(Family Features) Bringing together loved ones with classic seasonal meals is a staple of the holiday season, and few centerpieces call to mind childhood memories like a tender ham cooked to perfection. A longtime hallmark of family meals during the holidays, ham can feed a crowd, complement a wide variety of side dishes and is easily elevated with glazes, spices and rubs of all kinds for those who want to take their hosting up a notch.
While ham can be the centerpiece of your holiday dinner, it’s also a versatile dish that can be served for any special occasion. Ham is also ideal for incorporating into holiday brunches, served as an hors d’oeuvre at cocktail parties and shared at office potlucks.
To help cook the perfect ham for your celebration, consider this advice for a festive feast from the experts at Coleman Natural Foods, which has produced high-quality, all-natural, humanely raised, no antibiotics ever, fresh and prepared meats sourced from American farmers since 1875.
Start with a tender and delicious spiral ham, which is pre-cut in one continuous swirl, allowing you to simply cut each piece from the one behind it for even, consistent slices.
Set the oven to 250-350 F, keeping in mind lower temperatures lead to longer cooking times but more tender meat. Bake 10-16 minutes per pound, adding glaze about 15 minutes prior to finishing, until the ham reaches an internal temperature of 145 F at its thickest part.
Make your guests’ mouths water with a sweet glaze that mingles with the ham’s natural saltiness, creating a balance of flavors. To achieve a unique taste, try flavors such as pineapple, honey or ginger. For a classic, delicious ham perfect for holiday gatherings and special occasions, try this Brown Sugar Honey Glazed Ham.
After enjoying as the centerpiece of your holiday dinner, it can be savored in the days following your celebrations to help make lunches and weeknight meals a breeze after a busy season.
Leftover ham can be enjoyed in sandwiches like a ham and cheese melt, mixed in a delicious salad, chopped up into an omelet for a hearty breakfast or added to macaroni and cheese for a protein-packed dinner.
Find more holiday ham recipes at ColemanNatural.com.
Brown Sugar Honey Glazed Ham
Prep time: 12 minutes
Cook time: 90 minutes
- 1 fully cooked Coleman Natural Applewood Smoked Bone-In Spiral Ham (7-9 pounds)
- 1 cup packed brown sugar
- 1/2 cup honey
- 1/2 cup unsalted butter
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Preheat oven to 325 F.
- Remove ham from packaging and place in roasting pan with flat side down.
- Bake ham about 1 hour until heated through to internal temperature of 130 F with meat thermometer inserted into thickest part of ham.
- In medium saucepan, combine brown sugar, honey, butter, Dijon mustard, apple cider vinegar, cinnamon and cloves. Cook mixture over medium heat, stirring frequently, until butter is melted and ingredients are well combined.
- Brush about half of glaze over ham, making sure to fill crevices or scored cuts.
- Return ham to oven and bake 30-45 minutes, or until glaze is bubbly and caramelized with internal temperature of 145 F.
- Baste ham with pan juices and glaze every 10-15 minutes while baking.
- Remove from oven and let rest 10 minutes before slicing and serving.
Source: Coleman Natural
(Family Features) With temperatures cooling and cravings leaning toward comforting flavors, fall offers a perfect time for families to explore adventurous twists on favorite foods. As you and your loved ones rework the menu for autumn, turn to versatile ingredients that provide fresh tastes and new ways to enjoy classic recipes.
One star ingredient that can be used for appetizers, main courses, sides, snacks and desserts alike is watermelon. In fact, using the entire watermelon (rind included) means you’ve discovered a sustainable way to create nutritious meals without food waste.
Consider these simple, delicious ways to use the entire watermelon in your kitchen.
In the fall, whole watermelon is still available in many areas. You can also find mini watermelon in the fresh cut produce section at many local grocers. The flesh is often the favorite (and most-used) part of the watermelon. Served on its own as a hydrating snack or as part of a recipe for tasty entrees, the flesh offers something for nearly every appetite so no watermelon goes to waste.
Watermelon is 92% water, making it a sweet choice for staying hydrated. Even if your watermelon is overripe, don’t throw it out – instead, juice or puree it to retain value and nutrition. Use it to sweeten this Watermelon Bourbon Glaze then drizzle over a perfectly grilled flank steak and serve with mashed potatoes and grilled vegetables for an ideal fall meal.
The rind is often thrown out – many people don’t realize you can eat it, too. The rind absorbs flavors added to it and adds an unexpected texture to this Watermelon Walnut Currant Chutney. Try serving over brie with crackers or simply dip with naan or baguettes.
Find more flavorful fall solutions to avoid food waste at Watermelon.org.
Watermelon Bourbon Glaze with Grilled Flank Steak
- 1 1/2 cups watermelon juice (approximately 2 1/2 cups chopped watermelon, blended)
- 2 tablespoon minced garlic
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 teaspoon hot sauce
- 1/4-1/2 cup bourbon
- 2 pounds flank steak or London broil
- 1/4 teaspoon cornstarch
- In medium saucepan over medium-high heat, reduce watermelon juice to 2/3 cup. Toward end of reduction, add garlic. Remove from heat, cool 10 minutes then add soy sauce, brown sugar, hot sauce and bourbon. Mix well.
- Place watermelon-bourbon glaze in large zip-top bag. Add steak and massage to cover meat. Close bag and refrigerate 3-4 hours.
- Heat grill to high heat. Remove steak from plastic bag and gently shake to remove excess glaze.
- Grill steak 4-6 minutes; turn, grill 4-6 minutes, depending on thickness of steak. Remove from heat. Steak should be pink in center.
- Allow steak to rest on platter or cutting board 10 minutes.
- Mix small amount of watermelon-bourbon glaze with cornstarch. In small saucepan over medium-high heat, add cornstarch mixture to remaining glaze and simmer 3-5 minutes. Reduce to medium heat until mixture thickens. Remove from heat.
- Cut flank steak on bias into thin strips. Drizzle watermelon-bourbon glaze over top.
Watermelon Walnut Currant Chutney
- 4 cups watermelon, juiced
- 2 cups watermelon rind (white part), diced small
- 2 tablespoons apple cider vinegar
- 1 1/2 cups packed brown sugar
- 1/2 medium white onion, sliced
- 1 tablespoon minced garlic
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves, ground
- 1 teaspoon lemon zest
- 1 lemon, juice only
- 2 tablespoons currants
- 2 tablespoons roasted walnuts
- 1 wheel brie cheese, for serving
- crackers, for serving
- In saucepan over medium heat, reduce watermelon juice to 2 cups. Combine with watermelon rind, apple cider vinegar, brown sugar, white onion, garlic, nutmeg, cloves, lemon zest, lemon juice, currants and walnuts; simmer until almost dry.
- Chill and serve over brie with crackers.
(Family Features) Over the last few years, self-care has taken on heightened importance for moms across the country.
That is why Mrs. T’s Pierogies is partnering with actress, entrepreneur and mom JoAnna Garcia Swisher for its “All-Star Moms” campaign to spotlight the importance of finding ways to recharge and help these real-life superheroes prioritize me-time.
Simplifying self-care for All-Star Moms everywhere can be as easy as designating a “recharging room” in the home, which offers a personal space to reset and relax. When creating your recharging room, keep these tips from Garcia Swisher in mind:
- Balance Beautiful with Functional: Find hosting staples like cutting boards, utensils and napkins that match the vibe of your personal space so the area can double as an entertaining space.
- Keep it Easy to Clean: Choose furniture and decor that can handle a little mess from snacks, like Mrs. T’s Mini Pierogies and your favorite dip, which are perfect for enjoying while binge-watching favorite shows.
- Add a Personal Touch: Showcase a piece that tells a story, like a favorite embroidered pillow, piece of meaningful jewelry or framed photo of an amazing memory.
- Bring In Something Cozy: Add cozy touches like a blanket, fluffy pillow or favorite slippers for something comfortable.
- Make a Statement: Let your inner designer shine by taking a chance on something bold that represents a part of your personality you don’t normally indulge.
- Plan an Anchor Piece: This item is the foundation for everything, such as a vintage armchair, comfy couch or storage piece that tells a story. Choose this item first then build around it.
Moms can also prioritize self-care by whipping up an easy-to-make recipe, like these Margherita Pizza Pierogy Skewers, for themselves, a gathering of friends or an afternoon family snack. Pasta pockets filled with creamy mashed potatoes, cheesy goodness and other big, bold flavors, Mrs. T’s Pierogies are simple to prepare. This means more time for moms to do the stuff they love like unwinding from the day with favorite foods in their recharging spaces.
Visit MrsTsPierogies.com for more recipe inspiration.
Margherita Pizza Pierogy Skewers
Prep time: 10 minutes
Total time: 35 minutes
- 1 box (12.8 ounces) Mrs. T's Mini Classic Cheddar Pierogies
- 3 cups cherry tomatoes
- 2 tablespoons olive oil, plus additional for brushing pierogies, divided
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon oregano
- 1-2 cups mozzarella balls (18 total)
- fresh basil leaves
- bamboo skewers (10 inches)
- 2 cups fresh basil
- 2 garlic cloves, peeled
- 1/2 cup olive oil
- 1/4 cup pine nuts
- 1/4 grated Parmesan cheese
- salt, to taste
- ground black pepper, to taste
- Preheat air fryer to 400 F.
- To make pizza skewers: In small bowl, combine cherry tomatoes, olive oil, salt, ground black pepper and oregano; toss to coat. Transfer tomatoes to air fryer tray or basket. Cook in air fryer 10 minutes, or until tomatoes are slightly charred; remove and set aside.
- Lay pierogies on same tray or basket. Make sure not to overlap. Lightly brush each side with olive oil. Cook about 12 minutes, or until golden brown and crispy. Flip halfway through cooking.
- To make pesto: In food processor, process basil; garlic; olive oil; pine nuts; Parmesan cheese; salt, to taste; and pepper, to taste, until smooth. (If preferred, use store-bought pesto.)
- Add one pierogy to bamboo skewer followed by one tomato, one mozzarella ball and one basil leaf. Repeat with ingredients until each skewer is filled. Drizzle with pesto.
Source: Mrs. T’s Pierogies
(Family Features) With countless ways to enjoy the holiday season from decorating and hosting parties to wintertime activities, it’s a perfect time to bring family and friends together for some festive fun. One simple ingredient can be your go-to for just about any tradition: popcorn, which is an inexpensive, versatile, whole grain that makes holiday occasions better.
Consider these simple seasonal ways you can let popcorn fuel your holiday adventures.
Strings of popcorn and cranberries add a nostalgic touch to the family tree while making popcorn trees adds whimsy to the table. Before stringing popcorn, let it sit out for a day or two as freshly popped popcorn may be too fragile to thread without breaking. Push a threaded needle through the center of each kernel then pull the kernel to the end of the knotted thread, adding an occasional cranberry, if desired. Festive trees can be made using popcorn mixed with melted marshmallows then shaped and finished with sprinkles.
Give It as a Gift
If it’s your turn to host this year’s holiday party, popcorn makes for a perfect party favor. Pop up a delicious treat like these Cranberry Popcorn Balls, place them in pretty jars or neatly wrap them then finish each with a bow. For an added touch, include the recipe instructions and popcorn kernels in a separate container so your guests can make it at home.
Enjoy It as a Snack
Freshly popped popcorn is a simple and delicious snack to share after a day of shopping, caroling, sledding or decorating. You can take the holiday season up a notch with creative recipes like Gingersnap Popcorn Snack Mix, White Chocolate Peppermint Popcorn Bark and Easy, Elegant Holiday Popcorn. These treats are perfect for popping up in the morning so the snacks are ready once guests arrive.
Visit Popcorn.org to find more sweet, salty and savory holiday recipe ideas.
Gingersnap Popcorn Snack Mix
Yield: 2 quarts
- 2 quarts popped popcorn
- butter-flavored nonstick cooking spray
- 1/3 cup granulated sugar substitute
- 2 teaspoons ground ginger
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon freshly ground black or white pepper
- Preheat oven to 325 F.
- Spread popcorn on baking sheet and spray lightly with nonstick cooking spray.
- In small bowl, combine sugar substitute, ginger, nutmeg, cinnamon, cloves and freshly ground pepper; sprinkle evenly over popcorn.
- Spray again with nonstick cooking spray and toss to coat evenly.
- Bake 7 minutes and serve warm.
Easy, Elegant Holiday Popcorn
Yield: 8 cups
- 8 cups popped popcorn
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
- candy sprinkles
- On serving platter, spread popcorn in thin layer.
- Over double boiler or in microwave, melt milk chocolate chips. Drizzle over popcorn.
- Over double boiler or in microwave, melt white chocolate chips. Drizzle over popcorn.
- Sprinkle candy sprinkles over warm, chocolate-coated popcorn. Allow drizzles to set until firm.
White Chocolate Peppermint Popcorn Bark
Yield: 1 pound
- 5 cups popped popcorn
- 12 ounces white chocolate baking chips, chopped white chocolate or white candy coating
- 1 cup crushed hard candy peppermints
- Cover baking pan with foil or wax paper; set aside.
- Place popcorn in large bowl; set aside.
- In double boiler over barely simmering water, melt chocolate, stirring until smooth, or melt according to package directions.
- Stir in crushed peppermints after chocolate is melted. Pour chocolate mixture over popcorn mixture and stir to coat. Spread onto prepared pan; cool completely.
- When chocolate is cooled and set, break into chunks for serving.
- Store in airtight container at room temperature.
Cranberry Popcorn Balls
Yield: 18 balls
- 2 cups sugar
- 1 cup whole berry cranberry sauce, slightly mashed
- 1 tablespoon grated orange peel
- 1/2 cup cranberry juice
- 1/2 cup light corn syrup
- 1 teaspoon vinegar
- 1/2 teaspoon salt
- 5 quarts unsalted popped popcorn
- In heavy saucepan, combine sugar, cranberry sauce, orange peel, cranberry juice, corn syrup, vinegar and salt. Bring to boil; lower heat and cook to 250 F on candy thermometer.
- Mixture will bubble in pan; watch to keep from boiling over.
- Pour slowly onto hot popcorn and mix until well-coated.
- Let stand 5 minutes, or until mixture can easily be formed into balls.
- Butter hands and form into 3-inch balls.
(Family Features) The elegance of the holidays starts at the table with meals, desserts and drinks shared among loved ones. This year, let grapes add easy elegance to seasonal recipes as a signature ingredient perfect for special occasions.
As a highly versatile addition to appetizers, snacks, main courses, sides and desserts, grapes are an essential ingredient to keep on hand. Thanks to their delicate sweetness and juicy texture, Grapes from California can be the star at the center of the meal in unique and tasty Braised Pork Chops with Spiced Honey and Grapes served with Spiked Grape Cider for a cozy adult beverage.
Finish the celebration by sharing Grape Basque-Style Cheesecake, where delicious, fresh grape juice is used in the cheesecake batter to lend natural sweetness and enhance flavor. Decorate the top with fresh, juicy grapes for a final festive touch.
Find more sweet ideas to celebrate the holidays at GrapesfromCalifornia.com.
A Sweet Party Starter
Set the stage for a delicious get-together by serving an easy, attractive appetizer like this Grape Party Tray with fresh grapes, prosciutto, cheeses, pistachios and more holiday favorites. Grapes are easy to include as they offer variety – different colors, shapes, sizes and textures – which makes them an ideal healthy snack or ingredient in tasty recipes.
Braised Pork Chops with Spiced Honey and Grapes
- 4 thick pork chops (about 3 pounds)
- 4 tablespoons flour
- 2 tablespoons butter or margarine, melted
- 1 1/2 cups whole red or black Grapes from California
- 1/3 cup honey
- 2 small cinnamon sticks, broken
- 3-5 whole cloves
- 1/2 teaspoon dried ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh mint (optional)
- Preheat oven to 325 F.
- Heat heavy, lidded saute pan or casserole dish over medium-high heat. Dust pork chops with flour and brown slowly in melted butter. Do not let flour burn.
- Remove pan from heat and add grapes, honey, cinnamon, cloves, ginger, salt and pepper. Cover and place in oven. Braise slowly 50-60 minutes, or until pork is tender. Remove pork from pan and keep warm. Skim pan sauce of excess fat. Arrange pork chops on serving platter, spoon with sauce and sprinkle with chopped mint, if desired.
Nutritional information per serving: 569 calories; 54 g protein; 41 g carbohydrates; 21 g fat (33% calories from fat); 9 g saturated fat (14% calories from saturated fat); 33% calories from fat; 165 mg cholesterol; 407 mg sodium; 1.6 g fiber.
Grape Basque-Style Cheesecake
Prep time: 15 minutes, plus cooling and chilling
Bake time: 40 minutes
- 2 cups green Grapes from California, divided
- 1/4 cup, plus 2/3 cup, granulated sugar, divided
- 2 1/2 tablespoons cornstarch
- 2 large pinches kosher salt
- 21 ounces cream cheese, at room temperature
- 1 cup cold heavy cream
- 4 large eggs, at room temperature
- 2 tablespoons orange-flavored liqueur (optional)
- Heat oven to 425 F with rack in center. Use 12-by-16-inch sheet of parchment paper to line 9-inch springform pan in center. Press paper into bottom edge of pan and flatten creases around sides. Place pan on shallow baking sheet.
- In mini blender or food processor, blend 1 cup grapes, 1/4 cup sugar, cornstarch and salt on high until smooth, about 1 minute.
- In bowl of electric mixer fitted with paddle, beat cream cheese and remaining sugar until fluffy, 1-2 minutes. With mixer on medium speed, gradually pour in heavy cream; scrape down and beat on high speed until mixture resembles soft whipped cream, about 1 minute. Beat in eggs, one at a time, scraping down between additions. At medium speed, gradually add grape puree mixture; scrape and mix until well blended, 1 minute.
- Pour batter into prepared pan, transfer to oven and bake 38-40 minutes until cake is puffed and top is caramel brown. Cracks will appear around edges and cake will be wobbly when touched gently with finger. Set cake pan on baking sheet on rack to cool. Cake will sink to half its height. Cool to room temperature, 1-2 hours, then refrigerate uncovered. Do not unmold cake from pan until well chilled, at least 5 hours or overnight.
- Slice remaining grapes in halves or rounds. In small bowl, combine grapes with orange liqueur, if desired, and set aside.
- When ready to serve, remove side of pan. Carefully pull creased parchment away from side of cheesecake then transfer to serving platter by peeling parchment away from bottom of cake and underneath pan while gently tugging cake toward platter and off parchment.
- Garnish top of cheesecake with grape-liqueur mixture, if desired, or fresh grapes. Cut cake into wedges with thin, sharp knife.
- Note: Cheesecake can be made up to 2 days ahead. Once cake is well chilled, cover pan with plastic wrap until ready to serve
Nutritional information per serving: 350 calories; 6 g protein; 25 g carbohydrates; 26 g fat (67% calories from fat); 15 g saturated fat (39% calories from saturated fat); 135 mg cholesterol; 200 mg sodium; 0 g fiber.
Hot Spiked Grape Cider
Prep time: 20 minutes
Cook time: about 1 hour
- 5 cups red Grapes from California, plus additional for garnish, divided
- 3 cups water
- 1 tablespoon honey
- 1 cinnamon stick
- 2 star anise (optional)
- 1 large navel orange
- 6 ounces amber rum
- In large saucepan, combine 5 cups grapes with water, honey, cinnamon and star anise, if desired. Bring mixture to boil over medium-high heat, reduce heat to medium-low, cover and simmer until grapes are tender, 50-60 minutes. Let cool 15 minutes.
- Lay medium mesh strainer over bowl and pour grape mixture through. Gently press on solids to remove juice from fruit for about 2 cups grape cider.
- With peeler, peel off large strip orange zest and add to warm juice. Let cool, cover and refrigerate.
- When ready to serve, gently warm cider over medium heat. Pour 1/2 cup cider into each cup. Add 1 1/2 ounces rum and garnish with twist of orange and small skewer of grapes.
Nutritional information per serving: 170 calories; 0 g protein; 18 g carbohydrates; 0 g fat (0% calories from fat); 0 g saturated fat (0% calories from saturated fat); 0 mg cholesterol; 5 mg sodium; 0 g fiber.
(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.
- 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
- 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
(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.
Yield: 2-3 servings
- 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
- 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.
- In large bowl, toss popcorn with butter and furikake seasoning until evenly coated.
- Tips: Use store-bought furikake seasoning and season to taste.
- 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
- 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.
- 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
- In small bowl, combine Parmesan cheese, garlic powder, oregano, marjoram, basil, sage and pepper; mix well.
- In large bowl, combine popcorn and turkey pepperoni; spray lightly with olive oil cooking spray.
- 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
- In small microwave-safe bowl, heat chocolate chips in microwave on high 1 minute, until melted. Stir in vegetable oil.
- In large bowl, add popcorn, marshmallows and walnuts. Pour melted chocolate over mixture, tossing to coat.
- Drop mixture by tablespoonful onto wax paper-lined jellyroll pan.
- Refrigerate until firm, about 2 hours, or overnight.
Source: Popcorn Board
(Family Features) Hearty snacks, seasonal sides, flavorful main dishes and tantalizing desserts all complement one another perfectly for holiday celebrations among loved ones. This year, when planning your menu, be sure to consider recipes that keep family and friends content from the moment they hang up their coats to the goodbye hugs.
These delicious options for a satisfying bread bowl, pumpkin spice potatoes, artfully glazed lamb chops and fresh apple pie can bring your guests running to the kitchen (and keep them there) as you celebrate all the season has to offer.
Find more recipes fit for holiday festivities at Culinary.net
Beckon Holiday Guests with a Bread Bowl
While your loved ones wait patiently for the main course to be served, hearty appetizers like bread bowls can keep appetites at bay. This Spinach-Ham Dip is the perfect combination of comforting and satisfying when served with bread cubes, crackers or tortilla chips for a warming snack ahead of the big meal.
To find more seasonal appetizer inspiration, visit Culinary.net.
- 2 cups ricotta cheese
- 1 cup sour cream
- 1 package (10 ounces) frozen spinach, thawed and squeezed dry
- 1/4 pound ham, cubed
- 3/4 cup shredded Parmesan cheese
- 2 green onions, thinly sliced
- 1 round bread loaf (16 ounces), unsliced
- Heat oven to 350 F.
- In medium bowl, blend ricotta cheese and sour cream until smooth. Add spinach, ham, Parmesan cheese and green onions; mix until blended.
- Cut 1-2-inch diameter circle out of top of bread loaf. Reserve top. Remove bread inside loaf, leaving about 1 inch along sides. Pour cheese mixture into bread bowl. Replace top. Cover bread loaf in aluminum foil and bake 60 minutes, or until warmed through.
- Take bread removed from inside bread bowl and cut into dipping sized chunks.
- Remove bread from aluminum foil and place on platter. Scatter bread chunks around bread bowl to use for dunking in cheese sauce.
A Seasonal Side with a Tasty Twist
No matter what life may look like this holiday season, you can put a smile on loved ones’ faces with classic meals and sides that memories are made of.
You can use a traditional holiday ingredient, potatoes, to make easy yet delicious recipes like these Pumpkin Spice Scalloped Potatoes. Perfect for serving with your favorite main course, they’re a tasty twist on a classic sweet potato casserole.
Plus, they’re made with Little potatoes that come ready to use with no washing or peeling required, perfect for busy families during bustling holiday gatherings. Try them roasted, boiled, smashed or mashed in your favorite seasonal dishes. For a time-saving hack, use the slicer attachment in a food processor to evenly slice potatoes in minutes.
Visit littlepotatoes.com for more holiday recipe inspiration.
Pumpkin Spice Scalloped Little Potatoes
Prep time: 20 minutes
Cook time: 1 hour
- 3 tablespoons butter
- 3 tablespoons flour
- 2 1/2 cups milk
- 1 1/2 pounds Terrific Trio Little Potatoes, 1/8-inch sliced, kept in water until ready to use
- 5 slices thick-cut bacon, sliced, cooked until crisp and drained
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- salt, to taste
- pepper, to taste
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons water
- 1 cup pecans, rough chopped
- Preheat oven to 375 F.
- In pot over medium heat, melt butter. Add flour and cook 4 minutes, stirring occasionally. Reduce heat to low then slowly add milk gradually, ensuring it is incorporated before adding more. Turn heat to medium-high and cook until thickened, stirring continuously. Remove from heat and set aside.
- In bowl, add drained potatoes, sauce, bacon, cinnamon, nutmeg, ginger and cloves. Season with salt and pepper, to taste; mix well.
- In greased 8-by-11-inch baking dish, line potatoes on sides in desired pattern. Stuff extra bacon between potatoes from remains left in bowl. Pour extra sauce over potatoes.
- Bake 60 minutes.
- In small pot over medium-high heat, add brown sugar and water. Cook to melt sugar and allow to bubble, about 5 minutes. Add pecans; stir 2 minutes. Lay on parchment-lined baking sheet and allow to cool. Once cool, chop into pieces.
- Remove potatoes from oven and sprinkle pecans over top.
Serve Up a Seasonal Treat
No seasonal gathering is complete without dessert, and quality baking during the holidays results in fresh favorites like Apple Pie.
Allspice, nutmeg and cinnamon add spice to this festive favorite while brown sugar adds a hint of caramel sweetness with a nutty, moist, subtle molasses flavor that’s ideal for use in desserts of all kinds. The trusted performance of an option like Domino sugar helps make this a recipe you can turn to when it’s time to savor the season.
Find more holiday dessert ideas to bring your family and friends together at dominosugar.com .
Prep time: 30 minutes
Cook time: 40 minutes
- 1 prepared 9-inch double-crust pie pastry, divided
- 3/4 cup Domino Light Brown Sugar
- 1 tablespoon all-purpose flour
- 2 tablespoons butter
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest
- 2 pounds apples, cored, quartered and sliced
- 1/4 teaspoon allspice
- Preheat oven to 375 F. Line 9-inch pie pan with half pastry then prick bottom and sides with fork.
- In large saucepot, combine brown sugar, flour, butter, cinnamon, nutmeg, salt, lemon juice and lemon zest. Add apples and toss to coat evenly. Slowly heat over medium-low heat, stirring occasionally, until sugar dissolves and apples begin to soften and cook down to about 6 cups.
- Turn apple mixture into lined pie plate. Top with remaining pastry. Trim and flute edges with fork. Slit top crust to allow steam to escape.
- Bake 35-40 minutes, or until crust is golden.
- Serve warm or at room temperature. Cover and refrigerate leftovers.
Add Color and Flavor to the Holiday Table
When a holiday celebration calls for a truly memorable meal, it’s a perfect opportunity to serve a dish that just might become a family favorite. Combining a seasonal staple like cranberries with naturally flavorful lamb could be your ticket to a newfound tradition.
These festive Cranberry Maple Glazed Grass-Fed Lamb Chops can brighten up your holiday table with an irresistible pop of red and deliciously pure New Zealand grass-fed lamb. New Zealand is home to some of the world’s most naturally raised beef and lamb, where the animals are allowed to roam and graze freely over lush green hills and pastures, resulting in a beautifully tender meat that tastes just as nature intended.
Visit beefandlambnz.com to learn more and find where to buy grass-fed meat for your holiday meals.
Cranberry Maple Glazed Grass-Fed Lamb Chops
Prep time: 5 minutes
Cook time: 15 minutes
- 1 cup fresh or thawed cranberries
- 1/3 cup maple syrup
- 1/4 cup fresh orange juice
- 2 teaspoons orange zest
- 2 garlic cloves, minced
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- cracked black pepper
- 8-10 New Zealand grass-fed lamb rib chops
- 1 teaspoon brown sugar
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- olive oil
- To make glaze: In small bowl, whisk cranberries, maple syrup, orange juice, orange zest, garlic, Dijon mustard, salt and pepper. Set aside.
- To make lamb chops: Pat lamb chops dry with paper towel.
- In small bowl, whisk brown sugar, chili powder, smoked paprika, salt and garlic powder.
- Sprinkle dry rub on lamb chops and press mixture into meat.
- In large skillet, heat thin layer olive oil over medium heat until drop of water sizzles in pan. Sear rib chops 2 minutes on each side, or until internal temperature reaches 140 F. Remove chops from pan and set aside.
- Add glaze to pan and cook 3-5 minutes, whisking constantly until reduced by half.
- Drizzle glaze over chops before serving.
(Family Features) Grilling gives summertime a special meaning for many people – especially when it comes to food. Those savory whiffs of barbecuing might call to mind burgers and drumsticks, but don’t forget the sweet smell of seared, steamed or skewered garden-fresh vegetables to make those colorful, flavorful side dishes too.
This summer consider adding a vegan twist to those classic veggie sides like grilled corn on the cob or crunchy coleslaw with the help of Violife 100% Vegan Cheese. By adding a vegan cheese to these recipes, you can spice them up or make them sweet and colorful – and plant-based. They’re sure to go hand-in-hand with your summer menus and satisfy even the pickiest of eaters.
The corn on the cob in this creamy Grilled Corn with Garlic and Herbs recipe can be grilled alongside your main protein and is an easy way to add healthy veggies without the dairy. Or try this Sweet and Spicy Vegan Coleslaw recipe that puts a plant-based spin on a classic and asks for just 10 minutes of prep time in the kitchen.
By using Violife 100% Vegan Cheeses in your favorite summer recipes, you won’t be sacrificing taste or texture with your meal. Each option is non-GMO and free from dairy, soy, nuts, gluten, preservatives and lactose. Made from the goodness of plants and available in shreds, slices, wedges, blocks or as a cream cheese alternative, these vegan cheeses melt, stretch and are perfect for including as part of any plant-forward summer menu.
To find more summer recipe ideas, visit violifefoods.com .
Grilled Corn with Garlic and Herbs
Prep time: 10 minutes
Cook time: 30 minutes
- 1 pack Violife Just Like Cream Cheese Original
- 1 garlic clove, crushed
- 1 tablespoon parsley, chopped
- 1 tablespoon oregano, chopped
- salt, to taste
- freshly ground pepper, to taste
- 6 corn cobs
- pink pepper, to taste
- Preheat oven to 350 F or heat grill to medium.
- Mix cream cheese substitute, chopped garlic, parsley and oregano. Season with salt and pepper, to taste, and place on baking sheet. Twist sides and refrigerate 1 hour.
- Grill corn or bake 30-35 minutes, or until tender.
- Remove cream cheese mixture from baking sheet and cut into slices. Place on top of each corn cob. Sprinkle with pink pepper, to taste, and serve with lime.
Sweet and Spicy Vegan Coleslaw
Prep time: 10 minutes
- 1 carrot, grated
- 10 Brussels sprouts, finely sliced
- 1 small red cabbage, grated
- 1 cup peas
- 3 spring onions, sliced diagonally
- 1 cup coriander, chopped
- 1 pack Violife Just Like Cream Cheese Original
- 1 garlic clove, finely minced
- 3 tablespoons olive oil
- 1/4 cup wine vinegar
- 3 tablespoons agave
- 1 tablespoon ginger, finely chopped
- 1/2 teaspoon chili flakes or chili paste (optional)
- toasted sesame seeds (optional)
- In large bowl, toss carrot, Brussels sprouts, cabbage, peas, onions and coriander; mix thoroughly.
- In small bowl, whisk cream cheese substitute, garlic, olive oil, wine vinegar, agave, ginger and chili flakes, if desired.
- Pour dressing into salad and toss well. Garnish with toasted sesame seeds, if desired.
(Family Features) Each school day calls for a multitude of meals and snacks to make sure little learners are energized for time spent in the classroom, playing with friends and completing their homework. From breakfast to dinner and sweet rewards after a long day of educational activities, it’s important to keep the family on schedule with favorite recipes.
These options for a simple quiche that’ll almost certainly leave leftovers for the week, tasty tacos with a cheeseburger twist and cream-filled cookies offer delicious ways to keep your loved ones full and happy.
Visit Culinary.net to find more family-friendly dishes.
Say Goodbye to Basic Breakfast
The same old breakfast routine week after week can become tiresome and dull, especially for little ones.
It’s time to add something new to the table with fresh ingredients and simple instructions to enhance the start to busy weekdays. Try this recipe for an Easy Breakfast Quiche that is sure to have your senses swirling with every bite while fueling kiddos for the day ahead.
Find more breakfast recipes at Culinary.net.
Easy Breakfast Quiche
- 1 package (10 ounces) frozen broccoli with cheese
- 12 slices bacon, chopped
- 1/2 cup green onions, sliced
- 1 cup mushrooms, sliced
- 4 eggs
- 1 cup milk
- 1 1/2 cups shredded cheese, divided
- 2 frozen deep-dish pie shells (9 inches each)
- Heat oven to 350 F.
- In medium bowl, add broccoli and cheese contents from package. Microwave 5 minutes, or until cheese is saucy. Set aside.
- In skillet, cook chopped bacon 4 minutes. Add green onions; cook 2 minutes. Add mushrooms; cook 4 minutes, or until bacon is completely cooked and mushrooms are tender. Drain onto paper towel over plate. Set aside.
- In medium bowl, whisk eggs and milk until combined. Add broccoli and cheese mixture. Add 1 cup cheese. Stir to combine. Set aside.
- In pie shells, divide drained bacon mixture evenly. Divide broccoli mixture evenly and pour over bacon mixture. Sprinkle remaining cheese over both pies.
- Bake 40 minutes.
- Allow to cool at least 12 minutes before serving.
Note: To keep edges of crust from burning, place aluminum foil over pies for first 20 minutes of cook time. Remove after 20 minutes and allow to cook uncovered until completed.
A Tasty Take on School Night Tradition
Put a twist on taco Tuesday and get outside the burger bun with this easy weekday dinner idea.
Pick up a few simple ingredients you can feel good about feeding your family including Coleman Natural uncured bacon, which has no artificial ingredients or preservatives and is sourced from American family farms that humanely raise their animals with no antibiotics or added hormones.
For more creative, kid-friendly recipes, visit ColemanNatural.com/recipes.
Bacon Cheeseburger Tacos
- 8-10 slices Coleman Natural bacon
- 1 pound ground beef
- 4 slices cheese
- 1 cup canola oil
- 8 soft corn tortillas
- 1 medium red onion, sliced
- 1 avocado, skin removed and sliced
- 1 medium tomato, chopped
- 8-10 romaine lettuce leaves, torn
- In large frying pan or cast-iron skillet, cook bacon until crispy. Remove slices from skillet to drain on paper towel. Pour bacon fat from pan.
- Shape ground beef into four burger patties, seasoning both sides of patties with salt and pepper.
- In skillet over medium-high heat, cook burgers about 4 minutes per side for medium doneness.
- Top each burger with one slice cheese then cover skillet with lid and cook until cheese melts. Remove from heat.
Cap Off School Nights with a Creamy Cookie
Once the school day is done, homework is complete and dinner is finished, there’s just one thing left for many families: dessert. After all the day’s accomplishments, sometimes a sweet treat is the perfect way to reward kiddos for their hard work in the classroom.
These Oatmeal Creme Cookies are a tasty example of a tempting dish that comes together in less than half an hour, so you don’t add more stress to a busy day. Plus, with high-quality ingredients like C&H Sugars, they can keep the whole family happy while allowing little ones to help in the kitchen.
Visit chsugar.com for more back-to-school recipe inspiration.
Oatmeal Creme Cookies
Recipe courtesy of chef Haley Williams @IfYouGiveABlondeAKitchen
Prep time: 10 minutes
Cook time: 12 minutes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves (optional)
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup Dark Brown Sugar
- 1/2 cup Organic Raw Cane Sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3 cups quick oats
- 3/4 cup unsalted butter, at room temperature
- 2 cups Confectioners’ Sugar
- 1-2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- To make oatmeal cookies: Preheat oven to 350 F. Line two cookie sheets with parchment paper and set aside.
- In large bowl, whisk flour, baking soda, salt, cinnamon and cloves, if desired. Set aside.
- In bowl of stand mixer, beat butter, dark brown sugar and raw cane sugar on medium-high speed until light and creamy, about 1 minute. Add eggs and vanilla; beat until combined. Scrape down sides and bottom of bowl.
- With mixer on low, slowly add dry ingredients to wet ingredients. Mix until combined while avoiding overmixing. Add oats and mix until incorporated.
- Scoop about 2 tablespoons dough onto prepared cookie sheet. Space dough balls at least 3 inches apart. Bake 10-12 minutes, or until edges are light brown. Let cookies cool 5 minutes before transferring to wire rack to cool completely.
- To make creme filling: In bowl of stand mixer, beat butter on medium-high speed until light in color, about 3 minutes. With mixer on low, gradually add confectioners’ sugar and mix until well combined, about 1 minute. Add 1 tablespoon heavy cream, vanilla and salt. Beat on medium-high speed until fluffy. If filling is too thick, add second tablespoon heavy cream.
- Once cookies cool, pipe or spread creme filling on flat sides of half the cookies. Top with remaining cookies to form sandwiches.