recipes

Breakfast & Brunch 25 July 2022

Jump-Start Success at School with Wellness at Home

(Family Features) Setting the stage for success in the classroom starts with reliable morning routines the whole family can depend on. Establishing a plan for each day before heading off for work or school is beneficial for staying on time and organized, and many families’ mornings start with a nutritious breakfast.

This school year, add better-for-you breakfast recipes like Orange Oatmeal or an Orangeberry Smoothie to the menu. These morning meals are powered by 100% orange juice, a delicious option that helps fuel the body with essential nutrients that support a healthy immune system and overall diet quality with no added sugar.

“A growing number of research studies has revealed children who regularly drink 100% orange juice have higher intakes of key nutrients, higher quality diets and may have healthier lifestyle habits, like greater physical activity levels, than children who do not drink OJ,” said Dr. Rosa Walsh, director of scientific research at the Florida Department of Citrus. “Study after study confirms that 100% orange juice not only has a place in the diets of children, but it can also serve as an easy way for parents to provide key nutrients without fear of adverse effects on body weight when served in moderation.”

Consider these nutritional benefits of Florida Orange Juice, “The Original Wellness Drink.”

Diet Quality
Because 1 cup of 100% orange juice counts as 1 cup of fruit, it’s an easy way to contribute to your children’s fruit intake. As a kid-favorite, it’s a nutrient-dense beverage that helps increase the intake of key nutrients including vitamin C, folate, thiamin, magnesium, potassium and, in fortified juices, vitamin D and calcium.

Immune Support
When paired with a healthy lifestyle, Florida Orange Juice has vitamin C, vitamin D (in fortified juices) and phytonutrients (naturally occurring plant compounds) and may help support a strong immune system.

  • Vitamin C – Commonly associated with helping maintain and strengthen a healthy immune system by protecting cells and promoting the production and function of cells. One 6-8-ounce glass of OJ is an excellent source.
  • Vitamin D – Plays an important role in regulating immune response and helps cells fight off bacteria and viruses that get into the body. One 6-8-ounce glass of fortified OJ is a good source.
  • Plant Compounds, Flavonoids and Colorful Carotenoids – Work to support the immune system by helping to fight inflammation and helping cells communicate with each other, which can help strengthen immune response when encountering infection.

No Added Sugar
Unlike foods and beverages that contain added sugars, the natural sugar in 100% orange juice contains vitamins, minerals and phytonutrients. As one of nature’s nutrient-rich foods, OJ is a convenient way to enhance whole fruit intake and reach daily recommendations. Plus, it can be used as a substitute for nutrient-poor foods and beverages, such as sugar-sweetened beverages, in the diets of children and adults.

Find more information and recipe inspiration at FloridaCitrus.org/OJ.

Orange Oatmeal

Servings: 4

  • 1 1/2 cups water
  • 1 cup Florida Orange Juice
  • 1 cup quick cooking steel-cut oats
  • 1 Florida Orange, peeled and diced
  • 1 tablespoon agave nectar or honey
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  1. In medium saucepan over high heat, bring water and orange juice to boil.
  2. Add oats to boiling liquids.
  3. Return to boil then reduce to medium heat and cook uncovered 5 minutes, stirring frequently.
  4. Mix in orange, agave nectar, cinnamon and salt. Remove pan from heat; let stand 1 minute before serving.

Orangeberry Smoothie

Servings: 1

  • 1 cup Florida Orange Juice
  • 1/2 cup frozen strawberries
  • 4 ounces strawberry Greek yogurt
  • 1/4 cup milk
  • ice cubes
  • 1 Florida Orange, sliced
  1. In blender, blend orange juice, strawberries, yogurt, milk and ice, as needed to reach desired consistency, until smooth.
  2. Pour into glass and garnish with orange slice.

Source: Florida Department of Citrus

Breakfast & Brunch 27 June 2022

Make the Grade with Grapes

(Family Features) Whether it’s at school or at home after a day of learning, many kids love to snack. Lunches and snacks that are packable, easy to make and fun to eat start with a convenient, versatile ingredient like grapes. As a favorite fruit that goes well with a wide variety of ingredients, grapes offer a balance of sweet and tart for a juicy burst of flavor perfect for packing in school lunchboxes.

While it’s easy and healthy to simply pack a serving of grapes on their own, you can also aim for a modern take on a Japanese bento box, which provides a balanced lunch with an array of ready-to-eat components. For example, these snackable combos offer brain-fueling energy and hydration:

  • Hummus, crackers, red bell pepper slices and grapes
  • Cheese, almonds and grapes
  • Nut butter, crackers, baby carrots and grapes
  • Trail mix, crackers and grapes

Starting the day on a bright note can be the difference between success in the classroom or that sleepy feeling caused by hunger. You can give a boost to your student’s morning with an easy Breakfast-to-Go Grape Smoothie that delivers fruit, protein and fiber all in one tasty drink.   

To find more energy-boosting recipe ideas to power your child’s education, visit GrapesFromCalifornia.com.

Breakfast-to-Go Grape Smoothie

Servings: 2

  • 1 1/2 cups frozen California grapes
  • 1 banana, sliced
  • 1/2 cup vanilla or honey low-fat Greek yogurt
  • 1/2 cup grape juice
  • 1/4 cup wheat flake cereal
  1. In blender, blend grapes, banana, yogurt, grape juice and cereal 1 minute. Serve immediately.

Nutritional analysis per serving: 251 calories; 6 g protein; 57 g carbohydrates; 1.5 g fat (5% calories from fat); 2 mg cholesterol; 47 mg sodium; 3 g fiber.

Source: California Table Grape Commission

Dessert 22 June 2022

Sweet Summer Treats that Beat the Heat

(Family Features) Whether your family’s ideal summer day consists of swimming, hiking, biking or simply enjoying the sunshine, all that time in the heat calls for a sweet way to cool off. It’s hard to beat a homemade treat loaded with favorite summertime flavors that’s as cold and creamy as it is sweet and delicious.

For a lighter, better-for-you solution, this Watermelon Gelato has about half the fat and fewer calories than traditional ice cream but with equally mouthwatering flavor. In fact, the word “gelato” means “ice cream” in Italian, and while the two frozen desserts have much in common, gelato is typically lower in fat with more density.

If you’re looking for an added touch of tastiness, try adding a few chocolate chips to the mix in the last few minutes of churning in your ice cream maker, or simply add some on top before serving.

When a summer weekend offers opportunities for morning kitchen lessons with the kiddos, they can help measure ingredients for Watermelon Ice Cream Bars and watch the magic happen as you mix up a watermelon curd, homemade crust and whipped cream. Once your creation freezes completely throughout the day, turn out and cut into bars for a cold afternoon treat following all that fun in the sun.

While sweet and tasty, these desserts also provide a bite of hydration with the power of watermelon, which is 92% water for a delicious way to rehydrate. According to the Centers for Disease Control and Prevention, daily fluid intake is defined as the amount of water consumed from foods, plain drinking water and other beverages, meaning you don’t have to rely only on what you drink to meet your fluid needs.

Because what you eat also provides a significant portion of daily fluids, fruits and vegetables like watermelon can help you and your family stay hydrated for whatever summer days bring your way.

Find more sweet summer recipe ideas at Watermelon.org.

Watermelon Ice Cream Bars

Servings: 8

Watermelon Curd:

  • 3/4 cup watermelon juice
  • 2 tablespoons lime juice
  • 1/2 cup honey
  • 1 pinch salt
  • 3 eggs, lightly beaten
  • 1/2 cup butter (1 stick), cut into small cubes

Crust:

  • 8 graham crackers, crushed
  • 2 tablespoons honey
  • 1 pinch salt
  • 4 tablespoons butter, melted and cooled
  • basil leaves, for garnish

Whipped Cream:

  • 1 cup heavy whipping cream
  1. To make watermelon curd: In medium, heavy-bottomed saucepan, combine watermelon juice, lime juice, honey and salt. Stir to combine then add eggs.
  2. Place pan over medium heat and cook, adding cubed butter to pan and stirring constantly, until mixture thickens and coats back of wooden spoon. Immediately remove from heat and carefully pour through fine mesh sieve. Cool completely in refrigerator.
  3. To make crust: Preheat oven to 350 F.
  4. In food processor, pulse graham crackers until rough crumbs form. Add honey, salt and melted butter; pulse until mixture resembles wet sand.
  5. Line 8-by-8-inch pan with parchment paper then press graham cracker mixture into bottom of pan in even layer. Bake crust about 10 minutes, or until just beginning to brown. Allow crust to cool completely.

Watermelon Gelato

Servings: 8

  • 2 cups pureed watermelon
  • 1/2 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 1 cup fat-free half-and-half
  • 3 tablespoons lemon juice
  • 1/2 cup whipping cream
  1. In blender, blend watermelon, sugar, cornstarch, half-and-half, lemon juice and whipping cream until smooth.
  2. Using ice cream maker, process gelato according to manufacturer's instructions.
  3. To make whipped cream: When crust and curd are completely cooled, in large bowl, whip cream until stiff peaks form.
  4. Gently push cream to one side of bowl and pour in watermelon curd. Using spatula, gently fold cream and watermelon curd together until no streaks are visible.
  5. Pour creamy watermelon mixture over graham cracker crust. Freeze dessert completely, 4-6 hours or overnight.
  6. When ready to serve, loosen sides with small spatula or butter knife. Turn out onto cutting board and use large spatula to flip so graham cracker crust is on bottom. Cut into eight bars and top each with basil leaf.

Source: National Watermelon Promotion Board

Meal Ideas 07 June 2022

Make Healthy Easy with Grapes

(Family Features) If you’re like many Americans who put a priority on well-being, choosing simple yet healthy snacks and ingredients is an easy first step. For example, grapes are a popular and convenient fruit that can also be an ally in wellness, offering an abundance of health benefits that can help you get (and stay) on the right track.

The next time you enjoy an outdoor adventure, pack along a healthy snack such as California grapes. They can go with you on hikes and bike rides or to the gym as a healthy and hydrating source of energy. Heart-healthy grapes also deliver beneficial antioxidants and other polyphenols and are a good source of vitamin K, which supports bone and heart health. With no need to peel, cut, core or slice, grapes are perfectly portable when you’re on the go.

As an easy, versatile ingredient that can be used in a wide variety of recipes, grapes offer delicious taste, texture and color – plus a healthy boost – that make them an appealing addition to snacks and meals. An added bonus: Grapes help support heart, brain, colon and skin health.

Crunchy Salad Pizza on Cauliflower Crust is a simple way to get your fruits and veggies in a fun, tasty recipe. When it’s time for a filling yet nutritional dinner, Warm-Spiced Chickpeas and Couscous with Grapes and Arugula makes for an ideal vegetarian meal. Plus, this easy-to-make dish includes 8 grams of fiber to help support colon health.

Grapes and seafood are a classic combination, and this Roasted Salmon and Grapes with Pistachios Over Fresh Greens is no exception. A perfect dish for family dinners or inviting guests for a meal, it offers antioxidants and other polyphenols from grapes along with healthy omega-3 fats from fish.

Whatever your path to health, eating well and encouraging healthy habits can be deliciously easy with the benefits of grapes. Find more health benefits and good-for-you recipe ideas at GrapesFromCalifornia.com.

Grapes and Your Skin

While naturally hydrating and delivering beneficial antioxidants and other polyphenols, grapes also offer more: they may help support healthy skin even when exposed to UV light. In a study conducted by the University of Alabama, subjects consuming 2 1/4 cups of grapes every day for two weeks showed increased resistance to sunburn and reduced markers of UV damage in skin cells.

Crunchy Salad Pizza on Cauliflower Crust

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4

  • 1 frozen cauliflower pizza crust (11 ounces)
  • 1 tablespoon, plus 4 teaspoons, extra-virgin olive oil, divided
  • 2 medium carrots, peeled and trimmed
  • 1 medium fennel bulb, quartered and trimmed
  • 1 medium yellow bell pepper, halved and trimmed
  • 1/2 medium red onion
  • 16 black California grapes, halved
  • 1 cup canned or cooked chickpeas, drained and rinsed, divided
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons pesto
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1 ounce fresh goat cheese, crumbled
  1. Heat oven to 400 F. Place frozen crust on large, parchment-lined baking sheet and brush top lightly with 2 teaspoons olive oil. Bake until crust is lightly golden, about 10 minutes. Transfer to cutting board and cut into quarters.
  2. Using mandolin, peeler or large, sharp knife and cutting board, thinly slice carrots, fennel, bell pepper and onion. Transfer to mixing bowl and add grapes and 1/2 cup chickpeas. Add parsley, pesto and 1 tablespoon olive oil; toss well. Season with salt and pepper, to taste.
  3. Using fork, coarsely mash remaining chickpeas and remaining oil; spread among pieces of crust. Mound grape-vegetable mixture on top. Dot with goat cheese and serve

Nutritional information per serving: 490 calories; 9 g protein; 66 g carbohydrates; 22 g fat (40% calories from fat); 4 g saturated fat (7% calories from saturated fat); 30 mg cholesterol; 380 mg sodium; 4 g fiber.

Roasted Salmon and Grapes with Pistachios Over Fresh Greens

Prep time: 15 minutes
Cook time: 7-8 minutes
Servings: 4

  • 4 wild sockeye or coho salmon fillets (about 5 ounces each)
  • 3 tablespoons extra-virgin olive oil, divided
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1/3 cup dry white wine
  • 1 cup green California grapes
  • 1/4 cup shelled, unsalted pistachios, coarsely chopped
  • 2 tablespoons finely chopped Italian parsley
  • 5 ounces baby spinach
  • 1/4 red onion, thinly sliced
  • 1 tablespoon white wine vinegar
  1. Heat oven to 400 F. Lightly oil shallow, 9-by-13-inch baking dish.
  2. Pat fish dry and place skin side down in pan. Brush fillets lightly with 1 tablespoon olive oil and sprinkle with salt and pepper, to taste. Pour wine in pan, scatter grapes around and sprinkle pistachios and parsley on fish.
  3. Roast salmon 7 minutes for medium-rare; 8 minutes for medium.
  4. In large bowl, toss spinach, onion, remaining oil and vinegar. Season with salt and pepper, to taste; toss again and divide among four plates.
  5. Place fish on top of greens. Spoon roasted grapes around fish.

Nutritional information per serving: 360 calories; 31 g protein; 12 g carbohydrates; 19 g fat (48% calories from fat); 3 g saturated fat (8% calories from saturated fat); 65 mg cholesterol; 105 mg sodium; 2 g fiber.

Warm-Spiced Chickpeas and Couscous with Grapes and Arugula

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, chopped
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon kosher salt, plus additional, to taste, divided
  • 1/8 teaspoon ground allspice
  • 1 cup Israeli pearl couscous
  • 3/4 teaspoon ground turmeric
  • 1 1/2 cups water
  • 1 can (15 ounces) no-salt-added chickpeas, drained
  • 1 cup red California grapes, halved
  • 2 tablespoons chopped fresh cilantro or parsley
  • freshly ground black pepper, to taste
  • 4 cups lightly packed baby arugula
  • lemon wedges
  1. In large saucepan over medium heat, heat oil. Add onion, cumin, 1/2 teaspoon salt and allspice; cook, stirring, until onion is softened, about 3 minutes. Add couscous and stir 1 minute to toast lightly. Add turmeric and water; bring to boil. Reduce heat, cover and simmer until couscous is tender, about 15 minutes.
  2. Stir chickpeas, grapes and cilantro into couscous then season with salt and pepper, to taste. Transfer couscous-grape mixture to large bowl, add arugula and toss well. Serve warm or at room temperature with lemon wedges.

Nutritional information per serving: 370 calories; 12 g protein; 61 g carbohydrates; 9 g fat (17% calories from fat); 1 g saturated fat (2% calories from saturated fat); 0 mg cholesterol; 160 mg sodium; 8 g fiber.

Source: California Table Grape Commission

Meal Ideas 06 June 2022

Cook with Heart Health in Mind

(Family Features) Healthy eating doesn’t have to be difficult or require you to take favorite meals off your family’s menu. In fact, making smart choices when cooking at home can give you more control over the types of tasty, heart-healthy dishes you put on the table.

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. These cooking tips can help you prepare heart-healthy meals that could help improve cholesterol levels by reducing excess saturated fat and trans fat.

Cook Fresh Vegetables the Heart-Healthy Way
Roasting, steaming, grilling or baking can help bring out the natural flavors of vegetables. Adding herbs and spices can also help make veggies tastier, including combinations like basil with tomatoes, oregano with zucchini, dill with green beans or rosemary with peas and cauliflower.

Reduce Saturated Fat in Meat and Poultry
The amount of saturated fat in meats can vary widely, depending on the cut and how it’s prepared. Opt for poultry and fish over red meat and look for lean cuts of meat with minimal visible fat, which should be trimmed away before cooking. Also limit processed meats such as sausage, bologna, salami and hot dogs, which are often high in calories, saturated fat and sodium.

Use Liquid Vegetable Oils in Place of Solid Fats
Some fats are better for you than others. Liquid vegetable oils such as canola, safflower, sunflower, soybean and olive oil can often be used instead of solid fats, such as butter, lard or shortening. If you must use margarine, try the soft or liquid kind.

Find more heart-healthy recipes and tips for lowering cholesterol at heart.org/cholesterol.

Grilled Tequila-Lime Chicken with Grilled Asparagus

Recipe courtesy of the American Heart Association
Servings: 4

  • 1/4 cup tequila or white vinegar
  • 2 teaspoons lime zest
  • 1/2 cup fresh lime juice
  • 2 medium garlic cloves, minced
  • 1 tablespoon chipotle pepper canned in adobo sauce, minced, plus 2 tablespoons adobo sauce
  • 1 1/2 pounds boneless, skinless chicken breasts, fat discarded
  • nonstick cooking spray
  • 3 bunches asparagus spears, trimmed
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper, divided
  • 2 tablespoons canola oil or corn oil
  1. In small bowl, stir tequila, lime zest, lime juice, garlic, chipotle pepper and adobo sauce. Pour into large resealable plastic bag. Add chicken and seal bag tightly; turn bag to coat. Refrigerate 2-12 hours.
  2. Preheat grill to medium-high heat. Lightly spray grates with nonstick cooking spray.
  3. In large dish, sprinkle asparagus with salt and 1/4 teaspoon pepper. Drizzle with oil. Turn asparagus over to coat.
  4. Remove chicken from marinade. Discard marinade and wipe most of it off chicken. Sprinkle chicken with remaining pepper.
  5. Grill 8-12 minutes, or until chicken is no longer pink in center. Transfer to plate and cover with aluminum foil.
  6. Place asparagus on grill, facing opposite direction of grates. Grill 7 minutes, or until tender crisp.
  7. Serve asparagus with chicken.

Frozen Yogurt Bark

Recipe courtesy of the American Heart Association
Servings: 8

  • 1 1/2 cups 2% low-fat plain Greek yogurt
  • 2 tablespoons honey
  • 2 tablespoons chopped, unsalted almonds
  • 1/2 cup chopped mango
  • 1/4 cup blackberries or raspberries
  • 1/2 cup blueberries
  1. In medium bowl, mix yogurt and honey.
  2. Line 9-by-13-inch baking dish with parchment paper. Use spatula or knife to spread yogurt over entire bottom of dish.
  3. Pour chopped nuts over yogurt. Use fingers to slightly press into yogurt. Top yogurt with mango, blackberries and blueberries and slightly press into yogurt.
  4. Cover with plastic wrap or foil and place in freezer overnight.
  5. To serve: Lift parchment paper from baking dish onto cutting board. Use hands to break bark into pieces.

Source: American Heart Association

Videos 06 April 2022

Cheesecake Ice Cream with Fruit Swirls

(Family Features) Spending precious moments enjoying outdoor meals with family and friends is part of what makes warm weather get-togethers so special. Take those al fresco occasions to the next level with a favorite dessert: ice cream.

Homemade ice cream is a hallmark of many family events from birthday celebrations and pool parties to warm weather holidays spent basking in the sunshine. Completely customizable with an array of fruits or other tasty mix-ins plus toppings of your choice, it’s a perfect way to put a grin on loved ones’ faces.

At your next outdoor event, try an option like Cheesecake Ice Cream with Fruit Swirls from Milk Means More. It’s a simple solution you can make a couple days in advance with your favorite fruit flavor such as blueberry, raspberry, cherry, strawberry, peach or apricot. Plus, this recipe serves a crowd, making it perfect for serving up smiles.

Visit MilkMeansMore.org for more delicious dessert ideas.

Watch video to see how to make this recipe!

Cheesecake Ice Cream with Fruit Swirls

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 15 minutes
Servings: 12

  • 12        ounces cream cheese, cut into cubes
  • 3/4       cup sugar
  • 1          cup sour cream
  • 3/4       cup half-and-half
  • 2          teaspoons vanilla
  • 1 1/4    teaspoons lemon juice, divided
  • 1          dash salt
  • 1/3       cup blueberry, raspberry, cherry, strawberry, peach or apricot fruit spread
  1. In large mixer bowl of electric mixer, beat cream cheese and sugar on medium speed until fluffy. Add sour cream, half-and-half, vanilla, 1 teaspoon lemon juice and salt. Beat on low speed until combined then beat on medium speed until smooth. Cover and refrigerate 2-24 hours, or until cold.
  2. Pour cream cheese mixture into 1 1/2-quart ice cream freezer. Freeze according to manufacturer’s directions.
  3. In small bowl, stir fruit spread and remaining lemon juice.
  4. Spoon about one-third of ice cream into 2-quart food storage container. Spoon about half of fruit spread mixture in dollops over ice cream. Repeat layers. Top with remaining ice cream. Cover and freeze 4-24 hours.
  5. To serve, scoop ice cream into dessert dishes.

Source: United Dairy Industry of Michigan

Videos 30 March 2022

Brunch Fruit Tart

(Culinary.net) Mother’s Day is a time to celebrate and treat your mom to a delicious breakfast or brunch. Whether it’s a meal in bed or a beautiful spread on the dining room table, make the day special with simple recipes that are sure to impress.

Try this Brunch Fruit Tart with a tasty granola crust and colorful fruit topping to start Mother’s Day in style. It’s a sweet option to begin her day on the right note.

With a crunchy crust and smooth center, this tart is balanced, easy to make and a beautiful addition to the menu. It’s also easy to customize as the fruit topping options are nearly unlimited. Pick your mom’s favorites and decorate the top however you please. Or, let the little ones get creative and put their own spin on an essential Mother’s Day meal.

For more brunch recipes, visit Culinary.net.

Watch video to see how to make this recipe!

Brunch Fruit Tart

Recipe adapted from homemadeinterest.com

Crust:

  • 4          cups granola mixture
  • 1/2       cup butter, softened
  • 4 1/2    tablespoons honey
  • nonstick cooking spray

Filling:

  • 2 1/4    cups vanilla Greek yogurt
  • 8          ounces cream cheese, softened
  • 1/2       cup granulated sugar
  • 1          teaspoon vanilla extract
  • 1          package gelatin

Toppings:

  • strawberries, sliced
  • blueberries
  • kiwis, sliced
  1. To make crust: Preheat oven to 350 F.
  2. In large bowl, combine granola, butter and honey. Grease 11-inch tart pan with nonstick cooking spray. Line bottom of tart pan with parchment paper.
  3. Press granola mixture into tart pan. Place tart pan on baking sheet and bake 10 minutes. Cool completely.
  4. To make filling: Using mixer, combine yogurt, cream cheese, sugar, vanilla extract and gelatin until whipped completely.
  5. Pour yogurt mixture into tart crust. Refrigerate at least 1 hour.
  6. Top with strawberries, blueberries and kiwis.

Source: Culinary.net

Breakfast & Brunch 29 March 2022

Whip Up a Bountiful Weekend Brunch

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

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

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

Wake Up to a Wonderful Brunch

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

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

Find more breakfast and brunch recipes at Culinary.net.

Overnight Apple Cinnamon French Toast Casserole

Servings: 12

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

A Fresh, Flavorful Brunch Bite

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

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

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

Spiced Grass-Fed Lamb Over Hummus

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

Lamb:

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

Hummus:

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

For serving:

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

Satisfy Cake Cravings with a Brunch-Worthy Dessert

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

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

Visit chsugar.com for more brunch recipe ideas.

Brown Sugar Pound Cake

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

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

Source: C&H Sugar
Beef + Lamb New Zealand

 

Videos 26 May 2021

Fruity Sprinkles Smoothie

To kids, birthday parties are a big deal and only happen once a year. From the decorations to their friends and all the sweet, delicious treats to devour, it can be an overwhelming amount of excitement and awe.

They receive gifts, get to have fun with their friends and family, and get to snack on treats they typically don’t have on a regular basis. This is part of what makes birthdays so fun.

It can be a lot of pressure for parents, though. You want everything to be perfect and fall in line with expectations, especially when it comes to the food and treats served to everyone that day.

At the next party you’re hosting, try this delightful Fruity Sprinkles Smoothie that fits the theme for nearly any colorful birthday bash.

It’s made with frozen blueberries, frozen strawberries and frozen mango for a healthier alternative to sugar-filled birthday cake. Topped with fluffy, fun whipped cream and mini sprinkles, it still provides a sweet, festive treat. Plus, this smoothie can be made in a matter of minutes using only one kitchen appliance for easy clean up.

To make it, blend frozen blueberries, frozen strawberries, frozen mango, milk and yogurt until well combined.

Pour the mixture into four smoothie glasses and garnish each with whipped cream and sprinkles to add some extra color. It’s that easy to make and even better to enjoy while watching your kid make wonderful memories with friends and family.

Find more fun celebration recipes at Culinary.net.

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Watch video to see how to make this recipe!

 

Fruity Sprinkles Smoothie

Servings: 4

  • 1          cup frozen blueberries
  • 2          cups frozen strawberries
  • 1          cup frozen mango
  • 1 1/2    cups milk
  • 1          carton (6 ounces) vanilla yogurt
  • whipped cream
  • sprinkles
  1. In blender, blend blueberries, strawberries, mango, milk and yogurt until combined.
  2. Pour smoothie into four glasses. Garnish with whipped cream and sprinkles.
Videos 02 November 2020

Easy Tiramisu Dip

(Culinary.net) Do you know that moment when something sweet hits your taste buds and a smile instantly spreads across your face? It’s almost magic to some. To others it’s just simply bliss. This holiday season, try something that’s simple yet sophisticated for an easy way to ensure smiles all around.

Try an Easy Tiramisu Dip because whether you’re relaxing at home, having a small get-together with friends or joining your annual family gathering virtually, this dip is sure to spread culinary cheer.

The recipe starts with “easy,” and it holds true to its name. With a short list of ingredients and only a handful of instructions, this is something you can whip up (literally) in just a few moments. Also, using minimal tools in the kitchen is always a plus for at-home chefs. The only appliance needed to make this recipe is a mixer.

The outcome is fluffy, rich and sweet with a hint of espresso. It’s not overpowering, however, so little ones or non-coffee lovers can still enjoy this delicious dip.

This is also a unique dessert because it can be served cool or chilled. If you are planning to take a sweet treat to a party this holiday season, this is nearly perfect. No oven time needed and simple to serve to kids and adults alike.

Serve with ladyfingers or fruit to bring that sweetness to a whole new level, and it’s topped with a final sprinkle of cocoa powder to give it that extra appeal. You do eat with your eyes first after all.

Give this one a try and see the faces of your loved ones light up with joy this season. This creamy, tasty dip is sure to impress.

For more easy dessert recipes, visit Culinary.net.

Watch video to see how to make this recipe!

Easy Tiramisu Dip

Servings: 4

  • 1          cup heavy whipping cream
  • 1          tablespoon espresso powder
  • 4          ounces cream cheese, softened
  • 8          ounces Mascarpone cheese
  • 1/2       cup powdered sugar
  • 1          teaspoon vanilla extract
  • 2          teaspoons cocoa powder
  • wafers or fruit, for dipping
  1. In medium bowl, whisk heavy whipping cream and espresso powder until blended.
  2. In large bowl, use hand mixer to beat cream cheese until smooth. Add Mascarpone cheese and beat until combined. Gradually add powdered sugar, beating after each addition. Add vanilla extract; beat mixture. Add espresso mixture; beat until soft peaks form.
  3. Keep refrigerated until ready to serve.
  4. Spoon mixture into serving bowl. Sprinkle with cocoa powder. Serve with wafers or fruit.

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