your taste buds, dive into a tangy treat with these Mini Pecan Lemon Berry Tarts.

Visit AmericanPecan.com for more snacking tips and recipes.

Mini Pecan Lemon Berry Tarts

Total time: 22 minutes
Servings: 24

Mini Pecan Crusts:

  • Nonstick cooking spray
  • 2          cups pecan pieces
  • 1/4       cup butter, melted
  • 2          tablespoons sugar

Lemon Filling:

  • 1/2       cup lemon curd
  • 1/2       cup blueberries, raspberries or combination
  • powdered sugar, for dusting (optional)
  1. To make mini pecan crusts: Preheat oven to 350 F. Line mini muffin tin with paper liners or spray with nonstick cooking spray.
  2. In food processor, blend pecan pieces, butter and sugar until mixture forms coarse dough.
  3. Scoop about 2 teaspoons pecan mixture in each muffin tin. Use back of wooden spoon or fingers to press mixture evenly along bottom and up sides of each muffin cup.
  4. Bake 12 minutes, or until crusts are golden brown. Allow crusts to cool completely before removing from pan.
  5. To assemble crusts: Spoon 1 teaspoon lemon curd into each mini pecan crust. Top with one raspberry or three small blueberries. Dust with powdered sugar, if desired.

Buffalo-Pecan Pimento Cheese Dip

Total time: 15 minutes
Servings: 30

  • 1          cup raw pecan pieces
  • 1/2       pound (2 cups) sharp cheddar cheese, freshly grated
  • 1          jar (4 ounces) sliced pimentos
  • 2          tablespoons red hot sauce
  • 2          tablespoons mayo
  • 1          teaspoon kosher salt
  • 1/2       teaspoon fresh cracked pepper
  • 1          tablespoon chives, freshly chopped
  • veggies, for serving
  • crackers, for serving
  1. Preheat oven to 350 F.
  2. On baking sheet, spread pecans and roast 8-10 minutes, or until golden brown and fragrant, tossing once halfway through. Remove from oven and set aside to cool completely.
  3. In bowl, combine cheddar cheese, pimentos with juice, hot sauce, mayo, salt and pepper. Stir until combined. Add 3/4 of pecan pieces and mix until combined.
  4. Place dip in serving bowl and top with remaining pecan pieces and freshly chopped chives.
  5. Serve with veggies and crackers.

Source: American Pecan Council

Grilling-Tailgating 26 April 2021

Sizzling Meals Made for Summer

(Family Features) Summertime, for many, represents an opportunity to enjoy freshly cooked meals while enjoying time outdoors. Taking your dishes from ordinary to extraordinary starts with chef-inspired recipes that call to mind the flavors of the season.

Whether you’re a steak enthusiast who enjoys nothing more than a tender cut or a summer burger connoisseur looking for a fresh twist on tradition, these recipes call for high-quality beef from Omaha Steaks. Created by Omaha Steaks Executive Chef David Rose, the New York Strips Oscar-Style complement the thick, juicy, marbled flavor of the steaks with sauteed asparagus, bearnaise sauce and jumbo lump crab meat. Or turn your attention to Fried Lobster Po Boy Burgers with pimento remoulade sauce for a tempting way to combine two summertime favorites – seafood and burgers.

Visit OmahaSteaks.com for more summer meal inspiration.

Fried Lobster Po Boy Burgers

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 20 minutes
Cook time: about 20 minutes
Servings: 2

Pimento Remoulade:

  • 1/2       cup mayonnaise
  • 1 1/2    tablespoons minced pimentos
  • 1          tablespoon Dijon mustard
  • 1          tablespoon minced bread and butter pickles
  • 1          pepperoncino (seeded and minced)
  • 1/4       teaspoon smoked paprika
  • 1/4       teaspoon garlic powder
  • 1/4       teaspoon freshly ground black pepper
  • 1          tablespoon freshly squeezed lemon juice
  • 3          dashes hot sauce
  • kosher salt, to taste

Fried Lobster Tails:

  • Vegetable oil, for frying
  • 1/2       cup all-purpose flour
  • 1/2       teaspoon kosher salt, divided
  • 1/2       teaspoon freshly ground black pepper, divided
  • 1/4       teaspoon garlic powder
  • 1/4       teaspoon smoked paprika
  • 1          large egg
  • 1          tablespoon water
  • 2          dashes hot sauce
  • 1/4       cup potato chips, finely blended in food processor
  • 1/3       cup panko breadcrumbs
  • 1          tablespoon minced flat leaf Italian parsley
  • 2          Omaha Steaks lobster tails (5 ounces each)

Cheeseburgers:

  • 1          pound Omaha Steaks premium ground beef
  • salt, to taste
  • freshly ground black pepper, to taste
  • 2          tablespoons unsalted butter, at room temperature
  • 2          brioche buns
  • 2          slices yellow cheddar cheese
  • 3          leaves romaine lettuce, shredded
  1. To make pimento remoulade: In small bowl, mix mayonnaise, pimentos, mustard, pickles, pepperoncino, paprika, garlic powder, black pepper, lemon juice and hot sauce until well incorporated. Season with salt, to taste.
  2. To make fried lobster tails: Preheat grill to 400 F and add oil to 10-inch cast-iron pan about 1/2-inch deep.
  3. In medium bowl, whisk flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic powder and smoked paprika until well incorporated. Set aside.
  4. In separate medium bowl, whisk egg, water and hot sauce. Set aside.
  5. In third medium bowl, whisk potato chips, panko breadcrumbs and parsley until well incorporated. Set aside.
  6. Cut lobster tails in half lengthwise, remove meat from shell and season with remaining kosher salt and black pepper.
  7. Toss halved lobster tails in flour mixture first, egg mixture second then potato chip mixture third, coating thoroughly.
  8. Fry lobster tails 3-4 minutes on each side until golden brown and cooked through. Close grill lid between flipping.
  9. To make cheeseburgers: Preheat grill to 450 F using direct heat. Form ground beef into two 1/2 pound patties, each about 1/2-inch thick.
  10. Using thumb, make dimple in center of each patty to help cook evenly.
  11. Season both sides of burger with salt and pepper, to taste. Spread butter on each cut side of buns.
  12. Grill burgers 4-5 minutes per side for medium doneness.
  13. Add one slice cheddar cheese on each burger, close lid and grill about 30 seconds to melt cheese. Remove patties from grill to clean plate. Place buns cut sides down on grill grates and toast 20-30 seconds, or until well toasted, being careful to avoid burning.
  14. To assemble: Place desired remoulade on buns. Place cheeseburgers on bottom buns. Top each with two fried lobster tail halves. Place handful shredded lettuce on lobster tails. Top with buns.
     

New York Strips Oscar-Style

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 30 minutes
Cook time: about 3 1/2 hours
Servings: 4

Sauteed Asparagus:

  • 1/2       pound jumbo asparagus (about 1 bunch), blanched in salted boiling water
  • 3          tablespoons olive oil
  • 2          garlic cloves, minced
  • 2          tablespoons minced shallots
  • salt, to taste
  • freshly ground black pepper, to taste

Bearnaise Sauce:

  • 1/4       cup white wine vinegar
  • 2          tablespoons minced shallots
  • 1          tablespoon chopped tarragon
  • 3          egg yolks
  • 2          tablespoons water, plus additional for boiling, divided
  • 2          dashes hot sauce
  • 12        tablespoons unsalted butter, melted
  • salt, to taste
  • freshly ground black pepper, to taste

Jumbo Lump Crab Meat:

  • 1          pound jumbo lump crab meat
  • 2          tablespoons kosher salt

New York Strip Steaks:

  • 4          Omaha Steaks Private Reserve or Butcher’s Cut New York Strips (10 ounces each)
  • salt, to taste
  • freshly ground black pepper, to taste
  • water
  • 4          tablespoons grapeseed oil
  • 4          tablespoons unsalted butter
  • 3          garlic cloves
  • 2          fresh thyme sprigs
  1. To make asparagus: Cut asparagus stalks into 1/4-inch pieces. Heat large pan over medium-high heat and add olive oil.
  2. Add garlic and shallots to pan; lightly saute about 20 seconds, or until fragrant.
  3. Add asparagus to pan; saute about 2 minutes until lightly browned. Add salt and pepper, to taste.
  4. To make bearnaise sauce: In small saucepan, bring vinegar, shallots and tarragon to boil then reduce to simmer 3-4 minutes until reduced by about half. Cool to room temperature.
  5. Bring medium pot half full of water to slow boil.
  6. In small bowl, whisk egg yolks, vinegar reduction, water and hot sauce until well incorporated.
  7. Place bowl over pot of boiling water and continue whisking ingredients until it starts to emulsify and becomes sauce-like. Alternate whisking on and off heat every 30 seconds to prevent eggs from scrambling.
  8. Gradually add melted butter, continuously whisking until sauce becomes rich with ribbony consistency and sets up. Season with salt and pepper, to taste. If too thick, add 1 tablespoon water at a time and whisk to desired consistency.
  9. To make crab meat: In medium bowl, lightly toss crab meat with salt until well coated.
  10. To make steaks: Pat steaks dry with paper towels and season heavily with salt and pepper, to taste. Bring steaks to room temperature.
  11. Place sous vide immersion circulator in pot of water and set to 5 F below target doneness.
  12. Place seasoned steaks in sous vide bag or zip-top bag and cook 2 hours.
  13. Remove bag and remove steaks from bag. Pat steaks dry with paper towels.
  14. Warm large cast-iron pan over high heat and add oil. Add steaks, butter, garlic cloves and thyme leaves. After about 1 minute, steaks should start to brown.
  15. Flip steaks and baste with butter until caramelized. Remove steaks from pan and rest 7-8 minutes.
  16. To assemble: Place asparagus on bottom of plate. Top with steaks (whole or sliced), crab meat and bearnaise sauce.

Source: Omaha Steaks

Meal Ideas 14 April 2021

A Fresh, Sweet Way to Celebrate Spring

(Family Features) Enjoying a meal outside is one of the many benefits of warmer weather, which makes spring a favorite season for those who relish the opportunity to dine outdoors. When the weather cooperates, a light dish focused around fresh ingredients is a perfect way to savor the moment.

Center your next al fresco dining occasion around a recipe like this Flatbread with Caramelized Onions, Bacon and Arugula. Whether you choose to bake this spring delight in the oven or lay it flat on the grill, it’s an easy way to enjoy fresh flavors in the sunlight.

It starts with sweet caramelized Texas 1015 onions, a versatile veggie that can be grilled, roasted or eaten fresh on salads and sandwiches. Straight from more than 100 Texas farm fields to grocery stores, the low sulfur content makes them a “no tear” onion, meaning there’s no “hot” or burning sensation when you cut or eat them.

Once the onions are caramelized, simply layer them along with cheese and bacon on a flatbread before baking or grilling less than 15 minutes. Top with arugula tossed with olive oil and lemon juice for a sweet spring eat.

Find more warm-weather recipe ideas at tx1015.com.

Flatbread with Caramelized Onions, Bacon and Arugula

Recipe courtesy of South Texas Onions
Servings: 2-3

  • 1 tablespoon butter
  • 1/2 tablespoon olive oil
  • 1 large sweet onion, sliced
  • 1/2 teaspoon balsamic vinegar
  • 1 naan flatbread (rectangular shape)
  • 1 cup cheddar cheese, shredded
  • 1 cup fontina cheese, shredded
  • 4 slices bacon
  • arugula
  • olive oil (optional)
  • lemon juice (optional)
  1. To make caramelized onions: In pan over medium-high heat, heat butter and olive oil. Add onions and let sit about 5 minutes. Once onions start sweating, turn heat to low and cover pan. Cook onions to deep golden brown, stirring every 10-15 minutes. With 10 minutes left, stir in balsamic vinegar.
  2. To make flatbread: Preheat oven to 425 F.
  3. On flatbread, layer cheese, bacon and caramelized onions. Bake 13-15 minutes, or until cheese is bubbly and edges are golden brown.
  4. Toss arugula with olive oil and lemon juice, if desired, before placing on flatbread.

Source: South Texas Onions

Videos 09 March 2021

Easy Brunch Quiche

(Culinary.net) The same old brunch menu week after week can become tiresome and dull. It’s bland, boring and your tastebuds get used to the same flavors repeatedly.

It’s time to add something new to the table with fresh ingredients and simple instructions to enhance your weekend spread.

Try this recipe for an Easy Brunch Quiche that is sure to have your senses swirling with every bite. This quiche is layered with many tastes and a variety of ingredients to give it crave-worthy flavor.

To create this dish, start with one package of broccoli and cheese then microwave it for 5 minutes until heated through.

Add 12 slices of chopped bacon to a skillet. While cooking, add 1/2 cup of green onions. Cook for 2 minutes then add 1 cup of mushrooms to the skillet. Cook for 4 minutes and drain the grease.

In a small mixing bowl, combine four eggs and 1 cup of milk. Whisk together. Add egg mixture to the broccoli and cheese. Also add 1 cup of shredded cheese and stir the ingredients together.

In two separate pie shells, spoon in the bacon mixture then pour the egg and broccoli mixtures over the top. Sprinkle with a little more cheese then bake for 35-45 minutes at 350 F.

With a range of ingredients from broccoli to bacon, this quiche is a brunch hero. While baking, the cheese gets all melty, and with every bite the mushrooms add texture and earthy flavor. The ingredients combine together to make something warm, hearty and fresh.

Find more brunch recipes and cooking ideas at Culinary.net.

Watch video to see how to make this recipe!

 

Easy Brunch Quiche

Serves: 12

  • 1          package (10 ounces) frozen broccoli with cheese
  • 12        slices bacon, chopped
  • 1/2       cup green onions, sliced
  • 1          cup mushrooms, sliced
  • 4          eggs
  • 1          cup milk
  • 1 1/2    cups shredded cheese, divided
  • 2          frozen deep dish pie shells (9 inches each)
  1. Heat oven to 350 F.
  2. In medium bowl, add broccoli and cheese contents from package. Microwave 5 minutes, or until cheese is saucy. Set aside.
  3. In skillet, cook chopped bacon 4 minutes. Add green onions; cook 2 minutes. Add mushrooms; cook 4 minutes, or until bacon is completely cooked and mushrooms are tender. Drain onto paper towel over plate. Set aside.
  4. In medium bowl, whisk eggs and milk until combined. Add broccoli and cheese mixture. Add 1 cup cheese. Stir to combine. Set aside.
  5. In pie shells, divide drained bacon mixture evenly. Divide broccoli mixture evenly and pour over bacon mixture. Sprinkle remaining cheese over both pies.
  6. Bake 40 minutes.
  7. Allow to cool at least 12 minutes before serving.

Note: To keep edges of crust from burning, place aluminum foil over pies for first 20 minutes of cook time. Remove after 20 minutes and allow to cook uncovered until completed.

Breakfast & Brunch 17 February 2021

Better-for-You Family Breakfasts

(Family Features) Making sure your family members get a nutritious start to the day is an important job, and by focusing on a few wholesome ingredients, such as real milk, simple and healthful dishes can quickly become family favorites.

Each day should begin with a balanced breakfast, so when mornings get hectic and meal prepping isn’t possible, you can still start strong with a convenient, iconic pairing – cereal and real milk. Enjoyable on their own, real milk and General Mills Big G Cereals, like Honey Nut Cheerios, are even better together, delivering essential nutrients to help fuel the morning with the taste kids – and adults – can call a daily favorite.

In fact, dairy milk is the top food source of calcium, vitamin D and potassium, and cereal is the top food source of fiber – which are four nutrients of public health concern identified by the Dietary Guidelines for Americans. This nutritious breakfast combination costs only around 50 cents per serving – so parents can give their children nutrients they need without breaking the bank.

Another delicious breakfast option is a Cheesy Bacon-Broccoli Quiche, which offers 11 grams of protein per serving while introducing picky eaters to veggies in an appetizing way. If a busy schedule calls for an on-the-go option, real milk provides essential nutrients and can be blended into a Banana Breakfast Shake for a tasty and portable way to start the day.

About 90% of the U.S. population does not meet dairy recommendations outlined in the Dietary Guidelines for Americans. Most individuals would benefit by increasing intake of nutrient-dense, calcium-rich dairy milk. One 8-ounce glass of dairy milk contains almost as much calcium as six cups of kale and the same amount of protein found in 1 1/2 medium eggs, making real milk an easy and delicious way for your little ones to get important nutrients they need.

Visit milklife.com for more health-focused, simple and delicious family meal inspiration.

Cheesy Bacon-Broccoli Quiche

Servings: 6

  • 1          package (10 ounces) frozen broccoli with cheese sauce
  • 3          slices turkey bacon, chopped
  • 1/2       cup white mushrooms, sliced
  • 1/2       cup green onions, chopped
  • 1          frozen prepared pie shell (9 inches)
  • 4          eggs
  • 1          cup fat free or low fat dairy milk
  • 1/2       cup cheddar cheese, shredded
  1. Preheat oven to 350 F.
  2. In microwave, prepare broccoli and cheese sauce according to package directions; set aside to cool slightly.
  3. In nonstick skillet over medium heat, cook bacon, mushrooms and green onions until bacon is cooked through and mushrooms are tender. Scatter bacon mixture in bottom of pie shell; place pie shell on baking sheet.
  4. In bowl, whisk eggs and dairy milk then stir in broccoli and cheese sauce along with cheddar cheese. Pour custard into pie shell and bake 35-45 minutes, or until center is just set and knife blade comes out clean when inserted into center of quiche.
  5. Let cool at least 10 minutes before cutting into wedges and serving.

Nutritional information per serving: 280 calories; 16 g fat; 6 g saturated fat; 160 mg cholesterol; 11 g protein; 22 g carbohydrates; 2 g fiber; 510 mg sodium; 150 mg calcium. Nutrition figures based on using fat free milk.

Banana Breakfast Shake

Servings: 2 (6 ounces milk per serving)

  • 1 1/2    cups fat free or low fat dairy milk
  • 1          frozen medium banana, peeled and sliced
  • 1/2       teaspoon vanilla extract (optional)
  • 1/4       teaspoon almond extract (optional)
  • cinnamon, for garnish (optional)
  1. In blender container, combine dairy milk, banana, vanilla extract and almond extract. Blend until smooth, about 20 seconds.
  2. Pour into two glasses and garnish with sprinkle of ground cinnamon, if desired.

Nutritional information per serving: 120 calories; 0 g fat; 0 g saturated fat; 0 mg cholesterol; 7 g protein; 23 g carbohydrates; 2 g fiber; 100 mg sodium; 190 mg calcium. Nutrition figures based on using fat free milk.

 Photos courtesy of Getty Images

Source: MilkPEP

Videos 02 December 2020

Creamy Macaroni and Cheese Casserole

(Culinary.net) There’s almost nothing better than keeping warm and cozy on cold winter days. One thing that can help make staying indoors more enjoyable is delicious, warm, perfectly baked food. Casseroles are hearty options for cold, brisk winter days with mixed ingredients baked in a hot oven and served in large scoops.

This Creamy Macaroni and Cheese Casserole is a twist on a childhood favorite (adult-approved, too). Adding a hint of seasoning, like dry mustard and onion powder, and making the cheese sauce with dairy and lots of shredded cheeses gives it just the right amount of flavor and kick.

This recipe is fairly simple, and kids will devour it in seconds. It’s creamy, cheesy and rich with ingredients that combine to create one spectacularly cozy comfort food. It’s baked to meld all those wonderful ingredients into one large masterpiece.

Start by following the package instructions to cook your noodles. Then melt butter, whisk in flour and stir. Next add your dairy and seasonings. Then it’s time for cheese. Combine the noodles and cheese sauce then bake. It only requires a few steps, with one cooking pot and one baking pan, and it’s guaranteed deliciousness.

Next time your family is stuck at home, try this recipe and see the smiles appear on your little ones’ faces as they gobble down every bite. It’s almost impossible to resist a recipe with 4 cups of shredded cheddar cheese and 1 cup of shredded Parmesan cheese. It’s what makes this recipe so gooey and delectable.

So when the wind is howling and there is snow on the ground, don’t fret about making a filling and satisfying dinner. This Creamy Macaroni and Cheese Casserole has you and your family covered.

Find more recipes and comfort food favorites at Culinary.net.

Watch video to see how to make this recipe!

Creamy Macaroni and Cheese Casserole

Servings: 4-6

  • 12        ounces dry elbow macaroni
  • 1/4       cup butter
  • 1/4       cup flour
  • 2          cups milk
  • 1          cup heavy whipping cream
  • 1/2       teaspoon dry mustard
  • 1          teaspoon onion powder
  • 1/2       teaspoon salt
  • 1/8       teaspoon pepper
  • 4          cups shredded sharp cheddar cheese, divided
  • 1          cup shredded Parmesan cheese
  1. Heat oven to 425 F.
  2. Cook macaroni according to package directions. Drain and set aside.
  3. In large saucepan, melt butter over medium heat. Whisk in flour and cook 2 minutes, stirring continuously. Slowly whisk in milk, cream, mustard, onion powder, salt and pepper. Whisk and cook until thickened. Remove from heat and stir in cheeses until melted.
  4. In large bowl, add cooked macaroni and cheese sauce. Mix well and pour into greased 9-by-13-inch baking pan.
  5. Bake 18-24 minutes, or until bubbly. Cool slightly before serving.
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 29 October 2020

All-Day Holiday Delights

(Family Features) The holiday season and all its celebrating often means full days of visiting family and friends, opening gifts and enjoying moments with loved ones, even if much of that interaction may take place virtually this year. With all the laughter and happiness, you’re bound to get hungry, and feeding the family throughout the day means you’ll need recipe ideas ready for the occasion.

Starting the big day with a bountiful breakfast helps begin the festivities on a high note, while appetizers help hold everyone over for the main course, sides and, of course, dessert. Consider these tasty dishes to take your holiday gatherings to new heights from morning to night.

Visit Culinary.net to find more holiday meal ideas.

One Terrific Turkey

Centering your holiday meal around a turkey cooked to golden perfection is the ideal way to serve a feast. Without the right preparation and execution, however, your bird could fall short. To ensure your holiday dinner centerpiece lives up to expectations, follow these simple tips, from purchase to plate:

1. Buy the right bird. Finding a turkey that’s just the right size for your expected party is the start to a successful gathering. One common rule of thumb is the buy 1 pound of turkey per person – so, for a 10-person meal, purchase a 10-pound turkey. Don’t forget that nearly everyone loves leftovers, so you may consider buying a few pounds more than necessary.

2. Be patient. If you opt for a frozen turkey, don’t rush the thawing process. For larger turkeys, it can take days to defrost properly.

3. Timing is everything. Finding the right amount of time for your turkey to spend in the oven is crucial but not always the easiest thing to do. For an 8-12-pound bird, aim for 2.5-3.5 hours; 12-16 pounds for 3.5-4 hours; 16-20 pounds for 4-4.5 hours, and so on. The key is bringing the turkey to a temperature reading of 170 F.

4. Let it rest. Instead of pulling the turkey out of the oven and immediately carving it, give it a chance to rest for 20-30 minutes, which allows the juices to soak into the meat and moisten it up.

An Easy and Cheesy Holiday Appetizer

If you need a last-minute appetizer or want to impress your friends, but don’t have the time to spend hours making something, consider this easy-to-make, easy-to-eat cheesy treat.

This Cheeseball recipe calls for a handful of common household ingredients like cream cheese, cheddar cheese, vegetables and Worcestershire sauce rolled together and chilled for a tasty dip served with crackers. For added flavor, it’s made using Buddig Beef, which has been feeding traditions for more than 75 years with its time-tested appetizer.

Find more holiday recipe ideas at buddig.com/recipes.

Cheeseball

Total time: 30 minutes
Servings: 10

  • 1          package (8 ounces) cream cheese, softened
  • 2          cups (8 ounces) finely shredded cheddar cheese
  • 1          can (2 1/4 ounces) sliced black olives, drained
  • 2          tablespoons minced green onion
  • 2          tablespoons minced red bell pepper
  • 1          teaspoon Worcestershire sauce
  • 1/8       teaspoon pepper
  • 2          packages (4 ounces) Buddig Beef or Ham, chopped, divided
  • 1          package assorted crackers
  1. In large bowl of mixer on medium speed, beat cream cheese and cheddar cheese until creamy.
  2. Mix in black olives, green onion, red bell pepper, Worcestershire sauce, pepper and 2 ounces chopped beef until well combined.
  3. Form into ball. Wrap in plastic wrap.
  4. Chill at least 2-3 hours to allow flavors to blend.
  5. Just before serving, roll in remaining chopped beef until completely coated.
  6. Serve with assorted crackers.

Call Together Loved Ones with Cookies

A true holiday celebration calls for sharing moments with loved ones and creating memories that can last a lifetime. Crafting a sweet dessert to cap off the festivities is a perfect way to come together in the kitchen and enjoy the moment with those who matter most.

These Gingerbread Cookies made with C&H sugar can be a hallmark holiday treat that allow kids to help in the process. Once they’re out of the oven, ask little ones to help decorate the festive and delightful cookies.

Visit chsugar.com to find recipes perfect for entertaining and celebrating with family throughout the year.

Gingerbread Cookies

Recipe courtesy of
Bernice Baran
Prep time: 30 minutes
Cook time: 10-12 minutes
Yield: 24 cookies

  • 1/2       cup (1 stick) unsalted butter, softened
  • 1/2       cup C&H® Dark Brown Sugar
  • 1          large egg
  • 1/4       cup molasses
  • 1 3/4    cups all-purpose flour
  • 1/2       teaspoon baking soda
  • 1/8       teaspoon salt
  • 1          teaspoon ground ginger
  • 1/2       teaspoon ground cinnamon
  • 1/4       teaspoon ground nutmeg
  • 1/8       teaspoon ground cloves
  • royal icing
  1. In large bowl of electric mixer fitted with paddle attachment, cream butter and sugar about 2 minutes on medium speed until light and fluffy. Add egg and molasses; mix until well incorporated.
  2. In separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves. Use mixer on low speed to add to butter mixture until combined and dough is formed.
  3. Divide dough in half, wrap with plastic film and refrigerate at least 1 hour.
  4. Preheat oven to 350 F and line baking sheets with parchment paper.
  5. Flour clean work surface. Roll dough 1/8-1/4 inches thick. Cut out shapes with desired cookie cutters.
  6. Transfer cookies to lined baking sheets and bake 10-12 minutes, or until firm. Let cookies cool on baking sheets 2-3 minutes then transfer to cooling rack. Cool completely.
  7. Decorate cookies with royal icing.

A Memorable Morning Breakfast

Holiday mornings are iconic for those moments spent together opening gifts, sharing stories and enjoying a meal. Skip the cereal and frozen foods for a spread like these Orange Eggs Benedict with a homemade hollandaise sauce.

With six servings, it’s perfect for a family breakfast to fill empty stomachs after a morning of gift-giving. Plus, kids can join in on the fun by helping make the hollandaise, which simply requires mixing a few ingredients before pouring over the completed dish.

Find more breakfast recipes at Culinary.net.

Orange Eggs Benedict

Serves: 6
Orange Hollandaise:

  • 2          egg yolks
  • 1          orange, juice only
  • 1/2       teaspoon kosher salt
  • 1/2       cup unsalted butter, melted
  • water
  • 1          tablespoon white vinegar
  • 8          eggs
  • 1/2       cup butter, softened
  • 6          French baguette slices, 3/4-inch thick each
  • 6          thick slices ham
  • 1/2       cup orange marmalade
  • orange zest, for garnish
  1. To make Orange Hollandaise: In small bowl, blend egg yolks, orange juice and salt until combined. Gradually add melted butter into egg mixture while blending. Set aside.
  2. In skillet, add water halfway up sides. Add vinegar. Bring to simmer. Break eggs into water to poach. Cook 3-4 minutes until whites are cooked through and yolks are still runny. Using slotted spoon, remove eggs and drain on paper towels.
  3. Spread butter on one side of bread slices. Place bread in skillet and cook until golden brown. Add ham to same skillet and cook until browned on both sides.
  4. To assemble, spread bread slices with orange marmalade. Top each with one slice cooked ham and one poached egg. Pour hollandaise over eggs and garnish with orange zest.


Photo courtesy of Getty Images (Holiday table)

Buddig 
C&H

Holiday 15 October 2020

Combat Cool Days with Comforting Dishes

(Family Features) From filling dinners to favorite desserts, comfort foods can bring smiles to friendly faces. As temperatures drop, lean on recipes that add flavor and bring warming scents to your kitchen.

Loaded with comforting ingredients like READ German Potato Salad, this Cheesy German Potato Soup can appease appetites with tantalizing taste. Ideal at dinner parties or festivities throughout winter, Mini Chocolate-Beet Cheesecakes with Maple-Orange Glaze combine Aunt Nellie's Sliced Beets with familiar cheesecake flavor for a tempting treat.

Visit readsalads.com and auntnellies.com for more comforting inspiration.

Mini Chocolate-Beet Cheesecakes with Maple-Orange Glaze

Servings: 12

Crust:

  • 1/2 cup all-purpose flour
  • 1/4 cup chopped walnuts
  • 3 tablespoons salted butter, softened

Cheesecake:

  • 1 jar (15 ounces) Aunt Nellie's Sliced Beets
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup pure maple syrup
  • 1 large egg
  • 1/2 cup semi-sweet chocolate chips, melted

Topping:

  • 2 tablespoons frozen orange juice concentrate
  • 3 tablespoons pure maple syrup
  • 1/8 teaspoon ground cinnamon
  • whipped cream (optional)
  1. Preheat oven to 350 F. Line 12 medium muffin cups with foil liners.
  2. To make crust: In medium bowl, combine flour and walnuts.
  3. Using fork or pastry blender, cut in butter until mixture resembles fine crumbs. Place about 1 tablespoon mixture into each lined muffin cup. Lightly press crumbs into bottom. Bake 5-6 minutes, or until crust begins to brown.
  4. To make cheesecake: Drain beets, reserving 2 tablespoons liquid. In blender, puree 1/2 cup beets and reserved liquid until smooth; set aside. Dice remaining beets; set aside.
  5. In large bowl, combine cream cheese and syrup. Beat until smooth. Add egg; mix until blended. Stir in reserved pureed beets. Add melted chocolate; mix well. Spoon about 3 tablespoons cream cheese mixture into muffin cups over warm crusts. Bake 15 minutes, or until filling is set. Let cool to room temperature. Place cheesecakes in refrigerator at least 30 minutes.
  6. To make topping: In small saucepan, combine reserved diced beets, orange juice concentrate, syrup and cinnamon. Cook and stir over medium heat until mixture comes to boil, stirring frequently. Continue cooking and stirring until mixture thickens and appears glossy, 5-8 minutes. Remove from heat; let cool to room temperature.
  7. Remove cheesecakes from muffin liners. Top evenly with glazed beets. Serve with whipped cream, if desired.

Cheesy German Potato Soup

Recipe courtesy of "Today's Creative Life"
Servings: 8

  • 1 1/2 cups shredded cheddar cheese
  • 1 cup shredded Gruyere cheese
  • 3 tablespoons all-purpose flour
  • 8 slices bacon, chopped
  • 3 large carrots, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried thyme
  • 1 tablespoon dried parsley
  • 2 cans (15 ounces each) READ German Potato Salad
  • 1 cup heavy cream
  • 1 cup whole milkchopped parsley or chives (optional)
  1. Place cheeses and flour in gallon-size zip-top bag. Close bag. Shake until cheese is covered with flour; set aside.
  2. In large Dutch oven over medium heat, cook bacon until crisp, stirring occasionally. Transfer to paper towel-lined plate; set aside.
  3. Pour off all but 2-3 tablespoons bacon drippings. Return Dutch oven to medium heat. Add carrots, onion and garlic. Cook until onions are translucent and carrots are softened, 3-4 minutes. Add chicken broth, black pepper, red pepper flakes, thyme and parsley. Stir in potato salad. Continue cooking over medium heat 5 minutes, or until potatoes are heated through, stirring occasionally.
  4. Reduce heat to low. Slowly stir in cream and milk. Cook 5-8 minutes until blended and heated through, stirring frequently. Slowly add cheeses, stirring until melted.
  5. Top with bacon. Garnish with parsley or chives, if desired.

Source: Seneca Foods
https://auntnellies.com/

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