Simple, flavorful recipes for fall entertaining
(Family Features) Take time this fall to slow down and experience the pure delight of great-tasting food with family and friends.
Savoring the moment is at the heart of Tuscan-inspired entertaining, where everyone has a seat at the table to enjoy simple and delicious dishes that boast authentic flavor and incorporate quality ingredients.
With a passion for the simplicity of Italian food and homemade Tuscan cooking, Italian-American chef Laura Vitale, host of “Laura in the Kitchen,” traveled to the small town of Lucca, Italy, where she reconnected with a region rooted in heritage, experienced rich traditions and embraced “The Tuscan Way” in crafting her own unique takes on classic dishes.
“I’m incredibly inspired by the spirit of Tuscan cooking,” Vitale said. “It encourages you to get into the kitchen, embrace simple ingredients and cook something delicious for the ones you love.”
For your next fall entertaining occasion, consider bringing Tuscany to your table with an ingredient such as Bertolli Rustic Cut pasta sauce as the centerpiece. Try Vitale’s classic Eggs in Purgatory or other recipes like Prosciutto and Arugula Rustica Pizza and traditional Ricotta Bruschetta.
Keep these tips from Bertolli in mind as you bring your lively Tuscan-themed table to life:
- Rustic tableware fits well with the tone of the season. Try achieving this look with quality table accents that appear slightly distressed, faded or weathered. Thrift stores can be a surprising place to scout out your latest Tuscan-inspired table finds.
- Mix and match different textures of woods that complement the look and feel of the rustic tableware. Accompany them with softer linens for a variety of pleasing table textures.
- Use bright, floral colors, if you wish, to give your table vibrant pops of color to stand out among the darker, more rustic tones.
Remember, homemade Tuscan cooking is about great company, a simple menu and making memories. Find more fall flavors and entertaining tips at Bertolli.com.
Prep time: 10 minutes
Cook time: 15 minutes
- 1 loaf Italian bread, cut diagonally into 1/2-inch thick slices
- 2 tablespoons Bertolli Organic Mild Olive Oil
- 1 clove garlic
- 1⁄3 cup Bertolli Tomato & Basil Sauce
- 1 container (15 ounces) ricotta cheese
- Heat oven to 425° F.
- Arrange bread on baking sheet. Evenly brush with oil. Bake 10 minutes, or until golden brown.
- Rub toast evenly with garlic then top with sauce and cheese. Bake 5 minutes, or until cheese is golden brown. Serve hot.
Prosciutto and Arugula Rustica Pizza
Prep time: 15 minutes
Cook time: 10 minutes
- 1 cup Bertolli Rustic Cut Three Cheese with Aged Asiago, Romano & Parmesan Sauce
- 1 prebaked pizza crust (12 inches)
- 1/2 cup shredded fontina cheese
- 1 ounce prosciutto, thinly sliced
- 2 cups arugula
- 1 tablespoon Parmesan cheese, grated
- 1 tablespoon toasted pine nuts
- 1 tablespoon Bertolli Extra Virgin Olive Oil
- 1 tablespoon Bertolli Balsamic Vinegar of Modena
- Heat oven to 450° F.
- Evenly spread sauce on crust then top with fontina cheese. Bake 10 minutes, or until cheese is melted, and remove from oven.
- Top with prosciutto. Arrange arugula in center of pizza then sprinkle with Parmesan cheese and pine nuts. Drizzle olive oil and vinegar over arugula and serve.
Eggs in Purgatory
Recipe courtesy of Laura Vitale
- 1 jar (23 ounces) Bertolli Rustic Cut Roasted Garlic Marinara Sauce
- 1/2 cup water
- 4 eggs
- salt, to taste
- pepper, to taste
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon chopped parsley
- 4 slices ciabatta, sliced about 1/2-inch thick
- 1 1/2 tablespoons Bertolli Extra Virgin Olive Oil
- 1 large clove garlic, peeled but not chopped
- To make eggs: In large skillet with high sides over medium-high heat, add marinara sauce. Pour water into empty jar, swish it around to lift any sauce left in jar and pour it over sauce in skillet. Bring to low boil.
- Using back of wooden spoon, make four small wells in sauce. Carefully crack eggs, one at a time, and drop each egg into a separate well in bubbling sauce. Sprinkle salt and pepper on each one, to taste; cover skillet with lid and cook 7-8 minutes, or until egg whites set.
- When eggs are cooked to desired doneness, sprinkle with Parmesan cheese and chopped parsley.
- To make bread: Char bread on bruschetta pan or indoor grill pan about 1 minute on each side until toasted. Once toasted, rub with clove of garlic on both sides then drizzle with olive oil.
- Serve eggs with hunks of charred garlic bread.
Note: If using skillet larger than 12 inches, you can add eight eggs instead of four for additional servings.
Serve up some spice with fun party dishes
(Family Features) Make your next fiesta one to remember with colorful decor, festive touches and, perhaps most importantly, unique and mouthwatering recipes that bring guests back for seconds.
To achieve the ideal flavors of a fiesta done right, try bringing something new to the table with recipes like these party-pleasing Tortilla Pizzas for a special main dish, crunchy and refreshing Coleslaw with Green Chile Dressing on the side and, for a decadently unique dessert, Jalapeno Brownies.
These party-perfect recipes can help you take flavors to new heights while adding a kick of spice when you incorporate quality ingredients like Rio Luna Organic Peppers. The peppers are cultivated by a company with more than three decades of experience. They manage the whole pepper process from annual seed selection to grower partnerships, cultivation and packing.
Available in four spicy varieties – Diced Jalapenos, Nacho Sliced Jalapenos, Diced Green Chiles and Large Chopped Green Chiles – you can add a pop of peppers to your next celebration. Because the peppers are organic certified, non-GMO, fat free, cholesterol free, low calorie and kosher, you’ll be able to pack an extra punch of spice without serving up unnecessary ingredients.
Tantalizing Toppings For Tasty Tacos
When it comes to supplying fiesta foods that fit almost anyone’s taste, tacos are a go-to party favorite. That is because it can be fun for party-goers to customize their own tacos while making food prep easier and less hands-on for hosts who don’t want to spend a lot of time in the kitchen.
However, trying to list all the possible taco-topping options can be an overwhelming task for many hosts. Along with your choice of taco filling, consider these toppings when building the perfect taco bar at your next fiesta:
- Shredded cheese
- Sour cream
- Beans (black, pinto or refried)
- Shredded lettuce
- Rio Luna Organic Peppers
- Chopped tomatoes
- Chopped onions
- Diced avocado or guacamole
- Sliced black olives
- Lime wedges
Prep time: 15 minutes
Cook time: 10 minutes
- 4 flour tortillas (8 inches)
- 1 can (15 ounces) refried black beans
- 4 fresh plum tomatoes, chopped
- 1 can (4 ounces) Rio Luna Organic Nacho Sliced Jalapenos, drained
- 1 1/3 cups shredded Mexican cheese blend
- 1 tablespoon chopped fresh cilantro
- chipotle-ranch dressing (optional)
- Heat oven to 400° F.
- Bake tortillas directly on oven rack 2 minutes. Cool. Spread 1/4 cup beans onto each tortilla. Top evenly with tomatoes, jalapenos and cheese.
- Bake 8 minutes, or until cheese is melted. Sprinkle with cilantro just before serving.
Tip: For added flavor, drizzle pizzas with chipotle-ranch dressing.
Prep time: 15 minutes
Cook time: 15 minutes
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 can (4 ounces) Rio Luna Organic Diced Jalapenos, pureed
- 1 teaspoon vanilla
- 1/2 cup, plus 3 tablespoons, all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- powdered sugar (optional)
- Heat oven to 350° F.
- In medium bowl, whisk oil, sugar, eggs, jalapenos and vanilla until blended.
- In separate bowl, combine flour, cocoa powder, baking powder and salt; add to egg mixture. Mix just until combined. Pour into greased 8-by-8-inch baking pan.
- Bake 15-20 minutes, or until brownies pull away from sides of pan easily. Cool in pan on wire rack.
Tip: Dust with powdered sugar before serving for added flavor and enhanced presentation.
Coleslaw with Green Chile Dressing
Prep time: 20 minutes
- 1 1/2 cups mayonnaise
- 1 cup sour cream
- 3/4 cup Rio Luna Organic Diced Green Chiles, drained
- 6 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons Sriracha sauce
- 2 tablespoons agave nectar
- 2 cups shredded napa cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup thinly sliced white onions
- 2 1/4 teaspoons kosher salt, plus additional, to taste
- 1/2 teaspoon ground black pepper, plus additional, to taste
- In medium bowl, whisk mayonnaise, sour cream, chiles, apple cider vinegar, Dijon mustard, Sriracha and agave nectar until well blended.
- In large bowl, combine napa cabbage, red cabbage, carrots, onions, salt and pepper. Add mayonnaise mixture; toss until well coated. Season with additional salt and pepper, if desired, to taste.
Tip: Coleslaw can be prepared ahead of time and refrigerated up to 1 day. Toss before serving.
Source: Rio Luna
(Family Features) When it comes to fresh fruit, watermelon is a top pick in many households.
It’s available year-round and makes for a nutritious snack, but its great taste is the reason most people buy watermelon, according to research from the National Watermelon Promotion Board.
Not only is watermelon a tasty snack by itself, it’s a great complement to other flavors, making it easy to create flavorful pairings. This sweet take on pizza combines watermelon with a host of other good-for-you ingredients for a delicious treat. Healthy enough for breakfast and sweet enough for dessert, this pizza can make its way into your weekly meal rotation.
For another nutritious option, consider this Buddha bowl featuring watermelon, which contains higher levels of lycopene, an antioxidant, than any other fresh fruit or vegetable. Watermelon is also an excellent source of vitamin C, and it provides vitamin B6 and potassium. It’s the perfect sweet addition to balance the savory flavors of this traditional plant-based Buddha bowl.
Each of these recipes leaves plenty of room for personalization; experiment with your favorite flavors to make each dish your own. Also remember that watermelon travels well, so these recipes make for ideal take-along snacks when you’re on the go.
Find more fresh, fruity recipes to enjoy any time of year at watermelon.org.
Watermelon Buddha Bowl
Citrusy Tahini Dressing:
- 3 tablespoons tahini (ground sesame seed paste)
- 1/3 cup fresh-squeezed orange juice
- 1/4 cup rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon salt
- 2 cups seedless watermelon, cubed
- 4 mini cucumbers, thinly sliced
- 1 cup sweet cherries, pitted and halved
- 2 avocados, sliced
- 2 cups cooked black rice
- 1 cup sliced, toasted almonds
- Citrusy Tahini Dressing
- To make Citrusy Tahini Dressing: In bowl, whisk tahini, orange juice, rice vinegar, soy sauce, ginger and salt. If dressing seems thick, add more orange juice or water to reach desired consistency.
- To arrange Buddha Bowls: Separate watermelon, cucumbers, cherries, avocados and rice in four bowls. Sprinkle with toasted almonds and drizzle with dressing. Serve immediately.
Sweet Watermelon Pizza
- Greek yogurt
- Watermelon, cut to 1-inch thick round slice
- Shredded coconut
- Berries, such as blueberries, strawberries or blackberries
- Slivered almonds
- Spread yogurt to cover fleshy part of watermelon, leaving room to hold rind. Sprinkle with coconut, mint, berries and almonds, or other toppings, as desired.
(Family Features) Eating the same thing every day can make lunch seem so “blah.” Now’s the perfect time to break out of the lunch rut and add some excitement to your meals.
Thinking outside the traditional lunchbox is easy with the right ingredients. Perk up your noontime noshing with fresh, seasonal ingredients coupled with kitchen pantry classics, like California Ripe Olives, which add a unique flavor and bold, distinctive color to any dish.
California farmers grow more than 95 percent of the ripe olives consumed in the United States. From planting, pruning, harvesting and processing, they make sure that the highest quality olives come from their farms to your table – one can at a time.
Adding olives to any lunch can help bring California sunshine to each and every bite. Try some of these portable and packable recipes to add excitement to lunch on-the-go and find more at calolive.org.
Greek Salad in Jars
Courtesy of Simply Recipes
Makes: 4 salads
- 3 tablespoons red wine vinegar
- 1/4 teaspoon salt, plus additional, to taste (optional)
- pinch of black pepper, plus additional, to taste (optional)
- 1/4 teaspoon dried oregano
- 1 teaspoon honey
- 5 tablespoons olive oil
- 4 pint-size canning jars with lids
- 1/4 medium red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 large English cucumber, sliced
- 1 yellow or orange bell pepper, cut into 1/2-inch pieces
- 3/4 cup California black ripe olives
- 1/2 cup (4 ounces) crumbled feta cheese
- 4 small handfuls fresh baby spinach or other dark, leafy greens
- 4 pita bread rounds, halved (optional)
- To prepare dressing: In small bowl, whisk together vinegar, salt, pepper, oregano and honey.
- Gradually whisk in oil. Taste. Add additional salt and pepper, if desired.
- Divide dressing between four pint jars.
- To assemble salads: Divide onion between four jars. Divide tomatoes, cucumbers, peppers, olives and feta cheese between jars. Pack remaining space with spinach, compressing leaves slightly.
- Secure lids and refrigerate up to two days.
- To serve: Empty salads into bowls and toss with dressing. Serve with pita bread.
Note: Store and transport salads upright so dressing stays on bottom.
Smoked California Ripe Olives can produce a crave-worthy culinary surprise and become one of your favorite flavor discoveries. There are a few easy ways to make your own smoked olives, including preparing them on the grill with these quick steps:
- Soak wood chips in water for 30 minutes. Drain well.
- Pierce a foil pan several times with a small, sharp knife and spread wood chips in a single layer in the pan. Set directly on hot coals or metal bars on a gas grill. Close the lid and set heat to high only under the pan of chips.
- When chips are smoking, place drained California Ripe Olives in a grill basket on grill with the burners off. Close the lid and smoke for 30 minutes.
Maple Olive Cheesecake Bites
Makes: 16-20 mini cheesecakes
- Nonstick cooking spray
- 1/2 cup graham cracker crumbs
- 2 tablespoons butter, melted
- 3 tablespoons sugar, divided
- 6 ounces cream cheese, room temperature
- 3 tablespoons pure maple syrup
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- 1 egg
- 1/4 cup coarsely chopped California Ripe Olives
- Heat oven to 325° F and coat 16-20-cup mini muffin tin with nonstick cooking spray.
- In small bowl, stir together graham cracker crumbs, butter and 1 tablespoon sugar. Place equal amounts into each mini muffin cup then press firmly into bottom of each cup. Working with one cup at a time, press small piece of plastic wrap onto surface and press crust firmly into mini muffin cups.
- In large bowl of electric mixer, beat cream cheese, maple syrup and remaining sugar until smooth; beat in flour and vanilla on low speed. Add egg and beat until just combined; stir in olives.
- Spoon equal amounts into each cup. Bake 20-25 minutes, or until filling feels set.
- Let cool completely then run small, thin knife around edge of each to remove from pan.
Black and White Pizza
Makes: 1 pizza
- 1 tablespoon extra-virgin olive oil, plus additional for pizza crust
- 1 cup onion, quartered and thinly sliced
- 2 tablespoons roasted garlic, minced
- 4 ounces small baby bella mushrooms, chopped flour
- 1 package prepared pizza dough
- 1 cup prepared Alfredo sauce
- 1 cup smoked mozzarella cheese, shredded
- 4 ounces fresh mozzarella cheese, torn into 1/2-inch pieces
- 1 small boneless, skinless chicken breast, cooked and thinly sliced
- 2 tablespoons fresh rosemary, chopped
- 1 can (6 ounces) extra-large California Black Ripe Olives, drained and cut in wedges
- freshly grated Parmigiano-Reggiano
- Heat oven to 450° F and line large baking sheet with parchment paper.
- In large skillet over medium heat, heat 1 tablespoon oil. Add onion, garlic and mushrooms, and cook, stirring frequently, 10 minutes, or until onions are soft. Reserve.
- Roll pizza dough into thin oval on lightly floured surface. Transfer to prepared baking sheet and brush lightly with olive oil then spread evenly with Alfredo sauce.
- Top with mushroom mixture, cheeses, chicken and rosemary. Sprinkle olives over pizza.
- Bake 10-15 minutes, or until cheese is melted and lightly browned around edges.
- Serve with Parmigiano-Reggiano.
Source: California Olive Committee
Cap off a day of play with dinner outdoors
(Family Features) Enjoying the great outdoors is a perfect way to create fun memories with family or friends. All that fresh air is sure to work up your appetite, so be sure to plan a delicious meal to top off all the merriment.
Get those taste buds fired up for a delicious meal with a flavorful starter like this zesty panzanella. Take family favorites outdoors with this savory take on a flatbread pizza. Then close down an evening of open-air entertainment on a sweet note with a scrumptious dessert.
Explore more family-friendly recipes to enjoy outdoors this summer at culinary.net.
Smart Starters and Sides
There’s plenty to learn from the Mediterranean diet, and this recipe is proof. A variety of colorful cancer-fighting veggies, flavorful herbs and spices, and a bit of healthy fat make for a perfect starter or accompaniment to a grilled protein for a well-rounded meal. Find more recipes to help you eat well at AICR.org.
Reprinted with permission from the American Institute for Cancer Research
- 4 garlic cloves, minced
- 1/2 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar
- 1/4 cup extra-virgin olive oil
- salt, to taste
- freshly ground pepper, to taste
- 15 fresh basil leaves, coarsely chopped
- 1 medium cucumber, seeded, washed and cut into 1/2-inch slices
- 3 large ripe tomatoes, cut into 1-inch cubes
- 2 tablespoons green olives, pitted and chopped (capers may be substituted)
- 1 medium red bell pepper, seeded and quartered
- 1/2 large red onion, cut in half and then into 1/4-inch slices
- 1/2 small loaf crusty whole-grain French or Italian bread, cut into 1-inch slices and halved
- Heat grill.
- In mixing bowl, whisk together garlic, mustard, vinegar, olive oil, salt and pepper; set aside.
In large bowl, gently combine basil, cucumber, tomatoes and olives.
- Brush bell peppers and onion slices on one side with oil mixture. Place oil-side down on hot grill and cook 3-4 minutes. Brush other side with oil mixture, turn over and cook additional 3-4 minutes.
- Remove from grill. On cutting board, cut peppers into 1/2-inch slices and separate onion rings. Add peppers and onions to vegetable mix. Add remaining oil mixture and toss to coat.
- Toast both sides of bread until browned. On serving platter, layer bread and top with vegetables and basil mixture.
Create Family Moments and Memories this Summer
Take advantage of slower summer schedules by rounding up the family and heading to the backyard for fun, food and family time.
The opportunities for family time during the warmer months are nearly endless, especially with a little creativity, like these fun summer ideas from Borden Cheese.
Let your inner kid run free
Whether it’s kick the can, ghost in the graveyard, capture the flag or hide and seek, backyard games are a great way to get the whole family to unplug and enjoy summer together.
Fire up your appetite
Ditch the kitchen and get the whole family engaged by recreating everyone’s favorite pizza on the grill. This deliciously easy Cheesy Flatbread Pizza recipe can be enjoyed by adults and kids alike. Keep it simple for kids with Borden Cheese’s Mild Cheddar Shreds or dress it up with some fresh veggies straight from your garden or local farmer’s market.
Rethink family movie night
Take your family movie outside. All you need is a sheet, a projector and some comfy pillows to turn your backyard into an open-air movie theater. Watch new releases, old favorites or even home movies right in your own backyard.
Find more family-friendly recipes for summer at BordenCheese.com.
Cheesy Flatbread Pizza
Cook time: 25 minutes
- 1 piece (12 inches) cracker bread or flatbread
- 1 tablespoon olive oil, plus additional for brushing
- 1 package (8 ounces) Borden Cheese Mild Cheddar Shreds, divided
- 8 strips thick-sliced bacon, cooked crisp and broken into 1-inch pieces
- 4 whole garlic cloves, sliced
- 4 plum tomatoes, sliced
- 1/2 red onion, cut in strips
- 1/4 cup chopped Italian parsley
- fresh basil leaves (optional)
- Heat oven to 400° F.
- Brush bread with small amount of olive oil and place on cookie sheet. Spread 1 1/2 cups cheese evenly around bread. Top evenly with bacon pieces.
- In small skillet over medium heat, heat 1 tablespoon olive oil until hot. Add garlic and saute until lightly browned. Sprinkle onto pizza. Arrange sliced tomatoes and red onions on pizza.
- Add parsley to remaining cheese and spread over ingredients.
- Bake 10 minutes, or until cheese is melted. Cut into squares and serve immediately. Garnish with fresh basil leaves, if desired.
Tip: For a different flavor profile, try grilling pizza rather than baking. Brush raw side of dough with olive oil and grill until bottom of crust is golden brown.
Sweeten the Deal
For the perfect ending to a perfect day, look to some of nature’s best ingredients, like fresh apples and honey. This fruity crisp is packed with flavor from tart, juicy apples and a delicate sweetness from honey that coats the fruit and lends a unique character to the crumbly topping. Find more sweet dishes for summer at honey.com.
Apple Honey Crisp
Recipe courtesy of the National Honey Board
- 2 pounds (1 1/2 quarts) apples, quartered and sliced
- 3/4 cup honey, divided
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup flour
- 1/4 cup butter, softened
- warm cream or ice cream
- Heat oven to 350° F.
- In bowl, toss apples with 1/2 cup honey, cinnamon and nutmeg. Turn into 2-quart baking dish.
To make topping, beat flour with butter and remaining honey until crumbly; sprinkle over apples.
- Bake 40-45 minutes, or until apples are tender and topping is golden. Serve with warm cream or ice cream.
Photo courtesy of Getty Images (Grilled Panzanella and Apple Honey Crisp)
(Family Features) Italian cuisine has influenced food culture around the world, and is often viewed as an art form that includes the freshest, most authentic ingredients, prepared with passion and served with love to family and friends. Mealtime is a celebration, captured by the classic Italian proverb, “You never grow old at the table.”
Americans have celebrated Italian food for decades. Classic Italian dishes have been joined by refreshing, modern twists on tradition that help keep the love affair alive and well with this simple, colorful, flavorful, healthy cuisine.
Born in Lucca, Italy, in 1867, Filippo Berio Olive Oil celebrates 150 years of culinary passion and artistry by combining traditional ingredients in contemporary, unexpected recipes that can help you savor the moment.
For more recipe creations, visit FilippoBerio.com/recipes.
A Culinary Journey
As part of its 150th anniversary celebration this summer, a Filippo Berio Food Truck will make a culinary journey from coast to coast. Guests at the truck can sample delicious olive oils, and consumers nationwide are invited to enter a sweepstakes to win a week-long culinary experience at Toscana Saporita, a premier Italian cooking school in Tuscany, Italy.
For every sweepstakes entry, Filippo Berio will donate $1 to the Careers Through Culinary Arts Program (C-CAP), an organization supported by Filippo Berio since its foundation in 1990 that helps prepare disadvantaged youth for jobs in the restaurant and hospitality industry.
For additional details, including tour cities and dates, and how to enter the sweepstakes, visit FollowingFilippo.com.
Chicken Cutlet Broccoli Rabe Sandwich
Recipe courtesy of Chef Mary Ann Esposito
Prep time: 17 minutes
Cook time: 13 minutes
- 4 tablespoons Filippo Berio Olive Oil, divided
- 1 small onion, diced
- 1 pound broccoli rabe, stems removed and leaves cut into 2-inch pieces
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon fine sea salt, divided
- freshly ground black pepper, to taste
- 6 oil-cured black olives, pitted and diced (optional)
- 1/3 cup all-purpose flour
- 4 chicken cutlets (about 1 pound total)
- 1 egg, beaten
- 1/2 cup bread crumbs, toasted
- 8 slices bread, toasted
- 4 slices provolone cheese (optional)
- In 10-inch saute pan, heat 2 tablespoons olive oil over medium heat; saute onion 3 minutes, or until translucent. Stir in broccoli rabe and red pepper flakes; cover and cook over medium heat 2-3 minutes, or until broccoli rabe is wilted. Sprinkle with 1/4 teaspoon salt and pepper, to taste; stir in olives, if desired. Transfer mixture to bowl; cover and keep warm.
- In small paper or plastic bag, combine flour and remaining salt. One at a time, add chicken cutlets; shake to coat each cutlet in flour then transfer to plate. Dip cutlets in egg then bread crumbs and return to plate. Set aside.
- In skillet over medium-high heat, heat remaining olive oil. Working in batches, brown chicken, cooking 2-3 minutes, or until golden on each side and no longer pink inside.
To serve: Top each bread slice with one chicken cutlet; spread with broccoli rabe mixture. Top with slices of provolone, if desired. Top with remaining bread.
Cast-Iron Skillet Pizza
Recipe courtesy of Chef Mary Ann Esposito
Prep time: 10 minutes
Cook time: 20 minutes
Makes: Two 9-to-10-inch pizzas
- 1 pound store-bought pizza dough, at room temperature
- 1 ripe tomato, thinly sliced
- 1/4 pound fresh mozzarella cheese, diced
- coarse sea salt
- 2 tablespoons Filippo Berio Extra Virgin Olive Oil
- 1/2 cup shredded fresh basil
- Heat well-oiled cast-iron or nonstick 10- or 12-inch frying pan over medium heat 5 minutes.
- Divide dough in half; roll one half into round 1 inch smaller than diameter of pan. Cook dough in hot pan until dough begins to rise and bottom starts to brown. Using metal spatula, turn carefully. Layer half the tomato slices over dough; scatter half the mozzarella over top. Lower heat to medium-low; cook until mozzarella melts.
- Using metal spatula, transfer pizza to cutting board. Sprinkle with salt; drizzle with half the olive oil. Cut into wedges; sprinkle half the basil over top.
- Repeat with remaining ingredients.
Caprese Zucchini Noodle Bowl
Prep time: 15 minutes
Total time: 25 minutes
- 4 medium zucchini, spiralized (instructions at right)
- 1/4 cup Filippo Berio Delicato Extra Virgin Olive Oil
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 1/2 cups heirloom cherry tomatoes, halved
- 1/4 cup packed chopped fresh basil
- 1 ball (8 ounces) burrata cheese, torn
- Toss together zucchini, oil, vinegar, salt and pepper; let stand 10 minutes, or until zucchini starts to soften.
- Gently stir in tomatoes and basil. Divide salad among four bowls. Top with cheese.
How to Spiralize Zucchini
- Use zucchini at least 2 inches in diameter for best results. Trim ends of zucchini.
- Place spiralizer on smooth surface, such as a countertop, pushing down to adhere suction cups onto surface and secure machine for spiralizing.
- Place desired blade into spiralizer. Turn zucchini into long strands, trimming with clean kitchen shears as needed.
Source: Filippo Berio
(Family Features) If you’re trying to boost the nutrition of your meals and snacks, look no further than your refrigerator. Dairy products provide a powerful nutrition package that can help you meet your nutrient needs and achieve better health.
The most recent Dietary Guidelines for Americans affirm dairy’s important place in the diet with a recommendation that people ages 9 and older consume three servings of low-fat or fat-free dairy foods every day. With nine essential nutrients, milk, cheese and yogurt deliver a unique nutrition package superior to milk alternatives, such as almond or rice beverages, which are often fortified or fall short on these important nutrients.
During the hot summer months, when you don’t feel like spending much time in the kitchen, dairy products offer ease and convenience, as many are ready to use in recipes or round out a meal or snack. For a quick, easy and healthy snack this summer, put a fresh take on traditional pizza with this recipe that uses crescent rolls topped with cheeses and fresh seasonal veggies. Or turn up the heat on a classic beef burrito by adding warm pepper jack cheese and black beans.
Visit MidwestDairy.com to pledge Dairy 3 for Me, find additional recipes and learn more about how to unleash the power of dairy nutrition.
Summer Pizza Snack
Recipe courtesy of Cindy Heins, Heins Family Farms
Total time: 22 minutes
- 1 tube (8 ounces) crescent rolls
- 1 tub (8 ounces) low-fat cream cheese
- 1/4 cup light mayonnaise
- 1/4 teaspoon garlic powder
- 1 cup shredded part-skim mozzarella cheese
- 3/4 cup sliced cherry tomatoes
- 1/2 cup sliced black olives
- 1/2 cup chopped broccoli florets
- 1/2 cup chopped cucumber
- Heat oven to 375° F. In 9-by-13-inch baking pan, spread out crescent roll dough. Seal seams together to form one large rectangle across bottom of pan. Bake 10-12 minutes, or until lightly browned. Cool on rack.
- In small bowl, mix together cream cheese, mayonnaise and garlic powder. Spread evenly over entire cooled crust. Top with mozzarella, tomatoes, olives, broccoli and cucumber. Cut into 12 squares and serve.
Beef Burrito with Pepper Jack Cheese and Black Beans
Total time: 9 minutes
- 1/2 pound ground beef sirloin
- 2 teaspoons minced garlic
- 1 cup chunky salsa, divided
- 2 cups cooked brown or white rice
- 6 whole-wheat tortillas (9 inches each)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (11 ounces) corn kernels, drained
- 2 cups shredded pepper jack cheese
- sliced green onion, including green tops
- In medium, nonstick skillet, brown ground beef and garlic over medium heat (break beef mixture up into smaller chunks with spatula). Drain fat and stir in 1/2 cup salsa; set aside.
- Spread 1/3 cup rice on center of tortilla, leaving 1/2-inch border. Scatter about 2 tablespoons beans and 1 1/2 tablespoons corn over rice. Spread 1/3 cup beef mixture and 1/4 cup cheese over corn. Top with 2 teaspoons salsa and a few slices green onion. Fold in two opposite edges of tortilla 1 inch each and roll up. Place seam-side down on microwave-safe dish.
- Repeat with remaining tortillas. Place burritos in microwave oven and heat 1 minute, or until heated through. Serve with remaining salsa.
Source: Midwest Dairy Association
Easy Meals That Go Anywhere
(Family Features) Once again, you’re in a rush to pick up one child from soccer practice and take the other one to dance class — you have to feed them something, but there’s no time to eat at home. What do you do? Forget fast food. Everything you need for something quick, delicious and portable could be in your kitchen already.
In just minutes, you can wrap up an easy meal for your dashboard dining experience using tortillas. They’re versatile, with recipes that go beyond traditional Mexican fare. They’re so handy, in fact, that they’re outsold in the U.S. only by fresh breads, and they outsell bagels two to one. Most tortillas are made from either corn or flour, but they come in a variety of flavors and sizes, as well as fat free, heart healthy, low carb, whole wheat and multi-grain versions. And moms will appreciate that corn tortillas are naturally low fat and a good source of fiber.
Wrapping up favorite ingredients inside a tortilla is a simple way to make breakfast, lunch or dinner a moveable feast the whole family can enjoy anywhere.
To help busy moms, Mission Foods, the makers of Mission Tortillas, has tips and recipes for healthy, easy-to-travel meals.
On-the-Go Meal Ideas
- Breakfast — Breakfast burritos with eggs, ham, cheese & salsa start the day off right.
- Lunch — Turkey, Red Delicious apple and cottage cheese wraps make lunch at the office a real treat.
- Dinner — Kids love quesadillas. Dress up the basic chicken quesadilla with avocado and mushrooms.
For more easy-to-make, easy-to-take recipes, visit www.missionmenus.com.
Low Carb Stromboli Wraps
Cook Time: 15 minutes
Prep Time: 12 minutes
- 4 Mission Carb Balance 8-inch Soft Taco Size Flour Tortillas
- 1/3 cup butter or margarine, softened
- 6 tablespoons Parmesan cheese, shredded
- 4 ounces provolone cheese, thinly sliced
- 4 ounces salami, thinly sliced
- 4 ounces ham thinly, sliced
- 1/2 cup (4-ounce jar) roasted red bell peppers, rinsed and cut into strips
- 4 ounces mozzarella cheese, shredded
- Marinara or pizza sauce, heated
- Heat oven to 400°F.
- Lightly spread one side of each tortilla with softened butter; sprinkle with 1 tablespoon Parmesan. Arrange one fourth each of provolone, salami, ham and roasted peppers over center of tortillas, leaving border around edges. Sprinkle with one fourth of the mozzarella.
- Fold up “wrap fashion.” Place seam side down on nonstick baking sheet. Brush with remaining butter; sprinkle with remaining Parmesan.
- Bake 12 to 15 minutes or until golden brown. Slice each stromboli in half on the diagonal. Serve with marinara or pizza sauce, if desired.
Prep Time: 5 minutes
Cook Time: 12 minutes
- 4 Mission Sundried Tomato Basil Wraps
- 3/4 cup prepared marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup thinly sliced pepperoni rounds (approximately 72 slices)
- Evenly spread 3 tablespoons marinara on each wrap.
- Sprinkle 1/2 cup mozzarella evenly over marinara sauce on each wrap.
- Layer 1/4 cup (about 18 slices) pepperoni over shredded cheese on each wrap.
- Fold each wrap in half, forming a half moon.
- Heat 10-inch non-stick skillet over medium heat and lightly spray with non-stick spray.
- Place two pizzadillas in skillet and cook for 3 minutes on each side until crisp and golden brown. Remove and reserve hot. Repeat for other pizzadillas.
- Cut each pizzadilla into quarters and serve one full sliced portion to each person.
Cheeseburger Soft Tacos
Prep Time: 10 minutes
Cook Time: 10 minutes
- 4 Mission 6-inch Fajita Flour Tortillas
- 1 pound lean ground sirloin
- Salt to taste
- Pepper to taste
- 1 cup shredded sharp cheddar cheese or 4 ounces sliced
- 1 red tomato, cut into 1/4-inch slices (4 total slices)
- 2 small green leaf lettuce leaves
- 1 large red onion, sliced into 1/4-inch slices, then pulled into rings
- 12 dill pickle slices
- Separate ground beef into 4 equal parts (4 ounces each); form each part into 4 thin half moon shape patties. Try to shape each patty to fill half of a tortilla.
- Heat a 10-inch non-stick skillet (or use a square, deep walled non-stick electric skillet) over medium high heat.
- Season each hamburger patty with salt and pepper and cook for 3 minutes a side or to desired temperature.
- Near the end of desired cooking time, evenly sprinkle each patty with 1/4 cup cheddar cheese and allow the cheese to melt. Remove cheeseburgers and reserve hot.
- Warm tortillas in microwave for 10 seconds.
- For 1 serving: place a hot cheeseburger on one half of a warmed tortilla and top with 1 tomato slice, 1 lettuce leaf, onion rings and 3 pickle slices. Fold the tortilla in half and serve.
Source: Mission Foods
(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.
“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.
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
- 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.
- 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.
- 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.
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)
- 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.
- Serve with dippers.
Source: Meredith Corporation
Apps and starters perfect for game day
(Family Features) Rules may vary from one event to the next, but whether your favorite team kicks it, runs it or dunks it, sports fans and food always provide a winning combo. Gather your friends for the next big game with a menu that gets everyone revved up for a win.
A lineup filled with starters is just the ticket for a game day watch party or tailgate. Offering a series of finger foods and lighter fare lets your fellow fans grab a quick bite before the game or during a commercial break and continue snacking through the game.
Make no mistake, serving up a lighter menu doesn’t mean you need to skimp on quality – just the opposite, in fact. Make every bite count by using exceptional ingredients and introducing unexpected flavors such as the distinctive taste of Jarlsberg Brand Cheese, which has a rich, 60-year Norwegian heritage. Best known as a classic wedge, this mild, mellow and nutty cheese can also be served sliced, shredded and cubed.
Quesadillas are always a hit, and this version combines the best of gooey, melted cheese with bacon and a deliciously tangy salsa for a lively burst of fresh flavor. Then keep the mouthwatering cheese and bacon combos coming with a whole new take on grilled kebabs.
No game day is complete without pizza, and this one scores big with its unexpected blend of flavors for a pie that is smoky and tangy, sweet and savory, and briny and creamy all at once. Then round out your menu with these easy sliders that are big on flavor and small on prep time.
Find more ideas to liven up your game day menu at jarlsberg.com.
Hawaiian Sliders with Cheese, Ham and Pork
- 3 Hawaiian bread slider buns
- 1 cup pulled pork
- 3 slices ham
- 3 slices Jarlsberg cheese
- sliced pickles
- Dijon mustard, to taste
- Heat oven to 350° F.
- Separate buns and layer pulled pork, sliced ham and cheese. Place sliders on oven-safe tray and bake about 10 minutes, or until cheese melts. Remove from oven and gently remove top bun. Add pickles and mustard before serving.
Cheese and Bacon Kebabs
- 18 slices bacon
- 2 1/2 cups Jarlsberg cheese, cubed
- 18 pearl onions
- 12 long skewers
- 1/4 cup roasted bell peppers
- 1 1/3 tablespoons capers
- 2 2/3 tablespoons olives
- 1/4 cup cucumber
- 3 1/3 ounces olive oil
- 2 tablespoons lemon juice and grated zest
- Cut bacon slices in half and wrap around cheese cubes. Place cheese cubes and pearl onions on each skewer, alternating ingredients. Roast in pan or on grill 2-3 minutes on each side.
- To make relish, chop peppers, capers, olives and cucumber, and mix with olive oil, lemon juice and zest. Season with salt and pepper.
Grilled Pizza with Cheese, Prosciutto and Figs
- 2 cups pizza or tomato sauce
- 4 1/2 cups pizza dough
- flour, for rolling
- 3 1/2 cups Jarlsberg cheese, coarsely grated
- 2 1/2 cups thinly sliced prosciutto
- 8 dried figs, each cut into six wedges
- dried red pepper flakes
- black pepper
- Heat grill and warm pizza sauce.
- Divide dough into desired number of pizzas. On floured surface, roll dough into long, thin ovals and spread with sauce. Sprinkle light layer of cheese over sauce. Add layer of prosciutto and a second layer of cheese. Dot with fig pieces then season with red pepper flakes and pepper.
- Reduce grill heat, slide pizzas onto grill and close lid. Cook 3-5 minutes, or until crust is lightly charred and cheese is melted.
- 4 slices thick slab bacon
- 1 small chili pepper
- 4 medium tomatoes
- 1 small shallot
- 1 clove garlic
- 1 tablespoon coriander or cumin
- salt, to taste
- pepper, to taste
- 1 small lime (juice and zest)
- 6 slices Jarlsberg Original or Hickory Smoked cheese
- 2 large tortillas
- Fry bacon, drain and chop.
- To make salsa, remove seeds from chili pepper and finely dice. Chop tomatoes then dice shallot and garlic clove. Combine pepper, tomatoes, shallot and garlic with lime juice, coriander, salt and pepper, to taste.
- Divide cheese slices and bacon on one half of each tortilla, top with 1/4 cup salsa and fold tortilla over, pressing down to close. In medium-hot, lightly oiled pan, toast tortillas about 1 minute on each side.
- Cut each tortilla in half and serve with remaining salsa on the side, or combine salsa with black beans and fresh chopped cilantro to make a side salad.
Source: Jarlsberg Cheese