Family Features) If you're looking for tasty ways to improve your diet, you're in luck. You can get big taste and big benefits from a little fruit - Wild Blueberries.
The Color Connection
A diet rich in fruits and vegetables can help maintain a healthy weight and reduce the risk of chronic diseases like diabetes, heart disease and some cancers. Eating across the color spectrum is important so you get a variety of nutritional benefits.
Wild Blueberries get their color from naturally occurring phytochemicals, which are primarily responsible for antioxidant activity. Wild Blueberries are antioxidant rich, making them a great choice for their nutritional benefits and disease fighting potential. In fact,
- USDA studies rank Wild Blueberries highest in antioxidant capacity per serving, compared with more than 20 other fruits including cranberries, strawberries, apples and even cultivated blueberries.
- Health magazine has named Wild Blueberries high on its list of "America's Healthiest Superfoods for Women," singling out their variety of potential health benefits, including preventing memory loss, improving motor skills, lowering blood pressure, and fighting wrinkles.
Wild Blueberries are available year-round in supermarkets nationwide. Frozen at the peak of ripeness, all the farm-fresh taste and nutritional benefits are locked-in. Most studies show that frozen fruits and vegetables are higher in vitamins, minerals and phytonutrients because they are frozen near the time of harvest.
Great taste, good nutrition and really convenient - no wonder so many people are wild about blueberries. Learn more about this superfruit and get more great recipes at www.wildblueberries.com.
Did You Know?
Wild Blueberries are a different berry from cultivated blueberries. They grow naturally in the fields and barrens of Maine and Canada. They are smaller in size, have a unique sweet-tart taste, and are only available frozen.
Here are some of the reasons frozen produce is a perfect option for people looking to fill the pantry with healthy foods all year round.
- Frozen offers great value when compared to in-season pricing.
- No aging or spoiling means no waste, saving you money.
- Frozen produce is ideal for smoothies, entrees, desserts, breakfast, and most recipes that call for blueberries.
- Frozen Wild Blueberries are thoroughly washed and have no caloric syrups or additives.
Chicken Breast with Sweet and Sour Wild Blueberry Sauce
Prep Time: Approximately 20 minutes
- 1 6-ounce skinless, boneless chicken breast
- Salt and pepper to taste
- 1 teaspoon oil
- 1 small red pepper
- 1 small green pepper
- 2 tablespoons fig jam (or apricot jam)
- 4 teaspoons balsamic vinegar
- 1/4 teaspoon sugar
- 2 tablespoons sweet and sour chili sauce
- 2/3 cup frozen Wild Blueberries, thawed and drained
- Season chicken breast with salt and pepper. Heat oil in small, non-stick frying pan. Fry chicken breast for 12 to 15 minutes. Remove from heat and let cool.
- Wash, seed and cut peppers into bite-sized pieces. Cut cooked chicken breast into bite-sized pieces; combine with peppers. Mix jam with balsamic vinegar, sugar and chili sauce. Gently stir in Wild Blueberries.
Wild Blueberry Gingered Lemon Muffins
Prep Time: 30 minutes
Yield: approximately 36 muffins
- 6 cups cake flour
- 2 tablespoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups low-fat buttermilk
- 1 1/2 cups (12 ounces) egg substitute
- 1 1/2 cups granulated sugar
- 1/2 cup canola oil
- 4 cups frozen Wild Blueberries
- 1/3 cup (3 ounces) crystallized ginger, chopped
- 1/3 cup granulated sugar, for topping
- 2 tablespoons lemon zest
- In bowl combine flour, baking powder, baking soda and salt; reserve.
- In another bowl beat together buttermilk, egg substitute, 1 1/2 cups sugar and oil; stir into flour mixture just to blend. Fold in Wild Blueberries, ginger and lemon zest.
- Scoop 1/4 cup batter into each greased 1/3-cup muffin tin. Sprinkle each muffin with sugar. Bake in 400°F conventional oven or 375°F convection oven 18 to 22 minutes or until firm to the touch. Serve warm.
Wild Blueberry Lemon Jam
Prep Time: 25 to 30 minutes
Yield: about 8 half-pints
- 5 cups frozen Wild Blueberries
- 1 package dry pectin
- 5 cups sugar
- 1 tablespoon lemon zest
- 1/3 cup lemon juice
- Crush thawed Wild Blueberries one layer at a time, or chop frozen in food processor.
- Combine thawed, crushed Wild Blueberries and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lemon zest and lemon juice. Return to a rolling boil. Boil hard 1 minute, stirring constantly.
- Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Wild Blueberry Ice Cream Pops
Prep Time: Approximately 15 minutes, plus thaw and freezing time
Yield: 6 Pops
- 1 cup frozen Wild Blueberries
- 1 ounce milk chocolate chips
- 2 cups fat-free vanilla frozen
- yogurt, softened slightly
- Materials: small wooden or plastic sticks
- Thaw Wild Blueberries and purée. In a bowl, combine puréed Wild Blueberries, chocolate and frozen yogurt. Mix thoroughly.
- Rinse 6 standard muffin cups with cold water and spoon in Wild Blueberry mixture, dividing it evenly between the cups (silicone muffin cups need not be rinsed first). Place a stick in the center of each "muffin" and freeze until firm, at least 2 hours.
Tip: Mixture can also be frozen with plastic sticks in small glasses or espresso cups.
Source:Wild Blueberry Association
(Family Features) Heat up your next get-together by inviting family and friends over to try a DIY trend, the hot-pot party. It can be easy to prep and your guests can enjoy cooking and customizing their own meals.
First, prepare a rich, flavored broth and serve steaming-hot in a slow cooker or multi-cooker. Next, offer a selection of meat, seafood and veggies for dunking. Cook for a few minutes then garnish with sauces and various toppings to match individual tastes.
A traditional East Asian hot-pot broth is flavored with beef stock, soy sauce, chilies, ginger and garlic. Try a Mexican-inspired version by serving a spiced chicken broth with ancho chile pepper, cumin and oregano, or offer a taste of the Caribbean with a coconut milk broth and fresh papaya pica sauce.
Learn more about this hot-pot trend and all the latest flavor trends in McCormick’s 2018 Flavor Forecast at FlavorForecast.com.
Caribbean Hot-Pot Broth with Papaya Pica Sauce
Prep time: 45 minutes
Cook time: 3 hours
Caribbean Hot-Pot Broth:
- 2 pounds smoked ham hocks
- 2 cups sliced yellow onions
- 1 cup diagonally sliced carrots
- 1/2 cup diagonally sliced celery
- 8 1/4 cups water, divided
- 1 container (32 ounces) Kitchen Basics Original Chicken Stock
- 1 whole chile pepper, such as Scotch bonnet or habanero
- 2 McCormick Bay Leaves
- 1 teaspoon McCormick Thyme Leaves
- 1 teaspoon McCormick Ground Turmeric
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground black pepper
- salt, to taste
- 2 tablespoons cornstarch
- 2 cans (13.66 ounces each) Thai Kitchen Coconut Milk
- 2 tablespoons lime juice
Papaya Pica Sauce:
- 3 cups cubed fresh papaya
- 1/2 cup cider vinegar
- 1/4 cup chopped, seeded Scotch bonnet (chile pepper)
- 1/4 cup chopped yellow onion
- 1/4 cup yellow mustard
- 1 teaspoon sea salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon McCormick Garlic Powder
- 1/2 teaspoon McCormick Ground Ginger
- 1/4 teaspoon McCormick Ground Cloves
- 1 pound uncooked bay scallops
- 1 pound uncooked shrimp, peeled and deveined
- cooked rice
- toasted shredded coconut (optional)
- fresh red or green bell pepper slices (optional)
- To make broth: Place ham hocks, onion, carrots and celery in 6-quart stockpot. Cook on medium heat 5-6 minutes, stirring occasionally. Add 8 cups water, chicken stock, chile pepper, bay leaves, thyme leaves, turmeric, allspice and pepper. Add salt, to taste. Bring to boil. Reduce heat to low; cover and simmer 1 hour, skimming fat occasionally.
- Remove cover and simmer 30 minutes, skimming fat occasionally. Remove ham hocks and skim fat. In small bowl, whisk cornstarch and remaining water. Add to pot with coconut milk. Cook on medium heat 30 minutes. Skim fat. Stir lime juice into broth.
- To make Papaya Pica Sauce: In food processor on high speed, process papaya, vinegar, chile pepper, onion, mustard, salt, allspice, garlic powder, ginger and cloves until smooth. Transfer to medium saucepan. Bring to boil. Reduce heat to low; simmer, uncovered, 10-15 minutes. Pour into medium bowl.
- To serve, pour broth into heated 6-quart electric slow cooker or hot pot. Cook shrimp and scallops in broth about 5 minutes, or until cooked through, stirring occasionally.
- Place some rice in bowl then ladle broth and seafood over top. Stir in Papaya Pica Sauce and top with shredded coconut and pepper slices, if desired.
Asian Hot-Pot Broth with Tangy Chili Sauce
Prep time: 15 minutes
Cook time: 25 minutes
- 2 teaspoons vegetable oil
- 1 large sweet onion, thinly sliced
- 2 containers (32 ounces each) Kitchen Basics Original Beef Stock
- 1/4 cup Thai Kitchen Red Curry Paste
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon packed light brown sugar
- 1 tablespoon McCormick Garlic Powder
- 1 teaspoon McCormick Ground Ginger
- 2 tablespoons lime juice
Tangy Chili Sauce:
- 1/2 cup Thai Kitchen Sweet Red Chili Sauce
- 3 tablespoons lime juice
- 1 pound flank steak, thinly sliced
- Simply Asia Lo Mein Noodles, cooked
- assorted mushrooms, sliced (optional)
- baby bok choy, coarsely chopped (optional)
- crunchy Chinese noodles (optional)
- To make broth: In 6-quart stockpot over medium-high heat, heat oil. Add onion; cook and stir until tender, about 3 minutes. Stir in beef stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir lime juice into broth before serving.
- To make Tangy Chili Sauce: In small bowl, mix red chili sauce and lime juice. Cover and refrigerate until ready to serve.
- To serve, pour broth into heated 6-quart electric slow cooker or hot pot. Cook steak in broth about 2-3 minutes, or until it reaches desired doneness.
- Place lo mein noodles in bowls then ladle broth and steak over top. Stir in Tangy Chili Sauce and top with mushrooms, baby bok choy and Chinese noodles, if desired.
Puebla Hot-Pot Broth with Avocado Crema
Prep time: 45 minutes
Cook time: 45 minutes
Puebla Hot-Pot Broth:
- 3 tablespoons McCormick Gourmet Ancho Chile Pepper
- 2 teaspoons ground cumin
- 2 teaspoons oregano leaves
- 2 teaspoons McCormick Smoked Paprika
- 1/2 teaspoon McCormick Gourmet Sicilian Sea Salt
- 1 tablespoon olive oil
- 1 cup finely chopped white onion
- 6 cloves garlic, finely chopped
- 2 containers (32 ounces each) Kitchen Basics Original Chicken Stock
- 1 can (28 ounces) crushed tomatoes
- 2 ears fresh corn, shucked and cut into 1-inch rounds
- 2 tablespoons lime juice
- 1/2 medium avocado, peeled, pitted and coarsely chopped
- 1 cup sour cream
- 1 tablespoon lime juice
- 1/4 teaspoon McCormick Gourmet Sicilian Sea Salt
- 1/4 teaspoon McCormick Garlic Powder
- 1 pound boneless skinless chicken breast, cut into thin strips
- 1 chayote, peeled and cut into matchsticks
- avocado, chopped (optional)
- fresh cilantro, chopped (optional)
- crunchy tortilla strips (optional)
- To make broth: In small bowl, mix chile pepper, ground cumin, oregano, paprika and salt. Set aside. In 6-quart stockpot on medium heat, heat oil. Add onion and garlic; cook and stir until softened. Stir in chicken stock, crushed tomatoes and 1/2 of seasoning mixture. Bring to boil. Reduce heat to low; simmer 20 minutes, adding corn during last 10 minutes of cooking. Remove corn to plate. Stir lime juice into broth.
- To make Avocado Crema: In food processor on high speed, process avocado, sour cream, lime juice, salt and garlic powder until smooth. Transfer to bowl; cover. Refrigerate until ready to serve.
- Coat chicken strips with remaining seasoning mixture.
- To serve, pour broth into heated 6-quart electric slow cooker or hot pot. Cook chicken and chayote in broth 4-5 minutes, or until cooked through, stirring occasionally.
- Ladle broth with cooked chicken and vegetables into individual bowls. Top with Avocado Crema and avocado, fresh cilantro and tortilla strips, if desired.
(Family Features) The days are getting longer and hotter and you’re itching to head outside to kick off grilling season. After a few weeks of eating the same boring burgers and hot dogs, you’re looking for something a little more exciting (and so are your guests). These recipes can help take your grilling skills to the next level and make your next party something to brag about.
When people come over for Buffalo chicken, they expect authentic flavor, so give the people what they want by making Buffalo chicken sandwiches with Frank’s RedHot Buffalo Wings Sauce. Frank’s RedHot was the secret ingredient used in the original Buffalo wings recipe in 1964.
For maximum flavor, each Buffalo chicken sandwich gets a quarter of the bottle of sauce to bring in just the right blend of flavor and heat. Take it to the next level by marinating the chicken in the sauce for at least 30 minutes so it can absorb the unmistakable Buffalo flavor that will send any party into overdrive. Add the tangy blue cheese and cool, crisp lettuce and tomato and you’ve got the perfect bite for a hot summer day.
Now that you’ve proved your grilling chops to most of the party crew, it’s time to kick it up a notch. Every party’s got a few tough critics, so it’s key to make something impressive and delicious that appeals to a different palate. Enter: Sweet Chili Ribs.
Start with two full racks of pork spareribs then load them up with Frank’s RedHot Sweet Chili Sauce, garlic and ginger, making sure to spread that mixture all over the ribs. Grill them low and slow for 2 hours then pour another half-bottle of sauce over top for good measure and grill for another hour. After your guests have a chance to taste these sweet and tangy, fall-off-the-bone ribs, they’ll talk about them all summer long.
For more grilling tips and recipes, visit franksredhot.com/recipes.
Buffalo Chicken Sandwich
- 4 boneless, skinless chicken breast halves (if thick, cut horizontally into two even pieces)
- 1 bottle (12 ounces) Frank’s RedHot Buffalo Wings Sauce, divided
- 1/4 cup blue cheese or ranch dressing
- 4 hard rolls, split
- 1/4 cup blue cheese crumbles
- lettuce leaves (optional)
- tomato slices (optional)
- red onion rings (optional)
- Marinate chicken in 6 ounces Buffalo wings sauce for 30 minutes, or up to 3 hours.
- Mix remainder of Buffalo wings sauce and dressing together. Keep refrigerated until ready to use.
- Grill chicken 12 minutes, turning once, or until no longer pink in center.
- Place 2 tablespoons of mixed sauce on each roll half. Place chicken on top of roll half and top with 1 tablespoon blue cheese crumbles.
- Add lettuce, tomato and onion rings, if desired. Top with second roll half. Repeat for remaining sandwiches.
Sweet Chili Ribs
- 2 full racks pork spareribs, trimmed (about 6 pounds)
- 2 tablespoons fresh ginger, minced
- 3 cloves garlic, minced
- 1 bottle (12 ounces) Frank’s RedHot Sweet Chili Sauce, divided
- Heat grill to 250° F and prepare for indirect cooking.
- Spread ribs with ginger and garlic. Place ribs on rib rack or in foil pan. Cook on covered grill 2 hours.
- Spread 6 ounces sweet chili sauce evenly over ribs then cook another hour, until tender.
- Baste ribs with remaining sweet chili sauce during last 15 minutes of cooking. If desired, at end of cooking time grill ribs over direct heat to char slightly.
Source: Frank's Red Hot