recipes

Breakfast & Brunch 28 April 2017

Bring Brunch Home

(Family Features) There’s no denying that brunch is a popular favorite, but you don’t have to leave the comfort of your own home to enjoy a delicious spread with family and friends.

Enjoy this weekend luxury every day and bring brunch home with premium ingredients like Smithfield’s Hometown Original Bacon, Anytime Favorites Diced Ham and Fresh Breakfast Sausage.

Delight friends and family with a full spread of mouthwatering recipes like Sausage and Egg Tarts dressed with Asparagus and Tomatoes, Cheesy Bacon Jalapeno Corn Muffins, Cinnamon French Toast Sausage Roll-Ups and Scrambled Eggs and Ham in a Waffle Cup. Then enhance your menu with options for customization like jams, butters and toppings to make brunch at home unique and unforgettable.

Boost Brunch with a Bloody Mary Bar
Premium ingredients and worthwhile recipes are a great way to make brunch at home, and adding a Bloody Mary bar to the mix is one way to give your spread extra flair. Provide your guests multiple options for toppings so they can perfectly customize their adult beverages with garnishes like these:

  • Salt (plain or flavored)
  • Pepper
  • Horseradish
  • Smithfield Hometown Original Bacon
  • Celery stalks
  • Worcestershire sauce
  • Lemons
  • Limes
  • Hot sauces
  • Stuffed olives
  • Pickled green beans
  • Pickle spears
  • Onions
  • Cheese cubes
  • Cherry tomatoes

For more brunch and entertaining recipe inspiration, visit Smithfield.com.

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Cheesy Bacon Jalapeno Corn Muffins

  • Nonstick cooking spray
  • 1 package (16 ounces) Smithfield Hometown Original Bacon
  • 3/4 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup shredded sharp cheddar cheese
  • 2 eggs
  • 6 tablespoons butter, melted
  • 1/3 cup honey
  • 3/4 cup milk or buttermilk
  • 1 can corn kernels, drained
  • 2 medium jalapeno peppers, seeded and diced
  • 1 medium jalapeno pepper, thinly sliced
  1. Heat oven to 375° F.
  2. Line rimmed baking pan with foil and set lightly sprayed baking rack in pan. Cut bacon crosswise into thirds and lay out bacon strips on rack, being careful not to overlap slices. Bake 10-12 minutes, or until bacon has just begun to crisp. Remove from oven and drain on paper towels. Increase oven temperature to 400 F.
  3. In large bowl, stir together flour, cornmeal, baking powder, salt and cheese until well mixed.
  4. In small bowl, whisk eggs until frothy and stir in melted butter, honey and milk. Add milk mixture to dry ingredients and stir until combined. Fold in corn and diced jalapeno and reserve.
  5. Lightly spray or butter 12-cup muffin tin and line each cup with two slices of bacon. Evenly divide muffin batter into cups, filling about three-fourths full and top with remaining bacon and sliced jalapeno. Bake muffins 20 minutes, or until golden brown, using toothpick to test doneness. Let cool briefly, remove muffins from tin and serve while still warm.

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Sausage and Egg Tarts with Asparagus and Tomatoes

  • Flour, for dusting
  • 1 package (about 1 pound) frozen prepared puff pastry, thawed
  • 9 eggs, brought to room temperature for 30 minutes, divided
  • 1 teaspoon water
  • 1 Smithfield Hometown Original Fresh Sausage Roll, sliced into 8 patties, cooked and halved
  • 1 pound fresh asparagus spears, cut into pieces
  • 1 pint grape tomatoes, halved lengthwise
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1/2 cup shredded Parmesan cheese (optional)
  1. Heat oven to 400° F.
  2. On lightly floured surface, roll out pastry and cut into eight 4-5-inch squares and transfer to greased or parchment-lined baking sheets spaced about 1 inch apart. Using small knife, lightly score line 1/2-inch inside edges of squares to create framed border. With fork, prick several holes in center of pastry squares.
  3. Bake squares 7-8 minutes, or until pastry has puffed substantially yet not begun to brown. Remove from oven and immediately tamp down centers inside of scored line carefully with back of fork.
  4. Lightly beat 1 egg with water and brush outside frames of pastry with egg wash. Slightly overlapping framed pastry borders, equally divide and arrange sausage, asparagus and tomatoes in pastry squares, leaving centers open for eggs. Top each with cracked egg, seasoning with salt and pepper and sprinkling with cheese, if desired.
  5. Return to oven and bake 8-10 minutes, or until puff pastry is golden brown and eggs have just set. Let cool slightly and transfer tarts with spatula to serving plate and serve warm.

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Cinnamon French Toast Sausage Roll-Ups

  • 12 Smithfield Fresh Sausage Links
  • 2 eggs
  • 2/3 cup milk
  • 3 tablespoons almond liquor (optional)
  • 1/2 teaspoon ground cinnamon
  • 6 slices whole-wheat bread, crust removed and cut in half
  • 3 tablespoons butter
  1. Cook sausage according to package directions; keep warm.
  2. Beat together eggs, milk, almond liquor and cinnamon. Dip one bread slice half in egg mixture and wrap around one sausage link. Press bread edges together where they overlap to keep from unrolling. Repeat with remaining bread and sausage links.
  3. Heat large skillet over medium heat; add butter and let melt. Place French toast-wrapped sausages in skillet, seam-side down. Cook until browned on all sides, about 10 minutes total.

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Scrambled Eggs and Ham in a Waffle Cup

  • 6 eggs
  • 1/2 cup milk
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups Smithfield Honey Cured Boneless Ham Steak, diced
  • 1 tablespoon butter
  • 8 waffle cups (4 ounces each)
  • 4 teaspoons maple syrup, warm, divided
  • 1 teaspoon fresh thyme, chopped
  1. In bowl, whisk together eggs, milk, cheese, salt and pepper; stir in ham.
  2. In 10-inch, nonstick skillet, melt butter over medium-high heat. Add egg mixture; reduce heat to medium-low.
  3. Using wooden spoon, scrape eggs from edges of pan to center. Continue stirring eggs 3-5 minutes, or until fluffy.
  4. Scoop 1/2 cup warm scrambled eggs into waffle cup and drizzle with 1/2 teaspoon maple syrup. Garnish with fresh thyme leaves. Repeat for each waffle cup.

Source: Smithfield Foods

Beef 11 August 2015

Sensational Sizzle!

Grilled Peppery Top Round Steak With Parmesan Asparagus
Bruschetta Burgers
Classic Beef Kabobs

(Family Features) - The satisfying sound of sizzling beef ... the one-of-a-kind aroma of steak on the grill ... is your mouth watering yet? Get ready to give in to temptation, because outdoor grilling season is here and you have more tantalizing beef choices than ever.

USDA guidelines identify 29 cuts of beef as lean, including many favorites, such as top sirloin, tenderloin and top round steaks, and 95% lean ground beef. That means there are more lean and nutrient-rich ways to satisfy the craving that only beef can answer. More ways to enjoy a meal that gives you the protein you need to maintain a healthy, active lifestyle.

So fire up the grill and let the flames of passion burn - because beef is the hottest thing going.

For more information about beef, visit www.BeefItsWhatsForDinner.com.

Beef on the Grill

  • Grill beef over medium heat. Too high heat can cause the exterior to char before the interior reaches the desired doneness. Charring or overcooking beef is not recommended.
  • Always cook burgers to 160°F, turning occasionally with a spatula - no pressing, please! Insert an instant-read thermometer directly from the side into the center of the burger to accurately determine the temperature. The color of cooked ground beef is not a reliable indicator of doneness.
  • Turn steaks occasionally with tongs. Forks pierce the meat, and flavorful juices are lost. Use an instant-read thermometer inserted horizontally from the side into the center of steaks to determine doneness. The thermometer will register 145°F for medium rare, 160°F for medium steak doneness.

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Grilled Peppery Top Round Steak With Parmesan Asparagus

Description

The satisfying sound of sizzling beef ... the one-of-a-kind aroma of steak on the grill ... is your mouth watering yet?

Ingredients
  • 1 beef top round steak, cut 3/4 inch thick (about 1 pound)
  • 1 pound asparagus, trimmed
  • 1 teaspoon olive oil
  • 3 tablespoons shredded Parmesan cheese
  • Salt
Marinade
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme
  • 2 large cloves garlic, minced
  • 2 teaspoons steak seasoning blend
  • 1 teaspoon crushed red pepper
Preparation
  1. Combine marinade ingredients in medium bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Remove steak from marinade; discard marinade. Toss asparagus with oil. Place steak in center of grid over medium, ash-covered coals; arrange asparagus around steak. Grill steak, uncovered, 8 to 9 minutes for medium rare (145°F) doneness, turning occasionally. (Do not overcook.) Grill asparagus 6 to 10 minutes or until crisp-tender, turning occasionally. (Over medium heat on preheated gas grill, covered, steak 10 to 11 minutes; asparagus 8 to 12 minutes.)
  3. Immediately sprinkle cheese over asparagus. Carve steak into thin slices. Season with salt, as desired. Serve with asparagus.
Preparation and Cooking Time

30 to 40 minutes

Marinate Time

6 hours or overnight

Calories: 238g | Total Fat: 10g
Cholesterol: 64mg | Protein: 31g
Carbohydrates: 5g | Sodium: 272mg

Serves

4 servings

Notes, Tips & Suggestions:

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

8521 sensational sizzle 1874

Bruschetta Burgers

Ingredients
  • 1 pound ground beef
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced green onions
  • 1 teaspoon minced garlic
  • Salt and pepper
  • 4 slices rustic crusty bread, cut 1/2 inch thick
  • Olive oil
Bruschetta Topping:
  • 3/4 cup chopped red tomatoes
  • 1/2 cup chopped yellow tomatoes
  • 1 tablespoon thinly sliced fresh basil
  • 1/4 teaspoon minced garlic
  • 1/2 teaspoon salt
  • Pepper
Preparation
  1. Combine Bruschetta Topping ingredients in medium bowl; set aside.
  2. Combine ground beef, cheese, green onions and garlic in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
  3. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes (over medium heat on preheated gas grill, covered, 7 to 8 minutes), turning occasionally, until instant-read thermometer inserted horizontally into center registers 160°F.
  4. Meanwhile brush both sides of bread slices with oil. About 3 minutes before burgers are done, place bread on grid. Grill until lightly toasted, turning once. Season burgers with salt and pepper, as desired. Place 1 burger on each bread slice; top each with 1/4 cup Bruschetta Topping. Serve open-faced.
Preparation and Cooking Time

30 to 35 minutes

Calories: 285g | Total Fat: 8g
Cholesterol: 69mg | Protein: 29g
Carbohydrates: 23g | Sodium: 653mg

Serves

4 servings

Notes, Tips & Suggestions:

Cook's Tip: If using 95% lean ground beef, combine ground beef with 1/4 cup soft bread crumbs, 1 egg white and ingredients as directed above.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of iron.

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Classic Beef Kabobs

Ingredients
  • 1 pound well-trimmed boneless beef top sirloin or beef tenderloin steaks, cut 1 inch thick
  • 8 ounces medium mushrooms
  • 2 medium red, yellow or green bell peppers, cut into 1-inch pieces
  • Salt
Seasoning
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves, crushed
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground black pepper
Cucumber-Yogurt Sauce
  • 1/2 cup plain yogurt
  • 1/3 cup finely chopped seeded cucumber
  • 2 tablespoons crumbled feta cheese
  • 1 clove garlic, minced
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
Preparation
  1. Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell pepper pieces; toss to coat.
  2. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
  3. Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 7 to 9 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.
  4. Meanwhile combine sauce ingredients in small bowl. Serve with kabobs.
Preparation and Cooking Time

30 to 35 minutes

Calories: 280g | Total Fat: 13g
Cholesterol: 55mg | Protein: 31g
Carbohydrates: 9g | Sodium: 200mg

Serves

Makes 4 servings

Notes, Tips & Suggestions:

Cook's Tip: Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.

SOURCE: The Beef Checkoff

Pasta 10 August 2015

Big Flavor, Little Time

(Family Features) You don’t have to be a master chef to create great meals that your family will love. Simple yet flavorful and warming dishes are the perfect solution for busy cooks with hungry families to feed.

Using high-quality ingredients helps guarantee you’re serving meals you can be proud of, even when you’re short on time. For delicious dinners, look for ingredients such as Hunt’s® tomatoes and KRAFT® Parmesan cheese. Hunt’s diced, stewed and whole tomatoes are peeled using only steam and their sauce is 100 percent natural with no preservatives.

Ranging from a Latin-inspired Chorizo Bolognese to easy Italian lasagna in a skillet, these recipes combine carefully chosen ingredients, so you can serve meals rich with flavor and quality.

Look for more great recipe ideas at Hunts.com.

chicken parmesan

 Easy Chicken Parmesan

  • 1 can (15 ounces) Hunt’s Tomato Sauce
  • 1 can (14.5 ounces) Hunt’s Diced Tomatoes with Basil, Garlic and Oregano, undrained
  • 6 tablespoons KRAFT® Grated Parmesan Cheese, divided
  • 6 small boneless skinless chicken breasts (6 breasts = 1 1/2 pounds)
  • 3/4 pound spaghetti, uncooked
  • 1 1/2 cups KRAFT Shredded Mozzarella Cheese
  1. Heat oven to 375°F.
  2. Pour tomato sauce and undrained tomatoes into 13-inch-by-9-inch baking dish. Stir in 1/4 cup (4 tablespoons) Parmesan. Add chicken; turn to coat evenly both sides of each breast with sauce. Cover.
  3. Bake 30 minutes or until chicken is done (165°F). Meanwhile, cook spaghetti as directed on package, omitting salt.
  4. Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted.
  5. Drain spaghetti. Serve topped with chicken and sauce.
Preparation Time

10 minutes

Total Time

45 minutes

Serves

6

spaghetti and meat balls

Classic Spaghetti and Parmesan Meatballs

  • 1 pound ground round beef (85 percent lean)
  • 3/4 cup KRAFT® Grated Parmesan Cheese, divided
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • 1 egg, slightly beaten
  • 1 tablespoon finely chopped garlic, divided
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 3/4 cup finely chopped yellow onion
  • 1 can (14.5 ounces) Hunt’s® Diced Tomatoes, undrained
  • 2 cups Hunt’s Tomato Sauce
  • 1/4 cup chopped fresh basil
  • 1 tablespoon granulated sugar
  • 12 ounces dry spaghetti, uncooked
  1. Preheat oven to 375°F.
  2. Combine beef, 1/2 cup Parmesan cheese, parsley, egg, 1 teaspoon garlic and salt in medium bowl. Divide mixture into 12 portions; shape into meatballs and place on aluminum foil-lined shallow baking pan. Bake 15 minutes or until done (160°F).
  3. Heat oil in large skillet over medium-high heat. Add onion; cook 4 minutes or until tender, stirring occasionally. Add remaining 2 teaspoons garlic, cook 1 minute more or until fragrant. Stir in undrained tomatoes, tomato sauce, remaining 1/4 cup Parmesan cheese, basil and sugar. Bring to a boil.
  4. Add meatballs to sauce; gently stir to coat. Reduce heat and simmer 10 minutes or until sauce has thickened slightly, stirring occasionally.
  5. Meanwhile, cook spaghetti according to package directions. Drain spaghetti; top with sauce and meatballs. Top with extra KRAFT Grated Parmesan Cheese, if desired.
Preparation Time

40 minutes

Total Time

55 minutes

Serves

6

Chorizo Bolognese

Chorizo Bolognese

  • 8 ounces dry fettuccine pasta, uncooked
  • 1/2 pound ground chuck beef (80 percent lean)
  • 6 ounces fresh pork chorizo (Mexican-style)
  • 1/4 teaspoon adobo seasoning blend
  • 1/4 teaspoon ground black pepper
  • 1/2 cup chopped yellow onion
  • 1/4 cup sliced stuffed green olives
  • 1 can (15 ounces) Hunt’s® Tomato Sauce KRAFT® Grated Parmesan Cheese (optional)
  1. Cook pasta according to package directions, omitting salt.
  2. Meanwhile, heat large skillet over medium-high heat. Add beef, chorizo, adobo seasoning and pepper to skillet; cook 3 minutes or until meat begins to brown, stirring once.
  3. Add onion and olives; cook 2–3 minutes more or until meat is crumbled and no longer pink. Drain.
  4. Stir in tomato sauce; reduce heat and simmer 5–7 minutes, stirring occasionally. Serve sauce over pasta.
  5. Sprinkle with KRAFT Grated Parmesan Cheese, if desired.
Preparation Time

25 minutes

Total Time

25 minutes

Serves

6

Classic Skillet Lasagna

Classic Skillet Lasagna

  • 8 ounces dry bowtie (farfalle) pasta, uncooked
  • 1 cup part-skim ricotta cheese
  • 1/3 cup KRAFT® Grated Parmesan Cheese
  • 2 tablespoons water
  • 1/4 teaspoon ground black pepper
  • 12 ounces Italian pork sausage
  • 1/3 cup chopped yellow onion
  • 2 cans (14.5 ounces each) or 1 can (28 ounces) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, undrained
  • 1 can (6 ounces) Hunt’s Tomato Paste
  • 1 1/2 cups shredded part- skim mozzarella cheese, divided.
  1. Cook pasta according to package directions, omitting salt.
  2. Meanwhile, combine ricotta cheese, Parmesan cheese, water and pepper in small bowl; set aside.
  3. Heat large skillet over medium-high heat. Add sausage and onion; cook 3–5 minutes or until sausage is crumbled and onion is tender, stirring occasionally. Drain.
  4. Add tomatoes (undrained), tomato paste, 3/4 cup mozzarella cheese and cooked pasta to skillet; stir to combine.
  5. Dollop spoonfuls of ricotta mixture on top of pasta mixture. Sprinkle with remaining mozzarella cheese.
  6. Reduce heat to low; cover and cook 2–3 minutes or until ricotta mixture is hot and mozzarella cheese melts.
Preparation Time

30 minutes

Total Time

30 minutes

Serves

6

SOURCE: Hunts

Vegetarian 10 August 2015

Homemade Organic Baked Mac and Cheese

Ingredients
  • 5 tablespoons Organic Valley Cultured Unsalted Butter, divided
  • 1/2 cup homemade bread crumbs
  • 1/4 cup Organic Valley Shredded Parmesan Cheese
  • 1 pound organic dry pasta in elbow or other small tubular shape
  • 4 tablespoons organic flour
  • 4 cups Organic Valley Whole Milk
  • 1 teaspoon dry mustard
  • 6 cups (24 ounces) grated Organic Valley Sharp and/or Mild Cheddar Cheese
  • Salt and pepper to taste
Preparation
  1. Preheat oven to 400° F. Melt 1 tablespoon butter and combine with breadcrumbs and Parmesan cheese in a small bowl. Set aside.
  2. Cook pasta per package directions, drain, and return to pot.
  3. In large heavy saucepan, melt remaining butter over low to medium heat. Add flour and whisk until golden. Add milk; continue whisking and cooking until sauce thickens slightly. Add dry mustard and grated cheese, whisking until cheese melts into sauce. Taste and add salt and pepper as desired.
  4. Pour sauce over pasta and stir to combine well. Transfer macaroni to a 4-quart baking dish. Sprinkle with breadcrumb mixture.
  5. Bake 25 to 30 minutes until lightly golden and bubbling.
Serves

6 to 8

Source Organic Valley

Vegetarian 10 August 2015

Spaghetti Squash with Avocado Pesto

Ingredients
  • 1 medium spaghetti squash (1 1/2 to 2 pounds) washed, halved lengthwise and seeded
  • 1/2 ripe Avocado from Mexico (4 ounces), pitted and diced
  • 1/4 cup fresh basil leaves or Italian parsley
  • 1 tablespoon chopped chives
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup hot water
  • 2 tablespoons chopped fresh basil or parsley (optional)
Preparation
  1. Preheat oven to 375°F. Lightly coat a baking sheet with olive oil cooking spray.
  2. Pierce outside of each half of squash a few times with a fork. Place squash cut side down on baking sheet and bake for about 45 minutes, or until very tender when tested with a fork. Cool slightly.
  3. Meanwhile, place avocado, basil or parsley, chives, Parmesan, garlic, salt, black pepper and hot water in blender and process until smooth, turning blender off and on occasionally and adding a tablespoon or two of additional hot water if needed. There will be between 1/2 and 3/4 cup of pesto.
  4. When squash has cooled, use fork to rake the spaghetti-like threads of squash into a serving bowl. Discard skin. Drizzle pesto over squash and garnish with fresh basil or parsley if desired.
Serves

Makes 6 servings

Notes, Tips & Suggestions

Credit: Cheryl Forberg, R.D. "The Biggest Loser: Simple Swaps" (Rodale, 2009)

Source Avocados from Mexico

Appetizers & Sides 07 August 2015

Meatball Hors D'oeuvres

 
Ingredients
  • 1 pound ground beef
  • 2 egg yolks
  • 1/3 cup dry bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons chopped parsley
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon oregano
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped stuffed olives
  • 1/4 cup olive oil
Tangy Barbecue Sauce
  • 1 1/4 cups packed brown sugar
  • 1 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons vinegar
  • 1 cup strong coffee
  • 1/2 cup finely chopped onion
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
Preparation
  1. Place ground beef, egg yolks, bread crumbs, Parmesan cheese, parsley, garlic salt, oregano, pepper and olives in bowl of electric stand mixer. Attach flat beater to mixer. Turn to low and mix for 1 minute.
  2. Form mixture into 30 (1-inch) balls and fry in olive oil until well browned. Drain on paper towels. Warm Tangy Barbecue Sauce and pour over meatballs. Serve warm from chafing dish.
  3. Tangy Barbecue Sauce (Makes 2 cups) - Combine all ingredients in a heavy saucepan. Mix well and cook over medium heat 10 minutes, stirring occasionally. Reduce heat and simmer 30 minutes. Cool sauce and store covered in refrigerator until needed.
Serves

Makes 30 meatballs

Source

KitchenAid

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