(Family Features) Maintaining a healthy eating plan can be challenging year-round, and busier fall schedules can make those goals even more difficult. Finding easy-to-make favorites can keep you and your loved ones on track as you navigate those hectic moments this autumn.
One simple yet delicious solution: Chopped Salad Kits and Sheet Pan Meal Starter Kits from Dole, which make it easy to incorporate vegetables without the hassle of kitchen prep. Take the guesswork out of meal planning for your time-starved family with these limited-ingredient, kit-based dishes.
Mexican Street Corn Bowls with Grilled Chicken provide a perfect balance of hearty yet nutritious flavor while taking advantage of the convenience of prepackaged ingredients. Perfect for fall weather, Roasted Chicken and Vegetable Soup requires just three ingredients and hungry loved ones for a filling meal worth celebrating.
Mexican Street Corn Bowls with Grilled Chicken
Prep time: 20 minutes
Cook time: 8 minutes
- 1 cup dry instant brown rice
- 1 1/4 pounds boneless, skinless chicken breasts
- 2 large ears fresh corn, silks and husks removed
- 1 1/2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 Dole Limes, juice only (about 3 tablespoons), divided
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon smoked paprika
- 2 tablespoons grated Parmesan cheese
- 1 package (12.9 ounces) DOLE® Chopped Chipotle & Cheddar Kit
- 1 Dole Avocado, peeled, pitted and thinly sliced
- 1 cup chopped Dole Pineapple
- Prepare grill for direct grilling over medium-high heat. Prepare rice according to package instructions.
- Brush all sides of chicken and corn with oil; sprinkle with salt and pepper. Place chicken and corn on hot grill rack; cover and cook 8 minutes, or until grill marks appear and internal temperature of chicken reaches 165 F, turning chicken once and corn frequently. Transfer chicken and corn to cutting board; let stand 5 minutes. Cut corn kernels from cobs into medium bowl. Slice chicken 1/4-inch thick crosswise.
- Add 1 tablespoon lime juice, cilantro and paprika to corn; toss and fold in Parmesan cheese. In small bowl, whisk dressing from salad kit and remaining lime juice.
- Serve rice in bowls topped with avocado, pineapple, chicken, corn mixture and remaining contents of salad kit drizzled with dressing mixture.
Roasted Chicken and Vegetable Soup
Prep time: 15 minutes
Cook time: 35 minutes
- 1 DOLE® Homestyle Roasted Herb Sheet Pan Meal Starter Kit
- 1 container (32 ounces) chicken broth
- 1 cup whole-wheat pasta shells, cooked
- Prepare sheet pan meal starter kit according to package instructions. Transfer to cutting board and carefully cut chicken and vegetables into 1/2-inch pieces.
- In medium saucepot over medium-high heat, bring chicken broth to simmer. Stir in pasta shells, chicken and vegetables. Reduce heat to medium. Cook 5 minutes, or until heated through, stirring occasionally.
Family Features) Spring is full of celebrations and rich traditions that bring the family around the table for special meals. A savory leg of lamb or a dish with succulent lamb loin chops is a delicious way to enjoy a flavorful meal, no matter the occasion.
American lamb pairs beautifully with a variety of wines. Wineries such as Kendall-Jackson have a wide selection of wines that bring out lamb's mild, meaty flavor and make it even more irresistible.
Tips for Roasting Lamb
-A bone-in leg of lamb cooks faster than a boneless leg of lamb. Use a good meat thermometer to determine doneness:
Medium Rare 145°F
-You can sear the lamb roast first in a hot 450°F oven for 15 minutes to seal in the juices and then reduce oven temp to 325°F and continue roasting for approximately 1 1/2 to 2 hours or until internal temperature reaches 5 to 10 degrees less than your desired temperature.
-Remove roast from oven and let rest for 20 minutes before serving. This allows the meat's juices to settle and make carving easier. (As the meat rests, the internal temperature will rise 5 to 10 degrees.)
-Carve the roast against the grain so the meat will be tender. A naturally tender cut like leg should be sliced about one half inch thick.
Choosing the Right Wine
-COMPLEMENT. Similarly flavored foods and wines complement each other.
Example: Citrus-based sauce and a lemony, lightly oaked Chardonnay (such as Kendall-Jackson Avant Chardonnay or Chablis from the Burgundy region of France).
Example: Mushrooms with the earthy flavors of Pinot Noir.
-CONTRAST. Contrasting flavors balance each other.
Example: Spicy foods and sweet wines, such as Thai food and an off-dry Riesling.
Example: Salty foods and crisp, high-acid wines such as Sauvignon Blanc or Champagne.
-MATCH the TENOR. Match a food's weight and intensity to similar elements in wine.
Example: Delicately flavored foods call for delicate varieties of wine, such as Pinot Gris or Sauvignon Blanc.
Example: Weighty textures and intense flavors are a better match for more powerful wines, such as matching herb-crusted roast lamb with a robust Syrah or Merlot.
To learn more about food and wine pairings, visit www.kj.com.
Roasted Leg of American Lamb
Serve with Kendall-Jackson Vintner's Reserve Merlot.
- 1 boneless leg of lamb, approximately 6 pounds
For the marinade:
- 4 garlic cloves, smashed
- 2 lemons, zested
- 1/2 tablespoon fresh thyme, chopped
- 1 tablespoon freshly ground black pepper
- 2 tablespoons dried oregano
- 1 tablespoon fresh rosemary, chopped
- 1 bunch parsley, chopped
- 1 cup olive oil
- 1/4 cup kosher salt
- In small bowl, combine all ingredients. Rub mixture on leg of lamb. Cover with plastic wrap and marinate overnight.
- Bring lamb to room temperature and sprinkle with salt. Preheat the oven to 375°F. Roast for 1 hour and 15 minutes or until a thermometer inserted into center of leg reads 125°F to 130°F. Cover loosely with aluminum foil and allow to rest for 20 minutes.
American Lamb Sandwich with Tzatziki Sauce
- Leftover roasted leg of lamb
For tzatziki sauce:
- 1/2 English cucumber, peeled, cut in half and seeded
- 1 tablespoon fresh dill
- 2 tablespoons fresh mint
- 8 ounces Greek yogurt
- 3 garlic cloves, minced
- 1/2 lemon, juiced
- Kosher salt
- Freshly ground black pepper
- Grate cucumber with a box grater. Place grated cucumber in a strainer, sprinkle with salt and allow to drain for 20 minutes.
- In a bowl, add dill, mint, yogurt, garlic and lemon juice. Squeeze as much liquid from cucumber as possible and add cucumber to the yogurt. Mix well and refrigerate for at least 30 minutes. Season to taste with salt and pepper.
- To serve: Fill warm flatbread or pita with sliced leftover leg of lamb, thinly sliced tomatoes and cucumbers and chilled tzatziki sauce.
Fresh Mint and Garlic Marinated Grilled American Lamb Loin Chops
with Roasted Fingerling Potatoes and Green Beans
Serve with Kendall-Jackson Vintner's Reserve Syrah.
- 4 cloves garlic, minced
- 1 shallot, minced
- 1/2 bunch parsley leaves, chopped
- 1/2 bunch mint leaves, chopped
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 8 lamb loin chops
- In bowl, add garlic, shallot, herbs, olive oil, vinegar, salt and pepper. Whisk to combine.
- Place lamb chops into a bowl and add 3/4 cup of marinade (reserve remaining marinade for sauce). Mix to coat thoroughly. Cover and refrigerate for at least 1 hour.
- Preheat grill to medium-high heat. Grill lamb to desired temperature (medium-rare is recommended). Remove from heat and allow the lamb chops to rest for 5 minutes. Drizzle chops with the reserved mint and garlic sauce. Serve with roasted potatoes and green beans.
- 1/4 cup olive oil, divided
- 1 1/2 pounds fingerling potatoes, cut in half lengthwise
- 4 garlic cloves, crushed
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- Place a sheet pan in the oven and preheat to 425°F.
- In a bowl, combine 1/8 cup of olive oil and remaining ingredients. Toss to coat potatoes.
- Pour 1/8 cup olive oil onto hot sheet pan and allow to heat for 1 minute. Place potatoes onto hot sheet pan and roast for 20 minutes or until golden brown. Serve immediately.
For green beans:
- Kosher salt
- 1/2 pound green beans, stems removed
- 1 tablespoon butter
- Freshly ground black pepper
- In large pot, add 1 tablespoon salt and 2 quarts water; bring to a boil. Add green beans and cook until tender, approximately 4 minutes.
- Remove beans from water, place into bowl with butter and toss to coat. Salt and pepper to taste. Serve immediately.
Recipes courtesy of Kendall-Jackson Executive Chef Justin Wangler
Put some sizzle into your Father’s Day grilling
(Family Features) Just ask any dad, he’s sure to agree: a perfectly seasoned steak flame-kissed to perfection is one of the great pleasures of summer grilling. This Father’s Day, you may be able to teach dad a few tricks of your own.
Start by selecting a premium-quality steak like those from Omaha Steaks, which are aged at least 21 days to reach the peak of tenderness then flash frozen to stay that way. Then take that guaranteed quality to the grill and try a new method, such as slow, steady smoking, for an ultimate flavor experience.
7 Steps to Great Steak
Achieve steakhouse-worthy results at home with these tips from Omaha Steaks Executive Chef Grant Hon.
- Proper preparation. Clean and heat your grill to high. Make sure to oil grates after cleaning.
- Prepare your steaks. Pat steaks dry and season food before grilling. Use sea salt and freshly cracked pepper or a complete steak seasoning or rub.
- Searing. Sear steaks over high heat and avoid moving them before they’re fully seared on all sides to protect flavor and juiciness.
- Handling steaks on the grill. Use tongs or a spatula to turn meat on the grill; poking with a fork can damage the meat.
- Controlling your cook. Close grill cover as much as possible while cooking to maintain a temperature around 450° F. This helps lock in flavor and prevent flare-ups. After determining the amount of time you’ll need to reach your desired doneness, use the 60/40 grilling method. Grill 60 percent on the first side then 40 percent after you turn the steak over for an even cook.
- Juiciness. After grilling, allow steaks to rest tented with foil for 5 minutes between cooking and serving. This lets juices redistribute for the best-tasting and juiciest steak.
- Finish and enjoy. Garnish steak and serve with style. Add colors, textures and flavors to make perfectly grilled steak even more memorable.
Gas or Charcoal Grill
For gas grill, ignite one burner and leave others off. Adjust side burner until thermometer in grill lid reads 400° F. Place smoking box or foil pouch of wood chips over ignited burner. Place steak on grate over burners that are off. Keep grill covered and maintain temperature at 400° F.
For charcoal grill, arrange hot coals evenly on one side of charcoal grate. Add wood chunks to coals and allow to smoke 10 minutes. Place drip pan with water in center of grate to keep drippings from burning. Place cooking grate over coals and place steak on grate, centered over drip pan. Place lid on grill. Adjust air vents to bring temperature to 400° F.
Face side with filet mignon away from hottest portion of grill; larger side should be facing heat source. Smoke 40-55 minutes for medium-rare 48-ounce T-bone steak. Flip steak one time, halfway through cooking time. Verify temperature using kitchen thermometer before removing from grill. If desired, finish exterior of smoked steak over direct heat 1-2 minutes per side once it reaches desired temperature. Allow steak to rest 15 minutes before cutting and serving.
Kettle or Bullet Smoker
Arrange hot coals evenly on one bottom of smoker grate. Add wood chunks to coals and allow to smoke 10 minutes. Place drip pan with water under rack. Place cooking grate over coals and place steak on cooking grate centered over drip pan. Place lid on smoker. Adjust air vents to maintain 250° F.
A medium-rare 48-ounce T-bone steak rested at room temperature for 1 hour prior to cooking should require 1 hour-1 hour and 15 minutes to reach proper temperature, which can be verified with a kitchen thermometer. If desired, finish exterior of smoked steak over direct heat 1-2 minutes per side once it reaches desired temperature. Allow steak to rest 15 minutes before cutting and serving.
Find tips to make your summer grilling great at omahasteaks.com.
Beef on Steak Salt
Total time: 1 hour, 20 minutes
- 1 Omaha Steaks T-Bone (30 ounces)
- 1 package (3 ounces) Omaha Steaks Original Beef Jerky
- 3 tablespoons kosher salt
- Thaw steak 24-48 hours in refrigerator.
- Using box grater finely shred enough beef jerky to yield 2 tablespoons; mix with kosher salt. Pat steak dry on both sides and season with 1-1 1/2 tablespoons jerky salt. Allow seasoned steak to sit 45 minutes-1 hour, uncovered, at room temperature.
- Heat gas or charcoal grill to 450° F and oil grates to prevent sticking.
- Grill to desired doneness based on thickness of steak. Let steak rest 5 minutes.
- Garnish steak with remaining jerky salt.
Smoked King Cut T-Bone
- 1 Omaha Steaks King Cut T-Bone (48 ounces)
- 1 tablespoon Omaha Steaks Steak Seasoning
- 2 tablespoons kosher salt
- Thaw steak in refrigerator 48-72 hours.
- Remove steak from vacuum packaging. Prepare dry brine by combining steak seasoning and salt and rubbing into meat on both sides. Place meat on wire rack uncovered; refrigerate 18-24 hours or overnight.
Tip: If time doesn’t allow for overnight brining, let rubbed steak sit on wire rack at room temperature at least 1 hour.
Cook to desired doneness with preferred indirect grilling method, placing food next to, instead of directly over, the fire.
Source: Omaha Steaks
- 4 (10- to 14-ounce) Omaha Steaks rib eye steaks
- 1/4 cup olive oil
- 8 teaspoons Blackening Seasoning (recipe below) or Omaha Steaks Blackened Seasoning
- 1 cup Creamy Horseradish Sauce (recipe below) or Omaha Steaks Creamy Horseradish Sauce
- 3 tablespoons sea salt or kosher salt
- 1/4 cup paprika
- 2 tablespoons cayenne pepper
- 1 tablespoon dry oregano
- 1 tablespoon thyme
- 1 tablespoon fennel seed
- 1 tablespoon black pepper
- 1 tablespoon white pepper
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
Creamy Horseradish Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons prepared horseradish
- 1 tablespoon fresh lemon juice
- 1 tablespoon green onions, finely minced
- 1/2 teaspoon sea salt or kosher salt
- Heat a cast iron skillet until very hot, in a well ventilated area.
- Brush steaks with olive oil.
- Coat each side of the steaks with 1 teaspoon of blackening seasoning.
- Place steaks in the iron skillet, flipping steaks halfway through cooking. To cook a 1-inch-thick steak medium rare, cook about 4 minutes on first side and 3 minutes on other side.
- Spoon 2 tablespoons of Creamy Horseradish Sauce on each plate before topping with the cooked steak.
- Blackening Seasoning - Yield 1 cup -Combine all ingredients and mix well.
- Creamy Horseradish Sauce - Yield 1 cup -Combine all ingredients and mix well.
SOURCE: Omaha Steaks
(Family Features) According to a recent survey conducted by Infogroup/Opinion Research Corporation on behalf of Perdue Farms, 91 percent of Americans believe in the importance of a sit-down, home-cooked meal.
While families today are busier than ever, they are still willing to go to great lengths to get a meal on the table the entire family will enjoy - including:
Customizing a recipe to their family's liking - 88 percent
Preparing the best side-dishes to accompany the meal - 85 percent
Purchasing higher-quality products - 74 percent
While the survey revealed roast chicken as Americans' best chicken dish, Chicken Cordon Bleu is the dish people most want to learn to cook.
Perdue's Executive Chef, Chris Moyer, created an easy recipe and how-to video for Chicken Cordon Bleu. Plus, he incorporates some tips to help both cooking novices and enthusiasts get this great meal on the table:
Start with high quality ingredients. Selecting all-natural chicken from a brand you can trust is a good place to start. Look for chicken with the USDA Processed Verified Seal. Perdue is the first poultry company to receive the seal, which verifies that PERDUE® Fresh, All-Natural Chicken products have been fed an all-vegetarian diet with no animal by-products and/or raised cage free. Chef Chris recommends PERDUE® FIT & EASY® boneless, skinless chicken breasts for this recipe.
Want to dress it up? Use prosciutto ham, gruyere cheese and thyme for your filling.
Side dishes matter, too. The survey also revealed that 95 percent of Americans feel that getting a nutritious and delicious meal on the dinner table is important to them - so make sure your side dishes consist of a healthy grain and a green vegetable high in nutrients and fiber.
Visit Perdue on Facebook to learn more about their commitment to providing better chicken and to find tips, tools and recipes for families to help get a great meal on the dinner table.
For a more advanced recipe for Chicken Cordon Bleu visit Perdue on Facebook.
What's your best chicken dish? Go to www.facebook.com/perduechicken, share a picture and describe what you do to make your dish the best for the chance to win a year's supply of PERDUE® chicken.
Chicken Cordon Bleu
Chicken Cordon Bleu is a popular chicken dish that many want to learn to cook.
VIDEO: How to Cook Chicken Cordon Bleu
- 1 package PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
- 6 thin slices of salt-cured Virginia-smoked ham
- 3 slices domestic Swiss cheese
- 1 whole egg
- 1/4 cup water
- 1/4 cup flour
- 1 cup breadcrumbs
- 1/2 teaspoon kosher salt
- 1/2 tablespoon table ground black pepper
- 1 tablespoon olive oil
- Slice chicken horizontally without cutting all the way through to create butterfly breast.
- Place chicken on cutting board with sheet of plastic wrap over top. With meat mallet, gently pound chicken to even thickness of breast. Place two slices ham and cheese on one side of breast and fold back over.
- In bowl, whip together egg and water to create egg-wash.
- On two separate plates, put flour and breadcrumbs. Season flour with salt and black pepper.
- Carefully dredge chicken first into seasoned flour, then into egg-wash, followed by breadcrumbs.
- Heat olive oil in ovenproof sauté pan. Place chicken in pan to brown. Cook for 2 minutes on one side, then flip each breast over. Place pan into oven at 350°F and cook until each chicken breast reaches 170°F internal temperature, about 20-25 minutes.