recipes

Main Dishes 01 June 2016

Sweet Ways to Cook with Sweet Corn

(Family Features) Corn on the cob with some butter is a popular side dish, but there’s so much more you can do with fresh, juicy corn. These recipes make the most of sweet corn from Florida and will have your family asking for more.

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“Sweet corn is a really versatile ingredient,” said Justin Timineri, Executive Chef and Culinary Ambassador, Florida Department of Agriculture and Consumer Services. “From fritters and soup to enchiladas and corn on the cob with some surprising toppings, there are plenty of ways to enjoy this healthful grain.”

Chef Justin’s Kitchen Tips for Kids
Get the kids involved in buying, prepping and cooking corn. Here’s what they need to know to help you in the kitchen:

  • Look for fresh sweet corn with the husk still attached. They should feel and look moist and plump, with the kernels inside fat and shiny. The silk of the corn should be a little sticky and should look glossy, stiff and moist.
  • To shuck: Grasp the husks and pull down to expose the kernels. Continue until all the husks and silk-like hairs have been removed.
  • To remove kernels: Hold corn cob upright by the tip, with the large end solidly down on the table. Take a small sharp knife and cut down, removing the corn kernels. Be careful not to cut too deep and remove parts of the cob.

To get more fresh ideas for cooking with corn, visit http://bit.ly/floridacorn.

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Sweet Corn with Southern BBQ Butter

Yield: 4 servings

  • 1/4 cup of your favorite barbecue sauce (sweet, spicy, etc.)
  • 1/4 stick butter
  • 4 ears fresh Florida sweet corn, shucked
  • Kosher salt and fresh ground pepper
  • Chives, for garnish
  1. Preheat oven broiler on high.
  2. Add barbecue sauce and butter to small saucepan.
  3. Stir over low heat until melted and smooth.
  4. Season corn lightly with salt and pepper. Place sweet corn in a medium-sized baking dish and pour barbecue mixture over sweet corn. Broil 4 inches from broiler, being sure to watch the whole time. Turn and baste for 6 to 8 minutes, or until golden.
  5. Garnish with chives. Serve warm.

Here are some other great ways to top Florida sweet corn on the cob:

  • Garlic and basil butter
  • Cilantro, lime and honey
  • Parmesan and pesto sauce
  • Cinnamon, sugar and butter

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Sweet Corn and Black Bean Enchiladas

Yield: 6 to 8 servings

  • 1 tablespoon vegetable oil
  • 1/2 cup onion, chopped
  • 1 cup fresh Florida sweet corn kernels
  • 2 bell peppers, diced
  • 1 teaspoon ground cumin
  • 1 cup salsa
  • 1 can low sodium black beans,
  • rinsed and drained
  • Kosher salt and freshly ground pepper
  • 10 6-inch corn tortillas
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 8-ounce can enchilada sauce
  1. Preheat oven to 350°F.
  2. Lightly spray an 11 x 7-inch (2-quart) baking dish with pan release cooking spray.
  3. Add vegetable oil to a medium pan. Cook onion, corn and bell peppers over medium high heat for 3 minutes. Add cumin, salsa and black beans, and continue to cook for two minutes, stirring occasionally. Season with salt and pepper to taste. Remove pan from heat and let cool slightly.
  4. Place an even amount of the filling mixture in each tortilla. Using 1 cup shredded cheese, evenly distribute it on top of each tortilla. Carefully roll up each tortilla, and place seam side down in sprayed baking dish.
  5. Pour enchilada sauce over rolled enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese.
  6. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Remove from oven and let cool slightly.
  7. Serve with diced avocado, salsa and sour cream, if desired.

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Sweet Corn and Ricotta Fritters

Yield: 4 to 6 servings

  • 2 ears fresh Florida sweet corn, kernels removed
  • 1/2 bunch fresh cilantro, chopped fine
  • 4 ounces low-fat ricotta cheese
  • 2 large eggs, beaten
  • 1/3 cup self-rising unbleached or whole-wheat flour
  • Kosher salt and fresh ground pepper
  • Olive oil (for shallow pan frying)
  1. In medium-sized bowl, combine corn, cilantro, ricotta, eggs, flour and a pinch of salt and pepper.
  2. Add a small amount of olive oil to a medium-high preheated sauté pan. Carefully add spoonfuls of corn mixture to hot pan. Cook on both sides until golden brown. Test the first done fritter, and adjust seasoning with salt and pepper. Serve with low-fat sour cream if desired.

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Sweet Corn and Tomato Bisque

Yield: 4 servings

  • 2 tablespoons unsalted butter
  • 1/2 onion, finely chopped
  • 4 ears fresh Florida sweet corn, kernels removed
  • 1 large garlic clove, minced
  • 4 cups low-sodium broth (vegetable or chicken)
  • Kosher salt and fresh ground pepper
  • 2 tablespoons sour cream
  • 2 medium tomatoes, coarsely chopped
  • 1 scallion, thinly sliced
  • 1 tablespoon cilantro, finely chopped, plus more for garnish
  1. Melt butter in large, heavy pot. Add onion and cook over moderately high heat, stirring, until lightly browned, for about 6 to 7 minutes.
  2. Stir in corn and garlic, cooking until corn is lightly browned, about 5 minutes. Add broth and simmer until corn is tender, about 15 minutes. Lightly season with kosher salt and pepper to taste.
  3. Transfer half the soup into blender or food processor; purée until almost smooth. Add blended soup back into unblended soup; stir to combine.
  4. Add tomatoes, scallion and 1 tablespoon cilantro; bring to a boil. Serve hot and garnish with cilantro.

Source: Fresh From Florida

One Dish Meals 13 March 2017

Turkey Enchiladas

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Turkey Enchiladas

Prep Time: 20 minutes
Cook Time: 25 minutes

  • 1 can (10 3/4 ounces) Campbell’s Cream of Chicken Soup (regular or 98% fat free)
  • 1/2 cup sour cream
  • 1 tablespoon butter or margarine
  • 1 medium onion, chopped
  • 1 teaspoon chili powder
  • 2 cups chopped cooked turkey or chicken
  • 1 can (about 4 ounces) chopped green chiles
  • 8 flour tortillas (8-inch), warmed
  • 1 cup shredded Cheddar or Monterey Jack cheese
  1. MIX soup and sour cream.
  2. HEAT butter in saucepan. Add onion and chili powder and cook until tender. Add turkey, chiles and 2 tablespoons soup mixture.
  3. SPREAD 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish.
  4. SPOON remaining soup mixture on top. Sprinkle with cheese. Bake at 350°F for 25 minutes or until hot. Serves 4

Source: Campbell's Soup

One Dish Meals 13 March 2017

Tofu Tikka Masala

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Tofu Tikka Masala

  • 5 teaspoons lemon juice
  • 1 teaspoon ginger, grated
  • 2 garlic cloves, crushed
  • 1 gram jalapeno chile, chopped
  • 3 tablespoon cilantro, chopped
  • 1 teaspoon chili powder
  • Salt to taste
  • 1/2 pound Wildwood Vacuum Pack Tofu
  • 2 tablespoons vegetable oil
  • 1/2 medium onion, chopped in 1-inch long thin slices
  • 1/4 teaspoon turmeric powder
  • 3-4 tablespoons plain or unsweetened yogurt
  • 1 cup Wildwood Plain Soymilk
  • Chopped cilantro (for garnish)
  1. In bowl, mix lemon juice, ginger, garlic, green chili, half of cilantro, chili powder, salt and tofu together; mix well and cover. Let marinate for an hour.
  2. In pan, heat oil and slowly add onions. Cook for 3 to 5 minutes on medium heat until translucent.
  3. Slowly add turmeric powder, yogurt, soy milk and remaining cilantro to the pain. Mix well for a few minutes until sauce thickens.
  4. Add tofu mixture into sauce and cook for 5 minutes on medium heat. Adjust seasoning to taste.
  5. Garnish with fresh cilantro and serve immediately with Indian Naan bread or heated rice.

Source: Wildwood Foods

Appetizers & Sides 07 March 2016

Comfort Foods With A Twist

(Family Features) If you’re looking for a new take on home-style cooking, then George Duran has the recipe for you. Duran is a popular Food Network host and chef who likes to take favorite American dishes and give them a delightful twist. PBJ Bread Pudding, Cheeseburger Frittata and Tex-Mex Lasagna are just a few of the dishes he’s twisted.

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 “Comfort food is something that brings Americans together,” said Duran, “but I noticed that I was going to be limited with the number and originality of recipes I could introduce. (After all, how many ways can you make a PBJ sandwich?) That’s when I decided to take classic American flavors and twist them into a gourmet dish.”

Duran says that keeping these 10 must-have ingredients in the pantry makes it easy to turn a midnight snack into a work of art: curry paste, nonstick cooking spray, bacon, ground cumin, coconut milk, red wine, chipotle hot sauce, pine nuts, fresh cilantro, and vanilla ice cream.

In his new book, “Take This Dish And Twist It: Comfort Food with New & Unexpected Flavors” (Meredith Books; November 2008), Duran re-imagines familiar foods and makes them fantastic in over 100 recipes.

Break out of the ordinary by adding fun along with flavor to your favorite comfort foods. Your taste buds will be glad you did.

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Pepperoni Pizza Soup

Prep: 15 minutes
Cook: 6 minutes
Broil: 3 minutes
Yield: 4 servings

  • 2 (10.75-ounce) cans condensed tomato soup
  • 3 cups water
  • 2 cloves garlic, minced
  • 11⁄2 cups dried elbow macaroni (or other short dried pasta such as ditalini or alphabets)
  • 2 green onions, sliced
  • 2 teaspoons dried oregano, crushed
  • 1⁄3 cup diced pepperoni
  • 1 cup shredded mozzarella cheese (4 ounces)
  • 1 cup shredded cheddar cheese (4 ounces)
  • dried oregano
  1. Preheat broiler.
    In large pan put soup, water, and garlic; bring to a boil over high heat. Stir in macaroni, green onion, oregano, and pepperoni; cook for 6 to 8 minutes or until macaroni is almost done.
  2. Pour soup into 4 oven-proof bowls. Top each with 1⁄4 cup mozzarella cheese, 1⁄4 cup cheddar cheese, and some oregano. Broil for 3 to 5 minutes or until cheese is bubbly and lightly browned.
  3. Or serve soup in a small round, crusty loaf of bread. Cut top off bread and scoop out insides. Fill with soup, top with cheeses, and broil as directed above. Try different “toppings” as well, such as mushrooms, onions, and sausage.

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Granny Smith Guacamole

Prep: 10 minutes
Yield: 8 to 10 servings

  • 3 ripe avocados, halved and pitted
  • ½ cup finely chopped Vidalia onion
  • ½ cup snipped fresh cilantro
  • Juice of 1 lime
  • Bottled hot pepper sauce, to taste
  • 1 Granny Smith apple, peeled, cored, and finely chopped
  • Kosher salt or table salt, to taste
  • Assorted dippers (baked fruit crisps, apple chips, and/or tortilla chips)
  1. Scoop avocado flesh into bowl; add onion, cilantro, lime juice, and hot pepper sauce. Mash with fork until it reaches the desired consistency. Stir in apple and season with salt to taste.
  2. Serve with dippers.

Source: Meredith Corporation

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One Dish Meals 09 February 2017

A Classic Recipe Makeover

(Family Features) It’s true that classics never go out of style, but they can also evolve to keep current while still maintaining their original appeal.

For example, take the iconic tomato soup and grilled cheese sandwich duo. Today’s tomato soup might be seasoned with herbs and garlic, and the grilled cheese might swap goat cheese and mozzarella for the traditional American or cheddar. Meatloaf could be prepared with sriracha replacing Worcestershire sauce or other seasonings.

Another updated idea is for stuffed peppers. It’s easy to give them a Tex-Mex spin simply by using a can of READ Southwestern Bean Salad as the base for the filling. The salad already has black and kidney beans, hominy and corn in it, as well as a slightly spicy dressing. Build on that flavorful combination by adding browned ground beef or turkey, cheese and tortilla chips. Poblano peppers could be substituted for bell peppers for an even more authentic south-of-the-border flair.

While this meal in a pepper bakes, make a salad of spinach or other greens topped with avocado slices and orange segments. Dinner is done and on the table in under an hour. For more easy, flavorful dinner ideas, visit READsalads.com.

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Southwestern Bean Salad Stuffed Peppers

Prep time: 20 minutes
Cook time: 25 minutes
Servings: 6

  • 1 can (15 ounces) READ Southwestern Bean Salad
  • 1 teaspoon ground cumin
  • 1 small jalapeno pepper, minced (optional)
  • 1/2 pound ground lean beef (90 percent lean)
  • 1/2 cup chopped onion
  • 3 large bell peppers, any color or combination
  • nonstick cooking spray
  • 1 cup crushed tortilla chips, plus 1/4 cup (optional), divided
  • 1 cup shredded Mexican cheese blend, divided
  1. Drain bean salad; discard liquid. With fork, mash half of beans until chunky. Combine with remaining beans. Stir in cumin and jalapeno, if desired; set aside.
  2. In medium skillet over medium-high heat, cook ground beef and onion 8-10 minutes until ground beef is completely cooked, stirring frequently.
  3. Cut bell peppers in half, lengthwise. Remove membranes and seeds. Line baking pan with aluminum foil. Spray with nonstick cooking spray (or brush lightly with vegetable oil).
  4. Heat oven to 350° F.
  5. Combine ground beef and onion mixture with bean mixture. Stir in 1 cup tortilla chips and 1/2 cup cheese. Divide evenly among peppers. Arrange peppers cut-side up in prepared pan; peppers should fit snugly. Top with remaining crushed tortilla chips, if desired. Bake, covered, 25 minutes, or until peppers are tender and filling is heated through. Sprinkle with remaining cheese and bake, uncovered, until cheese melts.

Variation: Ground chicken or turkey breast may be substituted for ground beef. Add 2 teaspoons vegetable oil to skillet and heat until hot before adding ground chicken or turkey and onion to skillet.

Nutritional information per serving: 252 calories; 15 g protein; 20 g carbohydrate;
13 g total fat; 370 mg sodium; 40 mg cholesterol; 5 g dietary fiber; 9 mg iron; 0.07 mg thiamin;
708 IU vitamin A; 34 mg vitamin C.

Source: READ

Appetizers & Sides 24 January 2017

Mini Three-Cheese Balls

Mini Three-Cheese Balls

Yields 24 to 30 balls

  • 1 4-ounce log fresh goat cheese
  • 6 ounces crumbled blue cheese
  • 2 cups coarsely grated Jarlsberg cheese
  • 2 tablespoons grated onion
  • 1/4 cup non fat plain yogurt
  • 1/4 cup finely diced fresh chives, plus extra for garnish
  • Dash hot sauce (optional)
  • 1 cup slivered almonds or chopped pecans
  1. In a food processor, process cheeses with onion, yogurt and chives until well blended. If you'd like, add a dash of hot sauce.
  2. Shape into mini balls and roll in slivered almonds or chopped pecans and chives, or spread in serving dish and top with nuts/chives.
  3. Chill several hours or until ready to serve. Serve with flat breads, fresh vegetables, etc.

Tip: You can also mix nuts into cheese mixture and use to stuff cherry tomatoes and peppadews, sweet peppers or top cucumber rounds, mini party breads, etc. Chill several hours or until ready to serve.

Source: Jarlsberg

Beef 11 August 2015

Classic Beef-Stuffed Peppers

Ingredients
  • 4 medium red, green or yellow bell peppers
  • 1 14 1/2-ounce can diced tomatoes, drained
  • 1 8-ounce can tomato sauce
  • 3 tablespoons chopped fresh parsley, divided
  • 1 pound ground beef
  • 1/2 cup finely chopped onion
  • 1/2 cup cooked white or brown rice, cooled
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Chopped fresh parsley (optional)
Preparation
  1. Heat oven to 400°F. Cut tops off bell peppers; remove seeds and membranes. Place peppers upright in 8-inch square baking dish, cutting thin slice off bottoms of peppers to stabilize, if necessary.
  2. Combine tomatoes, tomato sauce and 1 tablespoon parsley in large bowl. Remove and reserve 1 cup tomato mixture. Combine ground beef, onion, rice, remaining 2 tablespoons parsley, Worcestershire sauce, garlic, salt and black pepper with remaining tomato mixture in bowl, mixing lightly but thoroughly.
  3. Spoon beef mixture evenly into peppers. Top with reserved tomato mixture. Cover baking dish with aluminum foil.
  4. Bake at 400°F for 30 minutes. Uncover baking dish; continue baking 35 to 40 minutes to medium (160°F) doneness, until beef is not pink in center and juices show no pink color. Garnish with parsley, if desired.
Preparation and Cooking Time

1-1/2 hours

Calories: 328 | Total Fat: 15g
Cholesterol: 77mg | Protein: 25g
Carbohydrates: 25g | Sodium: 824mg

Serves

4 servings

Notes, Tips & Suggestions:

Cook's Tip: Due to the natural nitrate content of certain ingredients such as onions, celery and bell peppers, ground beef may remain pink even when a 160°F internal temperature has been reached. Always verify the internal temperature with a meat thermometer or instant-read thermometer to be certain it reaches 160°F.

SOURCE: National Cattlemen's Beef Association on behalf of The Beef Checkoff

Main Dishes 11 August 2015

Brat Hot Tub

Ingredients
  • 1 11 x 9 x 2 3/8-inch aluminum foil baking pan
  • 2 to 3 beers
  • 2 tablespoons butter
  • 1 medium yellow or white onion, sliced
Preparation
  1. Put pan on hot grill.
  2. Pour in beer then add butter and onions. Grill brats to juicy, golden-brown perfection.
  3. Serve immediately and place any remaining brats into steaming hot tub.
Serves

Yield 5 servings

Source: Johnsonville

Soups 10 August 2015

Hearty Potato and Cheddar Soup With Bacon

Ingredients
  • 4 ounces bacon, coarsely chopped
  • 2 tablespoons butter
  • 2 small leeks, trimmed and chopped
  • 1 large onion, diced (about 1 cup)
  • 1 large carrot, diced (about 1/2 cup)
  • 1 clove garlic, minced
  • 1/4 cup all-purpose flour
  • 6 cups Wolfgang Puck Organic Free Range Chicken Broth
  • 3 large Russet potatoes, cut into cubes (about 4 cups)
  • 1/2 cup heavy cream
  • 2 cups grated sharp cheddar cheese (about 8 ounces)
  • Freshly ground black pepper
  • Chopped fresh chives
Preparation
  1. Cook bacon in a 4-quart saucepan over medium-high heat until crisp. Remove bacon from saucepan. Pour off all but 1 tablespoon drippings. Add butter to saucepan and cook and stir until melted.
  2. Add leeks, onion, carrot and garlic to saucepan and cook until tender, stirring occasionally. Add flour and cook and stir for 2 minutes. Gradually stir in broth.
  3. Add potatoes and heat to a boil. Reduce heat to low. Cook for 15 minutes or until potatoes are tender and the broth mixture is thickened.
  4. Stir cream and cheese in saucepan and cook until cheese is melted. Season with black pepper. Crumble bacon. Sprinkle soup with bacon and chives before serving.
Preparation Time

35 minutes

Cook Time

40 minutes

Serves

Makes 6 servings

Source Wolfgang Puck Soup, Stock, Broth

Soups 10 August 2015

Pepperoni Pizza Soup

Ingredients
  • 2 (10.75-ounce) cans condensed tomato soup
  • 3 cups water
  • 2 cloves garlic, minced
  • 11/2 cups dried elbow macaroni (or other short dried pasta such as ditalini or alphabets)
  • 2 green onions, sliced
  • 2 teaspoons dried oregano, crushed
  • 1/3 cup diced pepperoni
  • 1 cup shredded mozzarella cheese (4 ounces)
  • 1 cup shredded cheddar cheese (4 ounces)
  • dried oregano
Preparation
  1. Preheat broiler.
  2. In large pan put soup, water, and garlic; bring to a boil over high heat. Stir in macaroni, green onion, oregano, and pepperoni; cook for 6 to 8 minutes or until macaroni is almost done.
  3. Pour soup into 4 oven-proof bowls. Top each with 1/4 cup mozzarella cheese, 1/4 cup cheddar cheese, and some oregano. Broil for 3 to 5 minutes or until cheese is bubbly and lightly browned.
  4. Or serve soup in a small round, crusty loaf of bread. Cut top off bread and scoop out insides. Fill with soup, top with cheeses, and broil as directed above. Try different "toppings" as well, such as mushrooms, onions, and sausage.
Preparation Time

15 minutes

Cook Time

6 minutes Broil: 3 minutes

Serves

Makes 4 servings

Source Meredith Corporation

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