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
- To make ham: Thaw frozen ham in refrigerator 24-48 hours.
- Remove from refrigerator and let ham come to room temperature, about 30-45 minutes.
- 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.
- 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.
- 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.
- 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
- To make rub: In medium bowl, whisk parsley, oregano, thyme, rosemary, garlic, Dijon mustard, oil, salt, black pepper and paprika until well incorporated.
- 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.
- Rub Dijon herb rub all over prime rib roast and allow to stand 10 minutes.
- Preheat oven to 250 F.
- In large cast-iron pan, warm oil over medium-high heat.
- Sear roast on all sides until golden brown, 2-3 minutes per side.
- Place seared prime rib on wire rack-lined sheet pan and place in oven.
- Cook until internal temperature is 10 F below desired cooking doneness.
- Rest 15-20 minutes before slicing.
- To make mushrooms: In large pan, warm olive oil over medium-high heat. Add diced onions and saute about 1 minute.
- Add minced garlic and lightly saute until fragrant, about 20 seconds.
- Add mushrooms and pinch of salt and ground pepper to pan. Saute 3-4 minutes, or until mushrooms are tender.
- Add chicken stock and reduce to one-third in volume, 3-4 minutes.
- 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.
- 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
- 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.
- 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.
- 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.
- Remove from heat and finely blend in food processor. Set aside.
- In separate medium saucepan, warm olive oil and butter over medium-high heat.
- Add Arborio rice and stir until slightly nutty and translucent, about 1 minute.
- Add pureed tomato-pepper mixture and 1 cup chicken stock; bring to boil then reduce heat to medium.
- 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.
- To make filet mignon: Pat steaks dry with paper towels and liberally season with salt and ground black pepper on both sides.
- In large cast-iron skillet, warm canola oil over medium-high heat.
- Place filets in skillet and sear 3 minutes.
- 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.
- Rest filets 7-8 minutes. Serve over "red rice" risotto and sprinkle suya dust over filets.
Source: Omaha Steaks
Pumpkin Bread with Chocolate Chips
This season, when you’re craving something sweet, try this Pumpkin Bread with Chocolate Chips. It’s rich with lots of semi-sweet chocolate chips but also has a prominent pumpkin flavor that is hard to resist.
This recipe is easy to make and provides an opportunity to get the little ones involved in the kitchen. For example, they can stir and pour those yummy chocolate chips into the batter.
Made start to finish in less than an hour, this dessert gives you more time to rake leaves, carve pumpkins and cuddle up by the fireplace.
It can be a perfect treat for get-togethers from parties and events to just a couple friends enjoying each other’s company.
It’s light and moist with a crisp exterior. The signature pumpkin taste blends with the sweet chocolate to create a unique taste perfect for fall.
Find more seasonal dessert recipes at Culinary.net.
If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.
Watch video to see how to make this recipe!
Pumpkin Bread with Chocolate Chips
Prep time: 10 minutes
Cook time: 45-50 minutes
Servings: 12
- Nonstick cooking spray
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1/2 cup vegetable oil
- 3 eggs, at room temperature
- 1/2 tablespoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup mini semi-sweet chocolate chips
- Preheat oven to 350 F. Spray 8-by-4-inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside.
- In large bowl, whisk flour, salt, baking powder, baking soda and pumpkin spice. Set aside.
- In medium bowl, combine canned pumpkin, brown sugar, granulated sugar, oil, eggs and vanilla extract. Stir together.
- Stir wet ingredients into dry ingredients; mix until combined.
- Fold in chocolate chips.
- Pour batter into loaf pan. Bake 45-50 minutes until toothpick inserted in center comes out clean.
- Cool at least 10 minutes in pan before removing to wire rack to finish cooling.
Better School Days Ahead with Egg-Powered Recipes
(Family Features) The school year can be full of challenges, but fueling kids for a full day of learning tops the priority list. Affordable and easy to prepare, eggs are a key ingredient for successful days in the classroom. From a wide variety of breakfast options for even the pickiest of eaters to a nearly limitless menu of lunches, eggs keep kids full and energized to conquer each school day.
As one of the only foods that naturally have vitamin D, eggs offer a nutrient critical for building strong bones. Eggs also help the body absorb nutrients like vitamin E and carotenoids that are found in plant foods, making them a perfect partner for veggies that might be a hard sell for some kids. Additionally, they’re one of the best sources of choline, which is critical for brain health and development at every age and stage.
What’s more, between learning and down time, many kids spend a lot of hours in front of electronic screens. The lutein and zeaxanthin found in egg yolks can help protect their eyes from harmful blue light.
Try these easy recipes that support eye health, brain health and nutrient absorption, and are easy to prepare ahead of time. To learn more about the nutritional benefits of eggs and find more family-friendly recipes featuring eggs, search #ProteinPrepSchool on social media or visit IncredibleEgg.org.
Broccoli and Cauliflower Cheddar Quinoa Bites
Prep time: 20 minutes
Total time: 40 minutes
Servings: 6
- Nonstick cooking spray
- 10 large eggs
- 1 cup shredded cheddar cheese
- 1 cup cooked quinoa
- 1 cup tomatoes, quartered
- 1/2 cup finely chopped broccoli florets
- 1/2 cup finely chopped cauliflower florets
- 2 tablespoons finely chopped fresh basil (optional)
- Preheat oven to 350 F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
- In large bowl, crack eggs. Whisk until well combined. Stir in cheese, quinoa, tomatoes, broccoli, cauliflower and basil, if desired, until well combined.
- Use 1/4-cup measuring cup to divide mixture evenly into prepared muffin cups.
- Bake 16-18 minutes until eggs are set. Allow to cool slightly before serving.
- Refrigerate leftovers up to 3 days or freeze up to 1 month.
Simple Egg Salad Sandwich
Prep time: 10 minutes
Total time: 10 minutes
Servings: 8
- 6 large hard-boiled eggs, peeled
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon yellow mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup finely chopped celery
- 1/4 cup thinly sliced green onions
- 8 slices rustic wheat bread
- 4 lettuce leaves
- Chop eggs.
- In medium bowl, mix mayonnaise, lemon juice, mustard, salt and pepper. Add chopped eggs, celery and green onions; mix well.
- Refrigerate, covered, to blend flavors.
- Serve on wheat bread with lettuce leaves.
Blueberry, Avocado and Banana Muffins
Prep time: 10 minutes
Total time: 35 minutes
Servings: 12
- 1 1/4 cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 medium banana (about 1/3 cup), peeled
- 1 large avocado (about 3/4 cup), peeled and pitted
- 3/4 cup unsweetened applesauce
- 1 large egg
- 1/4 cup milk
- 1 cup blueberries
- Preheat oven to 350 F. Prepare standard muffin tin with paper liners.
- In bowl, whisk flour, oats, baking powder, baking soda and salt.
- In separate bowl, mash banana and avocado together. Add applesauce, egg and milk. Stir to combine then stir into flour mixture. Fold in blueberries and divide batter into prepared muffin tins.
- Bake 25-30 minutes. Allow to cool completely. Store leftovers in airtight container up to 3 days.
Veggie and Cheese Frittata Fingers
Prep time: 10 minutes
Total time: 40 minutes
Servings: 4
- Nonstick cooking spray
- 1 tablespoon olive oil
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow onion, diced
- 1/2 cup zucchini, diced
- 3 cloves garlic, minced
- 2 cups baby spinach, roughly chopped
- 12 large eggs
- 1 cup cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 350 F. Spray 9-by-9-inch baking dish with nonstick cooking spray.
- In skillet over medium heat, add olive oil then saute bell pepper, onion and zucchini until tender. Add garlic and spinach; cook until wilted.
- In bowl, beat eggs then add sauteed vegetables, cheese, salt and pepper. Pour mixture into prepared baking dish.
- Bake 25-30 minutes until fully set. Allow to cool.
- Cut into seven strips then down the middle to create 14 pieces.
- Refrigerate leftovers in airtight container up to 4 days.
- To freeze, place cooled frittata fingers in freezer bag and lay flat until frozen. When ready to eat, microwave 60-90 seconds, or until warmed.
Source: American Egg Board
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
- Preheat oven to 350 F.
- 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.
- 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.
- 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.
- 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
- Preheat oven to 425 F.
- Season chickpeas with salt, pepper and garlic salt, to taste. Roast chickpeas 40-45 minutes.
- 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.
- Once chickpeas are roasted, add to bowl and mix well. Spoon mixture into six pitas and garnish with parsley.
Source: Toufayan
Sweet and Savory School Day Snacks
(Family Features) As children head back to school and parents work to balance hectic schedules, it can be difficult to maintain a meal plan that doesn’t consume too much time. Make your morning meals, lunchbox packing and meal prepping easier by including time-saving hacks like easy-to-use ingredients and recipes.
Getting back into a routine can be stressful, but Cheesy Quinoa Bites offer a kid-friendly, parent-approved breakfast option that can be enjoyed at the kitchen counter, on the way to school or as a snack during the day. Try making them Sunday evening then simply reheating throughout the week for an appetizing way to encourage kiddos to eat their veggies and start the day strong.
For a snack to be enjoyed as a mid-morning treat or afternoon pick-me-up, pack these Pine Nut Strawberry Rice Bars in lunchboxes to help boost energy with a sweet-and-savory combination. Or, you can store them in the fridge and keep them at home as a reward after a long day of learning.
Ready in just 10 minutes, Success Boil-in-Bag quinoa and rice are the keys to these quick and easy recipes with a no measure, no mess process that makes cooking simple. Enjoyed by kids and adults alike, they’re made using high-quality ingredients to help you and your loved ones enjoy hassle-free school days from start to finish.
Find more back-to-school snacking solutions at SuccessRice.com .
Cheesy Quinoa Bites
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 12
- 1 bag Success Tri-Color Quinoa
- 2 cups aged cheddar cheese, shredded and divided
- 2 eggs
- 3/4 cup broccoli florets, cooked and finely chopped
- 1/3 cup orange bell pepper, finely diced
- 3/4 teaspoon salt
- Preheat oven to 375 F. Grease 12 muffin cups. Cook quinoa according to package directions; let cool slightly.
- Stir together quinoa, 1 1/2 cups cheddar cheese, eggs, broccoli, bell pepper and salt. Spoon mixture into prepared muffin cups. Sprinkle remaining cheese over top.
- Bake 18-20 minutes, or until golden brown and set. Let cool slightly in pan on rack; invert onto rack and let cool completely or serve warm.
Substitution: Use finely chopped sun-dried tomatoes, black olives or pickled jalapeno peppers for orange bell pepper, if desired.
Pine Nut Strawberry Rice Bars
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 36 bars
- 1 bag Success White Rice or Brown Rice
- nonstick cooking spray
- 3 tablespoons butter, softened
- 1/3 cup sugar
- 1/4 cup strawberry jam
- 2 eggs, beaten
- 1 teaspoon lemon extract
- 2 1/2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 2 teaspoons ground turmeric
- 1 teaspoon baking soda
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1/2 cup unsalted pine nuts, chopped
- Prepare rice according to package directions. Coat 9-by-13-inch baking pan with nonstick cooking spray and set aside. Preheat oven to 350 F.
- In bowl or electric mixer on medium speed, beat butter, sugar and strawberry jam until thoroughly combined. Add eggs and lemon extract; continue beating until well mixed.
- In separate bowl, sift flour, baking powder, turmeric and baking soda.
- Add rice to flour mixture and mix thoroughly. Combine rice mixture with egg mixture. Gently fold in strawberries and nuts.
- Spread batter in prepared pan. Bake 25 minutes.
- Remove bars from oven and cool in pan. Once cool, transfer to cutting board and cut into 36 bars. Store in refrigerator.
Source: Success Rice
Sweet Ideas for Easy Back-to-School Breakfasts
(Family Features) A healthy breakfast can give your student a boost that lasts all day long. Mornings tend to be rushed, but it’s still possible to prepare easy breakfasts that power little learners throughout the school day.
Fresh fruit is a breakfast staple, and a nutritious option like watermelon is a sweet way to satisfy hunger (and thirst). As a refreshing ingredient or standalone treat, watermelon includes just 80 calories and no fat. It’s an excellent source of vitamin C (25%) and because it’s made of 92% water, it’s a flavorful way to encourage kids to start a busy day well hydrated.
A bowl of watermelon cut into cubes, balls or fun shapes is a winning idea, but you can also think outside the rind with these ways to give watermelon a place at your breakfast table:
- Top a grain-based cereal like corn flakes or oatmeal with bite-size bits.
- Make Watermelon Donuts for a grab-and-go delight, perfect on hectic mornings.
- Freeze cubes overnight and use them in place of ice with your favorite smoothie ingredients.
- Put a twist on a breakfast favorite with these Watermelon Oat Flour Waffles.
- Add a layer of oat crumble to a bowl of watermelon balls for a savory, satisfying treat.
Kid-Friendly Cuts
It’s no secret that kids gravitate toward fun foods. Watermelon is a versatile fruit that offers plenty of serving options that let kids get hands-on and creative.
Slices
A classic watermelon slice may be basic, but it does have a few tricks up its sleeve. With the rind on, it’s an instant finger food with a built-in “handle.” Add a wooden stick for watermelon you can eat like a sucker or pop it in the freezer for a cool way to start the day.
Cubes
Simple and versatile cubes are a solution for banishing breakfast boredom. You can cube a melon and use them differently every day of the week by eating them on their own, mixing in a fruit salad, layering with other ingredients, blending in a smoothie and more.
Sticks
There’s nothing like a dipper to get kids’ attention. A watermelon stick offers a bit of rind to hold onto and a juicy strip of sweet melon that’s perfect for dunking in a cup of yogurt or fruit dip.
Cutouts
Cut watermelon into thin slices and use cookie cutters to create a treat that shows off creativity.
Get in a school morning groove with more easy breakfast ideas at watermelon.org .
Watermelon Oat Flour Waffles
Yield: 8 waffles
Waffles:
- 1 cup old-fashioned or regular oats
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup watermelon juice
- 1/2 cup vegetable oil
- 4 egg whites
- nonstick cooking spray
Garnish:
- 2 cups plain Greek yogurt
- 3 cups watermelon, diced 1/2 inch
- fresh mint leaves
- powdered sugar (optional)
- honey (optional)
- Preheat Belgian or regular waffle iron.
- In blender, process oat flakes into flour.
- In bowl, mix oat flour, all-purpose flour, baking powder and salt. Mix in watermelon juice and oil.
- Whip egg whites into stiff peaks and fold into batter.
- Spray hot waffle iron with nonstick cooking spray. Pour batter into waffle iron and bake 3-4 minutes, or according to waffle iron instructions. Repeat with remaining batter.
- Garnish waffles with yogurt; watermelon cubes; mint sprigs; powdered sugar, if desired; and honey, if desired.
Watermelon Donuts
Servings: 1
- 2 slices seedless watermelon, 1 1/2 inches thick
- 2 tablespoons nonfat plain Greek yogurt
- 1 pinch sugar
- vanilla, to taste
- 9 slivered almonds
- Cut out donut shapes from watermelon slices.
- Sweeten Greek yogurt with sugar and vanilla, to taste, to create frosting.
- Frost half of watermelon donuts with half of frosting. Add layer of remaining watermelon donuts and top with remaining frosting.
- Sprinkle toasted almonds over top and serve.
Add Powerful Pairings to Your Plate
(Family Features) Joining loved ones at the family table is an important moment for many, both as a filling way to enjoy a meal and an emotionally satisfying way to catch up on all the day’s events. Make those moments count by combining nutritious ingredients and creating recipes that can quickly become favorites.
As part of the Powerful Pairings initiative – launched by the United Sorghum Checkoff Program, National Pork Board and USA Pulses – these recipes call for pulses, which include lentils, chickpeas dry peas, and beans; sorghum, similar to rice or quinoa filled with nutrients, texture and taste; and pork, rich in flavor, versatile and sustainable with nutritious qualities.
Combined, these three ingredients can work together in sweet and savory dishes alike, and they shine with a multitude of herbs, spices and sauces from around the world. A powerhouse nutritional trio, they include foods from the protein, vegetable and grain groups outlined in MyPlate, a template for balance, variety and moderation.
Plus, the taste and versatility of these ingredients make it easier to achieve more family meals, which promotes cohesion, communication and relationships, helping loved ones celebrate simple joys together and be more prepared for uncertainty and difficult life moments.
Find more information, resources and recipes at powerfulpairings.com.
Mediterranean Grain Bowl with Pork Skewers
Recipe courtesy of the United Sorghum Checkoff Program, National Pork Board and USA Pulses
Prep time: 45 minutes, plus 2 hours marinate time
Cook time: 75 minutes
Servings: 6 (1 pork skewer, 2/3 cup sorghum, 2 tablespoons hummus)
Red Lentil Hummus:
- 1 1/3 cups water
- 1/3 cup dried red lentils
- 1 tablespoon olive oil
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1/2 teaspoon minced garlic
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces pork loin roast, trimmed of fat
- 4 tablespoons olive oil, divided
- 2 teaspoons minced garlic
- 1 teaspoon lemon zest
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 sweet onion, chopped
- 3 cups no-salt-added chicken stock
- 3/4 cup whole-grain sorghum, rinsed and drained
- 1 cup canned garbanzo beans (chickpeas), rinsed, drained and dried with paper towels
- 1 1/2 cups halved cherry tomatoes
- 1 cup arugula
- 1 cup chopped cucumber
- 2/3 cup crumbled feta cheese
- 1/2 cup kalamata olives
- To make Red Lentil Hummus: In small saucepan, combine water and dried red lentils; bring to boil over medium-high heat. Reduce heat to low and simmer, covered, stirring occasionally, about 30 minutes, or until lentils split and become soft. Cool and transfer to food processor. Add olive oil, tahini, lemon juice, minced garlic, cumin, salt and black pepper; process 30-60 seconds, or until smooth, stopping to scrape down sides as needed. Transfer to airtight container and store in refrigerator up to 5 days until serving time.
- Cut pork loin into 1-inch cubes. Place in re-sealable plastic bag set in shallow dish. In small bowl, combine 3 tablespoons olive oil, garlic, lemon zest, cumin, salt and black pepper. Pour half olive oil mixture over meat, reserving remaining half. Seal bag; turn to coat meat. Marinate in refrigerator 2 hours, turning bag occasionally.
- In medium saucepan, heat remaining olive oil over medium-high heat. Add onion, cook and stir 6-8 minutes, or until tender. Add stock and bring to boil. Add sorghum. Reduce heat and simmer, covered, 45-60 minutes, or until sorghum is tender, stirring occasionally.
- Preheat oven to 400 F.
- Arrange chickpeas on foil-lined 15-by-10-by-1-inch baking pan. Drizzle with reserved olive oil mixture; toss to coat. Roast 20-30 minutes, or until chickpeas are toasted and crispy, stirring occasionally. Remove from oven and increase oven to 500 F.
- Drain meat, discarding marinade. Divide among six wooden or metal skewers. Arrange skewers on wire rack on baking sheet and bake 10 minutes, or until meat is slightly pink in center, turning once halfway through.
- To serve, divide cooked sorghum between six shallow bowls. Top with tomatoes, arugula, cucumber, feta cheese, olives, chickpeas and Red Lentil Hummus. Serve with pork skewers.
Nutritional information per serving: 505 calories; 28 g total fat (8 g saturated fat); 14 mg cholesterol; 528 mg sodium; 43 g total carbohydrates (8 g dietary fiber, 6 g sugars); 23 g protein; 1% vitamin D; 15% calcium; 19% iron; 16% potassium; 361 mg phosphorus (29%).
Sorghum Split Pea Soup
Recipe courtesy of the United Sorghum Checkoff Program, National Pork Board and USA Pulses
Prep time: 20 minutes
Cook time: 60 minutes
Servings: 6 (1 1/4 cup each)
- 1 1/2 tablespoons olive oil
- 1 onion, chopped
- 3/4 cup sliced carrots
- 3/4 cup sliced celery
- salt, to taste
- pepper, to taste
- 1 1/2 teaspoons minced garlic
- 6 cups no-salt-added chicken stock
- 1 1/4 cups green split peas
- 1 small ham bone
- 2/3 cup chopped ham
- 2/3 cup pearled sorghum
- 4 sprigs thyme
- 2 bay leaves
- 1 1/2 tablespoons Worcestershire sauce
- chopped fresh thyme (optional)
- cracked black pepper (optional)
- In 4-quart stock pot or large pot, heat oil over medium heat. Add onion, carrots, celery and garlic; season with salt and pepper, to taste, and cook, stirring occasionally, 10-12 minutes, or until onion is tender. Add chicken stock, split peas, ham bone, ham, sorghum, thyme sprigs and bay leaves. Bring to boil; reduce heat and simmer, covered, 45-60 minutes, or until split peas are soft and sorghum is tender.
- Remove ham bone, thyme sprigs and bay leaves from soup. Remove ham from bone, chop ham and return to pot. Discard bone, thyme sprigs and bay leaves. Add Worcestershire sauce and season with salt and pepper, to taste.
- Garnish with chopped fresh thyme and cracked black pepper, if desired.
Nutritional information per serving: 336 calories; 8 g total fat (2 g saturated fat); 22 mg cholesterol; 573 mg sodium; 48 g total carbohydrates (12 g dietary fiber, 7 g sugars); 20 g protein; 3% vitamin D; 5% calcium; 17% iron; 19% potassium; 227 mg phosphorus (18%).
Lemon-Garlic Tenderloin with Warm Sorghum Salad
Recipe courtesy of the United Sorghum Checkoff Program, National Pork Board and USA Pulses
Prep time: 25 minutes
Cook time: 70 minutes
Servings: 6 (2 ounces pork, 3/4 cup sorghum salad)
- 2 cups vegetable broth
- 2 cups water
- 1 cup whole-grain sorghum
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh parsley
- 1 1/2 teaspoons lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pork tenderloin (16 ounces), trimmed of fat
- 1 medium sweet potato, peeled and cut into 1/2-inch pieces
- 1 cup kidney beans, rinsed and drained
- 1/2 cup dried cranberries
- 1/2 cup pecan halves
- Preheat oven to 425 F. In medium saucepan, combine vegetable broth and water. Bring to boil. Add sorghum. Reduce heat to simmer and cook, covered, 45-60 minutes, or until tender.
- In medium bowl, combine olive oil, garlic, parsley, lemon zest, salt and pepper. Drizzle half oil mixture on pork; rub in with fingers. Place pork in shallow roasting pan. Add sweet potatoes to bowl with remaining oil mixture. Toss to coat and set aside.
- Roast pork, uncovered, 10 minutes. Arrange sweet potatoes around pork and roast 15-20 minutes, or until pork reaches 145 F internal temperature and potatoes are tender. Remove pork from pan. Cover; let stand 10 minutes.
- Stir roasted sweet potatoes, beans, cranberries and pecan halves into cooked sorghum and heat through.
- Slice pork tenderloin and serve with warm sorghum salad.
Nutritional information per serving: 436 calories; 15 g total fat (2 g saturated fat); 55 mg cholesterol; 369 mg sodium; 55 g total carbohydrates (8 g dietary fiber, 16 g sugars); 25 g protein; 2% vitamin D; 6% calcium; 20% iron; 20% potassium; 377 mg phosphorus (30%).
Source: Powerful Pairings
A Perfect Pairing for Summer Supper
(Family Features) Few moments make summers quite as special as family meals, whether you’re soaking up the sun’s rays on the patio or beating the heat at the dining room table. You can make evenings the highlight of the day with loved ones by centering dinner around the flavors of the season.
Fish, for example, is a popular choice for many with its lighter texture and a flavor profile that’s easily paired with a variety of veggies. These Blackened Salmon Sliders with Pickled Beet Relish can feed a family in a fun, handheld way with Aunt Nellie’s Pickled Beets serving as a perfect partner for the fish fillets.
No summer dinner is complete without a side dish like this BLT Potato Salad. A trio of classic warm-weather ingredients – bacon, lettuce, tomato – blend together with READ German Potato Salad and a homemade vinegar-based dressing for a delightful spin on a family favorite.
To find more summer-inspired meal ideas perfect for sharing with family and friends, visit readsalads.com and auntnellies.com.
Blackened Salmon Sliders with Pickled Beet Relish
Recipe courtesy of tarateaspoon.com
Prep time: 40 minutes
Yield: 12 sliders (2 per serving)
- 4 single-serve cups Aunt Nellie's Diced Pickled Beets
- 1 finely chopped scallion (about 2 tablespoons)
- 1/2 cup shredded radishes
- 1 cup plain Greek yogurt
- 1/2 cup finely crumbled feta cheese
- 2 tablespoons chopped flat-leaf parsley
- 2 teaspoons chopped oregano
- 1/4 teaspoon kosher salt, plus additional, to taste, divided
- 1 pinch ground black pepper
- 2 pounds salmon fillets, skinless
- 3 tablespoons blackened seasoning
- 2 tablespoons olive oil
- 12 slider buns
- 1 cup baby arugula
- Drain beets well. In medium bowl, combine diced beets, scallions and radishes. Set aside.
- In small bowl, combine yogurt, feta, parsley and oregano. Stir in 1/4 teaspoon kosher salt and black pepper. Set aside.
- Cut salmon into 12 roughly 2 1/2-inch squares, about 1/2-inch thick. Slice thick parts of fillets in half to make thinner, if needed.
- Sprinkle fillets with salt, to taste, on both sides. Sprinkle evenly with blackened seasoning until well coated.
- Heat nonstick skillet or cast-iron pan over medium heat and add oil. Add salmon, in batches if needed, and cook, turning once, until salmon is crisped and almost cooked through, about 1 1/2 minutes per side. Remove and let rest.
- Spread each slider bun with about 1 tablespoon yogurt sauce. Layer arugula, salmon and beet relish on each slider and serve.
BLT Potato Salad
Recipe courtesy of eazypeazymealz.com
Prep time: 20 minutes
Servings: 4
- 1 can (15 ounces) READ German Potato Salad
- 3 Roma tomatoes, diced
- 1/4 cup finely diced red onion
- 2 cups baby arugula
- 6 slices crisp-cooked bacon, crumbled
Dressing:
- 1/3 cup apple cider vinegar
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Place potato salad in large bowl. Gently stir in diced tomatoes and onion.
- Add arugula; stir gently to combine. Sprinkle with crumbled bacon.
- To make dressing: In bowl, combine apple cider vinegar, olive oil, salt, garlic powder and black pepper. Drizzle over potato salad to serve.
Source: Seneca Foods
How to Make Oak Smoked Brown Sugar Chili Rubbed Ribs
(Family Features) A summer evening spent relaxing on a patio is already a coveted event for many families, but adding slow smoked barbecue to the mix can take your outdoor cookout up a notch.
These classically smoked ribs are ideal for an afternoon cookout with loved ones as the tomato paste creates a saucy base for brown sugar and spices, elevating the rich flavor of the tender, hand-selected, hand-trimmed Chairman’s Reserve baby back pork ribs. Simply set up your smoker to do the work for you so you can have a finger-licking meal fit for summer. Plus, while your ribs slow smoke on the grill, it’s a perfect opportunity to play yard games and catch up with friends and family.
Visit chairmansreservemeats.com for more summer grilling inspiration.
Watch video to see how to make this recipe!
Oak Smoked Brown Sugar Chili Rubbed Ribs
Prep time: 40 minutes
Cook time: 4 hours, 50 minutes
Servings: 6
- 2 racks Chairman’s Reserve pork loin baby back ribs
- 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
- 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.
- In mixing bowl, combine tomato paste, brown sugar, chili powder, cumin, garlic powder, onion powder and salt.
- Rub tomato mixture over ribs and grill 1 1/2 hours on direct heat. Wrap ribs using heavy duty foil then move to indirect heat about 3 hours until tender.
Source: Tyson Chairman’s Reserve
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
- To make coriander rub: In airtight container, mix salt, black pepper, coriander seed and garlic together. Store until ready to use.
- 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.
- Remove tenderloin and vegetables from refrigerator and bring to room temperature.
- 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.
- 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.
- Place seasoned carrots, onion and asparagus on hot grill. Cook 3-4 minutes then turn and cook another 3-4 minutes. Transfer to plate.
- Toss salad greens in remaining olive oil, juice of 1 charred lemon half and 2 teaspoons coriander rub.
- 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
- 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.
- 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.
- Heat smoker to 275 F.
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- In mixing bowl, combine tomato paste, brown sugar, chili powder, cumin, garlic powder, onion powder and salt.
- 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