recipes

Meal Ideas 15 November 2018

Bold Flavor Boosts for Tradition-Worthy Holiday Meals

(Family Features) Holiday gatherings provide perfect opportunities to get creative in the kitchen. Spending quality time with family and friends over an unforgettably delicious meal is what the holiday season is all about, after all. Make sure to be the one everyone is raving about because you've brought something new and delicious to your event by transforming ordinary seasonal recipes with a clever, bold twist.

At first, changing a classic family recipe or whipping up a new, taste-tempting holiday dish may seem daunting. However, balancing taste and complexity doesn't need to be stressful. Simplify recipe planning with one versatile ingredient that provides a bold boost and creates real crowd pleasers: cooking wines.

Now is the time to make cooking wine a must-have in your kitchen essentials. Using a wine specially made for cook­ing provides consistent, momentous flavor, as it withstands high cooking temperatures and has a long shelf life. One option to try this season is Holland House Cooking Wines, with a long and delicious history of adding rich, robust flavor to a wide variety of culinary applications.

These cooking wines are perfect for plenty of recipes and come in savory and flavor-boosting varieties including: Marsala, imparting a sweet-wine flavor with hints of hazelnut; Red, offering a smooth, medium-bodied finish; White, featuring a slightly dry but distinct profile; and Sherry, offering a mild flavor with hints of nut and caramel.

If you're looking for recipe inspiration for your holiday feast, you can experience the bold flavors of Holland House with these soon-to-be holiday favorites. Serve Garlic and Herb Lamb Chops with Marsala Mushroom Sauce as your entree alongside Asiago and Bacon Orzo Medley. For a dessert no one can say no to, try scrumptious Buttered Pound Cake with Sherry Mascarpone and Soaked Berries.

Visit hollandhouseflavors.com for more taste-tempting holiday recipes.


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Garlic and Herb Lamb Chops with Marsala Mushroom Sauce

Prep time: 30 minutes
Cook time: 30 minutes plus marinating
Servings: 7 (about 2 lamb chops per serving)

  • 2 tablespoons fresh rosemary, chopped
  • 4 teaspoons fresh garlic,minced, divided
  • 1 tablespoon lemon zest, grated
  • 3/4 cup Holland House Marsala Cooking Wine, divided
  • 2 tablespoons extra-virgin olive oil
  • 2 racks of lamb (approximately 3-4 pounds), trimmed and cleaned

Marsala Mushroom Sauce:

  • 1 tablespoon butter
  • 1 pound fresh baby bella or cremini mushrooms, cleaned
  • 2 tablespoons fresh shallots, thinly sliced
  • 1/2 cup beef stock
  • 1 teaspoon Dijon mustard
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon fresh parsley, chopped
  1. In large bowl, combine rosemary, 3 teaspoons garlic, lemon zest, 1/4 cup cooking wine and olive oil. Add racks of lamb, meat-side up, and cover bowl. Marinate 6-24 hours. After marinating, heat oven to 400° F. Transfer racks of lamb to heated, oven-proof saute pan on stovetop and sear each side 2 minutes until golden brown.
  2. Transfer oven-proof saute pan with lamb to heated oven and cook approximately 10 minutes, or until lamb reaches 135° F in center. Remove pan from oven and take lamb out of pan to rest.
  3. To make Marsala Mushroom Sauce: In same pan, melt butter over medium heat; add mushrooms and saute. Add shallots and remaining garlic, cooking until fragrant. Deglaze with remaining cooking wine. Add beef stock and whisk in Dijon mustard. Season with salt and pepper, to taste, and cook 2 minutes to reduce and thicken.
  4. Carve racks of lamb by cutting between ribs. Serve drizzled with Marsala Mushroom Sauce. Garnish with parsley.

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Asiago and Bacon Orzo Medley

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 11 (about 1/2 cup per serving)

  • 4 ounces bacon, chopped
  • 4 ounces white onion, diced
  • 1 teaspoon garlic, minced
  • 2 cups fresh asparagus tips
  • 2 cups cherry tomatoes, halved
  • 1/4 cup Holland House White Cooking Wine
  • 1/4 cup chicken stock
  • 3 cups orzo, cooked according to package directions
  • 1/2 cup shaved Asiago cheese
  • salt, to taste
  • pepper, to taste
  1. In large saucepan, cook bacon over medium heat until crisp. Add onions and garlic to pan with bacon and saute until fragrant and soft. Cook onions until translucent.
  2. Add asparagus tips, cherry tomatoes, chicken stock and cooking wine to saucepan and deglaze.
  3. Add cooked orzo and Asiago cheese, stirring to combine. Cook 2 minutes. Season with salt and pepper, to taste.

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Buttered Pound Cake with Sherry Mascarpone and Soaked Berries

Prep time: 5 minutes
Cook time: 15 minutes plus marinating
Servings: 10 (2 pieces per serving)

  • 3/4 cup fresh raspberries
  • 3/4 cup fresh blueberries
  • 3/4 cup fresh blackberries
  • 1/2 cup Holland House Sherry Cooking Wine, divided
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest, grated
  • 2 tablespoons honey
  • 1 cup mascarpone cheese
  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons sugar
  • 2 tablespoons butter
  • 1 pound cake, cut into 20 pieces
  1. In medium bowl, combine rasp-berries, blueberries, blackberries, 1/3 cup cooking wine, lemon juice, lemon zest and honey. Cover bowl and marinate at room temperature 30 minutes.
  2. In mixer, whip mascarpone by slowly adding heavy whipping cream, sugar and remaining cooking wine. Once thoroughly mixed, whip to stiff peaks.
  3. Butter both sides of each piece of pound cake and add to saute pan. Over medium heat, brown both sides of cake until golden. Place two pieces of toasted pound cake in individual serving dishes and let cool.
  4. Place dollop of whipped mascarpone on pound cake pieces. Garnish with marinated berries.

Source: Holland House Cooking Wines

Holiday 07 November 2018

Simple Sides for Holiday Entertaining

(Family Features) Preparing side dishes can be time consuming. Save those precious minutes to enjoy the holidays by using refrigerated, never-frozen options like mashed potatoes, mashed sweet potatoes, baked apples and even macaroni and cheese that can be heated in the microwave and ready to serve in minutes.

Like many hosts, you are likely searching for perfection in your holiday get-togethers. With an ever-expanding guest list, each year may seem more and more difficult to pull off the perfect gathering. Make things easier and still delicious by serving ready-to-eat options like refrigerated macaroni and cheese made with real milk and cheese.

Perfect Holiday Potatoes

Mashed potatoes are a staple on many holiday menus, but all that peeling and mashing can take hours. This year, save time by using refrigerated, ready-to-eat mashed potatoes, such as Bob Evans Original Mashed Potatoes, which taste just like homemade.

  • Add your family’s special ingredient, like sage butter, and no one will know they aren’t homemade.
  • Microwave the mashed potatoes just before dinner or throw them in a crockpot on low and pitch the packaging so no one knows you didn’t make them ahead of time.
  • Buy a couple extra and store them in the fridge in case you have unexpected holiday guests.

Find more ideas to make your holiday sides simply delicious at bobevansgrocery.com.
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Fancy Mac

Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4

  • Nonstick cooking spray
  • 1          package Bob Evans Macaroni and Cheese
  • 1          package (10 ounces) frozen chopped spinach, thawed and drained
  • 1 1/4    cups shredded Gouda cheese, divided
  • 1          package Bob Evans Thick Sliced Hardwood Smoked Bacon, cooked and broken into pieces
  • 1/2       teaspoon salt
  • 1/2       teaspoon freshly ground black pepper
  • 2          eggs, lightly beaten
  1. Heat oven to 400° F. Spray four ramekins with cooking spray.
  2. Heat macaroni and cheese according to package directions. Once cooked, stir in spinach, 1 cup cheese, bacon, salt and pepper.
  3. Let mixture stand 10-15 minutes to cool. Add eggs. Spoon evenly into ramekins. Sprinkle with remaining cheese.
  4. Bake 20 minutes, or until centers are set.

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Sweet Potato Cookies

Prep time: 28-33 minutes
Cook time: 10-12 minutes
Serves: 36

  • 3/4       cup vegetable shortening
  • 3/4       cup brown sugar
  • 1          large egg
  • 1          cup Bob Evans Mashed Sweet Potatoes
  • 2          cups all-purpose flour
  • 1          teaspoon baking soda
  • 1          teaspoon kosher salt
  • 1          teaspoon pumpkin pie spice
  • 1          cup butter, unsalted
  • 3          cups powdered sugar
  • 1/2       teaspoon maple extract
  • chopped honey roasted pecans (optional)
  • mini marshmallows (optional)
  1. Heat oven to 350° F.
  2. In large bowl, using hand mixer or paddle attachment, cream shortening and brown sugar. Add egg and sweet potatoes; mix until combined.
  3. In small bowl, combine flour, baking soda, salt and pumpkin pie spice. With mixer on low speed, slowly add flour mixture to egg mixture until well mixed. Using small cookie scoop, drop rounds onto greased baking sheets.
  4. Bake 10-12 minutes, or until golden brown. Cool completely before frosting.
  5. In separate bowl, beat together butter, powdered sugar and maple extract until frosting is light and fluffy. Frost each cooled cookie with maple butter cream frosting.
  6. Sprinkle with pecans and mini marshmallows, if desired. Carefully toast marshmallows with culinary torch, if desired, while avoiding melting frosting.

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Mini Hash Brown Casseroles

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 24

  • 1          pound Bob Evans Original Roll Sausage
  • 4          large eggs
  • 1/2       cup milk
  • 1          package (20 ounces) Simply Potatoes Shredded Hash Browns
  • 3          tablespoons butter, melted
  • 1          cup ham, cubed
  • 1/2       teaspoon black pepper
  • 1 cup shredded cheddar cheese
  1. In skillet, cook sausage according to package directions.
  2. Heat oven to 350° F. Lightly grease two 12-cup muffin tins.
  3. In bowl, whisk eggs and milk. Add hash browns, butter, ham, black pepper and cheese; mix thoroughly. Fill muffin tins two-thirds full. Bake 27-30 minutes, or until toothpick or knife inserted in center comes out clean.
  4. Substitution: For healthier alternative, substitute 1 cup AllWhites liquid egg whites instead of eggs.

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Bacon-Wrapped Jalapeno Poppers

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 40

  • 2          packages Bob Evans Thick Sliced Hardwood Smoked Bacon, slices cut in half
  • 1          package Bob Evans White Cheddar Mashed Potatoes
  • 1          package garlic herb cheese spread
  • 20        jalapeno peppers, halved, seeded with membranes removed
  • 1/4       cup brown sugar
  • 1          teaspoon ground cayenne pepper
  1. Heat oven to 400° F. Set bacon out to thaw to room temperature so it is pliable.
  2. In mixing bowl, use rubber spatula to combine mashed potatoes and garlic herb cheese. Stir until incorporated. Spread 1 teaspoon mashed potato mixture in each jalapeno half; level each with butter knife or spatula.
  3. Wrap each jalapeno with bacon; use three half slices for large jalapenos or two halves for smaller sizes. Be sure bacon is wrapped sealing in mashed potato mixture tightly.
  4. In small mixing bowl, combine brown sugar and cayenne pepper. Generously sprinkle over bacon and pat gently to make it stick.
  5. Line cookie sheet with piece of parchment paper so sugar does not burn to pan. Bake until bacon reaches desired crispiness, around 25-35 minutes.
  6. Let peppers cool slightly before serving, about 5 minutes.

Source:  Bob Evans

Watch video to see how to make this delicious recipe!

Meal Ideas 10 August 2018

Fresh, Fast, Flavorful Meals for Back-to-School Season

(Family Features) The start of each school year brings new routines for families to adjust to, which can leave little to no time to think about dinner. With the right ingredients, however, it’s still possible to create a healthy, home-cooked meal in a matter of minutes, allowing you to spend less time in the kitchen and more time at the dinner table catching up on the day’s events.

Cookbook author, actress, designer and mom of two Haylie Duff knows a thing or two about juggling her family’s busy schedule on top of her own. When it comes to getting a fresh, fast meal on the table, she looks for easy meal helpers that help cut down on time, but not on flavor, that she can feel good about feeding to her family, like Smithfield Marinated Fresh Pork. It’s conveniently pre-seasoned, packed with protein and can be grilled, roasted, sauteed or slow-cooked – making it a versatile dinner solution for any night of the week.

For your next weeknight meal, try Haylie Duff’s recipes for Tomatillo, Pineapple and Bacon Pork Tacos or Pork Gyros with Fresh Tzatziki, which feature a few simple ingredients and can help you make dinner in a matter of minutes.

Find more time-saving tips and fresh, flavorful weeknight dinner ideas for the whole family at SmithfieldRealFlavorRealFast.com.
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Tomatillo, Pineapple and Bacon Pork Tacos

Recipe courtesy of Haylie Duff
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 6

  • 1          Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
  • 2          tablespoons olive oil, divided
  • 1          fresh pineapple, peeled and cut into 1-inch thick slices
  • 1          teaspoon taco seasoning blend
  • 12        white corn tortillas
  • 1-2       radishes, chopped
  • 1          jalapeno, seeds removed and thinly sliced
  • 1          bunch fresh cilantro, chopped
  • 1          cup (4 ounces) crumbled queso fresco
  • 1          jar (16 ounces) tomatillo salsa (salsa verde)
  1. Cut pork loin filet into 1-inch cubes. Bacon will fall off, but make sure to keep it.
  2. In large skillet over medium-high heat, heat 1 tablespoon oil. Saute half the pork cubes and bacon bits 7-8 minutes until browned. Repeat with remaining oil, pork cubes and bacon.
  3. Heat grill to medium at about 400° F. Sprinkle pineapple slices with taco seasoning; grill until char marks appear, turning once. Cut into 1-inch pieces.
  4. Place tortillas on grill until warm. Top tortillas with pork loin filet cubes, pineapple, radishes, jalapeno, cilantro and queso fresco. Serve with tomatillo salsa.

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Pork Gyros with Fresh Tzatziki

Recipe courtesy of Haylie Duff
Prep time: 15 minutes
Cook time: 16 minutes
Serves: 8

  • 1          Smithfield Slow Smoked Mesquite Marinated Fresh Pork Loin Filet
  • 2          tablespoons olive oil, divided
  • 8-12     Greek pita breads, warm
  • shredded romaine lettuce or arugula
  • chopped tomatoes
  • crumbled feta cheese
  • 1          cup tzatziki sauce
  1. Cut pork loin filet in half lengthwise and thinly slice. In large skillet over medium-high heat, heat 1 tablespoon oil. Stir-fry half the fresh pork loin filet 7-8 minutes until browned; set aside. Repeat with remaining oil and pork slices.
  2. Layer warm pitas with shredded lettuce, pork slices, tomatoes and feta. Top with tzatziki sauce.

Source:  Smithfield

Meal Ideas 01 August 2018

Elevate Your Summer Grilling

(Family Features) Weekend barbecues, birthday celebrations and family reunions are in full swing, so up your grill game from basic to bold with a few ideas to leave your guests wanting more.

Step outside your comfort zone and create some “wow-worthy” dishes with big flavors with these recipes from McCormick and chef Roger Mooking from Cooking Channel’s “Man, Fire, Food.”

Get started with these ideas:

  • Once ribs are grilled until tender, use a sharp knife to carefully slit skin on the back of each rib for easier bone removal.
  • Make a giant cheese-stuffed burger by lining a 9-inch round cake pan with foil. Add in half of the ground beef followed by a cheese layer. Top with remaining ground beef and shake on seasoning for maximum flavor.
  • Brine pork chops in the refrigerator for 8-10 hours before grilling to infuse with flavor and help make tender and juicy. Top with caramelized apples cooked in a cast-iron skillet.

Find more summer recipes and tips at GrillYourBest.com.
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Smokehouse Maple-Brined Pork Chops

Servings: 4

  • 1/3       cup sea salt
  • 1/4       cup, plus 2 tablespoons and pinch, McCormick Grill Mates Smokehouse Maple Seasoning
  • 1/2       cup packed light brown sugar, divided
  • 8          cups water, divided
  • 4          bone-in center-cut pork chops (3/4-inch thick, about 2 1/2-2 3/4 pounds total)
  • vegetable oil
  • 1          lemon, cut in half
  • 3          tablespoons unsalted butter
  • 2          Granny Smith apples, each peeled, cored and cut into six wedges
  • 1          tablespoon finely chopped fresh chives (optional)
  1. In medium saucepan, whisk salt, 1/4 cup seasoning, 1/4 cup sugar and 4 cups water. Bring to simmer, whisking constantly, until salt and sugar dissolve. Pour in remaining water and mix thoroughly. Transfer brine to large container with lid and cool to room temperature. Add pork chops to brine. Cover and refrigerate 8-10 hours.
  2. Heat grill to medium-high heat.
  3. Remove pork chops from brine and pat dry with paper towels. Brush lightly with oil. Season both sides of pork with 2 tablespoons seasoning.
  4. Grill until bottom side of pork chops are well marked and charred, 7-9 minutes. Flip and grill 4-6 minutes, or until cooked through and internal temperature registers 145° F. Let rest under tented foil.
  5. Place large cast-iron skillet on grill. Juice one lemon half into small bowl. Add 1 teaspoon lemon juice and remaining sugar to skillet and stir with heatproof spatula until mixture resembles wet sand. Cook with grill open, stirring frequently, until sugar melts and deepens to amber, about 8 minutes. Add butter and stir until melted. Once foam subsides, add apples. Close grill and cook, stirring gently to coat apples in caramel, until apples are tender-crisp, about 8 minutes. Remove skillet from heat and add remaining lemon juice and pinch of seasoning; stir gently.
  6. Arrange pork chops on platter and top with apples. Zest remaining lemon half over dish. Sprinkle with chives, if desired.

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Best-Ever Buffalo Rack O’ Ribs Sandwich

Servings: 4

Slaw:

  • 1/4       cup mayonnaise
  • 1          tablespoon lemon juice
  • 1/2       teaspoon Lawry’s Seasoned Salt, plus additional, to taste
  • 1/8       teaspoon coarsely ground black pepper, plus additional, to taste
  • 2          cups shredded green cabbage
  • 1/2       cup shredded carrot
  • 1/4       cup diced celery, chopped
  • 2          tablespoons fresh celery leaves
  • 2          tablespoons fresh flat-leaf parsley, chopped

Ribs:

  • 1          rack (about 2 pounds) baby back ribs
  • 3          tablespoons firmly packed brown sugar
  • 1          tablespoon Lawry’s Seasoned Salt
  • 4          tablespoons hot sauce, divided, plus additional for spreading and serving (optional)

Sandwich:

  • 1          soft French loaf (12-14 inches), split
  • olive oil
  • Lawry’s Seasoned Salt
  • McCormick coarsely ground black pepper
  • 1/4       small red onion, thinly sliced
  • 1/4       cup crumbled blue cheese
  1. To make slaw: In medium bowl, whisk mayonnaise, lemon juice, seasoned salt and pepper. Add cabbage, carrot, celery, celery leaves and parsley; toss to combine. Sprinkle with additional seasoned salt and pepper, to taste.
  2. To make ribs: Prepare grill for indirect medium heat at about 350° F.
  3. Insert butter knife between membrane and bone on backside of ribs. Grab membrane with paper towel then pull to remove membrane; discard. Rub ribs on both sides with brown sugar and seasoned salt. Wrap ribs tightly in aluminum foil and place on indirect-heat side of grill. Grill ribs, turning once until meat is tender and pulling away from bone but not totally falling apart, about 1 hour, 15 minutes-1 hour, 30 minutes. Remove ribs from grill.
  4. Unwrap ribs and let cool until cool enough to handle. Using sharp knife, carefully slit skin on back of ribs and remove bones, keeping slab in one piece.
  5. Place boneless rib slab on direct-heat side of grill, rounded-side up, and brush top with 2 tablespoons hot sauce. Grill until underside begins to crisp, about 2 minutes. Carefully flip ribs and brush top with the remaining hot sauce. Continue to grill ribs until glossy and caramelized, about 2-3 minutes.
  6. To assemble sandwich: Scoop out most of soft insides of top of French bread to make room for toppings. Brush cut sides with oil and sprinkle with seasoned salt and pepper. Grill on direct-heat side of grill until bread is toasted and grill marks appear, about 3 minutes.
  7. Place ribs on bottom of loaf. Brush with additional hot sauce, if desired, and top with slaw, onions and blue cheese. Cover with top of loaf. Cut into four pieces.

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Giant Bacon-Cheddar Juicy Lucy Burger

Servings: 8

  • 2          tablespoons McCormick Grill Mates Montreal Steak Seasoning, divided
  • 2          pounds 80 percent lean ground beef
  • 8          ounces sliced medium or sharp white cheddar cheese
  • 1/4       cup mayonnaise
  • 1/4       cup yellow mustard
  • 8          long pickle slices, plus 2 tablespoons brine
  • 1          round loaf soft bread (10 inches), cut in half horizontally
  • olive oil
  • sea salt
  • freshly ground black pepper
  • 1          large heirloom tomato, thinly sliced
  • 1          small red onion, thinly sliced
  • 8          slices bacon, cooked
  • 2          cups shredded iceberg lettuce
  1. Line 9-inch round cake pan with aluminum foil, leaving extra foil over edges of pan. Sprinkle with 2 teaspoons steak seasoning. Press half of ground beef into cake pan. Layer cheese in middle, leaving 1/2-1-inch border around sides. Sprinkle with additional 2 teaspoons seasoning. Top with remaining ground beef in even layer and press to seal in cheese. Sprinkle with remaining seasoning.
  2. Lift burger from cake pan using foil. Press to flatten to about 11 inches in diameter. Refrigerate until ready to cook. (Patty can be assembled up to 2 hours in advance.)
  3. In small bowl, whisk mayonnaise, mustard and pickle brine until smooth. Cover and refrigerate.
  4. Remove most of soft insides from top of bread to make hollow. Reserve insides.
  5. Prepare grill for indirect medium heat at about 350° F.
  6. Brush grill grates with oil. Hold burger on foil bottom and flip onto indirect-heat side of grill; peel off foil. Cook until sides of burger are cooked and it feels firm when lifted with spatula, about 8-10 minutes. Using two spatulas, carefully flip burger. Close grill and cook until burger is cooked through and cheese is melted, about 5-8 minutes longer. Move to direct-heat side of grill for 1-2 minutes per side for more char.
  7. Brush cut sides of bread with olive oil and sprinkle with salt and pepper. Grill on direct-heat side of grill until bread is toasted and grill marks appear, about 3 minutes.
  8. Place bottom half of bread on large cutting board. Spread with half of mustard sauce. Place burger on top and top with tomatoes, onions, pickles and bacon. Spread top of bread with remaining mustard sauce and fill with lettuce. Place top of bun on burger and cut into eight wedges.

Source:  McCormick

Meal Ideas 11 June 2018

Flavorful Foods for Outdoor Family Fun

(Family Features) Summer can be jam-packed with camps, family reunions and more, and people can sometimes miss opportunities to enjoy time together. This summer, savor and celebrate those simple yet memorable backyard moments with friends and family that make the season unforgettable.

Soak in the warm weather and try fresh and flavorful recipes al fresco. Dress your table with a bright tablecloth and a full spread of summer barbecue staples and ice-cold drinks. For example, you can reinvent a summer grilling classic with these Hawaiian Ham Skewers, which combine the smokiness of Smithfield Anytime Favorites Ham with the sweetness of fresh pineapple.

As the sun begins to set, invite friends and family for a backyard game night, outdoor movie or bonfire. Gather around the fire and take your s’mores to the next level with Smithfield Hometown Original Bacon for a perfect savory and sweet combination. Wrap your toasted marshmallow with bacon and squish it between melted chocolate and graham crackers for a treat to end a long summer day.

To find more summer entertaining tips and recipes, visit Smithfield.com.
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Hawaiian Ham Skewers

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4-6

Hawaiian Glaze:

  • 1/2       cup ketchup
  • 1/2       cup pineapple juice
  • 2          tablespoons brown sugar
  • 1/4       cup reduced-sodium soy sauce or tamari
  • 2          garlic cloves, minced
  • 1          tablespoon ginger root, minced or grated

Ham Skewers:

  • 4-6       skewers
  • 1 1/2    pounds Smithfield Ham Steaks, cut into 1 1/2-2-inch squares
  • 1          large red onion, cut into eight wedges, root end intact
  • 2-3       sweet bell peppers, cut into 1 1/2-2-inch pieces
  • 1/2       fresh pineapple, cored and cut into 1/2-inch thick slices
  • 4          ounces fresh button or crimini mushrooms, halved (optional)
  • 1          green onion, thinly sliced, for garnish
  1. To prepare glaze: In small bowl, whisk ketchup, pineapple juice, brown sugar, soy sauce, garlic and ginger root until combined; reserve, refrigerated, for up to 3 days.
  2. Heat grill to medium-high. Skewer ham, onion, bell pepper, pineapple and mushrooms by alternating pieces and brush with about one-third of glaze.
  3. Grill 8-12 minutes, or until slightly charred and vegetables are cooked as desired, turning as needed. Glaze skewers about halfway through cooking and again before serving. Garnish with green onion.

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Bacon S’mores

Prep time: 20 minutes
Cook time: 5 minutes
Servings: 8

  • 4          strips any variety Smithfield Bacon
  • 8          marshmallows
  • 2          chocolate bars (about 3 ounces), broken into eight pieces
  • 8          graham crackers, broken into squares
  1. Heat oven to 375° F.
  2. On lightly sprayed, foil-lined, rimmed baking pan, separate strips of bacon; lay flat in single layer and gently stretch each strip 1-2 inches. Bake 10-12 minutes, or until bacon begins to curl and edges just start to crisp, rotating pan halfway through cooking. Remove bacon from pans with spatula while warm, draining briefly on absorbent paper; reserve.
  3. Cut bacon slices in half crosswise and tightly wrap around marshmallows, securing with skewer or roasting stick. Roast marshmallows over open fire until toasty brown on edges, being careful not to burn or ignite marshmallows.
  4. Immediately sandwich roasted marshmallows between two graham crackers with piece of chocolate.

Source:  Smithfield

Appetizers & Sides 06 April 2018

Blue Cheese and Bacon Stuffed Mushrooms

Blue cheese with hints of chive, onion and bacon will delight any guest. Try this stuffed mushroom recipe for your next event. Find more recipes at www.culinary.net.

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Blue Cheese and Bacon Stuffed Mushrooms

  • 24 large fresh portabello mushrooms
  • 1 carton (8oz) spreadable chive and onion cream cheese
  • 1 cup (4oz) crumbled blue cheese
  • 4 green onions, chopped
  • 2 garlic cloved, minced
  • 3/4 cup bacon bits, divided
  1. Preheat oven to 375°F.
  2. Remove stems from mushrooms and place mushrooms on greased (or parchment paper) baking pan.
  3. Mix cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits in a small bowl.
  4. Spoon cream cheese mixture into mushroom caps.
  5. Bake for 18-22 minutes or until mushrooms are tender.

Note: Recipe adapted from Taste of Home

Source: Culinary.net

Meal Ideas 26 March 2018

Simple, Healthy Snacks and Sandwiches

(Family Features) Quick and easy meals can be hard to come by, especially ones that don’t sacrifice flavor. You don’t have to eat bland foods to provide your family a healthy and hearty, nutrient-filled diet. During National Nutrition Month, it’s the perfect time to refresh your routine with some creative and convenient options that can serve as the starting point for an on-the-go snack or a full-blown meal.

Sandwiches, like this recipe for a BALCMT Sandwich, can be one of the easiest ways to incorporate grains, which deliver shortfall nutrients like dietary fiber, iron and folate into your diet. Research from the Grain Foods Foundation shows about 95 percent of Americans do not meet dietary fiber intake recommendations. Whole grain foods, like bread, buns, rolls, pita and tortillas, can help supply your dietary fiber needs and aid in maintaining a healthy weight and lower cholesterol.

Additionally, enriched grains can play a key role in metabolism by helping the body release energy from protein, fat and carbohydrates, and are also essential for a healthy nervous system, productivity and cognitive development. The vitamins and minerals in enriched grains like folic acid are also critical for reducing the incidence of some birth defects while also promoting cell function and tissue growth.

Some healthier ways to build a snack include using leaner meats and lower sodium cheeses for a sandwich or adding more vegetables to your overall snacking habits. Another nutritious option, Baked Pita Crisps accompanied by Southwest Bean Dip, can help you curb hunger without blowing past your daily calorie count.

Find more recipes and tips for quick and flavorful meals at grainfoodsfoundation.org.
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BALCMT Sandwich

Recipe courtesy of Franz Bakery on behalf of the Grain Foods Foundation
Prep time: 10 minutes
Servings: 1

Chipotle-Mayonnaise Sauce:

  • 1/4       cup mayonnaise
  • 1/4       tablespoon adobo sauce
  • 1          teaspoon lime juice
  • salt, to taste
  • fresh ground pepper, to taste
  • 2          slices bread, toasted
  • 1-2       leaves lettuce
  • 4          slices tomato
  • 1/2       avocado, thickly sliced
  • 4          slices maple bacon, fried
  1. To make Chipotle-Mayonnaise Sauce: In small bowl, mix mayonnaise, adobo sauce and lime juice. Season, to taste, with salt and pepper.
  2. Add layer of sauce to slice of bread and top with lettuce, tomato, avocado, bacon and second slice of bread.

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Baked Pita Crisps

Recipe courtesy of the Grain Foods Foundation
Prep time: 30 minutes
Yields: 24 crisps

Crisps:

  • 1/4       cup olive oil
  • 1 1/2    teaspoons ground cumin
  • 1 1/2    teaspoons paprika
  • 3          pita breads (6 inches each) with pockets
  • kosher salt, to taste

Southwest Bean Dip:

  • 2          tablespoons vegetable oil
  • 2          cloves garlic, minced
  • 1/2       large red bell pepper, finely chopped
  • 1/2       medium onion, finely chopped
  • 1 1/2    teaspoons ground cumin
  • 1/8-1/4 teaspoon cayenne pepper
  • 2          cans (15 ounces each) pinto beans, rinsed and drained
  • 2-3       tablespoons fresh lime juice
  • 1/4       cup packed fresh coriander sprigs, washed and spun dry
  • 1/2       teaspoon salt
  • 2          tablespoons water, plus additional (optional)
  1. To make Crisps: Heat oven to 400° F. In small bowl, mix olive oil with cumin and paprika. Split each pita bread horizontally into two rounds and brush rough sides with equal amounts of oil mixture. Cut rounds into small triangles and arrange in flat layer on large baking sheet. Bake until golden and crisp, about 5 minutes. Sprinkle with salt just out of oven.
  2. To make Southwest Bean Dip: In large skillet over high heat, heat vegetable oil until hot. Add garlic, bell pepper and onion; turn heat to low and cook until vegetables are softened, about 5 minutes. Add cumin and cayenne; cook, stirring, 1 minute.
  3. In food processor, blend beans, lime juice, coriander, salt and water until smooth, adding more water, if necessary, to achieve desired consistency. Add vegetable mixture and pulse until just combined. Serve with Baked Pita Crisps.

Photo courtesy of Getty Images

Source: Grain Foods Foundation

Breakfast & Brunch 16 March 2018

Reimagine a Creative Breakfast

(Family Features) Mornings for many people start with snoozing, scrubbing and hustling in a rush to get out the door on time, making it easy to fall into a rut when it comes to breakfast. From grabbing a cup of coffee or breakfast bar on-the-go to eating the same cereal every day, your morning meal could benefit from a little imagination.

Break from the mundane and reimagine breakfast for something a little more creative in the mornings. Upgrade bland breakfast toast with unique toppings and flavor combinations, like Peanut Butter, Bacon and Banana Toast. The smokiness of Smithfield bacon pairs perfectly with the sweetness of peanut butter and banana for a flavor-filled breakfast. Available in a wide variety of flavors and cuts, like Cherrywood, Thick Cut and classic Hometown Original, it’s smoked and cured to perfection so you can incorporate it into breakfast recipes all week long.

Better yet, you don’t have to wake up early or spend hours in the kitchen to have a scrumptious start to your day.

With an easy option like Smithfield Anytime Favorites Ham, the work is done for you so you’re well on your way to a wholesome breakfast in minutes. This Ham and Blueberry Toast can be the fresh take your morning needs.

For more creative and filling breakfast ideas, visit Smithfield.com.
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Ham and Blueberry Toast

Servings: 4

  • 3/4       cup cream cheese
  • 1          cup blueberries, divided
  • 4          slices sourdough bread
  • 1          cup Smithfield Anytime Favorites Hickory Smoked 8-ounce Boneless Ham Steak, cooked and cut into cubes
  • 1/4       cup pistachios
  • 1/2       cup microgreens
  1. In food processor, blend cream cheese and 1/2 cup blueberries until smooth.
  2. Toast bread until brown. Spread with blueberry cream cheese mixture. Top with ham steak cubes, remaining blueberries, pistachios and microgreens.

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Bacon, Peanut Butter and Banana Toast

Servings: 4

  • 4          slices whole-wheat toast
  • 3/4       cup peanut butter
  • 2          medium bananas
  • 1/3       cup shelled pistachios
  • 4          slices Smithfield Cherrywood Bacon, cooked and cut into pieces
  1. Toast bread until brown. Spread with peanut butter.
  2. Cut bananas into thin slices and place on top of peanut butter. Sprinkle with pistachios and bacon pieces.

Source: Smithfield

Meal Ideas 21 February 2018

Shake Up Your Dinner Routine

(Family Features) If you find yourself stuck in a rut with the same recipes, remember a little change can add a lot of flavor. By simply using fresh pork in dishes that usually consist of chicken or beef, there are countless ways to switch up your dinner routine.

Whether grilled, roasted, slow-cooked or sautéed, Smithfield Fresh Pork is available in a wide variety of cuts as well as pre-marinated flavors, making it versatile and convenient for any night of the week. Try out these recipes for Smoked Bacon Pork Alfredo and Grilled Pork Loin Fajitas to shake up your next meal.

Find more recipe ideas at Smithfield.com/ShakeItUp.
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Smoked Bacon Pork Alfredo

Prep time: 8 minutes
Cook time: 22 minutes
Servings: 6-8

  • 1          Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
  • 3          tablespoons olive oil, divided
  • 1          pound penne pasta  
  • 1          package (8 ounces) sliced mushrooms
  • salt, to taste
  • 2          jars (15 ounces each) Alfredo sauce
  • pepper, to taste
  • 1/4       cup finely chopped green onion (optional)
  • grated Parmesan cheese (optional)
  1. Cut pork loin into 1/2-inch thick slices then into 1/4-inch wide strips. In large skillet over medium-high heat, heat 1 tablespoon oil. Stir-fry half the pork loin 7-8 minutes until well browned. Set aside on separate plate and repeat with 1 tablespoon oil and remaining pork.
  2. Cook pasta according to package directions.
  3. In skillet over medium-high heat, heat remaining oil; add mushrooms and sprinkle with salt, to taste. Cook 3 minutes, or until tender, stirring occasionally.
  4. Drain pasta and return to pot; stir in pork, mushrooms and Alfredo sauce. Stir over medium heat about 4 minutes until heated through. Season with salt and pepper.
  5. Sprinkle with green onions and Parmesan cheese, if desired.

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Grilled Pork Loin Fajitas

Prep time: 20 minutes, plus 30 minutes marinade time
Cook time: 30 minutes
Servings: 4-6

  • 1          Smithfield Prime Boneless Fresh Pork Loin, cut into 1-inch thick steaks
  • 1 1/2    cups water, divided
  • 1          cup soy sauce
  • 1          can (6 ounces) pineapple juice
  • 6          cloves garlic
  • 1/4       cup white wine
  • 1          teaspoon salt
  • 1          cup unsalted butter, at room temperature
  • 2          large onions, cut into 1/2-inch wide strips
  • 1          tablespoon corn oil
  • salt, to taste
  • pepper, to taste
  • 12        tortillas
  • guacamole (optional)
  • sour cream (optional)
  • pico de gallo (optional)
  • shredded cheese (optional)
  1. Using meat mallet, pound pork steaks until 1/2-inch thick; place in 1-gallon re-sealable plastic bag. Pour 1 cup water, soy sauce and pineapple juice over pork; seal bag and lay flat in refrigerator 30 minutes, turning occasionally.
  2. In blender, pulse garlic, white wine and salt until thoroughly blended. Whisk butter and slowly incorporate garlic and wine mixture. Reserve at room temperature.
  3. In large skillet over high heat, saute onions in corn oil 2 minutes until they turn deep brown. Add remaining water to skillet and lower heat to medium-low. Cook and stir, scraping bits from bottom of pan, 15 minutes until water has evaporated and onions are caramelized. Season with salt and pepper.
  4. Heat grill to 300° F for indirect cooking. Lightly grease grates.
  5. Remove pork from marinade and place on grill over indirect heat 4-6 minutes per side, until internal temperature reaches 145° F. Remove pork and brush garlic butter on both sides. Let stand 5 minutes; slice into 3-inch long, thin strips.
  6. While grill is hot, grill tortillas individually. Wrap four tortillas at a time in aluminum foil with a little garlic butter.
  7. In skillet, reheat caramelized onions and serve with fajitas. Top with guacamole, sour cream, pico de gallo and shredded cheese, if desired.

Source: Smithfield

Breakfast & Brunch 21 February 2018

Brighten Up Your Brunch Menu

(Family Features) Waking up early is hardly anyone’s favorite thing to do, especially on the weekends. Instead of planning an elaborate menu for brunch with family and friends, keep your plans simple and hit that snooze button. Transform a favorite recipe with new, inspired ingredients instead of traditional brunch fare.

Try putting a twist on a classic breakfast by opting for Maple Leaf Farms Duck Bacon instead of pork bacon. It's thick-cut, ready to cook and perfect for pairing with eggs, pastries or fruit. With a hearty taste and texture and 57 percent less fat than traditional pork bacon, duck bacon can satisfy hungry, waiting guests and give them a tasty start to their weekend.

This brunch recipe for Duck Bacon and Brie Cheese Stuffed French Toast can be thrown together in an instant with mouthwatering ingredients. The addition of duck bacon adds a unique flavor and wow-factor that can leave guests asking for more.

Find more brunch recipes and information about cooking with duck at mapleleaffarms.com.

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Duck Bacon and Brie Cheese Stuffed French Toast

Recipe courtesy of Chef Ben Vaughn on behalf of Maple Leaf Farms
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

  • Butter, for coating pan
  • 4          large eggs
  • dash of salt
  • 2          tablespoons sugar
  • 1/2       cup milk
  • 1⁄2       teaspoon vanilla extract
  • 1          ounce bourbon
  • 8          slices day-old sourdough bread
  • 8          ounces Brie cheese
  • 12        slices Maple Leaf Farms Duck Bacon, cooked crispy
  • 8          tablespoons melted butter, for topping
  • maple syrup, for topping
  • powdered sugar, for topping
  1. Heat oven to 375° F. Butter baking sheet well.
  2. In small bowl, beat eggs with salt, sugar, milk, vanilla and bourbon. Pour into flat-bottomed dish.
  3. Submerge all bread slices in dish to soak up some of egg mixture. Work in batches, if necessary. Turn with spatula and soak other side. Do not soak too long or bread will be too saturated and difficult to handle. Gently transfer four soaked bread slices to prepared baking sheet.
  4. Place 2 ounces cheese on each slice. Add three slices crispy bacon on top of each cheese portion.
  5. Top with another soaked bread slice. Press filled bread together firmly.
  6. Place baking sheet in oven; bake 15-20 minutes, turning after 8-10 minutes to brown both sides.
  7. Serve immediately with melted butter, maple syrup and powdered sugar.

Source: Maple Leaf Farms

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