recipes

Meal Ideas 05 April 2022

A Fiesta Fusion of Worldwide Flavors

Family Features) If you’re seeking inspiration to take mealtime from bland and boring to new and vibrant, look no further than these at-home fiesta recipes. With options ranging from tongue-tingling spice to smooth, creamy and simply delicious, you can call on global flavors to bring life to your kitchen.

This menu from “The New York Times” bestselling cookbook author and recipe developer Stephanie Banyas offers delightful flavor fusions from around the world. The lively tastes of the Spicy Shrimp Remoulade in Lettuce Leaves and Mexican Style Paella with Chicken and Sausage pop with the high-quality ingredients of Fresh Cravings Salsas.

These boldly flavored salsas are made with vine-ripened tomatoes, crisp onions, zesty peppers and spices. Plus, they’re never cooked or pasteurized, meaning you’re enjoying a vibrant dip that’s never soggy or dull. Available in a range of heat levels among restaurant style, chunky and pico de gallo, they complement any at-home fiesta.

For a fiery, zesty twist, this Red Pepper Chickpea Soup with Gazpacho Relish and Tortilla Croutons calls for Fresh Cravings Hummus, as its ideal creamy texture and savory taste balances out the spice. Made with a short list of high-quality ingredients like chickpeas, tahini and Chilean extra-virgin olive oil, this hummus has a smooth, creamy mouthfeel.

“The hummus adds loads of flavor and makes this thick, rich soup totally dairy and gluten free, so there is no need for heavy cream, cornstarch or flour,” Banyas said. “It’s as beautiful to look at as it is delicious to eat.”

To find more fiesta-worthy recipe ideas, visit freshcravings.com.

Red Pepper Chickpea Soup with Gazpacho Relish and Tortilla Croutons

Recipe courtesy of Stephanie Banyas
Servings: 2

  • 1/4 cup finely diced seeded English cucumbers
  • 1/4 cup finely diced seeded Roma tomato
  • 2 tablespoons finely diced red onion
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 1 lime, juice only, divided
  • salt, to taste
  • pepper, to taste
  • 2 cups canned low-sodium vegetable stock, divided
  • 1/2 cup Fresh Cravings Restaurant Style Salsa (mild or medium)
  • 1 container (10 ounces) Fresh Cravings Roasted Red Pepper Hummus
  • tri-color fried tortilla strips
  1. In small bowl, combine cucumber, tomato, onion and cilantro. Add half the lime juice and season with salt and pepper, to taste. Let sit at room temperature.
  2. In blender or food processor, process 1 cup stock and salsa until smooth.
  3. Pour mixture into medium saucepan. Add remaining stock and hummus, season with salt and pepper, to taste, and bring to boil over high heat. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes. Remove from heat and stir in remaining lime juice.
  4. Divide soup between two bowls and top with relish and tortilla strips.

Spicy Shrimp Remoulade in Lettuce Leaves

Recipe courtesy of Stephanie Banyas
Yield: 8 leaves

Shrimp:

  • 1/2 cup Fresh Cravings Chunky Salsa (mild or medium)
  • 9 cups water, divided
  • ice water
  • 1 lime, sliced
  • 12 sprigs cilantro
  • 1 teaspoon kosher salt
  • 1 pound fresh shrimp (31-35), peeled and deveined

Remoulade Sauce:

  • 3/4 cup mayonnaise
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon chile powder or smoked paprika
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Fresh Cravings Chunky Salsa (mild or medium), drained well
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup green onion, thinly sliced, plus additional for garnish
  • 8 butter or Boston lettuce leaves
  • cilantro leaves, for garnish
  • lime wedges, for garnish
  • chopped black olives, for garnish (optional)
  • chopped hard-cooked eggs, for garnish (optional)
  1. To make shrimp: In food processor or blender, blend salsa with 1 cup water until smooth.
  2. Fill large bowl with ice water; set aside. Transfer salsa mixture to large saucepan and add remaining water, lime slices, cilantro sprigs and salt. Bring to boil over high heat; stir in shrimp, cover, turn off heat and let shrimp poach off heat in liquid 10 minutes.
  3. Drain in colander. Transfer shrimp to ice bath and let sit 5 minutes. Drain again.
  4. To make remoulade sauce: In large bowl, whisk mayonnaise, mustard, lime juice, chile powder, sugar, salt and pepper until combined; fold in salsa.
  5. Put half of remoulade sauce in large bowl. Fold in shrimp and cilantro, adding remoulade as needed to make mixture creamier; taste for seasoning. Cover and refrigerate at least 30 minutes, or up to 6 hours.
  6. Arrange lettuce cups on platter. Spoon equal portions shrimp mixture into lettuce cups. Garnish with cilantro leaves; lime wedges; black olives, if desired; and eggs, if desired.

Mexican Style Paella with Chicken and Sausage

Recipe courtesy of Stephanie Banyas
Servings: 4-6

  • 1 container (16 ounces) Fresh Cravings Chunky Salsa (mild or medium)
  • 12 ounces chicken tenders, patted dry
  • 1 teaspoon kosher salt, plus additional, to taste, divided
  • freshly ground black pepper, to taste
  • 3 tablespoons vegetable oil, divided
  • 12 ounces fully cooked chicken sausage or pork sausage links
  • 3 cups low-sodium canned chicken stock, water or combination
  • 2 cups long-grain rice
  • 1 cup frozen peas
  • 1/4 cup chopped fresh cilantro or parsley
  • lime wedges
  1. Remove 1/2 cup salsa and set aside. In blender or food processor, process remaining salsa until smooth.
  2. Put chicken in bowl, add 1/2 cup pureed salsa and toss to coat. Cover and marinate at least 30 minutes, or up to 2 hours in refrigerator.
  3. In large, high-sided saute pan over high heat, heat 2 tablespoons oil until it begins to shimmer. Season chicken with salt and pepper, to taste, and cook until both sides are golden brown and just cooked through, about 3 minutes per side. Remove to plate, loosely tent with foil and let rest 10 minutes then slice into 2-inch pieces.
  4. Add remaining oil to pan and heat until shimmering; cook sausage until golden brown on both sides, about 3 minutes per side. Remove to plate, loosely tent with foil and let rest 10 minutes. Slice on bias into 2-inch pieces.
  5. Wipe out pan with paper towels. Add remaining pureed salsa and stock; bring to boil. Add rice and 1 teaspoon salt. Bring mixture to boil, cover and reduce heat to medium-low; cook until liquid is absorbed and rice is tender, about 18 minutes.
  6. Remove from heat and sprinkle peas on top. Let sit, covered with lid, 5 minutes. Fluff with fork then stir in chicken, sausage, peas and cilantro. Spoon remaining salsa on top.

Source: Fresh Cravings

Meal Ideas 11 January 2022

Fresh, Healthy Family Meals

Recipes to help boost iron levels, aid plasma donation recovery

(Family Features) Chef Nate Appleman knows how important it is to serve healthy meals to your family – ones they actually want to eat. Before having his first child, he transformed his eating and exercise habits and lost 85 pounds to get on a healthier path.

Now, he’s cooking meals for his family, including 14-year-old Oliver who was diagnosed with Kawasaki Disease as a toddler – an inflammation of the blood vessels that can cause damage to coronary arteries – as a healthy lifestyle is important to help manage the disease. Since Oliver’s diagnosis, Appleman made it his personal mission to create awareness of Kawasaki Disease and for the critical need for plasma donations that many people with the disease rely on for treatment, which is why he partnered with Abbott to bring attention to the need for plasma donations.

Plasma is a powerful part of your blood that supports essential bodily functions. It’s a lifeline for thousands of people who are immune-compromised and live with a variety of chronic and complex diseases. In fact, more than 125,000 Americans rely on medication made from plasma every day, according to the Plasma Protein Therapeutics Association (PPTA).

The COVID-19 pandemic led to a serious shortage of plasma donors – average donations per center in the United States were down approximately 11% during the first few months of 2021 compared to the previous year, further deepening the nearly 20% decline in donations in 2020 compared to 2019, according to the PPTA.

Donating plasma is a safe and relatively easy process. Since plasma is replaced in the body within about 24 hours, it can be donated up to twice per week. With a donation that typically takes between 1-3 hours, you can make a lasting impact by providing lifesaving medicine for patients like Oliver.

It’s a good idea to fuel up with iron-rich foods before and after donating, so Appleman created these fresh, nutritious recipes he loves to serve his family: Marinated Skirt Steak, Lemon Chicken with Roasted Red Onions and Potatoes, and Cheesy Frittata with Veggies.

Learn where you can donate at bethe1donor.abbott.

Marinated Skirt Steak

Recipe courtesy of chef Nate Appleman on behalf of Abbott

Vinaigrette:

  • 1/4 cup oil
  • 1/4 cup fish sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup water
  • 2 tablespoons raw sugar
  • 1 cup chopped fresh cilantro
  • 1 lime, juice only
  • 1 clove garlic, minced
  • 1 small Thai bird chile or serrano chile, chopped
  • 1/4 head finely shaved green cabbage
  • 1/4 head finely shaved purple cabbage
  • 2 carrots, thinly julienned

Skirt steak:

  • 1 1/2 pounds trimmed skirt steak
  • 1/2 cup coconut milk
  • 3 cloves garlic, minced
  • 2 tablespoons lime juice
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons sriracha
  • salt, to taste
  • 3 cups cooked brown rice
  • 1/2 cup crushed peanuts
  • 1 lime, quartered, for garnish
  1. To make vinaigrette: In large bowl, mix oil, fish sauce, rice wine vinegar, water, sugar, cilantro, lime juice, garlic and chile. Toss cabbage and carrots in vinaigrette; refrigerate until ready to serve.
  2. To make skirt steak: Marinate steak in coconut milk, garlic, lime juice, cilantro, sriracha and salt, to taste, at least 1 hour, or up to 24 hours.
  3. Heat grill to high.
  4. Grill 3-4 minutes each side until medium rare.
  5. Let rest 3 minutes.
  6. Thinly slice steaks against grain and serve with vinaigrette, rice and crushed peanuts; garnish with lime wedges.

Lemon Chicken with Roasted Red Onions and Potatoes

Recipe courtesy of chef Nate Appleman on behalf of Abbott

Lemon chicken:

  • 1 whole chicken, cut into eight pieces
  • 1 ounce minced garlic
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon paprika
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground fennel seed
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground coriander
  • 1 tablespoon kosher salt

Potatoes:

  • 2 1/2 pounds Yukon gold potatoes
  • salted water
  • oil

Cauliflower:

  • 1 head cauliflower
  • salted water
  • ice
  • 2 tablespoons mayonnaise
  • 1 teaspoon tamari or soy sauce
  • 1 tablespoon chopped parsley

Roasted onions:

  • 1 red onion
  • salt
  • oil

For serving:

  • 3 ounces pitted Castelvetrano or green olives, cut into quarters
  • 5 ounces wild arugula
  • 1 lemon, quartered
  1. To make lemon chicken: Marinate chicken in mixture of minced garlic, granulated garlic, paprika, smoked paprika, fennel pollen, dried oregano, coriander and salt; let sit overnight.
  2. To make potatoes: Boil potatoes in heavily salted water until tender. Cool, peel and cut into 1 1/2-inch chunks. Toss with oil to coat; reserve.
  3. To make cauliflower: Cut cauliflower into florets and blanch in salted water 1 minute; shock in ice bath. Remove from ice and dry. Toss with mayonnaise, tamari and parsley; reserve.
  4. To make roasted onions: Preheat oven to 450 F. Peel onion and slice into 1-inch rings. Toss with salt and oil; roast until slightly caramelized with texture. Chill and reserve.
  5. Preheat oven to 450 F.
  6. Bake chicken on sheet pan approximately 15 minutes. Add potatoes and cauliflower. Bake approximately 15 minutes then switch oven to broil approximately 10 minutes.
  7. Squeeze lemon over reserved onion.
  8. When chicken is crispy and reaches internal temperature of 165 F, remove from oven and add onions and olives. Plate chicken, potatoes, onions, olives and cauliflower on top of arugula and garnish with lemon.

Cheesy Frittata with Veggies

Recipe courtesy of chef Nate Appleman on behalf of Abbott

Roasted Garlic:

  • 2 heads garlic
  • olive oil
  • salt

Frittata:

  • oil
  • 2 medium leeks, sliced
  • 8 ounces blanched, chopped broccoli
  • salt, to taste
  • 9 eggs
  • 2 tablespoons chopped fresh parsley
  • 2 ounces grated Parmigiano Reggiano
  • 2 tablespoons heavy cream
  1. To make roasted garlic: Preheat oven to 400 F.
  2. Slice 1/4 inch off entire heads of garlic and place cut sides down in 1-liter casserole dish. Drizzle with olive oil and sprinkle with salt; cover with lid.
  3. Bake 35-45 minutes until heads of garlic are soft and light brown. Let cool then use back of knife to squeeze garlic from pods.
  4. To make frittata: Lower oven to 375 F.
  5. In saute pan, heat oil over medium-high heat. Cook leeks until soft; add broccoli then season with salt, to taste, and remove from heat.
  6. In mixing bowl, mix roasted garlic, sauteed leeks and broccoli, eggs, parsley, Parmigiano Reggiano and cream; place in 9-inch pie dish and bake approximately 20 minutes until top of frittata is brown. Remove from oven and let cool slightly before cutting and serving.

Source: Abbott

Meal Ideas 28 December 2021

Build a Better-for-You Menu in 2022

(Family Features) Committing to healthier habits in the new year often starts in the kitchen. Adding better-for-you recipes to your arsenal is the start of a more nutrition-focused lifestyle, and whether you’re a true home chef or just learning the basics, these dishes can be the gateway to a healthier you.

From fresh spins on family night and quick solutions in a pinch to homemade lunches and satisfying salads, consider these delicious and nutritious ways to enhance your homemade meals in 2022.

Visit Culinary.net to find more health-conscious recipe ideas.

A Fresh Take on Family Dinner

If your family gets stuck in a dinner routine rut, it can feel like you’re eating the same recipes over and over again.

However, this fresh and unique recipe for Cuban Chicken with Salsa Fresca might inspire you to think outside the culinary box and give your family members the satisfactory flavor they desire at dinnertime. With fresh ingredients and a wholesome flavor, this meal is perfect to add to your menu.

Find more recipes and family dinner ideas at Culinary.net.

Cuban Chicken with Salsa Fresca

Servings: 5

  • 1          cup grapefruit juice
  • 2          tablespoons olive oil
  • 2          teaspoons garlic powder
  • 2          teaspoons cumin
  • 2          teaspoons paprika
  • 1          teaspoon crushed red pepper
  • 1 1/4    pounds boneless, skinless chicken breasts

Salsa Fresca:

  • 1          cup grapefruit segments
  • 1/2       jicama, cubed
  • 1/2       red onion, chopped
  • 3/4       cup grapefruit juice
  • 4          tablespoons olive oil
  • 1/2       cup fresh cilantro, chopped
  • 1          jalapeno pepper, chopped
  1. Heat oven to 400 F.
  2. In large bowl, mix grapefruit juice, oil, garlic powder, cumin, paprika and red pepper until combined. Add chicken to bowl and turn to coat. Refrigerate 30 minutes or longer.
  3. To make salsa fresca: In medium bowl, mix grapefruit segments, jicama, red onion, grapefruit juice, olive oil, cilantro and jalapeno pepper until combined. Refrigerate until ready to serve.
  4. Remove chicken from marinade. Place chicken in baking dish. Bake 25-30 minutes until chicken is cooked through.
  5. Serve chicken with salsa fresca.

Take Your Salad from Bland to Bold

Step aside, boring salads. A new year and a healthier eating plan can include better-for-you greens and dressings that hit the spot.
Veggies roasted with aromatic spices served on Fresh Express 5-Lettuce Mix are drizzled with lemon tahini dressing in this Moroccan Roasted Vegetable Salad, a delicious vegetarian way to turn a bland meal into a bona fide delight. With green leaf lettuce, red leaf lettuce, butter lettuce, romaine and radicchio, the mix of greens offers a bold combination of textures and flavors for those who love variety and color.
Find more ways to enhance your at-home salads at FreshExpress.com.


Moroccan Roasted Vegetable Salad

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

Lemon Tahini Dressing:

  • 1/4       cup tahini
  • 1/4       cup olive oil
  • 3          tablespoons lemon juice
  • 3          teaspoons maple syrup
  • 2          teaspoons Dijon mustard
  • 1/4       teaspoon salt
  • 2          tablespoons cold water
  •             nonstick cooking spray
  • 6          tablespoons olive oil
  • 2          teaspoons ras el hanout or garam masala
  • 1/2       teaspoon salt
  • 1/4       teaspoon pepper
  • 4          sweet potatoes, peeled and cut into long wedges
  • 4          whole large carrots, chopped
  • 2          red bell peppers, cored and cut into 1-inch pieces
  • 2          packages (6 ounces each) Fresh Express 5-Lettuce Mix
  • 1          can (15 1/2 ounces) chickpeas, rinsed and drained
  • 1/3       cup dried apricots, sliced
  • 1/3       cup slivered almonds, toasted
  • 2          tablespoons Italian parsley, chopped
  1. To make lemon tahini dressing: In small bowl, whisk tahini, olive oil, lemon juice, maple syrup, Dijon mustard and salt. Add cold water; mix well. If dressing thickens, mix in more cold water.
  2. Heat oven to 400 F. Spray two baking sheets with nonstick cooking spray.
  3. In large bowl, mix olive oil, ras el hanout, salt and pepper. Add sweet potatoes; toss to coat. Transfer to first prepared baking sheet. Add carrots and peppers to leftover oil; toss to coat. Transfer to second prepared baking sheet. Bake 15-20 minutes, or until vegetables are tender. Let cool.
  4. Arrange lettuce mix on four plates. Top each with sweet potatoes, carrots, red pepper, chickpeas, apricots and almonds. Drizzle with dressing and sprinkle with parsley.

A Lean, Nutritious Lunch

Meal prepping is one of the most common strategies for improving eating habits, however, this tactic is often focused primarily on nutritious breakfasts and family dinners. Don’t let lunch go by the wayside; you can skip the fast food breaks by opting for a recipe you can make quickly at home.
Made with nutritious Wisconsin Potatoes loaded with goodness, low in calories, high in fiber and a good source of vitamin B6, potassium, vitamin C and antioxidants, a Turkey-Potato Wrap provides a simple solution for swapping out saltier foods for a lean lunch. By making four at a time in just half an hour, lunch is served for most of your work week to help save time on busy mornings while adding vitamins, nutrients and antioxidants to your afternoon meal.

Find more better-for-you recipe ideas at eatwisconsinpotatoes.com.


Turkey-Potato Wrap

Recipe courtesy of Wisconsin Potatoes

  • 3/4       pound Wisconsin russet potatoes, cut into 1/2-inch pieces
  • 1          tablespoon water
  • 1          tablespoon canola oil
  • 3/4       pound ground lean turkey
  • 1          large carrot, shredded
  • 1/3       cup sliced green onions with tops
  • 1          can (8 ounces) tomato sauce
  • 2/3       cup shredded cheddar cheese
  • 1          teaspoon dried Italian seasoning or basil
  • salt, to taste
  • pepper, to taste
  • 4          large whole-wheat or high-fiber tortillas
  • light sour cream (optional)
  1. Place potatoes in microwave-safe bowl; sprinkle with water. Cover, venting one corner. Microwave on high 5-8 minutes until potatoes are tender.
  2. In large nonstick skillet over medium-high heat, heat oil. Add and break up turkey; cook 5 minutes, tossing occasionally. Mix in carrot; cook 2 minutes. Add potatoes and onions; toss and cook 2 minutes. Reduce heat to medium; mix in tomato sauce, cheese and Italian seasoning.
  3. Cook, stirring occasionally, 4-5 minutes until mixture is hot and most sauce is absorbed. Season with salt and pepper, to taste. On work surface, lay out tortillas. Place 3/4 cup hot turkey mixture on each; fold and roll for burritos.
  4. Cut in halves. Serve each with sour cream, if desired.
  5. Eating Well When You’re Short on Time
  6. Committing to a better eating plan doesn’t change the fact there are simply times when a hectic schedule calls for a quick solution.
  7. When you need an easy-to-make lunch or dinner, opt for this Loaded Smoked Salmon Rice Bowl that takes just 5 minutes for a satisfying meal. With Minute’s fully cooked Ready to Serve Brown Rice, it’s easy to add whole grains to your diet even when you’re short on time. One cup of cooked brown rice is equal to two servings of whole grains, making it a nutritious option when time is of the essence.
  8. Packaged in convenient, single-serve, BPA-free cups, the brown rice cups provide a quick, easy solution for dishes from breakfast to dessert. Ready in just 1 minute, they’re non-GMO, gluten free and cholesterol free with no preservatives.

Find more easy-to-assemble recipes at MinuteRice.com.

Eating Well When You’re Short on Time

Committing to a better eating plan doesn’t change the fact there are simply times when a hectic schedule calls for a quick solution.
When you need an easy-to-make lunch or dinner, opt for this Loaded Smoked Salmon Rice Bowl that takes just 5 minutes for a satisfying meal. With Minute’s fully cooked Ready to Serve Brown Rice, it’s easy to add whole grains to your diet even when you’re short on time. One cup of cooked brown rice is equal to two servings of whole grains, making it a nutritious option when time is of the essence.
Packaged in convenient, single-serve, BPA-free cups, the brown rice cups provide a quick, easy solution for dishes from breakfast to dessert. Ready in just 1 minute, they’re non-GMO, gluten free and cholesterol free with no preservatives.

Find more easy-to-assemble recipes at MinuteRice.com.


Loaded Smoked Salmon Rice Bowl

Prep time: 4 minutes
Cook time: 1 minute
Servings: 1

  • 1          cup Minute Ready to Serve Brown Rice
  • 2          ounces smoked salmon
  • 1/2       cup julienned cucumber
  • 1          teaspoon soy sauce
  • 1          tablespoon everything bagel seasoning mix
  1. Heat rice according to package directions.
  2. Top rice with smoked salmon and cucumbers. Drizzle with soy sauce and sprinkle with seasoning mix.

Source: Fresh Express
Wisconsin Potatoes
Minute Rice

Holiday 28 October 2021

A Festive Menu Fit for Family and Friends

(Family Features) Hearty snacks, seasonal sides, flavorful main dishes and tantalizing desserts all complement one another perfectly for holiday celebrations among loved ones. This year, when planning your menu, be sure to consider recipes that keep family and friends content from the moment they hang up their coats to the goodbye hugs.

These delicious options for a satisfying bread bowl, pumpkin spice potatoes, artfully glazed lamb chops and fresh apple pie can bring your guests running to the kitchen (and keep them there) as you celebrate all the season has to offer.

Find more recipes fit for holiday festivities at Culinary.net

Beckon Holiday Guests with a Bread Bowl

While your loved ones wait patiently for the main course to be served, hearty appetizers like bread bowls can keep appetites at bay. This Spinach-Ham Dip is the perfect combination of comforting and satisfying when served with bread cubes, crackers or tortilla chips for a warming snack ahead of the big meal.

To find more seasonal appetizer inspiration, visit Culinary.net.

Spinach-Ham Dip

  • 2 cups ricotta cheese
  • 1 cup sour cream
  • 1 package (10 ounces) frozen spinach, thawed and squeezed dry
  • 1/4 pound ham, cubed
  • 3/4 cup shredded Parmesan cheese
  • 2 green onions, thinly sliced
  • 1 round bread loaf (16 ounces), unsliced
  1. Heat oven to 350 F.
  2. In medium bowl, blend ricotta cheese and sour cream until smooth. Add spinach, ham, Parmesan cheese and green onions; mix until blended.
  3. Cut 1-2-inch diameter circle out of top of bread loaf. Reserve top. Remove bread inside loaf, leaving about 1 inch along sides. Pour cheese mixture into bread bowl. Replace top. Cover bread loaf in aluminum foil and bake 60 minutes, or until warmed through.
  4. Take bread removed from inside bread bowl and cut into dipping sized chunks.
  5. Remove bread from aluminum foil and place on platter. Scatter bread chunks around bread bowl to use for dunking in cheese sauce.

A Seasonal Side with a Tasty Twist

No matter what life may look like this holiday season, you can put a smile on loved ones’ faces with classic meals and sides that memories are made of.

You can use a traditional holiday ingredient, potatoes, to make easy yet delicious recipes like these Pumpkin Spice Scalloped Potatoes. Perfect for serving with your favorite main course, they’re a tasty twist on a classic sweet potato casserole.

Plus, they’re made with Little potatoes that come ready to use with no washing or peeling required, perfect for busy families during bustling holiday gatherings. Try them roasted, boiled, smashed or mashed in your favorite seasonal dishes. For a time-saving hack, use the slicer attachment in a food processor to evenly slice potatoes in minutes.

Visit littlepotatoes.com for more holiday recipe inspiration.

Pumpkin Spice Scalloped Little Potatoes

Prep time: 20 minutes
Cook time: 1 hour
Servings: 4

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 1/2 cups milk
  • 1 1/2 pounds Terrific Trio Little Potatoes, 1/8-inch sliced, kept in water until ready to use
  • 5 slices thick-cut bacon, sliced, cooked until crisp and drained
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • salt, to taste
  • pepper, to taste
  • 1 1/2 tablespoons brown sugar
  • 1 1/2 tablespoons water
  • 1 cup pecans, rough chopped
  1. Preheat oven to 375 F.
  2. In pot over medium heat, melt butter. Add flour and cook 4 minutes, stirring occasionally. Reduce heat to low then slowly add milk gradually, ensuring it is incorporated before adding more. Turn heat to medium-high and cook until thickened, stirring continuously. Remove from heat and set aside.
  3. In bowl, add drained potatoes, sauce, bacon, cinnamon, nutmeg, ginger and cloves. Season with salt and pepper, to taste; mix well.
  4. In greased 8-by-11-inch baking dish, line potatoes on sides in desired pattern. Stuff extra bacon between potatoes from remains left in bowl. Pour extra sauce over potatoes.
  5. Bake 60 minutes.
  6. In small pot over medium-high heat, add brown sugar and water. Cook to melt sugar and allow to bubble, about 5 minutes. Add pecans; stir 2 minutes. Lay on parchment-lined baking sheet and allow to cool. Once cool, chop into pieces.
  7. Remove potatoes from oven and sprinkle pecans over top.

Serve Up a Seasonal Treat

No seasonal gathering is complete without dessert, and quality baking during the holidays results in fresh favorites like Apple Pie.

Allspice, nutmeg and cinnamon add spice to this festive favorite while brown sugar adds a hint of caramel sweetness with a nutty, moist, subtle molasses flavor that’s ideal for use in desserts of all kinds. The trusted performance of an option like Domino sugar helps make this a recipe you can turn to when it’s time to savor the season.

Find more holiday dessert ideas to bring your family and friends together at dominosugar.com .

Apple Pie

Prep time: 30 minutes
Cook time: 40 minutes
Servings: 8

  • 1 prepared 9-inch double-crust pie pastry, divided
  • 3/4 cup Domino Light Brown Sugar
  • 1 tablespoon all-purpose flour
  • 2 tablespoons butter
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon finely grated lemon zest
  • 2 pounds apples, cored, quartered and sliced
  • 1/4 teaspoon allspice
  1. Preheat oven to 375 F. Line 9-inch pie pan with half pastry then prick bottom and sides with fork.
  2. In large saucepot, combine brown sugar, flour, butter, cinnamon, nutmeg, salt, lemon juice and lemon zest. Add apples and toss to coat evenly. Slowly heat over medium-low heat, stirring occasionally, until sugar dissolves and apples begin to soften and cook down to about 6 cups.
  3. Turn apple mixture into lined pie plate. Top with remaining pastry. Trim and flute edges with fork. Slit top crust to allow steam to escape.
  4. Bake 35-40 minutes, or until crust is golden.
  5. Serve warm or at room temperature. Cover and refrigerate leftovers.

Add Color and Flavor to the Holiday Table

When a holiday celebration calls for a truly memorable meal, it’s a perfect opportunity to serve a dish that just might become a family favorite. Combining a seasonal staple like cranberries with naturally flavorful lamb could be your ticket to a newfound tradition.

These festive Cranberry Maple Glazed Grass-Fed Lamb Chops can brighten up your holiday table with an irresistible pop of red and deliciously pure New Zealand grass-fed lamb. New Zealand is home to some of the world’s most naturally raised beef and lamb, where the animals are allowed to roam and graze freely over lush green hills and pastures, resulting in a beautifully tender meat that tastes just as nature intended.

Visit beefandlambnz.com to learn more and find where to buy grass-fed meat for your holiday meals.

Cranberry Maple Glazed Grass-Fed Lamb Chops

Prep time: 5 minutes
Cook time: 15 minutes
Servings: 4

Glaze:

  • 1 cup fresh or thawed cranberries
  • 1/3 cup maple syrup
  • 1/4 cup fresh orange juice
  • 2 teaspoons orange zest
  • 2 garlic cloves, minced
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • cracked black pepper

Lamb Chops:

  • 8-10 New Zealand grass-fed lamb rib chops
  • 1 teaspoon brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • olive oil
  1. To make glaze: In small bowl, whisk cranberries, maple syrup, orange juice, orange zest, garlic, Dijon mustard, salt and pepper. Set aside.
  2. To make lamb chops: Pat lamb chops dry with paper towel.
  3. In small bowl, whisk brown sugar, chili powder, smoked paprika, salt and garlic powder.
  4. Sprinkle dry rub on lamb chops and press mixture into meat.
  5. In large skillet, heat thin layer olive oil over medium heat until drop of water sizzles in pan. Sear rib chops 2 minutes on each side, or until internal temperature reaches 140 F. Remove chops from pan and set aside.
  6. Add glaze to pan and cook 3-5 minutes, whisking constantly until reduced by half.
  7. Drizzle glaze over chops before serving.

Source: The Little Potato Company
Domino Golden Sugar
Beef + Lamb New Zealand

 

Holiday 14 October 2021

Add Cheer to the Holidays with Cheesy Plant-Based Appetizers

(Family Features) Reconnecting with family and friends over the holidays means food takes center stage. Perhaps nothing says “happy holidays” quite like a plate of seasonal appetizers. Make your traditional recipes extra special this year with a plant-based twist that starts with cheese.

Holiday plant-based cheese dishes combine cheesiness that people love with fresh vegetables so your hors d’oeurve tray can be enjoyed by everyone no matter their lifestyle or dietary needs. Start holiday eating with a batch of Vegan Stuffed Mushrooms loaded with a colorful assortment of vegetables like onions, zucchini, tomatoes and spinach, and generously topped with plant-based cheese shreds to make an especially cheesy, indulgent and satisfying snack. Or try frying up a plate of Vegan Brussels Sprouts Fritters stuffed with melty, creamy plant-based cheddar cheese for a delicious bite of seasonal comfort.

Try the full range of Violife vegan cheeses to bring these party starters to life. There is no sacrificing taste to enjoy delectable holiday recipes made with melty, stretchy and flavorful vegan cheese. These cheeses are free from dairy, soy, nuts, gluten, preservatives and lactose and are non-GMO. They are made with plant-based ingredients and come in a variety of savory shreds, smokey slices, wedges, blocks or as a cream cheese alternative. Plus, these vegan cheeses are perfect for including in plant-forward holiday spreads and starting new holiday traditions.

Visit violifefoods.com to find more appetizers and snacks for your holiday gatherings.

Vegan Stuffed Mushrooms

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

  • 12 button mushrooms
  • 2 tablespoons olive oil, divided
  • 1 large sweet onion, diced
  • 2 medium zucchinis, diced
  • 4-6 sun dried tomatoes, chopped
  • 2-3 garlic cloves, minced
  • 1 large handful spinach
  • 1 pinch rosemary
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1 pack Violife Just Like Cheddar Shreds
  • finely chopped chives
  1. Preheat oven to 350 F.
  2. Use damp kitchen towel to clean mushrooms. Remove stalks from mushrooms. Rub with 1 tablespoon olive oil and place on lined baking sheet with empty sides up.
  3. In frying pan, saute onions in remaining olive oil until soft then add zucchinis, tomatoes and garlic. Add spinach until wilted. Remove from heat and add rosemary, salt, to taste, and pepper, to taste.
  4. Stuff each mushroom with vegetable mixture and sprinkle with cheese shreds. Bake 15-20 minutes. Sprinkle with finely chopped chives.

Vegan Brussels Sprouts Fritters

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 8

  • 35 ounces Brussels sprouts
  • 3 green onions, finely chopped
  • 1/4 cup gluten-free all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • pink pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1 flax egg (2 tablespoons flax and 2 tablespoons water)
  • 1 pack Violife Just Like Cheddar Shreds
  • 2-4 tablespoons olive oil
  • mint, roughly chopped
  1. Wash Brussels sprouts and finely slice. Place in bowl with green onions.
  2. In separate bowl, whisk flour, salt, black pepper, pink pepper, paprika and garlic powder.
  3. Add dry ingredients and flax egg to Brussels sprouts mixture then add cheddar shreds. Mix well and let rest in refrigerator 10 minutes.
  4. In frying pan, heat olive oil. Use hands to make one patty with 2 tablespoons of mixture.
  5. Shallow fry 4 minutes on each side. Remove and place on plate with paper towels to drain excess oil. Repeat with remaining mixture. Garnish with mint.

Source: Violife

Holiday 12 October 2021

Special Centerpieces for Holiday Celebrations

(Family Features) Few things bring family and friends together quite like the holidays, and serving up an elegant, seasonal meal centered around a mouthwatering main dish is a recipe for creating lasting memories with the ones you love.

Forging a fabulous holiday experience for the special people in your life starts with choosing a flavorful, tender cut of meat to serve as the centerpiece of the meal. Hand-cut by expert butchers, options like Spiral-Sliced Ham, Boneless Heart of Prime Rib Roast and Butcher’s Cut Filet Mignons from Omaha Steaks can serve as the focal point of a memorable holiday dinner. Flash frozen to capture freshness and flavor, you can select a standout cut of meat from the comfort of your home and have it delivered directly to your door in time to put together a tender, juicy main course.

Find more holiday recipe inspiration at OmahaSteaks.com/blog/recipes.

Rum and Cola Holiday Ham

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 30 minutes
Cook time: 80 minutes
Servings: 10-12

Ham:

  • 1 Omaha Steaks Spiral-Sliced Ham (8 pounds)

Glaze:

  • 1 cup cherry fruit spread
  • 3/4 cup dark spiced rum
  • 3/4 cup cola
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon kosher salt
  1. To make ham: Thaw frozen ham in refrigerator 24-48 hours.
  2. Remove from refrigerator and let ham come to room temperature, about 30-45 minutes.
  3. Preheat oven to 325 F. Remove ham from foil and film. Return ham to foil wrapping and place in oven-safe roasting pan. Roll foil down leaving 2 inches of foil around bottom of ham.
  4. Place roasting pan with ham in oven on lower rack and heat uncovered 60-75 minutes, until ham starts to brown. While ham cooks, make glaze.
  5. To make glaze: In medium saucepot, whisk fruit spread, rum, cola, Worcestershire sauce, Dijon mustard and salt until well incorporated. Bring to boil then reduce heat to medium. Simmer over medium heat 10 minutes then remove from heat. Cool to room temperature.
  6. During last 15 minutes of cooking, glaze ham every 5 minutes.

Dijon-Herb Prime Rib Roast with Garlic Butter Mushrooms

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 3 hours
Servings: 4-6

Dijon-Herb Rub:

  • 1/4 cup minced fresh Italian parsley
  • 1/4 cup minced fresh oregano
  • 1/4 cup minced fresh thyme leaves
  • 1/4 cup minced fresh rosemary leaves
  • 3 fresh garlic cloves, minced
  • 1 tablespoon Dijon mustard
  • 1/2 cup canola oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon smoked paprika

Prime Rib Roast:

  • 1 Omaha Steaks Boneless Heart of Prime Rib Roast (4 pounds), thawed
  • kosher salt, to taste
  • ground black pepper, to taste
  • 1/4 cup canola oil

Garlic Butter Mushrooms:

  • 6 tablespoons olive oil
  • 1/2 cup small diced yellow onion
  • 4 fresh garlic cloves, minced
  • 1 pound button mushrooms, cleaned and quartered
  • 1 pinch kosher salt, plus additional, to taste, divided
  • 1 pinch ground black pepper, plus additional, to taste, divided
  • 1/2 cup chicken stock
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped Italian parsley
  1. To make rub: In medium bowl, whisk parsley, oregano, thyme, rosemary, garlic, Dijon mustard, oil, salt, black pepper and paprika until well incorporated.
  2. To make prime rib roast: Pat prime rib roast dry on all sides with paper towels. Season generously with salt and pepper, to taste. Allow roast to come to room temperature about 30 minutes.
  3. Rub Dijon herb rub all over prime rib roast and allow to stand 10 minutes.
  4. Preheat oven to 250 F.
  5. In large cast-iron pan, warm oil over medium-high heat.
  6. Sear roast on all sides until golden brown, 2-3 minutes per side.
  7. Place seared prime rib on wire rack-lined sheet pan and place in oven.
  8. Cook until internal temperature is 10 F below desired cooking doneness.
  9. Rest 15-20 minutes before slicing.
  10. To make mushrooms: In large pan, warm olive oil over medium-high heat. Add diced onions and saute about 1 minute.
  11. Add minced garlic and lightly saute until fragrant, about 20 seconds.
  12. Add mushrooms and pinch of salt and ground pepper to pan. Saute 3-4 minutes, or until mushrooms are tender.
  13. Add chicken stock and reduce to one-third in volume, 3-4 minutes.
  14. Add butter and parsley to pan and saute until butter is melted and incorporated. Immediately remove from heat and season, to taste, with salt and pepper.
  15. Serve mushrooms with prime rib roast.

Suya-Dusted Filet Mignon with "Red Rice" Risotto

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 1 hour
Servings: 4

Suya Dust:

  • 2 cups roasted cashews
  • 1 tablespoon chicken bouillon
  • 1 tablespoon, plus 1 teaspoon, smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground black pepper
  • 2 teaspoons. ground ginger
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

"Red Rice" Risotto:

  • 3 tablespoons canola oil
  • 1/2 cup diced yellow onion
  • 3 fresh garlic cloves, smashed
  • 1/2 cup diced red bell pepper
  • 1 tablespoon tomato paste
  • 1 large beefsteak tomato (about 1/2 pound), chopped
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon kosher salt, plus additional, to taste, divided (optional)
  • 1/2 teaspoon ground black pepper, plus additional, to taste, divided (optional)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 1/2 cups Arborio rice
  • 4 cups warmed chicken stock, divided
  • 1/2 cup finely chopped Italian parsley
  • 1 cup freshly shredded Parmesan cheese

Filet Mignon:

  • 4 Omaha Steaks Butcher's Cut Filet Mignons (6 ounces each)
  • kosher salt
  • ground black pepper
  • 4 tablespoons canola oil
  • 2 tablespoons unsalted butter
  • 1 clove garlic
  • 1 thyme sprig
  1. To make suya dust: In food processor, blend cashews, chicken bouillon, paprika, cayenne pepper, bell pepper, black pepper, ginger, garlic powder and onion powder into fine powder.
  2. To make "red rice" risotto: In medium saucepan, warm canola oil over medium-high heat. Add onions, garlic and red bell pepper, sauteing until lightly caramelized, about 1 minute.
  3. Add tomato paste to pan and saute until fragrant, about 1 minute. Add chopped tomato, Worcestershire sauce, paprika, 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper; continue sauteing until tomato starts to break down and soften, 3-4 minutes. Reduce heat to simmer and cook 3-4 minutes.
  4. Remove from heat and finely blend in food processor. Set aside.
  5. In separate medium saucepan, warm olive oil and butter over medium-high heat.
  6. Add Arborio rice and stir until slightly nutty and translucent, about 1 minute.
  7. Add pureed tomato-pepper mixture and 1 cup chicken stock; bring to boil then reduce heat to medium.
  8. Add 1 cup stock each time Arborio rice absorbs almost all broth. Continuously stir risotto each time stock is added to rice. Keep adding stock until risotto is al dente and still viscous then stir in parsley and Parmesan cheese. Season, to taste, with salt and pepper, if desired.
  9. To make filet mignon: Pat steaks dry with paper towels and liberally season with salt and ground black pepper on both sides.
  10. In large cast-iron skillet, warm canola oil over medium-high heat.
  11. Place filets in skillet and sear 3 minutes.
  12. Flip steaks and add butter, garlic clove and thyme. Baste steaks with butter and allow filets to finish cooking, 3-4 minutes for medium-rare doneness.
  13. Rest filets 7-8 minutes. Serve over "red rice" risotto and sprinkle suya dust over filets.

Source: Omaha Steaks

Meal Ideas 31 August 2021

Quick, Nutritious Recipes to Make Family Meals Easy

(Family Features) Dinnertime dishes loaded with nutrients help keep loved ones connected while refueling after busy days spent at work and school. Dairy foods - key ingredients in many at-home meals - provide nutrients for people of all ages to grow and maintain stronger bodies and minds.

However, some bodies are unable to break down the sugar found in milk, known as lactose, which causes an upset stomach and a heavy, bloated feeling. Rather than avoiding dairy and missing out on beneficial nutrients, people with lactose intolerance can enjoy real dairy products that are naturally low in or don't contain lactose without the stomachache with foods like:

  • Lactose-free milk, which is real milk with the same 13 essential nutrients as regular milk
  • Hard and aged cheeses, such as cheddar, colby, Monterey Jack, Parmesan and Swiss
  • Yogurt with live and active cultures, which help break down lactose, making it easier to digest

These easy-to-make meals offer lactose intolerance-friendly options for families seeking to keep milk on the menu. Because they all require an hour or less in the kitchen, they provide quick solutions for those hectic schedules without sacrificing taste or nutrition.

Visit MilkMeansMore.org to find more delicious dishes that fit a lactose intolerant meal plan.

Chicken Cordon Bleu Kebabs

Recipe courtesy of Rachel Gurk of "Rachel Cooks" on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 3

Skewers:

  • Nonstick cooking spray
  • 2 chicken breasts (6 ounces each), cubed
  • 1 ham steak (6 ounces), cubed
  • 6 bamboo skewers (8 inches)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon pure maple syrup
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1 teaspoon extra-virgin olive oil

Sauce:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup lactose-free 2% milk
  • 1 teaspoon Dijon mustard
  • 1 cup shredded Swiss cheese
  • salt, to taste (optional)
  • pepper, to taste (optional)
  1. To make skewers: Preheat broiler to 500 F. Line broiler pan with foil and spray with nonstick cooking spray.
  2. Thread cubed chicken pieces and cubed ham pieces onto skewers.
  3. In small bowl, combine Dijon mustard, maple syrup, black pepper, paprika and oil.
  4. Brush mustard mixture on skewers.
  5. Broil about 5 minutes, flip and cook 5 minutes, or until chicken is cooked through.
  6. To make sauce: In small saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute, whisking constantly. Gradually add milk, whisking constantly. Add Dijon mustard. Continue cooking 5 minutes, or until thick. Reduce heat to low and stir in cheese, whisking until melted.
  7. Add salt and pepper, to taste, if desired.
  8. Serve chicken and ham kebabs with sauce.

Chicken, Spinach and Feta Casserole

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 4

  • 1 package (10 ounces) frozen chopped spinach, thawed
  • 3 eggs, slightly beaten
  • 2 cups cottage cheese
  • 1 1/2 cups chopped cooked chicken
  • 3/4 cup crumbled feta cheese
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter, melted
  • 2 teaspoons dried minced onion
  • 1 teaspoon dried oregano leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. Preheat oven to 350 F.
  2. Place spinach in colander. Use back of large spoon or rubber spatula to press moisture from spinach.
  3. In large bowl, combine spinach, eggs, cottage cheese, chicken, feta cheese, flour, butter, onion, oregano, salt and pepper.
  4. Spoon into greased 1 1/2-quart casserole dish. Bake, uncovered, 45-50 minutes, or until set near center (160 F). Let stand 5 minutes before serving.

One Pan Mac and Cheese

Recipe courtesy of Sheila Johnson of "Eat 2 Gather" on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 12 minutes

  • Water
  • 2 teaspoons salt
  • 2 cups dry macaroni noodles
  • 2 cups lactose-free whole milk
  • 2 eggs
  • 2 tablespoons butter, clarified or ghee
  • 1 1/2 cups shredded sharp white cheddar cheese
  • 1 cup shredded Parmesan cheese
  • salt, to taste
  • fresh cracked pepper, to taste
  1. Add water and salt to 3-quart saucepan; cook noodles according to package directions. Drain and add noodles back to pan.
  2. Measure milk into large measuring cup. Add eggs and whisk.
  3. Toss noodles with clarified butter, turn heat to medium and pour in milk-egg mixture. Add cheeses and stir until melted. Bring to low boil about 3 minutes; sauce will thicken and become creamy. Add salt and fresh cracked pepper, to taste.

Parmesan-Swiss Fish

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

  • 1 1/4 pounds skinless halibut, salmon or tilapia fillets (fresh or frozen)
  • 3/4 cup shredded Swiss cheese
  • 1/4 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tablespoons sliced green onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon paprika
  1. Preheat oven to 450 F.
  2. Thaw fish, if frozen. Cut into four serving-size pieces, if necessary. Pat fish dry with paper towels. Arrange in single layer on greased 15-by-10-by-1-inch baking pan, tucking under any thin edges.
  3. In small bowl, toss Swiss cheese, yogurt, mayonnaise, green onion, salt and pepper. Spread over fish fillets. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, until fish flakes easily with fork. Allow 6-8 minutes baking time per 1/2-inch thickness of fish.

Source: United Dairy Industry of Michigan

Meal Ideas 10 August 2021

Go Plant Based for Healthy School Days

(Family Features) Filling the kitchen with plant-based ingredients is an easy way to nudge kids toward nutritious after-school snacks and make busy weeknight dinners as healthy as they are delicious.

When you consume foods that boost your energy and give your body the fuel it needs, you can expect to feel healthier, both physically and emotionally. In many cases the foods that deliver are plant-based, and you can create delicious and healthy meals while adhering to a plant-based eating plan.

Make Easy Substitutes
Having a vegetarian meal once a day is a great start, or even try “meatless Mondays” at home. Swap out ice cream and instead go for frozen blended bananas as an after-dinner treat. Try a nut- or grain-based milk in place of your normal dairy.

Make Gradual Changes
Drastically changing your eating habits can be challenging. Small, sustainable changes are easier to manage and simpler to implement. Even one change per day can lead to healthier eating, like swapping the meat in a normal sandwich for a plant-based protein, such as a salad made with chickpeas or lentils, for a quick and easy lunch.

Start Meal Planning
Meal planning can reduce the time you spend in the kitchen and cut the cost of your groceries while making plant-based eating easy. When you plan meals in advance, you can buy in bulk and do the prep work ahead of time, which means you can whip up tasty plant-based meals in minutes. Keep healthy staples on hand like vegan, cholesterol-free and trans fat-free Toufayan multi-grain pita bread. The pre-split pita is perfect to keep on hand and fill with your favorite plant-based ingredients for a quick meal or pair with hummus, chickpea salad or apples. Made with quality, wholesome ingredients, each bread is hearth-baked to a golden brown for a tasty, convenient and versatile complement to a wide range of plant-based foods. They’re easy to find in your local grocer’s deli section.

Get inspired to create family-friendly, plant-based dishes with these recipes and more at Toufayan.com.

Apple Pie Stuffed Pitas

Prep time: 10 minutes
Cook time: 17 minutes
Servings: 4

Filling:

  • 4          green apples, peeled, cored and thinly sliced
  • 1          teaspoon cinnamon
  • 1/2       teaspoon nutmeg
  • 2          tablespoons plant-based butter
  • 1/3       cup white sugar
  • 3          tablespoons water
  • 1          teaspoon cornstarch

Oat Crumble Topping:

  • 1/2       cup flour
  • 1/2       cup rolled oats
  • 1/4       cup brown sugar
  • 1/2       teaspoon cinnamon
  • 1          tablespoon orange juice
  • 1          pinch salt
  • 2          tablespoons plant-based butter
  • 4          Toufayan Multi-Grain Pita Bread
  1. Preheat oven to 350 F.
  2. To make filling: In large saute pan over medium heat add apples, cinnamon, nutmeg, butter, white sugar, water and cornstarch. Cook apples down about 10 minutes until they begin to get gooey.
  3. To make oat crumble topping: In medium bowl, mix flour, oats, brown sugar, cinnamon, orange juice and salt. Cut in butter and mix until crumbs begin to form.
  4. Cut pitas in half and line baking sheet. Fill one pita half with apple filling and lay on its side, being careful to not let apples fall out. Top with oat crumble. Repeat with remaining pitas.
  5. Bake about 6 minutes. If desired, broil 1 minute for additional color.

Roasted Chickpea Cauliflower Sandwiches

Prep time: 10 minutes
Cook time: 45 minutes
Servings: 6

  • 1          can chickpeas, roasted
  • 1/4       teaspoon salt, plus additional, to taste, divided
  • 1/8       teaspoon black pepper, plus additional, to taste, divided
  • garlic salt, to taste
  • 1          head cauliflower, cut into florets
  • 1/4       cup plant-based yogurt or sour cream
  • 1/2       red pepper, diced
  • 1/3       cup shredded carrots
  • 1          cup corn kernels (optional)
  • 1/4       teaspoon dill
  • 1/2       teaspoon garlic powder
  • 1/4       teaspoon paprika
  • 3          Toufayan Bakeries Multi Grain Pitas, halved
  • parsley, for garnish
  1. Preheat oven to 425 F.
  2. Season chickpeas with salt, pepper and garlic salt, to taste. Roast chickpeas 40-45 minutes.
  3. In bowl, mix chopped cauliflower; yogurt or sour cream, diced pepper; shredded carrots; corn, if desired; 1/4 teaspoon salt; 1/8 teaspoon pepper; dill; garlic powder and paprika.
  4. Once chickpeas are roasted, add to bowl and mix well. Spoon mixture into six pitas and garnish with parsley.

Source: Toufayan

Grilling-Tailgating 30 July 2021

Rally the Crowd with a Masterful Game Day Menu

(Family Features) Scoring big on game day requires championship-level meals and snacks that keep the crowd full and ready for action. You can take your tailgate to the house with these baked dishes that help simplify homegating so you can focus on the big screen.

From a salsa-based dip and chicken wings to kick off the party to sweet brownies for celebrating victory, each of these recipes call for less than an hour in the kitchen. Clock management is key to tackling a tailgate spread, making these delicious dishes the perfect play calls on game day.

To find more tailgate and homegate recipe inspiration, visit Culinary.net.

Just Wing It

Skip the silverware at your next homegate and dive right in with a fan favorite that requires just your hands and a heap of napkins: wings.

Whether you pick through your pieces or clean each wing to the bone, these Game Day Chicken Wings are perfect for eaters of all types. A simple flour-based coating keeps the recipe easy to make and baking in the oven means you can skip the messy fryer or firing up the grill.

Cook until crispy then corral your party’s favorite dipping sauces from ranch and blue cheese to barbecue and more. Once your spread is served, it’s time to sit back and enjoy the game.

Visit Culinary.net to find more touchdown-worthy tailgate recipes.

Game Day Chicken Wings

Total time: 50 minutes
Servings: 4

  • 1/2       cup butter, cubed
  • 1/3       cup flour
  • 2          teaspoons paprika
  • 1          teaspoon garlic powder
  • 1          teaspoon salt
  • 1          teaspoon black pepper
  • 10        chicken wingettes, thawed
  • dipping sauces (optional)
  • fresh parsley (optional)
  1. Preheat oven to 425 F.
  2. Line baking sheet with foil. Arrange butter cubes on foil.
  3. In medium bowl, combine flour, paprika, garlic powder, salt and pepper.
  4. Coat both sides of wings in flour mixture then evenly space among butter cubes on baking sheet.
  5. Bake wings 30 minutes.
  6. Turn wings over and bake 15 minutes, or until crispy and fully cooked.
  7. Serve with dipping sauces and sprinkle with fresh parsley, if desired.

Score Big with a Salsa-Based Dip

Whether your game day celebrations call for a full-blown parking lot party or homegating with your closest friends, the nibbles and noshes you serve set the stage. Building your menu with crowd-pleasing classics – including one tried-and-true favorite that offers a fresh, veggie-forward taste: chilled salsa – makes your guests cheer for more than just the home team.

Healthy game day snacks are important to almost half (48%) of tailgaters and 18% said they’d consider leaving a party if salsa wasn’t served, according to the “Game Day Eats Report” survey from refrigerated salsa brand Fresh Cravings. With its low calorie count packed with high flavor, salsa supports health-conscious goals. Made with ingredients like fresh tomatoes, crisp vegetables, zesty peppers and more, the authentic taste of chilled salsa is a universal favorite among fans.

With a belief that plant-based foods should contain wholesome ingredients and bold flavors worth celebrating, Fresh Cravings refrigerated salsas are available in the produce section, next to dressings and dips, in restaurant-style or chunky mild, medium and hot varieties. Chilled salsa is an affordable and vibrant-tasting alternative to jarred salsa, making it a key ingredient in this Mexican Pizza Dip from celebrity chef George Duran. It’s a simple crowd-pleaser you can make in less than an hour, leaving more time for pregame festivities.

For more information and game day recipe ideas, visit freshcravings.com.

Mexican Pizza Dip

Recipe courtesy of chef George Duran
Servings: 6-8

  • Nonstick cooking spray
  • 1          tablespoon vegetable oil
  • 1          pound ground beef
  • 1          package taco seasoning mix
  • 8          ounces cream cheese, at room temperature
  • 1/2       cup sour cream
  • 1          cup Fresh Cravings Chunky Salsa, plus additional for topping
  • 1          cup grated mozzarella
  • 1/2       cup blended Mexican cheese
  • sliced jalapeno (optional)
  • sliced black olives (optional)
  • green onions (optional)
  • tortilla chips
  1. Preheat oven to 350 F.
  2. Spray 8-by-8-inch glass pan or large souffle dish with nonstick cooking spray; set aside.
  3. In large saute pan, heat oil over medium-high heat and add ground beef, breaking up with flat wooden spatula, until fully cooked. Sprinkle taco seasoning throughout beef and combine.
  4. Place warm beef mixture in large bowl and add cream cheese, sour cream, 1 cup salsa and mozzarella. Mix well until combined and pour into prepared pan. Top with blended cheese and sliced jalapeno, black olives and green onions, if desired.
  5. Bake until fully warmed and cheese is melted, 30-35 minutes.
  6. Top with small spoonfuls of salsa. Serve with tortilla chips.

Cap Off Game Day with an All-Star Combo

Pregame festivities call for salty snacks and meaty morsels, but halftime eating and postgame celebrations are perfect for sweet treats.

You can sweeten up your tailgate or homegate with a shareable option like Marbled Peanut Butter Chocolate Brownies made with Domino Golden Sugar, which is made from pure cane sugar and dissolves and measures cup for cup just like white granulated sugar without compromising performance or taste. Featuring an undefeated combination of peanut butter and chocolate, this dessert is ideal for baking a day ahead so you can manage the clock on game day.

Find more tailgating sweets at dominosugar.com.

Marbled Peanut Butter Chocolate Brownies

Prep time: 25 minutes
Cook time: 20 minutes
Yield: 24 brownies

Chocolate Brownies:

  • 1/2       cup (1/4 pound) butter
  • 2          ounces unsweetened chocolate, chopped
  • 1          cup Domino Golden Sugar
  • 1/2       teaspoon vanilla extract
  • 2          eggs
  • 1/2       cup all-purpose flour

Peanut Butter Marble:

  • 1/4       cup natural (no added sugar) peanut butter
  • 4          tablespoons butter, softened
  • 1/2       cup Domino Golden Sugar
  • 1          egg
  • 1/4       teaspoon vanilla extract
  • 1/4       cup all-purpose flour
  • 1/4       teaspoon baking powder
  • powdered sugar, for topping (optional)
  1. Heat oven to 350 F.
  2. To make chocolate brownies: In medium saucepot over low heat, melt butter and chocolate. Remove pot from heat; stir in sugar and vanilla until blended.
  3. In small mixing bowl, whisk eggs until frothy then stir into chocolate mixture.
  4. Sift flour into batter and stir just until smooth. Pour batter into prepared pan, smoothing to edges.
  5. To make peanut butter marble: In mixing bowl, cream peanut butter, butter and sugar. Add egg and vanilla; beat just until blended. In separate bowl, sift or whisk flour and baking powder then stir into batter just until combined.
  6. Carefully spread peanut butter marble over chocolate batter. Use knife to swirl batters together, first horizontally then diagonally.
  7. Bake 20 minutes, or until toothpick inserted in center comes out almost clean. Cool completely on wire rack before cutting. Top with powdered sugar, if desired, before serving.

Source:Fresh Cravings
Domino Sugar

Grilling-Tailgating 07 June 2021

Cookout Cravings

(Family Features) Something about summer brings out cravings for grilled perfection. Whether it’s the unmistakable flavor of a slow smoked side of ribs or a flame-kissed tenderloin, you can’t go wrong when you pull out the grill.

Barbecue enthusiasts, who only let the best meats grace their grills and smokers, know marbling is one of the best indicators of quality meat. Marbling is the tiny flecks of fat in the meat itself. These melt throughout the grilling process to infuse every bite with tenderness and flavor.

When you’re planning your menu for your next summer cookout, look for an option like Chairman’s Reserve Pork, which has strict standards to ensure marbling is part of every cut. Each cut is hand-selected and hand-trimmed to guarantee tender, juicy and flavorful results.

From savory to sweet to spicy, pork is the hero of each of these recipes, giving you plenty of ways to cure those summertime cravings. Find more grilling tips and recipes at chairmansreservemeats.com/recipes.

Grilled Pork Tenderloin and Vegetables

Recipe courtesy of pitmaster Tuffy Stone
Prep time: 2 hours
Cook time: 35 minutes
Servings: 4

Coriander Rub:

  • 1          tablespoon kosher salt
  • 1          tablespoon freshly ground black pepper
  • 2          teaspoons freshly ground coriander seed
  • 1          teaspoon granulated garlic
  • 1          Chairman’s Reserve Pork Tenderloin (2 pounds)
  • 4          tablespoons extra-virgin olive oil, divided
  • 3          tablespoons Coriander Rub, divided
  • 12        small carrots with tops, washed and dried
  • 8          spring onions, washed and dried
  • 12-18   thin asparagus spears, washed and dried
  • 1          lemon, halved
  • 2          cups watercress, arugula or spring salad greens mix, washed
  • 1          tablespoon chives, thinly sliced
  • 1          tablespoon tarragon leaves, torn or chopped
  • 1          tablespoon Italian parsley, torn or chopped
  1. To make coriander rub: In airtight container, mix salt, black pepper, coriander seed and garlic together. Store until ready to use.
  2. To make tenderloin and vegetables: Brush tenderloin with 1 tablespoon olive oil. Evenly season both sides of pork with 1 tablespoon coriander rub and refrigerate 2 hours. Coat carrots, spring onions and asparagus with 2 tablespoons olive oil and season with 1 tablespoon coriander rub; refrigerate.
  3. Remove tenderloin and vegetables from refrigerator and bring to room temperature.
  4. Heat grill to 400 F using direct grilling setup. Place lemon halves, cut sides down, over hot coals and cook approximately 5 minutes, or until lemon halves are charred. Remove to cool.
  5. Place seasoned pork tenderloin over hot coals and grill 3-5 minutes. Using tongs, rotate meat every 3-5 minutes and cook until meat thermometer placed in thickest part of tenderloin reads 140 F (about 15 minutes). Remove tenderloin from heat and let rest 10 minutes.
  6. Place seasoned carrots, onion and asparagus on hot grill. Cook 3-4 minutes then turn and cook another 3-4 minutes. Transfer to plate.
  7. Toss salad greens in remaining olive oil, juice of 1 charred lemon half and 2 teaspoons coriander rub.
  8. Slice tenderloin into 1/4-inch medallions. Place grilled vegetables and medallions on platter; garnish with herbs and juice of remaining lemon half. Serve with spring greens salad.

Loin Back Ribs with Peach Jalapeno Glaze

Recipe courtesy of pitmaster Tuffy Stone
Total time: 5 hours
Servings: 4

Cool Smoke Barbecue Rub:

  • 1/2       cup turbinado sugar
  • 1/4       cup, plus 2 tablespoons, kosher salt
  • 1/4       cup chili powder
  • 2          tablespoons smoked paprika
  • 3          tablespoons ground cumin
  • 2          teaspoons ground oregano
  • 2          teaspoons cayenne pepper
  • 1          tablespoon, plus 1 teaspoon, black pepper
  • 1          tablespoon, plus 2 teaspoons, granulated garlic
  • 1          tablespoon, plus 2 teaspoons, granulated onion

Pork Ribs:

  • 2          racks (1 1/2 pounds) Chairman’s Reserve pork loin baby back ribs
  • 1          cup Cool Smoke Barbecue Rub
  • 1/2       cup apple juice, in spray bottle

Peach Jalapeno Glaze:

  • 1          cup peach preserves
  • 1/2       cup chicken or pork stock
  • 1/4       cup minced jalapeno (about 1 large jalapeno)
  • 3          teaspoons Cool Smoke Barbecue Rub
  • 2          teaspoon lemon juice
  1. To make cool smoke barbecue rub: In medium bowl, mix turbinado sugar, kosher salt, chili powder, smoked paprika, cumin, oregano, cayenne pepper, black pepper, garlic and onion thoroughly. Store in airtight container until ready to use.
  2. To make ribs: One hour before cooking ribs, use shaker to dust each rack evenly on both sides with 1/4 cup Cool Smoke Barbecue Rub per side.
  3. Heat smoker to 275 F.
  4. Place ribs meat-side up in smoker; cook 1 hour. Spray ribs with apple juice. Cook 1 hour more, spraying every 30 minutes and at end of cook time.
  5. Cut two 18-by-24-inch lengths of extra-heavy foil; set aside. When ribs turn reddish-brown, transfer from grill and place each rack meat-side down on foil. Wrap tightly, being careful not to puncture foil. Place foil-wrapped ribs, meat-side down, in smoker and cook 1 1/2-2 hours until tender. Open foil package and use skewer or toothpick to check tenderness.
  6. To make peach jalapeno glaze: In saucepan over low heat, stir peach preserves, stock, jalapeno, Cool Smoke Barbecue Rub and lemon juice. Cover and keep warm until ready to use.
  7. Remove ribs from foil, brush each rack with Peach Jalapeno Glaze (1/4 cup per side) and return to smoker meat-side up, 5-10 minutes to set sauce. Watch carefully to avoid burning sauce.
  8. Serve warm with extra Peach Jalapeno Glaze.

Oak Smoked Brown Sugar Chili Rubbed Ribs

Prep time: 40 minutes
Cook time: 4 hours, 50 minutes
Servings: 6

  • Oak wood chips
  • 1          can (6 ounces) tomato paste
  • 2          tablespoons brown sugar
  • 2          teaspoons chili powder
  • 1          teaspoon cumin
  • 1          teaspoon garlic powder
  • 1          teaspoon onion powder
  • 2          teaspoons kosher salt
  • 2          racks Chairman’s Reserve pork loin baby back ribs
  1. Heat outdoor grill or smoker on low. Using charcoal, heat coals until white. Soak oak wood chips in water 15-30 minutes. Spread wood chips over coals or use smoke box.
  2. In mixing bowl, combine tomato paste, brown sugar, chili powder, cumin, garlic powder, onion powder and salt.
  3. Rub tomato mixture over ribs and grill 1 1/2 hours on direct heat. Wrap ribs using heavy duty foil and move to indirect heat about 3 hours until tender.

Source: Tyson Chairman’s Reserve

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