recipes

Main Dishes 09 March 2017

Easy Al Fresco Entertaining

13669 detail image embed3

(Family Features) Warmer weather is often welcome for a variety of reasons, but there’s something nearly irresistible about enjoying a meal outdoors. Whether you plan to gather on the patio or pack a picnic for the park, dining al fresco is an easy way to turn a meal into a full-fledged event.

Begin your meal with chicken sandwiches crafted on the grill and a seasonal pasta salad on the side then finish it with a glass of white wine and a dessert made for al fresco entertaining – cheesecake topped with fresh berries and mint.

For more al fresco recipes and entertaining tips, visit Culinary.net.

Serve a Sensational Side
This pretty side dish is made for sharing. Made with fiber-rich, whole-wheat pasta, colorful plum tomatoes and balanced out by the crisp, bright flavors of balsamic vinegar and fresh basil, this pasta salad is perfect for outdoor events and gatherings. Find more good-for-you recipes at AICR.org.

13669 detail image embed1

Pasta Salad with Tomatoes

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

  • 8 ounces whole-wheat small pasta (fusilli or farfalle), cooked according to directions
  • 1/4 cup balsamic vinegar
  • 4 tablespoons finely chopped fresh basil, divided
  • 1 teaspoon turbinado sugar (optional)
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1/8 teaspoon crushed red pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 4 cloves garlic, minced and divided
  • 1 medium green bell pepper, finely chopped
  • 4 plum or Roma tomatoes, coarsely chopped
  • 1 slice whole-wheat or multigrain bread
  1. In bowl, cover and chill pasta.
  2. In large mixing bowl, combine vinegar, 2 tablespoons basil, sugar, salt, pepper, red pepper, 2 tablespoons oil and half of minced garlic. Whisk to combine well. Add pasta, bell pepper and tomatoes, and toss gently until well coated.
  3. In food processor or blender, pulse bread to produce coarse crumbs. In medium skillet, heat remaining oil over medium-high heat. Stir in breadcrumbs and garlic. Saute 1 1/2-2 minutes until browned and crisp. Remove from heat and let cool.
  4. Top pasta with garlic crumbs and remaining basil.

Pair Like a Pro
When it comes to pairing wine with food, even experts agree that desserts can pose a challenge. A wide variety of flavor combinations can make it hard to find the perfect selection to serve with your sweet treat. While there’s no exact science to wine pairing, these simple tips can help you make your selection.

Sweet Cheesecake
A good rule: the lighter the dessert, the lighter the wine. Avoid heavy reds for a sweeter dessert and instead pair with a crisp white like Chardonnay, such as Joseph Carr from Sonoma, California.

Citrusy Lemon Meringue Pie
Lemon flavors can sometimes be polarizing, but complementing this dessert with an equally citrusy wine can work wonders. Try pairing with a food-friendly pinot grigio or a sauvignon blanc.

Rich Chocolate Cake
Red wine with chocolate seems like a no-brainer, but not all red wines are created equal. For a richer delicacy like this devil’s food cake, try something like Villa Pozzi Nero D’avola, a more fruit-forward, easy-drinking red varietal.

For more tips and wine selections, visit winefix.com.

13669 detail image embed2

New York-Style Honey Cheesecake

Recipe courtesy of the National Honey Board

  • 2 cups graham cracker crumbs
  • 1/2 cup butter or margarine, melted
  • 4 packages (8 ounces each) cream cheese
  • 3/4 cup honey
  • 1/4 cup flour
  • 5 eggs
  • 1/3 cup heavy cream
  • 1 tablespoon lemon zest, grated
  • 1 teaspoon vanilla
  • fresh berries, for garnish
  • fresh mint, for garnish
  1. To make crust: In small bowl, stir together graham cracker crumbs and butter until well blended. Press mixture evenly onto bottom and sides of greased 9-inch springform pan; set aside.
  2. Heat oven to 350° F.
  3. To make filling: In electric mixer bowl, combine cream cheese, honey and flour. Beat until smooth. Add eggs one at a time, beating well after each. Beat in cream, lemon zest and vanilla.
  4. Pour cream cheese mixture over crust; bake 15 minutes. Lower oven temperature to 200 F and bake 1 hour and 30 minutes longer, or until center no longer looks wet or shiny.
  5. With oven off and door ajar, let cheesecake cool 1 hour in oven. Remove cheesecake to rack to cool completely.
  6. Cover and refrigerate cheesecake at least 4 hours before serving. Garnish with fruit and fresh mint. Pair with chardonnay like Joseph Carr.

Go for Grilled Chicken
Few things go better with warm weather than firing up the grill and enjoying a meal in the fresh air. These chicken sandwiches, which are topped with Brie, pesto, fresh tomato and arugula on sourdough bread and toasted on the grill, are just the excuse you need to get outside and enjoy the weather with family and friends. Find more patio-perfect recipes at chickenroost.com.

13669 detail image embed4

Grilled Chicken Sandwiches with Pesto, Brie and Arugula

Recipe courtesy of the National Chicken Council
Servings: 4

  • 1/2 cup olive oil, divided
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 pound thin-cut chicken cutlets
  • 1/4 cup basil pesto, divided
  • 1 large tomato
  • 8 slices crusty sourdough bread
  • 4 ounces Brie, thinly sliced
  • 1 cup packed baby arugula
  1. Heat grill to high.
  2. Combine 1/4 cup olive oil, lemon juice, garlic, salt and pepper; pour into plastic zipper bag. Add chicken, seal and marinate at least 30 minutes.
  3. Grill chicken 2-3 minutes, turn and grill another 2-3 minutes, or until chicken registers internal temperature of 160 F. Remove and reserve.
  4. Spread each piece of bread with 1/2 tablespoon pesto. Slice tomato into eight slices.
  5. Place chicken on four bread slices. Top with Brie slices, arugula and two tomato slices. Top with remaining bread slices, pesto side toward tomato.
  6. Brush outside of each sandwich with about 1/2 tablespoon of remaining olive oil. Place on grill, reduce heat to medium and grill 2-3 minutes per side, or until bread is nicely toasted and cheese is melted.
  7. Remove from heat, cut each sandwich in half and serve.

Photo courtesy of Getty Images (pasta salad)

Photo courtesy of 275847/Shutterstock.com (cheesecake)

Photo courtesy of Getty Images (grilled chicken sandwich)

Source: Culinary.net

Save

Save

Save

Save

Healthy 13 September 2016

Ripe for Pairing

(Family Features) Enjoying the bounty of harvest means creating dishes that celebrate the most intense character and flavors a region can deliver. Put a fresh twist on farm-to-table goodness by pairing two vine-ripened garden treasures: heirloom tomatoes and crisp, refreshing white wine.

Northern California’s Sonoma County is known for some of the nation’s finest vineyards. It’s also a culinary destination with a wide range of farms and artisan food purveyors. The Kendall-Jackson Wine Estate and Gardens offers the best of both: sampling wine while exploring the four-acre estate’s culinary garden, which offers a wide array of unique crops, including 150 varieties of heritage tomatoes.

Inspired by the annual Kendall-Jackson Heirloom Tomato Festival, which celebrates its 20th anniversary this year, these recipes are a twist on classic favorites, delighting the palate by pairing farm-fresh tomatoes with the perfect wine. A perfect accompaniment to grilled chicken, this simple tomato and mozzarella salad is only better paired with Chardonnay. Or, for an elevated take on an old southern favorite, serve up these fried green tomatoes with a glass of Sauvignon Blanc.

Find more pairing tips and recipes featuring seasonal ingredients at kj.com.

13386 Tomato Mozarella Salad

Heirloom Tomato and Mozzarella Salad

Servings: 4

  • 2 1/2 pounds heirloom tomatoes, mixed varieties
  • 1/4 cup good quality extra-virgin olive oil
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1/4 cup micro basil (or 1 dozen basil leaves, sliced and torn), divided
  • 2 large balls fresh mozzarella, cut into wedges
  • flaked sea salt
  1. Slice tomatoes into 3/4- to 1-inch thick wedges. In large bowl, add tomatoes, olive oil, kosher salt, pepper and half the basil. Toss and allow to marinate 2 minutes. Arrange tomatoes and mozzarella on serving plate, alternating each. Pour marinating liquid over tomatoes and mozzarella. Garnish with remaining basil and sprinkle with sea salt and pepper.

Serve with Kendall-Jackson Grand Reserve Chardonnay. Chardonnay’s flavors of orchard fruit complement the sweetness of late summer tomatoes.

13386 Fried Green Tomatoes

Fried Green Tomatoes with Delice de la Vallee

Servings: 4

  • 2 large unripe green tomatoes, sliced 1/2-inch thick
  • 1 cup buttermilk
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons rice oil (or other neutral flavored oil)
  • 1/4 teaspoon good quality sea salt
  • 1/4 cup Delice de la Vallee
  • 1 ounce trout caviar, for garnish (optional)
  • 1 ounce purslane, picked
  1. In medium bowl, soak tomatoes in buttermilk at least 30 minutes (or as long as overnight).
  2. In large bowl, mix flour, cornmeal, kosher salt and pepper. Using tongs or fork, remove tomato slices from buttermilk and coat with cornmeal-flour mixture.
  3. In 12-inch cast iron skillet, add oil and heat over medium-high heat. Place tomato slices in skillet in batches and fry until golden brown on both sides.
  4. Place fried tomatoes on paper towel-lined plate and sprinkle with sea salt. Place tomatoes on serving plate and garnish with cheese, caviar, if desired, and purslane.

Serve immediately with Kendall-Jackson Vintner’s Reserve Sauvignon Blanc. The crisp Sauvignon Blanc matches the acidity in the tomatoes.

Note: Fromage Blanc, cream fresh or sour cream can be substituted for Delice de la Vallee.

Source: Jackson Family Wines

Save

Save

Save

Save

Save

Beef 11 August 2015

Sensational Sizzle!

Grilled Peppery Top Round Steak With Parmesan Asparagus
Bruschetta Burgers
Classic Beef Kabobs

(Family Features) - The satisfying sound of sizzling beef ... the one-of-a-kind aroma of steak on the grill ... is your mouth watering yet? Get ready to give in to temptation, because outdoor grilling season is here and you have more tantalizing beef choices than ever.

USDA guidelines identify 29 cuts of beef as lean, including many favorites, such as top sirloin, tenderloin and top round steaks, and 95% lean ground beef. That means there are more lean and nutrient-rich ways to satisfy the craving that only beef can answer. More ways to enjoy a meal that gives you the protein you need to maintain a healthy, active lifestyle.

So fire up the grill and let the flames of passion burn - because beef is the hottest thing going.

For more information about beef, visit www.BeefItsWhatsForDinner.com.

Beef on the Grill

  • Grill beef over medium heat. Too high heat can cause the exterior to char before the interior reaches the desired doneness. Charring or overcooking beef is not recommended.
  • Always cook burgers to 160°F, turning occasionally with a spatula - no pressing, please! Insert an instant-read thermometer directly from the side into the center of the burger to accurately determine the temperature. The color of cooked ground beef is not a reliable indicator of doneness.
  • Turn steaks occasionally with tongs. Forks pierce the meat, and flavorful juices are lost. Use an instant-read thermometer inserted horizontally from the side into the center of steaks to determine doneness. The thermometer will register 145°F for medium rare, 160°F for medium steak doneness.

8521 sensational sizzle 2 1874

Grilled Peppery Top Round Steak With Parmesan Asparagus

Description

The satisfying sound of sizzling beef ... the one-of-a-kind aroma of steak on the grill ... is your mouth watering yet?

Ingredients
  • 1 beef top round steak, cut 3/4 inch thick (about 1 pound)
  • 1 pound asparagus, trimmed
  • 1 teaspoon olive oil
  • 3 tablespoons shredded Parmesan cheese
  • Salt
Marinade
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme
  • 2 large cloves garlic, minced
  • 2 teaspoons steak seasoning blend
  • 1 teaspoon crushed red pepper
Preparation
  1. Combine marinade ingredients in medium bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Remove steak from marinade; discard marinade. Toss asparagus with oil. Place steak in center of grid over medium, ash-covered coals; arrange asparagus around steak. Grill steak, uncovered, 8 to 9 minutes for medium rare (145°F) doneness, turning occasionally. (Do not overcook.) Grill asparagus 6 to 10 minutes or until crisp-tender, turning occasionally. (Over medium heat on preheated gas grill, covered, steak 10 to 11 minutes; asparagus 8 to 12 minutes.)
  3. Immediately sprinkle cheese over asparagus. Carve steak into thin slices. Season with salt, as desired. Serve with asparagus.
Preparation and Cooking Time

30 to 40 minutes

Marinate Time

6 hours or overnight

Calories: 238g | Total Fat: 10g
Cholesterol: 64mg | Protein: 31g
Carbohydrates: 5g | Sodium: 272mg

Serves

4 servings

Notes, Tips & Suggestions:

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

8521 sensational sizzle 1874

Bruschetta Burgers

Ingredients
  • 1 pound ground beef
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced green onions
  • 1 teaspoon minced garlic
  • Salt and pepper
  • 4 slices rustic crusty bread, cut 1/2 inch thick
  • Olive oil
Bruschetta Topping:
  • 3/4 cup chopped red tomatoes
  • 1/2 cup chopped yellow tomatoes
  • 1 tablespoon thinly sliced fresh basil
  • 1/4 teaspoon minced garlic
  • 1/2 teaspoon salt
  • Pepper
Preparation
  1. Combine Bruschetta Topping ingredients in medium bowl; set aside.
  2. Combine ground beef, cheese, green onions and garlic in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
  3. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes (over medium heat on preheated gas grill, covered, 7 to 8 minutes), turning occasionally, until instant-read thermometer inserted horizontally into center registers 160°F.
  4. Meanwhile brush both sides of bread slices with oil. About 3 minutes before burgers are done, place bread on grid. Grill until lightly toasted, turning once. Season burgers with salt and pepper, as desired. Place 1 burger on each bread slice; top each with 1/4 cup Bruschetta Topping. Serve open-faced.
Preparation and Cooking Time

30 to 35 minutes

Calories: 285g | Total Fat: 8g
Cholesterol: 69mg | Protein: 29g
Carbohydrates: 23g | Sodium: 653mg

Serves

4 servings

Notes, Tips & Suggestions:

Cook's Tip: If using 95% lean ground beef, combine ground beef with 1/4 cup soft bread crumbs, 1 egg white and ingredients as directed above.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of iron.

8521 classic beef kabobs 1874

Classic Beef Kabobs

Ingredients
  • 1 pound well-trimmed boneless beef top sirloin or beef tenderloin steaks, cut 1 inch thick
  • 8 ounces medium mushrooms
  • 2 medium red, yellow or green bell peppers, cut into 1-inch pieces
  • Salt
Seasoning
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves, crushed
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground black pepper
Cucumber-Yogurt Sauce
  • 1/2 cup plain yogurt
  • 1/3 cup finely chopped seeded cucumber
  • 2 tablespoons crumbled feta cheese
  • 1 clove garlic, minced
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
Preparation
  1. Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell pepper pieces; toss to coat.
  2. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
  3. Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 7 to 9 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.
  4. Meanwhile combine sauce ingredients in small bowl. Serve with kabobs.
Preparation and Cooking Time

30 to 35 minutes

Calories: 280g | Total Fat: 13g
Cholesterol: 55mg | Protein: 31g
Carbohydrates: 9g | Sodium: 200mg

Serves

Makes 4 servings

Notes, Tips & Suggestions:

Cook's Tip: Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.

SOURCE: The Beef Checkoff

Vegetarian 10 August 2015

Penne Pasta With Sun-Dried Tomato Cream Sauce

Ingredients
  • 2 cups (8 ounces) dry penne pasta
  • 8 sun-dried tomatoes, chopped (about 1/3 cup)
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk
  • 2 cups (8-ounce package) shredded Italian-style four cheese blend
  • 1 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
Preparation
  1. COOK pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.
  2. MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.
  3. ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.


Calories: 260 | Total Fat: 10g
Cholesterol: 30mg | Protein: 15g
Carbohydrates: 28g | Sodium: 390mg

Serves

Makes about 7, 1/2-cup servings

Source Nestlé Carnation Milks

Appetizers & Sides 10 August 2015

Mexican Fiesta Dip

Ingredients
  • 2 (16-ounce) can Goya black beans, drained and rinsed
  • 1 (14.25-ounce) can Muir Glen diced tomatoes no salt added
  • 2 (11-ounce) cans Del Monte Golden Sweet Whole Kernel Corn no salt added, drained
  • 1 (4.5-ounce) can Old El Paso green chilies chopped, drained
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon Tabasco pepper sauce
  • 1 large ripe avocado, peeled, pitted and diced
  • 2 tablespoons fresh chopped cilantro
  • Baked tortilla chips
Preparation
  1. In large bowl combine black beans, diced tomatoes with liquid, corn, green chilies, olive oil, vinegar, salt and Tabasco. Cover and refrigerate 3-4 hours, stirring occasionally.
  2. To serve, stir in avocado and cilantro to mix well. Serve with tortilla chips.
Source

Can Manufacturers Institute

Appetizers & Sides 10 August 2015

California Wine Country Tapenade

Ingredients
  • 1/2 cup chopped shallots
  • 1/4 cup chopped smoked sun-dried tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 2 cloves garlic, minced
  • 1 6-ounce can California Green Ripe Olives, well drained
  • 1 6-ounce can California Black Ripe Olives, well drained
  • 1/4 cup lightly packed fresh basil
  • Sea salt and freshly ground pepper to taste
  • Crackers or toasted baguette slices
Preparation
  1. Place shallots, sun-dried tomatoes, olive oil, vinegar and garlic in a food processor and pulse on and off until finely chopped.
  2. Add olives, basil, salt and pepper and pulse again until chopped.
  3. Cover and chill for 1 hour. (May be prepared 1 day ahead.) Serve with crackers or toasted baguette slices.
Preparation Time

10 minutes

Chill Time

1 hour

Serves

Makes 8 to 10 servings

Source

California Olive Committee

Appetizers & Sides 10 August 2015

Greek Pasta Salad

Ingredients

Sun-Dried Tomato Salad Dressing

  • 3/4 cup sun-dried tomatoes, drained or rehydrate if dry
  • 2/3 cup olive oil
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons capers
  • 3 cloves garlic
  • 3 tablespoons Kikkoman Rice Vinegar

Salad

  • 1/4 cup Kikkoman Thai Style Chili Sauce
  • 4 cups rotini pasta, cooked
  • 1/2 cup cucumber, peeled and seeded
  • 1 cup cherry tomatoes
  • 1 cup green bell pepper strips
  • 1 4-ounce package feta cheese, crumbled
  • 1 3.8-ounce can black olives, sliced and drained
  • 3/4 cup chopped green onions
  • 1/2 tablespoon chopped dill weed
Preparation
  1. For dressing, whisk together sun-dried tomatoes, olive oil, basil, capers, garlic and rice vinegar. Set aside.
  2. For salad, whisk together 1 cup salad dressing and chili sauce, set aside. In large bowl, combine pasta and remaining ingredients, tossing to combine. Serve with salad dressing.
Serves

Servings 6

Source

Kikkoman

Ethnic 07 August 2015

Mexican Lasagna

 
Ingredients
  • 1 can (10 3/4 ounces) Campbell's Condensed Cheddar Cheese Soup
  • 1/4 cup milk
  • 1 package (about 1 ounce) fajita seasoning mix
  • 1 pound ground beef
  • 1 can (10 3/4 ounces) Campbell's Condensed Golden Mushroom Soup
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons dried oregano leaves, crushed
  • 12 corn tortillas (5-to 6- inch)
  • Chopped tomatoes (optional)
  • Sliced green onions (optional)
Preparation
  1. Stir cheese soup, milk and half the fajita seasoning in medium bowl until mixture is smooth.
  2. Cook beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
  3. Stir mushroom soup, water, chili powder, oregano and remaining fajita seasoning in skillet and heat to a boil. Reduce heat to low. Cook for 5 minutes. Remove skillet from heat.
  4. Place 3 tortillas in the bottom of a 2-quart shallow baking dish, overlapping slightly. Spread 1 cup beef mixture over the tortillas. Repeat layers twice. Top with remaining tortillas. Spread the cheese soup mixture over the tortillas.
  5. Bake at 350°F. for 30 minutes or until hot and bubbling. Let stand for 10 minutes. Sprinkle with the tomatoes and onions, if desired.
Preparation Time

20 minutes

Bake Time

30 minutes

Standing Time

10 minutes

Serves

Makes 6 servings

Source Campbell's

About Us

We love cooking, eating, and connecting with people from around the world.

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.