recipes

Holiday 20 October 2020

A Memorable Holiday Menu

(Family Features) Holiday gatherings, even in a time when smaller groups are encouraged, take on special meaning for many families. Part of the joy comes from the food that’s shared among loved ones from appetizers and sides to the main course.

This year, you can enjoy those meaningful moments with your closest family members and friends by putting together a menu that keeps smiles on faces from the first bite to the last. Start with your favorite among the nearly endless appetizer options that symbolize the season then enjoy a tender tri-tip alongside bacon-wrapped asparagus and a twist on classic, roasted potatoes.

Visit Culinary.net to find more holiday menu ideas.

Start Your Seasonal Celebration with Small Bites

While main courses, sides and desserts may be what holiday memories are made of, you can calm family members’ and guests’ appetites with an array of appetizers like these:

Meatballs
Stuffed mushrooms
Stuffed peppers
Sliced cheese
Sliced meats
Crackers
Spinach dip
Cheesy bread
Sliders
Little smokies
Fresh fruit and vegetables

A Simply Tasty Side

Many recipes commonly associated with the holidays are accompanied by lengthy ingredient lists or hours spent in the kitchen. However, all that time and effort doesn’t have to be used on this year’s side dish when you opt for a simple yet mouthwatering option.

You can feel good about what you’re feeding your family this holiday season while saving prep time by serving this Bacon-Wrapped Asparagus made with Coleman Natural bacon, which contains no artificial ingredients or preservatives and is sourced from American family farms that humanely raise their animals with no antibiotics or added hormones. Whether it’s served as a side dish or an appetizer, it calls for just a handful of everyday ingredients for a dish you can be proud of.

Visit ColemanNatural.com/Recipes for more seasonal recipe inspiration.

Bacon-Wrapped Asparagus

Servings: 10

  • 20        asparagus stalks
  • 10        slices Coleman Natural Hickory Smoked Bacon
  • 2          tablespoons olive oil
  • 1          teaspoon salt
  • 1/2       teaspoon pepper
  1. Preheat oven to 400 F. Line rimmed baking sheet with parchment paper.
  2. Wrap 2 asparagus stalks with 1 slice bacon. Repeat with remaining asparagus and bacon. Place bundles on baking sheet. Drizzle asparagus ends with olive oil and sprinkle with salt and pepper.
  3. Bake until asparagus is cooked through and bacon is crisp, about 20 minutes.

A Tender Holiday Tri-Tip

Centering your holiday meal around a flavorful cut of meat can make the celebration truly memorable, especially when it’s cooked to perfection over the hot flame of a grill.

This year, take your family’s main course to the next level with a Garlic Herb Tri-Tip lightly seasoned with garlic, thyme, rosemary, salt and pepper to let the naturally flavorful New Zealand grass-fed beef speak for itself. Because the animals roam and graze freely over lush green hills and pastures year-round, New Zealand grass-fed beef is leaner, more finely textured and tastes just as nature intended.

Find more recipes and holiday meal ideas at beefandlambnz.com.

Garlic Herb Tri-Tip

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6

  • 1          New Zealand grass-fed beef tri-tip (2 1/2-3 pounds)
  • 1/4       cup olive oil
  • 2          tablespoons minced garlic
  • 3          tablespoons fresh chopped thyme
  • 3          tablespoons fresh chopped rosemary
  • 1          teaspoon salt
  • 1 1/2    teaspoons black pepper
  1. Preheat grill to high heat.
  2. Rub tri-tip with olive oil. Add minced garlic and use hands to evenly distribute.
  3. Combine chopped thyme, rosemary, salt and pepper; cover oiled tri-tip on both sides with spice blend.
  4. Place tri-tip on hottest part of grill and sear 2-3 minutes.
  5. Flip tri-tip and transfer to indirect heat. Continue grilling until internal temperature reaches 135 F for medium-rare.
  6. Transfer meat to platter, cover with foil and let rest 10 minutes.
  7. Slice across the grain and serve.

An Easy but Impressive Side

Every holiday meal comes with plenty of traditional and family-favorite dishes, and one of the most common on tables is potatoes. Whether they’re roasted, mashed or anything in-between, they’re among the most versatile options for the holidays.

This year, you can save time on seasonal favorites with Creamer potatoes from The Little Potato Company. They are ready to use, with no washing or peeling required, and they’re small and consistent in size so they cook quickly.

Try them roasted, boiled, smashed or mashed whether you’re making a quick weeknight dinner or getting a festive meal on the table. This holiday season, try these Little Hasselback Potatoes for a twist on the classic roasted variety. For an easy cooking hack, slice the potatoes on a wooden spoon to prevent cutting all the way through.

Visit littlepotatoes.com for more holiday recipe inspiration.

Little Hasselback Potatoes

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8-12

  • 1          bag (3 pounds) The Little Potato Company Holiday Blend
  • 10        sprigs thyme, removed from stem
  • 6          sprigs parsley, chopped
  • 4          cloves garlic, minced
  • 6          tablespoons extra-virgin olive oil
  • 1          teaspoon kosher salt
  • 1/2       teaspoon pepper
  • sour cream (optional)
  • cooked bacon pieces (optional)
  • green onion slices (optional)
  1. Preheat oven to 400 F.
  2. Lay wooden spoon flat on solid surface and place one potato in spoon. Using paring knife, slice 1/8-inch thick slices along length of each potato one at a time.
  3. In bowl, toss potatoes, thyme, parsley, garlic, olive oil, salt and pepper. Place potatoes on parchment-lined baking sheet, cut sides down. Bake 10 minutes, flip and bake 10 minutes, or until soft.
  4. Serve with sour cream, bacon and green onion, if desired.

Photo courtesy of Getty Images (Holiday small bites)

Source: Coleman Natural Foods
Beef + Lamb New Zealand
The Little Potato Company

Holiday 15 October 2020

Combat Cool Days with Comforting Dishes

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

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

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

Mini Chocolate-Beet Cheesecakes with Maple-Orange Glaze

Servings: 12

Crust:

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

Cheesecake:

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

Topping:

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

Cheesy German Potato Soup

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

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

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

Holiday 13 October 2020

Smoked Salmon for Holiday Soirees

(Family Features) Delicious, colorful and versatile, smoked salmon can make it easy to elevate your holiday festivities, which might look shockingly different this year.

Whether it's your family or a small group of friends, you can feel good about serving sustainable smoked salmon to your guests. Highlight smoked salmon at socially distanced gatherings with these recipes and tips from chef Nora Pouillon, a James Beard Lifetime Achievement Award winner, and her daughter, Blue Circle Foods product director Nina Damato.

Ready, Set, Serve
There's no need to prep or cook smoked salmon - it's sliced and ready to eat so you can impress your guests in no time with a colorful smoked salmon platter.

1. Arrange smoked salmon layers on a decorative platter.
2. Garnish with your favorite charcuterie sides like olives, capers, pickles and sliced lemon, tomato, cucumber or radish.
3. Season with dill sprigs, sea salt and fresh cracked pepper.
4. Serve with an assortment of crackers or buttered triangles of crustless brown bread.

A Seafood Superfood
Smoked salmon is a nutritional powerhouse full of antioxidants, omega-3s and protein. A 2-ounce serving of Blue Circle smoked salmon contains 1,000 mg of health-boosting omega-3s, which meets the daily requirements recommended by the FDA's 2015-2020 Dietary Guidelines for Americans. To make the most of a healthy choice, look for smoked salmon that does not contain sugar or added preservatives.

A Sustainable Protein
To ensure your smoked salmon is sourced with the environment and your health in mind, purchase products that are free from antibiotics, GMOs, added hormones and synthetic colorants.

A Dietary Chameleon
From traditional tastes to keto, gluten-free or dairy-free canapes, smoked salmon fits the bill. Its clean ingredient profile means it satisfies many common dietary restrictions.

For mouthwatering appetizers, try Pouillon's Smoked Salmon Cucumber Boats. If you enjoy pairing smoked salmon with traditional flavors like cream cheese and capers, consider her Smoked Salmon Rolls with Cream Cheese and Caper Filling.

To access more recipes and tips, visit bluecirclefoods.com.

Smoked Salmon Rolls with Cream Cheese and Caper Filling

Recipe courtesy of chef Nora Pouillon

  • 4 ounces Blue Circle Smoked Salmon
  • olive oil
  • 6 ounces cream cheese
  • 2 tablespoons small capers, drained, plus additional for serving, divided (optional)
  • 1/2 medium red onion, finely diced
  • 1 tablespoon chopped Italian parsley
  • salt, to taste
  • pepper, to taste
  1. Layer smoked salmon slices on lightly oiled aluminum foil, overlapping slightly.
  2. Mix cream cheese with capers, onion and parsley. Season with salt and pepper, to taste.
  3. Place thick line of cream cheese mixture along long side of salmon.
  4. Roll up salmon carefully with help of aluminum foil, similar to sushi roll.
  5. Chill in refrigerator 2-3 hours or overnight to firm up roll.
  6. To serve, use sharp knife to slice salmon roll into 1/2-inch long pieces.
  7. Place rolls on serving plate and garnish with additional capers, if desired.

 

Smoked Salmon Cucumber Boats

Recipe courtesy of chef Nora Pouillon

  • 1 English cucumber (about 1 1/2 inches thick and 10 inches long)
  • 1 medium tomato, seeded and cut into tiny pieces
  • 1/4 cup scallions, finely chopped
  • 1 tablespoon dill sprigs, finely chopped, plus additional for serving (optional), divided
  • 1 tablespoon lemon juice
  • 4 ounces Blue Circle Smoked Salmon, chopped or pulsed
  • salt, to taste
  • pepper, to taste
  1. Slice cucumber in half lengthwise and use spoon to scoop out seeds. If cucumber skin is too thick, peel before slicing.
  2. Gently mix tomato, scallions, 1 tablespoon dill, lemon juice and smoked salmon until combined. Season with salt and pepper, to taste.
  3. Fill cucumber halves with smoked salmon mixture.
  4. Slice cucumber boats into 1/2-3/4-inch pieces crosswise.
  5. To serve, place pieces on platter and garnish with additional dill, if desired.

Source: Blue Circle Foods

Meal Ideas 24 September 2020

A Flavorful Family Meal for Fall

(Family Features) Warm, delectable dishes go hand-in-hand with cool fall evenings when the crisp air sends you to the kitchen for a filling meal. Look no further than easy recipes like meatballs that pack fulfilling flavor to feed your family when the autumn temperatures dip.

These Grass-fed Beef Meatballs with Garlic and Herbs can be the perfect solution anytime you’re craving a warm, comforting meal. They’re made with New Zealand grass-fed ground beef, which provides an unrivaled taste. Grass-fed year-round, the animals roam and graze freely over lush green hills and pastures, resulting in lean, flavorful meat that tastes just as nature intended.

Paired with a tomato-based sauce, the meatballs are baked before being topped with Parmesan cheese and parsley then served hot for a dish that warms you from the inside-out. While preparing the meatballs, be sure to wet your hands prior to shaping them as it helps prevent the meat from sticking to your hands.

Find more comforting fall recipes at beefandlambnz.com.

Grass-fed Beef Meatballs with Garlic and Herbs

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 4

Beef Meatballs:

  • Oil
  • 1          pound New Zealand grass-fed ground beef
  • 1          cup fresh white breadcrumbs
  • 3          cloves garlic, crushed
  • 1          egg, lightly beaten
  • 3          tablespoons milk
  • 1 1/2    teaspoons Worcestershire sauce
  • 1          teaspoon dried mixed herbs, such as parsley, thyme and oregano
  • salt, to taste
  • pepper, to taste

Tomato Sauce:

  • Oil
  • 1          onion, finely chopped
  • 2          cloves garlic, sliced
  • 1          can (14 ounces) chopped tomatoes, in juice
  • 1 1/2-2             cups vegetable stock
  • 1          tablespoon tomato paste
  • 1          teaspoon sugar
  • 1          bay leaf
  • salt, to taste
  • pepper, to taste

To Serve:

  • 1/3       cup freshly grated Parmesan cheese
  • 1/2       cup roughly chopped parsley leaves
  1. To make beef meatballs: Preheat oven to 425 F.
  2. Lightly oil deep baking dish or skillet. Mix beef, breadcrumbs, garlic, egg, milk, Worcestershire sauce, mixed herbs and salt and pepper, to taste, then shape into eight meatballs and place in prepared baking dish.
  3. To make tomato sauce: In heavy saucepan over low heat, heat dash of oil and add onion and garlic. Cook until onion is soft, about 10 minutes. Add tomatoes, stock, tomato paste, sugar, bay leaf and salt and pepper, to taste.
  4. Simmer 10 minutes to allow flavors to mingle and liquid to reduce. Remove from heat, cool about 5 minutes and remove bay leaf. In food processor, process until sauce is smooth.
  5. Pour sauce over meatballs and bake 25 minutes, turning meatballs after 15 minutes.
  6. Serve hot sprinkled with Parmesan cheese and chopped parsley.

Source: Beef + Lamb New Zealand

Meal Ideas 21 September 2020

Comforting Dairy Dishes that Deliver Taste and Nutrition

(Family Features) Cooler weather calls for comfort foods, and it’s hard to top soups, risottos and strata for heartwarming dishes to share with the family on chilly days.

To achieve delicious taste without ditching your healthy eating plan, consider nutritionally balanced one-pot recipes like those from “Whole in One” by Ellie Krieger, several of which call for dairy to help fuel your loved ones’ meals. Milk is commonly viewed as a versatile staple to have on-hand for cooking and a nutritious beverage for families with essential nutrients such as calcium that promote bone health in children and teens.

“I’m always trying to create recipes that make it easier for people to cook and eat well,” Krieger said. “As a food lover and dietitian, I’m always looking for that amazing balance between health and taste. Dairy really can help get you there because it provides you not only great nutrition, but also great taste, texture and satisfaction.”

Turn to dairy-fueled comfort foods with recipes from Krieger like vegetarian-friendly Broccoli Cheddar Skillet Strata, nutrient-dense Cauliflower Risotto with Shrimp and Peas or easy-to-make Mushroom Stroganoff Soup. These dishes offer balanced, health-conscious ways to enjoy flavorful meals while delivering essential nutrients found in dairy.

“Milk, cheese and yogurt all contain protein, and I think most people don’t realize that a cup of milk has 8 grams of high-quality protein, which is more than an egg,” Krieger said. “When I tell people that, it’s really news to them. Protein really is key in many ways because people are often looking to get more protein into their diets.”

Find more family meal solutions at milkmeansmore.org.

Cauliflower “Risotto” with Shrimp and Peas

Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
Servings: 4

  • 2          tablespoons olive oil
  • 1/2       cup chopped shallot
  • 3          cups cauliflower rice
  • 1/4       teaspoon salt, plus additional, to taste
  • 1/4       teaspoon freshly ground black pepper
  • 2          tablespoons, plus 1 teaspoon, all-purpose flour
  • 1 3/4    cups 1% low-fat milk
  • 3/4       cup freshly grated Parmesan cheese, divided
  • 1          pound medium shrimp (26-30 count per pound), cleaned and tails removed
  • 1 1/2    cups fresh or frozen peas
  • 2          tablespoons fresh basil leaves, cut into ribbons
  1. In large, nonstick skillet over medium heat, heat oil. Add shallot and cook until softened, 2 minutes. Stir in cauliflower rice, 1/4 teaspoon salt and pepper; cook 2 minutes.
  2. Sprinkle flour over cauliflower and stir to incorporate then add milk and cook, stirring occasionally, until it comes to gentle boil. Stir in 1/2 cup Parmesan cheese until incorporated then add shrimp and peas.
  3. Return to simmer. Continue cooking, stirring occasionally, until shrimp are pink and no longer translucent and sauce has thickened, about 5 minutes. Season with additional salt, to taste, then garnish with basil and remaining Parmesan cheese.

Broccoli Cheddar Skillet Strata

Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
Servings: 4

  • 2          tablespoons olive oil, divided
  • 3          cups whole-wheat baguette or other crusty bread, cut into 1/2-inch cubes
  • 1          small onion, diced
  • 3          cups chopped broccoli (about 1/2 head), chopped into 1/2-inch pieces
  • 6          large eggs
  • 3/4       cup low-fat or whole milk
  • 1 1/2    teaspoons Dijon mustard
  • 1/2       teaspoon salt
  • 1/2       teaspoon freshly ground black pepper
  • 1/2       cup packed, shredded extra-sharp cheddar cheese
  1. Preheat oven to 450 F. In 10-inch ovenproof skillet over medium heat, heat 1 tablespoon oil. Add bread to skillet and cook, tossing frequently, until golden brown, about 6 minutes. Transfer bread to plate and carefully wipe crumbs out of pan.
  2. Add remaining oil to skillet then add onion and cook until softened slightly, 2 minutes. Add broccoli and cook, stirring frequently, until it begins to soften, 3 minutes.
  3. In medium bowl, whisk eggs, milk, mustard, salt and pepper. Add cheese and bread; toss to combine then pour bread mixture over vegetables in skillet.
  4. Cover with foil and bake 10 minutes then uncover and continue baking until strata is set in center, 5-8 minutes. Remove from oven and let sit 5 minutes.
  5. To serve, scoop out portions with large spoon or cut into wedges.

Mushroom Stroganoff Soup

Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
Servings: 4

  • 2          tablespoons olive oil
  • 2          medium shallots (about 2/3 cup), chopped
  • 1          package (10 ounces) white button mushrooms, trimmed and sliced
  • 1          package (10 ounces) cremini mushrooms, trimmed and sliced
  • 2          garlic cloves, minced
  • 4          cups low-sodium chicken or vegetable broth
  • 1          tablespoon Worcestershire sauce
  • 1          teaspoon Dijon mustard
  • 3/4       teaspoon salt, plus additional, to taste
  • 1/4       teaspoon freshly ground black pepper
  • 1          cup whole-wheat egg noodles
  • 1          cup 1% low-fat milk
  • 2/3       cup sour cream, divided
  • 2          tablespoons all-purpose flour
  • 2          tablespoons chopped fresh parsley
  1. In soup pot over medium heat, heat oil. Add shallots and cook, stirring occasionally, until softened, 2 minutes. Add button mushrooms and cremini mushrooms, increase heat to medium-high and cook, stirring occasionally, until mushrooms release liquid and begin to brown, about 8 minutes. Stir in garlic and cook 30 seconds. Add broth, Worcestershire sauce, mustard, 3/4 teaspoon salt and pepper; bring to boil. Add egg noodles and boil gently, uncovered, until noodles are nearly tender, 5 minutes.
  2. In pitcher or medium bowl, whisk milk, 1/3 cup sour cream and flour until flour dissolves. Ladle 1/2 cup broth from pot into milk mixture and whisk well then pour milk mixture into pot. While stirring, bring to gentle boil then lower heat and simmer until thickened, 2 minutes. Season with additional salt, to taste.
  3. Serve garnished with dollop of remaining sour cream and parsley.

Source: United Dairy Industry of Michigan

Meal Ideas 28 July 2020

School-Night Meals that Deliver Taste at a Low Cost

(Family Features) Regardless of what back to school looks like this year, preparing family meals throughout the week does not have to be a challenge. Shopping at a store like ALDI can stretch your budget and help you make five different meals over five days for about $5 a meal pretax for a family of four.

Using a mix of kitchen staples you already may have, along with fresh ingredients, you can make delicious, affordable recipes for the whole family. Simply select a protein or main ingredient and explore versatile ways to build other meals around it during the week. 

Grilled chicken breasts are ideal for on-the-go lunches or weekday dinners. Busy parents can get dinner on the table in less than 30 minutes with an easy Chicken Cacciatore in the pressure cooker or simple prep-ahead Chicken Enchiladas. These convenient dishes make it a snap to add variety by substituting chicken with shrimp, beans or vegetables.

Serving organic produce, fresh and frozen meats, seafood and on-the-go snacks can be easy when you shop at a store like ALDI for the back-to-school season. Plus, you can find foods to fit any dietary style without breaking the bank.

Find more family meal solutions at aldi.us.

Pressure Cooker Chicken Cacciatore

Recipe courtesy of “Pinch of Yum” on behalf of ALDI
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 6

  • 1-1 1/2             pounds chicken breasts or chicken thighs
  • flour
  • 1          pinch salt, plus 2 teaspoons, divided
  • 2          tablespoons extra-virgin olive oil
  • 1          onion, diced
  • 16        ounces mushrooms, sliced
  • 3          cloves garlic, minced
  • 1/2       cup chicken broth
  • 1          bell pepper, diced
  • 1          can (28 ounces) diced tomatoes
  • 4          tablespoons butter
  • capers (optional)
  • parsley, plus additional for topping (optional)
  • lemon
  • preferred pasta
  • Parmesan cheese (optional)
  1. Dredge chicken in flour and pinch of salt. Turn on saute function on pressure cooker. Add oil; saute chicken 2-3 minutes on each side. Remove and set aside (chicken will finish cooking later).
  2. Add onion, mushrooms and garlic. Saute until softened. Add broth and let sizzle out.
  3. Add chicken, bell pepper, tomatoes and remaining salt to pressure cooker. Cook on high pressure 15 minutes. Release pressure.
  4. Shred chicken. Stir in butter, capers, parsley and lemon. Serve with preferred pasta and top with additional parsley and Parmesan cheese, if desired.

Easy Chicken Enchiladas with Black Beans

Recipe courtesy of “Wellness for the Win” on behalf of ALDI
Prep time: 25 minutes
Cook time: 25 minutes
Servings: 10

  • Nonstick cooking spray
  • 1          medium onion, chopped

Chicken:

  • 1          pound chicken breasts
  • 1/4       teaspoon garlic powder
  • 1/4       teaspoon onion powder
  • 1/4       teaspoon chili powder
  • 1/4       teaspoon cumin
  • salt, to taste
  • pepper, to taste

Enchiladas:

  • 15        ounces black beans, drained and rinsed
  • 10        ounces diced tomatoes and green chilies, drained
  • 2          cups shredded Mexican cheese, divided
  • 16        ounces restaurant-style salsa, divided
  • 10        whole-wheat tortillas

Optional Toppings:

  • diced avocado
  • plain Greek yogurt
  • cilantro
  1. Preheat oven to 400 F. Spray 9-by-13-inch pan with nonstick cooking spray and set aside.
  2. In medium skillet over medium-high heat, cook onion until translucent, about 3-5 minutes. Transfer to large bowl and set aside.
  3. To make chicken: Season chicken breasts with garlic powder, onion powder, chili powder, cumin and salt and pepper, to taste. Add chicken to same skillet over medium-high heat. Cook 5-7 minutes on each side, or until cooked through. Use fork and knife to shred chicken.
  4. To make enchiladas: In large bowl with cooked onion, add shredded chicken, black beans, diced tomatoes, green chilies and 1 cup shredded Mexican cheese. Use spoon to mix well.
  5. Pour 1 cup salsa on bottom of greased pan and use spatula to spread evenly. Scoop about 1/2 cup chicken and veggie mixture into each tortilla. Roll tightly and place seam side down in pan.
  6. Top enchiladas with 3/4 cup salsa and remaining shredded cheese; use spatula to spread evenly.
  7. Cover pan tightly with foil and bake 25-30 minutes. Remove from oven; serve hot. Add avocado, yogurt and cilantro, if desired.

Source:  ALDI

Seafood 28 July 2020

New Food Trends Can Save Time and Money

(Family Features) As families continue to adjust their meal routines amidst a worldwide pandemic, there are trends you and your loved ones can follow to improve your general health, maintain a budget and spend more time together.

Home cooking: According to a study conducted by Hunter Public Relations on how COVID-19 has changed home cooking, 54% of Americans are cooking more and 50% have more confidence in the kitchen. Many, perhaps for the first time, found that cooking at home and learning cooking techniques could be a fun family activity.

Trusting frozen: Frozen foods have seen a renaissance in 2020. Many families discovered that new technologies allow frozen foods to deliver innovations in flavors, recipes, authenticity and affordability without compromising taste. For example, Aqua Star’s frozen Cutting Board Meal Kits are available at grocers nationwide and feature full chef-inspired meals like Chipotle Shrimp Street Tacos and Southwest Chili-Lime Tilapia.

Saving money: It’s common knowledge for many consumers that eating at or ordering takeout from a restaurant is more expensive than cooking at home. Eating at home showed families just how much they could save, and this trend is likely to continue. According to a Simon-Kucher Restaurants Survey, 26% of consumers who ate meals from casual restaurants before the pandemic anticipate eating meals primarily at home for up to a year after lockdown.

More seafood: According to a national survey by Aqua Star, one of the country’s largest seafood companies, 75% of Americans want to eat more seafood. Seafood provides nutritional benefits for a multitude of recipes, but many people don’t know how to prepare it. One of the easiest ways to introduce your family to seafood is through familiar comfort food recipes and convenient one-pan meals.

Online grocery shopping: Nearly daily trips to the grocery store can be an expensive habit since impulse buying is a bane to healthy eating and saving money. As online grocery shopping grows in popularity, it provides families with a convenient, time-saving way to keep must-haves on hand without overspending at the store.

Dinners with family: After years of families grabbing meals on the run, sheltering in place has brought many back to the dining room table. For a simple family meal that focuses on frozen seafood and pantry staples, try this recipe for Shrimp Scampi that involves just a few steps of preparation that can even allow kids to help in the process. If you don’t have time to cook, Aqua Star’s Shrimp Scampi MicroSteam Bowl is a simple way to enjoy the same flavors in minutes, from the microwave, with no clean-up required.

Find more at-home seafood solutions at aquastar.com.

Shrimp Scampi

Cook time: 20 minutes
Servings: 4

  • 8          ounces pasta linguine
  • 2          tablespoons butter
  • 2          tablespoons extra-virgin olive oil
  • 4          garlic cloves, minced
  • 1/2       cup dry white wine or seafood broth
  • 3/4       teaspoon kosher salt
  • 1          dash crushed red pepper flakes
  • 1/4       teaspoon black pepper
  • 1 1/2    pounds large or extra-large Aqua Star shrimp, shelled
  • 1/3       cup parsley, chopped
  • 1/2       lemon, juice only
  1. Cook pasta according to package directions.
  2. In large skillet, melt butter and oil. Add garlic and saute until fragrant. Add wine or broth, salt, red pepper flakes and black pepper. Bring to simmer and reduce by half.
  3. Add shrimp and saute until shrimp turn pink and opaque, approximately 2-4 minutes depending on size. Stir in parsley, lemon juice and cooked pasta. 

 

Photo courtesy of Getty Images (family dinner)

Source: Aqua Star

Healthy 01 June 2020

Family Foods with a Weight Loss Focus

(Family Features) Losing weight and focusing on a healthful diet may lead you back to the same tried-and-true tricks, however, conventional wisdom doesn’t always pay dividends. Some eating plans may offer up new twists to help you and your family eat meals you enjoy without forgoing your health goals.

For example, “Always Eat After 7 PM,” written by Joel Marion, CISSN, NSCA-CPT, five-time best-selling e-book author and co-founder of the e-commerce supplement company BioTrust Nutrition, debunks popular diet myths and offers an easy-to-follow diet that accelerates fat-burning and allows you to indulge in your most intense cravings by eating the majority of your calories at night. The outlined plan features a 14-day “acceleration phase” designed for rapid results, a “main phase” when you’ll learn which fat-burning foods to eat to achieve your weight loss goals and a “lifestyle phase” to keep the weight off for good.

Conventional wisdom dictates that it’s best to avoid carbs, eat an early dinner and never eat immediately before bed. However, Marion debunks the myths underlying traditional dieting with a simple, highly effective weight loss program allowing readers to enjoy social dinners without restriction, satisfy nighttime hunger with fat-burning sweet and salty pre-bedtime snacks and indulge cravings with strategically timed cheat meals.

With straightforward food lists, easy-to-follow meal plans and recipes for each phase, this can be a simpler, more enjoyable way to lose weight without feeling restricted. Taken directly from the book, these recipes for Pot Roast Tacos with Chimichurri, Cheesy Ground Beef Skillet and Chili Loaded Baked Potato can help you take part in the program while enjoying time with loved ones at the family table.

Learn more about the diet and book at joelmarion.com.

Pot Roast Tacos with Chimichurri

Recipe courtesy of “Always Eat After 7 PM”
Prep time: 10 minutes
Cook time: 5 minutes
Servings: 8

Chimichurri:

  • 1 1/2    cups fresh Italian parsley
  • 1          cup fresh cilantro
  • 2          tablespoons green onion, chopped
  • 1          tablespoon garlic, chopped
  • 1/4       cup olive oil
  • 2          tablespoons fresh lemon juice
  • 1          tablespoon water
  • 1          teaspoon sea salt
  • 1          teaspoon crushed red pepper

Tacos:

  • 3          cups chuck roast, slow cooked and chopped
  • 8          yellow corn tortillas (6 inches)
  • 1          ripe avocado, pitted and sliced
  • 4          radishes, sliced
  • 1/4       cup queso fresco, crumbled
  1. To make chimichurri: In food processor, combine parsley, cilantro, onion and garlic until chopped. Add olive oil, lemon juice, water, salt and red pepper; process until fully combined.
  2. To assemble tacos: In medium skillet over medium-high heat, cook chopped chuck roast 5 minutes. Remove from heat and mix in 1/2 cup chimichurri. In grill pan, char tortillas then fill evenly with meat, avocado, radishes and queso fresco. Serve with remaining chimichurri.

Nutritional information per serving: 410 calories; 24 g fat; 12 g carbohydrates; 366 mg sodium; 2 g fiber; 41 g protein; 1 g sugar.

Chili Loaded Baked Potato

Recipe courtesy of “Always Eat After 7 PM”
Prep time: 15 minutes
Cook time: 1 hour, 35 minutes
Servings: 6

  • 6          sweet potatoes (8 ounces each)
  • nonstick cooking spray
  • salt, to taste
  • pepper, to taste
  • 1          tablespoon olive oil
  • 2          pounds ground chuck
  • 2          yellow onions, diced
  • 2          tablespoons garlic, minced
  • 3          tablespoons chili powder
  • 2          tablespoons ground cumin
  • 1          tablespoon dried oregano
  • 2          teaspoons smoked paprika
  • 1/4       teaspoon cayenne pepper
  • 3          cups low-sodium beef broth
  • 1          can (28 ounces) crushed tomatoes
  • 1          tablespoon apple cider vinegar
  • 1          can (15 ounces) butter beans, drained and rinsed
  • 1/2       cup fresh cilantro, chopped
  • 1          Anaheim chile, minced
  • 1          teaspoon sea salt
  • 1/2       cup plain Greek yogurt
  • 1/4       cup fresh cilantro leaves
  • 1/4       cup red onion, minced
  1. Heat oven to 400° F. Line baking sheet or pan with parchment paper. Rinse and scrub sweet potatoes; pat dry with paper towel and pierce several times with fork or knife. Place in prepared pan. Lightly spray sweet potatoes with nonstick cooking spray and season with salt and pepper, to taste. Bake 45 minutes- 1 hour until tender when poked.
  2. In pot, heat olive oil. Saute chuck until fully cooked. Drain fat and return to pot; add onion, garlic, chili powder, cumin, oregano, paprika and cayenne pepper. Reduce heat to medium-low and saute until onions are soft, about 10 minutes, stirring often.
  3. Add broth, crushed tomatoes and vinegar to pot. Increase heat to high and bring to boil. Reduce to medium-low and simmer 10 minutes. Add butter beans, cilantro and chile; cook 5 minutes. Season with sea salt.
  4. Split potatoes lengthwise; fluff flesh with fork. Top evenly with chili, yogurt, cilantro leaves and red onion.

Nutritional information per serving: 573 calories; 10 g fat; 58 g carbohydrates; 588 mg sodium; 11 g fiber; 25 g protein; 12 g sugar.

Cheesy Ground Beef Skillet

Recipe courtesy of “Always Eat After 7 PM”
Prep time: 20 minutes
Cook time: 38 minutes
Servings: 6

  • 1 3/4    cups water
  • 1          teaspoon sea salt
  • 1          cup white rice
  • 1          tablespoon olive oil
  • 1          pound extra-lean ground beef
  • 1          yellow onion, chopped
  • 1          tablespoon garlic, chopped
  • 1          red bell pepper, seeded and chopped
  • 1          teaspoon dried oregano
  • 1          teaspoon dried basil
  • 1/2       teaspoon crushed red pepper
  • 1/2       teaspoon sea salt
  • 1/4       teaspoon ground black pepper
  • 1/2       cup tomato sauce
  • 1          can (15 ounces) kidney beans, rinsed and drained
  • 1          cup shredded cheddar cheese
  • 1/3       cup fresh parsley, minced
  1. In saucepan over high heat, bring water to boil. Add salt and rice; stir once then cover pot and reduce to low heat 18 minutes.
  2. In large skillet, heat olive oil. Stir in ground beef. Cook and stir until beef is crumbly and no longer pink. Drain and discard excess grease. Mix in onion and garlic; cook until tender, about 5 minutes. Add bell pepper, oregano, basil, red pepper, sea salt and black pepper; cook and stir until bell pepper is tender, about 5 minutes.
  3. Stir in cooked rice, tomato sauce and kidney beans. Reduce heat and cover until vegetables are tender, about 8 minutes. Remove pan from heat, sprinkle cheese over top and garnish with parsley.

Nutritional information per serving: 399 calories: 14 g fat; 36 g carbohydrates; 816 mg sodium; 4 g fiber; 30 g protein; 3 g sugar.

Source: Promote A Book

Meal Ideas 28 May 2020

Support Your Immune System with Grapes

(Family Features) Boosting immune function through a healthy diet has become an important new focus for many people these days. One key dietary recommendation is to eat more fruits and vegetables each day to improve immune function and prevent heart disease and diabetes. When looking to guide your family to healthier snacks and meals or simply trying to mix up your at-home menu, success can be as simple as rethinking the ingredients you choose to use, including your favorite produce, such as grapes.

Fresh California grapes, for example, make for an ideal snack because they are tasty, healthy, hydrating and refreshing, but grapes can also be used to make good-for-you dishes that are also satisfying and delicious. Grapes of all colors – red, green and black – are a natural source of beneficial antioxidants and other polyphenols. Plus, they are naturally fat-free, cholesterol-free and contain virtually no sodium.

Try recipes like Moroccan Grape and Grilled Chicken Bowls with Grape Vinaigrette, Spiced Chickpeas and Grapes with Yogurt, and Cauliflower Steaks with Grapes to pair heart-healthy grapes with other nutritious ingredients and add variety and fresh appeal in the kitchen.

Visit GrapesFromCalifornia.com for more nutritious family recipes

Moroccan Grape and Grilled Chicken Bowls with Grape Vinaigrette

Servings: 4

Couscous:

  • 1          cup Israeli couscous
  • 2          tablespoons extra-virgin olive oil
  • 1/2       cup carrots, thinly sliced
  • 1/2       cup tomatoes, diced
  • 1/2       cup parsley, leaves only
  • 1 1/2    teaspoons ras el hanout (Moroccan spice blend)
  • 1          teaspoon salt

Chicken:

  • 2          chicken breasts (8 ounces each)
  • 1          tablespoon harissa paste
  • 1          tablespoon extra-virgin olive oil
  • 1          teaspoon salt

Vinaigrette:

  • 1/4       cup green California grapes
  • 1          lemon, juice only
  • 1          preserved lemon, rind only
  • 1/4       cup extra-virgin olive oil
  • 2          tablespoons cilantro, chopped
  • salt, to taste
  • ground black pepper, to taste
  • 1          cup red California grapes, halved
  • 1/2       cup sliced almonds, toasted
  1. To make couscous: Cook couscous in boiling salted water. Drain, rinse with cold water and combine with olive oil. Add carrots, tomatoes, parsley leaves, ras el hanout and salt. Mix well and set aside.
  2. To make chicken: Heat grill to medium-high heat.
  3. Rub chicken breasts with harissa paste, olive oil and salt. Grill on both sides until just done. Set aside to cool. Slice into 1/4-inch slices.
  4. To make vinaigrette: In blender, puree green grapes, lemon juice, lemon rind, olive oil and cilantro until smooth. Add salt and pepper, to taste.
  5. Toss couscous mixture with vinaigrette and portion into four bowls. Top with sliced chicken, red grapes and almonds.

Nutritional information per serving: 590 calories; 30 g protein; 44 g carbohydrates; 32 g fat (49% calories from fat); 4.5 g saturated fat (7% calories from saturated fat); 65 mg cholesterol; 720 mg sodium; 3 g fiber.

Spiced Chickpeas and Grapes with Yogurt

Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4

  • 1          can (15 ounces) chickpeas, rinsed, drained and patted dry
  • 1          cup California grapes
  • 1          tablespoon peanut oil
  • 1 1/2    teaspoons mustard seeds
  • 1          teaspoon cumin seeds
  • 1          teaspoon fennel seeds
  • 1/4       teaspoon salt, divided
  • 1          pinch red pepper flakes
  • 1          cup low-fat Greek yogurt
  • 1          tablespoon lemon juice
  • 1/2       teaspoon finely grated lemon zest
  • 1/2       garlic clove, grated
  • 2          tablespoons chopped cilantro
  • 2          tablespoons thinly sliced scallions
  1. In large bowl, mix chickpeas and grapes.
  2. In small skillet, warm oil over medium-high heat until shimmering. Add mustard seeds and cover. Cook until seeds stop popping then add cumin and fennel seeds; cook until fragrant, about 1 minute. Stir in 1/8 teaspoon salt and pepper flakes; pour over chickpeas and grapes. Mix well.
  3. In separate bowl, stir yogurt, lemon juice, lemon zest, garlic and remaining salt. Spread on serving platter and top with chickpea mixture, cilantro and scallions.

Nutritional information per serving: 220 calories; 11 g protein; 31 g carbohydrates; 6 g fat (25% calories from fat); 1.5 g saturated fat (6% calories from saturated fat); 5 mg cholesterol; 280 mg sodium; 1 g fiber.

Cauliflower Steaks with Grapes

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4

  • 1          large head cauliflower, leaves trimmed off
  • 3          tablespoons extra-virgin olive oil, divided
  • 2          teaspoons finely chopped rosemary
  • 1/2       teaspoon coarse salt
  • 1/2       teaspoon freshly ground black pepper, divided
  • 1          cup halved California grapes
  • 1/4       cup chopped Castelvetrano olives
  • 2          tablespoons chopped Italian parsley
  • 2          tablespoons chopped, toasted pistachios
  1. Heat oven to 450 F.
  2. Cut stem off cauliflower and cut remaining head crosswise into four 1-inch-thick slices, keeping as intact as possible. Place on sheet pan and brush sides with 1 1/2 tablespoons olive oil. Sprinkle with rosemary, salt and 1/4 teaspoon pepper. Roast until browned and tender, about 25 minutes.
  3. Combine remaining olive oil, remaining pepper, grapes, olives, parsley and pistachios. When cauliflower is roasted, transfer to serving plates and top with grape mixture.
  4. Nutritional information per serving: 210 calories; 5 g protein; 20 g carbohydrates; 14 g fat (60% calories from fat); 2 g saturated fat (9% calories from saturated fat); 0 mg cholesterol; 480 mg sodium; 5 g fiber.
  5. Healthy Eating is Easy with Grapes
  6. Grapes are prized for their taste and crisp, juicy texture, but fresh grapes are also a heart-healthy, hydrating snack choice. Grapes contain more than 1,600 natural plant compounds, including antioxidants and other polyphenols, which help protect the health and function of the body’s cells. Grapes can be paired with other healthy foods to enhance flavor and nutrition, including dark leafy greens, cauliflower, broccoli, whole grains, legumes and lean proteins.

Source: California Table Grape Commission

Meal Ideas 20 May 2020

A Simply Sensational Summer Meal

(Family Features) Whipping up a fresh cooked meal is one of the true joys of summer, especially when grilled grub is paired with tantalizing sides and tempting desserts.

Spice things up with Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream coupled with a side like Roasted Potatoes then cap off a filling meal with these sweet and decadent Strawberry Cream Cheese Tartlets. If you’re looking for ways to mix meat and veggies all at once, these ideas for kebabs are a surefire way to please a variety of palates.

Find more summer meal ideas at Culinary.net.

Cook Up Kebabs

As one of the most versatile main courses that can be grilled, kebabs offer nearly endless opportunities for customization. From protein to veggies, soaked wooden skewers can be loaded with just about any favorite flavors before hitting the grates. Consider these options for kicking your kebabs up a notch:

  • Steak, cut into chunks
  • Chicken, cut into chunks
  • Bratwurst or sausage, cut into slices
  • Ground beef, shaped into balls
  • Lamb
  • Shrimp
  • Salmon, cut into chunks
  • Bacon, cut into small pieces
  • Sliced onions
  • Sliced bell peppers
  • Sliced jalapenos
  • Sliced mushrooms
  • Sliced cucumbers
  • Cherry tomatoes

Summer Sliders with a Spicy Kick

Summer calls for firing up the grill for a fresh-cooked meal, and sliders are an ideal way to enjoy a downsized version of a warm weather favorite.

These Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream are perfect for summer with their spicy kick of salsa and bright, cooling cream. Made with grass-fed beef from New Zealand, where the animals are allowed to roam and graze freely over lush green hills and pastures year-round, the mini burgers boast a lean, finely textured meat that tastes just as nature intended.

Find more tasty summer recipes at beefandlambnz.com.

Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream

Recipe courtesy of Beef + Lamb New Zealand
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 4

Patties:

  • 1 1/3    pounds lean New Zealand grass-fed ground beef
  • 1          clove garlic, crushed
  • 1          medium onion, grated or finely chopped
  • 1          egg, lightly beaten
  • 3/4       cup red kidney beans, rinsed and drained
  • 2          tablespoons tomato paste
  • 3          teaspoons dried oregano, chopped
  • 2          teaspoons mild smoked paprika
  • 2          teaspoons ground cumin
  • 1          teaspoon ground coriander
  • 1/2       cup Parmesan cheese, grated
  • salt, to taste
  • pepper, to taste
  • olive oil

Jalapeno Salsa:

  • 1          cup cucumber, thinly sliced into long ribbons
  • 3/4       cup fresh cilantro leaves, chopped
  • 1          red onion, finely sliced
  • 1/2       cup pickled jalapenos, finely chopped
  • salt, to taste
  • pepper, to taste
  • olive oil
  • lime juice

Avocado Cream:

  • 1          avocado, mashed
  • 1/2       cup sour cream
  • 1          lime, juice and zest only
  • salt, to taste
  • pepper, to taste
  • 8-12     slider buns, halved
  • 2-3       cobs sweet corn, cooked and sliced into shards
  • 8-12     small bamboo skewers
  1. To make patties: In bowl, combine beef, garlic, onion, egg, kidney beans, tomato paste, oregano, paprika, cumin, coriander, Parmesan cheese, salt, to taste, and pepper, to taste. Shape into 8-12 small patties. Cover and refrigerate 15 minutes.
  2. Heat grill or frying pan to medium heat.
  3. Brush patties with oil on both sides. Cook 2-3 minutes on each side, turning once to brown both sides evenly, until cooked through.
  4. To make Jalapeno Salsa: In bowl, combine cucumber, cilantro, onion and jalapenos; season with salt and pepper, to taste. Drizzle with olive oil and lime juice.
  5. To make Avocado Cream: In bowl, combine avocado, sour cream, lime juice and lime zest; season with salt and pepper, to taste.
  6. Spread Avocado Cream on bottom buns and place patties on top. Top patties with Jalapeno Salsa, corn and top buns. Press down gently and poke in skewers to secure sliders.

A Sweet Summer Treat

Sweet flavors and warm weather go hand-in-hand, and many summer occasions and get-togethers call for dessert. Take advantage of warm weather favorites like strawberries and raspberries with these Strawberry Cream Cheese Tartlets.

Made using the best berries nature can provide, these bite-size tartlets feature a graham cracker crust base and an indulgent cream cheese filling flavored with sliced strawberries, honey and lemon topped with Well•Pict’s sweet, juicy strawberries and raspberries, which come fresh in clamshell packaging made from 70% recycled water bottles.

Find more sweet recipes that can bring a smile to your loved ones’ faces at wellpict.com/recipe.

Strawberry Cream Cheese Tartlets

Makes: 24 tartlets (4 ounces each)

  • 1/2       cup water
  • 2          tablespoons lemon juice
  • 3          tablespoons lemon zest
  • 2          tablespoons gelatin
  • 4          cups Well•Pict Strawberries, sliced, divided
  • 1/3       cup honey
  • 2          packages (8 ounces each) cream cheese
  • 1/2       cup sour cream
  • 1          cup ice cubes
  • 2          cups graham cracker crumbs
  • 1/2       cup melted butter
  • 1          cup Well•Pict Strawberries, rinsed, for garnish
  • 1          cup Well•Pict Raspberries, rinsed, for garnish
  1. In blender, mix water, lemon juice, lemon zest and gelatin until frothy.
  2. Add 2 cups strawberries and honey; blend until smooth. Pour into bowl and chill mix 15 minutes.
  3. In blender, mix cream cheese, sour cream and ice cubes while incorporating strawberry mixture. Mix in remaining strawberries.
  4. In blender or food processor, mix graham crackers and melted butter to crumb consistency. Lightly grease two medium muffin pans and pack graham cracker mixture at bottom of each opening. Pour strawberry mixture over graham cracker mixture and chill until set. Gently pull tartlets from muffin tins and place on serving tray. Garnish with strawberries and raspberries.

Roasted and Ready to Serve

Summer meals centered around grilled fare call for a complementary pairing that completes the classic profile of warm weather food. Using a versatile vegetable like potatoes allows you to think up different methods of cooking for a new flavor each time.

While you’re focused on the main dish being grilled, these Roasted Potatoes can bake away indoors for a simple side that requires little attention.

Find more health resources at usda.gov.

Roasted Potatoes

Recipe courtesy of “A Harvest of Recipes with USDA Foods
Servings: 6

  • 1          pound potatoes, chopped into 1-inch cubes
  • 1/2       cup onion, chopped into 1-inch cubes
  • 1/2       cup green pepper, chopped into 1-inch cubes
  • 1          teaspoon garlic, finely chopped
  • 1          teaspoon vegetable oil
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 1          tablespoon parsley, finely chopped
  • 1/2       teaspoon paprika
  1. Preheat oven to 350° F.
  2. In medium bowl, mix potatoes, onions, green peppers and garlic.
  3. Add vegetable oil, salt, pepper, parsley and paprika. Mix well.
  4. Cover bowl and refrigerate 15 minutes.
  5. Spread potato mixture evenly on cookie sheet. Bake about 35 minutes.

Photos courtesy of Getty Images (Kebabs and Roasted Potatoes)

Source:  New Zealand Wagyu Beef
Well•Pict Berries

 

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