recipes

Snacks 21 July 2017

Snack Smarter with Dairy

(Family Features) Americans are snacking more and more these days, with the average person consuming 25 percent of daily calories in the form of snacks. This school year, aim for an A-plus in nutrition by snacking smarter on nutrient-rich dairy products.

Snacking goes hand-in-hand with dairy products since they are a tasty, convenient and cost-effective way to fuel up throughout the day. There are a variety of grab-and-go milk, cheese and yogurt products that provide portable nutrition.

What’s more, dairy packs a nutritious punch. Together, milk, cheese and yogurt provide nine essential nutrients, including high-quality protein, an important nutrient to include in snacks since it helps you feel fuller longer. 

Boost your snacking IQ with these smart tips:

  • Add dairy to your favorite treats for a well-rounded snack. Pair cheese sticks with fresh fruit, such as an apple, pear or grapes. Reach for cheese cubes and whole-grain crackers when you want something savory. Or dip strawberries in yogurt for a tasty, sweet treat. For a kid-friendly snack, make it hands-on fun by creating colorful fruit and cheese kabobs.
  • Flavored milk provides the same nine essential nutrients as unflavored milk. The only difference is the addition of flavorings and minimal amounts of sugar, which can lead to improved consumption, especially among children.
  • Whip up a dairy-based smoothie made for an on-the-go snack or create your own yogurt parfait, such as this flavorful recipe that combines favorites like peanut butter and bananas in a deliciously refreshing treat.

For more tips and recipes to help you snack smarter, and for stories about dairy farm families and where dairy foods come from, visit MidwestDairy.com.

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Peanut Butter Banana Crunch Yogurt Parfait

Recipe courtesy of the Midwest Dairy Council
Prep time: 10 minutes
Servings: 1

  • 1          cup nonfat, light vanilla yogurt
  • 1          tablespoon creamy peanut butter
  • 1          tablespoon chopped walnuts
  • 4          pretzel twists, crumbled (about 1 tablespoon)
  • 1          banana, sliced
  1. In small bowl, mix yogurt and peanut butter together. In separate bowl, toss walnuts and pretzels together.
  2. In tall glass, build parfait. Layer 1/2 cup yogurt, half of banana slices and 1 tablespoon of walnut/pretzel mixture. Repeat layers. Serve immediately.

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Rainbow Fruit and Cheese Kabobs

Recipe courtesy of the Midwest Dairy Council
Prep time: 15 minutes
Servings: 6

  • 8          wooden skewers
  • 6          ounces Monterey Jack cheese, cut into 18 cubes
  • 1/2       cup strawberries, halved
  • 1/2       cup cantaloupe, cut into 3/4-inch cubes
  • 1/2       cup pineapple, cut into 3/4-inch cubes
  • 1          kiwi, peeled and cut into 6 pieces
  • 1/4       cup blueberries
  • 6          purple grapes
  1. Thread each skewer with one piece of cheese, one strawberry half, one cantaloupe cube, one pineapple cube, another piece of cheese, one piece of kiwi, two blueberries, one grape and another piece of cheese. Repeat pattern with remaining skewers.
Breakfast & Brunch 18 July 2017

Make Breakfast Time Anytime

(Family Features) Give your meals a wake-up call because breakfast is no longer just for mornings. From weeknight family dinners to a quick lunch, you can make mealtime fun with breakfast recipes any time of day.

Delicious, wholesome ingredients are the centerpiece of breakfast dishes, and hand-crafted Smithfield bacon, ham and sausage lends mouthwatering flavor to breakfast dishes you can enjoy all day, any day. Put a hearty spin on avocado toast or get creative with a protein-packed breakfast bowl.

Find more recipes you can enjoy morning, noon and night at Smithfield.com.

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Breakfast Avocado Toast with Bacon and Ham

Cook time: 30 minutes Serves: 4

  • 12        slices Smithfield Thick Cut Bacon
  • 16        ounces Smithfield Anytime Favorites Boneless Sliced Ham
  • 1 1/2-2 quarts water
  • 1          lime, juiced
  • 1          cup freshly made or refrigerated, prepared guacamole
  • 4          large eggs
  • 4          thick slices seeded whole-grain bread, toasted golden brown
  • freshly ground black pepper
  • 1          tablespoon chopped parsley or cilantro leaves
  1. Heat oven to 375° F. Lightly spray baking rack and place on top of foil-lined, rimmed baking pan. Separate strips of bacon and lay flat in single layer on rack. Bake 15-18 minutes, or until just crisp, rotating pan halfway through cooking. Using spatula, remove bacon from pan while warm; drain on paper towels.
  2. While bacon is baking, lay sliced ham on lightly sprayed, rimmed baking pan. Bake 5-7 minutes, or until warmed through. Keep bacon and ham warm.
  3. In saucepot over medium-high heat, heat water and lime juice until simmering. Crack eggs into small cups. Slowly add eggs one at a time to pot and simmer 4-5 minutes, or until whites are just set for runny yolk or a little longer for firmer yolk. Remove eggs from water with slotted spoon and drain on paper towel.
  4. Spread guacamole onto toast, topping each with sliced ham, egg, pepper and bacon. Sprinkle with parsley or cilantro and serve warm.

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Hearty Breakfast Bowl

Prep time: 10 minutes
Cook time: 30 minutes           
Serves: 4

  • 8          slices Smithfield Thick Cut Bacon
  • 16        ounces Smithfield Boneless Ham Steaks, cubed
  • 3          cups cooked steel-cut Irish or traditional oatmeal
  • 3 1/2-4 quarts water, divided
  • 1          pound fresh asparagus
  • 4          eggs
  • 2          cups fresh assorted berries
  • 1/2       cup walnuts
  • 1/3       cup pepitas (Spanish pumpkin seeds)
  1. Heat oven to 375° F. 
  2. Lightly spray baking rack and place on top of foil-lined, rimmed baking pan. Separate strips of bacon and lay flat in single layer on rack. Bake 15-18 minutes, or until just crisp, rotating pan halfway through cooking. Using spatula, remove bacon from pan while warm; drain on paper towels. Drain fat from pan. Place ham cubes on same rack and bake 5-7 minutes, or until heated through.
  3. Prepare oatmeal as directed on package and keep warm with ham and bacon.
  4. Over high heat, bring 2 quarts water to boil and blanch asparagus 1-2 minutes, or until tender-crisp when pierced with fork. With tongs or slotted spoon, remove asparagus; drain and reserve. In same saucepot over high heat, bring 1 1/2-2 quarts water to boil. Reduce heat to simmer and, using slotted spoon, carefully lower eggs into water individually. Cook 6 1/2 minutes for softer, jammy yolk or a little more for firmer yolk, keeping water simmering during cooking. Transfer eggs to bowl of ice water and chill 1 minute for easier peeling.

To assemble: divide oatmeal, asparagus, berries, ham and bacon among four bowls. Place peeled, halved egg in each bowl and top with walnuts and pepitas.

Source: Smithfield

Snacks 19 June 2017

Pop-ular Summer Snacks

(Family Features) From casual gatherings with friends to outdoor athletic activities and leisurely time at home, all of the best summer pastimes have one thing in common: tasty snacks make them more enjoyable.

Light, airy and fresh popcorn is a perfect summer snack. It’s naturally low in fat and calories, non-GMO and gluten free – all the makings of an ideal guilt-free treat. Whether you enjoy it one delicious handful at a time, sprinkled with seasonings or as an ingredient in fun summertime recipes, popcorn offers plenty of versatility for every occasion.

You can kick up the heat with a zesty popcorn mix or take a sweeter route with a blend of toasted coconut and bananas. No summer sporting event is complete without some good old toffee-style popcorn and nuts, and even a favorite like ice cream sandwiches can only get better with the addition of sweet, crunchy popcorn and candy.

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Spice Up Summer Snacks
Freshly popped popcorn is a light snack perfect for summer, and you can add just about any flavor to satisfy whatever you may be craving. Start by sampling these topping favorites then taste your way to other creative combinations.

  • Garlic salt
  • Parmesan cheese
  • Cumin
  • Oregano
  • Dry taco seasoning mix
  • Dry ranch-style seasoning mix
  • Lemon pepper
  • Italian herbs: oregano, basil, marjoram, thyme and crushed rosemary
  • French herbs: marjoram, thyme, summer savory, basil, rosemary, sage and fennel
  • Cinnamon
  • Brown sugar
  • Nutmeg

Find more popcorn recipes perfect for summer at popcorn.org.

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Coconut Monkey Mix

Yield: 7 cups

  • 1 cup flaked coconut (unsweetened or sweetened)
  • 6 cups popped popcorn
  • 1 tablespoon butter or margarine, melted
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • dash of nutmeg
  • 1 cup dried banana chips
  1. Heat oven to 325° F.
  2. Spread coconut in 13-by-9-inch baking pan, breaking up any clumps as needed. Bake 10 minutes, or until edges of coconut begin to brown.
  3. Spread popcorn over coconut and sprinkle with butter; toss. Sprinkle popcorn mixture with sugar, salt and nutmeg; toss.
  4. Bake 5 minutes longer, remove from heat and toss with banana chips. Serve immediately or cool and store in airtight container.

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Popcorn Chipwiches

Yield: 12

  • 2 1/2 quarts popped popcorn
  • 1 1/2 cups light brown sugar
  • 3/4 cup dark corn syrup
  • 1/2 cup butter
  • 1 tablespoon vinegar
  • 1/2 teaspoon salt
  • 1 package (6 ounces) chocolate pieces
  • 1/2 cup chopped walnuts
  • 2 pints brick-style vanilla ice cream
  1. Keep popcorn warm.
  2. In 3-quart saucepan, combine brown sugar, corn syrup, butter, vinegar and salt. Cook and stir until sugar dissolves. Continue to cook until hard ball stage (250 F on candy thermometer).
  3. Pour syrup over popcorn; stir to coat. Add chocolate pieces and nuts; stir just until mixed.
  4. Pour into two 13-by-9-by-2-inch pans, spreading and packing firmly. Cool.
  5. In each pan, cut 12 rectangles. Cut each pint of ice cream into six slices. Sandwich each ice cream slice between two popcorn rectangles.

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Ballpark Popcorn Crunch

Yield: 3 quarts

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 3 quarts unsalted popped popcorn
  • 1 cup chopped walnuts
  1. Heat oven to 350° F.
  2. Cream together butter and brown sugar until light and fluffy.
  3. In separate bowl, toss popcorn and walnuts. Add creamed mixture to popcorn and nuts. Combine until coated.
  4. Spread on large baking sheet in single layer.
  5. Bake 10 minutes, or until crisp.

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Beach Party Popcorn

Yield: 2 1/2 quarts

  • 1 teaspoon soy sauce
  • 1-2 drops hot pepper sauce
  • 1/3 cup melted butter
  • 2 quarts popped popcorn
  • 2 cups assorted seasoned snacks (crackers, pretzels, etc.)
  • 1/2 package (0.56 ounces) bacon-onion dip mix
  1. Heat oven to 350° F.
  2. Add soy sauce and hot pepper sauce to melted butter.
  3. Put popcorn and seasoned snacks in large bowl. Pour butter mixture over popcorn and snacks; toss. Sprinkle with bacon-onion dip mix; toss again.
  4. Spread mixture in 15 1/2-by-10 1/2-by-1-inch jelly roll pan and bake 8-10 minutes, stirring once.

Source: The Popcorn Board

Dessert 24 March 2017

Edible Easter Fun

(Family Features) Little ones (and big ones too) will have fun making these adorable Easter Lamb Carrot Cupcakes. Easter is a special time for bringing families together. Make memories happen in the kitchen when you get hands on with these sweet cupcakes made with Dixie Crystals Sugar. Marshmallow lambs sitting atop moist carrot cupcakes on a bed of green coconut grass are a sure way to sweeten any family gathering.

For more recipes to add fun and flavor to your Easter festivities, visit www.dixiecrystals.com.

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Easter Lamb Carrot Cupcakes

Servings: 12-16

  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ginger
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups finely shredded carrots
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans

Frosting:

  • 1 package (8 ounces) cream cheese
  • 1 stick or 1/2 cup unsalted butter, very soft
  • 4 cups Dixie Crystals Confectioners Powdered Sugar
  • 1/2 teaspoon vanilla extract

Royal icing:

  • 1 cup Dixie Crystals Confectioners Powdered Sugar
  • 2 1/4 teaspoons dried egg whites
  • 2 tablespoons warm water
  • 1/2 teaspoon lemon juice

Decoration:

  • 1 cup sweetened coconut
  • Green food coloring
  • Black food coloring
  • 1 bag regular size marshmallows
  • 1 bag miniature marshmallows
  • 24-36 pink jelly beans
  • 24 black jelly beans
  • 12-16 hard candy caramels
  1. Heat oven to 350°F.
  2. Place 16 cupcake liners in cupcake or muffin tin and set aside.
  3. Sift together flour, baking soda, cinnamon and ginger and set aside.
  4. In large bowl, whisk together eggs and vegetable oil until well blended. Add sugar, salt and vanilla; mix well.
  5. Add carrots, pineapple and nuts and combine well. Stir in flour mixture.
  6. Scoop into paper cups about 2/3 full. (May make more depending on size.)
  7. Bake until center of cupcakes bounce back when lightly pressed or inserted toothpick comes out clean, about 23 minutes. Allow to cool before frosting.
  8. For frosting, mix cream cheese and soft butter on low speed until blended. Add one cup powdered sugar and mix on low speed. Gradually add remaining powdered sugar and mix on low to medium speed until light and fluffy. Add vanilla and mix well. Set aside covered in refrigerator.
  9. Place coconut in bowl and add drop of green food color, mix by gloved hand until color is well distributed. (Add touch of yellow if color is too harsh.)
  10. Fill piping bag or food storage bag fitted with medium round decorating tip with cream cheese frosting.
  11. Prepare 2 small paper piping bags; set aside to prepare icing.
  12. To make royal icing, sift together powdered sugar with dried egg whites and place in bowl. Add water and lemon juice and whip several minutes to stiff mixture. Thin mixture with water if necessary.
  13. Place 3 – 4 tablespoons of royal icing in a small bowl and tint with black food coloring.
  14. Fill 2 small piping bags; one with white and the other with black royal icing. Set aside.
  15. Using cream cheese frosting pipe generous circle of frosting onto cupcake.
  16. Cut large marshmallow crosswise in half. Lay one and a half large marshmallows horizontally onto cupcake. Pipe thin layer of cream cheese frosting onto marshmallows.
  17. Starting at bottom surround large marshmallows with miniature marshmallows. Pipe a little cream cheese frosting onto first layer of mini marshmallow and stack another layer of mini marshmallows. Continue until completely covered.
  18. Press green coconut onto edges of cupcake.
  19. Position cupcake so circle side of large marshmallow faces you.
  20. For head, place hard caramel onto top edge of large marshmallow and ensure it is resting onto miniature marshmallows. (Remove some marshmallows to fit if necessary.)
  21. For ears, cut pink jelly bean lengthwise in half. Pinch beans to make pointy. Place next to head and use a little cream cheese frosting to make them stick.
  22. Cut black jelly beans in fours to create feet. Cut black jelly bean lengthwise to create tail. Attach with cream cheese frosting.
  23. Using white royal icing pipe eyes, followed by black. Pipe with black royal icing for nostrils.

Notes: When measuring flour, avoid firmly packing measuring cup. Mixing frosting on high will make it runny and too soft.

Source: Dixie Crystals Sugar

Breakfast & Brunch 04 January 2017

Cranberry-Orange Pecan Bread

  • 1 rounded cup fresh or frozen cranberries (about 4 1/2 ounces)
  • 2 cups unbleached all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup toasted pecans or walnuts, coarsely chopped
  • 1 large egg
  • 2/3 cup low-fat buttermilk
  • 6 tablespoons butter, melted
  • 2 tablespoons orange zest
  • 1/3 cup orange juice
  • 2 teaspoons Angostura Orange Bitters
  • 1/2 teaspoon vanilla extract
  1. Heat oven to 350° F. Lightly grease 9-by-5-inch loaf pan.
  2. If using frozen cranberries, spread berries out on cutting board and let rest for 10 minutes. Cut large cranberries in half.
  3. In large bowl, combine flour with sugar, baking powder, salt, baking soda, nuts and egg; blend thoroughly with whisk. Stir in cranberries.
  4. In small bowl, whisk together buttermilk, butter, orange zest, orange juice, bitters and vanilla extract. Add to dry ingredients and stir gently until fully moistened; do not over mix. Spoon batter into pan and smooth out top.
  5. Bake 50 minutes, or until toothpick inserted in center comes out clean. Let rest in pan 10 minutes then turn out onto wire rack to cool completely for at least 1 hour before slicing.

Source: Angostura

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Healthy 17 August 2016

Crunchy, Savory Summertime

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

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

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

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

13194 Red Leaf Salad with Candied Walnuts and Grapes

Red Leaf Salad with Candied Walnuts and Grapes

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

Nuts

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

Dressing

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

Salad

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

13194 Grilled Salmon with Spiced Almonds

Grilled Salmon with Spiced Almonds

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

Yogurt Sauce

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

Almonds

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

Salmon

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

Source: Fisher Nuts

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Dessert 10 August 2015

Cranberry Orange Bread

Ingredients
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup 2% Plain Chobani
  • 1 cup sugar
  • 1 egg
  • 3/4 cup orange juice
  • 1 tablespoon grated orange zest
  • 1 1/2 cups fresh cranberries
  • 1/2 cup walnuts, lightly toasted and chopped coarsely
Preparation
  1. Preheat oven to 350°F. Spray 9 x 5-inch loaf pan with nonstick spray. In medium bowl, combine dry ingredients. Set aside.
  2. In large bowl, mix together Chobani and sugar. Add egg and combine. Stir in orange juice. Add dry mixture to wet mixture. Mix only until just combined. Carefully, fold in orange zest, cranberries and walnuts. Pour into prepared pan.
  3. Bake for 1 hour or until a toothpick inserted comes out clean. Cool in pan on wire rack for 10 minutes. Carefully invert pan to remove, and finish cooling on rack.
  4. Wrap in plastic and foil. This bread is extra delicious on the second day.
Nutrition

Calories: 160
Total Fat: 3.5g
Cholesterol: 15mg
Protein: 5g
Carbohydrates: 31g
Sodium: 230mg

Serves

Yield: 10 (3/4-inch) slices

Source

Chobani

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