recipes

Appetizers & Sides 13 March 2017

Fix Up a Flavorful Spring Table

(Family Features) Finding the perfect recipe to share with loved ones can prove to be a year-round challenge. These tasty dishes that include a flatbread appetizer, shrimp main dish and a favorite seasonal dessert made with strawberries can help you serve up a meal perfect for any spring gathering.

Visit Culinary.net for more tips and recipes to make your springtime gatherings as nutritious as they are delicious.

Hearty and Flavorful
Make your meal a hearty, tasty one by starting it off with this recipe for Herbed Veggie Focaccia Bread, a pizza-esque flatbread that’s a delicious alternative to all-too-common unhealthy appetizers. Topped with mushrooms, tomatoes, peppers, olives and onion, this delightful small plate packs a nutritious load of veggies. Find more nutritious recipes at AICR.org.

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Herbed Veggie Focaccia Bread

Reprinted with permission from the American Institute for Cancer Research
Servings: 12

Dough:

  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour, divided
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 teaspoon salt
  • 1 cup warm water, 125-130° F
  • 1 tablespoon canola oil

Topping:

  • 7 medium fresh mushrooms, sliced
  • 3 plum tomatoes, chopped
  • 1 small green bell pepper, slivered
  • 1/2 cup sliced black olives
  • 1/4 cup chopped red onion
  • 2 tablespoons olive oil
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon thyme
  • 1/4 teaspoon basil
  • 1/4 teaspoon garlic powder
  • nonstick cooking spray
  • 2 teaspoons cornmeal
  1. Heat oven to 475° F.
  2. To make dough: In mixing bowl, combine whole-wheat flour, 1/2 cup all-purpose flour, yeast and salt. Add water and oil. Beat until smooth. Stir in remaining all-purpose flour to form soft dough. Place onto floured surface and knead by hand until consistent and elastic, about 4 minutes. Cover and let stand 15 minutes.
  3. To make topping: In bowl, combine mushrooms, tomatoes, green bell pepper, olives, onion, oil, vinegar, salt, pepper, oregano, thyme, basil and garlic powder.
  4. Coat 15-by-10-by-1-inch baking pan with nonstick cooking spray. Sprinkle with cornmeal. Gently press dough into pan. With fork, generously prick dough.
  5. Bake 10 minutes, or until lightly browned. Cover dough with topping mixture. Bake additional 10 minutes, or until edges are golden brown.

Fast, Flavorful Fish Dinner
If warm spring weather has you in the mood for a simple fish dinner, look to your humble sheet pan. Follow these simple tips from Dr. Wendy Bazilian, McCormick Health Advisor and Registered Dietitian, to enjoy tasty seafood recipes you’ll want to make all year long.

  • Sheet pans are perfect for simple fish dinners because they require minimal cleanup and everything is baked on one pan.
  • While lemon is a great complement to seafood, think about pairing with other citrus flavors like orange and lime. Try marinating shrimp in a mixture of lite coconut milk, lime extract, ginger and red pepper.
  • Add colorful vegetables like zoodles or asparagus to your sheet pan to boost both seafood and vegetable servings. You don’t need a spiralizer to make zoodles because many grocery stores offer pre-made zoodles in the produce section.

Explore more recipes to enjoy during spring and beyond at McCormick.com, or look for McCormick Spice on Facebook and Pinterest.

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Coconut Lime Shrimp with Zoodles

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

  • 1/4 cup Thai Kitchen Coconut Milk (regular or lite)
  • 1 teaspoon McCormick Ground Ginger
  • 1/2 teaspoon McCormick Garlic Powder
  • 1/4 teaspoon McCormick Crushed Red Pepper
  • 1/4 teaspoon McCormick Pure Lime Extract
  • 1 pound large shrimp, peeled and deveined
  • 1 small zucchini, cut into thin noodles with spiralizer
  • 1 medium yellow squash, cut into thin noodles with spiralizer
  • 1 medium carrot, cut into thin noodles with spiralizer
  • 2 tablespoons oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon McCormick Ground Black Pepper
  1. Heat oven to 375° F.
  2. In large, re-sealable plastic bag, mix together coconut milk, ginger, garlic powder, crushed red pepper and lime extract. Add shrimp; turn to coat well.
  3. Refrigerate 15-30 minutes. Remove shrimp from marinade. Discard any remaining marinade. In center of large, shallow, foil-lined baking pan, arrange shrimp in single layer.
  4. In large bowl, toss vegetable noodles and oil. Sprinkle with salt and pepper; toss to coat well. Spread noodles around shrimp in pan.
  5. Bake 10-15 minutes, or until shrimp turn pink and are cooked through and noodles are tender. Serve shrimp over vegetable noodles.

Test kitchen tip: For faster prep, use 4 cups store-bought spiralized vegetable noodles instead of spiralizing them yourself.

Dessert Makeover
Strawberries are a seasonal favorite. Indulge by skipping the shortcake and whipping up this lower-calorie dessert for more flavor and less guilt. A whole-wheat crust layered with simple, low-fat ingredients and topped with fresh strawberries provides a tasty springtime treat. Find more good-for-you recipes at AICR.org.

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Strawberry and Cheese Refrigerator Pie

Reprinted with permission from the American Institute for Cancer Research
Servings: 8

  • 1 prepared whole-wheat graham cracker pie crust (9 inches)
  • 4 ounces reduced-fat cream cheese
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons extra-fine sugar
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 pound strawberries
  • 1/2 cup strawberry fruit spread
  • 1 teaspoon lemon juice (optional)
  1. Heat oven to 350° F.
  2. Place crust on baking sheet and bake 8 minutes, or until golden and fragrant. Transfer to wire rack and cool completely.
  3. Place cream cheese, sour cream, sugar, lemon zest and vanilla in small bowl. Using hand mixer on medium speed or wooden spoon, blend until combined and smooth. Spread cheese mixture evenly over bottom of pie crust. Refrigerate until set, 1-2 hours.
  4. Before serving, cut off tops of strawberries. Halve largest ones and place in bowl. Cut remaining berries lengthwise in quarters and place in another bowl. Melt fruit spread in bowl in microwave or in small saucepan over medium heat, stirring often. Mix in lemon juice, if using, and divide hot fruit spread between two bowls of berries. Using fork, toss until fruit is coated.
  5. Spoon quartered fruit into center of pie, turning most pieces cut-side down. Arrange larger halves in circle around edge of pie with flat side facing rim of crust and pointing toward center of pie. Fill open spaces with any remaining fruit spread.
  6. Serve pie within 1 hour.

Photo courtesy of Getty Images (Herbed Veggie Focaccia Bread)
Photo courtesy of Getty Images (Strawberry and Cheese Refrigerator Pie)

Source: Culinary.net

Healthy 07 March 2017

Simplify Fish Fridays with Sheet Pan Dinners

(Family Features) If you’re observing Lent, Friday fish dinners could be in your future, but that’s no reason to feel limited by what you can cook. Seafood pairs well with all sorts of flavors – from chili seasoning to lime extract – and bakes quickly on a sheet pan with minimal cleanup.

Follow these simple tips from Dr. Wendy Bazilian, McCormick Health Advisor and Registered Dietitian, to get your family asking for good-for-you proteins like salmon and shrimp all year long:

  • While lemon is a great complement to seafood, think about pairing with other citrus flavors like orange and lime. Try marinating shrimp in a mixture of lite coconut milk, lime extract, ginger and red pepper.
  • Add colorful vegetables like zoodles or asparagus to your sheet pan to boost both seafood and vegetable servings. You don’t need a spiralizer to make zoodles because many grocery stores offer pre-made zoodles in the produce section.
  • Keep shrimp in your freezer to pull out for stir fries, pastas or this Coconut Lime Shrimp with Zoodles recipe.

Explore more recipes to enjoy during Lent, spring and beyond at McCormick.com, or look for McCormick Spice on Facebook and Pinterest.

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Coconut Lime Shrimp with Zoodles

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

  • 1/4 cup Thai Kitchen Coconut Milk (regular or lite)
  • 1 teaspoon McCormick Ground Ginger
  • 1/2 teaspoon McCormick Garlic Powder
  • 1/4 teaspoon McCormick Crushed Red Pepper
  • 1/4 teaspoon McCormick Pure Lime Extract
  • 1 pound large shrimp, peeled and deveined
  • 1 small zucchini, cut into thin noodles with spiralizer
  • 1 medium yellow squash, cut into thin noodles with spiralizer
  • 1 medium carrot, cut into thin noodles with spiralizer
  • 2 tablespoons oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon McCormick Ground Black Pepper
  1. Heat oven to 375° F.
  2. In large, re-sealable plastic bag, mix together coconut milk, ginger, garlic powder, crushed red pepper and lime extract. Add shrimp; turn to coat well.
  3. Refrigerate 15-30 minutes. Remove shrimp from marinade. Discard any remaining marinade. In center of large, shallow, foil-lined baking pan, arrange shrimp in single layer.
  4. In large bowl, toss vegetable noodles and oil. Sprinkle with salt and pepper; toss to coat well. Spread noodles around shrimp in pan.
  5. Bake 10-15 minutes, or until shrimp turn pink and are cooked through and noodles are tender. Serve shrimp over vegetable noodles.

Test kitchen tip: For faster prep, use 4 cups store-bought spiralized vegetable noodles instead of spiralizing them yourself.

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Orange Chili Sheet Pan Salmon

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8

  • Nonstick cooking spray
  • 2 tablespoons olive oil
  • 2 teaspoons McCormick Pure Orange Extract
  • 2 pounds salmon fillets, skin removed
  • 1 pound asparagus, ends trimmed
  • 1 medium red bell pepper, cut into strips
  • 1 package McCormick Original Chili Seasoning Mix
  • 2 tablespoons packed brown sugar
  1. Heat oven to 375° F. Spray foil-lined, 13-by-9-inch baking sheet with nonstick cooking spray.
  2. In small bowl, mix together oil and orange extract. Place salmon and vegetables on separate sides of baking sheet. Brush vegetables with 1 teaspoon extract mixture. Brush both sides of salmon with remaining mixture.
  3. In small bowl, mix together seasoning mix and brown sugar. Sprinkle 2 tablespoons seasoning mixture over vegetables. Sprinkle both sides of salmon evenly with remaining seasoning mixture.
  4. Bake 20 minutes, or until fish flakes easily with a fork and vegetables are tender.

Source: McCormick

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Holiday 20 January 2017

Happier Holiday Hors D’oeuvres

(Family Features) Holiday entertaining is all about food, wine and quality time with family and friends. This year, try a new approach to holiday get-togethers by hosting an hors d’oeuvres party.

Skip the hassle of preparing a full meal by serving a number of small bites, dips and spreads for your guests to enjoy. Most hors d’oeuvres can be prepared ahead of time so you can spend more time with your guests instead of in the kitchen, making it easy to entertain flawlessly.
The best part is you don’t have to break the bank to host a fabulous holiday gathering. By switching from national name brands to a grocer like ALDI, party essentials and seasonal must-haves, such as holiday gifts and baking necessities, can be as much as 50 percent less. Manufactured by many of the nation’s leading food producers, these exclusive brand items often meet or exceed the quality and taste of the national name brands.

Try these hors d’oeuvre serving tips from food stylist and loyal ALDI shopper Janice Stahl:

  • Rethink the regular: Surprise guests and get creative with classic recipes by changing the presentation. Square pizza bites, circular tea sandwiches or star-shaped fruit make entertaining fun.
  • Keep hors d’oeuvres simple: Serve foods that are bite-sized and easy to pick up. Try skewers to create festive kabobs, which are perfect for nibbling.
  • Presentation is everything: Experiment with serving pieces like vases, champagne glasses or appetizer cups that add special interest to bite-sized snacks from chips and dip to shrimp cocktail.

With these simple tips and recipes, you’ll be ready to throw a festive holiday hors d’oeuvres party that’s easy and affordable. Visit www.aldi.us for more entertaining ideas.

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Cranberry Shrimp Ceviche Cups

$0.58 per serving at ALDI
Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 20 minutes, plus 1 hour to chill
Cook time: 3 minutes
Yields: 16 ceviche cups

  • 1 1/2 teaspoons iodized salt, divided
  • 16 ounces medium raw shrimp, thawed
  • 1 cup dried cranberries
  • 1/2 red onion, roughly chopped
  • 1/2 cup fresh parsley
  • 1/2 jalapeno, roughly chopped
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon crushed red pepper or ground black pepper
  • 1 teaspoon oregano
  • 16 ounces tortilla chips
  • 2 limes cut into wedges
  • Fresh cranberries, optional
  1. Bring medium pot of water to a boil. Season with 1 teaspoon salt.
  2. Add shrimp and cook for 3 minutes. Immediately plunge cooked shrimp into ice water bath. Peel shrimp and place in flat dish.
  3. In food processor, combine cranberries, red onion, parsley and jalapeno. Pulse until finely chopped.
  4. Add cranberry mixture to shrimp.
  5. Add lemon juice, lime juice, remaining salt, crushed red pepper and oregano. Stir to combine ingredients thoroughly.
  6. Refrigerate for 1 hour.
  7. To assemble, spoon ceviche, about 4 to 5 shrimp each, into small clear cups or glasses. Garnish with tortilla chips and lime wedges.

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Pistachio Lemon Truffles

$0.43 per serving at ALDI
Recipe courtesy of Chef Michelle, ALDI Test Kitchen
Prep time: 30 minutes, plus 1 hour to chill
Cook time: 30 minutes, plus 1 hour to chill
Yields: 24 truffles

  • 1 1/4 cups pistachios, shelled
  • 8 ounces cream cheese
  • 4 ounces plain goat cheese
  • 3/4 cup dried mixed berries, chopped
  • 1/2 teaspoon iodized salt
  • 1 teaspoon fresh lemon juice
  • 4 teaspoons finely chopped lemon zest
  • Pinch ground black pepper
  1. Roughly chop pistachios, place in bowl.
  2. With electric mixer, cream together remaining ingredients. Refrigerate for 1 hour.
  3. Scoop tablespoon size balls of cheese mixture and roll in pistachios to coat.
  4. To serve, sprinkle platter with remaining pistachios and place truffles on top. Serve with crackers.
Signature Drink

A signature drink is a must at any holiday soiree. Get creative by offering guests a specialty cocktail that matches the color scheme for the event. An avid party hostess, food stylist Janice Stahl makes the occasion special by pairing white wine with a splash of cranberry-pomegranate juice, garnished with fresh fruit or herbs. Giving your signature drink an original name to reflect your personality is an added touch your guests will love. For a lasting impression, hand out recipe cards of your signature drink as party favors.

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Signature Drink

$0.58 per serving at ALDI
Recipe courtesy of ALDI Food Stylist, Janice Stahl

  • Sugar for glass rim
  • 1/2 cup white wine
  • 1/2 cup cranberry- pomegranate juice
  • 1 tablespoon fresh cranberries
  • Fresh fruit for garnish
  1. Dip rim of glass in sugar.
  2. Pour wine and juice into glass, stirring to combine.
  3. Drop in cranberries, along with any additional fruit desired. Serve immediately.
Healthy 05 December 2016

Eat Like a Farmer

(Family Features) Farmers are the experts when it comes to enjoying the fruits of the land in the best way possible. Learn to eat like a farmer, and your taste buds will be sure to thank you later.

Across the United States, farmers are working hard to bring high-quality foods from their fields and groves to grocery store shelves and, ultimately, to your pantry. Sometimes foods you may not even think about coming from a farm have been grown with the most tender, loving care.

One example is olives, which are typically bought in cans, far removed from the produce section people more typically associate with farms. In California, hard-working, multi-generational farming families produce more than 95 percent of the olives grown and consumed in the United States. The farms – groves, to be exact – are home to thousands of trees that bear olive fruit for harvest each fall.

It should come as no surprise that these families have fine-tuned some of the most appetizing olive recipes by passing them on from one generation to the next. These farmers don’t just grow olives, they cook with them too, and are sharing some of their favorite recipes – from snacks to salads and pasta – using California Ripe Olives.

Find more California olive farmer-approved recipes at CalOlive.org.

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Cowboy Caviar

Recipe courtesy of olive grower Natalie Jameson
Servings: 8-10

  • 2 cups chopped tomato
  • 3 green onions, sliced
  • 1 avocado, peeled, pitted and cut into small cubes
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (6 ounces) large California Ripe Olives, drained and coarsely chopped
  • 1/2 cup prepared vinaigrette dressing
  • corn chips
  1. In medium bowl, stir together tomato, green onions, avocado, black beans and olives.
  2. Toss with dressing and serve with corn chips.

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Rotini with Shrimp and Olives

Recipe courtesy of olive grower Pablo Nerey
Servings: 6-8

  • 1 pound rotini pasta
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 tablespoons chopped garlic
  • 1 pound large shrimp, peeled and deveined
  • 1/2 teaspoon garlic salt
  • pepper, to taste
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus extra for garnish
  • 2 tablespoons prepared pesto
  • 1 can (2.25 ounces) sliced California Ripe Olives
  1. Bring large pot of lightly salted water to a boil. Add pasta and cook 8-10 minutes, or until al dente; drain well and set aside.
  2. In large skillet, heat butter and olive oil over medium heat.
  3. Add garlic and stir until golden, being careful not to burn.
  4. Add shrimp to skillet and season with garlic salt and pepper. Cook about 5 minutes, or until shrimp are pink, stirring frequently.
  5. Reduce heat to medium-low and add cream to skillet; simmer until thick.
  6. Add cooked pasta to sauce and stir in Parmesan cheese, pesto and olives.
  7. Sprinkle with Parmesan cheese.

13355 potato salad

Red Potato and Olive Salad

Recipe courtesy of olive grower Carolina Burreson
Servings: 4-6

Dressing

  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon sugar

Salad

  • 1/2 cup sliced California Ripe Olives, drained
  • 1/2 cup grape tomatoes, halved
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup chopped celery
  • 1 1/2 pounds small red potatoes, quartered and boiled until tender
  • 1 jar (6 ounces) marinated artichoke hearts, drained and coarsely chopped
  • 1/4 medium red onion, thinly sliced
  1. In sealable jar, mix together dressing ingredients and refrigerate at least 4 hours.
  2. When ready to serve, place all salad ingredients in large bowl. Drizzle with dressing and toss lightly to coat.

Source: California Olive Committee

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