(Family Features) As days get longer and the weather gets warmer, take your meal outdoors for some tasty al fresco dining featuring a fresh and easy-to-prepare salad.

With minimal ingredients and maximum flavor, this combination of radicchio, California green ripe olives, chickpeas and Parmesan is sure to find its way into your seasonal meal occasions, from at-home dinners to garden parties.

Boasting vibrant purple hues, radicchio not only looks beautiful on the plate but packs a unique and pleasing, bitter flavor that is complemented by the texture added to each bite by toasted sunflower seeds and chickpeas.

Completing the salad are California Ripe Olives, which are grown by farming families across California. The California green ripe olive is similar to the black ripe olive but features a more mild and buttery flavor profile.

Find more tasty recipes at calolive.org.

Radicchio Salad with Olives, Chickpeas and Parmesan

Recipe courtesy of the Simply Recipes blog
Prep time: 15 minutes
Resting time: 10 minutes
Serves: 4-6

• 1/4 cup sunflower seeds
• 1 large head radicchio (10-12 ounces)
• 1 can (16 ounces) California green ripe olives, drained, rinsed and roughly chopped
• 1 can (16 ounces) chickpeas, drained and rinsed
• 1 cup finely grated Parmesan cheese, divided
• 3 tablespoons balsamic vinegar
• 4 tablespoons olive oil
• 1/4 teaspoon salt, plus additional, to taste
• 1/8 teaspoon fresh-ground black pepper, plus additional, to taste

1. Add sunflowers seeds to small, dry skillet. Toast over medium heat, stirring occasionally, until seeds are toasted around edges and smell fragrant.
2. Transfer seeds to bowl to cool.
3. Peel away and discard a layer or two of outer radicchio leaves if they look wilted or battered. Cut head of radicchio into quarters through root. Trim away root.
4. Cut each quarter crosswise into strips, 1- to 1 1/2-inches thick. Transfer to large mixing bowl.
5. Add olives, chickpeas and 3/4 cup cheese to bowl with radicchio.
6. Whisk together balsamic vinegar, olive oil, salt and pepper. Pour over salad and toss gently until ingredients are evenly coated. If cheese clumps together, break apart with spatula and stir in.
7. Let salad stand at least 10 minutes, or up to an hour.
8. Add additional salt and pepper, if desired. Serve salad on individual plates or one shared platter. Top with remaining cheese and toasted sunflower seeds.

Substitution: If radicchio is unavailable, try frisee, endive or another bitter green.

Note: Salad is best served within one hour of preparation, but can be stored in airtight container in fridge for several days.

Source: California Olive Committee

Exciting Flavors for Every Day

(Family Features) In restaurant kitchens nationwide — and at home — Latin American flavors continue to be a hot trend — and it’s not because of spiciness. The unique culture and geography of countries such as Chile offer exciting possibilities for everyday cooking, adding flavor and excitement to American dishes and dinner tables.

Chilean cuisine is full of flavor and color and owes its delicious variety to a combination of cultural influences: native Indian, Spanish (including Arab and Jewish), French, German, English and Italian.

Chile is about twice the size of California and stretches along the Pacific coastline of South America. This narrow country — only 265 miles at its widest point — boasts a variety of climates, allowing for richly varied agriculture. Also, the seasons in the southern hemisphere are opposite those in the northern hemisphere, so fresh fruits and vegetables associated with summer in the U.S. are available from Chile during the winter.

Chilean products you may already have in your kitchen include:

• Grapes
• Kiwis
• Avocados
• Olive oil
• Stone fruits such as peaches, nectarines and plums

Chilean Treasures

Seafood. With nearly 3,000 miles of coastline, Chile offers an extraordinary bounty of seafood. The clean Pacific waters teem with oysters, prawns, salmon, abalone, sea bass and more.

Wine. Chile is the world’s fifth largest wine exporter, and culinary writers regularly sing praises for Chilean wines. Michael Green, the wine and spirits consultant for Gourmet Magazine, said, “Chile is a sleeping giant in terms of the quality, diversity and value of its wines. The region is home to some of the most thrilling and tasty wines in the world.”

Spices. One of the most unique flavors of Chilean cooking comes from a spice blend called merkén from the Mapuches, a native people of Chile. It’s an aromatic mixture of dried and smoked red chilis, toasted coriander seeds, cumin and salt. Merkén is an extremely versatile spice with an attractive copper color and smoky flavor. It can be sprinkled on fish, shrimp, poultry, beef and vegetables, or added to soups, sauces, cheese and pasta. Available in specialty grocery stores, it can also be ordered online.

Produce. Chilean chef Pilar Rodriguez has created recipes featuring unique Chilean flavors. One centers on the carica, also known as Chilean Golden Papaya, and ulmo honey. Carica is a unique fruit that has been described as a combination of a mango and a peach. It can be used as an appetizer or dessert, in salads and hot dishes. You’ll find it sold in jars in specialty stores and online. Ulmo honey comes from the ulmo tree, native to Chile. It has a creamy texture and a buttery sweetness that make an excellent accompaniment to mild cheeses. It is also available at specialty stores and online.

Chile offers a wide variety of fresh foods and rich flavors to discover.

Chile’s food growing regions

North
goats, llamas, subtropical fruits such as carica, scallops

Central Valley
avocados, olives, apples, grapes, wine

Central Valley South
dairy products, razor clams, kiwi, grains, cattle, wine

Lake Region
cattle, dairy, berries, salmon, Chilean abalones

Extreme South and Patagonia
beef and sheep, Chilean king crab

Seared Salmon & Avocado Tartar

By Chef Pilar Rodriguez
Serves 6

Crust:

• 1/2 cup fleur de sel (coarse sea salt)
• 1/2 cup cilantro seeds
• 1 tablespoon merkén
• 1 tablespoon cochayuyo molido ahumado (smoked seaweed powder), optional

Salmon:

• 6 3.5- to 4-ounce boneless, skinless salmon fillets
• 4 tablespoons olive oil

Avocado Tartar:

• 2 cups avocado, cut in small cubes
• 1/4 cup finely diced red onion
• 2 tablespoon olive oil
• 2 tablespoon finely diced yellow chili pepper
• Salt to taste
• Pepper
• Pinch sugar
• 1/2 cup cilantro leaves
• 1/2 parsley leaves
• 1/2 teaspoon lemon juice
• Lemon zest

1. Coarsely grind and mix salt and all the spices. Reserve in shallow bowl.
2. In a non-stick pan, sear salmon filets with olive oil on both sides, just getting a nice golden color (about 90 seconds per side). Do not over cook. The center of the fillet has to be raw.
3. Press one side of each fillet into salt-spice mixture and set aside.
4. Mix all ingredients for Avocado Tartar in a bowl and season with salt and pepper to taste. Serve the salmon fillets over the tartar. Serve immediately.

Ulmo Honey Panna Cotta, Grilled Citrus Carica Salad

By Chef Pilar Rodriguez
Makes 8 to 10 4-ounce portions

• 1 quart cream
• 1/4 cup ulmo honey OR honey of choice
• 4 gelatin sheets OR 1 package powdered gelatin
• 4 full caricas OR fresh papayas cut in half to grill
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 2 tablespoons lemon juice
• Lemon zest
• Fresh mint leaves

1. Heat cream in small sauce pan and turn off the heat right before boiling point. Add honey and, using a wooden spoon, mix well with the cream. Cool to room temperature and refrigerate.
2. Put the gelatin in cold water until you see the gelatin is soft — about three minutes. Discard excess water (gelatin will be softened) and dissolve gelatin in the cream mixture.
3. Fill panna cotta containers (or 4-ounce ramekins) 3/4 full and chill until set (about three hours in the refrigerator).
4. Brush the caricas with olive oil and grill them over medium heat until color browns a bit (one minute per side). Right before serving, sprinkle lemon juice, sugar to taste and lemon zest on top. Serve on the side of the Panna Cottas (in containers) with mint to garnish.

Source: Trade Commission of Chile

(Family Features) Chicken is one of America’s favorite foods, so much so that every American ate an average of 84 pounds last year. Although it’s a great go-to ingredient for a family dinner, it’s easy to get tired of the same old chicken recipes. To help combat chicken fatigue, Hellmann’s® mayonnaise has teamed up with Chef Tim Love to launch the “Chicken Change-Up,” offering simple and family-friendly recipe ideas, tips and tricks to help inspire parents when preparing the nightly meal.

“Chicken dishes are a staple in my household,” says celebrity chef, dad and author Tim Love. “I’m always looking for inspiration to create different types of chicken recipes and — no matter the dish — Hellmann’s® Real Mayonnaise made with simple ingredients like oil, vinegar and 30 percent cage-free eggs, is my secret for keeping chicken juicy and crispy.”
Whatever your dinnertime challenge, with recipes such as Parmesan Crusted Chicken and Baked Buffalo Chicken, Hellmann’s® can transform your chicken into a juicier, crispier, more delicious meal that the whole family will love.

Visit www.Facebook.com/Hellmanns to participate in the Chicken Change-Up, where you can find more dinnertime recipes, tips and tricks.

Parmesan-Crusted Bruschetta Chicken

4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

• 1/3 cup Hellmann’s® mayonnaise dressing with Olive Oil
• 3 tablespoons grated Parmesan cheese
• 4 boneless, skinless chicken breast halves (about 1 pound)
• 4 teaspoons plain dry bread crumbs
• 1 tablespoon Italian seasoning
• 2 medium tomatoes, seeded and chopped
• 1/4 cup chopped red onion
• 1/4 cup Wish-Bone Robusto Italian Dressing or Wish-Bone Italian Dressing

1. Preheat oven to 425°F.
2. Combine mayonnaise with cheese in medium bowl.
3. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs and Italian seasoning.
4. Bake 20 minutes or until chicken is thoroughly cooked.
5. Meanwhile, combine remaining ingredients in medium bowl.
6. To serve, evenly top chicken with bruschetta mixture.

Tip: Also terrific with Hellmann’s® or Best Foods® Light or Real Mayonnaise.

Nutrition Information per Serving: Calories 290, Calories From Fat 140, Saturated Fat 3g, Trans Fat 0g, Total Fat 16g, Cholesterol 80mg, Sodium 550mg, Total Carbohydrate 8g, Sugars 4g, Dietary Fiber 1g, Protein 27g, Vitamin A 10%, Calcium 5%, Iron 6%

Baked Buffalo Chicken

4 servings
Prep Time: 15 minutes
Cook Time: 12 minutes

• 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
• 1/2 teaspoon cayenne pepper (or to taste)
• 1/2 cup plain dry bread crumbs
• 1 tablespoon chopped fresh parsley
• 4 boneless, skinless chicken breast halves (about 1 1/4 pounds), cut into strips

1. Preheat oven to 400°F.
2. Combine mayonnaise and cayenne pepper in small bowl; reserve 1/2 for dipping.
3. Combine breadcrumbs with parsley. Coat chicken with remaining mayonnaise mixture, then coat with bread crumbs. Arrange chicken on baking sheet.
4. Bake chicken 12 minutes or until chicken is golden brown and thoroughly cooked. Serve with reserved dipping sauce.

Tip: For a fun twist, serve cooked chicken strips on wooden skewers. Also terrific with Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise.

Nutrition Information per Serving: Calories 450, Calories From Fat 210, Saturated Fat 3.5g, Trans Fat 0g, Total Fat 23g, Cholesterol 95mg, Sodium 510mg, Total Carbohydrate 20g, Sugars 1g, Dietary Fiber 1g, Protein 37g, Vitamin A 0%, Vitamin C 4%, Calcium 6%, Iron 15%

Chicken Nuggets with BBQ Sauce

4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes

• 3/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
• 1/2 cup barbecue sauce
• 1 tablespoon Dijon mustard
• 4 boneless, skinless chicken breasts (about 6 ounces each), cut into nuggets
• 1/2 cup Italian seasoned dry bread crumbs

1. Preheat oven to 375°F.
2. Combine mayonnaise, barbecue sauce and mustard in small bowl. Reserve 1/2 cup sauce; set aside.
3. Evenly coat chicken with sauce, then bread crumbs. Arrange chicken on baking sheet.
4. Bake 15 minutes or until thoroughly cooked. Serve with reserved sauce.

Nutrition Information per Serving: Calories 570, Calories From Fat 320, Saturated Fat 5g, Trans Fat 0g, Total Fat 35g, Cholesterol 125mg, Sodium 1210mg, Total Carbohydrate 24g, Sugars 10g, Dietary Fiber 1g, Protein 39g, Vitamin A 4%, Vitamin C 4%, Calcium 4%, Iron 8%

Parmesan Crusted Chicken

4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes

• 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
• 4 teaspoons Italian seasoned dry bread crumbs

1. Preheat oven to 425°F.
2. Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
3. Bake 20 minutes or until chicken is thoroughly cooked.

Timesaving Tip: Try making this dish with thin-cut boneless skinless chicken breasts. Prepare as above, decreasing bake time to 10 minutes or until chicken is thoroughly cooked through.

Nutrition Information per Serving: Calories 370, Calories From Fat 210, Saturated Fat 4g, Trans Fat 0g, Total Fat 23g, Cholesterol 100mg, Sodium 390mg, Total Carbohydrate 2g, Sugars 1g, Dietary Fiber 0g, Protein 35g, Vitamin A 2%, Vitamin C 2%, Calcium 8%, Iron 6%

Source: Hellman's

(Family Features) From Easter to Passover to the Kentucky Derby and beyond, there is a lamb dish for nearly every spring occasion.

While many traditions rely on lamb as a centerpiece, it doesn’t have to be prepared like grandma’s overcooked, tough and often tasteless roast. Today’s home cooks are forgoing the jar of mint jelly and using fresh mint in pesto and salsas, while serving their lamb medium-rare to preserve its tender juiciness.

If a rack of lamb is your preferred cut for spring celebrations, the American Lamb Board offers six simple steps for the perfect entree. For those who opt for roasting a boneless leg of lamb that is tender and full of flavor, try using these step-by-step instructions for a succulent lamb roast. For a real showstopper, turn off the oven, fire up the grill, butterfly a leg of lamb, season well and grill to desired doneness.

Toss grandma’s jar of mint jelly and brighten up your feasts with fresh condiments like this Mint-Pistachio Pesto or a Grilled Butterflied Leg of Lamb with Rosemary Sea Salt. For more tips and spring celebration-worthy recipes, visit americanlamb.com/spring/.

Mint-Pistachio Pesto

Recipe courtesy of the American Lamb Board

• 1 cup shelled, toasted, unsalted pistachios
• 1 cup fresh mint leaves
• 1/2 cup fresh Italian parsley
• 1/4 cup, plus 2 tablespoons, extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• sea salt, to taste
• freshly ground black pepper, to taste
• pinch of red chili flakes

1. In food processor, pulse all ingredients until mixed but still somewhat chunky.

Grilled Butterflied Leg of Lamb with Rosemary Sea Salt

Recipe courtesy of the American Lamb Board

• 1/2 cup coarse sea salt
• 1/4 cup fresh rosemary leaves
• 2 1/2-3 pounds boneless leg of American lamb, trimmed and butterflied
• extra-virgin olive oil
• 2 lemons

1. In food processor, grind salt and rosemary leaves together until mixture is texture of coarse sand.
2. Season lamb generously with rosemary salt, working it into all crevasses; it should take about 2 tablespoons. Set lamb aside at room temperature at least 30 minutes before grilling, or cover and refrigerate up to 2 days.
3. Heat charcoal or gas grill. Pat lamb dry, if needed, and rub lightly with olive oil to coat.
4. Grease grill grates with oil and place lamb on hottest part of grill. Cook with grill covered, turning once, until brown and crusty.
5. Move lamb to cooler part of grill and continue cooking until instant-read thermometer inserted into center registers 130° F for medium-rare, 15-25 minutes total. Transfer lamb to platter, cover with foil and let rest at least 10 minutes before cutting into thick slices against the grain.
6. Halve lemons and brush cut sides lightly with oil. Place cut-side down on grill until deeply charred, 2-3 minutes.
7. Arrange lamb slices on large platter or directly over salad. Serve with charred lemon halves for squeezing and additional rosemary salt.

Source: American Lamb Board

Ingredients

• 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

Blackening Seasoning

• 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

Preparation

1. Heat a cast iron skillet until very hot, in a well ventilated area.
2. Brush steaks with olive oil.
3. Coat each side of the steaks with 1 teaspoon of blackening seasoning.
4. 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.
5. Spoon 2 tablespoons of Creamy Horseradish Sauce on each plate before topping with the cooked steak.
6. Blackening Seasoning - Yield 1 cup -Combine all ingredients and mix well.
7. Creamy Horseradish Sauce - Yield 1 cup -Combine all ingredients and mix well.

Serves

4

SOURCE: Omaha Steaks

Grilled Peppery Top Round Steak With Parmesan Asparagus
Bruschetta Burgers
Classic Beef Kabobs

(Family Features) - The satisfying sound of sizzling beef ... the one-of-a-kind aroma of steak on the grill ... is your mouth watering yet? Get ready to give in to temptation, because outdoor grilling season is here and you have more tantalizing beef choices than ever.

USDA guidelines identify 29 cuts of beef as lean, including many favorites, such as top sirloin, tenderloin and top round steaks, and 95% lean ground beef. That means there are more lean and nutrient-rich ways to satisfy the craving that only beef can answer. More ways to enjoy a meal that gives you the protein you need to maintain a healthy, active lifestyle.

So fire up the grill and let the flames of passion burn - because beef is the hottest thing going.

For more information about beef, visit www.BeefItsWhatsForDinner.com.

Beef on the Grill

• Grill beef over medium heat. Too high heat can cause the exterior to char before the interior reaches the desired doneness. Charring or overcooking beef is not recommended.
• Always cook burgers to 160°F, turning occasionally with a spatula - no pressing, please! Insert an instant-read thermometer directly from the side into the center of the burger to accurately determine the temperature. The color of cooked ground beef is not a reliable indicator of doneness.
• Turn steaks occasionally with tongs. Forks pierce the meat, and flavorful juices are lost. Use an instant-read thermometer inserted horizontally from the side into the center of steaks to determine doneness. The thermometer will register 145°F for medium rare, 160°F for medium steak doneness.

Grilled Peppery Top Round Steak With Parmesan Asparagus

Description

The satisfying sound of sizzling beef ... the one-of-a-kind aroma of steak on the grill ... is your mouth watering yet?

Ingredients

• 1 beef top round steak, cut 3/4 inch thick (about 1 pound)
• 1 pound asparagus, trimmed
• 1 teaspoon olive oil
• 3 tablespoons shredded Parmesan cheese
• Salt

Marinade

• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme
• 2 large cloves garlic, minced
• 2 teaspoons steak seasoning blend
• 1 teaspoon crushed red pepper

Preparation

1. Combine marinade ingredients in medium bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Remove steak from marinade; discard marinade. Toss asparagus with oil. Place steak in center of grid over medium, ash-covered coals; arrange asparagus around steak. Grill steak, uncovered, 8 to 9 minutes for medium rare (145°F) doneness, turning occasionally. (Do not overcook.) Grill asparagus 6 to 10 minutes or until crisp-tender, turning occasionally. (Over medium heat on preheated gas grill, covered, steak 10 to 11 minutes; asparagus 8 to 12 minutes.)
3. Immediately sprinkle cheese over asparagus. Carve steak into thin slices. Season with salt, as desired. Serve with asparagus.

Preparation and Cooking Time

30 to 40 minutes

Marinate Time

6 hours or overnight

Calories: 238g | Total Fat: 10g
Cholesterol: 64mg | Protein: 31g
Carbohydrates: 5g | Sodium: 272mg

Serves

4 servings

Notes, Tips & Suggestions:

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Bruschetta Burgers

Ingredients

• 1 pound ground beef
• 1/4 cup grated Parmesan cheese
• 2 tablespoons minced green onions
• 1 teaspoon minced garlic
• Salt and pepper
• 4 slices rustic crusty bread, cut 1/2 inch thick
• Olive oil

Bruschetta Topping:

• 3/4 cup chopped red tomatoes
• 1/2 cup chopped yellow tomatoes
• 1 tablespoon thinly sliced fresh basil
• 1/4 teaspoon minced garlic
• 1/2 teaspoon salt
• Pepper

Preparation

1. Combine Bruschetta Topping ingredients in medium bowl; set aside.
2. Combine ground beef, cheese, green onions and garlic in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
3. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes (over medium heat on preheated gas grill, covered, 7 to 8 minutes), turning occasionally, until instant-read thermometer inserted horizontally into center registers 160°F.
4. Meanwhile brush both sides of bread slices with oil. About 3 minutes before burgers are done, place bread on grid. Grill until lightly toasted, turning once. Season burgers with salt and pepper, as desired. Place 1 burger on each bread slice; top each with 1/4 cup Bruschetta Topping. Serve open-faced.

Preparation and Cooking Time

30 to 35 minutes

Calories: 285g | Total Fat: 8g
Cholesterol: 69mg | Protein: 29g
Carbohydrates: 23g | Sodium: 653mg

Serves

4 servings

Notes, Tips & Suggestions:

Cook's Tip: If using 95% lean ground beef, combine ground beef with 1/4 cup soft bread crumbs, 1 egg white and ingredients as directed above.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of iron.

Classic Beef Kabobs

Ingredients

• 1 pound well-trimmed boneless beef top sirloin or beef tenderloin steaks, cut 1 inch thick
• 8 ounces medium mushrooms
• 2 medium red, yellow or green bell peppers, cut into 1-inch pieces
• Salt

Seasoning

• 2 tablespoons olive oil
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves, crushed
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper

Cucumber-Yogurt Sauce

• 1/2 cup plain yogurt
• 1/3 cup finely chopped seeded cucumber
• 2 tablespoons crumbled feta cheese
• 1 clove garlic, minced
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt

Preparation

1. Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell pepper pieces; toss to coat.
2. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
3. Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 7 to 9 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.
4. Meanwhile combine sauce ingredients in small bowl. Serve with kabobs.

Preparation and Cooking Time

30 to 35 minutes

Calories: 280g | Total Fat: 13g
Cholesterol: 55mg | Protein: 31g
Carbohydrates: 9g | Sodium: 200mg

Serves

Makes 4 servings

Notes, Tips & Suggestions:

Cook's Tip: Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.

SOURCE: The Beef Checkoff

(Family Features) - There's nothing like a delicious, hearty beef pot roast to evoke the comforts of home. The keys to successful braising - also known as pot roasting - are low heat and a tightly covered pan to achieve unbelievable tenderness. And be sure to include the browning step as it packs a bonus layer of flavor.

The Featured Cuts

"Pot roasts from the chuck and round benefit from braising, a moist heat cooking method that softens the strong muscle fibers of less tender cuts," says Chef Dave Zino, executive director of the Culinary Center for the National Cattlemen's Beef Association. "In addition to the mouthwatering results, beef pot roasts are a nutrient-rich source of 10 essential vitamins and minerals, including protein. Plus, cuts from the round and the chuck shoulder pot roast meet the government guidelines for lean."

Three Easy Steps

Step 1: Remove beef pot roast from refrigerator and slowly brown on all sides in a small amount of oil in heavy pan over medium heat. Pour off drippings. Season beef with herbs or spices, as desired.

Step 2: Add small amount (1/2 to 2 cups) of liquid, such as broth, wine, beer, juice or water, to pan.

Step 3: Cover tightly and simmer gently over low heat on top of the range, or in a preheated 325ºF oven, until beef is fork-tender, from 2 to 3-1/4 hours, depending on weight and thickness of the roast.

Pot Roast Video

Take the mystery our of making pot roast with this helpful how-to video. It's easier than you think to make a delicious roast even grandma would be proud of. Click on image to view video.

For more braising tips and recipes, visit BeefItsWhatsForDinner.com.

Pot Roast with Cider-Maple Gravy and Mashed Butternut Squash

Ingredients

• 1 beef bottom round roast (3 to 4 pounds)
• 3/4 teaspoon pepper
• 4 teaspoons olive oil, divided
• 1 teaspoon salt
• 1 cup beef broth
• 3/4 cup apple cider
• 2 medium butternut squash, cut lengthwise in half, seeded
• 3 tablespoons cornstarch dissolved in 3 tablespoons water
• 2 tablespoons maple syrup

Preparation

1. Press pepper evenly onto all surfaces of beef roast. Heat 2 teaspoons oil in stockpot over medium heat until hot. Place roast in stockpot; brown evenly. Pour off drippings.
2. Season roast with salt. Add broth and cider; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3-1/4 hours or until roast is fork-tender.
3. Heat oven to 375°F. Brush cut sides of squash halves with remaining 2 teaspoons oil. Place squash, cut sides down, on metal baking sheet. Bake 45 to 55 minutes or until fork-tender. Cool slightly. Scoop squash flesh into large bowl; discard shells or use for serving, if desired. Mash squash with back of spoon or fork until almost smooth. Season with salt and pepper, as desired; keep warm.
4. Remove roast; keep warm. Skim fat from cooking liquid. Stir in cornstarch mixture and maple syrup; bring to a boil, stirring constantly. Cook and stir 2 to 3 minutes or until slightly thickened.
5. Carve roast into thin slices. Serve with gravy and squash.

Total Time

3 to 3-3/4 hours

Serves

10 servings

SOURCE: The Beef Checkoff

(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

Description

Chicken Cordon Bleu is a popular chicken dish that many want to learn to cook.
VIDEO: How to Cook Chicken Cordon Bleu

Ingredients

• 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

Preparation

1. Slice chicken horizontally without cutting all the way through to create butterfly breast.
2. 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.
3. In bowl, whip together egg and water to create egg-wash.
4. On two separate plates, put flour and breadcrumbs. Season flour with salt and black pepper.
5. Carefully dredge chicken first into seasoned flour, then into egg-wash, followed by breadcrumbs.
6. 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.

Preparation Time

10-15 minutes

Serves

3

SOURCE: Perdue

Grilled Pork Chops with Basil-Garlic Rub
Fire-Lover's Rub

(Family Features) When looking for inspiration on the grill, nothing beats the tender, juicy pork chop. This hearty protein is a versatile canvas for a wide range of mouthwatering rubs, glazes and marinades that will ignite taste buds with bold new flavors.

To fire up your grill creativity, look to simple, fuss-free recipes that pack big flavor. Take your pork chops on a jaunt through the Mediterranean with a savory Basil-Garlic Rub. Or, spice up the chop with a Fire-Lovers Rub, featuring a robust blend of Southwestern-inspired spices. No matter what tastes you crave, the pork chop is your perfect partner on the grill all year long.

For more on how to get the most out of pork on the grill, turn to these tips from the National Pork Board:

Know your chops. Did you know there are five different pork chop cuts? From the richly marbled blade chop to the lean iconic loin chop, there are many delicious options for quick-cooking chops on the grill. Ask your retailer or butcher to help choose the cut that's right for you-it might just result in a new favorite.

Make it your own. Pork chops pair perfectly with a virtually endless variety of tasty rubs and marinades. Experiment with your own flavor combinations by taking standby recipes and swapping out or adding ingredients to suit your family's tastes.

Mind your cook time. For juicy, tender pork, the USDA now recommends cooking chops, roasts and tenderloins to an internal temperature of 145°F with a 3-minute rest. Be sure to use a digital cooking thermometer for the most delicious results.

For more details on pork chop cuts, tips and mouthwatering recipes, visit www.PorkBeInspired.com. You can also follow the National Pork Board on Facebook at www.facebook.com/PorkBeInspired and on Twitter @AllAboutPork.

Grilled Pork Chops with Basil-Garlic Rub

Description

When looking for inspiration on the grill, nothing beats the tender, juicy pork chop.

Ingredients

• 4 bone-in pork loin chops, 3/4-inch thick
• 2 garlic cloves, peeled
• 1 cup fresh basil leaves, packed
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper

Preparation

1. With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make a thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
2. Prepare medium-hot fire in grill. Brush grate clean and oil grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145°F, followed by a 3-minute rest.

Preparation Time

20-30 minutes

Cook Time

10-12 minutes

Calories: 210g | Total Fat: 14g
Cholesterol: 60mg | Protein: 27g
Carbohydrates: 2g | Sodium: 620mg

Serves

4

Fire-Lover's Rub

Ingredients

• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon coarse salt
• 1/2 teaspoon cayenne powder
• 1/2 teaspoon granulated garlic or garlic powder
• 1/2 teaspoon coarsely ground black pepper

Preparation

1. Mix chili powder, oregano, cumin, salt, cayenne, granulated garlic and black pepper in small bowl. Rub both sides of pork chops with spice mixture. Let stand 15 to 30 minutes. Cook chops to an internal temperature of 145°F with a 3-minute rest.

Calories: 220g Total Fat: 14.5g
Cholesterol: 60mg Protein: 27g
Carbohydrates: 4g Sodium: 1220mg

Serves

Makes enough for 4 pork chops

SOURCE: National Pork Board

Pan Sautéed Chicken With Vegetables and Herbs
Butternut Squash Soup With Sage
Butter and Herb Salmon Cakes
Four-Cheese Potato-Stuffed Mushrooms

(Family Features) - In the restaurant world, professional chefs can afford to spend hours on their culinary creations. When they come home after a long day, however, even the most passionate cooks tend to relish a few cooking shortcuts. From simple recipes to pantry essentials, there are a variety of tips and tricks that home cooks can add to their repertoire, too.

Timesaving products, such as prepared stock and mashed potatoes, allow home cooks to replicate restaurant-quality dishes without spending all day over a hot stove. Here are a few recipes that are easy to prepare, but rich with flavor.

For an elegant main course, try Pan Sautéed Chicken With Vegetables and Herbs. This moist, flavorful dish gets its richness from Swanson chicken stock. Or trade in the traditional salmon filet for savory Butter and Herb Salmon Cakes. Made with cayenne, tarragon, garlic and Idahoan Butter and Herb Mashed Potatoes, these cakes are a cinch to prepare, but friends and family will think you ordered in.

Butternut Squash Soup With Sage is a show-stopping first course that is accented with the flavors of sweet apples and sage. For an appetizer that will please a crowd, try Four-Cheese Potato-Stuffed Mushrooms.

For more easy entertaining recipes, visit www.swansonstock.com and www.idahoan.com.

Pan Sautéed Chicken With Vegetables and Herbs

Ingredients

• 1/8 teaspoon ground black pepper
• 1/8 teaspoon paprika
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 4 bone-in chicken breast halves
• 2 small red onions, cut into quarters
• 1 pound new potatoes, cut into quarters
• 8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1 inch
• 1 1/2 cups Swanson chicken stock
• 3 tablespoons lemon juice
• 1 tablespoon chopped fresh oregano leaves
• 1 tablespoon chopped fresh thyme leaves

Preparation

1. Heat oven to 350°F. Combine black pepper, paprika and flour in small bowl. Coat chicken with flour mixture.
2. Heat the oil in 12-inch oven-safe skillet over medium-high heat. Add chicken and cook until it's well browned on all sides. Remove chicken from skillet.
3. Add onions and potatoes to skillet and cook for 5 minutes. Add carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
4. Bake at 350°F for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.

Preparation Time

20 minutes

Cook Time

1 hour

Serves

Servings 4

Butternut Squash Soup With Sage

Ingredients

• 1 tablespoon vegetable oil
• 2 1/2 pounds butternut squash, peeled and seeded and cut into 1-inch cubes
• 2 medium Granny Smith apples, cored and sliced
• 1 large onion, chopped
• 1 tablespoon sugar
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 3 cups Swanson chicken broth (regular, Natural Goodness or Certified Organic)
• 1 tablespoon butter OR margarine
• 12 fresh sage leaves

Preparation

1. Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and cayenne pepper. Cook and stir 2 minutes.
2. Add broth. Heat to a boil. Cook over low heat 10 minutes or until squash is tender.
3. Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.
4. Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.

Preparation Time

20 minutes

Cook Time

25 minutes

Serves

Servings 4

Butter and Herb Salmon Cakes

Ingredients

• 4 cups water
• 1 1/2 lemons
• 1 10 to 12-ounce salmon filet
• 1/3 cup celery, finely diced
• 1/3 cup onion, finely diced
• 3 teaspoons mayonnaise
• Pinch of cayenne pepper
• 3/4 teaspoon tarragon
• 1/2 teaspoon garlic
• 1/4 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 4-ounce pouch Idahoan Butter and Herb Mashed Potatoes, dry
• Canola oil

Preparation

1. In a medium pot, boil 4 cups water with the juice of the lemons, placing one lemon half in the water. Reduce heat to a simmering boil. Poach salmon filet in water by cooking, covered, for 7 to 10 minutes, or until done. Remove with spatula. Set aside to cool.
2. When salmon is cool, combine with celery, onion, mayonnaise, cayenne, tarragon, garlic, dry mustard, salt and black pepper in large bowl and mix well. Add dry potatoes slowly while mixing until everything is moist.
3. Form patties and cook in preheated canola oil in a large skillet on medium-high heat until both sides are brown (3 minutes per side).
4. Serve hot.

Preparation Time

15 Minutes

Cook Time

15 Minutes

Serves

Servings 6

Four-Cheese Potato-Stuffed Mushrooms

Ingredients

• 1 4-ounce package Idahoan Four Cheese Mashed Potatoes
• 12 large mushrooms or 18 medium mushrooms
• 3 tablespoons butter, margarine or olive oil
• 3 tablespoons chopped chives
• 3/4 teaspoon salt

Preparation

1. Preheat oven to 450°F.
2. Prepare potatoes as package directs.
3. Remove stems from mushrooms; chop stems and set aside. Carefully scoop out center of each mushroom cap with a spoon, leaving 1/2-inch shell.
4. Melt butter in 10-inch skillet over medium heat. Add chopped mushroom stems and cook 3 minutes or until tender. Remove from heat and stir in mashed potatoes, 2 tablespoons chives and salt.
5. Fill each mushroom cap with potato mixture, mounding it slightly. Bake 10 minutes or until potatoes are lightly golden. Sprinkle mushrooms with remaining 1 tablespoon chives.

Preparation Time

15 minutes

Cook Time

15 minutes

Serves

Servings 12

Source

Swanson Broth
Idahoan Potatoes