recipes

Breakfast & Brunch 08 February 2019

A Tasty Take on Trendy Toast

(Family Features) While many food trends come and go, some desired food traits seemingly never go out of style. For example, dishes that provide nutritional benefits will pretty much always be popular, along with types of foods that can be customized to match personalized preferences and tastes.

Toast is a versatile option for nearly anyone seeking a bite for breakfast, especially those eaters looking for both nutrition and flavor. Because you can add a variety of toppings to your toast, it can be a simple way to add a healthy element to your morning routine.

These recipes, for example, include Sabra Hummus as a base spread, which adds protein and fiber perfect for breakfast, brunch or a mid-morning snack. Hummus Toast with Sun-dried Tomatoes and Parmesan brings with it the extra nutritional value of veggies, while Hummus Toast with Soft-Boiled Egg and Spinach packs ample protein for an ideal way to start the day.

Plus, because these quick-to-make recipes involve short amounts of time spent on preparation, you’re able to enjoy a nutritious treat even on the busiest of days.

Find more ways to take trendy toast to the next level at Sabra.com.
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Hummus Toast with Sun-dried Tomatoes and Parmesan

Servings: 1

  • 1          slice whole-grain bread
  • 1/4       cup fresh arugula
  • 2-3       sun-dried tomatoes
  • 2          tablespoons Sabra Classic Hummus
  • olive oil
  • 2          tablespoons pine nuts
  • fresh Parmesan curls
  • salt, to taste
  • pepper, to taste
  1. Toast bread; set aside. Wash and pat dry arugula; set aside.
  2. Remove sun-dried tomatoes from jar and lightly pat with paper towel to remove excess oil.
  3. Spread toast with hummus.
  4. Lightly toss arugula with drizzle of olive oil; layer on top of hummus. Top with sun-dried tomatoes. Sprinkle with pine nuts and add Parmesan curls. Add salt and pepper, to taste.

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Hummus Toast with Soft-Boiled Egg and Spinach

Servings: 1

  • 1          slice artisan country white bread
  • 1/4       cup fresh spinach, wilted
  • water
  • 1          soft-boiled egg
  • ice
  • 1          garlic clove, chopped
  • 1          teaspoon olive oil
  • 2          tablespoons Sabra Classic Hummus
  • red pepper flakes, for garnish
  • salt, to taste
  • pepper, to taste
  1. Toast bread; set aside. Wash spinach; set aside.
  2. Fill small saucepan with enough water to barely cover egg; bring to boil, cover and reduce heat. Cook egg 6 minutes, remove from heat and plunge into ice bath to stop cooking. Peel egg; set aside.
  3. In medium skillet, saute chopped garlic in olive oil approximately 3 minutes; add spinach and stir 2 minutes, or until spinach begins to wilt. Remove from heat.
  4. Spread toast with hummus. Add wilted garlic-spinach. Cut egg in half and place on top of spinach. Sprinkle with red pepper flakes, salt and pepper.

Source: Sabra

Breakfast & Brunch 03 April 2018

Soft Cinnamon Sugar Pretzel Bites

Spend more time with family in the morning and less time making breakfast with these easy-to-make Cinnamon Sugar Pretzel Bites made with Pillsbury® Refrigerated Breadsticks.  

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Soft Cinnamon Sugar Pretzel Bites

  • 1 (11oz.) can Pillsbury Refrigerated Breadsticks
  • 3 TBS cinnamon
  • 2 TBS sugar
  • 2 TBS butter, melted
  • 1 egg, slightly beaten
  • sugar to sprinkle (optional)
  • 1 TBS water
  • 4 TBS powdered sugar
  1. Heat oven to 375°F. Line cookie sheet with parchment paper.
  2. Melt butter and mix with cinnamon and sugar.
  3. Unroll dough; separate into 12 breadsticks. With finger, press dough to make an indention length wise down the center of breadstick.
  4. Spoon cinnamon/sugar mixture into breadstick indention. Fold breadstick dough lengthwise over cinnamon/sugar mixture. Press to seal edges of dough.
  5. Twist and stretch dough to make a rope. Form a pretzel shape and seal ends of dough. Place raw pretzel onto prepared cookie sheet.
  6. Beat egg in a bowl and wash over pretzels.
  7. Sprinkle with sugar (optional).
  8. Bake at 375°F for 12 - 18 minutes or until golden brown.
  9. Mix water and powdered sugar to make a glaze. Drizzle glaze over pretzels.
  10. Serve warm.

Source: Recipe adapted from Pillsbury®

Breakfast & Brunch 31 March 2017

Serve Up a Nutritious Seasonal Brunch

A perfect way to entertain around the table

(Family Features) With springtime in full bloom, brunch is the perfect way to entertain friends and family for nearly any upcoming occasion or celebration. Take advantage of the budding season with quality time spent with loved ones, more outdoor experiences and wholesome nutrition for the whole family, starting with a delicious morning meal around the table.

When it comes to the food they serve their families, moms want to provide good nutrition, especially for their kids, to help them grow up healthy and strong. Serving a nutritious meal each morning is one way to help kids get a good start to the day, so they can be their best in school, play and any other activities the day brings.

Whether moms know it or not, they are powerful role models for their children’s health and nutrition. When moms set the example and eat nutritious meals themselves, kids notice. For instance, according to a study from the U.S. National Library of Medicine, moms who drink milk are more likely to have kids who drink milk, which is a household staple that provides important nutrients such as calcium, vitamin D and potassium. Setting the example for quality nutrition can be made easy with a delicious meal served with milk to celebrate any occasion this season with guests of all ages.

This simple egg casserole is the perfect excuse to bring the family together and start a beautiful spring day with a wholesome meal and quality time together. For more recipes and reasons to bring the family together, visit milklife.com.

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Easy Egg Casserole

Servings: 4

  • Nonstick cooking spray
  • 1 cup lean ham, cubed
  • 1 cup frozen seasoned potatoes with onions and peppers
  • 3/4 cup frozen spinach, chopped
  • 1/2 cup lowfat cheddar or Swiss cheese, shredded
  • 6 eggs
  • 3/4 cup milk
  1. Heat oven to 375° F. Lightly coat 8-by-8-inch casserole dish with nonstick spray.
  2. Arrange ham, potatoes, spinach and cheese in bottom of casserole dish. In large bowl, beat eggs and milk together and pour over ingredients in casserole dish.
  3. Bake 25-30 minutes, or until lightly browned and puffed. Serve immediately.
  4. Pair each serving with 8-ounce glass of milk.

Nutritional information per serving: 350 calories; 9 g fat; 3 g saturated fat; 350 mg cholesterol; 32 g protein; 34 g carbohydrates; 2 g fiber; 630 mg sodium; 500 mg calcium (50% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.

Source: MilkPEP

Poultry 11 August 2015

Chicken Cordon Bleu Takes Center Stage

(Family Features) According to a recent survey conducted by Infogroup/Opinion Research Corporation on behalf of Perdue Farms, 91 percent of Americans believe in the importance of a sit-down, home-cooked meal.

While families today are busier than ever, they are still willing to go to great lengths to get a meal on the table the entire family will enjoy - including:

Customizing a recipe to their family's liking - 88 percent
Preparing the best side-dishes to accompany the meal - 85 percent
Purchasing higher-quality products - 74 percent

While the survey revealed roast chicken as Americans' best chicken dish, Chicken Cordon Bleu is the dish people most want to learn to cook.

Perdue's Executive Chef, Chris Moyer, created an easy recipe and how-to video for Chicken Cordon Bleu. Plus, he incorporates some tips to help both cooking novices and enthusiasts get this great meal on the table:

Start with high quality ingredients. Selecting all-natural chicken from a brand you can trust is a good place to start. Look for chicken with the USDA Processed Verified Seal. Perdue is the first poultry company to receive the seal, which verifies that PERDUE® Fresh, All-Natural Chicken products have been fed an all-vegetarian diet with no animal by-products and/or raised cage free. Chef Chris recommends PERDUE® FIT & EASY® boneless, skinless chicken breasts for this recipe.

Want to dress it up? Use prosciutto ham, gruyere cheese and thyme for your filling.

Side dishes matter, too. The survey also revealed that 95 percent of Americans feel that getting a nutritious and delicious meal on the dinner table is important to them - so make sure your side dishes consist of a healthy grain and a green vegetable high in nutrients and fiber.

 

 

Visit Perdue on Facebook to learn more about their commitment to providing better chicken and to find tips, tools and recipes for families to help get a great meal on the dinner table.

For a more advanced recipe for Chicken Cordon Bleu visit Perdue on Facebook.

What's your best chicken dish? Go to www.facebook.com/perduechicken, share a picture and describe what you do to make your dish the best for the chance to win a year's supply of PERDUE® chicken.

 

Chicken Cordon Bleu

Description

Chicken Cordon Bleu is a popular chicken dish that many want to learn to cook.
VIDEO: How to Cook Chicken Cordon Bleu

Ingredients
  • 1 package PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
  • 6 thin slices of salt-cured Virginia-smoked ham
  • 3 slices domestic Swiss cheese
  • 1 whole egg
  • 1/4 cup water
  • 1/4 cup flour
  • 1 cup breadcrumbs
  • 1/2 teaspoon kosher salt
  • 1/2 tablespoon table ground black pepper
  • 1 tablespoon olive oil
Preparation
  1. Slice chicken horizontally without cutting all the way through to create butterfly breast.
  2. Place chicken on cutting board with sheet of plastic wrap over top. With meat mallet, gently pound chicken to even thickness of breast. Place two slices ham and cheese on one side of breast and fold back over.
  3. In bowl, whip together egg and water to create egg-wash.
  4. On two separate plates, put flour and breadcrumbs. Season flour with salt and black pepper.
  5. Carefully dredge chicken first into seasoned flour, then into egg-wash, followed by breadcrumbs.
  6. Heat olive oil in ovenproof sauté pan. Place chicken in pan to brown. Cook for 2 minutes on one side, then flip each breast over. Place pan into oven at 350°F and cook until each chicken breast reaches 170°F internal temperature, about 20-25 minutes.
Preparation Time

10-15 minutes

Serves

3

SOURCE: Perdue

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