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)
- Preheat oven to 375 F.
- In large pan or skillet, heat olive oil over medium-high heat then add onion. Cook until softened, 4-5 minutes, stirring regularly.
- Add ground beef and cook, stirring regularly, until beef has browned.
- 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.
- In bowl, combine enchilada sauce and crema; mix well.
- Spray casserole dish with nonstick cooking spray. Pour about 1/4 cup enchilada sauce mixture on bottom to prevent tortillas from sticking.
- 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.
- Loosely cover dish with foil in tent shape to help prevent cheese from sticking then bake 30 minutes.
- Remove foil and bake 10-15 minutes until cheese is bubbly and golden brown.
- Cool 5 minutes before serving. Top with cilantro and green onions, if desired.
Source: Beef Loving Texans
Chipotle Chicken Flatbread
(Family Features) When dining outside with your loved ones, there are few things better than a tasty dish the whole family can enjoy. This Chipotle Chicken Flatbread makes for a perfect al fresco meal.
Prepared along with a fresh salad or simply enjoyed by itself, this flatbread is simple to make and even kids will love adding the toppings and sauce. It’s colorful and fresh, making it a perfect addition to get-togethers on the patio.
Plus, the cooking time is only 16 minutes, which makes this a quick and delicious solution to defeat.
For more al fresco recipe ideas, visit Culinary.net.
Watch video to see how to make this recipe!
Chipotle Chicken Flatbread
Adapted from butteryourbiscuit.com
- 2 flatbreads
- 2 cups shredded mozzarella cheese
- 1 clove garlic, diced
- 4 chicken tenders, cooked and cubed
- 1 pint cherry tomatoes, quartered
- salt, to taste
- pepper, to taste
- 1/2 cup ranch dressing
- 1 1/2 teaspoons chipotle seasoning
- 2 tablespoons cilantro leaves, chopped
- Preheat oven to 375 F.
- Place parchment paper on baking sheet and add flatbreads. Sprinkle cheese on flatbreads. Top with garlic, chicken and tomatoes. Season with salt and pepper, to taste. Bake 16 minutes until cheese is melted.
- In small bowl, mix ranch and chipotle seasoning.
- Drizzle ranch dressing on flatbread and sprinkle with cilantro leaves.
Put Sustainability on the Family Menu
(Family Features) Cooking delicious family meals is surely the focus of many home chefs, from quick dishes on busy weeknights to homestyle favorites on the weekend. Equally important, however, is dishing up foods and ingredients you can feel good about serving to your loved ones.
The next time seafood is on the menu, consider the source of your main course. Available fresh, frozen, smoked and canned year-round and nationwide, seafood from Alaska is sustainably harvested, and you can trust it comes from a responsibly managed fishery. Utilizing a science-based approach, the state sustains the long-term vitality of species and their natural habitats, as well as the fishing communities that rely on them.
Fishermen and scientists work together to ensure they only harvest what science tells them the ecosystem can support, so that fish stocks, communities and the marine environment can thrive for generations to come.
Wild, sustainable and harvested in the USA, Alaska seafood is full of flavor and high-quality protein, vitamins, minerals and oils essential to good health, including omega-3s and vitamin D. You can feel good serving your loved ones these Blackened Alaska Cod Tacos as a classic way to spice up your dinner table, or give a sweet heat kick to Spicy Alaska Sablefish in Lettuce Cups with Korean chili paste, miso and honey.
Visit alaskaseafood.org to find more information and family-friendly recipes.
Spicy Alaska Sablefish in Lettuce Cups
Recipe courtesy of the Alaska Seafood Marketing Institute
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4 (2 lettuce cups each)
- 1/4 cup yellow or white miso
- 1 tablespoon Korean chili paste
- 1 tablespoon honey
- 1 pound Alaska sablefish (black cod), cut into 2-ounce portions
- nonstick cooking spray
- 1 small avocado, pitted, peeled and chopped
- 1-1 1/4 cups cooked sushi rice or quinoa
- 1/2 cup chopped English cucumber
- 1/4 cup thinly sliced halved radish
- 1/2 cup pickled ginger, chopped
- 1/2 cup bottled Asian-style salad dressing with wasabi and ginger
- 8 medium-large butter lettuce leaves
- 1/2 cup cilantro leaves
- Blend miso, chili paste and honey; spread onto Alaska sablefish portions. Place portions on nonstick cooking spray-coated, foil-lined baking sheet. Roast 5-7 minutes, or until fish is opaque throughout and deep golden brown; cool slightly.
- In mixing bowl, combine avocado, rice or quinoa, cucumber, radishes and ginger; pour in dressing. Toss to coat.
- To serve, place about 1/3 cup vegetable-rice mixture in each lettuce leaf. Top with one sablefish portion. Sprinkle each lettuce cup with 1 tablespoon cilantro leaves.
Blackened Alaska Cod Tacos
Recipe courtesy of the Alaska Seafood Marketing Institute and Sari Diskin
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 2-3
- 2 cups slaw mix
- 2 tablespoons mayonnaise
- 1 teaspoon hot sauce, plus additional for serving
- 1 lime, divided
- salt, to taste
- pepper, to taste
- nonstick cooking spray
- 1/2 pound Alaska cod
- olive oil
- blackening seasoning, to taste, plus additional, divided
- sea salt, to taste
- 4 small flour tortillas
- 1 avocado, sliced
- Preheat oven to 400 F.
- In bowl, mix slaw with mayonnaise, hot sauce, juice from 1/2 lime and salt and pepper, to taste; set aside.
- Line baking dish with parchment paper and spray with nonstick cooking spray. Place Alaska cod on top and coat lightly with olive oil. Generously season with blackening seasoning and sea salt, to taste.
- Bake 5 minutes, set oven to broil and broil 3-5 minutes. When fish is done (when it flakes easily with fork and is opaque throughout), remove from oven and break into small chunks with fork.
- In flour tortillas, add avocado and slaw. Top with chunks of cod and drizzle with additional hot sauce, squeeze of lime juice from remaining 1/2 lime and additional blackening seasoning.
Photo courtesy of Sari Diskin (Blackened Alaska Cod Tacos)
A Fiesta Fusion of Worldwide Flavors
Family Features) If you’re seeking inspiration to take mealtime from bland and boring to new and vibrant, look no further than these at-home fiesta recipes. With options ranging from tongue-tingling spice to smooth, creamy and simply delicious, you can call on global flavors to bring life to your kitchen.
This menu from “The New York Times” bestselling cookbook author and recipe developer Stephanie Banyas offers delightful flavor fusions from around the world. The lively tastes of the Spicy Shrimp Remoulade in Lettuce Leaves and Mexican Style Paella with Chicken and Sausage pop with the high-quality ingredients of Fresh Cravings Salsas.
These boldly flavored salsas are made with vine-ripened tomatoes, crisp onions, zesty peppers and spices. Plus, they’re never cooked or pasteurized, meaning you’re enjoying a vibrant dip that’s never soggy or dull. Available in a range of heat levels among restaurant style, chunky and pico de gallo, they complement any at-home fiesta.
For a fiery, zesty twist, this Red Pepper Chickpea Soup with Gazpacho Relish and Tortilla Croutons calls for Fresh Cravings Hummus, as its ideal creamy texture and savory taste balances out the spice. Made with a short list of high-quality ingredients like chickpeas, tahini and Chilean extra-virgin olive oil, this hummus has a smooth, creamy mouthfeel.
“The hummus adds loads of flavor and makes this thick, rich soup totally dairy and gluten free, so there is no need for heavy cream, cornstarch or flour,” Banyas said. “It’s as beautiful to look at as it is delicious to eat.”
To find more fiesta-worthy recipe ideas, visit freshcravings.com.
Red Pepper Chickpea Soup with Gazpacho Relish and Tortilla Croutons
Recipe courtesy of Stephanie Banyas
Servings: 2
- 1/4 cup finely diced seeded English cucumbers
- 1/4 cup finely diced seeded Roma tomato
- 2 tablespoons finely diced red onion
- 2 tablespoons finely chopped fresh cilantro leaves
- 1 lime, juice only, divided
- salt, to taste
- pepper, to taste
- 2 cups canned low-sodium vegetable stock, divided
- 1/2 cup Fresh Cravings Restaurant Style Salsa (mild or medium)
- 1 container (10 ounces) Fresh Cravings Roasted Red Pepper Hummus
- tri-color fried tortilla strips
- In small bowl, combine cucumber, tomato, onion and cilantro. Add half the lime juice and season with salt and pepper, to taste. Let sit at room temperature.
- In blender or food processor, process 1 cup stock and salsa until smooth.
- Pour mixture into medium saucepan. Add remaining stock and hummus, season with salt and pepper, to taste, and bring to boil over high heat. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes. Remove from heat and stir in remaining lime juice.
- Divide soup between two bowls and top with relish and tortilla strips.
Spicy Shrimp Remoulade in Lettuce Leaves
Recipe courtesy of Stephanie Banyas
Yield: 8 leaves
Shrimp:
- 1/2 cup Fresh Cravings Chunky Salsa (mild or medium)
- 9 cups water, divided
- ice water
- 1 lime, sliced
- 12 sprigs cilantro
- 1 teaspoon kosher salt
- 1 pound fresh shrimp (31-35), peeled and deveined
Remoulade Sauce:
- 3/4 cup mayonnaise
- 1 tablespoon whole-grain mustard
- 2 teaspoons fresh lime juice
- 1/2 teaspoon chile powder or smoked paprika
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Fresh Cravings Chunky Salsa (mild or medium), drained well
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup green onion, thinly sliced, plus additional for garnish
- 8 butter or Boston lettuce leaves
- cilantro leaves, for garnish
- lime wedges, for garnish
- chopped black olives, for garnish (optional)
- chopped hard-cooked eggs, for garnish (optional)
- To make shrimp: In food processor or blender, blend salsa with 1 cup water until smooth.
- Fill large bowl with ice water; set aside. Transfer salsa mixture to large saucepan and add remaining water, lime slices, cilantro sprigs and salt. Bring to boil over high heat; stir in shrimp, cover, turn off heat and let shrimp poach off heat in liquid 10 minutes.
- Drain in colander. Transfer shrimp to ice bath and let sit 5 minutes. Drain again.
- To make remoulade sauce: In large bowl, whisk mayonnaise, mustard, lime juice, chile powder, sugar, salt and pepper until combined; fold in salsa.
- Put half of remoulade sauce in large bowl. Fold in shrimp and cilantro, adding remoulade as needed to make mixture creamier; taste for seasoning. Cover and refrigerate at least 30 minutes, or up to 6 hours.
- Arrange lettuce cups on platter. Spoon equal portions shrimp mixture into lettuce cups. Garnish with cilantro leaves; lime wedges; black olives, if desired; and eggs, if desired.
Mexican Style Paella with Chicken and Sausage
Recipe courtesy of Stephanie Banyas
Servings: 4-6
- 1 container (16 ounces) Fresh Cravings Chunky Salsa (mild or medium)
- 12 ounces chicken tenders, patted dry
- 1 teaspoon kosher salt, plus additional, to taste, divided
- freshly ground black pepper, to taste
- 3 tablespoons vegetable oil, divided
- 12 ounces fully cooked chicken sausage or pork sausage links
- 3 cups low-sodium canned chicken stock, water or combination
- 2 cups long-grain rice
- 1 cup frozen peas
- 1/4 cup chopped fresh cilantro or parsley
- lime wedges
- Remove 1/2 cup salsa and set aside. In blender or food processor, process remaining salsa until smooth.
- Put chicken in bowl, add 1/2 cup pureed salsa and toss to coat. Cover and marinate at least 30 minutes, or up to 2 hours in refrigerator.
- In large, high-sided saute pan over high heat, heat 2 tablespoons oil until it begins to shimmer. Season chicken with salt and pepper, to taste, and cook until both sides are golden brown and just cooked through, about 3 minutes per side. Remove to plate, loosely tent with foil and let rest 10 minutes then slice into 2-inch pieces.
- Add remaining oil to pan and heat until shimmering; cook sausage until golden brown on both sides, about 3 minutes per side. Remove to plate, loosely tent with foil and let rest 10 minutes. Slice on bias into 2-inch pieces.
- Wipe out pan with paper towels. Add remaining pureed salsa and stock; bring to boil. Add rice and 1 teaspoon salt. Bring mixture to boil, cover and reduce heat to medium-low; cook until liquid is absorbed and rice is tender, about 18 minutes.
- Remove from heat and sprinkle peas on top. Let sit, covered with lid, 5 minutes. Fluff with fork then stir in chicken, sausage, peas and cilantro. Spoon remaining salsa on top.
Source: Fresh Cravings
Quick and Easy Dishes for Dining Al Fresco
(Family Features) Warmer weather is often welcome for a variety of reasons and dining outdoors can help take that appreciation to the next level. Keeping ingredients lists short and prep time minimal also allows you to spend more time enjoying the sunshine and blue skies al fresco with the ones you love.
Even when you’re short on time, you can take mealtime from the dining room to the deck with an ingredient like Minute Rice Cups. Available in 13 varieties, including White and Brown rice, the convenient, single-serving, BPA-free cups are ready in just 90 seconds or less. Perfect for taking to the office for lunch or as an on-the-go snack, the cups can also be used as a quick and easy base for nearly any meal occasion.
For example, this simple Fish with Bok Choy features plenty of complex flavors with flaky white fish, crisp bok choy and 100% whole-grain brown rice. The brown rice provides the ideal texture for the ginger, sesame and nutty notes in this dish, and the whole recipe can be on the table in 10 minutes. Because white fish fillets are neutral and mild, they absorb all the flavors from the dish, and are an ideal protein for those with busy schedules due to their short cooking time.
Or, bursting with colors and flavors, this Fiesta Rice satisfies fresh cravings with an irresistible combo of white rice, tomatoes, green onions and creamy avocado. Ready in less than 5 minutes, this dish can also be customized with a different grain variety or extra juicy, sweet cherry tomatoes in place of diced tomatoes. To make this satisfying side a complete meal, simply add grilled chicken or your favorite protein.
To find more quick and easy recipes perfect for enjoying outdoors, visit MinuteRice.com.
Fish with Bok Choy
Prep time: 3 minutes
Cook time: 7 minutes
Servings: 1
- 1 Minute Brown Rice Cup
- salt, to taste
- pepper, to taste
- 1 white fish fillet
- 1 tablespoon butter
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 2 baby bok choy, quartered
- 1 teaspoon soy sauce
- Heat rice according to package directions. Set aside.
- Add salt and pepper to both sides of fish, to taste.
- In medium skillet over medium-high heat, melt butter. Cook fish 2 minutes on each side. Remove fish from pan and keep warm.
- In same pan, add sesame oil and ginger. Cook 1 minute.
- Add bok choy to pan and stir-fry 2 minutes. Add soy sauce; stir to incorporate. Top rice with fish and serve with bok choy.
Fiesta Rice
Prep time: 3 minutes
Cook time: 1 minute
Servings: 1
- 1 Minute White Rice Cup
- 1 diced tomato
- 1/2 diced avocado
- 1 sliced green onion
- 1 tablespoon chopped cilantro
- 1 teaspoon lime juice
- salt, to taste
- black pepper, to taste
- Heat rice according to package directions. Set aside.
- In bowl, combine tomato, avocado, onion and cilantro.
- Add lime juice and salt and pepper, to taste.
- Mix thoroughly and serve.
Source: Minute Rice
5 Steps for Mastering Family Meal Planning
(Family Features) As you and your family embark on a mission to create delicious, nutritious meals all while saving money, it’s key to remember meal planning is essential for success. From tracking a list of ingredients you’ll need to noting your loved ones’ favorite foods, there are some easy steps you can take to make dinners at home enjoyable and budget friendly.
Getting on track with your own plan can start with these tips from Healthy Family Project’s Mission for Nutrition, which aims to help families find weekly meal success with an internationally inspired e-cookbook including grocery lists, recipe ideas and cooking hacks.
Work together. Before heading to the store or heating up the oven, sit down with your loved ones and make a list of easy-to-make recipes you all enjoy. Each time you discover a new favorite, add it to the list so you’ll have a reference guide when it’s time to plan a week’s worth of meals.
Stick to a schedule. Set a day and time each week your family can meet and plan out dinners. This also offers an opportunity to bring to light any newfound favorites or fresh ideas while bringing everyone to the same room for quality time together.
Plan time-saving processes. Think ahead while planning meals and consider the equipment you’ll need. Saving time while cooking can be as easy as sticking to recipes that call for hands-off appliances like a slow cooker or pressure cooker and using a food processor rather than a knife and cutting board.
Schedule a “leftovers night.” When you prep dinners that call for crossover ingredients, it’s easier to turn one meal into two. For example, buying sweet onions and chicken breast to make Chicken Apple Enchiladas means you’ll have those ingredients on hand for Greek Chicken Bowls later in the week.
Make a list. Once you’ve decided on recipes for the week, create a list of all the ingredients you’ll need. While you’re at the store, stick to your plan and avoid impulse buys to help stay on track while getting in and out quicker.
Find more recipes and meal planning tips by downloading the free e-cookbook at healthyfamilyproject.com/mission-for-nutrition and join the conversation by following #missionfornutrition on social media.
Chicken Apple Enchiladas
Recipe courtesy of Healthy Family Project's Mission for Nutrition
- 1/2 sweet onion, diced
- 1 jalapeno, diced
- 1 Envy or Jazz apple, diced
- 2 cups cooked shredded chicken
- 8 flour tortillas
- 6 ounces shredded Mexican blend cheese, divided
- 1 can red enchilada sauce
- cilantro (optional)
- Heat oven to 350 F.
- In skillet, cook onions until translucent. Add jalapeno and apple; saute 2-3 minutes.
- Add cooked chicken and mix well. Remove from heat.
- Lay out tortillas and sprinkle cheese on each. Add chicken mixture and roll. Place in baking dish and cover with enchilada sauce.
- Bake 20 minutes, or until heated throughout.
Greek Chicken Bowls
Recipe courtesy of Healthy Family Project's Mission for Nutrition
- 1 cup cooked white or brown rice
- 1 grilled chicken breast, sliced
- 1 RealSweet onion, sliced
- 1 cup cherry tomatoes
- 1 cucumber, cut into quarters
- 1/2 cup black olives
- 1 tablespoon feta cheese
- 2 tablespoons tzatziki sauce
- Place cooked rice and chicken in bowls.
- Top each bowl with sweet onions, tomatoes, cucumbers and black olives. Sprinkle each with feta cheese. Drizzle each with tzatziki sauce.
Source: Healthy Family Project
St. Patrick's Day Sandwiches
(Culinary.net) Freshen up your St. Patrick’s Day menu with easy, light sandwiches inspired by the traditional color of the festivities. These open-faced noshes can be perfect for lunch, snack time or even as an appetizer for get-togethers with friends and family.
Layered with a smooth cream cheese and mozzarella mixture then topped with crisp cucumber and a stem of green bell pepper, these St. Patrick’s Day Sandwiches are easy and cute, which makes them a fan favorite at nearly any green gathering. They’re also sprinkled with lemon juice to add a little acidity and create a nice, light bite.
Plus, this recipe is quick to make. When you’re in a rush to get everything on the table for the party, it’s easy to throw together and get on the platter in next to no time.
The sandwiches pop off the plate with their bright, seasonal garnishes. While sure to attract attention and have your loved ones asking “Where did you get this idea?” they’re also an easy way to sneak a few vegetables into your kids’ diets.
For more festive recipes and ideas at Culinary.net.
Watch video to see how to make this recipe!
St. Patrick’s Day Sandwiches
Yield: 8 sandwiches
- 8 ounces plain cream cheese spread, softened
- 1 cup finely shredded mozzarella cheese
- salt
- 4 English muffins
- 24 slices cucumber
- 8 thin slices green pepper
- fresh cilantro leaves
- lemon juice
- lemon slices, for garnish (optional)
- In bowl, mix cream cheese spread, mozzarella cheese and salt well.
- Split English muffins in half. Cut each muffin half into shamrock shape.
- Spread cheese mixture over each muffin half.
- Place three cucumbers on each “shamrock,” one on each “leaf.” Use green pepper slice as stem. Place cilantro leaf on top of each sandwich.
- Sprinkle sandwiches with lemon juice and add lemon slices, for garnish, if desired.
Source: Culinary.net
5 Cooking Swaps to Help Manage Cholesterol
(Family Features) When cooking, keep in mind small changes that can make a big impact on heart health.
High cholesterol is one of the major controllable risk factors for heart disease and stroke, with about 38% of American adults diagnosed with high cholesterol, according to the American Heart Association. It can be managed by getting levels regularly tested and making lifestyle changes like eating a heart-healthy diet.
- Reduce saturated fat – Select lean cuts of meat or opt for plant protein, limit processed meats, broil or bake rather than pan-fry meats and remove skin from poultry before cooking.
- Eat more fish – Fish can be fatty or lean, but it’s still low in saturated fat. Choose oily fish like salmon or trout, which are high in omega-3 fatty acids.
- Use liquid oils in place of solid fats – For roasting, sauteing and more, use non-tropical liquid vegetable oils like canola, safflower, soybean or olive instead of butter, lard or shortening.
- Lower dairy fats – Low-fat, fat-free or non-dairy milk can be used in many recipes instead of whole milk or half-and-half.
- Increase fiber and whole grains – Add high-fiber vegetables to meals, serve fruit instead of juice and try brown rice instead of white.
These simple tips and better-for-you recipes like Chicken Tortilla Soup and Air Fryer Crispy (Un) Fried Chicken can help you eat healthy without sacrificing taste.
Find tips for managing cholesterol and other risk factors at heart.org/cholesterol.
Chicken Tortilla Soup
This recipe is reprinted with permission from "Healthy Slow Cooker Cookbook, 2nd Edition." Copyright 2018 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House, LLC.
Servings: 4
- 1 pound boneless, skinless chicken breasts, visible fat discarded, cut into 1/2-inch cubes
- 2 cups frozen whole-kernel corn, thawed
- 2 cups fat-free, no-salt-added chicken broth
- 1 can (14 1/2 ounces) no-salt-added, diced tomatoes, undrained
- 1/4 cup finely chopped onion
- 1 teaspoon sugar
- 1 teaspoon ancho powder
- 2 medium garlic cloves, minced
- 1/4 teaspoon salt
- 2 corn tortillas (6 inches each), cut into 1/4-inch-wide strips
- 1 corn tortilla (6 inches), torn into pieces
- 2-4 tablespoons snipped fresh cilantro
- 1/4 cup finely chopped avocado
- 1/4 medium red bell pepper, cut into matchstick-size strips
- In slow cooker, stir chicken, corn, broth, tomatoes, onion, sugar, ancho powder, garlic and salt. Cook, covered, on low, 6-8 hours, or on high, 3-4 hours.
- Preheat oven to 350 F.
- On baking sheet, arrange tortilla strips in single layer. Bake 8-10 minutes, or until crisp. Transfer baking sheet to cooling rack. Let strips stand 15 minutes, or until cool. Transfer to airtight container and set aside.
- When soup is ready, transfer 1 cup to food processor or blender. Stir in tortilla pieces. Let mixture stand 1 minute. Process until smooth. Stir mixture into soup. Stir in cilantro.
- Ladle soup into bowls. Sprinkle with avocado, bell pepper and reserved tortilla strips.
Air Fryer Crispy (Un) Fried Chicken
Recipe courtesy of the American Heart Association
Servings: 4
- 1/2 cup all-purpose flour
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon ground oregano
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/2-1 cup low-fat buttermilk
- 1/2 tablespoon hot pepper sauce (optional)
- 1/3 cup whole-wheat panko breadcrumbs
- 1/3 cup shredded or grated Parmesan cheese
- 4 boneless, skinless chicken breasts (about 4 ounces each), visible fat discarded, flattened to 1/4-inch thickness, patted dry with paper towels
- nonstick cooking spray
- reheat air fryer to 390 F.
- In shallow dish or pie pan, whisk flour, parsley, oregano, pepper and cayenne.
- In separate shallow dish or pie pan, whisk buttermilk and hot sauce.
- In third shallow dish or pie pan, stir panko and Parmesan.
- Place dishes and large plate in row. Dip chicken in flour mixture then buttermilk mixture then panko mixture, turning to coat at each step and gently shaking off excess. Using fingertips, gently press panko mixture so it adheres. Place chicken on plate. Cover and refrigerate 30 minutes.
- Lightly spray chicken with nonstick cooking spray. Arrange chicken in single layer in air fryer basket, working in batches if needed. Cook 10-15 minutes, or until chicken is no longer pink in center and coating is golden brown, turning once halfway through and lightly spraying with nonstick cooking spray.
Source: American Heart Association
A New Way to Seafood
(Family Features) Whether you’re celebrating a weekend meal with loved ones or simply looking for a way to bring your family to the table at the same time, seafood night can make dinnertime a special treat. Next time you plan to make fish the focus of your menu, it’s possible you’ll be enjoying the benefits of aquaculture, also known as seafood farming.
Fast becoming a leading source of seafood worldwide, aquaculture is similar to typical agriculture but with fish, shellfish and seaweeds. Farmed seafood can be raised and harvested in either fresh or seawater, where natural conditions are recreated.
Today, half of all seafood Americans eat annually is farm raised and the appetite is only growing. There are many reasons for this, but one is due to overfishing and destructive practices. About 33% of wild fish stocks have reached their biological limit and aquaculture helps meet the increasing demand for seafood.
However, not all seafood you find in the grocery aisles is the same. Despite industry advances, aquaculture still faces challenges with fraud, mislabeling and questionable conditions. That’s why it’s important to look for responsible seafood products that are labeled by a trusted certification process.
For example, the Aquaculture Stewardship Council is a non-profit certification program that has created and enforced the world’s strictest and highest standards for seafood farming since 2010. Today, it is transforming the seafood industry with a new level of certification for farmed seafood. This “new way to seafood” includes:
- Seafood that can be traced all the way from the farm to the store, ensuring the seafood you buy is what it claims to be
- The strictest combination of requirements to protect the environment, workers and communities on the farms where seafood is raised
- Improving farmed seafood quality and safety, so you can enjoy the flavor of recipes like One-Pan Japanese Salmon with Sweet Potato, Salmon and Shrimp Coconut Curry and Royal Salmon with Romesco Sauce and Aioli
To find more information about the certification process, visit NewWaytoSeafood.com.
Royal Salmon with Romesco Sauce and Aioli
Recipe courtesy of MOWI on behalf of the Aquaculture Stewardship Council
Servings: 2
- 2 tablespoons olive oil, divided
- 2 Atlantic Salmon MOWI Royal portions
- salt, to taste
- pepper, to taste
- 1 red pepper, cut into long strips
- 2 cups small potatoes, cooked and cut in half
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 cup garden peas
- 1 tablespoon chopped tarragon
Romesco Sauce:
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic, smashed
- 1/4 cup slivered almonds, toasted
- 1/4 cup hazelnuts
- 1 slice white bread, crust removed
- 1 large roasted red pepper
- 1/4 cup tomato puree
- 1 teaspoon sherry vinegar
- salt
- black pepper
Aioli Sauce:
- 1 cup mayonnaise
- 1-2 cloves garlic, crushed
- 1 tablespoon olive oil
- 1 lemon, zest and juice
- salt
- white pepper
- lemon wedges, for garnish
- Preheat oven to 400 F.
- Place large skillet over medium-high heat and add 1 tablespoon olive oil. Season salmon portions with salt and pepper, to taste, and place skin sides down in pan. Cook 2-3 minutes until skin is crispy. Place on sheet pan, skin sides up, and bake 6-7 minutes. Remove from oven and let rest.
- In same skillet, add remaining olive oil then add peppers and potatoes. Cook 6-7 minutes until peppers soften and potatoes start to caramelize.
- Add paprika, cayenne and peas; stir and cook 2 minutes. Add tarragon.
- To make romesco sauce: In clean pan, heat olive oil and gently fry garlic, nuts and bread until toasted.
- In blender, process red pepper, tomato puree and vinegar until smooth. Add toasted nuts and bread; process to desired consistency.
- To make aioli: In bowl, whisk mayonnaise, garlic, olive oil, lemon zest and juice, salt and pepper.
- Place several spoonfuls of aioli on plate. Top with potatoes, peppers and salmon, skin side up. Top with romesco sauce.
Salmon and Shrimp Coconut Curry
Recipe courtesy of MOWI on behalf of the Aquaculture Stewardship Council
Servings: 2
- 2 pieces of MOWI Pure portions salmon
- 1 cup wild rice
- 1 tablespoon coconut oil
- 1 clove garlic, sliced
- 1/4 cup red onion, diced
- 1cup pumpkin or butternut squash, diced
- 1 tablespoon lemongrass, finely chopped
- 1 1/2tablespoons red curry paste
- 1/2 cup coconut milk
- 1 tablespoon fish sauce
- 1/4 cup tomatoes
- 4 shrimp
- 1 lime, quartered
- 2-3 cilantro leaves, for garnish
- Cut salmon into 1/2-inch cubes. Cook rice according to package instructions.
- In large skillet, heat coconut oil over medium-high heat. Add garlic, onion and pumpkin or squash; saute 5 minutes, or until onions are translucent. Mix in lemongrass and curry paste. Cook 2-3 minutes, or until fragrant.
- Add coconut milk, fish sauce and tomatoes; mix thoroughly. Add shrimp and salmon; cook until done.
- Serve with rice and lime quarters. Sprinkle with cilantro.
One-Pan Japanese Salmon with Sweet Potato
Servings: 2
Marinade:
- 1 tablespoon sesame oil
- 1/4 cup tamarind sauce
- 1/2 tablespoon Dijon mustard
- 2 tablespoons sesame seeds
- 1 tablespoon honey
- 1 sweet potato, cut into rounds
- 2 tablespoons coconut oil, divided
- 1 tablespoon sesame seeds
- sea salt
- 8 spears broccolini
- 2 salmon fillets (4 ounces each)
- brown rice, for serving
- Preheat oven to 400 F. Line tray with baking paper.
- To make marinade: In bowl, whisk sesame oil, tamarind sauce, Dijon mustard, sesame seeds and honey until combined.
- Place sweet potato on baking tray and drizzle with 1 tablespoon coconut oil. Toss to coat. Sprinkle with sesame seeds and sea salt. Roast 25 minutes.
- Remove tray from oven and add broccolini. Drizzle with remaining coconut oil and sea salt. Place salmon fillets in middle of tray and drizzle with marinade. Bake 12-15 minutes, or until cooked to desired doneness. Serve with brown rice.
Source: Aquaculture Stewardship Council
Salmon and Shrimp Coconut Curry
(Family Features) Adding salmon to your weekly menu can take dinnertime from drab to delicious. Combining it with bright, fresh veggies heightens the savory experience even more for a burst of seafood flavor.
Loaded with salmon and shrimp, this Salmon and Shrimp Coconut Curry is a perfect option for putting together a quick yet delicious meal.
Fast becoming a leading source of seafood worldwide, aquaculture is similar to typical agriculture but with fish, shellfish and seaweeds. Farmed seafood can be raised and harvested in either fresh or seawater, where natural conditions are recreated.
However, not all seafood you find in the grocery aisles is the same. Despite industry advances, aquaculture still faces challenges with fraud, mislabeling and questionable conditions. That’s why it’s important to look for responsible seafood products that are labeled by a trusted certification process.
For example, the Aquaculture Stewardship Council is a non-profit certification program that has created and enforced the world’s strictest and highest standards for seafood farming since 2010. Today, it is transforming the seafood industry with a new level of certification for farmed seafood. This “new way to seafood” includes:
- Seafood that can be traced all the way from the farm to the store, ensuring the seafood you buy is what it claims to be
- The strictest combination of requirements to protect the environment, workers and communities on the farms where seafood is raised
- Improving farmed seafood quality and safety
Visit NewWaytoSeafood.com to find more information about the certification process.
Watch video to see how to make this recipe!
Salmon and Shrimp Coconut Curry
Recipe courtesy of MOWI on behalf of the Aquaculture Stewardship Council
Servings: 2
- 2 pieces of MOWI Pure portions salmon
- 1 cup wild rice
- 1 tablespoon coconut oil
- 1 clove garlic, sliced
- 1/4 cup red onion, diced
- 1 cup pumpkin or butternut squash, diced
- 1 tablespoon lemongrass, finely chopped
- 1 1/2 tablespoons red curry paste
- 1/2 cup coconut milk
- 1 tablespoon fish sauce
- 1/4 cup tomatoes
- 4 shrimp
- 1 lime, quartered
- 2-3 cilantro leaves, for garnish
- Cut salmon into 1/2-inch cubes. Cook rice according to package instructions.
- In large skillet, heat coconut oil over medium-high heat. Add garlic, onion and pumpkin or squash; saute 5 minutes, or until onions are translucent. Mix in lemongrass and curry paste. Cook 2-3 minutes, or until fragrant.
- Add coconut milk, fish sauce and tomatoes; mix thoroughly. Add shrimp and salmon; cook until done.
- Serve with rice and lime quarters. Sprinkle with cilantro.
Source: Aquaculture Stewardship Council