recipes

Videos 13 May 2021

Strawberry Cream Cheese Tart

Summer days can be long and boring, especially when the kids are out of school and there is nothing to do around the house as a family. When the minutes creep by and it’s too hot to go outside, the dog days of summer can be pretty miserable.

However, this recipe for a Strawberry Cream Cheese Tart can give the kids something to look forward to as a dish the whole family can participate in creating. This recipe is perfect for little ones wanting to get creative and perfectly place fresh strawberries on top of a delicious tart.

In a food processor, mix flour, sugar and salt until combined. Then add butter, an egg and vanilla extract. Mix again until combined.

Flour your working surface and create a dough ball from the mixture. Flatten it slightly to form a disc. Wrap in plastic wrap and refrigerate for 1 hour.

After time has passed, lightly flour your surface once more. Roll out dough into an 11-inch circle. Place circle on a 9-inch tart pan. Roll over the top to trim. Cover with plastic wrap and freeze for about 30 minutes.

Prepare the tart crust for baking by covering it with aluminum foil then bake for 20 minutes. Wait for the crust to cool completely.

To make the filling, in a medium bowl, mix cream cheese, sour cream, sugar, lemon zest and vanilla extract until smooth. Spread mixture onto cooled tart crust.

Microwave fruit spread and lemon juice while stirring often. Arrange halved strawberries on tart. Drizzle with fruit spread. Top with whipped cream before serving.

This sweet tart can brighten up your summer blues with fresh fruit, a sweet spread and a flaky, crispy crust.

Find more sweet summer recipes at Culinary.net.

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Watch video to see how to make this recipe!

Strawberry Cream Cheese Tart

Servings: 8

Crust:

  • 1 1/4    cups flour
  • 1/4       cup granulated sugar
  • 1/4       teaspoon salt
  • 1/2       cup cold butter, cut into small cubes
  • 1          large egg
  • 1/2       teaspoon vanilla extract
  • uncooked rice

Filling:

  • 8          ounces reduced-fat cream cheese
  • 1/4       cup sour cream
  • 2          tablespoons extra-fine sugar
  • 1          tablespoon lemon zest
  • 1/2       teaspoon vanilla extract
  • 1/2       cup strawberry fruit spread
  • 3          teaspoons lemon juice (optional)
  • 1          pound strawberries, halved
  • whipped cream (optional)
  1. Heat oven to 375 F.
  2. To make crust: In food processor, add flour, sugar and salt; pulse until combined. Add butter, egg and vanilla extract; pulse until combined and crumbly.
  3. Lightly flour surface then form dough into ball. Slightly flatten to form thick disc. Wrap dough in plastic wrap; refrigerate 1 hour.
  4. Flour surface then roll dough to 11-inch circle. Place dough in 9-inch tart pan with removeable bottom. With rolling pin, roll over top to trim excess dough around edges.
  5. Cover dough with plastic wrap and freeze until firm, about 30 minutes.
  6. Press aluminum foil against crust, covering edges to prevent burning. Fill and distribute uncooked rice evenly. Bake 20 minutes. Cool completely.
  7. To make filling: In medium bowl, beat cream cheese, sour cream, sugar, lemon zest and vanilla extract until blended and smooth. Spread cheese mixture evenly over crust. Refrigerate 1 hour.
  8. In small bowl, microwave fruit spread and lemon juice, if desired, stirring often.
  9. Arrange strawberry halves around tart. Drizzle heated fruit spread over strawberries. Top with whipped cream, if desired.
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 12 April 2021

Go Gluten-Free with Family Favorites

(Family Features) Time available to cook, your family's preferred dishes, ingredients you have in the pantry - there are plenty of considerations that may limit your options for an at-home menu. Add in a gluten allergy, or simply a desire to avoid it, and it may feel impossible to appease everyone.

However, all it takes is simple ingredient swaps to turn a family favorite into a gluten-free recipe. From pizza at dinnertime to a chocolatey dessert, these dishes offer easy, flavorful ways to make your menu gluten-free.

A Healthier Homemade Pizza
Creating a gluten-free dinner can be as easy as tweaking some of your loved ones' favorite meals. Even pizza can offer a gluten-free solution when you rethink the ingredients included.

Satisfy your family's needs with an option like Toufayan Gluten-Free Wraps in place of traditional crust in this Gluten-Free Barbecue Skillet Pizza. Made from wholesome, all-natural ingredients with no cholesterol or trans fats, these easily foldable wraps are available in four flavors, making them perfect for homemade pizza.

Visit Toufayan.com to find more mealtime solutions.

Gluten-Free Barbecue Skillet Pizza

Servings: 6

  • 1 tablespoon olive oil, divided
  • 1 Toufayan Gluten-Free Original Wrap
  • 3 tablespoons gluten-free barbecue sauce
  • 4 cooked sausage links, crumbled
  • 2 cups diced Mozzarella cheese
  • 2 tablespoons chopped green onion
  • fresh Parmesan cheese, for garnish (optional)
  • fresh fennel fronds, for garnish (optional)
  • crushed red pepper, for garnish (optional)
  • salt, to taste
  • pepper, to taste
  1. Heat oven to broil.
  2. Heat cast-iron skillet over medium heat. Add 1-2 teaspoons olive oil; spread to cover bottom of skillet.
  3. Place wrap in skillet, brush with barbecue sauce and add sausage, Mozzarella and green onion.
  4. Fry 2-3 minutes, or until bottom of wrap is golden and crispy.
  5. Place skillet under broiler until cheese is melted and bubbly, about 2 minutes.
  6. Remove from broiler, place on cutting board and sprinkle with Parmesan, fennel fronds and crushed red pepper, if desired.
  7. Season with salt and pepper, to taste; drizzle with remaining olive oil, cut and serve.

Dish Up a Dynamic Dessert

Going gluten-free isn't just for meals from breakfast to dinner - you can cut gluten from delicious desserts, too.

This Cookie Brownie Supreme calls for layers of cookie dough, cookies and brownies for a taste bud tempting way to round out a meal with those you love. One of the key ingredients is Goodie Girl Chocolate Creme Sandwich Cookies, made with real cocoa and a sweet cream filling between two chocolate wafers. They're made without artificial flavors, colors or preservatives for a gluten-free, vegan and peanut-free treat.

Find more varieties and dessert ideas at goodiegirl.com.

Cookie Brownie Supreme

Recipe courtesy of glutenfreewith3.com

Cookie Dough Layer:

  • 1 stick softened butter
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 1/4 teaspoons vanilla extract
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups gluten-free flour
  • 1 cup semi-sweet chocolate chip

Cookie Layer:

  • 25 Goodie Girl Chocolate Creme Sandwich Cookies

Brownie Layer:

  • 1 stick butter
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup cocoa powder
  • 3 eggs
  • 3/4 cup gluten-free flour
  • 1 teaspoon baking powder
  • 6 Goodie Girl Chocolate Creme Sandwich Cookies, crushed
  • 1/4 cup semi-sweet chocolate chips
  • vanilla ice cream (optional)
  • chocolate syrup (optional)
  1. Preheat oven to 350 F. Prepare 9-by-9-inch cake pan with parchment paper.
  2. To make cookie dough layer: In large bowl, combine softened butter, brown sugar, sugar and vanilla. Mix with handheld mixer until combined and creamy. Add egg and beat until combined.
  3. In small bowl, combine baking soda, salt and flour. Beat flour mixture gradually into sugar mixture. Once completely combined, fold in chocolate chips. Add cookie dough layer to bottom of prepared pan and spread evenly.
  4. To make cookie layer: Layer cookies on top of cookie dough layer.
  5. To make brownie layer: In saucepan, melt butter, sugar and salt until completely combined. Remove from heat and transfer to large bowl. Add vanilla, cocoa and eggs; mix. Slowly add flour and baking powder. Mix until completely combined.
  6. Pour brownie mixture over cookie layer. Spread evenly.
  7. Top with crushed cookies and chocolate chips.
  8. Bake 50 minutes. Let cool completely before removing from pan. Slice and top with vanilla ice cream and chocolate syrup, if desired.

Source: Toufayan

Breakfast & Brunch 05 March 2021

A Brunch Spread Fit for Spring

From tasty small bites to a filling feast and even dessert for breakfast, brunch options are nearly endless. Take your spring brunch to the next level with recipes that appease appetites of all kinds.

First, start with portioned pastry cups perfect for appetizers. Bring out the protein-packed breakfast burritos for the main course then, for a final touch of sweet deliciousness, offer up lemony doughnuts to cap off the feast.

Find more brunch recipes at Culinary.net.

Bite-Sized Breakfast

Appetizer-sized portions and small bites of all sorts are ideal for breakfast spreads, and these Pastry Brunch Cups are perfect for starting a morning meal with loved ones. Or, if a busy schedule looms, try baking a batch and separating into appropriate serving sizes for a simple way to meal prep heading into a new week.

Find more breakfast recipes at Culinary.net.

Pastry Brunch Cups

Servings: 18

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1 cup shredded Swiss cheese
  • 2 sheets puff pastry
  • 18 eggs
  • 2 cups diced ham
  • chopped fresh green onions

Heat oven 375 F.

  1. In small saucepan, melt butter. Whisk flour with butter. Gradually pour in milk, whisking each time. Bring to simmer, whisking until mixture starts to thicken. Remove from heat; stir in Swiss cheese. Set aside.
  2. Use rolling pin to thin out puff pastries. Cut each into nine squares. Line pastry squares in muffin cups, pressing bottoms down firmly and moving pastries up sides for edges to come up just over muffin tins. Fill each cup with 1 teaspoon cheese sauce. Crack one egg into each cup and sprinkle each with diced ham.
  3. Bake 10-15 minutes until eggs set. Sprinkle with chopped green onions.

Power Brunch with a Protein-Packed Burrito

A well-rounded brunch calls for a multitude of dishes and beverages, but it wouldn’t be complete without a protein-packed recipe to get the day started.

This delicious Breakfast Burrito is loaded with colorful veggies and Silver Fern Farms 100% grass-fed strip steak. Hailing from New Zealand, home to some of the world’s most natural tasting beef and lamb, this premium cut of beef is aged 21 days and minimally processed with no added growth hormones or antibiotics. The animals are grass-fed year-round and allowed to roam and graze freely, so the beef offers a lean, flavorful texture that tastes just as nature intended.

Visit silverfernfarms.com to find more at-home brunch inspiration.

Breakfast Burrito

  • 1 Silver Fern Farms New Zealand 100% Grass-Fed New York Strip Steak (10 ounces)
  • oil
  • salt, to taste
  • pepper, to taste
  • 1/2 onion, finely chopped
  • 1 red bell pepper, sliced lengthwise
  • 4 large mushrooms, sliced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2-1 teaspoon chili powder
  • 1 tomato, finely chopped
  • 8 eggs
  • 1/2 cup milk
  • 4 large tortillas
  • 1 cup spinach
  • 1 1/2 ounces feta cheese, crumbled
  • 1/4 cup cilantro
  • 1 avocado
  • lime wedges (optional)
  • hot sauce (optional)
  1. Remove steak from packaging and set aside 10 minutes. Once steak reaches room temperature, heat pan over medium-high heat.
  2. Rub steak with oil and season with salt and pepper, to taste.
  3. Cook until medium-rare, approximately 3-4 minutes each side. Remove from pan and cover loosely with tinfoil to rest 5 minutes.
  4. Reduce heat to medium and add splash of oil. Add onion; cook 1 minute. Add red bell pepper and mushrooms; cook 1 minute.
  5. Add cumin, paprika and chili powder; stir through.
  6. When veggies are tender (about 2 minutes), add tomato and cook until soft. Season with salt and pepper, to taste.
  7. In large bowl, whisk eggs, milk and salt and pepper, to taste.
  8. Heat pan to medium heat and add splash of oil.
  9. Pour egg mixture into pan and cook, lifting and folding eggs until thickened and no visible liquid egg remains. Do not stir constantly.
  10. Lay tortillas on flat surface or plate.
  11. In center of tortilla, add cooked veggies and top with thinly sliced beef. Add handful of spinach, scrambled eggs, crumbled feta, cilantro and avocado. Fold bottom of tortilla and roll.
  12. Serve with lime wedges and hot sauce, if desired.

Dine on Deliciously Sweet Doughnuts

Brunch is never complete without something sweet to cap off the morning feast, and doughnuts are often the perfect complement to an array of main courses.

These Lemon Ricotta Doughnuts pair the bite-sized morsels with lemon curd (if that suits your style) for a sweet-tart combination. They’re made using Domino Golden Sugar, which is made from pure cane sugar and is less processed than white granulated sugar, as one you can always trust in your favorite recipes. It works cup-for-cup just like white sugar but with a golden color and distinct hint of molasses flavor.

Visit dominosugar.com to find recipes perfect for entertaining and celebrating throughout the year.

Lemon Ricotta Doughnuts

Prep time: 20 minutes

Cook time: 7 minutes

Doughnuts:

  • Vegetable oil, for frying
  • 2 cups all-purpose flour
  • 1 3/4 cups Domino Golden Sugar, divided
  • 2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons lemon zest
  • 5 large eggs
  • 1 3/4 cups ricotta cheese
  • 1 tablespoon pure vanilla extract

Lemon Curd (optional):

  • 1 stick unsalted butter, softened
  • 1 1/2 cups Domino Golden Sugar
  • 2 large eggs
  • 2 egg yolks
  • 4 lemons, zest and juice only
  • 1/8 teaspoon salt
  1. To make doughnuts: In large saucepan, preheat oil to 350 F. Prepare cookie sheet with paper towel to drain doughnuts once out of hot oil.
  2. In bowl, mix flour, 3/4 cup sugar, baking powder and salt. Add lemon zest, eggs, ricotta cheese and vanilla extract; mix until well combined.
  3. Use ice cream scoop to scoop small amounts dough into oil, 4-5 pieces at a time. Fry each batch until golden brown, about 7 minutes. Keep oil at or near 350 F; if oil is too hot, doughnuts will turn golden brown but centers may still be raw. Remove from oil and drain in paper towel. Repeat with remaining dough.
  4. While still hot, toss doughnuts with remaining sugar.
  5. To make lemon curd, if desired: In large bowl of stand mixer, cream butter and sugar until light and fluffy. Add eggs and egg yolks, one at a time. Add lemon zest, lemon juice and salt.
  6. Transfer mixture to saucepan and cook at low-medium heat until thick and creamy, stirring constantly. Remove from heat and let cool before serving with doughnuts.

Source: Beef + Lamb New Zealand
Domino Golden Sugar

Healthy 25 January 2021

Protect Your Health with a Heart-Smart Eating Plan

(Family Features) As people have spent more time at home, many have rediscovered the simple joy of home-cooking and stumbled upon a secret weapon for health at the same time. By making smart, intentional decisions from breakfast to dinner and every meal (and drink) in-between, they are supporting strong bodies.

A heart-smart eating plan is especially important for more than 30 million people in the U.S. living with type 2 diabetes who are at double the risk for heart disease and stroke compared to those without diabetes, according to the American Heart Association and American Diabetes Association’s Know Diabetes by Heart initiative. When managing diabetes and heart health, building a consistent eating plan with the right balance can be a powerful tool.

Healthy eating provides benefits for the whole family whether members are managing existing health conditions or not. This recipe for Baked Parmesan Chicken is packed with 30 grams of protein in each serving yet delivers only 280 calories. For a tasty way to increase vegetable intake, try pairing the no-sugar chicken dish with Green Beans with Mushrooms and Onions.

A key to feeling your best begins with the first meal of the day. Start the morning on a nutritious note with this Ham and Broccoli Frittata – a low-sugar, low-fat, low-calorie alternative to traditional fat- and sugar-laden breakfast foods. With this recipe, you’re setting yourself up for a healthy day and getting the energy you need to live it to the fullest.

Find more recipes and learn more about managing the connection between diabetes and heart health at KnowDiabetesbyHeart.org/Recipes.

Baked Parmesan Chicken

Recipe courtesy of Know Diabetes by Heart
Prep time: 15 minutes
Cook time: 18 minutes
Servings: 4 (3 ounces chicken per serving)

  • Cooking spray
  • 1          large egg
  • 1          tablespoon water
  • 2          teaspoons olive oil
  • 1/3       cup finely crushed, low-sodium, whole-grain crispbread
  • 1/3       cup shredded or grated Parmesan cheese
  • 2          tablespoons minced fresh parsley
  • 1/2       teaspoon ground oregano
  • 1/4       teaspoon pepper
  • 4          boneless, skinless chicken breasts (about 4 ounces each), all visible fat discarded, flattened to 1/4-inch thickness
  1. Preheat the oven to 400 F. Lightly spray a 13-by-9-by-2-inch baking dish with cooking spray.
  2. In a shallow dish, whisk the egg, water and oil. In a separate shallow dish or pie pan, stir together the crispbread, Parmesan cheese, parsley, oregano and pepper. Dip the chicken in the egg mixture then in crumb mixture, turning to coat at each step and gently shaking off any excess. Using fingertips, gently press the coating mixture so it adheres to the chicken. Arrange the chicken in a single layer in the baking dish. Lightly spray the chicken with cooking spray.
  3. Bake for 15-18 minutes, or until chicken is no longer pink in the center and the top coating is golden brown.

Nutritional information per serving: 280 calories; 80 calories from fat; 9 g total fat; 2.5 g saturated fat; 0 g trans fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 125 mg cholesterol; 340 mg sodium; 530 mg potassium; 18 g total carbohydrate; 4 g dietary fiber; 0 g sugar; 0 g added sugar; 30 g protein; 370 mg phosphorus. Choices/Exchanges: 1 starch, 4 lean protein.

Ham and Broccoli Frittata

Recipe courtesy of Know Diabetes by Heart
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 4 (1/4 frittata per serving)

  • Cooking spray
  • 2          cups frozen fat-free potatoes O’Brien, thawed
  • 6          ounces small broccoli florets, rinsed in cold water, drained but not dried
  • 8          large egg whites
  • 1          large egg
  • 4          ounces lower-sodium, low-fat ham (uncured, nitrate/nitrite-free), cut into 1/4-inch cubes
  • 1/4       cup fat-free milk
  • 1/4       teaspoon pepper
  1. Preheat the oven to 400 F.
  2. Lightly spray a medium ovenproof skillet with cooking spray. Heat over medium heat. Remove from the heat. Put the potatoes in the skillet. Lightly spray with cooking spray. Cook for 4-5 minutes, or until potatoes are golden brown, stirring occasionally.
  3. In a microwaveable bowl, microwave the broccoli, covered, on high for 3-4 minutes, or until tender-crisp. Drain in a colander. Stir the broccoli into the potatoes.
  4. In a medium bowl, whisk the egg whites and egg. Whisk in the ham, milk and pepper. Pour the mixture over the potatoes and broccoli; stir well.
  5. Bake for 15-18 minutes, or until the eggs are set.

Nutritional information per serving: 180 calories; 30 calories from fat; 3 g total fat; 1 g saturated fat; 0 g trans fat; 0.5 g polyunsaturated fat; 1.5 g monounsaturated fat; 60 mg cholesterol; 460 mg sodium; 570 mg potassium; 17 g total carbohydrate; 2 g dietary fiber; 4 g sugar; 1 g added sugar; 18 g protein; 210 mg phosphorus. Choices/Exchanges: 1 carbohydrate, 2 lean protein.

Green Beans with Mushrooms and Onions

Recipe courtesy of Know Diabetes by Heart
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4 (1/2 cup per serving)

  • Water
  • 8          ounces green beans, trimmed
  • 2          teaspoons olive oil
  • 4          ounces sliced mushrooms, stems discarded
  • 1/2       cup thinly sliced onion
  • 1          medium garlic clove, minced
  • 1/8       teaspoon salt
  • 2          teaspoons fresh lemon juice
  • 1          pinch pepper
  1. Fill a medium saucepan 3/4 full of water. Bring to a boil, covered, over high heat. Cook the green beans, uncovered, 5 minutes, or until tender-crisp. Drain well in a colander.
  2. In a medium nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the mushrooms, onion, garlic and salt 5 minutes, or until the mushrooms are soft and lightly browned, stirring frequently. Stir in the lemon juice, pepper and cooked green beans.

Nutritional information per serving: 60 calories; 25 calories from fat; 2.5 g total fat; 0.5 g saturated fat; 0 g trans fat; 0.5 g polyunsaturated fat; 1.5 g monounsaturated fat; 0 mg cholesterol; 60 mg sodium; 300 mg potassium; 9 g total carbohydrate; 2 g dietary fiber; 4 g sugar; 0 g added sugar; 2 g protein; 70 mg phosphorus. Choices/Exchanges: 2 vegetable, 1/2 fat.

Source: American Heart Association and American Diabetes Association

Meal Ideas 19 January 2021

Easy Ways to Eat More Plants This Year

(Family Features) Plant-forward eating should be easy and delicious – and it can be. Rather than follow strict rules, simply add plant foods like fruits, vegetables, nuts, beans and grains to more meals throughout the day.

Walnuts, for example, are a kitchen multi-tasker with uses well beyond baked goods. In fact, walnuts can be used as a simple, whole-food meat alternative. One ounce of walnuts contains important nutrients including 4 grams of protein, 2 grams of fiber, 2.5 grams of monounsaturated fat, 13 grams of polyunsaturated fat and 2.5 grams of essential omega-3 alpha-linolenic acid.

Try walnuts as an alternative to meat in recipes like Walnut Meatless Meatballs or Pizza with Plant-Based Walnut Crumble, and find more plant-forward recipes at walnuts.org/plantrecipes.

Walnut Meatless Meatballs

Total time: 42 minutes
Servings: 4

  • 1          tablespoon olive oil
  • 1/4       cup minced onion
  • 1          teaspoon minced garlic
  • 1          tablespoon tomato paste
  • 1/2       cup California Walnuts, chopped
  • 1/4       cup cooked brown rice
  • 1/4       cup chopped roasted red peppers
  • 1/4       cup panko breadcrumbs
  • 1/4       cup Parmesan cheese
  • 1          tablespoon Italian seasoning
  • 2          tablespoons chopped Italian parsley
  • 1          egg, beaten
  1. Preheat oven to 375 F and line baking sheet with parchment paper.
  2. In small skillet over medium heat, heat oil. Add onion and garlic; saute 1 minute. Add tomato paste and cook 1 minute. Transfer to food processor with walnuts, rice, roasted red peppers, breadcrumbs, Parmesan, Italian seasoning, parsley and egg. Pulse until combined but not mushy.
  3. Form into eight equal balls and place on prepared baking sheet. Cook 12 minutes, or until firm to touch. Serve with sauce of choice.

Pizza with Plant-Based Walnut Crumble

Total time: 38 minutes
Servings: 4

Walnut Sausage Crumble:

  • 1          cup California Walnuts
  • 1/2       cup cannellini beans, rinsed and drained
  • 1          tablespoon coconut aminos
  • 1          tablespoon olive oil
  • 2          teaspoons fennel seeds
  • 2          teaspoons Italian seasoning
  • 1          teaspoon onion powder
  • 1          teaspoon garlic powder
  • 1          teaspoon smoked paprika
  • 1/4       teaspoon celery salt

Walnut Sausage Pizza:

  • 1          pound pizza dough
  • 6          tablespoons pizza sauce
  • 2/3       cup mozzarella cheese, divided
  • Walnut Sausage Crumble, divided
  • 6          tablespoons pesto
  • 1/4       cup sliced small tomatoes
  • fresh basil leaves
  • shaved Parmesan cheese
  1. To make Walnut Sausage Crumble: In food processor, pulse walnuts, cannellini beans, coconut aminos, olive oil, fennel seeds, seasoning, onion powder, garlic powder, paprika and salt to sausage like consistency.
  2. To make Walnut Sausage Pizza: Preheat oven to 500 F and line two large baking sheets with parchment paper. Divide dough into four pieces and roll out into thin ovals; place on baking sheets.
  3. Spread two dough pieces with equal amounts pizza sauce, 1/3 cup mozzarella cheese and half of Walnut Sausage Crumble.
  4. Spread remaining dough pieces with pesto, remaining cheese, remaining Walnut Sausage Crumble and tomatoes.
  5. Bake 8 minutes, or until pizza edges are golden brown. Garnish with basil leaves and shaved Parmesan.

Source: California Walnuts

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 21 October 2020

Make Small Holiday Celebrations Special with a Fresh Menu

(Family Features) Holiday festivities with immediate family members or just a few friends rather than larger gatherings may feel different than normal, but you can make the most of the situation with these tips to add intimacy and special meaning to celebratory moments:

  • Use special dishes, glassware and linens to convey the tone of the celebration. Go ahead and use your best dishes or enhance your everyday plates with the use of cloth napkins or a festive tablecloth. Bring out the fancy glasses to savor every sip.
  • Arrange visually appealing, individual mini-snack platters for each person. Combine grapes with a special cheese, crackers, olives and nuts for an easy way to curb appetites before the main course.
  • Set a festive table with a simple but creative centerpiece. For instance, you can combine candles, flowers and draped bunches of colorful grapes. Place votive candles on mirrors for added shimmer and sparkle. Tie a gold or silver wire ribbon bow around the napkins at each place setting. Handwritten place cards with guests’ names can add a surprising and special touch.
  • Stay healthy to enjoy the holidays. Choose healthy foods like fruits and vegetables that help support the immune system. Maintain your exercise schedule as much as possible and ensure you are getting enough sleep.
  • Opt for homemade over processed foods for signature dishes then reinforce with prepared items to fill out the menu, if needed. Let your guests bring part of the meal or something to contribute to the festivities.

Adding a sweet touch to the menu can help keep guests coming back for more. For example, fresh California grapes are available into January and are perfect for the holiday season. Enjoy them as a fresh, healthy snack or side dish, or as an ingredient to add taste and visual appeal to recipes to make the season feel special.

Start the meal with a simple but beautiful salad such as Grape and Spinach Salad with Raspberry Balsamic Dressing, where the grapes provide festive color and pleasing texture. Pair your chosen entree with Warm Farro Salad with Grapes and Delicata Squash for a hearty side dish that can also be served on its own. Finally, cap off the celebration with homemade Grape and Apple Sheet Pan Pie.

Visit grapesfromcalifornia.com/recipe to find more holiday-worthy dishes from appetizers and entrees to sides, snacks and desserts.

Create the Perfect Appetizer Plate

Delight your guests with individual appetizer plates this season by considering color, texture and presentation. Remember, this is the prelude to the meal, so small portions are perfectly fine. Consider this starter list:

  • Cheese
  • Nuts
  • Fresh grapes
  • Olives
  • Hummus
  • Marinated artichoke hearts
  • Salami slices
  • Spinach or other dips
  • Dolmades (stuffed grape leaves)
  • Roasted red peppers
  • Crackers
  • Pita triangles
  • Thin breadsticks
  • Pretzels
  • Jam or honey

Grape and Spinach Salad with Raspberry Balsamic Dressing

Prep time: 20 minutes
Servings: 8

  • 8          cups fresh baby spinach, washed
  • 4 1/2    cups California grapes
  • 1 1/4    cups mandarin orange segments, drained if using canned
  • 1/3       cup thinly sliced red onion
  • 3/4       cup bottled light balsamic vinegar and oil dressing
  • 1/4       cup orange juice
  • 3          tablespoons raspberry jam
  • 3/4       cup crunchy chow mein noodles
  1. In large salad bowl, combine spinach with grapes, oranges and onion.
  2. Whisk together dressing, orange juice and jam. Pour over salad and toss until greens are coated with dressing. Divide among eight plates and top with crunchy noodles.

Grape and Apple Sheet Pan Pie

Prep time: 1 hour
Cook time: 50 minutes
Servings: 16

Dough:

  • 4          cups all-purpose flour
  • 1 1/2    tablespoons sugar
  • 2          teaspoons kosher salt
  • 3 1/2    sticks cold unsalted butter, cut into 1/2-inch cubes
  • 1          cup ice water, plus additional if needed

Filling:

  • 3          pounds Granny Smith or other tart apples, peeled and thinly sliced (about 9 cups)
  • 4          cups black California grapes
  • 3/4       cup sugar
  • 2          tablespoons all- purpose flour
  • 2          tablespoons lemon juice
  • 1          pinch salt
  • 1          egg
  • 1          tablespoon water
  • demerara sugar, for garnish
  1. To make dough: In large bowl, whisk flour, sugar and salt. Add butter and toss with flour mixture. Smash each butter cube flat then use fork to stir in cold water. Knead lightly until dough comes together in ball. Transfer to floured work surface and use well-floured rolling pin to roll into 10-by-15-inch sheet. Fold each short side into middle and close like a book. Fold once more to make thick block and cut in half. Wrap each piece in plastic and chill at least 30 minutes or overnight.
  2. To make filling: In large bowl, combine apples, grapes, sugar, flour, lemon juice and salt; set aside.
  3. To assemble pie: Heat oven to 375 F.
  4. Roll one half of dough out to 18-by-13-inch rectangle. Transfer to 10-by-15-inch heavy baking sheet; place in refrigerator to chill while rolling out top sheet. Roll out remaining dough to 18-by-13-inch rectangle and use pastry cutter to cut into 1 1/2-inch wide strips.
  5. Transfer filling into chilled pastry and spread evenly. Lay dough strips on top of filling in lattice pattern and crimp sides together. Mix egg with water and brush top of pie. Sprinkle with demerara sugar and bake until filling is bubbling, and crust is nicely browned, about 45-50 minutes.

Warm Farro Salad with Grapes and Delicata Squash

Prep time: 20 minutes
Cook time: 30 minutes
Servings: 8

  • 3          pounds delicata squash, cut lengthwise, seeded and cut into 1/2-inch slices
  • 3 1/2    tablespoons extra-virgin olive oil, divided
  • 1          teaspoon coarse salt, divided
  • 1/2       teaspoon freshly ground black pepper, divided
  • 1          pinch cayenne pepper
  • 1 1/2    cups farro
  • 2          cups water
  • 3 1/2    tablespoons lemon juice
  • 1          teaspoon lemon zest
  • 1 1/2    cups halved California grapes
  • 1/2       cup chopped parsley
  1. Heat oven to 425 F.
  2. On sheet pan, toss squash with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and cayenne pepper. Spread into single layer and roast 10-15 minutes, or until bottoms are browned. Turn squash and roast 10-15 minutes, or until browned and tender.
  3. While squash is cooking, combine farro, water and remaining salt. Bring to boil, reduce to simmer, cover and cook until farro is tender, 25-30 minutes. Drain leftover water and transfer to large bowl. Add squash, remaining olive oil, remaining pepper, lemon juice, lemon zest, grapes and parsley; toss.

Note: Acorn or butternut squash may be substituted for delicata squash.

Source: California Table Grape Commission

Meal Ideas 20 October 2020

Busy Season Meal Solutions

(Family Features) As families across the country transition back into more normal routines this fall with work, school – whether virtual or in-person – and calendars jam-packed with commitments, it’s important to find ways to save precious time and squeeze in more moments with loved ones.

While getting nutritious, delicious and affordable meals on the table to help fuel those busy days is crucial, there are ways to cut down the amount of time spent in the kitchen each day. Setting aside a couple hours each week to meal prep can make it easier to serve lunch and dinner on a tight schedule and budget. For example, this California-Style Cheesy Enchilada Casserole can be made in batches ahead of time then frozen as individual portions and reheated when hunger strikes while working or learning from home.

Using prepared enchilada sauce, roasted chicken and a Hispanic-style cheese blend made with 100% Real California Milk from California dairy farm families, plus a traditional blend of vegetables and spices, you can feel good about serving your family members a flavorful, nutritional and budget-friendly meal each time they reach for another helping.

Find additional busy season recipe inspiration, nutritional information and more at RealCaliforniaMilk.com.

California-Style Cheesy Enchilada Casserole

Cooking Sauce:

  • 2          eggs
  • 1/2       teaspoon salt
  • 1/2       cup Real California half-and-half, milk or evaporated milk
  • 1/2       cup Real California sour cream
  • vegetable oil

Casserole:

  • 1 1/2-2 cups prepared enchilada sauce, divided
  • 12        corn tortillas, divided
  • 1          cup roasted skinless chicken, cut into bite-size pieces
  • 2          teaspoons enchilada seasoning
  • 4          cups shredded Real California Mexican cheese blend, divided, or 1 cup each shredded Real California Oaxaca, Cheddar, Jalapeño Jack and crumbled Cotija cheeses
  • 1          cup canned pinto beans, drained well
  • 1/2       teaspoon ground cumin
  • 1/2       teaspoon garlic powder
  • 1/3       cup canned kernel corn, well drained
  • 1/3       cup sliced black olives, well drained
  • 1/3       cup mild green chiles, well drained
  • 2          tablespoons of cilantro, minced
  • 2          green onions, sliced
  • lime wedges, for serving
  • Real California sour cream, for serving
  1. Preheat oven to 350 F.
  2. To make cooking sauce: In bowl, whisk eggs, salt, half-and-half and sour cream; set aside.
  3. Spray casserole dish with vegetable oil.
  4. To make casserole: Assemble first layer by spreading 6 tablespoons enchilada sauce on bottom of casserole dish. Top with four tortillas, overlapping them. Cover tortillas with 6 tablespoons enchilada sauce.
  5. Assemble second layer by tossing chicken with enchilada seasoning. Mix with 3 cups shredded cheese. Layer half chicken-cheese mixture over tortillas.
  6. Assemble third layer by seasoning pinto beans with cumin and garlic powder. Spread beans over cheese-chicken layer.
  7. Assemble fourth layer by overlapping four tortillas then cover with 6-8 tablespoons enchilada sauce. Cover with corn, olives and chiles. Top with remaining cheese-chicken mixture.
  8. Assemble final layer by covering filling with remaining tortillas, overlapped, then spread remaining enchilada sauce over them. Pour cooking sauce over casserole. Top with remaining shredded cheese. Let rest at least 30 minutes.
  9. Bake 50-60 minutes, or until bubbling. Remove and rest 10 minutes before cutting.
  10. Sprinkle with cilantro and green onions. Serve with lime wedges and sour cream.

Source: Real California Milk

Meal Ideas 30 March 2020

Family-Friendly Ways to Rethink Favorite Recipes

(Family Features) Freshen up family dinners by adding new ingredients like pecans, with natural richness and subtle sweetness coupled with irresistible crunch.

Kitchen staples are being used to add twists to traditional dishes, so finding an item you can use to mix up classic family recipes is key. Pecans pack flavor, texture and nutrition all in one bite, and they have a long shelf life. Shelled pecans can be kept in airtight containers in the refrigerator for about nine months and for up to two years in sealed plastic bags in the freezer.

While pecans are beloved in classic desserts, like pecan pie, they also offer a variety of nutrition benefits that can be added to nearly any meal. They are among the highest in “good” monounsaturated fats, contain 3 grams of plant protein per serving and are a source of fiber, flavonoids and minerals like manganese, which is essential for metabolism and bone health.

Nearly two decades of research document the heart-health benefits of pecans. In fact, according to the U.S. Food and Drug Administration, scientific evidence suggests but does not prove that eating 1 1/2 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. One serving of pecans (28 grams) has 18 grams of unsaturated fat and only 2 grams of saturated fat.

Add crunch to this Chinese Chicken Salad with Pecans by swapping out croutons, use chopped pecans as a flavorful and nutrient-dense coating for Pecan Chicken Meatballs and bake this Pecan Banana Bread as a nutritious and kid-friendly breakfast or snack to fill your home with a delicious scent.

Discover more nutritious recipes at AmericanPecan.com

Pecan Chicken Meatballs

Prep time: 10 minutes
Cook time: 30 minutes
Yield: 9 meatballs

  • 1          pound ground chicken
  • 1/4       cup spinach, chopped
  • 1          tablespoon fresh lemon juice
  • 1          egg
  • 1          teaspoon minced garlic
  • 1/4       teaspoon onion powder
  • 1/4       teaspoon paprika
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 1/4       teaspoon cayenne pepper (optional)
  • 1          cup finely chopped fresh pecan pieces, divided
  1. Heat oven to 400° F. Line baking sheet with parchment paper.
  2. In large bowl, mix ground chicken, spinach, lemon juice, egg, garlic, onion powder, paprika, salt, pepper, cayenne (if desired) and 1/2 cup pecans until well combined.
  3. Roll chicken mixture into 1 tablespoon- sized meatballs.
  4. Place reserved pecans in bowl. Roll meatballs in pecans to coat then place on prepared baking sheet.
  5. Bake 20-30 minutes until meatballs are cooked through.
  6. Serve warm with sauces for dipping or over pasta.

Chinese Chicken Salad with Pecans

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

Dressing:

  • 1/4       cup pecan butter
  • 1          tablespoon rice vinegar
  • 1          tablespoon honey
  • 1          teaspoon toasted sesame oil
  • 1 1/2    teaspoons soy sauce
  • 2          tablespoons warm water, plus additional as needed (optional)

Salad:

  • 4          ounces dried thin rice noodles
  • cold water
  • 4          cups chopped romaine lettuce
  • 4          cups chopped iceberg lettuce
  • 1/4       cup toasted and chopped pecans
  • 2          scallions, finely chopped
  • 1          cup bean sprouts
  • 1/2       cup crispy wontons
  • 1          cup mandarin oranges
  • 2          tablespoons sesame seeds
  • 2          cups rotisserie chicken breast, chopped
  1. To make dressing: In medium bowl, whisk pecan butter, rice vinegar, honey, sesame oil and soy sauce until smooth.
  2. Add 2 tablespoons warm water and whisk until incorporated. Add additional water, 1 teaspoon at a time, if desired, until dressing reaches pourable consistency.
  3. To make salad: Cook rice noodles according to package instructions. Once cooked, drain and transfer to bowl with cold water to keep from sticking.
  4. In large bowl, toss romaine and iceberg lettuces, pecans, scallions, bean sprouts, crispy wontons, mandarin oranges and sesame seeds.
  5. Divide salad among four plates; top each with 1/2 cup chicken and serve with dressing.

Pecan Banana Bread

Prep time: 15 minutes
Cook time: 60 minutes
Servings: 8

  • 10        ounces gluten-free baking flour mix
  • 1          teaspoon baking powder
  • 1/2       teaspoon baking soda
  • 1/2       teaspoon sea salt
  • 2          flax eggs
  • 1          cup organic brown or coconut sugar
  • 1/2       cup coconut oil
  • 1/2       vanilla bean
  • 1/2       cup vegan yogurt
  • 3/4       cup mashed bananas, ripe
  • 1          cup raw pecan pieces, chopped, plus additional for topping
  1. Heat oven to 350° F. Prepare 9-by-5-inch banana bread pan.
  2. In medium bowl, sift flour mix, baking powder, baking soda and sea salt; whisk to combine.
  3. In mixer bowl, mix eggs, sugar and coconut oil 2 minutes on medium-low speed.
  4. Scrape vanilla bean and add to mixture. Add vegan yogurt and mashed bananas; mix 2 minutes on medium-low speed.
  5. Remove bowl from mixer and fold 1 cup raw pecan pieces into batter until evenly distributed.
  6. Add batter to banana bread pan and use spatula to smooth down top. Sprinkle additional pecan pieces on top.
  7. Bake banana bread on top rack 60 minutes until toothpick comes out with few crumbs but not completely clean.
  8. Remove from oven and allow to cool 10 minutes in pan. Hold sides of pan and flip onto wire rack.
  9. Allow bread to cool completely. Slice as desired.

Source:  American Pecan Council

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