(Family Features) Turn up the heat this summer and spice your way to delicious warm-weather recipes by using subtle ingredients that bring out bold flavors in your favorite foods. Adding a taste-enhancing option to your repertoire – Tajín Fruity Chamoy Sauce – can make your summer get-togethers the talk of the neighborhood.

Cool off while enjoying mildly spicy dishes. Made with 100% natural chiles, lime juice, sea salt and a hint of apricot, Tajín Fruity Chamoy Sauce offers a unique sweet-and-spicy flavor without too much heat. Perfect for drizzling over fresh fruits and veggies like mango, pineapple, watermelon and more, it’s also commonly used to bring fruity, subtle spice to a wide variety of recipes including beverages and snacks, like smoothies, mangonadas, ice pops and cold drinks.

For example, in this Savory Mango Chamoy Daiquiri, the apricots create a fruity, tangy flavor that’s a nice, refreshing twist on a traditional drink.

Bringing a touch of heat to summer cookouts can be a breeze with mild hot sauces added to dishes like these Spiced Pork Ribs, which can be created start-to-finish in the oven or taken outside to sear on the grill. Just a handful of ingredients are required to season the ribs to spicy perfection before wrapping them in foil and letting your oven do the work.

The key ingredient for the right touch of subtle heat without being overwhelming is Tajín Mild Hot Sauce, a unique, flavorful addition to your cabinet that pairs well with savory snacks like tortilla chips, chicken wings, pizza and even micheladas. The lime is what makes it different from other hot sauces.

Made with 100% natural mild chiles, lime juice and sea salt without added sugars or coloring, it can be enjoyed by the whole family as a versatile way to enhance favorite foods with a mild but wild flavor.

Both recipes can be easily enhanced with a simple concept: just pair Tajín Clásico seasoning with either or both of the sauces to create unique flavor combinations, a tasty “mix it” tactic to add to your warm-weather menu and make it uniquely yours.  

Find more recipes that crank up the heat this summer by visiting Tajín.com/us.

Spiced Pork Ribs

Total time: 3 hours, 10 minutes
Servings: 6

• 2 racks (about 4 pounds) baby back ribs
• 1/4 cup Tajín Clásíco Seasoning
• 1/4 cup Tajín Mild Hot Sauce, plus additional for serving, divided
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• lime wedges, for serving
• mashed potatoes or steamed rice, for serving (optional)

1. Rub ribs with seasoning. Marinate at least 4 hours or overnight in refrigerator.
2. Preheat oven to 300 F. Combine hot sauce, oil and brown sugar; brush over both rib racks.
3. Line baking sheet with double layer of aluminum foil with enough overhang to wrap foil around ribs.
4. Lay ribs, bone side down, on foil-lined baking sheet. Wrap foil around ribs and seal. Place on baking sheet.
5. Fill large baking dish or roasting pan with 2 inches of boiling water. Place on lower oven rack to keep ribs moist as they bake. Place ribs on middle oven rack.
6. Bake 2 1/2-3 hours, or until meat is tender and just starting to fall off bone.
7. Preheat broiler. Unwrap ribs and place on foil-lined baking sheet. Broil 4-6 minutes on middle oven rack, or until lightly charred and caramelized.
8. Serve with lime wedges and additional hot sauce.
9. Serve with mashed potatoes or steamed white rice, if desired.

Savory Mango Chamoy Daquiri

Total time: 15 minutes
Servings: 2

Rim Glass:

• 2 tablespoons Tajín Fruity Chamoy Hot Sauce
• 2 tablespoons Tajín Clásico Seasoning

Drink:

• 4 tablespoons Tajín Fruity Chamoy Hot Sauce, divided
• 1 cup frozen mango cubes, plus additional for garnish, divided
• 1/3 cup natural syrup
• 3 ice cubes
• 1/3 cup orange juice
• 1 tablespoon Tajín Clásico Seasoning, for garnish

1. To rim glass: Rim glass in chamoy hot sauce then seasoning.
2. To make drink: Blend 3 tablespoons chamoy hot sauce, mango cubes, syrup, ice cubes and orange juice.
3. In glass, pour remaining chamoy hot sauce.
4. To serve, garnish with additional mango cubes and sprinkle with seasoning.

Source: Tajín

(Culinary.net) Powering up for a successful game day starts with a pregame spread, and no tailgate or homegate is complete without a spicy dip that brings the heat.

This Game Day Buffalo Chicken Dip is a perfect solution for firing up your crowd as it requires little preparation so you save precious time before kickoff. Whether you bake shortly before the game begins or make it ahead of time for a parking lot party, simply keep it warm and serve with chips or veggie sticks for a quick, shareable appetizer.

Find more ways to turn up the heat on game day at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

Game Day Buffalo Chicken Dip
Servings: 3-4

• 2          cups shredded chicken
• 8          ounces cream cheese
• 1/2       cup sour cream
• 1 1/2    cups sharp cheddar cheese, plus additional for topping, divided
• 1/2       teaspoon onion powder
• 1/2       teaspoon garlic powder
• 1          heavy pinch dried dill
• 1/2       cup hot sauce
• 2          green onions, chopped
• blue cheese crumbles
• chips
• vegetable sticks

1. Heat oven to 400 F.
2. In bowl, mix shredded chicken, cream cheese, sour cream, 1 1/2 cups shredded cheese, onion powder, garlic powder and dried dill until combined. Add hot sauce; mix until combined.
3. Transfer mixture from bowl to oven-safe dish. Top with additional shredded cheese, to taste.
4. Bake until cheese is melted, approximately 15 minutes.
5. Top with blue cheese crumbles and chopped green onion.
6. Serve warm with chips and vegetable sticks.

Source: Culinary.net

(Family Features) Cooking delicious family meals is surely the focus of many home chefs, from quick dishes on busy weeknights to homestyle favorites on the weekend. Equally important, however, is dishing up foods and ingredients you can feel good about serving to your loved ones.

The next time seafood is on the menu, consider the source of your main course. Available fresh, frozen, smoked and canned year-round and nationwide, seafood from Alaska is sustainably harvested, and you can trust it comes from a responsibly managed fishery. Utilizing a science-based approach, the state sustains the long-term vitality of species and their natural habitats, as well as the fishing communities that rely on them.

Fishermen and scientists work together to ensure they only harvest what science tells them the ecosystem can support, so that fish stocks, communities and the marine environment can thrive for generations to come.

Wild, sustainable and harvested in the USA, Alaska seafood is full of flavor and high-quality protein, vitamins, minerals and oils essential to good health, including omega-3s and vitamin D. You can feel good serving your loved ones these Blackened Alaska Cod Tacos as a classic way to spice up your dinner table, or give a sweet heat kick to Spicy Alaska Sablefish in Lettuce Cups with Korean chili paste, miso and honey.

Visit alaskaseafood.org to find more information and family-friendly recipes.

Spicy Alaska Sablefish in Lettuce Cups

Recipe courtesy of the Alaska Seafood Marketing Institute
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4 (2 lettuce cups each)

• 1/4 cup yellow or white miso
• 1 tablespoon Korean chili paste
• 1 tablespoon honey
• 1 pound Alaska sablefish (black cod), cut into 2-ounce portions
• nonstick cooking spray
• 1 small avocado, pitted, peeled and chopped
• 1-1 1/4 cups cooked sushi rice or quinoa
• 1/2 cup chopped English cucumber
• 1/4 cup thinly sliced halved radish
• 1/2 cup pickled ginger, chopped
• 1/2 cup bottled Asian-style salad dressing with wasabi and ginger
• 8 medium-large butter lettuce leaves
• 1/2 cup cilantro leaves

1. Blend miso, chili paste and honey; spread onto Alaska sablefish portions. Place portions on nonstick cooking spray-coated, foil-lined baking sheet. Roast 5-7 minutes, or until fish is opaque throughout and deep golden brown; cool slightly.
2. In mixing bowl, combine avocado, rice or quinoa, cucumber, radishes and ginger; pour in dressing. Toss to coat.
3. To serve, place about 1/3 cup vegetable-rice mixture in each lettuce leaf. Top with one sablefish portion. Sprinkle each lettuce cup with 1 tablespoon cilantro leaves.

Blackened Alaska Cod Tacos

Recipe courtesy of the Alaska Seafood Marketing Institute and Sari Diskin
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 2-3

• 2 cups slaw mix
• 2 tablespoons mayonnaise
• 1 teaspoon hot sauce, plus additional for serving
• 1 lime, divided
• salt, to taste
• pepper, to taste
• nonstick cooking spray
• 1/2 pound Alaska cod
• olive oil
• blackening seasoning, to taste, plus additional, divided
• sea salt, to taste
• 4 small flour tortillas
• 1 avocado, sliced

1. Preheat oven to 400 F.
2. In bowl, mix slaw with mayonnaise, hot sauce, juice from 1/2 lime and salt and pepper, to taste; set aside.
3. Line baking dish with parchment paper and spray with nonstick cooking spray. Place Alaska cod on top and coat lightly with olive oil. Generously season with blackening seasoning and sea salt, to taste.
4. Bake 5 minutes, set oven to broil and broil 3-5 minutes. When fish is done (when it flakes easily with fork and is opaque throughout), remove from oven and break into small chunks with fork.
5. In flour tortillas, add avocado and slaw. Top with chunks of cod and drizzle with additional hot sauce, squeeze of lime juice from remaining 1/2 lime and additional blackening seasoning.

Photo courtesy of Sari Diskin (Blackened Alaska Cod Tacos)

Source: Alaska Seafood Marketing Institute

(Family Features) Road trips, outdoor adventures and relaxing by the pool are some of summer’s most popular activities, and all can be more enjoyable by adding favorite snacks to the mix. Next time you bask in the summer sun, bring along some tasty pecan snacks that allow you stay on track with wellness goals without sacrificing those snack-time delights.

Whether you enjoy their natural sweetness straight from the bag or add them to your go-to recipes, pecans are among the lowest in carbs and highest in fiber of tree nuts, an option that’s perfect for snacking. In fact, each ounce of pecans includes 3 grams of plant-based protein and 3 grams of fiber to go with 12 grams of “good” monounsaturated fat and only 2 grams of saturated fat.

Curb your snack cravings with a savory option like Buffalo-Pecan Pimento Cheese Dip with veggies and crackers, or if something sweeter tempts your taste buds, dive into a tangy treat with these Mini Pecan Lemon Berry Tarts.

Visit AmericanPecan.com for more snacking tips and recipes.

Mini Pecan Lemon Berry Tarts

Total time: 22 minutes
Servings: 24

Mini Pecan Crusts:

• Nonstick cooking spray
• 2          cups pecan pieces
• 1/4       cup butter, melted
• 2          tablespoons sugar

Lemon Filling:

• 1/2       cup lemon curd
• 1/2       cup blueberries, raspberries or combination
• powdered sugar, for dusting (optional)

1. To make mini pecan crusts: Preheat oven to 350 F. Line mini muffin tin with paper liners or spray with nonstick cooking spray.
2. In food processor, blend pecan pieces, butter and sugar until mixture forms coarse dough.
3. Scoop about 2 teaspoons pecan mixture in each muffin tin. Use back of wooden spoon or fingers to press mixture evenly along bottom and up sides of each muffin cup.
4. Bake 12 minutes, or until crusts are golden brown. Allow crusts to cool completely before removing from pan.
5. To assemble crusts: Spoon 1 teaspoon lemon curd into each mini pecan crust. Top with one raspberry or three small blueberries. Dust with powdered sugar, if desired.

Buffalo-Pecan Pimento Cheese Dip

Total time: 15 minutes
Servings: 30

• 1          cup raw pecan pieces
• 1/2       pound (2 cups) sharp cheddar cheese, freshly grated
• 1          jar (4 ounces) sliced pimentos
• 2          tablespoons red hot sauce
• 2          tablespoons mayo
• 1          teaspoon kosher salt
• 1/2       teaspoon fresh cracked pepper
• 1          tablespoon chives, freshly chopped
• veggies, for serving
• crackers, for serving

1. Preheat oven to 350 F.
2. On baking sheet, spread pecans and roast 8-10 minutes, or until golden brown and fragrant, tossing once halfway through. Remove from oven and set aside to cool completely.
3. In bowl, combine cheddar cheese, pimentos with juice, hot sauce, mayo, salt and pepper. Stir until combined. Add 3/4 of pecan pieces and mix until combined.
4. Place dip in serving bowl and top with remaining pecan pieces and freshly chopped chives.
5. Serve with veggies and crackers.

Source: American Pecan Council

(Family Features) Summertime, for many, represents an opportunity to enjoy freshly cooked meals while enjoying time outdoors. Taking your dishes from ordinary to extraordinary starts with chef-inspired recipes that call to mind the flavors of the season.

Whether you’re a steak enthusiast who enjoys nothing more than a tender cut or a summer burger connoisseur looking for a fresh twist on tradition, these recipes call for high-quality beef from Omaha Steaks. Created by Omaha Steaks Executive Chef David Rose, the New York Strips Oscar-Style complement the thick, juicy, marbled flavor of the steaks with sauteed asparagus, bearnaise sauce and jumbo lump crab meat. Or turn your attention to Fried Lobster Po Boy Burgers with pimento remoulade sauce for a tempting way to combine two summertime favorites – seafood and burgers.

Visit OmahaSteaks.com for more summer meal inspiration.

Fried Lobster Po Boy Burgers

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 20 minutes
Cook time: about 20 minutes
Servings: 2

Pimento Remoulade:

• 1/2       cup mayonnaise
• 1 1/2    tablespoons minced pimentos
• 1          tablespoon Dijon mustard
• 1          tablespoon minced bread and butter pickles
• 1          pepperoncino (seeded and minced)
• 1/4       teaspoon smoked paprika
• 1/4       teaspoon garlic powder
• 1/4       teaspoon freshly ground black pepper
• 1          tablespoon freshly squeezed lemon juice
• 3          dashes hot sauce
• kosher salt, to taste

Fried Lobster Tails:

• Vegetable oil, for frying
• 1/2       cup all-purpose flour
• 1/2       teaspoon kosher salt, divided
• 1/2       teaspoon freshly ground black pepper, divided
• 1/4       teaspoon garlic powder
• 1/4       teaspoon smoked paprika
• 1          large egg
• 1          tablespoon water
• 2          dashes hot sauce
• 1/4       cup potato chips, finely blended in food processor
• 1/3       cup panko breadcrumbs
• 1          tablespoon minced flat leaf Italian parsley
• 2          Omaha Steaks lobster tails (5 ounces each)

Cheeseburgers:

• 1          pound Omaha Steaks premium ground beef
• salt, to taste
• freshly ground black pepper, to taste
• 2          tablespoons unsalted butter, at room temperature
• 2          brioche buns
• 2          slices yellow cheddar cheese
• 3          leaves romaine lettuce, shredded

1. To make pimento remoulade: In small bowl, mix mayonnaise, pimentos, mustard, pickles, pepperoncino, paprika, garlic powder, black pepper, lemon juice and hot sauce until well incorporated. Season with salt, to taste.
2. To make fried lobster tails: Preheat grill to 400 F and add oil to 10-inch cast-iron pan about 1/2-inch deep.
3. In medium bowl, whisk flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic powder and smoked paprika until well incorporated. Set aside.
4. In separate medium bowl, whisk egg, water and hot sauce. Set aside.
5. In third medium bowl, whisk potato chips, panko breadcrumbs and parsley until well incorporated. Set aside.
6. Cut lobster tails in half lengthwise, remove meat from shell and season with remaining kosher salt and black pepper.
7. Toss halved lobster tails in flour mixture first, egg mixture second then potato chip mixture third, coating thoroughly.
8. Fry lobster tails 3-4 minutes on each side until golden brown and cooked through. Close grill lid between flipping.
9. To make cheeseburgers: Preheat grill to 450 F using direct heat. Form ground beef into two 1/2 pound patties, each about 1/2-inch thick.
10. Using thumb, make dimple in center of each patty to help cook evenly.
11. Season both sides of burger with salt and pepper, to taste. Spread butter on each cut side of buns.
12. Grill burgers 4-5 minutes per side for medium doneness.
13. Add one slice cheddar cheese on each burger, close lid and grill about 30 seconds to melt cheese. Remove patties from grill to clean plate. Place buns cut sides down on grill grates and toast 20-30 seconds, or until well toasted, being careful to avoid burning.
14. To assemble: Place desired remoulade on buns. Place cheeseburgers on bottom buns. Top each with two fried lobster tail halves. Place handful shredded lettuce on lobster tails. Top with buns.
     

New York Strips Oscar-Style

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 30 minutes
Cook time: about 3 1/2 hours
Servings: 4

Sauteed Asparagus:

• 1/2       pound jumbo asparagus (about 1 bunch), blanched in salted boiling water
• 3          tablespoons olive oil
• 2          garlic cloves, minced
• 2          tablespoons minced shallots
• salt, to taste
• freshly ground black pepper, to taste

Bearnaise Sauce:

• 1/4       cup white wine vinegar
• 2          tablespoons minced shallots
• 1          tablespoon chopped tarragon
• 3          egg yolks
• 2          tablespoons water, plus additional for boiling, divided
• 2          dashes hot sauce
• 12        tablespoons unsalted butter, melted
• salt, to taste
• freshly ground black pepper, to taste

Jumbo Lump Crab Meat:

• 1          pound jumbo lump crab meat
• 2          tablespoons kosher salt

New York Strip Steaks:

• 4          Omaha Steaks Private Reserve or Butcher’s Cut New York Strips (10 ounces each)
• salt, to taste
• freshly ground black pepper, to taste
• water
• 4          tablespoons grapeseed oil
• 4          tablespoons unsalted butter
• 3          garlic cloves
• 2          fresh thyme sprigs

1. To make asparagus: Cut asparagus stalks into 1/4-inch pieces. Heat large pan over medium-high heat and add olive oil.
2. Add garlic and shallots to pan; lightly saute about 20 seconds, or until fragrant.
3. Add asparagus to pan; saute about 2 minutes until lightly browned. Add salt and pepper, to taste.
4. To make bearnaise sauce: In small saucepan, bring vinegar, shallots and tarragon to boil then reduce to simmer 3-4 minutes until reduced by about half. Cool to room temperature.
5. Bring medium pot half full of water to slow boil.
6. In small bowl, whisk egg yolks, vinegar reduction, water and hot sauce until well incorporated.
7. Place bowl over pot of boiling water and continue whisking ingredients until it starts to emulsify and becomes sauce-like. Alternate whisking on and off heat every 30 seconds to prevent eggs from scrambling.
8. Gradually add melted butter, continuously whisking until sauce becomes rich with ribbony consistency and sets up. Season with salt and pepper, to taste. If too thick, add 1 tablespoon water at a time and whisk to desired consistency.
9. To make crab meat: In medium bowl, lightly toss crab meat with salt until well coated.
10. To make steaks: Pat steaks dry with paper towels and season heavily with salt and pepper, to taste. Bring steaks to room temperature.
11. Place sous vide immersion circulator in pot of water and set to 5 F below target doneness.
12. Place seasoned steaks in sous vide bag or zip-top bag and cook 2 hours.
13. Remove bag and remove steaks from bag. Pat steaks dry with paper towels.
14. Warm large cast-iron pan over high heat and add oil. Add steaks, butter, garlic cloves and thyme leaves. After about 1 minute, steaks should start to brown.
15. Flip steaks and baste with butter until caramelized. Remove steaks from pan and rest 7-8 minutes.
16. To assemble: Place asparagus on bottom of plate. Top with steaks (whole or sliced), crab meat and bearnaise sauce.

Source: Omaha Steaks

Sometimes lunch is the most challenging meal of the day. When you wake up before heading to work or accomplishing the morning’s tasks, you might ask yourself, “What should I pack for lunch today?”

Lunch is a meal that everyone has different views on. Some enjoy a huge, filling lunch, some skip it altogether and others look for a light, nutritious option.

The possibilities are nearly endless when it comes to midday food choices. If you desire crunch and texture, but also something light, you’re likely seeking food that is filling and going to give you enough energy to make it until dinner time.

This BLT Wrap with Avocado Spread is a perfect lunchtime pick-me-up that can leave you feeling full and ready to conquer the rest of the day’s work.

This recipe is simple and can be whipped together in minutes. Plus, it has fresh ingredients like lettuce, tomatoes and avocados.

Start by cooking eight strips of bacon in a hot skillet. While that’s cooking, slice the tomatoes and cut the lettuce leaves.

In a bowl, mash avocado, sour cream, lime juice, hot sauce, Worcestershire sauce and salt with a fork until combined.

On a flour tortilla, add avocado spread, one lettuce leaf, tomato slices and bacon. Roll everything up for an on-the-go meal.

This recipe is best served with banana peppers and Spanish rice for a nutrient-filled lunch.

It’s always nice to have a little break in the middle of the day, especially with a delicious meal that’ll have you ready to finish the day strong.

Find more lunch recipes at Culinary.net.

Watch video to see how to make this recipe!

BLT Wrap with Avocado Spread

Servings: 4

• 8          slices cooked bacon
• 1          avocado, peeled and pitted
• 1/4       cup sour cream
• 1          lime, juice only
• 1/2       teaspoon hot sauce
• 1/2       teaspoon Worcestershire sauce
• 1/4       teaspoon salt
• 4          flour tortillas
• 4          large red leaf lettuce leaves
• 2          large tomatoes, cut into 1/4-inch slices
• Spanish rice (optional)
• banana peppers (optional)

1. In large skillet, cook bacon until crispy. Drain on plate lined with paper towels. Set aside.
2. In medium bowl, mash avocado, sour cream, lime juice, hot sauce, Worcestershire sauce and salt with fork until combined and smooth.
3. Spread thin layer of avocado mixture over tortillas. Layer with lettuce leaves, tomatoes and bacon. Fold sides up and roll.
4. Serve with Spanish rice and banana peppers, if desired.

(Culinary.net) If you’re looking for a dinner or lunch combination that is wholesome, filling and, of course, easy, you’re not alone. Meal prepping is a popular trend for many people (and families) who are working on healthy eating habits but are constantly on the go.

No matter if you’re searching for a healthy family dinner, a quick lunch at home or an easy idea to meal prep for the week ahead, this Orange Shrimp Quinoa Bowl is perfect for seafood lovers who also enjoy a hint of spice. It’s fresh, healthy and full of deliciously prepared shrimp and veggies, including mushrooms, peppers and cucumbers.

The sauce is light and has a sweet yet spicy vibe. Everything rests over 1 cup of steamy quinoa – a filling base that also serves as an easy way to add some healthy grains to your diet.
To make this quick and easy recipe, prepare the quinoa according to the package directions and set aside.

Next, combine orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice and miso in a medium bowl and whisk together.

Pour about one-fourth of the liquid into a separate bowl and set aside the smaller portion.

In the medium bowl, add shrimp to marinate for about 15 minutes.

Add butter to a hot skillet, along with the shrimp mixture. Cook shrimp for 2 minutes on each side then add mushrooms and cook until tender.

Now it’s time to assemble your bowls. Start with quinoa then top with bell peppers, cucumbers, green onions, avocado and the perfectly pink shrimp. Sprinkle with sesame seeds and cilantro for some extra texture. Drizzle bowls with the remaining sauce.

Find more wholesome and healthy recipes at Culinary.net.

Watch video to see how to make this recipe!

Orange Shrimp Quinoa Bowls

Serves: 2

• 1          cup quinoa
• 1          cup orange juice
• 1          tablespoon hot sauce
• 1          tablespoon honey
• 1          tablespoon soy sauce
• 4          tablespoons vegetable oil
• 1          tablespoon lime juice
• 1          tablespoon white miso
• 1/4       cup butter
• 1 1/2    pounds shrimp, peeled, deveined and tails removed
• 1/4       teaspoon salt
• 1/8       teaspoon pepper
• 1          cup mushrooms, sliced
• 1          red bell pepper, diced
• 1          cucumber, sliced into half moons
• 5          green onions, sliced
• 1          avocado, sliced
• 1          teaspoon sesame seeds
• 2          tablespoons cilantro, chopped

1. Cook quinoa according to package instructions. Set aside.
2. In medium bowl, whisk orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice and miso until combined. Pour one-quarter of liquid into separate bowl. Set aside.
3. Add shrimp to remaining mixture and marinate 15 minutes.
4. Heat large skillet over medium heat with butter. Add shrimp, salt and pepper. Cook 2 minutes on each side until pink. Add mushrooms and cook until tender.
5. In two serving bowls, divide quinoa, bell pepper, cucumber, onions, avocado and shrimp. Sprinkle sesame seeds and cilantro over both bowls.
6. Drizzle with reserved dressing.

(Family Features) Taking care of your heart health requires a commitment to the right routines and smart decisions, such as adopting a heart healthy diet. Foods you might already have in your kitchen can offer powerful vitamins, minerals and beneficial plant compounds that may help contribute to heart health.

Decades of research shows that each 8-ounce serving of 100% orange juice, such as Florida Orange Juice, is packed with key nutrients and valuable plant compounds, which may play a beneficial role in helping lower blood pressure and other risk factors for heart disease. Consider these additional heart health benefits of 100% orange juice:

• While many people associate vitamin C with its ability to help promote a healthy immune system, it’s also been shown to support cardiovascular health. Orange juice is an excellent source of vitamin C providing more than 100% of the recommended daily value in an 8-ounce glass.
• In several research studies, higher intakes of the flavonoids typically found in citrus were associated with reduced risk for cardiovascular disease and stroke.
• In one 8-ounce serving, 100% orange juice provides 10% of the daily value of potassium, which is an electrolyte that helps maintain fluid balance affecting blood pressure. Diets containing foods that are good sources of potassium and low in sodium may reduce the risk of high blood pressure and stroke.
• Some studies found folate and vitamin B6, both water-soluble vitamins, may help protect against heart disease by lowering homocysteine levels in the blood, an amino acid believed to cause damage to the arteries and increase the risk of blood clots when elevated. One 8-ounce glass of orange juice contains 15% of the daily value of folate and 8% of the daily value of vitamin B6.

“Drinking Florida Orange Juice is not only delicious, it delivers a powerful combination of vitamins, minerals, antioxidants and beneficial plant compounds,” said Dr. Rosa Walsh, director of scientific research at the Florida Department of Citrus. “From helping to reduce hypertension to fighting inflammation, it is an excellent choice to include in a heart-healthy diet.”

You can add the heart health benefits of 100% orange juice to your diet with the powerfully nutritious punch of Orange Juice Shrimp Quinoa Bowls, the perfect mixture of textures with tangy, spicy and sweet flavors. Or start the day strong with a Florida Sunshine Grapefruit Smoothie for a breakfast beverage that requires just a few minutes of prep and blending.

Find more heart healthy inspiration at floridacitrus.org.

Orange Juice Shrimp Quinoa Bowls

Servings: 2

• 2          cups water
• 1          cup quinoa
• 1          cup Florida Orange Juice
• 1          tablespoon hot sauce
• 1          tablespoon honey
• 1          tablespoon soy sauce
• 6          tablespoons vegetable oil, divided
• 2          tablespoons lime juice
• 1          tablespoon white miso
• 1 1/2    pounds shrimp, peeled and deveined
• 1/4       teaspoon kosher salt
• 1/8       teaspoon ground black pepper
• 1          bell pepper, diced
• 1          English cucumber, sliced into half moons
• 3          scallions, sliced
• 1          avocado, sliced
• 1          teaspoon sesame seeds
• 2          tablespoons cilantro, chopped

1. In pot, bring water to boil.
2. Add quinoa, reduce to simmer, cover and cook 15 minutes. Fluff with fork.
3. In bowl, whisk orange juice, hot sauce, honey, soy sauce, 4 tablespoons vegetable oil, lime juice and miso. Remove half and set aside.
4. Add shrimp to remaining half and marinate 15 minutes.
5. Heat large skillet over medium-high heat and add remaining oil.
6. Season shrimp with salt and pepper then add shrimp to wok and saute, cooking approximately 2 minutes per side until pink and cooked through.
7. Place 1/2 cup quinoa in bowl and top with bell pepper, cucumber, scallions, avocado and shrimp.
8. Drizzle with dressing that was set aside and garnish with sesame seeds and cilantro.

Florida Sunshine Grapefruit Smoothie

Servings: 1

• 1          cup Florida Orange Juice
• 1/2       cup Florida Grapefruit Juice
• 1          ripe banana
• 1/2       cup low-fat vanilla yogurt
• 1/2       teaspoon vanilla extract

1. In blender, blend orange juice, grapefruit juice, banana, yogurt and vanilla extract until smooth. Serve immediately.

 Photo courtesy of Getty Images (smoothie)

Source: Florida Department of Citrus

(Family Features) On those busy evenings when brainstorming a meal the whole family agrees on seems like a tall task, turning to a versatile protein can open a bevy of options. The next time your loved ones are stuck in a dinnertime rut, discover the versatility of veal to present a list of new meal possibilities.

Pairing your favorite traditional mealtime flavors with veal can allow you to uncover family-friendly dishes with familiar taste. Add excitement to the weekly menu with a recipe like these Crunchy Buffalo Baked Veal Cutlet Sandwiches, which offers the classic combination of Buffalo sauce and blue cheese in a dish that requires less than an hour in the kitchen.

Thin veal cutlets are dredged in flour, hot sauce and breadcrumbs before hitting the oven. Once baked, the cutlets are added to your favorite type of roll and topped with blue cheese broccoli slaw and as much additional Buffalo sauce as you desire for a flavor-packed meal your loved ones can savor together.

Find more ways to discover veal’s versatility at Veal.org.

Watch video to see how to make this recipe!

Crunchy Buffalo Baked Veal Cutlet Sandwiches

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

• 1          package broccoli slaw
• 1/2       cup blue cheese dressing
• 1          teaspoon salt
• 1          teaspoon black pepper
• 1          cup flour
• 4-6       tablespoons butter, melted
• 1/3       cup Buffalo-style hot sauce, plus additional for serving, divided
• 1          cup panko breadcrumbs
• 3/4       cup blue cheese crumbles
• 8          veal cutlets, pounded about 1/8-inch thick
• 4          sub rolls

1. Preheat oven to 400 F.  Line rimmed baking sheet with parchment paper; set aside.
2. In medium bowl, using tongs, lightly toss broccoli slaw and blue cheese dressing.
3. In shallow bowl, stir together salt, pepper and flour.
4. In separate shallow bowl, whisk melted butter and hot sauce until combined.
5. In bowl of food processor, pulse panko and blue cheese crumbles until combined. Transfer mixture to plate.
6. Pat veal cutlets dry with paper towels. Dredge one veal cutlet in seasoned flour then coat with hot sauce and butter mixture. Place cutlet on top of panko blue cheese crumbs and gently press down to coat one side. Turn cutlet over and press down again gently to coat, including edges. Place on prepared baking sheet. Repeat with remaining cutlets
7. Bake 10-15 minutes, or until internal temperature reaches 160 F.
8. Cut rolls in half, add two cutlets per roll, top each with broccoli slaw mixture and drizzle lightly with Buffalo-style hot sauce.

Substitution: Ranch may be used for blue cheese.

Source:  Veal.org

Take on 2021 with a sustainable, low-carb eating plan

(Family Features) A new year brings with it new opportunities to better yourself in all kinds of ways, including your health. Start by evaluating your at-home menu to make sure it aligns with your nutritional goals.

These recipes for Vegetarian Ramen Zoodle Bowls, Broccolini and Bacon Egg Bites and Flourless Salted Peanut Butter Chocolate Chip Cookies from Atkins offer better-for-you options that fit within a low-carb lifestyle that can help you eat right and make smarter choices in your kitchen. Each option offers a balanced approach to eating comprised of high-fiber carbohydrates, optimal protein and healthy fats. Plus, they’re easily personalized, allowing each recipe to help you meet your goals regardless of what eating plan you’re following and whether you’re looking to achieve weight loss, maintain your weight or achieve optimal health.

An Easy-to-Follow Food Guide

The latest science continues to support the many health benefits of a low-carb approach to eating beyond just weight loss. Simply reducing your carb and sugar intake by two-thirds over the “Standard American Diet” helps avoid the development of obesity, metabolic syndrome and type 2 diabetes.

While many eating approaches can be vague in their approach, “The Atkins 100 Eating Solution’s” fan-favorite program provides a clear-cut way to control your carb intake with 100 grams of net carbs (the total carbohydrate content of the food minus the fiber content and sugar alcohols) and shows you how to make delicious and satisfying food choices that lessen their impact on your blood sugar. This personalized approach is a way of eating you can follow for life.

With cutting-edge research and delicious recipes, this book provides a variety of foods with plenty of room for personalization. This easy-to-use guide, written by Colette Heimowitz, the company’s vice president of nutrition and education, can also show you how the plan can be modified to fit in with most ways of eating, including vegetarian, Paleo, Mediterranean and more regardless of food preferences, lifestyle or cooking abilities.

Visit atkins.com/atkins-100-eating-solution-book to purchase the book.

Vegetarian Ramen Zoodle Bowls

Recipe courtesy of “The Atkins 100 Eating Solution”
Total time: 30 minutes
Servings: 4

• 4          large eggs
• ice water
• 2          cups fresh water
• 1          quart vegetable broth
• 5          ounces (3 cups) broccoli florets, cut into bite-size pieces
• 10        ounces (4 cups) spiralized zucchini
• 5          ounces (5 packed cups) baby spinach
• 1          tablespoon, plus 2 teaspoons, white miso paste
• 1/4       teaspoon kosher salt, plus additional, to taste, divided
• 1          tablespoon toasted sesame oil, plus additional for garnish, to taste
• 2          cups mung bean sprouts, for garnish
• chili garlic sauce, for garnish
• 1          cup shredded raw carrot, for garnish
• 4          tablespoons crushed peanuts, for garnish

1. In large saucepan of gently boiling water, cook eggs 7 minutes then transfer to bowl of ice water.
2. Drain cooking water from saucepan then add broth and fresh water. Bring to simmer over medium-high heat. Add broccoli and cook 3 minutes then add zucchini and spinach. Continue cooking until spinach is wilted and zucchini is crisp-tender, 2-3 minutes. Remove from heat.
3. Ladle about 1/2 cup broth from saucepan into small bowl. Add miso paste and 1/4 teaspoon salt; whisk to combine. Return mixture to soup, add sesame oil and stir to combine. Add additional salt, to taste. Cover to keep warm.
4. Remove eggs from ice bath; peel then cut in half lengthwise. Ladle 2 cups soup into four serving bowls. Top each portion with one egg and 1/2 cup sprouts. Drizzle with chili garlic sauce and additional sesame oil, to taste. Top each serving with 1/4 cup shredded carrot and 1 tablespoon crushed peanuts.

Nutritional information per serving: 10 grams net carbs; 17 grams total carbs; 7 grams fiber; 16 grams protein; 13 grams fat; 253 calories.

Broccolini and Bacon Egg Bites

Recipe courtesy of “The Atkins 100 Eating Solution”
Total time: 45 minutes
Servings: 4

• Nonstick cooking spray
• 5          slices (4 ounces) no-sugar- added bacon
• 5          large eggs
• 3          ounces cream cheese
• 2          tablespoons feta cheese
• 1          tablespoon hot sauce
• 1/2       teaspoon kosher salt, plus additional, to taste, divided
• 4 1/2    ounces broccolini (5-7 stalks), stalks and florets thinly sliced
• 1          tablespoon water
• 1 1/2    cups baby arugula
• 1          tablespoon lemon juice
• 1          tablespoon extra-virgin olive oil
• freshly ground black pepper, to taste
• 1 cup fresh blueberries

1. Preheat oven to 350 F. Lightly coat eight silicone egg-bite mold cups or eight cups of standard nonstick muffin tin with nonstick cooking spray and set in large baking pan.
2. In large nonstick skillet, cook bacon over medium heat until golden, about 5 minutes per side. Transfer to paper towel-lined plate to drain. Chop bacon into small pieces.
3. In blender, puree eggs, cream cheese, feta cheese, hot sauce and 1/4 teaspoon salt until smooth.
4. Pour off all but 1 tablespoon fat from skillet. Add broccolini, water and 1/4 teaspoon salt. Cook over medium-high heat, stirring frequently, until broccolini is tender, 3-5 minutes. Remove from heat.
5. Fill each egg cup with 1 teaspoon bacon and 1 tablespoon broccolini. Top with egg mixture, filling cups to about 1/8 inch from top. Add just enough boiled water to baking pan to come halfway up sides of molds.
6. Bake egg bites until set, 20-25 minutes. Take pan from oven then take molds from water bath. Let egg bites cool then remove from molds.
7. In medium bowl, toss arugula, lemon juice, oil and salt and pepper, to taste. Place 3/4 cup salad, two egg bites and 1/4 cup blueberries on four plates and serve.

Nutritional information per serving: 9 grams net carbs; 11 grams total carbs; 2 grams fiber; 14 grams protein; 34 grams fat; 400 calories.

Flourless Salted Peanut Butter Chocolate Chip Cookies

Recipe courtesy of “The Atkins 100 Eating Solution”
Total time: 50 minutes
Yield: 24 cookies

• 1          cup sugar-free smooth or creamy peanut butter
• 2          teaspoons stevia extract powder
• 1/2       teaspoon baking soda
• 1/4       teaspoon kosher salt
• 1          large egg
• 1          teaspoon vanilla extract
• 1/2       cup sugar-free semisweet chocolate chips
• 1 teaspoon flaky sea salt

1. Set oven racks in upper- and lower-third positions. Preheat oven to 350 F. Line two cookie sheets with parchment paper.
2. In medium bowl, use handheld electric mixer on medium speed to beat peanut butter, stevia, baking soda and salt, scraping down sides if needed, until well combined, about 1 minute. Reduce speed to low, add egg and vanilla extract; beat until combined.
3. Shape dough into 24 balls (about 1 tablespoon each) and place 2 inches apart on prepared cookie sheets. Using tines of fork, carefully flatten each ball, creating crisscross pattern.
4. Bake, rotating cookie sheets from top to bottom and back to front halfway through, until edges begin to brown and cookies are set, 7-9 minutes. Cookies should not be browned. Let cool 10 minutes on cookie sheets then carefully transfer to cooling rack to cool completely.
5. In small microwave-safe bowl, add chocolate chips and microwave on high in 20-second increments, stirring after each, until melted, about 1 minute.
6. Dip dry fork into chocolate then drizzle over cookies. Sprinkle with sea salt.

Nutritional information per serving (1 cookie): 1.5 grams net carbs; 3 grams total carbs; 1.5 grams fiber; 3 grams protein; 6.5 grams fat; 79 calories.

Source: Atkins