recipes

Main Dishes 01 June 2016

Sweet Ways to Cook with Sweet Corn

(Family Features) Corn on the cob with some butter is a popular side dish, but there’s so much more you can do with fresh, juicy corn. These recipes make the most of sweet corn from Florida and will have your family asking for more.

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“Sweet corn is a really versatile ingredient,” said Justin Timineri, Executive Chef and Culinary Ambassador, Florida Department of Agriculture and Consumer Services. “From fritters and soup to enchiladas and corn on the cob with some surprising toppings, there are plenty of ways to enjoy this healthful grain.”

Chef Justin’s Kitchen Tips for Kids
Get the kids involved in buying, prepping and cooking corn. Here’s what they need to know to help you in the kitchen:

  • Look for fresh sweet corn with the husk still attached. They should feel and look moist and plump, with the kernels inside fat and shiny. The silk of the corn should be a little sticky and should look glossy, stiff and moist.
  • To shuck: Grasp the husks and pull down to expose the kernels. Continue until all the husks and silk-like hairs have been removed.
  • To remove kernels: Hold corn cob upright by the tip, with the large end solidly down on the table. Take a small sharp knife and cut down, removing the corn kernels. Be careful not to cut too deep and remove parts of the cob.

To get more fresh ideas for cooking with corn, visit http://bit.ly/floridacorn.

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Sweet Corn with Southern BBQ Butter

Yield: 4 servings

  • 1/4 cup of your favorite barbecue sauce (sweet, spicy, etc.)
  • 1/4 stick butter
  • 4 ears fresh Florida sweet corn, shucked
  • Kosher salt and fresh ground pepper
  • Chives, for garnish
  1. Preheat oven broiler on high.
  2. Add barbecue sauce and butter to small saucepan.
  3. Stir over low heat until melted and smooth.
  4. Season corn lightly with salt and pepper. Place sweet corn in a medium-sized baking dish and pour barbecue mixture over sweet corn. Broil 4 inches from broiler, being sure to watch the whole time. Turn and baste for 6 to 8 minutes, or until golden.
  5. Garnish with chives. Serve warm.

Here are some other great ways to top Florida sweet corn on the cob:

  • Garlic and basil butter
  • Cilantro, lime and honey
  • Parmesan and pesto sauce
  • Cinnamon, sugar and butter

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Sweet Corn and Black Bean Enchiladas

Yield: 6 to 8 servings

  • 1 tablespoon vegetable oil
  • 1/2 cup onion, chopped
  • 1 cup fresh Florida sweet corn kernels
  • 2 bell peppers, diced
  • 1 teaspoon ground cumin
  • 1 cup salsa
  • 1 can low sodium black beans,
  • rinsed and drained
  • Kosher salt and freshly ground pepper
  • 10 6-inch corn tortillas
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 8-ounce can enchilada sauce
  1. Preheat oven to 350°F.
  2. Lightly spray an 11 x 7-inch (2-quart) baking dish with pan release cooking spray.
  3. Add vegetable oil to a medium pan. Cook onion, corn and bell peppers over medium high heat for 3 minutes. Add cumin, salsa and black beans, and continue to cook for two minutes, stirring occasionally. Season with salt and pepper to taste. Remove pan from heat and let cool slightly.
  4. Place an even amount of the filling mixture in each tortilla. Using 1 cup shredded cheese, evenly distribute it on top of each tortilla. Carefully roll up each tortilla, and place seam side down in sprayed baking dish.
  5. Pour enchilada sauce over rolled enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese.
  6. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Remove from oven and let cool slightly.
  7. Serve with diced avocado, salsa and sour cream, if desired.

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Sweet Corn and Ricotta Fritters

Yield: 4 to 6 servings

  • 2 ears fresh Florida sweet corn, kernels removed
  • 1/2 bunch fresh cilantro, chopped fine
  • 4 ounces low-fat ricotta cheese
  • 2 large eggs, beaten
  • 1/3 cup self-rising unbleached or whole-wheat flour
  • Kosher salt and fresh ground pepper
  • Olive oil (for shallow pan frying)
  1. In medium-sized bowl, combine corn, cilantro, ricotta, eggs, flour and a pinch of salt and pepper.
  2. Add a small amount of olive oil to a medium-high preheated sauté pan. Carefully add spoonfuls of corn mixture to hot pan. Cook on both sides until golden brown. Test the first done fritter, and adjust seasoning with salt and pepper. Serve with low-fat sour cream if desired.

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Sweet Corn and Tomato Bisque

Yield: 4 servings

  • 2 tablespoons unsalted butter
  • 1/2 onion, finely chopped
  • 4 ears fresh Florida sweet corn, kernels removed
  • 1 large garlic clove, minced
  • 4 cups low-sodium broth (vegetable or chicken)
  • Kosher salt and fresh ground pepper
  • 2 tablespoons sour cream
  • 2 medium tomatoes, coarsely chopped
  • 1 scallion, thinly sliced
  • 1 tablespoon cilantro, finely chopped, plus more for garnish
  1. Melt butter in large, heavy pot. Add onion and cook over moderately high heat, stirring, until lightly browned, for about 6 to 7 minutes.
  2. Stir in corn and garlic, cooking until corn is lightly browned, about 5 minutes. Add broth and simmer until corn is tender, about 15 minutes. Lightly season with kosher salt and pepper to taste.
  3. Transfer half the soup into blender or food processor; purée until almost smooth. Add blended soup back into unblended soup; stir to combine.
  4. Add tomatoes, scallion and 1 tablespoon cilantro; bring to a boil. Serve hot and garnish with cilantro.

Source: Fresh From Florida

Breakfast & Brunch 10 March 2017

A Better Easter Brunch

Focus on quality ingredients for a simply delicious meal

(Family Features) Hosting an elegant Easter brunch is easy when you build a menu around exceptional ingredients. Your dishes don’t have to be overly complicated; simple dishes are perfect for the occasion when you let stand-out flavors steal the show.

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Brunch calls for a combination of light and savory fare, and an ingredient like Jarlsberg Brand Cheese lets you go either way. Best known for its classic wedge, this nutty, mild cheese is also available sliced and shredded – perfect for adding a distinctive taste to nearly any indulgent dish you can imagine.

Quiche is a brunch staple, and no variation of this classic is complete without cheese – in this case, a rich, creamy layering of Jarlsberg’s unmistakable flavor does the trick.

For a lighter bite, try these Cheesy, Crispy Smashed Potatoes from Chef George Duran, host of TLC’s “Ultimate Cake Off” and Food Network’s “Ham on the Street.” You could go a more decadent route with Duran’s Brown Sugar Ham and Cheese Sticky Buns, or even appeal to kids of all ages with his Spicy Tater Tot Breakfast Muffins.

Explore more recipes for a simply elegant Easter brunch at jarlsberg.com.

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Spinach and Sundried Tomato Quiche

Recipe courtesy of Jarlsberg Cheese
Servings: 6

Pie Dough:

  • 3/4 cup butter
  • 1 cup white flour
  • 2 tablespoons water

Filling:

  • 1 cup fresh spinach
  • 1 red onion, cut into rings
  • butter
  • 1 cup milk
  • 4 eggs
  • salt, to taste
  • pepper, to taste
  • 1/2 cup sundried tomatoes, sliced
  • 1/4 cup olives
  • 1 cup shredded Jarlsberg Cheese
  1. To make pie dough: Heat oven to 400° F.
  2. Mix butter and flour in food processor or by hand until mixture has granular consistency. Add water and knead into dough. Let chill 30 minutes. Roll dough and fit into 10-inch pie pan. With fork, make holes in dough and bake 15 minutes.
  3. To make filling: Heat oven to 350° F.
  4. In frying pan, fry onion and spinach with butter then scoop mixture into quiche base. Whisk together eggs, milk, salt and pepper, and pour over spinach and onion. Top with olives, sundried tomatoes and cheese.
  5. Bake 35-40 minutes.

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Cheesy, Crispy Smashed Potatoes

Recipe courtesy of Chef George Duran
Servings: 4

  • 25 red bliss or fingerling potatoes, bite-size
  • 4 tablespoons olive oil
  • 4 garlic cloves, finely minced
  • salt, to taste
  • pepper, to taste
  • 1 cup grated Jarlsberg Cheese
  • 2 tablespoons minced parsley
  1. Heat oven to 450° F and cook potatoes by steaming, boiling or microwaving. Set aside.
  2. In small saute pan or saucepan, add olive oil and garlic. Cook on medium-low heat until garlic browns and turns crispy, about 5 minutes. Strain garlic, reserving olive oil and crispy garlic.
  3. Once potatoes cool, use back of pan to gently smash them down to about 1/2-inch thickness. Drizzle olive oil throughout roasting pan then add smashed potatoes. Drizzle reserved garlic olive oil on top of each potato and season with salt and pepper. Roast 20 minutes.
  4. Remove from oven and evenly divide cheese and parsley on top of each potato. Cook another 10 minutes until cheese begins to brown. Top each potato with reserved crispy garlic and allow to cool before serving.

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Spicy Tater Tot Breakfast Muffins

Recipe courtesy of Chef George Duran
Servings: 12

  • Nonstick cooking spray
  • 36 frozen tater tots
  • 2 cups grated Jarlsberg Cheese, divided
  • 8 large eggs
  • 2 jalapeno peppers, seeds and veins removed and finely chopped
  • 1/2 red pepper, finely chopped
  • 2 tablespoons heavy cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper
  • finely chopped parsley, for garnish
  1. Heat oven to 425° F. Spray 12-cup muffin tin with nonstick spray.
  2. Place three tater tots into each muffin cup and bake 10 minutes. Remove from oven and use small spoon or fork to gently press down on tater tots to form base and sides of each muffin.
  3. Sprinkle 2 cups Jarlsberg cheese equally over tater tots and bake 10 minutes.
  4. Beat eggs in large bowl and add jalapeno, red pepper, heavy cream, salt and pepper.
  5. Remove tater tots from oven and pour egg mixture into cups. Top evenly with remaining grated cheese and bake 10 minutes.
  6. Remove each muffin and allow to cool 5 minutes on cooling rack before garnishing with parsley and serving.

Tip: For a non-spicy alternative, replace jalapeno with same amount of green bell peppers.

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Brown Sugar Ham and Cheese Sticky Buns

Recipe courtesy of Chef George Duran
Servings: 12

  • Nonstick cooking spray
  • 2 tubes (8 ounces each) refrigerated crescent roll dough
  • flour, for dusting
  • 4 tablespoons brown sugar, divided
  • 12 slices thin-cut ham
  • 12 slices Jarlsberg Cheese
  • 1/2 cup grated Jarlsberg Cheese
  • chives or green onions, for garnish
  1. Heat oven to 375° F. Spray nonstick spray in 8-by-8-inch pan or similar.
  2. Unroll dough on floured surface and gently stretch until dough is about 8 by 12 inches. Sprinkle 2 tablespoons brown sugar over dough then evenly space six slices of ham and six slices of cheese on top. Starting on short side, begin rolling dough jelly roll style. Cut into six pieces. Repeat with second piece of dough.
  3. Place all 12 buns inside pan. Sprinkle grated cheese on top. Bake 20-25 minutes until buns are fully cooked and browned. Garnish with chives or green onions and serve.

Source: Jarlsberg Cheese

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Kids 16 December 2016

Connect Kids with Food for Healthy Habits

(Family Features) More than nine in 10 millennial moms think it's important for their kids to learn about where their food comes from, and more than three-quarters of those moms actively do things with their kids to help learn just that, according to recent findings.

Building healthy habits is the top reason moms cite for encouraging more learning when it comes to food, according to research conducted by IPSOS on behalf of Cuties – the sweet little clementines. Even when the weather is colder outside, these tips make it fun for families to learn about where their food comes from and help encourage kids to eat healthy for a lifetime.

    1. Grocery shop together or go to a farmers market. Many cities now have year-round indoor markets, where together you can select fruits and veggies to try. Often the farmers are there, so you can learn about produce and get ideas for how to prepare unfamiliar items at home.

 

    1. Cook with your kids. Find fun recipes that let them explore fresh foods where they can be creative. Find age-appropriate ways to involve them, like stirring or measuring, and encourage them to get hands-on with recipes, such as this fun Flower Salad recipe from registered dietitian Ellie Krieger.

 

  1. Explore the story of where some of their favorite foods come from. Kids learn and remember information when it comes in the form of a story. Cuties is giving families the chance to uncover those stories by encouraging them to submit questions using #AskAGrower on Facebook. Actual growers will answer with stories about how this sweet, seedless and easy-to-peel fruit is grown with care by their family of growers. A video series at cutiescitrus.com/our-story also helps bring the stories to life.

“Making learning about food fun is good for the whole family,” Krieger said. “It encourages kids – and parents – to explore new foods and be more connected to where their food comes from. It’s truly a ‘healthy’ conversation to have together.”

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Flower Salad

Recipe courtesy of Ellie Krieger
Servings: 1

Flower:

  • 1 Cuties clementine
  • 9-10 thinly sliced strips red bell pepper, cut in 1-inch pieces
  • 1/2 grape tomato
  • 1 celery stick, cut to 3 inches
  • 2 small leaves romaine lettuce
  • 1 piece English cucumber, unpeeled, seeded and cut to 1 1/2 inches then thinly sliced

Dip:

  • 2 tablespoons plain Greek yogurt
  • 1/2 teaspoon honey
  • 1/4 teaspoon fresh lemon juice
  1. Peel clementine and separate sections almost all the way, leaving attached at the base. Place on plate with base down. Place piece of red bell pepper between each citrus section, and half tomato in center to form flower.
  2. Place celery and lettuce leaves underneath as stem and leaves. Arrange cucumber slices below to represent grass.
  3. In small bowl, stir together yogurt, honey and lemon juice.
  4. Serve dip in dish alongside flower, or in a mound underneath cucumber slices.

Nutritional information per serving: 76 calories; 0.5 g total fat; (0.3 g saturated fat, 0.2 g poly fat); 4 g protein; 15 g carbohydrates; 2 g fiber; 2 mg cholesterol; 21 mg sodium.

Source: Cuties

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