recipes

Meal Ideas 03 August 2023

Breaking Better-for-You Bread: Quick and easy keto-friendly meal ideas

(Family Features) For many looking to make healthy dietary changes, weight loss is a primary concern. Because the Dietary Guidelines for Americans recommend 45-65% of daily calories come from carbohydrates, an eating plan like the ketogenic diet (or keto, for short), which involves consuming a low amount of carbs and replacing them with healthy fats, can be a popular choice for achieving weight loss goals.

Replacing carb intake with fat can put your body in a metabolic state called ketosis, which makes you more efficient at burning fat for energy. The keto diet can also help reduce blood sugar and insulin levels and lower risk for certain diseases.

Those following the keto eating plan typically significantly reduce or avoid consuming bread, pasta, rice and baked goods, which are all traditionally high in carbohydrates. However, Toufayan Bakeries introduced a line of keto-friendly wraps, pitas and flatbreads that are high in fiber and protein while containing no sugar and being lower in carbs than traditional bread.

“We take great pride in baking our family’s favorite breads for families across the U.S.,” said Karen Toufayan, VP of marketing for Toufayan. “Across the country, people following the keto diet have been missing their favorite bread products. We are thrilled to introduce Toufayan’s first line of keto-friendly breads and hope they love them as much as we do.”

Try serving these satisfyingly light solutions as the base ingredients in these delicious recipes for a Keto Egg and Sausage Flatbread or Keto Enchilada Quesadilla from chef George Duran.

Find more recipes to support a ketogenic eating plan at Toufayan.com.

Keto Enchilada Quesadilla

Recipe courtesy of chef George Duran
Yield: 1 quesadilla

  • Rotisserie chicken, pulled and chopped
  • enchilada Sauce
  • olive oil
  • Toufayan Bakeries Keto Wraps
  • Tex-Mex cheese, grated
  • jarred or fresh jalapenos, thinly sliced
  • cilantro, chopped
  • salsa, for serving
  1. In bowl, mix pulled chicken and enchilada sauce until fully covered. Set aside.
  2. Spray or brush olive on both sides of keto wrap and place on nonstick pan or skillet over medium heat. Once wrap is heated on one side, flip and heavily top entire wrap with grated cheese. Allow cheese to melt then disperse chicken mixture, sliced jalapenos and chopped cilantro on half of wrap. Fold wrap over ingredients and cook until quesadilla is golden brown on both sides.
  3. Cut into three triangles and serve with salsa.

Keto Egg and Sausage Flatbread

Yield: 1 flatbread

  • 1 Toufayan Keto Flatbread
  • 1/4 cup shredded mozzarella cheese
  • 2 cooked sausage links (approximately 2 ounces each), cut into pieces
  • 1/4 cup thinly sliced red bell pepper
  • 1 large egg
  • 1 tablespoon fresh chives
  • salt, to taste
  • pepper, to taste
  1. Preheat oven to broil.
  2. On foil-lined baking sheet, place flatbread and top with mozzarella cheese; add sausage pieces and bell pepper.
  3. Crack egg in center of flatbread and broil 5-8 minutes, or until egg is cooked to desired firmness.
  4. Remove from oven and top with chives.
  5. Season with salt and pepper, to taste, and serve.

Nutritional information per serving (1 flatbread): 435 calories; 29.1 g protein; 25.6 g fat; 8.6 net carbs.

Source: Toufayan

Meal Ideas 02 August 2023

Meal-Prep Tips for a Manageable Back-to-School Menu

(Family Features) The hustle and bustle of back-to-school season can cause chaos in households. Class time, field trips and homework typically rule each day, which can make sitting down for a meal seem like a far-off dream. One easy way to save time is simplifying family recipes and prioritizing meal-planning.

Consider these meal-planning tips from the experts at Healthy Family Project, whose partners are donating $16,000 to the Foundation for Fresh Produce to support children’s accessibility to fresh fruits and vegetables.

Choose the meals you plan to make for the week. Cut down on prep time by planning dishes with overlapping ingredients then write out a grocery list to keep from overbuying. Recipes like this Southwest Quiche Muffins Bento Box that include a brief list of widely used ingredients can help you avoid buying items you may only use once.

Stock the kitchen with ingredients your family often uses. Ensure you have the spices, seasonings, condiments, sauces and canned foods to prepare favorite meals at a moment’s notice.

Save time by washing and prepping produce once each week. For example, if you’re using sweet peppers in these Mini Sweet Pepper Sheet Pan Nachos and again in another meal that week, prep all at once so they’re ready when it’s time to cook – just be sure to store in an airtight container.

Serve quick snacks that won’t spoil dinner. Kids often need a little fuel for homework, but complicated snacks can cut into already busy schedules. Keep ingredients on hand for simple options like trail mix, fruit parfaits and meat and cheese wraps.

Use kitchen tools that speed up the process. Pressure cookers and air fryers can help you put nutritious meals on the table faster while slow cookers let you prep in the morning and come home to a hot, delicious dinner.

Visit HealthyFamilyProject.com to find more back-to-school recipes.

Mini Sweet Pepper Sheet Pan Nachos

Recipe courtesy of Healthy Family Project
Prep time: 10 minutes
Cook time: 5 minutes
Servings: 4

  • 8          ounces Pero Family Farms Mini Sweet Peppers, cut into chip shapes
  • 7          ounces tortilla chips
  • 1/2       cup sweet or red onion, diced.
  • 1/2       cup canned or fresh corn
  • 1/2       cup queso fresco cheese
  • 1/4       cup black olives
  • 1/4       cup jalapeno peppers, fresh sliced
  • 1/4       cup cilantro leaves, for garnish
  • 1          lime, cut into thin wedges, for garnish
  1. Preheat oven to 350 F.
  2. Place peppers and tortilla chips on sheet pan. Layer onion, corn, cheese, black olives and jalapeno peppers. Bake 3-5 minutes.
  3. Garnish with cilantro and lime wedges.

Southwest Quiche Muffins Bento Box

Recipe courtesy of Healthy Family Project
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 12

  • 8          large eggs
  • 1/2       cup milk
  • nonstick cooking spray
  • 3/4       cup black beans, drained and rinsed
  • 1/2       cup chopped Nature Fresh Farms Tomz tomatoes
  • 1/3       cup shredded cheddar cheese
  • 1/4       small RealSweet sweet onion, chopped
  • 1/2       cup vanilla Greek yogurt
  • 1/4       cup granola
  • 1/2       Zespri SunGold kiwi, chopped
  • 1          Bee Sweet Citrus mandarin, peeled and segmented
  1. Preheat oven to 325 F.
  2. In large bowl, whisk eggs and milk.
  3. Coat 12-cup muffin pan with nonstick cooking spray or use silicone muffin liners. Evenly divide beans, tomatoes, cheese and onion among cups. Pour eggs over top.
  4. Bake 20-25 minutes, or until eggs are set and lightly browned.
  5. Remove from oven and cool in pan 2-3 minutes. Use knife to loosen edges and remove.
  6. In cup or bowl, mix yogurt, granola and kiwi.
  7. Assemble bento box with two quiche muffins, kiwi parfait and mandarin slices.

Source: Healthy Family Project

Main Dishes 13 July 2023

Flavorful Grape Recipes to Take Summer Gatherings to the Next Level

(Family Features) Summertime celebrations with friends, family and neighbors are a perfect way to enjoy the sunshine, warm weather and camaraderie. To satisfy a hungry crowd, though, you’ll need recipes fit for the occasion.

Turn to a versatile signature ingredient like Grapes from California, which can be used in dishes of all kinds from refreshing salads and entrees to flavorful condiments and sweet desserts. Grapes are crisp, juicy and sweet, making them a fantastic addition of flavor and texture for a wide range of recipes. Whether fresh, sauteed, roasted, grilled or even pickled, grapes make it easy to take meals to the next level.

For example, you can start the festivities with grapes as an easy, portable and healthy snack perfect for summer days or use them as a juicy addition to this all-in-one Honey-Lime Quinoa and Grape Salad that’s ideal as a light appetizer or a meal all on its own. Follow it up (or pair it) with a summertime staple – hot dogs – given a sweet-tart twist from pickled grape relish that takes these Sweet and Tangy Pickled Grape Hot Dogs to new heights.

Dessert can’t be much easier than Creamy Vegan Grape Ice Cream as a dairy-free alternative to traditional summer sweets. Oat coffee creamer and pureed grapes are all you need to create this delicious frozen treat. Simply freezing whole grapes also makes for an easy and healthy frozen dessert.

Visit GrapesFromCalifornia.com to discover more summer entertaining inspiration.

Honey-Lime Quinoa and Grape Salad

Prep time: 15 minutes, plus at least 1 hour chill time
Cook time: 22 minutes
Servings: 6 (1 1/3 cups per serving)

Lime Vinaigrette:

  • 1/2 cup extra-virgin olive oil
  • 1/3 cup lime juice
  • 2 tablespoons honey
  • 3/4 teaspoon sea salt
  • freshly ground pepper, to taste

Salad:

  • 1 1/2 cups quinoa
  • 2 cups vegetable broth
  • 2 cups halved Grapes from California
  • 1/2 cup minced red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons minced jalapeno pepper
  • 1 large firm, ripe avocado, peeled, pitted and cut into bite-size pieces
  • 1/2 cup chopped peanuts (optional)
  1. To make lime vinaigrette: In medium bowl, whisk olive oil, lime juice, honey, sea salt and pepper, to taste.
  2. To make salad: In fine mesh strainer, rinse quinoa; drain well. In medium saucepan, bring broth and quinoa to boil; reduce heat and simmer, covered, 12 minutes. Remove from heat and let stand 10 minutes then fluff with fork and let cool. Transfer to large bowl.
  3. Pour vinaigrette over quinoa; stir well to coat. Add grapes, onion, cilantro and jalapeno pepper; cover and chill at least 1 hour.
  4. Lightly stir in avocado and transfer to decorative bowl. Sprinkle with nuts, if desired.

Notes: Salad may be prepared and refrigerated up to 2 days ahead without avocado and peanuts. Add avocado and peanuts just before serving.

Nutritional information per serving: 520 calories; 10 g protein; 52 g carbohydrates; 32 g fat (55% calories from fat); 4 1/2 g saturated fat (8% calories from saturated fat); 0 mg cholesterol; 490 mg sodium; 7 g fiber.

Sweet and Tangy Pickled Grape Dogs

Prep time: 15 minutes, plus 1 hour marinating time
Cook time: 5 minutes
Servings: 8 (1/4 cup relish per serving)

  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon black peppercorns
  • 1/2 cup wine vinegar
  • 1/4 cup packed brown sugar
  • 2 1/4 cups quartered or coarsely chopped Grapes from California (red, green, black or combination)
  • 1/4 cup thinly sliced red onion
  • 8 turkey or chicken hot dogs
  • 8 hot dog buns, lightly toasted
  1. Place mustard seeds, coriander seeds and black peppercorns in small resealable bag. Using meat mallet or rolling pin, crush seeds and peppercorns.
  2. In small saucepan, stir vinegar, sugar, seeds and peppercorns; bring to boil. Remove from heat and stir to dissolve sugar; let cool. Stir in grapes and onion; set aside to cool and marinate 1 hour, stirring occasionally.
  3. Heat grill to medium heat.
  4. Grill hot dogs 5 minutes, turning occasionally, or until charred and heated through.
  5. Place hot dogs in buns. Using slotted spoon, top with pickled grapes.

Nutritional information per serving: 280 calories; 10 g protein; 39 g carbohydrates; 10 g fat (32% calories from fat); 2 g saturated fat (6% calories from saturated fat); 35 mg cholesterol; 630 mg sodium; 1 g fiber.

Creamy Vegan Grape Ice Cream

Prep time: 20 minutes
Cook time: 10-15 minutes
Servings: 8 (1/2 cup per serving)

  • 1 pound stemmed black Grapes from California
  • 12 ounces vanilla oat coffee creamer, well chilled
  • 12 ounces unsweetened oat coffee creamer, well chilled
  1. In high-speed blender, puree grapes until smooth. Transfer to medium saucepan and bring to simmer. Reduce heat to low and cook 10-15 minutes, or until reduced to 1 cup. Cover and refrigerate until well chilled.
  2. Stir creamer into pureed grapes and pour into bowl of ice cream maker. Freeze according to manufacturer's directions. Transfer to freezer-safe container; cover and freeze until firm.

Substitution: For lighter color, use 3/4 pound black grapes and 1/4 pound red.

Note: Make sure ice cream maker bowl is well chilled or frozen before making ice cream.

Nutritional information per serving: 140 calories; 0 g protein; 22 g carbohydrates; 6 g fat (39% calories from fat); 0 g saturated fat; 0 mg cholesterol; 45 mg sodium; 1 g fiber.

Source: California Table Grape Commission

 

Meal Ideas 14 April 2023

5 Ways to Savor Fresh-Grilled Summer Seafood

(Family Features) Keep the grill cooking all summer long with a family favorite, seafood, and satisfy taste buds with fresh flavors hot off the grates. While some people assume seafood is challenging to cook, it can actually be an easy meal for home chefs of all skill levels.

To ensure your cookout is an unrivaled success, start with seafood that brings superior taste to the table. From crustaceans to a wide selection of unique-tasting oysters and sea scallops, mussels and clams, Maine Seafood offers something for all seafood lovers.

With a coastline that stretches 3,478 miles along the cold, clean North Atlantic, the state is home to a diversity of both wild-caught and farmed species.

Get inspired by these Maine Seafood grilling tips, sure to elevate your at-home seafood experience with the state’s superior taste and quality:

Littleneck Clams
Heat grill to medium-high heat then place littleneck clams directly on grill grates or in a single layer on a large baking pan. After 5-7 minutes on the grill, clams will begin to open. Without spilling juice, carefully place clams on a serving platter. Serve with melted butter or in pasta. Discard clams that don’t open.

Oysters
Place oysters cupped sides down directly on grill heated to medium-high. Cover the grill and cook until oysters open and meat is opaque and cooked through, about 5 minutes for smaller oysters and 8-10 minutes for larger ones. Place on a serving platter, remove top shells and run a sharp knife along insides of bottom shells to detach oysters. Top with garlic butter and serve with lemon.

Salmon
Heat grill to medium-high heat. Pat salmon dry; brush with olive oil and top with seasonings. Place salmon skin side down on grill grates and cook 6-8 minutes, or until meat turns opaque. You can also try a grill-safe cedar plank to infuse added flavor.

Haddock
Heat grill to medium-high heat. Pat haddock – flaky white fish that’s sweet and delicate – dry and brush with olive oil. Wrap fillets in aluminum foil with herbs and seasonings; completely seal with seam sides facing upward. Grill 8-10 minutes, or until meat turns opaque.

Lobster Tail
For a delicious twist this summer, enjoy these tender, tasty Grilled Lobster Tacos with vinegar slaw and cilantro lime crema.

For easy, delicious recipe inspiration and to order seafood straight to your door, visit SeafoodfromMaine.com.

Grilled Maine Lobster Tacos

Total time: 25 minutes
Servings: 8

Vinegar Slaw:

  • 2/3 cup apple cider vinegar
  • 1 teaspoon celery seeds
  • 2/3 cup white sugar
  • 1 cup water
  • 1/2 small head green cabbage, shredded or cut thinly (approximately 8 cups)

Cilantro Lime Crema:

  • 1/2 cup sour cream
  • fresh cilantro leaves, chopped
  • 1/2 cup mayonnaise
  • 4 teaspoons fresh lime juice
  • 1 lime, zest only, minced
  • 1/2 teaspoon minced garlic
  • kosher salt, plus additional to taste, divided
  • freshly ground black pepper, to taste

Lobster Tacos:

  • Extra-virgin olive oil
  • 4 large (4-6 ounces each) Maine Lobster tails, defrosted
  • 4 tablespoons unsalted butter, melted
  • salt, to taste
  • pepper, to taste
  • 8 small flour tortillas
  • pico de gallo
  • 1 lime, cut into wedges for serving
  1. To make vinegar slaw: In small saucepan over medium heat, heat apple cider vinegar, celery seeds, sugar and water; stir until sugar dissolves. In large bowl, pour mixture over cabbage; cover and refrigerate.
  2. To make cilantro lime crema: In blender, blend sour cream, cilantro, mayonnaise, lime juice, lime zest and garlic. Season with salt and pepper, to taste; refrigerate.
  3. To make lobster tacos: Preheat grill to medium-high heat.
  4. Brush grill grates with oil to prevent sticking. Using kitchen shears, cut lobster shells in half lengthwise. Place skewer through meat to prevent curling during cooking.
  5. Brush lobster meat with melted butter and season with salt and pepper.
  6. Grill lobster tails meat side down 5 minutes then flip.
  7. Brush meat again with butter and cook 5 minutes, or until opaque throughout. Cook to 140 F internal temperature.
  8. Remove meat from shells and cut into bite-sized chunks or leave whole, if desired.
  9. Place tortillas on grill 30-60 seconds per side, or until warmed and slightly brown.
  10. Add drained slaw to tortillas. Top with lobster meat, pico de gallo and cilantro sauce. Serve with lime wedges.

Source: Maine Seafood

Seafood 16 February 2023

Eat the Rainbow: Pair seafood and seasonal produce for colorful, healthy recipes

(Family Features) Focusing your menus on health-conscious recipes that look as good as they make you feel is key to making positive lifestyle changes. Adding big flavors that satisfy cravings to easy, go-to recipes can be a big step toward reaching health goals throughout the year.

“Eating the rainbow” refers to adding fruits and veggies of varying colors to your diet, such as red tomatoes and beets, green cucumbers and avocados, orange carrots and pumpkins and beyond. Complementing fresh produce with the nutritional benefits of tuna and salmon – like heart-healthy omega-3 fatty acids, protein, vitamin D and potassium – can take your meal planning one step further.

Whether you’re commemorating a special occasion, hosting a gathering of friends and family or simply enjoying a night in, good food shouldn’t mean ditching good eating habits. With new packaging but a continued focus on flavor, wild-caught Low-Sodium Pink Salmon from Chicken of the Sea is a perfect complement to vibrant, rainbow-inspired recipes.

Try these Salmon Chili Bites for a quick and delicious snack option. They can easily be doubled, tripled or more for a party appetizer. Feature the recipe with a “rainbow” of veggies, crackers, meats and cheeses on a charcuterie board for a crowd favorite that can satisfy guests with big, bold flavor.

Ditch boring salads and find joy in food while maintaining healthy eating goals by upping your salad game. Say goodbye to bland, boring greens and enjoy salads with your favorite toppings, like a colorful combination of protein-packed tuna and fiber-rich veggies in this Mediterranean Tuna Salad, which is completed with a bright dressing and topped with feta cheese and parsley.

For more than 100 years, Chicken of the Sea has provided fresh, tasty seafood straight from the ocean, so whether you’re reaching for wild-caught tuna for this homemade salad or another option like salmon or sardines, you can enjoy a high-quality product that’s delicious on its own or used to elevate favorite recipes.

To find more health-focused snacks, appetizers, meals and more, visit chickenofthesea.com.

Salmon Chili Bites

Prep time: 15 minutes
Servings: 2

  • 2          pouches (2.5 ounces each) Chicken of the Sea Low Sodium Wild-Caught Alaska Pink Salmon
  • 1          tablespoon chili crisp
  • 2          teaspoons rice wine vinegar
  • 1          teaspoon toasted sesame oil
  • 2          bell peppers, cored and cut into 2-inch squares
  • 1          green onion, thinly sliced
  • minced cilantro
  • black sesame seeds
  1. In bowl, combine salmon, chili crisp, vinegar and sesame oil.
  2. To serve, top each bell pepper square with some salmon, green onion, cilantro and sesame seeds. If leftover pieces of bell pepper remain, chop and add as additional garnish.
  3. Note: If serving with cheese plate, place salmon mixture in small bowl and garnish with green onion and sesame seeds.

Mediterranean Tuna Salad

Prep time: 20 minutes
Servings: 1-2

Dressing:

  • 2          tablespoons lemon juice
  • 1          tablespoon extra-virgin olive oil
  • 1/4       teaspoon dried oregano

Salad:

  • 1          can (5 ounces) Chicken of the Sea Chunk Light Tuna, drained
  • 1          cup halved cherry tomatoes
  • 1/3       cup sliced Kalamata olives
  • 1          cup chopped English cucumber (about 1/2 cucumber)
  • 1/4       cup feta
  • 1          tablespoon minced parsley
  • pita chips (optional)
  • crackers (optional)
  1. To make dressing: In large bowl, whisk lemon juice, olive oil and oregano.
  2. To make salad: In dressing bowl, add tuna, tomatoes, olives and cucumber. Gently toss to cover salad with dressing then top with feta and parsley.
  3. Serve with pita chips or crackers, if desired.

Source: Chicken of the Sea

Vegetarian 03 January 2023

Meatless Meals Made Easy

(Family Features) Regardless of your motivation, opting for meatless meals regularly provides plenty of benefits that extend from the health of you and your loved ones to your wallet and the environment. 

Whether you’re a vegetarian, vegan, considering making some lifestyle changes or just want to give an on-trend meal prep strategy a try, going meatless can help reduce your intake of red and processed meats, decrease greenhouse gas emissions that cause climate change and save money on substitute ingredients like grains, vegetables, fruits and legumes that are often cheaper than meat.

For example, starting with a versatile pantry staple like Success Brown Rice can make mealtimes quick and easy. Ready in just 10 minutes without measuring or the mess, the fluffy, nutty, non-GMO rice is free of MSG and preservatives, lending itself perfectly to satisfying and hearty meals like these Baked Vegetarian Taquitos. Or for a twist on a classic dish, Tri-Color Quinoa can be layered with traditional flavors in this Mushroom Spinach “Lasagna.” Packed with protein and all nine essential amino acids, the quinoa is a good source of fiber.

To find more meatless meal inspiration, visit SuccessRice.com.

Baked Vegetarian Taquitos

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

  • 1 bag Success Brown Rice
  • 1 cup shredded collard greens, packed
  • 1/4 cup frozen corn
  • 1 cup canned black beans, drained and rinsed
  • 2/3 cup canned pumpkin puree
  • 1 1/2 tablespoons taco seasoning
  • 8 flour tortillas (6 inches each)
  • 1 cup Monterey Jack cheese, shredded
  • 2 tablespoons olive oil
  • sour cream, for dipping
  • salsa, for dipping
  • guacamole, for dipping
  • fresh cilantro, for garnish
  1. Prepare rice according to package directions; add collard greens and corn to water during last 5 minutes.
  2. Preheat oven to 450 F. Drain rice and vegetables; transfer to saucepan. Stir in black beans, pumpkin puree and taco seasoning.
  3. Spoon 1/3 cup rice mixture into center of one tortilla; sprinkle with 2 tablespoons Monterey Jack cheese. Roll up tightly. Place seam side down on parchment paper-lined baking sheet. Repeat with remaining tortillas, filling and cheese. Brush taquitos with olive oil; sprinkle with remaining cheese.
  4. Bake 10-15 minutes, or until tortillas are crisp and cheese is melted.
  5. Serve taquitos with sour cream, salsa and guacamole for dipping. Garnish with fresh cilantro.

Mushroom Spinach "Lasagna"

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

  • 2 bags Success Tri-Color Quinoa
  • 1 tablespoon olive oil
  • 2 garlic cloves, chopped
  • 1/2 cup onion, chopped
  • 1 cup mushrooms, sliced
  • 4 cups baby spinach leaves
  • 3 cups tomato sauce
  • 2 cups ricotta cheese
  • 1 egg, lightly beaten
  • 1/2 cup grated Parmesan cheese, divided
  • 1 tablespoon Italian seasoning
  • 1 1/2 cups shredded mozzarella cheese, divided
  1. Prepare quinoa according to package directions.
  2. Preheat oven to 375 F.
  3. In large skillet, heat oil over medium heat. Add garlic and onions; saute 1 minute. Add mushrooms and cook 5 minutes, stirring occasionally. Add spinach and stir until wilted, about 2 minutes. Stir in tomato sauce and keep warm.
  4. In medium bowl, combine ricotta, egg, 1/4 cup Parmesan cheese and Italian seasoning.
  5. Place 1 cup sauce in bottom of 2-quart baking dish. Spread half of quinoa evenly over sauce. Top with half of ricotta mixture. Top with 1 cup sauce. Sprinkle with 1 cup mozzarella. Repeat layers, finishing with remaining mozzarella and Parmesan cheese.
  6. Bake uncovered 30 minutes. Serve warm.

Source: Success Rice

Meal Ideas 12 December 2022

Party-Worthy Wine Pairings Perfect for Easy Entertaining

(Family Features) Red or white, sweet or dry, wine lovers are often entertainers at heart. When inviting guests to share your personal favorites, nothing enhances a tasting get-together quite like complementary snack and wine pairings.

The next time you find a wine party on your schedule, consider these simple yet delicious recommendations from sommelier and founder of “The Lush Life,” Sarah Tracey, who partnered with Fresh Cravings to create “Dips and Sips.” Aimed at reinventing wine and cheese parties, the movement focuses on simplistic recipes, easy dip pairings and suggested wines.

“When I entertain at home, I’m always looking for ways to impress my friends with fresh, creative bites I can pair with wine,” Tracey said. “My favorite hack is finding great products with high-quality ingredients then creating simple, elevated ways to serve them. The less time I spend in the kitchen, the more time I get to spend with my guests.”

Tracey relies on the versatility of Fresh Cravings’ array of dip options and crowd-pleasing, bold flavors worth celebrating. With authentic-tasting chilled salsas offering a vibrant alternative to soft, dull blends of jarred salsa and flavor-filled hummus made with premium ingredients like Chilean Virgin Olive Oil, these dips elevate both traditional and reinvented recipes.

For example, Tracey’s recipes for Polenta Rounds with Pico de Gallo Salsa and Crab, Spiced Butternut Squash Naan Flatbreads, Cheesy Tortilla Cutouts with Salsa and Hummus-Stuffed Mushrooms offer flavorful, easy-to-make appetizers that can make entertaining easy and effortless. Plus, these crave-worthy morsels are just as tasty and approachable for guests choosing to skip the wine.

Find more recipe and pairing ideas perfect for enhancing your next party at FreshCravings.com.

Hummus-Stuffed Mushrooms

Recipe courtesy of Sarah Tracey
Total time: 15 minutes
Servings: 6

  • Nonstick olive oil spray
  • 16 ounces cremini mushrooms, stems removed and gills scooped out
  • salt, to taste
  • pepper, to taste
  • 1 container Fresh Cravings Classic Hummus
  • 1 jar manzanilla olives stuffed with pimientos, cut in half
  • 1 jar roasted red pepper strips
  • Oregon Pinot Noir
  1. Preheat oven to 375 F. Prepare sheet pan with nonstick olive oil spray.
  2. Place mushroom caps on sheet pan, spray with olive oil and season with salt and pepper, to taste.
  3. Roast 7-8 minutes then let mushrooms cool to room temperature.
  4. Fill each mushroom cap with hummus and top each with one olive slice.
  5. Thinly slice roasted red pepper strips and arrange around olive slices.
  6. Pair with lighter bodied pinot noir with cherry tones from Oregon.

Cheesy Tortilla Cutouts with Salsa

Recipe courtesy of Sarah Tracey
Total time: 20 minutes
Servings: 6

  • Nonstick cooking spray
  • 6 large flour tortillas
  • 16 ounces pepper jack cheese, grated
  • 1 can (4 ounces) green chiles, drained
  • 1 bunch fresh cilantro, finely chopped
  • 1 container Fresh Cravings Restaurant Style Salsa, Medium
  • New Zealand Sauvignon Blanc
  1. Preheat oven to 350 F. Prepare sheet pan with nonstick cooking spray.
  2. Place large flour tortilla on sheet pan. Top with handful of grated cheese.
  3. Sprinkle chiles on top of cheese layer. Add chopped cilantro. Sprinkle with additional cheese.
  4. Top with another tortilla. Bake until cheese is melted, about 10 minutes. Work in batches to make three sets of cheese-filled tortillas.
  5. Cut out desired shapes with cookie cutters.
  6. Serve with salsa and pair with sauvignon blanc from New Zealand with zest and zing.

Spiced Butternut Squash Naan Flatbreads

Recipe courtesy of Sarah Tracey
Total time: 25 minutes
Servings: 6

  • 1 1/2 pounds butternut squash
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • salt, to taste
  • pepper, to taste
  • 1 container Fresh Cravings Roasted Garlic Hummus
  • 1 package mini naan dippers
  • 1 bunch fresh rosemary, minced
  • La Veielle Ferme Rosé
  1. Preheat oven to 425 F.
  2. Chop butternut squash into 1/2-inch chunks.
  3. Toss squash with olive oil, maple syrup, cumin and chili powder.
  4. Spread on sheet pan, sprinkle with salt and pepper, to taste, and roast until tender, about 20 minutes.
  5. Spread hummus on naan dippers and top each with squash and fresh rosemary.
  6. Pair with deeper, savory and earthy rosé.

Polenta Rounds with Pico de Gallo Salsa and Crab

Recipe courtesy of Sarah Tracey
Total time: 30 minutes
Servings: 6

  • 1 tube (16 ounces) prepared polenta
  • nonstick cooking spray
  • salt, to taste
  • 8 ounces jumbo lump crabmeat
  • 1 container Fresh Cravings Pico de Gallo Salsa, Mild
  • 1 bunch fresh mint, finely chopped
  • Mateus Rosé
  1. Heat oven to 400 F.
  2. Slice polenta into 1/4-inch thick rounds. Arrange on baking sheet sprayed with nonstick cooking spray and bake 20-25 minutes until golden brown and crispy. Sprinkle with salt, to taste, and let cool.
  3. Combine jumbo lump crabmeat with salsa.
  4. Top each polenta round with crab salsa mixture.
  5. Garnish with finely chopped fresh mint and pair with vibrant, fruity rosé.

Source: Fresh Cravings

 

 
Meal Ideas 27 October 2022

Bring the Family Together with Breakfast for Dinner

(Family Features) Despite busy lives and full schedules, finding time for regular meals with loved ones encourages connections and conversations that can benefit mental and physical well-being. Gathering your family, friends, coworkers or neighbors at least once a week to spend time together over a meal provides opportunities to decompress and socialize.

If you’re looking for a little delicious inspiration, the American Heart Association recommends scheduling one night per week to create a recurring tradition and enjoy favorites such as breakfast for dinner. Recipes like Egg, Avocado and Black Bean Breakfast Burritos; Huevos Rancheros; and Southwestern Quinoa and Egg Breakfast Bowls from the Healthy for Good Eat Smart initiative, nationally supported by Eggland’s Best, are perfectly suited for sharing while making time to destress at the dinner table.

In fact, according to a study by “Canadian Family Physician,” regular meals at home with loved ones can reduce stress, boost self-esteem and make everyone feel connected with mealtime conversations that allow a chance to unplug and unwind.

Meals don’t have to be elaborate for a successful evening together. Despite the perceived effort involved with preparing a meal, research published in “Preventive Medicine” shows those who have frequent meals with others, particularly parents with their children, may improve social and emotional well-being.

In addition to the mental and emotional benefits of meals with loved ones, eating together can also encourage healthier choices when better-for-you recipes are on the menu. Dining as a group can provide inspiration to try heart-healthy recipes that include the wide variety of vegetables, fruit, whole grains and healthy protein sources recommended by the American Heart Association to help prevent heart disease and stroke.

To find recipe ideas, conversation starters and more tips for mealtime, visit heart.org/together.

Huevos Rancheros

Servings: 4

Salsa:

  • 1 teaspoon canola oil
  • 1/2 cup diced yellow onion
  • 1/2 cup diced poblano pepper, seeds and ribs discarded
  • 1 small fresh jalapeno pepper, seeds and ribs discarded, minced
  • 1 1/2 teaspoons minced garlic
  • 1 can (14 1/2 ounces) no-salt-added crushed tomatoes
  • 2 tablespoons water
  • 1/4 teaspoon salt

Huevos Rancheros:

  • 1 teaspoon canola oil
  • 4 large eggs
  • 4 corn tortillas (6 inches), warm
  • 1 can (15 1/2 ounces) no-salt-added black beans, rinsed and drained
  • 1/4 cup shredded low-fat Mexican cheese blend
  • 1 small avocado, quartered and sliced
  • 2 tablespoons chopped fresh cilantro (optional)
  • 1 medium lime, cut into four wedges (optional)
  1. To make salsa: In medium saucepan over medium heat, heat oil, swirling to coat bottom. Cook onion 2 minutes, or until almost soft, stirring frequently. Cook poblano and jalapeno peppers 2 minutes, stirring frequently. Stir in garlic. Cook 1 minute. Stir in tomatoes, water and salt. Bring to boil. Reduce heat to low. Simmer 5 minutes. Remove from heat. Cover to keep warm.
  2. To make huevos rancheros: In medium nonstick skillet over medium heat, heat oil, swirling to coat bottom. Cook eggs 3-4 minutes, or until whites are set and edges are fully cooked.
  3. Place one tortilla on each plate. Top each tortilla with beans and one egg, being careful not to break yolk. Gently top each egg with warm salsa, cheese and avocado slices.
  4. Sprinkle each serving with cilantro and serve with lime wedge, if desired.

Egg, Avocado and Black Bean Breakfast Burritos

Servings: 4

  • Nonstick cooking spray
  • 1 1/3 cups liquid egg whites
  • 1 can (15 1/2 ounces) no-salt-added black beans, rinsed and drained
  • 4 whole-wheat tortillas (6 inches, lowest sodium available)
  • 2 medium avocados, sliced
  • 1/4 cup hot sauce or salsa (lowest sodium available, optional)
  1. Lightly spray large skillet with nonstick cooking spray. Heat over medium heat.
  2. In skillet, stir egg whites constantly with rubber spatula to scramble. Cook until eggs are almost set. Add beans, stirring until combined and heated through.
  3. Microwave tortillas on high 45 seconds. Transfer to work surface.
  4. Spread egg mixture in center of each tortilla. Top with the avocado and hot sauce, if desired.
  5. For each burrito, fold two sides of tortilla toward center. Starting from closest unfolded side, roll burrito toward remaining unfolded side to enclose filling. Transfer with seam side down to plates.

Southwestern Quinoa and Egg Breakfast Bowls

Servings: 4

  • 1/4 cup uncooked quinoa, rinsed and drained
  • 2 medium tomatoes, chopped (about 2 cups)
  • 1 cup no-salt-added frozen corn, thawed
  • 1/2 medium avocado, pitted and diced
  • 1/4 cup chopped green onions
  • 1/2 cup chopped fresh cilantro (optional)
  • nonstick cooking spray
  • 4 large eggs
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • red hot-pepper sauce, to taste (optional)
  1. Cook quinoa according to package directions. Remove from heat.
  2. Spoon quinoa into four bowls. Top each with tomatoes, corn, avocado, green onions and cilantro, if desired.
  3. Lightly spray large skillet over medium-high heat with nonstick cooking spray. Crack eggs into skillet. Sprinkle eggs with salt and pepper. Cook, uncovered, 3-4 minutes, or until egg whites are set but yolks are still runny. Using spatula, carefully transfer one egg sunny side up into each bowl. Sprinkle with hot sauce, if desired.

Source: American Heart Association

Meal Ideas 14 September 2022

Simple Family Meals Fit for Fall

(Family Features) Maintaining a healthy eating plan can be challenging year-round, and busier fall schedules can make those goals even more difficult. Finding easy-to-make favorites can keep you and your loved ones on track as you navigate those hectic moments this autumn.

One simple yet delicious solution: Chopped Salad Kits and Sheet Pan Meal Starter Kits from Dole, which make it easy to incorporate vegetables without the hassle of kitchen prep. Take the guesswork out of meal planning for your time-starved family with these limited-ingredient, kit-based dishes.

Mexican Street Corn Bowls with Grilled Chicken provide a perfect balance of hearty yet nutritious flavor while taking advantage of the convenience of prepackaged ingredients. Perfect for fall weather, Roasted Chicken and Vegetable Soup requires just three ingredients and hungry loved ones for a filling meal worth celebrating.

For more original easy-to-make fall recipes, nutritional insights and information, visit Dole.com or follow on FacebookInstagramTwitter  and Pinterest.

Mexican Street Corn Bowls with Grilled Chicken

Prep time: 20 minutes
Cook time: 8 minutes
Servings: 4

  • 1 cup dry instant brown rice
  • 1 1/4 pounds boneless, skinless chicken breasts
  • 2 large ears fresh corn, silks and husks removed
  • 1 1/2 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 Dole Limes, juice only (about 3 tablespoons), divided
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons grated Parmesan cheese
  • 1 package (12.9 ounces) DOLE® Chopped Chipotle & Cheddar Kit
  • 1 Dole Avocado, peeled, pitted and thinly sliced
  • 1 cup chopped Dole Pineapple
  1. Prepare grill for direct grilling over medium-high heat. Prepare rice according to package instructions.
  2. Brush all sides of chicken and corn with oil; sprinkle with salt and pepper. Place chicken and corn on hot grill rack; cover and cook 8 minutes, or until grill marks appear and internal temperature of chicken reaches 165 F, turning chicken once and corn frequently. Transfer chicken and corn to cutting board; let stand 5 minutes. Cut corn kernels from cobs into medium bowl. Slice chicken 1/4-inch thick crosswise.
  3. Add 1 tablespoon lime juice, cilantro and paprika to corn; toss and fold in Parmesan cheese. In small bowl, whisk dressing from salad kit and remaining lime juice.
  4. Serve rice in bowls topped with avocado, pineapple, chicken, corn mixture and remaining contents of salad kit drizzled with dressing mixture.

Roasted Chicken and Vegetable Soup

Prep time: 15 minutes
Cook time: 35 minutes
Servings: 4

  • 1 DOLE® Homestyle Roasted Herb Sheet Pan Meal Starter Kit
  • 1 container (32 ounces) chicken broth
  • 1 cup whole-wheat pasta shells, cooked
  1. Prepare sheet pan meal starter kit according to package instructions. Transfer to cutting board and carefully cut chicken and vegetables into 1/2-inch pieces.
  2. In medium saucepot over medium-high heat, bring chicken broth to simmer. Stir in pasta shells, chicken and vegetables. Reduce heat to medium. Cook 5 minutes, or until heated through, stirring occasionally.

Source: Dole

Videos 07 September 2022

Tex-Mex Beef Lasagna

(Family Features) The next time your loved ones crave a comforting dish that’s warming from the inside-out, turn to an all-time classic with a touch of southern flair.

Take inspiration for this Tex-Mex Beef Lasagna from season 3 of “BBQuest: Beyond the Pit,” a video series that dives into the long-held traditions, new flavors and everyday inspiration that make Texas barbecue legendary. Developed from the show by BBQuest co-host and “Hardcore Carnivore” cookbook author Jess Pryles, this tasty take on comfort food can be the perfect solution for a family meal with plenty of leftovers.

After dinner, settle in together and learn pitmaster techniques from the experts as the series follows four themes that capture the essence of Texas barbecue: legacy and tradition; creativity and innovation; Texas trailblazers; and family and community.

“Since launching BBQuest four years ago, it’s truly remarkable to see how much has changed and yet stayed the same when it comes to Texas barbecue, and that’s exactly what you see in season 3,” said Rachel Chou, Texas Beef Council’s director of consumer marketing. “There has been so much exciting innovation around cooking methods and international flavors while there’s still a huge dedication to long-held recipes and smoking techniques.”

To find more pitmaster-worthy recipes, visit BeefLovingTexans.com.

Watch video to see how to make this recipe!

Tex-Mex Beef Lasagna

Recipe courtesy of Jess Pryles on behalf of Beef Loving Texans
Total time: 60 minutes
Servings: 10

  • 1          tablespoon olive oil
  • 1          onion, diced
  • 2          pounds ground beef
  • 2          teaspoons kosher salt
  • 1          teaspoon garlic powder
  • 1/2       teaspoon cumin
  • 2          teaspoons chipotle powder
  • 1/2       teaspoon onion powder
  • 15        ounces canned corn, drained
  • 15        ounces canned seasoned black beans, drained
  • 10        ounces canned diced tomatoes with green chiles, drained
  • 15        ounces canned red enchilada sauce
  • 1          cup Mexican crema or sour cream
  • nonstick cooking spray
  • 12        corn tortillas
  • 8          ounces shredded Mexican blend cheese
  • cilantro (optional)
  • green onions, thinly sliced (optional)
  1. Preheat oven to 375 F.
  2. In large pan or skillet, heat olive oil over medium-high heat then add onion. Cook until softened, 4-5 minutes, stirring regularly.
  3. Add ground beef and cook, stirring regularly, until beef has browned.
  4. Add kosher salt, garlic powder, cumin, chipotle powder and onion powder; stir well. Add corn, black beans and diced tomatoes. Turn heat to medium and simmer 10 minutes. Remove from heat.
  5. In bowl, combine enchilada sauce and crema; mix well.
  6. Spray casserole dish with nonstick cooking spray. Pour about 1/4 cup enchilada sauce mixture on bottom to prevent tortillas from sticking.
  7. Layer 2-4 tortillas across bottom then top with layer of ground beef mixture. Use ladle to spoon some enchilada sauce mixture on top, distributing evenly. Top with another layer of tortillas then repeat layers until casserole is full, 3-4 layers. Top with shredded cheese.
  8. Loosely cover dish with foil in tent shape to help prevent cheese from sticking then bake 30 minutes.
  9. Remove foil and bake 10-15 minutes until cheese is bubbly and golden brown.
  10. Cool 5 minutes before serving. Top with cilantro and green onions, if desired.

Source: Beef Loving Texans

About Us

We love cooking, eating, and connecting with people from around the world.

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.