recipes

Main Dishes 11 April 2017

Unleash the Power of Dairy

(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.

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Summer Pizza Snack

Recipe courtesy of Cindy Heins, Heins Family Farms
Total time: 22 minutes
Servings: 12

  • 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
  1. 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.
  2. 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.

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Beef Burrito with Pepper Jack Cheese and Black Beans

Total time: 9 minutes
Servings: 6

  • 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
  1. 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.
  2. 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.
  3. 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

Meal Ideas 03 April 2017

Wrap It Up

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.

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Low Carb Stromboli Wraps

Serves 4
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
  1. Heat oven to 400°F.
  2. 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.
  3. Fold up “wrap fashion.” Place seam side down on nonstick baking sheet. Brush with remaining butter; sprinkle with remaining Parmesan.
  4. 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.

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Pizzadillas

Serves: 4
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)
  1. Evenly spread 3 tablespoons marinara on each wrap.
  2. Sprinkle 1/2 cup mozzarella evenly over marinara sauce on each wrap.
  3. Layer 1/4 cup (about 18 slices) pepperoni over shredded cheese on each wrap.
  4. Fold each wrap in half, forming a half moon.
  5. Heat 10-inch non-stick skillet over medium heat and lightly spray with non-stick spray.
  6. 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.
  7. Cut each pizzadilla into quarters and serve one full sliced portion to each person.

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Cheeseburger Soft Tacos

Serves: 4
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
  1. 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.
  2. Heat a 10-inch non-stick skillet (or use a square, deep walled non-stick electric skillet) over medium high heat.
  3. Season each hamburger patty with salt and pepper and cook for 3 minutes a side or to desired temperature.
  4. 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.
  5. Warm tortillas in microwave for 10 seconds.
  6. 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

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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Grilling-Tailgating 16 December 2016

A Starting Lineup

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.

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Hawaiian Sliders with Cheese, Ham and Pork

Servings: 3

  • 3 Hawaiian bread slider buns
  • 1 cup pulled pork
  • 3 slices ham
  • 3 slices Jarlsberg cheese
  • sliced pickles
  • Dijon mustard, to taste
  1. Heat oven to 350° F.
  2. 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.

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Cheese and Bacon Kebabs

Servings: 4

  • 18 slices bacon
  • 2 1/2 cups Jarlsberg cheese, cubed
  • 18 pearl onions
  • 12 long skewers

Relish:

  • 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
  • salt
  • pepper
  1. 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.
  2. To make relish, chop peppers, capers, olives and cucumber, and mix with olive oil, lemon juice and zest. Season with salt and pepper.

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Grilled Pizza with Cheese, Prosciutto and Figs

Servings: 4

  • 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
  1. Heat grill and warm pizza sauce.
  2. 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.
  3. Reduce grill heat, slide pizzas onto grill and close lid. Cook 3-5 minutes, or until crust is lightly charred and cheese is melted.

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Cheese Quesadillas

Servings: 4

  • 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
  1. Fry bacon, drain and chop.
  2. 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.
  3. 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.
  4. 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

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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

Dessert 07 August 2015

Banana Split Dessert Pizza

Ingredients
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/2 cup sour cream
  • 6 tablespoons lemon juice, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) plus 1 tablespoon butter or margarine, softened and divided
  • 1/4 cup firmly packed brown sugar
  • 1 cup all-purpose flour
  • 3/4 cup chopped nuts
  • 3 medium bananas, sliced and divided
  • 1 (8-ounce) can sliced pineapple, drained and cut in half
  • 10 to 12 maraschino cherries, drained and patted dry
  • Additional chopped nuts for garnish
  • 1 (1-ounce) square semi-sweet chocolate
Preparation
  1. Preheat oven to 375°F. In medium bowl, combine sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla; mix well. Chill.
  2. In large bowl, beat 1/2 cup butter and brown sugar until fluffy. Add flour and nuts; mix well.
  3. On lightly greased pizza pan or baking sheet, press dough into 12-inch circle, forming rim around edge. Prick with fork. Bake 10 to 12 minutes or until golden brown. Cool.
  4. Arrange 2 sliced bananas on cooled crust. Spoon filling evenly over bananas. Dip remaining banana slices in remaining 2 tablespoons lemon juice; arrange on top along with pineapple, cherries and additional nuts.
  5. In small saucepan, over low heat, melt chocolate with remaining 1 tablespoon butter; drizzle over pie. Chill thoroughly. Store leftovers covered in refrigerator.
Preparation Time

10 minutes

Serves

Makes one (12-inch) pizza

Notes, Tips & Suggestions

Tip: Crust and filling can be made in advance and held until ready to assemble. Cover crust and store at room temperature; store filling in refrigerator. Best if eaten same day as assembled.

Source

Eagle® Brand Sweetened Condensed Milk
National Sweet Cherry Foundation

Breakfast & Brunch 07 August 2015

Sausage Breakfast Pizza

Ingredients
  • 1 package Regular Flavor Jimmy Dean Pork Sausage
  • 1 (8.5-ounce) can refrigerated crescent rolls
  • 1 cup frozen hash brown potato cubes, thawed
  • 1/8 cup each diced green, red and yellow bell pepper (optional)
  • 1/4 cup thinly sliced green onions (optional)
  • 4 ounces (1 cup) shredded sharp Cheddar cheese
  • 3 eggs, lightly beaten
  • 1/8 cup milk
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/8 cup grated Parmesan cheese
Preparation
  1. Preheat oven to 375°F. In large skillet, cook sausage over medium- high heat, stirring frequently until thoroughly cooked and no longer pink.
  2. Separate crescent rolls into 8 triangles. Place in ungreased 12-inch rimmed pizza pan with points toward center. Press rolls together, seal perforations and form circle 1 inch larger in diameter than bottom of pan. Turn edges under to make slight rim.
  3. Sprinkle cooked sausage evenly over crust. Top with potatoes; add peppers and/or green onions if desired. Sprinkle with Cheddar cheese.
  4. Combine eggs, milk, salt and pepper in small bowl; stir well. Pour egg mixture evenly over pizza. Sprinkle with Parmesan. Bake 15 to 20 minutes or until eggs are set and crusts are golden brown.
Serves

Makes 1 pizza

Source

Jimmy Dean Foods
United Egg Producers

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