(Family Features) A snug sweater, a crackling fire and a meal that warms you from the inside out are perfect ways to spend a cool autumn evening with the people you love.

Gather around the table for a hearty meal featuring some of the most comforting flavors of fall – pumpkin, apple and cinnamon – plus a special ingredient: pierogies. Found in the frozen food aisle, Mrs. T’s Pierogies are stuffed with creamy mashed potatoes, cheesy goodness and other big, bold flavors – a comforting addition to this Creamy Pumpkin Soup with Mini Pierogies.

Available in 13 flavors, including 4 Cheese Medley, Loaded Baked Potato, Broccoli & Cheddar and other varieties in both full and mini sizes, they can be boiled, baked, sauteed, air fried and even grilled, making them a versatile addition to seasonal dishes of all kinds.

Plus, in honor of National Pierogy Day, you can enter for a chance to win items to get cozy –pierogy style. From getting comfy on the couch with pierogies to enjoying them in bed, you can win items inspired by these soft, pillowy, cheese-filled pasta pockets: like a plush robe or pierogy-shaped blanket. To enter, simply follow @mrstspierogies on Instagram, like the sweepstakes post and comment your favorite way to get cozy.

To find more cozy recipe inspiration, visit mrstspierogies.com.

Creamy Pumpkin Soup with Mini Pierogies

Prep time: 5 minutes
Total time: 40 minutes
Servings: 4

• 1 large shallot
• 1 large Honeycrisp apple (or 1 1/2 cups)
• 5 garlic cloves
• olive oil
• 2 cups low-sodium chicken or vegetable broth, divided
• 2 cups canned pumpkin puree
• 2 teaspoons maple syrup
• pepper, to taste
• salt, to taste
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cinnamon
• 2 tablespoons heavy cream
• fresh thyme, to taste
• 1 box Mini 4 Cheese Medley Mrs. T's Pierogies

1. Slice shallot, peel and cube apple and crush garlic.
2. In pot over medium-low heat, add drizzle of olive oil and saute shallots, garlic and apple 20 minutes, covered.
3. Let mixture slightly cool then add to blender with 1/2 cup broth and blend until fully combined.
4. In pot, add pumpkin puree; blended shallot mixture; maple syrup; salt, to taste; pepper, to taste; nutmeg; cinnamon; remaining broth; heavy cream; and thyme, to taste. Bring to low boil then add frozen pierogies. Boil 3 minutes.

 Source: Mrs. T’s Pierogies

(Family Features) Shake up your next family barbecue with fresh, flaky seafood. This Grilled Glazed Salmon may result in a new favorite when served over rice or alongside fresh veggies or a small salad. Find more summer grilling ideas at Culinary.net.

Grilled Glazed Salmon

Recipe courtesy of "Cookin' Savvy"
Cook time: 15-20 minutes
Servings: 4-6

Dry Brine:

• 1/2 cup salt
• 1 cup sugar
• 1 cup brown sugar
• 2 tablespoons lemon thyme or lemon zest
• 3 tablespoons garlic powder
• 1 tablespoon pepper
• 1 salmon fillet (2-3 pounds)

Glaze:

• 1/4 cup brown sugar
• 1/4 cup ketchup
• 1/4 cup mustard
• 1/4 cup apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon garlic
• 2 tablespoons ginger
• salt, to taste
• pepper, to taste

1. To make dry brine: In bowl, mix salt, sugar, brown sugar, lemon thyme, garlic powder and pepper. Place salmon on cookie sheet and cover with brine. Refrigerate 10-12 hours, or overnight.
2. After brining, rinse salmon completely. Dry with paper towel and let rest at least 1 hour.
3. Heat grill to medium heat.
4. To make glaze: In bowl, mix brown sugar, ketchup, mustard, apple cider vinegar, Worcestershire sauce, garlic and ginger. Add salt and pepper, to taste. Brush over salmon.
5. Place cookie sheet with glazed salmon on grill and cook 15-20 minutes until internal temperature reaches 130 F. Let rest 5 minutes before serving.

 Source: Culinary.net

(Family Features) From everyday weeknight dinners to picnics in the park, warmer weather and longer days mean families want to spend more time together and less time in the kitchen. This spring, look for kitchen hacks that can make fresh and healthy weeknight seasonal recipes a cinch.

Skipping complicated prep work is the first step toward simplifying springtime meals. Rather than recipes that call for a lot of prep or cooking time, consider easy dishes that require only a handful of steps and use everyday ingredients you may already have in your pantry, fridge or freezer.

For example, these Shrimp, Broccoli and Potato Skewers with Lemon and Thyme can let you put a little spring in your weeknight dinners. Grilled skewers keep the whole family happy and come together in less than 30 minutes, making them perfect for quick and healthy meals without the hassle. The versatility of potatoes means you can grill them, and this version calls for a 5-minute microwave steam first to cut down on grill time.

With easy-to-prepare potatoes, The Little Potato Company makes family dinners like this one a breeze as they come pre-washed, require no peeling and are small enough they don’t need to be cut. This allows for less time in the kitchen and more time for outdoor play to enjoy a little moment of happiness. Plus, the Microwave and Roast or Grill Ready kits come with their own seasoning packs for added convenience.

Grown on family farms, Little Potatoes are a fresh whole food packed with nutrients you can feel good about serving your family and are ideal for this Easy as 1-2-3 Potato Salad. With just three ingredients and minimal prep time, this delightful dish becomes an ultimate springtime solution for busy families. Plus, it’s easy enough that little ones can join in on the fun of preparing it.

Simply pop the tray of Microwave Ready Little Potatoes in the microwave for 5 minutes then add the included Savory Herb seasoning pack, chopped green onions and mayonnaise for a delicious side – no potato boiling or peeling required.

To find more ways to savor springtime meals outdoors with your family, visit littlepotatoes.com.

Shrimp, Broccoli and Potato Skewers with Lemon and Thyme

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 4

• 1 pound bagged Little Potatoes
• 1 bunch broccoli
• 12 large shrimp, peeled and deveined
• 1 1/2 lemons, juice only
• 3 tablespoons fresh thyme, chopped
• 2 tablespoons olive oil
• salt, to taste
• pepper, to taste

1. In large, microwave-safe bowl, microwave potatoes on high 5 minutes.
2. Chop broccoli into large pieces.
3. Add broccoli and shrimp to bowl once potatoes are steamed.
4. Add lemon juice, thyme and olive oil; evenly coat potatoes, shrimp and broccoli. Season with salt and pepper, to taste.
5. Build skewers and grill 10-15 minutes on medium-high heat, until shrimp is cooked through.

Easy as 1-2-3 Potato Salad

Prep time: 2 minutes
Cook time: 5 minutes
Servings: 4

• 1 packageA Little Savory Herb Microwave Ready Little Potatoes, with included seasoning pack
• 2-3 tablespoons green onions, chopped
• 1/2 cup mayonnaise or plain Greek yogurt

1. In microwave, cook potatoes 5 minutes according to package directions.
2. Combine seasoning pack, chopped green onions and mayonnaise or Greek yogurt.
3. Pour dressing over cooled potatoes. Stir gently and serve.

 Source: The Little Potato Company

(Family Features) Making time for meals together can have a positive impact on the well-being of families, including children and adolescents. In fact, regular meals at home can help reduce stress and boost self-esteem, according to research published in “Canadian Family Physician.”

Mealtime conversations are also a perfect opportunity to connect with your loved ones. A study published in “New Directions for Child and Adolescent Development” showed these conversations help improve children’s vocabularies more than being read aloud to.

Making time for meals together shouldn’t require spending all night in the kitchen, however. A simple-to-prepare ingredient like eggs can help you spend less time cooking and more time with family.

For example, these heart-healthy recipes for Poached Egg Tostadas with Avocado-Tomatillo Salsa, Sweet Potato Hash with Eggs and Poblano Frittata from the Healthy for Good Eat Smart initiative, nationally supported by Eggland’s Best, are ready in 15 minutes or less. They include a wide variety of vegetables, fruit, whole grains and healthy protein sources, which are recommended by the American Heart Association to help prevent heart disease and stroke.

To find more tips for family mealtimes and recipe inspiration, visit heart.org/eatsmart.

Poached Egg Tostadas with Avocado-Tomatillo Salsa

Servings: 4 (1 egg and 1/2 cup salsa per serving)

• Nonstick cooking spray
• 4          corn tortillas (6 inches each)
• 4          cups water
• 1          tablespoon white vinegar
• 4          large eggs

Salsa:

• 1          medium avocado, diced
• 1          medium Anaheim or poblano pepper, seeds and ribs discarded, diced
• 1          medium tomatillo, papery husk discarded, washed and diced
• 1/2       medium tomato, diced
• 1/4       cup diced red onion
• 1/4       cup chopped fresh cilantro
• 2          tablespoons fresh lime juice
• 1          medium garlic clove, minced
• 1/8       teaspoon salt

1. Preheat oven to 400 F. Line baking sheet with aluminum foil. Lightly spray foil with nonstick cooking spray.
2. Arrange tortillas in single layer on foil. Lightly spray tortillas with nonstick cooking spray. Using fork, pierce tortillas to prevent from filling with air. Bake 5-6 minutes on each side, or until golden brown. Transfer to serving plates.
3. In large skillet over high heat, bring water and vinegar to boil.
4. Once water is boiling, reduce heat and simmer. Break egg into cup then carefully slip egg into simmering water. Repeat with remaining eggs, avoiding eggs touching in water. Simmer 3-5 minutes, or until egg whites are completely set and yolks are beginning to set but aren’t hard. Using slotted spoon, drain eggs. Place each egg on tostada.
5. To make salsa: In medium bowl, gently stir together avocado, pepper, tomatillo, tomato, red onion, cilantro, lime juice, garlic and salt. Serve with tostadas.

Nutritional information per serving: 185 calories; 11 g total fat; 2.5 g saturated fat; 3 g polyunsaturated fat; 5 g monounsaturated fat; 186 mg cholesterol; 169 mg sodium; 15 g carbohydrates; 3 g fiber; 2 g total sugars; 9 g protein.

Poblano Frittata

Servings: 4 (2 wedges per serving)

• 4          large eggs
• 1/4       cup fat-free milk
• 2          tablespoons chopped fresh cilantro
• 1          teaspoon olive oil
• 2          medium poblano peppers, seeds and ribs discarded, chopped
• 2          cups frozen whole-kernel corn, thawed
• 2          medium green onions, chopped
• 1/4       cup finely shredded Cotija cheese or crumbled queso fresco
• 1          medium tomato, chopped
• 1/4       cup fat-free sour cream

1. In medium bowl, whisk eggs, milk and cilantro.
2. In medium skillet over medium heat, heat oil, swirling to coat bottom of skillet. Cook poblano peppers 3 minutes, or until browning on edges, stirring frequently.
3. Stir in corn and green onion. Reduce heat to medium-low and carefully pour in egg mixture. Cook, covered, 10 minutes, or until mixture is just set on edges and still soft in center. Avoid overcooking. Remove from heat.
4. Sprinkle with cheese. Cut into eight wedges. Place two wedges on each plate. Top with tomatoes and sour cream.

Nutritional information per serving: 244 calories; 8.5 g total fat; 2.5 g saturated fat; 1.5 g polyunsaturated fat; 3 g monounsaturated fat; 192 mg cholesterol; 177 mg sodium; 27 g carbohydrates; 4 g fiber; 8 g total sugars; 13 g protein.

Sweet Potato Hash with Eggs

Servings: 4 (1 cup per serving)

• 2          teaspoons canola or corn oil
• 1/2       medium onion, chopped
• 4          medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 1/2       medium red or green bell pepper, chopped
• 2/3       cup fat-free, low-sodium vegetable broth
• 2          teaspoons minced garlic
• 2          teaspoons smoked paprika
• 1          teaspoon ground cumin
• 1/2       teaspoon dried thyme, crumbled
• 1/2       teaspoon coarsely ground pepper
• 1/8       teaspoon salt
• 4          large eggs
• hot pepper sauce (optional)

1. In pressure cooker set on saute, heat oil. Cook onion 3 minutes, or until soft, stirring frequently. Turn off pressure cooker.
2. Stir in potatoes, bell pepper, broth, garlic, paprika, cumin, thyme, pepper and salt. Secure lid. Cook on high pressure 3 minutes. Quickly release pressure. Turn off pressure cooker.
3. Remove pressure cooker lid. Crack one egg into small bowl. Using back of spoon, make small well in potatoes. Slip egg into well. Repeat with remaining eggs, making separate well for each egg. Secure lid with pressure vent open. Saute 2 minutes. Let stand on “keep warm” setting 2 minutes, or until eggs are cooked to desired consistency.
4. Serve hash sprinkled with dash of hot pepper sauce, if desired.

Nutritional information per serving: 258 calories; 7.5 g total fat; 2 g saturated fat; 1.5 g polyunsaturated fat; 3 g monounsaturated fat; 186 mg cholesterol; 244 mg sodium; 39 g carbohydrates; 6 g fiber; 9 g total sugars; 10 g protein.

Source: American Heart Association

(Family Features) Putting away the homework, turning off electronics and spending a little quality time together can help ease everyday stresses. Add a cozy meal packed with tastes you love and you’ll have the perfect recipe for an autumn evening with your family.

Cooler days call for comforting flavors the entire family can enjoy at the dinner table like roasted veggies – from sweet potatoes to pumpkin and more – paired with hearty favorites like cheesy pierogies that provide a sense of warmth and coziness. Make this autumn one to remember by creating new meals and memories along the way.

For an extra special celebration with the ones you love in honor of the 15th anniversary of National Pierogy Day, consider a cozy, warming dish like Roasted Sweet Potatoes Brown Butter Pierogies, which is loaded with the flavors of the season. This comforting meal starts with cubed sweet potatoes – a hallmark of fall – along with pierogies tossed in a homemade brown butter sauce. Top with pecans for a nutty crunch and fresh thyme leaves for the final touch on a newfound favorite that’ll bring loved ones running to the dinner table.

At the heart of the dish are Mrs. T’s Pierogies, which are pasta pockets filled with stuff families love like creamy mashed potatoes, cheese and big, bold flavors. Found in the frozen food aisle, they’re available in 13 flavors including 4 Cheese Medley, Loaded Baked Potato, Feta & Spinach and other varieties in full and mini sizes. Pierogies can be boiled, baked, air-fried, sauteed, fried or grilled to leave more time for family and less time in the kitchen.

Find more ways to incorporate fall flavors into your family’s everyday menu by visiting MrsTsPierogies.com.

Roasted Sweet Potatoes Brown Butter Pierogies

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4-5

• 1          bag (1.6 pounds) Mrs. T’s Mini Classic Cheddar Pierogies
• 2          cups sweet potato cubes (approximately 1 large or 2 medium sweet potatoes, cut into 1/2-inch cubes)
• 1          tablespoon olive oil
•             salt, to taste
•             pepper, to taste
• 4          tablespoons salted butter
• 1          tablespoon balsamic vinegar
• 2          tablespoons lemon juice
•             water
• 1/2       cup pecans
•             fresh thyme leaves, for serving

1. Preheat oven to 400 F.
2. Toss sweet potato cubes in olive oil, salt and pepper, to taste, and spread in even layer on baking sheet. Roast 25-30 minutes, tossing about halfway through, until potatoes are fork tender.
3. In medium skillet over medium heat, brown butter 5-10 minutes. Avoid smoking or burning. Remove from heat. Allow to cool about 5 minutes then whisk in balsamic vinegar and lemon juice.
4. In large saucepan, bring water to boil. Cook pierogies according to package directions, about 3 minutes. Drain and toss in brown butter sauce.
5. Add roasted sweet potatoes and pecans to brown butter pierogies and toss gently to coat.
6. Top with fresh thyme leaves.

Source: Mrs. T’s Pierogies

(Family Features) Birthdays, holidays or just casual Saturdays are all perfect excuses to enjoy brunch with your favorite people. Bringing everyone together with quiches, pastries, appetizers, desserts and more offers an easy way to kick back and relax on a warm weekend morning.

These recipes for Easy Brunch Quiche, Savory Cheese Balls and Lemon Blueberry Trifle provide a full menu to feed your loved ones from start to finish, regardless of the occasion.

Find more brunch inspiration by visiting Culinary.net.

A Savory Way to Start the Celebration

Serving up exquisite flavor doesn’t have to mean spending hours in the kitchen. You can bring the cheer and favorite tastes with simple appetizers that are equal measures delicious and visually appealing.

These Savory Cheese Balls are easy to make and perfect for get-togethers and brunch celebrations. Texture and color are the name of the game with this recipe, and the result is a beautiful array of red, gold and green, all on one plate.

To find more recipes fit for brunch, visit Culinary.net.

Savory Cheese Balls

Servings: 6-12

• 2 packages (8 ounces each) cream cheese
• 2 tablespoons caraway seeds
• 1 teaspoon poppy seeds
• 2 cloves garlic, minced, divided
• 1/4 cup parsley, chopped
• 2 teaspoons thyme leaves, chopped
• 1 teaspoon rosemary, chopped
• 1/4 cup dried cranberries, chopped
• 2 tablespoons pecans, chopped
• crackers (optional)
• fruit (optional)
• vegetables (optional)

1. Cut each cream cheese block into three squares. Roll each square into ball.
2. In small bowl, combine caraway seeds, poppy seeds and half the garlic.
3. In second small bowl, combine parsley, thyme, rosemary and remaining garlic.
4. In third small bowl, combine cranberries and pecans.
5. Roll two cheese balls in seed mixture, two in herb mixture and two in cranberry mixture.
6. Cut each ball in half and serve with crackers, fruit or vegetables, if desired.

Finish Brunch with a Light, Layered Treat

After enjoying eggs, bacon, French toast and pancakes or any other brunch combination you crave, it’s tough to top a fresh, fruity treat to round out the meal. Dish out a delicious dessert to cap off the morning and send guests out on a sweet note that’s perfectly light and airy.

The zesty zip of lemon curd in this Lemon Blueberry Trifle brings out the sweetness of whipped cream made with Domino Golden Sugar, fresh blueberries and cubed pound cake for a vibrant, layered bite. Plus, it’s a bright, beautiful centerpiece you can feel proud of as soon as guests try their first bite.

Find more dessert recipes fit for brunch and other favorite occasions at DominoSugar.com.

Lemon Blueberry Trifle

Prep time: 45 minutes
Servings: 8-10

Lemon Curd:

• 1 cup Domino Golden Sugar
• 2 tablespoons cornstarch
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 6 tablespoons water
• 1/4 teaspoon salt
• 6 egg yolks
• 1/2 cup (1 stick) unsalted butter, at room temperature, cut into 1/2-inch cubes

Whipped Cream:

• 2 cups heavy whipping cream, cold
• 2 tablespoons Domino Golden Sugar
• 2 teaspoons pure vanilla extract

Trifle:

• 1 cup blueberry jam
• 12 ounces fresh blueberries, plus additional for garnish, divided
• 1 pound cake, cubed
• lemon slices, for garnish
• mint, for garnish

1. To make lemon curd: In medium saucepan, stir sugar and cornstarch. Stir in lemon juice, lemon zest, water and salt. Cook over medium heat, stirring constantly, until thickened. Remove from heat and gradually stir in three egg yolks; mix well until combined. Stir in remaining egg yolks. Return to heat and cook 2 minutes, stirring constantly. Remove from heat.
2. Stir in butter; mix until incorporated. Cover with plastic wrap, touching surface of lemon curd to prevent curd forming skin. Refrigerate until completely cool.
3. To make whipped cream: In large bowl, beat cream, sugar and vanilla until soft peaks form. Do not overbeat.
4. To make trifle: Mix blueberry jam with 12 ounces fresh blueberries. Place one layer cubed pound cake in bottom of trifle dish. Top with layer of blueberries. Add dollops of lemon curd and whipped cream. Repeat layering ending with whipped cream.
5. Decorate trifle with lemon slices, fresh blueberries and mint.

Say Goodbye to Basic Brunch

The same old brunch menu can become tiresome and dull. Adding something new to the table with fresh ingredients and simple instructions can enhance your weekend spread and elevate brunch celebrations.

Try this Easy Brunch Quiche that is sure to have your senses swirling with every bite. This quiche is layered with many tastes and a variety of ingredients to give it crave-worthy flavor, from broccoli and bacon to mushrooms, eggs and melty cheese.

Visit Culinary.net to find more brunch recipes.

Easy Brunch Quiche

Serves: 12

• 1 package (10 ounces) frozen broccoli with cheese
• 12 slices bacon, chopped
• 1/2 cup green onions, sliced
• 1 cup mushrooms, sliced
• 4 eggs
• 1 cup milk
• 1 1/2 cups shredded cheese, divided
• 2 frozen deep dish pie shells (9 inches each)

1. Heat oven to 350 F.
2. In medium bowl, add broccoli and cheese contents from package. Microwave 5 minutes, or until cheese is saucy. Set aside.
3. In skillet, cook chopped bacon 4 minutes. Add green onions; cook 2 minutes. Add mushrooms; cook 4 minutes, or until bacon is completely cooked and mushrooms are tender. Drain onto paper towel over plate. Set aside.
4. In medium bowl, whisk eggs and milk until combined. Add broccoli and cheese mixture. Add 1 cup cheese. Stir to combine. Set aside.
5. In pie shells, divide drained bacon mixture evenly. Divide broccoli mixture evenly and pour over bacon mixture. Sprinkle remaining cheese over both pies.
6. Bake 40 minutes.
7. Cool at least 12 minutes before serving.

Note: To keep edges of crust from burning, place aluminum foil over pies for first 20 minutes of cook time. Remove after 20 minutes and allow to cook uncovered until completed.

Source:

Domino Sugar

(Family Features) Many families crave those memorable moments together at the dinner table, and in spite of frenetic schedules and seemingly never-ending to-do lists, there are easy ways to make those meals a reality. Take the challenge out of bringing everyone together with a simple yet special recipe made for sharing.

This flavorful French Onion Baked Chicken can become a family favorite and weekly menu staple, and with 6-8 servings, it’s perfect for seconds or saving to reheat for weekday lunches. Sweet, jammy, caramelized onions are placed atop juicy chicken breasts and baked to tender deliciousness for an aroma that brings loved ones running to grab a plate.

Starring TX1015 Sweet Onions, this tasty meal relies on their mild sweetness, appetizing caramelization and versatility without the bite compared to other onion varieties. Available from early-spring through mid-summer, the varying climates of Texas allow for a range of growing seasons: March-June in deep south areas and May-July in the south-central region.

Take advantage of your opportunity to add sweet flavor to family meals this year by finding more recipe ideas at tx1015.com.

Watch video to see how to make this recipe!

French Onion Baked Chicken

Recipe courtesy of South Texas Onions
Servings: 6-8

• 1          tablespoon olive oil
• 4          boneless, skinless chicken breasts

Caramelized Onions:

• 2          tablespoons butter
• 1          tablespoon olive oil
• 3          medium sweet onions, sliced
• 1/2       teaspoon salt
• 2          sprigs fresh thyme
• 3          garlic cloves, minced
• 1          tablespoon balsamic vinegar
• 1          tablespoon Worcestershire
• 2/3       cup beef broth
• 2          teaspoons Dijon mustard
• 1          cup shredded mozzarella, gruyere or fontina cheese

1. Preheat oven to 400 F. In large pan over medium-high heat, heat oil. Sear chicken breasts 2-3 minutes on each side. Remove from pan.
2. To make caramelized onions: In separate pan over medium-high heat, heat butter and olive oil. Once butter is melted and bubbling, add onions. Let sit 5 minutes.
3. Turn heat to low and cover onions. Cook 20 minutes, stirring halfway through.
4. Stir in salt, fresh thyme and garlic; cover onions. Cook 10 minutes.
5. Stir in balsamic vinegar, Worcestershire, beef broth and Dijon mustard. Cover and cook 10-15 minutes, or until onions are brown and jammy. Stir onions every 10 minutes.
6. Place chicken breasts in greased baking dish. Top with onions then cheese. Place any additional onions in bottom of dish.
7. Bake 30-35 minutes, or until chicken reaches internal temperature of 165 F.

Source: South Texas Onions

(Family Features) At this year’s holiday gatherings, you can put together a showstopping menu from the beginning of the party to the final bite with mouthwatering recipes that bring guests back for more. It all starts with beef, a versatile, beloved ingredient that can be used in appetizers, sides and main courses alike.

Consider these holiday favorites from Beef Loving Texans, including a must-have main course like Classic Beef Wellington. Perfect for a family get-together, this traditional dish combines tender chateaubriand roast with a homemade glaze of earthy mushrooms, red wine and Dijon mustard wrapped in a golden-brown puff pastry.

If you’re serving a group, Top Sirloin Roast with Herb Garlic Peppercorn Crust is ideal for sharing and provides an eye-catching centerpiece at the dining room table.

Before bringing out the main course, however, there’s an important aspect of seasonal parties that calls everyone to the kitchen: savory appetizers. You can invite your guests to share an option like Holiday Mini Beef Meatball Skewers with Cranberry Barbecue Sauce, a festive, easy-to-make favorite that can tide the cravings of a hungry crowd.

Find more beef-inspired holiday dishes at BeefLovingTexans.com.

Classic Beef Wellington

Recipe courtesy of Beef Loving Texans
Total time: 1 hour, 30 minutes
Servings: 4

• 1 teaspoon olive oil, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper, divided
• 1 chateaubriand tenderloin roast
• 8 ounces mushrooms
• 1 large shallot
• 2 tablespoons dry red wine
• 2 tablespoons Dijon mustard
• 1/2 teaspoon dried thyme leaves
• flour
• 1 sheet puff pastry

1. In large nonstick skillet over medium-high heat, heat 1/2 teaspoon oil until hot. Combine salt and 1/4 teaspoon pepper. Press evenly onto all surfaces of roast. Place roast in skillet; brown evenly. Remove roast from skillet.
2. Heat oven to 425 F.
3. In food processor, pulse mushrooms and shallot about 10 times until finely chopped. Do not overprocess.
4. Place same skillet used for roast over medium-high heat and heat remaining oil until hot. Add mushrooms and shallot; cook 4-6 minutes until tender and all liquid is evaporated, stirring often. Add wine; cook 2-3 minutes until all liquid is evaporated. Stir in mustard, thyme and remaining pepper. Cook 2-3 minutes. Remove from skillet to medium bowl; cool.
5. Line rimmed baking sheet with aluminum foil and place in oven. On lightly floured cutting board, unfold pastry dough. Roll pastry out to 12-by-9-inch rectangle; lay dough with shortest edge toward you. Spread mushroom mixture onto pastry dough, leaving 1/2-inch border around edges. Place roast in center of mushrooms. Fold pastry dough neatly around roast, stretching dough if necessary. Cut off excess pastry dough; press to seal overlapping edges.
6. Remove baking sheet from oven and dust lightly with flour. Place pastry-wrapped roast, seam-side down, on baking sheet. Cut four (2-inch) vents in top of pastry.
7. Bake 35-50 minutes, or until golden brown and instant-read thermometer inserted into center of roast registers 135 F for medium-rare or 150 F for medium. Transfer roast to carving board. Let stand 10 minutes. Temperature will rise about 10 F to reach 145 F for medium-rare or 160F for medium.
8. Carve into slices and serve.

Top Sirloin Roast with Herb Garlic Peppercorn Crust

Recipe courtesy of Beef Loving Texans
Total time: 45 minutes
Servings: 8

• 1 center-cut sirloin beef roast (about 3 pounds)
• 1 tablespoon olive oil

Seasoning:

• 2 teaspoons kosher salt
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh thyme, chopped
• 5 cloves garlic, minced
• 2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink)

1. Preheat oven to 350 F.
2. Rub roast with olive oil.
3. To make seasoning: In small bowl, combine salt, parsley, thyme, garlic and mixed peppercorns; press evenly into beef roast.
4. Place roast in roasting pan or baking dish with wire rack in bottom. Bake 40-60 minutes. Remove roast when meat thermometer registers 135 F for medium-rare or 150 F for medium.
5. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10-15 minutes. Temperature will rise about 10 F to reach 145 F for medium-rare or 160 F for medium.
6. Carve roast into slices by cutting against grain.

Holiday Mini Beef Meatball Skewers with Cranberry Barbecue Sauce

Recipe courtesy of Beef Loving Texans
Total time: 50 minutes
Servings: 12

• 1 pound ground beef
• 1 cup fresh zucchini, grated
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 small yellow onion, diced 1/2 inch
• 2 red bell peppers, diced 1/2 inch
• 2 green bell peppers, diced 1/2 inch
• 12 skewers (6 inches)

Cranberry Barbecue Sauce:

• 1 can (16 ounces) whole berry cranberry sauce
• 3 tablespoons barbecue sauce

1. Preheat oven to 400 F.
2. In medium bowl, lightly mix ground beef, zucchini, egg, salt and pepper until thoroughly combined. Shape into 24 1-inch meatballs. Alternately thread meatballs, onions, red peppers and green peppers onto skewers. Place skewers on shallow-rimmed baking sheet.
3. Bake 22-25 minutes, or until instant-read thermometer inserted into center of meatball registers 160 F.
4. To make cranberry barbecue sauce: In medium saucepan, combine cranberry sauce and barbecue sauce; simmer 5 minutes, or until flavors blend.
5. Drizzle sauce over skewers or serve as dipping sauce.

Source: Beef Loving Texans

(Family Features) After families across the country began cooking more at home during the pandemic, that trend has continued as loved ones seek comfort in the kitchen in the form of their favorite recipes and time spent together.

In fact, according to the “Hunter Food News Study,” cooking continues to change as more Americans come together at the dining table with recipe usage up 21% and dinners cooked from scratch up 14%. Around half (54%) of Americans are cooking more than they were before the pandemic, and 35% said they “enjoy cooking now more than ever,” according to “Harvard Business Review.”

If those closest to you are looking for home-cooked comfort, you can turn to satisfying family meals like Plant-Based Meatloaf Sandwiches or Chicken Souse. These hearty recipes make it easy for loved ones to involve everyone in the cooking process from preparing vegetables and hand-mixing meatloaf to seasoning chicken and simmering ingredients.

With 65% of consumers saying they’re most likely to purchase a whole week’s worth of groceries when shopping, according to research from Datassential, opportunities abound for families to enjoy delicious, comforting dishes together.

Find more family meal inspiration by visiting Aramark’s Feed Your Potential website, fyp365.com.

Plant-Based Meatloaf Sandwiches

Recipe courtesy of Aramark
Servings: 6

• Nonstick cooking spray
• 1 1/2 pounds plant-based ground burger, thawed
• 1 1/2 cups cooked wild rice, chilled
• 1 cup diced onion
• 1 cup diced red bell pepper
• 2 teaspoons paprika
• 1 teaspoon granulated garlic
• 1 teaspoon rubbed sage
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground white pepper
• 2/3 cup barbecue sauce
• bread
• vegan cheddar cheese
• sauteed onions

1. Heat oven to 375 F. Spray rimmed baking sheet with nonstick cooking spray.
2. In bowl, thoroughly mix ground burger, cooked rice, onion, bell pepper, paprika, garlic, sage, thyme, salt and white pepper until well blended without overmixing. Shape mixture into loaf on baking sheet. Spread barbecue sauce over meatloaf.
3. Bake 1 hour, or until internal temperature reaches 160 F.
4. Slice meatloaf into six pieces and place each piece on bread. Top each meatloaf slice with vegan cheddar cheese and sauteed onions then close sandwiches with top bread slices. Using panini press, griddle or frying pan, cook sandwiches until golden brown and cheese is melted.

Tip: Pairs well with potato salad.

Chicken Souse

Recipe courtesy of Aramark
Servings: 6

• 8 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/8 teaspoon ground black pepper, plus additional, to taste, divided
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1 tablespoon vegetable oil
• 1/4 cup diced onion
• 1/4 cup diced celery
• 2 teaspoons minced garlic
• 2 cups chicken broth
• 1 cup peeled potatoes, cut into 1/2-inch pieces
• 2/3 cup canned diced tomatoes, undrained
• 1/4 cup tomato paste
• 3 tablespoons cider vinegar
• 2 tablespoons minced, seeded jalapeno pepper
• 1 1/2 tablespoons lemon juice
• 1 1/2 teaspoons minced, peeled ginger root
• 1 teaspoon kosher salt, plus additional, to taste, divided
• 2 pinches dried thyme leaves
• 1 small bay leaf
• 1 1/2 cups thawed mixed vegetables, drained

1. Season chicken with 1/8 teaspoon black pepper, garlic powder and onion powder. Cover and chill 2 hours, or overnight.
2. In saucepan over medium-high heat, heat oil. Add onion and celery; saute 2 minutes, or until tender-crisp. Add garlic and saute 30 seconds.
3. Add chicken and saute until browned.
4. Stir in broth, potatoes, tomatoes, tomato paste, vinegar, jalapeno pepper, lemon juice, ginger, 1 teaspoon salt, thyme and bay leaf; heat to boil. Reduce heat. Cover and simmer 1 hour, or until potatoes are tender.
5. Stir in mixed vegetables and simmer 10 minutes. Remove and discard bay leaf. Season with additional salt and pepper, to taste.

Tips: Serve souse with griddled corn cakes and saltine crackers. Make vegetarian by replacing chicken with canned drained and rinsed black-eyed peas or red or white beans.

Source:

Aramark

(Family Features) Creating traditions is a festive focal point for many families throughout the holiday season, and a timeless way to bring your nearest and dearest back year after year is with an exquisite meal.

With a combination of savory, salty and sweet bites, Sumac-Crusted Filet Mignon with Honey-Lemon Glazed Carrots and Garlic Mashed Potatoes provides a little something for everyone. At the center of this seasonal feast is tender, flavorful cuts of filet mignon, hand-cut by master butchers at Omaha Steaks to make your family’s holiday truly special.

To find more holiday recipe inspiration, visit OmahaSteaks.com/Blog.

Watch video to see how to make this recipe!

Sumac-Crusted Filet Mignon with Honey-Lemon Glazed Carrots and Garlic Mashed Potatoes

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: about 20 minutes
Servings: 4

Garlic Mashed Potatoes:

• 2          pounds russet potatoes, medium diced, skin on
• cold water
• 1          teaspoon kosher salt, plus 1 pinch, plus additional, to taste, divided
• 1/2       pound unsalted butter
• 4          cloves garlic, minced
• 1          cup heavy cream
• 1/2       teaspoon ground white pepper, plus additional, to taste, divided

Honey-Lemon Glazed Carrots:

• 2/3       cup honey
• 1/4       cup fresh-squeezed lemon juice
• 1/2       teaspoon sumac
• 1/4       teaspoon lemon zest
• 2          pinches kosher salt, plus additional, to taste, divided
• 1          pinch ground black pepper, plus additional, to taste, divided
• water
• 1          pound baby rainbow carrots
• 1/3       cup olive oil
• 1          tablespoon unsalted butter

Sumac-Crusted Filet Mignon:

• 4          Omaha Steaks Private Reserve Filet Mignons (7 ounces each)
• 2          tablespoons kosher salt
• 1          tablespoon sumac
• 2          teaspoons ground black pepper
• 1          teaspoon dried thyme leaves
• 1/3       cup grapeseed oil
• 3          tablespoons unsalted butter, divided

1. To make garlic mashed potatoes: Add potatoes to stockpot. Cover with cold water by about 1 inch and add 1 pinch salt. Turn on high heat and bring to boil 12-15 minutes, or until fork tender. Drain and place potatoes in large mixing bowl.
2. In saucepan over medium heat, melt butter. Add garlic and simmer 5 minutes. Add heavy cream, 1 teaspoon kosher salt and 1/2 teaspoon white pepper; bring to boil. When mixture boils, reduce to simmer 3 minutes then remove from heat.
3. Mash hot potatoes until most lumps are gone. Using hand mixer on low speed, slowly add butter and cream mixture until desired smoothness and taste.
4. Season with salt and white pepper, to taste.
5. To make honey-lemon glazed carrots: In small bowl, whisk honey, lemon juice, sumac, lemon zest, 1 pinch salt and 1 pinch pepper.
6. Preheat oven to 425 F.
7. Fill stockpot 2/3 full with water. Bring to boil and add 1 pinch salt. Blanch carrots in boiling water 5 minutes. Drain and shock with cold water. When cool enough to handle, halve carrots lengthwise.
8. In large saute pan over medium-high heat, add oil and butter.
9. Add carrots to pan, flat sides down, and season with salt and pepper, to taste. Sear until browned, about 2 minutes.
10. Flip carrots and season with salt and pepper, to taste. Add half of glaze to pan and glaze generously. Bake 3 minutes. Add remaining glaze to carrots and bake 2 minutes. Remove glazed carrots from oven.
11. To make sumac-crusted filet mignon: Thaw filet mignons in refrigerator overnight, pat dry with paper towels then bring to room temperature 30 minutes.
12. In small bowl, whisk kosher salt, sumac, black pepper and dried thyme. Season steaks on all sides.
13. In cast-iron pan over high heat, add grapeseed oil.
14. Place filets in pan and cook 4 minutes until browned and seared. Add 1 tablespoon butter to pan. 
15. Flip filets and butter baste about 20 seconds. Cook filets 3 minutes for medium-rare.
16. Remove filets from pan and top each with 1/2 tablespoon butter. Rest steaks 7-8 minutes.
17. Place garlic mashed potatoes on plate and top with sumac-crusted filet mignon. Place honey-lemon glazed carrots next to filet mignon and mashed potatoes.

Source: Omaha Steaks