recipes

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 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

Healthy 04 January 2021

Kitchen Staples Helpful for Heart Health

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

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

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

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

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

Find more heart healthy inspiration at floridacitrus.org.

Orange Juice Shrimp Quinoa Bowls

Servings: 2

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

Florida Sunshine Grapefruit Smoothie

Servings: 1

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

 Photo courtesy of Getty Images (smoothie)

Source: Florida Department of Citrus

Videos 02 February 2021

Sheet Pan Mushroom Fajitas

(Family Features) Between the time it takes to plan healthy meals and the actual minutes spent in the kitchen, it can be easy for some families to let nutrition fall by the wayside. However, all it takes is a little twist on your loved ones’ favorite meals to free up those valuable moments while taking health into account.

These Sheet Pan Mushroom Fajitas, for example, offer a meatless version of an ethnic meal many families love. Gather fresh onions and bell peppers to mix with earthy, wholesome mushrooms as the heart of this plant-forward dish. Slice, season with taco seasoning, toss with vegetable oil and bake for less than half an hour for a family dinner that’s as simple as it is flavorful. Plus, you can garnish the fajitas with any combination of avocado and lime to salsa or hot sauce for a perfectly customizable taste.

Find more ways to add mushrooms to the menu at mushroomcouncil.com.

Watch video to see how to make this recipe!

Sheet Pan Mushroom Fajitas

Total time: 30 minutes
Yield: 6 fajitas

  • 2          large portobello mushroom caps, sliced into 1/4-inch strips
  • 2          medium yellow onions, sliced into 1/4-inch strips
  • 2          large red bell peppers, sliced into 1/4-inch strips
  • 2          tablespoons vegetable oil
  • 2 1/4    teaspoons taco seasoning
  • 6          flour tortillas (6 inches), warmed
  • 1/4       cup roughly chopped cilantro
  • avocado (optional)
  • salsa (optional)
  • hot sauce (optional)
  • lime (optional)
  1. Preheat oven to 400 F. Line large 18-by-13-inch baking sheet with parchment paper. Set aside.
  2. In large bowl, toss mushrooms, onions and peppers with oil and taco seasoning. Distribute on baking sheet. Roast 25 minutes, tossing halfway through, until veggies are fork tender and edges are slightly browned.
  3. Serve with warmed tortillas and garnish with cilantro. Top with avocado, salsa, hot sauce or lime, if desired.

Source:  Mushroom Council

Videos 17 November 2020

Easy Chicken Cordon Bleu

(Culinary.net) Main dishes can sometimes be a challenge for the average home chef. Whether you’re looking for something healthy and filling for a family of five or just cooking up something mouthwatering for a couple to share, it can seem difficult to manage.

With a million ingredients and a laundry list of directions, making a weeknight dinner can feel like a daunting task. However, this meal can reassure you that sometimes cooking is easy, fun and totally and completely worth it. This is a recipe you can make at a moment’s notice with a handful of ingredients, which you may already have in your pantry.

This Easy Chicken Cordon Bleu is perfect for families, couples and even individuals looking for a scrumptious main course. It’s wholesome, appetizing and covered in cheese and cracker crumbs for a gooey yet crunchy finish. The best part is it’s easy to make.

It features a simple seasoning, lightly seared chicken breast and three toppings. It bakes for just 20-25 minutes and it’s done. It doesn’t get much easier than that. Fresh out of the oven, the first bite is steaming with hearty chicken cooked to perfection and melty cheese dripping onto the pan. This recipe may quickly become a family favorite as kids can fall in love with the mixture of different textures and a main ingredient almost every child likes: chicken.  It’s also fun to make together. Kids can even help sprinkle the cheese and cracker crumbs. Or, if you’re in a rush, an adult can make it in just a few moments. On busy nights, it’s a perfect meal to bring the family together around the table between soccer practice and getting homework done.

For more easy recipes and main dishes that make cooking fun, visit Culinary.net.

Watch video to see how to make this recipe!

Easy Chicken Cordon Bleu

Servings: 4

  • 1          tablespoon vegetable oil
  • 4          boneless, skinless chicken breasts
  • 1          teaspoon pepper
  • 2          tablespoons Dijon Mustard
  • 4          slices deli ham, folded in half
  • 6          ounces Gruyere cheese, shredded
  • 20        butter crackers, fine crumbs
  1. Heat oven to 475 degrees.
  2. Brush baking sheet with oil.
  3. Place chicken on baking sheet. Pat dry with paper towel and season with pepper.
  4. Brush mustard over chicken. Top with ham and cheese. Sprinkle cracker crumbs over cheese.
  5. Bake 20 to 25 minutes.
  6. Serve.
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

Meal Ideas 30 September 2020

Holiday Centerpieces to Savor

(Family Features) Celebrate the season and create long-lasting memories this year by serving tasteful main courses centered around tender cuts of beef.

With hand-cut choices like a Bone-in Frenched Prime Rib Roast, Butcher’s Cut Filet Mignons, a Beef Brisket Flat and Premium Ground Beef from Omaha Steaks, you can create elegant holiday centerpieces such as Steak Au Poivre or a unique generational recipe, the Simon Family Brisket. Each cut of beef is hand-carved by expert butchers, flash-frozen to capture freshness and flavor at its peak and delivered directly to your door.

For a truly mouthwatering meal, make Fred Simon’s Rib Roast Dubarry the focal point of the family table. As a favorite of Madame Dubarry, a prominent courtesan in French King Louis XVI’s court, this version adapted by Fred Simon, fourth-generation family owner of Omaha Steaks, involves a marinade that gives the roast a smooth, rich, velvety flavor worthy of a royal dinner.

Find more inspiration to create a memorable holiday meal at OmahaSteaks.com.

Steak Au Poivre

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 2

  • 2          Omaha Steaks Butcher’s Cut Filet Mignons (5-6 ounces each), thawed
  • 2          teaspoons kosher salt
  • 2          tablespoons coarsely ground black pepper
  • 1          tablespoon vegetable oil
  • 2          tablespoons butter, divided
  • 1/3       cup brandy or cognac
  • 1          cup cream
  • 1          tablespoon Dijon mustard
  1. Season steak with salt and pepper. Press seasoning into meat to create even coating.
  2. In large skillet over medium-high heat, heat vegetable oil and 1 tablespoon butter until just smoking. Add steak and sear 4 minutes on each side for medium-rare. Once cooked to desired doneness, transfer steak to cutting board and tent with foil to rest.
  3. Reduce heat to medium and add brandy to skillet. Allow to cook down about 1 minute while stirring to scrape off any browned bits from bottom of pan. Once brandy reduces by half, add cream, Dijon mustard and remaining butter; continue cooking until mixture begins to reduce and thicken, 5-7 minutes.
  4. Slice steaks against grain and top with sauce.

Fred Simon’s Rib Roast Dubarry

Prep time: 5 minutes, plus 5-12 hours marinating time
Cook time: 2 hours, 15 minutes-2 hours, 45 minutes, plus 15 minutes for sauce
Servings: 4-6

  • 3          cups red wine, divided
  • 1/4       cup olive oil
  • 3          cloves garlic, minced
  • 2          tablespoons coarse ground mustard
  • 1          bay leaf
  • 1          Omaha Steaks Bone-In Frenched Prime Rib Roast (4 pounds), thawed
  • 1          tablespoon kosher salt, plus additional, to taste, divided
  • 1          tablespoon coarse ground pepper, plus additional, to taste, divided
  • 2          tablespoons canola oil
  • 1          onion, quartered
  • 4          carrots, quartered
  • 4          celery stalks, quartered
  • 1          head garlic, halved horizontally
  • 4          sprigs fresh thyme
  • 2          sprigs fresh rosemary
  • 2          cups beef stock, divided
  • 3          tablespoons unsalted butter
  1. In 2-gallon resealable bag, mix 2 cups wine, olive oil, garlic, mustard and bay leaf. Add roast, seal and place in refrigerator to marinate at least 5 hours or overnight, turning occasionally.
  2. Remove roast from marinade and pat dry. Season generously with salt and pepper.
  3. Preheat oven to 250 F.
  4. Preheat large skillet over high heat. Add canola oil. Place roast in skillet and sear until well browned on all sides. Set skillet aside, leaving juices and browned bits for making sauce.
  5. In roasting pan lined with foil, add onion, carrots, celery, garlic, thyme and rosemary. Place roast on top of aromatics bone-side down. Add 1 cup beef stock.
  6. Place in oven on center baking rack. Roast 2 hours, 15 minutes-2 hours, 30 minutes for rare or 2 hours, 30 minutes-2 hours, 45 minutes for medium-rare. Remove from oven. Place roast on cutting board. Tent with foil.
  7. Place any accumulated juices from roast in measuring cup. Add remaining beef stock to make 1 cup total. Pour into skillet over medium-high heat. Add remaining wine and bring to boil, stirring occasionally, until reduced by half. Remove from heat and whisk in butter. Season with salt and pepper, to taste.
  8. Carve roast and serve with sauce.

Simon Family Brisket

Prep time: 10 minutes
Cook time: 4 hours, plus 20 minutes resting time
Servings: 4

  • 1          Omaha Steaks Beef Brisket Flat (2 pounds), thawed
  • 1          package (1.1 ounces) dry onion soup mix
  • 1          can (14 ounces) whole cranberries
  • 1          cup chili sauce
  • 1          cup ginger ale
  1. Preheat oven to 250 F. Place brisket in large ovenproof baking dish.
  2. In bowl, mix onion soup mix, cranberries and chili sauce. Spoon over top of brisket. Pour ginger ale around edges of brisket.
  3. Cover with foil and bake 4 hours.
  4. Remove from oven and let rest 20 minutes. Remove brisket from baking dish and place on cutting board. Slice brisket against grain and place in serving dish. Top with sauce and serve.

Source: Omaha Steaks

Meal Ideas 29 June 2020

Flavor Fusion

(Family Features) A distinctive and unexpected ingredient like rice vinegar is an easy way to bring faraway flavors to your favorite summer dishes. This pantry staple adds an Asian-inspired flavor to recipes of all kinds, from marinades to high-end meals.

Explore a new way to enjoy steak this summer with a recipe for zesty, marinated beef paired with crisp broccolini and peppers to give a familiar dish a fresh makeover using flavors from another origin. Give fajitas an Asian makeover with shrimp seared in a decadent hoisin-ginger sauce or try a fresh take on a crunchy salad with this Mexican-meets-Asian layered approach that’s perfect for lunch.

Include seasonal produce like cucumbers, bell peppers and tomatoes to enhance your summer flavor fusions. Pantry staples like black beans and canned corn also offer accessible ways to make elevated summer classics.

Capture Asian flavors with ingredients like NAKANO Rice Vinegar, which has perfected its rice vinegars over eight generations to offer unique and delicious flavors perfect for making mouthwatering Asian-inspired recipes at home.

Pro Flavor-Fusion Tips

  • The key to a successful stir-fry is to use high heat to quickly cook meats and vegetables in stages without overcrowding the pan. This ensures that veggies stay slightly crisp, and meats develop a delicious sear instead of steaming.
  • Avocado oil has one of the highest smoke points, making it a great choice for high-heat cooking like stir-frying.
  • Hoisin sauce, which you can find in the Asian section of most grocery stores, is used frequently in Chinese and Vietnamese cuisine. It’s a salty, fermented soybean paste often combined with garlic, chiles and five-spice powder, which adds a sweet, umami-rich, aromatic flavor to the dish.
  • Shishito peppers are slender, mild, green Japanese peppers available in the produce section of well-stocked grocery stores or Asian markets. If shishito peppers are unavailable, substitute with multicolored mini peppers.
  • To accommodate those who love a lot of spice and those who prefer less spice, serve mild-to-medium-spicy foods with additional chili sauce on the side.
  • Swap out heavy, high-calorie salad dressings for a splash of additional flavor with NAKANO rice vinegar.

Find more flavorful ways to put an Asian twist on your summer dishes at nakanoflavors.com.

Sizzling Shrimp Fajita Stir-Fry

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6

  • 1 1/2    pounds large, raw shrimp, peeled and deveined (21-25 shrimp total)
  • 2          tablespoons soy sauce, divided
  • 4          teaspoons cornstarch, divided
  • 1/4       cup NAKANO Roasted Garlic Rice Vinegar
  • 3          tablespoons hoisin sauce
  • 2          teaspoons grated fresh ginger
  • 3          tablespoons vegetable oil, divided
  • 1          red onion, cut into thin slivers
  • 1          red bell pepper, cut into thin strips
  • 1/2       pound shishito peppers, stemmed
  • 6          warmed corn or flour tortillas
  • 1/2       cup finely shredded red cabbage
  • 1/4       cup thinly sliced green onions
  1. In medium bowl, combine shrimp, 2 teaspoons soy sauce and 2 teaspoons cornstarch; let stand 5 minutes to marinate.
  2. In separate bowl, whisk remaining soy sauce, remaining cornstarch, rice vinegar, hoisin sauce and ginger until blended.
  3. In large nonstick skillet over medium-high heat, heat 1 tablespoon oil until shimmering. Add half of shrimp; cook 1 minute on each side. Transfer to clean bowl; repeat with remaining shrimp. Wipe out skillet with paper towel.
  4. In same pan, heat remaining oil until shimmering. Add red onion, bell pepper and shishito peppers. Cook, stirring, 2-4 minutes until peppers begin to blister. Add vinegar mixture; cook, stirring, 1-2 minutes, or until sauce is slightly thickened. Add shrimp to pan. Cook, tossing well until shrimp and vegetables are coated with sauce.
  5. Fill tortillas with shrimp mixture, cabbage and green onions.

Spicy Steak and Broccoli

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6

  • 1          beef tenderloin (1 1/2 pounds), cut into 2-inch cubes
  • 1          tablespoon soy sauce
  • 1          tablespoon cornstarch
  • 1/2       teaspoon ground black pepper
  • 1/2       teaspoon garlic powder
  • 3          tablespoons avocado oil, divided
  • 2          cups multicolored, mini sweet peppers, cut into thin rings
  • 1/4       pound broccolini, cut into 3-inch sections
  • 2          large shallots, chopped
  • 1/4       cup NAKANO Seasoned Rice Vinegar
  • 1          tablespoon sugar
  • 1          teaspoon sambal oelek (Asian-chili garlic sauce) or sriracha
  • 1/4       teaspoon kosher salt
  • 2          teaspoons grated fresh ginger
  1. In medium bowl, combine beef, soy sauce, cornstarch, black pepper and garlic powder.
  2. In large nonstick skillet over medium-high heat, heat 1 tablespoon oil. Add peppers, broccolini and shallots; cook 3 minutes, or until tender crisp. Transfer to clean bowl.
  3. In same skillet over high heat, heat 1 tablespoon oil until shimmering. Add half of beef in single layer. Cook undisturbed 2 minutes, or until bottoms are browned. Stir. Cook 1 minute, or until outer surfaces are no longer pink. Transfer to bowl with vegetables. Repeat with remaining oil and beef. Return beef and vegetables to skillet over medium-high heat.
  4. In small bowl, combine rice vinegar, sugar, sambal oelek, salt and ginger. Add mixture to pan. Cook 2 minutes, or until sauce is slightly thickened.

Glass Jar Layered Taco Salad

Prep time: 10 minutes
Servings: 1

  • 1/2       avocado
  • 1/4       teaspoon serrano pepper
  • 1          tablespoon cilantro
  • 2          tablespoons NAKANO Organic Seasoned Rice Vinegar
  • 2          tablespoons sesame oil
  • 1          teaspoon lime juice
  • 1/3       teaspoon salt
  • 1/2       cup corn
  • 1/2       cup red cabbage, shredded
  • 1/2       cup jicama, diced
  • 1/2       cup black beans, rinsed
  • 1/2       cup shredded green cabbage
  • 1/2       cup cherry tomatoes, halved
  • 1/2       cup extra-firm tofu, diced
  • 1/2       cup corn chips, crushed
  • 1/2       cup spinach
  • 1          tablespoon queso fresco
  1. In bowl, mash avocado and add serrano pepper, cilantro, rice vinegar, sesame oil, lime juice and salt. Stir to combine.
  2. Build salad in layers of corn, cabbage, jicama, black beans, cabbage, tomatoes, tofu, corn chips, spinach and queso fresco while adding drizzles of dressing between layers.

Source: NAKANO

Meal Ideas 20 May 2020

A Simply Sensational Summer Meal

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

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

Find more summer meal ideas at Culinary.net.

Cook Up Kebabs

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

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

Summer Sliders with a Spicy Kick

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

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

Find more tasty summer recipes at beefandlambnz.com.

Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream

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

Patties:

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

Jalapeno Salsa:

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

Avocado Cream:

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

A Sweet Summer Treat

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

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

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

Strawberry Cream Cheese Tartlets

Makes: 24 tartlets (4 ounces each)

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

Roasted and Ready to Serve

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

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

Find more health resources at usda.gov.

Roasted Potatoes

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

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

Photos courtesy of Getty Images (Kebabs and Roasted Potatoes)

Source:  New Zealand Wagyu Beef
Well•Pict Berries

 

Meal Ideas 18 May 2020

Breaking Bread

(Family Features) As families spend more time at home, Americans are finding comfort in a surprising source: bread. In fact, a 20-year trend of declining grain food consumption has been reversed.

A national study by the Grain Food Foundation suggests that the turnaround is more than a one-time sales blip due to pantry loading. In reality, consumers count bread among their top comfort foods. The study revealed one-third of Americans named pasta and bread as foods that are comforting during a stressful time.

In addition to the comforting flavor, this trend provides valuable nutritional benefits. As a part of many healthy eating plans, bread and pasta are nutritionist approved and provide nutrients needed for healthy aging such as B vitamins, magnesium, selenium, iron, folate and fiber.

“For years, we’ve been telling consumers that grain foods are the foods we love that love us back,” said Christine Cochran, executive director of the Grain Foods Foundation. “The stress has given us permission to enjoy bread and pasta again, but unlike most comfort foods, consumers recognize that grains have nutritional value.”

The highest-ranking comfort foods were ice cream; baked goods like cakes, cookies and pastries; salty snacks; candy; and fast food. However, when asked to identify comfort foods with nutritional advantages, consumers identified bread and pasta as the top two.

Beyond identifying comfort foods and their nutritional value, consumers also expressed worry that bread is in short supply right now.

“We can all rest assured that there is enough supply of grain food products in this country,” Cochran said. “Shoppers may be experiencing some sporadic unavailability of certain high-demand items. However, manufacturers are working closely with retailers to make sure that out-of-stocks are short lived. Consumers will be able to buy their favorite grain-food products and eat them, too.”

To learn more about the role of grain foods in a healthful diet, visit GrainFoodsFoundation.org.

Avocado Veggie Sandwich

Recipe courtesy of the Grain Foods Foundation
Prep time: 10 minutes
Servings: 2

  • 1/2       ripe avocado, peeled
  • 1          tablespoon fresh lemon juice
  • 1/8       teaspoon salt
  • 4          slices bread
  • 4          slices tomato
  • 8          slices cucumber
  • 12        slices sweet bell pepper
  • 2          tablespoons red wine vinegar
  • 2          lettuce leaves
  1. In small bowl, combine avocado, lemon juice and salt. Spread mixture evenly over two bread slices.
  2. Place tomatoes, cucumber and peppers on covered surface. Drizzle with vinegar.
  3. Layer lettuce, tomato, cucumbers and peppers evenly between slices of bread, creating two sandwiches.

Panzanella Bagel Salad

Recipe courtesy of Sylvia Melendez-Klinger, MS, RD, on behalf of the Grain Foods Foundation
Prep time: 5 minutes
Servings: 6

  • 2          medium Roma tomatoes, seeded and diced
  • 1 1/4    cups canned diced tomatoes, undrained
  • 1/4       cup green bell pepper, diced
  • 1/4       cup cucumber, peeled, seeded and diced
  • 2          tablespoons red onion, diced
  • 2          tablespoons Parmesan cheese, grated, plus additional (optional)
  • 1          tablespoon balsamic vinegar
  • 2          tablespoons fresh basil, chopped
  • 2          bagels (4 ounces each) cut into 2-inch pieces, toasted
  • assorted greens (optional)

In medium bowl, mix tomatoes, canned tomatoes with juice, green pepper, cucumber, onion, cheese, vinegar and basil.

Add toasted bagel pieces; toss gently. Marinate, covered, in refrigerator 1 hour. Serve within 1 hour after marinating. Sprinkle with additional cheese and serve on bed of assorted greens, if desired.

Rotini with Sausage and Mushrooms

Recipe courtesy of Sylvia Melendez-Klinger, MS, RD, on behalf of the Grain Foods Foundation
Prep time: 18 minutes
Servings: 8

  • 1          box (13 1/4 ounces) whole-grain rotini
  • 1          tablespoon olive or vegetable oil
  • 1          pound chicken sausage, sliced
  • 1          cup leeks, thinly sliced
  • 1          cup green onions, thinly sliced
  • 2          cups mushrooms, sliced
  • 1          cup chicken stock
  • 1/4       cup parsley chopped
  • 6          leaves from tarragon sprigs, chopped
  • 1          cup Romano cheese grated
  • Parmesan-Romano cheese (optional)
  1. Prepare rotini according to package directions. Drain and transfer to large bowl.
  2. In large skillet, heat oil over medium heat. Cook sausage 2-3 minutes, or until well browned. Add leeks, onions and mushrooms; cook until tender. Add chicken stock and simmer 3-5 minutes, or until hot. Fold sausage mixture into warm pasta. Add parsley, tarragon and Romano cheese; toss again. Top with Parmesan-Romano cheese, if desired.

Cheesy Black Bean Toast with Pico de Gallo

Recipe courtesy of Sylvia Melendez-Klinger, MS, RD, on behalf of the Grain Foods Foundation
Prep time: 15 minutes
Servings: 4

  • 6          Roma tomatoes, diced
  • 1⁄2       medium onion, finely chopped
  • 1          clove garlic, finely minced
  • 2          serrano or jalapeno peppers, finely chopped
  • 3          tablespoons fresh cilantro, chopped
  • 1          lime, juice only
  • 1⁄8       teaspoon oregano, finely crushed
  • 1⁄8       teaspoon salt (optional)
  • 1⁄8       teaspoon pepper
  • 1⁄2       Hass avocado, diced
  • 4          bolillos (6 inches) or large Kaiser rolls, sliced in half lengthwise
  • 1          can (16 ounces) seasoned low-fat refried black beans
  • 2          cups shredded Chihuahua or mozzarella cheese
  1. Heat oven to 350 F.
  2. In medium mixing bowl, combine tomatoes; onion; garlic; peppers; cilantro; lime juice; oregano; salt, if desired; pepper; and avocado; set aside.
  3. On medium platter, split rolls. With medium spatula, spread refried beans onto each bread half; sprinkle cheese among bread.
  4. Bake 5-8 minutes, or until cheese is melted and hot.

Source:  Grain Foods Foundation

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