recipes

Meal Ideas 22 September 2022

Make the Holidays Magical with Hearty Meals

(Family Features) Capturing the magic of the holidays often happens at the dinner table as loved ones toast the season with stunning meals worth celebrating. This year, call the entire family together and make your festive feast truly memorable with pairings that offer favorite flavors for all.

Starting with tender cuts of meat hand-trimmed by master butchers at Omaha Steaks, these dishes from chef David Rose call to mind the extravagant holiday gatherings of yesteryear with modern twists you can claim as your own.

Roasted Chateaubriand with Red Wine Gravy and Lemon-Garlic Asparagus offers classic taste while Pepper-Crusted Prime Rib with Creamy Horseradish Sauce and Crushed Potatoes brings some zing to the kitchen. For seafood lovers looking to make a splash at this year’s get-togethers, Crab Stuffed Lobster Tails with Dirty Rice provide a savory, succulent pairing worthy of the season.

Visit OmahaSteaks.com/Blog to find more recipes fit for the holidays.

Roasted Chateaubriand with Red Wine Gravy and Lemon-Garlic Asparagus

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: about 90 minutes

Chateaubriand:

  • 1 Omaha Steaks Chateaubriand (2-4 pounds)
  • kosher salt
  • ground black pepper
  • 1/4 cup grapeseed oil

Red Wine Gravy:

  • Reserved chateaubriand juices
  • 1 medium shallot, small diced
  • 2 garlic cloves, minced
  • 1 1/2 cups red wine
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups water
  • 2 beef bouillon cubes
  • 1 tablespoon stone ground mustard
  • kosher salt, to taste
  • ground black pepper, to tastePreheat smoker or pellet grill to 275 F.

Lemon-Garlic Asparagus:

  • 1/4 cup olive oil
  • 1 pound jumbo asparagus, stems trimmed and spears blanched in salted water
  • 1 pinch kosher salt, plus additional, to taste, divided
  • 1 pinch ground black pepper, plus additional, to taste, divided
  • 1/4 teaspoon crushed red pepper flakes
  • 2 garlic cloves, minced
  • 1/2 lemon, juice only
  • 2 tablespoons unsalted butter
  1. To make chateaubriand: Pat chateaubriand dry with paper towels. Season on all sides with salt and pepper; bring to room temperature, about 30 minutes.
  2. Preheat oven to 250 F.
  3. In large cast-iron pan, bring grapeseed oil to high heat.
  4. Sear chateaubriand on all sides until golden brown, 2-3 minutes per side.
  5. Remove chateaubriand from pan, reserving pan drippings; place chateaubriand on wire rack-lined baking sheet. Bake according to cooking chart for cook time and desired doneness. Use meat thermometer to ensure doneness.
  6. Rest chateaubriand 15-20 minutes. Slice to desired thickness.
  7. To make red wine gravy: Bring cast-iron pan with reserved chateaubriand drippings to high heat then add shallots and minced garlic. Brown 30 seconds.
  8. Add red wine and deglaze pan, cooking until reduced by half, about 3 minutes.
  9. Reduce heat to medium and whisk in 2 tablespoons butter and flour until all clumps have disappeared and mixture is well-incorporated, 3-4 minutes.
  10. Add water and bouillon cubes; bring to boil then whisk in stone ground mustard.
  11. Reduce to low heat and simmer until achieving sauce-like consistency, 7-8 minutes.
  12. Season with salt and pepper, to taste. Turn off heat and whisk in remaining butter until fully melted and emulsified into sauce.
  13. To make lemon-garlic asparagus: In large saucepan, bring olive oil to medium-high heat.
  14. Add asparagus and season with salt, ground black pepper and crushed red pepper flakes. Sear undisturbed about 1 minute.
  15. Turn asparagus and add minced garlic, sauteing about 10 seconds. Add lemon juice and continue sauteing until reduced by two-thirds, about 1 minute.
  16. Turn off heat and add butter, stirring until emulsified into pan sauce. Season with salt and ground black pepper, to taste.
  17. Serve chateaubriand with lemon-garlic asparagus and red wine gravy.

Crab Stuffed Lobster Tails with Dirty Rice

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4

Dirty Rice:

  • 2 cups jasmine rice
  • water
  • 1/2 cup vegetable oil
  • 1 pound Omaha Steaks Ultra-Premium Ground Beef
  • 1 tablespoon kosher salt, plus additional, to taste, divided
  • 1 teaspoon black pepper, plus additional, to taste, divided
  • 1 teaspoon garlic powder
  • 2 teaspoons smoked paprika
  • 2 tablespoons unsalted butter
  • 1 medium red bell pepper, small diced
  • 2 green onions, minced
  • 1 cup small diced yellow onion
  • 1/2 cup tomato-based sofrito
  • 3 1/2 cups chicken broth

Crab Stuffing:

  • 3/4 cup mayonnaise
  • 2 teaspoons seafood seasoning
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 lemon, juice only
  • 20 butter crackers, finely crushed
  • 1 pound jumbo lump crab meat

Crab Stuffed Lobster:

  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh lemon juice
  • 4 Omaha Steaks Cold Water Lobster Tails (5 ounces each), halved lengthwise
  1. To make dirty rice: Rinse jasmine rice with water until water is clear. Drain.
  2. In large saucepot, bring vegetable oil to medium-high heat.
  3. Add ground beef, 1 tablespoon salt, 1 teaspoon black pepper, garlic powder and smoked paprika; saute 5 minutes until browned.
  4. Using slotted spoon, remove browned beef and set aside.
  5. Add butter to pot then add red bell pepper, green onions and yellow onions. Saute 2 minutes until lightly caramelized.
  6. Add sofrito and jasmine rice to pot; saute 1 minute. Add cooked ground beef and chicken stock; bring to boil. Once mixture boils, reduce heat to simmer 10 minutes. Turn off heat and leave lid on pot 5 minutes. Fluff rice with fork and season with salt and pepper, to taste.
  7. To make crab stuffing: In medium bowl, whisk mayonnaise, seafood seasoning, Dijon mustard, Worcestershire sauce and lemon juice.
  8. Gently fold in crushed butter crackers and crab meat. Set aside.
  9. To make crab stuffed lobster: Preheat oven to 425 F.
  10. Stir melted butter, salt and lemon juice. Brush lobster tails with butter mixture.
  11. Divide crab stuffing into eight portions. Stuff each lobster tail half with crab stuffing, pressing stuffing into lobster. Place stuffed lobster tails on aluminum foil-lined sheet pan and bake 10-12 minutes, or until golden brown. Serve with dirty rice.

Pepper-Crusted Prime Rib with Creamy Horseradish Sauce and Crushed Potatoes

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 10 minutes
Cook time: about 2 1/2 hours
Servings: 4-6

Creamy Horseradish Sauce:

  • 15 ounces crema or sour cream
  • 1/3 cup mayonnaise
  • 2 tablespoons horseradish
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons minced fresh chives
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon hot sauce
  • 1/2 teaspoon kosher salt, plus additional, to taste, divided
  • 1/2 teaspoon white pepper, plus additional, to taste, divided
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika

Pepper Rub:

  • 3 tablespoons kosher salt
  • 1 tablespoon ground peppercorn medley
  • 2 teaspoons ground guajillo chili
  • 1 teaspoon dried thyme leaves

Prime Rib:

  • 1 Omaha Steaks Boneless Heart of Prime Rib Roast (4 pounds)
  • pepper rub
  • 1/4 cup grapeseed oil

Crushed Potatoes:

  • 1 pound baby red skin potatoes
  • cold water
  • 1 pinch kosher salt, plus additional, to taste, divided
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 2 tablespoons finely minced Italian parsley
  • ground black pepper
  1. To make creamy horseradish sauce: In medium bowl, whisk crema, mayonnaise, horseradish, vinegar, chives, Worcestershire sauce, lemon juice, hot sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, onion powder, garlic powder and paprika until well-incorporated. Season with additional salt and white pepper, to taste.
  2. To make pepper rub: In small bowl, stir salt, peppercorns, chili and thyme.
  3. To make prime rib: Pat prime rib dry with paper towels. Season on all sides with pepper rub and bring to room temperature, about 30 minutes.
  4. Preheat oven to 250 F.
  5. In large cast-iron pan, bring grapeseed oil to medium-high heat.
  6. Sear prime rib on all sides until golden brown, 2-3 minutes per side.
  7. Place seared prime rib on wire rack-lined baking sheet. Bake according to cooking chart for cook time and desired doneness. Use meat thermometer to ensure doneness. Cook until internal temperature is 10 F below desired doneness.
  8. Rest prime rib 15-20 minutes. Slice to desired thickness.
  9. To make crushed potatoes: Preheat oven to 425 F.
  10. Add potatoes to stockpot. Cover with cold water by about 1 inch and add 1 pinch salt. Over high heat, boil 8-10 minutes, or until fork tender. Drain and completely cool with running cold water.
  11. Once cool, carefully crush potatoes with palms until skin breaks and potatoes are slightly crushed.
  12. In medium bowl, whisk olive oil, garlic and parsley.
  13. Place crushed potatoes on aluminum foil-lined baking sheet and toss lightly with olive oil mixture. Season potatoes on both sides with kosher salt and ground black pepper, to taste. Roast potatoes until crisped and golden brown, 15-17 minutes.
  14. Serve prime rib with crushed potatoes and creamy horseradish sauce.

 Source: Omaha Steaks

 
Videos 21 September 2022

Sumac-Crusted Filet Mignon with Honey-Lemon Glazed Carrots and Garlic Mashed Potatoes

(Family Features) Creating traditions is a festive focal point for many families throughout the holiday season, and a timeless way to bring your nearest and dearest back year after year is with an exquisite meal.

With a combination of savory, salty and sweet bites, Sumac-Crusted Filet Mignon with Honey-Lemon Glazed Carrots and Garlic Mashed Potatoes provides a little something for everyone. At the center of this seasonal feast is tender, flavorful cuts of filet mignon, hand-cut by master butchers at Omaha Steaks to make your family’s holiday truly special.

To find more holiday recipe inspiration, visit OmahaSteaks.com/Blog.

Watch video to see how to make this recipe!

Sumac-Crusted Filet Mignon with Honey-Lemon Glazed Carrots and Garlic Mashed Potatoes

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: about 20 minutes
Servings: 4

Garlic Mashed Potatoes:

  • 2          pounds russet potatoes, medium diced, skin on
  • cold water
  • 1          teaspoon kosher salt, plus 1 pinch, plus additional, to taste, divided
  • 1/2       pound unsalted butter
  • 4          cloves garlic, minced
  • 1          cup heavy cream
  • 1/2       teaspoon ground white pepper, plus additional, to taste, divided

Honey-Lemon Glazed Carrots:

  • 2/3       cup honey
  • 1/4       cup fresh-squeezed lemon juice
  • 1/2       teaspoon sumac
  • 1/4       teaspoon lemon zest
  • 2          pinches kosher salt, plus additional, to taste, divided
  • 1          pinch ground black pepper, plus additional, to taste, divided
  • water
  • 1          pound baby rainbow carrots
  • 1/3       cup olive oil
  • 1          tablespoon unsalted butter

Sumac-Crusted Filet Mignon:

  • 4          Omaha Steaks Private Reserve Filet Mignons (7 ounces each)
  • 2          tablespoons kosher salt
  • 1          tablespoon sumac
  • 2          teaspoons ground black pepper
  • 1          teaspoon dried thyme leaves
  • 1/3       cup grapeseed oil
  • 3          tablespoons unsalted butter, divided
  1. To make garlic mashed potatoes: Add potatoes to stockpot. Cover with cold water by about 1 inch and add 1 pinch salt. Turn on high heat and bring to boil 12-15 minutes, or until fork tender. Drain and place potatoes in large mixing bowl.
  2. In saucepan over medium heat, melt butter. Add garlic and simmer 5 minutes. Add heavy cream, 1 teaspoon kosher salt and 1/2 teaspoon white pepper; bring to boil. When mixture boils, reduce to simmer 3 minutes then remove from heat.
  3. Mash hot potatoes until most lumps are gone. Using hand mixer on low speed, slowly add butter and cream mixture until desired smoothness and taste.
  4. Season with salt and white pepper, to taste.
  5. To make honey-lemon glazed carrots: In small bowl, whisk honey, lemon juice, sumac, lemon zest, 1 pinch salt and 1 pinch pepper.
  6. Preheat oven to 425 F.
  7. Fill stockpot 2/3 full with water. Bring to boil and add 1 pinch salt. Blanch carrots in boiling water 5 minutes. Drain and shock with cold water. When cool enough to handle, halve carrots lengthwise.
  8. In large saute pan over medium-high heat, add oil and butter.
  9. Add carrots to pan, flat sides down, and season with salt and pepper, to taste. Sear until browned, about 2 minutes.
  10. Flip carrots and season with salt and pepper, to taste. Add half of glaze to pan and glaze generously. Bake 3 minutes. Add remaining glaze to carrots and bake 2 minutes. Remove glazed carrots from oven.
  11. To make sumac-crusted filet mignon: Thaw filet mignons in refrigerator overnight, pat dry with paper towels then bring to room temperature 30 minutes.
  12. In small bowl, whisk kosher salt, sumac, black pepper and dried thyme. Season steaks on all sides.
  13. In cast-iron pan over high heat, add grapeseed oil.
  14. Place filets in pan and cook 4 minutes until browned and seared. Add 1 tablespoon butter to pan. 
  15. Flip filets and butter baste about 20 seconds. Cook filets 3 minutes for medium-rare.
  16. Remove filets from pan and top each with 1/2 tablespoon butter. Rest steaks 7-8 minutes.
  17. Place garlic mashed potatoes on plate and top with sumac-crusted filet mignon. Place honey-lemon glazed carrots next to filet mignon and mashed potatoes.

Source: Omaha Steaks

Meal Ideas 02 August 2022

Fall for Comforting, Grape-Inspired Recipes

(Family Features) As days get shorter and cooler weather sets in, the cravings for hearty, comforting meals often follow. Traditional fall fare, including roasted meats and veggies, can be enhanced with a delicious and compatible fall fruit: fresh grapes. Grapes work well with a variety of ingredients to make mealtimes more enjoyable.

In Smoked Paprika Lamb Chops with Fresh Grape Sauce, grapes provide a delightful sweet-tart accent to the savory meat. Juicy grapes also help balance the spicy kick of Hot Honey Roasted Broccoli with Grapes and Almonds. In addition to their delicious taste, fresh texture and vibrant color, grapes of all colors – red, green and black – are a heart-healthy food, too.

Find more flavorful fall recipe ideas at grapesfromcalifornia.com.

Smoked Paprika Lamb Chops with Fresh Grape Sauce

Servings: 4

  • 1          teaspoon smoked paprika
  • 1          teaspoon kosher salt, plus additional, to taste, divided
  • 1/2       teaspoon freshly ground black pepper, plus additional, to taste, divided
  • 4          boneless sirloin leg lamb chops (3/4-inch thick each, about 1 1/2 pounds total)
  • 1          tablespoon olive oil
  • 3/4       cup dry riesling wine
  • 2          shallots, minced
  • 1/2       cup reduced-sodium chicken broth
  • 1          teaspoon chopped fresh thyme
  • 1 1/2    cups seedless Grapes from California, rinsed
  • 1          tablespoon unsalted butter
  1. In small bowl, combine paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Rub chops with paprika mixture and set aside.
  2. In large cast-iron or other heavy skillet over medium-high heat, heat olive oil. Add chops and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter and keep warm. 
  3. In same pan, add riesling, bring to boil and scrape up any browned bits from bottom of pan. Cook until wine is reduced to glaze, about 5 minutes. Add shallots, broth and thyme; cook until reduced by half, about 4 minutes. Stir in grapes and butter; swirl to melt butter. Season with additional salt and pepper, to taste, then pour sauce over chops and serve.

Nutritional information per serving: 359 calories; 31 g protein; 14 g carbohydrates; 17 g fat (42% calories from fat); 105 mg cholesterol; 565 mg sodium; .9 g fiber.

Hot Honey Roasted Broccoli with Grapes and Almonds

Prep time: 10 minutes
Cook time: 12 minutes
Servings: 6

  • 1          tablespoon honey
  • 1          teaspoon apple cider vinegar
  • 1/4       teaspoon crushed red pepper flakes
  • 1          pound fresh, trimmed broccoli spears
  • 1          tablespoon extra-virgin olive oil
  • 1/4       teaspoon fine sea salt
  • 3/4       cup black Grapes from California
  • 1/4       cup sliced natural almonds
  1. Heat oven to 450 F with rack in center.
  2. In cup, combine honey, vinegar and crushed red pepper flakes; microwave 10 seconds until mixture is warm enough to stir to blend; repeat if necessary. Set aside and keep warm.
  3. In shallow, 9-by-13-inch baking dish or rimmed baking sheet, toss broccoli spears with oil then spread in single layer in center of pan. Roast 7-8 minutes until broccoli begins to brown on edges. Remove from oven. 
  4. Drizzle hot honey over broccoli and sprinkle with salt. Scatter grapes and almonds on top of broccoli and roast 4-5 minutes until broccoli is crisp-tender, almonds are toasted and grapes are warmed through.
  5. Transfer broccoli and grape mixture to platter or individual plates and serve warm or at room temperature.

Nutritional information per serving: 110 calories; 3 g protein; 18 g carbohydrates; 4.5 g fat (37% calories from fat); 7 g saturated fat (8% calories from saturated fat); 0 mg cholesterol; 125 mg sodium; 3 g fiber.

Source: California Table Grape Commission

Videos 19 May 2022

Filet Mignon with Blue Cheese Chive Butter

(Family Features) Firing up the grill and watching tender cuts sizzle on the grates means a mouthwatering meal is on the way, but don’t forget about the dressings and toppings that make summertime dinners truly delicious.

The next time you want to sear a juicy steak, try this Filet Mignon with Blue Cheese Chive Butter recipe from Omaha Steaks Executive Chef David Rose. Thick, tender filet mignon is grilled to a warm medium-rare doneness then topped with cool, creamy, homemade butter: its perfect summer sidekick.

Discover more grilling inspiration at OmahaSteaks.com/Summer.

Watch video to see how to make this recipe!

Filet Mignon with Blue Cheese Chive Butter

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Servings: 2

Blue Cheese Chive Butter:

  • 4          ounces unsalted butter, cubed
  • 4          ounces blue cheese
  • 1          tablespoon fresh chives, minced
  • 1/4       teaspoon kosher salt
  • 1/4       teaspoon black pepper

Filet Mignon:

  • 2          Omaha Steaks Private Reserve Filet Mignons
  • Omaha Steaks Private Reserve Rub
  1. To make blue cheese chive butter: In medium bowl, use rubber spatula to fold and incorporate butter, blue cheese, chives, salt and pepper. 
  2. Section 18 inches of plastic wrap and place blue cheese chive butter about 6 inches above bottom. Take bottom portion of plastic wrap and place over blue cheese chive butter then shape butter into 1 1/2-inch cylinder.
  3. Continue to roll butter in plastic; pinch ends of plastic wrap while rolling to tighten cylinder.
  4. Once size and tightness are achieved, tie off loose ends of plastic wrap and chill in refrigerator 1-2 hours, until blue cheese chive butter is chilled and firm. 
  5. To make filet mignon: Bring filet mignons to room temperature, about 20 minutes; pat dry and season on both sides with rub, to taste.
  6. Prepare grill for 500 F direct heat.
  7. For medium-rare, place steaks on grill 3-4 minutes. Flip and cook 2-3 minutes, or until 130-140 F internal temperature is reached.
  8. Rest 7-8 minutes before serving.
  9. Slice chilled blue cheese chive butter into 1/2-inch pieces and place on top of filets.

Source: Omaha Steaks

Breakfast & Brunch 05 April 2022

Sweeten Up Spring with an 'Eggstra' Creative Brunch

(Family Features) It’s hard to top a brunch feast spent snacking on sweet treats in the sunshine with loved ones. At the center of your celebration can be a springtime tradition with nearly endless possibilities: eggs.

Lean into the season with creative recipes like Prosciutto and Parmesan Egg Cups or Eggy Lemon Sandwich Cookies to take brunch to the next level. As a natural source of vitamins and minerals, eggs are a delicious protein powerhouse with just 70 calories per large egg. Boiled, scrambled, poached, baked and any other way you like them, they’re a kitchen superhero.

This spring, add eggs to your menu and explore fresh ways to celebrate the season at incredibleegg.org.

Prosciutto and Parmesan Egg Cups

Recipe courtesy of the American Egg Board and "Joy the Baker"
Total time: 34-36 minutes
Yield: 6 cups

  • 12 pieces thinly sliced prosciutto
  • 6 slices tomato
  • 1/3 cup finely grated Parmesan cheese
  • 6 large eggs
  • fresh cracked black pepper, to taste
  • 1/4 cup finely chopped chives
  1. Place rack in upper third of oven and preheat to 350 F.
  2. Line muffin pan with six cupcake liners. Drape two slices prosciutto in each cup over liner, ensuring there are no holes for egg to sneak through.
  3. Place one tomato slice in each cup. Sprinkle 1 tablespoon Parmesan atop each tomato. Crack one egg into each cup. Sprinkle each with fresh cracked black pepper, to taste.
  4. Bake 14-16 minutes, or until eggs are cooked as desired. Top with chives.
  5. Cool 5 minutes before serving warm.

Eggy Lemon Sandwich Cookies

Recipe courtesy of the American Egg Board and "Joy the Baker"
Total time: 1 hour, 40 minutes
Yield: 16-18 cookies

Dough:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 3/4 cup vegetable shortening
  • 1/4 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tablespoons whole milk
  • 2 teaspoons vanilla extract

Lemon Curd:

  • 1/2 cup fresh lemon juice
  • 2 teaspoons finely grated lemon zest
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 6 tablespoons unsalted butter, cut into cubes

Buttercream:

  • 1 cup unsalted butter, softened to room temperature
  • 2 cups powdered sugar
  • 1 pinch salt
  • 1 teaspoon finely grated lemon zest
  • 1-2 tablespoons warm milk
  • 1 teaspoon poppy seeds
  1. To make dough: In medium bowl, whisk flour, baking soda, baking powder and salt.
  2. In bowl of stand mixer fitted with paddle attachment, cream together shortening and butter until well combined. Scrape down sides of bowl, add sugar and beat on medium speed until pale and fluffy, 3-5 minutes.
  3. Add egg, milk and vanilla extract; beat until combined. Add dry ingredients and beat on low until dough forms. Scrape down sides of bowl to ensure no dry pockets at bottom. Wrap and refrigerate dough 30 minutes.
  4. Place rack in upper third of oven and preheat to 350 F.
  5. Roll half of dough on lightly floured counter to 1/4-1/2-inch thickness. Cut with 2-3-inch egg cookie cutter and place on parchment paper-lined baking sheet. Use 1-inch round or egg-shaped cookie cutter to cut yolk holes out of half the cookies. Bake 8-10 minutes until just golden around edges. Cool completely before filling.
  6. To make lemon curd: In 2-quart heavy saucepan, whisk juice, zest, sugar and eggs. Stir in butter and cook over low heat, whisking frequently, until curd is thick enough to hold marks of whisk and bubbles appear on surface, about 6 minutes.
  7. Transfer lemon curd to bowl and chill, covered with plastic wrap, until cold, at least 1 hour.
  8. To make buttercream: In medium bowl using electric hand mixer, beat butter until well softened. Add powdered sugar, salt and lemon zest; beat on low. Add milk and whip to combine. Beat in poppy seeds. Transfer frosting to zip-top bag with corner cut off or piping bag with medium round tip. Leave buttercream at room temperature until ready to pipe.
  9. To assemble cookies: Flip each whole egg cookie so bottoms are facing up. Pipe buttercream frosting around edges. Spoon 2-3 teaspoons lemon curd into centers of cookies. Top each with one cookie with hole; press gently and spoon 1 teaspoon lemon curd into cookie hole.

Source: American Egg Board

Breakfast & Brunch 29 March 2022

Whip Up a Bountiful Weekend Brunch

(Family Features) Fresh air, warm sun and delicious foods make brunch a favorite weekend event. Set the stage (and the table) for an inviting experience with recipes that cover all the bases from snacks and desserts to a mouthwatering main course.

Tide the appetite of your guests with Spiced Grass-Fed Lamb Over Hummus served with toasted flatbread or tortilla chips before dishing out Overnight Apple Cinnamon French Toast Casserole for a simple centerpiece. Just as those delectable dishes are vanishing, pull Brown Sugar Pound Cake out of the oven and pair with sweetened whipped cream and fresh fruit for a sweet finishing touch.

Visit Culinary.net to find more ways to broaden your brunch menu.

Wake Up to a Wonderful Brunch

Perfect for any brunch occasion is a delicious dish that can be made a day in advance, simplifying your morning prep before guests arrive with growling stomachs.

Prepared the day before and chilled overnight, this Overnight Apple Cinnamon French Toast Casserole is ready to bake to perfection in the morning with a gooey interior and crisp exterior filled with mouthwatering flavor. Drizzle with glaze then dish out to loved ones for a delicious way to make brunch easy.

Find more breakfast and brunch recipes at Culinary.net.

Overnight Apple Cinnamon French Toast Casserole

Servings: 12

  • Nonstick cooking spray
  • 1 package (20 ounces) French bread, cubed, divided
  • 1 can (20 ounces) apple pie filling
  • 9 eggs
  • 1 cup half-and-half
  • 2 teaspoons ground cinnamon
  • 1 cup powdered sugar, plus additional (optional)
  • 2 tablespoons milk, plus additional (optional)
  1. Spray 8-by-8-inch glass baking dish with nonstick cooking spray.
  2. In baking dish, add 10 ounces cubed French bread in bottom of dish. Pour apple filling over bread. Top with remaining cubed French bread. Set aside.
  3. In medium bowl, whisk eggs, half-and-half and cinnamon. Pour evenly over bread.
  4. Cover with aluminum foil and chill overnight.
  5. Heat oven to 325 F.
  6. Remove foil and bake 50-60 minutes.
  7. Let cool 10-15 minutes.
  8. In small bowl, whisk powdered sugar and milk. Add additional, if needed, until pourable glaze is reached. Drizzle over casserole before serving.

A Fresh, Flavorful Brunch Bite

Brunch is a perfect opportunity to entertain friends and family with delicious recipes that will delight their taste buds. For example, this smooth hummus is paired with tender New Zealand grass-fed lamb loin chops and fresh toppings for flavor in every bite.

Ready in less than 30 minutes, this Spiced Grass-Fed Lamb Over Hummus recipe is made using Atkins Ranch lamb, which is available at your local Whole Foods Market and hails from New Zealand where the animals are grass-fed 365 days a year and allowed to roam and graze freely over lush green hills and pastures. The result is a lean, finely textured, flavorful meat that tastes just as nature intended.

Visit beefandlambnz.com for more recipes, cooking tips and information.

Spiced Grass-Fed Lamb Over Hummus

Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4-6

Lamb:

  • 4 Atkins Ranch grass-fed lamb loin chops
  • 1 teaspoon cumin powder
  • 1/4 teaspoon salt
  • 1 tablespoon extra-virgin olive oil

Hummus:

  • 1 can (15 ounces) chickpeas
  • 3 cloves garlic, chopped
  • 1/4 cup tahini
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 3 tablespoons olive oil

For serving:

  • 1 Persian cucumber, small diced
  • 1 small tomato, diced
  • 2 tablespoons roasted pine nuts (or 2 tablespoons pomegranate seeds)
  • parsley, chopped
  • lemon wedges
  • toasted flatbread or tortilla chips
  1. To make lamb: Remove lamb from bone, dice meat into small cubes and transfer to medium bowl.
  2. Add cumin powder and salt. Toss to coat. Marinate while preparing hummus.
  3. To make hummus: Drain chickpeas, reserving 1 tablespoon liquid. Rinse chickpeas under running water then drain.
  4. In bowl of food processor, pulse chickpeas, chickpea liquid and garlic until chickpeas and garlic are chopped.
  5. Add tahini, lemon juice, salt, cumin, paprika and olive oil. Mix until smooth paste forms. Taste and adjust by adding more salt, lemon juice or olive oil, as desired.
  6. Transfer hummus to large platter and spread it out.
  7. In large skillet, heat extra-virgin olive oil over high heat until hot. Add lamb and cook 30 seconds without moving.
  8. Turn lamb over and cook 30-60 seconds, repeating until all sides are browned. Remove from pan and let rest 5 minutes.
  9. To serve, place cucumbers and tomatoes in well of hummus then top with lamb, pine nuts and parsley.
  10. Top with squeeze of lemon juice and serve with flatbread or tortilla chips.

Satisfy Cake Cravings with a Brunch-Worthy Dessert

Whether your brunch feast consists of bacon and eggs, pancakes and waffles or a combination of favorites, you can cap it off with a sweet treat for the perfect ending. After all, no celebration is complete without dessert.

Once the table is cleared of the main courses, dish out decadent bites of this Brown Sugar Pound Cake baked with high-quality ingredients like C&H Sugars to end the meal on a sweet note. Top with whipped cream and your crowd's favorite fruits like strawberries and blueberries or serve the toppings separately for a customizable treat.

Visit chsugar.com for more brunch recipe ideas.

Brown Sugar Pound Cake

Prep time: 20 minutes
Cook time: 1 hour
Servings: 8

  • 1 3/4 cups all-purpose flour, plus additional for coating pan, divided
  • 1 cup packed C&H Light Brown Sugar
  • 1 cup (2 sticks) butter, softened
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • sweetened whipped cream, for topping (optional)
  • fresh fruit, such as strawberries and blueberries, for topping (optional)
  1. Preheat oven to 350 F.
  2. Grease and flour 9-by-5-by-3-inch loaf pan. In large bowl, beat sugar and butter until fluffy. Beat in eggs one at a time. Add vanilla. In separate bowl, combine 1 3/4 cups flour, baking powder and salt. Gradually add to sugar mixture. Pour batter into pan.
  3. Bake 1 hour, or until toothpick inserted in center comes out clean. Remove from pan and turn out on rack to cool completely.
  4. Top with sweetened whipped cream and fresh fruit, if desired.

Source: C&H Sugar
Beef + Lamb New Zealand

 

Meal Ideas 21 March 2022

A Simple, Savory Meal to Show Mom Your Appreciation

(Family Features) Whether you’re celebrating a special day or simply looking for an excuse to show her the love she deserves, giving mom the gift of time to explore her hobbies and interests is a treasure she’ll surely appreciate. Providing her with those extra moments can be as easy as creating a meal that gives her back the time to enjoy her passions and hobbies.

You don’t have to be an experienced chef to make a dish you’ll be proud to share. Simply putting your heart into preparing a meal you can enjoy together is sure to send a strong message about how much you appreciate the time and love she pours into you. A simple, savory treat like these Caramelized Onion, Mushroom and Bacon Pierogies may look and taste fancy, but you can whip them up in next to no time at all.

Make cooking a breeze and put a smile on your mom’s face with easy-to-prepare Mrs. T’s Pierogies, which are pasta pockets stuffed with creamy mashed potatoes, cheesy goodness and other big, bold flavors. You can find full or mini sized versions in the frozen food section in 13 flavors. If you want to try your hand with other dishes, these pierogies are versatile; you can boil, bake, saute, fry or grill them.

Visit mrstspierogies.com to find more recipe inspiration to celebrate mom.

Caramelized Onion, Mushroom and Bacon Pierogies

  • 4 strips bacon, chopped
  • 3 small onions, thinly sliced
  • 1/3 cup baby bella mushrooms, thinly sliced
  • 2 teaspoons fresh thyme
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1 box Mrs. T's Classic Cheddar Pierogies
  1. In pan over medium-high heat, cook bacon until tips begin to crisp.
  2. With bacon and drippings still in pan, add onions, mushrooms, thyme, balsamic vinegar, sugar and salt. Cook 2-3 minutes until onions begin to brown. Reduce heat to medium-low and simmer, covered with lid, 10-15 minutes; stir occasionally. Set aside.
  3. In clean skillet, melt butter and saute pierogies according to package directions.
  4. Top pierogies with caramelized onion mixture before serving.

Source: Mrs. T’s Pierogies

Videos 22 December 2021

Poppy Chow

(Family Features) No matter the occasion, nearly every gathering of loved ones is better with snacks.

One opportunity to celebrate this winter, National Popcorn Day on Jan. 19, honors one of America’s oldest and most beloved snack foods. Perfect served by itself or as an ingredient in whole-grain creations like Poppy Chow, a twist on a classic kid’s favorite made with peanut butter, chocolate and popcorn.

With no artificial additives or preservatives, light and airy popcorn is naturally low in fat and calories, non-GMO and gluten free, making it a sensible option to satisfy cravings for something savory, sweet and just about every flavor in-between. Plus, whole-grain popcorn has energy-producing carbohydrates and fiber, which can help keep you satisfied longer.

Visit Popcorn.org for more tasty snack recipes worth celebrating.

Watch video to see how to make this recipe!

Poppy Chow

Yield: 2 quarts

  • 2          quarts popped popcorn
  • 1/4       cup (1/2 stick) butter or margarine
  • 1/2       cup creamy peanut butter
  • 1          cup milk or semi-sweet chocolate chips
  • 1          cup confectioners’ sugar
  1. Place popcorn in large bowl; set aside.
  2. In microwave safe bowl, combine butter, peanut butter and chocolate chips.
  3. Microwave 2 minutes; stir until smooth.
  4. Pour chocolate mixture over popcorn and stir until well coated.
  5. Sprinkle confectioners’ sugar over popcorn and stir until coated.
  6. Cool to room temperature before serving.
  7. Store in airtight container, refrigerated, up to 24 hours.

Source: Popcorn.org

Snacks 16 December 2021

Pop Up Some Winter Fun

(Family Features) The winter months provide many occasions to celebrate, and no celebration is complete without tasty treats. A perfect partner for a broad variety of flavors, popcorn is a versatile pantry staple that can be served plain or as a better-for-you addition to seasonal snacks.

With no artificial additives or preservatives, light and airy popcorn is naturally low in fat and calories, non-GMO and gluten free, making it a sensible option to satisfy cravings for something savory, sweet and just about every flavor in-between. Plus, whole-grain popcorn has energy-producing carbohydrates and fiber, which can help keep you satisfied longer.

As a way to honor one of America’s oldest and most beloved snack foods, National Popcorn Day on Jan. 19 is a perfect opportunity to pop up a bowl to enjoy with loved ones or create whole-grain culinary masterpieces like fragrant and flavorful Jamaican Jerk Popcorn, which features hot pepper, spices and jerk butter to help you warm up from the inside out. Or consider another tasty snack option like Furikake Popcorn, a lighter recipe exploding with the flavors of sesame, nori and a Japanese spice blend.

You can combine favorite flavors for movie night with Cheesy Pepperoni Pizza Popcorn, which is perfect for settling in on a snowy winter’s eve, and an option like Rocky Road Popcorn Clusters, featuring chocolate, marshmallows and nuts, are perfect for sharing with loved ones after an evening meal.

Find more fun, fluffy and flavorful recipes to celebrate everything winter has to offer at Popcorn.org.

Furikake Popcorn

Yield: 2-3 servings

Furikake Seasoning:

  • 1 nori sheet, broken into pieces
  • 1 tablespoon toasted sesame seeds, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 6 cups popped popcorn
  • 2 tablespoons butter, melted
  1. To make furikake seasoning: In spice grinder or using mortar and pestle, grind nori with 1/2 tablespoon sesame seeds until finely ground. Transfer to small bowl; stir in remaining sesame seeds, salt and sugar.
  2. In large bowl, toss popcorn with butter and furikake seasoning until evenly coated.
  3. Tips: Use store-bought furikake seasoning and season to taste.
  4. To toast sesame seeds: In small dry skillet over medium heat, cook sesame seeds 2-3 minutes, or until lightly golden and fragrant. Let cool completely before using.

Jamaican Jerk Popcorn

Yield: 4-6 servings

  • 1/4 cup butter
  • 1 tablespoon minced, seeded scotch bonnet chili pepper
  • 1 teaspoon grated lime zest
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon onion powder
  • 1/4 teaspoon salt
  • 8 cups popped popcorn
  1. In small saucepan, combine butter, chili pepper, lime zest, chili powder, thyme, allspice, pepper, ginger, garlic powder, cinnamon, cloves, nutmeg, onion powder and salt. Cook over low heat 3-5 minutes, or until butter melts and mixture is fragrant.
  2. In large bowl, toss popcorn with spice mixture until evenly coated.

Tip: Omit scotch bonnet pepper and substitute 1/4 teaspoon cayenne pepper, if preferred.

Cheesy Pepperoni Pizza Popcorn

Yield: 6-8 servings (1 cup each)

  • 1/4 cup nonfat Parmesan cheese
  • 2 teaspoons garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried marjoram leaves
  • 1/4 teaspoon dried basil leaves
  • 1/8 teaspoon dried sage
  • black pepper, to taste
  • 12 cups air-popped popcorn
  • 3/4 cup turkey pepperoni, cut into bite-size bits
  • olive oil cooking spray
  1. In small bowl, combine Parmesan cheese, garlic powder, oregano, marjoram, basil, sage and pepper; mix well.
  2. In large bowl, combine popcorn and turkey pepperoni; spray lightly with olive oil cooking spray.
  3. Sprinkle popcorn and pepperoni with cheese mixture; toss to coat evenly.

Rocky Road Popcorn Clusters

Yield: 3 dozen

  • 1 bag (6 ounces) semi-sweet chocolate chips
  • 1 teaspoon vegetable oil
  • 4 cups popped popcorn
  • 1 1/2 cups miniature marshmallows
  • 3/4 cup chopped walnuts
  1. In small microwave-safe bowl, heat chocolate chips in microwave on high 1 minute, until melted. Stir in vegetable oil.
  2. In large bowl, add popcorn, marshmallows and walnuts. Pour melted chocolate over mixture, tossing to coat.
  3. Drop mixture by tablespoonful onto wax paper-lined jellyroll pan.
  4. Refrigerate until firm, about 2 hours, or overnight.

Source: Popcorn Board

Breakfast & Brunch 14 December 2021

Morning Recipes Perfect for Making Memories

(Family Features) With the weather cooling, it’s the perfect opportunity to spend some time in the kitchen to try out fun recipes and create special moments with family and friends. Pancakes and waffles provide deliciously easy ways to make mornings memorable at the breakfast table with those you love.

Regardless of what you have going on during the day, a warm stack of pancakes or waffles can bring everyone to the table. Putting together a delicious, crowd-pleasing stack doesn’t have to be a big to-do with recipes like Butter Pecan Waffles and Banana Walnut Pancakes. You can make breakfast the highlight of your family’s day with just a handful of ingredients in each recipe that offer a warm, comforting twist to a breakfast time favorite. These pancake and waffle creations are delicious and easy enough to become go-tos for nearly any occasion.

One of the keys to delicious pancakes and waffles is the mix you use. Consider an option like Pearl Milling Company, which has offered delicious taste and light and fluffy texture for more than 130 years. Its pancake mix varieties are easy, convenient, delicious options for memorable breakfasts. Topped with its rich and delicious syrup, its taste and quality can be passed down to future generations.

An additional benefit: Simple yet flavorful recipes like these allow the whole family to help in the kitchen, providing bonding opportunities and valuable lessons as you make them together.

For more memory-making breakfast time ideas, visit pearlmillingcompany.com.

Butter Pecan Waffles

Yield: about 6 waffles (4 inches each)

Browned Butter:

  • 2 tablespoons unsalted butter
  • 1/2 cup chopped pecans
  • 1 cup Pearl Milling Company Original Pancake & Waffle Mix
  • 3/4 cup milk, plus additional if necessary, divided
  • 1 egg
  • Pearl Milling Company Syrup, for topping
  • toasted pecans, for topping (optional)
  1. To make browned butter: In small skillet over low heat, place butter. Increase heat to medium-low, stirring butter with heat-proof spatula. Cook and stir until butter reaches desired brown color. Remove from heat and stir in pecans.
  2. Place pancake mix in large bowl. Add 3/4 cup milk, egg and browned butter. Stir until large clumps of batter disappear. If batter seems too thick, add additional milk 1 tablespoon at a time to reach desired thickness. Let batter stand 4-5 minutes before cooking.
  3. Pour batter into lightly greased waffle iron. Bake until steam stops or as directed by waffle iron instructions. Top with syrup and toasted pecans, if desired.

Banana Walnut Pancakes

Yield: about 20 pancakes

  • 2 cups Pearl Milling Company Original Pancake Mix
  • 1 1/2 cups milk
  • 2 eggs
  • 2 tablespoons oil
  • 2 bananas, mashed

Homemade Whipped Cream:

  • 1 cup heavy cream
  • 2 tablespoons sugar

Toppings:

  • 1 banana, sliced, for topping
  • 2 jars (5 ounces each) walnuts in syrup
  • 24 ounces Pearl Milling Company Syrup
  1. Place skillet over medium heat.
  2. In large bowl, stir pancake mix, milk, eggs, oil and mashed bananas.
  3. Spread 1/4 cup pancake batter on skillet. When pancake begins to bubble, use spatula to flip. Cook until golden brown on each side. Repeat with remaining batter.
  4. To make whipped cream: In small bowl, whip heavy cream and sugar until thickened.
  5. Top pancakes with homemade whipped cream, banana slices, walnuts and syrup.

Source: Pearl Milling Company

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