(Family Features) Fresh, flavorful ingredients take springtime meals to another level, and it’s hard to top seafood as a seasonal favorite. Skip the wait at restaurants and instead create your own savory seafood dishes by taking advantage of easy-to-make recipes.

While takeout may be an easy option, the satisfaction of enjoying a delicious, home-cooked meal like Shrimp Pad Thai with Jasmine Rice can make you feel like you’re enjoying a restaurant-quality dinner. Next time you’re craving Asian cuisine, swap out traditional rice noodles for this version with Jasmine rice as an aromatic, quick-cooking solution for your own spin on a classic.

Take the guesswork out of cooking rice with an option like Success Boil-In-Bag Rice, which offers a heat safe, BPA-free and FDA-approved solution for fluffy, flavorful rice that cooks up perfectly. The high-quality grains are quick, easy, mess-free and ready in 10 minutes, so you can enjoy hassle-free dishes such as Successful Crab and Rice Cakes.

These crispy crab cakes come together easily and are served with a zesty, homemade aioli that tastes just like you’re on the coast. If you’re new to making crab cakes, it’s simpler than it may seem – just cook rice beforehand so it can cool then mix in beaten eggs, seafood and seasonings. Refrigerating and resting the mixture helps it hold together before frying to a mouthwatering golden brown for a delicious appetizer, snack or side dish.

Visit SuccessRice.com to find more springtime meal ideas.

Shrimp Pad Thai with Jasmine Rice

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

• 1 bag Success Jasmine Rice
• 3 tablespoons light brown sugar
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 1 tablespoon chili garlic sauce
• 2 tablespoons canola oil, divided
• 1 egg, lightly beaten
• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon minced garlic
• 3 green onions, thinly sliced
• 1 cup bean sprouts
• 1/4 cup fresh cilantro leaves, chopped
• 2 tablespoons dry roasted peanuts, chopped
• 4 lime wedges

1. Prepare rice according to package directions. Set aside.
2. In small bowl, combine brown sugar, fish sauce, lime juice, soy sauce and chili garlic sauce. Set aside.
3. In large wok or skillet over high heat, heat 1/2 tablespoon oil. Quickly scramble egg. Remove from pan and reserve.
4. Add remaining oil to wok over high heat. Add shrimp and garlic; stir-fry 5 minutes, or until shrimp are cooked. Add reserved sauce and rice; stir-fry 2 minutes. Add green onions and reserved egg; toss to combine.
5. Divide pad Thai between four bowls. Top each with bean sprouts, cilantro and peanuts. Serve with lime wedges.

Successful Crab and Rice Cakes

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

Crab Cakes:

• 1 bag Success Brown Rice
• 2 eggs
• 1 pound lump crabmeat
• 2 tablespoons seafood seasoning
• 2 tablespoons olive oil

Aioli:

• 1/3 cup mayonnaise
• 1 teaspoon minced garlic
• 1 lemon, zest and juice only
• lemon wedges (optional)

1. To make crab cakes: Prepare rice according to package directions. Allow to cool.
2. In medium bowl, beat eggs lightly. Stir in rice, crabmeat and seafood seasoning; mix well. Refrigerate 5 minutes. Shape mixture into eight patties.
3. In large, nonstick skillet over medium heat, heat oil. Working in batches, carefully place patties in skillet. Cook 5 minutes on each side, or until golden brown. Transfer to paper towel-lined plate.
4. To make aioli: Stir together mayonnaise, garlic, lemon zest and lemon juice.
5. Serve aioli with crab cakes and garnish with lemon wedges, if desired.

Source:

Success Rice

(Culinary.net) With spring in the air, it’s the perfect time to invite guests over for a hopping party. It’s also a great opportunity to tackle that dreadful spring cleaning and spruce up your living spaces with vibrant decor for visitors to enjoy alongside a delicious recipe.

With this sweet, colorful table arrangement, your whole family can get into the spring spirit. From festive utensils, a bright centerpiece and cute snacks, your spring setup can be fresh and fabulous.

It’s simple to put together and easy on the budget. Pair it with appetizers or even a main dish for a full spring party spread that’s sure to impress.

Find more springtime recipes at Culinary.net.

Watch video to see how to create this Spring Table Spread!

Chick Cheese Balls

Recipe adapted from Hallmark.com
Yield: 10 chicks

• 1          package cream cheese
• 1/4       tablespoon garlic powder
• 1          tablespoon Worcestershire sauce
• 1/2       lemon, juice only
• salt, to taste
• pepper, to taste
• 1          cup finely shredded cheddar cheese
• crackers
• carrots
• whole black peppercorns

1. Using mixer, combine cream cheese, garlic powder, Worcestershire sauce and lemon juice. Add salt and pepper, to taste. Refrigerate mixture 1 hour.
2. Using fingers, form about 1 tablespoon of cream cheese mixture at a time into balls. Refrigerate 30 minutes on small baking sheet.
3. Before serving, roll each ball into shredded cheddar cheese to cover. Place each ball on round cracker.
4. Cut small triangles from carrots for beaks and feet. Press carrots onto cheese balls. Add peppercorns for eyes.

Carrot Utensils

• Orange napkins
• green plastic silverware
• green ribbon

1. Lay napkins flat on table. Place one of each utensil in napkin facing top corner. Wrap napkin around utensils. Tie ribbon around middle of napkin. Place in bowl or basket on table.

Spring Table Centerpiece

Recipe adapted from Craftmorning.com

• Jelly beans
• chocolate coated candy eggs
• marshmallow chicks
• fresh or fake flowers
• plastic or dyed eggs (optional)

1. Place medium bowl inside large dish. Pour jelly beans and chocolate coated candy eggs around bowl.
2. Add marshmallow chicks around dish on top of candies. Arrange fresh or fake flowers in center. Set on table as centerpiece. Place eggs around dish, if desired.

(Family Features) No matter your motivations, it’s never too late or too early to start focusing on your heart health, and taking steps now can make a big difference. Small changes, like following a healthier eating plan, can help you start down a path toward improved heart health.

One step you can take is following the DASH eating plan, which is a flexible and balanced way of eating that stands for Dietary Approaches to Stop Hypertension and was developed by the National Heart, Lung, and Blood Institute. Requiring no special foods, DASH provides daily and weekly nutritional goals to help lower two major risk factors for heart disease: high blood pressure and high LDL (bad) cholesterol.

Being more physically active, managing stress, getting quality sleep and not smoking combined with DASH can put you on a path toward a healthy heart for life.

Encouraging others to join you on your heart-health journey can also be rewarding. Research shows social support and personal networks make it more likely you’ll stick to healthy habits like eating healthy.

Sharing heart-healthy recipes with family and friends is an added bonus, and these DASH-friendly meals can help you take the guesswork out of putting nutritious dinners on the table. Greek-Style Flank Steaks with Tangy Yogurt Sauce offer the bold flavors of the Mediterranean while Teriyaki-Glazed Salmon with Stir-Fried Vegetables is as easy to make as it is colorful. For a complementary combination of pork and sweet fruit flavor, these Baked Pork Chops with Apple Cranberry Sauce are perfect to serve alongside brown rice or steamed broccoli.

Learn more about heart health and find DASH-friendly recipes at nhlbi.nih.gov/DASH.

Greek-Style Flank Steak with Tangy Yogurt Sauce

Recipe courtesy of the National Heart, Lung, and Blood Institute
Prep time: 25 minutes
Cook time: 25 minutes
Servings: 4

Marinade:

• 1/4 cup lemon juice
• 1 tablespoon olive oil
• 2 teaspoons fresh oregano, rinsed, dried and chopped
• 1 tablespoon garlic, minced (2-3 cloves)
• 1 beef flank steak (12 ounces)

Yogurt Sauce:

• 1 cup cucumber, peeled, seeded and chopped
• 1 cup nonfat plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon fresh dill, rinsed, dried and chopped
• 1 tablespoon garlic, minced (2-3 cloves)
• 1/2 teaspoon salt

1. To make marinade: In large bowl, combine lemon juice, olive oil, oregano and garlic.
2. Lay steak in flat container with sides and pour marinade over steak. Marinate at least 20 minutes, or up to 24 hours, turning several times.
3. To make yogurt sauce: Combine cucumber, yogurt, lemon juice, dill, garlic and salt. Set yogurt sauce aside at least 15 minutes to blend flavors. Sauce can be prepared up to 1 hour in advance and refrigerated.
4. Preheat broiler to high with rack 3 inches from heat source.
5. Broil steak about 10 minutes on each side to minimum internal temperature of 145 F. Let cool 5 minutes before carving.
6. Slice thinly across grain into 12 slices.
7. Serve three slices with 1/2 cup yogurt sauce.

Tip: Serve in sandwich with pita bread, lettuce and tomato.

Teriyaki-Glazed Salmon with Stir-Fried Vegetables

Recipe courtesy of the National Heart, Lung, and Blood Institute
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 4

Salmon:

• 2 tablespoons light teriyaki sauce
• 1/4 cup mirin or sweet rice wine
• 2 tablespoons rice vinegar
• 2 tablespoons scallions, rinsed and minced
• 1 1/2 tablespoons ginger, minced
• 12 ounces salmon fillets, cut into four portions (3 ounces each)

Vegetables:

• 1 bag (12 ounces) frozen vegetables stir-fry
• 1/2 tablespoon peanut oil or vegetable oil
• 1/2 tablespoon garlic, minced (about 1 clove)
• 1 tablespoon ginger, minced
• 1 tablespoon scallions, rinsed and minced
• 1 tablespoon light soy sauce

1. Preheat oven to 350 F.
2. To prepare salmon: Mix teriyaki sauce, mirin, rice vinegar, scallions and ginger well. Pour over salmon and marinate 10-15 minutes.
3. Remove salmon from marinade.
4. Place salmon on baking sheet. Bake 10-15 minutes, or until fish flakes easily with fork in thickest part and reaches minimum internal temperature of 145 F.
5. To prepare vegetables: Thaw frozen vegetables in microwave or place bag in bowl of hot water about 10 minutes. In large wok or saute pan, heat oil. Add garlic, ginger and scallions; cook gently, but do not brown, 30-60 seconds.
6. Add vegetables and continue stir-frying 2-3 minutes, or until heated through. Add soy sauce.
7. Serve one piece of salmon with 1 cup vegetables.

Baked Pork Chops with Apple Cranberry Sauce

Recipe courtesy of the National Heart, Lung, and Blood Institute
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4

Pork Chops:

• 4 boneless pork chops (about 3 ounces each)
• 1/4 teaspoon ground black pepper
• 1 medium orange, rinsed and zested
• 1/2 tablespoon olive oil

Sauce:

• 1/4 cup low-sodium chicken broth
• 1 medium apple, peeled and grated (about 1 cup)
• 1/2 cinnamon stick
• 1 bay leaf
• 1/2 cup dried cranberries
• 1/2 cup 100% orange juice

1. Preheat oven to 350 F.
2. To prepare pork chops: Season pork chops with pepper and orange zest.
3. In large saute pan, heat olive oil over medium heat. Add pork chops and cook until browned on one side, about 2 minutes. Turn and brown 2 minutes. Remove pork chops from pan, place on nonstick baking sheet and bake 10 minutes to minimum internal temperature of 160 F.
4. To make sauce: Add chicken broth to saute pan and stir to loosen brown bits from pork chops. Set aside.
5. In small saucepan over medium heat, cook grated apples, cinnamon stick and bay leaf until apples begin to soften.
6. Add cranberries, orange juice and reserved broth. Bring to boil then lower heat to gentle simmer. Simmer 10 minutes, or until cranberries are plump and apples are tender. Remove cinnamon stick.
7. Peel orange and cut into eight sections.
8. Serve one pork chop with 1/4 cup sauce and two orange segments.

Photos courtesy of Getty Images

Source: National Heart, Lung, and Blood Institute

(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

(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

(Culinary.net) It’s time to kick off summer with a bang. With exciting summer events like baseball, sunbathing and barbecues filling social calendars, comes a whole new array of fresh, sunny day snacks just waiting to be devoured.

If you’re in the mood for something sweet with a hint of spice, try this Citrus, Mango and Pineapple Salsa. It features fresh, fruity flavors from the pineapple, mango, lemon and lime plus a surprising bite of jalapeno. It’s the perfect balance of sweet and zesty.

This light, warm weather appetizer  is perfect for pool parties or dining al fresco. A fresh twist on traditional salsa, this recipe will have people lining up for a second scoop to help beat the heat.

Enjoy it with tortilla chips or as a topping on your favorite tacos to add a little sweetness to a traditionally savory meal.

For more fresh summertime recipes, visit Culinary.net.

Watch video to see how to make this recipe!

Citrus, Mango and Pineapple Salsa

Recipe adapted from becomingness.com

• 1 1/4    cup fresh pineapple, diced
• 1 1/4    cup fresh mango, diced
• 2          tomatoes
• 1/2       red onion, diced
• 1          jalapeno, finely chopped
• 1          tablespoon coriander
• 2          tablespoons lime juice
• 1          tablespoon lemon juice
• sea salt, to taste
• fresh cracked pepper, to taste
• tortilla chips, for serving

1. In large bowl, combine pineapple, mango, tomato, onion, jalapeno, coriander, lime juice, lemon juice and salt and pepper, to taste. With rubber spatula, mix all ingredients together.
2. Taste and season with additional salt and pepper, if desired.
3. Serve with tortilla chips.

Source: Culinary.net

(Family Features) It can be hard to ignore the rising costs of food, gas and other basic household items. Many families are especially feeling the burden of inflation at the grocery store.

However, you can make your hard-earned dollars stretch a little further at the supermarket and put delicious, nutritious meals on the table with these cost-saving tips from Healthy Family Project and by looking for the Produce for Kids logo in your local produce department. These produce companies give back to local communities and support nutrition education and information sharing.

Plan your meals. Making a plan for what meals will be on the menu each week can help you identify ingredients you can use in multiple recipes and save money by not adding items you may not use to your grocery list. Once your meals are planned and you head to the store, stick to your list to avoid unnecessary spending.

Opt for in-season produce. Typically, fresh fruits and vegetables cost more when out of season since they’re not as readily available. Buying in-season produce also helps ensure you get better tasting fruits and veggies.

Keep ingredient lists short. Quick and easy meals the entire family can enjoy are often accompanied by shorter ingredient lists. For example, these recipes for Grilled Peach Flatbread with Goat Cheese and Mixed Berry Pizza with Oatmeal Coconut Crust both require 15 ingredients or less and can be on the table in half an hour, giving you more time to spend with those who matter most.  

Discover more family-focused recipes and tips for saving on grocery bills at healthyfamilyproject.com.

Mixed Berry Pizza with Oatmeal Coconut Crust

Recipe courtesy of Healthy Family Project
Prep time: 10 minutes
Cook time: 20 minutes

• 1 egg
• 1 1/2 cups rolled oats
• 1/3 cup unsweetened shredded coconut
• 1/3 cup all-purpose flour
• 2 tablespoons brown sugar
• 3 tablespoons unsalted butter, melted
• 1/4 cup honey, plus additional for drizzling, divided
• 1/2 teaspoon cinnamon
• 1 teaspoon pure vanilla extract
• 1pinch salt
• 1/2 cup vanilla Greek yogurt
• 1/2 lemon, juice only
• 3 strawberries, sliced
• 1/4 cup blueberries
• 1/4 cup blackberries

1. Preheat oven to 350 F.
2. In mixing bowl, mix egg, rolled oats, coconut, flour, brown sugar, butter, 1/4 cup honey, cinnamon, vanilla and salt until incorporated.
3. Evenly spread mixture in greased springform pan and bake 20 minutes, or until golden brown.
4. Remove pan from oven and cool.
5. In bowl, mix Greek yogurt with lemon juice.
6. Once oatmeal crust is fully cooked, use spatula to spread lemon-yogurt mixture on top.
7. Top with sliced strawberries, blackberries and blueberries. Drizzle with additional honey.

Grilled Peach Flatbread with Goat Cheese

Recipe courtesy of Healthy Family Project
Prep time: 5 minutes
Cook time: 10 minutes

• 2 large naan or flatbreads
• 2 fresh peaches, sliced
• 1/4 cup goat cheese crumbles
• 1-2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• fresh arugula (optional)

1. Preheat grill or grill pan.
2. Grill naan until softened and lightly grilled.
3. Place peach slices on grill and sear about 1 minute per side.
4. Using pastry brush, spread olive oil onto naan.
5. Top naan with goat cheese and peaches.
6. Place back on grill over low heat, cover and cook 3-5 minutes.
7. Add fresh arugula, if desired
8. Drizzle with balsamic vinegar before slicing and serving.

Source: Healthy Family Project

(Family Features) Celebrating summer with sizzling meals starts with tender, juicy cuts of meat that take center stage when dining on the patio or firing up the grill. Call over the neighbors or simply enjoy family time with your nearest and dearest by savoring the flavor of warm weather meals.

Steak enthusiasts and burger lovers alike can show off their summer cooking skills with these recipes for Southwest Steaks with Creamy Peppercorn Sauce and Parmesan-Herb Fries and Fried Lobster Po Boy Cheeseburgers from Omaha Steaks Executive Chef David Rose. Thick, juicy, marbled steaks are cooked to tender doneness and complemented by steakhouse-style fries while savory lobster is combined with all-American burgers.

For seafood connoisseurs, Grilled Shrimp Tostadas with Guacamole and Pico de Gallo offer an easy way to add shrimp to the menu. Just fire up the grill and allow seared seafood to mingle with fresh, homemade toppings for a light summertime bite.

Find more summer favorites at OmahaSteaks.com/Summer.

Fried Lobster Po Boy Cheeseburgers

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:

• 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 Cold Water 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 and 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 amount of 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.

Grilled Shrimp Tostadas with Guacamole and Pico de Gallo

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

Pico de Gallo:

• 3/4 cup Roma tomatoes, diced into 1/4-inch pieces
• 3 tablespoons white onion, diced into 1/4-inch pieces
• 1 tablespoon fresh cilantro, chopped fine
• 1 teaspoon jalapeno, minced fine, with seeds
• 1 teaspoon fresh lime juice
• 1/2 teaspoon sea salt

Guacamole:

• 2 medium avocados, peeled, seeded and chopped into 1/2-inch pieces
• 1 tablespoon fresh lime juice
• 1/4 cup pico de gallo
• 1 tablespoon fresh garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon jalapeno, minced
• 1/2 teaspoon sea salt

Shrimp Tostadas:

• 12 ounces Omaha Steaks Wild Argentinian Red Shrimp, thawed
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 1 cup canned refried pinto beans or refried black beans
• 4 tostada flats
• 1 cup shredded romaine lettuce
• 1 cup guacamole
• 1 cup pico de gallo
• 2 tablespoons shredded Cotija cheese
• 4 cilantro sprigs
• 4 lime wedges

1. To make pico de gallo: In bowl, mix tomatoes, onion, cilantro, jalapeno, lime juice and salt. Cover and refrigerate until ready to use.
2. To make guacamole: In bowl, mix avocados, lime juice, 1/4 cup pico de gallo, garlic, olive oil, jalapeno and salt. Cover and refrigerate until ready to use.
3. To make shrimp tostadas: In bowl, combine shrimp, olive oil, chili powder, cumin and salt. Marinate in refrigerator at least 15 minutes or up to 2 hours.
4. Preheat grill to medium-high heat. Clean and season grill grates. Grill shrimp 2-3 minutes per side until lightly charred and opaque.
5. Heat refried beans and spread 2 tablespoons beans on each tostada flat.
6. Spread shredded romaine lettuce on top of beans followed by guacamole and remaining pico de gallo.
7. Top each tostada with 3-4 grilled shrimp and sprinkle with Cotija cheese. Garnish each tostada with one cilantro sprig and one lime wedge.

Southwest Steaks with Creamy Peppercorn Sauce and Parmesan-Herb Fries

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 2

Southwest Steak Rub:

• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme leaves
• 1 teaspoon smoked paprika
• 1/2 teaspoon ancho chili powder
• 1/2 teaspoon ground chipotle pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin

Parmesan-Herb Fries:

• 1 package (16 ounces) Omaha Steaks Steakhouse Fries
• 1/2 cup Parmesan cheese, freshly grated
• 1 tablespoon fresh thyme leaves, minced
• 1 tablespoon fresh rosemary leaves, minced
• 1 tablespoon fresh Italian parsley, minced

New York Strip Steaks:

• 2 Omaha Steaks Butcher's Cut New York Strips
• Southwest steak rub
• 1/4 cup grapeseed oil
• 2 ounces unsalted butter, cold

Peppercorn Cream Sauce:

• 1/2 cup brandy
• 3/4 cup beef stock
• 1/2 cup heavy cream
• 2 teaspoons peppercorn medley, coarsely cracked
• salt, to taste
• pepper, to taste

1. To make Southwest steak rub: In small bowl, whisk salt, pepper, thyme, paprika, chili powder, chipotle pepper, garlic powder and cumin until fully incorporated.
2. To make Parmesan-herb fries: Preheat oven to 425 F. Place fries on baking rack on top of sheet pan; bake 25 minutes, or until golden-brown and crispy.
3. In medium bowl, mix Parmesan cheese, thyme, rosemary and parsley until fully incorporated.
4. Remove fries from oven and toss with Parmesan herbs.
5. To make New York strip steaks: Season steaks generously with Southwest steak rub on both sides.
6. In cast-iron pan, add grapeseed oil and bring to high heat. Place steaks in pan and sear 3-4 minutes on both sides for medium-rare doneness.
7. Remove steaks from pan and rest 8 minutes; reserve oil in cast-iron pan.
8. To make peppercorn cream sauce: Add brandy to reserved oil in cast-iron pan and reduce to 1/3 volume, about 1 minute.
9. Add beef stock and reduce by 1/3 volume, about 2-3 minutes.
10. Add heavy cream and cracked peppercorn medley to pan, bring to boil and reduce to simmer until thickened. Season with salt and pepper, to taste.

Source: Omaha Steaks

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

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

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

Visit MilkMeansMore.org for more delicious dessert ideas.

Watch video to see how to make this recipe!

Cheesecake Ice Cream with Fruit Swirls

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

• 12        ounces cream cheese, cut into cubes
• 3/4       cup sugar
• 1          cup sour cream
• 3/4       cup half-and-half
• 2          teaspoons vanilla
• 1 1/4    teaspoons lemon juice, divided
• 1          dash salt
• 1/3       cup blueberry, raspberry, cherry, strawberry, peach or apricot fruit spread

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

Source: United Dairy Industry of Michigan

(Family Features) It’s hard to top a brunch feast spent snacking on sweet treats in the sunshine with loved ones. At the center of your celebration can be a springtime tradition with nearly endless possibilities: eggs.

Lean into the season with creative recipes like Prosciutto and Parmesan Egg Cups or Eggy Lemon Sandwich Cookies to take brunch to the next level. As a natural source of vitamins and minerals, eggs are a delicious protein powerhouse with just 70 calories per large egg. Boiled, scrambled, poached, baked and any other way you like them, they’re a kitchen superhero.

This spring, add eggs to your menu and explore fresh ways to celebrate the season at incredibleegg.org.

Prosciutto and Parmesan Egg Cups

Recipe courtesy of the American Egg Board and "Joy the Baker"
Total time: 34-36 minutes
Yield: 6 cups

• 12 pieces thinly sliced prosciutto
• 6 slices tomato
• 1/3 cup finely grated Parmesan cheese
• 6 large eggs
• fresh cracked black pepper, to taste
• 1/4 cup finely chopped chives

1. Place rack in upper third of oven and preheat to 350 F.
2. Line muffin pan with six cupcake liners. Drape two slices prosciutto in each cup over liner, ensuring there are no holes for egg to sneak through.
3. Place one tomato slice in each cup. Sprinkle 1 tablespoon Parmesan atop each tomato. Crack one egg into each cup. Sprinkle each with fresh cracked black pepper, to taste.
4. Bake 14-16 minutes, or until eggs are cooked as desired. Top with chives.
5. Cool 5 minutes before serving warm.

Eggy Lemon Sandwich Cookies

Recipe courtesy of the American Egg Board and "Joy the Baker"
Total time: 1 hour, 40 minutes
Yield: 16-18 cookies

Dough:

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 3/4 cup vegetable shortening
• 1/4 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1 large egg
• 2 tablespoons whole milk
• 2 teaspoons vanilla extract

Lemon Curd:

• 1/2 cup fresh lemon juice
• 2 teaspoons finely grated lemon zest
• 1/2 cup granulated sugar
• 3 large eggs
• 6 tablespoons unsalted butter, cut into cubes

Buttercream:

• 1 cup unsalted butter, softened to room temperature
• 2 cups powdered sugar
• 1 pinch salt
• 1 teaspoon finely grated lemon zest
• 1-2 tablespoons warm milk
• 1 teaspoon poppy seeds

1. To make dough: In medium bowl, whisk flour, baking soda, baking powder and salt.
2. In bowl of stand mixer fitted with paddle attachment, cream together shortening and butter until well combined. Scrape down sides of bowl, add sugar and beat on medium speed until pale and fluffy, 3-5 minutes.
3. Add egg, milk and vanilla extract; beat until combined. Add dry ingredients and beat on low until dough forms. Scrape down sides of bowl to ensure no dry pockets at bottom. Wrap and refrigerate dough 30 minutes.
4. Place rack in upper third of oven and preheat to 350 F.
5. Roll half of dough on lightly floured counter to 1/4-1/2-inch thickness. Cut with 2-3-inch egg cookie cutter and place on parchment paper-lined baking sheet. Use 1-inch round or egg-shaped cookie cutter to cut yolk holes out of half the cookies. Bake 8-10 minutes until just golden around edges. Cool completely before filling.
6. To make lemon curd: In 2-quart heavy saucepan, whisk juice, zest, sugar and eggs. Stir in butter and cook over low heat, whisking frequently, until curd is thick enough to hold marks of whisk and bubbles appear on surface, about 6 minutes.
7. Transfer lemon curd to bowl and chill, covered with plastic wrap, until cold, at least 1 hour.
8. To make buttercream: In medium bowl using electric hand mixer, beat butter until well softened. Add powdered sugar, salt and lemon zest; beat on low. Add milk and whip to combine. Beat in poppy seeds. Transfer frosting to zip-top bag with corner cut off or piping bag with medium round tip. Leave buttercream at room temperature until ready to pipe.
9. To assemble cookies: Flip each whole egg cookie so bottoms are facing up. Pipe buttercream frosting around edges. Spoon 2-3 teaspoons lemon curd into centers of cookies. Top each with one cookie with hole; press gently and spoon 1 teaspoon lemon curd into cookie hole.

Source: American Egg Board