recipes

Meal Ideas 09 May 2022

A Grilled Take on a Traditional Italian Meal

(Family Features) Warm weather means grilling season is back, but evenings spent around the grill are no longer just for hot dogs and burgers. This summer, impress family and friends with creative new recipes that put a spin on your traditional go-to meals.

To start, try bringing other cultural influences to the table. Get inspired by this Sweet Italian Sausage Polenta, starring flavor-packed Carando Sweet Italian Sausage and vinegar-laced peppers over soft, creamy polenta. Simple and satisfying, this recipe may just earn a permanent spot on your summer menu.

Whether you’re grilling for neighbors or gathering the family for a weeknight meal, the sausage is convenient, easy to prepare and can help turn any occasion into a memorable one. Made from 100% pork and loaded with traditional Italian herbs and spices, it pairs perfectly with this creamy polenta, as well as pizzas, sandwiches, kebabs and more.

Find more ways to put your own spin on summer grilling at Carando.com.

Sweet Italian Sausage Polenta

Total time: 35 minutes
Servings: 4

  • 1 package Carando Sweet Italian Sausage
  • 8 cups chicken stock
  • 2 cups dry polenta
  • 8 tablespoons unsalted butter
  • 1/2 cup Parmesan cheese, grated
  • 3 tablespoons olive oil
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1 medium yellow onion, julienned
  • 1 tablespoon fresh garlic, minced
  • 1/4 cup white wine
  • 1/4 cup red wine vinegar
  • 2 tablespoons honey
  • 2 teaspoons oregano
  1. Heat grill to medium-low. Grill sausages 15-20 minutes, using tongs to turn frequently; reserve.
  2. In heavy-bottomed pot, whisk stock and polenta; bring to boil. Cook, stirring frequently, about 15 minutes, or until thick and creamy.
  3. Remove polenta from heat and whisk in butter and cheese. Reserve until ready to serve.
  4. Heat pan over medium-high heat. Add olive oil, peppers, onions and garlic; and saute until vegetables soften and just begin to color.
  5. Deglaze pan with white wine and reduce by half. Add vinegar, honey and oregano; cook until reduced by half.
  6. Add sausages to pan to warm.
  7. When sausages are warm, place polenta on large platter then top with sausages, peppers and onions.

Source: Carando

Meal Ideas 07 February 2022

Made with Love

Set the table for romance with a delicious date night at home

(Family Features) Planning a delicious, romantic date night doesn’t have to take you any further than your own kitchen. You don’t have to be an accomplished chef to set the table for romance, but you can take inspiration from simple, quality Italian dishes to celebrate the link between food and love.

As these recipes show, a romantic meal can be ready in minutes or, like a great love story, simmered to perfection. To plan the ultimate date night at home, start by choosing one of these dreamy main dishes made with mouthwatering sauces.

Flavorful sauces make a great Italian meal, but the sauce doesn’t need to be made from scratch (at least, not completely). For example, Bertolli d’Italia sauces are made in Italy for authentically delicious flavor. They are crafted with tomatoes vine-ripened under the Italian sun, finely aged Italian cheeses, fresh cream and Mediterranean olive oil. The result is a sauce that’s perfect for your date-night meal.

Once you select your main course, prepare a simple salad of greens with a drizzle of Italian vinaigrette or Caesar dressing. Pop a loaf of bakery-fresh Italian or focaccia bread into the oven to warm through and serve with butter or olive oil for dipping. If you’re so inclined, cap off the meal with a classic Italian dessert from your local bakery, like tiramisu, cannoli or a creamy panna cotta topped with fresh fruit.

Find more romantic dishes perfect for sharing at Bertolli.com.

Italian Sausage Spinach and Tomato Rigatoni

Prep time: 10 minutes
Cook time: 20 minutes

  • Water
  • 1/2 box rigatoni pasta
  • 1 tablespoon olive oil
  • 1/2 cup onions, chopped
  • 4 cloves garlic, minced
  • 1/2 cup mushrooms, sliced
  • 16 ounces sweet Italian sausage
  • 1 jar Bertolli d'Italia Marinara Sauce
  • 2 cups fresh baby spinach
  • salt, to taste
  • pepper, to taste
  • Parmesan cheese, for garnish
  1. Bring large stockpot of water to boil. Boil rigatoni pasta until al dente. Drain and set aside.
  2. In saute pan over medium heat, add olive oil. Add onions, garlic and mushrooms. Saute until vegetables start to brown. Add Italian sausage and cook until done, breaking into small pieces. Add sauce and bring to low boil.
  3. Add baby spinach. Cook until spinach is mostly wilted. Season with salt and pepper, to taste.
  4. Add drained pasta to pan with sausage and sauce. Toss and divide between plates. Garnish with Parmesan cheese.

Red Wine Braised Beef Short Rib Ragu

Prep time: 25 minutes
Cook time: 3 hours

  • 2 tablespoons olive oil
  • 4 pounds bone-in beef short ribs
  • salt, to taste
  • ground black pepper, to taste
  • 1 stalk celery, chopped
  • 1 large carrot, peeled and finely diced
  • 1 small onion, chopped
  • 8 cloves garlic, finely chopped
  • 4 tablespoons tomato paste
  • 1 cup red wine
  • 4 sprigs fresh rosemary
  • 2 sprigs fresh sage leaves, chopped
  • 8 sprigs fresh thyme
  • 2 bay leaves
  • 1 jar Bertolli d'Italia Marinara Sauce
  • 2 cups beef bone broth
  • water
  • 24 ounces pappardelle pasta or preferred pasta
  • freshly grated Parmesan cheese, for garnish
  1. Heat oven to 350 F.
  2. In 5-quart Dutch oven, heat olive oil over medium heat. Season short ribs with salt and ground black pepper, to taste. Place one layer of short ribs in pot. Set remaining ribs aside.
  3. Cook ribs 3-4 minutes per side until browned. Transfer to plate and set aside. Repeat with remaining short ribs.
  4. Add celery, carrots and onion to pot used to brown ribs. Stir and cook until vegetables are browned, about 15 minutes.
  5. Add garlic and stir 1-2 minutes. Add tomato paste. Cook 2-3 minutes.
  6. Carefully pour red wine into pot.
  7. Stir and scrape any browned bits from bottom of pot. Cook 3-4 minutes until wine is almost completely absorbed into vegetables.
  8. Add rosemary, sage, thyme and bay leaves to pot. Add sauce, bone broth and browned ribs. Cover pot and place in oven 2 1/2-3 hours, or until ribs are fall-apart tender.
  9. Remove pot from oven. Transfer ribs to plate or cutting board. Remove and discard herb stems and bay leaves. Remove bones from ribs then shred meat into bite-sized pieces using two forks or tongs. Return shredded ribs to pot with ragu. Stir to combine. Set aside.
  10. Bring large stockpot of water to boil. Boil pappardelle pasta until al dente. Add drained pasta to pot with beef ragu and toss until combined.
  11. Garnish with freshly grated Parmesan cheese.

Creamy Italian Garlic Chicken Pasta

Prep time: 10 minutes
Cook time: 20 minutes

  • 2 tablespoons olive oil
  • 2 large chicken breasts
  • 1 teaspoon Italian seasoning
  • salt, to taste
  • pepper, to taste
  • 4 cloves garlic, minced
  • 1/4 cup onions, chopped
  • 1/4 cup sun-dried tomatoes, cut into strips
  • 2 tablespoons capers, drained
  • 6 fresh basil leaves, sliced
  • 1 jar Bertolli d'Italia Creamy Rosa Sauce
  • 1/2 cup heavy cream
  • water
  • 1/2 box Casarecce or preferred pasta
  • parsley, for garnish
  • Parmesan cheese, for garnish
  1. In saute pan over medium heat, add olive oil. Season chicken with Italian seasoning and salt and pepper to taste. Sear chicken breasts on both sides until browned. Remove from pan and set aside.
  2. Add garlic and onions to hot pan. Cook until starting to brown. Add sun-dried tomatoes, capers and basil; stir. Add sauce and heavy cream; cook until mixture starts boiling.
  3. Bring large stockpot of water to boil. Boil Casarecce pasta until al dente. Divide pasta between two plates. Place one chicken breast over pasta on each plate and top with additional sauce, parsley and Parmesan cheese.

Source: Bertolli

Meal Ideas 18 January 2022

5 Cooking Swaps to Help Manage Cholesterol

(Family Features) When cooking, keep in mind small changes that can make a big impact on heart health.

High cholesterol is one of the major controllable risk factors for heart disease and stroke, with about 38% of American adults diagnosed with high cholesterol, according to the American Heart Association. It can be managed by getting levels regularly tested and making lifestyle changes like eating a heart-healthy diet.

  • Reduce saturated fat – Select lean cuts of meat or opt for plant protein, limit processed meats, broil or bake rather than pan-fry meats and remove skin from poultry before cooking.
  • Eat more fish – Fish can be fatty or lean, but it’s still low in saturated fat. Choose oily fish like salmon or trout, which are high in omega-3 fatty acids.
  • Use liquid oils in place of solid fats – For roasting, sauteing and more, use non-tropical liquid vegetable oils like canola, safflower, soybean or olive instead of butter, lard or shortening.
  • Lower dairy fats – Low-fat, fat-free or non-dairy milk can be used in many recipes instead of whole milk or half-and-half.
  • Increase fiber and whole grains – Add high-fiber vegetables to meals, serve fruit instead of juice and try brown rice instead of white.

These simple tips and better-for-you recipes like Chicken Tortilla Soup and Air Fryer Crispy (Un) Fried Chicken can help you eat healthy without sacrificing taste.

Find tips for managing cholesterol and other risk factors at heart.org/cholesterol.

Chicken Tortilla Soup

This recipe is reprinted with permission from "Healthy Slow Cooker Cookbook, 2nd Edition." Copyright 2018 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House, LLC.
Servings: 4

  • 1 pound boneless, skinless chicken breasts, visible fat discarded, cut into 1/2-inch cubes
  • 2 cups frozen whole-kernel corn, thawed
  • 2 cups fat-free, no-salt-added chicken broth
  • 1 can (14 1/2 ounces) no-salt-added, diced tomatoes, undrained
  • 1/4 cup finely chopped onion
  • 1 teaspoon sugar
  • 1 teaspoon ancho powder
  • 2 medium garlic cloves, minced
  • 1/4 teaspoon salt
  • 2 corn tortillas (6 inches each), cut into 1/4-inch-wide strips
  • 1 corn tortilla (6 inches), torn into pieces
  • 2-4 tablespoons snipped fresh cilantro
  • 1/4 cup finely chopped avocado
  • 1/4 medium red bell pepper, cut into matchstick-size strips
  1. In slow cooker, stir chicken, corn, broth, tomatoes, onion, sugar, ancho powder, garlic and salt. Cook, covered, on low, 6-8 hours, or on high, 3-4 hours.
  2. Preheat oven to 350 F.
  3. On baking sheet, arrange tortilla strips in single layer. Bake 8-10 minutes, or until crisp. Transfer baking sheet to cooling rack. Let strips stand 15 minutes, or until cool. Transfer to airtight container and set aside.
  4. When soup is ready, transfer 1 cup to food processor or blender. Stir in tortilla pieces. Let mixture stand 1 minute. Process until smooth. Stir mixture into soup. Stir in cilantro.
  5. Ladle soup into bowls. Sprinkle with avocado, bell pepper and reserved tortilla strips.

Air Fryer Crispy (Un) Fried Chicken

Recipe courtesy of the American Heart Association
Servings: 4

  • 1/2 cup all-purpose flour
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon ground oregano
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2-1 cup low-fat buttermilk
  • 1/2 tablespoon hot pepper sauce (optional)
  • 1/3 cup whole-wheat panko breadcrumbs
  • 1/3 cup shredded or grated Parmesan cheese
  • 4 boneless, skinless chicken breasts (about 4 ounces each), visible fat discarded, flattened to 1/4-inch thickness, patted dry with paper towels
  • nonstick cooking spray
  1. reheat air fryer to 390 F.
  2. In shallow dish or pie pan, whisk flour, parsley, oregano, pepper and cayenne.
  3. In separate shallow dish or pie pan, whisk buttermilk and hot sauce.
  4. In third shallow dish or pie pan, stir panko and Parmesan.
  5. Place dishes and large plate in row. Dip chicken in flour mixture then buttermilk mixture then panko mixture, turning to coat at each step and gently shaking off excess. Using fingertips, gently press panko mixture so it adheres. Place chicken on plate. Cover and refrigerate 30 minutes.
  6. Lightly spray chicken with nonstick cooking spray. Arrange chicken in single layer in air fryer basket, working in batches if needed. Cook 10-15 minutes, or until chicken is no longer pink in center and coating is golden brown, turning once halfway through and lightly spraying with nonstick cooking spray.

Source: American Heart Association

Meal Ideas 05 January 2022

Better-for-You Family Favorites for a Healthier Routine

(Family Features) Taking time to nurture your health and well-being starts with building healthier habits. As the seasons change, challenge yourself to make small yet consistent choices that help you and your family through transitions at school, the office or wherever your days take you.

To help you establish (or re-establish) healthy habits during mealtime and beyond, consider these tips.

Eat Meals Together

“Making time for meals together as a family provides a chance to connect and decompress,” said Bridget Wojciak, director of nutrition at Kroger Health, a national sponsor of the American Heart Association’s Healthy for Good initiative. “In fact, regular meals at home can help reduce stress, boost self-esteem and improve feelings of connection.”

Bring everyone together with a better-for-you seasonal favorite like Turkey and Bean Tostadas.

Make Time for Yourself

Chronic stress can have a negative impact on mental and physical health, but turning lost moments – like a meal by yourself spent mindlessly scrolling through social media – into mindful moments can help. Try practicing gratitude at the table by thinking of three things you’re grateful for or putting your fork down between each bite to savor the flavor and consider the nourishment you’re receiving.

Enjoy the Cooler Temperatures

Cooler temperatures can make it more enjoyable to take advantage of outdoor exercise, which is a good way to soak in vitamin D to improve your mood and boost immunity. Going for a brisk walk after mealtime (solo or with your pet), jogging and even raking leaves are examples of activities that count toward the American Heart Association’s recommended 150 minutes of moderate physical activity per week.

Visit heart.org/healthyforgood to download more heart-healthy recipes and find more tips for a healthier you in mind, body and heart.

Tuna Pasta Casserole

Recipe courtesy of the American Heart Association's Healthy for Good initiative
Servings: 4

  • 4 ounces dried whole-wheat rotini pasta (about 1 1/2 cups)
  • nonstick cooking spray
  • 16 ounces frozen mixed vegetables, thawed
  • 1 pouch (11 ounces) low-sodium chunk light tuna
  • 1 can (10 3/4 ounces) low-fat, low-sodium condensed cream of chicken soup
  • 1/2 cup chopped roasted red bell peppers
  • 1/2 cup fat-free half-and-half
  • 1 teaspoon all-purpose, salt-free seasoning blend
  • 3/4 cup crushed low-sodium, whole-grain crackers
  • 1/4 cup shredded or grated Parmesan cheese
  1. Prepare pasta according to package directions, omitting salt. Using colander, drain well. Transfer to large bowl.
  2. Preheat oven to 350 F. Lightly spray 2-quart glass baking dish with nonstick cooking spray.
    Stir mixed vegetables, tuna, soup, roasted peppers, half-and-half and seasoning blend into pasta until combined. Transfer to baking dish. Top with crackers and Parmesan cheese.
  3. Bake, uncovered, 25-30 minutes, or until casserole is warmed through and topping is golden brown.

Nutritional information per serving: 400 calories; 7 g total fat; 2.5 g saturated fat; 0 g trans fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 30 mg cholesterol; 537 mg sodium; 52 g carbohydrates; 8 g dietary fiber; 7 g sugars; 32 g protein.

Turkey and Bean Tostadas

Recipe courtesy of the American Heart Association's Healthy for Good initiative
Servings: 5

Salsa:

  • 2 cups chopped tomatoes (about 2 medium tomatoes)
  • 1 medium avocado, halved, pitted and diced
  • 1 large ear of corn, husks and silk discarded, kernels removed
  • 1-2 medium fresh jalapenos, seeds and ribs discarded, finely chopped
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons fresh lime juice

Tostadas:

  • nonstick cooking spray
  • 5 corn tortillas (6 inches each)
  • 8 ounces ground skinless turkey breast
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 can (15 1/2 ounces) no-salt-added black beans, rinsed and drained
  • 2 tablespoons water
  1. To make salsa: In small bowl, stir tomatoes, avocado, corn, jalapenos, onions and lime juice. Set aside.
  2. Preheat oven to 400 F.
  3. To make tostadas: Line baking sheet with aluminum foil. Lightly spray foil with nonstick cooking spray. Place tortillas on baking sheet. Lightly spray tortillas with nonstick cooking spray. Using fork, pierce tortillas several times to prevent from filling with air.
  4. Bake tortillas 5-6 minutes on each side, or until golden brown.
  5. In medium nonstick saucepan over medium-high heat, cook turkey, chili powder, cumin and coriander 5-6 minutes, or until turkey is no longer pink, stirring occasionally to turn and break up turkey.
  6. Add beans and water. Cook 5 minutes, or until beans are heated through. Using potato masher, coarsely mash beans. Remove from heat.
  7. To assemble tostadas, spread turkey mixture over each tortilla. Top with salsa.

Nutritional information per serving: 260 calories; 7.5 g total fat; 1 g saturated fat; 0 g trans fat; 1 g polyunsaturated fat; 4.5 g monounsaturated fat; 18 mg cholesterol; 60 mg sodium; 33 g carbohydrates; 8 g dietary fiber; 7 g sugars; 19 g protein.

Ginger Pumpkin Soup

Recipe courtesy of the American Heart Association's Healthy for Good initiative
Servings: 4

  • 1 1/2 teaspoons canola or corn oil
  • 1 medium onion, finely minced
  • 3/4 tablespoon minced peeled gingerroot or 1/2 teaspoon ground ginger
  • 2 medium garlic cloves, minced, or 1 teaspoon bottled minced garlic
  • 1/2 teaspoon dried thyme, crumbled
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt
  • 1 tablespoon all-purpose flour
  • 1 3/4 cups fat-free, low-sodium vegetable broth
  • 1 cup water
  • 2 cans (15 ounces each) solid-pack pumpkin
  • 1 cup fat-free milk
  • 1/4 cup fat-free sour cream (optional)
  • 2 tablespoons chopped chives (optional)
  1. In large heavy pot, heat oil over medium-high heat, swirling to coat bottom. Cook onion 6-8 minutes, or until soft, stirring occasionally.
  2. Stir in gingerroot, garlic, thyme, cinnamon, pepper and salt. Cook 1 minute, stirring constantly. Stir in flour. Pour in broth and water. Using spatula, scrape bottom of pot to dislodge any browned bits. Stir in pumpkin. Bring mixture to boil. Reduce heat to low and simmer 10 minutes.
  3. Stir in milk. Remove from heat. Ladle soup into bowls.
  4. Garnish with sour cream and chives, if desired.

Nutritional information per serving: 138 calories; 2.5 g total fat; 0 g saturated fat; 0 g trans fat; 0.5 g polyunsaturated fat; 1 g monounsaturated fat; 1 mg cholesterol; 199 mg sodium; 27 g carbohydrates; 10 g dietary fiber; 14 g sugars; 6 g protein.

Photo courtesy of Getty Images (Tuna Pasta Casserole)

Source: American Heart Association

Snacks 16 December 2021

Pop Up Some Winter Fun

(Family Features) The winter months provide many occasions to celebrate, and no celebration is complete without tasty treats. A perfect partner for a broad variety of flavors, popcorn is a versatile pantry staple that can be served plain or as a better-for-you addition to seasonal snacks.

With no artificial additives or preservatives, light and airy popcorn is naturally low in fat and calories, non-GMO and gluten free, making it a sensible option to satisfy cravings for something savory, sweet and just about every flavor in-between. Plus, whole-grain popcorn has energy-producing carbohydrates and fiber, which can help keep you satisfied longer.

As a way to honor one of America’s oldest and most beloved snack foods, National Popcorn Day on Jan. 19 is a perfect opportunity to pop up a bowl to enjoy with loved ones or create whole-grain culinary masterpieces like fragrant and flavorful Jamaican Jerk Popcorn, which features hot pepper, spices and jerk butter to help you warm up from the inside out. Or consider another tasty snack option like Furikake Popcorn, a lighter recipe exploding with the flavors of sesame, nori and a Japanese spice blend.

You can combine favorite flavors for movie night with Cheesy Pepperoni Pizza Popcorn, which is perfect for settling in on a snowy winter’s eve, and an option like Rocky Road Popcorn Clusters, featuring chocolate, marshmallows and nuts, are perfect for sharing with loved ones after an evening meal.

Find more fun, fluffy and flavorful recipes to celebrate everything winter has to offer at Popcorn.org.

Furikake Popcorn

Yield: 2-3 servings

Furikake Seasoning:

  • 1 nori sheet, broken into pieces
  • 1 tablespoon toasted sesame seeds, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 6 cups popped popcorn
  • 2 tablespoons butter, melted
  1. To make furikake seasoning: In spice grinder or using mortar and pestle, grind nori with 1/2 tablespoon sesame seeds until finely ground. Transfer to small bowl; stir in remaining sesame seeds, salt and sugar.
  2. In large bowl, toss popcorn with butter and furikake seasoning until evenly coated.
  3. Tips: Use store-bought furikake seasoning and season to taste.
  4. To toast sesame seeds: In small dry skillet over medium heat, cook sesame seeds 2-3 minutes, or until lightly golden and fragrant. Let cool completely before using.

Jamaican Jerk Popcorn

Yield: 4-6 servings

  • 1/4 cup butter
  • 1 tablespoon minced, seeded scotch bonnet chili pepper
  • 1 teaspoon grated lime zest
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon onion powder
  • 1/4 teaspoon salt
  • 8 cups popped popcorn
  1. In small saucepan, combine butter, chili pepper, lime zest, chili powder, thyme, allspice, pepper, ginger, garlic powder, cinnamon, cloves, nutmeg, onion powder and salt. Cook over low heat 3-5 minutes, or until butter melts and mixture is fragrant.
  2. In large bowl, toss popcorn with spice mixture until evenly coated.

Tip: Omit scotch bonnet pepper and substitute 1/4 teaspoon cayenne pepper, if preferred.

Cheesy Pepperoni Pizza Popcorn

Yield: 6-8 servings (1 cup each)

  • 1/4 cup nonfat Parmesan cheese
  • 2 teaspoons garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried marjoram leaves
  • 1/4 teaspoon dried basil leaves
  • 1/8 teaspoon dried sage
  • black pepper, to taste
  • 12 cups air-popped popcorn
  • 3/4 cup turkey pepperoni, cut into bite-size bits
  • olive oil cooking spray
  1. In small bowl, combine Parmesan cheese, garlic powder, oregano, marjoram, basil, sage and pepper; mix well.
  2. In large bowl, combine popcorn and turkey pepperoni; spray lightly with olive oil cooking spray.
  3. Sprinkle popcorn and pepperoni with cheese mixture; toss to coat evenly.

Rocky Road Popcorn Clusters

Yield: 3 dozen

  • 1 bag (6 ounces) semi-sweet chocolate chips
  • 1 teaspoon vegetable oil
  • 4 cups popped popcorn
  • 1 1/2 cups miniature marshmallows
  • 3/4 cup chopped walnuts
  1. In small microwave-safe bowl, heat chocolate chips in microwave on high 1 minute, until melted. Stir in vegetable oil.
  2. In large bowl, add popcorn, marshmallows and walnuts. Pour melted chocolate over mixture, tossing to coat.
  3. Drop mixture by tablespoonful onto wax paper-lined jellyroll pan.
  4. Refrigerate until firm, about 2 hours, or overnight.

Source: Popcorn Board

Videos 13 December 2021

Cheesy Spinach Ravioli

(Family Features) One of the easiest ways to warm up at the end of a winter day – both inside and out – is by sharing a comforting meal with loved ones.

Getting your whole family to the table can be surprisingly easy when a savory dish like Cheesy Spinach Ravioli awaits. This recipe offers a kid-friendly way to get a serving of greens along with favorite flavors. Originally started by an Italian mother more than 80 years ago, having a delicious jar of RAGÙ sauce in hand, with its distinctive yellow cap, can help anyone create this mouthwatering recipe and quick real-world dishes at home.

Having a go-to jar of sauce in your pantry offers an invaluable resource for at-home cooks who want to “cook like a mother” and create delicious, homemade recipes regardless of culinary skill. With a wide array of flavor varieties, the rich heritage of these familiar sauces can quickly help you make cold days feel far away while elevating everyday meals at the family table.

Visit Ragu.com to find more winter recipe inspiration.

Watch video to see how to make this recipe!

 

Cheesy Spinach Ravioli

Prep time: 10 minutes
Total time: about 1 hour
Yield: 17-20 ravioli

Dough:

  • 3          cups all-purpose flour, divided
  • 1          pinch salt
  • 1/4       teaspoon garlic powder
  • 1/2       teaspoon olive oil
  • 4          whole eggs
  • 2          egg yolks
  • water

Filling:

  • 1/2       teaspoon olive oil
  • 2          cups chopped spinach, fresh or frozen
  • 1          pinch salt
  • 1          pinch pepper
  • 1          container (15 ounces) ricotta cheese

Toppings:

  • 1          jar (24 ounces) RAGÙ Old World Style Traditional Sauce
  • shredded mozzarella cheese
  • 2          chopped basil leaves
  • 2          chopped sprigs rosemary
  • grated Parmesan cheese (optional)
  1. To make dough: Place 2 1/2 cups flour in bowl and make hole in center. Add salt, garlic powder, olive oil, eggs and egg yolks to hole. Slowly bring flour into middle and knead into ball. Cover with bowl and let rest 20 minutes.
  2. To make filling: In pan over medium heat, add olive oil; add spinach, salt and pepper then saute until spinach is wilted. Let cool then mix in ricotta cheese; set aside.
  3. Cut dough in half. Sprinkle remaining flour on large cutting board and roll dough to 1/8-inch thickness. Cut into rectangle then cut into 2-3-inch squares. Set scraps aside. Brush water on squares then spoon 1 teaspoon spinach-ricotta filling in center of every other square. Top with remaining squares. Use fork to crimp edges. Repeat with remaining dough. Form scraps into ball and repeat.
  4. Put ravioli in boiling water, 8-10 minutes; they will rise to top when done.
  5. In saucepan over medium heat, heat sauce until simmering.
  6. Place ravioli on plate and top with warm sauce, mozzarella cheese, basil and rosemary. Grate Parmesan cheese on top, if desired.

Source: Ragu Foods

Meal Ideas 09 December 2021

Warm Up Winter with Comforting Classics

(Family Features) Whipping up family favorites all winter long is a perfect activity to keep loved ones warm in the kitchen while avoiding the bitter chill outdoors. Delicious, heartwarming snacks offer a simple and savory way to bring everyone in from the cold while enjoying comforting flavors together.

Lean on beloved ingredients like go-to RAGÚ sauces when it’s time to come together for quick bites. The possibilities are nearly endless with delicious recipes using classics like the RAGÚ Old World Style Traditional or RAGÚ Simply Traditional options.

Hearty flavors can take away the chill of winter in recipes like Snowman Pizza Bombs, Polenta Bites and Baked Tomato Goat Cheese Dip. Easy to make and fun to create together, these simple snacks are perfect for a cold afternoon spent together in the kitchen or watching a family-movie marathon.

Originally started by an Italian mother more than 80 years ago, RAGÚ sauce, known for its distinctive yellow cap, is the perfect have-on-hand pantry staple to help you create easy and delicious home cooking. As an invaluable resource and family favorite since 1937, RAGÚ sauces easily allow anyone, regardless of gender or culinary skillset, to “cook like a mother” and serve up delicious, homemade favorites. The brand’s rich heritage and array of sauce choices ensures that your next cold-weather day spent inside will be elevated with family-favorite snacks and easy and taste-tempting meals made with RAGÚ.

Find more recipes perfect for warming up this winter at Ragu.com.

Baked Tomato Goat Cheese Dip

Recipe courtesy of Marzia Aziz of "Little Spice Jar"
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4-6

  • Nonstick cooking spray
  • 2 cups RAGÚ Simply Traditional Sauce
  • 3 cloves garlic, divided
  • 1/ 4 cup fresh basil, chopped, divided
  • 1/8-1/4 teaspoon red pepper flakes
  • 1 log (10-10 1/2 ounces) goat cheese, softened at room temperature
  • 2 teaspoons olive oil, plus additional for brushing, divided
  • 1/4 teaspoon fresh thyme
  • kosher salt, divided
  • pepper
  • 1 large baguette, sliced on bias
  • blistered tomatoes, for serving (optional)
  1. Position one rack in upper third of oven and one in lower third. Preheat oven to 375 F. Spray small, round baking dish with nonstick cooking spray; set aside.
  2. Add sauce to small bowl. Grate in two garlic cloves then add 1/8 cup basil and red pepper flakes. Stir to combine then pour sauce into baking dish.
  3. Smash goat cheese log into ball. Place ball between two sheets plastic wrap. Using hands, flatten cheese into thick, round disc about 1 inch smaller in diameter than baking dish. Remove goat cheese from plastic wrap and place in center of sauce. Drizzle cheese with 2 teaspoons olive oil. Sprinkle with fresh thyme, kosher salt and pepper. Bake on lower rack, uncovered, 20-25 minutes, or until sauce is bubbly and cheese is warmed through.
  4. Place baguette slices on baking sheet. Drizzle or brush with olive oil and sprinkle with kosher salt. Bake crostini on upper rack 10-12 minutes, flipping halfway through. When bread is done, remove from oven, cut last garlic clove in half and rub cut side on bread.
  5. Top dip with remaining basil and blistered tomatoes, if desired, and serve with crostini.

Note: To make blistered tomatoes: Heat skillet over medium-high heat until almost smoking. Add 1 pint cherry tomatoes to dry skillet and let sit 1 minute. Lower heat to low, toss tomatoes with 2 teaspoons olive oil and cook 2-3 minutes, or until tomatoes are about to burst. Remove from heat; sprinkle with pinch of salt and pepper.

Polenta Bites

  • 1 tube (18 ounces) polenta
  • 1 1/2 teaspoons olive oil
  • 1 jar (24 ounces) RAGÚ Chunky Tomato, Garlic and Onion Sauce
  • 1 package (8 ounces) shredded mozzarella
  • 2 sprigs, rosemary, destemmed and chopped
  • 3 basil leaves, chopped
  • 1 block (8 ounces) hard Parmesan cheese
  1. Cut polenta into slices. In skillet, heat olive oil over medium-high heat; fry polenta slices 10-12 minutes on each side until crispy and golden brown.
  2. In saucepan over medium heat, warm sauce.
  3. Place polenta slices on tray and sprinkle with mozzarella. Place 1/2 teaspoon warm sauce on each slice then sprinkle with chopped rosemary and basil. Grate hard Parmesan onto each slice for topping.

Snowman Pizza Bombs

  • 1 tube (11.8 ounces) pizza dough
  • 1 jar (24 ounces) RAGÚ Old World Style Traditional Sauce
  • 1 package (6 ounces) pepperoni slices
  • 1 package (6 ounces) Canadian bacon slices
  • 1 package (8 ounces) shredded cheddar cheese
  • 4 tablespoons melted butter
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons Italian seasoning
  • 1 package (8 ounces) mozzarella cheese slices

Decorative vegetables (optional):

  • multicolored sweet peppers
  • olives
  • spinach
  • mushrooms
  • cherry tomatoes
  1. Preheat oven to 400 F.
  2. Cut pizza dough into 12 squares. On each square, place 1/2 teaspoon sauce and evenly top with pepperoni, Canadian bacon and cheddar cheese.
  3. Pinch corners of dough together to round into balls then place in muffin tins.
  4. In small bowl, mix melted butter, garlic powder and Italian seasoning; brush generously over dough balls.
  5. Bake 15-20 minutes until golden brown.
  6. Remove from muffin tin and carefully shape dough balls into circles; place on baking sheet. Cover with mozzarella slices and bake until melted.
  7. Create snowman faces by decorating each with peppers, olives, spinach, mushrooms and cherry tomatoes, if desired. Use remaining sauce for dipping.

Source: RAGÚ

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

 

Appetizers & Sides 22 October 2021

Amaze Guests with Great Grape Appetizers

(Family Features) Along with the delicious food, gift giving and cheer of the holiday season, getting together with friends and family is also cherished. Whether it’s a cozy weekend dinner with friends or time for festive merrymaking, you can enhance any gathering with unique small plates and appetizers.

Make the season special with California grapes, which are abundant into January, as an ingredient in your favorite dishes or by decorating with them for colorful pops of red, green and black. If time is of the essence, they also offer an easy, fresh, healthy snack or side dish that adds color and flavor to your table.

As a versatile ingredient that adds taste and visual appeal, grapes can help you create memorable appetizers that will surprise and delight friends and family. For easy and delightful hors d’oeuvres, turn to Tricolor Grape Pizza with Goat Cheese and Thyme or Smoked Chicken and Grape Bruschetta, each offering simple yet flavorful ways to please a crowd.

Send guests home with Easy Grape Compote, or give it as a fun host or hostess gift for friends and family, so they can enjoy a little taste of the holidays even after all the excitement winds down.

Find more tasty appetizers, meals, desserts and more at grapesfromcalifornia.com.

Tricolor Grape Pizza with Goat Cheese and Thyme

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6

  • 1 pound prepared pizza dough
  • flour
  • 2 1/2 tablespoons extra-virgin olive oil
  • 2 cups halved green, red and black California grapes
  • 2 tablespoons fresh thyme leaves
  • 1/4 cup coarsely chopped walnuts
  • 2 ounces fresh goat cheese, crumbled
  • 2 tablespoons freshly grated Parmesan cheese
  • freshly ground pepper, to taste
  1. Position rack in bottom of oven and place inverted baking sheet on top of rack; heat oven to 500 F.
  2. On lightly floured surface, press pizza dough into 10-inch round circle and cover with towel while preparing toppings.
  3. Sprinkle large baking sheet lightly with flour. Stretch pizza dough into oval, about 14-by-10 inches, and place on sheet. Drizzle with oil. Sprinkle with grapes, thyme and walnuts. Place baking sheet on top of sheet already in oven and bake until crust is bubbling and golden, 8-10 minutes.
  4. Remove pizza from oven. Sprinkle with goat cheese and Parmesan. Season with pepper, to taste. Transfer pizza to board, cut into pieces and serve warm.

Nutritional analysis per serving: 350 calories; 10 g protein; 47 g carbohydrates; 14 g fat (36% calories from fat); 2.5 g saturated fat (6% calories from saturated fat); 5 mg cholesterol; 580 mg sodium; 1 g fiber.

Smoked Chicken and Grape Bruschetta

Yield: 24 pieces

  • 3 cloves garlic, minced
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1 French bread baguette
  • 8 ounces smoked chicken breast (1 3/4 cups), shredded or cut into bite-size strips
  • 1 1/2 cups red, green or black seedless California grapes, halved
  • 12 ounces fontina, port salute or Monterey Jack cheese, grated
  • 1 tablespoon chives, snipped
  • 1/2 teaspoon freshly ground black pepper
  1. Preheat broiler to 550 F.
  2. In small bowl, combine garlic, olive oil and salt. Set aside. Slice baguette on bias into 1/2-inch thick slices. Brush baguette slices with garlic-oil and place on cookie sheet. Toast in broiler about 1-2 minutes on each side until golden brown. Remove from broiler.
  3. On each bread slice, place about 1 tablespoon chicken breast and three grape halves then top with 2 tablespoons grated cheese.
  4. Place cookie sheet about 8 inches away from broiler and broil 2-3 minutes until cheese is melted and bubbly. Place on serving platter and sprinkle with snipped chives and pepper.

Nutritional analysis per serving: 125 calories; 7 g protein; 9 g fat (68% calories from fat); 3 g carbohydrates; 24 mg cholesterol; less than 1 g fiber; 154 mg sodium.

Easy Grape Compote

Prep time: 5 minutes, plus cooling
Cook time: 20 minutes
Servings: 6

  • 4 cups black or red California grapes
  • 3 tablespoons granulated sugar
  • 2 strips fresh lemon peel
  • 1/4 teaspoon sea salt
  • 2/3 cup water
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 1/2 teaspoon unsalted butter
  • 1 teaspoon high-quality balsamic vinegar (optional)
  1. In bowl of food processor, finely chop grapes and sugar using one-second pulses. Transfer to deep, medium skillet or wide saucepan; stir in lemon peel, salt and water. Bring to boil over medium-high heat. Cover pan with lid, reduce heat to medium-low and simmer 18 minutes until fruit is tender.
  2. In small bowl, stir lemon juice and cornstarch then stir into grape mixture with butter; simmer 6 minutes, or until desired consistency. Stir in vinegar, if desired. Serve warm or cool.
  3. Cooled jam can be stored in covered glass jar in refrigerator up to 2 weeks.

Nutritional analysis per serving: 160 calories; 0 g protein; 41 g carbohydrates; 0 g fat; 0 mg cholesterol; 170 mg sodium; 1 g fiber.

Festive, Fruitful Decor

Naturally beautiful, fresh grapes make for an easy, classic way to decorate for the holidays. Consider these ways to enhance your home and table:

  • Drape bunches of red, green and black grapes in decorative bowls and alternate with candles for dazzling centerpieces.
  • Fill a flower vase with grapes and water for color and texture to complement and support the flowers in the arrangement.
  • Bedazzle your ham or turkey platter with small bunches of grapes and fresh herbs.
  • Accent a perfectly cooked steak with grape rosemary skewers for a colorful, fragrant sidekick.
  • Adorn dessert plates and trays with sugar-frosted grapes to add a special sparkle.

Source: California Table Grape Commission

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

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