recipes

Meal Ideas 18 September 2019

Family Favorites with a Blended Twist

(Family Features) If you are raising picky eaters, there's a cooking technique that makes some of kids' favorite foods - like burgers and nachos - more nutritious while still tasting delicious.

Mushrooms, with their inherent umami flavor, are a perfect addition to blend into meals to increase both flavor and nutrition. Chefs kicked off the trend by blending finely chopped mushrooms with meat for burgers that are flavorful, healthy and Earth-friendly, and now blended burgers are showing up in school cafeterias, supermarket meat counters and fast food drive-thrus.

"Blended entrees like burgers are a win-win-win for families wanting to eat better," said Dayle Hayes, registered dietitian and founder of School Meals That Rock. "Mushrooms add delicious umami flavor, reduce fat and sodium in many popular dishes and kids love them."

Another fan of blending is MasterChef Junior finalist and teen chef, Evan Robinson. Robinson likes to blend with multiple varieties of mushrooms in family favorites such as tacos, burgers and stuffed peppers.

"I find that blending mushrooms into some of my go-to recipes helps increase the flavor while reducing the amount of fat and sodium," Robinson said.

If you're ready to start blending at home, it can be a simple process for introducing foods to even the pickiest of eaters. Recruit kids as kitchen helpers to tackle tasks such as wiping mushrooms clean and using their hands to blend the meat and mushrooms together.

For more family-friendly, blended recipes, visit Blenditarian.com

A Cooking Technique You Need to Know: Blending

Blending involves mixing finely chopped mushrooms with ground meat for more nutritious, but still delicious, burgers, tacos, meatballs and more.

1. Chop your favorite mushroom variety to match the consistency of the ground meat. This can be done with a knife or food processor.

2. Blend the chopped mushrooms with the ground meat.

3. Cook with Mexican seasoning mix for tacos, marinara sauce for meaty ragu or salt and pepper for juicy, flavorful burgers.

Blended Mushroom Nachos

Recipe courtesy of Chef Evan Robinson
Servings: 4

  • 5 shiitake mushrooms
  • 5 white button mushrooms
  • 1 clove garlic
  • 1/4 cup chopped onions
  • 1 tablespoon Mexican meat seasoning
  • 10 ounces ground turkey

Cheese Sauce:

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup milk
  • 1 1/4 cups Mexican blend shredded cheese
  • tortilla chips
  • salsa (optional)
  • guacamole (optional)
  • kale (optional)
  • romaine lettuce (optional)
  • tomatoes (optional)
  • cilantro (optional)
  • diced red bell peppers (optional)
  1. In blender or food processor, pulse mushrooms, garlic and onions. In large saute pan over medium-high heat, mix finely chopped mushroom mixture with seasoning and cook 2 minutes. Add ground turkey, breaking into fine crumbles until completely cooked through. Set aside.
  2. To make cheese sauce: In medium saucepan over medium-high heat, melt butter then add flour and whisk constantly, breaking up lumps. Stir 2 minutes then add milk and continuously whisk. Stir in cheese and mix with wooden spoon.
  3. Assemble chips on serving platter; spread mushroom-meat crumble on top. Add cheese sauce and toppings like salsa, guacamole, kale, romaine lettuce, tomatoes, cilantro and diced red bell peppers, if desired.

Pizza Burgers

Recipe courtesy of Chef Evan Robinson
Servings: 4

  • 1 tablespoon extra-virgin olive oil
  • 1 medium portabella mushroom, finely chopped
  • 2-3 white button mushrooms, finely chopped
  • 1/2 small onion
  • 1/2 clove garlic
  • 2 teaspoons Italian-style herb seasoning
  • 8 ounces ground beef
  • salt, to taste
  • pizza or marinara sauce
  • shredded mozzarella cheese
  • hamburger buns
  1. In large pan over medium-high heat, saute extra-virgin olive oil, mushrooms, onions, garlic and herb seasoning approximately 5 minutes until vegetables are soft. Set aside and let cool to room temperature.
  2. Blend mushroom mixture with ground beef. Season with salt, to taste.
  3. Form into four patties and cook in same pan as mushroom mixture to preferred doneness. Top with dollop pizza sauce and mozzarella cheese. Cover pan to melt cheese then carefully transfer to buns.

Source: Mushroom Council

Videos 29 April 2019

Blended Tacos

(Family Features) Creating a nutritious family dinner doesn’t have to mean sacrificing favorite dishes. For a healthier take on a traditional ethnic meal, these Blended Tacos involve blending ground beef with mushrooms before adding your desired toppings. Find more recipes at Culinary.net.

Watch video to see how to make this recipe!

Blended Tacos

Recipe courtesy of the Mushroom Council
Yield: 12 tacos

  • 1          teaspoon chili powder
  • 1/4       teaspoon garlic powder
  • 1/4       teaspoon onion powder
  • 1          teaspoon ground cumin
  • 1          teaspoon salt
  • 1/2       cup water
  • 1          teaspoon vegetable oil
  • 1          pound button mushrooms, finely chopped
  • 1          pound 80 percent lean ground beef
  • 12        crunchy taco shells, warmed
  • 2          cups grated cheddar cheese (optional)
  • 1          large tomatoes, diced (optional)
  • 1          head iceberg lettuce, shredded (optional)
  1. In small bowl, mix chili powder, garlic powder, onion powder, cumin and salt. Stir in water and set aside.
  2. In large skillet over medium-high heat, heat oil. Add chopped mushrooms and ground beef and cook thoroughly, about 7-10 minutes. Carefully drain excess grease, if necessary.
  3. Add seasoning mixture to mushroom-meat mixture and stir to combine. Bring to simmer and cook 3-5 minutes.
  4. To assemble, add about 1/4 cup mushroom-meat mixture to bottom of each taco shell. Layer shells with cheese, tomatoes and lettuce, if desired.

Source: Culinary.net

Meal Ideas 21 March 2019

Bite Into A Better Burger

(Family Features) Summertime officially ushers in grilling season. There's no better way to celebrate the warm weather than at a backyard barbeque. Whether you're entertaining friends or cooking for your family, it's easy to make healthful choices at your next summer soirée.

When planning for an outdoor get-together, try better-for-you alternatives to traditional grilling fare. For example, serve fresh, seasonal grilled vegetables instead of potato chips. Once you've fired up the grill, try veggie burgers as an alternative to meat.
MorningStar Farms Grillers Original Veggie Burgers contain 57 percent less fat than regular ground beef.* So, it's not a burger - it's better!

Get your meatless barbeque started with an Alpine Burger. Or, if you're looking for a burger with a bit of a twist, consider making these Garden Veggie Deluxe Burgers or Spicy Tex-Mex Pita Burgers.

Once you're finished with the main course, grill pineapple and serve it over sherbet for dessert.

These simple substitutions are so delicious, your family and friends are sure to leave your next backyard party satisfied. For more recipes and fun food ideas, visit www.morningstarfarms.com.

*Regular ground beef contains 14g total fat per 64g serving. Grillers Original contain 6g fat per 64g serving.

Alpine Burger

Prep Time: 25 minutes
Time to Table: 25 minutes
Servings: 1

  • 3/4 cup sweet onions, sliced
  • 1/2 cup fresh mushrooms, sliced
  • 1/4 teaspoon bottled minced garlic
  • 1 MorningStar Farms Grillers Original Burger
  • 1 teaspoon spicy brown mustard or Dijon Mustard
  • 1 slice multigrain or whole wheat bread, toasted
  • 1/3 cup baby arugula
  • 1 tablespoon Gruyere cheese or Swiss cheese, shredded
  1. In large nonstick skillet coated with cooking spray, cook onions, covered, over medium-low heat for 16 to 20 minutes or until onions are very tender, stirring occasionally. Stir in mushrooms and garlic. Cook over medium heat, covered, for 4 to 6 minutes or until onions begin to brown and mushrooms are tender, stirring occasionally. Remove from heat.
  2. Meanwhile, cook veggie burgers according to package directions.
  3. Spread mustard on one side of bread slice. Top with arugula (if desired). Place burger on arugula. Spoon onion mixture over burger.
    Sprinkle with cheese. Let stand for 1 to 2 minutes or until cheese melts. Serve immediately.

Spicy Tex-Mex Pita Burgers

Prep Time: 20 minutes
Time to Table: 20 minutes
Servings: 2

  • 2 MorningStar Farms Spicy Black Bean Veggie Burgers
  • 1 cup baby romaine lettuce or torn romaine lettuce
  • 2 tablespoons reduced-fat mayonnaise
  • 4 teaspoons chopped fresh cilantro
  • 1/2 medium avocado, pitted, peeled, chopped
  • 4 tablespoons tomato salsa
  • 1 whole-wheat pita bread round
  • 4 tablespoons shredded Cheddar cheese with jalapeño peppers or Monterey Jack cheese with jalapeño peppers
  • 10 baked tortilla chips (optional)
  1. Cook burgers according to package directions.
  2. Meanwhile, in a mixing bowl, toss together lettuce, mayonnaise, and cilantro until lettuce is evenly coated. In another bowl, stir together avocado and salsa.
  3. Cut pita bread across middle in half. Fill each half with lettuce mixture. Insert burgers. Add cheese and avocado mixture. Serve with tortilla chips, if desired.

Garden Veggie Deluxe Burgers

Prep Time: 5 minutes
Time to Table: 25 minutes
Servings: 2

  • 2 MorningStar Farms Garden Veggie Patties Veggie Burgers
  • 2 slices (1 1/2 ounces total) Provolone cheese
  • 2 tablespoons reduced-fat mayonnaise or regular mayonnaise
  • 1/4 teaspoon curry powder
  • 2 whole-wheat hamburger buns, split
  • 2 slices tomato
  • 2 slices red onion
  • 4 rings green or red bell pepper
  • Fresh flat-leaf parsley leaves for garnish (optional)
  1. Cook burgers according to package directions. Top hot burgers with cheese slices. Let stand until cheese melts, about 1 minute.
  2. Meanwhile, in a small bowl, stir together mayonnaise and curry powder. Spread on bun bottoms. Top with burgers, tomato, red onion and bell pepper. Top with parsley leaves, if you like, and bun tops.

Source: Morningstar Farms

Meal Ideas 25 January 2019

Simple, Flavorful Recipes to Reimagine Mealtime

(Family Features) While it can be easy to fall into a routine of cooking the same recipes week in and week out, getting creative with mealtime can be as easy as making simple swaps and trying new flavor combinations with fresh, high-quality ingredients.

One of the easiest ways to shake things up in the kitchen any night of the week is to reimagine a classic dish by replacing one of the main ingredients. As an alternative to the typical chicken or beef, fresh pork is a versatile, convenient and flavorful protein that can easily transform a predictable meal into something new and delicious.

Instead of chicken Florentine, try this recipe for Pork Chops in Creamy Roasted Garlic Florentine Sauce, or rethink the typical weeknight stir-fry with this quick and easy Italian Stir-Fried Pork and Pasta.

For more creative yet easy ways to reimagine mealtime, visit Smithfield.com/ShakeItUp.
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Pork Chops in Creamy Roasted Garlic Florentine Sauce

Cook time: 20 minutes
Servings: 4

  • 4          Smithfield Boneless Pork Chops
  • salt, to taste
  • pepper, to taste
  • 4          tablespoons olive oil, divided
  • 8          cloves garlic, minced
  • 1/4       cup bacon pieces, half-cooked
  • 1/2       cup chicken stock
  • 2          cups heavy cream
  • 1 1/2    cups chopped fresh baby spinach
  • 1/2       cup chopped fresh tomato
  • 1/4       cup grated Parmesan cheese
  • 1          teaspoon Italian seasoning
  1. Season pork chops on both sides with salt and pepper, to taste.
  2. In large skillet, heat 2 tablespoons oil over medium heat. Cook pork chops 4-5 minutes per side until internal temperature reaches 145° F. Remove pork chops from pan and keep warm.
  3. In same skillet, heat remaining oil over medium heat. Add minced garlic and partially cooked bacon to skillet; cook until tender, about 3 minutes. Add chicken stock and bring to simmer.
  4. Reduce heat to low and add heavy cream. Season with salt and pepper, to taste.
  5. Add spinach and tomatoes to sauce; let spinach wilt. Stir in Parmesan cheese and Italian seasoning; simmer about 3 minutes.
  6. Return pork chops to pan along with juices. Spoon Florentine sauce over chops; simmer 3-5 minutes.

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Italian Stir-Fried Pork and Pasta

Cook time: 30 minutes
Servings: 4

  • 1          Smithfield Roasted Garlic & Herb Marinated Fresh Pork Loin Filet
  • 1          package (8 ounces) spiral pasta
  • 2          tablespoons olive oil
  • 2          small zucchini squash, sliced lengthwise and cut into 1/2-inch slices
  • 1          small red onion, thinly sliced
  • 8          sliced mushrooms
  • 1/2       cup julienne-sliced sun-dried tomatoes
  • 1          teaspoon minced garlic
  • 1/4       cup butter
  • 1/2       cup grated Parmesan cheese
  • 2          tablespoons chopped fresh basil
  1. Heat skillet or wok to 400° F.
  2. Slice pork loin filet into thin strips.
  3. Cook pasta according to package directions.
  4. Add pork strips and oil to heated skillet. Stir-fry until meat is browned, about 5 minutes.
  5. Add zucchini, onion, mushrooms, tomatoes, garlic and butter to skillet; stir-fry until vegetables are crisp-tender, about 5 minutes.
  6. Drain pasta and add to pork and vegetable mixture with cheese and basil; toss to coat.

Source:  Smithfield

Grilling-Tailgating 17 January 2019

Switch Up Your Game Day Menu

(Family Features) Burgers and dogs may be typical game day grub, but a lineup that never changes can get tiresome a few weeks into the season. Infuse new energy and homemade favorites into your game day menu so you can enjoy great games and good eats for a winning combination.

Explore new flavors. Add variety by building your meal around a different main dish, like ribs or pulled pork instead of burgers. Or invite guests to get in on the action and offer a DIY pizza or taco bar with a wide range of toppings for the ultimate custom plate. Then adapt your side dishes to fit the theme, like adding a barbecue spice seasoning to your party mix, for example, or offering a chipotle-style dip for veggies and chips.

Add an unexpected twist. If you prefer a more traditional menu, there’s no reason to abandon all your favorite game day fare. Instead, reimagine a popular dish with a special or unexpected ingredient. For example, this recipe features a homemade pizza topped with creamy ranch dressing. An option like Litehouse Homestyle Ranch has no artificial colors, flavors or preservatives, no high fructose corn syrup and is gluten free. The dressing is a versatile addition to your game day spread since you can use it to top off everything from pizza and fries to tacos, burgers and more. For easy serving, look for the 20-ounce squeeze bottle, or opt for a glass jar or dip tub, whichever your recipe requires.

Don’t forget dessert. A good game requires lots of savory, hearty foods, but by the fourth quarter, you’re likely to start craving sweet victory and a sweet treat to go along with the win. Easy individual desserts are a great bet, that way you can grab a quick bite and get back to the screen before you miss any action. Think along the lines of finger foods like marshmallow cereal bars, brownies and cookies to offer a little something for everyone.

Find more ideas for your game day gathering at LitehouseFoods.com.
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Homemade Pizza Recipe

Total time: 45 minutes
Serves: 4

  • 1          ball pizza dough (store-bought or homemade)
  • 1          jar pizza sauce
  • pepperoni (optional)
  • sausage (optional)
  • ham or Canadian bacon (optional)
  • black olives (optional)
  • mushrooms (optional)
  • peppers (optional)
  • 1          package (8 ounces) fresh mozzarella, shredded
  • 1          squeeze bottle (20 ounces) Litehouse Homestyle Ranch dressing
  1. Heat oven to 425° F.
  2. Prepare dough by pressing it onto a pizza pan or pizza stone. Spread pizza sauce over crust and top with pepperoni, sausage, ham or Canadian bacon, black olives, mushrooms and peppers, if desired. Sprinkle cheese evenly over top of pizza. Bake 20-30 minutes.
  3. Top with ranch dressing before serving.

Note: Toppings can be substituted as desired.

Source: Litehouse Foods

Meal Ideas 04 October 2018

Family Favorites from Tree to Table

(Family Features) Getting the whole family around the dinner table every evening can be hard. Feeding your family meals that incorporate high-quality ingredients and are also delicious can be even harder. Sometimes, though, that special ingredient you’re looking for can already be in your pantry.

Consider including bursts of flavor from an ingredient such as California Ripe Olives at your next family meal and take into account the versatility and taste made possible by the hard-working farm families who grow them.

Grown by his family for more than a decade, Rick Benson vividly remembers the day he convinced his father the next crop at Benson Farms should be California Ripe Olives, which are both heat- and salt-tolerant.

That was 12 years ago, and the Benson family has grown olives ever since. Though they are seasoned farmers, the Benson family members are new to olives, and they have brought an innovative way of harvesting to the decades old industry.

While California Ripe Olives remain a primarily hand-harvested crop, the Bensons’ young grove was planted with the intention of harvesting mechanically. As newer olive groves are planted, mechanical harvesting is slowly being implemented. 

“It’s a labor of love,” Benson said. “We view olives as our crop for the next generation.”

Whether you’re enjoying olives as a snack or using them in a new dish like this favorite recipe from a California Ripe Olive-growing family, consider the hundreds of farming families behind each can of olives.

Learn more about multi-generational farming families like the Bensons and find more recipes at calolive.org.
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Rustic Chicken with Ripe Olives

Recipe courtesy of Vincent Richutti, a third-generation California Ripe Olive grower
Prep time: 20 minutes
Cook time: 30-35 minutes
Servings: 4

  • 1/2       cup mixed, porcini or chanterelle dried mushrooms
  • 2          teaspoons fennel seeds
  • 1 1/2    teaspoons dried basil
  • 1 1/2    teaspoons sea salt
  • 1/4       teaspoon red pepper flakes
  • 1 1/2    pounds baby yellow potatoes, halved
  • 3          tablespoons extra-virgin olive oil, divided
  • 4          small boneless, skinless chicken breasts
  • 1 1/2    cups California Black and Green Ripe Olives
  • 1/4       cup chicken broth
  • 1/4       cup white wine
  • 1          lemon, thinly sliced and seeds removed
  1. Heat oven to 425° F.
  2. In small food processor, pulse mushrooms, fennel seeds, basil, salt and red pepper flakes until mixture is finely chopped and almost powder-like.
  3. Place potatoes on large, shallow-rimmed baking sheet and drizzle with 2 tablespoons olive oil; toss to coat. Sprinkle with half the mushroom mixture and toss lightly.
  4. Brush chicken with remaining olive oil and sprinkle both sides with remaining mushroom mixture.
  5. Nestle chicken and olives into potatoes. Drizzle with broth and wine, and top with lemon slices.
  6. Roast 30-35 minutes, or until chicken and potatoes are cooked through.
  7. Remove lemon slices before serving.

Source: California Olive Committee

Appetizers & Sides 06 April 2018

Blue Cheese and Bacon Stuffed Mushrooms

(Culinary.net) Imagine a sparkling tray full of delicious hors d’oeuvres is placed within easy reaching distance. You extend your arm forward and pick just one single appetizer out of the array of colorful cuisine. It’s creamy and soft, yet crunchy and savory. It was nearly the perfect bite. Your mouth is watering and your eyes open wide. You look down at your hand. The remnants of a bite-sized mushroom is in pieces across your palm. A smile stretches across your face following the flow of the napkin.

This is what guests can feel as they enter your house with a delightful nosh like Blue Cheese and Bacon Stuffed Mushrooms. This recipe uses fresh ingredients and is baked until melted together to create an appetizer no partygoer will forget.

It’s got chunks of blue cheese, fresh chives, crisp onions, earthy mushrooms and, of course, bacon. You can’t forget the bacon.

This perfectly mixed snack is something nearly everyone can enjoy. From little ones loving the bacon bits on top to the hard-to-impress visitors, this dish screams bite-size perfection for all.

These mushrooms are easy to make and a light bite for anyone looking for a quick snack. It’s so easy to make for a big hungry crowd as it yields 24 servings. Need more snacks? Double it and get the party started with a delicious finger food that will melt in your mouth.

Make your party appetizers something to talk about. Just don’t talk with your mouth full!

Find more recipes for party hosts, families and scrumptious appetizers at www.culinary.net.

Watch video to see how to make this recipe!

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Blue Cheese and Bacon Stuffed Mushrooms

  • 24 large fresh portabello mushrooms
  • 1 carton (8oz) spreadable chive and onion cream cheese
  • 1 cup (4oz) crumbled blue cheese
  • 4 green onions, chopped
  • 2 garlic cloved, minced
  • 3/4 cup bacon bits, divided
  1. Preheat oven to 375°F.
  2. Remove stems from mushrooms and place mushrooms on greased (or parchment paper) baking pan.
  3. Mix cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits in a small bowl.
  4. Spoon cream cheese mixture into mushroom caps.
  5. Bake for 18-22 minutes or until mushrooms are tender.

Note: Recipe adapted from Taste of Home

Source: Culinary.net

Meal Ideas 21 February 2018

Shake Up Your Dinner Routine

(Family Features) If you find yourself stuck in a rut with the same recipes, remember a little change can add a lot of flavor. By simply using fresh pork in dishes that usually consist of chicken or beef, there are countless ways to switch up your dinner routine.

Whether grilled, roasted, slow-cooked or sautéed, Smithfield Fresh Pork is available in a wide variety of cuts as well as pre-marinated flavors, making it versatile and convenient for any night of the week. Try out these recipes for Smoked Bacon Pork Alfredo and Grilled Pork Loin Fajitas to shake up your next meal.

Find more recipe ideas at Smithfield.com/ShakeItUp.
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Smoked Bacon Pork Alfredo

Prep time: 8 minutes
Cook time: 22 minutes
Servings: 6-8

  • 1          Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
  • 3          tablespoons olive oil, divided
  • 1          pound penne pasta  
  • 1          package (8 ounces) sliced mushrooms
  • salt, to taste
  • 2          jars (15 ounces each) Alfredo sauce
  • pepper, to taste
  • 1/4       cup finely chopped green onion (optional)
  • grated Parmesan cheese (optional)
  1. Cut pork loin into 1/2-inch thick slices then into 1/4-inch wide strips. In large skillet over medium-high heat, heat 1 tablespoon oil. Stir-fry half the pork loin 7-8 minutes until well browned. Set aside on separate plate and repeat with 1 tablespoon oil and remaining pork.
  2. Cook pasta according to package directions.
  3. In skillet over medium-high heat, heat remaining oil; add mushrooms and sprinkle with salt, to taste. Cook 3 minutes, or until tender, stirring occasionally.
  4. Drain pasta and return to pot; stir in pork, mushrooms and Alfredo sauce. Stir over medium heat about 4 minutes until heated through. Season with salt and pepper.
  5. Sprinkle with green onions and Parmesan cheese, if desired.

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Grilled Pork Loin Fajitas

Prep time: 20 minutes, plus 30 minutes marinade time
Cook time: 30 minutes
Servings: 4-6

  • 1          Smithfield Prime Boneless Fresh Pork Loin, cut into 1-inch thick steaks
  • 1 1/2    cups water, divided
  • 1          cup soy sauce
  • 1          can (6 ounces) pineapple juice
  • 6          cloves garlic
  • 1/4       cup white wine
  • 1          teaspoon salt
  • 1          cup unsalted butter, at room temperature
  • 2          large onions, cut into 1/2-inch wide strips
  • 1          tablespoon corn oil
  • salt, to taste
  • pepper, to taste
  • 12        tortillas
  • guacamole (optional)
  • sour cream (optional)
  • pico de gallo (optional)
  • shredded cheese (optional)
  1. Using meat mallet, pound pork steaks until 1/2-inch thick; place in 1-gallon re-sealable plastic bag. Pour 1 cup water, soy sauce and pineapple juice over pork; seal bag and lay flat in refrigerator 30 minutes, turning occasionally.
  2. In blender, pulse garlic, white wine and salt until thoroughly blended. Whisk butter and slowly incorporate garlic and wine mixture. Reserve at room temperature.
  3. In large skillet over high heat, saute onions in corn oil 2 minutes until they turn deep brown. Add remaining water to skillet and lower heat to medium-low. Cook and stir, scraping bits from bottom of pan, 15 minutes until water has evaporated and onions are caramelized. Season with salt and pepper.
  4. Heat grill to 300° F for indirect cooking. Lightly grease grates.
  5. Remove pork from marinade and place on grill over indirect heat 4-6 minutes per side, until internal temperature reaches 145° F. Remove pork and brush garlic butter on both sides. Let stand 5 minutes; slice into 3-inch long, thin strips.
  6. While grill is hot, grill tortillas individually. Wrap four tortillas at a time in aluminum foil with a little garlic butter.
  7. In skillet, reheat caramelized onions and serve with fajitas. Top with guacamole, sour cream, pico de gallo and shredded cheese, if desired.

Source: Smithfield

Meal Ideas 04 January 2018

Make Kitchen Time Easier

(Family Features) Throughout 2018, you can create easy, healthy and delicious family meals by using time-saving recipes.

For example, these “Cook Once, Eat Twice” recipes from CanolaInfo start with pork chops that double as the base for lunch or dinner the following day.

“The more you cook your own meals, the more you can control portion sizes and ingredients,” said Manuel Villacorta, registered dietitian. “Knowing the right oil to use is essential. I like using canola oil to keep the flavors of your dishes intact due to its neutral taste and light texture. Plus, it contains high levels of monounsaturated fat and plant-based omega 3 fat, and is low in saturated fat. I use it regularly in my home kitchen and recommend it to my clients.”

For more time-saving recipes, visit canolainfo.org.

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Pork Loin Chops with Sweet Balsamic Mushrooms

Servings: 8

  • 8          boneless center-cut pork loin chops (4 ounces each), trimmed of fat
  • 1/2       teaspoon ground black pepper
  • 2          tablespoons canola oil, divided
  • 12        ounces sliced portobello mushrooms
  • 2          garlic cloves, minced
  • 1/2       teaspoon salt, divided
  • 2          tablespoons balsamic vinegar
  • 2          tablespoons water
  • 2          teaspoons Worcestershire sauce
  • 1          teaspoon sugar
  • 2          tablespoons chopped green onions
  1. Sprinkle both sides of pork with pepper.
  2. In large skillet over medium-high heat, heat 1 tablespoon canola oil. Cook pork chops 4 minutes on each side, or until internal temperature reaches 160 F.
  3. Reserve four pork chops in refrigerator to make Pressed Pepperoncini-Pork Sandwiches.
  4. In skillet over medium-high heat, heat remaining canola oil; tilt skillet to coat bottom lightly. Cook mushrooms 4-5 minutes, or until tender and juices begin to release, stirring occasionally. Stir in garlic and 1/4 teaspoon salt; cook 15 seconds, stirring constantly. Place over pork chops; cover to keep warm.
  5. To pan residue, add vinegar, water, Worcestershire sauce, sugar and remaining salt. Bring to boil over medium-high heat and boil 1 1/2-2 minutes, or until reduced to 2 tablespoons, scraping bottom and sides of skillet. Drizzle sauce over pork and mushrooms. Sprinkle with onions.

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Pressed Pepperoncini-Pork Sandwiches

Servings: 4

  • 12        ounces crusty French bread, unsliced
  • 4          leftover pork chops from Pork Loin Chops with Sweet Balsamic Mushrooms recipe
  • 2/3       cup pepperoncini slices
  • 1          plum tomato, chopped
  • 1/4       cup finely chopped red onion
  • 2          garlic cloves, minced
  • 1 1/2    tablespoons canola oil
  • 1 1/2    tablespoons cider vinegar
  • 1 1/2    teaspoons dried oregano
  • 1/4       teaspoon dried pepper flakes
  • 3          slices ultra-thin sliced Swiss cheese, cut in half
  1. Hollow out top and bottom halves of bread, leaving 1/2-inch thick shell.
  2. Place pork on bottom half of bread. In bowl, combine pepperoncini, tomato, onion, garlic, canola oil, vinegar, oregano and pepper flakes. Spoon pepperoncini mixture and any accumulated juices on top of pork and top with cheese.
  3. Cover with top half of loaf. Press down firmly to flatten sandwich and allow flavors and juices to absorb. Cut filled loaf crosswise into four equal pieces.

Source: CanolaInfo

Breakfast & Brunch 17 November 2017

Make this Holiday Flavorful

(Family Features) Both first-time and experienced hosts know holiday entertaining is about more than serving one large feast for family and friends. This season, think outside the dinner table and incorporate tasty brunch dishes into your holiday planning to help keep guests satisfied morning, noon and night.

Arm yourself with everything you need for effortless holiday hosting. Whether you’re making a hearty breakfast or a sweet dessert, Smithfield’s online Holiday Hub has entertaining tips and simple recipes for cooking up flavor-filled dishes all season long. With guests coming from out of town or kids returning home from school, hosts can rest assured knowing every meal is covered.

Try adding savory, slow-smoked bacon to a recipe like this Bacon Lattice Breakfast Tart with Spinach and Mushrooms. Or serve guests these Pull-Apart Rosemary Sausage Rolls made with premium pork sausage and flaky biscuits for robust flavor any time of day.

Find more holiday inspiration at Smithfield.com/HolidayHub.

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Pull-Apart Rosemary Sausage Rolls

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 20 biscuits

  • 1          pound Smithfield Hometown Original Fresh Sausage Roll
  • 2          teaspoons finely chopped rosemary leaves, plus sprigs for garnish (optional)
  • 1/2       teaspoon freshly ground black pepper
  • 1          egg
  • 1          teaspoon water
  • 2          cans (12 ounces each) refrigerated small biscuits (20 biscuits total)
  1. Heat oven to 400° F. In bowl, unpackage sausage and lightly mix with rosemary and pepper. Divide into 20 pieces, rolling into little balls; refrigerate until needed.
  2. In small bowl, whisk egg and water until frothy. Remove biscuits from packaging and carefully dimple centers with thumbs. Insert sausage balls in centers and place biscuits close together on lightly sprayed or greased cookie sheet. Brush exposed biscuit dough with egg wash and top with rosemary sprigs, if desired. Bake 12-15 minutes, or until biscuits are golden and sausage is cooked through. Serve warm.

Substitution: Smithfield Hot Fresh Sausage Roll or Sausage Patties can be substituted for Original Fresh Sausage Roll.

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Bacon Lattice Breakfast Tart with Spinach and Mushrooms

Prep time: 20 minutes
Cook time: 45 minutes
Servings: 4

  • 6          slices Smithfield thick-cut bacon, any flavor
  • 1          cup sliced cremini or button mushrooms
  • 3          cups lightly packed baby spinach
  • 1          refrigerated prepared pie crust
  • 6          large eggs
  • 1          cup half and half
  • 1/4       cup grated Parmesan cheese
  • 1/2       teaspoon salt
  • 1/4       teaspoon freshly ground black pepper
  1. Heat oven to 350° F.
  2. In skillet, cook bacon over medium heat 5-6 minutes, or until slightly rendered and beginning to curl. Remove bacon from pan and drain on paper towels until cool enough to handle. Drain all but 1 tablespoon fat from pan and cook mushrooms over high heat 4-5 minutes, or until softened and any moisture in pan has evaporated, stirring occasionally. Add spinach leaves and cook 1 minute, or until just wilted.
  3. Line 9-inch pie plate with pie crust, working crust up sides with fingers; refrigerate until needed. In bowl, lightly whisk eggs and stir in half and half, Parmesan, salt and pepper; reserve.
  4. Add mushrooms and spinach to egg mixture and stir to combine. Pour into pie crust and bake 20-25 minutes, or until eggs are begin to set. Increase oven temperature to 400 F. Arrange bacon loosely in woven lattice form on top of pie and return to oven. Bake 18-20 minutes, or until bacon begins to crisp and crust is golden brown.
  5. Let cool on wire rack 10-15 minutes before serving.

Substitutions: Whole milk can be substituted for half and half. Baby kale can be substituted for baby spinach.

Source: Smithfield

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