recipes

Meal Ideas 01 June 2018

Savoring Salad Season

(Family Features) Even though salads can be enjoyed year-round, the warmer months signal salad season for some fans of al fresco dining. Barbecues, family reunions, picnics, potlucks, block parties, pool parties or simple family dinners are a few reasons to savor the season, and all are ideal occasions to serve a salad.

This versatile Middle Eastern-Inspired Bean Salad can be assembled ahead of time and served chilled or at room temperature.

Beginning with a can of READ 3 or 4 Bean Salad can help streamline prep and provide a pleasing flavor to complement the cherry tomatoes, cucumber, parsley and mint in the salad. The hummus-based dressing combined with a traditional Middle Eastern spice blend gets a bright accent from a squeeze of fresh lemon juice.

Colorful Pickled Beet and Red Quinoa Salad is also an option that can be served chilled or at room temperature, and can make for a vegetarian main dish or side salad.

At just the right size for a salad, Aunt Nellie’s Whole Baby Pickled Beets are teamed with red quinoa and punctuated with chickpeas, almonds and feta. The fresh orange vinaigrette helps tie the flavors together.

For additional salad inspiration, visit READSalads.com and AuntNellies.com.
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Middle Eastern-Inspired Bean Salad

Prep time: 20 minutes
Servings: 6

  • 1          can (15 ounces) READ 3 or 4 Bean Salad
  • 1/2       cup halved cherry or grape tomatoes
  • 1          small cucumber (4-5 inches long), cut in half lengthwise then thinly sliced crosswise
  • 2          green onions, thinly sliced
  • 1/2       cup chopped fresh parsley
  • 2          tablespoons chopped fresh mint
  • 1          small clove garlic, minced
  • 1/4       teaspoon crushed red pepper flakes

Dressing:

  • 2          tablespoons prepared hummus
  • 1          tablespoon fresh lemon juice
  • 1/4-1/2   teaspoon za'atar seasoning blend
  1. Drain bean salad. Discard liquid. Place bean salad in large bowl.
  2. Add tomatoes, cucumber, onions, parsley, mint, garlic and red pepper flakes to bean salad. Toss to combine.
  3. To make dressing: Combine hummus, lemon juice and seasoning; set aside.
  4. Add dressing to salad just before serving; toss to combine well. Serve at room temperature or chilled.

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Pickled Beet and Red Quinoa Salad with Orange Vinaigrette

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

Vinaigrette:

  • 1/4       cup fresh orange juice
  • 1          tablespoon orange zest
  • 1/2       teaspoon coarsely ground black pepper
  • 1/4       teaspoon salt (optional)
  • 2          tablespoons olive oil

Salad:

  • 1          jar (16 ounces) Aunt Nellie's Baby Whole Pickled Beets
  • 1          can (15 ounces) chickpeas, rinsed and drained
  • 1/2       cup thinly sliced green onion
  • 1/2       cup chopped fresh parsley
  • 1/2       cup red quinoa, cooked according to package directions (about 1 1/2 cups cooked)
  • 1/2       cup coarsely chopped almonds, toasted
  • 1/3       cup crumbled reduced-fat or traditional feta cheese
  • 1          tablespoon orange zest
  1. To make vinaigrette: In small bowl, whisk together orange juice, orange zest, black pepper, salt, if desired, and olive oil; set aside.
  2. To make salad: Drain beets. Place in large bowl; set aside.
  3. Add chickpeas, green onion, parsley and quinoa to beets. Add vinaigrette; toss to combine well.
  4. Just before serving, add almonds to salad; toss to combine well. Sprinkle with feta cheese and orange zest. Serve at room temperature or chilled.

Source: Seneca Foods

Breakfast & Brunch 08 February 2019

A Tasty Take on Trendy Toast

(Family Features) While many food trends come and go, some desired food traits seemingly never go out of style. For example, dishes that provide nutritional benefits will pretty much always be popular, along with types of foods that can be customized to match personalized preferences and tastes.

Toast is a versatile option for nearly anyone seeking a bite for breakfast, especially those eaters looking for both nutrition and flavor. Because you can add a variety of toppings to your toast, it can be a simple way to add a healthy element to your morning routine.

These recipes, for example, include Sabra Hummus as a base spread, which adds protein and fiber perfect for breakfast, brunch or a mid-morning snack. Hummus Toast with Sun-dried Tomatoes and Parmesan brings with it the extra nutritional value of veggies, while Hummus Toast with Soft-Boiled Egg and Spinach packs ample protein for an ideal way to start the day.

Plus, because these quick-to-make recipes involve short amounts of time spent on preparation, you’re able to enjoy a nutritious treat even on the busiest of days.

Find more ways to take trendy toast to the next level at Sabra.com.
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Hummus Toast with Sun-dried Tomatoes and Parmesan

Servings: 1

  • 1          slice whole-grain bread
  • 1/4       cup fresh arugula
  • 2-3       sun-dried tomatoes
  • 2          tablespoons Sabra Classic Hummus
  • olive oil
  • 2          tablespoons pine nuts
  • fresh Parmesan curls
  • salt, to taste
  • pepper, to taste
  1. Toast bread; set aside. Wash and pat dry arugula; set aside.
  2. Remove sun-dried tomatoes from jar and lightly pat with paper towel to remove excess oil.
  3. Spread toast with hummus.
  4. Lightly toss arugula with drizzle of olive oil; layer on top of hummus. Top with sun-dried tomatoes. Sprinkle with pine nuts and add Parmesan curls. Add salt and pepper, to taste.

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Hummus Toast with Soft-Boiled Egg and Spinach

Servings: 1

  • 1          slice artisan country white bread
  • 1/4       cup fresh spinach, wilted
  • water
  • 1          soft-boiled egg
  • ice
  • 1          garlic clove, chopped
  • 1          teaspoon olive oil
  • 2          tablespoons Sabra Classic Hummus
  • red pepper flakes, for garnish
  • salt, to taste
  • pepper, to taste
  1. Toast bread; set aside. Wash spinach; set aside.
  2. Fill small saucepan with enough water to barely cover egg; bring to boil, cover and reduce heat. Cook egg 6 minutes, remove from heat and plunge into ice bath to stop cooking. Peel egg; set aside.
  3. In medium skillet, saute chopped garlic in olive oil approximately 3 minutes; add spinach and stir 2 minutes, or until spinach begins to wilt. Remove from heat.
  4. Spread toast with hummus. Add wilted garlic-spinach. Cut egg in half and place on top of spinach. Sprinkle with red pepper flakes, salt and pepper.

Source: Sabra

Meal Ideas 30 January 2019

Find Better Balance for Family Meals this Year

(Family Features) This New Year, set a realistic resolution to take time to sit down with your family and eat balanced meals together. A few simple solutions and a dash of inspiration are all you need to set the tone for a year of health and wellness.

13583 lasagna

Last year, Americans were only meeting the U.S. Department of Agriculture’s MyPlate recommendations for vegetables, fruit, protein, dairy and grain consumption one week out of the entire year. While many families try to cook nutritious meals at home, a balanced plate can be hard to achieve. Educational programs, such as Nestlé’s Balance Your Plate, make it simple to create delicious and balanced meals by pairing frozen prepared meals and pizzas with made-from-scratch side dishes, which makes meeting the dietary guidelines a more attainable goal.

Frozen entrees are a convenient starting point for a well-rounded meal.

“It’s so important to me that we sit down as a family and have a nutritious meal,” said Kim Stoegbauer, creative director and founder of The TomKat Studio, who created a few easy ways to add some special touches to your next family dinner.

By pairing Stouffer’s Lasagna with Meat & Sauce, made with ingredients you would find in your own kitchen cupboard, with a homemade Panzanella Salad and Garlic Roasted Asparagus with Tomatoes and Balsamic, Stoegbauer demonstrates how easy it is to create a family-friendly meal without the hassle.

“It’s a frozen entree that you can feel good about feeding your family, especially paired with some delicious and easy-to-prepare sides,” Stoegbauer said.

Find more simple, delicious and well-balanced meal ideas to share with your family at nestleusa.com/nutrition/balance.

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Panzanella Salad

Recipe courtesy of The TomKat Studio blog on behalf of Stouffer’s
Serves: 8-10

  • 1          whole wheat baguette, cut into 1-inch cubes
  • 4          tablespoons extra-virgin olive oil, divided
  • 2          cloves garlic, minced
  • 1          tablespoon Dijon mustard
  • 3          tablespoons red wine vinegar
  • salt, to taste
  • pepper, to taste
  • 1          cup grape tomatoes, halved
  • 1          hothouse cucumber, diced
  • 3          assorted bell peppers, diced
  • 1/2       red onion, diced
  • 10        sprigs basil leaves, julienned
  1. Heat oven to 350° F.
  2. On baking sheet, spread bread in single layer and drizzle with 1 tablespoon olive oil. Bake 20 minutes, or until golden brown. Remove and set aside.
  3. In bowl, whisk together garlic, mustard, vinegar, salt and pepper with remaining olive oil to make vinaigrette. 
  4. In large bowl, toss ingredients together, making sure to coat all ingredients with vinaigrette. Serve immediately.

Garlic Roasted Asparagus with Tomatoes and Balsamic

Recipe courtesy of The TomKat Studio blog on behalf of Stouffer’s
Serves: 6

  • 2          pounds asparagus, ends trimmed
  • 1          pint cherry tomatoes 
  • 4          garlic cloves, minced
  • salt, to taste
  • black pepper, to taste
  • reduced balsamic vinegar
  1. Heat oven to 375° F. 
  2. On baking sheet, toss together all ingredients, except balsamic vinegar. Roast 15 minutes, or until asparagus is tender. Transfer asparagus and tomatoes to platter. Drizzle with reduced balsamic vinegar to taste and serve.

Tip: Add some leftover fresh basil to the top of your lasagna for a pretty and flavorful garnish that complements your sides.

Source: Stouffer’s

Meal Ideas 28 January 2019

A Winning Spread for the Big Game

(Family Features) Big-game watch parties call for big-game snacks, but that doesn’t have to mean complicated recipes or hours spent in the kitchen. Small bites and hearty dips made with real ingredients can be easy to prepare, and make an impressive spread that guests can enjoy from opening kickoff to the final whistle.  

To avoid the classic snacking fumble of having your guests’ chips crumbling in your dips, choose an option like Garden of Eatin’ Blue Tortilla Chips, the mother of all chips, made with organic whole blue corn kernels that are stone ground to perfection for thick, tasty and hearty chips that stand up to any dip.

To prepare for fellow viewers with other lifestyle or dietary needs, plan to offer snacks and dips that satisfy even the most finicky of fans. Prepare a double serving of guacamole and split it in two. Keep one as-is for an easy and healthy vegan option, and make BLT Guacamole with the rest.

Serve with Garden of Eatin’ Grain Free Cassava Chips, which are made with organic cassava, sunflower and chia seeds. Crafted to perfection, these gluten-free, grain-free, vegan, paleo-approved chips provide a tasty touchdown for the whole team.

If you’re looking to bring the heat with bold taste and just enough spice in each bite, go for a warm option like Tex-Mex Enchilada Queso. To save time, you can assemble it a few hours before kickoff or even a day ahead of the game then bake just prior to guests arriving. An easy way to make this recipe stretch is to make a portion without meat so you have a vegetarian option as well.

Find more recipes to bring victory to your game-day spread at gardenofeatin.com.
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BLT Guacamole

Recipe courtesy of Gaby Dalkin of What’s Gaby Cooking

  • 3          strips bacon
  • 3          avocados, seeds removed
  • 2          baby romaine lettuce leaves, halved and shredded
  • 1          small red onion, finely chopped
  • 2          tomatoes, finely chopped
  • 1          lime, juiced
  • 1          lemon, juiced
  • 2          tablespoons cilantro, chopped
  • 2          tablespoons chives, chopped
  • kosher salt, to taste
  • pepper, to taste
  • Garden of Eatin’ Grain-Free Cassava Chips
  1. Cook bacon according to package instructions. Drain on paper towel and break into small pieces.
  2. In medium bowl, roughly mash avocado. Add lettuce, onion, tomato and bacon. Stir lime juice, lemon juice, cilantro and chives into avocado. Season with salt and pepper, to taste.
  3. Serve with tortilla chips.

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Tex-Mex Enchilada Queso

Recipe courtesy of Gaby Dalkin of What’s Gaby Cooking

  •             Nonstick cooking spray
  • 8          ounces cream cheese, at room temperature
  • 1          cup sour cream
  • 1          tablespoon ground chili powder
  • 1          teaspoon ground cumin
  • 1/2       teaspoon garlic powder
  • 1/2       teaspoon kosher salt
  • 1          can (10 ounces) green enchilada sauce
  • 1          can (15 ounces) black beans, rinsed and drained
  • 1          can (10 ounces) diced tomatoes in green chilies, drained
  • 1          cup frozen corn, thawed
  • 1          cup freshly grated sharp cheddar cheese, divided
  • 1          cup shredded rotisserie chicken
  • chopped fresh cilantro
  • chopped green onions
  • Garden of Eatin’ Blue Corn Tortilla Chips, for serving
  1. Heat oven to 400° F.
  2. Lightly coat deep, 9-inch skillet with cooking spray.
  3. In large bowl, using hand mixer on medium speed, beat cream cheese, sour cream, chili powder, cumin, garlic powder and salt until smooth and well combined. Reduce speed to low then beat in enchilada sauce until incorporated. Stir in beans, tomatoes, corn, 1/2 cup cheddar cheese and shredded chicken.
  4. Transfer mixture to prepared baking dish. Top with remaining cheddar cheese. Bake 25-30 minutes until dip is hot and cheese is bubbly. Sprinkle with cilantro and green onions.
  5. Serve warm with tortilla chips.

Source: Garden of Eatin’

Meal Ideas 18 January 2019

Game Day Eats and Treats

Score major points with delicious dishes

(Family Features) If the crew is coming over to root for your favorite team, it may be time to spice up the menu. Whether you’re hosting the weekend get-together or watching the game after work, switch up your typical spread and serve something new to leave your guests cheering for more.

When it comes to choosing an ingredient that can lend a winning assist to nearly any dish and score you some major points, look no further than California Ripe Olives.

Variety is key when mapping out food for a crowd, regardless of the event. Plan on serving one main course and two sides, and consider no-fuss options like chips and dips. If there are kids in attendance, make sure there is something neutral for even the pickiest eaters to snack on. However, try your best to avoid anything that needs a knife and fork to eat – finger foods typically work best when the game is on and conversation is flowing.

The mild and unique taste of California Ripe Olives lends itself well to many different flavor pairings, such as these recipes for Pulled Pork Sandwiches with Peach-Olive Jam, Easy Olive Bread and Sun-Dried Tomato and Olive Tapenade. Whether your guests are fans of spicy, mild, sweet or savory, the only limit is your imagination when you pull a can of olives from the pantry.

Family farms across California grow 95 percent of the ripe olives consumed in the United States. Each can is a labor of love. Multi-generational family farms work with family-owned canneries in California to produce each can and ensure only the highest quality olives make it from the farm to your game-day table. For more creative ways to use olives, including family recipes from growers across California, visit CalOlive.org .

Simple Entertaining Tips to Take Your Table to the Next Level

  1. A colorful platter is an easy way to spice up a spread.
  2. Pair something salty with something sweet for a juxtaposition of flavors.
  3. If you’re serving food on neutral plates, add some colorful linens.
  4. Plan the menu around a central theme or ingredient.
  5. Guests love choices – making more options available can make for better spreads.
  6. Use versatile ingredients, like California Ripe Olives, to keep picky eaters happy.

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Pulled Pork Sandwiches with Peach-Olive Jam

  • 1          teaspoon olive oil
  • 3          pounds pork shoulder roast
  • kosher salt, to taste
  • ground black pepper, to taste
  • 4          cloves garlic, quartered
  • 4          cups low-sodium chicken broth
  • 8          ounces dried peaches
  • 1          tablespoon chili powder
  • 1          cup California Black Ripe Olives, wedged
  • 2          teaspoons country mustard
  • 1          ounce arugula
  • 8          onion rolls, split and toasted
  1. Heat oven to 375° F.
  2. In large, high-sided saute pan, heat oil over medium-high heat.
  3. Season pork with salt and pepper, to taste, and cook in pan 3-4 minutes on each side until browned.
  4. Stir in garlic and continue cooking 3-5 minutes.
  5. Pour in chicken broth, peaches and chili powder; bring to boil.
  6. Cover loosely with foil and bake in oven 2 hours.
  7. With slotted spoon, carefully remove peaches and transfer to small mixing bowl. Mix olives and mustard with peaches; set aside.
  8. Continue to cook pork in oven 30-60 minutes until fork tender.
  9. Allow to cool slightly then shred by pulling apart with fork.
  10. Assemble sandwiches by spooning pork onto toasted rolls.
  11. Top with arugula and peach-olive mixture.

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Easy Olive Bread

Recipe courtesy of The Wicked Noodle

  • 8          ounces cream cheese, softened
  • 1/4       cup unsalted butter, softened
  • 1/2       cup mayonnaise
  • 1          clove garlic, minced
  • 2          cups shredded cheddar cheese
  • 10        ounces California Green Ripe Olives, chopped
  • 2          green onions, chopped
  • 1          loaf French bread, sliced in half lengthwise
  1. Heat oven to 350° F.
  2. In bowl, mix cream cheese, butter and mayonnaise until thoroughly combined. Add garlic; stir well to distribute. Add cheddar cheese, green olives and green onions; stir to combine.
  3. Spread mixture on cut sides of bread. Bake 20-30 minutes, until cheese is hot, bubbly and starting to brown.

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Sun-Dried Tomato and Olive Tapenade

  • 1/2       cup shallots, chopped
  • 1/4       cup chopped smoked sun-dried tomatoes
  • 2          tablespoons extra-virgin olive oil
  • 2          tablespoons white balsamic vinegar
  • 2          cloves garlic, minced
  • 1          can (6 ounces) California Green Ripe Olives, drained
  • 1          can (6 ounces) California Black Ripe Olives, drained
  • 1/4       cup lightly packed fresh basil
  • sea salt, to taste
  • freshly ground pepper, to taste
  • crackers or toasted baguette slices
  1. In food processor, pulse shallots, sun-dried tomatoes, olive oil, vinegar and garlic until finely chopped. Add olives, basil, salt and pepper; pulse again until chopped.
  2. Cover and chill 1 hour.
  3. Serve with crackers or toasted baguette slices.

Note: Recipe can be prepared one day in advance.

Photo courtesy of The Wicked Noodle (Easy Olive Bread)

Source:  California Olive Committee

Meal Ideas 21 September 2018

What’s in the Can May Surprise You

Cooking with canned foods combines convenience and nutrition

(Family Features) Simple, convenient and versatile, canned foods provide an array of options for families looking to increase nutrition during mealtimes. However, some home chefs may not be aware of the benefits canned foods bring to the table. 

Consider these common consumer misnomers cleared up by the Canned Food Alliance:

Myth: Canned foods don’t count toward dietary goals.
Fact: Canned foods provide important nutrients that deliver on the USDA’s Dietary Guidelines, as all forms of fruits, vegetables, beans, meats and seafood – whether fresh, frozen, canned or dried – are recommended to help ensure a proper balance of nutrients. In fact, according to a survey conducted by the Canned Food Alliance, 95 percent of health professionals surveyed agree that all forms of food, including canned, can help consumers meet the USDA’s MyPlate fruit and vegetable recommendations.

Myth: Canned foods aren’t as nutritious as fresh or frozen foods.
Fact: Research published in the “Journal of the Science of Food and Agriculture” shows canned foods can be as nutritious, and in some cases more nutritious, than fresh and frozen counterparts.

Myth: Canned foods are filled with preservatives.
Fact: Because canned foods have already been cooked, preservatives aren’t necessary to prevent spoilage. The canning process itself preserves the food.

Myth: Canned foods are highly processed.
Fact: Once canned fruits and vegetables are picked and packed near peak ripeness, they’re cooked quickly at high temperatures to lock in nutrients, similar to the home-canning process.

Myth: Canned foods are high in sodium.
Fact: Salt and sodium aren’t required for preservation of canned foods, and low- and no-sodium canned food options are available. Additionally, draining and rinsing canned foods can further reduce sodium by up to 41 percent.

Find more canned food facts and recipes at mealtime.org.
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Chipotle Pumpkin Black Bean Chili

Recipe courtesy of the Canned Food Alliance
Prep time: 20 minutes
Cook time: 60-70 minutes
Servings: 4-6

  • 2          tablespoons vegetable oil
  • 1          onion, chopped
  • 1          rib celery, chopped
  • 2          jalapenos, seeded and chopped
  • 3          cloves garlic, minced
  • 1          teaspoon ground cumin
  • 1          teaspoon dried oregano
  • 1/4       teaspoon ground pepper
  • 2          tablespoons tomato paste
  • 1          can (28 ounces) no-salt added canned diced tomatoes
  • 1          cup canned pureed pumpkin
  • 1          cup no-salt-added canned chicken broth
  • 1          can no-salt-added canned black beans, drained and rinsed
  • 1          can (12 1/2 ounces) no-salt-added chicken, drained
  • 1          chipotle in adobo sauce, finely chopped
  • 1          teaspoon brown sugar
  • salt, to taste
  • 2          green onions, finely chopped
  • lime wedges, for serving
  1. In Dutch oven or large saucepan over medium heat, heat oil. Add onions, celery, jalapenos, garlic, cumin, oregano and pepper. Cook, stirring, 5-8 minutes, or until vegetables soften. Add tomato paste and cook 2 minutes.
  2. Add tomatoes, pumpkin puree, chicken broth, black beans, chicken, chipotles and brown sugar. Bring to boil. Reduce heat to low. Simmer, stirring occasionally, 1 hour, or until chili thickens. Add salt, to taste.
  3. Garnish with green onions and serve with lime wedges.

Tip: Add preferred canned beans, such as white kidney beans, pinto or Romano beans, in place of or in addition to black beans.  

Nutritional information per serving: 240 calories; 6 g fat; 35 mg cholesterol; 210 mg sodium; 29 g carbohydrates; 8 g fiber; 8 g sugar; 18 g protein; 7,390 IU vitamin A; 35 mg vitamin C; 98 mg calcium; 3.2 mg iron.

Source:  Canned Food Alliance

Meal Ideas 19 January 2018

Big Flavor for the Big Game

(Family Features) When hosting a game-day party, you’d think the focus would be on the score or the award-winning commercials, but it’s actually a great reason to indulge in flavor-filled bites. When the big day rolls around, let your guests obsess over the game while you serve up ooey-gooey dips, saucy wings and football-themed desserts that can keep them happily glued to their seats.

Dip into delicious. No watch-party menu is complete without a cheesy dip. This over the top dip brings big flavor and is perfect for kicking the party up a notch as your team works to post that next big win.

Slow cook your cornbread. Not only does this recipe for cornbread amp up the flavor with paprika, garlic powder and cheese, you can set it, forget it then enjoy it with your favorite chili or ribs.

Go ahead and wing it. Wings and football go together like quarterbacks and touchdowns. This year, try a south-of-the-border version and rub wings in cheesy taco seasoning. For extra flair, serve them on a platter with taco fixings.

Fan-favorite desserts. Win or lose, there’s always room for dessert. It can be surprisingly simple to create fun and tasty football-themed treats. These bite-size truffles require just five ingredients and are the perfect finishing touch(down) for your game-day spread.

Find more flavorful game-day recipes and ideas for your party at McCormick.com.
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Chocolate Raspberry Football Cookie Truffles

  • 4         cups crumbled chewy chocolate cookies
  • 1 1/2   cups marshmallow creme
  • 2         teaspoons McCormick Raspberry Extract
  • 12       ounces semi-sweet chocolate, chopped
  • 1         ounce white chocolate, melted
  1. In large bowl, mix crumbled cookies, marshmallow creme and raspberry flavor until well blended. Shape mixture into 1-inch ovals. Set aside.
  2. Melt chocolate as directed on package. Using fork, dip one cookie truffle at a time into chocolate. Tap back of fork 2-3 times against edge of dish to allow excess chocolate to drip off. Place on wax paper-lined tray. Refrigerate 30 minutes, or until chocolate is set.
  3. Spoon melted white chocolate into small, re-sealable plastic bag. Cut small piece from one bottom corner of bag. Close bag tightly then pipe lines on truffles to resemble football stitching. Let stand until chocolate is set.

Note: Cookies can be stored in covered container at room temperature up to 5 days.
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Texas Trash Dip

  • 1          package (8 ounces) cream cheese
  • 1          cup sour cream
  • 2          cans (16 ounces each) refried beans
  • 1          can (4 1/2 ounces) chopped green chilies, drained
  • 1          package McCormick Taco Seasoning Mix
  • 4          cups shredded Mexican cheese blend, divided
  • nonstick cooking spray
  • chopped cilantro (optional)
  • tomatoes (optional)
  • sliced olives (optional)
  • avocado (optional)
  • tortilla chips
  1. Heat oven to 350° F.
  2. In large, microwavable bowl, heat cream cheese and sour cream on high 1 minute, or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chilies, seasoning mix and 2 cups cheese; mix well.
  3. Spread bean mixture into 13-by-9-inch baking dish sprayed with nonstick cooking spray. Sprinkle with remaining cheese.
  4. Bake 25 minutes, or until cheese is melted. Top with cilantro, tomatoes, sliced olives and avocado, if desired. Serve with tortilla chips.

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Cheesy Taco Wings

  • 2 1/2    pounds chicken wing pieces
  • 1          package McCormick Cheesy Taco Mix
  • nonstick cooking spray
  • 3          cups chopped romaine lettuce
  • 1/4       cup finely chopped tomato
  • 2          tablespoons sliced green onion
  • 1       tablespoons crumbled queso fresco
  1. Heat oven to 450° F.
  2. In large bowl, toss chicken wings with seasoning mix. On large, shallow foil-lined baking pan sprayed with nonstick cooking spray, arrange wings in single layer.
  3. Bake 30-35 minutes, or until chicken is cooked through and skin is crisp.
  4. On large serving platter, arrange lettuce. Top with wings, tomato, green onion and queso fresco.

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Slow Cooker Cheesy Cornbread

  • Nonstick cooking spray
  • 1          cup milk
  • 3          eggs, beaten
  • 2          packages (8 1/2 ounces each) corn muffin mix
  • 1          teaspoon McCormick Paprika
  • 1/2       teaspoon McCormick Garlic Powder
  • 1/2       teaspoon salt
  • 1          cup frozen corn
  • 2          cups shredded cheddar cheese, divided
  1. Spray inside of 6-quart slow cooker with nonstick cooking spray. In slow cooker, mix milk, eggs, corn muffin mix, paprika, garlic powder and salt until well blended.
  2. Stir in corn and 1 cup cheese. Place clean kitchen towel over slow cooker and cover with lid.
  3. Cook 2 hours on high, or until toothpick in center of cornbread comes out clean. Uncover.
  4. Sprinkle cornbread with remaining cheese. Let stand, uncovered, 30 minutes, or until cheese is melted.

Source: McCormick

Appetizers & Sides 03 November 2017

Holiday Entertaining Excellence

(Family Features) From savory appetizers to delicious holiday gifts, cheese is a must-have holiday ingredient.

These recipes from Chef George Duran, host of TLC's "Ultimate Cake Off" and Food Network's "Ham on the Street," make it easy to elevate your cheeseboard, serve up delightfully delicate puffed pastries or make glass canning jar gifts to give away to guests. Each dish features Jarlsberg Cheese, which was created in 1956 and remains based on the original Norwegian recipe, offering a slightly nutty, mild and delicious taste that helps every dish live up to festive occasions.

Best known for its classic wedge, Jarlsberg is also available sliced and in snacks and crisps for simple appetizers, savory sides and even take-home treats your guests will love.

Find more ideas to elevate this holiday season at jarlsberg.com.

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Tomatoes Gratin

Servings: 4

  • 4 tomatoes
  • 2 ounces balsamic vinegar
  • 1/3 cup extra-virgin olive oil, plus 4 ounces, divided
  • 4 garlic cloves, sliced thin
  • 4 sprigs fresh thyme (or equivalent dried)
  • salt, to taste
  • pepper, to taste
  • 2 ounces pine (pignoli) nuts
  • 8 ounces shredded Jarlsberg Cheese
  1. Heat oven to 350° F.
  2. Cut tomatoes in half. In bowl, whisk together vinegar, 1/3 cup olive oil, garlic, thyme, salt and pepper; gently mix in tomatoes. Transfer to ovenproof dish. Place tomatoes cut-side up and bake 15 minutes.
  3. In pan, toast pine nuts with remaining olive oil until golden then set aside.
  4. When tomatoes are cool enough to handle, remove skins and return to baking dish. Sprinkle tomatoes with shredded cheese. Return to oven and broil about 5 minutes, or until cheese turns golden and bubbly. Top with toasted pine nuts.

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Cranberry and Walnut Phyllo Triangles

Servings: 4

Filling:

  • 1 cup chopped fresh or frozen cranberries
  • 1/3 cup sugar
  • 1/3 cup raisins
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon finely grated orange peel
  • 3 tablespoons freshly squeezed orange juice

Triangles:

  • 10 sheets fresh or frozen phyllo dough
  • 1/3 cup melted butter
  • 2 1/2 cups Jarlsberg Chunk Cheese, cut into 25 cubes
  • 2 cups chopped walnuts
  1. Heat oven to 375° F.
  2. In saucepan, combine cranberries, sugar, raisins, honey, orange peel and orange juice; bring to boil. Reduce heat and simmer uncovered 5 minutes, stirring occasionally. Cool to room temperature.
  3. Carefully lay one phyllo sheet on cutting board and brush with melted butter. Place another sheet of phyllo on top and brush with melted butter. Cover remaining sheets with damp towel to prevent drying out. Position brushed pastry horizontally and cut into five strips.
  4. Place 1/2 teaspoon cranberry filling, one cube of cheese and 1/2 teaspoon chopped nuts in lower corner of each strip. Fold dough over filling to form triangle. Fold triangle up then over, forming another triangle. Continue folding to end of strip. Brush top with melted butter and sprinkle with 1/2 teaspoon chopped nuts. Repeat with remaining strips of dough and remaining sheets of phyllo.
  5. Bake 12-15 minutes, or until golden brown. Cool on wire rack before serving.

Note: If using frozen phyllo dough, thaw in refrigerator overnight.

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French-Style Marinated Cheese

Servings: 1

  • 6 ounces Jarlsberg Original, Lite or Hickory Smoked Cheese
  • 2 ounces black or green olives
  • 1 small leek, bulb only (or small shallot)
  • 1 tablespoon fresh oregano or tarragon (or equivalent dried)
  • 1 teaspoon green or black peppercorns
  • 2 sprigs fresh thyme (or equivalent dried)
  • 1 clove garlic
  • 2 tablespoons white wine vinegar
  • 4 tablespoons extra-virgin olive oil
  • 1 glass canning jar
  1. Cube cheese and thinly slice olives and leek. Finely chop oregano and peppercorns, and finely mince thyme and garlic.
  2. To make marinade: Whisk vinegar with oil, oregano, peppercorns, thyme and garlic. Layer cheese, olives and leeks inside jar. Cover with marinade and seal tightly.
  3. Place jar in refrigerator to marinate 1 day. For best results, use within 3 days.

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Holiday Deviled Eggs

Servings: 12

  • 6 eggs
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon white vinegar
  • 1 teaspoon mustard
  • 1/4 cup mayonnaise
  • 1 cup shredded Jarlsberg Cheese

Topping options:

  • Paprika
  • Parsley
  • Bacon
  • Shredded Jarlsberg Cheese
  • Cooked crab meat
  • Scallions
  1. Boil large pot of water. Carefully add eggs and boil on high 2 minutes then simmer 13 minutes.
  2. While eggs cook, chop parsley and scallions, if desired.
  3. Once eggs are cooked, transfer to bowl of ice water; cool 8-10 minutes. Peel eggs and cut in half lengthwise. Separate egg yolks into another bowl. Reserve egg white halves.
  4. Combine egg yolks with salt, pepper, vinegar and mustard. Add shredded cheese and mayonnaise; mix until smooth.
  5. Spoon about 1 tablespoon of yolk mixture into each egg white half.
  6. Add toppings, as desired. For classic deviled eggs, sprinkle paprika and chopped parsley over eggs. For a savory alternative, cook four strips of bacon and chop. Top eggs with chopped bacon and shredded cheese. For a unique variation, try topping eggs with cooked crab meat and chopped scallions.

Source: Jarlsberg Cheese

Meal Ideas 25 October 2017

Warm Up Fall Meals with Wine

(Family Features) Fall is the perfect time to welcome warm, robust flavors to your kitchen as well as your wine glass. With its bold, spicy, dark fruit flavors, cabernet sauvignon is a perfect wine for crisp fall weather.

Cabernet sauvignon is more versatile for pairing than some believe. It pairs well with different cheeses, meats, hearty vegetables and even fish. The key to creating a great dining experience is balancing the flavor of the meal with an elegantly balanced wine. When cooking, consider the three main flavors: sweet, salty and sour.

Sweet sauces can make cabernet sauvignon taste harsh and astringent, which takes away from the fresh fruit flavors in the wine. However, sour and salty flavors can make the wine taste more vibrant, creating a velvety mouthfeel of soft tannins while making the fruit taste more pronounced.

A well-balanced cabernet, such as Sequoia Grove Winery’s Napa Valley Cabernet Sauvignon, pairs well with any meat or fish that is prepared with an acidic sauce or when given a squeeze of lemon juice. The winery, located in the heart of the Rutherford region in Napa Valley, specializes in the production of elegant, food-friendly cabernet sauvignon. Crafted by winemaker Molly Hill, the wine has aromatics of bright black cherries and blackberry, followed by cinnamon with a touch of black pepper. The palate is elegant with a round, full body, soft tannins and tasty blackberry flavors.

This recipe for a savory lamb shank stew has just the right amount of salt, acid and spice to create a deliciously balanced meal that is perfect to pair with an elegant glass of cabernet sauvignon. Learn more about Sequoia Grove’s wines and tasting seminars that include pairing suggestions at SequoiaGrove.com.
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Slow Cooker Lamb Shank Stew

Serves: 4

  • 1          yellow onion, diced
  • 2          celery stalks, diced
  • 2          carrots, peeled and diced
  • 3          garlic cloves, crushed
  • 2          cups chicken stock
  • 1          cup peeled, seeded and chopped tomatoes
  • 2          tablespoons tomato paste
  • 1          teaspoon chopped fresh thyme
  • 1          bay leaf
  • 4          lamb shanks, external fat trimmed
  • salt, to taste
  • freshly ground pepper, to taste
  • 2          tablespoons olive oil
  • lemon juice
  1. In slow cooker, combine onion, celery, carrots, garlic, chicken stock, tomatoes, tomato paste, thyme and bay leaf; stir.
  2. Season lamb shanks with salt and pepper. In large saute pan over medium-high heat, warm olive oil until nearly smoking. Add shanks and brown on all sides, about 5 minutes. Transfer to slow cooker and cook on high 6 hours.
  3. Transfer lamb shanks to large serving dish. Remove bay leaf from cooking liquid. Using blender or stick blender, add generous squeeze of lemon juice to cooking liquid and puree until smooth. Pour some sauce over shanks. Serve with cauliflower puree and glass of Sequoia Grove Cabernet Sauvignon.

Photo courtesy of Getty Images

Source: Kobrand Wine and Spirits

Breakfast & Brunch 14 July 2017

Start a Successful School Year with a Balanced Breakfast

How a breakfast with milk can help lead the way to academic success

(Family Features) As kids get ready to start a new school year, moms are also getting back into the swing of a morning routine. One thing that can’t be missed? A complete breakfast! Research shows eating breakfast helps kids concentrate and focus at school, giving moms good reason to serve up balanced nutrition before that first morning bell.  

This back-to-school season, start the day off strong and pair your little one’s breakfast with a glass of milk. An 8-ounce glass of milk gives kids 8 grams of high-quality protein plus other essential nutrients like calcium and vitamin D to the morning meal.

Most days, finding time for a balanced breakfast may be easier said than done. One way to help alleviate the morning rush is to make breakfast ahead of time, so it’s ready to go before sending kids off to school. These make-ahead Protein-Packed Eggs in a Nest are simple and fun to make. Served with an 8-ounce glass of milk, they make for a delicious breakfast to help start everyone’s school day off right.

Find more nutritious recipes to pair with milk at milklife.com.

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Protein-Packed Eggs in a Nest

Servings: 6 (2 nests per serving)

  • Nonstick olive oil spray
  • 4          cups frozen shredded potatoes, defrosted
  • 3          large eggs
  • 3          large egg whites
  • 1/4       cup fat free milk
  • 1/4       teaspoon salt
  • 1/8       teaspoon pepper
  • 1/3       cup cooked, lean ground turkey sausage, crumbled
  • 1/3       cup green bell pepper, diced
  • 1/3       cup tomatoes, chopped
  • spinach
  • mushrooms
  • 1/3       cup part skim mozzarella cheese, shredded
  1. Heat oven to 400° F and spray 12-well muffin tin with nonstick olive oil spray.
  2. Place a scoop of shredded potatoes into each muffin hole, pressing around edges to create “nest”. Bake for 15-20 minutes or until lightly golden. Remove pan from oven and using spoon, gently press any fallen potatoes back up against sides of each muffin hole. Turn oven down to 350° F.
  3. In a bowl, add eggs, egg whites, 1/4 cup milk, salt and pepper. Whisk to combine and place in fridge while preparing green pepper, tomatoes or additional vegetables.
  4. Stir cooked meat and vegetables into the bowl with egg mixture and pour equally between all “nests.” Sprinkle a pinch of cheese over each nest. Bake for 15-20 minutes or until egg is set.
  5. Remove from oven and serve with remaining 8-ounce glass of milk.

Note: Nests can also be stored in airtight bags in fridge once cool for 3-4 days, and be reheated for an on the go breakfast.

Nutritional information per serving: 200 calories; 4.5 g fat; 1.5 g saturated fat; 105 mg cholesterol; 17 g protein; 23 g carbohydrates; 1 g fiber; 510 mg sodium; 381 mg calcium (40% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of fat free milk.

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