recipes

Videos 13 May 2021

Strawberry Cream Cheese Tart

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

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

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

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

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

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

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

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

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

Find more sweet summer recipes at Culinary.net.

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Watch video to see how to make this recipe!

Strawberry Cream Cheese Tart

Servings: 8

Crust:

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

Filling:

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

Horseradish Mashed Potatoes

(Culinary.net) Almost every get together – whether it’s family, friends or neighbors – always has one dish that’s the star of the show time after time. It’s usually a staple dish, but that doesn’t always mean it’s the main course.

It can be a side dish that pairs with almost everything else on the table. The kids gobble it up, and the adults ask “Can I have that recipe?”

Side dishes can be some of the most enjoyed foods at every meal. There is a large variety of options and a multitude of possibilities and variations of almost each and every classic side dish.

There are a lot of elements that go into making a stellar side, however. It must have lots of flavor and the seasoning needs to be on point.

Next time you’re looking for a versatile, delicious side dish nearly everyone will love, try these Horseradish Mashed Potatoes. They have a perfect potato texture and are full of creamy goodness with a horseradish kick to savor.

To make these potatoes, start with 2 quarts of water in a large pot. Add 1 teaspoon of salt and 3 pounds of Yukon Gold potatoes then boil 15-20 minutes. Reserve 1/2 cup of water from the pot.

In a separate mixing bowl, whisk 16 ounces of sour cream, 1/4 cup of horseradish, salt and pepper.

Add butter to warm potatoes then mash. Add sour cream mixture, chives and reserved water halfway through mashing.

Once you have the desired consistency, your potatoes are ready to serve with additional butter chives.

Once you sink your spoon into a bowl of these flavor-packed potatoes, you’ll understand why there are never any leftovers. These potatoes can satisfy almost any appetite with a unique flavor combination and appealing aroma.

Find more side dish recipes at Culinary.net.

Watch video to see how to make this recipe!

 

Horseradish Mashed Potatoes

Servings: 4-6

  • 2          quarts water
  • 1 1/4    teaspoons salt, divided
  • 3          pounds Yukon Gold potatoes, halved
  • 1          stick of unsalted butter, cut into 8 slices, divided
  • 16        ounces sour cream
  • 1/4       cup horseradish, prepared and squeezed of moisture
  • 1/2       teaspoon pepper
  • 1/4       cup chopped chives, plus additional for topping
  1. In saucepan, bring water and 1 teaspoon salt to boil. Add potatoes and boil 15-20 minutes. Reserve 1/2 cup liquid.
  2. Drain potatoes and place in bowl. Add six slices of butter and mash potatoes coarsely.
  3. In medium bowl, whisk together sour cream, horseradish, remaining salt, pepper and chives. Add mixture to mashed potatoes. Add reserved water. Mash to combine.
  4. Transfer to serving bowl and top with remaining butter pieces and additional chives.
Healthy 25 January 2021

Hearty, Wholesome Dishes to Support Immune Systems

(Family Features) If feeding your family wholesome meals is a daily goal, keep in mind you can serve up tasty foods that also feed your immune system by including ingredients like mushrooms. With their earthy flavor, mushrooms – like many other fruits and vegetables – can also play a positive role in supporting a healthy immune system.

Studies at Oregon State University concluded there are a variety of micronutrients important for supporting a healthy immune system. Consider that three of these nutrients (vitamin D, selenium and B vitamins) can be found in mushrooms, meaning these family-friendly recipes for Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto; Grilled Portobello Gyros with Yogurt Dill Sauce; Creamy Spinach, Mushroom and Lasagna Soup; and Asian Barbecue Sesame Salmon with Noodles and Veggies can help you add all-important nutrients to your family’s menu.

Find more ways to add mushrooms to family meals at mushroomcouncil.com.

Grilled Portobello Gyros with Yogurt Dill Sauce

Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4

  • 4          portobello mushrooms
  • 1          tablespoon extra-virgin olive oil
  • 1/2       teaspoon dried oregano
  • 1/4       teaspoon smoked paprika
  • 2          yellow bell peppers, sliced

Yogurt Dill Sauce:

  • 1          English cucumber, grated
  • 1          cup whole-milk

Greek yogurt

  • 1/2       cup sour cream
  • 2          tablespoons extra-virgin olive oil
  • 1/2       small lemon, juice only
  • 2          cloves garlic, minced
  • 1          teaspoon salt
  • 1          tablespoon minced fresh dill
  • 4          pita breads or naan
  • 2          tomatoes, thinly sliced
  • 1/2       red onion, thinly sliced
  • 1/2       head green lettuce
  • crumbled feta cheese (optional)
  1. Remove stems from mushrooms and brush caps with wet towel. Using spoon, carefully scrape out gills. Slice mushrooms into 1/4-inch pieces and place in medium bowl with olive oil, oregano and smoked paprika.
  2. Preheat indoor grill pan over medium-high heat. Add mushrooms and peppers; grill, tossing occasionally, until tender, 5-7 minutes.
  3. To make yogurt dill sauce: Squeeze grated cucumber in clean towel to remove excess liquid. Add to large bowl with yogurt, sour cream, olive oil, lemon juice, garlic, salt and dill. Stir to combine.
  4. To serve, place mushrooms and peppers in middle of pita bread. Top with tomatoes, onion, lettuce, feta, if desired, and big dollop of yogurt dill sauce.

Creamy Spinach, Mushroom and Lasagna Soup

Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4

  • 1          tablespoon extra-virgin olive oil
  • 2          cloves garlic, minced
  • 1          medium onion, small diced
  • 8          ounces crimini mushrooms, sliced
  • 1          jar (24 ounces) marinara sauce
  • 1          can (15 ounces) diced tomatoes
  • 2          tablespoons tomato paste
  • 2          teaspoons balsamic vinegar
  • 1          teaspoon granulated sugar
  • 1          tablespoon dried basil
  • 1/2       teaspoon salt
  • 1          teaspoon oregano
  • 1/2       teaspoon black pepper
  • 1          bay leaf
  • 3          cups vegetable broth
  • 6          lasagna noodles, broken into pieces
  • 1/2       cup heavy cream
  • 5          ounces fresh baby spinach
  • 1          cup whole-milk ricotta cheese
  • 1/2       cup shredded mozzarella cheese, for topping
  1. Heat large pot over medium heat.
  2. Add olive oil, garlic, onion and mushrooms. Cook, stirring occasionally, until onions and mushrooms soften, 4-5 minutes.
  3. Add marinara, diced tomatoes, tomato paste, vinegar, sugar, basil, salt, oregano, pepper, bay leaf and broth. Bring to boil over high heat then reduce heat to low and simmer.
  4. Add lasagna noodles and cook, stirring often, until softened, about 15 minutes. Remove from heat and remove bay leaf.
  5. Stir in heavy cream and spinach until wilted, 2-3 minutes.
  6. Divide between bowls and top with dollop of ricotta and sprinkle of mozzarella.

Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto

Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 50 minutes
Total time: 1 hour, 10 minutes
Servings: 4

Chicken:

  • 8          boneless, skinless chicken thighs
  • salt, to taste
  • pepper, to taste
  • 6          tablespoons unsalted butter
  • 16        ounces crimini mushrooms, quartered
  • 3          zucchini, sliced in half moons
  • 3          large carrots, thinly sliced
  • 4          sprigs fresh rosemary, leaves removed and roughly chopped
  • 4          cloves garlic, minced

Orzo:

  • 4          cups chicken or vegetable broth
  • 1          tablespoon unsalted butter
  • 1          tablespoon extra-virgin olive oil
  • 1          small yellow onion, diced
  • 2          garlic cloves, minced
  • 16        ounces crimini mushrooms, finely chopped
  • 1          cup uncooked orzo pasta
  • 1/8       teaspoon black pepper
  • 1/3       cup white wine
  • 1/3       cup shredded Parmesan cheese
  1. To make chicken: Preheat oven to 450 F.
  2. Pat chicken dry. Season with salt and pepper, to taste. In large skillet over medium-high heat, melt butter. Sear chicken until browned, 4-5 minutes on each side.
  3. In large bowl, toss mushrooms, zucchini, carrots, garlic and rosemary. On large baking sheet, spread vegetables. Nestle chicken into vegetables. Drizzle with butter and juices from pan.
  4. Bake 20 minutes until chicken is cooked through and vegetables are tender.
  5. To make orzo: In small pot over medium-low heat, warm broth.
  6. Using skillet from chicken, add butter and olive oil over medium heat. Add onion, garlic and mushrooms. Cook, stirring occasionally, until onions soften, 3-4 minutes.
  7. Add orzo and black pepper. Stir and cook 2 minutes. Add white wine and cook until evaporated, about 1 minute.
  8. Add warm broth to orzo 2/3 cup at a time, stirring until liquid is absorbed. Repeat with remaining broth, waiting until last batch is absorbed before adding more. Remove from heat and stir in Parmesan.
  9. Serve in individual bowls with chicken and roasted vegetables atop mushroom orzo risotto.

Asian Barbecue Sesame Salmon with Noodles and Veggies

Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4

Sauce:

  • 1/2       cup soy sauce
  • 2          tablespoons brown sugar
  • 1          tablespoon rice vinegar
  • 2          cloves garlic, minced
  • 1          teaspoon fresh ginger, minced
  • 1          teaspoon chili garlic sauce (optional)
  • 1          tablespoon toasted sesame oil
  • 2          tablespoons barbecue sauce
  • 2          tablespoons water
  • 2          teaspoons cornstarch
  • 1 1/2    pounds salmon (4 filets)
  • 12        ounces stir-fry (pad thai) rice noodles
  • 1          tablespoon toasted sesame oil
  • 1          pound white mushrooms, sliced
  • 1          cup sugar snap peas
  • 1          large broccoli head, cut into bite-size florets
  • 2-3       green onions, thinly sliced, for garnish
  • sesame seeds, for garnish
  1. Preheat oven to 400 F.
  2. In small saucepan, whisk soy sauce; brown sugar; rice vinegar; garlic; ginger; chili garlic sauce, if desired; sesame oil; and barbecue sauce. Bring to boil over high heat then reduce heat to simmer.
  3. In small bowl, whisk water and cornstarch. Pour into pan and cook on low, whisking often, until sauce thickens, 3-5 minutes. Remove from heat and set aside.
  4. Pour 3 tablespoons sauce into small bowl. Brush salmon filets with reserved sauce and place on baking sheet. Bake 15 minutes, or until salmon is flaky. Discard small bowl sauce if any remains.
  5. Cook stir-fry noodles according to package directions. Drain, rinse and set aside.
  6. Heat large skillet over medium heat. Add sesame oil. Add mushrooms, snap peas and broccoli. Cook, stirring often, until veggies are tender-crisp, 7-8 minutes. Add noodles and remaining sauce from pan; toss to combine.
  7. To serve, divide noodles, veggies and salmon between plates.
  8. Top with sliced green onions and sesame seeds.

Source: Mushroom Council

Meal Ideas 18 November 2020

Put a Zesty Spin on Weeknight Meals

(Family Features) Dinner in many households means foolproof recipes that families can count on, but those can become bland and boring. Finding new ways to put a twist on meals throughout the week adds fun to time spent in the kitchen while bringing new flavor to the table.

To help reinvigorate traditional weeknight dinners, chef Bobby Flay and Hidden Valley Ranch created the three-part Hidden Valley Ranch Night! series to debut dishes that bring bold flavor to traditional meals, such as these recipes for Ranch Crusted Burgers with Avocado Ranch Sauce and Ranch Seasoned Chicken and Mushroom Quesadillas with Tomato Salsa and Sour Cream. The series will provide a spin on weeknight staples to showcase the simplicity, versatility and zesty flavor of ranch seasoning when used to create family-friendly dinners any night of the week.

Find more information, including series episodes and additional recipes, at hiddenvalley.com/ranch-night.

Ranch Crusted Burgers with Avocado Ranch Sauce

Servings: 4

Avocado Ranch Sauce:

  • 1/4       cup mayonnaise
  • 1/4       cup sour cream
  • 1          tablespoon well-shaken buttermilk
  • 1/2       teaspoon Hidden Valley Ranch Seasoning
  • kosher salt
  • freshly ground black pepper
  • 3          green onions, thinly sliced
  • 2          avocados, peeled, pitted and diced

Ranch Spice Crusted Burger:

  • 1 1/2    teaspoons Hidden Valley Ranch Seasoning
  • 1          teaspoon paprika
  • kosher salt
  • freshly ground pepper
  • 1 1/2    pounds ground chuck (80% lean)
  • 2          tablespoons canola oil
  • 8          slices American cheese
  • 1/4       cup water
  • 4          brioche buns, split in half
  • Avocado Ranch Sauce
  1. To make avocado ranch sauce: In bowl, whisk mayonnaise, sour cream, buttermilk, ranch seasoning, salt and pepper until smooth. Fold in green onions and diced avocados; set aside.
  2. To make burgers: In small bowl, whisk ranch seasoning, paprika, salt and pepper.
  3. Heat large cast-iron pan or griddle over high heat. Divide meat into four 6-ounce patties and make deep depression in centers with thumb. Season each with spice rub on one side.
  4. Add canola oil to pan and heat until shimmering. Place on burgers in pan, spice side down, and cook until golden brown and lightly charred, 4 minutes. Turn burgers over and cook 4 minutes, or until they reach desired doneness.
  5. Top each burger with two slices cheese. Add water to pan and cover tightly with lid 10 seconds, or until the cheese is melted.
  6. Place burgers on bottom buns and top each with avocado ranch sauce and top buns.

Ranch Seasoned Chicken and Mushroom Quesadillas with Tomato Salsa and Sour Cream

Servings: 4

Tomato Salsa:

  • 4          plum tomatoes, seeded and finely diced
  • 1/2       small red onion, finely diced
  • 1/2       jalapeno, finely diced
  • 1          lime, juice only
  • 2          tablespoons olive oil
  • 3          tablespoons fresh basil, finely chopped into ribbons
  • kosher salt
  • freshly ground black pepper

Quesadillas:

  • 2          tablespoons canola oil
  • 1 1/2    pounds cremini or button mushrooms, thinly sliced
  • 2          teaspoons Hidden Valley Ranch Seasoning, divided
  • 12        flour tortillas (6 inches)
  • 2          cups shredded Monterey Jack cheese
  • 16        ounces roasted or rotisserie chicken, shredded
  • kosher salt
  • freshly ground black pepper
  • canola oil
  • 1/2       cup sour cream
  • tomato salsa
  • 2          tablespoons fresh basil, chopped
  1. To make tomato salsa: In medium bowl, combine tomatoes, red onion, jalapeno, lime juice, olive oil and basil; season with salt and pepper. Refrigerate until ready to use.
  2. To make quesadillas: Preheat oven to 450 F.
  3. In large saute pan over medium-high heat, heat oil. Add mushrooms and season with 1 1/2 teaspoons ranch seasoning. Cook until mushrooms are golden brown and liquid has evaporated. Set aside to cool.
  4. Place tortillas next to each other on baking sheet. Sprinkle thin layer of cheese on eight tortillas. Add cooled mushrooms to four tortillas and shredded chicken to other four tortillas. Season each layer with salt and pepper. Stack tortillas to create four, two-layer quesadillas. Cover each with remaining tortillas; brush top tortillas lightly with canola oil and sprinkle with remaining ranch seasoning.
  5. Bake 6-8 minutes until cheese is melted and tortillas turn lightly golden brown with crispy edges.
  6. Cut each quesadilla into four pieces. Garnish each slice with dollop of sour cream. Add dollop of tomato salsa on top of sour cream and garnish with basil.

Source: Hidden Valley Ranch

Videos 29 October 2020

Roasted Onion and Garlic Mashed Potatoes

(Family Features) No holiday celebration can be considered complete without taste bud-tingling sides to pair with your favorite seasonal dishes. Whether you’re able to celebrate with loved ones or joining virtually from afar, dining together with traditional holiday foods is oftentimes a major part of the festivities.

For a salivation-worthy side dish, turn to a seasonal classic like mashed potatoes but with a slight twist. Onions, at just 45 calories per serving, add a flavorful boost to Roasted Onion and Garlic Mashed Potatoes, and they serve as a source of dietary fiber, vitamin C, vitamin B6, potassium and other key nutrients such as folate, calcium and iron.

Also known as nature’s ninja due to their many “skills,” onions can add abundant flavor to many dishes. This simple recipe calls for less than 10 ingredients and is an easy way to serve up an iconic holiday side. Because it makes 12 servings, you can feed a small gathering and still enjoy leftovers for a next-day snack.

To find more holiday recipe ideas, visit onions-usa.org.

Watch video to see how to make this recipe!

Roasted Onion and Garlic Mashed Potatoes

Servings: 12

Onion:

  • 2          cups white onion, diced
  • 1/4       cup coarsely chopped garlic
  • 1          tablespoon olive oil

Potatoes:

  • 8          cups potatoes, peeled and cut in half
  • 8          cups water
  • 6          tablespoons butter
  • 1/2       cup sour cream
  • 2          teaspoons salt
  • 1/2       teaspoon ground black pepper
  1. Heat oven to 350 F.
  2. Combine onions, garlic and olive oil. Place in ovenproof baking dish; cover tightly with foil and bake 45 minutes until tender. Remove from oven and set aside.
  3. In large saucepan, cover potatoes with water and bring to boil over high heat. Reduce to medium heat and cook 20-30 minutes until tender. Drain well. Do not let cool.
  4. In bowl, mash or whip potatoes, roasted onions, butter, sour cream, salt and pepper until fluffy and combined.

Source: National Onion Association

Meal Ideas 20 October 2020

Busy Season Meal Solutions

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

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

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

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

California-Style Cheesy Enchilada Casserole

Cooking Sauce:

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

Casserole:

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

Source: Real California Milk

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

Videos 09 October 2020

Chipotle Veggie Chili

(Culinary.net) Picture in your mind a warm bowl cupped in your hands, defrosting your fingertips after you just walked inside from a chilly afternoon. The bowl is heavy, full of hearty vegetables and spicy pepper that in just a few short moments will overwhelm your palate.

You dive in with a spoon, savoring every flavorful bite as you dip down to the bottom of the bowl searching for more to slurp up with every spoonful. Onion, red bell pepper and even corn all blended into not only a vegetarian meal but a chili-lover’s paradise.

You throw your sweater to the side of the couch as your body temperature begins to rise. You start to feel your energy return as you spoon a second helping into your bowl for round two.
Not only does this recipe for Chipotle Veggie Chili hit you with a wide array of balanced flavors, but there is a surprise hint of citrus added toward the end – lime juice.

Just to add a little more texture and vibrance to this dish, it can be topped with your favorite garnishes like guacamole, sour cream, jalapeno slices and cilantro.

This Chipotle Veggie Chili is simple to make, needing just one pot throughout the entire cooking process. It simmers for about 25 minutes while you unwind from a long day.

So next time you need a pick-me-up after a chilly day outside, give this one a try. The savory aromas and wholesome consistency make this chili a 10-out-of-10 and a crowd favorite.

Find more recipes perfect for cooler weather at Culinary.net.

Watch video to see how to make this recipe!

Chipotle Veggie Chili

Servings: 6-8

  • 3          tablespoons olive oil
  • 1          medium yellow onion, chopped
  • 5/8       teaspoon sea salt, divided
  • 1/4       teaspoon pepper, divided
  • 2          garlic cloves, minced
  • 1          red bell pepper, chopped
  • 1          can (14 ounces) diced fire-roasted tomatoes
  • 1          can (14 ounces) red beans, drained and rinsed
  • 1          can (14 ounces) pinto beans, drained and rinsed
  • 1          cup vegetable broth
  • 1          can (7 ounces) chipotles in adobo sauce
  • 2          cans (15 ounces each) sweet corn with liquid
  • 2          limes, juiced
  • guacamole (optional)
  • sour cream (optional)
  • jalapeno slices (optional)
  • cilantro (optional)
  1. In large dutch oven, heat oil over medium heat. Add onion, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir and cook 5 minutes until onion is translucent. Add garlic and red pepper. Stir and cook 8 minutes until soft.
  2. Add tomatoes, red beans, pinto beans, broth, chipotles in adobo sauce, corn, remaining salt and remaining pepper. Simmer 25 minutes, stirring occasionally, until chili has thickened.
  3. Squeeze lime juice into pot; stir. Serve with guacamole, sour cream, jalapeno slices and cilantro, if desired.
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

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