recipes

Videos 16 February 2022

Prune, Mozzarella and Basil Skewers

(Family Features) Add a healthy twist to happy hour at home with a nutritious snack that goes perfectly with your favorite beverages. When gathering family and friends for a weekend toast or just winding down after work, these Prune, Mozzarella and Basil Skewers make for a nutritious and delicious addition to the party.

Rich and smooth with an ability to enhance various flavors, California Prunes are a versatile ingredient that allows you to expand your menu. In this recipe, prunes help form a palate-pleasing snack that delightfully combines sweet, salty and savory flavors.

In addition to their versatility, prunes provide important nutrients for your bones, including vitamin K and copper. When they are served with mozzarella – a good source of calcium – you get a perfect power pairing that supports your bone health and satisfies your snack cravings.

Visit CaliforniaPrunes.org to find more recipe ideas from morning to night.

Watch video to see how to make this recipe!

Prune, Mozzarella and Basil Skewers

Prep time: 5 minutes
Servings: 5

  • 5          pieces prosciutto, halved lengthwise (optional)
  • 10        California Prunes
  • 10        basil leaves
  • 10        cherry-size mozzarella balls
  1. If using prosciutto, fold each half in half lengthwise so width of prune is wider than width of prosciutto. Starting at one end of prosciutto, wrap one prune; repeat with remaining prosciutto. Set aside.
  2. Wrap one basil leaf around each mozzarella ball then thread onto skewer. Thread one prune or prosciutto-wrapped prune onto each skewer.

Source: California Prunes

Appetizers & Sides 08 February 2022

Guacamole Recipes to Make Your Big Game Menu a Touchdown

(Family Features) Whether you’re hosting a big game party at home or hitting the road to join friends and family, scoring a touchdown with the crowd starts by supplying superstar snacks.

As one of the most popular foods at many watch parties, the options are endless when it comes to America’s favorite guac. From spicy versions with a cayenne pepper kick to bacon-loaded recipes worthy of a trophy, what’s your guac of choice? Check out these game worthy recipes, and surprising facts from Avocados From Mexico.

A Hall of Fame-Worthy Food

Did you know that guacamole from all of the avocados sold for big game parties could fill an entire stadium 12 feet high? You can join the millions of game watchers who plan to enjoy their guac with this Championship Guacamole recipe, a real craving crusher that can help make your crowd go wild. Smooth, crunchy, smoky and salty flavors all team up to sack hunger with a bacon blitz.

Spark Good Times

Light a fire under your crowd this year with Victory Guacamole, a perfect party recipe sure to spark good times. Take your tacos to the next level or dip a chip in this fiery recipe. Just one taste will win you over and victory is always good.

From the Farm to Your Table

If you’re eating guacamole during the big game, it’s likely to come from No. 1-selling Avocados From Mexico. During January and leading up to the big game, more than 95% of avocados in the U.S. come from Mexico, according to the Hass Avocado Board. Michoacan is the state in Mexico where avocados grow all year and can meet the U.S. demand due to its rich volcanic soil, natural irrigation and unique topography.

With a unique combination of good health (with naturally good fats and nearly 20 vitamins and minerals) and good taste, adding avocados to your big game party sparks good times.

To find more information about avocados, explore AFM’s digital kitchen and find even more guacamole recipes, visit avocadosfrommexico.com/big-game/kitchen.

Source: Avocados From Mexico

Videos 11 November 2020

Easy Crab Rangoon

Appetizers are many people’s favorite part of a meal. From dips and finger foods to little treats and fried pieces of perfection, there is a wide array of considerations for a pre-meal snack.

Some appetizers are much more appropriate at certain events. For example, buffalo chicken wings are best enjoyed on game days, salads are normally served at showers and vegetable trays are a typical Thanksgiving Day classic.

However, there are recipes that are too easy to make and too satisfying not to serve at almost every festivity you and your family attend. This Easy Crab Rangoon shines above the rest for many reasons, but the main point of this heavenly sample is it’s easy to make and bake.

This appetizer is placed in the oven until it’s golden brown, topped with little green scallions with a creamy filling all packaged in a crispy outer layer.

Plus, the cream cheese is mixed with luscious amounts of crab meat. This is a seafood lover’s dream. Actually, it’s any appetizer lover’s dream. 

To make this mouthwatering recipe, you only need a handful of ingredients and a few kitchen tools.

The little bites of perfection come out of the oven steaming hot, waiting to be topped with more crunchy, fresh scallions. Once they have cooled for a few moments, they are ready to be devoured.

This bite-size, savory snack will be all the rage at family dinners and parties with the kids alike. They fit perfectly in the palms of hands and within a few bites, they are gone and your loved ones are asking for seconds.

Find more appetizer recipes that are simple and made to impress at Culinary.net.

Watch video to see how to make this recipe!

Easy Crab Rangoon

Servings: 12

  • Nonstick cooking spray
  • 12        wonton wrappers
  • 4          ounces cream cheese, softened
  • 4          ounces lump crabmeat
  • 1          scallion, sliced thin, green and white parts separated
  • 1          teaspoon fresh ginger, grated
  • 1          teaspoon soy sauce
  1. Heat oven to 350 F.
  2. Spray muffin pan with nonstick cooking spray. Press wonton wrappers into muffin cups. Lightly spray wrappers with nonstick cooking spray and bake until lightly browned, 6-9 minutes. Let cool slightly.
  3. In medium bowl, beat cream cheese until smooth. Combine with crabmeat, scallion whites, ginger and soy sauce. Fill each wonton wrapper with filling. Bake until filling is heated through, 6-8 minutes.
  4. Sprinkle with scallion greens. Serve warm.
Appetizers & Sides 08 November 2019

A Hot and Spicy Fall Staple

(Family Features) As the weather cools, spicy recipes can warm things up by satisfying your taste buds.

For example, award-winning chef Elise Wiggins brings the heat with this Fiery Beef Harissa Polpettes with Cooling Milk Goat Cheese Sauce recipe.

Inspired by her time spent cooking in Mexico and Central America, Wiggins puts a new spin on the popular polpette (Italian meatball), pairing bold seasonings with a cooling, dairy-based dipping sauce, made with pure, fresh Shamrock Farms milk.  

The recipe combination is a nice addition to any seasonal gathering, and the naturally soothing proteins in milk help combat the spice of the various chiles to cool down taste buds and complement flavors. Shamrock Farms milk also provides calcium, potassium and vitamin D, delivering flavor and versatility to a balanced diet without added growth hormones.

For more recipes perfect for cooler weather, visit shamrockfarms.net.

Fiery Beef Harissa Polpettes with Cooling Milk Goat Cheese Sauce

Recipe courtesy of chef Elise Wiggins
Yield: 12 polpettes

Polpettes:

  • 1          dry ancho chile
  • 2          dry guajillo chiles
  • 10        dry arbol chiles
  • 2          dry cayenne chiles
  • hot water
  • 1          tablespoon cumin seeds
  • 1          tablespoon coriander seeds
  • 2          garlic cloves, minced
  • 1          tablespoon tomato paste
  • 1          tablespoon lemon juice
  • 1/4       cup Shamrock Farms Heavy Cream
  • 1          lemon, zest only, finely chopped
  • 2          teaspoons hot smoked paprika
  • 1          teaspoon kosher salt
  • 1          pound ground beef

Dipping Sauce:

  • 1          cup Shamrock Farms Whole Milk
  • 1          cup goat cheese
  • 1/4       cup fresh mint, loosely packed and julienned
  • 1/2       teaspoon sugar

Breading:

  • 2          whole eggs
  • 1          teaspoon water
  • all-purpose flour
  • panko bread crumbs
  1. To make polpettes: Heat oven to 350° F.
  2. In pan, cover chiles with hot water; simmer until chiles are soft and pliable. In warm sauté pan, toast cumin and coriander until fragrant. In spice grinder, grind until seeds turn to powder.
  3. Remove chiles from water; reserve water. In blender, combine chiles, garlic, ground spices, tomato paste, lemon juice, heavy cream, lemon zest, hot smoked paprika, salt and 1/2 cup reserved chile water; blend until smooth, thick paste forms.
  4. Combine spicy harissa sauce with beef; mix well to incorporate. Roll into 2-ounce balls and place on sheet tray. Cook 10 minutes. Remove and allow to cool. Leave oven on.
  5. To make dipping sauce: In food processor, blend milk, goat cheese, mint and sugar. Place in dipping bowl in refrigerator until ready to serve. 
  6. To make breading: In pan, crack eggs and add water; whip to incorporate. In separate pans, place flour and bread crumbs. Roll cooled polpettes in flour. Dust off excess. Roll in egg wash then breadcrumbs; set aside. Repeat until all polpettes are breaded. 
  7. Place polpettes back on sheet tray. Cook until golden brown, approximately 10-12 minutes. Serve polpettes hot with chilled dipping sauce.

Note: If unable to find specific chiles, substitute any Mexican chile variety.

Source: Shamrock Farms

Appetizers & Sides 18 October 2019

Entertaining with Ease

(Family Features) Hosting a crowd can be exciting and rewarding, but it can also come with plenty of challenges. One of the simplest ways to make mealtime stress-free when entertaining is to focus on ingredients that can be incorporated into a variety of different dishes.

From quick appetizers to grab-and-go snacks, you can crowd-please with ease by using Eckrich Smoked Sausage and Deli meats. Whether you're celebrating an occasion, hosting a family gathering or watching a game, using a convenient option like deli meat means all you have to do is add it to your favorite recipes for an extra boost of flavor. This season, whip up some delicious Quiche Cups in Muffin Tins for a combo of deli ham, eggs and other simple ingredients for a speedy dish that can ward off your group's hunger and allow for more quality time together.

Find more recipes for entertaining with ease at Eckrich.com.

Quiche Cups in Muffin Tins

  • 5 eggs
  • 1 cup skim milk
  • 1 1/2 cups shredded Swiss cheese
  • 1/4 cup chopped green onion
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • nonstick cooking spray
  • 18 thin slices Eckrich Deli Ham
  1. Heat oven to 350° F.
  2. In bowl, whisk eggs. Add milk, cheese, onion, thyme, salt and pepper; stir to combine.
  3. Spray muffin pan with nonstick cooking spray. Place one slice ham in each chamber.
  4. Spoon about 3 tablespoons egg mixture into each chamber so each is three-fourths full.
  5. Bake about 25 minutes, or until toothpick inserted into center comes out clean and tops begin to brown.
  6. Remove from oven and cool about 10 minutes.

Source: Eckrich

Videos 23 September 2019

Stuffed Cherry Tomatoes

Whether you need a quick appetizer or something to snack on, these Stuffed Cherry Tomatoes make for an appealing bite.

Find more snack recipes at Culinary.net.

Watch video to see how to make this recipe!

Stuffed Cherry Tomatoes

  • 24-48   cherry tomatoes
  • 1          package (8 ounces) cream cheese, softened
  • 2          tablespoons mayonnaise
  • 1          medium cucumber, peeled and diced
  • 3          green onion stalks, diced
  • 2          teaspoons minced dill
  • fresh dill, for garnish
  1. Cut thin slice off top of each tomato. Scoop out pulp. Invert tomatoes on paper towel to drain.
  2. In medium bowl, combine cream cheese and mayonnaise until smooth. Stir in cucumber, green onion and dill. Spoon mixture into tomatoes. Top with fresh dill.
  3. Refrigerate until ready to serve.
Videos 08 April 2019

How to Make Jalapeño Popper Cups

(Family Features) Savor each bite of light and flaky crust filled with a creamy mixture of jalapeños and bacon in these Jalapeño Popper Cups.

For more appetizer recipes, visit culinary.net.

Watch video to see how to make this delicious recipe!

Jalapeño Popper Cups

  • 8              strips bacon, chopped
  • 4              medium jalapeño peppers, seeded and minced
  • 2              teaspoons minced garlic
  • 2              packages (8 ounces each) cream cheese
  • 1/2         cup sour cream
  • 1              cup shredded cheddar cheese, divided
  • 1              package frozen phyllo dough sheets
  • 2              tablespoons fresh cilantro, chopped
  1. Heat oven 375°F.
  2. In medium skillet over medium-high heat, cook bacon until crisp. Drain bacon; reserve 1 tablespoon grease.
  3. Add jalapeño peppers and minced garlic to bacon grease. Cook until peppers are tender.
  4. In large bowl, beat cream cheese and sour cream until smooth. Stir in bacon, jalapeño mix and 2/3 cup shredded cheese.
  5. Gently fold one pastry sheet in half. Fold in top corners to middle, forming point. Fold bottom corners to middle, forming point. Place phyllo dough in muffin pan cavity, forming cup.
  6. Fill phyllo cups with cream cheese mixture. Sprinkle remaining cheddar cheese over cups.
  7. Bake 7-8 minutes or until heated through. Remove from pan and sprinkle with cilantro.

Recipe adapted from Wilton.

Source: Culinary.net

Appetizers & Sides 14 March 2019

Big Flavor for the Big Game

(Family Features) Looking for a way to kick up the flavor for your game-day party? Tailgating by the stadium or watching on a big screen, you can add great taste to the menu with a versatile cheese such as Jarlsberg.

Great for snacking, sandwiches and cooking, this popular cheese has a mellow, nutty flavor, a creamy, buttery texture and melts beautifully. You can find it in wedges, random-weight pieces and convenient slices.

Jarlsberg can be a tasty part of any tailgate experience - try some of these ideas to score big with your guests:

* Super Sliders: Mini beef, turkey or bison burgers topped with sliced Jarlsberg (or Jarlsberg Lite).
* Deep Fried Cheese Sticks: Creamy goodness battered and fried; take their flavor up a notch with marinara or spicy barbecue sauce for dipping.
* Ham & Cheese Calzones: Salty, smoky ham and gooey melted Jarlsberg all wrapped up in a munch-and-carry pastry.
* Kickin' Kebabs: Skewer great taste by alternating cheese cubes with pickled vegetables and chunks of cured ham or smoked sausage.

This recipe for Cheese Stuffed Jalapeño Peppers is an easy way to bring some heat to the game - they can be made ahead of time, then just popped onto the grill or under the broiler to be ready before the next time out.

For more recipes with big flavor, visit www.jarlsberg.com/us.

Cheese Stuffed Jalapeño Peppers

Makes 16 appetizers

  • 16 pickled jalapeño peppers, rinsed and drained
  • 2 4-ounce logs fresh goat cheese
  • 1 cup grated Jarlsberg cheese
  • 1/2 cup grated Manchego cheese*
  • 1/4 cup diced green onion (scallions)
  • Dash of hot sauce
  • Cilantro leaves
  • Optional garnish: pickled mini hot red pepper
  1. Using small sharp knife, cut slit down one side of each pepper. Leave stem intact and remove seeds and veins. In bowl, mash goat cheese with Jarlsberg, Manchego, onion and hot sauce. Divide among peppers, stuffing each generously. Refrigerate. (Recipe can be made ahead to this point.)
  2. Arrange peppers in heavy aluminum foil packet. Grill 8 - 10 minutes until cheese begins to melt. Garnish with cilantro and, if desired, hot red peppers.

*If you can't find Manchego, use 1-1/2 cups Jarlsberg cheese.

Source: Norseland

Appetizers & Sides 08 June 2017

A Sweet Cherry Season

(Family Features) Whether fresh cherries are a favorite or a treat you’ve yet to try, the time to enjoy them is now.

Orchards in the Pacific Northwest, the nation’s largest growing region, experienced a long, cool spring, which often translates into more time and energy a tree can put into the fruit. When combined with the superior growing conditions characteristic to the area, this season’s fruit showcases what Northwest cherries are known for: their large size and sweet flavor profile.

Popular varieties grown in the Northwest include the mahogany-red Bings and super-sweet, yellow Rainiers. Rainier cherries, with their unique golden color and red blush, tend to ripen earlier in the year. Growers pick Rainier cherries over multiple weeks, selecting the ripest fruit each time.

Other varieties include the early-ripening Chelans and Tietons, followed by the often larger and darker Skeenas, Sweethearts and Lapins. Aside from the light-hued Rainier (which has juice that doesn’t stain) you can typically spot sweet cherries by their dark red skins – in general, the darker, the sweeter.

Great taste aside, sweet cherries are a healthful addition to summer picnics, parties and barbecues thanks to their fiber, antioxidants and anti-inflammatory power. They make for a snack that both grownups and little ones can enjoy straight out of the bowl thanks to their stem “handle” and can perk up appetizers, salads, desserts, sweet or savory sauces and more.

Outside of summer get-togethers, cherries make for a better-for-you late-night snack option as well. A cup of fresh, sweet cherries contains only 90 calories along with a low glycemic index of 22 making their cold, sweet crunch a tasty way to satisfy hunger cravings. Plus, they boast melatonin, which helps regulate circadian rhythm and promote healthy sleep patterns.

Fresh cherries should be kept in a sealed bag or container, and keep for approximately two weeks when refrigerated. To extend the cherry season and enjoy their health benefits after summer fades, buy an extra bag or two and preserve cherries by rinsing, packing and freezing them.

Basic freezing instructions

  1. Select 3-5 pounds of firm, ripe, Northwest-grown sweet cherries.
  2. After rinsing and draining, spread whole cherries with stems in a layer on a baking sheet.
  3. Place in freezer until firm then pack into freezer-proof containers or plastic freezer bags. Remove excess air and cover tightly.
  4. Add frozen cherries to smoothies or juices, or defrost and put in hot cereal, pies, turnovers, cobblers and more. Or enjoy as a frozen, sweet late-night treat.

To create a festive cherry dish for the summer season, try this Cherry Bruschetta as a snack or appetizer. Find more recipes and cherry tips at nwcherries.com.

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Cherry Bruschetta

Serves: 8

  • 18 slices (1/2-inch thick) small baguette-style bread
  • 1 tablespoon olive oil, divided
  • 1 1/2 cups pitted Northwest fresh sweet cherries, coarsely chopped
  • 1/4 cup chopped cilantro
  • 1/4 cup diced yellow sweet pepper
  • 2 tablespoons finely chopped green onions
  • 2 tablespoons lime juice
  • 1 teaspoon grated lime peel
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground black pepper
  • 2 ounces fresh mozzarella cheese
  • 1 tablespoon thinly sliced fresh basil
  1. Heat oven to 350° F.
  2. Arrange baguette slices on cookie sheet and toast one side 5 minutes. Turn slices, brush with 1/2 tablespoon olive oil and bake 5 minutes longer.
  3. Combine cherries, cilantro, sweet pepper, green onions, lime juice, lime peel, garlic salt, pepper and remaining olive oil; mix well.
  4. Top each baguette with thin slice of cheese, 1 tablespoon cherry mixture and sprinkle of sliced basil. Serve warm or cold.

Source: Northwest Cherry Growers

Holiday 23 January 2017

Very Merry Holiday Bites

(Family Features) Holiday parties should be fun — so why not serve up some tasty appetizers with a creative seasonal twist that will be sure to spice up your gathering?

These clever bites start with versatile party favorites Hillshire Farm Lit’l Smokies — and then the fun begins. Start off with an impressive — and edible — wreath for the centerpiece and serve with a cranberry-barbecue dip. Next, dress up your cocktail links with some delicious fare: simmer your Smokies in a zesty sauce; wrap them up in crispy bacon; make a splash with pineapple and edible flowers; dip and fry to make your own mini corn dogs; and turn them into tasty reindogs. With these fun-tastic appetizers, not only will you give guests plenty of food to eat, you’ll give them plenty to talk about.

For more recipes to add merriment to your celebrations, visit www.hillshirefarm.com.

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Holiday Appetizer Wreath

Yield: 16 servings
Prep Time: 30 minutes
Cook Time: 15 minutes

  • 32 Hillshire Farm Lit’l Smokies
  • 1/2 cup whole berry cranberry sauce
  • 1/2 cup barbecue sauce
  • 1 can (8 ounces) refrigerated crescent dough rolls
  • Optional: Roasted bell pepper strips, cherry tomato halves and fresh rosemary for garnish
  1. Preheat oven to 375°F.
  2. Open package of sausages and drain off liquid.
  3. Combine cranberry sauce and barbecue sauce in a small saucepan; heat over low heat, stirring until smooth and hot.
  4. Unroll dough, separate at perforations, creating 4 rectangles. Press perforations to seal. With knife or pizza cutter cut each rectangle lengthwise into 8 strips, making a total of 32 strips.
  5. Wrap 1 strip of dough around each sausage. Place crescent-wrapped sausages with sides touching on ungreased cookie sheet or round baking stone in a circle, forming a wreath shape.
  6. Bake for 11 to 15 minutes or until golden brown. Cool slightly.
  7. Carefully remove wreath onto serving platter, if desired. Garnish wreath with bell pepper strips to form a bow, and cherry tomato halves and rosemary sprigs for ornaments, if desired.
  8. Serve with cranberry-barbecue sauce.

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Lit’l Party Delights

Yield: 9 servings
Prep Time: 5 minutes
Cook Time: 15 minutes

  • 1 package Hillshire Farm Lit’l Smokies
  • 3/4 cup chili sauce
  • 3/4 cup grape jelly
  • 1 tablespoon red wine
  • 1 teaspoon dry mustard
  • 1 1/2 teaspoons soy sauce
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  1. Open package of sausages and drain off liquid; set aside.
  2. Combine remaining ingredients in medium saucepan. Heat, stirring occasionally, over medium heat until jelly is melted and mixture is smooth.
  3. Add sausages; heat 10 minutes or until hot.

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Reindogs

Yield: 20 servings
Prep Time: 30 minutes
Cook Time: 2 to 3 minutes

  • 1 package Hillshire Farm Lit’l Smokies
  • Pretzel twists
  • Mustard
  • Ketchup
  1. Heat sausages according to package directions.
  2. Break a small pretzel twist in half. Stick a pretzel half into both sides of sausage to resemble antlers.
  3. Use 2 small drops of mustard for eyes and a small drop of ketchup for the nose.

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Corn Doggies

Yield: 20 servings
Prep Time: 30 minutes
Cook Time: 2 to 3 minutes

  • 1 package Hillshire Farm Lit’l Smokies
  • 1 package (8.5 ounces) corn muffin mix
  • 2/3 cup flour
  • 1 egg, beaten
  • 1 cup milk
  • Vegetable oil for frying
  1. Preheat oil to 375°F. Open package of sausages and drain off any liquid. Insert wooden toothpick into tip of each sausage.
  2. Mix corn muffin mix, flour, egg and milk in a large bowl until well combined. Working quickly, dip 4 to 5 sausages in batter.
  3. Fry for 2 to 3 minutes, or until golden brown and batter is cooked in the center.
  4. Drain on paper towels. Repeat with remaining sausages.

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Pigs in Heaven

Yield: 20 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

  • 1 package Hillshire Farm Lit’l Smokies
  • 1 package thick sliced bacon
  1. Preheat oven to 400°F.
  2. Open package of sausages and drain off any liquid.
  3. Cut each bacon slice into 3 to 4 pieces. Wrap each sausage with a piece of bacon; secure with a toothpick.
  4. Place on a 15 x 10 x 1-inch baking pan.
  5. Bake 15 to 20 minutes, or until bacon is browned.

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Lit’l Luaus

Yield: 20 servings
Prep Time: 5 minutes
Cook Time: 3 minutes

  • 1 package Hillshire Farm Lit’l Smokies
  • Canned pineapple (1 can)
  • Edible flowers
  1. Heat sausages according to package directions.
  2. Cut 1 pineapple ring in half.
  3. Wrap two halves of pineapple around each sausage.
  4. Garnish with edible flowers.

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