recipes

Videos 16 May 2022

Pina Colada Sweetpotato Ice Pops

(Family Features) Whether you spend your summer afternoons sitting by the pool, splashing in the shallow end or just soaking up the sun’s rays, part of the fun is beating the heat with a cool, refreshing snack. Heading to the freezer for a fruity ice pop can transport you from your own backyard to a tropical island, and the experience can be even more rewarding when the tasty treat is homemade.

Cool down after fun in the sun with these kid-friendly Pina Colada Sweetpotato Ice Pops, a tropical-inspired dessert made with coconut cream, sweetpotatoes, fresh pineapple, lime juice and honey.

Sure to please kids and adults alike, they’re a better-for-you option when a cold snack calls your name. As a “diabetes superfood,” according to the American Diabetes Association, sweetpotatoes provide a main ingredient that’s rich in vitamins, minerals, antioxidants and fiber along with a “sweet” flavor without the added sugar.

The ease of this summer snack means kids can help in the kitchen, and while you wait for the sweet concoction to freeze, you can share this fun fact with them: The one-word spelling of “sweetpotato” was adopted by the National Sweetpotato Collaborators in 1989 in an effort to avoid confusion with the potato and yam among shippers, distributors, warehouse workers and consumers. To add to the fun facts, a sweetpotato is not even botanically related to a white potato; they are two entirely different species from one another.

Visit ncsweetpotatoes.com to find more delicious summer recipe ideas.

Watch video to see how to make this recipe!

Pina Colada Sweetpotato Ice Pops

Prep time: 5 minutes
Freeze time: 3-4 hours
Yield: 8 small ice pops

  • 1/2       cup coconut cream
  • 3/4       cup mashed and cooked sweetpotato
  • 3/4       cup diced pineapple
  • 2          tablespoons honey
  • 1          tablespoon lime juice
  • coconut flakes (optional)
  1. In food processor or high-speed blender, mix coconut cream, sweetpotato, pineapple, honey and lime juice. Transfer batter to freezer molds.
  2. Place in freezer 3-4 hours. Top with coconut flakes, if desired.

Source: North Carolina Sweetpotato Commission

Snacks 09 May 2022

Shake Up Summer Snacks

(Family Features) Power up for summer adventures by shaking up your snacking routine with homemade recipes inspired by childhood favorites.

Tasty and versatile, California walnuts are easy to swap into your favorite snack recipes and work hard to keep you energized and full. Kick off summer with some irresistible plant-forward Walnut Chorizo Pizza Bites and Strawberry Walnut Hand Pies for delicious summer snacks loaded with the nutrition benefits of walnuts.

Visit walnuts.org/snacking for more snack recipes.

Strawberry Walnut Hand Pies

Dough:

  • 1/4 cup California walnuts
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon cane sugar
  • 1/4 teaspoon salt
  • 7 tablespoons cold unsalted butter, cubed
  • 4-5 tablespoons ice cold water
  • 1 egg, beaten

Strawberry Walnut Filling:

  • 1 cup strawberries, tops removed, halved
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch
  • 2 tablespoons cane sugar
  • 1/3 cup finely chopped California walnuts

Frosting:

  • 1/2 cup powdered sugar
  • 2 tablespoons 2% milk
  • 1/2 teaspoon beetroot powder
  • 2 tablespoons finely chopped California walnuts
  1. To make dough: In food processor, pulse walnuts until fine and evenly ground. Add flour, sugar and salt to ground walnuts; pulse to combine. Add cubed butter; pulse until butter is in small pieces. Add cold water 1 tablespoon at a time, pulsing while adding, until dough starts sticking together.
  2. Transfer dough to clean surface; shape into two 4-inch discs. Wrap with plastic wrap and refrigerate 1 hour.
  3. To make filling: In food processor, pulse strawberries and lemon juice until slightly chunky.
  4. Transfer to saucepan and gradually whisk in cornstarch until dissolved. Stir in sugar.
  5. Heat over low heat until sugar dissolves, about 3 minutes. Turn heat off and stir in chopped walnuts. Transfer mixture to small bowl; refrigerate.
  6. To assemble hand pies: Remove one dough disc from refrigerator. Lightly flour work surface and rolling pin. Roll out dough into large rectangle. Slice dough into six 4-by-2-inch rectangles. Place on parchment paper-lined baking sheet.
  7. In bowl, mix water and egg. Brush perimeter of dough rectangles with egg wash. Place 1 tablespoon filling on center of dough.
  8. Roll out second dough disc, creating six rectangles of dough. Place on top of jam and crimp edges with fork to seal. Freeze hand pies 20 minutes.
  9. Preheat oven to 375 F.
  10. Trim uneven edges of dough with sharp knife and brush tops and sides with egg wash.
  11. Bake 20-24 minutes until golden brown around edges. Cool at room temperature 5 minutes on baking sheet then transfer to wire cooling rack until completely cooled.
  12. To make frosting: In bowl, whisk sugar, milk and beetroot powder until thick but smooth. Drizzle frosting over hand pies and top with chopped walnuts. Cool 15 minutes, or until frosting is set.

Walnut Chorizo Pizza Bites

Walnut Chorizo:

  • 1 1/2 cups California walnuts
  • 1 cup pinto beans, drained and rinsed
  • 2 tablespoons lime juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 tablespoon olive oil

Pizza Bites:

  • 3 tablespoons olive oil
  • 1 cup sliced sweet onion
  • 5 mini bagels
  • 1 large zucchini, sliced 1/2 inch (10 slices)
  • 1 cup marinara sauce
  • 1 cup walnut chorizo
  • 1/2 cup crumbled goat cheese
  • 1/2 cup chopped basil
  1. To make walnut chorizo: In food processor, pulse walnuts until finely crumbled. Transfer to mixing bowl.
  2. In food processor, pulse pinto beans, lime juice, paprika, oregano, cumin, chipotle powder, salt and garlic powder until mixture resembles ground meat. Stir bean mixture with walnut pieces.
  3. In medium skillet over medium heat, heat olive oil. Add walnut chorizo and cook 5-7 minutes until lightly browned, using spatula to break into crumbles.
  4. To make pizza bites: In pan over medium heat, heat olive oil and add onion. Cook, stirring occasionally, 15-20 minutes until onion is soft and golden brown.
  5. Preheat oven to 375 F. Line two baking sheets with parchment paper. Halve bagels and place on baking sheet. Place zucchini slices on second baking sheet.
  6. Top each bagel and zucchini slice with 1 tablespoon marinara; spread with back of spoon. Add 1 tablespoon walnut chorizo crumbles to each bagel and zucchini slice. Sprinkle with caramelized onion and goat cheese.
  7. Bake 10 minutes.
  8. Cool 5 minutes on baking sheets. Top with basil.

Source: California Walnut Board

Grilling-Tailgating 19 April 2022

Chef-Worthy Summer Classics

(Family Features) Celebrating summer with sizzling meals starts with tender, juicy cuts of meat that take center stage when dining on the patio or firing up the grill. Call over the neighbors or simply enjoy family time with your nearest and dearest by savoring the flavor of warm weather meals.

Steak enthusiasts and burger lovers alike can show off their summer cooking skills with these recipes for Southwest Steaks with Creamy Peppercorn Sauce and Parmesan-Herb Fries and Fried Lobster Po Boy Cheeseburgers from Omaha Steaks Executive Chef David Rose. Thick, juicy, marbled steaks are cooked to tender doneness and complemented by steakhouse-style fries while savory lobster is combined with all-American burgers.

For seafood connoisseurs, Grilled Shrimp Tostadas with Guacamole and Pico de Gallo offer an easy way to add shrimp to the menu. Just fire up the grill and allow seared seafood to mingle with fresh, homemade toppings for a light summertime bite.

Find more summer favorites at OmahaSteaks.com/Summer.

Fried Lobster Po Boy Cheeseburgers

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 20 minutes
Cook time: about 20 minutes
Servings: 2

Pimento Remoulade:

  • 1/2 cup mayonnaise
  • 1 1/2 tablespoons minced pimentos
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced bread and butter pickles
  • 1 pepperoncino, seeded and minced
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon freshly squeezed lemon juice
  • 3 dashes hot sauce
  • kosher salt, to taste

Fried Lobster Tails:

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 large egg
  • 1 tablespoon water
  • 2 dashes hot sauce
  • 1/4 cup potato chips, finely blended in food processor
  • 1/3 cup panko breadcrumbs
  • 1 tablespoon minced flat leaf Italian parsley
  • 2 Omaha Steaks Cold Water Lobster Tails (5 ounces each)

Cheeseburgers:

  • 1 pound Omaha Steaks Premium Ground Beef
  • salt, to taste
  • freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter, at room temperature
  • 2 brioche buns
  • 2 slices yellow cheddar cheese
  • 3 leaves romaine lettuce, shredded
  1. To make pimento remoulade: In small bowl, mix mayonnaise, pimentos, mustard, pickles, pepperoncino, paprika, garlic powder, black pepper, lemon juice and hot sauce until well-incorporated. Season with salt, to taste.
  2. To make fried lobster tails: Preheat grill to 400 F and add oil to 10-inch cast-iron pan, about 1/2-inch deep.
  3. In medium bowl, whisk flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic powder and smoked paprika until well-incorporated. Set aside.
  4. In separate medium bowl, whisk egg, water and hot sauce. Set aside.
  5. In third medium bowl, whisk potato chips, panko breadcrumbs and parsley until well-incorporated. Set aside.
  6. Cut lobster tails in half lengthwise, remove meat from shell and season with remaining kosher salt and black pepper.
  7. Toss halved lobster tails in flour mixture first, egg mixture second and potato chip mixture third, coating thoroughly.
  8. Fry lobster tails 3-4 minutes on each side until golden-brown and cooked through. Close grill lid between flipping.
  9. To make cheeseburgers: Preheat grill to 450 F using direct heat. Form ground beef into two 1/2-pound patties, each about 1/2-inch thick.
  10. Using thumb, make dimple in center of each patty to help cook evenly.
  11. Season both sides of burger with salt and pepper, to taste. Spread butter on each cut-side of buns.
  12. Grill burgers 4-5 minutes per side for medium doneness.
  13. Add one slice cheddar cheese on each burger, close lid and grill about 30 seconds to melt cheese. Remove patties from grill to clean plate. Place buns cut-sides down on grill grates and toast 20-30 seconds, or until well toasted, being careful to avoid burning.
  14. To assemble: Place desired amount of remoulade on buns. Place cheeseburgers on bottom buns. Top each with two fried lobster tail halves. Place handful shredded lettuce on lobster tails. Top with buns.

Grilled Shrimp Tostadas with Guacamole and Pico de Gallo

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4

Pico de Gallo:

  • 3/4 cup Roma tomatoes, diced into 1/4-inch pieces
  • 3 tablespoons white onion, diced into 1/4-inch pieces
  • 1 tablespoon fresh cilantro, chopped fine
  • 1 teaspoon jalapeno, minced fine, with seeds
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon sea salt

Guacamole:

  • 2 medium avocados, peeled, seeded and chopped into 1/2-inch pieces
  • 1 tablespoon fresh lime juice
  • 1/4 cup pico de gallo
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon jalapeno, minced
  • 1/2 teaspoon sea salt

Shrimp Tostadas:

  • 12 ounces Omaha Steaks Wild Argentinian Red Shrimp, thawed
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1 cup canned refried pinto beans or refried black beans
  • 4 tostada flats
  • 1 cup shredded romaine lettuce
  • 1 cup guacamole
  • 1 cup pico de gallo
  • 2 tablespoons shredded Cotija cheese
  • 4 cilantro sprigs
  • 4 lime wedges
  1. To make pico de gallo: In bowl, mix tomatoes, onion, cilantro, jalapeno, lime juice and salt. Cover and refrigerate until ready to use.
  2. To make guacamole: In bowl, mix avocados, lime juice, 1/4 cup pico de gallo, garlic, olive oil, jalapeno and salt. Cover and refrigerate until ready to use.
  3. To make shrimp tostadas: In bowl, combine shrimp, olive oil, chili powder, cumin and salt. Marinate in refrigerator at least 15 minutes or up to 2 hours.
  4. Preheat grill to medium-high heat. Clean and season grill grates. Grill shrimp 2-3 minutes per side until lightly charred and opaque.
  5. Heat refried beans and spread 2 tablespoons beans on each tostada flat.
  6. Spread shredded romaine lettuce on top of beans followed by guacamole and remaining pico de gallo.
  7. Top each tostada with 3-4 grilled shrimp and sprinkle with Cotija cheese. Garnish each tostada with one cilantro sprig and one lime wedge.

Southwest Steaks with Creamy Peppercorn Sauce and Parmesan-Herb Fries

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 2

Southwest Steak Rub:

  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ancho chili powder
  • 1/2 teaspoon ground chipotle pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin

Parmesan-Herb Fries:

  • 1 package (16 ounces) Omaha Steaks Steakhouse Fries
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 tablespoon fresh thyme leaves, minced
  • 1 tablespoon fresh rosemary leaves, minced
  • 1 tablespoon fresh Italian parsley, minced

New York Strip Steaks:

  • 2 Omaha Steaks Butcher's Cut New York Strips
  • Southwest steak rub
  • 1/4 cup grapeseed oil
  • 2 ounces unsalted butter, cold

Peppercorn Cream Sauce:

  • 1/2 cup brandy
  • 3/4 cup beef stock
  • 1/2 cup heavy cream
  • 2 teaspoons peppercorn medley, coarsely cracked
  • salt, to taste
  • pepper, to taste
  1. To make Southwest steak rub: In small bowl, whisk salt, pepper, thyme, paprika, chili powder, chipotle pepper, garlic powder and cumin until fully incorporated.
  2. To make Parmesan-herb fries: Preheat oven to 425 F. Place fries on baking rack on top of sheet pan; bake 25 minutes, or until golden-brown and crispy.
  3. In medium bowl, mix Parmesan cheese, thyme, rosemary and parsley until fully incorporated.
  4. Remove fries from oven and toss with Parmesan herbs.
  5. To make New York strip steaks: Season steaks generously with Southwest steak rub on both sides.
  6. In cast-iron pan, add grapeseed oil and bring to high heat. Place steaks in pan and sear 3-4 minutes on both sides for medium-rare doneness.
  7. Remove steaks from pan and rest 8 minutes; reserve oil in cast-iron pan.
  8. To make peppercorn cream sauce: Add brandy to reserved oil in cast-iron pan and reduce to 1/3 volume, about 1 minute.
  9. Add beef stock and reduce by 1/3 volume, about 2-3 minutes.
  10. Add heavy cream and cracked peppercorn medley to pan, bring to boil and reduce to simmer until thickened. Season with salt and pepper, to taste.

Source: Omaha Steaks

Videos 21 June 2021

3-Ingredient Strawberry Ice Cream

(Culinary.net) When it’s beyond hot outside and the kids are begging for a delicious afternoon snack, sometimes it’s difficult to know where to turn. The pantry is full and the refrigerator is stocked, yet nothing sounds appetizing when it’s scorching outside.

Combining three simple ingredients you probably already have in your kitchen can save the day and provide a refreshing and scrumptious snack.

Try this 3-Ingredients Strawberry Ice Cream on warm days ahead. It’s chilled to perfection with fresh strawberries and fluffy whipping cream to create a creamy texture perfect for the kiddos.

Start by pureeing 1 pound of fresh strawberries. Add 1 pint of whipping cream and sweetened condensed milk to a mixing bowl then beat until stiff peaks form.

Fold the strawberry puree in with the whipping cream mixture. Pour into a loaf pan and freeze for 5 hours.

Before serving, let ice cream soften for 5-10 minutes.

It’s delicious, rich and has sweet strawberry flavor that can help satisfy nearly any sweet tooth. It’s a wonderful treat after long summer days spent playing outside, splashing in the pool or just relaxing, soaking up the sun.

Find more summer 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!

3-Ingredient Strawberry Ice Cream

Servings: 4-6

  • 1          pound fresh strawberries, stems removed
  • 1          pint heavy whipping cream
  • 1          can (14 ounces) sweetened condensed milk
  1. In blender, puree strawberries.
  2. In bowl of stand mixer, beat whipping cream and sweetened condensed milk until stiff peaks form. Fold in strawberry puree. Pour into loaf pan. Freeze 5 hours.
  3. Before serving, let ice cream soften 5-10 minutes.
Videos 17 May 2021

Strawberry Mousse

(Culinary.net) A lazy Sunday afternoon cuddled up with family, playing in the rain with your kids and tasting a perfect, sweet treat on a summer day can be some of the simplest yet best parts of life.

Recipes that can be made with clean, fresh ingredients in a matter of minutes make some of the best-tasting dishes, snacks and treats. Sometimes keeping it simple is the best route to take as opposed to confusing prep that takes too much time.

This Strawberry Mousse, which is made with families in mind, is a perfect recipe to make with your little ones or for a date night dessert. It’s great to take for an outing at the park, a neighborhood party or just to snack on throughout the week.

It’s sweet, fluffy and smooth all at the same time. Made to serve a handful of people, it only takes a few moments to complete. Moms love it and kids enjoy the taste and texture.

To start, puree 1 cup of strawberries in blender until smooth.

In a mixing bowl, combine whipping cream and powdered sugar until smooth.

In a different bowl, beat cream cheese until smooth then add the pureed strawberries.

Finally, add the whipped cream mixture to the cream cheese and strawberries. Stir all the components together until they reach the desired consistency before serving with fresh fruit.

It’s easy, fresh and delicious. Your kids can help you combine all the ingredients and excitedly try the sweet result.

Find more sweet 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!

Strawberry Mousse

Servings: 6-8

  • 1          cup strawberries, halved
  • 2          cups heavy cream
  • 1          cup powdered sugar
  • 1          package (8 ounces) cream cheese, softened
  • assorted fruit, for serving
  1. In blender, puree strawberries until smooth. Set aside.
  2. In mixing bowl, whip heavy cream and powdered sugar until fluffy.
  3. In separate mixing bowl, beat cream cheese until smooth. Add strawberry puree to cream cheese and mix until combined. Add whipped cream and stir until combined.
  4. Serve in bowl with fruit.
Videos 05 April 2021

Very Berry and Creamy Coconut Ice cream

Sometimes food can be presented so beautifully, it’s hard to take that first bite. However, once you dig your spoon into the bowl, there is no going back.

Imagine a bite that is chilled, sweet and creamy all at the same time. It’s luscious, fruity and absolutely divine. It’s a summertime ice cream recipe you’ll cherish and make again and again throughout the season.

This delicious Very Berry and Creamy Coconut Ice Cream was created with summertime relaxation in mind. It’s melt-in-your-mouth delicious, especially when it’s made with fresh ingredients right at home for a perfect addition to nearly any poolside event.

This ice cream features the rich tartness of frozen fruit and a sweet creaminess from the coconut milk. The two flavors of ice cream create a unique combination that’s out-of-this-world delicious.

To make the Berry Ice Cream, blend 2 pounds of frozen berries, sweetened condensed milk, honey and salt until smooth then freeze for four hours.

To make the Coconut Ice Cream, beat 2 cups of whipping cream in a mixer until stiff peaks form. In a bowl, combine sweetened condensed milk, coconut milk, salt and 1 cup of the whipped cream. Whisk then add remaining whipped cream and whisk until combined. Place in a dish and freeze for four hours.

Once properly chilled, both ice creams are ready to scoop and serve. Garnish with mint leaves for an extra pop of color, if desired.

Enjoy a delightful treat with your loved ones as you make memories that will last a lifetime. Out in the heat or indoors cooling off, it’s a spoonful of summertime that’s hard to skip.

Find more sweet treats for summer at Culinary.net.

Watch video to see how to make this recipe!

Very Berry and Creamy Coconut Ice Cream

Yield: 11 cups

Berry Ice Cream:

  • 2          pounds frozen berries (such as raspberries, blueberries, strawberries and blackberries)
  • 1/2       cup sweetened condensed milk
  • 1          tablespoon honey
  • 1/2       teaspoon salt

Coconut Ice Cream:

  • 2          cups heavy whipping cream
  • 1/2       cup sweetened condensed milk
  • 1/2       cup coconut milk
  • 1/2       teaspoon salt
  • mint leaves, for garnish (optional)
  1. To make berry ice cream: In blender, pulse frozen berries, sweetened condensed milk, honey and salt until smooth, scraping down sides.
  2. Pour mixture into 5-by-9-inch loaf pan. Freeze uncovered 4 hours, or until set.
  3. To make coconut ice cream: In large mixing bowl, beat whipping cream until stiff peaks form.
  4. In medium bowl, whisk sweetened condensed milk, coconut milk, salt and 1 cup whipped cream until combined. Add remaining whipped cream and whisk until combined.
  5. Pour into 5-by-9-inch loaf pan. Freeze uncovered 4 hours, or until set.
  6. Scoop desired amount of each ice cream into bowls to serve. Garnish with mint leaves, if desired.
Videos 27 August 2020

Cool Lemon Lush

Celebrate warm weather outdoors with a refreshing treat like Cool Lemon Lush. 

Find more desserts at Culinary.net.

Watch video to see how to make this recipe!

Cool Lemon Lush

  •             Nonstick cooking spray
  • 2          cups flour
  • 1          cup butter, softened
  • 2          packages (8 ounces each) cream cheese
  • 1          cup sugar
  • 1          lemon, juice only
  • 2          instant lemon pudding mix packages (3 ounces each)
  • 4          cups milk
  • 1          container (12 ounces) frozen whipped topping, thawed
  • chopped pecans
  1. Heat oven to 350 F. Grease 9-by-13-inch baking pan with nonstick cooking spray.
  2. In medium bowl, combine flour and butter using pastry cutter. Press into bottom of baking pan. Bake 25 minutes, or until golden brown. Cool completely.
  3. In medium bowl, beat cream cheese and sugar until smooth. Juice lemon into mixture; continue mixing until blended.
  4. Pour mixture over cooled crust. Set aside.
  5. In medium bowl, whisk pudding mix and milk until thickened. Spread over cream cheese mixture. Spread whipped topping over pudding layer. Sprinkle with chopped pecans.
Videos 18 August 2020

Sweet and Spicy Nachos

(Family Features) When looking to guide your family toward healthier snacks, success can be as simple as rethinking the ingredients you choose to use, including your favorite produce, such as grapes.

Fresh California grapes, for example, make for an ideal snack because they are tasty, healthy, hydrating and refreshing, but grapes can also be used to make dishes that are satisfying and delicious like these Sweet and Spicy Nachos. Grapes of all colors - red, green and black - are a natural source of beneficial antioxidants and other polyphenols. Plus, they are naturally fat-free, cholesterol-free and contain virtually no sodium.

Find more better-for-you snack ideas at GrapesFromCalifornia.com.

Watch video to see how to make this recipe!

Sweet and Spicy Nachos

Recipe courtesy of the California Table Grape Commission
Servings: 2

Chipotle Barbecue Sauce:

  • 1          tablespoon canned chipotle pepper in adobo sauce
  • 2          tablespoons barbecue sauce
  • 2          tablespoons freshly squeezed lime juice
  • 1          teaspoon honey
  • 3          ounces baked tortilla chips (about 28 chips)
  • 1/2       jalapeno, seeded, stemmed and finely minced (optional)
  • 2          tablespoons finely diced red onion
  • 4          ounces grilled chicken, diced (about 3/4 cup)
  • 1/4       cup shredded Monterey Jack cheese
  • 1/4       cup queso Cotija Mexican cheese, crumbled
  • 1/2       avocado, halved, pitted, peeled and diced
  • 1          cup halved California grapes
  • 3          tablespoons chopped cilantro
  1. Heat oven to broil.
  2. In food processor or blender, puree chipotle pepper, barbecue sauce, lime juice and honey until smooth.
  3. Line baking sheet with aluminum foil and arrange tortilla chips in single layer.
  4. Sprinkle chips with jalapeno, if desired; onion; chicken; and Monterey Jack cheese. Drizzle with Chipotle Barbecue Sauce.
  5. Place tray in oven about 6 inches below element; broil 1-2 minutes until cheese is melted. Remove from oven, sprinkle with Cotija Mexican cheese, avocado, grapes and cilantro.

Source: California Grapes

Beverages 22 July 2019

5 Easy Summer Recipes for Kids to Enjoy

Save time by creating quick recipes made with nutritious, fresh milk 

(Family Features) Summer is busy, so a helping of no-cook options, especially those you can make in advance, are welcomed by many home chefs. When you shop online for groceries and include fresh, cold milk in your basket, you can make every second of summer count.

When you mix summer favorites with real dairy milk, you serve nutrients your kids need with the flavors they love. Try these five flavorful recipes that feature fresh milk so you can “breakfast and chill” with your kids this summer.

For more summer recipe inspiration, visit milklife.com. Next time you shop on Amazon Fresh or Instacart, be sure to add fresh, cold milk to your cart.

Creamy Green Goddess Smoothie Drink your vegetables with this take on your favorite salad that kids love, too. The goodness of this Green Goddess Smoothie starts with fresh milk mixed with avocado, spinach, banana and pineapple.

Acai Bowl You’ll say “ahh” to acai when you blend a batch of this antioxidant-rich Brazilian berry with ice-cold, fresh milk and top your bowl with coconut, granola and fresh fruit.

Creamy Vanilla Berry Ice Pops   These Creamy Vanilla Berry Ice Pops are perfect for breakfast or as a snack. This recipe includes farm-fresh milk and in-season berries, so this homemade option is a more nutritious option than store-bought ice pops. 

Berry Berry Smoothie There’s a reason not to mess with the classics – almost everyone loves them. For an easy and delicious summertime smoothie, simply mix ice-cold milk with fresh berries, honey and vanilla. This chilled combination can satisfy even the pickiest palates.

Super Food Smoothie Fresh ingredients, including cold milk, make this smoothie super tasty, super fast and super easy. Blend blueberries and bananas with your pantry staples, including honey and vanilla extract, for a tall, frosty glass of delicious.

Source: MilkPEP

Videos 11 July 2019

Easy Strawberry Shortcake

(Family Features) Enjoy your summer with fresh fruit like strawberries in this Easy Strawberry Shortcake recipe.

Find more dessert recipes at Culinary.net.

Watch video to see how to make recipe!

Easy Strawberry Shortcake

Recipe courtesy of Pillsbury

  • 1          can (5-8) Pillsbury flaky buttermilk biscuits
  • 2          tablespoons butter, melted
  • 1/4       cup sugar

Strawberry mixture:

  • 3          cups fresh strawberries, sliced
  • 1/3       cup sugar

Whipped cream:

  • 1/2       cup whipping cream
  • 2          tablespoons sugar
  • 1/4       teaspoon vanilla
  1. Heat oven to 375° F.
  2. Separate biscuits. Dip tops and sides of biscuits in melted butter. Dip biscuits, covering tops and sides, in sugar. Place sugar-side up on ungreased baking sheet. Bake 13-17 minutes, or until golden brown.
  3. To make strawberry mixture: In medium bowl, mix strawberries and sugar. Set aside.
  4. To make whipped cream: In small bowl, beat whipping cream and sugar until soft peaks form. Add vanilla and beat into mixture.
  5. On plate, split biscuits and put dollop of whipped cream mixture on bottom half of biscuit. Add strawberry mixture. Replace biscuit top and dollop with whipping cream.

Source: Culinary.net

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