recipes

One Dish Meals 03 January 2017

A Blended Take on Family Favorites

(Family Features) It’s not always easy to create meals that are both nutritious and satisfying. Managing intake of added sugar and saturated fat takes effort and planning, but transforming your favorite recipes into more nutritious family meals can be simpler than you imagined.

The nutrient-dense mushroom masterfully bridges that divide, offering rich and meaty flavor while still being fat-free, low-calorie and low-sodium. All mushrooms contain vitamin D at various levels, which helps build strong bones. Additionally, mushrooms are a source of B vitamins, including riboflavin and niacin, which help provide energy by breaking down proteins, fats and carbohydrates.

“Mushrooms are an incredibly versatile ingredient,” said Mary Jo Feeney, MS, RDN, nutrition research consultant for the Mushroom Council. “They can be the meaty star of a vegetarian dish or a nutritious complement to burgers and other hearty recipes.”

For a healthy weekday lunch, consider building a salad bowl around the earthy mushroom. Pair roasted or marinated mushrooms with crunchy vegetables and nutty grains, beans and pulses, and top with a simple vinaigrette or squeeze of citrus.

For lightened-up versions of classics such as burgers and meatballs, try adopting a culinary technique known as “The Blend.” Simply chop any mushroom variety to match the consistency of ground meat, blend the mushrooms into the meat and cook the mushroom-meat blend to complete the recipe. Substituting at least 25 percent of the meat for mushrooms can enhance the taste of your favorite meaty meals, deliver an extra serving of nutrient-rich vegetables and trim calorie and fat intake.

For additional mushroom recipes that incorporate the blending technique, visit mushroominfo.com.

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Mighty Mushroom Blended Burger

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4

  • 1/2 pound any variety mushroom
  • 2 tablespoons olive oil, divided
  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 4 buns
  1. Finely dice mushrooms or gently pulse in food processor.
  2. In skillet, warm 1 tablespoon olive oil on medium-high heat and add mushrooms, cooking 5-7 minutes, or until golden brown. Remove from heat and cool 5 minutes.
  3. Transfer cooled mushrooms to medium bowl. Add ground beef and salt, mixing until combined. Make four patties.
  4. Add remaining olive oil to pan and cook burger patties on medium-high heat until internal temperature reaches at least 160° F. Plate and add desired toppings to bun.
  5. Recommended toppings include: pickled red peppers, crumbled blue cheese and watercress greens.

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Marinated Mushroom Bowls with Lentils and Wild Rice

Prep time: 40 minutes
Servings: 4

Mushrooms:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons dark sesame oil
  • 1 teaspoon chili oil
  • 1 green onion, thinly sliced
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon sesame seeds
  • 8 ounces crimini mushrooms, thinly sliced
  • 2 cups thinly sliced purple cabbage
  • 1 tablespoon fresh lime juice
  • pinch of salt
  • 2 teaspoons low-sodium soy sauce
  • 2 cups cooked French lentils
  • 1 cup cooked wild rice
  • 1 cup chopped cucumber
  1. To marinate mushrooms: In shallow bowl, whisk together olive oil, rice vinegar, soy sauce, sesame oil and chili oil.
  2. Stir in green onion, cilantro and sesame seeds. Add mushrooms and gently toss in marinade. Cover and let rest 30 minutes.
  3. Place cabbage in bowl and toss with lime juice and pinch of salt. Set aside.
  4. Stir in 1 teaspoon of soy sauce to both lentils and wild rice.
  5. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each bowl. Drizzle with remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.

Note: Can be served at room temperature or cold.

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Roasted Mushroom and Wheat Berry Salad with Orange Curry Vinaigrette

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4

  • 8 ounces white button mushrooms, halved
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon finely ground sea salt
  • 1/4 teaspoon ground black pepper
  • 2 cups cooked wheat berries, warm
  • 2 green onions, sliced
  • 2 tablespoons dried cranberries, chopped

Dressing:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh orange juice
  • 1 teaspoon curry powder
  • 1/4 teaspoon finely ground sea salt
  1. Heat oven to 400° F.
  2. Place mushrooms on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat.
  3. Bake 10 minutes. Carefully stir mushrooms and bake 5 more minutes, until tender.
  4. Transfer mushrooms to medium bowl. Add wheat berries, green onions and cranberries.
    In small bowl, whisk together all dressing ingredients.
  5. Pour dressing over salad. Toss to mix all ingredients. Serve warm.

Source: Mushroom Council

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Holiday 09 December 2016

Magical Holiday Meals

Side dishes worth celebrating

(Family Features) A holiday feast is made magical by the array of sides that create a symphony of flavors and textures worth celebrating. Cheese is always a crowd-pleaser, and these rich, creamy, cheesy sides can earn you high praise from friends and family.

Make your side dishes extra special by putting a twist on traditional mashed potatoes or serving up a fresh take on a decadent fondue. If you’re out to make a big impression, these croquettes feature a crispy outer crust surrounding a melty, cheesy center for a flavor explosion that lights up your taste buds.

The secret to each of these recipes is mild, mellow, nutty cheese. Best recognized as a classic wedge available in original and smoked flavors, Jarlsberg Brand Cheese has a mild, mellow, nutty flavor, and offers a naturally lactose and gluten free way to make culinary magic this holiday season.

Find more holiday-worthy recipes, and learn more about the rich, 60-year Norwegian heritage of Jarlsberg Cheese, at jarlsberg.com.

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Croquettes

Servings: 4

Tomato Sauce:

  • 10 ounces tomatoes
  • 1 clove garlic
  • 1/3 teaspoon ground cinnamon
  • 1 teaspoon sugar
  • 1 teaspoon curry
  • salt, to taste
  • pepper, to taste

Croquettes:

  • 4 ounces Jarlsberg cheese
  • 4 ounces cured ham
  • 1 garlic clove
  • 2 tablespoons shallots
  • 2 tablespoons parsley
  • 10 gelatin leaves
  • 2 tablespoons butter
  • 3 tablespoons flour, plus extra for dredging
  • 3 cups milk
  • salt, to taste
  • pepper, to taste
  • 4 cups cooking oil
  • 2 eggs
  • 6 tablespoons breadcrumbs
  1. To prepare sauce, chop up tomatoes and finely chop garlic. In saucepan, mix tomatoes, garlic, cinnamon, sugar and curry, and allow to simmer about 1 hour. Season, to taste, with salt and pepper.
  2. To make croquettes, grate cheese, cut ham into small pieces and finely chop garlic, shallots and parsley. Soak gelatin leaves in cold water 5 minutes.
  3. In saucepan, combine butter, 3 tablespoons flour and milk and bring to boil to make thick, white sauce. Squeeze water from gelatin and melt into sauce. Stir until smooth then stir in cheese until melted. Add ham, shallots and parsley, and season with salt and pepper.
  4. Pour mixture into square tin to depth of about 1 inch. Smooth top and leave to cool. Cut into about 40 1-by-2-inch rectangular slices.
  5. Heat oil in shallow skillet. Meanwhile, beat eggs lightly until frothy. Coat croquettes in flour, dip into egg then coat with breadcrumbs. Repeat for double-coating and fry until golden.

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Baked Mashed Potatoes

Servings: 7

  • 4 large baking potatoes
  • 1 cup shredded Jarlsberg cheese
  • 1 cup milk
  • 1 container sour cream
  • 1 cup butter
  • salt
  • fresh ground black pepper
  1. Heat oven to 350° F.
  2. Place potatoes in large pot of salted water and bring to boil. Reduce heat to medium-low, cover and simmer until tender. Drain and transfer potatoes to flat bottom bowl and mash. Add cheese, milk, sour cream, butter, salt and pepper. Mash all ingredients with potatoes until smooth. Pour mixture into baking pan and cover with foil. Bake, 30 minutes, covered. Uncover potatoes during last 10 minutes to allow browning.

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Cheese Fondue

Serves: 4

  • 16 ounces Jarlsberg cheese
  • 1 garlic clove
  • 2 cups white wine
  • 1 tablespoon lemon juice
  • 3 tablespoons flour
  • 1 tablespoon kirsch (optional)
  • 1/4 teaspoon white pepper
  • salt, to taste
  • nutmeg, to taste
  1. Grate cheese, or cut into small cubes.
  2. Rub inside of saucepan with garlic. Heat white wine and lemon juice on medium-low heat, but do not boil.
  3. Meanwhile, mix flour and cheese in bowl. Slowly add cheese while stirring in remaining ingredients. If fondue is too thin, add more cheese. If fondue is too hard, add more wine.
  4. Serve with crusty cubes of French or Italian bread, broccoli, cauliflowers, pepper strips, mushrooms, potatoes, asparagus spears or Granny Smith apple slices for dipping.

Variations: Substitute white wine with champagne, or add roasted garlic, fine herbs or bacon.

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Jerusalem Artichokes Au Gratin

Servings: 4

  • 2 cups Jerusalem artichokes
  • 4 shallots
  • 2 garlic cloves
  • 1 1/3 cups creme fraiche
  • salt, to taste
  • pepper, to taste
  • lemon juice, to taste
  • 1 1/3 cups grated Jarlsberg cheese
  • fresh herbs
  • fresh ground black pepper
  1. Heat oven to 400° F.
  2. Peel artichokes and cut into approximately 1/4-inch slices. Cut shallots into wedges and finely chop garlic. In bowl, combine artichokes, shallots and garlic with creme fraiche, and add salt, pepper and lemon juice, to taste.
  3. Spoon mixture into ovenproof dish and sprinkle grated cheese on top. Bake on center rack 30-40 minutes. Serve with fresh herbs and fresh ground black pepper.

Source: Jarlsberg Cheese

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Holiday 09 December 2016

Make the Holidays Better with Bacon

Add a delicious twist to entertaining

(Family Features) The holidays are the ultimate time for connecting with friends and family, so treat them to something special this year with your own mouthwatering take on a holiday feast. Add a new and delicious twist to entertaining this season with a festive bacon bar.

Mix things up with simple decorating tips and these easy-to-make – and even easier to eat – bacon recipes from Smithfield that can help create the perfect setting for your next holiday gathering. Whether drizzled with caramel and sea salt, twisted with puff pastry or baked with bourbon and maple syrup, your guests can enjoy bacon in a variety of ways. The classic cut and versatility of Smithfield Hometown Original Bacon is ideal for dishes you can include in your bacon bar like bacon cheddar biscuits, savory bacon jam and flavorful bacon salt. You can also incorporate different bacon flavors; with more than 10 different Smithfield varieties to choose from, there truly is something for everyone.

Complete your holiday spread with printed labels that festively identify the variety of bacon flavors, unique recipes and side dishes on display. Simply print templates onto thick card stock and cut to your desired shape. Use twine or holiday ribbon to tie the labels onto mason jars, bowls or baskets, or use a small clothespin to clip the labels onto your bacon creations. Garnish your display with garland, red berries and pine cones for added holiday cheer.

Visit Smithfield.com/BaconBar for printable labels, more decor ideas and recipe inspiration to give your own bacon bar a personal touch.

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Crispy Bacon Twists with Gouda and Apricot Preserves

Cook time: 45 minutes
Serves: 15

  • Nonstick spray
  • flour, for dusting
  • 1 package (2 sheets) frozen puff pastry dough, thawed
  • 1 egg, beaten
  • 1 cup (12 ounces) apricot preserves
  • 2 cups (about 7 ounces) Gouda cheese, shredded
  • 2 tablespoons chopped fresh rosemary leaves
  • 2 pounds (about 25-30 slices) Smithfield Hometown Original Bacon
  1. Heat oven to 375° F. Line two rimmed baking pans with foil, set baking racks in pans and lightly spray racks with nonstick spray.
  2. On lightly floured surface, roll out one puff pastry sheet to roughly 8-by-12 inches. Brush top with egg and thinly spread 1/2 cup preserves over dough. Sprinkle evenly with 1 cup shredded cheese and 1 tablespoon rosemary, lightly pressing cheese mixture into dough. Fold short end of dough over to enclose cheese mixture and lightly roll to seal. Cut into 15 1/2-inch strips. Repeat with remaining puff pastry and ingredients.
  3. Lay one slice bacon diagonally. Grab one strip of prepared dough by ends and place one end of dough strip horizontally at top end of bacon and roll bacon with dough downward, stretching dough strip while rolling. Place spiral-wrapped bacon twist on prepared rack and repeat.
  4. Bake twists 35-45 minutes, or until pastry is browned and bacon crisp, rotating pans as needed for even cooking.
  5. Let cool 5 minutes and gently use spatula to remove twists from racks. Serve warm or at room temperature.

Tip: For a different flavor, try smoked or aged Gouda or fresh thyme instead of rosemary.

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Caramelized Bourbon Bacon

Cook time: 30 minutes
Serves: 12

  • 2 packages (16 ounces each) Smithfield Thick Cut Bacon
  • 4 tablespoons honey
  • 1/2 cup bourbon
  • 4 tablespoons maple syrup
  1. Heat oven to 375° F. Line two baking pans with parchment paper.
  2. Remove bacon from package and space evenly on pans without overlapping slices.
    Place pans in oven and bake 15 minutes. Rotate pans halfway through baking time. Meanwhile, combine honey, bourbon and syrup.
  3. Remove bacon from oven. Carefully drain grease from pans. Brush bacon with bourbon mixture. Return to oven and bake 3-5 minutes. Let cool slightly and serve.

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Sea Salt Caramel Bacon

Cook time: 40 minutes
Serves: 12

  • 2 packages (12 ounces each) Smithfield Thick Cut Bacon
  • 4 tablespoons caramel topping
  • 1 teaspoon flaked sea salt
  1. Heat oven to 375° F. Line two baking pans with nonstick foil.
  2. Remove bacon from package and space evenly on pans without overlapping slices.
  3. Place pans in oven and bake 10 minutes. Rotate pans and continue baking until crisp, about 20 minutes. Remove from oven. Using tongs, place bacon slices on clean parchment paper-lined baking sheet. Let cool slightly.
  4. Heat caramel in microwave 10 seconds. Drizzle bacon with caramel. Sprinkle with sea salt. Return to oven and bake 2 minutes. Let sit 5 minutes. Using tongs, remove to cooling rack. Cool 5 minutes before serving.

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Bacon Cheddar Biscuits

Cook time: 30 minutes
Serves: 12

  • 4 ounces shredded cheddar cheese
  • 1/4 cup chopped green onions
  • 1/2 cup cooked Smithfield Hometown Original Bacon, diced
  • 2 cups all-purpose flour, plus 1 tablespoon and extra for rolling, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) butter
  • 3/4 cup milk
  1. Heat oven to 450° F.
  2. In small bowl, toss together cheese, green onions and bacon with 1 tablespoon flour. Set aside. In separate bowl, whisk together flour, baking powder and salt. Use pastry cutter or two forks to cut in butter.
  3. Add milk and stir just enough to bring ingredients together. Gently fold in cheese mixture.
  4. Turn dough onto floured surface and knead about 1 minute. Pat or roll out dough to 1/2- or 3/4-inch thickness. Cut into rounds with 2 1/2-inch round biscuit cutter.
  5. Place biscuits on ungreased baking sheet. Bake 12-15 minutes, or until golden brown on top.

Source: Smithfield

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Holiday 09 December 2016

Serve Up Good Cheer

Easy ideas for feeding unexpected holiday guests

(Family Features) The holiday season brings friends and family from far and wide, and that often means you’ll be rolling out the welcome mat to guests who drop by unexpectedly. Whether you encounter a surprise visit or well-intentioned plans get shifted in the hustle and bustle of the season, make-ahead dishes will let you go with the flow and have fuss-free snacks and meals on hand, ready to serve your loved ones no matter when they arrive.

Ease your mind one step further and ensure each recipe comes out perfectly by using the right equipment during preparation. For example, Anolon Gourmet Cookware is designed for superior performance, lasting durability that stands up to rigorous kitchen use and easy maintenance. With sturdy ergonomic handles for lifting and leverage, the equipment is both comfortable to hold and aesthetically pleasing.

Explore more pots, pans and cookware options from Anolon Gourmet Cookware at anolon.com to make it easy to welcome unexpected guests this holiday season.

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Sausage, Cheddar and Sourdough Strata

Recipe courtesy of Anolon Gourmet Cookware

  • Large Anolon Advanced Umber Skillet
  • 8 ounces sweet Italian sausage, removed from casing
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons fresh thyme
  • 1/2 teaspoon dried basil
  • 1 large red bell pepper, thinly sliced
  • butter
  • Anolon Vesta 9-by-13-inch Baking Dish
  • 1 sourdough baguette (12 ounces), cut into 1/2-inch slices
  • 4 ounces sharp cheddar cheese, shredded
  • 8 large eggs
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  1. Heat skillet over medium heat. Add sausage and cook until no longer pink, 7-8 minutes, breaking into smaller pieces with wooden spoon. Transfer to bowl with slotted spoon. Add oil to skillet; stir in onion, garlic, thyme and basil: cook 2 minutes. Add bell pepper and cook, stirring occasionally, until softened, 5-6 minutes; remove from heat.
  2. Butter baking dish. Place single layer of bread on bottom; top evenly with onion mixture and sprinkle with sausage and cheese. Top with remaining bread slices.
  3. Whisk together eggs, milk, salt and pepper until well combined. Slowly pour mixture over top layer of bread. Cover with plastic wrap and place heavy objects (e.g., canned food) on top to weigh it down. Refrigerate at least 2 hours, or up to overnight.
  4. Heat oven to 350° F.
  5. Remove baking dish from refrigerator and uncover. Bake until strata is puffed and browned, and eggs are set, about 40-50 minutes. Remove from oven and let cool 5 minutes before cutting into serving pieces.

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Pumpkin and Macadamia Soup

Recipe courtesy of Anolon Gourmet Cookware

  • 3.5-Quart Anolon Advanced Umber Saucepan
  • 2 tablespoons olive oil
  • 1/3 cup roughly chopped raw macadamia nuts
  • 1 small white onion, chopped
  • 1 tablespoon grated ginger
  • 2 cups diced squash or pumpkin
  • 1 apple, peeled and chopped
  • 3 cups chicken stock
  • roasted macadamia nuts, for garnish
  1. In heavy-based, large saucepan, heat oil; add raw macadamias, onion and ginger, and saute over medium heat 2-3 minutes, or until golden.
  2. Add squash and apple, and cook 1-2 minutes longer then pour over stock. Cover and cook 15-20 minutes, or until squash is soft.
  3. Tip off some liquid and reserve then puree remainder using immersion blender, or in blender until smooth and creamy. Add reserved liquid to bring to desired consistency.
  4. Reheat and serve in bowls sprinkled with roasted macadamias.

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Brown Butter Pecan Cinnamon Bars

Recipe courtesy of Anolon Gourmet Cookware

  • Anolon Vesta 9-by-13-inch Baking Dish
  • 10 ounces unsalted butter, softened
  • 1 1/2 cups firmly packed light brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 2 cups coarsely chopped pecans, toasted
  1. Heat oven to 350° F.
  2. Grease baking pan.
  3. In medium pot over medium-low to medium heat, heat butter until golden brown, stirring frequently and making sure to scrape bottom of pan. Remove from heat and pour into bowl when golden brown to stop more coloring. Set aside.
  4. Whisk together sugars, eggs and vanilla extract. Whisk in butter in steady stream. Add flour, baking powder, cinnamon, salt and pecans. Stir until evenly blended.
  5. Spread batter evenly into prepared pan.
  6. Bake until toothpick inserted into center comes out clean, about 20 minutes. Do not overcook or bars will be dry. Let cool to room temperature then cut into pieces.

Source: Anolon Gourmet Cookware

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Healthy 07 December 2016

A Smooth Way to Start Your Day

(Family Features) A wealth of research shows that starting each morning with a nutritious breakfast delivers benefits throughout the day. If you’re pressed for time or simply need to mix up your morning routine, put a fresh spin on a time-saving favorite by making a smoothie bowl.

Smoothie bowls typically have a thicker consistency than traditional smoothies, and according to a recent study in the “American Journal of Clinical Nutrition,” the thicker the smoothie, the more full you will feel.

“I love smoothie bowls because they are a satisfying and satiating way to get a ton of nutrition in first thing in the morning,” said Carolyn Brown, a registered dietitian and nutritionist at Foodtrainers in New York City. “You can add in healthy ingredients that you might not be able to eat on a daily basis like spinach, basil, mint, cinnamon, nut butters or avocado.”

Brown points out that in her experience with clients, people love to eat with a spoon and find it more mentally and physically satisfying. The same goes for adding texture, such as a crunchy topping like goodnessknows snack squares. These satisfying, gluten-free snacks are crafted with the goodness of whole nuts, real fruits and toasted oats, with no artificial colors, flavors or sweeteners. Divided into four snackable squares per serving and nestled in a layer made with dark chocolate, one individual, two-bite square contains only about 40 calories.

Find out more about how doing a little good for yourself can go a long way at goodnessknows.com.

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Apple Pie Smoothie Bowl

Recipe courtesy of Anna Luther of My Life and Kids

Smoothie

  • 1/2 cup Greek yogurt
  • 1 frozen banana
  • 1/2 cup unsweetened applesauce
  • 1/4 cup raw oats
  • 1/2 cup milk (or unsweetened almond or coconut milk)
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla
  • honey, to taste (optional)

Toppings

  • Diced apples
  • Shaved almonds
  • Cinnamon
  • goodnessknows apple almond & peanut dark chocolate snack squares
  1. In blender, mix all smoothie ingredients until smooth. Add honey to increase sweetness, if desired. Add toppings before serving.

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Oatmeal Banana Smoothie Bowl

Recipe courtesy of Alison Ray of So Chic Life

  • 2/3 cup rolled oats
  • 1/2 cup full fat coconut milk
  • 1 tablespoon chia seeds
  • 1/2 teaspoon vanilla extract
  • sea salt
  • 1/2 cup almond milk, 2 percent milk or soy milk
  • 1 small banana (or 1/2 cup unsweetened applesauce)
  • goodnessknows snack squares (any flavor)
  • grated coconut, to taste
  1. In small bowl, mix together oats, coconut milk, chia seeds, vanilla and pinch of salt. Cover and place in refrigerator at least 30 minutes, or overnight to help flavors soak in.
  2. In blender or food processor, combine oat mixture with remaining milk and half of the banana (or applesauce). Blend until smooth and creamy.
  3. Pour creamy oats into bowl, and top with snack squares, coconut and slices of remaining banana half.

Tip: To thin consistency, use additional milk.

Source: goodnessknows

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Main Dishes 06 December 2016

Exploring a Culinary Classic

Endless possibilities with potatoes

(Family Features) Delicious and nutritious, it’s no wonder potatoes are a menu staple for many. Everyone craves meal variety, and potatoes offer a perfect canvas to inspire new flavor exploration so you can enjoy something different every day. From russets, reds, yellows, whites and purples to petites, fingerlings and more, there are multiple varieties to keep dishes interesting.

You might be used to preparing this kitchen staple mashed, baked or fried, but these inventive recipes show how easy it is to incorporate flavors and techniques to create new potato dishes for any meal of the day in 30 minutes or less.

Find more meal ideas featuring a variety of potato preparations at PotatoGoodness.com/explore.

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Fiesta Potato Smashers

Yield: 8
Prep time: 5 minutes
Cook time: 30 minutes

  • 5 small yellow potatoes
  • 5 small red potatoes or potato of your choice
  • 1 pint sweet mini peppers (red, orange and yellow)
  • cooking spray
  • 4 tablespoons fat-free sour cream or fat-free Greek yogurt (optional)
  • 8 sprigs cilantro, picked from stems
  • salt, to taste
  • chili powder, to taste
  • freshly ground pepper, to taste
  1. Place whole potatoes into microwave-safe, covered dish.
  2. Microwave on high 3-4 minutes.
  3. While potatoes are cooking, cut mini peppers into 1/4-inch slices. Spray nonstick pan with cooking spray and heat to medium. Add peppers and saute until they start to brown. Remove from pan and set aside.
  4. Remove potatoes from microwave and with layer of paper towels covering each potato, smash on cutting board until 1 3/4-inch thick.
  5. Spray saute pan with cooking spray, heat on high and add smashed potatoes. Cook 1-2 minutes until potatoes start to brown.
  6. On plate, place potatoes and layer with sour cream or yogurt, if desired, peppers and cilantro. Dust with salt, chili powder and pepper, to taste. Serve warm.

Nutritional information per serving: 50 calories; 350 mg sodium; 0.7% vitamin C; 1 g fiber; 1 g protein; 293 mg potassium.

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Steak and Potato Tacos with Poblano Chiles

Yield: 12
Prep time: 20 minutes
Cook time: 25 minutes

  • 2 tablespoons olive oil, divided
  • 1 large onion, sliced
  • 2 poblano chiles, stemmed, seeded and sliced
  • 12 ounces white potatoes, quartered lengthwise then cut crosswise into 1/4-inch thick slices
  • 1 flank steak (12 ounces)
  • garlic powder
  • chili powder
  • salt
  • pepper
  • 12 corn tortillas (6 inches each)
  • chopped fresh cilantro
  • pico de gallo salsa
  • hot sauce
  1. In heavy, large nonstick skillet, heat 1/2 tablespoon oil over medium-high heat. Add onion and chiles and saute until tender, about 10 minutes.
  2. Transfer onion mixture to bowl. In same skillet, heat 1 tablespoon oil over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.
  3. Sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. In heavy, large skillet, heat remaining oil over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.
  4. While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.
  5. Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro.
    Serve with pico de gallo and/or hot sauce.

Nutritional information per serving: 167.9 calories; 6.3 g fat; 13 mg cholesterol; 19.1 mg sodium; 6.8% vitamin C; 20.9 g carbohydrates; 2.5 g fiber; 7.1 g protein; 147.4 mg potassium.

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Potato Prosciutto Waffles

Yield: 6
Prep time: 20 minutes
Cook time: 5 minutes

  • 1/4 pound thinly sliced prosciutto
  • 3 medium russet potatoes (or 3 cups mashed potatoes)
  • 1 teaspoon salt, plus additional for salting water
  • 1/2 cup milk
  • 1/3 cup unsalted butter, melted
  • 2 large eggs, beaten
  • 1/2 cup shredded Parmesan cheese
  • 1 tablespoon fresh thyme
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon black pepper
  1. Heat oven to 400° F.
  2. Line baking sheet with parchment paper and evenly lay prosciutto on paper. Bake 10-15 minutes until prosciutto is crispy. Remove from oven and allow to cool.
  3. Peel and cube potatoes. Place in pot of salted water and bring to boil over high heat. Once boiling, reduce heat to rapid simmer and cook until potatoes are fork tender, about 10 minutes. Strain potatoes from water and transfer to large bowl. Mash potatoes with fork or potato masher.
  4. Add milk, butter, eggs, cheese and thyme to potatoes. Stir to combine.
  5. In separate bowl, combine flour, baking powder, 1 teaspoon salt and pepper. Add to potato mixture and stir until just combined. Crumble prosciutto and fold it into batter.
  6. Heat waffle iron. If required, grease with cooking spray.
  7. Spoon about 1 cup batter onto waffle iron and cook according to iron’s instructions until waffles are golden, about 4 minutes. Keep waffles warm in 200 F oven until all waffles are cooked and ready to serve.
  8. Serve with touch of butter, sour cream or poached or fried egg.

Nutritional information per serving: 332 calories; 16 g fat; 109 mg cholesterol; 1,138 mg sodium; 13% vitamin C; 32 g carbohydrates; 3 g fiber; 15 g protein; 653 mg potassium.

Source: Potatoes USA

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Holiday 14 September 2016

Holiday Menu Magic

(Family Features) Planning ahead for family meals around the holidays can be a headache-inducing practice, but putting to work recipes that everyone can enjoy makes it a much more enjoyable process. By planning out an evening’s worth of courses, you can take care of hungry pre-dinner guests, knock a main dish out of the park and cap off everyone’s night with a spectacular dessert.

These recipes for Culinary Education Center House Fondue, Pan Chicken with Grapefruit Shallots and Mint Sauce, and Chocolate Buttermilk Layer Cake will help keep everybody satisfied throughout the party, from start to finish. Find more holiday recipes at culinary.net.

Fruit and Fowl for Family

Make your meal delightfully tasty with simple-to-create Pan Chicken with Grapefruit Shallots and Mint Sauce. This quick, easy recipe pairs succulent chicken with sweet Texas grapefruit juice, which provides a light flavor enhancement and a fat-free source of beneficial components such as vitamin A, vitamin C and lycopene. Find more recipes that take advantage of grapefruit’s quality and taste at Texasweet.com.

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Pan Chicken with Grapefruit Shallots and Mint Sauce
Servings: 4

  • 1/4 teaspoon salt, plus additional, to taste
  • 1/4 teaspoon coarse black pepper, plus additional, to taste
  • 4 boneless skinless chicken breasts, halved
  • 3 teaspoons olive oil, divided
  • 1/4 cup shallots
  • 1/4 teaspoon crushed red pepper
  • 1 cup chicken broth
  • 1/2 cup fresh Texas Rio Star Grapefruit juice
  • 1 tablespoon minced mint, divided
  • 2 teaspoons all-purpose flour
  • 4 mint leaves
  1. Salt and pepper chicken.
  2. In large skillet, heat half the oil over medium-high heat. Add chicken and sear until both sides are browned well, about 3 minutes on each side. Transfer chicken to plate and tent with foil.
  3. Reduce heat to medium and add remaining oil to pan. Add shallots and crushed red pepper. Cook about 2 minutes, stirring constantly. Remove from heat.
  4. In small bowl, whisk together broth, grapefruit juice, half the minced mint and flour. Add to skillet. Cook, whisking until slightly thickened, about 3 minutes.
  5. Return chicken to skillet with juices; reduce heat to low. Season with additional salt and pepper, to taste. Simmer until chicken is cooked through, about 4 minutes.
  6. Serve chicken with sauce spooned over. Use remaining minced mint and mint leaves to garnish.

Melted and Amazing

From the presentation to the pairings, it’s easy to make an ordinary spread extraordinary this holiday season. Cheese is a good starting place for properly pairing food and wine to make flavors more vibrant. Take this year’s event to the next level with this Culinary Education Center House Fondue to bring the wow-factor to your gathering by combining three melted cheeses with light wine for an enjoyable appetizer. To find more ways to incorporate cheese into your holiday entertaining, visit rothcheese.com.

13392 fondue

Culinary Education Center House Fondue
Cook time: 45 minutes
Servings: 6

  • 3/4 pound Grand Cru Original, shredded
  • 3/4 pound Grand Cru Reserve, shredded
  • 1/2 pound Roth Fontina, shredded
  • 16 ounces Pinot Grigio or other light- to medium-bodied white wine
  • 1 loaf crusty artisan bread
  • fresh apples, grapes and pears
  • black and white pepper (optional)
  • nutmeg (optional)
  1. In ceramic fondue pot, combine cheeses and wine; stir to combine. Allow mixture to soak 15-30 minutes.
  2. Heat mixture over low heat, approximately 7-10 minutes, stirring constantly with wooden spoon. Do not allow mixture to boil. When cheese has melted completely, remove from heat and transfer to tabletop burner.
  3. Serve fondue with chunks of bread and fruit. If desired, provide pepper and/or nutmeg guests can sprinkle onto a plate and use for dipping bread and cheese. Pair with chilled dry Riesling and a shot of authentic Swiss kirschwasser.

A Chocolatey Finishing Touch

There’s no better way to round out a holiday party than with a delicious dessert, especially one packed with everyone’s favorite ingredient – chocolate. This candy-coated Chocolate Buttermilk Layer Cake can put the finishing touch on your holiday celebration. Find more scrumptious dessert recipes at nestle.com.

13392 chocolate cake

Chocolate Buttermilk Layer Cake
Servings: 12

  • 3/4 cup Nestlé Toll House Baking Cocoa, plus extra for coating pans
  • 2 1/4 cups cake flour
  • 2 teaspoons baking soda
  • 1 teaspoon fine salt
  • 1 1/4 cups buttermilk, at room temperature
  • 1/2 cup brewed coffee or water
  • 2 teaspoons vanilla extract
  • 1 cup unsalted butter, at room temperature
  • 2 cups superfine sugar
  • 4 large eggs, at room temperature
  • 2-3 containers (16 ounces each) prepared chocolate frosting, or about 3 3/4-5 1/2 cups homemade
  • 1-2 Nestlé Crunch Candy Bars, finely chopped
  • 24-36 pieces Nestlé Butterfinger Bites Candy, finely chopped
  1. Heat oven to 350° F.
  2. Grease bottoms of three 8- or 9-inch-round cake pans; line with parchment or wax paper circle. Grease parchment then coat lightly with small amount of cocoa, tapping out excess.
  3. In large bowl, sift together flour, 3/4 cup cocoa, baking soda and salt. In small bowl, combine buttermilk, coffee and vanilla extract.
  4. In large mixing bowl, beat butter until smooth. Beat in sugar until smooth and creamy. Beat in eggs one at a time, beating well after each addition. Scrape down sides of bowl with rubber spatula; beat again. Alternately add flour mixture in three additions with buttermilk mixture in two additions, beginning and ending with flour mixture. Scrape down sides of bowl; beat again. Pour batter evenly into prepared pans.
  5. Bake 20-25 minutes, or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Invert each layer onto wire rack; remove parchment paper then invert right-side-up. Cool completely.
  6. To assemble, level cakes (trim tops off), if desired, using serrated knife. Place dollop of frosting in center of cake pedestal or serving platter. Tear four strips of parchment paper and place in square around outer 3 inches of pedestal.
  7. Place one cake layer over dollop of frosting. Spread about 1 cup frosting over top; sprinkle top evenly with about 1/4 cup chopped candy bar. Top with another cake layer; spread with about 1 cup frosting. Sprinkle with remaining chopped candy bar. Top with third cake layer. Cover top and sides with thin layer of frosting.
  8. Refrigerate 15 minutes then cover with remaining frosting. With hands, press chopped candy pieces around sides of cake. After frosting has set, gently remove strips of parchment paper.
  9. Cut cake into slices to serve.

Source: Texas Sweet, Roth Cheese, Nestle

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Healthy 17 August 2016

Crunchy, Savory Summertime

(Family Features) When warmer weather arrives, cravings trend toward fresh, seasonal flavors and lighter fare. In between the bike riding, kite flying, backyard gatherings and pool time, summertime meals enjoyed outdoors are a great way to get family and friends together.

Whether it’s a refreshing salad tossed with sweet candied walnuts or a fillet of mouth-watering salmon topped with curried almonds, nuts are the perfect way to add texture and crunch to any dish.

These easy-to-make, summer-inspired recipes, created by Food Network celebrity chef Alex Guarnaschelli in partnership with Fisher nuts, will leave your guests asking for more.

For more delicious recipes featuring preservative-free and non-GMO project verified Fisher nuts, visit fishernuts.com.

13194 Red Leaf Salad with Candied Walnuts and Grapes

Red Leaf Salad with Candied Walnuts and Grapes

Prep time: 20-25 minutes
Cook time: 15 minutes
Servings: 6-8

Nuts

  • 1/2 cup sugar
  • 1/8 teaspoon cayenne pepper
  • 6 tablespoons water
  • 1/2 cup Fisher Walnut Halves and Pieces
  • 1/2 teaspoon salt

Dressing

  • 1/2 cup Fisher Walnut Halves and Pieces
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons walnut oil
  • 1/4 cup extra-virgin olive oil
  • kosher salt
  • cracked black pepper

Salad

  • 1 cup seedless red grapes halves
  • 2 medium heads Bibb or red leaf lettuce, washed, dried and torn into pieces
  • 1 small head radicchio, cored, leaves separated and torn into pieces
  • 1/2 cup shaved Parmesan cheese
  1. To candy walnuts, line cookie sheet with parchment paper; set aside. In medium skillet, simmer sugar, cayenne pepper and water over medium-high heat until it turns golden brown, about 15-20 minutes. Stir walnuts into caramel using wooden spoon. Spoon nuts onto parchment paper and season with salt. Cool then pull nuts apart into smaller pieces.
  2. Prepare dressing by placing walnuts in bowl of small food processor and pulsing. Add lemon juice, walnut oil, olive oil, a pinch of salt and some black pepper. Pulse to blend. Taste for seasoning and adjust as needed.
  3. To assemble salad, toss dressing with grapes and lettuces. Top with candied walnuts and cheese.

13194 Grilled Salmon with Spiced Almonds

Grilled Salmon with Spiced Almonds

Prep time: 15-20 minutes
Cook time: 20-25 minutes
Servings: 6

Yogurt Sauce

  • 1 cup Greek yogurt
  • 2 teaspoons red wine vinegar
  • 2 teaspoons chopped fresh dill
  • 1 tablespoon chopped fresh mint
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • kosher salt
  • 1 small cucumber, seeded and small diced

Almonds

  • 1/2 cup Fisher Sliced Almonds
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon curry powder
  • 1/8 teaspoon paprika
  • 1/8 teaspoon ground cumin
  • kosher salt

Salmon

  • 2 3/4 pounds salmon, cut into 6-ounce portions
  • kosher salt
  • freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 large lime
  1. To make yogurt sauce, whisk yogurt, red wine vinegar, dill, mint, cumin and paprika in medium bowl with a pinch of salt. Taste for seasoning and adjust as needed. Stir in cucumber. Set aside.
  2. Heat oven to 350° F. Heat grill to medium.
  3. In small bowl, toss almonds with olive oil, curry powder, paprika, cumin and a pinch of salt. Spread almonds on baking sheet and toast until golden brown, about 5-8 minutes.
  4. Arrange salmon fillets on baking sheet. Season fish on both sides with salt and pepper. Drizzle with oil. Place salmon on grill and allow to cook until fillets start to lightly char, 5-8 minutes. If desired, grill limes as well.
  5. Use metal spatula to gently flip salmon. For medium well or well done, cook a few minutes longer.
  6. To serve, remove fish from grill and transfer to serving platter. Sprinkle fish with a squeeze of lime juice and curried almonds. Serve yogurt sauce on the side.

Source: Fisher Nuts

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Seafood 17 August 2016

FEED YOUR FITNESS

(Family Features) Whether you’re a competitive sprinter chasing a new record or an everyday gym hound looking to get the most from your workout, seafood is among the best foods to support an athletic lifestyle. It not only delivers great-tasting nutrition, but also provides one-of-a-kind health benefits.

The combination of lean protein, anti-inflammatory omega-3s and muscle-building nutrients found in Alaska seafood are why it’s a staple for athletes like Ryan and Sara Hall.

“We like to incorporate Alaska seafood in our daily diet because it’s a really high-quality protein that helps to repair our muscles on a daily basis,” said Ryan Hall, a two-time Olympian and holder of the U.S. half-marathon record.

After a run, Sara Hall – a 3,000-meter steeplechase and marathon runner, U.S. national champion and World Team member – relies on seafood as a go-to for low-fat meals with protein and simple-to-digest carbs.

Sample these dishes straight from the Hall kitchen, and find more recipes and nutritional values for your favorite seafood at wildalaskaseafood.com.

13134 Cedar Plank Grilled Salmon with Sweet Potatoes

Cedar Plank Grilled Salmon with Sweet Potatoes

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes
Cedar planks with enough surface area for salmon

  • 4 Alaska salmon fillets (4-6 ounces each), fresh, thawed or frozen
  • olive oil spray
  • 1 tablespoon fresh (or 1 teaspoon dried) dill, thyme or rosemary
  • salt and freshly cracked pepper, to taste
  • 4 large sweet potatoes, sliced lengthwise into wedges
  • 1/2 tablespoon ground cumin
  1. Soak cedar planks for 1-2 hours (or overnight) submerged in water. Remove and pat dry.
  2. Heat grill to medium heat (400° F). If frozen, rinse ice from salmon under cold water; pat dry with paper towel. Spray cedar planks and salmon with olive oil spray. Place salmon on planks; sprinkle with herb, salt and pepper. Place sweet potatoes in bowl; spray with cooking spray. Sprinkle with cumin and salt and pepper, to taste. Toss to coat.
  3. Place cedar planks and potato wedges on grill. Cover and cook about 3-4 minutes; turn wedges over and continue cooking until potatoes are soft and cooked. Keep warm. Cook salmon 12-15 minutes, until fish is opaque throughout.

Nutritional information per serving: 350 calories; 11 g total fat; 2 g saturated fat; 27% calories from fat; 91 mg cholesterol; 33 g protein; 33 g carbohydrate; 4 g fiber; 277 mg sodium; 36 mg calcium; 1,700 mg omega-3 fatty acids.

13134 Pan Seared Cod over Minted Pea Puree

Pan-Seared Cod over Minted Pea Puree

Serves: 4
Prep time: 15 minutes
Cook time: 10 minutes

  • 1/2 cup water
  • 2 pounds frozen or fresh peas, blanched
  • 1 package (0.6-0.7 ounces) fresh mint, leaves only
  • salt, to taste
  • 4 Alaska cod fillets (4-6 ounces each), fresh, frozen or thawed
  • olive oil
  • 1 teaspoon lemon pepper seasoning
  1. Add water, peas and mint to blender or food processor; season with salt. Puree until almost smooth. Cover and keep warm.
  2. If frozen, rinse ice glaze from cod under cold water; pat dry with paper towel. Heat heavy, nonstick skillet over medium-high heat. Brush both sides of fillets with olive oil.
  3. In heated skillet, cook cod, uncovered, about 3-4 minutes, until browned. Shake pan occasionally to keep fish from sticking. Turn cod over and sprinkle with lemon pepper seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 6-9 minutes for frozen cod or 3-4 minutes for fresh/thawed fish. Cook until fish is opaque throughout.
  4. To serve, spoon pea puree onto 4 plates. Top each with cod fillet and serve immediately.

Nutrition information per serving: 319 calories; 5 g total fat; 1 g saturated fat; 13% calories from fat; 65 mg cholesterol; 37 g protein; 34 g carbohydrate; 12 g fiber; 393 mg sodium; 101 mg calcium; 28 IU vitamin D; 200 mg omega-3 fatty acids.

13134 Miso Halibut Stir Fry

Miso Halibut with Soba Noodle Stir-Fry

Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes

  • 1 package (12 ounces) prepared soba noodles (or noodle of choice)
  • 4 Alaska halibut fillets (4-6 ounces each), fresh, thawed or frozen
  • 3 tablespoons sesame oil, divided
  • 2 cups roughly chopped bok choy
  • 1 1/2 cups sugar snap peas
  • 1 cup sliced mushrooms
  • 1/2 cup chopped green onion
  • 1/4 cup miso
  • 1 cup water
  • 1/4 cup teriyaki sauce
  1. Prepare noodles according to package directions; set aside.
  2. If frozen, rinse ice glaze from halibut under cold water; pat dry with paper towel. Heat large, nonstick skillet or wok over medium-high heat. Brush both sides of halibut with half of the sesame oil.
  3. In heated skillet, cook fish, uncovered, about 3-4 minutes, until browned.
  4. Shake pan occasionally to keep fish from sticking. Turn halibut over; reduce heat to medium and cover. Cook 5-7 minutes for frozen halibut or 2-3 minutes for fresh/thawed fish, cooking until fish is opaque throughout. Transfer fillets to plate; cover to keep warm.
  5. Wipe out skillet/wok with paper towel. Add remaining sesame oil. Heat to medium-high then add and stir-fry bok choy, snap peas, mushrooms and green onions. Stir in noodles; turn off heat. Cover and keep warm.
  6. In saucepan, blend miso, water and teriyaki sauce. Bring mixture to boil then reduce heat to a simmer and cook 1 minute. Stir sauce into warm noodle-vegetable mixture. To serve, divide and portion mixture into 4 bowls or plates. Top each with halibut fillet.

Nutrition information per serving: 571 calories; 15 g total fat; 2 g saturated fat; 22% calories from fat; 56 mg cholesterol; 38 g protein; 71 g carbohydrate; 7 g fiber; 1,643 mg sodium; 77 mg calcium; 219 IU vitamin D; 350 mg omega-3 fatty acids.

Source: Alaska Seafood Marketing Institute

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