recipes

Ethnic 02 January 2024

Give Comfort Food Classics an Authentic Mexican Twist

(Family Features) If winter evenings have you stuck in a dinner rut, heat up the kitchen with family favorites everyone can look forward to. Shaking off the chill can start with a cozy blanket and comforting food that warms you from the inside out.

Soup is a wintertime staple thanks to its simplicity, and you can put a delicious spin on your next winter warmup with Mexican-inspired ingredients. Giving soup night a twist starts with Cacique Foods, one of the country’s top authentic Mexican food brands, that invites friends and family to share real moments while savoring authentic flavors.

This Smoky Chorizo and Chicken Pozole relies on the bold, hearty, spicy taste of Cacique’s Pork Chorizo combined with handcrafted Homestyle Salsa. Queso Fresco’s crumbly, creamy texture and milky, fresh flavor adds the perfect finishing touch, making this soup a perfect way to warm up weeknights with just the right amount of heat.

For a flavorful side that complements a variety of main courses while adding Mexican flair, consider Mexican Loaded Mashed Potatoes. This recipe is a familiar favorite with the unique twist of bacon and Pork Chorizo for a meat-infused recipe that will become a menu mainstay.

Plus, for an extra creamy texture, it calls for Cacique Crema Mexicana – an everyday table cream with a neutral, fresh-tasting flavor ideal for balancing out spice – and Oaxaca, a semisoft cheese with a mellow, buttery flavor.

Find more comforting recipes at caciquefoods.com.

Smoky Chorizo and Chicken Pozole

Prep time: 5 minutes
Cook time: 30 minutes
Servings: 6-8

  • 2 tablespoons olive oil
  • 1 large white or yellow onion, finely chopped
  • 1 teaspoon kosher salt, plus additional, to taste (optional)
  • 1 package (9 ounces) Cacique Pork Chorizo
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried Mexican oregano
  • 1 container (16 ounces) Cacique Medium Homestyle Salsa
  • 1quart chicken stock
  • 2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and diced
  • 1 can (25 ounces) white hominy, drained and rinsed
  • 1 lime, cut into wedges
  • 3/4 cup crumbled Cacique Ranchero Queso Fresco
  • 1/2 cup chopped cilantro
  1. In large, heavy pot over medium heat, heat oil. Reserve 1/4 cup onion for garnish; add remaining onion to pot and season with salt. Saute until translucent, about 5 minutes.
  2. Increase heat to medium-high; add pork chorizo and break it apart with spoon. Cook chorizo undisturbed until deeply browned and cooked through, 3-5 minutes. Add smoked paprika and oregano; cook 30 seconds, or until fragrant.
  3. Pour in salsa and scrape up browned bits from bottom of pan. Bring to simmer 1-2 minutes, allowing it to thicken slightly then add stock and bring to simmer.
  4. Stir in diced chicken and hominy. Decrease heat to medium and cook 8-10 minutes until chicken is cooked through. Taste and season with more salt, if necessary. Remove from heat.
  5. Serve bowls of pozole with reserved onion, lime wedges, crumbled queso fresco and chopped cilantro.

Mexican Loaded Mashed Potatoes

Prep time: 35 minutes
Cook time: 40 minutes
Servings: 10

  • 3 pounds russet potatoes (about 9 medium potatoes), peeled and cubed
  • water
  • 6 bacon strips, chopped
  • 1 package Cacique Pork Chorizo
  • 12 ounces Cacique Crema Mexicana
  • 1/2 cup butter, cubed
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon salt
  • 1teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 cup Cacique Oaxaca or Queso Quesadilla, shredded
  • 1/2 cup Cacique Crema Mexicana Agria, for topping (optional)
  • 3 green onions, chopped
  1. In Dutch over, add potatoes and cover with water. Bring to boil. Reduce heat; cook, uncovered, 10-15 minutes, or until tender.
  2. In skillet over medium heat, cook bacon until crisp. Drain on paper towels, chop into small pieces and set aside. Remove bacon grease from skillet and cook chorizo over medium-high heat, 6-8 minutes.
  3. Drain potatoes; add to pan. Mash potatoes, gradually adding crema Mexicana, butter, onion powder, salt, garlic powder and pepper. Transfer to greased 13-by-9-inch baking dish; sprinkle with cheese, chorizo and bacon. Refrigerate, covered, up to 1 day.
  4. Preheat oven to 350 F. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, about 30 minutes. Uncover; bake 10 minutes, or until heated through.
  5. Drizzle with crema Mexicana agria and chopped green onions.

 Source: Cacique

Meal Ideas 19 December 2023

Set the Menu for a Successful Year

(Family Features) If your goals for 2024 include a healthier lifestyle and added nutrition, your mission is likely to start with a refreshed menu. Add a few newfound favorites to this year’s rotation like wraps, salads and smoothies to power each day and propel yourself toward wellness success.

These easy-to-make, better-for-you recipes offer simple solutions to keep your goals on track without taking flavor off the table. Begin busy days with an energy boost from a Strawberry Oatmeal Smoothie then tackle lunchtime cravings or make family dinner a cinch with BLT Wraps with Avocado Spread. For a hearty salad to pair with favorite meals or enjoy all on its own, this Roasted Cauliflower and Potato Spinach Salad is an ideal way to make 2024 your best year yet.

Visit Culinary.net to discover more nutritious solutions in the new year.

Wrap Your Way to a Nutritious Year

Planning and executing a more nutritious menu can often be thwarted by lunchtime cravings or busy weeknights that leave little time to cook at home. Rather than giving in to those takeout temptations, turn to easy recipes you can create yourself with just a few simple, on-hand ingredients.

Grab tortillas out of the pantry and a few favorites from the refrigerator to make these BLT Wraps with Avocado Spread, which are perfect for meal-prepping weekday lunches or whipping up at a moment’s notice for a family dinner. Bacon, a nearly unanimous favorite, teams up with a homemade avocado spread, lettuce and tomatoes for fresh taste without the hassle.

For a satisfying meal without leaving behind health goals, serve with a hearty salad or Spanish rice and banana peppers on the side.

BLT Wraps with Avocado Spread

Servings: 4

  • 8 slices bacon
  • 1 avocado, peeled and pitted
  • 1/4 cup sour cream
  • 1 lime, juice only
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 4 flour tortillas
  • 4 large red leaf lettuce leaves
  • 2 large tomatoes, cut into 1/4-inch slices
  • Spanish rice (optional)
  • banana peppers (optional)
  1. In large skillet, cook bacon until crispy. Drain on plate lined with paper towels. Set aside.
  2. In medium bowl, mash avocado, sour cream, lime juice, hot sauce, Worcestershire sauce and salt with fork until combined and smooth.
  3. Spread thin layer of avocado mixture over tortillas. Layer with lettuce leaves, tomatoes and bacon. Fold sides up and roll.
  4. Serve with Spanish rice and banana peppers, if desired.

Fresh Flavors for the New Year

If you’re among those looking to set goals and wellness intentions for the new year, it’s important to equip yourself with the right tools, whether information or inspiration, to help support you on your journey toward a healthier lifestyle. That can start with something as easy as elevating your menu and the ingredients you keep on-hand.

For example, Fresh Express offers more than 100 varieties of fresh, healthy and convenient ready-to-eat salads, including the French Blue Cheese Salad Kit, which combines a nutrient-dense salad mix of fresh baby spinach, spring mix, red cabbage and carrots, and is enhanced with aromatic blue cheese, crunchy garlic brioche croutons and a savory French blue cheese dressing. Available in the refrigerated produce department, the kit can be paired with better-for-you ingredients like roasted cauliflower and seasoned potatoes to make this Roasted Cauliflower and Potato Spinach Salad in less than an hour.

Visit freshexpress.com to discover more recipes and find a store near you.

Roasted Cauliflower and Potato Spinach Salad

Prep time: 15 minutes
Cook time: 40 minutes
Servings: 4

  • 1 small head cauliflower, cut into florets
  • 3 tablespoons olive oil, divided
  • 2 teaspoons Italian seasoning, divided
  • 1/2 teaspoon salt, divided
  • 1 pound fingerling potatoes, quartered
  • 1 package (8 ounces) Fresh Express French Blue Cheese Salad Kit
  1. Heat oven to 425 F.
  2. In large bowl, toss cauliflower florets with 2 tablespoons olive oil. Sprinkle with 1 teaspoon Italian seasoning and 1/4 teaspoon salt; mix well. Arrange in single layer on sheet pan.
  3. Bake cauliflower 30-40 minutes, tossing once halfway through, until tender and lightly charred. Cool.
  4. In bowl, toss potatoes with remaining olive oil. Sprinkle with remaining Italian seasoning and salt; mix well. Arrange in single layer on sheet pan.
  5. Bake potatoes 20 minutes until tender and lightly browned. Cool.
  6. Place greens from salad kit in large bowl; add roasted vegetables. Drizzle with dressing from salad kit; mix well. Top with croutons and blue cheese from salad kit.

Start Each Day Strong

Giving your mornings a delicious boost doesn't have to be a chore. In fact, it can be just as easy as it is delicious with a fresh, fruity smoothie ready in a matter of minutes.

Just six blended ingredients are all you need to make this Strawberry Oatmeal Smoothie, a creamy solution that makes for a nutritious, refreshing and filling breakfast before heading out the door.

Strawberry Oatmeal Smoothie

  • 1/2 cup rolled oats
  • 1 banana
  • 14 frozen strawberries
  • 1 cup soy milk
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon vanilla extract
  1. In blender, grind oats. Add banana, strawberries, soy milk, sugar and vanilla extract then blend until smooth. Pour into glass or to-go container and serve.

Source: Fresh Express

Meal Ideas 20 November 2023

Solve Winter Blues with Cozy Recipes

(Family Features) Cozying up with a bowl of warm deliciousness is a perfect way to ward off the chill of winter, and it’s made even better when shared with those you love. Turning to favorite chilis and soups with comforting ingredients and smoky spices can transport your family from snow and sleet to warmth and paradise.

Smoky German Potato, Sausage and Bacon Chili offers a reprieve from the cold with hearty flavor and family favorites seasoned with chili powder, cumin and cayenne pepper for classic taste with a twist. The thinly sliced potatoes and bacon of READ German Potato Salad in a sweet-piquant dressing provide a delicious new take on traditional chili.

A bit on the lighter side but equally satisfying, Tuscan 3 Bean Peasant Soup calls for shallots, diced tomatoes, spinach, cannellini beans, cooked small pasta and more for a true winter warmup. Served with toasted bread cubes, it’s sure to warm loved ones up from the inside out.

Its key ingredient is Aunt Nellie’s 3 Bean Salad, featuring premium green, wax and kidney beans in a light, sweet-tangy vinegar dressing. As a ready-to-eat solution, it can be served chilled, at room temperature or as part of comforting winter recipes.

Visit READSalads.com and AuntNellies.com to find more cozy cold-weather dishes.

Smoky German Potato, Sausage and Bacon Chili

Recipe courtesy of "Dad with a Pan" on behalf of READ
Prep time: 20 minutes
Cook time: 40 minutes
Servings: 8

  • 4 strips thick bacon, cut into cubes
  • 1 pound smoked sausage, sliced into 1-inch segments
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 4 tablespoons chili powder
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon dried oregano
  • 2 Fresno peppers, diced
  • 1 can (14 1/2 ounces) diced tomatoes, drained
  • 1 can READ German Potato Salad, drained
  • 1 cup beef broth
  • salt, to taste
  • pepper, to taste
  1. n large saucepan over medium heat, cook bacon until crispy. Remove and set aside, leaving about 2 tablespoons drippings in saucepan.
  2. Add smoked sausage and cook until browned.
  3. Once sausage is cooked, add diced onion and minced garlic, cooking until onion is translucent.
  4. Drain excess fat then stir in chili powder, coriander, cumin, cayenne pepper, oregano and Fresno peppers until well mixed.
  5. Add drained diced tomatoes, German potato salad and cooked bacon to saucepan.
  6. Add beef broth and stir to combine. Season with salt and pepper, to taste.
  7. Bring mixture to simmer and let cook about 30 minutes, stirring occasionally, until flavors are melded.

Substitution: Jalapenos can be used for Fresno peppers.

Tuscan 3 Bean Peasant Soup

Recipe courtesy of Sarah Meuser on behalf of Aunt Nellie's
Prep time: 20 minutes
Cook time: 27 minutes
Servings: 8

  • 10 ounces day-old crusty bread, such as ciabatta, cut into 1-inch cubes
  • 2 tablespoons extra-virgin olive oil, plus additional for drizzling (optional)
  • 2 medium shallots or 1 small yellow onion, peeled and chopped
  • 3 cloves garlic, peeled and chopped
  • 1 can (15 1/2 ounces) cannellini beans, drained and rinsed
  • 1 can (28 ounces) diced tomatoes
  • 3 cans (14 1/2 ounces each) low-sodium chicken broth (about 6 cups)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup small pasta, such as ditalini, uncooked
  • 2 cups frozen cut leaf spinach or chopped fresh spinach
  • 2 jars (15 1/2 ounces each) Aunt Nellie's 3 Bean Salad, drained
  • 1 tablespoon lemon zest (optional)
  1. Preheat oven to 375 F. Place bread cubes in single layer on large baking pan. Bake until bread cubes are lightly browned, 8-12 minutes. Set aside.
  2. Heat large saucepan or Dutch oven over medium heat. Add 2 tablespoons oil; swirl to coat. Add shallots; cook 5 minutes, or until soft, stirring occasionally. Add garlic; cook 1 minute, or until fragrant. Add cannellini beans, tomatoes, broth and black pepper; bring to boil. Add pasta; cook 8 minutes, or according to package directions. Stir in spinach and bean salad. Simmer 5 minutes, or until heated through.
  3. Ladle soup evenly into bowls. Top with toasted bread cubes and lemon zest, if desired. Drizzle with additional olive oil, if desired.

Source: Seneca Foods

Grilling-Tailgating 25 September 2023

Elevate Your Tailgate with Easy-to-Make Recipes

(Family Features) Concoct a winning game plan, gather the parking lot games and call the biggest fans you know – it’s tailgating season. This year, before you root on your favorite team, make sure your pregame party matches the intensity of the fourth quarter with recipes that really fire up the crowd.

For a pregame meal that gives diehards the energy they’ll need to stay on their feet, turn to easy-to-prepare Kielbasa and Veggie Kebabs. This tailgate-friendly recipe relies on smoked pork sausage from Coleman Natural Foods that’s blended with flavorful spices, naturally cured with cultured celery powder and sea salt then slow-smoked for rich flavor.

If a morning kickoff at your alma mater calls for a breakfast-friendly beverage, these Chile Bacon Straws offer a perfect complement to a Bloody Mary. With a perfect touch of pizazz, they’re a simple yet impressive garnish that pairs well with other toppings like olives, pickles, peppers and more.

As a delicious way to add bursts of flavor to favorite dishes, pork from Coleman Natural Foods provides premium quality you can feel good about serving to your family and friends whether you’re tailgating in the parking lot or home-gating in your own backyard. It’s humanely raised by family farmers in the U.S. with no antibiotics, added hormones or artificial ingredients to give fans countless ways to elevate favorite game day dishes.

Visit ColemanNatural.com to find more easy-to-prepare tailgate recipes.

Kielbasa and Veggie Kebabs

Prep time: 30 minutes
Cook time: 20 minutes
Servings: 4

  • 4          wooden skewers
  • 1          red onion
  • 2          bell peppers
  • 2          ears of corn, cut crosswise into 2-inch rounds
  • 1          package Coleman Natural Polish Kielbasa, sliced thick
  • 12        whole mushrooms
  • 12        cherry tomatoes
  1. Soak skewers in water 30 minutes to prevent burning. Preheat grill to 300 F.
  2. Cut red onion, peppers and corn into bite-sized chunks.
  3. Alternate placing kielbasa slices, onion, peppers, corn, mushrooms and tomatoes on skewers.
  4. Grill, rotating every few minutes until veggies are tender, about 20 minutes.

Chile Bacon Straws

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6

  • 6          slices Coleman Natural Hickory Smoked Bacon
  • 6          wooden skewers
  • 1          teaspoon Mexican spice blend
  • prepared Bloody Marys
  1. Preheat oven to 400 F.
  2. Wrap one bacon slice diagonally around each skewer, making sure to overlap edges of bacon so there are no gaps. Don’t wrap too tightly or it will be difficult to remove skewers; try to ensure each end of bacon ends up on same side of skewer.
  3. Place each wrapped skewer on wire rack set over sheet pan with end seams down. Sprinkle spice blend over each skewer.
  4. Bake 25-30 minutes until bacon is brown, crispy and fully cooked to give straws their shape. Remove from oven and allow to cool.
  5. Gently slide skewers out of each straw using twisting motion.
  6. Insert straws into Bloody Marys.

Source: Coleman Natural Foods

Meal Ideas 31 July 2023

Simplify School Nights with Easy, Cheesy Meals

(Family Features) Putting a delicious, kid-friendly meal on the table in an hour or less is goal No. 1 for many families. When the hectic schedules of back-to-school season are in full effect, saving some precious time in the kitchen can make all the difference.

Take a homework timeout and bring loved ones running to the dining room for family favorites like Sweet Heat Pickled Beet Grilled Cheese. This modern take on a childhood classic pairs sourdough bread with brie cheese, a spicy-sweet hit of hot honey and juicy Aunt Nellie’s Diced Pickled Beets.

If letting your oven do the work is an even more appealing solution, try an easy recipe like Bacon Wrapped Potato Stuffed Chicken. As a meal and side dish all in one, this simple weeknight dinner starts with cutting a pocket into boneless, skinless chicken breasts before filling with cheesy goodness.

Layer cheddar cheese slices inside the chicken then spoon in READ German Potato Salad made with thinly sliced potatoes, bacon and a sweet-piquant dressing. Finally, fold the chicken breasts closed, wrap with bacon slices and bake 40 minutes to tender, juicy perfection with a final broil to crisp the bacon.

To find more family-friendly meals fit for busy weeknights, visit AuntNellies.com and READSalads.com.

Sweet Heat Pickled Beet Grilled Cheese

Recipe courtesy of MacKenzie Smith of “Grilled Cheese Social”
Prep time: 5 minutes
Cook time: 12 minutes
Yield: 2 sandwiches

  • 4          slices (3 ounces each) sourdough bread
  • 2          tablespoons hot honey
  • 1          small wheel (8 ounces) brie, at room temperature, cut into thin strips
  • 8          ounces Aunt Nellie’s Diced Pickled Beets (1/2 jar or 2 individual diced pickled beet cups)
  • 2          tablespoons fresh basil, cut into thin strips
  • 2          tablespoons unsalted butter
  • 1/2       teaspoon garlic salt, or to taste
  1. Place two bread slices on cutting board. Drizzle with hot honey then add 4 ounces brie evenly across bread.
  2. Drain beets and pat dry. Add evenly on top of brie followed by basil and remaining brie.
  3. Spread 1 tablespoon butter on one side of remaining bread slices. Sprinkle with 1/4 teaspoon garlic salt. Place top piece of bread on each sandwich.
  4. Heat cast-iron or frying pan over medium-low heat then add sandwiches butter sides down. Butter top sides and add remaining garlic salt.
  5. Cook about 5 minutes on each side, or until bread is golden brown and cheese has melted, flipping halfway through.
  6. Once sandwiches have cooked on both sides, remove from heat and serve.

 

Bacon Wrapped Potato Stuffed Chicken

Recipe courtesy of “EZPZMealz”
Prep time: 20 minutes
Cook time: 40 minutes
Yield: 8 servings

  • 2          pounds (approximately 4 large) boneless, skinless chicken breasts
  • 8          slices sharp cheddar cheese
  • 1          can READ German Potato Salad with sauce
  • 8-12     bacon slices
  • nonstick cooking spray
  • freshly ground pepper, to taste
  1. Preheat oven to 400 F.
  2. Using sharp knife, slice pocket or slit into each chicken breast and fold open.
  3. Place two slices sharp cheddar cheese in pockets then spoon 4 ounces potato salad onto cheese.
  4. Fold chicken over and close so cheese and potatoes are inside pockets.
  5. Take 2-3 bacon slices and completely wrap stuffed chicken breasts, tucking loose ends of bacon on undersides of chicken.
  6. Spray baking dish with nonstick cooking spray then place bacon wrapped chicken on tray. Season chicken with pepper, to taste.
  7. Bake approximately 40 minutes until internal temperature of chicken reaches 160 F.
  8. Turn oven to broil on high (500 F) and broil 2-3 minutes to crisp bacon until chicken reaches 165 F.
  9. Remove from the oven and rest 5 minutes then serve.

Source: Aunt Nellie’s, READ

Seafood 05 July 2023

How to Enjoy Fresh Maine Lobster this Season: Tips and tricks from a 4th-generation lobster family

(Family Features) As people look to change what’s on their plates, it can be tough to know where to begin. From social media-inspired recipes to trendy menu offerings, there are many options.

That’s why restaurant owners Katie and Thom Werner are recommending a staple that’s sustainable, fresh and versatile: Lobster. The Werners own the popular Island Lobster Co. restaurant in Peaks Island, Maine where Thom works as a commercial fisherman and supplies most of the lobster served.

The Werner family is well versed in the iconic Maine Lobster fishery, coming from a long line of generational fishing families, with Thom having fished since he was 6 years old. They know lobster can be intimidating for home cooks, but as people familiar with the product, they emphasize lobster is easy to prep, delicious and supports communities up and down the coast.

“Lobsters are always sustainably harvested and handled with care by the fishery,” Katie said. “It’s so important to know where your food comes from and with local lobster, it’s something you can feel great about enjoying that also directly benefits so many families like ours.”

For those looking to enjoy a simple and classic version of lobster, the Werners recommend a tried and true method.

“Steamed with some melted butter is always perfect,” Thom said. “You can’t beat the sweet, succulent flavors of fresh lobster with that punch of salty butter."

For those looking for a fresh twist, Katie suggests trying her favorite recipe at Island Lobster Co.: the BLT Lobster Roll.

“It’s a savory and sweet combination of crispy bacon, juicy tomatoes and tender lobster meat, all served on a buttery roll,” she said. “It’s a great way to enjoy sustainable trap-to-table fare.”

No matter what recipe people go with, the Werner family hopes everyone can partake in enjoying a staple of their heritage.

“To me, Maine Lobster is a taste of home,” Thom said. “I’ve always enjoyed it with friends and family. Now I get to share that legacy with my own kids and our community at the restaurant. I feel incredibly lucky, and I hope everyone – whether you’re a Mainer or on the opposite side of the country – can enjoy it as a celebration of such an iconic industry.”

To learn more about the Werners’ story, find recipes and look for ways to support the industry, visit lobsterfrommaine.com.

BLT Lobster Roll

Recipe courtesy of the Werner family of Island Lobster Co. on behalf of the Maine Lobster Marketing Collaborative
Yield: 1 roll

  • 3 slices bacon
  • 1/4 pound fresh lobster meat (or meat from 1-pound lobster)
  • 1 tablespoon butter
  • 1 brioche bun, halved
  • 1 tablespoon mayonnaise
  • 3 tomato slices
  • 1 large leaf romaine lettuce or butter lettuce
  1. Preheat oven to 400 F. Line baking sheet with parchment paper and arrange bacon slices on top. Cook 10-15 minutes, or until desired crispiness.
  2. Prepare large pot with 2 inches of salted water and bring to rolling boil. Add lobster and steam 12 minutes. Halfway through, lift lid carefully and shift lobster to cook evenly.
  3. Break down lobster and remove meat from shell, yielding about 4 ounces of cooked meat. Chop meat into bite-size pieces.
  4. In large skillet or griddle over medium heat, warm butter to coat pan.
  5. Place both pieces of bun cut sides down on pan and cook about 30 seconds until golden. Remove buns from pan and set aside.
  6. In bowl, toss chopped lobster meat with mayonnaise and set aside.
  7. Assemble cooked bacon, tomato, lettuce and lobster mix on toasted bun.

Source: Maine Lobster Marketing Collaborative

Videos 13 June 2023

Bring Brunch Favorites to the Table

Add a Touch of Sweetness

(Family Features) Few things go together like the weekend and brunch. Whether that means gathering with family, friends or a combination of both, it’s the perfect time to slow down and bring your loved ones together for a lighthearted meal.

Catering to a variety of different palates requires a diverse menu of dishes ranging from fresh fruit and baked goods to proteins and more. A key ingredient to bring any spread together: Envy apples, which are a natural cross between Braeburn and Royal Gala apples.

With their beautifully balanced sweetness, uplifting fresh aroma, delightfully satisfying crunch and bright red skin that sometimes features a golden blush, they can be served fresh or paired with other brunch favorites in shareable dishes like the Brunch Board with a Twist. Plus, their naturally white flesh doesn’t brown as quickly as other apples, making them easy to savor while enjoying time with loved ones.

Find sweet brunch recipe inspiration at EnvyApple.com.

Watch video to see how to make this recipe!


Brunch Board with a Twist

  • 2          Envy Apples, sliced
  • boiled eggs, halved
  • cooked bacon
  • bananas, sliced
  • berries
  • miniature pancakes
  • edible flowers, for garnish
  • 2-3       Envy Apples, for garnish
  1. On breakfast platter, artfully arrange sliced apple, halved boiled eggs, bacon, bananas, berries and pancakes
  2. Garnish with edible flowers and whole apples.

Source: Envy Apples

Videos 17 April 2023

Asparagus, Bacon and Egg Salad

(Family Features) Nothing makes family time special quite like a homemade meal, especially one made with locally sourced ingredients that are as fresh and flavorful as they are thoughtfully prepared.

Whether your gatherings with loved ones take place in the family kitchen, on the patio or at a picnic area, this Asparagus, Bacon and Egg Salad makes for a perfect brunch or appetizer that leans on local ingredients like Michigan asparagus, which takes just about three days to get from the field to your table. Grown by more than 100 family farmers, it can be found in your local store at 1-4 days old, compared to 10-20 days old for imported asparagus.

Local means fresh, which makes for an especially delicious meal, but it also means sustainability. Because the Michigan asparagus season relies on the weather and uses rainwater instead of irrigation, it makes for a sustainable product that’s environmentally friendly.

As a nutrient-dense, low-calorie vegetable with no fat, no cholesterol and little sodium, it’s also easy to prepare – just don’t overcook it. Look for thicker spears at the store, as they tend to have greater texture and more flavor and tenderness because the fiber is less concentrated.

Visit michiganasparagus.org to find more flavorful recipes to share with your nearest and dearest.

Watch video to see how to make this recipe!

Asparagus, Bacon and Egg Salad

Recipe courtesy of Ashley from “Cheesecurd in Paradise” on behalf of the Michigan Asparagus Advisory Board

  • 6          bacon slices
  • 1          pound fresh Michigan asparagus, ends trimmed
  • 1/3       cup olive oil
  • 2          tablespoons champagne vinegar
  • 1          tablespoon honey
  • 1          tablespoon Dijon mustard
  • 1/4       teaspoon salt
  • 1/2       teaspoon black pepper
  • 4          hard-boiled eggs, peeled and quartered
  • 2/3       cup halved cherry tomatoes
  • 1/4       cup sliced green onion
  1. In skillet, cook bacon until crisp. Remove from pan. Set aside.
  2. Cut asparagus into four pieces. Add asparagus to same skillet used to cook bacon. Cook until fork tender, about 4 minutes, depending on thickness of asparagus.
  3. While asparagus cooks, prepare dressing. Whisk oil, vinegar, honey, mustard, salt and pepper. Set aside.
  4. Chop bacon.
  5. Remove asparagus from pan and place on platter. Top with chopped bacon, eggs, tomatoes and green onion. Pour dressing over top.

Source: Michigan Asparagus Advisory Board

Breakfast & Brunch 22 March 2023

A Full, Fresh Menu Fit for a Brunch Feast

(Family Features) Birthdays, holidays or just casual Saturdays are all perfect excuses to enjoy brunch with your favorite people. Bringing everyone together with quiches, pastries, appetizers, desserts and more offers an easy way to kick back and relax on a warm weekend morning.

These recipes for Easy Brunch Quiche, Savory Cheese Balls and Lemon Blueberry Trifle provide a full menu to feed your loved ones from start to finish, regardless of the occasion.

Find more brunch inspiration by visiting Culinary.net.

A Savory Way to Start the Celebration

Serving up exquisite flavor doesn’t have to mean spending hours in the kitchen. You can bring the cheer and favorite tastes with simple appetizers that are equal measures delicious and visually appealing.

These Savory Cheese Balls are easy to make and perfect for get-togethers and brunch celebrations. Texture and color are the name of the game with this recipe, and the result is a beautiful array of red, gold and green, all on one plate.

To find more recipes fit for brunch, visit Culinary.net.

Savory Cheese Balls

Servings: 6-12

  • 2 packages (8 ounces each) cream cheese
  • 2 tablespoons caraway seeds
  • 1 teaspoon poppy seeds
  • 2 cloves garlic, minced, divided
  • 1/4 cup parsley, chopped
  • 2 teaspoons thyme leaves, chopped
  • 1 teaspoon rosemary, chopped
  • 1/4 cup dried cranberries, chopped
  • 2 tablespoons pecans, chopped
  • crackers (optional)
  • fruit (optional)
  • vegetables (optional)
  1. Cut each cream cheese block into three squares. Roll each square into ball.
  2. In small bowl, combine caraway seeds, poppy seeds and half the garlic.
  3. In second small bowl, combine parsley, thyme, rosemary and remaining garlic.
  4. In third small bowl, combine cranberries and pecans.
  5. Roll two cheese balls in seed mixture, two in herb mixture and two in cranberry mixture.
  6. Cut each ball in half and serve with crackers, fruit or vegetables, if desired.

Finish Brunch with a Light, Layered Treat

After enjoying eggs, bacon, French toast and pancakes or any other brunch combination you crave, it’s tough to top a fresh, fruity treat to round out the meal. Dish out a delicious dessert to cap off the morning and send guests out on a sweet note that’s perfectly light and airy.

The zesty zip of lemon curd in this Lemon Blueberry Trifle brings out the sweetness of whipped cream made with Domino Golden Sugar, fresh blueberries and cubed pound cake for a vibrant, layered bite. Plus, it’s a bright, beautiful centerpiece you can feel proud of as soon as guests try their first bite.

Find more dessert recipes fit for brunch and other favorite occasions at DominoSugar.com.

Lemon Blueberry Trifle

Prep time: 45 minutes
Servings: 8-10

Lemon Curd:

  • 1 cup Domino Golden Sugar
  • 2 tablespoons cornstarch
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 6 tablespoons water
  • 1/4 teaspoon salt
  • 6 egg yolks
  • 1/2 cup (1 stick) unsalted butter, at room temperature, cut into 1/2-inch cubes

Whipped Cream:

  • 2 cups heavy whipping cream, cold
  • 2 tablespoons Domino Golden Sugar
  • 2 teaspoons pure vanilla extract

Trifle:

  • 1 cup blueberry jam
  • 12 ounces fresh blueberries, plus additional for garnish, divided
  • 1 pound cake, cubed
  • lemon slices, for garnish
  • mint, for garnish
  1. To make lemon curd: In medium saucepan, stir sugar and cornstarch. Stir in lemon juice, lemon zest, water and salt. Cook over medium heat, stirring constantly, until thickened. Remove from heat and gradually stir in three egg yolks; mix well until combined. Stir in remaining egg yolks. Return to heat and cook 2 minutes, stirring constantly. Remove from heat.
  2. Stir in butter; mix until incorporated. Cover with plastic wrap, touching surface of lemon curd to prevent curd forming skin. Refrigerate until completely cool.
  3. To make whipped cream: In large bowl, beat cream, sugar and vanilla until soft peaks form. Do not overbeat.
  4. To make trifle: Mix blueberry jam with 12 ounces fresh blueberries. Place one layer cubed pound cake in bottom of trifle dish. Top with layer of blueberries. Add dollops of lemon curd and whipped cream. Repeat layering ending with whipped cream.
  5. Decorate trifle with lemon slices, fresh blueberries and mint.

Say Goodbye to Basic Brunch

The same old brunch menu can become tiresome and dull. Adding something new to the table with fresh ingredients and simple instructions can enhance your weekend spread and elevate brunch celebrations.

Try this Easy Brunch Quiche that is sure to have your senses swirling with every bite. This quiche is layered with many tastes and a variety of ingredients to give it crave-worthy flavor, from broccoli and bacon to mushrooms, eggs and melty cheese.

Visit Culinary.net to find more brunch recipes.

Easy Brunch Quiche

Serves: 12

  • 1 package (10 ounces) frozen broccoli with cheese
  • 12 slices bacon, chopped
  • 1/2 cup green onions, sliced
  • 1 cup mushrooms, sliced
  • 4 eggs
  • 1 cup milk
  • 1 1/2 cups shredded cheese, divided
  • 2 frozen deep dish pie shells (9 inches each)
  1. Heat oven to 350 F.
  2. In medium bowl, add broccoli and cheese contents from package. Microwave 5 minutes, or until cheese is saucy. Set aside.
  3. In skillet, cook chopped bacon 4 minutes. Add green onions; cook 2 minutes. Add mushrooms; cook 4 minutes, or until bacon is completely cooked and mushrooms are tender. Drain onto paper towel over plate. Set aside.
  4. In medium bowl, whisk eggs and milk until combined. Add broccoli and cheese mixture. Add 1 cup cheese. Stir to combine. Set aside.
  5. In pie shells, divide drained bacon mixture evenly. Divide broccoli mixture evenly and pour over bacon mixture. Sprinkle remaining cheese over both pies.
  6. Bake 40 minutes.
  7. Cool at least 12 minutes before serving.

Note: To keep edges of crust from burning, place aluminum foil over pies for first 20 minutes of cook time. Remove after 20 minutes and allow to cook uncovered until completed.

Source:

Domino Sugar

 

Breakfast & Brunch 27 March 2023

Break Out Brunch Favorites for Spring Celebrations

(Family Features) Deck your kitchen, dining room or patio with bright decor and fun, festive springtime frills – brunch season is here. Whether your weekend morning meal is shared with that special someone or friends, family and neighbors, warm, sunny days can bring out the best of brunch.

Impress your loved one with these Mini Banana Rice Pancakes for two, a healthy and satisfying meal made with Minute Brown Rice & Quinoa Cups. This recipe allows for more moments together at the table because the whole-grain combination is ready in just 1 minute and prep time is minimal.

Pairing the crunchiness of red quinoa with the chewy texture of brown rice, these cups earned a spot on the “Men’s Health” Best Foods for Men Awards in 2022. Plus, packed in single-serve portions, you can eat the grains right out of the BPA-free cup for a simple lunch or snack that provides a good source of fiber with 55 grams of whole grains in each serving.

If you need a dish that feeds a crowd, put this Hearty Bacon and Egg Breakfast on the menu. Ready in 35 minutes, it can satisfy brunch cravings for a group of up to 12 as a main course that easily pairs with other morning favorites.

As an ideal complement to the eggs, bacon and cheese, Minute Rice & Quinoa can make this family-style recipe a breeze. In just 10 minutes, the tasty blend of brown rice, red rice, wild rice and quinoa cooks up light and fluffy for a slightly chewy, nutty flavor. It’s also a dependable replacement for oatmeal in other breakfast dishes so you can complete your mission to make meals quick and enjoyable. Not to mention, the bag is BPA-free and recyclable via store drop-off in most communities, while the carton is recyclable curbside.

Find more brunch inspiration for spring celebrations at MinuteRice.com.

Mini Banana Rice Pancakes

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 2

  • 1 cup Minute Brown Rice & Quinoa
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 teaspoons freshly squeezed lemon juice
  • 2 bananas, divided
  • 1 egg, beaten
  • 1/4 cup pure maple syrup, divided
  • 4 teaspoons butter, melted
  • 2 tablespoons vegetable oil, divided
  • 1/8 teaspoon ground cinnamon
  1. Heat rice and quinoa according to package directions.
  2. In large bowl, whisk flour, baking powder, baking soda and salt.
  3. In medium bowl, whisk milk and lemon juice. Let stand 5 minutes.
  4. Mash 1/2 banana. Transfer to milk mixture. Add egg and 1 teaspoon maple syrup; stir to combine. Stir in melted butter.
  5. Pour milk mixture over flour mixture. Whisk just until combined; do not overmix. Fold in rice and quinoa. Let batter rest 10-15 minutes.
  6. Preheat large nonstick skillet over medium heat; brush with 1 teaspoon oil. Once skillet is hot, reduce heat to medium-low. In batches, adding oil as necessary, scoop 1 tablespoon batter per pancake into skillet and cook 3-4 minutes, or until bubbles start to form. Flip and cook 1-2 minutes until golden on bottom.
  7. Slice remaining half and full bananas. Serve pancakes with remaining maple syrup, banana slices and cinnamon.

Hearty Bacon and Egg Breakfast

Prep time: 5 minutes
Cook time: 30 minutes
Servings: 12

  • Nonstick cooking spray
  • 1 1/2 bags Minute Rice & Quinoa
  • 9 eggs, lightly beaten
  • 5 bacon slices, cooked and crumbled
  • 3/4 cup shredded cheddar cheese
  • 1/2 teaspoon salt
  • black pepper, to taste
  1. Preheat oven to 325 F. Coat 12-cup muffin pan with nonstick cooking spray.
  2. Prepare rice and quinoa according to package directions.
  3. In medium bowl, combine rice and quinoa, eggs, bacon, cheese, salt and pepper, to taste.
  4. Divide batter between prepared cups and bake 18-20 minutes, or until eggs are just set.

Source:

Minute Rice

 

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