recipes

Meal Ideas 30 November 2022

Crack Holiday Cooking with Eggs

(Family Features) The focus for home chefs hosting during the holidays is often centered around the big feast, but if you’re welcoming guests for an extended period or just looking to fuel your immediate family for the festivities, eggs are the perfect partner for cracking holiday cooking and entertaining.

Breakfasts, brunches, lunches, snacks, desserts and more offer delicious opportunities to enjoy flavorful foods with those you love. While preparing a variety of meals may feel overwhelming, you can simplify the season by leaning on eggs to elevate all types of recipes.

This holiday season, home cooks seeking hacks to crack the code of creating memorable, enjoyable, affordable holiday recipes can turn to a versatile ingredient like eggs. An important ingredient of globally influenced dishes honoring different cultures and religions around the globe, eggs can help you tap into celebrations regardless of your own traditions. Plus, eggs make entertaining easy and cost-effective in favorite dishes prepared year after year or when getting creative in the kitchen with something new.

Whether you’re cooking for a crowd or simply spending precious moments with your nearest and dearest, there’s no need to compromise easy, affordable indulgence. Add a touch of delicious decadence to brunch with this Sunchokes and Potato Quiche by New York Times best-selling cookbook author and founder of @PreppyKitchen, John Kanell, a flavor-forward way to bring everyone together and make entertaining eggstra special. You can have it all with a homemade crust and veggie-loaded filling by starting with the simple crack of an egg.

Transform your holiday celebrations and make this year one to remember by sharing your creations using #CracktheHolidayswithEggs, and find more recipe inspiration at IncredibleEgg.org.

Sunchokes and Potato Quiche

Recipe courtesy of John Kanell (@PreppyKitchen) on behalf of the American Egg Board
Prep time: 20 minutes
Cook time: 55 minutes
Servings: 10

Crust:

  • 1 lemon, zest and juice only
  • 1 egg
  • 1 1/3 cups flour
  • 9 tablespoons butter
  • 1/4 teaspoon salt

Quiche:

  • 1/3 cup Yukon gold potatoes, cut into1/2-inch cubes
  • 3/4 cup sunchokes, sliced 1/2-inch thick
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 onion, chopped
  • 2 tablespoons butter
  • 2 cups Swiss chard, chopped with stock removed

Custard:

  • 6 eggs
  • 1/3 cup grated Parmesan
  • 1/2 cup grated gouda
  • 1/2 cup heavy cream
  • 2 tablespoons parsley, chopped
  • 2 tablespoons fresh thyme, chopped
  1. To make crust: In small bowl, whisk lemon juice with egg.
  2. In large bowl, mix flour, butter and salt. Mix using hands. Drizzle in lemon mixture. Add lemon zest.
  3. Using fingers, knead dough to break down butter. Cover dough with plastic wrap and roll into disc while at room temperature then refrigerate until firm.
  4. To make quiche filling: Preheat oven to 425 F.
  5. Toss potatoes and sunchokes with olive oil, salt and pepper then spread out on baking sheet.
  6. Bake 15-20 minutes, or until fork tender, tossing pieces halfway through.
  7. Add onion to well-buttered pan and cook over medium heat about 15 minutes, stirring frequently, until caramel colored. Add Swiss chard and continue cooking until wilted, stirring occasionally. Set aside to cool.
  8. Roll out dough on pastry mat or well-floured surface. Prick with fork. Carefully transfer dough to quiche pan, fold edges under and crimp then transfer to freezer.
  9. To make custard: Reduce oven temperature to 375 F.
  10. In large bowl, whisk eggs, cheeses, heavy cream, parsley and thyme.
  11. Add caramelized onions and vegetables then mix. Add mixture to crust.
  12. Tent with foil and bake about 20 minutes.
  13. Reduce oven temperature to 350 F and bake about 40 minutes.
  14. For food safety, casseroles containing eggs should always be cooked at a minimum of 160 F.

Notes: Bake times depend on size of quiche. Deeper quiches may require additional bake time. As quiche cools, filling continues to set; it may wobble when removed from oven.

 

Photo courtesy of Getty Images (mother and daughter baking)

Source: American Egg Board

Dessert 01 December 2021

Welcome the World to Holiday Gatherings

(Family Features) The traditional dishes served year after year at your family’s holiday gatherings may bring comfort and a sense of nostalgia, but you can open your loved ones up to a whole new world by incorporating recipes from around the globe.

People of all different cultures across the Earth are often connected by food, whether it’s a classic holiday dish or a unique take on a traditional dish, like this raisin-infused Challah. While the dishes themselves may drastically differ, using similar ingredients can be a unifying thread.

For those looking to pull off worldly cuisines this holiday season, consider a familiar and nearly universal ingredient like raisins, an innovative and delicious addition incorporated in culturally diverse dishes. On top of their versatile flavor, Sun-Maid Raisins offer a better-for-you whole fruit option with no added sugar per 1/4-cup serving.

Consider these global recipe ideas enjoyed at holiday gatherings around the world.

Germany

  • Apple Strudel: Quite possibly one of the most famous German desserts of all, raisins add a delicious chewiness to this traditional strudel.
  • Lebkuchen: A traditional German cake similar to gingerbread that’s full of sweet spices, walnuts, dates and raisins.

Italy

  • Cuccidati Siciliani: Typically at their most popular during the holiday season, these Italian fig cookies feature raisins inside the deliciously fruity filling.
  • Panettone: Also a holiday favorite, Panettone is a towering round of sweet bread speckled with raisins, citrus and almonds.

England

  • Fruitcake: Traditional fruitcake is chock-full of dried raisins, golden raisins, cherries, dates, pineapple and apricots soaked in dark tea overnight.
  • Bread Pudding: This English staple uses stale bread, spices, sweetener and raisins to create a dense and delicious cake.

Poland

  • Cinnamon-Raisin Rugelach: These flavorful pastries are characterized by a melt-in-your-mouth cheese-based dough with a sweet cinnamon, raisin and walnut filling.

Greece

  • Christopsomo: Considered sacred in many Greek households and translating to “Christ’s Bread,” this revered dish is usually prepared the day before Christmas Eve and is served with nothing but bare hands at the table. Raisins, nuts, cinnamon, cloves and nutmeg are all found throughout the loaf.

Armenia

  • Ghapama: A baked pumpkin stuffed with partially cooked rice, raisins, nuts, cinnamon and honey.

Ireland

  • Irish Soda Bread: The cakey texture of this Irish favorite is complemented by sweet, chewy raisins throughout the loaf.

Visit SunMaid.com to find more recipes perfect for holiday gatherings.

Crown Raisin Challah

Yield: 3 loaves

Dough:

  • 2 envelopes (1/4 ounce each) active dry yeast
  • 1/2 cup sugar
  • 1/4 cup honey
  • 3 cups warm water
  • 2 teaspoons cinnamon
  • 1/3 cup olive oil
  • 2 extra-large eggs, plus 3 egg yolks
  • 2 tablespoons kosher salt
  • 1 cup Sun-Maid raisins
  • 3 cups bread flour
  • 6 1/2 cups all-purpose flour

Egg Wash:

  • 2 extra-large eggs
  • 2 tablespoons sugar
  1. To make dough: In big bowl, mix yeast, sugar, honey and warm water. Let yeast bloom about 7 minutes.
  2. Add cinnamon, oil, eggs, egg yolks and salt. Mix well. Add raisins. Add flours and mix until sticky. Dough should be creamy yellow.
  3. Turn dough out onto floured surface and knead 12-15 minutes, or until smooth. Oil bowl, place dough back in bowl and cover tight with plastic wrap. Let rise in warm place about 1 1/2 hours, or until doubled.
  4. Punch dough down, cover and let rise another 45 minutes. Punch down again and cut into three equal pieces. Let rest about 10 minutes then roll each piece into snakes about 30 inches long; taper at one end. Starting with thick end, roll each snake into spiral shape like snail shell. Use a little water and stick tapered end onto body of spiral. Mold into place with hands.
  5. Oil loaves lightly, cover with plastic wrap and let rise until poofy, about 25 minutes.
  6. Preheat oven to 375 F.
  7. To make egg wash: In small bowl, whisk eggs and sugar. Gently brush loaves with egg wash, taking care not to deflate them.
  8. Bake 45 minutes, or until loaves are golden. Let cool completely.

 

Photo courtesy of Getty Images (mother and daughter baking)

Source:

Sun-Maid Raisins

 

 
Meal Ideas 27 October 2022

Bring the Family Together with Breakfast for Dinner

(Family Features) Despite busy lives and full schedules, finding time for regular meals with loved ones encourages connections and conversations that can benefit mental and physical well-being. Gathering your family, friends, coworkers or neighbors at least once a week to spend time together over a meal provides opportunities to decompress and socialize.

If you’re looking for a little delicious inspiration, the American Heart Association recommends scheduling one night per week to create a recurring tradition and enjoy favorites such as breakfast for dinner. Recipes like Egg, Avocado and Black Bean Breakfast Burritos; Huevos Rancheros; and Southwestern Quinoa and Egg Breakfast Bowls from the Healthy for Good Eat Smart initiative, nationally supported by Eggland’s Best, are perfectly suited for sharing while making time to destress at the dinner table.

In fact, according to a study by “Canadian Family Physician,” regular meals at home with loved ones can reduce stress, boost self-esteem and make everyone feel connected with mealtime conversations that allow a chance to unplug and unwind.

Meals don’t have to be elaborate for a successful evening together. Despite the perceived effort involved with preparing a meal, research published in “Preventive Medicine” shows those who have frequent meals with others, particularly parents with their children, may improve social and emotional well-being.

In addition to the mental and emotional benefits of meals with loved ones, eating together can also encourage healthier choices when better-for-you recipes are on the menu. Dining as a group can provide inspiration to try heart-healthy recipes that include the wide variety of vegetables, fruit, whole grains and healthy protein sources recommended by the American Heart Association to help prevent heart disease and stroke.

To find recipe ideas, conversation starters and more tips for mealtime, visit heart.org/together.

Huevos Rancheros

Servings: 4

Salsa:

  • 1 teaspoon canola oil
  • 1/2 cup diced yellow onion
  • 1/2 cup diced poblano pepper, seeds and ribs discarded
  • 1 small fresh jalapeno pepper, seeds and ribs discarded, minced
  • 1 1/2 teaspoons minced garlic
  • 1 can (14 1/2 ounces) no-salt-added crushed tomatoes
  • 2 tablespoons water
  • 1/4 teaspoon salt

Huevos Rancheros:

  • 1 teaspoon canola oil
  • 4 large eggs
  • 4 corn tortillas (6 inches), warm
  • 1 can (15 1/2 ounces) no-salt-added black beans, rinsed and drained
  • 1/4 cup shredded low-fat Mexican cheese blend
  • 1 small avocado, quartered and sliced
  • 2 tablespoons chopped fresh cilantro (optional)
  • 1 medium lime, cut into four wedges (optional)
  1. To make salsa: In medium saucepan over medium heat, heat oil, swirling to coat bottom. Cook onion 2 minutes, or until almost soft, stirring frequently. Cook poblano and jalapeno peppers 2 minutes, stirring frequently. Stir in garlic. Cook 1 minute. Stir in tomatoes, water and salt. Bring to boil. Reduce heat to low. Simmer 5 minutes. Remove from heat. Cover to keep warm.
  2. To make huevos rancheros: In medium nonstick skillet over medium heat, heat oil, swirling to coat bottom. Cook eggs 3-4 minutes, or until whites are set and edges are fully cooked.
  3. Place one tortilla on each plate. Top each tortilla with beans and one egg, being careful not to break yolk. Gently top each egg with warm salsa, cheese and avocado slices.
  4. Sprinkle each serving with cilantro and serve with lime wedge, if desired.

Egg, Avocado and Black Bean Breakfast Burritos

Servings: 4

  • Nonstick cooking spray
  • 1 1/3 cups liquid egg whites
  • 1 can (15 1/2 ounces) no-salt-added black beans, rinsed and drained
  • 4 whole-wheat tortillas (6 inches, lowest sodium available)
  • 2 medium avocados, sliced
  • 1/4 cup hot sauce or salsa (lowest sodium available, optional)
  1. Lightly spray large skillet with nonstick cooking spray. Heat over medium heat.
  2. In skillet, stir egg whites constantly with rubber spatula to scramble. Cook until eggs are almost set. Add beans, stirring until combined and heated through.
  3. Microwave tortillas on high 45 seconds. Transfer to work surface.
  4. Spread egg mixture in center of each tortilla. Top with the avocado and hot sauce, if desired.
  5. For each burrito, fold two sides of tortilla toward center. Starting from closest unfolded side, roll burrito toward remaining unfolded side to enclose filling. Transfer with seam side down to plates.

Southwestern Quinoa and Egg Breakfast Bowls

Servings: 4

  • 1/4 cup uncooked quinoa, rinsed and drained
  • 2 medium tomatoes, chopped (about 2 cups)
  • 1 cup no-salt-added frozen corn, thawed
  • 1/2 medium avocado, pitted and diced
  • 1/4 cup chopped green onions
  • 1/2 cup chopped fresh cilantro (optional)
  • nonstick cooking spray
  • 4 large eggs
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • red hot-pepper sauce, to taste (optional)
  1. Cook quinoa according to package directions. Remove from heat.
  2. Spoon quinoa into four bowls. Top each with tomatoes, corn, avocado, green onions and cilantro, if desired.
  3. Lightly spray large skillet over medium-high heat with nonstick cooking spray. Crack eggs into skillet. Sprinkle eggs with salt and pepper. Cook, uncovered, 3-4 minutes, or until egg whites are set but yolks are still runny. Using spatula, carefully transfer one egg sunny side up into each bowl. Sprinkle with hot sauce, if desired.

Source: American Heart Association

Meal Ideas 01 October 2022

Infuse Holiday Gatherings with Fresh Grape Flavor

(Family Features) The elegance of the holidays starts at the table with meals, desserts and drinks shared among loved ones. This year, let grapes add easy elegance to seasonal recipes as a signature ingredient perfect for special occasions.

As a highly versatile addition to appetizers, snacks, main courses, sides and desserts, grapes are an essential ingredient to keep on hand. Thanks to their delicate sweetness and juicy texture, Grapes from California can be the star at the center of the meal in unique and tasty Braised Pork Chops with Spiced Honey and Grapes served with Spiked Grape Cider for a cozy adult beverage.

Finish the celebration by sharing Grape Basque-Style Cheesecake, where delicious, fresh grape juice is used in the cheesecake batter to lend natural sweetness and enhance flavor. Decorate the top with fresh, juicy grapes for a final festive touch.

Find more sweet ideas to celebrate the holidays at GrapesfromCalifornia.com.

A Sweet Party Starter

Set the stage for a delicious get-together by serving an easy, attractive appetizer like this Grape Party Tray with fresh grapes, prosciutto, cheeses, pistachios and more holiday favorites. Grapes are easy to include as they offer variety – different colors, shapes, sizes and textures – which makes them an ideal healthy snack or ingredient in tasty recipes.

Braised Pork Chops with Spiced Honey and Grapes

Servings: 4

  • 4 thick pork chops (about 3 pounds)
  • 4 tablespoons flour
  • 2 tablespoons butter or margarine, melted
  • 1 1/2 cups whole red or black Grapes from California
  • 1/3 cup honey
  • 2 small cinnamon sticks, broken
  • 3-5 whole cloves
  • 1/2 teaspoon dried ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh mint (optional)
  1. Preheat oven to 325 F.
  2. Heat heavy, lidded saute pan or casserole dish over medium-high heat. Dust pork chops with flour and brown slowly in melted butter. Do not let flour burn.
  3. Remove pan from heat and add grapes, honey, cinnamon, cloves, ginger, salt and pepper. Cover and place in oven. Braise slowly 50-60 minutes, or until pork is tender. Remove pork from pan and keep warm. Skim pan sauce of excess fat. Arrange pork chops on serving platter, spoon with sauce and sprinkle with chopped mint, if desired.

Nutritional information per serving: 569 calories; 54 g protein; 41 g carbohydrates; 21 g fat (33% calories from fat); 9 g saturated fat (14% calories from saturated fat); 33% calories from fat; 165 mg cholesterol; 407 mg sodium; 1.6 g fiber.

Grape Basque-Style Cheesecake

Prep time: 15 minutes, plus cooling and chilling
Bake time: 40 minutes
Servings: 12

  • 2 cups green Grapes from California, divided
  • 1/4 cup, plus 2/3 cup, granulated sugar, divided
  • 2 1/2 tablespoons cornstarch
  • 2 large pinches kosher salt
  • 21 ounces cream cheese, at room temperature
  • 1 cup cold heavy cream
  • 4 large eggs, at room temperature
  • 2 tablespoons orange-flavored liqueur (optional)
  1. Heat oven to 425 F with rack in center. Use 12-by-16-inch sheet of parchment paper to line 9-inch springform pan in center. Press paper into bottom edge of pan and flatten creases around sides. Place pan on shallow baking sheet.
  2. In mini blender or food processor, blend 1 cup grapes, 1/4 cup sugar, cornstarch and salt on high until smooth, about 1 minute.
  3. In bowl of electric mixer fitted with paddle, beat cream cheese and remaining sugar until fluffy, 1-2 minutes. With mixer on medium speed, gradually pour in heavy cream; scrape down and beat on high speed until mixture resembles soft whipped cream, about 1 minute. Beat in eggs, one at a time, scraping down between additions. At medium speed, gradually add grape puree mixture; scrape and mix until well blended, 1 minute.
  4. Pour batter into prepared pan, transfer to oven and bake 38-40 minutes until cake is puffed and top is caramel brown. Cracks will appear around edges and cake will be wobbly when touched gently with finger. Set cake pan on baking sheet on rack to cool. Cake will sink to half its height. Cool to room temperature, 1-2 hours, then refrigerate uncovered. Do not unmold cake from pan until well chilled, at least 5 hours or overnight.
  5. Slice remaining grapes in halves or rounds. In small bowl, combine grapes with orange liqueur, if desired, and set aside.
  6. When ready to serve, remove side of pan. Carefully pull creased parchment away from side of cheesecake then transfer to serving platter by peeling parchment away from bottom of cake and underneath pan while gently tugging cake toward platter and off parchment.
  7. Garnish top of cheesecake with grape-liqueur mixture, if desired, or fresh grapes. Cut cake into wedges with thin, sharp knife.
  8. Note: Cheesecake can be made up to 2 days ahead. Once cake is well chilled, cover pan with plastic wrap until ready to serve

Nutritional information per serving: 350 calories; 6 g protein; 25 g carbohydrates; 26 g fat (67% calories from fat); 15 g saturated fat (39% calories from saturated fat); 135 mg cholesterol; 200 mg sodium; 0 g fiber.

Hot Spiked Grape Cider

Prep time: 20 minutes
Cook time: about 1 hour
Servings: 4

  • 5 cups red Grapes from California, plus additional for garnish, divided
  • 3 cups water
  • 1 tablespoon honey
  • 1 cinnamon stick
  • 2 star anise (optional)
  • 1 large navel orange
  • 6 ounces amber rum
  1. In large saucepan, combine 5 cups grapes with water, honey, cinnamon and star anise, if desired. Bring mixture to boil over medium-high heat, reduce heat to medium-low, cover and simmer until grapes are tender, 50-60 minutes. Let cool 15 minutes.
  2. Lay medium mesh strainer over bowl and pour grape mixture through. Gently press on solids to remove juice from fruit for about 2 cups grape cider.
  3. With peeler, peel off large strip orange zest and add to warm juice. Let cool, cover and refrigerate.
  4. When ready to serve, gently warm cider over medium heat. Pour 1/2 cup cider into each cup. Add 1 1/2 ounces rum and garnish with twist of orange and small skewer of grapes.

Nutritional information per serving: 170 calories; 0 g protein; 18 g carbohydrates; 0 g fat (0% calories from fat); 0 g saturated fat (0% calories from saturated fat); 0 mg cholesterol; 5 mg sodium; 0 g fiber.

Source: California Table Grape Commission

 
Meal Ideas 29 July 2022

Protein-Powered Summer Meals

(Family Features) Summer days spent outdoors call for meals with high-quality protein to help you power through the fun. From breakfast to dinner, quick, hassle-free meals are ideal for making sure your family stays well-fed and satisfied between activities.

Options from Farmer John’s extensive lineup, ranging from bacon and hot dogs to sausages and more, make it easy to create flavorful meals for any occasion.

To kick off the day right, try these Thick Cut Bacon, Ham and Pimento Cheese Breakfast Sandwiches. For a midday pick-me-up, Asian Cajun Po’ Boys offer a mouthwatering kick from naturally hardwood smoked Hot Louisiana Smoked Sausage. 

In addition to offering proteins perfect for a variety of menu items, Farmer John is also on a mission to give back to the Golden State through its California Commitment Tour. For the third year in a row, the brand is embarking on an 8-week mission of feeding, celebrating and serving communities across the state by delivering free grab-and-go lunches to locals and essential businesses 3-4 times per week and donating protein to local food banks. As an extension of this year’s tour, the team introduced its California Kindness Project – a program designed to support committed nonprofits making an impact through $100,000 in grants.

To find more summer recipes, or learn more about the philanthropic efforts, visit FarmerJohn.com.

Thick Cut Bacon, Ham and Pimento Cheese Breakfast Sandwiches

Recipe courtesy of Brenda Buenviajé on behalf of Farmer John
Total time: 1 hour
Servings: 6

  • 1 package Farmer John Premium Thick Cut Bacon
  • 1 tablespoon canola oil
  • 1 package Farmer John Classic Hickory Smoked Ham Steak, diced into 1/2-inch pieces
  • 2 scallions, thinly sliced
  • 10 eggs, lightly whipped
  • 1 teaspoon salt
  • 1/2cup pimento cheese, at room temperature
  • 1-2 vine-ripened tomatoes (6 slices)
  • 6 brioche rolls, lightly buttered and toasted on insides
  1. In pan, fry bacon until crispy; slice each piece in half and set aside.
  2. In large nonstick frying pan over high heat, add canola oil. Add ham and fry until browned.
  3. Lower flame to medium and add scallions. Saute about 30 seconds.
  4. Add eggs and salt to pan; scramble eggs with ham.
  5. Turn off heat and lightly fold in pimento cheese.
  6. Place one tomato slice on bottom of interiors of each roll.
  7. Place three pieces bacon on each tomato.
  8. Evenly divide and spoon scrambled eggs on bacon; close roll tops.

Asian Cajun Po' Boys

Recipe courtesy of Brenda Buenviajé on behalf of Farmer John
Total time: 1 hour
Servings: 8

Sisig Sauce:

  • 1/3 cup fresh lime juice
  • 1/4 cup soy sauce
  • 3 tablespoons hoisin sauce
  • 1 tablespoons ginger, finely grated

Po' Boy:

  • 28 ounces Farmer John Hot Louisiana Smoked Sausage
  • 3 tablespoons cooking oil
  • 1 tablespoon garlic, minced
  • 1/2 small yellow onion, minced
  • sisig sauce
  • 8 French rolls, lightly toasted on insides
  • 4-5 vine-ripened tomatoes (16 slices)
  • 1/2 cup mayo
  • 8 eggs, cooked sunny side up
  • 2 scallions, thinly sliced
  • 1 jalapeno, thinly sliced
  1. To make sisig sauce: Stir lime juice, soy sauce, hoisin sauce and ginger; set aside.
  2. Using knife, score sausages by making diagonal slices to surface. Repeat on other side to make "X" shape.
  3. In large frying pan over high heat, add oil. Add sausages and fry until browned and crispy.
  4. Lower heat to medium; add garlic and onions. Cook 3-4 minutes until vegetables are lightly caramelized.
  5. Add sisig sauce and simmer 1 minute. Turn off heat.
  6. Layer two tomato slices on interior of each roll. Place sausages in each roll. Evenly divide and spoon sauce on each link.
  7. Drizzle mayo over each po' boy.
  8. Place one sunny side up egg on each po' boy and garnish with scallion and jalapeno.

Source: Farmer John

Videos 14 July 2022

Greek Chicken Fried Rice

(Family Features) Taking the stress out of family meals at home can be as simple as turning your attention toward recipes that pack plenty of flavor without complicated prep. In fact, you can even turn an easy, everyday side dish into a full-blown dinner by simply adding your favorite protein.

This Greek Chicken Fried Rice, for example, transforms a traditional side dish into a filling meal for four in less than 30 minutes. Plus, it requires just one wok or skillet, leaving hardly any cleanup on those busy weeknights when homework, after-school activities and social calendars fill your schedule.

Find more weeknight meal solutions at MilkMeansMore.org.

Watch video to see how to make this recipe!

Greek Chicken Fried Rice

Recipe courtesy of Lori Yates of “Foxes Love Lemons” on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 13 minutes
Servings: 4

  • 2          tablespoons vegetable oil
  • 1          large chicken breast, finely chopped
  • 1/2       cup chopped onion
  • 3          cups prepared white rice
  • 2          eggs
  • 1          cup chickpeas, drained and rinsed
  • 1/2       cup roughly chopped fresh parsley leaves
  • 1/2       cup crumbled cow’s milk feta cheese
  • 1/2       cup grape tomatoes, quartered
  • 1/3       cup Kalamata olives, halved
  • 2          tablespoons fresh lemon juice
  • 1/4       teaspoon kosher salt
  • 1/4       teaspoon ground black pepper
  1. In wok or large skillet, heat oil over medium-high heat. Add chicken; cook until almost cooked through, stirring frequently, about 5 minutes.
  2. Add onion; cook 1 minute, stirring frequently.
  3. Add rice; cook 3 minutes, stirring constantly. Push rice to sides of wok, creating well in center of wok. Crack eggs into well and scramble vigorously with wooden spoon; cook 2 minutes, keeping eggs in well, or until eggs are fully cooked.
  4. Add chickpeas, parsley, cheese, tomatoes, olives, lemon juice, salt and pepper; cook 2 minutes, or until warmed through, stirring frequently.

Source: United Dairy Industry of Michigan

Videos 13 April 2022

Meringue Nests with Vanilla Bean Whipped Cream and Strawberries

(Family Features) It’s tough to top the joy of a spring morning spent celebrating with family, enjoying a delicious brunch or snacking on sweet treats. With warmer weather and bright sunshine comes plenty of opportunities to enjoy favorite recipes.

Celebrating the season with eggs can bring loved ones together in the kitchen and beyond, from crafting classic desserts to serving up new delights. Plus, the versatility of eggs allows for nearly countless creations.

Boiled, scrambled, poached, baked and any other way you like them, eggs can be your kitchen superhero. As a natural source of vitamins and minerals, they’re a delicious protein powerhouse with just 70 calories per large egg.

Make the celebration truly memorable with the power of eggs in a sweet dessert like these Meringue Nests with Vanilla Bean Whipped Cream and Strawberries, a perfect option for topping off a brunch feast or an afternoon meal.

Find more spring recipe ideas and ways to celebrate the season at incrediableegg.org.

Watch Video to see how to make this recipe!

Meringue Nests with Vanilla Bean Whipped Cream and Strawberries

Meringue Nests with Vanilla Bean Whipped Cream and Strawberries

Recipe courtesy of the American Egg Board and Sam Adler (@frostingandfettucine)
Prep time: 15 minutes
Total time: 6 hours
Servings: 6

Meringue Nests:

  • 1 1/4    cups granulated sugar
  • 6          large eggs
  • 1          teaspoon cream of tartar
  • 1          teaspoon vanilla extract
  • 2          teaspoons cornstarch

Garnish:

  • 1          cup heavy whipping cream
  • 1          teaspoon granulated sugar
  • 1/2       teaspoon vanilla extract (or 1 vanilla bean, scraped)
  • 1/2       pint fresh strawberries, sliced
  1. To make meringue nests: Preheat oven to 200 F. On parchment paper-lined baking sheet, spread sugar evenly and bake 5-7 minutes to slightly heat. Remove sugar from oven then increase oven temperature to 225 F.
  2. Carefully separate egg whites from yolks completely. In bowl of hand or stand mixer fitted with whip attachment, whisk egg whites on medium-low speed until foamy about 1 minute.
  3. Slowly add sugar 2-3 tablespoons at a time and mix on medium speed 2 minutes between each addition. Sugar needs completely mixed into egg whites to ensure success. Continue mixing on medium until mixed through and meringue does not feel gritty.
  4. Add cream of tartar, vanilla extract and cornstarch. Increase to high speed and beat until stiff peaks form.
  5. On two parchment paper-lined baking sheets, pipe or spread meringue with spoon into six 4-inch circular “nests.”
  6. Bake 1 hour, 15 minutes then turn off oven and let meringues cool without opening oven for at least 4 hours or overnight. The USDA recommends egg dishes be cooked to 160 F.
  7. To make garnish: When ready to serve, in clean mixing bowl fitted with whip attachment, whip heavy whipping cream on medium speed. Slowly add sugar and vanilla. Continue mixing on high speed 2-3 minutes until stiff peaks form.
  8. Dollop whipped cream on meringue nests and top with sliced strawberries.

Source: American Egg Board

Breakfast & Brunch 05 April 2022

Sweeten Up Spring with an 'Eggstra' Creative Brunch

(Family Features) It’s hard to top a brunch feast spent snacking on sweet treats in the sunshine with loved ones. At the center of your celebration can be a springtime tradition with nearly endless possibilities: eggs.

Lean into the season with creative recipes like Prosciutto and Parmesan Egg Cups or Eggy Lemon Sandwich Cookies to take brunch to the next level. As a natural source of vitamins and minerals, eggs are a delicious protein powerhouse with just 70 calories per large egg. Boiled, scrambled, poached, baked and any other way you like them, they’re a kitchen superhero.

This spring, add eggs to your menu and explore fresh ways to celebrate the season at incredibleegg.org.

Prosciutto and Parmesan Egg Cups

Recipe courtesy of the American Egg Board and "Joy the Baker"
Total time: 34-36 minutes
Yield: 6 cups

  • 12 pieces thinly sliced prosciutto
  • 6 slices tomato
  • 1/3 cup finely grated Parmesan cheese
  • 6 large eggs
  • fresh cracked black pepper, to taste
  • 1/4 cup finely chopped chives
  1. Place rack in upper third of oven and preheat to 350 F.
  2. Line muffin pan with six cupcake liners. Drape two slices prosciutto in each cup over liner, ensuring there are no holes for egg to sneak through.
  3. Place one tomato slice in each cup. Sprinkle 1 tablespoon Parmesan atop each tomato. Crack one egg into each cup. Sprinkle each with fresh cracked black pepper, to taste.
  4. Bake 14-16 minutes, or until eggs are cooked as desired. Top with chives.
  5. Cool 5 minutes before serving warm.

Eggy Lemon Sandwich Cookies

Recipe courtesy of the American Egg Board and "Joy the Baker"
Total time: 1 hour, 40 minutes
Yield: 16-18 cookies

Dough:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 3/4 cup vegetable shortening
  • 1/4 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tablespoons whole milk
  • 2 teaspoons vanilla extract

Lemon Curd:

  • 1/2 cup fresh lemon juice
  • 2 teaspoons finely grated lemon zest
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 6 tablespoons unsalted butter, cut into cubes

Buttercream:

  • 1 cup unsalted butter, softened to room temperature
  • 2 cups powdered sugar
  • 1 pinch salt
  • 1 teaspoon finely grated lemon zest
  • 1-2 tablespoons warm milk
  • 1 teaspoon poppy seeds
  1. To make dough: In medium bowl, whisk flour, baking soda, baking powder and salt.
  2. In bowl of stand mixer fitted with paddle attachment, cream together shortening and butter until well combined. Scrape down sides of bowl, add sugar and beat on medium speed until pale and fluffy, 3-5 minutes.
  3. Add egg, milk and vanilla extract; beat until combined. Add dry ingredients and beat on low until dough forms. Scrape down sides of bowl to ensure no dry pockets at bottom. Wrap and refrigerate dough 30 minutes.
  4. Place rack in upper third of oven and preheat to 350 F.
  5. Roll half of dough on lightly floured counter to 1/4-1/2-inch thickness. Cut with 2-3-inch egg cookie cutter and place on parchment paper-lined baking sheet. Use 1-inch round or egg-shaped cookie cutter to cut yolk holes out of half the cookies. Bake 8-10 minutes until just golden around edges. Cool completely before filling.
  6. To make lemon curd: In 2-quart heavy saucepan, whisk juice, zest, sugar and eggs. Stir in butter and cook over low heat, whisking frequently, until curd is thick enough to hold marks of whisk and bubbles appear on surface, about 6 minutes.
  7. Transfer lemon curd to bowl and chill, covered with plastic wrap, until cold, at least 1 hour.
  8. To make buttercream: In medium bowl using electric hand mixer, beat butter until well softened. Add powdered sugar, salt and lemon zest; beat on low. Add milk and whip to combine. Beat in poppy seeds. Transfer frosting to zip-top bag with corner cut off or piping bag with medium round tip. Leave buttercream at room temperature until ready to pipe.
  9. To assemble cookies: Flip each whole egg cookie so bottoms are facing up. Pipe buttercream frosting around edges. Spoon 2-3 teaspoons lemon curd into centers of cookies. Top each with one cookie with hole; press gently and spoon 1 teaspoon lemon curd into cookie hole.

Source: American Egg Board

Meal Ideas 05 April 2022

A Fiesta Fusion of Worldwide Flavors

Family Features) If you’re seeking inspiration to take mealtime from bland and boring to new and vibrant, look no further than these at-home fiesta recipes. With options ranging from tongue-tingling spice to smooth, creamy and simply delicious, you can call on global flavors to bring life to your kitchen.

This menu from “The New York Times” bestselling cookbook author and recipe developer Stephanie Banyas offers delightful flavor fusions from around the world. The lively tastes of the Spicy Shrimp Remoulade in Lettuce Leaves and Mexican Style Paella with Chicken and Sausage pop with the high-quality ingredients of Fresh Cravings Salsas.

These boldly flavored salsas are made with vine-ripened tomatoes, crisp onions, zesty peppers and spices. Plus, they’re never cooked or pasteurized, meaning you’re enjoying a vibrant dip that’s never soggy or dull. Available in a range of heat levels among restaurant style, chunky and pico de gallo, they complement any at-home fiesta.

For a fiery, zesty twist, this Red Pepper Chickpea Soup with Gazpacho Relish and Tortilla Croutons calls for Fresh Cravings Hummus, as its ideal creamy texture and savory taste balances out the spice. Made with a short list of high-quality ingredients like chickpeas, tahini and Chilean extra-virgin olive oil, this hummus has a smooth, creamy mouthfeel.

“The hummus adds loads of flavor and makes this thick, rich soup totally dairy and gluten free, so there is no need for heavy cream, cornstarch or flour,” Banyas said. “It’s as beautiful to look at as it is delicious to eat.”

To find more fiesta-worthy recipe ideas, visit freshcravings.com.

Red Pepper Chickpea Soup with Gazpacho Relish and Tortilla Croutons

Recipe courtesy of Stephanie Banyas
Servings: 2

  • 1/4 cup finely diced seeded English cucumbers
  • 1/4 cup finely diced seeded Roma tomato
  • 2 tablespoons finely diced red onion
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 1 lime, juice only, divided
  • salt, to taste
  • pepper, to taste
  • 2 cups canned low-sodium vegetable stock, divided
  • 1/2 cup Fresh Cravings Restaurant Style Salsa (mild or medium)
  • 1 container (10 ounces) Fresh Cravings Roasted Red Pepper Hummus
  • tri-color fried tortilla strips
  1. In small bowl, combine cucumber, tomato, onion and cilantro. Add half the lime juice and season with salt and pepper, to taste. Let sit at room temperature.
  2. In blender or food processor, process 1 cup stock and salsa until smooth.
  3. Pour mixture into medium saucepan. Add remaining stock and hummus, season with salt and pepper, to taste, and bring to boil over high heat. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes. Remove from heat and stir in remaining lime juice.
  4. Divide soup between two bowls and top with relish and tortilla strips.

Spicy Shrimp Remoulade in Lettuce Leaves

Recipe courtesy of Stephanie Banyas
Yield: 8 leaves

Shrimp:

  • 1/2 cup Fresh Cravings Chunky Salsa (mild or medium)
  • 9 cups water, divided
  • ice water
  • 1 lime, sliced
  • 12 sprigs cilantro
  • 1 teaspoon kosher salt
  • 1 pound fresh shrimp (31-35), peeled and deveined

Remoulade Sauce:

  • 3/4 cup mayonnaise
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon chile powder or smoked paprika
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Fresh Cravings Chunky Salsa (mild or medium), drained well
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup green onion, thinly sliced, plus additional for garnish
  • 8 butter or Boston lettuce leaves
  • cilantro leaves, for garnish
  • lime wedges, for garnish
  • chopped black olives, for garnish (optional)
  • chopped hard-cooked eggs, for garnish (optional)
  1. To make shrimp: In food processor or blender, blend salsa with 1 cup water until smooth.
  2. Fill large bowl with ice water; set aside. Transfer salsa mixture to large saucepan and add remaining water, lime slices, cilantro sprigs and salt. Bring to boil over high heat; stir in shrimp, cover, turn off heat and let shrimp poach off heat in liquid 10 minutes.
  3. Drain in colander. Transfer shrimp to ice bath and let sit 5 minutes. Drain again.
  4. To make remoulade sauce: In large bowl, whisk mayonnaise, mustard, lime juice, chile powder, sugar, salt and pepper until combined; fold in salsa.
  5. Put half of remoulade sauce in large bowl. Fold in shrimp and cilantro, adding remoulade as needed to make mixture creamier; taste for seasoning. Cover and refrigerate at least 30 minutes, or up to 6 hours.
  6. Arrange lettuce cups on platter. Spoon equal portions shrimp mixture into lettuce cups. Garnish with cilantro leaves; lime wedges; black olives, if desired; and eggs, if desired.

Mexican Style Paella with Chicken and Sausage

Recipe courtesy of Stephanie Banyas
Servings: 4-6

  • 1 container (16 ounces) Fresh Cravings Chunky Salsa (mild or medium)
  • 12 ounces chicken tenders, patted dry
  • 1 teaspoon kosher salt, plus additional, to taste, divided
  • freshly ground black pepper, to taste
  • 3 tablespoons vegetable oil, divided
  • 12 ounces fully cooked chicken sausage or pork sausage links
  • 3 cups low-sodium canned chicken stock, water or combination
  • 2 cups long-grain rice
  • 1 cup frozen peas
  • 1/4 cup chopped fresh cilantro or parsley
  • lime wedges
  1. Remove 1/2 cup salsa and set aside. In blender or food processor, process remaining salsa until smooth.
  2. Put chicken in bowl, add 1/2 cup pureed salsa and toss to coat. Cover and marinate at least 30 minutes, or up to 2 hours in refrigerator.
  3. In large, high-sided saute pan over high heat, heat 2 tablespoons oil until it begins to shimmer. Season chicken with salt and pepper, to taste, and cook until both sides are golden brown and just cooked through, about 3 minutes per side. Remove to plate, loosely tent with foil and let rest 10 minutes then slice into 2-inch pieces.
  4. Add remaining oil to pan and heat until shimmering; cook sausage until golden brown on both sides, about 3 minutes per side. Remove to plate, loosely tent with foil and let rest 10 minutes. Slice on bias into 2-inch pieces.
  5. Wipe out pan with paper towels. Add remaining pureed salsa and stock; bring to boil. Add rice and 1 teaspoon salt. Bring mixture to boil, cover and reduce heat to medium-low; cook until liquid is absorbed and rice is tender, about 18 minutes.
  6. Remove from heat and sprinkle peas on top. Let sit, covered with lid, 5 minutes. Fluff with fork then stir in chicken, sausage, peas and cilantro. Spoon remaining salsa on top.

Source: Fresh Cravings

Meal Ideas 11 January 2022

Fresh, Healthy Family Meals

Recipes to help boost iron levels, aid plasma donation recovery

(Family Features) Chef Nate Appleman knows how important it is to serve healthy meals to your family – ones they actually want to eat. Before having his first child, he transformed his eating and exercise habits and lost 85 pounds to get on a healthier path.

Now, he’s cooking meals for his family, including 14-year-old Oliver who was diagnosed with Kawasaki Disease as a toddler – an inflammation of the blood vessels that can cause damage to coronary arteries – as a healthy lifestyle is important to help manage the disease. Since Oliver’s diagnosis, Appleman made it his personal mission to create awareness of Kawasaki Disease and for the critical need for plasma donations that many people with the disease rely on for treatment, which is why he partnered with Abbott to bring attention to the need for plasma donations.

Plasma is a powerful part of your blood that supports essential bodily functions. It’s a lifeline for thousands of people who are immune-compromised and live with a variety of chronic and complex diseases. In fact, more than 125,000 Americans rely on medication made from plasma every day, according to the Plasma Protein Therapeutics Association (PPTA).

The COVID-19 pandemic led to a serious shortage of plasma donors – average donations per center in the United States were down approximately 11% during the first few months of 2021 compared to the previous year, further deepening the nearly 20% decline in donations in 2020 compared to 2019, according to the PPTA.

Donating plasma is a safe and relatively easy process. Since plasma is replaced in the body within about 24 hours, it can be donated up to twice per week. With a donation that typically takes between 1-3 hours, you can make a lasting impact by providing lifesaving medicine for patients like Oliver.

It’s a good idea to fuel up with iron-rich foods before and after donating, so Appleman created these fresh, nutritious recipes he loves to serve his family: Marinated Skirt Steak, Lemon Chicken with Roasted Red Onions and Potatoes, and Cheesy Frittata with Veggies.

Learn where you can donate at bethe1donor.abbott.

Marinated Skirt Steak

Recipe courtesy of chef Nate Appleman on behalf of Abbott

Vinaigrette:

  • 1/4 cup oil
  • 1/4 cup fish sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup water
  • 2 tablespoons raw sugar
  • 1 cup chopped fresh cilantro
  • 1 lime, juice only
  • 1 clove garlic, minced
  • 1 small Thai bird chile or serrano chile, chopped
  • 1/4 head finely shaved green cabbage
  • 1/4 head finely shaved purple cabbage
  • 2 carrots, thinly julienned

Skirt steak:

  • 1 1/2 pounds trimmed skirt steak
  • 1/2 cup coconut milk
  • 3 cloves garlic, minced
  • 2 tablespoons lime juice
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons sriracha
  • salt, to taste
  • 3 cups cooked brown rice
  • 1/2 cup crushed peanuts
  • 1 lime, quartered, for garnish
  1. To make vinaigrette: In large bowl, mix oil, fish sauce, rice wine vinegar, water, sugar, cilantro, lime juice, garlic and chile. Toss cabbage and carrots in vinaigrette; refrigerate until ready to serve.
  2. To make skirt steak: Marinate steak in coconut milk, garlic, lime juice, cilantro, sriracha and salt, to taste, at least 1 hour, or up to 24 hours.
  3. Heat grill to high.
  4. Grill 3-4 minutes each side until medium rare.
  5. Let rest 3 minutes.
  6. Thinly slice steaks against grain and serve with vinaigrette, rice and crushed peanuts; garnish with lime wedges.

Lemon Chicken with Roasted Red Onions and Potatoes

Recipe courtesy of chef Nate Appleman on behalf of Abbott

Lemon chicken:

  • 1 whole chicken, cut into eight pieces
  • 1 ounce minced garlic
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon paprika
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground fennel seed
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground coriander
  • 1 tablespoon kosher salt

Potatoes:

  • 2 1/2 pounds Yukon gold potatoes
  • salted water
  • oil

Cauliflower:

  • 1 head cauliflower
  • salted water
  • ice
  • 2 tablespoons mayonnaise
  • 1 teaspoon tamari or soy sauce
  • 1 tablespoon chopped parsley

Roasted onions:

  • 1 red onion
  • salt
  • oil

For serving:

  • 3 ounces pitted Castelvetrano or green olives, cut into quarters
  • 5 ounces wild arugula
  • 1 lemon, quartered
  1. To make lemon chicken: Marinate chicken in mixture of minced garlic, granulated garlic, paprika, smoked paprika, fennel pollen, dried oregano, coriander and salt; let sit overnight.
  2. To make potatoes: Boil potatoes in heavily salted water until tender. Cool, peel and cut into 1 1/2-inch chunks. Toss with oil to coat; reserve.
  3. To make cauliflower: Cut cauliflower into florets and blanch in salted water 1 minute; shock in ice bath. Remove from ice and dry. Toss with mayonnaise, tamari and parsley; reserve.
  4. To make roasted onions: Preheat oven to 450 F. Peel onion and slice into 1-inch rings. Toss with salt and oil; roast until slightly caramelized with texture. Chill and reserve.
  5. Preheat oven to 450 F.
  6. Bake chicken on sheet pan approximately 15 minutes. Add potatoes and cauliflower. Bake approximately 15 minutes then switch oven to broil approximately 10 minutes.
  7. Squeeze lemon over reserved onion.
  8. When chicken is crispy and reaches internal temperature of 165 F, remove from oven and add onions and olives. Plate chicken, potatoes, onions, olives and cauliflower on top of arugula and garnish with lemon.

Cheesy Frittata with Veggies

Recipe courtesy of chef Nate Appleman on behalf of Abbott

Roasted Garlic:

  • 2 heads garlic
  • olive oil
  • salt

Frittata:

  • oil
  • 2 medium leeks, sliced
  • 8 ounces blanched, chopped broccoli
  • salt, to taste
  • 9 eggs
  • 2 tablespoons chopped fresh parsley
  • 2 ounces grated Parmigiano Reggiano
  • 2 tablespoons heavy cream
  1. To make roasted garlic: Preheat oven to 400 F.
  2. Slice 1/4 inch off entire heads of garlic and place cut sides down in 1-liter casserole dish. Drizzle with olive oil and sprinkle with salt; cover with lid.
  3. Bake 35-45 minutes until heads of garlic are soft and light brown. Let cool then use back of knife to squeeze garlic from pods.
  4. To make frittata: Lower oven to 375 F.
  5. In saute pan, heat oil over medium-high heat. Cook leeks until soft; add broccoli then season with salt, to taste, and remove from heat.
  6. In mixing bowl, mix roasted garlic, sauteed leeks and broccoli, eggs, parsley, Parmigiano Reggiano and cream; place in 9-inch pie dish and bake approximately 20 minutes until top of frittata is brown. Remove from oven and let cool slightly before cutting and serving.

Source: Abbott

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