Family-Friendly Ways to Rethink Favorite Recipes
(Family Features) Freshen up family dinners by adding new ingredients like pecans, with natural richness and subtle sweetness coupled with irresistible crunch.
Kitchen staples are being used to add twists to traditional dishes, so finding an item you can use to mix up classic family recipes is key. Pecans pack flavor, texture and nutrition all in one bite, and they have a long shelf life. Shelled pecans can be kept in airtight containers in the refrigerator for about nine months and for up to two years in sealed plastic bags in the freezer.
While pecans are beloved in classic desserts, like pecan pie, they also offer a variety of nutrition benefits that can be added to nearly any meal. They are among the highest in “good” monounsaturated fats, contain 3 grams of plant protein per serving and are a source of fiber, flavonoids and minerals like manganese, which is essential for metabolism and bone health.
Nearly two decades of research document the heart-health benefits of pecans. In fact, according to the U.S. Food and Drug Administration, scientific evidence suggests but does not prove that eating 1 1/2 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. One serving of pecans (28 grams) has 18 grams of unsaturated fat and only 2 grams of saturated fat.
Add crunch to this Chinese Chicken Salad with Pecans by swapping out croutons, use chopped pecans as a flavorful and nutrient-dense coating for Pecan Chicken Meatballs and bake this Pecan Banana Bread as a nutritious and kid-friendly breakfast or snack to fill your home with a delicious scent.
Discover more nutritious recipes at AmericanPecan.com
Pecan Chicken Meatballs
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 9 meatballs
- 1 pound ground chicken
- 1/4 cup spinach, chopped
- 1 tablespoon fresh lemon juice
- 1 egg
- 1 teaspoon minced garlic
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup finely chopped fresh pecan pieces, divided
- Heat oven to 400° F. Line baking sheet with parchment paper.
- In large bowl, mix ground chicken, spinach, lemon juice, egg, garlic, onion powder, paprika, salt, pepper, cayenne (if desired) and 1/2 cup pecans until well combined.
- Roll chicken mixture into 1 tablespoon- sized meatballs.
- Place reserved pecans in bowl. Roll meatballs in pecans to coat then place on prepared baking sheet.
- Bake 20-30 minutes until meatballs are cooked through.
- Serve warm with sauces for dipping or over pasta.
Chinese Chicken Salad with Pecans
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4
Dressing:
- 1/4 cup pecan butter
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1 1/2 teaspoons soy sauce
- 2 tablespoons warm water, plus additional as needed (optional)
Salad:
- 4 ounces dried thin rice noodles
- cold water
- 4 cups chopped romaine lettuce
- 4 cups chopped iceberg lettuce
- 1/4 cup toasted and chopped pecans
- 2 scallions, finely chopped
- 1 cup bean sprouts
- 1/2 cup crispy wontons
- 1 cup mandarin oranges
- 2 tablespoons sesame seeds
- 2 cups rotisserie chicken breast, chopped
- To make dressing: In medium bowl, whisk pecan butter, rice vinegar, honey, sesame oil and soy sauce until smooth.
- Add 2 tablespoons warm water and whisk until incorporated. Add additional water, 1 teaspoon at a time, if desired, until dressing reaches pourable consistency.
- To make salad: Cook rice noodles according to package instructions. Once cooked, drain and transfer to bowl with cold water to keep from sticking.
- In large bowl, toss romaine and iceberg lettuces, pecans, scallions, bean sprouts, crispy wontons, mandarin oranges and sesame seeds.
- Divide salad among four plates; top each with 1/2 cup chicken and serve with dressing.
Pecan Banana Bread
Prep time: 15 minutes
Cook time: 60 minutes
Servings: 8
- 10 ounces gluten-free baking flour mix
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 flax eggs
- 1 cup organic brown or coconut sugar
- 1/2 cup coconut oil
- 1/2 vanilla bean
- 1/2 cup vegan yogurt
- 3/4 cup mashed bananas, ripe
- 1 cup raw pecan pieces, chopped, plus additional for topping
- Heat oven to 350° F. Prepare 9-by-5-inch banana bread pan.
- In medium bowl, sift flour mix, baking powder, baking soda and sea salt; whisk to combine.
- In mixer bowl, mix eggs, sugar and coconut oil 2 minutes on medium-low speed.
- Scrape vanilla bean and add to mixture. Add vegan yogurt and mashed bananas; mix 2 minutes on medium-low speed.
- Remove bowl from mixer and fold 1 cup raw pecan pieces into batter until evenly distributed.
- Add batter to banana bread pan and use spatula to smooth down top. Sprinkle additional pecan pieces on top.
- Bake banana bread on top rack 60 minutes until toothpick comes out with few crumbs but not completely clean.
- Remove from oven and allow to cool 10 minutes in pan. Hold sides of pan and flip onto wire rack.
- Allow bread to cool completely. Slice as desired.
Source: American Pecan Council
Take Holiday Hosting to the Next Level
(Family Features) It can be easy to impress your holiday guests without overdoing it in the kitchen by putting to use recipes that require little time to prep. After all, those precious moments with loved ones are meant for reflection and conversation, but that doesn’t mean you have to settle for lesser dishes.
Appetizers like Beet Carpaccio Salad with Toasted Hazelnuts and Caprese Avocado Toast provide aesthetic appeal and taste to tide appetites. As one of the key ingredients, Filippo Berio Classic Balsamic Glaze adds tanginess and artistic flair for flavorful small bites.
Go above and beyond with a main course that’s prepped in 10 minutes and ready in less than two hours like this Rosemary and Raspberry Balsamic Roasted Leg of Lamb, which can be the center of attention as guests dig in for a delightful meal.
Finally, for a nightcap worth celebrating, this Dark Chocolate and Cherry Cheesecake can serve a crowd thanks to ingredients like Filippo Berio Raspberry Balsamic glaze, providing tangy, fruity flavor with its rich, smooth blend of raspberry juice and balsamic vinegar of Modena.
Find more holiday recipes that can take your gathering to the next level at filippoberio.com.
Rosemary and Raspberry Balsamic Roasted Leg of Lamb
Prep time: 10 minutes
Cook time: 1 hour, 30 minutes
Servings: 8
Roasted Leg of Lamb:
- 3 tablespoons Filippo Berio Olive Oil
- 2 tablespoons Filippo Berio Raspberry Balsamic Glaze
- 1 tablespoon chopped fresh rosemary
- 4 teaspoons grainy mustard
- 1 bone-in leg of lamb (about 6 pounds)
- 2 cloves garlic, thinly sliced
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 onions, quartered
- 1 cup water
Gravy:
- 3 tablespoons all-purpose flour
- 1/2 cup dry red wine
- 4 cups chicken stock
- 2 tablespoons Filippo Berio Raspberry Balsamic Glaze
- 1 sprig fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- To make Roasted Leg of Lamb: Heat oven to 400° F. In bowl, whisk olive oil, raspberry balsamic glaze, rosemary and mustard; set aside.
- Make small incisions in lamb and insert garlic slices. Rub olive oil mixture over lamb. Sprinkle with salt and pepper. Transfer to roasting pan fitted with rack. Add onions; pour water into bottom of pan.
- Roast 80-90 minutes, or until internal temperature reaches 145° F for medium-rare, adding water to pan as needed to avoid scorching and onions drying out.
- Transfer lamb to carving board and tent with foil.
- To make Gravy: Place roasting pan on stovetop over medium-high heat; stir in flour. Whisk in wine; boil 1-2 minutes, or until reduced by half. Whisk in chicken stock and raspberry balsamic glaze. Add rosemary; bring to boil and simmer 8-10 minutes, or until thickened. Season with salt and pepper. Serve with lamb.
Dark Chocolate and Cherry Cheesecake
Prep time: 20 minutes
Cook time: 1 hour, 40 minutes
Servings: 12
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup Filippo Berio Extra Light Olive Oil
- 1/4 cup packed brown sugar
Filling:
- 3/4 cup chopped bittersweet chocolate
- 1 tablespoon Filippo Berio Classic Balsamic Glaze
- 3 packages (8 ounces each) brick-style cream cheese, room temperature
- 1 cup granulated sugar
- 3 eggs
- 1 cup sour cream
- 1 teaspoon vanilla
Cherry Topping:
- 3 cups frozen cherries
- 3/4 cup packed brown sugar
- 1 tablespoon Filippo Berio Olive Oil
- 1/2 cup water, plus 2 tablespoons, divided
- 2 tablespoons cornstarch
- 2 tablespoons Filippo Berio Classic Balsamic Glaze
- To make Crust: Heat oven to 350° F.
- Mix graham wafer crumbs, oil and sugar; press into bottom of 9-inch springform pan. Bake 8 minutes; let cool. Reduce oven temperature to 325° F.
- To make Filling: In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring until smooth. Remove from heat and stir in balsamic glaze. Let cool slightly.
- Using electric mixer, beat together cream cheese, sugar and melted chocolate mixture until light and fluffy. Beat in eggs, one at a time. Beat in sour cream and vanilla; pour over crust.
- Wrap outside of springform pan in heavy-duty foil. Set inside roasting pan and pour in boiling water until halfway up sides of springform pan. Bake 90-100 minutes, or until sides are set and center is still slightly jiggly; cool 5 minutes. Run knife between cheesecake and pan; cool completely. Refrigerate 24 hours.
- To make Cherry Topping: In small saucepan over medium heat, bring cherries, sugar, olive oil and 1/2 cup water to boil. Reduce heat and simmer 5-6 minutes, or until sugar dissolves.
- Whisk cornstarch with remaining water; whisk into mixture. Cook about 3 minutes, or until thickened.
- Transfer to bowl; cover and refrigerate at least 2 hours or up to one day. Spoon over cheesecake; drizzle with balsamic glaze.
Beet Carpaccio Salad with Toasted Hazelnuts
Prep time: 10 min
Servings: 4
- 1 1/2 pounds roasted beets
- 2 cups microgreens
- 4 ounces goat cheese, crumbled
- 1/4 cup chopped toasted hazelnuts
- 2 tablespoons Filippo Berio Classic Balsamic Glaze
- 1/4 teaspoon flaked sea salt
- 1/4 teaspoon cracked pepper
- Heat oven to 400° F.
- Using chef’s knife or mandoline, thinly slice beets; arrange on platter.
- Arrange microgreens over beets; scatter with goat cheese. Sprinkle hazelnuts over top and drizzle with balsamic glaze. Sprinkle with salt and pepper.
Caprese Avocado Toast with Balsamic Glaze
Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4
- 2 tablespoons Filippo Berio Robusto Extra Virgin Olive Oil
- 4 slices rustic Italian bread, about 3/4-inch thick
- 1 large clove garlic, halved
- 2 small ripe avocados, peeled and pitted
- 1 tablespoon lemon juice
- 1/4 cup torn fresh basil, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1 large ripe tomato, sliced
- 8 ounces fresh mozzarella cheese, sliced
- 1/4 teaspoon hot pepper flakes
- 1/4 cup Filippo Berio Classic Balsamic Glaze
- Heat oven to broil; position rack at highest level. Brush olive oil over both sides of each slice of bread; broil, turning once, 3-5 minutes, or until golden brown. Rub cut side of garlic clove over bread while still hot.
- Mash together avocados, lemon juice, 1/8 cup basil, 1/4 teaspoon salt and 1/4 teaspoon pepper; spread over one side of each slice of bread. Top with tomato slices; season with remaining salt and pepper. Top with mozzarella slices; sprinkle with hot pepper flakes.
- Drizzle each slice of bread with balsamic glaze. Sprinkle with remaining basil; serve immediately.
Source: Filippo Berio
Watch video to see how to make this delicious recipe!
An Affordable, Effortless Easter
(Family Features) Easter is all about festive family gatherings and good food. Whether you’re celebrating with your closest or hosting a larger crowd in your home, try these simple tips to keep everyone happy and full without blowing your budget.
Plan ahead: Don’t let the pressure of hosting the holidays stress you. A well-constructed game plan can help you stay on track with your spending goals. Before heading to the grocery store, take inventory of what you already have and create a list of the items you need. These simple steps can save you time and money in the long run.
Find affordable ingredients and supplies: Grocery shopping can be a daunting task, especially with seemingly endless options. Shopping at a grocery store like ALDI helps you find everything you need in one quick and easy shopping trip, including high-quality, fresh, affordable foods for your Easter spread. While there, you can also pick up other Easter essentials like baskets, toys, bakeware, decor and more.
Keep leftovers in mind: Food (and money) can go to waste when leftovers go uneaten. Instead of tossing out your forgotten leftovers, incorporate them into a whole new dish. Try these Holiday Ham Sliders using leftovers from main dishes such as Slow-Cooked Maple Ham.
Find more tips and recipes for an appetizing Easter at ALDI.us.
Slow-Cooked Maple Ham
Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 5 minutes
Cook time: 5 hours, 15 minutes
Servings: 10
- 20 ounces Sweet Harvest Pineapple Chunks
- 8 pounds Appleton Farms Smoked Ham Butt
- 1 cup Specially Selected 100% Pure Maple Syrup
- 1 cup Baker’s Corner Brown Sugar
- 1/2 teaspoon Stonemill Cinnamon
- 1 tablespoon Burman’s Dijon Mustard
- 1 teaspoon Stonemill Ground Black Pepper
- Pour pineapple into large slow cooker. Place ham on top of pineapple, flat-side down.
- In small bowl, combine syrup, brown sugar, cinnamon, Dijon mustard and pepper. Pour over ham.
- Set slow cooker to low. Cook 4-5 hours.
- Remove ham; keep warm. Skim fat off top of remaining liquid in slow cooker.
- Pour liquid into small saucepan and bring to boil. Reduce heat to simmer; cook until reduced to desired consistency.
- Serve sauce on side or heat oven to broil and glaze ham. Broil 3-4 minutes for caramelized crust.
Holiday Ham Sliders
Recipe courtesy of Chef Linsey, ALDI Test Kitchen
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 6
- Carlini Canola Cooking Spray
- 3 ounces Happy Farms Preferred Cranberry White Cheddar, shredded
- 3 ounces Happy Farms Preferred Plain Havarti Cheese, shredded
- 12 ounces L'oven Fresh Hawaiian Sweet Rolls
- 2 tablespoons Burman's Spicy Mustard
- 1/4 cup sliced red onion
- 12 ounces Appleton Farms Spiral Sliced Half Ham
- 1/4 cup sliced green apple
- 4 tablespoons Countryside Creamery butter, melted
- 1/2 teaspoon Stonemill Garlic Powder
- 1/4 teaspoon ground Stonemill Sea Salt
- 1/2 teaspoon Stonemill Parsley Flakes
- Heat oven to 350 F.
- Line 9-by-13-inch baking pan with aluminum foil and coat with cooking spray.
- In small bowl, combine cranberry white cheddar and havarti cheeses. Reserve.
- Remove entire package of rolls and, keeping rolls connected, slice in half horizontally.
- Place bottom half of rolls in baking pan. Spread with spicy mustard.
- Top with red onion, ham, apple, cheese mixture and bun tops.
- In small bowl, combine butter, garlic powder, salt and parsley flakes. Pour over sandwiches.
- Cover with foil and bake 15 minutes.
- Remove foil. Bake 10 minutes more.
- Remove from pan and separate sandwiches; serve immediately.
Source: ALDI
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.
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
- 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.
- 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.)
- 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.
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
- Combine Bruschetta Topping ingredients in medium bowl; set aside.
- Combine ground beef, cheese, green onions and garlic in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
- 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.
- 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.
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
- 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.
- Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
- 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.
- 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
Homemade Organic Baked Mac and Cheese
Ingredients
- 5 tablespoons Organic Valley Cultured Unsalted Butter, divided
- 1/2 cup homemade bread crumbs
- 1/4 cup Organic Valley Shredded Parmesan Cheese
- 1 pound organic dry pasta in elbow or other small tubular shape
- 4 tablespoons organic flour
- 4 cups Organic Valley Whole Milk
- 1 teaspoon dry mustard
- 6 cups (24 ounces) grated Organic Valley Sharp and/or Mild Cheddar Cheese
- Salt and pepper to taste
Preparation
- Preheat oven to 400° F. Melt 1 tablespoon butter and combine with breadcrumbs and Parmesan cheese in a small bowl. Set aside.
- Cook pasta per package directions, drain, and return to pot.
- In large heavy saucepan, melt remaining butter over low to medium heat. Add flour and whisk until golden. Add milk; continue whisking and cooking until sauce thickens slightly. Add dry mustard and grated cheese, whisking until cheese melts into sauce. Taste and add salt and pepper as desired.
- Pour sauce over pasta and stir to combine well. Transfer macaroni to a 4-quart baking dish. Sprinkle with breadcrumb mixture.
- Bake 25 to 30 minutes until lightly golden and bubbling.
Serves
6 to 8
Source Organic Valley