recipes

Meal Ideas 22 September 2022

Make the Holidays Magical with Hearty Meals

(Family Features) Capturing the magic of the holidays often happens at the dinner table as loved ones toast the season with stunning meals worth celebrating. This year, call the entire family together and make your festive feast truly memorable with pairings that offer favorite flavors for all.

Starting with tender cuts of meat hand-trimmed by master butchers at Omaha Steaks, these dishes from chef David Rose call to mind the extravagant holiday gatherings of yesteryear with modern twists you can claim as your own.

Roasted Chateaubriand with Red Wine Gravy and Lemon-Garlic Asparagus offers classic taste while Pepper-Crusted Prime Rib with Creamy Horseradish Sauce and Crushed Potatoes brings some zing to the kitchen. For seafood lovers looking to make a splash at this year’s get-togethers, Crab Stuffed Lobster Tails with Dirty Rice provide a savory, succulent pairing worthy of the season.

Visit OmahaSteaks.com/Blog to find more recipes fit for the holidays.

Roasted Chateaubriand with Red Wine Gravy and Lemon-Garlic Asparagus

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: about 90 minutes

Chateaubriand:

  • 1 Omaha Steaks Chateaubriand (2-4 pounds)
  • kosher salt
  • ground black pepper
  • 1/4 cup grapeseed oil

Red Wine Gravy:

  • Reserved chateaubriand juices
  • 1 medium shallot, small diced
  • 2 garlic cloves, minced
  • 1 1/2 cups red wine
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups water
  • 2 beef bouillon cubes
  • 1 tablespoon stone ground mustard
  • kosher salt, to taste
  • ground black pepper, to tastePreheat smoker or pellet grill to 275 F.

Lemon-Garlic Asparagus:

  • 1/4 cup olive oil
  • 1 pound jumbo asparagus, stems trimmed and spears blanched in salted water
  • 1 pinch kosher salt, plus additional, to taste, divided
  • 1 pinch ground black pepper, plus additional, to taste, divided
  • 1/4 teaspoon crushed red pepper flakes
  • 2 garlic cloves, minced
  • 1/2 lemon, juice only
  • 2 tablespoons unsalted butter
  1. To make chateaubriand: Pat chateaubriand dry with paper towels. Season on all sides with salt and pepper; bring to room temperature, about 30 minutes.
  2. Preheat oven to 250 F.
  3. In large cast-iron pan, bring grapeseed oil to high heat.
  4. Sear chateaubriand on all sides until golden brown, 2-3 minutes per side.
  5. Remove chateaubriand from pan, reserving pan drippings; place chateaubriand on wire rack-lined baking sheet. Bake according to cooking chart for cook time and desired doneness. Use meat thermometer to ensure doneness.
  6. Rest chateaubriand 15-20 minutes. Slice to desired thickness.
  7. To make red wine gravy: Bring cast-iron pan with reserved chateaubriand drippings to high heat then add shallots and minced garlic. Brown 30 seconds.
  8. Add red wine and deglaze pan, cooking until reduced by half, about 3 minutes.
  9. Reduce heat to medium and whisk in 2 tablespoons butter and flour until all clumps have disappeared and mixture is well-incorporated, 3-4 minutes.
  10. Add water and bouillon cubes; bring to boil then whisk in stone ground mustard.
  11. Reduce to low heat and simmer until achieving sauce-like consistency, 7-8 minutes.
  12. Season with salt and pepper, to taste. Turn off heat and whisk in remaining butter until fully melted and emulsified into sauce.
  13. To make lemon-garlic asparagus: In large saucepan, bring olive oil to medium-high heat.
  14. Add asparagus and season with salt, ground black pepper and crushed red pepper flakes. Sear undisturbed about 1 minute.
  15. Turn asparagus and add minced garlic, sauteing about 10 seconds. Add lemon juice and continue sauteing until reduced by two-thirds, about 1 minute.
  16. Turn off heat and add butter, stirring until emulsified into pan sauce. Season with salt and ground black pepper, to taste.
  17. Serve chateaubriand with lemon-garlic asparagus and red wine gravy.

Crab Stuffed Lobster Tails with Dirty Rice

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4

Dirty Rice:

  • 2 cups jasmine rice
  • water
  • 1/2 cup vegetable oil
  • 1 pound Omaha Steaks Ultra-Premium Ground Beef
  • 1 tablespoon kosher salt, plus additional, to taste, divided
  • 1 teaspoon black pepper, plus additional, to taste, divided
  • 1 teaspoon garlic powder
  • 2 teaspoons smoked paprika
  • 2 tablespoons unsalted butter
  • 1 medium red bell pepper, small diced
  • 2 green onions, minced
  • 1 cup small diced yellow onion
  • 1/2 cup tomato-based sofrito
  • 3 1/2 cups chicken broth

Crab Stuffing:

  • 3/4 cup mayonnaise
  • 2 teaspoons seafood seasoning
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 lemon, juice only
  • 20 butter crackers, finely crushed
  • 1 pound jumbo lump crab meat

Crab Stuffed Lobster:

  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh lemon juice
  • 4 Omaha Steaks Cold Water Lobster Tails (5 ounces each), halved lengthwise
  1. To make dirty rice: Rinse jasmine rice with water until water is clear. Drain.
  2. In large saucepot, bring vegetable oil to medium-high heat.
  3. Add ground beef, 1 tablespoon salt, 1 teaspoon black pepper, garlic powder and smoked paprika; saute 5 minutes until browned.
  4. Using slotted spoon, remove browned beef and set aside.
  5. Add butter to pot then add red bell pepper, green onions and yellow onions. Saute 2 minutes until lightly caramelized.
  6. Add sofrito and jasmine rice to pot; saute 1 minute. Add cooked ground beef and chicken stock; bring to boil. Once mixture boils, reduce heat to simmer 10 minutes. Turn off heat and leave lid on pot 5 minutes. Fluff rice with fork and season with salt and pepper, to taste.
  7. To make crab stuffing: In medium bowl, whisk mayonnaise, seafood seasoning, Dijon mustard, Worcestershire sauce and lemon juice.
  8. Gently fold in crushed butter crackers and crab meat. Set aside.
  9. To make crab stuffed lobster: Preheat oven to 425 F.
  10. Stir melted butter, salt and lemon juice. Brush lobster tails with butter mixture.
  11. Divide crab stuffing into eight portions. Stuff each lobster tail half with crab stuffing, pressing stuffing into lobster. Place stuffed lobster tails on aluminum foil-lined sheet pan and bake 10-12 minutes, or until golden brown. Serve with dirty rice.

Pepper-Crusted Prime Rib with Creamy Horseradish Sauce and Crushed Potatoes

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 10 minutes
Cook time: about 2 1/2 hours
Servings: 4-6

Creamy Horseradish Sauce:

  • 15 ounces crema or sour cream
  • 1/3 cup mayonnaise
  • 2 tablespoons horseradish
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons minced fresh chives
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon hot sauce
  • 1/2 teaspoon kosher salt, plus additional, to taste, divided
  • 1/2 teaspoon white pepper, plus additional, to taste, divided
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika

Pepper Rub:

  • 3 tablespoons kosher salt
  • 1 tablespoon ground peppercorn medley
  • 2 teaspoons ground guajillo chili
  • 1 teaspoon dried thyme leaves

Prime Rib:

  • 1 Omaha Steaks Boneless Heart of Prime Rib Roast (4 pounds)
  • pepper rub
  • 1/4 cup grapeseed oil

Crushed Potatoes:

  • 1 pound baby red skin potatoes
  • cold water
  • 1 pinch kosher salt, plus additional, to taste, divided
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 2 tablespoons finely minced Italian parsley
  • ground black pepper
  1. To make creamy horseradish sauce: In medium bowl, whisk crema, mayonnaise, horseradish, vinegar, chives, Worcestershire sauce, lemon juice, hot sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, onion powder, garlic powder and paprika until well-incorporated. Season with additional salt and white pepper, to taste.
  2. To make pepper rub: In small bowl, stir salt, peppercorns, chili and thyme.
  3. To make prime rib: Pat prime rib dry with paper towels. Season on all sides with pepper rub and bring to room temperature, about 30 minutes.
  4. Preheat oven to 250 F.
  5. In large cast-iron pan, bring grapeseed oil to medium-high heat.
  6. Sear prime rib on all sides until golden brown, 2-3 minutes per side.
  7. Place seared prime rib on wire rack-lined baking sheet. Bake according to cooking chart for cook time and desired doneness. Use meat thermometer to ensure doneness. Cook until internal temperature is 10 F below desired doneness.
  8. Rest prime rib 15-20 minutes. Slice to desired thickness.
  9. To make crushed potatoes: Preheat oven to 425 F.
  10. Add potatoes to stockpot. Cover with cold water by about 1 inch and add 1 pinch salt. Over high heat, boil 8-10 minutes, or until fork tender. Drain and completely cool with running cold water.
  11. Once cool, carefully crush potatoes with palms until skin breaks and potatoes are slightly crushed.
  12. In medium bowl, whisk olive oil, garlic and parsley.
  13. Place crushed potatoes on aluminum foil-lined baking sheet and toss lightly with olive oil mixture. Season potatoes on both sides with kosher salt and ground black pepper, to taste. Roast potatoes until crisped and golden brown, 15-17 minutes.
  14. Serve prime rib with crushed potatoes and creamy horseradish sauce.

 Source: Omaha Steaks

 
Videos 21 September 2022

Sumac-Crusted Filet Mignon with Honey-Lemon Glazed Carrots and Garlic Mashed Potatoes

(Family Features) Creating traditions is a festive focal point for many families throughout the holiday season, and a timeless way to bring your nearest and dearest back year after year is with an exquisite meal.

With a combination of savory, salty and sweet bites, Sumac-Crusted Filet Mignon with Honey-Lemon Glazed Carrots and Garlic Mashed Potatoes provides a little something for everyone. At the center of this seasonal feast is tender, flavorful cuts of filet mignon, hand-cut by master butchers at Omaha Steaks to make your family’s holiday truly special.

To find more holiday recipe inspiration, visit OmahaSteaks.com/Blog.

Watch video to see how to make this recipe!

Sumac-Crusted Filet Mignon with Honey-Lemon Glazed Carrots and Garlic Mashed Potatoes

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: about 20 minutes
Servings: 4

Garlic Mashed Potatoes:

  • 2          pounds russet potatoes, medium diced, skin on
  • cold water
  • 1          teaspoon kosher salt, plus 1 pinch, plus additional, to taste, divided
  • 1/2       pound unsalted butter
  • 4          cloves garlic, minced
  • 1          cup heavy cream
  • 1/2       teaspoon ground white pepper, plus additional, to taste, divided

Honey-Lemon Glazed Carrots:

  • 2/3       cup honey
  • 1/4       cup fresh-squeezed lemon juice
  • 1/2       teaspoon sumac
  • 1/4       teaspoon lemon zest
  • 2          pinches kosher salt, plus additional, to taste, divided
  • 1          pinch ground black pepper, plus additional, to taste, divided
  • water
  • 1          pound baby rainbow carrots
  • 1/3       cup olive oil
  • 1          tablespoon unsalted butter

Sumac-Crusted Filet Mignon:

  • 4          Omaha Steaks Private Reserve Filet Mignons (7 ounces each)
  • 2          tablespoons kosher salt
  • 1          tablespoon sumac
  • 2          teaspoons ground black pepper
  • 1          teaspoon dried thyme leaves
  • 1/3       cup grapeseed oil
  • 3          tablespoons unsalted butter, divided
  1. To make garlic mashed potatoes: Add potatoes to stockpot. Cover with cold water by about 1 inch and add 1 pinch salt. Turn on high heat and bring to boil 12-15 minutes, or until fork tender. Drain and place potatoes in large mixing bowl.
  2. In saucepan over medium heat, melt butter. Add garlic and simmer 5 minutes. Add heavy cream, 1 teaspoon kosher salt and 1/2 teaspoon white pepper; bring to boil. When mixture boils, reduce to simmer 3 minutes then remove from heat.
  3. Mash hot potatoes until most lumps are gone. Using hand mixer on low speed, slowly add butter and cream mixture until desired smoothness and taste.
  4. Season with salt and white pepper, to taste.
  5. To make honey-lemon glazed carrots: In small bowl, whisk honey, lemon juice, sumac, lemon zest, 1 pinch salt and 1 pinch pepper.
  6. Preheat oven to 425 F.
  7. Fill stockpot 2/3 full with water. Bring to boil and add 1 pinch salt. Blanch carrots in boiling water 5 minutes. Drain and shock with cold water. When cool enough to handle, halve carrots lengthwise.
  8. In large saute pan over medium-high heat, add oil and butter.
  9. Add carrots to pan, flat sides down, and season with salt and pepper, to taste. Sear until browned, about 2 minutes.
  10. Flip carrots and season with salt and pepper, to taste. Add half of glaze to pan and glaze generously. Bake 3 minutes. Add remaining glaze to carrots and bake 2 minutes. Remove glazed carrots from oven.
  11. To make sumac-crusted filet mignon: Thaw filet mignons in refrigerator overnight, pat dry with paper towels then bring to room temperature 30 minutes.
  12. In small bowl, whisk kosher salt, sumac, black pepper and dried thyme. Season steaks on all sides.
  13. In cast-iron pan over high heat, add grapeseed oil.
  14. Place filets in pan and cook 4 minutes until browned and seared. Add 1 tablespoon butter to pan. 
  15. Flip filets and butter baste about 20 seconds. Cook filets 3 minutes for medium-rare.
  16. Remove filets from pan and top each with 1/2 tablespoon butter. Rest steaks 7-8 minutes.
  17. Place garlic mashed potatoes on plate and top with sumac-crusted filet mignon. Place honey-lemon glazed carrots next to filet mignon and mashed potatoes.

Source: Omaha Steaks

Videos 19 September 2022

Roasted Garlic Whipped Feta Crostini

(Family Features) Before the big meal, gifts and cherished moments at the family table, almost every holiday party starts with an important tradition: breaking the ice. This year, you can serve up a smile and start the party with this crave-inducing appetizer to get everyone talking.

The sweet touch of Roasted Garlic Whipped Feta Crostini from Milk Means More can be your delightful way to brighten the season of gifts and gatherings. With its creamy cheesiness from a homemade whipped topping boasting the richness of feta and whole milk, it’s an easy and tasty way to invite friends, family and neighbors into your home. This shareable treat comes together in a cinch while adding pops of cheerful color to plates and platters.

Find more holiday recipe inspiration at MilkMeansMore.org.

Watch video to see how to make this recipe!

Roasted Garlic Whipped Feta Crostini

Recipe courtesy of Liz Della Croce of “The Lemon Bowl” on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 16

  • 1          bulb garlic (about 12 cloves)
  • 4          tablespoons olive oil, plus additional for drizzling, divided
  • 1 1/2    teaspoons salt, divided
  • 1 1/2    teaspoons pepper divided
  • 32        baguette slices
  • 8          ounces feta cheese
  • 1/2       cup whole milk, plus additional, if necessary (optional)
  • 2          tablespoons lemon juice
  • 1/2       cup pomegranate seeds
  • 1/4       cup parsley, minced
  1. Preheat oven to 400 F. Slice garlic bulb in half, exposing garlic heads, and place in center of large piece of tinfoil. Drizzle each half with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Wrap foil tightly around garlic and roast until caramelized, about 30 minutes.
  2. Place baguette slices on large baking sheet and drizzle with olive oil. Bake on second rack in oven until golden brown about 10 minutes; set aside.
  3. In high-speed food processor, pulse feta cheese, milk, lemon juice, remaining salt, remaining pepper and roasted garlic cloves until whipped and creamy, adding more milk as needed to reach desired consistency. Check for seasoning and adjust, to taste.
  4. To serve, spread each baguette slice with whipped feta and sprinkle with pomegranate seeds and minced parsley.

Source: United Dairy Industry of Michigan

Meal Ideas 19 September 2022

Warm Up Fall with Filling Family Meals

(Family Features) Cooler fall months call for comforting, hearty meals that taste just as delicious as they look. Filling recipes like chili and pasta make the season a special time for spending quality moments with those you love.

This fall, turn to a time-saving ingredient like Newman’s Own Sockarooni Pasta Sauce with its blend of tomatoes, mushrooms and bell peppers plus a few signature spices. This versatile sauce made with high-quality ingredients is ready to be a new favorite at your home in recipes like Chili Con Carne, a satisfying dish that can simmer on the stove while you help little ones with homework.

If your family and friends love sharing pasta on those cool, crisp evenings, Lasagna a la Sockarooni can help you impress guests as a quick, easy recipe elevated by creamy and buttery bechamel sauce.

Along with comforting foods, fall is also a time for giving. You can put tasty food on your own table while helping nourish and transform the lives of children who face adversity with Newman’s Own’s radically good commitment to “giving it all away.” As with all of its products, 100% of profits from Sockarooni Pasta Sauce is donated to organizations that help kids.  

Learn more about supporting that commitment and find additional autumn recipes by visiting NewmansOwn.com.

Chili Con Carne

Prep time: 20 minutes
Cook time: 2 hours
Servings: 8

  • 2 cups diced onion
  • 3 cloves garlic, minced
  • 1 green pepper, seeded and chopped
  • 2 tablespoons cooking oil
  • 2 pounds coarsely ground lean beef
  • 2 cups kidney beans, soaked overnight
  • 1 jar Newman's Own Sockarooni or Marinara Pasta Sauce
  • 2-3 cups water
  • 2-3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • salt, to taste
  • pepper, to taste
  • 1 cup chopped celery
  • 1 can (8 ounces) corn
  • sour cream, for garnish
  • lime wedges, for garnish
  1. Saute onion, garlic and green pepper in oil until soft. Add beef and brown. Add kidney beans, pasta sauce, water, chili powder, cumin and salt and pepper, to taste. Simmer, uncovered, 1 hour, stirring frequently.
  2. Add celery and corn; simmer 1 hour. Garnish with sour cream and lime wedges.

Substitution: Use 3 cups cooked rice for meat to make vegetarian chili.

Lasagna a la Sockarooni

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 9

  • Salted water
  • 1 package lasagna noodles
  • 1 jar Newman's Own Sockarooni Pasta Sauce
  • 2 cups Parmigiano Reggiano cheese, grated

Bechamel Sauce:

  • 4 tablespoons butter
  • 1/2 cup all-purpose flour
  • 1 1/2 cups whole milk
  1. Over high heat, boil large pot of heavily salted water. Once boiling, add lasagna noodles and cook until al dente then drain and set aside.
  2. To make bechamel sauce: In saucepan over medium-low heat, melt butter. Add flour and stir with wooden spoon until paste forms. Add small amount of milk and stir until mixture loosens. Gradually add remaining milk and continue stirring with whisk. Cook sauce over low heat until thickened, about 10 minutes.
  3. Preheat oven to 375 F.
  4. In large, deep, oven-proof casserole dish, ladle small amount of pasta sauce followed by small amount of bechamel sauce. Sprinkle some Parmigiano Reggiano cheese over sauces and layer with three lasagna noodles. Continue pattern until dish is complete. Top final layer of noodles with remaining bechamel sauce and grated Parmigiano Reggiano.
  5. Bake 25-30 minutes until golden brown and bubbling. Cool prior to serving.

Source:

Newman’s Own

Videos 02 September 2022

Chipotle Chicken Flatbread

(Family Features) When dining outside with your loved ones, there are few things better than a tasty dish the whole family can enjoy. This Chipotle Chicken Flatbread makes for a perfect al fresco meal.

Prepared along with a fresh salad or simply enjoyed by itself, this flatbread is simple to make and even kids will love adding the toppings and sauce. It’s colorful and fresh, making it a perfect addition to get-togethers on the patio.

Plus, the cooking time is only 16 minutes, which makes this a quick and delicious solution to defeat.

For more al fresco recipe ideas, visit Culinary.net.

Watch video to see how to make this recipe!

 

Chipotle Chicken Flatbread

Adapted from butteryourbiscuit.com

  • 2          flatbreads
  • 2          cups shredded mozzarella cheese
  • 1          clove garlic, diced
  • 4          chicken tenders, cooked and cubed
  • 1          pint cherry tomatoes, quartered
  • salt, to taste
  • pepper, to taste
  • 1/2       cup ranch dressing
  • 1 1/2    teaspoons chipotle seasoning
  • 2          tablespoons cilantro leaves, chopped
  1. Preheat oven to 375 F.
  2. Place parchment paper on baking sheet and add flatbreads. Sprinkle cheese on flatbreads. Top with garlic, chicken and tomatoes. Season with salt and pepper, to taste. Bake 16 minutes until cheese is melted.
  3. In small bowl, mix ranch and chipotle seasoning.
  4. Drizzle ranch dressing on flatbread and sprinkle with cilantro leaves.
Meal Ideas 09 May 2022

A Grilled Take on a Traditional Italian Meal

(Family Features) Warm weather means grilling season is back, but evenings spent around the grill are no longer just for hot dogs and burgers. This summer, impress family and friends with creative new recipes that put a spin on your traditional go-to meals.

To start, try bringing other cultural influences to the table. Get inspired by this Sweet Italian Sausage Polenta, starring flavor-packed Carando Sweet Italian Sausage and vinegar-laced peppers over soft, creamy polenta. Simple and satisfying, this recipe may just earn a permanent spot on your summer menu.

Whether you’re grilling for neighbors or gathering the family for a weeknight meal, the sausage is convenient, easy to prepare and can help turn any occasion into a memorable one. Made from 100% pork and loaded with traditional Italian herbs and spices, it pairs perfectly with this creamy polenta, as well as pizzas, sandwiches, kebabs and more.

Find more ways to put your own spin on summer grilling at Carando.com.

Sweet Italian Sausage Polenta

Total time: 35 minutes
Servings: 4

  • 1 package Carando Sweet Italian Sausage
  • 8 cups chicken stock
  • 2 cups dry polenta
  • 8 tablespoons unsalted butter
  • 1/2 cup Parmesan cheese, grated
  • 3 tablespoons olive oil
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1 medium yellow onion, julienned
  • 1 tablespoon fresh garlic, minced
  • 1/4 cup white wine
  • 1/4 cup red wine vinegar
  • 2 tablespoons honey
  • 2 teaspoons oregano
  1. Heat grill to medium-low. Grill sausages 15-20 minutes, using tongs to turn frequently; reserve.
  2. In heavy-bottomed pot, whisk stock and polenta; bring to boil. Cook, stirring frequently, about 15 minutes, or until thick and creamy.
  3. Remove polenta from heat and whisk in butter and cheese. Reserve until ready to serve.
  4. Heat pan over medium-high heat. Add olive oil, peppers, onions and garlic; and saute until vegetables soften and just begin to color.
  5. Deglaze pan with white wine and reduce by half. Add vinegar, honey and oregano; cook until reduced by half.
  6. Add sausages to pan to warm.
  7. When sausages are warm, place polenta on large platter then top with sausages, peppers and onions.

Source: Carando

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

 

Grilling-Tailgating 23 March 2022

Get to the Grill for Fresh, Homemade Flavor

(Family Features) Once the weather warms and the patio beckons, it’s time to break out the grill for home-cooked meals in the great outdoors. When your family tires of baked dishes and stovetop recipes, the smell of fresh flavors on the grates offers the reprieve of something new.

For your next cookout with loved ones, enjoy all the flavor and none of the hassle with Grilled Quinoa Paella. Made with Success Tri-Color Quinoa and its boil-in-bag process that takes just 10 minutes, you can celebrate more moments around the grill and spend less time in the kitchen.

If you’re the kind of person who struggles deciding between proteins, this recipe is for you as it’s loaded with chicken, chorizo sausage and shrimp. Combined with an array of veggies, it’s ideal for sharing with family and friends.

When the occasion calls for a meatless meal, this Mexican Grilled Corn Salad serves as a crowd favorite at barbecues or as a simple weeknight dinner. Grilled corn, sour cream, mayonnaise, feta cheese and chili powder are tossed with sweetly aromatic Success Jasmine Rice that cooks up soft and fluffy for a uniquely delicious flavor.  

Find more inspiration to light up the grill at SuccessRice.com.

Grilled Quinoa Paella

Prep time: 20 minutes
Cook time: 30 minutes
Servings: 6

  • 2 bags Success Tri-Color Quinoa
  • 4 cups chicken broth
  • 1 cup canned diced tomatoes
  • 1 cup frozen peas
  • 3/4 teaspoon smoked paprika
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 onion, sliced into 1/4-inch rounds
  • 1 red bell pepper, halved
  • 4 boneless, skinless chicken thighs
  • 12 ounces medium shrimp, peeled and deveined
  • 2 cured chorizo sausages
  • 1/4 cup finely chopped fresh parsley
  • 3 tablespoons lemon juice
  1. Preheat grill to medium-high heat; grease grates well.
  2. Prepare quinoa according to package directions, substituting chicken broth for water. Drain, reserving 1 cup chicken broth.
  3. In large saucepan, stir diced tomatoes with reserved chicken broth; bring to boil. Cook 3-5 minutes, or until thickened slightly. Stir in quinoa, peas and smoked paprika. Cook 1 minute. Cover and let stand 10 minutes.
  4. In small bowl, stir olive oil, garlic, paprika, salt and pepper. Brush marinade over onion and red pepper. Toss half of remaining marinade with chicken and remaining marinade with shrimp.
  5. Grill chicken 6-8 minutes per side, or until well-marked and internal temperature reaches 165 F. Grill sausages, turning occasionally, 6-8 minutes, or until well-marked and heated through. Grill shrimp 2-3 minutes per side, or until well-marked and cooked through. Grill red pepper and onion 2-3 minutes per side, or until well-marked and tender.
  6. Chop chicken, sausage, red pepper and onion into bite-size pieces. Stir into quinoa mixture. Stir in shrimp, parsley and lemon juice. Serve warm or at room temperature.

Mexican Grilled Corn Salad

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

  • 1 bag Success Jasmine Rice
  • 3 ears corn
  • 1/4 cup lime juice
  • 3 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon lime zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1/3 cup finely crumbled feta cheese
  • 2 green onions, thinly sliced
  1. Prepare rice according to package directions. Set aside and allow to cool completely.
  2. Preheat grill to medium-high; grease grates well. Grill corn 10-12 minutes, or until well-marked and tender. Allow to cool slightly. Slice corn kernels from cobs and reserve.
  3. In medium bowl, stir lime juice, mayonnaise, sour cream, garlic, chili powder, lime zest, salt, pepper and cumin. Add rice, corn, feta and green onions. Toss well.

Source: Success Rice

Meal Ideas 21 March 2022

A Savory Meal for Spring Celebrations

(Family Features) From picnics and family reunions to al fresco meals on the patio, flavor and freshness can make springtime dishes truly mouthwatering. As you plan your spring menu for time with loved ones, think outside the box with recipes that can feed a crowd.

One easy way to elevate your warm weather entertaining is with a lean, delicate protein like grass-fed lamb available at Whole Foods Market from Atkins Ranch, a leader in environmental stewardship and one of the first members of Land to Market, which advocates for regenerative agriculture – a type of outcomes-based land management that seeks to heal landscapes instead of degrading them. In fact, many of the lamb ranchers set aside areas for conservation purposes to focus on regenerating land and water to keep the environment as pristine as possible.

The lambs are raised just as nature intended: 100% grass-fed and free to roam on pastures in fresh air and sunshine, culminating in a result that’s better for you, the animals and the planet.

As the first lamb producer in the world to achieve Non-GMO Project verification, Atkins Ranch is also the first to achieve Global Animal Partnership Step-4 certification for farm animal welfare. If you’re unfamiliar with lamb, consider these cooking tips and pairing options for a deliciously divine spread at your next springtime soiree.

How to Cook Lamb
For cuts like legs, shanks, shoulder roasts and stew meat, slow cooking is the answer. This Herb Crusted Bone-In Leg of Lamb, for example, is roasted for about 3 hours to reach a juicy tenderness complemented by fresh herbs and a mint sauce.

Turn to the grill or stovetop for a quicker cooking method with cuts such as chops, rack and ground lamb. Cooking over an open fire allows the smokiness to meld with lamb’s naturally rich flavor.

What to Pair with Lamb
With its rich, meaty flavor, lamb is a perfect main course for spring meals. Try balancing it out with these sides:

  • Salad – Like many proteins, lamb is complemented well by fresh greens. Toss baby spinach with a light vinaigrette and fresh fruit, like strawberries, for a true springtime salad.
  • Sweet Potatoes – The subtlety of a sweet potato dish is nearly a must to pair with lamb. Sweeten the meal even further by mashing with orange juice and zest for a lightly tangy side.
  • Asparagus – A classic side for many spring meals, roasted asparagus is easy to prepare whether in the oven or on the grill.

Find more grass-fed lamb cooking tips and recipes at AtkinsRanch.com.

Herb Crusted Bone-In Leg of Lamb

Prep time: 3 hours
Cook time: about 3 hours (depending on size and doneness)
Servings: 15

  • 1 Atkins Ranch bone-in leg of lamb (about 8 pounds)
  • 1/4 cup olive oil
  • 8 cloves garlic, finely minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons kosher salt
  • 1/4 cup white wine

Herb Crust:

  • 2 large egg whites
  • 2 tablespoons minced rosemary leaves
  • 2 tablespoons minced thyme leaves
  • 2 tablespoons ground peppercorns
  • 1 tablespoon kosher salt
  • fresh mint sauce, for serving
  1. About 2 hours before preparing, remove leg of lamb from fridge to ensure even cooking. Remove gland to prevent gaminess during cooking.
  2. Preheat oven to 325 F on convection setting. Score skin of both sides of leg of lamb.
  3. In bowl, whisk olive oil, garlic, Dijon mustard, salt and white wine. Brush onto both sides of lamb, pressing into scored crevices.
  4. Place leg in roasting pan on roasting rack. Insert cooking probe into thickest part of meat, not touching bone. Cook about 1 hour and 20 minutes, or until internal temperature reaches 95 F.
  5. Reduce oven temperature to 300 F and cook to desired doneness. For medium-rare doneness, remove lamb once probe reaches 125 F.
  6. To make herb curst: In bowl, whisk egg whites until evenly foamy with tiny bubbles. Brush onto both sides of lamb.
  7. In separate small bowl, mix rosemary, thyme, peppercorns and salt. Press herb crust mixture onto areas brushed with egg whites. Place back in pan and cook about 5-7 minutes until crust is formed and browned. Remove from oven and rest 30 minutes.
  8. Carve lamb, arrange on platter and serve with fresh mint sauce.

Source: Atkins Ranch

Meal Ideas 07 February 2022

Made with Love

Set the table for romance with a delicious date night at home

(Family Features) Planning a delicious, romantic date night doesn’t have to take you any further than your own kitchen. You don’t have to be an accomplished chef to set the table for romance, but you can take inspiration from simple, quality Italian dishes to celebrate the link between food and love.

As these recipes show, a romantic meal can be ready in minutes or, like a great love story, simmered to perfection. To plan the ultimate date night at home, start by choosing one of these dreamy main dishes made with mouthwatering sauces.

Flavorful sauces make a great Italian meal, but the sauce doesn’t need to be made from scratch (at least, not completely). For example, Bertolli d’Italia sauces are made in Italy for authentically delicious flavor. They are crafted with tomatoes vine-ripened under the Italian sun, finely aged Italian cheeses, fresh cream and Mediterranean olive oil. The result is a sauce that’s perfect for your date-night meal.

Once you select your main course, prepare a simple salad of greens with a drizzle of Italian vinaigrette or Caesar dressing. Pop a loaf of bakery-fresh Italian or focaccia bread into the oven to warm through and serve with butter or olive oil for dipping. If you’re so inclined, cap off the meal with a classic Italian dessert from your local bakery, like tiramisu, cannoli or a creamy panna cotta topped with fresh fruit.

Find more romantic dishes perfect for sharing at Bertolli.com.

Italian Sausage Spinach and Tomato Rigatoni

Prep time: 10 minutes
Cook time: 20 minutes

  • Water
  • 1/2 box rigatoni pasta
  • 1 tablespoon olive oil
  • 1/2 cup onions, chopped
  • 4 cloves garlic, minced
  • 1/2 cup mushrooms, sliced
  • 16 ounces sweet Italian sausage
  • 1 jar Bertolli d'Italia Marinara Sauce
  • 2 cups fresh baby spinach
  • salt, to taste
  • pepper, to taste
  • Parmesan cheese, for garnish
  1. Bring large stockpot of water to boil. Boil rigatoni pasta until al dente. Drain and set aside.
  2. In saute pan over medium heat, add olive oil. Add onions, garlic and mushrooms. Saute until vegetables start to brown. Add Italian sausage and cook until done, breaking into small pieces. Add sauce and bring to low boil.
  3. Add baby spinach. Cook until spinach is mostly wilted. Season with salt and pepper, to taste.
  4. Add drained pasta to pan with sausage and sauce. Toss and divide between plates. Garnish with Parmesan cheese.

Red Wine Braised Beef Short Rib Ragu

Prep time: 25 minutes
Cook time: 3 hours

  • 2 tablespoons olive oil
  • 4 pounds bone-in beef short ribs
  • salt, to taste
  • ground black pepper, to taste
  • 1 stalk celery, chopped
  • 1 large carrot, peeled and finely diced
  • 1 small onion, chopped
  • 8 cloves garlic, finely chopped
  • 4 tablespoons tomato paste
  • 1 cup red wine
  • 4 sprigs fresh rosemary
  • 2 sprigs fresh sage leaves, chopped
  • 8 sprigs fresh thyme
  • 2 bay leaves
  • 1 jar Bertolli d'Italia Marinara Sauce
  • 2 cups beef bone broth
  • water
  • 24 ounces pappardelle pasta or preferred pasta
  • freshly grated Parmesan cheese, for garnish
  1. Heat oven to 350 F.
  2. In 5-quart Dutch oven, heat olive oil over medium heat. Season short ribs with salt and ground black pepper, to taste. Place one layer of short ribs in pot. Set remaining ribs aside.
  3. Cook ribs 3-4 minutes per side until browned. Transfer to plate and set aside. Repeat with remaining short ribs.
  4. Add celery, carrots and onion to pot used to brown ribs. Stir and cook until vegetables are browned, about 15 minutes.
  5. Add garlic and stir 1-2 minutes. Add tomato paste. Cook 2-3 minutes.
  6. Carefully pour red wine into pot.
  7. Stir and scrape any browned bits from bottom of pot. Cook 3-4 minutes until wine is almost completely absorbed into vegetables.
  8. Add rosemary, sage, thyme and bay leaves to pot. Add sauce, bone broth and browned ribs. Cover pot and place in oven 2 1/2-3 hours, or until ribs are fall-apart tender.
  9. Remove pot from oven. Transfer ribs to plate or cutting board. Remove and discard herb stems and bay leaves. Remove bones from ribs then shred meat into bite-sized pieces using two forks or tongs. Return shredded ribs to pot with ragu. Stir to combine. Set aside.
  10. Bring large stockpot of water to boil. Boil pappardelle pasta until al dente. Add drained pasta to pot with beef ragu and toss until combined.
  11. Garnish with freshly grated Parmesan cheese.

Creamy Italian Garlic Chicken Pasta

Prep time: 10 minutes
Cook time: 20 minutes

  • 2 tablespoons olive oil
  • 2 large chicken breasts
  • 1 teaspoon Italian seasoning
  • salt, to taste
  • pepper, to taste
  • 4 cloves garlic, minced
  • 1/4 cup onions, chopped
  • 1/4 cup sun-dried tomatoes, cut into strips
  • 2 tablespoons capers, drained
  • 6 fresh basil leaves, sliced
  • 1 jar Bertolli d'Italia Creamy Rosa Sauce
  • 1/2 cup heavy cream
  • water
  • 1/2 box Casarecce or preferred pasta
  • parsley, for garnish
  • Parmesan cheese, for garnish
  1. In saute pan over medium heat, add olive oil. Season chicken with Italian seasoning and salt and pepper to taste. Sear chicken breasts on both sides until browned. Remove from pan and set aside.
  2. Add garlic and onions to hot pan. Cook until starting to brown. Add sun-dried tomatoes, capers and basil; stir. Add sauce and heavy cream; cook until mixture starts boiling.
  3. Bring large stockpot of water to boil. Boil Casarecce pasta until al dente. Divide pasta between two plates. Place one chicken breast over pasta on each plate and top with additional sauce, parsley and Parmesan cheese.

Source: Bertolli

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