recipes

Snacks 29 July 2021

Sweet and Savory School Day Snacks

(Family Features) As children head back to school and parents work to balance hectic schedules, it can be difficult to maintain a meal plan that doesn’t consume too much time. Make your morning meals, lunchbox packing and meal prepping easier by including time-saving hacks like easy-to-use ingredients and recipes.

Getting back into a routine can be stressful, but Cheesy Quinoa Bites offer a kid-friendly, parent-approved breakfast option that can be enjoyed at the kitchen counter, on the way to school or as a snack during the day. Try making them Sunday evening then simply reheating throughout the week for an appetizing way to encourage kiddos to eat their veggies and start the day strong.

For a snack to be enjoyed as a mid-morning treat or afternoon pick-me-up, pack these Pine Nut Strawberry Rice Bars in lunchboxes to help boost energy with a sweet-and-savory combination. Or, you can store them in the fridge and keep them at home as a reward after a long day of learning.

Ready in just 10 minutes, Success Boil-in-Bag quinoa and rice are the keys to these quick and easy recipes with a no measure, no mess process that makes cooking simple. Enjoyed by kids and adults alike, they’re made using high-quality ingredients to help you and your loved ones enjoy hassle-free school days from start to finish.

Find more back-to-school snacking solutions at SuccessRice.com .

Cheesy Quinoa Bites

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 12

  • 1          bag Success Tri-Color Quinoa
  • 2          cups aged cheddar cheese, shredded and divided
  • 2          eggs
  • 3/4       cup broccoli florets, cooked and finely chopped
  • 1/3       cup orange bell pepper, finely diced
  • 3/4       teaspoon salt
  1. Preheat oven to 375 F. Grease 12 muffin cups. Cook quinoa according to package directions; let cool slightly.
  2. Stir together quinoa, 1 1/2 cups cheddar cheese, eggs, broccoli, bell pepper and salt. Spoon mixture into prepared muffin cups. Sprinkle remaining cheese over top.
  3. Bake 18-20 minutes, or until golden brown and set. Let cool slightly in pan on rack; invert onto rack and let cool completely or serve warm.

Substitution: Use finely chopped sun-dried tomatoes, black olives or pickled jalapeno peppers for orange bell pepper, if desired.

Pine Nut Strawberry Rice Bars

Prep time: 10 minutes
Cook time: 25 minutes
Yield: 36 bars

  • 1          bag Success White Rice or Brown Rice
  • nonstick cooking spray
  • 3          tablespoons butter, softened
  • 1/3       cup sugar
  • 1/4       cup strawberry jam
  • 2          eggs, beaten
  • 1          teaspoon lemon extract
  • 2 1/2    cups all-purpose flour, sifted
  • 2          teaspoons baking powder
  • 2          teaspoons ground turmeric
  • 1          teaspoon baking soda
  • 1 1/2    cups fresh strawberries, hulled and sliced
  • 1/2       cup unsalted pine nuts, chopped
  1. Prepare rice according to package directions. Coat 9-by-13-inch baking pan with nonstick cooking spray and set aside. Preheat oven to 350 F.
  2. In bowl or electric mixer on medium speed, beat butter, sugar and strawberry jam until thoroughly combined. Add eggs and lemon extract; continue beating until well mixed.
  3. In separate bowl, sift flour, baking powder, turmeric and baking soda.
  4. Add rice to flour mixture and mix thoroughly. Combine rice mixture with egg mixture. Gently fold in strawberries and nuts.
  5. Spread batter in prepared pan. Bake 25 minutes.
  6. Remove bars from oven and cool in pan. Once cool, transfer to cutting board and cut into 36 bars. Store in refrigerator.

Source: Success Rice

Breakfast & Brunch 28 July 2021

Sweet Ideas for Easy Back-to-School Breakfasts

(Family Features) A healthy breakfast can give your student a boost that lasts all day long. Mornings tend to be rushed, but it’s still possible to prepare easy breakfasts that power little learners throughout the school day.

Fresh fruit is a breakfast staple, and a nutritious option like watermelon is a sweet way to satisfy hunger (and thirst). As a refreshing ingredient or standalone treat, watermelon includes just 80 calories and no fat. It’s an excellent source of vitamin C (25%) and because it’s made of 92% water, it’s a flavorful way to encourage kids to start a busy day well hydrated.

A bowl of watermelon cut into cubes, balls or fun shapes is a winning idea, but you can also think outside the rind with these ways to give watermelon a place at your breakfast table:

  • Top a grain-based cereal like corn flakes or oatmeal with bite-size bits.
  • Make Watermelon Donuts for a grab-and-go delight, perfect on hectic mornings.
  • Freeze cubes overnight and use them in place of ice with your favorite smoothie ingredients.
  • Put a twist on a breakfast favorite with these Watermelon Oat Flour Waffles.
  • Add a layer of oat crumble to a bowl of watermelon balls for a savory, satisfying treat.

Kid-Friendly Cuts
It’s no secret that kids gravitate toward fun foods. Watermelon is a versatile fruit that offers plenty of serving options that let kids get hands-on and creative.

Slices
A classic watermelon slice may be basic, but it does have a few tricks up its sleeve. With the rind on, it’s an instant finger food with a built-in “handle.” Add a wooden stick for watermelon you can eat like a sucker or pop it in the freezer for a cool way to start the day.

Cubes
Simple and versatile cubes are a solution for banishing breakfast boredom. You can cube a melon and use them differently every day of the week by eating them on their own, mixing in a fruit salad, layering with other ingredients, blending in a smoothie and more.

Sticks
There’s nothing like a dipper to get kids’ attention. A watermelon stick offers a bit of rind to hold onto and a juicy strip of sweet melon that’s perfect for dunking in a cup of yogurt or fruit dip.

Cutouts
Cut watermelon into thin slices and use cookie cutters to create a treat that shows off creativity.

Get in a school morning groove with more easy breakfast ideas at watermelon.org .

Watermelon Oat Flour Waffles

Yield: 8 waffles

Waffles:

  • 1          cup old-fashioned or regular oats
  • 3/4       cup all-purpose flour
  • 1          tablespoon baking powder
  • 1/2       teaspoon salt
  • 1          cup watermelon juice
  • 1/2       cup vegetable oil
  • 4          egg whites
  • nonstick cooking spray

Garnish:

  • 2          cups plain Greek yogurt
  • 3          cups watermelon, diced 1/2 inch
  • fresh mint leaves
  • powdered sugar (optional)
  • honey (optional)
  1. Preheat Belgian or regular waffle iron.
  2. In blender, process oat flakes into flour.
  3. In bowl, mix oat flour, all-purpose flour, baking powder and salt. Mix in watermelon juice and oil.
  4. Whip egg whites into stiff peaks and fold into batter.
  5. Spray hot waffle iron with nonstick cooking spray. Pour batter into waffle iron and bake 3-4 minutes, or according to waffle iron instructions. Repeat with remaining batter.
  6. Garnish waffles with yogurt; watermelon cubes; mint sprigs; powdered sugar, if desired; and honey, if desired.

Watermelon Donuts

Servings: 1

  • 2          slices seedless watermelon, 1 1/2 inches thick
  • 2          tablespoons nonfat plain Greek yogurt
  • 1          pinch sugar
  • vanilla, to taste
  • 9          slivered almonds
  1. Cut out donut shapes from watermelon slices.
  2. Sweeten Greek yogurt with sugar and vanilla, to taste, to create frosting.
  3. Frost half of watermelon donuts with half of frosting. Add layer of remaining watermelon donuts and top with remaining frosting.
  4. Sprinkle toasted almonds over top and serve.

Source: National Watermelon Promotion Board

Meal Ideas 15 June 2021

Infuse Bright, Nutritional Flavor into Summer

(Family Features) When families fire up their grills and turn to favorite summer recipes for filling meals, nutritional considerations are often not the focus. However, this doesn’t have to be the case. This year, you can rethink traditional seasonal menus by opting for main courses – and even desserts – that offer healthier returns by incorporating ingredients like whole oranges, which provide a multitude of nutritional benefits.

Adding an ingredient like California Valencia oranges to your family’s dishes means you’re including a rich source of vitamin C (70% of the daily value) and an excellent source of folate (20% of the daily value) in your seasonal spread. As a balance of sweet and tart, the extra juicy oranges reach their peak in summer, making them perfect for warm-weather recipes, juicing or as portable snacks to take along on adventures.

Plus, their anti-inflammatory benefits help support the body, especially as outdoor activities increase in the warm weather. The potassium found in oranges also helps support cell function, healthy blood pressure levels, bone health and hydration.

When it comes to meal planning, oranges are a highly versatile fruit that can be added to both sweet and savory dishes, as well as beverages, cocktails, sauces, frozen desserts, smoothies and more. To introduce a depth of flavor and burst of nutrition to dishes, add a sprinkle of zest, segments or fresh-squeezed juice, or even grill the fruit to bring out the flavor.

Try combining them with tastes of the Mediterranean for dinner with Orange and Harissa Glazed Beef Kebabs or end your meal with a refreshing sweet treat like Orange Ice Cream the entire family can enjoy.

By introducing the sweetness of oranges to your warm-weather menu, you can infuse fresh flavor while rethinking family favorites. Visit CaliforniaCitrusGrowers.com for more information on California oranges.

Orange and Harissa Glazed Beef Kebabs

Prep time: 2 hours
Cook time: 20 minutes
Servings: 2

  • 1/2       cup California Valencia orange juice, freshly squeezed
  • 2          California Valencia oranges, zested and segmented
  • 2          tablespoons harissa paste
  • 2          tablespoons honey
  • 2          tablespoons olive oil
  • 1          tablespoon fresh mint leaves, roughly chopped
  • 2          garlic cloves, finely chopped
  • 8          ounces beef tenderloin, cut into 2-inch cubes
  • 1          green bell pepper, cut into 2-inch squares
  • 1          red onion, cut into 2-inch squares
  • 16        broccoli florets, raw
  • kosher salt, to taste
  • black pepper, to taste
  • cooked couscous
  • mandarin chutney
  1. In mixing bowl, combine orange juice and zest, harissa, honey, oil, mint and garlic; mix well.
  2. Add beef cubes and toss to coat; marinate 2 hours in refrigerator.
  3. Using long skewers, build kebabs, alternating beef, peppers, onions and broccoli on each.
  4. Heat grill to medium-high heat.
  5. Season kebabs with salt and pepper, to taste. Grill until vegetables are cooked through and beef reaches desired doneness.
  6. Serve over bed of couscous and top with mandarin chutney.

Orange Ice Cream

Prep time: 1 hour
Servings: 6

  • 2          cups California Valencia orange juice, freshly squeezed
  • 1 1/2    cups whole milk
  • 1 1/2    cups heavy cream
  • 1/2       vanilla bean
  • 2          tablespoons glucose syrup or corn syrup
  • 1/4       cup non-fat dry milk powder
  • 2/3       cup granulated sugar
  • 3          egg yolks
  • 2          California Valencia oranges, zest only
  • California Valencia orange slices, for garnish
  1. Prepare ice cream making vessel or unit, such as old-fashioned churner or ice cream machine with motor.
  2. Reduce orange juice to 1 cup; ice down to chill.
  3. In saucepan over medium heat, combine milk, cream, vanilla scraped pod and seeds, and glucose syrup until hot; remove from heat. Steep 30 minutes.
  4. In bowl, combine milk powder and sugar. Add dry mixture into hot cream mixture. Whisk to combine. Return mixture to medium heat.
  5. In separate heat-safe bowl, combine egg yolks and orange zest.
  6. In small increments, pour hot mixture over yolks and zest. Mix vigorously while pouring.
  7. Cook to 185 F.
  8. Remove from heat and pour through fine strainer. Hand-blend until smooth.
  9. Ice down immediately. Add cooled, reduced orange juice. Hand blend to combine.
  10. Spin and freeze then follow directions according to machine or vessel to make ice cream.
  11. Serve with orange slices.

Source: California Citrus Growers

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

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.

Did you make this recipe? We would love to see it! Use #MyCulinaryConnection on your favorite social network and let us see your work!

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.
Meal Ideas 11 May 2021

A Truly Memorable Summer Menu

(Family Features) Summer days are often spent with family and friends, soaking in the sun’s rays and enjoying outdoor living with warm-weather activities. Complement this year’s summertime excitement with food that matches your enthusiasm for the season.

Your menu can start with a fruity dip and a salad before diving into steak for the main course and a kid-friendly treat to top it all off. These recipes make the most of what summer has to offer with fresh fruits and veggies, bright and refreshing greens, tender cuts of meat and frozen treats that celebrate those memorable moments together.

Find more summer recipe inspiration at Culinary.net.

Dip Up a Good Time

Whether your summer days include planning extravagant meals or your on-the-go lifestyle calls for quick and easy recipes, simple snacks can fit a wide variety of menus. Dips are a perfect solution for afternoon pick-me-ups or evening appetizers when the whole family comes together.

This Apple Guacamole can be made in mere minutes, making it an ideal shareable among loved ones, by combining mashed avocados and seasonings with chopped Granny Smith apple pieces.

Visit Culinary.net for more snack ideas.

Apple Guacamole

Recipe adapted from the Meredith Corporation
Prep time: 10 minutes
Servings: 8-10

  • 3          ripe avocados, halved and pitted
  • 1/2       cup finely chopped Vidalia onion
  • 1/2       cup snipped fresh cilantro
  • 1          lime, juice only
  • bottled hot pepper sauce, to taste
  • 1          Granny Smith apple, peeled, cored and finely chopped
  • kosher salt, to taste
  • tortilla chips
  1. In bowl, use fork to mash avocados, onion, cilantro, lime juice and hot pepper sauce to desired consistency. Stir in apple and season with salt, to taste.
  2. Serve with tortilla chips.

Savor a Bite of Steak

A hearty flavor profile and perfectly prepared, high-quality meat can make a summer meal truly spectacular, especially when paired with fresh veggies in a protein-packed sandwich.

Inspired by Vietnamese tradition, this Steak Banh Mi recipe – which features tender grass-fed flat iron steak, pickled carrots, bright lettuce and crunchy cucumbers – is sure to be a crowd-pleaser at your next summer gathering. Take your taste buds to new heights with Silver Fern Farms natural cuts of 100% grass-fed beef from New Zealand, which is minimally processed with no added growth hormones or antibiotics. There, the animals roam and graze freely over lush green hills and pastures, resulting in lean, flavorful, nutritious meat that tastes just as nature intended.

Visit silverfernfarms.com for more inspiration.

Steak Banh Mi

Prep time: 2 hours
Cook time: 15 minutes
Servings: 2

  • 10        ounces Silver Fern Farms New Zealand grass-fed beef flat iron steak
  • 2          teaspoons hoisin sauce
  • 2          teaspoons soy sauce
  • 2          teaspoons honey
  • 1          teaspoon fish sauce
  • 1          clove garlic, minced
  • 1          teaspoon, plus 1/2 cup, rice vinegar, divided
  • 1/8       teaspoon five-spice powder
  • 2          tablespoons sugar
  • 1          pinch salt
  • 1          small carrot, cut into matchsticks
  • 1          tablespoon vegetable oil
  • 1/4       cup water
  • 2          Vietnamese baguettes or dinner rolls
  • 1/4       cup mayonnaise
  • 4          Batavia lettuce leaves
  • 1/4       cup cilantro, chopped
  • 1          Persian cucumber, sliced
  1. Remove steak from packaging and set aside 10 minutes. Once steak reaches room temperature, place steak in deep plate or storage container. In small bowl, combine hoisin sauce, soy sauce, honey, fish sauce, garlic, 1 teaspoon rice vinegar and five-spice powder; pour over steak. Cover and marinate in fridge at least 2 hours, or overnight.
  2. In small pot over medium heat, heat remaining rice vinegar, sugar and salt. Cook and stir until sugar and salt dissolve. Remove from heat and let cool.
  3. Place carrots in deep plate or storage container. Pour cooled pickling liquid over carrots. Set aside to marinate.
  4. Remove steak from marinade and pat dry. Reserve marinade.
  5. Heat oven to 325 F.
  6. Heat heavy-bottomed pan over high heat and add oil. Once oil begins to smoke, add steak. Sear both sides, about 1 minute per side. Lower heat to medium.
  7. Add reserved marinade and water to pan. Cook, covered, 3 minutes, removing lid to flip meat occasionally. Remove lid and let sauce reduce 1 minute, or until slightly thickened.
  8. Transfer steak and sauce to large plate and let rest 10 minutes before slicing.
  9. Toast baguettes in oven 5 minutes. Let cool 5-10 minutes.
  10. Slice baguettes along middle without cutting through.
  11. Slice steak into thin pieces.
  12. Spread mayonnaise on baguettes and add 1-2 lettuce leaves to each. Layer steak on lettuce leaves followed by cilantro, cucumbers and pickled carrots. Slice baguette into two sandwiches.

Go for Satisfying Summer Greens

Many summer meals start with a simple yet satisfying appetizer: salad. This year, make sure you set the table with a bright, delightful bowl of greens that sets the tone for an enjoyable and festive meal with loved ones.

This Apple, Strawberry, Blueberry Salad calls for an array of fruits, including a homemade blueberry dressing, paired with Fresh Express 5-Lettuce Mix for a fresh and flavorful base with pecan halves to add crunch. The salads are thoroughly washed, rinsed and gently dried then sealed in Keep-Crisp bags to maintain freshness.

Find more salad inspiration at freshexpress.com.

Apple, Strawberry, Blueberry Salad

Total Time: 30 minutes
Servings: 6

Blueberry Dressing:

  • 2          cups fresh blueberries
  • 1/4       cup balsamic vinegar
  • 2          tablespoons honey
  • 1          tablespoon lemon juice
  • 1/2       cup olive oil
  • salt, to taste
  • pepper, to taste

           

  • 2          large apples
  • 2          packages (6 ounces each) Fresh Express 5-Lettuce Mix
  • 1          pint strawberries, cut in half
  • 1          pint blueberries
  • 1/2       cup pecan halves, toasted
  • blueberry dressing
  1. To make blueberry dressing: In blender, process blueberries, balsamic vinegar, honey, lemon juice, olive oil and salt and pepper, to taste, until smooth. Set aside.
  2. To prepare salad: Cut apples into 1/4-inch thick slices. Using 1-1/2-inch diameter star-shaped cutter, cut apple slices into stars.
  3. Place lettuce mix in large bowl; add apples, strawberries and blueberries. Sprinkle with pecans. Before serving, drizzle each salad with blueberry dressing.

Sweet, Summery Treats

After some fun in the pool and time spent in the sun, a cooling treat is often the perfect way to cap off a summer day. Fresh fruits make those sweet eats even tastier and easier by making dessert in the morning and letting it freeze while you enjoy the warmth outdoors.

These Watermelon Berry Frozen Pops make dessert about as simple as possible by blending watermelon, blueberries, raspberries and honey before adding to ice pop molds and freezing throughout the day. With the addition of refreshing watermelon, you’re opting for a flavorful fruit that includes just 80 calories and no fat while providing an excellent source of vitamin C (25%) and higher levels of lycopene (12.7 milligrams per 2-cup serving) – an antioxidant being studied for its role in sun protection – than any other fresh fruit or vegetable.

To find more summertime snacks, meals and treats, visit watermelon.org.

Watermelon Berry Frozen Pops

Servings: 8

  • 6          cups watermelon
  • 1          cup blueberries, divided
  • 1          cup raspberries, divided
  • 3          tablespoons honey
  1. In blender, blend watermelon, 1/2 cup blueberries, 1/2 cup raspberries and honey until smooth. Press through fine mesh strainer to remove pulp and seeds.
  2. Fill ice pop molds 3/4 full with liquid. Add remaining whole blueberries and raspberries to molds. Insert sticks and freeze at least 4 hours, or until completely frozen.

 Photo courtesy of Getty Images (Apple Guacamole)

Source: Beef + Lamb New Zealand
Fresh Express
National Watermelon Promotion Board

Meal Ideas 12 April 2021

Go Gluten-Free with Family Favorites

(Family Features) Time available to cook, your family's preferred dishes, ingredients you have in the pantry - there are plenty of considerations that may limit your options for an at-home menu. Add in a gluten allergy, or simply a desire to avoid it, and it may feel impossible to appease everyone.

However, all it takes is simple ingredient swaps to turn a family favorite into a gluten-free recipe. From pizza at dinnertime to a chocolatey dessert, these dishes offer easy, flavorful ways to make your menu gluten-free.

A Healthier Homemade Pizza
Creating a gluten-free dinner can be as easy as tweaking some of your loved ones' favorite meals. Even pizza can offer a gluten-free solution when you rethink the ingredients included.

Satisfy your family's needs with an option like Toufayan Gluten-Free Wraps in place of traditional crust in this Gluten-Free Barbecue Skillet Pizza. Made from wholesome, all-natural ingredients with no cholesterol or trans fats, these easily foldable wraps are available in four flavors, making them perfect for homemade pizza.

Visit Toufayan.com to find more mealtime solutions.

Gluten-Free Barbecue Skillet Pizza

Servings: 6

  • 1 tablespoon olive oil, divided
  • 1 Toufayan Gluten-Free Original Wrap
  • 3 tablespoons gluten-free barbecue sauce
  • 4 cooked sausage links, crumbled
  • 2 cups diced Mozzarella cheese
  • 2 tablespoons chopped green onion
  • fresh Parmesan cheese, for garnish (optional)
  • fresh fennel fronds, for garnish (optional)
  • crushed red pepper, for garnish (optional)
  • salt, to taste
  • pepper, to taste
  1. Heat oven to broil.
  2. Heat cast-iron skillet over medium heat. Add 1-2 teaspoons olive oil; spread to cover bottom of skillet.
  3. Place wrap in skillet, brush with barbecue sauce and add sausage, Mozzarella and green onion.
  4. Fry 2-3 minutes, or until bottom of wrap is golden and crispy.
  5. Place skillet under broiler until cheese is melted and bubbly, about 2 minutes.
  6. Remove from broiler, place on cutting board and sprinkle with Parmesan, fennel fronds and crushed red pepper, if desired.
  7. Season with salt and pepper, to taste; drizzle with remaining olive oil, cut and serve.

Dish Up a Dynamic Dessert

Going gluten-free isn't just for meals from breakfast to dinner - you can cut gluten from delicious desserts, too.

This Cookie Brownie Supreme calls for layers of cookie dough, cookies and brownies for a taste bud tempting way to round out a meal with those you love. One of the key ingredients is Goodie Girl Chocolate Creme Sandwich Cookies, made with real cocoa and a sweet cream filling between two chocolate wafers. They're made without artificial flavors, colors or preservatives for a gluten-free, vegan and peanut-free treat.

Find more varieties and dessert ideas at goodiegirl.com.

Cookie Brownie Supreme

Recipe courtesy of glutenfreewith3.com

Cookie Dough Layer:

  • 1 stick softened butter
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 1/4 teaspoons vanilla extract
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups gluten-free flour
  • 1 cup semi-sweet chocolate chip

Cookie Layer:

  • 25 Goodie Girl Chocolate Creme Sandwich Cookies

Brownie Layer:

  • 1 stick butter
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup cocoa powder
  • 3 eggs
  • 3/4 cup gluten-free flour
  • 1 teaspoon baking powder
  • 6 Goodie Girl Chocolate Creme Sandwich Cookies, crushed
  • 1/4 cup semi-sweet chocolate chips
  • vanilla ice cream (optional)
  • chocolate syrup (optional)
  1. Preheat oven to 350 F. Prepare 9-by-9-inch cake pan with parchment paper.
  2. To make cookie dough layer: In large bowl, combine softened butter, brown sugar, sugar and vanilla. Mix with handheld mixer until combined and creamy. Add egg and beat until combined.
  3. In small bowl, combine baking soda, salt and flour. Beat flour mixture gradually into sugar mixture. Once completely combined, fold in chocolate chips. Add cookie dough layer to bottom of prepared pan and spread evenly.
  4. To make cookie layer: Layer cookies on top of cookie dough layer.
  5. To make brownie layer: In saucepan, melt butter, sugar and salt until completely combined. Remove from heat and transfer to large bowl. Add vanilla, cocoa and eggs; mix. Slowly add flour and baking powder. Mix until completely combined.
  6. Pour brownie mixture over cookie layer. Spread evenly.
  7. Top with crushed cookies and chocolate chips.
  8. Bake 50 minutes. Let cool completely before removing from pan. Slice and top with vanilla ice cream and chocolate syrup, if desired.

Source: Toufayan

Breakfast & Brunch 05 March 2021

A Brunch Spread Fit for Spring

From tasty small bites to a filling feast and even dessert for breakfast, brunch options are nearly endless. Take your spring brunch to the next level with recipes that appease appetites of all kinds.

First, start with portioned pastry cups perfect for appetizers. Bring out the protein-packed breakfast burritos for the main course then, for a final touch of sweet deliciousness, offer up lemony doughnuts to cap off the feast.

Find more brunch recipes at Culinary.net.

Bite-Sized Breakfast

Appetizer-sized portions and small bites of all sorts are ideal for breakfast spreads, and these Pastry Brunch Cups are perfect for starting a morning meal with loved ones. Or, if a busy schedule looms, try baking a batch and separating into appropriate serving sizes for a simple way to meal prep heading into a new week.

Find more breakfast recipes at Culinary.net.

Pastry Brunch Cups

Servings: 18

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1 cup shredded Swiss cheese
  • 2 sheets puff pastry
  • 18 eggs
  • 2 cups diced ham
  • chopped fresh green onions

Heat oven 375 F.

  1. In small saucepan, melt butter. Whisk flour with butter. Gradually pour in milk, whisking each time. Bring to simmer, whisking until mixture starts to thicken. Remove from heat; stir in Swiss cheese. Set aside.
  2. Use rolling pin to thin out puff pastries. Cut each into nine squares. Line pastry squares in muffin cups, pressing bottoms down firmly and moving pastries up sides for edges to come up just over muffin tins. Fill each cup with 1 teaspoon cheese sauce. Crack one egg into each cup and sprinkle each with diced ham.
  3. Bake 10-15 minutes until eggs set. Sprinkle with chopped green onions.

Power Brunch with a Protein-Packed Burrito

A well-rounded brunch calls for a multitude of dishes and beverages, but it wouldn’t be complete without a protein-packed recipe to get the day started.

This delicious Breakfast Burrito is loaded with colorful veggies and Silver Fern Farms 100% grass-fed strip steak. Hailing from New Zealand, home to some of the world’s most natural tasting beef and lamb, this premium cut of beef is aged 21 days and minimally processed with no added growth hormones or antibiotics. The animals are grass-fed year-round and allowed to roam and graze freely, so the beef offers a lean, flavorful texture that tastes just as nature intended.

Visit silverfernfarms.com to find more at-home brunch inspiration.

Breakfast Burrito

  • 1 Silver Fern Farms New Zealand 100% Grass-Fed New York Strip Steak (10 ounces)
  • oil
  • salt, to taste
  • pepper, to taste
  • 1/2 onion, finely chopped
  • 1 red bell pepper, sliced lengthwise
  • 4 large mushrooms, sliced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2-1 teaspoon chili powder
  • 1 tomato, finely chopped
  • 8 eggs
  • 1/2 cup milk
  • 4 large tortillas
  • 1 cup spinach
  • 1 1/2 ounces feta cheese, crumbled
  • 1/4 cup cilantro
  • 1 avocado
  • lime wedges (optional)
  • hot sauce (optional)
  1. Remove steak from packaging and set aside 10 minutes. Once steak reaches room temperature, heat pan over medium-high heat.
  2. Rub steak with oil and season with salt and pepper, to taste.
  3. Cook until medium-rare, approximately 3-4 minutes each side. Remove from pan and cover loosely with tinfoil to rest 5 minutes.
  4. Reduce heat to medium and add splash of oil. Add onion; cook 1 minute. Add red bell pepper and mushrooms; cook 1 minute.
  5. Add cumin, paprika and chili powder; stir through.
  6. When veggies are tender (about 2 minutes), add tomato and cook until soft. Season with salt and pepper, to taste.
  7. In large bowl, whisk eggs, milk and salt and pepper, to taste.
  8. Heat pan to medium heat and add splash of oil.
  9. Pour egg mixture into pan and cook, lifting and folding eggs until thickened and no visible liquid egg remains. Do not stir constantly.
  10. Lay tortillas on flat surface or plate.
  11. In center of tortilla, add cooked veggies and top with thinly sliced beef. Add handful of spinach, scrambled eggs, crumbled feta, cilantro and avocado. Fold bottom of tortilla and roll.
  12. Serve with lime wedges and hot sauce, if desired.

Dine on Deliciously Sweet Doughnuts

Brunch is never complete without something sweet to cap off the morning feast, and doughnuts are often the perfect complement to an array of main courses.

These Lemon Ricotta Doughnuts pair the bite-sized morsels with lemon curd (if that suits your style) for a sweet-tart combination. They’re made using Domino Golden Sugar, which is made from pure cane sugar and is less processed than white granulated sugar, as one you can always trust in your favorite recipes. It works cup-for-cup just like white sugar but with a golden color and distinct hint of molasses flavor.

Visit dominosugar.com to find recipes perfect for entertaining and celebrating throughout the year.

Lemon Ricotta Doughnuts

Prep time: 20 minutes

Cook time: 7 minutes

Doughnuts:

  • Vegetable oil, for frying
  • 2 cups all-purpose flour
  • 1 3/4 cups Domino Golden Sugar, divided
  • 2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons lemon zest
  • 5 large eggs
  • 1 3/4 cups ricotta cheese
  • 1 tablespoon pure vanilla extract

Lemon Curd (optional):

  • 1 stick unsalted butter, softened
  • 1 1/2 cups Domino Golden Sugar
  • 2 large eggs
  • 2 egg yolks
  • 4 lemons, zest and juice only
  • 1/8 teaspoon salt
  1. To make doughnuts: In large saucepan, preheat oil to 350 F. Prepare cookie sheet with paper towel to drain doughnuts once out of hot oil.
  2. In bowl, mix flour, 3/4 cup sugar, baking powder and salt. Add lemon zest, eggs, ricotta cheese and vanilla extract; mix until well combined.
  3. Use ice cream scoop to scoop small amounts dough into oil, 4-5 pieces at a time. Fry each batch until golden brown, about 7 minutes. Keep oil at or near 350 F; if oil is too hot, doughnuts will turn golden brown but centers may still be raw. Remove from oil and drain in paper towel. Repeat with remaining dough.
  4. While still hot, toss doughnuts with remaining sugar.
  5. To make lemon curd, if desired: In large bowl of stand mixer, cream butter and sugar until light and fluffy. Add eggs and egg yolks, one at a time. Add lemon zest, lemon juice and salt.
  6. Transfer mixture to saucepan and cook at low-medium heat until thick and creamy, stirring constantly. Remove from heat and let cool before serving with doughnuts.

Source: Beef + Lamb New Zealand
Domino Golden Sugar

Meal Ideas 03 February 2021

Family Meals Cooked with Convenience in Mind

(Family Features) Part of the fun of family meals is finding inspiration in the variety of dinner ideas you can create together. From a tangy twist on traditional tacos to a favorite to-go flavor in the comfort of your own kitchen, the options are nearly endless when you use versatile, ready-to-use ingredients.

When you include protein that’s prepared, seasoned and precooked, you can cut down on time in the kitchen, while adding precious seconds to spend with loved ones. For example, Chef’s Craft® Gourmet Chicken offers a line of gluten-free, preservative-free, all-natural chicken skillfully crafted by experts and perfectly suited for culinary creations. The varieties are always fresh and perfect for preparing in 30 minutes or less. They can be enjoyed on their own or in an array of family dishes.

Consider these Barbecue Ranch Breaded Chicken Tacos to call loved ones to the table with chunks of tender chicken piled high with homemade spicy vinegar slaw, fried onions and avocado drizzled with barbecue sauce and ranch dressing.

Or, for a taste of takeout you can make in your own home, turn to Honey Soy Chicken Stir-Fry. If you don’t own a wok, don’t fret – this dish can easily be made in a skillet. Just be sure to give the veggies enough room as a crowded skillet is likely to result in steamed veggies.

Find more quick, convenient family meal ideas, as well as a store locator, at chefscraftgourmet.com.

Barbecue Ranch Breaded Chicken Tacos

Servings: 4

Spicy Vinegar Slaw:

  • 2 1/2    cups shredded purple cabbage
  • 1/2       cup shredded carrot
  • 2          jalapenos, thinly sliced
  • 1 1/2    tablespoons canola or vegetable oil
  • 2          tablespoons apple cider vinegar
  • 1          teaspoon sugar
  • kosher salt
  • freshly ground black pepper

Fried Onions:

  • canola or vegetable oil, for frying
  • 1/2       cup all-purpose flour
  • kosher salt
  • freshly ground black pepper
  • 1          yellow or Vidalia onion, cut into 1/4-inch slices
  • 8          taco-sized flour tortillas, warmed
  • 1          package Chef’s Craft® Breaded Chicken Chunks, cooked according to package directions
  • spicy vinegar slaw
  • 1          avocado, chopped
  • fried onions
  • 1/2       cup barbecue sauce
  • 1/2       cup ranch dressing
  • chopped cilantro (optional)
  1. To make spicy vinegar slaw: In medium mixing bowl, combine cabbage, carrot and jalapenos.
  2. In separate small bowl, whisk oil, vinegar and sugar; season generously with salt and pepper.
  3. Drizzle over coleslaw mix and stir to combine. Let sit at least 10 minutes before serving.
  4. To make fried onions: In small skillet over medium-high heat, heat 1/2 inch oil.
  5. In small bowl, season flour well with salt and pepper. Coat onion slices in flour mixture and shake to remove excess flour.
  6. Fry in batches until golden brown and crisp, about 30-45 seconds per batch. Remove to paper towel-lined plate and immediately sprinkle with salt.
  7. Top each tortilla with cooked breaded chicken chunks, spicy vinegar slaw, chopped avocado, fried onions, barbecue sauce and ranch dressing. Garnish with cilantro, if desired.

 

Honey Soy Chicken Stir-Fry

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 4

Honey Soy Glaze:

  • 1/2       cup chicken broth
  • 1/2       cup soy sauce
  • 6          tablespoons honey
  • 1/2       teaspoon granulated garlic
  • 1/2       teaspoon dried ground ginger
  • 4          teaspoons cornstarch
  • 3          teaspoons water
  • 2          tablespoons canola or vegetable oil
  • 1          large yellow onion, sliced
  • 3          bell peppers, sliced
  • 1          large zucchini, sliced
  • 4          ounces snow peas
  • 10        ounces sliced mushrooms
  • 2-3       cups broccoli florets, steamed to tender crisp
  • 1          package Chef’s Craft® Chicken Breast Fillets, cooked according to package directions, sliced
  • sesame seeds, for garnish
  1. To make honey soy glaze: In small saucepan over medium heat, combine chicken broth, soy sauce, honey, garlic and ginger. Bring to simmer.  In small bowl, combine cornstarch and water; stir into honey soy sauce and let cook approximately 1 minute, stirring occasionally, until sauce thickens.
  2. In large skillet or wok over medium-high heat, heat oil. Add onion, pepper and zucchini; cook 2-3 minutes. Add snow peas and mushrooms; cook 2 minutes until vegetables are crisp tender but maintain texture. 
  3. Add broccoli and chicken to pan; stir all but 3 tablespoons sauce; cook 1 minute, stirring frequently. Drizzle with remaining sauce and garnish with sesame seeds.

Source: Wayne Farms

Healthy 11 December 2020

Turn to Tempeh for a Plant-Based Superfood

(Family Features) As a key part of a nutritious eating plan, protein intake can be a healthy step to take in the new year. One increasingly popular way to add protein to your at-home menu is with protein-packed, plant-based foods like tempeh.

Tempeh’s roots date back thousands of years and originate in Indonesia. It’s an all-natural protein source made with simple, whole-food ingredients – most often fermented soybeans, water and rice – and is high in protein, packed with fiber and low in fat, sodium and calories. Tempeh is also loaded with vitamins and minerals like calcium, manganese, phosphorus and iron, and has all nine essential amino acids. Because it’s fermented, the nutrients in tempeh are easy for the body to digest.

The health benefits of tempeh, including 18 grams of protein per serving, are one reason to give it a try, but another is it’s easy and versatile to cook. It has a firm texture, nutty taste and can be baked, fried, steamed or grilled. Tempeh also easily absorbs marinades, spices and sauces. To prepare tempeh, cut it into cubes, strips or crumble it then toss into a stir-fry, layer it onto a BLT sandwich or simply warm a skillet and sear it until golden brown.

The possibilities for tempeh are nearly endless, and it’s also increasingly easy to find. For example, Lightlife, founded in 1979 as “Tempeh Works,” was among the first commercial producers of tempeh in the United States. Today, it offers its Original Tempeh at more than 18,500 retail stores nationwide.

Find protein-packed meal ideas, like Sesame Ginger Tempeh Power Bowls with Quinoa and Sweet Potatoes, at lightlife.com.

Sesame Ginger Tempeh Power Bowls with Quinoa and Sweet Potatoes

Pickled Pink Onions:

  • 1/4       cup white wine vinegar
  • 2          teaspoons white sugar
  • 1/4       teaspoon salt
  • 1/2       small red onion, peeled and thinly sliced


Sesame Ginger Vinaigrette:

  • 2          tablespoons vegetable oil
  • 2          teaspoons sesame oil
  • 2          teaspoons grated fresh ginger
  • 2          teaspoons rice wine vinegar
  • 2          teaspoons soy sauce
  • 2          teaspoons toasted sesame seeds


Sweet Potatoes:

  • 1          tablespoon olive oil
  • 1          large sweet potato, peeled and cut into 1/2-inch slices

Tempeh:

  • 1          package (8 ounces) Lightlife Original Tempeh
  • 1          teaspoon vegetable oil
  • 2          tablespoons soy sauce
  • 2          cups baby spinach or kale
  • 2          cups cooked tri-color quinoa, at room temperature
  • 1/2       ripe avocado, cubed
  • 1/2       cup canned chickpeas, rinsed and drained
  • 6          red grape cherry tomatoes, halved
  • 6          yellow grape cherry tomatoes, halved
  • 1/2       cup pea shoots
  1. To make pickled pink onions: In small pot, bring white wine vinegar, sugar and salt to boil. Add onions and toss to coat 15 seconds. Turn off heat and let sit 20 minutes, stirring occasionally, until onions are soft and bright pink. Set aside.
  2. To make sesame ginger vinaigrette: In small bowl, stir vegetable and sesame oils with ginger, rice wine vinegar, soy sauce and sesame seeds. Pour into two small ramekins. Set aside.
  3. To make sweet potatoes: In large nonstick skillet over medium heat, heat olive oil. Add sweet potato slices and cook, turning occasionally, 15-17 minutes, adjusting heat as necessary until tender when pierced with knife. Remove to cutting board and cut each slice into quarters. Wipe out skillet.
  4. To make tempeh: Cut tempeh crosswise into eight triangles. In nonstick skillet over medium-low heat, heat vegetable oil. Cook tempeh with soy sauce until golden brown and warm, 2-3 minutes per side. Remove tempeh from pan and add baby spinach or kale; stir 1-2 minutes just until wilted.
  5. To assemble bowls: On bottoms of two shallow bowls or plates, spread cooked quinoa. Top with piles of warm sweet potatoes, pickled pink onions, sauteed spinach or kale, avocado, chickpeas, grape tomatoes and pea shoots. Top with tempeh and serve with sesame ginger vinaigrette.

Source: Lightlife

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