There's no better way to top off a scrumptious dinner than with a big slice of this yummy coconut custard pie. With a mild taste of coconut and the sweet taste of custard, you'll be wanting to go back for seconds. If desired, top with toasted coconut or better yet, some whipped cream.

Coconut Custard Pie

• Pastry for single-crust pie (9 inches)
• 1 cup sweetened shredded coconut, chopped
• 3 eggs, beaten
• 2-1/2 cups 2% milk
• 2/3 cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• Toasted sweetened shredded coconut, optional

1. Preheat oven to 450°. Line a 9-in. deep-dish pie plate with pastry. Line pastry with a double thickness of heavy-duty foil. Bake 10 minutes. Remove foil; bake 5 minutes longer. Sprinkle coconut over crust; set aside. Reduce oven setting to 350°.
2. In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg.
3. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate leftovers.

Recipe adapted from Taste of Home

Source: Culinary.net

Watch video to see how to make this recipe!

Simple, flavorful recipes for fall entertaining

(Family Features) Take time this fall to slow down and experience the pure delight of great-tasting food with family and friends.

Savoring the moment is at the heart of Tuscan-inspired entertaining, where everyone has a seat at the table to enjoy simple and delicious dishes that boast authentic flavor and incorporate quality ingredients.

With a passion for the simplicity of Italian food and homemade Tuscan cooking, Italian-American chef Laura Vitale, host of “Laura in the Kitchen,” traveled to the small town of Lucca, Italy, where she reconnected with a region rooted in heritage, experienced rich traditions and embraced “The Tuscan Way” in crafting her own unique takes on classic dishes.

“I’m incredibly inspired by the spirit of Tuscan cooking,” Vitale said. “It encourages you to get into the kitchen, embrace simple ingredients and cook something delicious for the ones you love.”

For your next fall entertaining occasion, consider bringing Tuscany to your table with an ingredient such as Bertolli Rustic Cut pasta sauce as the centerpiece. Try Vitale’s classic Eggs in Purgatory or other recipes like Prosciutto and Arugula Rustica Pizza and traditional Ricotta Bruschetta.

Keep these tips from Bertolli in mind as you bring your lively Tuscan-themed table to life:

• Rustic tableware fits well with the tone of the season. Try achieving this look with quality table accents that appear slightly distressed, faded or weathered. Thrift stores can be a surprising place to scout out your latest Tuscan-inspired table finds.

• Mix and match different textures of woods that complement the look and feel of the rustic tableware. Accompany them with softer linens for a variety of pleasing table textures.

• Use bright, floral colors, if you wish, to give your table vibrant pops of color to stand out among the darker, more rustic tones.

Remember, homemade Tuscan cooking is about great company, a simple menu and making memories. Find more fall flavors and entertaining tips at Bertolli.com.

Ricotta Bruschetta

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 20

• 1          loaf Italian bread, cut diagonally into 1/2-inch thick slices
• 2          tablespoons Bertolli Organic Mild Olive Oil
• 1          clove garlic
• 1⁄3       cup Bertolli Tomato & Basil Sauce
• 1        container (15 ounces) ricotta cheese

1. Heat oven to 425° F.
2. Arrange bread on baking sheet. Evenly brush with oil. Bake 10 minutes, or until golden brown.
3. Rub toast evenly with garlic then top with sauce and cheese. Bake 5 minutes, or until cheese is golden brown. Serve hot.

Prosciutto and Arugula Rustica Pizza

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4

• 1          cup Bertolli Rustic Cut Three Cheese with Aged Asiago, Romano & Parmesan Sauce
• 1          prebaked pizza crust (12 inches)
• 1/2       cup shredded fontina cheese
• 1          ounce prosciutto, thinly sliced
• 2          cups arugula
• 1          tablespoon Parmesan cheese, grated
• 1          tablespoon toasted pine nuts
• 1          tablespoon Bertolli Extra Virgin Olive Oil
• 1          tablespoon Bertolli Balsamic Vinegar of Modena

1. Heat oven to 450° F.
2. Evenly spread sauce on crust then top with fontina cheese. Bake 10 minutes, or until cheese is melted, and remove from oven.
3. Top with prosciutto. Arrange arugula in center of pizza then sprinkle with Parmesan cheese and pine nuts. Drizzle olive oil and vinegar over arugula and serve.

Eggs in Purgatory

Recipe courtesy of Laura Vitale
Servings: 4

Eggs:

• 1          jar (23 ounces) Bertolli Rustic Cut Roasted Garlic Marinara Sauce
• 1/2       cup water
• 4          eggs
• salt, to taste
• pepper, to taste
• 2          tablespoons freshly grated Parmesan cheese
• 1          tablespoon chopped parsley

Bread:

• 4          slices ciabatta, sliced about 1/2-inch thick
• 1 1/2    tablespoons Bertolli Extra Virgin Olive Oil
• 1          large clove garlic, peeled but not chopped

1. To make eggs: In large skillet with high sides over medium-high heat, add marinara sauce. Pour water into empty jar, swish it around to lift any sauce left in jar and pour it over sauce in skillet. Bring to low boil.
2. Using back of wooden spoon, make four small wells in sauce. Carefully crack eggs, one at a time, and drop each egg into a separate well in bubbling sauce. Sprinkle salt and pepper on each one, to taste; cover skillet with lid and cook 7-8 minutes, or until egg whites set.
3. When eggs are cooked to desired doneness, sprinkle with Parmesan cheese and chopped parsley.
4. To make bread: Char bread on bruschetta pan or indoor grill pan about 1 minute on each side until toasted. Once toasted, rub with clove of garlic on both sides then drizzle with olive oil.
5. Serve eggs with hunks of charred garlic bread.

Note: If using skillet larger than 12 inches, you can add eight eggs instead of four for additional servings.

Source: Bertolli

Plan ahead for your weekend brunch with this delicious Farmer's Casserole recipe.  You'll enjoy this hearty combination of meat, cheese, eggs and a little bit of spice with some jalapenos.  You can also prepare this recipe the night before and let it chill till you are ready to pop it in the oven.

Farmer's Casserole

• Nonstick cooking spray
• 3 cups frozen shredded hash brown potatoes
• 3/4 cup shredded Monterey Jack cheese
• 1 cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon
• 2 green onions, sliced
• 2 jalapenos, seeded and chopped
• 4 eggs, beaten
• 1 ½ cups milk
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

1. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash browns evenly in the bottom of the dish. Sprinkle cheese, ham, and green onions over hash browns.
2. In a bowl combine eggs, milk, salt, pepper and jalapenos. Pour egg mixture over hash brown mixture in dish.
3. Bake, uncovered, in a 350° F oven for 50 to 55 minutes or until a knife inserted near the center comes out clean.
4. Let stand 5 minutes before serving. Makes 6 servings.

Recipe adapted from Better Homes and Gardens

Source: Culinary.net

Watch video to see how to make this recipe!

Turn your morning breakfast crepes into a delicious and totally satisfying dessert with creamy custard filling and decadent chocolate sauce.   See more of our delicious dessert ideas.

Boston Cream Pie Crepes

To make filling:

• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/2 tsp salt
• 1 1/2 cups milk
• 4 egg whites
• 1 tsp vanilla extract
• 1/2 cup heavy whipping cream

1. Saucepan: milk, sugar, cornstarch and salt over medium heat. Stir until thickens.
2. Pour 1/3 of sugar mixture into egg whites and stir, return to saucepan and heat for 1 minute.
3. Remove saucepan from heat and pour in vanilla.
4. Transfer filling to medium bowl, cover and press plastic wrap to the top of the mixture. Refrigerate 1-2 hours.
5. Whip heavy whipping cream till stiff peaks are formed. Fold into the filling mixture.

To make crepe batter:

• 1 1/2 cups milk
• 4 eggs
• 1/2 tsp vanilla extract
• 1 cup flour
• 1 1/2 tsp sugar
• 1/8 tsp salt
• 8 tsp butter

1. Whisk milk and eggs.
2. Combine flour, sugar and salt then add to milk mixture.
3. Refrigerate for 1 hour.
4. Coat pan with butter. Pour about 2 TBS of batter into pan. Lift and move pan around to coat with batter.
5. Cook batter until top looks dry then flip and then transfer to plate.  
6. Spoon or pipe filling down center of crepe and fold over.  Drizzle with your favorite chocolate sauce, serve immediately.

Recipes adapted from Taste of Home and Girl Inspired.

This delicious Pistachio Cake will be a hit at your next get together.  Simple to make and your guests will devour it in minutes.  For more recipes go to www.culinary.net.
 

Pistachio Cake

• 1 package white cake mix
• 1 package instant pistachio pudding mix
• 3 Large eggs
• 1 cup Club Soda
• 3/4 cup canola oil
• 1 cup chopped walnuts

Frosting

• 1 package instant pistachio pudding mix
• 1 cup 2% milk
• 1 carton frozen whipped topping, thawed.

1. Preheat oven to 350° F.  Spray non-stick spray into bundt pan.
2. Combine cake mix, pudding mix, eggs, club soda and canola oil into a large bowl.  Beat mixture on medium speed for 2 minutes.  Add in walnuts and stir.
3. Transfer mix to prepared bundt pan.
4. Bake 40-45 minutes or until toothpick comes out clean from the center.
5. Cool in pan 10 minutes before transferring to plate.
6. For Frosting: Combine pudding mix and milk in large bowl.  Beat mixture on low for 1 minute.
7. Fold in thawed whipped topping.
8. Spread over cake.
9. Refrigerate until serving.

Entertain guests with a wholesome morning meal

(Family Features) Bring the harvest straight to the table with farm-fresh ingredients fit for entertaining family and friends. Whether sharing stories passed from generation to generation, celebrating traditions – old and new – or simply treasuring time with loved ones, you can enjoy fragrant autumn flavors with a delicious and nutritious morning meal.

With savory elements coming from butternut squash, freshly ground nutmeg and hints of sage, this homemade frittata embraces seasonal favorites rich in nutrients. Guests of all ages can enjoy a meal made with an abundance of wholesome, farm-to-table ingredients – including milk – which provide essential vitamins and minerals to fuel everyone at the table.

Whether starting off a quiet weekend morning with brunch or prepping for a busy day with a make-ahead breakfast the night before, this recipe offers a creative, tasty way to kick-off the day. Plus, when paired with an 8-ounce glass of milk, everyone can get essential nutrients, like calcium and protein, to help them be their best.

To find more family-friendly recipes and information about milk’s nutrients, visit milklife.com.

Butternut Squash Sage Frittata

Servings: 6

Crispy Sage Leaves:

• 3          tablespoons extra-virgin olive oil
• 6-8       small fresh sage leaves
• pinch kosher salt

Frittata:

• 2          teaspoons extra-virgin olive oil
• 1 1/2    cups (about 8 ounces) butternut squash, diced
• 1          clove garlic, minced
• 2          large sage leaves, chopped
• 6          large eggs
• 1/2       cup fat free milk  
• 1/4       teaspoon freshly ground black pepper
• 1/4       teaspoon kosher salt
• 1/8       teaspoon freshly ground nutmeg

1. To prepare crispy sage leaves: In small skillet, heat olive oil until shimmering. Fry sage leaves in oil until crispy, about 5 seconds. Remove sage leaves from oil and drain on paper towel. Sprinkle with salt while hot.
2. To prepare frittata: Heat oven to 425° F. In 10-inch cast-iron skillet, heat oil over medium-high heat. Add butternut squash; stir to coat in oil. Spread butternut squash in single layer and cook 2-3 minutes before stirring. Repeat until squash becomes tender and begins to caramelize, about 10 minutes total.
3. Add garlic and chopped sage; stir until fragrant, about 60 seconds.
4. In large bowl, whisk together eggs, milk, pepper, salt and nutmeg. Pour mixture into skillet and stir gently, about 15 seconds, to distribute squash evenly around pan. Transfer skillet to oven and cook 10 minutes, or until egg is puffed and set. Remove from oven and let cool about 3-5 minutes before cutting and serving with crispy sage leaves.
5. Pair each serving with 8-ounce glass of milk

Notes: To prepare butternut squash: Separate round end from long portion of squash; save round end for a separate recipe. With vegetable peeler, peel long portion. With sharp check’s knife, thinly slice squash. Cut slices into long matchsticks then chop into cubes. Pre-cut, store-bought butternut squash can be used in place of cutting entire squash.

Nutritional information per serving: 200 calories; 7 g fat; 2 g saturated fat; 195 mg cholesterol; 15 g protein; 18 g carbohydrates; 1 g fiber; 290 mg sodium; 375 mg calcium (40% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.

Source: MilkPEP

Hearty meals to bring the family together

(Family Features) Gathering the family around the table with delicious, traditional meals is the ultimate combination for many home chefs like Catherine Lowe, winner of the 17th season of ABC’s “The Bachelor.”

Lowe, who partnered as a celebrity spokesperson with Bertolli to create this Roasted Garlic Marinara Braised Chicken with Linguine recipe, enjoys adding authenticity to the table with recipes that provide homemade taste and layers of flavor.

“I pride myself on my strong Italian roots,” Lowe said. “My dad taught me how to cook at a young age, and growing up, it was an event to make and enjoy dinner with his side of the family. It’s important for me to remember and celebrate that heritage.”

Full of hearty vegetables you can see and taste, and inspired by the simple goodness of Tuscan cooking, Bertolli Rustic Cut Pasta sauces help bring homemade flavor to your table. Offered in four varieties – Marinara with Traditional Vegetables, Spicy Marinara with Traditional Vegetables, Roasted Garlic Marinara with Garden Vegetables and Sweet Peppers with Portobello Mushrooms – it’s Lowe’s secret ingredient to helping make family meals more enjoyable.

Find more family-friendly recipes to bring everyone together at bertolli.com.

Roasted Garlic Marinara Braised Chicken with Linguine

Recipe courtesy of Sean and Catherine Lowe
Prep time: 10 minutes
Cook time: 60 minutes
Servings: 4-6

• 23        ounces Bertolli Rustic Cut Roasted Garlic Marinara Sauce
• 6-8       bone-in, skin-on chicken thighs
• 2          teaspoons kosher salt
• 1/2       teaspoon freshly ground black pepper
• 1          tablespoon extra-virgin olive oil
• 1          pound whole-wheat linguine
• 8          ounces sliced cremini mushrooms
• 1/2       cup small diced onion
• 1/4       cup white wine (optional)
• 3          ounces baby kale
• Parmesan cheese

1. Heat oven to 350° F.
2. In 3-quart Dutch oven over medium heat, heat sauce. Season chicken on both sides with salt and pepper.
3. In large skillet over medium-high heat, heat olive oil. Add chicken, skin-side down, and cook 3-5 minutes, or until skin is crisp and deep golden-brown. Turn chicken over and cook 3-5 minutes until golden-brown on second side.
4. Remove chicken from skillet, leaving fat in pan. Set aside skillet to be used later.
5. Add chicken to sauce in Dutch oven in single layer, skin-side up, with skin just above surface of sauce. Cover and bake 40 minutes. Begin to boil water for pasta.
6. Remove cover from Dutch oven and cook in oven 10 minutes.
7. Cook pasta al dente according to package instructions. Drain.
8. Heat reserved skillet and fat over medium-high heat; add cremini mushrooms and onions; saute until lightly browned. Deglaze with white wine, if desired, and cook until dry. Add kale to mushrooms and toss gently to wilt.
9. Remove Dutch oven from oven and gently transfer chicken to large plate. Add pasta to sauce in Dutch oven and stir gently to coat.
10. Place portion of pasta in pasta bowl and make well in middle. Spoon mushroom-kale mixture into center of well and top with one piece of chicken.
11. Shave Parmesan cheese over dish to finish.
12. Spoon polenta into serving dish and make a well in middle. Place mushroom-kale mixture in well. Top with marinara sauce and one piece of chicken.

Substitution: Portobello, shiitake or button mushrooms may be used in place of cremini mushrooms.

Tip: Serve with creamy polenta instead of pasta. In saucepan, combine 2 cups chicken stock, 2 cups milk, 2 tablespoons butter and 1 teaspoon kosher salt. Bring to boil and whisk in 1 cup instant polenta and cook, while stirring, 5 minutes. Add 1/4 cup grated Parmesan cheese and whisk to combine.

Grilled Mediterranean Stuffed Peppers

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 6

• 2          tablespoons olive oil, divided
• 1 1/2    cups (10 ounces) uncooked orzo pasta
• 1          can (14 1/2 ounces) vegetable broth
• 1          jar (23 ounces) Bertolli Rustic Cut Spicy Marinara with Traditional Vegetables Sauce, divided
• 6          ounces crumbled feta cheese
• 1/2       cup (2 ounces) coarsely chopped smoked almonds
• 1/2       cup chopped fresh mint, divided
• 6          large red, yellow or orange bell peppers, top 1/2 inch removed and seeded

1. Heat grill to high.
2. In medium skillet on medium-high heat, heat 1 tablespoon oil. Add pasta; cook and stir 2-3 minutes, or until light golden brown. Stir in broth and 1 cup sauce; bring to boil.
3. Reduce heat to low; cover. Cook 4 minutes, or until pasta is al dente, stirring occasionally. Remove from heat; cool slightly.
4. Stir in cheese, almonds and 1/4 cup mint. Brush outsides of peppers with remaining oil. Grill 4-6 minutes, or until crisp tender and lightly marked on all sides, turning frequently; cool slightly.
5. Place peppers in center of 12-by-12-inch square of heavy duty foil. Bring sides of foil up and shape foil around each pepper, leaving tops open. Shape foil into stable base to secure peppers firmly. Keep upright while grilling.
6. Fill each pepper with 1 tablespoon sauce and about 3/4 cup orzo mixture. Grill peppers 8-10 minutes, or until filling is heated through. Remove from foil. Warm remaining sauce. Sprinkle with remaining mint before serving with warmed sauce.
7. To prepare peppers: Heat oven to 400° F. Prepare orzo mixture as directed but do not grill peppers. Fill raw peppers with orzo mixture and place on foil squares. Bring sides of foil up and seal tops to fully enclose each pepper.
8. Arrange on rimmed baking sheet and bake 20-25 minutes, or until peppers are soft and filling is heated through.

Three-Cheese Farmstand Cups

Prep time: 20 minutes
Cook time: 15 minutes
Servings: 6

• 2          cups cooked mini penne pasta
• 1          cup small broccoli florets, cut into 1/2-inch pieces
• nonstick cooking spray
• 1/4       cup mascarpone cheese
• 3          eggs, beaten
• 1/2       cup grated Parmesan cheese
• 1          jar (23 ounces) Bertolli Rustic Cut Sweet Peppers and Portobello Mushroom Sauce, divided
• 1 1/2    cups shredded mozzarella cheese, divided
• 1/4       cup chopped fresh basil

1. Heat oven to 375° F. Divide penne pasta and broccoli evenly between 12 standard muffin cups sprayed with cooking spray. Whisk in mascarpone until smooth; gradually whisk in eggs.
2. Stir in Parmesan, 2 cups sauce and 1/2 cup mozzarella cheese. Spoon 1/4 cup egg mixture over pasta and broccoli in each cup; with spoon press filling down gently. Bake 18-20 minutes, or until set.
3. Sprinkle tops with remaining mozzarella cheese halfway through bake time. Let stand 3 minutes before unmolding. Warm remaining sauce and serve over top of cups with basil.

Source: Bertolli

How a breakfast with milk can help lead the way to academic success

(Family Features) As kids get ready to start a new school year, moms are also getting back into the swing of a morning routine. One thing that can’t be missed? A complete breakfast! Research shows eating breakfast helps kids concentrate and focus at school, giving moms good reason to serve up balanced nutrition before that first morning bell.  

This back-to-school season, start the day off strong and pair your little one’s breakfast with a glass of milk. An 8-ounce glass of milk gives kids 8 grams of high-quality protein plus other essential nutrients like calcium and vitamin D to the morning meal.

Most days, finding time for a balanced breakfast may be easier said than done. One way to help alleviate the morning rush is to make breakfast ahead of time, so it’s ready to go before sending kids off to school. These make-ahead Protein-Packed Eggs in a Nest are simple and fun to make. Served with an 8-ounce glass of milk, they make for a delicious breakfast to help start everyone’s school day off right.

Find more nutritious recipes to pair with milk at milklife.com.

Protein-Packed Eggs in a Nest

Servings: 6 (2 nests per serving)

• Nonstick olive oil spray
• 4          cups frozen shredded potatoes, defrosted
• 3          large eggs
• 3          large egg whites
• 1/4       cup fat free milk
• 1/4       teaspoon salt
• 1/8       teaspoon pepper
• 1/3       cup cooked, lean ground turkey sausage, crumbled
• 1/3       cup green bell pepper, diced
• 1/3       cup tomatoes, chopped
• spinach
• mushrooms
• 1/3       cup part skim mozzarella cheese, shredded

1. Heat oven to 400° F and spray 12-well muffin tin with nonstick olive oil spray.
2. Place a scoop of shredded potatoes into each muffin hole, pressing around edges to create “nest”. Bake for 15-20 minutes or until lightly golden. Remove pan from oven and using spoon, gently press any fallen potatoes back up against sides of each muffin hole. Turn oven down to 350° F.
3. In a bowl, add eggs, egg whites, 1/4 cup milk, salt and pepper. Whisk to combine and place in fridge while preparing green pepper, tomatoes or additional vegetables.
4. Stir cooked meat and vegetables into the bowl with egg mixture and pour equally between all “nests.” Sprinkle a pinch of cheese over each nest. Bake for 15-20 minutes or until egg is set.
5. Remove from oven and serve with remaining 8-ounce glass of milk.

Note: Nests can also be stored in airtight bags in fridge once cool for 3-4 days, and be reheated for an on the go breakfast.

Nutritional information per serving: 200 calories; 4.5 g fat; 1.5 g saturated fat; 105 mg cholesterol; 17 g protein; 23 g carbohydrates; 1 g fiber; 510 mg sodium; 381 mg calcium (40% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of fat free milk.

(Family Features) When it comes to planning brunch, there really are no rules. It’s the perfect opportunity to combine your favorite flavors and foods in one delicious meal.

Warmer weather calls for putting a summer twist on brunch classics. Breakfast Tacos Al Pastor are a fresh, flavorful addition to a festive summer brunch, while this Brunch Bruschetta Bar is a gorgeous way to feed a crowd and highlight your favorite summertime ingredients. These recipes are made and served with not-from-concentrate Florida’s Natural Brand Orange Juice, made entirely from oranges grown, picked and squeezed in Florida, with no water or sugar added.

Both recipes are from the Florida’s Natural Brunch Club, a collection of brunch experts creating recipes to celebrate brunch throughout the year. Brighten up your brunch with more fresh takes on classic recipes at floridasnatural.com.

Breakfast Tacos Al Pastor

Recipe courtesy of Half Baked Harvest
Prep time: 10 minutes
Total time: 30 minutes
Servings: 4-6

• 2          tablespoons olive oil
• 1          pound ground chicken or pork
• 1/2       sweet onion, chopped
• 2          cloves garlic, minced or grated
• 2          teaspoons chili powder
• 1          teaspoon paprika
• 1          teaspoon, plus pinch, kosher salt, divided
• 2          chipotle peppers in adobo, chopped
• 1/2       cup not-from-concentrate Florida's Natural Brand Orange Juice
• 1/4       cup water
• 2          cups fresh pineapple chunks, divided
• 1/4       cup fresh cilantro, chopped
• 1/4       cup fresh basil, chopped
• 1          jalapeno, seeded and chopped
• 1          lime, juice only
• 4-6       fried eggs
• 6-8       corn or flour tortillas, warmed
• sliced avocado
• feta or cheddar cheese

1. In large skillet, heat olive oil over high heat. When oil shimmers, add ground chicken and onion. Cook, stirring often and breaking up meat as it cooks, until chicken is browned, about 5 minutes.
2. Add garlic, chili powder, paprika, salt, chipotle peppers, orange juice, water and 1 cup pineapple. Reduce heat to medium and simmer until sauce has thickened slightly around chicken, about 10-15 minutes. Remove from heat and stir in cilantro.
3. In bowl, combine remaining pineapple, basil, jalapeno, lime juice and pinch of salt.

To serve: Divide fried eggs among tortillas and top with chicken. Add pineapple-basil salsa, avocado and cheese.

Brunch Bruschetta Bar

Recipe courtesy of Half Baked Harvest
Prep time: 20 minutes
Servings: 8-12

• 1          cup basil pesto
• 1          cup sun-dried tomato spread
• 2          cups cherry tomatoes, marinated cherry tomatoes or diced tomatoes
• 6-8       soft-boiled or poached eggs
• 6-8       scrambled eggs
• 12        slices grilled or toasted bread
• olive oil, to taste
• salt, to taste
• pepper, to taste
• 2-3       varieties of soft cheeses
• 2          cups fresh fruit
• 1          sliced avocado
• 2          cups sauteed veggies, such as spinach and mushrooms
• 6-8       pieces fried bacon
• 2-3       varieties of prosciutto, salami or smoked salmon
• 1          cup fruit jam
• 1          cup nut butter
• 1/2       cup honey
• 1          carton not-from-concentrate Florida's Natural Brand Orange Juice

1. On large serving board, arrange sauces and spreads. Add poached eggs, scrambled eggs and bread. Drizzle poached eggs with olive oil and season with salt and pepper. Arrange cheese, fruits, veggies, meats, jams, nut butter and honey around eggs. 
2. Pour orange juice into juice glasses for sipping.

Source: Florida's Natural

(Family Features) From patio potlucks to backyard barbecues, summer is the ultimate time to kick back and enjoy delicious food with your favorite people. If you’re looking to add big flavor to your warm-weather menu, get inspired by these recipes from celebrity chef Jose Garces.

For a taste of Southern cooking, pair Classic Cheddar Pierogies with a buttermilk ranch sauce in Garces’s Chicken-Fried Pierogies. Also enjoy a delicious twist on an Asian favorite by serving up Garces’s Szechuan-Style Pierogies featuring savory Garlic & Parmesan Pierogies, one of 16 different varieties from Mrs. T’s Pierogies, which are the perfect canvas for your favorite ingredients and spices.

For more recipe inspiration, visit MrsTsPierogies.com.

Chicken-Fried Pierogies

Recipe courtesy of Chef Jose Garces

Flour Dredge:

• 1 1/2 cups all-purpose flour
• 1 1/2 tablespoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons freshly ground white peppercorn
• 1 teaspoon sweet paprika
• 1 teaspoon onion powder
• 1/8 teaspoon ground dried sage
• 1/8 teaspoon dried thyme
• 1/8 teaspoon cayenne pepper

Pierogies:

• 1 box (16 ounces) Mrs. T’s Classic Cheddar Pierogies
• 1 cup buttermilk
• 2 eggs, lightly beaten
• 2 cups flour dredge (recipe below)
• canola oil
• large kosher pickles, cut into round slices
• ranch dressing

1. To make flour dredge: In large mixing bowl, mix all flour dredge ingredients until thoroughly combined.
2. To make pierogies: Bring large pot of water to boil. Place pierogies in boiling water until no longer frozen in center, about 2 minutes. Remove pierogies from water and cool in refrigerator 10 minutes.
3. Place buttermilk, eggs and flour dredge in three separate bowls. One at a time, dip pierogies in buttermilk then in eggs and finally in flour dredge. Once all pierogies are dredged, fry in deep fryer at 350 F in canola oil, approximately 3 minutes until golden brown. Repeat flour dredge process with pickle slices and fry 3 minutes.
4. To serve, place fried pierogies and pickles on serving plate. Serve with ranch.

Szechuan-Style Pierogies

Recipe courtesy of Chef Jose Garces

• 1/2 cup, plus 2 tablespoons, vegetable oil, divided
• 3 Arbol chilies
• 1/4 cup Szechuan chili sauce
• 4 tablespoons, plus 2 teaspoons, fresh minced ginger, divided
• 2 tablespoons, plus 1 teaspoon, garlic, minced (about 5 cloves), divided
• 1/2 tablespoon Szechuan peppercorns, toasted and ground
• 1/2 cup black bean garlic sauce
• 2 cups chicken stock
• 1 tablespoon thinly sliced scallion (white parts only)
• 1 cup ground pork
• 1 teaspoon soy sauce
• 1 tablespoon unsalted butter
• 1 box (16 ounces) Mrs. T’s Garlic & Parmesan Pierogies
• 1 tablespoon peeled edamame
• 2 tablespoons firm tofu, diced
• 1 1/2 cups bean sprouts

1. Place 1/2 cup oil and chilies in saucepan. Cook over low heat 2 minutes, or until chilies turn brown. Remove chilies from oil and discard oil.
2. Add Szechuan sauce to saucepan; cook 3 minutes. Add 4 tablespoons ginger, 2 tablespoons minced garlic and ground peppercorns; cook until fragrant, about 2 minutes. Add black bean sauce and cook another 2 minutes. Add chicken stock and bring to boil. Reduce heat to simmer and cook 20 minutes. Reserve.
3. In saute pan, heat 1 tablespoon vegetable oil over medium-high heat. Add remaining ginger, remaining garlic and scallions; cook 1 minute. Add pork and cook 5 minutes, breaking up with wooden spoon. Add soy sauce and combine. Reserve.
4. In saute pan, melt butter and remaining vegetable oil. Add pierogies and sear lightly, about 7 minutes on each side until lightly browned. Reserve.
5. In large saute pan, combine Szechuan sauce, ground pork mixture, seared pierogies, edamame and tofu. Cook over medium-high heat until combined, about 2 minutes. Garnish with bean sprouts.

Source: Mrs. T's Pierogies