recipes

Snacks 04 June 2021

Summer Snacks that Satisfy Cravings

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

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

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

Visit AmericanPecan.com for more snacking tips and recipes.

Mini Pecan Lemon Berry Tarts

Total time: 22 minutes
Servings: 24

Mini Pecan Crusts:

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

Lemon Filling:

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

Buffalo-Pecan Pimento Cheese Dip

Total time: 15 minutes
Servings: 30

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

Source: American Pecan Council

Grilling-Tailgating 26 April 2021

Sizzling Meals Made for Summer

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

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

Visit OmahaSteaks.com for more summer meal inspiration.

Fried Lobster Po Boy Burgers

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

Pimento Remoulade:

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

Fried Lobster Tails:

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

Cheeseburgers:

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

New York Strips Oscar-Style

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

Sauteed Asparagus:

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

Bearnaise Sauce:

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

Jumbo Lump Crab Meat:

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

New York Strip Steaks:

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

Source: Omaha Steaks

Meal Ideas 26 March 2019

Simply Delicious

(Family Features) Most parents face the same mealtime dilemma - making affordable and convenient food that the whole family will like. Time is short, palates are picky and some fear it will cost too much to put real food on the table.

For recipes and how-to videos, visit the Real Food Project at www.Hellmanns.com or www.BestFoods.com.

Pimento (Red Pepper) Cheese-Bacon Burgers

A Bobby Flay Recipe
Prep Time: 15 minutes / Chill Time: 30 minutes
4 servings

  • 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne powder
  • 1/4 pound extra sharp white cheddar cheese, coarsely grated
  • 1/4 pound extra sharp yellow cheddar cheese, coarsely grated
  • 1/3 cup drained and finely chopped roasted red peppers or piquillo
  • 1-1/2 pounds lean ground beef
  • 4 hamburger buns
  • 8 thick slices double smoked bacon, crisp-cooked
  1. Combine mayonnaise, salt, pepper and cayenne in large bowl with fork. Stir in cheese and roasted peppers. Cover and refrigerate at least 30 minutes.
  2. Meanwhile, shape ground beef into 4 patties. Season, if desired, with salt and black pepper; set aside.
  3. Grill or pan fry burgers, turning once, 8 minutes or until desired doneness. During last 30 seconds of cooking, evenly top each burger with cheese mixture, then cook covered until cheese melts slightly. Arrange burgers on buns, then evenly top with bacon.

Smoked Chile Cole Slaw

A Bobby Flay recipe
Prep Time: 10 minutes
Chill Time: 20 minutes
4 servings

  • 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 2 tablespoons chipotle peppers in adobo sauce
  • 2 tablespoons fresh lime juice
  • 2 teaspoons honey
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 1 medium head green cabbage, finely shredded
  • 2 large carrots, finely shredded
  • 1 small onion, halved and thinly sliced
  • 1/4 cup chopped fresh cilantro
  1. Combine mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.

Goat Cheese Crostini With Grape Salsa

A Bobby Flay Recipe
Prep Time: 20 minutes
Stand Time: 30 minutes
Cook Time: 8 minutes
6 servings

  • 1 cup red grapes, diced
  • 1 cup blue and/or black grapes, diced
  • 1/2 small red onion, finely chopped
  • 1 jalapeño pepper, finely chopped
  • 3 tablespoons chopped fresh cilantro or flat-leaf parsley, plus leaves for garnish
  • 2 tablespoons red wine vinegar
  • 4 slices whole grain bread, quartered, OR 1 baguette, thinly sliced into 16 pieces
  • 6 ounces herbed goat cheese, slightly softened
  • 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
  1. Combine grapes, onion, jalapeño pepper, cilantro and vinegar in medium bowl. Season, if desired, with salt and pepper. Let stand at least 30 minutes.
  2. Preheat oven to 375°F. Arrange bread on large baking sheet in a single layer and bake, turning once, 8 minutes or until lightly golden brown and crisp on both sides. Remove and let cool.
  3. Combine goat cheese with mayonnaise in small bowl until smooth. Season, if desired, with salt and pepper. Evenly spread cheese mixture onto crostinis, then top with grape salsa.

Grilled Potato Wedges With Malt Vinegar-Tarragon Dip

A Bobby Flay Recipe
Prep Time: 30 minutes
Chill Time: 30 minutes
Cook Time: 25 minutes
6 servings

  • 2/3 cup PLUS 1 teaspoon malt vinegar
  • 1-1/2 cups Hellmann's® or Best Foods® Real Mayonnaise
  • 1 tablespoon chopped tarragon
  • 5 Russet or all-purpose potatoes, scrubbed
  • 1/4 cup canola oil
  • 2 tablespoons finely chopped flat-leaf parsley
  1. Bring 2/3 cup vinegar to a boil over high heat in small saucepan and continue boiling until reduced by half. Remove saucepan from heat and let cool 5 minutes.
  2. Combine mayonnaise, cooled vinegar, remaining 1 teaspoon vinegar and tarragon in medium bowl. Season, if desired, with salt and pepper. Cover and refrigerate at least 30 minutes.
  3. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes or until potatoes are tender, but still firm. Drain and cool slightly. Cut each potato lengthwise into 8 slices.
  4. Brush potatoes with oil and season, if desired, with salt and pepper. Grill, turning once, 4 minutes or until golden and cooked through. Arrange potatoes on serving platter, then sprinkle with parsley. Serve with dip.

Mayonnaise mixture is also delicious with hot cooked chicken fingers or fish.

Source: Hellmann's

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