recipes

Meal Ideas 22 June 2021

Sweet, Simple Solutions for Family Meals

(Family Features) Busy mornings, afternoons and evenings are the norm for many families with days full of work, school, extracurricular activities, social commitments and more. Finding time to pause and share a meal is often a priority that may remain difficult to achieve.

With easy family-friendly recipes that call for Envy apples – named America’s No. 1 apple for taste, crispness, aroma and appearance, according to an independent sensory test by Forward Agency – you can bring your loved ones together for shared meals.

Crisp Apple Tacos put a fresh and sweet spin on a dinnertime classic by making tacos with pork medallions, homemade slaw and apple wedges. With plenty of easy prep work to be done, they’re a convenient way to call everyone to the kitchen; even little ones can help by mixing the dressing, apple sticks and cabbage for the tasty slaw.

For a quick and easy dinner option on busy summer nights, fire up the grill and cook Grilled Apple Portobello Burgers. Distinctly sweet apple rounds are paired with savory, umami-rich portobello mushrooms for a flavor-packed, meatless take on traditional burgers.

Easily recognized by their large, sharable size, Envy apples boast bright red skin that sometimes features a golden blush. They are ideal for snacking, with their satisfying crunch and balanced sweetness, and can also be served as part of any meal of the day. For example, Apple Avocado Toast provides a simple way to fuel up on weekday mornings or can be enjoyed as part of a weekend brunch with the family.

Find these delicious apples at a grocer near you by visiting EnvyApple.com.

Apple Avocado Toast

  • 2          eggs
  • water
  • 4          slices sourdough bread
  • 1          ripe avocado, sliced
  • 1          Envy apple
  • 1          teaspoon lime juice
  • 1/4       cup shaved Parmesan cheese
  • 2          teaspoons chia seeds
  • 1          tablespoon minced chives
  • edible flowers, for garnish
  1. In pot, cover eggs with 1 inch cold water. Boil 6-7 minutes then place in cool water bath.
  2. Peel eggs, halve lengthwise and set aside.
  3. Toast sourdough bread then mash avocado across bread with fork.
  4. Cut apple into thin slices and place on top of avocado along with egg halves. Top with lime juice, Parmesan cheese, chia seeds and chives.
  5. Garnish with edible flowers.

Grilled Apple Portobello Burgers

  • 2          Envy apples
  • 4          portobello mushrooms
  • 1/2       cup olive oil, divided
  • 2          tablespoons lemon juice
  • 4          garlic cloves, minced
  • 2          teaspoons oregano
  • 2          teaspoons salt
  • 1          cup herbed goat cheese
  • 4          brioche buns
  • 4          large butter lettuce leaves
  • 4          tablespoons mayonnaise
  1. Heat grill to high heat.
  2. Slice apple horizontally into thick round wedges and remove seeds using fork.
  3. Remove portobello stems.
  4. In small bowl, combine 1/4 cup olive oil, lemon juice, garlic, oregano and salt. Using basting brush, coat mushrooms on both sides with olive oil mixture.
  5. Grill mushrooms stem sides down 2 minutes then flip. Add goat cheese and grill 2-3 minutes until cheese is melted.
  6. Coat apple rounds with remaining olive oil and grill 1-2 minutes per side to lightly char.
  7. Serve mushrooms with apple rounds on brioche buns with lettuce and mayonnaise.

Crisp Apple Tacos

  • 1/2       pound pork tenderloin
  • 3          tablespoons olive oil
  • 1          teaspoon salt, plus additional, to taste, divided
  • 1          teaspoon pepper, plus additional, to taste, divided
  • 2          Envy apples, divided
  • 3          sprigs rosemary
  • 1/2       cup shredded carrots
  • 1/2       cup shredded red cabbage
  • 1          cup shredded green cabbage
  • 4          tablespoons honey
  • 1          cup mayonnaise
  • 1          tablespoon mustard
  • 1          tablespoon white vinegar
  • 12        soft taco shells
  • 2          tablespoons sour cream
  • 1          lime, cut into wedges
  1. Cut pork crosswise into 1-inch medallions.
  2. Coat pork medallions with olive oil, 1 teaspoon salt and 1 teaspoon pepper then add to saucepan over medium heat.
  3. Slice half of one apple into thick wedges and add to saucepan. Slice remaining half into thin wedges and set aside.
  4. Add rosemary to saucepan and heat 2-3 minutes. Flip pork and heat 2-3 minutes until pork is slightly golden and cooked through.
  5. Let pork rest 3 minutes then slice into strips.
  6. Thinly slice half of remaining apple into thin sticks around same size of shredded cabbage. Reserve remaining half.
  7. In serving bowl, toss apple sticks, carrots, red cabbage and green cabbage.
  8. In bowl, mix honey, mayonnaise, mustard and vinegar into dressing. Add additional salt and pepper, to taste.
  9. Mix dressing and cabbage; refrigerate at least 1 hour prior to serving.
  10. Cut remaining apple half into thin wedges.
  11. Top taco shells with pork, slaw, sour cream and squeeze of lime juice. Top with apple wedges.

Source: Envy Apples

Videos 21 April 2021

BLT Wrap with Avocado Spread

Sometimes lunch is the most challenging meal of the day. When you wake up before heading to work or accomplishing the morning’s tasks, you might ask yourself, “What should I pack for lunch today?”

Lunch is a meal that everyone has different views on. Some enjoy a huge, filling lunch, some skip it altogether and others look for a light, nutritious option.

The possibilities are nearly endless when it comes to midday food choices. If you desire crunch and texture, but also something light, you’re likely seeking food that is filling and going to give you enough energy to make it until dinner time.

This BLT Wrap with Avocado Spread is a perfect lunchtime pick-me-up that can leave you feeling full and ready to conquer the rest of the day’s work.

This recipe is simple and can be whipped together in minutes. Plus, it has fresh ingredients like lettuce, tomatoes and avocados.

Start by cooking eight strips of bacon in a hot skillet. While that’s cooking, slice the tomatoes and cut the lettuce leaves.

In a bowl, mash avocado, sour cream, lime juice, hot sauce, Worcestershire sauce and salt with a fork until combined.

On a flour tortilla, add avocado spread, one lettuce leaf, tomato slices and bacon. Roll everything up for an on-the-go meal.

This recipe is best served with banana peppers and Spanish rice for a nutrient-filled lunch.

It’s always nice to have a little break in the middle of the day, especially with a delicious meal that’ll have you ready to finish the day strong.

Find more lunch recipes at Culinary.net.

Watch video to see how to make this recipe!

 

BLT Wrap with Avocado Spread

Servings: 4

  • 8          slices cooked bacon
  • 1          avocado, peeled and pitted
  • 1/4       cup sour cream
  • 1          lime, juice only
  • 1/2       teaspoon hot sauce
  • 1/2       teaspoon Worcestershire sauce
  • 1/4       teaspoon salt
  • 4          flour tortillas
  • 4          large red leaf lettuce leaves
  • 2          large tomatoes, cut into 1/4-inch slices
  • Spanish rice (optional)
  • banana peppers (optional)
  1. In large skillet, cook bacon until crispy. Drain on plate lined with paper towels. Set aside.
  2. In medium bowl, mash avocado, sour cream, lime juice, hot sauce, Worcestershire sauce and salt with fork until combined and smooth.
  3. Spread thin layer of avocado mixture over tortillas. Layer with lettuce leaves, tomatoes and bacon. Fold sides up and roll.
  4. Serve with Spanish rice and banana peppers, if desired.
Videos 12 March 2021

Orange Shrimp Quinoa Bowls

(Culinary.net) If you’re looking for a dinner or lunch combination that is wholesome, filling and, of course, easy, you’re not alone. Meal prepping is a popular trend for many people (and families) who are working on healthy eating habits but are constantly on the go.

No matter if you’re searching for a healthy family dinner, a quick lunch at home or an easy idea to meal prep for the week ahead, this Orange Shrimp Quinoa Bowl is perfect for seafood lovers who also enjoy a hint of spice. It’s fresh, healthy and full of deliciously prepared shrimp and veggies, including mushrooms, peppers and cucumbers.

The sauce is light and has a sweet yet spicy vibe. Everything rests over 1 cup of steamy quinoa – a filling base that also serves as an easy way to add some healthy grains to your diet.
To make this quick and easy recipe, prepare the quinoa according to the package directions and set aside.

Next, combine orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice and miso in a medium bowl and whisk together.

Pour about one-fourth of the liquid into a separate bowl and set aside the smaller portion.

In the medium bowl, add shrimp to marinate for about 15 minutes.

Add butter to a hot skillet, along with the shrimp mixture. Cook shrimp for 2 minutes on each side then add mushrooms and cook until tender.

Now it’s time to assemble your bowls. Start with quinoa then top with bell peppers, cucumbers, green onions, avocado and the perfectly pink shrimp. Sprinkle with sesame seeds and cilantro for some extra texture. Drizzle bowls with the remaining sauce.

Find more wholesome and healthy recipes at Culinary.net.

Watch video to see how to make this recipe!

 

Orange Shrimp Quinoa Bowls

Serves: 2

  • 1          cup quinoa
  • 1          cup orange juice
  • 1          tablespoon hot sauce
  • 1          tablespoon honey
  • 1          tablespoon soy sauce
  • 4          tablespoons vegetable oil
  • 1          tablespoon lime juice
  • 1          tablespoon white miso
  • 1/4       cup butter
  • 1 1/2    pounds shrimp, peeled, deveined and tails removed
  • 1/4       teaspoon salt
  • 1/8       teaspoon pepper
  • 1          cup mushrooms, sliced
  • 1          red bell pepper, diced
  • 1          cucumber, sliced into half moons
  • 5          green onions, sliced
  • 1          avocado, sliced
  • 1          teaspoon sesame seeds
  • 2          tablespoons cilantro, chopped
  1. Cook quinoa according to package instructions. Set aside.
  2. In medium bowl, whisk orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice and miso until combined. Pour one-quarter of liquid into separate bowl. Set aside.
  3. Add shrimp to remaining mixture and marinate 15 minutes.
  4. Heat large skillet over medium heat with butter. Add shrimp, salt and pepper. Cook 2 minutes on each side until pink. Add mushrooms and cook until tender.
  5. In two serving bowls, divide quinoa, bell pepper, cucumber, onions, avocado and shrimp. Sprinkle sesame seeds and cilantro over both bowls.
  6. Drizzle with reserved dressing.
Healthy 04 January 2021

Kitchen Staples Helpful for Heart Health

(Family Features) Taking care of your heart health requires a commitment to the right routines and smart decisions, such as adopting a heart healthy diet. Foods you might already have in your kitchen can offer powerful vitamins, minerals and beneficial plant compounds that may help contribute to heart health.

Decades of research shows that each 8-ounce serving of 100% orange juice, such as Florida Orange Juice, is packed with key nutrients and valuable plant compounds, which may play a beneficial role in helping lower blood pressure and other risk factors for heart disease. Consider these additional heart health benefits of 100% orange juice:

  • While many people associate vitamin C with its ability to help promote a healthy immune system, it’s also been shown to support cardiovascular health. Orange juice is an excellent source of vitamin C providing more than 100% of the recommended daily value in an 8-ounce glass.
  • In several research studies, higher intakes of the flavonoids typically found in citrus were associated with reduced risk for cardiovascular disease and stroke.
  • In one 8-ounce serving, 100% orange juice provides 10% of the daily value of potassium, which is an electrolyte that helps maintain fluid balance affecting blood pressure. Diets containing foods that are good sources of potassium and low in sodium may reduce the risk of high blood pressure and stroke.
  • Some studies found folate and vitamin B6, both water-soluble vitamins, may help protect against heart disease by lowering homocysteine levels in the blood, an amino acid believed to cause damage to the arteries and increase the risk of blood clots when elevated. One 8-ounce glass of orange juice contains 15% of the daily value of folate and 8% of the daily value of vitamin B6.

“Drinking Florida Orange Juice is not only delicious, it delivers a powerful combination of vitamins, minerals, antioxidants and beneficial plant compounds,” said Dr. Rosa Walsh, director of scientific research at the Florida Department of Citrus. “From helping to reduce hypertension to fighting inflammation, it is an excellent choice to include in a heart-healthy diet.”

You can add the heart health benefits of 100% orange juice to your diet with the powerfully nutritious punch of Orange Juice Shrimp Quinoa Bowls, the perfect mixture of textures with tangy, spicy and sweet flavors. Or start the day strong with a Florida Sunshine Grapefruit Smoothie for a breakfast beverage that requires just a few minutes of prep and blending.

Find more heart healthy inspiration at floridacitrus.org.

Orange Juice Shrimp Quinoa Bowls

Servings: 2

  • 2          cups water
  • 1          cup quinoa
  • 1          cup Florida Orange Juice
  • 1          tablespoon hot sauce
  • 1          tablespoon honey
  • 1          tablespoon soy sauce
  • 6          tablespoons vegetable oil, divided
  • 2          tablespoons lime juice
  • 1          tablespoon white miso
  • 1 1/2    pounds shrimp, peeled and deveined
  • 1/4       teaspoon kosher salt
  • 1/8       teaspoon ground black pepper
  • 1          bell pepper, diced
  • 1          English cucumber, sliced into half moons
  • 3          scallions, sliced
  • 1          avocado, sliced
  • 1          teaspoon sesame seeds
  • 2          tablespoons cilantro, chopped
  1. In pot, bring water to boil.
  2. Add quinoa, reduce to simmer, cover and cook 15 minutes. Fluff with fork.
  3. In bowl, whisk orange juice, hot sauce, honey, soy sauce, 4 tablespoons vegetable oil, lime juice and miso. Remove half and set aside.
  4. Add shrimp to remaining half and marinate 15 minutes.
  5. Heat large skillet over medium-high heat and add remaining oil.
  6. Season shrimp with salt and pepper then add shrimp to wok and saute, cooking approximately 2 minutes per side until pink and cooked through.
  7. Place 1/2 cup quinoa in bowl and top with bell pepper, cucumber, scallions, avocado and shrimp.
  8. Drizzle with dressing that was set aside and garnish with sesame seeds and cilantro.

Florida Sunshine Grapefruit Smoothie

Servings: 1

  • 1          cup Florida Orange Juice
  • 1/2       cup Florida Grapefruit Juice
  • 1          ripe banana
  • 1/2       cup low-fat vanilla yogurt
  • 1/2       teaspoon vanilla extract
  1. In blender, blend orange juice, grapefruit juice, banana, yogurt and vanilla extract until smooth. Serve immediately.

 Photo courtesy of Getty Images (smoothie)

Source: Florida Department of Citrus

Meal Ideas 27 January 2021

Family-Friendly Foods Fit for Lent

(Family Features) As families ponder Lenten recipes fit for the season with flavorful seafood as a filling protein, one important aspect to take into account is the kid-friendliness of the dish. Offer up a dinnertime delight the whole family can enjoy with shrimp-based options that provide familiar flavors in appetizing ways.

For example, you can take your taste buds on an international trip with tasty Cuban Shrimp and Rice Tacos for an easy-to-prepare meal bursting with the flavors of citrus and herbs for a winning weeknight dinner. You can even increase the fun by serving with toppings like salsa, guacamole, sour cream, shredded cheese and shredded lettuce to allow kids to garnish their tacos however they’d like.

Lime-Ginger Shrimp Fried Rice is an Asian-inspired option with additions of bok choy, lime juice, fresh ginger root and mango for zesty flavor. Both dishes require half an hour or less in the kitchen, leaving more time for family fun in the evenings.

Plus, you can add to the convenience of these meals by incorporating an option like Success Rice with its taste, texture and quality that help make mealtime a cinch. With its “Boil-in-Bag” cooking process that provides a satisfying shortcut, simply add water to a saucepan, drop the BPA-free bag into the water, boil for 10 minutes and remove with a fork for a no measure, no mess timesaver that pairs perfectly with sauteed shrimp for Lent-inspired dinners.

Find more family-friendly Lenten meal ideas at SuccessRice.com.

Lime-Ginger Shrimp Fried Rice

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

  • 2          bags Success Jasmine Rice
  • 2          tablespoons canola oil
  • 1          pound large shrimp, peeled and deveined, tails removed
  • 8          baby bok choy, trimmed and quartered
  • 1/2       cup diced fresh mango
  • 1          tablespoon minced fresh ginger root
  • 1/4       teaspoon salt
  • 3          tablespoons soy sauce
  • 2          tablespoons lime juice
  1. Prepare rice according to package directions. Let cool completely.
  2. In wok or large skillet over medium-high heat, heat oil. Cook shrimp, bok choy, mango, ginger and salt, stirring, 3-5 minutes, or until shrimp start to curl and bok choy starts to wilt.
  3. Stir in rice. Cook 2-3 minutes, or until well coated. Stir in soy sauce and lime juice. Cook 2-3 minutes, or until rice is heated through.

 

Cuban Shrimp and Rice Tacos

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

  • 1          bag Success Jasmine Rice
  • 2          tablespoons olive oil
  • 1          pound large shrimp, peeled and deveined, tails removed
  • 2          cloves garlic, minced
  • 1          teaspoon chili powder
  • 1          teaspoon ground cumin
  • 1/2       teaspoon dried oregano
  • 1/2       teaspoon salt
  • 1/4       teaspoon black pepper
  • 1          can (15 ounces) black beans, drained and rinsed
  • 1/2       cup orange juice
  • 3          tablespoons lime juice
  • 8          corn tortillas, warmed
  • 1          ripe avocado, halved, pitted, peeled and sliced
  • 1/4       cup chopped fresh cilantro leaves
  1. Prepare rice according to package directions.
  2. In large skillet over medium heat, heat oil. Add shrimp, garlic, chili powder, cumin, oregano, salt and pepper; saute 2-3 minutes, or until shrimp start to curl.
  3. Stir in rice, black beans, orange juice and lime juice. Cook 5-8 minutes, or until shrimp are cooked through and liquid is mostly absorbed.
  4. Serve shrimp and rice in warm tortillas garnished with avocado and cilantro.

Source: Success Rice

Meal Ideas 06 January 2021

Power Family Meals with Protein-Packed Peanuts

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

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

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

Discover more nutritious recipe ideas at gapeanuts.com.

Veggie Sammies with Peanut Butter Satay Sauce

Prep time: 30 minutes
Servings: 2

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

Very Vegan Peanut Butter Jackfruit Chili

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

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

Peanut Granola Bars

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

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

Peanut Butter Chicken

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

Peanut Sauce:

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

Source: Georgia Peanut Commission

Holiday 07 December 2020

Pair and Pour Some Festive Holiday Cheer This Season

(Family Features) While holiday traditions and celebrations will likely look different this year, the season is still special. Set the scene for a celebratory occasion by mixing festive cocktails or creating the perfect spread to complement your wines, beers, cheeses and even chocolates.  

You can help make your spread delicious and affordable by relying on high-quality ingredients like those at ALDI. If you need inspiration, sommelier and lifestyle expert Sarah Tracey can help guide your palate with these festive ALDI-exclusive pairings and seasonal cocktail ideas:

Light and Refreshing – With aromas of Meyer lemon and flavors of fresh green apple and white peach, the crisp Landshut Riesling has a touch of delicate sweetness while still being juicy and refreshing. For a savory-and-sweet combination, try pairing it with the Emporium Selection Plain Goat Cheese Log and Winternacht Milk Chocolate Domino Cubes.

Rich and Decadent – Indulge your senses with the aromas of butterscotch, warm baking spices and the velvety dark fruit notes of the Quarter Cut Bourbon Barrel Red Blend. This decadent red blend offers a smooth finish, similar to mulled wine without the extra work. The rich flavor pairs well with a smoked cheese like Emporium Selection Smoked Gouda as well as the Moser Roth Dark Chocolate Collection Caramel Sea Salt.

Savory with Brew – If a craft beer is more your style, consider a rich and creamy dark ale like a stout. Its robust flavors of roasted coffee beans and bittersweet cocoa combine for a sweet yet savory, earthy finish. Serve it with rich flavors like Emporium Selection Premium English Truffle Cheddar and add a touch of chocolatey sweetness with Specially Selected Cocoa Dusted Truffles.

Signature Libations – Up the ante on your holiday celebration with a special yet simple cocktail you can mix at home with confidence. The secret to making the Mistletoe Mule is the 3-2-1 method: just pour wine for three counts, ginger beer for two counts and pomegranate juice for one count.

Find more holiday recipes at aldi.us/holiday-guide.

Mistletoe Mule

Servings: 2

  • Sugar
  • 4 1/2    ounces Tourner Brut Sparkling
  • 3          ounces Summit Ginger Beer
  • 1.5       ounces Specially Selected Premium 100% Pomegranate Juice
  • lime juice
  • fresh cranberries, for garnish (optional)
  1. Rim two glasses with sugar.
  2. In separate mixer or glass, combine wine, ginger beer and pomegranate juice using 3-2-1 method.
  3. To serve, pour over ice in prepared glasses then top with fresh lime juice. Garnish each glass with cranberries, if desired.

 Photos courtesy of Getty Images

 Source: ALDI

Holiday 03 November 2020

Holiday Spirits to Sip On

(Family Features) Despite a holiday season that’s practically guaranteed to feel different than any other, one constant will remain for many: enjoying the tastes of favorite foods and beverages while cozied up at home. Enhance the holiday spirit and complement the meal at your table with adult beverages that call for seasonal flavors to add to the festive vibe.

Whether you prefer your drinks with a fruity twist and plenty of mix-ins or would rather opt for a simpler combination, the options are vast. Many traditional holiday drinks require a small handful of ingredients that blend, mix or shake together to create a wintry flavor that’s worth the wait.

Regardless of personal preferences, one ingredient you can rely on when creating an at-home concoction is a mixer like those from Zevia, which are naturally sweetened with stevia and include no artificial ingredients, colors or preservatives. These non-alcoholic, zero-sugar, zero-calorie mixers for cocktails (or mocktails) are available in three different flavors: Lemon Lime with Bitters, Tonic and Ginger Beer to provide a simple yet delicious complement to the ingredients of your choosing.

For a fruit-flavored solution, this Cranberry Smash Moscow Mule offers a sweet spin on the classic cocktail. Break out your favorite copper mug and let the cranberries and cinnamon sticks add festive flair to your fusion of vodka and ginger beer.

Alternately, if the sour notes of a margarita better fit your style, go for a holiday twist with this Winter White Margarita by blending in coconut milk and garnishing with cranberries and rosemary sprigs. By rimming your glasses with granulated stevia, you can add a sweet touch to each gulp.

To find more holiday cocktail ideas, visit Zevia.com/recipes/cocktails.

Cranberry Smash Moscow Mule

Servings: 1

  • 1          cup cranberries, plus additional for garnish (optional), divided
  • 3/4-1    cup water, divided
  • 2          ounces vodka
  • 1-2       ounces fresh squeezed lime juice
  • 4          ounces Zevia Ginger Beer Mixer
  • ice
  • rosemary, for garnish (optional)
  • lime slices, for garnish (optional)
  • cinnamon sticks, for garnish (optional)
  1. In saucepan, boil cranberries in 1/2 cup water until they burst.
  2. Use fork to smash cranberries. Boil 3-4 minutes. Keep mixture moist by adding water 1/4 cup at a time.
  3. Let mixture cool to room temperature.
  4. In copper mug, combine vodka, lime juice, ginger beer and smashed cranberries over ice.
  5. Garnish with additional cranberries, rosemary, lime slices and cinnamon sticks, if desired.

Winter White Margarita

Servings: 6

  • 12        ounces coconut milk
  • 12        ounces silver tequila
  • 1          tablespoon orange extract
  • 2 1/2    cups ice
  • 1 1/2    cans Zevia Lemon Lime with Bitters
  • granulated stevia, for garnish (optional)
  • cranberries, for garnish (optional)
  • rosemary sprigs, for garnish (optional)
  1. In blender, blend coconut milk, tequila, orange extract, ice and bitters until smooth.
  2. Rim six glasses with granulated stevia.
  3. Divide mixture among glasses and garnish each with cranberries and rosemary, if desired.

Photos courtesy of Getty Images

Source: Zevia

Grilling-Tailgating 29 September 2020

Great Game Day Grub

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

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

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

Build-Your-Own Brat Bar


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

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

A Bacon-Wrapped Winner

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

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

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

Find more game day inspiration at eatwisconsinpotatoes.com .

Pigskin Potatoes

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

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

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

A Sweet Cinnamon Snack

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

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

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

Churros

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

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

A Tasty Take on a Tailgate Favorite

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

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

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

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

Bacon Chipotle Guacamole

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

 

Photo courtesy of Getty Images (hot dogs)

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

Sources: Wisconsin Potatoes
C&H Sugar
Avocados From Mexico

Meal Ideas 17 September 2020

Rethink Ingredients to Refresh Family Meals This Fall

(Family Features) If you’re looking to spice up your mealtime routines, especially during those busy school nights, you may find your solution in versatile ingredients that work for a multitude of dishes.

For example, you can turn to plantains as a replacement for often-used recipe staples like potatoes. Plantains are a fruit grown around the world that cooks and eats more like a vegetable. Members of the banana family, they’re starchier and lower in sugar, meaning they’re still green when ripe.

While you’re most likely to find them baked, roasted or fried as a savory side dish at Latin, African or Caribbean restaurants, they’re growing in popularity in North America as stars of their own recipes or as nutritious, exotic swaps for starches. For example, these dishes from Dole for Plantain Crusted Salmon Fillets and Slow Cooker Sweet Potato, Plantain and Lentil Caribbean Curry offer quick ways to enjoy plantains while saving time in the kitchen.

As an additional benefit, plantains can be used at every stage of ripeness. They can be boiled like a potato when green; prepared in sauces and soups, air-fried or roasted as snacks when yellow; or baked in desserts and sweet recipes when black or spotted.

Find more ways to enjoy plantains and other fresh fruits and vegetables in family recipes at dole.com.

Plantain Crusted Salmon Fillets

Prep time: 15 minutes
Total time: 30 minutes
Servings: 4

  •             Nonstick cooking spray
  • 1/3       cup chopped fresh cilantro
  • 1 1/2    tablespoons olive oil
  • 1 1/2    tablespoons lime juice
  • 1          tablespoon minced garlic
  • 1          teaspoon cumin
  • 4          salmon fillets (6 ounces each), skin on
  • 1/4       teaspoon salt, plus additional, to taste, divided
  • 1          DOLE® Plantain, green or half ripe
  • 2          Dole Green Onions, thinly sliced
  • 1/2       tablespoon grated lime peel

Preheat oven to 425 F. Line baking sheet with foil; spray with nonstick cooking spray and set aside.

Combine cilantro, olive oil, lime juice, garlic and cumin; set aside.

Arrange salmon fillets on prepared baking sheet. Season with salt, to taste. Spread about 1 tablespoon cilantro mixture on top of each salmon fillet to cover.

Using box grater, peel and grate plantain. Place grated plantain in bowl with green onions, lime peel and 1/4 teaspoon salt; toss to combine. Sprinkle about 1/4 cup plantain mixture on top of each salmon fillet, gently pressing to adhere. Spray plantain crust with nonstick cooking spray.

Bake 15 minutes, or until salmon is opaque and plantain crust is lightly browned.

 

Slow Cooker Sweet Potato, Plantain and Lentil Caribbean Curry

Prep time: 20 minutes
Servings: 6

  • 1          tablespoon, plus 2 teaspoons, grapeseed oil, divided
  • 1          large DOLE® White Onion, chopped
  • 4          cloves garlic, minced
  • 2          teaspoons curry powder
  • 1/2       teaspoon cayenne pepper
  • 1/2       teaspoon grated fresh ginger
  • 1          can (15 ounces) reduced sodium chickpeas, drained and rinsed
  • 2          large Dole Sweet Potatoes, chopped (about 4 cups)
  • 2          medium Dole Plantains, chopped (about 3 cups)
  • 4          cups low-sodium vegetable broth
  • 1/2       cup red lentils
  • 3          cups packed, chopped collard greens
  • 1/4       cup roasted salted pepitas
  1. In large skillet over medium-high heat, heat 2 teaspoons oil; add onion and cook 3 minutes, or until softened, stirring occasionally. Add garlic, curry powder, cayenne pepper and ginger; cook 2 minutes, or until fragrant and starting to brown, stirring occasionally.
  2. Transfer onion mixture to 3-4-quart slow cooker; add chickpeas, potatoes, plantains, broth and lentils. Cover and cook on high 4 hours or low 8 hours, or until potatoes and lentils are tender.
  3. Stir in collard greens; cook 20 minutes, or until greens are tender. Serve garnished with pepitas.

Source: Dole

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