Food and Family

Connecting to cultural heritage through the legacy of food

(Family Features) Family bonding provides a unique experience, giving relatives opportunities to grow closer through shared passions. One of the most special ways to connect generations past and present is through food, typically by passing down traditional cuisines or specific recipes.

Because food can be viewed as an expression of cultural identity, it provides a one-of-a-kind connection to ancestors, history and community. Taking a DNA test is one way to discover more about your heritage and gain inspiration for exploring new ingredients, flavors and recipes from your homeland.  

For example, Jocelyn Delk Adams, author of the Grandbaby Cakes blog created this Jollof Rice dish after discovering her roots traced back to Mali, Cameroon, the Republic of the Congo and Ghana. Jollof Rice is a West African classic comprised of fragrant rice steeped in ingredients like meat stock, garlic, onions, tomatoes and spicy chilies for depth of flavor. Rich in taste and history, it’s revered as a sacred dish within some African communities.

If you’ve ever thought about researching your heritage, now can be your opportunity to dig in. Through Aug. 20, AncestryDNA is taking $40 off its DNA kits during its Summer Sale with its lowest onsite price of the year: just $59 (plus taxes and shipping).  

With more than 350 geographical regions and 10 million people in its network, AncestryDNA can connect you to the cultures, cuisines and traditions of your heritage.

To find more information, order your kit and unlock your story, visit ancestrydna.com.

Jollof Rice

Recipe courtesy of Jocelyn Delk Adams of Grandbaby Cakes on behalf of AncestryDNA
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 5-7

• 2          tablespoons extra-virgin olive oil
• 1          cup diced onions
• 2          tablespoons minced garlic
• 1          teaspoon minced ginger
• 1/2-1    habanero pepper, thinly sliced
• 1          cup uncooked basmati rice
• 1 1/2    cups chicken stock
• 1          can (15 ounces) crushed tomatoes
• 1          teaspoon seasoned salt
• 1/2       teaspoon smoked paprika
• 1/2       teaspoon curry powder
• 1/2       teaspoon dried thyme
• 1          fresh bay leaf
• chopped parsley or bay leaf, for garnish

1. In large pot over medium heat, heat olive oil. Add onions and saute until tender, cooking approximately 5 minutes. Add minced garlic, ginger and pepper; cook about 30 seconds, making sure not to burn garlic.
2. Pour in rice and stir to combine. Allow rice to toast in pot 2-3 minutes. 
3. Add chicken stock, crushed tomatoes, seasoned salt, smoked paprika, curry powder, thyme and bay leaf; stir together then bring to boil. 
4. Once mixture begins to boil, reduce heat to low and cover pot with lid. Continue cooking rice about 25-30 minutes, or until all liquids evaporate and rice becomes more tender. Remove bay leaf.
5. Turn off heat and allow rice to rest 10 minutes with lid on. Once rice is completely tender, make sure all ingredients are mixed together. Top with parsley or bay leaf and serve.

Content courtesy of AncestryDNA

Add Spice to Summer Entertaining

(Family Features) Warmer weather may mean finding ways to cool off, but that doesn’t mean you can’t bring bold flavors to the gathering you’re hosting with family and friends. Whether it’s a barbecue bash or a casual pool party, there is a flavorful blend perfect for nearly every occasion.

When the sun is shining, it’s time to fire up the grill, which means you can get creative and show off your skills. Add a little flavor to your world – Dale Sabor A Tu Mundo – with a versatile ingredient like Tabasco Sauce, which has helped personalize the flavors of food across the globe for nearly 150 years. Whether used as an ingredient or condiment, it can add flavor to virtually any type of cuisine, including Mexican favorites like this Parrillada Mixta with Garlic and Sweet Chipotle Marinades.

Throw some steak, shrimp and chicken on the grill and combine with sweet and spicy marinades to create a grilled spread that’s nearly irresistible. Take it up a notch and serve it with sides such as fresh limes, sizzling onions, creamy guacamole, pico de gallo and soft corn tortillas to complete your meal. It’s a tasty way to add an extra kick of flavor to summer entertaining.

Find more recipes and ways to flavor your world at Tabasco.com.

Parrillada Mixta with Garlic and Sweet Chipotle Marinades

Servings: 6-8

Garlic Chipotle Marinade:

• 14        garlic cloves, peeled
• 1          medium white onion, quartered
• 1 1/2    cups light Mexican beer
• 3/4       cup olive oil
• 1          tablespoon coarse black pepper
• 4          tablespoons Tabasco Chipotle Pepper Sauce 
• 1          teaspoon salt 
• 2          flank steaks (1 pound each)

Sweet Chipotle Marinade:

• 8          garlic cloves, peeled
• 1          red bell pepper, de-seeded and stemmed 
• 1          small white onion
• 1          teaspoon ground cinnamon
• 1          teaspoon smoked paprika
• 8          tablespoons olive oil
• 8          tablespoons agave syrup
• 4          tablespoons fresh lime juice
• 1 1/4    cups orange juice
• 1 1/4    cups cold water
• 4          tablespoons Tabasco Chipotle Pepper Sauce 
• salt, to taste 
• 2          pounds extra-large shrimp, peeled, deveined and tails on
• 4-6       boneless, skinless chicken breasts

1. To make Garlic Chipotle Marinade: In blender, puree garlic, onion, beer, olive oil and pepper. Transfer puree to large mixing bowl; add chipotle sauce and salt.
2. Place steaks in re-sealable plastic bag and pour in marinade.

Note: Marinating time depends on the cut of beef selected. For fajitas or skirt steak, marinate at least 6 hours. 

1. To make Sweet Chipotle Marinade: In blender, puree garlic, bell pepper, onion, cinnamon, paprika, olive oil, agave, lime juice, orange juice, water and chipotle pepper sauce.
2. In separate re-sealable plastic bags, divide marinade over chicken and shrimp. Allow shrimp to marinate 8 hours and chicken 24 hours.
3. To prepare meat: Remove steak, shrimp and chicken from marinade and set aside. Heat grill to medium-high heat. Brush off excess marinade and grill chicken first, to desired doneness, then steak and shrimp.

Note: Cooking times will vary depending on cuts of meat and desired doneness. For best results, use a meat thermometer.

Serving suggestion: Place steak, shrimp and chicken on large platter and serve with side items such as fresh guacamole, pico de gallo, grilled onions, fresh limes and fresh corn tortillas.

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

1. Pour pineapple into large slow cooker. Place ham on top of pineapple, flat-side down.
2. In small bowl, combine syrup, brown sugar, cinnamon, Dijon mustard and pepper. Pour over ham.
3. Set slow cooker to low. Cook 4-5 hours.
4. Remove ham; keep warm. Skim fat off top of remaining liquid in slow cooker.
5. Pour liquid into small saucepan and bring to boil. Reduce heat to simmer; cook until reduced to desired consistency.
6. 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

1. Heat oven to 350 F.
2. Line 9-by-13-inch baking pan with aluminum foil and coat with cooking spray.
3. In small bowl, combine cranberry white cheddar and havarti cheeses. Reserve.
4. Remove entire package of rolls and, keeping rolls connected, slice in half horizontally.
5. Place bottom half of rolls in baking pan. Spread with spicy mustard.
6. Top with red onion, ham, apple, cheese mixture and bun tops.
7. In small bowl, combine butter, garlic powder, salt and parsley flakes. Pour over sandwiches.
8. Cover with foil and bake 15 minutes.
9. Remove foil. Bake 10 minutes more.
10. Remove from pan and separate sandwiches; serve immediately.

Tips for Using Leftover Holiday Wine

(Family Features) Whether it’s a semi-full bottle of crisp white or a half-empty bottle of leftover red, there are creative ways to make the most of unused wine after all the holiday parties come to an end.

The World Wine Guys and Deutsch Family Wine & Spirits offer these ideas to help you put your leftover wine to good use this holiday season:

Make Red Wine Vinegar
Impress your guests by adding homemade red wine vinegar to your next dish. Add one part raw vinegar to two parts leftover red wine then store your mixture in a dark, cool place. Monitor periodically and keep testing until you get the desired vinegar smell, strain and refrigerate. Use as desired on salads and in homemade sauces and marinades.

Create Wine Ice Cubes
If you can't use your leftover white wine right away, pour the remaining liquid into ice trays and freeze. Next time you’re enjoying a glass, add some of the cubes to your wine to keep it cold. This trick can also work with a rosé or sparkling wine like Josh Cellars California Rosé or Enza Prosecco. Using the frozen wine cubes instead of ice can prevent what you pour from becoming too watered down.

Wine-Based Recipes
Both red and white wines can be used in a variety of different dishes from appetizers to desserts. Keep in mind that open bottles should be used within 2-3 days, so look to use your leftovers sooner rather than later. Try adding wine to a seasonal side dish like these White Wine Glazed Carrots. It can also be used as a savory addition to main courses such as this classic Red Wine Tomato Sauce.

For more information on wines for the holidays, visit WineFix.com.

White Wine Glazed Carrots

Recipe courtesy of Deutsch Family and the World Wine Guys, authors of "Red Wine "

• 6          medium carrots, halved lengthwise and cut into 2-inch pieces
• 1          tablespoon extra-virgin olive oil
• 1 1/2    cups water
• 1          tablespoon honey
• 2          tablespoons Barone Fini Pinot Grigio
• salt, to taste
• pepper, to taste

1. In large skillet, combine carrots and olive oil; add water. Cook over medium-high heat until carrots are tender. Add honey and white wine; cook and stir 2 minutes until carrots are glazed.
2. Add salt and pepper, to taste.

Red Wine Tomato Sauce

Recipe courtesy of Deutsch Family and the World Wine Guys, authors of "Red Wine"

• 1          teaspoon olive oil
• 1          medium onion, finely chopped
• 3          cloves garlic, minced
• 1          can whole, peeled tomatoes
• 1/8       cup Villa Pozzi Nero D’Avola
• 1/4       cup balsamic vinegar
• 1/4       teaspoon crushed red pepper
• 1/2       teaspoon dried sea salt
• 1/2       teaspoon oregano
• 1/2       teaspoon thyme
• 1/2       teaspoon basil

1. In medium-size pot, heat olive oil. Add onion and saute 4 minutes then add minced garlic and saute 1 minute. 
2. Add tomatoes, wine, vinegar, red pepper, sea salt, oregano, thyme and basil; reduce heat and simmer about 40 minutes.

Throw the Ultimate Tailgate

(Family Features) Football season is back, and that means it’s time to stock up on all the tailgating essentials. Nailing the food lineup is key because few things can ruin a good game like getting “hangry” before kickoff. This year, kick your game up a notch with simple tailgating recipes that bring the perfect blend of flavor and heat. These easy recipes will get you enjoying the festivities in no time, whether you’re tailgating at the stadium or homegating on your couch.

No matter which team you and your friends are rooting for, there’s one thing that all football fans can agree on: wings are the MVPs of game day. Wings have been holding the line ever since 1964, when Frank’s RedHot was the key ingredient in the first-ever Buffalo wings.

After all these years, there’s a reason wings keep their defending champ status: they’re easy to make and a surefire way to deliver that classic Buffalo flavor. Just bake the wings for half an hour to get that crispy coating, toss with your two-ingredient buffalo sauce and you’re all set. Serve them up with blue cheese dressing and celery sticks and you’ll be on your way to the ultimate tailgate.  

In order to make sure you’ve got the win locked in, have more than one play in your back pocket. Turn to another tried-and-true, one-pot classic: chili.

Don’t overthink it – all you need to do is brown some ground beef, add some onion then crushed tomatoes, beans, hot sauce and seasoning. All you need is 15 minutes to build flavor and you’re good to go. Even easier, let your slow cooker do the work. Finish it off with shredded cheese, scallions, sour cream and more hot sauce, and you’ll have the hearty chili you need to keep the tailgate going strong. Enjoy your chili on its own or spoon it on top of hot dogs, nachos and whatever else you have on your plate.

For more tailgate tips and great-tasting game day recipes, visit franksredhot.com/recipes.

Buffalo Chicken Wings

• 2 1/2    pounds chicken wing pieces 
• 1/2       cup Frank’s RedHot Original Cayenne Pepper Sauce
• 1/3       cup butter, melted 
• blue cheese dressing
• celery sticks

1. Heat oven to 450° F.
2. In foil-lined pan, bake wings 30 minutes until crispy, turning once.
3. In bowl, combine sauce and butter.
4. Toss wings in sauce to coat completely.
5. Serve with blue cheese dressing and celery sticks.

Chili

• 2          pounds ground beef
• 1          large onion, chopped
• 1          can (28 ounces) crushed tomatoes in puree
• 1          can (15-19 ounces) kidney beans, undrained
• 1/4       cup Frank’s RedHot Original Cayenne Pepper Sauce
• 2          packages (1 1/4 ounces) chili seasoning mix
• shredded cheddar cheese (optional)
• scallions (optional)
• sour cream (optional)

1. In large, nonstick pot, cook beef until browned.
2. Add onion; cook 3 minutes. Drain.
3. Stir in tomatoes, beans, sauce and seasoning mix. Heat to boiling. Stir often.
4. Simmer, partially covered, 15 minutes, or until flavors are blended. Stir often.
5. Garnish, as desired, with shredded cheddar cheese, scallions and sour cream.

Cooking for a Cause

(Family Features) If you love to entertain and want to support a good cause, now you can do both at the same time.

Currently in its 16th year, Cook for the Cure is a program that gives those with a passion for cooking a way to support the fight against breast cancer. Through culinary-based fundraising, events, auctions and the sale of select products, the partnership between KitchenAid and Susan G. Komen for the Cure® has raised more than $10.7 million for the cause.

“It adds another layer of purpose to one of life’s great pleasures, cooking and enjoying food with family and friends,” said Anthony Pastrick, brand manager for KitchenAid. “The program continues to fuel passionate cooks with simple, creative ways to support a meaningful cause."

You can make a difference by hosting a party that lets you Cook for the Cure by raising awareness and funds for breast cancer research. Here are some ideas to get you started:

Invite guests for an evening of appetizers, such as these Mini Fruit Tarts, and drinks. Encourage fundraising by awarding a prize to the guest with the highest donation, or let donors enter their names into a drawing to win a restaurant gift certificate or spa treatment.

Organize a fundraising bake sale. Get the neighbors involved in baking, promoting and selling – it’s a great way to bring people together. Your contribution could be these Lemon Berry Cheesecake Bars.

Host a potluck brainstorming party. Invite people who share your passion for helping others to bring their favorite dish and think up creative ways to support the cause as a group. Vote on a project then let everyone pitch in to get started. Cooking good food, sharing time with friends and giving back to the community – that’s a recipe for a truly great party. Learn more at CookfortheCure.com.

10,000 Cupcakes

Sharing baked goods with friends is a pleasure. Now you can make it even more meaningful by sharing to raise money for a good cause.

From Oct. 1 through Oct. 31, for every original cupcake image or video shared on Twitter or Instagram with the collective hashtags #10000cupcakes and #donate, KitchenAid will donate $1 to Susan G. Komen, up to a maximum donation of $10,000. In addition, KitchenAid will donate $250,000 or more to Susan G. Komen through the Cook for the Cure program to support the fight against breast cancer. Since 2001, they have donated more than $10.7 million to Komen through the initiative, sales of pink products, celebrity chef auctions and fundraisers hosted by supporters.

Visit cookforthecure.kitchenaid.com/10000cupcakes/ to see the full terms and conditions and learn more about the 10,000 Cupcakes program.

Lemon Berry Cheesecake Bars

Recipe courtesy of Lindsay Conchar of Life, Love & Sugar on behalf of KitchenAid
Makes: 12-16 bars

• 1 1/2    cups graham cracker crumbs
• 5          tablespoons butter, melted
• 16        ounces cream cheese, at room temperature
• 1 1/2    cups powdered sugar, divided
• 3          tablespoons lemon juice
• 1          tablespoon lemon zest
• 1 1/4    cups heavy whipping cream, divided
• fresh berries

1. Line 9-inch square cake pan with parchment paper, bringing up over sides.
2. Combine graham cracker crumbs and butter, and stir until well combined. Press crumb mixture evenly into bottom of cake pan. Set aside.
3. In bowl of stand mixer, beat cream cheese, 1 cup powdered sugar, lemon juice and lemon zest until smooth. In separate bowl, whip heavy whipping cream until it starts to thicken. Add remaining powdered sugar and continue to whip until stiff peaks form. Gently fold half the whipped cream into cheesecake mixture and place remainder in refrigerator to use later. Spread cheesecake mixture evenly in cake pan.
4. Refrigerate cheesecake at least 4 hours, or until firm.
5. Use parchment paper on sides to lift bars out of pan then cut into squares. Use remaining whipped cream to top cheesecake bars then add fresh berries, as desired. Refrigerate until ready to serve.

Mini Fruit Tarts

Recipe courtesy of Kelly Kwok of Life Made Sweeter on behalf of KitchenAid
Makes: 6 pastries

Pastries:

• 1          frozen puff pastry sheet (17.3 ounces), thawed
• 1          large egg
• 1-2       teaspoons milk

Frosting:

• 1/4       cup unsalted butter, at room temperature
• 8          ounces cream cheese, chilled
• 1-2       tablespoons coconut cream or full-fat canned coconut milk, plus additional             (optional)
• 1          teaspoon coconut extract
• 1/2       teaspoon pure vanilla extract
• 3-3 1/2             cups powdered sugar, plus additional (optional)

Toppings:

• assorted fresh fruit
• powdered sugar, for dusting (optional)

1. To make pastries: Heat oven to 400° F. Line baking sheet with parchment paper and set aside.
2. Place puff pastry sheet on lightly floured work surface and cut each sheet into 12 3-inch squares.
3. In small bowl, beat egg with milk to make egg wash and lightly brush onto each square.
4. Transfer pastries onto baking sheet and bake 10 minutes, until pastries have puffed up and are golden.
5. Cool completely on wire rack.
6. To make frosting: In stand mixer bowl fitted with flat beater, beat butter on medium speed until light and creamy, about 3 minutes.
7. Add cream cheese and beat until smooth and fully incorporated. Add coconut cream, coconut extract and vanilla extract, and beat until smooth.
8. Gently stir in powdered sugar until fully incorporated. Turn stand mixer on high and beat 1 minute, until fully combined. Add additional powdered sugar and coconut cream until desired consistency and level of sweetness is reached.
9. Spread or pipe coconut cream cheese frosting into middle.
10. Top with fresh fruit and another pastry square. Dust with powdered sugar, if desired.

Photo courtesy of Chris Scheuer of The Cafe Sucre Farine (cupcake)